Homemade Ranch Dressing/Dip

Homemade Ranch Dressing/Dip

Fresh Herbs make this Homemade Ranch Dressing/Dip extra delicious! Our family uses it on just about everything from salads, fresh veggie strips and baked potatoes to french fries or chips 🙂 Oh, so yummy!!!

  • 1 Cup Mayonnaise (I use Hellmann’s Real Mayo)
  • 1/2 Cup Whole Milk (You can also use 1%, 2%, Skim or Buttermilk)
  • 1/2 Cup Sour Cream (I use Lite, but Regular is fine)
  • 1/4 Cup Fresh Parsley, finely chopped (Flat or Curly)
  • 1/4 Cup Fresh Basil, finely chopped
  • 2 Tbsp Fresh Oregano, finely chopped
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 Tbsp White Vinegar
  • 2-3 tsp Worcestershire Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Pepper
  1. In a large mixing bowl, whisk all ingredients together until well-blended. Add more milk if you want a runnier consistency.
  2. Pour into jars with tight-fitting lids and refrigerate for 1-2 hours.
  3. Enjoy!

I adapted this recipe from Ree Drummond’s “Herby Ranch Dressing,” who I thank from the bottom of my heart for sharing this incredible recipe!!!

Hors d’Oeuvres, Salads, Side Dish



Gluten Free Sandwich Bread

Gluten Free Sandwich Bread

After trying several Gluten Free Breads available in the stores, I decided to try making my own. I finally found a recipe that is simple, delicious and easy on the purse…the total cost per 2 pound loaf is just $5.43 (give or take a few cents, depending on price fluctuations of ingredients).
An enormous “Thank You” to America’s Test Kitchen for creating this recipe!!! 🙂

  • 2 Tbsp Unsalted Butter (Melted and cooled)
  • 2 Large Eggs
  • 2 Cups Warm Water (110 degrees – do NOT use water over this temperature, because it will kill the yeast)
  • 2 1/3 + 1/4 Cups King Arthur Gluten Free Multi-Purpose Flour (Sifted)
  • 1 1/3 Cups Gluten Free Oat Flour (Sifted)
  • 1/2 Cup Nonfat Dry Milk Powder
  • 3 Tbsp Powdered Psyllium Husk
  • 2 Tbsp Granulated Sugar
  • 2 1/4 tsp Rapid Rise or Instant Yeast
  • 2 tsp Baking Powder
  • 1 1/2 tsp Salt
  1. Gather the ingredients.
  2. Spray loaf pan with non-stick cooking spray and set aside.
  3. Melt the Butter and set aside to cool a little.
  4. In a Stand Mixer, using the paddle attachment (not the dough hook), mix the dry ingredients – GF Flour, Oat Flour, Dry Milk Powder, Psyllium, Sugar, Yeast, Baking Powder and Salt on Low until blended (about 1 minute).
  5. In a separate bowl, whisk the Eggs with the 110 degree Water and melted Butter until well-blended.
  6. Slowly add the Water mixture to the Dry Ingredients in the Stand Mixer, mixing on Low until all ingredients are blended, scraping sides as needed. Increase speed to Medium and mix for 6 minutes. Dough will look like cookie dough.
  7. Using a rubber spatula that is sprayed with non-stick cooking spray, scrape dough into the prepared loaf pan and smooth out surface with wet hands. Note: if using an 8 1/2″ pan you will need to wrap a foil collar around the pan (staple ends together), in case dough rises above the top (see photo).
  8. Spray or flick water with hands onto the top of the bread dough and cover loosely with plastic wrap.
  9. Place in a warm spot to rise about 50% – usually about 1 hour.
  10. Preheat oven to 350 degrees and put oven rack in the middle position.
  11. When ready to bake, remove plastic and spray or flick water onto the top of bread and bake for 1 – 1 1/2 hours (our oven runs a bit hot, so I usually only bake my bread for 1 hour). Bread is ready when it turns golden brown and sounds hollow when tapped.
  12. Let cool for about 10 minutes in pan. Then remove to a wire rack to cool completely. Enjoy with butter and honey (or your favorite jam).
  1. Bread keeps on shelf tightly sealed in a plastic bag for 3-5 days.
  2. Freezes well, too, if you can resist eating the entire loaf!
  3. I keep a back-up Ziploc Baggie with all of the dry ingredients already sifted and mixed in the refrigerator for a quick start 🙂
Lunch, Main Dish, Snacks



Gluten Free Chicken Spaghetti

Gluten Free Chicken Spaghetti

This recipe was actually kind of an accident…I ran out of time to go to the grocery store, so I had to scrounge around in my pantry and refrigerator to come up with something for dinner. To my surprise, this dish was an instant hit with my family!!! I hope you and your family like it as well 🙂

  • 2 Large Boneless, Skinless Chicken Breasts (You can use leftovers, if you have them)
  • 12 Oz. Box Gluten Free Spaghetti Noodles (Broken in half)
  • 2-2 1/2 Cups Shredded Cheddar Cheese (Mild, Regular or Sharp)
  • 1 Large Bell Pepper, finely diced (Any color you have on hand will do…I used a Yellow one, because that’s what I had ;))
  • 1 10 3/4 oz. can Cream of Chicken Soup (You may use Cream of Mushroom, if you don’t have Cr. of Chicken)
  • 1 tsp Season All
  • 1/8 tsp Cayenne
  • 1/4 tsp Freshly Ground Black Pepper
  • 1-2 Sliced Green Onions (optional)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
  4. If your chicken breasts are raw, boil them for about 15 minutes in a large pot, reserving the water to be used later for cooking the pasta.
  5. Once the chicken breasts are almost done, remove them from the hot water to a cutting board to cool slightly. In addition, remove 1 cup of the water and set aside.
  6. Bring the water that was used to cook the chicken to a boil and add the pasta, cooking until al dente.
  7. While the pasta is cooking, shred the chicken and place in a large bowl.
  8. In the same large bowl, add the Cream of Chicken Soup, 1 1/2 cups of the Shredded Cheddar Cheese, the bell pepper and spices. Mix well with the shredded chicken.
  9. Add the cooked spaghetti and the 1 cup of reserved water to the chicken mixture, mixing well.
  10. Dump this mixture into the prepared baking dish and spread out evenly. Top with the remaining cheese.
  11. Bake uncovered for 40-45 minutes, covering with foil if the cheese starts to brown.
  12. Top with sliced green onions and serve. Yummy!
Lunch, Main Dish



Gluten Free Potatoes au Gratin

Gluten Free Potatoes au Gratin

Wow! This is the ultimate rich and creamy comfort food that is a true crowd-pleaser. Plus, it’s not only tasty and satisfying, but SO easy to make!! My family loves it SO much that we have it as our main dish along with a fresh salad for dinner on many nights! Yummy!!! Enjoy 🙂
A HUGE “Thank You” to Ree Drummond for sharing this yummy recipe! I have made a couple of changes to make it allergy-friendly and Gluten Free for my family 🙂

  • 8 Medium-Large Russet Potatoes (Scrubbed clean and cut into bite-sized pieces)
  • 3 Cups Heavy Cream (or Half & Half)
  • 1 Cup Whole Milk
  • 1/4 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 2 tsps Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Cups Shredded Cheddar
  • 2 Green Onions (Sliced Thin)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Spray a 9″ x 13″ baking pan with non-stick cooking spray (or coat with butter). Dump the bite-sized pieces of potatoes into the baking pan and spread evenly.
  4. In a large bowl, combine the cream, milk, flour, salt and pepper and whisk until thoroughly mixed. Pour this over the potatoes in the baking dish.
  5. Cover the baking dish with foil and bake for approximately 20 minutes. Remove foil and bake for an additional 15-20 minutes.
  6. Top with the cheese and bake for approximately 5 minutes, or until cheese melts and mixture is bubbly. Top with green onions and serve while hot. Enjoy!
Side Dish



Easy Gluten Free Cinnamon-Sugar Coffee Cake

Easy Gluten Free Cinnamon-Sugar Coffee Cake

This Gluten Free Coffee Cake is SO moist, tasty and easy to make! It’s the perfect afternoon snack, dessert or breakfast for those weekend sleepovers. An instant hit with our family and friends! 🙂
*Thank You to America’s Test Kitchen for sharing this wonderful recipe!!

The Crumb Topping

  • 1/2 Cup Unsalted Butter, Melted (1 Stick or 8 Tbsp)
  • 1/3 Cup Granulated Sugar
  • 1/3 Cup Dark Brown Sugar (Packed)
  • 1 Large Egg Yolk
  • 1/8 tsp Salt
  • 3/4 tsp Cinnamon
  • 3/4 Cup + 1/3 Cup All-Purpose Gluten Free Flour, Sifted (I use Better Batter GF Multi-Purpose Flour)

The Cake

  • 3/4 Cup + 1/3 Cup All-Purpose GF Flour, Sifted (I use Better Batter GF Multi-Purpose Flour)
  • 1/2 Cup Granulated Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Xanthan Gum (use ONLY if your GF Flour Blend doesn’t contain any; Better Batter contains Xanthan Gum, so I do not add it )
  • 1/2 tsp Baking Soda
  • 6 Tbsp Butter, Unsalted (Softened & Cut Into 6 Pieces)
  • 1/2 Cup Sour Cream
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  1. Gather the ingredients.
  2. Spray an 8″ x 8″ baking pan with non-stick cooking spray. Next, fold a 16″ length of Parchment Paper to a width of 7″ and fit it into the baking pan, so that the excess hangs over the edges for easy removal of the cake. Set aside.

Making the topping:

  1. In a small sauce pan, melt the butter over low heat. Once completely melted, remove from heat and let cool slightly.
  2. Using a whisk, mix in the sugars, salt, cinnamon and egg yolk to the melted butter, thoroughly mixing.
  3. Add the GF Flour to the butter mixture, blending well. The mixture will look like ground meat. Set aside.

Making the Cake:

  1. Place one of your oven racks in the upper-middle position of the oven and preheat oven to 325 degrees.
  2. In a stand mixer, using the paddle attachment, mix the GF Flour, Granulated Sugar, Salt, Xanthan Gum (if needed) and Baking Soda on low until completely blended.
  3. Next, add the Butter to the flour mixture, one piece at a time, mixing on low until butter pieces are no longer visible – mixture will resemble coarse sand.
  4. Add the Sour Cream, Eggs, Yolk and Vanilla to the Flour mixture and mix on medium-high until batter is light and fluffy.

Putting it Together:

  1. Scrape the batter into the prepared baking pan and smooth the top.
  2. Using your hands, break the Topping Mixture into large pea-sized pieces and sprinkle over the top of the batter to completely cover.
  3. Bake for 35-45 minutes, rotating the pan halfway through baking. It’s done when the middle is no longer jiggly and a wooden toothpick inserted into the middle comes out clean.
  4. Let cool in the pan for 30 minutes before removing, using the excess Parchment Paper to lift and pull the cake out.
  5. Place on a platter or cutting board to cut and serve. Enjoy!

**This cake stores well in an air-tight container for about 3 days.

***A HUGE “Thank You” to America’s Test Kitchen for sharing this wonderful recipe!!! 🙂

Breakfast, Desserts, Snacks



Easy 3-Ingredient Candied Cashews

Easy 3-Ingredient Candied Cashews

This is the easiest and yummiest recipe for Candied Cashews!!! Only 3 ingredients, about 15 minutes and these delicious morsels are ready to enjoy…..well, you have to wait a few minutes for them to cool before you pounce on them! These are perfect for snacking, giving as gifts or topping your favorite ice cream 🙂
A BIG “Thank You” to www.saltandlavender.com for sharing this wonderful treat!!!

  • 2 Tbsp Salted Butter
  • 1 Cup Granulated Sugar
  • 2 Cups Cashews (I used Lightly Salted)
  1. Gather the ingredients.
  2. In a medium to large nonstick skillet, melt the butter over medium-low heat.
  3. Once the butter is melted, add the sugar and cashews.
  4. Cook over low to medium-low heat until sugar has completely melted, stirring often to completely coat the cashews and to prevent mixture from burning.
  5. Turn out onto a sheet of parchment paper to let cool.
  6. Enjoy as a snack, as a topping on ice cream or mixed in with your favorite yogurt…or give as a special gift!
Desserts, Snacks



Quick & Easy Gluten Free Cinnamon Sugar Cake Donuts

Quick & Easy Gluten Free Cinnamon Sugar Cake Donuts

Oh my gosh! These donuts (aka: doughnuts) are the BEST Gluten Free Donuts out there! They’re not only scrumptious, but quick and easy to make!!! All you need is a few ingredients (most of which you will already have in your Kitchen), about 30 minutes and you will have delicious, moist doughnuts that aren’t heavy, dry or gritty 🙂
A HUGE thank you to www.loveandzest.com for sharing this wonderful recipe!

Batter for the Donuts

  • 4 Tbsp Unsalted Butter (Melted)
  • 1/3 Cup Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 Large Egg (Beaten)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 Cup Rice Milk (I use original, but Vanilla is fine; You may substitute with Unsweetened Almond or Oat Milk)
  • 1 Cup Gluten Free All-Purpose Flour, sifted (I use King Arthur All-Purpose Measure for Measure)

Cinnamon Sugar Coating

  • 1/2 Cup Granulated Sugar
  • 1-2 Tbsp Cinnamon (If you don’t care for a lot of cinnamon, start with 1 Tbsp)
  1. Gather the ingredients.
  2. Preheat oven to 425 degrees.
  3. Spray a 6-count non-stick donut pan with non-stick cooking spray. Set aside.
  4. In a large microwave-proof mixing bowl (I use an 8-cup glass measuring bowl with a pour spout for easy transfer of batter to donut pan), melt the butter in the microwave.
  5. Using a whisk, stir the Maple Syrup and Vanilla Extract into the melted butter.
  6. Add the beaten egg and mix until well blended.
  7. Next, mix in the Rice Milk , Salt and Baking Powder until Baking Powder is completely mixed in.
  8. Whisk in the sifted GF Flour and mix until completely blended (I sift the flour directly into the batter).
  9. Spoon or pour the batter into the greased Donut pan, spreading evenly in each well.
  10. Bake for 10 minutes.
  11. Remove and let sit in pan for about 5 minutes to cool slightly.

Making the Cinnamon Sugar Coating

  1. While the donuts are cooling, pour the sugar and cinnamon into a large resealable plastic baggie and mix well.
  2. When the donuts are slightly cooled, turn the donut pan upside down onto a wire rack and thump the bottom a couple of times to remove the donuts.
  3. Add a donut, one-at-a-time, into the resealable baggie and gently shake in the sugar mixture until completely coated.
  4. Place the finished donuts on a wire rack to let them set/dry. As they cool, the donuts absorb the cinnamon, so try to refrain from pouncing on the donuts as soon as you pull each one out of the baggie…they get better and better as they cool. Enjoy!
Breakfast, Desserts, Snacks



One Dish Brown Sugar Garlic Chicken & Potatoes

One Dish Brown Sugar Chicken & Potatoes

This sweet and savory recipe is perfect for those nights when you’re in a rush and need a quick and easy-to-prepare dinner with few ingredients! I also use this same recipe for Pork Chops that I found @ dinnerthendessert.com…one of my favorite food websites! 🙂

  • 3-4 Large Boneless, Skinless Chicken Breasts (Rinsed and trimmed)
  • 1/2 Cup Light Brown Sugar (Firmly packed; increase to 3/4 Cup if you prefer sweeter taste)
  • 2 Tablespoons minced garlic (Fresh or in the jar)
  • 1/2 + 1/4 teaspoon Salt (1/2 tsp for the potatoes and 1/4 tsp for the chicken)
  • 1/4 + 1/4 teaspoon Freshly Ground Pepper (1/4 tsp for potatoes & 1/4 tsp for chicken)
  • 8-10 Medium Yukon Potatoes (Cut into bite-size pieces)
  • 2 + 1 Tablespoons Canola Oil (2 T for potatoes & 1 T for chicken)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. In a large bowl, combine the Potatoes, 1/2 teaspoon Salt, 1/4 teaspoon Pepper and 2 Tablespoons Oil. Toss to coat well. Spread into a 9″ x 13″ deep baking dish.
  4. Using the same large bowl, combine the Brown Sugar, Garlic, 1/4 teaspoon Salt, 1/4 teaspoon Pepper and 1 Tablespoon Oil. Mix well.
  5. Add the Chicken to the Brown Sugar mix, turning to coat well (I kind of mush the chicken around a little). Place Chicken on top of the potatoes in pan. If you have any leftover Brown Sugar mix, spread it amongst the chicken breasts in the pan.
  6. Bake for 30-35 minutes, turning Chicken over halfway through.
  7. Be sure to drizzle some of the savory juices over the Chicken and Potatoes before serving. Serve with your favorite veggie and enjoy! 🙂
Main Dish, Side Dish
American



Easy Homemade Beef & Chicken Chili (No Beans; Gluten-Free & Keto Friendly)

Easy Homemade Beef & Chicken Chili (No Beans; Gluten-Free & Keto Friendly)

There is nothing better than a huge pot of Homemade Chili simmering on the stove! I make this Beef & Chicken Chili just about every other weekend throughout the Fall and Winter seasons. It’s so easy to make and the mix of chili spices is delectable! And, it’s Gluten-Free and Keto Friendly! Enjoy 🙂

  • 2 lbs Lean Ground Beef
  • 2 lbs Lean Ground Chicken
  • 1 Large Onion, diced (I use Vidalia)
  • 1 Tablespoon Olive Oil
  • 5 Tablespoons Chili Powder
  • 4 Tablespoons Ground Cumin
  • 2 Tablespoons Garlic Powder
  • 2 teaspoons Salt
  • 1 teaspoon Ground Pepper
  • 1/2 teaspoon Cayenne Pepper (Increase by 1/8 teaspoon at a time of you want a spicier chili)
  • 1 12 oz. Canned Tomato Paste
  • 1 Cup Beef or Chicken Broth (I usually use Beef Broth)
  • 1 Large Fresh Tomato, diced (Or canned (Otional))
  • Shredded Cheddar Cheese (Topping)
  • Sour Cream (Topping)
  • Green Onions (Topping)

The Meats

  1. Gather Ingredients
  2. In a large pot, heat the oil over medium to medium-high heat for about 2-3 minutes. Add the chopped onions and cook until translucent, about 5 minutes.
  3. Add the ground meats to the pot and cook until browned (about 8-10 minutes). Lower temperature to medium-low.

The Spices

  1. In a medium sized bowl, add all of the spices and blend well.
  2. Next, add the blended spices to the meat mixture. Mix well.

The Broth and Tomato

  1. Add the tomato paste, diced tomato and broth to the pot. Mix well.
  2. Cook for 20-30 minutes, stirring occasionally.
  3. Serve with shredded cheddar cheese, sour cream, onions, etc.
Lunch, Main Dish
Mexican



Chicken Pillows

Chicken Pillows

If you like Crescent Rolls, Cream Cheese and Chicken, you will LOVE this recipe! One of our daughters discovered this delicious meal while on a sleepover and it quickly became one of the most requested meals in our household!!! Now, it’s a favorite with our children and their sleepover guests…who needs pizza, when you can have these yummy, easy-to-prepare Chicken Pillows?!? A must-have in every house 🙂 (Thanks for sharing this wonderful recipe, Jennifer!)

  • 4 Cups Chicken (Cooked and cubed or shredded)
  • 8 Oz. Cream Cheese (Softened)
  • 6 Tablespoons Salted Butter (Softened)
  • 2 teaspoons Emeril’s Chicken Rub (Or similar product)
  • 4 Tablespoons Skim Milk
  • 2 teaspoons Minced Dry Onion
  • 2 Packages/Tubes Crescent Rolls
  • 2 Tablespoons Salted Butter (Melted (for the topping))
  • 1/4 Cup Seasoned Bread Crumbs (I use Italian Style (for the topping))
  1. Preheat oven to 350 degrees. Gather the ingredients
  2. In a large bowl, cream together the softened Cream Cheese and Butter until you reach the consistency of cottage cheese.
  3. Add the cooked and cubed/shredded chicken, Emeril’s Chicken Rub, Milk and Dried Onions to the cream cheese mixture. Mix well and set aside.
  4. Cover a baking sheet with foil that is VERY lightly sprayed with non-stick cooking spray or a Silicone Baking pad. Set aside.
  5. Separate the Crescent Rolls into rectangles and press the diagonal perforations together to seal/close. You should have 8 rectangles (4 per package) when completed.
  6. Scoop 1/2 cup of the chicken mixture into the center of each rectangle.
  7. Next, gather up the four corners and twist/press them together lightly at the top of the “pillow” – see photo.
  8. Seal the sides by pressing dough together along the edges.
  9. Repeat with remaining dough and chicken mixture. Place on prepared baking sheet.
  10. Brush each “Pillow” with melted butter and sprinkle with the flavored bread crumbs.
  11. Bake for 20-25 minutes…until golden brown and the bottoms are no longer doughy.
  12. Serve with your favorite veggie and ENJOY!!! 🙂

Sometimes, I prepare this same dish, but in Casserole form by using 2 Crescent Dough Sheets. I simply layer the bottom of a lightly-sprayed deep 9″ x 13″ baking/casserole dish with one Crescent Sheet. Then, spread the chicken/cream cheese mixture evenly over the sheet. Place the 2nd Cresent Dough Sheet on top of this. Brush with the melted butter and sprinkle with the bread crubs. Bake for 20-25 minutes. Yummy 🙂

Main Dish