Teriyaki Sauce for Chicken and Vegetable Stir-Fry

1 c. water
1/4 c. la-choy soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder
1 Tbl. honey
4 Tbl. brown sugar
2 Tbl. cornstarch dissolved in 1/4 c. water for thickening

Mix all ingredients except cornstarch mixture.  If marinating chicken, put either chicken breasts or chicken chunks in a ziploc bag and add teriyaki sauce until chicken is covered and marinate in the fridge for 1 hour then fry in a wok or frying pan. 
If using for a vegetable stir-fry sauce, mix and heat ingredients in a saucepan then add cornstarch mixture to thicken.  Chop and stir-fry your favorite vegetables (or buy a frozen bag) and coat with the teriyaki sauce and serve over hot rice. 

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.

Basil Pesto

2 c. basil leaves
1/4 c. pine nuts
2 cloves garlic
1/2 c. shredded Parmesan cheese
1/2 - 3/4 c. olive oil

Process basil, pine nuts, and garlic in a food processor until finely chopped.  Add cheese and oil and processes into a thick paste.  Serve it over hot noodles.  I like to eat it over a mixture of zucchini and gluten free penne noodles and top with a grilled chicken breast. 

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.

Grandma's Coleslaw

This is my Grandma Hunter's coleslaw and I love it because anything with grapes and pecans in it has to be good right?

1 bag of coleslaw mix or 1 small head of shredded cabbage
1 cup mayonnaise
1/3 cup sugar
1/4 cup apple cider vinegar
1 cup sliced grapes
1 green apple, chopped
1/2 cup chopped pecans

In a large bowl mix together coleslaw mix, grapes, apple chunks, and pecans.  In a small bowl mix mayonnaise, sugar, and vinegar and pour over the coleslaw.  Chill and serve.

Tempura Chicken and Vegetables

You can serve this as a main dish over rice or I like it as a side to Teriyaki Chicken.

1/4 c. cornstarch
1/4 c. rice flour
1 tsp. baking powder
1/2 c. ice water
1/2 tsp. salt
1 egg
1 egg white

Mix ingredients, dip desired vegetables (my favorites are zucchini, sweet potatoes, onions, mushrooms, and carrots) or chicken in the batter then fry in hot oil.  Serve with San-J teriyaki or La-choy soy sauce as a dip.