Archive for August, 2013

Easy Baked Macaroni & Cheese Casserole (Gluten & Dairy Free)

If you’re like me, you’re always in a rush for dinner and not enough time or energy to make it, at least not a very healthy one! Luckily for us gluten and dairy free eaters, we pretty much have to make something from scratch, as there aren’t many ready to eat meals. Thank goodness I love to cook or these dietary restrictions would be a nightmare! But, when you’re dead on your feet,聽 have a baby kicking you non-stop in the ribs and haven’t slept in days, this recipe is a total lifesaver! LOL Seriously though, this casserole is super easy to make, and since it has so many variations, it never gets old! This is a great way to have a one-dish meal with plenty of leftovers for the rest of the week! I make this at least once a week for dinner,聽 (in fact I have the tuna noodle variation in the oven right now!) and then the extras are great for lunches for me. It is a huge time saver, plus its full of protein and other nutrients! YAY for eating healthy, especially important for me while I’m prego. This recipe puts alot of my other pasta dishes to shame in both taste, time and convenience, its my new ultimate go-to recipe! I’m sure there are many other variations you could make, these were just a few of the ones Ive tried and were really tasty! If you’ve got suggestions please feel free to share! You really cant go wrong with any combo of extra add-in ingredients, so add away! I hope you give this one a try next time you’re strapped for time or just want some delicious comfort food! Enjoy 馃檪

Easy Baked Macaroni & Cheese Casserole (Printable Version)
Mac and cheese
6-ounces (gluten free) pasta:
*elbow macaroni, rotini, fusilini, or shells
1 cup (plain, unsweetened almond) milk
2 Tbsp (gluten free) flour
1/2 teaspoon onion salt
1 cup shredded sharp cheddar cheese
1/4 cup plain (gluten free) breadcrumbs, panko or regular
1-2 Tbsp (non-dairy) butter, melted

COOK pasta according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a jar; cover tightly, and shake vigorously 1 minute.

STIR together flour mixture, 1 cup cheese, and macaroni. Add in any other items: meat, veggies, etc. (see below for variations)

POUR macaroni mixture into a lightly greased 1 & 陆 qt baking dish.

SPRINKLE evenly with breadcrumbs and a little more cheese; drizzle evenly with melted butter.

BAKE at 380 degrees for 30 minutes or until golden brown.

* Variations:
Macaroni & Cheese with ham, corn & green bell peppers
Tuna Noodle with peas and carrots OR broccoli
Chicken, Bacon & Ranch (seasoning) with green onions
Chicken Cordon Bleu with chicken, ham and parmesan cheese
Taco Bake with bell peppers, corn, olives, ground turkey/beef/shredded chicken, beans and taco seasoning


Blueberry Peach Cobbler Bars (Gluten & Dairy Free)

Blueberry Peach Cobbler Bars.jpg

Who doesn’t love fresh peaches and blueberries?!聽 We’re fortunate enough to have a local blueberry farm close by where you can go pick your very own fresh blueberries. The same family owns and runs a local produce shop with fresh local produce, which is great for getting the freshest and tastiest fruits and veggies! It comes in handy when trying to eat healthy, and when that baby-driven sweet tooth craving demands that i bake something! I love desserts, and so if you’ve got to indulge, why not make it a little healthier with some fresh fruit? These bars are amazingly delicious! They taste like pie, which is one of my favorites,聽 but its got a nice crust and crumb topping. Might I add that its way easier to make then pie crust too! This dish is quick and simple to make, and you can use up those wrinkly peaches sitting on your counter…you dont even have to peel them! How easy is that?! LOL聽 This has become one of my new favorites, so I hope you’ll give it a try next time you’re having a dessert craving! Enjoy 馃檪

Blueberry Peach Cobbler Bars (Printable Version)

Ingredients:Blueberry Peach Cobbler Bars


1/3 cup brown sugar
1 & 1/2 cups GF flour

陆 tsp xanthan gum

1/4 tsp salt

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1 stick cold non-dairy butter

1 egg聽

Fruit Mixture:

1 squirt lemon juice

1 cup fresh blueberries

1 cup chopped peaches (skins on, pit removed)

2 tablespoons GF flour

1/3 cup brown sugar


Preheat oven to 400.

In a bowl combine brown sugar, flour, gum, baking powder, cinnamon and salt together. Cut in the butter with a pastry blender until it is crumbly. Stir in your egg. Divide in two. Press half on the bottom of a greased 8×8 baking dish. Bake for 5 minutes and remove from oven. Turn oven down to 375.

Meanwhile in a separate bowl toss sugar, lemon juice, flour and fruit. Spread over the top of the baked crust.聽 Sprinkle with remaining flour mixture.聽 Bake for 30 minutes. Allow to cool for about 15 minutes before slicing.

Corn Dog Casserole

I know, I know…..its been WAY too long! And I HAVE been cooking…’s just that between a new career and a baby on the way, things have been a little busy lately! But… I’m making it a point to get back to blogging, as I have a huge stack of recipes to post sitting on my desk! And plenty more that Ive been wanting to try! That said…..this is one of my all-time favorite meals and Ive finally gotten around to converting it so I can actually eat it again! That’s right…….gluten free, dairy free (if you want it to be) and NO hot dogs. Hot dogs don’t like me for some reason, I think its all the fake stuff in them, that and the nitrates, so I just use cooked chopped ham, and viola, corndog casserole! YUM!聽 The cornbread is moist and delicious with melted cheese and chunks of ham in each bite! The corn and celery give it a nice crunch too! I miss having cornbread, this recipe used to call for a box of Jiffy cornbread mix, but obviously that’s not gluten free so i had to copy-cat it. It turned out really well too! Just as i remembered. Hope you give this one a try…. and i promise, more recipes to come! Enjoy 馃檪

Corn Dog Casserole(Printable Version)corndog casserole


1/2 cup chopped celery

1 tablespoons non-dairy butter

1/4 cup sliced green onions

聽聽聽聽聽聽聽聽 2/3 cup GF flour

聽聽聽聽聽聽聽聽 1/2 tsp xanthan gum

聽聽聽聽聽聽聽聽 1/2 cup yellow cornmeal

聽聽聽聽聽聽聽聽 3 tablespoons granulated sugar

聽聽聽聽聽聽聽聽 1 tablespoon baking powder

聽聽聽聽聽聽聽聽 1/4 teaspoon salt

Dash rubbed sage

Dash pepper

1 egg

3/4 cup almond milk

2 tablespoons vegetable oil

1 cup diced cooked ham (or hotdogs)

1 cup shredded sharp cheddar cheese, divided

1 cup cooked, drained corn kernels


In a small skillet, saut茅 celery and onions until tender.

In a large bowl, combine the flour, gum, cornmeal, sugar, powder, salt, sage and pepper. Whisk the eggs, milk and oil together and add to the flour mixture. Stir until combined. Stir in the ham/hot dogs, corn and 3/4 cup of cheese. Spread into a greased shallow oblong 1 & 1/2-qt. baking dish. Top with reserved remaining cheese.

Bake uncovered at 400掳 for 30 minutes or until golden brown.

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