Gluten Free Cooking 

Candy Cane Chocolate Loaves 

Ingredients

1/4 cup butter, softened
1-2/3 cups packed brown sugar
4 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup strong brewed coffee
1/2 cup vanilla yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon peppermint extract
3-1/2 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup miniature semisweet chocolate chips
TOPPING:
2 ounces white baking chocolate, melted
3 tablespoons crushed candy canes



Directions

1. Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking
spray. In a large bowl, beat butter and brown sugar until crumbly,
about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and
extracts until blended.
2. In another bowl, whisk flour, cocoa, baking soda and salt; add to
brown sugar mixture alternately with buttermilk, beating well after
each addition. Fold in chocolate chips.
3. Transfer to prepared pans. Bake until a toothpick inserted in
center comes out clean, 50-55 minutes. Cool 10 minutes before removing
from pans to wire racks to cool completely.
4. Drizzle melted white baking chocolate over loaves. Sprinkle with
crushed candies.

 

 Gluten free Oreo cookies for Christmas 

Ingredients

  • add Gluten Free Oreo Sandwich Cookies 
  • 2 cups White Chocolate Wafer
  • 8 ounces packages Reese's Peanut Butter Cup Minis
  • add Sprinkles of your choice or M&M, snowflakes

INSTRUCTIONS 

  • Line baking sheet with parchment paper. Set aside.
  • Heat white chocolate wafers in a double boiler until soft and creamy. Or in a microwave safe bowl, add white chocolate wafers. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until candy wafers are completely melted.
  • Dip Oreo cookies into melted chocolate using a fork or dipping tool and lightly tap to remove excess chocolate; transfer to parchment paper and immediately press a peanut butter cup minis to the top, and decorate with your choice of sprinkles, any other toppings. 
  • Allow Oreo Ornaments to sit until the chocolate hardens, or place in the refrigerator until set, up to 15 minutes. Eat & Enjoy!

Gluten free Crockpot Chicken Spaghetti

Gluten Free Crockpot Chicken Spaghetti 

Prep Time 15minutes 
Cook Time 4hours  30minutes 
Serves 6-8
 
Ingredients 

2 (10.5-ounce) cans cream of mushroom soup

1 (10-ounce) can Ro*Tel Tomatoes

6 ounces cream cheese, cubed

1 teaspoon garlic

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 black peeper

2 pounds boneless, skinless chicken breasts

1 (16-ounce) package spaghetti

2 cup shredded sharp cheddar cheese

Instructions

Spray the crock of a 6-quart crockpot with nonstick cooking spray. Add the chicken breasts. Add the undiluted soup, undrained tomatoes, cream cheese, garlic, garlic powder, and onion powder salt ,and pepper and mix well. Cover with lid. Cook on low for about 4 hours or until the chicken is just cooked through.
Once the chicken is cooked through, remove it from the slow cooker and allow it to cool slightly. Stir the sauce remaining in the slow cooker well. Once the chicken is cool enough to handle, shred it and return it to the slow cooker and mix with the sauce. Keep chicken warm in crockpot. 
Cook the gluten free pasta according to the package instructions. Drain well and add the pasta to the slow cooker. Mix well. Sprinkle the cheddar cheese over the top and replace the lid. Allow the cheese to melt then serve.

Note= there are several brands of gluten free noodles and a lot become a mush after sitting very long in a casserole. I have found the Barilla corn brand I use are still firm when casserole is used as leftovers.