Friday, November 16, 2012

Rice Krispie Treats

This quick and easy treat is a true crowd pleaser!!  It takes just minutes to make and I usually have all the ingredients on hand.  I'm so glad the Kellogg's brand starting making Gluten Free Rice Krispies because they taste so much better than the other brands, and they are affordable as well!

1 (16 oz) bag of large marshmallows
1 cube butter
10 cups Rice Krispies

Melt the marshmallows and butter either in a large bowl in the microwave or in a large pan on the stove.  Pour in Rice Krispies and stir until combined.  Pour into a butter cookie sheet and spread out and flatten.  Cool.  Cut into squares and serve.

Tuesday, October 23, 2012

Minestrone Soup

This Minestrone Soup recipe is definitely a keeper!  My sister Cheyenne gave it to me and told me it was a MUST try!  Wow!  I was completely surprised by the delicious flavor!  It has it all; veggies, pasta, beans, cheese, and delicious spices!  How can you go wrong?  It's hearty and good for you too!

2 slices of bacon, chopped (or 1 oz Pancetta, chopped)
1 1/2 cup onion, chopped
4 garlic cloves, minced
1 cup carrots, chopped
3/4 cup celery, minced
1/2 small head green cabbage, chopped in 1 inch pieces
1-2 small zucchini, chopped
1 teaspoon dried rosemary
1 teaspoon dried parsley
2 teaspoons dried basil
2 quarts whole tomatoes
1 quart water
5 chicken bouillon cubes
2 teaspoons salt
1 (15 - 19 oz) can Cannelloni, Great Northern or other white beans, drained and rinsed
2" x 3" piece of Parmesan Reggiano, cut into smaller pieces
2 cups dried GF pasta (macaroni or shells)

Prepare veggies before you begin and set aside.  Drain and rinse white beans.  Mash half of the beans and leave the other half whole.  Set aside.

Cook bacon in a large soup pot until bacon has released its fat, 2 - 3 minutes.  Add onion and saute until almost tender.  (If bacon doesn't produce enough grease to keep the onions from sticking, add a little olive oil.)  Add minced garlic and cook for another minute.

Add carrots, celery, cabbage, zucchini, rosemary, parsley and basil to the pan.  Cook and stir until veggies begin to wilt, about 5 - 8 minutes.

Add tomatoes, water, chicken bouillon, salt, beans, Parmesan cheese, and pasta.  Cook until pasta is tender, about 16 - 20 minutes.  Stir every few minutes.  Add salt and pepper to taste.  Serve immediately or keep warm in a crockpot until ready to serve.

•  If adding fresh spices use the following:
        1 4-inch sprig rosemary, chopped
        1/4 cup packed parsley, chopped
        1/2 cup packed basil, chopped

•  I use whole tomatoes I have canned myself.  If using store bought canned tomatoes, I would use stewed tomatoes.

Friday, September 21, 2012

Monster Cookies

These cookies are packed full of deliciousness!  They are a kid pleaser for sure, and adults love them too!  A big thanks to Stacey for sharing them with me!

1/2 cup butter
1 1/2 cups peanut butter (creamy or chunky) or cashew, almond or Sunbutter
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon corn syrup
2 teaspoons baking soda
1/4 teaspoon salt
3 eggs
1/3 cup chocolate chips
2/3 cup white chocolate chips
4 1/2 cups GF oats
1 cup M & M's
1/2 cup coconut

Mix in order with a large spoon.  Scoop in 1/4 cup size balls on cookie sheet then flatten a little.  Bake at 350º for 15 minutes. Don't overcook!  You want to keep them chewy.

Monday, September 17, 2012

Alfredo Sauce


This recipe is great because it's quick and easy!  My kids love it!  You can stir fry some shrimp or chicken and add on top, or you can just serve the sauce with the pasta!

4 tablespoons butter
1/2 teaspoon salt
2 cloves garlic, minced
4 tablespoons featherlight flour
4 cups milk
1/2 package cream cheese
1 1/2 cups Parmesan cheese
dash of pepper

Melt butter in saucepan.  Add salt and garlic.  Give it a quick stir until garlic is fragrant and then whisk in flour.  (If you cook garlic too much it will turn brown, which won't look pleasant in the white Alfredo sauce.)  Stir until heated through and gradually stir in the milk.  Cook, stirring constantly until thick and bubbly.  Stir in cream cheese and cook until melted.  Add in Parmesan cheese until melted.  Add a dash of pepper and stir.  Serve over gluten free noodles.


This shrimp is crazy easy to make and it tastes so good because of the seasoning!  I buy it at Costco.

2 tablespoons butter
1 tablespoon Johnny's Garlic Spread and Seasoning
12 ounces raw shrimp, peeled, deveined with tail removed

Melt 2 tablespoons butter in a saute pan.  Add 1 tablespoon garlic seasoning.  Add shrimp and cook until pink.

Tuesday, September 11, 2012

Meatball Curry

The first time I had this my sister made it for me.  I was a little skeptical; meatballs + curry?  I can't tell you what a pleasant surprise it was!  Wow!  I was impressed!  I love the delicious flavors of this meatball curry!  The spices combine so well together to make a flavorful dish.  It's easy to put together and my kids gobble it up!  Prepare all of your ingredients first before you begin cooking so you're ready to add them while cooking.

The original recipe is from Aarti Sequeira on Food Network.  You can find that here.  I make smaller meatballs than she recommends so there are more meatballs for my kids.  I also cut down on the cayenne pepper so it's not too hot.  I omit the water so the sauce is a little thicker as well.


1 pound ground beef
1 green Serrano chile or Anaheim chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
1 teaspoon salt


3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
1 cup onions, minced
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 medium tomatoes, finely diced
1 (14-ounce can) coconut milk
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)

For the meatballs:  
In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined.  Make 32 balls.  Divide the mixture in half and place on 2 paper plates.  Make 16 balls with each portion. 

For the curry:

In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the onions, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut milk, and salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, about 15 minutes.

To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice or over spaghetti!

Monday, August 27, 2012

Fried Ice Cream

This is a dessert is so yummy!  I love the crunchy Rice Krispy's & nuts combined with the cold ice cream and fresh fruit!  You don't have to add nuts but I definitely prefer it with nuts - particularly pecans.  You will want to buy the ice cream that is in a box, so you can open it up completely to slice it.  It's really quick to put together, but you do have to plan ahead because it needs to time to freeze.

3 cups Gluten Free Rice Krispy's
1 cup coconut
1 cup brown sugar, packed
1 cup nuts, chopped (optional)
1/2 cup butter, melted
1/2 gallon vanilla ice cream, slightly softened
Danish Dessert (Fruit Sauce directions)
Fresh fruit

Take ice cream out of the freezer to soften a little.  In a large bowl mix Rice Krispy's, brown sugar, coconut and nuts.  Pour melted butter over dry mix and stir.  Put about 2/3 of the mix on the bottom of a 9 x 13 inch pan and pat down firmly.  Open up the box of ice cream and cut it in slices about 1/2 inch thick and place on top of dry mix in the pan.  Distribute the ice cream evenly in the pan.  Sprinkle with the rest of the dry mix.  Place in the freezer until the ice cream is frozen, at least 4 hours, or overnight.

Before serving prepare the Danish Dessert using the fruit sauce directions on the back of the box.  (I like to use the Strawberry Danish Dessert.)

Cut Fried Ice Cream in squares and top with Danish Dessert and fresh fruit.

Monday, July 9, 2012

Homemade Slurpees

These homemade slurpees are totally just like the real thing!  Yum!  They're so refreshing on a hot summer day!  The great thing about this recipe is that you can change up the flavor, using whatever flavor of Kool-Aid you like!

4 cups cubed ice
2 cups Sprite
1/2 cup sugar
1 package Kool-Aid

Put ingredients in a blender and blend until ice is broken up and slushy!  Serve immediately!

Friday, May 18, 2012

Fruit Pizza

This recipe is slightly adapted from the Sugar Cookie recipe.  It's a perfect crust for Fruit Pizza!  You can make the pizza into a large pizza, or small fruit pizza cookies.

1 3/4 cup butter
3/4 cup instant vanilla pudding mix
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
3 1/2 cups featherlight flour
1/2 cup almond flour
1 3/4 teaspoons xanthan gum
3/4 teaspoon baking powder
1/4 teaspoon salt

Cream butter, pudding mix, and sugar.  Add eggs one at a time, beating well after each.  Add vanilla and almond extract.  Combine dry ingredients in a bowl, then add to creamed mixture.  Chill about 1 hour.

Preheat oven to 350º.  Spray cookie sheet with nonstick cooking spray.  Using your hands smash dough into a pizza shape about 1/4 inch thick.  If making individual pizzas, sprinkle clean counter with featherlight flour.  Roll out to about 1/4 inch thick.  Cut with a round cookie cutter and place on greased cookie sheet.

Bake for 10-11 minutes.  The edges will start browning, but the tops will still be very light.  Cool.

Frost with Fruit Pizza Frosting, and top with your favorite fruits.  Possible fruits:  Strawberries, Bananas, Kiwi, Mandarin Oranges, Grapes, Blueberries, Raspberries Pineapple, etc.

Fruit Pizza Frosting:
8 oz cream cheese, softened
1 cup whipped topping
1/2 cup powdered sugar

Mix all ingredients together until well blended.

Thursday, April 19, 2012

Hamburger Gravy over Rice or Noodles

This is a quick meal that I like to make when I haven't really planned ahead.  I always have the ingredients, and it's simple to make.  I just throw some rice in my rice cooker, make the gravy and there you go - dinner is served!  My kids like it too!  You can also serve it over pasta.

1 pound hamburger
1 medium onion, minced
salt and pepper to taste
3 tablespoons featherlight
2 cups water
3 beef boullion cubes

Brown hamburger and onions.  Season with salt and pepper.  Sprinkle flour on top of cooked meat.  Stir and cook for 1 - 2 minutes.  Pour in water and stir.  Add beef bouillon cubes.  Stir every minute or two, until thickened.  Serve over rice or noodles.

Tuesday, April 17, 2012


My kids gobble up meatloaf whenever I make it.  I like to cook it in a muffin tin, because it only takes 20 minutes to cook, and each person has their own individual meatloaf!  It's simple and saves time.  My family loves meatloaf with Meatloaf Sauce!

1 1/2 pounds hamburger
2 tablespoons dehydrated minced onion
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup GF oatmeal

Preheat oven to 375º.  Rehydrate the minced onion in water, then drain off excess water.  Add all ingredients in a bowl and mix together with your hands.  Put meatloaf in muffin tins.  Bake at 375º for 20 minutes.  Serve with meatloaf sauce.  Makes about 12.

Notes:  I use Lea and Perkins Worcestershire sauce because it's gluten free.
            The oatmeal stretches the meatloaf a little.  You don't have to use it, but I like to.

Meatloaf Sauce

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon mustard

Mix together and taste.  Sometimes I like to add more brown sugar. :)

Monday, April 16, 2012

Chicken Cordon Bleu

This is an easy way to throw together Chicken Cordon Bleu!  It's delicious, and also quick and easy to make.  I use chicken tenders because they are the perfect size for a serving, and they cook fast.  I've made the traditional Chicken Cordon Bleu where you flatten the chicken and roll the ham and cheese in the middle.  My thought is - what's the point?  It takes way too much time!  This way you get the same great taste in half the time!

Chicken tenders
Ham slices
Swiss Cheese
Chicken gravy

Chicken Gravy
2 tablespoons butter
1/2 cup onion, minced
2 tablespoons featherlight flour
2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and heat through.  Stir in milk.  Add bouillon cubes.  Stir until thickened.

Place chicken tenders in a greased 9 x 13 inch pan.  Top with a slice of ham about the size of the chicken.  Place a slice of Swiss cheese also about the same size on top of the ham.  Pour the chicken gravy over the chicken.  Bake at 375º for 25 minutes.  Serve with rice.

Note:  When I make this for my family I use an extra large casserole dish and cook about 13 chicken tenders.  This gravy recipe is still plenty for that many pieces of chicken.

Thursday, April 5, 2012

White Sauce & Potatoes

This white sauce is creamy and delicious!  It's the same recipe I use for creamed eggs.  We like it over mashed potatoes with cooked peas sprinkled on top.

6 tablespoons butter
6 tablespoons featherlight flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups milk

Melt butter and add salt and pepper.  Add flour and whisk, stirring until flour is heated through.  Gradually add milk and continue to stir.  Cook over medium heat, stirring constantly.  Cook until sauce becomes thickened.  Serve over mashed potatoes.  Sprinkle cooked peas on top!

Wednesday, March 28, 2012

Mudd Pie

This is a dessert I remember eating as a child!  I stumbled upon it and was excited to adapt it and make it gluten free.  I used Jeanne's Gluten Free All-Purpose Flour Mix and it worked really well!  It's a pretty rich dessert, so you can cut it into smaller servings.

1 cup Jeanne's Gluten Free All-Purpose Flour Mix
1 cube butter
1 cup chopped pecans
1/3 cup powdered sugar

Mix thoroughly and press into the bottom of a 9 x 13 inch pan.  Bake at 300 degrees for 15 - 17 minutes, then cool.

Cream Cheese Layer:
8 ounces cream cheese, softened
1 cup powdered sugar
9 ounces cool whip (use only 1/2 of the carton)

Mix well and spread on crust.

Pudding Layer:
2 small packages of instant chocolate pudding
2 1/2 cup cold milk

Beat for 2 minutes, then spread on cream cheese layer.

Spread on remaining cool whip and refrigerate for at least an hour before serving.

Jeanne's Gluten Free All-Purpose Flour Mix

I've used this blend of flour a little bit and have been happy with it!  I'm excited to continue to test it!  Here's her website:  Jeanne's Gluten-Free All-Purpose Flour Mix.

1 1/4 cup brown rice flour
1 1/4 cup white rice flour
1 cup tapioca flour
1 cup sweet rice flour
2 scant teaspoons xanthan gum

Friday, March 9, 2012

Daniel's No Bake Cookies

YUM!  Who doesn't love the delicious flavor of these chocolate and peanut butter no bake cookies!  They are certainly a favorite!  They don't stick around very long at our house!

 2 cups sugar
1/2 cup milk
1/4 cup cocoa
1 cube butter
1/4 teaspoon salt
1/2 cup peanut butter
1 teaspoon vanilla
3 - 4 cups GF oatmeal

Measure out ingredients before beginning.  In a large pan mix and boil sugar, milk, cocoa, butter and salt for 1 minute.  Quickly add peanut butter and vanilla and mix.  Add oatmeal until it reaches the consistency you like best.  If you add too much oatmeal it will be dry.  If  you add too little it will be runny.  (I like about 3 1/2 cups oatmeal.)

Tuesday, February 28, 2012

Cheeseburger Soup

When I first heard about this soup I had my doubts!  Cheeseburger soup with ketchup and mustard?  What?  But I have to say, it's actually delicious!  It's crazy how it really does taste similar to a cheeseburger!  It's a hearty soup with a yummy flavor!  You have to try it!

1 lb hamburger
1 cup onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 garlic clove, minced
3 cups chicken broth
2 cups potatoes, peeled, diced
1 teaspoon basil
3 tablespoons butter
1/4 cup featherlight flour
1 1/2 cups milk
2 cups Cheddar cheese, grated
1/4 cup ketchup
2 tablespoons mustard
salt & pepper to taste

Brown hamburger, onion, celery, carrots and garlic.  Season with a little salt & pepper.  Stir in broth, potatoes and basil.  Bring to a boil; reduce heat and simmer 10 - 12 minutes or until potatoes are cooked through.  In a separate saucepan melt butter.  Whisk in flour and heat through.  Add the milk and stir until smooth. Add the milk mixture to the soup and bring to a boil.  Reduce heat to a simmer.  Add cheese, ketchup, and mustard, stirring until the cheese is melted.  Add salt and pepper to taste.  You can serve this with chopped pickles, or relish!

Note:  I just make my chicken broth with water and 3 chicken bouillon cubes.

Friday, February 3, 2012

Carrot Cake

I love carrot cake!  It's so moist and delicious - especially with the cream cheese frosting!  Yum!

1 1/2 cups featherlight flour
1/2 cup gluten free flour
2 cups sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
4 eggs

In a bowl combine flours, sugar, baking powder, baking soda, and cinnamon.  Add carrot, oil, and eggs  Beat with an electric mixer till combined.

Pour into 2 greased and floured round baking pans.  Bake at 350º for 25 to 30 minutes or till a toothpick inserted near the centers comes out clean.  Cool on wire racks for 10 minutes.  Remove cakes from pans.  Cool thoroughly on racks.  Frost with cream cheese frosting.

Cream Cheese Frosting

8 ounces cream cheese (softened)
1/2 cup butter (softened)
about 1 pound powdered sugar (maybe a little more)
1 teaspoon vanilla

Blend cream cheese and butter well.  Beat in powdered sugar.  And vanilla and beat.