Wednesday, November 30, 2011

Zesty Barbecue Chicken Crockpot Sandwiches

My family loves these delicious chicken barbecue sandwiches!  It's even better that is a quick and easy crock pot recipe!

5 - 6 boneless skinless chicken breasts
1 18-oz bottle GF barbecue sauce
1/2 cup GF Italian salad dressing
1/4 cup brown sugar
2 tablespoons GF Worcestershire sauce

Place frozen chicken in crock pot.  In a bowl, mix the barbecue sauce, salad dressing, brown sugar and Worcestershire sauce.  Pour over chicken.  Cover and cook on high for 1 hour, then on low for 6 - 8 hours.  Take chicken out of the crock pot and shred.  Take out 1 - 2 cups sauce.  Put chicken back in crock pot and stir together.  Add back in enough sauce to make it as saucy as you'd like.

Serve on toasted gluten free bread, or gluten free buns.

Monday, November 28, 2011

Fresh Peach Pie

This is one of my all time favorite pies!  It's a recipe that my mother-in-law has made for years!  It has almond extract in it which gives it a great flavor and highlights the peaches!  This recipe makes 1 pie.  It's easily doubled if you want to make 2 pies.

6 - 10 fresh peaches
1 cup sugar
3 1/2 tablespoons corn starch
1/2 cup water
1/2 teaspoon almond extract
2 tablespoons butter
9-inch baked gluten free pie crust

Peel, core and mash 2 - 3 peaches (depending on size) into a large saucepan.  Stir in sugar, corn starch and water.  Cook on medium high heat stirring frequently until it comes to a boil.  Boil and stir for about 1 minute, until sauce is thickened.  Take off the heat and add almond extract and butter.  Stir and combine.  Let filling cool to room temperature.

Peel, core and slice 3 - 6 peaches (depending on size) into the baked pie crust.  You want the peaches to almost fill the pie shell.  When filling is cool, pour it over the fresh peaches.  Move the peaches around a little so the sauce trickles down throughout the peaches.

Refrigerate for at least 2 hours.  Serve with whipped cream!