"You Don't Have To Cook Fancy Or Complicated Masterpieces - Just Good Food From Fresh Ingredients."

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”

- Craig Claiborne

Pink Lemonade Pound Cake

15 oz. package Gluten Free yellow cake mix

1/4 c. lemon instant pudding mix

1 c. milk

1/2 c. vegetable oil

3 large eggs

2 tsp. lemon extract

1/4 c. + 2 Tbsp. thawed pink lemonade concentrate, divided

1 c. confectioner's sugar

red food coloring (opt.)

1. Preheat oven to 350 degrees.  Lightly grease a 12 cup-Bundt pan with cooking spray.  Dust the pan with gluten free all-purpose flour or rice flour.  Shake out the excess and set aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, lemon extract, and 1/4 c. pink lemonade concentrate in a large mixing bowl and beat with an electronic mixer on low speed until the ingredients are just combined.  Increase the mixer speed and beat on medium until the batter is smooth, about 2 minutes.  Add about 5-6 drops of red food coloring, one drop at a time until the desired color is reached.  Pour the batter into the prepared Bundt pan, smoothing the top.  Bake for 35-40 minutes.  

3. Place the cake on a wire rack to cool completely.  Meanwhile, mix 2 Tbsp. pink lemonade concentrate and confectioner's sugar.  Drizzle the glaze over the cooled pound cake.  Serve.   

"Make everything as simple as possible."

- Albert Einstein

Pineapple Pretzel Salad

2 c. Gluten Free pretzels, crushed*

1 c. butter, melted

2 (8 oz.) pkg. Cool Whip

1 (8 oz.) pkg. Cream Cheese

1 c. sugar

1/2 box Instant Vanilla Pudding

1 (15 oz.) can crushed pineapple

1. Preheat oven to 350 degrees.  Grease a 9x12 inch baking dish.

2. Place 2 cups of crushed pretzels in baking dish.  Pour melted butter over pretzels and bake for 10 minutes.

3. Mix cream cheese and sugar together.  Fold in one container of Cool Whip.  Spread over pretzel mix.  Mix crushed pineapple with instant pudding mix and pour over cream cheese mixture. 

4. Chill.  Before serving, add the remaining Cool Whip on top.

*I used Glutino's Gluten Free Pretzel Sticks for this recipe.

Enchilada Casserole

19 oz. can enchilada sauce

4 oz. can green chiles

12 oz. can corn

12 oz. can black beans

1/2 c. sour cream

1 egg

1/2 tsp. ground cumin

1/4 tsp. garlic powder

2 c. shredded Mexican cheese

corn tortillas

 1. Preheat oven to 350 degrees.

2. In a large bowl, mix together the garlic powder, cumin, sour cream and egg.  Add the corn, black beans, green chiles, and 1 cup of cheese.

3. Pour about 3/4 cup of the enchilada sauce on the bottom of a 9×13 baking dish. Cover with 4-5 corn tortillas.

4. Spread half of the sour cream mixture on top of the tortillas and top with another ½ cup of sauce followed by 5 more tortillas.

5. Spread the remaining mixture on top of the tortillas, top with the remaining 5 tortillas, sauce and cheese.

6. Bake for 30 minutes uncovered.  Serve.

“Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.”

- Joanne Harris, Chocolat

{Print via LilyandVal}