Pumpkin Chocolate Chip Cookies

I know I'm doing a lot of pumpkin these days, but it is the fall. So here is another awesome recipe. I originally got it from Allrecipes.com. It's Pumpkin Cookies IV, but after looking it over I made a few changes.


1 t baking soda
1 t gluten~free baking powder
1 T ground Cinnamon
1 T pumpkin pie spice
1 C sweet white rice flour
3/4 C potato starch
1 t salt
1/2 C butter flavored shortening
1 C brown sugar
1/3 C sugar
1 t vanilla
1 C canned pumpkin
1/2 C chocolate chips


1. Preheat oven to 350 degrees
2. sift dry ingredients together. In a separate bowl cream the shortening and the sugars. Then, add pumpkin and vanilla. Add the dry ingredients and chocolate chips. Beat till smooth.
3 place on prepared cookie sheet and flatten a bit with your fingers. Batter will be sticky.
4. Bake 9-12 min.







Even Mckenzie liked them. She took one and hid in her Thomas tent.

Look at that smile. Now that's a happy kid with a gluten free cookie, and she doesn't even need to have gluten free.

Pumpkin Bread

1 (15 oz) can pumpkin
4 eggs or egg substitute
1 cup canola oil
2/3 cup of water
3 cups of sugar
3 1/2 cups of gluten free flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves - optional
1/4 tsp ground ginger

Preheat oven to 250 degrees F. Spray with cooking spray three 7 x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 min in the preheated oven. Loaves are done when a toothpick inserted in the center comes out clean.

I gave this to a lady I visit teach and she couldn't tell the difference. It's really good, maybe because all fo the sugar!

White Chicken Chili

1 onion chopped
3 cloves of garlic crushed
1 (4 oz) can of chopped green chilies
4 tsp ground cumin
1 tsp ground dried oregano
1 tsp ground cayenne pepper
4 cups of water
4-5 chicken bullion chicken cubes
3 cups chopped cooked chicken breast - I just used a rotisserie chicken from Costco
3 (15 oz) cans of great northern beans
1/4 c corn starch

First I spray a pan with cooking spray and saute the onion and green chilies. Then, I add the corn starch and mix it up. It will be very clumpy, it's ok. Next, add all the ingredients to a crock pot and keep on low for about 5 hours. Sometimes I keep it on high for about an hour and then turn it to low till it's time to eat. Really good with blue corn ships.

Gluten Free Flour

1C Corn Starch
1C Tapioca Flour
1C White Rice
1 TBS Potato Flour

Always add 1 tsp of xanthan gum per cup used.

I double this and mix it up in a Tupperware and keep it in the refrigerator.