Gluten Free Sour Cream Noodle Bake

This is a slightly modified version of Pioneer Woman's Sour Cream Noodle Bake.  It cooks very nicely with gluten free noodles and every other ingredient is gluten free so it makes for a great casserole to take to a friend or just to have as a family!

Ingredients:
* 1 1/4 lbs. ground beef
* 1 15oz. can tomato sauce
* 1/2 tsp. salt
* Freshly ground black pepper
* 8 oz. gluten free noodles (Barilla makes great gluten free spiral noodles that work great with this recipe, but you can find gluten free brands of noodles in just about any store now)
* 1/2 cup sour cream
* 1 1/4 cups small curd cottage cheese
* Pinch red pepper flakes
* 1/2 cup sliced green onion
* 1 cup grated sharp cheddar cheese

Directions:
-Preheat the oven to 350 degrees F
-Brown the ground beef in a large skillet and then drain the fat.
-Add the tomato sauce, 1/2 tsp salt and plenty of freshly ground black pepper and stir.
-Let simmer while you prepare the other ingredients.
-Cook the gluten free noodles according to the package and then drain and set aside.
-In a medium bowl, combine the sour cream and cottage cheese.
-Add plenty of freshly ground black pepper and a pinch of red pepper flakes.
-Add this mixture to the noodles and stir, then add the green onions and stir.

Now you are going to assemble the casserole as follows:
                                                 -Add half of the noodles to a baking dish (9x13 or a deep square dish).

-Top with half the meat mixture and spread evenly
-Sprinkle on half the grated cheddar.
-Repeat with noodle, meat, and then a final layer of the cheese.

Bake until all the cheese is melted (about 20 minutes)

This one is definitely a family favorite!

Pretzel Hug Buttons

These make a great holiday treat.  Fill a bag with these, tie a ribbon around them, and give them to your gf friend for the holidays!  They are SURE to love them.

Ingredients:
-1 bag gluten free pretzels - Glutino makes excellent ones (these can be found at health food stores like Whole Foods, etc.) 
-1 bag of Hershey's Hugs (they are the Hershey's Kisses that have white and milk chocolate swirled together -- called Hugs)
-1 bag of M&M's
-wax paper or parchment paper

Directions:
-Set oven to 150 degrees
-On a cookie sheet covered with wax paper or parchment paper, lay out as many pretzels as you would like
-Next, unwrap the Hugs and place a Hug on top of each pretzel
-Put the Hug/pretzel combinations in the oven for 5-7 minutes until SOFT.  You don't want them to be melted or bubbling -- that means they were in too long.
-Pull them out of the oven, and take an M&M and gently press the M&M down the center of the Hug/Pretzel so that the chocolate fills all the empty spots of the pretzel.  Repeat for each one. If the Hug doesn't push down easily with the M&M, then you may need to pop them in the oven again for a minute or two to melt a bit more.

Then transfer them to the fridge to cool and harden (or freezer if you're in a hurry to eat them like me!).  Once they are hardened, they are ready to be packed up as a gift or taken to a party or eaten right there in your living room while you watch tv :)

Tiramisu Ice Cream

This is a dessert that, if you have an ice cream maker, is so so delicious and gluten free.  My husband perfected this recipe and gave me permission to share it :)  This is one of those ones that there is no picture of because.......it was just so good that there is none left!  Even if you don't particularly like Tiramisu, it's still a tasty ice cream.

Ingredients:

Custard:
4 egg yolks
4 cups white sugar, divided
1 1/2 cups heavy whipping cream
3/4 cup milk
3/4 cup strong coffee

Mousse:
4 egg whites, stiffly beaten
1 small tub of Marscapone cheese
1/4 cup sugar
3 Tblsp. Khalua
1 Tblsp. vanilla extract

Topping:
Unsweetened cocoa powder for dusting

Directions:
Heat cream, milk, half the sugar, and coffee until lightly bubbling.  Beat the remaining sugar and yolks in a separate bowl.  Mix the two slowly to prevent curdling.  Combine by hipping constantly for 3-5 minutes over low heat.  Take pan off of heat to let cool.

While cooling, in a separate bowl large enough for the entire recipe, beat the egg whites to stiff peaks.  Fold in remaining mousse ingredients.  When custard is no longer steaming hot, fold the two mixtures together.  Cool in refrigerator for 4-24 hours and then prepare in ice cream maker according to directions.

Serve and top with unsweetened cocoa powder.

*We found that if you make this mixture in the evening and put in the fridge overnight, THEN mix it in the ice cream maker the next morning and stick the ice cream in the freezer for the rest of the day to harden, that the consistency is a lot better when frozen than fresh out of the ice cream maker (when it's more "melty").  So, we'll make the initial mixture, stick it in the fridge overnight, use the ice cream maker in the morning and put the ice cream in the freezer and then after dinner enjoy your delicious dessert!

Cinnamon Roll Pancakes

Wow.  I'm sure you've wondered where I've been. *chirp**chirp* :)  For those of you who don't know, I have Lyme disease and have been struggling to heal from that.  So it's not often I can cook or create gluten free meals to share here.

But, here is a new one!  It's breakfast (or dessert....or anytime you want a treat).  I found this recipe and just adjusted it to be gluten free.  Basically all you need to do is buy a gluten-free pancake mix and any store and make the mix according to the package.  The rest of the recipe is already gluten free.  You can make it with or without the "frosting".  I've had them both ways and they are equally good.  Enjoy!!

No frosting on this one!!!

Ingredients:
- 1 package of gluten free pancake mix (Gluten-free Bisquick, Gluten-free King Arthur, Gluten-free Bob's Red Mill, etc)

CINNAMON SWIRL
-1/2 cup butter, melted
-3/4 cup brown sugar, packed
-1 Tblsp. cinnamon

CREAM CHEESE "FROSTING"
-2 oz. cream cheese
-4 Tblsp. butter
-3/4 cup powdered sugar
-1/2 tsp. vanilla extract

Directions:
Prepare pancake mix according to the package.
Mix the butter, brown sugar, and cinnamon and then scoop into a ziplock bag.  You want the mixture to be a sort of thick consistency and not runny or else it will just fill your whole pan with cinnamon mixture.
In a microwave safe bowl, melt the butter and cream cheese.  Then mix in the sugar and vanilla extract (I use my electric stand mixer and it gets the lumps out).

Heat pan on a medium-low heat and spray with non-stick spray.  Put the desired amount of batter in the pan or skillet and then take the CINNAMON SWIRL MIXTURE and snip a corner off the bag so you can squeeze a swirl onto each pancake.    As with cooking regular pancakes, wait until you begin to see bubbles before you flip to other side.  You want that second side to get brown, so maybe 1-2 minutes depending on your stovetop.

When they are on the plate, drizzle the CREAM CHEESE "FROSTING" on top.

To see all these steps in really nice pictures, visit the link to the original recipe :)

Brazilian Cheese Rolls

Oh yum.  These make a delicious addition to any meal and you could say they are naturally gluten free because this particular kind of roll that is made in Brazil is made without gluten there.  This recipe comes from the Our Best Bites blog and can be found HERE.  I love their recipes and often I'll find one like this that is quick, easy, and gluten free naturally!

The type of flour you'll need for this is tapioca flour (or tapioca starch).  I've seen it in every grocery store I go to or for SURE in a natural foods store like Whole Foods, etc.  In the regular grocery store I usually see it in the baking section with other flours made by Bob's Red Mill.  It looks like this:

Everything else in the recipe is very common and you probably have in your fridge right now!  And what I love the most about this is that it is so so easy!  Stick ingredients in your blender, and then pour into a mini-muffin tin.  Without further ado:

Ingredients:

-1 large egg

-1/2 cup milk

-1/4 cup canola oil

-1 cup tapioca flour

-1/2 tsp. salt

-1/4 cup grated cheddar cheese

-1/4 cup grated parmesan cheese

(add more cheese if you want to sprinkle more on top of each roll before baking!!  I did this...maybe OVERdid this and they turned out delectable.)

Directions:

Preheat oven to 400 degrees.  Put egg, milk, oil, flour, and salt in blender and blend until smooth.  Add cheeses and pulse about 2 times just to get the cheese into smaller grated pieces.  Pour into greased mini muffin tin right away and fill each tin about 3/4 of the way full (I used a mini-cheesecake pan the first time I made these and they were bigger and fluffier, so either one will work). 

Bake for 15-20 minutes until puffed and golden brown.  You don't want them to be TOO brown on the bottom.  See the difference in a picture where the original recipe is.  It's best to serve them warm, but I actually enjoyed them the day after warmed up or even at room temp!

Enjoy!

Quinoa Salad

This is a fun salad and uses quinoa (keen-wah) that you can find in any grocery store.  I used red quinoa but you can use any color.  It's high in protein too so this makes a great meal on it's own or a side dish.

Serves 4

Ingredients:

1/2 cup uncooked quinoa, rinsed and drained
1 cup water
1/3 cup diced fresh onion
2 Roma tomatoes, seeded and finely chopped
2 avocados, halved, peeled, seeded, and diced
1/4-1/3 cup shredded fresh Parmesan cheese
2 Tblsp. lemon juice
2 Tblsp. olive oil
1/2 tsp. salt

Directions:
1. Rinse and drain quinoa and place in a sauce pan with 1 cup of water.  Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes.

2. Transfer quinoa to medium bowl.  Add tomatoes, avocados, and onions and combine well.  Whisk together lemon juice, olive oil, and salt then add to quinoa mixture and coat well.  Sprinkle with Parmesan cheese and mix if you'd like.

Pots de Creme

I haven't really posted many desserts.  In fact, have I posted any homemade ones?  Anyway- this one comes from Pioneer Woman.  It's D E L I C I O U S

Every bite is like eating a truffle. MMMMMM.  And it's so so easy.

Here we go -
Ingredients:

• 12 ounces, weight Semi-Sweet Chocolate Chips (Nestle and Ghiradelli are gluten free)
• 4 whole Eggs, Room Temp
• 2 teaspoons Vanilla Extract 
• 1 pinch Salt
• 8 ounces, fluid Strong Hot Coffee (you can use decaf too if you don't want the caffeine)

Preparation Instructions

Take 4 eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature begin by placing the chocolate chips into a blender. Then add the eggs and the vanilla. Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It's really important that the coffee is VERY HOT so that the end product is the right texture and smooth and creamy. 

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into serving glasses but leave lots of room to add whipped cream later. 

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and serve!  Yum!