This recipe was given to me by my sister-in-law. We both love to bake and cook and we always share our best recipes with each other. This one is a keeper!
Enjoy!
Kirsten
GARLIC LOVER'S CHICKEN
1/2 cup gluten-free bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
6 boneless, skinless chicken breast halves
1/4 cup butter, melted
1 to 2 garlic cloves, minced
1 1/2 tablespoons lemon juice
1) In a large resealable plastic bag, combine the first five ingredients.
2) Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
3) Place in a greased 13 x 9 inch baking dish.
4) Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.
5) Bake, uncovered at 350F for 25 minutes or until the juices run clear.
Sunday, October 13, 2013
Caramel Pecan Cheesecake
Cheesecake is one of my all time favorite desserts! This recipe is delicious and easily made gluten-free!
Enjoy!
Kirsten
CARAMEL PECAN CHEESECAKE
1 cup gluten-free graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons gluten-free flour blend of your choice
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 Kraft caramels
32 pecan halves
1) Mix crumbs, 3 tbsp. sugar and butter; press firmly onto bottom of 9 inch spring form pan.
2) Bake at 325F for 10 minutes.
3) Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream; mix well.
4) Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
5) Bake at 325F for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.
6) Place caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred.
7) Drizzle caramel over cheesecake and place pecan halves on top.
NOTES:
~This looks beautiful if you toss the pecan halves in just a bit of oil first and then in sugar.
Enjoy!
Kirsten
CARAMEL PECAN CHEESECAKE
1 cup gluten-free graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons gluten-free flour blend of your choice
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 Kraft caramels
32 pecan halves
1) Mix crumbs, 3 tbsp. sugar and butter; press firmly onto bottom of 9 inch spring form pan.
2) Bake at 325F for 10 minutes.
3) Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream; mix well.
4) Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
5) Bake at 325F for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.
6) Place caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred.
7) Drizzle caramel over cheesecake and place pecan halves on top.
NOTES:
~This looks beautiful if you toss the pecan halves in just a bit of oil first and then in sugar.
Aunt Betty's Brunch Casserole
This is an easy and delicious brunch casserole that you make the night before. Just pull it out of the fridge in the morning, bake and enjoy!
It's one of my favorites.
Enjoy!
Kirsten
PS: The recipe comes from, Aunt Betty, of course!
AUNT BETTY'S BRUNCH CASSEROLE
1 1/2 lbs. gluten-free pork sausage
9 eggs
3 cups milk
6 slices gluten-free bread, cubed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups cheddar cheese, shredded
1) Crumble sausage and brown well, then drain.
2) In a large bowl, beat eggs. Stir in remaining ingredients and sausage.
3) Pour into greased 9 x 13 inch baking dish, cover and refrigerate overnight.
4) Bake uncovered at 350F for 45 to 50 minutes.
NOTES:
~This is delicious served with salsa and sour cream, for a Mexican flair.
It's one of my favorites.
Enjoy!
Kirsten
PS: The recipe comes from, Aunt Betty, of course!
AUNT BETTY'S BRUNCH CASSEROLE
1 1/2 lbs. gluten-free pork sausage
9 eggs
3 cups milk
6 slices gluten-free bread, cubed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups cheddar cheese, shredded
1) Crumble sausage and brown well, then drain.
2) In a large bowl, beat eggs. Stir in remaining ingredients and sausage.
3) Pour into greased 9 x 13 inch baking dish, cover and refrigerate overnight.
4) Bake uncovered at 350F for 45 to 50 minutes.
NOTES:
~This is delicious served with salsa and sour cream, for a Mexican flair.
Thursday, October 3, 2013
Flan
This is one of my absolute favorite desserts! It's a little different from your typical Flan because it has cream cheese in it, which gives it a super rich and creamy texture. If your kids are adventurous, you might get them to try it. I don't think it's something that most kids will like, but the adults I know sure do! Pair it up with Taco Night and maybe my super delicious Mexican Rice recipe under "Side Dishes"!
Enjoy!
Kirsten
FLAN
1- 8 oz. bar of cream cheese
1 can sweetened condensed milk
1 can evaporated milk
3 eggs
1 teaspoon vanilla
6 tablespoons granulated sugar
1) Preheat oven to 350F and place a 9-inch glass pie plate or 8x8x2-inch baking dish in the oven, empty.
2) Using a hand mixer, blend cream cheese and condensed milk until smooth.
3) Add evaporated milk, eggs and vanilla. Blend and set aside.
4) Make caramel by melting the sugar in a small sauce pan over medium heat, stirring constantly, until completely melted and golden brown.
5) Pour hot caramel into the hot pie plate or baking dish, covering most of the bottom. Immediately pour the custard mixture over the caramel.
6) Using your hot pads, place the pie plate or baking dish into a larger baking dish with 1/2-inch of hot water in it.
7) Bake for 55-70 minutes or until a clean knife inserted in the center comes out clean.
8) Remove the flan from the water bath and place on a rack to cool. Loosen around the edges with a knife. Cool for 25 minutes before flipping over onto a serving platter.
NOTES:
~I softened the cream cheese just a bit in the microwave to make it easier to blend with the other ingredients.
~Mine is usually done after 55 minutes.
~The cans of sweetened condensed and evaporated milk are the "regular" larger sized cans - not the little ones.
Enjoy!
Kirsten
FLAN
1- 8 oz. bar of cream cheese
1 can sweetened condensed milk
1 can evaporated milk
3 eggs
1 teaspoon vanilla
6 tablespoons granulated sugar
1) Preheat oven to 350F and place a 9-inch glass pie plate or 8x8x2-inch baking dish in the oven, empty.
2) Using a hand mixer, blend cream cheese and condensed milk until smooth.
3) Add evaporated milk, eggs and vanilla. Blend and set aside.
4) Make caramel by melting the sugar in a small sauce pan over medium heat, stirring constantly, until completely melted and golden brown.
5) Pour hot caramel into the hot pie plate or baking dish, covering most of the bottom. Immediately pour the custard mixture over the caramel.
6) Using your hot pads, place the pie plate or baking dish into a larger baking dish with 1/2-inch of hot water in it.
7) Bake for 55-70 minutes or until a clean knife inserted in the center comes out clean.
8) Remove the flan from the water bath and place on a rack to cool. Loosen around the edges with a knife. Cool for 25 minutes before flipping over onto a serving platter.
NOTES:
~I softened the cream cheese just a bit in the microwave to make it easier to blend with the other ingredients.
~Mine is usually done after 55 minutes.
~The cans of sweetened condensed and evaporated milk are the "regular" larger sized cans - not the little ones.
Wednesday, October 2, 2013
Maple Glazed Chicken Legs
What a simple recipe and your kids will LOVE it! My kids thought it was so fun eating the chicken legs! My oldest son has Aspergers, so he has some sensory issues and doesn't like to get his fingers dirty, so we just wrapped the bottom part of his chicken leg in a napkin and he went to town!
Enjoy!
Kirsten
PS: This recipe comes from The Autism Cookbook (101 Gluten-Free and Dairy-Free Recipes, by Susan K. Delaine
MAPLE GLAZED CHICKEN LEGS
6 medium chicken legs
1 cup 100% maple syrup
2 tablespoons raw apple cider vinegar
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon curry seasoning (optional)
1) Preheat oven to 375F.
2) In a small mixing bowl, combine all ingredients except for chicken. Stir with a whisk until blended.
3) In a large freezer storage bag, combine glaze ingredients and chicken legs. Seal the bag and use your hands to gently blend the maple seasoning into the chicken from the outside of the bag. Refrigerate for 1 hour.
4) Place the chicken on a glass baking dish and bake 45 minutes or until golden brown.
NOTES:
~I bought two packages of all natural chicken legs for my family of four. I think I ended up with about 20 legs. I doubled the recipe and split them into two freezer bags.
~I did not dirty a mixing bowl. I just put the glaze ingredients right into the bag and mixed them up by sealing the bag and "squishing" it with my hands.
~I did not use the curry, as I didn't think my children would be fond of that flavor.
Enjoy!
Kirsten
PS: This recipe comes from The Autism Cookbook (101 Gluten-Free and Dairy-Free Recipes, by Susan K. Delaine
MAPLE GLAZED CHICKEN LEGS
6 medium chicken legs
1 cup 100% maple syrup
2 tablespoons raw apple cider vinegar
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon curry seasoning (optional)
1) Preheat oven to 375F.
2) In a small mixing bowl, combine all ingredients except for chicken. Stir with a whisk until blended.
3) In a large freezer storage bag, combine glaze ingredients and chicken legs. Seal the bag and use your hands to gently blend the maple seasoning into the chicken from the outside of the bag. Refrigerate for 1 hour.
4) Place the chicken on a glass baking dish and bake 45 minutes or until golden brown.
NOTES:
~I bought two packages of all natural chicken legs for my family of four. I think I ended up with about 20 legs. I doubled the recipe and split them into two freezer bags.
~I did not dirty a mixing bowl. I just put the glaze ingredients right into the bag and mixed them up by sealing the bag and "squishing" it with my hands.
~I did not use the curry, as I didn't think my children would be fond of that flavor.
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