1. Gather the ingredients needed for the Lemon Cookie dough.
   
2. Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter, Powdered Sugar and Salt until light and fluffy.
3. Add the Vanilla Extract, Lemon Zest and Lemon Juice to the Butter mixture, mixing until combined.
4. Next, gradually add the GF Flour, 1/2 cup at a time, to the mixing bowl, blending thoroughly between each addition and scraping down the sides of the bowl as needed.
5. Once the cookie dough has been thoroughly blended, turn the dough out onto a large cutting board and roll into a log about 9″-10″ in length. Wrap this log tightly in plastic wrap and place in freezer for at least 2 hours.
   
6. When dough is chilled enough for slicing, preheat oven to 350 degrees and remove chilled dough from the freezer.
7. Line a cookie sheet with a nonstick baking mat or Parchment paper. Set aside.
8. Using a sharp knife, slice the dough log into 1/4″ thick sections and place each disc about 2″ apart onto the prepared cookie sheet.
   
9. Bake for 12-15 minutes, or until edges turn a light golden-brown.
10. Let cookies cool on pan for 1-2 minutes until removing to a wire cooling rack. Cool completely before applying the frosting.

Making the Creamy Lemon Frosting

1. Using a Stand Mixer fitted with the Paddle attachment, cream together the softened Cream Cheese and Powdered Sugar until well-blended.
2. Add the Lemon Zest, Lemon Juice and Salt to the Cream Cheese mixture. Continue beating until completely mixed.
3. Transfer the Frosting to a piping bag, fitted with a large star tip. Please Note: this is optional, as you can apply the frosting either using a butter knife or a piping bag (or plastic storage bag) with the end snipped off.
4. When the cookies are completely cooled, spread or pipe the desired amount of frosting onto each cookie. Enjoy 🙂

Making the Turkey-Vodka Sauce

1. Gather the ingredients.
2. In a Large Lidded Cooking Pot, brown the Ground Turkey until thoroughly cooked. Drain any leftover liquids and set cooked Turkey aside in large bowl.
3. In the same large pot, heat the 2T of Olive Oil over medium-low heat. Add the chopped Onion and Garlic. Cook for about 3 minutes, or until onion is translucent.
4. Add the Red Pepper Flakes and cook for 1 minute.
5. Next, add the Tomato Sauce, Vodka and cooked Turkey. Continue cooking for about 5 minutes.
6. Throughly mix in the Tomato Paste, Balsamic Vinegar, Sugar, Salt & Pepper. Simmer on Low for 15-20 minutes, partially covered.
   
7. Stir in the Basil and Half & Half and continue cooking for another 5 minutes on low.
   

Building the Lasagna

1. Preheat oven to 425 degrees.
2. Spray a 9″ x 13″ or 10″ x 14″ baking dish with non-stick cooking spray. Set aside.
3. In a medium or large mixing bowl, stir salt & pepper into the Ricotta Cheese until thoroughly mixed. *I used about 1/2 tsp Salt and 1/8 tsp Pepper.
4. To assemble the Lasagna layers, evenly spread a layer of the Turkey-Vodka sauce in the bottom of the prepared baking pan – it takes about 2 cups.
   
5. The next layer is the sheets of Lasagna Noodles – since I used a 10″ x 14″ pan, I used 4 whole sheets placed side-by-side and 1 broken sheet to fill in any large empty gaps/spaces. If you’re using a 9″x13″ pan, 4 sheets should suffice.
6. Top the Lasagna Sheets with another layer of Vodka Sauce, making sure that the sheets are completely covered with sauce.
7. Sprinkle about 1/3 each of the shredded Mozzarella and Parmesan Cheeses evenly over the sauce layer. *If you’re using Mozzarella slices, sprinkle with Parmesan Cheese first, then place Mozzarella slices on top of the Parmesan.
8. Next, add a thick layer of the Ricotta Cheese and spread with a fork. *The Ricotta Cheese is easier to spread on Mozzarella Slices 😉
9. Repeat steps: Add another layer of Sauce, Lasagna Sheets, Parmesan & Mozzarella, another thick layer of Ricotta Cheese, another layer of Sauce, and sprinkle top with Mozzarella and Parmesan cheeses. *Note: I had a little bit of Ricotta Cheese leftover.
   
10. Spray the underside of a sheet of Aluminum Foil with non-stick cooking spray and cover the Lasagna.
11. Bake covered in preheated oven for 40-45 minutes. Uncover and bake for another 15-20 minutes.
12. Let rest about 15 minutes before slicing.
13. Enjoy!
    

1. Preheat oven to 350 degrees.
2. Line cookie sheet with a Silpat Baking Pad or parchment paper. Set aside.
3. Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter and Sugars until light and fluffy (about 2 minutes).
4. Add the eggs, one at a time, mixing well. Add the vanilla and continue mixing until all is blended, scraping down sides of bowl as needed.
5. In a separate bowl, combine the Sifted GF Flour, Salt, Baking Powder and Baking Soda.
   Note: please be sure to sift the flour since it helps prevent grittiness.
6. Add the Flour mixture to the Butter mixture. Mix until well-combined.
7. Next, add the Oats and Chocolate Chips and mix until incorporated. Note: add the chopped nuts now if you’re including them.
8. Lastly, add the M&M Candies and Rice Cereal and mix well using a large, sturdy spoon.
9. Using a 2 Tbsp cookie scoop, drop dough balls at least 2″ apart onto the prepared cookie sheet. I only placed 8 cookie dough balls on each baking sheet.
   
10. Bake in preheated oven for 10-14 minutes, rotating pan halfway through. Cookies are done when they turn a light golden brown.
11. Let cookies cool for a couple of minutes on baking sheet, before transferring to a wire cooling rack.
12. These cookies store well in an airtight container for 3-5 days, if they last that long! They also ship well…I send these cookies to one of my daughters, who states that they arrive looking like they were just baked 🙂
    
    

1. Gather the ingredients.
   
2. Using a food processor, finely mince the Onion, Garlic and Ginger.
3. In a large skillet, heat the Olive Oil over medium-low and add the minced Onion mixture. Saute for about 5 minutes.
4. Add the Soy Sauce, Crushed Tomatoes, Crushed Pineapple and 1/2 Tablespoon at a time of the Red Curry Paste to the skillet. Mix until well-blended. Let cook down for about 5-7 minutes.
   
5. Next, add the Lentils and Water. Reduce temperature to low and Simmer for about 20 minutes.
   
6. Lastly, add the Coconut Milk (1/2 Cup at a time) and Cinnamon (add some Pineapple Tidbits at this point, if you’re adding them). Mix well and continue simmering for at least 15 minutes.
   
7. Once the Lentils are tender, serve over cooked Rice or all by itself. Enjoy!
   

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!

Making the Cupcake Batter

1. Gather the ingredients.
   
2. Preheat Oven to 350 degrees.
   Line cupcake tin with cupcake liners and set aside.
3. In a medium-sized bowl, sift together the GF Flour, Baking Powder and Salt. Set aside.
4. Using a stand mixer fitted with the paddle attachment, cream the Softened Butter with the Granulated Sugar and Vanilla Extract until light and fluffy.
5. Add the Egg Whites to the Butter mixture, mixing until well-blended.
6. Slowly begin adding the Flour Mixture to the Butter mixture, alternating with the Milk, until all of the ingredients are mixed together and batter is smooth.
7. Pour batter into the prepared cupcake tin, filling each cupcake liner 2/3 full (you may have enough batter for a couple of extra cupcakes).
8. Bake for 15-18 minutes (my oven runs a little bit hot, so my cupcakes are ready in 15 minutes), or until toothpick comes out clean.
   
9. Cool in pan for about 10 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Frosting

1. Using a stand mixer fitted with the whisk attachment, whisk the butter until smooth and creamy.
2. Slowly add the powdered sugar to the creamed butter until completely mixed. Increase speed to medium-high and whisk until fluffy.
3. Next, add the Vanilla Extract and Heavy Cream, whisking on medium-high until light and fluffy (you may add extra Heavy Cream, if needed).
4. Pipe the frosting onto the cupcakes, using whichever tip you desire (I used a Star tip)…or simply spread onto the cupcakes with a butter knife for a smooth effect. Top with Pearl candies or any other sprinkle, etc.
   
5. Enjoy!
   

1. Gather the ingredients.
   
2. Preheat Oven to 350 degrees.

Prepping the Bundt Pan

1. Mix the 2 Tbsp melted Butter with 1 Tbsp GF Flour, making a smooth paste. Using a small pastry brush, spread the paste into the Bundt pan, covering the entire inside of pan. Set aside.

Making the Cake Batter

1. In a medium-sized bowl, sift together the GF Flour, Salt, Baking Powder, Baking Soda and Xanthan Gum. Set aside.
2. In a separate small bowl, whisk together the Milk, Lemon Zest, Lemon Juice and Vanilla Extract until well-blended. Set aside.
3. Using a Stand Mixer, fitted with the paddle attachment, beat the softened Butter and Granulated Sugar on Medium-High until light and fluffy.
4. Add the Eggs, one at a time, to the Butter mixture, blending until well-combined.
5. Reduce the speed to Low and begin alternately adding the Flour Mixture and Milk Mixture to the Butter Mixture. Continue mixing until all ingredients are combined, scraping the sides as needed.
6. Scrape the batter into the prepared Bundt pan and smooth the top.
   
7. Bake in preheated oven for 40-50 minutes, turning the pan halfway through baking. Cake is ready when it is a light golden brown and wooden skewer comes out clean.
   
8. Cool cake in pan for about 10-15 minutes before running a knife around the edges to loosen. Turn out onto a wire rack to completely cool before applying the glaze.
   

Making the Glaze

1. Whisk the Powdered Sugar with 4 tsp Lemon Juice until smooth. Add the remaining 2 tsp Lemon Juice, one at a time, until glaze is pourable. Drizzle the glaze evenly over the top of the Bundt cake, letting the glaze drip down the sides.
   
2. Slice and Enjoy!
   

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. 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!
    

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!