1 cup melted butter
1 3/4 cups sucanat (I do use sucanat, but you could use sugar if you wanted)
2 eggs
1 TBSP vanilla
1 1/2 cups gluten-free flour (I actually used a gluten-free pancake mix I picked up at the commissary for $1.50!)
3 tbsp yogurt
In a mixing bowl, add melted butter, sucanat, and eggs. Mix on medium speed until well blended. Add vanilla, flour and yogurt. Beat on medium speed for about 2-3 minutes. Pour batter into a 9x13 inch baking pan and bake at 350 degrees for 25 minutes. Enjoy!!
Monday, March 29, 2010
Wednesday, March 24, 2010
Cheesecake Pancakes
2 eggs
5 tsp gluten-free flour
1 1/2 tsp sugar
1 tsp butter, melted
8 ounces cream cheese, softened
1 tsp vanilla
1 1/2 tsp cinnamon (optional)
Lightly beat eggs in the large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. Add vanilla and cinnamon. Spray pre-heated skillet. This is where I use a small measuring cup to place the amount of batter I need on the pan, but you can use whatever you use to make your pancakes. Cook pancakes about 3 minutes on medium to low heat. Turn and brown other side. Because the main ingredient in these pancakes is cream cheese, they will not have the same consistency as regular pancakes. They will be more like cheesecake, soft, but not runny. Also, this recipe only makes about 6-8 small, and I do mean small pancakes. Once you've made them, you'll be oh so glad you did! Have fun! It's dessert for breakfast today!
5 tsp gluten-free flour
1 1/2 tsp sugar
1 tsp butter, melted
8 ounces cream cheese, softened
1 tsp vanilla
1 1/2 tsp cinnamon (optional)
Lightly beat eggs in the large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. Add vanilla and cinnamon. Spray pre-heated skillet. This is where I use a small measuring cup to place the amount of batter I need on the pan, but you can use whatever you use to make your pancakes. Cook pancakes about 3 minutes on medium to low heat. Turn and brown other side. Because the main ingredient in these pancakes is cream cheese, they will not have the same consistency as regular pancakes. They will be more like cheesecake, soft, but not runny. Also, this recipe only makes about 6-8 small, and I do mean small pancakes. Once you've made them, you'll be oh so glad you did! Have fun! It's dessert for breakfast today!
Tuesday, March 23, 2010
Breakfast with left-over ranch fries
Ok, this is so yummy! And this is thanks to my husband.
2 eggs over medium
4-6 ranch fries
1 slice of your favorite cheese
Cook the eggs. While you're cooking the eggs, microwave the ranch fries. Place the ranch fries on the plate, slice of cheese on top of the fries, then the eggs on top of them. It is mighty delicious!!
2 eggs over medium
4-6 ranch fries
1 slice of your favorite cheese
Cook the eggs. While you're cooking the eggs, microwave the ranch fries. Place the ranch fries on the plate, slice of cheese on top of the fries, then the eggs on top of them. It is mighty delicious!!
Monday, March 22, 2010
Ranch french fries
1/4 - 1/2 cup ranch dressing (gluten-free)
4-6 baking potatoes
Preheat oven to 400 degrees. Peel potatoes and cut up into "french fry" shapes. Add slices potatoes into large ziploc bag. Add ranch dressing (the amount will be determined by how many fries you have). Mix and cover all potatoes. I then placed my baggie into the refrigerator for about 30 minutes. Then, I took them out and placed them into the oven on a baking sheet. Spread them out pretty good, they can be touching but not on top of each other. I baked them for about 30-45 minutes. I hope you like them!!
4-6 baking potatoes
Preheat oven to 400 degrees. Peel potatoes and cut up into "french fry" shapes. Add slices potatoes into large ziploc bag. Add ranch dressing (the amount will be determined by how many fries you have). Mix and cover all potatoes. I then placed my baggie into the refrigerator for about 30 minutes. Then, I took them out and placed them into the oven on a baking sheet. Spread them out pretty good, they can be touching but not on top of each other. I baked them for about 30-45 minutes. I hope you like them!!
Roasted Bell Pepper on a tostado
Yellow bell peppers
Red bell peppers
Orange bell peppers
balsamic vinegar
olive oil
4 tablespoons of cream cheese (softened at room temp)
corn tortillas
Preheat the oven at 400 degrees. Cut up the bell peppers into large slices. Place slices of bell peppers on baking sheet, skin side down and drizzle with balsamic vinegar and olive oil. Bake for 45-60 minutes in the oven. In a small skillet, add enough oil to cover the corn tortillas. Heat oil on medium heat (you can use canola oil if you'd prefer). When oil is bubbly (usually within a few minutes) you can add a corn tortilla. I like my tortillas kind of soft, so I turn it over within about a minute or so. You'll get the hang of it after awhile. Once you've cooked both sides of the tortilla, you take it out of the pan and place it on a paper towel that is on a plate. I make 2 if I'm just cooking for myself. I then place 2 tablespoons of cream cheese on the tortilla then add the bell peppers on that. Fold it up and enjoy! It's yummy! This makes 2 servings.
Red bell peppers
Orange bell peppers
balsamic vinegar
olive oil
4 tablespoons of cream cheese (softened at room temp)
corn tortillas
Preheat the oven at 400 degrees. Cut up the bell peppers into large slices. Place slices of bell peppers on baking sheet, skin side down and drizzle with balsamic vinegar and olive oil. Bake for 45-60 minutes in the oven. In a small skillet, add enough oil to cover the corn tortillas. Heat oil on medium heat (you can use canola oil if you'd prefer). When oil is bubbly (usually within a few minutes) you can add a corn tortilla. I like my tortillas kind of soft, so I turn it over within about a minute or so. You'll get the hang of it after awhile. Once you've cooked both sides of the tortilla, you take it out of the pan and place it on a paper towel that is on a plate. I make 2 if I'm just cooking for myself. I then place 2 tablespoons of cream cheese on the tortilla then add the bell peppers on that. Fold it up and enjoy! It's yummy! This makes 2 servings.
Friday, March 19, 2010
Taco cabbage saute
1/2 cup seasoned taco meat
1 head of green cabbage
1/4- 1/2 cup olive oil
2 TBSP cream cheese
1/4 cup cheddar (or your favorite shredded) cheese
Heat a pretty good size skillet with olive oil on medium heat. While it's warming up, shred or slice cabbage (I slice it). You'll need almost the whole head of cabbage. Add to skillet. Add the taco meat and begin to saute. (My husband says I'm frying it, but I like to think I'm sauting it!) Continue to mix and heat for about 5-10 minutes. When the cabbage begins to get kind of soft, turn the heat to low and add the cream cheese. Continue to mix every few minutes until the cream cheese it melted. (If you can not have milk products this recipe is fine without the cheese.) Turn the heat off and add the cheese. I usually add about half of the mixture to a plate and put the rest in the refrigerator for later. Enjoy!
1 head of green cabbage
1/4- 1/2 cup olive oil
2 TBSP cream cheese
1/4 cup cheddar (or your favorite shredded) cheese
Heat a pretty good size skillet with olive oil on medium heat. While it's warming up, shred or slice cabbage (I slice it). You'll need almost the whole head of cabbage. Add to skillet. Add the taco meat and begin to saute. (My husband says I'm frying it, but I like to think I'm sauting it!) Continue to mix and heat for about 5-10 minutes. When the cabbage begins to get kind of soft, turn the heat to low and add the cream cheese. Continue to mix every few minutes until the cream cheese it melted. (If you can not have milk products this recipe is fine without the cheese.) Turn the heat off and add the cheese. I usually add about half of the mixture to a plate and put the rest in the refrigerator for later. Enjoy!
Thursday, March 18, 2010
Chocolate chip, peanut butter, cheesecake bars
1 box Betty crocker gluten-free chocolate chip cookie mix
1 8 ounce package cream cheese (softened)
2/3 cup sugar
1 egg
2 TBSP of peanut butter
Preheat the oven to 350 degrees. Prepare the cookie mix as directed on box. Press mixture firmly in the bottom of a 8-inch square pan. Beat the cream cheese, sugar, egg and peanut butter until smooth. Spread of cookie dough. Bake for 30-35 minutes. Enjoy!
1 8 ounce package cream cheese (softened)
2/3 cup sugar
1 egg
2 TBSP of peanut butter
Preheat the oven to 350 degrees. Prepare the cookie mix as directed on box. Press mixture firmly in the bottom of a 8-inch square pan. Beat the cream cheese, sugar, egg and peanut butter until smooth. Spread of cookie dough. Bake for 30-35 minutes. Enjoy!
Yummy gluten-free pizza crust
3 1/2 cups of gluten-free all purpose flour
1 cup plain yogurt
1 cup melted butter
1 tsp salt
Mix the salt and the flour together. Add the yogurt and melted butter. Mix thoroughly. It will form a ball of dough. I spread it out on the pan, added the sauce and cheese and baked it at 350 for about 25 minutes. I had enough dough left to make a few breadsticks and another pizza crust! Yeah!
1 cup plain yogurt
1 cup melted butter
1 tsp salt
Mix the salt and the flour together. Add the yogurt and melted butter. Mix thoroughly. It will form a ball of dough. I spread it out on the pan, added the sauce and cheese and baked it at 350 for about 25 minutes. I had enough dough left to make a few breadsticks and another pizza crust! Yeah!
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