White Chocolate Cranberry Bread

The pairing of tangy cranberries with sweet white chocolate in this moist bread is a delicious way to get into the holiday spirit! Since this recipe makes two loaves, it is perfect for gift-giving (while still keeping some for yourself to enjoy!). Bake in mini loaf pans to give as gifts for teachers, coaches, neighbors, or anyone else on your Christmas list!

White Chocolate Cranberry Bread
Yield: 2 loaves

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs
1 1/3 cups sugar
1 cup sour cream
1/3 cup vegetable oil
1 1/2 tsp vanilla
1 1/2 cups coarsely chopped cranberries, coated with 2 Tbsp flour
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F. Grease and flour two loaf pans. (I use original Crisco shortening in the blue canister.)
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, beat eggs. Add sugar and sour cream; mix well. Add oil and vanilla; mix until combined. Slowly stir in flour mixture. Fold in chopped cranberries (previously coated with 2 Tbsp flour) and white chocolate chips.
4. Divide batter evenly between prepared loaf pans. Smooth surface of the batter. Bake in preheated oven for 40-45 minutes, or until tester inserted in center comes out clean.
5. Cool 10 minutes before removing bread from pans. Cool completely on wire rack.

Recipe adapted from Manila Spoon.

No Bake Energy Bites

The nutritious ingredients packed into these bite-sized snacks are a healthy balance of protein, fat, and fiber to fuel your body. They're perfect to grab for a quick breakfast on-the-go, a pick-me-up during the afternoon slump, or a treat late at night when you need to satisfy your sweet tooth. They're like a potato chip... I bet you can't eat just one!

No Bake Energy Bites
Yield: 20-25 balls

Ingredients
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
2/3 cup shredded coconut
1/2 cup finely ground flaxseed
1/2 cup mini semisweet chocolate chips
2 Tbsp sunflower kernels
1/2 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla

Directions
1. Mix all ingredients together. (Be patient! It may take a minute to get everything completely incorporated.)
2. Set mixture in refrigerator for about half an hour.
3. Roll into small balls, about 1 inch in diameter. (I used a small cookie dough scoop.)
4. Store in air tight container in refrigerator.

Recipe adapted from Gimme Some Oven.

Chili Con Carne

Cooler weather outside means it's time to warm up with some hot chili inside!

Chili Con Carne
Crock Pot Recipe

Ingredients
2 lbs ground beef
2 garlic cloves, minced
2 medium onions, chopped
1 green bell pepper, chopped
1 cup water
3 beef bouillon cubes (I use Herb Ox brand)
1 tsp salt
2 Tbsp chili powder
1 tsp ground cumin
2 tsp dried oregano
1/8 tsp cayenne pepper
1 (6 oz) can tomato paste
2 (16 oz) cans diced tomatoes with liquid
1 (15.5 oz) can kidney beans, undrained

Directions
1. Brown ground beef in large skillet. Stir frequently to break up clumps. When no longer pink, spoon meat into slow cooker and reserve drippings.
2. In skillet drippings, sauté garlic, onions, and green peppers over low heat until onions are tender. Spoon veggies into slow cooker.
3. Add rest of ingredients to slow cooker. Stir together until well mixed.
4. Cover. Cook on low 2+ hours.
5. Stir well to combine before serving.

Serving Suggestion:
* Top individual servings with shredded cheese, sour cream, guacamole, sliced green onions, sliced black olives, etc.
* Scoop with tortilla chips.

Recipe adapted from "Chili Con Carne Supreme" found on page 53 of Fix-It and Forget-It Christmas Cookbook: 600 Slow Cooker Holiday Recipes by Phyllis Pellman Good.

Eggroll in a Bowl

Egg roll wrappers are typically made with wheat, so if you're craving delicious Chinese takeout, try this low carb substitute to satisfy your taste buds!

Eggroll in a Bowl

Ingredients
1 lb ground sausage
16 oz bagged coleslaw mix
5 cloves garlic, minced
1/2 cup gluten free soy sauce*
1 tsp ginger
sliced green onion, for garnish

Directions
1. Brown sausage in large, deep skillet over medium heat.
2. Combine garlic, soy sauce, and ginger in a bowl; set aside.
3. Once sausage is cooked through, add coleslaw mix and stir to combine.
4. Pour soy sauce mixture into skillet and stir for about 5 minutes, or until cabbage is wilted but still a bit crunchy.
5. Top individual servings with sliced green onion.

*WARNING! Did you know that most soy sauce is not gluten free? Every brand is different, so be sure to check the label!

Recipe from Mostly Homemade Mom.

Caramel Brownies

This recipe originally called for a box of chocolate cake mix. I tried using a gluten free version of boxed cake mix and the result was a disaster! Rarely do I have to throw food away and start over, but that time I did. Since I had already melted the caramels in the microwave, I quickly scoured the internet looking for the perfect made-from-scratch cake mix substitute. I tweaked a few of the ingredients and these brownies turned out to be the best I had ever made!

Caramel Brownies
Yield: 9x13 pan

Ingredients
Brownie layer (top & bottom):
 3/4 cup butter, melted
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 1/2 cups sugar
 1/2 cup cocoa powder
 1 Tbsp baking powder
 1/3 cup plus 1/4 cup evaporated milk

Caramel layer:
 11-oz package caramel bits plus 1/2 cup from another 11-oz package
 1/3 cup evaporated milk
 2 cups semisweet chocolate chips, divided

Directions
1. Preheat oven to 350°F.
2. Make brownie layer: Stir together butter, flour, sugar, cocoa powder, baking powder, and evaporated milk. Press half of batter into greased 9x13 pan. Bake for 10 minutes.
3. Make caramel layer: Melt caramels and remaining evaporated milk until smooth.
4. After 10 minutes, remove pan from oven. Sprinkle 1 cup chocolate chips over brownie layer and pour melted caramel over chocolate chips. Layer remainder of batter over caramel. Sprinkle with remaining 1 cup chocolate chips.
5. Return pan to oven and bake an additional 20-25 minutes.
6. Cool completely before cutting into bars.

Spinach & Artichoke Dip

This dip is sure to be a crowd pleaser at your next tailgate or sports watching event! The crock pot does all the work in this appetizer recipe and frees up your oven for other cooking when you have a group of guests over.

Spinach & Artichoke Dip
Crock Pot Recipe

Ingredients
10 oz package frozen spinach, thawed and drained
33.5 oz jar artichoke hearts, drained and chopped (from Sam's Club)
8 oz can water chestnuts, chopped
1 cup mayonnaise
8 oz package cream cheese
2 cups shredded Mexican four cheese blend
3 garlic cloves, minced
1/4 cup Kraft Parmesan cheese (aka shaky cheese)

Directions
1. Place all ingredients in slow cooker and mix thoroughly.
2. Cover and cook on High for 1 hour.
3. Mix again. Reduce heat to Low for 1-2 more hours.
4. Serve with dippers, such as baby carrots, celery sticks, sliced peppers, tortilla chips, crackers, etc.