Glazed Lemon Blueberry Zucchini Bread

Glazed Lemon Blueberry Zucchini Bread

Ingredients

• 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

Instructions

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.

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

Ingredients:

•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

Directions:

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

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)