My Mom’s apple trees have a lot of apples this year, and we love Apple anything! This cobbler is so easy and making it on the grill adds to the flavor and keeps from heating up the house with the oven.
Grilled Skillet Apple Cobbler
2 Cups Gluten Free Biscuit Mix
2/3 Cup White Granulated Sugar
1 Cup Water
1 Large Egg (beaten)
4 Cups peeled and sliced Fresh Apples ( I used green cooking apples, sliced about 1/4 inch thick)
1 Tablespoon Ground Cinnamon
1/2 Cup packed Brown Sugar
1/4 Cup (1/2 Stick) Cold Butter sliced very thin ( or butter substitute)
1 Teaspoon Ground Cinnamon
1 Teaspoon White Granulated Sugar
Preheat Grill to 375 – 400* ( only use the outside burners)
In large bowl whisk together all ingredients for crust and pour about a third of the mixture into bottom of a greased 10 inch cast iron skillet. Just enough to cover bottom completely. Set aside the rest of the batter.
Then in another mixing bowl combine apples, cinnamon, and sugar. Then pour into skillet on top of the bottom crust. Then top apples with cold butter slices, spacing evenly over apples. When this is done pour the rest of the batter on top of butter and apples.
Place in the center of the top rack of grill and close lid. Remember to leave the center burners off and only use the end burners. Bake for 35 – 40 minutes or until crust is browned around the edges and a knife inserted into apples are soft.
10 minutes before removing from grill sprinkle top with remaining Cinnamon and Sugar. Enjoy!
These aren’t the prettiest Tomatoes we have ever raised, but with all of the rain we’ve had, I’m happy just to get them!
Jan’s Salsa (Medium Heat)
(For HOT salsa add 1 or 2 Habanero peppers)
6 – cups chopped onions ( about 3 large onions)
2/3- cups minced garlic (if you use fresh garlic it’s about 18 cloves chopped)
5-6 jalapeno peppers chopped ( use 8- 10 if they are small peppers 1 to 1 1/2 inches long)
( I leave the seeds & veins in, it gives them more heat)
6 chili peppers chopped ( or 2 tspns. Chili powder not chili seasoning)
1 large or 2 small seeded & chopped bell pepper
2 table spoons paprika
2 table spoons salt
2 table spoons garlic powder
2 teaspoons cilantro
1 table spoon white vinegar ( make sure it is not malt vinegar)
1 gallon peeled & chopped tomatoes
In large sauce pan on medium to low heat cook and stir garlic, onions, peppers, vinegar, & spices until onions turn clear. Then add tomatoes, turning up heat & stirring constantly, bringing it all to a boil. Cook at a rolling boil ( stirring continually) for about 20 min. to desired thickness.
(If you would rather have smooth salsa, put onions, garlic, & peppers in blender & blend to liquefy before cooking. Do the same to the tomatoes, before pouring them into sauce pan)
This should make 5 – 6 quarts, process in boiling water bath for 35 min.
Please note: if you live in a higher altitude you must refer to a canning chart for processing times. They will be different than the times I use here in Oklahoma.
Bacon and Cheese Potatoes
3-4 Medium size Potatoes (Baked with the skin on)
3-4 Slices of Bacon (cut in half)
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Season Salt
1/2 Cup of shredded Cheddar Cheese
Slice baked potatoes into rounds with the Peeling still on. Then place potato slices into greased baking pan. ( I used my round copper pan that fits into my Air Fryer) Season with garlic and salt, place bacon slices on top (they cook better if the slices are cut in half). Place pan into Air Fryer ( or oven) cook 15 minutes at 400*. Half way through cooking time, turn bacon so that it will crisp on both sides. When done remove from oven and top with cheese. Enjoy!
Almond Flour Flat Bread
1 cup finely ground Almond flour
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/ 2 cup Greek Yogurt
1 Cup Egg Whites
|Preheat oven to 350*
In medium size mixing bowl whisk together flour, baking powder and
baking soda. Then add Yogurt and Egg whites, whisk all ingredients together until smooth.
Butter cast iron baking pan or Skillet. Pour ¼ cup of batter onto pan and bake for 10- 12 minutes or until edges are turning brown, then flip bread and bake another 3-4 minutes or until bread is set in the center. Remove from oven, sliding bread onto cooling rack, to let cool.
· If you only have a skillet then repeat process until all batter is used. This recipe will make about 5 flat breads.
Please note after bread is stored and it gets cold, then you must heat it for about 10-15 seconds in the microwave for it to be more pliable.
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.
Looking for a great Christmas gift?
My Cook Book has over 83 Recipes, Tips and Tricks for Cooking and Baking Gluten Free. Precautions to help protect you from Cross Contamination and a handy product guide to help you navigate in the grocery store. To order just click the link below! Thank you so much!
Need to use up that left over Ham?
Ham and Cheese Egg Muffins
10 Whole Eggs
1-2 Teaspoons Garlic Powder ( depending on how much you like garlic)
2 Cups Chopped Ham
2 Cups grated Cheddar Cheese ( I used sharp cheddar)
Optional: 1-2 Jalapenos finely chopped
Preheat oven to 350*
In large mixing bowl whisk together eggs and garlic powder. Fold in Ham, cheese, and peppers. Using a scoop fill a buttered or greased muffin pan with egg mixture. Note: don’t over fill the cups. Only use about 1/4 cup each. Bake for 30 minutes or until lightly browned. Enjoy!
This time of year I usually make my Pumpkin Cream Cheese Roll, but these are so easy I’ll be making these more often!
Pumpkin Cream Cheese Bars
1 1/2 Cups Almond Flour
1 Teaspoon Xanthan Gum
1 1/2 Cups Sugar or ( I used Stevia Pyur)
1 1/2 Teaspoon Baking Powder
2 Teaspoons Ground Cinnamon (always make sure your spices are GF)
1 Teaspoon Ground Nutmeg
2 Large Eggs ( I use Duck Eggs)
1- 15oz. Can Pumpkin Purée
Cream Cheese Filling
1 – 8oz. package Additive Free Cream Cheese (Softened)
1/2 Cup Sugar (or Stevia)
1 Egg White
1 Teaspoon Pure Vanilla
Preheat oven to 350*
In medium size mixing bowl whisk together all dry ingredients, then add eggs and pumpkin. Whisk all pumpkin bar ingredients together until smooth and well blended. Pour batter into a buttered or oiled 9×11 inch, spreading evenly. In separate bowl mix all cream cheese filling ingredients until smooth. Then pour over pumpkin bar batter and swirl with a butter knife. Bake for 40-45 minutes or until set in center. Let cool completely and slice into bars. Enjoy!
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)
Wishing everyone a safe and Blessed 4th!