Ingredients:

 

Cookie Crust:

• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1/2 tsp vanilla
• 1 egg
• 2 tsp milk
• Pinch of salt
• 1/2 cup rice flour
• 1/2 tsp xanthan gum
• 1/4 cup tapioca starch
• 1/4 cup potato starch

 

Topping:

• 6-oz. cream cheese
• 4 Tbsp. powdered sugar
• Cinnamon sugar
• Variety of fruit, sliced or diced (my favorites include: strawberries, canned peaches, apples, pineapple, mandarin oranges, kiwi, mango and blueberries)

 

Directions:

1. To prepare crust: Cream together butter, sugar and vanilla. Beat in egg and milk.

2. Add salt, rice flour and xanthan gum. Beat well.

3. Stir in tapioca and potato starch.

4. Spread on greased round pizza pan, pie plate or cookie sheet.

5. Bake at 375º for 10 minutes until cooked, not browned. Cool.

6. To prepare topping: Beat together cream cheese and powdered sugar. Spread over cooled crust. Sprinkle cinnamon sugar over cream cheese layer.

7. Arrange fruit over topping.

8. Refrigerate overnight and cut before serving.

Ingredients:

1/2 cup chopped pecans

1/3 cup butter

1/2 cup white sugar

2 eggs

1 3/4 cups all-purpose gluten free baking flour

2 tsp. baking powder (Rumford’s is gluten free)

1/2 tsp. salt

1/4 tsp. baking soda

Dash of nutmeg (optional)

1 cup mashed, very ripe bananas

 

Directions:

1. Preheat oven to low broil. Place pecans on a sheet of aluminum foil or cookie sheet. Place in oven until toasted. Let cool.

2. Cream butter and sugar together. Add eggs and beat well. Add dry ingredients alternately with bananas, beating well after each addition. Add toasted pecans.

3. Pour into well-greased loaf pan.

4. Bake at 350º for 45-50 minutes or until it tests done. Remove from pan while still warm. Serve with butter.

Ingredients:

1 egg

1 cup white sugar

1 cup peanut butter

 

Directions:

Preheat oven to 350º. Mix all ingredients with a whisk or hand mixer for 1 minute. Form into ping-pong sized balls and place on ungreased cookie sheet. Use a fork to criss-cross a design on each cookie to press it down. Sprinkle sugar on top if desired. Bake for 12-14 minutes.

 

 

Makes one dozen cookies.

 

Ingredients:

 

Muffins:

2 cups gluten free all purpose flour

3/4 cup white sugar

2-1/2 tsp. baking powder (Rumford’s is gluten free)

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 cup milk

2 TBSP. instant coffee granules  (note: not all instant coffee is gluten free- It has to be 100% coffee. Kroger brand instant coffee is gluten free)

1/2 cup butter, melted

1 egg

1 tsp. vanilla

3/4 cup miniature semisweet chocolate chips

 

Espresso spread:

5 ounces cream cheese, cubed

1 TBLS. white sugar

1 tsp. instant coffee granules

1/2 tsp. vanilla

1/4 cup miniature semisweet chocolate chips

 

To prepare muffins:

In a medium sized mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients until just moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375º for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire cooling racks.

 

To prepare spread:

While muffins are baking, combine first 4 espresso spread ingredients in a blender or food processor. Fold in chocolate chips. Cover and refrigerate. Serve with cooled muffins.

 

Ingredients:

1 package (8 oz) Deboles Gluten Free Rice Spaghetti Style Pasta, broken into thirds

1/4 cup butter

1/4 cup King Arthur Gluten Free Multi-purpose flour

1 tsp. salt

1/2 tsp. pepper

1 cup Swanson Natural Goodness Chicken Broth 100% Fat Free Less Sodium

1 cup whipping (heavy) cream

2 tablespoons water

2 cups cubed cooked chicken

1 jar (4.5 oz) sliced mushrooms, drained (optional)

1/2 cup grated Parmesan Cheese

 

Directions:

1. Pre-heat oven to 350º.

2. Cook and drain spaghetti as directed on package.

3. Meanwhile, in a 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Stir spaghetti, water, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese.

5. Bake uncovered about 30 minutes or until bubbly in center.