So all this warm spring-like weather we are having has me craving something light. I almost always have some kind of dip ready to go, mainly because I’m not a “big eater” but also because my family is in and out at different hours.

This is one of our favorites! The recipe makes a large amount but it never goes to waste at my house. I serve it with Crunchmaster Gluten free crakers or Tortilla Chips.

Enjoy!

Confetti Dip

2 - 8 ounce packages Cream Cheese
16 ounce container Sour Cream
1 small red onion, diced
1 red or yellow bell pepper, diced
1/4 cup diced jalapenos (I use prediced in the jar)
1 clove garlic, minced
2 tablespoons Cumin
salt and pepper to taste
1 - 10 ounce box Chopped Spinach, thawed
1 - 15 ounce can Diced Tomatoes, drained
2 small cans of sliced black olives
1 cup grated Carrot

Blend the cream cheese and sour cream until smooth. Add onion, garlic, peppers, carrot, spinach and olives mixing well. Stir in tomatoes and pour into a large baking dish.

Bake at 375 degrees until bubbly in the middle and browning around the edges.

Serve hot with your choice of chips or crackers.

This is one of my favorite sweet treats!

Orange Brownies

2 sticks butter or vegan margarine
2 cups white sugar
4 eggs or 12 Tblsp water mixed with 4 Tblsp Flax seed meal
1 tsp orange extract
1 ounce Gran Marnier or Triple Sec
Zest of 1 orange
3/4 tsp Xanthum Gum
1 1/2 cups GF All purpose flour
1 tsp salt
1 regular bag of dark chocolate chips

Cream butter, sugar and zest until fluffy. Add eggs and remaining liquids stirring to combine. Combine all dry ingredients in a seperate bowl and slowly combine with wet ingredients, blending well.
Pour into a greased 13 x 9 pan. Evenly distribute chocolate chips over the top.

Bake at 350 degrees for 30-45 minutes or until brownies begin to brown around the edges. They will be very chewy in the middle.

Enjoy!

Chocolate Chip cookies....YUMMY!!!!!

Let’s face it, Gluten Free cookies in a package just don’t taste as good. I’m not saying they are bad, but just not the same as the ones we can’t eat. These are fantastic! My family that can eat anything LOVES them! Enjoy!

2 sticks butter or vegan margarine
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs or 2 Tablespoon Flax seed meal combined with 6 Tablespoons water
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthum gum
2 cups GF all purpose flour
1/2 cup GF quick cooking oatmeal
2 cups semi sweet Chocolate Chips
1 cup chopped pecans

Cream butter and sugar until fluffy, stir in eggs & vanilla mixing well. Then slowly stir in the dry ingredients until blended. Stir in chips and nuts. Refridgerate batter for 2-3 hours, the cookies won’t spread out as much.

Drop by teaspoon unto ungreased baking sheets. I use a small ice cream scoop…all the cookies are the same size and bake at the same rate.

Bake @375 degrees for 15 minutes.