Gluten Free Poppy Seed Chicken Casserole

Umm I love Poppy Seed Chicken and the last time I made it gluten free I was not crazy about it but this time it was great! I was hoping to have enough to freeze some for later, NOT we ate all but a small helping which I had the next day for lunch.

Gluten Free Poppy Seed Chicken Casserole

• 3 to 4 large chicken breasts (I use 2 large boneless)
• 1 carton of cream of chicken condensed soup (I use Pacific Organic Cream Of Chicken Condensed Soup)
• 8 oz sour cream
• 2 tablespoon poppyseeds
• ¾ sleeve of GF crackers (I use Lance Gluten Free Original Crackers and estimate the amount)
• ¼ tsp crushed garlic
• ½ stick butter, melted

Instructions

1. Preheat oven to 350 degrees.
2. Simmer chicken breasts in water until no longer pink (about 15 minutes).
3. Cool and chop chicken.
4. Combine sour cream, soup, garlic, 1 TBS Poppyseed and salt and pepper to taste. Mix well.
5. Add chicken to mixture.
6. Pour into buttered 9X13 casserole dish.
7. Crush crackers and mix well with melted butter, place over top of casserole.
8. Sprinkle with leftover poppy seeds.
9. Bake for 30 minutes or until hot and bubbly.

Serve over white rice if desired.

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Chocolate Chip Pound Cake

A very easy moist delicious pound cake for those chocolate lovers in your family!

Chocolate Chip Pound Cake

An easy recipe that can be made with or without gluten! 

 Ingredients:

    •    1 (18.25 ounce) package yellow cake mix
    •    1 (3.9 ounce) package instant chocolate pudding mix 
    •    1/4 cup milk
    •    1 cup vegetable oil
    •    4 eggs, beaten
    •    1 cup sour cream
    •    1 tsp vanilla
    •    1 cup milk chocolate chips

Directions:

Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.

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Slow Cooker Mississippi Post Roast

This is so good and easy!

Slow Cooker Mississippi Pot Roast

Ingredients:

1 Beef Roast - Regular size
2 TBS Ranch Dressing Mix
2 1/2 TBS Brown Gravy mix
2 TBS Mushroom soup mix
1/2 Cup water
1 stick of butter (unsalted or salted....doesn't matter)

Instructions:

Place your roast in your slow cooker
Add mixes to water and wisp until mixed well. Pour over meat.
Cut the butter into pieces and place on met.
Place the lid on, cook on LOW for 7-8 hours
If you don't have as much time, I've cooked on High for 3 hours, then turned it to LOW for an hour or so and it turned out fine.

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Saucy Chicken and Sausage Over Creamy Parmesan Polenta

This is great kind of like a chicken stew over grits. I over did my spices the first time around so I can't wait to try it again will a little less hot sauce.

Saucy Chicken and Sausage Over Creamy Parmesan Polenta

Saucy Chicken and Sausage Ingredients:

1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tsp dry oregano
salt and pepper to taste
1 (about 6 oz) chicken breast, boneless and skinless, cut into small bite size pieces
2 Italian sausage links, cut into 1 inch pieces ( I used the estimated amount in Venison sausage)
½ cup chicken broth or dry white wine
1 cup tomato sauce
2 shakes of hot sauce
2 tbsp butter
2 tbsp fresh parsley chopped for garnish

Creamy Parmesan Polenta Ingredients:

1 Roll of store bought Polenta
enough liquid to cover bottom of 2 quart pan, water, broth or milk
1 cup (8 oz) Italian blend cheese
3 tbsp butter
black pepper and salt to taste

Instructions:

 

For Saucy Chicken and Sausage

In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.

Stir in the chicken broth and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.

Cook for 5 more minutes, remove from heat and garnish with chopped parsley.

For Creamy Parmesan Polenta

Remove store bought polenta from roll and chop up so that's it's easier to blend with liquid. Pour liquid over the top, cover and cook on low stirring occasionally until polenta and liquid are mixed well, you may need to add more liquid to get to desired consistency.

Once it is mixed well, remove from heat and stir in the remaining ingredients.

Serve by plating polenta, then topping it with the chicken and sausage stew.

Steamed Fried Cabbage

I grew up eating cabbage cooked in many ways but this was always one of my favorite. When I mentioned it to my husband he had never heard of such but after eating it one time he is hooked.

Steamed Fried Cabbage

Ingredients:

1 large head of green cabbage

1 stick of real butter

Salt and Pepper to taste

Directions:

Start with a large pot. Put butter in pot on low to melt. Wash and dry cabbage, then chop into bite size pieces. Add cabbage to pot but don't overfill you'll need room to combine well with butter. You can always add a little along until all cabbage is in the pot. Salt and pepper. 

Cook until all cabbage is very wilted. Serve as a side dish.

Joyce's Mom's Fudge

One of my best friends is named Joyce. This past Christmas we made fudge for a special event at our church and I used her recipe. Steve and I loved this fudge, I don't think I'll ever use another one.

Joyce's Mom's Fudge

Ingredients:
4 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter
Mix ingredients. Bring to a rolling boil and boil 10 minutes. Remove from heat and add vanilla.

Add:
12 large Hershey’s candy bars, crushed (about 12-13 oz. total)
1 (12 oz.) bag semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1 1/2 cups pecans (optional)

Put chocolate bars broken up in small pieces, chocolate chips, marshmallow cream and nuts in large mixing bowl. Pour cooked mixture over this and stir fast because will set up quickly. Pour into prepared jelly roll pan (you may want to use a smaller pan if you omit the nuts) and allow to completely cool before cutting.

Makes 5 pounds of fudge.

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Fast and Easy Chicken Broccoli Fettuccine Alfredo

Remember all of my recipes can be gluten free or full of gluten just adjust ingredients for your particular diet.

This was wonderful and we ate every bite!

Chicken Broccoli Fettuccine Alfredo

Ingredients:

• 6 ounces fettuccine noodles
• 2 chicken breasts, cut in pieces
• 2 TBS olive oil 
• 1 - 14.5 ounce jar of your favorite Alfredo sauce
• 2 cps broccoli florets
• 2 TBS butter
• 1/4 tsp Penzeys roasted garlic
• 1 c parmesan cheese, grated
• salt and pepper ( to taste)
• enough milk to rinse the jar well
• 1/4 c parmesan cheese ( garnish)  

Use gluten free ingredients if following a gf diet.

 Directions

1. Cook fettuccine in salted water until just getting tender and drain well.
2. Cook broccoli florets in boiling water for 3 minutes and drain.
3. In a large saucepan, saute chicken pieces in olive oil until done. Remove and set aside.
4. In same pan melt butter and add jar alfredo sauce, milk, garlic, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat.
5. Serve and sprinkle parmesan cheese as a garnish.

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Gluten Free Mississippi Mud Cake

I have not made one of these cakes since going gluten free so I decided to try it for one of our Thanksgiving desserts. I'm so glad I did, it was enjoyed by many, not only did it taste great but the grand-kids enjoyed making turkeys to go on top. Now they asked that we decorate a cake for all holidays, I've created a monster.

Mississippi Mud Cake

Ingredients:

• One GF Chocolate Cake mix, baked in a 9x13'' pan
• 1 (10.5 oz) bag of miniature marshmallows
• For the frosting:
• 1/3 cup butter
• 1/3 cup milk
• 1/3 cup cocoa powder
• 1 tsp vanilla extract
• 3 cups powdered sugar

Instructions:

1. Bake chocolate cake according to instructions. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top. (You can see I more than drizzled!)
2. For the frosting: Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook  for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle warm frosting immediately over cake. Allow frosting to set before cutting. Store at room temperature.

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Low Sugar Strawberry Cheesecake Salad

 I made this as our Thanksgiving salad, some loved it and some not so much. I really enjoyed it myself, but then I love cheesecake.

Strawberry Cheesecake Salad

Makes a large salad.

Ingredients:

• 12 oz whipped topping
• 1 small package of sugar free cheesecake pudding powder
• 3 (6 oz) strawberry yogurt
• 1 lb fresh strawberries
• 3 bananas sliced (add right before serving) (optional
• miniature marshmallows (optional)

Instructions:

1. Thaw whipped topping. I always put it in the fridge the night before. In a large salad bowl mix yogurt, pudding, and whipped topping together. Put in fridge and allow it to set up for about an hour.
2. Wash and slice strawberries. Add strawberries, marshmallows, and bananas right before serving. Keep refrigerated.

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Oh my words can't describe how much we loved this dish. I wanted to cook it again the next night, but I didn't. So easy to throw together and so yummy when it is done!

Pork Chop and Potato Casserole

Ingredients

1 tbs olive oil
6 boneless pork chops
1 box  Pacific GF Soup (or the soup of your choice)
1 cup milk
4 potatoes, thinly sliced
1/2 cup onion, thinly sliced
1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees.
2. Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
3. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
4. Bake 40 minutes in the preheated oven. Top with the cheese, and bake until good and brown on top.    
   

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Gluten Free Carrot Cake

We LOVE carrot cake but since we should not eat it I hardly ever make one. Well I had a moment of weakness and this is what we got! No one complained by the way and it was all eaten.

Gluten Free Carrot Cake

Ingredients:
1 package 1-2-3 Gluten Free® Sweet Goodness Pan Bar Mix 
3 large eggs, room temperature
3/4 cup applesauce 
1⁄4 cup vegetable oil
1 1⁄2 cup finely shredded carrots
1⁄4 tsp. cinnamon
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground cloves
1⁄4 tsp. allspice
3⁄4 cup raisins (optional)
Cream cheese icing
 1–10 oz package pecan pieces, lightly toasted (optional)

11. Directions:
    Preheat oven to 350o F. Generously spray 2–8" round pans with non-stick spray. 
    
    
12. Mix first 4 ingredients together in mixer or by hand. Add spices and mix. Add raisins (if desired) and stir in by hand. 
    
    Pour mixture into greased pans and spread evenly.
    
    
13. Bake for approximately 20 minutes (30-33 minutes for a 9" x 13" pan) until toothpick inserted in center comes out clean
    
    
14. Leave cakes in pan for 3-5 minutes. Then, remove from pan and cool completely. 
    Place bottom layer on serving plate. Frost top of bottom layer of cake with cream cheese icing. Place top layer on top. Completely frost cake. Gently press pecan pieces onto icing on sides of cake. Cut and serve. 
    
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Ranch Chicken

It's been a long time since I cooked Ranch Chicken so on looking for something a little different I decided to give it a try. It was wonderful, tender, juicy and had that wicked taste of fried chicken.

Ranch Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
1/4 cup butter, melted
1 1/2 TBS Ranch dressing seasoning mix (I use Penzey's)
1 cup crushed Corn flakes
1/2 cup grated Parmesan cheese

Instructions:

Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray.

Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie.

Shake well to mix all together.

Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.

Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken and drizzle with remaining butter.

Bake chicken for 40- 45 minutes. (Towards the last 10 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)

Notice: If going gluten free make sure your dressing mix and corn flakes are gluten free.

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Spicy Venison Sausage Pasta

I have a lot of venison sausage on hand and it has a distinct garlic flavor so Honey and I don't really enjoy it for breakfast. Today I decided that I wanted to cook some but at 97 degrees it's just too hot to grill out. I went to Pinterest and found a recipe that I though might work and it was outstanding. It was a spicy cheese combo but with the pasta included that helped to even out the flavors. We loved it and will make it again in the near future.

Spicy Venison Sausage Pasta

Ingredients:

• 1 tbsp olive oil
• 1 lb  spicy Vension sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced (I omitted this because of my sausage)
• 2 cups low-sodium chicken broth
• 1 (10 oz) can diced tomatoes
• ½ cup heavy cream (I was out of heavy cream so used 1/4 cup of sour cream)
• 8 oz penne pasta (if following a gluten free diet make sure it is gluten-free)
• ½ teaspoon salt and pepper, each
• 1 cup Monterey Jack cheese, shredded
• ⅓ cup thinly sliced scallions

Instructions:

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes: 4 servings.

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Bacon-Wrapped Jalapeno Chicken Bites

Bacon-Wrapped Jalapeno Chicken Bites

Ingredients:

• 8 chicken tenders, flattened and cut in two
• 1 cup Cola of your choice
• 3-ounce package softened cream cheese
• 1 jalapeno pepper slices
• 8 slices bacon, cut in half

Instructions

1. Marinate flattened chicken in cola.
2. Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Add a pepper slice on cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
3. Grill or oven bake until bacon is brown and crispy on both sides. 

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My Favorite Broccoli Salad

There are so many broccoli salad recipes out there and I have tried a lot of them but this one is our favorite by far.

Broccoli Salad

Ingredients:

Dressing:
• 3/4 cup light or regular mayonnaise
• 1/4 cup granulated sugar or splenda if you prefer 
• 1 tablespoon red wine vinegar
Salad:
• 1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
• 1 cup raisins (optional)
• 3/4 cup dry roasted peanuts
• 1 small shallot or onion, finely diced (about 1/4 cup)
• 6 slices bacon, cooked and crumbled

Directions:

1. In a small bowl, whisk together all of the dressing ingredients. Set aside.
2. In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

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It Is My Birthday so Let Us Eat Cake

Living in a small town and eating gluten free means that if I want a birthday cake I have to make it myself! Don't feel sorry for me this cake is the bomb!

I've been wanting to try this recipe and I have a busy week next week so I thought it would make the perfect cake for dessert or breakfast. To be honest it won't last very long it is delicious!

Banana Bread Cake 

Ingredients:

• vegetable oil spray, for misting the pan
• 1 tablespoon cinnamon sugar, for dusting the pan
• 1 package (15 ounces) yellow gluten-free cake mix (or regular can be used)
• 1/4 cup granulated sugar
• 1 heaping cup mashed bananas (about 3 small very ripe bananas)
• 8 tablespoons (1 stick) unsalted butter, melted
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Caramel Glaze:

• 3 tablespoons butter
• 3 tablespoons lightly packed light brown sugar
• 3 tablespoons granulated sugar
• 3 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions:

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with the cinnamon sugar. Shake out the excess cinnamon sugar and set the pan aside.
2. Place the cake mix, sugar, mashed bananas, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the sides of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 38-42 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 30 minutes longer.
4. Meanwhile, make the Caramel Glaze.
5. Transfer the cake to a serving plate. Pour the glaze over the cake and let the glaze set for 15 to 20 minutes before slicing and serving the cake.

Caramel Glaze:

1. Place the butter, brown sugar, granulated sugar, and milk in a small saucepan over medium heat and let come to a boil, stirring. Let the butter mixture boil for 1 minute, stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the glaze over the cooled cake.

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Gracefully Gluten Free's Baked Beans

I have always loved baked beans. I don't remember my mom making them much when I was growing up, but since becoming an adult I have made them for every cookout we've ever had. My baked beans are the best and are asked for by many. My grand kids love them I think they think they're candy.

Many memories have been shared and a many a story told sitting around a table of barbeque and Grace's baked beans.

Make some and see for yourself.

Gracefully Gluten Free's Baked Beans 

Ingredients:

2 - 16 oz cans Pork & Beans
1 tsp prepared mustard
1/2 cup Ketchup
1/2 cup Dark Brown Sugar
1/4 cup Onions, diced
2 Strips of Bacon, cut in half

Directions:

Preheat oven to 350 degrees.

Mix all ingredients except for bacon pour into a casserole dish. Lay raw bacon over the top and bake for one hour.

Serve with any meal or heck grab a spoon and eat them by themselves, they're that good!!!

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Appple and Poppy Seed Coleslaw

If you had rather have a tangy than sweet slaw this ones for you! Low in calorie with no sugar, eat all you want!!!!

Apple and Poppy Seed Coleslaw

Ingredients:

1 Bag Slaw Mix
1 Granny Smith Apple, grated
Juice of 1 Lemon
2 TBS Mayonnaise
1 TSP Salt and Pepper
1 TBS Poppy Seeds
1 TBS Apple Cider Vinegar

Directions:

Pour Slaw and grated apple in a large bowl, set to the side

Mix all other ingredients well and pour over slaw mixture, mixing well as you go.

Chill until ready to serve.

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New Improved Taco Soup

What do you do on a cold icy day? Make soup, and that's just what I did.

This recipe will make 10 servings for some families. I will not promise ten because we ate big bowls and didn't get ten out of it.

New Improved Taco Soup

Ingredients:
1 lb. ground venison or beef
1 sm sweet onion
2 - 14.5 oz cans Petite Diced Tomatoes
1 - 10 oz. Original Rotel Tomatoes
1 - 4.5 oz. can Green Chilies Mild
1 - 15 oz. can Red Kidney Beans
1 - 15 oz. can Black Beans
2 - TBLS Ranch Dressing Mix
1 1/2 TBLS Taco Seasoning

Directions:
Brown ground meat and onion in a large pot until meat is cooked well and onion is transparent.

Mix all other ingredients and cook for one hour or all day.

We like ours over Tortilla chips and topped with shredded cheese and sour cream.

YUM!!

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Gluten Free Bisquick Biscuits or Rolls

Honey loves sausage gravy and I've always made it full of gluten but while shopping at Kroger I ran across Pioneer Gluten Free Country Gravy, 2.75 Ounce (Pack of 12)  and I couldn't wait to try it. Last weekend I decided to not only make sausage gravy but to make easy Gluten Free Bisquick Biscuits or some people use them as rolls either way they are wonderful.

These biscuits have only four ingredients and can be made from start to finish in only thirty minutes.

Bisquick Biscuits or Rolls

Yields 12 servings

Ingredients:

2 cups Gluten Free Bisquick
1/2 cup Greek Yogurt
1/2 cup 7 Up soda
1/4 cup Butter

Preparation:

Preheat oven to 450 degrees. Place butter in a baking pan or iron skillet and let melt while oven is heating. When butter is melted take pan out and set to the side.

Cut yogurt into Bisquick then add 7 Up and mix forming a soft dough.

Sprinkle parchment paper with a little Bisquick mix then add dough and pat it out to about 1/2" thick.

Cut biscuits up and arrange them in pan on top of melted butter, while it is still hot.

Bake 12 to 15 minutes or until golden brown.

These biscuits are wonderful soft inside with a buttery slightly crunchy outside. We loved them with the sausage gravy but I can see how they would be the perfect compliment to any meal!

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