Garlic Cheese Breadsticks

I came across a recipe on Pinterest for Garlic Cheese Breadsticks. I used to love them before I became gluten-free. I couldn't get Garlic Cheese Breadsticks out of my mind, so I easily made a delicious gluten-free version. I love Garlic Cheese Breadsticks and I love recipe inspiration I find on Pinterest!

Garlic Cheese Breadsticks
Ingredients:
·1 recipe Gluten Free Pizza Dough (I use my GF Calzone recipe and roll it out into thick pizza crust instead of a Calzone)
·Extra virgin olive oil (EVOO)
·1 cup shredded mozzarella cheese
·1 TBS minced garlic, plus the garlic oil from the jar
·Dried Italian Seasoning

Directions:
Prepare Gluten Free Pizza Dough according to the recipe. Lightly brush rolled out dough with EVOO. In a small bowl, stir together shredded mozzarella cheese and minced garlic. Spread mixture over the top of the pizza dough. Season, to taste, with dried Italian Seasoning. Cook at 400˚ for 15-20 minutes.


Recipe inspired by Jam Hands

Sausage and Pineapple Pizza

This is my all-time favorite pizza with my favorite toppings - sausage and pineapple. I love the combination of pork and pineapple, and it tastes great as pizza.

Sausage and Pineapple Pizza
Ingredients:
·1 recipe Gluten Free Pizza Dough (I use my GF Calzone recipe and roll it out into pizza crust instead of a Calzone)
·½ lb pork sausage, browned
·½ medium onion, chopped
·¼ cup fresh pineapple, diced
·1 cup shredded mozzarella cheese
·Dried basil and oregano

Directions:
Prepare Gluten Free Pizza Dough according to the recipe. Top rolled out dough with sausage, onion, and pineapple. Sprinkle mozzarella cheese over the top and season, to taste, with dried basil and oregano. Cook at 400˚ for 15-20 minutes.

Homemade Hot Fudge Sauce

Ice cream is one of my favorite desserts. My favorite seasonal flavor this time of year is Peppermint, which is best enjoyed with homemade hot fudge sauce. Store bought hot fudge sauce, with the long list of unrecognizable ingredients, doesn't cut it for this ice cream lover. My recipe for Homemade Hot Fudge Sauce is a 10 minute recipe to prepare that tastes incredibly rich and indulgent!

Homemade Hot Fudge Sauce
Ingredients:
·¾ cup semisweet chocolate chips
·¼ cup butter
·⅓ cup sugar
·1 tsp vanilla
·⅔ cup evaporated milk

Directions:
In a small saucepan, melt chocolate and butter over medium heat. Add sugar. Gradually stir in evaporated milk. Once milk is incorporated, stir in vanilla. Bring mixture to boiling, then reduce heat to medium-low. Boil gently, stirring very frequently for 6-8 minutes or until desired thickness is achieved. Remove pan from heat and cool slightly. Serve warm over ice cream. Store in the fridge and reheat in microwave before serving again.

Peppermint Chocolate Meringue Cloud Cookies

These Peppermint Chocolate Meringue Cloud Cookies are crunchy on the outside and light and airy on the inside. They are addicting because they are so delicious and light; it is hard to eat just one.

I don't know why I was ever intimated by meringue cookies. They truly are easy to prepare, if you have patience. Patience is needed not because they are difficult to prepare, but because you can't eat them right away. You need patience to give up your oven all day or overnight to let the cookies bake. Trust me, your patience will be rewarded. I tried a cookie after 2 hours and they weren't quite done, so I left them in the oven overnight. The next morning they were heavenly.

I didn't use food coloring because I prefer natural food ingredients when I have the choice, but if you eat with your eyes you can add a drop or two of red food coloring to the recipe when you add the peppermint extract. Enjoy!

Peppermint Chocolate Meringue Cloud Cookies
Ingredients:
·4 egg whites, at room temperature
·1 tsp cream of tarter
·1⅓ cup sugar
·½ tsp peppermint extract
·1 cup mini chocolate chips

Directions:
Preheat oven to 350˚. Line 2 baking sheets with parchment paper and set aside.

In a kitchen stand mixer, beat egg whites until foamy. Add the cream of tarter and beat until fluffy, but not stiff. Slowly add sugar 3 TBS at a time. Continue beating until all sugar is added and well-incorporated. Add peppermint extract and beat until meringue is shiny and firm. It should form peaks. Gently fold in chocolate chips by hand.

Drop by full tablespoon onto baking sheets. Place in the oven and turn the oven off. Leave in the oven for at least 2 hours or overnight until cookies are crisp and dry. The meringue cookies will cook from the heat of the turned off oven.

Store in an airtight container.

Yield: 36-42 cookies.


Recipe slightly modified from Lynn's Kitchen Adventures

Parmesan Stuffed Chicken

Mike made this delicious meal for us a month or so ago. The flavor is phenomenal. We served with gluten free spaghetti with marinara sauce, which makes this dish a healthier version of Chicken Parmesan.

Parmesan Stuffed Chicken
Ingredients:
·4 boneless, skinless chicken breasts
·⅓ cup grated Parmesan cheese
·⅓ cup gluten free bread crumbs
·2 TBS fresh parsley, chopped
·1 TBS onion powder
·1 TBS garlic powder
·½ tsp salt
·1 tsp pepper
·1 TBS lemon juice
·½ TBS dried basil

Directions:
Preheat oven to 450˚. Slit chicken breasts down the middle, lengthwise, to open (be careful not to cut all of the way through). In a small bowl, combine ingredients from Parmesan cheese to lemon juice. Stuff mixture into the center of each chicken breast. Place chicken breasts in a glass baking dish and season with dried basil. Bake for 30-40 minutes, or until juices from the chicken run clear. Serve with your favorite vegetable and spaghetti with marinara sauce.

Christmas Chex

This three ingredient Christmas Chex is insanely addicting! It's entirely too easy and quick to prepare, which makes it dangerous since it's so delicious. Merry Christmas!

Christmas Chex
Ingredients:
·6 cups Rice Chex
·2 cups white chocolate baking chips
·6 regular-sized candy canes, crushed

Directions:
Place cereal in a large bowl. In a microwavable bowl, melt baking chips on high for 1 minute and 30 seconds, stirring every 30 seconds until chips are stirred smooth. Stir in crushed candy canes.

Pour chocolate mixture over cereal and toss to combine. Spread mixture on wax paper to cool for 20 minutes. Gently break up candy and store in an air tight container.


Recipe from Betty Crocker

Chicken Pot Pies

This recipe is a simpler twist on traditional Chicken Pot Pie that tastes amazing! Cooking the Chicken Pot Pies in ramekins ensures that each bite delivers pure comfort food flavor. 

I haven't had Chicken Pot Pie in a very long time, and my husband never had it (until I made this recipe). We were both overwhelmed with how easy this recipe is to prepare and how delicious it tastes!

Chicken Pot Pies
Chicken Ingredients:
·2-3 large boneless, skinless chicken breasts
·1 medium onion, chopped
·½ cup of dry sherry
·Salt and pepper
Pot Pie Ingredients:
·1 bag (12 - 16oz.) frozen mixed vegetables, thawed
·1 batch of Homemade Low Cal Alfredo Sauce (or a 16oz. jar of gluten-free alfredo sauce)
·1 recipe of GF Super Easy Pie Crust
·Additional spices of choice - I added salt, pepper, garlic powder, and ground thyme

Directions:
Place chicken, onion, and sherry in a crockpot. Season with salt and pepper and cook on low for 6-8 hours. When chicken is thoroughly cooked, remove from the crockpot and shred. Place shredded chicken, onion, and any remaining cooking liquid in a large bowl.

Prepare Homemade Low Cal Alfredo Sauce and GF Super Easy Pie Crust according to the recipes. Set aside.

In the large bowl with the chicken ingredients, add vegetables, alfredo sauce, and additional spices. Mix to combine well and adjust seasoning to taste. Fill 4 or 5 ramekins with the chicken pot pie mixture. Top each ramekin with a portion of the pie crust dough. Place ramekins on a baking sheet and bake at 425˚ for 35-40 minutes, or until pie crust is done.

Serves: 4 or 5

Bourbon Pecan Pie

Bourbon Pecan Pie is fairly simple to prepare. My favorite part about this recipe, besides the addition of bourbon, is that it is corn syrup free and still tastes delicious!

One of my husband's favorite pies is Pecan Pie. I've never been a big fan of Pecan Pie, until I wrote this Bourbon Pecan Pie recipe. I never knew I was missing out on such a great pie all of these years! My sister bought a gluten-free pie crust from whole foods we tried, so that's what is shown in the picture. It was okay, but we like my Gluten Free Super Easy Pie Crust Recipe better.

Bourbon Pecan Pie
Ingredients:
·1 GF Super Easy Pie Crust Recipe 
·5 TBS butter, melted
·½ cup pecans, toasted
·½ cup pecans, chopped
·1¼ cup packed brown sugar
·3 eggs
·3 TBS bourbon
·Pinch of salt

Directions:Preheat oven to 350˚. Prepare pie crust according to the recipe. Whisk together all ingredients in a large bowl. Pour the filling into the pie crust and bake until just set in the middle, about 40-45 minutes.

Pumpkin Chai Tea Latte

I'm slightly obsessed with my Vanilla Chai Tea Latte recipe. I've selfishly been known to hide all evidence when I make it, so I don't have to share with my husband. Adding pumpkin to the mix is a nice change-up for the fall weather. It's just as delicious as the vanilla variety, just don't tell Mike!

Pumpkin Chai Tea Latte
Inspired by my Vanilla Chai Tea Latte
Ingredients:
·2 black tea bags

·1½ tsp ground cinnamon

·½ tsp ground ginger

·¼ tsp allspice

·¼ tsp ground nutmeg

·1/8 tsp cloves

·1¼ cup water

·1 cup milk

·3 TBS brown sugar

·½ tsp vanilla

·1½ TBS pumpkin puree

Directions:

Place tea bags and spices in a coffee filter, add water and brew. In a small saucepan over medium heat, combine milk, brown sugar, vanilla, and pumpkin puree. Stir and until sugar and pumpkin are dissolved and mixture is heated through. Pour milk mixture into tea mixture in coffee pot, stir, and pour into mugs.

Serves: 2

6 Way Double Chocolate Fudge Cookies Recap

My Double Chocolate Fudge Cookie Extravaganza all started with this base recipe for Double Chocolate Fudge Cookies. I made one batch of these chocolatey, fudgy, sinfully delicious cookies. Then I turned that one batch of cookies into six different and indulgent ways to enjoy, which I've recapped in this post. Enjoy!


Double Chocolate Fudge Cookies (Flourless)



Fudgy Chocolate Crinkle Cookies (Flourless)

Hot Cocoa Cookies (Flourless)



Peppermint Patty Stuffed Chocolate Fudge Cookies (Flourless)



Double Chocolate Peppermint Ice Cream Cookie Sandwiches (Flourless)

Peppermint Bark Double Chocolate Cookies (Flourless)

I've also shared this post on: Slightly Indulgent Tuesday

Peppermint Bark Double Chocolate Cookies (Flourless)

Last, but certainly not least, is the 6th variety from my Double Chocolate Fudge Cookies recipe - Peppermint Bark Double Chocolate Cookies. This scrumptious cookie incorporates the flavors of peppermint bark on top of a fudgy, chocolate cookie. HEAVENLY!

Peppermint Bark Double Chocolate Cookies (Flourless)
Ingredients:
·Double Chocolate Fudge Cookies (Flourless) recipe
·½ cup white vanilla baking chips
·2-3 candy canes, crushed

Directions:
Prepare cookies according to recipe. When baked cookies are cool, spoon melted white vanilla baking chips over the top of each cookie. Sprinkle the tops with crushed candy canes.

Yield: 16-18 cookies


I've also shared this recipe on: Slightly Indulgent Tuesday

Double Chocolate Peppermint Ice Cream Cookie Sandwiches (Flourless)

Is your mouth watering yet from my Double Chocolate Fudge Cookies extravaganza this week? My 5th variety is Double Chocolate Peppermint Ice Cream Cookie Sandwiches. This variety combines chocolate and peppermint (my two favorite holiday flavors) into a refreshing gluten free treat. These flourless ice cream cookie sandwiches aren't just As Good As Gluten, they're better!

Double Chocolate Peppermint Ice Cream Cookie Sandwiches
Ingredients:
·Double Chocolate Fudge Cookies (Flourless) recipe
·Peppermint Ice Cream

Directions:
Prepare cookies according to the recipe. When baked cookies are cool, place a small scoop of Peppermint Ice Cream between two cookies. Serve ice cream cookie sandwiches immediately or store in the freezer.

Yield: 16-18 cookies

Peppermint Patty Stuffed Chocolate Fudge Cookies (Flourless)

Cookie Variety #4 from my Double Chocolate Fudge Cookies recipe is Peppermint Patty Stuffed Chocolate Fudge Cookies! Yes, you read that right. This cookie is holiday flavor overload, in a very good way! A-MAZ-ING!

Peppermint Patty Stuffed Chocolate Fudge Cookies (Flourless)
Ingredients:
·Double Chocolate Fudge Cookies (Flourless) recipe
·Homemade Peppermint Patty Bars

Directions:
Prepare cookie dough according to recipe. Place a small homemade peppermint patty bar into the center of each cookie dough ball. With greased hands, evenly cover peppermint patty with cookie dough.
Bake according to recipe at 350˚ for 10-12 minutes; cool on a cooling rack.

Yield: 16-18 cookies


Cookie variety inspired by Everyday with Rachael Ray, December 2011

Hot Cocoa Cookies (Flourless)

The 3rd Cookie Variety this week from my Double Chocolate Fudge Cookies recipe is Hot Cocoa Cookies. These cookies are delightful! I love the combination of a fudgy chocolate cookie, melted dark chocolate, and ooey, gooey marshmallows.

Hot Cocoa Cookies (Flourless)
Ingredients:
·Double Chocolate Fudge Cookies (Flourless) recipe
·8 jumbo marshmallows
·1 dark chocolate candy bar, broken into 16 one inch squares

Directions:
Prepare cookie dough according to recipe and bake at 350˚ for 10-12 minutes. While baking, cut 8 marshmallows in half and place a square of dark chocolate onto the cut sides of each marshmallow half. Remove cookie sheet from the oven and gently press a marshmallow half, chocolate side down, onto each cookie. Bake for 4 more minutes, until marshmallow is soft. Cool on a cooling rack.

Yield: 16-18 cookies


Cookie variety inspired by Everyday with Rachael Ray, December 2011

Fudgy Chocolate Crinkle Cookies (Flourless)

Fudgy Chocolate Crinkle Cookies are Variety #2 from my Double Chocolate Fudge Cookies recipe. These Fudgy Chocolate Crinkle Cookies are indulgent bites of sweet, gooey, fudgy chocolate.

Fudgy Chocolate Crinkle Cookies (Flourless)
Ingredients:
·Double Chocolate Fudge Cookies (Flourless) recipe
·Additional ¼ cup of powdered sugar

Directions:
Prepare cookie dough according to recipe.

Place ¼ cup of powdered sugar in a small bowl. Roll balls of cookie dough in powdered sugar prior to placing on the baking sheet lined with parchment paper.

Bake according to recipe at 350˚ for 10-12 minutes; cool on a cooling rack.

Yield: 16-18 cookies

Double Chocolate Fudge Cookies (Flourless)

Last year, my Flourless Fudge Cookies were a family favorite. For the holidays this year, I've improved my recipe to create Flourless Double Chocolate Fudge Cookies. The new and improved cookie is twice as chocolately and even fudgier than the original. Sinful!

Since it is the seasoning of giving, I couldn't simply stop with one cookie variety. I had to create six! Yes, six and I had so much fun doing it! This is the first cookie recipe which serves as the base cookie for the remaining five recipes I'll be sharing over the next few days. My recipe below isn't an ordinary base cookie recipe though; it is sinfully delicious on its own with a big glass of milk.

Double Chocolate Fudge Cookies (Flourless)
Ingredients:
·3 egg whites, at room temperature
·1½ cups powdered sugar
·¾ cups cocoa powder
·¼ tsp salt
·1 tsp vanilla extract
·½ cup semi-sweet chocolate chips, melted

Directions:
Preheat oven to 350˚. In a kitchen stand mixer, beat egg whites until soft peaks form (about 5 minutes). Beat in ½ cup of powdered sugar until mixture is well blended. Add the rest of the ingredients and beat until well blended. Dough will be stiff and sticky.

Using a greased spoon or hands, drop balls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes; cool on a cooling rack.

Yield: 16-18 cookies.

Homemade Peppermint Patty Bars

Homemade Peppermint Patty Bars are a delicious homemade treat for the Christmas season. They taste like pure minty, chocolate delicious-ness! 

Now that the holidays are here, I finally made a recipe I wanted to make in June when I adopted gluten-free blogger Lynn from Lynn's Kitchen Adventures - Homemade Peppermint Patties. I'm so glad I made this recipe as it's fairly easy to  make and it tastes just like a York Peppermint Patty.


Click here for Lynn's Homemade Peppermint Patty recipe.

Aunt Julie's BBQ Beans

Aunt' Julie's BBQ Beans are meaty and sweet. The dish disappears quickly at any gathering. I'm not a fan of BBQ beans, except for this delicious family recipe. 

Aunt Julie’s BBQ Beans
Ingredients:
·½ lb ground beef
·½ lb ground sausage
·1 medium onion, chopped
·14 oz. catsup
·¾ cup brown sugar
·1 tsp dry mustard
·2 tsp minced garlic
·Salt and pepper
·1 - 15oz. can each baby butter beans, drained
·1 - 15oz. can each red beans, drained
·1 - 15oz. can each kidney beans, drained

Directions:
Brown meats in a large saucepan. Drain grease and add onion. Cook to soften onion. Add remaining ingredients and simmer on low/medium for 1 hour.

Yield: 1 large gathering


I've also shared this recipe on: Slightly Indulgent Tuesday, This Week's Craving

Apple Cider Floats

Apple Cider Floats are a quick and fun twist on a favorite fall beverage.

To prepare an Apple Cider Float, all you need to do is top a glass of warm apple cider with a scoop of homemade vanilla ice cream sprinkled with a dash of ground cinnamon. Serve immediately with a spoon and enjoy!


Recipe inspired by a more complicated version from a "Everyday with Rachael Ray" 2011 recipe.

Mexican Cornbread Casserole

Don't be fooled by the photo's less than stellar portrayal of this wonderful dish! The spicy flavors in this layered, Mexican-inspired dish are very satisfying!

Mexican Cornbread Casserole
Ingredients:
·2 eggs, slightly beaten
·1 - 16oz. can cream-style corn
·1 cup yellow cornmeal
·½ tsp baking soda
·½ tsp salt
·¼ cup canola oil
·1 cup milk
·2 cups shredded Mexican style cheese blend
·1 lb ground beef, browned with homemade taco seasoning
·1 onion, chopped
·2 tsp minced garlic
·10-15 pickled jalapeño slices

Directions:
In a medium bowl, combine ingredients from eggs to milk. Pour half of the mixture into the bottom of a 6-quart crockpot.

Layer half of the cheese, all of the ground beef, onion, garlic, and jalapeño slices on top of the cornbread mixture. Top with remaining cheese. Pour remaining cornbread mixture over the top.

Cover and cook on low for 6 hours.

Yield: 6 servings

Homemade Blackberry Jam

This is the simplest 2 ingredient jam recipe. It's purely delicious!

Last year, I made freezer jam for the first time. It was simply amazing and the best strawberry jam I'd ever had. I vowed never to go back to store-bought jam again. A few weeks ago, I ran out of homemade strawberry freezer jam and needed to quickly make more jam. I had a few containers of blackberries on hand and sugar, but no pectin. I came across this recipe from Savory Sweet Life and it was perfect for me. It's so simple that it only requires 2 ingredients, neither of which are pectin or canning equipment! For simplicity, I chose to keep all of the seeds in the jam. I also only used equal parts of crushed blackberries and sugar.


 Click here for the Blackberry Jam recipe from Savory Sweet Life

Mexican Pizzas with Homemade Refried Black Beans

Slightly spicy and delicious, these Mexican Pizzas with Homemade Refried Black Beans are an easy and healthier gluten-free version of Taco Bell's Mexican Pizza.

Mexican Pizzas with Homemade Refried Black Beans
Ingredients:
·1 lb. ground beef, seasoned with Homemade Taco Seasoning
·Seasoned Black Beans recipe
·½ cup water
·Soft corn tortilla shells
·Mexican style shredded cheese
·Salsa
·Pickled jalapeño slices
·Green onions, chopped

Directions:
Brown ground beef, drain grease, and then cook with Homemade Taco Seasoning.

In a small saucepan, combine all ingredients from my Seasoned Black Beans recipe with ½ cup water. Simmer for 5 minutes, and then mash to achieve your desired refried black bean consistency.

To assemble Mexican pizzas, top one corn tortilla shell with seasoned ground beef and cheese. Layer with another corn tortilla, topped with refried black beans and cheese. Top with another corn tortilla shell. Cover the top of the corn tortilla shell with salsa and cheese. Press in a greased George Foreman grill for 3-4 minutes. Remove and top with jalapeños and green onions.

Notes: Instead of using a George Foreman grill, you can assemble the Mexican pizzas and place in a 400˚ oven for 10 minutes. For crispier corn tortilla shells, fry in a skillet with oil before assembling.

Spicy Cashew Pork and Broccoli

One single bite combines delicious flavor profiles and contrasting textures. One bite starts out sweet, but finishes with some spicy heat. The flavors contrast between crunchy cashews and brocolli and softer rice and pork. Delish!

Now that I'm in a Chinese food phase, I've started combining elements of my favorite Chinese recipes to create a new spin on recipes. I've never had a Chinese recipe with pork until now, and I'm happy with how well pork does in Chinese recipes. I love this recipe and it's definitely a keeper.
this is the perfect Chinese Pork recipe.

Spicy Cashew Pork and Broccoli
Ingredients:
·2 TBS EVOO (extra virgin olive oil)
·2 boneless pork chops, cut into bite-sized pieces
·2 TBS cornstarch
·1 TBS minced garlic
·3 green onions, chopped
·10 oz. frozen broccoli
·½ cup orange juice
·½ cup water
·1½ TBS hot chili sauce
·2 TBS rice vinegar
·1 tsp GF soy sauce substitute
·½ tsp ginger
·1 tsp sugar
·½ cup cashews
·Cooked brown rice

Directions:
In a large saucepan, wok, or Dutch oven, heat oil over medium heat. Toss pork with 1½ TBS cornstarch. Add pork, garlic, green onions, and broccoli to the pan, and cook for 3-4 minutes.

In a small bowl, combine remaining cornstarch, orange juice, water, hot chili sauce, rice vinegar, GF soy sauce substitute, ginger, and sugar. Add sauce mixture to pork and simmer on medium/high heat for 3 to 5 minutes, or until somewhat thick.

Stir in cashews and serve over brown rice.

Serves: 4

Buffalo Chicken 3 Ways

This past weekend I had a Buffalo Chicken Extravaganza! I made my Healthier Buffalo Chicken Dip for friends on Saturday night, and then I made Buffalo Chicken 3 Ways on Sunday. My Buffalo Chicken Extravaganza all started with this recipe for Crockpot Buffalo Chicken I found on Pinterest.

The only changes I made to the recipe were that I cut it in half and I used fresh, 100% natural chicken breasts. I can already tell this is going to be one of my new favorite recipes. The crockpot does all of the work in providing you with a wonderful Buffalo Chicken base to be used in a variety of recipes, including the 3 Ways I used it....

First, Jalapeño Buffalo Chicken Mac & Cheese was my favorite way to enjoy the Crockpot Buffalo Chicken. I made my Revolutionary GF Mac & Cheese, substituting Colby Jack cheese for the Cheddar cheese. I sauteed chopped green onions, chopped pickled jalapeños, and diced celery in olive oil. Then, I stirred in the veggies and a good portion of the prepared Buffalo Chicken to the Mac & Cheese. Which was then topped with more jalapeños and cornflakes. It was sensory overload and absolutely, positively, a-maz-ing!

Up next, was my husband's favorite variety, Buffalo Chicken Nachos. This easy to prepare dish is very satisfying. In an oven safe dish, top corn tortilla chips with buffalo chicken and shredded colby jack cheese. Place under the broiler for 3-5 minutes, until cheese is melted. Top with diced celery and jalapeños. It's a fantastic accompaniment for lazy weekends watching sports games.

Lastly, was a classic way to enjoy Buffalo Chicken as a Hot Buffalo Chicken and Cheddar Sandwich. I placed two spoonfuls of Buffalo Chicken and a slice of Cheddar cheese between two buttered (and terribly unevenly cut) pieces of homemade Gluten Free Sandwich Bread. Then, I cooked over medium heat in a skillet. This is a delicious twist on a classic grilled cheese that also makes for a simple and quick lunch.

We thoroughly enjoyed my Buffalo Chicken all 3 ways. Mike and I loved it so much, that I'm sure it won't be long until another extravaganza. What are your favorite ways to enjoy Buffalo Chicken?

Lauren

I've also shared this post on: Slightly Indulgent Tuesday

Adopt a Gluten-Free Blogger: Chocolate Covered Katie

Snickerdoodle Blondies and Chocolate Chip Blondies

I discovered healthy dessert blogger, Katie at Chocolate Covered Katie, on Pinterest in November when I made her irresistible Chocolate Pumpkin Pizookie! When it came time for the November Adopt a Gluten-Free Blogger event, hosted this month by Kalinda at Wheat Free, Meat Free, I knew I was going to adopt Katie. While Chocolate Covered Katie is not a gluten-free blog, the blog is easy to search for gluten-free recipes.

I have a huge sweet tooth and am intrigued by all of the healthy dessert recipes Katie posts. My experiences trying her recipes have always been positive. I indulge my sweet tooth, knowing that I'm eating healthier desserts without tasting it!

I recently made two of Katie's healthy blondie recipes - Chocolate Chip Blondies and Snickerdoodle Blondies. The Chocolate Chip variety tastes heavenly and like a classic blondie should. The Snickerdoodle variety is more fudgy than the Chocolate Chip variety, but it tastes equally as delicious!

Once you take a bite of either of these blondies, you'll have no idea that they are gluten-free, low calorie, and high in omega-3. Or, that they are flourless and the secret ingredient is white beans! I've used both garbanzo beans and great Northern white beans, which both work fantastically.

I have a few more recipes from Katie pinned to try someday, including Gooey PB&J Blondies, Chocolate Peanut Butter No Bake Cookies, and Cookie Dough Dip. I'm confident they will all be amazingly delicious!

In previous Adopt a Gluten-Free Blogger events I've made:
·Kelly at 18 Hour Kitchen - Black Bean Cupcakes
·Shirley at Gluten Free Easily - Flourless Pizza Crust AND Garlic Cheese Biscuits
·Carol at Simply...Gluten Free - Cherry Cola Ribs
·Lynn at Lynn's Kitchen Adventures - Homemade Vanilla Pudding, Mexican Chicken Lasagna, and Green Chili and Cheese Cornbread

·Elana at Elana's Pantry - Peanut Butter Chocolate Chip Cupcakes

·Brittany at Real Sustenance - Chana Masala, Lemon Zested Carrot "Fries," and Thai Peanut Noodles

·Heidi at Adventures of a Gluten-Free Mom - Power Truffles and Slow Cooker Pumpkin Pie Oatmeal

·Jeanine at The Baking Beauties - Wonderful Gluten-Free Sandwich Bread

Kung Pao Chicken

Incredibly aromatic, slightly spicy, and surprisingly quick and easy to prepare. This Kung Pao Chicken is As Good As Gluten and as good as Chinese takeout.

Yes, I'm still going strong on my "Make Your Own Chinese Takeout" kick. If it's anything like my Mexican food addiction that lasted a few months after I came back from Riviera Maya, Mexico this summer, this Chinese food addiction will likely last me into the holidays.

Kung Pao Chicken
Ingredients:
·1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
·2 TBS cornstarch
·2 TBS EVOO (extra virgin olive oil)
·¾ tsp minced garlic
·3 TBS dry sherry
·3 TBS GF soy sauce substitute
·3 TBS water
·¼ tsp hot chili sauce
·1½ tsp rice vinegar
·2 tsp brown sugar
·4 green onions, chopped
·1 – 8oz. can water chestnuts, drained and rinsed
·½ cup peanuts, chopped
·Cooked brown rice

Directions:
Toss chicken with 1½ TBS cornstarch. Heat EVOO over medium heat in a large saucepan or Dutch oven. Add chicken and garlic and sauté for 3-4 minutes.

In a small bowl, combine remaining cornstarch, dry sherry, soy sauce substitute, water, hot chili sauce, rice vinegar, and brown sugar. Add sauce mixture to the chicken and cook for 1-2 minutes.

Stir in green onions, water chestnuts, and peanuts. Cook until juices run clear in the chicken and sauce is thick. Serve over brown rice.

Pumpkin Hot Cocoa

Pumpkin Hot Cocoa is a rich, decadent fall variety of one of my warm weather favorites, hot cocoa.

Last year, the barista at Starbucks looked at me rather oddly when I asked for a Pumpkin Spice Hot Cocoa. I'm not a huge coffee fan, but I wanted the flavors of a Pumpkin Spice Latte in a hot cocoa format without the coffee. The barista made my odd drink request, but the taste was disappointing and left something to be desired. This fall, I've concocted my own version of Pumpkin Hot Cocoa. The taste is delicious and oh so satisfying!

Pumpkin Hot Cocoa
Ingredients:
·1 cup skim milk
·1 TBS unsweetened cocoa powder
·1 TBS granulated sugar
·1 TBS pumpkin puree
·½ tsp ground cinnamon
·Dash of allspice, cloves, ginger, and nutmeg

Directions:
Combine all ingredients in a small saucepan. Heat over medium heat, whisking frequently. Heat until ingredients are well combined and hot cocoa is heated thoroughly, about 5 minutes.

Yield: 1 serving

Carbonara

I love the flavors in carbonara! Before I went gluten-free, I used to cook carbonara a lot. The pages in my Rachael Ray cookbook are stuck together from cooking her carbonara recipe so much. This carbonara recipe is my take on Rachael Ray's recipe, with amped up flavors and gluten-free ingredients. It's as good as I remember in my pre-gluten-free days and, of course, As Good As Gluten!

Carbonara
Ingredients:
·½ lb gluten-free spaghetti noodles (I use Tinkyada Brown Rice Spaghetti Noodles)
·EVOO
·4 slices bacon, chopped
·2 tsp minced garlic
·¼ red pepper
·½ cup dry sherry
·2 egg yolks
·½ cup frozen peas
·½ cup shredded Parmesan cheese
·Salt and pepper
·Handful of chopped parsley to garnish

Directions:
Bring a pot of water to a boil. Salt the water and add gluten-free spaghetti noodles.

In a skillet, heat EVOO over medium heat. Add chopped bacon and cook until bacon is about 2 minutes from being done. Add garlic and red pepper, and cook for 2-3 more minutes. Deglaze the pan with the dry sherry, stirring for 1 minute to soak up the pan drippings.

In a small bowl, lightly beat 2 egg yolks. Add a ½ cup of the pasta cooking water to the eggs (this prevents the eggs from scrambling when they are later added to the pasta).

Add frozen peas to the boiling water with the pasta, for the last 3-4 minutes of the pasta's cooking time. When the pasta is cooked to al dente, drain the remaining water.

Add the pasta and peas to the skillet with the bacon. Over medium heat, add the beaten eggs and stir constantly for 2 minutes. Season with salt and pepper and stir in Parmesan cheese. Serve immediately with a green salad.

Serves: 4


Recipe inspired by Rachael Ray Classic 30-Minute Meals Cookbook