* 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.
** 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
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.
* 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.
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).
* 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
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.
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.