Danish Butter Cookies ~ Gluten Free

Danish Butter Cookies ~ Gluten Free

These delicious little butter cookies just melt in your mouth. And, they’re made with just 4 simple ingredients 🙂 I have made these cookies using several different Gluten Free All-Purpose flour mixes and found that the “Cup 4 Cup” brand worked the best…they taste amazing and are slightly crisp on the outside and light and buttery throughout! These cookies just moved to the TOP of my Favorites list 😉
A HUGE “Thank You” to Shelly Jaronsky (Dixie Crystals) for sharing the Original version of this recipe – I tweaked it a little to make it Gluten Free worthy.

  • 1 Cup Salted Butter (room temperature)
  • 3/4 Cup Powdered Sugar
  • 2 tsp Vanilla Extract
  • 2 Cups “Cup for Cup” All-Purpose Flour (*Use the “Spoon & Sweep” method when measuring your flour – spoon the flour to fill a 1-Cup measuring cup, then scrape off the top with the backside of a knife; do not simply scoop the flour out of its container with the measuring cup – this will pack the flour, resulting in too much flour needed for the recipe.)
  1. Gather the ingredients.
  2. Line 1-2 baking sheets with Parchment Paper or baking mats; set aside.
  3. Using a Stand Mixer, fitted with the Paddle Attachment, cream the Softened Butter, Powdered Sugar and Vanilla on the Medium setting (#4) for about 5 minutes, scraping down the inside of the bowl as needed; the mixture should be light in color and whipped.
  4. Next, lower the speed of the Mixer to the lowest setting and gradually add the GF Flour, 1/2 cup at a time; Dough will be soft and smooth.
  5. Place a large Star tip into a piping bag (or large plastic resealable bag) and transfer the dough to the piping bag.
  6. Pipe the dough onto the prepared cookie sheets in Rosette or Circle designs/shapes. The dough does not spread very much, if at all, so you can pipe a lot of cookies per sheet – I usually pipe 20 – 2″ cookies per sheet.
  7. Sprinkle each cookie with sprinkles/colored sugar, if desired.
  8. Next, place the cookie sheets into the refrigerator for 30-40 minutes to chill the dough – this helps them maintain their shape while cooking.
  9. Meanwhile, preheat the oven to 300 degrees.
  10. Once the cookies are finished chilling, bake them for 18-20 minutes, or until the edges turn a light, golden brown.
  11. Cool the cookies for about 5 minutes on the cookie sheets before transferring them to wire cooling racks to cool completely.
  12. Enjoy with a hot cup of cocoa, tea or coffee…or a glass of cold milk 😉
Desserts, Snacks




Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

If you’re looking for a REALLY yummy meal that will not only fill your family’s stomachs, but will have them coming back for more, then you have found the perfect recipe! My family loves Italian food, so this one was right up our alley 🙂 I always double this recipe, so I can serve one immediately and freeze the other one for those busier nights. To save on time, you can use a GF Pasta Sauce instead of making the sauce from scratch. Also, most grocery stores sell already-made meatballs (or frozen) in their meat section, but I highly recommend making your own using ground Turkey and Italian sausage…it really adds a wonderful flavor!
As usual, a BIG “Thank You” to The Pioneer Woman for sharing the original version of this recipe – I made a few changes to make it GF and allergy-friendly for my family 😉

Homemade Sauce:

  • 1 Tbsp olive oil (I use the Light variety)
  • 1 1/2 tsp minced garlic (I use the already minced Garlic in a jar)
  • 1 Medium Onion, chopped (I use Vidalia, but any variety is fine)
  • 2 15 oz. cans Tomato Sauce (30 total ounces; I use the plain variety (no spices))
  • 1 12 oz. can Tomato Puree
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Basil
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Salt (optional)
  • 1/4 tsp Ground Black Pepper
  • 1/2 Cup Whole Milk, room temperature (1% and 2% are also fine)

Homemade Meatballs:

  • 1 lb. Ground Turkey
  • 1 lb. Ground Pork (I use the mild version)
  • 1/4 Cup GF Whole Oats
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Milk (Whole, 1% or 2%)
  • 1 Large Egg (lightly beaten)
  • 1 pinch Salt (optional)
  • 1-2 pinches Ground Black Pepper
  • 1-2 Tbsp Light Olive Oil

The Layers:

  • 1 12 oz. Box Gluten Free Pasta Shells (I highly recommend “Jovial” brand – I have tried just about all of the GF Pastas out there and this one comes the closest to tasting like the “real” thing!)
  • 1 16 oz (1 lb) Fresh Mozzarella Cheese, sliced (You can also use the “Pearls” )
  • 1/2 Cup Grated Parmesan Cheese

Making the Homemade Sauce:

  1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
  2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
  3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
  4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

  1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
  2. Next, add the Milk and Egg and mix well using either your hands or two forks.
  3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
  4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
  5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

  1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

  1. While you’re layering the casserole, preheat the oven to 350 degrees.
  2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
  3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
  4. Next, add half of the meatballs.
  5. Then, add half of the Pasta onto and around the meatballs.
  6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
  7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
  8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
  9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
  10. Allow to cool for about 10-15 minutes before serving.
  11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂
Dinner, Lunch, Main Dish
Italian




Brown Sugar & Cinnamon Breakfast Rolls ~ Gluten Free – Yum!

Brown Sugar & Cinnamon Breakfast Rolls ~ Gluten Free – Yum!

These taste just like the ones I remember from my childhood AND they’re gluten-free! My oldest daughter states that they remind her of a better version of the ones from the can 😉 These GF Cinnamon Rolls truly are yummy and are surprisingly easy to make! Now, our family can have our annual Cinnamon Rolls on Christmas morning (and weekend mornings!)!!! A BIG “Thank You” to Nicole @ glutenfreeonashoestring for sharing this wonderful recipe 🙂

Ingredients for the Rolls:

  • 3 1/4 Cups Gluten Free All-Purpose Flour (I use Better Batter brand and it works beautifully)
  • 1 1/2 tsp Xanthan Gum (use ONLY if your GF Flour blend doesn’t already contain it – (Better Batter brand already contains Xanthan Gum, so I skip this ingredeint))
  • 1/2 Cup Nonfat Dry Milk (you can also use cultured buttermilk blend powder)
  • 2 tsp Rapid Rise or Instant Yeast
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Baking Soda
  • 2 Tbsp Light Brown Sugar (packed)
  • 1 tsp Kosher Salt
  • 1 tsp Apple Cider Vinegar
  • 2 Tbsp Unsalted Butter (softened to room temperature)
  • 1 Large Egg, lightly beaten (at room temperature)
  • 1 1/2 Cups Warm Water (approximately 95 degrees )

Ingredients for the Filling:

  • 6 Tbsp Unsalted Butter (softened to room temperature; divided)
  • 1 1/2 Cup Light Brown Sugar (packed & divided)
  • 2 tsp Ground Cinnamon (divided)

Ingredients for the Glaze:

  • 1 Cup Powdered Sugar
  • 1 Tbsp Milk (I use Whole Milk, but any kind is fine)
  • 1/2 tsp Ground Cinnamon
  1. Grease a 9″ x 13″ baking dish; set aside

Making the Dough:

  1. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the GF Flour, Xanthan Gum (only if needed), Nonfat Dry Milk, Yeast, Cream of Tartar, Baking Soda, Brown Sugar and Salt; mix until completely blended.
  2. Next, slowly add the Vinegar, Butter and Egg; mix until thoroughly blended.
  3. Lastly, with the Mixer set on Low, add the Warm Water gradually in a slow, steady stream…let it trickle down the inside of the bowl until all of the Water has been added.
  4. Scrape down the sides of the bowl, then turn the Mixer up to Med-High and let mix for 3 minutes; dough should be moist and starting to pull away from the sides of the bowl.
  5. Gently scrape the dough out onto a lightly floured working surface; lightly flour the top with more flour and gently knead until smooth.
  6. Divide the dough in half and place half under a towel or plastic wrap to keep it from drying out.
  7. Lightly flour the working half of the dough and roll into a rectangle, about 9″ x 12″ and 1/2″ thick, with a rolling pin (add flour as needed to prevent sticking).

Adding the Filling:

  1. Using an offset spatula or a butter knife, spread 1/2 of the softened butter onto the dough, leaving a 1″ border around the edges.
  2. Next, sprinkle 1/2 of the Brown Sugar on top of the butter and gently pat it down with your fingers; sprinkle 1/2 of the Cinnamon onto the Brown Sugar.
  3. Starting on one of the short sides of the dough, roll tightly into a coil/tube and gently pinch the end of the roll with the body of the roll to seal together.
  4. Using a very sharp knife, slice the dough roll into 2″ wide sections (I know this seems quite large, but you’re going to press them down) and place them into the prepared Baking Dish, about 1″ apart; gently press each roll down by about 1/3.
  5. Repeat these steps with the remaining half of the dough and filling.
  6. Cover the Baking Dish with lightly oiled plastic wrap (I use non-stick cooking spray) and place in a warm, draft-free place to rise for about 1 hour; the dough should double in size.

Baking the Rolls:

  1. Once the dough has almost finished rising, preheat the oven to 350 degrees.
  2. Remove the plastic wrap and bake on the center rack for about 23-27 minutes, or until the rolls are golden brown and cooked in the middle.
  3. Let cool to room temperature before adding the glaze.

Making the Glaze:

  1. While the rolls are cooling, combine the Powdered Sugar, Milk and Cinnamon in a small bowl, mixing until smooth; add additional Milk, a little at a time, if needed to reach desired consistency (the glaze should be thick, but able to be drizzled)
  2. Enjoy!!!
Breakfast, Desserts, Snacks




Barbecue-Ranch Dip/Salad Dressing

Barbecue-Ranch Dip/Salad Dressing

This Dressing/Dip is definitely one of my family’s favorites! I make sure to keep a fresh batch made at all times…my husband loves it as a dip for veggies and tortilla chips 🙂 And, my children love it as a salad dressing, baked potato topper and a dip for French Fries and Chicken Bites! It’s so easy to make and can be easily personalized to suit your family’s tastes by adding different herbs and spices 😉
Of course, a BIG “Thank You” to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original version of this recipe!!! It’s a 5-Star recipe in our house!

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Sour Cream (I use Daisy Lite, but full-fat is fine, too)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s, but you can use whatever bbq sauce you have on hand)
  • 3 Tbsp Dried Parsley Flakes
  • 1/2 tsp Garlic, minced (I use the already-minced garlic in a jar (usually found in the produce section))
  • 1/4-1/2 Cup Buttermilk (*usually only needed if you’re making a Salad Dressing; I make my own by adding 1 Cup Milk to 1 Tbsp Lemon Juice or White Vinegar; gently stir and let sit for 5 minutes)
  • 1/4-1/2 tsp Kosher Salt (optional)
  1. Gather the ingredients.
  2. Note: If using Buttermilk (usually only needed for the Salad Dressing version of this recipe; if you’re making this recipe as a dip, the Buttermilk is usually not needed) and you’re making your own, do so now by pouring 1 Tablespoon of White Vinegar or Lemon Juice into a 1-Cup measuring cup; then add milk (I use Whole Milk, but any fat % Milk is fine) to the Vinegar/Lemon Juice to almost fill the 1-cup measuring cup; gently stir and let sit for 5 minutes while preparing the remaining ingredients.
  3. While the Buttermilk is forming, place all of the remaining ingredients into a large bowl and whisk until thoroughly combined.
  4. To dilute/thin the dressing, add some Buttermilk, a little bit at a time, until you reach the desired consistency.
  5. Pour into a jar/vessel, cover with lid or plastic wrap and refrigerate until ready to use.
  6. Enjoy!
Appetizers, Hors d’Oeuvres, Salads, Side Dish, Snacks




Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew




Maple-Brown Sugar Salmon

Maple-Brown Sugar Salmon

Are you looking for a quick & easy recipe for dinner? Well, here it is! Since my family eats a lot of Salmon, I am always experimenting with new seasonings & marinades and different ways of cooking our cherished Salmon. This recipe only calls for 7 ingredients (if you include the spices) and it’s ready in under 30 minutes 🙂 I added Cayenne for a little kick, but you can omit this if desired. Enjoy!

  • 1 1/2 lbs Fresh Salmon (rinsed in cold water and patted dry with paper towels)
  • 1/4 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Light Brown Sugar (not packed)
  • 2 Tbsp Canola Oil
  • 1 tsp Garlic, minced (fresh or jar)
  • 1/8-1/4 tsp Salt (regular, not Kosher)
  • 1-2 Pinches Cayenne Pepper, ground (add 1 pinch at a time to taste (optional))
  1. Preheat oven to 425 degrees.
  2. Gather the ingredients.
  3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
  4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
  5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
  6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
  7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

Note:

  1. You can prepare the sauce and marinate the Salmon for 1-12 hours in a large resealable plastic bag for a stronger flavor before cooking.
  2. You can also cook the Salmon by grilling or pan-searing it for approximately 3-5 minutes per side (depending on the thickness of the fillet).
Dinner, Lunch, Main Dish




Spicy Cheddar Cheese Crackers ~ Gluten Free (Just Like “Cheese Straws”)

Spicy Cheddar Cheese Crackers ~ Gluten Free (Just Like “Cheese Straws”)

Do you remember those wonderful “Cheese Straws” that were always around in abundance during the Holidays? Well, these little “Spicy Cheddar Cheese Crackers” will take you right back to your childhood! And, if you’re Gluten-Free, fear not, these are not only Gluten-Free, but are so easy to make and only require 7 ingredients (if you include water) 😉 I chose to cut my dough into leaf shapes for the Autumn season, but any shape will do (Christmas Trees, Snowmen, Wreaths, Holly Leaves, etc.) These make the perfect little Holiday Gifts 🙂
Enjoy!!!
Note: The original non-GF recipe can be found in just about every cookbook out there, but I want to give credit to Ree Drummond (aka: “The Pioneer Woman”) for her non-gf version of this recipe that I adapted to “fit” our family (please see the “Copycat Cheez-It” version for the GF and non-spicy recipe for these same crackers) 😉

  • 2 Cups Sharp Cheddar Cheese
  • 1 Cup GF All-Purpose Flour (I use “Caputo” brand – it makes an incredible dough to work with)
  • 4 Tbsp Salted Butter (cold and cut into small pieces)
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Seasoned Salt (I use “Season All”)
  • 1/8-1/4 tsp Cayenned Pepper (I use 1/4 tsp for a little more “kick”)
  • 3 Tbsp Ice Water
  1. Place all of the ingredients, except for the Water, into a Food Processor and pulse until the mixture looks like “sand.”
  2. With the Food Processor running, slowly add the Ice-Cold Water, one Tbsp at a time, through the shoot until the dough forms a large ball.
  3. Wrap the Cheese dough ball in plastic and refrigerate for 1 hour.
  4. When ready to bake, preheat oven to 350 degrees.
  5. Line 1-2 baking sheets with Parchment Paper or Silicone Baking Mats; set aside.
  6. Roll the dough out to 1/4″ thickness on a lightly floured surface, cut into desired shapes and place on the prepared baking sheets.
  7. Bake for 15-18 minutes or until golden brown.
    *See notes for “crisping” up crackers if they turn soft.
  8. Allow the crackers to cool completely on a wire rack to develop the flavors and desired crispness.
  9. Enjoy 🙂

*Note: if your crackers get a little soft, simply toss them onto a baking sheet and re-heat in a 275 degree oven for about 8-10 minutes. Let cool and gobble them up!

Appetizers, Hors d’Oeuvres, Snacks




“Instant Pot” Beef Pot Roast

“Instant Pot” Beef Pot Roast

This recipe takes me right back to my childhood! I LOVED Pot Roast…and still do, but I don’t care for the taste of the pre-packaged Pot Roast seasoning mixes, nor do I like the LOOOONG wait while cooking in my slow cooker. Enter the Instant Pot! I hate to admit that a small Kitchen appliance could intimidate me, but the Instant Pot did. However, thanks to Tiffany @ lecremedelacrumb, I put my big girl pants on and broke out last year’s Christmas gift…the Instant Pot! Her recipe for “Instant Pot” Pot Roast is out of this world AND it’s ready in a little over 1 hour (depending on the size of your roast). I am ready to conquer many more recipes using my Instant Pot (my family also thanks you, Tiffany!)
I hope those of you who are afraid of your Instant Pots will try this recipe and see exactly what I mean 🙂

The Roast:

  • 3-5 lb Beef Chuck Roast
  • 1-2 Tbsp Canola Oil
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Paprika
  • 1 lb Baby Yukon Potatoes (or Baby Red Potatoes, Idaho (cut into bit-size pieces))
  • 4 Large Carrots (cut into bite-size pieces or Baby Carrots)
  • 1 Large Vidalia Onion (or Red, Yellow; cut into large chunks)
  • 4 Cups Beef Broth (Regular or Reduced Sodium; a 32 oz (2 lb) box)
  • 2 Tbsp Worcestershire sauce

The Slurry to make Gravy:

  • 1/4 Cup Water
  • 2 Tbsp GF Corn Starch
  1. In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
  2. Set your Instant Pot to “Saute” and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot – do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let “saute” for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
  3. Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to “Pressure Cook” on “high” for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
  4. Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the “locked” position.
  5. When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes – do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it’s safe to remove the lid.
  6. Next, add the Baby Potatoes and Carrots and, once again, set to “pressure cook” for 10 minutes.
    *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
  7. Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
  8. Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
  9. Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the “Soup/Stew” position and let broth come to a boil.
  10. Meanwhile, make a “slurry” out of mixing the Water and Corn Starch thoroughly together in a small bowl.
  11. Once the broth in the Instant Pot is boiling, add the “slurry” and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
  12. Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley.
    Yummy! 🙂

Notes: if using a frozen Roast, skip the searing step and just rub the spices over the Roast and add 20-30 minutes to the initial “Pressure-cooking” time. Proceed with the remaining steps.

Dinner, Lunch, Main Dish
American




Maple Shortbread Sandwich Cookies ~ Gluten Free

Maple Shortbread Sandwich Cookies ~ Gluten Free

If you like the flavor of Maple, you’re going to love these delicious Maple Shortbread Sandwich Cookies! I make them as single shortbread cookies and as sandwich cookies with a yummy Maple Buttercream Filling for those who prefer a little extra touch of Maple. Either way, these little cookies melt in your mouth and are sure to please your friends and family during the holidays 🙂 Enjoy!

The Maple Shortbread Cookie:

  • 10 Tbsp Unsalted Butter, softened ((1 stick + 2 Tbsp))
  • 1/4 tsp Salt
  • 1/4 Cup Powdered Sugar
  • 1/4 Cup Maple Sugar (I do a heaping 1/4 cup ;))
  • 1/2 tsp Maple Extract (increase to 3/4 – 1 tsp if you want a stronger Maple Flavor)
  • 1 1/2 Cups All-Purpose Gluten Free Flour (I use Better Batter)
  • 1/2 tsp Xanthan Gum (add if your all-purpose GF flour does not contain Xanthan Gum)

The Maple Buttercream Filling:

  • 2 Tbsp Unsalted Butter, softened
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Maple Extract
  • 1 Tbsp Pure Maple Syrup (I use Grade A, but Grade B is also fine)
  • 1 1/2 Cups Powdered Sugar
  • 1 Tbsp Whole Milk (1%, 2% and Skim is also fine)

Making the Cookie Dough:

  1. Gather all the ingredients needed for the cookies.
  2. Using a Stand or Handheld Mixer, combine the Butter, Salt, Maple Sugar and Maple Extract; beat until creamy and smooth.
  3. Add the Powdered Sugar to the Butter mixture and mix on the lowest setting, scraping the sides of the bowl as needed, until well-blended and smooth.
  4. In a small bowl, measure out the 1 1/2 Cups Flour using the “spoon and scrape” method (using a spoon, scoop out the GF Flour into a Dry Measuring Cup, overfilling the cup; then scrape off the excess flour back into the flour bag/container using the back edge of a knife); gently pour the measured GF Flour into the small bowl.
  5. Add the Xanthan Gum (if your GF Flour mix doesn’t contain it) to the GF Flour in the small bowl and mix well.
  6. With the mixer set on the lowest setting, gradually add the GF Flour mixture, 1/2 cup at a time, to the Butter mixture; mix well and scrape sides of bowl as need between each addition of the Flour.
    Note: the cookie dough will be crumbly, but should hold together when squeezed into a ball; if the dough does not hold together, add 1/2-1 more Tablespoon of softened unsalted butter.
  7. Form the cookie dough into a ball and wrap in plastic wrap; Refrigerate for 30 minutes.
  8. While the dough is in the refrigerator, line 1-2 cookie sheets with parchment paper or baking mats; set aside.
  9. Preheat oven to 325 degrees.
  10. After 30 minutes, remove cookie dough from refrigerator and cut in half for a more manageable portion of dough to roll out.
    Note: if the dough is refrigerated for more than 30 minutes, set it out on your kitchen counter for about 15-20 minutes to soften up a little before trying to roll it out.
  11. Once the dough is ready, roll it out onto a lightly floured surface to about 1/4″ thickness.
  12. Using the desired cookie cutter/cutters, cut dough into shapes and place onto the prepared cookie sheet/sheets.
  13. Bake for 18-20 minutes, or until cookies are a light golden brown; cool on baking sheets. Enjoy as single Maple Shortbread Cookies or fill with the Maple Buttercream filling (recipe below).

The Maple Buttercream Filling:

  1. If making sandwich cookies, gather the ingredients for the Maple Buttercream Filling.
  2. Using a Stand or Handheld Mixer, combine all of the Filling ingredients, being sure to gradually add the Powdered Sugar, 1/2 cup at a time; adjust the Milk or Powdered Sugar as needed for the desired consistency (you want the filling to be thick and creamy).
  3. Once the cookies are completely cooled, you are ready to fill :).
  4. Using a small knife or the back of a spoon, spread the desired amount of filling onto the backside of one of the cookies; then gently press another cookie on top of the filling and scrape any excess filling from the sides of the cookies with the knife or spoon.
  5. Serve with your a hot cup of tea or coffee and sit back and enjoy 🙂
Desserts, Snacks




Stovetop Chicken Cordon Bleu ~ Gluten Free

Stovetop Chicken Cordon Bleu

My mother used to make Chicken Cordon Bleu when I was growing up and it always made me feel so special, because she put so much time into pounding out the chicken until it was really thin and then rolling it up with Swiss Cheese and Ham (and sometimes a sweet pickle in the very center!), then breading the outside and baking it in the oven until all of the sweet and salty flavors melded together! This easier and quicker version has all of the same delicious flavors, but without all of the pounding, rolling and baking…and it’s Gluten-Free 😉 Enjoy!

  • 2 Cups Broccoli, chopped
  • 3 Cups Dry Gluten Free Pasta (I use Fusilli or Elbow)
  • 2 Tbsp Butter, salted
  • 4 Boneless, Skinless Chicken Breasts (rinsed, patted dry with paper towels and cut into bite-size pieces)
  • 1/2 Medium Vidalia Onion, chopped
  • 2 large pinches Ground Pepper
  • 2 Heaping Tbsp Dijon mustard (Creamy or with seeds)
  • 2 Cups Skim Milk (or 1%; 2%; Whole (I use Skim for a healthier version))
  • 1 Heaping Cup Swiss Cheese, shredded
  • 1 1/2 Cups Ham, diced (I use GF Honey Ham for a bit of sweetness)
  • 2-3 Tbsp Dried Parsley (for serving to add a bit of color ;))
  • GF Italian Flavored Bread Crumbs (for serving (I just sprinkle a little on top after plating))
  1. Gather all of the ingredients.
  2. In a large pot, bring water to a boil and add the Broccoli, cooking for just about 3 minutes (you want the broccoli to be just tender and bright green). Remove broccoli from the boiling water (do not discard water) with a slotted spoon and place in a large bowl; set aside.
  3. Add the GF Pasta to the boiling broccoli water and cook as instructed on the package. Drain, rinse and add to the reserved Broccoli in the large bowl; set aside.
  4. Note: I usually start this step while the pasta is cooking 😉
    In a very large, non-stick skillet (3.5-4 qt) melt the 2 Tbsp butter over medium-low heat.
  5. Once the butter is melted, add the chopped onions and cook until translucent.
  6. Next, add the bite-size Chicken pieces and Black Pepper; cook until no longer pink (about 8-10 minutes).
  7. Add the 3 Tbsp GF Flour blend and the 2 Tbsp Dijon Mustard to the Chicken and Onions; stir to evenly coat.
  8. Next, add the 2 Cups of Milk and bring to a low boil, stirring often to prevent clumping; cook until the sauce begins to thicken (usually about 3-5 minutes).
  9. Reduce the temperature to Low and add the Pasta and Broccoli to the Chicken mixture, stirring to mix well.
  10. Add the shredded Swiss Cheese and Ham; mix until cheese is completely melted.
  11. Serve with or without the GF Bread Crumbs sprinkled on top and Parsley. Yummy!!!

Note: If you want to make this dish ahead of time, turn it into a casserole! Just scoop the finished skillet ingredients into a 9 x 13 casserole dish (minus the Bread Crumbs or Parsley at this point) and refrigerate for 1-2 days or freeze for up to 3 months. Once you are ready to heat it up, preheat the oven to 375 degrees; sprinkle the top with desired amount of Bread Crumbs (about 3/4 cup); cook for about 30 minutes or until bread crumbs are a golden brown (if cooking from frozen, add about 20-25 minutes); top with Parsley and serve!

Dinner, Main Dish