Thursday, December 24, 2020

Cheezy Breakfast Enchiladas -gluten free of course

 I used to love breakfast burritos. I'm sure you have also discovered they aren't as portable as a gluten free product. They tend to crumble, not roll up, etc. I found a recipe and of course had to adapt it to my own tastes. I wasn't a fan of their seasonings. This is what I have come up with. It is so easy and yummy. They even look sort of fancy so you could serve them to company. However this is not rocket science, use more cheese if you would like. Use bacon or sausage instead of ham. You get the idea...make it your own. 

Cheezy Breakfast Enchiladas
*these will need to rest in the fridge for 8 hours so plan accordingly

  • 2 C Diced ham (check the label)
  • 1/2 cup finely diced onion (I used frozen)
  • 8-12 white corn tortillias (I used Mission)
  • 2 C shredded cheese, use your favorite
  • 6 large eggs
  • 1/4 tsp paprika
  • 1/4 tsp pepper
Sprinkle cooked ham and onions evenly down the center of each tortilla (or at least try to). Top each with 2 tablespoons shredded cheese. Roll up tortillas and place, seam sides down, in a lightly greased 9 x 9 in. baking dish.

Whisk together eggs, pepper and paprika. Pour mixture evenly over tortillas.

Cover and chill at least eight hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.

Cover the baking dish in foil and bake at 350°F for 20 minutes; uncover and bake 15 minutes. Sprinkle remaining cheese over top and bake three to four more minutes, or until cheese melts. Let it cool for 10 minutes before serving.

Wednesday, July 29, 2020

Hummingbird Bundt Cake - Gluten Free

  • Hummingbird Bundt Cake-Gluten Free
  • 1/2 C unsalted sweet cream butter, softened
  • 3/4 C sugar
  • 1/4 C brown sugar, packed
  • 2 large eggs
  • 2 1/4 C gluten free flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 C mashed bananas
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract
  • 1 tsp cinnamon
  • 1 8oz can crushed pineapple
  • 1 C sweetened shredded coconut

  • 1 Can of your favorite gluten free cream cheese frosting
    Cake Directions
  1. Preheat your oven to 350F degrees and grease your bunt pan with pam spray
  2. In a large mixing bowl, combine the flour, baking soda, cinnamon and salt and whisk until combined
  3. Using a standing mixer, cream the butter and sugars until creamy and fluffy
  4. Mix in the eggs and vanilla
  5. Gradually mix in the dry ingredients and mix until combined. Batter will start to look really dry and crumbly
  6. Add in the pineapple and coconut mix until combined
  7. Add in the mashed bananas
  8. Pour batter into pan and bake for 35-40 minutes or until a toothpick or a knife comes out clean
  9. Let sit on a wire rack to cool completely, flip onto a plate. Frost with your favorite frosting.

Friday, July 3, 2020

Secret Special Sauce- Gluten Free

Back in my gluten filled days before my diagnosis I loved a certain 2 patty cheeseburger, sesame seed bun, with lettuce and secret sauce from a chain fast food restaurant. Obviously, that isn't an option sometimes I whip up my own sauce.

Secret Special Burger Sauce

1/2 C Mayo
2 T French Dressing
4 t Sweet pickle relish
1 T finely minced white onion
1 t white vinegar
1 t sugar

Combine all the ingredients in a small bowl. Cover and refrigerate for several hours. The longer it sits the more the flavors become friends and become amazing.

Saturday, June 6, 2020

Raspberry Zinger Poke Cake, gluten free

I didn't receive my Celiac diagnosis until college. That means I had a lifetime of eating yummy gluteny foods. One thing I miss is Hostess Zingers. They are little twinkie like snack cakes with a pink raspberry and coconut outside. I haven't found a replacement for those....until today! Let me introduce you to gluten free Raspberry Zinger Poke Cake!

Raspberry Zinger Poke Cake, Gluten free
  • 1 box gluten free yellow or white cake mix
  • Ingredients listed on box to prepare cake
  • 1 box (3 oz.) raspberry flavored gelatin (Jello)
  • 2 cups hot water
  • 1 jar (10 oz.) raspberry preserves(seedless is better)
  • 1 tub (8 oz.) Cool Whip, thawed
  • 1 bag (7 oz.) shredded coconut
  1. Bake the cake according to package directions using a 9x13-in. baking pan.
  2. After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry jello with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
  3. In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Refrigerate an hour or so to cool the cake. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.
  4. Store leftovers in the refrigerator.

Sunday, May 31, 2020

Strawberry Pineapple Dump Cake

This cake is heavenly........and so super easy!! I may have eaten dessert before supper...shhhh! 

Strawberry Pineapple Dump Cake
3/4 cup butter, melted
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can strawberry pie filling
1 Gluten Free box yellow cake mix
1/4 C. chopped pecans

Pre heat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Pour the pineapple with the juice into the bottom of the pan. Spread it out evenly. Spread the strawberry pie filling over the crushed pineapple. Pour the cake mix over the top. Spread it out evenly. Sprinkle the pecans over the cake mix. Pour the melted butter over the top of the entire mixture (don't stir) Bake for 30-45 min. or until lightly browned and bubbly.

Saturday, March 21, 2020

No Yeast Gluten Free Rolls

We are in an odd time in our world right now with the Corona/Covid-19 virus. Grocery store shelves are near empty or empty. I saw this recipe going around on Facebook and thought I would give it a try with gluten free flour. It was meant for regular gluten filled flour.

In using the gluten free flour my product turned out more biscuit like and needed a longer baking time (so I have added that on my recipe for you). They were flaky, not fluffy like a dinner roll. However, still very good. Just don't expect the light fluffy roll texture..... I can't wait to use one for a breakfast sandwich in the morning.

No Yeast Rolls (gluten free)

1 C Gluten Free Flour Mix
1 tsp Baking Powder
1 tsp Salt
1/2 C Milk
2 T Mayo

Mix together and spoon into a muffin tin (makes 5-6 rolls). Bake at 350 deg. for 15-20 minutes.

Sunday, August 18, 2019

Apple Cider Cupcakes with Brown Sugar & Cinnamon Buttercream

I had run across a recipe for these cuppeycakes on Facebook. I knew I had to make them. Of course I can't just follow a recipe, I have to put my own spin on it. This is MY version of the recipe I ran across. They are GOOD!! Like.....I may of had 2 for breakfast good.

Apple Cider Cupcakes with Brown Sugar & Cinnamon Buttercream- Gluten Free


  • Cupcakes:
  • 2 eggs
  • 1⅔ cup GF Flour
  • 1 cup apple cider
  • 1/3 cup apple sauce
  • ⅔ cup sugar
  • ½ cup unsalted butter, softened
  • 2 tsp. baking powder
  • 1 tsp. Pie Spice (cinnamon will also work)
  • ½ tsp. salt
  • 1 tsp. vanilla

  • Frosting:
  • 1 cup softened butter
  • 3 cup powdered sugar
  • ½ cup light brown sugar
  • 1 tsp Pie Spice (cinnamon will also work)
  • 2 tbsp apple cider
  • 1 tsp vanilla

Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs, vanilla and apple sauce. Mix until fully incorporated.
Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
Line standard muffin/cupcake tin with paper or foil liners.
Fill cupcake liners ⅔ full and bake at 350ยบ for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.
Whip butter, brown sugar, pie spice, and vanilla together with a mixer until light and fluffy.
Gradually add powdered sugar and mix until incorporated.
Add apple cider until you reach desired consistency (more for thinner frosting).
Transfer to piping bag and frost each cupcake once they have cooled.