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