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.
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.
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.
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!
2 Cups Okra, stemmed and cut in half (about 20 pods of 3-4 inch okra)
1 Cup Gluten Free Cornmeal
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!
@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!!
Rosemary Dill Cucumber Salad
5 Cups washed peeled and sliced Cucumbers ( about 5-6 Large Cucumbers)
1/8 Cup of Milk
1/2 Cup of Gluten Free Mayonnaise ( I use Hellmann’s original)
1/4 Cup plain Greek Yogurt
2 Tablespoons Lemon Juice
1/2 Teaspoon Freshly Chopped Rosemary Leaves
1/2 Teaspoon Dried Dill Weed
1/2 Teaspoon Salt
1/8 Teaspoon ground Black Pepper
In large mixing bowl (or serving bowl) add all ingredients for dressing and whisk together. Add peeled and sliced cucumbers and fold together. Refrigerate for at least 30 minutes before serving. You can also mix the dressing and refrigerate the night before and it tastes even better. Enjoy!!