Monday, March 23, 2015

Peanut Butter Balls:

We are pretty serious about our peanut butter around here!! There's only one or two who don't really care for it, and by that, I mean they don't eat it on everything they can think of! They still eat it, though!!
It had been a few years since I had last made peanut butter balls. My grandma used to always make them for Christmas, so Kaitlyn decided she was going to make some this year.
They turned out really good and everyone enjoyed them!
Hope you give them a try!!

1/2 cup butter, softened
2 & 1/3 cups powder sugar
1 cup rice crispy cereal
1/2 cup cream peanut butter
1/2 ts. vanilla
1 & 1/2 cups chocolate chips
2 tablespoons shortening

Cream the butter in a large mixing bowl. Add the sugar, rice cereal, peanut butter and vanilla; mix until well combined. Using a cookie scoop, shape the dough into balls; place on wax paper lined baking sheets. Chill for 30 minutes. Place the chocolate chips and shortening in a microwave safe dish. Microwave on high for 30 seconds; stir. Continue to heat in 15 second intervels, until chocolate is melted and smooth, stirring well after each intervel. Place a ball onto a dinner fork, and dip into the chocolate. Allow excess chocolate to drip off, and then, using a toothpick, push the ball off of the fork onto a wax paper lined baking sheet. Repeat with remaining balls. Chill until set. Store in an airtight container in the freezer for fridge.

-Click HERE to watch the Pioneer Woman make truffles. We use the same dipping technique for these peanut butter balls as she does for her truffles. This way you can see what I'm talking about, since I'm not very good at explaining things!!

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Monday, March 16, 2015

Fruit and Nut Chicken Salad:

I love Chicken Salad! Pretty much any way it's fixed, but this is possibly my very favorite way!
Eat it with a fork, on a sandwich, with some crackers, tortilla chips...however you would like it!
A lot of people turn their nose up when they find out that there are grapes in the salad, but don't knock it 'till you've tried it, because I promise it's good!!!

3-4 cooked chicken breasts, diced or lightly ground in a food processor (about 4 cups cooked chicken)
1 cup finely chopped celery
1/4 cup finely chopped onion
1 cup red or green grapes, halved
1/2 cup finely chopped almonds, walnuts or pecans
3/4 cup mayonnaise
2 tblsp. honey
2 tblsp. mustard
dash or two of pepper

In a large bowl, combine the chicken, celery, onion, grapes and nuts and mix until combined. In a small bowl, mix together the mayo, honey, mustard and pepper. Add to chicken mixture and mix until everything is well combined. Serve immediately or chill until ready to serve!

-I have made this with or without grapes and both ways are delicious.
-This is great way to use Rotisserie chicken, if you find it on sale (click HERE for a post on Rotisserie Chicken)

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Monday, March 9, 2015

Roast Beef Sandwiches & Copycat Arby's Sauce:

Arby's and Chic-fil-A are definitely my favorite fast-food restaurants.
I just LOVE the waffles fries, grilled chicken, salads, and milk-shakes at Chic-fil-A.
At Arby's, my favorites are the Cheddar Road Beef sandwiches and the Jamocha milkshakes.
Thankfully, I don't live very close to a Chic-fil-A at all, and the nearest Arby's is still like 15 miles away. 
So when I saw this recipe for Arby's sauce, I just couldn't wait to try it!!
It's really, really good, and although I don't know if it tastes "just" like Arby's sauce, it's super close and makes a GREAT sandwich (as well as a nice dipping sauce for fries!!!)!
The sauce will stay in the fridge for a couple weeks, and the roast beef is made in the slow-cooker, so it's a really fun, impressive looking, super fast and easy main dish!!
Hope you try it out!!

2 lb. Beef Roast
1 cup water
2 tblsp. beef seasoning
Sliced American cheese
Arby's Sauce (recipe below)
Hamburger Buns, toasted, if desired

Place fresh or frozen roast in a slow-cooker. Add water, and sprinkle the beef seasoning over all.
Cover and cook on high for 6-8 hours, until it shreds easily with a fork.
(You can cook it longer as well. The more tender it is, the better.)
Serve on toasted buns with cheese and Arby's sauce!

Arby's Sauce:
1/2 cup ketchup
1 tblsp. apple cider vinegar
4 tblsp. water
4-5 drops hot sauce
2 tblsp. brown sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt

Place all ingredients in a small saucepan. Cook over medium heat for 20 minutes, stirring often, especially in the last 10 minutes. Allow to cool to room temperature.
Transfer to an airtight container. Lasts in the refrigerator for up to 2 weeks.

-If you don't like spicy food, don't be intimidated by the hot sauce. It really doesn't add any heat, just a really nice flavor. For someone who likes hot sauce, you wouldn't even be able to tell it's in here.

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Monday, March 2, 2015

Peanut Butter Blossoms:

I have made homemade bread, pumpkin roll, angel food cake and a few other things that some people would consider "hard" recipes to make.
I've made lots of "easy" things too...rice crispy treats, no-bake cookies, etc.
But would you believe I had never made these Peanut Butter cookies?
I don't know why, but I just never have. I've always loved them, though!
For some unknown reason, we had an abundance of Hershey Kisses the other day, and I was SO excited to finally try these cookies out! I know, it's dumb, but I was excited!
So, I got out my grandma's recipe, had my mom interpret all the words I couldn't read, because of her small, cursive writing, and because the recipe card was a little faded, and got to work!
Less than 30 minutes later, I was done!
They are definitely easy, but they're also just one of those things that are down right fun to make! I had a ball! (cookie ball, that is!)
Thank you for listening to me get so thrilled about a simple, peanut butter cookie!
Now, I hope you'll go make some for yourself or others!!

1 & 3/4 cups flour
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
2 tblsp. milk
1 tsp. vanilla
Sugar for rolling
Hershey chocolate candy kisses

In a small bowl, whisk together flour, xanthan gum, soda and salt; set aside.
Cream together sugars, shortening and peanut butter in a mixing bowl.
Add egg, milk and vanilla and mix until combined.
Add dry ingredients and mix until well blended, scraping down the sides of the bowl as needed.
Roll doughs into balls, using a cookie scoop to keep them all the same size. Roll each ball in sugar and place on a greased cookie sheet.
Bake at 375 degrees for 10-12 minutes or until just barley golden brown.
Remove from the oven. Place a chocolate kiss in the center of each cookie, pressing down firmly so that the cookie cracks slightly around the edge. 
Let cool for 1-2 minutes and then remove to wire racks to cool completely.
Store in an airtight container.

-These freeze really well.
-This makes approximately 35-40 cookies.

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Tuesday, February 24, 2015

Monday, February 23, 2015

Ledo's Pizza:

Valentine's Day has always been my dad's holiday...he gets everyone a card and either a gift for each of us, or something big for everyone. For as long as I can remember, he has done this!
This year, he decided to skip the treats and gifts, and order pizza!!
Now, that might sound pretty lame to most people, but I only ever remember our family ordering pizza one time in my life! It's expensive for a family our size, and just something we never did. After we went gluten-free, it was pretty impossible. We make homemade pizza about once a week, but ordering pizza is just a BIG deal for us!!!! (It's okay, you can laugh!)!!
We have a local pizza shop that has gluten-free pizza, so that's were we ordered from. I was so excited to try it! I was afraid to get my hopes up, though, in case it turned out to be disgusting!
But I had nothing to worry about!!!
It was SOOO good!!! All of my gluten-free family members LOVED it!
Unlike many other places that serve gluten-free pizza, you can choose whatever toppings you want!
We went with cheese and pepperoni, and ham and pineapple this time, but I can't wait to try a Supreme!
It's a thin crust pizza, which is my favorite! They say it's a personal size. There are 4 of us who eat gluten-free, so we ordered 3 pizzas. We all ate, and had enough leftover for 2 more people to eat the rest the next day, so I think you would have to be REALLY hungry to eat the whole thing by yourself!

Since we were pretty impressed by it, I wanted to share all the info with you!
Turns out it's a chain restaurant, and they have quite a few locations here in the East!

They have many other menu items apart from pizza (of course many of them are not gluten-free).
You can check out the menu here:

About their Gluten-Free Pizza


I think we all would agree that this was just about the BEST Valentine's Day EVER!!!!

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Monday, February 16, 2015

Creamy Breakfast Casserole:

I love a breakfast casserole. Especially ones like this one! Throw it all together the night before, and pop it in the oven the next morning!
My dad's cousin made this for us when we were at her house one weekend. It's SO yummy! If you don't like cottage cheese, don't worry, because you can't even taste it and you have no idea it's even in there. It's just the key ingredient in making the casserole so creamy and moist!
I hope you give it a try! 

3 cups frozen Hashbrowns
1/4 cup butter, melted
1 pound ground Sausage, browned and drained
1/4 cup finely chopped onion
7 eggs
1&1/2 cups shredded cheddar cheese
1 (16 oz.) container small curd Cottage Cheese

Prepare a 9x13-inch baking dish with cooking spray. Layer the ingredients in this order:
1. Hash-browns
2. Melted butter
3. Sausage
4. Onions

In a medium bowl, beat eggs with a hand mixer until light and fluffy. Stir in shredded cheese and cottage cheese until well combined. Pour mixture over the potato and sausage layers. 
Cover with a lid or plastic wrap, and refrigerate over night.
Remove from the fridge, and preheat the oven to 375 degrees.
Bake, covered with foil, for 30 minutes. Uncover, and bake 30 minutes more, until knife inserted in the center comes out clean. 
Let stand for 5-10 minutes.
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Notes for myself:
-If baking in the top oven, reduce temperature to 350 degrees

Monday, February 9, 2015

Pudding Sugar Cookies with Quick and Easy Frosting:

Sugar cookies are actually a hard thing to make gluten-free. Rolling them out, cutting them out...then when you bake them, they always spread WAY out, for some reason. But you just can't beat the taste of a good sugar cookie, with good sugar-cookie-frosting! For any holiday or special occasion!
So, I stumbled across this recipe, and my sister decided to give it a try. She found the frosting recipe, and we were SO excited about the final product! They tasted SO yummy!! No, they aren't in any cute shapes, but at least we still get the same great taste, and I thought they looked really pretty!
If you love sugar cookies, then you'll love this recipe!

1 cup butter, softened
1/2 cup vegetable oil
1 cup sugar
1 c. confectioners' sugar
2 eggs
1 tsp. vanilla
1 package (3.4 oz) vanilla instant pudding mix
4 c. all-purpose flour
3 tsp. xanthan gum
1 tsp. cream of tartar
1 tsp. baking soda


3 & 3/4 cup powder sugar
6 tablespoons milk
6 tablespoons light corn syrup
food coloring

In a large mixing bowl, cream the butter, oil, and sugars for 4-5 minutes. Beat in eggs, vanilla, and dry pudding mix. Combine the flour, xanthan gum, cream of tartar, and baking soda; gradually add to creamed mixture. Using a tablespoon size cookie scoop, drop dough 2 inches apart onto ungreased cookie sheets. Slightly flatten with a glass dipped in sugar. Bake at 350 degrees for 10-12 minutes or until very, very lightly brown around the edges. Be careful to not over bake these. Immediately remove to wire racks. Allow to cool completely before frosting.

Make the frosting by whisking together the sugar and milk. Add the corn syrup and mix until well combined. Add whatever  food coloring you want, until desired color is reached. Gently spread onto cookies. Garnish with sprinkles or colored sugar, if desired. Let stand until set. Store in an airtight container, between layers of wax paper.

-These freeze super-duper well!

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Monday, February 2, 2015

2 Ingredient Italian Chicken:

This chicken is so easy, so moist and so delicious! It may very well be one of my favorite ways to have chicken! 
We love it with a big toss salad, but I'm sure there's a ton of other ways to eat it too!
Let me know how you serve it!!

4-5 medium size boneless, skinless chicken breasts, thawed
1 (16 oz.) bottle Zesty Italian Dressing

Place chicken in a crockpot. Pour the dressing all over. Cover and cook on high for 3-4 hours (low for 5-6 hours) or until it easily shreds with a fork. Shred it all up and mix it well with all the juices in the crock-pot. This helps keep it all super moist. Serve it over a salad or any way you choose!

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Monday, January 26, 2015

Pizza Hut and Udi's:

I don't know how I missed this process, but I just found out that Pizza Hut is partnering with
 to bring you a gluten-free pizza that you can now order at Pizza Hut!!!

I just received the e-mail that it was launched today!
I'm pretty excited about this!! I love how more and more places are trying to be so accommodating to gluten-free eaters!!! 
Here is the link to Pizza Hut, were you can find the locations (over 2,000) that are offering the gluten-free pizza!!

Unfortunately, the nearest one to me is about 30 minutes away, so I have not been able to try one yet. I hope to soon, but in the mean time, if anyone else tries one, PLEASE leave me a comment or e-mail me and let me know what you think!!!

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