White Chocolate Pumpkin Cookies

Sounds a little weird, but super tasty.  My husband (Mr. Chocolate Chip or Bust) even raved about them

2 1/3 c gluten free flour mix (2 c brown rice flour, 2/3 c potato starch, 1/3 tapioca flour)
1 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp salt
1/2 c butter
1 c sugar
2 eggs
1 c pumpkin puree
1 Tbsp vanilla
2 c white chocolate chips
1 c chopped pecans (optional)

Start by creaming sugar and butter.  While that is going on, sift together dry ingredients.  Taste creamed butter and sugar, add eggs and combine.  Add pumpkin and vanilla.  Once that is thoroughly mixed, slowly add the dry ingredients.  Fold in chips and nuts.  Cover and refrigerate for at least 1 hour.  Preheat oven to 350.  Bake on greased cookie sheet for 12-15 minutes. 
These are best hot out of the oven or a day or two old, after that they got a little too moist and wonky for me.  Enjoy!

Grilled peaches

Dude, these are like individual peach cobblers- they rock!

4 large ripe peaches


Filling:
1/4 c cream cheese, softened
2 Tbsp honey
2 Tbsp chopped walnuts
1 tsp cinnamon

Preheat grill to medium-high heat. 
In a small bowl, combine the filling ingredients, except walnuts, until they are smooth and spreadable.  Fold in the walnuts.  Rinse and dry peaches, cut in half and remove the pit.  Fill the hole the pit left with cream cheese filling.  Wrap in foil and grill for 5-7 minutes.  Serve and enjoy immediately.  Not so tasty leftover.

Lemon- Rosemary Chicken Salad

Can of chicken, drained and chopped (or leftover chicken breast)
 1/4 c chopped celery
1/4 c mayo (NOT miracle whip, the real stuff)
1 tsp grated lemon peel (or several drops lemon juice)
1/2 tsp fresh chopped rosemary (I know I used WAY more than that, but I don't often measure anything)
1/4 tsp pepper (I really like cracked pepper, it has big chunks and more of a pepper zing)
 Mix and serve.  I enjoyed it with gluten free rice crackers, but my husband really liked it on his sandwich.