Carefreeglutenfree - Carefree Gluten Free

"Barbecue's just sort of a name. It stands for outdoors. ... You can let your imagination go."

Chipotle BBQ Sauce

1/2 c. ketchup

1/4 c. salsa

2 Tbsp. Dijon mustard

1/4 c. + 2 Tbsp. Brown sugar

2 tsp. white vinegar

2 tsp. hot sauce

2 Tbsp. lime juice

1/2 tsp. Chipotle seasoning

Dash of salt

Combine all ingredients.  Use to marinate chicken, ribs, etc. or as a dipping sauce.

"Good apple pies are a considerable part of our domestic happiness."                             - Jane Austen

All-American Apple Pie

Gluten Free Pie Crust*

Filling: 2/3 c. sugar ½ tsp. cinnamon 2 Tbsp. water 2 Tbsp. lemon juice ¼ tsp. nutmeg 2 Tbsp. margarine 5-6 medium sliced apples

Crumb Topping: ½ c. firmly packed brown sugar ½ c. softened margarine 1 c. Gluten Free all-purpose flour*

1. Preheat oven to 350 degrees.

2. To Make Pie Crust: Follow package directions. 

3. To Make Filling: In large bowl, combine sugar, cinnamon and nutmeg. Toss with apples. Add water and lemon juice. Toss until evenly coated and spoon into unbaked pie crust. Dot with butter.

4. To Make Crumb Topping: Using a pastry cutter, mix topping ingredients until crumbly in texture. Sprinkle over apples. 

5. Place pie on a cookie sheet, covered with aluminum foil, to catch juices that may spill over.  Bake 45 minutes at 350 degrees.  Top with ice cream and serve.

*I used Gluten Free Pantry's perfect pie crust mix and all-purpose flour for this recipe.

Cook's Tip: This recipe can be made into a delicious gluten free apple crisp by omitting the crust.

{"Eatsy: Gluten-Free Rhubarb Almond Breakfast Cakes"}

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

Char-grilled Chocolate Chip Cookies

from Celiac Disease Foundation

Serves: 24

Ingredients:

1 bag Pamela’s Chocolate Chunk Cookie Mix

8 tbsp butter (1 stick) or butter alternative

1 egg (large) or egg replacer (prepared)

Directions:

Bring butter or alternative to soft room temp.

Combine with Pamela’s Mix and one large egg (or prepared egg replacer), and mix until completely incorporated. Dough will appear dark, oily, and slightly crumbly.

Press together heaping tbsp dollops and place on foiled wrapped cookie sheet.

Lightly flatten and bake in closed grill for 18 – 20 minutes.