Hamburger Gravy over Rice or Noodles

This is a quick meal that I like to make when I haven't really planned ahead.  I always have the ingredients, and it's simple to make.  I just throw some rice in my rice cooker, make the gravy and there you go - dinner is served!  My kids like it too!  You can also serve it over pasta.

1 pound hamburger
1 medium onion, minced
salt and pepper to taste
3 tablespoons featherlight
2 cups water
3 beef boullion cubes

Brown hamburger and onions.  Season with salt and pepper.  Sprinkle flour on top of cooked meat.  Stir and cook for 1 - 2 minutes.  Pour in water and stir.  Add beef bouillon cubes.  Stir every minute or two, until thickened.  Serve over rice or noodles.

Meatloaf

My kids gobble up meatloaf whenever I make it.  I like to cook it in a muffin tin, because it only takes 20 minutes to cook, and each person has their own individual meatloaf!  It's simple and saves time.  My family loves meatloaf with Meatloaf Sauce!

1 1/2 pounds hamburger
2 tablespoons dehydrated minced onion
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup GF oatmeal

Preheat oven to 375º.  Rehydrate the minced onion in water, then drain off excess water.  Add all ingredients in a bowl and mix together with your hands.  Put meatloaf in muffin tins.  Bake at 375º for 20 minutes.  Serve with meatloaf sauce.  Makes about 12.

Notes:  I use Lea and Perkins Worcestershire sauce because it's gluten free.
            The oatmeal stretches the meatloaf a little.  You don't have to use it, but I like to.

Meatloaf Sauce

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon mustard

Mix together and taste.  Sometimes I like to add more brown sugar. :)

Chicken Cordon Bleu

This is an easy way to throw together Chicken Cordon Bleu!  It's delicious, and also quick and easy to make.  I use chicken tenders because they are the perfect size for a serving, and they cook fast.  I've made the traditional Chicken Cordon Bleu where you flatten the chicken and roll the ham and cheese in the middle.  My thought is - what's the point?  It takes way too much time!  This way you get the same great taste in half the time!

Chicken tenders
Ham slices
Swiss Cheese
Chicken gravy

Chicken Gravy
2 tablespoons butter
1/2 cup onion, minced
2 tablespoons featherlight flour
2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and heat through.  Stir in milk.  Add bouillon cubes.  Stir until thickened.

Place chicken tenders in a greased 9 x 13 inch pan.  Top with a slice of ham about the size of the chicken.  Place a slice of Swiss cheese also about the same size on top of the ham.  Pour the chicken gravy over the chicken.  Bake at 375º for 25 minutes.  Serve with rice.

Note:  When I make this for my family I use an extra large casserole dish and cook about 13 chicken tenders.  This gravy recipe is still plenty for that many pieces of chicken.

White Sauce & Potatoes

This white sauce is creamy and delicious!  It's the same recipe I use for creamed eggs.  We like it over mashed potatoes with cooked peas sprinkled on top.

6 tablespoons butter
6 tablespoons featherlight flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups milk

Melt butter and add salt and pepper.  Add flour and whisk, stirring until flour is heated through.  Gradually add milk and continue to stir.  Cook over medium heat, stirring constantly.  Cook until sauce becomes thickened.  Serve over mashed potatoes.  Sprinkle cooked peas on top!

Mud Pie

This is a dessert I remember eating as a child!  I stumbled upon it and was excited to adapt it and make it gluten free.  The nutty shortbread combined with cream cheese and pudding is my favorite!  This yummy rich dessert will have your heart!

Crust:
2 cups featherlight flour

1 teaspoon xanthan gum
2 cubes butter, softened
2 cups pecans, chopped
2/3 cup powdered sugar

Cream Cheese Layer:
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces cool whip, divided

Pudding Layer:
2 small packages of instant chocolate pudding
2 1/2 cups cold milk

Preheat oven to 300º.  

Wash your hands well.  In a medium bowl, add flour, xanthan gum, butter, pecans, and powdered sugar.  Mix with your hands until it's well combined and clumpy.  Press into an ungreased 9 x 13 inch pan. Bake for 15 - 17 minutes.  Let crust cool.

When the crust is cool make the cream cheese mixture.  In a small bowl combine cream cheese, powdered sugar and 1/2 of the container of cool whip.  Beat with an electric mixer until smooth.  Pour over cooled crust.

Next make the chocolate pudding.  In a medium bowl add 2 packages of pudding mix and 2 1/2 cups cold milk.  Whisk together for 2 minutes.  Spread on cream cheese layer.

Spread on remaining cool whip and refrigerate for at least an hour before serving.

Makes 15 - 20 servings.

Jeanne's Gluten Free All-Purpose Flour Mix

I've used this blend of flour a little bit and have been happy with it!  I'm excited to continue to test it!  Here's her website:  Jeanne's Gluten-Free All-Purpose Flour Mix.

1 1/4 cup brown rice flour
1 1/4 cup white rice flour
1 cup tapioca flour
1 cup sweet rice flour
2 scant teaspoons xanthan gum

Daniel's No Bake Cookies

YUM!  Who doesn't love the delicious flavor of these chocolate and peanut butter no bake cookies!  They are certainly a favorite!  They don't stick around very long at our house!

2 cups sugar
1/2 cup milk
1/4 cup cocoa
1 cube butter
1/4 teaspoon salt
1/2 cup peanut butter
1 teaspoon vanilla
3 1/2 cups GF oatmeal

Measure out ingredients before beginning.  In a large pan mix and boil sugar, milk, cocoa, butter and salt for 1 minute.  Quickly add peanut butter and vanilla and mix.  Add oatmeal until it reaches the consistency you like best.  If you add too much oatmeal it will be dry.  If  you add too little it will be runny.

Makes about 42 cookies.

Cheeseburger Soup

When I first heard about this soup I had my doubts!  Cheeseburger soup with ketchup and mustard?  What?  But I have to say, it's actually delicious!  It's crazy how it really does taste similar to a cheeseburger!  It's a hearty soup with a yummy flavor!  You have to try it!

1 lb hamburger
1 cup onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 garlic clove, minced
3 cups chicken broth
2 cups potatoes, peeled, diced
1 teaspoon basil
3 tablespoons butter
1/4 cup featherlight flour
1 1/2 cups milk
2 cups Cheddar cheese, grated
1/4 cup ketchup
2 tablespoons mustard
salt & pepper to taste

Brown hamburger, onion, celery, carrots and garlic.  Season with a little salt & pepper.  Stir in broth, potatoes and basil.  Bring to a boil; reduce heat and simmer 10 - 12 minutes or until potatoes are cooked through.  In a separate saucepan melt butter.  Whisk in flour and heat through.  Add the milk and stir until smooth. Add the milk mixture to the soup and bring to a boil.  Reduce heat to a simmer.  Add cheese, ketchup, and mustard, stirring until the cheese is melted.  Add salt and pepper to taste.  You can serve this with chopped pickles, or relish!

Note:  I just make my chicken broth with water and 3 chicken bouillon cubes.

Carrot Cake

I love carrot cake!  It's so moist and delicious - especially with the cream cheese frosting!  Yum!

1 1/2 cups featherlight flour
1/2 cup gluten free flour
2 cups sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon

1/2 teaspoon salt
3 cups finely shredded carrot
1 cup cooking oil
4 eggs

In a bowl combine flours, sugar, baking powder, baking soda, cinnamon, and salt.  Add carrot, oil, and eggs  Beat with an electric mixer till combined.

Pour into 2 greased and floured round baking pans.  Bake at 350º for 25 to 30 minutes or till a toothpick inserted near the centers comes out clean.  Cool on wire racks for 10 minutes.  Remove cakes from pans.  Cool thoroughly on racks.  Frost with cream cheese frosting.


Cream Cheese Frosting

8 ounces cream cheese (softened)
1/2 cup butter (softened)
about 1 pound powdered sugar (maybe a little more)
1 teaspoon vanilla

Blend cream cheese and butter well.  Beat in powdered sugar.  And vanilla and beat.