Archive for January, 2013

Crockpot Cranberry Pork Tenderloin (Gluten & Dairy Free!)

For most people, or at least me! LOL, busy days mean scrambling for meals at the last minute…..but they don’t have to! That’s where the beauty of a Crockpot comes in. You stick your roast in before you leave for work or at lunch, and when you get home, your meal is hot and ready for you! The other great thing about slow cooking, is the recipes are usually pretty darn simple and quick! This one is super easy…. and super tasty! I couldn’t believe how awesome this turned out! The meat was literally falling apart. Its perfect for pulled pork…. I’ll be sharing some ways to use up the leftovers next! I used the Farmland brand pork tenderloin, there were 2 in a package. I think if you use a pork loin rather than a tenderloin, its more like a solid roast then the shredded meat. It depends on what you want to use the meat for after its cooked. Either way, the flavor is amazing! I was a little unsure at first, the Worcestershire sauce was a little strong, but it turned out awesome! So give this one a try…. and make dinner a little easier tonight! Enjoy 🙂

Crockpot Cranberry Pork Tenderloin Recipe 

(Printable Version)Crockpot Cranberry Pork Loin

3 lb. boneless pork tenderloin (or loin)
16 oz. can whole cranberry sauce
1/4 cup Worcestershire sauce
2 Tablespoon brown sugar
1 teaspoon yellow mustard


Place roast in a large Crockpot coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4-5 hours or low for 6-8 hours. Remove roast, slice and serve.

Cinnamon Roll Scones (Gluten & Dairy Free)

Step 1: Admittance. “I admit I am a cinnamon roll junkie!” LOL I think I have posted well more than my share of cinnamon roll inspired recipes! But……..can you blame me?! You really can’t beat that amazing, melt in your mouth cinnamon roll flavor! And the smell?! You know the one….like when you’re walking in the mall by the Cinnabon and within seconds of smelling that overwhelmingly delicious cinnamon scent, you’ve just gotta have one! Of course, having food allergies makes that impossible! So that’s where these come in! These seriously taste just like cinnamon rolls. The inside is moist and full of an intense cinnamon flavor. And the glaze…. sets these over the top! If you’re partial to raisins or nuts in your cinnamon rolls, then go for it! Throw some in there….whatever floats your boat! You could even spread some cream cheese frosting on these instead of the glaze. These are super easy to make…..I whipped up a batch for breakfast before work (and couldn’t help myself, I ate another one mid-morning for a snack, oh and then again later for a late-night snack! Oops! LOL)  WOW.  Admitting THAT makes me feel a little guilty after having said it out loud, not to mention documenting it on here for the whole world to know!! LOL  But at least they have oats in there….that cancels out the calories right?! Thankfully scones don’t actually have that much sugar in them! So, seriously…. go to the kitchen and make these now! Or… you can check out my other cinnamon roll posts, just search for cinnamon roll in the search bar (top left!) I’ve got some other (healthier) recipes coming, guess I’m feeling a little guilty for posting what seems like only sweets lately! Hope this helps kick off your weekend with a great start! Enjoy 🙂

Cinnamon Roll Scones (Printable Version)IMG_3126

2 cups  gluten free flour

1 tsp xanthan gum
1 cup quick oatmeal, uncooked
1/4 cup + granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons non-dairy butter
3/4 cup almond milk
1 large egg, lightly beaten
1 teaspoon vanilla extract

2 teaspoons ground cinnamon

2 Tablespoons granulated sugar

3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons water


1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, gum, oatmeal, 1/4 cup sugar, baking powder and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla. Add to dry ingredients all at once; stir until dry ingredients are just moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture.

5. Drop dough by 1/4 cupfuls (ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough water for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Yield: 8

Coconut Banana Bread (Gluten & Dairy Free)

If you’re like me you probably get tired of the same ole thing right? I always seem to have over-ripe bananas sitting on my counter, and half the time they end up in the garbage cause I just don’t wanna bake the same banana thing! LOL  This time though…..banana bread sounded really good. So….. why not try a new variation?! The result? The best & moistest banana bread with just a hint of that wonderful coconutty flavor. YUM. I love coconut, the taste, the smell, the crunch! This picture doesn’t do this bread justice. Plus by the time I got around to remembering to take a photo, it was a few days old… But that first piece, right out of the pan… omg….melt in your mouth deliciousness! I can’t wait for the next batch of bananas to ripen up so I can’ make it again! Anyhow, if you too have black spotty squishy bananas sitting on your counter (you better look, cause my bet is ya do! LOL) then I hope you give this one a try! Even hubby, who doesn’t really like coconut at all, enjoyed this banana bread. So….. here’s to a fast week! Enjoy 🙂

Coconut Banana Bread  (Printable Version)

Ingredients:Coconut Banana Bread

2 cup gluten free flour

1 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup non-dairy butter, softened
2 large eggs
3 lg ripe bananas, mashed
1/4 cup almond milk
3 Tbsp apple juice
1 tsp vanilla extract
1/2 cup coconut

Topping: 2 Tbsp additional coconut


Preheat oven to 350 degrees. Combine the flour, gum, baking soda, and salt together and set aside. In a large mixing bowl, cream the butter and sugar.  Add the eggs and beat to combine.  Add banana, milk, apple juice and vanilla.  Beat until blended. Add the flour mixture and beat at a low speed until just combined.  Stir in 1/2 cup coconut. Pour batter into a greased 9×5″ loaf pan. Sprinkle the top with the additional 2 Tbsp coconut. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool on a cooling rack for about then carefully remove from pan.

Chocolate Peanut-Butter Rice Krispie Roll Cookies (Gluten & Dairy Free)

Yes…this really does taste as good as it looks! Who would have thought to make rice krispie treats smothered in chocolate-peanut butter and rolled up and sliced!? It’s an awesome concept though, I have to say! And really….who doesn’t love the chocolate peanut butter combo!? These are amazing. They are chewy and gooey and portable! Which i love! Hubs and I disagree on the thickness of rice krispie treats. I like the big thick gooey ones, and he likes the thin more crunchy ones. And since I’m the cook, I usually get my way! I mean, I AM the one making them right?!? LOL  Anyways….this allows both of us to get exactly what we want. You can slice these cookies into whatever thickness you want! And viola…. perfection for both parties! Can’t beat that! These seriously only took a few minutes to make. You can even melt your stuff in the microwave instead of the stovetop to make it even faster. I was just perusing through Pinterest and found these and was like, OMG i HAVE to make these, like NOW! I haven’t had any sweets lately… and now I’m gonna have to get these outta my house before i go crazy on em! LOL Sugar is the enemy! Boo! So… TGIF & Enjoy! 🙂

Chocolate Peanut Butter Rice Krispie Roll Cookies (Printable Version)Choc PB Rice Krispies Roll Cookies

Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.

In a large pot, mix together on med-low heat, stirring constantly until melted:
1 (10-oz) package mini marshmallows
1/4 cup non-dairy butter
1/4 cup peanut butter

Stir ingredients and add:
5 1/2 cups GF Rice Krispies

Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.

In a small bowl, melt together in microwave:
1 1/3 cup ghiradelli semi-sweet chocolate chips
1/4 cup peanut butter

Spread the melted peanut butter and chocolate onto the rice krispie mixture. Roll the Rice Krispie horizontally into one log–lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.

Bear Claw Popcorn (Gluten & Dairy Free)

Ugh its Monday, and I’m sitting here in bed with my laptop, not feeling so hot, but bored outta my mind already! I hate being sick…, why not get a blog post done?! I know this is what I’m gonna eat as soon as I feel better! I mean… look at it! Can ya blame me?! Its too bad medicine didn’t taste like this right?! We’d probably all just be addicts then! LOL Anyhow…. I keep seeing all these delicious looking gourmet popcorn flavors at the store now. And yes, they are gluten free, but they are full of dairy and soy and who knows what else! I decided to make my own….its really not that hard! And…trying to think of flavors, I used the Denali ice cream for inspiration! (yet another thing I miss and can’t have! LOL)  This melt in your mouth caramel corn is chock full of crunchy cashews, chewy coconut and marshmallows, and drizzled with dark chocolate! You can’t go wrong with that combo! You could use the basic caramel corn part and then add whatever extra ingredients you wanted…. the secret ingredient though, is the baking soda. Just wait and watch when it hits the caramel sauce! And they say baking really is a science! LOL Guess it’s kinda true sometimes! Anyhow… you can’t beat gourmet popcorn for a snack, especially when its below freezing and everything is covered in snow outside. When I made this, and hubs came in, he said the whole house smelled like the caramel corn like at a carnival! That much was true…..what a unique and yummy smell in my nice warm cozy kitchen! I can guarantee that this is gonna taste even better than the carnivals though! Give it a try and enjoy! 🙂

Bear Claw Popcorn  (Printable Version)

Ingredients: Bear Claw Popcorn

  • 1 reg. bag natural salted popcorn, popped
  • 1/2 cup brown sugar
  • 1/4 cup non-dairy butter
  • 3 Tbsp light corn syrup
  • 1/4 tsp baking soda
  • 1/2 cup Ghirardelli Dark Chocolate Chips
  • 1 cup mini marshmallows
  • 3/4 cup cashews
  • 1/2 cup shredded coconut


Preheat oven to 200° F.  Place the popcorn in a large bowl.

In a small saucepan melt the butter, brown sugar, and corn syrup.  Heat over medium heat until bubbly around the edges, stirring occasionally.  Continue cooking for 5 minutes without stirring.  Remove from heat and stir in baking soda until it is foamy.

Pour the caramel over the popcorn and toss until evenly coated.  Transfer it to an ungreased baking sheet and bake for 1 hour, stirring every 15 minutes.

Microwave the chocolate chips for 30 seconds at a time, stirring, until it is melted.  Drizzle half of the chocolate over the popcorn and mix in the marshmallows, cashews and coconut. Drizzle the rest of the chocolate over the top of the popcorn.  Allow to cool until it is firm.


Gluten & Dairy Free Sugar Cookies

OK! As promised…. here is the recipe for the most amazing sugar cookies ever! You won’t even believe that they are actually both gluten and dairy free!! (But they ARE!!)  I really missed sugar cookies this holiday season, and decided to revamp my old favorite sugar cookie recipe and i couldn’t believe how awesome they were! So soft and moist and melt in your  mouth delicious! The first few days they are the best….especially right out of the oven and the frosting starts to melt a little on top! Mmmm…… now i want to make another batch! LOL  Hubs and i were both like uhm, WHY didn’t we do this like 3 years ago!? LOL So….now that i know how scrumptious these cookies are, and not to mention easy to make, no rolling is the best!! Just mix them up, scoop and bake. Simple! I have to remember to have a little self control and not make them that often! These are definitely gonna be my holiday cookie stand-by though. I kinda cheated and used the store bought frosting….its both gluten and dairy free too, so why not right?! All you have to do is change out the sprinkles and you can be totally festive for every and any holiday! I never know what to make for those holiday treats, but now I’m all set! So seriously……give these a try….like today! AMAZING!! Enjoy! 🙂

Sugar Cookies (Gluten & Dairy Free) (Printable Version)


Sugar Cookies

  • 3/4 cup shortening
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups gluten free flour
  • 1 1/2 teaspoon xanthan gum
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 can pre-made GF/DF white frosting, sprinkles, etc.


In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, gum, baking powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1-1/2-in. balls. Place 1 in. apart on greased baking sheets. Bake at 400° F. for 8-10 minutes or until lightly browned. Remove to wire racks to cool.  Frost & decorate as desired.

Kicking 2013 off right with Mason Jar Salads

Every year the same New Year’s resolutions are made….and kept, with the best of intentions…..for about a week! LOL This is not just me I’m talking about here and you know it! The biggest one I hear of is people wanting to be healthier….eat healthy and exercise more. I’m gonna tell ya, sticking to that is hard work! And even with the best of intentions, its not always gonna happen! So…. I’m gonna see how long I can last this year! I don’t know where the time goes every morning when I’m getting ready for work (obviously its NOT cause I’m sitting here writing blogs, cause Ive been slacking lately. OH! Another NY resolution! LOL) Anyhow….I feel terrible when I don’t have time to fix something for hubs to take to work for lunch…. I mean, a guy can only eat so many lean pockets right?! LOL  So I saw this idea on Pinterest (yes that handy little devil of a website that is totally addicting and steals all my time! You KNOW what I’m talking about here right?!) And I thought….ohhhh yeah! I could SO do that! So…. a little jaunt over to Walmart for supplies….. and a huge mess in the kitchen…..viola! Success!! And I’m DONE with the entire weeks meals. Mason Jar SaladsNot only did I make the lovely mason jar salads for lunch, but I did smaller ones with layered fresh fruit! SO cute! LOL So….breakfast, lunch and 2 snacks are packed and ready to go for the rest of the week. Now if I can just make myself overcome my sheer exhaustion when I get home from work and make something good and healthy for dinner (like i USED to….this aging thing is CRAP i tell ya! LOL). These jar salads are totally customizable too….you really cant go wrong….unless you’re a picky eater (ahem, I wont mention any names but you know I’m talking about you! LOL) So have fun with them… and enjoy. Good luck with your own new years resolutions! 🙂

Breakfast Baked Potatoes

I know, I know…..I did it again! I’ve been so terrible at keeping up with my posts! That is one of my New Years Resolutions though! LOL Maybe if I schedule blogging into my calendar, it will actually get done on a more regular basis?! That and clean out my closet… maybe I’ll tackle THAT for new years! Good luck ME! LOL

I really did have big plans this holiday season to bake all kinds of Christmas goodies…. and pretty much that never happened! LOL I did finally break down and make 1 batch of (the BEST!) sugar cookies, which will be showing up on here soon…. and some Chex Mix. Got my sweet AND salty……and I was set! The one great thing about food allergies is that it makes it reallllly easy to say no to all those holiday treats (you know the ones…. the counter full of Xmas goodies at work, the plates of cookies from friends, family and neighbors!) But… when you physically cannot have it or you get sick… its just plain common sense to say nope!  So sticking to just the one goodie this year was probably a good thing, cause I tend to eat my own stuff! I’m thinking if i can nip it in the bud and have the willpower to not even MAKE it, then I won’t have to depend on having that much needed willpower the entire next week of passing on devouring the treat! LOL

Ok then…..on to the recipe! These breakfast baked potatoes are the best! Just gonna tell ya up front though…. get the BIG potatoes!! I got up yesterday morning to make these and found a bag of small russet potatoes on my counter (thanks honey! LOL) and i thought how in the world is this gonna work! But…. i made it work….I’m awesome like that! 😉 And I’m not gonna say these don’t take some time, cause they do! Don’t you just love when you spend hours preparing a meal and then its gone in like 5 minutes! It had BETTER be much appreciated!! The other handy thing to know is when scooping out the insides of the potatoes, use a grapefruit spoon, you know, the spoon with the little knife ridges on it! Worked like a charm! Soooo much easier! Other than that you can’t really screw these up….even if the potatoes are too small and the eggs didn’t quite make it INTO the potato as planned, you just grab a spoon and scoop it up the best ya can!! Enjoy, and Happy New Year! 🙂

Breakfast Baked Potatoes (Printable Version)

Ingredients:Breakfast Baked Potatoes
baked potatoes, slightly cooled (see below)
melted non-dairy butter
seasoning salt and pepper
shredded (soy) cheddar cheese                                                                                                                                                                                     eggs
additional fillings of your choice: sautéed vegetables, green onions, bacon, ham, etc.


Bake your potatoes:

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Cool oven to 350 degrees. Slice a layer off the top of each potato.  Use a grapefruit spoon to gently scoop out insides, leaving a thin layer of potato against the skin. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings. Bake for about 30 minutes or until the eggs are cooked.


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