GIG of ECW 2017 Cookout Recipes
Recipes from our 8th Annual Gluten-Free Cookout 2017
at Barlow Park
For many, this event is probably the favorite meeting of the year. It wouldn’t be a success without our members.
Every year I marvel at the great food and beverages we have the opportunity to share. I bet we had 25 feet of gluten-free food & drink!
So much good food - so little time [sigh]
Thank you!
A special shout-out to these members:
- Don & Laurie for faithfully providing the brats and the chicken.
- Jeff and Jane for providing the bottled water.
- Kimberly for being our Entertainment/Games Director.
- Shannon and her nimble fingers for getting these recipes in electronic form.
Alan & Peggy Klapperich
Gluten Intolerance Group of East Central WI
Jane & Jeff D.
Ingredients:
16 oz. gluten free rotini pasta, cooked and drained
8 oz. grape or cherry tomatoes, halved
8 oz. package mozzarella pearls
1/2 c. fresh basil, chopped (or dried if you prefer)
Ken's Lite Vinaigrette Italian dressing (gluten free)
Directions:
Chop basil. Combine all ingredients; mix well. Cover and chill until ready to serve.
Jeannie H.
Ingredients:
1 (15 oz) can pineapple chunks, drained with juice reserved
2 1/2 c. miniature marshmallows
1 egg, beaten
1 Tbsp. Better Batter gluten free flour
1 1/2 Tbsp. distilled white vinegar
1/2 c. white sugar
1 1/2 c. roasted Spanish peanuts
1 (8 oz) container frozen whipped topping, thawed
2 tart apples- peeled, cored and chopped
2 Snickers bars, chopped
Directions:
Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, chopped Snickers bars, whipped topping and apples. Refrigerate until serving time.
Jenni B.
Ingredients:
Equal amounts of tomatoes and cucumbers
1 small onion (sliced)
Olive Oil
Salt & Pepper to taste
Directions:
Place tomatoes, cucumbers, and onion in a large bowl. Season with salt & pepper. Add olive oil. Mix well.
Peggy K.
Ingredients:
1 - 12oz package of Ronzoni or Barilla GF Pasta (cooked per directions)
16oz Canned or packaged Tuna - drained
1/2 cup chopped onion
1 cup chopped celery
1/2 cup sliced green olives
1 1/2 cups frozen peas (thawed and rinsed)
1 cup Miracle Whip
1 1/2 tblspn lemon juice
Salt & Pepper to taste
Directions:
Put tuna in strainer and allow to drain.
Make pasta according to package directions.
Pour lemon juice over tuna.
Mix Miracle Whip and Hellman’s together - toss with other ingredients in a large bowl.
Chill for 2 to 4 hours before serving.
Kimberly S.
Ingredients:
Cool Whip
Cherry Jello
Mandarin oranges
Directions:
Mix well.
Peggy K
Crust Ingredients:
1/4 cup Millet flour (Bob's Red Mill)
1/4 cup Sorghum flour (Bob's Red Mill)
1/4 cup Almond flour (Honeyville)
1/4 cup Brown Rice (Bob's Red Mill)
1/2 cup tapioca starch (Bob's Red Mill)
1 tablespoons sugar
2 teaspoons xanthan gum
1 tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 tablespoons Extra Virgin Olive Oil
2 eggs
2-3 tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese (Philly)
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
2 packages of Johnsonville Original Brats
3 bottles of your favorite GF Beer (Used Redbridge Beer, New Grist, Shakparo)
Water
A few slices of onion
Minced garlic (optional)
Directions:
Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic (optional) and brats. Bring to a boil. Grill 'em how you like 'em
Al K.
Ingredients:
2 lbs Ground Chuck
Salt and Pepper
Directions:
Generously season ground chuck. Mix.
Form into patties.
Grill.
Shannon J.
Ingredients - Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 c. (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Ingredients - Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Directions:
Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Yield: 2 dozen large bars
Carol K.
Ingredients:
1 c. Bob's Red Mill gluten free flour
1/2 c. cold butter
1 c. pecans
Directions:
Mix until coarse crumbs. Press into a greased 9x13 pan. Bake at 350 for 25-28 minutes.
Ingredients:
1 pkg. cream cheese
1/3 c. peanut butter
1 c. powdered sugar
1 carton Cool Whip
Directions:
Mix together and put on crust.
Ingredients:
1 box chocolate pudding
1 box vanilla pudding
2 and 2/3 cup milk
Directions:
Mix till softset put on top of cream cheese layer. Top with cool whip. Put in fridge.
Jane & Jeff D.
Ingredients:
1 c. butter
1/2 c. packed brown sugar
1 tsp. vanilla
3 c. gluten free (purity protocol) quick cooking oats (GF Harvest Oats)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
Directions:
Grease 9x9 square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in oats. Cook over low heat 2-3 minutes or until well blended.
Press half of mixture into the bottom of prepared pan. Reserve other half for topping.
Melt chocolate chips and peanut butter in a small, heavy saucepan over low heat, stirring frequently until smooth. Pour over crust and spread evenly.
Crumble remaining oat mixture over chocolate layer. Cover and refrigerate 2-3 hours (or overnight). Bring to room temperature before cutting into bars.
Original Recipe - Maggie WatkinsGF Conversion - Peggy K.
Ingredients:
1/2 cup of melted butter
1 tsp vanilla
1/2 cup all purpose GF flour (GF Jules, Better Batter, Bob’s Red Mill)
1/4 tsp baking powder
1/2 cup chopped pecans (optional)
1 cup sugar
2 eggs
1/3 cup Hershey’s Cocoa
1/4 tsp salt
1/8 tsp Xanthan Gum
Note: double the ingredients above for 9x13 pan.
Frosting Ingredients:
3 tblsp softened butter
1 tblsp light corn syrup or honey
1 cup powdered sugar
3 tblsp Hershey’s Cocoa
1/2 tsp vanilla
1 to 2 tblsp milk
Makes about 1 cup of frosting.
Directions:
Preheat oven at 350. Grease 9x9 pan.
In a large bowl blend melted butter, sugar, and vanilla.
Add eggs - using spoon - beat well.
Combine flour, xanthan gum, cocoa, baking soda, and salt. Gradually blend into egg mixture.
Stir in nuts
Spread into greased 9x9 pan. Bake for 20 to 25 minutes or until brownies pull away from side of the pan.
Allow brownies to cool, then frost.
GIG of ECW 2016 Cookout Recipes
Recipes from our 7th Annual Gluten-Free Cookout 2016
at Selfridge Park
Jane & Jeff D.
Ingredients:
2 cucumbers
8 oz. cream cheese at room temperature
2 Tbsp. Hellmann's mayonnaise
2 tsp. Hidden Valley Ranch dressing mix
1/4 tsp. salt
Grape tomatoes, halved.
Directions:
1. Peel & slice cucumbers to 3/4 inch.
2. Hollow out with the melon baller.
3. Mix cream cheese, mayonnaise, ranch mix & salt in a bowl.
4. Place in a pastry bag with a rosette pipette end.
5. Pipe cucumber slice with cream cheese mix to 1/2 inch above cucumber.
6. Stand a halved tomato in the cheese.
7. Sprinkle with chives or parsley to garnish.
Carol K.
Ingredients:
1 head cauliflower- cut into bite sized pieces
1 head broccoli - cut into bite sized pieces
1/2 read onion, sliced in half rings
1 cup shredded cheddar cheese
1/2 pound bacon, crisp cooked
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Directions:
Combine veggies and cheese, add dressing. Add bacon right before serving.
Shannon J.
Ingredients:
1/2 cup pesto (I used Classico brand)
3 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
2 1/2 cups cooked and cooled Quinoa
1 pint quartered cherry or grape tomatoes
6 ounces fresh mozzarella cheese
Salt
Directions:
In a large bowl, whisk together the pesto, extra-virgin olive oil and pepper. Add the cooked and cooled Quinoa, quartered tomatoes and fresh mozzarella cheese, cut into small cubes. Season with salt and serve.
Jenni K.
Ingredients:
1/2 cup bacon w/drippings (dice and fry bacon and 1 onion)
1 cup water
1/3 cup vinegar
1/2 cup sugar
1 tablespoon salt
3 tablespoon gluten free cornstarch
Directions:
Add water, vinegar, sugar, and salt in pan with bacon drippings. Bring to a boil.
Dissolve cornstarch in 1/4 cup water and add to pan. Bring to full boil. Add bacon and 15-24 baked potatoes.
Kimberly S.
Ingredients:
4 cups (cooked) wild, brown, white, red and/or other rice mix
4 green onions, chopped
3 ribs of celery, chopped
3 cups dried fruit – cranberries, blueberries, cherries, raisins, etc.
[I used only Craisins this time]
1 cup walnuts
1 cup almonds
2 TBS – walnut oil
The juice of 2 lemons
Place cooked rice in a large bowl. Add the green onions, celery, dried fruit and nuts to the bowl. Pour walnut oil and lemon juice over everything and blend together. Best served at room temperature. Serves 8-12
Jane & Jeff D.
Ingredients:
2-3 cloves of garlic, minced
6 Roma tomatoes, chopped
1/4 c. Olive oil
2 Tbls. Balsamic vinegar
1/4 c. chopped fresh Basil
Salt & Pepper to taste
1. Add olive oil & garlic to a small saucepan & heat over medium heat about 2-3 minutes.
Careful not to over cook garlic. Remove from heat & cool.
2. Dice tomatoes.
3. Add tomatoes, chopped basil, balsamic vinegar & garlic/ olive oil to a medium size bowl and stir to combine.
4. Serve immediately or let sit at room temperature for up to an hour or two before serving.
I bought GF bread from Benvenuetos. We checked the company that made it and they do a great job in their facility!
Sliced at an angle for more bread surface. Brushed olive oil (lightly) on one side. Placed on cookie sheet and baked at 375 for about 10 minutes until toasted. (Keep checking, it may take a couple extra minutes or less depending on your oven.
Peggy K
Crust Ingredients:
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
2 packages of Klement's Brats
3 bottles of your favorite GF Beer (Used Redbridge Beer, New Grist, Shakparo)
Water
A few slices of onion
Minced garlic (optional)
Directions:
Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic (optional) and brats. Bring to a boil. Grill 'em how you like 'em
Al K.
Ingredients:
2 lbs Ground Chuck
Salt and Pepper
Directions:
Generously season ground chuck. Mix.
Form into patties.
Grill.
Shannon J.
Ingredients:
1 (15 ounce) box gluten free yellow cake mix
1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (Jello brand is gluten free) or 1 (3 1/2 ounce) package pie filling (Jello brand is gluten free)
1⁄2 cup butter, softened (no substitutes!)
8 ounces sour cream
3 eggs
2⁄3 cup milk
2 tablespoons red food coloring (McCormick's is GF)
8 ounces cold cream cheese (Philadelphia is gluten-free)
5 tablespoons softened butter
2 teaspoons pure vanilla extract
3 cups powdered sugar
1 pinch salt
Directions:
Preheat oven to 350°F.
Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
Directions For the Frosting:
Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting! (Note, cupcakes seem to "deflate" or "shrink" as time goes on, but they still taste great!)
Carol K.
Ingredients:
3/4 cup butter
1 bag 8 oz. gluten free pretzels, crushed
1/2 cup sugar
2 cans Cherry Pie Filling (Roundy's)
Filling Ingredients:
8 oz. mascarpone or cream cheese
1/2 cup powdered sugar
1 half pint whipped cream (Dairy Pure)
Directions:
Melt butter, then add sugar and pretzels (save some to sprinkle on top), press in 9x13 pan.
Layer on top of pretzels - 2 cans of cherry pie filling
Al & Peggy K.
The cookie recipe is from Pamela's Baking & Pancake Mix bag.
Ingredients:
7 tablespoons butter
1/4 cup white sugar
1/4 cup light brown sugar
1 egg, large
1 tsp vanilla
1-1/2 cups Pamela's Baking & Pancake Mix
1 cups semi sweet chocolate chips (1-1/2 cup chips for chocolate lovers)
Directions:
Preheat oven to 350°. Cream butter and sugars together. Mix in egg and vanilla, then dry mix. Add chocolate chips and nuts and incorporate. Place scoops of dough (1 TBSP sized) on parchment lined or greased cookie sheet. Lightly flatten. Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.
Ingredients for sandwiches:
Lots of chocolate chip cookies (an even number is preferable, although many would be open to an open-faced ice cream cookie sandwich)
Gluten-Free Vanilla Ice Cream - slightly softened (Haagen Dazs used here)
Directions for making sandwiches:
After cookies have completely cooled, create pairs with similar diameters. The tops and bottoms should be close to the same size.
With an ice cream scoop form a 1" to 2" (or more) diameter ball. Place ball on bottom cookie. Place cookie on top of ice cream and gently press until it expands to the edge of the cookie - but not over. Scrape excess ice cream with knife or spatula. Place cookie in a container already in the freezer.
Tip: Make sure your cookies have cooled and don't let your ice cream get to melty when assembling the sandwiches. Ice cream may start to run even after you put them in the freezer.
We purchased dry ice to keep these guys frozen for the cookout. Worked like a charm!
GIG of ECW 2015 Cookout Recipes
Recipes from our 6th Annual Gluten-Free Cookout 2015
Donna B.
Ingredients:
1 lb green beans
1 lb wax beans
1 can kidney beans
1 medium onion (optional)
Dressing ingredients:
1 ¼ cup sugar
3 tsp cornstarch
½ tsp salt
1 tsp dried mustard
½ cup vinegar
1 ¼ cup water
Directions:
Cook green and wax beans until slightly crunchy.
Dressing directions:
1. Bring to a boil and stir for about 2 min.
2. Let cool.
3. Pour over beans.
4. Store in fridge.
Kimberly S.
Ingredients:
Garbanzo beans
Red Onion
Red & Yellow Peppers
Feta Cheese
Green Olives
Balsamic Vinegar [with figs]
Please beans, onion, peppers, cheese, olives in a bowl. Drizzle Balsamic Vinegar and toss well refrigerate till ready to serve.
Jane & Jeff D.
Ingredients:
1 ½ cup quinoa (dry)
1 cucumber (diced)
1 pkg grape tomatoes (halved)
1 garlic clove (minced)
1 ¼ cup olive oil
1 tbspn onion (finely chopped)
Feta cheese
Lemon Juice (to taste)
Salt & Pepper (to taste)
Directions:
Prepare qunioa according to package directions. Stir in olive oil and rest of ingredients. Chill.
Peggy K
Crust Ingredients:
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
1 package of Johnsonville Original Brats
1 – 2 bottles Gluten-Free Redbridge Beer
Water
A few slices of onion
Directions:
Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill 'em how you like 'em
Shannon J. Recipe by Taylor D.
Ingredients:
1 ¾ c. all purpose GF flour
2 c. certified GF quick oats
1 1/2 c. brown sugar
1 tsp. baking soda
¼ tsp. salt
1 c. butter (melted)
14 oz. Kraft Caramels (unwrapped)
1/3 c. heavy cream
2 c. (12 oz) semi-sweet chocolate chips
1 c. (6 oz) un-sweetend baking chocolate
1 c. chopped pecans
Directions:
Instructions
Heat the oven to 350F. Line a 13x9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
Pour the caramel in the pan, over the chocolate and pecans. Crumble the reserved oatmeal cookie dough over the caramel layer.
Bake for 23 minutes or until light golden brown.Cool completely in pan on a wire rack. Once cooled cut into bars.
Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars.
View from the shelter house at Riggs County Park
GIG of ECW 2014 Cookout Recipes
Recipes from our 5th Annual Gluten-Free Cookout 2014
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Jeannie H.
Ingredients for salad:
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Dressing ingredients:
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Directions:
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
Dressing directions:
1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.
Missy K.
Ingredients:
1 head of cabbage or (1/2 green and 1/2 purple heads) sliced thin'
1 Cup sliced Carrots
3-4 celery stalks chopped
3/4 C sliced Almonds
3/4 C sunflower Seeds
1 C Craisins
Dressing ingredients:
1/2 C olive Oil
1/4 C red vinegar wine
2 TBSP Honey
1 tsp Salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
Mix well pour over cabbage mixture Toss well refrigerate till ready to serve.
Jane D.
Original Recipe:
http://bit.ly/1mpnryt
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 c. sour cream
1/3 c. sugar
2 tsp. vanilla
2 lbs. seedless red grapes
2 lbs. seedless green grapes
3 Tbls. brown sugar
3 Tbls. chopped pecans
Directions:
Mix cream cheese, sour cream, sugar, and vanilla. Stir in grapes until well coated. Refrigerate until serving. Sprinkle brown sugar & pecans just before serving.
Serves 21 - 24.
Kimberly S.
Ingredients:
Any veggies you have on hand, today's mix included:
1 large onion
3 stalks of celery
1 pound each of corn, peas, green beans [all cooked, if frozen; otherwise 15oz can each is fine...especially if you're not cooking for an army!]
1 Green Pepper
1 Red Pepper
1 Yellow Sweet Pepper
1 pound of your favorite beans [today's were kidney - they add nice color]
Dressing:
1 cup oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon ground pepper
Dash of ground mustard
Put dressing ingredients in an a small-medium bowl and whisk together.
Put all veggies in a large bowl, pour on dressing and carefully mix ingredients together. Chill in the fridge.
Al K.
Ingredients:
Eggs – hard boiled
Miracle Whip
Hellman's Mayo
Penzey's Ground Mustard
Penzey's Powered Garlic (omitted)
Penzey's Powered Onion
Penzey's White Pepper
White Vinegar
Salt
Penzey's Smoked Paprika
Directions:
Cut eggs in half and put yolks in a food processor, set aside the white halves for filling.
Pulse the yolks until they're finely ground
Add 2 heaping tablespoons of Miracle Whip, 1 heaping tablespoon of Hellman's to yolks. Mix.
Scrape the sides of the bowl and add another 1 or 2 spoons of MW and 1 of Hellman's. Mix
You're going to for a smooth, creamy texture. You'll also want to adjust the MW/Hellman's balance too. Again – use your taste buds. We add the Hellman's because MW can breakdown and get watery over time. Hellman's stops this from happening.
Now add a ¼ teaspoon of vinegar and mix. Taste – is it tangy enough for you? Add more if you like. We like ours tangy. Usually as the day goes on, the tanginess turns into sweetness, so we usually go for a bit extra tang upfront.
Now add the ground mustard and mix. Start small and add a little until you get it to your liking.
Do the same thing with the onion and garlic powder. You might go lighter on the garlic.
Same goes for salt & pepper.
Once you get the flavor profile where you like it, it's time to fill the shells.
Spoon the filling into plastic bag. Enough so it will fit comfortably in your hand. Snip one of the bottom corners. Don't make the snip too big – do about ¼” or slightly bigger. It's easier to control the filling process.
Squeeze the filling into the shell and set aside.
After all shells have been filled, sprinkle the paprika on top.
Peggy K
Crust Ingredients:
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
1 package of Johnsonville Original Brats
1 187ml bottle of red wine
Water
A few slices of onion
A few cloves of minced garlic
Directions:
Preheat the grill. In a large pot, pour in wine and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill brats until they have the color and char you like.
Taylor D.
Ingredients:
1 box chocolate Chex cereal
1 pkg. GF miniature marshmallows
1 stick of butter
2 c. chocolate chips
Directions:
Melt butter in large pan, add marshmallows. Stir until melted. Add cereal & stir until coated. Then, mix in chocolate chips.
Press into greased 9 x 13 pan.
Jeannie H.
Original recipe:
http://martha.ms/1mXAvHb
Ingredients:
1 pack gluten free Oreo cookies finely ground.
4 tablespoons melted butter
6 ounces raspberries
32 ounces cream cheese room temperature
1/4 cup Better Batter gluten free flour
Pinch of salt
2 teaspoons vanilla
4 large eggs room temperature
Boiling water, for roasting pan
Directions:
Step 1
Preheat oven to 350 degrees. Wrap exterior of 9inch springform pan (including base) in double layer of foil;set aside
Step 2
Mix finely ground cookie and butter together in medium bowl. Press crumb mixture firmly onto the bottom of pan. Bake until set about 10 to12 minutes. Let cool on wire rack. Reduce temperature of oven to 325 degrees.
Step 3
Process raspberries in food processor until smooth about 30 seconds. Pass purée through fine sieve into small bowl & discard solids. (I do not sieve the raspberries). Whisk in 2 tablespoons sugar and set aside.
Step 4
Put cream cheese in bowl of electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed add remaining 11/2 cups sugar 1/4 cup Better Batter gluten free flour in a steady slow stream. Add salt and vanilla mix well. Add eggs 1 egg at a time mixing well after each but do not over mix. Pour cream cheese filling over crust.
Step 5
Drop raspberry sauce by the teaspoon on top. With wooden skewer or toothpick swirl into filling.
Step 6
Set cake pan inside shallow roasting pan transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
Bake until cake is set but slightly wobbly in center, 60 to 75 minutes.
Step 7
Transfer cake pan to rack let cool completely. Refrigerator uncovered 6hours or overnight. Before unfolding run knife around edge of cake.
Peggy K.
Ingredients:
Pam Cooking Spray (not Pam Baking Spray - that contains wheat flour), for misting the pans
2 tsps. rice flour, for dusting the pans
1 bar(4 ounces) Baker's German Chocolate Sq.
1 Betty Crocker Yellow GF cake mix (15 oz)
1/4 cup (half of a 3.4-ounce package) Jell-O Brand Vanilla instant pudding mix
3/4 cup milk (see Note)
1/2 cup coconut oil
3 large eggs, lightly beaten
2 tsps. pure Penzey's vanilla extract
Directions:
Bake the cake at 350. Spray pans with veg. spray and dust them with rice flour. Shake out the excess rice flour.
Melt the chocolate by breaking it into squares, placing it in a heavy saucepan over very low heat, and stirring constantly, about 5 min. or microwave on high power for 45 seconds, then stir until the chocolate has melted completely. Scrape the melted chocolate into a large mixing bowl.
Place the cake mix, pudding mix, milk, oil, eggs, and 2 tsps. of vanilla in the mixing bowl with the chocolate and beat with an electric mixer on low speed for 30 seconds. Stop mixing scrap down sides and continue mixing on medium speed for 1 to 1 1/2 minutes.
Then pour in prepared pans and bake for 18 to 22 minutes.
Note: If you need it dairy free also use water instead of milk.
For the coconut pecan frosting:
1 cup evaporated milk
1 cup granulated sugar
8 tbls. (1 stick) unsalted butter
3 large egg yolks
1 tsp pure vanilla extract
1 package (7 ounces, 2 2/3 cups) sweetened flaked coconut
1 cup chopped pecans
Place the milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove the pan from the heat and stir in the vanilla. Let the frosting cool to room temp for a spreading consistency, 30 min., then fold in the coconut and pecans.
Peggy K.
Cupcake Ingredients:
Pam Cooking Spray (not Pam Baking Spray - that contains wheat flour)
2 tsps. rice flour, for dusting the pans
1 Betty Crocker Yellow GF cake mix (15 oz)
1/4 cup (half of a 3.4-ounce package) Jell-O Brand Vanilla instant pudding mix
3/4 cup milk (see Note)
1/2 cup butter
3 large eggs, lightly beaten
1 tsps. pure Penzey's vanilla extract
2 tsps, pure Penzey's Pure Lemon Extract
Frosting ingredients:
4 cups powdered sugar
¼ cup butter
6oz. Cream cheese
2 tbsp Limon Chello
Zest of 1 lemon
Directions:
Bake the cake at 350. Spray pans with veg. spray and dust them with rice flour. Shake out the excess rice flour.
Place the cake mix, pudding mix, milk, oil, eggs, and vanilla & lemon extract in the mixing bowl and beat with an electric mixer on low speed for 30 seconds. Stop mixing scrap down sides and continue mixing on medium speed for 1 to 1 1/2 minutes.
Then pour in prepared pans and bake for 18 to 22 minutes.
Note: If you need it dairy free also use water instead of milk.
Frosting – mix all ingredients in a bowl.
GIG of ECW 2013 Cookout Recipes
Becky Davis
Ingredients:
Green beans (blanched, cut into 1 inch pieces)
Red beets (cooked, peeled and diced)
1 garlic clove (minced)
Balsamic vinegar (high quality)
Extra virgin olive oil
Black pepper
Salt
Directions:
Layer first 3 ingredients in portions of choice. Mix the remaining ingredients and pour over vegetables.
Becky Davis
Using Grandma Smith's recipe
Beets - about 5 lbs.
2 cups white vinegar
1 cup sugar
½ cup beet liquid
1 teaspoon salt
3 tablespoon pickling spices
1 medium onion – sliced
Trim beets, leaving root and 1 inch of top to prevent bleeding. Cook until tender. Drain. Save liquid.
Slip off skins, roots, and tops. Slice.
Combine beet liquid, vinegar, sugar, salt and add spices, tine in a bag. Bring to a boil.
Add beet and onions. Boil 5 minutes.
Remove spices. pack into sterilized jars.
Fill to 1/4 inch from the top and seal.
I make this in a 1 gallon jar and keep it in the back of my fridge. It lasts for 1 year.
Becky Davis
1 - 5 qt. plastic ice cream pail with cover
Brine Ingredients:
Cucumbers, washed, ends removed, and quartered
1.5 qts. water
1 large white onion, diced
1 pint white vinegar
4-6 garlic cloves, minced
½ cup canning salt
½ teaspoon mustard seed
1/8 teaspoon alum
4-6 dill heads
Directions:
Fill pail with cukes, standing on end. Add onions, cloves, mustard, and dill.
In a saucepan, heat brine to boiling. Pour over cukes.
Let stand, uncovered, for 3 days.
Cover and refrigerate. Will keep for up to a year.
Makes 5 quarts.
Becky Davis
Modified from Ball Blue Book
Ingredients:
2 lbs trimmed green beans
¼ cup salt
4 heads dill
1 teaspoon red pepper flakes
2 ½ cups vinegar
2 ½ cups water
Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space.
To each pint, add ¼ red pepper flakes, 1 clove garlic, and 1 head dill.
Combine remaining ingredients and bring to boiling. Pour hot over beans, leaving 1/4 inch head space.
Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Makes 4 pints.
Jane & Jeff Davison
Original recipe from Closet Cooking.com
http://bit.ly/12Vcls1
Salad Ingredients:
1 cup quinoa, well rinsed
1 1/2 cups water
2 cups baby spinach
1 cup cooked chicken, shredded or diced
1 cup strawberries
1 cup avocado
1/4 cup goat cheese, crumbled
4 strips bacon, cooked and crumbled
1/4 cup roasted strawberry BBQ sauce
2 green onions
Cilantro to taste
BBQ Sauce Ingredients:
4 cups strawberries, hulled (if they are large cut them in half)
1/2 cup ketchup
2 tablespoons maple syrup
2 tablespoons strawberry preserves/jam
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 chipotle chili in adobo, chopped
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons cilantro, chopped
BBQ Sauce Directions:
Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender.
Option: Add 4 slices of cooked and crumbled bacon.
Salad Directions:
Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
Meanwhile, slice the strawberries, dice the avocado and slice the green onions.
Mix everything and enjoy.
Peggy Klapperich
Modified original recipe from Taste of Home: http://bit.ly/16QPWto
1 package (8 ounces) cream cheese, softened
¼ cup grass feed butter, softened
1 cup finely chopped radishes
½ teaspoon granulated onion (Penzey's)
2 teaspoons dried parsley flakes
½ teaspoon seasoned salt
1 small head red cabbage for serving - optional
Directions:
In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least 1 hour.
To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers. Yield: 1-1/2 cups.
Peggy Klapperich
Ingredients:
1 packet of Essential Everyday Onion Soup & Dip Mix (labeled Gluten-free)
1 16 oz container Light Sour Cream (labeled Gluten-Free)
Directions:
Mix ingredients together in a bowl. Refrigerate for 1 hour before serving.
Kimberly Stowell
Ingredients:
1 head cauliflower
Similar amount of broccoli
1 red onion
16 oz bag frozen peas – thawed, not cooked
2 cups Mayonnaise (used no/low fat)
1 cup sour cream (used no/low fat)
Spices to taste:
2 cloves minced garlic
1 tb spoon dill
Salt & Pepper
Directions:
Mix ingredients together in bowl, refrigerate and serve.
Shannon Jahsman
Recipe from The Pioneer Woman: http://bit.ly/1aBwiFY
Ingredients:
1/2 whole Small Seedless Watermelon, Diced
1/2 whole Red Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Finely Diced
1 whole Yellow Bell Pepper, Seeded And Finely Diced
2 whole Jalapeños, Seeded And Finely Diced
1 whole Bunch Cilantro, Chopped
2 whole Juice Of 1 To 2 Limes
1/2 teaspoon Salt
Directions:
Put all ingredients in a bowl and toss together. Taste and adjust ingredients as desired.
Jeannie Heller
“Given to me by a sweet Hispanic lady”
6 avocados
1 clove garlic diced small
1/2 onion diced
3 or 4 jalapeños (or to taste I like a bit of zip to it)
1 large tomato (skin peeled off and cut small)
Cilantro to taste (I like a lot which gives it an earthy flavor)
1 large or 2 small limes juiced
From a jar of pickled jalapeños take about 2 to 3 tablespoon of just the liquid and add it to the guacamole.
I use a potato masher to mix it up and depending on the company I leave it chunky or mash it up more for a creamier texture.
Leave 2 of the Avocado seeds in the batch to help decrease the browning process.
Al & Peggy Klapperich
Recipe from Anne of Green Gables Cookbook
Found on Simply So Good Blog via Pinterest
http://bit.ly/18qRtd6
Ingredients:
1 ½ cups sugar
1 ½ cups water
Zest from one lemon
1 ½ cups fresh lemon juice
Ice cubes
Cold water or sparkling water
Lemons slices
Fresh mint leaves
Directions:
Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.
When you are ready to serve the lemonade, put some ice cubes in the bottom of a glass. Our ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir.
Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass.
The recipe makes enough syrup for 14 glasses of lemonade.
Al Klapperich
Recipe from "Paleo Cooking from Elana's Pantry": http://bit.ly/15Un6ZP
Ingredients:
1 lb boneless, skinless chicken breast and thighs
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
1 ½ teaspoons minced fresh rosemary
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Also added fresh Thyme [not part of original recipe]
Directions:
Cut chicken breasts in half (butterfly) to make them thinner. In a bowl mix olive oil, lemon juice, rosemary, salt and pepper to make the marinade. Pour marinade in baking dish, then add chicken. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 2 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Al Klapperich
Ingredients:
1 package of Johnsonville Original Brats
1 187ml bottle of red wine
Water
A few slices of onion
A few cloves of minced garlic
Directions:
Preheat the grill. In a large pot, pour in wine and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill brats until they have the color and char you like.
Peggy Klapperich
Crust Ingredients:
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Jane Davison & Shannon Jahsman
Crust Ingredients:
1 c. gluten free flour blend
1 c. chopped nuts
1 stick butter
Mix together like pie crust. Put in 9x13 pan. Bake at 325 degrees for 15 minutes or until slightly brown. Allow to cool.
Filling Ingredients:
1- 8oz. pkg. cream cheese
1 c. powdered sugar
1 large container Cool Whip
2 small pkgs. instant pudding
3-1/2 c. milk
Optional: Cool Whip
Optional: chopped nuts
Whip the cream cheese and powdered sugar. Fold in large container of Cool Whip. Spread on cooled crust. Prepare 2 pkgs. pudding, using 3-1/2 c. milk. Spread on top. Refrigerate until ready to serve.
If preferred, top with Cool Whip and chopped nuts. Chocolate or butterscotch instant pudding may also be substituted.
Peggy Klapperich
This will be Peggy's 2013 Cookie Daze entry.
“A Fairy Tale – Your favorite fairy tale in cookies”
Ingredients for Chocolate Gems:
4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum
Ingredients for Raspberry Jam:
Raspberries
Water
Fruit Pectin (SureJell)
Sugar
Directions:
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks or waxed paper. Cool completely.
Frost Chocolate Gems with Raspberry Jam
Peggy Klapperich
Gluten-Free recipe by Peggy, converted Viloa Blumeke's recipe as published in Peace Lutheran's Cookbook
Cake Ingredients:
1 Bob's Red Mill Vanilla Cake Mix
3 large eggs
½ cup coconut oil
2/3 cup of Manardin oranges with juice
Frosting Ingredients:
1 20oz can crushed pineapple
1 5 ½ oz. Package of Kraft Vanilla Instant Pudding
1 8 oz Cool Whip
Directions:
Preheat oven to 325.
Beat cake ingredients together for 2 – 4 minutes, until smooth and creamy.
Grease a 9 x 13 pan and pour in the batter.
Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean.
Allow to cake to cool.
Frosting directions:
Mix pudding with pineapple let sit for 10 minutes. Fold in Cool Whip.
Frost well cooled cake and refrigerate.