Spaghetti Ala Yummy!

Spaghetti Ala Yummy!
Gluten free, Dairy Free

This is so easy and it tastes so good.  You have to try this recipe!

Ingredients:
1 can Hunts diced tomatoes with basil, oregano
1 can Bertolli vineyard marinara sauce
4 to 5 Italian turkey sausages (I use turkey sausage only becuase I don't eat red meat but any italian sausage would taste great))

Blend diced tomatoes and marinara sauce until smooth.

Choose which version to cook the sauce.

Crockpot:
Place sausage in crock-pot and cook on low.  Break up sausage as it cooks until it is in small pieces.  Pour blended sauce on top of cooked sausage.  Cook on low for 5 to 6 hours.

Stovetop:
Cook sausage in large pan.  Pour blended sauce over cooked sausage and let simmer for 20 minutes.

Serve over GF noodles.  My favorite are the heartland brand and I find those at my local Walmart.

Cheese Enchiladas-Easiest Recipe, Best ever!

Since I am dairy free I couldn't taste these but from the evidence of the pan they were excellent!  My husband and 13 year son couldn't eat enough of these.  So try them and see what you think.  I will post a bean enchilada tomorrow using the same ingredients and they are dairy free.

Cheese Enchiladas

Gluten Free

Sauce:

1 can, 28 oz La Victoria mild enchilada sauce

1 cup Italian Rose fresh salsa

½ can Del Monta diced tomatoes with green chili’s

Enchiladas:

18 to 24 Mission corn tortillas-Thin

1 bag Mexican style cheese

Step 1: Heat oven to 325 degrees while you mix the sauce.

Step 2: Blend in all 3 ingredients in blender until smooth. 

Step 3: Heat corn tortillas in microwave for 30 seconds to a minute to warm them up.

Step 4: In 13 x 9 glass casserole dish, pour 2 cups Enchilada Sauce from above.  Place one shell in sauce a soak both sides with sauce.  Place ¼ to 1/3 cup cheese in tortilla shell.  Roll up and place on one side on pan.  Repeat until pan is full.  Take all extra sauce and pour over the top of the enchiladas.  Pour 1 cup cheese on top on enchiladas and smooth evenly over the top. 

Step 5:Place pan in preheated oven and cook for 30 minutes. 

Serve with black olives, lettuce, tomatoes, sour cream, salsa, corn chips etc. 

Makes 18 to 24 Enchiladas

Baked refried beans:

1 can old el paso refried beans

1 can refried black beans

½ to 1 cup enchilada sauce from above recipe

Step 1: Stir all the above ingredients together in a large bowl.  Place the beans in a round casserole dish.  Bake the beans for the same time and temperature as the enchiladas.  Serve together!

Cherry Breakfast Bake or Dessert

We spent the day today as a family fun day.  We went to the dinosaur park and played.  One of our favorite restaurants is Cracker Barrel so when we found one on the way home well, we had to stop.  On the way out I saw a jar of cherry cobbler filling that looked radiant.  I couldn't resist and I bought a jar.  Here is my recipe that I used to bake up a yummy breakfast for the kids.

Cherry Breakfast Bake

Gluten Free, Dairy Free, Egg Free

Filling:

I used a 25 oz jar Cracker Barrel Cherry Cobbler filling.  (Use two if you want it fruity)

(You can use any pie filling from the store. My store bought pie filling is only 21 oz.  So I would use a can and a half. If you want it really fruity use two cans.)

Topping:

1 cup GF oatmeal (not flour)

1 cup brown rice

1 cup packed brown sugar

1 tsp nutmeg

1/4 tsp. salt

1 tsp xantham gum

½ tsp. baking powder

¼ tsp. baking soda

½ cup smart Earth Balance butter (put all ingredients in gallon baggie and knead all together with hands)

Step 1:Preheat oven to 350 degrees

Step 2: Grease 13X9 glass pan.

Step 3: Pour Cherry Cobbler Filling into greased pan.

Step 4: In a gallon size baggie mix all the dry ingredients for the topping.   Shake all dry ingredients until mixed well in baggie.  Add the butter and knead the butter into the flour mixture until crumbly.  This will be a little soft. Sprinkle on top of filling in pan. 

Step 5: Bake in oven for 30 minutes, covered.  Uncover and bake additional 10 to 15 minutes.

Let cool for 10 to 15 minutes before serving. 

Variation: sprinkle on top of flour mixture your favorite chopped nut 

Mix into flour mixture: coconut, TBSPN flax, TBSPN chai seeds or other favorite mix-ins.

Make ahead of time: You can make this recipe up the night before and place it in your oven.  You will wake up to a delicious smell of a hot breakfast for you and your kids.

Valentine Cake

Valentine Cake

I made a fun valentine cake for my family yesterday.  It was easy and was a little fun and different.  It may not be the most professional cake, but it's lots of fun.  Here is what I did. 

Most Gluten Free cake mixes come in a one layer size box.  They are approximately 15 ounce cake mixes.  I used Auguson Farms Yellow Cake mix for this recipe.  It comes in cans and you measure out 15 ounces or 30 ounces for this cake.  (I think it is about 3 cups.)

2 packages or 30 ounces of Gluten Free Yellow Cake Mix

1/2 cup vanilla instant pudding mix

1 cup butter, melted

1 1/4 cups milk

3 large eggs

2 tablespoons vanilla extract

2 cups mini chocolate chips

Prepare an 8X8 square and an 8"round cake pan.  I cut a square and a circle of parchment paper and put them in the bottom of the pans (this helps the cakes come out easier).  I then spray the pans with baking spray.  Preheat the oven to 350 degrees.

Mix all the ingredients in a mixing bowl for about 2-2/1/2 minutes.  Pour half of the batter into each cake pan.  

Bake the cakes in the 350 degree oven for about 50 minutes.  (In my oven, things take longer to bake than most recipes ever call for.)  When a toothpick comes out clean, the cake is done.  Let the cakes stand in the pan for about 5-10 minutes.  Transfer the cakes to a wire rack to cool completely.  (If the cake sinks a little, don't worry, you can fill it in with frosting.)

Once the cake is cooled, you can assemble your valentine cake.  Take the circle cake and cut it in half down the center.  You should have two semi circle cakes from this.  Place your square cake on whatever flat surface you will be serving your cake on.  This can be a large platter or a cake pan or whatever it ends up fitting on.  

Frosting

1 pound powdered sugar

1 1/2 teaspoons vanilla

2 tablespoons butter, softened

3 tablespoons cocoa powder

evaporated milk

Combine the powdered sugar and the cocoa powder.  Add the vanilla and the really soft butter.  Add evaporated milk and stir well.  With the evaporated milk, you just add enough to make the frosting the consistency that you want.  It will probably end up being approximately 1/4-1/3 cups.  If you get it too runny, add more powdered sugar.  

Now, to assemble your cake.  Put the square onto the surface you want your cake to be on.  Put it at an angle that makes it a diamond.  Take each of the semi-circle cakes and put them against the top two sides of the square.  There you have your heart shaped cake.  Frost the cake and decorate with sprinkles or whatever else might make it fun.  

Healthy Strawberry Lemonade

Healthy Strawberry Lemonade

Gluten and Dairy Free

Ingredients:

1 ½ to 2 cups frozen Strawberries

1 1/2 cups water

1 packet pink Lemonade Emergen-C

1/2 packet Hansen’s powdered pink Lemonade

***Sometimes for a little extra energy boast I will add some black Cherry Mio energy.

Directions:

Blend in blender and Enjoy!

From: GlutenFreeParadise.blogspot.com

Almond Butter Blender Pancakes

Almond Butter Blender Pancakes

Gluten free, dairy free

Ingredients:

Step1-Combine in Measuring cup and set aside:

2 1/2 cups vanilla almond milk (I use the almond vanilla protein milk with added pea protein in the milk)

2 tsp lemon juice

Step 2-In blender:

               1 Tablespoon Chia

               1 Tablespoon Flaxseed

3/4 cup oatmeal flour

1/2 cup pecans (I also use whatever nut I have in my pantry)

Blend until all ingredients are ground to a powder. Scrape off side walls and loosen flour. Pour in the milk that was set aside earlier.

Step 3-Add to blender:

3/4 cup brown rice flour

1/4 cup cornstarch

1 Tablespoons sugar

1 Tablespoon brown sugar

1 Tablespoon Agave

1/2 teaspoon salt

1 tsp xanthan gum

1/2 cup melted earth balance butter or butter

1/2 cup almond butter

1 cup water

2 large eggs

1 tsp vanilla

Blend until mixed well.

Step 4-Last add:

1 Tablespoon baking powder 

1 teaspoon baking soda

Blend just until combined.  Pour onto hot griddle.

Makes about 18 to 24 pancakes.

These are very versatile.  You can add chocolate chips, bananas, other fruit to the tops when cooking.  Serve with bananas, strawberries, flavored syrups.  Enjoy!

School Morning- I mix these up the night before in my blender and then store in the refrigerator.  In the morning I just blend in the baking powder and baking soda and cook.  The kids just love these.