Frozen Lemonade Pie

1 can sweetened condensed milk
1/2 can frozen lemonade
1 16 oz. cool whip

Whip ingredients together in a mixer and pour into a graham cracker crust.  I like to change it up and use limeade or raspberry lemonade sometimes too.  Also, a few drops of food coloring while mixing will make the color of the pie a little prettier :)  I like this frozen but if you put it in the fridge it is just a little softer and creamier.

Graham Cracker Crust
1 1/2 c. crushed gluten-free graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
Mix together ingredients and press into a 9 inch pie plate.  Bake at 375 for 8 minutes.  Cool before putting the filling in.

Peach Raspberry Trifle

1 box Betty Crocker gluten-free brownies, prepared and cut into chunks
5 peaches, peeled and sliced
3 c. raspberries
3 c. whipping cream
5 Tbl. sugar
1 pkg. cream cheese, softened
1 tsp. almond flavoring

Whip cream and sugar until fluffy, add cream cheese and almond flavoring and mix thoroughly.  In a trifle bowl layer brownie chunks, peaches, raspberries, and cream mixture.  Continue to layer until bowl is full and topped with cream.

Scotcheroos

1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. gluten free rice krispies
1 c. semi-sweet chocolate chips
1 c. butterscotch chips

In a saucepan bring to boil corn syrup and sugar then stir in peanut butter.  Add in rice krispies and mix until coated.  Press into a 9x13 pan.  Melt chocolate and butterscotch chips together in a small saucepan and pour over rice krispies mixture.  Let stand until firm and cut into squares.

Brownie Trifle

1 box Betty Crocker Gluten-Free Brownies, prepared and broken up into chunks
3 cups strawberries, sliced
4 bananas, sliced and soaked in lemon juice and water to keep from browning
16 oz. container of cool whip
2 Heath bars, crushed


Break up prepared brownies into chunks and layer on the bottom of a tall, clear dish.  Next, drain the bananas and layer bananas and then strawberries.  Spread some whip cream on top of strawberries and sprinkle Skor bar on whip cream.  Repeat this two more times.  In the clear dish you can see each layer of the trifle.

Sugar Cookies

Gluten Free Sugar Cookies

1 1/2 cups white rice flour
1/2 teaspoon cream of tartar
1 1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter or margarine
1 egg
1/2 teaspoon gluten free vanilla, lemon, or almond flavoring
1/2 cup sugar 

Preheat the oven to 350°F.
Mix the first 5 ingredients in a bowl. Once this is mixed well, add the butter and mix together until ingredients become crumbly.

In a separate bowl combine the egg, vanilla and sugar and use a whisker to combine.  Add this mixture to the dry ingredients. Mix it all, until it recedes from the sides. Shape the dough by making it a circle that is flat, then for about an hour, let it set in the refrigerator.

After you let the dough set in the refrigerator for an hour, put the dough on freezer paper that has flour (gluten free) sprinkled on it. If you choose to, you can substitute the flour for powdered sugar to give it an even better taste. Roll out to 1/4 inch thickness then use a cookie cutter and cut out approximately 20 cookies.

Place cookies on a lightly greased cookie sheet and bake for 12 minutes. Remove from the oven when done and cool on a rack.   The serving size is around 20 cookies.

Sugar Cookies

2/3 c. shortening                                    1 tsp. soda

2 eggs                                                     1 1/3 c. sugar

3 ½ c. flour                                             ½ tsp. salt

2 tsp. baking powder                              2/3 c. buttermilk           

2 tsp. lemon extract

Mix together shortening, sugar, and eggs.  Add lemon extract, salt, baking powder, and soda.  Mix.  Add flour alternately with buttermilk.  Chill in fridge for at least one hour.  Cut out cookies and bake at 375 for 9 min.  Decorate with frosting and sprinkles.

Almond Buttercream Frosting

1 package powdered sugar                         

1 c. shortening

7 Tbl. water 

1 tsp. almond flavoring 

1 tsp. vanilla flavoring 

1 tsp. butter flavoring 

  

In a kitchen aid mixer, mix together powdered sugar and shortening on low speed, while mixing add in flavorings and water and mix until smooth.  Separate into bowls and add desired food colorings.                             

                         

 

Monster Cookies

 To make these gluten free all you have to do is substitute gluten free oats for the regular ones.

             3 eggs                                                    1 ¼ c. brown sugar 
             1 c. sugar                                               ½ tsp. salt 
             ½ tsp. vanilla                                         1 (12 oz.) jar creamy peanut butter 
             1 stick butter                                          3/4 c. m&m’s 
             3/4 c. choc. Chips                                  2 tsp. baking soda 
             4 ½ c. oats

Preheat the oven to 350.  Line the cookie sheets with parchment paper.  In a large mixing bowl combine eggs and sugars.  Mix well and add salt, vanilla, peanut butter, and butter.  Mix well.  Stir in m&m’s, choc. chips, baking soda, and oatmeal.  Drop onto cookie sheets and bake for 8-10 minutes.  Let stand 3 minutes before transferring to wire racks to cool.