Peach Cobbler Bars

These bars remind me of fall and peach cobbler.  Doesn't fall sound good on a day like today?  I think the reason I love them so much is because of crunchy cobbler bar part.  Don't get me wrong, I love the peaches too, but when I eat cobbler I find myself wanting more of the crunchy part.  These bars are great because that's exactly what you get.  In fact you can eat them with your hands!  Then you add delicious fresh peaches to the bar and you just can't get any better than that!  Yum!  I adapted this recipe from Sally's Baking Addiction website to make it gluten free.   Enjoy!

Crust & Topping
2 cups featherlight flour
1 teaspoon xanthan gum
1 cup gluten free oats
2/3 cup brown sugar
2 teaspoons cinnamon
1 1/4 cups butter, cold and cubed (2 1/2 sticks)
1 cup pecans, chopped

Peach Filling
2 eggs
1 cup sugar
2 tablespoons featherlight flour
1/2 teaspoon salt
4 -5 medium peaches, peeled and chopped (about 3 cups)

Glaze
1 cup powdered sugar
4 teaspoons heavy cream (or milk)
1 teaspoon vanilla extract

Preheat oven to 350º.  Spray 9 x 13 inch baking pan with nonstick spray.

Make the crust and topping.  In a large bowl, mix the flour, xanthan gum, oats, brown sugar, cinnamon, and pecans until combined. Cut in the cold butter, using a pastry blender or two forks, until it reaches coarse, pea-sized crumbs.  Remove 1 1/2 cups of the mixture, and set aside for the topping.

Evenly press the remaining oat mixture into the prepared baking pan.  Bake for 15 minutes as you prepare the filling.

Make the filling by whisking the eggs and sugar together in a bowl until smooth and creamy.  Add the flour and salt.  Stir until combined.  Fold in the peaches.  Remove crust from the oven after 15 minutes and pour the filling over the hot crust.  Sprinkle with the reserved oat/pecan mixture.  Bake for about 35 minutes or until golden brown on top.  Allow to cool in a pan on a wire rack for 30 minutes.  Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.

Make the glaze by whisking the powdered sugar, cream and vanilla extract together until smooth in a bowl.  Drizzle over the bars.

San Fransisco BBQ Chicken Pizza

My husband and I went to San Fransisco to get away for a week!  We had such a great time!  It was so much fun to try new gluten free foods there!  One of my favorites was the BBQ Chicken Pizza at Patxi's Pizza!  It was so delicious!  I loved the sweet BBQ chicken combined with the smokey bacon and spicy jalapenos!  Unfortunately we don't have those restaurants in Utah so I had to try to recreate the pizza.  I was pretty excited when I took the first bite!  Yum!

BBQ Chicken pizza for me is either really good, or not good at all.  I realized while eating at Patxi's why the pizza seemed so much better than any I had before.  Bottom line - it was pizza, not just BBQ sauce and chicken on the crust.  Let me explain.  They put regular pizza sauce on the pizza!  Yup, that's the secret!  The chicken has BBQ sauce on it, but not the whole pizza.  You'll have to try it and let me know what you think!

Here is the order:
Crust
Pizza Sauce
Mozzarella Cheese
BBQ Chicken
Bacon
Jalapeno peppers

Let me break it down:

Crust
Use my Yummy Gluten Free Pizza Crust.  You can also buy a Udi's frozen crust, or use your favorite gluten free recipe.

Pizza Sauce
This pizza sauce recipe is hands down the best I've ever tasted!  Remember, use regular pizza sauce, not BBQ sauce!

Mozzarella Cheese
Shredded

BBQ Chicken
Use whatever kind of chicken you like; breasts, chicken tenders, or thighs.  Cut about 1 lb into bite-sized pieces and cook in a saucepan over medium high heat with a little olive oil and salt and pepper.  Add your favorite BBQ Sauce.  My personal recommendation is Sweet Baby Ray's Original.  Mix in enough sauce to nicely coat the chicken, and heat through.

Bacon
Cook 1 lb of bacon.  Cool then break into pieces.

Jalapeno Peppers
My family likes things a little spicy, but not too hot.  I chose to cut the jalapeno down one side and take out the seeds.  This was perfect because you still had a little kick from the pepper, but it wasn't really hot.  Slice the pepper.

Cook the pizza as indicated on the crust recipe.
Enjoy!

Pad Thai

I found some gluten free Pad Thai noodles at my local health food store and decided to give them a try!  They were delicious!  I used a Jasmine Red Rice noodle, but you could use any gluten free Pad Thai noodle.    I think I'm going to be trying several variations of this recipe!  That's what is so cool about this recipe; you can change it up.  You can add chicken or shrimp and make it more of a main dish, or you can also try adding other vegetables or sauces!  This dish was quick to put together.  I recommend having everything ready to go before you begin.  If you're serving this as a main dish it probably serves about 4.

8 oz Jasmine Red Rice Pad Thai Noodles
2 tablespoons canola oil
3 cups shredded cabbage
1 cup shredded carrots
1 medium onion, shredded
1 tablespoon fresh ginger, grated
3 tablespoons gluten free soy sauce or Tamari Sauce
1 tablespoon sesame oil
1 1/2 teaspoons chili garlic sauce
1 tablespoon chopped cilantro

Bring 8 cups water to a boil and add noodles.  Boil for 4 minutes.  Drain and rinse with cold water until cool.  In a large sauce pan heat canola oil.  Add cabbage, carrots, onion and ginger.  Cook on medium high heat until vegetables are tender.  Add soy sauce, sesame oil and chili garlic sauce.  Stir until heated through.  Add noodles and cilantro.  Cook for a few minutes until noodles are heated through. 

Rocky Road Cookies

These cookies are so yummy I can't even explain how much I love them!  They are rich and chewy chocolate goodness!  Then you add the marshmallows, roasted nuts, and chocolate icing!  Wow!  I love the chocolate cookie so much that I can't wait to try different versions of it too!  I adapted this recipe from glorioustreats.com.  Plan a little ahead when you make these, because they do need to refrigerate for an hour, and cool for 30 minutes.

Note:  These cookies are great with just marshmallows and chocolate icing if there are nut allergies in your family.

1/2 cup butter
12 ounces semi-sweet chocolate chips
1 1/2 cups featherlight flour
3/4 teaspoon xanthan gum
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract

1 cup chopped walnuts
2 cups mini marshmallows

Chocolate Icing
2 cups powdered sugar
4 tablespoons butter, melted
1/4 cup cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract

To make the cookies, begin by melting the butter and chocolate chips in a microwave safe bowl, using 50% power.  Once melted, set aside to cool slightly.  

In a medium bowl, combine the dry ingredients:  flour, xanthan gum, cocoa, baking powder and salt. 

In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until combined.  Add the cooled chocolate mixture and blend until combined.  While mixing, add the flour mixture slowly and blend until just combined.  Cover and refrigerate about 1 hour.  If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.

While dough is in the refrigerator, toast the walnuts.  Place chopped walnuts in a skillet and heat on medium heat until warm and fragrant.

To bake cookies, preheat oven to 325º.  On a greased cookie sheet place tablespoon size balls of dough about 2 inches apart.  Bake for about 10 minutes.

When cookies are done, remove from oven and press 3 or 4 marshmallows into each cookie.  Put the cookies back in the oven and bake another minute or two until marshmallows puff up.  Cool for a few minutes and transfer to a cooling rack.

Prepare chocolate icing by combining all the ingredients into a bowl and whisk together until smooth.

Assemble the cookies by placing the cooling rack with the cookies over a baking sheet.  Drizzle a bit of icing over the marshmallows, then place a few chopped walnuts on top.  Do it quickly before the icing sets up, so the nuts stick to the icing/cookie.  Once each cookie has marshmallows, icing and nuts, drizzle a second layer of icing over the nuts.  Allow icing to set up about 30 minutes before serving.

Sweet Pulled Pork

Who doesn't love Cafe Rio, right?  Well this is a great gluten free sweet pulled pork recipe that those of us with Celiac Disease can safely eat!  Yea!  I love doing the homemade Cafe Rio buffet for my family!  Here's the link where you can find the rest of the recipes.  I have learned that if you're going to shred pork you need to use a pork butt roast because it shreds easily.   

6 - 7 lb pork butt roast
3 cans caffeine free Coke (NOT diet)
1/2 teaspoon garlic salt
1/4 cup water
1 3/4 cup packed brown sugar, separated
1 10 oz can Old El Paso red enchilada sauce (mild or medium)
1 can diced green chili's


Put the roast in a large bowl.  Pour in 2 cans Coke.  Sprinkle 3/4 cup brown sugar on top.  Cover and place in the refrigerator overnight or for several hours.

Drain marinade and place pork in a crock pot.  Pour in a 1/2 can of Coke and 1/4 cup water.  Sprinkle with garlic salt.  Cook on high for 8 hours.  Remove pork from crock pot, drain liquid and shred the pork.  Put the shredded pork back into the crock pot.

In a blender, combine the following ingredients:  the other 1/2 can of Coke, green chili's, enchilada sauce and 1 cup brown sugar.  Blend well and pour over the shredded pork.  Stir together and cook on low for about 1 hour, or until it's heated through and the flavor of the sauce is infused into the pork.

Black Beans and Rice with Garden Salsa

Can I just say I love this dish!  You know how certain foods and smells are tied into memories and people?  Well whenever I make these beans I think of my Grandma Carlson.  Oh how I wish I could talk to her again.  I'd tell her all about my gluten free discoveries and ask her a million questions.  I was diagnosed after she passed away.  She was an incredible cook!  These beans remind me of her because she loved to cook beans - and she was good at it!  This black bean recipe is hers. 

Another memory from this dish is spending a week in Breckenridge Colorado with my husband's brother's family.  We had such a great time together.  One night my sister-in-law made some beans, put them on rice and then added the salsa on top.  I was a little skeptical at first, but oh how I loved the combination of the flavors!  I also think of them every time I add the salsa on top.  Genius!

Okay, so just a note.  You don't have to use meat in the beans, but you can.  I especially love putting a leftover ham bone in the pot to cook with the beans all day!  By the end of the day it falls off the bone and adds an amazing flavor!

Black Beans

1 lb black beans

The night before you plan to serve them, place beans (rinsed and picked through) in a large pot and add 5-6 cups water.  Cover and soak beans overnight.

Your beans will need to cook the next day for about 6 hours, so plan accordingly.  (I usually start cooking them about noon.)  

 

The next day, pour out the water and add new water, about 6 cups.  

Then add:

3 large stalks celery, chopped

3 large cloves garlic, chopped

1 large onion, chopped

1 jalapeno pepper - wash, but do not remove the stem, or beans may be too hot

ham, sausage, or bacon (if desired)

Bring to a boil.  Turn down the heat and simmer approximately 6 hours until the beans are soft. You'll need to add several more cups of water during the cooking process.  Just before serving, remove the jalapeno and add 1-2 teaspoons salt and 1/2 tsp. black pepper.  (Grandma said do not add salt sooner, or it will harden the beans.  You are okay to add pieces of ham or sausage though.)

Serve over rice, and top with Garden Salsa.

Garden Salsa

1 yellow pepper, chopped

3 tomatoes, chopped

1 cucumber, chopped

1 onion, diced

 

1 tablespoon cilantro, chopped

1 1/2 teaspoons salt

3 tablespoons canola oil

3 tablespoons vinegar

 

Combine all ingredients and stir.  

Chocolate Mint Cookies

These cookies remind me of Girl Scout Thin Mint Cookies!  Yum!  They have a little crunch to them and the subtle mint flavor!  They are a breeze to mix up and are a great go-to cookie when you need something quick!

1 box Betty Crocker Gluten Free devils food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
sugar
Andes Mints

Preheat oven to 350º.  Mix ingredients in a bowl with a spoon until combined.  Put about 1/4 cup sugar in a small bowl.  Shape dough into 1 inch balls and roll in the sugar.  Place on ungreased cookie sheet and bake for about 8 minutes at 350º.  When they come out of the oven place an Andes Mint on each cookie and let it melt for a minute or two.  Then, using a spoon spread the chocolate all over the top of the cookie.  Remove from cookie sheet onto wire rack and let it cool.

Broccoli Salad

This salad is great because it uses fresh broccoli, and it appeals to kids because it also has bacon.  It's quick to put together and it's great to make ahead of time.  In fact you don't want to eat it right after you put it together.  You want to let the dressing merry with the salad.  I've seen similar recipes, but I like this dressing better than others that have more sugar or Miracle Whip instead of mayonnaise.  

Dressing:
Mix and let stand:
3/4 cup mayonnaise
1/4 cup vinegar
1/3 cup sugar

Salad:
2 bunches broccoli, wash and cut off flowerets
1/2 cup red onion
1/2 lb bacon cooked and crumbled
1 cup Cheddar Cheese, grated

Mix together and let stand and hour or more.

Crockpot Soft Tacos

One of my quick go-to-recipes is Taco's.  I wanted something quick, but that could make ahead and cook in the crockpot for a few hours, so I came up with this recipe.  It's great!  I made it at 4 pm, stuck it in the crockpot, ran to my son's basketball game and it was ready to eat when we got home!

I was going to use refried beans but I didn't have any in my pantry, so I just used kidney beans and mashed them up.  Use whatever you've got!  It's a little bit spicy, but wasn't too spicy for most of my kids (2 year old was the exception.)  If you want to make it really mild, just substitute a can of diced tomatoes for the can of diced tomatoes and green chilis.

I've found that corn tortillas are delicious if they are heated in a pan on the stove.  I'm not a fan of cold or microwaved corn tortillas - yuck!  Anyway, heat up the tortilla's and assemble your taco with your favorite toppings!  We love it topped with our favorite Guacamole recipe!

1 lb hamburger
1 can kidney beans, drained and rinsed
2 cans black beans, drained and rinsed
1 can tomato sauce
1 can tomatoes with green chili's
1/4 cup or 1 package taco seasoning  (I prefer McCormick)

Corn tortillas
lettuce
cheese
guacamole
tomatoes
slice olives

Brown hamburger and season with salt and pepper.  While cooking the meat, drain and rinse kidney beans and put in crockpot.  Smash kidney beans with a potato masher.  Add the following ingredients to the beans in the crockpot:  cooked hamburger, drained & rinsed black beans, tomato sauce, diced tomatoes with green chili's and taco seasoning.  Stir together.  Cook on low for 2 - 3 hours.  Serve with your favorite taco toppings!

Chicken Tikka Masala

I don't know about you, but dinner time at our house is always the busiest!  Talk about craziness!  There's scouts, baseball practice, basketball games, Young Men activities at our church, meetings at the school, not to mention trying to keep the boys on task with homework and chores!  The crockpot has become a tried and true friend!

When I found this recipe from the Table for Two blog I was excited to try it!  It's nice because there's not a lot of prep and it tastes like you've spent hours in the kitchen1  It's also great to find an Indian crockpot recipe!

I used chicken tenders and just left them whole.  If you use chicken breasts, cut them into 1 1/2 inch cubes.  It is a little spicy, but not too much.  If you like it mild just add a dash of cayenne pepper or leave it out completely.  This makes a huge batch!

20 - 24 chicken tenders or 5 boneless skinless chicken breasts, cubed (about 3 lbs)
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 (29 oz) can of tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoons salt
3/4 teaspoon cinnamon
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
2 bay leaves
1 cup heavy cream
3 tablespoons cornstarch
Chopped parsley or cilantro (optional)

Place chicken in the crockpot.  In a large bowl mix all ingredients from onion down through the cayenne pepper.  Pour on top of the chicken.  Place the bay leaves on top.  Cook on low for 8 hours, or high for 4 hours.  I used frozen chicken tenders and cooked it on high for 1 hour and low for 7 hours.  When it's done take out the bay leaves.  Whisk the cream and cornstarch in a small bowl then stir into the chicken mixture.  Let it cook for 20 more minutes to thicken.

Serve over rice.  You can top it with parsley or cilantro.