Sunday, July 17, 2016

Glazed Lemon Blueberry Zucchini Bread

Glazed Lemon Blueberry Zucchini Bread

  • 2 cups gluten free flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 TB lemon juice
  • 1 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
  • 1 cup fresh blueberries
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini & blueberries until mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 45-60 minutes.
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Monday, June 6, 2016

Taco Spaghetti

I had run across a similar recipe on Facebook. I added a couple things. I subtracted a couple things. This is MY yummy version.

Taco Spaghetti


•1 tablespoon olive oil
•1 pound ground chicken (beef or turkey work too)
•1 sm. onion, diced
•1 (1.25-ounce) package taco seasoning
•1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
•8 ounces tomato sauce
•8 ounces gluten free spaghetti (cook according to package & drain)
•1/2 cup shredded cheddar cheese


1.Heat olive oil in a large skillet over medium high heat. Add ground chicken and onion and cook until it has browned, about 3-5 minutes, making sure to crumble the ground chicken  as it cooks; stir in taco seasoning. Drain excess fat.
2.Stir in Ro*Tel®, tomato sauce, & spaghetti.  Cover, reduce heat and simmer, about 13-16 minutes.
3.Remove from heat and top with cheese. Cover until melted, about 2 minutes.
4.Serve immediately

Saturday, March 26, 2016

Carrot Cake

Carrot Cake

(4 ) eggs

(1 cup) melted margarine

(2 cups) sugar

(1/2 cup) Potato Starch Flour

(1-1/2 cups) White Rice Flour

(1 tsp) baking soda

(2 tsp) cinnamon

(dash ) salt (optional)

(1 16oz can) drained cooked carrots (mashed in food processor)

(1 1 1/2 oz box) Raisins

(1 8oz. can ) Crushed Pineapple (drained)

(1/4-1/2 Cup) Coconut

(1/2 tsp.) Vanilla



Preheat oven to 350 degrees F. Beat eggs until peaks form. Thoroughly mix in margarine. Sift dry ingredients together and add to egg mixture. Mix well. Mix in carrots until blended. Mix in pineapple, raisins and coconut. Bake in greased 9" x 13" x 4" pan for about 30 minutes or until firm when touched on top.

Frost with cream cheese frosting (I use duncin heinz homestyle cream cheese)

Sunday, November 15, 2015

Southwest Chicken on the Spot

Southwest Chicken on the Spot

4 skinless, boneless chicken breast halves (about 1 1/3 pounds total), fresh or frozen
1 teaspoon olive oil
1 large green bell pepper
1 large red bell pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
1/2 cup frozen chopped onions
1 can (14 oz.) crushed or diced tomatoes
1/3 cup bottled salsa
2/3 cup fat-free chicken broth or water
1 cup instant rice
1 can (15 oz.) black beans
1/2 cup shredded Cheddar, Monterrey Jack or Mexican blend cheese

If the chicken is frozen, run hot water over it so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.
Heat the oil over medium-high heat in a 12-inch nonstick skillet that has a lid. Slice the chicken (fresh or partially defrosted) into 1 inch strips, adding them to the skillet as you slice. Seed both the bell peppers and cut into 1 inch strips, adding them to the skillet as you cut.
Stir the chili powder and cumin into the chicken and peppers and continue to cook for 3 minutes, stirring from time to time. Add the garlic, onions, tomatoes with their juice, salsa, and chicken broth. Cover the skillet and bring the mixture to a boil.
When the liquid boils, add the rice and stir well. Cover the skillet, reduce the heat to medium, and cook for 5 minutes. Meanwhile, rinse and drain the beans.
When the rice has absorbed the broth, remove the skillet from the heat, stir in the beans, and sprinkle evenly with the cheese. Cover and let the dish rest for 2 minutes until the cheese melts, or until you are ready to serve.
Serves 4.

Sunday, October 11, 2015

Easy Peasy Apple Dump Cake

Fall is here! That means comfort food to me. I love it when my house is warm from the oven being on & the smell of cinnamon filling the house.....ahhh! This recipe is easy & fits the season perfectly.

Easy Peasy Apple Dump Cake


3C. Diced apples (about 4 large apples)
1/3 C. Sugar
2T. Lemon Juice
1 Box yellow gluten free cake mix
1Tsp. cinnamon
1/2 tsp. Pie Spice
1/2 C. Buttermilk (1tsp lemon juice to regular milk as a substitute )
8 T. Butter thinly sliced or grated


Pre-heat oven to 350 deg. Spread the apples over the bottom of a 9x13 pan that has been sprayed with cooking spray. Toss apples with sugar, spices, lemon juice, & 2T. of cake mix. Top with butter & remaining cake mix. Pour buttermilk over the top & sprinkle with extra cinnamon if you wish. Bake at 350* for about 35-45 minutes until the top is slightly golden and the apples are hot and bubbly. Serve with vanilla ice cream for extra yumminess.

Dice apples & place in bottom of pan
Toss apples with sugar, spices, lemon juice, & small amount of cake mix
Top with butter, remaining cake mix, buttermilk, & sprinkle with cinnamon 
Cook until apples are tender & cake is fluffy & golden

Saturday, April 18, 2015

Pound Cake (gluten free)

2 cups sugar

1 cup Butter, melted

4 Eggs

4 teaspoons vanilla

3 cups Gluten-Free Flour

2 teaspoons baking powder

1 cup milk


Pre-Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour. Set aside.

Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Stir together gluten-free flour and baking powder in bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.

Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Serve with strawberries & whipped cream

Sunday, March 29, 2015

Gluten Free Wacky Cake (No Eggs, Milk, Or Butter)

This type of cake was made popular during the Great Depression. Families were rationed. They made the best with what they had available.

Gluten Free Wacky Cake (No Eggs, Milk, Or Butter)

  • 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 5 Tbsp. vegetable oil 
  • 1 Cup water 
Preheat oven to 350 degrees F.

Mix first 4 dry ingredients in a greased 8" square baking pan, starting with the flour first.  Mix well. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla and almond extracts in the other, and the vegetable oil in third larger depression. Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting 

You can double this recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease you pan. 

Other Flavor Options:

Use 2 tsp vanilla extract instead of the vanilla/almond
add 1 Tbsp lemon zest & substitute 1 tsp lemon extract instead of almond 
add 3 Tablespoons cocoa powder & omit almond extract
Make 2 small wells & 1 larger well
Add liquid ingredients to the wells
Mix until smooth