Index

Main Dishes
Cheesy Potato Bake
Mexican Lasagna
Enchiladas and homemade Enchilada Sauce
Greek Tacos
Crockpt Fajitas
Awesome Porkchops
Jerked Chicken Marinade
Bean Quesadillas

Soups
Zuppa Tuscana

Side Dishes
Onion Roasted Potato Chunks
Mexican Rice
Hummus

Desserts
Apple Crisp
Mini Cheesecakes
Christmas Toffee

Cookies
Gingersnaps

Odds
Flour Mix
Cream Soups

GF Products I Like
BC Chocolate Chip Cookie Mix
Pamela's Chocolate Cake Mix
Pamela's Gluten-Free Bread Mix
Pamela's Baking and Pancake Mix
Tinkyada Pasta

Onion Roasted Potato Chunks

This is my absolute favorite way to eat potatoes now. 10 bonus points for serving potatoes with no butter!

Ok.  This recipe is my own so you'll have to bear with me a little bit on this one because I kinda change it every time and never measure.  I'll just say that you want to really coat your potatoes. 

5-6? Potatoes

Olive oil

Garlic Salt (or garlic powder and salt or minced garlic and salt)

Onion (I have used dried, minced onions and onion powder and both have worked well)

Parsely

Oregano

Rosemary

maybe some black pepper

Take a 9x13 pan and cut enough potatoes into cubes until you have a shallow layer, some overlap is fine (see picture).  Coat potatoes in olive oil (I have a 9x13 pan that has a lid so I add the olive oil, put the lid on, and shake, shake, shake.  You could also use a bowl with a lid or a ziplock bag).  You want enough oil so that your potatoes are covered.  If you don't mix everything in the baking pan you might need to coat your pan with oil to prevent the potatoes from sticking. 

Add seasonings.  I listed them according to the amount I use:  Most of the seasoning is made up of garlic salt and onion.   Next comes a decent amount of parsely.  Then small amounts of oregano, rosemary and pepper for extra flavor and aroma.  All of these are according to your tastes.  I sprinkle them on, snap on the lid, and shake, shake, shake.  I check the potatoes to see if they all look covered.  If not, I add more seasonings. 

Bake, uncovered, at 350 degrees for about 30-45 minutes (depends on the size of your potato chunks) until the potatoes can easily be poked through with a fork.

Zuppa Tuscana Soup

You can definitely say that I am way behind on posting recipes. My goodness!

Anyways...keep plugging on.

Zuppa Tuscana Soup (Original recipe here)

1/2 lb bacon
1/2 lb chicken Italian sausage or bulk sausage of your choice (we like spicy)
4-5 potatoes, diced
1 onion, chopped
3-4 garlic cloves, minced
6 cups chicken stock (some can be replaced with water - I forget what ratio I did last time)
2 cups half and half
Spinach, amount that you like - The original recipe calls for kale and I've never had that on hand so I add in some frozen spinach last second (do it too early and your soup turns green)
salt and pepper, to taste
Parmesan cheese

Cook bacon.  Cool and chop. In a large pot, cook the sausage, onions, and garlic until the sausage has browned. Crumble sausage as you cook it.  Cook potatoes until tender in your chicken stock.  Add half and half, bacon, sausage and onion mix.  I usually let it simmer for an hour or so.  Add seasonings and spinach and cook for 5 minutes or so.  Serve nice and hot and topped with cheese. 

Apple Crisp

This is the best apple crisp recipe I have ever eaten! My goodness! YUM YUM!  The top is crunchy, the middle soft, and the apples are perfect!  The baking powder makes it rise up perfectly.  Enjoy!

Here is the original recipe.

8 apples

1 cup all-purpose flour  (gf version)

1 cup white sugar - you can split this 1/2 cup brown sugar and 1/2 cup white sugar

1 tablespoon baking powder

1 egg

1 1/2 tablespoons ground cinnamon (I would use LESS than this if you are not a huge cinnamon person)

1/4 cup white sugar

1 tablespoon butter, melted

1. Mix together flour, 1 cup sugar, baking powder, and egg. The mixture will look like cornmeal.
2. Peel, core, and slice the apples. Mix together with 1/2 tablespoon cinnamon. Place apples in a greased 8 inch square pan. Spread flour mixture over the apples. Mix together 1 tablespoon (OR LESS) cinnamon and 1/4 cup sugar; sprinkle over the top of the crisp. Drizzle with butter or margarine.
3. Bake at 300 degrees F (150 degrees C) for one hour. Serve warm.

***Notes in the original recipe say that you can substitute 1/4 cup oats (gf)  for a 1/4 cup flour. 

Gingersnaps

These are the best gingersnap cookies ever!  They are actually really soft and came out perfect the first time I made them. 

Gingersnaps

yield:  a lot of cookies. I've never really counted....

Ingredients:

2 cups sugar

1 1/2 cups margarine (softened)

1/2 cup molasses

2 eggs

4 1/2 cups flour (gf version)

3 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp cloves

1 tsp ginger

1/2 tsp nutmeg

Mix all ingredients thoroughly (wet ingredients first and then add in dry ingredients).  Refrigerate dough overnight for best results.

To bake:  Take dough out of refrigerator and roll into 1 inch balls.  Roll balls in a plate of sugar.  Place sugar covered spheres on baking sheet and bake at 350 degrees for 10-15 minutes. 

Rolled in sugar and ready to be baked!

Gluten Free Flour Mix

Gluten Free Flour Mix

3 1/2 cups White Rice Flour
2 1/2 cups Tapioca Flour
2 T Xanthan Gum
2 Packets (7 grams) Unflavored Gellatin - I used Knox brand
2 T Egg Replacer
1/4 cup White sugar

Mix very well and it looks just like regular all-purpose flour. 
My mom introduced me to this one and she uses it in all her baking recipes.  1 cup gf flour mix = 1 cup all purpose flour.

Happy Baking!