We B Gluten Free

Ingredients 1/2 cup unsweetened coconut flake 2 cups slivered hazelnut pieces 1 1/4 cup raw pecan pieces 1 cup raw walnuts pieces 3 Tbsp  chia seeds 2 Tbsp turbinado sugar 1-2 tsp Himalayan salt 3 Tbsp olive oil 1/3 scant cup honey 1/4 cup dried apricots 1/2 cup dried cranberries  1/4 cup roasted unsalted pumpkin seeds Instructions Preheat oven to 225 and position a rack in the center of the oven. In a large mixing bowl, combine the coconut, nuts, chia seeds, turbinado sugar, and salt. In a small saucepan over low heat, warm the coconut oil and honey and pour over the dry ingredients and mix well. Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Stir at least once.  Then remove from the oven. Add dried fruits, pumpkin seeds and stir. Let the mix cool completely. Once cool add chocolate chips or candies for a trail mix feel. ** if you add the chocolate chips when it’s still a little warm, they will soften. Let...

  In a pan brown: 3lbs ground meat (beef, or 1/2 beef, 1/2 sausage) Season with 3 T onion powder while browning  In a large measuring cup mix the sauce: 2 cans  Pacific GF Cream of Chicken Soup 1 16oz Jar  Pace Medium Chunky Salsa 1/2 c’ish sour cream In a 9x13 pan layer the following; 1/4 c Salsa - spread over the bottom of the pan to prevent sticking 6 Corn tortillas (torn in half) to cover bottom 1/2 of the meat spread over tortillas  1/2 of the sauce poured over meat 1 1/2c cheese sprinkled over meat Repeat Place in 400 degree oven for 20-30 minutes to warm, brown cheese.  Scoop and Enjoy! 

  Ingredients For the Pasta 2 boxes Kraft  1 tablespoon olive oil 6-8 ounces Mexican chorizo links, sliced, optional 1/2 yellow onion 1 red bell pepper, diced 1/2 cup frozen corn kernels, thawed 1/2 cup canned black beans, drained and rinsed 1-2 jalapeños, seeded and finely chopped For the Sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon chili powder 1/2 teaspoon cumin 2 cups milk 3/4 cup shredded Monterey Jack, divided 1 1/4 cup shredded sharp cheddar, divided salt and pepper to taste chopped fresh cilantro for garnish Instructions Cook the pasta to al dente, per the package instructions. Drain and set aside. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the diced chorizo (if using), yellow onion, and bell pepper, and sauté until the chorizo is cooked, about 5-10 minutes (depending on how thick the slices are). Stir in the corn, drained black beans, and jalapeños, and cook for 1-2 minutes. Set aside. Melt the butter in...

  Ingredients Recipe #1 1 pound of (chicken or pork) sausage, cooked 1 medium-sized onion, diced 3 garlic cloves, minced 4 cups of chicken stock 2 large potatoes, thinly sliced 1 cup of chopped kale 3 tablespoons of heavy cream Salt and pepper, to taste Optional Add-Ins: 1/4 teaspoon crushed red pepper flakes: For a touch of heat. 1/4 cup grated Parmesan cheese: Adds depth and richness to the soup. 2 slices of cooked bacon, crumbled: For a smoky garnish. Ingredients Recipe #2 1 pound spicy Italian ground sausage - use mild for kid-friendly 4 tablespoons butter ½ white onion - diced 1 tablespoon minced garlic 6 cups chicken broth 2 cups water 4-5 yellow potatoes - cut into 1-inch pieces 3 teaspoons salt - or to taste 1 teaspoon black pepper 2 cups heavy cream 4 cups chopped kale chopped bacon or bacon bits and grated parmesan cheese for topping - optional Instructions In a  large pot  saute sausage 5-6 minutes until browned. Use a  slotted spoon  to transfer saus...

Yes I’m just this lazy and yes,  totally worth it 🍏🍎 Heat the oven to 350°F. Spray a 13x9-inch pan with cooking spray.   Spread 4 cups of sliced apples (I used an assortment)evenly in bottom of pan.  Top with  GF Betty Crocker Yellow Cake Mix  (dry). Shake the pan to cover apples evenly. I used a fork to toss a bit. And I tossed a bit here and there on the counter for good measure.  🙄 Pour melted butter over the pan of coated apples, tilting the pan to cover as much of the top with butter as possible.  Optional  - Add your favorite Toll House Morsels (in with the apples or sprinkle on top). I sprinkled the Toll House Butterscotch Morsels  over the top. And I am dreaming about Butterfinger Baking Bits   😱 Bake 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges. Let it rest for 10 minutes before cutting.  And if you are a serious desserter, top with caramel, cinnamon, spice or vanilla ice cream...

These cookies are soft and loaded with pumpkin pie spices. And then there is the chocolate!  This is my favorite fall, football opener, thinking about decorating treat!  Servings: 30 cookies (if you use a scoop and don’t eat the dough)  Ingredients • 2 cups (248g)    Bobs Red Mill Gluten Free                                   1 to 1 Baking Flour • 2 tsp baking powder • 3/4 tsp baking soda • 1 1/2 tsp ground cinnamon • 1/2 tsp ground ginger • 1/2 tsp ground nutmeg • 1/4-1/2 tsp ground cloves • 1/2 tsp salt • 1/2 cup (100g) granulated sugar • 1/2 cup (110g) packed light-brown sugar • 1/2 cup (120ml) vegetable oil • 1 large egg • 1 tsp vanilla extract • 1 - 15 oz can pumpkin puree • 1 1/2 - 2 cups (255g) Nestle Toll House                           ...

  Oven on to 400 degrees In a roasting pan: 1 head cauliflower cut up 6-8 mini sweet peppers, sliced lengthwise into          3-4 pieces, remove seeds 4 carrots, peeled and diced Toss all in Olive Oil Himalayan Salt and Pepper to taste Roast for 30 minutes, toss a couple times during the roast While the veggies are cooking make the sauce. 2 Tbsp lemon juice 2 Tbsp Sesame Oil  2 Tbsp water  2 Tbsp Sriracha Hot Chili Sauce (more if you like     sweating)   1 Tbsp Tomato Paste 2 Tbsp Olive oil 1 1/2 Tbsp pure maple syrup 1 tsp garlic powder 1/2 tsp Paprika Salt, to taste Place cooked veggies in a bowl. Add 2 Tbsps Dalmatia Fig Spread , mix well. Stir sauce then drizzle about 4Tbsp over veggies. Stir. Add more as desired.  Place remaking sauce in a storage container and refrigerate.  Sprinkle sesame seeds over top if desired. 

  1 pound chicken cubes seasoned with Lawry’s Seasoned salt     - Cook in Fresh Finds Canola Oil until no longer pink     - Place in bowl and set aside Cook 1 bag Delallo Fusilli Pasta     - Drain and set aside Next…. 8 oz Mushrooms, Sliced 1 large purple onion, diced 8 small sweet peppers, sliced 1 cup baby broccoli tops 1 Tablespoon Olive Oil 2 Tablespoons butter      - place all in the pan and sauté for 4-5 minutes Add chicken to pan Next Add: 1 can Pacific Foods Organic Cream of Mushroom soup 3 Tablespoons Fresh Finds Chicken Soup Base 3-4 cups water       -Bring to a boil then lower heat  Add the Fusilli to the pan, mix in then reduce the heat to simmer for 10 minutes Finally…. Add 1/2 cup Greek Vanilla yogurt, stir in well       - Simmer 3-4 more minutes then turn off heat Enjoy!! 

 Ok, Brussel Sprouts? 🫣🫢 Well guess what, you will love them! In this! 😁 Easy Crockpot Dinner. Let me know what you think! 1 lb stew meat 12-14 Large Brussel sprouts, trim the end and             cut in half long way 1 can Diced Tomatoes  1 Large Celery Root, peeled and cubed 6 cups water  6 tsp # OrringtonFarms Beef Broth & Seasoning Mix 1-2 tsp Himalayan Salt Cook 4 hours on low. My crockpot still bubbles lightly on low.  The temperature check was 196F!  We like more of a stew than a soup so just before we turned the crockpot off to thicken it up I added  1/2c # OrringtonFarms Brown Gravy Mix Amazing!!!This would be great with GF Biscuits or rolls.  We LOVE # MisfitsMarket who supplies me with the most wonderful fruit, vegetables and other grocery items. Because of them I am enjoying new dishes and vegetables like the Brussel Sprouts and Celery root! 

 Oh my! They’re a hit!! So for me, it’s all about taste, texture, and whether or not my husband can tell it’s gluten free! 🤣🤣 These passed both tests. Easy recipe and bake.  Oven on to 375 F Spray pans with Pam Butter Flavor. Dry Ingredients 2 cups Bob’s Red Mill Gluten free 1to 1 Baking Flour 2 Teaspoons Baking Powder 1/2 Teaspoon salt - mix together and set aside  Moist Ingredients  1/2 cup butter, softened 1 1/2 cups sugar - mix together well until creamy  2 large eggs 1/2 cup Buttermilk - add to butter and sugar, mix well 4 bananas - break into pieces and add to moist ingredients.    Small pieces ok. ADD Dry ingredients and mix well. 1 cup chocolate chips - fold chips in using a spatula Lick the beater if needed. You know you want to.  Fill muffin tins 3/4 full. They will ‘grow’. If you fill them up you may need to add oven cleaning to your chores when you are done.  Bake them 25-30 minutes or until golden brown.  Cool on a baking ...

              I used my  Pampered Chef Mini Fluted Cake Pan I overfilled the bundt cups just to see if they will overflow.  Yes, it is true, if you overfill the cups they ‘may’ spill over!  Note to self, I do not have a self-cleaning oven🥹 The most beautiful, soft, moist, glorious cakes😍 Ingredients 2 cups Steves GF Cake flour 2 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon  AfricaFe 1 cup buttermilk 1/2 cup vegetable oil or canola oil, or melted coconut oil 2 large eggs 2 teaspoons  vanilla extract 1 cup boiling water Chocolate Buttercream Frosting Recipe Instructions Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. For the chocolate cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to c...

My mama’s from the south and learned to cook from her mama! So there’s no measuring so to speak. I may not have measured exactly 🤭😁but… have fun!  Rice Chex 6c Corn Chex 6c Honey Nut Chex 6c Pretzels 8 oz bag (I use gluten free Snyder sticks)  Deluxe Nut mix 24 oz jar/can  Cauliflower Crackers Cheddar ( 1-4 oz box)  Butter 16 T Worcestershire 4-5 T Lawreys Seasoned Salt 2-3 T Onion powder 3 t  Garlic powder 4 t 1. Pour all your dry products into pan except cheese crackers. 2. Melt the butter.  3. Add Worcestershire and seasonings. Mix well.  4. Pour over mix and toss.  5. Bake it in the oven 250 degrees for 1 hour, stir every 15 minutes.  6. Add cheese crackers at 30 minute mark.  7. Pour out onto paper towels to cool.  8. Eat until you can’t eat more. (My neighbors tell me this can’t happen) 9. Store! Lasts a long time in Tupperware.

INGREDIENTS 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks 3 teaspoons of salt (more to taste) 1/4 cup olive oil 2 tablespoons garlic powder 1 tablespoons garlic salt  3 cups  beef  broth 1 cup brown gluten free gravy 2 cups water 1 cup of apple juice OR gluten free beer 1 cup red wine 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 3 large russet potatoes, peeled, cut into 1/2-inch pieces 1 large onion, chopped  1/2 teaspoon freshly ground black pepper Brown meat in olive oil in large pot. All but potatoes and onions. Cover and simmer on low for 1 hour. Cook onions in butter until soft and set aside.  After 1 hour add potatoes and onions to pot. Cook on low for 1 hour uncovered.  Served with sweet Gluten free Bisquick biscuits.