All in One Gluten Free Potato Tot Casserole

I saw this recipe on Pinterest that I wanted to try, but it needed tweaking to make it gluten free.  I also added vegetables to make it a complete meal, and to hide them from finicky eaters. :)

It was so good my anti-vegetable son ate three helpings.  My teen daughter, just said, "Oh, wow"!

So here it is....my new version.

Preheat oven to 375 degrees.

1# hamburger
1/8 cup onion flakes, or half a small onion
salt and pepper to taste.
Brown together in large skillet and drain.

Add :
1 can Progresso's  Cream of  Mushroom Soup ( it is gluten free/ Campbell's is not)
1/2 bag frozen mixed vegetables (more or less to suit your taste)
Mix together and place in lightly greased 9x13 pan.

Cover with bag of  Ore Ida tater tots (they are gluten free)

Bake for 30-40 minutes until tater tots are golden.  I cooked mine for 40 minutes.

Add shredded cheddar cheese to top and return to the oven until cheese is melted.

This is definitely a new family favorite especially as the weather is brisk!

Enjoy!
County Girl

I know it's been awhile...life has been busy, but here is a new recipe to try.

Gluten Free Magic Crust Custard Pie

I made two today, and my house smells so good.

I found this recipe on facebook (by: Robyn Witte) and tweaked it to fit our allergy needs.

Half of one pie is already gone!

Ingredients
1/4 cup margerine (I used butter)
4 eggs
3/4 cup sugar
1 pinch salt
2 cups milk ( Iused skim, but I think rice or almond would be worth a try)
2 tsp. vanilla extract
1/2 cup gluten free flour (I used King Arthur All Purpose Gluten Free Flour)

Mix all ingredients in blender.  Pour into a buttered 9" pie pan ( make sure it is a heavy duty one.)It will overflow in a tin pie pan...Trust me...I know. :)
Sprinkle with nutmeg. 
Bake at 350 degrees for 45 minutes.  The flour settles to the bottom to make it's own crust.  Simply delicious!

Gluten Free Bakewell Cream Biscuits

In my opinion, the very best biscuits were the Bakewell Cream Biscuits.  After going gluten free, they were hard to replace, and although they are not quite as fluffy as the original, these are VERY close. The top biscuit in the picture shows the inside of a split one.

I just made a half batch for today's meal, but I'll post the recipe from the Bakewell Cream can and tell how I have adjusted it.  A half batch made six regular and one tiny biscuits, so this batch should make 12-13.

Preheat your oven to 475 degrees.

4 cups gluten free flour (I used King Arthur Flour Gluten Free multi-purpose flour)
4 tsp Bakewell Cream ( the BEST)
2 tsp. baking soda
1 tsp salt

Mix dry ingredients

1/2 cup + 1 TBSP shortening (I used butter Crisco)

Blend together with patsy blender.

1 and 1/2 cup + 2 TBSP milk (any kind works).

Stir in with fork.  Place dough ball between two layers of parchment paper and roll or pat to 1/2 inch thickness.  Cut for biscuits and place on one of the parchment papers to bake. I ALWAYS put a dab of butter on the top of each biscuit before baking.  Bake at 475 for five minutes, then shut oven off.  Do not remove from oven until lightly brown.  Enjoy with butter, jam, honey, or molasses.

Blessings.

Gluten Free Turkey (Chicken) Tetrazzini

It's cold, gray, and wet outside today.  This is definitely a day for comfort food.  Time for something warm and cheesy.  This is an delicious way to warm up.

I baked five chicken legs in the crock pot to divide between two separate recipes.  These were baked until the chicken just fell off the bones.

You will need.... 

1 package of gluten free noodles (I used Peacock Brand Brown Rice Vermicelli), but shells or anything will work.
2 cups cooked chicken (or turkey) bite size pieces
3 TBSP butter
1 can Progresso Cream of Mushroom soup (It's Gluten Free...Campbell's is not at this time, as far as I know.)
1 cup milk (I used Lactaid today any will do.)
1/2 tsp Bell's seasoning or Sage
1/8 tsp ground mustard
1 cup shredded cheddar cheese
1 cup shredded Mozzarella cheese
1 TBSP Parmesan cheese

Cook spaghetti to aldente stage and drain.  Gluten free pasta tends to get too mushy for my liking. Place as bottom layer in a greased 9x13 pan.

Top with chicken or turkey.

Whisk together other ingredients except the mozzarella and Parmesan cheese. Cook on medium heat until cheddar cheese melts. Pour over noodles .  Sprinkle with Parmesan and mozzarella cheese.

Bake at 350 for 30 minutes. 

YUM!




 

Happy Gluten Free Memoiral Day!

Happy Memorial Day! 

Thank you to all who have served our country.  Thank you especially to my Dad, and both brothers. 

This weekend we will be enjoying all the same foods that everyone else is.  Our BBQ is warmed up and steaks, pork chops, hot dogs (Kayem Brand but we have had not problem with any, just check the ingredients and go to the Celiac.com safe ingredient listing. ), and Brats are all on the menu.
Cheese, chips, soda, potato salad, and regular salad all add up to a fun filled weekend.

We will probably have gluten free no bake cookies or Rachel Ray's flourless peanut butter cookies are also a favorite.   So join your friends and enjoy.  Just don't add Worcester sauce or soy sauce to your meat.  We use Sweet Baby Ray's BBQ sauce, but check yours to see if it's Gluten Free....it very likely is. 

Blessings All!

Gluten Free Taco Bake

This is a gluten free "normal" recipe.  It can be made in mass production to feed a crowd easily.  It takes no longer to make a triple batch to feed twenty as it does for a single batch.  You have to love that! You can make it mild or hot to suit your taste.

Brown 1 to 1 and 1/2 pound ground meat. Tonight's used both ground turkey and hamburger.

3-4 carrots shredded and browned with meat (optional)I shred mine with my Kitchenaid. I add it to boost our veggies.

1 package of hard corn taco shells (soft shells have gluten)
1 package of shredded cheddar cheese
2 bottles of taco sauce mild-hot (or 2 cans of enchilada sauce mild-hot) I have used both.

Grease a 9x13 pan and layer bottom with one jar of your sauce.  Break 6 of the 12 taco shells in half and layer over sauce.  Add your layer of browned meat mixture.

Break the remaining six taco shells in half and line the top.  I place mine as if they are holding a regular taco. (Curve up on the bottom layer, curve down on the top layer.) Now cover the top layer with your other jar of sauce and then shredded cheese. 
Bake at 350 degrees for 30 minutes.  Serve it with a salad and sour cream if you like.  

This is a great dish for potluck suppers.  Enjoy.

Gluten Free Peanut Butter (or chocolate) No-Bake Cookies

Sometimes when going gluten free, you feel you need to reinvent the wheel, so to speak.  Sometimes your old favorites just need a bit of tweaking to make them safe for you to eat. Here is an old favorite of ours that we ( and by we, I mean my teenage daughter) makes often. She does so much of our baking, that I may have to relearn when she leaves home.

Gluten Free No Bake Cookies  

1/2 cup (1 stick) of butter
2 cups sugar
1/2 cup evaporated milk ( we have used regular milk in a pinch)
3/4 cup peanut butter  
3  cups GLUTEN FREE oats (we use Bob's Red Mill Gluten Free Quick or Rolled Oats)
1 tsp. vanilla
***(if making chocolate no-bake use 1/2 cup peanut butter and 3 TBSP cocoa)*****
Put sugar, butter, milk,(cocoa) in sauce pan and bring to a boil.  Cook for 1 minute.
Remove from heat and stir in other ingredients.  Beat until the mixture looses it shine.  Drop by spoonfuls on wax paper and let cool.  If you are in a hurry, put the in the fridge to cool faster.

ENJOY.

Blessings.