Julie's Sticky Rolls

oil or vegetable oil spray
1/2 -3/4 c pecans----or more!
18 frozen unbaked dinner rolls
1 box butterscotch cook and serve pudding
1/4 c brown sugar
1 stick of butter

Oil or spray a bundt pan.Sprinkle the pecans in the bottom of the pan and then arrange the frozen rolls on the top of the pecans

Sprinkle the butterscotch pudding and brown sugar over the rolls. Pour the melted butter over everything. Cover and place in a cold oven overnight or up to 12 hours

In the morning
Remove the rolls before preheating th eoven to 350 degrees.
Bake the rolls uncovered until risen and goldn brown about 15-20 minutes
Invert on to a plate immediately after removing from the oven
Let cool slightly
Serve warm

Silly Fudge

1 pkg chocolate fudge cake mix
1 pkg(14 oz) tofu drained and pureed
2 eggs
1/3 c vegetable oil
1 c water

Set oven to 350 degrees and flour a 13"x9"x2" baking dish.
Blend tofu & water for 15 seconds and mix together with the cake mix, oil, and eggs in a large mixing bowl.
Beat at medium speed for 2 minutes then pour into baking dish.
Bake 30-35 minutes or until cake springs back when touched lightly in the center.
Cool, cut into pieces and serve (serves 20)

Korny casserole

2 pakgs corn muffin mix
1 can(15 1/4 oz) whole kernal corn-drained
1 14.75 oz crean style corn
1 4oz can diced green chilies, drained
1 c shredded monterey jack cheese

Follow package directions on the corn muffin mix and pour 1/2 batter into a greased 11"x7" baking pan. Combine corn and creamed corn and spread over batter. Top with chilies and cheese.

Carefully spread the remaining corn bread batter.
Bake, uncovered at 375 degrees for 25-30 minutes or until a toothpick comes out clean.
Best served warm.

serves 12

Bread Pudding

4 T (1/2 stick) butter
1 loaf cinnamon raisin bread (or day old cinnamon rolls)
1/2 c brown sugar, packed
1/2 c pecans
1 large orange with zest and juice (Although I have also used a fresh lemon with the lemon zest)
1/4 c apple cider
1 T vanilla or rum extract (I like to double this)
8 small baking apples-peeled, cored, and thinly sliced
1/2 c blackberry jelly

Preheat oven to 400 degrees
Melt butter in a med pan over med heat add the bread and cook 2-3 minutes or until well coated add sugar, orange zest & juice, cider, and extract cook additional 2-3 minutes until sauce begins to form Use a 9x13" baking dish and layer bread mixture with the apples & dot top with the jelly bake 30-40 minutes or until bubbly great with fresh cream, ice cream, or whipped cream...................yum

I have also used the fig jelly that I got at Fresh & Easy and this is soooo yummy with my homemade strawberry freezer jam.

Rice Flour Dumpling

Rice Flour Dumpling

1/2 c water
1/4 c cornstarch
1/4 c rice flour (sticky)
1 T soy sauce
1 c rice flour
Mix water,rice flour until sticky over medium heat. Stir constantly to prevent sticking. Stir well until turns gluey. Remove from heat and add cornstarch.
>test to see if sticky--if it is too stcky add more cornstarch
>roll into 8 balls, then flatten to dsics and steam 7-8 minutes
> dough can be stuffed with onion or wilted chives
>if you want crispy just fry in a pan on each side
serves 8

ok so no wheat, eggs, dairy........so what can I eat?

http://glutenfreemom.com/GettingStartedGlutenFree.html

http://www.betternutrition.com/

http://glutenfreegoddess.blogspot.com

http://www.amys.com

http://www.glutenanddairyfree.com

http://www.savvyvegetarian.com/

http://daisyjanie.typepad.com

http://www.maplegrovefoods.com/

http://www.stellalucy.com/ Thank you Debbie!

http://www.godairyfree.org/

http://www.lisasglutenfree.com/

http://www.sallyashbrook.com

http://glutenfreegirl.blogspot.com/

http://aprovechar.danandsally.com

http://www.celiacchicks.com/

http://www.glutenfreefabulous.com/

http://www.adventuresofaglutenfreemom.com

http://parents.berkeley.edu/recommend/where2buy/gluten.html

http://stacied.typepad.com/

http://www.celiac.com/

buffalo Chicken Dip


Ingredients

* 2 (10 ounce) cans chunk chicken, drained
* 1 package plain soy yogurt
* 1 cup Ranch dressing
* 3/4 cup pepper sauce (such as Frank's Red Hot®)
* 1 1/2 cups shredded Cheddar cheese or soy substitute
* 1 bunch celery, cleaned and cut into 4 inch pieces
* 1 (8 ounce) box chicken-flavored crackers

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in soy yogurt and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.


Lo Fat Hummus
Ingredients:

* 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid or use lemon juice)
* 1-2 cloves garlic, crushed
* 1 tablespoon lemon juice
* 1 tablespoon low fat peanut butter
* 1/2 cup plain yogurt
* 1 teaspoon salt

Preparation:
In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.

If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water, lemon juice or olive oil.

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