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Recipes
Gluten-Free Impossibly Easy Taco Pie
By kylaroy7
1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray
- 1 lb lean (at least 80%) ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 package (1 oz) gluten-free taco seasoning mix
- 1 can (4.5 oz) gluten-free chopped green chiles, drained
- 2 eggs
- 1 cup milk
- 1/2 cup Bisquick™ Gluten Free mix
- 3/4 cup shredded Monterey Jack or Cheddar cheese (3 oz)
- 3/4 cup chopped tomato
- 1 1/2 cups shredded lettuce, if desired
- Salsa, if desired
- Gluten-free sour cream, if desired
Mushroom Stuffing Balls
By kylaroy7
Stuffing as an appetizer.
- 1 1 32 2 2 butter, eggs, parsley, garlic powder, mushrooms, onion and cheese in a large bowl Add the stuffing and mix lightly. Shape the stuffing mixture into 32 (1-inch) balls and place them 2 inches apart on 2 baking sheets.
- 2 2 350°F. 15 at 350°F. for 15 minutes or until the stuffing balls are golden brown.
Classic Rice Pilaf
By kylaroy7
Preheat oven to 350 degrees F (175 degrees C)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cups long-grain white rice
- 3 cups chicken stock
- 1 1/2 teaspoons salt
- 1 pinch saffron (optional)
- 1/4 teaspoon cayenne pepper
Goldman's Coffee Cake
By kylaroy7
I got this recipe from Paula Deen's magazine
- 1 (18 1/4 ounce) box yellow cake mix
- 3 large eggs
- 3/4 cup vegetable oil
- 1 (8 ounce) container sour cream
- 1 1/4 cups brown sugar, firmly packed
- 1 tablespoon ground cinnamon
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter flavoring
Black Bean Salad
By kylaroy7
whisk together first 6 ingredients
- 2 T OJ
- 2 T lemon juice
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp hot sauce
- 2 (15 oz) cans black beans, rinsed and drained
- 1 cup cooked white rice
- 3 plum tomatoes, seeded and chopped
- 1 red bell pepper
- 1/2 green pepper
- 2 green onions
- 1 celery rib , diced
Spinach-Apple Salad With Maple-Cider Vinaigrette
By kylaroy7
Southern Living DECEMBER 2009
- Sugared Curried Pecans
- 1 (6-oz.) package pecan halves
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon curry powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- Maple-Cider Vinaigrette
- 1/3 cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2/3 cup olive oil
- Salad
- 1 (10-oz.) package fresh baby spinach, thoroughly washed
- 1 Gala apple, thinly sliced
- 1 small red onion, thinly sliced
- 1 (4-oz.) package crumbled goat cheese
Pear and Greens Salad with Maple Vinaigrette
By kylaroy7
1 In small bowl, mix all vinaigrette ingredients except oil with wire whisk
- 1/4 cup real maple syrup or maple-flavored syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup canola or vegetable oil
- 1/3 cup pecan halves
- 8 cups torn mixed salad greens
- 3 medium pears, peeled, cut into wedges
- 1/3 cup sweetened dried cranberries
No Bake Cookies
By kylaroy7
From the newspaper article we cut out as kids
- 2 C Sugar
- 1/4 C Cocoa Powder
- 1/2 C milk
- 1/2 C butter
- 1 tsp vanilla
- 1 pinch salt
- 1/2 C chunky peanut butter
- 3 C quick cooking oatmeal
Potato Chip Chicken Strips Recipe
By kylaroy7
In a shallow bowl, combine sour cream and seasonings
- 1 cup (8 ounces) sour cream
- 1/8 teaspoon garlic salt
- 1/8 teaspoon onion salt
- 1/8 teaspoon paprika
- 1 package (12 ounces) potato chips, crushed
- 2 pounds boneless skinless chicken breasts, cut into 1-inch strips
- 1/4 cup butter, melted
- Salsa, barbecue sauce or sweet-and-sour sauce
Gluten Free 7UP biscuits
By kylaroy7
1. Preheat oven to 425 degrees
- 2 Cups Gluten-free Bisquick Mix
- 1/2 Cup Sour Cream
- 1/2 Cup 7UP
- 1/4 Cup Melted Butter