Keela's Konfections!

Gluten Free Fried Pickles

2012-02-14T01:03:00.004-05:00

I was having a wonderful conversation earlier today when fried pickles popped into my head. I then realized I haven't shared this recipe by itself. So here you are... AMAZING fried pickles!

*these are best served with ranch dressing

1 jar of your favorite pickles

1 c. gluten free starch (tapioca)

2 c. gluten free cornmeal

2 tsp. Cajun seasoning

1 tsp. paprika

salt

milk

In a small bowl mix seasonings and flour

Drain your pickles and put them in milk (you could skip this step, but your pickles won't have as much crunch)

After 1-2 mins. Take out pickles and roll in flour mixture

Drop in 350 degree oil until pickles are a bit brown (about 1-2 mins.)

Drain on paper towels, sprinkle with salt and eat up!!

Gluten Free Jambalaya

2012-02-14T00:52:00.002-05:00

Food is life... Jambalaya is heaven! It is also a lot faster than you might think and perfect for a weeknight.

6-8 oz. chicken breast

8-10oz. spicy smoked sausage

1 large onion, diced

4 cloves garlic, minced

1 large bell pepper, diced

3 stalks celery, diced

1 tsp. thyme

2 tsp. oregano

1 tbsp. Cajun seasoning

2 tbsp. hot sauce

2-4c. chicken broth (start with two and add more until you like the way it looks)

cooked rice

In a large dutch oven brown meat. Remove from pan.

Saute onion, garlic, bell pepper, and celery until veggies are tender

Add spices and broth

Simmer on low until ready to eat

Serve over rice. I stir mine up before eating. Add hot sauce until you are happy and your tongue is on fire. Enjoy!!

Gluten Free Brunch Casserole

2012-01-14T15:43:00.001-05:00

This one is a snap to throw together the night before let it bake while you are getting ready the next morning, and you will have a wonderful filling breakfast that is perfect for lazy mornings.

12 large eggs

1 lb. sausage, browned
1 1/2 c. your favorite cheese, shredded

1 bag gluten free frozen potatoes, shredded or cubed work best

1/4 c. diced onion

1/4 c. diced bell pepper

1 tsp. seasoned salt
1/4 tsp. black pepper

Beat eggs together until well combined

Mix all ingredients together and pour into a greased 9x13 pan.

At this point you can refridgerate the casserole overnight or bake immediently.

Bake at 350 degrees for 1 hour.

Enjoy!

Gluten Free Potato Chips

2012-01-12T20:29:00.004-05:00

Ready to Bake!
Cajun on the left, BBQ on the right

Part of the problem of deciding to live on a budget is the cravings for junk food. I NEEDED potato chips and couldn't go to the store and buy a bag. After whining for about five minutes I remembered that people used to make their own and it's easy!

Seasonings for potatoes can include salt and vinegar, salt, bbq dry rub, cajun seasoning, or anything you love!

2-3 large potatoes thinly sliced i.e. food processor
seasonings of your choice
oil to brush or spray on potatoes

Lay slices in a single layer on a parchment lined baking sheet

Spray or brush oil onto potatoes

Sprinkle seasonings on potatoes

Bake in a 375 degree oven for 15 or 20 mins. until browned and crispy.

Keep close to your oven while the chips are baking as they can burn easily... very easily!

YUMMM!

No Bake Cookies

2012-01-10T23:01:00.002-05:00

My sister just pointed out that I have never posted this recipe. I don't know why I haven't done this yet... this is my Daddy's favorite cookie and a staple in our house. The recipe can be found everywhere. Enjoy!

1/2c. butter, melted
2c. sugar
1/2c. unsweetened cocoa powder
1/2 c. milk
1 tbsp. vanilla
1c. peanut butter
3 c. gluten free quick cooking oats

In a saucepan combine butter, sugar, cocoa, and milk.
Bring to a boil and boil for one minute.
Remove from heat, stir in vanilla, and peanut butter.
Stir in oats.

Quickly drop by spoonfuls onto waxed paper.
Let air dry.

Store in an airtight container for up to 2 weeks.

Eating Gluten Free on a Budget

2012-01-07T12:12:00.001-05:00

New year means new budget. My first thought was that I can't have a budget because gluten free foods are so expensive! Then reality set in and I realized I don't have a choice. Money is money and it doesn't grown on trees. (I can't believe my parents were right all those years.)
So how to be gluten free on a budget?

Step 1. Don't buy convenience foods. Now I'm talking don't buy pre packaged 8 inch gross gluten free pizza for $10 When you can make 3 of the same size for the same amount of money, and as an added bonus homemade taste WAY better.

Step 2. Don't fall for the cookies! Packaged gluten free desserts look amazing, but usually taste like cardboard. My favorite gluten free cookie is $6.95 a box and is not nearly as good as what I can make at home.

Step 3. The step that makes all this possible. TIME MANAGEMENT.
This is not my strong point. I am the woman that comes home from work and is so exhausted that I don't have a clue what to make for supper and I'm so overwhelmed that we wind up going to the Mexican restaurant down the street for enchiladas. Or worse we go to Outback... and $40 later I'm still tired, kinda hungry, and my freezer is still full of food.

So how do we make this work? For my family of 2 it is menu planning. I prefer to go grocery shopping once a month right after payday. So I plan my meals for the entire month and go from there.
Each of my meals feeds 4-6 so we eat leftovers the second day. Therefore I only cook once every other day.

Menu planning is not difficult and when you have a plan you can cook ahead and will save yourself time as well as money.

For example, this month we are having the following:

Jan 8. Roasted Pork loin with orange glaze
Jan 10. Chicken Tortilla Soup
Jan 13 Mac N Cheese with Ham
Jan 15. BBQ Chicken
Jan 17. Tacos
Jan 19 Jambalaya
Jan 21 Chickpea Burgers
Jan 23 Hash Cornbread
Jan 25 Sloppy Joe's
Jan 29. Roasted Chicken
Jan 31. Frito Pie

An entire month of meals. Now you are still going to buy ingredients from the store, but you only buy what you need. Make a list of what you need. Cross check with your pantry and your freezer to see what you already have and what you need. If you are like me you will already have most of what you need in the back of the pantry.

If your pantry is full inventory it first and plan your meals around what you already have.
Every month for the past 2 years I have spent 200 dollars minimum at the grocery store usually buying duplicates and never using the food.

After all my planning this month cost us $95.85.
No coupons no anything except planning.
The plan is in place and looks great... I'll keep you updated if it sticks!

The BEST gluten free bread

2012-01-07T11:53:00.000-05:00

Ok, so I have decided my old gluten free bread recipe was not reliable. Half the time it would work, the other half it would fall. Since I couldn't make it consistent, the search for a perfect recipe was in the works. Thankfully I have a mom that knows how to cook gluten free so she helped me make this recipe work.

After Second Rise

One of my favorite things about this recipe is that the dough can be stored in the refrigerator and can be used to bake a little at a time. Saving freezer space. This recipe can be turned into buns, rolls, sub rolls, sandwich bread, and anything else. I'm so excited to be able to share this with you!

2c. King Arthur Flour Gluten Free Blend

1c. Gluten Free Bisquick

3 tbsp. sugar

2 1/4 tsp. yeast

1 1/4 tsp. salt

1 c. warm milk

1/4 c. softened butter

3 eggs

1 tbsp. unflavored gelatin

2 tbsp. ground psyllium husk fiber*

Combine yeast, milk and sugar. Set aside for 5 min. to allow yeast to proof
In a large mixing bowl combine flours, salt, butter, eggs, gelatin, and ground psyllium husk. Mix Well

Slowly pour in yeast mixture. Mix for 3 mins.

Cover bowl with plastic wrap. Let rise for 1 hour.
(you can refrigerate the dough now for up to 1 week)
When ready to bake, fill pan 3/4 way full with dough.
Allow to rise 45 more mins.

Bake at 350 for 35-40 mins.

ENJOY!!

Cooling on the Counter

*ground psyllium husk fiber is found in the fiber section of your supermarket. This stuff is amazing. Not only does this add much needed fiber to gluten free foods but it gels and helps the bread not crumble. Just make sure to purchase non flavored fiber... the orange flavored stuff just won't work. In a pinch you can substitute 1 tsp. xanthum gum

Mama's Gluten Free Biscuits

2012-01-07T11:40:00.000-05:00

My family celebrates Christmas with a large breakfast. For the past two years, my breakfast have been a bit sad because my biscuits have not been very biscuit-y. They were decent... but not perfect. This past year my mom developed a recipe that produces beautiful fluffy biscuits, and she is letting me share the recipe with you! Thanks Mom!!

2c. gluten free flour mix, such as Bisquick, king arthur flour blend, ect.
1 tbsp. baking powder
1 tbsp. salt
1/4 c. melted butter (or oil)
1 3/4 c. buttermilk NO SUBSTITUTIONS

Combine until well mixed.
Drop batter onto well greased muffin tin, or hamburger bun tin, or something to help hold the shape.
Mom uses a King Arthur Hamburger Bun pan to bake 6 large biscuits.

Bake at 350 degrees for 30-45 mins. or until lightly browned.

These are amazing on the counter for about 2 days. If you are not going to eat them in the first 2 days, store in the freezer.

Gluten Free Blueberry Muffins

2011-12-18T11:15:00.001-05:00

This recipe came about after eating yogurt and blueberries for days... I was so tired of yogurt and blueberries, but I had tons of yogurt left. So, the gluten free blueberry muffin was born!

If you use frozen blueberries reduce yogurt to 3/4 cup.
Also, don't leave them out on the counter for more than 2 days. After 2 days freeze leftovers and reheat in the microwave for 15-20 seconds when you are ready to eat!

1 large egg

1/2 c. butter, melted

1 1/4 c. brown sugar

1 c. plain or vanilla yogurt

2 tsp. vanilla extract

1/4 tsp. almond extract

2 c. GF baking mix (I used pamela's)
1/2-1 c. chopped walnuts (as many as you like!)

1 c. blueberries

Mix egg, butter, sugar, yogurt and extracts. Add flour and mix well for 2 mins.
Fold in walnuts and blueberries then quickly fill a muffin tin 3/4 full with batter
Bake at for to mins. or until it passes a toothpick test.

Ten Gluten Free Snacks

2011-12-03T15:12:00.001-05:00

Here is my top 10 go-to snacks. I always have these ingredients on hand for quick little meals when I'm starving and just can't wait.

1. Pretzels and melted chocolate.
2. Apple slices with caramel dip
3. Celery with cream cheese and a pinch of salt
4. Carrot sticks with honey mustard (weird I know but try it!)
5. Fruit... grapes or strawberries are a favorite!
6. Blueberries with whipped cream layered in a parfait glass
7. Tortilla chips with salsa or hummus
8. Mixed Nuts (also can be dipped in chocolate)
9. Ham slices spread with cream cheese wrapped around a sweet pickle
10. Crackers with mustard and 2 dill pickle slices

Now get creative in your kitchen! What are your best snacks?

Gluten Free Sweet Potato Casserole

2011-11-27T17:44:00.001-05:00

NO MARSHMALLOWS!!! NONE!!! ok... now that is out of the way we can begin.
Now I am an oddity in the south... I don't like sweet potatoes! (please don't tell my grandparents)
The only way I can even think about eating sweet potatoes is in a casserole, but people insist on putting marshmallows on top and ruinging everything. Here is a traditional southern recipe for sweet potato casserole sans marshmallows. Enjoy!

4-5 baked sweet potatoes
1/2 c. sugar
2 eggs
4 tbsp. butter
1/2 c. milk

Topping:
1/3 c. brown sugar
1/3 c. rice flour *you can use any GF flour
3 tbsp. butter, softened
1/2 c. chopped nuts (walnuts or pecans)

Scoop potatoes out of peel and place in a large food processor. Add sugar, eggs, butter and milk. Whip until smooth.

Pour into a 2 qt. baking dish

Mix topping together. Sprinkle over casserole

Bake at 350 for 30 mins.

Egg Free Gluten Free Spaghetti Carbonara

2011-11-27T17:35:00.001-05:00

Spaghetti Carbonara is a fast easy dish that sounds fancy. Perfect for unexpected guests. The traditional recipe uses eggs... but I don't like it that way. So this is a very non traditional spaghetti carbonara. Hope you enjoy!

1 medium onion, cut into thin strips
1/2 lb. bacon cut into thin strips
2 cloves garlic, minced
1 1b. box gluten free spaghetti, cooked
1/2 c. grated Parmesan cheese
1/4 c. chicken stock

In a saute pan, cook bacon strips until crisp. Remove from pan
Saute onions and garlic in bacon fat until onions are translucent
Pour in chicken stock, bring to a boil

Toss cooked spaghetti into bacon mixture

Sprinkle Parmesan cheese over spaghetti. Mix well

Serve Warm!

Gluten Free Onion Petals

2011-11-20T17:16:00.001-05:00

After writing my gluten free green bean casserole post I realized I have never shared my fried onion recipe. This recipe can be used to make blooming onions, onion straws, or things like that. Onions are dipped in a wet batter then rolled in a dry coating because it just works better. Also, this batter makes WONDERFUL fried pickles! Hope you enjoy!

WET BATTER:
1/2 c. cornstarch
1 c. white rice flour (or any flour blend)
1/4 tsp. garlic powder
2 tsp. paprika
1/2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
1/4 tsp. ground red pepper
24oz. club soda

DRY BATTER:

1c. rice flour

1c. cornstarch

1 tsp. garlic powder

4 tsp. paprika

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

Onions cut according to purpose. EX. strips, rings, or bloomed.

Dip onions into wet batter, shake to remove excess. Roll or shake with dry batter until evenly coated.

Drop into 350 degree oil stirring occasionally for 3-6 mins. or until lightly browned.

Drain on a paper towel.

Gluten Free Green Bean Casserole

2011-11-20T17:03:00.001-05:00

With Thanksgiving coming up in less than a week it is time to shed some light on amazing gluten free sides that your guest will not know are gluten free.
Today's side dish: gluten free green bean casserole.
This dish is found at every holiday, every potluck dinner, and at every church social. It is quick easy and taste great!

Now I love this casserole topped with fried onions. However if you do not want to make onion petals feel free to leave them out, or substitute with bacon bits.

Also the original recipe uses cream of mushroom soup. Either make your own with this recipe, or find a gluten free canned version. Progresso recently released a can of cream of mushroom soup that says gluten free right on the label!

1/2 18oz can Progresso Cream of Mushroom Soup
1/8 tsp. black pepper
2 8oz cans green beans drained
1/3 c. diced onions, caramelized (can use fried onions)

Combine all ingredients in a 2qt. baking dish.
Bake at 350°F for 30 min. or until hot.
Stir
Top with fried onions, or bacon bits.

Gluten Free Pumpkin Muffins

2011-11-12T12:22:00.001-05:00

Nothing like a pumpkin muffin for breakfast on a cold day!

1c. gluten free flour blend (containing xanthum gum)
1/2 c. sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
4 tbsp. butter, melted
1c. pureed pumpkin
5 oz. evaporated milk
1 large egg
2 tsp. vanilla

Mix all ingredients until well combined.
Pour into greased muffin tin and bake at 400 for 20-25 mins.

Top with cream cheese icing.

Gluten Free Caramel Apple Cake

2011-11-12T11:59:00.001-05:00

Here is a great cake to end your holiday meals! Let your cake cool completely before icing... otherwise your cake will look like mine with all the icing melted into the cake.

1 1/2c. oil or melted butter

1c. sugar

1c. brown sugar
3 large eggs

3c. gluten free flour blend (with xanthum gum)

2 tsp. cinnamon
1 tsp. baking powder
2 1/2c. diced apples (use a tart apple like granny smith)

2 tsp. vanilla
1/2 c. water
2 tbsp. Caramel Sauce

In a mixing bowl combine butter, sugar, brown sugar, eggs, caramel sauce, water and vanilla. Mix well.

Add flour, cinnamon and baking powder. Beat on medium for 2 mins.

Stir in diced apples.

Pour into a 10 inch tube pan and Bake at 325 for about 90 mins.

While cake is cooling make the icing:

1/2 c. brown sugar

1/3 c. milk

1/4 c. butter

1-2 c. confectioners sugar

In a small saucepan mix brown sugar, milk and butter. Cook over medium heat until sugar is dissolved.

Cool Completely!

Transfer mixture into a mixing bowl and beat in 1 c. of confectioners sugar adding up to 1 more cup until it reaches your desired sweetness.

Pour over Cooled cake.

Small bite sized caramel covered apple pieces would be a great garnish for the cake.

Hope you Enjoy!

Rosemary Pork Loin

2011-11-05T20:55:00.000-04:00

Rosemary Pork Loin served over sauteed kale

This recipe is great for the holidays! It takes minimal effort, but looks like a million bucks!

At least 2 lb. boneless pork loin
2 tbsp. olive oil

2 cloves garlic, minced

1 tbsp. dried rosemary
1 tsp. salt
1/2 tsp. black pepper
1/2 c. white wine

1/2 c. chicken stock

Rub the pork loin with garlic, rosemary, salt, pepper, and oil. Cover entire loin with seasoning.
If you choose, brown the pork loin in a dutch oven.
When all sides are brown add wine and chicken stock.
Place uncovered in a 350 degree oven basting every twenty mins.
Bake for 2 hours or until internal temperature reaches 160 degrees.

White bean, Sausage, and Kale soup!

2011-10-31T18:25:00.003-04:00

This soup is a snap to prepare, but will have your guest thinking you spent hours and hours making it! This recipe can be made in a crock pot as well. I hope you enjoy!!

1 medium onion, diced

2 cloves garlic, minced

3 carrots, diced

2 tsp. salt

1/2 tsp. dried marjoram

1 tsp. parsley

1/2 tsp. black pepper

2 c. white beans
1 can diced tomatoes, drained

6 c. chopped kale

6c. chicken broth
1 14 oz package smoked sausage (hot or mild is fine)

Slice smoked sausage into bite sized chunks and brown.
Add onion, carrots, garlic, and spices and cook until onions are translucent.
Add tomatoes, beans, broth, and kale.

Bring to a boil. Boil for 5 mins. Then reduce to a simmer. Simmer on a back burner up to 2 hours.

Makes about 10 servings.

Gluten Free Pumpkin Roll

2011-10-31T18:19:00.001-04:00

Fall in West Virginia means pumpkin rolls. I had never had one of these treats when I lived down south... a fact that shocked everyone I met. After several attempts at 'fixing' the recipe to fit gluten free I finally quit playing with the recipe. That is when I learned that this recipe one of the few recipes that is an equal substitution. Just substitute gluten free flour blend containing xanthum gum for the flour in the original recipe. The original recipe can be found here: Libby's Pumpkin Roll. Hope you enjoy!

3/4 c. gluten free flour blend (I used Pamela's)

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3 large eggs

1 c. granulated sugar

2/3 c. pumpkin puree

Filling:

1 8oz package cream cheese, softened

1 cup powdered sugar

6 tablespoons butter, softened

1 teaspoon vanilla extract

In a stand mixer combine flour blend, baking powder, cinnamon, salt, eggs, sugar and pumpkin. Mix Well.

Pour onto a parchment lined jelly roll pan.

Bake at 350 for 11-15 mins. Until the cake springs back when lightly touched.

Invert onto another piece of parchment paper. Roll up and let cool

While cake is cooling make the filling.

Combine all ingredients in a mixer. Whip until well combined.

Refrigerate for 15 mins.

When cake is completely cool, unroll and spread filling all over the cake.

Roll back together and wrap tightly in plastic wrap.

Refrigerate for at least 1 hour

Can be stored in a freezer

Sprinkle with powdered sugar before serving.

Gluten Free Lasagna

2011-10-30T12:02:00.002-04:00

A traditional lasagna that no one will know is gluten free!! This recipe is based on a Taste of Home recipe that was a family favorite before going gluten free.

1 box gluten free lasagna noodles (I like De Boles) NOT COOKED!!

2 lbs. ground beef

1 large jar of your favorite pasta sauce
2 cloves garlic, minced

1 1/2 tsp. salt

1 tsp. pepper

3 eggs
2 tbsp. parsley

16 oz ricotta cheese

16 oz. small curd cottage cheese

1/2 c. Parmesan cheese, grated

3 c. mozzarella, shredded

Brown ground beef and drain.
Return to the pan and add garlic, salt, pepper, and pasta sauce. Heat until boil and simmer as long as possible.
In a small bowl combine eggs, parsley, ricotta, cottage cheese, and Parmesan cheese. Mix well.

In a 9x13 pan layer
1 cup of meat sauce
Three Dry Noodles
2 cups cottage cheese mixture
1 cup mozzarella
three dry noodles

2 cups meat sauce

remaining cottage cheese mixture
1 cup mozzarella
Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Make sure all noodles are covered by sauce.

Cover with foil and bake at 375 for 50 mins. Uncover and bake for an additional 10-20 mins. or until cheese is lightly browned.

Gluten Free Cornbread Dressing

2011-10-23T20:53:00.001-04:00

This is my Mom's recipe, which means it is almost my Grandmother's recipe... and so on.

The orginal recipe:
Boil some chicken, celery, and onion
Take the chicken out and chop it up then put it back in the pot
Crumble cornbread into the pot until it gets thick, but you can still pour it.
Season with salt, pepper, and lots of sage.
taste it now and adjust seasoings.
Let it cool and add 3 eggs.
Stir it up and pour it into a 9x13 pan.
Bake it at 350 for about an hour or until it's almost set.
(you can add a can of cream of mushroom if you need it)

Now, after a very busy Thanksgiving holiday I have decided to quantify the ingredients for you.

1 10 inch skillett of cornbread (recipe is here)
3 c. chicken stock (may need 4)
2 chicken breast, chopped
1/2 c. chopped celery
1/2 c. chopped onion
2 tbsp. sage (or as much as you like)
salt and pepper
3 eggs

in a large stock pot boil chicken stock, chicken, celery, and onion until onion is tender.
Tear your cornbread into fine crumbs.
Slowly pour the crumbs into the chicken stock mixture.
Season with salt pepper and sage
Taste, and adjust seasoning as necessary
Let cool and add the eggs stiring after each addition

Pour into a 9x13 pan and bake at 350 for 45-60 mins. or until middle is just set.

Enjoy!

Flourless Dark Chocolate Cake

2011-10-18T19:16:00.000-04:00

This recipe is healthier than most with only 1/2 c. of sugar in the entire cake. Best served warm or with a nice orange glaze.

1/2 c. sugar

6 eggs, separated

1 c. unsweetened cocoa powder

1/3 c. oil

1/2 tsp. salt

Separate eggs into yolks and whites.

Mix yolks, sugar, cocoa powder, oil, and salt.
In a separate bowl whip egg whites until they reach soft peaks
Mix 1/3 egg whites into chocolate mixture.
Fold in the other 2/3 egg whites until just mixed.

Carefully pour into a 9x9 or 11x7 baking dish.
Bake in a water bath at 350 degrees for 25 mins. or until the middle is almost set.

Enjoy!

Halloween Punch

2011-10-16T20:33:00.002-04:00

This punch taste just like those orange sherbet push-up pops that I was addicted to as a kid. It's a snap to throw together and is a wonderful pale orange color. Serve this with frozen gummy worms swimming through and every child around you will go nuts! Enjoy!!

1 2liter bottle of orange soda
1 can pineapple in juice
1 14 oz. can evaporated milk
1/2 c. sugar
2 c. ice

In a blender combine pineapple, milk, and sugar. Blend well
Add ice and blend until slushy stage

Pour into punch bowl. Slowly pour in 2 liter bottle of orange soda.
Stir carefully.
Serve immediately.

Chicken and Broccoli Casserole

2011-10-15T20:09:00.000-04:00

This is the fastest recipe ever. Use leftover rotisserie chicken, or chicken from a pouch to make this even faster.

3 c. chopped cooked chicken
2 c. chopped broccoli florets, cooked
3 c. gluten free stuffing
1/2 recipe cream of chicken soup
1/2 c. shredded cheese
Salt and pepper to taste

Combine chicken, broccoli, cream of chicken soup, and seasonings.
Pour into a 2 qt. casserole dish
Sprinkle cheese over casserole
Top with stuffing.

Bake at 350 for 25-30 mins. or until the edges are bubbly

Enjoy!

Garlic Cheese Rolls

2011-10-15T19:55:00.000-04:00

These little things are a cross between rolls and biscuits. They taste the best right out of the oven. However, they can be successfully heated the next day by wrapping in a damp paper towel and microwaving for 25-30 seconds. *Note! The batter is extremely wet very similar to cake batter. I use a muffin tin to make the rolls. A mini muffin tin would work just as well for bite sized treats.

3 1/4 c. your favorite gluten free flour blend (make sure it contains xanthum gum)
3 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/4 c. melted butter
2 eggs
1 tsp. apple cider vinegar
2 c. warm milk
1 tbsp. yeast
1/2 c. shredded cheese

In a small bowl combine milk and yeast. Set aside for at least 5 mins.
In a stand mixer combine, flour, sugar, baking powder, salt, and garlic powder
Add eggs, vinegar, and melted butter.
Add milk/yeast mixture.
Mix well for 3 mins.
Add cheese, mix until well incorporated.

Pour into greased muffin tin. I usually put just under 1/4 c. of batter in each tin.

Bake at 350 for 25 mins.

Broccoli Potato Soup

2011-10-15T19:41:00.001-04:00

This is perfect on a crisp fall day served in a bread bowl... yummm!

1/2 onion, diced
1 clove garlic, minced
2 tbsp. butter
4 c. chopped potatoes
2 1/2 c. broccoli florets
3 c. chicken stock
1 c. cheddar cheese
2 c. milk (or heavy cream)
1/2 tsp. black pepper
2 tsp. paprika
1 tsp. salt

In a large soup pan saute onion and garlic in butter until onions are caramelized
Add chicken stock, broccoli, potatoes, milk, and seasonings.
Bring to a boil.
Boil for 10 mins.
Cut down to a simmer
Simmer until potatoes and broccoli are tender

Add cheese just before serving.

Gluten Free Stuffing

2011-10-09T12:32:00.000-04:00

I'm not a fan of stuffing for holiday dinners. I prefer cornbread dressing... however, stuffing is a versital tool for casseroles and croutons. This recipe is a snap and is a great way to use up end pieces or loaves of bread that didn't turn out pretty. Keep the bread in the freezer until ready to use.

8c. cubed gluten free bread

1/2 tsp. onion powder
2 tsp. dried parsley
1 tsp. thyme

1/2 tsp. dried sage

6 tbsp. butter
1 c. chicken broth
Salt and Pepper to taste

Melt butter in a saucepan. Add chicken broth simmer for 5 mins.

In a large bowl combine bread cubes and seasonings.

Pour butter mixture over the bread crumbs.

Gently toss to combine.

Let sit for 5 mins. Fluff with fork before serving.

Bacon Chicken Rotini

2011-09-29T10:07:00.000-04:00

Great recipe for a quick weeknight supper.

1 box gluten free rotini, cooked
2 cooked chicken breast, cubed
1 can gluten free cream of chicken soup or 1/2 (recipe)
4 strips cooked bacon, chopped
salt and pepper to taste

Combine all ingredients, mix well
Serve with green beans or a salad.

Gluten Free in Myrtle Beach

2011-09-26T10:27:00.003-04:00

We just arrived back from Myrtle Beach, SC. It was hard leaving the beach, and leaving all the gluten free food in the restaurants.

Margaritaville

We ate at Margaritaville and Cheeseburger in Paradise. These two places both have gluten free buns that taste AMAZING! They also have Redbridge for those of you who love beer with your burger. I loved the taste and texture of the Margaritaville buns more than those at Cheeseburger in Paradise. They were a bit crumbly, however both took great pictures and made me feel like I was a 'normal' person.

Cheesburger in Paradise

Mashed Cauliflower

2011-09-25T15:13:00.000-04:00

Gluten free food can be delicious, however that usually means that it is not low calorie. Mashed potatoes are usually gluten free, but not low calorie at all. So if you are planning a meal of heavy meats, gravy, and thick crunchy french bread... low calorie side dishes will be your friend.
This recipe has the texture and mostly the taste of loaded mashed potatoes, but is a great way to get more veggies. (or to sneak some into your children's diets)

1 bag frozen cauliflower
3/4 cup water
1 tbsp corn starch
1/3 cup heavy cream (can use skim milk if you prefer)
1 tsp granulated sugar
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder

In a small saucepan cook cauliflower with water until cauliflower is tender.
Drain.
Place into a food processor.
Mix cornstarch into cream.
Pour cream, sugar, salt, pepper, garlic powder, and onion powder into the food processor.
Pulse until texture resembles mashed potatoes.
You may need to add water or more milk if mixture becomes too thick to pulse.

That's it!
Serve warm in place of mashed potatoes.

Vacation Time!

2011-09-22T10:58:00.003-04:00

I'm headed to Myrtle Beach, SC! And I am being brave and taking no food with me. I'll let you know what I find and if this was a bad idea when I get back lol.
Also, I have a wonderful recipe for Mashed Cauliflower to use in place of Mashed Potatoes. You'll get that too when I get back.

Gluten Free Pepperoni Roll

2011-09-21T18:55:00.000-04:00

A pepperoni roll is one of the few totally "West Virginia foods". People around here are fanatic about these little things, and you can buy them at gas stations, bakeries, and everywhere in between. The pepperoni roll came from miners needing a portable lunch and as there were many Italian immigrants in the area pepperoni sticks were a popular item eaten with rolls. One day in 1927 Giuseppe "Joseph" Argiro at the Country Club Bakery in Fairmont, WV decided to combine the two. And that my children is how the pepperoni roll was born.

In 2011 it was turned gluten free with a few modifications. The original rolls are similar to crescent rolls. Light fluffy and delicious. My version uses a fluffy pizza crust like bread, and is very close to the original in taste and texture. I hope you enjoy!

1 c. Pamela's bread mix
1 c. tapioca starch
1 tsp. salt
3/4 tsp. sugar
1 packet yeast (2 1/4 tsp.)
1/2 c. warm water
2 eggs
1 tsp. gelatin

Pepperoni sticks cut into small pieces, or pepperoni slices cut in half.

2 c. mozzarella cheese

Mix together bread mix, starch, salt, eggs and gelatin.

In a small bowl combine yeast, sugar and warm water. Let sit for five mins.

Slowly pour yeast into flour mixture. Mix well.
Divide dough into fourths.

Place 1/4 of dough onto a floured piece of plastic wrap. Sprinkle top with more flour and pat out into a rough 3x4 inch rectangle.

Place lots of pepperoni in the middle, sprinkle with a bit of mozzarella cheese.

Fold dough around pepperoni like a burrito.

Place on greased baking sheet. Seam side down.

Bake at 400 degrees for 10-15 mins. The dough does not get very brown. Be careful not to burn! If you want it to be brown brush tops with olive oil.

Maple Cream Cheese Spread

2011-09-18T19:45:00.003-04:00

Maple Cream Cheese Spread is what fall is all about. REAL maple syrup is the best option for this recipe, but if you do not have access to it, I suppose you can substitute the other stuff.
This spread is a wonderful accompaniment to waffles, stuffed french toast, pound cake or as a filling on a layer cake. You can easily double the recipe for holiday parties.

4 oz. cream cheese, room temperature
2 tbsp. brown sugar
1 1/2 tbsp. Real Maple Syrup
1/2 tsp. vanilla extract

Combine all ingredients in a food processor.
Pulse until smooth

Store in a sealed container in the refrigerator for 2 weeks.

Cinnamon Pecan Bread

2011-09-18T18:35:00.000-04:00

Nothing says fall like cinnamon. Cinnamon breads are a brunch favorite especially this one. Cinnamon Pecan bread is best served with Maple Cream Cheese. Bake two or three loaves at a time and freeze for Christmas presents for your gluten free friends.

1 1/4 c. Pamela's Bread Mix

1 c. tapioca starch (or any starch)

2 tsp. baking powder

1/2 tsp. cinnamon

1 c. brown sugar

2 eggs

3 tbsp. butter, melted

1 c. rough chopped pecans

In a large bowl mix together bread mix, starch, cinnamon, and baking powder. Set aside.

In a different bowl mix together brown sugar, eggs, and melted butter.

Slowly combine wet and dry ingredients.

Stir in pecans.

Pour into a greased loaf pan.

Bake at 350 for 45-50 min. Or until internal temperature reaches 200 degrees.

Cool before cutting to help loaf hold it's shape.

Will keep in an airtight container for 3-5 days. Do NOT refrigerate as this will dry out the bread.

To serve the next day lightly toast individual slices then slather with maple cream cheese.

Enjoy!

Meatloaf

2011-09-16T20:20:00.001-04:00

Everybody has a meatloaf recipe, but this is one you will actually want to eat.

*Use the leftover bread from the bread bowl to make your breadcrumbs

2 lbs. ground meat (your choice)
1 c. bread crumbs

3 cloves garlic, minced

1 tsp. chili powder
1 tsp. thyme
1 1/2 tsp. salt
1 egg
1/2 tsp. cayenne pepper

1/2 tsp. black pepper

1/2 onion, diced

Topping:

1/2 c. ketchup
1 tsp. thyme
1 tsp. Worcestershire sauce
2 tsp. A1
2 tsp. brown sugar
1 tsp. seasoned salt

1 tsp. cumin

In a large bowl mix together meat, bread crumbs, garlic, chili powder, thyme, salt, egg, onion, black pepper, and cayenne pepper. Mix slowly until just combined.
Shape into a loaf and place in a loaf pan.
Bake at 350 degrees for 50-60 mins.

Topping: Combine all ingredients in a bowl. Mix well. Pour over meatloaf halfway through cooking.

Bread Bowls

2011-09-14T18:46:00.002-04:00

One of the great things about going to lunch at Panera Bread is getting broccoli cheese soup in a bread bowl, or eating chili in a bread bowl, or being a carb-a-holic and eating pasta in a bread bowl.

I NEEDED a gluten free bread bowl. Football season is here!! You have to have chili in a bread bowl!!

Here is a recipe for 2 bread bowls in under an hour.

3 c. Pamela's Bread Mix
1 c. Tapioca Starch (or any other starch)
1/2 c. + 1 tsp. sugar
1 tsp. salt
1/4 c. warm water
2 1/4 tsp. yeast (or 1 packet)
1 c. milk
3 large eggs
1 tsp. gelatin

In a large bowl mix together, bread mix, starch, 1/2 c. sugar, and salt. Set aside.

In a small bowl combine warm water, yeast, and 1 tsp. sugar. Let sit for 5 min.

Take milk, eggs, and gelatin and combine with flour mixture.

Add yeast mixture and mix well.

Half the dough and place on cookie sheet. Shape each half into a round.

Let the dough rise in a warm place for about 20 min.

Bake at 350 for about 30 mins. or until the internal temp of each bread bowl reads 200 degrees F

After the bread is cool, slice off the top and scoop out the middle.

Fill with your favorite soups, chili, or pastas.

Enjoy!!

Graham Crackers

2011-09-12T19:55:00.000-04:00

Store bought gluten free graham crackers just don't cut it; and they make lousy s'mores. Graham crackers are one of the easiest things to bake and this recipe has an amazing texture that will have you eating graham crackers for breakfast lunch and dinner! Also, you always need graham cracker crumbs for those wonderful cheesecake crusts.

Here it is! Quick and easy graham crackers:

1c. tapioca starch (or any starch you have on hand)
1 1/4 c. Pamela's baking mix
1/2 c. brown sugar

1/2 tsp. cinnamon

1 tsp. baking powder
6 tbsp. butter, cut into small pieces
4 tbsp. cold water

2 tbsp. honey

2 tsp. vanilla extract

In a large bowl combine starch, flour, sugar, cinnamon, and baking powder
Cut butter into mixture until butter is in TINY pieces.

Stir in water, honey, and vanilla.

Divide dough in half

Place half of the dough on to parchment paper.

Roll out to 1/8 inch thick

Sprinkle top with granulated sugar
Score the crackers with a pizza cutter and poke holes in the cracker with a fork

Bake at 325 for 15-20 min. or until the graham crackers feel hard to the touch and are slightly brown.

Gluten Free Hostess Style Cupcakes

2011-09-10T17:11:00.000-04:00

As a kid these cupcakes were a special treat. Although everyone in my family made better tasting cupcakes from scratch my young taste buds craved this processed snack. After going gluten free I really missed these cupcakes. As I was browsing the Internet a few weeks ago I found a recipe on the Betty Crocker website for a gluten filled homemade version. After a few hours writing the recipe, and a few test runs I almost decided to keep this recipe a secret. They are THAT good. A bit time consuming, but totally worth it in the end. Get out every bowl in your kitchen and get started with these AMAZING treats!

Step one: Make devils food cupcakes.

1 1/4c. Pamela's baking mix

3/4 c. tapioca starch

2 c. sugar

1/2 c. cocoa

3/4 tsp. baking powder

1 1/2 c. milk

1/2 c. butter

2 tsp. vanilla extract
2 eggs
2 tsp. instant chocolate pudding mix

Combine butter, milk, vanilla, sugar, and eggs. Mix Well
Add dry ingredients and mix well.
Fill cupcake pan 3/4 of the way full (about 1/4 c. mix per cup)

Bake at 350 for about 20 min. or until they pass a toothpick test

When cupcakes are cool use a melon baller to scoop out a small well in the center of each cupcake. Be sure not to go all the way through the cupcake.

Step two: Make the Filling.

Filling: 1c. vanilla buttercream

1/2c. + 2 tbsp. marshmallow cream

Mix well, chill in the refrigerator for 15 to 20 min.

Fill a zip lock bag with the mixture, cut end off bag and pipe filling into the well of each cupcake.

Let cupcakes sit for 10 min to let the filling set up in the cupcake.

Step three: Make the Chocolate Topping

Chocolate Topping:
1 c. chocolate buttercream
1/2 c. semi sweet chocolate chips

2 tsp. corn syrup

Microwave topping for 30 seconds. Stir, microwave for another 15 seconds and stir. Continue in 15 sec. intervals until the chocolate chips are melted.

Dip the tops of the cupcakes into warm chocolate topping. If the topping cools, put it back in the microwave for 10-15 seconds. Place on a cooling rack to dry.

Step Four: Curly Q's
When the topping is dry use vanilla frosting with a number 2 tip to pipe 7 swirls onto each cupcake for that classic hostess style.

Enjoy!

Vanilla Ice Cream

2011-09-09T10:07:00.000-04:00

My husband bought a kitchenaid ice cream maker attachment for my mixer. He really spoils me. This recipe was created to spoil him. This is a great base for ice cream and will hold up to any mix-ins, including cookie dough! However, this is not a diet recipe and I don't even want to know how many calories are in this recipe.

2 c. heavy cream
1 c. whole milk
2 tbsp. vanilla
1 14oz. can sweetened condensed milk

That's it! Mix well, chill for a few hours then freeze according to the manufacturers instructions.
Let me know your favorite mix in!

Coca-Cola Cake

2011-09-07T21:43:00.000-04:00

Coca-Cola is king in the South. One of the biggest culture shocks when I moved to West Virginia was WV's Pepsi fascination. I just don't get it... Coke is better by 110%.

There are tons of things you can do with coke, but one of my hubby's favorite is Coca-Cola cake.

This is the original recipe from the Coca-Cola website luckily for us you can easily substitute Pamela's baking mix for flour. No added anything! Hooray for easy gluten free. I knew I could count on Coke!

CAKE:

2 c. sugar

2 c. Pamela's Baking Mix

1 1/2 c. small marshmallows

1/2 c. butter

1/2 c. oil

3 tbsp. cocoa

1 c. Coca-Cola

1 tsp. baking soda

1/2 c. buttermilk

2 eggs

1 tsp. vanilla extract

Frosting:

1/2 c. butter

3 tbsp. cocoa

6 tbsp. Coca-Cola

3 3/4 c. confectioners' sugar

2 tsp. vanilla extract

1 c. chopped pecans

Combine granulated sugar and flour, and marshmallows.

In a saucepan, mix butter, oil, cocoa, and Coca-Cola.

Bring to a boil and pour over dry

ingredients; blend well.

Add buttermilk, eggs, vanilla and baking soda to batter. Mix WELL

Pour into a greased 9x13 pan and bake at 350 degrees for 35 to 45 minutes, or until the cake passes toothpick test.

Remove from oven and frost immediately.

As soon as your cake is almost done start to make the frosting.

Put butter, cocoa, and cola in a saucepan and boil.

Pour over confectioners sugar mix WELL

Stir in vanilla and pecans.

Spread over hot cake.

Let cake cool and cut into squares. Best served with vanilla ice cream.

Quinoa Salad

2011-09-05T15:22:00.000-04:00

A fresh tasting salad perfect for a light lunch. Quinoa is full of protein and nutrients. Now this might not be the best looking salad, but the taste is out of this world.

1c. dry quinoa, cooked and drained
1 large cucumber, diced

2 roma tomatoes, diced

1/3c. diced bell pepper

1/2 c. kalamata olives, diced

1/2 c. cilantro, shredded

2tsp. lemon juice

3 tbsp. olive oil

1 tbsp. apple cider vinegar

1 tsp. dried dill weed

1 tsp. salt

1/2 tsp. black pepper

Combine quinoa with diced vegetables. Toss Well.

Stir together lemon juice, olive oil, vinegar and seasonings.

Toss well. Serve room temp or slightly chilled.
Can be kept in the fridge for up to 3 days.

Black-Eyed Peas

2011-09-03T16:15:00.001-04:00

Peas are a staple in southern cuisine. Not those weird bright green things that are found on salad bars, but real peas. Black-eyed peas. Apparently some people have never heard of them and even more have never tasted real peas. Here is an easy recipe to fix that problem.

1 lb. dried black-eyed peas, soaked overnight
2 c. beef broth (or more depending on the size of your pot. have enough to cover the peas)
1 tbsp. salt
1/2 tbsp. black pepper
1/2 onion, diced

Combine all ingredients in a 4 quart boiler.
Boil for 5 mins. then simmer for up to 1 hour.
Peas should be cooked until they can be squished with the back of a spoon. Cooked. Not Steamed.
Season with more salt and pepper to taste.
Serve with cornbread and hot sauce.

Divinity

2011-08-31T19:14:00.000-04:00

Another famous treat that can't be made on a rainy or humid day. Trust me it won't set up.

4 c. sugar
1 c. corn syrup
3/4 c. cold water
3 egg whites
1 tsp. vanilla
1 c. chopped pecans

In a medium saucepan over medium heat stir sugar, corn syrup and water. Stir until sugar is dissolved. DO NOT STIR beyond this point.
Heat until mixture reaches 250 degrees.
Beat egg whites until stiff
Pour syrup mixture into egg whites stirring constantly.
Add vanilla and continue to beat until mixture holds shape.
Stir in pecans
Drop by spoonfuls onto waxed paper
Store in an airtight container for 1 week

Pralines

2011-08-30T23:44:00.000-04:00

A famous Southern treat. Easy to make and easy to eat the whole batch. Just don't make them on a rainy or a humid day, or it won't work.

1 1/2 c. sugar
1 1/2 c. brown sugar
1/8 tsp. salt
3 tbsp. corn syrup
1 c. evaporated milk
2 tbsp. butter
1 tsp. vanilla
2 c. chopped pecans

In a non stick sauce pan heat sugar, salt, corn syrup, milk, and butter. Stir with a WOODEN spoon, if you use something else it won't work.

Bring ingredients to a boil. Heat until a candy thermometer reaches 236 degrees.
Remove from heat.
Cool for 10 mins.
Add vanilla and nuts. Stir for 2 mins. until candy looses its shine.

Drop by spoonfuls onto waxed paper, until dry.

Cornflake Candy

2011-08-29T22:59:00.000-04:00

An old favorite easily gluten free.

1/2 c. sugar
1/2 c. brown sugar
1 c. corn syrup
1 1/2 c. peanut butter
5 c. gluten free cornflake cereal

Microwave corn syrup and sugars 1 min. at a time until the sugar is dissolved.
Stir in peanut butter. (you may need to put it back in the microwave 30 seconds to dissolve the peanut butter)
Stir in cornflakes.

Drop by large spoonfuls onto wax paper to dry
Store in an airtight container for up to 5 days (if it last that long)

Frappuccino

2011-08-27T16:55:00.000-04:00

10 times cheaper than the neighborhood store and just as delicious

3/4 c. strong coffee flavor of your choice
3 tbsp. sugar
2 tbsp. nesquick
1 c. cold milk
2 c. ice

Combine in a blender and mix well.

Alfredo Sauce

2011-08-25T22:25:00.000-04:00

Alfredo sauce is easy to find in a store, but it can't compare to homemade.

1 5oz wedge Parmesan cheese, grated
2 c. heavy cream
1 stick butter
2 tsp. garlic salt

Melt butter in a saucepan
Add cream and heat through
Add cheese and stir until cheese is melted.
Stir in garlic salt, add salt, basil and pepper to taste.

Earthquake Cake

2011-08-24T01:01:00.001-04:00

When the news of the earthquake on the east coast hit the TV today my first thought was not very charitable at all... the first thing that came to mind was an earthquake cake. Now this might make me a bad person, but after you try this cake you will understand why it popped into my head. Now this takes a lot of prep work. a.k.a. TONS of measuring but the final result is soooooo worth it

4oz bittersweet chocolate, melted
1/3 c. sugar
1 gluten free yellow cake mix
1/4 c. instant vanilla pudding mix
3/4 c. milk
1/2 c. butter, melted
3 eggs
2 tsp. vanilla extract

1 8oz. pack cream cheese
1/2 c. butter, softened
1 lb. powdered sugar
1 tsp. vanilla extract

1 c. coconut flakes
1 1/2 c. chopped pecans

In a 9x13 greased pan sprinkle coconut and chopped pecans.

Mix the chocolate, sugar, cake mix, pudding, milk, 1/2 c.butter, eggs, and 2 tsp. vanilla.
Pour over the nut mixture

In a bowl whip cream cheese, 1/2 c. butter, powdered sugar and 1 tsp. vanilla.
Drop by spoonfuls on top of cake batter.
DO NOT STIR!!!

Bake at 350 for 45-50 mins.

Cake should look cracked and well... like an earthquake hit it

Pound Cake

2011-08-22T20:17:00.002-04:00

There are two things I have had the most trouble converting to gluten free; biscuits and pound cake. After many many many fail attempts pound cake can be crossed off the list. This recipe is modified from a friend's gluten filled recipe. It has been tested by several lucky volunteers and was declared delicious. So here it is...

1 1/4 c. white rice flour

1 c. tapioca starch (or any starch you have on hand)

2 tsp. unflavored gelatin

1 tsp. baking powder

3/4 c. melted butter (or oil if you prefer)

1 1/2 c. powdered sugar

2 1/2 tsp. vanilla

3 large eggs

2/3 c. + 2 tbsp. milk

Mix flours, gelatin, baking powder, and powdered sugar. Set aside.

Mix sugar, butter, vanilla, milk and eggs. When combined add dry ingredients 1 c. at a time until well combined.

Pour into a loaf pan and bake at 350 degrees for 1 hour or until it passes the tooth pick test

Tortilla Soup

2011-08-18T23:39:00.000-04:00

With the weather finally cooling off, in the low 80's instead of upper 90's, soups start coming to mind. Also, soups are easy as the crock pot is your friend. Here is a quick easy and almost healthy soup to warm up your life. Watch the seasonings. Start out with half and add more according to your taste.

6 c. chicken broth *I prefer homemade... but anything will do

2 c. chopped cooked chicken

1 c. diced carrots

1 small onion, sliced
1 c. chopped celery
1 small tomato, diced
1 c. frozen corn *you can use fresh but that takes too much time
1 15oz. can black beans, rinsed and drained

2 tbsp. cumin

2 tbsp. chili powder
1 tbsp. salt
1/2 tbsp. pepper

1 tsp. red pepper

1 tsp. garlic powder

Corn or flour tortillas cut into strips half toasted half plain.

Throw into a crock pot and cook on low for 6-8 hours or until carrots are tender.
Or bring to a boil on stove top, cut heat to simmer and simmer all day.

A few minutes before serving stir in the plain tortilla strips.

Serve garnished with toasted tortilla strips, cheese, and fresh cilantro.

Turkey Ravioli

2011-08-17T20:10:00.001-04:00

Now before you think you'll make this for dinner tonight check your clock. If it is 8 o'clock in the morning go for it! However, if it is closer to 3 pm... it just ain't gonna work hon.

If you have a pasta roller thingy you won't need nearly as much time as I did. My silly self decided to triple the recipe to have enough to freeze. Why I thought I could get it all done in less than three hours! Silly silly self. On the bright side I am now an expert ravioli folder person. Yay for practice!

In all seriousness this is a time consuming recipe. My suggestion is to make the filling the day before and it will save you lots and lots of time.

Filling:

1 lb. ground turkey, cooked

1/2 c. Parmesan cheese

1/2 onion, diced

2 cloves garlic, diced

1/2 c. mozzarella, shredded

1 large egg

1 tbsp. fresh oregano

1 tbsp. fresh parsley

1 tbsp. fresh thyme

Place all ingredients in a food processor. Pulse until mixture can be packed well as if for a meatloaf.

Chill overnight to keep your sanity. If you are a wild child proceed to the next step immediately.

1 recipe PASTA

Roll pasta into long thin sheets as thin as you can get 'em. The thinner they are the better texture you will get from your pasta.

Place 1 tsp. of filling about 1/2 inch apart on the sheets.

Fold the pasta over the filling. Cut into individual ravioli and press close. *you might need to use and egg wash to hold the pasta together, mine closed on it's own.

Freeze in a single layer for 1-3 months.

OR Drop into boiling water for 3-5 mins.

Serve immediately with your favorite sauce.

Homemade Gluten Free Pasta

2011-08-17T20:09:00.000-04:00

The title making you cringe? Running scared for the boxed stuff???? I was.
Homemade pasta is intimidating. The people on the food channels make it look so easy but it can't be right? I mean if it was easy everybody would be doing it... wouldn't they?
That's what I thought. Then I saw the prices of pre made gluten free ravioli and decided that if home cooks have been making pasta for centuries then surely I could do it too. Much to my surprise it was easy and a lot less time consuming than I had anticipated. Once you make it fresh you will never buy boxed pasta again.

1 c. white rice flour
1/3 c. Pamela's bread mix
2/3 c. + 3 tbsp. Tapioca Starch *can substitute any starch
1 tsp. unflavored gelatin
2 tbsp. oil
3 eggs
2-4 tbsp. water
1 tbsp. salt

Mix all ingredients for 3 mins. or until well incorporated. It should be similar to the texture of play dough. The dough will feel a bit wet, but shouldn't stick to your hands.

use a pasta roller or flour up your workspace and roll it out by hand. Cut into your favorite shape and cook away.

Here is the chart I use to determine cooking time:
Click here for Pasta Cooking Times

Oven Fried Chicken Tenders

2011-08-14T22:48:00.002-04:00

My favorite foods are those you can dip. I'm not sure why but there is something extremely satisfying about dipping foods. Chips and salsa, veggie sticks and ranch, french fries and ketchup, nachos and cheese, and then the king of all dippers... CHICKEN TENDERS!

Now I have bought several different frozen chicken tenders, but I like my food to have flavor. My food needs to be seasoned well... perhaps it's all the coffee or diet coke that has dissolved my taste buds. No matter the reason the result is the same FLAVOR!

Sometimes I add more red pepper to my chicken, but a very dear friend reminded me that not everyone likes to cough their way through dinner. So I give you my chicken tender recipe followed by suggestions for dipping :p

3 lbs. naked chicken tenders (or you could cut up your own boneless skinless chicken pieces)

2 c. crushed gluten free rice krispies

2 tbsp. paprika

1 tbsp. thyme

2 tbsp. grated Parmesan cheese

2 tsp. salt

2 tsp. black pepper

1 tsp. red pepper (optional)

1 ½ c. milk

3 tbsp. melted butter

Preheat oven to 350 degrees

Place rice krispies and seasonings in a food processor or blender. Blend into a fine powder

Pat tenders dry with paper towels.

Sit in milk for 3 mins.

Roll tenders in krispie mixtures

Lay out on a parchment lined baking sheet

Sprinkle with melted butter (use butter if you can… or at least butter flavored shortening)

Bake for 20- 25 mins. Or until chicken is no longer pink in the middle.

DO NOT FLIP!

Serve with honey mustard, ranch dressing, guacamole, marinara, or on a sandwich, or in a wrap, or on top of spaghetti!

NOTE: of course you could always deep fry; however, my husband is a healthy eater so my fryer is gathering dust :(

Focaccia Gluten Free

2011-08-13T17:13:00.002-04:00

Finally Focaccia! Great for sandwiches and with pasta dishes! Hope you enjoy! You can always add your own herbs to fit your taste buds!

2 3/4 c. Pamela's Bread Mix

1 tsp. unflavored gelatin

2 large eggs

1 tbsp. salt

1 tsp. garlic powder

1 tsp. oregano
1 tsp. thyme
1 tbsp. oil

3/4 c. warm water

1 tsp sugar

1 tbsp. yeast

3 tbsp. Parmesan cheese
1 c. mozzarella cheese shredded

Mix together flour, gelatin, salt,garlic, oregano, and thyme set aside.

In a small bowl mix yeast with sugar, pour water over yeast. Let sit for 5 mins.

Mix all ingredients except cheeses together until well combined. Turn onto a parchment lined baking sheet. Use wet hands to shape into a round.
Cover with plastic wrap and let sit in a warm spot to rise for 40 mins.
Sprinkle top with cheeses.

Bake at 450 for 15 mins.
Serve warm

Almost Oreos

2011-08-10T23:41:00.002-04:00

I wanted oreos, but the gluten free stuff just doesn't fix the cravings. However, this turned into more of an oreo whoopie pie... and I am okay with that.

Cookie:

1 1/4 c. Pamela's baking mix

1/2 c. cocoa

1/2 tsp. baking powder

1 tsp. baking soda
1 c. powdered sugar

1/2 c. butter, room temperature

1 egg

Filling:
1/4 c. butter

1/4 c. shortening

2 c. confectioners sugar
2 tsp. vanilla

First make cookies...

mix butter, sugar and eggs
add dry ingredients

drop by teaspoonful onto baking sheet

bake 375 for 8-10 min. or until slightly crispy

Filling:

Whip all ingredients together until well mixed.

After cookies cool spread 1-2 tbsp. of filling between 2 cookies.

Store in an airtight container for 3 days (if it last that long)

Flat Bread

2011-08-07T15:45:00.003-04:00

Finally! BE CAREFUL while baking... it turns brown very very quickly! The bread will feel crunchy when it is first baked, but will soften as it cools.

1 c. pamela's bread mix

1/2 c. tapioca starch

2 tbsp. sugar

1 tsp. geletin

1 tbsp yeast

1/2 tsp.salt

1/2 c. warm water
1 tsp. apple cider vinegar

2 tbsp. oil

2 eggs

Let yeast proof in warm water. Set aside for 5 min.

Mix ingredients together. Slowly pour water/yeast mixture into dough.

Stir.

place parchment paper on a jelly roll pan.

Spread dough on jelly roll pan. This will be very thin... and a bit difficult. You may need to oil your hands to help spread the dough.

Let bread rise for 40-60 mins.

Bake in a 425 degree oven for 15 mins. DO NOT OVER BAKE!
Bread should be slightly brown on top.
.

Allow to cool.
Cut into large pieces and store in a zip top bag on the counter top.

Flour Tortillas

2011-08-07T15:27:00.001-04:00

My local store quit carrying gluten free flour tortillas... grrrr. I need my wraps!!! Before going gluten free I had made tortillas once or twice so I figured I could work the recipe to come out gluten free. After 2 failed attempts the perfect recipe emerged. TA DA! Fast flour tortillas gluten free style!!

1 1/4 c. gluten free flour mix (I used Pamela's bread mix)

1 1/2 tsp. baking powder
1 tsp. salt
1/4 c shortening

1/2 c. hot water

Mix everything except water.
Add water a tablespoon at a time until the dough comes together.
Roll into golf ball sized balls

Roll out as thin as you can make it

Cook in hot skillet or on an electric griddle for 30 seconds per side or until little brown spots appear

Serve immediately or store on counter top in a zip top bag.

When making a wrap lay a wet paper towel over the tortilla and microwave for 20 seconds to prevent the tortilla from cracking while rolling around the fillings.

Flat Bread, Pitas, and Foccacia

2011-08-06T22:38:00.001-04:00

Just to let you know, these recipes are all in the works!!! Hopefully I will get at least one recipe perfected tomorrow.

Please comment, message, or email me if there are any other recipes you would like me to de-gluten!

Can Do Kid nutrition/energy bar

2011-08-05T18:16:00.002-04:00

First off, these bars are meant for kids so the portions are small. Any kid would love these bars. I grew up on gummy bears and sugar coated gummy worms, and this bar is still sweet enough for me. Why is this surprising? It only has 6 grams of sugar for the fun size! Enough for children to think they are getting a treat without ruining dinner.
The bars come in several different flavors, but my very favorite is CAN-illa Vanilla. Corny and cute! Go get some for your little one today!

Enjoy Life Crunchy Cookies

2011-08-05T18:10:00.002-04:00

I was recently given different samples to try and discuss on my blog.
The first things I grabbed out of the box were these Enjoy Life Crunchy Cookies. Now I am a fan of soft cookies so the crunch factor is a big negative in my book.
I received 3 flavors to try: Vanilla Honey Graham, Double Chocolate, and Sugar Crisp.

Sugar Crisp: When it says crisp, they really mean it! When biting into the cookie sugar and crumbs flew everywhere... not a good thing right after vacuuming the floor :(
The cookie has a bit of a sour flavor that I do not like at all. Also all of the cookies have rosemary extract... which is something else I just do not like. So these reviews are all going to be biased. This cookie rates a C+ Texture is ok but the taste is not to my liking.

Double Chocolate: This cookie is not nearly as crunchy as the sugar crisp. So HOORAY! However, the first taste to hit your tongue is unsweetened cocoa powder. That is just gross, but if your bite contains a chocolate chip it balances the cocoa powder. The cookie leaves a powdery aftertaste/texture in your mouth, but overall the cookie receives a solid B.

Vanilla Honey Graham: Another crunchy cookie with a taste very similar to a teddy graham, but a totally different texture. Very grainy and crunchy almost too grainy for my mouth. If you can get over the roughness of the cookie the taste is the best out of the three. I give this one an A+ however, it would get two pluses if it had a slightly softer texture.

Pot Roast

2011-08-04T20:34:00.000-04:00

Crock pots take all the hard work out of pot roast, but that can be our little secret!

1 bottom round roast
salt
pepper
thyme
beef broth

Sprinkle roast of any size with the seasonings.
Place in crock pot
Cover with beef broth.
Cook on low for 8-10 hours

Serve with mashed potatoes, brown gravy, and something green.

Brownie Crusted Cheesecake

2011-08-02T19:59:00.002-04:00

Need a nice dessert to impress people, but need it in less than an hour?? Look no further!!

1 box gluten free brownie mix
2 containers cheesecake filling (or make your own)
assorted flavors chocolate chips
chopped pecans

Mix brownie according to directions and bake on a 16 inch pizza pan at 350 for 20-25 min.

Mix cheesecake filling, or if you bough pre-made just spread on top of cooled brownie.

Melt chocolate chips one flavor at a time and drizzle over top of the cheesecake.

Sprinkle with pecans.

Chill for a few mins. Cut into slices and enjoy!

Tell all your guests how it took hours for you to make the dessert and you hope they enjoy it!

Bacon Creamed Spinach

2011-07-21T20:08:00.001-04:00

This may or may not resemble a traditional creamed spinach recipe. I've never eaten creamed spinach so I have no way to compare :)

1/2 c. sliced onion

1/2 tsp. garlic, minced

2 tbsp. butter

1 16oz. pack frozen spinach, thawed

1/4 c. heavy cream

1/4 c. cooked bacon, chopped

1/2 c. cheddar jack cheese, shredded

Caramelize onion with garlic and butter

Add spinach and heat through

add heavy cream, bacon, and cheese.

simmer for 10 mins.

If the spinach is too runny thicken with 1 tbsp. cornstarch dissolved in 1/4c. water and boil until thickened.

Gluten Free Protein Bar

2011-07-08T19:34:00.002-04:00

I am one of those people who doesn't get enough protein in their diet. Protein bars for breakfast fix this problem but they are sooooooo expensive and they don't taste as great as this recipe. Here is my version with 26g of protein in each bar. You may have a different amount of protein depending on what protein powder you choose.

1c. peanut butter
1/2 c. Agave Nectar
2 c. gluten free oats
1c. vanilla protein powder
2/3c. chocolate protein powder
1/2 c. milk (or almond milk)

Mix all ingredients except milk.
Slowly add milk until the mixture just comes together. You may not use all the milk.
Spread into a 9x9 pan.
Refrigerate until set
Cut into 8 equal bars

Wrap individually and store in freezer or refrigerator

Tuna and White Bean Salad

2011-07-08T19:27:00.002-04:00

A quick and cheap lunch or a light supper. Perfect for hot days!!

2 11oz packs Tuna
1 can navy beans, rinsed and drained (or your favorite bean)
1c. diced cucumber
1/2 c. diced tomato
1/4 c. diced cilantro

dressing:
1/2 c. olive oil
1/4 c. apple cider vinegar
2 tbsp. dill weed
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. red pepper

Mix tuna, navy beans, cucumber tomato and cilantro.
Mix dressing in a separate bowl
Combine.
Serve over lettuce or in a brown rice tortilla.

No Bake Lemon Pie

2011-07-08T19:19:00.001-04:00

This is the perfect dessert when it is too hot outside to turn on the oven. And an easy way to use up leftover cream cheese.

1 prepared gluten free graham cracker pie crust (optional)
1 14oz. can sweetened condensed milk
1/2 c. lemon juice (fresh is best)
1 1/2 c. whipped cream (if frozen please thaw)
4 oz cream cheese, softened

Combine all ingredients except whipped cream and mix well.
Fold in whipped cream
Pour into pie crust or into a pie pan.

Chill in the refrigerator for at least 2 hours or until set.

Enjoy!!

Angel Food Cake

2011-06-08T18:48:00.000-04:00

Summer. The word makes you think of fresh fruits and dainty light suppers. Well, desserts are essential for a happy life; so Angel Food Cake is the best summer dessert. It can be dressed up or down.

Texture is very important in an angel food cake. If the texture is wrong the cake is not angel food. This recipe will surprise you and your guest will never guess it is gluten free! Hope you enjoy!

1 1/2 c. egg whites

2 c. confectioners' sugar (divided)

1/2 c. white rice flour

1/2 c. tapioca flour

1 1/2 tsp. cream of tartar

2 tsp. vanilla extract

Directions

Place egg whites in a mixing bowl; let stand at room temperature.

Add cream of tartar, extracts and salt to egg whites; beat on high speed.

When you have soft peaks slowly add 1 c. sugar. Beat until stiff peaks form.

Sift flours and 1 1/4 c. sugar.

Slowly fold into egg white mixture.

Carefully add batter to a 10 inch tube pan

Bake at 350 degrees F for 40-45 minutes

Turn cake upside down and cool for 1 hour. Remove from pan.

Serve with fresh fruit and whipped cream, or lemon curd.

Best Bread EVER!

2011-05-25T19:08:00.001-04:00

I have finally found my perfect bread recipe. Hope you like it!

The texture is just like regular bread. However, I haven't had a chance to see how long it last because it is eaten too quickly in my house.

2c. Pamela's bread mix

1c. tapioca starch

1 tsp. unflavored gelatin (like Knox)

2 1/4 tsp. yeast (or 1 packet from Pamela's mix)
1 1/2 tsp. salt

3 eggs

1/4c. butter

1/4c. honey

1 1/3c. warm water

Mix dry ingredients. form a well in center of flour. Add all liquid ingredients except water.
Stir together. Slowly add water 1/4 c. at a time until the batter slides off a spoon in globs. slides is the key word, you want the batter more like a thick cake batter... not pancake batter.

Sprinkle yeast over the top and wait 2 mins.
Mix well in mixer or use bread maker to finish.

If baking in oven:
Let dough rise for 1 hour in a warm place. Or let rise overnight in refrigerator.

Bake in loaf pan at 350 degrees for 40 to 50 mins. or until the internal temperature reaches around 200 degrees. Remember it's always better to over bake bread than under bake.

Cornbread

2011-05-24T18:51:00.000-04:00

No sugar in this recipe. It's real cornbread...not the Yankee stuff :p

2c. self rising cornmeal (NOT CORNMEAL MIX)
2 large eggs
2 tbsp. mayonnaise
2 c. milk
1 tsp. salt

Mix cornmeal, eggs, mayo, and salt.
Pour milk into batter by 1/4c. increments until batter is pourable

Pour into hot cast iron skillet

Bake at 455 for 20 to 25 mins or until the bread is dark brown.

Tater Tot Casserole

2011-05-24T18:27:00.001-04:00

One of my favorite suppers ever, and another recipe that many people are unfamiliar with.

1 bag tater tots
2 lbs. lean ground beef
1 recipe cream of ___ soup

Pat raw ground beef into a casserole dish or 9x13 pan.
Season meat with seasoned salt and black pepper
Pour cream of ___ soup over the beef.
Arrange Tater tots in a nice pattern on top. Sprinkle with salt

Bake at 350 for 1 hour or until meat is done.

I love mine loaded with ketchup

Chocolate Cobbler

2011-05-24T18:22:00.000-04:00

I always talk about food... I'm addicted to recipes. One day at work I started talking about chocolate cobbler, however no one knew what I was talking about. At first I thought they were kidding around, but I soon realized that most people in West Virginia have never had a chocolate cobbler!!! So if you or anyone in your area does not know what this is then you are missing out on one of the best desserts in the world.
And lucky for you I made it gluten free :p

Here we go:

1 3/4 c. Pamela's baking mix
1/4c. Gluten Free Bisquick
1 tsp. baking soda
1 1/2c. granulated sugar
4 tbsp Cocoa
1c. Whole Milk
2 tsp. Vanilla
4 tbsp. Vegetable Oil
1 1/2c. Brown Sugar
1/2c. Cocoa
3 1/2c. hot tap water

Mix together flour, sugar, and 4tbsp. cocoa. Add milk, vanilla, oil. Mix well. Pour into greased 9x13 pan. Mix brown sugar and 1/2c cocoa together. Sprinkle over batter. Pour hot tap water over dry mixture and batter. Bake in 350 oven for forty to forty five minutes.

Serve warm with vanilla ice cream

Cheesy Chicken Pie

2011-05-19T20:24:00.000-04:00

This recipe is a combination of several of my old gluten filled favorite. The pie crust adds the perfect texture that will please everyone. Even the gluten eaters will love this one!

1 recipe your favorite pie crust. (I used Pamela's)

1 recipe Condensed Cream of ___ Soup

2c. cooked chicken, cubed

2c. cooked broccoli

1 onion, chopped

1c. shredded cheese

2 tbsp. thyme

1 tbsp. salt

1/2 tbsp black pepper

1/2 tsp. garlic powder.

Press pie crust dough into pie dish.

Spoon filling on top of crust.

Top with rest of pie crust dough
Bake at 350 for 40 mins. or until crust is browned.

Flan

2011-05-14T18:22:00.001-04:00

Naturally gluten free and naturally delicious!

1c. and 1/2c. sugar
6 large eggs
1 14oz. can sweetened condensed milk
2 12oz. cans evaporated milk
1 tsp. vanilla

caramelize 1 c. sugar
pour into custard dishes, coating the dishes completely

Mix eggs, 1/2c. sugar, milks and vanilla until well combined.

Pour custard mixture over caramel

Bake at 325 degrees for 1 hour, or until a knife inserted in the middle comes out clean.

Chill for 1 hour in the refrigerator.

Invert onto a serving dish and enjoy

Stuffed Pork Chops

2011-05-14T18:10:00.001-04:00

This recipe has a lot of prep work... and it takes some time; however it is soooo worth it! This recipe makes 2 pork chops, but enough gravy for 4 so if you double the recipe keep the gravy the same.

2 butterfly cut pork chops

Stuffing:
2 tbsp. butter
1/2 c. onion, chopped
1 1/2 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. dried parsley
2 c. gluten free bread cubed
1/4 c. chicken broth
salt and pepper to taste

Gravy:
2 tbsp butter
1/4 c onion, chopped
1/4c. gluten free flour
2 1/2c. whole milk
salt and pepper to taste

First make the stuffing;
saute garlic and onion in butter until onions are soft
add seasonings, cook for 2 mins.
toss in bread cubes
pour in chicken stock.
Stuff pork chops using toothpicks to hold together.

Brown stuffed pork chops on both sides
Remove toothpicks and transfer into baking dish.

Make Gravy:
add onions and butter to pan the pork chops were browned
when onions are translucent add 1/4 c. flour
cook for a few mins.
Slowly add milk whisking constantly until gravy thickens.
Add salt and pepper as needed

Optional: add 1/4 c. shredded cheese stir until melted

Pour gravy over pork chops and bake at 350 degrees for 25 or 30 mins.

Mexican Lasagna

2011-05-14T14:27:00.000-04:00

1 1/2 pounds lean ground beef

1 package taco seasoning mix

1 14oz. can peeled and diced tomatoes, drained

1c. corn

1c. your favorite salsa

2 c. cheese (I used Kraft Mexican blend)

10 (6 inch) corn tortillas

Preheat oven to 350 degrees

In a skillet brown meat and add taco seasoning as directed on package.

Stir in tomatoes, corn, salsa, and any other taco topping you want

In a 9x13 pan layer tortillas, meat mixture, and cheese.

Bake for 30 mins. until bubbly and cheese is melted.

Hamburger Steak with Gravy

2011-05-14T12:54:00.002-04:00

This recipe is fast and fail proof. Enjoy!

Steaks:
1 lb ground beef
1 egg
1/2 cup dry breadcrumbs
1/2 envelope dry onion soup mix
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Gravy:

1/2 envelope dry onion soup mix
2 cups water
2 tablespoons flour

Combine all patty ingredients shape into 4 thin patties.
Spray a non-stick skillet, and brown patties on both sides
Add dry onion soup mix and 1 1/2 cup water
Cover pan tightly and simmer for 20 minutes
Remove patties to a plate
In a small container combine 1/2 cup water with 2 tbs. flour.
Stir flour and water mixture into skillet mixture
Stir constantly with a whisk until it comes to a boil.
Boil for about 1 min. or until gravy thickens.
Place meat back into pan. Serve with hot biscuits.

Peanut Butter Fudge

2011-02-26T18:18:00.000-05:00

Fudge is good, but peanut butter fudge is great! This recipe is especially great because it can all be done in the microwave in less than 10 minutes! Be sure to stir with a wooden spoon... it makes the fudge taste better.

3/4 c. butter
1 5oz. can evaporated milk

3 c. granulated sugar (plain white sugar)

1 12oz jar peanut butter (can use 16oz. jars for a stronger peanut taste)

1 7oz jar marshmallow cream
1 tsp. vanilla extract

In a very large microwavable bowl melt butter

Stir in evaporated milk and sugar.

Microwave for 3 minutes. stir. Then microwave for another 2 minute or until boiling
When mixture is at a boil microwave for 1 minute. Stir. and repeat 3 times.

Remove bowl from microwave.

Stir in marshmallow cream

Stir in peanut butter and vanilla extract

Pour into a parchment lined 9x13 pan.
Refrigerate for 30 minutes

Melt 1/2 c. chocolate chips and spread over the top.

Potato Candy

2011-02-25T22:18:00.001-05:00

Another naturally gluten free food, potato candy. This was the first time I have made this treat... the first time I have ever heard of potato candy to be exact. Luckily for me, I had some wonderful people who know all about this stuff to help me figure it out.

1 small baked potato, skinned and mashed
1 lb. powdered sugar
1 tsp. vanilla extract
peanut butter

Stir vanilla extract into mashed potato.
Add powdered sugar 1/4 c. at a time until the consistency of pizza dough
Roll into rectangular shape
Spread a thin layer of peanut butter onto potato mixture.
Roll into a log
Chill for 30 mins.
Slice and Serve!

Antipasto Platters

2011-02-21T16:37:00.002-05:00

I spend most of my time planning recipes... always asking myself how can I make this recipe gluten free. Most of the time I forget that there are TONS of recipes that are naturally gluten free. Why don't I think about these? It's like when I went gluten free all I can eat are gluten free substitutes.

So here is a naturally gluten free appetizers that is perfect for potlucks, picnics, and is a wonderful treat at cocktail parties. Just make sure all your deli meats are gluten free.

I used

1 can artichoke hearts

1 can black olives

1 cup grape tomatoes

1 pack mozzarella pearls
1 pack prosciutto wrapped mozzarella

2 packs mixed Italian meats

1 pack roast beef

1 pack green grapes
1 jar roasted red peppers

Arrange on a pretty serving platter and serve with gluten free toast, Schar Italian bread sticks, or eat with your fingers!

Goulash

2011-02-21T16:28:00.002-05:00

Here is an easy quick supper that is ready in a flash! I use Tinkyada pasta because it won't fall apart as easily as some other pastas.

1 1b. ground beef
1 clove garlic, chopped
1 onion, chopped
1 tbsp. Worcestershire
1 tbsp. paprika
1 tbsp. salt
1/2 tbsp. black pepper
1 tsp. hot sauce
3/4 tsp. marjoram
1/2 tsp. basil
                                 1/2 tsp. bay leaf
                                 2 1/4 c. dry elbow noodles
                                 1 6oz. can tomato paste

Cook noodles.
Cook beef, onion and garlic. Drain grease.
Add seasonings and stir.
Stir in pasta.
Stir in tomato paste.
Simmer for a few mins.

Serve with salad

Caramel Monkey Bread

2011-02-21T16:17:00.002-05:00

My husband isn't going to eat monkey bread for months after this one. I have been working on this recipe for weeks, but about the third try it came out perfect. Now there are some limitations on this recipe. It is meant to be eaten the day it is made... you can eat it the next day but try to consume the entire thing in 24 hours (it's not hard :p) If you are going to eat this the next day, reheat it in the oven at 350 for about 10 mins. Microwaves dry out the bread. I didn't have a bundt pan that was clean, so I made my own! I use a spring form pan, and put a small glass bowl in the middle to create the correct shape. If you make your own be sure you take out the small bowl before you put the monkey bread on a plate... I forgot and it tore the bread when I took it out...

but it still tasted GREAT!

Glaze:

3/4 c. butter

1 c. brown sugar

2 tbsp. whipping cream

Bread:

1 c. GF Bisquick

1/2 c. Orgran All Purpose Flour
2 c. Kinnikinnick pancake and waffle mix

1/2 c. milk

2 tbsp. sugar

3 tbsp. softened butter

2 tbsp. vanilla extract

1 egg (room temp)

Coating:

1/4 c. sugar

2 tbsp. cinnamon (more or less to taste)

2 tbsp. melted butter

In a small saucepan combine ingredients for glaze. Bring to a boil, then lower the temp. and simmer for 5 mins.

While glaze is heating mix together bread. It should be stiff and easy to handle. Grease your hands and roll bread into walnut size balls.

Roll balls in melted butter then the cinnamon sugar mixture.

Place in a greased bundt pan.

When glaze has simmered, pour over the bread in the bundt pan.

Bake at 350 for 30-40 mins. I use a thermometer to test for done-ness. When the middle of the bread reaches 185-190 degrees it is done.

Let bread rest for 5 mins. Then turn out onto a plate. Serve Warm.

Mac and Cheese

2011-02-17T19:16:00.002-05:00

When I think of macaroni and cheese I always think of Velveeta. I first tried to make mac and cheese using the original recipe and just subbing gluten free noodles... it did not work. The taste was completely wrong. The noodles absorbed too much of the sauce and it lost the creamy texture mac and cheese needs. However, with a few easy tweaks to the recipe you have wonderful mac and cheese.

I used a tri colored pasta made from quinoa. I think it stands up to the sauce better than some brown rice pastas. Also, feel free to play with the topping. I used cheddar flavored crackers for a kick.

This recipe would also be good with chicken and broccoli mixed in with the macaroni!

1/2 stick butter melted

1/4 c. gf flour mix

1 c. heavy cream

8 oz. Velveeta cut into cubes

2 c. cooked noodles of your choice

1/2 c. shredded cheddar cheese

1/2 c. crushed Ritz style gluten free crackers

2 tbsp. butter

1/2 tsp. black pepper

1 tsp. salt

Melt 1/2 stick butter in a sauce pan. Stir in flour and cook until golden brown. Stirring often to prevent burning.

Whisk in milk (or stir like crazy). Until well blended. Add Velveeta and stir until sauce is creamy.

Add seasonings and stir in cooked noodles.

Pour into 2 quart casserole dish.

Sprinkle with shredded cheese.

Mix 2 tbsp. butter and crushed crackers. Sprinkle over the top of the dish.
Bake at 350 for 30 mins.

Serve hot.

Gluten Free "Double Doozies"

2011-02-09T20:51:00.001-05:00

When my husband and I first started dating we would make special trips to the mall just to get double doozies. We always bought the biggest cookie we could, took it back to campus and split in half. These cookies have always been one of his favorite treats. When I could eat gluten I despised the place (although I still ate the cookies) because homemade taste sooo much better, but you always want what you can't have. So I have worked this recipe out and here it is!

First make your cookie. This is the recipe I used, but you can use any recipe that you are comfortable with... even Betty Crocker's Cookie Mix

Cookie:

1 stick butter softened

1/4 c. brown sugar

1/4 c. sugar

1 large egg

2 tsp. vanilla extract

3/4 bag chocolate chips

1 1/2 c. Gluten Free Flour Mix

Mix well. Drop by tablespoons onto parchment lined cookie sheet. Bake at 350 for 8 mins. Rotate cookie sheets and bake for another 8 mins.

Cookies should be slightly brown.

Let the cookies cool for 5 min. then transfer to cooling rack to cool completely.

While Cookies are cooling make the icing (you could use store bought... but this is soooo easy!)

Icing:

3 1/2 c. powdered sugar

2 tsp. vanilla extract

1/2 tsp. almond extract

4 1/2 tsp. heavy cream (may need more)

1 stick butter, softened

Whip butter cream and extracts until well combined. Slowly add powdered sugar. Add more liquid as needed... until it looks like icing. When the texture looks right whip for an additional 2 min.

Spread between two cookies and roll in decorations if desired

Let cookies sit out for 30 mins.

Transfer to an air-tight container for up to one week..

Purser's Pepto Chili

2011-01-30T16:52:00.000-05:00

My hubby is known for his tolerance of spicy foods. So a warning about the following recipe. This is how we make chili, but we never make chili without a bottle of pepto in the cabinet. So when making your chili start with teaspoons of each spice instead of tablespoons. Mix well and taste. Then add more. If you aren't used to spicy foods DO NOT follow these measurements... and if you do and you get sick don't say I didn't warn you :)

2 lbs. lean venison (You could use beef, but it's not the same)
1 lb. dry kidney beans, soaked overnight

1 2oz container of chili powder

3 tbsp. cumin powder

2 tbsp. salt

1 tbsp. dried parsley
1 tbsp. dried basil
1/2 tbsp. red pepper

3 tbsp. paprika

2 cloves minced garlic

2 large onions diced

1 8oz can tomato sauce
2 tomatoes diced

2 c. beef stock

Louisiana Hot Sauce (we use 1/4 c)

2 Tbsp. Sugar

In a large dutch oven saute onions and garlic in a bit of veggie oil.

Add meat and cook through

Add tomato sauce and diced tomatoes

add stock, beans and spices (not sugar)

simmer for 1 hour and taste

Stir in a small bit of sugar to balance the spices 2 tbsp max!!

Add hot sauce as needed.

After spices are balanced to your liking simmer for 3 to 8 hours and serve with chopped onions, cheese, sour cream, and jalapeno peppers

Garlic Cheese Sticks

2011-01-29T10:45:00.003-05:00

You cannot eat pizza without cheesy bread... so here we go:

1 pre baked pizza crust (my recipe is the last post)
3 tbsp. melted butter
1 tbsp. garlic powder (or less if you don't like garlic)
1/2 tsp. salt
2 c. cheese of your choice
2 tbsp. basil

Brush melted butter over the crust sprinkle with garlic powder and salt.
Top with cheese
Sprinkle basil over the cheese

Bake at 400 for 15 mins. or until cheese is melted.

Pizza Dough

2011-01-29T10:32:00.006-05:00

Last night was my night for being out of ingredients. Not only was I out of cocoa for my brownies (see last post), but I was low on my bread flour and couldn't make my usual pizza crust either!!
I played with a different recipe and adapted it to GF. Im now thinking of replacing my old recipe! Hooray for invention!! This dough gets even eaiser if you mix it in a food processer... no mess haha

1 tbsp. active dry yeast
1/2 c. milk (warmed to around 110-115 degrees to activate yeast)

1 c. bread mix (I used Pamela's)
3 tbsp. Parmesan Cheese
1 tbsp. Italian seasoning
1 tbsp. oil
1 tbsp. apple cider vinegar
1/2 tbsp. garlic powder (add more or less depending on taste)

Put yeast and warmed milk in the food processer (or bowl) and let it sit for 5-8 mins.

Add the other ingredients, mix well.

Dust a 12 inch pizza pan with cornmeal (adds texture)

Put dough in the middle of the pan and using your fingers push the dough to form a circle.

Bake at 400 for 10-15 mins. until dough is almost done.

Top with your favorite pizza toppings and put it back in the oven until cheese is melted and edges of crust are golden brown.

Or let crust cool, wrap it up tightly, and put it in the freezer for later!

Better Batter Brownies

2011-01-29T10:22:00.004-05:00

Most packaged gluten free mixes and frozen brownies have a weird texture after baking. Also, I can never make gooey brownies from these mixes. However this is not a problem anymore. Last night after craving brownies for hours I gave in and made some. I didn't have enough cocoa to make my usual recipe so I made one up based on a gluten recipe I had years ago. With a few changes it worked wonderfully!! Now you can have ooey gooey rich chocolaty brownies in 35 mins.

1/2 c. melted butter
1 c. sugar
2 tsp. vanilla
2 eggs
1/2 c. GF baking mix (I used Pamela's)
1/3 c. cocoa
1/2 tsp. baking powder

Mix batter well. Make sure your butter is melted completely. If you don't want the calories from the butter you can use canola oil. But it will change the taste... but they will still be great!

Pour into a greased 9x9 pan
Bake at 350 for 20-25 mins until the edges are done. The middle will still be loose. Let cool completely brownies should set up as they cool.
Slice and enjoy!!

Gluten Free Cookie Dough (ice cream topping)

2011-01-27T17:53:00.005-05:00

I MISS cookie dough ice cream!!! I can't stand not having it and TCBY mocks me when I drive past ;) So I decided to make my own. Lucky you I figured it out and have decided to be nice and share.

Warning!! This recipe is time consuming and is not for those on diets. *I ate half of mine while I was making the dough.

First clear out space in your freezer. You will need a level space to fit a cookie sheet.
Line a cookie sheet with parchment or wax paper. You do not want to oil a pan so the dough won't stick... not a good idea.

1/2 c. butter, melted
1/2 c. brown sugar, packed
1/4 c. white sugar
1/2 tsp. vanilla
2 tbsp. milk

1 1/4 c. flour
1 c. mini chocolate chips

Mix butter sugars vanilla and milk. Keep mixing until well combined.

Stir in flour and chocolate chips.

Form into 1/4 tsp. size balls. Or roll into log shape and slice thin.

Place evenly on cookie sheet and freeze for 2 hours.

Move dough into pint size zip top bag and store in the freezer for about a month.

This is perfect for a parfait or by themselves.

Glutino Wafer Cookies

2011-01-27T17:45:00.003-05:00

I LOVE wafer cookies, but the gluten filled cookies kill me so HOORAY OPTIONS!

I bought the chocolate coated vanilla wafers and the lemon wafers.

The lemon are AMAZING but the filling doesnt have the same texture as the gluten filled wafers. However that is to be expected. These have a bright lemon texture and are very light... just don't eat the entire box in one seating.

The chocolate covered vanilla wafers are less impressive than the lemon ones. The cookie itself is delicious, but could use more filling. However I am not a big fan of the chocolate coating. It taste very milk-ish. However I ate the entire box in less than a week so they are good, but not as good as the lemon.

Each box has about 16 little wafers. So I would buy two boxes :p
There is a major flaw in these wafers. Like the gluten ones they get stale very eaisly. Keep them in a zip top bag after opening the package or they will be hard as a rock... although it would be a very tasty rock.

Sassy Sauce (bbq sauce)

2011-01-27T17:36:00.003-05:00

Sassy sauce is my newest go to yummy sauce. I have eaten this on chicken, as a dip and on my roast beef sandwhiches. I have debated on whether or not to share the recipe, but I have finally decided as I do not sell the sauce for money I should share the recipe :)

Make sure all the ingredients are gluten free. Any brand will do and remember you have to play with the spices until you find the perfect blend for your taste buds.

2 c. ketchup (I use Hunts)
1/2 c. brown sugar
1/4 c. apple cider vinegar
1 tbsp. molassas
1/2 tsp. red pepper
1/2 tsp. paprika
1/2 tsp. celery salt
1/2 tsp. salt
2 tsp. garlic powder (NOT SALT)
1/2 c. mustard (regular yellow mustard)
1 tbsp. chili powder
1 tbsp. black pepper
2 tsp. Dale's marinade (or other liquid smoke flavoring)
2 tbsp. worcestershire sauce
2 tbsp. canola oil

Mix all ingredients except oil.

Bring mix to a boil
Boil for 2 min
Remove from heat and stir in oil. Mix well.

This will keep in the fridge for a few months.

yield 3 cups

Individual Spanakopita (Spinach Pie)

2011-01-23T22:10:00.005-05:00

I LOVE Spinach pies, but I do not have the patience to make a GF Filo at this time. So here is my version using rice papers

1/2 large onion diced
2 cloves garlic, minced
1 tsp. salt
1 16 oz pack frozen spinach thawed and drained
3 tbsp. dried dill weed
2 tbsp. dried parsley
2c. feta cheese
1 egg
Rice Papers (spring roll wrappers)

Saute onions garlic and salt until the onions are translucent
add thawed spinach cook until spinach is warmed through
stir in Feta cheese. Add seasonings if needed.
Pull off heat and cool mixture
Stir egg into cooled mix.

Soak rice papers in water for 15 seconds before using. (Only do one at a time)
Fill 1 rice paper with 1/4 c. of spinach mix
Brush pie with butter
wrap in another rice paper and brush outside with butter.

Place on baking sheet and bake at 350 degrees for about 30 mins. or until the pies are slightly browned.

Let the pies cool for a few mins. before serving. If you have leftovers reheat in an oven or toaster oven instead of the microwave.

They are not the prettiest thing you could put on your plate, but they are delicious!

Nutty Oatmeal Cookies

2011-01-23T14:34:00.005-05:00

These are chewy and soft! If you keep them in an airtight container they will last for a week. Maybe longer, but I ate mine so I couldn't tell if they would have stayed fresh.

2c. GF Flour
3c. Oats, use GF certified if you wish
1c. Butter
1c. Brown sugar
1c. White sugar
2 eggs
1c. Chocolate chips
1c. Walnuts chopped fine
11/2 tsp. Cinnamon
1 tsp. Vanilla extract
11/2 tsp. Baking soda

Mix well. Chill dough for 30 min.
Roll into walnut size balls. Flatten slightly with a fork.
Bake at 375 for 9 min.
Will be soft

Cool on bkng. Sheet for 4-6 mins. Then move to cooling rack and let them cook completely

Red Velvet Cupcakes

2011-01-09T18:00:00.004-05:00

1 3/4 c. oil
3/4 c. white sugar
3/4 c. packed brown sugar
2 eggs
2 1/2 c. Gluten Free Flour
(I used 1c. brown rice flour and 1 1/2 c. Orgran self raising flour)
1 tsp. baking soda
2 tsp. Orgran Gluten Substitute
1c. buttermilk
2 tsp. vanilla
2 tbsp cocoa
1 1oz container red food coloring

Mix well pour into lined cupcake pans

Bake at 350 for 20-25 mins. or until toothpick comes out clean

Icing:

2 sticks butter melted
2 boxes confectioners sugar
2 8oz cream cheese
2c. chopped pecans
2 tsp. vanilla

Beat on high until fluffy
Ice cupcakes generously

Sprinkle tops of cupcakes with more chopped pecans

Chocolate Cloud Cookies

2011-01-09T17:43:00.005-05:00

1 15 oz. GF Chocolate Cake Mix
3 tsp. Chocolate pudding mix (instant)
1 stick butter melted
1 egg
1 1/2 tsp vanilla

Mix well
Roll into 40 1in. balls
Roll each ball in confectioners sugar

Place 12 cookies on each baking sheet
Bake 350 degrees for 10 mins.
The cookies will be soft.
Cool on sheet for 5 mins. Then cool on cooling rack.

White Gravy AKA Sausage Gravy

2010-12-20T18:24:00.003-05:00

White gravy is the best gravy ever and is wonderful on grits, biscuits, pork chops, fried steak and pretty much everything else. However mix in sausage and you have my family's favorite breakfast.

You will need

4c. COLD milk (any non flavored milk will work)
2 tbsp. cornstarch
1/4c. GF Flour
1/4c. butter or pan drippings from meat (sausage!!)

When pan drippings are still hot or after butter is melted...
Add GF flour and cook until the flour has browned.
Disovle cornstarch in milk
Add milk/cornstarch mixture to pan
Stir/Whisk like mad!!!! Make sure the gravy is smooth
Simmer for 10-20 mins. until the gravy has thickened.

Add salt and pepper to taste

If making sausage gravy add sausage NOW! And add lots of black pepper for that "Jack's" taste!

Brown Gravy

2010-12-20T18:16:00.008-05:00

Now that biscuits are mastered, it is time to move on to toppings.
Brown gravy is an easy dish to make and can be thrown into a crock pot with other ingredients so supper is ready and waiting when you get home from work.

When I make gravy I always make a double or triple batch and put some in the freezer for emergency gravy situations.

1/4 c. total butter, pan drippings, or a combination thereof
1/4 c. Gluten Free Flour
2 c. gluten free beef broth (can use any broth but beef gives it the best flavor)
1/4 tsp. garlic powder
Salt and Pepper to taste

Start by melting the butter/pan drippings in a fairly large skillet or saucepan. Add flour and cook until mixture is slightly brown stirring constantly.

Slowly pour beef broth into pan whisking constantly.
Simmer gravy for 15 to 20 mins. until it thickens.

Cook cubed steak, or mashed potatoes, or pot roast and add the gravy. It is a wonderful addition to any meal!

Better Biscuits

2010-12-19T23:41:00.005-05:00

Ok, the other recipe is ok, but these are much better!

11/2 c. Gf bisquick
2c. Oran bread mix ( corn starch may be substituted)
1/2c. Sorghum flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder

1 stick butter softened

1 1/4 c. Buttermilk ( or soy milk + tsp vinegar)
1 1/4c. Water
1 egg beaten

Mix dry ingredients
Cut butter into dry ingredients
Add wet and mix well
Drop by spoonfulls onto greased cookie sheet. Don't crowd as the biscuits will spread
Bake at 350 for 20-25 until slightly brown

Udi's Gluten Free Bread

2010-12-19T13:54:00.005-05:00

A few months ago everyone was talking about udi's breads... However I was most likely hiding in a bathroom somewhere so I missed out on the craze.
When released from my gluten prison I ran to my grocery store and bought a loaf to see what the fuss was all about. From the moment I opened the bag I noticed a difference from other gluten free breads. IT HAS HOLES IN IT! Real air holes just like real bread! 2 cool points for holey bread :) Now the bread is small... so just make 2 sandwhiches :p

So to test the bread I made grilled cheese. I first defrosted my bread in the microwave. Texture was good and taste was really great! You can still tell it is gluten free, but IT WORKED!

So I then made my grilled cheese. I noticed I had to use extra butter to get the deep brown I'm used to. However, being raised in Alabama, I didn't mind one bit!

The bread toasted well on the outside, but the crunch didn't go all the way through. I may toast the bread on both sides then build my sandwich next time.

All in all this is the best store bought gluten free bread I have had. Hooray!

Glutino Chocolate and Yougurt Covered Pretzels

2010-12-19T11:02:00.003-05:00

I was walking down the GF asile in my local store and saw these on the shelf! I have been making them on my own for 2 years and now they are nicely packaged waiting for me to buy them. YUMMM
The best gluten free pretzels coated in yummy chocolate or yogurt! Life is good!
I bought a 5.5oz bag for 3.79. Not bad price for gluten free in my area!

Kielbasa Pasta

2010-12-19T10:55:00.003-05:00

Say the title of this dish 5 times fast. Now go cook it!

1 package GF shells (cooked)
1 lb. pack GF Kielbasa
1 8oz. can tomato sauce
2 tbsp. Italian Seasoning
2 tsp. salt
1 chopped onion
1 clove chopped garlic

Place onion, garlic, and kielbasa in a large skillett cook until onions are tender and kielbasa is brown.

Add shells tomato sauce and seasonings heat through.

Grate cheese over top and enjoy!