Brownies (gf)

•  3/4 c gluten free all purpose flour (mix and recipe from Montana Gluten Free)
• 3/4 c sugar
• 1/3 c cocoa powder
• 2 eggs
• 1/4 c melted butter
• 3 T vegetable oil
• 1/2 t salt
• 1/2 t vanilla
• 1/3 c choc chips
• chopped walnuts

1. Preheat oven to 350. Grease a 8x8 pan or even smaller. 

2. Combine all ingredients in mixing bowl and mix well. You can just sprinkle walnuts on half at the end if not everyone wants nuts. 

3. Pour into prepared pan. 

4. Bake for 20-22 minutes, using toothpick to check for doneness. Cool completely.

Corn Dogs and Hush puppies (gf)

•  1/2 C (57 g) gf starch blend (donut and fritter blend)
• 2/3 C (114 g) fine cornmeal
• 1/2 C (66 g) masa harina
• 2 1/4 t baking powder
• 3/4 t kosher salt
• 1 1/4 C 2% or whole milk
• 2 large eggs
• 2 T sugar
• 2 T honey
• 8 hot dogs (there was enough batter left after to fry an entire onion and make 4 corn fritters as well)
• canola or peanut oil for frying
• additional salt and pepper or other seasonings and dipping sauces
  

1. Combine first 5 ingredients. Combine next 4 in a separate bowl until sugar is dissolved and add to dry ingredients. Mix well enough to remove almost all lumps. 

2. Pat each hot dog dry and lightly dust with gluten free flour blend so batter will stick. Spear each hot dog with a wooden skewer. 

3. Heat oil to 375 in a pan or deep fryer. 

4. Dip hot dog in batter (it's best if batter is in a tall container, but a shallow dish might also work ok). Put it out and let a little drip off before dropping it into the oil (the skewer can be submerged if it's wooden). Make sure the corn dog can be fully submerged in oil, trimming skewer or even cutting in half to make mini corn dogs, as necessary. Fry a few at a time, until golden brown. Use a tongs to try to grab it by the skewer, if you grab the corn dog directly it may break it open or at least make it less crunchy. 

5. Can substitute corn for the hot dogs to make corn fritters. Or it also worked fine as a coating for onion rings.

Muddy Buddies Chex mix

• 1 C choc (or pb) chips (try substituting nutella for first 2-4 ingredients)
  
• 1/2 C peanut butter
• 1/4 C butter
• 1 t vanilla
  
• 9 C chex (or other cereal like Cheerios)
• 1 C peanuts
• 1-1 1/2 C powdered sugar

Microwave first 3 ingredients until melted, around 60 seconds. Stir in vanilla. Add cereal and nuts. Add powdered sugar. Let cool. Store in gallon size ziplock bag.

Chicken Fried Steak (gf)

•  2 lb top round sirloin steaks, cut into serving size portions and pounded 1/4 in thickness
• seasoning salt (I use salt and garlic powder)
• 1 C gluten free flour starch blend ("donut and fritter blend")
• 1/4 t cayenne pepper
• 1/4 t black pepper
• 1 egg
• 1/4 c milk
• canola or peanut oil for pan frying (about 3-4 T at a time in medium large skillet)

 Gravy

• 2 T oil
• 1/4 c gluten free blend, same as above
• 1 c milk
• salt and pepper to taste

1. In shallow bowl, combine gf flour, cayenne and black pepper. In a separate bowl, combine egg and milk.

2. Pound steaks and season well. 

3. Heat oil in skillet. Dredge steaks in flour mixture, then egg mixture, then flour mixture again. 

4. Cook steaks in oil for a few minutes on each side. For medium rare, push the meat and indentation should rebound slowly. For well done, push on the meat and it won't be able to be indented. For medium, indentation, springs back right away. Transfer to a plate while making the gravy. 

5. With 2 T oil in the pan, mix 1/4 gf flour blend until it makes a paste (if you have extra from the steak coating, you should be able to use this as long as you cook it well). Add a couple T of milk at a time until paste becomes a liquid. Add remaining milk and cook just until gravy begins to thicken. Remove from heat and season with salt and pepper. 

6. Serve with mashed potatoes and other sides.

Dutch baby with fruit baked in (gf)

 Ingredients

• 5 T butter
• 2 pears, peeled, cored and sliced into 1/4 inch wedges (I used blackberries and raspberries, apples would probably also be good)
• 1 T brown sugar
• 1 t fresh lemon juice
• 1/4 t cinnamon

• 1/2 c milk
• 1/2 c GF all purpose flour
• 4 large eggs
• 2 T sugar
• 1/2 vanilla extract
• 1/4 t salt
• powdered sugar, for dusting

1.  Blend milk, flour, eggs, sugar, vanilla, and salt in a mixing bowl (or blender) until smooth.
   
2. Melt butter in ovenproof skillet, on stove. Transfer 2 T butter to the milk mixture. Cook fruit, brown sugar, lemon juice, and cinnamon for 3 minutes or until fruit is soft. Pour the batter into the skillet and transfer skillet to the oven. 
3. Bake at 400 for 12-15 minutes, until puffed but edges not too dark. Dust with powdered sugar, if desired, and serve immediately. 
   

 

Lasagna with bechamel

 Ingredients

• 1/4 C (28g) gluten free flour blend (original recipe suggests a high starch blend they call "Donut and Fritter Blend" but I think Bob's Red Mill 1-1 gf flour still tastes better).
• 1 t salt (original says 1 1/2)
• 1/2 t white pepper
• 4 T butter
• 2 1/2 C milk
• 1/4 t nutmeg
• 2 C asiago or parmesan cheese (could try less, it was very heavy)

• 1 lb ground beef (or original suggests veal)
• 1/4 c onion, finely grated or diced was also fine
• 1/2 t salt
• 1/2 t thyme (or 1 t fresh)
• 1/2 t oregano (or 1 t fresh)
• 1/2 t cumin

• approx 10 oz lasagna noodles (can also sub 4 medium zucchini, cut very thin. Need to drizzle with a little salt and let sit for 15 minutes for some of the water to drain out. Then lightly cook on a nonstick griddle)
  
• 24 oz spaghetti/pasta sauce
• 2 C shredded mozzarela
• 1/4 C grated Asiago or Parmesan 

Bechamel

1. Combine flour, salt and pepper in a bowl. 
2. Melt butter in a heavy saucepan. Add dry ingredients and mix until a thick paste forms, about 1 min. 
3. Reduce heat to low and add milk a little at a time, allowing to thicken. Add nutmeg and turn off heat, but it needs to stay warm enough to be somewhat pourable. Add cheese, mix until no lumps. 

Meat sauce

1. Brown meat in a skillet. 
2. Drain all but 2 T oil and add onion (may need to remove meat first if you're worried about it drying out) and cook about 5 minutes. 
3. Add salt, thyme, oregano, cumin (and meat back in if you took it out). 

Assembly

1. Cook pasta.
   
2. In a 9x13 pan layer tomato sauce, noodles, meat, bechamel, except on the last layer put noodles, then a thin layer of sauce. Sprinkle with cheeses. 
3. Bake at 350 for 30 minutes, until bubbling. Let rest for around 30 minutes.