Gluten-Free Pizza Crust

Ingredients:

3 C Pamela's Gluten-Free Bread Mix
1 T Active dry yeast
1/4 C Oil
1 1/2 C Warm water (110 degrees)
Optional: Add 2 t Italian seasoning

Directions:

Using a stand mixer with whisk attachment, combine dry mix, yeast, oil and water. Mix on medium for 2 minutes. Pour dough onto parchment covered baking sheet (for added texture, sprinkle surface with corn meal). To spread dough into crust shape, use oil on hands and dough to keep from sticking. 

Let rest one hour. 

Preheat oven to 375°. Bake for 25-30 minutes on lower rack, then add sauce and toppings. Continue baking 10 minutes, until toppings are hot and melted. Dough will puff when baking. 

* Adapted from http://www.pamelasproducts.com/chewy-pizza-crust/

Gluten Free Cranberry Apple Crumb Pie

Ingredients:

Gluten-Free Pie Crust

Pie Filling:

6 C Gala Apples, peeled, cored and sliced (about 4 large apples)

3 T Pamela's Gluten-Free Bread Mix

3/4 C Sugar

2 t Cinnamon

1 C Fresh or frozen cranberries

Pie Topping:

1/4 C Gluten-Free Rolled oats

1/2 C Sugar

1/4 C Pamela's Gluten-Free Bread Mix

1/8 t Salt

1/2 t Cinnamon

1/4 C Cold unsalted butter, cubed

Directions:

Preheat oven to 350 degrees. 

In a large bowl, combine apples, bread mix, sugar, and cinnamon. Mix in cranberries. 

Scoop into prepared pie dish. 

In a medium bowl, combine oats, sugar, bread mix, salt, and cinnamon. Cut in butter until mixture is crumbly. Spoon evenly over pie. 

Cover edges of crust with aluminum foil to prevent burning and bake 70-80 minutes until filling is bubbly and topping is done. 

Remove from oven. Allow to cool and serve with vanilla ice cream or frozen yogurt. 

Yield: 8 Servings

* Adapted from http://www.bakedbyrachel.com/apple-cranberry-crumb-pie/

Easy Gluten Free Dinner Rolls

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1 t Sugar

2 Large eggs, room temperature

1/4 C Vegetable oil or Olive Oil

Warm water (about 110 degrees)

Directions:

In a 2 cup measuring cup measure out 1/4 C of oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. 

Add dry mix, yeast and sugar to mixing bowl. 

Pour in liquid. 

Beat until thoroughly combined on medium/high speed (about three minutes). 

Lightly grease muffin tin and fill cups 1/2-2/3 full. 

Let rise 1 hour. 

Bake at 325 degrees for 20-25 minutes. 

* Adapted from http://www.pamelasproducts.com/dinner-rolls/

Sparkling Sugared Cranberries

Ingredients:

2 C Fresh cranberries, rinsed

2 C Water

2 C Granulated sugar, plus more for coating

Turbinado sugar

Directions:

Place the cranberries in a medium glass bowl. Set aside. 

In a medium saucepan, bring water and granulated sugar to a simmer. Remove from heat and let syrup cool for a couple minutes (if the water is too hot the cranberries will burst). Pour over cranberries. 

Cover and refrigerate overnight. 

Drain but don't rinse cranberries. Toss with turbinado sugar until well coated. Spread out on cookie sheet lined with parchment paper and sprinkle with granulated sugar. 

Allow to dry for a few hours. 

Do a second sprinkling of granulated sugar. Let dry another hour. 

Store at room temperature for up to 3 days. 

Yield: 2 cups. 

* Adapted from http://www.acupofmascarpone.com/2012/11/sparkling-sugar-cranberries.html

Slow-Cooker Honey Garlic Chicken

Ingredients:

3-4 Chicken breasts or thighs (frozen or thawed)

3 T Soy sauce

1/3 C Ketchup

1/3 C Honey

3/4 t Garlic powder

3/4 t Basil

Directions:

Place chicken in bottom of slow-cooker. 

In a small bowl, whisk together remaining ingredients. Pour over chicken. 

Cook on low about 6 hours. 

* Adapted from http://allrecipes.com/Recipe/Honey-Garlic-Slow-Cooker-Chicken-Thighs/Detail.aspx

Easy Maple Almond Butter Cookies

Ingredients:

1 C Raw Maple Almond butter

1 Large egg, slightly beaten

6 T Raw cane sugar

Directions:

Preheat oven to 350 degrees. 

Thoroughly mix all ingredients together in a medium bowl. 

Lightly spray cookie sheets with nonstick spray. Drop 1 level-tablespoon balls of dough about one inch apart. Flatten the dough-balls with a fork creating a crosshatch pattern. 

Bake for about ten minutes. 

Allow to cool completely before removing from cookie sheet. 

* From http://www.skinnytaste.com/2014/12/3-ingredient-almond-butter-cookies.html

Slow-Cooker Sweet & Spicy Apple Barbecue Pork

Ingredients:

2-3 lb Pork shoulder

2 C Apple cider

1/2 C Ketchup

1/2 C Brown sugar

1 1/2 t Cumin

1 1/2 t Paprika

1 1/2 t Garlic powder

1 t Kosher salt

1/2 - 1 t Cayenne pepper

1/2 t Ground black pepper

1/4 C Barbecue sauce

1 Medium onion, diced

Directions:

Pour Apple cider into crockpot. Place pork in Apple cider. Combine all other ingredients and pour over pork. 

Cook on high 6-8 hours or low 8-10 hours. 

Shred for pulled pork sandwiches!

*Adapted from http://www.asweetpeachef.com/entrees/pulled-pork-sandwiches/

Sour Cream Pancakes

Ingredients:

2 Eggs

1/2 t Vanilla extract

7 T Flour

2 T Sugar

1 t Baking soda

1/2 t Salt

1 C Sour cream

Directions:

In a small bowl, whisk together eggs and vanilla. Set aside. 

In a medium bowl, combine flour, sugar, baking soda, and salt. 

Stir sour cream into flour mixture until just combined. Mix egg mixture in to sour cream bowl until just combined. 

Heat frying pan or griddle over medium-low heat. Coat pan with a little butter and cook 1/4 C of batter for each cake. Flip when bubbles form.  

Top with butter and warm maple syrup and whipped cream if desired!

* From http://thepioneerwoman.com/cooking/2013/04/edna-maes-sour-cream-pancakes/

Easy Coconut Flour Pumpkin Bread

Ingredients:

1 C Pumpkin puree

1/2 C Coconut flour

5 Eggs

1/4 C Butter, softened

1 T Pumpkin pie spice

1/3 C Maple syrup

1 t Vanilla

1 t Baking powder

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased 8x8 pan. Bake for 20 minutes or until set.

Note: For a fun twist, stir in 1/4-1/2 C dried cranberries, date crumbles, raisins or chocolate chips before spooning into baking dish. 

* Adapted from http://littlebinsforlittlehands.com/grain-free-easy-coconut-flour-pumpkin-bread-kids-love/

Best Potato Soup

Ingredients:

1/2 lb Bacon, cut into bite-size pieces

1 Medium onion, diced

2 Garlic cloves, minced

3 Celery stalks, diced

3 Carrots, diced

6 Small potatoes, peeled and diced

8 C Chicken broth

3 T All-purpose flour

1 C Milk

1/2 C Heavy cream

1 t Salt (plus more to taste)

Black pepper, to taste

1/2 t Cajun Spice Mix

1 t Minced Fresh parsley

1 C Grated cheese of choice

Directions:

In a large pot, cook bacon over medium heat until crisp and rendered. Set aside. Drain off some grease but keep some in the pot. 

Add onion, carrots, celery, and garlic. Cook and stir for about two minutes. Add potatoes and seasonings and cook for an additional five minutes. 

Pour in broth and bring to a gentle boil. Cook until potatoes start to get tender, about ten minutes. 

Meanwhile, in a small bowl, whisk together flour and milk. Stir in to soup and cook for five more minutes. 

Scoop about half of the soup into a blender and puree. Return puree to pot. 

Add heavy cream. 

Allow to heat through. Add parsley. 

Serve topped with bacon and shredded cheese. 

*Adapted from http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/

Gluten-Free Sour Cream Cornbread

Ingredients:

1/4 C Butter, softened

3 T Sugar

2 Eggs

1/2 C Sour Cream

1/2 C Milk (or half and half or heavy cream)

1 C Pamela's Gluten-Free Bread Mix

2/3 C Yellow cornmeal

2 t Baking powder

1/4 t Salt

Directions:

Preheat oven to 425 degrees. Grease an 8x8 baking dish. 

In a large mixing bowl, cream together softened butter and sugar. Add eggs and mix well. Stir in sour cream and milk. 

Add all remaining ingredients. Beat together until just combined. 

Spoon batter into prepared pan. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. 

Serve warm. 

Yield: 9 pieces

* Adapted from http://www.landolakes.com/recipe/400/sour-cream-cornbread-gluten-free-recipe

Cajun Spice Mix

Ingredients:

1 t Kosher salt

2 t Garlic powder

2 1/2 t Paprika

1 t Ground black pepper

1 t Onion powder

1 t Cayenne pepper

1 1/4 t Dried oregano

1/4 t Crushed red pepper flakes

Directions:

Mix all ingredients and store in an airtight container. 

Yield: About 1/4 C

* Adapted from http://allrecipes.com/recipe/cajun-spice-mix-2/