Wednesday, November 30, 2011

Corn Chowder Mac & Cheese

This Corn Chowder Mac & Cheese combines two great recipes into one delicious and tasty bowl! The flavors are diverse and pair seemingly well together. Who knew it was possible to improve the Revolutionary Mac & Cheese recipe I posted a few weeks ago? Each and every single bite is jam packed with phenomenal flavors.  

My blue box mac & cheese loving husband, claims this one of the best things I've ever made. I swear I have no idea where the leftovers went when my husband could not find them in the fridge and gave me his disappointed puppy dog eyes. I definitely did not eat all of the leftovers for lunch the next day. ;) You just have to try this recipe in order to understand my abundant love for Corn Chowder Mac & Cheese!

Corn Chowder Mac & Cheese
·1 prepared recipe gluten-free mac & cheese (I used my new Revolutionary Mac & Cheese recipe)
·1 tsp EVOO (extra virgin olive oil)
·½ - 12 oz. bag of frozen corn kernels
·4 slices of bacon, cooked and crumbled
·½ small potato, peeled and thinly diced
·1 small cayenne/hot pepper, chopped
·½ onion, chopped
·1 tsp minced garlic
·1 tsp Old Bay Seasoning

In a medium skillet, heat EVOO. Add ingredients from corn to Old Bay to the skillet. Cook over medium heat until vegetables are tender, about 5 minutes. Stir into your favorite prepared mac & cheese recipe.

Yield: 4 servings

Recipe inspired by a recipe idea from Rachael Ray

Tuesday, November 29, 2011

Apple Butter (Crockpot)

My apple butter recipe is dangerous. It's so delicious that it could very easily be eaten by the spoonful. I promise you would never find me spooning shoveling it into my mouth by the spoonful! :)

Each time my husband has some of my apple butter, he reminds me of how seriously awesome it is. I completely agree! Just a few simple ingredients combine together into the best apple butter I've ever had. My only regret is that I didn't make a bigger batch. Not only does this apple butter recipe taste A-MAZ-ING, but it fills your house with fall scents as it cooks all day in the crockpot!

Apple Butter (Crockpot)
·4 medium-sized apples, peeled, cored, and finely chopped (I used my favorite apples - Honeycrisp)
·½ cup brown sugar
·¾ tsp cinnamon
·1/8 tsp each - nutmeg, cloves, allspice

Place apples into the bottom of a 2.5 quart crockpot. Combine remaining spices, then stir together spices and apples. Cook on low for 6 hours, stirring occasionally. When apples are tender, blend in a mixer until desired consistency is achieved.

Yield: approximately 2 jars

I've also shared this recipe on: Slightly Indulgent Tuesday

Monday, November 28, 2011

Pizza Ranch - Gluten-Free Taco Pizza

My local Pizza Ranch now carries gluten-free pizza crust! It's convenient to have two options now in town (Pizza Ranch and Godfathers) when I don't feel like cooking dinner and want to order a quick pizza. What I like most about Pizza Ranch offering gluten-free pizza crust is that I can order ANY of their pizza toppings (as long as the ingredients are naturally gluten-free)! I took full advantage of not being constrained to a basic sausage, pepperoni, or cheese pizza and ordered a Taco Pizza. It was ready in 15 minutes, cost $10, and was delicious!

The thin crust has no gluten-free after taste. The texture of the crust is both crispy and chewy - just the way I like it.

Disclaimer: This is not a sponsored post. It's a product I bought and wanted to share with you!

Sunday, November 27, 2011

Sloppy Joe Skillet

This is a quick and easy meal for busy weeknights. It combines all of the flavors of a sloppy joe in a delicious one pot meal!

I used frozen ground beef that I had previously browned. The skillet turned out perfectly by putting the frozen browned beef right into the skillet, without defrosting. If you're a hunter's wife like me, ground deer tastes good in this skillet meal because the flavor is masked with the other ingredients.

Sloppy Joe Skillet
·1 lb. ground beef, browned and grease drained
·1 - 12oz. bag frozen corn kernels
·1 medium onion, sliced and separated into rings
·4 small potatoes, peeled and thinly sliced
·½ cup water
·½ cup pickle relish
·¼ cup mustard
·1 cup ketchup

Place beef at the bottom of a large skillet. Layer corn, onion, and potato on top. Add water, pickle relish, mustard, and ketchup. Stir together.

Cover and cook on medium-low heat for about 20-30 minutes, stirring occasionally, until potatoes are tender.

Serves: 6

Recipe adapted from Betty Crocker

Wednesday, November 23, 2011

Pork Chops with Apple Cheddar Hash

This meal is packed full of scrumptious fall flavors with apples, potatoes, cheddar cheese, and pork! I've always enjoyed pairing apples or applesauce with pork, and this recipe bumps that combination up a notch.

I'm a very picky pork eater. It has to be cooked and seasoned perfectly for me to enjoy it. I cleaned my plate, so this recipe is definitely a keeper! We served with roasted carrots, tossed in olive oil, salt, pepper, and thyme. Delicious!

Pork Chops with Apple Cheddar Hash
·4 boneless pork chops, about 1½ inches thick
·Salt and pepper
·EVOO (extra virgin olive oil)
·1 lb potato, peeled and diced into ½ cubes
·2 medium onions, diced into ½ cubes
·2 Honeycrisp apples, cored and diced into ½ cubes
·1 TBS apple cider vinegar
·2 cups Kraft Triple Cheddar Cheese Blend, shredded

Season pork chops with salt and pepper. Add EVOO and pork chops to a cast-iron pan. Cook for about 12 minutes, turning occasionally, until chops are cooked through. Remove pork chops from the pan, and add the potatoes and onions to the cooking liquid. Season with salt and pepper, and cook for 6-8 minutes. Add apple and cook for 5 more minutes. Stir in vinegar to the pan and cook for another minute or two. Remove from heat and stir in cheddar cheese.

Recipe adapted from Rachael Ray Show

Monday, November 21, 2011

Chicken Teriyaki (Crockpot)

I love crockpot recipes! This one for Chicken Teriyaki is flavorful and the sauce is delicious! By using my GF Soy Sauce Substitute in place of soy sauce, it turns out slightly sweeter than regular Chicken Teriyaki (which is still delicious in my book).

Chicken Teriyaki (Crockpot)
·3 lbs. boneless, skinless chicken breasts
·½ cup sugar
·½ cup GF soy sauce substitute
·¼ cup water
·5 TBS apple cider vinegar
·¾ tsp ginger
·1 tsp minced garlic
·½ tsp black pepper
·Dash hot chili sauce
·1 TBS cornstarch
·1 TBS cold water
·Brown rice, green onions, and parsley to serve

Place chicken in a 6-quart crockpot. In a bowl, stir together ingredients from sugar to hot chili sauce. Pour over chicken. Cook on low for 4-5 hours.

Remove chicken and shred or chop into bite-sized pieces. Skim fat from cooking liquid and bring to a boil in as saucepan. In a small bowl, stir together cornstarch and water until smooth. Add to the saucepan and stir until sauce is thickened.

Serve chicken with sauce, rice, chopped green onions, and (if desired) parsley.

Serves: 6-8

Recipe adapted from Lake Lure Cottage Kitchen

Sunday, November 20, 2011

Gluten-Free Thanksgiving Desserts

I love every holiday, but Thanksgiving is one of my favorites. I love being together as a family and spending quality time together. I also really enjoy Thanksgiving food - turkey, mashed potatoes, veggies, and dessert. As much as I love the main course, I always save room for dessert. Here's a round-up of desserts suitable for Thanksgiving that I've posted on As Good As Gluten over the past year.


Apple Pumpkin Salted Caramel Pie - this is the ultimate pie for Thanksgiving. It's a new pie recipe I created this year, and it is the pie I'm taking to all family Thanksgiving gatherings. Heavenly!

Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping - this pie is delicious, and was the winning pie at my family's Thanksgiving Pie Cook-Off last year.

Apple Cranberry GF Pie - the combination of apples and pears in this pie make it a favorite from last year.

Apple-Pear Cranberry GF Pie - the only way to improve upon the delicious Apple Cranberry Pie above is to add pears!

Pear Custard Pie - this crustless pie is rich, decadent, and easy to prepare for Thanksgiving.

GF Snickerdoodles - this is one of my family's favorite cookie recipes and a must-have for the holidays.

Pumpkin Snickerdoodles - a delicious fall twist on the classic Snickerdoodle.

Oatmeal Cranberry White Chocolate Chunk Cookies - these are one of my husband's favorite cookies; he loves the flavor combination.

Chocolate Pumpkin Pizookie (Flourless) - I could go on and on about how incredibly irresistible this pizookie is! As a bonus, it's fairly healthy.

GF Apple Cream Cheese Crisp - my in-laws love this unique apple crisp and it is a frequent request.

Pumpkin Pie Mousse - this tastes like Pumpkin Pie heaven. It's my brother's favorites and I already have the ingredients to make it later this week.

Stuffed Apple á la Mode - a quick and easy recipe that packs all of the delicious apple pie flavors into a stuffed apple.

Caramel Apple S'mores - a unique and tasty spin on the classic s'more.

Cranberry Relish Muffins - the perfect way to use up leftover cranberry relish/sauce.

GF Apple Pumpkin Streusel Muffins - this is among one of my first gluten-free baking experiences. They are delicious, and I'm grateful my photography skills have improved!

GF Pumpkin Chocolate Chip Muffins - if you love the combination of pumpkin and chocolate, you'll love these amazing muffins!

Happy Thanksgiving!

Saturday, November 19, 2011

Pear Custard Pie

Pear Custard Pie is rich and decadent. A delicious cooked vanilla and pear flavor is evident in every bite of this crustless pie. This fragrant pie is fitting for fall, when pears are in season.

Pear Custard Pie
·3 ripe pears, peeled, halved, and cored
·¼ cup unsalted butter, melted
·⅓ cup granulated sugar
·⅓ cup brown rice flour
·2 tsp pure vanilla extract
·3 eggs
·¾ cup skim milk
·Dash of salt
·Powdered sugar for dusting

Preheat oven to 350˚. Butter a 9-inch pie pan. Slice the pears lengthwise in ¼ inch thick pieces. Arrange the pear slices in the pie dish, overlapping slightly.

In a blender, process the melted butter, sugar, rice flour, vanilla, eggs, milk, and salt until smooth.

Pour the batter over the pears. Bake until golden and firm the touch, about 40 to 45 minutes. Dust with powdered sugar before serving.

Recipe modified from the "Everyday Food - Great Food Fast" cookbook from the Kitchens of Martha Stewart Living

I've also shared this recipe on: The Gluten-Free Vegetarian Thanksgiving

Friday, November 18, 2011

Ponyshoe Casserole

Ponyshoe Casserole is an extremely tasty comfort food casserole. Yes, it's a heart attack on a plate. But, it's so SO good, and everything is good in moderation!

If you don't have ties to central Illinois, you've probably never heard of a Horseshoe or a Ponyshoe. The Horseshoe is an open-faced sandwich that originated in Springfield, Illinois in the 1920s. The Ponyshoe is a smaller version of the Horseshoe. There are many varieties today, but the general premise is a slice of thick toast topped with meat (traditionally a hamburger patty), fries, and cheese.

This Ponyshoe Casserole is inspired by the famouse Horseshoe open-faced sandwich. This casserole recipe comes from my mom, and per her recommendation, I served it with a huge green salad. I recommend focusing on the flavorful taste of this casserole, as opposed to the (lack of) nutrition content. Since I only make this recipe once a year and always serve it with a big green salad, I am convinced it all balances out in the end!

Ponyshoe Casserole
·1 lb. ground beef
·1 packet onion soup mix
·2 TBS water
·12 oz. frozen French fries
·1 small onion, minced
·3 TBS butter
·¼ cup GF flour blend
·1½ cups milk
·½ cup evaporated milk
·2 cups shredded white cheddar cheese
·3 tsp Worcestershire sauce
·1/8 tsp dry mustard
·1/8 tsp cayenne pepper
·Salt and pepper
·½ cup shredded sharp cheddar cheese

Brown beef and drain grease. Add one package of onion soup mix and 2 TBS water. Stir over medium heat until heated through.

Melt butter in a saucepan and sauté onion. Combine flour and milks, and then strain into the butter. Heat over medium heat until slightly thick. Stir in 2 cups of cheese and spices. Heat over low for a minute until sauce is combined.

In a 9x13 casserole dish, layer meat, part of the sauce, French fries, and the remaining sauce. Cover with remaining ½ cup of shredded cheese. Bake at 350˚ for 40-50 minutes.

Monday, November 14, 2011

Chocolate Pumpkin Pizookie (Flourless)

Soft and gooey; rich and delicious; AMAZING! HEAVENLY! Oh, and incredibly healthy. This Chocolate Pumpkin Pizookie is irresistible!

I found the most wonderful recipe on Pinterest Friday night - Chocolate Pumpkin Pizookie! It took all of my willpower not to rush to the store late at night to get the ingredients I needed. Instead, I held onto that willpower until I woke up Saturday morning and then rushed to the store. As soon as I got home, I started baking this AWESOME pizookie - a deep dish cookie pie, which gets its name from combiningng the words pizza and cookie!

My husband and I have been devouring the Chocolate Pumpkin Pizookie, topped with all natural vanilla bean ice cream. He said it is "friggin' awesome." Which, in full disclosure, it most definitely is! Since I've been baking with beans for awhile now, I had no doubt that the Chocolate Pumpkin Pizookie would taste unbelievably delicious.

I was so incredibly excited to find this recipe, and the blogger Chocolate Covered Katie. I have a huge, HUGE, sweet tooth. Becoming gluten-free has opened my eyes that I can indulge my sweet tooth without completely ruining my health. My favorite way to do this is to bake with beans.

I started baking with beans out of creativity. Gluten free flour blends can taste decent, but it can be hard sometimes to mask the strong gluten free flavors. And, gluten free flours are expensive. I was skeptical the first time I baked with beans, until I tried the first bite! When I tell friends and family my secret of baking with beans, they are also skeptical. But, if they're brave enough to try a bite, the skepticism quickly vanishes after one delicious bite!

If you haven't baked with beans before, you must jump on the bandwagon! I can't tell the difference between regular desserts, gluten-free desserts, and bean desserts. Bean desserts taste As Good As Gluten. Actually, that is a lie. This huge sweet tooth girl can tell the difference...bean desserts are better than gluten! To help get you on the bean dessert bandwagon, here are some of my bean dessert recipes:

Click here for the Chocolate Pumpkin Pizookie recipe from Chocolate Covered Katie

I've also shared this recipe on: This Week's Craving

Sunday, November 13, 2011

Apple Pumpkin Salted Caramel Pie

This is the ultimate pie for the fall season! The alluring aroma as this pie bakes fills your house with scents of cinnamon, pumpkin, and baked apples. It is bite after delicious As Good As Gluten bite of fall flavors!

I wrote this delectable pie recipe after being inspired by three separate pies I wanted to make. My husband wanted apple pie, I wanted pumpkin pie, and I also wanted to try a salted caramel apple tart. My creativity kicked in and I decided to take the best parts of each pie and combine them into the ultimate Apple Pumpkin Salted Caramel Pie. The outcome is an exquisite pie that combines all of my favorite fall flavors into one scrumptious pie!

Apple Pumpkin Salted Caramel Pie
·1 GF Super Easy Pie Crust Recipe (I use a homemade blend of gluten free flours or Bob's Gluten Free All Purpose Blend)
Apple Layer:
·2 medium Honeycrisp apples, peeled, cored, and sliced
·¼ cup sugar
·1 TBS GF flour mix
·½ tsp cinnamon
Pumpkin Layer:
·1 cup canned pure pumpkin
·¼ cup sugar
·1 egg, slightly beaten
·½ tsp cinnamon
·1/8 tsp allspice
·1/8 tsp ginger
·1/8 tsp cloves
·1/8 tsp nutmeg
·Dash of sea salt
·¼ cup packed brown sugar
·2 TBS GF flour
·2 TBS butter, softened
·½ cup pecans, chopped
Salted Caramel Sauce:
·12 individually wrapped caramels
·¾ TBS skim milk
·Dash of sea salt

Preheat oven to 400˚. Prepare pie crust according to recipe.

In a large bowl, combine all apple layer ingredients. Spoon mixture into prepared pie crust.

In the same bowl, mix pumpkin layer ingredients until well blended. Pour over apple mixture. Bake for 30 minutes.

Meanwhile, in a small bowl mix streusel ingredients with a pastry cutter until mixture resembles course crumbs.

Sprinkle streusel over baked pie, and then return to the oven. Bake for 15-20 minutes longer, or until a knife inserted into pumpkin layer comes out clean.

Over a double boiler, combine caramels and milk. Stir frequently and heat over medium-low heat until mixture becomes a sauce. Stir in a dash of sea salt and drizzle over the pie. Let pie cool completely before topping with caramel and serving.

I've also shared this recipe on: Go Ahead Honey, It's Gluten Free, Slightly Indulgent Tuesday, Gluten Free Wednesdays, This Week's Craving

Saturday, November 12, 2011

Fiesta Chicken (Crockpot)

This is the easiest crockpot recipe, ever! It takes only minutes to prep and the taste is superb! What's not to love about a delicious meal that combines creamy chicken, veggies, and Mexican-inspired flavors?!

I've enjoyed Fiesta Chicken over brown rice and over corn tortilla chips as nachos. Both ways were fantastic! This recipe reminds me of one of our favorites from earlier this year that we burnt ourselves out on from enjoying so much - Santa Fe Chicken (Crockpot).

Click here for the Easy Crockpot Fiesta Chicken recipe from The Girl Who Ate Everything.

Thursday, November 10, 2011

Chili Cheese Dip

Chili Cheese Dip is a quick and delicious way to enjoy leftover chili. It's one of my favorite appetizers (and, I swear only occasionally, meals) for fall and winter!

There are no measurements for this recipe - just use enough of each ingredient to your liking. You'll definitely want to fill your baking dish to the top, as this appetizer quickly vanishes!

Chili Cheese Dip
·Neufchâtel Cream Cheese
·Cooked chili (I used leftovers from Mike's 20-Ingredient Chili)
·Shredded cheddar cheese

Spread cream cheese across the bottom of a microwave safe dish. Spoon chili over the top of the cream cheese layer, then sprinkle the top with cheddar cheese. Microwave on high for 2-3 minutes, or until cheese is melted and chili is bubbling.

Serve with gluten-free crackers (I used Blue Diamond Nut Thins) or tortilla chips.

Wednesday, November 9, 2011

Guest Blogging at Mom's Crazy Cooking: Stuffed Apple á la Mode

I am guest blogging today at Mom's Crazy Cooking.

I am sharing a quick and delicious fall recipe with her readers for Stuffed Apple á la Mode. Click over to my guest blog post at Mom's Crazy Cooking for my recipe.

Monday, November 7, 2011

Revolutionary GF Mac & Cheese

After one bite of this homemade mac & cheese, I learned why it deserves the title Revolutionary Mac & Cheese!

I came across a recipe for Revolutionary Mac & Cheese on Pinterest a month or so ago, and was very intrigued by the 5-ingredient recipe. After trial and error, I converted the recipe to be gluten-free. The original recipe calls for equal amounts of pasta and milk, but I learned that gluten-free pasta needs more cooking liquid in this recipe. Gluten-free pasta also takes longer to soften than regular pasta does. Easy solutions to convert a recipe to be gluten-free.

I think this mac & cheese recipe truly is revolutionary and I thoroughly enjoyed it. However, it doesn't beat my mom's famous homemade mac & cheese recipe. It was a favorite of my siblings and I growing up, and it still is today. My husband, on the other hand, LOVES this recipe! This may not seem like a huge feat, but it is considering he is a lover of blue box mac & cheese. While Mike enjoys my many homemade mac & cheese recipes, he has never loved any of my homemade varieties more than boxed. Heartbreaking, I know, until now!

Revolutionary Gluten-Free Mac & Cheese
·2 cups dried gluten-free pasta
·2½ cups skim milk
·1½ cups shredded cheddar cheese
·1 tsp salt
·½ tsp Dijon mustard

In a medium saucepan, add pasta and milk. Bring to a simmer, and then reduce heat to low and cover. Cook for 30 minutes, until pasta is soft, stirring frequently to assure the milk does not boil.

Remove from heat and add cheese, salt, and mustard. Stir well and let sit for about 5 minutes before serving.

Yield: 4 servings

Recipe adapted from Macaroni and Cheesecake

I've also shared this recipe on: Gluten Free Wednesdays

Sunday, November 6, 2011

Adopt a Gluten-Free Blogger October 2011 Roundup

I enjoyed hosting the October 2011 event of Adopt a Gluten-Free Blogger. This was a great month of adoptions with a wide variety of delicious gluten-free recipes including bread, beverages, desserts, and lots of pumpkin!

"...this bread was divine."
Kalinda of Wheat Free Meat Free adopted Diane of Gluten Free Foodie Heaven and made Parmesan-Herb Focaccia.

"'s better than Udi's!"

I at As Good As Gluten adopted Jeanine of The Baking Beauties and made Wonderful Gluten-Free Sandwich Bread.

"Make this pumpkin butter!"
Heather of Gluten-Free Cat adopted Shirley of Gluten Free Easily and made Pumpkin Butter. Which was then used as the main ingredient to make Pumpkin Butter Pecan Chocolate Chip Bars and Velvety Pumpkin Spice “Latte”.

Recipes: Pumpkin Butter

"perfect to add to your Holiday sweets..."
Gretchen of The Gluten Free Edge adopted Elana of Elana's Pantry and made Cranberry Orange Biscotti and Cinnamon Coffee Cake.
Cinnamon Coffee Cake recipe is from Elana's The Gluten-Free Almond Flour Cookbook

"it's every bit as satisfying..."
Lexie of Lexie's Kitchen adopted Ricki of Diet, Dessert and Dogs and made Dairy-Free, Egg-Free Nog.

" the easy approach to Horchata."
Valerie of City Life Eats adopted Debi of Hunter's Lyonesse and made Horchata and Pumpkin Pie "Milk" Shake.

"...loved this recipe."
Sea of A Book of Yum adopted Kalinda and Larissa of Wheat Free Meat Free and made Not their Grandma's Tomato Pie.

We had one more adoption this month, Shirley of Gluten Free Easily adopted Hallie of Daily Bites. Shirley apologizes that she couldn't get her adoption post up in time due to travel. So, we'll stay tuned for it in November.

For the November Adopt a Gluten-Free Blogger Event, the host is Kalinda of Wheat Free Meat Free. I recently discovered Kalinda's blog when she started occasionally featuring me in her weekly Gluten-Free, Vegetarian Roundup. Every week it covers a wide variety of delicious recipes from fellow bloggers. I encourage you to check out Kalinda's blog and stay tuned for her to post the adoption sign-ups.


Saturday, November 5, 2011

Mike’s 20-Ingredient Chili

Don't be intimidated by the list of 20 ingredients. Mike's 20-Ingredient Chili has the perfect blend of seasonings, beans, vegetables, and meat.

My husband, Mike, makes THE BEST chili! I don't know how on earth he came up with this recipe, but it's fantastic and very unique! It went perfectly with my Jalapeño Cheddar Corndog Muffins.

Mike’s 20-Ingredient Chili
·1 lb. ground beef or deer
·1 onion, chopped
·1 red pepper, chopped
·1 green pepper, chopped
·½ jalapeño, chopped
·2 cloves garlic, minced
·¼ cup balsamic vinegar
·1 tsp beef bouillon
·1 – 8oz. can tomato sauce
·½ cup ketchup
·½ cup water
·½ cup port wine
·1 – 15oz. can black beans, drained and rinsed
·1 – 15oz. can pinto beans, drained and rinsed
·3 TBS chili powder
·1 TBS brown sugar
·1 TBS paprika
·1 TBS cumin
·1 tsp cinnamon
·Salt and pepper

In a large saucepan, brown meat. Drain grease and set aside. Wipe the pan clean and sauté onion, peppers, and garlic in the balsamic vinegar with the beef bouillon, until tender.

Add cooked meat and remaining ingredients from tomato sauce to pinto beans to the saucepan with the sautéed vegetables. Mix well. Add spices and simmer over medium-low heat for 30 minutes.

Thursday, November 3, 2011

Baked Potato Soup (Crockpot)

The crockpot does all of the work (except peeling the potatoes) in this recipe. The outcome is a creamy and rich soup that tastes just like a Baked Potato!

Baked Potato Soup (Crockpot)
·3 lbs. potatoes, peeled and diced
·3 cups chicken broth (I used homemade which had a strong chicken flavor. Mike liked it, but I'll dilute the homemade broth next time with some water.)
·1 tsp salt
·½ tsp black pepper
·½ tsp red pepper
·1 - 8oz. package cream cheese
·2 cups shredded cheddar cheese
·10 slices bacon, cooked and crumbled
·Handful of fresh chives, chopped

Combine potatoes, chicken broth, salt, and pepper in a 6-quart crockpot. Cook on low for 8 hours, or on high for 4-5 hours.

Cut cream cheese into pieces, and stir into cooked soup. Continue to cook on low for 20-30 minutes, until cream cheese begins to melt. Turn off heat and stir in shredded cheese and bacon. Top with chopped chives and extra bacon before serving.

Tuesday, November 1, 2011

Apple Cream Cheese Danishes (Flourless)

absolutely love these flourless fruit and cream cheese danishes for breakfast because they are delicious and nutritious! Delicious from the sweetness of the fruit and cream cheese topping. Nutritious from the white beans in the danish.

Ever since I made Blueberry Cream Cheese Danishes, I've been anxious to try more fruit varieties. These Apple Cream Cheese Danishes are delicious and remind me of my Apple Cream Cheese Crisp recipe.

Apple Cream Cheese Danishes
For the filling and topping:
·4 - 6 oz. Neufchâtel cream cheese, softened
·2 – 3 TBS powdered sugar
·1 medium apple; peeled, cored, and cut into thin slices

·1 - 2 TBS brown sugar
·1 tsp cinnamon
For the dough:
·1 can white beans, rinsed and drained (I used Great Northern beans)
·¼ cup ground flaxseed meal
·¼ cup extra virgin olive oil
·3 TBS milk
·1 TBS vodka (Why vodka? It's a secret ingredient for flaky pie crust and adds some flakiness to a danish. Flavored vodkas can also be used to complement your fruit danish flavor. If desired, you can substitute milk for the vodka.)
·2 tsp apple cider vinegar
·1 TBS vanilla extract
·2 TBS potato starch
·2 tsp ground cinnamon
·½ tsp nutmeg
·½ tsp baking soda
·¾ tsp double-acting baking powder
·1/8 tsp sea salt

Preheat oven to 375˚. Line 1 or 2 baking sheets with parchment paper or a silicon baking mat.

In a small bowl, beat together cream cheese and powdered sugar. Taste and adjust cream cheese and/or powdered sugar to achieve the desired sweetness. Set aside.

In a blender or food processor, process the beans until they begin to form a paste. Add the flaxseed, oil, milk, vodka, vinegar, and vanilla extract. Process until very smooth and no bean lumps remain. Add the remaining dough ingredients and process just until blended. The bean dough mixture should resemble a very wet, soft dough. (Add a bit more milk if the dough is too dry and will not hold together).

Divide the dough into 8 equal portions and arrange on the baking sheets. Grease your palms liberally with oil and flatten each dough mound to a round disk ¼ inch thick and 4-5 inches diameter.

Divide the sweet cream cheese among the center of each disk, and spread with the back of a spoon to cover the dough (leave about ½ inch dough all around the edge). Next, divide apple slices evenly on top of the cream cheese, creating a bit of a mound in the middle. Using the back of a greased spoon, carefully push up the edge to form a rim encasing the fruit and holding it into place (leave the fruit uncovered in the middle).

Sprinkle the fruit in each danish with brown sugar and ground cinnamon, and bake for 40-50 minutes until the bottoms are deep golden brown.

Yield: 8 danishes