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!

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.

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.

Meatloaf

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. :)

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.

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!

Mud 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.  The nutty shortbread combined with cream cheese and pudding is my favorite!  This yummy rich dessert will have your heart!

Crust:
2 cups featherlight flour

1 teaspoon xanthan gum
2 cubes butter, softened
2 cups pecans, chopped
2/3 cup powdered sugar

Cream Cheese Layer:
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces cool whip, divided

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

Preheat oven to 300º.  

Wash your hands well.  In a medium bowl, add flour, xanthan gum, butter, pecans, and powdered sugar.  Mix with your hands until it's well combined and clumpy.  Press into an ungreased 9 x 13 inch pan. Bake for 15 - 17 minutes.  Let crust cool.

When the crust is cool make the cream cheese mixture.  In a small bowl combine cream cheese, powdered sugar and 1/2 of the container of cool whip.  Beat with an electric mixer until smooth.  Pour over cooled crust.

Next make the chocolate pudding.  In a medium bowl add 2 packages of pudding mix and 2 1/2 cups cold milk.  Whisk together for 2 minutes.  Spread on cream cheese layer.

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

Makes 15 - 20 servings.

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

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 1/2 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.

Makes about 42 cookies.