Welcome To The Recipe Pot!

Are you tired of making the same dinners, over & over? I am!! The purpose of this blog is to share the great recipes I find & help add some new recipes to your pot!! Enjoy!!

(**Disclaimer - All recipes labeled "Gluten-Free" (or GF) are assuming that any questionable ingredients are, in fact, gluten-free!!)

Wednesday, January 30, 2013

Chicken Enchilada Puffs

** Recipe from Six Sisters' Stuff **

* 15 white frozen Rhodes rolls (thawed)
* 1 c. of Mexican blend shredded cheese
* 1 c. cooked chicken (diced or shredded)
* 1 can of enchilada sauce
* 1 jar of your favorite salsa
* 1/4 c. Mexican shredded cheese for sprinkling

Thaw rolls until they are no longer frozen (don't let rolls rise, only thaw them).  Heat oven to 350 and spray with non-stick spray.  Flatten out rolls and add a spoonful of salsa, a spoonful of enchilada sauce,  2 Tbl. of cooked chicken, and about 1 Tbl. of cheese.  Fold dough closed and pinch to secure food inside.  Place Puffs in a line on the sprayed cookie sheet; cover each puff with the rest of the enchilada sauce.  Add more cheese on top of puffs if desired.  Bake 15 - 20 min, or until the puffs are browned on top.  Serve with sour cream and salsa.

Saturday, November 10, 2012

GF Cinnamon Coffee Cake

** Recipe from yourglutenfreekitchen.com **

* 1 1/2 c. GF flour (one that has xanthan gum in it)
* 4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)

* 1/4 c. sugar
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 2/3 c. milk – warm to 120 degrees (use your microwave)
* 1 egg

For the cinnamon mix:
* 3 Tbl. butter, softened
* 1/2 c. brown sugar
* 1 1/2 tsp. cinnamon

Sugar glaze:
* 1 c. powdered sugar
* 1 - 4 Tbl. milk
* 1 Tbl. butter, melted
* 1/2 tsp. vanilla

Whisk all dry coffee cake ingredients together in a large bowl. Add egg and milk. Beat with hand mixer. Should look like thick pound cake batter. Pour into an 8×8" baking pan or a 9" pie plate sprayed with non-stick cooking spray. Set aside and let rest for 10 min.  In a large cereal bowl, mix together butter, brown sugar and cinnamon. (Use a fork to mix butter into the brown sugar until it forms clumps.)  After 10 min. rest is up, sprinkle the top with the cinnamon butter clumps. Push a few down with your fingers into the dough.
Place the baking pan in a COLD OVEN (no preheating!). Set it for 350 degrees and bake 25-35 min, or until a toothpick poked into the center comes out clean. Placing this is in a cold oven allows it to rise with the increase in heat in the oven.  When your cake is done, let it cool 10-15 min. Combine all the glaze ingredients and beat with a hand mixer until smooth and yummy. Pour over your coffee cake, slice and eat right away.

Thursday, October 25, 2012

One Bowl Homemade Chocolate Chip & Toffee Chip Brownies

** Recipe from Picky Palate **

* 1 stick/8 Tbl. unsalted softened butter
* 1 1/2 c. semi-sweet chocolate chips
* 1 c. all-purpose flour
* 1/4 tsp. kosher salt
* 1/2 c. granulated sugar
* 1/2 c. packed light brown sugar
* 2 large eggs plus 1 egg yolk
* 2 Tbl. vegetable oil
* 2 c. chocolate chunks
* 8 oz. bag milk chocolate toffee chips

Heat oven to 350.  Line an 8×8" baking dish with foil that has been sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until melted and hot, about 45 sec. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars. Mix a few times then add egg yolks and oil. Mix until well combined then add chocolate chunks and toffee chips.  Transfer batter to prepared baking dish, spreading evenly. Bake 35-40 min, until cooked through.

Chocolate Chip Pumpkin Bread

** Recipe from Our Best Bites **

* 2 c. all purpose flour (spooned into measuring cup and leveled)
* 1 c. whole wheat flour (again, don’t scoop!)
* 2 tsp. ground cinnamon
* 1/2 tsp. nutmeg
* 1/4 tsp. ground cloves
* 1 tsp. baking soda
* 1 1/2 tsp. baking powder
* 1 tsp. table salt
* 1/2 c. brown sugar
* 1 1/2 c. white sugar
* 6 oz. container vanilla yogurt
* 3 eggs, slightly beaten
* 15 oz. can pumpkin puree
* 1/2 c. canola oil
* 1 tsp. vanilla extract
* 1 c. chocolate chips (plus a few extra for the top of loaves)

Heat oven to 350.  Spray 2 - 9×5" (or similar sized) loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.  In a separate mixing bowl combine both sugars & whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, & vanilla and whisk until smooth.  Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake 50-60 min. or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t over bake!  Let cool 10 min. and then run a sharp knife around edge of pan and remove loaves from pan.

Monday, October 1, 2012

GF Pull-Aparts

(Left: Garlic-Parmesan Pull-Aparts; Right: Pepperoni-Stuffed Pull-Aparts)
** Recipe from Gluten Free Gobsmacked **

Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so).   
* 1 c. warm milk (or water or soy milk or rice milk), between 110*-115*F
* 1 Tbl. yeast
* 1 Tbl. honey
* 4 Tbl. melted butter (for dough) + more (for rolling dough balls in)
* 1 egg
* 2 1/4 c. Gluten Free Flour Mix (70% whole grain/30% starch)
* 2 tsp. xanthan gum
* 1 1/2 tsp. baking powder
* 1 tsp. salt
For Garlic-Parmesan Pull-Aparts Add:
* 1 1/2 tsp. granulated garlic
* 1/2 c. shredded parmesan

Heat oven to 375.  Flip pie plate upside down onto a piece of parchment paper.  Trace outer edge.  Cut to fit your tracing.  Flip pie plate right side up.  Lightly butter inside bottom of pie plate (to help parchment stay in place).  Press the now circle-shaped parchment into pie plate.  Edges will wrinkle up a bit, but will make it so much easier to get pull apart out of pan when done.  Mix together warm milk (110*-115*F), yeast and honey.  Set aside to proof.  In mixer bowl, blend dry ingredients:  GF Flour mix, xanthan gum, baking powder and salt.  If you are making garlic parmesan version, add granulated garlic now.  Add wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.  Mix on low until blended.  Then turn mixer up a little faster and mix an additional 2-4 min. Melt a couple of Tbl. of butter into a cereal bowl.  Divide dough into 12 balls (about 2-2 1/2" in diameter).  Roll each in melted butter then place into parchment lined pie dish.  Sprinkle with parmesan cheese.  Bake 20-25 min. until the tops are golden brown and the internal temperature registers between 195-204*F.   Serve warm with an appropriate dipping sauce (if you’d like). 

Wednesday, September 5, 2012

Lemon Loaf Cake

** Recipe from Annie's Eats **

* ¾ c. cake flour
* ¾ c. all-purpose flour
* 1 tsp. baking powder
* ¼ tsp. baking soda
* ½ tsp. salt
* 1 c. plus 2 Tbl. granulated sugar
* 4 lg. eggs, at room temperature
* 2 Tbl. grated lemon zest (about 1-2 lemons)
* 2 Tbl. freshly squeezed lemon juice
* 1 c. unsalted butter, melted and cooled
* ¼ c. sour cream
* 1 tsp. vanilla extract

* 3 Tbl. granulated sugar
* 3 Tbl. freshly squeezed lemon juice

* 1 c. confectioners’ sugar
* 2-3 Tbl. freshly squeezed lemon juice

For cake:  heat oven to 350.  Grease & flour a 9 x 5" loaf pan.  In a medium bowl, combine flours, baking powder, baking soda & salt.  Whisk to blend and set aside.  In bowl of an electric mixer, combine sugar, eggs, lemon zest & lemon juice.  With mixer on low, blend in melted butter.  On low, mix in half of dry ingredients just until incorporated.  Beat in sour cream & vanilla until combined.  Mix in remaining dry ingredients, again just until incorporated.  Transfer batter to prepared pan.  Bake 20 min, then rotate pan & reduce oven temp. to 325.  Continue baking 30-35 min, or until a toothpick inserted in center comes out clean.  Let cool in pan at least 15-20 min.  Turn cake out of pan and transfer to a wire rack set over a baking sheet.
For syrup:  combine sugar and lemon juice in a small saucepan over medium heat, cooking just until sugar is completely dissolved.  Poke top of warm cake all over with a toothpick or skewer and pour lemon syrup over top. 
For Glaze:  When cake is completely cool, combine confectioners’ sugar & lemon juice in a small bowl and whisk to blend until smooth.  Drizzle glaze over top of cake.  Let stand briefly until glaze sets.  Slice and serve.

Tuesday, August 14, 2012

Quick Lasagna Toss

** Recipe from Mr. Food **

* 12 lasagna noodles, broken into large pieces 
* 1 lb. hot Italian sausage, casing removed  (could use ground beef, etc.)
* 1 (26 oz.) jar spaghetti sauce 
* 1 c. ricotta cheese 
* 2 c. (8 oz.) shredded mozzarella cheese
* 1/2 c. grated Parmesan cheese
* 1/2 tsp. dried basil
* 1/2 tsp. black pepper
Cook noodles according to package direction; drain.  Meanwhile, in a soup pot, cook sausage over med-high heat for 6-8 min, or til no pink remains, stirring to crumble sausage; drain.  Add noodles and remaining ingredients; mix well. Reduce heat to medium-low and cook 6 - 8 min, or until heated through and cheese has melted. Serve immediately.
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