Flavored with garlic and thyme, this combination of ingredients is incredible. It will convert any kale hater! The sweetness of the sweet potatoes, caramelized onions, and balsamic vinegar couple with garlic and the spice of pepper, salt, and thyme all hide the fact that you eating kale. They all contribute to the complex flavors. Yet, the ingredients are so basic. Serve this dish warm, at room temperature, or chilled.
Continue reading “Roasted Sweet Potatoes and Kale”
Just by using a little wild rice, you can add a nutty flavor to your dishes. This gluten free cranberry and/or blueberry wild rice may be used as a side dish or to stuff any bird such as chicken, turkey, and my favorite, cornish game hens. I recently served this as a side dish with chicken …
Continue reading “Gluten Free Cranberry Blueberry Wild Rice or Stuffing”
During the holidays, this gluten free artichoke dip is extremely popular. However, it is perfect for any special occasion. The classic recipe usually calls for sour cream or cream cheese. Instead, I used a bechamel sauce (flour and butter) with onion instead. It makes for a very flavorful dip/sauce. I even added some cheese, cooked …
Continue reading “Gluten Free Artichoke Dip, Sauce, or Soup + Video”
I’ve been married for over 37 years. So, I have tried several different methods and recipes for mashed potatoes. It wasn’t until recently when I made a recipe using organic yellow potatoes that I realized they are the best potatoes to use for mashed potatoes. They are simply creamier. You can even leave their thin skin on. I love that! It cuts down on the prep time so much! Continue reading “Creamy Yellow Mashed Potatoes”
This cookie dough is one of everyone’s favorite. It doesn’t call for superfine rice flour and it soooo tasty! It is the best cookie dough I have ever made! You can always tell a good cookie by the taste of the raw dough. You’ll love both!
This is a pie crust that contains pecans and flour versus my Gluten Free Graham Cracker Pecan Pie Crust or Flourless Pecan Pie Crust. So, you won’t get any honey graham cracker flavor nor a solid pecan crust. It’s the perfect combination, creating the perfect texture! Just press the dough into a pie plate or springform pan. It is …
Continue reading “The Perfect Gluten Free Pecan Pie Crust”
Without the use of any white starch such as potato, tapioca, corn, or arrowroot, you can make these delicious gluten free spritz cookies or gluten free cut-cut butter cookies. The recipe calls for one flour and one gum. The remaining ingredients are standard cookie ingredients. I rolled out some of the dough and cut several different shapes out. I also used my Wilton Cookie Press to make others. While it took three recipes to create this recipe, they’re fairly easy to make, especially by hand.
Continue reading “No Starch Added Gluten Free Butter Cookies + Video (by Hand or with Cookie Press)”
My daughter called me up asking for advice on how to prevent a pumpkin cheesecake or any cheesecake from cracking. She had tried cooling in the oven as well as cooling on the countertop prior to refrigerating. However, her attempts all failed. I shared with her all of my tricks and told her to apply all of them and to be patient. She was elated. Her cheesecake finally did not crack! She told me the words a mother always wants to hear, “I should listen to you more often!” I’ve included everything she did. So, if your cheesecake has been cracking or falling, follow these instructions to the T! Don’t forget to read the Tips section as well.
Continue reading “The Perfect Gluten Free Pumpkin Cheesecake (No cracks or sinking)”
This is one of the best gluten free sweet potato pies I’ve made. I also provide you with a delicious alternative pumpkin filling. This recipe calls for my Flaky Gluten Free Pie Crust. I’ve also included a link in the Tips section to the Make Ahead Gluten Free Pie Crust so you can adjust the crust per the filling …
Continue reading “Gluten Free Deep Dish Sweet Potato (or Pumpkin) Meringue Pie”
This is my new holiday brussels sprouts recipe. It contains Christmas colors and flavors, yet it is so easy to make. If you don’t have an oven available, make them in a skillet. They’re delicious either way. Continue reading “Roasted Brussels Sprouts with Cranberries and Pecans”