Cracker Jack

Want to enjoy some Peanuts and Cracker Jack on one of these nights when the baseball game is on and have the munchies? You can have some homemade Cracker Jack and it's not too hard to throw together for a party or just for a snack for the evening!

Cracker Jack

Ingredients:
4 Quarts Popped popcorn
1 Cup Spanish peanuts
4 Tablespoons Butter
1 Cup Brown sugar
1/2 Cup light Corn syrup
2 Tablespoons Molasses
1/4 Teaspoon Salt

Directions:

1. Preheat oven to 250 degrees.

2. Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.

3. Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil.

4. Using a cooking thermometer, bring the mixture to the hard−ball stage (260−275 degrees). This will take about 20 to 25 minutes.

5. Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes.

6. Mix well every five minutes, so that all of the popcorn is coated.

7. Cool and store in a covered container to preserve freshness.

Honey Lime Dressing

For anyone who has gone to Chili's Restaurant and enjoyed their honey lime dressing, here's the recipe that you can make right at home. It's got all gluten-free ingredients, so you can enjoy it anytime you want!

Honey Lime Dressing

Ingredients:
1/4 Cup Grey Poupon Dijon mustard
1/4 Cup honey
1−1/2 Teaspoon sugar
1 Teaspoon sesame oil
1−1/2 Teaspoon apple cider vinegar
1−1/2 Teaspoon lime juice

Directions:
Blend all ingredients in a small bowl with an electric mixer. Cover and chill.

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

1/2 cup Vegetable oil
1/4 cup Chicken base (can use Herb Ox chicken bouillon granules - 1/4 tsp. in 1/4 cup water)
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cubes
3 lb. cooked, cubed chicken

Directions:

1. In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.

2.In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.

3. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.

4. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16−20 servings.

Corn Tortillas

Shauna from Gluten-free Girl has a great and easy recipe for making corn tortillas from scratch.

http://glutenfreegirl.blogspot.com/2005/08/making-corn-tortillas-by-hand.html

(Masa Harina is a gluten-free item)

Chili Powder

For those who are unsure of what is in commercial chili powder or can't find one in your grocery store that you like, you can make your own:

Chili Powder

3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Mix well. Place in an airtight container. Adjust red pepper to taste for a hot or mild blend. This makes 2/3 cup.

Dill Potato Wedges

Dill Potato Wedges

Ingredients:
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed

Directions:

1. Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.

2. Add potatoes and the rest of the seasonings. Pan−fry the potatoes until they are lightly brown.

Broccoli Cheese Soup

Broccoli−Cheese Soup

Ingredients:
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta (this IS gluten-free)
1/2 teaspoon pepper

Directions:

1. Steam or boil broccoli until tender.

2. Place half−and−half and 2 cups water in top of double boiler.

3. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

4. Mix cornstarch and water in small bowl.

5. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.