1. Thoroughly coat the bread pan/pans with shortening and then a dusting of GF Flour, being sure to bang the pan to get rid of any extra flour. Set aside.
2. In a small microwave-proof bowl, melt the butter and set aside.
3. Using a stand mixer, combine (on Low) the GF Flour Blend, Sugar, Salt and Yeast until completely mixed (about 1 minute).
4. In another microwave-proof bowl, heat the milk for 45-60 seconds or until just slightly warm.
   Note: I use a 2-Cup Glass measuring cup with a pour spout to make it easier to add to the flour mixture.
5. Pour the melted butter into the luke-warm milk.
6. Turn the mixer on to Low and slowly pour the Milk/Butter mixture into the Flour blend until completely combined.
7. Scrape down the sides of bowl and increase the speed to Medium-High and beat for 5 minutes.
8. Using a rubber spatula, scrape the bread dough into the prepared bread pan and spread dough out evenly.
9. Cover the pan with plastic wrap and place in a warm spot to rise for about 1 1/2 – 2 hours or until it has doubled in size.
   Note: I place my breads on top of our cable box since it is nice and warm 🙂
10. Once the bread dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof baking pan/dish on the bottom rack (off to one side, so it isn’t directly underneath where the bread will be baking – you don’t want to block heat to the bread above it); add about 1 cup of water to the pan (this is for producing steam for the baking bread).
11. Preheat oven to 425 degrees.
12. Remove plastic covering from bread loaf and bake for 35-40 minutes. Bread is done with it starts pulling away from the sides and it makes a hollow thud sound when you thump it lightly.
    Note: if bread starts to get too dark on the top, cover with foil – start checking at about 15 minutes.
13. Remove from oven and place on a cooling rack while still in the pan for about 10 minutes. Then, remove bread from pan and continue cooling on the wire rack.
    
14. Enjoy with butter and honey or fresh strawberry jam or with your favorite sandwich fixings 🙂
    

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
3. In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
4. Place Chicken Breasts in the baking dish, leaving a little space between each breast.
5. Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
6. Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
7. Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
8. Serve with your favorite side. Enjoy!
   

Making the Cake:

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking pan (preferably glass) with non-stick cooking spray. Set aside.
3. Gather the ingredients needed for Cake.
4. Melt the Butter and set aside.
5. Using a stand or handheld mixer, fitted with the paddle attachment, mix the GF Flour, Xanthan Gum, Salt, Sugar and Baking Powder on Low until thoroughly blended.
6. Add the Milk, Eggs and Vanilla to the Flour mixture, blending until thoroughly mixed.
7. Slowly drizzle the Melted Butter into the Flour-Milk mixture, mixing until fully incorporated.
8. Pour batter into the prepared baking pan. Set aside while you prepare the Brown Sugar topping.

Making the Brown Sugar-Cinnamon Topping:

1. Using a Stand or handheld mixer, fitted with the paddle attachment, combine the softened Butter, Brown Sugar, GF Flour and Cinnamon until thoroughly mixed and creamy.
2. Drop this Brown Sugar mixture by spoonfuls onto the coffee cake batter in the baking pan making sure to cover the surface equally.
3. Using a sharp knife, thoroughly swirl the Brown Sugar mixture throughout the coffee cake batter.
   
4. Bake in preheated oven for about 35-40 minutes, checking after 30 minutes. Cake is done when a toothpick inserted into the middle comes out clean.
   

Making the Glaze:

1. In a large bowl, whisk together the Powdered Sugar, Milk and Vanilla until smooth. Drizzle over the warm Coffee Cake and let set for about 10 minutes. Slice into desired-size pieces and Enjoy with a glass of ice-cold milk :)!
   

1. Gather the ingredients.
2. In a large skillet, heat about 1-1 1/2 Tbsp Olive Oil over medium heat.
3. Add the Chicken pieces, Taco Seasoning and Ground Pepper to the skillet, gently stirring/tossing until chicken is well-coated with the seasonings. Cook until chicken is done (about 5-8 minutes). Remove chicken from the skillet with a slotted spoon/spatula, placing it into a bowl to rest. Set aside.
4. In the same skillet, lower the temperature to medium-low and add another 1 -1 1/2 Tbsp Olive OIl and the diced Onion and Peppers. Cook for about 3 minutes, stirring often.
5. Once the veggies are done, reduce temperature to low and add the cooked chicken. Stir to mix well. Add the Fresh Lime Juice at this step.
   
6. In a separate skillet, melt about 1/2 Tbsp Butter over medium-low heat and place one Tortilla Wrap/Shell in the skillet.
7. Next, start building the Quesadillas by sprinkling some shredded cheese to cover the shell; then add some of the chicken & veggie mixture; then place more shredded cheese on top of the chicken/veggies; top with a second tortilla shell.
8. Once the bottom tortilla is starting to get crispy and golden brown, lift the Quesadilla using a large spatula, and drop another 1/2 tbsp of butter into the pan. Now, carefully flip the Quesadilla onto the other side and cook until crispy and golden. Repeat these steps with the remaining tortillas and chicken mixture.
   
9. Cut each Quesadilla into quarters and serve with a fresh salad and an assortment of the toppings.
   
10. Enjoy!
    

The Cake Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan. Set aside.
3. In a large mixing bowl, whisk the Flour, Baking Powder, Salt and Xanthan Gum until blended. Set aside.
4. In a food processor, combine the Granulated Sugar and Lemon Zest until thoroughly mixed (about 7 pulses).
5. Next, add the Lemon Juice, Eggs, Softened Cream Cheese and Vanilla Extract to the Sugar mixture. Process until completely blended (about 20-30 seconds)
6. With the Food Processor running on Low, slowly drizzle the melted Butter into the Cream Cheese mixture. Continue processing until mixed completely (about 30-40 seconds).
7. Add this Cream Cheese mixture to the Flour mixture in the large bowl. Whisk until thoroughly blended and smooth.
8. Pour the batter into the prepared loaf pan. Bake for 15 minutes at 350 degrees. Decrease the temperature to 325 degrees and bake for an additional 35-40 minutes, or until cake is a light golden brown and toothpick inserted into the center comes out clean.
9. Let cool in the pan on a wire rack for about 10 minutes. Remove cake from pan and continue cooling on the wire rack until completely cooled (about 1 1/2 hours).

The Glaze Instructions:

1. In a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth, adding more sugar if not thick enough.

Putting it all Together:

1. Once the cake is completely cooled, drizzle the Glaze over the top of the cake, letting it run down the sides. Sprinkle fresh Lemon Zest on top and let Glaze set for about 15 minutes before serving. Enjoy 🙂
   

1. Preheat oven to 425 degrees.
2. Cover a cookie/baking sheet with foil and spray with non-stick cooking spray. Set aside.
3. Rinse and pat dry the Salmon fillets. Place them on the baking sheet, skin side down, and brush with the fresh Lime Juice, thoroughly coating the top and sides.
4. In a small bowl, combine the Lime Zest, Chile Powder and Salt. MIx well and sprinkle onto the Salmon Fillets, covering them well.
5. Bake for 15-18 minutes, depending on thickness of fillets.
6. Top with fresh Lime Juice and grated Lime Zest. Serve with your favorite sides. Enjoy!
   

Making the Gluten-Free Brownies

1. Preheat Oven to 350 degrees.
2. Gather the ingredients.
3. Spray a cookie sheet with non-stick cooking spray. Line the cookie sheet with parchment paper and spray the paper as well. Set aside.
4. In a stand mixer, combine the Flour, Sugar and Salt on low. Set aside while moving to the next step.
5. In a small or medium saucepan, melt the butter. Add the Cocoa Powder and mix until completely combined. Add 1 Cup boiling water to the saucepan, mixing well and bring to a boil. Let boil for about 30 seconds. Add this mixture to the Flour mixture and blend on low until combined. Let cool slightly.
6. In a medium-sized bowl, whisk the Buttermilk, Baking Soda, Vanilla and Eggs until thoroughly combined. Pour this into the Flour-Butter mixture and blend on low until completely combined.
7. Scrape the Brownie mixture into the prepared cookie sheet, spreading evenly over the parchment paper.
8. Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Cool completely! This is very important – if brownies are not cooled all the way, the cream filling will just melt and turn to goop 🙁 If I have the time, I let mine cool overnight.
9. Once completely cooled, cut the brownies into 2″ squares and place on a wire rack on another cookie sheet (you can use a square cookie cutter if you have one). Set in a cool spot while you prepare the cream filling.

Making the Cream Filling:

1. In a small saucepan, whisk the GF Flour and Milk together and heat over medium-low heat, stirring constantly, until very thick (like pancake batter). Remove and cool completely. Add the Vanilla and blend thoroughly.
2. Meanwhile, in a stand mixer fitted with the paddle attachment, cream the softened Butter and Sugar until VERY light, smooth and fluffy.
3. Next, add the completely cooled Flour-Milk-Vanilla mixture to the Butter-Sugar mixture and beat on medium to medium-high for about 5-7 minutes – you want it to look like whipped cream.
4. Using a pastry bag or plastic freezer (these are thicker and sturdier than regular ones) baggie fitted with a large star tip, fill the bag with the Cream Filling and pipe onto one of the cooled brownies. Place another brownie on top and press down gently. Repeat with the remaining brownies, reserving a small amount of the cream for the tops of the brownies. Set aside while you prepare the Ganache.

Making the Ganache:

1. In a large saucepan, heat the Heavy Cream over medium-low until VERY hot. Add the Vanilla and Chocolate Morsels and stir until all of the chocolate is melted and blended completely.
2. Remove Ganache from the heat and ladle over each Brownie Sandwich. Chill in the refrigerator for at least 1 hour.
3. When ready to serve, top each Brownie Sandwich with some of the Cream and perhaps a cherry or raspberry 🙂
4. Enjoy!
   

1. Gather the ingredients.
2. In a small bowl, whisk the egg and set aside.
3. Begin cooking pasta according to the instructions on the packaging.
4. While the pasta is cooking, melt the butter in a large pot over medium-low heat;
   whisk in the sifted GF Flour, whisking constantly for about 2 minutes.
5. Add the Milk and Mustard to the Butter-Flour combination. Whisk until completely blended and smooth. Continue heating and whisking over medium-low heat until sauce is thick. This will take about 5 minutes.
6. Reduce heat to low and take about 1/4 cup of the sauce and whisk it into the beaten egg, whisking constantly to prevent egg from scrambling 😉
   Once thoroughly blended, add this to the rest of the sauce, again constantly whisking to prevent egg from cooking. Add the Shredded Cheese, Salt and Pepper, mixing until completely blended and smooth.
7. Add the cooked and drained Pasta to the sauce, stirring to evenly coat the Pasta.
8. Top with chopped green onions, chives, parsley, etc. Serve immediately 🙂

Making the Cupcakes:

1. Preheat oven to 350 degrees.
2. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
3. Gather the ingredients.
4. In a microwave-safe bowl, microwave the Oil, Chocolate and Cocoa until chocolate is fully melted (about 2 minutes). Be sure to stir the mixture often to thoroughly mix ingredients and to prevent clumping. Remove from microwave and set aside to cool slightly.
5. In a small bowl, whisk together the sifted GF Flour, Baking Powder, Baking Soda, Xanthan Gum and Salt. Set aside.
6. In a large bowl, whisk together the Eggs, Vanilla Extract and Sugar until thoroughly blended.
7. Next, whisk the Chocolate mixture and Milk into the Egg Mixture until thoroughly combined.
8. Add the Flour Mixture to the Chocolate/Egg mixture, whisking until smooth and creamy.
9. Using a 2″ cookie scoop or large spoon, scoop the batter into the prepared cupcake tin.
10. Bake for 15-18 minutes, rotating the tin halfway through the baking time (my oven tends to run a little on the hot side, so 15 minutes is perfect for me), or until toothpick inserted into the middle of the cupcake comes out clean.
11. Let cool in the cupcake tin for 10-15 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Buttercream Icing:

1. In a Stand Mixer fitted with the whisk attachment, whisk the Butter, Heavy Cream, Vanilla Extract and Salt together on medium-high until smooth and creamy.
2. Reduce speed to Low and slowly add the Powdered Sugar, 1/2 cup at a time, until well-blended.
3. Increase speed to medium-high and whip until fluffy (about 5 minutes).
   If adding food coloring, do so halfway through this step and while mixer is turned OFF (I learned this the hard way ;))
4. Once the cupcakes are completely cooled, you can begin icing them with the prepared icing/frosting using either a knife or pastry bag fitted with desired tip. Add sprinkles, too!
   
5. Enjoy 🙂
   

For the Chicken & Dressing

1. In a small/medium bowl, mix the Ranch Dressing and Salsa together until well-blended. Place in refrigerator while preparing the rest of the salad.
2. Next, in a large skillet, heat the Oil and Butter on medium-low to medium until good and hot (the surface will begin to ripple when ready).
3. Add the bite-size Chicken pieces and the Taco Seasoning to the skillet and stir to evenly coat the chicken.
4. Continue cooking chicken for about 5 minutes, stirring often, until all of the pieces are cooked thoroughly.
5. Using a slotted spoon, remove the chicken pieces to a large bowl, leaving drippings in the skillet. Set chicken aside.

For the Salad:

1. Pour the drained Corn into the leftover chicken drippings in the skillet and heat over Low. Be certain to scrape the bottom of the skillet to incorporate all of the Chicken, Oil/Butter and Taco seasonings with the Corn.
2. Once thoroughly heated and seasoned, scrape all of the Corn and drippings into a bowl for serving.
3. I set up a serving station with all of the prepared Veggies, Chicken, Dressing, Cheese and Crushed Tortilla Chips placed in separate bowls.
4. Now, let the crowd gather and prepare their Chicken Taco Salads as they wish! Enjoy 🙂