*Sour Cream Coffee Cake*

Cake Batter:
2 cups "Pamela's GF Pancake & Baking Mix"  
1 cup white sugar
1 tsp. vanilla
2/3 cup butter
2 eggs, large
1 cup sour cream

Filling:
1 cup walnuts or pecans, chopped to medium pieces
1/4 cup white sugar
1/4 cup light brown sugar
1 tsp. cinnamon
1/2 cup currents or raisins, (optional) soak in cup of hot water to plump, then drain.

Glaze:
1 cup powdered sugar
2 to 3 Tbsp water
3/4 tsp vanilla
Mix together until creamy (add additional water if needed for pourable consistency).

Yield: 1 - 9" cake.
Preheat oven to 350*
Mix together FILLING and set aside.

Cake Batter: soften butter in mixing bowl.  Add sugar and mix well.  Add eggs one at a time, then vanilla.  On low speed, alternately add Pamela's mix, then sour cream until incorporated.  Grease 9" bundt or spring pan.  Spoon 1/2 batter into pan, covering the bottom.  Sprinkle 1/2 the filling over batter evenly, repeat with layer of batter, then sprinkle remaining filling evenly over batter.  Take a knife and insert straight down into batter moving up & down around the pan in a zig zag motion to marbleize cake.  Do NOT smooth out the batter.
  Bake for 45 - 50 minutes when inserted tooth pick comes out almost clean.
While warm, run a knife around the edges.  When cool remove from pan and pour thin stream of glaze back & forth over cake.

***This cake is amazing!!  We like it better without the glaze, so I don't make it anymore.***

Gluten Free Pie Crust!

It's that time of year!  Are you ready for Pecan Pie?  Pumpkin Pie?  Apple Pie?  YUMMY!!!



1 Cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 teaspoon salt
6 Tablespoons cold butter cut into small pieces
1 large egg beaten
1 Tablespoon apple cider or white vinegar
3 Tablespoons ice water or as needed

Combine rice flour, potato starch, tapioca flour & salt in medium bowl.  Cut in butter with pastry blender or two knives until mixture is crumbly.  Form well in center.  Add egg & vinegar: stir gently with a fork until just blended.  Sprinkle with water: blend together with a fork and clean hands until mixture just holds together and forms a ball.  (Be careful not to add too much water as dough will be hard to roll.)

Shape dough into a ball and divide in half.  Cover one half with plastic wrap: set aside.  Place remaining half on a lightly floured (USE RICE FLOUR) sheet of wax paper.  Top with additional piece of wax paper.  roll out dough to 1/8 inch thickness.  Remove top sheet of wax paper.  (Replace wax paper, flip over & remove the other wax paper) Invert dough into a 9 inch deep dish pie plate.  Slowly peel away wax paper.  Trim excess crust.  Turn edge under crimp as desired.  Repeat the remaining half. 

Veggie Cheddar Biscuits

These were so good & easy!

2 cups shredded cheese
1 cup GF Bisquick
2 cups thawed / squeezed broccoli chopped very small
1 cup red pepper chopped (Very small if trying to get it past kids & picky eaters)
2 eggs
Melted butter to brush on top.

Mix all ingredients except butter.  Roll into 2 inch balls.  (Wetting your hands make this easier.)
Place on large greased cookie sheet.  Bake 350* for about 20 min.  You may want to check them sooner. Or they could take longer depending on size of the biscuits. Brush with melted butter.

As with all recipes, I suggest you modify them to suit your needs.  This recipe is one I modified from the original and it was a huge hit!  They tasted a lot like Red Lobster Biscuits.  If you would leave the veggies out they may have been even closer.  I liked the veggies because they were so yummy, you did not even realize they were in there!  (You can see from the picture, I did not chop my very small.  You could chop them more.)

Chocolate Lasagna

***Easy To Make!!!***
This was a big hit!  Even my husband liked it & he does not like dessert!

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies 
• ****** I used gluten free Oreo type cookies there are several brands out there.
• **Glutino, Kinnikinnick....***My Glutino pkg. had only 21 cookies.  You may want 2 pkgs.
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

* I plan to omit or reduce the chocolate chips on top.  I'm weird & I don't like chocolate chips.  I may put them on 1/2.  That is the great thing about recipes, you can make it how YOU want!!! 

*Instead of the plain Cool Whip on top, I made another Cool Whip / cream cheese layer like before.  It was great!

"Doritos"* Chicken & Cheese Casserole

Doritos* Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup**
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed 

*Doritos are NOT gluten free!  I used Kroger brand nacho chips (the Doritos "knock offs")  Check the label!!!  ALWAYS check the label!  My bag did not say GF but Kroger put it on the shelf tag. ***UPDATE*** I bought some Kroger brand 'doritos' today.  They actually said "A GLUTEN FREE FOOD" right on the bag!!  (If you are a 100% gluten free home, you will appreciate this as much as we do!)

**Most soups are NOT gluten free.  I used Pacific brand GF cream of chicken soup.  

(Progresso makes a yummy gluten free cream of mushroom soup.  It is not condensed so you have to adjust your recipe accordingly.  )


Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

This was great!  I threw in some bell peppers, very, very finely chopped mushrooms & green onions.  I put some green onions on top.  

Loaded Potato Casserole

Loaded potato casserole

8 medium potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

Preheat oven to 375° degrees F.

Transfer potatoes back to the saucepan. Mash with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface

Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

Gluten Free Italian Hamburger Deep Dish

Gluten Free Italian Hamburger Deep Dish

PREP TIME  15 Min
TOTAL TIME 45 Min
SERVINGS 8

INGREDIENTS:
1 lb lean (at least 80%) ground beef (I used sausage)
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt, if desired
2 tablespoons instant minced onion
1 teaspoon dried oregano leaves
2/3 cup milk
2 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
3 to 4 medium tomatoes, sliced
4 oz mozzarella cheese, shredded or sliced

1 Heat oven to 350ºF. Grease or spray 11x7-inch (2-quart) glass baking dish. In 10-inch skillet, cook beef, 1 teaspoon salt, the pepper and garlic over medium heat,

stirring occasionally, until beef is brown; drain.

2 In 3-quart saucepan, heat water, butter, 1 teaspoon salt, the onion and oregano to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let

stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Spread half of the potato mixture in baking dish. Layer with beef and half of the tomatoes.

Top with remaining potatoes and tomatoes; sprinkle with cheese.

3 Bake uncovered about 30 minutes or until hot and bubbly.

Peanut Butter Brickle Brownies

1 C. Sugar
2 Eggs
1/4 C. Reese's Peanut Butter Chips
1/4 C. Heath Toffee Bits
1/2 C. Butter
1/3 C. Semi Sweet Chocolate Chips
1 tsp. Vanilla
3/4 C. Flour (I used Pamela's Amazing Bread & Flour Mix.)

In a 2 quart saucepan, stir in butter & chocolate chips over low heat until melted.  Remove from heat and stir in sugar, eggs and vanilla.  Beat lightly with a wooden spoon just until combined.  (Don't over beat or brownies will fall.)  Stir in flour.  Spread batter in a greased 8 X 8 inch baking pan.  Sprinkle Peanut Butter chips & toffee bits evenly over batter.  Bake 350* for 30 minutes.  Cool in pan, cut into bars.  ENJOY!

Betty Crocker Chicken Fingers

3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted

1 Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2 Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
3 Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.