Last week was crazy. I only worked twice during the week. We had below freezing temps. Extremely below freezing temps. The wind chill on a couple of the days registered -20 or so below.
I’ve been sick most of this Christmas season so I have not made ANY Christmas cookies. Okay, I’ll take it back. We made peanut butter blossoms and then we ate them.
I decided to update my peanut butter blossom recipes using gluten free flour.
I noticed that the dough does not stand up as well as the gluten dough so you will need to place it in the refrigerator for about 15 minutes before forming it into balls.
Even with that little inconvenience, the cookies are absolutely delicious.
Gluten Free Peanut Butter Blossoms
- 48 Hershey’s Kisses
- 1/2 cup shortening
- 3/4 cup Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups gluten free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
- Heat oven to 375°F. Remove wrappers from chocolates.
- Beat shortening and peanut butter in large bowl until well blended.
- Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
- Add egg, milk and vanilla; beat well.
- Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Place the dough in the fridge for about 15 minutes
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned.
- Immediately press a chocolate into center of each cookie; cookie will crack around edges.
- Remove from cookie sheet to wire rack.
- Cool completely.
Here is today’s 10 recipes on my blog that are gluten free.
This recipe is from my early marriage. It’s quick and easy to whip up and requires ingredients from your pantry.
It’s a very forgiving recipe so you can use whatever ingredients in your pantry.
Yes, you read that right. Honeynut squash is a butternut squash’s little brother/ sister. It’s delicious and depending on how you top it, it can be also eaten if you are following the Paleo or Whole 30 diet.
So where did I find this beauty? When I was at Trader Joe’s, they had the honeynut squash for 99 cents so Mom and I decided to each buy some because we were intrigued.
We are still dredging through my archives to find recipes that are gluten free. These lists help me when I’m menu planning plus remind me of what recipes I have on my blog. When you have 900 plus blog posts on your blog, it’s a lot to remember what you have on the blog.
Maybe I should go back and label those blog posts as gluten free.
- Skinner Shamrock Shake – There is a secret ingredient in this recipe that makes it skinnier. What is it? I’m not telling. You just need to check out the recipe to find out.
- Homemade “Shamrock” Shake – When March comes around, this is the most requested treat.
- St. Patty’s Smoothie – Obviously these first 3 recipes are from March time. This is not only Gluten Free, it also dairy free.
- Ham and Black Bean Soup – It’s beginning to look like soup season so this would be a great recipe to warm up to on a cold winter day. It’s also dairy free.
- Key Lime Smoothie – This recipe can be easily adapted to be gluten free if you leave off the graham crackers or use gluten free graham crackers instead. It’s also dairy free and nut free.
- Root Beer Barbecue Sauce – This tangy barbecue sauce is both gluten free and dairy free.
- Apple Jack Smoothie – This recipe is not only gluten free, it is also dairy free and Paleo.
- Sausage and Sauerkraut – This is a slow cooker recipe. Not only is it gluten free, it is also dairy free.
- BBQ Chicken Sandwiches – Use a gluten free bun or bread for the sandwiches. This recipe is gluten free and dairy free.
- Beenie Weenies – Here is another slow cooker recipe. This is a gluten free and dairy free recipe.
I hadn’t eaten Mac and cheese in almost 9 months. I used to love it. Then I went gluten free. It took me awhile to be able to find a gluten free pasta that I liked.
Finally I found the Aldi’s G Free elbow macaroni. It’s made of quinoa, brown rice, white rice, and corn flour. I decided to try it out. The pasta was great!
I used my basic mac and cheese recipe. It involves making a roux of flour and butter to thicken the sauce.
The Wee one told me that it was too cheesy! LOL!
This quick and easy macaroni and cheese is going on my Thanksgiving table. Yum!
– ½ package of gluten free elbow macaroni – 2 Tbsp. butter – 2 Tbsp. gluten free flour blend – 2 c. milk – 1 c. shredded mild cheddar cheese – 1 Tbsp. mustard – salt to taste
Gluten Free Mac and Cheese
– ½ package of gluten free elbow macaroni
– 2 Tbsp. butter
– 2 Tbsp. gluten free flour blend
– 2 c. milk
– 1 c. shredded mild cheddar cheese
– 1 Tbsp. mustard
– salt to taste
Here are a few other macaroni and cheese recipes I’ve posted on this blog: Cauliflower “Mac” and Cheese (Gluten Free), Pressure Cooker Mac and Cheese, Creamy Mac and Cheese (Countdown to Thanksgiving), Healthier Mac and Cheese, and Make Over Macaroni and Cheese.
Welcome to today’s installment of 10 more gluten free recipes from my blog.
- Sausage, Cream Cheese, and Rotel Dip (GF)
- Green Beans, Potatoes, and Ham (GF, DF)
- Bacon Cheddar Ranch Smashed Potatoes (GF) – Make sure the ranch is Gluten Free.
- Chunky Vegetable Sausage Pasta Sauce (GF, DF, W30, Paleo) – Use Gluten Free Pasta, Zoodles, or Spaghetti Squash instead of whole wheat pasta.
- Iced Coffee (GF,)
- Pumpkin Puree (GF, DF, Paleo, W30)
- Pumpkin Spice Latte (Recipe #1)
- Homemade Ranch (GF)
- Italian Chicken (GF, DF) – Use gluten free soy sauce or coconut aminos instead of soy sauce.
- Pumpkin Granola (GF, DF) – Use gluten free oats
One of our favorite side dishes is plain rice with butter and salt.
Hubby and the Wee One especially love it.
I actually love brown rice more than white rice. However Hubby and the Wee One love white rice. So we make more white rice than brown rice.
The ratio of dry rice to water/ liquid is 1 to 2. So easy to remember.
You can certainly make this dairy free but using a dairy free butter or omitting the butter.
-2 c. white rice, rinsed -3 c. water -1 Tbsp. butter -salt and pepper to taste
Rice in an electric pressure cooker
-2 c. white rice, rinsed
-3 c. water
-1 Tbsp. butter
-salt and pepper to taste
I didn’t feel good on Wednesday night so I did not get this post up for the week. Headache and tiredness. Yuck! It was an early night for me.
This week’s prompt is what do I like about fall.
- The flavors of fall – cinnamon, nutmeg, and cloves
- Pumpkin Spice Latte, Maple Pecan Lattes, and Blackberry Pie Lattes.
I get the Blackberry Pie Lattes from a local coffee shop called Winans.
- The crisp air – I can wear my Mickey Mouse hoodie.
- My Autumn Glory Maple Tree
- Halloween – My town is known for decorating for Halloween. They usually have a parade celebrating Halloween. We’ve never done it though.
The boys are getting too old for trick or treating. Insert sad face.
- The decorations
- Our dog can go on more car rides because it’s not too hot.
The last Thanksgiving with Tanya (2015)
- The trees changing colors
The two things I don’t like about fall are :
- Foggy mornings
- Extreme Storms – Rain or wind or a combo of both
We went to Meijers the other day. As I walking back to the front of the store, I noticed the pumpkin spiced Cheerios so I decided to get me a box.
Once I got home, I decided to use the Cheerios to make a trail mix.
Now there is some debate whether Cheerios are truly gluten free. Some people have reactions when they eat them. If you are one of those people, please don’t use them.
I had some pumpkin spiced pumpkin seeds waiting for me to do something with so I used them in this trail mix.
You can use any kind of nut. I had pecans available so I used them. I think walnuts would be delicious in this trail mix.
I also used some freeze dried apples that I got at Trader Joes. However, I think dried cranberries would be delicious also.
Store your trail mix in an airtight container.
– 2 c. pumpkin spice Cheerios – ¾ c. chopped nuts – ½ c. freeze dried apples or dried cranberries – ¾ c. pumpkin seeds
Fall Trail Mix
– 2 c. pumpkin spice Cheerios
– ¾ c. chopped nuts
– ½ c. freeze dried apples or dried cranberries
– ¾ c. pumpkin seeds
When I went grocery shopping last Sunday, I got some boneless pork ribs. I almost bought a bottle of lemon garlic marinade for the ribs but decided not to get it.
I decided to make my own lemon garlic marinade for the ribs instead of buying that bottle.
When I served dinner last night, Hubby was delighted with the ribs. Since there were a couple left over, he claimed them as his own for our left over night. So I think this marinade is a winner.
This marinade would be good on pork chops, boneless pork ribs, pork roast, or even chicken breast.
Bonus: It’s Whole30 friendly.
Oh, and I finally figured out how to make my recipes printer friendly. That’s been a big problem during the 7 years I’ve had this blog.
Lemon Garlic Marinade
-1 lemon, zest and juiced
-1 clove of garlic, minced or 1 Tbsp. minced garlic
-2 Tbsp. extra virgin olive oil
-1 tsp. Salt
-1 tsp. Pepper
-2 tsp. oregano
- In a gallon sized ziploc bag, add the ingredients. Close the bag. Knead the bag until the ingredients are combined.
- Add either boneless ribs, pork chops, or chicken breast.
- Allow meat to marinade for 4 to 12 hours or freeze for up to 3 months.
- Preheat the oven to 425 degrees. Place meat in a baking dish.
- Cook the pork or chicken for 20 to 30 minutes.
- Once cooked, remove from the oven and allow to rest for 10 minutes before serving.
- Serve and enjoy!
The pork should be cooked to an internal temperature of 145 degrees and chicken should be cooked to an internal temperature of 165 degrees.
Since I’ve gone gluten free, I am trying to find new ways to enjoy some of my favorite foods. Continue reading “Blender Muffins (Gluten Free)”
Last week I didn’t share a recipe with you. I was still trying to figure out the new gluten free diet I’ve been on the last two weeks. Continue reading “Cauliflower “Mac” and Cheese (Gluten Free)”
I’m going to try to post a new recipe every Tuesday. At least that is my goal. Let’s hope I can reach the target. It all depends on what happens in my life. As you know life happens.
I’ve got this recipe in an email a few years ago. I made them that Christmas. We loved them then so I decided to make them again this year.
I attempted this recipe twice before I was successful. It’s a simple yummy recipe which is one of my favorite types of recipes.
During the Christmas season, I enjoy finding new recipes to try. So when I saw the recipe for Old Fashioned Sugar Cookies, I knew I needed to try them.
Every month, I’m assigned another blog to check out. After checking out their blog, I’m to find a recipe to make, photograph, and then post. This month there are five Mondays. On the fifth Monday, we have a special themed Secret Recipe Club. This month’s theme is fall or even Thanksgiving dinner recipes.
This month I’ve been assigned to Sid’s Sea Palm Cooking. After exploring her blog, I decided on the Three Bean Salad.
As a child, I remember having three bean salad for different potlucks or holiday meals. So I thought this would be a good salad for the Thanksgiving table.
It’s a frugal side dish because I found the cans of kidney beans and green beans at Aldi’s and the wax beans at Meijers. Funny story when I was in Meijers, a college student stopped me so she could ask me what ingredients were needed for green bean casserole.
You could switch up the beans to your liking. This recipe is a very forgiving recipe.
This is also great for Thanksgiving because you can make it the day before so one less thing to get done on Thanksgiving Day.
Sid’s recipe was originally made for 80 people so I adapted the amount of the dressing for a smaller amount.
Three Bean Salad
Stars of the Recipe:
- 1 c. white wine vinegar
- 2 Tbsp. red wine vinegar or apple cider vinegar
- 1/2 c. sugar
- 1 Tbsp. celery seed
- 1 Tbsp. ground mustard
- 1 (15 oz) can of wax beans, drained and rinsed
- 1 (15 oz) can of kidney beans, drained and rinsed
- 1 (15 oz) can of green beans, drained and rinsed
- 1/2 green pepper, diced (optional)
- 1/2 red onion, diced (optional)
- Combine the salad ingredients in a medium sized bowl. Set aside.
- In a medium microwavable bowl, combine the dressing ingredients.
- Microwave the dressing ingredients in the microwave for 2 to 3 minutes.
- Carefully remove from the microwave.
- Stir the dressing.
- Pour over the salad ingredients.
- Stir until combined.
- Allow to marinade for 2 hours to overnight.
Other Recipes from Sid’s Sea Palm Cooking that interested me:
For other recipes, please click on the blue frog.
Welcome to Day 22 of 31 Days of Slow Cooking.
Your pets least likable character trait.
It’s thundering outside. The rain is pouring. Suddenly lightening lit up the sky.
No one’s home but the dog. He needs comfort from the scary storm outside. So what he does he do?
Does he run and hide in the bedrooms of the family members?
No, he decides to run through the doggy door into the backyard where it’s wet, loud, and dark and then bright when lightening lights up the sky.
He goes to his secret hole in the fence that no one can find.to patch up.
Then he runs to grandma’s house.
Either he finds a little hole in the fence and runs into her backyard to her doggy dog. He escapes the bad storm.
Or he stands at the side door whimpering until someone lets him.
Meanwhile, his owners get a call from grandma telling them that their dog is at her house.
This is one of our dog’s least likable trait. We can’t believe that he doesn’t run and hide during thunderstorms. Instead he will run over to my mother-in-law’s house.
When we leave for the day, we have to check the weather before leaving. If the weather calls for rain, the doggy door will be shut so he doesn’t run to grandma’s house.
It’s early in the morning. People are trying to sleep. All of the sudden you start to hear squawking coming from the living room.Or you hear “Nich-o-las,” “”Get off the Computer,” and “Beak Bump.”
You can not sleep because the bird is insistent someone come and pay attention to him.
Then there is the mess all around the stand. He thinks there are imaginary birds sitting on the ground. So he throws food to those imaginary birds.
This is my son’s bird’s least likable trait. He likes people to pay attention to him. If they don’t, he will either start squawking or talking up a storm until someone pays attention to him.
What is your pet(s)’s least likable traits?