And it all got great reviews!
Mini chicken salad sandwiches: using cream puffs for the bread - turned out GREAT!
Pasta salad: spiral noodles, with Italian dressing and Italian seasoning, and chopped: red onions, pepperonis, grape tomatoes, black and green olives, and Parmesan cheese.
Fruit salad: Chopped fresh apples, bananas and oranges, canned chopped pineapple, and a small bag of frozen blueberries and raspberries
Chilled asparagus spears with dip: about 1/4 cup mayo, 3/4 cup sour cream, about a T. spicy brown mustard and a few shakes of garlic powder.)
Cheese cubes (daughter 1)
Tomato, mozzarella, basil bites (daughter 2)
Chips (made by Lays)
Cake Balls, mini cupcakes, gooey butter cake, and candy dipped pretzels
(I'm working on replacing rice flour. This worked well!)
1. Blend 1/3 cup each: potato starch, millet flour, sorghum flour with 1/2 tsp salt and 1 Tblspoon sugar.
2. Combine 1 cup water and 1/2 cup shortening stovetop. Bring to boil
3. Add dry ingredients, stirring continuously until forms a ball. Remove from heat and let cool for a few minutes or so.
4. Add 4 eggs, 1 at a time, beating well with electric mixing with each egg
Drop by teaspoon onto greased or parchment paper covered cookie sheet.
Bake at 450 for about 15 minutes and then at 350 for another 15 minutes.
Don't under cook or puffs will collapse when removed from oven. If making larger puffs, increase time. Makes 24-30 mini puffs.
Freeze well! Be sure to cool completely before freezing.
Leftover chicken salad sandwiches weren't soggy even after a few hours.
preheat oven to 350 degrees
Pack of yellow cake mix 18 ¼ ounce (I used the GF mix from Aldi)
stick of melted butter
combine ingredients pat in lightly greased pan (13x9)
8 oz cream cheese- softened-
Stick of melted butter
16 oz powdered sugar
Beat Cream till smooth, add eggs and vanilla, then butter beat until smooth- then add sugar, mix well. Pour over cake mix
Bake 40-50 minutes until golden brown, center will be gooey.
Use shaker to add powder sugar to top when cool.