I posted a fabulous review of La Tortilla Factory’s Gluten-Free Tortillas at the end of April. I didn’t have a picture of the wrap in action, so wanted to make sure to share that now that I have a couple. I really, really can’t say enough good things about these wraps. They are a dream come true, as everyone who has tried numerous GF wraps knows.
I sang the praises of Bob’s Red Mill Pizza Crust Mix a week or so ago in this post. Imagine how fast I ran to the store when I found out it was on sale! LOL! I bought 2 cases of the stuff (8 mixes). So, we enjoyed another fabulous pizza last night.
I made Jon’s the same way, though he wanted pepperoni, sadly I was out. He had your basic marinara & extra cheese. I got all fancy with mine. I took a couple of chicken breast & sliced into strips & then marinated in some balsamic vinaigrette & lots of Frank’s Red Hot. I tossed into a saute pan & cooked through. Then I topped my side of the pizza with a tsp. or 2 of olive oil, fresh spinach leaves, sliced Roma tomatoes, the Buffalo chicken strips & some shredded provolone & mozzarella cheese. YUM!! Excellent pizza! Thankfully we have leftovers slated for tonight….I can’t wait!!
A couple weeks back I had emailed Turkey Hill Dairy to see which flavors of ice cream were free of gluten. I received an email back with instructions on how to find out. The information is actually right on the web site:
“Click on the product category you are interested in (i.e. Frozen Desserts). Then click on the product line you are interested in (i.e. Premium Ice Cream). The individual flavors will be listed. Click the “More Nutritional Info” link to view the complete nutrition facts. The gluten and wheat information is listed at the bottom under the “Contains” statement or “Additional Info”
Very, very helpful. Then, much to my surprise, a few days later I received a wonderful packet full of information from Melissa at Turkey Hill. Not only did it have a printed gluten-free list, but also contained a bunch of coupons!!! Thanks Melissa!!!
Check all of these out:
I got the Vanilla Bean as my first flavor and was super impressed! Some of the best ice cream I have tasted!! I can’t wait to try some of the others, like Chocolate Nutty Moose Tracks!
I bought these bars to snack on before my longer runs or when I am on the run & need a quick snack. I was please with the chocolada walnut bar I had a few weeks back, so this was the next flavor choice. It is cranberry/goji berry. What is a goji berry? I have no idea, so I looked it up. A goji berry is also called a wolfberry. If you click on the link it will take you to Wikipedia to get all kinds of info.
Loaded with goodness – organic dates, fig paste, cashews, dried sweetened cranberries, goji berries, orange peel, lemon juice concentrate and orange oil.
Upon taking my first bite of this bar, it reminded me of a Fig Newton! I was surprised & pleased! Love Fig Newtons, but as you all know, they are not gluten-free. There were lots of other yummy flavors in the bar, including orange & cranberry. This bar ROCKED!! I will definitely be purchasing it again. It also held me over until lunch…about 2 hours or so.
I was doing some quick grocery shopping last week when I happened upon a sale on Purely Decadent Ice Cream made by Turtle Mountain. For a small pint, it is normally $5.99 and it was on sale for $2.50!! I saw that the Chocolate Chip Cookie Dough had “Gluten-Free” written all over the package. Score! I picked up 2 pints and was on my way. Here are some stats on this product:
Dairy Free Lactose Free
Less than half the fat of Super Premium Dairy Ice Cream
Contains only 65% of the calories
No Trans Fats
Certified Made with Organic Ingredients
The true test was going to be, how does it taste? Well, I dug in and WOW! What an amazing taste! It doesn’t taste just like ice cream, but it is amazing. Very creamy. The flavor of the chocolate chip cookie dough is spot on. Jon was the one to eat the majority of the ice cream & he loved it!! 5 stars from us!!!
**Note: this product is made with soy. They do have coconut milk based ice creams as well, though the GF status is not clear on all of them, only the cookie dough.
I needed to make a quick dessert last Saturday, so I turned to an old favorite. This is a dessert that I first made when I was 13 or 14 years old (Jon’s age!). I pulled out a frozen pie crust from Whole Foods Bakehouse.
Nestle’ Toll House Chocolate Chip Pie
1 unbaked pie shell (I used Wh0le Foods Bakehouse GF Pie Crust)
2 large eggs
1/2 cup GF Flour (I used Pamela’s Baking & Pancake Mix)
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1.5 sticks) butter, softened
1 cup Semi-sweet chocolate chips
1 cup chopped nuts (I omitted this b/c I didn’t have enough)
Sweetened whipped cream or ice cream for topping (I used Cool Whip in a can)
Preheat oven to 325.
Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, sugar & brown sugar. Beat in butter. Stir in chocolate chips & nuts. Spoon into pie shell.
Bake for 55 to 6o minutes or until knife inserted halfway between the center & the edge comes out clean. Cool on wire rack. Serve warm w/ whipped cream or ice cream.
**I baked for about 50 minutes. Keep a close eye on this. Mine almost looked overdone on the top, but was perfect.
**If you don’t want all the chips to sink to the bottom, either use mini chocolate chips or dust with GF flour or cocoa.
This was a huge hit. I forgot just how simple & delicious this dessert is. The only bad thing….Jon dropped the last 2 pieces on the floor!! ACK!! I was almost in tears.
This was one of my favorite desserts growing up. I know, I had a lot of favorites. 😉 A girl can’t help her sweet tooth!! I found that this was extremely easy to convert to gluten-free. Really, the crust was all I had to change.
1 stick butter
1 ¼ cups flour (I used Pamela’s GF Baking Mix)
½ cup chopped pecans
8 oz. Cream cheese (softened)
1 cup powdered sugar
8 oz. Carton of Cool Whip
2 small pkg. Pistachio Instant Pudding Mix
3 cups milk
Making the Crust:
Blend melted stick of butter, 1 ¼ cups of flour & pecans. Spread in a 9 x 13 glass baking dish. ***Note…Kelly recommends doubling the recipe for the crust b/c it is too thin otherwise. I used an 8 x 11 pan and didn’t double. Bake 15-20 minutes at 350 or until light golden brown. COOL COMPLETELY!
Making the Cheesecake Filling:
Mix 8 oz. Softened cream cheese and 1 cup powdered sugar. Then fold in
½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30
Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 2
2 minutes. Pour on top of cooled filling. Chill until set & then top with
remaining Cool Whip.
I served this at our Mother’s Day function & it got rave reviews, even from those who don’t have to eat GF. I absolutely love this stuff. If you want, you could even experiment with other flavors of pudding such as, chocolate, lemon, coconut…..the list is endless!
May is Celiac Disease Awareness month. If you go to the American Celiac Disease Alliance site you can find all kinds of stuff going on this month. I did want to highlight one special one here. Uno’s Chicago Grill, home of the Gluten-Free Pizza that I love, is holding a “Dough Raiser” to raise money for awareness. They will donate 20% of your check from May 25, 2009 through May 31, 2009. Make sure to bring the certificate with you. Also, there is a coupon on Uno’s site for $1.00 off of a gluten-free pizza! So, if you haven’t made it to your nearest Uno’s for the pizza yet, what better time?
Happy Mother’s Day to all the Moms out there!! Hope you all had a wonderful day, I know that I have. We had a great family get together yesterday here at our house. It was great to see everyone & catch up!
Our week this week isn’t too crazy. I am meeting up with 2 of my girlfriends on Thursday night at P.F. Changs! YUM! Love the Shanghai Cucumbers & Singapore Street Noodles. I can’t wait!
If you ever want a way to make your veggies as unhealthy as possible, just open up a Southern Living cookbook. Now, unhealthy doesn’t = bad, in fact in this case, unhealthy = just the opposite….mouth-watering, amazing goodness. I wish that I had gotten a picture of this dish for you guys, but I was in such a hurry with feeding a crowd of 18 or so people that I wasn’t able to. By the time I though of it, the dish appeared if it had been licked clean. Note to self: double this recipe next time if serving any more than 2 people! LOL! I don’t think I have ever heard as many people rave about a veggie dish ever. This is only the second time that I have made it (once was at my sister’s for Easter last year, the other was today; it was a recipe my sister found in her Southern Living cookbook). I found this picture online:
Creamy Fried Confetti Corn
8 bacon slices, chopped
4 cups fresh sweet corn, about 8 ears (I used frozen)
1 medium white onion (I omitted this and added a minced clove of garlic)
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1 8 oz package cream cheese, cubed
½ cup half-and-half
1 tsp. Sugar
1 tsp. Salt
1 tsp. Pepper
~ Cook chopped bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 TBSP drippings in skillet. Set bacon aside.
~ Saute corn, onion (or garlic), and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon. Yield: 6 to 8 servings (not sure how accurate these serving amounts are…not sure they took into account the yummy goodness that is this dish).