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!!!

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 🙂
   
10. 

1. Preheat oven to 350 degrees. Place oven rack in the center position.
2. In a large bowl, combine the Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper and Garlic Powder until well blended. Set aside.
3. In a microwave-proof bowl, melt the butter.
4. Next, set up a “work station” with the following in a row or circle:
   1. Chicken Breasts
   2. Melted Butter
   3. Bread Crumb Mixture
   4. 9″ x 13″ Baking Dish (you may need 2 Baking Dishes, depending on the size of your Chicken Breasts – do NOT crowd your Chicken).
5. Dip each Chicken Breast into the Melted Butter, coating well. Then, transfer to the Bread Crumb mixture and roll around to coat completely. Place into the Baking Dish and repeat these steps with the remaining Chicken Breasts.
6. Once all of the Chicken Breasts have been prepared, drizzle any leftover Melted Butter and the Lemon Juice evenly over the tops of the Chicken. Sprinkle with Paprika.
7. Bake for approximately 40-45 minutes – check the center Chicken Breast by cutting it in half to check for any pinkness.
8. Drizzle juices from pan over the Chicken Breasts before serving. Yum!!!

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
10. Bake for 12-14 minutes (longer if you want crispy cookies).
11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
    

1. In a medium-size bowl, combine all of the Marinade ingredients mixing well; set aside.
2. Place the bite-size Cauliflower pieces into a large resealable plastic bag.
3. Pour the Marinade into the bag with the Cauliflower and close bag securely. Smoosh the Cauliflower around in the marinade to evenly coat. Refrigerate for at least 2 hours.
4. Meanwhile, combine the GF Flour, Paprika, Pepper and Parmesan Cheese in a large bowl, mixing well.
5. Once the Cauliflower has finished marinating, melt the butter in a large non-stick skillet over medium heat.
6. Using a slotted spoon, transfer the Cauliflower pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the Cauliflower pieces with the GF Flour mixture.
7. Once the Cauliflower pieces are ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the Cauliflower around for about 1-2 minutes, allowing the pieces to turn golden brown and lightly crispy. Gently flip the Cauliflower pieces over to cook all sides…you may have to reduce the temperature to prevent burning. Test a piece after about 5 minutes to see if it’s done (softened) – I usually cook mine for about 8-10 minutes.
8. Serve with a fresh salad and your choice of protein….yummy! 🙂

Making the Sour Cream Marinade:

1. In a large bowl, combine the first 7 ingredients and mix well. Set aside.
2. Place the prepared Chicken Tenders into a large resealable plastic bag.
3. Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then “smoosh” the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

1. When the chicken is ready to bake, preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
3. Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
4. Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
5. Once your “station” is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
6. Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
7. Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
8. Serve with your favorite sides and watch them disappear…I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉
   

Making the Cookie Crumble:

1. In a food processor, pulse the melted Butter and Sandwich Cookies until finely crushed. Then spoon desired amount into the bottom of your serving dishes/cups (reserving some for garnish). Note: I spoon about 2 Tbsp into the bottom of each glass.

Making the Pudding:

1. In a medium saucepan, whisk together the Sugar, Cornstarch and Salt until well-blended.
2. Add the Milk and Egg Yolks to the Sugar mixture and whisk well.
3. Heat this mixture over medium heat for about 8-10 minutes, stirring constantly so mixture doesn’t burn or clump. Immediately remove from the heat once it starts to thicken (like pudding ;))
4. Add the Butter and Vanilla to the pudding mixture, stirring until butter is completely melted and blended.
5. Pour the mixture into desired serving bowls/cups. Refrigerate for at least 2 hours.

Making the Whipped Cream:

1. Just before serving the pudding, make the Whipped Cream by combining the Heavy Whipping Cream, Powdered Sugar (1 Tablespoon at a time) and Vanilla Extract using a Stand or Handheld Mixer. Beat on medium-high until stiff peaks form (about 4-5 minutes)
2. Spoon desired amount on top of each pudding and add a few Cookie Crumbles for garnish. Yum!
   

Making the GF Pie Crusts:

1. NOTE: This recipe makes 2 pie crusts. You can refrigerate any unused & uncooked dough for up to 3 days, or freeze it for up to 3 months, well wrapped. To thaw the dough, move it to the refrigerator overnight, then let dough warm a little for about 20-30 minutes at room temperature.
2. Gather the ingredients for the pie crusts.
3. In a food processor, pulse together the GF Flour Blend and Salt until well combined.
4. Next, add the Cold Butter pieces to the food processor and pulse until the butter is in large chunks.
5. Add the Beaten Egg and Vinegar to the Butter/Flour mixture and pulse until just combined.
6. Slowly add the Ice-cold Water, 1 Tablespoon at a time, to the dough mixture while pulsing. Note: depending on the humidity, you may not need all of the water. Pulse until the dough comes together.
7. Divide the dough in half (I weigh mine) and wrap each half in plastic wrap, flattening the dough into discs. Refrigerate for at least 30 minutes.

Making the Strawberry Filling (while the Pie Dough is chilling):

1. Gather the ingredients for the filling.
2. Place one of your oven racks in the center position and preheat oven to 400 degrees.
3. In a large bowl, combine the cut-up Strawberries, Sugar, GF Flour, Vanilla Extract, Lemon Zest and Juice until the Strawberries are well coated. Set aside while you roll out the pie dough.
4. Lightly flour a piece of parchment paper and place one of the pie dough discs on top. Using a rolling pin, roll the dough out into an oval shape about 19″ x 11″ (thickness of dough should be about 1/4″).
5. Transfer the rolled-out dough and the Parchment Paper to a baking sheet and spoon the Strawberry filling onto the center of the dough. Spread the filling evenly out, leaving a 1-2″ border of dough.
6. Very gently fold the edges of the dough over the Strawberries, pinching together any folds in the dough.
   
7. In a small bowl, whisk together 1 Large Egg and 1 Tbsp of water. Brush this egg wash onto the folded edges of the dough.
8. Bake on the center rack for about 30 minutes, rotating the pan halfway through to evenly bake.
9. While the tart is baking, warm the Preserves (or Jam/Jelly/Marmalade) with a splash of water (to help the Preserves spread).
10. Once the crust is a golden brown, remove the Tart from the oven and gently brush the Strawberry filling with the warmed Preserves. Cool completely.
    

Making the Whipped Cream:

1. Using a Stand Mixer, fitted with the Whisk attachment, whisk the Heavy Whipping Cream, Powdered Sugar and Vanilla Extract on Medium-High until soft peaks have formed.
2. Serve the cooled Tart with a large dollop of freshly made Whipped Cream and watch it disappear!