blackened pork tenderloin with chow chow sauce

3 TBSP chili powder

1 tsp each, salt, garlic pepper, garlic powder (I like garlic!)

1/4 tsp cayenne pepper

3 TBSP olive oil



Mix all that together to form a paste-like rub. Smear it on 2 1/2 lbs pork tenderloin. (I had 2 small ones).



Preheat grill and cook over med-high heat, rotate often (every 3-5 minutes) until done. Tent with foil and let meat rest for 5-10 minutes. Slice into 1/2" and serve.



Chow-Chow Sauce



1/2 cup prepared yellow mustard

1/4 cup diced onion

3 TBSP honey

3 TBSP sweet pickle relish

2 TBSP cider vinegar

1 TBSP French's worcestershire sauce



Mix all that in small saucepan and simmer 3-4 minutes. Serve with pork slices.

Betty Crocker

I just love her. I was grocery shopping yesterday and as I went down the GF aisle something new popped out at me. Betty Crocker Gluten Free mixes!!!!

I bought one of each and made 3 out of the 4 today. The brownies I followed the directions on the box, except I added half a bag of milk chocolate chips. They are FANTabULOUS!

The chocolate chip cookies I made exactly as the box, didn't change a thing and in the words of my Celiac friend "OH MY GOSH, OH MY GOSH, those taste like the real thing!!!!"

And the 3rd box I used was a yellow cake mix. Only I made butter cookies out of those. I used one stick of softened butter and one brick of cream cheese and a tsp or 2 of vanilla. Mixed that up good, added the mix and rolled in powdered sugar. Baked at 350 until golden on the edges. Very light and fluffy, not gritty at all!

I am in LOVE with these mixes after my first batch. HIGHLY recommend them!!! ENJOY!!!!

Stuffed N Baked French Toast

I got this recipe from the Silly-Yak Bakery in Madison, Wisconsin, but, of course, I had to adapt it to feed my crew....

14-16 slices GF bread (I used Silly-Yak's cinnamon swirl bread)
3+ banana's sliced, 1/4" thick
2 cups milk
8 oz cream cheese, softened
6 eggs
1/2 cup sugar
1 tbsp vanilla

Heat oven to 350. Place half the bread in a single layer in a buttered casserole dish (I used 9x13). Top with banana slices and the other half of the bread.

Beat cream cheese, eggs, sugar until smooth, add vanilla and milk slowly. Pour over bread. Let sit 5 minutes, or refrigerate overnite. Bake 45-55 minutes (longer if refrigerated) until set and top is toasted.

Let stand 10 minutes, cut into squares and serve with powdered sugar or maple syrup.

That and some fresh berries......yummmmy breakfast treat!!!

Jello Pudding?

Does anyone have issues when they use this in cooking? I've researched it a ton and I consistently find it listed as gluten free.....Kraft will label, blah, blah, blah......but I just wonder sometimes......

New yummy's and garlic cheese bread

Tried a few new products this past week. Schar is a European brand that I recently discovered. Tried the breadsticks this week as a snack with some cream cheese...way YUMMMO! Then tonight I made mostaciolli with the penne pasta and garlic cheese bread out of the pizza crusts. The kids even told me it was really good....and they are WAY picky about gluten free stuff.

Anyone else ever had their stuff??? Anything in particular you liked???

BTW....for the cheese bread I used a cup or so of cottage cheese that I ran through the food processor with half stick butter, a tsp or 2 of garlic powder, 1/2 cup or so of grated parmesan, and a cup or so of Italian blend cheese. I smeared that on the pizza crust, sprinkled some chives on it, a little more mozzerella cheese and popped it in the oven at 425 for 10-15 minutes. I put it on a pizza pan with holes which I think is essential when using prepared GF crusts....makes them crispy instead of soggy.

Corned Beef

So, this was super easy... a recipe from my mom.....

I found a corned beef slab that was labeled as gluten free so that is what I started with. Put it in the crockpot covered with water and all the juices that came with the beef all day.

When the time came I took it out of the crock pot, put it in a shallow baking dish.

Mixed 3ish tbsp Dijon mustard, 1ish tbsp paprika and 2-3 tbsp brown sugar, then spread it on the beef. Placed the dish in the oven, preheated to 375. Cooked until the glaze crystallized and then sliced it against the grain and served with horseradish sauce.

The kids LOVED it!!!

I just want to apologize for being such a slacker the last few months with posting! We had a burst water pipe back in January that flooded our kitchen, so we had to rip up all the flooring, replace drywall, etc....etc..... and since we were remodeling.......yeah, so anyway, my kitchen has been a mess for months. It is finally, mostly put back together....so cooking should resume full force soon.

I've got a thousand recipes I want to try out......so hopefully in a few weeks we will be back in business!!!

Creamed Chicken

This is a throw together at the last minute thing. Turned out great tho. The boys even ate the leftovers the next day!

about 2 lbs frozen chicken breast tenders, or whole breasts cut up
1 bag shredded cheddar cheese (about 2 cups)
2 cans cream soup (whatever you can find that is GF) (I used Progesso Mushroom)
1/2 cup or so Parmesan cheese
1 box GFPantry olive oil and garlic croutons crushed

preheat oven to 350.

spray a 9x13 baking dish. Dump the chicken in, sprinkle the cheese over top, dump the soup on that, sprinkle with the Parmesan and then spread the croutons on top of that. Put it in the oven until the chicken is cooked. I think it took about an hour, since my chicken was frozen, but of course I didn't actually check the timer........

Served it with some brown and wild rice mix and steamed broccoli and it was a HIT!

YAY!