Posts Tagged ‘apples’

Apple Crisp (Gluten & Dairy Free)

Its really starting to feel like fall out there, and apples and pumpkins are my biggest cravings right now! A short drive out into the country to pick up some fresh orchard apples and viola! A delicious apple crisp! I will warn you this is the perfect apple crisp; its addicting and you wont stop eating it! For breakfast, for a snack, for dessert….and before you know it, its all gone! LOL Next up is dairy free caramel apples! YUM! But for now…enjoy 🙂

Apple Crisp (Printable Version)

Ingredients:apple crisp
5 cups Golden Delicious apples,
peeled, cored and sliced
½ cup sugar
2 tsp gluten free flour
Dash of xanthan gum
½ tsp cinnamon
¼ cup water

Topping:
½ cup quick oats
½ cup gluten free flour
½ tsp xanthan gum
½ cup brown sugar
1/8 tsp baking powder
1/8 tsp baking soda
¼ cup non-dairy margarine

Directions:
Pre-heat oven to 350 degrees Fahrenheit.

Place the apples in a 8×8 glass dish. Combine the sugar, flour, gum and cinnamon and sprinkle over the apples. Pour the water evenly over the top.

Combine the oats, flour, gum, brown sugar, baking powder, baking soda and melted butter together. Sprinkle evening over the apples.

Bake for 45 minutes.

Easy Oven-Baked Country-Style Pork Ribs & Gravy

It’s finally fall, things are super busy, and there’s just something about the combination of apples, onion and pork that’s cozy and comforting, especially as the seasons change. Hubby is a big pork ribs fan, but I don’t like chewing meat right off the bone, so I’m more in favor of the boneless ribs. The country-style ones are nice and meaty, and work great for oven baking or crock-potting. This is a really quick and easy recipe that tastes like you slaved all day in the kitchen! Ive never been great at making gravy, but using the juices from this  for the gravy was simple and delicious! Serve this up with a big batch of mashed potatoes and veggies and you’re set! The amounts are up to you, and you can use onion soup mix that’s pre-made if you want, but why would you with all that msg and stuff?! Give this one a try when you need a tasty meal and are strapped for time! Enjoy 🙂

Easy Oven-Baked Country-Style Pork Ribs & Gravy (Printable Version)
pork ribs
Ingredients:
Boneless country-style pork ribs
Seasonings: salt, pepper and garlic powder
Onion soup mix: minced dried onions, onion powder, garlic powder, parsley and paprika
Applesauce
Water

Directions:
Heat up a dash of oil in a large skillet over med-high heat. Place the pork ribs in the pan and sprinkle with seasonings. Brown, then flip and season again. Brown on all sides. Place in a greased glass baking dish. Sprinkle with the onion soup mix seasonings and top with applesauce. Add water to about halfway up the pork. Cover the pan with foil and bake at 350 F. for an hour. Flip the meat over, cover and bake another hour.

For the gravy: Pour the liquid into a pan and heat over med-high heat. Make a roux with flour/starch and whisk it in until it thickens into gravy. You can add (almond) milk to it to make it a little creamier if you want. Season to taste and serve over the pork ribs.

Apple Cinnamon Coffee Cake (Gluten & Dairy Free)

Ok, I have to admit, this cold is kicking my butt today. 😦 Between Day Light Savings and this cold….I’m feeling a little exhausted this morning. But….on the upside…..look what i got to have for breakfast?! LOL A delicious apple cinnamon coffee cake. Its really easy to make, although it feels like forever mincing up those apples, but after a while you just kinda get into the zone! Its got a nice crunchy cinnamon topping which melds nicely with the moist cake. Mmmmm, apple anything is the best, especially when you get to use fresh local apples! I was actually feeling pretty good yesterday  and made myself the BEST chicken noodle soup, so that one will be posted next. Just in time for cold season (blegh, what an excuse to make soup huh?!) or just because its finally fall and nothing beats a hot bowl of soup on a dreary autumn day! On a side note, its supposed to be 68 degrees here today and sunny, which is unusual. Usually we’re foggy and wet by now, but I will take it without complaint!!  Hope you all have a better start to your day than mine and enjoy! 🙂

Apple Cinnamon Coffee Cake (Printable Version)

Cake Ingredients:

2 large apples, peeled, cored and minced
1-1/2 cups gluten free flour

3/4 tsp xanthan gum
1 cup sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 cup non dairy butter, melted
3/4 cup almond milk
1 large egg, beaten

Topping Ingredients:
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup chopped walnuts or pecans

Directions:
Grease an 8×8 pan and preheat oven to 350 degrees. In mixing bowl, combine flour, gum, sugar, baking powder, salt and cinnamon. In another bowl, mix together the melted butter, egg, vanilla, and milk. Combine the wet and dry ingredients until just combined. Fold in the chopped apples.

Combine the nuts, brown sugar and cinnamon. Spread over the top of the batter. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.

French Apple Pie (Gluten & Dairy Free!)

Wow, I did it again! Ive been slacking on my posts lately 😦 It’s crazy how life sneaks up on you and you find yourself without time for things! That and my kitchen has been taking over and getting all the finishing touches before our appraisal next week!! Even now, I am without an oven (again!) so the floor can get finished! I’ve got a ton of recipes just sitting here waiting to be posted, so I’m gonna try to get caught up! Especially since I’m trying to fight a cold, which means I’ve gotta take it easy…. guess I’ll just have to curl up on the couch with my laptop and start blogging right?! Heehee! OH! and I just realized that Thanksgiving is less than 3 weeks away! And since I’ve let everyone know that Thanksgiving needs and WILL to be at my house this year because 1. I have a beautiful new kitchen to use and 2. I’m the one with food allergies, so it will just be easier for everyone to come here and let me cook! So…..the whole family (well almost, 1 sis is halfway across the world, maybe we can Skype her in?! LOL) will be here! YAY! I’m super excited, but there are a few things I need to do, like plan the menu and then do a test drive on my new recipes! Ive already done that with my GF & DF pumpkin pie, but now here is the apple pie! I mean, you can’t just have one pie right?! Options are wonderful! 🙂  And apple pie is just so American!! LOL This pie is amazing! Its the apple pie that I grew up eating….and now that i have a wonderful pie crust recipe that works AND tastes great, it was easy to make this one! It turned out fantastic too! You could also use the pie crust and topping from my 5-Fruit pie, if you want a little more substance to the crust and topping. Either way, they’re all delicious! I’ve got fresh apples to use up, and I’m thinking of making an apple crisp later! YUM! So….more coming, since this post is getting a little long. Enjoy! 🙂

French Apple Pie (Printable Version)

Pie Crust Ingredients:

1-1/2 Cups Gluten Free Flour

3/4 tsp Xanthan Gum

1-1/2 Teaspoons Sugar

1/2 Teaspoon Salt

6 Tablespoons Vegetable Oil

3 Tablespoons Cold Water

 

Filling Ingredients:

6-7 cups sliced apples

¾ cup sugar

1 tsp cinnamon

2 Tbsp GF flour

 

Topping Ingredients:

½ cup non-dairy butter

½ cup brown sugar

1 cup GF flour + 1/2 tsp xanthan gum

1 tsp cinnamon

 

Directions:

Combine all of the crust ingredients, and press the dough into a 9-inch pie pan. Mix the flour, sugar & cinnamon and combine with the sliced apples. For the topping, mix the dry ingredients & cut in butter with a pastry blender until crumbly. Spread evenly over the apples. Bake 45-60 min at 375 F. until the apples are cooked through. Cool on a cooling rack.

Apple Pie Pancakes (Gluten & Dairy Free)

Yep! That’s right….another amazing pancake recipe! I’m all over this fall thing! LOL Again, in the spirit of Autumn… I just HAD to try a tasty new fall recipe….and it certainly won’t disappoint! An American favorite….apple pie! I love love love apple pie, and I’ll get there! But in the meantime, lets just celebrate it in pancake form! Aren’t pancakes fun!? I love that there are so many different kinds…. and I’m always coming up with new kinds too! And the best part (other than it being both gluten and dairy free!) is that pancakes are about one of the simplest and quickest things to make. I bust out my big ole grill and cook em all up at once! Sometimes I’ll even get lucky and there’s leftovers! I don’t mind a day old pancake! I’m not that picky! Haha. The maple vanilla glaze on these is amazing! But leftovers warranted a drizzle of maple syrup and that was simply delicious too! They really do taste like apple pie! And you don’t have to worry too much about them being unhealthy cause they’re full of oats and apples! Can’t be THAT bad right?! Give it a try! Lots more on the way! Enjoy! 🙂

Apple Pie Pancakes (Printable Version)

Ingredients:

2/3 C gluten free flour

½ tsp xanthan gum
1/3 cup old fashion oats
1/2 tsp cinnamon

Dash of nutmeg
2 T brown sugar
1/8 tsp salt
1 heaping tsp baking powder
3/4 cup almond milk
1 TBSP oil
1 tsp. vanilla extract
1 cup minced apple

Directions:

Mix the dry ingredients in a bowl. In another bowl, mix together the wet ingredients. Then mix the wet and dry together until just combined and gently fold in the apples. Heat griddle to 350 F. Scoop the batter onto griddle and cook for 2-3 minutes on first side until bubbles rise and the edges are set, then flip and cook until golden. Drizzle with glaze or maple syrup.

Vanilla Maple Glaze

1/3 heaping C powdered sugar

2 TBSP pure maple syrup

1/2 tsp vanilla extract

3-5 dashes cinnamon

1-3 dashes ground nutmeg

Apple Cheddar Turkey Meatballs

Meatballs…….so easy to make, and so yummy to eat! Such a simple food……but it doesn’t have to be! This recipe is a new take on meatballs….. not just plain ole beef! Its a nice change….and I’m finding that giving up red meat was easier then i thought…and I’ve kind of just stuck with it. I don’t think it likes me much anyways! LOL! Ground turkey is a much healthier alternative….and did you know that turkey has just as much iron in it as red meat?! Chicken doesn’t have iron, but turkey…. yes! So…. I’ve just been swapping out the beef for turkey, and its fabulous! These meatballs are a great example, throw in some apple and some sharp cheddar (my splurge for the week!) and they are soooooo tasty! Even reheated…not that there will be any left! I decided after making an entire pan of meatballs and still having some meat mixture leftover, to just put it in the fridge, and the next day I made it into patties and grilled them up on the George Foreman…..SO so soooooo good! So, I guess what I’m sayin is that this recipe makes great burgers too! Either way you wanna dish it…..this ones a keeper! Enjoy! 🙂

Apple-Cheddar Turkey Meatballs (Printable Version)

1 lb lean ground turkey
1 egg
1 medium apple, peeled and minced
½ cup sharp cheddar cheese, shredded
1 tsp salt
1/2 tsp onion powder

In a large bowl or kitchenaide mixer, combine all ingredients. Using a cookie scoop, shape into balls, and place on a greased cookie sheet. Bake at 375 for 35-40 minutes, or until temperature reaches 180 F or higher.

Family Heritage Breakfast

These delectably light and fluffy pancake balls are a long time family tradition! This is one of my grandmothers family’s recipes, and she always used to make these for my sisters and I when we were kids. It was our special treat! Following suit, my parents inherited an Aebelskiver pan, and so we got to have these even more often then just when visiting grandma! Since then, I was able to hunt one down and make these myself, but I have to admit it has been a long while since I’ve made these….I really was quite positive that if I made these gluten and dairy free, the wouldn’t work! I always had a difficult enough time making the regular ones! So I took that much cherished family recipe that’s been handed down from generation to generation, and I changed it!! Yup…. took the chance and you know what?!? They were amazing! Even better and EASIER to make then the original ones!! I couldn’t believe it! With that bit of knowledge in my mind now, I have a sneaking suspicion that these little bad boys will be showing up on the table more often! I cut the original recipe in half…this one makes about 16….it depends on how full you fill them…but they do puff up so be careful!! These are much more fun to eat then just regular flat pancakes…. you just pull them apart and stuff them full of jam or applesauce or syrup and a covered with a sprinkling of powdered sugar…..these are sure to disappear off the plate faster then you can cook them! LOL! If you don’t have an Aebelskiver pan, you can order one online or you might try the camping section of a outdoors store….just make sure it is cast iron!! You’ll need to “season” the pan before you use it though….. you can google that for directions if you’re unfamiliar! So even if you don’t have danish blood in you…..these are a welcome treat for breakfast anytime! Hope you’ll give them a try! Enjoy! 🙂

Aebleskivers (Danish Pancake Balls) (Printable Version)

2 eggs

1/2 Tbsp sugar

1 c flour + ½ tsp xanthan gun

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 c almond milk + lemon juice

1/2 c finely diced raw apple

Mix almond milk and 1 Tbsp lemon juice, let sit 10 minutes. Meanwhile, separate the eggs and beat the egg whites until stiff. Then beat the yolks & sugar well. Sift the dry ingredients & add to mixture, then add buttermilk & beat until batter is smooth. Fold in beaten egg whites & apple with a spatula. Heat aebleskiver pan over medium heat & put ¼ tsp oil in each hole. Using a paper towel, spread the oil evenly up the sides of each hole, and around the top of the pan. Be careful, the oil and pan will be hot! Fill holes almost completely with batter. Let bake a few minutes & turn them over with a toothpick. Fry until golden brown, making sure they are cooked all the way through. Serve hot with powdered sugar, jam, syrup or applesauce.

Makes about 16

Appetizer Pleasers!

I found 2 seriously yummy looking “appetizer” recipes that I just HAD to try! I use the work appetizer loosely because this ended up as dinner, lunch and snacks! They’re so good, and simple to make that you can enjoy them anytime! The first one is Apple Pie Chex Mix. I love that Chex is gluten free. I’ve never really liked cereal in your typical cereal and milk for breakfast way. Id rather eat it dry in a snack mix. Trust me, I’ve got many different snack mix recipes, which as I make, I’ll share, but since its fall, this one sounded perfect! We just hit freezing temperatures and although I’d rather bake an apple pie, this was much faster to make and just as tasty! The other recipe is for Sausage & Cheese Balls. (I know it sounds…funny!) but these are omg sooooo good! There are lots of recipes out there for this recipe and they all call for different amounts of the same ingredients and bake times and temps, all resulting in different yet similar tasting balls. I took a couple different ones and substituted for gluten free and just kinda winged it. The end result was fantastic! Thank goodness I’ve got some amazing self control or I could get into some serious trouble with these little things hanging around! I also cut it down so it only makes 12, which is plenty for me…. but it can easily be doubled or tripled or whatever if you’re using them for entertaining. And trust me, they won’t last long if you do! So lets get started… Enjoy! 🙂

Apple Pie Chex Mix (Printable Version)

Ingredients

6 cups Cinnamon Chex cereal

1 cup walnut pieces

½ c coconut flakes

1/2 cup packed brown sugar

1/4 cup butter or margarine

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

10 oz dried apples, broken

½ c dried cranberries (optional)

2 squares white chocolate candi-quik

Directions

In large microwavable bowl, mix cereal, walnuts and coconut.

In 2-cup microwavable measuring cup, microwave brown sugar, butter, cinnamon, and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.  Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples (and cranberries) evenly over cereal mixture.

In small microwavable bowl, microwave candi-quik uncovered on High about 1 minute or until it can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.

Adapted From: Taste of Home

Gluten Free Sausage & Cheese Balls (Printable Version)

Ingredients:

1 cup shredded sharp cheddar cheese
½  lb. bulk sausage (any kind will do, but I used maple flavored)
2/3 c Gluten Free Bisquick
¼ cup milk

Mix everything together in a Kitchenaid mixer until thoroughly combined. Use a large cookie scoop and then roll into smooth balls. Place on a greased cookie sheet 1-2 inches apart. Should make 12 balls and fit on one cookie sheet. Bake for 18-20 minutes at 375 degrees F or until a meat thermometer reaches 170 or higher.

Yield: 12 balls

 

Risotto Perfecto!

There are many kinds of delicious risotto recipes out there, but this one is fabulous fall-time fare. Not your typical risotto with mushrooms, chicken or cheeses, this unique combination of fall favorites will be sure to please your palate! With fresh, crisp apples, sweet onions and maple sausage, topped with Parmesan cheese, you get a nice sweet yet savory blend of comfort food delight! Trust me on this one……I know it sounds strange, but as picky an eater as my husband is, even HE raves about this dish. Just like typical risotto dishes, this one requires some time, and a lot of armwork, but as the scent of this meal fills the house, you won’t be able to wait to dig into this dish! And it’s addictive! Its so yummy its hard to resist! So take a chance and give your tastebuds an experience they’ll appreciate this fall! Enjoy! 🙂

Apple Sausage Risotto (Printable Version)

Ingredients:

• 3 1/2 cups (reduced-sodium) chicken broth

• 8 ounces Jimmy Dean sausage (maple flavored)

• 1 small sweet onion, diced

• 2 medium or 1 large crisp apples, peeled, cored and diced

• 1 cup uncooked Arborio rice

• 1 cup warm apple cider/juice

• 1/4 cup grated Parmesan cheese

Directions:

Heat the chicken broth just until it comes to a boil in the microwave or on the stovetop. While the chicken broth is heating, in a pot over medium-high heat, add the sausage, breaking it up with a spoon (cook like ground beef!) Cook for 4 to 5 minutes, stirring, until the sausage starts to brown. Add the onion and apples and cook for 7 to 8 minutes, stirring occasionally, until they soften and start to take on color. Add the rice, stirring to combine. Add 1 cup of the warm chicken broth and stir continuously until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed each time before adding more.  When all the broth has been incorporated, add 1/2 cup of the apple cider. When that is absorbed, add the remaining 1/2 cup of cider. When the risotto looks creamy and the rice is slightly firm to the bite, it’s done. Remove from the heat and add the Parmesan, stirring just to combine. Serve immediately.

In the Spirit of Autumn

Hooray its October and is finally feels like fall! Got out my Autumn decorations and my fall-time cravings are already kicking in! So to start things off right……I’m going to share some great fall recipes. There are so many…I’ll be adding them for awhile! I’m going to start with pumpkin spice mini-muffins. There is also a cinnamon cream cheese spread, but if you don’t have time these muffins are amazing without it. Then we’ll move on to apple peanut butter cookies. Apples & peanut butter? Need i say more?!? LOL! YUM! They are best the first day because the outside is crisp but the inside is nice and soft. Once you put them in a container the apple really softens them up and well….they’re still good, they aren’t quite as good as the first day! I’d suggest making them when you know they’ll all get eaten right away like at a party. With just the 2 of us, it takes awhile to eat that many, but that’s a good thing! Then lastly, we have the amazing, cream cheese filled, pumpkin cake roll. It looks pretty darn impressive when serving guests! And regardless of what you might think…its actually very easy to make! and your tastebuds won’t be disappointed either! Even gluten-eaters will be grabbing this off the plate before you’ve even set it down! And I know this for a fact! 😉 It’s pretty funny the reactions you get from people when they taste these recipes…or even better……when they find out its yes….that’s right…gluten free! Now aren’t you happy to find out you can still have amazing food but without the gluten?! I know I sure am! So hope you enjoy these…..they are sure to make your house smell like fall and satisfy that fall food craving! Next on the post list…. Autumn Chowder and Gluten-Free Cornbread, so stay tuned! 🙂

Gluten Free Pumpkin Spice Mini-Muffins (Printable Version)

1 c gluten free flour + 1/2 tsp xanthan gum

1/4 c + 2 Tbsp sugar

1/2 Tbsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp salt

1/2 c canned pumpkin

1/4 c melted butter

1 egg

Topping:

2 Tbsp sugar

1/4 tsp cinnamon

2 Tbsp melted butter

Combine dry ingredients in bowl. In a glass measuring cup combine the butter, pumpkin, and egg. Stir into dry mixture until just combined. Using a small cookie scoop, fill 12 greased mini-muffin cups.  Bake at 375 for 12 minutes or until toothpick comes out clean. Remove muffins from pan and place on cooling rack. Mix cinnamon/sugar for topping. Dip tops of muffins in melted butter, then in the cinn/sugar mixture. Serve with cinnamon cream cheese spread if desired.

Cinnamon-Cream Cheese Spread

3 oz lite cream cheese, softened

3 Tbsp butter, softened

1 Tbsp brown sugar

1/4 tsp cinnamon

Combine in bowl. Beat at medium speed until creamy. Spread on muffins.

Adapted from: LandOLakes

Apple Peanut-Butter Cookies (Printable Version)

1/2 c shortening

1/2 c chunky peanut butter (Skippy is the best, but whatever brand you use is fine!)

1/2 c sugar

1/2 c brown sugar

1 egg

1/2 tsp pure vanilla extract

1 1/2 c gluten free flour + 3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 medium apple, peeled and shredded

In kitchenaid mixer or large bowl, cream the shortening, peanut butter and sugars until fluffy. Beat in egg and vanilla. Add in dry ingredients and mix well. Add in the apple. Using cookie scoop, place on greased cookie sheet. Bake at 375 for 10-12 minutes. Let cool on pan 5 minutes, then remove to cooling rack.

*** You can omit the apples on this recipe for some great plain peanut butter cookies! Just add a few spoonfuls of applesauce instead to help hold it together and bake the same!  🙂

Adapted from: Taste of Home

Gluten Free Pumpkin Cake Roll (Printable Version)

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup gluten free flour + ¼ heaping tsp xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY’S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING

4 oz lite cream cheese, softened

1/2 cup powdered sugar, sifted

3 tablespoons butter or margarine, softened

1/2 teaspoon vanilla extract

Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1/2 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Adapted From: Libby’s (Original Recipe on back of Pumpkin Can Label)

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