Noodles & Co. Restaurant

Many of us gluten-free people travel through the holidays, here is a little article that I found regarding one of my favorite restaurants, Noodles and Co. I literally dream about the Pesto Cavatappti, and like the author of the article, I have never had a problem eating there.

Like she mentions, always order rice noodles!

To get a list of the GF options at Noodles & Co. click here.

Enjoy your noodles and your holidays!

Cake Doughnuts

The secret to making these delicious doughnuts is using a heavy duty mixer and a deep-fat fryer, it keeps the oil temperature just right.

I usually made these for a Halloween party, but they are good anytime.

Cake Doughnuts

3/4 cup garbonzo bean flour

1/4 cup sorghum bean flour

1 cup tapioca flour

1 cup cornstarch

1 1/2 teaspoons xanthan gum

(non gluten-free'ers I bet you can use 2 cups flour and omit the xanthan gum)

2 teaspoons baking powder

1 teaspoon baking soda

Dash of salt

2 eggs

2/3 cup sugar

1 teaspoon vanilla

1/3 cup sour cream

1/3 cup orange juice concentrate, thawed

1/4 cup butter, melted

In a medium bowl, whisk together the flours, cornstarch, xanthan gum, baking powder, baking soda, and salt. Set aside.

In the bowl of your mixer, beat the eggs, sugar, and vanilla until thick and lemon-colored. Combine the sour cream, orange juice concentrate, and melted butter. Add these alternately to the egg mixture with the dry ingredients, beating until just blended after each addition. Chill the dough for 3o minutes.

Roll the dough out on a board dusted with cornstarch, working in enough cornstarch for the dough to be easily handled. Roll to 3/8 inch thickness and cut with a doughnut cutter. ( I just use the top of a glass). Fry in deep hot fat (I use canola oil) until golden brown brown, about 1 minute per side, turning once. Drain on paper towels.

Makes 2 dozen doughnuts.

Italian Chicken

I had to make this chicken for dinner last night.

I had to.

I was craving pasta and something non-low caloric.

This recipe covers both.

It's ultimate comfort food.

It's so good, you can rationalize by using low fat cream cheese.

Hope you enjoy it as much as we did!

Italian Chicken

2 chicken breasts

1 T. butter

1 packet dry Italian salad dressing mix

Spray crockpot with cooking spray. Place chicken in the crockpot and cut dabs of butter over the chicken. Sprinkle the salad dressing mix.

Cook on low for 6-8 hours or until chicken is cooked. (If chicken is browning too quickly, pour a little water into the bottom.)

When chicken is cooked, remove from crockpot and shred. Put aside.

Make the sauce by mixing together and bring to a boil:

1 brick cream cheese

1/2 cup liquid from the crockpot or 1/2 cup milk (I prefer the drippings)

1 recipe GF soup mix (or for you non-GF eaters, 1 can cream of chicken soup)

When thick and boiling, add in frozen green peas to your liking and the chicken. Heat throughly and serve over your favorite type of GF noodles.

Yum!

I'm Back!

First to apologize about not posting anything for the last 2 months.

(Even though I did just try to butter you up by posting the most fantastic pumpkin cheesecake I've ever had. Look at the post right below!)

Now my excuses.

Our family is expanding from 3 to 4 this coming May.

Yes, it's true, I'm having a baby and had a terrible bout of morning sickness. No scratch that, I had a terrible bout of all-day sickness.

I've actually lost weight.

But I thought, even though we are eating scrambled eggs for dinner (again, for the 3rd night in a row) what a great time to catch up on all the great GF recipes I have.

So I would sit down and start to type and what do you know, this strong, hot, nauseous feeling would come over me and I would either have to run to the bathroom, or lie down and watch a Disney movie with my toddler. Hence the lack of new and exciting recipes.

We moved.

Yes we left our home of 3.5 years so my husband can finish his clinical rotations and everyone knows when you move you eat out. A lot. Or you just eat scrambled eggs every night, like us.

But the good news is, we are settled. I am feeling better. And food is cheap here in Arizona so get ready for some delicious recipes coming your way!

I'm back, baby!

White Chocolate Pumpkin Cheesecake

Let's be honest here...

Pumpkin pie- delish

White Chocolate- so good

Cheesecake- is there anything better?

So let's combine them all and get one delectable holiday White Chocolate Pumpkin Cheesecake!

I made mine for Thanksgiving dinner. It was amazing. I didn't hear one moan or groan about being GF, it was gone too fast. In fact there wasn't even time to take a picture. And the next day after an early morning and all day Black Friday shopping, I come home to find the lazys who didn't wake up at the crack-of-dawn for the amazing deals finished up what was left. Next year, I'm hiding a piece.

White Chocolate Pumpkin Cheesecake

1 box Pamela's butter shortbread cookies, made into crumbs (I just run them through my food processor)

1/4 cup butter, melted

3 8-oz packages cream cheese, softened (that is the secret to good cheesecake making. The cream cheese must be at room temperature.)

1 cup sugar

3 eggs, lightly beaten

1 t. vanilla extract

5 squares (1 oz each) white baking chocolate, melted

3/4 cup canned pumpkin

1 t. ground cinnamon

1/4 t. ground nutmeg

In a small bowl, combine the cookie crumbs and butter. Press into the bottom of a greased 9 in springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. (This is a very vital step, the cream cheese must have NO lumps.) Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. (Also, if you can't find baking white chocolate, I just used 5oz of white chocolate chips.)

Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.

Bake at 350 for 55-60 mins or until the center is just set.

Carefully run a knife around the edge of the springform pan to loosen; cool 1 hour longer. Refrigerate overnight.

Just before serving, remove sides of the pan. Refrigerate any leftovers- if you have any!

Stuffed Meatloaf

Here's a new "twist" on meatloaf. Instead of mixing the meat and fillings all together, you stuff the meatloaf jellyroll style and it is so good. And different. Just as easy to make as your old meatloaf recipe, this is more fun!

We loved it with corn-on-the-cob!

Stuffed Meatleaf

2 cups sliced fresh mushrooms

1 medium onion, thinly sliced

1 T. butter

1 egg, beaten

1/3 c. milk

1/2 cup GF oats

1/2 t. salt

1/2 t. pepper

1 1/2 lbs. ground beef

1/2 cup shredded cheddar cheese

Sauce:

1/2 cup ketchup

2 T. brown sugar

2 t. prepared mustard

In a large skillet, saute mushrooms and onion in butter until tender; set aside.

In a large bowl, combine the egg, milk oats, salt and pepper. Crumble beef over mixture and mix well.

Mix together sauce ingredients, set aside.

On a large piece of heavy foil, pat beef mixture into a 12x8 inch rectangle; spoon mushroom mixture to within 1 in. of edges. Sprinkle cheese over mushroom mixture and spoon 1/2 the sauce on the top.

Roll up jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Discard the foil.

Place meatloaf in a 9x13 pan, coated with cooking spray. Pour the remaining sauce over the top. Bake at 350 for 45-50 minutes or until meat is no longer pink and meat thermometer reads 160. Let stand for 10 min. before slicing.

Balsamic Chicken Breasts

These were really good.

And really easy.

And it makes your house smell delicious.

Balsamic vinegar and garlic, one of my favorite combos. Paul and Eva liked it too!

It was supposed to be for a whole chicken and roasted, but all I had was chicken breasts, I had to modify a little. If you want to do a roasted chicken, double the recipe, rub the dry spices under the skin of the whole chicken, place onions under the chicken and pour the chicken broth and vinegar over the chicken. Roast at 350 for 2 1/2 hours, or until done basting with pan juices.

It tasted great just with the chicken breasts, though!

Balsamic Chicken Breasts

3-4 chicken breasts

2 T. minced fresh rosemary, or 2 t. dried rosemary, crushed

2 garlic cloves, minced

1/2 t. salt

1/2 t. pepper

1/4 med. red onion, chopped

1/4 cup chicken broth

1/4 cup balsamic vinegar

Place chicken breasts in an 8x8 pan, coated with cooking spray.

In a small bowl, combine the remaining ingredients. Pour over chicken.

Bake uncovered at 350 for 30-35 minutes or until chicken is done.

Grilled Vegetable Sandwiches

These sandwiches are so good! I used Udi bread and I was very happy with the outcome.

This recipe is easy and makes enough for about 4 sandwiches. They come together really fast and is a nice way to not have to stand over a stove all day. I think the basil-lemon mayo gives the veggies a great flavor and the leftovers will taste great with any sandwich.

I served with Squash Soup, my favorite soup of all time.

Enjoy!

Grilled Vegetable Sandwiches

1 red pepper

1/2 med. red onion

1 zucchini

1 T. olive oil

1/4 t. salt

1/4 t. pepper

3 T. mayonnaise

1/2 T. minced fresh basil

1/2 T. lemon juice

1 garlic clove, minced

Sliced Cheddar cheese

Toasted bread

Cut the red pepper into strips; cut onions and zucchini into 1/2 inch slices. Brush vegetables with olive oil; sprinkle with salt and pepper. Grill vegetables covered over medium heat or 4-5 mins on each side or until crisp-tender. Cool.

Combine the mayo, basil, lemon juice, and garlic; spread over toasted bread. Layer with cheese and grilled vegetables.

Strawberries & Cream Pie

I've been a little obsessed with making pie.

I love pie.

I love the crust and the fruity middle, the flavors that melt in your mouth.

Anyways.

Here's another pie recipe.

Paul said he liked this one better than the Blueberry Dream made a few weeks ago. I think I might have to agree.

This is so easy, a no-bake pie and is so good. If you don't want to make a graham cracker crust you can also use the Chex cereal crust, Pamela's shortbread cookies in place of the grahams, or there's a chocolate shell on the bottom that I think could take the place of a crust.

Yum.

Strawberries & Cream Pie

1 cup (6oz) semisweet chocolate chips, divided

3 t. shortening, divided

1 graham cracker crust

1 8oz package cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 t. vanilla

1 8oz carton Cool Whip

2 cups fresh strawberries, halved

1/2 cup seedless strawberry jam

In the microwave, melt 3/4 cup chocolate chips and 2 t. shortening; stir until smooth. Brush over crust. Refrigerate until firm.

In a small bowl, beat the cream cheese, sugar, sour cream, and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Refrigerate for 1 hour.

Arrange strawberries over pie. In the microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

Graham Cracker Pie Crust

I found this recipe on Cooks.com and just substituted in GF graham crackers made by Kinnicnick. It turned out pretty good, for me it was a little salty, but everyone else really liked it.

Graham Cracker Pie Crust

1 1/4 cup graham crackers, crushed

2 T. sugar

1/2 t. salt

6 T. butter, melted

Mix together and press into a 9in pie pan. Chill 1 hour before filling or bake at 375 for 7 mins. for a more crunchy crust.

Cool before filling.

Eight Years...

I've wanted to do a post about this for a while now.

I can't believe it's been this long, but eight years ago I was diagnosed with Celiac Disease.

It's an auto-immune disease where the body can't tolerate the gluten protein found in wheat, barley and rye. The body produces antibodies that fight the gluten thinking it's a "virus" or a foreign body. The symptoms are intestinal problems, vitamin deficiencies, and all the problems caused by malabsorption of nutrients. (ex. osteoporosis due to lack of calcium). The only "cure" is to live a gluten-free diet. I'm sure you have seen the labels on products at the store. It becomes a lifestyle, not just a diet that will end in a few months.

I guess I just wanted to get my story out there, a lot of people have Celiac Disease, about 3 million Americans, and you could be one of them. I started this blog so that we can all live gluten-free and not starve!

For years I remember having an upset stomach and intestinal issues. It didn't seem to matter what I ate, or when I ate it, I always seemed to be running to the bathroom, getting head and body aches, fatigue, and just an overall sick feeling. Of course, you have to just keep living a normal life, everyone probably got tired of me complaining everyday that I just "didn't feel good". It didn't make any sense why eating normal and healthy foods, like whole wheat bread, cereals, and pastas made me feel so awful. I thought I was taking good care of myself.

My senior year of high school, we decided to look more into what really was going on, and after a series of test, we still weren't getting any answers. My mom remembered a man who went to our church who was living a strict diet. She talked to him and after listening to the symptoms, she decided to put me on a 3 day gluten-free trial. She was inspired, really. After day 2 when I started feeling better, we knew it was time to get a blood test.

To be tested for Celiac Disease, the first step is to get a blood test to see if your body has the antibodies that fight the gluten. (There are way more scientific terms) Then, they usually have you get an intestinal biopsy. My antibody numbers were off the chart so there was our answer!

Honestly, since I have made the switch to the gluten-free lifestyle it hasn't be too bad. It was really hard at first when I could remember what everything tasted like. It was hard to watch people eat pizza, donuts, and enjoy cupcakes at birthdays. I remember being with friends and explaining, 'no I'm not picky, I'm just can't eat that', 'yes, even a little bit will hurt', and so on. Now that it's been awhile, I can't remember what the gluten-full version tasted like and there are so many good substitutions out there, I no longer feel deprived. When I am at home, in my own kitchen, it's easy. I know what to make and how to make it. The hardest part still is social eating, since I don't always know exactly what's in the food being served.

Not only am I feeling better, I've learned a lot these last eight years. I have learned how to cook and how to substitute ingredients. It's made me plan ahead and be organized about meals, food and grocery shopping. It's made me read food labels and helps make healthy food choices. (Sometimes the things we put into our bodies is scary...) I've learned that eating, even though restricted, can be enjoyable and fun and with just a few tweaks here and there, it's not as hard as I once thought to be gluten free, and not starving.

I just want to end by saying thank you to my parents who helped me figure out what the issue was, and still helping and supporting me through this lifestyle. And thanks to my friends who always make sure at various events there is something that I can have as well, it truly means a lot to me. Thanks for all that have helped me!

Olive Garden's Zuppa Toscana Soup

I was told this is the Olive Garden Zuppa Toscana soup recipe.

Authentic or not, wow, it was good!

Be sure to use mild sausage and if you don't want it too spicy, half the amount of crushed red pepper. This soup has some zing to it!

Also I halved the recipe, it makes a lot.

Excellent with bread sticks!

(I just make a pizza crust, bake it with a little drizzle of olive oil and Parmesan cheese and cut into thin strips.)

Buon appetito!

Olive Garden® Zuppa Toscana

Makes: 6-8 servings
INGREDIENTS

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Blueberry Dream Pie

Blueberry Dream Pie tastes as good as a dream.

But it's real.

It's delicious.

It's fruity.

And it's very cute:

I'm sorry to be posting this recipe at the end of blueberry season, hopefully you can still find some fresh ones, but if not, I'm sure frozen ones will taste just as good.

I thought there would be more of a creamy layer, but the cream cheese mixes into the blueberries making a delicious filling.

I used a cookie cutter to make the cute flower designs. The recipe suggests using stars for 4th of July, hearts on Valentine's Day, and leaves for the fall...the options are endless.

Blueberry Dream Pie

GF Pie Crust Recipe

Cheese Filling:

4 oz. cream cheese

1/2 cup powdered sugar

1 T. lemon juice

1 egg yolk

Blueberry Filling:

1/2 cup plus 1 T. sugar, divided

2 T. GF mix

1 T. cornstarch

1/4 cup cold water

6 cups fresh or frozen blueberries, divided

2 T. lemon juice

1 T. minced fresh mint or 1 t. dried mint

1 egg white, beaten

Line a 9-in. pie plate with bottom crust. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375.

In a small bowl, beat the cream cheese, powdered sugar, and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.

In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.

Cut decorative cutouts in remaining pastry; arrange over the filling, leaving the center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.

Bake at 375 for 35-40 min. or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 min. to prevent overbrowning, if necessary. Cool on a wire rack. Refrigerate leftovers.

Bacon Feta Cheese Stuffed Burgers

Want to make your husband/boyfriend/brother/father/etc. smile like this:

Then make him a Stuffed Burger:

(they taste better than they look)

I like to use the Kinnicnick brand of hamburger buns. Unfortunatly I was out, but they are good wrapped in lettuce. The mushrooms add really good flavor.

Bacon Feta Cheese Stuffed Burgers

1 lb ground beef

3 oz. cream cheese, softened

1/3 cup crumbled feta cheese

1/3 cup bacon bits

1/2 t. salt

1/2 t. garlic powder

1/4 t. pepper

1 lb sliced fresh mushrooms

1 T. olive oil

1 T. water

1 T. Dijon mustard

4 buns

Mayo

Lettuce

Tomato

Shape beef into eight thin patties. {This is the key- nice and thin, otherwise the burgers are too meaty, and we'll have none of that...it's the cheese you want more of!)

Combine the cream cheese, feta cheese, and bacon bits; spoon onto the center of four patties. Top with remaining patties and press edges firmly to seal. Combine salt, garlic powder and pepper; sprinkle over patties.

Grill burgers, covered, over medium heat or broil for 5-7 mins on each side or until meat thermometer reads 160 and juices run clear.

Meanwhile, in a large skillet, saute mushrooms in oil until tender, Stir in water and mustard.

Serve burgers on buns with mayo, lettuce, tomato and mushrooms.

Fish Tacos

I went out on a limb on these...

but they turned out so good!

I think it would turn a non-fish eater into a fish-person!

Fish Tacos

1 medium mango, peeled and cubed

1/2 cup cubed avocado

1/4 cup chopped red onion

2 T. chopped, seeded jalapeno pepper

1 T. minced fresh cilantro

3 t. olive oil, divided

1 t. lemon juice

1 t. honey

2-4 tilapia fillets (I would do 1 per person)

1/2 t. salt

1/4 t. pepper

Lettuce

Tortillas

Hot sauce (I love the Cholula brand)

In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 t. oil, lemon juice, and honey; set aside. Brush fish with remaining oil; sprinkle with salt and pepper.

Grill tilapia, covered over medium high heat for 4-5 min. on each side or until fish flakes easily with a fork.

Serve fish with salsa, lettuce, tortillas, and hot sauce.

Spiced Cran-Apple Roast

We had a really good roast tonight for dinner.

It had a fall flavor.

Paul gave it the "thumbs-up" sign.

It's a good change up from the usual Sunday roast, and so easy. You just dump everything in your crockpot and when you get home from church, dig in!

Spiced Cran-Apple Roast

1 roast, 2-3 lbs

1/2 cup apple butter (it's but the jam or the peanut butter, depending on which store)

1/4 cup apple juice

2 T. cider vinegar

1 t. ground pepper

1/2 t. salt

1 medium Granny Smith apple, peeled and cubed

1 celery rib, chopped

1 small red onion, chopped

1/3 cup dried cranberries

2 garlic cloves, minced

1 T. cornstarch

3 T. cold water

Coat crockpot with cooking spray. Place roast in crock pot.

In a large bowl, combine the apple butter, juice, vinegar, pepper and salt. Stir in the apple, celery, onion, cranberries, and garlic. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat to a serving platter; keep warm. Transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Served with meat.

Blueberry Cheesecake

This cheesecake is so good.

It's rich and dense and very fruity.

Yum.

For the crust I like to use Pamela's butter shortbread cookies. I run the cookies and the pecans through the food processor for easier crumbling and chopping.

Blueberry Cheesecake

Crust:

1 box Pamela's butter shortbread cookies, crushed

1 cup finely chopped pecans

1/3 cup butter, melted

Filling:

2 cups 4% cottage cheese

2 8oz packages cream cheese, softened

1/2 cup butter, softened

1 1/2 cups sugar

2 cups (16oz) sour cream

6 T. cornstarch

6 T. GF mix

4 eggs, lightly beaten

4 1/2 t. lemon juice

1 t. vanilla

Blueberry Glaze:

3 1/2 cups fresh blueberries, divided

1 cup sugar

2 T. cornstarch

In a bowl, combine the cookies, pecans and butter. Press onto the bottom and 2 inches up the sides of a greased springform pan. Place on a baking sheet. Bake at 375 for 8 min. Cool on a wire rack. Reduce heat to 325.

Process cottage cheese in a blender or processor until smooth; pour into a large mixing bowl. Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch and flour; beat well. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla just until combined. Pour over crust.

Return pan to baking sheet. Bake 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For glaze, puree 2 1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled. Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with edible pansies and mint if desired. Refrigerate leftovers.

Tomato 'n' Corn Risotto

This is really good, especially with the fresh corn "off-the cob". It's a lot of work for the side dish that it's suppose to be, so I add in about 3/4 c-1c cooked shredded chicken. A great dish for the main course or a side!

Tomato 'n' Corn Risotto

2 1/2 cups water

2 cups milk

1/2 large onion, finely chopped

2 garlic cloves, minced

2 T. butter

3/4 cup uncooked arborio rice

1 1/3 cups fresh corn, cut off the cob. (About 4 ears)

1 medium roma tomato, seeded and chopped

1/2 cup grated parmesan cheese

1/2 cup fresh basil leaves, thinly sliced

1/2 t. salt

1/4 t. pepper

In a large sauce pan, heat the water, and milk. Keep warm.

In a large skillet, saute onion and garlic in butter until tender. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed.

Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

Add cooked chicken for a main dish or serve as a side.

The Olive Garden

For a baby shower, some friends and I went to the Olive Garden.

And this is what I got:

Amazing, right?!?

A few years ago, the hostess at the Olive Garden had no idea what I was talking about, gluten-free, now they actually have a menu!

A small menu, but it's a menu nonetheless!

This is the Pennine Rigate with Marinara.

It was pretty good.

Now, I'll admit, it wasn't the best-est restaurant meal I've ever had, but it was really fun being there with everyone and ordering pasta!

A few months ago, we went to Olive Garden and I tried the Mixed Grill Kabobs, which I liked better, but it didn't have any pasta, only grilled steak, chicken and veggies, which is still delish, it just depends on your mood. There are other options that I'm excited to try as well.

The salad is also GF as long as you make sure they hold the croutons!

Enjoy your next trip to the Olive Garden!

Chex Cereal Crust

This pie crust is awesome for a fruity pie or a cheesecake! So quick and easy to whip up- get ready for all the rave reviews....

Chex Cereal Crust

2 cups Rice Chex, crushed

3 T. butter, melted

3 T. sugar

Combine ingredients and press into a greased pie pan. Bake at 350 for 6-8 mins.

That's it- easy, peasy!

Tastes really great with Berry Pie!

Sweet and Sour Chicken

This recipe is so easy, and pretty good.

It's from my ol' college cookbook and I pull this out when we don't or haven't had time to run to the grocery store. I serve with fried rice.

Also, if you haven't found a good GF soy sauce, I really like the San-J brand. It's a little more pricy but certified GF and less salty than other brands, which is a good thing!

Sweet and Sour Chicken

Chicken Breasts (however many you want) cut into small cubes

1 egg, beaten

Cornstarch

Coat chicken pieces with egg. Then in cornstarch, but not too heavy. Lightly fry in 2 T. of oil. Just brown on both sides. Put in casserole dish and salt and pepper.

Mix together:

3/4 cup sugar

1/2 cup chicken broth

1 T. soy sauce

1/2 cup vinegar

1/4 c. ketchup

Pour over chicken and bake, uncovered for one hour at 325.

Toffee Poke Cake

I made this cake for my dad's birthday! It turned out moist and delicious, no one would have guessed it was gluten-free.

It does have to sit overnight, so it does involve some planning ahead, but well worth it.

Toffee Poke Cake

1 GF chocolate cake mix (your favorite)

1 can (14oz) sweetened condensed milk

1 small jar caramel ice cream topping

Cool Whip

Toffe Bits or crushed Heath/Skor candy bar

Make the cake according to package directions. When cake is done, poke holes all over the top with a large serving fork. (Poke alot of holes.) Pour the entire can of sweetened condensed milk over the top and let it soak in. Then pour the caramel over the top. Cool and refrigerate.

Top with Cool Whip and toffee bits.

Craisin-Cashew Drops

My great-grandmother was a chocolate maker (Fern Wood Chocolates). At a recent bunco night we brought something that our grandmas made. So naturally I found the easiest chocolate recipe that I could, and I think that it turned out pretty good.

Craisin Cashew Drops

2 cups (12 oz) semisweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 T. light corn syrup

1 t. vanilla

2 cups coarsely chopped salted cashews

2 cups dried cranberries

In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10-12 minutes, stirring occasionally. Remove from heat; stir in vanilla until blended. Stir in cashews and dried cranberries.

Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in refrigerator.