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Gluten Free Meatloaf “Cupcakes”

24 Feb

My kids were totally grossed out the first time I told them we were having meatloaf cupcakes for supper!  OLYMPUS DIGITAL CAMERABetter yet, meatloaf cupcakes with ketchup frosting!  But once they smelled them baking, and especially after eating them, Big A and Little C had a new favorite supper dish!  I love that even though I can no longer eat gluten products, I can still enjoy some of my old favorites, but this meatloaf is seriously the BEST meatloaf EVER!

  • 1 cup gluten free puffed rice cereal crushed
  • 1/2 cup warm water
  • 1lb ground beef
  • 2 tablespoons dried parsley flakes
  • 1envelope dry onion soup mix
  • 1 egg
  • 4 tablespoons ketchup (2 will get mixed in and the other 2 will get spread on top)

Preheat your oven to 350, spray a 6 muffin tin with nonstick spray.

Pour crushed rice cereal in a mixing bowl, add warm water and let sit until cereal is softened.  Add ground beef, parsley, egg, onion soup mix and 2 tablespoons of ketchup and mix well.  I used my hands, it’s the best way to get it mixed really well.

Pack each muffin hole with the meat mixture, fill right to the top.  Bake for 20 minutes, remove from oven and spread on the remaining 2 tablespoons of ketchup, then bake for an additional 20 minutes.

If you aren’t a fan of ketchup, substitute 4 tablespoons of cream of mushroom soup.  I like to serve it with mashed potatoes and a veggie.  You could easily make up a double or triple batch of these and freeze several of them for another night!




Gluten Free Lasagna Rolls

23 Feb

These delicious gluten free lasagna rolls are are a less messy way to serve lasagna.  You can do an entire pan and serve all at once, or freeze a few and just eat one at a time.OLYMPUS DIGITAL CAMERA

  • gluten free lasagna noodles
  • your favorite pasta sauce- I use Prego Traditional
  • 1lb ground sweet Italian sausage-or spicy if you like it hot
  • Ricotta cheese
  • shredded mozzarella cheese
  • Italian seasoning
  • cooking spray

Preheat your oven to 350

Start by cooking the pasta.  I roll is one serving so depending how many people you are feeding or how many you want to freeze cook as much as you need.  While pasta is cooking brown the Italian sausage.  I like to put the cooked sausage in my Ninja chopper to get it really finely chopped before putting it into the rolls.

Mix your ricotta cheese with the Italian seasoning, again depending on how many rolls you are cooking.  When I make 12 rolls, I use about 2-3 tablespoons of seasoning.  Add a few sprinkles of mozzarella cheese and mix well.

When the pasta is ready, lay it out flat and spread on the cheese mixture first.  Next add a layer of the finely chopped sausage, then top with a layer of sauce.  Roll it up and place in a well greased glass baking pan.

When all the rolls are in the pan, pour the remaining sauce over the top of them and add another sprinkle of mozzarella over them.  Put in the oven for about 20 minutes or until all the cheese has melted and is hot and bubbly.

Freeze any remaining rolls in a Tupperware or freezer bag and reheat whenever you want a fast meal!



Super Bowl full of Chili

3 Feb

It’s Super Bowl Sunday, which may as well be a national holiday because it is the most watched televised sporting event in the U.S., and around the globe.  It is also right there with Thanksgiving in terms of eating.  Top contenders for most eaten food today will be pizza, wings, any numbers of chips and dips, and my personal favorite: CHILI!

Our team isn’t in the bowl this year, boo hoo!  But we will watch anyway, primarily for the awesome commercials and the half time show.  What is the Dummy cooking today?  You guessed it- chili!  Not just any chili though, tonight is white bean turkey chili served with sour cream, cheese and corn tortilla chips.

What you need:

1 lb. Lean Ground Turkey
2 Tbs.Olive Oil
2 Cloves Garlic, finely chopped
1 White Onion, diced
4 Cans Navy Beans (15 oz.) drained
1 Tbs. Cumin
1 tsp. Cinnamon
1/4 cup Sweet Corn
2 cups Vegetable broth
Oregano to taste
Saute garlic. Add ground Turkey into the skillet. Cook on medium heat until browned. Remove from skillet and place in crock pot.

Saute onion until it turns clear and add to crock pot. Add in the rest of the ingredients.  Cook on low for 6 hours-ish.

I serve it shredded cheddar and a dallop of sour cream on top.  A side of tortilla chips finishes it off!

Gluten Free Peanut Butter Cookies

25 Jan

Peanut butter cookies are my favorite.  Well, pretty much anything with peanut butter . . . apples, celery, peanut butter balls . . . So many wonderful things you can do with peanut butter!  Here is my recipe for the best EVER peanut butter cookies.

  • 1 cup any kind of peanut butter
  • 1 cup granulated sugar
  • 1 egg (or equivalent egg substitute)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda

Preheat oven to 350.  Mix peanut butter and sugar until well blended.  Wisk egg in separate bowl and add to peanut butter/sugar.  Add vanilla and baking soda, mix all ingredients.

Grease cookie sheets and spoon 1/2 balls of dough, press cris-crosses gently into balls.  Bake for 10 min or until golden.  Let cool.  Eat!

I have to share these pictures with you of Little C helping me bake.  He was a very good assistant and he learned 2 very important lessons today.  #1-Vanilla doesn’t taste yummy like vanilla ice cream.  #2 Don’t stick your fingers in the beaters while they are mixing.





Happy Birthday to Me

20 Jan

If you follow me, you probably have figured out by now that I’m sort of cheap.  Not just frugal, cheap.  That means that when I throw a birthday party, I do the best I possibly can for the least amount of money possible.  It’s almost like a game to me!  And you also probably saw my sad, yet hilarious birthday cake fail .  Some of you even sent me tips for my next cake!  Well, I can assure you that the only part of my party that failed was the cake- and even that monstrosity was delicious!

Being that my favorite colors are pink and purple (I know, am I 5?) and that Valentine’s Day is only a month away, I sort of did a 2-for-1 with my decorations.  I figured why take all that time making decorations just to rip them all down after a few days?  I went with a heart theme and decided that everything could stay up until after Valentine’s.  Plus, it all looks really cute, so why not enjoy it for a month?  Here’s the cheap kicker- I bought EVERYTHING at tOLYMPUS DIGITAL CAMERAhe Dollar Store!  Score!OLYMPUS DIGITAL CAMERA

My mantle was fun to decorate, it’s so versatile.  You look on Pinterest and you see all these fabulous mantles for every occasion and Holiday one could possibly think of, and yet my mantle is always the same,except for Christmas and Halloween.  I guess I’m just lazy!  I took everything off the mantle and then I went crazy.  I started with those adorable red mini lanterns with the pink hearts on them.  I got a pack of 6 for $1!  They pop open a lot, but hell, they were $1.  I taped them shut and find them irresistibly cute.  I had a ton of paint sample cards in shades of pinks and purples, which I cut into hearts and stapled to pink ribbon and hung as well.  Then, for extra cute factor, I hung some pink and purple curling ribbon.  That also serves as cat entertainment, and it’s JUST out of their reach.  I had a partial spool of pink tulle that I laid over the top of the mantle, kind of like you would a table runner.  I found some vases in the cabinet and put curling ribbon and an LED tealight in one, a pink heart doily in another with LED tealights, and an LED candle in the 3rd.  Then I placed a few cute pics of the fam on to finish it off.  Total cost for my birthday/Valentine’s Day mantle: $1.  Seriously!


In the dining room, I hung a cute pink paper fan on the wall as well as 2 more of the pink heart doilies.  I got a pack of 35 of the paper doilies for $1, so they we all over and I still have several left for a Valentine’s craft.  I hung another mini paper lantern from my candle sconce, and below all that is my cute Happy Birthday sign, also only $1.  Total cost-$3

The table I covered in a cute plastic table cloth and set out some more of the doilies.  I used paint sample cards and foam stickers to make food cards.  Instead of just writing what the dishes were, I got cute and wrote “eat dip” or “sugar rush”.  Recognize those two dishes?  My famous chocolate covered marshmallows and spinach artichoke dip! Total cost for the table decor-$1OLYMPUS DIGITAL CAMERA


OLYMPUS DIGITAL CAMERA 156301_4695180491553_732559386_n OLYMPUS DIGITAL CAMERAI also hung streamers from corner to corner, curling ribbon from the chandeliers, and more of the paper lanterns.  The boys helped me make foam hearts of varied sizes, which we stuck to ribbons and hung in the windows.

Total cost for all of the party decorations-$9 and I still have a pack of streamers left!



Hot Spinach Artichoke Dip

23 Dec

This is super yum!  I brought it to my Christmas party at work and we licked the dish clean!  (not literally, I waited to lick until I got home!)448016  I serve this delicious dip hot with Nuthins crackers or all corn tortilla chips.  You could also serve with fresh bread.

recipe makes 4 cup
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
Preheat oven to 375 degrees F (Lightly grease a 7×11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Gluten Free Pumpkin Cheesecake

23 Dec

It’s Christmas folks!  (as if you had missed the memo) And that means I’m going to be in the kitchen baking, cooking and making a giant mess for the rest of the day!  Yay!

Now that I’m Gluten Free, cooking has taken on a WHOLE new meaning.  It’s no longer as simple as it used to be.  I’m using things like Tapioca Starch and Xanthan Gum that I never knew even existed before.  Alas, if you find the right recipes and have the right tools at your disposal, cooking is still just as fun and delicious as it was when it was filled with Gluten.cheesecake

Gluten Free Pumpkin Cheesecake . . . my Christmas dessert


1 1/2 cups quick oats, uncooked
1/2 cup finely chopped walnuts or pecans
1/2 cup packed brown sugar
1/3 cup butter, melted

For crust: Preheat oven to 350 degrees; combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or til golden brown; let cool.

For the cheesecake filling:

16 ounces  cream cheese
14 ounces organic non-GMO silken tofu
1 cup cooked pumpkin (canned is fine)
2 teaspoons vanilla
1 cup packed light brown sugar
2 tablespoons tapioca starch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt


Scoop the cream cheese, soft tofu, and pumpkin puree into the food processor bowl. Add the vanilla extract, sugar, tapioca starch, ginger, cinnamon and sea salt. Process until the ingredients form a smooth and creamy pudding-like filling.

Spoon the pumpkin cheesecake filling into the prepared pan. Spread the filling evenly and smooth out the top with a back of a spoon.

Place in the center of a pre-heated oven and bake for 55 to 60 minutes until golden brown. Turn the oven OFF. Leave the cheesecake in the cooling oven to set for one hour.

Remove the cheesecake from the oven and set it on a wire rack to continue cooling.

When cool, place a piece of parchment paper over the top of the pan and place an inverted dinner plate on top to keep condensation from forming and dripping onto the cheesecake.

Chill the cheesecake for several hours- overnight is even better.

Using a thin flexible spatula or plastic knife, gently loosen the sides of the cake from the Springform pan; release the spring and carefully remove the ring.

Use a thin sharp knife to slice the cheescake.
Cook time: 1 hour

Yield: Serves 10-12