Pumpkin Danish Cheese Waffle

 

Pumpkin Danish Cheese Waffles

Yes, these are store-bought frozen gluten-free waffles.  I had created these danish cheese waffles a few years ago when I first noticed my local store offering them.  I am always super excited to see new products on the market and hardly wait to figure out what I can create using them.  This is an effortless cream cheese mixture using ingredients you most likely have on hand.  When you spread the cream cheese mixture over top of the waffle, it gets down into the deep crevices.  Unlike some danish you buy from the store, you get cheese in every bite.  I added a layer of pumpkin butter, which I swirled into the cheese.  You can certainly use any jelly or preserves, such as strawberry, blueberry, or even apple.  

Ingredients:
10 frozen waffles, I used gluten free
8 ozs cream cheese, room temperature
1/3 cup sugar
1 egg, large
1 tsp vanilla
1/8 tsp salt
10 TBS pumpkin butter, or other fruit
1/2 cup powdered sugar
1-2 tsp milk

Directions:
1.  preheat oven to 350 degrees.  Place waffles on a baking sheet.  Bake for 5 mins to get them slightly toasted.  
2.  While the waffles are toasting add cream cheese, sugar, egg, vanilla, and salt to a mixing bowl.  Mix with an electric beater until smooth, scraping the sides with a spatula halfway.
3.  Spread 1 TBS of pumpkin butter on top of each waffle.  Spread approx 1 TBS of cream cheese mixture on top of each waffle.  With a butter knife make swirls by dragging the knife across one end of the waffle to the other.  This step is optional.  Bake the waffles for 8 - 10 mins.  Remove and cool. 
4.  Make a glaze by mixing together the powdered sugar and 1 tsp milk.  The glaze should be thick enough to pour off the spoon, but not too runny.  Add extra milk or sugar to the desired consistency.  

GORGONZOLA BUFFALO CHICKEN PIZZA

GORGONZOLLA BUFFALO CHICKEN PIZZA

SPICY, CHEESY AND CRUNCHY ALL IN ONE SLICE.
FEEDING A CROWD HAS NEVER BEEN EASIER.
LET THE PARTY BEGIN WITH THIS HEALTHIER TAKE
OF CHICKEN BREAST.  WHEN YOU SEE THE PIZZA DISAPPEAR
YOU WILL BE STRUTTING' YOUR STUFF.   

INGREDIENTS:  

1 Three Bakers Pizza Crust

1 cup gorgonzola crumbles

1 cup cooked chicken breast, chopped

1/2 cup buffalo wing sauce, divided

1/4 cup ranch dressing

DIRECTIONS:

1.  Preheat oven to 350 degrees.

2.  Sprinkle cheese over top of pizza crust

3.  Toss chicken in half of the wing sauce, spread over cheese.  Bake for 10-12 mins or until slightly brown.  Remove from oven. 

4.  Drizzle remaining wing sauce over top and Ranch dressing on pizza.  

FRIED PIZZA CHIPS

Gluten Free Fried Pizza Chips

THAT'S AMORE!  EVERYTHING ABOUT THIS SIMPLE CHIP

IS "LOVE AT FIRST BITE".  THESE PRE-SEASONED PIZZA 

CRUSTS MAKE THE PERFECT SIZE SNACK FOR ANY 

OCCASSION.  FRESH OUT OF YOUR OWN KITCHEN, IN A SNAP.  

TRUST ME, YOU WON'T STOP AT ONE.  

INGREDIENTS:
1 PKG Three Bakers Pizza Crust (two ct.)
1/2 cup fry oil
1/4 cup fresh cilantro, chopped fine
1 cup salsa, or other dipping sauce

DIRECTIONS:
1.  With a pizza cutter or sharp knife slice crusts in half, then in half diagonally, making four quarters.  Cut each quarter into three strips.  Each crust will yield 12 triangles.
2.  Heat oil on med/high for 2-3 mins.  Add triangles pieces in oil, fry on each side for. 1 mins or until slightly brown.  Do not overlap in frying pan.  Note:  Do not walk away since these will cook fast and burn.  Place on paper towels and quickly sprinkle with chopped cilantro.

Coconut Lemony Eggplant Dip

SO DELICIOUS AND GO DAIRY FREE SNACKABLE RECIPE CONTEST

I created this recipe for the So Delicious Contest.  It is a dairy free and gluten free recipe.  You can eat it on flat bread, chips or serve it with a nice veggie platter.  Enjoy!

Ingredients
1 small eggplant
2-3 TBS Tahini paste  (sold in specialty section in grocer)
1 tsp coarse sea salt
1/2 tsp black pepper
1 lemon, juiced and zested
1 large clove garlic
3 TBS So Delicious Coconut Milk
1/2 cup cilantro leaves
1/4 tsp cumin
1/4 Paprika

Directions:
1.  Poke eggplant with knife or fork into eggplant making holes.   Drizzled with olive oil, baked 350 on cookie sheet for approx. 1 hour.  Remove from oven, slice in half.  Scrape meat from skin adding to food processor.

2.  Add remaining ingredients to food processor.  Pulse until completely blended.  

Note:  I toasted my flatbread in the oven on the "already" greased cookie sheet from roasting the eggplant

Toasted Bacon Wrapped Jalapeno Manicotti

Toasted Bacon Wrapped Jalapeno Manicotti

with Cilantro Ranch Sauce

 

 

Crepes:
1 cup flour (I use gluten free)
1 cup water
1 tsp sugar
2 eggs
1/8 tsp salt
Note: This recipe makes approxiately 10 crepes


Ingredients:
5 Jalapeno peppers, cut in half lenthwise
4 ozs cream cheese
1 cup shredded cheddar cheese
10 strips bacon
2 eggs, beaten
1 cup seasoned bread crumbs (I use gluten free)
2 TBS parmesan cheese


Cilantro Ranch Sauce:
1/2 cup cilantro leaves
1/4 cup sour cream
1/4 cup ranch dressing
1/2 tsp lime juice
1/2 tsp roasted garlic
1/8 tsp sea salt
1/8 tsp course black pepper

Directions:

1.  In large bowl whisk together all ingredients for crepes until all lumps are out.
2.  Heat a small round non stick skillet on med/high heat.
3.  Laddle about 1/4 cup batter in center of skillet.  Swirl pan around to thin out batter around bottom of skillet.  Place on burner and let cook until crepe starts to remove itself from edge of skillet. (approx 30 seconds)  You will know crepe is done when you can gently shake skillet and crepe loosens.  Flip onto a sheet of wax paper.  Repeat process. 
4.  Fill each half of jalapeno pepper with approx. 1/2 -3/4 tsp cream cheese.  Place sliced jalapeno in center of crepe.  Add approx 2 TBS shredded cheddar on top of pepper.  Fold one side of crepe over top of pepper (securing cheese).  Tuck in sides and roll to close.  Should resemble an eggroll shape.
5.  Wrap 1 strip of bacon around folded crepe on an angle, not overlapping bacon, to secure closure of crepe.  Repeat process for remaining manicotti.
6.  Add eggs to bowl, beat.  Add bread crumbs and parmesan cheese in separate bowl.  Mix
7.  Roll each manicotti into egg mixture covering completely.  Then roll each manicotti into seasoned bread crumbs.   Place on slightly greased sheet pan. 
8.  Preheat oven to 425 degrees.  Bake for approx. 15-20 mins or until bacon starts to brown.  Remove from oven and let cool slightly before slicing. 
9.  To make sauce:  Add all ingredients to small food processor.  Pulse until smooth.

Note: If non stick skillet is a good one cooking spray between each cooked crepe will not be necessary. 
Recipe makes 10 manicotti (20 pieces, cut in half)

Mango Date Chipotle Wings

12 whole chicken wings
1 TBS olive oil, plus extra for brushing
1 stick butter
3 cloves garlic, chopped
1/2 cup red onion, chopped
1 tsp ginger root, grated
1/4 cup chipotle peppers in adobo sauce
1/4 cup dates, chopped
1 cup mango
1/4 cup cilantro, chopped
1 TBS lime zest, plus 2 TBS lime juice
1/4 tsp salt, or to taste
1 cup blue cheese dressing
1 bunch celery, sliced into 4 inch pieces

1.  Heat Grill to med/high.  Grease grill with olive oil
2.  Brush chicken with olive oil, completely covering.  Place chicken on grill.  Season with salt.  Grill for 10-12  mins on each side
3.  On side burner heat medium size skillet.  Add 1 TBS olive oil, butter, garlic, onion, ginger, chipotle (with adobo sauce) and date.  Sautee for 5 mins, stir. 
4.  Add mango, cilantro, lime zest and lime juice.  Season with salt, to taste.  Cook until mango gets soft.  Puree in food processor.  Add puree into medium size bowl.
5.  At grill with tongs, dredge each piece of chicken into mango puree, completely covering.  Add back to grill.  Repeat process for each piece of chicken.  Grill for 5-6 mins on each side or cooked and nicely browned.
6.  Serve with extra sauce, blue cheese dressing and celery sticks

Makes 4-6 servings.

Oats and Flax Seed Granola Bars

4 cups oats
1 cup flax seeds
1 cup chopped pecans
1/2 cup crunchy peanut butter
1/3 cup turbinado sugar or brown sugar
1/3 cup blue agave sugar
1/3 cup honey
6 TBS butter
1 tsp cinnamon
1 tsp vanilla
1 cup dried cranberries
1 cup chopped dates

Directions:
1.  Preheat oven to 350 degrees.
2.  On two large cookies sheets spread oats, flax seeds and pecans.  Toast for 6 mins.  Remove from oven and place in extra large mixing bowl.
3.  In medium size saucepan add peanut butter, sugars, honey and butter.  Stir until dissolved.  Remove from heat.
4.  Stir in vanilla, cranberries and dates.  Pour contents of saucepan to oats in mixing bowl.
5.  Grease one large cookie sheet.
6.  Add mixture to cookie sheet and spread evenly, pressing firm to seal throughout cookie sheet.
7.  Bake in oven for approx. 6-8 mins, or until starts to slightly brown.  Remove and cool.  Cut into bars.

BBQ POPCORN

1 stick butter
2 cups brown sugar
1 cup bbq sauce, ( I use Outta the Park, original)
1/2 cup corn syrup (optional, honey)
1/2 tsp ground ginger
1/2 tsp fresh jalepino, chopped
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
2 cups almonds
5 quarts popped popcorn


1.  Preheat oven to 250 degrees F (95 degrees C).
2.  Place popcorn and almonds in a very large bowl. 
3.  In a medium saucepan over medium heat, melt butter. Stir in brown sugar, bbq sauce, corn syrup, ginger, jalepino and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
4.  Remove from heat and stir in soda and vanilla.
5.  Pour in a thin stream over popcorn, stirring to coat.
6.  Place in two large cookie sheets and bake in preheated oven, stirring every 15 minutes, for 1 hour. 
7.  Remove from oven and let cool completely on cool surface, before breaking into pieces.

Note:  I use very large commercial cookie sheets.  Make sure to spread popcorn out very thin.  This way popcorn evenly bakes for sugar to caramelize. 

Note:  Optional: Add 1/2 tsp of Lemon Grass for different twist in flavor also.