1. Add all of the chopped ingredients to a large mixing bowl and gently toss with the Lime Juice and seasonings to taste. If not serving immediately, wait to cut up the Avocado right before serving so it doesn’t brown. Cover tightly with plastic and refrigerate until ready to serve.
2. So yummy over Salmon!
   

1. Preheat oven to 350 degrees.
2. In a 9″ x 13″ (or 4 quart) baking dish dish, mix together the Chicken, the Hot Sauce and 1 1/2 Cups Shredded Cheese until thoroughly blended; Spread out evenly in the pan and set aside.
3. In a medium saucepan, heat the Ranch Dressing and the Cream Cheese over Low heat until the Cream Cheese has completely melted and the mixture is smooth. Pour this mixture evenly over the Chicken mixture in the baking dish.
4. Top with the remaining Shredded Cheese.
5. Bake uncovered for approximately 30-35 minutes, or until edges are bubbly and the top is lightly brown.
   
6. Serve with your favorite chips, pita chips, bread, etc. Enjoy 🙂
   

Making the Cupcakes:

1. Place oven rack in the middle position and preheat oven to 350 degrees.
2. Line 1-2 muffin tins with cupcake liners; set aside.
3. In a large mixing bowl, whisk together the GF Flour, Baking Soda, Baking Powder, Salt and Cinnamon until completely blended; Set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the Butter and Sugars until light and fluffy.
5. Next, with the mixer set on low, add the Vanilla Extract and the Eggs, one at a time; Continue mixing until thoroughly blended.
6. With the mixer still set on Low, alternate adding the GF Flour mixture (1/2 cup at a time) and the Apple Cider (a couple of Tablespoons at a time) to the Butter-Sugar mixture, blending until just combined after each addition.
7. Scoop the Cupcake Batter into the lined muffin tin/tins, filling each about 2/3 full.
8. Bake for approximately 17-20 minutes, or until toothpick inserted into the center comes out clean.
9. Let cool in the pan for about 5-10 minutes and then transfer to a wire cooling rack to cool completely before frosting.

Making the Frosting:

1. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the softened Cream Cheese and Butter until light and fluffy.
2. Slowly add the Vanilla Extract and Apple Cider, blending thoroughly.
3. Next, with the mixer set on low, add the Powdered Sugar, 1/2 cup at a time, beating well between each addition. I usually add between 3 1/2 to 4 cups of Powdered Sugar for the right consistency. Note: If you’re adding Ground Cinnamon into the Frosting, do so now (I usually add several pinches).
4. Spread or pipe the Frosting onto each cooled cupcake and top with a little Ground Cinnamon, if desired.
   
5. Enjoy!
   

1. Preheat oven to 350 degrees.
2. Line a 9″ x 13″ baking pan with foil and spray with non-stick cooking spray. Set aside.
3. Using a Stand Mixer or Handheld mixer, fitted with the Paddle attachment, blend the Melted Butter and Cocoa Powder until smooth.
4. Next, add the GF Flour and Granulated Sugar, mixing until blended…scraping the sides as needed.
5. Add the eggs, one at a time, until just blended.
6. Slowly mix in the Vanilla Extract, blending until just combined. The batter will be thick.
7. Evenly spread the Brownie batter into the prepared Baking Dish.
8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from oven and allow to cool for 15 minutes while preparing the Chocolate Frosting. Note: You want the Brownies to still be warm when you apply the Frosting.

Making the Chocolate Frosting:

1. Using a Stand Mixer or Handheld Mixer, fitted with the Paddle attachment, combine the Softened Butter, Milk and Cocoa until smooth and creamy.
2. Gradually add the Powdered Sugar, 1/2 Cup at a time, starting on Low each time to avoid a HUGE powdery mess 😉
3. Once all of the Powdered Sugar has been added, beat on Medium to Medium-High speed for about 2 minutes, or until light and creamy.
4. Spread evenly over the top of the Brownies and let cool completely (I know it’s hard to do!!!) before slicing. Note: I remove the entire Brownie using the foil to lift it…and then I slice them 🙂
   
5. Serve by themselves, with a glass of cold milk or your choice of Ice Cream! Enjoy!!!
   

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
10. Bake for 12-14 minutes (longer if you want crispy cookies).
11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
    

1. Thoroughly coat all sides and bottom of the loaf pan with shortening and then a dusting of GF Flour. Set aside.
2. In a small microwave-proof bowl, melt the butter-substitute and set aside.
3. Using a Stand Mixer, with the Paddle attachment and set on Low, combine the GF Flour, Sugar, Salt and Yeast until completely blended.
4. In another microwave-proof bowl (or 2-cup glass measuring cup with a pour spout), heat the Oat Milk for 45-60 seconds or until just slightly warm.
5. Pour the melted Butter-substitute into the luke-warm Oat Milk and gently stir.
6. With the mixer on Low, slowly add the Milk mixture to the GF Flour Mixture until completely combined.
7. Scrape down the sides of the bowl and the paddle attachment. Increase the speed to Medium-High and beat for 5 minutes.
8. Using a rubber spatula, scrape the bread dough into the prepared loaf pan and spread evenly. Lightly spray the top with water and cover with plastic wrap (I spray one side of my plastic wrap with non-stick cooking spray, so it can be easily removed after the dough rises).
9. Place in a warm, draft-free spot to rise for about 1 – 1 1/2 hour (or more, depending on the current temperature) or until dough has risen slightly above the top of the pan.
10. Once the dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof dish (I use a glass loaf pan) with about 1 Cup of water on the lower rack set off to one side, so as not to block the heat.
11. Preheat oven to 425 degrees.
12. Remove plastic covering from the bread loaf, sprinkle the top with the GF Whole Oats and bake for 35-40 minutes. Bread is done when it starts to pull away from the sides of the loaf pan and it makes a hollow thud sound when you gently thump it. Note: If the bread starts to get too dark on the top, cover loosely with foil (I start checking at the 15 minute mark).
13. Remove from oven and let cool in pan for about 10 minutes. Then, remove bread from the pan and continue cooling on a wire rack.
14. Enjoy with a buttery spread and honey or fresh jam/preserves…or slice to use for your favorite sandwiches 🙂

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle all sides and bottom of each pan with about 1 Tbsp Granulated Sugar. Set aside.

The Flour Mixture:

1. In a large bowl, combine the GF Flour, 1 Cup Granulated Sugar, Light Brown Sugar, Baking Powder, Spices and Lemon Zest. Mix thoroughly and form a well in the center. Set aside.

The Zucchini Mixture:

1. Using a food processor or handheld grater, shred the Zucchini and place on paper towels in a large bowl to absorb the water.
2. In another large bowl, mix the milk, oil, vanilla and eggs until well combined. Add the shredded zucchini and mix well.

Making the Batter:

1. Add the Zucchini Mixture to the center of the Flour Mixture.
2. Mix well using a fork to start with to help break up the Zucchini. Then switch to a large spoon to ensure that you get all of the ingredients off of the bottom. (Note: if you’re adding nuts, do so at this step).

Baking the Bread:

1. Divide the batter between the two prepared loaf pans. If desired, you may sprinkle the tops with additional granulated sugar.
2. Bake on the center rack for 50-60 minutes or until toothpick comes out clean.
3. Cool in their pans for about 10 minutes.
4. Transfer loaves to wire cooling rack and let cool completely before slicing.
5. Enjoy!
   

Directions for Making the Powdered Sugar Coating:

1. In a large resealable plastic bag, combine the 1 Cup Powdered Sugar with the Kool-Aid Powdered Lemonade; set aside.

Directions for Making the Cookies:

1. Preheat oven to 350 degrees.
2. Line 1-2 cookie sheets with parchment paper; set aside.
3. In a medium bowl, mix the GF Flour Mix, Baking Powder and Salt; set aside.
4. Using a Stand Mixer, combine the Butter and Sugars until smooth and creamy.
5. Next, add the Egg, Vanilla, Lemon Zest and Lemon Juice to the Butter-Sugar mixture, blending well.
6. Add the Flour Mixture, 1/2 cup at a time, to the dough, mixing on the Low setting until just combined.
7. Using a small cookie scoop (or spoon and rolling the dough into balls), scoop out the cookie dough onto the prepared cookie sheets, placing them 2″ apart. Using the palm of your hand or the bottom of a glass, slightly flatten each cookie to form disks.
8. Bake for 12-15 minutes, depending on your oven. I bake mine for 14-15 minutes, because I prefer these cookies to be slightly crunchy, like the original Sunshine recipe.
9. Let the cookies cool on the sheets for about 5 minutes.
10. Carefully toss 3-4 cookies at a time in the powdered sugar mixture, coating each cookie well.
11. Place the powdered cookies on a cooling rack to continue cooling.
12. Enjoy!
    

Making the Cookie Crumble:

1. In a food processor, pulse the melted Butter and Sandwich Cookies until finely crushed. Then spoon desired amount into the bottom of your serving dishes/cups (reserving some for garnish). Note: I spoon about 2 Tbsp into the bottom of each glass.

Making the Pudding:

1. In a medium saucepan, whisk together the Sugar, Cornstarch and Salt until well-blended.
2. Add the Milk and Egg Yolks to the Sugar mixture and whisk well.
3. Heat this mixture over medium heat for about 8-10 minutes, stirring constantly so mixture doesn’t burn or clump. Immediately remove from the heat once it starts to thicken (like pudding ;))
4. Add the Butter and Vanilla to the pudding mixture, stirring until butter is completely melted and blended.
5. Pour the mixture into desired serving bowls/cups. Refrigerate for at least 2 hours.

Making the Whipped Cream:

1. Just before serving the pudding, make the Whipped Cream by combining the Heavy Whipping Cream, Powdered Sugar (1 Tablespoon at a time) and Vanilla Extract using a Stand or Handheld Mixer. Beat on medium-high until stiff peaks form (about 4-5 minutes)
2. Spoon desired amount on top of each pudding and add a few Cookie Crumbles for garnish. Yum!
   

1. Gather the ingredients.
2. In a blender or food processor, combine all the ingredients and blend until smooth and creamy.
3. Serve with a dollop of Cool Whip and a wedge of Lime for garnish 🙂