Gluten-Free Easy Peasy Banana Bread

Thank you Betty Crocker!

Ingredients

1

box Betty Crocker® Gluten Free yellow cake mix (I had a chocolate cake mix so I used it)

1

cup mashed very ripe bananas (2 medium)

1/2

cup butter, softened

3

eggs

1/2

cup chopped nuts, if desired

Directions

1

Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan.

• 2
  In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3
  Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.
• Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Pumpkin Crumb Cake {Gluten Free}

I love baking this time of year.

Even though we don't get much of a change of season here in Florida we do our best to create a bit a Fall atmosphere. Nothing does that better than the glorious pumpkin!

We break out our Autumn decor, light the pumpkin scented candles and bake all things pumpkin.

Cake Batter

1 3⁄4 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour

1 1⁄2 teaspoons pumpkin pie spice (or 1/2 tsp each of allspice, nutmeg, cinnamon and a dash of ginger)

1 teaspoon baking soda

1 teaspoon baking powder

3⁄4 teaspoon salt

1⁄2 cup (1 stick) unsalted butter

1 1⁄4 cups Organic Coconut Sugar  (Coconut Sugar is the only sugar that offers a rich nutritional content.)

3 large eggs

1 1/2 cups canned pure pureed pumpkin (not the pumpkin pie mix)

1 teaspoon vanilla extract

1⁄3 cup milk

Topping

2⁄3 cup plus 2 tablespoons Gluten Free Rolled Oats

1⁄2 cup gluten free all-purpose flour

1⁄2 cup firmly packed light brown sugar

1⁄2 teaspoon cinnamon
1/4 cup flax seed (optional)

6 tablespoons unsalted butter

3⁄4 cup chopped nuts (i used pecans but walnuts would also work)

Directions

・ Preheat oven to 350°F.

・ Grease and flour 7x11 inch pan. (I've also used a square pan but it took longer to bake and it does raise so be sure there's room for that)

・ To make the topping, combine the oats, flour, sugar, and cinnamon in processor, or by hand. Add butter and cut in until crumbly. Mix in the nuts. Set to one side.

・ Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.

・ In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and eggs.

・ Add the pumpkin and vanilla extract to the wet batter mix.

・ Gradually beat the dry ingredients into the batter. Slowly add the milk.
 Transfer the batter to the prepared pan and spread with the topping.

・ Bake until a toothpick inserted into center comes out clean, about 65 minutes. Cool in the pan.

Enjoy! It's delicious!

Chicken and Biscuits (Slow Cooker)

Have yet another delicious dinner in my slow cooker today. 

It seems like a good day for chicken and biscuits.

From Better Homes and Gardens

---

Makes: 6 servings

Prep 30 minsCook 10 mins for the biscuitsCook 6 hrs to 7 hrs  (low) or 3-3.5 hours (high)

Chicken and Biscuits

ingredients

• 2
  cups chopped round red potato (2 medium)
• 1
  cup coarsely chopped carrot (2 medium)
• 1/2
  cup coarsely chopped onion (1 medium)
• 1/2
  cup coarsely chopped celery (1 medium)
• 1
  4 ounce can (drained weight) sliced mushrooms, drained
• 2
  garlic, minced
• 1/2
  teaspoon dried thyme, crushed
• 1/2
  teaspoon dried sage, crushed
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 2
  tablespoons quick-cooking tapioca, crushed
• 1
  pound bone-in chicken thighs, skinned
• 1
  cup chicken broth
• 1
  cup frozen peas
• 1
  ounce cream cheese, cut up
• Cheesy Biscuits

directions

1.In a 3-1/2- or 4-quart slow cooker, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.

2.Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3.Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.

Cheesy Biscuits

ingredients

• 1 2/3
  cups packaged biscuit mix (If you want them gluten free you can use the Betty Crocker Gluten Free Bisquick mix)
• 1/2
  cup shredded cheddar cheese (2 ounces)
• 1/2
  cup milk

directions

1.Preheat oven to 450 degrees F. In a medium bowl combine biscuit mix and cheese. Stir in milk. Turn out onto a floured surface and knead 10 times. Pat into a 1/2-inch-thick circle. With a floured 3-inch biscuit cutter cut into rounds. Reroll scraps as needed. Place biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.

Ziti Swiss Cheese Casserole Recipe

Ingredients:

1 lb. ziti noodles (I've also used Gluten Free noodles to make it for my husband.)

12 oz. or more sliced or grated Swiss cheese

1 small can of tomato paste

1 large can of crushed tomatoes

1 cup water

Italian Seasoning

Salt

Pepper

1/2 cup butter

1/2 tsp. garlic powder

Directions:

Boil the ziti noodles until they are tender, but not overdone. 

While the noodles are cooking make the sauce by mixing the tomato paste, tomatoes, water, seasoning, salt and pepper.

Melt the butter with the garlic powder.

In a 9x13 pan, place half of the noodles, half of the Swiss cheese (I like to throw in a little bit of mozzarella cheese too.) , and half of the sauce. Add dash of garlic powder. Repeat the process again. Pour the melted butter on top.

Bake at 350 for 25-30 minuets. 

Elijah helping me to grate the Swiss cheese. Swiss cheese is kind of soft and hard to grate so
I love how he thought outside the box and figured out a new way of grating the cheese so it didn't scrape his fingers.

This is an easy and delicious meal. 

My mom made it when I was growing up and i'm making it for my family. 

It even pleases the picky eaters in our house.

Goes great with salad and garlic bread.

Gluten Free Meatloaf Recipe

When I got married I had to learn to read labels since my husband has celiac disease and can't eat anything with gluten in it. Serving gluten free dinners has gotten easier and isn't so intimidating any more but one thing i've never made for my family is meatloaf. Seeing as a key ingredient to meatloaf are breadcrumbs I just crossed it off my dinner idea list. But recently I discovered this recipe for meatloaf that is gluten free. Instead of bread crumbs you use mushrooms!
I decided to make it for dinner last night and it turned out really good. I loved the mushrooms. And since more and more of my friends are going gluten free -Hi Carla! Hi Heather!- i thought i would post the recipe.

Gluten Free Meatloaf

Found the recipe here.

• 1 lb ground beef
• 1 lb ground pork
• 1 ½ tsps of salt
• 1 tsp dried thyme
• ½ tsp freshly ground cracked pepper
• 1 egg
• 1 onion, minced
• 2 cups of white mushrooms, finely chopped (or substitute 1 cup of gluten free breadcrumbs)
• A little butter
• 1 tsp red chile pepper flakes or powder
• ½ tsp oregano
• 3 cloves of garlic, minced
• ½ cup of ketchup
• 1 Tbls honey
• Dash of Tabasco and a dash of Worcestershire (The Worcestershire may contain gluten... be careful to check and omit if desired)

1. Preheat the oven to 350
2. Heat a Tbls or so of butter in a medium skillet and sauté the mushrooms until softened, 2 or 3 minutes will do. (The mushrooms take the place of the breadcrumbs, making the loaf gluten free and keeping it from getting too dense)
3. In a bowl, mix together the two meats, all of the herbs, the egg, the onion, the garlic, the salt and pepper and the mushrooms (if not using mushrooms, substitute 1 cup of gluten free bread crumbs)
4. Mix well and then test a small amount of the meat mixture for seasoning by microwaving a spoonful in a small bowl until cooked. If needed, adjust seasonings (you should be OK, but this is an easy step and it ensures a tasty loaf…ever forgot the salt in a recipe!?! I have, and so I like to taste as I go!)
5. Pat the meat into a loaf pan. Place a little parchment paper on a baking sheet (you could also use aluminum foil) and invert the loaf pan onto the parchment paper. Tap the bottom of the loaf pan with a knife before you lift it away, to ensure that your meat loaf slides cleanly out of the loaf pan and onto the paper.
6. Mix together the ketchup, honey, hot sauce and Worcestershire
7. Place the meatloaf into the preheated oven, and after 10 or 15 minutes or so, take out briefly to spread the glaze over all exposed sides. Continue cooking until you reach 150 degrees on an instant read thermometer in the deepest interior of the loaf (about 40 minutes)

That’s it that’s all. This is so very good!

Do you go gluten free and if so send me your go to recipes, please!