This is an old recipe that I've made for years, but after going gluten-free, I made it with one of my favorite gluten-free flour mixes and it turned out AWESOME!! Moist and yummy; you'd never know it was gluten-free! If you are dairy-free, you could simply make a no-butter cream frosting using dairy-free margarine.
Enjoy!
Kirsten
AWESOME CARROT CAKE
4 eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
2 teaspoons vanilla
2 cups gluten-free flour mix
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)
Cream Cheese Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
1) Preheat oven to 350F. Grease and flour a 9x13 inch pan.
2) In a large bowl, beat together eggs, oil, granulated sugar and 2 teaspoons vanilla. Mix in flour mix, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3) Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4) For the frosting, in a medium bowl, combine all ingredients except for the pecans. Beat until the mixture is smooth and creamy. Stir in the chopped pecans. Frost the cooled cake.
NOTES:
~I recommend using grape seed oil. Corn and canola oils are usually GMO, so I stay away from those. Grape seed oil is light and very mild it flavor so it works well for baking!
~The gluten-free flour mix I like for baking is posted under the Gluten-Free Flour Blends tab. It's called Gluten-Free All Purpose Flour Blend and it is from the "Recipes for Gluten-Free Kids (Fun Eats from Breakfast to Treats!)" Cookbook. It has worked well in every recipe I've tried it in, just subbing it in cup for cup in place of all purpose flour.
~I do not use the pecans in the frosting, but that is my personal preference. It would be delicious either way.
Tuesday, April 30, 2013
Friday, April 26, 2013
Maple Chicken
This recipe is delicious, simple and gluten-free! It was given to me by my friend Becca, so I'm not sure where it originated, but we love it! The chicken is moist and flavorful. The butter and maple syrup give it a nice sweetness. Even your kids might like it!
Enjoy!
Kirsten
MAPLE CHICKEN
1/4 cup butter, melted
1/2 cup maple syrup
4-5 boneless, skinless chicken breasts
Gluten-free bread or cracker crumbs
1) Preheat oven to 350F.
2) Spray a 9x13 inch baking dish with non-stick cooking spray.
3) Mix melted butter and maple syrup together until completely combined.
4) Put gluten-free bread or cracker crumbs in a separate dish big enough for dipping the chicken.
5) Dip the chicken breasts into the butter mixture, then the bread crumbs.
5) Place in baking dish and bake for 25-30 minutes.
NOTES:
~I recommend 100% pure maple syrup, but others would work if you don't have any.
~I use Glutino Original Crackers to make my own cracker crumbs.
Enjoy!
Kirsten
MAPLE CHICKEN
1/4 cup butter, melted
1/2 cup maple syrup
4-5 boneless, skinless chicken breasts
Gluten-free bread or cracker crumbs
1) Preheat oven to 350F.
2) Spray a 9x13 inch baking dish with non-stick cooking spray.
3) Mix melted butter and maple syrup together until completely combined.
4) Put gluten-free bread or cracker crumbs in a separate dish big enough for dipping the chicken.
5) Dip the chicken breasts into the butter mixture, then the bread crumbs.
5) Place in baking dish and bake for 25-30 minutes.
NOTES:
~I recommend 100% pure maple syrup, but others would work if you don't have any.
~I use Glutino Original Crackers to make my own cracker crumbs.
Saturday, April 20, 2013
Rhubarb Cobbler
This is one of my all time favorite desserts! It is definitely NOT low-fat, but it's worth it!! Perfectly tart from the rhubarb and deliciously sweet from all of the SUGAR!! Serve it up with a scoop of vanilla ice cream - YUMMY!!! And...it's easily made gluten-free and dairy-free!
Enjoy!
Kirsten
PS: The recipe came from my sweet friend Justine!
RHUBARB COBBLER
Topping:
2 cups flour
2 cups oatmeal
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 cup melted butter (2 sticks)
Filling:
1 1/2 cups sugar
2 cups water
4 tablespoons cornstarch
2 tablespoons vanilla
4 cups rhubarb
1) Mix topping ingredients until crumbly. Spoon 1/2 of the topping mixture into a 9x13 inch pan and press to bottom.
2) Spoon the 4 cups of rhubarb pieces onto the pressed mixture.
3) Heat the filling ingredients over medium high heat (minus the rhubarb of course) to dissolve and thicken. Once thickened, pour evenly over the rhubarb.
4) Cover with remaining topping mixture and bake at 350F for 15-20 minutes.
5) Serve warm with vanilla ice cream.
NOTES:
~Make sure you use certified gluten-free oats to avoid contamination.
~To make it dairy-free, use a dairy-free margarine instead of the butter.
~Use a gluten-free flour mixture in the topping. I used the All Purpose Flour Blend from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats!) cookbook. You'll find the recipe under the "Gluten-Free Flour Blends" tab. Just make sure you don't use the one that says "For Bread"!
Enjoy!
Kirsten
PS: The recipe came from my sweet friend Justine!
RHUBARB COBBLER
Topping:
2 cups flour
2 cups oatmeal
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 cup melted butter (2 sticks)
Filling:
1 1/2 cups sugar
2 cups water
4 tablespoons cornstarch
2 tablespoons vanilla
4 cups rhubarb
1) Mix topping ingredients until crumbly. Spoon 1/2 of the topping mixture into a 9x13 inch pan and press to bottom.
2) Spoon the 4 cups of rhubarb pieces onto the pressed mixture.
3) Heat the filling ingredients over medium high heat (minus the rhubarb of course) to dissolve and thicken. Once thickened, pour evenly over the rhubarb.
4) Cover with remaining topping mixture and bake at 350F for 15-20 minutes.
5) Serve warm with vanilla ice cream.
NOTES:
~Make sure you use certified gluten-free oats to avoid contamination.
~To make it dairy-free, use a dairy-free margarine instead of the butter.
~Use a gluten-free flour mixture in the topping. I used the All Purpose Flour Blend from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats!) cookbook. You'll find the recipe under the "Gluten-Free Flour Blends" tab. Just make sure you don't use the one that says "For Bread"!
Tuesday, April 16, 2013
'Nana Cupcakes
I made these cupcakes yesterday and they turned out perfectly! They are moist and fluffy, not "boingy" at all! That is a word that I made up for many gluten-free baked goods that have that sort of jello like quality, you know, when you poke it with your finger, and it sort of goes "BOING"! So boingy, that's my word for that! And these cupcakes are so NOT boingy!! They are however, extremely SWEET!! We tried them with and without the frosting and they were incredible either way, but if you are a coffee drinker, I would recommend a strong cup with these babies. You might not even make it through a whole one! I'm thinking maybe these would be perfect as mini-cupcakes! So this recipe is dairy-free and gluten-free, if you use their chocolate no-buttercream frosting recipe. I made my own chocolate buttercream using real butter, but either way would be delish! Oh - and they made my house smell like HEAVEN!
Enjoy!
Kirsten
PS: This recipe comes from my favorite cookbook for kid's recipes - it's called Recipes For Gluten-Free Kids (fun eats from breakfast to treats!)
'NANA CUPCAKES
2 cups Gluten-Free All-Purpose Flour Blend
1 1/2 cups granulated sugar
2 tablespoons packed brown sugar
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup vegetable oil
2 eggs
1/4 cup soy milk or other dairy-free milk
1 teaspoon vanilla
2 mashed bananas
Chocolate No-Butter Buttercream Frosting (recipe below)
Gluten-free chocolate sprinkles (optional)
1) Preheat oven to 350F. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Combine flour blend, granulated sugar, brown sugar, baking powder, xanthan gum, salt, cinnamon and allspice in large bowl. Add oil, eggs, soy milk and vanilla; beat with electric mixer at medium speed 2 minutes or until well blended. Beat in bananas until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.
3) Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
4) Prepare Chocolate No-Butter Buttercream Frosting. Frost cupcakes; decorate with sprinkles, if desired.
Makes 18 cupcakes
NOTES:
~You can find the recipe for the flour blend in the "Gluten-Free Flour Blends" tab on my blog. Make sure it's the one for this cookbook (mentioned above in green).
~I used grapeseed oil. Canola oil would be a good choice if it weren't GMO!
~I used vanilla almond milk, I stay away from soy because it has estrogen in it and it is also GMO.
~I also used the vanilla almond milk in the frosting.
~Make sure your bananas are over ripe for the best flavor!
Enjoy!
Kirsten
PS: This recipe comes from my favorite cookbook for kid's recipes - it's called Recipes For Gluten-Free Kids (fun eats from breakfast to treats!)
'NANA CUPCAKES
2 cups Gluten-Free All-Purpose Flour Blend
1 1/2 cups granulated sugar
2 tablespoons packed brown sugar
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup vegetable oil
2 eggs
1/4 cup soy milk or other dairy-free milk
1 teaspoon vanilla
2 mashed bananas
Chocolate No-Butter Buttercream Frosting (recipe below)
Gluten-free chocolate sprinkles (optional)
1) Preheat oven to 350F. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Combine flour blend, granulated sugar, brown sugar, baking powder, xanthan gum, salt, cinnamon and allspice in large bowl. Add oil, eggs, soy milk and vanilla; beat with electric mixer at medium speed 2 minutes or until well blended. Beat in bananas until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.
3) Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
4) Prepare Chocolate No-Butter Buttercream Frosting. Frost cupcakes; decorate with sprinkles, if desired.
Makes 18 cupcakes
NOTES:
~You can find the recipe for the flour blend in the "Gluten-Free Flour Blends" tab on my blog. Make sure it's the one for this cookbook (mentioned above in green).
~I used grapeseed oil. Canola oil would be a good choice if it weren't GMO!
~I used vanilla almond milk, I stay away from soy because it has estrogen in it and it is also GMO.
~I also used the vanilla almond milk in the frosting.
~Make sure your bananas are over ripe for the best flavor!
Wednesday, April 10, 2013
Cranberry Delight Spread
My friend Dena made this for a party one time and I had to have the recipe. It's fabulous! It is gluten-free, just make sure you serve it on gluten-free crackers!
Enjoy!
Kirsten
CRANBERRY DELIGHT SPREAD
1 package (8 ounces) cream cheese
2-3 tablespoons orange juice concentrate
1/8 teaspoon cinnamon
1 tablespoon sugar
Zest from 1 orange
1/4 cup chopped pecans
1/4 cup chopped dried cranberries
1) Mix all ingredients except nuts and cranberries with a hand mixer.
2) Fold in nuts and cranberries.
3) Serve on gluten-free crackers.
Enjoy!
Kirsten
CRANBERRY DELIGHT SPREAD
1 package (8 ounces) cream cheese
2-3 tablespoons orange juice concentrate
1/8 teaspoon cinnamon
1 tablespoon sugar
Zest from 1 orange
1/4 cup chopped pecans
1/4 cup chopped dried cranberries
1) Mix all ingredients except nuts and cranberries with a hand mixer.
2) Fold in nuts and cranberries.
3) Serve on gluten-free crackers.
Pork Milanese
This was a favorite of mine prior to going gluten-free, but you can easily use g-free bread crumbs and it will be delicious just the same! It's super kid friendly, just skip the lemon wedges for the kids!
Enjoy!
Kirsten
PS: The recipe comes from FoodNetwork.com, courtesy of Giada De Laurentiis.
PORK MILANESE
1 cup gluten-free bread crumbs
1/2 cup grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch thick (1 1/2 pounds total)
Salt and freshly ground black pepper to taste
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges
1) Preheat the oven to 200F.
2) In a large shallow bowl, stir the bread crumbs and the cheese together.
3) Lightly beat the eggs in another large shallow bowl.
4) Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.
5) Place the pork on a small baking sheet.
6) Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
7) Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.
8) Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
9) Transfer the pork to plates and serve with lemon wedges.
Enjoy!
Kirsten
PS: The recipe comes from FoodNetwork.com, courtesy of Giada De Laurentiis.
PORK MILANESE
1 cup gluten-free bread crumbs
1/2 cup grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch thick (1 1/2 pounds total)
Salt and freshly ground black pepper to taste
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges
1) Preheat the oven to 200F.
2) In a large shallow bowl, stir the bread crumbs and the cheese together.
3) Lightly beat the eggs in another large shallow bowl.
4) Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.
5) Place the pork on a small baking sheet.
6) Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
7) Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.
8) Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
9) Transfer the pork to plates and serve with lemon wedges.
Slow Cooker Parmesan Honey Pork Roast
This is one of my favorite pork recipes! It is amazing and super flavorful! My kids aren't super fond of it, but I just give them the meat more in the center of the roast, so it doesn't have as much sauce on it. You are going to LOVE this one - and as an added bonus - it's a slow cooker recipe!! There's nothing better than having dinner done in the morning!
Enjoy!
Kirsten
PS: The recipe comes from the Six Sisters' Stuff website. They have tons of good recipes on their website! SixSistersStuff.com.
SLOW COOKER PARMESAN HONEY PORK ROAST
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons gluten-free soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
1) Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.
2) In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
3) Cover and cook on low for 6-7 hours or until a meat thermometer reads 160F.
4) Transfer meat to a serving platter; keep warm.
5) Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
6) Slice roast; serve with gravy.
NOTES:
~I use Kosher salt.
~You may not be able to "slice" the roast, because it may just fall apart on you, which is a good thing!
~Mashed potatoes are awesome with this dish - the gravy is delicious on them! Check out my Holiday Mashed Potatoes recipe under "Potatoes", but note, they are best if made the day before!
Enjoy!
Kirsten
PS: The recipe comes from the Six Sisters' Stuff website. They have tons of good recipes on their website! SixSistersStuff.com.
SLOW COOKER PARMESAN HONEY PORK ROAST
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons gluten-free soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
1) Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.
2) In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
3) Cover and cook on low for 6-7 hours or until a meat thermometer reads 160F.
4) Transfer meat to a serving platter; keep warm.
5) Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
6) Slice roast; serve with gravy.
NOTES:
~I use Kosher salt.
~You may not be able to "slice" the roast, because it may just fall apart on you, which is a good thing!
~Mashed potatoes are awesome with this dish - the gravy is delicious on them! Check out my Holiday Mashed Potatoes recipe under "Potatoes", but note, they are best if made the day before!
Friday, April 5, 2013
7-Layer Salad
This is another family recipe - from my mother-in-love! She makes it for most holiday dinners and I will probably carry on that tradition. It's not a super kid-friendly salad, but as they grow, they will love it - it is flavorful and has just a hint of sweetness!
Enjoy!
Kirsten
7-LAYER SALAD
1/2 head Iceberg lettuce
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped green onion (all of it)
1 pound frozen peas (do not thaw)
1 1/2 cups Helmans (or your favorite) Mayo
1/4 cup sugar
1 - 8 ounce package shredded cheddar cheese
1 pound bacon, cooked and crumbled or diced
Grated Parmesan cheese
1) Layer vegetables in 13x9x2 baking dish in order, with the lettuce on the bottom.
2) In a separate bowl, mix mayo and sugar. Spread mayo mix on top of frozen peas w/ a spatula.
3) Sprinkle with Parmesan cheese.
4) Top with cheddar cheese and then bacon.
5) Cover with saran wrap and refrigerate over night for best flavor.
NOTES:
~To make sure it's gluten-free, check your bacon label!
~To make it dairy-free, just use a cheese substitute for the cheddar and leave the parmesan off.
Enjoy!
Kirsten
7-LAYER SALAD
1/2 head Iceberg lettuce
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped green onion (all of it)
1 pound frozen peas (do not thaw)
1 1/2 cups Helmans (or your favorite) Mayo
1/4 cup sugar
1 - 8 ounce package shredded cheddar cheese
1 pound bacon, cooked and crumbled or diced
Grated Parmesan cheese
1) Layer vegetables in 13x9x2 baking dish in order, with the lettuce on the bottom.
2) In a separate bowl, mix mayo and sugar. Spread mayo mix on top of frozen peas w/ a spatula.
3) Sprinkle with Parmesan cheese.
4) Top with cheddar cheese and then bacon.
5) Cover with saran wrap and refrigerate over night for best flavor.
NOTES:
~To make sure it's gluten-free, check your bacon label!
~To make it dairy-free, just use a cheese substitute for the cheddar and leave the parmesan off.
Thursday, April 4, 2013
Pistachio Pudding Salad
This is my niece Erin's favorite - and one of mine too. It's super sweet and super yummy! It always goes quickly at potlucks and parties! You've probably had it at one time or another, it's a very popular recipe.
Enjoy!
Kirsten
PISTACHIO PUDDING SALAD
1 small box pistachio pudding mix
1 (20 ounce) can crushed pineapple, undrained
1 cup miniature marshmallows
1 (8 ounce) Cool Whip
1/2 cup pecans or walnuts (optional)
1) Combine pistachio pudding mix and pineapple (with the juice).
2) Add marshmallows, Cool Whip and nuts.
3) Mix, cover and refrigerate overnight.
Enjoy!
Kirsten
PISTACHIO PUDDING SALAD
1 small box pistachio pudding mix
1 (20 ounce) can crushed pineapple, undrained
1 cup miniature marshmallows
1 (8 ounce) Cool Whip
1/2 cup pecans or walnuts (optional)
1) Combine pistachio pudding mix and pineapple (with the juice).
2) Add marshmallows, Cool Whip and nuts.
3) Mix, cover and refrigerate overnight.
Ish's Grape Broccoli Salad
So, you might be wondering who in the world Ish is! Well, that is my mother-in-love. She is this wonderful woman who loves me like I'm her own daughter. She made this recipe a couple of years ago and I had to have it. It's delicious!! Oh, her name is really Genny (Genevie), but without giving you the long story, my boys call her Ish! You are going to love her salad, I promise! It's always a crowd pleaser!
Enjoy!
Kirsten
ISH'S GRAPE BROCCOLI SALAD
3 cups chopped broccoli tops
2 cups chopped cauliflower
1-2 cups chopped celery
1/2 cup red onion (optional)
2 cups red grapes, cut in half
2 cups green grapes, cut in half
1 pound bacon, cooked and crumbled
Dressing:
1 cup real mayo
1/4 cup sugar
1 tablespoon vinegar
1) Mix all ingredients (except bacon) in a large bowl.
2) Pour dressing over and mix well.
3) Add bacon just before serving.
NOTES:
~This is a huge recipe, but it can be cut down or increased, depending on the size of the crowd you are feeding!
~It's also a very flexible recipe. If you don't like celery, leave it out! If you love nuts, throw some in. You can play with it and make it your own!
Enjoy!
Kirsten
ISH'S GRAPE BROCCOLI SALAD
3 cups chopped broccoli tops
2 cups chopped cauliflower
1-2 cups chopped celery
1/2 cup red onion (optional)
2 cups red grapes, cut in half
2 cups green grapes, cut in half
1 pound bacon, cooked and crumbled
Dressing:
1 cup real mayo
1/4 cup sugar
1 tablespoon vinegar
1) Mix all ingredients (except bacon) in a large bowl.
2) Pour dressing over and mix well.
3) Add bacon just before serving.
NOTES:
~This is a huge recipe, but it can be cut down or increased, depending on the size of the crowd you are feeding!
~It's also a very flexible recipe. If you don't like celery, leave it out! If you love nuts, throw some in. You can play with it and make it your own!
Perfect Taco Salad
This recipe is INCREDIBLE if you like taco salad! It's my favorite. Sadly, being gluten-free, I can no longer enjoy the Doritos in it, but it is still delicious! And you could always substitute tortilla chips to give it a little crunch.
Enjoy!
Kirsten
PS: I got the recipe from my sister-in-law, but I know it's a very popular recipe. I have no idea from where it actually originated.
PERFECT TACO SALAD
2 pounds ground beef
1 package gluten-free taco seasoning
1 large head iceberg lettuce, chopped
2 medium tomatoes, chopped
1 large onion, chopped
1 large bottle Catalina salad dressing
1 large package shredded cheddar cheese
1 large bag Doritos, broken into pieces
1) Brown the ground beef, drain and add the taco seasoning.
2) Put the beef mixture into a large bowl. Add the lettuce, onion and tomatoes and toss.
3) Just before serving, add the chips and cheese and toss again.
4) Add the dressing, mix well and serve.
NOTES:
~If you are gluten-free, you cannot add the Doritos, but like I said above, you could substitute some gluten-free tortilla chips.
Enjoy!
Kirsten
PS: I got the recipe from my sister-in-law, but I know it's a very popular recipe. I have no idea from where it actually originated.
PERFECT TACO SALAD
2 pounds ground beef
1 package gluten-free taco seasoning
1 large head iceberg lettuce, chopped
2 medium tomatoes, chopped
1 large onion, chopped
1 large bottle Catalina salad dressing
1 large package shredded cheddar cheese
1 large bag Doritos, broken into pieces
1) Brown the ground beef, drain and add the taco seasoning.
2) Put the beef mixture into a large bowl. Add the lettuce, onion and tomatoes and toss.
3) Just before serving, add the chips and cheese and toss again.
4) Add the dressing, mix well and serve.
NOTES:
~If you are gluten-free, you cannot add the Doritos, but like I said above, you could substitute some gluten-free tortilla chips.
Holiday Mashed Potatoes
These are by far the best mashed potatoes I have ever had! We usually make them for Thanksgiving and Christmas. It's a family recipe, from my husband's side, his Mom always made them and and I was lucky enough to get the recipe from her!
Enjoy!
Kirsten
HOLIDAY MASHED POTATOES
1 - 5 pound bag potatoes
1 package (8 ounces) cream cheese
1 cup half & half
1/2 cup butter
1 teaspoon sea salt
1 teaspoon season salt or garlic salt (optional)
1/4 teaspoon pepper
1) Boil potatoes until soft and ready for mashing. Drain.
2) In a large bowl, mash or whip potatoes with all other ingredients.
3) Put mixture into large casserole dish sprayed lightly with non-stick cooking spray. Cover with Saran wrap and refrigerate over night.
4) Set the casserole dish out on the counter 1 hour before baking and then bake at 350F for 30-45 minutes.
5) Garnish with chives, parsley or paprika if desired.
NOTES:
~I use kosher salt instead of sea salt, but either would be fine.
~I have never added the season salt or garlic salt and they are awesome, but if you want to add a bit more background flavor and saltiness, then go for it!
Enjoy!
Kirsten
HOLIDAY MASHED POTATOES
1 - 5 pound bag potatoes
1 package (8 ounces) cream cheese
1 cup half & half
1/2 cup butter
1 teaspoon sea salt
1 teaspoon season salt or garlic salt (optional)
1/4 teaspoon pepper
1) Boil potatoes until soft and ready for mashing. Drain.
2) In a large bowl, mash or whip potatoes with all other ingredients.
3) Put mixture into large casserole dish sprayed lightly with non-stick cooking spray. Cover with Saran wrap and refrigerate over night.
4) Set the casserole dish out on the counter 1 hour before baking and then bake at 350F for 30-45 minutes.
5) Garnish with chives, parsley or paprika if desired.
NOTES:
~I use kosher salt instead of sea salt, but either would be fine.
~I have never added the season salt or garlic salt and they are awesome, but if you want to add a bit more background flavor and saltiness, then go for it!
Strawberry Pretzel Surprise
This was one of my favorites prior to going gluten-free, but good news, you can make it gluten-free with ease! Sorry dairy-free folks, this one isn't for you! Adults probably like it more than kids, but trust me, as they get older, it will become one of their favorites too!
Enjoy!
Kirsten
PS: The recipe comes from a very old issue of Family Circle magazine!
STRAWBERRY PRETZEL SURPRISE
Crust:
2 cups crushed gluten-free pretzels (4 cups uncrushed)
6 tablespoons unsalted butter, melted
3 tablespoons sugar
Filling and Topping:
1 package (8 ounces) cream cheese
1 cup sugar
1 package (10 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) strawberry-flavored gelatin
2 cups boiling water
1 package (16 ounces) frozen strawberries, thawed
1) Heat oven to 350F.
2) Crust: Mix together pretzels, melted butter and sugar. Coat a 13x9x2 inch baking dish with nonstick cooking spray. Pat the pretzel mixture into the bottom of the dish. Bake at 350F for 10 minutes. Cool completely.
3) Filling and Topping: In a large bowl, beat the cream cheese and sugar until smooth. Fold in thawed whipped topping. Spread mixture over cooled crust.
4) In a large bowl, dissolve the gelatin in the boiling water. Stir in thawed strawberries. Place over larger bowl of ice water, and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
5) Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours. To serve, cut into 16 squares.
NOTES:
~Glutino pretzels are by far the best gluten-free pretzels I have found. You would never know they are gluten-free!
Enjoy!
Kirsten
PS: The recipe comes from a very old issue of Family Circle magazine!
STRAWBERRY PRETZEL SURPRISE
Crust:
2 cups crushed gluten-free pretzels (4 cups uncrushed)
6 tablespoons unsalted butter, melted
3 tablespoons sugar
Filling and Topping:
1 package (8 ounces) cream cheese
1 cup sugar
1 package (10 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) strawberry-flavored gelatin
2 cups boiling water
1 package (16 ounces) frozen strawberries, thawed
1) Heat oven to 350F.
2) Crust: Mix together pretzels, melted butter and sugar. Coat a 13x9x2 inch baking dish with nonstick cooking spray. Pat the pretzel mixture into the bottom of the dish. Bake at 350F for 10 minutes. Cool completely.
3) Filling and Topping: In a large bowl, beat the cream cheese and sugar until smooth. Fold in thawed whipped topping. Spread mixture over cooled crust.
4) In a large bowl, dissolve the gelatin in the boiling water. Stir in thawed strawberries. Place over larger bowl of ice water, and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
5) Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours. To serve, cut into 16 squares.
NOTES:
~Glutino pretzels are by far the best gluten-free pretzels I have found. You would never know they are gluten-free!
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