Cornbread

One of the best, best GF products to hit the market, in my opinion:

Because, not only can you whip up biscuits, waffles, pancakes, breading, etc, etc, you can make some pretty dang good

cornbread.

Paul says it's his favorite cornbread, ever.

It's slightly sweet and not too grainy.

Delish.

Add a piping hot bowl of soup/chili/stew and you are set.

For just the 3 of us, I half the recipe, using 1 egg and 1 egg white to half the eggs, and cook in an 8x8 pan.

Cornbread

Mix together:

3 eggs, slightly beaten

1 1/4 cups milk

1 1/2 cubes of butter, melted

Set aside.

Mix together:

2 1/2 cups Bisquick

1 cup sugar

1 t. brown sugar

1 cup cornmeal

Add to above.

Put into a greased 9x13 pan. Bake at 350 for 25-30 mins.

And this is what you will pull out of your oven:

Use leftover cornbread for a quick breakfast:

Cut a piece in half side to side. Reheat for about 10-15 seconds, add GF maple syrup, and breakfast is served.

Yum.

Gluten Free Mac & Cheese

This recipe can also be called
Gluten Free Homemade, Healthy Mac 'n Cheese.





Yes, you read that right.
A macaroni and cheese dish, that can I say
gasp!
low-fat.
And it's really quick to make.

I got the recipe from Aubrey over at Delicioso.

My two year old said she "loooves" this "mac&cheeeeese." (Really long emphsis on the eeese sound).
  And with the carrot, onion and real cheese, I don't feel bad letting her eat as much as she wants.

The sauce goes along way. For the 3 of us, I usually only make half the recipe. 
 Or, make the whole batch and freeze the remainder.  It heats up nicely for a quick lunch.

You can add an extra carrot without changing the texture and you must, must use arborio rice. The creamy properties of arborio rice (the kind used in risottos) is what makes this sauce so creamy without the addition of cream or butter.

Gluten Free Mac 'n Cheese

1/4 c. red onion, chopped

1 medium carrot, peeled and chopped

1/4 cup arborio rice

4 cups chicken broth

1 cup cheddar cheese, grated

6 cups cooked GF macaroni noodles (or your favorite type)

Salt to taste

Place onion, carrot, rice, and chicken broth in a large saucepan and bring to a boil. Boil until vegetables and rice are tender, about 20 mins. When done, cool slightly and pour into a blender with cheese. Puree until smooth. Add salt to taste. Pour over cooked macaroni.

Udi Pizza Crust

You know those nights when you just need something fast.

Like 10 mins. fast?

Here's the answer:

(Sorry, couldn't get the picture to turn)

Udi's Pizza Crust. Now, it's nothing like the homemade, but nothing really is.

It's fast, simple and can be stored in your freezer for 6 months.

Out of the few brands that I have tried, this is by far the best pre-packaged crust.

It's thin and chewy.

And it's a fast dinner.

Just pre-heat the oven, pull out of the freezer, add toppings and bake for 10 mins.

Dinner is served.

Banana Cupcakes

What do you do when your 2 year old daughter says in her sweet little voice, "mommy, let's play in your kitchen" (as opposed to the one she got for Christmas)?

You make cupcakes.

Or "happy cakes" as my daughter says.

I got this recipe from a Taste of Home cupcake contest. With a little GFing they turned out pretty good, but anything is with cream cheese frosting. They taste a lot like banana bread in a cupcake form.

(ohhh, haha! I just noticed the loaf of bread in the background. Oops, shouldn't be posting that on a GF blog...)

Banana Cupcakes

1/4 cup butter, softened

3/4 cup sugar

2 eggs

1/2 cup mashed ripe banana (about 1 large banana)

1 t. vanilla

1 cup GF mix

1 t. xanthan gum

1/2 t. rounded baking soda

1/2 t. nutmeg

1/4 t. salt

1/4 cup sour cream

Frosting:

4 oz cream cheese, softened

1/2 t. vanilla

1 3/4 cups powdered sugar

3 T. chopped walnuts (optional)

In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add banana and vanilla; mix well. Combine the flour, baking soda, nutmeg, and salt; add to creamed mixture. Mix in sour cream.

Fill paper-lined muffin cups half full. Bake at 350 for 18-22 mins or until a toothpick comes out clean. Cool for 10 mins before moving to a wire rack to cool completely.

For frosting , in a small mixing bowl, combine cream cheese and vanilla. Gradually beat in powdered sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.

Chocolate Mallow Cake

Don't make this if you don't want to know what it feels like to be the most popular person in the room.

But if you do...this is it!

This is seriously one of my favorite desserts. I've made it twice now, one weekend apart.

It's too die for.

I found the original recipe on dana-made-it.com, but I had to do some modifying to make it GF. The cake stays moist for days, not hours and everyone who has tried it can't believe it's gluten free. I can't myself.

You can make this from start to finish in about an hour (including clean up) so this is a great recipe for those, "oops, I forgot I need to bring something" moments.

And, if you are like me, and have no self control when it comes to cake, marshmallows, and chocolate over-load it might be better to just make 1/2 a batch. I have included measurements for both a 9x13 pan and an 8x8.

Hope you like it as much as I do!

Chocolate Mallow Cake

9x13 recipe:

1 cup boiling water

2 cups sugar

1 3/4 cups GF mix

1 rounded t. xanthan gum

3/4 cup cocoa powder

2 t. baking soda

1 t. baking powder

1 t. salt

2 eggs

1 cup buttermilk (or 1 cup milk mixed with 1 T. vinegar)

1/2 cup oil

1 t. vanilla

Chocolate Satin Frosting (recipe below)

Heat the oven to 350 degrees and grease a 9x13 pan. Bring some water to boil and keep it simmering while you make the batter.

In a large mixing bowl, combine sugar, flour, xanthan gum, cocoa, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil and vanilla. Beat with an electric mixer for 30 seconds.

Add 1 cup boiling water and carefully stir until the water is mixed in, beat for 1 1/2 minutes.

Pour the batter into the 9x13 pan. Bake at 350 for 35-38 minutes or just until the top springs back when lightly touched.

Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.

Chocolate Satin Frosting

1/2 cup butter

6 T. buttermilk (or 6 T. milk mixed with 1 t. vinegar)

4 T. cocoa powder

1 16oz box powdered sugar

1 t. vanilla

2 cups marshmallows

In a medium saucepan, combine the butter, milk and cocoa. Cook, stirring constantly, just until it comes to a boil, remove from heat.

Add the powdered sugar and vanilla. Beat until frosting is nearly smooth.

Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly. Cool to room temperature before serving.

8x8 Measurements

(Do all the same instructions)

1/2 cup boiling water

1 cup sugar

1/2 c. + 6 T. GF mix

1 scant t. xanthan gum

6 T. cocoa powder

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 egg

1/2 c. buttermilk (or 1/2 cup milk + 1/2 T. vinegar)

1/4 c. oil

1/2 t. vanilla

Chocolate Satin Frosting

1/4 cup butter

3 T. buttermilk (or 3 T. milk mixed with 1/2 t. vinegar)

2 T. cocoa powder

8 oz powdered sugar

1/2 t. vanilla

1 cup marshmallows (I really like marshmallows so I still added about 2 cups!)

Lime Chicken Fajitas

This was our dinner table:

Lime Chicken Fajitas,

and they were dang good.

Betcha you are wishin' you were eating dinner over here, huh!

These fajitas were so good, so spicy, so full of flavor I will definately be making them again.

They come together really fast and easy, and would probably be even easier if you made the marinade a few hours before dinner, instead of the 30 minutes before, like I did.

Either way they are delish!

Enjoy!

Ohhh, how I love the smell of sauted onions and peppers!

Get the recipe with pictured instructions here by Dana, who got the recipe from Guy's Big Bites.

Alfredo Fettuccine

I know that I have posted other Alfredo sauce recipes, but hands down this is the best.

Paul said it tasted like we were dining at the Olive Garden...I guess I should have lit some candles, next time. It's super easy so I will have time to decorate next time!

I got this recipe from a neighborhood cookbook from my sister in law. This recipe is from a lady whose relative who said it came from the Olive Garden, so maybe that's why it was so good.

I made this recipe a little "healthier" if an Alfredo sauce can be. I'll note the changes I made in parenthesis.

Alfredo Fettuccine

1 pt. heavy cream (1 c. heavy cream, 1 c. half and half)

1 stick butter (just 1/2 a stick)

2 T. cream cheese (reduced fat)

3/4 c. Parmesan cheese, shredded

1 T. garlic powder

Salt to taste

Combine the first three ingredients and simmer until melted. Add the remaining ingredients and simmer for 15-20 min. Serve over warm GF fettuccine noodles.