Tuesday, June 23, 2015

Beefy Skillet Queso Dip


Hello there! Peeking in to share this delicious dip that's perfect for snacking. While out to eat the other night, they ordered this sort of dip but sadly I could not have any because they cross contaminate their chips. I used to love this, so I decided to make it at home (with more beef of course) just so I could enjoy it again. The kids said it was better than theirs!


Beefy Skillet Queso Dip 

1/4 pd ground beef
1 14 oz. can refried beans
16 oz. Velveeta Cheese, cubed
15 oz. can Hormel Chili (No Beans)
1 C. milk
2 tsp paprika
4 tsp chili powder
1/2 tsp cumin
1 TBL lime juice

Cooked ground beef in a large skillet until brown, drain. In the same skillet, combine everything and heat over medium heat. Stir frequently until cheese melts. Serve warm with tortilla chips.



enjoy,
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Monday, March 9, 2015

Gluten Free Biscuits and Gravy Casserole


Mr.'s favorite is biscuits and gravy so when I saw a recipe for a casserole version I just had to give it a try, gluten free of course. You can certainly make it regular by using a regular biscuit recipe  and country gravy. Feel free to even make your own gravy if you like. As a working mom, now even I cut corners. I don't get as much time in my kitchen as I like to. This will be a great dish to reheat and eat at the track when we do sleepovers! My family loves this dish as I've made it a few times since and I am finally getting around to sharing here.


Gluten Free Biscuits and Gravy Casserole

1 recipe for gluten free biscuit dough (I use this recipe)
7 medium eggs
1 pkg gluten free powdered country gravy pouch
1 lb breakfast sausage
1 1/2 C. shredded cheddar cheese blend
1/2 C.  milk
Salt and pepper, to taste

Preheat oven to 350'.
Spray a 13x9" glass baking dish. Make biscuit dough according to recipe link above. Flatten dough out a little with your hands and break into 1" pieces, place in the prepared dish. Brown the sausage and drain. Scatter the sausage over the biscuit pieces, then top with shredded cheese. Whisk eggs and milk with a little salt and pepper and pour over the biscuit mixture. Make gravy according to instructions (for that I add 2 cups hot water and 1/2 cup of milk to thin it out), and pour over the prepared layers in dish. Bake, uncovered for 45-50 minutes.

broken biscuit dough in dish

pouring on the gravy, then it's ready to bake

I used this Pioneer gluten free country gravy mix found at my grocery store (my amazon link)


this is the powdered buttermilk I used (my amazon link)



enjoy,
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Wednesday, December 31, 2014

Pimiento Cheese Spread


 Ahhh pimiento cheese spread! Remember that stuff from the little glass jars from like the 70s? That's what I grew up eating. We're not Southern so we never had the real deal. So this recipe came about while watching a food tv show, she made pimiento cheese for grilled cheese sandwiches and served with a homemade tomato soup. It sounded delicious so I decided to make it. I found four recipes and took something from each to combine them. As I was making it I realized it was very similar to my cheese ball recipe I've always made!

This is a versatile recipe, serve with crackers, veggies or do what I loved most...make a grilled cheese sandwich with it! I liked it best at a cool room temperature, it's easier to spread.



Pimiento Cheese Recipe 
adapted from Food Network, Southern Living, Deep South Dish and The Pioneer Woman

8 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
1 TBL Dijon mustard
1 tsp. onion, finely grated
1/2 tsp. (gf) Worcestershire sauce
8 ounces sharp Cheddar, shredded
8 ounces Jack, shredded
Salt and pepper to taste
4 ounces, Sliced Pimientos, drained and diced

Combine all (except pimientos) and mix with a mixer until sooth. Stir in pimientos. Refrigerate at least 1 hour before serving. Use in celery sticks or make as grilled cheese sandwiches.


I grew up eating it in celery sticks. My kids loved these!

I used a gluten free bread for my sandwich, YUM!


 enjoy,
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Tuesday, November 25, 2014

Brazilian Chocolate Fudge Flan (Brigadeirão)


Does anyone still use Pinterest? I sure do and have been having great luck with delicious recipes lately! This is one I've had in my folder for quite a while and since it's easy and ingredients I had on hand I decided why not? If you love chocolate truffles you'll LOVE this! You know how they melt in your mouth? Yeah, that! It's pretty rich and creamy (like a thick pudding) so you won't need a large slice, so I think this would serve 15 well. I served it with whipped cream.


Brazilian Chocolate Fudge Flan
adapted from Brazil To You

14 oz sweetened condensed milk
14 oz whole milk
1 cup unsweetened cocoa powder
1/3 cup sugar
1/2 tablespoon plus 1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon unsalted butter, melted
4 large eggs, at room temperature
1 tablespoon vanilla extract
A dash of salt
Whipped cream

Pre-heat the oven to 350º F. Spray a bundt pan with nonstick spray.
Blend together well the condensed milk, the whole milk, cocoa, sugar, cornstarch, butter, eggs, vanilla, and salt. Pour mixture into the prepared pan.
Bake in Bain-Marie for about 40 minutes (I placed my bundt pan inside of a large glass baking dish with water poured into the glass dish until it reached half way up the bundt pan.).
Let cool on a rack and then refrigerate for about 2-4 hours or longer.
Unmold carefully,  cut and serve with whipped cream.


enjoy,
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Thursday, November 13, 2014

Gluten Free Pumpkin Spiced Pecan Glazed Donuts


For the longest time I've had my new donut pans...but it wasn't until I found a great sale on pumpkin that I decided to give them a try. I made these cake like pumpkin donuts with glaze and pecans. Ohhh were they delicious! So delicious, they didn't last the day with my family.

I did try out my mini donut pan, but found this batter to be too thick to put in a tiny space so I much preferred to use my bigger pan.




Gluten Free Pumpkin Spiced Pecan Glazed Donuts
Makes about 18 regular sized donuts. Adapted from Food by Teva and Pure 2 Raw

2-1/2 cups gluten free flour mix (such as this one)
1 cup light brown sugar
1/4 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs, beaten
1/2 cup canola oil
1 (14-oz) can pumpkin
2 teaspoons vanilla extract

Preheat the oven to 350ºF. Lightly oil a donut pan and set aside.
In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking soda, xanthan gum, salt and spices.
Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.
Spoon the batter into the donut pan, filling almost to the top. Smooth the tops with wet fingers. Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.
When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack. Glaze and sprinkle with nuts.


Glazed Pecan Topping

1 Cup pecans, ground

Cinnamon Sugar Glaze:
1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon ground cinnamon

Place on cinnamon sugar glaze into a bowl and stir till combined. Grab a donut and dip into your cinnamon glaze then sprinkle with pecans. Allow to dry.





 enjoy,
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