Pretzel Buckeyes

 Ingredients:

- 1 3/4 cup creamy peanut butter, divided
- 1/3 cup powdered sugar
- 1/4 cup packed brown sugar
- 2 tablespoons butter, softened
- 1/8 teaspoon salt

- 3 1/4 cups coarsely chopped pretzels, divided

- 3 cups semisweet or dark chocolate chips
- 3 tablespoons shortening

Directions:

In a large bowl, beat 1 1/2 cups peanut butter, powdered sugar, brown sugar, softened butter, and salt until blended. Stir in 3 cups of coarsely chopped pretzels.

Shape pretzel mixture into 1" balls. Refrigerate on a plate or baking sheet for at least 30 minutes or until firm. It may also help to freeze the balls for 5-10 minutes immediately before dipping in chocolate.

In a microwave or on the stove, melt chocolate chips and shortening together. Stir until smooth. 

Dip pretzel balls in the chocolate; allow excess to drip off. Place on a wax paper-lined baking sheet. 

Microwave remaining 1/4 cup peanut butter for 30-45 seconds or until melted. Drizzle over truffles. Sprinkle with remaining chopped pretzels. Refrigerate until set. Best to store in the refrigerator.

Cake Mix Cookies

 Lots of possibilities using different flavors of cake mix and different mix-ins.

Ingredients:

- 2 large eggs
- 1/2 cup canola oil
- 1 package cake mix (regular size)
- about 2 cups of "mix-ins" (chocolate chips, butterscotch chips, nuts, toffee bits, etc.)

Directions:

Preheat oven to 350F. In a large bowl, beat the eggs and oil until well-blended. Gradually add in the cake mix. Mix well. Fold in the "mix-ins."

Drop by tablespoonfuls 2 inches apart onto greased cookie sheets (warning: cookies spread out quite a bit). Bake 10-12 minutes. Cool on cookie sheets for 1-2 minutes, then remove to wire racks.

GF Peanut Butter nutella thumbprints

 Ingredients

• 2 cups peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup Nutella
• Coarse sea salt

Directions

1. Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop balls of dough onto baking sheet.
   
2. Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt. Remove to wire racks to cool completely.

 https://www.tasteofhome.com/recipes/flourless-peanut-butter-thumbprints/

Bacon Parmesan corn chowder

 6 oz bacon (or pancetta)

 1 medium onion, diced

 3 cloves garlic, thinly sliced or minced

 1 ½ tbsp whole grain mustard

 ¼ cup dry white wine (sherry worked fine as well)

 3 medium (Yukon gold) potatoes, diced (russet was fine)

2 c corn

3 c stock (chicken or other, for corn stock-see below)

 ⅓ cup heavy cream

 kosher salt, to taste

 coarsely cracked black pepper, to taste

 chives, thinly sliced for garnish

 shaved parmesan cheese, for serving

 

1. In a Dutch oven, cook bacon over medium high heat. Cook until browned and crispy. Using a slotted spoon, remove pancetta bits and reserve for topping. Remove all but 2 T fat. To the rendered fat, add the onions and garlic and cook until softened and fragrant, 5-6 min. Add the whole grain mustard and cook for an additional 1-2 minutes.

 

2. Deglaze the pan with white wine and cook until most of the liquid has evaporated. Add corn, potatoes, and a pinch of salt. Stir to combine. Add stock, bring to a boil and then reduce to simmer for 20 minutes.

 

3. Once the potatoes are tender, add heavy cream and stir to combine. Remove from heat (optional: using an immersion blender, blend the soup for 10-20 seconds making sure to leave some potatoes and corn intact). Season with salt and pepper to taste. Ladle soup into bowls and garnish with reserved pancetta, thinly sliced chives and parmesan cheese curls.

 

Original zwilling recipe had a first step for making your own corn stock: Using the back of a butter knife, scrape down 4 corn cobs into a stock pot, releasing the excess liquid and any extra kernels left over on the cob. Once done, the cobs should look dry and be free of any corn pieces. To make the corn stock add the chicken stock to the scraped corn mixture, cut cobs, 1 3 in piece parmesan rind and 1/2 lemon zest. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Once the flavors have melded together, remove the corn cobs, shaking out any excess stock, discard the cobs and if you desire you can strain the stock.

https://kitchenwindow.com/recipe/zwilling-pancetta-parmesan-corn-chowder/

Chicken and wild rice

 Ingredients

• 3/4-1 C dry wild rice (can do half wild rice and 1/2 brown rice or a blend), then cooked according to package
  
• Onion, carrots, celery (1 C each or to taste), garlic (1 large clove or to taste)
  
• 7 T Butter
• 2 C (or more if you like it very soupy) chicken broth (could also sub some white wine)
• 1/4 t each, dried or 1 t fresh, Thyme, marjoram, sage and rosemary (I used 1 t. herbs de Provence blend)
  
• Salt and pepper, to taste
• Chicken breasts (I used 3 small ones, about 1 lb)
  
• 2 T cornstarch, 2 T gluten free 1-1 flour blend (is a sub for 1/2 C regular flour)
  
• 1 C Half and half (can also add 1 cup milk if you want it soupier)
• 1 t lemon zest (optional)
  

Instructions

• While the rice is cooking, in a separate pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and sauté 4 minutes, add garlic and sauté 30 seconds longer. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
• Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
• Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
• If rice is finished, add it to the soup and use that pot or another saucepan to melt remaining 6 Tbsp butter over medium heat. Add flour/cornstarch and cook 1-2 minutes, whisking constantly.
• Then while whisking vigorously, slowly add half & half. Cook mixture, stirring constantly until it thickens.
• Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
• Let soup cool slightly and serve with bread or crackers.
  

Adapted from https://www.cookingclassy.com/creamy-chicken-wild-rice-soup/

Chicken and Rice with Feta

 1 lb chicken (can use rotisserie chicken or breasts, thighs, etc.)

 ½ tsp salt, plus more to taste

 1/4 tsp freshly ground black pepper, plus more to taste

 3 tbsp oil

 1 medium yellow onion, finely chopped

 2 celery stalks, thinly sliced

 2 medium carrots, thinly sliced into half moons

 3 garlic cloves, finely chopped

 1 ½ cups long grain rice

 1 bay leaf

 3 cups low sodium chicken broth

 6 oz green beans, trimmed and cut into 2-inch length

 1 cup cherry tomatoes, halved

 ¼ cup fresh lemon juice

 2 tbsp coarsely chopped fresh dill (or dried 1 t)

 1 tbsp coarsely chopped fresh oregano (or dried 1/2 t)

 ⅓ cup crumbled feta

 

1. Season the chicken if not already seasoned. If it's not already cooked, heat 1 tbsp. of the oil on medium-high heat. Add half the chicken and cook on one side about 3 minutes, until browned. Flip and cook on the other side about 3 minutes, until browned. Remove to a plate

 

2. Wipe out the pan with a paper towel, reduce the heat to medium-low and add the remaining 1 tbsp. oil. Add the onion, celery, carrot, remaining ½ tsp. salt and ¼ tsp. pepper and cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the garlic and rice and cook, stirring, until the garlic is fragrant and the rice is lightly toasted, 1 minute.

 

3. Add the bay leaf and broth and bring to a simmer over medium heat. Add dill and oregano here if using dried. Return the chicken to the pan with any accumulated juices, cover and simmer 15 minutes, adjusting the heat as necessary to prevent it from simmering over.

 

4. Sprinkle the green beans over the top of the chicken and rice, cover again, and continue to cook an additional 3 minutes to steam the beans. Then add the tomatoes, cover again, and cook 1 more minute. Uncover, gently stir in the lemon juice, dill, and oregano (if you haven't already) and adjust the seasoning to taste. Serve immediately with feta sprinkled over top.

 

5. If reheating, add a little broth or water to loosen the mixture.

Spaetzle

 Ingredients

• 2 c flour (gluten free was kind of gummy, not great)
• 1.5 t salt
• 1/8 t ground nutmeg
• 1/8 t black pepper
• 3/4 c milk
• 4 eggs
• olive oil

Method 

1. Stir together dry ingredients. Add milk and eggs and mix well. Allow batter to rest for 15 minutes. 

2. Bring a pot of water to a boil. Add 1 T salt to the pot and reduce to a simmer. Push dough through a spaetzle maker or colander with holes at least 1/4 in wide (or drop dough by teaspoonful) into water. Cook 3-4 min (it will rise to the surface when cooked). Remove with a slotted spoon. When cool, toss with a little olive oil to prevent sticking.  

Sweet corn, bacon and fresh sage

 Made to accompany homemade spaetzle or pasta

Ingredients

• 1/3 c. minced bacon 
• butter as needed
• 2 T fresh sage 
• pepper
• 2.5 c sweet corn
• 1/4 c dry white wine (sherry was good too)
• 1/4 c broth 
• 1/4 Parmesan, extra for garnish

Method

1. Cook bacon (can cook with 1 t butter or without). 

2. Add sage, pepper, corn, and then wine. Once wine has evaporated, add broth, 1 T butter, and parmesan.

3. Add to pasta or spaetzle and serve with extra parmesan. 

 

 

Sausage patty rounds

 These can be eaten by themselves or put in breakfast sandwiches. Easy and quick to make.

Ingredients

• 1 lb ground pork (or can try turkey)
•  ¾ cup shredded cheddar cheese
  
•   2-4 T buttermilk (or regular milk, this didn't seem necessary; Could also try an egg)
  
•  1-2 tsp onion powder
•  1-2 tsp dried ground sage (or try other spices)
  
•  1/4 tsp sea salt (amount depends on saltiness of the meat product, this was with a pre-salted product)
  
•  1/4 tsp pepper
•  1/4 tsp garlic powder
•  1/4 tsp dried oregano (can try other spices)
  

1. In a bowl, combine all ingredients, mixing lightly but thoroughly.

2. Shape into eight ½ in thick patties. Let sit for 30-60 minutes if time.

3. In a frypan, cook patties over medium heat until their internal temperature reads 160 degree, about 5-8 minutes on each side, depending on thickness.

Raspberry Pie

1-2 Pie crusts (homemade or store bought, we used an extra GF pie crust we had made)

FILLING:

• 5 cups fresh raspberries (can defrost frozen ones, but it can get kind of soupy)
  
• 2 teaspoons lemon juice
• 1/4 teaspoon almond extract
• 1 cup sugar
• 1/3 cup all-purpose flour (we used Bob's Red Mill GF 1 to 1 flour)
  
• 1 teaspoon ground cinnamon 

SUGAR TOPPING (ONLY if you add a second crust on top):

• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon 2% milk

Directions

• Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat.
• follow pie crust instructions for par baking it, or it gets kind of gummy, then add filling
  
• Top with second crust, if desired (it was great without it). Trim, seal and flute edge. If desired, decorate top with cutouts. You may want to have another pan underneath to catch any juice that drips out.
  
• Bake 35-40 minutes. If it doesn't have a crust on top, it's done. If you've put another crust on top, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 10-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

GF pizza crust

Ingredients

 1/2 c warm water (original said 3/4 cup but way too wet)

1 T sugar

1 packet yeast (1/4 oz)

2 C gluten free flour blend (Bob's red mill GF 1-to-1 is decent)

1 t salt

1 egg

1 T olive oil

1 t cider vinegar

Instructions

1. Mix water, sugar, and yeast and let sit for 5 minutes or until foamy. 

2. Blend flour and salt. Add egg, olive oil, vinegar, and yeast mixture. 

3. Transfer the dough onto pizza pan (10-12 inch round). You can let it rest/rise or bake right away. 

4. Bake at 400 for 8-10 minutes (original said 450 but it got very brown before it was cooked all the way through). 

5. Add toppings and bake an additional 8-10 minutes. 

Consult glutenfreepalate.com for more advice and gf recipes.

Chicken & Broccoli Biscuit Bake

 Ingredients:

- 1 can (10.75oz) condensed cream of chicken soup, undiluted
- 2/3 cup mayonnaise
- 2.5 teaspoons Worcestershire sauce

- 4 cups cubed cooked chicken
- 3 cups cooked broccoli florets
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese

- 2 tubes (12oz each) refrigerated buttermilk biscuits (NOTE: maybe try 1 tube, with the biscuits laid flat?)

- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons celery seed (or combination of dill weed and dried fennel)
- 1 teaspoon salt

Directions:

In a large bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce. 

Stir in the cubed chicken, broccoli, and onion. Transfer to a greased 13x9" baking dish. Sprinkle with cheddar cheese. Cover and bake at 375F for 20 minutes.

Separate biscuits and cut each in half. Arrange biscuits, cut side down, over hot chicken mixture. (NOTE: maybe try 1 tube instead of 2, with the biscuits laid flat.)

In a small bowl, combine the eggs, sour cream, celery seed, and salt. Pour over biscuits.

Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked (in particular, make sure the biscuits in the center are fully baked through).

Spanish Rice with Pork

 Ingredients: 

- 1 medium red or orange pepper, chopped
- 1 small onion, chopped (or equivalent frozen onion)
- 2 tablespoons butter
- 1 can (14.5oz) petite diced tomatoes, drained
- 1.5 cups chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked pork (we used pork tenderloin)
- 1.5 cups uncooked instant rice

Optional: lime wedges and minced cilantro

Directions:

In a large skillet, saute the chopped pepper and onion in butter until tender. Stir in the drained tomatoes, chicken broth, salt, and pepper. Broil to a boil, then stir in the cubed pork and uncooked rice.

Transfer to a greased 9x13" baking pan. Cover and back at 350F for 20-25 minutes, until rice is tender and liquid is absorbed. Stir before serving. If desired, serve with lime wedges and minced cilantro.

GF Pie Crust

Ingredients

• 2 Cups of gluten free flour (with xanthum gum, we used Bob's Red Mill 1 to 1 flour)
• 1/2 Teaspoon Salt
• 2 Teaspoon Sugar
  
• 1/2 Cup Butter
• 1 Egg
  
• 1/2-2/3 Cup Water (add a little at a time – not too wet, not too dry.)
• Extra GF Flour for rolling out
  

---

Instructions

1. Mix together the Gluten Free Flour along with Salt & Sugar.
2. Blend in butter with Pastry Tool and mix until crumbly.
3. Add in egg and water and mix until well incorporated
4. Divide mixture and roll into 2-3 balls (one for each crust or topping).
5. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
6. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
7. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin… carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together and it will look great!
8. Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.
9. Pierce bottom slightly with fork (and slit top layer with knife to vent).
10. Pre-Bake for approx. 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe or you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding filling. 
11. This crust can be prepared in advance & stored in the fridge or freezer (empty or filled) until you are ready to bake.
12.  This is a great resource https://alittleinsanity.com/gluten-free-pie-crust-recipe/
    

GF oat waffles

 Ingredients

• 1 ½ cups oat flour (you can just grind about 1.5 c of oats in a food processor)
  
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon

• ¾ cup room temperature milk (I used almond milk, but any kind should work)
  
• 5 tablespoons unsalted butter, melted or oil makes them crispier (canola is good)
  
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Optional choc chips, pecans, etc 
  

Directions

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted butter, eggs, maple syrup and vanilla extract. (If fat solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients or vice versa and stir. Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture.
3. Once 10 minutes is up, give the batter one more swirl and pour onto heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.

 

GF pancakes (low fodmap)

 Ingredients

• 1 1/4 c gluten free flour (I used brown rice flour which had a sandy texture; try oat flour, coconut flour and/or a mix, didn't need xanthum gum)
• 2 T chia seeds 
• 1 T ground flax seed (try more)
• 1 T granulated sugar (could try brown sugar or maple syrup)
  
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 t cinnamon
• pecans, walnuts or other nuts optional (or choc chips)
  

•  1 egg
• 3/4 C almond milk or other dairy free milk + 1/2 t lemon juice (this was a buttermilk substitute)
  
• 1/4 C oil (I used canola)
• 1 t vanilla
  

 Directions

1. Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
2. Add the wet ingredients to your mixing bowl (or mix separately first) and stir just until combined.
3. Ladle ¼ cup of pancake batter onto your hot griddle, or pan. Cook for 2-3 minutes, or until bubbles form around the edges. Flip and continue to cook until cooked through.

 

Biscuits and Sausage gravy

 Biscuits

 

2 c flour

3 t baking powder

1 T sugar

1 t salt

1/4 t pepper

4 T cold butter (or 3 T butter and 1 T shortening)

3/4 c 2% milk

Gravy

 

1 lb ground pork sausage (sage, maple, or whatever you like)

1/4 c flour

2.5-3 c 2% milk

1 T maple syrup

1/2 t salt

1/4 t sage

1/4 t pepper

1. Mix flour, baking powder, sugar, salt, and pepper. Cut in butter. Add milk, stir until moistened. Turn onto a lightly floured surface and knead 8-10 times. Pt or roll dough to 1 in thickness and cut with floured 2 in biscuit cutter or top of glass. Place 1 in apart on ungreased baking sheet. 

2. Bake at 400 degrees for 14-17 min (until golden). 

3. Meanwhile cook sausage in skillet over medium, breaking into crumbles. Stir in flour until blended, then stir in milk. Boil, stirring constantly until thickened (3-5 min). Stir in remaining ingredients and serve with biscuits.

Coleslaw

 

1 lb of cabbage (1/2 a cabbage), outer leaves removed

2 medium carrots, peeled and shredded

1/4 cup loosely packed fresh parsley leaves, coarsely chopped

1/2 c mayonnaise

1-2 tablespoons apple cider vinegar or more to taste

1-2 tablespoons Dijon mustard or coarse ground mustard

1 teaspoon celery seeds

1/4 teaspoon fresh ground black pepper or more to taste

salt if needed 

Directions:

1. Shred cabbage and grate carrots into a large bowl or tupperware. Mix remaining ingredients in a separate bowl and add. Eat right away or let sit in the fridge for an hour. 

Ramen noodle stir fry

 2 pkgs (6oz) ramen (or try other thai noodles)

3 c water

8 oz boneless chicken breasts (1 large breast is sufficient)

2 t canola oil

1 large green pepper

chopped onion

1 garlic clove, minced

1/2 c chicken broth (or just use leftover water from noodles)

2 t soy sauce

1 t seasoning blend (about 1/2 of ramen packet)

1 small tomato, cut into wedges (optional)

Directions;

1. Stir fry chicken in 1 t oil. Remove and cut into bite sized pieces after cooled. 

2. Cook noodles according to package. Leave however much water you desire in the pan, depending on how soupy you want it to be. Add chicken, any additional broth, soy sauce, seasoning, and opt. tomato.

3. Stir fry pepper, onion, and garlic in 1 t oil until crisp tender, using same pan the chicken was in. Add the noodle-pot full of ingredients and serve. Broccoli or other stir fry vegetables make a good side.

Chocolate Chip and Nut Scones

Emily says these are amazing! Might not want to eat an entire one at once, they are pretty big.

Ingredients

2 c all purpose flour (try subbing in some whole wheat flour)

1/4 c packed brown siguar

1.5 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t cinnamon and/or cardamom

1/2 c cold butter

1 large egg, room temp

1/2 c buttermilk (can sub 3/4 part yogurt or sour cream to 1/4 part milk)

1.5 t vanilla

1 c semi-sweet choc chips (recipe isn't very sweet so not too dark)

1 c nuts (we used hazelnuts for first attempt, I would try pecans or walnuts next)

Directions

1. Whisk together first 6 ingredients, cut in butter until mixture resembles coarse crumbs. In another bowl whisk egg, milk, and vanilla; add to dry mixture just until moistened, adding choc chips and nuts just before finishing. 

2. Heat oven to 400 degrees. Turn dough onto lightly floured surface; knead gently 8 times. Pat dough into 6 in circle and cut into 8 wedges. Place on a greased baking sheet and bake until golden brown, 15-20 min. Serve warm. 

Chicken and Rice

Becky says this is awesome comfort food. It's surprising it's taken so long to find a good chicken and rice recipe we like. 

Ingredients

1 C sour cream

1 can (10 3/4 oz) cream of chicken soup (or use our homemade recipe, needs extra garlic and onion to flavor all this chicken and rice, maybe mushrooms)

1 T. poppy seeds

1 t. dill weed (even more if dried)

3-4 C cooked chicken, cubed

2-3 C cooked rice (we prefer brown rice)

1-1.5 C butter flavored cracker crumbs (we like Town House Original)

1/4 C butter, melted (original recipe said 1/2 C but I used 5 T which seemed slightly too much)

Directions

1. Combine sour cream, soup, poppy seeds, and dill. Stir in chicken and rice. (While the rice is cooking, it works well to brown the chicken, then use the same pan to make the homemade soup while the chicken rests, then add the rest of the ingredients and cut up chicken and add at the end with the rice). 

2. Spread into a 11x7 baking dish. 

3. Combine crumbs and melted butter. Sprinkle over top. Bake, uncovered, at 375 until bubbly, about 25 minutes. 

White Chocolate Cranberry Cinnamon Rolls

 

 These are totally awesome! Worth the extra time, and not too challenging. Get started the night before.

Ingredients:

Dough:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110 to 115F)

- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour

Filling:
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon

- 5-6 oz (3/4 to 1 cup) white chocolate chips
- 1/2 to 3/4 cup dried cranberries
- 1/4 to 1/2 cup chopped pecans 

Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/2 to 3 tablespoons heavy whipping cream

Directions:

Dissolve the yeast in the warm water. In a separate bowl, combine the melted butter, sugar, salt, and 2 cups flour. Add the dissolved yeast in water. Beat until smooth. Stir in enough remaining flour (additional 1/2 to 1 cup) to form a soft dough. 

Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

In the morning, punch the dough down. On a lightly floured surface, roll into a 12x12" rectangle.

For filling, combine the butter, brown sugar, and cinnamon. Spread over dough to within 1/2" of edges. Sprinkle with white chips, cranberries, and pecans. Roll up jelly-roll style; pinch seam to seal.

Cut into 8-10 slices using unflavored dental floss. Place cut side down in a greased 9x13" baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. 

Bake at 350F for 30-35 minutes or until golden brown. 

For glaze, combine the powdered sugar, vanilla, and enough heavy cream to achieve desired consistency. Drizzle over warm rolls. Refrigerate leftovers.

Hot Chocolate (sipping chocolate)

 2/3 cup milk (2%)

2 T heavy whipping cream

1 t brown sugar

1/2 t confectioner's sugar

1/8 t instant espresso or coffee powder, optional

2 oz dark choc, chopped

whipped cream and choc shavings on top

In a saucepan, heat milk, cream, sugars, and espresso powder until bubbles form around the sides of the pan. Remove from heat and whisk in dark chocolate until melted. Serve in mugs with whipped cream and chocolate shavings. 

Popcorn

Ingredients

2 T coconut oil or olive oil 

1/2 c popcorn kernels

Salt, to taste

Directions

1. In a large, heavy-bottomed saucepan over medium heat, combine oil and a couple popcorn kernels to test the heat. Cover and wait for kernels to pop, several minutes. Have a serving bowl ready. 

2. Once the kernels pop, turn off burner, remove pot from heat and pour in remaining kernels. Cover again and gentle shake to distribute the kernels evenly. You can wait a few seconds for the kernels and oil to get to the same temperature before returning to heat, if desired. 

3. Put the pot back on burner at medium and cook until popped. You can shake the pan occasionally to try to distribute evening over the heat and tip the lid open occasionally to carefully let out some extra steam (you don't want to steam the kernels or they will be rubbery). If the pot starts to overfill, you can dump some of the finished popcorn into a the serving bowl before continuing to cook the rest. 

4. Once all popcorn is done, you can add salt, to taste and any other topping desired. This website is a good source for toppings and other popcorn recipes: Perfect Stovetop Popcorn - Cookie and Kate