Thursday, December 29, 2011

Baked Lemon Cake with Pudding Sauce

This dessert is simply incredible!  It is light and fluffy just like you would expect from a Souffle.  In this case, like a no fail souffle.  The cake like top is light and fluffy and the custard bottom is smooth and creamy.  Since I love HOT desserts this one tops my favorites list.  Serve it right out of the oven and put some fresh cream or powdered sugar on top.  Make it in individual sized dishes for when you have company over you want to impress. 


3 Eggs, separated
1/4 plus 3/4's cup Sugar
1/3 cup Butter, room temperature
1/4 cup Lemon Juice
1/4 plus 2 Tablespoons Gluten Free Flour Blend
1/8 teaspoon Salt
1 cup Milk

Preheat oven to 350 degrees
Place your UN-buttered 2 quart round casserole dish or Souffle dish inside a 9 x 13" dish.
Boil some water.

  • Beat egg whites until they are foamy.
  • Add in 1/4 cup sugar and continue to whip until stiff peaks form (When you scrape the sides of the bowl, the egg whites will stay in formation).
  • Set egg whites aside in a separate bowl.
  • Add in remaining 3/4's cup sugar and butter to mixer. 
  • Beat until creamy.
  • Add in Lemon Juice and egg yolks and fully incorporate.  (Mine looked broken when the lemon juice was added but the cake still turned out well).
  • Turn mixer to low and add the flour and salt.  Fully incorporate.
  • Slowly add in milk.  Batter will be very loose.
  • Put egg whites into mixing bowl and mix on very low, just until incorporated.
  • Add to your dish of choice (the one you placed inside the 9 x 13" dish earlier) and place into oven.
  • Add water to 9 x 13" dish about 1" up the sides.  This helps the pudding bottom. 
  • Cook for 45 to 50 minutes. 

Notes:
I noticed that the higher side souffle dish helped the top not brown so much.  If you are using a starndard 2 quart casserole keep a look out for the top browning too quick.  If this happens cover it with foil whit it reaches the desired color.

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Tuesday, December 27, 2011

Menu Plan Monday: Week of December 26, 2011



I toyed with not posting my plan this week. All of us are home this week, even the hubs which is nice.  I feel like the baking fool with having to make so many meals from scratch...LOL.  So busy.  My classes do not start back until January 9th tho so I do have some extra time.  The boys are going to the Wresteling match this coming Monday and they are very excited!

Monday:

Hot turkey Sandwiches, leftover mashed potatoes and corn.  I baked up some fresh Honey & oat bread.  Basically cut my Udi's copycat recipe plus another batch cut half and added it to a full batch.  Used honey instead of sugar and added pureed oats processed into a rough flour for the half batch.  The kids LOVED it!  My brother has high cholesterol so he liked the idea of oats. 

Tuesday:
Turkey and Dumplings.  Currently I am boiling that huge turkey carcas.  I split it in half and have one half in one pot, another half in another pot for tomorrow's dinner.

Wednesday:
Turkey Pie Pie.  Are we sick of turkey already?  You bet your sweet bippy we are....LOL.  But my kids love these two dishes and will eat then whenever.  When they say, "Whats for dinner that is not turkey or ham," and I saiy Turkey Pot Pie they are ok with that.

Thursday:
Pub Style Ham and Cabbage.  Using that extra ham and bone from Christmas Eve to whip this up.

Friday (30th):
Last day to vote for my cookie!  Could you please click here and vote for me so I can keep providing gluten free goodies for my daughter. I could really use the prize right now. 
Dinner To Be Determined! 

Saturday (New Years Eve):
Steak and Seafood Buffet. 

Sunday:
Roast pork is a New Years Day tradition at my house. 

Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here.
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Saturday, December 24, 2011

Gluten Free Peanut Butter Blossoms

I will never forget the first time I ever ate these.  A neighbor who I barely knew showed up at my door Christmas Eve with a box full of wonderful home made cookies.  It is something commercials are made of right?  I just moved in and had two babies.  No way I was getting any baking done of my own.  I had honestly never ate a Peanut Butter Blossom before this.  What a nice surprise!

If you ever make them, be sure to eat one while the kiss is still melted.

 

1 1/4 cups Brown Sugar
1 cup Peanut Butter
1/2 cup Butter
2 Eggs
2 cups Flour Blend
1/2 teaspoon Xanthan Gum
1 teaspoon Bakin Soda
1/2 teaspoon Salt
1 1/2 cups Peanutbutter Chips
Chocolate Kisses
 

Pre-heat oven to 375 degrees.
Line baking sheets with Parchment.
  • Cream together sugar, peanut butter, and butter until light and fluffy.
  • Add eggs and fully incorporate.
  • Add in flour blend, gum, soda and salt. Blend on low speed until batter pulls together.
  • Gently mix in peanutbutter chips.
  • Scoop out tablespoon sized portions and roll into a ball.  Press gently down on cookie sheet and bake for 8 minutes. 
  • Add a chocolate kiss gently onto the middle and bake fore 2 more minutes.
  • Remove from oven and allow to cool. 
  • Enjoy while kiss is still melty.

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Thursday, December 22, 2011

Molasses Cookies

The birth of this wonderful new recipe is a result of a Gluten filled recipe I found over at Home Joys.  I did not go with my straight home made gluten free flour blend this time.  I added some Sorghum flour, which ordinarily we do not prefer.  I did this becuase Gina used all whole wheat flour making what I thought would be a more dense cookie.  I am not actually sure that what I ended up with was what it was supposed to be copycat wise, but man was it GOOD!  VERY GOOD!  My son's initial reaction was how in the world can this be good for you if it tastes so good.  I told him that that the molasses increased the nutrition in this recipe. Blackstrap molasses is a great source of calcium, magnesium, potassium, and iron.  All those wolderful things Celiacs and children both could use a little extra of. 

I rolled the cookies in a mixture of light and dark brown sugar and placed them on a Silicon Mat.  Once cooked the sugar created a wonderful little crunch coating the soft cookie inside.  The combination is heavenly!


3/4 cup Butter, softened
3/4 cup Brown Sugar
1/2 cup Molasses
1 eggs
2 teaspoons Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cloves
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
2-3/4 cups Gluten Free Flour Blend
  (I used)
  - 1 cup Sorghum
  - 1 Brown Rice Flour
  - 1/2 cup Tapoica Starch
  - 1/4 cup Potato Starch
  - 1 teaspoon Zanthan Gum

Preheat oven to 370 degrees.
  • Cream together butter and sugar until light and fluffy.
  • Add Molasses and egg and mix until fully incoroprated.
  • Stir together dry ingredients (soda, salt, cloves, cinnamon, ginger, flours & gum) until fully mixed.
  • Add dry ingredients to the wet ingredients in mixing blow and mix until fully incorporated.
  • Chill in refrigerator for about 10 minutes.
  • Drop by tablespoons full into a bowl of Dark Brown Sugar.
  • Place on baking sheet about 1-1/2 inches apart.
  • Bake on 370 for 9 minutes.

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Wednesday, December 21, 2011

Gluten Free Butter Cookies or Cookie Press Butter Cookies

The children at my daughter's class said these were the best cookies they ever ate.  First graders only tell the truth you know!  This recipe is basically an enhanced and converted to be Gluten Free version of a timeless classic.  I am not re-inventing the wheel here, just converting it to be Glutne Free. 
No need for a special gluten free Spritz cookie recipe here. I was in a mad rush the day I created this and did not want to mess every counter in the house so I added 1/4 cup more flour and added the batter to the cookie press.  Voila, it worked and it was incredible.  Reminds me of the cookies you buy in the blue tin at the holidays.

1 cup (2 sticks) Butter, Room Temperature
1 cup Sugar
1 Egg
1 teaspoon Vanilla
1/2 teaspoon Almond Extract
1/2 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1 teaspoon Xanthan Gum
2 3/4's cup Gluten Free Flour Blend

Preheat oven to 400 degrees.
  • Cream together butter and sugar until light and fluffy.
  • Add egg, vanilla, almond extract.  Mix until fully incorporated.
  • Add dry ingredients (salt, tartar, gum, flour) to a small bowl off to the side and mix well.
  • Add to wet ingredents and mix until dought JUST starts to putt together and looses a bit of its sticky nature.  You will want to add one tablespoon of flour at a time at this point to achieve the texture you are looking for.  Every climate is different and may need more or less.
  • Chill batter for 10 minutes either before adding to the press or after the cookes are pressed out into shapes onto the cookie sheet. 
  • Add to cookie press and press cookie shapes DIRECTLY onto baking sheet.  A parchment will not work for this type of cookie.
  • Bake for 8 to 9 minutes.



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Tuesday, December 20, 2011

Gluten Free Gingerbread Men Cookies

These cookies are a tad soft. Not too soft though, still keeps its crisp bite.  I made 75 of these for our Cub Scouts Christmas party this year.  I was too exhausted and lacked motivation to put the decorations on it so I picked up a can of spray frosting and set it next to to the tray.  Nobody knew they were gluten free and loved the spray frosting idea.  The dough is rather sticky still and it is difficult, once the cookie was pressed into shape, to to remove the shaped cookie safely.  I ended up cutting a cookie and flipping the oiled parchment over a bit so the cookie would fall onto my hand.  Then I safely placed them on the cookie sheet. 

Make them up, take some spray cans of frosting with you to decorate them and have a cookie decorating party.  The kids will LOVE it! Happy baking!

2 1/2 cups Gluten Free Flour Blend
1 teaspoon Xanthan Gum
2 teaspoons Ginger
1 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1/2 cup (1 stick) Butter, room temperature
1 cup Brown Sugar
1/4 cup Molasses
1 Egg
1 teaspoon Vanilla

Preheat oven to 350 degrees.
Line baking sheets with Parchment Paper.
Line Counters with Parchment Paper sprayed with Olive Oil.
  • Mix dry ingredients (flour, gum, ginger, cinnamon, nutmeg, salt, soda and tartar) in small bowl and set aside.
  • Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg and beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for an hour.  Sometimes I skip this step, its harder to work with the dough but still do able.
  • Roll out dough to 1/4-inch thickness on lightly oiled parchment paper.  An oiled marble rolling pin works well here.
  • Cut into gingerbread men shapes with 5-inch cookie cutter.
  • Place 1 inch apart on ungreased baking sheets.
  • Bake 9 minutes or until edges of cookies are set and just begin to brown.
  • Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
  • Decorate cooled cookies as desired.
  • Store cookies in airtight container up to 5 days.
Use Royal Icing Recipe here to decorate.
Notes:
  1. Make sure your butter is ROOM temperature. Otherwise the resulting chunks of butter will cause a dimpled surface.
  2. Make sure your dough is mixed throughly to incorporate all ingredients.
  3. Dough is extremely sticky to work with. If you are skipping the refrigeration part (helps with stickiness of dough) you will either have to use lots of flour on your surface and rolling pin or use an oiled piece of wax paper to roll your dough out on.

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Monday, December 19, 2011

Gluten Free Christmas Cookie Recipes

It is Christmas Week.  This is the week we take the time to bake our cookies.  Christmas Eve we will deliver some to unsuspecting neighbors! Choosing what cookies to bake is so difficult though.  There are so many wonderful gluten free cookie recipes out there.  Just check out Gluten-Free Cookie Swap on Facebook and see for yourself.  Currently my Pink Shortbread cookie is in the lead, but not beucase it is the best receipe on that page.  Not by a long stretch.  I simply have the very best friends ever who took it upon themselves to help me win this contest.  I have had some tough times this year, nothing I can't handle of course, but I could really use the prize and these girls knew that.  Thank you ladies, you know who you are!!!  Could you click on that link and

In case you are looking for cookie recipe inspiration, here is my cookie recipe line up. The first few cookies I have shared previously.  The bottom few I will be posting each day as I make them.
A Child's Favorite

Could you help me make sure I win? 
Click cookie and like.  I sure could use the prize for
my baby girl.

(made gluten free from this original recipe)



Go ahead, make them Grinch cookies by adding green
food coloring and mint extract!!!  ;-)
Check out this blog for inspiration.

Make them up and take them to your holiday party
with some spray cans of frosting.


Declaired the "Best Cookie Ever" by my daughter's
First Grade Class

This is an old world style cookie,
and may be an adults only favorite,
but it reminds me of Grandmom!


Peanutbutter Blossom Cookies


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Sunday, December 18, 2011

Menu Plan Monday: Week of December 19th, 2011


I never did make the Chicken and Dumplings or Pizza or Friday last week.  We ended up eating out those days.  Saturday we had White Chicken Chili with that chicken earmarked for Chicken and Dumplings instead. 

I can hardly beleive that the children are already out for the rest of the year and I have no clue what crafty type things we will do to keep them busy each day.  If you are reading this, I would love to hear your ideas.  Monday I volunteered to make Gingerbread Men Cookies for our Cub Scout Pack Party so that will keep us busy on Monday. 


We have already been busy making mini gingerbread cookies for movie day at School last week.  They usually hand out cookies and well last year my daughter "accidently" ate one.  This year I wanted to control what cookie was served by sending in the adorable little mini men.  I used a batch of dough I had in the freezer so that made it quick and easy to do as well.  Next was the party and instead of just sending in what my children will eat I make sure there is enough to share.  I sent in Butter Cookies and mini chocolate cupcakes. This lazy girls tip is make your butter cookie recipe thick enough to put in the cookie press! ;-)  The resulting recipe was a home run hit!  The kids in my daughter's class said it was the best cookie they ever ate!  Recipe to follow this week. 

Monday:
Meatloaf, Idahoen Mashed Potatoes and Quick Brown Gravy

Tuesday:
Crock Pot Ham, Tinkyada Elbow Macaroni and Cheese

Wednesday
Kielbasa & Sourkraut on Udi's Rolls
Served with Baked Beans and Cole Slaw:

Thursday:
Pizza on home made crust, pizza sauce and Cheese

Friday:
Dinner Out

Saturday (Christmas Eve Dinner):
We are baking a whole Ham served with Pineapple Gravy,
Au Gratin Potatoes (recipe to follow), Sweet Baby Carrots, & Buttermilk Biscuits
Some sort of Pie.  Coconut Creme?  Lemon Merangue?

Sunday (Christmas Day Dinner):
Buttered Corn & Cranberry Sauce,
Pumpkin Pie for Dessert


Looking for more inspiration? I can help in two different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. You can also view my past menu plans here. 


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Monday, December 12, 2011

Menu Plan Monday: Week of December 12, 2011

Well I have finals today.  Instead of cramming like a good student here I am very incredibly early in the morning planning to tell you all about my menu plan.  I have tried really hard and studied this course information all weekend and I am pretty sick of looking at it right now so this is my lovely little break.  I planned to tell you all about my fabulous baking day where I made rolls, bread and my decadent home made chocolate cake.  The bread products are a lesson for us all.  I put too little Gum in the bread mix and none of it rose ;-(.   LOL.  What happened is I doubled the batch and was wreckless with the gum measurements. The chocolate cake recipe I have posted here I tweaked a bit and it turned out wrong.  I tried it with less butter, one stick less to be exact.  Sorry low fat cake lovers, you ned that second stick or it is not a happy cake.  Okay?!?!?  My sister was here, as is is on sunday afternoons after church and she said I was too critical on myslef and my poor cake.  That is was a lovely cake that tasted incredible warm (nobody could wait until it was cooled).  In fact she said, "I guess  being gluten free is not so bad after all".  This was after she tried the glutino plain crackers (the whole grain and cheese are gross y'all) with some savory garlic and herb cheese speard and the cake.  Last week she tried the bread products and the week before some gooey butter cake cookies.
Over the weekend while I studied, the men took over the food duties.  They served sandwiches, green salad, cheese steaks and hot dogs both on Udi' long rolls.  Aren't they wonderful?
Monday:
Using Tinkyada Noodles, spices and cheese.
Tuesday:
Cheeseburgers on Fresh baked Rolls
Ore-Ida Steak Fries and a salad.
Wednesday:
Children's Church is taking the children out to dinner.
Chicken Croquettes, Mashed Potatoes and Broccoli
for the rest of us.
Thursday:
Friday:
Pizza on Home Made Crust and
Served with a green salad.
Saturday:
either Chili and cornbread or
a Roast in the Crock Pot
Sunday:
Tinkyada Spaghetti, Meatballs,
Prego three cheese spaghetti sauceand
Garlic Bread using my Cheese Rolls Recipe
 
 
Looking for more inspiration? I can help in two different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. You can also view my past menu plans here.
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Thursday, December 8, 2011

Wordless Wednesday: Snow Day

It rarely snows here where I live in the south.  So when it decided to snow one crazy November afternoon my children took FULL ADVANTAGE.  They got on their snow gear and were armed with flashlights to partake in this rare occurrence.


And of course the next morning they had to wake up at 4am to finish playing before school started.





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Tuesday, December 6, 2011

Menu Plan Monday: Monday, December 5th, 2011


Please forgive my lateness.  I have a plan, it was just never typed up.  I have finals this week and next so my face is deeply planted into my books.  Once this final exam gig is up, I am free to celebrate Christmas until the new year!

I did manage to get some baking done early Sunday morning.  I baked a loaf of my Udi's copycat bread, a batch of rolls, and fed chili cheese nachos for a crowd.  I made the mistake of putting some of the Jalapeno's that I had preserved on mine.  WOWWIE was that hot.  Those buggers are hotter than store bought for sure!

Monday:
I never served this last week so it was made last night
White Rice, Broccoli
Rice Pudding for Dessert

Tuesday:
Tinkyada Spaghetti, Meatballs,
Prego three cheese spaghetti sauceand 
Garlic Bread using my Cheese Rolls Recipe

Wednesday:
Nacho's with chili and cheese at Church, 
Kielbasa for the men

Thursday:
Going to figure something out with that leftover Ham

Friday:
Pizza made using my home made crust recipe

Saturday:
TBD

Sunday:
TBD


Looking for more inspiration? I can help in two different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. You can also view my past menu plans here.
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Monday, November 28, 2011

Gluten Free Cinnamon Rolls.....so good, you won't believe its not gluten!

This recipe mimics those rolls you find in the mall.  I don't need to name them do I? LOL...

Look at this long list of ingredients.  Intimidating right?  Its not really.  I used my microwave for many steps in this recipe.  While you are bothering, why not make a double batch and freeze half?

What inspired me to create such a masterpiece?  Well, just the other day my sweet daughter woke up and asked for something special.  She stuck her finger in the air and started to draw a swirl pattern.  She said, "Mommy, can I have a roll like this?"  How could I say no?!?!  So I re-invented the wheel and created a new recipe just for her.  I have a recipe for pumpkin cinnamon rolls on my blog but that is not what I was after this time.  My goal was for it to resemble the rolls you purchase at Cinnabon.  My sister and brother were over at lunch and they tried some rolls too.  For some odd reason my brother kept asking if they were store bought and wanted to know what store sells these.  Umm, no you can not buy gluten free in this town.  Especially not baked goods.  "WHAT," he says, "THIS IS GLUTEN FREE".  I can't believe it's not Gluten!  Famous last words.

This is my pumpkin roll picture!
I forgot to snap a pic of this recipe, I will next time.


Bottom:
2 Tablespoons butter or Margarine
1 Tablespoon Table Syrup
1/4 cup Brown Sugar
1 cup Pecans, finely chopped

Cinnamon Roll:
1 Tablespoon Yeast
3/4's Warm Buttermilk (Water or Yogurt can be used successfully)
1/4 cup White Sugar
4 Tablespoons butter or Margarine
1/4 cup Light Olive Oil
1 Tablespoon Vanilla
1 Egg
2 cups Gluten Free Flour Blend
1/2 cup Millet Flour (or another heavier type flour like Sorghum)
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
2 teaspoons Xanthan Gum
1/2 teaspoon Salt
2 Tablespoons of Jell-O Instant Pudding
    (because you know I have to put this in everything!!! ;-)

Filling:
4 Tablespoons butter or Margarine
1/2 cup Brown Sugar
2 teaspoons Cinnamon

Icing (optional):
1 Stick (8 tablespoons) Butter, room temperature
1 1/2 cups Powdered Sugar
1/4 cup Cream Cheese
1/2 teaspoon Vanilla
1/8 teaspoon Salt

Combine bottom ingredients into a microwave safe bowl and heat for 1 minutes.
Stir and pur into a 10 x 10 baking dish.  Set aside.
Preheat oven to 170 degrees and turn oven off.

  • Dissolve yeast with 1/2 cup warm buttermilk or water. 
  • Let stand for about 5 minutes until foamy. 
  • With a whisk in a stand mixer, cream room temperature margarine and sugar.
  • Add the oil, vanilla and egg. Mix to combine on low. 
  • In a small bowl, combine Flour's, baking powder, baking soda, gum, salt and instant pudding.
  • Add milk or water and yeast mixture to mixer along with dry ingredients.
  • Lightly flour, sugar or spray oil a sheet of parchment paper. 
  • Place dough on the parchment and flatten dough with your hand roughtly to a rectangle shape.
  • Sprinkle dough lightly with flour, sugar or oil and cover with second sheet of parchment. 
  • Roll dough to a thickness of 1/4 inch in a rectangle shape approximately 10 to 13 inches long and 8-inches wide. Remove top parchment paper. 
  • To make the filling, add butter, sugar and cinnamon to a microwave safe dish.
  • Heat for 1 minute.  Stir well and spread or distribute filling as evenly as possible with a pastry brush on rolled out dough, leaving no more than a 1/2-inch margin along one long edge. 
  • Starting with the longest edge and using bottom parchment as your assistant, roll dough jelly roll style to form a log . 
  • Use fingertips to pinch edge of dough closed to form a cylinder. 
  • Use a sharp knife to slice log into individual pieces, each about 1-1/2 to 2-inches wide. A serrated knife works best. 
  • Lay pieces on the rolled side inside the previously prepared 10 x 10 pan. (place with the swirls showing upward). 
  • Allow dough to rest for 30 to 40 minutes inside preheated oven until rolls have risen to just about the top of the dish. 
  • Bake in preheated 350° oven for 35 to 40 minutes or until golden brown. 
  • Let rest in pan for 10 minutes before inverting onto a plate.
  • Combine icing ingredients while rolls are resting and frost once rolls are cool.

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Menu Plan Monday: Week of November 28th, 2011


Just yesterday my sweet daughter woke up and asked for something special.  She stuck her finger in the air and started to draw a swirl pattern.  She said, "Mommy, can I have a roll like this?"  How could I say no?!?!  So I re-invented the wheel and created a new recipe just for her.  I have a recipe for pumpkin cinnamon rolls on my blog but that is not what I was after this time.  My goal was for it to resemble the rolls you purchase at Cinnabon.  My sister and brother were over at lunch and they tried some rolls too.  For some odd reason my brother kept asking if they were store bought and wanted to know what store sells these.  Umm, no you can not buy gluten free in this town.  Especially not baked goods.  "WHAT," he says, "THIS IS GLUTEN FREE".  I can't believe it's not Gluten!  Famous last words.

I was a baking fool yesterday in fact, made the cinnamon rolls, some hamburger buns for a lunchtime crowd, home made turkey pot pies.  My son commented on the pot pies.  He said he just can not believe how I make gluten free taste better than the "real thing".  LOL!  The moral of my story?  Anything made home made is bound to taste better than store bought.  You can almost taste the love in it.  After a while you will get so good at it, it won't even be a big deal to get it all done.  And my sister can tell you, I was not cooking in the kitchen all day yesterday with the above dishes.  If I can do it, you can too!

Okay, on to the menu plan....


Monday:

Going to take that half of that big old ham work gave hubby and put it in the crock pot with a can of pineapple.  I am going to serve it with skillet Tinkyada Macaroni and Cheese.


Tuesday:
Idahoan Mashed Potatoes and Broccoli

Wednesday:
Church Dinner for the kids
The men will have Sausage, Peppers and Onions 
Served with Udi's Hotdog Rolls.

Thursday:
White Rice, Broccoli
Rice Pudding for Dessert

Friday:

Pizza and a Movie






Saturday
Dinner Out
Going on a trip to the Nature Center
with out Cub Scouts


Sunday:
Tinkyada Spaghetti, Meatballs,
Prego three cheese spaghetti sauce
and Garlic Bread using my Cheese Rolls Recipe


Looking for more inspiration? I can help in two different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. You can also view my past menu plans here.

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