GF Almond Snowball Cookies

This is a recipe from our 2014 Tastefully Simple Cookie Workshop.  Actually, I modified it to be gluten-free.

Ingredients:

GF Vanilla Bean Pound Cake Mix
1/2 cup (1 stick) softened butter
1 egg
2 oz pkg chopped pecans
powdered sugar

Directions:

Combine first four ingredients in a large mixing bowl.  roll into 1 inch balls.  Place on press-n-seal paper.  Cover with another press-n-seal.  Seal and freeze.

Place balls 2 inches apart on greased or parchment lined baking sheet.  Bake at 350 degrees for 15 minutes or until slightly browned.  Cool slightly.  roll in powdered sugar until well-coated.  Cool on rack.

Makes 24-26 cookies.

The original recipe used Absolutely Almond Pound  Cake Mix.

GF Cheesy Biscuits

This is actually on the back of the Gluten-Free Beer Bread Mix and is a variation of the recipe posted in Tastefully Simple's recipes.

If you liked the biscuits at Red Lobster, this is for you . . .

Prep Time:  15 minutes
Bake Time:  15-17 minutes
Servings:  14-15 biscuits

Ingredients:

Gluten Free Beer Bread Mix
1 Tbsp Garlic Garlic
1/2 cup (1 stick) softened butter
1 Cup milk
1 cup shredded cheddar cheese
2-3 Tbsp melted butter

Directions:

Preheat oven to 400 degrees.  Combine first 5 ingredients; stir until dough forms.  Drop dough by large tablespoonfuls onto ungreased baking sheets.  Bake for 5-17 minutes or until lightly browned.  Brush tops of hot biscuits with melted butter.  Serve warm.


This was a big hit with our family on Thanksgiving day.

Chili & Cornbread

Our dinner tonight was a crock-pot meal.  The chili cooked on low for about 4 hours.  Served it over the cornbread and sprinkled with fat-free shredded cheddar cheese.

Chili:

1 pound ground turkey, browned
1 can dark red kidney beans
1 can great northern beans (white kidney or cannellini)
2 Tbsp Wahoo! Chili Seasoning Blend
1 8oz can tomato sauce
1 can black beans

stir all of the above in a crock-pot.  Cook on low for several hours.


Gluten-free Cornbread:

Gluten-free Beer Bread Mix
1 egg (I used egg substitute)
1/3 cup corn meal
1/4 cup canola oil (I used Extra-Virgin Olive Oil)
1 cup whole milk (I used 1%)
1/3 cup canned corn
2 tsp Fiesta Party Dip Mix (optional) (I used 1 tsp)
2-3 Tbsp melted butter
Bacon Bacon

Preheat oven to 350 degrees.  Combine first 4 ingredients; blend well.  Add the milk; stir to blend.  Fold in corn and Fiesta Party Dip Mix (if desired).  Pour batter into a greased 8x8 pan.  Sprinkle Bacon Bacon over the top then drizzle with melted butter.  Bake 30-35 minutes or until golden.  Serve warm.  Makes 9 servings.

Nana's Apple Oatmeal Cookies

This recipe came from our Freezer Cookie Workshop.

Ingredients:

Nana's Apple Cake Mix or Gluten Free Cinnamon Apple Cake Mix
1/2 cup (1 stick) softened butter
1 egg
1 3/4 cups quick cook oats
1/2 cup Craisins (optional)

Directions:

In medium bowl, combine first 3 ingredients; blend well.  Gradually add oats (and craisins, if desired); stir until combined.  Scoop by level teaspoon onto press n'seal, flatten slightly.

Preheat oven to 350 degrees.  Partially thaw cookies, slide onto parchment-lined cookie sheet.  Bake at 350 for 10-12 minutes.  Makes 2-3 dozen cookies.


GF option:  bake 15 minutes.  Makes 2 dozen.

I did the gluten-free option as well as using unsalted butter and egg substitute.  I did not use Craisins but may consider adding chocolate chips next time.

Creamy Asiago Chicken

Another recipe from our National Freezer Meal Workshop.

1 Can (10.75oz) cream of chicken soup
1 Cup sour cream
1 pkt Asiago Warm Dip Mix
1 lb boneless skinless chicken breast cubed.

Mix all in gallon freezer bag.  Smoosch and seal.

Place in crockpot on low for 3-4 hours.  Serve over rice or noodles and steamed veggies.

I had used Healthy Request soup and fat-free sour cream.  We also used gluten-free Quinoa Elbow Pasta.

My son said it was a little bland so you may want to add salt and pepper.

Gorgonzola Stuffed Burgers

Tonight's dinner came from our National Freezer Meal Workshop.  I served it with fried potatoes and fresh green beans.  I added some additional seasoning - sprinkled the patties with Onion Onion and Garlic Pepper.

Here's the recipe for the burgers:

1 pkg cream cheese (I used reduced fat)
1 pkt of Gorgonzola & Olive Cheeseball Mix

Mix together and form into 8 small "ping pong" size balls.  Set aside.  Keep remaining cheeseball and stuff in mushrooms, celery or spread on crackers for snacks later.

Mix in separate bowl:

2 lbs ground beef or turkey burger (raw)
1 tsp Himalayan Sea Salt

Mix well and divide into 16 "baseball" sized balls.

Take one of the balls.  Flatten and make a thumb depression in the middle.  Place a "ping pong" cheese ball mixture in the middle.  Take another ball and flatten it.  Place on top.  Seal and shape back into a patty.

Wrap individually in wax paper or press & seal.  You could even use a burger press if you have one.

Thaw, grill and partner with potato or sweet potato fries that are seasoned with Himalayan Sea Salt and baked till crisp.

Partner with Perfectly Potato Cheddar Soup.


My fried potatoes were seasoned with Onion Onion & Garlic Pepper.

Asiago Alfredo Chicken Casserole

Yesterday was our first National Virtual Freezer Meal Workshop.  Wow . . . it was interesting.  We created 10 Meals and one side dish.  Below is one of the dishes we made.

Ingredients:

1 can (10.75 oz) cream of chicken soup
3/4 cup milk
8 oz softened cream cheese
1 Tbsp Garlic Garlic
1 pkt Asiago Warm Dip Mix
3-4  boneless skinless chicken breasts, cooked & cubed
1 cup frozen broccoli

Add soup & milk into a gallon freezer bag.  Mix together.  Add cream cheese and seasonings.  Mix (Smooshch).  Add chicken & broccoli.  Smooshch & seal.  Freeze.

Place in crockpot on low 2-3 hours, serve over bow tie pasta.

Oven method:  thaw and combine mix with 3/4 pound cooked bow tie pasta, pour into casserole dish and sprinkle butter & breadcrumbs on top.  Bake 350 for 40 minutes until golden & bubbly.

Partner with green beans.

Sensational Beef Stroganoff

2 Tbsp Onion Onion
1 Tbsp Garlic Garlic
1 tsp Seasoned Salt
1 1/2 lbs cubed stew meat
14.5 oz can beef broth
2 tsp Worcestershire sauce
7.3 oz jar sliced mushrooms, drained
Ground pepper to taste
1 cup sour cream
2 Tbsp cornstarch
Prepared egg noodles

Combine first 7 ingredients in a greased slow cooker.  Cook on low 8-10 hours.  Combine sour cream and cornstarch, mix well.  Stir into ingredients in slow cooker until well blended.  Cook, covered, on high 15-20 minutes or until sauce thickens.  Spoon beef mixture over hot egg noodles.  Makes 6 servings.

Gluten Free Pizza

1 Gluten Free Pizza Crust & Sauce Mix
1 cup very warm water
2 Tbsp olive oil
8 oz Tomato Sauce
1 Tbsp olive oil
Grated Mozzarella Cheese
3 Mushrooms, sliced
1 Sm can sliced olives
salted, roasted cashews
turkey sausage
grated cheddar cheese

Make Pizza Crust according to package directions.  Make Pizza sauce according to package directions.  Sprinkle mozzarella cheese then add your favorite toppings (ours is the mushrooms, olives, cashews & ground turkey "sausage").  Sprinkle more mozzarella & cheddar cheese.  Bake in oven and enjoy with your favorite drink.

Turkey Sausage:  make a fennel tea with 1/4 cup boiling water and 1 Tbsp fennel seeds.  Brown 1/4 lb of ground turkey in the tea.

Southwest Enchiladas

1 1.2 lbs ground beef or turkey
1 jar Southwest Slow Cooker Sauce
15 oz can black beans, drained
6 8-inch corn tortillas
2 cups shredded Cheddar Jack cheese, reserving 1/3 cup

Sour cream and salsa for garnish (optional)

Brown meat in a skillet; drain.  Add sauce and black beans; heat through.  In a large greased slow cooker, layer 3/4 cup beef mixture, one tortilla and 1/3 cup cheese.  Continue to repeat layers ending with beef mixture.  Cover; cook on low 2-2 1/2 hours.

Top with reserved cheese during the last 5 minutes.  Garnish with sour cream and salsa, if desired.

Makes 6 servings

Bayou Bourbon Beef & Broccoli

2 lbs stew meat
2 Tbsp lime juice
1 Tbsp Onion Onion
2 tsp Garlic Garlic
1/2 cup Bayou Bourbon Glaze

1 cup shredded carrots
13 oz can mushrooms, drained
1 tsp salt
16 oz. pkg frozen broccoli

Combine first 9 ingredients in a gallon resealable freezer bag.  Put broccoli in a separate bag, if desired.  Freeze.

Thaw completely; place in slow cooker on low 6-8 hours or until tender.  Add broccoli the last hour of cook time.  If it seems dry, add 1/4 cup additional Bayou Bourbon Glaze or 1/2 cup beef broth.

Note:  Can also be baked in a casserole dish at 350 degrees for approximately 2-3 hours or until tender.  Add broccoli during last 1/2 hour of cook time.

Serve over rice, quinoa, or noodles.

Makes about 6 servings.

Creamy Onion Chicken

1 lb boneless, skinless chicken breasts
10.75 oz can cream of chicken soup
2-3 Tbsp Onion Onion
Salt & Pepper to taste

Place chicken breasts in a greased slow cooker; combine remaining ingredients and pour over chicken.  Cook on low 2-3 hours or until tender.  Add 2-3 tablespoons water or milk if chicken becomes too dry.
Makes 3-4 servings.

I served it with rice & green beans.

Slow Cooker Cheese Tortellini Soup

 2 cans diced tomatoes
1 block cubed cream cheese
1 lb cooked sausage
4 cups chicken broth
19 oz bag frozen cheese tortellini

2 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto   

put all ingredients with the exception of the tortellini in a slow cooker.  Cook on low 4-6 hours.  Add tortellini the last hour as you don't want it to get overcooked.  If too saucy, cook with lid off last 30 minutes (or use less broth).

Serve with a salad and garlic bread.

Makes 6 servings.

Pesto Pork Crockpot Meal

3-4 lbs Pork Tenderloin
2 Tbsp Olive Oil
3 Tbsp  Dried Tomato & Garlic Pesto
13 small red potatoes

Place pork tenderloin on bottom of greased slow cooker.  Put red potatoes on top.  Sprinkle with Dried Tomato & Garlic Pesto.  Cook on low for 6 hours.

Bayou Bourbon Pork Chops w/Sweet Potatoes & Apples

6 Boneless pork chops
3-4 large sweet potatoes
3-4 large apples
1 Tbsp  Onion Onion
1 tsp Seasoned Salt

1/3 C Bayou Bourbon Glaze
1/3 C chicken broth

Place sliced sweet potatoes on bottom of greased slow cooker, layer apples.  Place pork chops.  Add remaining ingredients.  Cook on low 5-6 hours.  Use broth from bottom of slow cooker to spoon over pork chops.

Makes 6 servings.

Savory Grilled Chicken

2 lbs boneless, skinless chicken breasts
2 Tbsp olive oil
2 Tbsp  Onion Onion
2 Tbsp Garlic Garlic
4 Tbsp soy sauce

juice from 1 lime

Place ingredients in a large resealable bag; marinate for 2-3 hours.  Discard marinade; grill chicken to desired doneness.

Makes 4-6 servings.

Wild Rice & Beef

1 lb ground beef
2 tsp Seasoned Salt 
4 chopped green onions
Creamy Wild Rice Soup
1 Cup uncooked rice

5 Cups Hot water

Brown ground beef with Seasoned Salt.  In slow cooker, mix Creamy Wild Rice Soup, rice, and hot water.  Add hamburger & onions.  Cook on low 3-4 hours.

Makes 6 servings.

Teriyaki Salmon (or Pork)

1/2 cup  Honey Teriyaki Sauce
2-3 lbs salmon fillet
Prepared brown or white rice

Spread Honey Teriyaki Sauce over salmon.  Cover; marinate 1 hour.

Salmon:  Grill on medium-low 20 minutes or until salmon flakes easily.

Pork:  Grill or fry to desired doneness or bake at 350 degrees for 20-30 minutes or until cooked through.

Serve with brown or white rice.  Makes 4-6 servings

Vegetable side dish:  broccoli and carrots seasoned with Green Tea Peppercorn.

Simply Sweet & Spicy Lime Chicken

2 lb boneless, skinless chicken breasts
1 Tbsp lime juice
1/2 cup Simply Salsa Mix
1/2 cup lemon-lime soda
2 Tbsp olive oil

Place ingredients in a large resealable bag; marinate for at least 2 hours or overnight.  Discard marinade; grill chicken to desired doneness.

Makes 6 servings.

Side:  Grilled green beans & potatoes using Roasted Garlic Infused Oil, Bacon Bacon, Garlic Garlic & Seasoned Salt.  Coat well then grill.

Bayou Bourbon Baby Back Ribs

2 racks baby back ribs
1 Tbsp Garlic Garlic (tm)
 Salt & Pepper to taste
Bayou Bourbon (tm) Glaze 

Season ribs with salt, pepper, and Garlic Garlic to taste.  Wrap in foil.  Grill or bake at low temperature for 1 1/2 hours.  Remove ribs from foil; place in a baking pan (if baking).  Brush generously with Bayou Bourbon Glaze; place ribs directly on grill or in oven on baking pan.  Grill or bake at low temperature an additional 15-30 minutes or until tender and cooked through.

Makes 4-6 servings