Game Time Goodies!

(Click on the item for the recipe)

• Microwave Caramel Popcorn
• Sausage Cheese Balls

• Blanton Brownies GF 
• Marshmallow Popcorn Balls
• Old-Timey Chex Mix
• Pretzel Turtles
• Peanut Butter Kisses
• Microwave Peanut Brittle
• 
  

Microwave Peanut Brittle

1 cup sugar
1/2 corn syrup
1 1/4 cup salted peanuts
1 tbsp butter
1 tsp vanilla
1 tsp baking soda

Grease a cookie sheet or piece of aluminum foil. In a microwave safe bowl, add sugar and corn syrup. Microwave for 5 minutes and stir with a greased spoon. Stir in peanuts and butter and microwave for 3-4 minutes until medium brown (caramel color). Remove from microwave and stir in vanilla and baking soda. Stir until baking soda stops foaming. Spread out on greased cookie sheet. Allow to cool completely and break into pieces.

Peanut Butter Kisses

1 box Hodgson GF Cookie Mix
1/2 cup butter
1 egg
1 tsp vanilla
1/2 cup peanut butter
1 bag Hershey's Kisses

Prepare cookies as directed on box. Bake in a 350 oven for 14-15 minutes. As soon as the cookies come out of the oven, press a Hershey's Kiss in the middle of each cookie.

Pretzel Turtles

50 gf pretzels
1 classic baf of Rolos
50 pecan halves

On a cookie sheet, place pretzels and top with a Rolo. Bake in a 350 oven for 4 minutes. Remove from oven and place a pecan half on each Rolo. Allow to completely cool.

Old-Timey Chex Mix

1/2 cup butter
2 tbsp gf Worcestershire sauce
1/2 tsp garlic salt
1/4 tsp onion salt
3 cups Rice Chex
3 cups Corn Chex
1 cup gf pretzels

In a large baking dish or cookie sheet with sides, melt butter in 350 oven. Add the rest of ingredients and stir until mix is coated. Place in oven and cook for 30 minutes stirring every 10 minutes.

Cinnamon Rolls

2/3 cup of milk, warmed
3 tbsp butter
1/4 cup sugar
1 tsp vinegar
1 tbsp yeast
1/4 cup oil
1 egg
1/2 cup gluten free flour
1 cup cornstarch
2 tbsp xantham gum
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Filling
1/2 brown sugar
1/2 sugar
1 1/2 tsp cinnamon

Glaze
1 cup powdered sugar
2-3 tbsp milk

Add yeast to warm milk and set aside. In a mixer, cream butter and sugar. Add the rest of the liquid ingredients in the mixer. Then, add dry ingredients. Mix until well combined.

Tear off two sheets of Saran wrap about 15 inches long. Place dough on one sheet of Saran wrap. Put the other piece of Saran wrap on top of the dough. Roll out the dough to 14 inches long and the width of the Saran wrap. Take the top piece of Saran wrap off and spread the filling out over the dough.

Rolls up dough by using the bottom piece of Saran wrap. Continue to roll until it forms a cylinder. Cut into 9 rolls and place them in a round greased pan. Bake for 20 minutes at 350.

Mix powdered sugar with milk and top with rolls with the glaze.

Crustless Pecan Pie

3/4 cup sugar
1/4 cup brown sugar
6 eggs
1 tbsp butter
1 1/2 cups pecans
1/4 tsp salt
1 tsp vanilla

Beat eggs until they are combined. Add the rest of the ingredients and mix. Pour into a pie pan and bake at 350 for 45 or until set.

Microwave Caramel Popcorn

12 cups or 3 quarts of popcorn (recipe here)
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda

Place popcorn in a grocery size brown paper bag.

In a microwave safe bowl, place butter, brown sugar, corn syrup, and salt. Microwave for one minute and stir. Microwave an additional minute and stir again. If sugar is completely melted, it is ready. If not, cook for another minute and stir. Add vanilla and baking soda. Stir until baking soda stops foaming.

Pour caramel mixture over popcorn. Close brown paper bag by rolling down the opening. Shake bag. Place in microwave and cook for 1 minute. Shake bag again and cook for another minute. Shake bag again and cook for another minute. Carefully pour popcorn on a cookie sheet or wax paper to cool. Once cooled, break into pieces.

Marshmallow Popcorn Balls

1/2 cup butter
1 16 oz bag mini marshmallows
1/2 tsp vanilla
12 cups or 3 quarts of popcorn (recipe here)

Melt butter in a pot. Add marshmallows and stir constantly until marshmallows are melted. Add vanilla and stir. Pour over popcorn and mix with a greased spoon.

Grease hands and form popcorn into balls. Allow to cool until firm.

Popcorn

1/4 cup oil
1/2 cup popcorn kernels
popcorn salt to taste

In a large pot with a lid, heat oil on medium heat. Add 3 kernels of popcorn. When they pop, add the remain popcorn kernels and cover with lid. Constantly shake pot while kernels are popping. When popping slows down, turn off heat and continue to shake until popping stops. Immediately turn popcorn into a large bowl. Add salt to taste. Melted butter or other seasonings may be add as desired.

Shoney's Strawberry Pie

1 1/2 cups sugar
2 cups 7-up or Sprite
2 pts. fresh strawberries
4 tbsp cornstarch
1 small pack strawberry Jello
2 browned gluten free pie shells or homemade GF pie crust (recipe here)
Whipped cream

Mix sugar, cornstarch and 7-up together and cook until slightly thick. Remove and add Jello. Stir well. Let cool in refrigerator. Add strawberries and pour into 2 pie shells.
Top with whipped cream.

Holiday Dinner

The menu for our holiday meal: 

(Click on any item for the recipe)

Oven Turkey and Gluten Free Giblet Gravy

Gluten Free Southern Dressing

Easy White Rice

Baked Ham

Gluten Free Macaroni and Cheese

Green Bean Casserole

Deviled Eggs

Applebrosia

Blueberry Salad

Gluten Free Drop Biscuits

Sausage Cheese Balls

Nanny's Sweet Potato Casserole

Green Bean Casserole

2 cans French style green beans
1 can of gf cream of mushroom soup or homemade cream of mushroom soup (recipe here)
1/2 tsp salt
1 can gf French fried onions or homemade French fried onions (recipe here)

Mix green beans, soup, and salt together. Pour into a baking dish and bake at 350 for 25 minutes. Add French onions and cook for 5 more minutes.

Quick Condensed Cream of Mushroom Soup

1 small can of mushrooms
1 1/2 cups of milk
2 tbsp cornstarch
1/2 tsp Mrs. Dash

Chop mushrooms into small pieces and reserve the liquid. Place mushrooms, liquid, 1 1/4 cup of milk, and Mrs. Dash seasoning in a pot. Bring to a simmer. In a small bowl, place cornstarch then 1/4 cup of milk. Mix well to make a smooth paste. Slowly pour this slurry into the pot stirring with a whisk. Continue to stir until thickened. Simmer for 2 to 3 minutes.

This can be used in place of canned cream of mushroom soup in recipes.

French Fried Onions

2 medium onions, sliced thinly

1 cup milk

1 cup gluten free flour

oil for frying

1/2 tsp salt

Place sliced onions in milk while heating oil for frying. Add salt to gluten free flour. Dip onions in gluten free flour until well coated. In small batches, place in oil and cook until lightly browned. Place on paper towels to drain. Salt lightly to your taste. 

Nanny's Sweet Potato Casserole

3 cups sweet potatoes (2 8 oz. cans)
1/3 stick butter or margarine
2 eggs
1 cup sugar
1/4 tsp cinnamon
1/4 cup milk

Mix all ingredients. Pour into a baking dish.

Topping

2 cups brown sugar
1/3 cup brown sugar
1/3 cup gluten free flour
1/2 cup of pecans (optional)

Mix together and pour over sweet potatoes. Bake at 350 about 30 minutes

Easy White Rice

1 cup rice
2 cups water
1 tsp salt

Bring water and salt to a boil. Add rice and cover. Do not uncover while cooking.  Turn heat down to medium-low. Cook for 20 minutes. Remove from heat and fluff with a fork.

Rocky Road Candy

12 oz. semi-sweet chocolate
2 c. unsalted dry roasted
1 can condensed milk peanuts
2 butter or margarine
10 1/2 oz. miniature marshmallows

Melt chocolate with milk and margarine over low heat. Mix nuts and marshmallows in another bowl. Then pour hot mixture over the nuts and marshmallows. Stir to mix. Pour into pan. Let cool and then cut into squares.

Quick Clam Chowder

2 tbsp butter
1 small onion, diced
2 large potatoes, peeled and diced
32 oz of chicken broth
2 6 oz cans of clams
1 cup of half and half
4 tbsp of cornstarch
3./4 cup of water
1/4 tsp Old Bay Seasoning
1/4 tsp Adobo all purpose seasoning
salt and pepper to taste

Saute onions in butter, then add potatoes, chicken broth, and juice from clams. Bring to a boil and simmer for 15 minutes or until potatoes are tender.  Add half and half, clams, and seasonings. Stir cornstarch into the water, then stir into the soup. Cook for about 5 minutes. Enjoy!

Applebrosia

1 large can crushed pineapple in its own juice (undrained)
4 large apples
1 large frozen condensed orange juice
4 large bananas
1 orange juice can of water

Peel and grate apples, putting immediately into orange juice and water mixture. Add crushed pineapple and chill covered. Add sliced bananas immediately before serving.

Spanish Delight

2 cans water (use tomato 1 lb. ground meat paste can)
1 chopped onion
1 box gluten free flat noodles
1 chopped bell pepper Sliced cheese
1 can sliced mushrooms Sliced onion for garnish
1 sm. can tomato paste
1 sm. bottle tomato ketchup 

Brown meat, onion, bell pepper and mushrooms. In a saucepan heat to boiling tomato paste, ketchup and water. Season to taste and add browned meat. Cook 1 box flat large noodles and drain. Put layer noodles then meat mixture, repeating and ending with meat sauce. Put slices of cheese on top and garnish with sliced onion. Bake at 400 until heated all the way through. 

Pineapple and Cream Cheese

1 large can of crushed pineapple, drained
1 8 oz package of cream cheese, softened
4 tbsp. of mayonnaise

Mix together well. Spread on gluten free crackers or bread.

Onion Rings, GF

1 cup Masa flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
1 egg
1 cup milk
2 onions, sliced thick and separated into rings
Oil for frying

Mix all ingredients in bowl. Heat oil to 365 degrees F. Dip onion rings into batter one at a time. Deep fry rings a few at a time for 2-3 minutes until golden brown. Remove to paper towels to drain. Serve with your favorite dipping sauce. I like Ray's Secrete Sauce by Baby Rays.

Strawberry Pie

1 1/2 cups sugar
1 1/2 cups water
4 1/2 Tbsp strawberry jello mix
1 1/2 pt fresh strawberries, cut in half
5 Tbsp cornstarch
1 pie crust (for Gluten Free, Dairy Free Pie Crust recipe click here)

Combine dry ingredients and stir.

Add water and cook over medium low heat stirring constantly until thick and clear. Set aside to cool.

Place strawberries in pie crust. When cool, pour filling over strawberries and refrigerate until set.

Enjoy!

GF/DF Pie Crust

Crust 

2 1/2 cups of Gluten Free Flour Mix
1/2 cup of Crisco 
1/2 cup of sugar
4-6 tbsp of cold water


Cut Crisco into flour and sugar. Add water and mix until it forms a dough. Press dough down into a pie plate.

Prick bottom of pie dough with fork. Bake at 350 for 15-20 minutes until lightly brown.

Smoked Chicken Wings and Ribs

Brine for wings
3 quarts of water
1/2 cup of brown sugar
1/4 cup of salt
1 tsp of pepper
1 tsp of onion powder
24 chicken wings

In a pot, bring water to a simmer, then cut heat off. Add rest of ingredient except wings and stir. Once completely cooled, add chicken wings and refrigerate for at least 4 hours.


Rub for Wings and Ribs
1/4 cup of chili powder
2 tbsp brown sugar
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
2 tsp of salt
1 tsp of coco powder
1/2 tsp paprika

Mix all ingredients.

Smoked Wings

Remove chicken from brine. Pat dry. Sprinkle dry rub on wings and rub well. Place on grill and smoke for about 3 hours until done.

Ribs

Sprinkle dry rub on ribs and rub well. Place on grill and smoke for 3-4 hours until tender.
Serve with Alabama White BBQ Sauce or your favorite BBQ sauce.

Alabama White BBQ Sauce

It is good for dipping chicken, turkey, or pork after it is cooked. I even used it as salad dressing. Give it a try!

1 cup of mayonnaise
2 tbsp of Apple Cider Vinegar
1/2 tsp of sugar
1/4 tsp GF Worcestershire sauce
1/4 tsp of black pepper
1/2 tsp of lemon juice
dash or two of hot sauce

Mix ingredients well. Refrigerate for at least an hour before using.

Charlotte, N.C. Gluten Free Allergen Wellness Event

 
 March 21, 2015

10:00 a.m. - 4:00 p.m.

Crowne Plaza

5700 West Park Plaza

Charlotte, NC 28217

Admission 

$10 Adults

$8 Military/Senior with ID at the door

Children under 13 are Free

Free Parking

Admission Includes

Free shopping bag to the first 1000

Free samples of Allergy Free Foods

Purchase your tickets online at http://www.expotickets.blogspot.com/

and get a one year Free subscription to Delight Gluten Free Magazine 

For more information: http://charlottegfexpo.blogspot.com/

Doughnut, GF and DF

Doughnuts Holes

1 cup coconut milk
1 egg2 cup GF flour mix2 tbsp sugar4 1/2 tsp baking powder1/2 tsp salt1/4 cup Earth Balance butter, melted

Mix coconut milk and egg together then add dry ingredients. Mix well. Add melted butter and mix until forms dough. 

Add oil in pot two inches deep and heat to 350. Using an ice cream scoop add a spoon full of dough one at a time. Cook until golden brown. Remove dough from fryer and place on paper towels to drain. While doughnuts are cooling a little, make the glaze. 

Glaze

1 1/2 cups of powder sugar
1 tsp vanilla 
3-4 tsp of coconut milk

In a bowl, add 3 tsp of coconut milk and vanilla to powder sugar. Mix until smooth. Add more milk if needed. 

Dip doughnuts into glaze and place on cooling rack to allow excess glaze to drip off.

Enjoy!

Hot Artichoke Dip

This is a recipe that my dear, sweet mom use to make. It is delightful with a smooth, rich flavor. When our family would get together, this was always an appetizer that would quickly disappear. 

1 (14 oz) can artichoke hearts, drained and chopped

1 cp maonnaise

1 chp grated Parmesan cheese

1/2 tsp garlic powder (optional)

 

Combine all ingredients, mixing well.  Spoon into lightly greased 3 cup casserole.  Bake at 350 degrees for 20 minutes or until bubbles.  Serve with assorted gf crackers  Yields about 2 1/2 cups.  This recipe doubles well for a larger number of servings.

 

Note - be sure to drain artichokes well on paper towels

GF Naan

2 cups gluten free flour mix
1 egg
1 tbsp coconut milk
1 tbsp sugar
1 tsp baking power
1 tsp apple cider vinegar
1/4 tsp salt
1 tsp olive oil
(extra olive oil for cooking naan)

Mix ingredients together until it forms a ball. Add a little more coconut milk if to dry. Divide dough into four parts and roll each part into ball. On a gf floured surface, roll out a ball of dough into a four to five inch round. In a frying pan on medium heat, add olive oil and place dough pan. Cook a few minutes on each side to lightly browned. Add your favorite toppings and enjoy!

Gluten Free Southern Fried Chicken

2 cups of gluten free flour mix
1 tsp of salt
2 tbsp of water
1 cut up chicken fryer

In a gallon Ziplock bag, mix flour, salt, and water. Rinse chicken in cold water. Add chicken to Ziplock bag one piece at a time and toss until chicken is well coated. Place in refrigerator for about 15-20 minutes. Place oil in pan about 1 inch deep and heat to 325. Add chicken and cook for about 10 minutes on each side until golden brown (inside temperature should be about 180).  Remove from oil and drain on rack over a cookie sheet.