Gluten Free Blueberry Scones

3 cups of Gluten Free Flour Mix
1 tbsp of baking powder
2/4 tsp of salt
2/3 cup of sugar
1//4 cup of coconut oil
1/2 cup of butter
1/2 cup of milk
3 eggs
1 tsp vanilla
1 cup of Blueberries
extra flour and sugar for patting out scones

Mix dry ingredients. Cut in butter and oil into the flour until the mixture is crumbly with pea size bits of butter remaining. In a separate bowl, whisk together milk, vanilla, and eggs. Fold liquid into flour mixture. Gently fold in blueberries.

The dough will be sticky. Place on gluten free floured surface. Pat down until about an inch thick. Sprinkle sugar on top. Cut into triangles.

Place on greased baking sheet. Bake for 15 minutes at 375.

Gluten Free Mushroom Risotto

4 cups vegetable broth3 tablespoons oil, divided1 onion, diced1 pound fresh mushrooms, slicedSalt and pepper 
1 12 oz gluten free risotto

1/2 cup white wine

Heat the vegetable broth until boiling. Add risotto and cook for 11 minutes.

In a large skillet, at oil and onion over medium heat. Cook until translucent, about 5 minutes. Add mushrooms and saute for about 5 more minutes. Drain risotto and add it to the skillet. Add wine, salt and pepper. Continue to cook on low heat until liquid is absorbed.   

Gluten Free Cheese Delights

1/4 cup of butter, soft
1/4 cup of coconut oil
2 cups of shredded cheese
1/2 tsp of Worcestershire sauce, gluten free
dash of hot pepper seasoning, gluten free
1 cup of gluten free flour mix

Mix everything but gluten free flour mix in bowl. Blend in flour mix with your hands. Form into a long roll.

Slice about 1/4 inch thick and bake at 350 for 12 to 15 minutes.

Sausage Cheese Balls

2 cups Gluten Free Bisquick mix (recipe here)
1 lb sausage
2 8 oz block of cheese

Grate cheese, add gluten free Bisquick mix and sausage. Mix well. Roll into 1 inch balls and place on baking sheet.

Bake at 350 for 20 minutes, until brown.

Gluten Free Cinnamon Raisin Bread

1/4 cup of margarine
1/4 cup of coconut oil
2 eggs
1 1/2 cup of gluten free flour mix
1 cup of sugar
1 cup of raisins
1 tsp of vanilla
1/4 cup of milk
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon

Cream butter, coconut oil, and sugar. Blend in eggs, milk, and vanilla. Add flour, baking powder, salt and mix well. Fold in raisins and cinnamon. Put in greased loaf pan or two mini loaf pans and bake for 50 minutes at 350.

Gluten Free Chewies

1 stick of margarine, melted
2 cups of brown sugar
1 1/4 cups of gluten free flour mix
1 tsp of vanilla
2 eggs
1/2 cup chopped pecans (optional)

Add sugar to melted margarine. Add eggs one at a time, add flour and vanilla. Spread in a 8X8 dish and bake at 350 for 20 minutes.

Gluten Free Banana Bread

1/4 cup of margarine
1/4 cup of coconut oil
2 eggs
1 1/2 cup of gluten free flour mix
1 cup of sugar
2 bananas, mashed
1 tsp of vanilla
1/4 cup of milk
1 tsp baking powder
1/4 tsp salt

Cream butter, coconut oil, and sugar. Blend bananas, eggs and vanilla. Add flour, baking powder, salt and mix well. Put in greased loaf pan or two mini loaf pans and bake for 50 minutes at 350.

Gluten Free Brownies

1/2 cup of butter
1/2 cup coconut oil
2 cups of sugar
4 eggs, well beaten
1 tbsp of vanilla
1 1/4 cup of gluten flour mix
1/2 cup of cocoa

Cream butter, coconut oil and cocoa, beat in sugar. Beat in eggs and vanilla. Beat in gluten free flour mix. Bake in 9X13 inch greased pan at 350 for 25 minutes.

Gluten Free Flour Mix

2 1lb boxes of corn starch
6 cups of brown rice flour
2 cups of potato starch
1 6 oz box of tapioca starch
1 1/2 cups of powdered milk or Original Coffee Mate Creamer
4 Tbsp of xanthan gum

Mix all ingredients in a large bowl. Combine well with a whisk. Store in airtight container at room temperature until ready to use.

Strawberry Fluff Gluten Free

21 oz can of strawberry pie filling
3 cups of mini marshmallows
1 8 oz of Cool Whip
1 oz white chocolate pudding mix

Fold white chocolate pudding mix into the Cool Whip. Then fold in strawberry pie filling and mini marshmallows. Chill.

Gluten Free Chicken Corn Pot Pie

Gluten Free Chicken Corn Pot Pie

2 cans of Progresso chicken corn chowder soup
2 1/2 cups of diced chicken (or turkey)

Mix soup and chicken in a casserole dish.

Topping

1 1/4 cup of gluten free bisquick
1/2 cup of milk
3 tsp of butter
1 egg

Mix ingredients and drop by spoonfuls on top chicken mixture.

Cook at 350 for 35 to 40 minutes.

Sauteed Green Beans

2 cups of green beans, trimmed
1/2 of red pepper, chopped
2 cloves of garlic, diced
3 Tsp of olive oil
salt and pepper to taste

In skillet pan, saute green beans and red pepper in the oil with garlic until tender. Salt and pepper to taste.

Oven Turkey and Gluten Free Giblet Gravy

My mom makes the best smoked turkey ever! This recipe is a oven baked version of her recipe.

Turkey

¼ cup salt
2 tablespoons celery flakes
2 tablespoons thyme
2 tablespoons marjoram
2 tablespoons parsley flakes
1 teaspoon dill

Place turkey in roasting pan. Coat the outside of the bird with oil so the mixture will stick to the outside surface.

Stuff cavity – front and back – with mixture of:
2 cups freshly chopped parsley
1 cup freshly chopped celery
1 chopped carrot
1 peeled onion – halved
1 small apple – halved
¼ cup freshly chopped lemon thyme - optional
¼ cup freshly chopped marjoram – optional

Bake in oven for 25 minutes per pound at 250.

Giblet Gravy
Cornstarch
2 eggs, boiled
water
salt and pepper to taste

Put giblets (live, gizzard, and heart) and the neck in a quart of water for about an hour or until tender. Remove giblets and neck from broth. Chop giblets and eggs. Remove drippings from roaster and add to broth. Mix cornstarch with a little bit of water to make smooth paste. Slowly add to broth and bring to a simmer stirring constantly. Add eggs and giblets to gravy and serve. Salt and pepper to taste.

Gluten Free Thanksgiving

This will be our first Thanksgiving since going gluten free. I have so many things to be thankful for: God, my son and husband, family, my job, a new house, and the list goes on and on.

I am fixing my family's favorite dishes. I have reworked some of the recipes to make them gluten free. But, many of the recipes were gluten free already!

Here is what I will be serving up at my house:
(click on links for recipes)

• Oven Turkey and Gluten Free Giblet Gravy
• Baked Ham
• Southern Rutabagas
• Sauteed Green Beans
• Gluten Free Southern Dressing
• Sweet Potato Casserole
• Gluten Free Macaroni and Cheese
• Blueberry Salad
• Deviled Eggs
• Gluten Free Pumpkin Cheesecake

I hope you have a safe and wonderful Thanksgiving!

Baked Ham

1 ham
1/2 cup of brown sugar
1 Tsp of orange juice
1/2 Tsp of yellow mustard

Bake ham according to instructions on package or 20 minutes per pound at 350. Mix sugar, orange juice, and mustard and pour over top and sides of ham. Return to oven and bake 20 more minutes. Let sit for at least 20 minutes before slicing.

Southern Rutabagas

On holidays, rutabagas are a much coveted vegetable with our family. My Grandmother Grace made the best rutabagas you could ever put in your mouth! Grandmother made sure there were plenty rutabagas to go around to avoid my brother and I fighting over them. :)

Grace's Rutabagas

Rutabaga cut in cubes
1/4 cup of oil
1 Tsp of sugar
2-3 slices of bacon, or ham hock
1/2 Tsp of salt or to taste
water

Peal rutabaga and cut in 1 inch cubes. Place rutabagas in pot and cover with water. Add the rest of the ingredients. Bring to a boil and reduce heat simmer for about 45 minutes until tender.

Gluten Free 7-Up Drop Biscuits

4 cups of Gluten Free Bisquick Mix (click link for homemade version)
3/4 cup of 7-Up
2 eggs
1 Tsp of vinegar
1 cup sour cream
1/2 cup of butter, melted

Pour melted butter in bottom of baking dish. Mix rest of ingredients in bowl and drop heaping spoonful of dough in baking dish. Bake at 350 for 12-15 minutes and brown.

Gluten Free Southern Dressing

3 cups of gluten free biscuits, crumbled
3 cups of gluten free cornbread, crumbled
1 onion, chopped
4 eggs, beaten
3 boiled eggs, sliced
2-4 cups of broth (turkey, chicken, or vegetable)
1/2 tsp of salt
1/4 tsp of pepper

Combine biscuits, cornbread, and onion. Mix in beaten eggs and 2 cups of broth. Add more broth until very moist. Fold in sliced eggs. Pour mixture into a casserole dish. Bake for 35-40 minutes until set and brown on top.

Sweet Potato Casserole

3 cups cooked sweet potatoes, mashed
1/4 cup of sugar
1/4 cup of brown sugar
2 eggs, beaten
1/3 stick of melted butter
1/2 cup of milk
1 Tsp of vanilla
1/4 Tsp of cinnamon

Mix all ingredients and pour into casserole dish. Bake at 350 for about 25 minutes until set.

Topping
1 10.5 oz bag of miniature marshmallows

Cover with marshmallows and return to oven until browned.

Blueberry Salad

1 large 6 oz box of strawberry Jello
1 cup of hot water
1/12 cups of cold water
1 can of blueberry pie filling
1 small can of crushed pineapple, drained
1/4 cup of chopped nuts

Dissolve Jello in hot water. Add other ingredients and pour into oblong casserole dish. Refrigerate until firm.

Topping
8 oz cream cheese
1/2 pint of sour cream
1/2 cup of sugar
1 Tsp of vanilla

Blend cream cheese, sour cream, sugar and vanilla. Spread over congealed mixture. Refrigerate until ready to serve.

Gluten Free Macaroni and Cheese

8 oz gluten free macaroni, cooked and hot

3 cups of grated sharp cheddar cheese

1 1/2 cups of milk

1 Tsp of salt

2 eggs

In casserole dish, put half the macaroni and cover with 1 1/2 of cheese. Put the rest of macaroni on top and cover with the other 1 1/2 of cheese. In a separate bowl, beat milk, eggs and salt together. Pour mixture over the macaroni and cheese. Bake at 350 for about 30 minutes until bubbly and set. 

Deviled Eggs

6 Eggs
1/4 cup of mayonnaise 
2 Tbsp of yellow mustard
1/8 Tsp of salt
1/8 Tsp of pepper
Paprika for garnish
 
Put eggs in pot and cover with water. Bring to a boil. Cover and remove from heat. Leave covered for at least 15 minutes. Rinse under cold water. 

Crack egg shells and peel under running cold water. Slice eggs in half lengthwise. Put yolks in a bowl and whites on a serving dish. Mash yolks and add the rest of the ingredients and mix well. Scoop heaping spoonful of yolk mixture into the center of each egg white. Lightly sprinkle paprika on top and serve. 

GF Trail Mix

What is your favorite gluten free snack? I love trail mix. This is an easy mix that I like to keep on hand.

GF Trail Mix

1 16oz jar of peanuts
1 12.6 oz bag of M&Ms
1 cup of raisins
1 cup of craisins

Combine all ingredients and mix. Store in air tight container.

Enjoy!

Gluten Free Cornbread

3/4 cup of Masesa Corn Flour
3/4 cup of Masesa for Tamales
3 1/2 tbsp of sugar
3 tbsp of oil
1 tbsp of baking powder
1/4 tsp of salt
1 egg
3/4 cup of milk

Combine ingredients in a a bowl and mix well.
Pour in greased dish  or muffin pan.
Bake at 350 for 15 minutes until done in middle.

Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup Gluten Free Bisquick mix (or homemade GF Bisquick mix)
1 package (8 oz) cream cheese, softened in pieces
1/4 cup butter, room temperature
1 cup of sugar
1/4 teaspoon vanilla
3 eggs
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 350 degrees, coat a pie plate with non stick spray.
In a blender add GF Bisquick and butter, mix just until combined, then add pumpkin, cream cheese, vanilla, eggs, sugar, and spices. Blend until smooth.

Bake for 40 minutes. You want the top to be slightly dry and the cheese cake to be set.
Cool on counter until room temperature, then refrigerate for a least 4 hours.

Note: You can make this 3 or 4 days in advance then cover with plastic wrap and refrigerate until we serve dessert.

*This recipe was given to me by Kelli at The Madison in Asheville, NC.

Gluten Free Cherry Cheesecake

This weekend my family stayed at The Madison Inn in Asheville, NC. The lady at the front desk, Kelli, shares gluten free recipes with me when we stay there. This time she gave me her gluten free pumpkin pie cheesecake recipe. So, when I got home I had to make it. But I didn't have pumpkin in the house, so I made a cherry version of her cheesecake.

Gluten Free Cherry Cheesecake

1/4 cup of butter, room temperature
1/2 cup of Gluten Free Bisquick (or my version of Gluten Free Homemade Bisquick)
1 22oz can of cherry pie filling (1/2 can for mix and 1/2 for topping)
1 8oz package cream cheese
3 eggs
1 cup of sugar
1/2 tsp vanilla

In blender, mix butter and gluten free Bisquick until combined. Add the rest of the ingredients and blend until smooth.  Pour into pie plate and bake at 350 for 40-45 minutes until cheesecake is set. Let cool to room temperature, then chill in refrigerator for 4 hours.

Serve with other 1/2 of the can of cherry pie filling and cool whip.

Gluten Free Homemade Bisquick Mix

Bisquick can be quick and convenient to have when cooking. Here is my version of gluten free Bisquick that can be used cup for cup substitute in recipes that call for gluten free Bisquick.

Gluten Free Homemade Bisquick Mix

2 cups of brown rice flour

1 cup of white rice flour

3 cups of corn starch 

1/2 cup of sugar

3 1/2 Tbsp of baking power

1 Tbsp xanthan gum 

1 1/2 Tbsp of salt

2 Tbsp flax meal

Combine all the ingredients together. With a whisk, mix well and store in air tight container. 

Easy GF Mac and Cheese

As most kids do, my son loves Mac and Cheese! Here is a quick and easy recipe that is sure to be a kid favorite!

Easy Mac and Cheese

16 oz gluten free pasta shells
1 cup of milk
2 cups of grated cheese
1 tbsp of corn starch
2 tsp of butter
Salt to taste


Cook pasta, drain. Add corn starch, butter, and milk, then stir until combined. Add cheese and stir again. Heat until cheese is melted. Add salt to taste!

*** Note: I make this in the microwave. Just cook pasta in microwave safe bowl. Add 4-5 minutes extra to the suggested cooking time to cook the pasta. After draining pasta and adding other ingredients, cook an additional 2 minutes to melt the cheese.

Gluten Free Orange Rolls

On Saturday mornings, I loved making cinnamon rolls and orange rolls for my family. But, since going gluten free this has been a thing of the past until now. A good gluten free cinnamon roll recipe seemed hard find until I stumbled across a recipe on What's For Dinner, Mom?. I have made these cinnamon rolls several times and they are delicious! So, this weekend I did a take on this recipe to make Gluten Free Orange Rolls.

Gluten Free Orange Rolls

Follow the directions and ingredients for the cinnamon roll dough. Replace the filling and glaze with the following:

Filling
1/3 cup orange marmalade

Glaze
1 cup powdered sugar
1-3 teaspoons of orange juice

After you roll out the dough, spread orange marmalade on dough. Complete rolls and bake as directed.

For glaze, combine powdered sugar and orange juice. The amount of orange juice you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls.

So this weekend, my family enjoyed cinnamon rolls and orange rolls on Saturday morning!

Inge's Pound Cake Gluten Free

When I found out that I would have to be gluten free for life, the one item I grieved was the loss of   my grandmother's pound cake.  My grandmother pound cake recipe was given to her 62 years ago from a good friend, Inge Weeks.

Growing up, the Weeks' were my next door neighbors. Inge came to the states from Austria after WWII. Coke Weeks was serving in the war when he met her. I fondly remember the stories that my grandparents told of Mr. Weeks returning from war and how he found the love of his life during that horrific time. As the story goes when Mrs. Inge first came to our small southern town, she would walk down the street and everyone's head would turn. She was gorgeous with blond hair and blue eyes. But, the thing is that she was just as beautiful on the inside as on the outside!

Her pound cake recipe as just one of the many things she shared with our family. This is a tradition and story was something I wanted to pass down to my son. So, today I remixed her recipe to make it gluten free!

Inge's Pound Cake Gluten Free

2 1/2 cups of sugar
3 cups of gluten free flour
7 eggs
2 sticks of butter (1 cup)
1 stick of margarine ( 1/2 cup)
1/2 teaspoon vanilla flavoring
1/4 teaspoon rum flavoring
1/4 teaspoon of lemon flavoring

Cream butter, margarine, and sugar until light and fluffy. Add eggs one at a time. Add flavoring and fold flour in at low speed. Do not over mix.

Bake at 300 for 1 hour 10 minutes.

My grandmother always added a glaze over the pound cake. It is the perfect addition!

Glaze
1/4 cup of milk
1/4 cup of butter
2 cups of powdered sugar

Heat milk and butter. Add powder sugar. Spread on cake.

Reese's Pieces Peanut Butter Cookies

My son loves anything with peanut butter. So for a Saturday treat, I am cooking up some gluten free cookies with two times the peanut butter!

Reese's Pieces Peanut Butter Cookies

2 eggs
1 cup of peanut butter
1/2 cup of gluten free oatmeal
1 cup Reese's Pieces

Mix ingredients, place heaping spoonfuls two inches apart on cookies sheet, and bake for 8-10 minutes at 350.

Gluten Free Banana Bread

Last night, we got our first snow of the season! To me, cold weather + snow = baking!
I love baking when the weather turns cold. So when the snowflakes started falling, I went in the kitchen to see what I could bake. Since I had some very ripe bananas, banana bread was it! And my boys love banana bread!

Gluten Free Banana Bread

1/4 cup of butter, melted
3 tablespoons of milk
3 eggs, beaten
1 teaspoon of white vinegar
1 1/2 cup of rice flour mix (half white and half brown rice)
1 cup of sugar
3 bananas, mashed
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon salt
1/4 teaspoon xanthan gum

For bread machine, add ingredients as listed and select quick bread setting.

Traditional method: Mix all ingredients well. Put in greased loaf pan.  Bake at 350 until done in middle, about 45 minutes.

Chris' Pancakes

My son loves pancakes. It is one breakfast item that we often have for supper. So, this was one recipe that I knew I had to remix. So here is my gluten free version of Chris' pancakes. 

Chris' Pancakes

1 1/4 cups rice flour blend

1/4 cup of corn starch

2 tablespoons sugar

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup buttermilk

2 tablespoons vegetable oil

1 large egg

1/2 teaspoon vanilla extract 

Combine ingredients in a mixing bowl and whisk to thoroughly blend.

Heat a skillet over medium high heat. Put a little oil in pan. Pour into heated skilled and cook until bubbles form and the bottom is golden brown. Flip and cook second side until golden. Enjoy!