Gluten Free Pie Crust

 

I've made this gluten free crust several times now, and it's really delicious!  I've used it for quiches as well as pumpkin pies.  I got the original recipe on King Arthur's website.  I used Bob's Red Mill gluten free all purpose flour, and it works well.  I have read that not all gluten free flours work as well as others.  The first time I didn't add any water, and my crust fell apart.  The next few times I added 1 Tbsp of water and that seemed to work very well.  I might try adding 2 Tbsp of water and see if it holds even better next time.  It should be smooth like a regular crust and not crumbly. The original recipe does call for clearjel, but it's optional, so I haven't tried using it.

Ingredients

1 1/4 cups gluten free flour (I chose Bob's Red Mill)

1 Tbsp sugar

1/2 tsp xanthan gum

1/2 tsp salt

6 Tbsp butter, cold

1 large egg

2 tsp lemon juice

*For an egg free crust, the recipe states using 4 Tbsp cold water in place of the egg and lemon juice.

Directions

Spray/grease as 9" pie plate (I used deep dish).  Whisk together the flour, sugar, xanthan gum, and salt.  Cut the butter into several pats and work it into the flour mixture until it's crumbly (I use my stand mixer with a whisk for this but you can also use a pastry cutter or forks).  Whisk together the egg and lemon juice until frothy and mix into flour/butter mixture.  Mix until the crust holds together well and is smooth but not wet.  Add cold water if necessary, 1 Tbsp at a time.  Shape into a ball, wrap in saran wrap, and chill in the fridge for one hour or up to overnight.  Let dough rest on counter 10-15 minutes before rolling.  Roll out on saran wrap or a silicone mat that is sprinkled with gluten free flour.  Invert dough into pie plate.  Pinch edges in design if you like.  Fill with whatever fillings you desire and bake.

Kettle Corn

So my sister had made this at a few parties at her house.  It is so delicious!  I don't care for kettle corn popped in a microwave bag, but this I could eat and eat!  I want to try this next time with coconut oil, but I used canola this time around.  I also used white kernels because it's what I had but I'm sure it would be just as delish with yellow.  Originally this came off the allrecipes website, but my sister added the salt to it.  Someone commented you could also use brown sugar instead of white and it will taste like caramel corn.

Ingredients
1/4 cup oil (I suggest canola or coconut)
1/4 cup white sugar
1/2 cup popcorn kernels
1/4-1/2 tsp salt

Directions
Heat oil in a large skillet over medium heat.  Once hot, add 3 popcorn kernels and wait for them to pop.  Once all 3 have popped, add the rest of the kernels and carefully sprinkle the sugar over the top.  I found I had to quickly stir it around a little with a spoon before I put the lid on but you might not have to do this.  Cover and shake back and forth constantly over the heat to keep from burning.  Once the popping has slowed to every 2-3 seconds, remove from heat and continue to shake until the popping has stopped.  Open the lid carefully and sprinkle the top with salt.  Put the lid back on and shake around to mix in the salt.  Pour into a large bowl and allow to cool.  Makes about 10 cups.

White Chocolate Peanut Butter Krispy Treats, gluten free

My mom makes these amazing treats with peanut butter Captain Crunch cereal, melted white chocolate, and peanuts, and they are amazing!  Everyone always loves them at parties.  Well, I wanted to make a gluten free treat very similar.  These turned out so yummy!  You can modify the amounts to your liking.

Ingredients
24oz package white chocolate almond bark
3/4 cup creamy peanut butter
4 cups Gluten Free Rice Krispies (no, regular ones are not GF due to malt in them)
2 cups dry roasted peanuts

Directions
In a extra large microwave safe bowl, microwave white chocolate and peanut butter on high for 1 minute, stir, and continue microwaving at 30 second intervals, stirring in between, until chocolate is fully melted.  Immediately stir in rice krispies and dry roasted peanuts.  Drop by 2 Tbsp "blobs" onto wax paper or aluminum foil.  Make sure the blobs stay together and do not touch the ones next to them.  When fully cool, about 2 hours later, store in an air tight container.

Flourless Oatmeal Cookies

I made these cookies with my girls since I am trying not to eat gluten, so I needed a flourless cookie.  These were very yummy!  I made one batch with mini chocolate chips and one batch, I made with walnuts and craisins....

Ingredients
2 1/4 cups oatmeal (GF if needed)
1 Tbsp cornstarch
3/4 tsp cinnamon
1/2 tsp baking powder (GF)
1/4 tsp salt
8 Tbsp unsalted butter (I used salted and it was fine) at room temperature (or use dairy free if needed)
6 Tbsp granulated sugar
1/4 cup packed light brown sugar
1 large egg (or use flax seed option on right)
1 tsp vanilla extract
2/3 cup chocolate chips OR....
1/3 cup craisins & 1/3 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees. In a blender or coffee grinder or food processor, process 3/4 cup oats into a fine meal. Mix together ground oats, cornstarch, cinnamon, baking powder, and salt.
2. In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips or craisins and walnuts, and remaining oats.
3. In batches, drop dough in 2-tablespoonful mounds onto a baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool before serving.

Pudding Yogurt

I started experimenting with different pudding mixes and yogurt.  I love how creamy it comes out and with a higher protein content, they are more filling than a regular pudding made with milk.  I have tried pistachio, white chocolate, and cheesecake so far, and they are all yummy!  This picture is of the white chocolate pudding yogurt.

Ingredients
2 cups nonfat plain yogurt (I like Dannon all natural)
1 box sugar free, fat free pudding mix (so far I like white chocolate, cheesecake, and pistachio)

Directions
Using a whisk, mix yogurt and pudding mix together very well until blended.  Divide into 5 individual containers evenly.

Weight Watcher Points: only 1 point each!

Pineapple Pistachio Pudding

My mom came up with this recipe and it reminds of a watergate salad, or as my family always called it, "Green Junk."  :-)  It is a healthier, creamy option.  It is yummy and satifying.

Ingredients
2 cups nonfat plain yogurt (I like Dannon all natural)
1 package sugar free, fat free, pistachio pudding
1 can crushed pineapple in juice, drained

Directions
Combine all ingredients well.  Divide into 5 containers equally and refrigerate for at least 30 minutes.

Weight Watcher Points: 2 points each serving!

Cherry Pie Pudding

This is so yummy and creamy and delicious!  I came up with it from the original Cherry Pie Fluff recipe, just using yogurt instead of cool whip.  I like this this is thick and has a higher protein level to keep you feeling full longer. 

Ingredients
1 can lite cherry pie filling (could use sugar free if you want)
2 cups nonfat plain yogurt (I like Dannon all natural)
1 box sugar free, fat free, cheesecake (or white chocolate) pudding mix

Directions
Combine all ingredients and mix very well until all blended together.  Divide into 7 different containers and refrigerate for at least 30 minutes.

Weight Watchers Points: 2 points per serving!

No Bake Cherry Cheesecake

This is like a light, delicious cheesecake, yet no bake and the easiest recipe ever!  I have made this a few times now and it's a big hit and absolutely delicious!  I would like to try it with all light/low fat ingredients and see how it comes out sometime, but I haven't tried it that way yet.  I found the original recipe on allrecipes and they call it cherry cheese pie, but that just sounded weird to me.  It only called for 2 cups of whipped topping, but I just used the whole container.  If you like cheesecake, this is light and not heavy and so delicious!

Ingredients
1 graham cracker crust
8oz cream cheese, softened
1/2 cup sugar
8oz frozen whipped topping, thawed
21oz can cherry pie filling

Directions
In a medium bowl, mix together cream cheese and sugar until light and fluffy.  Fold in whipped topping until smooth.  Pour into pie crust.  Top with cherry pie filling.  Cover and chill at least 2 hours.  So easy and so yummy!!!

Banana pineapple mango smoothie

This has become my new favorite breakfast.  I drink it every morning, and it is very satifying, delicious, and only 4 WW points!

Ingredients
1 ripe banana
1 cup diced frozen pineapple and mangos (I found a huge bag at Sam's, by Dole)
1 cup almond milk
1 packet stevia or spenda

Directions
Blend all ingredients well in a blender and enjoy!  So yummy and good for you!

Weight Watcher Points: 4 points for the whole thing!

Two ingredient banana muffins

A while back I made Banana Spice Muffins with overripe bananas and spice cake mix.  My mom recently started making muffins a lot for my nephews (with a lot of major allergies) with vanilla cake mix and bananas.  The kids all love them, and they are so easy.  I made these with strawberry cake mix and bananas.  I also made chocolate cake mix with bananas for my church one Sunday (mostly because we have a child who had a lot of allergies), and they were a big hit!  Use any cake mix you think would go well with bananas and enjoy.  Just watch for allergens in your cake mixes if you need to be aware of them.  One tip, if you don't have enough bananas, you can add in a little applesauce if your cake mix it too dry.

Ingredients
4 overripe bananas, mashed
1 cake mix (vanilla, chocolate, strawberry, spice cake... or another kind if you want)

Directions
Mix bananas and cake mix together well.  No oil, no eggs, no water.  Preheat oven to 350 degrees, fill sprayed muffin tins about 2/3 cup full, and bake muffins according to cupcake directions on back.  Remove from muffin tins, cool, and enjoy!  Makes 24 muffins.

Weight Watcher Points: 2 points a muffin

Banana Sour Cream Bread

Ok, don't get freaked out the name.....  my husband hates sour cream and had no idea it was in there, and I bet you won't either.  You don't taste sour cream at all.  This is moist and delicious and honestly, probably the best banana bread I've ever had!  It got gobbled all up at our church for breakfast and my kids loved it!  I found this on the top banana bread recipes on allrecipes and modified it for one bundt pan.

Ingredients
2 Tbsp white sugar
1/2 tsp cinnamon
1/3 cup butter, softened*
1 1/2 cups white sugar
1 egg + 1 egg yolk**
3 very ripe bananas
8oz sour cream***
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1 1/2 tsp baking soda
2 1/4 cups all purpose flour
1/2 cup chopped walnuts (optional)

Directions
Preheat oven to 350 degrees.  Spray large bundt pan.  In a small bowl, stir together 2 tbsp white sugar and 1/2 tsp cinnamon and then sprinkle all over bottom and sides of pan.  Cream together butter and 1 1/2 cups sugar.  Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon.  Mix in salt, baking soda, and flour.  Stir in nuts.  Pour into prepared pan.  Bake for 50-55 minutes or until toothpick comes out clean.

Lower fat version: 4 weight watcher points per 1/12th of the loaf (vs 6 per slice without nuts).  This also reduced the calorie content about 100 calories per slice!
Substitute:
1/3 cup unsweetened applesauce*
1 egg + 1 egg white**
8oz light sour cream***

Soft Chocolate Chip Cookies

 I love chocolate chip cookies, but I'm pretty picky when it comes to their texture.  I like them to be soft and chewy, not thin and crispy.  These are so soft and delicious!  I found the recipe on allrecipes as one of their top chocolate chip cookie recipes and think they are some of the best chocolate chip cookies I've ever had.

Ingredients
2 1/4 cups all purpose flour
1 tsp baking soda
1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
3.4oz package instant vanilla pudding mix
2 eggs
1 tsp vanilla extract
2 cups semi sweet chocolate chips

Directions
Preheat oven to 350 degrees.  Stir together flour and baking soda and set aside.  Cream together butter, brown sugar, and white sugar.  Beat in instant pudding until mixed.  Stir in eggs and vanilla extract.  Blend in flour mixture.  Stir in chocolate chips.  Drop dough by rounded teaspoons (or use a small ice cream scoop) onto ungreased cookie sheets.  Bake 10-12 minutes.  Let cool on cookie sheet for about 5 minutes and then remove and let cool all the way.

Pineapple Mango Smoothie

I love smoothies!  My husband and my kids also love smoothies.  This one reminds of a virgin pina colata, and I've made it with and without 1-2 Tbsp shredded coconut.  It was good either way, but unless you have a really good blender, it does have a different texture with the coconut.  I think this would be really good with coconut milk instead of almond milk as well.

Ingredients
1 cup frozen diced pineapples and mangos (I got a big bag by Dole)
1 cup almond milk
1/2 cup vanilla yogurt (I like Dannon)
1 packet of splenda or Stevia

Directions
Put all ingredients in blender and blend until smooth.

Weight Watcher points: Ony 4 points for the whole thing!

Peanut Butter Brownie Trifle

I made this for a church picnic and everyone loved it!  It is rich and delicious!  I LOVE peanut butter and chocolate!  That is quite an understatement actually!  I love this and you should try it too!  Really!  Go!  Go make it right now and eat it!  Ok, so you might want to invite quite a few friends over to enjoy it too since it makes a huge dessert.  :-)  Oh, I found the recipe online, so you know it's not originally my recipe.  The only thing I did different was I cut down on the peanut butter cups and only used a 20oz package (or something like that, I can't remember now), and then I had a few extra of the regular size ones so I put those on top.  This is a great one to prepare ahead of time and stick in your fridge overnight.

Ingredients
1 fudge brownie mix (13"x9" size)
10oz pacakge peanut butter chips
20-26oz miniature peanut butter cups, refrigerate to make easier to cut in half
4 cups cold milk (I used 1%)
2 (5.1oz packages) (or 3- 3.4oz packages) vanilla instant pudding mix
1 cup creamy peanut butter
4 tsp vanilla extract
24oz frozen whipped topping, thawed (I used fat free)
You will also need a trifle or large punch bowl.

Directions
Do ahead of time directions.
Make brownie batter according to package directions and stir in peanut butter chips.  Bake according to package directions and allow to cool completely.

Cut all miniature peanut butter cups in half.

In a large bowl, whisk together milk and pudding mix for 2 minutes.  Add peanut butter and vanilla and mix well.  Fold in half of the whipped topping.  Refrigerate until ready to use.

Directions once brownies have cooled completely.
Cut brownies into 3/4" pieces or break apart with fingers.  Place 1/3 of the brownies in bottom of trifle bowl (or if your punch bowl is like mine, you will want to use less than 1/3 and gradually increase as you go up since the top is much larger than the bottom.  Basically you want as evenly thick layers throughout the dessert).  Top with 1/4 of the peanut butter cups.  Spoon 1/3 of the pudding mix over top.  Repeat layers twice.  Cover with remaining whipped topping and garnish with remaining 1/4 of the peanut butter cups.  Cover and refrigerate until chilled.  Makes about 20 cups.  Enjoy!!!

Berry Green Smoothie

We love smoothies around here.  We really like them with peanut butter, but it really adds up in calories for me.  I love adding spinach to my smoothies because it so good for you, but you can't even taste it in a smoothie.  This one is packed full of nutrition and antioxidants, and it's not loaded with calories like many smoothies can be.

Ingredients
3/4 cup frozen sliced strawberries
1/4 cup frozen blueberries
1/2 cup vanilla low fat yogurt
1/2 cup almond milk (or you can use soy or cow's milk)
1 cup fresh spinach
1 packet of stevia or splenda

Directions
Add all ingredients to a blender and puree until smooth. 

Weight Watcher Points: 4 points for the whole thing, a nice tall glass

Cinnamon Biscuits

I wanted to make something simple and sweet for breakfast at our church one morning, and I came up with this.  It all got eaten up.  :-)  I actually meant to buy crescent rolls to sprinkle the cinnamon and sugar in and roll up and cut into cinnamon rolls, but I accidentally bought the biscuits, but everyone loved it anyway, and it was even easier to put together.

Ingredients
1/2 cup sugar
1 Tbsp cinnamon
2 Tbsp melted butter
4 - 7oz cans small refrigerated biscuit dough
1 1/2 cups confectioners sugar
1-2 Tbsp milk

Directions
Spray a 9x13 pan and heat oven to 375 degrees.  Lay half of the biscuits on the bottom of the pan.  Mix the sugar and cinnamon together well in a small bowl.  Brush half of the melted butter on top of the biscuits.  Sprinkle half of the cinnamon and sugar mixture over top.  Repeat layering.  Bake for 20-30 minutes or until biscuits are light golden brown.  Mix confectioners sugar and milk together until icing forms and then drizzle over top of biscuits.

Banana and Peanut Butter

This is a fun post for me!  :-)  I grew up eating peanut butter and banana, my kids eat it all the time, and it's an all time family favorite for much of my family.  My grandfather eats this every day for lunch, and my oldest son eats this almost every morning for breakfast and now my almost 2 year old does too.  :-)  I am surprised how many people do not know about this amazing combination.  Eat it for breakfast, lunch, dinner, or snack.  Use crunchy or creamy peanut butter.  I love this meal because it's fruit and protein.  It's filling and satifying.  When my 8 year old was little, he called it "Nonny Butter"  :-)

Ingredients
Banana
Peanut Butter (I like natural for heart healthy)

Directions
Cut up your banana and apply a small amount of peanut butter on each bite.... or if you want it to look more like an "adult" meal, just hold your banana and use a knife to put a small amount of peanut butter on the end, bite it off, and put more peanut butter on your next bite. :-)  Eat with a glass of milk if you like.  :-)

Peanut Butter Cookies, Gluten Free

 These are absolutely delicious and highly addicting!  They are a dense cookie that is super easy to make!  I've made them a few times already.  I made them plain for a get together at church and I had many people comment on them and want the recipe.  I made them into kissy cookies the first time I made them for myself at home, and they are absolutely delicious!  I love them with the Hershey's kiss on top and rolled in sugar.  I love that I can eat them since I am not eating gluten/wheat right now.  This doesn't make a huge batch, which is good since I have a hard time keeping from eating them all!

Ingredients
1 cup peanut butter (I used natural)

1 cup sugar (+2 Tbsp extra if you are making Kissy Cookies)

1 egg

Hershey's kisses if making Kissy Cookies

Directions

Regular Peanut Butter Cookies: Mix together sugar, egg, and peanut butter well.  Dough is a little crumbly.  I like to use a small ice cream scoop to distribute my dough onto my cookie sheet.  Flatten with a fork, one way and then the opposite way.  Bake at 350 degrees for 8-10 minutes.

Peanut Butter Kissy Cookies: Mix together sugar, egg, and peanut butter well.  Using a small ice cream scoop or 1-2 Tbsp dough each, roll into balls and roll in the extra 2 Tbsp sugar in a small bowl.  Place on cookies sheet.  Bake at 350 degrees for 10 minutes.  Remove from oven.  Gently press a Hershey's kiss into each cookie ball, put back in oven for 3 more minutes.

No sugar added: I have not tried this yet, but I read you can make these with Baking Splenda instead of sugar.

Blueberry Slump

This is my Mom's recipe, and it is so super yummy!  It's kind of like a cobbler.  It is best served hot with a scoop of vanilla ice cream on top.  IF you have any leftovers  :-)  store them in your fridge and then reheat in the microwave.  My picture does not do this recipe justice.  It is delicious!  I served it to some friends of mine recently, one of them who is an actual chef, and he loved it!  It is so simple and easy to make, with few ingredients, yet elegant enough to serve for a special occassion.
Ingredients
1 pint fresh or frozen blueberries
1 cup water
1/2 cup sugar
1 1/2 tsp cinnamon

1 cup all purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup shortening
1/3 cup milk (you could probably use water if you need dairy free)

Directions
Combine first 4 ingredients in a saucepan and bring to a boil.  Cover and reduce heat to low.  Simmer for 5 minutes while you make the dumplings.

To make dumplings, combine flour, 1/4 cup sugar, baking powder, and salt.  Cut in shorterning until coarse crumbs form, then stir in milk until flour is moistened.

Drop 6-8 spoonfuls of dough into the blueberry sauce mix.  Cover pan tightly.  Simmer for 15 minutes without lifting cover.  Remove from heat.  Serve warm with vanilla ice cream!

Zucchini Bread

So I had never had zucchini bread before, but I am totally addicted now.  Now wait before you freak out after hearing "zucchini."  If you've never had zucchini bread, it's not what you might think.  No one in my family likes zucchini except me.  But, everyone loves this bread!  I honestly do not even taste the zucchini in it, as zucchini.  It's very similar to a friendship bread or banana bread type of taste.  I found the original recipe as one of the top recipes on allrecipes, but I modified a few things to make it healthier.  I reduced 1 cup of oil down to 2 Tbsp and replaced the rest with unsweetened applesauce.  I tried totally eliminating the oil once, and it was still delicious, but I feel the little bit of oil helps it be more moist.  I reduced the sugar by a little bit.  I add in 2 medium zucchinis, instead of just 2 cups, which is about 3-4 cups.  I also reduced the walnuts from 1 cup down to 2/3 cup, mainly to reduce the calorie content some.  I made these in bundt pans the first few times I made it (yes, I've had to make it a few times already), but I made them into muffins last night.  I honestly don't know if I would make this in loaf pans, only because with me adding all the zucchini in, it might overflow in loaf pans.  Two of my children like this without nuts, but the rest of us like it with nuts.

Ingredients
3 eggs***
1 cup unsweetened applesauce
2 Tbsp canola oil***
2 cups sugar
1 Tbsp vanilla extract
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
2 medium zucchinis, grated
2/3 cup walnuts (leave out for nut free or children who don't like nuts)

Directions
Spray either 2 bundt pans (I only have one, so I used an angel food cake pan for my 2nd one) or spray muffin tins.  Preheat oven to 325 degrees.  Beat eggs, applesauce, oil, sugar, and vanilla together in large bowl.  Mix together flour, salt, baking soda, salt, and cinnamon together and then add to wet ingredients and mix well.  Stir in zucchini and nuts and combine well.  Pour into prepared pans.  If using bundt pans, bake for 1 hour.  If making muffins, bake for 22 minutes.  Makes 2 loaves or 36 muffins.

Weight Watcher points: only 2 points or 99 calories per muffin!  (without nuts)

***OR.....  I played around with the recipe and made it even lower in points, calories, and fat
sub 3 eggs for 1 egg and 3 egg whites
sub 2 Tbsp oil for 2 Tbsp melted light smart balance or Olivio
makes the muffins only 1.5 points per muffin or 90 calories per muffin! (this also cuts the fat by over half!)