No bake chocolate tart gf

 So easy  and so tasty! We served it with whipped cream, but this is very sweet so you can only have small portions at a time! As sweet as fudge!

For the crust:

2 and 1/2 cups crushed Oreo cookies ( used gf ones) about 26 cookies.

6 tablespoons unsalted melted butter

For filling:

1 cup liquid heavy whipping cream

2 cups ghirardilli bittersweet chocolate chips or some equally good chocolate.

1/4 cup unsalted butter, cut up

DIRECTIONS 

Crust:

Crush Oreos in food processor. Mix with 6 tablespoons melted unsalted butter until well blended.

Press into 9 inch tart pan that you have lightly greased with cooking spray. Press the crumbs up sides as well.

Place in freezer while doing next step.

Filling:

Place chocolate chips in heat proof bowl.

In saucepan on stove heat cream and butter until butter melts and about a low boil.

Pour cream mixture over chips. Let stand a minute or two then mix it until well blended with silicone spatula ( or whatever).

Pour into cooled crust and chill in refrigerator  until set—ie 2 hours or overnight.

Serve chilled.

Ps you can freeze this up to 3 months if tightly covered, but if freezing thaw in fridge overnight.

Gf green bean casserole

 Picture above taken before browning the top.

Ingredients 

1 can (10 3/4 ounces) gf cream of mushroom soup- I use the Pacific brand.

1/2 cup of milk (note if using gf progressive brand you don’t need the extra milk)

1 teaspoon gf soy sauce

2 cans drained green beans (4 cups total)

1 and 1/3 cups Funyuns onion flavored rings (broken up)

DIRECTIONS 

Mix soup . Milk, gf soy sauce , and 2/3 cup Funyuns in a 1 or 1 and a half quart casserole.

Bake at 350 F for 20 minutes then top with rest of Funyuns and bake 10 minutes more or until Funyuns are golden brown.

Cranberry fluff

 Easy tasty festive old fashioned dish.

Ingredients 

1 (14 ounce) can of whole berry cranberry sauce 

1 DRAINED (20 ounce crushed pineapple 

8 ounces thawed whip topping ( like cool whip lite)

3 cups mini marshmallows 

Optional: some coconut flakes and or pecans (not necessary 😃

Directions 

In large bowl mix cranberry sauce and drained pineapple.

Fold in whipped topping.

Stir in marshmallows.

Refrigerate at least 2 hours.

Easy to make ahead for the holidays.

Spinach ziti

 Very easy and tasty

Ingredients 

12 ounce of ziti or penne ( I used gf brown rice pasta)

2 cups cottage cheese

3/4 cup shredded mozzarella 

1 egg

2 cups of spinach chopped up

1/4 to 1/3 cup of cheddar cheese

1/2 cup Parmesan cheese

Salt and pepper

Directions 

Preheat oven 375F

Cook pasta according to directions . Meanwhile mix cottage cheese and egg together in a bowl. Then add the mozzarella and spinach to the cottage cheese mixture adding salt and pepper if desired. 

Drain pasta and add to the cottage cheese/ spinach mixture. Place in a 13 by 9 inch baking dish. Sprinkle cheddar and Parmesan over the top and bake 20 minutes or until cheese is nicely melted and starting to brown.

Chicken broccoli rice casserole

 What I like about this casserole is it has corn, red bell peppers, and broccoli— besides it tasting so good. I like to do less cheese than called for— either way it is so good. 

I used gf cream of chicken by Pacific.

Ingredients

1 and 1/2 cups UNCOOKED rice ( used Jasmine)

1/2 onion chopped

1 pound  skin less , boneless  chicken thighs or breasts 

1/3 cup sour cream

10 ounces cream of chicken soup (used pacific brand gf)

3/4 cup chicken broth

2 cups small broccoli florets

1/2 cup chopped tomatoes 

1/3 cup chopped red bell pepper 

8 ounces cheddar cheese ( or less)

1 cup corn ( I added a bit of creamed corn as well)

Breadcrumbs or crushed crackers(I used gf Panko)

DIRECTIONS 

Preheat oven 350F and grease a 13 x 9” pan

Cook rice until almost done or just done. Cook chicken (I just simmered the thighs for about 15 minutes covered in some extra broth.)

Sauté the onion.

In my large soup pan mix the cream of chicken soup, broth, and sour cream.

Add the cooked rice, chicken, tomatoes, broccoli, onions, red bell pepper, and corn to the soup mixture. Add about 1/3 of the cheese and mix well- then place in 13 by 9 baking pan. Add as much cheese as desired for the top and bread crumbs.

Cover with foil cooking for 20 minutes in preheated oven. Uncover and cook 15 to 20 minutes more until bubbly and cheese is melted .

Gingerbread muffins gf

 So satisfying.

INGREDIENTS:

• 2 and 1/4 cups rolled oats*
• 1/2 cup pumpkin puree (not pumpkin pie mix)
• 1/2 cup pure maple syrup
• 2 pastured eggs
• 1 tablespoon vanilla extract
• 1/2 cup unsweetened non-dairy milk
• 1/4 cup molasses
• 4 tablespoons almond butter (or coconut oil*) (or crisco)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Preheat oven 350F. Put cup liners in 12 muffin thingies 🤓.

Grind up oats to make an oat flour.

Then mix all ingredients together and fill muffin tins.

Bake 20 minutes or until they are fully raised and toothpick comes clean. Cool 15 minutes and eat 😚. 

Recipe found https://www.makingthymeforhealth.com/healthy-flourless-gingerbread-muffins/print/

Crockpot stuffing

 I always loose this recipe ; so placing it here. Our son gave us this.

The above is 2 packages (6 ounces each) of stovetop stuffing, 3 cups low sodium chicken broth, 1 can of cream of  mushroom soup (10.5 ounce can)

Sloppy Joes chickpea/red lentil combo

Another easy tasty crockpot dish! Vegetarian.

• 
  ▢ 2 15-ounce cans chickpeas, drained
• ▢ 1/2 cup uncooked split red lentils rinsed
• ▢ 1 small onion diced (about 1 cup)
• ▢ 3 medium cloves garlic diced (about 1 tablespoon)
• ▢ 1 15-ounce can tomato sauce
• ▢ 1/2 cup water
• ▢ 1/4 cup apple cider vinegar
• ▢ 1/4 cup dark brown sugar
• ▢ 3 tablespoons vegan Worcestershire sauce can use regular Worcestershire if not vegetarian or vegan
• ▢ 1/2 teaspoon dry mustard
• ▢ 1/4 teaspoon red crushed pepper flakes ( me/ just a pinch)
• ▢ 1 teaspoon kosher salt (me less)
• ▢ 1/4 teaspoon freshly ground black pepper (me omit)
• 
  

Directions 

Place all in crockpot (small pot—-2 or 3 quart one). Low 8 hours or high 4-5 hours. During last 30 minutes mash 1/3 of it and stir. 

Serve on hamburger buns or whatever or on rice.

Original recipe found here: https://www.kitchentreaty.com/slow-cooker-bbq-chickpea-vegan-sloppy-joes/   Go to this blog for other ideas.

 

Impossible chocolate pie

This is one of those old bisquick recipes I wanted to try. I did add some chocolate chips to the top when it was still hot so they would melt on top. We liked it best served with cherry pie filling and whipped cream. It makes a layer of chocolate and kind of a crust on the bottom when it cooks.

Ingredients

• 2 eggs 
• 1 cup milk 
• 1/4 cup butter, softened 
• 2 ounces unsweetened bar chocolate - Melted and cooled slightly 
• 1 cup sugar 
• 1/2 cup bisquick or baking mix

I used gf Bisquick so I added an extra tablespoon beyond the above.

Directions 

Mix all together and place in a greased 9” pie pan. Place in preheated 350F oven for 25-30 minutes.Let cool at least 15 minutes.

I did add some chocolate chips and powdered sugar on top while it was still hot. 

 

Cannellini casserole

Yummy and easy. Above picture when finished. The fresh rosemary really makes this extra tasty.
 

INGREDIENTS 

1/2 cup chopped onions

3 minced garlic cloves

28 ounce can of fire roasted crushed tomatoes 

1/4 cup of fresh chopped rosemary 

2 cans of cannellini beans (15 ounce each)

2/3 cup Parmesan cheese grated 

Mozzarella grated as much as you like for top

Pinch red pepper flakes

Salt and pepper if desired 

Pasta if desired

DIRECTIONS 

Preheat oven to 400 F

In iron skillet sauté onions about 4-5 minutes (I didn’t need oil in my old pan 🤪). Add minced garlic sauté for another minute. Add crushed tomatoes and rosemary cooking on low for about 5 minutes or until nice and hot. Mix in 1/3 cup of Parmesan cheese.

Pour into a 1 and 1/2 quart baking dish or a two quart one. Top with remaining cheese and some shredded mozzarella.

Cook in 400 degree oven for 15-20 minutes or until cheese start to brown.

We served ours over pasta.

Cranberry pork tenderloin in crockpot

 This is an easy festive crockpot dish. So good! One pound served about 4. I used a little tenderloin which was a bit over a pound and it cooked up a hair less than 3 hours on low in my small crockpot. Probably 2 hours and 45 minutes. This would also make great sandwiches!

INGREDIENTS 

For cranberry sauce: OR JUST USE WHOLE BERRY CANNED CRANBERRY SAUCE—then it is really easy!!

12 ounce bag of fresh or frozen cranberries 

1/2 cup sugar

1/2 cup ginger ale (or water)

Juice of one orange (about a fourth of a cup)

1 tablespoon orange zest (you can use less)

Maple syrup (to add if not sweet enough)

Balsamic vinegar (up to 1/4 cup)

Optional: teaspoon of fresh rosemary chopped

Note: I prefer doing half of the cranberry sauce recipe and mixing it with a can of whole berry cranberry sauce.

..........

1 pork tenderloin (mine was a bit over a pound)— you can make a larger one up to 3 pounds- will just take more time. This is pork tenderloin not pork loin.

2-3 teaspoons chopped rosemary or more if you like

Olive oil

Salt and pepper 

DIRECTIONS

For the sauce: place rinsed cranberries in pot with sugar and ginger ale ( or water if you don’t have any). You can add a teaspoon of chopped fresh rosemary if desired. Bring to a boil and reduce to medium , cooking ten minutes, stirring occasionally. Break or smash the cranberries as they soften . Add the orange juice and zest. Taste. If too tart add some maple syrup until sweetness desired. Add some balsamic vinegar to your liking. One recipe adds as much as 1/4 cup— but just add teaspoons at a time to your preference.

Meanwhile place your roast in the crockpot (I sprayed a bit of oil beforehand in the pot but probably wasn’t needed). Season the meat with salt and pepper if desired. Sprinkle the rosemary over the meat. Drizzle a bit of olive oil over the top. 

Reserve a cup of your cranberry sauce and place in refrigerator. Place the remaining sauce over the meat.

Cover and cook on low 2 hours and 45 minutes for the 1 pounder and up to 4 or even 6 hours on low for the larger portions. Note: test as it cooks when nearing done with a meat thermometer. When it reaches 145 F / 160 depending on how done you like it….remove from pan and let rest 5 to 10 minutes before cutting. Add your reserve sauce when serving. Note: In my big crockpot cooking 2 one pounders they were done 2 hours on low.

The variation in cooking times is due to the size of your meat and due to your individual crockpot. Mine was done at 2 hours 45 minutes on low in my crockpot . My meat was 1.19 pounds.

Ps. You can actually add some of the rosemary  to your cranberry sauce when cooking if desired. if desired.