Rudolph The Red Nosed Cupcake

Here's a fun way to decorate cupcakes or cookies for the holidays. We used gluten-free pretzels for the antlers, a dried cranberry for the nose and dairy-free chocolate chips for the eyes. This also works great with cookies by shaping he cookies into a triangle and baking the pretzel antlers right into the cookies, add the chocolate chip & nose embellishments right as they come out of the oven. Happy baking & Merry Christmas!

GFCF Sugar Cookies

This recipe was converted from my mother's sugar cookie recipe which I ate all through my growing up years. It has a slight lemon flavor which I think adds a nice touch in a sugar cookie. Enjoy these during the holidays.

Gluten-Free Sugar Cookies

1 c. sugar
¾ c. shortening
2 eggs
¼ c. rice milk
1 ½ tsp. baking powder
3 c. gluten-free flour blend
1 ½ tsp. xanthan gum
½ tsp. salt
1 tsp. lemon flavor
1 tsp. vanilla

Cream together shortening and sugar. Add eggs and beat well. Mix in rice milk, vanilla and lemon flavoring. Add salt, baking powder, xanthan gum and flour.

Refrigerate for 15 minutes and then rollout about ¼ inch thick. Sprinkle with sugar. Cut with cookie cutters.

Bake at 375° for 8-10 minutes.

Watermelon Tomato Delights

We were served these at a wedding last summer, it was the only thing being served that was dairy & gluten free and they were absolutely divine. I have since made them a couple of times and had rave reviews each time. It is a strange combination of ingredients, but is very fresh and won't dissapoint.

Watermelon Tomato Delights

Watermelon, diced

Spinach leaves, washed

Grape Tomato, halved

Bacon, cooked

Balsamic Vinegar

Cut bacon into small square pieces. Layer one watermelon piece with folded spinach leaf, one square of bacon and a tomato half. Drizzle lightly with balsamic vinegar.