Of course it is most delicious to make your pasta salad dressing from scratch, but that requires remembering (or having pasta salad 
sound good!) a minimum of a few hours before you want to eat it. Otherwise, you dressing flavors haven’t blended and it just isn’t good. This uses a store-bought dressing for the base, avoiding the sit-time requirement, but we do dress it up a little. All that said, my two-year-old won’t touch this, but my husband thinks it is amazingly delicious and ate four servings at dinner. 🙂
Hello there, Jocelyn again. Jennifer is sick, so you get a late-and-last-minute post from me to fill in. No, it’s not gluten, she’s just plain old sick, as are some others at her place, so there’s no one to make new tasty things :-). Don’t worry, once she’s recovered she’ll be back to providing you with gluten-free goodies.
The BBQ sauce itself is, in fact, vegetarian :-). So, here you go! If you are here for non-vegetarian reasons I’m sure you’ll find many 
uses for it. If you are a vegetarian, well, hey, I make it now…there’s always parties, right :-)? Plus maybe you like it! Anyway, here is the super easy recipe.
| There aren’t a lot of cereal options when you’re eating breakfast gluten-free. We ate Chex and Trix pretty regularly for a couple years, but once we found regular access to [amazon_link id="B003LPM9XM" target="_blank" container="" container_class="" ]Bob’s Red Mill gluten-free quick oats[/amazon_link], we got a lot more comfortable buying and using oats routinely. Hence: granola. |  |
Scones are very tasty, and Sean requested them especially last week. Fortunately, they weren’t hard to adapt. I’ve made two versions 
thus far; the orange zest version, which made a great base for a strawberry-kiwi “shortcake” type dessert (pictured below) and the traditional English Currant scone, which is a great breakfast or treat all on its own when hot (mmmmm, buttery yum!) and delicious with jam when cold.
Okay people. Frosting is HELLA hard to do without powdered sugar. I have tried and tried and tried and this is what I’ve got. It isn’t exactly like “normal” frosting, but it does work well and taste good. I do intend to keep reinventing frosting and see what other types I can come up with, but this works well as a basic cream cheese frosting. It has just a touch of a very pleasant maple flavor.
This is a pretty good basic frozen yogurt–I’d like it with fruit or a fruit syrup on top, kids might like it with sprinkles, lots of people like chocolate syrup, and so on. You can add some fruit or fruit syrup (but not too much of a liquid syrup) to the mix while it’s churning in the ice cream maker to get more fruity flavor, if you want. It’s also pretty good plain if you’re in a basic kinda mood.
I’ve figured out a few more, and figured out how to do closed-face savory kolaches, so I thought I’d share with you :-). So, this post is rather simple, but it goes along with the earlier kolache dough recipes. Truvia is, in fact, gluten-free, so you can use these fillings with Jennifer’s kolache bread recipe if you’d like.
Jennifer is up visiting again, which means we’re experimenting with desserts that all three of us can eat again. Last time, you
got cinnamon rolls everyone can eat. This time, you get chocolate mousse. We’re calling this a “base recipe”–we’re already sitting around the kitchen brainstorming ways to dress it up, add other flavors, and make it uber-pretty. But, to be clear, it was really good on it’s own, too.
I’m back home and back inventing. We love greek food around here, but good vegetarian gyros can be hard to find. So, I invented these. I really did pretty much start from scratch. 
