Most of my recipes are now located on my new blog - Mimi 4 Three.
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Apple & Pear Crisp
Filling:
About 4-6 organic pears, pealed & chopped
About 4-6 organic apples, pealed & chopped (whatever kind available)
Handful of organic cranberries
2 T orange juice
2T lemon juice
1 – 2 tsp cinnamon
½ cup sugar
¼ gluten free flour
Mix together and pour into an oval baking dish
Topping:
1 ½ cups of Pamela’s GF bread mix
½ cup sugar
¾ cup brown sugar
½ tsp kosher salt
1 cup GF oats
2 sticks cold butter (diced)
Mix together much like you would a pie crust resulting in large crumbles. Spread evenly on top of fruit mixture.
Bake at 350 degrees for about 45 minutes to one hour – until the top is brown.
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Sausage - Crescent Roll - Breakfast Idea
Brown 1lb sausage, drain
Mix in one package of cream cheese (regular size - not small)
Unroll a Pillsbury crescent roll sheet onto a Pampered Chef baking stone (or at least that is what I prefer - but I guess any stone or cookie sheet will work)
Spread the sausage mixture on top of the crescent roll sheet. (oh wait before doing this - spread some mustard on this crescent roll - any kind - I like to use dijon)
Then put the other crescent sheet on top of that one. Make the edges look pretty. You can also now do an egg wash on top of the crescent roll and it will make it look shiny and pretty when cooked.
Bake at 375 until brown. Slice. Devour.
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Hash Brown Casserole (perfect for breakfast or brunch) My first time to have this was on Ross' birthday in Graham several years ago......
Package of shredded hash browns - sit out so they begin to defrost
cup of sour cream
can of cream of chicken soup (remember GF - make your own)
cup or more of shredded cheese
Mix together. Spray a 9x13 inch glass dish with Pam. Put the potatoes in the pan.
Melt a stick of butter in the microwave, crush at least a cup of Post Toasties - mix with the butter - put on top of the potatoes.
Bake at 350 for about an hour.
You can make it without the Post Toasties but you will not want to do that!!!
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Hamburger Tater Tot Casserole
About 2 pounds of seasoned, browned ground beef (we grind our hamburger these days from left over roast or in the case of today (4.22.13) - it was leftover beef tenderloin - yes that meat was amazing!
Add 1 can of cream of mushroom or cream of chicken soup OR if you are a GF person - make your own cream of soup with broth & corn starch. Then add some milk - today I added 1/2 cup and I think that is about perfect.
Mix the soup and meat together and throw in a handful of grated cheese.
Pour into a greased casserole dish - then add another layer of grated cheese.
Place frozen tater tots or tater rounds on top. Bake at 350 for about 30 minutes until tots start to brown.
Take out - add another layer of cheese and bake about 5 more minutes.
Amazing! Thanks TH for the recipe!
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Graham Steer Cake
1 yellow cake mix
1 small package of instant chocolate pudding
1 small package of instant vanilla pudding
4 eggs
1 1/2 cups water
1/2 cup oil
about 12 ounces of chocolate chips - either milk chocolate or semi sweet
Mix cake - excluding chocolate chips. Beat a couple of minutes until mixed - and then probably another 4 minutes or so - this is to create a "pound cake" type cake.
Using a bundt pan - "Pam" and sugar the pan generously. Then pour about 1/3 of the batter in the pan. With remaining batter mix in the chocolate chips then pour into the pan.
Bake at 350 until done - it takes anywhere from 35-45 minutes - I usually bake until it starts to pull away from sides.
****Share with your favorite Graham Steer during football season (especially) - and watch them win and then you have to make one every week!
Molten Chocolate Lava Cake
1 box of chocolate cake mix
1 container of Rich & Creamy frosting
(it has to be the Rich & Creamy frosting for this
recipe to work)
Mix cake mix according to the directions on the
box. Pour batter into the Pampered Chef rice
cooker. Using large scoop, place 4
scoops of Rich & Creamy frosting into the middle of the cooker, staking the
scoops on top of each other. Put in the
Pampered Chef rice cooker in the microwave uncovered for 7 to 8 minutes. Take the cooker out of the microwave and place
an extra large plate on top of the cooker.
Turn the plate and rice cooker over and the cake should slide out. The icing will be melted and will be
overflowing the top of the cake when you turn it over. It will look like a chocolate volcano.
Fried Goat Cheese Medallions for a Salad
10 ounce log of goat cheese (use dental floss to slice...)
1/2 cup flour
salt and pepper to taste
2 eggs
1 Tbsp. water
1 cup of Panko bread crumbs (I used GF bread crumbs)
Olive oil for frying
Slice goat cheese into 1/4 inch
medallions. Place flour seasoned with salt and pepper in a small
bowl. In a separate bowl whisk egg and water. Add Panko bread
crumbs to the last bowl.
Coat the medallions first in the
flour, then egg mixture, then breadcrumbs. Heat a frying pan, with a 1/4
inch of olive oil to medium heat. Add medallions and cook until golden
brown. Drain on a paper towel for a minute. Serve warm on your
favorite salad.
Becki’s Pecan Pie Muffins the GF Way!
Stir
together:
2/3
cup melted butter
2
eggs beaten
1
tsp. vanilla
The
add and mix:
1
cup brown sugar
½
cup all purpose flour (nearly all purpose GF flour – I have that recipe too)
1 tsp Xanthum gum (leave out if making non GF)
1 tsp Xanthum gum (leave out if making non GF)
1
cup chopped pecans
Spoon
into muffin tins that have been heavily sprayed with something that keeps things from sticking (Pam for baking has wheat flour - so don't use that if making a GF cupcake). Bake at 330 degrees for about 15
minutes (17-18). Let them sit for about 5 minutes - they will set up as they cool much like a pecan pie. The above ingredients make 6
muffins – I used
the above plus ½ and got a dozen.
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Kale Chips from my friend Jamie
Take a large bunch of kale and separate the leafy part and tear into bite size pieces. Mix with olive oil and sea salt. Spread onto a single layer on a baking sheet that has been sprayed with Pam - it usually takes 2 baking sheets. Bake at 400 for 8-10 minutes. The chips will be crunchy - watch carefully at the end.
Such a cool snack that is so healthy! Kale is considered a wild cabbage and we only buy it in the organic form because my perfect health food friend says that experts label it pretty high on the pesticide watch list in its non organic form.
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from my friends Darla & Xan
Cheesy Egg Bake
This is great to make up and have in the fridge for a quick grab-n-go breakfast, brunch or lunch. It's versatile using any combination of herbs or cheeses you have on hand...a real clean-out-the-fridge type protein dish! Don't let the cottage cheese in it deter you from making this comforting meal...it melts into the batter and no one will ever know it's in there!
Vegetable cooking spray
6 eggs, beaten
1/4 cup flour *** I use my gluten free all purpose flour - I will share that recipe another day.... but it worked great!
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar
Vegetable cooking spray
6 eggs, beaten
1/4 cup flour *** I use my gluten free all purpose flour - I will share that recipe another day.... but it worked great!
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar
Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with vegetable spray and set aside.
In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set. Makes eight servings.
Per Serving: Calories 202; Protein 16 g; Fat 12 g; Carb s7 g; Sugar 3 g; Sodium 272 mg
In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set. Makes eight servings.
Per Serving: Calories 202; Protein 16 g; Fat 12 g; Carb s7 g; Sugar 3 g; Sodium 272 mg
The last time I made it I did not use the cream cheese and I actually liked it better - while I love cream cheese I don't like to bite into a place that has only cream cheese when I am expecting egg!
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My
bestest GF friend just sent me this PB Cookie Recipe
1
cup peanut butter
½ cup sugar
¼ cup brown sugar
1
tsp baking soda
1
egg slightly beaten
Cream
PB and sugars 2 – 3 minutes. Add egg and keep mixing – then add soda – it will be crumbly. Make one inch balls – bake on a stone at 300
or 310 for at least 10-12 minutes – Jamie cooked hers for almost 20 minutes – when cookies start to
crack and are golden they are ready! You
can also do the crisscross fork thing to
make them look like “real PB
cookies”
~~~~~~ yes no flour!
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Gluten Free Brownies from the Betty Crocker Mix. They are perfect!
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Uncle Chris' Chicken (my brother's recipe - when my boys were little we visited him & this was what he cooked - so good and my boys still love it!)
Chicken Tenders
Dipped in butter
Coated with potato flakes mixed with Parmesan cheese seasoned with garlic salt
Bake at 400 until browned on both sides
♥©♥©♥©♥©
My Mom
Called it “Sock It To Me Cake” – also known as Sour Cream Coffee
Cake
Topping
or Middle:
¼ cup
brown sugar
½ cup
chopped pecans
2 tsp.
cinnamon
Cake:
¾ cup
oil
1 tsp
vanilla
1 cup
sour cream
1
yellow cake mix
½ cup
sugar
4 eggs
½ cup
chopped pecans (add after mixing)
Prepare
either a bundt pan or 13x9 pan by spraying with Pam. Preheat oven to 325 degrees. Combine
topping ingredients – set aside. Combine
cake mix ingredients and beat for 2 minutes on medium speed. Stir in chopped pecans. Bundt
Pan – pour in ½ of batter, sprinkle topping
- then pour in rest of batter. 13x9
Pan – Pour cake batter in pan, sprinkle topping on top. Bake
at 325 for about 35 minutes for the 13x9 and near 50 minutes for the bundt
pan. If cooking in the bundt pan – allow
to cool at least 15 minutes before turning out. I also
serve this with a powdered sugar glaze on top!
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Garlic Parmesan Edamame - so wonderful! http://28cooks.blogspot.com/2008/10/garlic-parmesan-edamame-so-other-night.html
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Need a Coffee Cake Recipe - this one is perfect.
Overnight Crunch Coffee Cake
2
cups flour 2/3
c. butter (11 Tbs.)
1
tsp. baking soda 1
cup sugar
1
tsp. baking powder ½
cup brown sugar
1
tsp. cinnamon 2
eggs
½
tsp. salt 1
cup buttermilk
1
tsp. vanilla
Combine
flour, soda, powder, salt & cinnamon – set aside. Cream butter and sugars until light and
fluffy. Add eggs one at a time, beating
well after each addition. Add vanilla. Add dry ingredients alternately with
buttermilk. Spread in greased 13x9 inch
pan. Sprinkle nuts over batter then
topping and refrigerate overnight or for 8 hours before baking. Place in cold oven, then bake at 350 degrees
for 30 minutes or until done. The cake
can also be prepared & baked the same day.
Topping:
½
cup brown sugar
½
tsp. cinnamon
½
cup chopped nuts
After
cooling for about 10 minutes – pour a powdered sugar/milk glaze on top.
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Cream Cheese Sausage Balls - the BEST recipe
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick (since I am now on a gluten free diet – I am going to try the GF Bisquick!)
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my pampered chef mix ‘n chop) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick (since I am now on a gluten free diet – I am going to try the GF Bisquick!)
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my pampered chef mix ‘n chop) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Always, May the grace of the Lord Jesus Christ, and the love of God, and the fellowship of the Holy Spirit be with you all. 2 Corinthians 13:14.
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