Monday: Crockpot Chicken with veggies

Tuesday: Tuna casserole

Wednesday: Nachos (kids cooking day)

Thursday: Chicken Fajitas

Friday: Pizza

Saturday: Chicken Nachos

Sunday: Leftovers

Okay, so last week I gave you a converted buttermilk biscuit recipe. This weekend I made an even better version. The new ones were even more chewy and did not crumble as easily. They could be cut in half and loaded up with homemade strawberry jam or honey. Making these brought back memories of when I could eat them from KFC or McDonald’s. Next time I am going to make them into breakfast sandwiches loaded with sausage, eggs and cheese. YUM! Unfortunately, they went so fast that I didn’t even get a chance to take a photo.

GF Buttermilk Biscuits

• 2 1/2 cups sorghum flour mix*
• 4 teaspoons guar gum
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2/3 cups cold butter, diced into small chunks
• 1 1/2 cups buttermilk

Directions

1. Preheat the oven to 375°F.  Spray a baking sheet with nonstick spray.
2. Place the first six ingredients into a food processor. Pulse until blended.
3. Sprinkle the butter cubes evenly over the flour mixture, cover, and pulse until the mixture become crumbly.
4. Pour the buttermilk evenly over the mixture. Pulse until the dough becomes a moist clump. Make sure all of the flour mixture from the bottom is mixed properly.
5. Using a cookie scoop, scoop up 18 biscuits and place on cookie sheet. Dip a glass cup into flour and press the biscuits down slightly.
6. Bake 15-18 minutes or until lightly browned. Brush tops of biscuits with butter. Enjoy!

*Sorghum flour mix: 2 parts sorghum flour to 1 part tapioca flour

Who doesn’t love no-bake cookies? Before the introduction of GF oats I couldn’t eat these, they always gave me a stomach ache. Now, I can make them as often as I want to. I always make mine with old fashioned oats. I love the chewy texture and those following the GF diet need as much fiber as possible because it tends to be low on the daily fiber requirements.

No-bake Cookies

• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 3 cups GF oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a boil for 1 minute.
2. Add oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Cooks Note: Sometimes I use my instant oatmeal mix in place of the plain oats. With the cinnamon it gives the cookies a slightly Mexican hot chocolate taste which my family loves.

After making a batch of GF biscuits yesterday. I decided I didn’t want to eat soggy biscuits with jam on them today. Instead, I took out a package of our homemade breakfast sausage and decided to whip up a batch of gravy. This was the first time I had made this recipe since going GF.  I also was trying to make it a bit on the healthy side.

We all know there is nothing healthy about a good sausage gravy.

Give this recipe a whirl and let me know what you think.

Sausage Gravy

• 1 lb of sausage

• 2 tbl of butter

• 2 tbl of GF flour

• 1 can of fat free evaporated milk

• 1 cup of chicken broth

• salt and pepper to taste

Brown your sausage until nice and crispy. Add the butter and swirl in the flour. Once mixed, add the milk and chicken broth. Let boil for 5 minutes and simmer for 20 minutes or until thickened. Add salt and pepper before serving. Pour on you biscuits and enjoy!

I just bought myself a new Paula Deen Half Sheet Pan. It has a beautiful golden color to it and I couldn’t wait to start baking. I decided to try the recipe on the back and convert it to GF. So give it a try!

GF Buttermilk Biscuits

• 2 cups Pamela’s pancake mix
• 2 tbl sugar
• 1/2 cup butter flavored Crisco
• 2/3 cup buttermilk

1. Preheat oven to 450 degrees.
2. Combine flour and sugar. Using a pastry cutter or two knives, cut in the shortening until crumbly. Add buttermilk all at once and stir until mixed. Dough will be very moist.
3. Using a floured counter and hands pat dough to 1/2-inch thick. Cut into 12 biscuits with a sharp knife dipped in flour.
4. Transfer to an ungreased baking sheet and bake for 12 minutes, until the tops are brown.

I did change the recipe completely except for the amount of buttermilk. Next time I am going to try them a little thicker. The texture was great and the pan performed excellently!

Give this alternative recipe a try. I have read great reviews on it and I will be trying it next.