Archive for the ‘Fish-Free’ Category

Allergy Friendly Spring Recipe from Enjoy Life Foods

I am here to say, E-mails are good! I received this recipe from our friends at Enjoy Life Foods and I think they have a winner!

This is a great company and we sell tons of their stuff in our Allergiesandme.com store…with more on the way I am sure.

Try this one for your kids this weekend and Share the Love….                          

Enjoy Life Allergy Free Rice Crackers

Enjoy Life Allergy Free Rice Crackers

Ingredients:

3 Tbsp. Golden Flax Seeds
1/8 tsp. Cumin Seed, ground
1/2 tsp. Sea Salt
1 Tbsp. Tomato Paste
1/4 cup Hot Water
1 tsp. thyme leaves (fresh is best!)
1/4 cup raw sunflower seeds (extra needed for garnish)
1/4 cup white or brown rice flour
1/2 cup Enjoy Life Crunchy Rice Cereal

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.
Yield: 20- 1.5″ square crackers 

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.

Outrageous Gluten Free Brownies

Strong title for the most awesome brownies I have ever made! Like probably many of you out there…I LOVE the Food Network. I don’t have time to watch much, but they have a fantastic recipe search option on their website. I use it alot…from times when I have a few items in the fridge I don’t know what to do with…to menu planning for the week. This recipe I adapted from a Tyler Florence show. He is great!

Okay, this recipe of Tyler’s is called “Amaretto Chocolate Brownies with Walnuts”. I took the liberty in making a couple adjustments to pull it into the realm of gluten free eaters. They came out tasting like one of the molton cakes you have in restaurants…it was truly fantastic! Depending on your dietary restrictions, I URGE you to try this at home…you won’t be sorry!  Oh, the picture looks a little funky, still trying to emerge into the professional world of food photography! Enjoy!

2 sticks unsalted butter, plus more for pan

8 ounces bittersweet chocolate chips ( I used Ghirardelli 60% Cacao chips) If you want less allergens, try Enjoy Life Semi-Sweet Chocolate Chips)

1 1/4 cups all-purpose flour(I used Better Batter Gluten free All Purpose Flour)

1 teaspoon baking powder (gluten free)

Pinch salt

4 large eggs

2 cups sugar

2 tablespoons amaretto liqueur (I used a little more..or did all that go into the recipe?!)

1 1/2 cups walnuts

Powdered sugar, for garnish

Preheat oven to 350 degrees F.

Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don’t stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.

Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.

Notice that I tried to make “shamrocks” out of the powder sugar…don’t try this at home!  Gluten Free Brownies

Gluten Free Pizza Crust from Dad’s

I continue to be amazed at the wonderful products out there that are Gluten Free. At Allergiesandme.com, we carry a pizza crust from Dad’s Gluten-Free Pizza Crust Company out of Idaho. This crust is free of Wheat, Gluten, Soy, Casein and Egg.

For this dish, I took the vacuum-seal packaged Gluten & Wheat-Free pizza crust and topped it with my favorite roasted tomato pesto sauce and mozzarella cheese(delete cheese or use dairy alternative if necessary). Quick to throw together and bakes in only 15 minutes. Then, for a twist, I cut it into “finger sized” pieces and served as an appetizer. It tasted fantastic with some chilled wine…very fancy!

Here is the “pizza version”  Gluten Free Pizza Crust

And then, my “appetizer version”         Gluten Free Pizza Crust

Sunday Morning Pancakes from The Cravings Place

Sunday morning means many things in my house…sleeping in (as long as the dogs allow), moving slowly with the first cup of coffee and then planning exciting events for the day. It IS the weekend still! These mornings also allow us to make breakfasts that don’t need to be rushed. Today, we tried The Cravings Place All Purpose Pancake & Waffle Mix. We have carried this in the store for a while. I had tried their other mixes, but this was the first for pancakes. Big Bonus Alert – it only requires adding water! Talk about having all your necessary ingredients handy! The process is simple and these really tasted great. My husband declared that they taste just like “non-allergen free” pancakes. The All purpose Pancake & Waffle Mix is free from gluten, wheat, nuts, egg, dairy and beans. It does contain corn.

These were easy, great tasting and left plenty of time for “event planning”. Hope you enjoy them!    Pancakes

Pasta…Pasta…Pasta

Developed a craving for some comfort food…and not chocolate ( I think I overdosed last weekend!). I pulled out the Organic Wild Rice Penne Pasta from Rozopia and made a quick, but yummy dish. I grilled some italian herb sausages from our local meat market and then just added one of my favorite pasta sauces locally. The Wild Rice Pasta was perfect and a good backdrop for those spicy sausages. Simple, but great! I always keep some pastas in the pantry for quick meals. We carry a wonderful sauce (didn’t have any at home..darn) that is tomato free – Nomato Pasta & Pizza Sauce….next time!                                                                           Rizopia Organic Wild Rice Penne Pasta

Quick side note – the First Annual Allergy Free Food Recipe Contest  has a submission deadline of February 28th…don’t miss the chance to win Fame and Food!

Gluten Free Shortbread Biscuits

This recipe came to me via a friend and she thinks it was originally a recipe in Epicurious that was adapted…sorry for no clear ownership on this one. For the gluten free flour I used my Better Batter Gluten Free Flour mix. I have to say that I was a little nervous during the mixing process – seemed dry and unable to “stick”. However, the refrigeration made it easier to handle and they came out great. Just be sure you eat over a plate…or even better, a hearty bowl of chili to catch the crumbs! Super Bowl Sunday might be a good time to bring this one out….

makes 28 biscuits
Ingredients
1/2          cup           unsalted butter, room temp
1/2          tsp            salt
1/4          tsp            black pepper
                               pinch of cayenne pepper
8             oz            extra-sharp white Cheddar, finely shredded
1             cup          Gluten-Free flour mix
 
Procedure

  1. Combine butter with salt and both peppers in mixer on low until combined.  Don’t over-mix.
  2. Add flour and cheese and mix on medium-low until well combined and a ball forms. 
  3. Wrap ball of dough in plastic wrap and refrigerate for 30 minutes.  If you want to use the slice and bake method (so you don’t have to roll out your dough), shape dough into a log before refrigerating.
  4. Heat oven to 350° .  Line two sheet pans with parchment paper.
  5. Roll out dough to 1/4″ thick on a lightly floured surface, or slice rounds from log that are 1/4″ thick.  If rolling out dough (which is what we did), use 2″ round cutter and place each biscuit on sheet pan as you cut them out.  Biscuits hold shape well when baked, so you can use any cookie cutter you like here.  You can re-roll dough scraps.
  6. Bake until puffed up, golden on top, and browning on edges, around 18 to 20 minutes.  Store at room temp in an airtight container.

  As you can see, I went with the “roll” method..easier and no messy flour cut-outs. 

Gluten Free shortbread biscuits

Gluten Free shortbread biscuits

 Pre-baShortbread biscuits ked look…a couple fell apart…but luckily, I like eating raw dough (don’t knock it until you try it!)   Then finally, the finished product..Easy and Good…exactly what I was hoping for!    Shortbread biscuits

Chicken Breasts with Garlic & Parsley.

It’s “Hump Day”! Strange phrase, but always reminds me that the weekend is nearing! I was feeling adventurous in the kitchen yesterday and converted a recipe from one of my favorite chefs – Jacques Pepin. I have several of his cookbooks and have never had a flop…even me! This comes from his “Fast Food My Way” and I would recommend this cookbook. This recipe was easy to adjust – only changing to gluten free flour and butter substitute. Depending on your family’s restrictions, you can serve over couscous, gluten-free pasta, rice…etc. Go ahead, give Jacques a try!

Ingredients:                                                                                                 

Gluten Free Chicken Recipe

Gluten Free Chicken Recipe

3 bonless chicken breasts (1 1/2 in. cubes)                                                   

2 Tbl Better Batter Gluten Free Flour

1/2 tsp salt

1/2 tsp black pepper

2 Tbl olive oil

1 Tbl chopped garlic

3 Tbl chopped parsley

2 Tbl unsalted butter ( or non-diary substitute)

1 lemon, quartered

Dry the chicken cubes with paper towels and toss with flour, salt & pepper. Heat oil in high heat skillet (but not smoking), add chicken and cook for approximately 3 1/1 minutes. While this is going, combine garlic & parsley then add butter and the parsley mixture to skillet. Saute with chicken for 1 minute, making sure to coat thoroughly. Serves 4, add lemon quarter to each plate.

It’s cold out…and you know that means..Chocolate!

I guess this sounds like a broken record…cold weather doesn’t REALLY mean chocolate. But doesn’t a little chocolate dessert seem to make the conditions outside a little more bearable? On this vein, we will move forward and introduce you to another yummy dish from my friends at Chebe Bread. This recipe is called “Blondie”. Now, I have been called this as well…and only my hairdresser knows if that is accurate! Enjoy this blondie and stay warm!

Blondie Bars or Cookies by Chebe Bread                                                                                                                              

Blondie Bar Dessert Recipe

Blondie Bar Dessert Recipe

                   

Ingredients
1 Package Chebe Mix (add 1/2 tsp. Cream of Tartar and 1 tsp. Baking Soda to Chebe Original Bread Mix)
1 1/2 sticks unsalted butter (or non-dairy alternative), softened
1 1/2 cups brown sugar
2 large eggs ( or use egg replacer)
1 1/2 teaspoons vanilla extract
2 cup chocolate chunks, divided

 

Directions
Preheat oven to 350o F. Grease a 9 by 13 baking pan.                                                                            

Add brown sugar to softened butter and mix until combined. Mix in the eggs and vanilla extract until combined. Add 1 package of Chebe All-Purpose Bread Mix and mix on low until just incorporated. Fold in 1 1/4 cups chocolate chunks and transfer the mixture to the prepared pan. Sprinkle the remaining 3/4 cups of chocolate chunks evenly on top of the mixture and press lightly with wax paper to set into the dough. Bake for 25 minutes. Remove to a wire rack and let cool completely. Cut into 2-inch squares.  Makes 24 bars.

If you are in the mood for cookies: Mix all of the chocolate chunks into the dough and bake on a cookie sheet for 20-22 minutes at 350o. Makes 2 dozen cookies. Be creative and modify the recipe by adding your favorite chopped nuts, toffee bits, etc. in place of the chocolate – just keep the quantity to about  2 cups.

Magic Candy..Really?!!!

Well, I can’t attest to the “magic” part, but I hear they are “magical” to the taste buds! This recipe was shared through a local Food Allergy support group and Jack’s Mom did some adjustments to make it “Jack Friendly” ( this is the term I use when I make food for him at my house). The adjustment for Jack was to use candy canes and not nuts. She also shared her picture of them. Here ‘ya go… make some holiday MAGIC!

Magic Candy

I used Unsalted Fleishman’s and Enjoy Life Chips.  You can use brown sugar for a toffee.  They are out of this world and better than rolling 2 dozen cookies. 

 Ingredients:                                                                                                                                Magic Candy

Saltines

2 sticks butter (if you want you can use less butter, you just have to use trial and error)

1 cup sugar or brown sugar

12 oz  bag chocolate chips (and or peanut butter chips, white chocolate chips etc.)

¼ – ½ cup chopped-crushed pecans, chopped candy canes, chopped candy bars etc.

*Note: remember to have your nuts and candies chopped ahead of time

1- Line cookie sheet (lipped cookie sheet) with non-stick aluminum foil or rubber cookie mat

2- Place saltines in a flat layer end to end, side to side covering the bottom of the cookie sheet

3- Melt butter in pan over burner, adding sugar. Turn heat up to med/high, stirring constantly until sugar starts to bubble up.  It will start to get small bubbles, keep stirring until the entire pot boils up.

4- Use a big spoon or Pour over crackers spreading evenly.

5- Bake in a 350 degree oven for 10-15 minutes or until golden brown.

6- Remove from oven and sprinkle chocolate chips over crackers. Wait about 5 minutes for chips to melt and spread chocolate (using back of a spoon or a spatula) evenly over crackers, then sprinkle chopped nuts or candies over top of chocolate.

7- Refrigerate at least 4 hours or overnight.

Then break apart randomly and enjoy.

Gingerbread – Two Versions

I know, you have already finished all your holiday baking…No?…I thought so! Here is a recipe from Jack’s Mom, our cute Allergiesandme.com mascot. As you may know, Jack has multiple food allergies – Egg, Dairy, Peanut and some Tree nuts. She modified this recipe from the magazine Living Without ( don’t forget to check out our ad on page 43 for a discount code!) I have the original recipe below and then her adjustments in notation.

1 2/3 c  Gluten Free  Rice Flour Mix

1 ½ tsp baking soda

¾ tsp xanthan gum

1 ½ tsp ground ginger

¾ tsp cinnamon

¾ tsp salt

1 lg egg (or egg replacer )

½ c granulated sugar

½ c molasses

½ cup canola oil

½ c boiling water

Confectioner’s sugar for dusting

Adjustments per Jack’s Mom: ” I used the same amount of wheat flour and took out the xantham gum.  I used an “egg”—1 T oil, 1 T water, 1 tsp baking powder mixed together”

Preheat oven to 350 degrees and lightly grease 8/8 square cake pan . Place flour, baking soda, xanthan gum, ginger, cinnamon and salt in large bowl and use electric mixer on low speed until combined. Then add egg, sugar and molasses and mix until smooth, about 1 minute. Pour oil and boiling water over batter and mix until smooth, 30 seconds. Pour batter in pan and bake in center of oven for 35 minutes or until top springs back when touched. Cool, remove from pan and sift confectioner’s sugar over cake.

Jack’s Mom doubled the recipe and used a cookie sheet and cookie cutters, check out her creations!  ginger bread cake version 1Ginger bread cake

Feeling a little French?

Of course, I am a Texas native and “ya’ll” is my only foreign word. I took spanish in high school…but the old saying “Use or Lose it” applies! I am excited to offer this wonderful recipe from Chebe today. The president of Chebe Breads, Dick Reed, graciously shared this dish that he personally made in his kitchen. Chebe makes wonderful mixes and it’s great to see the company president trying new recipes with me as well. Let me know how you like it…and you don’t have to pronounce the name of the dish if you are unsure!!!

Filet de Boeuf en Croute  

                                         boeuf en croute

Filet of beef in crust (serves 4)

For the meat, use approximately 1.5 lbs. of filet mignon, tenderloin, or sirloin.  Trim any excess fat.  Make slits in various places in the meat.  Season with salt, pepper, rosemary, thyme and olive oil.  Keep refrigerated for two hours or overnight. 

To the mix add 1 tsp. of baking powder if not using Chebe Focaccia or Chebe All Purpose mixes.    If using an unseasoned Chebe mix, you may add rosemary, thyme, etc. to the mix before blending.   Prepare the dough according to the package directions, omitting cheese.

With a rolling pin, flatten to about 1/8” into a shape that will allow you to wrap the beef.  Facilitate the rolling by tossing food starch on the preparation surface and on the surface of the dough.

Place the beef in the center of the flattened dough.  Fold the dough over the top of the beef, trim the excess dough and crimp the dough edges.  Place the meat in a baking pan, turning it so that the crease in the dough is on the bottom.   With a knife, make two or three slits in the top of the dough.  Brush with olive oil and lay a sprig of rosemary over the top.

Bake uncovered in a preheated 400F oven for 30 minutes or until done.  For assurance, you may insert a meat thermometer through the dough and into the meat prior to placing in the oven.

Let’s Have Pie!

 

It’s raining here in “Sunny Florida” today…and this kind of weather always makes me think of food…and mainly desserts! I have a great recipe from Authentic Foods for BlueBerry Cobbler. This is my idea of warm, comfort food. Let me know how it turns out.

Ingredients:

Cobbler Filling
6 cups Blueberries
1/4 cup Authentic Foods Multi-Blend Flour
1/3 cup Packed Brown Sugar
1 tablespoon Molasses
Grated Zest of 1 Lemon
1 tablespoon Lemon Juice 

Cobbler Topping

1 1/2 cups Authentic Foods Multi-Blend Flour

1/3 cup Granulated Sugar

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

6 tablespoons Butter

1/2 cup Buttermilk

1/4 teaspoon Authentic Foods Vanilla Powder

1 egg beaten

Directions:

Preheat oven to 375 degrees Fahrenheit.  Grease an 8×10 inch pan.  Set aside.

Cobbler Filling

In a large bowl, toss the blueberries with the molasses and the lemon juice.  In a separate medium bowl, combine the Authentic Foods Multi-Blend Flour, the packed brown sugar and the lemon zest.  Then mix this mixture into the blueberries.  Pour the cobbler filling into the pan.

Cobbler Topping

In a large mixing bowl, combine Authentic Foods Multi-Blend Flour, granulated sugar, baking powder, baking soda, salt and vanilla powder.  Using an electric mixer, mix in the butter until the mixture has a course crumb consistency.  Then mix in the buttermilk.

Spoon the cobbler topping on top of the blueberries.  Brush the beaten egg on top of the cobbler topping to create a shiny crust.  Bake for 25-30 minutes, until the cobbler topping is slightly golden brown.  Let the blueberry cobbler sit for at least 5-10 minutes before serving.  Serve the blueberry cobbler with some ice cream, frozen yogurt or some warm cream. 

Blueberry Cobbler

Chocolate Cookies…Everyone’s favorite!

Me again…I just had to get this one to you today too! With the holidays just around the corner, you can probably use all the great cookie ideas you can get. This is another recipe that came to me from my friends at Authentic Foods. Please try it and let me know. Enjoy!                                                                           (p.s., I substituted the Enjoy Life Chocolate chips to give you a Dairy-free version)

Chocolate Peppermint Thumbprint Cookies

Chocolate Peppermint Thumbprints

Servings: 40 – 50

Prep Time: 25 Minutes

Bake/Cook Time: 13 – 17 Minutes

Ingredients:

Cookies

1 1/2 cups Authentic Foods Multi-Blend Flour

1/3 cup cocoa powder

1/2 teaspoon Authentic Foods Vanilla Powder or 1 teaspoon Vanilla Extract

3/4 teaspoons salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/3 cup semisweet chocolate chips, melted in microwave for 1 minute

2 eggs, slightly beaten

 

Peppermint Icing

1 cup sifted confectioner’s sugar

1/2 teaspoon salt

1/4 – 1/2 teaspoon peppermint extract (place ¼ teaspoon if you do not want the peppermint flavor to be too strong)

1 1/2 tablespoons water

Directions:

Cookies

Preheat oven to 350 degrees Fahrenheit. Grease a large cookie sheet. Set aside.

 

In a medium bowl, combine Authentic Foods Multi-Blend Flour, cocoa powder, Authentic Foods Vanilla Powder, and salt until fully combined. In a bowl of an electric mixer, cream the unsalted butter and granulated sugar together. Then mix in the flour mixture, the melted semisweet chocolate chips, and the eggs. Mix until a dough forms.

 

Make 1 inch balls out of the dough and place them on the cookie sheet about 1 inch apart. Then use your thumb to make a thumbprint in the center of each ball. Bake the cookies in the oven for 13 to 17 minutes or until the cookies are crisp on the outside. Let the cookies cool on a rack for at least 15 to 20 minutes. Then place a dollop of peppermint icing on the thumbprint of each cookie.

 

Peppermint Icing

Mix all ingredients together until smooth. Use a Ziploc bag with the corner cut off or a pastry bag to pipe out the icing onto the center of each thumbprint cookie.

Gingerbread Men Cookies

This wonderfulholiday recipe comes to us from the kitchen of Authentic Foods, one of our Allergiesandme.com manufacturers. See the recipe below.  This company makes great flour blends and I will definitely try this one before my next Holiday Cookie Exchange. Let me know how much your kids and family enjoy them!

Gingerbread Man Cookie 

 Servings: 48 cookies (with 3 inch cookie cutters)

Prep Time: 45 – 60 Minutes

Bake/Cook Time: 7 – 8 Minutes

Ingredients:

Gingerbread Cookies

1 3/4 cups Authentic Foods Multi-Blend Flour

1/8 cup Authentic Foods Multi-Blend Flour (optional)

1 1/2 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup packed brown sugar

3 tablespoons molasses

1/2 cup butter, softened

2 large eggs, slightly beaten

Cooking spray

Icing

1 cup sifted powdered sugar

1 tablespoon water

Directions:

Gingerbread Cookies

In the bowl of an electric mixer, combine Authentic Foods Multi-Blend Flour, ground ginger, ground cinnamon, baking powder, baking soda, salt, ground nutmeg and packed brown sugar. Use the paddle of the electric mixer to combine these ingredients together.

After about a minute, add the butter—increase the mixing speed to medium and mix until there is a course crumb consistency. Then add the molasses, followed by the eggs. The mixture should come together to form a dough. Make 2 balls out of the dough and wrap them in plastic wrap. Place the dough in the refrigerator to chill for about 1 ½ hours.

Preheat oven to 350 degrees Fahrenheit. Grease a large cookie sheet with cooking spray. Coat a baking mat and a rolling pin with flour. Then roll out each portion of the dough; cut the dough with your desired cookie cutters and place onto the greased cookie sheet (if the rolling pin continues to stick to the dough and if it is difficult to get the cookies off of the baking mat without breaking, then mix in an extra 1/8 cup of Authentic Foods Multi-Blend Flour into all of the dough). Make sure to place the cookies at least 1 inch apart. Bake the cookies for 7 – 8 minutes or until lightly browned.

Icing

Combine the powdered sugar and water together in small bowl using a spatula or electric mixer. Spoon the mixture into a Ziploc bag or piping bag. If using a Ziploc bag, use a spatula to push all of the icing to one corner of the bag. Then snip off a small hole on the corner where all of the icing is located. Decorate the cookies as desired.

Chebe Cinnamon Rolls…Rule!

Let’s get started on our “cooking adventure” with Chebe’s Cinnamon rolls. I decided to make them without any additional ingredients…but would suggest, depending on your dietary restrictions, adding some filling items. The rolls were great…texture and taste were good. If possible in your family kitchen, you could add maybe apples or nuts to give more flavors. These roll would be good for a breakfast/brunch or even dessert.  The package includes recipes for a pie crust, cinnamon crisps and the “oh so wonderful” version of Sticky Buns! I see these on your table for Christmas morning with a hot cup of coffee sitting by the fire. Living in Florida, I will have to run the airconditioner to enjoy my first fire…we all have our problems! Enjoy….

Chebe's Cinnamon Rolls

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