Archive for Appetizers

Baked Bacon-Wrapped Chicken Thighs

Quick, easy AND delicious? Yep, it can be done! And really, who doesn’t love bacon wrapped uhm, anything?! That seems to be the new craze these days, and yes I guess I have been sucked into it! I don’t even like bacon that much, but you wrap it around something and cover it in a sugar-spice mixture and bake it and I’m all in!  I went with chicken thighs because the dark meat stays much more tender and juicy then white meat, and I have a picky dark meat loving husband! Now we don’t have to fight over who gets the dark meat! These were even good leftover, I just stuck them back in the oven for awhile to crisp up the bacon again, because lets face it, there are few things worse then slimy bacon! LOL These are really good with roasted potatoes or a rice dish… or you can make these as appetizers or snacks; they’d be great for football season! Feel free to change up the spices, you can make these tasty little guys spicy by adding or substituting the paprika with chili powder, I’m just not big on spicy. Well, I will keep it short and simple, just like this recipe; so give em a try and enjoy 🙂

Baked Bacon-Wrapped Chicken Thighs (Printable Version)
Photo Aug 24, 8 12 43 PM
6 boneless, skinless, chicken thighs
6 slices thick-sliced bacon
1/2 cup brown sugar
1 teaspoon paprika
¼ teaspoon dried parsley flakes
Dash garlic powder

1. Preheat oven to 350 degrees F.
2. Cover a jelly roll pan with foil. Place a rack on the pan and coat with nonstick cooking spray.
3. Cut chicken thighs in half. Cut each bacon slice in half. Wrap each chicken thigh with bacon and place on rack in pan.
4. Stir together brown sugar, paprika, parsley and garlic. Sprinkle over chicken and rub in.
5. Bake at 350 for 40 to 45 minutes or until chicken registers 180 degrees.

Fruit Salsa & Cinnamon Sugar Tortilla Chips (Gluten & Dairy Free)

All this talk about salsa lately…. yup, it was just Cinco de Mayo and I swear everyone made some kind of salsa. Well… I can’t eat tomatoes, so what’s a girl to do?! Hmmmm….. how bout some amazingly delicious fresh fruit salsa. Not only is it gluten and dairy free, buts its tomato free too! YAY! Finally a salsa I can eat! Of course I had to compete with hubby for it…..he’s a salsa lover and this one was definitely on his win list! The home-made cinnamon sugar tortilla chips are a perfect complement to the salsa. Its a nice refreshing treat that’s really pretty healthy too! Just in time for spring and summer! Hope you’ll give it a try! Enjoy 🙂

Fruit Salsa & Cinnamon Sugar Tortilla Chips (Printable Version)


Fruit Salsa:

1-2 cups diced strawberries

1/2 cup diced fresh pineapple

(or crushed pineapple, drained)

1/2 cup diced peaches

1/2 cup diced mango

2-3 kiwis, diced

2 Tbsp berry jam

Extra sugar, if desired


Mix fruit and jam together in a bowl. Add sugar to taste if desired. Put in fridge or freezer to chill.


Cinnamon Sugar Tortilla Chips:

6-inch white corn tortillas

Pam or Crisco spray

White granulated sugar

Ground Cinnamon


Spray both sides of all the tortillas. Stack the sprayed tortillas and cut into 6ths. Place pieces on a foil-lined baking sheet. Sprinkle with sugar and cinnamon. Bake at 350 F for 1—15 minutes. Let cool on pan.

Party Mix

I’m trying to stay away from sugar, and attempting to follow a yeast-free (or as much as possible) diet, and with my sweet tooth, I’m finding it extremely hard! I’m substituting sweet for salty, and since I’m not a big cereal for breakfast person, this is a great snack! I realize that the bagel chips DO have yeast in them…..but i JUST found these at Walmart, so I had to buy a box! Sometimes I’ll use the gluten free pretzels, but those have soy in them, and yeast too….just depends on what I’m in the mood for. Usually these “extras” end up in the bottom of the bag and all the cereal is gone! LOL! I’m also not eating peanuts, as I have a slight peanut allergy, so I stick to cashews, but feel free to use mixed nuts instead! With the Super Bowl approaching, if I even end up watching it, at least I’ll have something to eat! I was really excited to learn the Lea & Perren’s Worcestershire sauce is not only gluten free, its also soy free now! YAY for those of us with sensitivities! You can’t really go wrong with this recipe! Mix it up and enjoy! 🙂

Gluten, Dairy & Soy Free Party Mix (Printable Version)


4 cups corn chex cereal

4 cups rice chex cereal

1 cup cashew pieces (or mixed nuts)

1 cup gluten free bagel chips

6 Tablespoons non dairy, soy free butter

2 1/2 Tablespoons Worcestershire sauce

1  Tablespoon lemon juice

1/2 teaspoon garlic salt

1/2 teaspoon onion salt


Heat oven to 250°F. In large bowl, mix cereals, nuts and bagel chips; set aside. Melt butter in microwave, stir in seasonings. Pour over cereal mixture and mix until evenly coated. Bake 45 minutes, stirring every 15 minutes. Cool in pan. Store in airtight container.

Wheatless Wheat Thins!

Gluten free crackers…..hmmm….what can I say other then most of the store made ones are nasty! LOL! I miss wheat thins….the honey grainy crunch! I found a recipe for homemade wheat thins……so I took the gluten out and made them! They are super easy to make….I didn’t have any problems rolling them out…. and the cleanup is super quick! I probably rolled mine a little thick on some of them… they aren’t quite as crunchy as I’d like, but they’ll dry out in a few days I’m sure. They do have a nice crunch and taste to them…..not exactly the same, but you can tell they are wheat thinish! They don’t really look like wheat thins, obviously, but I might try this with some oat flour and a little more spice, maybe with some Italian seasoning in there and see what I get! YUM! But for now, it made a nice little bag of crackers that will fix my cracker cravings! Enjoy! 🙂

Homemade GF “Wheat Thins” (Printable Version)


1 ¼ cup GF flour + 1 tsp X-gum

1 ½ TBS honey

½ tsp. salt

¼ tsp. paprika

4 TBS cold butter, cut up

¼ cup water

¼ tsp. vanilla

salt for topping


1. In a processor bowl, combine the flour, salt, paprika and butter.

2. Pulse for a few times until you get fine crumbs.

3. Combine water, honey and vanilla and pour over dry mixture

4. Process again for a few seconds until everything is evenly combined… You should be able to form a smooth dough….sort of like a play dough consistency.

5. Form into a ball and cut into 4 pieces…cutting them in 4 pieces will help you work with a small amount of dough so that you can roll the dough as thinly as possible.

6. Take one piece of dough and place between parchment paper. Roll dough as thinly as possible close to 1/16-1/8th inch. Lift the top parchment paper and reposition it to evenly roll out the dough.

7. Cut crackers using a pizza slicer…about 1 1/2 inches square. If you want “perfect” squares, trim edges and re-roll scraps once.

8. You can place crackers on a parchment paper… or if you’ve rolled it out on a parchment paper, just slide it onto a cookie sheet parchment and all. The crackers don’t spread much. Sprinkle the squares lightly with salt…. Repeat with the remaining pieces of dough.

9. Bake crackers until crisp and browned 5-10 minutes (depending on thickness)… remove the thinner crackers that brown too quickly and bake the remaining crackers. You want the crackers to be almost crispy, golden brown when removing them.

10. Remove the crackers from oven and cool on the pan…this will crisp them up even more.

Appetizer Pleasers!

I found 2 seriously yummy looking “appetizer” recipes that I just HAD to try! I use the work appetizer loosely because this ended up as dinner, lunch and snacks! They’re so good, and simple to make that you can enjoy them anytime! The first one is Apple Pie Chex Mix. I love that Chex is gluten free. I’ve never really liked cereal in your typical cereal and milk for breakfast way. Id rather eat it dry in a snack mix. Trust me, I’ve got many different snack mix recipes, which as I make, I’ll share, but since its fall, this one sounded perfect! We just hit freezing temperatures and although I’d rather bake an apple pie, this was much faster to make and just as tasty! The other recipe is for Sausage & Cheese Balls. (I know it sounds…funny!) but these are omg sooooo good! There are lots of recipes out there for this recipe and they all call for different amounts of the same ingredients and bake times and temps, all resulting in different yet similar tasting balls. I took a couple different ones and substituted for gluten free and just kinda winged it. The end result was fantastic! Thank goodness I’ve got some amazing self control or I could get into some serious trouble with these little things hanging around! I also cut it down so it only makes 12, which is plenty for me…. but it can easily be doubled or tripled or whatever if you’re using them for entertaining. And trust me, they won’t last long if you do! So lets get started… Enjoy! 🙂

Apple Pie Chex Mix (Printable Version)


6 cups Cinnamon Chex cereal

1 cup walnut pieces

½ c coconut flakes

1/2 cup packed brown sugar

1/4 cup butter or margarine

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

10 oz dried apples, broken

½ c dried cranberries (optional)

2 squares white chocolate candi-quik


In large microwavable bowl, mix cereal, walnuts and coconut.

In 2-cup microwavable measuring cup, microwave brown sugar, butter, cinnamon, and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.  Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples (and cranberries) evenly over cereal mixture.

In small microwavable bowl, microwave candi-quik uncovered on High about 1 minute or until it can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.

Adapted From: Taste of Home

Gluten Free Sausage & Cheese Balls (Printable Version)


1 cup shredded sharp cheddar cheese
½  lb. bulk sausage (any kind will do, but I used maple flavored)
2/3 c Gluten Free Bisquick
¼ cup milk

Mix everything together in a Kitchenaid mixer until thoroughly combined. Use a large cookie scoop and then roll into smooth balls. Place on a greased cookie sheet 1-2 inches apart. Should make 12 balls and fit on one cookie sheet. Bake for 18-20 minutes at 375 degrees F or until a meat thermometer reaches 170 or higher.

Yield: 12 balls


Mamma Mia, It’s A Pizza Pie!

Yes its true…..gluten free pizza! And it comes in so many tasty forms, not just your classic flat pizza! I’m going to share a few of the best pizza recipe with you! And these are all easily variable since you can change out the ingredients with your favorite toppings. If you’re like me…..I like to change it up and not have the same thing every-time. The hard thing for me is that I can’t have tomato products….yes that’s right… NO marinara sauce, pizza sauce, spaghetti sauce! And since I can’t have a whole lot of lactose either, Alfredo sauce is out too! Luckily I CAN have natural hard cheeses so I just add extra cheese and viola!

Pizza Crust: Now where to begin…. since pizza is one of America’s all-time favorites foods, and one of mine as well, becoming gluten free posed a slight problem. So I set out to find a pizza crust that, well….actually tasted like pizza crust! I like the thick chewy crust, but the think crispy crust I’m starting to get used to. There are so many different GF pizza crust mixes, and I think I’ve probably tried them all. I even made some from scratch….and THAT was a disaster! LOL! A big, doughy mess. I’ve never been a fan of yeast baking though….probably because I don’t have any patience! If you like thin crispy crust, then get some GF Bisquick. It makes a nice little crust…..and its super quick & easy to mix up. One of the mixes I tried out made a huge (and i mean like 4 inches thick!) and it tasted like dumplings, as in chicken and dumplings! Thinking back, I’m pretty sure it was supposed to make 2 crusts! My bad! But my favorite and standby crust is Hodgson Mill Pizza Crust. It makes 2 crusts that are chewy and delicious! We use one and stick the other in the freezer…..take it out as we need it! Just follow the directions on the box and you’re set!

Gluten Free Pizza Poppers (Printable Version)

3/4 cup gf flour + 1/2 tsp xanthan gum
3/4 teaspoon baking powder
1 tablespoon pizza seasoning
3/4 cup milk
1 egg, lightly beaten
1 cup shredded mozzarella/cheddar cheese
1/4 cup grated Parmesan cheese
1 cup chopped pizza toppings
1/2 cup pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. (Depending on how deep your pan is will determine how many you get….I only got about 18 I think) In a large bowl, whisk together the flour, baking powder and pizza seasoning; whisk in the milk and egg. Stir in the mozzarella, Parmesan and toppings; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Adapted from: Cassie Craves

Cheesy Pizza Bread (Printable Version)

1 cup gluten-free flour + ½ tsp xanthan gum

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

1/2 cup grated Parmesan cheese

1 1/2 cups shredded Mozzarella cheese

½ cup shredded cheddar cheese OR 1/2 cup marinara sauce

1+ cup pizza toppings

1 teaspoon Italian Seasoning + Shredded Cheese Mixture

1.  Preheat oven to 350 degrees F. and spray 9×5 inch bread pan with non-stick cooking spray.

2.  Mix together flour, gum, baking powder, baking soda, salt and pepper. Stir in eggs, oil, buttermilk, Parmesan, Mozzarella and pizza toppings until just combined.  Pour half of batter into prepared bread pan. Top evenly with cheddar cheese OR marinara sauce then pour remaining batter over sauce.  Top with Italian seasoning and additional shredded cheese.

3. Bake for 45-60 minutes or until toothpick comes clean from center.  Let cool for 15 minutes before removing from pan.  Slice and serve warm or room temperature.

Variations: Chicken Bacon Ranch Bread~ add chopped cooked chicken, crumbled bacon bits, sliced green onions or chives, and ranch dressing mix & garlic powder.

Adapted from: Picky Palate

Hope you enjoy these yummy pizza recipe as much as i do! Like i said the options and variations are endless! No longer do you have to go without pizza just because you’re gluten free! 🙂

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