Gluten Free Party Food

Strawberry Cheesecake

/ Janet Monk / Leave a comment

MVIMG_20200604_181040Strawberry Cheesecake

1  1/2 Cups purred Strawberries with juice

2- 8 oz. Blocks of Cream Cheese ( I use Philadelphia brand)

1/2 Cup Granulated Sugar

1 envelope unflavored Gelatin ( Knox brand is Gluten Free)

1 Gluten Free Graham Cracker pie crust.

About 1/2 Cup fresh strawberries sliced in half for garnish.

In medium size sauce pan add strawberries and cream cheese. Place on medium heat and stir until cheese is melted. In a small bowl whisk together gelatin and sugar. Keep stirring strawberries and cheese until mixture starts to bubble. Then stir in sugar and gelatin, let mixture come to a slow boil and remove from heat. Pour into pie crust and refrigerate until firm. Garnish with fresh strawberries and enjoy!

 

More Party Food!

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Gluten Free Sausage Cheese Balls!

1 Pound GF Pork sausage, uncooked ( I used JC Potter)
8 oz Cream Cheese, softened
1 Cup GF Bisquick ( or your own GF biscuit mix)
2 Cups Sharp cheddar cheese, shredded
Optional ( 1-2 finely chopped Jalapeñoes)

Preheat Oven to 375*
Add all ingredients to food processor or large mixer, using the dough hook or blade. Mix until well blended, then using a 1 to 1 1/2 inch scoop, ( or your hands) make balls from mixture. Place each ball onto a parchment paper lined baking sheet. ( I like to use my stone ware, it makes them really crispy). Bake for
25-30 minutes. Turning each sausage ball half way through baking time. When cooked through, remove and serve. Enjoy!

 

Gluten Free Party Food Bread Bowls or GF Pizza Bowls

Bowl: (this is enough to make 12 – 3 inch bread bowls)

4 Cups Bob’s Red Mill GF Corn Bread Mix

2 Cups Milk

1/2 Cup GF Oil

2 Eggs

Preheat oven to 375* F.

In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out.  Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead.  This one is Bob’s Red Mill Cornbread Mix. This is the bread bowl pan I use. IMG_1669

Filling:

1 pound Lean Ground Beef

1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)

1 Cup Additive Free Freshly shredded Parmesan Cheese

8 oz. Additive Free Mozzarella Cheese sliced into small slices

Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.

Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.

Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.

Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!

Greek Sausage

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Greek Sausage (2)

We have been working on Party food this week. I love the make ahead kind that you can pull out and just reheat!

Greek Sausage

1-  2 Pound stick of Gluten Free Sausage ( I used JC Potter)

1/4 Cup Gluten Free Greek Seasoning( Recipe Below)

Preheat oven or smoker to 260*

Cut the plastic wrapping off of the sausage and place in foil. Sprinkle Greek seasoning over sausage, turn sausage roll to completely cover the whole exterior of the meat. Then fold foil completely around sausage and seal at each end. Then place in oven or smoker and roast for 6 hours. ( you can also do this in the slow cooker on high) When done  remove from oven or smoker and let cool before slicing.

This is great to serve with chips and dip!

Greek Seasoning

2 Tablespoons Dried Sweet Basil Leaves

2 Tablespoons Dried Parsley Leaves

1 Tablespoon Dried Oregano Leaves

1 Tablespoon Dried Rosemary Leaves

2 Tablespoons Dried Thyme Leaves

2 Teaspoons Garlic Powder ( not Garlic Salt)

2 Teaspoons Onion Powder

2 Teaspoons table Salt

Combine all of the Herbs and spices into food processor or spice grinder and pulse or grind until all the leaves are finely chopped and well mixed. Store in an air tight container or freezer until ready to use.

Optional : add 1 tablespoon of Pepper flacks if you want it spicy.

 

Gluten Free Gingerbread

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Merry Christmas GingerBread

Gluten Free Ginger Bread

3 Cups fine ground GF Flour ( I like Better Batter)

2 Teaspoons GF Double Action Baking Powder ( Clabber Girl)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon Additive Free Ground Cinnamon

¼ Teaspoon Additive Free Ground Nutmeg

1 Cup Sugar

4 Large Eggs

1 Tablespoon Peeled and Freshly Grated Ginger Root

2/3 Cup Water

1   Stick melted Salted Butter

½  Cup GF Oil

1 Cup Pure Additive Free Honey

In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.

Preheat oven to 325*F.

When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!

 

Cake Pop Eye Balls

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Gluten Free Cake Pop Eyeballs

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 Large Eggs

1 Cup All Purpose Gluten Free Flour (I used Better Batter)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on cooling rack ( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate.

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Or use the Simi Royal Icing recipe below. You must cover cake pops with a crumb coating ( thin glaze icing) then let set before covering with royal icing.

Simi Royal Icing

6 ½ – 7 cups Powdered Sugar (or icing sugar)

1/4 Cup Pure Light Corn Syrup

1/4 Cup Milk ( plus 1-2 Tablespoons if needed)

In food processor add 6 ½ Cups powdered sugar then add remaining ingredients. Blend well until all ingredients are smooth and forming a stiff dough. If dough is too wet then add the other ½ cup of powdered sugar 1 tablespoon at a time until dough is stiff.   If dough is too stiff add 1 Tablespoon milk.

I would not advise adding water. It makes the icing too sticky.

Remove Icing from processor and place on wax or parchment paper covered with powdered sugar roll out icing to about 1/8 inch thick and cut a 3 inch square from icing to wrap around each cake pop. Trim bottom of eyeball and finish decorating with pipping icing any color you prefer.

White Chocolate Ghosts

/ Janet Monk / 1 Comment

Gluten Free Halloween Candy

Posted on October 22, 2014 by

 

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Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

Cucumber Mint Thirst Quencher

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CucumberMint Thirst Quencher

Cucumber Mint Thirst Quencher

2 Cups peeled, seeded and cubed Fresh Cucumber ( about 4 -5, 5 inch Cucumbers)

1/4 Cup chopped Fresh Mint Leaves

4 Cups Ice Cubes

2 Cups Cold Water

1/2 Cup Organic Blue Agave Nectar

Place all ingredients into large blender, set to crush and blend until ice and cucumbers are well blended. Serve cold. Enjoy!!!

Pea Carrot Salad

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Pea Carrot Salad

Pea Carrot Salad

2 Cups Fresh or Frozen Sweet Peas (Hulled, Washed and drained)

2 Cups Freshly grated Carrots ( about 3 large carrots)

1 Cup Freshly grated Cheddar Cheese

3/4 Cup Gluten Free Mayo ( I use Hellmans)

1-2 Tablespoons Sugar ( Or Stevia)

Optional 1/2 Cup Crisp Bacon Crumbled over top

In large mixing bowl add all vegetables and cheese. In small bowl whisk together mayo and sugar, pour over Vegetables and cheese. Refrigerate over night.( it is much better when you make ahead) Then top with bacon if you choose, before serving. Enjoy!

Pizza Party Biscuits

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pzza-party-biscuits

Pizza  Party Biscuits

3 Tablespoons Softened Butter  ( or butter substitute)

2/3 Cup Gluten Free Pizza Sauce

2 Large Eggs Beaten

1 Cup Finely Chopped GF Ham

2 Teaspoons Dried Basil Leaves

2 Teaspoons Dried Oregano Leaves

2 Tablespoons minced Garlic

2 Cups Freshly Grated (additive free) Mozzarella Cheese

1 Cup Gluten Free All-Purpose Flour ( I used Better Batter with xanthan gum already added)

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1 Cup finely grated (additive free) Parmesan Cheese (for topping)

Preheat oven to 350*

In large mixing bowl add butter, pizza sauce, eggs, ham, herbs and garlic. Mix until well blended. Then fold in Mozzarella cheese until incorporated. In separate bowl, whisk together flour, baking powder, and baking soda. Slowly add to liquid ingredients until there is no sign of dry ingredients left. Set aside and grease or butter muffin tins. Using a triggered ice cream scoop ( about ¼ cup) spoon into each muffin tin.

Bake for 25 -30 minutes or until biscuits are browned. I can get about 12 biscuits out of this recipe.  When you remove pan from oven top each biscuit with parmesan cheese and serve.  These are great served with Marinara sauce for dipping! YUM!! Enjoy!

 

White Chocolate Ghosts

/ Janet Monk / Leave a comment

Gluten Free Halloween Candy

Posted on October 22, 2014 by

 

IMG_1418

Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

Okra Fritters

/ Janet Monk / 2 Comments

Okra Fritters

Okra Fritters

2 Cups Okra, stemmed and cut in half (about 20 pods of 3-4 inch okra)

1 Cup Gluten Free Cornmeal

2 Eggs

1/4 Cup Milk (If you need an exchange use water or milk substitute)

1 ½ Teaspoons Salt

Enough oil to deep fry fritters.

Wash, stem and cut okra in half. Pour in food processor with the cutter blade inserted. Pulse 4-5 times until okra is chopped but not pureed. Add cornmeal, eggs, milk and salt. Blend just until mixed into dough. Heat oil on high until hot enough to fry. Reduce heat to medium, then drop fritter dough into hot oil and fry until golden brown. ( about 2-3 minutes) Be sure to turn each fritter when brown on bottom side. Also make sure fritter patty is only about 1/2 inch thick. The fritters will not cook well in the center if they are too thick. When done remove from oil and drain to paper towels. Enjoy

Variations: Add garlic powder, or chopped onions for a different taste.

Okra fritters are also great for dipping!

Brazilian Sweet Cornmeal Cake Bolo de Fuba

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USOlympics16BrazilianCornMealCake

@rio2016 In honor of the 2016 Rio Olympics

Brazilian Sweet Corn Meal Cake, Bolo de Fubá

1 Stick of Salted Butter Softened (or ½ Cup Butter Substitute)

1/2 Cup Oil

1/2 Cup Milk

1 Cup plain Greek Yogurt (or sour cream)

3 Large Eggs

2 Cups Gluten Free Corn Flour (finely ground cornmeal, I used Bob’s Red Mill)

1 Cup Gluten Free Flour with xanthan gum already added (I used Better Batter )

2 Cups white granulated Sugar

2 Tablespoons Gluten Free Baking Powder

1/2 Cup Powdered Sugar (confectioners’ sugar) For decoration

Preheat oven to 350*F.

Place all ingredients (except powdered sugar)  into food processor or blender. Blend on high until completely mixed. Stop processor and scrape down sides as needed. When well mixed pour batter into a buttered or grease a non-stick Bundt pan. Place pan in oven and bake for 45 minutes or until a toothpick inserted into cake comes back clean. Remove from oven and let cake cool for at least 10 minutes. Before removing cake from pan slide a plastic knife or small spatula around edges to loosen cake. Then invert cake over cake plate. Cake should slide out clean. Dust with powdered sugar and  serve with Fresh Berries and Cream! Yum!!

Basil Kale Garden Dip

/ Janet Monk / 2 Comments

 

BasilDip.jpg

Basil Kale Garden Dip

2 Cups chopped fresh Basil

2 Cups chopped fresh Kale

6-7 large Cloves of minced Garlic

2 Large Tomatoes Chopped

1 Large Bell Pepper Chopped

Optional 1 Jalapeño Chopped

8 oz. (1 Cup)  Plain Greek Yogurt

1 Teaspoon Salt ( or season to taste)

In food processor pulse the Basil, kale and garlic until only small pieces are left. Then add remaining ingredients. Blend until tomatoes and pepper are also in small pieces. Cover and  refrigerate for about an hour, or over night before serving. The flavors of the vegetables and herbs will blend together better the longer it sets. Serve with chips or use a dip for chicken or meatballs.

Variations: You can also add onions, or 1 Tablespoon of Chili powder. Also pepper flakes.

Ham Salad Sandwich

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Gluten Free Ham Salad Sandwich

April 6, 2015 / Janet Monk / Edit

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Ham Salad (Left overs?)

2 Cups chopped Cooked Ham

1 Cup freshly shredded additive free Cheese

1/2 Cup diced Onion

1 diced boiled Egg (optional)

3/4 Cup GF Mayo ( I used Hellmans GF)

Mix all ingredients and serve on lettuce wrap or GF bun.

This is my go to recipe for ham salad, yall just be creative add what ever appeals to you. You notice in the picture that the avocado is on the side. That’s because my husband doesn’t like it in the salad, so I add my avocado later!

Gluten Free Party Bread Bowls

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Gluten Free Party Bread Bowls

IMG_1664Gluten Free Party Food Bread Bowls GF Pizza Bowls

Bowl: (this is enough to make 12 – 3 inch bread bowls)

4 Cups Bob’s Red Mill GF Corn Bread Mix

2 Cups Milk

1/2 Cup GF Oil

2 Eggs

Preheat oven to 375* F.

In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out.  Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead.  This one is Bob’s Red Mill Cornbread Mix. This is the bread bowl pan I use. IMG_1669

Filling:

1 pound Lean Ground Beef

1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)

1 Cup Additive Free Freshly shredded Parmesan Cheese

8 oz. Additive Free Mozzarella Cheese sliced into small slices

Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.

Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.

Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.

Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!

Taco Meatloaf Ring

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IMG_20160204_173121~3

Taco Meatloaf

2 pounds Lean Ground Beef

1 Cup Crushed Gluten Free Corn Checks ( or Gluten Free Bread Crumbs)

2-1.25oz. packages Gluten Free Taco Seasoning

1 Cup Freshly Grated Cheddar Cheese

1 Cup Gluten Free Picante Sauce

2 Eggs Beaten

Preheat oven to 375*

In large mixing bowl mix all ingredients until well blended. (I use my hands) Grease Bundt pan, and dip meat mixture into pan, pressing down as you fill pan. Making it even all the way around. Place pan in oven and bake for 30- 35 minutes or until it starts to form a crust and pulls away from the edges. When done remove pan from oven and let cool. When pan is cool enough to handle drain any remaining juice. Place serving platter over the top of bundt pan and tip upside down to invert into platter. Serve with GF chips, pico, salsa, guacamole or any of your favorite toppings. Enjoy!

Duck Kabobs, Party Food

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Duck Kabobs, Party Food!

3-4 Large Duck Breast (or Chicken Breast)

1/2  of a 10oz. Bottle of Gluten Free Kikkoman Teriyaki Sauce

1/2 Tablespoon pure Garlic Powder

2 Bell Peppers ( I used red and yellow, but for Christmas I will use red and green)

1 Medium Onion

1 Dozen Kabob Skewers, I used the shorter skewers ( soaked in water at least 15 minutes)

Wash and slice Duck Breast diagonally between ¼ and ½ inch thick. Place slices in a shallow pan and cover with teriyaki sauce and garlic powder. Cover and marinate over night in fridge. When ready to bake preheat oven to 375*. Wash and core bell peppers. Then slice them into 1 inch squares. Peel onion and slice into 1 inch square chunks. Assemble kabobs by alternating, the meat and vegetables as you slide them onto the skewers. Place each kabob into a greased 9×13 inch baking pan. When all kabobs are together and in baking pan, pour marinade over meat and vegetables. Bake uncovered for 40- 45 minutes or until meat is cooked through. Server warm! Enjoy!

Variations: You may want to use chicken or pork.

You can also add any vegetables or mushrooms that your desire! Have fun with it! It’s party food!!

 

Pulled Pork Garlic Roast

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IMG_1674Big Game Day Pleaser!

Pulled Pork Garlic Roast

4-5 Pound Additive Free Pork Roast or Tenderloin

1- 2 Cups Water (depending on the size of your slow cooker)

2 Tablespoons Minced Fresh Garlic ( I used 3 Large Cloves)

1 Teaspoon Additive Free Paprika

1 Teaspoon Salt

Wash pork roast and slice across meat about an inch into the roast all the way across, about ¾ of an inch apart. Then go the other direction making a cross hatch pattern, about the same distance apart. Place the roast into a slow cooker, making sure it is laying flat.  Then push the minced garlic down into the cuts, pulling the meat apart, to make sure the garlic gets down into the roast. Pour water around the roast, making sure the slow cooker only has about ½ inch of water in the bottom. ( Do not pour water over roast.) Sprinkle paprika and salt evenly over roast. Cover and set slow cooker on low for 6 – 8 hours, or until pork is falling apart and can be shredded easily. Serve warm with your favorite Gluten Free Buns and G F Barbeque sauce. I made my own GF buns and the barbeque sauce pictured is Sweet Baby Rays, which is Gluten Free.

If you’re feeding a large crowd, you may want to buy a larger roast, and double this recipe. This goes fast at our house!

Gluten Free Party Bread Bowls

/ Janet Monk / 3 Comments

IMG_1664

Gluten Free Party Food Bread Bowls

GF Pizza Bowls

Bowl: (this is enough to make 12 – 3 inch bread bowls)

4 Cups Bob’s Red Mill GF Corn Bread Mix

2 Cups Milk

1/2 Cup GF Oil

2 Eggs

Preheat oven to 375* F.

In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out. Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead.  This one is Bob’s Red Mill Cornbread Mix.

Filling:

1 pound Lean Ground Beef

1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)

1 Cup Additive Free Freshly shredded Parmesan Cheese

8 oz. Additive Free Mozzarella Cheese sliced into small slices

Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.

Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.

Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.

Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!

Gluten Free Honey Barbeque Chex Mix

/ Janet Monk / 2 Comments

IMG_1659

Honey Barbeque Chex Snack Mix

2 Cups GF Rice Chex

2 Cups GF Corn Chex

1 Cup Van’s Say Cheese Gluten Free Crackers

1 Cup Gluten Free Pretzels( check the labels on all processed foods, even if it is gluten free, they are still adding cellulose to some of it. I did find it in one brand of GF pretzels)  I used Great Value Brand for this, it does not celloulose!

1 Cup Pecan halves

1 Cup Salted Peanuts (optional, check the package for preservatives and other additives )

2 Tablespoons Salted Butter

1 Tablespoon Pure Honey

1/3 Cup Gluten Free Barbeque Sauce ( I used Sweet Baby Rays, Hickory Flavor)

In large microwavable bowl mix cereal, crackers, pretzels, and nuts.

In small glass bowl or glass measuring cup add butter, honey and barbeque sauce. Melt in microwave for 1 – 1 minute 30 seconds, or until butter is completely melted and mixture is bubbling. Remove sauce from microwave and stir. Then slowly drizzle sauce over cereal mixture, stopping to stir cereal as you drizzle. When you have used all of the sauce and cereal is completely covered, microwave for 4 minutes, stopping to stir every minute. When done spread mixture out onto counter or cookie sheet covered with parchment paper to cool. Do not use paper towels, the sauce is just sticky enough to stick to the paper towels. You will need to break it apart once it is cool and store in an air tight container, or serve.

I like to make a batch of the original chex party mix, using the same Gluten Free cereal, crackers, and pretzels, then once cool serve them together. I personally like to eat them together, but you may want yours separate.

Gluten Free Tortilla Bowls

/ Janet Monk / 4 Comments

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Gluten Free Tortilla Bowls

5 ½ inch Gluten Free White Corn Tortillas ( I used Mission brand)

1 pound Lean Ground Beef ( or chicken, which ever you prefer)

1 – 2.25 oz. package McCormick Gluten Free Taco seasoning

2 Tablespoons GF oil

Gluten Free Guacamole

Additive Free Sour Cream

Chopped Lettuce

Gluten Free Salsa

Gluten Free Refried Beans

Freshly Grated Additive Free Cheese

Brown ground beef, adding taco seasoning until all liquid is cooked out.  Set aside until you are ready to fill tortilla bowls.

Preheat oven to 375*F.

Lightly oil one side of each tortilla. Then gently center each tortilla,  placing it into small metal tortilla bowl makers, oil side down. ( I used the 6 ½ inch size). Bake for 15- 18 minutes, or until browned. Don’t under cook them, if they are not fairly crisp, they won’t hold up. Remove from oven and fill with each of the fillings above or add your own ideas. You may even want to let your guests fill their own. Enjoy!