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Gluten Free Pumpkin Seeds

Monday, October 31, 2011

1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

 Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
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Gluten Free Sausage Balls

Thursday, October 20, 2011

3/4 cup Bisquick® Gluten Free mix
4 oz bulk pork sausage
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary leaves, crushed
1/8 teaspoon cayenne pepper
1/2 cup milk
2 tablespoons chopped fresh parsley
Barbecue sauce or chili sauce, if desired
Heat oven to 350ºF. Spray 15x10x1-inch pan with cooking spray.
In large bowl, mix all ingredients except barbecue sauce. Shape mixture into 1-inch balls. Place in pan.
Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan. Serve warm with sauce for dipping.
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Gluten Free Chicken Fingers

Monday, October 17, 2011

 

3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted

Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.

Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.

Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

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Gluten Free Quinoa Side Dish

Saturday, August 6, 2011

1 tablespoon butter
1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoons chopped garlic
2 tablespoons chopped fresh parsley
1/2 tablespoon chopped fresh thyme
1/4 teaspoon salt
1 small onion, finely chopped
1 dash fresh lemon juice (optional)

Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.
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Gluten Free Fresh Tomato Salsa

Monday, August 1, 2011

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
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Gluten Free Potato Skins

Friday, July 8, 2011

 

8 lg. potatoes, baked and cooled
2 tbsp. butter, melted
1/2 lb. bacon, fried, drained, crumbled
1 sm. minced onion
1/2 c. grated Cheddar cheese

Cut potatoes in half lengthwise, leaving skins on. Scoop out potatoes. Brush inside of skin with butter, bacon and onions. Top with cheese. Bake 15 minutes at 450 degrees or until crispy.

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Gluten Free Sarah’s AppleSauce

Friday, June 10, 2011

4 apples – peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

 In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
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