Gluten Free Chocolate Chip Caramel Pancakes - Using Bisquick Gluten Free Mix

Saturday mornings my six-year-old usually wakes up asking if I'm making pancakes.  Sometimes I just don't feel like getting out all the stuff to make them, even though they are pretty easy to throw together.  Those are the times I am super happy to have Bisquick Gluten Free Mix (or any gluten free pancake mix).  Doctoring them up to make them special is so easy and makes you forget you cheated and used a box mix!  These Gluten Free Chocolate Chip Caramel Pancakes are so yummy.  The caramel in the batter gives the edges a little crispiness and I really like that. To really make these pancakes special I also drizzle the tops of my pancakes with the caramel sauce instead of using syrup.  Of course, the melted chocolate chips throughout the pancake doesn't hurt either!

Gluten Free Chocolate Chip Caramel Pancakes

I used the Homemade Caramel Sauce on the blog, but you could use store bought if you don't have a batch made up already (which I always do, for occasions such as this).  So if your kids or spouse or your own brain wakes you up on a Saturday morning asking for pancakes, you know what to do!  Whip up a batch of these Gluten Free Chocolate Chip Caramel Pancakes.

GLUTEN FREE CHOCOLATE CHIP CARAMEL PANCAKES
Recipe from: Goodies Gone Gluten Free
Adapted from: Bisquick Gluten Free mix
click here for Printable Recipe

1 cup Bisquick Gluten Free Mix
1 cup of milk
2 Tbsp caramel sauce
1 egg
1/2 cup of chocolate chips (I used dark but semi-sweet is good too)

Stir ingredients until blended.  Pour 1/4 cupfuls onto hot greased griddle.  Cook until edges are dry and small bubbles form on top of pancake, turn and cook until golden.  Drizzle with extra caramel sauce and top with whipped cream if desired.

Gluten Free Penne with Turkey Sausage and Beans

Isn't pasta delicious?  I'm so glad I didn't have to give it up when becoming gluten intolerant.  There are so many good gluten free pastas you can buy.  This pasta dish is a very satisfying, comfort food type of meal.  It is made with mascarpone cheese, which gives it a nice creamy richness.  This gluten free Penne with Turkey Sausage and Beans has been one of my favorites for years.  I was so glad to find that changing the pasta to a gluten free one didn't alter the taste of this dish.  I used the Barilla  Gluten Free Penne, which I have found to work in just about every recipe.  It is a combo of corn and rice so it's not too hard or too mushy.  This dish is quick and easy to make and is all done on the stove top, so it makes a great dish to make on a hot day, as you don't have to turn on your oven.

Gluten Free Penne with Sausage and Beans

You can use Sweet Italian Turkey Sausage or ground Italian Seasoned Turkey in this dish.  I have used both and like them both, but find it quicker to use the Italian Seasoned Turkey, as you don't have to remove it from the casing, as you do with the sausage.  It makes a yummy left over too!

GLUTEN FREE PENNE WITH TURKEY SAUSAGE
AND BEANS

Recipe from:  Goodies Gone Gluten Free
Adapted from: Giada De Laurentis
click here for Printable Recipe

12 oz. package of gluten free penne
2 Tbsp. olive oil
1 package of sweet Italian Turkey Sausage or Italian Seasoned Ground Turkey
1 small onion chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1 tsp. dried oregano
1 tsp dried basil
1 container of mascarpone cheese
1 tsp. salt
2 garlic cloves

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender, about 10-12 minutes.  Drain pasta, reserving 1 cup of cooking liquid.

In a large skillet, warm the olive oil over medium high heat.  Add the Sweet Italian Turkey Sausage (casings removed) or  ground turkey, and onions, breaking up turkey into bite sized pieces.  Once the onions are tender and the turkey is browned, add the garlic and cook for a minute.  Add the beans, oregano and basil and cook for 2 more minutes.  Add the cup of pasta liquid and stir, scraping up any brown bits from bottom of pan.  Add the mascarpone cheese and stir until it dissolves.  Let it simmer a few minutes to thicken a bit.  Add the salt and hot pasta and stir to coat.

Gluten Free Spinach, Bacon and Mushroom Quiche

We often have quiche as our family dinner.   Since I have had to eat gluten free, I often leave out the crust of the quiche, as I don't feel like making it (before being gluten intolerant, I would just buy the ready made crust you roll out and bake).  This Gluten Free Spinach, Bacon and Mushroom Quiche is crustless and oh so tasty.  The edges still get a bit crispy when cooked, so I actually don't miss the crust at all.  My daughter said she likes it even better without it...so there you go!  It was even better warmed up the next day.

Gluten Free Spinach, Bacon and Mushroom Quiche

When my son was young, he wasn't a fan of vegetables (and that's putting it lightly).  I would make a spinach and bacon quiche and call it "green quiche" instead of spinach quiche so he wouldn't know there was vegetables in it.  He ate and loved it...so it worked!  I don't have to hide the fact that there are veggies in the quiche anymore, even though he is still not a big fan of veggies he does love this quiche.  We like to put a little dollop of sour cream on top, just because.

So if you have a picky veggie eater like I did, or if you have a veggie loving eater, this quiche will be a winner either way!

GLUTEN FREE and KETO SPINACH, BACON AND MUSHROOM QUICHE
By:  Goodies Gone Gluten Free
click here for Printable Recipe

9 oz. package of frozen spinach, thawed and water squeezed out
4 eggs
1 cup heavy whipping cream
1 cup of shredded cheese (any kind you like, I use the jack and cheddar blend)
6 slices of bacon, cooked and crumbled
1/2 lb. of mushrooms, chopped
1 sweet onion, chopped
1/2 t. salt
1/4 t. pepper

Preheat oven to 375 degrees F.  Thaw and squeeze water out of spinach and set aside.  Saute onions and mushrooms in a tablespoon of olive oil.  Sprinkle with a pinch of salt and pepper.  Whisk eggs in a medium size bowl with Half and Half.  Stir in spinach, cheese, cooked bacon, sauteed vegetables, salt and pepper.  Pour into a greased 9 inch pie plate and cook in preheated oven for 25-30 minutes or until quiche is set and slightly browned.  It should be puffed up and not jiggly.  Slice and serve.  Top with sour cream if desired.

Risotto Balls - Gluten Free

Yummy mozzarella cheese stuffed Risotto Balls, where have you been all my life?  I mean, seriously.  These things are amazing!  Creamy Risotto is sauteed with onion and mushrooms, made into balls, stuffed with mozzarella cheese, rolled in gluten free bread crumbs and fried up to make these babies.  You then step it all up a notch and dip these Risotto balls in warm Marinara sauce.  Crunchy, creamy, gooey, cheesy goodness in every bite.  Is your mouth watering yet?  It should be.

Risotto Balls - Gluten Free

Don't let the steps it takes to make these Risotto Balls stop you from trying.  It is well worth the effort.  I made the Risotto the day before and chilled it in the fridge so the next day all I had to do was make it into balls, bread it and fry it up.  If you have one of those deep fryers with a basket, you have to make this recipe, as that will cut your time in half.  I decided after making these I need one if for no other reason but to make these Risotto Balls (although, until I get one, I will be frying them on the stove top)!

RISOTTO BALLS - GLUTEN FREE
Recipe From:  Goodies Gone Gluten Free
click here for Printable Recipe

1 Tbsp. olive oil
1 onion, chopped
1/2 lb. mushrooms, finely chopped
1 cup Arborio rice
1/2 cup white wine
4 cups warm whole or 2% milk
4 tsp. Chicken Broth Base (make sure it's gluten free.  I use Orrington Farms)
1/4 cup grated Parmesan cheese
1/2 cup mozzarella pearls
1 cup of Italian Seasoned gluten free bread crumbs
Marinara sauce of choice for dipping

In large skillet, saute onions and mushrooms in oil over medium heat until softened.  Season with a pinch of salt and pepper.  Add arborio rice and saute 1-2 minutes until grains are coated.  Add wine and stir until wine is absorbed.  Add warm milk, a cup at a time, stirring in between.  Add chicken broth base.  Stir often until liquid is mostly absorbed, about 20-25 minutes.  It should look creamy but not soupy.  Stir in Parmesan cheese and cook an additional 2 minutes, stirring.  Spread Risotto in a baking pan and cool in fridge (I actually let mine sit overnight to make less steps the next day, but it just needs to be cool).

Heat about an inch of  Canola Oil in a large pan, until crumbs droped in the oil sizzle.  Using a cookie scoop or spoon, spoon out about a tablespoon size scoop of rice.  Make an indentation in the middle and put a mozzarella pearl inside, and form the Risotto around the cheese.  Roll the Risotto ball in the gluten free bread crumbs until fully coated all around and fry in the hot oil until lightly browned all over.  Drain on a paper towel.  Serve hot with warmed Marinara sauce.

Gluten Free Apple Pie Cheesecake

I love cheesecake.  There's just something about this rich and creamy dessert sitting on top of a crunchy crust that gets me.  Although I love all things chocolate, this Gluten Free Apple Pie Cheesecake makes me happy too.  The graham cracker crust is studded with bits of pecans and cinnamon, giving it that taste you associate with apple pie, as well as the cinnamon and sugar coated apples piled on top of the cheesecake.  Top all that off with a homemade caramel sauce and a bit of whipped cream, and oh my, what a treat!

Gluten Free Apple Pie Cheesecake

Of course you could use a store bought caramel sauce, but the homemade caramel sauce that is on the blog is so easy and so good, it's worth the little bit of extra time (click the link for recipe).  The Gluten Free Apple Pie Cheesecake is easy to make too, but will wow the people you make it for!  Bring a little summer back into your life and try out this recipe!

GLUTEN FREE APPLE PIE CHEESECAKE
Recipe from:  Goodies Gone Gluten Free
Adapted from: Taste of Home
click here for Printable Recipe

I cup gluten free graham cracker crumbs ( I used Kinnikinnick Graham Style Crumbs)
3 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup butter, melted
2 Tbsp. finely chopped pecans

Filling:

3- 8 oz. packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 tsp. vanilla extract

Topping:

2-1/2 cups chopped peeled granny smith apples
1 Tbsp. lemon juice
1/4 cup sugar
1/2 tsp. ground cinnamon
6 Tbsp. store bought or homemade caramel sauce (click link for recipe)

Combine the first five ingredients; press into the bottom of a lightly greased 9-inch springform pan.  Bake at 350 degrees F. for 10 minutes.  Cool.  In a mixing bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low just until combined.  Stir in vanilla.  Pour over crust.  Toss apples with lemon juice, sugar and cinnamon and spoon over filling.  Bake at 350 degrees F for 55-60 minutes or until center is almost set.  cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen.  Drizzle with 4 Tbsp. of caramel topping.  Cool for 1 hour.  Chill overnight.  Remove sides of pan.  Just before serving garnish with whipped cream, and drizzle with remaining caramel and sprinkle with pecans.  Store in refrigerator.