3rd Day of Christmas Treats: Arroz con Leche

Simple and delicious.  This is comfort food at it's best!  While serving a mission for The Church of Jesus Christ of Latter-Day Saints, my friend Concha taught me how this is made in her native country of Mexico.  Arroz con Leche is a thinner version of rice pudding.  While it does thicken, it will still have some milk that isn't completely incorporated into the mixture.  This is a great way to use up any leftover rice in your refrigerator or you can make up a new batch using 1 cup of uncooked rice.  Cook according to the package directions before continuing with the recipe below.

Arroz con Leche (rice with milk)

2 cups leftover rice
4 cups whole milk
1/2-3/4 cups sugar (depending on how sweet you like it)
1 cinnamon stick
pinch of salt

Place all ingredients into a 3 quart saucepan and bring to a simmer over medium heat.  Reduce the heat to medium low and simmer for 20 minutes.  Remove the cinnamon stick.  The mixture will be the consistency of cream and will thicken as it cools.  This is best served warm.

2nd Day of Christmas Treats: Gluten Free Peanut Butter Brownies

This is a childhood favorite that tastes just as good gluten free!

Gluten Free Peanut Butter Brownies

1 cup shortening
2/3 cup peanut butter
1 1/3 cups sugar
2 eggs
2 teaspoons vanilla
3 cups gluten free flour mix
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon xanthum gum

Preheat oven to 350 degrees Fahrenheit.  Cream everything together except the flour.  Add the flour and stir until just combined.  Press dough into a 1/2 sheet pan (the really BIG cookie sheet) and bake for 12 - 15 minutes.  The brownies will be a very pale brown and might even look like they need more time, but DO NOT OVER BAKE!  They will go from a soft brownie to a crispy one in a minute or 2.  They'll still taste good, but the texture will not be brownie-like.  Allow to cool before frosting.

Peanut Butter Frosting

4 Tablespoons butter
4 Tablespoons peanut butter
2 cups powdered sugar
2-4 Tablespoons milk

Place ingredients into a mixing bowl and beat until smooth.  Frost cooled brownies.  This makes a thin layer and I usually double it because I'm a frosting girl!

1st Day of Christmas Treats: Gluten Free Pumpkin Bread

Sorry neighbors, this bread was so moist and delicious that I nibbled away the whole loaf and left none for you.  Next time I might cut the sugar to 3/4 cup, as it was a bit on the sweet side.  I'll be making this one again for sure!

Gluten Free Pumpkin Bread

1 cup sugar
2 eggs
1/4 cup water
1/3 cup oil
1 cup pumpkin puree
1 3/4 cup gluten free flour mix
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon xanthum gum
3/4 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350 degrees Fahrenheit.  Combine sugar, eggs, water, oil and pumpkin in a mixing bowl and blend well.  Sift remaining ingredients into the mixing bowl and stir until well blended.  Do not over beat.  Pour batter into a 4 x 8 inch loaf pan that has been sprayed with cooking spray.  Bake for 50 - 60 minutes or until toothpick inserted into the center comes out clean.  Cool 10 minutes before removing from the pan.  It's best if you can wait until the next day to eat it so the flavors have time to mingle.  Yum!

12 Days of Christmas Treats

I'm stepping out of my comfort zone a little bit with this one.  We moved from Illinois to Arizona 3 months ago and not a single one of our neighbors has come over to introduce themselves.  I know, I know, who's to say that it's their responsibility to make the first move.  But seriously, we're the new guys!  Okay.   I'm over it.  We want to meet our neighbors and since they're never outside when we are, I guess we're going to have to knock on a few doors.

Christmas (or any holiday) is a great excuse/opportunity to make up a plate of treats and stop by to say hello to a new friend.  For the next 12 days I'm going to try out some new gluten free recipes to share with our neighbors.  Good or bad, I'll post the recipes and results.  Wish me luck!

Gluten Free Stuffing

I was never a huge stuffing fan, but 2 years ago I decided to try making it gluten free and now it is one of my favorite foods for Thanksgiving.  This recipe comes from my mother-in-law and it is absolutely delicious.  I've adapted it to be gluten free.

Gluten Free Stuffing

1/2 cup butter

1 cup chopped onion

1 1/2 cups chopped celery

8 cups cubed gluten free bread (I use bread that's a few days old)

1/2 - 1 pound gluten free sausage (depending on your taste)

2 teaspoons poultry seasoning

1 teaspoon salt

1/2 teaspoon pepper

chicken broth or water as needed

Preheat oven to 325 degrees Fahrenheit. Brown and crumble sausage over medium heat.  When fully cooked, remove sausage from pan and add butter, onion and celery.  If there is a lot of grease from the sausage you can reduce the amount of butter.  Cook onions and celery until onion is transparent (about 10 minutes).  Mix in the remaining ingredients, including sausage and toss lightly.  Taste and adjust seasoning as needed.  If stuffing is on the dry side, add chicken broth or water a few tablespoons at a time until it is to your liking.  You don't want it too wet as gluten free bread is prone to sogginess and easily disintegrates.  Place in greased 2 quart casserole dish and sprinkle a couple more Tablespoons of liquid over the top.  Place lid or foil over the stuffing and bake for 45 minutes.