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!
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
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:
2. Melted butter
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.
Notes for myself:
-If baking in the top oven, reduce temperature to 350 degrees
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
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 Frosting:
3 & 3/4 cup powder sugar
6 tablespoons milk
6 tablespoons light corn syrup
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. Note: -These freeze super-duper well!
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!