Kuhle Kitchen

December 4, 2008

Gluten-Free Peanut Butter Sugar Cookie

Filed under: Sweets — Ryan @ 8:24 pm

We found this awesome recipe at Gluten-Free Girl.  Why gluten-free, you say?  Those with celiacs disease cannot have gluten in their diet or it can make them very very sick, the goal of sharing this recipe is to show those with celiacs that they can have great food after all… and quite frankly, these are the best peanut butter cookies we have ever devoured.  Yes, we devoured them… plural.

Ingredients:
1 cup peanut butter (we like chunky)
1 cup white sugar
1 teaspoon baking powder
1 egg

Directions:
1. Preheat oven to 350°.
2. Cream peanut butter and sugar in good sized bowl.  Beat in baking powder, then add the egg (do not add at same time.)  Mix until well combined.
3. Spray two cookie sheets with non-stick spray.
4. Grab a bowl or dish of white sugar, you will be rolling the cookie in this.  Make tablespoon sized balls of dough and roll in sugar to coat.  Place evenly on cookie sheets.
5. Bake for 10-12 minutes, rotate cookie sheets halfway thru.  Let cool for 5 minutes, move to cooling rack.  All set.

Twice Baked Potatoes

Filed under: General — Ryan @ 8:11 pm

This recipe originally called for buttermilk instead of yogurt and sour cream, but we had to improvise…and the results were surprisingly delicious! What’s better than a hot potato when it’s cold outside?

Ingredients:

  • 3 medium baking potatoes
  • 1/2 cup plain lowfat yogurt
  • 1/4 cup lowfat sour cream
  • 1 cup sharp cheddar cheese (plus extra for topping)
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon salt
  • 2 bacon slices, cooked and crumbled

Instructions

  1. Preheat oven to 450-degrees
  2. Pierce potatoes with a fork. Bake the potatoes at 450-degrees for 50 minutes; cool slightly.
  3. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell.
  4. Combine potato pulp, yogurt, sour cream, green onions, cheese, and bacon.
  5. Spoon potato mixture evenly into 4 shells; discard remaining 2 shells. Sprinkle extra cheese on top of the filled potatoes.
  6. Bake at 450-degrees for 15 minutes, or until thoroughly heated.

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