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.