Gluten Free Chicken Pot Pie

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Gluten-Free Hearty Chicken Pot Pie

• Prep15 MIN
• Total45 MIN
• Servings6

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Ingredients

2

tablespoons butter or margarine

1

medium onion, chopped

1

bag (12 oz) frozen mixed vegetables

1 1/2

cups cut-up cooked chicken

1 3/4

cups Progresso™ chicken broth

1

teaspoon seasoned salt

1/2

teaspoon dried thyme

3/4

cup milk

3

tablespoons cornstarch

Topping

3/4

cup Bisquick™ Gluten Free mix

1/2

cup milk

1

egg

2

tablespoons melted butter or margarine

1

tablespoon chopped fresh parsley

Steps

• 1

  Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
• 2

  In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
• 3

  Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

To be honest, I haven't made the whole pot pie, I just use the filling recipe to keep it gluten free.  My kids love choosing their own vegetables to put in and then I put real crust on for them and leave mine without crust.

4-Ingredient Peanut Butter Chocolate Energy Bites

4-Ingredient Peanut Butter Chocolate Energy Bites

Prep Time

15 mins

Total Time

15 mins

Healthy energy bites that taste just like peanut butter oatmeal cookie dough!

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, oats, peanut butter

Servings: 24 energy bites

Calories: 100 kcal

Author: Liv

Ingredients

• 3/4 cup all-natural peanut butter (if your natural peanut butter is refrigerated and is thick, try popping the measuring cup of peanut butter in the microwave for 10-15 seconds)
• 1 3/4 cup old-fashioned or quick-cooking oats
• 1/3 cup honey (or slightly more if needed to bind mixture together)
• 1/3 cup semisweet or dark chocolate chips (I used mini)
• Optional: 1/4 cup wheat bran, hemp seeds, flax seeds, chia seeds, or hemp seeds

Instructions

1. Add peanut butter to medium microwave-safe mixing bowl. Microwave for 30 seconds, or until peanut butter is less solid. 
2. Add the rest of the ingredients to the mixing bowl, and stir for 2-3 minutes minutes until fully combined. At this point, if the dough is very sticky, you can refrigerate it for a 1-2 hours or pop it in the freezer for 30 minutes to slightly firm up.
3. Using a cookie scoop or spoon, form the dough into about 24 tablespoon-sized balls. Place on wax or parchment sheet or dish and refrigerate for about an hour before enjoying.
4. To store, place energy bites in a Ziploc bag or storage container. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Recipe Notes

Depending on the type of peanut butter you use and its thickness, you may need to add slightly more honey or peanut butter to help the energy bites come together.

Tools I Used: this small cookie scoop 

Nutrition Facts

4-Ingredient Peanut Butter Chocolate Energy Bites

Amount Per Serving

Calories 100

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition info (for 1 energy bite):
Calories: 100 Carbs: 11g   Fat: 6g  Protein: 3g Sugar: 7g

taken from https://www.healthy-liv.com/no-bake-4-ingredient-peanut-butter-energy-bites/

White Chocolate Raspberry "Nothing Bundt Cake" Copycat Recipe

White Chocolate Raspberry Bundt Cake (copycat version of Nothing Bundt Cakes)

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

Ingredients

Cake:

• 1 pkg. white or french vanilla cake mix
• 1 pkg. (3.4 oz) instant white chocolate pudding
• 1 cup sour cream
• 4 large eggs
• 1/2 cup water
• 1/2 cup oil
• 1 1/2 cups white chocolate chips, roughly chopped (measure, then chop)
• 3/4 - 1 cup raspberry pastry or pie filling (seedless raspberry jam works too)

Frosting:

• 1 (8 ounce) pkg. cream cheese, softened
• 1/4 cup butter, softened
• 3-4 cups powdered sugar (depending on how sweet you want it)
• 2 tsp. vanilla extract

Instructions

1. Grease and flour a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, pudding, sour cream, eggs, water and oil. Mix until well combine, stir in white chocolate chips.
2. Fill prepared bundt pan with one third of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter. Use a knife to swirl the filling through the cake, only about 6-7 light swirls. Pour another 1/3 of the batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above. Top with remaining batter.
3. Cook in oven at 350 degrees for 45-50 mins 0r until a knife inserted comes out clean. Remove from oven. Let cool for 20 mins. Remove from pan.
4. To make the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Add the vanilla and powdered sugar, beat on medium speed until smooth and creamy.
5. Spread cream cheese frosting evenly over cake or to get the look of Nothing Bundt cakes, pipe on frosting starting at the bottom outside of the cake and moving upward towards center. Above is a picture of how I frosted mine, I went for the "Nothing Bundt Cakes" look, but feel free to just frost the entire cake if you don't want to worry about piping the frosting on.

Recipe Notes

This cake is even better after it has time to chill in the fridge for a day. I made it one evening, let it cool and then wrapped it in plastic wrap and put it in the fridge overnight.

You can decide how much pie filling you want. I usually use 3/4 cup.

Sometimes I use mini white chocolate chips if I happen to have them. If I do use the mini, I only use 1 cup and don't chop them.

A few readers have had problems with the pie filling sinking to the bottom of the pan so if you're worried you can pour half the batter in the pan, the dollop half the pie filling on top, give it a few swirls, then pour the remaining batter into the pan and dollop the rest of the pie filling and the swirl. 

Taken from: http://www.5boysbaker.com/white-chocolate-raspberry-bundt-cake-copycat-version/

I have make this one twice with canned raspberry pie filling that I have found at Walmart.  It is fabulous.  I would definitely say as good as the bakery bought one.  It did cost $17.00 to make so it is not a cheap cake but it is heavy and dense so, it can serve a lot of people.

Chocolate Chocolate Chip "Nothing Bundt Cake"

Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

This Chocolate Chocolate Chip Nothing Bundt Cake is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the shop.

Course: Dessert

Servings: 12

Ingredients (with Amazon Links)

• 1 pkg Devil's Food Cake Mix
• 1 pkg instant chocolate pudding
• 1 c. sour cream
• 4 large eggs
• 1/2 c. water
• 1/2 c. oil
• 1 1/2 c. mini chocolate chips
• 16 oz cream cheese softened (The next time I make it, I would cut the amount of frosting in half.)
• 1/2 c. butter softened
• 3-4 c. powdered sugar
• 2 tsp. vanilla extract

Instructions

1. Mix first six ingredients together in a mixer or with beaters.  Stir in chocolate chips.   
2. Pour into a greased bunt cake pan (cooking spray works great).
3. Bake at 350 degrees for 45-50 minutes. Remove from oven. Let cool for 20 minutes.
4. Remove cake from bundt pan by placing a plate upside down over the bundt pan.  While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate.
5. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.
6. In a medium bowl, cream together the cream cheese and butter until creamy. 
7. Mix in the vanilla, then gradually stir in the powdered sugar.  Start with 2 cups then keep adding more until it is nice and thick.
8. Spoon the frosting into a Ziplock resealable gallon bag.  Clip one bottom corner of the bag.  Squeeze frosting out of the bag onto the cake in strips as pictured above.  

Recipe Notes

*Prep time and cooking time does not include letting the cake refrigerate overnight.

Taken from https://www.favfamilyrecipes.com/nothing-bundt-chocolate-cake/

I made this for Kevin's 2018 birthday.  It was ridiculously delicious.  It is quite rich and I added the note about the frosting because for us it made way too much frosting and Andrew didn't care for the frosting.

Wendy's Chili

Chili (similar to Wendy's)

2 lbs browned ground beef
1 onion or 1/4 cup dried onions
1 bell pepper, chopped
2 (14 oz) cans Mexican style diced tomatoes
      or 1 can chopped tomatoes, 1 can Rotelle, and 6 oz water
4 (8 oz) cans tomato sauce
2 (14oz) cans kidney beans
1 (14 oz) can pinto beans
1/2 T. chili powder omit if  you used Rotelle

You can choose to drain or not drain the beans.  Put everything in a large crock pot and cook for 6 hours on low.  Or simmer in a large pot on the stovetop.

Shared with me by Mother.
Beth, Kevin, and I eat this.  One day Andrew will like it too.

Brazillian Cheese Bread Pizza Dough

The Best Pizza Dough (Gluten Free + Grain Free)

• Servings: 2 medium-large pizza bases
• Print

500g tapioca starch (also known as tapioca flour or manioc starch)

1 cup whole milk

40g butter

1 tsp sea salt

250g firm cheese – grated (cheddar, parmesan, low-moisture mozzarella, edam or colby work well)

2-3 large free-range eggs – lightly beaten (start with 2 and add a third if it still needs more to form a workable dough)

Pizza toppings of your choice!

preheat oven to 200 (400 F) degrees Celsius

1. Place tapioca starch in a large mixing bowl and whisk it briefly to make sure there are no lumps.
2. Place milk, butter and salt into a saucepan over a medium-high heat until it comes to a boil. Watch it carefully as it tends to boil over suddenly.
3. Once it has boiled,  pour the milk mixture over the tapioca starch while stirring with fork. The mixture will be very lumpy and dry-looking and this is totally normal. Continue to stir, breaking up the lumps with the fork until the mixture cools down to warm.
4. Add the grated cheese to the tapioca mixture and use your hands to incorporate the cheese well.
5. Add the eggs in, one at a time, and mix them in by gently kneading the dough in the bowl until it is a soft, pliable dough that is smooth.
6. Split your dough into two equal halves (or smaller pizza bases) and place each half onto a piece of parchment paper lightly dusted with tapioca. Srpinkle tapioca starch onto the dough and roll out a circular base that is about 7mm thick (or thereabouts).
7. Top it with pesto or pizza sauce and cover in your desired toppings.
8. Bake in the centre rack of your oven for 25-30 minutes or until the pieces of cheese in the crust are just starting to go golden and the bottom of the pizza base is starting to brown (lift it up to have a look if you are unsure).

Baked Sliders

Baked CheeseBurger Sliders

INGREDIENTS

• 2 lbs lean ground beef
• 1/2 onion, diced
• 1/2 cup BBQ sauce
• 1/4 cup bread crumbs
• 1/2 teaspoon seasoned salt
• Ground black pepper to taste
• 6 slices cheddar cheese
• 12 small slider rolls (I used King?s Hawaiian rolls)

INSTRUCTIONS

1. Heat oven to 400 degrees F. In a bowl, combine beef, onion, bread crumbs, BBQ sauce, salt and pepper. Gently press mixture into a 9x13? baking pan so that it makes one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat. Bake for 30 minutes.
2. When the hamburger is fully cooked, the meat will shrink away from the sides and liquid will accumulate around the edges of pan. At this point, remove the pan from oven and carefully drain off the liquid.
3. Place slices of cheese in a single layer on top of the meat and return pan to oven for about 2-3 minutes or until the cheese starts to melt. Remove from the oven and allow to rest for a few minutes. Cut the meat into 12 squares (or the size of the buns used), making 12 mini-hamburgers. Serve with dill pickle slices, ketchup, mustard, tomatoes, and lettuce.

Taken from https://www.sixsistersstuff.com/recipe/2016/06/baked-cheeseburger-sliders/
Recipe adapted from Better Recipes

Where has this recipe been for the last 10 years?  It made making hamburgers so easy.  I only added the seasoning salt for fear it'd be too "out there" for the kids.  They loved them!