Gluten-free Cucumber Tomato Linguine Salad Recipe

This gluten-free cucumber tomato linguine salad is perfect for summer meals, picnics, and potlucks.

  • 1 lb. box gluten-free linguine. Spaghetti noodles work fine if you can’t find g-f linguine.
  • 2 cucumbers, peeled, sliced, and quartered
  • 1 red onion, chopped
  • 2 tomatoes, chopped
  • 16 oz bottle Italian Dressing
  • 1/2 bottle McCormick’s Salad Supreme seasoning

Cook linguine per package directions.

Cool.

Chop vegetables add to cooled noodles.

Add Italian dressing and Salad Supreme.

Mix all ingredients well.

Marinate for 24 hours.

The longer this salad sits, the more intense the flavor.

Enjoy!

I wish you well,

Sandy

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Gluten-free Blueberry Dessert Recipe

This delicious gluten-free blueberry dessert is a tasty way to enjoy summer blueberries.

Blueberry filling:

  • 2 C blueberries (You can use fresh or frozen blueberries. If you want to skip making the filling, use a 16 oz can of blueberry pie filling.)
  • 1 C sugar
  • 2 Tablespoons cornstarch
  • 1 C water

In a saucepan combine the sugar, cornstarch, and water.

When mixed well and the sugar is dissolved, add the blueberries. Crush them into the mixture.

Cook over medium heat. Stir constantly until blueberries thicken, and the filling boils.

Cool.

Crust:

  • 2 C gluten-free graham crackers crumbs
  • 1 stick butter, melted
  • 1/4 C sugar

Mix cracker crumbs, sugar, and butter.

Press to form crust in 9 X 11 dish.

You can save 1/4 C of the mixture to sprinkle on top, if you’d like.

Topping:

  • 8 oz cream cheese
  • 1/2 C milk
  • 8 oz container whipped topping

Soften the cream cheese. Mix together with milk and topping. Beat well.

Assemble the dessert:

Layer 1/2 of the topping mixture over the crumb crust.

Spread all of the berry filling over that.

Add the remaining topping mix over the berries.

If you saved some of the crumb crust, sprinkle it over the topping.

This should be refrigerated 3-4 hours before serving.

Enjoy!

I wish you well.

Sandy

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Gluten-free Blueberry Lemon Pound Cake Recipe

Are you looking for a tasty gluten-free blueberry lemon pound cake recipe?

Then look no further.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries

Cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in lemon and vanilla extracts.

Combine the gluten-free flour, baking powder, and salt; beat into creamed mixture alternately with milk.

Fold in blueberries.

Pour into a greased 8×4 inch loaf pan.

Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack.

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Enjoy!

I wish you well.

Sandy

Gluten-free Cabbage Soup Recipe

The other day a friend gave me a huge cabbage from his garden. So what better to do with it than make delicious gluten-free cabbage soup? This recipe is super simple and makes six servings.

  • 1 1/2 tablespoons vegetable oil
  • 1 medium-sized onion, chopped
  • 2 stalks celery, chopped
  • 32 oz bottle V-8 juice (spicy works great)
  • 8 oz can tomato sauce
  • 1 chicken bouillon cube
  • 1 teaspoon garlic powder
  • 1 head cabbage, shredded

In a 4 quart stock pot, saute the onion and celery in the oil for 5 minutes.

Stir in the V-8 juice, tomato sauce, chicken bouillon cube and garlic powder.

Bring to a boil.

Stir in the shredded cabbage, reduce heat and simmer, covered, for 1 hour.

There you have it.

Enjoy!

I wish you well.

Sandy

Gluten-free Flourless Chocolate Mini Cakes Recipe

This tasty gluten-free flourless chocolate mini cakes recipe is super-simple to make, and oh so good.

  • 8 tablespoons (1 stick) unsalted butter, plus 2 teaspoons butter, at room temperature, for greasing custard cups
  • 8 oz semisweet chocolate chips
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • Confectioners’ sugar, ice cream, berries, or whipped cream for topping

Place a rack in the center of the oven and preheat the oven to 400 degrees F. Rub eight 1-cup ceramic or glass ramekins or custard cups with the 2 teaspoons of butter. Place these on a baking sheet and set them aside.

Place the 8 tablespoons of butter and the chocolate chips in a heavy saucepan over low heat. Heat, stirring until the chocolate has melted, 3-4 minutes, then remove it from the heat.

Place the eggs, sugar, vanilla, and salt in a large mixing bowl and beat with an electric mixer on medium-high speed until the eggs are frothy and have almost doubled in size, about 4 minutes.

Add the chocolate mixture a little at a time, beating continuously on low speed or whisking with a wire whisk. (Do not add all the chocolate at one time or the heat of the chocolate will cook the eggs.) The batter will thicken as the chocolate is incorporated.

Divide the batter among the prepared custard cups, spooning about 3/4 cup into each. Put the baking sheet with the cups in the oven.

Bake the cakes until they have risen and the edges are set ,12-15 minutes. (Because the inside of these cakes should have a pudding-like consistency, be careful not to cook them too long.)

Remove the cakes from the oven and let them cool for 10 minutes.

To serve, run a knife around the edge of each cake and turn it out onto a dessert plate. Add whatever topping you choose, or leave plain. Either way, they are delicious.

Enjoy!

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I wish you well.

Sandy