Brazilian Cheese Rolls (Savoring the Seasons with Our Best Bites)

Ingredients:

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour
1/2 teaspoon kosher salt
1/4 cup grated medium or sharp cheddar cheese
1/4 cup grated Parmesan cheese
Extra cheese to sprinkle on top and any herbs or flavorings you'd like to add.

Directions:

1. Preheat oven to 400 degrees. F Lightly spray mini muffin pan with non-stick cooking spray set aside.
2. Place egg, milk, oil tapioca flour, and salt in a blender, and process until smooth. Add cheeses and pulse 2 times.
3. Immediately  pour batter into a mini muffin pan, filling each well about 3/4 full. We recommend sprinkling a bit of Parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake 15-20 minutes until puffed and golden. Remove from oven and cool a few minutes before removing rolls from pan. Serve warm. These don't reheat well so eat them immediately after baking them.

Gluten Free Brownies

Ingredients:

1 1/3 cup oat flour (Grind 1 1/2 -2 cups oatmeal to a fine powder to get your 1 1/3)
3/4 teaspoon baking soda
3/4 cup unsalted butter
1 1/2 cups sugar
1 cup cocoa powder
1 teaspoon salt
1 tablespoon vanilla extract
3 large eggs
1 1/4 cups chopped nuts (optional)

Directions:

Preheat the oven to 350 F, and lightly grease an 8x8" pan.
Combine oat flour with baking soda. Set aside.
In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.
Remove from heat and add the cocoa and salt. Stir to combine.
Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
Add dry ingredients to the wet ingredients, mixing until just combined. Stir in nuts.
Spread the mixture into the prepared pan and cook for 30-35 minutes - the top should have a thin crust, but the center will still be quite moist.
Let cool 20 minutes before cutting and serving.

Oat Flour Craisin/Raisin Cookies

Ingredients:

1/2 c. butter
1/4 c. brown sugar
1/2 c. sugar
1 egg
2 tsp. vanilla
2 3/4 c. oat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
about 3/4 c. - 1 c. craisins and raisins combined

Directions:

1. Preheat oven to 350°.

2. Cream butter and sugars with an electric mixer in large bowl until smooth. Add egg and vanilla; beat until smooth.

3. Combine oat flour, baking soda, salt and cinnamon in separate bowl; add to butter mixture, and mix well with electric mixer or spoon. Fold in craisins and raisins with spatula or wooden spoon.

4. Drop dough in 1 tsp.-size balls 2 inches apart on ungreased baking sheet. Bake until the bottom edges are golden brown.

Banana Blueberry Oatmeal Muffins

Ingredients:

3 large ripe bananas
1/2 cup sugar
1 egg slightly beaten
1/3 cup melted butter or oil
1 cup blueberries
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup flour
3/4 cup oatmeal

Directions:

Mash bananas in large bowl. Add sugar, egg, and oil. Combine dry ingredients. Stir into banana mix. Fold in blueberries. Put in well greased muffin tins. Bake at 375° for 20 minutes. Enjoy!

Mema's Chocolate Sauce (Kristi Ohlwiler)

Ingredients:

2 c. sugar
1 can evaporated milk
2 1/2 T. baking cocoa (Add more if you want a stronger chocolate taste)
2 1/2 T. flour
1/8 tsp. salt
2 T. real butter
1 tsp. vanilla

Directions:

Mix dry ingredients. Add evaporated milk to saucepan and then add dry ingredients. Stir well. Add butter and bring entire mixture to boil on medium heat. Stir constantly. Boil for 5 minutes. Remove from heat and add vanilla. Yum!

Chili (Betty Crocker's Cooking Basics)

Ingredients:

1 large onion
2 cloves garlic
1 pound ground beef
1 tablespoon chili powder
2 tablespoons fresh chopped or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon  salt
1/2 teaspoon red pepper sauce
1 can (16 ounces) whole tomatoes, undrained
1 can (15 to 16 ounces) red kidney beans, undrained

Directions:

1. Peel and chop the onion. Peel and crush the garlic
2. Cook the beef, onion and garlic in the saucepan over medium heat 8 to 10 minutes stirring occasionally until beef is brown; drain.
3. Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid breaking up the tomatoes with a spoon or fork.
4. Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour stirring occasionally.
5. Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

South-of-the-Border Wraps (Betty Crocker's Cooking Basics)

Ingredients:

1 can (8 ounces) kidney beans
1 can (8 ounces) whole kernel corn
1 small bell pepper
1/2 cup chunky-style salsa
1 tablespoon chopped fresh cilantro or parsley
4 flour tortillas (8 to 10 inches in diameter)
1/2 cup shredded Cheddar cheese (2 ounces)
1 can chunk chicken breast (I added this into the recipe)

Directions:

Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
Mix the beans, corn, bell pepper, salsa and cilantro.
Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
Fold opposite sides of each tortilla up toward the center about 1 inch over the filling-the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.