Superbowl Cream cheese sausage dip

5   8 oz. packages cream cheese
3  regular cans of rotel (original)
2 lb rolls of ground sausage (Jimmy dean’s all natural)
1 large onion

Brown sausage and onion together in a pan. Melt cream cheese in a crock pot, add rotel, meat and onions. Simmer until melted and blended together.
Great with chips, almond thins, or any type of crackers!




Gluten free Shortbread Cookies

Awesome cookies!!

1 1/3 cup white rice flour
1/2 sweet rice flour
1/2 cup arrowroot
1 tsp salt
1/4 tsp baking powder (corn free)
1/4 agar gum
14 tbsp butter, softened
1 tsp vanilla extract
3/4 sugar
*** 1 tsp almond extract for Almond shortbread cookies******

Preheat oven to 300 degrees.
Cream together butter and sugar until creamy. Add extract until a thick paste forms approximately 3 minutes. Do not over mix, cookies will crumble and fall apart.
In a seperate bowl mix together flours, salt, baking powder, agar, & salt. Dough will be very crumbly.
Mix together dough with hands, and press it together. Turn dough onto wax paper, it will be very crumbly. Press it together and shape it into a log. Roll it up in the wax paper and refrigerate for 10-20 minutes.
Cut the dough into 1/4 inch thick disks and place 2 inches apart on an ungreased cookie sheet.

Bake 30 minutes or until golden brown. Allow cookies to cool on pan for 5 minutes and transfer to wire rack to finish cooling.

Gluten free Pita bread for Gyros

Also known as Flatbread

3 cups gluten free flour
1 tsp sugar
2 1/2 tsp yeast
1 1/2 warm water

Combine yeast with warm water (not over 120 degrees) and sugar (feeds the yeast). Set aside until it becomes frothy. Usually 10-15 minutes.
Mix flour with yeast mixture and stir until well mixed. Cover and set aside in a warm place until dough rises.


Allow to rise 10-15 minutes, grease hands well and grease  a griddle or flat pan.  Heat pan to temperature where it will cook bread quickly.
Pinch off small rounds of dough and roll in greased hands. Flatten dough in hands and add to pan pressing down flat in the pan.
Flatbread will begin to cook quickly and start to grow air pockets and bubbles.


I cook mine until it had seared markings.



Once it begins to turn more tan or light brown the flatbread will be ready to use.
This dough can be refrigerated and used for several days. This bread is always best freshly cooked and if the dough is ready it only takes a few minutes.

Check my blog for my own mix of Gluten free flour blend for bread.

Gyro recipe

1/2 medium onion
1 lb ground beef
1 lb lamb
3 tsp oregano
1 1/2 tsp salt
1  tsp ground black pepper
1-2 tsp garlic powder
3-5 cloves of garlic
1/2 cup rice flakes
Pita bread
Tzatziki sauce
Black olives (I prefer Kalamata)
Feta or crumbled goat cheese

Coursely chop onion and garlic cloves in food processor to make a slurry of onion, garlic and juices. Add all ingredients to large mixer and turn on until blended together.
Preheat oven to 350 degrees f.
Using bread loaf pan pack meat firmly into pan making sure that there are not any air pockets or holes. Leave 2 inches at the top for excess grease. Do not over fill pan. Place meat loaf pan on flat cookie sheet to catch overflow grease. Cook in oven for 30 minutes. After 30 minutes and top is browned flip meat out of the pan onto the flat sheet you were using to catch grease, browned top down. This will give the meat the ability to brown on the other side.  Drain excess grease into loaf pan which is now empty.
Cook for 30 more minutes. This is when I usually use the convection bake setting on the oven. It helps to brown the meat and crisp the top of the meat. If you do not have this setting cook as you would normally.
When the meat is browned to your satisfaction pull the meat out of the oven and allow it to sit 5 -10 minutes before cutting. 



Cut the meat at an angle starting at one corner and cut across the meat at a diagonal angle.
Stuff your pita bread with meat, tzatziki sauce, lettuce, black olives, onions, tomato, and feta or goat cheese. Enjoy!