Breakfast On The Go

Wow!  This was the best invention!  What a time saver this will be.

Baked Blueberry Oatmeal
makes 6 servings
Note: I used 4 oz. Ball canning jars for these and filled them completely to the top. Individual ramekins or a square 8×8 baking dish would also work. The canning jars worked well since I could top them with their lids and store them in the fridge to be re-heated throughout the week.
-Ingredients-
1 and 1/2 cups GF rolled oats (not instant)
1/2 cup toasted pecans, roughly chopped
1 and 1/2 cup blueberries (fresh or frozen)
1 and 1/2 cup apple juice (milk can be used as a substitute)
1 egg
2 Tbsp. honey
1 tsp. ground cinnamon
1/4 tsp. salt
Preheat the oven to 350 degrees. In a small bowl combine the oatmeal, pecans, and blueberries. In a separate bowl, whisk together the apple juice, egg, honey, cinnamon, and salt until well combined.
Fill six small oven-safe containers evenly with the oatmeal mixture. Pour the liquids evenly over each of the containers. Place the containers on a baking sheet and bake for 25-30 minutes, until the blueberries are bubbly and the tops are crisp and golden.
Allow the oatmeal to cool slightly and serve warm.

I also make Bob's Red Mill Mighty Tasty Hot Cereal.   Just add raisins, berries, honey or what ever you like.

Fresh Cranberry Punch

GF Chicken Pot Pie

Pie Crust (The Baking Beauties)

Ingredients:

2 1/2 cups gluten-free flour mix (see NOTE)

1 cup shortening, I use butter

1 teaspoon salt

1 teaspoon xanthan gum

1 large egg

1 tablespoon vinegar

1/3 to 1/2 cup cold water

Directions:

Use stand mixer and non-whisk for best results. Mix flour, shortening, salt and xanthan gum on low speed until mixture is pebbly.

Add egg, vinegar and 1/3 cup water, mix on low speed until well mixed and dough becomes ball-like. If dough is not soft and pliable, add a few drops of water at a time until it is. This dough feels exactly like the dough you would make with wheat flour, so don’t feel like you have to scrimp on the water. If it takes more than 1/2 cup, oh, well, the weather might be dry. If it’s less, it just might be raining!

Bake at whatever temperature you need for your filling, from 300 degrees F to 450 degrees F, or on 350 degrees F for 20-22 minutes for pre-baked crust. Although this recipe doesn’t rise, it can bow in the middle, so baking stones are recommended if you are pre-baking the crust. Fruit fillings are best if baked for 1 hour at 350 degrees F.

Tip for Pie Crust: Lay plastic wrap out on your counter then put your pie dough on the wrap to roll it out. Do not use flour to keep it from sticking to the plastic wrap: You WANT it to stick! If you use a top sheet of plastic wrap, you do not have to use flour mix on top, it’s an easy clean-up, and you can pick up the crust and lay it into your pie pan without breaking it.

CHICKEN POT PIE
Ingredients
1 pound skinless, boneless chicken breast havles-cubed
1 cup frozen peas or green beans
1/2 cup sliced celery
1/3 cup butter
1/3 cup GF flour (see note below)
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

Directions

Preheat oven to 425 degrees F
In a saucepan, combine chicken, carrots, peas, and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.
Place the chicken mixture in bottom of the pie cust.  Pour hot mixture over.  Cover with top crust, sel edges and cut away excess dough.  Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 -35 minutes, or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.
 NOTE:  GF Flour Mix:  4 cups superfine brown rice flour, 1 1/3 cup potato starch (NOT FLOUR), 2/3 cup tapioca starch.  Combine ingredients and store in a container.

GF Pumpkin Waffles

Makes 6 large Belgian style waffles.  This recipe is from The Baking Beauties

Ingredients:
1/2 cup light brown sugar
6 Tbsp cornstarch
2 1/2 cups all-purpose gluten free flour blend (see note)
 1/2 tsp xanthan gum
 3 tsp baking powder
 1 tsp salt
 3 1/2 tsp cinnamon
 4 tsp ginger
1/2 tsp cloves
1 tsp freshly ground nutmeg (1/2 tsp packed, ground nutmeg)
4 large eggs
2 cups whole milk (I used 1% without a problem)
2 cups pumpkin puree
1/2 cup melted, unsalted butter

Directions:
1.  Lightly oil your waffle iron and set to desired temperature.  Allow to preheat while you prepare the batter.
3.  In a large bow, combine the brown sugar and cornstarch, whist to combine,  Add the remaining dry ingredients, and stir to combine.
4.  Seperate the eggs, whites into the bowl of a stand mixer and yolks into a medium bowl.
5.  Beat egg whites until stiff peaks form.  Set aside.
6.  While whisking, pour melted butter into egg yolk/pumpkin/milk mixture.
7.  Add the pumpkin mixture to the dry ingredients, mix until just combined.  If they are still slightly lumpy, that alright and will work out when the egg whites are added.
8.  Place half the whipped egg whites in the pumpkin mixture and fold in.  Add the remaining egg whites and fold until no whites remain.  Scoop the batter onto the hot waffle iron and cook until done.  I had to cook a little longer than normal beause of the moisture of the pumpkin.

Note:  The all-purpose GF flour mix that I use is from Cybel Pascal, and is as follows:  4 C. brown rice flour, 1 1/3 C. potato starc (not flour), 2/3 C. tapioca starch.  Combine all ingredients and keep in a storage container.

Pumpkin Spice Popcorn

1-1/2 C. sugar

1 C. light corn syrup

2 T. butter

1-1/2 t. pumpkin pie spice

1 t. vanilla

1/2 t. salt

3-1/2 quarts popped popcorn; remove any unpopped kernels

Bring sugar, corn syrup and butter to a boil; boil 2-1/2 minutes. Stir in pumpkin pie spice, vanilla and salt: mix well.

Add popcorn and toss until evenly coated. Spread mixture in a single layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces in a wide shallow bowl; set aside.

Pamela's Pumpkin Betty Bars - No Crust & Easy

Cake:
1, 30 oz. can gluten-free pumpkin pie mix (pie mix is easy, the spices are mixed in the pumpkin)
1, 14 oz. can sweetened condensed milk
2 eggs
1/2 cup melted butter
2 cups Pamela's Baking & Pancake Mix

Topping:
2 cups nuts (recommended: pecans and walnuts)
1/2 cups melted butter
1 teaspoon vanilla

Mix all cake ingredients together. Put in a well greased 9-inch x 13-inch pan.

Mix topping ingredients together and gently pat onto top of cake mixture.

Bake at 350° for 50 minutes or until toothpick comes out clean. Cool, cut into desired bar shapes and serve.

Chef's Note: this tastes very much like pumpkin pie, but you can pick it up like a bar. This recipe makes a big batch, enough for Thanksgiving. For a smaller batch use an 8-inch x 8-inch pan and use a 15 oz. can of pumpkin and half the rest of the ingredients.

Gluten Free Pumpkin Pancakes

Ingredients

2 cups Pamela's Ultimate Wheat Free Baking & Pancake Mix

1 teaspoon baking powder
1/2 C canned pumpkin pie mix
1-1/2 cups milk
1 egg, lightly beaten
2 tablespoons canola oil
Butter & warm maple syrup for serving; optional

Directions
Combine Pamela's Ultimate Wheat Free Baking & Pancake Mix and baking powder in a large mixing bowl; set aside. Combine remaining ingredients in a separate bowl; mix well. Stir pumpkin mixture into flour mixture until just moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle.  Top each serving with butter and warm maple syrup if desired. Yield: Approximately 16 pancakes.

Pumpkin Custard

Ingredients


• 3 egg whites, lightly beaten
• 2/3 cup sugar**
• 1 teaspoon ground cinnamon**
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger**
• 1/4 teaspoon ground nutmeg**
• Dash ground cloves**
• 1 can (15 ounces) solid-pack pumpkin or Farmers Market Pumpkin Pie Mix
• 1 teaspoon vanilla extract
• 1 can (12 ounces) fat-free evaporated milk

**IF YOU CAN FIND THE FARMERS MARKET ORGANIC PUMPKIN PIE MIX THEN YOU DON'T NEED SUGAR AND SPICES BECAUSE IT IS IN THE MIX.
Directions

• In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.

• Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings.

White Chicken Chili

1 lb. chicken cut into 1" cubes
1 medium onion chopped
1 1/2 tsp. garlic
1 TBSP oil
2-15 1/2 cans great northern beans
1-14 1/2 oz. chicken broth
2-4 oz. cans chopped green chili's
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp cayenne pepper
1 C. sour cream
1/2 C. whipping cream

Saute chicken, onion and garlic in oil,  add beans, broth, chili's and seasonings.  Bring to a boil and simmer for 30 minutes.  Remove from heat.  Stir in sour cream and whipping cream.  Serve immediately.

Udi's Bagel Pizza

Here is a quick meal idea.  Instead of mixing up a batch of pizza crust I decided to try making bagel pizzas.  Udi's gluten free bagels are awesome.

Udi's Gluten Free Bagels
Pizza sauce
Cheese
Toppings

Gluten Free Taco Pizza

Ingredients


Mix one box of pizza crust.  I use Bob's Red Mill.

 1 (6 ounce) can tomato paste

 3/4 cup water

 1 (1.25 ounce) package taco seasoning mix, divided

 1 teaspoon chili powder, or to taste

 1/2 teaspoon cayenne pepper, or to taste

 1 (16 ounce) can fat-free refried beans

 1/3 cup salsa

 1/4 cup chopped onion

1/2 pound ground beef
 4 cups shredded Cheddar cheese

Directions

1. Mix ingredients as listed on the pizza crust box.  Select the dough cycle. Check your dough after it has been mixing a few minutes. If it is too dry and not mixing, add water 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky.

2. Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of taco seasoning mix. Stir in chili powder and cayenne pepper; set aside. In another bowl, mix refried beans, salsa, and onion; set aside. In a large skillet, cook ground beef until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer a few minutes, and then remove from heat.

3. Preheat oven to 400 degrees F (200 degrees C).

4. When the dough cycle is finished, remove the dough from the machine. Divide the dough in half, and pat into two 12 inch pans. Spread a layer of the bean mixture on, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with cheddar cheese.

5. Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted. Turn pizzas halfway through baking.

6. Trow on some lettuce, chopped tomatoes, guacamole, crushed tortilla and sour cream.  Mmmmm good!

Gluten Free Idaho Dutch Oven Lasagna

INGREDIENTS

1 1/2 pounds lean ground beef
23 ounces spaghetti sauce
9 ounces shredded mozzarella cheese
3 eggs
2 1/4 cups cottage cheese or ricotta cheese
1/4 cup grated Parmesan cheese
3 large potatoes sliced thin
1 1/2 teaspoons oregano
3/4 cup hot water


Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order: Spread potato slices around the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Spread the potatoes and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture.  Place remaining potatoes over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top).

Pat's Gluten Free Biscuits

I met a lady at work a couple of weeks ago that has had Celiac Disease for 25 years!  We talked for a long time and she brought me some noodles to try and a spice cake that was awesome.  Then this week I received a recipe for her biscuits and they are great!! 
Mix the flour ingredients and keep on hand to mix up biscuits anytime.

Flour Mix
2 C. rice flour
2 C. potato starch
1 C. tapioca flour
1 C. sorghum flour
2 1/2 tsp. xathan gum

Pat's Biscuit
1/2 C. unsalted butter
2 1/2 C. flour mix
1 TBSP baking powder
1 tsp. salt
1 C. plus 1TBSP cold milk
1 TBSP rice vinegar
1 TBSP melted butter

Heat oven to 450.  Place the butter in the freezer for 10 minutes.  Stir the dry ingredients together in a large bowl.  Cut the butter using a cheese grater and mix until the mixture resembles a course meal.  Stir in the milk and vinegar.  Knead 3 to 4 turns on a lightly floured surface and pat into a 7X10 rectangle.  Cut the biscuits and place on a baking pan 2 inches apart.  Brush the tops with melted butter.  Bake on the top shelf of the oven for 17 to 18 minutes.

Southwest Summer Pork Chops and Easy Mexican Rice

Southwest Summer Pork Chops


Ingredients

• 4 teaspoons dried minced onion
• 2 teaspoons ground cumin
• 1 teaspoon cornstarch
• 1 teaspoon chili powder
• 1 teaspoon dried minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 6 (3/4 inch) thick bone-in pork chops
• 1/4 cup barbecue sauce(make sure it is gluten free)
• 2 tablespoons lime juice

Directions

1. In a small bowl, combine the first eight ingredients; rub over pork chops. Place pork chops in a large resealable plastic bag. In a bowl, combine barbecue sauce and lemon juice. Pour over pork chops. Gently rub bag to distribute sauce. Refrigerate 1-2 hours.

2. If grilling the pork chops, coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees F.

Mexican Rice


Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Frozen Peanut Butter Pie

Ingredients


1/3 cup butter

1 cup Enjoy Life semi-sweet chocolate chips

2 1/2 cups crispy rice cereal

Topping

1 (8 ounce) package cream cheese, softened

2 (5 ounce) cans sweetened condensed milk

3/4 cup peanut butter

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup whipped cream

Directions

1.In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9X13 inch pan. Chill 30 minutes.

2.In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

Potato and Bean Enchiladas

Potato and Bean Enchiladas


Ingredients

• 1 pound potatoes, peeled and diced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1 tablespoon ketchup

• 2 cups enchilada sauce(see below)

• 1 large onion, chopped

• 1 bunch fresh cilantro, coarsely chopped, divided

• 2 (12 ounce) packages corn tortilla

• 1 (15.5 ounce) can pinto beans, drained

• 12 ounces mozzarella cheese

• oil for frying

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.

2. Fry tortillas individually in a small amount of hot oil until soft.

3. Mix potatoes together with pinto beans, 1/2 cheese, 1 C. enchilada sauce. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon remaining enchilada sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Ten Minute Enchilada Sauce

Ingredients

• 1/4 cup vegetable oil

• 2 tablespoons self-rising flour

• 1/4 cup New Mexico or California chili powder

• 1 (8 ounce) can tomato sauce

• 1 1/2 cups water

• 1/4 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion salt

• salt to taste

Directions

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Yummy Sloppy Joes

I used the bun recipe from Kinnikinnick.
Ingredients


1 pound lean ground beef

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon garlic powder

1 teaspoon prepared yellow mustard

3/4 cup ketchup

3 teaspoons brown sugar

salt to taste

ground black pepper to taste

Directions

1.In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

2.Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Corn Free Tacos

We are trying to limit the corn with Kennedy due to the allergy test results.  It is hard to eat tacos without a shell or tortilla chips!  Tonight I baked potatoes and sliced them.  I added the taco meat, cheese, salsa and sour cream.  Not exactly a taco, but it was good.

Peanut Butter and Honey Pizza

It is pretty hard to eat dairy free and have pizza.  Tonight I made Kennedy a pizza with peanut butter and honey.  It was a hit.

Tater Tot Tacos

Ingredients


• 4 cups frozen tater tots
• 1 pound ground beef
• 1 cup shredded Cheddar cheese
• 1 cup shredded lettuce
• 1/4 cup sour cream
• guacamole
• ½ cup salsa
• 2 tsp. cumin

Directions
Bake Tater Tots according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in salsa and cumin and allow simmering. Divide Tater Tots between four serving plates or bowls. Top with taco mixture, cheese, lettuce, guacamole and sour cream.