Gluten-Free Chicken Broccoli Cheese Casserole

We have a missionary in our area who has Celiac's and can't have gluten.  We have fed them twice now and both times, I had to rack my brain for ideas.  Luckily I found this lady's blog. glutenfreemommy.com.  We really liked this casserole - even better than when we use cream of mushroom soup. But it doesn't have to be gluten-free if ya don't want it to be.

1 lb cooked chicken, shredded
1 lb fresh broccoli, chopped
2 tablespoons butter
2 tablespoons of rice or soy flour (can use all purpose here if ya don't need it to be gluten-free)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mustard
1 1/2 cups milk
squeeze of lemon juice
1 tablespoon mayonnaise
1 1/2 cups shredded cheddar cheese
1/2 cup gluten-free breadcrumbs (I found some at Sprouts, but you can use regular breadcrumbs here if you don't care about gluten.)
slivered almonds for topping

Melt the butter in a medium saucepan.  Add the flour, salt, pepper, mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and stir until thickened.  Stir in the shredded cheese.  Place the rice, chicken and broccoli in casserole dish. Pour white sauce on top. Top with breadcrumbs and almonds. Bake uncovered at 350 for 30 minutes.

Chocolate Orange Loaf Cake

Oh My!  This is so yummy!  We had this at our book club last month and I had to share.  The original recipe was in the Better Homes and Garden magazine.  You can make it as one big loaf in a 9x5x3 pan or you can make mini loaves which are great to share!  This recipe made 3 small loaves.

10 Tblsp. butter
2 Tblsp. corn syrup
1 cup dark brown sugar
2 eggs
1 cup all purpose flour
1/2 tsp baking soda
3 Tblsp. unsweetened cocoa powder
zest of 2 small oranges (1Tblsp)
juice of 1 small orange (3 Tblsp)

Mix butter, syrup, sugar and eggs.  Combine flour, soda and powder.  Combine the wet and dry ingredients.  Add the orange zest and juice.  Bake at 325 in greased 9x5x3 pan for 45 mins.  (When I made the mini ones I baked them at 350 for about 27 mins). 

You can also top this with a glaze....seriously divine!  Just mix up some powdered sugar, milk, butter and either vanilla or even orange extract. 

Enjoy!
Shelley

Bean Dip

16 oz. Sour Cream
16 oz Cream Cheese
1 cup (can) Frito Lay Bean Dip
1 pkg. Taco Seasoning
15 shakes Tabasco sauce
3 cups mixed cheeses - Monterray Jack/Sharp Cheddar

Mix sour cream, cream cheese, bean dip, taco sesoning tabasco sause and half of the cheese together.  Spread in a 9x13 pan.  Bake at 350 for about 20 mins.  Add the remaining cheese and place back in the oven till cheese melts on top.  Serve with tortilla chips!

Calling all your favorite fall recipes!!!

So I really haven't been so great about keeping up on here.  Life has been a bit hectic with everyone's crazy schedules but now that things are starting to settle down, I have more time to cook!!  I know eveyone in my house is excited!  I think we are all tired of quesadillas and pasta roni!!  So, in an effort to get back in the groove...this is a plea for your favorite fall foods.  Post ladies!!!

Lemon Ricotta Pancakes with Sauteed Apples

As I said before I am really into apples right now. I just make this recipe the other morning and it made it into my top 5 breakfasts. I used fresh ricotta and mcintosh apples. I still can't believe that I made something that tasted so good. You don't even need to serve it with syrup.The batter is a little different from other pancake batters I've tried. It doesn't really moisten up until you add the egg white so just be patient and don't add anything. They're perfect!
Lemon Ricotta Pancakes with Sauteed Apples

Mandy

Savory Egg Caserole

A friend of ours made this Easter morning for us and I have been dreaming about it ever since. It's a great way to use leftover rolls (they don't have to be the onion rolls if you don't have them on hand but the onion rolls do make it better).

Mandy

Ingredients

•6 whole Onion Rolls
•1 cup Grated Cheddar Cheese
•1-½ stick Butter
•8 ounces, weight Cream Cheese
•10 whole Eggs
•2 cups Milk
•½ teaspoons Dry Mustard
•1 dash Cayenne Pepper
•½ teaspoons Salt
•1 teaspoon Chopped Chives

Preparation Instructions
Generously butter an 9×13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.

The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.

Whole Wheat Apple Muffins

Now that fall is among us, I love getting the 1/2 pecks of apples at the store and using them all week. Yesterday I ried a new recipe and it turned out to be delicious. See for yourself!

Whole Wheat Apple Muffins