Posted in Gluten Free Recipes

Greek 7-Layer Dip

Makes 8-10 servings

1/2 cup sliced roasted red pepper
1 3/4 cup plain Greek yogurt
1 teaspoon minced garlic
1 teaspoon dried basil
salt and pepper to taste

1 cup plus 2 tablespoons hummus
1 cup peeled and chopped cucumber
2/3 cup pitted and chopped kalamata olives
1 cup crumbled feta cheese
1/2 cup chopped sun-dried tomatoes
3 scallions, chopped

In a food processor, combine roasted red pepper, Greek yogurt, garlic, basil and salt and pepper until mostly smooth. Spread 1 cup of the red pepper mixture evenly into the bottom of a 9-inch round pie plate.

Spread hummus evenly on top of red pepper mixture all the way to the edges of the plate.

Top hummus with an even layer of the cucumbers, followed by the olives, then the feta cheese, sun-dried tomatoes and scallions.

Serve with your favorite gluten-free crackers or chips.  You could also make your own gluten-free pita chips which would be excellent with this.

NOTE:  Yogurt is naturally gluten free.  Many of the feta cheese brands are gluten-free.  I use Athenos Feta (Kraft).  Always read the label! 

I found this recipe at Tablespoon.com, by girlversusdough.  Thanks for a wonderful recipe!

Posted in Drinks, Gluten Free Recipes

Orange Push-Up Smoothie (Vegan, Gluten Free)

1 can orange juice concentrate, slightly thawed
1 cup milk (half and half, cream, nut milk, soy milk)
1/2 cup sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won’t taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)
1/2 teaspoon vanilla extract
2 cups ice, or to taste

Combine all ingredients, except ice, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated.  If desired, add a splash more water or more milk.  Add the ice and blend until smooth.

Makes approximately three eight-ounce portions.

Tips: Pour excess portions into glasses and thaw later and drink as smoothies; pour excess into bowls and freeze for orange sherbet; or pour into Popsicle molds, paper cups, or ice-cube trays and freeze for homemade Push-Ups.  Or half the recipe by cutting the can of orange juice concentrate in half and halving all other ratios.

Optional: Add 1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste.   🙂

Edited to Add: There have been people who have made this and report theirs being bitter but believe it may be due to the brand of OJ concentrate they used. I suggest trying the brand of juice I showed in the above photos, Hawaii’s Own, and I used mango-orange flavor, as originally indicated above. I bought it at Ralph’s (Kroger) Grocery store.

Also, do not be afraid to sweet this to taste, and that may mean substantially increasing the amount of sugar used, i.e. using 1 cup or more, rather than 1/2 cup, of sugar. I used 1 cup in my version, but have a sweet tooth and some people said they tried 1 cup and it was too sweet for them. Everything is to taste (too bitter, too sweet; it’s all relative and depends on the brand of concentrate used).

NOTE:  Keep in mind you can make this dairy free by using one of the other milks listed, sugar-free by using stevia.  In addition to the tip of adding liquor, you could change-up the juice – grapefruit, cran-apple, cran-grape, whatever your favorite might be!  ENJOY, this one looks great and the season for really enjoying it is coming quickly.

Thank you Averie at loveveggiesandyoga.com for a wonderful, refreshing drink!

Posted in Drinks, Gluten Free Recipes

Skittles Vodka Party Favors

My note: Skittles are gluten-free (Yesss!) check your bag, it should say gluten-free right after the ingredients. Also, most of your basic alcohols (vodka, rum, brandy, gin, tequila) are all gluten-free because of the distillation. If you are not sure, check the brand’s website.  Yes, even those that are made from wheat!  Enjoy, but don’t forget to drink responsibly!

Ingredients and Equipment:
1 lb bag of skittles
30 mini bottles of vodka
Coffee Filters
5 empty containers with lids (water bottles, Tupperware, cups with plastic wrap on top)
Funnel (or crazy good pouring skills)

Prep time: 45 minutes

Inactive time: 1 day

Cooking Instructions:
Separate all the skittles by color. Pour 6 of the mini bottles of vodka into one of the empty containers. Save the mini bottles. Add 120-150 red skittles. Repeat this with all the colors. You should have 5 containers with skittles of different colors in vodka at the end. Stir each container. Cover each container and set aside for at least 24 hours or until the skittles are dissolved. Shaking or stirring occasionally helps.

Once dissolved, get out about 4 coffee filters and pour a portion of one color through the filters into an empty cup. Once the flow rate slows down, squeeze the liquid through like how your supposed to squeeze a toothpaste bottle (back to tip). If there is still white gelatin floating, filter again. Continue this until there is minimal gelatin floating in the vodka. If your friends are like mine, they won’t care about a little bit left. I found that the white gelatin stands out most in the green and purple so I filter these twice. Repeat this until you have filtered all of one color. Use the funnel or your pouring skills to pour the vodka back into the mini bottles. Repeat this for each color. Depending on how many filters you used and how many times you filtered, you may not end up with as many mini bottles full as you started. You can fill the mini bottles that are only part full using more vodka if you want or just have extra mini bottles for other uses. You should end up with about 5 or 6 bottles of each color. Use as party favors for New Year’s or any other adult party. Enjoy!

Holly’s update:  Mix the orange skittles vodka with cranberry juice.   It’s magical.  And when you’re done with that, mix the yellow skittles vodka with lime margarita mix.  Delicious.

Thank you Holly at http://www.hollyshelpings.com for such an awesome recipe!

Posted in Gluten Free Recipes

Birthday Cake Martini

1.5 oz Vanilla Vodka
1.5 oz Cranberry Juice
1.5 oz Champagne
Icing
Sprinkles
Maraschino Cherries

Rim glasses by dipping them in icing then in sprinkles.

Combine vodka and cranberry juice in an ice shaker, half filled with ice. Shake well and strain into glass. Top with Champagne and drop in a cherry.

NOTES:  As with all of my recipes, MAKE sure your ingredients are gluten-free.  FYI – Funfetti Pink Vanilla Frosting from Pillsbury is gluten-free.  As far as the sprinkles go, most you see in the store should be gluten-free.  The cherries are gluten-free as well and will probably indicate that on the side of the jar.

A big THANK YOU to Pamasaurus at http://omnomalicious.wordpress.com for this great recipe!!

Posted in Gluten Free Recipes, Sweets

Chocolate-Strawberry Cheesecake

This recipe I created myself from a whole bunch of recipes.  I made this for Easter (2012) and it was a hit!  Yummm!  Sorry I didn’t take a picture……..it was very pretty!

1 Package of gluten free chocolate crème sandwich cookies
1/2 cup butter, melted
2 cups of sliced fresh strawberries
12 ounce container of cool whip
1 ½ cup sour cream
1 pkg of cream cheese
1 small box sugar-free instant chocolate pudding
2 ounces of gluten-free chocolate chips
1 teaspoon butter

Crust:  Crush the cookies in a food processor or blender.  If neither available, crush them as fine as you can with a zip bag and rolling pin.

Add the butter a little at a time until the texture will is crumbly, not like a paste. There is a possibility you will not use the entire amount of butter.

Press the crust into the bottom of a greased 8” or 10” spring-form pan.  Put in the fridge to chill while you work on the rest.

Cheesecake layer:  Mix the cool whip, sour cream and cream cheese well.  I used my standing mixer for this. Add the chocolate pudding, mix well again.

Assembly:  Spread half of the cheesecake mixture evenly onto the cooled crust.

Lay your strawberries over entire cheesecake, if it makes a thick layer that’s ok too!  Save 6-8 slices of strawberries  for the top garnish.

Spread the last half of the cheesecake mixture over the strawberries.  Arrange the leftover strawberries in the center, like a flower.

Glaze:  Melt 1 teaspoon of butter in the microwave.  Add the chocolate chips and stir.  If it is not quite melted enough, microwave in 10 second increments.  Do not microwave too long or it will get hard and icky.

When glaze is smooth and stirs nicely, drizzle over the top of cheesecake.  I drizzled mine in a flower-like loop pattern all around the cake.

Refrigerate overnight or at least several hours before serving.

Notes:  PLEASE CHECK ALL LABELS TO MAKE SURE ALL INGREDIENTS ARE GLUTEN FREE

If your strawberries are not sweet, feel free to cut them ahead of time and LIGHTLY sprinkle them with sugar or stevia.

I used the Glutino brand chocolate crème sandwich cookies, but I’ve had the K-toos and those are great too.

I used Jello brand instant pudding, Ghirardelli milk chocolate chips, Philadelphia brand cream cheese and Daisy brand sour cream.

Options – you can change up the flavors of this easily:

Add 1 tablespoon of some kind of liquor or coffee to the crust – say Bailey’s Irish Cream, Frangelico, Grand Marnier etc…..

Change the flavor of the pudding you add – pistachio, banana cream (with banana filling), Coconut Cream…..

Change up the fruit too – blueberries, raspberries or even a combination.

Posted in Gluten Free Recipes

Microwave Potato Chips

Since potatoes are gluten-free, this is a easy snack when in need.  In general, plain store-bought potato chips are usually gluten-free, but when you get into the flavors like BBQ or Ranch, there is gluten in the seasoning.  Here is your chance to make your own gourmet chips!

Ingredients:

  • medium russet potato
  • parchment paper
  • salt
  • optional seasonings: chili powder, garlic, Italian seasonings, etc. (Check labels to make sure they are gluten free)

Instructions

  1. Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings.
  2. Microwave at full power–watching closely–until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute. Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked.

Salt and Vinegar Chips: Dip each potato slice into cider vinegar before putting it on the parchment paper. Sprinkle with salt before microwaving.

 

Posted in Gluten Free Recipes

Creme Sandwiches (think Whoopie Pie)

Makes: 24 sandwiches      Cooking Time: 10 min    Please double check all of your ingredients to be sure that they are all gluten free!

Ingredients
  • 1 (18.25-ounce) gluten-free cake mix
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 drop each red, yellow, and green food color
  • 1 cup milk
  • 5 tablespoons all-purpose flour – GLUTEN FREE
  • 1 1/4 cups sugar
  • 1 cup vegetable shortening
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
  2. In a large bowl, combine gluten-free cake mix, water, oil, and eggs; beat well. Divide batter into 3 separate bowls, then add a different food color to each bowl to make pastel red, yellow, and green cake batter; mix well. Drop tablespoons of batter onto baking sheets in an oval shape.
  3. Bake 7 to 8 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly, then remove to a wire rack to cool completely.
  4. In a saucepan, combine milk and gluten-free flour; cook over medium-high heat, stirring constantly, until it forms a thick paste. Let cool.
  5. In a medium bowl, beat together sugar and shortening until fluffy; stir in vanilla then cooled flour mixture, and beat until doubled in volume. Turn half  the cooled cakes over on their backs; spoon each with a dollop of filling. Cover with remaining cakes, forming sandwiches.

***I have not tried this recipe yet, so if you do make it – please share the results!  🙂  ***

ALSO – I’m sure you could make this sugar free by using stevia and dairy free by using coconut or almond milk.