Udi’s Gluten Free Stuffing Recipe

 

 

Ingredients

1 loaf of Udi’s Whole Grain Gluten Free Bread
1 loaf of Udi’s White Sandwich Gluten Free Bread
1/4 cup of fresh flat-leaf parsley
3 tablespoons of fresh sage
Salt
Pepper
1 cup of unsalted butter or margarine
minced Garlic
2 onions (or 1 large onion)
1/2 cup of chopped fennel
1/2 cup of chopped celery
2 large eggs, lightly beaten
1 cup low sodium chicken broth

Directions

Lightly butter each side of Udi's Gluten Free Whole Grain & White Sandwich breads. Broil Udi's Gluten Free Whole Grain & White Sandwich Bread till slightly brown/toasted. Allow bread to cool completely on a wire rack.(we just let a kiddo feel uber helpful and toast the bread two by two. Put bread in a Ziploc bag and slightly break toasted bread into bread crumbs (or cut into pieces). Place in bowl with parsley, sage, salt and pepper. Melt butter in a 12-inch heavy skillet over medium heat; add onions and Garlic and saute until onions are softened. Add fennel and celery, stirring occasionally until vegetables are soft. Transfer vegetables to bowl with the toasted Udi’s gluten free bread crumbs. Add eggs, stock, and gently toss. Transfer mixture to a buttered shallow baking dish. Bake, covered, in middle of oven for 30 minutes at 325 degrees. To brown the stuffing, uncover and bake for an additional 20 minutes.

Simple GLUTEN FREE Shortbread Cookie Crust.

Ingredients:

1 package of Any Good Gluten free Shortbread Cookies.
I like these:


3 Tablespoon butter, melted

Directions:

• 
  Finely crush cookies in a medium bowl.
• 
  Stir in the butter.
• 
  Lightly coat a 9-inch pie pan with butter or non-stick cooking spray.
• 
  Firmly press cookie crumbs on the pan completely covering the pan; bake in an oven for 350 degrees for 6-19 minutes, or until slightly brown; cool until ready to be used.  Can be frozen.
• 
  Pour in desired pie filling.
• Bake pie as directed.

Gluten Free Jalapeno Artichoke Dip

Jalapeno Artichoke Dip

Ingredients:
2 cans artichoke hearts, (reserve liquid)
2 1/2 jalapenos, minced
1/2 c. mayo
1/2 c. cream cheese
1 c. Parmesan cheese, grated
8 oz. mozzarella cheese, grated
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. red pepper flakes

Directions:
Drain the artichoke hearts, but reserve the liquid.  Roughly chop the artichokes, and then add all ingredients to a large pot over medium low heat. Stir ingredients frequently as they warm to prevent burning. Artichoke liquid may be added as needed to thin out the dip. Once the dip is heated through and the cheese has melted, pour the dip into a preheated slow cooker for serving.

*borrowed from Gluten Free Cooking School

Gluten Free RASBERRY PRETZEL JELLO SALAD

RASBERRY PRETZEL JELLO SALAD

altered and tweaked a little from COOKS.COM

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2 c. crushed gluten free pretzels

 3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry or Raspberry Jello (can use sugar free)
2 c. boiling water
2 (10 oz.) pkgs. frozen Raspberry's, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add berries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

Sweet Potato Salad w/ Avacado, Pistacio's and Cran raisens

This is a recipe tweaked a lil' from my AMAZING friend Barbara Dunn. My kids eat it up like candy, and it is a an amazingly beautiful salad, whole-foodalicious, and a Kick-A alternative to those sugary thanksgiving Yams or Sweet Potato's.....I PROMISE this salad will knock your socks off....If I can find a picture, I will add it later.<3 br="br">
You will need:

Fresh Rosemary
Sea Salt
1 cup dried cranberries, 
3 cubed avocado's,
 half a red onion chopped. 
4 large peeled, cubed steamed Sweet Potato's. 
 2/3 cup Shelled Pistachio's.


 Directions: Place cubed baked potato on a cookie sheet or in a glass pan, drizzle with olive oil ,then toss with rosemary and sea salt. Broil in Oven on high for about 10 minutes, check on every 2 minutes so they do not burn, done when you can pierce easily with a fork....pour in a glass bowl and chill in the refrigerator while prepping the rest of the food. When chilled, toss everything in together mix well and add dressing.

Toss with dressing of:

  2/3c Maple Syrup, 1/4 c Balsamic Vinegar , juice of 1/2 lemon , T olive oil. Let the flavors rest together and serve.