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.

Pumpkin parfait gf

 Easy, gluten free, tasty . Recipe found at Canada Maple Syrup website. 

https://www.puremaplefromcanada.com/recipes/desserts/maple-pumpkin-pie-parfait/

Pumpkin black bean enchiladas

Very tasty and easy —original recipe here https://minimalistbaker.com/pumpkin-black-bean-enchiladas-gf-
 Or here https://minimalistbaker.com/wprm_print/98487

This is what it looks like before putting it in the wraps— I actually like this just like this and it would be good with rice this way. Go to link for how to make in a casserole. Also would be good as is and served with taco chips or the hard corn tortillas . The link above tells how to cook it. The link for sauce is below here.

1 and 1/2 cups chopped purple onion 

1 large chopped red or orange bell pepper

2 cups chopped kale

2 cans drained and rinsed black beans (I used one, but 2 is better)

3 cups enchilada sauce divided

Tortillas (8 (8 inch) or less if not using 2 cans of black beans

Enchilada sauce recipe https://nannykimsrecipes.blogspot.com/2022/10/pumpkin-enchilada-sauce.html?m=0

These Gf  tortilla work great in this dish— they bake up nicely. See the top link for oven directions. Basically you spread a bit of the sauce ( you have reserved from your  batch) in a pan and fill the tortillas putting seam side down and top with more sauce. Bake at 350 or I did it higher until warm and a bit crisp. Takes about 15-20 minutes.

Pumpkin enchilada sauce

 

Got this idea from here https://minimalistbaker.com/wprm_print/98340

This is really fast and nice flavors. Go to the link for extra spicy sauce— I altered it for myself as I can’t have the extra heat.

1   14.5 ounce can of diced tomatoes or fire- roasted tomatoes

1    15 ounce can pumpkin purée

1/3 cup raw cashews 

1 cup chicken broth or if vegan use vegetable broth 

2 and 1/2 teaspoons  cumin

1/2 teaspoon of smoked paprika 

1/4 teaspoon coriander

Sprinkle of chili powder

DIRECTIONS 

Blend in food processor or high speed blender. Taste and add more seasoning as needed. Serve warm over enchiladas or black beans etc.

Note: the cashews mix better if you let them soak a bit in hot broth first if you don’t have a high speed blender— which I don’t— but still tastes good even though I didn’t do it this time.

Link to black bean tortilla recipe that uses this sauce https://nannykimsrecipes.blogspot.com/2022/10/pumpkin-black-bean-enchiladas.html?m=0

Fagioli 2

 Very tasty- I substituted gradients plant-based ground be’f made from soy. Go to link for directions. Also I  have used just a 32 ounce box of beef broth instead of the 3 cans and it is still very good. https://togetherasfamily.com/wprm_print/7463

Ingredients

• 1 lb lean ground beef OR meatless soy crumbles (I used about 1/2 a bag
• 1 yellow onion finely diced
• ½ teaspoon salt
• 3 cans (14.5 oz each) beef broth
• 1 can (14.5 oz) petite diced tomatoes do not drain
• 1 jar (24 oz) spaghetti sauce (used Lidl marinara)
• 1 cup thinly sliced celery
• 1 cup thinly sliced carrots
• 1 can (15 oz) kidney beans drained & rinsed
• 1 can (15 oz) cannellini beans drained & rinsed
• 1 teaspoon ground oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 oz dried small shell pasta about 1½ cups

I cooked mine about an hour and added the brown rice pasta afterwards cooking 15 minutes more. I also microwaved the carrots for two minutes 30 seconds in my 900 watt microwave first as sometimes carrots take forever.

Here is the website https://togetherasfamily.com/pasta-fagioli-soup/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=456009088_14636274_267507

Enchilada casserole gf vegan

 Easy and tasty!

• 1 medium yellow or white onion, chopped (about 2 cups)
• 1 medium red bell pepper, seeded and chopped (about 1 ½ cups)
• 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
• 2 teaspoons chili powder (me instead use teaspoon of cumin plus some coriander and sprinkle of chili)
• 1 teaspoon dried oregano
• 1 can diced tomatoes (14.5 ounces; about 1 ½ cups), undrained
• 1 can cooked black beans (15 ounces; about 1 ½ cups), drained and rinsed
• 1 medium zucchini, sliced (about 2 cups)
• 1 cup corn kernels
• 5 cups coarsely chopped greens (kale, collards, or Swiss chard)
• 3 to 4 six-inch corn tortillas, cut into ½-inch squares
• 1 to 2 six-inch corn tortillas, cut into small rectangular "chips"
• Chopped cilantro and/or avocado for garnish (optional)

I found this here so go to the link for the details https://www.straightupfood.com/blog/2014/04/14/enchilada-casserole/

Plus you can find the book on Amazon

Impossible pumpkin pie gluten free

 Easy gf recipe

Ingredients 

15 ounces pumpkin purée ( not the pie filling— just plain pumpkin)

14 ounces sweetened condensed milk ( not evaporated milk)

1/2 cup GF Bisquick mix

2 eggs

2 tablespoons melted butter

Seasonings— do your favorite or  2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/4 teaspoon cloves. ( or use instead 1 & 1/2 teaspoons of pumpkin pie spice)

Directions 

Mix all together and place in greased pie pan cook in preheated  350 f oven for 34-40 minutes until middle is set.

Note: if you only have evaporated milk then add a 1/2 cup sugar to the recipe

For a vegan gf version we like this one:https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

Sweet and sour spam/ham

Apparently spam has become more popular than ever— so for the fun of it we tried this old recipe and really enjoyed it. Next time I will use more of the bell pepper as mine was small. I used rice vinegar for the vinegar.

Note: this would also be good with chicken in place of spam, I think.
 

Mexican corn cakes

So very tasty and quick. Nice lunch or supper if served with corn on the cob and salad. This makes 3 servings.

 

Note: I used GF bisquick so I added about 1 and 1/2 tablespoons of melted butter to the batter. I used 1 egg instead of the egg whites. I used unsweetened almond milk for the milk. .

DIRECTIONS 

1.  In small bowl mix Bisquick, corn meal, egg, milk. And if using gf bisquick include the addition of the melted butter.

2.  Heat griddle to 375 or mine at medium. For each pancake pour slightly less than 1/4 cup batter (this will make 6 pancakes).  Cook until edges are dry and flip until golden brown.

3. In small bowl mix salsa, olives, and corn. Heat this till warm in microwave.  

4. On each serving plate ( make sure microwaveable) place one pancake and top with 2 tablespoons of retried beans. Top with another pancake.  Spread about a 1/3 cup salsa mixture over the top. Shred some cheddar cheese on top. Microwave until cheese melts.

5. Top with sour cream if desired.

Gf Bisquick dumplings

 

3/4 cup gf Bisquick 

1 egg

1/3 cup milk

2 tablespoons butter melted 

1 tablespoon chopped fresh parsley 

Mix ingredients and drop by rounded tablespoon ( making 8 dumplings on top of soup or broth. Cook covered 10 minutes and then cook uncovered 10-15 minutes until done. I just used some leftover broth to make these and then added to our soup.

Chicken white wine stew for crockpot

We loved this and the leftovers next day were just as good. Made about 4-5 servings.
 Found here https://www.ambitiouskitchen.com/wprm_print/65138

Here are the ingredients, but go to the link for directions 

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces
• Freshly ground salt and pepper
• 2 cups chicken broth
• 1/2 cup dry white wine*
• 1 tablespoon worcestershire sauce
• 1 teaspoon balsamic vinegar
• 2 teaspoons chopped fresh rosemary (fresh is best!)
• 2 teaspoons chopped fresh thyme (fresh is best!)
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• Lots of freshly ground black pepper
• 6 garlic cloves, finely minced
• 1 large yellow onion, cut into chunks
• 3 large carrots, peeled and cut into 1/2-inch diagonal slices
• 1 pound yukon gold potatoes, diced into ½ inch cubes
• 
  
• 
  
• For last 20 minutes— see link directions:
• ¼ cup all purpose flour (or sub all purpose gluten free flour) or corn starch
• 1/2 cup unsweetened almond milk (or heavy cream or regular milk will work)
• 2/3 cup frozen peas

Note— this would be good with dumplings too.

This is different from some crockpot recipes as it has you brown the chicken first.

https://www.ambitiouskitchen.com/slow-cooker-white-wine-chicken-stew/?utm_source=web+stories&_gl=1%2Ajnbmm9%2A_ga%2AektDY0xjMWJUQTBURGFBUVNaVGlxQ1FibV9zck5va0xOQVJKeUZPOHllWXA3S3BzMjU4cUNUb0VZaU5HaXltZw.

Added dumplings the next night:

3/4 cup gf Bisquick 

1 egg

1/3 cup milk

2 tablespoons butter melted 

1 tablespoon chopped fresh parsley 

Mix ingredients and drop by rounded tablespoon ( making 8 dumplings on top of soup or broth. Cook covered 10 minutes and then cook uncovered 10-15 minutes until done. I just used some leftover broth to make these and then added to our soup.