Blueberry Pie Bars

INGREDIENTS:

Crust and Crumble Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional and to taste

Filling
1 large egg
heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar (or 1/2 cup if berries are sour)
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
2. Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Add the sugars and whisk to combine.
4. And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
5. Set a heaping 3/4 cup crumble mixture aside.
6. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
7. Filling – In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
8. Add the flour and whisk to combine.
9. Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
10. Blueberry Layer – In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquifies while baking.
11. Evenly distribute blueberry mixture over the filling.
12. Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
13. Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months

https://www.averiecooks.com/blueberry-pie-bars/#

Brazilian Cheese Bread (Pao de Queijo) GF

INGREDIENTS

• 4 cups tapioca flour
• 1 1/4 cups milk
• 1/2 cup water
• 6 tablespoons oil
• 1 1/2 cups grated Parmesan cheese (a must)
• 1 cups shredded Mozzarella cheese (or any cheese on hand, I use Costco mix)
• 2 large eggs
• 2 teaspoons salt

INSTRUCTIONS

Preheat oven to 400F degrees with a rack in the middle.

Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.

Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.

With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.

Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.

The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.

To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.

Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.

Bake for 15-20 minutes or until they are golden and puffed.

Serve them warm! :)

NOTES

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy!

https://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

White Chicken Chili GF

INGREDIENTS

Main Soup Ingredients

• 2.5 lbs Boneless, Skinless Chicken Thighs
• 3 cans Great Northern Beans
• 2 8 oz Cans Diced Green Chilies
• 1 Very large Yellow Onion (diced)
• 1 Tbl Garlic (minced)
• 2 tsp Cumin
• 1 tsp Chili Powder
• 1/4 tsp White Pepper
• 1 Tbl Coarse Real Salt
• 2 Cups Chicken Broth
• 1 Cup Coconut Milk (or regular milk)

Optional Thickening Ingredients

• 1/4 Cup Arrowroot Starch (or cornstarch)
• 1/2 Cup Water

Optional Toppings

• 1/3 Cup Cilantro (chopped)
• Sour Cream
• Tortilla Chips or Corn Chips
• Lime Juice

INSTRUCTIONS

1. Place main soup ingredients in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
4. Add the chicken back to the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
5. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Serve and top individual bowls with any optional toppings, as desired.

Instant Pot Directions

1. Place main soup ingredients in an Instant Pot and press the soup button, which will cook it for 30 minutes (plus time to get up to pressure).
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the Instant Pot.
4. Add the chicken back into the chili and stir to distribute. Press the saute button and let the soup boil for about 3 minutes, or until the soup thickens up.
5. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Serve and top individual bowls with any optional toppings, as desired.

https://glutenfreedaddy.com/slow-cooker-clean-eating-white-chicken-chili-recipe/