Recipes
Now who doesn't like a great brownie or a fabulous course of chicken parmesean? No, seriously-who doesn't!?! Here you will find delicious and healthy GF foods, many of which are allergy-friendly too! Have recipes to share? Make sure to email them to gfmania.danielle@aol.com, or leave a comment/ask a questioin on the bottom of the page. Who knows? Maybe your recipe will end up on this page to share with other fellow GF people!?!
Sweesish Pancakes
Ingredients- 1 cup white rice flour
- 1 cup milk - 2 eggs - 1/4 cup sugar - 1 t cinnamon - 1/2 t salt - 2 t butter, melted | Directions1. Get a clean bowl.
2. Beat eggs 3. add sugar, flour, milk, cinnamon, salt, and melted butter to bowl 4. mix beat eggs into bowl 5. spoon mixture into hot skillet (creating circles-like pancakes) |
"Fake it, Don't Make it" Banana Bread
Ingredients- 1 box gluten free yellow cake mix
- 1 package Jell-O Instant Banana Cream Pudding + Pie Filling - 1/2 cup water - 1/2 cup vegetable oil - 2 ripe bananas - 4 eggs - 1 cup chopped pecans (optional) | Directions1. Preheat Oven to 350°
2. Take out 2 large or 4 small tin pans 3. Mix all ingredients well into mixing bowl 4. pour into 2 large or 4 small greased (with Canola Oil GF spray) loaf pans 5. Bake 350° for 40-45 minutes. 6. Enjoy! |
*makes 2 large loaves or four small loaves
Pumpkin Pancakes/Waffles
Ingredients- 2 c. 1-2-3 Gluten Free® Allie's Awesome Buckwheat Pancake Mix
- 2/3 c. of cooked pumpkin - 1 tsp. cinnamon - 2 eggs - 2 T. vegetable oil - 1-1 1/4 c. skim milk | Directions1. Heat griddle over medium heat.
2. Mix all ingredients until thoroughly blended. 3. Add more or less milk until you reach consistency of your personal prefernece. 4. Spray griddle with non-stick spray 5. Ladle batter onto girddle. Cook until bubbles form. 6. Flip pancake to cook other side 7. Pancake should be golden brown on wither side. |
*same recipe can be used to make waffles.
Cinnamon Buns
Ingredients- 1 Recipe Buttermilk biscuit dough
- 6 tbsp. butter/margarine, melted - 1 cup sugar - 1/3 cup cinnamon - Makes approximately 11 cinnamon buns. | Directions1. Place 2 large pieces of plastic wrap on counter.
2. Place biscuit dough on top of plastic wrap. 3. Place another piece of plastic wrap on top of biscuit dough. 4. Using rolling pin, roll dough into rectangle, 13"x17" in measurement. 5. Remove top piece of plastic wrap. 6. In bowl, mix sugar and cinnamon. 7. Brush melted butter on piece of dough. Sprinkle cinnamon/sugar mixture on top of melted butter. 8. Roll the dough into a log 17" long. 9. Spray 9" round cake pan with spray. 10. Using knife, cut log into 1 1/2" long pieces and place in pan. 11. Brush tops of buns with buttermilk, using 3-4 tbsp in all 12. Cover pan with plastic wrap and refrigerate for at least 1 hour 13. Preheat oven to 375 F. 14. Remove plastic wrap from pan and place in oven. 15. Bake until golfen brown, about 35-45 minutes. 16. Make Frosting (next recipe) |
Frosting
Ingredients- 1 c. confectioner's sugar
- 2 tbsp. butter/margarine, softened - 2 tsp. milk (or water) | Directions1. In seperate bowl, mix together frosting ingredients
2. When buns come out of oven, frost while they are hot/warm. 3. Use to ice cinnamon buns or other breakfast goodies. |
Crockpot Jambalya
Ingredients- 1 pound boneless chicken breasts cut into 1-inch cubes
- 1 pound smoked sausage, halved lengthwise and cut in 1-inch thick slices - 1 can (28 ounces) crushed tomatoes - 1 medium onion, chopped - 1 green bell pepper, seeded, chopped - 1 cup chicken broth - 1/2 cup white wine - 2 teaspoons oregano - 2 teaspoons dried parsley flakes - 2 teaspoons Cajun seasoning - 1/2 teaspoon cayenne pepper - 1 pound medium shrimp, cooked - 2 cups cooked rice | Directions1. Combine all ingredients except shrimp and rice in slow cooker.
2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours 3. Wait 30 minutes before serving 4. Add shrimp and rice and stir. 5. serves 4 people |
Hearty Tortellini Stew
Ingredients- 2 garlic crushed
- 1 tablespoon butter/ margarine - 2 3/4 13 oz Chicken Broth - 1 8 oz GF Tortellini (fresh/frozen) - 1 10 oz frozen spinach, thawed - 1 16 oz stewed tomatoes, undrained and coarsly chopped - grated parmesean cheese | Directions1. 2-3 marg and garlic cook medium high
2. add broth and tortillini, heat until boil 3. Reuduce heat, simmer 10 minutes 4. Add spinach and tomatoes, simmer 5. Serve top with cheese 6. makes six servings |
Lemony Shrimp with White Beans and Quinoa
Ingredients- 1 10 ounce box Quinoa
- Kosher salt and black pepper - 3 tablespoons unsalted butter - 2 cloves garlic, chopped - 4 scallions, chopped - 1 pound medium shrimp, peeled and deveined - 1 15.5 ounce can cannellini beans, rinsed - 1/2 cup fresh flat-leaf parsley - 2 tablespoons fresh lemon juice | Directions1. In saucepan, bring 2 cups water to a boil
2. Stir in Quinoa and 1/4 teaspoon salt 3. Cover and let sit off heat for 5 min 4. fluff with fork before serving 5. Meanwhile, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds 6. Add shrimp and cook, stirring, until they begin to turn pink (3 minutes) 7. Stir in beans, parsley, lemon juice, the remaining butter, < 1 teaspoon salt, and 1/4 teaspoon pepper 8. Cook until heated thorough, (2/3 minutes) 9. Serve with the Quinoa. 10. Serves 4, total time: 20 minutes |
Pretzel Chicken
Ingredients- Chicken tenders
- 1 teaspoon spicy mustard on ckn. - crushed pretzels | Directions1. Put chicken tenders in an oven safe pan.
2. Cover chicken tenders with spicy mustard. 3. sprinkle crushed Snyder's pretzels all over chicken. 4. Bake at 400° for 15 minutes |
Pap Lovuola Chilli
Ingredients- strip of bacon
- 1- 1 1/2 lbs of ground chicken - chopped onion, green pepper, celery - 1 teaspoon oregano, salt, garlic powder - 1/4 teaspoon pepper - 1 small can mushroom - 3 cans kidney beans - 2 cans tomato soup - 2 cans water | Directions1. Cook strip of bacon, crumble and save
2. Brown 1-1 1/2 of ground chicken 3. add finely chopped onion, green pepper, celery-cook over low until tender 4. Add 1 teaspoon of oregano, salt, and garlic powder, 1/4 teaspoon pepper-blend well 5. Add last four ingredients 6. stir and simmer for 1 hour |
Shrimp Salad (Cold)
Ingredients- 1 pound shrimp, cooked
- 1/2 cup mayo - 1/3 cup chopped celery - 2 teaspoons old Bay® Seasonings - 2 teaspoons lemon juice - 1/4 teaspoon Worecestershire' sauce | Directions1. Peel shrimp; cut in half & dry.
2. Place in bowl. 3. combine dressing ingredients and mix well. 4. Pour dressing over shrimp and toss gently 5. Cover and refrigerate at least 1 hr 6. Toss salad just before serving and serve on lettuce. 7. Add any vegetables to salad you want |
Skyline Crookpot
Ingredients- 1 1/2 lbs ground beef
- small onion chopped, brown then toss in pot - 29 oz can tomato sauce - 14 oz peeled whole tomato - 1/2 teaspoon cinnamon - 1/2 teaspoon allspice - 1 teaspoon salt - 1/2 teaspoon paper - 1 1/2 Tablespoon chili powder - 1 Tablespoon white vinegar - 1 whole garlic clove - 3 Bay leaves | Directions1. Add all ingredients into crock pot
2. Put on low power for 4-5 hours covered 3. Then remove garlic and bayleaves 4. Add to GF pasta and serve |
GF Enchilada Bake
Ingredients- 2 lbs ground turkey
- 1 onion chopped - 1 garlic clove, chopped - 2 tablespoons of chili powder - 2 teaspoons paprika - 2 teaspoons cumin - 3 cups tomato puree or tomato sauce - 1 4 oz can diced green chili - 1/2 cup chopped black olives - 1 teaspoon salt - 1/2 teaspoon sugar - 12 corn tortillas - vegetable oil - 2 cup small curd cottage cheese - 1 egg beaten - 8 oz montery jack, shredded - 4 oz cheddar cheese | Directions1. Preheat oven to 350°
2. Brown meat and drain 3. Add onion and garlic to meat. 4. cook until onion tender 5. Add chili powder, cumin, paprika 6. Stir in tomato sauce, chilis, olives, salt, sugar 7. Simmer 15 minutes 8. Soten tortillas in small amount of oil and drain on paper towels. 9. Mix cottage cheese and egg in small bowl 10. Layer 1/3 meat 1/2 MJ cheese, 1/2 cottage cheese mixture, 1/2 tortillas in 9 x 13 dish. 11. Top with remaining meat, cheese, cottage cheese mix, tortillas, beef. 12. Sprinkle with cheddar cheese and bake 30 minutes. |
Crockpot Minestrone Soup, Pasta, Beans & Veggies
Ingredients- 3 cups reduced sodium vegetable or chicken broth
- 1 (28 oz) can diced tomatoes - 1 (15 oz) can white beans, drained - 2 carrots, peeled and chopped - celery stalk, chopped - 1 cup onion, chopped - 1 teaspoon dried thyme - 1/2 teaspoon dried sage - 2 bay leaves - salt and pepper - 2 cups cooked pasta - 1 med zucchini chopped - 2 cups coarsely chopped fresh or frozen spinach defrosted - 4 tablespoons grated parm or romano Chesse - basil sprigs, garnish, optional | Directions1. In slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.
2. Cover and cook on low for 6-8 hours, on high for 3-4 hours 3. 30 minutes before the soup os done cooking, add pasta, zucchini and spinach 4. Cover and cook 30 more minutes 5. Ladle soup into bowls and sprinkle parmesean cheese on top 6. Garnish with basil, if desired |
Power-packed Veggies
Ingredients- 4 slices GF bread
- 4 medium red bell peppers - 1/2 lb lean ground turkey, beed, or pork - 2 small tomatoes, chopped - 3 tbs. italian salad dressing - 1 can tomato juice - makes 4 servings | Directions1. Heat oven to 350 F
2. Bring a large pot of water to boil 3. Toast bread in oven turning once, until crisp about 10 minutes 4. Stack toast and cut into 1/3" cubes 5. Transfer into large bowl 6. Cut 3/4" off tops of peppers and 1/8" off bottoms 7. Remove seeds and membranes from peppers and their tops 8. Cook peppers and tops in boiling water 10 minutes, until barely tender 9. Remove from water with tongs and place upside down of wire rack to cool 10. In large nonstick skillet over medium heast, cook meat to 5 to 7 minutes until browned 11. Transfer to bowl with toast cubes, add chopped tomatoes and salad dressing, tossing well to combine the stuffing ingredients 12. Arrange peppers in an 8" or 9" baking dish, and divide stuffing among peppers, replace pepper tops, pour tomato juice on bottom of dish 13. Bake 35 minutes or until peppers are easily pierced with a fork |
Dottie's Favorite Fruit Dip
Ingredients- 1 c. sour cream
- 1/4 c brown sugar - 1 1/2 t vanilla | Directions1. Stir together ingredients in a bowl.
2. Serve with fresh fruit 3. Enjoy! |
Black Bean Dip
Ingredients- 1-15 oz can black beans, rinsed & drained
- 1/3 c. chopped onions - 2-3 T chopped fresh parsley or 1 t dried parsley - 2-3 T red wine vinegar - 1 T olive oil - 1 T fresh minced garlic - 1/2 t cumin - 1/2 t red pepper flakes - 1 t oregano - 1 small chopped tomato | Directions1. Stir ingredients together in mixing bowl
2. Let set 1 hour before serving 3. Great with tortilla chips! |
Tangy Tutti-Frutti Punch
Ingredients- 1/2 c. fresh, frozen, or canned lemon juice
- 1 c. pinapple juice - 2 c. frozen orange juice concentrate - 1/4 c. maraschino cherry juice - block of ice - 2 qt. chilled ginger ale - maraschino cherries | Directions1. Combine 4 juices and mix well
2. pour over ice in punch bowl 3. Add ginger ale 4. Garnish well with cherries 5. Makes 25 servings |
Apple Dip
Ingredients- 1-8 oz. cream cheese, soften
- 3/4 c brown sugar - 1 t vanilla - 1/2 c peanuts - optional - 2 T lemon juice - 2 T water - 2 t sugar | Directions1. Mix first four ingredients and serve with apples
2. cut 6 apples and brush with the mixture made from the last three ingredietns-it keeps the apples from turing brown |
Presidencial Family Iced Tea
Ingredients- 1 gallon water
- 7 tea bags - 4 sprigs fresh mint leaves - juice of 3 lemons - 1 can (6 oz) frozen orange juice concentrate - 1/3 c superfine sugar | Directions1. Boil the water
2. Add tea bags and mintleaves 3. Remove from heat and let steep 15 minutes 4. Remove tea bags and mint leaves 5. Add lemon juice, orange juice, and sugar 6. Refrigerate until time to serve |
Pumpkin Cookies
Ingredients- 1 package 1-2-3 Gluten Free® Chewy Chipless Scrumdelicious Cookie Mix
- 1 cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin - 1/3 cup sweet rice flour - 1 t. ground cinnamon - 1/2 t. ground ginger - 1/4 t. pumpkin pie spice - 1/4 t. ground nutmeg - 1/4 ground cloves - 2 cyos raisins (optional) - 1 cup walnuts (optional) | Directions1. Preheat oven to 350° F
2. using micer with a paddle attachment, cream the butter for about 1 minute. 3. Add about 1 cup of 1-2-3 Gluten Free cookie mix. 4. Beat until the mixture is light and fluffy (2-3 minutes) 5. Add in the eggs, one at a time, beating each after addition. 6. Add the pumpkin puree and mix well 7. Add the remaining cookie mix, sweet rice flour, and spices, mix well 8. After all ingredients are well incorporated, increase mixer speed to high (1 minute) 9. Stir in raisins/walnuts (optional) 10. Refrigerate dough for 15 minutes 11. scoop dough by heaping teaspoons onto a Silpat-lined baking sheet 12. Bake for 10-15 minutes 13. Remove cookie sheets from oven, and let cookies cool. 14. Remove cookies from pans with spatula and put on cooling racks 15. Add icing (optional)-next recipe* 16. Makes about 40 cookies |
Icing
Ingredients- 2 cups confectioner's sugar
- 1/4 cup unsalted butter, softened - 1 t. banilla - 3 Tbsp. orange juice | Directions1. Add all the ingredients to bowl of mixer with wire wisk attachment.
2. Blend together and then beat on high until smooth and creamy. 3. Ice cooled food (cookies/cake..) |
Apple Crisp
Ingredients Filling:
-3-4 apples, peeled, sliced into 1/4 slices - 2 teaspoons cinnamon - 2-3 Tablespoons lemon juice - 3 Tablespoons to 1/4 c white sugar - 2 Tablespoons to 1/4 c brown sugar - 2 Tablespoons GF flour mix Crisp Topping: - 6 Tablespoons butter, slightly softened - 1/3 c GF quick oats or quinoa flakes - 1/4 c GF flour mix - 1-2 Tablespoon Brown sugar - 2-3 Tablespoons white sugar - optional 1 tsp. ground cinnamon | Directions1. Oven 375° F
2. peel and slice apples 3. Put apples in bowl sprinkle w/lemon juice mix 4. Add sugar, flour, cinnamon, mix well 5. pour into baking dish 6. Put softened butter in same bowl, add quinoa flakes, flour, sugars. 7. "Squish" together welluntil crumbly 8. Pour evenly over apples in dish 9. Bake 23-30 minutes |
Hidden Surprise Easter Egg Treats
Ingredients- 3 tablespoons butter or margarine
- 1 package regular marshmallows - 6 cups Kelloggs® Gluten Free Brown Rice Krispies® cereal - 1/2 cup M&M's® Easter colored chocolate candies - Canned frosting or decorating gel (optional) - 12 plastic snap-apart 3 x 2- in Easter eggs | Directions1. Clean, then coat the inside of plastic eggs with cooking spray
2. Set aside 3. In large saucepan, melt butter over low heat 4. add marshmallows and stir until completely melted 5. Remove from heat 6. Add cereal, stir well until coated 7. using greased hands, firmly press 1/4 cup mixture into both halves of plastic egg 8. use fingers to make center hollow in each half 9. remove from molds, place on wax paper 10. place M&M's in one half of each egg 11. stick both egg halves together and let cool 12. decorate (optional) and enjoy |
*** Remember to check ingredients of all the products you use to create GF meals because labels can change!!!***