Pumpkin Chocolate Chip Cookies

My husband requested Pumpkin Cookies the other day, and they sounded so delicious to me, I couldn't help but make them gluten free. He prefers pumpkin cookies with a glaze, I prefer pumpkin cookies with chocolate chips. So I compromised and did both! You can skip either or indulge in both sides. Perfect for the Thanksgiving season, or any time you crave pumpkin. This made so many, I had to pack some up and give them away for fear of eating them all!

Pumpkin Chocolate Chip Cookies

1/2 c butter (melted)

1 1/2 c sugar

1 c pumpkin

2 eggs

1 t vanilla

2 3/4 c brown rice flour mix

2 t xanthan gum

1 t cinnamon

1/2 t nutmeg

2 t baking powder

2 t baking soda

1/2 t salt

1 c chocolate chips (optional)

Glaze (optional)

2 c powdered sugar

2 T milk

1 T butter (melted)

1 t vanilla

Mix all dry ingredients in a bowl and set aside. Cream all wet ingredients in the mixer, then slowly add dry ingredients. Mix in chocolate chips.

Scoop onto a silicon baking mat, or wax paper by the rounded tablespoon. Bake at 350 for 14 - 16 minutes.

If desired, mix together glaze and pour over cookies while still warm on the drying wracks.

Yields: about 36 cookies

Glazed Pork Chops

The sauce from this recipe came from my Grandma Brown. But being the southern woman she is, she used to fry up the pork before covering it in the tangy sauce. To make it gluten free (and more healthy) I replaced the frying step with grilling. The results were just as good, and more healthy!

Glazed Pork Chops

1 c apricot preserves

1 8 oz bottle russian dressing

3 beef bullion cubes

1 T minced onions

1 1/2 lbs pork chops

salt & pepper

Lightly sprinkle pork chops with salt and pepper. Grill the pork chops and set aside. Throw all remaining ingredients in a blender and mix until bullion cubes are ground up. Pour 2/3 of the sauce over the chops in a shallow baking dish. Bake 20 minutes at 300 degrees. If desired, use remaining sauce as a gravy over potatoes.

Yields: 4 - 6 servings

Sunshine Jello

A few weeks ago my son had some Jello at church and he just LOVED it. Now I don't love Jello, so his frequent requests for it started to wear on me. Until I remembered this recipe my Grandma makes. It starts with a tangy orange layer followed by a creamy lemon layer and topped with mandarin oranges. I added raspberries in ours, because they were fresh out of our garden and I couldn't help myself!

Sunshine Jello

1 large stovetop lemon pudding (with all the ingredients required)
1 small orange jello

1 c milk
1 1/2 c cool whip
1 small lemon pudding
1 can mandarin oranges

Cook the stovetop pudding according to directions. Set aside. Mix jello with 2 c boiling water then add the cooked pudding and chill overnight. You can prepare this in a 8 x 11 pan or you can prep it in individual serving cups.

Combine milk, cool whip, and instant pudding. Spread over top of cooked pudding and chill an additional 2 hours. Top with mandarin oranges.

Pasta Substitute: Spaghetti Squash

We decided to grow spaghetti squash in our garden this year, and it's been great to be able to eat it instead of gluten free pasta. We pretty much have been substituting it in all of our typical pasta recipes (red sauce & meatballs, pesto & chicken, with Steak Gorgonzola...).

It's pretty easy to prepare too. One medium spaghetti squash yields 4 servings, and you just have to bake or grill it for 45 - 50 minutes. The squash just peels right out of the shell when cooked long enough, and you actually end up using less sauce than with pasta.

Spaghetti Squash Pasta Substitute

1 medium spaghetti squash
salt & pepper
1 c water

Cut the spaghetti squash and scoop out all the seeds. Lightly salt and pepper the inside. Pour the water into a 9 x 13 pan. Place the squash cut side down on the pan and bake at 375 for 45 - 40 minutes. Scoop out of the shell and break apart (if needed). Serve with your favorite sauces and toppings.