Summer Berry Cobbler

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Summer Berry Cobbler

  • Servings: 10-12
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Berry delicious!

Recipe by bettycrocker.com

Ingredients

  • 1 cup + 2 tablespoons
    gluten free Bisquick
  • 1/4 cup + 2 tablespoons
    granulated sugar
  • 2 teaspoons
    baking powder
  • 1/2 cup
    coconut milk (NOT coconut cream)
  • 2 teaspoons
    cider vinegar
  • 1/4 cup
    dairy free spread melted

Cooking Directions

  1. Preheat the oven to 400 degrees F and grease a 9-inch pie plate.
  2. In a glass measuring cup, mix cider vinegar with coconut milk. Let stand five minutes, or until thickened.
  3. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and melted spread until just combined.
  4. In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
  5. Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with two tablespoons sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.
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Quick and Easy Shrimp Scampi

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Quick and easy Shrimp Scampi

  • Servings: 4-6
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This recipe is a time saver

Recipe by glutenfree lady

Ingredients

  • 1 lb
    frozen, cooked jumbo shrimp
  • 1/4 cup
    olive oil
  • 1-2 tablespoons
    lemon juice
  • 1-2 teaspoons
    minced garlic
  • 1/2 teaspoon
    ground thyme
  • salt and pepper
    to taste

Cooking Directions

  1. Defrost shrimp in a colander in the sink-this can be done the night before-make sure to refrigerate shrimp after thawing.
  2. Peel and devein shrimp if not already peeled.
  3. Cook your rice first-this dish will come together quickly.
  4. Add olive oil to a non-stick pan, warm slightly
  5. add your garlic, thyme, salt, pepper and lemon juice, stir to combine with olive oil, until fragrant.
  6. Add defrosted, drained shrimp, toss in olive oil mixture until warmed through
  7. Serve over rice.

Impossibly easy French Apple Pie

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Impossibly Easy French Apple Pie

  • Servings: 10-12
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No crust? No problem!

Recipe by bettycrocker.com

* you can double the streusel topping if desired.

Ingredients

  • 3 cups
    thinly sliced and peeled Granny Smith apples
  • 1 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground nutmeg
  • 2/3 cup+ 1/2 cup
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 5 tablespoons
    dairy free spread, divided
  • 1/2 cup
    granulated sugar
  • 3
    large eggs
  • 1/2 cup
    dairy free milk

Cooking Directions

  1. Preheat oven to 325 degrees. Spray a 10 inch pie plate with cooking spray.
  2. Peel and core apples, slice thinly and toss with cinnamon and nutmeg. Spread apples evenly into pie plate.
  3. Mix 1/2 cup Bisquick, milk, granulated sugar and eggs in a medium bowl. Pour evenly over apples in pie plate.
  4. In another small bowl with a fork, mix 2/3 cup Bisquick, 1/2 cup brown sugar, and melted dairy free spread until crumbly. Sprinkle streusel evenly over apple mixture in pie plate, covering edges.
  5. Bake for 45-50 minutes, until filling is set and crumbs are slightly browned. A toothpick inserted into the center should come out slightly moist (from the apples).
  6. Let cool at least one hour before slicing.

Better than takeout Gluten free Egg foo young

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Gluten free Egg Foo Young

  • Servings: 4-6
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Better than takeout and gluten free too!

Recipe by food.com

*optional

Ingredients

  • 1 cup
    chicken broth
  • 1 tablespoon
    gluten free soy sauce
  • 2 teaspoons
    granulated sugar
  • 1 teaspoons
    rice vinegar
  • 1 tablespoon
    corn starch
  • 1 teaspoon
    sesame oil
  • 6
    eggs slightly beaten
  • 1/4 cup
    green onion, sliced
  • 1 cup
    fresh bean sprout*
  • 4
    water chestnuts, minced*
  • 1/3-1/2 cup
    minced ham, chicken or shrimp
  • 1 teaspoon
    soy sauce
  • 2-3 tablespoons
    cooking oil with high smoke point

Cooking Directions for the Egg foo young

  1. Mix eggs, vegetables, meat and 2-3 tablespoons soy sauce.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

For the sauce:

  1. In a pan, heat broth, 1 tablespoon soy sauce, sugar and vinegar.
  2. In a bowl, blend cornstarch and water.
  3. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  4. Stir in sesame oil
  5. Serve with hot Egg Foo Yung.

Easy gluten free blueberry banana muffins

 

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Easy gluten free blueberry bananas muffins

  • Servings: 12
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healthy and delicious

Recipe by ezglutenfreeblogspot.com

* you can use a light oil in place of the applesauce

Ingredients

  • 2
    ripe bananas, mashed
  • 1/4 cup
    applesauce*
  • 1/4 cup
    dairy free milk
  • 2
    eggs
  • 1 teaspoon
    vanilla
  • 1 1/2 cups
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 1/2 teaspoon
    cinnamon
  • 1 cup
    blueberries

Cooking Directions

  1. Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
  2. In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
  3. In another bowl stir together the Bisquick, brown sugar and cinnamon.  Add the dry ingredients to the wet ingredients and stir the wet and dry ingredients together until well combined.  The batter should be pretty thick.
  4. Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
  5. Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
  6. Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.

Easy gluten and dairy free* cheesecake

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Easy gluten and dairy free* cheesecake

  • Servings: 8-10
  • Difficulty: easy
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Say cheese-cake!

Recipe by crazyforcrust.com

* Kinnickinick makes really good gluten free graham cracker crumbs
* I used Tofutti cream cheese
* cool whip is no longer dairy free. You can use a dairy free whipped topping instead

Ingredients

  • 1 1/2 cups
    gluten free graham cracker crumbs*
  • 1/2 cup
    granulated sugar, divided
  • 6 tablespoons
    dairy free spread, melted
  • 1 8 oz
    dairy free cream cheese, softened*
  • 4 oz
    cool whip

Cooking Directions

  1. Measure crumbs and sugar into a medium bowl. Stir together to incorporate 1/4 cups sugar into crumbs.  Melt dairy free spread in the microwave in a glass measuring cup until just melted.  Pour melted butter substitute into crumb mixture.
  2. Stir dairy free spread into crumbs with a large spoon until consistency is sand like.  Scrape mixture into a lightly greased 10-inch pie plate.  Using a zip lock bag over your hand, press crumbs into bottom and halfway up sides of pie plate.   Cover any gaps by pressing crumbs around the plate.  Refrigerate for at least one hour to set.
  3. In a stand mixer with paddle attachment, empty tub of cream cheese into the bowl.  Add remaining sugar and vanilla.  Mix on low until cream cheese is softened and sugar and vanilla are incorporated.   Remove bowl from mixer.   You can also use a hand mixer.
  4. Fold in cool whip, a quarter at a time, until there are no streaks of cream cheese visible.  Scrape into chilled graham cracker crust.  Refrigerate at least one hour before topping with pie filling.
  5. Refrigerate at least two more hours to set filling.
  6. Serve with additional cool whip if desired

 

 

Crockpot Beef Burgundy

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Crockpot Beef Burgundy

  • Servings: 4-6
  • Difficulty: easy
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A warm dish for a winter evening

Recipe by bettycrocker.com

* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs

Ingredients

  • 2 lbs
    beef stew meat
  • 4 medium
    carrots, peeled and sliced 1/4 inch*
  • 1 jar
    pearl onions, drained and rinsed
  • 1 can
    crushed tomatoes with juice
  • 8 oz
    sliced button mushrooms
  • 3/4 cup
    dry red wine*
  • 1 teaspoon
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    Mrs. Dash original seasoning or to taste*
  • 1/4 teaspoon
    black pepper, or to taste
  • 1/4 cup
    white rice flour

Cooking Directions

  1. Add all ingredients to crock pot except water and rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

My favorite gluten free chocolate cake recipe

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My favorite gluten free chocolate cake

  • Servings: 12-16
  • Difficulty: easy
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Serve this cake with a cold glass of milk

Recipe by kingarthurflour.com

Ingredients

  • 1 1/2 cups
    gluten free all purpose flour
  • 3/4 cup
    sugar
  • 1/4 cup
    unsweetened cocoa powder
  • 1/2 teaspoon
    salt
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    vanilla
  • 1 tablespoon
    vinegar, cider or white
  • 1/3 cup
    vegetable oil
  • 1 cup
    cold water
  • 1 cup
    dairy free chocolate chips
  • 1/2 cup
    dairy free milk

Cooking Directions for the cake:

  1. Heat oven to 350 degrees. Grease a 9×9 baking pan.
  2. In a large bowl, mix flour, sugar, cocoa powder, salt and baking powder together.
  3. In a measuring cup, whisk together vanilla, vinegar, oil and water. Pour wet ingredients into dry, and stir until incorporated.
  4. Scrape batter into greased pan and bake 30-35 minutes, or until a toothpick inserted into center comes out clean, or with a few crumbs.
  5. Cool completely before frosting.

For the ganache:

  1. In a large measuring cup pour 1/2 cup dairy free milk. Add I cup dairy free chocolate chips and microwave for 30 seconds. Whisk until chips are melted. If not melted, microwave in 30 second increments until melted. Cool five minutes.
  2. Pour ganache over cake and refrigerate at least one hour to set.

 

Creamy shrimp boil pasta

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Creamy shrimp boil pasta

  • Servings: 6-8
  • Difficulty: easy
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Creamy and delicious shrimp and pasta

Recipe by delish.com

Ingredients

  • 1 lb
    gluten free fettucini
  • 1-2 tablespoon
    grapeseed oil
  • 2 tablespoon
    dairy free spread
  • 2
    sausage links, cut into 1/4 inch pieces
  • 1 lb
    medium shrimp, peeled and deveined
  • 1-2
    garlic cloves, minced
  • 1 cup
    diced onion
  • 2 tablespoons
    white rice flour
  • 1
    red bell pepper, diced
  • 1 cup
    chicken broth
  • 1 cup
    dairy free milk
  • 2-4 teaspoons
    Old Bay seasoning
  • 1 cup
    corn kernels

Cooking Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
  2. Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
  3. Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
  4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

To die for Bacon brownies

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To Die for Bacon Brownies

  • Servings: 12-16
  • Difficulty: easy
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Salty, sweet and oh so yummy!

Recipe by kingarthurflour.com

* you can use a combination of bacon grease and oil for a total of 1/2 cup. I measured the bacon grease then made up the difference with oil.

Ingredients

  • 8 oz
    bacon
  • 2/3 cup
    cocoa powder
  • 1 1/2 cups
    sugar
  • 1/2 cup
    confectioners sugar, sifted
  • 3/4 teaspoon
    salt
  • 1 cup
    all purpose gluten free flour
  • 3 large
    eggs
  • 1/2 cup
    vegetable oil*
  • 2 tablespoons
    water

Cooking Directions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan.
  2. Spread the bacon in a single layer on a large, rimmed baking sheet.
  3. Bake the bacon for 20 to 25 minutes, or until it’s crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don’t place it on paper towels; it’ll stick. When the bacon is cool, crumble or chop it coarsely. Save the bacon grease.
  4. To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt and flour
  5. Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
  6. Sprinkle the bacon atop the brownies.
  7. Bake the brownies for about 35 minutes (in the 8″ square pan), or 25 to 30 minutes (in the 9″ round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
  8. Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.