Gluten Free Pumpkin Bread

I found a great bread recipe from
http://againstallgrain.com/2013/10/01/gluten-free-pumpkin-bread/. This turned out deliciously, I really enjoyed the flavors. Mine turned out a little flatter than expected, I'm hoping to try this again tonight and see if I can get it to rise a little more. Either way this recipe is very good and moist! 


Pumpkin Bread 

●3 large eggs
●¾ cup sunbutter (you may also use almond butter) (I used white
chocolate peanut butter)
●½ cup grade B maple syrup
●½ cup pumpkin puree (homemade or canned)
●3 tablespoons softened palm shortening, ghee, or unsalted butter
●2 teaspoons fresh lemon juice
●1 teaspoon vanilla extract
●¼ cup coconut flour
●1½ tablespoons cinnamon
●2 teaspoons nutmeg
●2 teaspoons grain-free baking powder 
●½ teaspoon lemon zest
●½ teaspoon ginger
●¼ teaspoon sea salt
note: if almond butter is used, decrease baking powder to 1.5 teaspoons
and add ½ teaspoon baking soda

Instructions:

1.Preheat oven to 350 degrees F.
2.Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece
of parchment paper on the bottom of the pan.
3.In a high-speed blender or food processor, combine the eggs,
sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and
vanilla. Puree for 30 seconds until smooth and creamy.
4.Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest,
ginger, and sea salt. Blend again for 30 seconds until well combined.
5.Pour the batter into the prepared loaf pan. Bake for 40-45 minutes,
until a toothpick comes out clean.
6.Remove the loaf from the oven and allow to cool in the pan for 15
minutes. Remove from the pan and cool completely before eating, about 2
hours. Store tightly wrapped in the refrigerator.

Gluten Free Macaroni and Cheese

Gluten Free Macaroni and Cheese

Ingredients:

16 oz gluten free macaroni pasta
3 tbsp butter, softened
1/2 tsp ground mustard
1/4 cup milk
1/4 cup sour cream
4 oz cream cheese, at room temperature, cubed
2-4 cups shredded cheese
1/2 cup gluten free bread crumbs
1 tbsp butter
1 tsp paprika
salt and pepper to taste

Directions:
Preheat oven to 425 degrees.
Grease a 13x9 inch pan.
Cook pasta according to directions.
When pasta is cooked and drained, put back into stock pot.
Add in butter, ground mustard, and salt & pepper.
Once butter is melted, add in the sour cream, cream cheese, milk, and shredded cheese.
In a small bowl, mix together 1 tbsp of butter with the bread crumbs.
Crumble the bread crumbs over the top of the macaroni.
Sprinkle with paprika.
Bake about 10-15 minutes until it starts to brown on top.

Enjoy!

Cheesy Beef and Vegetable Macaroni

This is a meal that you can throw together pretty quickly and everyone will enjoy it! You can mix up whatever vegetables your family likes in it and switch around amounts and this will still turn out great! 

Cheesy Beef and Vegetable Macaroni

Ingredients:
2 lbs ground hamburger
1 onion, diced
1 1/2 boxes of gluten free macaroni noodles (I used Barilla Gluten Free Pasta)
2 cans mixed vegetables
1 can green beans (or other favorite veggie)
2 1/2 cups shredded cheese 
salt and pepper

Directions:
-Preheat oven to 350 degrees.
-Brown 2 lbs of ground hamburger with onion.
-Meanwhile, cook noodles according to directions.
-In a large mixing bowl, stir together beef, noodles, cans of vegetables, and cheese.
-Add salt and pepper to taste.
-Spray a 13x9 inch baking pan and spread the mix into the pan.
-Cover with aluminum foil so noodles stay soft.
-Bake 30 minutes until heated through.

Enjoy!

Sausage Hashbrown Casserole

This recipe is inspired from http://www.thecountrycook.net/2011/10/sausage-hashbrown-breakfast-casserole.html?m=1. This is definitely one of my favorite pinterest finds! It turned out awesome! I mean really, with these ingredients, how could it be wrong? So good! Enjoy!

Sausage Hashbrown Casserole

Ingredients:

2 lb bag of frozen hashbrowns, thawed
2 lbs ground Sausage 
1 onion, chopped
1-2 cups diced red/yellow/green peppers
8-10 eggs
1/2 cup milk
2 cups shredded cheddar cheese
salt and pepper to taste

Directions:

-Preheat oven to 375 degrees
-Spray 13x9 inch baking dish with cooking spray
-Cook sausage and onion in a large skillet until done, adding in peppers the last 5 minutes
-Meanwhile mix together your eggs and milk
-On the bottom of your baking dish, spread out the thawed hashbrowns (making sure they are as dry as possible)
-Add sausage on top 
-Then pour on the egg mixture
-Sprinkle the cheese on top
-Cover with foil and cook 30 minutes, then 10 additional minutes with the foil off.

Crock Pot Balsamic Roast Beef

Another great Pinterest find from
http://addapinch.com/cooking/balsamic-roast-beef-recipe/. I love
recipes that can be easily thrown together and into the crock pot in
just minutes.....this is one of those recipes! 

Crock Pot Balsamic Roast Beef

Ingredients

●1 3-4 pound boneless roast beef (chuck or round roast)
●1 cup beef broth
●½ cup balsamic vinegar
●1 tablespoon Worcestershire sauce
●1 tablespoon soy sauce
●1 tablespoon honey
●½ teaspoon red pepper flakes
●4 cloves garlic, chopped

Instructions

-Place roast beef into the insert of your slow cooker.
-In a 2-cup measuring cup, mix together all remaining ingredients. Pour
over roast beef and set the timer for your slow cooker. (4 hours on High
or 6-8 hours on Low)
-Once roast beef has cooked, remove from slow cooker with tongs into a
serving dish. Break apart lightly with two forks and then ladle about ¼
- ½ cup of gravy over roast beef. (I just mixed some cold water and corn
starch and whisked it into the leftover juices).
-Store remaining gravy in an airtight container in the refrigerator for
another use.

Apple Sausage, Potatoes, and Sauerkraut

This is an excellent German-type recipe you can quickly throw together. I love sauerkraut and the Apple Chicken Sausage made this a wonderful, savory, winter dish to warm you up! 

Ingredients:

2 package Apple Chicken Sausage
4 large red potatoes
1 onion, sliced
2 cups of fermented sauerkraut
olive oil
salt and pepper to taste

Directions:
-Preheat oven to 400 degrees.
-Line a baking sheet with parchment paper.
-Cut sausage into slices and mix with about 1-2 tbsp olive oil.
-Place sausage on baking sheet, spaced apart.
-Bake around 20 minutes, stirring occasionally.
-Meanwhile in a large skillet, heat a couple tablespoons of olive oil.
-Dice up your potatoes into bite size pieces and add to skillet.
-Add in your sliced onions and cook around 20 minutes or until potatoes are tender.
(I added in half of the sauerkraut with the onions and half at the very end, you can do this however you like!)
-When sausage is nice and browned, add to skillet, as well as the sauerkraut. Salt and pepper to taste.
-Cook together 5-10 minutes and serve.

Enjoy!

Roasted Cauliflower

This is a great side dish that your kids or non-vegetable lovers can enjoy! Really easy to throw together and let bake while you mess around with your main course!

Ingredients:

1 whole cauliflower
1 packet ranch dressing mix
olive oil
salt and pepper to taste

Directions:

-Heat oven to 400 degrees.
-Line a baking sheet with parchment paper.
-Cut cauliflower into large pieces (they will shrink when cooked)
-Lightly mix together cauliflower pieces with 4 tbsp of ranch dressing mix, and 2 tbsp olive oil.
-Cook 15 minutes, then lightly stir, add another tablespoon of ranch, and cook another 15 minutes.
-Repeat last step until cauliflower has cooked for one hour.