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. Preheat oven to 375 degrees.
2. Gather the ingredients.
3. In a large bowl, combine the thinly sliced Potatoes, 1/2 tsp Salt, 1/4 tsp Pepper and 2 Tablespoons Oil. Toss to coat well and spread into the 9″ x 13″ baking dish.
   Note: If my Pork Chops are on the thinner side, I place the potatoes in the oven while I prepare the Pork Chops, to give the potatoes a little head start 😉
   
4. Using the same large bowl that you used for the Potatoes, combine the Brown Sugar, Garlic, 1/4 tsp Salt, 1/4 tsp Pepper and 1 Tbsp Oil. Mix well.
5. Add the Pork Chops to the Brown Sugar mixture, one at a time, turning them over and kind of “mushing” them around to coat well. Place the Pork Chops on top of the Potatoes in the baking dish. Note: if you have any leftover Brown Sugar mixture drop it amongst the potatoes.
   
6. Bake, uncovered, for approximately 30 to 35 minutes, depending on the thickness of your Pork Chops. The Pork is done when the internal temperature measures 145 degrees.
   
7. If your Pork Chops are on the thicker side, slice thinly and serve on top of the Potatoes, being certain to drizzle some of the yummy juices over the top before serving.
   
8. Serve with your favorite veggie and enjoy 🙂
   

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle all sides and bottom of each pan with about 1 Tbsp Granulated Sugar. Set aside.

The Flour Mixture:

1. In a large bowl, combine the GF Flour, 1 Cup Granulated Sugar, Light Brown Sugar, Baking Powder, Spices and Lemon Zest. Mix thoroughly and form a well in the center. Set aside.

The Zucchini Mixture:

1. Using a food processor or handheld grater, shred the Zucchini and place on paper towels in a large bowl to absorb the water.
2. In another large bowl, mix the milk, oil, vanilla and eggs until well combined. Add the shredded zucchini and mix well.

Making the Batter:

1. Add the Zucchini Mixture to the center of the Flour Mixture.
2. Mix well using a fork to start with to help break up the Zucchini. Then switch to a large spoon to ensure that you get all of the ingredients off of the bottom. (Note: if you’re adding nuts, do so at this step).

Baking the Bread:

1. Divide the batter between the two prepared loaf pans. If desired, you may sprinkle the tops with additional granulated sugar.
2. Bake on the center rack for 50-60 minutes or until toothpick comes out clean.
3. Cool in their pans for about 10 minutes.
4. Transfer loaves to wire cooling rack and let cool completely before slicing.
5. Enjoy!
   

Making the Meatballs:

1. Gather the meatball ingredients.
2. Preheat oven to 375 degrees.
3. Line 2-3 baking sheets with parchment paper. Set aside.
4. In a large mixing bowl, combine all of the Turkey Meatball ingredients and mix very well, either with a fork or your hands.
5. Using a 2″ cookie scooper (or spoon), scoop turkey mixture onto the prepared baking sheets (16 meatballs per sheet). You may either form the meatballs using your hands or just drop meatballs directly onto sheet using the cookie scooper.
6. Bake for 16-18 minutes, or until inside temperature measures 165 degrees (I usually cut the center-most meatball in half to check for any pinkness).

Making the Spicy Avocado Dipping Sauce:

1. Gather the Avocado ingredients.
2. While the meatballs are cooking, blend the Avocado ingredients (except for the Parsley) in a blender or food processor until smooth and creamy.
3. Pour into serving bowl and top with dried Parsley. Refrigerate until ready to serve.
   
4. Once the meatballs are cooked, drizzle some Spicy Avocado Sauce over the tops and serve with your favorite veggie! Yum!!!
   

Making the Chicken Barbecue Filling

1. Gather the ingredients.
   
2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
   
3. Mix well and simmer for 30 minutes.
   

Making the “Cups”

1. Preheat oven to 400 degrees.
2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.
   

Assembling the Barbecue Chicken Cups

1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
   
2. Top with the shredded cheese.
   
3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
   
4. Let rest for a couple of minutes before removing them from the muffin tin.
5. Serve with a fresh green salad and Enjoy!