Swig Sugar Cookies

Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Pull-Apart Dinner Rolls

Pull-Apart Dinner Rolls {Gluten-free}

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Recipe from: Michelle @ MyGluten-freeKitchen.com

Recipe type: Yeast Breads/Rolls

Ingredients

• 2¾ cups (11½ oz.) Gluten Free Mama's Almond Blend Flour
• 1½ tsp. xanthan gum
• 2 tsp. SAF instant yeast
• ¼ cup sugar
• 1 tsp. salt
• 1 cup warm water (105-110°)
• 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
• 1 egg (preferably room temp)
• 1 tsp. cider vinegar

Instructions

1. In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
2. With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
3. Mix on high speed 3 minutes.
4. Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or ⅓ cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
5. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
6. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
7. During the last few minutes that the rolls are rising, preheat oven to 400°.
8. Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
9. Brush rolls with additional ½-1 Tablespoon of melted butter.

Notes

Please see blog post for information on egg-free and dairy-free substitutions. If you would like to use a different flour blend, please read through the reader comments below to see what flour blends have worked well for other readers! Make sure you measure the flour by weight!

http://mygluten-freekitchen.com/pull-apart-dinner-rolls-gluten-free/

Crockpot Salsa Chicken

Ingredients:

1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup substitute
1 cup salsa 
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream 
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Orange Push-Up Smoothie

INGREDIENTS:

1 can orange juice concentrate, slightly thawed

1 cup milk (half and half, cream, nut milk, soy milk, vegan milk, etc.)

1/2 cup granulated sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won't taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)

1/2 teaspoon vanilla extract

2 cups ice, or to taste

1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste, optional

DIRECTIONS:

1. Combine all ingredients, except ice and optional alcohol, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated. Keep blending until it dissolves.  If desired, add a splash more water or milk.
2. Add the ice and blend until smooth. Serve immediately.

Gluten-Free Bagels

Homemade Gluten-Free Bagels

Yield: One Dozen Bagels     

2 packets active quick-rise dry yeast

2 cups warm water

5 ½ cups Cup4Cup all-purpose gluten-free flour

3 tablespoons sugar

2 teaspoons salt

2 quarts boiling water

2 teaspoons canola oil

  

1. In a small bowl or measuring cup, combine yeast and warm water. Allow the yeast to dissolve in the water, about 5 minutes.

2. In the bowl of a standing mixing using a dough hook, combine gluten-free all-purpose flour, sugar and salt. Mix using the dough hook until a well forms.

3. Pour the water/yeast mixture into the center of the well and turn the mixer on medium speed. Mix until a smooth dough forms. Cover the dough with plastic wrap and allow it to rest for 10 minutes.

4. Divide dough into 12 equally sized pieces. Roll each piece of dough into a cylinder, moisten the ends and fuse them together to form a ring. Place each bagel on a baking sheet and cover with plastic wrap. Allow the dough to rise for 30-40 minutes until they have risen about 30%.

5. While the dough is rising, bring two quarts of water to a boil and add canola oil to it. Preheat oven to 400 degrees F.

6. Poach bagels a few at a time in simmering water for 30-45 seconds. Remove from the water and place on a greased baking sheet.

7. Bake for 15-18 minutes until the bagels are golden on top. Cool before serving.  

NOTE: for Garlic Cheddar Bagels, sprinkle bagels with garlic powder, sea salt and cheddar cheese after poaching.  

Taco Seasoning Mix

1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano

1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper

DIRECTIONS:

1.	In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.