Peanut Butter Frosting

Have you ever had a cupcake from a specialty cupcake shop that has a peanut butter frosting? I have and I seriously think that if there was food served in heaven, that would be one thing on the menu. I seriously love peanut butter frosting on a rich and delicious chocolate cupcake.

The one thing that I do not like from a cupcake shop, is that sometimes there is an absurd amount of frosting on top of a tiny cupcake and not only that, it's insanely rich. I set out to create a fluffy peanut butter frosting that wasn't too rich, was a little bit on the light side when it came to texture and I think I accomplished that. Whip up a batch of this peanut butter frosting and let me know what you think!

Peanut Butter Frosting

1c Creamy Peanut Butter
1c Powdered Sugar
5T Softened Butter
1c Cool Whip

Whip together the peanut butter and butter. Once incorporated, mix in the powdered sugar. When all is combined, fold in the cool whip and enjoy with a cupcake... Or a spoon. :-)

Cilantro Lime Rice

I am a HUGE fan of Cilantro, and lime... Well ok, I'm a huge fan of food in general. I think that's why being diagnosed with Celiac was so hard for me. Ok, back on subject, cilantro and lime.

You really can't go wrong. You want to make something bland suddenly burst with flavor (and Mexican flare)? Add cilantro and lime! The following recipe of Cilantro Lime Rice is the recipe I created to go with my "Taco Chicken and Avocado Salsa". The combination of all the flavors from the salsa, to the chicken, and the rice are absolutely perfect and that whole "bursting with flavor" thing... This recipe definitely has it!!! As soon as I can make my "Taco Seasoning" and write down a recipe with it, I'll get it posted!

Cilantro Lime Rice

2c Cooked Rice
1/2T Olive Oil
1/4c of Cilantro, packed loose
Juice of 1/2 of a Lime
Salt & Pepper to taste

Avocado Salsa

I absolutely love avocados. They are so fresh, delicious, and even good for you! Here on Oahu, avocados are usually hit or miss. We rarely have the perfect avocado sitting in the store waiting to be purchased. They are usually hard as a rock, and take a week or so to become "perfect", or extremely mushy, which we all know is NOT an option when you're making any sort of guacamole or avocado salsa.

This recipe is full of fresh and delicious ingredients. In this recipe, I use Batch 501's "Original" Sauce. Right now, it can be found in select stores around Jacksonville, Florida and Amelia Island, Florida or online. In my house, this sauce is a staple. I wish I was exaggerating when I say that, but I'm not. Since we live in Hawaii now, I get Michael to send me a dozen bottles at a time. This sauce is gluten free, labeled gluten free and is formulated so that it IS gluten free. It can be found and ordered at www.batch501.com if you don't live in the Jacksonville area.
Ok, now on to the avocado salsa recipe! I hope ya'll enjoy this wonderful and fresh salsa!

Avocado Salsa

(In this order)
1 Clove Garlic
Juice of Half a Lime
1/8t Onion Powder
Salt, to taste
1T Batch 501 Original
1/2 package of Grape or Cherry Tomatoes, cut in 4ths
2 Avocados, Large Dice

Combine everything except the Tomatoes and Avocados. Once it is combined well, add the tomatoes and avocados.

Batch 501 can be found at www.batch501.com.

Gluten Free Oatmeal Cream Pies

It has taken me over a year to perfect this Oatmeal Cookie Recipe. I tried for days a few months back, to get everything right, and it just didn't happen. Too much sugar, not enough flour, too many oats, not enough sugar. Finding the perfect balance of every single ingredient was difficult.

I use Pamela's Baking and Pancake Mix in this recipe (as many of my recipes) because I believe that we (Gluten Free People) deserve a break from the high costs of cookies, cakes, and any other sweet treats. Pamela's Baking Mix gives us a good gluten free flour blend at the best price possible. I will not write a recipe for you that is a mixture of 5 different flours, xanthan gum, and other mess that would end up costing you $100.

***The cream in this "Oatmeal Cream Pie" recipe is not mine. I have no idea who it belongs to but, I have been using it for over a year. It's not the person's exact recipe. I had to make some adjustments to make it to my liking but the base of it, is not mine.


Oatmeal Cookies
Yield: 3 Dozen Cookies

1c. Butter, Softened
1c. White Sugar
1/4c. Light Brown Sugar
1/4c. Dark Brown Sugar
1 Egg
2t. Vanilla
1 2/3c. Pamela's Baking Mix
3/4t. Baking Soda
1/8t. Baking Powder
1/2t. Cornstarch
1t. Cinnamon
1 3/4c. Gluten Free Oats

Pre heat oven to 350.

Cream together the Butter and all three sugars until well incorporated (2-3 minutes). Add the egg and vanilla and cream for at least two more minutes until nice and "fluffy". (Not very fluffy, but you will be able to see a difference).

In a separate container, combine the baking mix, baking soda, baking powder, cornstarch, and cinnamon. Combine with a fork.

Slowly add the dry mixture to the "wet" mixture on a low speed. Once all ingredients are combined, fold in the Oats.

Spoon out 1 1/2-2 tablespoon size balls of dough onto a well greased cookie sheet (or a lightly greased silk pad on your cookie sheet). Place in the preheated oven for 11-13 minutes, until edges are beginning to brown and the inside of the cookie still looks gooey. Let the cookies stay on the cookie sheet for 2-4 minutes so that the middle continues to cook without being in the oven. This will ensure that the middle stays gooey.

***The photo at the top shows what the cookies look like before they go in the oven, and right when they come out of the oven.***


Cream

7oz Jar of Marshmallow Cream
2t of Hot Water
1/2c. of Shortening
1/3c. of Powdered Sugar
1/2t. Vanilla

Cream all together and place on cooled cookies. This only makes enough cream for half of the cookies that the recipe makes. If you want all three dozen cookies made into "Cream Pies", double this recipe.

Gluten Free Dressing

This recipe belongs to my Mom. It is by far my favorite "Dressing" Recipe! I'm going to mix it up Wednesday, let it sit over night and then bake it Thursday around noon so it is nice and hot for lunch at one! As you know, most Dressing recipes are passed down from Mother to Daughter in almost every family. There isn't really a "Recipe" per se, for most Dressing you eat on Thanksgiving or Christmas.

I love this recipe! Most of us agree that it is better made with gluten free cornbread than the regular!!! I hope you enjoy it!!!

Gluten Free Dressing

1 Package of Bob's Red Mill Gluten Free Cornbread, cooked & crumbled.
4 Stems of Celery, Chopped
1 Small-Medium Yellow Onion, Chopped
1t Sage
2-3t Poultry Seasoning
2-3 Cans of Chicken Broth
1 Egg (Add the egg last, you will need to taste your mixture to make sure you are happy with the flavors before you add in the egg.)
S&P To Taste

Mix together cornbread, celery, onion, sage, & poultry seasoning. Add in two cans of chicken broth and add the third if the mixture isn't "soupy". If needed, add in the fourth can of chicken broth. Taste to make sure you are happy with the flavor and then add S&P accordingly. Beat the egg well and then add it to the mixture.

Bake in a well greased pan on 375 for 45 minutes or until center is firm and the edges start to brown.

Pumpkin Pie

Pumpkin Pie

1 Gluten Free Pie Crust (Either store bought or homemade, not pre-cooked)
1 Can of Pure Pumpkin (15oz)
1 Can of Evaporated Milk (12oz)
3/4c + 2T Sugar
1 1/2t. Cinnamon
1 1/2t. Pumpkin Pie Spice
2 Eggs

In a mixing bowl, slightly whisk the 2 Eggs and add in the can of Pumpkin. In another bowl, combine together Sugar, Cinnamon, & Pumpkin Pie Spice. Slowly mix the Sugar mixture into the Egg & Pumpkin mixture. Combine well and then slowly add your can of milk.

Preheat your oven to 425. Pour into pie crust and bake on 425 for 15 minutes and then reduce the temperature to 350 and bake for 45-50 minutes until an inserted knife comes out clean.

Slice and serve with a little portion of whipped cream or cool whip on top!

Crustless Quiche

If you are anything like me, you enjoy an easy breakfast dish that you can litterally throw together the morning of, and toss in the oven. This crustless quiche is that recipe! It's so healty, full of veggies and protein and of course, bacon!!!! This is the recipe you can use to impress the family on Thanksgiving or Christmas morning!

I had a few friends over for brunch last week, and this is one of the things I made. I cooked the bacon and the mushrooms the night before and just threw it all together the next morning. The worst part about a quiche, it takes 45-60 minutes to cook!!!! I don't have that kind of patience!!!!!

Crustless Quiche

8 Eggs, Scrambled (I whipped mine for 2 minutes. Makes a HUGE difference!!)
2 On The Vine Tomatoes, Sliced
1 Small Package of Mushrooms, Cooked
8 Slices of Bacon, Cooked then Chopped (You could also use any pre-done bacon, about 1/8c)
1/8c. Chopped Onion, Cooked or Raw, I like to cook them with the Mushrooms. (Yellow or Sweet)
1t Sea Salt
1/2T Black Pepper
1/2t Garlic Powder
Cheese of your choice. (I used Fetta)

Preheat your oven to 350 Degrees and grease a glass pie plate VERY WELL. Scramble or Whip your eggs well. If you whip them, they will double in size and make your quiche light and fluffy!!! Combine your eggs, Mushrooms, Bacon, Onion, Garlic and S&P in a mixing bowl.

Take one of your sliced tomatoes and use the four or five slices it makes and lay on the bottom of your pie plate. Pour over the egg and veggie mixture and then add the other sliced tomato on top. Place on a cookie sheet that is covered in aluminum foil and place in the preheated oven for 45-60 minutes, or until the center of your quiche is firm to the touch.

Remove from the oven and sprinkle your desired amount of cheese, let stand for five minutes and then slice and serve.

This dish will serve 8. Serve with a loaf of banana bread and fruit skewers drizzled with chocolate for a nice brunch!!! ENJOY!!!

Tomato Soup

 

 

 

Have you ever looked at the Nutrition Information on a can of Tomato Soup? I have not looked at it in a long time, but I can not imagine the calories and sodium content. I am beyond sure that the sodium in a can of tomato soup probably comes close to maxing out your sodium limit for the day.

I have always wanted to create my own tomato soup recipe. Not only because it would be healthier, but because gluten free tomato soup is so expensive for so little. This recipe turned out to be very inexpensive and made enough to feed eight people.

 

The day I decided to make it, I was taking a meal to a friend who has had some complications with her pregnancy and had been on bedrest. I don't know why I always seem to create new recipes when people are either coming over or it's a meal I'm taking somewhere. That is so dangerous!!! You have to come up with a back up plan just incase it doesn't turn out! Well, lucky me, this one turned out and we all LOVED it! This one is made from SCRATCH!!!! Not scratch as in canned tomatoes, but scratch as in fresh tomatoes from the produce section. I hope you take the time to make this and enjoy it as much as we did!! 

Tomato Soup

1 1/2lb. Roma Tomatoes (Chopped)
1lb. Slicing Tomatoes (Chopped)
2, 10oz. Containers of Grape Tomatoes -or- Cherry Tomatoes (Halved)
1 Large Sweet Onion (Chopped)
1 Medium-Large Green -or- Red Bell Pepper, I already had green (Chopped)
1/4c Olive Oil
1/2T Sea Salt
1/2T Black Pepper

Place all the veggies in a 9x13 pan, drizzle with olive oil and stir. Add S&P and stir again. Place in a 400 Degree oven for 30 minutes. After 15 minutes, remove from oven, stir, and place back for remaining 30 minutes.

After your veggies have roasted, place them in a large stock pot and add the following ingredients.

1 Box of Vegetable Broth
1/2T Garlic Powder
1T Italian Seasoning
1/2T Sea Salt
1/2T Pepper

Combine all ingredients well and let come to a boil for thirty minutes. After thirty minutes, place your soup in a blender, or use an immersion blender to make your soup nice and smooth. I left a few chunks of tomato so that the soup would be noticably homemeade.

Return your soup to the pot and let simmer for at least another thirty minutes.

OPTIONAL:
Add a 1/2 cup of heavy cream, combine well, and serve.

We topped our soup with sliced green onions (green end only) and ate Grilled Ham and Cheese sandwiches on the side, well, in our soup!!! ENJOY!!!

Chili

Down here in the South, football isn't just a sport, it's a way of life. Saturdays aren't just a day off in the weekend, they are holidays, and your schedule revolves around what time your team comes on.

Today, majority of my friends and family were bundled up in their favorite team's logo'd sweatshirt, with their favorite jeans and cute boots (ok, maybe just the girls in the "cute boots"), tailgating or sitting in front of the TV. Many of them were probably chowing down on some of their favorite cold weather foods and sipping on coffee and hot chocolate. Today, that wasn't me.

It was a windy, 70 degree day here in Northeast Florida. I tried to get all "fallish" by putting on my grey skinny jeans but then had to adapt to the weather and put on one of my favorite cropped sleeved Razorback T's and flip flops. We went out to run a few errands and go vote (you need to do that by the way...) and I was bummed when we drove through Dunkin' Donuts and I was forced to order an Iced Latte Lite, because the weather didn't permit it any other way. As we were waiting in line to vote, for about ten seconds the winds of Hurricane Sandy (AKA: Frankenstorm) were just cool enough that I put my cardigan on. For those ten seconds, I had a smile on my face and I knew just what I was going to cook when I got home, chili.

Last year I decided that I was tired of just throwing things together in the pot and it always tasting different, so, I finally wrote it down! Here's my chili recipe, which seems to be pretty popular with all those Navy boys that have eaten it! I hope you enjoy it as much as they do!

Chili

2lb Ground Turkey (You can substitute beef if you like)
1 (good size) Green Bell Pepper, Chopped/Diced
1 (good size) Onion (I like a yellow onion)
1T Salt
1T Pepper

Combine all of these ingredients in a large pot and let cook completely.

Then add:
1T Red Pepper Flake (or more if you'd like)
3-4T Chili Powder
1/2T Garlic
2-3T Italian Seasoning
3T Yellow Mustard
4T Worcestershire Sauce

Stir well and coat the meat.

Then add:
1 20oz Can of Petite Diced Tomatoes
1 20oz Can of Diced Tomatoes
1 20oz Can of Crushed Tomatoes
1 Can of Rotel (I use the "Original")
1 Can of Low Sodium Red Kidney Beans

Let simmer on Low for at least two hours, mine simmers for at least four, and then enjoy with any of your favorite "Chili Fixin's". The picture above was Clint's. I prefer my chili with just cheese on top and then I like to dip my Fritos so they don't get soggy. :-)

I'm on Facebook

Gluten Free Navy Wife is now on Facebook! It could be an easier way for you to keep up with any new recipes that will be posted! I am also doing my homework to have my own domain and branch out from the "blogspot" status. Any new updates will be posted here, on my blogspot and at facebook.com/glutenfreenavywife.

Thank you for reading and keep checking back for some new recipes created with some of Pamela's Products new mixes!!!

Silkiest, Softest Hands.

I don't know about you, but I am pretty addicted to the sugar scrub I wrote for "Softest, Silkiest Legs". I absolutely love it! Infact, I used it last night. I have been wanting to write a scrub that uses coconut oil and is a little bit grittier, so it would be more like a hand or foot scrub. I had my little sister, Bradey in mind. She loves sugar scrubs and likes my first scrub but really would rather have a gritty scrub over an oily one. This recipe was pretty much written just for her!

I put Hadley down for a nap a little while ago and decided I would get to work on this little beauty! I want to take some over to a friend tonight because she is watching Hadley while Clint and I go to the Brad Paisley & The Band Perry concert. (Free tickets and VERY excited!!!!)

I really hope you enjoy this scrub as much as all of you have enjoyed the last one. Infact, that blog alone has 1.7 million hits, so apparently that scrub is a success!!! ENJOY!!!!

Coconut Lime Sugar Scrub
3/4c Coconut Oil (I used the Whole Foods Brand Organic Refined)
1/4c Olive Oil
2c Sugar
Zest of One Lime
Juice of One Lime (Came out to almost 1/4c)

 

Whisk together your coconut oil and olive oil until all of the lumps are out of the coconut oil. Begin to whisk in your sugar one 1/2c at a time. After you have added 1 1/2c, start using a spoon to combine. Add your zest and stir. (Picture to the right is before you have stirred, at this point, it will look like mashed potatoes with lime zest!!!) You want to add your lime zest and lime juice separately because if you at the same time, they will clump together. Finally, add your lime juice and stir. After you have added the lime juice the texture of the scrub with become smooth.

Please let me know how this scrub worked for you and PLEASE, share it with your friends!!!

Poisoned... Ugh.

I love the rare occasion that we get to dine out! Seriously! With an "allergy" and a toddler, it's near impossible these days. I know restaurants that offer gluten free dining have become more available for people like us but sometimes, I wish they just wouldn't offer it if they can't keep their gluten and gluten free areas separated.

Sunday after church, we dined at Mellow Mushroom over in Jacksonville Beach. For starters, they were SO busy because the Jaguars (football) were on TV in the bar. That should have been my first red flag. If they are really really busy then they probably aren't going to be careful. Secondly, our pizza came out and was still cold in the middle, to the point that the cheese wasn't even melted. To me, that's a total bummer because on the rare occasion that I do get to dine out, it's even more rare that I get to eat pizza. REAL pizza, from a restaurant, not the kind I make at home. I ate one piece and shared a piece with my little girl. Apparently, I shouldn't have eaten at all!!!!!!

On our way home, I started getting a headache. I didn't think anything of it because we sat outside and it was very bright and when it's bright like that, I tend to get a little headache. BUT, as the evening progressed, my headache got worse and I was very nauseas. Sunday night, I went to bed elevated and with a killer headache and woke up a lot during the night with the same thing. The next morning, I felt ok, still had a headache but decided to power on!!! I ran over to base and got my sister a little "college care package" together and mailed it to her and then went for a walk with a friend. During this time, I started having some of the worst stomach cramps imaginable. Luckily, when we got home, Hadley went down for a nap and I was able to sit in agony and do my Bible Study (inbetween trips to the bathroom of course). It was one of the worst cross contamination issues I have had!!! Anything I ate or drank on Monday would go straight through me. My husband kept telling me that I needed to get fluids in me and I refused!!! Told him that I would drink water or gatorade as soon as my stomach chilled out!!! Ugh... I'm so glad that is over and I am pretty sure I am DONE with Mellow Mushroom for a while. It's not worth it. I love pizza and it is a WONDERFUL treat to get to have, but basically, I paid $20 for pain. Bad pain. Horrible pain. Would rather give birth again kind of pain!!!!!

Be careful as you eat out and don't be afraid to boycott a restaurant for a while if they have made you sick. Take to social media, tell all your friends and definitely let the restaurant know!!! My stomach hurts just thinking about the pain I was in...