Favorite Find Friday – Snacks, Crisps


Favorite Find Friday2


Hello!  Back with a favorite find….I know it’s been a while.



This is my newest favorite find.  Off the Eaten Path Rice and Veggie Crisps.

I got this 20 ounce bag at Sam’s Club for less than $6

The are are healthy and delicious snack that I and my kids all love.

They are made with rice, green peas, yellow peas and black beans.

They also contain 3 grams of fiber, 3 grams of protein and less the 1 gram of sugars in a 1 ounce serving which is about 15 pieces.  The pieces are a little larger than a half dollar….uh, wait…..I just totally aged myself.  For those of you who remember half dollars, we understand one another!  For, those who don’t know, I’d say about the size of a mini rice cake, only very thin.

They are very crisp and not really flavor packed on first bite, but there’s just something about them that makes you want to eat more!

If you have tried them leave a comment and let me know what you thought.  If you haven’t try to grab a bag and give them a try, unless you can’t eat legumes and then come back and let me know what you thought!  These are GF, DF, Kosher, NF


Happy Gluten Free Snacking.


You can check out other Favorite Find Friday items here.


Gluten Free Banana Bread


imageWe went to visit friends a while back and she was in the middle of making banana bread.  Now, I don’t like bananas at all.  I haven’t eaten bananas since I was pregnant with my oldest – he’ll be 20 soon!  But I thought that banana bread smelled so good, it didn’t smell like bananas at all.  This was a gluten recipe so I didn’t eat any.  But, my daughter at some and she said it was fabulous.  My friend said it was from the Pioneer Woman’s recipe.  So I immediately looked it up and converted the recipe to GF.  She had baked hers in a large bundt pan.  I didn’t have a large bundt pan, but I have this mini bundt pan, so I used it and I halved the recipe below.  I think you can use whatever pans you have, if you don’t have a large bundt pan.


Preheat oven to 350 degrees
Grease and flour baking pans

2 sticks butter, softened
1 cup sugar + 2 Tablespoons
1/2 cup brown sugar
4 eggs
1 1/2 cups mashed ripe bananas

4 cups + 2 Tablespoons GF white flour
2 teaspoons xanthan gum
1 teaspoon baking soda
3 teaspoons baking powder
1 1/2 cup sour cream
3 dashes ground cinnamon


Cream butter and sugar.  Add eggs, one at a time.  Mix well after each.  Add mashed banana, beat well.

Combine dry ingredients mix in alternately with sour cream.

Pour into pan and bake.  If you’re using the large pan about 70 minutes.  I used the mini and did it for 30 minutes and then checked for doneness.

Invert on a cooling rack and allow to cool slightly.


Weekly Menu Plan – week of October 3, 2016


Gluten Free Always Weekly Menu Plan


Monday:  Mac & Cheese and Salad

Tuesday: BBQ Chicken Cornbread (crockpot)

Wednesday: Tacos

Thursday: Chicken Marsala, Rice and veggies

Friday:  Chicken Fried Steak, Mashed Potatoes, Peas

Saturday: My girl’s birthday

Breakfast – Dark Chocolate Raspberry Scones

Lunch – Wings, Potato Pancakes

Dinner – Burgers with Bacon on Buns

Sunday: Loaded Baked Potato Soup


More menu ideas here and here.


Gluten Free Apple Sausage Cheddar Monkey Bread


imageI have never made monkey bread before but my friend Nancy used to make it.  This is not sweet and I’m not sure why they even called it monkey bread it wasn’t really anything like what my friend used to make, but that’s what the recipe I converted from called it.  I think I’d tend to call it a biscuit bake. Everyone liked it except me… I only thought it was ok.  But, I will make it again, it was pretty easy and a real crowd pleaser. I would change what I did a little…I made it in an small baking dish (approximately 8 X 11, totally a guess, but I know it was small than a 9X13).  Next time I think I will spread it onto a jelly roll pan/edged cookie sheet, I thought it was a little too biscuity/doughy and thick.  It might not be enough to “fill” the baking sheet but I think I’ll try it.


1 recipe of your favorite biscuit dough cut into 1 inch pieces (I used Angel Biscuits from my Thanksgiving eBook)
8 oz crumbled breakfast sausage
2 apples, peeled and diced
1 1/2 cups shredded cheddar cheese

Preheat oven to 425 degrees.
Grease baking dish.

In a medium skillet cook the sausage about halfway through, add the apples and continue cooking until the sausage is cooked through.  Toss the sausage mixture with the biscuit pieces.  Spread into baking sheet.  Sprinkle cheese on top.  Bake for 15-25 minutes depending on the size of your baking dish.  When I used the 8X11 I baked 20 minutes and then I checked it and baked 5 more minutes.image























Gluten Free Buffalo Cauliflower


Close up of the ones I baked in the oven.

When I went to visit my friend in Tennessee she made some oven roasted cauliflower that was so good.  I was never really a big fan of cauliflower before this.  So after having it that way and pretty much everyone in my family liking this I decided to try the Buffalo Cauliflower.  I did cook these on the grill before and they got a little burnt on one side.  But, let me just tell you, even burnt, they were amazing.  We could’ve eaten twice as much as I made they were so good.  You were suppose to toss them in wing sauce after you baked them, I’m not really a fan of hot sauce so I just served the sauce on the side.  Not only was this recipe delicious it was pretty simple, especially if you can get the cauliflower already cut up.


1/2 cup GF baking mix (I used Aldi Live Gfree)
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt

6 oz GF Beer (I used Redbridge)

1 head of cauliflower, cut into florets

Preheat oven to 450 degrees.
Line baking sheet with parchment and oil well.

In a very large bowl, whisk the dry ingredients together and then stir in the beer.  You want the batter to be a bit thin, but not too thin.  Add the florets to the batter and start turning to coat, continue until all the florets are covered with batter.

Spread out onto the parchment paper in a single layer.

Bake 20-30 minutes, turning halfway through.




Buffalo Cauliflower
I cooked these on the grill, they got a little burnt




Gluten Free Blueberry Biscuits


Gluten Free Blueberry Biscuits
before baking

Have you always been gluten free, or was there a time when you ate gluten? Well, before (since January 2010) I was GF I did eat gluten because I didn’t know that is what was causing all my stomach issues.  Anyway, I digress…. Have you ever had a Bojangles Blueberry Biscuit?  Well, my husband and I were discussing those as well as the cinnamon biscuits they make and that totally inspired me to make some.  I didn’t add the icing to them but that would totally have made them even better than they were and next time I will do it.  This is also a great recipe to get your kids cooking with you.  They can cut biscuits, place on baking sheet, drizzle glaze.  Build memories that will last a lifetime.

1 recipe of your favorite biscuits  ( I used the Angel Biscuits from my
Thanksgiving eBook.)
1 cup blueberries (I used frozen, straight from freezer)
3 Tablespoons softened butter
1/4 cup brown sugar

Make your biscuit dough according to your recipe.
Roll out to between a 1/4 and 1/2 inch thick and about 9 X 13 in size.
Spread 1 Tablespoon of the softened butter over the dough, sprinkle a 1/3 of the brown sugar over that and then a 1/3 of the blueberries.  Fold the dough over the toppings in thirds.  (I wish I’d taken a picture of this.) Then roll out again, it will be more difficult now, work quickly or the blueberries will start to thaw, and repeat the steps.  Cut the biscuits in desired sizes.

Place on parchment lined sheets.  Bake according to your biscuits directions.



Let cool slightly.  While they cool you can whip up the glaze real quick.

Simple powdered sugar glaze:

3/4 cup powdered sugar
2-3 Tablespoons milk or water
1 teaspoon vanilla

In a bowl put the powdered sugar, 1 Tablespoon of the liquid and the vanilla.  Stir together until smooth add more liquid as needed.  Just do it sparingly because sometimes glazes seem like they need more liquid but keep stirring and be sure it does or then you run into the whole add more powdered sugar – more liquid saga.

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