GF Chocolate Covered Rice Cakes

It’s the time of year for cookies galore and all manner of chocolate-covered goodies! Here is a great way to make a gluten free treat for that person in your life who normally has to stand by and watch as everyone else splurges on yummy holiday food. 


 1 *bag rice cakes

1 package chocolate melting wafers

Peanut butter 

 *I found this brand rice cakes at Aldi. They’re only about half as thick as the ones you find at Walmart or elsewhere. So they work the best for this  recipe, but really, you can use any kind. 

 Now, spread peanut butter on one side of each rice cake, however thick you like.  

Melt chocolate wafers in a double boiler on low heat until smooth and creamy. Keep it stirred so it doesn’t scorch!


 Then you can dunk your rice cakes completely into the chocolate or you can dunk the bottom side and just drizzle the top.  
 As you can see, my drizzling abilities are not the greatest, but my  husband and kids had them completely eaten in two days time, so it didn’t affect the taste anyway. ūüėä

Let the rice cakes harden. Then try not to eat them all in one sitting! They keep well in the freezer too.  

*Update; I made another batch and added some marshmallow cream on top of the peanut butter before dipping. Oh the yumminess! 



Creamy Gluten Free Broccoli Soup 

This soup is a favorite in our house. Even the kids that otherwise will not eat broccoli, cheer when they see this soup on the supper table. It is such a comforting meal on cold winter evenings! 

As a bonus, it is a cinch to make if I’m in a hurry or need something last minute. It takes about 30 min. start to finish. 

This recipe will feed a family of six, so feel free to cut it in half. Or just serve the leftovers the next day. It’s just as good the second day. 

1 package fresh broccoli, about 3 heads. 

1 chopped onion 

3-4 cups milk

4-5 Tablespoons cornstarch 

Approx. 1-1 1/2 c. Velveeta cheese

1 tsp. dried parsley 

Salt n pepper to taste


1/2 lb. bacon, cooked and chopped

Or 1 cup ham cubes, cooked n chopped

Wash and cut up broccoli to your preference. Put it in a large soup pot or Dutch oven with a small amount of water.  

Add chopped onion. Or not, if you don’t like onions.  

Cover and steam. Do not over cook them at this point. You want them still crunchy, because they will get a lot softer later on. Drain. 

Now mix 4-5 tablespoons of cornstarch into about 3-4 cups of milk. I give you only approximate amounts here because it really depends on how thin or thick you like your soup.  

 Make sure the cornstarch is thoroughly mixed into the milk. You don’t want lumps. Then add the milk to the broccoli in your soup pot. Turn the heat to medium. You’re gonna have to keep this stirred as it gets hot, or you will end up with clumps of gelled cornstarch which is not good. If it doesn’t seem as thick as you’d like, don’t worry, adding cheese will thicken it up more and give it that nice creamy texture. 

Once it has warmed and thickened turn heat to low to simmer. Now add your cheese. I cut mine in chunks so it melts faster.  

  Then add your meat, if you want.  It’s perfectly good without and easier on your budget. But I love some bacon in it, altho’ I’ve used ham and that is good as well. You could probably use leftover chicken or turkey as well. 

Add your parsley at this point and salt n pepper. Word of caution here- if using ham it may not need as much salt. My family likes to put crushed tortilla chips in their bowls of soup instead of crackers. Since the chips are loaded with salt, I don’t add much to the soup or the chips can make it way too salty!

Continue to occasionally stir the soup until cheese is fully melted. 

Serve and enjoy!


Easy Blender GF Pumpkin Pie 

I am crazy over this recipe! So easy, so simple, and mostly, so scrumptious! Warm or cold, with cool whip, ice cream or just plain, you can’t beat this recipe! 

1 unbaked gf pie crust, Recipe here

1 (15oz) can pumpkin

1 (12oz) can evaporated milk

1 egg

3/4 cup brown sugar

3 Tablespoons cornstarch 

1 teaspoon cinnamon 

1/2 tsp. Nutmeg 

1/2 tsp. Ginger

1/2 tsp. Salt

1/2 tsp pumpkin pie spice, optional 

 Dump all ingredients into blender. Blend until thoroughly mixed. Pour into unbaked gf pie crust.  

 Bake at 425* for 5 minutes. Then reduce heat to 350* and bake for 55 minutes or until center is set. Remove from oven. Cool and enjoy! 


Perfect Gluten Free Pie Crust 

Do you like to make pie? I do! 

And here is a great gluten free pie crust for your holiday baking! 

Gather up your ingredients: 

5 c. Gluten free 1 to 1 baking flour

2 c. * butter OR lard

1 T. Vinegar

1 Egg


 *butter makes your crust very tasty. Lard makes it flaky. I like to do half of each for the flavor and the tastiness. 

 Cut your butter into the flour.  You can do this by hand or I like to just use my kitchen aid. Mixing by hand probably results in flakier crust. 

 Next put your egg and tablespoon of vinegar into a 1 cup measure, fill up with cold water and mix up a little with a fork.  

Slowly add to your flour mixture. Combine until just barely mixed.  

Now I like to set it in the frig for about an hour to make it more workable. But it is totally optional and you can use it right away. It will be slightly sticky, even when chilled.  Sprinkle your counter with gluten free flour into about 5 balls and roll out.  

Keep dusting your crust with gf flour as you roll it out or it will stick to the counter. Fold it gently in half and carefully transfer to pie pan. Patch up the cracks. Trim the edges.  

This recipe makes about 5-6 single crust pies or 2-3 double crust. It depends also on the size of your pie pan. 

There you have it- perfect gluten free pie crust for all your holiday pies! 

Gluten free  Pumpkin pie recipe coming up next! Or go Here to find a delicious and gluten free apple pie filling! 

Gluten Free Greek Pizza

Okay folks… If you’ve never tasted Greek pizza, you are in for a treat! This stuff is mouth-watering!


 1 prepared gf pizza crust, recipe can be found in my previous post. 

1/2 c. Mayo

1/4 c. *Sour cream

1 T. Olive oil

1 onion

4 cloves of garlic

1 T. Oregano

1 bag spinach

1 pint of cherry tomatoes

6 oz. crumbled feta cheese

1c. shredded mozzarella cheese

Olives, mushrooms, crumbled bacon, optional

 *sour cream can be subbed with plain Greek yogurt or cottage cheese 

Photo is missing sour cream. I ended up using cottage cheese instead, which I think was almost better. 

Mix the mayo, sour cream, oregano and two minced garlic cloves in a small bowl. Set aside. Chop tomatoes in half. Set aside. 

Chop onion and mince about two garlic cloves; put in a skillet with a tablespoon olive oil. 

Saut√© to desired crispness. Add about half of the bag of spinach. Saut√© two minutes. No longer than that or your spinach will be almost nothing.  

Yeah, maybe use a bigger skillet than I did. ūüėÄ or just smash it in. It will go way down at the end of two minutes. 

Remove from heat and set aside. Now gather all your toppings together.  

Spread mayo mixture over pre baked crust.  

Spread the onion and spinach mixture on next. You can add some fresh spinach too at this point, if you want stronger spinach flavor.  

Add tomatoes, olives, and bacon, etc.   

 Put in 400* oven for 10 minutes.  Take out and top with feta and mozzarella cheese. Bake for another 10 minutes or until cheese is melted. Be astounded at the amazing flavor of this pizza!   


Easy Gluten Free Pizza Crust

I know there are many gf pizza crust variations. Cream cheese crust, cauliflower crust, you name it, but this is the only one I use. The only one my family will eat really. 

 3/4 c. Warm water

1 T. Yeast

1 T. Olive oil

1 tsp. Salt

1.5 – 2 c. Gluten free all purpose flour

Pour water in a small mixing bowl, add yeast, salt and oil. Stir mixture, gradually adding flour. I only give an approximate amount for flour, because it depends on the kind of flour you use. The liquid to solid ratio here is what is important. You want it to be a batter that pours easily. This is not a dough.  

Pour into a greased pizza pan or cookie sheet. Spread it around evenly.  

Bake at 400* for ten minutes. It is normal for the crust to develop large cracks in it as it bakes. 

  Add your favorite toppings  and bake another 10 minutes at 400*  
 Recipe for this delicious pizza coming up next!

GF Taco Soup

There is something so comforting about a hot bowl of soup on a cold winter evening. And the nice thing about soup is that it is usually a quick easy meal to put together. 

 This soup is a standby in our house. I keep the ingredients on hand at all times for a last minute supper idea, especially if we are getting sudden company and I need plenty of food. It is a delicious and fast meal!

 2 lbs. ground beef

1 onion

1 clove garlic, optional 

1 quart OR 2 (15oz) cans tomato juice

3 (15oz) cans of beans, black, kidney or chili beans

1 (15oz) can diced tomatoes 

1 (15oz) can whole kernel corn

1 packet taco seasoning 

1-2 tsp. chili powder

Salt and pepper to taste 

 I used frozen corn from my freezer here and also homemade taco seasoning, which I may post a recipe for sometime in the future. 

 First, put your meat in a large kettle. Chop your onion and garlic and fry with your meat.  

Once it’s nicely browned, you can drain the grease off, or not, if you used lean meat.  

 Dump all the other ingredients in now. Heat to almost boiling, stirring occasionally. When it’s hot, turn down and simmer until you’re ready to eat. You can eat it right away, but the flavor is better if you let it simmer for at least 15 min. 

Serve with crushed tortilla chips, sour cream and shredded cheese.