Chex Pie Crust

3 TBSP Butter or margerine
1 TBSP Peanut Butter
3 Cups Gluten Free Chex(I used honey nut)
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1. Melt butter and peanut butter and mix together well
2. Crush chex cereal. Add to the peanut butter mixture
3. spread in 9 inch pie pan along bottom and sides
4. bake at 350 for 10 minutes.

Homemade Beef Pepperoni

as a note, this does not turn out red like the store brand, I guess it just goes to show how much dye they add. This is my second attempt at making pepperoni, and I think it came out a bit closer to what I’m used to. I increased the fennel for one(I really like fennel) and cut a few ingredients that didn’t work as well. hope everyone enjoys the second attempt here.

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5 lb -ground beef – 70% lean
2 1/2 TBSP -salt
1 1/2 tsp -sugar
2 tsp -Cayenne
1 tsp -garlic powder
2 TBSP -fennel(lightly crushed)
1/2 cup -red wine(holland house is gluten free, not sure about others)
2 TBSP -pepper
2 TBSP -paprika
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1. mix all ingredients. this will take a while to get all the little pockets out, and you’ll need to use your hands to get it good.
2. let sit covered in the refrigerator for 24-48 hours
3. bake at 200 degrees for 8-9 hours. Bake on a wire rack and have something to catch the drippings. Turn every couple hours.

Beef Enchiladas

1 lb ground beef
1 28oz can gluten free enchilada sauce
1 large (6oz) can olives
12 corn tortillas
2 cups jack, or mozzarella cheese.
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1. brown ground beef. and fry tortillas in a little bit of oil( do not microwave, fry in skillet with a little oil. they will turn out soft and pliable.
2. mix ground beef, half cheese, half the olives and half a cup of enchilada sauce
3. spoon mixture onto tortillas and wrap. place the seam down in a large baking dish.
4. pour rest of enchilada sauce over the top and place the cheese and rest of olives on top.
5. bake at 375 for 15 to 20 minutes

creamed spinach

16 oz frozen spinach
2 TBSP butter
2 TBSP gluten free flour
1 tsp salt
1 C milk
1/2 C sour cream
1 tsp onion powder
1/4 C Parmesan
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1. cook spinach as directed
2 in sauce pan melt butter and stir in flour(this is used as a thickener, and cooks out the floury flavor)
3. mix in other ingredients and heat till thickened
4. mix sauce and spinach.

Shrimp Scampi

well, I had some shrimp in the freezer since last week and finally got around to using it. This turned out pretty good so I hope someone else will enjoy it as well. No pictures again, sorry. I’ll try to get some the next time I make it.
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1lb shrimp shelled and deveined
1/4 cup butter
4 cloves minced garlic
2TBSP lemon juice
1 tsp dried parsley
1/4 cup white wine(I used holland house, it says gluten free on the bottle)
salt and pepper to taste
1 tsp cornstarch

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1. melt butter in pan. add garlic and parsley.
2. add lemon juice, wine, salt and pepper
3. add shrimp, cook until shrimp is pink and cooked all the way through.
4. mix cornstarch with a bit of cold water(prevents clumping when adding to hot liquid). add cornstarch and cook until thickened.

Ranch Dressing

This is I think more of a ranch dip than, ranch salad dressing, but whatever, its still fairly decent.

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1/2 Cup Mayo
1/3 Cup Sour Cream
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
2 TBSP Milk
1/2 TBSP Parsley
1/2 tsp onion powder

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1.mix all ingredients
2. chill for a couple hours to help let flavors blend.

Mozzarella Cheesesticks

well, I’ve been meaning to make these for a while, but it took me a while to get the ambition, especially in the middle of moving. Now I’m finally in our new apartment, still lots of unpacking to do, but the kitchen is fairly well set up now, so I can start trying new things more again. I forgot to take a picture before they all got gobbled up though, sorry! My 18 month old ate three himself(and he has one more in the fridge for tomorrow that he started to eat, but didn’t get very far).

Edit: I managed to get a picture finally as you can see.
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1 lb mozzarella cheese
1 1/2 Cups gluten free breadcrumbs
1 cup Wendy Wark gluten free flour mix
2 eggs
2 TBSP milk
1 tsp italian seasoning
1/2 tsp pepper
1/2 tsp salt
1 tsp garlic powder
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1. cut cheese into 16 half inch thick sticks. put in freezer for 30-45 minutes
2. get three bowls for coating the cheesesticks. the first bowl will be the wendy wark flour. mix the egg and milk together in the second, and the third mix the breadcrumbs, italian seasoning, salt, pepper and garlic powder.
3. coat cheesesticks in flour, dip in egg mixture, and coat with breadcrumbs. If needed do a second coat of egg and breadcrumb to thoroughly coat the cheese
4. fry at 350 degrees for 30 seconds or until golden brown.

Popcorn Shrimp

Popcorn shrimp are I think one of my favorite appetizers at restaurants. Since I have started cooking gluten free, I keep getting tempted to try making my own. The last time I tried though, they came out pretty terrible, but this time they worked out much better. It took me a while to even try that though, the last time I ate these at a restaurant, I ended up eating way too many, over a pound, lol, and that was after a burger. A friend and I went out for a bite, a few drinks and some video poker to kill time. After finishing my burger, and his wings, we decided that we were still a bit hungry, so ordered 3/4 pound of popcorn shrimp. before too long we decided that were were a bit hungry still. so ordered another round of popcorn shrimp… didn’t come, and didn’t come, asked the server… order didnt get placed in the kitchen, so we get half off…… still didn’t come, asked server again… order was placed, but got lost someplace. ok, now free, and another order placed in the kitchen. Finally, we get our shrimp, and a couple seconds later, oh we found the other order of shrimp that go lost, it went to the bar by mistake, so we had that bunch too. so between the two of us, we split over two pounds of shrimp.

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1 lb cooked shrimp(tail removed, I found a medium size works well)
1 egg
1/2 cup 7thsage gluten free flour
2 TBSP corn meal
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
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1. mix dry ingredients
2. beat egg in bowl, and dip shimp to coat
3. place egg in flour mixture to coat
4. fry in oil at 375degrees until golden brown

Buffalo Wings

The really great thing about buffalo wings, is that as long as you watch the sauce, authentic hotwings are gluten free. That is because authentic, original hotwings, do not use any kind of breading. But still, even if you are in Buffalo, be careful of the gluten. As for hot sauce, I suggest Franks hot sauce, most people seem to say it makes the best wings. I however didn’t have any on hand, so I used walmart brand great value Louisiana hot sauce, which has on the side printed in large letters, gluten free.(on a side note, has anyone seen the words gluten free printed on rice chex lately? freaking huge, 1 inch tall letters, no exaggeration!). hmm, also it seems a couple people on celiac forums seem to mention some frozen wings use a gluten containing broth to enhance flavor, so be careful of that too.

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4 lb wings
1 bottle gluten free hot sauce(give or take)
1 cup butter(slightly more if you like wings a bit weaker, or less if you like them hotter)
oil for frying
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1. if wings are not precut, cut off tips and discard, and slice wings in half at the joint.
2. heat oil to 375 degrees. Fry wings for 10-12 minutes, they should be a nice golden brown.
3. melt butter in a saucepan, add hot sauce and simmer until desired thickness(I like mine fairly thick, others may like their sauce less so)
4. in large bowl, mix wings and sauce.

Taco Salad

well, this one is my wife’s recipe, but I thought I would toss it up here anyway. this is basically a taco casserole, and isn’t much more complicated than making traditional tacos.

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1 bag fritos
1 tomato( small- large depending on how much tomato you generally like on your tacos)
1 lb ground beef
taco seasoning(enough for the ground beef)
1/4-1/2 head lettuce
1 cup cheddar cheese

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1. crush fritos in bag and layer them at the bottom of a large rectangular casserole dish.
2. brown and season ground beef, then add as a layer above the chips
3. layer on lettuce, then diced tomatoes
4. top with cheese
5. bake at 350 degrees for 15 to 20 minutes