Posts Tagged ‘Casseroles’

Cast-Iron Tamale Pie (Gluten, Dairy & Tomato Free!)

There are a few things that being tomato free has left me without… but not anymore! Mexican food here i come! I now have a gluten, dairy, AND tomato free red enchilada sauce recipe. The beauty of it is you can adjust the heat factor to your taste. I love love LOVE tamale pie, and I was a little hesitant to try it with the new enchilada sauce but I have to say that it was amaaaazing! I don’t know why i didn’t just try it before! LOL It’s now one of our favorite meals…even baby girl ate it up! You can use the sauce to make enchiladas or use it in other recipes, but it sure is nice to have it as an option! Make up a batch and stick it in the freezer to have it ready to use. The cast iron pan makes a huge difference too! That’s my new love these days, so there will be many more cast iron recipes to come! Including…. cast iron deep dish pizza! OMG soooo good! Ive been trying lots of new recipes these days, as I have finally found some time and energy… with a little one running around its been kind of hard to experiment outside of our few go-to meals! Anyhow… I’ll leave ya to it…enjoy! 🙂

Cast-Iron Tamale Pie (Tomato Free)   (Printable Version)Tamale-Pie

Ingredients:
CORNBREAD
• ½ cup cornmeal
• ⅔ cup gluten free flour
• ½ teaspoon xanthan gum
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3-4 tablespoons canola oil
• ⅓ cup almond/coconut milk
• 1 egg
• 1 can of creamed corn
MEAT
• 1 lb ground turkey
• 1 teaspoon taco seasoning
TAMALE PIE
• 1 cup tomato free enchilada sauce (see recipe below)
• 2 cups of shredded sharp white cheddar cheese

Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, gum, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in corn. Pour into greased 10 inch cast iron skillet. Bake 20 minutes.
3. While cornbread is baking, cook the meat and add taco seasoning.
4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a toothpick and pour enchilada sauce over it. Top with ground turkey and shredded cheese, and cover with foil. Bake in oven for 20 minutes. Remove foil and bake about 5-10 minutes.
5. Let cool for 10 minutes before serving with desired toppings.

Tomato Free Enchilada Sauce
Ingredients:
• 2 Tbsp. canola oil
• 2 Tbsp. gluten-free flour
• 1 Tbsp. chili powder (up to 4 Tbsp. depending on your spice level!)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 cups chicken broth
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the broth, whisking constantly. Reduce heat and simmer 10-15 minutes until thick.

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Taco Pie (Gluten & Dairy Free)

I’m finally getting back into the swing of things and getting around to cooking some new things and posting them. If you couldn’t tell by my 2 month absence on here that I had my little bundle of joy….and she takes up a lot of time! Thank goodness for all those freezer meals I prepped in advance! She’s 2 months old now and giving me more time to do things, and I have a little more energy since she’s sleeping longer, so I’m taking advantage and getting something posted before she wakes up from her nap! This awesome taco pie is not only impossibly easy to make, its super tasty! Even the leftovers are yummy, and thank goodness for leftovers these days! There are some variations on this you could do like using chopped or shredded meat, adding tomatoes or peppers or whatever else you want to throw in to make it your kind of tacolicious! Have fun with it and enjoy! 🙂

Taco Pie(Printable Versiontaco pie

 Ingredients:

1 lb ground turkey, beef or chicken

1 small onion, diced

1 tsp taco seasoning

1/2 cup GF Bisquick

1 cup almond milk

2 eggs

1/2 cup shredded cheddar or soy cheese 

1 cup corn kernels, cooked & drained

¼ cup sliced black olives

2 medium green onions, sliced

Crushed tortilla chips

Shredded cheddar cheese for topping

 

Directions:

 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

 2. In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning, corn, and olives. Spread in pie plate. Top with cheese.

 3. In medium bowl, stir Bisquick, milk and eggs with wire whisk until blended. Pour into pie plate.

   4. Bake 25 minutes. Top with cheese, green onions, and tortilla chips. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Italian Baked Ziti

I know, I know….. I led you on in my last post with the promise of an amazing pasta recipe to use up the Nomato Sauce you just made! By the way…….how was it?! I’ve made like 3 batches since I posted the recipe and countless casseroles and other dishes using it! Which kind of explains why I haven’t gotten to posting anything yet! LOL  My freezer is slowly filling up (yay!) so I’m hopeful I’ll have a good variety and stash of meals ready to go before baby gets here! The countdown has begun….. down to just 1 more month…although it could technically be any day right?! You just never know! Between that and being crazy busy with work lately, posting has kinda got put on the back burner. So…..I’m going to live up to my word now and give you one of the best and yummiest Italian recipes that you’ll ever eat! Again…… gluten free, tomato free, and dairy free (if you sub out the cheese with soy cheese).  I’ve made this a couple different ways, and this one is the by far the best, although they’re all really tasty! Having the Italian sausage really adds to the Italian flavor, and using the penne instead of spaghetti gives it a little more sustenance and holds up better…no one likes soggy pasta! LOL This dish is super addictive, or maybe its just me since its been so long since Ive had anything like this!? And as bad as it sounds, and as bad as pregnancy indigestion can be, this is something I don’t mind tasting the rest of the day! Haha…..sorry, tmi right?!  Anyhow….. give this one a try! Its quick and easy to make, especially if you have the sauce already made. If you don’t, you can find the recipe for homemade Nomato Sauce here. Enjoy 🙂

Italian Baked Ziti (Printable Version)

Italian Baked Ziti

Ingredients:
•    2 Tablespoons Oil
•    1 & ½ teaspoons Minced Garlic
•    1 small Onion, Diced
•    1 & 1/2 pounds Italian Sausage
•    1 pound Ground Turkey
•    2 cups Nomato Sauce (see recipe)
•    2 teaspoons Italian Seasoning
•    Salt & Pepper, to taste
•    16 ounce Package Uncooked Gluten-Free Penne Pasta
•    1 to 2 cups Shredded Sharp White Cheddar Cheese
•    ½ cup Grated Parmesan Cheese
•    Minced Dried Parsley

Directions:

Heat oil in a skillet over medium heat. Add onions and garlic and sauté until it starts to soften. Add the Italian sausage and ground turkey and cook until browned. Stir in the salt, pepper & Italian seasoning.
Preheat oven to 375 degrees.
Meanwhile, cook the pasta according to the package directions until not quite al dente. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Place the pasta back in the pot and stir in the meat, sauce and cheeses and toss to combine.
Place pasta into a greased 9×13 inch baking dish OR (2) greased 8×8 inch baking dishes.* Sprinkle with cheese and parsley.
Bake for 20-25 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
*** If making 2 pans, bake one and cool the other before freezing. When ready to cook the frozen casserole, defrost overnight in the fridge and bake normally or until cooked through.

“Nomato” Sauce: Tomato-Free Red Sauce

Having food allergies can make cooking a pain in the butt! If you have any at all, or multiple, then you definitely know what I’m talking about here! It has been years since I had anything with tomato in it. The other day I had a craving for pizza…..and not my typical no sauce, low dairy pizza, but a REAL pizza! And, as it gets closer to baby’s due date, I’m trying to get some things made and put in the freezer ahead of time. Looking at freezer meals I’m finding that most of them have tomato sauce. And let me tell you how good a classic Italian lasagna sounds! I had heard of this amazing product called “Nomato sauce” which sounds like a great idea, but who wants to pay that much money for a little jar of it, and then still have to wait for it to actually get here after you order it!? I wanted immediate satisfaction for this wonderful preggo craving, so I decided to just make my own. After searching online for awhile, and reading lots of reviews, I came up with this super tasty and easy tomato-free red sauce. Its hard to actually believe that it doesn’t have tomatoes in it…. even hubby was impressed at how similar it was to the “real” thing! It’s got to be much healthier for you too, since there are no preservatives or additives like the jarred stuff. You can adapt the spices as needed for whatever dish you want to use it in!

We used it for pizza, which was a nice change for me, as we usually just skip the sauce part. I even splurged on the new Pillsbury pizza dough in the refrigerator section, which I have to tell you was a waste of time and money! I figured it would be yummy and more like what i remember the wheat-based pizza dough tastes like. This was dense and heavy and doughy and just plain gross! I had read the reviews even and cooked it based on them to make it better, and we just ate the toppings off and threw it away! So…….don’t waste your money!

There was still plenty of sauce leftover so I froze a couple small jars AND made a double batch of baked spaghetti (which will be my next post, so stay tuned!) which turned out amazing!! It totally hit the spot, was even better then i remember, and the best part? NO TOMATOES!! I made a pan for the freezer as well, so feeling especially productive! LOL Only 6 more weeks or less to go, guess i better get going on stocking up that freezer! With so many food allergies it’s hard to let anyone else cook for you, so if you have any great freezer meal ideas please let me know! In the meantime I’ll hopefully be trying out some new recipes to share with you, cause once baby arrives who knows how much time I’ll have to cook! So, for those of you non-tomato eaters and even those who just want to try something new and different, this sauce is quick and simple to make,not to mention delicious and healthy, so give it a try and enjoy! 🙂

“Nomato” Sauce: Tomato-Free Red Sauce (Printable Version)
Nomato Sauce
Ingredients:

•    6 carrots, peeled and chopped into 1 inch pieces
•    1 (15 oz) can of sliced beets, drained
•    ½ of a  large onion, cut into large pieces
•    3 celery ribs, chopped into 1 inch pieces
•    1 & 1/2 cups water
•    Italian seasoning, garlic powder, salt, pepper & sugar to taste

Directions:

•    Put all the veggies and water into a covered pot and bring to a boil over med-high heat. Reduce heat to low and simmer until veggies are soft.
•    Pour into blender and blend until smooth. Blend in spices to taste, spicing appropriately for the dish you are using it in.

Easy Baked Macaroni & Cheese Casserole (Gluten & Dairy Free)

If you’re like me, you’re always in a rush for dinner and not enough time or energy to make it, at least not a very healthy one! Luckily for us gluten and dairy free eaters, we pretty much have to make something from scratch, as there aren’t many ready to eat meals. Thank goodness I love to cook or these dietary restrictions would be a nightmare! But, when you’re dead on your feet,  have a baby kicking you non-stop in the ribs and haven’t slept in days, this recipe is a total lifesaver! LOL Seriously though, this casserole is super easy to make, and since it has so many variations, it never gets old! This is a great way to have a one-dish meal with plenty of leftovers for the rest of the week! I make this at least once a week for dinner,  (in fact I have the tuna noodle variation in the oven right now!) and then the extras are great for lunches for me. It is a huge time saver, plus its full of protein and other nutrients! YAY for eating healthy, especially important for me while I’m prego. This recipe puts alot of my other pasta dishes to shame in both taste, time and convenience, its my new ultimate go-to recipe! I’m sure there are many other variations you could make, these were just a few of the ones Ive tried and were really tasty! If you’ve got suggestions please feel free to share! You really cant go wrong with any combo of extra add-in ingredients, so add away! I hope you give this one a try next time you’re strapped for time or just want some delicious comfort food! Enjoy 🙂

Easy Baked Macaroni & Cheese Casserole (Printable Version)
Mac and cheese
Ingredients
6-ounces (gluten free) pasta:
*elbow macaroni, rotini, fusilini, or shells
1 cup (plain, unsweetened almond) milk
2 Tbsp (gluten free) flour
1/2 teaspoon onion salt
1 cup shredded sharp cheddar cheese
1/4 cup plain (gluten free) breadcrumbs, panko or regular
1-2 Tbsp (non-dairy) butter, melted

Directions:
COOK pasta according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a jar; cover tightly, and shake vigorously 1 minute.

STIR together flour mixture, 1 cup cheese, and macaroni. Add in any other items: meat, veggies, etc. (see below for variations)

POUR macaroni mixture into a lightly greased 1 & ½ qt baking dish.

SPRINKLE evenly with breadcrumbs and a little more cheese; drizzle evenly with melted butter.

BAKE at 380 degrees for 30 minutes or until golden brown.

* Variations:
Macaroni & Cheese with ham, corn & green bell peppers
Tuna Noodle with peas and carrots OR broccoli
Chicken, Bacon & Ranch (seasoning) with green onions
Chicken Cordon Bleu with chicken, ham and parmesan cheese
Taco Bake with bell peppers, corn, olives, ground turkey/beef/shredded chicken, beans and taco seasoning

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.

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.

Zucchini Sausage Bake (Gluten Free)

It must be summertime since I seem to have an abundance of zucchini squash in my veggie garden! My mind is already running a million miles a minute thinking about all the things I want to make with them! I decided to start with a hot dish. This casserole is loaded with flavor and is super easy to make! You can’t go wrong with a cheesy baked casserole right?! The sausage and zucchini make a great pair…..its just a nice one-dish meal! (To make it dairy free, just sub the cheese for soy  cheese. I just used regular cheese because its the lesser of 2 evils, dairy vs soy! haha) And since I had the food processor out, I shredded up a bunch and have it ready to go for the next few recipes I want to try! Of course this is a little premature, since my kitchen isn’t done, but the granite counters are almost done, and then the plumbing!! It will be SOOO nice to have a sink and dishwasher again! Not to mention actual finished counter-space!! LOL  I do what i can for now though, and this was well worth the hassle! Give this one a try and look forward to some more amazing zucchini recipes to come! Enjoy! 🙂

Zucchini Sausage Bake  (Printable Version)

Ingredients

    • 2 1/2 cups uncooked GF penne pasta
    • 1/2 lb ground sausage
    • 3 cups shredded zucchini
    • 1/2 cup diced onion
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3 garlic cloves, minced
    • 1/2 cup chicken broth
    • 1 Tbsp gluten free flour
    • ¼ cup grated Parmesan cheese
    • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Cook pasta in according to package.
  3. Cook sausage until browned. Add zucchini, onion, garlic, and salt and pepper. Sauté 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
  4. Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage, and Parmesan cheese in a bowl; toss well. Spoon into a greased 3 qt baking dish. Sprinkle with mozzarella cheese.
  5. Bake for 20 minutes or until bubbly and lightly browned.

Baked Mac & Cheese Cups

Who doesn’t love macaroni and cheese right?! That’s one of the big things I missed going dairy free….. I do splurge once in awhile and have a little tiny bit of cheese in something…..so I’m using this recipe for my splurge this time! LOL! I tried this once before, and used quinoa macaroni…..yugh! Not a fan of quinoa. I also had a blonde moment apparently, because I made my sauce with sweetened, vanilla flavored almond milk……thats what i had…..didn’t even think about it. So….my sauce was a little, uhm, off to say the least. I had my husband taste it not knowing what it was…he asked me if it was butterscotch?! Hahahaha! Oops! So the second time around I got plain, unflavored, unsweetened milk, and got brown rice pasta…..much much better!! They turned out perfect and didn’t even stick to the pan at all either!! So next time you’re having a mac & cheese craving give these a try! The bake up nicely, with a crunchy crust! They are gluten free and almost dairy free, you could use soy cheese to make it completely dairy free! YUM!! Can’t wait to make em again! LOL Enjoy! 🙂

Baked  Mac & Cheese Cups (Printable Version)

1 Tbsp non-dairy butter

1 Tbsp gluten free flour

1/2 cup unsweetened, unflav almond milk

1/2 cup shredded sharp cheddar cheese

1 cup gluten free brown rice macaroni

dash ground black pepper

1/2 tsp salt

3 Tbsp gluten free bread crumbs

Heat oven to 350 F.

Cook the macaroni following the directions on the package.

While the pasta is cooking, melt the butter over medium low heat in a small sauce pan. Add flour and whisk to combine into a thick paste. Cook, stirring, until roux is cooked, but not brown. Add the milk and whisk. Continue to stir until sauce is bubbly and thick. Stir in most of the cheese. Add the salt and pepper. Fold the macaroni into the cheese sauce. Spoon the mac and cheese into a 6-cup greased muffin pan, pushing the mac and cheese firmly into each cup. Top with the remaining cheese and the bread crumbs. Bake for 35 minutes or until the tops are lightly browned.  Let them cool in the pan for 5 minutes. Using a butter knife, run it around the edges of the muffins to loosen before removing from pan.

French Toast 2 Ways (Gluten, Dairy & Yeast Free!!)

After making 4 loaves worth of french toast for an office function last week, I’ve been missing french toast BAD!! But… gluten free bread sucks, and since I’m on a yeast free diet…. that’s not gonna work anyways. I need something that’s gonna curb my french toast cravings that’s gluten, dairy and yeast free….so whats a girl to do?!? Well…. I made french toast muffins. YUM! It still wasn’t enough to banish those cravings….and i was getting sick of muffins. With my hubby gone last week, what in the world am I supposed to do with a whole batch of muffins?! Oh…. how about I create a french toast casserole using up the muffins?!? Genius!! The end result was absolutely scrumptious!! Its tasty no matter how you eat it…. hot, warm, cold, with or without syrup. It even got the seal of approval from my husband when he got back last night. Yup…..we ate it for dessert and then again this morning for breakfast!! Its almost like a bread pudding actually, but chock full of that wonderful eggy french toast flavor! Give these a try and enjoy! 🙂

French Toast Muffins  (Printable Version)          
Ingredients:

1 cup gluten free flour

1/2 tsp xanthan gum

1/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp powdered cinnamon

1/4 tsp ground nutmeg

Dash of salt

2 eggs

1/2 cup almond milk + ½ tsp lemon juice

1/2 tsp maple extract

2 Tbsp melted non-dairy butter

3 Tbsp pure maple syrup

Confectioners’ sugar for dusting
Directions:

  1. Preheat the oven to 400ºF. Spray top only of muffin pan. Line 6 muffin cups with muffin liners.
  2. Combine almond milk and lemon juice, let sit 5-10 minutes.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk together the “buttermilk”, maple extract, eggs and melted butter. Add to dry ingredients and stir until just mixed.
  5. Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 12 to 15 minutes.
  6. Use a toothpick to poke holes in the muffin tops and gently spoon or brush maple syrup onto each muffin.  Dust with confectioners’ sugar and serve.

French Toast Casserole (Printable Version)

Ingredients:

4 muffins, cubed
4 eggs
1 cup almond milk
1/4 cup white sugar, divided
1/4 tsp salt
1 tsp vanilla
1 Tbsp non-dairy margarine, softened
1 tsp ground cinnamon
1/8 tsp ground nutmeg

Directions:

1. Preheat oven to 350 degrees F. Lightly grease an 8×8 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

3. Combine remaining 2 tablespoons sugar with the cinnamon and nutmeg and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. Drizzle with syrup and sprinkle with powdered sugar.

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