Cheezy Breakfast Enchiladas -gluten free of course

 I used to love breakfast burritos. I'm sure you have also discovered they aren't as portable as a gluten free product. They tend to crumble, not roll up, etc. I found a recipe and of course had to adapt it to my own tastes. I wasn't a fan of their seasonings. This is what I have come up with. It is so easy and yummy. They even look sort of fancy so you could serve them to company. However this is not rocket science, use more cheese if you would like. Use bacon or sausage instead of ham. You get the idea...make it your own. 

Cheezy Breakfast Enchiladas

*these will need to rest in the fridge for 8 hours so plan accordingly

• 2 C Diced ham (check the label)
• 1/2 cup finely diced onion (I used frozen)
• 8-12 white corn tortillias (I used Mission)
• 2 C shredded cheese, use your favorite
• 6 large eggs
• 1/4 tsp paprika
• 1/4 tsp pepper

Sprinkle cooked ham and onions evenly down the center of each tortilla (or at least try to). Top each with 2 tablespoons shredded cheese. Roll up tortillas and place, seam sides down, in a lightly greased 9 x 9 in. baking dish.

Whisk together eggs, pepper and paprika. Pour mixture evenly over tortillas.

Cover and chill at least eight hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.

Cover the baking dish in foil and bake at 350°F for 20 minutes; uncover and bake 15 minutes. Sprinkle remaining cheese over top and bake three to four more minutes, or until cheese melts. Let it cool for 10 minutes before serving.

Slow Cooker Breakfast Casserole

 This recipe is easy peasy! It also happens to be easily adaptable & yummy!


Slow Cooker Breakfast Casserole

1 package (30 ounces) frozen shredded hash browns (O'Brien are best for added flavor )

Meat of your choice 1lb. approximately  (diced ham, cooked crumbled bacon, or Sausage, cooked and drained)

1 medium onion, chopped

1 medium green pepper, chopped

1-1/2 cups (6 ounces) shredded cheddar cheese

12 eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

1. In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, meat(sausage, ham, bacon), onion, peppers, and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-8 hours or until eggs are set. The center should measure 160 degrees .  Yield: 12 servings

*my niece doesn't do dairy well so I used her milk in the recipe & omitted the cheese from the recipe. I served the cheese on the side for a topping for those that could have it. It worked great!

Cherry Pecan Banana Muffins

Cherry Pecan Banana Muffins
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1 cup mashed super-ripe bananas, usually 3-4 medium bananas worth
1 tsp. vanilla extract
2 cups gluten free flour
1 tsp. baking soda
1 tsp. salt
1/3 cup toasted chopped pecans
1/2 cup maraschino cherries, drained well, chopped

Preheat oven to 350 degrees F.  In a large mixing bowl, using an electric mixer, cream sugar with butter until light and fluffy; add eggs, one at a time and beat well.  Add bananas and vanilla and beat again, making sure batter is well combined.  In a small bowl, combine flour, baking soda, salt, pecans and cherries.  Using a spatula or large spoon, gently fold the flour mixture into the banana mixture, just until ingredients are barely combined.  Don’t over mix!  Divide batter between 12  well-greased muffin tin cups and bake, uncovered, for approx. 20 minutes or until muffins are golden brown and spring back to the touch on top.  Remove from oven and place muffin tin onto a cooling rack.  Remove from muffin tin and store in an air tight container.

Makes 12 fat muffins

Almond Coffee Cake

I came to make a blog post today but had to clean the cobwebs & dust off the blog first. It has been a while since I have posted! Goodness!
     I tried this new coffee cake recipe today, so I thought I would share. I hope you like it.

Almond Coffee Cake

Cake Batter
1 stick butter, softened
½ sugar
3 large eggs
 1 tsp. vanilla extract
1 tsp. almond extract
 2 cups Gluten Free flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. xanatham gum
 2/3 cup orange juice
1. In a bowl, beat together butter and sugar until well blended. Add egg, beat well after each egg. Add vanilla and almond extract .
2. In a separate bowl, Mix together Flour, baking powder, baking soda and xanthan gum.
3. Add flour to egg mixture a little at a time alternating with orange juice.
4. Prepare Streusel topping now.
Streusel Topping1 cup firmly packed brown sugar
1 cup sliced almonds
¼ cup gf flour
3 TBL. Butter melted
1. Mix brown sugar, almonds and Flour with a fork. Add butter
2. Spoon half of batter into prepared tube pan.
3. Sprinkle streusel topping generously over batter.
4. Spoon remaining batter over topping. Do not stir. This will give a nice layered effect.
5. Sprinkle the rest of the topping on top.
6. Bake in preheated oven at 350 for 45-50 minutes. Transfer to cooling rack. Cool completely.
7. Turn Cake onto cake plate when completely cool.
8. Make Glaze and drizzle over cake.
Glaze
½ cup confectioners sugar
 1tbsp. orange juice
Mix with wire whisk.

Almond or Lemon Poppy Seed Muffins, Gluten Free of course

So I have been CRAVING poppy seed muffins. I couldn't decide between lemon or almond so I just made both. I made this recipe and split the batter in half then added the extracts and so I have 1/2 lemon and 1/2 almond. They are SO good. Total fix for my craving! They remind me of my gluten filled days and being able to eat those huge gluten filled Otis Spunkmeyer muffins from the grocery store. This recipe is a pretty darn close gluten free replacement for those........I hope you enjoy them too! 

Almond or Lemon Poppy Seed Muffins, Gluten Free of course

1/4 cup butter, softened

1/4 cup vegetable oil

1 1/4 cups sugar

2 eggs

1 1/2 cups sour cream

1/3 C. Milk or Almond Milk

1/2 teaspoon salt

3 teaspoons almond extract or Lemon if you are making Lemon Poppy seed                                   

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon vanilla

2 1/3 cups gluten free flour

2 tablespoons poppy seeds

 

Mix flour, salt, baking soda, xanthan gum and baking powder in a bowl and set aside.

 

In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract (or lemon extract), milk and sour cream to butter and oil. Blend until mixture is smooth, all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended but do not over mix.

 

When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups sprayed with cooking spray, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not over bake. 

-Jessica

Cinnamon Roll Pancakes-gluten free style

    I am, as you know, addicted to Pinterest. This recipe has circulated Pinterest and facebook. Today I am snowed in.....so I decided it would be a great day to try these Cinnamon Roll Pancakes and turn them gluten free.
    They are very easy to make and maybe take an extra 10-15 minutes more than regular pancakes. They are very yummy. However, they are super sweet so you will want to serve some fruit on the side to balance the super sweet.
    Oh......and unlike the recipe circulating the Internet, I used a pancake mix. If you want to make yours from scratch then by all means do that and you will get a gold star for the extra effort. Otherwise...just use your favorite pancake mix and mix it according to the directions on the box. Drizzle the cinnamon filling on and finish it off with the drizzle when done and enjoy!!

Cinnamon Filling
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup + 2 tablespoons brown sugar
11/2 teaspoon ground cinnamon

Combine the above ingredients and drizzle (in a circular swirl) over the pancake batter on the griddle. (approximately 3/4 T per pancake, depending on pancake size)

Cream Cheese Glaze
4 tablespoons (1/2 stick) unsalted butter, melted
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Combine the above ingredients and drizzle over warm cinnamon roll pancakes.

I hope you enjoy these!!

-Jessica

Basic Muffins turned into Three Different Kinds of Muffins!!

   I have been preparing wildly for tonight's Relay for Life event. I have been packing my bags of campsite decorations, gathering donations, checking with my team to be sure they are ready...and then it hit me...what in the world are you going to eat? The snacks and such that are served are not usually gluten free. You will have to take FOOD!! UGH....so I decided to bake muffins. I couldn't decide on a flavor though...so I just made three kinds. They turned out pretty good so I thought I would share the recipe with you!

Basic Muffins

2 C. Gluten Free Flour Mixture
1/2 tsp. Xantham Gum
1/2 C. Sugar
1/2 tsp. Salt
2tsp. Baking Powder
1 1/4 C. Milk
2 Eggs
3 T. Oil OR 5 T Applesauce
1tsp. Vanilla

Combine all ingredients. Divide batter into muffin tins generously sprayed with cooking spray. Bake at 350 Deg. for 15-20 minutes.

I divided my batter into thirds and added the following ingredients in to make 3 different kinds of muffins. 

Blueberry Muffins
1/3 of the batter recipe from above
1/2 -1 C Fresh blueberries
1/2 tsp. Almond Extract.

Mix together and bake as directed

Apple Cinnamon
1/3 of the batter recipe from above
1/2 C Applesauce
1/2 tsp. cinnamon
1 tsp. Pie Spice

Mix together and bake as directed.

Lemon Yogurt
1/3 of the batter recipe from above
2 tsp. Lemon juice
1/2 tsp. Lemon extract
1 Cup Lemon yogurt

Mix together and bake as directed.

I used applesauce instead of oil in the basic batter.

Adorable cuppeycake wrappers with awareness ribbons on them.

Divide the batter into thirds.

Lemon yogurt muffin batter

Blueberry!

The 3 different kinds of muffins.

The recipe came out making 15 muffins, so I had to use a 2nd muffin tin.

Yummy finished product! Mm Mmm Mmmm!

Blueberry came out super fluffy and yummy!

Applesauce was very moist and good flavor.

Lemon yogurt came out very very moist, could use a little more lemon flavor. Next time I will buy a lemon and put in some zest.

Lemon Berry Pancakes....easy peasy

     I know that this recipe is not a rocket science level of difficulty. However, it is quite yummy so I had to share. I bought a big package of blueberries and thought I would use them in some pancakes. I also had some strawberries in the fridge. SO, that's where the berry portion of this idea happened. I decided to whip up some pancake batter using Gluten Free Bisquick. However, I thought it would be amazing if the pancakes had a lemon flavor to compliment the berries....thus the lemon berry pancake was born.

Lemon Berry Pancakes

1 C. Gluten Free Bisquick Mix
1 C. Milk
1 Egg.
2 T. Oil
1/2 tsp. lemon extract

1 C. Fresh Blueberries
1 C. Sliced Strawberries
Syrup

Combine the ingredients together until no lumps remain. Heat a griddle/ skillet. Pour approximately 1/2 C. of the batter onto the griddle. Sprinkle blueberries onto the batter. Flip the pancake when golden brown. Cook the other side until golden. Remove from the heat and top with more blueberries, strawberries, and syrup.

I heart blueberries

Pour approximately 1/2 C of batter onto the hot griddle.

Top the batter with fresh blueberries and cook until golden.

Flip and cook the other side.

Top with berries

Add a little syrup

Enjoy! These are SO yummy.

I hope you enjoy these pancakes. I think the lemon flavoring gives them something a little different.

-Jessica

Cinnamon Roll Cake, gluten free of course and A-mazing!

     There has been a recipe on Pinterest going round and round. I converted the gluten-full recipe to gluten free before I started blogging. One of our new members to the facebook page found the picture that I took of the yummy cake when I had made it and requested the recipe. I decided that I may as well make it into a blog post because that cake is A-Mazing!! This cake needs to be on record!!
     I think that this cake is THE PERFECT answer to a cinnamon roll for folks who are gluten free. I have tried making cinnamon rolls gluten free and I can't get them perfect. I am then, of course, frustrated and still have the craving. However, this cake fixes all that. It is quick to mix up, moist, dreamy, warm, and soooo yummy. It's perfect for a gluten free cinnamon roll craving! LOVE IT!

Cinnamon Roll Cake - Gluten Free

Cake:
3 c. Gluten Free Flour Mix
1/2 tsp. Xanthan Gum
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Cinnamon Swirl:
1 c. butter, softened
1 c. brown sugar
2 T. Gluten Free Flour Mix
1 T. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the cinnamon swirl, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While the cake is still warm drizzle the glaze over the top. Serve warm.

The cake batter goes together super fast.

I think that honestly the cinnamon swirl does best when you almost melt the butter completely instead of just soften it.

Swirl with a knife and into the oven it goes.

Glaze while the cake is still warm and serve warm.

This cake is SOoooooo yummy and is a great cure for those cinnamon roll cravings.

I hope you enjoy this gluten free version of Cinnamon Roll Cake. I know I do!

-Jessica

Peanut Butter Chocolate Chip Breakfast Bars

     Happy National Chocolate Chip Day!!! Ok, I confess I had no idea this holiday even existed. HOWEVER, I think it is a great idea and we can always use more holidays that require chocolate! Right?!?!
     I decided that ANYBODY could share a chocolate chip cookie recipe, so I have opted for a different use of my chocolate chips. I'm going to show you a favorite breakfast recipe of mine. Yes, that's right, chocolate for breakfast!! Woooo hoooo! Oh and it is also combined with a old favorite of mine....peanut butter. I think you will love it.

Peanut Butter Chocolate Chip Breakfast Bars

1/2 C. Peanut Butter (creamy or crunchy)
3 T. Honey
2/3 C. Crushed Chex Cereal (Honey Nut is my favorite to use)
1/3 C. Nonfat Dry Powdered Milk
1/2 C. Mini Chocolate Chips

Mix all of the ingredients together. Drop by large spoon fulls onto a square of waxed paper. Fold the wax paper over the mixture and flatten with your hand. (try to keep it a uniform shape either circular or square/rectangle). Fold the wax paper over the bar and store in a air tight container in the refrigerator or freezer. Continue with the rest of the mixture. The recipe should make 6-8 bars.

Pooh Bear forgot to get into the picture above....he must have been napping.

Mmmm Chocolate!

I dump all of the ingredients into a gallon storage bag and knead until combined. Then the bag can be thrown away and there are no messy dishes to clean!!

Drop a large spoon full of the mixture onto a square of waxed paper.

Fold over the edge of the wax paper and smoosh it down with your hand.

Continue forming the bars. Store in an airtight container in the refrigerator or freezer.

Unwrap and enjoy for breakfast or a snack.

I hope you enjoy these breakfast bars. You can double the recipe to make more at one time if you have a larger family. I also love them for a snack.

-Jessica