Apples are great any time of the year. They are full of vitamins and minerals and are just great eaten as they are. But during this chilly, or downright cold, time of year, warm apples really hit the spot.

Gluten Free Scalloped Apples make a wonderful side dish to warm you up after a cold day or to serve alongside your holiday meal. They go great with Turkey, Pork or Chicken.

Gluten Free Scalloped Apples Recipe

Ingredients:

• 2 tablespoons butter
• 4 medium apples
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1 medium orange

Directions:

1. Slice apples in half, and then into quarters. Cut out the seeds and slice quarters into thin slices.
2. Melt butter over medium heat in medium size skillet.
3. Add apples to skillet and cook until apples become golden and tender, about 15 - 20 minutes.
4. Sprinkle cornstarch over apples and stir until cornstarch is dissolved.
5. Cook an additional 1-2 minutes.
6. Sprinkle sugar over apples and stir.
7. Slice orange in half and squeeze the juice from each half over apples and stir until sugar is dissolved.
8. Cook an additional 1-2 minutes.
9. Serve while hot.

Who doesn’t love lasagna?  Meat, marinara sauce, lots of cheese and noodles all melted together for yummy goodness.

Now with great gluten free noodles, lasagna can be gluten free and delicious. This is the way our family enjoys it, but you can certainly add onions and peppers to your ground beef if you prefer.

Gluten Free Lasagna Recipe

Ingredients:

• 1 - 2 boxes (you’ll need approximately 20 noodles) of your favorite gluten free lasagna noodles (I prefer Tinkyada)
• 1 pound ground beef
• 1 large jar of your favorite gluten free marinara sauce
• 1 container ricotta cheese
• 3 bags shredded mozzarella cheese

Directions:

1. Pre-heat oven to 400 degrees.
2. Fill a large pot full of water and heat over high heat.
3. While water is heating, cook ground beef over medium heat, stirring and breaking it up frequently.
4. Once water is at a full boil, salt water and add lasagna noodles.
5. Cook noodles just shy of al dente, they should still have a bite to them, drain and rinse with cold water.
6. Once ground beef is done, fill pain with water, give a quick stir and drain.
7. In a 9 x 13 pan, pour approximately 1/2 cup marinara sauce in bottom and spread out.
8. Place one layer of noodles (approximately 4 noodles) on top of sauce.
9. Pour another 1/2 cup marinara sauce over noodles.
10. Sprinkle 2 handfuls of mozzarella cheese over sauce.
11. Place another layer of noodles on top of cheese.
12. Pour another 1/2 cup marinara sauce over noodles.
13. Sprinkle half of the ground beef over sauce.
14. Sprinkle another 2 handfuls of mozzarella cheese over beef.
15. Place another layer of noodles on top of cheese.
16. Pour another 1/2 cup marinara sauce over noodles.
17. Spread ricotta cheese over marinara sauce.
18. Sprinkle remaining ground beef over ricotta cheese.
19. Sprinkle another 2 handfuls of mozzarella cheese over beef.
20. Place another layer of noodles on top of cheese.
21. Pour another 1/2 cup marinara sauce over noodles.
22. Sprinkle another 2 handfuls of mozzarella cheese over sauce.
23. Place another layer of noodles on top of cheese.
24. Pour another 1/2 cup marinara sauce over noodles.
25. Spread 1 bag of mozzarella cheese over sauce.
26. Place in oven and bake for 35-40 minutes or until cheese is melted and slightly brown on top.
27. Remove from oven and let set 5 - 10 minutes before serving.

Enjoy pumpkin flavored foods?  How about banana bread?   Here is a delicious gluten free recipe that combines the two into a delicious pumpkin banana bread.

Gluten Free Pumpkin Banana Bread Recipe

Bread Ingredients:

• 2 cups all-purpose gluten-free flour (I use Bob’s Red Mill)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 1/4 cups mashed ripe bananas
• 1 1/4 cups canned pumpkin
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract

Bread Directions:

1. Preheat oven to 350°.
2. Lightly grease 9 x 5 loaf pan.
3. In large bowl, combine the flour, baking soda and salt.
4. In separate bowl, cream together butter and brown sugar.
5. Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.

[Recipe Courtesy of Recipe Zaar]

Looking for a nice gluten free pasta recipe?  There are a number of great gluten free pastas out there, have you ever considered making a gluten free goulash?   Here is a recipe I ran across that I think just about anyone would enjoy (including those without Celiac Disease!).

Gluten Free Goulash Recipe

Goulash Ingredients:

• 2 pounds lean ground beef
• 2 large yellow onions (chopped)
• 3 garlic cloves, (chopped)
• 3 cups water
• 2 cans (15 oz) tomato sauce
• 2 cans (15 oz) diced tomatoes
• 3 tbsp. gluten free soy sauce
• 2 tbsp. Italian seasoning (or mix Oregano, Basil, Sage)
• 3 bay leaves
• 1 tblsp. seasoned salt
• 2 cups uncooked gluten free pasta (elbow pasta is recommended)

Goulash Directions:

1. In a deep pot, cook the ground beef on medium-high until no longer pink (breaking it up as it cooks). Spoon out the fat as it pools. Add the onion and garlic to the beef, and cook until the onions are translucent (about 10 minutes)
2. Stir in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt. Heat till boiling, then reduce to simmer for 20 minutes, stirring occasionally
3. Stir the elbow pasta into the beef mixture. Cover and simmer on low for 25 more minutes, stirring occasionally to prevent pasta from sticking
4. Remove from heat, fish out and discard the bay leaves. Stir it up good to distribute flavors and return lid to pot. Let sit about 30 minutes before serving.
5. Devour and Enjoy!

[Recipe Courtesy of Trav's Gone Gluten Free]

There are a number of cranberry sauces that are gluten free, but during the holidays, it can be fun to build a homemade sauce.  If you enjoy Cranberry Sauce, here is a gluten free recipe you will enjoy!

Gluten Free Thanksgiving Cranberry Sauce Recipe

Sauce Ingredients:

• 1 bag cranberries (12 oz)
• ½ cup brown sugar
• ½ cup white sugar
• 1 cup OJ (I used Tropicana Kids with the added Calcium & vitamins)

Sauce Directions:

1. Heat OJ and sugar in pan over medium heat until sugar dissolves.
2. Add cranberries, stir and cook until the cranberries start to pop, about 10 minutes. Cook a little longer for thicker sauce.
3. Pour into bowl and cool. Sauce will thicken as it cools.

[Recipe Courtesy of Gluten Free is Life]

Looking for a gluten free cheesecake recipe?  Here is a gluten free recipe for a chocolate cheesecake that looks delicious.  If you decide to give it a try, let us know how it turns out in the comments below!

Gluten Free Chocolate Cheesecake Recipe

Cheesecake Ingredients:

• 1 1/2 Cup of Crumbs (Gluten Free Chocolate Chocolate Chunk Cookies are good)
• 1/3 C Butter, melted
• 24 oz Cream Cheese
• 3 Large Eggs
• 3/4 C Sugar
• 1/2 t Cocoa powder
• 1 t hot water
• 1 T Butter

Cheesecake Directions:

1. Use a food processor to make the cookies into crumbs.
2. Mix crumbs, with 1/3 c melted butter, they will look more than damp. Press into the pan with your fingers until you have an even layer on the bottom of the pan, put the pan in the freezer.
3. In a double boiler or improvise using a medium sauce pan, with a glass bowl that fits slightly inside the pan. Bring water to a simmer (maker sure bottom of the bowl doesn’t touch the water). In the top bowl add chocolate chips and 1 T of butter, stir occasionally until melted.
4. In a very small bowl dissolve cocoa powder in the hot water.
5. In the meantime, beat cream cheese, vanilla, and sugar in a large bowl with electric mixer or use a stand mixer. Add eggs one at a time, mixing well in between each addition, add chocolate mixture and cocoa mixture, continue mixing until light and fluffy looking.
6. Pour batter into your crust and bake at 325 for 55 minutes or until the middle of the cheesecake is almost set. Loosen the cake from the sides of the pan with a butter knife. Allow to cool and then remove from pan (if in a springform pan) and refrigerate 4 hours to over night, lightly covered with tinfoil.

[Recipe Courtesy of Celiac Chic Gluten Free]