We B Gluten Free

  In a pan brown: 3lbs ground meat (beef, or 1/2 beef, 1/2 sausage) Season with 3 T onion powder while browning  In a large measuring cup mix the sauce: 2 cans  Pacific GF Cream of Chicken Soup 1 16oz Jar  Pace Medium Chunky Salsa 1/2 c’ish sour cream In a 9x13 pan layer the following; 1/4 c Salsa - spread over the bottom of the pan to prevent sticking 6 Corn tortillas (torn in half) to cover bottom 1/2 of the meat spread over tortillas  1/2 of the sauce poured over meat 1 1/2c cheese sprinkled over meat Repeat Place in 400 degree oven for 20-30 minutes to warm, brown cheese.  Scoop and Enjoy! 

  Ingredients For the Pasta 2 boxes Kraft  1 tablespoon olive oil 6-8 ounces Mexican chorizo links, sliced, optional 1/2 yellow onion 1 red bell pepper, diced 1/2 cup frozen corn kernels, thawed 1/2 cup canned black beans, drained and rinsed 1-2 jalapeños, seeded and finely chopped For the Sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon chili powder 1/2 teaspoon cumin 2 cups milk 3/4 cup shredded Monterey Jack, divided 1 1/4 cup shredded sharp cheddar, divided salt and pepper to taste chopped fresh cilantro for garnish Instructions Cook the pasta to al dente, per the package instructions. Drain and set aside. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the diced chorizo (if using), yellow onion, and bell pepper, and sauté until the chorizo is cooked, about 5-10 minutes (depending on how thick the slices are). Stir in the corn, drained black beans, and jalapeños, and cook for 1-2 minutes. Set aside. Melt the butter in...

  Ingredients Recipe #1 1 pound of (chicken or pork) sausage, cooked 1 medium-sized onion, diced 3 garlic cloves, minced 4 cups of chicken stock 2 large potatoes, thinly sliced 1 cup of chopped kale 3 tablespoons of heavy cream Salt and pepper, to taste Optional Add-Ins: 1/4 teaspoon crushed red pepper flakes: For a touch of heat. 1/4 cup grated Parmesan cheese: Adds depth and richness to the soup. 2 slices of cooked bacon, crumbled: For a smoky garnish. Ingredients Recipe #2 1 pound spicy Italian ground sausage - use mild for kid-friendly 4 tablespoons butter ½ white onion - diced 1 tablespoon minced garlic 6 cups chicken broth 2 cups water 4-5 yellow potatoes - cut into 1-inch pieces 3 teaspoons salt - or to taste 1 teaspoon black pepper 2 cups heavy cream 4 cups chopped kale chopped bacon or bacon bits and grated parmesan cheese for topping - optional Instructions In a  large pot  saute sausage 5-6 minutes until browned. Use a  slotted spoon  to transfer saus...

Yes I’m just this lazy and yes,  totally worth it 🍏🍎 Heat the oven to 350°F. Spray a 13x9-inch pan with cooking spray.   Spread 4 cups of sliced apples (I used an assortment)evenly in bottom of pan.  Top with  GF Betty Crocker Yellow Cake Mix  (dry). Shake the pan to cover apples evenly. I used a fork to toss a bit. And I tossed a bit here and there on the counter for good measure.  🙄 Pour melted butter over the pan of coated apples, tilting the pan to cover as much of the top with butter as possible.  Optional  - Add your favorite Toll House Morsels (in with the apples or sprinkle on top). I sprinkled the Toll House Butterscotch Morsels  over the top. And I am dreaming about Butterfinger Baking Bits   😱 Bake 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges. Let it rest for 10 minutes before cutting.  And if you are a serious desserter, top with caramel, cinnamon, spice or vanilla ice cream...

These cookies are soft and loaded with pumpkin pie spices. And then there is the chocolate!  This is my favorite fall, football opener, thinking about decorating treat!  Servings: 30 cookies (if you use a scoop and don’t eat the dough)  Ingredients • 2 cups (248g)    Bobs Red Mill Gluten Free                                   1 to 1 Baking Flour • 2 tsp baking powder • 3/4 tsp baking soda • 1 1/2 tsp ground cinnamon • 1/2 tsp ground ginger • 1/2 tsp ground nutmeg • 1/4-1/2 tsp ground cloves • 1/2 tsp salt • 1/2 cup (100g) granulated sugar • 1/2 cup (110g) packed light-brown sugar • 1/2 cup (120ml) vegetable oil • 1 large egg • 1 tsp vanilla extract • 1 - 15 oz can pumpkin puree • 1 1/2 - 2 cups (255g) Nestle Toll House                           ...

  Oven on to 400 degrees In a roasting pan: 1 head cauliflower cut up 6-8 mini sweet peppers, sliced lengthwise into          3-4 pieces, remove seeds 4 carrots, peeled and diced Toss all in Olive Oil Himalayan Salt and Pepper to taste Roast for 30 minutes, toss a couple times during the roast While the veggies are cooking make the sauce. 2 Tbsp lemon juice 2 Tbsp Sesame Oil  2 Tbsp water  2 Tbsp Sriracha Hot Chili Sauce (more if you like     sweating)   1 Tbsp Tomato Paste 2 Tbsp Olive oil 1 1/2 Tbsp pure maple syrup 1 tsp garlic powder 1/2 tsp Paprika Salt, to taste Place cooked veggies in a bowl. Add 2 Tbsps Dalmatia Fig Spread , mix well. Stir sauce then drizzle about 4Tbsp over veggies. Stir. Add more as desired.  Place remaking sauce in a storage container and refrigerate.  Sprinkle sesame seeds over top if desired.