My sweet Auntie is super on the ball, and already emailed me the recipes for the delicious treats she made for my wedding shower! The directions are written in her own words, so if you have any questions about the instructions, email me and I’ll forward it along!
Gluten Free Puffs
When I first saw my sister stuffing these cuties with chicken salad, I thought there was no way they were gluten free! It was a pleasant surprise when my auntie informed they were indeed gluten free. I was so excited in fact, that I scooped one up immediately!
Gluten Free Puffs
1 cup Water
4 tbsp. Butter
1/4 tsp. Iodized Salt
1 Cup Gluten Free All-Purpose Flour, sifted (I used Gluten Free Pantry Beth Flour mix)
Put water, butter and salt in pan to head to a oil melting butter. remove from heat and add flour all at once and stir rapidly until mixture forms a ball. Let it sit for about 5 minutes before adding eggs. I put it in my mixer and used the dough hook. You could use a food processor or just muscle it! however you choose, add eggs one at a time and mix well. Once the dough is well mixed and shiny, spoon onto a cookie sheet covered with parchment paper. You can also use a pastry bag and tip to pipe it onto the pan in a pretty pattern. Bake in 375 oven 25 minutes or until golden brown. Once cooled fill with your favorite sandwich or dessert filling.
Chicken Salad Filling for Puffs
2 cups chopped cooked chicken
1/4 cup finely chopped celery
1/4 cup almonds or pecans (optional)
Brianna's Poppyseed Salad Dressing
Mix all ingredients well adding Poppyseed Dressing to moisten and hold ingredients together. You can also add cranberries or raisins.
Most Delicious Cheese Log Ever!!
2 cups grated sharp cheese
4 oz Fat free cream cheese
1/2 cup Hormel Bacon Bits
2 Tablespoons of mustard
1/4 teaspoon Cayenne pepper
Place ingredients in a zip log bag and kneed until well mixed. Form into a log and refrigerate. When ready to serve, spread with strawberry jam (raspberry, current or fig would work equally as well). Serve with your favorite gluten free crackers.
Best Ever Yellow Gluten Free Cupcakes
1 package Gluten Free Pantry yellow cake and cookie mix
1 package French vanilla instant pudding
1/4 cup sugar
1/2 cup olive oil (any kind of oil)
3/4 C orange juice
1 Tablespoon vanilla
4 large eggs
Mix cake mix, pudding and sugar in a mixer bowl. Add oil, juice and vanilla and mix until combined. Add eggs one at a time and beat well. Fill cupcake papers or greased muffin tins 3/4 full and bake 20-25 minutes at 350 degrees or until golden brown and toothpick comes out clean. If making a layer cake, use a greased 9x9" pan and bake approximately 45 minutes.
Those gluten free cupcakes were SO GOOD! Moist and flavorful…mmmmmm.
My auntie and I were the only ones at the shower who were gluten free, but everyone LOVED the food!
I had an AMAZING day today!! My doctor’s appointment was really exciting! If you’ve read my About Me page, then you know that when I received my Celiac diagnosis I was the unhealthiest I’ve ever been. It was tough to know how much of it was my fault, and how much of it was because I wasn’t absorbing any nutrients. My bad cholesterol was high, my good cholesterol was low, my triglycerides were super high, and my blood pressure was high!!
Last week I had blood drawn, and today was my appointment! Two years later, I’ll admit that I was nervous. I have made drastic changes to my diet, and I exercise almost every day. If I wasn’t doing enough, then I didn’t know what more I could do!
Well, I have been doing enough! :) My bad cholesterol is low, my good cholesterol is right at the starting point of being good, my triglycerides are low, and my blood pressure is good! I was so excited when she told me the news, I almost hugged her…but I was in a paper gown with out much coverage, so I settled for a high five!
However, this does not mean that I can go back to my old ways. I have to keep up the exercise and maintain the diet that I have embraced over the past two years. But knowing that I’ve made progress has made all the difference in my overall attitude!
Thanks to everyone who was crossing your fingers for me! :)