No yeast Pizza Dough

INGREDIENTS
2¼ cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk
¼ cup butter (room temperature)
INSTRUCTIONS



Preheat oven to 450 degrees. Line baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.
In large mixing bowl combine all ingredients, using dough hook mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)
Sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. Dough may be slightly sticky straight from the mixer.
Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, mine was about ¼ of an inch thick.
Top with desired toppings and bake for 10-12 minutes. Remove from oven, allow time to cool and enjoy!

Mashed Potatoes

 Mashed Potatoes Recipe

Ingredients:

2 pounds of Potatoes- yukon gold or russet

1/2 – 3/4 cup Almond Milk (you can substitute your favorite dairy free milk or if dairy is not a problem, cow’s milk)

2-4 TB Earth Balance Natural Buttery Spread Soy Free (you can substitute your favorite spread or if dairy is not a problem, real butter)

1 TB Sea Salt

Pepper to taste

Directions:

Peel and slice your potatoes to an even thickness.  I aim for about 1 inch.  Place them into a bowl of ice cold filtered water.  Drain and place in large pot to cook.  Cover with filtered water, add 1 Tb of salt to the water and bring to a boil.  Boil the potatoes until tender.  I test mine with a fork.

 Heating almond milk with dairy free butter

Heating almond milk with dairy free butter

Drain your potatoes in a colander.  Add the milk and 2 TB butter into the pot you just cooked the potatoes in.  If you want you can always heat your milk in the microwave so the transition from cooked potatoes to mashed is faster.  Place the ricer on the sides of the pot.  Spoon the potatoes into the ricer and press.  Next mix the potatoes and milk together.  Add in the rest of the butter, salt and pepper to taste.  Remember to taste means you get to taste it and decide if it needs more salt, pepper, butter or milk.

Pumpkin Pudding

Ingredients:

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
some of the ingredients
2 Large Eggs, 3 if they are the small organic ones

1/3 cup agave

1-2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp salt

1 15 ounce can of organic pumpkin

1 13 ounce can of organic coconut milk

Directions:

In a bowl mix together your eggs, agave and spices with a whip.  Next incorporate your pumpkin.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
pumpkin, egg, agave, seasonings
Now add in your coconut milk and mix.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding with coconut milk
Now it’s ready to be poured into your pie pan.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding whipped
Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding ready for the oven
Bake at 35o degrees for 50-60 minutes.  Start checking around 45 minutes to see if it’s done.  I put a knife in the middle to see if it came out clean. It never totally did but I think that’s because I needed more eggs like I mentioned before.  It was done and ready to come out of the oven.

Let it cool for 15-30 minutes.  Scoop it out and serve it however you like.

Oatmeal Raisin and Walnut Cookies

Ingredients:

2 1/2 cups blanched almond meal flour

1/2 teaspoon sea salt

3/4 teaspoon baking soda

1 teaspoon cinnamon

2/3 cup grapeseed oil

1/2 cup coconut nectar raw

1/2 cup filtered water

1 tablespoon pure vanilla extract

1 cup gluten free oats*

1 cup raisins

1/2 cup broken walnuts

Directions:

Preheat the oven to 350. Line large baking sheet with parchment paper.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, raisins and oats.

In a medium bowl, whisk together the grapeseed oil, coconut nectar, vanilla and water.

Stir the wet ingredients into the dry ingredients.

Using a Stainless Steel Scoop, 4 Tablespoon, scoop the dough and place on the prepared making sheets and then flatten a little with your hand or the back of a fork.

Bake for 8-12 minutes, until they are lightly brown. Remove from oven and allow to cool down enough to pick up and eat.

Twisted Chocolate Bark Recipe

Ingredients:

Chocolate to melt for base (Enjoy Life chocolate chips used here, gf, df, soy free)

Turkish apricots diced

organic raisins

dried blueberries

dried cranberries

pitted dated diced

pistachios

organic pepitas

organic sunflower seeds

almonds

raw cashews

pecans broken into pieces

walnuts

hazelnuts

marshmallows

roasted chickpeas

course sea salt

Directions:

Really, do you need directions?  It seems silly to give directions to a non-recipe but I gave ingredients so lets keep it balanced.

OK, melt the chocolate and pour it out onto parchment paper.  Toss on your toppings, make sure you press them into the chocolate and then let cool to set up.  Break up into pieces and then try not to eat them all at once.

Strawberry Margarita Recipe

Ingredients:

4-6 large strawberries
6 organic limes juiced
1 seedless naval orange juiced
4 oz Tequila
2-4 ice cubes
2-4 teaspoons agave
Margarita Salt

Directions:

Juice your fruit into the blender, add in the strawberries, ice cubes, tequila and agave.  Blend on liquefy.   Rim your glass with the lime and dip into a plate of the salt.  Fill your glass with the Strawberry Margarita and enjoy!

Makes 2 margaritas.

Dairy Free Chedda Fondue

Ingredients:
2 3/4 cups water or plain nondairy milk  
1 cup roasted red peppers (skin and seeds removed), or pimento pieces 
1/2 cup nutritional yeast
1/2 cup  raw cashews, or 1/3 cup cashew butter  
1/3 cup  quick-cooking rolled oats, or 1/4 cup flour (any kind, your choice) 
1/4 cup kuzu, arrowroot, or cornstarch  ( I used arrowroot)
3 Tablespoons fresh lemon juice
2 Tablespoon sesame tahini
1 Tablespoon onion powder
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon crushed garlic
1/4 teaspoon Tabasco
1/4 teaspoon each paprika and grated nutmeg
Instructions:
Place all the ingredient in a blender and process several minutes until the mixture is completely smooth.  Pour into a medium saucepan and bring to a boil, stirring constantly.  Reduce heat to low, and continue to stir and cook a few minutes longer until thick and smooth.  Transfer to a fondue pot and keep warm over a very low flame.
Makes 4 cups (about 7-8 servings)
This opulent fondue is fabulous with button mushrooms, cauliflower chunks, bell pepper squares and cutes of sesame or her-seasoned whole-grain bread (gluten free for me!)
From The Ultimate Uncheese Cookbook, copyright Jo Stepaniak,

Beef Brisket Vegetable Soup Recipe

Ingredients:
1 stalk organic celery sliced
3 organic carrots peeled and sliced
1 large shallot diced
4 small to medium Yukon Gold Potatoes rough chop
1 tsp thyme
1 tsp parsley
1 tsp Organic Extra Virgin Olive Oil
1 cup filtered water
3-4 cups beef brisket stock
1 piece beef brisket – size of your fist
Directions:
Prepare your vegetables.  I left the skin on my potatoes but you can peel them if you like that better.  I was going for speed as I was very hungry.
Heat your soup pot between medium high and high.  Add the oil into the hot pot and the celery.  Once that starts to soften add in the onion and carrots.   Let them cook up a little, then add in your water and potatoes plus the seasoning.
Bring to a boil and cook for 10-15 minutes or until the carrots and potatoes start to soften.
Now add in your parsley, thyme, beef brisket stock and the meat.  Before you add in the meat you will want to shred it and take any big chunks of fat off.
Heat this until it starts to boil then turn down to low to keep warm.  Taste for seasonings as you may want to add salt and pepper.  However with this being the stock that was created when cooking your seasoned beef brisket, it should already be packed with flavor.
Serve when ready to eat!

Skinny Chocolate Crepes with Banana-Pecan Topping

Ingredients

1/3

cup Gold Medal™ whole wheat flour

2

tablespoons packed brown sugar

2

tablespoons unsweetened cocoa powder

1/8

teaspoon salt

2/3

cup fat-free milk

1/4

cup refrigerated or frozen egg product, thawed

1

teaspoon cooking oil

1/2

teaspoon vanilla

4

medium bananas

1/4

cup sugar-free, fat-free caramel-flavor ice cream topping

1/4

teaspoon rum extract

1/4

cup finely chopped pecans, toasted

Directions

• 1 For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg product, oil, and vanilla; whisk until combined.
• 2 Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
• 3 Peel bananas; halve lengthwise, then crosswise. Preheat a lightly oiled nonstick grill pan or large nonstick skillet over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
• 4 In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
• 5 To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.

Easy Strawberry Lemon Cupcake Recipe

Ingredients

Lemon cake mix and ingredients
Kraft Jet-Puffed Strawberry Snacking Marshmallows
Sliced strawberries

Instructions

1. Mix batter for lemon cake mix. Spray mini muffin pan with cooking spray. Pour batter into mini muffin pan.
2. Bake mini cupcakes at 350 for 10-12 minutes.
3. Remove mini cupcakes from oven. Make a dent in the center of each cupcake using thumb or end of kitchen utensil.
4. Place one strawberry marshmallow in the dent of each cupcake.
5. Put pan back in oven for 3-4 minutes until marshmallows are just melted through.

Remove pan from oven. Quickly place strawberry slice in the marshmallow on each cupcake.

found this recipe searching the internet and it was 

Yummy.. Original site i found it on