Gluten Free Granola

I'm stealing these ingredients off a sample i got from work and haven't tried to make it yet, but figured this was a good place to start and we can all try it and tweak it and comment on what works. I'll prolly drop the brown sugar or honey, seems a bit too sweet with dates already in the mix.

Steel Cut Oats
Golden Flax Meal
Flax Seed
Walnuts
Dates
Brown Sugar
Honey
Walnut Oil

Stout Stuffed Tomatoes

From dinner group in cincy for our st. patty's beer themed night.

12 medium-size fresh, ripe tomatoes
salt and pepper
12 oz. whole corn, drained
1 small chopped onion
8 ounces grated sharp cheddar cheese
3 cups soft bread crumbs
2 cups Stout

Cut the tops off the tomatoes and scoop out the pulp. Sprinkle inside with salt and pepper. Chop up the pulp and drain. Add corn, onion, cheese and bread crumbs to the pulp and mix well. Spoon mixture into tomato shells. Place tomatoes in a greased shallow baking pan. Spoon stout over the tops of the tomatoes. Bake at 350 degrees for 20 to 25 minutes or until tops are lightly browned .

haley's friggin amazing peanut buttery breakfast quinoa

ingredients:
1/4 cup quinoa
3/4 cup water
1 T peanut butter (or nut butter of your choice)
a little almond milk (or milk of your choice. i bet rice milk would be really good, i just always have almond milk on hand.)
agave nectar (or honey)
1/2 a ripe banana, sliced
cinnamon

make it!:
1) combine the quinoa and water in a small pot. smallest you have. bring it to a boil. then reduce to a simmer, stirring frequently until the water is absorbed.
2) transfer to your breakfast bowl. mine is a giant latte mug!
3) mix in the peanut butter.
4) stir in enough milk to give it a creamy texture.
5) add agave nectar to taste.
6)  top with banana slices.
7) sprinkle with cinnamon. not too much- you don't want to overpower your peanut butter!
8) devour like a ravenous wolf.

serves 1 haley. nom.

peanut butter thai dish

tanya always makes this and it's soo easy and delicious!

8oz rice noodles
2 T oil
1 garlic clove, chopped
3/4 inch fresh ginger root, chopped
4 shallots, sliced
1 1/4 c sliced shiitake mushrooms
3.5oz firm tofu, diced
1 c snap peas

sauce
6T soy sauce
3T rice wine
3T fish sauce (i use olive oil)
3T peanut butter
3t hot sauce or chili sauce

prepare rice noodles per package

heat oil, cook garlic, shallots, ginger about 2 minutes. add tofu for 5 minutes or so, then add veggies and stir fry for 3-5 minutes.

mix all sauce ingredients in blender.

combine everything and serve with chopped peanuts and fresh chopped basil.

Layered Taco Dip

i'm pretty sure this came from marci in michigan

Yield: 8 servings
1/4 c sour cream
1/4 c mayonnaise
1/2 pk taco seasoning
10 1/2 oz bean dip or refried beans
2 ea medium avocados, mashed
1/2 c cheddar cheese, grated
1/2 c jack cheese, grated
4 ea green onions, chopped
4 3/16 oz chopped ripe olives
3 ea tomatoes, diced
2 ea bags tortilla chips
Mix together sour cream, mayonnaise and taco seasoning. Set aside.
Use a 9" or 10" pie pan or disposable aluminum pizza pan. Spread a
layer of bean dip or refried beans on bottom of pan. Spread avocados
over beans in an even layer. Spread sour cream mixture on top.
Sprinkle on grated cheddar and grated jack cheese, followed by a
layer of olives and a layer of tomatoes. Refrigerate at least 1 hour
before serving. Serve with bowls of tortilla chips. Serves 8.
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Pumpkin-Chocolate Chip Dough Balls

Whitney made these for NYE 2010-2011 omg

Makes 1 dozen

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup canned pumpkin
• 1/4 cup smooth peanut butter
• 1/2 cup powdered sugar
• 1/4 cup sugar
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 cup chocolate chips

Directions:

1. Preheat oven to 325*F.
2. Combine all ingredients in a large bowl; mix well. (Batter will seem dry at first, but just keep mixing.)
3. Coat a baking tray with non-stick cooking spray.
4. Roll batter into 1-inch balls.
5. Bake for 18-20 minutes.
6. Allow to cool before serving.

Tony's Famous Pumpkin Cheesecake

Pumpkin Marble Cheesecake

1 1/2 cups gingersnaps (about 20 cookies) (oh and it's best if you actually use a manual crusher thing with this. It makes it so it's not powder)
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted

Hand mix crumbs, pecans and margarine (yes it will be a bit warm for a few seconds, but nothing bad)

Press onto bottom and 1 1/2 inches up sides of 9-inch springform pan.

Bake at 350, 10 minutes

2 8-ounce packages Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium
speed on electric until well blended. Add eggs, one at a time, mixing
well after each addition.

**Reserve one cup of batter**

Add remaining sugar, pumpkin, and spices to remaining batter; mix well. Spoon
pumpkin and cream cheese batters alternately over crust; cut through
batters with knife several times for marble effect.

Bake at 350, 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Chill. (yeah that means you too! :P)

ENJOY!!!!