Oatmeal Molasses Spice Breakfast Muffins
1 Cup Gluten Free Quick Cooking Oatmeal
3/4 Cup GF Almond Flour
3/4 Cup Gluten Free All-purpose Flour ( I use Better Batter)
1/2 Teaspoon Xanthan Gum
1 1/2 Cups Packed Brown Sugar
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1/2 Cup Softened Butter ( or butter substitute )
1 Cup Water
3 Eggs Beaten
1/8 Cup Pure Molasses ( Unsulfured)
1 Cup Chopped Pecans
Preheat oven to 350*
In large mixing bowl whisk all dry ingredients together. Add softened butter, water, beaten eggs, and Molasses. Fold together with spatula then mix with electric mixer just until blended. Fold in pecans and let batter set while you prepare muffin tins with paper inserts.
Then fill each cup with approximately ¼ cup triggered scoop of batter. ( this should make 18 regular size muffins)
Bake for 25-30 minutes or until done. Insert tooth pick into center muffin. If it comes back clean, they are done. Remove from oven and add topping.
1/4 Butter, Melted
1 Cup GF, additive free shredded Coconut
1 Cup Chopped Pecans
2 Tablespoons Molasses
2 Tablespoons Agave Nectar
Mix all ingredients in medium size bowl. Top each warm muffin with 1 Tablespoon of mixture then place muffins under broiler for 1-2 minutes to toast pecan topping. Remove and let cool before serving.
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
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.
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!
We have been working on Party food this week. I love the make ahead kind that you can pull out and just reheat!
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!
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.
Chicken Cheese and Bean Casserole
2 Cups Refried Beans ( I used left over white beans drained and mashed)
2/3 Cup Pure Sour Cream
2 Tablespoons GF Taco Seasoning
1 Pound of cooked Ground or chopped Chicken or Turkey ( I used Chicken)
1 Teaspoon Season Salt
2 Cups freshly grated Sharp Cheddar Cheese ( reserve 1 cup for topping)
Preheat oven to 350*
In small skillet brown ground chicken or turkey and season with season salt. When done set aside and let cool. ( you can even use left over chicken breasts for this, just chop it up very fine, and omit the season salt if already seasoned.)
In medium size mixing bowl add mashed beans, sour cream, taco seasoning, cooked meat after cooling, and 1 cup grated cheddar cheese. Mix well then pour mixture into a greased 10 inch deep dish pie plate. Bake for 15 minutes then top with remaining cheese. Bake another 10 – 15 minutes or until browned around the edges and cooked through. Remove from oven and serve with Gluten Free tortilla chips. Enjoy! ( I like to add a little GF Salsa to mine also. )
We are already getting Sweet potatoes from our garden and we love them just about anyway I fix them!
Grilled Sweet Potatoes
4 Large Sweet Potatoes (washed)
3 Tablespoons melted Butter (or butter substitute)
2 Tablespoons Pure Brown Sugar
Optional, 1Teaspoon Cinnamon
Bake potatoes in Microwave just until soft.
Heat grill to 375- 400*.
Oil grates generously.
Slice potatoes completely in half then slice again through the center of the potato, but not through the skin.
In small bowl mix melted butter, brown sugar and cinnamon. ( If you use the cinnamon)
Place potatoes cut side down on grate and close lid for about 35-40 seconds directly over flame. Let potatoes char slightly then turn potatoes over and brush with butter sugar mixture. Let skins char for another 45-50 seconds or if you like them very brown you can let them go longer. When done remove from grill and serve!
These make the best Bacon and Tomato sandwiches!
Low Carb Cheesy Kale Biscuits
1 cup Almond flour
1 Teaspoon Xanthan Gum
2 teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon dry Oregano Leaves
2 Teaspoon dry Basil Leaves
2 Tablespoon minced Garlic
1/4 Cup butter, melted (1/2 Stick)
5 Large Eggs, beaten
1 packed Cup destemmed and finely Chopped Kale Leaves ( I chopped them in the food processor)
2 Cup Cheddar Cheese, freshly grated
1 Cup freshly grated Parmesan Cheese
Preheat Oven at 350*
In large mixing bowl Whisk together all dry ingredients. Then blend in herbs and all wet ingredients, including cheeses and kale. Use a pastry cutter or your hands to incorporate all ingredients. Using a triggered scoop (about ¼ cup) dip out each scoop and place into a buttered muffin tin or buttered biscuit pan and bake for 20 -25 minutes or until done. Let cool about 10 minutes before removing from pan. Enjoy!
( I used a slider size bun pan for these. It’s slightly larger than a biscuit pan)
1 pound Ground Turkey or Pork ( browned and crumbled into small pieces, I used pork)
3 Medium Yellow Squash ( 5 Cups grated or chopped in food processor )
1/4 Cup Salted Butter ( or butter substitute)
3 Cups Freshly grated Sharp Cheddar Cheese
2 Large Eggs Beaten
1 Teaspoon additive Free Season Salt
2 Teaspoons Garlic Powder
Optional 2-3 medium Jalapeño Peppers ( deseeded and finely Chopped)
2 Cups Crushed GF Cheddar Crackers for topping ( I used Snyder’s Wholey Cheese)
Line Crockpot with foil or a crockpot liner. Grease inside of liner with butter or oil then when browned meat has cooled mix evenly with your hands all ingredients except GF crackers. Place lid on pot and set on low for 6-8 hours. Before removing from pot add crushed GF Cheddar Crackers on top, spreading evenly. Let casserole rest with lid off for about 10 minutes then serve. Enjoy!
Note: If you bake this casserole in the oven, you will need to parboil the squash before chopping to make casserole. In the crockpot the longer cooking time will let the squash soften and it is not necessary to parboil.