Gluten free waffles and pancakes batter

1 egg separated
1 1/8 cups milk
1 1/4 cups oat flour
1/2 cup brown rice flour
1/2 TBS baking soda
1 TBS sugar
1/8 cup cooking oil
2 tsp Cinnamon

Separate eggs and whip egg whites
Add yolk milk oil to a large bowl.

Sift in the oat four, rice flour, baking soda and sugar.

Fold in the egg whites.

Bake in a waffle iron or on a griddle.

Bacon and Tomato Pesto Pasta

Quick and easy pasta salad

Prep time: 5 min
Cook time: 15 min
about 8 servings

8 slices of Bacon chopped
1/2 cup Cherry tomatoes
1 small tub chive and onion cream cheese spread or dip
1 cup Milk
1/2 cup Parmesan Cheese
6 cups cooked penne pasta

Cook the bacon in a skillet for 5 min or until crisp, drain off fat. stir in cherry tomatoes and tub of chive and onion dip, milk and parmesan. mix well and cook until bubbly stirring frequently. Stir in penne pasta.

Broccoli and Cheddar Cheese Soup

A classic but a goody

Prep Time: 5 min
Cook Time: 20 min

1 onion chopped
2 tbs italian dressing
1 can cream of chicken soup
 2 soup cans of water
4 cups chopped broccoli
1 cup milk
1/2 cup rice uncooked
1 cup cheddar cheese

In a large sauce pan cook onions until tender.

Add broth water and broccoli. Bring to a boil. cook 8-10 min or until broccoli is tender.

Stir in milk and rice. Reduce heat to medium cook 5 min

Pour into blender and blend till smooth.

Top with cheese.

Layered Chicken Cordon Bleu

A great twist on a typically laborous meal


Prep time: 15 min
Cook time: 1 hour
350 degree oven


1 can Cream of Chicken soup
1 soup can milk ( any kind)
1 lb thin sliced Swiss cheese
1/2 lb deli ham sliced really thin
Chicken cutlets (thinly sliced, at least 2 per person)
1 box of bread crumbs

Mix the can of cream of chicken soup and the milk, you can do this in a blender to ensure that is is equally blended.


In a deep casserole dish layer the chicken, sliced ham and swiss cheese . After each three part layer pour some of the chicken soup mix over the top.


When all layers are in the dish pour any remaining soup mixture over the dish and top with bread crumbs. 


Cook for an hour in a 350 degree oven.

Crepes

I know when you think of Crepes you think... Eeks you can't be serious but yes quick and easy crepes.


Prep time 5 min
Cook time 10 Min for whole batch
Non stick Skillet on Medium Heat
makes about 10-12 crepes (Dependant upon the thickness of the crepes)

Combine in a blender
2 Eggs
2 Cups Milk
2 Cups Flour
2 Tbs Sugar
Pinch of salt

Add milk or flour until the mix is the consistency of heavy cream

The next step is all in the wrist. Place about a 1/4 cup of mixture in the skillet while holding it on an angle above the stove. Swirl the pan quickly until you have a even layer in a circle like pattern (mine are certainly not symmetrical). Cook on one side until it is slightly brown, at this point the Crepe should release easily and you can flip it (if you are so daring) or turn it to the other side so it can brown. Place on a plate with a towel over them to keep them warm. Don't get discouraged it takes a little time to get the right feel and movements.

Suggestions for fillings.
Desserts: We use a lot of marmalades or Jams (your choice of flavors) with whip cream or cinnamon. you can use fresh fruits and yogurt as well.
Breakfast: We use scrambled eggs for the main portion and add our favorites breakfasts meats to it.

Chicken Curry

This is a wonderful recipe and the apples give it just the right amount of sweetness.

Prep Time 10 min
Cooking Time 20 min
5-6 servings

2 lbs Chicken Breast
1 Tbs Butter
1 cup chopped apple
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic minced
2 tbs cornstarch
2-3 Tsp Curry Powder
3/4 cup Chicken Broth
2 cups Milk
1 3 oz can mushrooms (1/2 cup)
Rice
Optional: raisins and nuts

Cook Chicken and set aside to cool.

Melt butter. Add apples, celery, onions, garlic and sauté. cooking until onions are tender and start to look transparent.

Combine cornstarch, curry powder, 3/4 tsp salt and broth. Pour over apple mixture. cook until thick and bubbly.

Chop chicken into bite sized pieces.

Stir in chicken and mushrooms into sauce and heat through.

Serve over rice

*My mom usually put raisins and nuts in with the rice and topped it off with Chinese noodles but that is all preferences

Corn Cowder

This is one of my favorite soup recipes But alas I do not always keep celery on hand for those moments that I want to make it.

Prep time 10 min
Cook time  30 min

2 cups boiling water
2 cups bites sized potatoes
1/2 cup sliced carrots
1/2 cup celery chunks
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
1 can cream style corn

in a large pot combine water, potatoes, carrots, celery and onion, salt and pepper. cover and simmer 20 minutes. if there is more than a 1/2 cup of water left drain off the excess. Add corn and white sauce. Heat through.

White Sauce:
In a sauce pan melt margarine. Combine flour and milk in a bottle or jar with a lid and blend them together, then add to margarine. Stirring consistently until it thickens.

Quick and easy Chicken Roll ups

I grew up with with a wonderful mom who has learn how to make the most delicious rolls... A recipe from her Mother. and when she would make chicken roll ups of course she would make the rolls as well... for those of us who have less time and talent for bread here is an easier solution.

Prep time 10 min cook time 10-15 min at 375

1-2 pkg of ready to bake "JUMBO" crescent rolls or you can use Rhodes rolls which ever you prefer (1 pkg of Crescent rolls will serve 4 2 will serve 8)

Chicken Mixture
1-2 cans of canned Chicken
Mayonnaise
Garlic herb spice mix or your favorite spice mix.

Gravy
Cream of Chicken soup
Sour Cream
Milk

In a bowl shred the canned chicken. Add enough mayonnaise to coat all the chicken adding extra is better than having it go dry. gradually mix in the spice mixture to taste.

Open the crescent rolls and place about a tablespoon of the chicken mixture at the large end, roll them up as you would a crescent roll. Place on a greased baking sheet and bake in the oven for10-15 min until golden brown

While the Rolls are cooking prepare the gravy
In a sauce pan put the cream of chicken soup and add sour cream and milk to taste and desired thickness. *If it gets too soupy you can add a LITTLE bit of corn starch to help thicken it.


**If you use the Rhodes rolls  flatten the rolls, place the filling in the middle and pinch the edges to seal the roll, bake according to the package directions.