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.