Gluten Free Cinnamon Roll Cake

Ingredients

for the cake:

• 3 cups all-purpose flour sifted, I used Pillsbury GF
• 1/4 tsp salt
• 1 cup granulated sugar
• 4 tsp baking powder
• 1 and 1/2 cup milk
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup unsalted butter melted, 1 stick

for the cinnamon filling:

• 1 cup unsalted butter softened to room temperature, 2 sticks
• 1 cup packed light brown sugar
• 2 Tbsp all-purpose flour
• 1 Tbsp ground cinnamon

for the glaze:

• 2 cup powdered sugar sifted
• 5 Tbsp milk
• 1 teaspoon vanilla extract

Instructions

to make the cake:

1. Grease a 9"x13" cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
4. Add milk, eggs and vanilla and whisk until smooth.
5. Slowly add the melted butter and whisk until everything is smooth.
6. Spread the batter in the prepared pan. Set aside.
7. In a medium mixing bowl, beat butter with electric mixer until creamy.
8. Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.)
9. Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
10. Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
11. Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.

to make the glaze:

1. Sift the powdered sugar over a medium mixing bowl.
2. Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
   Keeps covered in room temperature for up to 3 days.
   Enjoy! 

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Gluten Free Banana Crunch Cake

A great Coffee Cake to eat while watching #HailState Baseball! #RallyBanana

Ingredients:

1/2 c gf flour
1 c sweetened flaked coconut
1 c quick oats
3/4 c brown sugar
1/2 c chopped pecans
1/2 c butter (cold)
2 cups (3 large) very ripe bananas
1/2 c sour cream
4 eggs
1 yellow cake mix

Directions:

Heat oven to 350º. Grease and flour 10" tube pan ( I used a regular bundt pan) - set aside. In a medium bowl combine flour, coconut, oats, brown sugar and pecans - mix well. Using a fork or pastry blender, cut in butter until mixture is crumbly. In your mixing bowl combine bananas, sour cream and eggs. Beat at a low speed until smooth. Add cake mix and beat on high for 2 minutes.
Spread 1/3 of cake batter into your prepared pan, sprinkle with 1/3 of coconut mix and repeat layers ending with coconut mix. Bake 50-60 minutes or until toothpick inserted near center comes out clean. Cool in pan for 15 minutes the transfer to rack to cool completely. Flip it over so you have all that crunchy stuff on top.

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Baked Salmon Patties

A Healthier version of the Salmon Patties or Salmon Croquettes.

Ingredients:

1 14 3/4 oz can salmon, drained and flaked
1/4 cup egg beaters or 1 egg, beaten
1 tablespoon olive oil
1/2 small Vadilia onion, finely chopped
1 1/4 cups dried breadcrumbs (divided)
salt and pepper, to taste

Directions:

Preheat over to 375 degrees.

Mix together all ingredients except for 1/4 cup of breadcrumbs. Shape into small patties then dredge in the breadcrumbs until covered.

Place on a tray I prefer the Copper Chef crisper tray you can put them on it set a time and forget it, no need to turn over.

Bake for 15 minutes.

Server with your favorite tarter sauce.

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Philly Cheese Steak Sloppy Joes

Ingredients:

1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1  tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1  cup beef broth
8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
6 brioche hamburger buns

Instructions:

Add the ground beef to a large cast iron skillet cook until a crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan. 

In a small cup mix the beef broth and cornstarch together. Then add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.

Turn off the heat, add in the provolone cheese. 

Served on toasted buns or rolls for your choice.

I will be adding this recipe to my list for tailgating. We love sloppy joes and this recipe was great!
 
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Gluten Free Creamy Chicken Fajita Pasta

Gluten Free Creamy Chicken Fajita Pasta

Ingredients:

8 oz pasta any shape, I used Penne
1 lb boneless skinless chicken breasts cut into small bite size pieces 
2 tablespoons olive oil
3 tablespoons homemade or store bought packet of fajita seasoning mix
2 bell peppers any colors, seeded and sliced
1 medium onion sliced
5 cloves fresh garlic minced
1 cup heavy cream
1/2 cup cheddar cheese
freshly ground black pepper to taste

Instructions:

In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt. 

Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.

Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.

Add cooked pasta and half & half to the pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.

Serve immediately.

Steve and I absolutely love this dish and can't wait to have it again!

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Gluten Free Cabbage Casserole

Ingredients:

1 Cabbage

1 Med Onion

1 can Gluten Free Great Value Cream of mushroom soup
1/2 cup Butter
1/4 cup Mayonnaise
Salt and pepper to taste
30 Lance Original gluten free crackers
1 cup Cheddar cheese, grated sharp

Directions:

Coarsely chop cabbage and place in large casserole dish sprayed with cooking spray.
Chop the onion and  sprinkle it over the top of cabbage.
Pour one half of the melted butter over cabbage.
Sprinkle with salt and pepper
Mix Mayo and soup together and spread over cabbage and onions.

For topping, mix together melted butter, crushed crackers and grated cheese.
Sprinkle over top of casserole.

Bake at 350 for 45 minutes or until bubbly and brown.

*To prepare the regular version use Condensed Cream of mushroom soup and Ritz crackers.

My sister-in-law prepared this recently, but it was not gluten free so I didn't get to try it, everyone was raving about how good it was and now I know why.  I could eat this dish right by its self it is so good. 

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Gluten Free Poppy Seed Chicken Casserole

Umm I love Poppy Seed Chicken and the last time I made it gluten free I was not crazy about it but this time it was great! I was hoping to have enough to freeze some for later, NOT we ate all but a small helping which I had the next day for lunch.

Gluten Free Poppy Seed Chicken Casserole

• 3 to 4 large chicken breasts (I use 2 large boneless)
• 1 carton of cream of chicken condensed soup (I use Pacific Organic Cream Of Chicken Condensed Soup)
• 8 oz sour cream
• 2 tablespoon poppyseeds
• ¾ sleeve of GF crackers (I use Lance Gluten Free Original Crackers and estimate the amount)
• ¼ tsp crushed garlic
• ½ stick butter, melted

Instructions

1. Preheat oven to 350 degrees.
2. Simmer chicken breasts in water until no longer pink (about 15 minutes).
3. Cool and chop chicken.
4. Combine sour cream, soup, garlic, 1 TBS Poppyseed and salt and pepper to taste. Mix well.
5. Add chicken to mixture.
6. Pour into buttered 9X13 casserole dish.
7. Crush crackers and mix well with melted butter, place over top of casserole.
8. Sprinkle with leftover poppy seeds.
9. Bake for 30 minutes or until hot and bubbly.

Serve over white rice if desired.

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Garlic Butter Spaghetti and Chicken

Garlic Butter Spaghetti and Chicken

Chicken:

1/2 boneless skinless chicken breast
2 Tbsp butter
1 Tbsp oil sunflower or canola
2 tsp garlic minced
1 Tbsp brown sugar
salt black pepper, to taste
red pepper flakes, optional

Spaghetti:

1/3 lb spaghetti
3 Tbsp butter
2 tsp garlic minced
salt pepper to taste
grated Parmesan cheese

Directions:

1. Season chicken breast with salt, black pepper and red pepper flakes. Place in well oiled porcelain or pyrex baking dish.
2. In a small pan, heat butter and oil, add garlic and cook for just a few seconds. Do not allow garlic to brow or it will taste bitter.
3. Add brown sugar and mix.
4. Cover chicken breast with this mixture. Bake at about 175 C (350 F) for about 25-30 minutes or until chicken is cooked through and juices run clear.
5. In the meantime cook spaghetti in salted water and drain.
6. In a pan, melt butter, add garlic and cook for a few seconds. Season with salt and pepper. Add spaghetti and toss well to combine.
7. Serve with grated Parmesan cheese. Garnish with chopped parsley (optional).
   
   
   
   

Gluten Free Starbuck’s Lemon Loaf Cake

Cake Ingredients:

1 box yellow cake mix
5.1 ounce cook and serve Lemon pudding mix
1/3 cup vegetable oil
4 large eggs

1/3 cup milk
8 ounces sour cream (1 cup)
1/3 cup freshly squeezed lemon juice

1/2 teaspoon pure vanilla extract

Lemon Topping:

½ stick butter, room temperature
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon extract

Instructions:

Make Lemon Loaf

1. Turn oven to 350F. Line 2 loaf pans with parchment paper & spray with non stick spray, or butter and flour the pans. Set aside.
2. Beat together all cake ingredients together in a large bowl.
3. Divide batter evenly between two prepared loaf pans.
4. Place in the oven and bake for 45-55 minutes, until golden in color and until a toothpick inserted in the middle of the cake comes out clean.
5. Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.

Make Icing

1. Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
2. Spread evenly on top of both cakes.
3. Allow the glaze to harden up before slicing.
4. This recipe can be used to make a cake, cupcakes or even small individual loaf pans (see link to picture below the post).

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Baked Crispy Chicken Legs

Ingredients:

3 -3 ½ pound chicken legs
1 Tablespoon Dried Italian herbs
1 ¼ teaspoon salt
1 ½ tablespoon onion powder
1 ½ tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon white pepper
½ teaspoon cayenne pepper
1 teaspoon bouillon powder (you may replace with salt)

Instructions:

Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.

 

When ready to bake, preheat oven to 425°.

 

Place the chicken in a large bowl, with all the spices, and then drizzle with olive oil.

 

Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.

 

Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate wings half way through-roughly 20 minutes.

 

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Gluten Free Spiced Pumpkin Coffee Cake

This may be a new Thanksgiving or Christmas tradition. I made this at Christmas for breakfast Christmas morning and it was wonderful! I made it gluten free but can easily be converted to the regular recipe. Try it and let me know what you think!

Batter Ingredients:
4 eggs
1/4 cup water
1 package gluten free yellow cake mix
1 package instant Pumpkin Spice pudding from Jello
1/4 cup oil
1 cup sour cream

Topping Ingredients:
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped pecans

Glaze Ingredients:
1 cup powdered sugar
1 teaspoon pumpkin pie spice
2 to 3 Tablespoons whole milk

Begin by mixing the eggs, water and cake mix together in a bowl until smooth. Add in the pudding, oil, and sour cream and mix until combined.

In a separate bowl mix the topping ingredients well.

Grease a 9x13 inch pan.

Put half of the batter in the pan and then add half of the topping. Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.

Bake the cake in a preheated 400 degree oven for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center. Cool it on a wire rack.

When the cake is no longer warm, mix up your glaze. Whisk together the powdered sugar and pumpkin pie spice. Add two tablespoons of milk. If the glaze seems too thick, add more milk a teaspoon at a time. Drizzle the glaze over the top of the entire cake.

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