Pizza Casserole

Ingredients

1 16 oz. pack of Gluten Free Pasta

1 jar of spaghetti sauce (I like to use Marinara sauce)

1 pack of pepperoni

2 cups mozzarella cheese

 

Directions

Preheat oven to 350 degrees.  Cook pasta according to package directions and drain.  In greased 13 x 9 casserole dish, layer equal amounts of pasta, sauce, pepperoni, and cheese.  Cover with tin foil and bake for 30 minutes.

 

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Tater-Tot Hot Dog Casserole

Ingredients

6 hot dogs, diagonally cut into 1/2 inch pieces
1 (16 oz. can) baked beans
1 (11 oz. can) Mexicorn, drained
1 cup salsa
1 cup shredded cheddar cheese
3 cups frozen tater-tots

Directions

Preheat oven to 400 degrees.  Coat a 2 quart baking dish with cooking spray.  In baking dish, combine hot dogs, beans, Mexicorn, salsa, and 1/2 cup cheddar cheese.  Top with tater-tops in single layer.  Bake for 30 minutes.  Sprinkle with remaining cheese.  Bake until hot and bubbly and cheese is melted (about 3-5 minutes).
Recipe from COOKS.COM

Glutino Favorite Sandwich Bread

Ingredients

Entire bag of Glutino Favorite Sandwich Bread Mix
Enclosed packet of yeast (2 1/4 tsp.)
1-3/4 cups lukewarm water
4 tbsp melted butter or vegetable oil
2 large eggs (or egg substitute)

Directions

Spray or lightly oil a 9 x 5 inch loaf pan. Pour mix and yeast into large bowl. Add liquids and beat 3 minutes using a heavy duty mixer. Scrape dough into pan. Cover with plastic wrap. Let sit in a warm place 30-40 minutes or until bread rises to the top of the pan. Preheat oven 375 degrees. Bake 30 minutes or until brown and hollow-sounding when bread is tapped. If crust becomes too dark, cover loosely with foil part way through baking. Turn baked bread onto rack and cool completely. Slice, wrap, and store in freezer.

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Oatmeal Cookies

Ingredients

1 cup brown sugar
1/2 cup oil
3 cups quick oatmeal
1-1/2 cup Glutino All Purpose Flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 eggs (or egg substitute)

Directions

Cream sugar and oil, add beaten eggs, then flour, salt, soda, vanilla, and oatmeal.  Divide batter onto 2 pieces of wax paper and form into rolls.  Put into freezer.  Cut 1/4 inch thick cookies as desired.  Bake on ungreased cookie sheet 10 minutes at 350 degrees.

Gluten Free Vanilla Wafers

Ingredients

2 large eggs
2/3 cup granulated sugar
1-1/2 tsp. vanilla extract
Pinch of salt
1-1/2 cup Glutino All Purpose Flour
8 Tbsp. softened butter

Directions

Preheat oven to 375 degrees.  Line 2 large baking sheets with wax paper or lightly grease.  Combine eggs and sugar in large bowl and beat on high until creamy (approximately 3 minutes).  Add vanilla and salt and beat to combine.  Gradually add flour and beat until just combined.  Slowly drizzle butter and beat until combined.  Drop dough by rounded teaspoons on baking sheets (1-1/2 inches apart).  Bake 12-15 minutes or until cookies are golden brown and crisp.  Cool.

Crustless Pumpkin Pie

Ingredients

1 can pumpkin (15 oz.)
1 can evaporated milk (12 oz.)
1/2 cup sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
2 large eggs (or egg substitute)

Directions

Preheat oven to 325 degrees.  Spray baking dish with nonstick cooking spray.  Combine all ingredients and mix until smooth.  Pour into baking dish.  Bake 45-50 minutes.  Cool on wire rack for 2 hours.

 

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