Gluten Free Squash Casserole
2 cups cubed white rice gluten free bread
2 cups cubed whole grain gluten free bread (I used Kinnikinnick)
¼-½ cup melted butter or margarine
1 packet gluten free ranch dressing mix
6 cups sliced zucchini and summer squash
½ cup chopped onion
1 cup shredded carrots
1 cup sour cream
1 recipe gluten free cream of chicken soup (see below)
• After cutting the bread into cubes, melt butter in a large saucepan and add the ranch dressing mix. When butter is melted, add bread cubes and toss until butter is well distributed. Put ⅔ of bread cubes in the bottom of a buttered casserole dish; set aside.
• Boil or steam squash and onion for about 5 minutes.
• Meanwhile, mix together the soup, sour cream and shredded carrots.
• Drain squash and onion and then fold into the soup mixture until well mixed.
• Scoop squash mixture into the casserole dish on top of the seasoned bread cubes.
• Sprinkle remaining bread cubes on top.
• Cover and bake at 350° for 30 minutes. Remove cover and bake another 10 minutes to crisp the bread cubes a little.
Gluten Free Condensed Cream of Chicken Soup
2 teaspoons onion powder
4 tablespoons cornstarch
2 tablespoons vegetable oil
¼ teaspoon white pepper
¼ teaspoon salt (or to your taste)
Pinch of sugar
16-ounces 2% evaporated milk
1 Tablespoon chicken bouillon
1 can chicken (6 oz)
• Put all ingredients except the chicken in a blender or food processor and pulse until smooth. Add chicken and pulse 2-3 times until chicken is chopped.
• Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.
• Using a blender ensures your soup will be lump-free. Using a microwave means the process will be fast and scorch-free. Yields approximately 20 ounces.
Slow Cooker Pumpkin Pudding
• 1 (15 ounce) cans solid pack pumpkin
• 1 (12 ounce) cans evaporated milk (or you can use coconut milk)
• ¾ cups sugar
• ½ cup biscuit/baking mix (I used gluten free Bisquik)
• 2 eggs, beaten
• 2 Tablespoons butter or margarine, melted
• 4 teaspoons pumpkin pie spice
• 1 tablespoon teaspoon vanilla extract
• whipped topping
In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees F. Serve in bowls with whipped topping if desired. You can also drizzle with chocolate syrup if you like your pumpkin with chocolate.
Spiced Chai Pound Cake
Chai Spice Mix:
1½ cups unsweetened instant tea powder
1 Tablespoon powdered ginger
1 Tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 lb (4 sticks) butter, softened
8 eggs at room temperature
2 cups sugar
¼ cup spice mix
2 teaspoons vanilla
1 teaspoon baking powder
2⅔ cups flour
¼ teaspoon salt
• Preheat oven to 325°
• First, make the spice mix
• Put the softened butter in a mixer bowl and beat until soft.
• Mix ¼ cup spice mix in with the 2 cups of sugar and add to the butter.
• Beat until very fluffy and sugar is completely dissolved, then add vanilla
• Sift dry ingredients together and have ready
• Alternate adding 1 egg and then half a cup or so of the flour mixture, beating after each addition.
• Transfer to a greased and floured bundt pan and bake for about 1 hour or until toothpick inserted into cake comes out clean.
½ cup heavy cream
½ teaspoon vanilla
¼ cup chai spice mix
2 lbs powdered sugar
• In a medium-sized bowl, whisk the vanilla and spice mix into the cream.
• Add powdered sugar a little at a time until the icing is thick enough to spread but not stiff.
• Spread all along the top of the cake and let it drizzle down the sides.
Note: You can double the amount of the chai spice mix in both the cake and the icing if you like a stronger flavor. We do.
Carrot Cake with Orange Icing
4 eggs 2 cups all-purpose flour
1 ½ cups vegetable oil 2 teaspoons baking soda
2 cups sugar 1 teaspoon baking powder
1 teaspoon vanilla ½ teaspoon salt
1-2 teaspoons cinnamon
3 cups grated carrots
1 cup chopped walnuts (optional)
In a mixing bowl, beat the eggs. Add the oil, sugar and vanilla and beat again.
Sift together the flour, soda, baking powder, cinnamon and salt. Add slowly to the egg mixture, beating on low speed.
When the dry ingredients have been thoroughly incorporated, stir in the carrots and walnuts until everything is well-mixed.
Pour into a greased and floured 9×13 pan. Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool completely before icing.
½ cup butter (1 stick) softened
½ cup orange juice concentrate (thawed)
1 teaspoon vanilla
1 teaspoon orange extract
6 cups of powdered sugar (or more)
Heat orange juice till warm but not hot. Add to softened butter in mixer bowl and add vanilla and orange extract. Beat together and then add powdered sugar one cup at a time until you reach a consistency that you like. Ice the cake.
Cookie Cream Cheese Dessert Pizza
2 sticks butter, softened
• 1½ cups sugar
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sliced almonds
Preheat oven to 350°. Beat butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla, baking soda, and salt. Stir in flour and almonds. Spread dough onto a greased 14-inch round pizza pan. Bake for 15 minutes or until golden on top. Set aside to cool.
Crust Part Two:
2 8-oz bricks of cream cheese
1 cup sweetened condensed milk
1 teaspoon vanilla
Beat together until very smooth and creamy. Spread over the top of the cooled cookie crust.
Stir 1½ cups of strawberry preserves until spreadable. Spread carefully over the cream cheese mixture to simulate tomato sauce.
Sprinkle 1 cup chocolate chips over the jam.
Toss 2 cups of shredded coconut with a few drops of yellow food coloring till the coconut looks like mozzarella. Sprinkle it all over the top of the “pizza” until you are satisfied with how it looks.
Cut into thin wedges because it’s pretty rich and a big wedge would be too much! Store in the refrigerator.