My Version of a Gluten Free Crustless Coconut Pie

When living in Guatemala I use to make this pie a lot. I had a friend there who really liked it and that was hard for me to believe because it is so simple!

When planning for a visit from my Dad I thought about it and decided to try and make a gluten free version and succeed I did. We loved it my Dad said the only problem with it was he was too full to eat more.

It is moist with a bread like base and a slightly crunchy coconut topping. Make one and see for yourself and let me know what you think.

Gluten Free Crustless Coconut Pie

Ingredients:

4 eggs, beaten
1 cup sugar
1/2 cup GF Bisquick

1 cup milk

1 cup heavy cream
4 tablespoons butter, melted
7 ounces flaked coconut
1 teaspoon vanilla extract

Directions:

Mix the ingredients together in the order listed.

Bake in greased pie pan at 350 degrees F for 40 to 45 minutes.

Store leftovers in refrigerator.

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Deep South Dishes Beef Enchilada Casserole

My favorite bloggers Beef Enchilada Casserole such cheesy goodness you surely won't be able to resist!

I saved this recipe a long time ago but never got around to trying it. I had bought the ingredients several times and used them in something else. Last week when I needed a quick meal I thought about it and pulled it out and I'm so glad I did.

Mary at Deep South Dish is my inspiration she has great recipes and she is Southern which makes it even better. I usually have to adapt her recipes to my gluten free lifestyle but this one is just naturally gluten free.

I did omit the onions though because hubby has an allergy to them.

Beef Enchilada Casserole

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 15 min |

Yield: About 6 to 8 servings

Ingredients

• 2 pounds of ground beef
• 2 (8 ounce) cans of tomato sauce
• 1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
• 1 (10 ounce) can of enchilada sauce
• 1-1/2 teaspoons of chili powder
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly cracked black pepper
• About 16 corn tortillas
• 2 cups of shredded cheddar cheese

Instructions

Preheat oven to 375 degrees F. Cook ground beef until browned, breaking up the meat as you go . Drain off excess fat, if needed, and return to skillet.

Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally.

Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Place enough tortillas to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.

Source: http://deepsouthdish.com

Then I added a green salad and dessert and I had a terrific supper!

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Dig A Little Deeper

Health Update:

I haven't written in a while to let you guys know what's going on with me so here we go.

Months ago I was having like three migraines a week and my daughter called and asked me a question. I'm the mother so I should be asking her questions but at this time God used her to ask me and I'm so glad He did. The question was, "Mom are you sure your skin care products, hair care products etc are gluten free"? This made me start thinking I felt desperate to try some new things and try to get over having so many headaches. So I started investigating everything I was using. I found that my shampoo, conditioner, and eye cream had wheat in them. I changed these plus went to a toothpaste that I was sure was gluten free. I have changed many of my skin and hair care products.

One thing I have eliminated totally are all Bath and Body Works products not because I found them to be bad but when asking Bath and Body Works for a list of their gluten free products they were not able to provide one. I don't know if this means that everything has gluten in it or if they are just unwilling to take the time to inform us but whatever it means I'm not willing to go there.

Another change I am making is trying not to clean with chemicals. I still have some of these products in my house and will continue to use them until they are gone but then I am going to natural cleaning products.

In taking these small steps I am feeling sooo much better. I still have allergy related headaches but I have not had a migraine since August 17, I keep a migraine journal so I know.

So if you are suppose to be gluten free for a health issue and you are still having problems just dig a little deeper! It will be worth it!

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My Famous Vegetable Beef Soup

Yay it's soup weather! Being from the south we don't have soup until the fall during the summer we're too hot and in the spring we are tired of it but in the fall and winter I make a lot of soup. So it's been really rainy here and in the 60's and Honey and I both were wanting soup.

I've made this recipe numerous times and everyone loves it. Honestly I would love to tell you that it requires a lot of work but I would be lying and my Momma taught me not to lie so I have to be honest it is easy. The hardest part of it is cutting up your meat and vegetables, if you want to use fresh ones, and then waiting on it to get done.

I usually use frozen vegetables because I like to use things that I have in my freezer. I use a cheaper grade of steak or stew meat and then I let it cook for hours.

My Famous Vegetable Beef Soup

2 TBS of olive or canola oil
1 pound beef
1 TBS Ham or Chicken broth granules
1 cup water
1 - 15 oz. cam tomato sauce
1 - 15 oz. can diced tomatoes or you can use a can of tomato with peppers
1 can diced carrots
1 - 16 oz. bag frozen butter beans
1 - 16 oz. bag whole kernel corn
1 lg potato
salt and pepper to taste

Heat oil in a dutch oven. Cut up beef into bite size pieces and add to hot oil, cook until brown. Add broth granules and water heat until boiling. Cook on med heat for about 1 hour. Add other ingredients and cook until all vegetables are done. 

I serve with hot cornbread, remember I'm a southern girl.

You can adjust vegetables according to what you prefer.

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Thanks for stopping by y'all please cone again soon!