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Category Archives: kid-friendly

Baked Oatmeal

BAKED OATMEAL

Mix in a large bowl:

3 cup oats

1 cup brown sugar

2 teaspoon cinnamon

2 teaspoon baking powder

1 teaspoon salt

Add:

1 cup almond milk

1/2 cup melted butter (1 stick)

2 teaspoon vanilla

You could add 3/4 C. applesauce or Pumpkin if you want

Optional 3/4 cup, dried apples, strawberries, blueberries, etc.

Spread in a 9×13, bake 350 for 40 minutes

Caramelized Onion, Garlic and Bacon White Pizza

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Recipe Credit

* 1 Udi’s Gluten Free Pizza Crust (or Regular Crust!)
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 large yellow onion, halved, thinly sliced
* 1/2 teaspoon kosher salt
* 4 cloves garlic, minced
* 1 teaspoon apple cider vinegar
* 5 strips bacon, cut into 1/2-inch pieces
* 1 1/2 cups shredded mozzarella cheese
* 1/4 teaspoon crushed red pepper flakes
* 2 tablespoons thinly sliced fresh basil leaves

Directions

1. Preheat oven to 425 degrees. Place pizza crust onto a pizza pan or pizza stone, brush with olive oil; set aside.
2. In a medium skillet, melt butter over medium heat. Add in the onion, season with the salt and cook until onions are browned and caramelized, approximately 30 minutes, stirring occasionally. Add in the garlic, stir to combine. Stir in the vinegar; set aside.
3. Meanwhile, heat a medium skillet over medium-high heat. Add in the bacon and cook until bacon begins to crisp, approximately 4 – 5 minutes; drain; set aside.
4. Top the pizza crust evenly with the mozzarella cheese, sprinkle with the crushed red pepper flakes, top evenly with the caramelized onion mixture and then the bacon.
5. Place in preheated oven and bake until golden brown, approximately 15 minutes. Remove from oven, top with sliced basil leaves, cut into serving slices and enjoy!

Blueberry Raspberry Corn Muffins

Blueberry Raspberry Corn Muffins

recipe credit: gluten free zen

Preheat oven to 350 degrees/ Makes 15 Muffins

1 Package Bob’s Red Mill Gluten Free Cornbread Mix

2 Eggs

1 3/4 Cups Almond Milk

1 Cup Frozen Blueberries

3/4 Cup Frozen Raspberries

Raw Sugar

Combine cornbread mix, eggs, and almond milk in a large bowl and whisk until thoroughly combined. Fold in blueberries and raspberries. Line muffin tin with papers and fill to top. Sprinkle with raw sugar.

Bake for 25 minutes.

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

recipe credit: Cornerstone Cooking

Makes 8 tacos (serves 4).
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients:
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

Directions:
1) In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

3) Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.

4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5) As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

7) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Note: Corn tortillas are resilent to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

Better Than Takeout Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice

recipe credit: Rachel Schultz
Serves 5-6

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Mix soy sauce throughout and remove from heat.

Crispy Seasoned Chicken

Crispy Seasoned Chicken

recipe credit: Adventures of a Gluten Free Mom

  • 2 1/2 lbs. Assorted Bone-In, Skin-On Chicken Parts
  • 2 – 3 Tbs. Coconut Oil, melted
  • 1/2 tsp. Sea Salt (more or less depending on taste)
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cumin
  • 1 tsp. Oregano (optional)

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Thaw and rinse chicken parts, pat dry with a towel, set aside and bring to room temperature.
  3. In a small bowl, combine sea salt, paprika, garlic powder, onion powder, cumin and oregano.
  4. Drizzle chicken parts with melted coconut oil, sprinkle chicken liberally with seasoning.
  5. Place chicken pieces on wire rack and set into a baking sheet.
  6. Bake chicken at 375 for approximately 25 – 30 minutes (up to 40 minute for larger chicken breasts), or until the internal temperature reaches 165 degrees with a digital thermometer. Remove from oven and allow to rest for 10 minutes before serving (this little step is very important if you like juicy chicken!).

Grandma Kathy’s Meatballs

Grandma Kathy’s Meatballs

recipe credit: Heidi Peck

3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9×13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

Gluten Free Ho Hos

Gluten Free Ho-Hos

Recipe Credit: Gluten Free on a Shoestring

  • 1/2 cup (70 grams) all-purpose gluten-free flour (I use Better Batter)
  • 1/4 teaspoon xanthan gum (omit if using Better Batter)
  • 1 tablespoon (5 grams) natural unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • dash (1/8 teaspoon) kosher salt
  • 8 ounces semi-sweet chocolate, chopped (divided)
  • 3 tablespoons unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon pure vanilla extract
  • 2 extra-large eggs, beaten
  • 6 tablespoons warm water (plus more, if necessary)
  • 1 packet (1 scant tablespoon) unflavored powdered gelatin
  • 1/4 cup cool water
  • 2 cups heavy cream
  • 3 tablespoons confectioner’s sugar, plus more for dusting
  • 3 tablespoons nonhydrogenated vegetable shortening
Instructions
  1. Grease a quarter sheet pan well with unsalted butter. Line with a sheet a wax paper, and grease the paper with unsalted butter, and set the pan aside. Preheat the oven to 350 degrees F.
  2. In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well.
  3. In a separate large, microwave-safe bowl, place 3 ounces of chopped chocolate and the butter. Microwave on 50% power for 45 seconds at a time, stirring in between, until the chocolate and butter are melted and smooth. Allow to cool briefly. Add the granulated sugar and vanilla, and mix well. Add the eggs and water, and mix until well-combined. Add the dry ingredients to the chocolate mixture (see photo), and mix until well-combined. The batter should be pourable. If it seems too thick, thin it with another tablespoon or two of water.
  4. Pour the batter into the prepared pan, and shake from side to side and back and forth to distribute the batter evenly in the pan. Smack the bottom of the pan against the counter to burst the air bubbles, and place it in the center of the preheated oven.
  5. Bake for about 10 minutes, or until the cake is just set and is firm to the touch. Check at 8 minutes, and watch carefully.
  6. While the cake is in the oven, place two large pieces of wax paper (or 2 tea towels) flat on the counter side by side and sprinkle both generously with powdered sugar. As soon as the cake is removed from the oven (before it has had a chance to cool at all), turn it out onto one sheet of wax paper (or one tea towel) and remove the pan. Carefully pull back what is now the top layer of wax paper and discard it. Cut the cake in half width-wise (see photo). Remove one half of the cake to the other sheet of wax paper.
  7. Working quickly, dust the top of one half cake with more powdered sugar, and, starting at a short end, begin to roll the cake away from you as tightly as possible (see photo). Gently squeeze the cake with your hands to secure it as rolled. Place the roll, seam side down, still wrapped in wax paper on a wire rack to cool completely. Repeat with the remaining half cake.
  8. While the cakes are cooling, make the filling. In a small microwave safe bowl, place the contents of the packet of powdered gelatin and the 1/4 cup water, and mix to combine. Allow to sit for a few moments until the gelatin swells. It will be lumpy. Microwave the gelatin mixture for 30 seconds, stir (see photo) and set it aside.
  9. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and 3 tablespoons confectioner’s sugar on high until soft peaks form (see photo). add the slightly cooled gelatin mixture, and whisk again on high until the mixture has thickened (see photo again). Place the filling in the refrigerator to chill while the cakes finish cooling.
  10. Once the cakes have cooled completely, gently unroll one cake and peel back any wax paper that has adhered to the top of the cake. The cake will almost certainly have cracked in various places, and it’s fine. Spread an even layer of filling about 1/4 inch thick over the entire surface of the cake, spreading it more thinly as you reach the edges. Reroll the cake tightly, and cover it tightly with plastic wrap. Repeat with the remaining cake. Place both rolls in the refrigerator to chill. You will have left over filling — not a particularly troubling problem.
  11. While waiting for the rolls to chill, make the chocolate topping. In a medium-sized microwave safe bowl, place the remaining 5 tablespoons of chopped chocolate and the 3 tablespoons of shortening. Place the bowl in the microwave and heat for 45 seconds at 50% power. Stir the mixture, and heat again for 45 seconds at 50% power. Stir and repeat if necessary until all the chocolate is melted and smooth.
  12. Remove one chocolate roll from the refrigerator and unwrap and discard the plastic wrap. With a very sharp knife, slice the roll into four equal pieces by cross-section. Dip the tops and sides of each roll in the melted chocolate mixture, and place each roll on clean parchment paper. Repeat with the remaining chocolate roll from the refrigerator. Allow the rolls to sit until the chocolate sets – either at room temperature or in the refrigerator. The chocolate coating will seal the rolls, and they will last at least at least a day or so on the counter, or a few days in the refrigerator.
  13. Duly Noted
    This recipe can be easily doubled. For all the trouble, if I were you — I’d double it. Just be sure to divide the cake batter between two quarter sheet pans and bake each separately in the oven (to ensure even baking). If you try to bake the whole cake in a larger, half sheet pan (and I speak here from very recent and unsettling personal experience), it will be too difficult to handle effectively. Trust me. If you double the batter, you won’t need to double the filling, but you will need to double the topping.
    These are a bit of trouble, but not too much and they are entirely worth it. They’re as good as you remember – and even better still.
    Google Recipe View Microformatting by Easy Recipe
    My instructions may be long, but it’s only because they’re explicit. Follow them to the letter, and you’ll be successful. Try not to modify the recipe at all the first go ’round, until you get the feel of it. And remember – cream filling heals all cracks, and chocolate topping covers the ones it doesn’t.

frozen hot chocolate

Frozen Hot Chocolate

recipe credit

5-6 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)
2 tsp.  hot chocolate powder mix (I like to use Stephens-brand hot chocolate mix)
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice (to make it a little more rich, use frozen milk cubes)
*Whipped cream (see below or store-bought)
Chocolate shavings

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature.  In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.

*Whipped Cream:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.

Peanut Butter Chex Mix

Peanut Butter Chex Mix (Gluten Free/Low Sugar)
recipe credit: Alison Eldred
Ingredients:
  • 9 cups Chex Mix Corn cereal
  • 2 cups Cocoa Crispies cereal
  • 1 can cashews (or peanuts)
  • ¼ cup butter
  • 1 tsp Vanilla
  • 1 cup of peanut butter
  • 3/4 cup splenda or 1 ½ cups sugar
Directions:
  • Measure cereal into large bowl
  • Melt the following together: butter, peanut butter add vanilla once liquified.
  • Mix cereal, and nuts.
  • Pour melted ingredients over mix and stir until evenly coated.
  • Add Splenda or sugar.
  • Spread on waxed paper to cool. Store in airtight container or refrigerator.