Gluten-free Pineapple Salad Recipe

This gluten-free Pineapple Salad recipe is another gluten-free recipe from the way-back machine. When I saw it highlighted in a magazine, it brought back memories of church potlucks from the 1960s and 70s. Perhaps it will find a place on your table this holiday season.

  • 20 ounces crushed pineapple with juice
  • 6 ounces lemon gelatin
  • 4 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/2 cup chopped pecans

Boil pineapple with juice in medium saucepan and add lemon gelatin. Stir until gelatin is dissolved.  Remove from heat.

While gelatin is still warm, add softened cream cheese. Stir until fully melted.

Stir in mayonnaise until fully mixed.

Add chopped celery and pecans.

Pour into an 8X8 inch glass baking dish and refrigerate until set. About four hours.

Enjoy.

I wish you well.

Sandy

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Gluten-free Pumpkin Spoon Bread Recipe

This delicious gluten-free pumpkin spoon bread recipe is perfect for adding a touch of autumn to your meal. Although it is more involved than most recipes I post, the extra effort is worth it.

  • 2 tablespoons butter, plus more for greasing the pan
  • 2 cups low-fat milk
  • 3/4 cup gluten-free yellow cornmeal
  • 1 cup canned pumpkin puree (Don’t be like me and misread that as 1 CAN.)
  • 3 tablespoons maple syrup
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, separated

Preheat the oven to 375 degrees F with the rack in the middle.

Lightly coat a 2-quart high-sided baking dish with butter.

In a medium saucepan over medium-high heat, combine the milk and butter. Bring to a simmer, then reduce the heat to medium and stirring all the while, gradually whisk in the cornmeal. If you don’t add the cornmeal gradually, you’ll end up with lumpy batter.

Simmer, stirring frequently with a whisk, until the mixture thickens. About 2 minutes.

Remove from the heat and stir in the pumpkin, maple syrup, thyme, salt, cinnamon, ginger, and nutmeg.

Let the mixture cool for 15 minutes.

Whisk the egg yolks into the cornmeal mixture until incorporated.

Using a mixer, beat the egg whites until soft peaks form. 1 to 2 minutes. Fold the egg whites into the pumpkin mixture until just incorporated, then pour the mixture into the prepared dish.

Bake until golden brown on top and set in the middle. 40-45 minutes.

Let rest for 5 minutes before serving.

Enjoy.

I wish you well.

Sandy

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Gluten-free Gumdrop Cookie Bar Recipe

Here is a delicious gluten-free Gumdrop Cookie Bar recipe from my childhood. The hardest part of the recipe for me is refraining from eating all the cinnamon and spearmint gumdrops before they make it to the batter. 🙂

  • 2 cup gluten-free flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3 eggs
  • 2 cup brown sugar
  • 1/4 cup evaporated milk
  • 1 cup sliced gumdrops
  • 1/4 cup chopped pecans

Sift and mix together flour, salt, and cinnamon.

Beat eggs, sugar, and milk.

Add dry ingredients to eggs mixture. The batter will be stiff.

Add gumdrops and nuts.

You can cut the gumdrops with kitchen shears, or a sharp knife. Sugar from the gumdrops will make the knife sticky. Dipping it into a glass of warm water helps.

Spread in greased 9 X 11″ pan.

Bake at 325 degrees F for 30 minutes. The top will be cracked.

Enjoy!

I wish you well.

Sandy

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Gluten-free Butternut Squash Frittata Recipe

This delicious one-pan gluten-free butternut squash frittata can be served at any time. Because butternut squash is extremely hard to cut, if you can find pre-cubed squash, that’s the best way to go. Another option is to slice the squash in half length-wise, place in a dish with approximately 1/2 inch water, and microwave several minutes to soften enough to cube.

4 cups butternut squash cubes
1/2 red onion, cut into thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 large eggs
1/3 cup whole milk
2 tablespoons chopped fresh sage (or parsley)
1 cup grated Gruyère cheese

Preheat oven to 425°F.

Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.

In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven.

Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese.

Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes.

Cool for a few minutes, cut into wedges, and serve.

Enjoy!

I wish you well.

Sandy

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Gluten-free Chicken and Spinach Pasta Bake Recipe

Rotisserie chicken is the key to this delicious gluten-free Chicken and Spinach Pasta Bake recipe.

  • 8 oz. uncooked gluten-free rigatoni
  • 1 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 10 oz. package frozen chopped spinach, thawed
  • 3 cups chopped rotisserie chicken
  • 14 1/2 oz. can Italian-style diced tomatoes (An additional can of diced tomatoes can be added if you’d like.)
  • 8 oz. container chive-and-onion cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 oz. shredded mozzarella cheese

Preheat oven to 375 degrees F. Prepare rigatoni according to package directions.

Meanwhile, spread oil on bottom of an 11 X 7 inch baking dish. Add onion in a single layer.

Bake at 375 degrees F for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

Drain chopped spinach well, pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl.

Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

Bake, covered at 375 degrees F for 30 minutes. Uncover and bake 15 more minutes or until bubbly.

Enjoy!

I wish you well.

Sandy

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