Apple Cinnamon Pancakes

I looked in my cupboard in search of something different for breakfast and happened upon an unopened box of  gluten-free pancake and waffle mix. It was just thing to go with the cinnamon I was craving, so I whipped up some apple cinnamon pancakes.

1/2 c. Gluten Free Dreams Pancake
and Waffle mix
1/2 c milk
1 T. oil
a few shakes of cinnamon
several tiny chunks of apple

Drop by spoonfuls onto a hot, oiled griddle and cook about 2 minutes on each side. The edges should be dry. Top with a bit of butter and some real maple syrup. Yummy!

PS. I used Saigon cinnamon because I think it's the best.

Shepherd's Pie

I think I'll make this for dinner tonight.

Shepherd's Pie

1 1/2 lbs. ground beef
1/2 c. chopped onion
salt and pepper
frozen corn or mixed vegetables
mashed potatoes
grated cheddar cheese

Brown ground beef and onion (add garlic if you like) . Season with salt and pepper. Heat corn or mixed vegetables in small amount of boiling water, drain. Place meat mixture in bottom of casserole dish, add layer of corn, and top with mashed potatoes. Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese.

I did something different than usual tonight and added an 8 ounce can of tomato sauce to the meat mixture. Not like I normally make, but not too bad either. And it looks pretty, yes?

A New Favorite

Just recently I was perusing the cereal aisle of the local grocery store when I came upon something wonderful! Gluten free snacks! I have, in the past, eaten those crunchy Nature Valley granola bars, knowing they weren't entirely gluten free, but enjoying them none the less. Now I have found a new snack, Nature Valley Roasted Nut Crunch. The come in almond, peanut, or cashew and are great for tossing in my purse for that "suddenly hungry" moment, or to munch when the world around me is enjoying cookies and cake. I like the peanut ones best.

Three Bean Salad

My mom has been making this for family picnics ever since I can remember. It's best when left to marinate overnight.

Three Bean Salad

1 can yellow wax beans
1 can cut green beans
1 can dark red kidney beans
1/2 c. chopped celery
1 T. chopped onion
1/4 c. shredded carrot

Drain beans and place all ingredients into bowl.
Mix the following ingredients together together.

1/2 c. salad oil
1/2 c. vinegar
1/2 c. sugar
1 t. salt
1/4 t. celery seed

Pour over beans. Chill overnight. Stir occasionally.

Charcoal Chicken Brush Sauce

1/2 c. corn oil
1/2 c. lemon juice
1/4 c. water
2 t. salt
1/4 t. pepper
1 T. minced onion
1 T. sugar
1 t. paprika or chili powder

Mix all ingredients and use to marinate chicken or brush on while grilling

Marty's Gluten-free Chili

1/2 lb. bacon, cut in little pieces
1 lb. ground beef
2 medium onions, chopped
1 green or red bell pepper, chopped
2 cloves garlic, crushed and minced
28 oz. can crushed tomatoes
16 oz. can stewed or diced tomatoes
2 T. brown sugar
2 T. chili powder
1 large can your choice of beans
(I like to use a variety of smaller cans; black, pinto, kidney, navy...)
1 or 2 cans undrained white hominy

Cook bacon until crisp. Add beef, onions, bell pepper, and garlic and cook until vegetables are tender. Add tomatoes, brown sugar, and spices. ( ground coriander and cumin are good too.) Cover and simmer a half an hour or so. Add beans and hominy and heat through. Serve with cheese, sour cream, and tortilla chips or put over rice.