Nutty Stuffed Mushrooms - Laura
18 large fresh mushrooms/ or 36 white mushrooms for bite sized appetizers
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, diced
3 tablespoons butter
1/4 cup dry GF bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
dash cayenne pepper
1. Remove stems from mushrooms; set caps aside.
2. Toss Mushroom caps in large bowl with olive oil to lightly coat
3. Finely chop stems; place in a paper towel and squeeze to remove any liquid. In a skillet, saute chopped mushrooms, garlic and onion in butter for 5 minutes or until tender. Remove from the heat; set aside.
4. In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add mushroom mixture. Stuff firmly into mushroom caps. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 15-18 minutes or until tender. Serve warm.
Chicken Enchiladas - Tracy
The Best Make-Ahead Recipes, From the Editors of Cooks Illustrated
Serves 4 to 6
2 tablespoons vegetable oil
1 medium onion, minced (about 1 cup)
3 tablespoons chili powder
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons sugar
½ teaspoon salt
1 pound boneless, skinless chicken thighs (about 4), trimmed and cut into ¼ inch wide strips
2 (8-ounce) cans tomato sauce
1/3 cup water
½ cup minced fresh cilantro leaves
1 (4-ounce) can pickled jalapenos, drained and chopped (about ¼ cup)
10 ounces sharp cheddar cheese (or Monterrey Jack), shredded (about 2 ½ cups)
10 (6-inch) corn tortillas
1. Adjust and oven rack to the middle and heat the oven to 300 degrees. Heat the oil in a large saucepan over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, 5 -7 minutes. Stir in the chili powder, garlic, coriander, cumin, sugar and salt and cook, stirring constantly, until fragrant about 30 seconds. Stir in the chicken and coat thoroughly with the spices about 30 seconds.
2. Stir in the tomato sauce and water and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the chicken is cooked through and the flavors have melded, 8 - 10 minutes.
3. Pour the mixture through a medium-mesh strainer into a medium bowl, pressing on the strained chicken mixture to extract as much sauce as possible. Transfer the chicken mixture to a large plat and freeze for 10 minutes to cool: when cool, combine the chicken with the cilantro, jalapenos, and 2 cups of the cheddar in a medium bowl. Transfer the sauce to an airtight container.
4. Spray both sides of the tortillas with vegetable oil spray. Place five of the tortillas onto a baking sheet. Bake until the tortillas are soft and pliable, 2 to 4 minutes. Transfer the tortillas to a clean work surface. Place a heaping 1/3 cup filling onto the center of each warm, softened tortilla and roll it up tightly. Arrange the enchiladas, seam side down, in a single layer in a 13x9-inch baking dish. Repeat with the remaining tortillas.
5. To store: Cover the dish tightly with plastic wrap and then foil. Refrigerate the enchiladas, sauce and remaining ½ cup cheese separately for up to 3 days or freeze separately for up to 1 month. (Frozen enchiladas should NOT be thawed before reheating.)
6. To serve: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and spray the top of the enchiladas with vegetable oil spray. Bake uncovered (without the sauce) until lightly toasted on top, 10 -20 minutes. Meanwhile defrost the sauce if frozen.
7. Pour the sauce over the enchiladas, covering the tortillas completely, then sprinkle the remaining ½ cup cheese down the center of the enchiladas. Cover the dish with aluminum foil that has been sprayed with vegetable oil spray and bake until the sauce is bubbling and the cheese is melted, 20-25 minutes more.
To serve right away: Cover the enchiladas with the sauce and cheese and bake at 350 degrees as directed in step 7.
Pumpkin Pie Pudding - Mary
1 (15 ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
3/4 cups sugar
1/2 cup Gluten-Free Bisquick
2 eggs, beaten
2 tablespoons butter, melted
2 1/2 teaspoons vanilla extract
whipped topping (optional)
In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees. Serve in bowls with whipped topping if desired.
Harvest Pumpkin-Spice Bars - Tiffany & April
1 box Betty Crocker Gluten-Free yellow cake mix
1 can (15-ounce) pumpkin (not pumpkin pie mix)
1/2 cup butter, softened
1/4 cup water
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 /4 teaspoon ground cloves
3 eggs
1 cup raisins, if desired
1 container Betty Crocker Rich & Creamy cream cheese frosting
1/4 cup chopped walnuts, if desired
1. Heat oven to 350 degrees F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
2. In a large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping occasionally. Stir in raisins. Spread in pan.
3. Bake 20-25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
4. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Snicker's Salad - Robyn
6 Snicker's candy bars
4 large (or more small) Granny Smith apples
1 container Cool Whip
Chop Snicker's bars into 1/4-1/2-inch pieces and place in a bowl. Core and chop apples into pieces about the same size as candy bars and add to the bowl. Add the Cool Whip and mix until combined. Serve cold.
Yummy Fruit Salad - Betty Ann
1 can sweetened condensed milk
1 container Cool Whip
3 tablespoons lemon or lime juice
Chopped fruit of your choice
Mix together and add any chopped fruit that y'all love.
Onion Roasted Potatoes - Betty Ann
1 envelope gluten-free onion soup mix
4 medium all purpose potatoes, cut into large chunks (about 2 pounds)
1/3 cup olive oil
Pre-heat oven to 425 degrees F in 9x13 inch pan. Combine all ingredients. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. Makes 4 servings.
Hot Artichoke Dip - Betty Ann
1 can artichoke hearts, drained and chopped
1 can grated (fresh) Parmesan cheese
1 cup mayonnaise
couple of shakes Worcestershire Sauce
couple of shakes of garlic salt
1 cup cubed Swiss cheese (or mozzarella) cheese
Combine mayonnaise and Parmesan until well mixed. Add other ingredients. Bake at 350 degrees F for 20-30 minutes.
Guacamole - Betty Ann
Avocados
Lemon juice
onion salt
garlic powder
chopped green onion (just white)
chopped tomatoes (1 or 2)
salsa (to taste)
Mash avocados. Add lemon juice, onion, salt and garlic powder, stir, add rest of ingredients. Refrigerate and use with chips or on salad or on sandwiches.
