*** Just a note to those following my blog, but not following a gluten free diet, with just a simple adjustment to the recipes they can be full of gluten. Substitutes: any gluten free flour/mix use wheat flour and omit the xanthan gum. ***

Sunday, December 9, 2012

Gluten Free Texas Sheetcake

For my ward Christmas party this year I signed up to take a Texas Sheetcake, gluten free of course.  We have several people that have Celiac Disease or need to eat gluten free in our ward and I for one don't like missing out, so I made this so we could enjoy dessert too.  I had never made a Texas Sheetcake, regular or gluten free so I went in search of a gluten free recipe.  I found this recipe here.  I did a trial run to make sure it would work.  At first I wasn't so sure because we cut into it while it was still warm and it was a gooey mess, even though it was still delicious.  I definitely recommend letting this cool completely so it can set up.


1 cup butter
1 cup water
5 Tbsp cocoa
2 cups gluten free flour mix (I used Sun Flour Mills Whole Grain All Purpose Flour)
1 tsp xanthan gum
2 cups white sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk (or sour milk)
2 eggs

Preheat oven to 350 degrees F and spray a 10 x 15 inch pan with cooking spray.  Combine the butter, water & cocoa in a saucepan on medium heat.  Bring mixture to a boil, then remove from heat.
In a mixing bowl combine the flour, xanthan gum, sugar, baking soda, and salt.  On medium speed mix in the buttermilk and eggs.  After 1 minute add the cocoa mixture and mix until well combined, scraping sides.
Pour batter into prepared pan and bake in preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.  As soon as the cake is out of the oven begin making the icing.

Fudge Icing
5 Tbsp cocoa
6 Tbsp milk
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar

In a large saucepan, combine the milk, cocoa & butter.  Bring to a boil, then remove from heat.  Stir in vanilla and powdered sugar, mixing until well blended and smooth.  Spread icing over warm cake.  Let cool completely so it can set up before cutting.  

Saturday, August 4, 2012

Gluten Free Zucchini Muffins w/ a Chocolate Version

I found this recipe here, but changed it just a little bit to work with what flour mixes I have and also I created a Chocolate Zucchini Muffin Recipe from it.

4 cups       grated zucchini
2/3 cup     melted butter
1 1/3 cup  sugar
2                eggs, beaten
2 tsp          vanilla
2 tsp          baking soda
pinch         salt
3 cups       GF flour mix (I used 2 cups Featherlight Mix and 1 cup GF mix the first couple times.        
                   (The last time I wanted to make it a little healthier so I used 1 1/2 cups featherlight
                     mix + 1/2 cup flaxseed meal + 1 cup GF mix)
1 tsp          xanthan gum
2 tsp          cinnamon
1/2 tsp       nutmeg


* Pre-heat oven to 350 degrees.
* In mixing bowl, combine the sugar eggs & vanilla.
* Stir in zucchini then melted butter.
* Sprinkle baking soda and salt over the zucchini mixture and mix.
* In a separate bowl, mix together flour mixtures, xanthan gum, cinnamon & nutmeg.  Mix into zucchini mixture.
* Scoop batter into greased muffin cups (or using baking cups - which I did).  Fill cups up completely.
* Bake for 25-30 minutes until muffins are golden brown and a toothpick comes out clean.
* Set on wire rack to cool for 5 minutes.  Remove muffins from tin and let cool.

Makes around 18 muffins.


4 cups          grated zucchini
2/3 cup        melted butter
1 1/2 cups   sugar
2                   eggs, beaten
2 tsp             vanilla
2 tsp             baking soda
pinch            salt
2 1/2 cups   gluten free flour mix (see above for what I used)
1/2 cup        cocoa
1 tsp             xanthan gum
1 tsp             cinnamon

Follow directions above except add the cocoa at the same time you add the melted butter.

Tuesday, July 24, 2012

Gluten Free Crock Pot Cheesy Chicken & Broccoli Over Rice

I found this DELICIOUS recipe on pinterest here.  It was not gluten free and I wasn't sure how I was going to substitute the cheddar soup so I did a little research online and set about making dinner.  I must say not all recipes I try from pinterest are as good as I have hoped for but this one is SOOOO GOOD!!!!!!!!!!  I will definitely be making this one again and again.

It was so good that I forgot to take a picture.  Here is  a picture taken from here.  
 I always like to see a picture.

Here is my Gluten Free Version:

2-4              boneless chicken breasts (I used 2 frozen from Costco)
2 recipes    gluten free cream of chicken soup (recipe here - I just doubled it)
1 cup          grated cheddar cheese + extra for topping 
14 oz          chicken broth (I made it with water and bouillon.  Using this much made it  a little 
                        runny, but it soaked into the rice and worked just fine.  If you don't want it as  
                        runny add less broth.)
1/4 tsp        garlic salt
1 cup           sour cream
6 cups         broccoli florets, just fork tender ( I steamed on stove for 4 minutes before adding)

Follow recipe to make cream of chicken soup, when thickened add 1 cup shredded cheese and stir until melted.  Add the chicken broth & garlic salt to cream soup and whisk until blended.  

*          Place chicken in bottom of crock pot.
*          Pour cream soup mixture over the top of chicken.
*          Cover & cook on low for 6 hours or on high for 3 hours.
*          When chicken is cooked, shred (thanks to pinterest I know the best to to shred it.  Put it
            in your kitchen aid mixer with the regular paddle and turn on until shredded.  LOVE 
            how easy it is.  If you don't have a stand mixer - use to forks to shred.
*          Stir in sour cream to cream soup mixture, then add broccoli and shredded chicken.
*          Stir over steamed rice & sprinkle with cheese.  

It is one of my new favorite recipes!!!!  ENJOY!!!

Monday, July 23, 2012

Gluten Free Chocolate Zucchini Cake

This time of year brings lots of zucchini.  I love zucchini and all the things you can do with it.  This recipe came from a family member and then I of course adjusted it to make it gluten free so I can enjoy it!!  This time around I did make an adjustment to make it a little healthier - but it still isn't the healthiest. It is still cake!! :)   It turned out great and with less fat and added protein.  I will note those differences in the recipe.

1/2 cup       butter
1/2 cup       oil (I used 1/2 cup black beans that had been pureed - It will be a thick paste.)
1 3/4 cup    sugar
2                  eggs
2 cups         grated zucchini
2 1/2 cups  gluten free flour mix (I used 1 1/2 cups Featherlight + 1 cup GF mix +
                                                               1 tsp xanthan gum)
1 tsp             vanilla
1/2 cup        sour milk (1/2 cup milk + 1/2 tsp lemon juice)
1/4 cup        cocoa
1/4 tsp         cinnamon
1 tsp             salt
1 tsp             baking soda
1 tsp             baking powder
3/4 cup        brown sugar
3/4 cup        chocolate chips
3/4 cup        chopped nuts (optional - I used walnuts on half the cake because I like them but
                                                 the kids and hubby not so much)

*     Combine all ingredients, except brown sugar, chocolate chips & nuts.  
*     Pour into 9 x 13 inch pan and sprinkle with brown sugar, chocolate chips & nuts.  
*     Bake in 350 degree oven for 40-45 minutes.

Thursday, July 19, 2012

Gluten Free Rootbeer Float Cookies

Wow!!  It has been a long time since I have blogged, I'm sorry!!  Life has been crazy at our house and finding time to bake or try new recipes to post hasn't really happened.   I have a lot of recipes I have found on pinterest that I want to try.  
Here is one of them:  Rootbeer Float Cookies - of course with a few minor tweaks to make them gluten free.  I found the original recipe here.  

Cookie Ingredients:
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1 tsp. root beer extract or concentrate
4 cups flour
1 tsp. baking soda
1 tsp. salt

Frosting Ingredients:
4 cups powdered sugar (or icing sugar)
3/4 cup butter, softened
3 Tbsp. milk
1 tsp. root beer extract or concentrate

Directions:  Preheat oven to 375º.

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract. 
Combine dry ingredients; gradually add to creamed mixture. 

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool. 

In a mixing bowl, combine all frosting ingredients. Beat until smooth. 
Frost cooled cookies.

Monday, April 30, 2012

Chewy Gluten Free Granola Bars

 These granola bars are so good!!  They are more like a cookie bar!!  I got the recipe from Gluten Free Goodness' blog, but I can't seem to find the link right now.   I love to have these to take on trips or just for snacks!!

4 1/2 cups       GF rolled oats
1 cup                All-purpose GF flour (I use Featherlight mix.)
1/2 tsp             Xanthan Gum (if its not in your flour)
1 tsp                 Baking Soda
1 tsp                 Vanilla Extract
2/3 cup            Butter, softened
1/2 cup            Honey
1/3 cup            Brown Sugar, packed
1-2 cups          Chocolate Chips (could use raisins, nuts or a combination)

Directions:  Preheat oven to 325 degrees F (165 degrees C).  Lightly grease one 9" x 13" pan.

In a large mixing bowl combine the oats, flour, xanthan gum, baking soda, vanilla, butter, honey & brown sugar.

Stir in the chocolate chips (raisins or nuts).

Lightly press mixture into the prepared pan.
Bake at 325 degrees F for 18-22 minutes or until golden brown.

When it comes out of the oven, use a spatula and press the granola bars.  
It helps them stick together better.  Let cool for 10-15 minutes.

Then cut into bars.  
Let bars cool completely in pan before removing or serving.  
Although my husband can never wait that long.  :)

Once they are cooled I wrap each bar in wax paper and store in an air tight container.


Friday, April 27, 2012

Gluten Free Waffles

We love these waffles!!  I got the original recipe from the cookbook "Life Tastes Good Again".  You can also find the original recipe here.  I did add some ground flaxseed.

3 eggs, separated
scant 1/4 cup sugar
1 3/4 cups milk
1/2 cup oil
2 cup featherlight mix
1 tsp xanthan gum
1/2 tsp salt
1 Tbs baking powder
2 Tbs Flaxseed meal (optional)

Beat egg whites until foamy.   Slowly add sugar, and continue beating until the whites form soft peaks.

In another bowl, mix featherlight mix, xanthan gum, salt, baking powder, flaxseed (waffle mix).  Add . egg yolks, milk, and oil.  Mix well.  Fold egg whites into mixture.   Bake on a hot waffle iron.

TIP 1:  I make a mix so I don't have to measure all the dry ingredients every time we make waffles.  I mix together the: featherlight mix, xanthan gum, salt, baking powder & flaxseed.  Then when I make the waffles I use 2 1/4 cups of the waffle mix.  I 8 times the recipe and store the mix in my tupperware cereal storer.

Here are the amounts for 8 times to make the waffle mix:
16 cups featherlight mix
2 Tbsp + 2 tsp xanthan gum
1 Tbsp + 1 tsp salt
1/2 cup baking powder
1 cup flaxseed

TIP 2:  We at least double the batch so we have some to freeze for an easy breakfast.  We put in freezer bags with wax paper between the waffles.  We then re-heat in our toaster oven or you can use a toaster.

Wednesday, April 25, 2012

Gluten Free Mini Fruit Pizzas

My previous post was the sugar cookie "crust" I used to make one of my all time favorite desserts - FRUIT PIZZA!!  These are soooooo good I could live off of them - actually I did for a few days!!    You could roll the dough out on a pizza pan or bar pan and bake, then decorate the whole thing, which is what we have usually done.  This was the first time making the MINI FRUIT PIZZAS and I LOVED the mini version much better for a few reasons:
1- With the bigger version the fruit can get yucky on leftovers.
2- On bigger version - Crust usually gets a little soggy on leftovers.
3- This way you can make it how you want, with the fruit you want and its always FRESH!!

Make Sugar cookie "crust" recipe.  You can find it here.

1- 8 oz    cream cheese
1/3 cup   sugar

Let cookies cool, spread cream cheese frosting over cookie and add fruit of your choice to top.

Fruit we like to use:  strawberries, kiwi, mandarin oranges, raspberries, blackberries, bananas

Gluten Free Sour Cream Sugar Cookies

I know it has been awhile since I have posted any recipes.  I apologize for that.  Life has just been really busy and I haven't found the time to post.  Here is my all time favorite sugar cookie recipe that I have altered to make it gluten free.  No hard cookies here - just soft and fluffy cookies!!!  Just a note:  There is no frosting on these cookies because I used them to make mini fruit pizzas for my husband's 40th birthday party.

1/2 cup           butter
1 1/2 cups      sugar
1 tsp                vanilla
2                       eggs
4 1/2 cups       featherlight mix *
1 1/2 tsp          xanthan gum
2 tsp                 baking powder
1/2 tsp             salt
1/2 tsp             baking soda
1 cup                sour cream

Thoroughly cream butter & sugar.  Add vanilla & eggs, mix well.  Whisk together dry ingredients.  Add dry ingredients & sour cream alternately.  Mixing well after each addition.  Cover and put in fridge for at least an hour.  (It will make it easier to work with the dough as it is very sticky.)  Roll out on well floured counter/board and cut.**  Bake at 370 degrees for 8-9 minutes.  Frost with your favorite frosting.

* Featherlight recipe here.
** Like I did when I made them this time, you can scoop (I used a 2 tbsp scoop.) roll into a ball and flatten with the bottom of a floured glass cup and bake like normal.

Monday, April 9, 2012

Gluten Free Chocolate Cake

My husband's family has had a traditional chocolate cake they make for EVERY birthday party!!!!  I believe the original recipe came from his aunt Janice.   When I first joined the family I thought it was really boring to always have the same cake.  But I have come to LOVE it just like everyone else.  When I was diagnosed with celiac disease I knew I would have to adapt it to be gluten free.  It took me several times to get it perfect, but I believe it is there.  We had a family party yesterday to celebrate 6 birthdays and so I made the traditional chocolate cake gluten free for everyone and they all loved it.  You'd never know it was gluten free.  

1/2 cup butter
1 cup sugar
1 cup brown sugar
3 eggs
3 Tbsp cocoa + 1 Tbsp butter
1 tsp vanilla
1/2 cup buttermilk
1 1/2 cups featherlight mix *
1/2 cup GF mix**
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 cup boiling water

Preheat oven to 350 degrees.
Grease and dust two 9" round pans.  
I have made in a 9 x 13 pan too.

 Cream sugars and butter.

 Beat eggs, add to creamed sugar/butter & mix well.

 Add cocoa w/ butter & vanilla, blend.

 I use the powdered buttermilk.  It is much easier to have on hand and not waste any.
Mix up the buttermilk powder (2 Tbsp) with 1/2 cup water.

Mix together featherlight mix, GF mix, xanthan gum & baking powder.
 Alternate adding flour mix and buttermilk - a little at a time.

Put baking soda in the bottom of a measuring cup; add boiling water.
Add to cake mix a little at a time.

 Divide cake mix into the two 9" pans.
Bake for 25-30 minutes or until a toothpick comes out clean.

 Cool Cake in pans while you make the frosting.

1/2 cup butter/margarine
4 Tbsp cocoa
6 Tbsp milk
1 lb/box powdered sugar
1 tsp vanilla

Melt butter, add remaining ingredients.  Mix until smooth.
Dump one cake out onto a plate.  Frost top and sides.  Add second cake on top.  Use toothpicks to keep in place.  Finish frosting the whole cake.


* You can find the featherlight mix recipe here.
** You can find the GF mix recipe here at the end.

Tuesday, April 3, 2012

Gluten Free Hamburger Buns

Barbecues are a very common event among my family.  Once going gluten free it was hard to not have a good hamburger bun to enjoy my hamburger with, until a friend posted she had some extra to share.  I had my husband pick up a hamburger bun and was in heaven when I tried it with a barbecued hamburger that night.  These hamburger buns are so good!!!  Thanks Roxanne for sharing your recipe with me.  She now has a blog and has posted the recipe here.

 *Preheat the oven to 200°F*

DRY Ingredients – Mix together
3/4 cup GF oatmeal flour (I blend mine in blender)
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 1/4 teaspoon salt
1 tablespoon dough enhancer
WET Ingredients – Blend together
2 eggs
2 additional egg whites
1/2 cup plain gf yogurt
(I usually use vanilla yogurt or sour cream if I don't have yogurt.)
1 cup water, room temperature
2 Tablespoons vegetable oil
2 teaspoons apple cider vinegar
3 Tablespoons of Honey (I have used 2 T of agave in place of honey.)

 Blend the oatmeal in the blender.

 I use english muffin rings. Be sure to grease the rings really well.  I also spray the pan.   I have made 6 and I have made 8 buns with this recipe.  When I make 6 they overflow and are harder to get out of the rings.  Making 8 definitely makes it easier to get out.

*Mix dry ingredients together, blend wet ingredients together. Add dry ingredients to wet, slowly, blending on high speed constantly. Blend the mixture well so it works the dough and mixes all the ingredients together.

 Divide the batter into 6-8 english muffin rings.
*Turn off 200°F oven and immediately place the pans in it. Do not open the door once you place the buns in the oven. Allow the dough to rise in oven for 90 minutes. Dough should rise over rim of pans.
*Increase heat in oven to 350°F (do not open door) and bake for approximately 40 minutes until crust is golden-brown.  Cool slightly (1 minute) and removing it from the pan to finish cooling. Do not slice until the bread is no longer hot or else it could be gummy.

 *The hamburger buns do not need to be refrigerated or frozen, but if they haven’t been eaten in a couple days, you can freeze them in air tight bags.

Tuesday, March 27, 2012

Gluten Free Banana Bread

Banana Bread has been something that I have had a hard time finding a good gluten free recipe for.  Yesterday I had some bananas that needed to be used up so I decided to try another recipe.  I found it here.  When I first cut into it I wasn't sure if I was going to like it.  It seemed like it was going to be mushy like the rest.  The first piece was a little mushy, but not like the other recipes I have made.  Each piece seemed to get better!!  One thing I don't like with banana bread is even if its good the first day it turns mushy by the next day, so I had to try it this morning of course AND It wasn't mushy!!  YAY!!!!  It is the best gluten free banana bread I have made so far.  
Preheat oven to 350 degrees

2 cups      gluten-free all purpose baking flour
  (I used 1 1/2 cups featherlight mix + 1/2 cup GF mix + 1 tsp xanthan gum)
1 tsp         baking soda
1/4 tsp     salt
4               eggs
2 cups      mashed bananas (4-5 medium)
1 cup        sugar
1/2 cup    unsweetened applesauce
1/3 cup    canola oil
1 tsp         vanilla extract
1/2 cup    chopped walnuts

In a large bowl, combine the flour mixes, xanthan gum, baking soda and salt.  Set aside.  In a medium bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.  Stir into the dry ingredients just until moistened.

Transfer to 2 - 4"x8" loaf pans coated with cooking spray.  Sprinkle with walnuts (My family, besides me, aren't fond of nuts so I made one with and one without the nuts.)  Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.  Yield: 2 loaves - 12 slices each

Weight Watcher points: 4 points/slice

Monday, March 26, 2012

Baked Chicken Lasagna Roll Ups (Made Gluten Free of course)

Awhile back my friend told me about a new recipe she made.  She found it here.  It sounded really good and I'm always looking for new dinner ideas, so I decided to give it a try.  It was a hit and I've made it several times since then.  It was really easy to adjust to be gluten free, just by using gluten free lasagna noodles.  I did make a couple other adjustments too.

2 cups                Ricotta Cheese
1 1/4 cups         Mozzarella Cheese, shredded
1/4 cup              Parmesan Cheese (I use the grated because that is what I have on hand.)
1                         Egg
1 tsp                   Garlic Powder
2 TBSP               Parsley Flakes (I forgot these this time and it was still good.)
1/2 tsp               Salt
1/2 tsp               Black Pepper
6-8                     Chicken tenders, chopped (I used my Pampered Chef chopper.)
10                      Lasagna Noodles (I use Tinkyada brown rice lasagna noodles)
1 bottle             Spaghetti Sauce

Directions:   Preheat oven to 375 degrees
Boil the lasagna noodles for about half the time on stated on package.  Drain.
Mix first 8 ingredients, reserving 1/4 cup of Mozzarella cheese for the top.  Set aside.
Spread some spaghetti sauce in the bottom of a 9" x 13" pan.

Lay out a lasagna noodle.  Spread ricotta cheese mixture over noodle.  Top with chopped chicken.  

 Roll the noodle

 Put seam side down in the pan.  Repeat until you have used all the noodles.

 Pour the remaining spaghetti sauce over the top.

Sprinkle the top with reserved mozzarella cheese.  Bake for 20-25 minutes.

Sunday, March 25, 2012

Gluten Free Baked Oatmeal

We were leaving early in the morning to go watch my husband run a 25K trail race on Saturday.  I  always make muffins or something we can easily take for breakfast.  When I saw this recipe on Pinterest here I knew I wanted to try it.  It was healthier than the muffins I was going to make and I love oatmeal.   I really enjoyed them and they are only 2 weight watcher points+ without toppings.  I will definitely be keeping these around for a quick, easy, and healthy breakfast option!!!

2 eggs
2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats (I used certified gluten free oats.)
1 banana, mashed
2 3/4 cups milk (I used 1%)
1/4 cup flaxseed meal
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder (I used Truvia)
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips

Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
Finally pour in milk and combine.
Spray muffin tin or cupcake liners with cooking spray.  (I got 28 muffins.)
Pour mixture evenly into muffin tin cups.  (I use the Pampered Chef Large Scoop.)
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Additional Notes:
*  Use a half cup to one cup of honey in place of stevia if you don’t have any.
*  The batter will look RUNNY, don’t worry!
*  Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in    refrigerator for morning you want them.  Reheat 45-60 seconds.

Tuesday, March 20, 2012

Gluten Free Pizza Crust

Life has been crazy here, so I haven't had a chance to post any recipes for a few days.  Here is a great one that I got at our GIG support group.  Judy Ball has been gluten free for 30 years and was the one that developed this pizza crust recipe.  It is a really easy, which is a HUGE BONUS for me!!!  I like easy!!

 Chicken Alfredo Pizza: Alfredo Sauce, cooked & cubed chicken, asparagus tips (steamed), mozzerella cheese & goat cheese

Gluten Free Pizza Crust Recipe:
Pre-heat oven to 400 degrees
Dry Ingredients:

2 cups + 2 Tbsp.     GF Flour Mix (You can find the recipe at bottom of this page.)
2 1/2 tsp                 Xanthan Gum
1 1/2 tsp                 Sugar
1 tsp                       Salt
4 tsp                       Deb El Just Whites egg white powder (I used 4 eggs and used a little less water)
(2 tsp                      Quick Rising Yeast (I used the Bread Machine Yeast)

Wet Ingredients:

1 tsp                       Vinegar (I used apple cider vinegar)
1 3/4 cups              Warm Water (110-115 degrees)

Mix dry ingredients together.  Add wet ingredients and mix.  Beat 3 minutes.  Spray cookie sheet or pizza pan with non-stick cooking spray. 

 This is what it will look like when you are done mixing.  It will be wet, kind of like frosting.

Spread with a spatula! 
For a thicker crust I spread all on one pizza pan. For a thinner crust (which we liked better) I split the dough between 2 pizza stones.

Bake for 20-30 minutes.  Top with sauce, cheese & toppings of your choice.  Then bake for another 8-10 minutes longer.  I would cook it more on the longer side with the thicker crust.

 The second time I made it I split it between two pizzas and made one cheese for the kids.  They still like our family's favorite GF pizza found here better. 

The second one I made Barbecue Chicken Pizza, which my husband and I loved.  It had the thin crispy crust, which we really liked.  We added my husband's secret homemade BBQ sauce, mozzerella cheese, shredded chicken, sliced olives and tomatoes.

Another idea that they had for us to sample at our support group was they used the same crust and made it into a dessert pizza.  It was really good!!!  I just haven't done it yet.  They baked it like normal then you spread melted butter over the crust and sprinkle with cinnamon. 
Dipping sauce for dessert pizza:  Mix together 1-2 cups of powdered sugar and 1 Tbsp. melted butter.  Add enough milk or water until it is the consistency you like.

Friday, March 16, 2012

Chicken Enchilada Pasta made Gluten Free

I first found this recipe on pinterest here.  We have made it twice now.  I think its a definite keeper!  It is so GOOOD!!!

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles (I haven't used these.)
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce *
2/3 cups red enchilada sauce *
2 cups shredded cheese
1 cup sour cream
Penne pasta (I used gluten free spiral pasta.)

* When we made it yesterday we only used 1 can green chili enchilada sauce and used more red sauce (around 2 cups)

Optional toppings
: Avocado, Green Onions, Black Olives, Tomatoes & Sour Cream

Cook chicken and shred.  Meanwhile boil pasta according to package and chop the veggies.
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Thursday, March 15, 2012

Gluten Free Yogurt Pie

When I heard it was National Pi Day yesterday I decided it was a great excuse to make a pie.  I decided to do our favorite yogurt pie.  It is low fat, easy and YUMMY!!!  I was first introduced to this yogurt pie when I was dating my husband.  It has been a favorite of ours ever since.  Recently we added the berries to it and love it even more!!

Graham Cracker Crust (I will share the recipe I use below)
8 oz cool whip
2- 8 oz yogurts (we like to use berry flavors - 2 different ones)
1 cup fruit (optional)

 I use the Graham Cracker Crust recipe from the Better Homes & Gardens Cook Book:
1/3 cup butter (melted)
1/4 cup sugar
1 1/4 cup graham cracker crumbs - Gluten Free of course

Mix in a small bowl then press into a 9" pie plate.  Either chill for one hour or bake at 375 degrees for 4-5 minutes.  Cool before filling.

 Beat cool whip and yogurt together until mixed.  Fold in fruit.  Pour into crust.  Put in freezer until set or frozen.  (I had some extra graham cracker crumbs so I put some on top.)

Enjoy a low fat treat!!!