Pecan Crusted Pecan Pie

I'm starting off the week with this Pecan Crusted Pecan Pie.  Yes, if you love pecans, you will love this pie.  The reason I use the pecan crust is because my daughter is gluten-intolerant.  She is able to eat this pie with no tummy issues and we love the taste.  The filling is my grandma's recipe.  She loved this time of year and would have been busy in the kitchen making treats too!

Crust Ingredients (one 9-inch crust):

 

2 c. pecans

1 pinch of sea salt

1 Tbsp. sugar

6 Tbsp. butter, melted

 

1. Spray a 9-inch pie plate with nonstick cooking spray.
2. Put nuts in a food processor and pulse until ground.  
3. Add all other ingredients, pulse until mixed.
4. Press the mixture evenly into the prepared pie plate with the back of a spoon. 

Filling Ingredients:

1/2 c. sugar

1/2 c. light corn syrup

1/4 c. butter, melted

1/2 c. brown sugar

3 eggs

1 1/2 c. pecans

1. Stir all ingredients together and pour into crust.  
2. Bake at 350 degrees for 40-45 minutes.
3. Cool completely before serving.
   

 

Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Bagel Pizzas

These are a blast from the past.  I used to make these when I got home from school as a teen.  They are great because they can be customized to each person's liking.  Plus, my oldest daughter has a gluten intolerance.  So, we make hers with gluten free bagels.  They are a great dinner idea or snack.  Enjoy!!

Ingredients:
bagels (gluten free if needed)

cream cheese, softened or spreadable
pizza sauce
mozzarella cheese
Italian seasoning
Toppings: pepperoni, hamburger, black olives, mushrooms, etc..

Directions:

1. Heat oven to 375 degrees.
2. Lay bagel on a parchment or foil covered cookie sheet.
3. Top cream cheese.
4. Spread pizza sauce over cream cheese.
5. Put a pepperoni in the middle to cover the hole. This keeps the toppings from falling through.
   
6. Add other toppings with cheese last to melt over the top.
7. Sprinkle with Italian seasoning.
8. Bake 12-15 minutes.

Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

The Best Gluten Free Chocolate Cake Mix - Jessica's Natural Foods

I've been making birthday cakes for my girls since they were born.  Each year is a new theme to go along with their age.  This year was a little trickier than usual.  You see, my oldest daughter has been gluten free since last summer.  

Trying to find a good gluten free cake recipe or mix has been a struggle...UNTIL NOW!!

I found the most amazing cake mix and just had to share with you.  It is Jessica's Natural Foods chocolate cake mix.  My whole family was in denial that it was gluten free after tasting it.  It is a moist rich cake with no gritty after taste.  The smile on my daughter's face was priceless when she tried it.  We will be using this product for many events in the future.  Plus, I sliced the leftover cake and froze it individually for her to eat later.  Perfection!!  So, if you need a gluten free cake mix or treat, give this one a try.  You won't be disappointed.

I made her a video/movie themed cake because she has been interested in that field lately.  It was fun to create something she loved and something she could eat!

 Thanks ~ Nichi

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Dark Chocolate Puppy Chow

I still remember the first time I had Puppy Chow.  I was around 10 years old and it was Christmas time.  My aunt made it and brought it to a family gathering.  The name confused me at first and made me hesitant to try it.  Thankfully I got over that thought and gave it a try.  Many years later, it is still one of our favorite treats.  My family loves dark chocolate.  So, we have recently been making this recipe to incorporate it.  Yum!!

Ingredients:
9 c. corn chex cereal
1 c. dark chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 3/4 c. powdered sugar
parchment or waxed paper

Directions:

1. Measure cereal into a large bowl and set aside.
2. In a 1-quart microwaveable bowl, microwave chocolate chips, peanut butter, and butter on high for 1 minute; stir well.
3. Microwave 30 seconds longer or until mixture can be stirred smooth.
4. Stir in vanilla.
5. Pour mixture over cereal, stirring until coated evenly.  Pour into a 2-gallon resealable plastic bag.
6. Add powdered sugar.  Seal bag and shake until well coated.
7. Spread on parchment or waxed paper to cool.
8. Store in airtight container.

 Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Favorite Gluten Free Cookies

As many of you know, two of my family members (my husband and oldest daughter) are gluten-free.  This can be a challenge when it comes to cookies.  Over the years I have found our favorites.  We make these recipes over and over again.  Each one has its own unique flavors, aren't gritty, and leave you with a smile on your face.  Try them!!

These Chocolate Chip Cookies are our most recent favorite gluten-free recipe.  

They are simple yet stay soft and delicious for days.

Monster Cookies are a great catch-all treat.  

You can mix in any kind of candy of your liking.  

They are filling and yummy.

Only 4 ingredients?  Yes!!  

These Peanut Butter Cookies are the easiest gluten free recipe that we have tried so far.  

If you love peanut butter, like we do, you will love these.

So, give these recipes a try.  And please send me any gluten free cookie recipes that you love.  We are always looking for new treats.  It can be a trick to find great sweets that are gluten free, but we are doing it.  Enjoy!!

  Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

Gluten Free Chocolate Chip Cookies

I'm always looking for a good gluten-free recipe.  Several members of my family have a gluten intolerance.  But let's be honest, a lot of the recipes lack taste or are very gritty in texture.  These cookies are neither of those.  They will put a smile on faces and keep their tummies happy too!!

Ingredients:
2 c. almond flour
1/8 tsp. sea salt
1/4 tsp. baking soda
4 Tbsp. coconut oil, melted
1/4 c. honey
1 tsp. vanilla
1 c. chocolate chips (I like to keep mine in freezer until use so they don't completely melt while baking)
**add a tsp. of water if dough is too dry

Directions:

1. Mix all dry ingredients, then mix in wet ingredients.
2. Press a large spoonful of batter into a ball and place on cookie sheet.  Flatten slightly by patting down.  **You may have to continually pat together, dough is a bit dry.
3. Bake at 350 degrees for 7-8 minutes.  Allow to cool on pan, they will firm up.

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Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Lemon Chicken Pasta {with gluten free option}

As you may know, my hubby needs to be gluten-free.  That can be a challenge sometimes trying to make something tasty that the whole family will eat.  Thankfully this recipe meets all of the categories.  It is not only tasty, but can be made gluten-free if needed, and is easy for all of those crazy weeknights. 

Ingredients:

2 Tbsp. olive oil
2-3 boneless, skinless chicken breasts, cut into 1" pieces
salt and pepper
1/4 c. fresh lemon juice
2 c. low-sodium chicken broth
16 oz. package of pasta (gluten free if needed)
8 oz. cream cheese
1 c. peas, thawed if frozen
2 tsp. lemon zest
1/2 c. finely grated Parmesan

Directions:

1. Cook pasta as directed on package.
2. While cooking pasta, heat oil in a large pan on medium-high heat. Season chicken with salt and pepper and cook until golden brown on all sides; transfer to a large bowl. 
3. Add lemon juice to pan, scraping up any brown bits, then pour over chicken in the bowl.
4. Add chicken broth to the skillet and bring to a boil. Reduce heat and simmer.
5. Return chicken (and any juices) to the skillet, add cream cheese, stirring until melted.
6. Add pasta, peas and lemon zest.  Stir until well coated with sauce. 
7. Top with Parmesan cheese and serve.

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Thanks ~ Nichi

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Italian Dressing Pasta Salad

Do you have a signature dish that everyone requests when you have family gatherings?  Well, this salad is the recipe that we all request for my sister to bring each time.  Everyone finds something in this dish that they like. My favorite is the dressing.  My hubby's favorite are the olives.  The kids?  They love the cheese!!!!

Ingredients:
1 (1 lb.) bag or box of pasta of your choice, I actually used gluten free to make my hubby happy
1 orange pepper, diced
1 red pepper, diced
1 small bunch of broccoli florets, cut up
1 (8 oz.) block sharp cheddar cheese, diced
1 can black olives, sliced
1 bottle Italian dressing

Directions:
1.  Prepare pasta as directed on package.  Rinse in cold water and drain.
2.  In a large bowl, mix all ingredients and stir thoroughly.
3.  Chill for 1 hour, stir before serving.

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Thanks ~ Nichi

Monster Cookies {Gluten-Free}

These have become my family's new favorite cookie.  Mainly because my hubby, who has to avoid gluten, can eat them.  But they are all of our favorite ingredients combined into one yummy cookie.  You won't be able to leave them alone!!  And it makes a huge batch, so be prepared....or 1/2 the recipe to make less.

Ingredients:
2 sticks butter, softened
1 c. granulated sugar
1 c. packed brown sugar
3 eggs
1/2 tsp. vanilla
2 tsp. corn syrup
2 tsp. baking soda
1 1/2 c. creamy peanut butter
4 1/2 c. rolled oats (gluten-free)
2 c. chocolate chips
2 c. plain M&Ms

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugars.
3. Add eggs, one at a time.
4. Add vanilla, corn syrup, baking soda, and peanut butter. Mix well until smooth.
5. Mix in the oats by hand, scraping the sides of the bowl. Add the chocolate chips and M&Ms, mix well.
4. Drop batter by spoonfuls onto an ungreased cookie sheet (I actually like to use parchment paper). Bake until the edges are golden brown, 10 to 12 minutes.
5. Let cool on baking sheets for 2 minutes before transferring to cooling racks.

Makes: 6 dozen cookies

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Thanks ~ Nichi

Gluten-Free Cream of Chicken Soup

My husband went gluten-free in the past year.  It has been tough at time to decide what is for dinner.  Many of our "usual" recipes that we relied on has cream of chicken soup in it.  I was devastated to learn that this soup actually contained gluten.  UGH!!  So, my husband started researching to find this great gluten-free recipe.  It opened up worlds of recipes for us to make again.  Including some of our favorite casseroles.  We even freeze it to use another time.

Ingredients:
1 stick of butter
1 small onion diced (optional)
1 cup gluten free flour
8 cups hot chicken broth/stock
1/3 cup milk (or cream)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Directions:
1.  Melt the butter in a medium pot on the stove.
2.  Saute onion in butter for 5 minutes.
3.  Stir in the flour and cook for approx 30 seconds minutes, stirring constantly.  Will form a soft ball of dough.
4.  Heat chicken broth/stock in microwave until hot, add to butter/flour mixture and whisk to make sure it is all combined.  Do this quickly to get rid of any lumps.
5.  Let simmer for about 2-3 minutes to thicken.  Stir in milk or cream.
6.  Add salt, pepper, and garlic powder.  Enjoy in casseroles or freeze for later. 

Source:  "mooched" and adapted from www.thehappytummy.wordpress.com 

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Thanks ~ Nichi

4 Ingredient Peanut Butter Cookies {gluten free}

I'm a huge fan of peanut butter.  Peanut butter cookies, pie, ice cream, candy, etc...  Even straight out of the jar.  When I found this recipe I have to admit that I was skeptical.  Only 4 ingredients (5 with chocolate chips)?  And no flour?  No way!!  Ohhhhhhh YES!!  These easy treats are my new favorite peanut butter cookie recipe.  And my gluten-free-eating hubby can even enjoy them.    


Makes about 20 cookies

Ingredients:
1 cup peanut butter
1 cup sugar (+ extra sugar for sprinkling)
1 egg
1 teaspoon vanilla extract
**can add 1 c. choc. chips if desired, I couldn't resist

1.  Mix all the ingredients together in a medium bowl.

2.  Roll dough into 1" balls and place on a parchment paper lined cookie sheet.

3.  Use the tines of a fork to press the cookie flat and create the criss-cross pattern.  Sprinkle with extra sugar.

4.  Bake at 350 for 10-12 minutes, until the edges become golden brown.

 Source:  "mooched" and adapted from Bakers Royale

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Thanks ~ Nichi

Gluten Free Apple Upside Down Cake

Recently my husband started a gluten free diet to help his tummy.  It has worked great for him.  But for me...well I'm a baker and it is tough to find good recipes for him.  However, believe it or not, he isn't a dessert fan.  I know, I know, how can that be?  Well, I grew up in a family where dessert was an everyday occurrence.  My hubby... not so much.  So, when he asked me to make this recipe for him I was thrilled.  What?  You want me to bake dessert for you?  I couldn't wait.  I was happy baking for him, and he was happy to have something he could enjoy.  I hope all of you that have a gluten allergy, or have a family member that does, enjoys this recipe as much as we did.
 
Ingredients for the topping:
4 Tbsp. of butter softened
½ c. brown sugar, firmly packed
1 tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. salt
2 apples, cut into wedges, 12 slices per apple
½ c. walnuts or pecans, chopped

Ingredients for the cake: 
4 Tbsp. butter, melted
1/3 c. milk
4 oz. applesauce
2 eggs
½ c. brown sugar, firmly packed
1 tsp. cinnamon
1 1/2 c. Gluten Free Bisquick/biscuit mix

Instructions for the Apple Topping:

1. Preheat the oven to 350°F.
2. In a small bowl, combine the butter, brown sugar, cinnamon, nutmeg and salt and stir until a smooth paste forms.
3. Spread evenly over the bottom of an 8 inch round cake pan sprayed with gluten free nonstick cooking spray or lightly covered with butter. 
4. Top the mixture with the apple slices arranged in a pattern you like.
5. Sprinkle the chopped nuts over the apple slices and set aside.

Instructions for the Cake Batter:  

1. In a large mixing bowl, whisk together the melted butter, milk, applesauce, eggs, brown sugar and cinnamon until everything is well combined.  
2. Add the gluten free Bisquick to this mixture and stir until everything is well combined and lump free.  You’ll notice that the batter has a much denser consistency than most cake batters.  
3. Spoon the batter over the apple walnut mixture and smooth into place with a rubber spatula or the back of a spoon.  
4. Bake for 40-45 minutes or until a toothpick inserted comes out clean.   
5. Let it cool for five minutes before inverting it onto your serving dish.  If any apples remain in your pan simply place them back where they belong.   

** This recipe can easily be doubled and baked in a 9x12 inch pan instead.

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 Source:  "mooched" from www.ezgf.blogspot.com - EZ Gluten Free