25 Gluten Free Recipes

http://www.favehealthyrecipes.com/Gluten-Free/25-Top-Notch-Gluten-Free-Recipes/ct/1

I got t his from, From the Kitchen.

Pizza Cupcakes-

Pizza Cupcakes-
1- can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup pizza sauce
1/4 cup mini pepperoni slices
1/4- lb mild Italian sausage, cooked and drained
1/2 cup shredded mozzarella cheese (2 oz)

Directions:
1) Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups.
2) In small bowl, mix sauce, pepperoni, sausage and 1/4 cup of the cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with about 1 teaspoon additional cheese.
3) Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve.

Hope y’all Enjoy!!

Classic Pesto

Classic Pesto Ingredients Several bunches of fresh basil Pine nuts Several cloves of fresh garlic Grated Parmesan cheese Olive Oil
  Instructions 1.  Wash and dry basil leaves. Remove stems and place leaves into a food processor or blender. 2.  Add a handful of pine nuts. 3.  Add 1 to 2 cloves of garlic. 4.  Add some parmesan cheese. 5.  Drizzle in olive oil. 6.  Pulse or puree until ingredients have turned into a paste. 7.  Taste, then add more of each ingredient until you like the result. Too much garlic? Add more basil, pine nuts and cheese. Too dry? Add more olive oil. Toss with pasta and serve. For a more luxurious sauce, stir in a bit of heavy cream or half-and-half.

Easy Asparagus Gratin

• 2 1/2 tablespoons olive oil
•  salt and pepper, to taste
• 1 pound slender asparagus, ends trimmed
• 1/4 cup Parmesan cheese, grated
•  juice of 1/2 a lemon

Instructions

1. Preheat oven to 450 degrees F.
    
2. Pour oil into an oval gratin or other shallow baking dish and add some salt and pepper.
    
3. Add asparagus, turning it to coat with oil.
    
4. Bake until asparagus is tender and beginning to brown at the edges, 12 to 15 minutes. Sprinkle with cheese and squeeze lemon juice over.

Read more at http://www.recipelion.com/Vegetables/Easy-Asparagus-Gratin/ct/1#Oxw9310Uppk13b5g.99 

Asparagus Cheese Casserole, Asparagus Casserole, Low Calorie Asparagus Dish

I love asparagus, but my DH, my YDD, her son and her BF do NOT like it at all so I very seldom get to eat it.  Now my YDD, her BF and their son don’t live with us but when you make a casserole, it serves a lot of people.  I know that I could freeze it but an asparagus casserole is just not the same after it’s been frozen.  I will tell you that asparagus is an acquired taste.  Asparagus can be grilled, baked, broiled, eaten in casseroles, etc……  Look at the bottom of these recipes for the link and you might find out that you really do like/love asparagus!!!

Serves: 12

Cooking Time: 30 min

Ingredients

• 4 tablespoons unsalted butter
• 1 teaspoon unsalted butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground mace
• 1 cup milk

• 1/2 cup whipping cream
• 10 1/2 ounces frozen asparagus spears, cooked and drained
• 2 large eggs, hard-cooked, peeled and coarsely chopped
• 3/4 cup grated sharp Cheddar cheese
• 1/2 cup minced blanched almonds
• 1 cup soft white bread crumbs
• 1/4 cup freshly grated Parmesan

Instructions

1. Preheat oven to 350 degrees F.
    
2. In a medium saucepan set over moderate heat, melt the butter.  Spoon 4 teaspoons of the melted butter into a bowl. Set aside.
    
3. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes.
    
4. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth.
    
5. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds.
    
6. Pour the cream sauce over the layers.
    
7. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole.
    
8. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown.

Asparagus Casserole

• 2 packages frozen asparagus spears, thawed
• 1 can condensed cream of celery soup
• 1 can condensed cream of chicken soup
• 2 cups crushed saltine crackers
• 1 cup cubed process American cheese {Velveeta}
  

• 1 egg

Instructions

1. In large bowl, combine all ingredients well. Pour into lightly greased slow cooker. Cover and cook on HIGH setting for 3 to 3 1/2 hours.
    
2. After cooking, dish may be held on LOW setting for up to 2 hours before serving.

Low Calorie Asparagus Dish
Saute spears in a drizzle of olive oil with finely chopped garlic cloves, with ground pepper and sea salt to taste. I sometimes top it with a little hormel bacon bits. Not the fake crunchy ones. Do all of this in a non-stick skillet on the stove top, and do it till it is tender and slightly charred or blackened. Lots of flavor and shed a ton of fat and calories. You could also add sliced rings of onions so they would carmelized while cooking.
Read more at http://www.recipelion.com/Casserole-Recipes/Asparagus-Cheese-Casserole/ct/1#e9O4AVLdDXFpVfOJ.99 

Bacon and Cheese Stuffed Chicken Breast

• 4 boneless, skinless chicken breast halves (1 to1 1/4 lbs)
• 4 bacon slices, cooked and crumbled
• 2 ounces sharp cheddar cheese, cut into 4 pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika (optional)
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 2/3 cup reduced-sodium chicken broth
• 2 tablespoons finely chopped parsley

Instructions

1. With a sharp knife, cut a pocket into the thickest side of each chicken breast.
    
2. Stuff each half with 1/4 of the bacon and a piece of cheese.
    
3. Seal with a toothpick.
    
4. Sprinkle chicken with salt, pepper and paprika.
    
5. Heat oil in large nonstick skillet over medium-high heat.
    
6. Add chicken and cook 4 minutes per side, until browned.
    
7. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through.
    
8. Remove from skillet and cover loosely with foil to keep warm.
    
9. Stir cornstarch into chicken broth with a fork until dissolved.
    
10. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet.
     
11. Cook 3 minutes, until sauce is thickened.
     
12. Add chopped parsley.
     
13. To serve, spoon over chicken.

Read more at http://www.recipelion.com/Chicken-Recipes/Bacon-And-Cheese-Stuffed-Chicken-Breast-Recipe#drEMutqo7cVMxVSD.99 

Apple Stuffed Chicken Breast

• 4 chicken breast halves; boneless, skinless
  

• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 2 medium tart apples; peeled, cut in thin slices
• 1 cup apple cider
• 1 tablespoon cornstarch

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Instructions

1. Place chicken breast halves between 2 pieces of waxed paper.
    
2. Pound chicken to 1/8-inch thickness.
    
3. Mix sugar and cinnamon.
    
4. Coat apple slices with sugar mixture.
    
5. Divide apples among chicken breast halves; secure with toothpicks.
    
6. Cover and grill chicken 4-6 inches from medium coals, 20-25 minutes, turning after 10 minutes, until done.
    
7. Remove toothpicks.
    
8. Mix the apple cider and cornstarch in 1 quart saucepan.
    
9. Cook over medium heat until thickened and bubbly.
    
10. Spoon over chicken.

Read more at http://www.recipelion.com/Chicken-Recipes/Apple-Stuffed-Chicken-Breast-Recipe/ct/1#FrgttMwGxKdl1fYq.99 

Super Oven Fried Chicken

• 4 fresh leg quarters
• 1/2 cup butter or margarine, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup bread crumbs

Instructions

1. Mix salt, pepper and breadcrumbs.
    
2. Dip leg quarters, one piece at a time into butter turning to coat. Roll into breadcrumb mixture until thoroughly coated.
    
3. Place in lightly greased 9×13 inch baking pan.
    
4. Bake in 375 degree oven for about 50 minutes or until brown and crisp.

Read more at http://www.recipelion.com/Chicken-Recipes/Super-Oven-Fried-Chicken/#oylB3zfAfCfioqhz.99 

Create Your Own Signature Mini Pies

Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!)

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any “fillings” you want. – Cheeseburger, Pizza, BLT, Chicken and Veggies, etc…. You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the “Bisquick Mixture” – and bake at 375 for 25-30. It’s a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!
Recipe from Betty Crocker

Peanut Butter Cookies

1/2 cup shortening (I use butter) 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg (well beaten) 1 1/4 cup flour* 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Cream shortening/butter and peanut butter. Add sugars gradually and cream well. Add egg. Sift dry ingredients together and add to mixture. Chill. Form into balls the size of a walnut and place on a lightly greased cookie sheet. Flatten each ball with a fork in one direction, then again in the opposite direction to make a criss-cross pattern. Bake the cookies in a moderate oven (350°F) for ten to twelve minutes. This recipe makes about four dozen cookies. These cookies freeze well. *If you are using self rising flour omit the baking soda and baking powder. http://www.choosingvoluntarysimplicity.com/our-favorite-peanut-butter-cookies/