I LOVE the buttery quality of yellow flesh potatoes! This dish is quick and easy, and can be made extra flavorful just by adding a few mushrooms and a red bell pepper.

My daughter-in-law, Louise has made us her delicious baked “potato chips” several times. I have added my version to my recipes: Sliced Yellow Potato Bake. This shows my assembly line.

For our family dinner today, I added fresh corn on the cob and baked lemon-herb chicken breasts, which went well with these potatoes!

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I LOVED the movie FRIED GREEN TOMATOES :) Since I have a garden full of tomatoes this year, I thought I’d try some! I also wanted to do some eggplant and some zucchini, and make them all gluten free and casein free!

I didn’t know when I started out that it would turn out to be such a big project! I had just one small eggplant, so I bought one more, and it was quite big! I was surprised when I went out to my garden for a zucchini and found three large ones! I used two of them. I picked three medium tomatoes, like I created my recipe for. I ended up with two cookie sheets of sliced vegetables, two layers thick, waiting for me to prepare and fry them! It was a big job, but also lots of fun!

My daughter, Kayli baked chicken while I fried. We were rather fascinated, watching these vegetables fry, bubble and brown before our eyes. When it was time to eat, we definitely had eyes larger than our stomachs! We got full on just our tomatoes, eggplant and zucchini! The baked chicken had to wait!

This was a fun “experiment” to add to our summer recipes! GF Fried Green Tomatoes

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We had an abundance of garden green peppers, with new fresh ones picked just last night! So I decided to make stuffed peppers for my family.

To make ten, I cut the tops off the green peppers, cleaned them out and then mixed the following ingredients together in a bowl:
2 lbs ground beef
1 cup GF oats
1 pkg Knorrs Vegetable recipe mix
1 medium onion, diced
1 cup salsa
2 eggs

I lined a cookie sheet with foil, sprayed it with cooking spray and then stood the peppers in the pan. (Some needed to be sliced off carefully at the bottom so they would stand up straight.) I spooned the hamburger mixture into the peppers and smashed down a bit, then topped with ketchup (probably one or two Tbsp each). They cooked in a 400 degree oven for 1 hour.

We also ate some fresh-cooked garden zucchini, sliced and cooked on medium in a small pot with ¼ cup olive oil. YUM!

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by Christine Roach


I recently bought a whole bunch of boxed instant pudding, and I was so excited because there was no gluten or dairy listed in the ingredients. I planned on making my kids some yummy pudding for a treat, when I noticed another sentence on the box: “This product will not set with soy milk.” I use soy milk, and I assume the same thing is true with the other non-caseine milks. Feel free to leave a comment in the comment section if anyone has found an alternative to regular milk that works for setting pudding. I did solve this problem in an even tastier way, however. I made the pudding with the soy milk anyway, then used the plastic popsicle containers (can be found at Wal-mart and many dollar stores) to pour the pudding in. They took several hours to freeze, but once they did, they were a big hit. It felt almost like I was giving my kids icecream pops. What a hit, and such a great idea for a cold yummy treat in the summertime.



August-5-2010003 (1)

My mom made the best potato corn chowder! I have missed making it, since I went casein free. This version is made with rice milk, so is wonderful for kids and grown ups who can’t have milk, and tastes great too! I made mine in the crock pot this morning, and let it cook on low all day. Tonight my family loved having dinner ready, and enjoying an old favorite, this time made with rice milk instead :) Our tummies win! GF CF Potato/Corn Chowder

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Cupcakes are always a fun treat for you little ones and you! It’s easy to make then gluten and casein free with a Betty Crocker gluten-free cake mix, plus your own frosting!

I use the cake mix, substituting the butter with Crisco. I make 12 cupcakes instead of the suggested 18. For my frosting recipe I use:

2 cups powdered sugar
1/3 cup Crisco
1 tsp vanilla
2 Tbsp rice milk (you can use soy or almond milk)
1/8 tsp salt
I add food coloring for a fun touch!

Just mix together to make the frosting light and fluffy!

When cupcakes have cooled, frost and decorate, using sprinkles, marshmallows, or fruit snacks! Get creative! Your child will LOVE these cup cakes! Enjoy!