Gluten-Free Blondies

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Prep Time: 10 minutes

Cook Time: 30-35 minutes

Servings: 9-12

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 sticks butter, melted
• 1 1/4 cups packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips, optional (dark, milk, or white)
• 1 cup toasted pecans or walnuts, chopped, optional

Directions

• Preheat oven to 350F degrees.
• For thick blondies, use an 8x8-inch square pan. For thin blondies, use a 9x13-inch pan. Line the pan with parchment paper, leaving a 1-inch overhang on two opposite sides of the pan.
• Whisk together gluten-free flour, baking powder and salt in a small bowl.
• In a medium bowl, stir together brown sugar and melted butter until smooth.
• Add eggs and vanilla. Whisk until creamy.
• Add gluten-free flour mixture. Mix with a wooden spoon until the batter is thick and smooth. If using chocolate chips and/or nuts, stir them in now.
• Spread batter into prepared pan. If using a 9x13-inch pan, it might look like there's not enough batter for the pan. Use a small spatula or the back of a spoon to evenly spread the batter into the pan.
• Bake until bars are golden brown and the top is shiny and slightly cracked. Approximately 35 minutes for an 8-inch pan and 30 minutes for a 9x13-inch pan.
• Place pan on a wire rack to cool. Bars will sink in the middle as they cool. Lift bars out of the pan with the overhanging parchment paper.
• Place bars on a cutting board and cut into squares with a sharp knife. When cut, the bars might look underbaked. That's normal. They are very moist and buttery.
• Store in an airtight container at room temperature for up to four days. Freeze cooled bars in a freezer container for up to two months. If you need to stack the bars, place a piece of parchment paper between the layers.

Prep Time: 10-15 minutes

Cook Time: 30-35 minutes

Servings: 4-6

Ingredients

• 20 oz. bag of frozen sweet potato crinkle fries
• 2-3 cups chili, homemade or canned (I always have chili in the freezer for one of my littles and the recipe can be found here on my website)
• 1-3 cups chihuahua cheese
• diced pickled jalapenos, to taste (optional)
• sour cream
• cilantro, minced
• other topping ideas: Pico de Gallo, guacamole, crushed tortilla chips, crumbled bacon, scallions...the options are endless

Directions

• Preheat oven to 425F degrees.
• Spread in a single layer the fries on a baking sheet. Bake 22-24 minutes or until they are very crispy (you need them to be crispy so they don't get soggy when the chili is added).
• Remove fries from the oven and using a spatula or tongs, make a pile in the center of the baking sheet.
• Top with chili and cheese and return to oven for 5-10 minutes until cheese is all melty.
• Top with pickled onions, sour cream and cilantro and/or all your favorite toppings and serve.

Prep Time: 5 minutes

Cook Time: 8-10 minutes

Servings: 1 10" pizza

Ingredients

• 1 10 in. pre-made pizza crust (I used gluten-free for Grandude)
• pepperoncini olive oil
• 
  
• 1/2 cup thousand island dressing (I used homemade, but a good store bought is good as well)
• 2 cups shredded Swiss cheese
• 6 ounces deli sliced corned beef, cut into squares or strips (use a good quality)
• 1 cup sauerkraut - rinsed and drained
• caraway seed to taste (optional)
• red pepper flakes to taste (optional)

Directions

• Preheat the oven to 410F degrees or according to package directions. Line a pizza pan with parchment paper.
• Drizzle crust with pepperoncini olive oil.
• Spread 1/2 of the salad dressing over the crust.
• Sprinkle with 1/2 of the Swiss cheese.
• Top with sauerkraut, corned beef and top with remaining cheese, then drizzle with remaining salad dressing.
• Sprinkle with caraway seed and red pepper flakes.
• Bake for 8- 10 minutes in the preheated oven, or until cheese melts and toppings are heated through.

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Servings: 8 pockets

Ingredients

• 8 oz. bulk country breakfast sausage
• 2 Tablespoons all-purpose flour (you can substitute gluten-free flour)
• 1 1/2-2 cups whole milk, warmed
• 1/2 teaspoon seasoned salt
• 1 teaspoon freshly ground black pepper, more or less to taste
• salt, if needed, to taste
• 1 (8-count) tube Grands refrigerated biscuits
• melted butter

Directions

• Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low.
• Sprinkle in the flour and stir so that the sausage soaks it all up. Stir it around and cook it for a minute or so to cook out the flower taste.
• Sprinkle in the seasoned salt, pepper and salt.
• Slowly whisk in the milk, whisking constantly.
• Cook the gravy, whisking frequently, until it thickens. This may take a good 10 to 12 minutes, don't rush this process. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning as needed.
• Either refrigerate gravy overnight or line a baking sheet with parchment paper, spread the gravy thin and freeze for 30 minutes.
• Preheat oven to 350F degrees.
• Pull each biscuit in half and place a 1-2 tablespoon spoonful of chilled gravy on a biscuit half and top it with another biscuit piece. Seal around the edges and tuck the edges under somewhat so they are less likely to pull apart.
• Repeat for remaining biscuits. Brush top of each biscuit with melted butter.
• Bake 15 to 18 minutes or until golden brown.
• Brush with more melted butter if desired and serve.

Prep Time: 5 minutes

Cook Time: 12-14 minutes

Servings: 4

Ingredients

• 4 flounder filets
• butter cooking spray
• taco seasoning (homemade from your pantry or store bought)
• 12 street taco tortillas, toasted
• guacamole (homemade or your favorite deli guacamole...I always have both on hand)
• pickled onions
• minced cilantro
• (everything is to taste and adjustable to your favorite taco toppings)

Directions

• Preheat oven to 375F degrees.
• Line sheet pan with parchment paper and spray fish on both sides with butter spray. Sprinkle liberally with taco seasoning mix on both sides.
• Bake in preheated oven for 12-14 minutes or until fish flakes easily.
• To assemble tacos, flake fish in large chunks and distribute between tortillas and top with guacamole, pickled onions and minced cilantro.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Servings: 4

Ingredients

Thousand Island Dressing:

• 3 Tablespoons dill relish
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 5 teaspoons spicy brown mustard, split
• salt and pepper to taste

Assemble Quesadilla:

• 4 large flour tortillas
• 2 cubs shredded Swiss cheese
• red pepper flakes, optional
• 1 1/2 lbs. deli-sliced corned beef, sliced into thin short strips
• 2 cups sauerkraut, drained
• 2 Tablespoons butter

Directions

Make the dressing: 

• Combine the relish, mayonnaise, ketchup, Worcestershire sauce and 1 teaspoon mustard in a medium bowl; season with salt and pepper (if you can make this ahead of time to let the flavors marry, would make it better).

Quesadilla Assembly: 

• Lay the tortillas on a work surface. Spread 1 to 2 teaspoons of the dressing in a thin layer over one half of each tortilla. Spread 1 teaspoon mustard over the other half of each tortilla.
• Sprinkle with red pepper flakes. Divide the cheese among the tortillas all over and lightly press in to dressing and mustard.
• Divide the corned beef and sauerkraut on one side of the tortillas; fold the other half over.
• Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas, then reduce the heat to medium low and cook until golden brown and crisp, about 3-5 minutes per side or until golden brown and crispy.
• Remove to a cutting board. Repeat with the remaining 1 tablespoon butter and 2 quesadillas.
• Slice the quesadillas into wedges. Serve with the remaining dressing for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

Servings: 6-8

Ingredients

• 14 oz. whipped cream cheese (full fat)
• 14 oz. sweetened condensed milk
• 1/2 cup key lime juice
• 1 Tablespoon lime zest (optional, more for garnish)
• 1 9 in. premade graham cracker crust
• whipped cream and lime zest for garnish, optional

Directions

• Add cream cheese to a large mixing bowl. Beat on high speed until it is light and fluffy.
• Add in the condensed milk. Beat until you have a smooth batter.
• Add in the lime juice and zest. Mix on low speed until they are evenly incorporated.
• Pour pie filling into the graham cracker pie crust. Use a spatula to smooth and even out the surface. Place pie into refrigerator or freezer to set.
• If placing in the refrigerator, it will need at least 4 hours to set (I left overnight). If placing in the freezer, it will only need about one hour to freeze.
• If you want to decorate the pie, wait for the filling to set and then decorate.
• If you freeze the pie, keep it frozen until ready to serve. If you refrigerate the pie, keep it in the fridge until ready to serve.