Gluten free, Dairy free brownies

I just threw this together, and they turned out pretty good.  If the husband likes them, they must be ok.  They are very moist and chocolatey.

Ingredients:

2 cups brown rice flour

2 teaspoon xanthan gum

4 Tablespoons coconut oil

4 tablespoons cocoa powder

1 cup powdered sugar

2Teaspoons vanilla

1/4 cup coconut milk

1 1/2 cup chocolate soy milk

1 cup sugar

1 bag enjoy life mini semi sweet chocolate chips

Sift all of the dry ingredients together.  Cut in the Coconut Oil, and then add the coconut milk and soy milk, and vanilla.  You can use whatever milk you choose.  I use soy, rice, or coconut due to allergies.  Bake at 350 for 40 minutes.  

Enjoy!!

Energy Bites

These are sugar free, dairy free, and gluten free energy bites...They have a rich chocolaty flavor.  One little bite goes a long ways.  For those of you who cant have all that bad stuff, these are a great substitute.

Ingredients:

4 oz. Cacao melted

1/4 cup creamy peanut butter

3 Tbsp Honey

1/4 cup flax seed

1/4 chunk paraffin wax 

Directions:

In a small sauce pan, melt cacao and paraffin wax.  Once melted add peanut butter, honey and flax seed.  Stir until completely melted and blended.  Line a pie pan or small 9 x 9 pan with wax paper.  Use a small rubber spatula and spread mix onto the wax paper.  Chill in refrigerator.  Once hardened, you can use a knife to cut up in small pieces, or do like I did and just break it up in small pieces.  Store in refrigerator in an air tight container.

Chocolate Hazelnut Smoothie

I should have taken a picture before I drank almost all of it.  This smoothie is thick and creamy.  You will feel full after drinking this smoothie. 

Ingredients:

1 Cup Unsweetened Original Silk Almond Milk

1 Tbsp Chocolate Flavored Hazelnut spread-Nutella

3 Tbsp Cocoa baking powder

1 whole banana

Directions: 

Place all ingredients into blender and blend until creamy and completely mixed.

Enjoy!!

Red Raspberry Smoothie

I do a lot of experimenting with smoothies.  I took out all gluten, soy, and dairy from my diet.  I'm on to a healthier, feel better, ME!!  This one is low in sugar and calories, but high in vitamins and protein. 

Ingredients:

1/2 cup red raspberries

1 1/2 cup kale (frozen)

1 1/2 cup unsweetened almond milk (silk)

1 Tbsp Collagen Hydrolysate (great lakes gelatin)

Directions:

Mix all ingredients and blend in blender well.

Aunt Tracy's Homemade Granola

She wanted me to make sure I let you all know that you should use a cast iron skillet for best results.

Ingredients:

1 Cup Oats

1 egg

1/4 tsp cardamom 

1/4 tsp cinnamon 

1/4 tsp turmeric 

1/4 tsp ginger 

1 tbsp Ghee or Coconut oil

Directions:

Melt 1 tbsp ghee or coconut oil in your skillet. Mix all of the ingredients with your oats.  Add to the melted coconut oil or ghee.  Swirl it around in your skillet and toast for 10 minutes.  Take out and break up your oats and toast for 10 minutes more in oven at 425.

Sugar Cookies

Ingredients:

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl and beat until blended well. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Nutritious Delicious Smoothie

Ingredients:

• 1 whole ripened banana
• frozen strawberries 5-6
• 1 cup kale
• 1 scoop of your favorite protein mix OR 1/2 cup vanilla yogurt
• 1 1/2 Cup water
• 1 cup Ice

Directions:

Cut up bananas, and put everything in your blender.  Blend well until everything is mixed well and ice is crushed.

Enjoy!!

Venison Cheddar and Jalapeno Summer Sausage

Ingredients:

• 1 cup cold water
• 3 tbsp sugar based cure.  I use Morton Tender Quick
• 2 mustard seed
• 1 tsp garlic powder
• 1 tsp coarse ground black pepper
• 2 tsp liquid smoke
• 3 pounds ground venison
• 3/4 pounds pork fat.  I use bacon.  (this is optional)  Its not as dry with the fat.
• 1 cup shredded cheddar cheese
• 2 jalapeno peppers, seeded and minced.
• ***If you do not like jalapenos and cheese, you can leave them out.  Recipe works the same.***

Directions:

Stir the water, curing seasoning, garlic, pepper, liquid smoke together in a bowl until the curing season is dissolved.

In a separate bowl combine mustard seed, jalapenos, and cheese.

Pour water mixture over the meat mixture and mix until evenly blended and somewhat sticky.  About 3 minutes.  Stuff your casings.  If you do not have a stuffer, you can divide the mixture in half.  Roll each half into 2 inch thick logs.  Wrap each log tightly with aluminum foil and refrigerate for 24 hours.

Bake in oven at 150* for 4 hours.  Turn up heat to 200*.  Bake until internal temperature reaches 170*, usually an additional 2 hours depending on your oven.

Remove from oven and cool on a rack until they are room temperature.  Slice thinly to serve.

If you are like me and make several, you will want to either vacuum pack your sausage before you freeze it, or put in a freezer bag and wrap in freezer paper.  I froze several of the logs one year, without wrapping and I lost all of them.  The freezer dried them out.

Pepperoni Venison Snack Sticks

Ingredients:

• 1 1/2 pounds of ground beef, venison, or any meat
• 1/3 pound bacon or pork sausage
• 1/4 c water
• 1/8 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1 1/2 tablespoons of Morton’s Tender quick salt
• 1 tablespoon of fennel seed
• 1 tablespoon of crushed red pepper

Directions:

Mix water and spices in a separate bowl and pour over meat. Mix thoroughly.

Form sticks with a jerky gun, meat grinder, or similar gadget that has a 1/4" to 1/2" round nozzle attachment. I have a meat grinder with attachments, therefore mine have casings on them.  This is not necessary.

Bake on wire rack for 4-6 hours at 150 degrees. Or cook on a dehydrator. Enjoy!

• If you plan on storing them.  Make sure you seal them in an air tight container.  

Taco Pretzels

I got this recipe from my sister in-law Rosslynn Riewe.  I was introduced to this yummy snack on my very 1st date with my husband.  He took me to meet his WHOLE family at a wedding reception for his brother and his wife.  Very scary but fun evening for me.  Rosslynn brought these out to the table during some fun and games, and I just loved them.  I hope you love them too!  Thank you Ross for the recipe!!

Ingredients:

1 bag of pretzels
1/2 cup oil
4 tbsp taco seasoning or 1 packet
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp lemon pepper

Directions:

Combine all of the spices with the oil.  Stir until it is mixed very well.  Pour pretzels into a container with an airtight lid.  Pour the oil mixture over the pretzels.  Place lid over the bowl and shake to cover all pretzels.  Remove the lid.  Rosslynn lets them sit for awhile before serving.  You can also bake them.  I bake them on a large cookie sheet at 350* for 15 minutes.  Let cool on large sheet of wax paper.  You do not have to bake them if you choose not too.

Sausage Cheese Roll

I made these for a family night at my house.  It was my first shot at it.  I saw a picture on Facebook, and thought I'd give it a bash.  Turned out really yummy.  My kids loved it!  Next time I will use pepperoni's and more of them, maybe more cheese too.

Ingredients:

Bread Dough:  I used my recipe in Perfect pastries and breads.  No Knead Sweet Roll Dough

1 or 2 rolls of summer sausage sliced

1 or 2 pkg. mozzarella cheese.

Butter stick

Directions:
   

Place dough onto a well floured surface.  Roll about 12 inches by 8 inches.   Top with 1 cup of mozzarella cheese and sliced summer sausage or whatever meat you would like.   

Roll over 1 time.  Tuck sides after 1st roll, then continue to roll until you get to the end.

Its not too pretty, but this is my first one.  :)

Bake in a preheated oven at 350* for 25-30 min.  Until Golden brown.

After you've baked it coat with what ever topping you'd like, frosting, glaze, etc.  Since I made a sausage roll I coated it with a stick of butter.  Just a light coat.

Voila!!  I will add more meat next time.  It was still a very yummy snack!

Sweet Venison Muscle Jerky

I make jerky every deer season.  My recipes vary, because I'm a dash of this and a dash of that kind of person.  I wrote this one down.  I used my dehydrator for this batch.  You can also cook on low heat in your oven on the top rack with foil on the bottom rack to catch the drippings.

Ingredients:

1/4 inch sliced venison or beef

1/2 c. teriyaki sauce

1/4 c. soy sauce

1/2 cup pineapple juice

1/2 cup brown sugar

1 tbsp Morton's smoked flavor sugar cure

1 tbsp garlic salt

1 tbsp onion salt

1/2 tsp. pepper (you may add more or less, depending how hot you like it.)

Directions:  

Mix all of the above ingredients except meat into a small bowl.  Mix well.  Put meat into mixture and mix up well so that all pieces get well coated.

Put into a plastic ziplock bag for at least 24 hours.  This gives the meat a chance to soak up all of those wonderful flavors.

After the meat has soaked for 24 hours, place on your dehydrator or in your oven.  If i use my oven i set it at 180* and leave it cracked open while my jerky cooks.  Cook or dehydrate for 6 to 8 hours.  Cool and store in open container if you want to dry it more, or store in a sealed container if dry enough.