Gluten Free Donut Holes

If you are anything like my wife, one of the things she misses about being able to eat Gluten is donuts. This is a Donut Hole recipe that would be great to make for those days that you just want something sweet!

Ingredients:
Vegetable Oil for Frying
1/4 Cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/4 Cups Bisquick Gluten Free Mix (or a good gluten free pancake mix)
1/4 Cup packed brown sugar
1/4 Teaspoon ground nutmeg
2 tablespoons butter, melted
1/3 Cup buttermilk
1 Egg, beaten

Directions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches of oil to 375º F. 
2. In shallow bowl, mix granulated sugar and cinnamon; set aside.
3. In medium bowl, mix remaining ingredients until smooth.
4. Shape dough in 1 1/4 inch balls. 
5. Carefully drop balls, 5 or 6 at a time, into hot oil. 
6. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. 
7. Immediately roll in cinnamon-sugar.

GF Eggnog Breakfast Cake

Let's be honest, who doesn't like cake for breakfast?! Here is a great eggnog breakfast cake, especially with the holidays coming up soon:

Ingredients:
1 Box Betty Crocker Gluten Free Yellow Cake (Or a gluten free cake mix of your own)
2/3 Cup Milk
1/2 Cup Butter, Softened
1 1/2 teaspoons Rum Extract
1 teaspoon GF Vanilla
1/4 teaspoon ground nutmeg
3 eggs
1/4 Cup Rich and Creamy Vanilla Frosting
1/3 Cup Chopped Pecans

Directions:

1. Preheat oven to 350º (325º for dark or nonstick pan).
2. Grease bottom only of (8 or 9 inch) round or square pan.
3. Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Don't forget to scrap the bowl on occasion to ensure that everything is getting mixed well. 
4. Pour into pan.
5. Bake 33 to 41 minutes or until toothpick inserted into the center comes out clean.
6. Cool 10 minutes.
7. Run knife around inside edge of pan.
8. Cool 30 minutes longer.
9. Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. 
10. Drizzle frosting over cake.
11. Sprinkle with Pecans.

Gluten Free Green Bean Casserole

This is a classic dish seen at Thanksgiving Dinner. The hard part is that it is usually not one that is really easy to make Gluten Free, until now:

Ingredients:
1 can GF condensed Cream of Mushroom Soup*
3/4 Cup Milk**
1/8 tsp. Black Pepper
4 Cups Cooked Cut Green Beans
1 1/3 Cup Broken Funyons

Directions:

1. Mix Soup, milk, and pepper in a 1 1/2 Quart Baking Dish.
2. Stir in Beans and 2/3 Cup of broken Funyons.
3. Bake at 350º F for 30 minutes or until hot. Stir
4. Top with remaining broken Funyons and bake for 5 mins to crisp the Funyons.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it does not burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace the can of soup necessary for this dish.

** If you use a can of Gluten Free Cream of Mushroom soup, it is usually not condensed, so you will not need to add the 3/4 Cup of Milk, but you will need to increase from 1 can to 1 1/2 cans of Gluten Free Cream of Mushroom soup.

Sausage Stuffed Chicken Breasts

I must say, this was one I found online, had to change it up a little, but I was kind of nervous about how it would taste. It tasted really good! With this recipe also, there is a little tip, often times in recipes it calls for bread crumbs to be mixed into the food, for Gluten Free recipes, you can grind oats and use those instead! So here is the recipe:

Ingredients:
8 ounces Italian sweet sausage
1 Cup Bell Pepper finely chopped
1 cup finely chopped onions
1 teaspoon dried basil
4 Tablespoons Ground GF Oats
4 Boneless chicken breasts pounded flat
1 1/2 Cups Spaghetti Sauce
4 slices Provolone or Mozzarella
Parmesan cheese grated

Directions:
Heat Oven to 350º F.
Remove Casing from sausage and crumble into hot skillet, brown. Add peppers, onions and basil cook for 2 minutes. Cool mixture. When cooled, add ground GF Oats. Line baking sheet with foil, place 1/4 of the sausage mix on each breast and roll. Place in pan, seam side down. Use toothpicks to secure if necessary. Top each breast with spaghetti sauce and bake 25 minutes. Top each with cheese and bake until melted. Remove toothpicks and top with parmesan cheese.

Sausage, Kale, and Lentil Soup

Ingredients:

• 2 tsp Extra-Virgin Olive Oil
• 8 oz. Sweet Italian Sausage, casing removed (I use Mild Italian Sausage)
• 2 Celery Stalks (with leafy tops), thinly sliced
• 1 Medium Onion, diced medium
• 1/2 C Dried Lentils
• 6 C Low-Sodium Chicken Broth
• 1 Bunch (about 1/2 pound) Kale, preferably Tuscan, stems removed, washed and torn into bite size pieces
• Coarse Salt and Coarse Ground Pepper
• 2 tsp Red Wine Vinegar

Directions:

1. In large pot, heat oil over medium-heat. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
2. Add celery and onion and cook until softened, about 5 minutes.
3. Add Lentils, Broth, and 1/2 C water and bring to a boil.
4. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
5. Add Kale and season with salt.
6. Return soup to rapid simmer, cover, and cook until Kale wilts, about 5 minutes.
7. Remove from heat, stir in vinegar, and season with salt and pepper.

Buffalo Chicken Pasta Bake

Ingredients:
16 oz. GF Penne (or Rotini) Pasta, cooked and drained
3 boneless, skinless chicken breasts, cubed and cooked
1/2-1 C Buffalo Hot Sauce (1/2 cup gives it a good kick)
3/4-1 C Ranch Dressing (Or Blue Cheese)
1-2 C Shredded cheese (Colby-Jack, cheddar, or Mozzarella)

Directions:
1. Preheat oven to 350 degrees and prepare a deep baking dish.
2. Mix together hot sauce and ranch.
3. In separate bowl, mix chicken, pasta, and cheese.
4. Pour sauce over all and mix well.
5. Pour everything into prepared baking dish (9x9 Glass), sprinkle with cheese (if desired) and bake for 20-25 minutes.

Tinga

This is a Mexican dish and is SPICY. Please keep that in mind! BUT IT IS AMAZING!!!!!

Ingredients:
1 Large Chicken Breast, cooked and shredded
3/4 of an onion, sliced
4 Fresh tomatoes, or one small can of tomato sauce
Chipotle in Adobo, add as many as you want, (I usually do 2 and it gives a good kick!)
Tostadas
1/4 cup Water
toppings: Chopped Lettuce, Mexican Cream, Salsa

Instructions:
1. In a preheated frying pan, heat a small amount of oil
2. Sautee the onions until they are translucent.
3. Add the chicken and cook for a couple more minutes
4. In a blender, liquefy the chipotle, the water, and the tomatoes.
5. Add the mixture to the chicken, and cook until the liquid has all been absorbed into the chicken.
6. Add salt if needed
7. Add the chicken mixture to the tostada and top with lettuce, cream, salsa and Mexican cheese if desired.
8. ENJOY!!!!