Two years ago last May I was diagnosed gluten intolerant, and for quite some time it was a huge adjustment for me to find recipes, especially dessert recipes that I could eat.  It is getting easier as they are marketing more and more gluten free foods as this problem seems to be coming more  known, and more people being diagnosed with it.  If you are gluten intolerant you know how difficult it can be to diagnose, and how badly you felt before they found out why you were feeling so awful all the time.  I just know that I feel so much better now, that I am not even tempted to eat foods that I know have gluten in them.

Betty Crocker has come out with some really good gluten free dessert mixes, cakes, brownies, etc., and I can highly recommend any one of them. 

This is a Betty Crocker recipe made with gluten free bisquick mix that sounds so good that I just had to share it!  I am planning on making this one soon!  Gluten free Bisquick mix makes awesome pancakes too, yummy with Dutch honey!

Gluten Free Pumpkin Pie

Crust:

 

1 cup Bisquick Gluten Free Mix

5 tbs. cold water

3 tbs. sugar

 

Filling:

4 ozs cream cheese. softened

2 tbs. sugar

1/4 tsp. vanilla

1 egg yolk

1/2 cup sugar

1 tsp. ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

  Dash of salt

1 cup canned (15 oz can) mashed pumpkin

1/2 cup evaporated milk

1 egg slightly beaten

Whipped cream ,if desired

 

Heat oven to 425 degrees. Grease 9" pie plate. In Medium bowl, place bisquick mix. Cut in butter with fork until mixture looks like fine crumbs.  Stir in water, shape into ball with hands.  Press dough into bottom of pie plate.

 

Bake 10 or 12 minutes until lightly brown: remove from oven. Cool while preparing cream cheese and pumpkin filling.  Reduce oven temp to 350 degrees.

 

In small bowl beat cream cheese, 2 tbs. sugar, and the vanilla with mixer on low speed until well blended. Add egg yolk, beat well.  Spread mixture on bottom of partially baked pie crust.

 

In large bowl, mix 1/2 cup sugar, cinnamon, ginger, nutmeg, salt, pumpkin evaporated milk, and egg.  Carefully pour pumpkin mixture over cream cheese mix.  Bake at 350 degrees.  Cover crust edge with foil to avoid crust getting too brown.  Bake 30 or 40 minutes longer or until knife inserted in center comes out clean.  Cool completely, then refrigerate 2 hours.  Then enjoy!!!



 

Football, Grandkids, Holidays Nearly Here!!!

Haven't been on here for awhile and with the busy days ahead it might not be easy finding time to blog.  Picture taking has been few and far between lately also. So proud of grandson, Gage and his Blanchard Lions football team.  They beat Madill Friday night 60 to 7 to move on to the 3rd round of the state playoffs!!  We didn't get to go, but watched live streaming on the computer.  Love technology!!! 
I stole a sweet pic of little grandson, Remington, from Marshalene's blog to put  on mine.  Love this little tuffie.  This pic shows a little attitude, and his personality is really starting to shine through.  I say watch out because he has two big brothers to teach him all the ropes.
Last but not least we are gearing up for the holidays.  Meals are being planned, the cleaning is nearly done, now for cooking, baking, and oh yes, eating!  Weightwatchers here I come! 






Gage preparing to kick off to the Tuttle Tigers!



Gage #88 in action!  They actually lost this game, their only loss of the season, but went on to beat Cushing and Madill to move them into the state playoffs.

This little guy just cracks me up!! He is just a chubby little bundle of energy, and you can't help but want to cuddle and love on him!
His daddy got this cute shot of him!

Yep, here we go into the holiday season!  With Thanksgiving just a few days away, we know that Christmas is close behind.  Even with all the work, these two holidays are so special. God has blessed us in so many ways the most important being that precious little baby, Jesus,  the most awesome gift ever!!