Categotry Archives: Party Food


Gluten Free Hot Ham and Cheese Rolls


First I’d like to say these were way better than I thought they’d be and I thought they would be pretty good.  Also, I was totally surprised at how good they were re-heated…..sometimes/often that is just not true with GF food, especially bread type items.  But these were just as good if not better re-heated.  I saw this on Pinterest, of course, and knew I had to make it GF.  The other thing I love about it is you can switch up the meat and cheese to so many different options.  I didn’t actually make it with ham, I used turkey.  But, I didn’t think hot turkey and cheese sounds as good as hot ham….  So on to the recipe…



1 recipe of your favorite pizza dough – this is mine or in a pinch this one.

3/4 pound deli meat, sliced thin but not shaved (I used turkey)
12 slices of cheese (I used cheddar)


1/2 cup butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire (USA Lea & Perrins is GF, other may be too)
1 Tablespoon Dijon mustard
1 Tablespoon poppy seeds

Heat oven to 375° F
Grease a 9X13 baking dish

Make glaze and set aside.

Roll crust to approximately 13X18 inch rectangle on an oiled sheet of parchment. Oiling is important so your dough doesn’t stick as you roll this up

Top with meat and then the cheese, filling the rectangle, you can overlap if needed.  I should’ve taken a picture of this.  Here’s an image from internet.  I didn’t put mine that close to the edge I left a little room

Photo credit:


Starting on the longer side, begin rolling up tightly.  I used the parchment to do this.  I rolled and then used the parchment to make it as tight as possible. I would roll and then slide my hand across the parchment to set it against itself and then pull the parchment up and roll again, repeating this until the end.  (I hope this makes sense)

Cut into slices 3/4 – 1 inch wide.  Place in prepared pan.

Pour glaze evenly over the rolls.

You can cover and refrigerate up to 24 hours OR bake immediately. I did not try the make ahead, if you do, let me know how that turns out.

I baked immediately for 25-25 minutes, until golden brown.

I think if I refrigerated this I would let it come to room temperature before baking, if not you might need a longer baking time.


Enjoy!!   If you give it a try come back and let me know how it turned out.


Note:  if you use the pizza dough recipe that I shared, this is DF, EF and GF.  So if you used DF cheese this would be DF as well.


Gluten Free Skillet Cookie




This was so good.  I cooked this on the grill but it can be done in the oven too.

Preheat oven to 350 degrees F or fire up the grill to high.

6 Tablespoons softened butter
1/2 cup sugar
1/2 cup brown sugar, packed

1 large egg
1 1/2 teaspoons vanilla extract

1 cup Mock Better Batter
/2 teaspoon baking soda
1/2 teaspoon salt

1 cup chocolate chips (I used semi sweet, but whatever you have on hand)

With a hand mixer cream together the butter and sugars, until creamy.

Add egg and vanilla.  Mix well.

Add flour baking soda and salt.  Mix again until well blended.

Stir in chocolate chips.

Spread into 10 inch cast iron skillet.

Bake 10-15 minutes.

On the grill: lower heat just a bit and bake 10-15 minutes.




Gluten Free S’more Rice Krispies Treats


GF S'more Rice Krispies Treats


6 cups GF rice krispies cereal

10.5 oz mini marshmallows

4 Tablespoons butter

3/4 cup mini chocolate chips

1 1/2 cups GF graham cracker pieces

Butter an 11X7 inch pan.

In a large pot melt butter, add marshmallows.  Stir until melted.  Add rice krispies and graham cracker pieces.  Stir well, until fully combined.  Let cool slightly and gently stir in chocolate chips.

Butter your hands and press into buttered pan.


Gluten Free Marshmallow Icing


4 large egg whites
1 cup white sugar
pinch of salt
1 teaspoon vanilla extract

Put egg whites, sugar and salt in a glass or metal bowl over a simmering pot of water.  Whisk constantly until sugar dissolves and mixture is hot to the touch. Add vanilla.

Pour mixture into large bowl or mixer bowl and beat for 3 minutes until fluffy.  I used the whisk attachment to do this.

For this picture I put the icing in a sandwich bag, snipped the end and piped it on to make swirly tops.

This is great on cupcakes or as icing for a cake.  Filling for cupcakes.  Eating with a spoon.  You could possibly make rice krispie treats with it.


Gluten Free Ranch Chicken Salad


I had a lovely Mother’s Day luncheon for my mom, grandma and niece and our families.  I wanted it to be simple, yet lovely. 

The menu was Ranch Chicken Salad BLT’s on English Muffins, chips, fruit and individual Lemon Blueberry Bread for dessert. 

I found an adorable little bird in a magazine and based the color theme around it. 

I and my grandmother both love birds and my mom loves butterflies so I incorporated them into the party.

I think everyone had a really nice time and the table was so pretty.

Now for the recipe:

Ranch Chicken Salad

½ cup prepared Ranch Dressing (page 70 in 101 GF Recipes)

2 cups cooked chicken, shopped or shredded

Season if desired with favorite seasoning, salt & pepper


Combine the dressing and the chicken.  It’s best to do this the day before so the flavors have time to blend.


Serving suggestions:

Make Chicken Salad BLT’s
Eat on bagel chips
Wrap in lettuce


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.

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




This is a super simple recipe.  They turned out fabulously.  They didn’t fall apart during cooking or after adding sauce. 

(Party Meatballs!  I forgot to get a picture of them before the sauce.  These look better than just the plain though.)

1 1/2 pounds ground beef
2 Tablespoons dried, minced onion
1 teaspoon Morton’s Nature Seasoning Salt
1 teaspoon Costco Kirkland’s No-Salt Seasoning
1/4 cup GF Rice Krispies crumbs
1 eggs, beaten

Preheat oven to 400º

In a large bowl combine all ingredients well.  I used my hand, yes it’s messy, but it works the best.  Also, you kind of want to work the meat a bit so that the meatballs will hold together. 

Once mixed well, I used a small scoop to measure then I rolled the meatballs by hand so that they would be round and well formed. 

Place on a rimmed, this is important or you’ll have grease and possibly a fire in your oven, cookie sheet.  You don’t need much space between, they won’t spread or get bigger.  I fit over 50 on one sheet.

Bake for 15 minutes.

I made mine into party meatballs.  You can add your favorite sauce or add some Italian spices to the mix before baking and use for Spaghetti & Meatballs or make Italian party meatballs by just putting Marinara on them.  You could even freeze (freeze on baking sheet before bagging or you’ll have a huge meatball “ice” cube. yuk!)  them after baking and have “fast food” for later.

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