this recipe).
lb. ground beef
onion, chopped
olives; drained (optional; we skipped this)
Cream of Mushroom Soup
Enchilada Sauce (read the labels closely here)
oven to 350 degrees.
spray an 8×8 inch baking dish with cooking spray; set aside.
a large skillet over medium-high heat, cook ground beef until brown and
crumbly; drain fat.
in chipped onion and sauté another 4-5 minutes.
olives (optional) and ¾ of your cheese and stir until everything is melted
together.
each tortilla and spoon some of the cheesy ground beef mixture down the center.
Roll up and place seam side down in prepared baking dish.
a small bowl, combine mushroom soup and enchilada sauce together with a spoon.
Pour this mixture over enchiladas in the pan, Sprinkle remaining cheese over
the enchiladas.
30-40 minutes or until bubbly. (I covered mine with foil).
Mississippi Mud Cake!
Fount and his sister Sadie showing you guys all of their g-free ingredients.
box of gluten-free chocolate cake mix (I used Betty Crocker’s Devil’s Food)
small boxes of instant chocolate pudding (read the labels closely here;
Hershey’s is yummy)
cup of veggie oil
1/4 cups of water
eggs
cup of chocolate chips (plus more for garnish; I love the taste of these
allergy friendly chips, but Nestle would work just the same)
oz of cream cheese, softened (half a normal bar)
cup butter, softened
(7 oz) jar marshmallow cream
cups powdered sugar
teaspoon gluten-free vanilla
oven to 350 degrees
(I use Pam) a 10 inch bundt pan
mixing bowl, combine cake mix, puddings, oil, water and eggs with electric
mixer. Stir in one cup of chocolate chips, and then pour into prepared
bundt pan.
40-45 minutes or until toothpick inserted comes out clean.
cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to
finish cooling.
To make the frosting, beat
cream cheese, butter and marshmallow cream with powdered sugar until
creamy. Beat in vanilla. Spread on cooled cake and top with a few
chocolate chips.
Fount and his Mississippi Mud Cake!
Okay, I asked Meagan to share her top tips for shopping and cooking g-free. Here you go:
1. Read every label very closely. If you are ever in doubt, call the manufacturer and ask them.
2. Sour cream is a great substitute for cream of mushroom or chicken soup.
3. She encourages you to buy name brand and not store brand because of how the products are packaged and cross-contaminated in stores. From her experience, name brand items have been safer choices than store brand items.
4. Wash your dishes on the highest temperature to ensure that there isn’t any gluten left on anything.
5. Wash, wash, wash your hands so that you’re not cross contaminating.
Meagan also told me this and I loved it. She said that when Fount is invited to a birthday party, she’ll call in advance and ask what they’ll be serving for dessert (chocolate cake, vanilla cake, cookie, etc) and then she says she brings something just like that to the party so that Fount doesn’t feel left out. Isn’t that sweet? If they’re eating chocolate cake, he’ll have his own chocolate cake.
Meagan wanted me to end today’s post by reminding you guys that going g-free really isn’t that hard. You don’t have to feel like your family is giving up their favorite foods or that you have to buy expensive ingredients. She said she’s amazed at how things really haven’t changed that much for them. They find a recipe they love and just tweak it a bit to make it g-free.
Thank you Meagan!
Erika Slaughter says
Im so glad you just showed this! I was expecting that to take Meagan way longer but she made it look super easy! Slaughters are for sure cutting back on our gluten!
Narci says
Wow! I love this!! I'm sure it is going to be so helpful to all of the GF mamas out there!!
Sara says
Great ideas! My family and I aren't gluten free but there is a blog called iowagirleats.com that I just love! She is gluten free because of celiacs. I make her recipes all the time and just tweak them to NOT be gluten-free. 🙂 But that blog is a great resource for anyone who is gluten free.
Sheaffer {Pinterest Told Me To} says
People are going to eat this up! Pun totally intended. 😉
Meagan Ruse says
My mother in law was here for the meal and she couldn't tell the difference at all!
Rachel says
Love iowagirleata.com. Have a celiac 6 y/o daughter. Great recipes/website!
Kelly says
I'm so excited you're going to be showing us some GF recipes as well! I've been making your cakes and different recipes for years and I adjust them to be GF (I have Celiac) and my family loves them!
Meagan Ruse says
I love it! I was in a dessert rut before doing this!
Kristen says
Great post! Thank you and Megan for sharing! I am also very grateful for the thoughts on how Megan handles food at birthday parties. My 2-year-old son has severe peanut and dairy allergies, and I was stressing over how he would eat at birthday parties.
Meagan Ruse says
Right! I dropped the ball for his first party and I'll never forget his face. It was understanding but sad and I vowed to never let him feel left out again. He feels so special now that I do this, instead of being left out. Some people will ask if they can accommodate his allergy, but I respectfully decline. Not a lot of people understand gluten and how even the tiniest of crumbs can hurt. I always play it safe. If I'm in a pinch, I'll swing by Trader Joe's and pick up their pre-made cupcakes in the bakery section. Sprouts also has individual g-free, if you don't have time to make anything, or you forget 🙂
Kim says
I also have a gluten intolerance, due to Celiac Disease, so really appreciated your taking the time to share this family story with us. I look forward to your posting more GF recipes and tips from Meagan.
Julia Nagle says
Thank you so much for posting this! I have celiac disease and have been gluten free for almost 8 years now. I make your recipes all the time, they are delicious and can all be easily made gluten free.
Jess Deisher says
Awesome! I recently went gluten free as just a personal choice and I'm excited to see things that I can make that my boyfriend will eat & maybe he won't miss the gluten!
xox
Jess @ Red White & Sass
Kristina (Ms.Modify) says
I love this post! I have Celiac disease, so I modify every recipe out there to make them gluten free! People have to b very carful with non-stick sprays, as most of them contain gluten!
http://www.msmodify.com
Kristina (Ms.Modify) says
This is so great that you're spreading awareness of the seriousness of gluten related allergies/diseases. As someone with Celiac disease, you don't know how frustrating it is constantly having to explain to people that getting sick from "gluten" is a real thing and not a fad. I created a blog sharing my journey with Celiac disease and how to modify aspects of life in order to not miss out on anything! I would LOVE to do a guest post for you, modify one of your recipes, or just provide you info you can use on the platform you have to spread awareness!
Xoxo
Kristina
http://www.msmodify.com
msmodifyblog@gmail.com
Edwina says
Yay!! So excited about this. I'm not diagnosed with any allergy or celiac but interestingly enough I get an extremely itchy scalp and dandruff when I eat gluten, so I've been already making your recipes gluten free (gluten-free bisquick for coconut chicken, etc.).
Sue Myers says
Would love to know where she got the gluten free cream of mushroom soup. Great idea about the sour cream!!
Meaghan Walls says
I've been reading your blog and making your recipes for quite a few years now and I always make your recipes gluten-free since my daughter is celiac. Your recipes are super easy to convert to gluten-free without any extra effort. Thanks for all your great recipes!
WendiMcD says
I made cupcakes out of the cake this weekend and they were DELISH! I've been converting Shay's recipe's to G-Free for nearly 2 years now, when our son was diagnosed with Celiac Disease, but for some reason had never really perused the desserts/sweets. GF baked goods tend to be dry and they have a certain texture (hard to describe, those who are G-Free know exactly what I'm talking about!), but these were moist and rich and just to die for. NOBODY would ever guess these are GF – I think the pudding is the secret ingredient! Thanks Meagan and Shay – I'd love to see more GF baked goods/sweets conversions from you guys!