Peanut Butter Cookie Bars (Gluten Free & Vegan)

This is a new recipe I tried from a friend of mine at work. Not only is the recipe gluten free, but it is also vegan. A great recipe for desserts, family gatherings, or even religious events!

Ingredients:

Cookie Part:
1/2 C Coconut Oil
1/4 C Brown Sugar
1/4 C Sugar
1/4 C Maple Syrup
1/4 C Almond Milk
1 tsp Vanilla
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 C Gluten Free Flour (or regular flour for those who don't need gluten free)

Peanut Butter Mix:
1 C Peanut Butter
2 Tbsp. Butter
1/4 C Powdered Sugar

Chocolate Mixture:
1 C Chocolate Chips
1 Tbsp coconut oil

Directions:
Preheat oven to 325º F.
Mix sugars with coconut oil.
Add syrup, almond milk, and vanilla. Mix Well.
In a separate Bowl, combine flour with baking soda, baking powder, and salt.
Slowly add flour mix to wet mix and blend.
Stir in Chocolate chips.
Smash dough evenly into a 9x9 pan, put into oven for 20-25 minutes.
Allow to cool before topping with Peanut butter mixture (See directions below).
After topping with peanut butter mixture, put into fridge to harden.
1 hour later, pour chocolate mixture over the peanut butter filling and coat evenly. (See directions below).
Put into fridge to harden for 30 minutes.
Use a sharp knife to cut into squares.

Peanut Butter Mix Directions:
Mix all ingredients well.
Add Almond milk to thin out consistency, 1 tablespoon at a time.

Chocolate Mixture Directions:
In microwaveable bowl, melt 30 seconds, stir, 10 seconds, stir.
Continue in 10 second increments until fully melted.

Raspberry Cream Cheese Pretzel Dish (GF)

This is another great recipe. We make it usually for large family dinners.

Ingredients:

• 1 1/2 cups well crushed pretzels (see directions below)

• 3/4 cup butter

• 1/2 cup sugar

• 1 (8 ounce) block cream cheese (low fat is fine)

• 1 cup sugar

• 1 (8 ounce) container Cool Whip (low fat version works great)

• 1 (6 ounce) box raspberry Jell-O

• 1 10-12 ounce package frozen, unsweetened raspberries

Directions:

1. Preheat oven to 375-degrees F. 
2. To crush pretzels, put whole pretzels into a food processor fitted with the blade attachment. On high, whirl the pretzels until moderately fine. (This is really noisy!) It is okay to have some small chunky pieces, however, most of the pretzels should be finely crushed. It's tricky trying to describe the correct texture, but through trial and error I can tell you that you definitely do not want them to be chunky. The crust will not hold together well. 
3. Transfer pretzel crumbs to a bowl and stir in 1/2 cup white sugar. 
4. Melt the 3/4 cup butter (1 1/2 sticks) and pour over the pretzel crumb/sugar mixture. Stir until well combined. 
5. Pour the pretzel crumb mixture into the bottom of a 9" x 13" baking dish. Spread evenly and then press firmly to form crust. 
6. Bake for 15 minutes in a 375-degree F oven or until lightly browned. Remove from oven and allow to cool completely. 
7. Put the cream cheese into the bowl of a stand mixer and beat until smooth. If using an electric hand mixer, use the same process. 
8. Add the 1 cup of sugar and beat for 4-5 minutes until smooth (most of the sugar ought to have dissolved). 
9. Fold in the Cool Whip by hand. 
10. Pour cream cheese mixture onto the pretzel crust. Spread evenly. Cover the baking dish and put into the refrigerator to allow the cream cheese mixture to chill. 
11. While cream mixture is chilling, prepare the Jell-O. Bring 2 cups water to a boil. I usually do this in the microwave. It takes 2-4 minutes on high to bring the water to a boil or near boil. 
12. Pour the Jell-O in the hot water and stir until Jell-O is completely dissolved. 
13. Pour the frozen raspberries into the Jell-O and stir briefly to distribute the berries. Set aside to cool or put into refrigerator to cool more quickly. 
14. Pour Jell-O mixture over cream cheese mixture. Cover and return to refrigerator. Salad is ready to serve when Jell-O has set. Salad can be cut into serving sized squares or served family style with each person spooning out desired amount.

Cheesy Potato Soup

This is a great meal that is easy, quick, and makes a great amount for larger families.

Ingredients:
6 large potatoes, cubed
3 celery stalks, chopped
1 large onion, chopped
4 large carrots, sliced
1/2 C. Butter
1 tsp. sugar
Salt & Pepper to taste
1 lb processed american cheese (velveeta)
3- 12 oz. cans evaporated milk

Directions:
In a Large soup pot, combine potatoes, celery, onion, carrots, butter, sugar, salt, and pepper.
Add just enough water to cover and cook until vegetables are tender.
Add cheese and evaporated milk.
Heat on low until cheese is melted and soup is heated all the way through.

Easy Breakfast Bake Recipe

This is a good Sunday morning!

Ingredients:
1 package (16 oz) pork sausage
1 medium red bell pepper, chopped
1 medium onion, chopped
3 Cups frozen hash brown potatoes
2 Cups shredded Cheddar cheese (8 oz)
3/4 Cup Bisquick Gluten Free Mix
2 Cups Milk
1/4 teaspoon Pepper
6 Eggs

Directions:

1. Pre-heat oven to 400ºF
2. Spray a 13x9 inch glass baking dish with cooking spray
3. In 10 inch skillet, cook sausage, bell pepper and onion over medium heat, stir occasionally, until sausage is no longer pink; drain.
4. Mix sausage mixture, potatoes and 1 1/2 Cups of the cheese into the baking dish.
5. In bowl, mix together the bisquick mix, milk, pepper, and eggs until blended. 
6. Pour over sausage mixture in baking dish.
7. Bake 30 to 35 minutes or until knife inserted in center comes out clean. 
8. Sprinkle with remaining 1/2 Cup of cheese. 
9. Bake about 3 more minutes or until the cheese is melted.
10. Let stand for 5 minutes before serving.

Gluten Free Donut Holes

If you are anything like my wife, one of the things she misses about being able to eat Gluten is donuts. This is a Donut Hole recipe that would be great to make for those days that you just want something sweet!

Ingredients:
Vegetable Oil for Frying
1/4 Cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/4 Cups Bisquick Gluten Free Mix (or a good gluten free pancake mix)
1/4 Cup packed brown sugar
1/4 Teaspoon ground nutmeg
2 tablespoons butter, melted
1/3 Cup buttermilk
1 Egg, beaten

Directions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches of oil to 375º F. 
2. In shallow bowl, mix granulated sugar and cinnamon; set aside.
3. In medium bowl, mix remaining ingredients until smooth.
4. Shape dough in 1 1/4 inch balls. 
5. Carefully drop balls, 5 or 6 at a time, into hot oil. 
6. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. 
7. Immediately roll in cinnamon-sugar.

GF Eggnog Breakfast Cake

Let's be honest, who doesn't like cake for breakfast?! Here is a great eggnog breakfast cake, especially with the holidays coming up soon:

Ingredients:
1 Box Betty Crocker Gluten Free Yellow Cake (Or a gluten free cake mix of your own)
2/3 Cup Milk
1/2 Cup Butter, Softened
1 1/2 teaspoons Rum Extract
1 teaspoon GF Vanilla
1/4 teaspoon ground nutmeg
3 eggs
1/4 Cup Rich and Creamy Vanilla Frosting
1/3 Cup Chopped Pecans

Directions:

1. Preheat oven to 350º (325º for dark or nonstick pan).
2. Grease bottom only of (8 or 9 inch) round or square pan.
3. Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Don't forget to scrap the bowl on occasion to ensure that everything is getting mixed well. 
4. Pour into pan.
5. Bake 33 to 41 minutes or until toothpick inserted into the center comes out clean.
6. Cool 10 minutes.
7. Run knife around inside edge of pan.
8. Cool 30 minutes longer.
9. Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. 
10. Drizzle frosting over cake.
11. Sprinkle with Pecans.

Gluten Free Green Bean Casserole

This is a classic dish seen at Thanksgiving Dinner. The hard part is that it is usually not one that is really easy to make Gluten Free, until now:

Ingredients:
1 can GF condensed Cream of Mushroom Soup*
3/4 Cup Milk**
1/8 tsp. Black Pepper
4 Cups Cooked Cut Green Beans
1 1/3 Cup Broken Funyons

Directions:

1. Mix Soup, milk, and pepper in a 1 1/2 Quart Baking Dish.
2. Stir in Beans and 2/3 Cup of broken Funyons.
3. Bake at 350º F for 30 minutes or until hot. Stir
4. Top with remaining broken Funyons and bake for 5 mins to crisp the Funyons.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it does not burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace the can of soup necessary for this dish.

** If you use a can of Gluten Free Cream of Mushroom soup, it is usually not condensed, so you will not need to add the 3/4 Cup of Milk, but you will need to increase from 1 can to 1 1/2 cans of Gluten Free Cream of Mushroom soup.

Sausage Stuffed Chicken Breasts

I must say, this was one I found online, had to change it up a little, but I was kind of nervous about how it would taste. It tasted really good! With this recipe also, there is a little tip, often times in recipes it calls for bread crumbs to be mixed into the food, for Gluten Free recipes, you can grind oats and use those instead! So here is the recipe:

Ingredients:
8 ounces Italian sweet sausage
1 Cup Bell Pepper finely chopped
1 cup finely chopped onions
1 teaspoon dried basil
4 Tablespoons Ground GF Oats
4 Boneless chicken breasts pounded flat
1 1/2 Cups Spaghetti Sauce
4 slices Provolone or Mozzarella
Parmesan cheese grated

Directions:
Heat Oven to 350º F.
Remove Casing from sausage and crumble into hot skillet, brown. Add peppers, onions and basil cook for 2 minutes. Cool mixture. When cooled, add ground GF Oats. Line baking sheet with foil, place 1/4 of the sausage mix on each breast and roll. Place in pan, seam side down. Use toothpicks to secure if necessary. Top each breast with spaghetti sauce and bake 25 minutes. Top each with cheese and bake until melted. Remove toothpicks and top with parmesan cheese.

Sausage, Kale, and Lentil Soup

Ingredients:

• 2 tsp Extra-Virgin Olive Oil
• 8 oz. Sweet Italian Sausage, casing removed (I use Mild Italian Sausage)
• 2 Celery Stalks (with leafy tops), thinly sliced
• 1 Medium Onion, diced medium
• 1/2 C Dried Lentils
• 6 C Low-Sodium Chicken Broth
• 1 Bunch (about 1/2 pound) Kale, preferably Tuscan, stems removed, washed and torn into bite size pieces
• Coarse Salt and Coarse Ground Pepper
• 2 tsp Red Wine Vinegar

Directions:

1. In large pot, heat oil over medium-heat. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
2. Add celery and onion and cook until softened, about 5 minutes.
3. Add Lentils, Broth, and 1/2 C water and bring to a boil.
4. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
5. Add Kale and season with salt.
6. Return soup to rapid simmer, cover, and cook until Kale wilts, about 5 minutes.
7. Remove from heat, stir in vinegar, and season with salt and pepper.

Buffalo Chicken Pasta Bake

Ingredients:
16 oz. GF Penne (or Rotini) Pasta, cooked and drained
3 boneless, skinless chicken breasts, cubed and cooked
1/2-1 C Buffalo Hot Sauce (1/2 cup gives it a good kick)
3/4-1 C Ranch Dressing (Or Blue Cheese)
1-2 C Shredded cheese (Colby-Jack, cheddar, or Mozzarella)

Directions:
1. Preheat oven to 350 degrees and prepare a deep baking dish.
2. Mix together hot sauce and ranch.
3. In separate bowl, mix chicken, pasta, and cheese.
4. Pour sauce over all and mix well.
5. Pour everything into prepared baking dish (9x9 Glass), sprinkle with cheese (if desired) and bake for 20-25 minutes.

Tinga

This is a Mexican dish and is SPICY. Please keep that in mind! BUT IT IS AMAZING!!!!!

Ingredients:
1 Large Chicken Breast, cooked and shredded
3/4 of an onion, sliced
4 Fresh tomatoes, or one small can of tomato sauce
Chipotle in Adobo, add as many as you want, (I usually do 2 and it gives a good kick!)
Tostadas
1/4 cup Water
toppings: Chopped Lettuce, Mexican Cream, Salsa

Instructions:
1. In a preheated frying pan, heat a small amount of oil
2. Sautee the onions until they are translucent.
3. Add the chicken and cook for a couple more minutes
4. In a blender, liquefy the chipotle, the water, and the tomatoes.
5. Add the mixture to the chicken, and cook until the liquid has all been absorbed into the chicken.
6. Add salt if needed
7. Add the chicken mixture to the tostada and top with lettuce, cream, salsa and Mexican cheese if desired.
8. ENJOY!!!!

Gluten Free Sweet and Sour Chicken

This is a really good recipe, and the best thing about it is that it tastes great the next day.  

Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Ingredients:         
Chicken:         
3-4 boneless, skinless chicken breasts (about 2 pounds)         
Salt and pepper         
1 cup cornstarch         
2 large eggs, beaten         
1/4 cup canola, vegetable or coconut oil         
Sauce:        
3/4 cup granulated sugar         
4 tablespoons ketchup         
1/2 cup apple cider vinegar         
1 tablespoon soy sauce         
1 teaspoon garlic salt

Directions:

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Gluten Free Sloppy Joes

This recipe is really easy, but you will have to purchase gluten free hamburger buns. We have found that the best we can find to buy is found at Macey's here in Utah. The brand is New Grains. Let me know if you can find any other ones.

Ingredients:
1 lb. Ground Beef
1 can GF Tomato Soup*
Ketchup
Mustard
Garlic Salt
Onion Powder

Directions:
Brown beef in a skillet. Once the meat is brown, drain the juices and add the other items. If you noticed several of them don't have a measurement. This is because some people may or may not like a lot of ketchup, mustard, onion powder, or garlic salt. I use about 1/2 C of Ketchup, 2 Tbsp. Mustard, 1 tsp. garlic salt, and 1 tsp. onion powder. My family and I enjoy this recipe, but the great thing is, you can do less of any of them or add more to get the flavor you want. Once it is cooked, you can place it onto the Gluten Free Hamburger Buns.

Gluten Free Baked Tacos

This recipe is a great one to make on a night that you don't want to cook for a long time.

Ingredients:
1 lb. Ground Beef
1/2 C chopped Onion
2 Cloves of Garlic, Minced
1 Tbs. Chili Powder
1 Can GF Tomato Soup*
10-12 Hard Shell Tacos
Cheese, Shredded Lettuce, Chopped Tomatoes

Directions:
Brown meat, onion, garlic, and chili powder until meat is cooked, drain. Stir in soup. Heat through. Fill taco shells with meat mixture. Bake 350 degrees F for 5 minutes. Top with Cheese, lettuce and tomatoes after the tacos are cooked.

*I have not found GF canned Tomato Soup. I use the Pacific brand Cream of Tomato Soup. It isn't condensed, so you have to put a little more and cooked it in the skillet a little longer to evaporate some of the liquid, but leave behind the tomato part.

Gluten Free Beef Stroganoff

This has been a family favorite for years. The hard part was when we found out that my wife couldn't eat gluten, it was a downer that we couldn't have it. After some experimenting, and several trials I finally found a way to make it well.

Ingredients:
1.5 lbs Boneless Top Round Steak
1/4 C Margarine
1 can of GF Cream of Mushroom Soup*
1 (8 Oz.) Can of Tomato Sauce
1/2 Cup Chopped Onions
1 tsp. GF Worcestershire Sauce
2 GF Beef Bouillon Cubes
1/2 tsp. Salt
Shake of Garlic Salt
1 C Sour Cream
Hot cooked GF Noodles (we use Penne)

Directions:
Remove fat from Round Steak. Cut into 1/4 inch strips. Melt margarine in skillet, add meat and brown. Add remaining ingredients EXCEPT Sour Cream. cover and simmer 40 minutes until meat is tender. Turn off heat and add sour cream. Serve over hot noodles.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

Directions:
Mix all the ingredients together. This creates the soup mixture.

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it doesn't burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace your can of soup.

Gluten Free French Toast Casserole

I made this for my wonderful wife for Mother's Day. It turned out really well and my wife enjoyed it.

Ingredients:
Main:
1- 12 ounce loaf Gluten-free Bread cut into 3/4 inch cubes
1- Apple, pealed and coarsely chopped
8 Eggs
3 Cups Milk (or milk substitute)
1/4 Cup Real Maple Syrup
1 teaspoon GF Vanilla Extract
3/4 teaspoon sea salt
1 teaspoon ground cinnamon

Topping:
3 Tbsp. Cold Butter, Diced
3 Tbsp. sugar
2 Teaspoons ground cinnamon
Maple Syrup

Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 13 x 9 x 2 in baking dish.
3. Spread bread cubes in bottom of baking dish.
4. Sprinkle the chopped apples evenly across the top.
5. In a mixing bowl, beat the eggs.
6. Add the main ingredients to the eggs.
7. Beat until well blended.
8. Pour the egg mixture over the bread cubes.
9. In a small bowl, mix together the sugar and ground cinnamon from the topping ingredients.
10. Sprinkle cinnamon and sugar mixture over the top of the casserole.
11. Dot the top of the casserole with butter pieces.
12. Bake for 45-50 minutes or until a knife inserted near the middle comes out clean.
13. Remove from oven and let stand for 5 minutes before serving.
14. Serve with syrup on top and a side of fresh fruit.

Quick Gluten Free Meals

Brittany and I enjoy a nice sit down dinner, but, let's be honest, not every night is that possible. I decided to compile a couple quick recipes that could be made quickly and fairly inexpensively.

The first is chicken tacos. This is a family favorite.
Ingredients:
Rotisserie Chicken (we get the one from Costco)
Corn Tortillas
Vegetable Oil
Salsa
Guacamole
Other Toppings of your choice

Directions:
Heat up the oil in a frying pan and cook the corn tortillas. I enjoy them a little fried, but if you would rather not fry them, just put a little PAM spray on the pan and cook the corn tortillas. Once the tortillas are cooked, just pull chicken right off the bone and put it into your tortillas and fold them up like a taco. The final step is to add whatever toppings you want. We usually do a restaurant style salsa and guacamole.

The second is a great recipe for left overs.
Chicken Quesadillas:
Ingredients:
Corn Tortillas
Leftover Chicken from the Rotisserie (cooked up chicken breast works also)
Tostitos Queso Dip

Directions:
Warm up the queso in a pan and add shredded chicken (1 Jar of dip to about 2 1/2 Cups of chicken). Place 2 Corn Tortillas in a frying pan and brown one side. Once those sides are browned flip them over and spoon on about 2 to 3 spoons of the queso chicken mixture onto one of the tortillas. Then flip the other tortilla on top so the unbrowned side is facing outward. Cook the one side and flip over to cook the other side of the quesadilla. You can serve it with Sour Cream, Salsa, and Guacamole.

The Third is nachos.

Ingredients:
Tortilla Chips
Queso Dip
Cooked Beef or Chicken (cooked with GF Taco Seasoning)
Salsa
Sour Cream
Corn
Beans
Peppers
(Usually we buy a can of corn that has the beans and peppers in it)
Directions:
Cook up the Beef or Chicken in Taco Seasoning. If cooking the chicken, shred it or cube it to be easier to eat with the nachos. Heat up the queso dip. Place the tortilla chips in the oven on broil to warm them up. Once the tortilla chips begin to brown a little, pull them out and dish up. We usually just place all the toppings on the table and everyone dishes up what they want.

White Bean Chicken Soup

Ingredients:

1 lb chicken

1 med. onion

1 1/2 tsp garlic powder

1 Tbs vegetable oil

2 cans great northern beans

1 can chicken broth

2 cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1 cup whipping cream 

Directions:

Saute chicken, onion, and garlic powder in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add sour cream and whipping cream just before serving. 

Great Ham Glaze!

As I was cooking the ham for easter, I realized the glaze that comes with it has wheat starch in it. Lucky for me, I have some good back up glazes.

Brown Sugar-Mustard Glaze:
Ingredients:
1/2 C Packed Brown Sugar
3 Tablespoons Honey
1 Tablespoon Dijon Mustard
1 Tablespoon Pineapple Juice

Directions:
In small bowl, mix all ingredients together with whisk until well blended. Brush glaze on the ham in the last 45 minutes of baking.

Pineapple-Ginger Glaze:
Ingredients:
3/4 C Packed Brown Sugar
1/2 C Pineapple Juice
1/2 teaspoon Ground Ginger

Directions:
In small bowl, mix all ingredients together with whisk until well blended. Brush glaze on the ham in the last 45 minutes of baking.

Orange JELL-O Dish

Great side for a large meal!

Ingredients:
8 oz. Cream Cheese
Lg. Pkg. of orange JELL-O (can use different Flavors)
1 11 oz. Can Mandarin Oranges, Drained
1 20 oz. Can Crushed Pineapple, Drained*
12 Oz. Cool Whip

Directions:
Whip Cream Cheese and dry JELL-O together. Fold in remaining Ingredients.

* drain can, rinse, drain again and pay dry with paper towels.

Layered Salad

This is a recipe is one that you have to make 24 hours in advance! Keep that in mind when you are making the recipe.

This recipe isn't super specific, leaves some area up for judgement.

First thing to get is a 9" x 13" glass pan. Layer the following ingredients in order:

Shredded lettuce to cover bottom of pan
Chopped celery
Slices of Red Onion
Frozen Peas
2 C mayonnaise mixed with 2 Tbs.  sugar
Grated sharp cheddar cheese
Bacon Pieces

Cover and Refrigerate Overnight.

Deluxe Potatoes (aka Funeral Potatoes)

This is a family favorite and great for easter.

Ingredients:

32 oz. Frozen Hash Browns

1/2 C Chopped Green Onions

2 C Grated Cheddar

2 C Sour Cream

1/4 tsp. Salt

1/8 tsp. Pepper

1/2 C Melted Butter (divided)

1/2 C GF Crushed Cornflakes

Directions:

Using only 1/4 cup of melted butter, mix the rest of the ingredient, except cornflakes. Stir well. Put into 9" x 13" pan. Mix remaining melted butter with cornflakes and put over top of potatoes. Bake 350 Degrees F for one hour.

Homemade Granola Bars

I have to give a HUGE thanks to a great family friend the Cieslak Family!

Ingredients:

4 1/2 C GF Rolled Oats

1 C All Purpose Gluten Free Four

1/2 tsp Xanthan Gum

1 tsp Baking Soda

1 tsp Vanilla Extract

2/3 C Butter, Softened

1/2 C Honey

1/3 C Brown Sugar, Packed

1-2 C Chocolate Chips (could use raisins, nuts, or a combination)

Directions:

Preheat oven to 325 Degrees F. Lightly Grease one 9" x 13" pan. In a large mixing bowl combine the oats, flour, xanthan gum, baking soda, vanilla, butter, honey, and brown sugar. Stir in the chocolate chips (raisins or nuts). Lightly press mixture into the prepared pan. Bake at 325 Degrees F for 18-22 minutes or until golden brown. When it comes out of the oven, use a spatula and press the granola bars. It helps them stick together better. Let cool for 10-15 minutes. Then cut into bars. Let bars cool completely in pan before removing or serving. Once they are cooled I wrap each bar in wax paper and store in an air tight container.

Gluten Free Chicken Pot Pie!

Hey guys! This is "the wife", Brittany! Growing up, my mom made an amazing chicken pot pie. Once I found out I had celiac disease, I was devastated I couldn't have it anymore! So, I put my cooking skills to the test, and this turned out SO good... and I'm not one to brag about my cooking. ;) Hope you enjoy! Start by making the crust, as it will need to chill for a while before it's ready to bake.

GF Pie Crust

1 1/4 C. gluten-free flour
1 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
1/4 C. butter slightly melted
1/4 C. shortening

1 egg
3 Tbsp cold water
1/4 tsp apple cider vinegar

Directions:

1. Mix the first six ingredients in a mixer or large mixing bowl. Once they are well mixed, add in the last three ingredients.

2. Wrap the dough in plastic wrap and refrigerate for 1 hour or until chilled.

While you are waiting for the dough to chill, you can start the preparations for the filling!

GF Chicken Pot Pie Filling

1 lb boneless skinless chicken breast
1- 10 oz bag frozen vegetables (I like to get the one with corn, carrots and other greens)
28 oz chicken broth
2 Tbsp butter
1/4 C. white rice flour
1/4 tsp rosemary
salt and pepper

Directions:

1. Boil chicken until cooked (about 30 mins if frozen).

2. Preheat oven to 350 degrees.

3. In medium sauce pan, melt butter. When melted and starts to bubble, add flour until it forms a paste. Add chicken broth and stir together. Bring to a boil. Add in veggies and cook for 5 mins. Salt and pepper to taste.

4. Chop chicken into cubes and add to mixture. Put all of mix into an 8x8 casserole dish.

5. Take out the GF dough and let sit for 15 mins. To roll out, flour some parchment paper, place dough on the parchment paper. Lightly flour the dough and then place another piece of parchment paper on the dough. Roll out the dough evenly to fit the dish you are using.

6. Gently place the dough on top of the mix and bake for 45 mins. You can put a little butter on top of the crust after it's done cooking for a little extra flavor. Enjoy!!

Eating Out Gluten Free

My wife and I have recently been dealing with some health issues of our son, and have been busy tending to his needs, which usually meant eating out. We also had some close friends who wanted to bring us some food or snacks while we were in the hospital. It often times brought up the question of what to get that is gluten free and where to get it! I'd like to share some restaurants that have some really good gluten free menus and even some stores that have some great gluten free options.

Let's start with restaurants:
PF Chang's Menu (Click on the Gluten Free Section)
- They even have a decent gluten free chocolate cake!

Red Lobster Menu
- The menu isn't the easiest to read, but my wife and I went there and the service was phenomenal! They even have a delicious Gluten Free Cheesecake!

Wingers Menu
- This is a wing joint in Utah, I'm not sure if it is outside of Utah, but their level of detail to ensure that the food is gluten free is great! and they have some really good gluten free options!

Carl's Junior (AKA Hardees)
- This is a fast food option. The burgers that are offered can all be made without buns! Just ask for lettuce instead of a bun.

McDonalds
- There aren't too many options, but the shakes and fries are Gluten Free. My wife really enjoys the Southwest Salad will Grilled Chicken.

The Old Spaghetti Factory
- Nice for a date night!

Five Guys
- Everything is made gluten free except the buns. All you have to do is request no buns.

California Pizza Kitchen

Carrabbas

Olive Garden

Red Robbin
- The menu isn't the easiest to maneuver, but they do have gluten free buns!

Keep in mind, there are many restaurants that offer gluten free options but may not show them on their menu!

As for stores that offer Gluten Free Goodies, there are several. The hard part is depending on your location, the stores that I list may not exist.

Smith's Food and Drug (Known as Kroger back east)
Macey's (really good gluten free selection)
Sprouts
Good Earth
Winco
Whole Foods Market
Harmon's Grocery

I know this list is not complete, but I'd like to hear your comments on your favorite gluten free restaurants or grocery stores. If you would leave a comment with your favorite place and which state it is found it (if a local restaurant) that would be much appreciated! Thank you very much!

Pulled Pork in the Oven/Crock Pot

This is another great recipe! It takes 9.5 hours to make, so keep that in mind! It is very similar to the Ribs.

Ingredients:
1 8-10 lbs. Boston Butt Roast (Bone-in)
Olive Oil
Mustard
Rib Rub
Brown Sugar
Honey
BBQ Sauce

Directions:
Preheat Oven to 225 degrees. Pull the roast out and trim some of the fat, do not remove all of the fat. Use a cookie sheet, and place foil on the cookie sheet. Place the roast on the foil and rub the roast with olive oil, mustard, rib rub. Wrap the roast with the foil and place in the Oven for 2 hours. After 2 hours, pull out of the oven and open the foil and spread brown sugar and honey on the roast. Close the foil and return for 2 hours in the oven. After two hours, pull out and put in the crock pot with all the juices for 5 hours on low. After 5 hours, pull out of crock pot and shred with 2 forks, remove the bone and excess fat. Return to the crock pot and mix in a small bottle of BBQ sauce and let the BBQ sauce warm through, roughly 30 minutes. Place pulled pork on buns and enjoy! You can even add cole slaw on top to create a new taste!

Delicious Ribs in the Ovens!

This is an incredible recipe that my wife and I really enjoy. I have started making these on my Smoker now, but I have made it in the oven before. I will list directions here for the oven, with the option of finishing them on the grill!

Ingredients:
1 Rack of Ribs (Spare or Baby Back)
Olive Oil
Mustard
Famous Dave's Rib Rub
Brown Sugar
Honey
BBQ sauce

Directions:
Preheat Oven to 225 degrees F. You need to remove the membrane on the back of the ribs. Take a butter knife and slide it under the ribs to remove. Check out this video to learn how to remove the membrane! Trim some of the fat that is on the rack, then rub rack of ribs with olive oil, mustard, and rib rub. It doesn't take too much olive oil and mustard. You want an even coating of rub on the ribs, but not too heavy. Place on a cookie sheet and put it on the middle rack of the oven for 3 hours. After 3 hours, pull out and place on aluminum foil. Ensure the foil is long enough to cover the ribs completely. Fold up the edges and place the brown sugar and honey on the ribs. Wrap up the ribs in foil and return to the oven for 2 hours. After 2 hours, remove ribs from oven and remove from the foil and place on cookie sheet. Spread BBQ sauce on ribs and turn oven to broil. Return ribs to oven on the lowest rack for roughly 30 minutes. You want to keep an eye on the ribs and when the BBQ sauce hardens up, they are ready! If you want to, you can fire up the Grill and throw the ribs on instead of using the broiling setting on the oven.

Gluten Free Swig Sugar Cookie CopyCat

There is a wonderful place down in St. George and Provo, Utah that is called Swig. It offers different flavored sodas, i.e. Mango Mt. Dew or "Dirty" Dr. Pepper (with coconut).  They are also known for their sugar cookies. I have always wanted to take my wife there, but since she can't have gluten, that option really wasn't an option. I started looking online for copycat recipes, that I could base my recipe off and I found one. Tonight for an after dinner dessert, I decided to give it a shot and it turned out well!

Ingredients:
Sugar Cookie:
1 C Butter (Room Temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Gluten Free Flour
2 t Xanthan Gum

Sour Cream Icing:
1/2 C Butter (Room Temperature)
3/4 C Sour Cream
1 2 lb Bag of Powdered Sugar
1 t Salt
1/4 C Milk
Red Food Coloring (3 Drops)

Misc. Ingredients:
1/4 C Sugar
Pinch of Salt

Directions for Sugar Cookie:
Cream Butter, Vegetable Oil, Sugar, Powdered Sugar, water, and eggs together for 2 minutes. Combine Dry ingredients together and slowly added into the butter mixture. Mix until everything is combined. The Dough should be a little crumbly and not sticky at all. Roll the dough into golf size balls and place onto cookie sheet.
The signature look of these cookies is a broken outside edge. This is done by mixing the misc. ingredients together. Then the next step is to take a round cup and place the base into the mixture of sugar and salt and then press down firmly into the middle of the dough ball. The outside edge will split some like what is shown in the picture above. If there is a lip formed, even better. You don't want the cookie to get too thin.
Once this is done, place in oven at 350 degrees F for 8 minutes.
Once they are done cooking, allow to cool and then place in the fridge in a sealed container to make them cold until you are ready to serve them.

Directions for the Icing:
Cream together Sour Cream, Butter, and Salt. Slowly add Powdered Sugar. When the mixture is thicker than icing, add the milk slowly. Continue mixing until the right consistency. I used a brand new bag of Powdered Sugar prior to starting, removed the 3/4 C for the cookies, and the rest of the powdered sugar for the icing. After it is done, add about 3 drops of Red Food Coloring to the mixture.
When you are ready to serve them, pull the cookies from the fridge and ice them. The icing should be room temperature and the cookies should be cold. ENJOY!

Caramel Crunch Ice Cream Dessert

Great ice cream dessert for a family get together or even for a stressful day! :)

Ingredients:
2 Cups Gluten Free Flour
1/2 Cups Gluten Free Oatmeal
1 Cup Brown Sugar
1 Cup Butter, melted
1/2 Gallon Vanilla Ice Cream
1 (12 oz) jar caramel ice cream topping

Directions:
CRUST:
Mix Flour, oatmeal, brown sugar, butter together. Spread on a greased cookie sheet and bake at 350 degrees for 10-12 minutes. Cool Crust completely, then crumble.
ASSEMBLE:
Spread half of the crumbled crust in a 9x13 pan. Spread softened ice cream over crust. Pour half of the caramel topping over ice cream. Sprinkle the rest of the crust over the ice cream and then add the rest of the caramel topping. Store, covered, in freezer.

Chicken Parmesan

This is a great recipe to make. First thing you need to keep in mind is that you need to have Gluten Free Bread Crumbs. You can buy Gluten Free Bread Crumbs at special stores, but if you have left over bread that has dried out or you don't want, you can use that. I use a recipe from the cookbook called Irresistibly Gluten Free for pizza dough and mix in Italian Seasoning. I spread them thin on a cookie sheet and bake them until it is nice and crispy. I then throw them into a blender and blend them up. I will store them in some Tupperware until I need them.

Ingredients:
28-30 oz Spaghetti Sauce
6 Boneless, skinless chicken breasts
1/2 Cup Gluten Free Bread Crumbs
1/4 Cup Parmesan Cheese
2 Cups Shredded Mozzarella Cheese
1 Tbsp. Olive Oil
Hot Cooked Gluten Free Penne Pasta

Directions:
Pour Spaghetti Sauce into 9x13 Pan. Place Chicken Breasts on sauce. Mix Bread Crumbs, parmesan, mozzarella, and olive oil together and sprinkle on top. Bake at 375 degrees F uncovered for 30-35 minutes. Serve over hot pasta.

Zupa Toscano CopyCat

This recipe I heard about from a friend. This is one of my favorite soups from Olive Garden. It is another Crock Pot Recipe, which makes it easier to cook.

Ingredients:
1 lb. sausage
2 large russet baking potatoes, sliced in half, and then  in 1/4 in slices
1 Large Onion, chopped
2 Garlic Cloves, minced
2 C. Kale, chopped
16 oz. Chicken Broth
1 quart water
1 c. Heavy Whipping Cream

Directions:
Brown The sausage in a skillet over medium-high heat until no longer pink. Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker. Cover and cook in the crock pot on high for 3-4 hours until potatoes are cooked and soft. Turn the slow cooker off and add the kale.
Return the lid and let sit for 5 minutes. Stir in whipping cream and serve.

Easy Crock Pot Chicken Chili Soup

This is a recipe my wonderful wife made. She hates to admit that she is actually a really good cook, but she can't deny it with this one, considering I request it on a regular basis.



The other great thing about this recipe it that it is in the crock pot which makes it even easier.

Ingredients:
2 Cans Black Beans
2 Cans Kidney Beans
2 Cans Diced Green Chili
2 Cans Diced Tomatoes with Green Chili
2 Cans Corn
1/2 Onion Diced
6 Boneless Skinless Chicken Breasts
Chili Powder
2 Cloves Minced Garlic
Salt
Black Pepper
Parsley

Directions:
Open up all the canned ingredients. Drain 1 can of each, and then add each can of Black Beans, Kidney Beans, Diced Green Chili, Diced Tomatoes with Green Chili, and Corn into the crock pot. I use a 6 Qt. Crock Pot. Add the Onions, Chicken, and the Garlic. As for the Spices, add each to taste. You will be able to add more at the end and mix it in. I usually add around 2 Tablespoons of Chili Powder, Salt, Black Pepper, and Parsley. I would however recommend adding about 1 Tablespoon of each at the beginning and then mix in more to taste at the end of cooking. The cooking time will be 4 to 5 hours on High. About 3 hours into the cooking, pull out the chicken and dice or shred the chicken then return to the crock pot. At this point, you will be able to taste test the recipe and add more spices as you would like.

This makes a lot of soup, but we usually freeze half of it for another day!

Teriyaki Chicken!

This is a great homemade recipe for Teriyaki Chicken. I have to give a shout out to my friend David Fiso who gave me the original marinade recipe that I converted to Gluten Free. This is a recipe that has to marinate overnight, so plan ahead. Depending on how much marinade you make will determine how much chicken to use. Just last week, I made up about 15 pounds of Teriyaki Chicken for a family event. I used 3 cups of Soy Sauce, 6 cups water, 3 cups brown sugar and the rest of the recipe have sufficient marinade. It was the perfect amount for 15 pounds of chicken.

Ingredients:
Boneless Skinless Chicken Thighs
Gluten Free Soy Sauce (I Use La Choy Soy Sauce, naturally gluten free brand)
Brown Sugar
Water
2 Tbsp Honey
Garlic Powder
Ground Ginger
Bushel of Green Onions (Minced)

Directions:
For the marinade, mix 1 part soy sauce, 2 parts water, 1 part brown sugar, 2 Tablespoons Honey. Stir these together until the sugar is dissolved. Mix in Ground Ginger and Garlic Powder to taste. Then mix in minced Green Onions. I usually mince up 6-7 green onions. Place Chicken into a container and pour marinade over chicken. Let the chicken marinade overnight.

Fire up the grill and grill up the chicken until it is fully cooked.

Cook up some rice and eat the chicken over the rice.

This is a really good recipe for a nice day.

Chicken Quesadillas

Looking for another Easy dinner recipe? Check out this recipe.

Ingredients:
Corn Tortillas
1 Jar of Cheese Whiz
1 can of Chopped Green Chilies
1 Pound Shredded Cooked Chicken
Vegetable Oil (For Frying)

Directions:
In a sauce pan, heat cheese whiz until it is smooth. Mix in chopped green chilies and chicken. Once heated through, spoon out mixture into corn tortillas and fry the quesadillas in a fry pan with some vegetable oil. Don't forget to flip the quesadilla over to cook both sides. Once both sides are a nice light brown, remove from fry pan and cut to enjoy.

Looking for a great soup to have these with, check out my Black Bean Soup Recipe.

Black Bean Soup

This is an easy and great recipe for just kicking back and relaxing.

Black Bean Soup:
Ingredients:
3 Cans black beans drained and rinsed
1 Cup Salsa
2 Cups Chicken Broth
Juice from 1 Lime
2 Tbsp. Cilantro

Directions:
Heat Salsa 5 minutes in sauce pan. Stir in beans and chicken broth, and heat for 15 minutes. Continue stirring periodically. Ladle mixture into blender and puree. Return pureed mixture to sauce pan. Add remaining ingredients and heat until warm through.
Top With Sour Cream and/or Avocado slices if desired.

This goes really well with Quesadillas.
 Check out my recipe for Chicken Quesadillas.

COOKING JUST GOT REAL!!!!

Today I bought a great cooking tool for the family. It is called a Traeger Grill. My wife and I have been discussing adding this grill to our cooking tool collection. Which got me thinking about what one might need to get started on a Gluten Free Diet when it comes to instruments. So I thought I might put together a list of items for the kitchen to make sure you have.

First things first, I want to recommend a FANTASTIC cookbook to start with. The woman who wrote this cook book lives in Utah and wrote a cookbook that was a life saver for my wife and I. Here website is Irresistibly Gluten Free has some great starter recipes and some even more recipes. I HIGHLY recommend that you take a look at her website and even look at purchasing her cookbook. I plan on continuing to improve upon her start.

For the Kitchen:
At least 2 Aluminum Cookie Sheets
Nice set of pots and pans: Minimum 8 qt. pot for making soups
Kitchen Aid Mixer
Glass Bakeware: 9x13, 8x8
Bread Pans: at least 3 or 4
Cake Pans: Assorted Size
Mixing Bowls


For the bigger cookers:
6 Qt. Crock Pot
Traeger Smoker
Bread machine

Ingredients to keep on hand all the time.
Baking Powder
Baking Soda
Xanthan Gum
Vegetable Oil
Brown Sugar
White Sugar
Salt
Butter (and large amounts)
Crisco
Vanilla Extract
Milk
Eggs
Gluten Free Flour
Gluten Free Pasta

Now that is just the basics, but I highly recommend having all those ingredients, all of the items for the kitchen, and if you want even the items for the bigger cookers.

If you are looking for a great place to purchase all of your ingredients, go to Winco. We buy all of our stuff in bulk and keep it on hand. The other great place is Costco. Between those two, I am able to get all the things I need. Hope this Helps!

Gluten Free Pumpkin Bread!

I know it is a little late in the season for Pumpkin Bread. But non the less, it is still delicious and easy to make.

Ingredients:

Dry:

2 cup               GF Flour

1.5 tsp             Salt

1 tsp                Cinnamon

1 tsp                Nutmeg

2 tsp                Baking Soda

3 tsp                Xanthum Gum

Wet:

2 cups            Pumpkin

1 cup             Honey (Liquid)

½ cup            Water

4                    Eggs

1 cup             Corn Oil

Directions: (Makes 2 Loaves)

Preheat oven to 325°F. Lightly grease two medium loaf pans. In a bowl combine flour, salt, cinnamon, nutmeg, baking soda and xanthum gum. Using a wire whisk give the dry ingredients a good stir. In another bowl combine the pumpkin, honey, corn oil and water. Stir together and add one egg at a time, beating well after each egg is added. Make a well in the center of the dry ingredients. Add the pumpkin mixture and stir. Pour in the prepared loaf pans. Bake for 60 minutes. Remove from oven and allow to cool for 10 minutes before removing from pans. Cool on a wire rack.