Easy Gluten Free Peanut Butter Cookies

Want to be someone's reason to smile today?  OF COURSE YOU DO!  If I have a few "kids" setting around the kitchen this time of year I whip up some of these cookies.  They are gluten free, super yummy, easy to make and bring smiles.  "How easy?"

 This easy...

• In a bowl combine 1 cup of peanut butter, 1 cup of sugar and 1 egg. 

• Preheat oven to 350, roll about a teaspoon into a ball & press down with a fork.  

• Bake for 10 minutes.  Do not let them get brown unless you want crunchy cookies.  

After baking for 10 minutes your cookies won't be brown, but take out to cool. 

You will get about 18 soft, yummy peanut butter cookies.  Get the milk!

I hate it when that happens....(sarcasm)

Gluten Free Sweet Potato Cookies with Cream Cheese Icing

These cookies turn out to be more like little cakes because of their moist and flavorful  taste.   I love making them in the fall because of their flavor and how they make my kitchen smell.  (If preferred you can substitute pumpkin in place of the sweet potato in the same measurement)  I have done both and there is not a lot of difference in the consistency.  However, you can argue the difference nutritionally:  but both have good and bad aspects as shown in the chart below taken from prevention.com: 

Truth be told...the sweet potato is just easier to work with and I need all the help I can get!

Here is what you will need:

1 cup of butter softened

2 cups of sugar

2 eggs

2 teaspoons of vanilla

3 cups of boiled and mashed sweet potatoes

2 teaspoons each of baking powder and baking soda

1 teaspoon of salt

1 1/2 teaspoons each of cinnamon and nutmeg and pumpkin spice

4 cups of all purpose gluten free flour 

You are welcome to make your own cream cheese frosting whipping 3 ounces butter, 3 ounces cream cheese (both softened), combined with 2 cups powdered sugar and 1 teaspoon of vanilla.  OR you can buy Betty Crocker pre made.  (The cookies don't care)

                                                                     

                                                      Preheat your oven to 350 degrees

                                             Combine all your dry ingredients and mix well. 

 

                                 Use whatever gluten-free, all purpose flour you like.  I prefer Sans.

Beat your remaining ingredients with a mixer, on low until well combined. 

Start with your eggs, one at a time, then butter and vanilla.

Place about 1 Tablespoon of dough, rolled and pressed downward.  

                     You can place them relatively close together as they do not spread much.

Bake for 7 minutes,  pat down with two or three fingers and bake 7 more minutes.

               Because these cookies have a cake like texture, they will stay "balled" so pressing in the middle of the bake is important for icing them later.

Remove from oven, let cool and ice.  This recipe will make about 80 cookies! 

 

 

 

                          At least one day a year, my neighbors LOVE THIS CHICK!



Gluten Free Taco Seasoning

Well HELLO MY TEN FOLLOWERS!  It has been a while and for that I am very sorry.  (yes, that was sarcasm)  It has been a wonderful summer and a busy August/September.  The oldest moved home from Nashville months ago with all of his stuff, and got his own place only two weeks ago.  The middle, moved into her own place in September while we stored all of her things until then.  She is at TCU, but many of here things are still here.  The youngest left in July lock, stock and barrel for college; so I have an empty nest, sort of.   I feel like I should install one of those rotating doors, because I know one of them, at some point, will come back.  

WITH ALL OF THEIR STUFF. 

In all of the chaos, I found myself going out to eat a lot.   I was "glutened" day after day and have found myself feeling worse and worse.  I must get back on track.  I restocked all of my flours today, mixed up all combinations for recipes and bought spices for my taco seasoning. Now, there is a NEW McCormick® Gluten-Free Taco Seasoning Mix but I prefer making this blend on my own.  (You probably have all the spices you need at hand).  This recipe will make about 24 ounces and fill 1and 1/2 - 16 oz mason jars.  

It is such a beautiful color! 

14 Tablespoons of Chili Powder
4 teaspoons of garlic powder 
4 teaspoons of onion powder 
3- 4 teaspoons of red pepper flakes or more if you like it spicy 
4 teaspoons of oregano 
4 Tablespoons of papricka 
9 Tablespoons of cumin
4 Tablespoons of salt 
4 Tablespoons of ground black pepper 

Mix together and store in a baggie or mason jar with lid closed tightly. After I cook my meat and drain, I sprinkle about 4 Tablespoons of my mix on top along with 1/4 cup of water.  

If you like more spice, add more!  

"See you guys soon!"  

Gluten Free Spinach Tomato Penne w/chicken

Since I discovered I have Celiac Disease, my favorite gluten free dishes to cook have been pasta dishes.  With so many gluten free pastas on the market your choices are endless!  And although you may think Italian dishes are complicated, they are not.  Basically, most pasta recipes have one of two sauces:  fresh tomato and basil sauce or a cream sauce.  In this dish you will make your tomato sauce into a creamy tomato by using cream cheese.  But other cream sauces are basically a 1/2 and 1/2 cream slowly cooked with parmesan added for thickening. Any Italian dish you choose to make can be adapted to your own taste with fresh mushrooms, basil, red peppers, onions ect.  Let's get this new dish on the table...

Ingredients:
1 bag of gluten free penne
2 chicken breasts grilled
2 Tablespoons of olive oil
1 onion chopped
2-3 cloves of garlic minced depending on your taste
1 teaspoon each of basil & oregano
1/2 to 1 teaspoon of red pepper flakes depending on your taste
1/3 cup of parmesan
1  14oz  can of diced tomatoes
1/2 can of tomato paste
3 oz of cream cheese
2 cups of freshly chopped spinach
salt and pepper to taste
fresh mozzarella to top

Put the chicken on the grill and water on to boil while making the sauce

Place oil over a medium heat and add onion, garlic, basil, oregano, salt and pepper

Once the onion is transparent add the tomatoes and the paste and simmer. 
Do not simmer to the point of decreasing your liquid.

After this step of the sauce you should put your pasta on to boil because it is only about 10-12 min. to completion.
I can honestly say, ANY brand of gluten free pasta is just fine.  How wrong can you go?

Add cream cheese and melt.  Then add parmesan and spinach to the sauce.
About this time your chicken should be finished on the grill.  I go ahead and slice it and turn the grill off
to allow all sides to char. Grate your mozzarella put your dish together to serve!  

 

 

We do a family style plate.  I drain the pasta, place it on a large plate, top it with the sauce, then the chicken and finally the fresh mozzarella and some cracked pepper.  SERVE!!!!!

IN YOUR FACE GLUTEN!



Gluten Free Taco Stuffed Peppers

This recipe is great for more than one reason, you will have left over stuffing!  We always have loaded nachos the next day using the leftover stuffing and it is just as yummy as the first time.  As always, my recipes are simple... so lets get started. 

Ingredients:
1 pound of lean hamburger
1 packet of taco seasoning
1 cup of corn, fresh or frozen or easier than a can
1 cup of cooked rice
1-2 green onions chopped using tops as well
1 cup cheddar cheese shredded
3-4 green bell peppers (if you can find nice ones to stand up on their own go for it)
1/3 cup of water
Hot sauce to top
Sour cream, avocado and any other topping you prefer

Let's get started, the family is waiting!

Brown and drain your hamburger meat.  Then cook with the taco seasoning according to the package directions

Add the cooked rice and the corn



Add your cheese, and chopped green onions

If you want your peppers to stand just cut the tops off, clean and fill.  But honestly, on the first bite they are going to lay down like your puffy hair on a humid summer's day.  That is why I just cut them in half and lay them down.

Fill with the taco meat. Press down and use a few extra spoonfuls to place around. Top with hot sauce to taste.  Fill the bottom of the baking dish with water and cover.  The water will help to steam the peppers making them tender.  Bake at 350 degrees for 20 minutes or until the cheese is bubbly.

Like I said, you will have left over filling unless you use about 5-6 peppers. 
This stuff is great the next day for nachos!

NOTE:  You can use ground turkey or 2 boiled and shredded chicken breasts instead of the hamburger meat.
 

Gluten Free Nutella No Bake Cookies

These are pretty great cookies.  Not only do they have Nutella, which is the spread of happiness, but they also have peanut butter!  (plus sugar and butter-so you can eat all you want)  I am not certain if it is the peanut butter or not, but these cookies are almost ready to eat as soon as you drop them on the wax paper.  Let's get going on this!

Here is what you will need:

2 cups sugar

1/4 cup cocoa

1/2 cup milk

1/2 cup butter

1 tsp vanilla

pinch of salt

1/4 cup peanut butter

1/4 cup Nutella

3 cup quick oats

Sea salt for topping if you like the sweet/salty taste ( I do this on about 1/2 of the cookies)

 

Over a medium heat melt butter, add milk, then sugar and cocoa. Bring to a boil and boil for one minute. Remove from heat. Stir in vanilla and salt.  Pour hot mixture over peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. When the cookies are hardened eat and repeat! 

Melting the butter on a medium heat...adding milk

Adding sugar and coco and bringing to a boil...

Added vanilla and poured hot mixture over the Nutella and peanut butter, then added oats
to make this:

Dropped by the spoonful on to wax paper to cool. 
If you want you can
add sea salt for a twist on the flavor.

These are heavenly...

 

One Pot Gluten Free Chicken Pasta

There are many 'one pot' recipes on the internet like this.  But when I am making gluten free I prefer a little extra flavor.  Not that gluten free means "not flavorful"; but when you are making recipes for those who are gluten free due to disease, and not choice, you want to put your best foot forward.  (Or spoon)

Here is what you need:

1 package of Cadia Brown Rice Spaghetti  (use about 12 oz)
1 pkg of pre-cut chicken fajita meat- cut into smaller bites or 1 boiled chicken breast
24 cherry tomatoes cut in two pieces
2 cloves of garlic chopped
2 green onions chopped (top and bottom)
Red pepper and salt to taste
1 cup chicken broth
2 1/2 cups water
2 T olive oil
3 oz cream cheese

 



Put it everything in a low pan EXCEPT THE CREAM CHEESE.  I know, my picture has it in there. (my bad)  Now, bring to a boil on a high heat. Once it begins to boil you need to continually stir the pasta from the bottom of the pan for about 9-10 minutes or until most of the water is absorbed and pasta is tender.  I do turn the heat down to a high simmer and not keep a rolling boil going because it sticks.  Then, while it is hot stir in the cream cheese until melted.

 

Serve immediately maybe with a nice fresh spinach and vinaigrette. And I always have some gluten free bread handy so I cut it and pop it in the oven with butter and garlic powder.   
Quick & easy, like child labor.

(Maybe not)

  

I have to learn NOT to SAY, "supper is ready" before I get one last picture....GEEZ

Gluten Free Grilled Chicken Cordon Bleu & Asparagus

This is a truly easy and healthy recipe. So, after you are finished eating you can go get ice cream! I am including the asparagus recipe because it's easier to make them together, you'll see. The ingredients are simple:

3-4 chicken breast butterflied
2 pieces of ham per breasts
2 pieces of Swiss per breasts

1 bunch of asparagus
1 egg
1 cup milk
2 cups gluten free bread crumbs
Salt, pepper and parmesan to taste
Toothpicks

 

Start your grill and preheat your oven to  325 degrees.  Butterfly your chicken breasts and lay the insides down on your grill.  When they are cooked, turn them over and stuff them with ham and Swiss. Take your toothpicks and do your best at 'holding them together'. 

So, now you have the inside of the chicken, where the ham and Swiss are, cooked. It is held together with the toothpicks and this is where I turn the grill off and close the lid.  I leave the chicken on the grill while I prepare the asparagus....

Whisk your egg & milk together.  Since this veggie is long, I put the mixture on a plate and not in a bowl.  Roll in the milk, and then dredge in Gluten Free bread crumbs that you salt and pepper to taste.  Place on a greased cookie sheet.  KEEP your milk mixture and crumbs which are left over.  Get your chicken off of the grill. Carefully take the top of the chicken breast and dip it in the milk mixture, then the remainder of the bread crumbs.  Place on greased cooking sheet  for baking. You will bake it, with the chicken, at the same temperature and time. 

 Sprinkle parmesan on everything to taste and place both the asparagus and the chicken breasts in the oven, for about 30 minutes or until the chicken is golden brown and the cheese melted.

This is the end result and it's quite filling.  The chicken will have a nice grilled taste to it, but you have to finish it in the oven when adding the bread crumbs.  If you do not choose to bread it, you can complete the chicken on the grill using sprayed foil to catch the melting cheese.

 

NOTE:  I make my own gluten free bread & use a few pieces of it in a mini food processor to make crumbs.  They keep just fine in the freezer & you can use them directly from the freezer when needed.  Purchased G-FREE crumbs are expensive & a waste if you make your own bread.



I hope you enjoy this meal then go and have some fun!  Life is short

 

Gluten Free Banana, Peanut Butter, Chocolate Muffins

At first I thought, " there is no way in the world this will work without oats or something to hold it all together"....but hot diggity it does!  Not only does it work, but these are super yummy and very easy. (you know me, I don't do complicated because life itself takes care of that!)

 

Preheat your oven to 400 degrees

All you need is:  

• 2 bananas- not green, not too brown
•  2 eggs
• 3 oz of honey (6 Tablespoons)
• 1 cup of creamy peanut butter
• 2 Tablespoons of vanilla
• 2/4 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1/8 teaspoon of salt
• Chocolate chips to taste (used about 1 cup)

Ok, so that is the yum part and here comes the easy...throw it all in a blender, except the chocolate chips, until it is smooth.  Fold the chocolate chips right into the blender.  Spray your muffin pan, and pour batter straight into the your tin filling 3/4 full. This recipe made 18 muffins.  Bake about 8-10 minutes.  Do not be afraid to get them REALLY brown so they are not gooey.  Let them cool a little before removing and serve....best over ice cream.  (and low fat too-sarcasm)

 Smooth smooth smooth!

 I added some chocolate chips to the top because I love chocolate!

 

I cannot wait for my baby to get home with her gluten free tummy and bake these for her!

This little beauty, not the horse, is studying abroad in Ireland for the semester. 

Her momma misses her every day and cannot wait for her to come back to Texas!