Pumpkin Cookies


Thanksgiving is such a special time of year for our family.
For us it is a time to gather with family, share many laughs and remember all about what we have to be grateful for.

For us we usually gather at my Mother In-laws house everyone brings a dish to share. They aren’t all gluten free but my family and a few other family members bring gluten free dishes to share.
There is always plenty for everyone!

This year I wanted to try and make pumpkin cookies that my niece makes, she makes a non gluten free version and everyone always says how good they are. She’s a foodie like me and enjoys cooking and baking and all things food so I was so excited to try her recipe. I of course wanted to tweak it to a gluten free version.
During this week I did a trial run and tried them out at a Thanksgiving diner that was at our church with the Youth Group and I’m happy to say they were a hit.

So if your looking for a pumpkin cookie to try with cream cheese frosting, here you go.

Ingredients for Pumpkin cookies:
2 Cups Gluten free All purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 cup butter
3/4 cup white granulated sugar
3/4 cup brown sugar
2 tsp. gluten free vanilla extract
1 egg
1 (15 ounce) can pumpkin puree


Ingredients for Cream cheese frosting:
1- 8 ounce package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar


Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Whisk gluten free flour, baking powder, cinnamon, baking soda, ground cloves and ginger together in a bowl. In a separate bowl beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 25- 30 minutes.
Let cookies cool for about 5 minutes on sheets before removing to cooling racks.

Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting and enjoy!

**These cookies remind me of pumpkin roll, yummy!
Have a blessed wonderful Thanksgiving.

Birthday Blessings and so much more….

DSC_0047 DSC_0143 These two great kids made me this awesome birthday cake yesterday.  They always surprise me.   Doesn’t  it just warm your heart when your children do something thoughtful for you?  This made my day so special.  They took Betty Crocker gluten free vanilla and chocolate cake mix..and  prepared the mix as directed and then swirled it together in the cake pan and baked it to get this pattern..how cool is that?!

Jenna also made me up a beautiful little note that said that she loved me and placed it into a candy dish she put together for me …she amazes me.  She has such a kind and caring spirit as does Ty. DSC_0147 backside of note from JennaThis is what Jenna drew on the back of her note…how precious is that?!  I just love getting notes like this..they sure beat the notes she sends me when I am the worlds worst mom because she was sent to her room for being naughty, LOL!

Mark did something very special for me this year..with my birthday being so close to Christmas he usually gets me a big gift to cover both special days…that works for me. This year I asked for a new camera and that is what he got for me.. I love it! It’s a Nikon D3100. Sure has been great to capture those special moments with.   Of course I am still figuring it out.  I think I need a class on it, LOL but having lots of fun at the same time.

This weekend on Saturday we where out at my Mother In-laws to have a Christmas get together for the Gulick side of the family, that’s her side.  The day before that brought a lot of snow so the kids had a blast sledding.  DSC_0049Here’s a picture of our cousin Todd pulling the girls up the long hill so they could sled back down…he’s such a great guy!  Afterwards the girls came back inside to warm back up under Nanny’s new blanket she go for Christmas.  DSC_0064That evening this is what the sky looked like…isn’t that just so beautiful?  I love the colors!

DSC_0131As this year unfolds please remember to take time to share with your friends and family.  Cherish and make memories big and small…I think the smaller ones are always the best!

Love, Jane

Snow days and Burrito bowls….

Today here in the northeast they are calling for a descent sized snow storm.  I don’t know about you but I love snow days.  It’s a reason to just stay home cozy up with the family,cook some good food, play and just relax.  Unfortunately my daughter has started back to school after the Christmas break  and my husband Mark is at work.

My son Ty, a college kid, is home on break but he is still in bed and probably won’t make an appearance before noon oh to have a kids life…some days ha ha.    So that leaves me to do what I love.. cook.

For me Chipotle Mexican Grill is one of my favorites as is my sons.  Whenever we are out and about for the day we will stop in for a bite, it’s so good. They have lots of gluten free options that makes me so happy.  Here’s their site if you’d like to check them out http://www.chipotle.com  That being said I thought I would try to recreate their burrito bowl for dinner today.

So before the snow has started I put my chicken breast into the crock pot with two packets of McCormick taco seasoning, mix it all around really good.  Cook for about 6 hours I put the setting on high.  On the side I will prepare brown rice according to the package directions mixed with about 3 Tablespoons of cilantro and 2 Tablespoons of lime juice.  Then for toppings we will have black beans, salsa, sour cream,cheese, 2 scallions cut up and guacamole oh I can hardly wait!  Here’s the finished product.  The top one has guacamole and cheese.  The bottom one does not.   It’s so easy to prepare and is such a wonderful comfort food…as always hope you enjoy!

Chicken Mexican dish Chicken Mexican dish 1

Peach Festival Saturday, August 17th

Peaches 2

It’s Peach Festival Time at Christ Church McKeansburg 6 South Race Street, New Ringgold, PA 17960 from 3-6 p.m.

Come for all kinds of goodies stay for the great fellowship. We will have Peach sundaes with homemade hot milk sponge cake and gluten free hot milk sponge cake, Heisler’s ice cream and local peaches.
There will also be sausage sandwiches, grilled chicken wings with homemade peach BBQ sauce, homemade Peach salsa and chips, homemade peach jelly and syrup, hot dogs with all kinds of homemade condiments to top them off with, homemade sticky buns and other homemade goodies!

To quench your thirst there will be Guers products and an old-fashioned lemonade stand.
For the kiddos there will be face painting, games, and entertainment for all ages.
Music by Joy.
Come on out and join us for great food and fellowship!

Strawberry Festival



Remember those Old fashioned Strawberry Festivals? We are bringing them back.
There will be homemade hot milk sponge cake, including a gluten free version with Heislers ice cream.   And to top it off local strawberries from Heim’s Fruit Stand.
Looking to eat lunch or supper before your yummy dessert?
There will also be hot dogs with lots of toppings and Guers drinks.
For entertainment there will be live music, face painting and family fun games
Bring your family out for a fun filled afternoon!

The festival will be this Saturday June 15, 2013 at Christ Church McKeansburg 1751 Chestnut St, New Ringgold PA 17960 from 3-6 p.m.  Hope to see you there!

Fresh Market Salad

Fresh Market SaladCan’t wait for this time of year, it really isn’t that far away!

I think this year I am going to plant my garden a little different to include some of these goodies 🙂

Fresh Market Salad

1 cup Fresh Green beans
1 Scallion
1 tbsp Cilantro
Juice of 1 Lime and 1/2 tsp.zest
Sea Salt 1/8 tsp.
Grape Tomatoes seeded about 8
Red and yellow peppers 1 each
Gluten Free Penne 1 box
Olive Oil 1 1/2  tablespoon

Boil Water enough to cover fresh green beans leave in boiling water only for 1 minute they will become a bright green. Remove the green beans and let them become cool.  (You can use fresh asparagus as well)  Next cut up all ingredients to small bite size pieces and mix with minced cilantro, lime zest, lime juice, salt and olive oil.  This year I have really learned to appreciate the benefits of Kale.  I would even add a 1/2 cup of Kale to this yummy salad if your looking for some great health benefits.

Easy Nutritious Smoothies

Blueberry, Mango, Kale, Spinach smoothie

I have just started drinking smoothies on a daily basis. One because I have noticed without a doubt my diet is in serious trouble and I needed to address it, yes I know thank you captain obvious! I’m not completely there but at least I am taking a step in the right direction.
Two it is such a filling and easy way to get nutrients that I have been lacking.  This one above has frozen blueberries, mango, fresh Kale,spinach and low fat milk.

Those of us that have to eat gluten free you know that it is difficult  to get proper nutrient absorption. Drinking smoothies is such an easy way to do it. And all those fruits and vegetables that we buy during the week and have great intentions to consume..well if you are anything like me half the fresh veggies got tossed and some of the fruit.
But I find making smoothies with them is so easy and I’m not pitching them at the end of the week and I am noticing more energy yay!!! Saving money and beginning to get healthier sounds great to me!

How about you do you have any recipes for smoothies that you can share? I’d love to hear about them. Thanks a bunch, Jane

New Restaurant Find

Pulled Pork baked potatoI ate at Ard’s Farm http://www.ardsmarket.com/ this weekend with our youth group leaders.  It was awesome!  The staff was very friendly and were so helpful in pointing out what items where gluten free for me.

The picture above is a loaded baked potato with pulled bbq pork, cheese sauce and some yummy bbq sauce to top!  Healthy well.. it was some good comfort food and that’s the best kind if you ask me.  If your in their area check them out.

The restaurant has a gift shop that has homemade candies, canned good and other great finds.  Now their not all gluten free but it’s a great place to check out and there is something for everyone!

Have an awesome day!

Chicken with Spicy Szechuan Peanut Sauce and Noodles

Chinese Szechuan Peanut Sauce and Noodles

One thing that I really miss about being gluten free is being able to go out and eat at a local Chinese restaurant with the family.  Where I live there isn’t one restaurant that would cater to folks with Celiac disease.

So what I do is play with flavors here at home.   What I have come up with is a pretty tasty meal.   I call it Spicy Szechuan Peanut sauce and noodles.  You can add to it whatever your hungry for.  This night I did chicken breast and a Chinese vegetable stir fry that you can pick up in your local grocers frozen section.

If you’d like to give it a try this is what you will need:

2 whole chicken breast with the bone and skin

1 large bag of your favorite stir fry vegetable mix from the frozen section at the grocery store

1 cup of natural creamy peanut butter by JIF

1 package of gluten free spaghetti noodles

3 Tablespoons Gluten Free Tamari soy sauce

2 Teaspoons of Szechuan hot and spicy gluten free sauce (found at Weis grocery store)

1 Tsp. of dried ginger powder

1/2 cup vegetable oil

1/2 Tsp. garlic powder

1 Tsp. of honey

1/8 Tsp. Lemon Zest

1/2 cup of Peanuts to top off with

Preheat oven to 350F In a roasting pan take the two whole chicken breast season with some  Tamari sauce about (1 Tablespoon this is extra) bake 45 minutes covered.  Once done and cooked through let cool down completely and then remove the meat from the bone and take the skin off and set to the side make sure you reserve the drippings and discard the bones and skin.

Start boiling your water for pasta and follow directions on package.

In a separate pan combine the peanut butter, Tamari sauce, Szechuan Hot and Spicy sauce, Dried ginger, 1/2 cup of vegetable oil, garlic powder, honey and lemon zest.  Keep heat on low and mix till well incorporated and melt all together.  The sauce will darken.

Next heat separate pan for frozen vegetables with 1 Tablespoon of water ( I add a dash of powdered ginger and some Tamari sauce to flavor)cook till still very crispy, watch it doesn’t take long.  Drain off vegetables

Toss together cooked chicken breast, drippings, vegetables,peanut sauce and pasta.  Put into your favorite serving dish and Top off with peanuts for crunch.

*If your taste likes a hotter sauce add a pinch of dried pepper flakes with the peanut sauce.

I hope you enjoy

Lots of Love, Jane

Jeremiah 29:11

Chocolate Chip Oatmeal Cookies…so good!

Chocolate chip oatmeal cookies

When I first started cooking and baking gluten free I have to say making cookies was hard.  They would be so dry or crumble, agh!  But the more I experiment these day the more I am comfortable with what works and what doesn’t.

Yesterday I ventured into an oldie but goodie.  Chocolate chip oatmeal cookies, I just love them!

The recipe I made makes about 3 dozen cookies, it really depends on how big you make them.  I sent two bags along with my nephew as he was home on spring break and heading down to visit my son at college.  They are all having dinner together tonight so I hope they will be a yummy snack.  And of course we kept some here for home for the rest of us…mmmm so yummy!

If you would like to try these here is what you will need:

2 cups of gluten free oatmeal

12 oz. semi sweet chocolate chips

1 1/2 tsp. xantham gum

2 1/4 cups all purpose gluten free flour ( I use the recipe on this blog)

1 tsp. baking soda

1/2 tsp. salt

1 cup softened butter

3/4 cup granulated white sugar

3/4 cup packed dark brown sugar

1 tsp. gluten free vanilla

2 eggs at room temperature

Parchment paper


Preheat oven to 350F

Cream butter and sugars then add the eggs one at a time and vanilla. Next sift all dry ingredients into a large bowl stir in chocolate chips and oatmeal make sure they are coated well with the flour mixture.

Add dry mixture to the wet use a heavy duty mixer or you can use a wooden spoon to start and then get in there with your hands (they work awesome)

Line cookie sheets with parchment paper and drop batter by the teaspoon bake at 350F for 15 minutes.  Take out of oven and put on cooling rack till completely cooled then put into an air tight container and enjoy!

Jeremiah 29:11