Slow Cooker Roast with Pepperoncini's

This recipe was adapted from one I found on Pinterest (http://www.justapinch.com/recipes/main-course/beef/mississippi-crock-pot-roast.html). I loved the flavors of this and it wasn't spicy or anything so the kids enjoyed it as well. My husband loves pepperoncini's so we already had some in the refrigerator. Make sure, if you are making this gluten-free as I did, that you double check the soy sauce and dry ranch dressing mix.

Slow Cooker Roast with Pepperoncini's

Ingredients:

1- Chuck Roast (3-4 lbs)

1- Packet Dry Ranch Dressing Mix

2 tbsp Soy Sauce

1 tbsp Garlic Powder

1 stick butter

5-6 Pepperoncini's

 

Directions:

-Put chuck roast in the bottom of the slow cooker.

-Top with ranch dressing mix.

-Add in soy sauce to the sides of the roast and garlic powder to the top.

-Add the stick of butter on top of the roast.

-Place pepperoncini's around the butter.

-Cook on low about 6-8 hours. Add in carrots if you like.

-Add salt and pepper.

 

Enjoy with some Smashed Potatoes!

Pepperoni Pineapple Gluten Free Pizza

My husband really wanted me to share how I make gluten free pizza and there's really nothing spectacular or difficult about it. But it always turns out great! A lot better than delivery even! This was my first time using this brand of crust and it had awesome flavor! It wasn't as easy to work with as the Bob's Red Mill Pizza Crust Mix but well worth the difficulty spreading it on the pan. Hope you love it as much as he does!

Pepperoni Pineapple Gluten Free Pizza

Ingredients:
-2 boxes Tastefully Simple Pizza Crust mix
-1 jar pizza sauce mixed with one seasoning bag from box (great flavor!)
-1 bag pizza cheese
-1 can pineapple
-1 bag pepperoni

Directions:
- Make crust according to directions.
- Bake on a large, greased pizza pan.
-You can also roll string cheese (sliced into long pieces) into the crust for a stuffed crust. Yum. I didn't have string cheese this time though.
- After baking the crust for 10 minutes, add pizza sauce, cheese, pineapple, and pepperoni.
- Bake another 17-20 minutes.
- Enjoy!

Crock Pot Shredded Chicken

Another recipe you can easily through together in just a few minutes in the morning! A couple cans, some frozen shredded chicken, and cream cheese is all you really need. I made it just like "Taco in a Bag" using chicken instead of beef. I love my crock pot. Makes life so much easier on busy days! 

Crock Pot Shredded Chicken

Ingredients:

-chicken (about 3-4 pounds)

-8 ounces of cream cheese

-1 can corn, drained

-1 can black beans, rinsed and drained

-1 can of Rotel with green chilies 

Directions

-If using frozen, uncooked chicken, you will want to cook on low about 8 hours. If using already cooked, shredded chicken, you can make this in about 4 hours on low.

-Place chicken on the bottom of the crockpot and add cream cheese, corn, beans, and Rotel.

-That's it! Easy!! Add on top of Fritos, inside of tacos, or on rice! Top with Western dressing or Spicy Ranch!

Enjoy!

Gluten Free Cakes, Cupcakes, and Pies!

I think I will just gradually keep adding all the fun birthday cakes and holiday treats and such to this post so I can start saving them all in one place! Then I can keep track of my progress as I learn how to do this since they don't seem to offer any gluten free/allergy free courses on cake decorating anywhere. So be it! I will figure it out myself! :)

Most of these cakes are tree nut free as well as gluten free since we have another food allergy in the family as well. 

4th of July Strawberry Pie with Mini- Sugar Cookies

1st Birthday Minnie Mouse Cake

(with edible fondant crown)

Almond Chocolate Drizzle Cake

Strawberry Vanilla Buttercream Cake

Frozen Elsa Doll Cake with fondant and meringue snow flakes

Luigi's Haunted Mansion Chocolate Cake with Strawberries and Cream Filling

Vanilla Cupcakes with Raspberry Filling and Buttercream Frosting

Gluten Free Biscuits and Gravy

One of my favorite breakfasts of all time. These biscuits are amazing. Enough said.

Gluten Free Biscuits and Gravy

Ingredients:

1 recipe for Bisquick biscuits
1 pound ground Italian Sausage
4 cups whole milk
4 tbsp corn starch
1/2 teaspoon seasoning salt
2 teaspoons black pepper

Directions:

-Cook biscuits according to box directions.
-Crumble and brown the sausage until fully cooked.
-Remove sausage from skillet and set aside.
-Mix together cornstarch with water and add to sausage drippings.
-Heat over medium-low until it thickens.
-Slowly add in milk and seasonings.
-Continue to simmer about 10 minutes until thick gravy is made.

Salisbury Steaks

So if you haven’t noticed, I have been making a lot of hamburger recipes lately. I bought some frozen hamburgers at work so I have quite a few of them filling up my freezer for use. They are 100% hamburger, already shaped. Just need to add seasoning for quick weeknight meals!  I like to use what I have on hand so here is what I threw together for Salisbury Steaks.

 

Salisbury Steak

Ingredients:

1 box frozen hamburgers

1 package of mushrooms

½ chopped onion

1 tbsp minced garlic

2 tbsp Worcestershire sauce

1 can cream of mushroom soup

1 packet French onion soup mix (make sure it’s gluten free)

½ cup sour cream

Directions:

-Preheat oven to 350 degrees.

-Cook burgers on a skillet until cooked through.

-Add mushrooms, onions and garlic to the pan drippings and simmer until onions are translucent.

-Add in Worcestershire sauce, cream of mushroom soup, and French onion soup mix.

-Simmer about 5-10 minutes. (add in cornstarch and water mix if you need to thicken it up).

-Once you are done simmering, you can add in sour cream.

-Put the burgers on the bottom of a 13x9 inch pan.

-Add the gravy mixture on top of the burgers.

-Bake at 350 degrees for 20-30 minutes.

-Serve over rice or mashed potatoes.

Enjoy!

Chicken and Gravy over Mashed Potatoes and Biscuits

Here is how you can get the most bang for your buck when buying whole chicken, which is usually quite a bit cheaper than buying the boneless, skinless, breasts, which is what I typically buy. Here is what I did with my whole chicken!

Chicken and Gravy over Mashed Potatoes with Biscuits

Directions:
 

-Place whole chicken in crock pot, breast side up.

-Add your favorite chicken seasoning rub on top.

-Let cook on low about 10 hours, if frozen.

-Shred the cooked chicken and place on a platter, separating from the bones, skin, and fat. (I placed all the bones and excess on a plate to use for broth later.)

-Use the juices to make a chicken gravy in a skillet using cornstarch to thicken.

-Place all of the bones, skin, and fat, back into the crock pot.

-Fill the crock pot with water and cook on low overnight. (I cooked mine about 24 hours before I got a chance to work on it).

-I made biscuits according to the directions on a box of Gluten Free Bisquick and they turned out amazing!

-I also made mashed potatoes.

-I plated the mashed potatoes, put a biscuit or two on top, added the shredded chicken, and topped with the chicken gravy.

-After the chicken broth was finished in the crock pot, I strained it into separate containers and added salt to freeze for later use.

We really got a lot of use out of this one chicken!

Enjoy!