Below are the recipes that I received from our potluck. If any recipes have been omitted, please email them to me and I'll gladly add them. Enjoy!
Recipes for savory dishes, sweets and pumpkin cheesecake too that were shared at the 2007 potluck. It seems that the recipes for the sweets are in the blogosphere. If anyone finds them, please email us!
Barbecue Chicken Casserole
Mary Be.
1 package (1 pound, 4 ounces) Simply Potatoes Shredded Hash Browns
1 cup shredded sharp cheddar cheese
1/2 cup chopped onoin
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons olive oil
4 boneless skinless chicken breast
1/2 to 3/4 cup barbecue sauce
Heat oven to 400F. Spray 13x9-inch glass baking dish with nonstick cooking. spray. Palce potatoes, cheese and onion in baking dish. Sprinkle with salt and pepper, drizzle with olive oil. Mix well. Spread potatoes into think layer covering the bottom of the pan.
Arrange chicken breasts on top of potatoes. Pour desired amount of barbecue sauce over each breast. Bake, uncovered, for 30-35 minutes or until chicken is no longer pink and potatoes are crisp and golden brown.
Banana Cream Supreme
Lana
1 1/4 cups GF graham cracker crumbs [Lana used Kinnikinnick. She has used cinnamon Baffles as well.]
1/4 cup butter, melted
3 tablespoons sugar
1 cup sour cream
1/2 cup cold milk
1 package (3.4 ounces) vanilla instant pudding and pie filling
1 container (12 ounces) frozen whipped topping, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated or chopped
Place graham cracker crumbs in 1 quart bowl. Add butter and mix well. Press crumb mixture onto flat bottom of springform pan.
Whisk sour cream and milk until blended. Add pudding and mix until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of the filling on crust. Slice bananas; arrange over filling. Spread remaining filling over the top. Place pecans over the top.
Garnish as desired and to serve remove collar from pan. Cut into 12 wedges. Yields: 12 servings.
Blintz Casserole
Tracy
Will add later.
Chocolate Cherry Cake
Mary Bo.
1 package chocolate cake mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)
Grease and flour (rice) a 13 x 9 pan. Combine all ingredients in large bowl. Mix by hand stirring until well blended. Pour into greased pan, bake 40 minutes at 350 degrees F. Let cool.
Frosting
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
Combine in a small sauce pan: butter, sugar, and milk. Stirring constantly bring to a boil. Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick. Frost cool cake.
Cinnamon Coffee Cake
Easy Gluten-Free Baking, Elizabeth Barbone
Pat
Topping:
1/2 dark brown sugar, firmly packed
2 tablespoons granulated sugar
3 tablespoons white rice flour
1 teaspoon cinnamon
3 tablesppons butter, softened
Cake:
Dry Ingredients
1 cup white rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1 teaspon baking soda
1 1/2 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
Wet Ingredients
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup sour cream
Prepare the Topping:
In a small bowl, mix together all toppings ingredients, Using a fork or your fingers blend ingredients together. The ingredients should come together like damp sand. Set aside.
Preheat oven to 350 and grease and flour a 9-inch square pan.
Prepare Cake:
In a medium bowl, whisk together dry ingredients.
In a large mixing bowl, cream butter and sugar together until light fluffy. Use high speed on a handheld mixer or medium-high speed on a stand mixer. Add eggs, one at a time. Mix thoroughly between each addition.
Add dry ingredients. Mix until combined. Batter will be dry.
Add sour cream. Blend well until all ingredients are thoroughly combined. Scrape sides of the bowl. Spoon batter into prepared pan.
Sprinkle the topping over the batter. Bake for 25-45 minutes or until a knife inserted into the center of the pan comes out clean. Cool pan on a wire rack. Serves 8.
Mexican Fudge
Nancy
8 ounces cheddar cheese
8 ounces monterey jack cheese
3 eggs
4 ounces green taco sauce (Victoria brand is gluten free)
Shread cheeses and mix together. Put one half in 9-inch square pan. Mix eggs and green taco sauce together. Pour cheese in pan. Add remaining cheese on top. Bake at 350F for 30 minutes. Cut in 1 squares. Serve with tortilla chips.
Pepperoni Pizza
Alisa
Seasoned Pizza Crust, recipe below
Hormel Natural Choice Pepperoni
Jewel Six Cheese Blend
Seasoned Pizza Crust
The Gluten-Free Gourmet Bakes Bread, Betty Hagman
3 cups French Bread/Pizza Mix*
1/3 cup dry milk powder or almond meal
1 1/2 teaspoon Italian pizza seasoning
1 teaspoon salt
2 1/2 teaspoon dry yeast granules
4 egg whites
3 tablespoons olive oil or vegetable oil
1 teaspoon dough enhancer or vinegar
1 1/2 cups water more or less
Preheat oven to 400F. Lightly grease 2 cookie sheets or pizza pans.
Blend the dry ingredients in a medium bowl of your heavy-duty mixer and blend. Reserve some of the water. Turn the mixer to low and add flour mix. Add more water if needed to get a frim dough that can still be spread. Beat on high for 31/2 minutes.
Spoon the dough onto the prepared sheet(s) and spead in circle(s) about 12-inches in diameter, making sure the edges are raised to contain the sauce.
Let rise about 10 minutes and then bake for 10 minutes while preparing your toppins. Spread on your choice of pizza sauces, cheeses, and meats. Bake again about 22-25.
*French Bread/Pizza Mix Blend
3 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 tablespoons xanthan gum
2 (7-gram) packets
2 tablespoons egg replacer
1/4 cup white sugar
Combine ingredients and mix well. Store on pantry shelf.
Porcupine Balls
Mary Bo.
1 pound ground beef (I usually use 1 1/2 pounds ground sirloin, groundturkey is good too)
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup chopped onion (I don't like onion, so I skip this)
1/2 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper
1 can (15 ounce) tomato sauce
1 cup water2 teaspoon worcestershire sauce (Lea & Perrins is GF)
Mix hamburger, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into 12 balls.
Mix remaining ingredients; pour over meatballs. Cover and cook in 350 F degree oven 45 minutes. Uncover and cook 15 minutes longer.
Puppy Chow
Mary Ann
Recipe unknown. Mary Ann??
Spice Cupcakes
Betty
Namaste Spice Cake Mix batter baked in cupcake pans.
Spinach Dip in Bread Bowl
Tracy
Whole Foods 365 Brand Sandwich Bread Mix
2 package (10 oz.) frozen chopped spinach, thawed and thoroughly squeezed dry
1 container (16 oz.) sour cream
1 cup mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped
Follow instructions on Whole foods 365 Brand Sandwich Bread Mix. Place in round high-sided Pyrex or Corningware pan and let rise. Bake until cooked through for approximately 35-45 minutes. Let cool on rack.
Combine all ingredients for spinach dip and chill at least 2 hours.
Hollow out bread bowl and place dip in it immediately before serving.
Tex-Mex Pasta Salad
Wendy and Dave
1-10 ounce package GF fussilli or elbow pasta, cooked, drained, and rinsed in cold water
1-14.5 can black rinsed and drained
1 cup frozen corn kernels, thawed
1 red bell pepper, seeded and chopped
3 green onions, chopped
1 cup cubed cooked chicken (optional)
1 cup medium-spiced GF salsa
1/2 cup plain GF yogurt or low-fat GF sour cream
3 tablespoons GF mayonnaise
2 teaspoons ground cumin
salt and pepper taste
Combine drained pasta, black beans, corn, pepper, green onions and chicken, if used.
In a separate bowl, combine salsa, yogurt or sour cream, mayonnaise, cumin and salt and pepper.
Pour over pasta mixture and stil to blend. Refrigerate until ready to serve.
Toffee Chocolate Cheesecake
Laura and Wayne
Make crust:
1 cup Pamela's Pancake and Baking Mix
1/2 cup butter or margerine
3/4 cup minced pecans or roasted almonds
2 tablespoons sugar
Preheat oven to 350F. Combine Pamela's baking mix and suar.
Cut butter or margarine into baking mix using a pastry cutter. Stir in nuts. Press into a greased 8 (or 10) - inch spring form pan covering bottom and sides.
Filling:
2 8-ounce pacakges of Neufchatel cheese (cream cheese), softened
1 cup Heath Bits
2 large eggs
1/2 cup sugar
Cream sugar into cheese. Using a mixer on medium mix in eggs until well blended. Stir in 1/2 cup Heath bits. Pour into prepared crust. Spirnkle top with Heath Bits. Bake at 350F for 1 hour. Cool on wire rack to room temperature. Refrigerate 4 hours or overnight.
Trader Joe's Gluten-Free Peanut Butter Cookies
Brenda and Don
Frozen cookie dough. Bake and serve.
