Gluten Free Creamy Meatballs and Potatoes

Here is a recipe that can be made regular or gluten free, and homemade. Meat and potatoes in a gravy sauce kind of like a Salisbury/Stroganoff/Swedish meatballs gravy.  I made this homemade and gluten free, but you can visit the Betty Crocker link for a quick regular version if you like. My Nephews and family loved it, Mr. even commented how good it was. That means it gets blogged. :)



Creamy Meatballs and Potatoes (gluten free)
adapted from Betty Crocker

2 cups cooked, potato wedges (about 1 lb), I used boiled potatoes
1 (10 3/4-oz.) can condensed cream of onion soup, see mine below
1/2 cup water
2 cups steamed fresh broccoli florets, set aside
24 cooked meatballs, see mine below
1/4 cup light sour cream
In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in broccoli and meatballs; heat through.
Stir in sour cream; cook just until thoroughly heated, stirring occasionally, Serve.


Gluten Free Meatballs
adapted from here

1 small onion, grated
2 Tbl dried parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup potato flakes
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and potato flakes. Mix in the beef and pork. Gently combine all. Using about 2 tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Set aside.

Gluten Free Cream of  Whatever Soup
from here

3 Tablespoons butter
3 Tablespoons gluten free all purpose flour blend
1/4 teaspoon salt
dash of pepper
1-1/2 cup fat free milk

Choose your flavoring below. Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 11/2 cups or 1 can of condensed soup.

-Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour. (I made mine mushroom & onion flavor for these meatballs)

-Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

-Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage. Could also add 1/4 C. cooked diced chicken.


Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.

 

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Berry Festive Cheesecake {Gluten Free}

I haven't make a cheesecake in so long that I decided I would for 4th of July dessert. To make it more festive I went with a mixed berry topping and swirl. Red, white and blue. I used my favorite cheesecake recipe but turned it gluten free so I didn't have to miss out. Really just made the crust gluten free then I lightened it up using lighter versions of Ingredients and used less sugar in the recipe. This came out just as good as the regular recipe, I even shared a big piece with our carpet cleaning guy for coming by last minute (my cleaner broke!).

Berry Festive Cheesecake {Gluten Free}
adapted from my regular gluten cheesecake post

Crust:
2 cups finely ground gluten free cinnamon sugar graham crackers (-use food processor)
2 TBL granulated sugar
1 stick unsalted butter, melted

Filling:
2 (8-ounce) Neufchatel cream cheese blocks, softened
3 eggs
3/4 cup granulated sugar
1 pint (16oz) light sour cream
1 lemon, zested
2 tsp. vanilla extract

Berry Topping, recipe follows

Preheat the oven to 325 degrees F. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.

For the crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened (I just used my food processor).
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

For a swirled cheesecake, drop tablespoon fulls (maybe 6) of cooled berry topping mixture juice onto cheesecake batter, swirl with a butter knife.

Set a large roasting pan with 1" water on bottom oven rack, place cheesecake on middle rack. Bake for 60 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Turn off the oven, crack the door open with a wooden spoon handle and let the cheesecake sit in there for 30 minutes. Remove from oven to cooling rack, let cool in pan for 30 more minutes.

Cover with saran wrap and chill in the refrigerator, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of desired topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Topping:
2 C frozen mixed berries
3/4 C sugar
3 TBL cornstarch
pinch salt
1 tsp Vanilla extract
In a saucepan, combine sugar, cornstarch and salt. Add berries and stir well. Heat over medium heat. Bring to a boil, stirring constantly. Once it boils reduce heat and cook 5 minutes. Remove from heat,  stir in vanilla. Allow to cool, refrigerate until ready to use.

as seen from my instagram

a sheet of homemade gluten free cinnamon sugar grahams

swirled, ready to bake

berry swirled cheesecake

topped

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Sour Cream Coffee Cake

We're back to our race season with the girls, but now that we have a toy hauler, we camp out there and make it an overnight thing. Well that also means I get to plan more than just a dinner of easy sandwiches. So I make simple breakfast stuff now. This last time I made them a simple coffee cake with a cinnamon sugar walnut & almond topping. You can layer this in a 9x13 pan, but I decided to make it two 8x8 and just top it. This recipe is simple and they say delicious!


Sour Cream Coffee Cake Recipe
slightly adapted from Gimme Some Oven

Cake Ingredients:
1/2 cup butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of light sour cream
1 tsp. vanilla extract

Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans, walnuts or almonds

In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping (I just poured the batter into two 8x8 pans and topped with the topping).
Add the remainder of the batter on top, and sprinkle with the remaining topping.
Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

as seen from my Instagram

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