Gluten Free “Beef” Stew

While Beef Stew isn’t necessarily a spring-focused recipe, it is a simple recipe that seems to reset your taste buds after a holiday, or even during picnic season. We recently over-indulged through the Easter holiday weekend, having a solid 3 days of family, food, and festivities. The following week, I needed a simple, REAL home-cooked meal. We were also spending the week trying to budget out our groceries and various other expenses working towards getting back on track with my “Spend Less, Value More” theme for the year. As I have mentioned before, my husband is an avid hunter, particularly PA fall Archery. We usually end up with a surplus of various cuts of venison to make it through the entire year. I have mastered the obvious: ground venison, sausage, kielbasa, and even some roasts, although I don’t love using the roasts.

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But every year we end up with an over load of packages labeled “deer loin.” The only way my husband cooks them is by frying them with breadcrumbs. Needless to say, he saves this meal for the very few moments when his gluten free family is not around. I wanted to find a way to use these up so they didn’t go to waste. I also recently discovered more of the McCormick Gluten Free Seasoning Packets. I LOVE the Brown Gravy packet and use it weekly in the winter, feeding my meat and potatoes husband.

I recently noticed a McCormick Gluten Free Beef Stew packet, and have been meaning to incorporate it into a recipe at some point. I know it is just as simple to create these seasoning mixtures and thicken the sauce with corn starch, but McCormick packets make such a nice, rich sauce that I’m just as happy to take the simple road on this. So one evening after the kids were in bed, and my husband had some show I was definitely not interested in on tv, I started trying to think of some new ideas for inexpensive meals. I decided to try a crock pot version of “Beef” Stew, using the term beef lightly with the intention to replace the beef with the deer loin we have in the freezer.

Knowing that venison is a mild meat, but has a very detectible flavor to some, I knew the McCormick packet would be a good pair up, since we’ve used other packets that have excellent flavor.

I also discovered that the Sam’s Choice brand Bone Broth flavors are gluten free and available at chains like Walmart. It’s an inexpensive brand and readily available which is super convenient if you aren’t in close proximity to a Giant, Wegman’s, Trader Joe’s,  Whole Foods, or any other Gluten-Free friendly organic-focused grocery store.

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I also recently broke down and upgraded my Crock Pot from my old turn-the-knob style to this Crock Pot with a timer, delay start, and VERY convenient settings when you have 10 + hours out of the house! If you purchase the one in my link above, you get an additional mini dipper with it! I don’t recommend the Crock Pots with the clip-on lids. They eventually break and the lids do not stay on well without the clips.

I started out by thawing the deer loins and tossing them in to the crock pot. Simple right? This entire recipe is SUCH A BREEZE, and trust me, turns out so well!

Next, I used long carrots and peeled them but did not cut them. I would not have done this if it wasn’t for The Wicked Noodle’s recipe on, Recipe Review | Balsamic Dijon Roast suggested to me by a great friend, where the original recipe used long skinny carrots. We LOVED the carrots like this, and they hold up much better when in a crock pot for 10+ hours. I simply diced my russet potatoes into nice chunks.

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Before adding the vegetables I sprinkled my seasoning packet over the meat in the crockpot and dumped one carton full of beef bone broth over top. Then I tossed my vegetables in, set my time and did not touch it again until I got home from work.

These types of meals are the best to come home to. The entire house smells so good the second you open the door. When I picked my kids up from our sitter, I told her how excited I was to get home and try this recipe out, when she said they just had a similar meal a few nights before. She asked me if I made biscuits, and thanks to her suggestion, I did just that! GLUTEN FREE BISQUICK is the best invention EVER, in case you weren’t sure. My girls and I were able to whip up a half batch of drop biscuits once we got home, but not before peeking into the crock pot to see how our little creation was stewing.

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I wish I could share the scent with the picture. Once our drop biscuits were finished, I couldn’t even wait for my husband to get home before diving into this dish.

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And there you have it, a simple meal that tastes like you slaved over the stove all day.

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Please let me know if you try this, if you use venison, or if you have any recipes you’d like to share! I always welcome feedback! Cheers!

  • Whitney

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Gluten Free Venison Stew

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 lbs deer loin, (or cubed beef)
  • 1 packet McCormick’s Gluten Free Beef Stew seasoning
  • 6-8 large carrots
  • 4 large russet potatoes cubed
  • 1 carton Sam’s Choice Beef Bone Broth (or other gluten free broth)

Directions

  1. Place the deer loin or cubed beef in the crock pot.
  2. Sprinkle entire seasoning packet over the meat. Pour in the carton of beef broth.
  3. Peel carrots and dice potatoes. Pour vegetables into crock pot. Set to low heat 8-10 hours. Keep warm until ready to serve.
  4. Optional: serve with Gluten Free Bisquick Drop Biscuits

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Gluten Free Tacos | Tater Tot Tacos

As a Celiac patient, there have been several minor difficulties in certain meals that I have struggled with for years. Tacos have always been a favorite meal option of mine; however, if you have ever been forced to switch from soft flexible flour tortillas to stiff and incredibly crumbly soft corn shells, you can understand my disappointment.

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As usual, any meal that cannot be a sandwich is converted to a salad. And if you have ever been forced to cut Gluten from your life, you can relate with me when I say, you can only eat SO. MANY. SALADS. Period.

My husband and I began making meals of loaded tater tots long before it became a “thing” or local made-to-order chains jumped on to the band wagon. It wasn’t until a trip to my sisters though, that I considered using Tater Tots as a base for tacos. I love Nachos, Taco Salads, and even suffering through the awful dry corn shells, but this was a whole new level of delicious. Tater Tots are top in my “these are a few of my favorite things!” (think The Sound of Music theme song added to my food list) So whenever my sister made dinner one evening and everyone loaded up a plate of tater tots, including this Non-Gluten-Free half of her family, I thought to myself, this is the answer I have been looking for.

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Tacos are such a quick and easy meal, but have been missing from our meal rotation, because like many good ideas, once they slip your mind, it takes some random reminder to bring them back to the fore front. I can’t even tell you the last time I had Tater Tot Tacos. So when we decided to get back on track with meal-planning and budgeting our groceries, (recently I have fallen off the spend less value more, theme for the year) I immediately thought of this, because it is simple and budget friendly.

We are the stereotypical western Pennsylvania family: a husband who hunts just about every season, and a wife who tries to incorporate all of that meat into her meals without anyone knowing it’s there. Needless to say we have a surplus of ground venison throughout the year. The thing I like the most about ground venison is that any meal with a significant amount of seasoning or flavorful sauce, masks the slightly different texture and hint of a flavor someone who isn’t necessarily fond of the meat, would ever notice. I started out with a pound of ground venison and a packet of Ortega’s Mild Taco seasoning. Every time I start browning ground venison I add both onions and garlic salt to the meat. After the meat has browned and any liquids have been drained, add in your packet of seasoning and cup of water.

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But before browning your meat, as it takes only a few minutes, you will want to place your tater tots in a preheated oven at 425 degrees. I prefer the Crispy Crowns, by Ore Ida, as they hold up better with the toppings, and have a nice little crunch. We brown our Tots for 15 minutes in the oven, sometimes flipping halfway through, sometimes not, depending on whether or not I actually remember to do it. Either way, both options turn out some delicious tater tots.

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Once your tater tots are in the oven, you would want to actually brown your meat and prepare your toppings. I have gone from a smorgasbord of topping options, to the simple tomato, lettuce, and cheese options. For this sample I have included shredded fiesta blend cheese, sour cream, diced tomato, romaine lettuce shredded, taco sauce, and of course the hearty ground meat mixture.

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My favorite part of this is the layering… I LOVE LOADED TATER TOTS. Literally with any toppings, I’m good to go.

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With a total of like 15 minutes of prep, you have a delicious and filling meal. It doesn’t hurt that it looks pretty too!

Tater Tots are always stocked in our freezer, as it is a safe option for both of my daughters to eat, they taste delicious, and are a convenient side when in a time crunch. Again, THANK YOU ORE-IDA for always considering the needs of Celiac patients in offering guaranteed gluten free products.

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Cheers, and enjoy the beautiful weather!

  • Whitney

Loaded Taco Tater Tots

  • Difficulty: easy
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Ingredients

  • 1/2 a bag of Ore Ida crispy crowns
  • 1 pound lean ground beef (or venison)
  • 1 packet Ortega Mild Taco Seasoning
  • 1 cup water
  • 2 roma tomatoes
  • 4 leaves Romain lettuce
  • shredded taco blend cheese
  • taco sauce
  • optional sour cream for topping

Directions

  1. Place half the bag of tater tots on a baking sheet. Bake in a pre-heated oven set to 425 degrees for 15 minutes.
  2. While the tater tots bake, brown the ground meat. Add seasoning packet and water, continue to cook over medium-low heat until thickened.
  3. Prepare toppings: shred lettuce, dice tomatoes, gather all remaining toppings of choosing.
  4. Once tater tots have baked, remove from the oven. Top first with meat, then cheese, and add additional toppings of choosing after that. Serve immediately.

Gluten Free Spring Cake

So one afternoon, while I was debating the final contestants for my blog’s Logo and writing Hello Logo, Welcome Home my oldest daughter was camped out beside me with her cute little Leap Frog Pink Laptop, plugging away at her work as well.

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As usual, I was multi-tasking and distracting myself on Pinterest when my oldest piped up saying, “Mommy! Wait! I want to make that cake right there!” Immediately pointing to a boxed cake idea utilizing food coloring and colorful layers on a bundt cake. After carefully inspecting the recipe, I said to her we would try it out.

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This was the original picture from Tablespoon my daughter saw online.

The recipe required a white boxed cake mix which in the world of gluten free, does not exist.

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Knowing that a yellow cake mix with food coloring would most likely look more orange than pink, I needed to come up with a white cake recipe. I continued to scour the internet for another hour or so until I had enough background information to develop a fairly simple gluten free white cake recipe.

So my daughters and I went to work, making a homemade Gluten Free White Cake recipe.

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I always start by measuring my dry ingredients and combining them first in a lovely spouted bowl. This cake was made with Pamela’s Artisan Blend Flour which is simple, and cup for cup convertible to non gluten free recipes.

Since this recipe has melted butter, I do this next so it has a chance to briefly cool. I’m pretty sure I’m going to experiment with melted butter in boxed mixes, because this cake turned out SO. GREAT!

Next, I place my mixer assistants on the counter and start beating the eggs and sugar.

After everyone is in place, I add in the butter, buttermilk, vanilla, and almond extract. Once everything is mixed really well, begin adding in the flour one cup at a time, and stop as soon as the cake mixture is just combined.

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This is my favorite cake batter to lick. And both of my girls would agree with me on this. (yes… my children lick the beaters when I bake. So do I, and we are all just fine…)

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As I was watching the cake lighten up in color with every scoop of Pamela’s Artisan Blend Flour, I was getting pretty excited! It was actually going to be a WHITE CAKE. But then we would be adding color to it, meaning that a true white cake really needed to be added to our future to-bake list.
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Look how delicious, fluffy and light this cake batter ended up! I hated to even color it! But needless to say, my daughter was anxiously waiting to add the color. So we divided the batter evenly among 3 bowls.

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I then began to color each section of batter to match the original cake inspiration, following through with a yellow, purple, and of course, pink portion.

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After finishing this cake, looking back, I would definitely pursue a deeper shade of purple cake, because while it was visible in the final product it would have been a little cooler looking with a deeper shade.

Now comes the fun part: handing three bowls of batter to a 3 year old and letting her go to town layering the colors in the pan. She loved this part; however, decided part way through it would have been better to just make a pink cake. Of course.

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Look at her, she’s like a little professional! The final cake looked something like this prior to baking:

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How pretty and fun is this cake? And once we finished baking it, about 40 minutes in the oven at 350 degrees, it looked even prettier!

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Now, here is where I went wrong. I did not let my cake cool long enough before attempting to remove it from the pan. So my cake cracked, but evenly so I was able to piece it right back together.

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You almost can’t even see the crack! Once the cake has COMPLETELY cooled, divide up your icing into 3 separate bowls.

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Again, you could make this from scratch, but when a classic white icing is already gluten free, and you plan to drizzle it, why not just use it from the can? It’s easily thinned by adding some milk to get the glazing effect you are looking for.

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I added my colors and found the shades I was looking for before attempting to thin the icing and it worked out really well this way.

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Once your icing is slightly runny, your daughter is wired on sugar, and the cake is cooled, let her go to town flinging icing on to a cake. It might be slightly messy, but she had so much fun decorating this cake!

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The other thing I noticed was the original did not use a ton of icing. In our household, it’s a crime to under-ice a cake. Needless to say, this cake was drenched in frosting, and every bit of the final product was delicious!

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Just one handful of colored sugar sprinkles and we were finished!

The colors swirled pretty well, all things considered, but I think layering the colors in to the pan one at a time and then using a knife to swirl them would work out the best to achieve the true swirl cake effect.

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Well there you have it! One fairly simple Gluten Free White Cake Recipe, and another simple modification to make my daughter’s Gluten Free Spring Cake.

Cheers!

  • Whitney

 

Gluten Free White Cake

  • Servings: 12 servings
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A perfectly white and moist cake, with a delicious flavor that will fool even the keenest of taste buds.

Ingredients

  • 2 1/2 cups Pamela’s Artisan Blend Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Directions

  1. Set the oven temperature to 350 degrees. Combine all dry ingredients in a separate bowl and set aside.
  2. Melt butter and let cool slightly.
  3. In a stand mixer beat the eggs and sugar together. Add in the butter, buttermilk, vanilla and almond extract. Continue to mix at medium speed until combined.
  4. Add in the dry mixture one cup at a time until ingredients are just combined. Do not over mix.
  5. Pour into 2 greased  8 or 9 inch baking pans and bake 30-40 minutes until a toothpick inserted comes out clean. (For a bundt cake, bake for 35-40 minutes)
  6. Let the cakes cool at least 30 minutes before removing from the pan and transferring to a wire rack to continue to cool completely.

Gluten Free Colorful Spring Cake

  • Servings: 12 servings
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A fun twist on a classic gluten free white cake that is sure to wow a crowd or add a cheerful touch to a spring gathering.

Ingredients

  • 2 1/2 cups Pamela’s Artisan Blend Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 2 cups white sugar
  • 1 cup butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 can white icing
  • 3-6 Tablespoons milk

Directions

  1. Set the oven temperature to 350 degrees. Combine all dry ingredients in a separate bowl and set aside.
  2. Melt butter and let cool slightly.
  3. In a stand mixer beat the eggs and sugar together. Add in the butter, buttermilk, vanilla and almond extract. Continue to mix at medium speed until combined.
  4. Add in the dry mixture one cup at a time until ingredients are just combined. Do not over mix.
  5. Separate cake mixture into three even portions. Add food coloring to each to make a yellow, pink (use red) and purple (use red and slightly more blue) colored batter.
  6. Rotating between colors, pour layers of each color into a greased bundt pan. Bake for 35-40 minutes.
  7. Let the cake cool at least 30 minutes before removing from the pan and transferring to a wire rack to continue to cool completely.
  8. Using canned icing separate into 3 even portions, repeating the same food coloring portions as the cake batter. Thin each bowl out with 1-2 tablespoons of milk, until a glaze consistency has been achieved.
  9. Drizzle icing over cake alternating colors. Let the icing set completely before serving.

 

 

Last Minute Easter Treats

So it’s the night before your child’s Easter party and you are in a panic. Why? Because you just realized you do not have half the items to create the “bunny munch” or the Twinkie Race Cars” that are blowing up Pinterest this year. However, you have done a little easter shopping, low and behold, you have PEEPS.

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Peeps generally stir extreme love or extreme hate in fellow Easter snackers. For me, it’s in the extreme love category, and both my girls will agree with this side of the argument. I’m pretty sure I’ve never met a child who doesn’t love a marshmallow. After some minor research, I discovered Peeps are gluten-free. Interestingly, the Lavender peeps are DAIRY FREE as well.

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Seems a little strange that one specific color is dairy free while the others are not. The bunny shapes are not always listed DAIRY FREE either. Read your packaging.

On the official PEEPS & COMPANY website, you can shop by Gluten Free category. I found countless options available. I had a little more trouble finding dairy free specific listings. Anyways, getting off my rant and returning to a simple last minute Easter treat to please a crowd, “Treats for your Peeps!”

I love making printable tags for gifts, holiday events, treats, teaching materials, you name it. I don’t think I’ve ever met a teacher who didn’t love making or receiving a great free-printable.

I whipped these tags up last night for my daughters Easter party at the sitter, and couldn’t help but share with anyone who might need a last minute treat idea!

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It was such a fun, colorful, and simple treat to make! I used a couple packages of Peeps, some bakers twine, treat bags, and the tags that I printed. I kept the treat small, placing 3 little peeps in each treat bag. I also did not have treat bags in stock so I simply cut the end off of a plastic sandwich baggie. It was the perfect size!

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Start by sectioning your peeps in to 3 or 4 peep sections, depending on the size of your treat bags, and place them in each treat bag. Using just a small piece of bakers twine, Tie off the open end, leaving enough string to attach your tag.

img_7939.jpg I didn’t have a hole punch handy so my scissors had to work. Once the tag was attached you couldn’t even tell the difference!

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The girls go to a smaller child care so I only had to make a few, but enjoy sending extras for the “big kids” at the sitter’s. I personalized the girls tags; however, have provided a simple generic tag anyone can download and use!

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So simple but so cute! Hopefully this tag can help out an always multi-tasking mother this holiday!

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Cheers!

  • Whitney

 

(Click Below for the Printable Tags)

Easter Tags

The BEST Gluten Free (And Dairy Free) Sugar Cookie

Well this is it. THE. MOTHER. OF. ALL. MOTHER. The official: Gluten Free Sugar Cookie recipe. I’ve been speaking about my Mother-in-law’s sugar cookies for months now. She makes, no joke, the softest and by far the most delicious, sugar cookie recipe I’ve ever tasted. The recipe is very easy to make as well; however, I am not giving you her recipe.


I am giving you my modified, and gluten-free specific recipe. This recipe can be made dairy free by substituting the buttermilk with an “acidic milk substitute.” See the conversion graphic below from buzzle.com. (Thank you Pinterest!) I have made these cookies using regular milk and adding vinegar to it, whenever I get home and realize I forgot to purchase buttermilk. It doesn’t really affect the end product.

6047d6a047601fe9b277c22c14d75e5eThis is the one hot ticket item that every Bargerstock grandchild looks for at every holiday, from Christmas, to Easter, birthdays and even one time my mother-in-law and I decorated 4th of July cookies together (lord help me that she doesn’t still have pictures of those cookies…!)  They were a centerpiece at each one of our weddings, bridal showers, baby showers, and I have carried on her tradition of sugar cookies for each of my children’s birthday parties. She even attempted gluten free cookies once for me. Not being used to gluten free baking, I’m pretty sure she hated it. Having begun to fine tune the craft of gluten free baking I am beginning to find the “fixes” for the original recipe to create the updated Gluten Free version of her cookies.

The one specific detail that my mother-in-law always includes in her cookies is the very era-specific “Star-tipped” decorating that takes you right back to 90’s childhood when it was customary to buy old school style sheet cakes covered in star-tipped icing. More recently this has been replaced with a slightly more intricate, and less carpal-tunnel-causing method of cake and cookie decorating that look more like works of art than food.

I have created this cookies in a variety of ways, from the original star tipped style, to the flooded royal icing, and even to a combination of both, layering icing on top of hardened icing.

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Here you can see the classic start tipped icing from my post, Winter Birthday Blues Brightened, where we held a “Snow Bunny” themed birthday party for our oldest when she turned two.

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These cookies were my first attempt at “flooding” and layering of icing, (pardon the incredibly crooked lines… it was my first attempt!) which didn’t turn out too bad, the pearlescent dust really helped to cover up some of my unsteady hand errors. I made these for my youngest daughter’s Bohemian 1st Birthday. I also really enjoyed the “toothpick” effect of pulling the icing in the feathers. I will post a follow up with suggested decorating do’s and don’ts that I have learned through trial and error.

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These were from my second attempt at “flooding” icing. My niece was turning two last fall, and I had recently finish making the teepee and feather cookies, and really started to get obsessed with decorating. Plus, I found the jackpot royal icing recipe, which I will also share with you. This round I was able to get a better handle on lining and flooding.

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These are from the same round of cookie baking. The chef and her family were Disney bound in the near future, so in my cookie-obsessed mind, I decided I should make some Disney themed cookies to send in a care package along with each of their birthday gifts. I also sent Cinderella’s Castle; however, they were incredibly ugly so I didn’t even bother to photograph them.

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How can you not love a  flamingo tucked into a 3? Best accidental design ever! (I secretly forgot to purchase a flamingo cookie cutter… whoopsies!) fullsizerender-2.jpg

This last series of cookies is from my oldest daughter’s most recent birthday. We had a Flock on Over and Let’s Flamingle theme.

I had WAY too much fun with this theme and returned back to the classic star tipped icing style. It just seemed to fit so well with the pineapples scattered throughout the theme.

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And of course, the subject of today’s post: Spring themed sugar cookies.

So you can see, my Mother-in-law’s cookies will forever hold a precious place in our home, whether it’s the original recipe she follows or one modified to meet my family’s needs, these cookies are a tradition that WILL be passed on to my daughters.

To begin the recipe you will need to crazy kids with jammies having a bad hair day:

Just kidding, in a separate bowl combine your Pamela’s Artisan Blend flour, baking powder, salt, and baking soda. Set your oven to 350 degrees.

In your stand mixer, cream your Crisco (the magic ingredient to this entire recipe) eggs and sugar. I beat this on high speed until it’s nice and fluffy.

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Next, add your vanilla, almond extract, and then add in your buttermilk, (or dairy-free substitute following the conversion table).

6047d6a047601fe9b277c22c14d75e5eIt’s very important not to panic when your mixture starts to look like it’s curdled on you. It tends to get a little gross looking at this point, but I promise you, it will turn out amazing in the end.

The only way I can guarantee that your recipe will turn out with the quality consistency of a soft sturdy sugar cookie is if you follow this recipe exactly and use Pamela’s Artisan Blend Flour. It is a perfect CUP FOR CUP replacement whenever following a recipe you may have had prior to going gluten free. For this recipe you will need 4 1/4 cups of flour (previously mixed with your baking soda, baking powder, and salt)

Begin by adding the flour in 1/2 cup increments at a time, stirring on medium-low speed. Continue to stir and add flour until just combined.

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Once your flour is mixed, turn off your stand mixer and give it one last good mix with a wide spatula, being sure to scrape the sides well and incorporate all the flour. The batter will be fairly soft. Place the entire mixing bowl in the fridge for 30 minutes to allow the flour to stiffen up just slightly.

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Once your batter has chilled, it will still have a light, almost velvety feel to it. Time for the fun! By this point in baking, my youngest daughter has typically headed to bed for a morning nap, leaving my oldest and I to get down to business rolling and cutting out cookies.

I have to pause for a minute, because when we baked these cookies a month or so ago, it almost took my breath away looking through the photographs afterwards at how grown up she is becoming. She is such a kind child and loves to help, particularly in the kitchen that I can’t help almost tearing up writing about our afternoon of baking cookies together.

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Before baking, she and I have a routine. First, we wipe down the entire kitchen table, because lets face it, crust kids will be crusty kids… Next, we set up our Stackable Cooling Racks (enter Pampered Chef sales pitch), get out our pre-cut baking sheets, (GENIOUS invention), set out the container of flour, and cookie sheets.

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Finally, choose our cookie cutters. My daughter loves picking out the cookie cutters, although I need to find a better organizational system for storing baking supplies in the near future.

Our set up looks something like this:

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When preparing to roll your cookies, it’s important to remember some specific gluten free practices:

  • Only bake gluten free
  • If you are baking with regular flour wait until AFTER you have finished AND stored the gluten free product
  • Keep separate rolling pins for use with Gluten Free flours ONLY.

Flour your surface with a nice even layer, and flour your assistance surface to match.

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I like to work in small portions and I only re-roll my dough one time. If you work this dough too much, it becomes stiff and hard, losing the soft, fresh-baked feel these cookies should have. Trust me, I have made this mistake before. (Thanksgiving 2016 – ask any of my in-laws)

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Pat the top of your dough down with a little additional flour and begin to work it gently with the rolling pin.

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Melissa and Doug have a darling baking set that actually works for your little assistants. We need to get a second rolling pin soon for my littlest assistant.

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I like to leave my dough about 1/4 of an inch thick when I’ve finished rolling. When you begin to use cookie cutters, I strongly recommend keeping a metal spatula nearby to transfer cookies smoothly to the prepared baking sheets.

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Keeping in mind that you only want to re-roll your dough one time, be efficient in placing your cookie cutters in order to get as many cookies as possible from the dough.

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One re-roll of the dough will look something like this. Do not go beyond this or your cookies will be hard and crumbly.

Yes, even at 3 years old she pretty much has mastered the craft of baking. I could spend every day doing things like this with her.

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Once your cookie sheets are prepare, place in the oven for 10 – 13 minutes. I specifically chose this arrangement to demonstrate the variation in time. For the smaller cookies start with 10 minutes, and check them. Larger cookies like the butterfly, larger shapes and my daughter’s ridiculously thick “B” would all require a minimum of 12 minutes to bake.

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Once your cookies have finished they should look something like this. Set, but not browned, and puffed, but not sinking anywhere.

Transfer ALL cookies to a cooling rack about a minute after being removed from the oven.

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In the bottom right corner of the cookie picture above, notice how cracked and split those cookies are. These are ones that my daughter rolled, cut, re-rolled, cut again, about 3 times total before deciding they were ready. I included them to emphasize why you only want to re-roll your dough one time with this gluten free product.

If you are only baking on one cookie sheet at a time, consider placing your cookie dough back into the fridge between sheets. We typically have 4 baking sheets going at once, so I do not worry about keeping the dough chilled.

When I do re-use a cookie sheet, I don’t like to be wasteful of my baking sheets, so I place a second round of cookies onto the same pre-cute parchment paper I used on the first round.

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Once your cookies have completely cooled, your cooling racks make excellent “out of reach” resting zones for your cookies as you complete decorations on them.

My Mother-in-law’s cookies use canned classic white icing. And it’s amazing. Don’t judge the use of canned icing until you try it. Trust me, you can make very similar tasting icing from scratch, and I will provide you with some of my favorite homemade recipes for cookie decorating, but why waste the time? Unless you love the Royal Icing, then hold tight as I will be giving you the BEST ROYAL ICING recipe in the very near future.

A little canned icing, food coloring and some star tipping, and you too can celebrate in our family’s tradition of sugar cookie baking! I hope this recipe allows you the family project time my girls and I enjoy while baking together.

Cheers! and Happy Spring!

  • Whitney

 

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The BEST Gluten Free (And Dairy Free) Sugar Cookies

  • Servings: 6 dozen cookies
  • Difficulty: moderate
  • Print

Ingredients

  • 2 Cups Sugar
  • 2 eggs
  • 1 Cup Crisco
  • 1 Cup Buttermilk (or Acidic Dairy Substitute)
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 1/4 Cups Pamela’s Artisan Blend Flour (plus additional for rolling)

Directions

  1. Set oven temperature to 350 degrees. Combine flour, baking soda, baking powder, and salt. Set aside.
  2. In a stand mixer, beat the eggs, sugar, and crisco until creamy and slightly fluffy.
  3. Add in vanilla, almond extract, and buttermilk stirring until just combined.
  4. Begin to add flour in 1/2 cup increments until all dry mixture is just combined. Remove bowl from mixer, scarping sides with a large spatula to ensure all ingredients combined well.
  5. Refrigerate mixture for 30 minutes until firm.
  6. Flour surface and roll 1/4 of the dough at a time until 1/4 of an inch thick. Using cookie cutters, place cookies on prepared baking sheets.
  7. Only re-roll dough one time. Repeat with remaining 3/4 of dough mixture.
  8. Bake cookie sheets in oven at 350 degrees for 10 – 13 minutes.

Fun Breakfast | Simple Gluten Free Pancakes

 

I will never forget the trip to my sister’s when her youngest daughter was officially in charge of breakfast. She was making gluten free pancakes. In our house, we only worry about gluten free, but with my niece she is both dairy and gluten free. Using the Bisquick Gluten Free mix, which I cannot stress enough what an AMAZING mix this is, she substitutes almond milk in to replace the milk added. The mixture is dairy free (not soy free, but dairy free) and even with this additional substitution the pancakes taste just like the Bisquick pancakes I grew up with.

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Photo Credit: General Mills Website

My niece has been one of those unbelievably creative and one of a kind kids as long as I can remember. She is sweet, crazy intelligent, and every now and then reminds me so much of myself at her age minus all the access to . It’s fun to see her interacting with her sister, because I think her older sister is much like her mother, my older sister. I wonder if we had grown up closer together in age, if we would have been like those two.

Returning back to my niece’s clever pancakes, after she mixed the batter up, she tinted the pancakes with food coloring to match my oldest daughter’s request for pink. (brilliant idea for any toddler). But the next thing she did blew me out of the water on creative breakfasts. Using a decorating bottle, she poured the mixture into the bottle and used the bottle to create shapes and designs in my daughter’s pancakes. INGENIOUS!

Since this day, I have been following suit making pancakes like my niece inspired me, starting first, of course, with the Bisquick mixture, and following suit with food coloring and a decorator bottle.

And so when my girls requested “Breakfast for Dinner!!!” the other night, I began with this simple and very easy method for making pancakes! To start, I made one batch beginning with:

* 1 cup of Gluten Free Bisquick Mix
* 1 cup of Milk (I used 2 percent but Almond Milk is an excellent substitute)
* 2 Tablespoons of Oil (I used Canola)
* 1 egg

I then added 2-3 drops of red food coloring to achieve the perfect shade of pink.

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Once again, this awesome bowl from Pampered Chef comes to the rescue with the pour spout, but I have found a close substitute HERE if you’re in the market for a great mixing bowl. Perhaps it would be a good Mother’s Day Gift Idea for the baker in your life or to just treat yourself!

Begin by spraying your pan with a non stick spray or use butter. (We use Pam.) And heat the pan or griddle, no one has purchase a griddle in my house… I’m hoping I can get an add-in griddle when we replace our stove… someday soon… hopefully… maybe… probably not.

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Next, decide which shape you want to create. We typically stick to the basics: hearts, Minnie Mouse bows, Mickey Heads, and flowers. Draw the outline of your shape in the pan.

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Fill in your shape using a side to side motion.

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How stinking cute it this?! If you can master the art of the outline and fill, who would ever need a “Pancake Mold” ever again?

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Here is another cute little (and incredibly lopsided) shape. It’s SO EASY and is such a fun surprise for any child! My niece would get a little fancier and place the letter “B” in the pan, wait a few seconds and then fill in around it, the B looked like it was stamped into the heart-shaped pancake. You could have a field day making these cute little pancakes for your own little cuties.

Once your pancake has begun to set and the edges begin to puff a little, flip your design over and let your pancake finish just a few more seconds on the other side.

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If you’re a real perfectionist you could trim these up with a butter knife after removing from the pan.

 

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And just like that, you have a simple, but very pretty breakfast for a loved one, perhaps a special breakfast in bed treat? Or a sweet little cutie who is beginning to learn shapes and colors. Whoever you are preparing these for is sure to be pleased with this fun little twist on breakfast!

My parents recently purchased these DARLING little Easter plates and bowls for the girls. We decided a fun meal like “Breakfast for Dinner!” would be an excellent time to try out the new tools.

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The girls love having compartments to eat different foods  from and both girls have always responded well to several finger food options. Each of the girls was given a heart shaped pancake, along with their two favorite fruits of the week: (I use this term lightly because this really does change weekly) Apples and Strawberries. They also love sausage so it must be part of a “breakfast for dinner” kind of night!

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A few years back, I stumbled across these interactive plates on Uncommon Goods and I could not resist buying them as Christmas Gifts! Here is a link with my referral to find these Construction Plates and Utensils on Amazon.

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I can still remember my sister in law sending me a picture of him using the plate. I think at the time she was having trouble keeping him at the table to eat. This extra little bit of entertainment went a long way for him.

While my nephew loved this plate, I had to find a match for his sister, which lead me to this sweet little Garden Fairy Plate Set and Utensils so she could join in the fun as well!

Garden Plate How stinking cute is this little set?! My daughter has a match, and the “pusher tool” really helped when she was initially learning how to use the utensils. I would definitely recommend this set to any children from toddlers to elementary age because of how fun the tools are! Perhaps it’s my weird Obsessive Compulsiveness that I have passed on to my children, but I totally get why they feel the need to organize their food before eating it. Frankly, I wish I had a grown up set of these plates.

Hopefully this post inspires so creativity for your Sunday Morning breakfasts this week.

Cheers!

  • Whitney

 

How To | Make Gluten Free Box Cakes Taste like Bakery Style Cakes

Everyone loves a beautiful cake. If you have celiac disease or any type of gluten intolerance, going to a birthday party or any special occasion event involving a gorgeous cake is torture. We all know Bakery style cakes are so much richer, denser, and frankly, amazing. But if you are one of the select few who have found that bakery style cake that is Gluten Free you know what I mean when I say it’s like winning the lottery.

I have a friend, two friends really, who are amazing cake bakers. They have been tackling the gluten free cake baking field for me for several years now. This dynamic cake duo can make any gorgeous idea you throw at them. If you can find it on Pinterest, they will make it equal in grandeur, perhaps even a little better! Once, I gave them an invitation to my daughter’s baptism and they replicated the cake to match the design of the invitation! They have also mastered the art of gluten free baking.

If you follow any of my social media feeds, Instagram, Facebook, or Pinterest, (yes I have twitter too; however, I haven’t tackled that beast yet…) you will see all too often my daughters and I in the kitchen baking cookies, cakes, cupcakes, you name it! We love to bake! But the reality of making a cake from scratch on every baking whim I have, with two toddlers, is so unrealistic. So today I present you with a couple simple hacks to improve your typical gluten free boxed cake mixes to give them a rich bakery taste.

My cake mix of preference is Pillsbury; however, I have to credit Betty Crocker for breaching the name brand gluten free products way before anyone else in the market. My particular reason for choosing Pillsbury is the equivalent size factor. Betty Crocker cakes are great tasting, but do not come out to standard boxed cake sizes.

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I start out with one boxed cake mix and one small box of jell-o brand pudding mix. I typically use either the white chocolate or vanilla with a fun-fetti flavored cake. Cheesecake is also a good flavor to add.

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Next, add in 3 eggs, 1/2 cup of oil and 1 1/4 cup water. Using a stand mixer mix until well combined. The mixture will be thicker than a standard cake.

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The girls typically feel the mixer will not work if they do not hold on to it while blending. I think they also believe it gets them closer to paddle licking once it’s finished.

Be sure to stop mixing once or twice and really scrape down the sides well to ensure all of the mix is incorporated. Your finished mixture should look something like this:

 

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Next you will want to prepare your cupcake tins. If it was up to the girls, every single cupcake would have a hot pink wrapper. Since we were preparing ones for a green event, we came to a mutual agreement with silver wrappers and green icing.

The box says you can get 24 half filled cupcakes; I disagree. I always place 24 cups but never get more than 20 cupcakes from one batch. I like my cupcakes to puff a little  above the wrapper, so I fill my cupcakes around 2/3 full.

This particular time I ended up with 20 cupcakes and just enough batter on the paddle to split between two cute and very anxious little girls.

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I then bake the cupcakes at 350 degrees for 20 minutes removing from the oven to cool slightly, and then transfer to a cooling rack to cool completely.

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There is nothing I am more disappointed in than an over-baked cupcake. They should never be brown around the edges. Dry cupcakes are gross. The pudding mix helps to add moisture and density to the cupcakes giving a slightly bakery feel, and I love t!

You can also follow these instruction with the gluten free Pillsbury Devils Food cake mix combining with a chocolate pudding mix.

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I have not tried it yet, but I think a chocolate strawberry cake would be amazing if you added Strawberry Cream Pudding into the chocolate cake mix.

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Always remember to transfer the cupcakes to a cooling rack just moments after removing form the oven to allow them to coo completely before icing.

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My favorite recipes to make with these cupcakes include a White Chocolate Buttercream I came up with, Strawberry Buttercream, and of course my ultimate favorite, Auntie M.’s Gob Icing.

If you have an apple corer like The Pampered Chef’s The Corer it is a great tool to hollow out the center of a cupcake just slightly to make room for an additional filling or just a secret hiding spot for more icing! Check out my friend Kathy’s page and splurge on these amazing stackable cooling racks that I couldn’t live without! My first home-show business was The Pampered Chef and let me tell you, that is an amazing little business to get into. Not only did I make money while finishing my graduate degree, but I completely stocked our kitchen when my husband and I were just starting out. Check in with her if you think it might be something you’d be interested in!

Keep checking back as you will find all three of my most favorite icing recipes including the Best White Chocolate Buttercream, in the very near future! Have a great week!

Cheers!

  • Whitney

Recipe Round Up | Cadbury Season!

 

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With St. Patrick’s Day freshly in the rear view mirror, it is only appropriate to move ahead to the upcoming holiday, Easter. I was walking through the isles at the grocery store a few weeks ago after proctoring the SAT exam, and came across my Mom’s favorite Easter treat: Cadbury Minis. A few years ago, I take full credit for successfully hooking my Mother-in-law on to theses little bad boys. So this post is completely for these two and all people who love Cadbury Minis.

Last Easter I was browsing Pinterest for ideas to use during our pre-Easter egg coloring family event I host each year. I randomly stumbled upon a recipe incorporating in Cadbury Minis leading me to a plethora of recipes! I was so shocked  and thrilled that I now have a Pinterest board dedicated to these recipes just for fun: Cadbury Mini-speration with additional recipes and ideas.

So here it is: 15 cute Cadbury Recipes to spark a little Spring Fever in us all.

  1. Bunny Chow

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I mean, like the name isn’t enough to sell you?? I just love this idea! And what a simple twist!

2. Mini Eggs Cheesecake Dip

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If you are looking for a simple recipe to add to any potluck or family gathering, this one is sure to please a crowd! Everyone loves the dessert styled dips. And Cheesecake? Well that just seals the deal!

3. Easter egg Pretzel Chocolate Swirl Bark

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I love bark recipes, but really need to work on my chocolate swirl patterns. Bark recipes make the best last minute gift ideas. Salty and Sweet, covers all bases and the festive colors are so pretty!

4. Coconut Macaroon Nests

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These delicate little treats are almost too cute to eat! Being a sweets lover, I couldn’t resist these and already have them scheduled mentally for Easter dinner at my parents!

5. Easter Nest Sugar Cookies

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Now, I can guarantee you I will see sugar cookies that look exactly like this at my mother-in-laws this year! Why? Because her sugar cookies are delicious, she decorates in this star tipped style, and she loves Cadbury Eggs! And who wouldn’t when you could make these sweet little nests with just a couple quick tweaks to convert it to a gluten free recipe?

Everyone in the family looks forward to her sugar cookies. She even made me gluten free ones one time, for my baby shower. They were sweet little pink and yellow star-tipped owls. I’m pretty sure she hated working with the gluten free flour and would agree there is a learning curve to get the feel of it, but trust me when I say, it’s an easy conversion!

 

6. White Chocolate Easter Egg Cupcakes

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I love these cupcakes! They are so sweet and light. But I think the best part is the egg carton presentation! It’s so cute! These are on my to-do list for a school party coming up in a few weeks!

7. Cadbury Chocolate Thumbprints

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I. LOVE. THUMBPRINTS. They are so simple and delicious! I also love six sisters’ stuff blog, and have lost count of the recipes I use from these lovely ladies!

8. Mini Egg Fudge

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Fudge should be a necessary staple at all holiday events. This one in particular makes me think of when I was young and my Mom and Aunts would go to Smicksburg, a local Amish village and buy all kinds of crazy fudge the day after Thanksgiving. We kids would wait for them to get home and dive into the pounds of fudge we knew would be hidden in those bags. I love when new recipes arouse a sense of nostalgia when viewed for the first time. It makes a new taste so personal right from the start.

9. Cadbury Mini Egg Blondies

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I feel safe to assume I will see this recipe in my Mom’s kitchen at some point in the next 4 weeks until the holiday. Blondies? YES PLEASE.

10. Easter Egg Layer Cake

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My next big project I want to tackle and master is cake decorating. I made a miserable attempt at my oldest daughter’s birthday and really need to recover my reputation with a pretty cake. Perhaps this simple recipe might help!

11. Peanut Butter Cadbury Cookies

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Chocolate-Peanut Butter, enough said!!

12. Cadbury Mini Egg Candy Bark

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These are so cute! I know I have already mentioned bark, but this one is so light and sweet looking, how could you NOT want to try and make it? I might have to improve my melting skills and bring this pretty little treat to life!

13. Cadbury Brownies

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Brownies are like a blank canvas, you can add anything to them to create unique and flavorful treats! And with the creation of some of the most delicious boxed gluten-free brownie mixes out there like Betty Crocker, Pillsbury, Pamela’s, and my sister’s personal favorite: King Arthur

14. Milkshake Recipe

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Alright, this recipe came from The Food Network so of course it’s beautiful, b I love the idea of a pretty milk shake! We just gave our youngest her first milkshake recently, and I’m sure I don’t have to tell you, she loved it!

15. Chocolate and Orange Mini Egg Cheesecake

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This particular recipe I posted with my Mom in mind. I always think of her when I hear the Orange and Chocolate combination thrown around. It’s unusual but works so well!

So there you have it! Does this post make you want to run out and grab the first bag of shiny plastic grass and get your spring vibes on?? I’m pretty sure I’ll be binging in the Easter sections this upcoming weekend.

Happy Spring everyone!

Cheers!

  • Whitney

Gluten Free Reuben

As a last celebratory Irish themed post, I present you with The Gluten Free Reuben. We love all things reuben in our house. When my husband and I took our delayed honeymoon trip to Maine for our first anniversary, we stopped in a cute little coastal town in New Hampshire for dinner to start our week off. This was my first truly normal dining experience. 5 years ago, dining out was so different in the New England area than it was for a Celiac person in Western Pennsylvania. Almost every restaurant we went to on our little getaway offered gluten free this, or gluten free that. I was in heaven.

Fast forward 5 years and my local area has gone above and beyond to catch up with the New England states jumping on the gluten free alternatives in almost every restaurant around. In my small town alone I have 5 different options for ordering a gluten free pizza. If you told 16 year old, newly diagnosed Whitney that in the future, not only would I be able to get gluten free pizza, but that I would have five different options, I probably would have cried. I still feel like crying thinking about how different my life was at 16 with this frustrating diet. Looking back, it was by far the best option of the possible issues I could have been dealing with, but as a teenager, I hated it.

When we discovered a tolerable tortilla shell a few years back, I made reuben styles quesadillas for St. Patrick’s Day. Now that gluten free bread is so readily available, it’s nothing to schedule a sandwich into our weekly meal plan.

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The recipe is pretty straight forward. I like to use Udi’s Whole Grain bread as a substitute for the classic Rye option. Start off by buttering one slice of your bread and lay it down on your prep area. Place 2 slices of the corned beef on to the bread and start the magical layering process!

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Next add a couple spoonfuls of Sauerkraut on to the meat, trying to drain off the excess liquid.

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Follow this up with Swiss cheese and the Thousand Island dressing.

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And then place those bad boys in a pan and grill away! I butter the top slice after placing it in pan. (I like to place a lid on for a minute to help heat up the meat and melt the cheese)

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Halfway through, flip the sandwiches and give a nice little golden hue to each side of the bread.

As always, if you are a split home like ours, half gluten free and half regular products, prepare on two separate surfaces, preferably preparing the gluten free sandwiches first. Here is a glimpse of what our counter looks like when preparing meals like this:

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It seems like a pain, but you get used to it quickly! It’s second nature to us at this point. Once your grilled sandwich has lightly browned on both sides plate that bad boy up and serve it with a side of Simple Potato Wedges.

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My second most favorite Reuben style dish, the one I will be taking to my Mom’s annual St. Patrick’s Day dinner is the Reuben Dip! My sister and I tried is several years ago when I spent the holiday weekend at her house. It was so good! I haven’t made it in a few years so I thought it would be a good variation on the holiday sides.

Cheers & Happy St. Patrick’s Day!

  • Whitney

 

Food Post | Debbie’s Pizzaburgers

This recipe is by far, one of my family’s most recent favorites. But I must warn you, it not for the healthy or faint-of-heart. If you were looking for an old-school, simple but delicious recipe that reminds you of simpler times where kids ran the streets of town and parents stood on the porch at dusk yelling for them to come home to eat, this recipe is for you. My husband asked me a few months ago to make  Pizza-burgers. So I of course, referred to my mother for a recipe and she gave me a recipe that is what I believe to be the most common concoction found in recipe boxes and even on the internet. Once I prepared them, my husband immediately said, “These are not like the Pizza-burgers I grew up with.” Intrigued, I called my mother-in-law the next day and she started out by warning me that I needed to try them before judging the ingredients.

Before I introduce the ingredients to my Mother-in-law’s recipe, I feel like I need to present some information. One of the main ingredients in this concoction of meats and cheeses is quite possibly one of the most mocked products on the market; however, has an incredibly interesting history.

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SPAM. Yes… I all but tossed the recipe at the first mention of the ingredient; but my mother-in-law assured me, it’s good. If you can get past the snapping of the can and dumping of a loaf of meat onto your cutting board, you will like the end result. Never having done either of these tasks with meat in the past, I was timid at the thought, to say the least. Nevertheless, I persevered and dove head first into my first Spam creation.

SPAM has quite an interesting history behind those tin cans. To begin, Dan Myers, the editor of The Daily Meal explains:

“Spam (or officially, SPAM), was introduced by the Hormel Foods Corporation in 1937. At the time, the fact that meat could be kept fresh for years by canning it was incredibly novel. It was rationed to troops during World War II, and while the Europeans the GI’s exposed to the canned meat largely didn’t want to have anything to do with it  (except for the British), those on the Pacific front fell in love with it, and it’s still extremely popular there to this day.” (thedailymeal.com)

The article also sites astronomical figures of 44,000 cans of spam produced every HOUR. I had to further investigate this statistic as it was staggeringly large. Several websites concurred with these statistics. I also reviewed the nutritional information presented on SPAM discovering the nutritional information to be no different than many brands of deli meats like Ham or Bologna.

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Spam is literally celebrated in Hawaii every year, particularly this year as the product will be turning 80! Myers goes on to describe how the publicity for SPAM grew after the War ended, citing: “After the war, Hormel launched a massive publicity campaign for the canned ham, recruiting a group of former servicewomen, whom they dubbed the ‘Hormel Girls,’ to tour the country promoting the product. By 1948 the group had swelled to 60 women with a 16-piece orchestra, and they were even given a radio show which aired until the group disbanded in 1953.” (thedailymeal.com) 

Intrigued by the history, I then started looking through the facts on the product located on SPAM’s home site:

  • There are 15 varieties of SPAM
  • Products are sold in 44 different countries
  • Over 8 BILLION cans have been sold to date
  • The canjo is a banjo made using a SPAM can (no joke… this is a REAL thing!)
  • Hawaii eats 7 million cans of SPAM every year (Think… 50 First Dates with Adam Sandler )
  • In Southeast Asia, SPAM is given as a luxury gift
  • There is an entire Museum dedicated to the SPAM brand in Austin, MN.
  • One SPAM brand plant produces 350 cans a minute.

The list goes on, and being one who is intrigued by weird statistics, I could go on for hours! Check out the SPAM home page for more fun facts.

Returning back to Debbie’s Pizza-burgers, I made my first batch a few months ago. I was amazed at how different hers were than the normal ones I was used to. I personally loved the variation on flavor!

To start off, brown one pound of meat in a pan. I add a little onion salt and garlic powder. We use a lot of ground venison so those seasonings are used every time a recipe starts with a ground chuck or ground venison. (If you were looking for healthy, I presume you could use a ground turkey; however, I have not done that yet.) My Mother-in-law also adds oregano. I add some during the meat browning and when adding the sauce later.

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This next step is the one that almost did me in: Grate one SPAM loaf and add it into the browned meat. Repeat this step grating in the block of Longhorn cheese. (On one particular occasion, I was unable to find this specific cheese, so I did some last minute research and discovered Colby cheese is almost identical in make and style It works as a good substitute. There was no flavor difference!)

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Continue to cook on low heat until the cheese begins to melt, occasionally stirring the two meats and cheese until combined.

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Next, add in enough Ragu traditional marinara sauce (I have also subbed in my favorite sauce on occasion when forgetting to get this specific brand, and noticed very little change in flavor) to moisten the mixture, (It took me about half of the jar, but use your best judgement) and season with a little more Oregano. Stir to combine.

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Now, to make the perfect GLUTEN FREE Pizza-burger, you need a good quality bun to support the hearty topping. We love Udi’s brand products and I am fortunate enough to have two local stores stocking the hamburger buns, hot dog buns, and loaves of bread in the gluten free freezer section. These items are available on Amazon in case options.

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Our family is a 50/50 split, so preparation for meals involving bread products requires two separate baking sheets, one gluten free and one for regular products. If you are preparing both types of pizza-burgers, be cautious and always prepare the gluten-free buns first to prevent cross-contamination with a spoon being re-dipped into the meat mixture.

Once you have prepared your pizza-burgers, place the sheet pans into an oven heated to 425 degrees for 10 minutes. You can do a lower temperature if you prefer, we just seem to always have tater tots with this meal and they require the higher heat.

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The gluten-free sheet pan always consists of tater tots along with the Pizza-burgers! Thank you Ore Ida for being certified gluten-free!

Once the timer goes off, pull those delicious bad boys out of the oven and let them sit a minute or two before serving. Trust me when I tell you, the flavor behind these burgers is like no other Pizza-burger you’ve had before. Debbie, we are calling this a winner!

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So, when you are looking for a quick dinner, or a twist on an old classic, pull this recipe out and surprise your family with a recipe full of ingredients that have clearly stood the test of time.

Cheers!

Debbie's Pizza-burgers

  • Servings: 6
  • Difficulty: easy
  • Print

An old classic with a flavorful twist that is perfect as a nostalgic recipe reminiscent of childhood.

Ingredients


– 1 pound ground beef
– 1 can SPAM classic or lite
– 1 block Longhorn cheese
– 1 1/2 tsp of Oregano
– 1 jar Ragu traditional marinara (only using half)
– 1 package hamburger buns
[/recipe-ingredients}

Directions


1. Pre-heat your oven to 425 degrees. In a large skillet, brown the ground beef and season with onion salt and garlic powder if desired.
2. While the meat is browning, grate one container of SPAM or SPAM lite and 1 block of Longhorn cheese.
3. Once the meat is brown, drain the excess liquid and add the grated meat and cheese. Stir to combine.
4. Add in approximately half the jar of Ragu traditional marinara, or just until meat mixture is moistened.
5. Season with Oregano
6. Once all of the ingredients have been mixed thoroughly, and cheese has melted, remove from heat.
7. Prepare hamburger buns on baking sheets. Spoon on to prepared hamburger buns. Mixture should cover approximately 8-12 Hamburger bun halves
8. Place baking sheets in the oven and bake for 10 minutes.