MONSTER COOKIES

One of my all-time favorite cookies: MONSTER COOKIES (so good, and can be easily made to be gluten-free)

Recipe here:
http://www.recipegirl.com/2012/05/07/monster-cookies/

Monster Cookies

Yield: 36 regular sized or 22 giant cookies

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.
3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.
4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Tips:

*If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M's.
*If you'd prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They'll need to bake for 18 to 20 minutes, and you'll end up with about 22 cookies.

Source: RecipeGirl.com

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This delicious recipe brought to you by Recipe Girl http://www.recipegirl.com/2012/05/07/monster-cookies/

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http://tinajo.origamiowl.com/

Shrimp Fried Rice

 

Shrimp Fried Rice Recipe

Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.

Ingredients

• 8 ounces small raw shrimp, shelled and deveined
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 teaspoon cornstarch
• 2 tablespoons cooking oil, divided
• 3 eggs, beaten
• 2 stalks green onion, minced
• 4 cups leftover rice, grains separated well
• 3/4 cup frozen peas and carrots, defrosted
• 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
• 1 teaspoon sesame oil

Method

1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce, if needed.

Yield: Serves 4.


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CAULIFLOWER TOTS

Mmmm DELISH!!!

CAULIFLOWER TOTS

Low Carb and Gluten Free - it'll make about 50 of them

Cooking Time: 45 Minutes
Recipes Makes: 2 Servings
Calories: 251
Carbs: 8 Grams
Fat: 19 Grams
Protein: 15 Grams

Ingredients:
1 medium head of cauliflower
2 Tbl heavy cream
2 Tbl butter
1/3 cup shredded sharp cheddar
4 egg whites
salt
Oil for frying (optional)

Directions:
Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes.

Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined.

For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned.

Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the tots. It doesn't need long, a minute per side to turn them golden brown and crispy. Serve immediately.

Notes:

These are still tasty after they cool but they start to lose their crunch only minutes after they come out of the oil so if crunch is what you’re after, eat them right away!

By myfridgefood 

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NO DOUGH PIZZA

This One Is A KEEPER!!!

NO DOUGH PIZZA!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spray a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

 

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http://tinajo.origamiowl.com/

Oopsies (a great alternative to regular breads)

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

OMG, I have GOT to try these!!!
Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways. 

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

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