Friday, April 29, 2016

Dr. Pepper Pie

My kids LOVE this simple pie! The original recipe was for Root Beer Pie, but my son begged me to make one using Dr Pepper, and it turned out yummy! 


1 carton Cool Whip (8 oz) thawed

3/4 cup cold Dr Pepper

1/2 cup milk

1 package (1 ounce) Jello instant vanilla pudding mix

1 gluten free graham cracker crust

Directions

  1. Set aside and refrigerate 1/2 cup Cool Whip for garnish. In a large bowl, whisk the Dr Pepper, milk and pudding mix for 2 minutes. Fold in half of the remaining Cool Whip. Spread into GF graham cracker crust.
  2. Spread remaining Cool Whip over pie. Refrigerate for at least 8 hours or overnight.
  3. Dollop reserved whipped topping over each serving; 

Thursday, December 10, 2015

Holiday Parties....Keeping it Gluten Free

So the time of year is upon us...holiday parties are coming up! This is certainly a tough time for us with Celiac Disease! I've thought of a few tips that might help make it a little easier this Christmas...

Eat something before you go...
Don't go to the party hungry....Eat a yummy gluten free meal before you go. While you may still crave the glutenous treats at the party, it's easier on a full tummy!

Make your own gluten free dish to take to the party...
Make one or two of your favorite treats to take to the party. That way you know there will be something you can eat safely. :) I even make sure to go ahead and get my serving first, so there's no chance of cross contamination.  :)

Make a bee line for the fresh fruits and veggies...
Anytime I go to party, I head straight for the fresh fruits and veggies! You may have to avoid the dips that accompany them, but the simple fresh produce is your best gluten free option :)

Never be afraid to sneak a peek at labels...
If an item like chips or dip is store bought and you think there's a chance it might be gluten free...don't be afraid to take a look at the label to see if it is! Or ask the host if you can look at the container :)

"When in doubt, go without"...
Now I have heard this quote ever since going gluten free...and it's a great one! Though it may be tempting, don't take a chance on a food you're not sure of....It may be tasty now, but you'll be paying the price later...and it's sooo not worth it!

Host your own party...
One way to make sure you'll have lots to enjoy at your holiday party is to host one yourself! This one's a lot of work, but you'll be sure to have goodies you know are safe, even if other folks bring some dishes of their own :)

Hopefully these tips will help you navigate through this holiday season, taking your focus a little off the food,  so you can focus more on sharing this special season with family and friends  :)

God bless you this Christmas!












Tuesday, December 8, 2015

Peppermint Bark

This is the easiest dessert recipe ever, but it's soooo amazing!! Here's how you make Peppermint Bark....

Ingredients (There are only 2!!)

1 box Bakers White Chocolate
Candy Canes

Directions

Unwrap the candy canes (about 3) and place in a zip bag. Close it up and with the back of a heavy spoon ( I use my ice cream scoop) smash the candy canes to bits! This is kind of fun :)  Set aside.

In a microwaveable bowl, break apart white chocolate and microwave according to package directions till melted.

Stir the candy cane bits into the chocolate while its hot.

Line a baking sheet with wax paper. Pour the chocolate mixture onto the wax paper and spread out in an even layer with a spatula.

Place in refrigerator for a few hours to harden.

Once hard, take bark off of wax paper and break into medium size pieces.

You can make a small batch or large batch...I usually have to make more than one recipe, it doesn't last very long at our house!

Enjoy!




Monday, December 7, 2015

Crock Pot Lasagna

Here is an incredibly simple recipe I found on Facebook for Crockpot Lasagna! With just a few changes it can be done gluten free...and it doesn't take long at all to cook, so it's great for a quick weeknight meal!

1 pound ground beef
Mueller's Gluten Free Lasagna Noodles
2 jars gluten free pasta sauce (I use Classico Tomato Basil)
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese
2 tbsp (or more) grated parmesan cheese

Directions:
Brown ground beef and drain. 
Spoon 1 1/2 cups pasta sauce in bottom of 4 quart crock pot. 
Mix remaining sauce with beef.
Add just a little salt and pepper. 
Place 2 uncooked lasagna noodles on sauce in crock pot.  
Spread 1/3 meat mixture on top of noodles. Spread 3/4 cup cottage cheese over meat. 
Sprinkle 1/2 cup mozzarella cheese over cottage cheese. 
Add another layer of uncooked noodles (I break the noodles apart and place evenly over cheese layer)  1/3 meat mixture, the remaining cottage cheese and 1/2 cup mozzarella cheese. 
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. 
Sprinkle Parmesan cheese over top. 
Cook on low for 3 hours and check for doneness (I stick a fork in lasagna to see if noodles are soft) If needed cook an additional 30 minutes.





Friday, September 11, 2015

Gluten Free Mexican Chicken Casserole

I found this wonderful recipe for Mexican Chicken Casserole on Facebook. Here's the original recipe http://www.southernplate.com/2011/09/mexican-chicken-casserole.html With just a few changes, it was easy to make this dish gluten free! It turned out yummy!
 Here's what I used...
  • 4 cups of cooked, chopped chicken 
  • 2 cups of instant GF brown rice (I use Uncle Ben's)
  • 1 can GF cream of chicken soup (I use Pacific Naturals GF condensed)
  • 1 cup sour cream
  • ½ cup diced onion
  • 1 can Ro*Tel tomatoes
  • ½ teaspoon garlic powder
  • 1½ cups GF chicken broth
  • 8 oz cheddar cheese grated and divided in half
  • salt and pepper to taste

  1. Put all ingredients and half of cheddar cheese in a large bowl. Stir to combine.
  2. Pour into a greased casserole dish and top with remaining cheese.
  3. Cover and bake at 350 degrees for 20 minutes, then bake an additional 20 minutes, or until hot and bubbly.

Linked to Gluten Free Fridays @ http://vegetarianmamma.com

Friday, September 4, 2015

Granny Smith Cinnamon Muffins



Gluten free baking can sometimes feel like a guessing game!  Sometimes I try substituting gluten free ingredients into a regular recipe and it just doesn't work. But sometimes it does!   

David Venable from QVC shared a great muffin recipe, and it was so easy to make it gluten free just by substituting in gluten free flour! And the muffins turned out so yummy!! 

Here's the recipe:
  • 3 cups all-purpose gluten free flour (I use Betty Crocker GF Rice Flour Blend)
  • 1 1/2 cups white sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • 2/3 cups vegetable oil
  • 2 eggs
  • 2/3 cups milk
  • 3 Granny Smith apples, peeled and grated

  • Preheat the oven to 375°F. Grease a muffin pan. 

  • Mix flour, sugar, salt, baking powder, and cinnamon in a large bowl. Stir with spoon till combined.

  •  Add the oil, eggs, and milk. With a hand mixer beat till combined, but don't over mix. 

  • Pour in the apples and stir them in gently with a spoon.  

  • Spoon the batter into muffin pan.

     Sprinkle just a little more cinnamon on each muffin before cooking.

     Bake for 20-25 minutes, or until the cupcakes are set.

    This recipe makes a LOT of muffins :) I made 12 and had batter left over!

    Remove from oven and allow to cool a little.

   Enjoy!

Monday, August 31, 2015

Chili Nacho Dip

Here's a simple nacho dip with only 3 ingredients!...Perfect with tortilla chips! So simple and always a hit!

Ingredients:
1 8 oz block of cream cheese softened
1 can Hormel Chili with Beans (The Hormel chili without beans isn't gluten free)
1-2 cups of shredded Cheddar or Pepper Jack cheese

Directions:

Preheat oven to 350 degrees.

Spread the softened cream cheese evenly in the bottom of an 8x8 baking dish.

Spread the Hormel Chili with Beans evenly over the cream cheese layer.

Sprinkle shredded cheese evenly on top the chili layer.
(I have also used the thin sliced cheese squares for this layer and they work great too!)

Bake uncovered for 25-30 minutes.

Serve warm with  gluten free tortilla chips.