Pumpkin Chocolate Chip Muffins:

I wasn't too sure about these when I first saw them, but they turned out really yummy! The pumpkin was not at all over-powering and they were super moist! I hope you give them a try!



2 cups flour

1 & 1/2 tsp. xanthan gum

2 & 1/2 tsp. baking powder

1 tsp. ground ginger

1 tsp. ground cinnamon

3/4 tsp. salt

1/4 tsp. baking soda

pinch of ground allspice

1 egg

3/4 cup brown sugar

3/4 cup canned pumpkin

2/3 cup milk

3 tblsp. melted butter

1 tsp. vanilla

1 cup chocolate chips

In a large bowl, combine first 8 ingredients. In a smaller bowl, whisk together egg, brown sugar, pumpkin, milk, butter and vanilla. Add to dry ingredients and mix just until combined. Stir in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full (I use an ice cream scoop for this). Bake at 375 degrees for 18-20 minutes or until slightly golden brown and toothpick inserted in the center comes out clean. Cool in muffin pan 5 minutes. Remove to cool or serve!



Noodles and Cheese:

Think you're missing out on Mac 'n' Cheese? Think again! This is a super fast and easy, gluten-free recipe that my whole family enjoyed and I know you will too, even if you don't eat gluten-free! Use any kind of pasta you have or like! I hope you give it a try!



12 oz. uncooked pasta

2 tblsp. butter

4 & 1/2 tsp. cornstarch

1 tsp. dried mustard

1/4 tsp. black pepper (more if you like)

1 & 1/2 cups milk

2 cups cubed Velveeta cheese

Cook pasta according to package directions, until just done. You still want it to be al dente. Drain and set aside. In a small saucepan, heat butter over low heat until melted. Add cornstarch, dried mustard and pepper. Whisk until smooth and bubbly. Pour in the milk. Cook over high heat, whisking constantly, until mixture begins to boil. Cook and stir until thickened. Reduce heat to low; add cheese and stir until melted. If this mixture is too thick for you, slowly add in more milk until it reaches desired consistency. Place pasta in a serving dish. Pour cheese sauce over all and gently stir to evenly coat. Serve!

Note:

-We prefer the cheese sauce to be thick, but if you prefer a thinner sauce, then add more milk after the cheese has melted.

-I used spiral pasta, but you can use whatever shape you want. I find it hard to find gluten-free macaroni, but if you can find it or you don't need this recipe to be gluten-free, then by all means use that!!!
-Check out this link to find out what my favorite pasta is!

NOT Sweet 'n' Sour Meatballs:

To me, meatballs are good pretty much no matter what, but I think this is my favorite sauce for them.

It was wasn't too sweet, not too sour, not tangy....I really don't know how to explain it, except that it was really good and my whole family enjoyed them! I hope you try them out!

30 fully cooked meatballs (click here for my super easy recipe)

3/4 cup ketchup

3/4 cup grape jelly

For the oven:

Place meatballs, frozen or thawed, in a greased baking dish. In a small measuring cup, whisk together ketchup and jelly - this will be slightly lumpy because the jelly won't mix to be smooth. Just mix it to as smooth as you can. Pour over the meatballs and stir to evenly coat. Bake at 350 degrees for 20-30 minutes or until meatballs are hot through (it may take longer if your meatballs are frozen). Serve!

For the Slow-Cooker:

Place meatballs in a greased slowcooker. Pour sauce over meatballs and stir to evenly coat. Cover and cook on low for at least 3 hours or until meatballs are hot through (if they were frozen when you put them in the slow-cooker, they may take more like 4 hours). You can leave them on low or warm all day, if you want. Stir every couple of hours. Serve!

Note:

-If you are making this dish gluten-free, either use my recipe for meatballs or make your own. Most pre-made, packaged meatballs all have gluten in them. I have never seen any without.

Update:

I have made made some changes and improved my biscuit recipe, so please check out the new version! I hope if you haven't tried them yet, you will definitly give them a chance now!

Click on the recipe name to view it!

BAKING POWDER DROP BISCUITS

Easy Chocolate Mousse:

In an effort to use up some heavy cream before it went bad, I came across this recipe.

It was very easy and yummy!

1 & 1/2 cups heavy whipping cream

3 tblsp. sugar

1 & 1/2 tsp. vanilla

1/3 cup chocolate syrup

3 tblsp. baking cocoa

In a mixing bowl, beat the cream until soft peaks form. Gradually pour in the sugar and vanilla and beat until stiff peaks form. Fold in chocolate syrup and cocoa powder. Spoon into 6 dessert dishes and chill until ready to serve!

Note:

-It is best if you place your mixing bowl and beaters in the freezer for about 20 minutes before you start making this recipe. Your whipping cream will whip much better!

Slow-Cooker Ranch Potatoes:

These are very yummy and very easy! I'm not the biggest fan of ranch dressing (except when it comes to homemade!), but I thoroughly enjoyed this dish!

3 lbs. red or white potatoes, peeled and cut into 1-inch pieces (about 8 cups)

2 tsp. minced garlic

Water

1/2 cup prepare ranch dressing

1/4 cup shredded cheddar cheese

1/4 cup Parmesan cheese

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. pepper

Dried chives

Place the potatoes and minced garlic in a greased slow cooker. Add enough water to just cover the potatoes. Cook on high for 3-4 hours or on low for 6-7 hours or until potatoes are fork tender. In a small bowl, mix together the ranch dressing, cheeses, garlic powder, onion powder and pepper. With a slotted spoon, remove potatoes from the crock-pot to a serving bowl. Pour ranch dressing mixture over the potatoes, and stir gently to even coat the potatoes. Sprinkle with chives and serve!

Chicken Pot Pie:

Very yummy and not too complicated. I hope you give it a try!

3 stalks of celery, finely chopped

1 medium onion, finely chopped

2 cups frozen mixed vegetables

1 stick butter

2 chicken breast, cooked and diced

3 cups chicken broth (make sure to check the label if making this gluten-free)

1 & 1/2 cups milk

1 tsp. dried basil

2 tsp. lemon juice

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. nutmeg

1/3 cup cornstarch

1/2 cup water

Pie crust dough for a 9-inch pie (click here for my easy recipe)

1 egg, beaten

In a large skillet, saute the celery, onion and vegetables in butter until celery and onion are tender. Add chicken pieces. Combine the chicken broth, milk, basil, lemon juice, salt, pepper and nutmeg. Add to vegetables. Cook and stir on high until mixture comes to a boil. Combine the cornstarch and water. Once the milk mixture has come to a boil, remove from the heat and stir in cornstarch mixture. Stir until thickened. Pour into a greased, deep dish 9-inch pie plate. Roll out the pie dough just until it's big enough to cover the top of the pie plate. Flip over onto the pie plate. Trim and flute the edges. Brush the entire crust lightly with the beaten egg. Cut 3 or 4 slits in the top of the crust, so that the air can escape while baking. Bake at 425 degrees for 30-45 minutes or until crust is golden brown. Serve!

Note:

-Feel free to add or leave out any of the vegetables. We add some diced, cooked potatoes sometimes and other times we don't. See what you have in your fridge and make it to your tastes!
-You can also just make the filling and serve over biscuits if you like.

Ice Cream Cones:

There are actually only a few things that I miss eating since going gluten-free.

I know how sick it makes me if it's not gluten-free and so it's not worth it to me to "just indulge this once."

I'll just live without. But still, every now and then, I do get hungry for things like a really good bowl of macaroni and cheese, or a sub, or an ice cream cone! Some people might not understand this, but if you haven't had an ice cream cone in 8 years, you would understand! So you can imagine how excited we were to run across a box of gluten-free ice cream cones! And they were super good!

The brand is "Goldbaums" and you can click here to look up their website.

Everything they have is gluten-free. They have lots of stuff and several different kinds of ice cream cones. The picture here, is the ones we tried. They are very small, like we had to use a little spoon to scoop the ice cream into the cone, but it was 100% totally worth it (eat 2 or 3 if that bothers you). It was so fun sitting there eating an ice cream cone! Call me odd, I don't care at all! I was in heaven! And if you are craving an ice cream cone too, then I strongly suggest you give these a try! You won't be disappointed!

Where to buy:

-We got them at Earth Fare (click here for my post on that store)-

-The Goldbaum Website-

Look at the store locator and find out where you the nearest place is that you can purchase their products.

-Amazon.com-

.........

I'm sure you can find them in more places as well, but I don't know where else for sure.

Prince of Persia Soup:

This soup is so yummy and comforting! It's a great way to use up any leftover ham you might have after the holidays. The original recipe was called pursian vegetable, but we had no idea why it was called that, and my dad and brother love the Prince of Persia movie, so they just kept calling it that!!

1 bag frozen broccoli, cauliflower and carrots

1 small onion, finely chopped

2 cups chopped ham

1 (32 oz.) carton chicken broth

3 cups water

1/2 tsp. garlic powder

1/4 tsp. black pepper

2 tblsp. butter

1 can evaporated milk

1/3 cup cornstarch + 1/2 cup water

In a large saucepan, bring vegetables, onion, ham, chicken broth, water, garlic powder and pepper to a boil. Cook until veggies are tend, stirring occasionally. Add butter and milk. Return to a boil. Combine water and cornstarch. Stir into boiling soup. Cook and stir until slightly thickened. Serve!

Finger Jello:

A friend at church made this and I just loved it! I will admit that this does take forever to make, but it's so pretty, it's worth the time! Change up the colors to make it for whatever you want! Red and Green for Christmas and Blue and Red for the fourth of July and make as many layers as you want! The trick is to read down through this whole recipe and get everything out and organized before you start.  It can be slightly confusing, so I will try to write it simple and clear!

3 (3 oz.) pkgs. red Jello, any flavor you want

2 (3 oz.) pkgs. lime Jello

2 (14 oz) cans sweetened condensed milk

9 envelopes Plain Knox Gelatin

Spray a 9x13 baking dish lightly with cooking spray. Fill a tea kettle or large pot with water and bring to a boil; keep boiling until the dish is done.

1. In a large glass measuring cup, mix 1 envelope Knox gelatin with 1/4 cup cold water. Add 1 cup boiling water and 1 box of red jello. Mix slowly until gelatin is completely dissolved. Pour into the 9x13 baking dish. and chill for 30 minutes.

2. In a small glass measuring cup, stir 2 envelopes of Knox gelatin in 1/2 cup cold water and stir until dissolved. Pour 1 can of milk into a medium bowl. Stir in 1 cup boiling water. Pour Knox gelatin mixture into the milk mixture and mix well. Add 1/2 cup boiling water. Pour half of this mixture over the set red jello. Chill for another 30 minutes.

3. Repeat step #1, using green jello, and chill for 30 minutes 

4. Add the other half of the creamy, milk mixture over the green jello and chill for 30 minutes.

5. Repeat step #1, using red jello and chill for 30 minutes.

6. Repeat step #2, pouring half the mixture over the set red jello and chill for 30 minutes.

7. Repeat step #1 using green jello; chill for 30 minutes.

8. Add the other half of the creamy, milk mixture over the green jello and chill for 30 minutes.

9. Repeat step #1 using red jello. Chill the entire thing for at least 2 hours to ensure that everything is completely set. Cut into 2 inch squares and place on a serving plate to serve! Store in an airtight container in the fridge.

At the end you should have:
Red
White
Green
White
Red
White
Green
White
Red

Chicken Noodle Soup:

Most of us here are recovering from almost a week of battling colds, coughs and sore throats. This soup hit the spot! It's not time consuming like some recipes out there, so you can have this comforting soup on your table in 30 minutes! I hope you give it a try!

2 & 1/2 quarts water

1 (32 oz.) container of chicken broth (make sure to check the label for gluten)

8 tsp. chicken bouillon granules (check this label too)

3-4 chicken breasts, cut into 1/2 inch cubes

1 cup frozen peas

1 cup sliced baby carrots

2 stalks of celery, chopped fine

1/4 cup onion, chopped fine

1 tsp. black pepper

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 bay leaf

5 cups uncooked spiral pasta

Cook pasta according to package directions; drain and set aside. Meanwhile, in a large saucepan, bring water, chicken broth and chicken bouillon granules to a boil. Add chicken, peas, carrots, celery, onion, pepper, basil, oregano and bay leaf. Bring back to a low boil and cook for 20-25 minutes or until chicken is no longer pink in the center, stirring occasionally. Stir in noodles and serve!

SlowCooker Mashed Potatoes:

Finally! Something that isn't sweet!! These potatoes are SO yummy! We make them a day before we need them, and pop them in the crock-pot the next day. All the mess from making them is already done and cleaned up! They're on our menu every year for Christmas dinner, but they are fabulous all year long!

5 lbs. potatoes, peeled and cut into 1-inch cubes

1 tblsp. minced garlic

1 (8 oz.) package cream cheese

1 cup sour cream

2-3 tblsp. sour cream and onion powder or Ranch powder, optional

Place potatoes and garlic in a large saucepan  and cover with water. Cook on high for 15-20 minutes or until potatoes are fork tender. Drain, reserving water. In a mixing bowl, mash the potatoes until smooth. Add cream cheese and sour cream and mix until well combined. Add sour cream and onion powder or Ranch powder, if desired. Slowly, mix in some of the reserved water (small amounts at a time), until the potatoes are a little creamier than what you would normally like. Pour into a slow cooker. Cover and refrigerate overnight. Place the crock pot in the base and cook on Low for 3-4 hours, stirring every 30 minutes or so, or until hot through. Serve!

Peppermint Patties:

I LOVE York peppermint patties, my mom loves them and my sister LOVES them! I have tried a few recipes over the years, but I think this one has been the best and easiest! I hope you give them a try!

1 can sweetened condensed milk

5&1/2 cups powder sugar

1 tblsp. peppermint extract

3 cups chocolate chips

3 tblsp. shortening

In a large mixing bowl, mix together the milk, sugar and extract until smooth and stiff, but still pliable. Using a cookie baller, roll dough into balls and place on a wax paper lined cookie sheet (leaving space between the balls). Using a glass with a flat bottom or something similar, lightly flatten each ball (not a lot, just enough so they are no longer a ball). Place in the freezer for 1 hour. In a microwave safe dish, melt the chocolate in 15 second intervals, stirring well after each, until chocolate is completely melted. Stir in the shortening. Carefully stick a pattie on the tines of a fork and dip into the chocolate. Allow excess to drip off and place back on wax paper. Repeat with remaining patties. Return to the freezer and chill until set - about 1 hour. Place in an airtight container and store in the fridge. These can be eaten cold or at room temperature. Enjoy!!

Note:

-Depending on how many patties you get, you may need more chocolate and shortening.

Peanut Butter Cups:

 

I had been seeing a recipe for these peanut butter cups all over the place, and if you don't already know, some of us are HUGE chocolate and peanut butter fans! They were a big hit and although they are a little time consuming, they are really pretty easy to put together. I hope you give them a try!

2 cups chocolate chips

1/2 cup creamy peanut butter

2 tblsp. butter, softened

1/4 cup + 2 tblsp. powder sugar

Line a 12 cup muffin tin with paper cupcake liners. Place 1 cup chocolate chips in a microwave safe dish and microwave on high for 30 seconds. Stir well and microwave additional 15 second intervals, stirring well after each, until chocolate is melted. Equally pour the chocolate into the 12 muffin cups. Bang the pan on the counter a few times, until the chocolate is flattened in all the cups. Place in the freezer for 30 minutes.

In a mixing bowl, combine peanut butter, butter and powder sugar. Mix until well combined and light in color. Divided the peanut butter mixture evenly between the 12 muffin cups dropping it over the chocolate layer. Again, bang the pan on the counter to flatten the peanut butter layer. Freeze for 30 minutes to 1 hour. Melt the remaining 1 cup of chocolate and pour it over the peanut butter layer, dividing it evenly between all 12 cups. Bang the pan on the counter if needed. Freezer for 2-3 hours. Store in airtight container in the freezer or refrigerator. If you leave them out, they will get VERY soft and messy to eat! Enjoy!

White Chocolate Blueberry Fudge:

Here's another fudge recipe!! This is good, but VERY sweet!

1&1/2 cups sugar

6 tblsp. butter

1/3 cup evaporated milk

3/4 cup white chocolate chips

Half a jar of Marshmallow creme

1 tsp. vanilla

1 cup dried blueberries (found with raisins in your grocery store)

In a large saucepan, melt sugar, butter and evaporated milk together until smooth. Bring to a rolling boil over medium heat, stirring constantly, until a candy thermometer reaches 235 degrees (soft ball stage). I can't stress enough - STIR CONSTANTLY!!! Remover the pan right when it reaches 235 degrees. Add the marshmallow creme and stir until smooth. Add the chocolate chips and stir until melted. Stir in the vanilla and blueberries. Pour into a greased foil lined dish and spread out evenly. Cool at room temperature until set, about 1-2 hours. Remove from the pan and take off the foil. Cut into 1-inch squares. Store in an airtight container at room temperature for 1 week or in the fridge or freezer for several weeks. Enjoy!

Peanut Butter Fudge:

When all my dad's family comes and we have the big Wagner Family Christmas each year, there's anywhere from 15-30 people in our house at any given time during the day. Cookies take a while to make, and so the other year I started making fudge and different kind of stuff like that. It worked out really well, and it was a lot easier! So here is one of the staple fudge recipes that I make!

2 cups sugar

1/2 cup milk

1&1/3 cup peanut butter

1 (7 oz) jar marshmallow creme

In a heavy saucepan, bring sugar and milk to a boil; boil for 3 minutes, stirring constantly. Add the peanut butter and stir until smooth. Remove from the heat and stir in marshmallow creme. Mix until smooth. Pour into a greased, foil lined dish and spread out evenly (work fast!). Chill for 2-3 hours or until firmly set. Remove the foil from the pan, and gently remove the foil from the fudge. Cut into 1-inch squares. Store in an airtight container in the refrigerator or freezer.

{Happy New Year!!}