Taste of Home Gluten Free Almond Cookies

8 oz almond paste
1/2 cup Sugar
2 egg whites at room temp
1/8 tsp salt

Beat almond paste and sugar until crumbly.  Add egg whites and salt, beat until smooth.  Drop by tablespoon 1 inch apart onto baking sheets.  Bake at 350 degrees for 15-18 minutes.  Cool for 1 minute on baking sheet, then place on wire racks.

Stan's Lingonberry Punch

We discovered this refreshing tart punch at Stan's annual Julbord. 

2 bottles Club Soda (33 oz)
64 oz Cranberry Juice (100% juice, no sugar added)
16 oz bottle of Lingonberry syrup (sold at Ikea)
1/2 cup fresh lime juice

Mix together and enjoy!

Hamburger Soup

A tasty hamburger soup with simple ingredients.

1 lb ground beef
1 chopped onion
1 tsp garlic
1 cup diced celery
1 cup sliced carrots
1 envelope dry onion soup mix
1/4 tsp salt
1/4 tsp pepper
1 14 oz can diced tomatoes (with Italian seasoning)
1 can tomato paste
1 envelope dry Italian dressing mix
1 T light soy sauce or Bragg liquid aminos
1 14 oz can beef broth
1 14 oz can chicken broth
1 1/2 cups water
(40 oz of liquid total)
1 lb cooked orzo (or other small pasta)
Grated parmesan cheese to garnish each bowl.

In a large stock pot, brown beef with onion and garlic, drain, then add celery, carrots, soup mix, salt and pepper, and cook until veggies are tender.  Add remaining ingredients (except pasta and cheese).  Cook on stove top for about 30 minutes.  Wait until last few minutes and add the cooked pasta.  Adding pasta earlier will soak up much of the liquid.  If you want to cook the pasta with the soup, just add more broth or water as needed.

To make in the slow cooker, brown beef, onions and garlic, drain.  Add to slow cooker and add all other ingredients, except pasta and cheese.  Cook on low for 8 hours.  Again, do not add pasta until the end.

Thanksgiving Green Beans

Saute in the electric frying pan - our new favorite way of making green beans for a large group!  Quick and easy and you don't need to take up any space on the stove top or in the oven. 

3/4 to 1 pound of fresh green beans washed and trimmed
1 1/2 T olive oil
1/2 tsp onion salt
1/2 tsp garlic salt
1/2 tsp garlic powder
salt and pepper to taste

Heat olive oil in frying pan.  Add spices, stir, add beans, stir.  Cook and stir for 5 to 10 minutes until done.  Cover the frying pan and trap the steam to cook a little faster. 

Slow Cooker Pork Carnitas

3.5 lbs pork butt cut into chunks

2 tsp salt

1 tsp pepper

1 Tbsp oregano

1 Tbsp cumin

8 cloves garlic (chopped)

1 onion (cut into chunks)

3 bay leaves

Juice from 1 lime

Juice from 1 orange plus orange rinds

Add all ingredients to slow cooker.  Cook on low for 8 hours.  Remove meat and shred.  Place shredded meat on a foiled lined rimmed baking sheet.  Baste with cooking juices.  Broil for 5 minutes.

Matzo Crack

 4 - 5 lightly salted matzos
1 cup butter
1 cup plus 2 T brown sugar
1 tsp vanilla
1 bag dark (or milk) chocolate chips
1/2 cup chopped toasted pecans (optional) 

Preheat oven to 350 degrees.

Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper or Silpat.

Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.

Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!) Immediately pour toffee over matzos and, using a spatula, spread into an even layer.

Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.

Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares or just break apart with your fingers.

Store in an airtight container in the fridge and serve cold.

Puppy Chow

9 cups cereal (Chex or generic version)
1/4 cup butter
1/2 cup creamy peanut butter
1 cup chocolate chips
1/2 tsp vanilla
2 cups powdered sugar

Add cereal to large mixing bowl.

Melt butter, peanut butter, and chocolate chips on stove top or in microwave.

Remove from heat and stir in vanilla.

Pour over cereal and mix to coat evenly.

Pour chocolate covered cereal into large zip-topped plastic bag, add powdered sugar and shake well to coat.