MaryEllen's profile page
Recipes
Greek Pastitsio Casserole, GF
By MaryEllen
Also called Greek lasagna, pastitsio is a layered, baked pasta dish with a creamy white sauce
- 12 oz whole-grain GF pasta (penne or rotini)
- 1 1/2 lb lean ground beef
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 1/2 tsp salt, divided
- 1 tsp pepper
- 2 Tbsp flour (GF)
- 1 (8-oz) pkg light cream cheese
- 2 cups skim milk
- 1 (14.5-oz) can crushed tomatoes
- 1/4 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1 cup mozzarella cheese
- Chopped parsley
CHURRO CHEESECAKE (like Sopapillas)
By MaryEllen
Says the submitter: I am lucky if I get a taste of this when I take it somewhere
- 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls
- 2 pkgs. (8 oz. each) Philadelphia Cream Cheese, softened
- 1 tsp. Vanilla
- 1 egg, slightly beaten
- 1 cup Sugar, divided
- 2 Tbsp. ground cinnamon
- 13 ×9″ baking pan
- _________________________
Cinnamon Streusel Coffee Cake, GF
By MaryEllen
Our Cinnamon Streusel Coffee Cake is low FODMAP and gluten-free
- Cinnamon Streusel:
- 1/2 1/2 113 cup (1 stick; 113 g) unsalted butter, cut into pieces
- 3/4 3/4 3/4 cup (160 g) firmly packed light brown sugar
- 1 1 1 tablespoon cinnamon
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 to 1 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Cake:
- 3 3 1 to 1 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 11/2 11/2 11/2 teaspoons baking powder; use gluten-free if following gluten-free diet
- 11/2 11/2 11/2 teaspoons baking soda
- 1/2 1/2 1/2 teaspoon salt
- 11/2 11/2 339 cups (3 sticks; 339 g) unsalted butter, at room temperature, cut into pieces
- 11/2 11/2 11/2 cups (297 g) sugar
- 21/4 21/4 21/4 teaspoons vanilla extract
- 3 3 3 large eggs, at room temperature
- 11/2 11/2 11/2 cups (341 g) lactose-free sour cream, such as Green Valley Organics
- Optional Glaze:
- 1 1 1 cup (90 g) sifted confectioners’ sugar
- 1 1 1 tablespoon water
Queso blanco dip
By MaryEllen
In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos
- 8 oz block regular cream cheese, cut into 1/2 inch cubes
- 1 lb white American cheese, cut into 1/2 inch cubes (found in deli)
- 1 Tablespoon salted butter
- 1 (4oz can) Old El Paso chopped Green Chiles
- 2 Tablespoons cilantro, chopped fine (optional)
- 1 Tablespoon Old El Paso jalepenos, minced fine (optional)
- 3-4 Tablespoons milk
- 2-3 Tablespoons water
GF Soup Thickener
By MaryEllen
From a recipe for a Lightened-Up Broccoli Cheese soup in the Raleigh N&O 10/19/2016
- 2 cups Chicken Broth
- 1/2 C Instant Brown Rice
- 1 cup non fat milk
Slow Cooker Spinach and Artichoke Dip
By MaryEllen
Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper in...
- 2 (14-ounce) cans artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 8 ounces sour cream
- 1 small onion, diced
- 2 cloves garlic, crushed
- 3/4 cup grated Parmesan cheese
- 3/4 cup milk
- 1/2 cup crumbled feta cheese
- 1/3 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 8 ounces cream cheese, cubed
Banana Bread Mug Cake GF
By MaryEllen
Instructions Add all ingredients to a microwave-safe mug and mash/stir together until well-combined
- 1 large ripe banana mashed
- 1 large egg lightly beaten
- 2 tablespoons full-fat coconut milk or almond milk
- 1 teaspoons pure maple syrup* or honey
- 2 tablespoons coconut flour or 4 tablespoons almond flour
- 1 tablespoon raw walnuts chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- Pinch sea salt
Toffee-Pumpkin Pie Bars
By MaryEllen
In a medium bowl, combine gingersnaps, sugar, and flour
- For the Ginger Crumb Crust
- 2 cups crushed gingersnaps (about 35 cookies)
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup melted butter
- For the Filling
- 1 15 ounce can pumpkin
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 4 eggs, lightly beaten
- 1 1/2 cups half-and-half or light cream
- 1/2 cup toffee pieces
- 1/2 cup chopped pecans, toasted
- Caramel-flavor ice cream topping (optional)
Fresh Corn Muffins GF
By MaryEllen
Moist and tender homemade gluten free corn muffins made with sour cream and packed with sweet fresh corn kernels
- 1 cup (140 g) all purpose gluten free flour (I used Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup (132 g) coarsely ground yellow cornmeal
- 1/3 cup (67 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (128 g) sour cream (or ricotta cheese), at room temperature
- 8 tablespoons (112 g) unsalted butter, melted and cooled
- 2 eggs (100 g, weighed out of shell), lightly beaten
- 1/2 cup + 2 tablespoons (3 fluid ounces) milk (any kind), at room temperature
- 1 1/3 cups (210 g) fresh or frozen corn kernels (if fresh, sliced off about 2 large ears of corn)
Honey Beer Bread
By MaryEllen
Preheat the oven to 350 degrees F
- 3 cups all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 Tbsp. honey or agave nectar
- 1 bottle (12 ounces) beer
- 4 Tbsp. (half stick) butter, melted (**You can double this if you'd like**)