Archive for February, 2013

Oatmeal Crumble Fruit Tarts (Gluten & Dairy Free)

Oh no! Company’s coming for dinner and i forgot to make a dessert! Sound familiar?! (Maybe it’s just me!? LOL) This is my go-to recipe for this little problem. They are super quick and easy to make and you can change out the pie filling each time so its different, cause heaven forbid we have the same dessert over and over again right!?  Each and every kind i make are all soooo stinking tasty, and both gluten AND dairy free, wohoo!! I’ve finally gotten around to actually getting this onto paper cause before I’d just kinda throw it together from an idea in my mind…but these are tooo good to not share! And the best part is you can pretty much use any filing you want. You can use canned pie filling, canned fruit if you want to cut down on the sugar, or make your own fruit filling using fresh fruit! This recipe was inspired by my 5-Fruit Oatmeal Crumb Pie, so if you need a big pie or tart, I hope you try that one out! You could even use the filling fro my French Apple Pie instead too. Everything, especially with fruit, seems to taste better with the oatmeal crust! And as usual, I’m running late so this is gonna be the shortest post ever. I hope you give these a try… but don’t say i didn’t warn ya; these are addicting! Like seriously if there’s leftovers i eat it cold for breakfast kind of addicting! Spoken like a true foodie there huh?! LOL Enjoy 🙂

Oatmeal Crumble Fruit Tarts (Printable Version)Fruit Tarts

Crust & Topping:

1-1/2 cups quick-cooking oats

1 cup gluten free  flour

½ tsp xanthan gum

¼ tsp cinnamon

1/2 cup packed brown sugar

1 stick non-dairy butter, melted

In a large bowl, combine the oats, flour, gum, cinnamon, brown sugar and butter; set some aside for the topping. Press remaining mixture onto the bottom and up the sides of a 5 greased mini tart pans (4 inch).

Filling:

1 can Wilderness “more fruit” pie filling, any flavor

Evenly divide the pie filling among the tart pans and sprinkle with reserved oat mixture. Bake at 375 F for 30-40 minutes or until topping is lightly browned. Cool on a wire rack.

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Cheddar Cornbread Waffles (Gluten & Dairy Free)

I’ve been meaning to try this recipe out for awhile now. And i have to say….not only is it delicious, its super quick and easy to make too! I did cut it down so it only makes 2, which is perfect for us, since there’s just the 2 of us! But you can double or triple it or whatever you want to fit your needs. You can also make a big batch and freeze these, then just reheat in your toaster or toaster oven when you want one. Ive done this with other waffles and they’re actually pretty good! LOL I love cornbread, but it takes so long to bake compared to these tasty little guys! Plus, I got a new Belgian waffle iron for Christmas (thanks mom!) and it worked so so so much better then my old one! The secret ingredient in these is club soda if you can believe it or not!? And the great thing about it was there was leftover club soda so i dug out my flavored syrup and made us some Italian soda’s! YUM! It’s been awhile since I had one of those! Anyhow….these were a big hit with hubby….ya can’t go wrong feeding a man cornbread and chili right?! LOL  I bulked up some canned chili with some extra shredded pork we had leftover, but it’d be even better with home-made chili. I just didn’t have time ….and you can sub out the cheese for soy cheese to make it completely dairy free if you need to. So if you need a quick, easy, relatively healthy meal, give this one a try and enjoy! 🙂

Cheddar Cornbread Waffles (Printable Version)Cheddar Cornbread Waffles

Ingredients:

1/3 cup gluten free flour

1/3 cup cornmeal

1/4 tsp xanthan gum

Heaping 1/2 tsp baking powder

Heaping 1/4 tsp baking soda

1/8 tsp salt

1/3 cup shredded sharp Cheddar cheese

1 large egg

1/3 cup almond milk + 1/4 tsp lemon juice

1/3 cup club soda

1 1/2 Tbsp canola oil

cooking spray

 

Directions:

Sift together first 6 ingredients in a large bowl. Stir in cheese. Combine egg and next 3 ingredients; gently stir into dry ingredients just until blended. Spray waffle iron with cooking spray.  Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter. Top with chili and cheese.

Makes 2

Creamy Scalloped Potatoes (Gluten AND Dairy Free!)

Who doesn’t love creamy delicious comfort food!? I had thought that most casserole dishes were out for me because they are either loaded with dairy or tomatoes, or both! LOL  I needed to make something to last at least partially thru the week, cause I’ve just been too busy during the week to cook dinner! This recipe came to mind….it started out originally as my mom’s scalloped potato recipe (thanks mom!) but I have adapted it to be gluten and dairy free! And ya know what?! You honestly cannot tell the difference! Ok, I’ll be honest, I DID use some sharp cheddar cheese but that’s just cause i seem to be able to handle a little of that, and I’m avoiding soy which is what most non-dairy cheeses are made of, so i went with the seemingly less of 2 evils! You do what ya have to! I doubt I used a whole cup though….that just means yours is gonna be even cheesier!! YUM! Lucky you! And you can switch back the flour and milk if you don’t have food restrictions. I made this over the weekend, with the help of my hubby (thanks love!) because my weekend was slammed as well, but we’ve been eating off this and the huge batch of apple sausage risotto i made. It’s been a blessing not to have to cook so far this week! Although… since it’s V-Day tomorrow I guess I’ll be baking treats tonight! Hope you all have a wonderful Valentine’s Day tomorrow, please remember to do something special for your special someone! Enjoy 🙂

Creamy Scalloped Potatoes (Printable Version)creamy scalloped potatoes

Ingredients:

2 lbs. potatoes (5-6 med)

3 Tbsp non-dairy butter

3 Tbsp gluten free flour

Salt & pepper to taste

2 ½ c almond milk

¼ c finely chopped onion

1 cup shredded (sharp or non-dairy) cheddar cheese

1 cup diced cooked ham

 

Directions:

Heat oven to 350 F. Wash potatoes (peel if desired) and cut into thin slices (or use a food processor.) Melt the non-dairy butter in a saucepan over med-high heat. Whisk in the flour, salt and pepper. Cook, stirring until mixture is smooth and bubbly.  Stir in the almond milk and heat to boiling, stirring constantly. Boil and stir 1 min then add the onion & cheese. In a greased 2 qt casserole dish, arrange a layer of potatoes. Add 1/3 of the white sauce and ham. Repeat layers ending with white sauce only on top. Cover and bake 45 minutes, then uncover, and bake 30-45 min longer, or until the potatoes are tender. Let stand 5-10 min before serving.

Home-Made McGriddles (Gluten Free)

It’s a beautiful Sunday morning, and what better way to celebrate sunshine and blue skies with an amazingly delicious breakfast!? I remember having this sandwich once from McDonald’s, but that was a very long time ago! But the unique blend of flavors of a breakfast sandwich combined with maple pancakes stuck with me!  I’m sure this isn’t exactly the healthiest option, but once in awhile its not gonna hurt right?! And in a word, this is perfect “Man-Food”!! As you can see i doubled up on the bacon. I only stole a bite of hubby’s cause I’m stayin away from eggs, bacon and cheese, but omg it was good! I stuck to just the maple pancakes with a sausage patty, and that was equally scrumptious! There’s just something about maple covered pig! LOL! The pancakes are loaded with maple flavor and then the whole sandwich is covered with maple syrup. To enhance the flavor (and the calorie count! Haha) you can put syrup on the bottom pancake before adding the layers. No matter what though, this sure beats McDonald’s in quality, flavor and calories, not to mention cost!  So, as some of you are just rousing from your beds (Ive been up since 7 cause no matter what i can’t sleep in. Boo! LOL) give this one a try and start your day off right! Or…ladies, make this for your guy on Valentines Day this week! You’re sure to end up with a very happy man!  I know mine was this morning! LOL Enjoy! 🙂

Home-Made McGriddles (Printable Version

Maple Pancakes:Home-made McGriddles

Ingredients:

1 c gluten free flour

¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c almond milk + 1 Tbsp lemon juice

2  Tbsp oil

1 egg

1-2 tsp maple extract

Directions:

Mix the almond milk with 1 Tbsp of lemon juice. Let sit for 10 minutes. Combine the dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil, egg and extract into the milk and then whisk  into the dry ingredients until  moistened. Heat a nonstick griddle to 350. Pour batter on griddle to desired size and flip when bubbles form.

McGriddle Directions:

Meanwhile, cook your bacon/sausage and fry your eggs while you make the pancakes. Once everything is cooked, layer your mcgriddle: pancake, meat, egg, cheese, meat, pancake and then top with maple syrup.

4-Ingredient Peanut Butter Cookies (Gluten & Dairy Free!)

I’ve been a very busy girl lately, with not a lot of time to cook. (Although does that REALLY stop me?! Heck no! LOL) As you can see… I’m still at it! And these were super quick and simple to make. With only 4 ingredients how can it not be right?! I was a little skeptical at first, i mean, there are only 4 ingredients?! But, as you can see, they turned out awesome! They’re peanut butter heaven in your mouth. Just a little crunchy on the outside, and oh so moist and delicious on the inside! Peanut butter is kind of a no-no for me, especially in something like this where its the main ingredient! But…..I did sneak a bite or two in…just to taste test them! It was worth the stomach-ache i have had since! LOL Hubs hasn’t complained though, cause with me out of the picture on these, he got the whole batch! Thank goodness it only made like 11 cookies i think! So, if you’re a peanut butter lover, this is the cookie for you! AND top it all off with being both gluten and dairy free! This one’s a winner….enjoy! 🙂

4-Ingredient Peanut Butter Cookies (Printable Version)4-Ingredient PB Cookie

Ingredients

  • 1 cup peanut butter, smooth or crunchy
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper or spray the pan with non stick spray.
  2. Using a mixer, or by hand, mix the peanut butter, sugar, egg and vanilla in a medium bowl until well combined.
  3. Use a medium cookie scoop, and place (9-12) cookies on the pan.
  4. Flatten the dough with the tines of a fork, making a criss-cross pattern on the cookies.
  5. Bake the cookies for 10 minutes. Let cool on pan for 2 minutes before moving them to a cooling rack.

Cheesy Potato Breakfast Casserole (Gluten Free)

Yes i know…. another breakfast recipe! I can’t help myself though….i absolutely LOVE  breakfast food! I could literally eat it for every meal. In fact that’s why we have brunch and brinner! LOL There are so many options too! This one is especially nice because its a good hearty meal in and of itself! Its full of cheesy potatoes and sausage and the eggs kind of bake right into it! (yes i splurged and had eggs AND cheese even though I’m really not supposed to! LOL, Oops my bad right?! If you need dairy free, just use soy cheese instead!) But this dish is SO worth it! Oh, I also used green onions (not sauteed with the sausage) because that’s all i had, but either way its delish!  The only downfall (in my mind at least) is that is takes so long to make. You have to cook the meat and then cook the casserole, and if you’re anything like me in the morning, (or anytime really!) you’re starving and practically drooling when just the meat is cooked! Then it’s like, well now i have to wait another HOUR+ before i get to actually eat this deliciousness! LOL  Again…its well worth the wait! Who can resist such ooey gooey cheesy breakfast goodness!? I know i can’t! Paired with some fresh fruit on the side and a big ole glass of orange juice (yep, another splurge!) this will set your day off right! So reward your taste-buds and give it a try….i know you’re craving breakfast food now aren’tcha?! Enjoy! 🙂

Cheesy Potato Breakfast Casserole (Printable Version)

Ingredients: Cheesy Potato Breakfast Casserole

  • ½ lb Jimmy Dean Sausage, cooked
  • 1/4 onion, chopped
  • 4 eggs
  • 1/4 cup almond milk
  • 10 oz frozen Ore-Ida Diced Hash Browns
  • ½ cup (+ topping) shredded Cheddar Cheese
  • Salt & Pepper to taste

Instructions:

  1. Preheat oven to 350.  Spray 8×8 glass baking dish with non-stick spray.  Set aside.
  2. Cook sausage and onions.
  3. In a large mixing bowl, combine all ingredients. Pour into prepared casserole dish.
  4. Bake for 45 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 10 minutes. Make sure temperature reaches at least 160 degrees F.
  5. Allow casserole to rest for 10-15 minutes.

Oven Baked Tacos (Gluten Free)

Ok so you made my last post (Crockpot Cranberry Pork Tenderloin) and now you’re wondering what to do with the leftovers (granted there actually ARE leftovers, cause it really is that good! LOL) This is a quick and easy way to use up the leftovers and have a delicious meal in minutes! Your meat is already cooked and practically shredding itself. If you don’t have any left you can use whatever ground meat you want and cook it accordingly. Simply mix in with the rest of the ingredients and bake. Very simple and quick to make….but VERY yummy and filling. Everyone has their own go-to fillings and toppings for tacos, and I’m pretty restricted so i don’t add a lot to mine, but feel free to add whatever you want to spice it up a little. To go dairy free you can sub out the cheese for soy cheese or just omit it. I splurged on it even tho i probably shouldn’t have! LOL. But, I’m sure any way you make these, they’re gonna be pretty darn tasty so have at it and enjoy! 🙂

Oven Baked Tacos (Printable Version)

Ingredients:Oven Baked Tacos

Shredded pork/chicken

(OR ground beef/turkey/chicken)

Taco seasoning
Diced onion & green pepper, opt

Frozen corn, cooked and drained

Sliced black olives
Refried beans
Shredded Mexican-blend cheese
Hard taco shells
Directions:

Preheat the oven to 400 degrees. Prepare meat as needed. Add taco seasoning if desired. Combine with the rest of the ingredients in a bowl and mix well. Spoon the taco meat mixture into the taco shells and place into a glass baking dish, standing up. Sprinkle cheese over the top of each taco. Bake for 15 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with additional taco condiments as desired.

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