Latest Posts by carefreeglutenfree - Page 4

Sweet Potato Biscuits with Honey Butter

Adapted from a recipe in Taste of Home

2 c. Gluten Free all-purpose flour

1/4 tsp. xanthan gum

4 tsp. sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 c. shortening

1 c. mashed sweet potatoes

1/2 c. half-and-half

Honey Butter

1/2 c. butter, softened

2 Tbsp. honey

1 tsp. ground cinnamon

1. In a small bowl, combine the first seven ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Combine sweet potatoes and cream; stir into crumb mixture just until moistened. 

2. Using a tablespoon, scoop the mixture and drop onto a greased baking sheet to create drop-biscuits, placing the biscuits about 1 inch apart.  (You could also roll out and cut with a biscuit cutter.)

3. Bake at 400 degrees for 9-11 minutes or until golden brown. 

4. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended.  Serve with warm biscuits.

Lemon Blueberry Coffee Cake

1 c. fresh blueberries

3 Tbsp. brown sugar

3 Tbsp. butter, melted

1/2 c. sour cream

1 egg

1 tsp. vanilla extract

1 lemon

1 c. Gluten Free all-purpose flour

1/3 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1/8 tsp. salt

1. In a bowl, combine blueberries and brown sugar; set aside.

2. Preheat oven to 350 degrees.  Grease and flour an 8-inch round baking pan. 

3. In a large bowl, whisk together melted butter, sour cream, egg, and vanilla.  Add the zest and juice of one lemon.  Add dry ingredients and stir until well combined. 

4. Spoon half of the batter into the baking pan.  Top with the blueberry mixture.  Spoon the remaining batter over the blueberries.

5. Bake for 20-30 minutes.  Serve warm.

Chocolate Chai Cupcakes

For the cupcakes:

1 c. almond milk

1 tsp. apple cider vinegar

1/3 c. vegetable oil

3/4 c. sugar

2 tsp. vanilla

1 c. gluten free all-purpose flour

1/4 tsp. xanthum gum

1/3 c. cocoa powder

1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

For the frosting:

1/2 c. Earth Balance vegan margarine (or butter for non-vegans)

3-4 c. powdered sugar

2 chai tea bags

2 tbsp. boiling water

2 tbsp. almond milk

1/4 tsp. salt

For the cupcakes: 1. Preheat oven to 350 degrees.

2. Mix the vinegar with the almond milk and let sit for five minutes.

3. Whisk together the almond milk/vinegar, oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.

4. Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.

For the frosting: 1. Beat the Earth Balance until soft.

2. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the almond milk.

3. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy. Frost cupcakes.

Makes 12 cupcakes.

"Life is uncertain. Eat dessert first."

- Ernestine Ulmer

Eggplant Parmesan

1 large eggplant, cut into 1/4"-1/2" round slices

4 c. gluten free corn chex, crushed

2 tsp. Italian seasoning

1 egg

2 Tbsp. milk

2-3 Tbsp. olive oil

1 Tbsp. minced garlic

1/2 c. onion, chopped

28 oz. tomato sauce

1 tsp. oregano

1/2 tsp. marjoram

1/2 tsp. basil

2 c. shredded Mozarella cheese

1. Preheat oven to 350 degrees.

2. Mix 1 egg and 2 Tbsp. milk.  Combine Italian seasoning and crushed Chex.  Dip eggplant slices in egg mixture, then in Chex mixture.  Place on a nonstick baking sheet and bake for about 15 minutes.

3. In a small saucepan, heat olive oil, garlic, and onions until tender.  Add tomato sauce and spices.  In a 9x12" casserole dish, layer eggplant, sauce, and cheese.  Repeat. 

4. Bake at 350 degrees for approximately 20 minutes, or until cheese is melted and sauce bubbles.  Serve.

Chocolate Eclair Cake

1 (8 oz.) box Gluten Free graham crackers

1 large instant vanilla pudding

2 1/2 c. milk

Pinch of salt

1 (8 oz.) Cool Whip

1 (16 oz.) container Gluten Free chocolate frosting

1. Mix pudding and salt with milk and let stand for 15 minutes.

2. Fold in Cool Whip. 

3. Line a square pan with whole graham crackers.  Cover with pudding.  Layer twice, ending with crackers on top. 

4. Melt chocolate frosting in the microwave (about 30 seconds).  Pour melted chocolate frosting over the top.

5. Refrigerate until set (at least one hour).  Serve.

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.   

Enchilada Casserole

19 oz. can enchilada sauce

4 oz. can green chiles

12 oz. can corn

12 oz. can black beans

1/2 c. sour cream

1 egg

1/2 tsp. ground cumin

1/4 tsp. garlic powder

2 c. shredded Mexican cheese

corn tortillas

 1. Preheat oven to 350 degrees.

2. In a large bowl, mix together the garlic powder, cumin, sour cream and egg.  Add the corn, black beans, green chiles, and 1 cup of cheese.

3. Pour about 3/4 cup of the enchilada sauce on the bottom of a 9×13 baking dish. Cover with 4-5 corn tortillas.

4. Spread half of the sour cream mixture on top of the tortillas and top with another ½ cup of sauce followed by 5 more tortillas.

5. Spread the remaining mixture on top of the tortillas, top with the remaining 5 tortillas, sauce and cheese.

6. Bake for 30 minutes uncovered.  Serve.

Oreo Balls

8 oz. package Gluten Free chocolate cream-filled cookies, crushed

8 oz. package cream cheese, softened

14 oz. package white melting chocolate chips

Sprinkles

1. Beat the cream cheese until fluffy.  Add the chocolate cream-filled cookies and beat until well combined.

2. Roll into small balls and place on a parchment paper-lined baking sheet.  Place in the freezer for at least 1 hour.

3. In a double boiler, melt white chocolate chips (I used pink colored white chocolate for Valentine's Day).  Continuously stir until melted and continue stirring to prevent burning. 

4.  With a fork, cover the oreo balls.  Shake off the excess chocolate and, using a tooth pick, gently place back onto the parchment paper-lined baking sheet.  Sprinkle with decoration immediately, before the chocolate hardens.  Chill in the refridgerator for at least one hour.  Serve.

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

Granny's Chocolate Cobbler

Recipe adapted from The Pioneer Woman:

1 cup Gluten Free All-purpose Flour

2 teaspoons Baking Powder

¼ teaspoons Salt

7 Tablespoons Cocoa Powder, Divided

1-¼ cup Sugar, Divided

½ cups Milk

⅓ cups Melted Butter

1-½ teaspoon Vanilla Extract

½ cups Light Brown Sugar, Packed

1-½ cup Hot Tap Water

1. Preheat oven to 350 degrees.

2. First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

3. Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

4. Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

5. In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

6. Pour the hot tap water over all. DO NOT STIR!

7. Bake for about 40 minutes or until the center is set.

8. Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Chunky Chicken Noodle Soup

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill?  Soup does its loyal best, no matter what undignified conditions are imposed upon it."  - Judith Martin

1 pkg. boneless, skinless chicken strips

4 cups water

3/4 tsp. poultry seasoning

1/4 tsp. thyme

1/4 cup diced onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/4 tsp. pepper

2 cups chicken broth

3 cups pre-cooked rice pasta (fettucini or spirals)

1. Combine first four ingredients in Dutch oven; bring to a boil and cook about 20 minutes.

2. Remove chicken and add remaining ingredients, except pasta. Cover and simmer for 20 minutes. Coarsely chop chicken.

3. In separate pot, cook rice pasta according to directions. Drain.

4. Add chicken and cooked noodles to soup. Simmer additional 5 minutes. Serve.

from Southern Living magazine

1 (2.1-oz.) package fully cooked bacon slices

1 (16-oz.) container sour cream

2 cups (8 oz.) freshly shredded sharp Cheddar cheese

1/3 cup sliced fresh chives

2 teaspoons hot sauce

1. Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble.

2. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.

3. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Gingerbread Cupcakes

1/2 stick margarine, softened

1/4 c. sugar

1/4 c. brown sugar

1 egg

1 c. sifted Gluten Free all purpose flour*

3 tsp. baking powder

1/4 tsp. xanthum gum

1/2 tsp. ginger

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. cloves

1/2 c. milk

1 tsp. vanilla extract

1.  Preheat oven to 350 degrees and line each cup of a muffin tin with paper liners. 

2.  Cream together margarine, sugar, and brown sugar until soft and fluffy.

3.  Add egg and beat well.

4.  Sift together flour, baking powder, xanthum gum, and spices.  Add to the margarine mixture and stir.  Add in milk and vanilla.  Beat well until the batter is smooth.

5.  Fill each muffin cup halfway and bake for 20 to 25 minutes, or until golden brown.  Let cakes cool on a cooling rack.  Frost with vanilla or cream cheese icing. 

Yields: 12 cupcakes

*I used Gluten Free pantry's Gluten Free all purpose flour for this recipe.

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.

Peach Crisp

4 c. fresh sliced peaches

1/2 c. orange juice

2 Tbsp. brown sugar

1/2 tsp. ground cinnamon

1 c. Gluten Free all-purpose flour*

1/3 c. sugar

1 tsp. baking powder

1 egg, lightly beaten

2 Tbsp. butter, melted

1 1/2 tsp. sugar

1/8 tsp. cinnamon

1. Combine peaches with orange juice, brown sugar, and cinnamon.  Pour into a greased 8x8 pan. 

2. Combine flour, sugar, and baking powder.  Add egg and butter, mix until crumbly.  Sprinkle over peaches.

3. Combine remaining sugar and cinnamon, sprinkle over crumb mix. 

4. Bake at 350 degrees for 40-45 minutes or until the filling is bubbly and the topping appears golden brown.

*I used Gluten Free Pantry's Gluten Free all-purpose flour for this recipe.

Chicken Nuggets

Adapted from the recipe "Healthy Baked Chicken Nuggets"

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

1/2 c Gluten Free breadcrumbs*

1/4 tsp Italian herb seasoning

2 tsp olive oil

2 tbsp grated parmesan cheese

olive oil spray

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Put the olive oil in one bowl and the breadcrumbs, Italian seasoning, and parmesan cheese in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

*I used Kinnikinnick’s Panco Style Bread Crumbs for this recipe.

"Barbecue's just sort of a name. It stands for outdoors. ... You can let your imagination go."

Chipotle BBQ Sauce

1/2 c. ketchup

1/4 c. salsa

2 Tbsp. Dijon mustard

1/4 c. + 2 Tbsp. Brown sugar

2 tsp. white vinegar

2 tsp. hot sauce

2 Tbsp. lime juice

1/2 tsp. Chipotle seasoning

Dash of salt

Combine all ingredients.  Use to marinate chicken, ribs, etc. or as a dipping sauce.

Pineapple Pretzel Salad

2 c. Gluten Free pretzels, crushed*

1 c. butter, melted

2 (8 oz.) pkg. Cool Whip

1 (8 oz.) pkg. Cream Cheese

1 c. sugar

1/2 box Instant Vanilla Pudding

1 (15 oz.) can crushed pineapple

1. Preheat oven to 350 degrees.  Grease a 9x12 inch baking dish.

2. Place 2 cups of crushed pretzels in baking dish.  Pour melted butter over pretzels and bake for 10 minutes.

3. Mix cream cheese and sugar together.  Fold in one container of Cool Whip.  Spread over pretzel mix.  Mix crushed pineapple with instant pudding mix and pour over cream cheese mixture. 

4. Chill.  Before serving, add the remaining Cool Whip on top.

*I used Glutino's Gluten Free Pretzel Sticks for this recipe.

1 cup Gluten Free soy sauce 1 cup water 3/4 cup white sugar 1/4 cup Worcestershire sauce 3 tablespoons distilled white vinegar 3 tablespoons vegetable oil 1/3 cup dried onion flakes 2 teaspoons garlic powder 1 teaspoon grated fresh ginger

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves.

1 lb. lean ground beef

1 cup  chopped onions (about 1 medium)  

2 cups enchilada sauce, divided  

6 oz.  VELVEETA Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices  

12 corn tortillas (6 inch), softened (see Tip)

1. Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

2. Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.

3. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.

Kraft Kitchen Tips

How to Soften Tortillas

Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead

Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 30 min. or until heated through.

Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.

"Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it."        - Alice Walker

Peaches and Cream Muffins

1-1/4 c. Gluten Free baking mix* 1/4 c. sugar 1 egg 1/4 c. sour cream 2 Tbsp. peach juice 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/2 c. peaches, diced

1. Preheat oven to 350 degrees Fahrenheit. 

2. Mix all ingredients  together, gently folding in the peaches last. 

3. Spoon the mixture into a greased or lined muffin pan, about 2/3 full. 

4. Bake for 15-18 minutes, or until golden brown.   

Yield: Half a dozen muffins

*I used Pamela's Product's Gluten Free Baking & Pancake Mix for this recipe.

Pecan Pie

In honor of National Pecan Pie Day

Yields: 2 pies

Gluten Free Pie Crust*

5 eggs, slightly beaten Dash of salt 1 box of light brown sugar 1 1/4 sticks margarine 1/2 cup milk 1 tsp. vanilla Pecans

1. Beat eggs well.  Add the rest of the ingredients, except pecans. 

2. Place mixture in pie crusts and top with pecans. 

3. Bake at 350 degrees for 35 minutes. 

*I used Gluten Free Pantry's perfect pie crust mix.

Pasta Salad

12 oz. Gluten Free Fusilli Pasta 1 large tomato 1 large cucumber 1 Tbsp. fresh basil 1 Tbsp. fresh parsley 1/2 c. mozzarella cheese, shredded 2 Tbsp. lemon juice 1/4 c. extra-virgin olive oil 1/4 tsp. salt 1/2 tsp. black pepper

1. In a large pot of lightly salted water, cook pasta according to package directions.  Drain.  Place in a large bowl. 

2. Combine the lemon juice, olive oil, salt and pepper.  Whisk together and pour over the warm pasta.  Stir to combine. 

3. Dice the tomato and cucumber and finely chop the fresh herbs.  Add the tomato, cucumber, herbs, and cheese to the pasta.  Toss until well combined.  Serve at room temperature.

*I used Heartland's Gluten Free Fusilli.

Adapted from a recipe by Giada De Laurentiis

2 cups buttermilk 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick 1 1/4 cups finely grated Parmesan 3/4 cup Gluten Free Italian-style seasoned bread crumbs* 1 teaspoon kosher salt Olive oil, for drizzling 2 cups marinara sauce

1. Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

2. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.

3. In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.

4. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.

*I used Kinnikinnick's Panco Style Bread Crumbs mixed with 1 tsp. of Italian seasoning.

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."

- Julia Child

 Hot Dog Chili

2 lb. ground chuck, browned and drained 2 tsp. chili powder 2 c. catsup

Mix together and simmer for 30 minutes.