Pizza Bake

After getting six inches of snow today on the first day of November, I wanted a bubbling hot pizza for supper. My son has a friend over for the weekend and they were willing to try whatever new concoction I came up with tonight. (Thank goodness, my husband is always will to be my guinea pig)

Well, I barely got a picture of half of it to post. Once they tasted it, they almost devoured the whole thing. I have to admit, it was really good....I got seconds...and thirds too! 

4 cups Gluten Free Bisquick Mix (click link for homemade version)
1 1/2 cups milk
24 oz can of pasta sauce ( I used Hunts garlic and herb sauce)
2 cups cheese
Additional topping optional

Preheat oven to 350. Mix Bisquick and milk until dough forms. Let rest while you grease a 13x9 in dish. Drop tablespoonfuls of dough to cover the bottom of the pan.

Pour pasta sauce over dough and add any additional topping you may want. Bake for 10 minutes.
Top with cheese and bake an additional 15 minutes. Enjoy!

Candy Pecans

A week ago, I got to visit my Aunt Brenda. She kindly gave me pecans that she has picked up from the pecan trees in her yard. She even already had them cracked for me! I love candy pecans, but honestly I didn't want to heat the oven to make them. So, I decided to try a stove top version. They turned out great!!!

1/2 cup sugar
2 cups pecans
dash of salt
cinnamon to taste

Add sugar and pecans for pan. Cook over medium heat, stirring constantly, until sugar is melted. Add salt and cinnamon and turn out onto a cookie sheet. Let cool, then enjoy!

Pumpkin Pie Dip

My class has been studying about apples. So, I have been on an apple kick lately and making dips. Last night, I made vanilla dip with yogurt and a little instant vanilla pudding mix. Today, I wanted pumpkin pie.  My boys love pumpkin pie and this is so yummy!

1 15 oz can pumpkin
1 3.4oz package instant vanilla pudding (dry mix only)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 container cool whip

Mix first four ingredients, then fold in cool whip. Serve with sliced apple or other fresh fruit.

Gluten Free Drop Biscuits

2 cups Gluten Free Flour
1/4 tsp xanthan gum (if not included in flour mix)
1/4 cup butter
1/2 tsp salt
1 tbsp baking soda
1 tbsp sugar
1 cup milk

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, xanthan gum, baking powder, sugar, and salt in a bowl.  Cut butter into the flour. Add milk and stir until well mixed. 
2. Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 350 for 12 minutes or until golden. Remove biscuits from pan immediately, and place on a wire rack.

Fried Dill Pickle Chips, gluten free

Fried Dill Pickle Chips

1 cup Maseca flour, gf
1 egg
1 cup dill pickle chips, drained and dried
1/4 tsp salt
1/4 tsp pepper
Cook oil

In a container, mix flour,  salt, and pepper. In a separate bowl, beat egg. Dip dill pickle chips in egg then flour mixture one at a time. Heat oil on medium. Drop in oil and cook to browned. Place on paper towel covered plate to drain.

Add your favorite dipping sauce and enjoy!

Celiac Kids: Back to School Resources and 504 Plans

Here some Back to School resources for Kids with Celiac Disease:

Back to School

Infographic: Back to School Gluten-Free Checklist

Gluten-Free Back to School Tips from Parents, for Parents (pinterest)

Letter to Educator
Gluten-Free Lunch Ideas
Gluten-Free Quick Snacks
Back to School: Preparing to Educate School Administrators on the
Importance of Gluten-Free
Understanding Your Student    
Letter to Teacher
School Trip Letter
Celiac Disease and children 

Gluten Free Letters for:  Student, Principal, Teacher, Cafeteria Staff, Parent, School Counselor, Nurse

504 Plans

504 Plan Roadmap
Requesting a 504 Plan for a Child with Celiac Disease
504 Plan Could be a Celiac’s BFF
ADA Celiac Disease and Gluten Intolerance 
Sample 504 Plan 

Blackberry Pies, Gluten Free

My son and I went blackberry picking. It was so much fun! One of my favorite things about berry picking, besides eating as you go, is the great conversations I have with my son. When we returned he asked for a blackberry pie. So, here it is!

Gluten Free Blackberry Pies

Crust
1 3/4 cup + 2 tbsp Gluten Free Flour Mix
6 tbsp butter
6 tbsp sugar
3 tbsp of cold water

Cut butter into flour and sugar. Add water and mix until it forms a dough. Press dough down into mini pie plates.

Filling
2 tbsp cornstarch
2 pts blackberries, washed and cleaned
1/4 sugar

Mix blackberries with sugar and cornstarch. Spoon evenly into the mini pie crusts.

Topping
1 tbsp butter
1/4 cup gluten free oatmeal
sprinkle of sugar

Sprinkle oatmeal over mini pie crusts and top with a 1/2 tsp of butter. Then, sprinkle with a little sugar on top. Bake at 350 for 30-40 minutes until done.

Top with ice cream......yummy!