Cornmeal Drop Biscuits with Chocolate Gravy

Chocolate Gravy. I grew up in a household that my Dad did not like gravy of any kind. I still cannot figure out why. My Granny (my Mom’s Mom) has been in and out of the hospital for the last month. One of my food memories from her house is her chocolate gravy. Chocolate gravy is more on the side of almost chocolate pudding than gravy. It is delicious on top of scratch biscuits.

Yesterday, I made the biscuit recipe below with chili. I used the left over biscuits this morning for breakfast. If you have anyone in your family from the South and gluten-free, make these for them. They will love you forever and always.


This recipe is taken from Unbelievably Gluten Free by Anne Byrn.

Cornmeal Drop Biscuits


1 1/2 cups gluten-free baking mix ( I used gluten-free bisquick)

1/4 white corn meal (I used Weisenberger white corn meal)

8 Tablespoons (1 stick) unsalted butter, melted

1 cup reduced-fat sour cream

1 large egg, lightly beaten

Preheat oven to 400 degrees. Place baking mix and corn meal in large mixing bowl and stir to combine. Add the melted butter, sour cream, and egg. Stir until the batter is smooth about 1 minute. Drop the batter by generous teaspoons onto an ungreased baking sheet, spacing them 1 to 2 inches apart. Place the baking sheet in the oven.

Bake the biscuits until they are lightly browned on the bottom and firm on top. 12 to 14 minutes. Remove from oven and let the biscuits cool on the baking sheet 1 to 2 minutes before repeating with the remaining batter.

Chocolate Gravy from Pillsbury

3/4 cup sugar
2 tablespoons cocoa
1 tablespoon flour ( I used Bloomfield Farms)
3/4 cup milk

4 teaspoons butter

1/2 teaspoon vanilla

In medium saucepan, stir together sugar, cocoa and gfree flour. With wire whisk stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat; stir in butter and vanilla until melted and smooth. Serve immediately.

Spinach & Pancetta Quiche with Hashbrown Crust

With working four days a week and ten hour work days I batch cook on Sundays. However, this Sunday my schedule is a little different. In hopes to get everything accomplished I made a quiche to reheat throughout the week.

While I was grocery shopping today at Aldi’s I found sliced pancetta. I might have described it to my Mother as fancy bacon. It is really unsmoked pork belly cured in salt and spices like fennell, pepper, and nutmeg. Today I found this recipe. I have adapted it below.



  • 3 cups Ore-Ida Shredded Hash Brown Potatoes, thawed
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 (16-ounce) package thick-cut bacon, chopped
  • ½ small red onion, finely chopped
  • 1/2 cup baby portobello mushroom
  • 1 clove garlic, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 3 large eggs
  • 1 cup half and half
  • 1 cup cheddar cheese
  • Kosher salt
  • Freshly ground pepper
  • Hot sauce
  • Preheat oven to 450°F. Press hash browns between a few paper towls or a cheesecloth to drain as much excess moisture as possible. In a 9″ pie plate, mix together the hash browns and melted butter. Season with Kosher salt and freshly ground pepper. Gently press the hash browns into the bottom and up the sides to form a thin crust. Bake for 20 to 25 minutes until the edges are golden brown and are starting to crisp. Remove from oven and lower temperature to 350°F.
  • Meanwhile, cook the chopped pancetta in a medium skillet over medium-low heat until crisp. Drain on a paper-towel lined plate. Remove all but 1 tablespoon of the bacon grease from the skillet and reserve (keep refrigerated) for another use.
  • Squeeze spinach in between a few paper towels to remove excess moisture.
  • Add onion to the skillet with the 1 tablespoon of pancetta grease, season with Kosher salt, and cook for 4-6 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add mushrooms, this will dry up the additional grease. Add spinach and cook just until mixture is warmed through, about 1 minute.
  • In a medium mixing bowl, lightly beat the eggs, then stir in half and half, cheese, pancetta, and spinach mixture. Season with Kosher salt and freshly ground pepper. Pour egg mixture over hashbrown crust and cook in 350°F oven for 30 to 35 minutes, until quiche is light golden brown on top.
  • Transfer to a cooling rack and let cool for at least 10 minutes before slicing and serving. Alternatively, let cool completely, refrigerate, and reheat in a 350°F oven.

The secret’s in : if you like hot sauce add a few drops before serving.

apple salad snacks

This weekend I am working on a calendar project writing and photographing recipes for the National Celiac Support Association. I am a volunteer recipe consultant for them. I had an idea for August with picnics. I transferred this idea to creating an apple salad for fall. This was on a whim. The more I say I am a terrible baker, I realize I keep making more sweets. Here is a recipe for something that happened on a whim.

Apple Salad Snacks


1 box Joy gluten-free ice cream cones

2 gala apples

1 cup of Kraft caramel bits

1 cup of peanuts

1/2 cup milk chocolate chips

1/4 cup coconut

Melt 1/2 cup caramel bits in microwave safe bowl. Spread on the outside rim of the ice cream cones. Sprinkle with coconut.

Mix apples, caramel, peanuts, milk chocolate chips, and coconut.  Pour into ice cream cones.

Tip: If I had a bonfire or grill, I would wrap them in aluminum foil to melt everything together. Yum.

apple cider doughnuts

In the four years of being gluten-free I have rarely craved bread. The long-term consequences outweigh the short-term goodness. However, the last few weeks I have been craving doughnuts. There are a couple of local doughnut shops that have them. They are 30-45 miles away from me. I have looked at a couple of health food shops. They can be really expensive there.

Last week in my Nashville Celiac support group we had guest speaker, Anne Byrn. She has written many cookbooks with the title Cake Mix Doctor. She completed one for gluten-free cakes and one for gluten-free cooking. In the last week, I have purchased both of these. In her lecture she mentioned the chemistry of acid in gluten-free baking. This made me very curious. I started looking for gluten-free doughnut recipes that included apple juice or apple cider. This recipe is adapted from the original here.

This week I tried the recipe below in doughnut form and doughnut hole form. I took the leftovers to work. I could not believe how fast they disappeared. Even got a “Emily, you must make these again soon!!” from a coworker. Preservation wise they probably won’t make it past a couple of days, but I doubt you will have that problem to contend with.




1 1/2 cup Bloomfield Farms Gluten Free All Purpose Flour

1/ 2 cup granulated sugar

1/2 cup light brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

3/4 cup apple cider

1 egg

1/2 tsp gluten-free pure vanilla extract


3 Tbs unsalted butter, melted

3/4 cup granulated sugar

1 1/4 tsp cinnamon


Preheat oven to 350 degrees. Grease doughnut pan. Set aside.

In medium bowl, combine apple cider, egg, and vanilla extract.

In a large bowl or stand mixer combine flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. With mixer running on low, slowly incorporate wet ingredients. Mix until batter is just combined no streaks remain. Use a ziplock bag or piping bag to ensure a level doughnut. If making doughnut holes in a mini muffin pan use a 1/4 cup to pour into each mini muffin tin.

Bake doughnuts for 10 minutes or until golden brown. I used a toothpick test on each pan. Immediately turn out onto a baking sheet or cutting board.

Melt butter in medium bowl. Combine sugar and cinnamon in another bowl. Using a teaspoon drizzle butter over each doughnut or doughnut hole. Sprinkle cinnamon sugar on top. Transfer to a wire cooling rack, positioned over a baking sheet. Cool completely. appledonutholes1

sausage balls

sausageballsSeptember is the beginning of football season. Growing up in Kentucky, football was a secondary sport to basketball. In my high school experience the boys who didn’t excel at basketball played football. My football experience was more about being in marching band than watching the game. In college, I attended Western Kentucky University when Jack Harbaugh was coach. They won some pretty big games while I was there, but I had no idea his son ended up saving the program.

After WKU days, I moved to Tennessee where they eat, sleep, and drink football. High school football in Tennessee is as serious as high school basketball is in Kentucky. A few years ago at work I joined my coworkers fantasy football league. It started out as peer pressure. Now, I actually enjoy it. My team is the Little Giants named after the 1994 classic movie. They are the underdogs who don’t have to chance to win, but do. That’s my team. Ok, maybe minus Aaron Rogers and Randall Cobb.

There are many things I still don’t understand about football. I am honestly ok with that. The things I do enjoy about football is the community that happens with being outside in the fall and tailgating. The idea of getting together with friends and strangers to celebrate your team on to victory.

This recipe started out as a take to church breakfast potluck and has morphed into one of my favorite football tailgating snacks. This recipe is abbreviated from a recipe from Betty Crocker.


1 1/2 cup Bisquick Gluten Free Mix

16 oz Jimmy Dean Maple Sausage

1 1/2 cups shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

1/8 teaspoon cayenne pepper

1/2 cup milk

Barbecue sauce or chili sauce, if desired


  • 1 Heat oven to 350ºF. Spray 15x10x1-inch pan with cooking spray.
  • 2 In large bowl, mix all ingredients. Add additional 1-2 Tablespoons Gluten Free Bisquick if needed. Shape mixture into 1-inch balls. Place on lined with aluminum foil cookie sheet
  • 3 Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan. Serve warm with sauce for dipping.

pepperoni pizza puffs

pizzapuffsPizza is my downfall. Gluten free pizza is always a gamble. The crust can be terrible. I am not a fan of paying extra for gluten-free pizza when it’s not good.
When I found this recipe on Rachel Ray’s website I was excited. I attempted to replace the flour for Bloomfield Farms All Purpose Mix. These turned out wonderful. The are the best for tailgating or finger foods party.

  • 3/4 teaspoon baking powder
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 4 ounces cheese, shredded (about 1 cup)
  • 4 ounces pepperoni, cut into small triangles
  • 1/2 cup store-bought pizza sauce
  • 2 tablespoons finely chopped fresh basil
  • 1 red bell pepper, sliced

  1. Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
  2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
  3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Tip Frozen Assets:

  • Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.

zucchini lasagna

Have you ever arrived in the grocery store parking lot without any ideas of what you want to cook? That was me today. After church, I sat in the Aldi’s parking lot going through zucchini recipes on Pinterest. I wanted something simple with minimal ingredients. I found this recipe for Zucchini Lasagna here.


Zucchini Lasagna

Serves 8-10

1 pound ground turkey
3 cloves minced garlic
1/2 chopped onion
24 ounces tomato sauce ( I used Prego Meat Sauce)
2 tablespoons basil
3 medium zucchini, sliced 1/8″ thick
15 ounces ricotta
16 ounces mozzarella, shredded
1/4 cup parmesan
1 large egg
Salt & pepper

Preheat oven to 350 degrees. Brown ground meat in a large skillet over medium heat with onion, garlic, basil, and salt & pepper. Add sauce and simmer for about 10-15 minutes. Meanwhile, combine ricotta, parmesan, 12 ounces mozzarella, and egg in a bowl and mix. Arrange zucchini slices into the base of a 9×13 baking dish. Layer with half of meat sauce and cheese mixture. Repeat layering and top with final layer of zucchini slices.

Sprinkle with remaining mozzarella. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes.

spoon bread

spoonbread121Growing up my Mom taught school so my sister and I did not ride the school bus often. When we did it was sometimes to my Grandmama’s house. I grew up next door to my Grandmama. I wish you could have met her. She passed away two years ago. She was 95 years old when she passed away.

My sister was allergic to wheat when she was little so my Grandmama would make us spoon bread as an after school snack. I remember her white Corelle casserole dish sitting on the top of the stove. We would watch Mama’s Family on her antenna tv and eat spoon bread while waiting on my Mom to come home from school.

This week I watched an episode of Mind Of A Chef that featured Kentucky spoon bread and today the Lexington Herald Leader featured an article on Weisenberger Mills in Midway, KY.

This weekend I happened to make spoon bread from a Weisenberger Mill Mix. They have the best white bolted corn meal around. Their spoon bread mix is gluten free too. Here is the recipe taken from the back of the spoon bread mix.

Cornbread Supreme

1 package Weisenberger Spoon Bread Mix

1/3 cup cooking oil (I used canola)

1/3 cup milk

8 oz can cream style corn ( I used Jolly Green Giant White Shoepeg Corn)

8 oz sour cream

Combine all ingredients in bowl together. Mix well. Preheat oven to 450 degrees. Grease and preheat muffin tins or iron muffin rings or sticks. Pour batter in and bake for 30 to 35 minutes.

If using a cast iron skillet bake at 400 degrees for 20 minutes.

Lesson learned: cast iron works well, but a glass casserole dish works better

Top with sorghum if desired


french toast


Gluten free sliced bread has a very short shelf life. Depending on the brand you get some will come with large holes inside. Once you find a brand you love you stick with it. My favorite brand of sliced sandwich bread is Aldi’s gluten-free whole grain bread. Today I was not enthusiastic about cooking. The easiest way to use up almost stale bread is french toast.


4-6 slices of gluten-free sliced bread

1 egg

1/4 cup milk

1/2 cup frozen berry medley

1 Tablespoon

1 Tablespoon coconut oil

Nutmeg and Cinnamon to taste

Pinch of powdered sugar

Warm frozen berries and sugar in a small skillet. Warm until berries begin to form syrup. In another skillet, melt coconut oil. In a small bowl mix egg and milk together. Dip bread in mixture and place in medium high pan. Cook for 2 -3 on each side or until golden brown.

Drizzle fruit on top of french toast and sprinkle with a pinch of powdered sugar.

shrimp avocado boats


On most work days I tend to take my lunch. We have a cafeteria at work, but it’s always a gamble of hidden gluten in mixes and sauces. The last couple of months I have become obsessed with avocados. I truly do not get enough healthy fat into my diet. Most mornings I will eat avocado toast. This week I decided to change it up. Here is a recipe for my lunch shrimp avocado boats inspired by The Complete Savorist Roasted Stuff Avocado recipe.

2 Avocados

1 Cup Salad Shrimp

8 Grape Tomatoes

2 Green Onions

1/4 cup Bell Pepper

1 clove Garlic

1 Tablespoon Cilantro

1 Tablespoon Crumbled Feta Cheese

1 Tablespoon sour cream based Ranch dressing (I used Publix)

A few dashes of hot sauce

1 Tablespoon Olive Oil

Preheat oven 375 degrees. Split and remove pit from avocados.  Mix shrimp, tomatoes, onions, bell pepper, garlic. Place mixture in each half of avocado. Mix sour cream, hot sauce, and cheese. Drizzle on top. Bake at 375 for 15 -20 minutes.

Serve with black beans and corn tortillas on the side.

Makes 2-4 servings.