Tuesday, November 30, 2010

Cheeseburger Rice

We were in need of a quick, easy dinner tonight and Mike found this recipe in a church cookbook we had. The picture doesn't look that appetizing, but it tastes great, is easy to make with simple ingredients from the pantry, and only took about 20 minutes start to finish! We served it with a salad.
  • 1 lb. ground beef
  • 1 1/2 cup water
  • 2 TBS mustard
  • 1 cup shredded cheese
  • 1 small onion, chopped
  • 1/2 cup ketchup
  • 1 1/2 cup Minute Rice, uncooked
Brown meat; drain. Add onion. Stir in water, ketchup, mustard, and bring to a boil. Stir in Minute Rice and cover until rice is tender. Remove from heat. Allow to stand for 5 minutes. Sprinkle with cheese and mix together until cheese melts.

I've also shared this recipe on: Seasonal Sundays

Friday, November 26, 2010

Pumpkin Pie Mousse


Happy Thanksgiving!! Here's a photo from yesterday's
Pumpkin Pie Cook-Off (my winning pie
 on the right)


I made this mousse tonight for my brother, improvised from a recipe at Iowa Girl Eats. It's super easy and quick to make and tastes like pumpkin pie heaven!

·1 package vanilla instant pudding
·1 package butterscotch instant pudding
·2 cups skim milk
·¾ tsp ground cinnamon
·1/8 tsp ground nutmeg
·1/8 tsp ground ginger
·1/8 tsp ground cloves
·1/8 tsp ground allspice
·1 15-ounce can pumpkin purée
·1 8-ounce container light whipped topping

Whisk pudding mixes and milk in a large bowl for 2 minutes. Mixture will be very thick. Stir in pumpkin purée and spices, then fold in whipped topping. Cover and refrigerate for 30 minutes before serving.

I've also shared this recipe on: Seasonal Sundays

Monday, November 22, 2010

Lauren’s Turkey Cranberry Meatballs (Crockpot)


I threw together this recipe last night based on what ingredients we had in the fridge. Mike was really hesitant about it, but his quote sums up the dish well: "I really didn't think I was going to, but I really like these. Good job!"


·1 lb ground turkey
·½ cup shredded cheddar cheese
·1 egg
·½ cup green onions, chopped
·1 tsp salt
·1 tsp pepper
·¼ tsp thyme
·1 cup fresh cranberries

Using your (husband's :)) hands, combine all ingredients in a large bowl. Form meatball mixture into the ball-size you desire and place in the crockpot. It’s okay if the meatballs are touching or if you have to layer them in the crockpot. Cook on low for 5-9 hours or on high for 4-5 hours.

Sunday, November 21, 2010

Lauren’s GF Pumpkin-Banana Bread



I've been wanting to make GF Pumpkin-Banana Bread for awhile, but I didn't have a recipe for it. So, I took a chance and created this recipe. I used my mom's banana bread recipe I loved as a child and turned it into a gluten-free version. Then, I added the pumpkin and spices to turn it into GF Pumpkin-Banana Bread. This was the first time I've created my own recipe and turned a regular recipe into GF. This recipe is definitely a keeper!

·2¼ cup GF all-purpose flour                            ·¼ tsp allspice
·1 tsp xanthan gum                                            ·¼ tsp cloves
·½ cup sugar                                                        ·¼ cup cooking oil with omega-3
·½ cup brown sugar                                           ·⅓ cup skim milk
·1 tsp baking soda                                              ·2 eggs
·1 tsp salt                                                             ·1 tsp vanilla
·1 tsp cinnamon                                                  ·2 bananas, mashed
·¼ tsp nutmeg                                                     ·1 cup pumpkin purée
·¼ tsp ginger                                                        ·¼ cup walnut pieces

Preheat oven to 350˚. Combine all ingredients, except walnut pieces, in a large bowl using an electric mixer. Then, fold in walnut pieces. Pour bread mixture into a greased loaf pan. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly then loosen sides of loaf and remove from pan. Cool completely before slicing. Store in the refrigerator.

I've also shared this recipe on: Seasonal Sundays

Autumn Sausage Casserole


I am in love with this dish!! It is full of autumn flavor. I'm so glad I substituted maple-flavored ground pork sausage, it really makes the dish. I used Gluten-Free Hormel (made for Hy-Vee) Maple-Flavored ground pork sausage.

·2 cups cooked brown rice                               ·1 TBS brown sugar
·1 lb ground maple pork sausage, cooked         ·1 TBS dried parsley flakes
·1 medium onion, chopped                              ·½ tsp ground allspice
·1 large apple, chopped (no need to peel)    ·½ tsp ground cinnamon
·½ cup chopped carrots                                    ·¼ tsp black pepper
·½ cup raisins                                                       ·⅓ cup chicken broth or water

Use a 4-6 quart crockpot. Put the rice into the stoneware crock and add the ground sausage. Add the onion, apple, carrots, raisins, brown sugar, parsley, allspice, cinnamon, and pepper. Pour in the broth or water. Stir to combine. Cover and cook on low for 5-7 hours or on high for 3-4 hours.

(I adapted this recipe slightly from A Year of Slowcooking).

Saturday, November 20, 2010

Orange-Apricot Pork Chops in the Crockpot

Another delicious crockpot recipe (modified from A Year of Slowcooking). I'm not a big fan of pork chops as I think they are usually bland and dry. This recipe adds SO much flavor to the pork chops and they are moist. Next time, I'll use thicker pork chops. Mike liked the recipe, but it isn't one of his favorites since he thought it was too sweet. I only had 5 pork chops, so maybe if I had 6 larger sized pork chops it'd spread the sweetness around more. I, on the other hand, found it delicious!

·6-8 boneless pork chops         
·1 cup apricot jam                   
·3 TBS brown sugar                
·½ tsp salt                    
·½ tsp pepper
·½ tsp cinnamon
·¼ tsp ginger
·¼ tsp cloves
·1 - (11-oz.) can mandarin oranges (and juice)

Use a 4-6 quart crockpot. Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours or on high for about 4 hours.

Serve with rice to soak up the juice.

I've also shared this recipe on: Seasonal Sundays

Friday, November 19, 2010

Crockpot Peppermint Hot Chocolate/Peppermint Mocha

This is another amazing recipe I got from www.crockpot365.blogspot.com! Since I made this for just the two of us, I think we'll have Peppermint Mochas tomorrow morning. I used 2 tsp of peppermint extract, even though the recipe said 2 tsp was pretty strong and I might want to opt for 1 tsp. It is strong with 2 tsp, but I love peppermint! Just 1 tsp or 1½ tsp of peppermint would probably be strong enough for most.

·3 cups nonfat dried milk                                  ·½ cup chocolate syrup
·1 cup powdered sugar                                     ·1-2 tsp peppermint extract
·¾ cup cocoa powder                                         ·7 cups water
·¼ tsp salt

Use a 6 quart crockpot. Combine the dry ingredients into your crockpot and stir with a spoon. Squeeze in chocolate syrup and add peppermint extract. Add the water, a cup at a time, and stir well. The chocolatey mixture will be bubbly and look powdery. It’s okay – it will cook together.

Cover and cook on high for 2-3 hours, or until completely hot. If serving to guests, keep the pot on low with the lid off and provide a ladle.

*Variations: For a “mocha” pour the cooked hot chocolate over a shot of espresso or a half-cup of very strong coffee. For an “adult drink” omit the peppermint extract and pour the hot chocolate over a shot of Peppermint Schnapps.

Monday, November 15, 2010

Mike's GF Chicken Bacon Ranch & Rachael Ray's Roasted Red New Potatoes with Paprika Butter and Parsley


This is one of our new favorite dishes, created by my husband. I usually need to follow a recipe pretty closely, but Mike is a creative cook and can whip up an awesome dish (i.e., Chicken Bacon Ranch) without a recipe to follow. As I had Mike tell me the recipe, I realized it's not the healthiest dish (frying onions in bacon grease?!) but it's delicious! And, our modified version of Rachael Ray's red potato recipe is also pretty good. Mike learned a good lesson in reading cookbooks tonight -- "red-skinned potatoes" does not mean "red potatoes, skinned". We were able to salvage the potato skins before he threw them out and the dish still tasted good. :)

Mike's GF Chicken Bacon Ranch
·4 medium-sized skinless, boneless, organic chicken breasts
·1 packet of Hidden Valley ranch salad dressing and seasoning mix
·½ lb bacon                                                          
·½ cup cheddar cheese
·½ medium onion, chopped                             
·2 TBS GF all-purpose flour
·2 eggs                                                                 
·EVOO

Cook bacon. Place onions in bacon grease and fry til tender. Take chicken breasts and place on a sturdy cutting board covered in saran wrap. Cover chicken breasts with another layer of saran wrap and pound chicken with metal meat tenderizer. Crack eggs into a shallow dish and lightly beat. In another shallow dish, combine ranch mix and flour. Coat only one side of the chicken breast in the eggs and then coat in ranch/flour mix. Drizzle a few swirls of EVOO in a frying pan and place chicken breast in pan. Put cheese, bacon, and onions into the center of the chicken breast. Place another coated (on one side only) chicken breast on top of the chicken breast in the frying pan, smash the chicken breasts together with a spatula. Brown both sides of the chicken on the stovetop over medium heat. Drizzle a few swirls of EVOO in a glass baking dish and place browned chicken in baking dish. Bake at 350˚ for 10-15 minutes.

Rachael Ray's Roasted Red New Potatoes with Sweet Paprika Butter and Parsley
·3 lbs red-skinned new potatoes
·EVOO
·4 TBS butter
·2 tsp paprika
·¼ cup dried parsley
·Salt and freshly ground black pepper, to taste

Preheat oven to 450˚. Dice potatoes into 1-2 inch sized pieces. If potatoes are small, leave them whole. Place them in a roasting pan and coat with a light drizzle of EVOO. Roast until just tender, 20 to 25 minutes.

Melt butter in a small pan with paprika. Transfer potatoes fro the oven to a bowl. Pour melted paprika butter over the potatoes. Sprinkle in parley and season the potatoes with salt and pepper. Toss the potatoes with paprika butter to coat evenly. Adjust salt and pepper and serve.

I've also shared this recipe on: Seasonal Sundays, This Week's Cravings

Sunday, November 14, 2010

Pumpkin Spice Latte (Slow Cooker)


A friend (thanks, Jamie!) recently told me to check out Stephanie O'Dea's cookbook "Make It Fast, Cook It Slow". All of the recipes are gluten-free AND the crockpot does all the work! I don't have the cookbook, but have looked through Stephanie's blog (http://www.crockpot365.blogspot.com/) and found a lot of recipes I'm anxious to try. My husband has been wanting a Pumpkin Spice Latte for awhile, but we always forget to run through Starbucks when we are by one. So, I made this super easy recipe for him when he got home from hunting tonight. He thinks "it's really good" and I agree! I'm not even a coffee lover. Luckily for me, this Pumpkin Spice Latte only has a hint of coffee flavor.

·¾ cup strong coffee
·2 cups skim milk
·2 TBS canned puréed pumpkin
·½ tsp pumpkin pie spice of ¼ tsp ground cinnamon
·1/8 tsp ground cloves
·1/8 tsp ground nutmeg
·Tiny pinch of ground ginger
·2 TBS sugar
·2 TBS vanilla extract
·Whipped cream (optional)

Use a 2-quart slow cooker. Add coffee and milk to the stoneware. Whisk in pumpkin, spices, sugar, and vanilla. Cover and cook on high for 2 hours. Whisk again. Ladle into mugs, and garnish with whipped cream and additional cinnamon. Makes 2 servings.

Godfather's Pizza - GF Sausage Pizza


Our local Godfather's Pizza serves gluten-free pizzas. Mike and I went for pizza at Godfather's after church this afternoon, and I ordered a GF Sausage Pizza. It's about $10 and they have other varieties (cheese, combo, all-meat, hamburger, and pepperoni). The pre-made pizzas are shipped to each Godfather's location. And, they can't add any additional toppings to the pizzas as it is part of their agreement to serve GF pizzas and ensure there is no cross contamination.

I love thin-crust pizza and I think Godfather's GF pizza is great - thin yet still fluffy crust. It really does taste as good as gluten.

Friday, November 12, 2010

Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping

This summer my family started a fun, new tradition - cooking showdowns. So far, we've only had one, but we have more challenges planned. My mom and Mike had a Buffalo Chicken Showdown over Labor Day weekend. It was a blast and the outcome was a tie (we'll be sure to have an odd number of judges next time)! 

The next challenge is a Pumpkin Pie Showdown between my mom and I at Thanksgiving. Sorry Mom, but you know you're going down! My pumpkin pies are DELICIOUSLY AMAZING. Since 2005, I've been making Streusel-Topped Pumpkin Pie with Orange Peel Whipped Topping. It's amazing, a big hit at the holidays, and much better than boring, regular Pumpkin Pie. Last year, I made Pumpkin Streusel Cheesecake Pie - again, a huge hit and SO delicious! This year I'm making Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping. Since it's a new recipe and my first gluten-free Thanksgiving, I knew I needed to practice both my pie and pie crust recipes! (No cheating or copying my recipe, Mom!) ;) Actually, my mom's secret ingredient in her pie crust is vodka - so, I'm adding that to my super easy pie crust recipe. So, I guess it's only fair for you to get a sneak peak at your competition, Mom!

I have to admit, I cook like my mom! I can't take a recipe and follow it exactly, I have to adapt it slightly and make it my own. (My Streusel-Topped Pumpkin Pie recipe is my version of a recipe I originally got from Betty Crocker. My Pumpkin Streusel Cheesecake Pie recipe is my version of a recipe I found in the Hy-Vee Seasons magazine last year). My Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping recipe is also my version of a recipe from this season's Hy-Vee Seasons magazine. Lastly, the GF Super Easy Pie Crust recipe is adapted from one of my favorite GF blogs - Gluten Free Easily, with my mom's (not-so-secret-anymore) ingredient! :)   

GF Super Easy Pie Crust


·1 ½ cup GF all-purpose flour (I use Bob's Red Mill GF all-purpose baking flour)
·¾ tsp xanthan gum
·1 TBS sugar
·½ tsp salt
·½ cup oil (I use Smart Balance Omegas cooking oil)
·2 TBS milk
·1 TBS vodka

Pour flour, xanthan gum, sugar, and salt in a 9-inch pie plate. Stir together with a fork to mix ingredients and remove any flour clumps. In a large glass measuring cup, add milk and vodka to oil. Then, stir vigorously with a fork until well combined and liquid ingredients are no longer separated.  Pour liquid mixture over dry ingredients and mix with a fork.

Pat crust out with hands, trying to make thickness the same throughout and extending crust as high as you would like on the sides of the pie plate. Fill pie and bake according to your recipe.


I didn't extend my crust up the edges as far as I could because I don't prefer the edges of pie crust. But, I did have enough crust if I wanted to extend up the sides any further.

Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping

·1 GF Pie Crust                                                    ·½ tsp ground ginger
Cheesecake Layer Ingredients:                    ·¼ tsp ground cloves
·8 oz. Neufchatel Cheese, softened              ·¼ tsp salt
·¼ cup sugar                                                        Streusel Topping Ingredients:
·1 egg                                                                    ·¼ cup packed brown sugar
·½ tsp nutmeg                                                     ·2 TBS GF all-purpose flour
·2 TBS spiced rum                                               ·2 TBS butter, softened
Pumpkin Pie Layer Ingredients:                   ·½ cup pecan pieces
·1 ¼ cups canned pumpkin                               Rum Whipped Topping:
·1 cup evaporated milk                                     ·1 cup light whipped topping
·2 eggs                                                                  ·2 TBS sugar
·½ cup sugar                                                         ·1 tsp spiced rum
·1 tsp cinnamon
(Note: Recipe cards read in columns - so the cheesecake layer ingredients are Neufchatel Cheese, sugar, egg, nutmeg, and rum).

Preheat oven to 350˚. Prepare pie crust and place in a pie plate; set aside. Beat cheesecake layer ingredients in kitchen stand mixer until smooth. Spread evenly in prepared pie crust.


In a large bowl, beat pumpkin pie layer ingredients with electric mixer until thoroughly combined. Slowly pour pumpkin pie mixture over cream cheese layer, starting at the edge of the pie. Bake for 50 minutes.

I don't have a deep-dish pie plate, so didn't have room in the pie plate for all of the pumpkin filling. 

Meanwhile, combine brown sugar and flour in a small bowl. Cut in butter until mixture resembles wet sand. Stir in pecans.

Sprinkle streusel topping evenly over pie.


Bake 15-20 minutes more or until center is nearly set, topping is golden, and knife inserted in center comes out almost clean. Cool to room temperature.


In a medium bowl, beat rum whipped topping ingredients together with an electric mixer on medium-high speed until soft peaks form. Cover and chill until serving time.

Serve Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping. Cover pie loosely and store in refrigerator.


The final product is DELICIOUS! Definitely a winner. The crust even passed Mike's test, "I like the crust, I mean I really like the crust!" I'll definitely need a deep-dish pie pan the next time I make it to help get a better cheesecake to pumpkin pie ratio. Good luck, Mom! ;)


I've also shared this recipe on: Seasonal Sundays, Gluten Free Wednesdays, Slightly Indulgent Tuesday, The Gluten-Free Holiday Event: Thanksgiving Favorites

Thursday, November 11, 2010

GF Macaroni & Cheese with Butternut Squash


This is a variation of one of my mom's favorite recipes from her childhood that also became one of my favorite, as well as my siblings, from our childhood. For this recipe, I've added puréed veggies (delicious and nutritious). :) You can substitute other root veggies or omit them completely. Enjoy!!


·6 oz. GF elbow macaroni (1 ½ cups) - I use Tinkyada Brown Rice Elbow noodles
·2 TBS margarine
·½ cup finely chopped onion
·2 TBS gf all-purpose flour - I use Bob's Red Mill GF all-purpose flour
·Salt and pepper to taste
·2 cups milk
·2 cups shredded cheddar cheese
·½ cup butternut squash


Peel, cube, and boil butternut squash. Drain when tender and purée in a food processor.

Cook macaroni noodles according to package and drain. For cheese sauce, melt margarine and cook onion til tender, not brown. Stir flour into milk and add to saucepan. Cook til thickened. Add seasonings and cheese – stir til melted. In a 1 ½ quart casserole stir together noodles, butternut squash, and cheese sauce. Bake at 350˚ for 20-25 minutes til bubbly.

I've also shared this recipe on: Seasonal Sundays

Mashed Sweet Potatoes



I L-O-V-E sweet potatoes! Mike helped me put this recipe together real quickly tonight and it is delicious! And, a little healthier than baking a sweet potato and slathering it with butter and brown sugar. :)

·5 large sweet potatoes
·1 cup milk
·¼ cup honey
·1 TBS brown sugar·½ tsp ground nutmeg
·Salt and pepper to taste
                                               
Peel, cube, and boil sweet potatoes. Drain when tender and place in large mixing bowl. Mash sweet potatoes with potato masher. Stir in milk, honey, nutmeg, salt, and pepper until well blended.

I've also shared this recipe on: Seasonal Sundays

Monday, November 8, 2010

Mike's Cider Beef with Smashed Cheddar Potatoes


Mike adapted this recipe from Rachael Ray (it's her mother's recipe - Edna) and made it for dinner tonight. It is a good, hearty meal and we really enjoyed it!

·2 TBS EVOO
·3 TBS butter
·2 lbs beef, shredded (we made a beef roast over the weekend and used some of the shredded beef from the roast)
·Salt and pepper
·1 medium onion, chopped
·Half a bag of baby carrots, chopped (or 2-3 medium carrots, peeled and chopped)
·4 TBS all purpose GF flour
·1 cup Simply Apple juice (or apple cider)
·15 ounces beef stock
·2 lbs potatoes, peeled and chopped
·1/2 cup skim milk
·1/2 cup sour cream
·2 cups shredded mild cheddar cheese
·3 TBS chopped chives

In a separate pot, boil potatoes in water and a dash of salt until potatoes are soft. Meanwhile, place EVOO and butter into a stew pot over medium-high heat. Let the butter melt and then add beef and cook for 2 minutes. Then add carrots and onion and cook for 5-7 minutes. Sprinkle veggies and meat with GF flour. Stir for 1 minute to assure flour mixes in with veggies and meat. Pour in apple juice and beef stock, stir for 1 minute. Cook until boiling. Once stew pot is boiling, simmer for 5 minutes or until veggies are soft. Remove from heat. Once potatoes are soft, drain potatoes and place potatoes in a large mixing bowl. Add milk, sour cream, and cheese and mash potatoes with a potato masher. Once mashed, add salt, pepper, and chives and mix. To serve, spoon the potatoes on a plate and pour stew over the potatoes.

I've also shared this recipe on: Seasonal Sundays

Saturday, November 6, 2010

GF Apple Cream Cheese Crisp


I made this for my in-laws who are visiting this weekend. I was a little hesitant when I put the runny cream cheese layer on, since I've never had apple crisp with cream cheese. But, it turned out well and we all think it's a keeper recipe! Yum - it would be even better with Blue Bunny Cinnamon ice cream on top!

Apple Layer Ingredients:                               ·2 TBS milk
·7 apples, peeled, cored, and sliced              ·2 TBS GF all purpose flour
·2-3 tsp lemon juice                                           Streusel Layer Ingredients:
Cream Cheese Layer Ingredients:                ·1 stick unsalted butter, softened 
·8 oz. cream cheese                                          ·1 cup brown sugar
·¼ cup sugar                                                        ·1 tsp cinnamon
·1 tsp vanilla                                                        ·1 cup oats
·2 eggs                                                                  ·½ cup sliced almonds

Preheat oven to 350˚. In a 9×13 baking dish, layer the sliced apples and toss with lemon juice. To make cream cheese layer: In a medium bowl, beat the cream cheese and sugar until smooth. Add eggs, flour, milk, and vanilla; beat until combined. Layer this mixture over apples. To make streusel layer: In a medium bowl, combine brown sugar, cinnamon, oats, almonds, and cut in butter until the mixture is crumbly. Spread this mixture on top of the apples. Bake for 40 minutes. Store in the fridge.

I've also shared this recipe on: Seasonal Sundays

Mom's Potato Salad


This is my Mom's potato salad recipe. Our family loves it and gobbles it up quickly! My husband and I have been known to fight over the last few bites in the bowl. We think it is best served warm, but if you like cold potato salad I'm sure it tastes good that way as well. We use about 7-8 medium sized potatoes to make the recipe and from there we season it, taste it, make adjustments, and keep tasting and seasoning until we get it just right. We use Kraft Real Mayo - it's gluten free.

Peel, cube, and boil tots. Meanwhile, finely chop an onion and set aside. In a bowl, squirt a generous blob of real mayo, a pinch of sugar, dash of salt, and nice bit of cracked black pepper, some hearty sprinkles of onion powder, about 1-2 teaspoons of celery seed, and a heaping tablespoon of sweet pickle relish. The tots should be done by now – firm but not hard. Strain them and quickly toss the onion in the hot pan and dump the potatoes back in.  Let sit  for a few minutes, then softly mix, the onions should be transparent. Toss tots with sauce and fight over the bowl!

I've also shared this recipe on: Seasonal Sundays

Friday, November 5, 2010

Dining Out - Gluten Free

I travel quite a bit for work and have been gone most of the past two weeks (hence the lack of recipe posts). I am surprisingly amazed at how nice and accommodating the waitstaff has been with assuring my food is gluten free. I've had a waitress bring me gluten free soy sauce, sushi cut in a clean area to avoid cross-contamination, special combinations of dinner plates to avoid gravies and dressings, waitstaff double and triple checking with the chefs, and gluten free menus available. Traveling was my biggest concern with having to eat gluten free, but I am so happy that everyone I have encountered so far has been truly concerned with assuring my meal is gluten free and providing me with tremendous service. Now I am back home for a few weeks and am ready to continue trying recipes that taste as good as gluten!