We B Gluten Free

  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. 

2 pounds ground beef, browned with 1 packet onion soup mix 2 (15 ounce) cans chili beans, drained 2 (28 ounce) cans diced tomatoes with juice 1 (6 ounce) can tomato paste 1 c medium chunky salsa 1/2 c orange bell pepper, seeded and chopped 1/2 c yellow bell pepper, seeded and chopped 1/4 c  bacon, chopped or torn 1 c beef broth 1/4 c chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon paprika 2 teaspoons sugar