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Cowboy Beans

Ingredients:

1 can (15 oz) black beans, drained

2 (15 oz) cans kidney beans, drained

1 can (15 oz) white beans, drained

1/2 cup ketchup

2/3 cup BBQ sauce*

1 Tablespoon molasses

1-2 teaspoons hot sauce

1/2 onion, chopped

1/2 green pepper, chopped

1 teaspoon minced garlic

1 tablespoon brown sugar

Salt and pepper to taste

Directions:

Combine all ingredients in a slow cooker.  Cook on low for 3-4 hours.  Serve with Gluten Free corn chips or GF cornbread.

*Make sure BBQ sauce and other ingredients are Gluten Free!

“There is no love sincerer than the love of food.”

- George Bernard Shaw, Man and Superman

"Life is uncertain. Eat dessert first."

- Ernestine Ulmer

{"Eatsy: Gluten-Free Rhubarb Almond Breakfast Cakes"}

In honor of National Doughnut Day

Baked Doughnuts

Recipe adapted from the blog Iowa Girl Eats

1 cup Gluten Free all purpose flour

1/2 tsp. xanthan gum

6 Tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons buttermilk

1 egg

1/2 teaspoon vanilla extract

1 Tablespoon butter, melted

For the glaze:

1/2 cup or more powdered sugar

1/2 teaspoon vanilla extract

Water

1. Pre-heat oven to 325 degrees. Mix together flour, xanthan gum, sugar, baking powder, cinnamon and salt in a bowl. Add buttermilk, egg, vanilla and butter. Whisk to combine.

2. Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan. Bake for 9-10 minutes, or until dough is set (it won’t be golden brown, but should be springy.)

3. In a separate bowl, mix together powdered sugar and vanilla. Begin adding water 1 teaspoon at a time. Stir until desired thickness of glaze is achieved. Glaze doughnuts while warm or cool.

Pink Lemonade Pound Cake

15 oz. package Gluten Free yellow cake mix

1/4 c. lemon instant pudding mix

1 c. milk

1/2 c. vegetable oil

3 large eggs

2 tsp. lemon extract

1/4 c. + 2 Tbsp. thawed pink lemonade concentrate, divided

1 c. confectioner's sugar

red food coloring (opt.)

1. Preheat oven to 350 degrees.  Lightly grease a 12 cup-Bundt pan with cooking spray.  Dust the pan with gluten free all-purpose flour or rice flour.  Shake out the excess and set aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, lemon extract, and 1/4 c. pink lemonade concentrate in a large mixing bowl and beat with an electronic mixer on low speed until the ingredients are just combined.  Increase the mixer speed and beat on medium until the batter is smooth, about 2 minutes.  Add about 5-6 drops of red food coloring, one drop at a time until the desired color is reached.  Pour the batter into the prepared Bundt pan, smoothing the top.  Bake for 35-40 minutes.  

3. Place the cake on a wire rack to cool completely.  Meanwhile, mix 2 Tbsp. pink lemonade concentrate and confectioner's sugar.  Drizzle the glaze over the cooled pound cake.  Serve.   

Sweet and Sour Meatballs

Ingredients:

1 bag frozen Gluten Free meatballs (like Farm Rich original)

1/2 cup Gluten Free soy sauce

1-3/4 cups water

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 cup packed brown sugar

2 tablespoons honey

3 tablespoons cornstarch

1/2 cup cold water

Directions:

1. In a medium to large saucepan, combine the soy sauce, 1-3/4 cup water, ginger, garlic powder, brown sugar, and honey. 

2. In a separate bowl, combine the cornstarch and 1/2 cup water.  Stir until well dissolved.  Add to the saucepan.

3. Add the meatballs into the sauce and stir to coat.  Cook over medium-low heat for 30 minutes, or until the meatballs are completely thawed and heated through.  If sauce becomes too thick, add water, 1 Tablespoon at a time until it reaches a desired consistency.

4. Serve over rice.