Molly’s DELICIOUS Gluten Free Granola


  • 2 TBSP Canola Oil (preferably use coconut oil)
  • ½ Cup Sunflower Seeds
  • ½ Cup Honey
  • 1 TBSP Vanilla
  • 2 Cups Gluten Free Oats or 3 Grain Hot Cereal (can use regular oats as well).
  • ½ Cup Slivered Almonds
  • ½ Cup Raisins
  • 1 TBSP Cinnamon


  1. Stir liquids together until well coated.
  2. Grease baking sheet
  3. Bake at 350 degrees for 20 mins, stirring occasionally
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Coconut Brown Butter Cookies

Note from TagsKitchen: these cookies are delicious!!! A total must make!!
From Smitte Kitchen, Adapted from The City Bakery, via The Martha Stewart Show

Let me just get the obvious out of the way: these cookies contain a spectacular amount of butter. They also contain a spectacular amount of coconut. In fact, when you really look at it, there’s amazingly little flour or eggs for the amount of butter and coconut, and these four things are what make this cookie different from any other. They’re like a standard drop cookie (think: chocolate chip or oatmeal raisin) merged with a buttery, lacy florentine and they manage to have both the florentine’s golden crisp and crackle and the drop cookie’s faint chew. The browned butter, sea salt and vanilla extract are just the icing on the cake, but if you want to make them the original way, simply soften the butter, skip the water (necessary to make up for lost butter volume when it’s browned), vanilla and reduce the salt to a pinch.

Note: I halved the original recipe, which called for a full pound of butter and 8 cups of coconut; I just couldn’t.

Yield: 1 dozen (if you make the massive bakery size), about 2 dozen of a medium size (about 2T dough each; photos 6-8 here) or 4 dozen of a small size (1T each; top photo).

• 1 cup (2 sticks or 225 grams) unsalted butter

• 2 tablespoons water

• 1/2 cup plus 2 tablespoons (125 grams) granulated sugar

• 3/4 cup (145 grams) packed light-brown sugar

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1 1/4 cup plus 3 tablespoons (175 grams) all-purpose flour

• 1 teaspoon baking soda

• Slightly heaped 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt

• 4 cups (240 grams) dried, unsweetened coconut chips (I used these)

In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Adding 2 tablespoons water should bring the butter amount back up to 1 cup. Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid.

Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.

Scrape chilled browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well. 

Scoop dough into 1, 2 or more (Rubin recommends a 2-inch wide scoop for bakery-sized cookies) balls and arrange a few with a lot of room for spreading on first baking sheet; use the back of a spoon or your fingers to flatten the dough slightly. Bake first tray of cookies; 1 tablespoon scoops will take 10 to 11 minutes; 2 tablespoon scoops, 12 to 14 minutes, the 2-inch scoop used at the bakery, 14 to 16 minutes; take the cookies out when they’re deeply golden all over. 

If cookies have not spread as much as you see above, stir 2 teaspoons more water into cookie dough, mixing thoroughly, before baking off another tray. (See note below for full explanation.) This should do the trick, but if it does not, repeat the same with your next batch. Once you’ve confirmed that you have the water level correct, bake remaining cookies.

Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack. Cookies keep for up to one week at room temperature. Extra dough can be stored in the fridge for several days or in the freezer for a month or more.

About the water: Browned butter is one of my favorite things to eat in cookies like things and least favorite things to write cookie recipes for, because when you brown the butter, water volume is lost, but not all types of butter contain the same amount of water. I find that for most standard American grocery store butters (I was using Trader Joe’s store brand here, but the equivalent would be any non-European style butter), 1 tablespoon of water per stick (1/2 cup) of butter is a sufficient replacement. 

However, should you find that your first batch of cookies is too thick, a little extra water is all you’ll need to get the texture right. It sounds scary, but I promise is as simple as can be. Holler at me in the comments if this doesn’t work for you and please note the kind of butter and how much water you used.

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Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad

Recipe courtesy of Marcela Valladolid
Show: The Food Network’s The Kitchen

Episode: Cookbook Club

Total Time: 1 hr 10 min

Prep: 40 min

Inactive: 5 min

Cook: 25 min

Yield: 4 servings

Level: Easy


• 1 cup dried quinoa

• Kosher salt and freshly ground black pepper

• 1/2 cup plus 3 tablespoons extra-virgin olive oil

• 1 teaspoon ground chipotle powder

• 1 teaspoon chopped fresh oregano

• 2 small garlic cloves, grated on a rasp, separated

• 4 skinless, boneless chicken breast halves

• 1/4 cup freshly squeezed lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot (from about 1/2 small)

• 2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)

• 12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife

• 1/2 cup toasted almonds, chopped (about 2 ounces)

• 1 cup crumbled Cotija cheese (about 4 ounces)



Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat.

Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.

Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing.

In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.

In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.

Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.

This recipe is compliments of:

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Cherry-Pineapple Ice Cream

From: Hal Taggart

This is my grandpas delicious ice cream recipe. Yummy!!

• 1 3oz Package of Cherry Jell-O

• 1 Cup Boiling Water

• 2 Cups Sugar

• Juice from 2 lemons

• #2 Can of Crushed Pineapple (#2 can is 20oz), drained

• 1 bottle maraschino cherries – diced

• A few drops of red food coloring (if desired)

• 1 Quart Heavy Cream

• Whole Milk



1. Dissolve Jell-O in boiling water

2. Add Sugar, and stir until dissolved

3. Set out to cool (quite cool)

4. In Ice cream Mixing bowl, Mix Lemon Juice, Crushed Pineapple, Cherries, and Cream

5. Add Jell-O mixture to bowl, and stir until combined.

6. Add enough milk to fill mixing bowl (within 2” from the top of the fill line)

7. Mix as directed for your ice cream machine

Rebecca’s Notes: I just realized when typing this recipe up that I put 6oz of Jell-O mix in my recipe. I also don’t think you need to add red food coloring. The juice from the cherries makes it pink enough for me.

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Hal’s Favorite Sourdoughs

  • 1 Sourdough Starter
  • 1 Cup Warm Water
  • 2 Cups Flour
  • 1 Tsp. Baking Soda
  • 1 Tsp. Salt
  • 1 TBSP. Sugar
  • 1 or 2 Eggs
  • 1 TBSP Melted butter

Get a starter from Aunt Lila or Aunt Skippy, etc. Remove the sourdough starter from the refrigerator and add 2 cups of warm water and 2 cups of flour and stir until the mixture is well blended.  Cover and put the bowl in a warm area overnight. The bubblier the mixture the lighter the hotcakes will be.  Remove the starter and place in a bottle with a tight lid and put it in the refrigerator. To the mixture, add 1 Tsp. of Soda, 1 Tsp. of Salt, 1 TBSP of Sugar, and 1 or 2 Eggs. Stir these ingredients into the mixture and add 1 TBSP of melted Butter.

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Herbed Pork Tenderloins with Apple Chutney

Herbed Pork Tenderloins with Apple Chutney

Makes 6 to 8 servings.

Preheat the oven to 230 C (450 F).

  • 2 pork tenderloins (2½ to 3 pounds total)
  • 15 mL (1 TBSP) minced fresh rosemary leaves
  • 15 mL (1 TBSP) chopped fresh thyme leaves
  • 15 mL (1 TBSP) kosher salt
  • 5 mL (1Tsp) freshly ground black pepper
  • 30 mL (2 TBSP) good olive oil
  • 10 to 12 slices prosciutto
  • Apple Chutney (recipe follows)

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, salt and pepper in a small bowl. Rub the tenderloins all over with olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tender- loins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.

Roast for 20 to 25 minutes, until an instant-read  thermometer  inserted in the middle of the end of the tenderloin reads 60 C (140 F) for medium rare and 63 C (145 F) for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.

Make it ahead: Assemble the pork completely, wrap tightly and refrigerate for up to 24 hours. Roast before serving.

Apple Chutney

Of course, you can serve Herbed Pork Tenderloins with store-bought chutney, but homemade apple chutney with fresh ginger and raisins is easy to make and delicious!

Makes 5 cups

  • 1 cup chopped yellow onion
  • 2 TBSP) minced or grated fresh ginger (see note)
  • 1 cup) freshly squeezed orange juice (4 oranges)
  • ¾ cup) apple cider vinegar
  • 1 cup) light brown sugar, lightly packed
  • 1 Tsp) whole mustard seeds
  • ¼Tsp crushed red pepper flakes
  • 1½ Tsp kosher salt
  • 6 tart apples, peeled, cored and in ½-inch dice
  • ¾ cup raisins

Note: To mince ginger, I peel it, dice it and process it in a mini food processor.

Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes and salt in a medium-size saucepan. Add the apples to the mixture as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature or cold.

Make it ahead: Store covered in the refrigerator for up to 2 weeks.

Recipes reprinted from Make it Ahead. Copyright © 2014 by Ina Garten.Published by Clarkson Potter/ Publishers, a division of Penguin Random House, LLC.

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Gorgonzola “Gravy”

Makes 4 servings

  • ¼ Cup Dry White Wine or Apple Juice
  • ¼ Cup Whipping Cream
  • 8 Ounces Creamy Gorgonzola or blue cheese, cut up
  • Freshly ground black pepper

Add wine and cream to skillet. Bring to boil and reduce heat. Boil gently, uncovered, until thickened. Add the 8 ounces Gorgonzola; whisk until cheese is almost melted. Remove from heat. Sprinkle with pepper; serve with additional cheese.

Excellent on pork, potatoes, chocolate cake, and everything else you make. Seriously – it’s delicious.

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Char’s Delicious Baked Beans

My grandma has a delicious 4 Bean Hot Dish that I LOVE.  Well, yesterday I was at a work pot-luck and tried this delicious Baked Beans recipe that I needed to share:

Gdula Beans


  • 2 can (28 oz) baked beans
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) baby lima beans, drained
  • 1 can (15 oz) butter beans, drained
  • 1 cup ketchup
  • ¼ cup brown sugar, packed tightly
  • 1 large onion, chopped
  • 2 teaspoons of liquid smoke
  • 1 pound browned ground beef
  • 1 pound chopped and fried bacon
  • ¼ to ½ teaspoon cayenne pepper


Fry chopped bacon.  Remove from bacon grease in pan and set aside. Brown onion and ground beef in the bacon grease. Drain when finished. Mix bacon, onion and beef mixture, and the rest of the ingredients in crock pot. Set crock pot on low and cook over night.

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Camarones a la Diabla

So there is this taco bus that has moved to a town about 20 miles away from my house…. and it’s amazing.  Seriously, the best Mexican food around.  Last weekend I decided that I wanted to recreate the experience of one of my favorite dishes at home, so I looked at the menu description, and found a few recipes that looked sort of like what the menu said.  Well, I can say SUCCESS!  It was amazing.   A little different than the bus, but still very delicious.  This is very easy to make with any other meat if you don’t have shrimp handy.


  • 4 to 6 roma tomatoes
  • 6 Dried chiles de arbol (in the Mexican section of your grocery store)
  • 2 Dried guajillo chilies (in the Mexican section of your grocery store)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ Medium onion, thinly sliced
  • ½ Medium Green Pepper, thinly slices
  • 1 clove garlic, minced
  • 1 lb. shrimp, deveined


Bring the tomatoes, arbol chilies, and the guajillo chilies to a boil in a medium saucepan with 2 cups of water.  Remove from heat and let cool slightly.  Remove stems from both chilies, and the seeds from the guajillo chile.  Puree the chilies and the tomatoes, along with the water they were cooked in, in a blender until smooth; season with salt and set aside.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced onion and sauté for about 1 minute, then add the green peppers and minced garlic and sauté for an additional 5 minutes or so.  Add the shrimp and sauté until fully cooked.  Reduce heat to low and pour the A La Diabla sauce over the shrimp and let simmer for 5 to 10 minutes until the sauce reduces.  Serve with tortillas, tostones, etc.

Becca’s Notes:  I added the green pepper to the recipe, as the recipe I was trying to recreate had them, as well as mushrooms in them.  I also didn’t have the whole pound of shrimp, so I ended up using chicken.  I cooked the chicken almost all the way through before I cooked the onion mixture.  I then took the chicken out and cooked the onion mixture in the drippings, and followed the recipe as it was written.  The restaurant I was trying to copy also used mushrooms in their recipe.  I didn’t have any on hand, so I didn’t use them.

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Persimmon Cookies


  • 2 ripe persimmons, pureed (approximately one cup)
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper or foil.
  2. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
  3. Cream the butter or margarine with the sugar.
  4. Beat in the egg and persimmons
  5. Add the flour mixture and mix until combined, stir in the
    chopped nuts.
  6. Drop by tablespoonfuls, 2 inches apart, onto the prepared
    baking sheet.
  7. Try to flatten the dough and shape it to make it round and flat.
  8. Bake at 375 degrees F for  about 10 minutes.

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