Finding an great crowd pleasing gluten-free dessert is not easy. I have been reading dump cake recipes for a long time but finally gave it a try with my own gluten-free redo.
1 20 oz can cherry pie filling ( I used a low sugar option but make sure it is also labeled gluten free since this product often contains food starch)
1 15 oz can crush pineapple (drain and save the juice)
1 box gluten-free vanilla cake mix
1 stick butter
Start by adding the cherries and drained pineapple into a deep square baking dish that is well sprayed with non stick cooking spray. Next, slowly top with one pack of cake mix speak evenly across the fruit and pressed down a bit. Then, sprinkle about 3 tablespoons of pineapple juice over the top. Finally, evenly distribute pieces of the butter all over the top of the cake. Bake at 350 degrees for 50-65 min or until golden brown on top. Serve hot with ice cream or whip cream. Enjoy!!!!
Looking for a fun Halloween treat? Looking for something different? This treat is it. Similar to a rice crispy treat but packed with color and fruity flavor. With fruity pebbles now being labeled gluten-free this is a safe a addition to your next get together or exciting lunch box addition.
4 tablespoons salted butter
8 cups Fruity Pebbles Cereal (make sure the box says gluten-free)
Use a large pot because mixing the cereal can get very messy. Start by melting the butter over medium heat in the pot. Once melted, add the marshmallows and continue to cook over low to medium heat. Mix slowly until butter and marshmallows are fully melted and combined. Be careful not to burn or carmalazie the mixture. Once melted, remove from heat and add cereal to pot. Gently combine the mixture. Pour mixture into baking dish and gently press down. Any size dish works depending on how thick you want to cut the bars. Let mixture cool in pan for 45 mins. Finally, cut into bars or fun shapes. Enjoy!!
I am very surprised that I have not published this recipe before. My ginger dressing recipe is one of the few ways I can get my fiancé to eat salad. This dressing is very easy and fun to make.
1 medium carrots
2 inch piece of fresh ginger
2 tablespoons of olive oil
1 tablespoon honey
1 tablespoon vinegar (rice or apple cider vinegar)
2 tablespoons gluten-free soy sauce
Start by peeling and cutting the carrot and ginger into small pieces. Place all the ingredients in the food processor or blender and blend well. Goes great as a quick salad on romaine lettuce.
Watermelon salad is a wonderful side on a hot day. The texture sweetness of watermelon makes it fun to get creative.
4 cups cubed watermelon
Juice of 1 lemon
1/2 jalapeño pepper
1/3 cup goat cheese (optional)
In a large bowl mix watermelon and lemon juice. On the side remove the seeds of the jalapeño and then slice into thin strips. Add half of the jalapeño to the bowl and mix well. Serve cold with optional cheese crumbled on top.
Eggplant works great in many dishes. This is one of my favorites.
4 Long Chinese Eggplants
1/4 Cup Gluten- Free Soy Sauce
1/4 Cup Gluten-Free Hoisin Sauce
1 Tablespoon Oil
Start by cutting the eggplant up into rounds. Add eggplant into a large heated pan with oil. Heat over medium high heat for a few minutes until eggplant begins to brown and then add soy and hoisin sauce. Lower heat and continue to cook and toss until eggplant begins to get soft. Enjoy hot!
I make whole fish for dinner normally once a week. A few weeks ago we went fishing and got a bunch of wonderful trout. I wanted to do something new and decided to try a salt bake. It worked out great!
1 3 lbs whole trout or branzino (tail and head one, no scales and insides removed)
1 lime (zest and juice separate)
1/2 bunch cilantro + 1/4 cup chopped cilantro
1 tbs olive oil
2 tsp pepper
2 cup sea salt
2 cup fine sea salt
Rinse and pat dry the fish well. Place the fish on a large baking sheet lined with wax paper. Coat the fish with half the lime juice, olive oil and pepper. Stuff the fish with the half bunch of cilantro into the cavity of the fish. Now, in a separate bowl mix together all the salt, chopped cilantro, egg and lime zest. Then add small bits of water at time while continuing to mix. Your looking for a wet sand consistence. Place a 1/2 inch layer of salt under the fish. Pour the rest of the salt on top leaving the tail and head out. Bake the whole thing for 30 minutes at 350 degrees. Once cooked, meat will fall off the bones making it easy to serve.
It’s easy to make a main dish like any meat on the BBQ but coming up with sides that are more creative can be a challenge. This wonderful pepper dish is slightly sweet with a touch of vinegar and will pair well with BBQ chicken, steak or fish.
3 Red Bell Pepper
1 Small Sweet Onion
1/4 Cup Fresh Basil Chopped
1 Tablespoon Balsamic
1 Tablespoon Honey
Start by grilling the peppers and onion over a high heat grill. Turn all of it every few minutes until all sides are black. Once everything is done, remove and let cool. Next, peel the skin, stem and seeds of the peppers. Cut the peppers into long strips and place in a big bowl. Then remove the outer layer of the onion, cut onion into thin slices and add that to the bowl. Finally, add basil, balsamic and honey to bowl then mix well by hand. Serve warm or cold.
Green tea has so many health benefits. It is one of my favorite pick me up when I do not want coffee. This ice version very different then a traditional Ice tea.
1 teaspoon matcha green tea powder (Find it online or an Asian grocery store)
12 oz warm water
1/2 tablespoons honey
1/2 cup ice
I usually make this in a mason jar since its microwaveable, large enough for a big iced drink and with a lid you can shake to mix everything really well.
Start by placing honey in the jar and microwaving for 15 seconds. This will melt the honey so that it’s easier to mix. Next, add the green tea power and stir slightly. Finally, add 12oz warm water and stir or shake well. Finish with the ice and enjoy.
I work in Kennett Sq., Pennsylvania, known as the mushroom capital of the world. I have access to all types of fresh mushrooms that are super affordable. This recipe is a nice summer mushroom recipe that goes great with a barbecue.
1 container mushrooms (button or portobello)
1 tablespoon oil or coconut butter or butter
1 teaspoon pepper
1/4 cup red wine vinegar
4 cups arugula
Start by cleaning and slicing all the mushrooms. Next, heat the pan with oil or butter and add mushrooms. Sauté mushrooms over medium heat until they start to brown. Next, add pepper, red wine vinegar and the zest of the orange to the mushrooms. Continue cooking a few minutes and then add the juice of the full oranges. Cook for another min or two until juice begins to reduce and then remove from heat. Please the arugula in a large bowl. Once your ready to serve and mushrooms have cooled, add mushrooms to arugula and mix well. Serve as soon as possible.
One of the most common brunch side dishes is potatoes like hash-browns or some type of starchy breakfast potatoes. This recipe uses carrots to replace a common potato dish.
2 jumbo carrots (or 5 medium)
1 tsp salt
1 tbs olive oil
Start by dicing up the carrots into small squares. Heat a large pan with the olive oil. Once hot slowly add in the diced carrots. Cook the carrots over medium high until they start to caramelize on the outside. After a few minutes when the carrots start to stick to the pan pour in the water. The steam from the water will soften the inside of the carrots. Once the water evaporates￼ after about a minute or two place the carrots in a well sprayed or oiled baking dish. Place in a 450° oven for 10 minutes. This will make them nice and crispy. Serve hot with eggs and enjoy.