Bubba's Buttermilk Pie

This is a favorite recipe at our house for Thanksgiving. It is sooooooo delicious, hope you enjoy it.

Blend:

7 eggs

1 tsp. salt

1 1/2 tsp. vanilla

then add:

3 1/2 cups sugar

blend well and add:

3/4 cup flour ( I am using GF)

blend and add:

1 cup Buttermilk

blend and add:

2/3 cup melted margarine cooled

Blend really well and pour into 2 uncooked pie crusts and Bake 1 hr at 325 degrees. It margarine pools at the top while baking, take out and tip slightly to drain margarine and return to oven.

Top with vanilla ice cream or cool whip and enjoy!

Cinnamon Swirl Banana Bread

For the bread:

• 3 over-ripe bananas, smashed up
  
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour (I use GF blend)

For the swirl:

• 1/3 cup sugar
• 1 Tbs cinnamon

1. Preheat oven to 350. Butter and four a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed
2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Zippity-Do-Dah Chicken!

Oh my stars and garters!! Made up a yummy,fast chicken for dinner today! Now to see if I remember it!

5 Chicken breasts

1 1/2 cups Fat free mayo

1/2 cup reduced fat parmesan cheese

1/2 cup milk

1 packet dry italian dressing seasoning(GF) Look for GF if doing GF.

1/2 jar sun dried tomatoes chopped

Mix up ingredients and pour over chicken in a 9x13 dish. Bake at 350* for 30-45 min. Would be great in crockpot as well(probably low for 6-8 hours. The sauce we put over mashed potatoes. Zippy and yummy and healthy!

Hungry Girl's Colossal Asian Veggie 'n Chicken Pack

PER SERVING (1 1/2 cups): 222 calories, 1.5g fat, 811mg sodium, 19g carbs, 3.25g fiber, 9.5g sugars, 30.5g protein --PointsPlus® value 5* Brush up on your folding skills... It's foil-pack time! That means easy cleanup and hardly any fat. Lucky you... Ingredients: 1 tbsp. seasoned rice vinegar 1/2 tbsp. cornstarch 3 tbsp. oyster sauce 1/2 tbsp. chopped garlic 1/8 tsp. ground ginger 4 cups dry coleslaw mix 2 cups bean sprouts 1 1/2 cups sugar snap peas 1 cup sliced mushrooms One 8-oz. can sliced water chestnuts, drained 1 lb. raw boneless skinless lean chicken breast, cut into bite-sized pieces 1/8 tsp. salt 1/8 tsp. black pepper Directions: Preheat oven to 375 degrees. To make the sauce, combine vinegar with cornstarch in a small bowl and stir to dissolve. Add oyster sauce, garlic, and ginger. Mix well and set aside. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place all the veggies in the center of the foil, spreading them out a bit. Evenly season chicken with salt and pepper. Lay chicken over the veggies and evenly top with sauce. Cover with another large piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake in the oven for 35 minutes, until veggies are tender and chicken is fully cooked. Let cool slightly. Using oven mitts, carefully flip packet over, allowing sauce to coat the chicken and veggies, and then return to right-side up. Cut packet to release steam before opening it entirely. (Careful -- steam will be hot.) Serve it up! MAKES 4 SERVINGS For Gluten free, check your sauce ingredients to make sure they are GF!

Stacey's Chicken Fajita Casserole

I really missed fajitas since Cole and I can't have flour tortillas, so I decided to make a casserole out of it. It is a family favorite now!

4-5 red and green peppers sliced
1 large onion sliced
2 cloves garlic minced
2-3 chicken breast cut in slices
2 pkt. fajita seasoning (if GF, watch ingredient list)
3/4 cup water
1 bag tortilla chips crushed
1-16 oz container sour cream ( I use fat free)
2 cups shredded cheese
salsa, guacamole, olives for topping if preferred

*Saute peppers, onions and garlic in a little bit of olive oil till softened. Put into a separate bowl, and put chicken in pan and cook through till done.
*Add fajita seasonings and water cook till mixed and thickened. Add 3/4 of the container of sour cream and mix in.
*Put 3/4 of the crushed chip mixture in the bottom of a 9x13 pan. Pour fajita mixture over crushed chips, top with remaining crushed chips and put in oven at 350 degrees for 15 min. Take out and sprinkle cheese on and let melt or put back in oven for a minute.
Top with remaining sour cream and desired toppings.
*Enjoy!*

Gluten Free Chocolate Pumpkin Sheet Cake

This can be made not Gluten Free, Just switch for regular flour, and omit the xanthan gum.

Ingredients:

• 1 (22 ounce) can canned pumpkin puree (not pumpkin pie filling)
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 cups apple sauce
• 4 eggs
• 3 cups all-purpose gluten-free flour mix (see note)
• 2 tsp xanthan gum
• 3 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 cup cocoa powder
• 3/4 tsp salt

Directions:

1. In a large mixing bowl, beat pumpkin, sugar, oil, and apple sauce. Add eggs, one at a time, and mix well.
2. In another bowl, combine gluten-free flour, xanthan gum, baking soda, cinnamon, cocoa, and salt. Whisk to fully mix the dry ingredients.
3. Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 12×17-inch baking pan.
4. Bake at 350 degrees F for 30-35 minutes, or until cake tests done. Remove from oven and cool completely.
5. Top with cream cheese frosting, and chopped nuts if desired.

Cream Cheese Frosting:

Ingredients:

• 8 oz. softened cream cheese
• 1/2 cup softened butter or margarine
• 2 tsp vanilla extract
• 2 cups confectioners’ sugar (icing sugar)
• 1 cup chopped walnuts or pecans (optional)

Directions

1. In a mixing bowl, beat the cream cheese and butter (or margarine) and vanilla until light and fluffy. Gradually add the confectioners’ sugar, and mix well. If frosting is still too stiff, add milk, 1 tsp at a time, until desired consistency is reached. Frost cake, and sprinkle with nuts (if desired).

Gluten Free Pumpkin Crepes

These are delicious and can be made Gluten free or not. They taste delicious and are a perfect Autumn treat!

Ingredients:

• 1 1/2 cups all-purpose gluten-free flour mix (can use regular flour as well, and omit xanthum gum)
• 1/2 tsp xanthan gum
• 1/2 tsp pumpkin pie spice
• 1 Tbsp sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup pumpkin puree
• 1 1/2 cups milk
• 2 eggs
• 2 Tbsp vegetable oil
• 1/2 tsp vanilla

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended..

Directions:

1. In a small bowl, combine all dry ingredients.
2. In a larger bowl, combine all wet ingredients.
3. Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
4. In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
5. Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
6. You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!

NOTE: Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.

Pumpkin Zucchini Apple Cinnamon Chocolate Chip Bread

Yesterday

• 
  3 eggs, lightly beaten
  1 cup sugar
  1 cup canned pumpkin
  1/4 cup butter, melted
  3/4 cup applesauce
  1 tablespoon vanilla extract
  3 cups flour ( I use Gluten Free blend with Xanthum gum in it)
  1 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground cloves
  1/2 teaspoon pumpkin pie spice
  1/4 teaspoon all spice
  1 cup shredded zucchini
  1 cup chocolate chips
  cinnamon sugar to sprinkle on top of batter
  Directions
  In a bowl, combine eggs and sugar. Add pumpkin, butter, applesauce, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Sprinkle with cinnamon sugar GENEROUSLY!! Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves. Enjoy!

Honey Garlic Chicken Slow Cooker Recipe

The Ingredients.

serves 4

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
1 Tbsp Franks hot sauce

The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
**WW PPVs: 6 PPVs using lite/low-sodium soy sauce and chicken breasts, rather than thighs. Add additional PPVs if serving over rice.(Jamie)

Gluten Free Monster Cookies

These are delicious cookies, and my whole family loved them! You don't have to be gluten free to enjoy these chewy yummy cookies! But, my gf son, was so excited to have yummy chewy cookies to enjoy! Try them, they are easy and delicious!

Ingredients

• 1 stick (1/2 cup) butter or margarine
• 1 1/2 cups peanut butter (creamy or chunky)
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon corn syrup
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1/3 cup chocolate chips
• 2/3 cup while chocolate chips
• 4 1/2 cups GF oats
• 1 cup m-n-m's
• 1/2 cup coconut flakes

Directions

1. Mix in order listed with a large spoon.
2. Scoop in 1/4 cup size ball on cookie baking tray then flatten a little.
3. Bake at 350 degrees for 15 minutes. Don't overcook! You want them chewy!

Avacado Turkey Burger

This last week my 10 year old son was diagnosed with Celiac disease. So with two of us with Celiac, we have really been looking for recipes that are gluten free, and still taste good...especially for a young boy! This recipe was a real winner, and he even said it might just be his new favorite!

We had this today for dinner with sweet potato fries, and the whole family LOVED it!! Great summer grilling dinner!

Turkey burger

low fat swiss cheese

lettuce

tomato

red onion

turkey bacon cooked and broken in halves

sliced avacado

Arroweat buns (Cole and I had it as a lettuce wrap to make it Gluten Free)

fat free bacon ranch dressing

Grill the turkey burger and at the end, add swiss cheese to melt on top, add veggies and dressing, and you have a fabulous sandwich! Enjoy!

Eggnog Cookies

These are so yummy!! For sure a leave for Santa treat!!

1tsp. baking powder

1tsp. cinnamon

1 tsp. nutmeg

2 1/2 cups flour(can use gluten free)

mix together in bowl and set aside

1 1/4 c. sugar

3/4 c. butter softened

3/4 cup eggnog

2 tsp. vanilla

2 egg yolks

cream butter and sugar until light. Add eggnog, vanilla, and egg yolks: beat at med speed till smooth.add flour mixture and beat on low till just combined. don't overmix!

drop by teaspoonfuls onto cookie sheet 1 inch apart and sprinkle with nutmeg lightly Bake 20 to 23 min. at 300 degrees till bottoms turn light brown!

Enjoy with a nice mug of eggnog!!

Creamy Parmesan Chicken

I made this recipe last night, and my family LOVED it! It would be great over rice, potatoes, or pasta! We had it over rice, and it was delish!

3 cups half n' half
1 cup white cooking wine
3 tsp chicken bouillon granules
2 tsp minced garlic or garlic powder
4 Tbsp flour (I used gluten free)
1 cup shredded parmesan cheese
1 lb. chicken breasts, cooked and cubed
1 cup frozen peas
slivered toasted almonds

Mix first 5 ingredients together in pan over med heat until thickened. Stir often. Stir in cheese, chicken, and peas. Heat through.
Serve over rice, mashed potatoes, or pasta, and top with almonds!
Enjoy!!

Chicken Scaloppini (Stacey's version!)

I absolutely LOVE Johnny Carinos! Their chicken scaloppini is my favorite! This is my version of it (which if I do say so myself, it tastes pretty darn close!!) It is not the healthiest with all the butter, so it will be a special occasion meal in our house! We made it gluten free by putting it over mashed potatoes rather than spaghetti! mmmmmmmm! Enjoy!

Lemon Butter:

2 sticks butter

1 Tbsp lemon juice

2 Tbsp white wine

1 tsp garlic (I like fresh)

mix together with hand mixer and set aside!

3 Tbsp Butter

6-8 chicken tenders

1/2 cup roma tomatoes diced

1 cup sliced mushrooms( can do less, we love mushrooms!)

1/2 cup cooked bacon chopped

1/2 cup frozen peas

1 tsp salt

1 tsp pepper

1 tsp garlic powder

8 oz heavy cream ( I did 1 pint to make extra sauce to put over mashed potatoes)

spaghetti noodles or mashed potatoes which is gluten free!(which ever you prefer, both are fabulous!)

Saute chicken in 4 tbsp butter till browned well. Add tomatoes, mushrooms, bacon, and seasonings. Simmer until tomatoes begin to dissolve and chicken is done. Add heavy cream, peas, and let boil. Fold in lemon butter mixture to make sauce, and let thicken up a bit.

Serve over spaghetti or mashed potatoes, and enjoy! mmmmmmmmmmmmm!

Gluten Free Chicken Pot Pie

I made up this recipe for dinner tonight, and my family LOVED it!! The kids had 2 or 3 helpings of it! It was very fast, easy, and yumm-o!!!

3 carrots sliced thinly

small bag frozen peas

2 cups frozen broccoli

small bag frozen O'brien hashbrown cubes (ore ida brand is gf)

1/2 cup chopped red onion

2 chicken breasts cubed and cooked

16 oz carton fat free sour cream

3 cups chicken boullion broth

1 Tbsp. cornstarch

Bisquick Gluten free pancake mix

3 eggs

2 cups milk

Mix together cornstarch and boullion broth and add in sour cream and mix well. Add in all veggies and hashbrown mix. Add chicken cubes and pour into 9X13 pan.

Mix Pancake mix and milk and eggs, and pour and spread over veggie mix in pan. Bake at 350 degrees for 35 minutes!

You can use fresh veggies or frozen, and hashbrowns or diced potatoes. This is just what I had on hand.