Easy Creamy White Sauce

Cream Cheese and Parmesan White Sauce

8 oz Cream Cheese, softened
1/2 Cup Organic Butter
1-1/2 Cup Organic Milk
1 Cup of freshly grated Parmesan Cheese
1 clove of Organic Garlic, minced

Directions: Melt cream cheese and butter over medium heat, stirring occasionally.  Stir in milk, Parmesan cheese, and Garlic mixing until smooth. Serve on top of veggies, baked turkey filets, fish, pasta, or meatballs.  This is your go to White Sauce!!


Gluten Free made quick, easy, and Kid friendly

Here are 3 recipes the whole family will love!!

Easy Stuffed Peppers
2 Tbsp. Olive Oil or Grape seed Oil
2-3 Organic Carrots, grated and finely chopped
6 Cloves of Organic Garlic, minced
1 pound of Ground Turkey or Lean Ground Beef
1 Cup of Organic Tomato Sauce
1 Cup freshly grated Parmesan Cheese
4 Peppers, any Color, top cut off and seeded
1 Cup of Shredded cheese (we use mozzarella and cheddar)
Freshly grated parsley for garnish

Directions: Cook ground turkey, set aside. Preheat oven to 350. In medium pan, heat oil over medium heat. Add Garlic and Carrots, stir for about 3 min. Stir in prepared Turkey, Tomato sauce, and Parmesan cheese until thoroughly mixed together. Divide the mixture into your prepared peppers on a cookie sheet lined with aluminum foil. Bake for 30 min, and then top each pepper with shredded cheese. Bake for another 5 min. Garnish with Parsley and Serve warm. SERVE with Pasta or Biscuits.

Creamy One Pot Pasta
1 Tbsp. Olive Oil
4 Cloves of Garlic, minced
2 Tbsp. Butter
Dash of salt
4 Cups Organic Chicken or Vegetable Broth
8 Ounces Gluten Free Spaghetti
1 cup of freshly grated Parmesan cheese
¾ cup heavy cream
1 ½ Tbsp. freshly chopped Organic Parsley leaves

Directions: In a medium pan, heat Olive Oil over medium heat. Add Garlic and cook for about 1 minute. Add butter, and stir constantly until melted. Add dash of salt and broth. Bring to a boil then add the pasta and cook according to the directions or until tender. Stir in cheese, cream, and parsley until mixed thoroughly. Serve Immediately.

Gluten Free Bisquick Biscuits
4 Cups of Gluten Free Bisquick mix
1 Cup of Sour Cream
1 Cup of 7-Up
½ Cup of melted Butter

Directions: In a large bowl, mix Bisquick, Sour Cream, and &7-up. The dough will be VERY soft. Knead and fold dough on a surface sprinkled with GF flour.  Pat it out, and  cut using a round cookie or biscuit cutter.Melt butter in bottom of a 9×13 Pan. Pace biscuits on top of melted butter. BAKE at 425 for 15 minutes.

Garlic Mashed Potatoes

Once I started the road to gluten-free, it was important to find those veggies that helped make me feel more full during the day.  The Potato was and still is one of my daily favorites.  I could eat a baked potato with cottage cheese for lunch and feel just as satisfied as if I had just eaten a pizza.

Potatoes are filling, moderate in calories, and no fat.  This daily dose of carbohydrate was a big help to ensure my continued success in eating healthy.  A Potato is full of vitamin C, and Potassium.  It’s a good source of vitamin B6, and contains antioxidants.  The majority of carbohydrates in a potato are complex carbohydrates, which is the body’s main energy source.

The best thing about potatoes is how versatile they can be in your diet.  Try topping a baked potato with home-made chili, salsa, veggies, sour cream, cream cheese, or even yogurt and shredded cheese.  There are also many side dishes you can make using potatoes. Here’s my recipe for Garlic Mash:

Garlic Mashed Potatoes


1 ½ Pound unpeeled potatoes, 1-inch cubes

5 garlic cloves, peeled

½ cup sour cream

2 Tablespoons Milk

2 Tablespoons Fresh snipped Parsley

½ teaspoon Salt


Place the potatoes in a saucepan. Add garlic and enough water to cover potatoes. Bring to a boil; reduce heat.

Cook 8-10 minutes or until potatoes are tender. Drain potatoes and garlic; return to saucepan.

Mash potatoes and garlic using potato masher.  Stir in remaining ingredients; mix well.


Pumpkin Bars

Pumpkin Bars

Usually a fall favorite in my home, but craving these now…


4 eggs
1 cup of sugar
1 cup of oil
15 oz can of pumpkin
1 teaspoon vanilla
2 cups of sifted Pamelas Baking and Pancake Mix
1 teaspoon ground cinnamon

8 oz package of cream cheese
½ cup butter, softened
2 cups sifted confectioners’ sugar
1-teaspoon vanilla extract

(NOTE:  If not using Pamela’s, use the same amount of an all-purpose baking flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of baking soda.)


Preheat oven to 350

Combine eggs, sugar, oil, pumpkin, and vanilla.  Mix at medium speed until fluffy.  Combine the Baking mix and cinnamon.  Add dry ingredients to the pumpkin mixture and mix at low-speed until thoroughly combined and batter is smooth.   Spread the batter into a greased 13×10 in baking pan.

Bake for about 30 minutes.  Let cool completely before frosting.

To make the icing:

Mix the cream cheese and butter in a medium bowl until smooth.
Add Sugar and mix at low speed until combined.  Stir in vanilla.

Chocolate Cream Cheese Cupcakes

Chocolate Cream Cheese Cupcakes.


These look so darn yummy!  I had to share the recipe, and offer an idea for a gluten free version.  Try using the Betty Crocker Gluten Free devil’s food cake mix for the chocolate cake mix in this recipe.  Wal-Mart usually has this cake mix, otherwise you can find it on amazon.com as well.  I’ll be trying this one myself soon…

Perfectly Sinful Cheesecake (GF)

Okay, we can’t always be 100% healthy all of the time, right?  Well I know I can’t. When I’m in the mood to be bad, this is one of a handful of recipes I turn to.  A slice of this sweet, creamy cheesecake goes wonderfully with a glass of Wollersheim Prairie Fume.  After a few practice runs, I managed to make the recipe gluten-free without changing the taste.



1 1/4 cup Gluten Free Kinnikinnick graham cracker crumbs
¼ butter, melted
1 tablespoon sugar


3 8oz packages of cream cheese, softened
1 cup of sugar
¼ cup of Pamela’s Baking Mix
3 eggs room temperature
½ cup sour cream
2 teaspoons vanilla
1 can cherry pie filling, optional


Preheat oven to 300

For crust, combine crumbs, butter, and sugar until well blended.  Press crumb mixture into the bottom of a spring foam pan.  Bake 10-12 minutes.  Remove from oven to cool.

For filling, beat cream cheese, sugar, and baking mix at medium speed until smooth.  Add the eggs, one at a time mixing at low-speed just until blended.  Stir in sour cream and vanilla.  Pour the filling into the crust.

Bake 60-65 minutes or until center appears almost set when gently shaken.  Remove from oven and immediately run a plastic knife around the edges of cake to loosen from pan.  Cool Completely.  Cover and refrigerate at least 4 hours or overnight.  This step is important for the texture of the pie to be just right.

Release collar from pan.  Cut into wedges and serve with pie filling, if desired.