Cream Cheese Sugar Cookies

I was terrified of the idea of facing down our first holiday season gluten- and dairy-free.  Thanks to some very special friends and some very talented cooks, we produced several delicious, never-miss-the-gluten-or-dairy treats to eat and share!

Cream together:

-2 c sugar

-1 1/2 c. butter, soft (sub Earth Balance Soy Free Butter Spread)

-6 oz. cream cheese (sub Daiya cream cheese for dairy free version)

Next Add:

-1 tsp salt

-1 tsp almond extract

-2 tsp vanilla extract

-2 egg yolks

Cut in:

5 c. Jules gluten free flour

Chill dough for at least 2 hours.

Roll and cut your cookies, placing them on a parchment-lined baking sheet.

Bake at 375 for 7-10 minutes.

Source:  Natalie! Natalie! Natalie!! :)

Egg and Spaghetti Squash Casserole

Ingredients:
-1 Tbs olive oil
-1/2 yellow onion, diced
-1/2 c chopped kale
-Optional: 1 c breakfast sausage, cooked and diced or crumbled
-2 c cooked spaghetti squash strands (cooled to room temp)
-4 eggs, beaten
-1 tsp salt
-1 tsp pepper

1.  Preheat oven to 350 and coat 9 x 9 casserole dish with oil.
2.  Saute onions in olive oil.  Remove from heat and toss kale to wilt.  Add in cooked sausage and stir to combine.
3.  Place mixture into mixing bowl and add cooked squash, beaten eggs, salt, and pepper.  Mix until all are combined.
4.  Transfer mixture into casserole dish.  Bake 35-40 minutes  until top is golden and center is firm.  Serve warm.

Gluten Free Traditional Stuffing

This SUPER easy stuffing is an adaptation of the recipe I ate growing up.  You can make it ahead and warm it up, it's almost better that way!!

Ingredients:
-1 pkg Whole Foods gluten free stuffing mix
-Vegetable broth (check stuffing mix instructions for quantity)
-1 onion, chopped
-4 stalks of celery, chopped
-2-4 Tbs butter (or Earth Balance Soy Free Butter Substitute)
-2 Tbs dried sage
-salt/pepper to taste

1.  Saute onion and celery in butter until soft and caramelized.
2.  Heat broth to just boiling, then remove from heat and add sauteed vegetables, sage, and salt/pepper.  Let sit according to package directions.
3.  Serve immediately or cover and refrigerate.

Sausage and Kale Stew with Olive Oil Mashed Potatoes

Ingredients:
-1 lb sweet Italian sausage links, cut into pieces
-1 large onion, chopped
-1 28 oz can diced tomatoes
-2 Tbs tomato paste
-2 cloves garlic, minced
-salt and pepper
-4-5 small yukon gold potatoes
-1 small bunch of kale (or spinach)
-1/2 c milk (substitute almond milk)
-1/2 c olive oil

1.  Combine sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup of water, and 3/4 tsp each of salt and pepper in the crockpot.  Nestle the potatoes in the liquid and top with the kale.
2.  Cover and cook until the potatoes are tender, on low for 7-8 hours or on high for 4-5 hours.
3. Once done, transfer the potatoes to a medium bowl.  Add the milk, oil, and salt and pepper and mash.
4.  Serve the mashed potatoes topped with the stew.

Source:  Real Simple Magazine

Butternut Squash Cranberry Quinoa Salad

Ingredients:
-1 1/2 c butternut squash, diced small
-1/2 Tbs olive oil
-2 1/2 c cooked quinoa
-1/3 c dried cranberries
-1/2 c pecans, toasted and chopped
-1/2 c pumpkin seeds, toasted
-1/8 tsp pink salt
-Optional:  crumbled goat cheese



1.  Preheat oven to 400 degrees.  Line baking sheet with parchment paper. Toss squash with olive oil and sprinkle of salt.  Roast for 10-15 minutes, stirring once, or until soft but not mushy. (Length of time will depend on how big/small the dice is.)
2.  Allow squash to cool for several minutes then gently toss together in a large bowl with the rest of the ingredients.

Ginger Orange Sweet Potato Casserole (sugar free!!)

This yummy side dish was devoured by kids and adults alike.  And with no sugar added, there is also no guilt added!  Shout out to the awesome Mom's Group cookbook and Ms. Amber for this delicious addition to our holiday celebration.  This is a great make-ahead as you can assemble the whole dish the day before and then just warm it in the oven before meal time.

Ingredients:
-6 sweet potatoes
-1/2 c milk (almond can be substituted)
-1/2 c orange juice
-2 tsp orange zest
-2 eggs
-2-3 tsp fresh ginger, minced
-1/2 c molasses
-pinch of salt and pepper
-1/2 c crushed pecans

1.  Pierce holes in the sweet potatoes and place them on a parchment-lined baking dish.  Bake them whole at 300 for 4-6 hours or until the juice of the potatoes starts to ooze and caramelize.
2.  Let potatoes cool and then you should be able to pull the peels right off.  Leave potato "guts" in a large bowl until completely cool.
3. Combine cooled potatoes and all ingredients (except pecans) in a food processor or use an immersion blender in a large bowl.  Blend together to desired consistency.
4.  Spread mixture in a casserole dish.  (If you're making ahead, at this point you cover it and stick in the fridge.)
5.  Sprinkle crushed pecans and bake at 350 for 30-45 minutes.

Chocolate Olive Oil Cake

Ingredients:
-2/3 c regular olive oil (NOT extra virgin)
-6 Tbs Navitas unsweetened cacao powder
-1/2 c boiling water
-2 tsp pure vanilla extract
-1 1/2 c almond flour
-1/2 tsp baking soda
-pinch of salt
-1 c sugar
-3 large eggs


1.  Preheat oven to 325.  Grease the bottom and sides of a spring form pan.  Cut a piece of parchment paper to line the base of the spring form pan.
2.  In a small bowl, add the boiling water to the cocoa powder and mix until a chocolaty paste is formed.  Then, mix in vanilla and set aside to cool.
3.  In a small bowl, combine almond four, baking soda, and salt.
4.  In a freestanding mixer, put sugar, olive oil, and eggs.  Beat vigorously until mixture is aerated, thickened, and creaming - about 3 minutes.
5.  Turn down mixer speed and beat in cocoa mixture.  Then, slowly add almond flour mixture.
6.  Pour batter into prepared spring form pan.  Bake until sides of cake are set and the very center top still looks slightly damp - 40-45 minutes.
7.  Let cake cool in its pan on a wire rack for 10 minutes.  Ease sides of cake with small metal spatula and spring cake out of the pan.  Leave to cool completely and dust with powdered sugar or serve warm with ice cream!!

Homemade Corndogs

Living gluten and dairy free can sometimes be a challenge for our kiddos.  I love attempting substitutes that are healthier but still fun, kid-friendly food.  This one is a hit with the kids and the hubs!

(Note:  These freeze great and are an easy make ahead lunch for kids.  Just pull them out of the freezer and pop them in the lunch box, they are thawed by lunchtime!)


What you need:
-1 batch of gluten free cornbread batter
-Hot dogs (we prefer the Applegate Farms organic, uncured, all beef variety)
-1 mini muffin tin

1.  Preheat oven to 350.
2.  Generously grease muffin tin. (You'll need to do this between batches if making more than one!)
3.  Cut hot dogs into 1/2" pieces.
4.  Fill muffin tins 1/2 full with cornbread batter then push 1 piece of hot dog into each muffin cup. (This is a great step to involve the kids in the kitchen!  They LOVE putting the dogs in.)
5.  Bake for 12-15 minutes or until toothpick from center muffin cup comes out clean.
6.  Serve with ketchup and/or mustard for dipping, of course!

Gluten Free Cornbread

Loved by GFers and non-GFers alike!

Ingredients:
-2 large eggs, at room temp
-1 c. coconut or almond milk, at room temp
-1/3 c. olive oil
-1/2 c tapioca flour
-1/2 c potato starch
-1/4 c sorghum flour
-1 c Bob's Red Mill organic gluten free medium cornmeal
-1/3 c granulated sugar
-2 tsp baking powder
-1 tsp xanthan gum
-1 tsp salt

1.  Preheat oven to 350.  Grease square pan or line muffin tins with If You Care liners.
2.  In a large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
3.  In a separate bowl, whisk together dry ingredients until thoroughly blended.  With mixer on low speed, gradually beat in dry ingredients until  thoroughly blended and mixture thickens slightly.  Batter will be consistency of thick cake batter.
4.  Spread evenly in pan or fill muffin liners 2/3 full.
5.  Bake 25-30  minutes, or until to pis firm and edges are lightly browned.
6.  Serve warm!