Strawberry Shortcake

This is my mother-in-law's recipe!  It's a summer favorite and a huge hit at family gatherings!  The fresh strawberries combined with the cake and cream cheese topping are delish!
Just use my Gluten Free White Cake recipe!

White sheet cake
2 8 ounce packages cream cheese, softened
2 cups powdered sugar
8 ounces frozen whipped topping, mostly thawed
1 package Strawberry Danish Dessert
5 - 6 cups strawberries, sliced

Make white cake and bake in a cookie sheet (13 x 18 inches) for 20 minutes.  Cool completely.  Whip together cream cheese and powdered sugar.  Add whipped topping and mix completely.  Spread on cooled cake.  Cook Danish Dessert according to package directions, using the Pie Glaze recipe on the box (1 3/4 cup water to 1 package Danish Dessert.)  Let cool.  Stir in strawberries.  Spread berry mixture over top of cake.  Chill.  Store in refrigerator.

Golden Caramels

I learned how to make homemade caramel from my mom, who was taught by her mom.  I really like this recipe because it's "the good caramel!"  It doesn't take too long, because I simplify the recipe.  My mom says I should really cook it slower, but I can't taste a difference.  So faster it is.  I use this recipe to make caramels, as well as turtles.  The original recipe comes from Candymaking by Pauline Atkinson.  As my mother always says, make sure to test your thermometer before making candy!

2 cups whipping cream
1/2 cup milk
1 1/4 cups light corn syrup
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla

In a 4-cup bowl, combine cream and milk.  In a heavy 4-quart saucepan, combine 1/3 of the cream-milk mixture, corn syrup, sugar and salt.  Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.  Boil, stirring occasionally until mixture turns a light tan color.

Clip on candy thermometer.  Increase heat a little; medium to medium high.  Stirring continuously and without stopping the boiling action, slowly pour in cream-milk mixture little by little.  Pour in a small amount, then while stirring let it get boiling a little harder, then pour in a little more.  Continue stirring and adding cream-milk mixture until you've added all of it.

Don't worry too much about how much you're adding.  The important thing is to not let it stop boiling.  If it starts to look likes it going to stop boiling, turn up the heat a little for just a minute, then turn it back down.  My grandma says that if it curdles add 1/16 teaspoon baking soda and stir.  (I've never had that happen to me.)

Boil caramel until it reaches a firm ball stage.  (This varies - depending on your altitude.)  Remove from heat and stir in vanilla.  Without scraping, pour caramel into a buttered 9 x 13 inch glass casserole dish.  Cool completely.

This recipe makes about 95 pieces of caramel.  (The size shown in the picture.)  I like to buy the caramel wraps from candy making stores, to wrap the candy in.  You can also use plastic wrap.

If making turtles, this recipe makes about the same amount of turtles, 93 - 98.

Shepherd's Pie

This is an excellent recipe to use with leftover mashed potatoes!  It's quick and easy!  I like that it's a one dish meal; a great casserole!

1 pound hamburger
1 small onion, diced
salt & pepper
3 tablespoons featherlight flour
2 cups water
3 beef bouillon cubes
1 quart green beans, drained
mashed potatoes
cheese

Preheat oven to 375º.  Brown hamburger and onions, seasoning 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.  Add green beans, and mix together until heated through.  Pour beef and green bean gravy into a greased 9 x 13 inch casserole dish.  Top with mashed potatoes.  Bake at 375º for about 20 minutes, or until potatoes are heated through.  Remove from the oven, and immediately top with shredded cheddar cheese.

White Cake

This white cake is delicious!  I like it best cooked in a cookie sheet.  It's a moist cake that is a little bit dense.  It's very good!  I like to use this recipe for Strawberry Shortcake!

3 eggs

1 ½ cups sugar

½ cup butter, softened

1 ¼ cup rice flour

¼ cup tapioca starch

½ cup potato starch

2 teaspoons xanthan gum

1 teaspoon salt

3 ½ teaspoons baking powder

1 cup plain yogurt

1 teaspoon vanilla

Preheat oven to 350 degrees.  Beat eggs and sugar until fluffy and lemon yellow  Add butter and mix.  Mix dry ingredients, add to egg mixture, and stir to combine.  Add yogurt and vanilla and mix.

Bake at 350 degrees for 18 - 20 minutes in a cookie sheet.  Bake for 45 minutes for 9 x 13, 30-35 minutes for 2 round 9” cake pans, and 15 – 20 minutes for cupcakes.

Chicken and Rice

This is one of those homemade feel good meals.  My mom used to make it when I was growing up.  After being diagnosed with Celiac disease, I started making my own Cream of Chicken Soup to go in it, and it tastes great!

1 1/2 cups uncooked rice
8 - 10 boneless skinless chicken tenders
3 cups water
1 1/2 cups carrots, sliced
1 cup celery, sliced
1/2 of a medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 recipe GF Cream of Chicken Soup (below)

Preheat oven to 350º.  Pour rice in a greased 9 x 13 inch casserole dish.  Even out the rice on the bottom of the dish.  Place chicken on top of rice and season with salt and pepper.

Put water in a large saucepan.  Add carrots, celery, onion, salt, and pepper.  Bring to a boil.  Add Cream of Chicken Soup.  Bring it to a boil again, and pour over chicken and rice.  I usually wiggle each piece of chicken a little with a fork just to make sure the juices get mixed all through the rice and chicken.  Sprinkle with paprika.  Bake at 350º for 55 - 60 minutes.

Cream of Chicken Soup

1/2 cup onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
1 1/2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and cook and stir for a minute.  Gradually pour in milk.  Whisk.  Add chicken bouillon cubes.  Simmer and stir until bouillon dissolves and soup thickens.

Broccoli Cheese Soup

My aunt Jeanette used to make this soup every Christmas Eve!  It has become one of our family favorites!  I'd had to say it's my boys favorite soup.  I like this particular recipe because of all the veggies in it, and it's simple to put together!  The original recipe had twice as much butter/flour, but I've found it's not necessary, especially when it's made gluten free.  It makes a huge amount, big enough for a crowd!

4 quarts water
12 chicken bouillon cubes
5 - 6 cups vegetables:
     1 cup onions, diced
     1 1/2 cups celery, sliced
     1 1/2 cups carrots, sliced
     2 cups potatoes, 1/2 inch cubes
28 ounces frozen broccoli florets
3/4 cup butter (1 1/2 cubes)
3/4 cup featherlight flour
1 15 ounce jar Cheese Whiz

Bring water and bouillon cubes to a boil.  Add veggies and simmer until tender.  Add frozen broccoli and continue to simmer.  In a separate pan, melt the butter.  Add the flour to the butter.  Whisk and cook until thickened.  Pour butter/flour mixture into soup, and stir.  Add Cheese Whiz.  Stir and cook until ingredients are combined well.

Sweet and Sour Meatballs

These meatballs are delicious!  The flavor is amazing; sweet and tangy!  The recipe comes from the Lion House.  Double batches work great.

1 to 1 1/2 pounds lean ground beef
3/4 cup gf oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
dash of pepper
1 teaspoon Worcestershire sauce

Preheat oven to 350º.  Combine all ingredients; mix well.  Form into about 12 balls, each about 2 inches in diameter.  Place in casserole dish.  Cover with sauce (below).  Bake at 350º for about 30 minutes.  Make 6 to 8 servings, 2 large meatballs each.

Sauce

1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbecue sauce (make sure it's gf)
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly.  Heat and pour over meatballs.

Sugar Cookies with Cream Cheese Frosting

This sugar cookie recipe is delicious!  It's from eatingglutenfree.com.  The cookies seem a little hard after they are cooked, but when you frost them, the frosting softens the cookie!  They taste as yummy as "normal" sugar cookies! You could also use this recipe for Fruit Pizza.

1 3/4 cup butter
3/4 cup instant vanilla pudding mix
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
4 cups featherlight 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.  Combine dry ingredients in a bowl, then add to creamed mixture.  Chill about 1 hour.

Preheat oven to 350º.  Sprinkle clean counter with featherlight flour.  Roll out to about 1/4 inch thick.  Cut with cookie cutters 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 cream cheese frosting, and decorate.


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.

Peanut Butter Kiss Cookies

These cookies are so easy!  You can't beat the peanut butter and chocolate combination!  They also have no flour in them, imagine that!

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
24 - 30 Hershey kisses

Preheat oven to 350º.  Cream peanut butter and sugar.  Add egg and vanilla.  Beat until blended.  Roll into 1 inch balls.  Place 2 inches apart on ungreased cookie sheet.  Bake at 350º for 10 - 12 minutes, or until tops are slightly cracked.  Remove from oven and immediately press one Hershey kiss into center of each cookie.  Cool 5 minutes, then remove from pans to wire racks.

Note:  Don't use reduced fat or generic brands of peanut butter.

Chicken with Green Curry Sauce

I really love this curry recipe!  It's quick to put together and loaded with flavor.  It has a little bit of a kick to it, which I like!

1 T olive oil

2-3 boneless skinless chicken breast halves, cubed

salt & pepper

1 (14 oz) can coconut milk

1 (4 oz) can diced green chili's

1 teaspoon curry powder

1 teaspoon Garam masala

1 teaspoon cumin

2 tablespoons water

1 teaspoon corn starch

Cooked rice

2 tablespoons chopped cilantro

Cook chicken in olive oil.  Season with salt & pepper.  In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin.  Add mixture to cooked chicken and simmer 5 minutes.  The sauce will be quite runny.  To thicken it up a bit, mix one teaspoon cornstarch with 2 T cold water and add it to the sauce and let it simmer for a few minutes to thicken.  Stir in cilantro.  Serve chicken and green curry sauce over rice.