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:

Ingredients:

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)

Directions:

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!!!

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.

Ingredients:
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)

Directions:
*     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.

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.