Categotry Archives: Quick and Easy


Gluten Free Coconut Shrimp



Coconut Shrimp
Coconut Shrimp

So I have really been craving shrimp. I saw a recipe in a magazine for shrimp with guacamole on a tortilla chip….that didn’t sound super good to me, but it did kick up my shrimp craving a notch.  When I ran to the store today that had wild caught shrimp on sale.  I grabbed a pack and made them for lunch, for myself.  I only shared one, they were so good!  Everyone else had already eaten, just so I don’t sound quite so greedy.

I decided to make coconut shrimp for two reasons.  One, they are yummy! Two, they remind me of when my husband and I used to ride motorcycles and we’d go to Daytona Beach for Bike Week. There was a restaurant there called Highland Cafe.  They served coconut shrimp with plum sauce (not asian plum sauce).  It was delicious and I’d look forward to this every time we went.  It’s been years now and I don’t know if they are even open anymore or serve this if they are, none the less it is a great memory.  I don’t know what they put in the plum sauce.  I tried to get the recipe, but didn’t succeed.  I do know it didn’t have plum in it, oddly.

The recipe came together super quick and easy.

1 pound raw shrimp, peeled and deveined (mine were medium sized, I guess)

4 Tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
1 cup unsweetened, shredded coconut (I used a fine shred, but I think the other would work, if you try it, let me know)
2 teaspoons sugar

1 egg white

Oil for pan frying – coconut if you have it

If you have to peel and devein the shrimp yourself (I did).  I pulled off the tail, you can leave it on if you want, then I ran my thumb from big end to little, digging  in a bit and the peel and the vein came off pretty much together.

In a shallow pan mix the cornstarch, salt, Old Bay, coconut and sugar.  Whisk to combine.

In a separate bowl whisk the egg white till it is frothy.

Dip each shrimp in egg white, let excess drip off then dip into coconut mixture, roll around to completely coat.  Set aside.

Once the shrimp are all coated, heat your skillet over medium-high heat.  Add oil.

Cook the shrimp for about 1 – 1/2 minutes per side.  You will see the shrimp turning pink as it cooks.

These were fabulous straight out of the pan.  But, I wanted a sauce too.

Blackberry Cocktail Sauce

Depending on how much you want to make, I will give parts measurements.

1 part blackberry jelly
1/2 part cocktail sauce

If parts confuse you, as they did me in the past, if you use 4 Tablespoons jelly, use 2 Tablespoons cocktail sauce.

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Gluten Free 7-up Biscuits


I know it sounds odd, but my cousin posted on Facebook about making them and I thought they sounded interesting and good.  So she gave me the recipe and I converted it to Gluten Free.


2 cups Gluten Free Flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon xanthan gum
4 Tablespoons Spectrum Non-Hydrogenated Shortening (Crisco would work too)
1/2 cup sour cream
1/2 7 up
1/4 cup butter

Preheat oven 400° 
Melt butter in 9-inch square pan.(Mine was about 7inches).
Mix flour, baking powder, salt, baking soda and xanthan gum together.
 Cut shortening and sour cream into flour mixture,  add 7up. 
Spread mixture into pan with the melted butter.  Alternately, you can cut into biscuits and place in pan.
Bake for 15-20 minutes.

Cookbook available for purchase!! Click here to purchase!  Get your copy today!


Gluten Free Caramel Sauce


I found this recipe over at Heavenly Homemaker.  I was looking for one without corn syrup. I made my first batch with brown sugar as I was making it for a crowd.  If I was doing it just for us at home I will use sucanat for it.  This was a huge success and I used it for the Gluten Free Samoas I made since I had it left over and I was very happy with it.

My only warning is to start it out on medium so your sugar has time to melt before it starts to boil, you really only want to boil it for 1 minute or it will start to turn to candy.  Again, I stored this in a mason jar and it reheated great on the stove in a pot of water.

2 cups sucanat or brown sugar
1/2 cup butter
1/2 cup cream (heavy whipping cream)
1/2 teaspoon vanilla extract

Place the sucanat, butter, and cream into a medium sized saucepan and heat over medium  heat until ingredients are melted and well mixed, stirring constantly.  Bring mixture to a boil and boil for one minute, while continuing to stir.  Pour mixture into a mixing bowl (I actually did this right in the pot) and add vanilla extract.  Whip with beaters for three minutes so that it will thicken. (I’m not sure how long I beat this, I did it by desired thickness.)

This made about 2 cups of sauce.


Hot Fudge Sauce


My son described this as liquid brownie… really was so very good, surprisingly simple to make and quick.  You could have hot fudge sauce in less than 15 minutes.

3/4 cup sugar
1/2 cup cocoa powder
1/2 cup heavy cream or whole milk (You might be able to use less than whole, not really sure.  I used cream because I had it on hand, next time I might not and I’ll use whole milk)

4 Tablespoons butter

2 teaspoons vanilla extract
pinch of sea salt

In a medium size saucepan, over medium heat combine sugar, cocoa powder and cream.  Whisk together and stir occasionally, as the sugar melts and then it will come to a boil.  Once it comes to a boil stir in the butter.  Continue cooking until desired thickness, stir in vanilla and salt.

After cooking I put this in a mason jar.  They are made to sustain heat and reheating in a pot of water on the stove, or I guess the microwave.  I don’t have  a microwave, so I can’t speak to this.  If you don’t have a mason jar you could just put it in a bowl, once cooled.  Then scrape into a pan and reheat over low heat.

This would also be a great gift idea.  Put it in the mason jar and tie a pretty bow around it.  If you want you can bring some ice cream with you when you deliver it and if you’re lucky they’ll ask you to stay!

Cookbook available for purchase!! Click here to purchase!  Get your copy today!


Cheddar Hard Apple Cider Fondue


Sorry about the original post for this.  I am not sure what happened, but everything I put in this post was gone between writing, saving and publishing….. aarrgghh!  The blessing and curse of technology!

I wish I could remember all the words I had used, but I can’t.  So, this will be more just a recipe.  Though, I will say that it was wonderful, super easy and delicious! Don’t be afraid to make fondue.

I recommend a fondue pot for this, or you might be able to keep it warm in a crockpot.

1 clove garlic, peeled and cut in half
1 cup hard cider, check for GF (I used Angry Orchard Apple Ginger)
1 pound sharp cheddar, shredded (check for GF)
2 Tablespoons cornstarch
Salt & Pepper

Rub the inside of a heavy pot or dutch
oven with the cut side of the garlic. Add the cider and bring to a
simmer over medium heat.
(If you really love garlic you could chop or garlic press it into the fondue)
In a bowl, toss the cheeses with the
cornstarch. Working in 3 batches, gradually stir the cheese mixture into
the cider until melted, cook, stirring
occasionally, until the mixture is gently bubbling, about 2 minutes;

Serve immediately from the dutch oven or transfer to a fondue pot or crockpot.

We had this with:
Challah Bread, cut into cubes
Apple slices
Bagel Chips
Peel and eat shrimp

Other ideas:
Pear slices
Boiled potatoes, tiny red ones, or chunks


No Bake Chocolate Macaroons


1 Cup Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp. Cocoa Powder
2 Tablespoons Maple Syrup
1/2 tsp. Vanilla
pinch of salt

*I used unsweetened coconut and wanted them a little sweeter so I add 2 Tablespoons of sucanat.

To Make:
Add coconut to your food processor, cover, and pulse several times to
further break up the coconut.
Add the remaining ingredients, cover, and run the processor again to mix
completely. Scrape down the sides if necessary.
Working quickly coconut oil melts very rapidly in your hands!, roll the
mixture into small balls and place in a dish lined with parchment paper.
Better yet, use a small scoop  to measure equally sized
portions, depositing them directly onto a container that will fit in fridge.
Refrigerate immediately, allowing the macaroons to set up, then cover and
store in your fridge or freezer.
Makes 10-15 macaroons, depending on size.


Gluten Free No Bake Cookies (nut free)


Well, you may not know this about me, but I LOVE peanut butter.  Just eating out of the jar on a spoon, peanut butter cookies, Reese peanut butter cups, peanut butter pie, no bake cookies…….I could go on and on.  However, about 2 1/2 -3 years ago I started noticing some unpleasant side affects after eating peanut butter all of which I promptly ignored for some time.  Then I decided to “test” my theory and see if it was indeed peanut butter, sadly, it was.  I haven’t eaten peanut butter for over 2 years now and I STILL miss it, even after all this time when I smell I want to eat it. But, I digress… this recipe does not include peanut butter, but it is a no bake cookie.

No Bake Cookies

1/2 cup butter, softened
3/4 cup sucanat OR 2/3 cup sugar
3 Tablespoons unsweetened cocoa powder
1 Tablespoon strong brewed coffee
1 teaspoon vanilla extract
pinch of salt
1 3/4 cup GF rolled oats

Options for coating the cookies:
Cocoa Powder
Toasted Coconut
Powdered Sugar
Ground Nuts (obviously this vetoes the “nut-free designation)

Cream together the butter, sugar, cocoa, coffee, vanilla and salt.  Once creamy and blended well, stir in the oats.  Once all blended I like to let the batter sit for 15-20 minutes to help soften up the oats.  Then I use a scoop and scoop up the cookies and roll into balls.  They will be very sticky – if you are going to coat them, choose a coating and do it right away.  Otherwise you can leave them and they will dry out slightly, only slightly though.  I have also flattened the balls to resemble more of a cookie.

NOTE: If you use the sucanat, let the the batter sit about 15-20 minutes before you add the oats, this will give the sucanat a chance to dissolve, otherwise it’s kind of crunchy.

This made about 2 1/2 dozen 1 inch sized balls


Indoor S’mores


Who doesn’t love s’mores?  I mean, hello! Chocolate, cookie and hot gooey marshmallows.  Yum!  I found these great cookies, I mentioned them in an earlier post, when I saw them I was thinking what a good graham cracker type crust they would make and how good they’d be in Blueberry Cheesecake Ice Cream. Not even thinking about s’mores until I got the box in the mail and opened them up and saw how gianormous they are!

Vanilla Honey Graham Cookies
Chocolate – I use chocolate chips or Hershey Bar
Marshmallows – I used mini, but whatever you have should work.
Toaster Oven

  • Put a piece of foil on an oven safe pan, small enough to fit in your toaster oven, (I’m sure you could do this in the oven too), this will make for easy clean-up if you have a meltdown. 
  • Take two cookies and place them side by side on the sheet. 
  • Top one cookie with chocolate and the other with marshmallows.
  • Toast for just a minute and then shut off the toaster and let sit until the chocolate is melty and the marshmallows are soft and gooey.
  • Sandwich the cookies together, press lightly, not too much or all the yumminess will ooze out the sides.
  • Eat and enjoy!


Rice Bake Casserole


You can play around with it as far as cheeses and the greens.  It’s super easy and a great way to use leftovers.

2 Tablespoons olive oil or butter
1 small onion, minced
Pinch cayenne
Season Salt – I use Morton’s and/or Kirkland’s no salt seasoning
1 package frozen spinach/kale/collard greens, thawed, drained and chopped (I have also used fresh spinach, uncooked)
1 cup milk (or chicken stock)
2 eggs
2 cups shredded cheese – sharp cheddar or Mexican blend
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped basil leaves
(I use dried spices as I don’t usually have fresh spices on hand and you use about 1/4-1/2 the amount)
Salt & pepper

You can leftover chopped up chicken to this or leave it out for a vegetarian dish.

Preheat oven to 350°.  Butter a large casserole dish.

Saute onions with olive oil and cayenne until translucent.  Add the
greens and cook for 3-10 minutes.  If you’re using collards, they need a
longer cook time, shorter on the spinach.  Set aside.

In a large bowl, which together milk and eggs.  Add the cheese, rice,
parsley, thyme, basil and spinach mixture and combine well.  season with
salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

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Pizza Pasta Bake


16 oz bag of GF Pasta (Tinkyada holds up great)
1 1/2 cups shredded mozzarella – 1 cup to stir in – 1/2 cup for top
2 cups Pizza Sauce – homemade or you can buy it
Hormel Mini Pepperoni – I used 1/2 a bag but use as much or as little as you want.  These are gluten free and they come in original and turkey.

Preheat oven to 350°.
Cook pasta on the short side of the time required.  So it will be al dente. 
Drain and stir in 1 cup mozzarella, pizza sauce and pepperoni.
Top with remaining cheese.
Bake 12-20 minutes if you just threw it together.  If you made it ahead, and it’s cold, you’re need a bit longer – say 30 minutes or so.

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