Cooking - for a new lifestyle (Our Test Kitchen)

NO DOUGH PIZZA!!!!!!!  This one is a WINNER!!!! Gluten Free, Low Carb, Diabetic Friendly!!!!!! For when you absolutely want pizza but not all the carbs!!!!!!! Crust 1 (8 oz) package of full fat cream cheese, room temperature 2 eggs 1/4 tsp ground black pepper 1 tsp garlic powder 1/4 cup grated parmesan cheese Topping 1/2 cup pizza sauce 1 1/2 cups shredded mozzarella cheese toppings - pepperoni, ham, sausage, mushrooms, peppers Garlic powder Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray.  With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish.  Bake for 12-15 minutes, our until golden brown.  Allow crust to cool for 10 minutes. Spread pizza sauce on crust.  Top with cheese and toppings.  Sprinkle pizza with garlic powder.  *Add toppings as desired Bake 8-10 minutes, until cheese is melted. "Bon Appetit!"

Wonderfully delicious! My family loves Chocolate pudding so I decided to use our Magic Mix to make some pudding on the stove. I don't care what anyone says instant pudding isn't any where as good as cooked pudding. ingredients for pudding Magic Mix Chocolate Pudding 1/2 C. Sugar 1 C. Magic Mix 2-3 T. Cocoa 2 C. Water 1 t. Vanilla Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool. all ingredients in the pot on the stove Once you have stirred for a while... I found a wire whisk to work best for this.  Pudding is starting to thicken now that it has come to a boil.  Look at this Chocolatey Goodness! I cheated and tasted some it is so so so good! More recipes coming for the Gluten Free Magic Mix .  Happy Cooking, Annie @ It's just my life...

I wanted to make some meatballs something we haven't had in months because I used to take the lazy way out and buy them instead of making them but now due to my daughter having Celiac Disease I must make them... so I will be making them Gluten Free. And I decided to make a double batch so we could have meatballs for another day. 2 lbs Lean Ground Beef 2/3 cup Gluten Free bread crumbs (I used GF crushed Rice Krispies) 1/2 cup milk 2 tablespoons GF Soy Sauce 2 tablespoons Parsley 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 2 eggs Place all ingredients in a bowl. (I used my Kitchen Aid mixer to mix them but you can use your hands too) Form into 1 1/2 inch balls. (I used the cookie scoooper so they would all be the same size) Put in a greased baking dish. Cook at 400*F for 15 minutes. If freezeing them like I am doing let them cool completely and label before freezing. Happy Cooking, Annie @ It's just my life....

Gluten Free Cream of Chicken Soup 1 cup Gluten Free Magic Mix 1/4 tsp. Onion Powder 3/4 cup canned Chicken Liquid (I use homemade broth) 1/4 cup canned Chicken, chopped (I usually use baked Chicken Breast) 1). Add Magic Mix, onion powder and canned chicken liquid or chicken broth to a saucepan. Mix well. (picture is blurry due to my stirring) 2). Turn heat to medium and stir constantly until the mixture thickens (does not take very long). 3). Fold in 1/4 cup chopped chicken. Substitute this recipe for one can of condensed cream of chicken soup. This recipe is posted on my personal blog as well: It's just my life..   as we are on a gluten free journey now. This recipe is tried and true. It tastes wonderful even better then canned soup if you ask me.

After hunting high and low for a condensed Cream of Chicken soup locally I decided to look for a recipe online where I could make my own and not worry about sodium and other yucky stuff in cream soups.. and make my own Gluten Free Condensed Soup. I started with a recipe for: Magic Mix 2 1/3 cups Dry Non-Instant Powdered Milk 1 cup Gluten-Free All Purpose Flour (Note you can use regular All Purpose if you don't need GF) 1 cup Butter, at room temperature 1). Combine all ingredients into a large mixing bowl. (It really resembles cornmeal if you ask me) 2). Using a whisk attachment, mix ingredients together slowly at first, then gradually increase speed until incorporated. 3). Keep mix tightly covered in the refrigerator for up to 3 months. Here it is all jarred and ready to be stored in my fridge. I just need a label and an expiry date on it.  This recipe as well as others are also posted on my blog as we are now on this gluten free journey but I thought I would ...