A favorite treat of mine and one that is always a hit on those crisp, chilly days is pumpkin chocolate chip cookies.  It is hard when you have an intolerance to gluten or dairy to watch other people eating these scrumptious treats.  This is why I decided to develop a great gluten-free/casein-free recipe that everyone will enjoy.  I’m proud to say that they were definitely a hit at my house, and I’m sure they will be a hit with you!  Here’s the recipe: GFCF Pumpkin Chocolate Chip Cookies

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Three years ago I found out I have Celiac disease and began eating gluten-free. Recently, I learned that I’m also lactose intolerant. My doctor has told me that it’s not uncommon to have both. I’m happy knowing more about how to make good food choices that make me feel better!

One of my favorite soups has been a creamy, broccoli-cauliflower-ham soup. Last night, I found I had the ingredients to make this soup but changed my recipe to fit a casein-free diet. This recipe is a healthier, low calorie version, and my family loved it!

See Hearty Brocco-Flower & Ham Soup in Gluten-Free Recipes.

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When we were planning for my daughter-in-law Louise’s birthday celebration, my daughter Kayli wanted to surprise her with a special cake that ALL of us could enjoy. Kayli decided that she’d make an ice cream cake, so began going through ideas for gluten free ice creams, fillings, and candy bar toppings.

Among the ice creams were vanilla, chocolate, chocolate chip, strawberry, mint chocolate chip, fudge ripple, butterscotch, and cheesecake. (The list goes on!)

Fillings included caramel, chocolate, strawberry, butterscotch, marshmallow, plus any flavor of Jell-O pudding.

Candy bars included Reese’s, Heath, Butterfinger, and M & Ms.

Kayli prepared the ice cream cake the day before our party and used real whipping cream for the frosting. Our cake turned out delicious, thanks to her! Kayli’s recipe:

Happy Birthday Ice Cream Cake

HAPPY BIRTHDAY LOUISE! You’re a terrific wife, mommy, sister-in-law and daughter-in-law! We sure love you!

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Here’s an idea my Mom told me about. I knew my granddaughter would love it, and also my husband, who’s a big kid! So I made it gluten-free. All you have to do is string hotdog pieces on gluten-free spaghetti sticks. (I used Jerusalem artichoke flour spaghetti.) Then you just cook the spaghetti normally. My granddaughter thought this was a very fun meal and wanted to eat hers plain. The rest of us ate ours with the spaghetti sauce on top. This is a very fun, easy, and creative way to serve your family a staple like spaghetti.

This is how they looked before cooking.




Summer Picnic Potato Salad

5 lb potatoes
salt as needed
1 dozen eggs
4 green onion
3 cups Kraft mayonnaise
1 Tbsp mustard
1/2 tsp celery salt
1/2 tsp dill weed

Using a vegetable rack in a large pan for boiling, wash and cut potatoes into quarters or six pieces, depending on size, leaving skins on. Turn burner on high until lid rattles, then leave on medium heat until potatoes are tender. Carefully drain water and place potatoes on baking sheet to cool. After cool, peel skins with a paring knife and slice potatoes into bite-size pieces. Place pieces into a large mixing bowl. After potatoes are prepared, salt well – I count to about 60 shakes (this will depend on your own salt shaker), and stir potatoes.

In another pan boil 12 eggs. When boiled, run under cold water. Peel eggs. In mixing bowl, shred eggs with a cheese grater. Finely chop green onions. Add mayonnaise, mustard, celery salt and dill weed. Stir well and add to big mixing bowl of potatoes; stir in well.

In an appropriately sized serving bowl, add the finished potato salad. Sprinkle top with parsley flakes and paprika for color. Keep in fridge until serving.

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My daughter made tuna melts for her family. She made me these wonderful tuna melts, in a separate pan, on corn tortillas.

These tuna melt wraps are so easy to make. Just heat a frying pan on medium heat. Butter the outside of a corn tortilla. In the frying pan, sprinkle the tortilla with grated cheddar cheese and let it melt a bit. Spread tuna mix (made with Kraft mayonnaise) onto the tortilla and let the cheese melt fully. Fold tortilla in half.

These are DELICIOUS!!!

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