Gluten Free Breakfast Casserole

 Gluten Free Breakfast Casserole

1 pound package sausage

1 block cream cheese

Cheese - whatever kind(s) you like

6 eggs

1 cup milk

Few dashes of hot sauce

Salt and pepper

Preheat oven to 375

Spray 8x8 casserole dish with cooking spray.

Brown sausage. Drain grease. Add block of cream cheese and melt. Add to pan. Top with a few handfuls of cheese. (I used cheddar and mozzarella)

Beat eggs, milk, hot sauce, salt and pepper and pour over sausage. Bake 35-40 minutes.

breakfast

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1Davina Middleton

Ham and Cheese Crustless Quiche

 

• 1 tbsp olive oil
• ½ cup diced white or yellow onion
• 1 ½ cups chopped ham
• 1 teaspoon minced garlic
• 8 large eggs
• ¾ cup whole milk, can use half-and-half or heavy cream
• 1 tablespoon all-purpose flour, or 2 tablespoons cornstarch for gluten free
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• ½ cup shredded Gruyere cheese
• ½ cup shredded sharp cheddar cheese
• 1 tablespoon chopped fresh chives

• Preheat oven to 375 degrees F. Coat a 9-inch deep-dish pie plate with non-stick cooking spray.
• Add vegetable oil to a 12-inch skillet and place over MEDIUM heat. Add diced onion. Sauté, stirring occasionally for about 3 minutes or until softened. 
• Add ham and garlic to the skillet with the onions and cook, stirring, for just another minute or two or until ham is warmed through and garlic is fragrant. 
• Spoon mixture into the prepared pie dish and spread out evenly.In a large mixing bowl, whisk together eggs, milk (or cream), ½ teaspoon salt, ½ teaspoon pepper, and flour. 
• Pour egg mixture over the ham and onions in the pie plate. Sprinkle with Gruyere, cheddar, and chives.Bake 30 to 40 minutes, until golden brown and completely set in the center. Cool slightly before cutting into wedges
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Brown Butter Rice Crispy Treats

 4 tbsp salted butter

10 oz bag big marshmallows

1/4 tsp kosher salt

6 cups rice cereal

1 bag mini marshmallows

Directions

1. Thoroughly grease a baking sheet with softened butter.
2. Add the butter to a large pot set over medium heat. Allow it to melt and bubble up, swirling the pot to keep it moving around, until the butter is a medium golden brown, 3 to 4 minutes. Stir in the regular marshmallows until they're totally melted. Stir in the salt.
3. Remove from the heat and pour in the cereal, folding gently the whole time until combined. Then pour in the mini marshmallows and gently fold in. Turn the mixture into the buttered baking sheet and press flat. Let cool completely, and then cut into squares or rectangles.

 

Bread Pudding with Praline Sauce

Ingredients

• ¼ cup butter, melted

• 2 cups half-and-half

• 2 cups milk

• 1 (1 pound) loaf soft French bread, torn into small pieces

• 3 eggs, lightly beaten

• 3 cups white sugar

• 4 teaspoons vanilla extract

• 1 ½ teaspoons ground cinnamon

• ¼ cup raisins, or more to taste (Optional)

• ½ pound unsalted butter

• 1 cup heavy cream

• 1 cup brown sugar

• ½ cup chopped toasted pecans

1. Preheat oven to 325 degrees F  Coat a 13x9-inch baking dish with 1/4 cup melted butter.

2. Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.

3. Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.

4. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Gluten Free PB Cookies

 GLUTEN FREE PB COOKIES

• 1 cup creamy peanut butter

• 1/2 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 large egg, lightly beaten

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1/4 cup Mini Chocolate Chips

PREHEAT oven to 350° F. Line baking

sheets with parchment paper.

MIX together peanut butter, granulated sugar, brown sugar, egg, vanilla extract and baking soda in large bowl until smooth. Stir in mini chocolate chips.

SCOOP dough by slightly rounded tablespoon; roll into a ball. Place on prepared baking sheets. Repeat with remaining dough, spacing balls about 2 inches apart. Flatten balls slightly with palm of your hand or tines of a fork.

BAKE 10-12 minutes

 

Éclair Cake

Ingredients

• 24 graham crackers

• 2 (3.4-ounce) packages vanilla instant pudding

• 2 ⅓ cups cold milk

• 1 (8-ounce) tub whipped topping, thawed

• 2 (4-ounce) semi-sweet chocolate bars

• 1 cup heavy cream

Directions

1. In a 13-x 9-inch glass dish, place one layer of graham crackers, breaking up the crackers as needed to fill the space.

   In a large mixing bowl, whisk together the instant pudding mix and cold milk. Fold in the whipped topping.

   Spread half of the pudding mixture over the graham crackers. Top with another layer of graham crackers. Spread the remaining pudding mixture over the graham crackers. Top with a final layer of graham crackers. Transfer the dish to the fridge to chill for 30 minutes.

2. While the cake layers are chilling, make the ganache topping: Finely chop the chocolate, and transfer it to a heat-safe bowl.

   In a small saucepan, heat the heavy cream on medium-low for 5 minutes until just boiling. Do not allow the cream to heat to a rolling boil. Slowly pour the hot heavy cream over the chopped chocolate. Allow the mixture to sit for two minutes before whisking until smooth.

3. Remove the chilled eclair cake layers from the fridge. Pour the prepared ganache over top and smooth it with a spatula. Cover the eclair cake with the baking dish lid or plastic wrap and put it back in the fridge. Allow the cake to chill for at least 8 hours before serving.

Gluten-Free Shortcake

 Gluten Free Shortcake

Ingredients

• 1 1/2 cups King Arthur GF Flour 
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 3/4 cup heavy cream 
• 1 large egg

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.

2. Mix the flour, baking powder, salt, and sugar together in a large bowl.

3. In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.

4. Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2" to 2 1/2" diameter.

5. Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.

6. Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.

7. Remove the shortcakes from the oven, split, and top with berries and whipped cream. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

S’Mores Cookie Bars

 

1. Smore's Cookie Bars
2. 
   
3. Ingredients
4. 
   
5. Refrigerated chocolate chip cookie dough
6. 3-4 Hershey’s chocolate bar
7. Graham crackers
8. Mini marshmallows
9. Non-stick spray
10. 
    
11. Instructions
12. Preheat Oven to 350
13. Spray 9x13 pan with spray.
14. Press 1/2 container of cookie dough in bottom of pan.
15. Crumble 3-4 graham crackers over the dough. 
16. Sprinkle a generous amount of marshmallows. 
17. Add hershey chocoate bar chunks.
18. Add remaining cookie dough.
19. Bake 20-25 minutes.
20. When cookies come out press Hershey chocolate squares on top.