Today I decided to make Bananas Foster Pancakes for lunch and it turned out absolutely delicious, but wayyyyy too sweet for lunch! It should be more of a dessert.
I used my favorite gluten free pancake mix, but any mix will do. It was easy and only took a few minutes, as I used the box recipe.
For the bananas foster, add 1/2 stick of butter (1/4 cup) of butter in a pan and wait until it melts. Then add 1/2 cup of brown sugar and stir it in until it becomes bubbly. Let it cook for a minute, and then add 1/4 cup of cream and 1 sliced banana. Finally, add a splash of rum or brandy and light it on fire and stand back!
Before my family became health-conscious, I remember my mom took me to McDonalds once and let me try an M&M McFlurry. Ever since then, vanilla ice cream with M&M’s has become my perfect ice cream, though I’ve only been able to enjoy it once or twice in my life, since we never have ice cream or M&M’s in the house.
Until about a week ago. With both ingredients within my reach, I decided it was high time I made an M&M McFlurry. Without stopping to use a recipe, I scooped up some vanilla ice cream, poured M&M’s into it, and stirred like a madwoman. It. Was.Delicious. No Regrets.
Before I rewrite that last paragraph into recipe-form, let me give you just one little note: if you don’t want to stir “like a madwoman”, feel free to add a dash of milk before mixing (the milk will help soften the ice cream), but don’t add a lot or you’ll have liquid ice cream (unless that’s what you were going for).
Scoop the vanilla ice cream into a cup and pour however many M&M’s you want into it. Stir to combine the ice cream and M&M’s, as well as soften the ice cream to the desired texture. Enjoy! (You may have to repeat this really-easy recipe, depending on the amount of self control and ingredients you have)
Last night as I was browsing Pinterest, I suddenly had a burst of inspiration (also known as pinspiration). I found two recipes for nutella milkshakes and decided to try making one the next day (today). Since both recipes contained the same ingredients (nutella, milk, and ice cream), my adventurous side kicked in and I decided to ‘invent’ my own milkshake recipe, using the recipes I had found as guidelines.
As I was gathering my essential three ingredients, I noticed we had a container of liquid heavy whipping cream; as I reached for the whipping cream, all I thought was “why not?” You don’t have to use the heavy whipping cream, but I recommend it because the whipping cream gives the milkshake a much creamier taste and fluffier texture.
The links to my “guideline” recipes are from The Little Kitchen and Kirbie’s Cravings
- about 2 tbsp. nutella
- 1 1/2 – 2 cups vanilla ice cream
- 1/4 cup milk
- 3/4 – 1 cup heavy whipping cream
Put the ingredients into a blender and blend together (about 30 seconds). Pour into glasses and enjoy!
Whether you felt it or not, today was one of the hottest days of the year! In such heat, a quick-to-make yet refreshing drink is definitely on demand. For this recipe, all you need are three ingredients: lemons, water, and sugar. Hope you find this drink as thirst-quenching as I did!
- 3 lemons
- sugar, to taste
Thoroughly wash the lemons and juice them. Pour the lemon juice into a pitcher and add about 2 quarts of water. Stir the desired amount of sugar into the lemonade and add a few cubes of ice before enjoying!
Delicious recipe for gluten free french toast
To make the batter for the french toast, we used one large egg, a dash of milk, a teaspoon of sugar, and a small splash of vanilla extract. This made four pieces of french toast. Then, we dipped the pieces of gluten free bread in the batter and flipped each piece. We have found that it takes longer to for the gluten free bread to soak up the batter so you will need to let is soak longer than normal french toast. We cooked the french toast until golden brown on each side. It tastes great with sprinkled powdered sugar and syrup on top!
Traditional quesadillas made with corn tortillas and delicious salsa recipe.
Quesadillas are super easy to make. We first grilled our marinated chicken and cut it into thin strips. We put the gluten free corn tortillas on the griddle and sprinkled a thick layer of cheese on each tortilla. Then, we layered chicken strips and more cheese on top. Finally, we grilled and flipped the tortillas and cut them into wedges.
For the salsa, we cut up two tomatoes, one jalapeno, and one onion into small, thin slices. We mixed all the tomatoes, jalapeno, and onion into a large bowl with cilantro and salt. Finally, stir all of it together and let it sit for at least ten minutes. The longer you let it sit the more juices come out of the tomato and the more flavorful it becomes.
Surprisingly easy to make and delicious gluten free cheez itz recipe. We found this recipe on the Fields of Green blog.
8 oz of cheddar
4 tbs of butter
1/2 tsp of salt
2 tbs of chilled water
3/4 cup of sweet rice flour
1/4 cup of corn starch
1/2 tsp of xanthan gum
We started by grating the cheese and cubing the butter. We then poured all of the dry ingredients into our food processor and pulse several times. While pulsing, slowly add the chilled water. This should thicken up the dough. We put the dough in the freezer for about ten minutes. Then, we rolled the dough out on a floured cutting board. It is really important to roll the dough as thin as possible because it will rise in the oven. Next, we cut the dough with a small cookie cutter to make them the same shape. We then put the sliced dough into the oven at 350 for a total of 14 minutes ( 7 minutes in then we flipped the pan around) Finally, we took them out of the oven, sprinkled salt on top of each cracker, and enjoyed!
Easy to make gluten free mac and cheese!
- 2 tablespoons unsalted butter, plus more for dish if you use ramekins
- 1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed
- 1 small yellow onion, diced small
- 2 tablespoons potato starch
- 1 1/2 cups milk
- 1 cup Ost Lagrad (a Swedish Cheese from Ikea, could use Parmesean instead)
- 2 cups of Mexican shredded cheese blend
- 1 teaspoon mustard
- 1 box of Gluten Free Elbows (used Ancient Harvest Brand Quinoa Pasta)
- 1 lb ground beef or turkey
- salt and pepper
1. Cook the pasta according to directions on the package.
2. Brown the ground beef and drain fat.
3. Dice the onions and cook in a medium sauce pan with butter (about 4 -5 minutes)
4. Stir potato starch in with onion. Slowly add in milk, stirring constantly. Allow to thicken.
5. Add cheese into thickened milk mixture and stir until melted. Remove from heat. Add in the pasta elbows and ground beef.
6. Put mixture either into a baking dish or ramekins. Sprinkle with crushed rice cereal.
7. Bake at 350 for 20 minutes or until top turns golden brown.
Delicious summer sandwich, and it’s really simple to make!
First, fry the bacon. We used four pieces of bacon for each sandwich. While the bacon is frying, spread a thick layer of Pimento Cheese on your bread (we used gluten free bread). We usually go for a half inch thick layer of pimento cheese, but you can make it as thin or thick as you like. Then, we sliced up a tomato to go on the sandwich. Finally, we put each sandwich in a panini press. If you don’t have a panini press, you could fry the sandwich in a pan with either a little butter or bacon grease.
Pimento cheese and bacon sandwiches are easy and make a great summer meal!
Just in time for July 4th, try this gluten free Blueberry Cream Cheese Pie! Found in “The Big Book of Backyard Cooking” by Betty Rosbottom, the pie was extremely easy to prepare and make. The recipe below is directly from the book.
Cream Cheese Filling
- 12 ounces regular or reduced-fat (not nonfat) cream cheese
- 1/2 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 1/4 teaspoons grated lemon zest
- 1/2 cup sour cream
- 2 large eggs
- 3 cups fresh blueberries, divided
- 1/2 cup sugar
- 2 1/4 teaspoons fresh lemon juice
Arrange an oven rack at the center position and preheat oven to 350 degrees F. Butter a 9-inch Pyrex pie plate.
To Make the Filling: With an electric mixer on medium speed, beat cream cheese until smooth, about 3 minutes, scraping down sides of bowl if necessary. Continue beating while gradually adding sugar in a thin stream. Beat in lemon juice and zest. Finally, add sour cream and eggs, and beat until incorporated, scraping down sides of bowl if necessary.
Pour batter into the prepared pie plate and bake until filling is set and a toothpick inserted in middle comes out clean, 25 to 30 minutes. As it bakes, the mixture will puff up. When done, remove pie from oven and cool to room temperature. The filling will deflate slight as it cools, forming a shallow cavity.
To Make the Topping: Combine half of the blueberries, the sugar and the lemon juice in a medium saucepan over medium heat. Stir constantly. As the mixture cooks, the sugar will liquefy and the berries will cook down and release their juices. Bring to a boil and cook 1 minute. Remove from heat, and stir in remaining blueberries. Cool to room temperature.
When both filling and berries are cool, use a slotted spoon and spread berries evenly on top of pie. Reserve remaining sauce for serving with pie. Refrigerate pie until chilled, 2 hours or longer. (The pie can prepared 1 day ahead; refrigerate pie and sauce separately. Reheat sauce just to liquefy so that it is easy to pour.)