Black Bean Salsa

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

Jell-O Cookies

Enjoy these light, flavorful cookies as a allergen-free alternative for baby showers, birthday parties, or a simple springtime treat.  A twist on the classic sugar cookie, this simple dessert can be easily adapted using any Jell-O fruit favorite. (Pictured above: Strawberry and Berry Blue)

Ingredients:

1/4 cup non-dairy butter substitute, room temperature

1/2 cup vegetable shortening

1/2 cup sugar

1 3 oz package Jell-O (any flavor)

Egg Replacer for 2 large eggs (3 tsp. Egg Replacer + 1/4 c. warm water)

1 teaspoon vanilla

2 1/2 cups Gluten Free all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon xanthan gum

Directions:

1. Preheat the oven to 400 degrees.

2. In a large bowl, cream the butter, shortening, sugar and Jell-O.

3. In a separate bowl, prepare the Egg Replacer mixture.  Dissolve completely.  Add the vanilla.  Pour into the sugar mixture.  Beat well.

4. Sift together the flour, salt, baking powder, and xanthan gum.  Add slowly to the sugar mixture while beating.  Mix just until the ingredients are thoroughly combined.

5. With a small spoon or cookie scoop, scoop out the dough and roll into a 1" ball.  Place the ball onto a nonstick cookie pan, leaving about 2" between cookies.  Once all the cookies are on the pan, take a small bowl and gently press the cookies down into a circle.  Sprinkle the top with granulated sugar.

6. Bake for 6-8 minutes.  Let cool.  Serve.

  Yield: approximately 30 cookies

Pecan Pie

In honor of National Pecan Pie Day

Yields: 2 pies

Gluten Free Pie Crust*

5 eggs, slightly beaten Dash of salt 1 box of light brown sugar 1 1/4 sticks margarine 1/2 cup milk 1 tsp. vanilla Pecans

1. Beat eggs well.  Add the rest of the ingredients, except pecans. 

2. Place mixture in pie crusts and top with pecans. 

3. Bake at 350 degrees for 35 minutes. 

*I used Gluten Free Pantry's perfect pie crust mix.