These are simply divine.  One of my 'poor pity' me moments after being diagnosed with celiac was when I'd walk into a certain airport and there was the amazing, intoxicating smell of Cinnabon.  I'd waft and then walk away eating dry fruit that I had deydrated prior to my trip.  Well no more do I 'pity' myself.  My only problem is not eating the entire pan after I make these.

Amarillo Magazine did a quick video, so if you are more visual click here.

photo by Shannon Richardson @ Amarillo Magazine

Ingredients

Proof yeast:

1 package yeast

1/4 cup sugar

2/3 cup warm milk

1 tablespoon melted butter

Dry ingredients:

1 1/2 teaspoons xanthium gum

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup Arrowhead Mills gluten-free all-purpose baking flour

1/4 cup tapioca

1/4 cup almond flour

2 tablespoons ground flaxseed meal (optional)

Wet ingredients:

1 egg

1/4 cup oil

1 1/2 teaspoons vanilla

Filling:

1/2 cup brown sugar (brown for maple taste or use white sugar)

1/4 cup cinnamon, or to taste

Icing:

3 to 5 tablespoons butter

3 tablespoons softened cream cheese

3/4 cup powdered sugar

1 teaspoon vanilla

2 to 4 tablespoons milk or water (optional)

Directions

Grease and lightly flour pie plate with rice, all-purpose gluten-free, tapioca flour or corn starch. Cover an 11-by 13-inch cutting board or bottom of cookie sheet with plastic wrap. Dust with thin layer of tapioca flour. Preheat oven to 350 degrees. Combine yeast and sugar in large mixing bowl. Microwave milk and 1 tablespoon butter until warm; whisk into sugar-yeast mixture and set aside. In medium-size bowl, sift or whisk in all dry ingredients; set aside. In small bowl whisk together wet ingredients; add to proofed yeast. Mix briefly; slowly add flour mixture. Turn mixer on medium-high and beat for 1 ½ minutes (no more than 2 minutes).

Place combined dough on prepared surface and add another layer of plastic wrap. Roll out dough to about ¼ inch thick; it should cover entire board. You can now wrap dough, place in refrigerator, and finish rolls the next morning. Or, peel off top layer of plastic and spread softened butter onto dough, leaving a ½-inch untouched edge. In small bowl, combine brown sugar and cinnamon. Sprinkle mixture over butter. Use plastic wrap as a guide and begin rolling dough back toward opposite side (watch plastic wrap so it doesn’t get stuck). Roll tightly, then dust with gluten-free flour. Cut into 8 pieces; place into greased pie plate.

Let rise for 15 minutes. Meanwhile, beat butter, cream cheese and powdered sugar until smooth. Add in vanilla. For thinner icing, add 2 to 4 tablespoons milk or water. Cook rolls for 25 to 27 minutes or until golden brown. Ice immediately.

Makes 8 servings

My sweet Murray family had a weekend at the J-Ann Ranch. This is a quick, easy & no fuss meal that has great taste and can be cooking while you are doing other things!

Ingredients

4 lb rump roast
1 white Onion (1 inch sliced)
1 can Mexican Lime & Cilantro Diced Tomatoes with Lime Juice & Cilantro (ro*tel)**
1 Can chopped Green Chiles (hatch)beef stock (pacific)

Dry Rub (use 1 TBSP per side)
2 TBSP garlic salt (McCormick)
2 TBSP black pepper (McCormick)
2 TBSP cayenne pepper (McCormick)
2 TBSP Mexican Seasoning (McCormick)*

 *2 tsp each Chili Pepper, Cumin, And Red Pepper, Salt, Onion, Green Bell Pepper And Garlic.

Directions
Line the sliced onions on the bottom of a slow cooker crockpot. Dry rub the rump roast and place fat side down in cooker. Pour rotel and green chiles over rump roast. Pour 1 beef broth until it is 1 inch high in the slow cooker. Place on high for 4 hours. After 4 hours, if the roast pulls a part easily, cook on low for 2 hours; or continue cooking on high.

Garnish:
Corn Tortillas (Mission)
Sour Cream (daisy)
Guacamole
Shredded lettuce
Shredded Cheese (Kraft or Sargento)
Sliced Tomatoes
Corn Chips

So Come & Get It!

Photo Credits: Madison Murray. Featuring: Husband Murray &  Mom Murray

**Ro*tel is owned by ConAgra, as of July 2013 this can was certified gluten-free. Always check ingredients prior to purchase or consumption.

This is one too good for words.

And honestly, I find my sinful nature coming out and saying, "No! Don't share! Sell this one!" or "Be like that relative that purposefully leaves out an ingredient, so people will always come to you."  And then the Holy Spirit convicts me and reminds me, "It's so much better to give than receive." And trust me, this one is so good. But first some background...

This was my favorite cake pre-gluten free days. My mom (the best cook I know) would make this constantly growing up. Perfect for potlucks, bereavement, comfort days, rainy days, all days.  In highchool, this was the break-up cake. You see, it never failed, a friend would call saying her and the boyfriend had broken up and wanted to come over to vent. I'd hang up, walk into the kitchen and this would come out. This and a Dr. Pepper cured all broken hearts.

Then in college it became the "get a date cake" or "he will for sure ask for you number cake".  And now that I'm 'Murried' and gluten free, it's become the 'I can't believe it's not butter cake!" Ok not really, but they will say, "I can't believe it's gluten free!'

So enjoy. Really, you will enjoy it.  No icing needed, melts in your mouth and best of all, FINALLY available for gluten free. This celiac, can have my cake and eat it too.

photo by Shannon Richardson, Eat Drink & Be Murray featured on Amarillo Magazine

Gluten-free Chocolate Chip Pudding Cake

Ingredients

1 package Kraft gluten-free instant vanilla pudding

1 package Kraft gluten-free instant chocolate pudding

1 box Betty Crocker gluten-free yellow cake mix

4 eggs

1/2 cup oil

1 1/2 cups water

1 teaspoon vanilla

1 bag (2 cups) Enjoy Life chocolate chips

Directions

Preheat oven to 375 degrees. Grease Bundt pan with oil. In large stand-mixer bowl, beat eggs, oil, water and vanilla; slowly add instant puddings and cake mix. Mix until well combined. Stir in chocolate morsels. Pour in Bunt pan and bake for 45 to 55 minutes, or until knife inserted in center comes out clean.

Makes about 24 servings

Products are constantly changing; always check ingredients to verify gluten-free. Kraft does not hide any gluten in their ingredients.

Quick, easy and a crowd pleaser! The panhandle is a great area to grow fresh basil too!

Ingredients

1 package (16 oz) fresh mozzarella  (thin slices about 1/4 inch

3 tomatoes (thin slices evenly about 1/4- 1/2 inch thick)

25-30 basil leaves (one per tomato)

olive oil (optional)

balsalmic vinegar (optional)

Directions

Arrange alternate slices of tomato & mozarella; topping with a basil leaf.  Dirzzle oil & vinegar.

So easy, so good & so gluten free!

I love popcorn.  I mean, I love it, especially caramel or coconut.  This is a caramel corn recipe my mom has had for years; however, I altered it to be coconut-caramel corn.  Even those, "I hate the texture of coconut" people will love this popcorn. I made this for our roadtrip, but then (as requested) made six more bags once we met up with my whole gang.  THIS IS A HIT!

Ingredients

8 or 9 quarts popped corn (1 and a half  bags of popcorn)

1 1/2 cups brown sugar

2/3 cup shredded coconut

1 teaspoon salt

1 Tablespoon vanilla

1 cup butter

1/2 cup karo syrup

1/2 teaspoon baking soda

Directions

Preheat oven to 225 F. Place popped corn in large roasting pan.  In saucepan mix sugar, salt, vanilla, butter & syrup.  Boil 5 minutes.  Add baking soda & stir virgorously.  Pour over corn and toss.  Bake in oven for 1 hour, stirring every 15 minutes.  Transfer to foil, or wax paper. Store in airtight container.

(If you even get that far, this stuff gets demolished)

Mr. Murray and I had an 18 hour car ride to Florida.  What's a gluten-free girl to do for food?!  These next few posts will be traveling gluten-free. 

Ingredients

6 Eggs

1 large avocado 

3 T yogurt

1 tsp garlic salt

tsp pepper

12 drops of tobasco (or 1 tsp)

1 tsp red pepper flakes

Directions

In a medium-large bowl, mash all ingredients together until well combined.  Add more or less spices to taste. 

Use for sandwhiches, crackers, carrots...or I just put it on top of pizza.  Yes, it is SO good on gluten-free pizza.

Ingredients

Gluten free pizza crust*

1/4 cup - 1/2 cup Green Chile Pesto

4 Chicken tenderloins

1 tsp Cayenne pepper

1/4 red onion (chopped)

4 pieces of bacon (cooked & cut into about inch thick)

1 cup parmesan cheese (or sharp cheese, mozzarellla)

Directions

Preheat oven to 425 F.

Heat oil in a saute pan on medium high heat.  Add spice & turn down to medium heat.  Then add chicken Tenderloins and cook on each side 6 to 8 minutes (or no longer pink, you can go ahead and cut them into bite sized pieces to make sure it is cooked through.  Set aside.

Place foil over cookie sheet and set pizza crust on foil.  Evenly spread green chile pesto over entire crust.  Evenly sprinkle onion, cooked chicken, bacon pieces, red onion.  Top with parmesan cheese and cook for 8 to 12 minutes. (Or until pizza crust edge is golden brown and cheese is melted thoroughly!)