Wednesday, November 30, 2011

Gluten Free Sugar Cookies

I swear I wasn’t planning on this being cookie week, but after I posted yesterdays cookie recipe I remembered MY FAVORITE holiday cookie!

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Gluten Free Sugar Cookies

And no I don’t have some complicated recipe for you using five different flours and powdered gold (Xanthan Gum). Instead, use this:

Gluten Free Sugar Cookie

Cherrybrook Kitchen Gluten Free Sugar Cookie Mix

You’ll need some Gluten Free All Purpose Flour if you want to work with the dough and make cut outs, which takes time but I think it’s worth it!

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I like snowflakes and trees! And of course sparkling sugar, lots and lots of sparkling sugar!


Happy Humpday! I’m rushing so that I can make it to the YMCA before work. Have a great day!

Tuesday, November 29, 2011

Sprinkles for everyone!


Friends! I am on Cloud Nine right now! I received an email yesterday from my Spanish for Teachers professor who let me know that I already have an A in his class, and that I don’t have to complete any of the remaining assignments or do the final. I’m finished!

One down, two more to go!

It was such a relief to know that I’m getting an A, but an even bigger relief to know that there is one less thing to juggle.


So what did you think about the peanut butter bars yesterday? I love them, but peanut butter isn’t for everyone. Looking for a holiday classic?

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Remember Oreos covered in white chocolate? Ugh. I loved those almost as much as those Christmas Tree Cakes.

But with the help of Kinnikinnick KinniToos, you can have this holiday classic too!

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Kinnikinnick KinniToos! I love these cookies, but that is seriously a strange name. I found these in the grocer’s section of our local Target, and they were way cheaper than at Whole Foods!

You’ll also need to pick up some baker’s white chocolate for melting and the sprinkles of your choice. Be sure to check your ingredients list for gluten!

Then you literally just melt the white chocolate and dip! College friends you could make these in your dorm room!

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And throw some sprinkles on there, because let’s face it, you can’t have too many sprinkles!


A facebook friend posted a query about remaking a holiday classic in her family that used to use ritz and peanut butter…anyone know what that this recipe is? I’m ready to give it a try!

Monday, November 28, 2011

Life in Hyper Drive


Happy Monday friends!

Can you believe that Thanksgiving has come and gone?! This year is really flying by, it still feels like September to me!

I also can’t believe that I’m almost finished with my first semester back at school! I have to admit that I was skeptical about my ability to go back to school while continuing to work my full time job, but the balance has been manageable. Largely because of my super supportive husband, the only thing that has suffered is my social life…but that’s okay! My overactive social life made college hard for me the first time, so this time I think I’ll survive!

This week and next week are going to be killer with school work, since it’s the last two weeks of this semester! I’m excited, nervous, and sad. I’ve really enjoyed one of my classes…the other two…I’m excited to finish!

This week also marks the OFFICIAL start of the busy season at my work, including our extending hours later in to the night.

But I’m determined not to let things get crazy around here. Winking smile

We’ll see how that goes!

Speaking of starts, you have until the end of today to sign up for the Blogger Secret Santa!

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Click here for the details. It’s going to be fun!

And to get us all in to the holiday spirit, I thought I would share one of my FAVORITE holiday treats. Perfect for a cookie swap or Santa’s plate of cookies!

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No Bake Peanut Butter Squares – originally posted here

You’ll need:

1 ½ cups powdered sugar
1 cup Kinnikinnick gluten free graham crackers – smushed into crumbs
½ cup butter or margarine
½ cup peanut butter
1 cup white vanilla baking chips
Sprinkles for topping

In a medium bowl, mix powdered sugar and graham cracker crumbs. In a saucepan, heat butter and peanut butter over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased 8-inch square pan.
In another saucepan, melt chocolate chips over low heat, stirring frequently. Stirring will help them melt quicker and keep the chocolate from burning. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm.
Cut into squares.


Wednesday, November 23, 2011

It’s Beginning to Look A lot like…

Seeing as how stores have been doing it since before Halloween, I figured the day before Thanksgiving is not too early to start talking about Christmas!

If you want more Thanksgiving, give these a read:

Turkey, Brie, Cranberry Sliders (for leftovers!)

My first Gluten Free Thanksgiving

Gluten Free Pumpkin Cake

Gluten Free Brie Stuffing

Gluten Free Tips for the Holiday Guest

Gluten Free Stuffed Pumpkins (Look Fancy, Super Easy!)

First, I am so excited about Blogger Secret Santa! Every time I get an email sign up, I get excited. I mean, I love presents and I LOVE mail! It’s two of my favorite things combined!!

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You have until Monday to sign up, click here for all the info! It’s going to be fun Smile

Secondly, I thought I would share some Christmas inspiration that I’ve ran across on none other than…Pinterest! I fully intend to try all of these at home; hold me to it!

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North Pole Strawberry Smoothie

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Tomato Cage wrapped in lights

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Christmas Dress!! I’m not sure how I can “do this” but I want it!

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Candles with Cranberries – simple and pretty!

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Christmas Cookies!! SO cute!

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Covered Pretzel Sticks

Tuesday, November 22, 2011

Who's Cooking Your Turkey?

**I am having MAJOR issues with Blogger and Windows Live Writer. Hopefully this post will go up!***

So how do you stay gluten free this Thanksgiving when the cooking is out of your hands? Eesh! It seems a little daunting, no? But hopefully with a little support and preparation, you can enjoy Thanksgiving without worrying about gluten coming to get you!

Help Me, Help You: If you’re spending the holiday with close family and friends, then help them create their gluten free. Let your family know the ingredients that are safe for you. Provide a list with gluten free cooking stocks. Give them the gluten free bread for the stuffing. Whatever you can do to inform and help will make it easier on everyone.

The Early Bird..: gets the ingredients! Show up early. Help in the kitchen. That way you’ll know what ingredients are in what items, and you can even help substitute to keep it gluten free.

Get Cooking!: Offer to make a side item or dessert. That way you’re helping lighten the load and ensuring you can eat that offering!

Show up Packing: When all else fails, make your own gluten free version of items you’re unsure of. Order a few inch thick slices of Boar’s Head turkey from your local grocer.

Stick to Veggies: Mashed Potatoes are cool without the gravy. Greens and such should be cool. Cranberry Sauce? Check!

But most of all, don’t forget: it’s not about the food. Make new traditions for Thanksgiving that don’t involve stuffing and gravy. Create healthy habits that will be good for you and your family!


Sign ups for the Secret Santa are going well!

Join us!

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Click here to find out more information!

Monday, November 21, 2011

Blogger Secret Santa

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This year, I thought it would be fun to host a Blogger Secret Santa that’s open to everyone! Gluten Eaters and Gluten Free-ers; Bloggers and Readers!

How it works:

Each participant will email me with their shipping address and any dietary restrictions. After sign up closes, I email each participant with their match and then have fun! You will have until December 18th to mail your Secret Santa gift.

Want to participate?

Email me: marlowapril (at) by Monday, November 28th to sign up!


Check back here later this afternoon for tips on staying gluten free this Thanksgiving!

Friday, November 18, 2011

My First Gluten Free Thanksgiving

Thanksgiving is coming!!!

Are you getting excited?! I am!

I can remember my first gluten free Thanksgiving; I was nervous. All I could think about was what I couldn’t have. Stuffing- nada. Pie-nope. Gravy-uh uh.

But I was wrong! And I wasn’t going to have to eat an “alternative” meal. It wasn’t going to be popcorn and ice cream…

or slices of gluten free bread.

(But didn’t that toast look delicious?! I can remember craving toast and jelly beans after watching Charlie Brown’s Thanksgiving!)

My first gluten free Thanksgiving was classic:

It was a giant turkey I baked myself! Gluten Free Stuffing with brie! Fried Cranberry (it was a Paula Deen moment – I don’t recommend it) Asparagus Popover – highly recommend! Pumpkin Cake.

So let’s relive my first gluten free Thanksgiving HERE. Also, let’s talk about how tiny our stove was in our old rental, how terrible my pictures were, and what a baby face I had?!

Not cooking your Thanksgiving meal? Monday’s post is going to be all about being a gluten free guest, but still enjoying your Thanksgiving meal! Have input? Leave it in the comments!

Thursday, November 17, 2011

Fast Gluten Free Lunch

Remember when I said I needed quick and easy suppers this week? Well lunches need to be fast too!

A few weeks ago, Kettle Cuisine sent me some of their frozen soups to review and give them feedback on. Surprise, I loved all of them! Then I found them on sale at Whole Foods, so I stocked up!

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Fast! Easy! Yummy! The broth was flavorful and the chicken was great! No nasty chicken bits in my entire bowl.

And with only 140 calories, with a side of Food Should Taste Good Sweet Potato chips, it was a great lunch! Filled me up without weighing me down!

Have you guys tried any of these soups?

Wednesday, November 16, 2011

Gluten Free–Soup with Grilled Cheese Croutons

Another day, another Pinterest inspired meal!

I know what you’re thinking, but I don’t care! I’m an addict. And EVERY recipe I’ve tried so far has been delicious!

Crispy Cheddar Chicken

Spinach Dip

Best Potato Soup

Fried Mozzarella Balls

I’ve loved recreating those recipes into gluten free meals, but this week I have less than no time. I have a bunch of projects due for school, and it’s one of my busiest weeks at work! Add to that my computer being at the repair shop, and I am having one HELL week.

So I’m taking quite a few shortcuts this week! And with inspiration from this pin, last night I enjoyed soup with gluten free grilled cheese croutons!

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Pacific brand Roasted Red Pepper Soup (gluten free) with Udi’s Millet and Chia with Sharp Cheddar gluten free grilled cheese croutons and a 0% Fat Greek Yogurt swirl

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Yum! Quick, Easy, and I didn’t have to demolish the kitchen. Sometimes, you just need a shortcut night!

AND I’m super excited because tonight I’m having another shortcut night with my handsome hubby and the best mother-in-law ever – Mama Emily. Yep. We’re going to P.F. Changs! Woo Hoo!

Speaking of handsome hubby, look at the surprise I found on my camera when I loaded up my pictures for this post:

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I was laughing so hard at his photo shoot…I just had to share! Winking smile

Tuesday, November 15, 2011

…you write a gluten free blog.

I’m so glad you guys are enjoying the gluten free travel tips and the “you know you’re gluten free if…” post. I am loving the comments on that last post so much, that I just had to update!

To see the first list, click here.

From the comments:

You know you’re gluten free if….

...if they change their gloves when you walk in the door of Chipotle. I think that also means you have a Chipotle problem....LOL! (From Kim – gluten free is life)

…Yum, Chipotle...
You might also have a Chipotle problem if you go through the line and they call you "1 Crispy Chicken Taco Girl" (from Amanda)

…you don't go on vacation until you have located every Whole Foods en route. (from Becky)

... you always bring your lunch to work.
... you know every grocery store within a 5 mile radius that has a "whole foods" section.
... you get excited about cookies made with wild rice. (all from Jenny – Eating Our Hearts Out)

...your friends know that you'll be bringing some type of food to the get-together...and it's usually yummy enough that they forget it's gluten free! (from mamabeck)

... you have your own "section" at your family's holiday buffet! (from katie kathleen – Wait, and Accumulate)

…you have friends who never invite you over because they are scared of not having the right food. Instead, they just insist they like your house! (from Jennifer H)

...if you have a ready-to-go stash of food to put in your purse and bring to parties, just in case there's nothing for you to eat. (from Susanne – Stationary Runner)

and I'm adding:

…if you write a gluten free blog.

…if the smell of fresh pizza makes you little bit angry.

…if you can’t eat a buffet.

Monday, November 14, 2011

Gluten Free Travel–Part One

Traveling as a gluten free-er can be…hard. Scary. Unknown.

Being away from the comfort and safety of the GHM kitchen wasn’t easy at first. Dining out seemed nearly impossible, and I often found myself in food deserts, with nothing safe to eat.

Luckily, with time and organization, I finally feel like I can travel freely and maintain my health.


Food Bars. This isn’t actually just a travel tip. This is a gluten free sane life tip: always carry a food bar. My favorites: Luna Protein, LARA, and Amazing Grass. I also keep a small packet of almond butter in my bag too.


Do yourself a favor: invest in a cooler. And if you’re like me and reader Amanda, you’ll be smart and invest in a few. I, like Amanda, have three coolers. Small, medium, and large. That way you can accommodate your food, and even prepare for eating in the car.

Making a road sandwich? Press it! The thing about gluten free bread, is that it’s best toasted. So to save yourself from traveling with a toaster in your car, press your sandwich. I use my George Foreman, and that way, even cold the bread still has a great texture and doesn’t crumble. My favorite road sandwich: Bestie Approved!

Skip the fries. One of the true benefits of being gluten free, is that I can’t eat most fast food. However, I try not to use that as a free pass to eat a bunch of french fries. An hour later I’ll feel tired and crappy and most likely regret those oil soaked spuds.

Snack Attack. Make it fun! Pack your favorite snacks! Fresh cut veggies with dip. Yogurt with gluten free granola. Sparkling Water. Whatever floats your boat! And this is where your cooler will come in handy.

Google like it’s hot. Reader Rachel, Ang, and I agree: use google! Otherwise, I would have never known about Panera and In ‘n’ Out!

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My smart phone is my friend.


Protein Power. I always pack a blender bottle and protein powder. Every hotel that offers a free breakfast, is going to offer milk. And the protein helps me stay full longer, while keeping my blood sugar happy.

Oatmeal. Yes! Oatmeal! There are quite a few gluten free oatmeals that are now being offered in small single serving, microwave packets. Small and simple, all you need is hot water! My FAVORITE BRAND!

Speak Up. Let your hotel know that you’re a gluten free customer. Every hotel may not go that extra mile to be sure you have what you need, but you’d be surprised how many will. Plus, it never hurts to educate!


BYOB. Bring your own breads! I love going to the mountains or staying in a beach house, and I always pack my GF essentials. Even though I know we’re going to go to a grocery store at our destination, I have no way of knowing what they will carry. So I pack the bread.

Stay safe with foil. Reader Ang noted that she always packs a roll of aluminum foil, that way she can cover baking sheets or cooking pans and avoid contamination.

Pack smart. You don’t need your entire box of oatmeal or cereal. Use smaller baggies to pack portions. This way you don’t weigh yourself down with too much food.


Have gluten free travel tips to add? List yours in the comments!

Coming up next in this series: Gluten Free Travel and the AIRPORT!

Friday, November 11, 2011

So you say you’re gluten free…


You know you’re gluten free if…..

you have to do dishes every single night because you always cook at home.

P.F.Chang’s is a line item in your budget.

you have an entire shelf in your pantry for all your flour mixes

you always have a food bar in your purse or pocket.

you know who Bob is.

you can speed read ingredients lists.

you feel an intense love for Udi’s.

you haven’t eaten fast food…since you went gluten free.

you treat yourself to a super expensive gluten free cookie.


What would you add to the list?

Happy Veterans Day and 11-11-11; I’ll be celebrating both all day at work! Here’s how Max and Hazel will celebrate:

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First: naps. Naps are absolutely necessary, and they will take a few today. Hazel prefers napping in her kennel, even when she doesn’t have to.

Then treats!

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One is never enough! Winking smile


Keep leaving me your gluten free travel tips in the comments section HERE! The post will go live on Monday, and I’d love your advice!

Thursday, November 10, 2011

Gluten Free Ritz Crackers?




As soon as I saw the title on Pinterest, I knew I had to recreate that recipe! But with two main ingredients being Ritz crackers and Cream of Chicken soup…I thought I had hit a roadblock.

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I remembered that bestie had told me about Pacific brand Cream of Chicken soup, cause yep…

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it’s gluten free!

So, with Glutino gluten free crackers and Pacific Cream of Chicken soup, I persevered! And thank goodness, because this recipe is a keeper!

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Gluten Free Crispy Cheddar Chicken

adapted from Jamie Cooks it Up! via Pinterest

You’ll need:

For the Chicken:

2 large chicken breasts

1 box Glutino gluten free crackers

1 cup milk

1 bag (2 cups) shredded cheddar cheese

salt & pepper

dried parsley or dried oregano for garnish


1   12 ounce box of Pacific cream of chicken soup – gluten free!

2 tbsp. 0% fat plain Greek yogurt

2 tbsp. butter

Preheat your oven to 400 degrees.

Start by processing your Glutino crackers in a food processor. Pulverize them finely – my food processor is a little bit wonky, so I had a few big chunks leftover.

With three separate bowls: one bowl for the milk, one bowl for the shredded cheddar cheese, and one bowl for the crushed cracker. Season the cracker with salt and pepper. You want the bowl for the cracker to be long and shallow, because you’re going to need room to really press the chicken in to the cracker.

Clean your chicken, and cut each breast in to three large chunks. Once cut, place the chicken in the milk. From the milk to the cheese, pressing hard to get coverage, and finally in to the cracker crumb, again pressing hard so that both sides are covered.

Once the chicken is coated, place each piece in a greased baking dish (aka brownie pan) After all the chicken is coated, covered the pan with aluminum foil and bake for 35 minutes. Then remove the foil and bake for another 10 minutes, or until the chicken is golden brown with crispy edges.

When you remove the foil, and put the chicken in for the last 10 minutes, it’s the perfect time to start your sauce! In a small sauce pan, combine the cream of chicken soup, yogurt, and butter over medium to medium high heat. You want the sauce to be hot so it will meld, but you don’t want the yogurt to boil…it will curdle! Whisk to combine.

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Voila! Garnish with dried parsley or oregano. I like oregano.

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So good! Crunchy, cheesy, buttery with a creamy sauce. Bonus Points: it’s even better the next day for leftovers!

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Parrish and I enjoyed ours with a side of broccoli.


Happy Thursday! I’m fighting off a headache this morning…too bad I went to sleep with it last night!

I’m working on a post for Monday on gluten free travel. Let me know if you have any gluten free travel tips you would like to share!

Wednesday, November 9, 2011

Gluten Free–Hot Spinach Dip

It’s not that this spinach dip isn’t delicious. It is. That soup was just SO DARN good! Poor spinach dip, first I took the mayo out of the recipe, then I’m pushing it aside for a hearty soup.

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Good thing this dip is forgiving. Seriously. You can tweak the recipe to your hearts desire, and so long as you follow the basics: spinach + cream cheese, you’ll get there.

Gluten Free Hot Spinach Dip

You’ll need:

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 bags fresh spinach, coarsely chopped
  • 1 jar roasted red peppers, drained & diced
  • 1 small jar artichoke hearts, drained & diced
  • 1/2 cup milk
  • 1 reduced-fat bar cream cheese
  • 3 dashes Worcestershire sauce (I used Lea & Perrin’s)
  • 3 dashes hot sauce (I used Moore’s Buffalo Wing Sauce) 
  • 3/4 cup shredded mozzarella
  • Salt & Pepper 
  • Crackers or Tortilla Chips for serving


  1. Preheat oven to 425 degrees. In a large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
  2. Add spinach in two additions, you want your first batch to wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander to drain out the excess liquid. You’ll want to press down on the spinach to get out as much moisture as possible.
  3. In the same pot, warm milk over high heat. With a knife, cut your cream cheese into a few small cubes; toss into the pot with the milk. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella, diced red pepper, and diced artichoke hearts; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.

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Yum! Oh so creamy and satisfying! You could even add more garlic…if you dare!


And speaking of appetizers, I received some pretty cool new in my email box yesterday! Kinnikinnick is offering a FREE online cooking class, to help us all tackle appetizers and desserts this holiday season!

Stress-Free Holiday Appetizers & Desserts
Watch it LIVE!!

Demystify the art of whipping up fancy and elegant appetizers and desserts for the holiday season. Stress-free recipes that make it look like you fussed!
The show will be available on our UStream channel
or directly on our Facebook Page
We'll be hosting an online chat during the broadcast on UStream so you can ask questions and we'll pass them on to the hosts.
Can’t watch the live show? Don’t worry… the show will be archived on UStream.

Tuesday, Nov 15th 2011 @ 6:00pm MST

Tuesday, November 8, 2011

Gluten Free–Best Potato Soup EVER!

I had planned to blog about my healthier version of spinach artichoke dip today, but then I tasted a bowl of heaven last night and knew…this recipe could not wait!

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Best part of this bowl of heaven? It cooked in a crock pot on low for 10 hours! Seriously?! I love crock pot meals!

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I was surprised by the depth of flavor in this soup. When I added everything to the pot that morning, I thought “Fingers crossed”, and put the lid on it. Man oh man, I had no idea how delicious this soup would be!

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Lick the bowl good!

Gluten Free Crockpot Potato Soup

adapted from Mama Loves Food via Pinterest

You’ll need:

5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 large yellow onion, diced
10 cloves of garlic, peeled and left whole
8 cups gluten free chicken stock (be sure gluten free! I used Pacific)
2 bars (16 oz) cream cheese (I used one fat free and one low fat bar)

Toppings: green onion, cooked bacon, cheddar cheese

Seasoning Salt or Steak Seasoning (I used Steak Seasoning)

You’re going to need a big crock pot for this recipe, it makes a TON of soup. If you don’t have a big one – half the recipe!

Into the crockpot: diced potatoes, onion, garlic, stock, and 1/2 tbsp. of your chosen seasoning. Stir to combine. Cook on low for 10 hours or high for 6 hours.

Once it’s cooked all day, you’re ready for the last steps. Cube your cream cheese into 2 inch cubes, and stir in to the crock pot. Using an immersion blender, carefully blend the soup in the crock pot.

Don’t have an immersion blender? Don’t add the cream cheese into the crockpot, put in your blender with 1/3 of your soup and the garlic - blend. Then reincorporate back into the crockpot. This will leave you with a chunkier soup…so I recommend getting an immersion blender!

Toppings! I suggest cooked bacon, green onion, and cheddar cheese. Also yummy: sautéed mushroom.

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I can’t stress how much soup this makes! I had one bowl, Parrish had two and we have EIGHT containers of leftovers!

Anyone have any knowledge about freezing? Could I freeze this soup? Is there a particular container that would do better?

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I also can’t stress how DELICIOUS this soup is!!

Try it, Love it, Lick the bowl.

Monday, November 7, 2011

Gluten Free Appetizer–Fried Mozzarella Balls

I love appetizers.

There I said it. And actually, it’s hereditary. My entire family loves appetizers, which we call “snackies”. Every year…of my life actually, we have a Christmas Eve party at my parent’s house and it is all snackies. Two years ago we even had Snacksgiving.

So in anticipation of the all the snackies, I thought I would try out some new recipes. Because let’s face it, you can never have too many appetizers! Especially when they involve batter…and cheese!

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Gluten Free Mozzarella Balls

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And yes. They’re amazing!

Inspired by The Curvy Carrot

You’ll need:

Mozzarella Balls (sold in the fancy cheese department of your grocery store)

GF Kinnikinnick Panko Breadcrumbs

GF All Purpose Flour (I used Beth’s Gluten Free Pantry)

4 eggs

1/2 cup milk

1/4 cup shredded parmesan

Oil for frying (Canola is best)

Start by draining your mozzarella in the container and then lay out on paper towels and pat dry. In one bowl, combine 4 eggs and 1/2 cup milk – whisk to combine. In a separate bowl, pour out 2 cups of GF all purpose flour. In a third and separate bowl, pour out 2 cups GF panko and mix with 1/4 cup shredded parmesan.

Now you’re ready for dredging (coating) the mozzarella balls. First in the flour, then egg, then flour again, then egg again, and finally the panko. I highly recommend using one hand for the egg and another hand for the flour and panko. Once coated, place each ball in a dish large enough to hold all of them and fit in your freezer. Once they’re all coated, cover the dish with plastic wrap and place in the freezer for at least one hour. I froze mine for three. Freezing the balls helps the batter solidify and keeps the cheese from frying out.

Pour 3 inches of oil in to a large pot and heat over medium high heat. Once the oil has heated, turn burner down to medium. I fried in batches of three. Be sure when you drop each ball in, that you scoop them up off the bottom so that they don’t stick. Fry until each ball is golden brown. You’ll also hear a change in the oil if cheese starts seeping out, if you hear it – pull out the ball immediately.

Out of the fryer, onto a paper towel and then into a bowl! (or into your mouth!)

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Serve with tomato sauce or ranch dressing.

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So stinkin’ good!

And this batter has me thinking about some jalapeno poppers!


Happy Monday friends!

Let me know if you have other appetizer recipes that you would like to see gluten free-ified. I’m working on a pasta salad that tastes like the boxed one. But what else would you like to see?