1. Preheat oven to 350 degrees. Place oven rack in the center position.
2. In a large bowl, combine the Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper and Garlic Powder until well blended. Set aside.
3. In a microwave-proof bowl, melt the butter.
4. Next, set up a “work station” with the following in a row or circle:
   1. Chicken Breasts
   2. Melted Butter
   3. Bread Crumb Mixture
   4. 9″ x 13″ Baking Dish (you may need 2 Baking Dishes, depending on the size of your Chicken Breasts – do NOT crowd your Chicken).
5. Dip each Chicken Breast into the Melted Butter, coating well. Then, transfer to the Bread Crumb mixture and roll around to coat completely. Place into the Baking Dish and repeat these steps with the remaining Chicken Breasts.
6. Once all of the Chicken Breasts have been prepared, drizzle any leftover Melted Butter and the Lemon Juice evenly over the tops of the Chicken. Sprinkle with Paprika.
7. Bake for approximately 40-45 minutes – check the center Chicken Breast by cutting it in half to check for any pinkness.
8. Drizzle juices from pan over the Chicken Breasts before serving. Yum!!!

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. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
   

Making the Sour Cream Marinade:

1. In a large bowl, combine the first 7 ingredients and mix well. Set aside.
2. Place the prepared Chicken Tenders into a large resealable plastic bag.
3. Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then “smoosh” the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

1. When the chicken is ready to bake, preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
3. Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
4. Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
5. Once your “station” is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
6. Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
7. Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
8. Serve with your favorite sides and watch them disappear…I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉
   

1. Preheat oven to 375 degrees.
2. Grease a 2-quart casserole dish; set aside.
3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
6. Sprinkle the Bread Crumbs evenly over the top.
   
7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
   
8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
   

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!
   

Making the GF Pie Crusts:

1. NOTE: This recipe makes 2 pie crusts. You can refrigerate any unused & uncooked dough for up to 3 days, or freeze it for up to 3 months, well wrapped. To thaw the dough, move it to the refrigerator overnight, then let dough warm a little for about 20-30 minutes at room temperature.
2. Gather the ingredients for the pie crusts.
3. In a food processor, pulse together the GF Flour Blend and Salt until well combined.
4. Next, add the Cold Butter pieces to the food processor and pulse until the butter is in large chunks.
5. Add the Beaten Egg and Vinegar to the Butter/Flour mixture and pulse until just combined.
6. Slowly add the Ice-cold Water, 1 Tablespoon at a time, to the dough mixture while pulsing. Note: depending on the humidity, you may not need all of the water. Pulse until the dough comes together.
7. Divide the dough in half (I weigh mine) and wrap each half in plastic wrap, flattening the dough into discs. Refrigerate for at least 30 minutes.

Making the Strawberry Filling (while the Pie Dough is chilling):

1. Gather the ingredients for the filling.
2. Place one of your oven racks in the center position and preheat oven to 400 degrees.
3. In a large bowl, combine the cut-up Strawberries, Sugar, GF Flour, Vanilla Extract, Lemon Zest and Juice until the Strawberries are well coated. Set aside while you roll out the pie dough.
4. Lightly flour a piece of parchment paper and place one of the pie dough discs on top. Using a rolling pin, roll the dough out into an oval shape about 19″ x 11″ (thickness of dough should be about 1/4″).
5. Transfer the rolled-out dough and the Parchment Paper to a baking sheet and spoon the Strawberry filling onto the center of the dough. Spread the filling evenly out, leaving a 1-2″ border of dough.
6. Very gently fold the edges of the dough over the Strawberries, pinching together any folds in the dough.
   
7. In a small bowl, whisk together 1 Large Egg and 1 Tbsp of water. Brush this egg wash onto the folded edges of the dough.
8. Bake on the center rack for about 30 minutes, rotating the pan halfway through to evenly bake.
9. While the tart is baking, warm the Preserves (or Jam/Jelly/Marmalade) with a splash of water (to help the Preserves spread).
10. Once the crust is a golden brown, remove the Tart from the oven and gently brush the Strawberry filling with the warmed Preserves. Cool completely.
    

Making the Whipped Cream:

1. Using a Stand Mixer, fitted with the Whisk attachment, whisk the Heavy Whipping Cream, Powdered Sugar and Vanilla Extract on Medium-High until soft peaks have formed.
2. Serve the cooled Tart with a large dollop of freshly made Whipped Cream and watch it disappear!
   

Making the Crust:

1. Preheat oven to 350 degrees.
2. Very lightly grease the sides of the 9″ x 13″ baking pan. Set aside.
3. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the Softened Butter, GF Flour and Powdered Sugar until thoroughly blended.
4. Press this mixture into the prepared baking pan to evenly cover the bottom.
5. Bake for 15 minutes or until lightly golden. Remove from oven and let cool a little while you prepare the Lemon topping mixture.

Making the Lemon Topping/Mixture:

1. Using a Stand or Handheld Mixer, fitted with the Whisk attachment, beat the Eggs until light.
2. Gradually add the Granulated Sugar to the Eggs and beat until thoroughly blended.
3. Add the remaining ingredients to the Egg-Sugar mixture and mix thoroughly, until completely smooth.
4. Pour over the baked Crust.
5. Bake in the 350 degree oven for 25-30 minutes or until set (no longer jiggling). Note: if the top starts to get too dark, cover pan with foil.
6. Let cool and then sprinkle with Powdered Sugar. Enjoy!
7. Enjoy!