CHOCOLATE CHUNK BARS

Use 2 ea bags of Pamela’s Chocolate Chunk Cookie mix

Follow recipe for cookies

Add 16oz plain or (soy yogurt)

Bake 30-35 minutes at 350 degree oven

Sprinkle powder sugar on top while warm

 

 CHEESY SALSA BREAD

Follow bread directions Ferns Brown Rice Baking Mix

* Olive oil was used

* Substituted for the 1 ¼ cup of milk

½ cup rice milk

¾ cup mild salsa-blended

*add 6 slices of mozzarella rice cheese cut into tiny cubes

Or use regular cheese

*Serve with garlic and herb butter

 

JAM MUFFINS

1 ¾ cup BR/GB flour or All Purpose Flour

1 ½ teaspoon Xanthan gum

2 ½ teaspoon baking powder

¾ teaspoon salt

1 egg beaten

1 ¼ cups rice or soy milk

1/3 cups oil

2 tablespoons honey

4-5 tablespoons jam or spread, fruit only

 

Preparation

Step one-Mix dry ingredients in mixing bowl.  In large pyrex measuring cup, measure out milk and then add remaining wet ingredients (except jam) and beat together.

 

Step two-Combine the two mixtures until just moistened, do not over beat.  (the mixture will seem a little thick).

 

Step three-Oil muffin-tins and fill ½ full with batter.  Add 1 generous teaspoon jam, and then cover jam with spoonful of batter.  Fill any empty muffin cups with water before baking.

 

Step four-Bake at 400 degree for 20 to 25 minutes, until tops are golden brown.

 

GLUTEN FREE TURKEY TETRAZZINI1

 

1 pkg. Gluten free spaghetti rice noodles broken into 2in pieces

2 cans organic cream of mushroom soup (Heath Valley)

1 can organic cream of celery soup (Health valley)

4 cups of cooked chicken or turkey, cubed or shredded

1 small onion, chopped

2 cups velveta cheese, cubed

1 cup fresh mushrooms cut into pieces; or 1 13oz can of mushrooms drained and chopped

Dash of salt and pepper.

Sprinkle with dried bread crumbs (optional)

 

Cook spaghetti in lightly salted boiling water until tender, (8min) Drain.  Spray Pam I a 9 x 13 pan.

Combine all the ingredients and pour into casserole dish.  Cook covered with foil for about 30 minutes.

 

Bake at 400 degrees for 30-35 minutes or until bubbly.

 

GLUTEN FREE GREEN BEAN CASSEROLE

Ingredients:

3 cans green beans, drained

1 can mushrooms stems and pieces -optional

¾ cup boiling water

2 packets GF cream of mushroom soup mix (Energ)

¾ cup half and half (or non dairy creamer)

Directions:

Preheat oven to 350 degrees.

Mix green beans and mushrooms in a 9 x 13 baking dish.

Combine soup mix, boiling water and the half & half, stirring to blend.  (If a thicker sauce is desired or you are not using biscuit mix to top the dish you may want to add some cornstarch).

Pour over green beans.  Mix well.  Bake for 20-25-minutes until bubbly.

Serve.

Variations:

Add cooked chicken cubes and top with gluten free biscuit mix (mixed according to package directions) to make a one-dish complete casserole meal.  Bake according to directions until biscuits are golden brown and completely baked.

Add walnuts or crumbled corn chips.

Add your own fried onions.  Take thinly sliced onions, use gluten free batter mix and fry in skillet with heated oil.  Add to bean mixture before baking.  Reserve some for top.  Five minutes before beans are done, top with reserved onions and bake another 5 minutes.

BANANA SPLIT BROWNIE PIZZA

GF Pantry Chocolate Truffle Brownie Mix

8 oz crushed pineapple, drained

Strawberries, sliced

Banana slices (sprinkle with lemon juice)

8 oz. Cream cheese

2/3 cup sugar

1 pkg. Milk chocolate chips

Prepare brownies as directed on package.  Pour into greased, large cookie sheet.  Cook for about half the recommended time (because it’s thinner).  Cool.  Mix cream cheese and sugar until smooth.  Spread over crust and top with fruit.  Drizzle with melted chocolate chips ( melt in microwave on defrost for a couple of minutes).  Refrigerate and serve soon.

 

 

GLUTEN FREE PEANUT-BUTTER COOKIES

Ingredients

1 cup peanut butter

1 cup sugar ( or splenda)

1 egg

1 tsp vanilla

 

Chocolate chips (optional)

 

Preheat oven to 350 degrees.  Mix peanut butter, sugar, gee and vanilla.  Fold in chocolate chips.  Make into round balls and place on cookie sheet.  Bake for about 10-12 minutes.  Allow cookies to cool about 5 minutes

GREEN ENCHILADA PIE

1 lb ground meat

½ med onion

1 homemade cream of chicken soup

          1 sm. Carnation milk

1 (14oz) Swanson chicken broth

3 tsp Herbox chicken bouillon

Thicken with Argo corn starch to consistency of gravy

1 7ox can chopped green chiles-El Paso

1 large jalapeno chopped (if you want)

12 yellow corn tortillas

 

Pan sprayed with all natural Pam butter

 

Brown meat slowly.  Season with salt, pepper and garlic.  Add chopped onion and cook until soft.  Add chopped chiles.  Add soup and let simmer 15 to 20 minutes.  Dip tortillas in hot water until soft.  Put together in 3 layers-tortillas, meat mixture and grated cheese-ending with cheese on top.  Heat in 350 degree oven for 10-15 minutes or until cheese is melted.

 

MEATLOAF

1 ½ to 2 pounds ground beef

1 egg

2/3 can tomato sauce (reserve other 1/3 for top)

Put ¼ to ½ cups of sugar in the tomato sauce.

Onion (small to medium chopped)

Green pepper chopped  (optional)

3-4 slices of Energ Tapioca Bread (toasted and torn into tiny pieces)  Can use any kind of bread

Salt and Pepper

Mix all well

Place in pan and mold into shape

Bake at 350 degrees for 1 to 1 ½ hrs depending on size.

 

When I bake this I mold it in a bigger pan and then cut up Red potatoes  and place on the sides.  All of the juices from the meatloaf  give the potatoes such good flavor.

 

CHICKEN & SAUSAGE PICANTE

Ingredients:

Chicken

1 can of rotel tomatoes

1 can diced tomatoes

1-8oz can tomato sauce

3 bay leaves

1 tsp cajun seasoning

3-4 pieces of celery

1 yellow onion

Smoked sausage

1 tbsp oil

¼ c. cornstarch

¼ c. water

Instructions:

Boil chicken and set aside.  Save broth.  Saute celery and onion in oil then add to broth.  Brown sausage and set aside.  Add tomato sauce, bay leaves and cajun seasoning to broth.  Mix cornstarch with water and then add to broth.  Bring to boil.  Add chicken and sausage.  Simmer about 45 minutes.

Serve over rice.

 

 

TRADITIONAL STUFFING

8 pieces of toasted bread

1 egg

1 Onion

4-6 ribs of celery

Chicken broth 

Poultry seasoning

Salt

Pepper

1 stick of butter or margarine

 

Sauté the onions and celery in the butter. 

Tear the toasted pieces of bread and put into a bowl. 

Add the egg, the sauté mixture, and poultry seasoning,

salt and pepper to taste.  Bake in Pyrex dish for 25-30

 minutes, at 350 degree oven.

 

 

SWEET POTATO CASSEROLE
3 cups mashed sweet potatoes
2 eggs, beaten
½ cup milk
1 cup sugar
1 tsp. vanilla
½ cup butter

Mix the sweet potatoes with all the

ingredients and place in a greased casserole.
Toppings:
1 cup brown sugar
1 cup chopped pecans
1/3 cup Bob’s GF flour mix
1/3 cup butter, melted

Mix topping ingredients except butter. Sprinkle over potatoes.

Drizzle butter over top. BAKE at 350 degrees for 30 minutes, until hot.