Pumpkin Waffles

This time of year I can't help but wanting pumpkin flavored everything! So I couldn't help but convert my favorite pumpkin waffle recipe to gluten free. Something about this just reminds me of fall! The pumpkin is just a subtle taste. You can add more pumpkin if you need a stronger flavor, but this is just perfect for me!

Pumpkin Waffles

2 1/2 c brown rice flour mixture

3/4 t. xanthan gum

2 1/2 T baking powder

4 t cinnamon

1/4 t salt

2 c milk

1/2 15 oz can pumpkin

1/2 c brown sugar

2 T butter (melted)

3 large eggs

Combine all dry ingredients in a bowl. Mix all remaining ingredients in the mixer. Slowly mix in dry ingredients until combined. Cook in your waffle iron until desired crispiness. 

Yields: 8 - 10 waffles

Crockpot Salmon Chowder

I've been trying to incorporate more healthy fats into my diet lately. So Salmon has been on the menu more and more. With it finally cooling off outside, it's time for a little

Crockpot Salmon Chowder

1/4 c onion (chopped)
1/2 c celery (chopped)
1/2 t garlic powder
1 1/2 c red potatoes (diced, skin on)
2 c chicken broth
1/2 t salt
1/2 t pepper
2 t dill
1 can creamed corn
10 - 15 oz canned salmon (drained)
12 oz can evaporated milk
1 c cheddar cheese (grated)

Place onion, celery, garlic, potatoes, chicken broth, salt, pepper, dill, salmon, and creamed corn into a crockpot. Cook on low for 6 - 7 hours or on high for 3 hours. Stir in cheese and evaporated milk and cook for another 30 minutes (or until cheese is melted).

Yields: 6 - 8 servings

Toffee & Caramel Chocolate Cake

I'm usually not a big fan of cake. But something about a birthday just calls for cake! On my birthday, I couldn't help but put this cake together for myself. I don't believe the birthday girl should have to do too much work for her birthday, so I used a cake mix for the foundation of this. But the extras I added made it oh so delectable!

I find Gluten Free cake mixes to be a little dry, so I infused the cake with caramel sauce and sweetened condensed milk. This gave the cake a more rich and moist taste. Then I topped it with whipped cream and chopped Heath bars. This left me with a delicious cake that I had a hard time saying no to a second serving.

Toffee & Caramel Chocolate Cake

1 box cake mix (plus all the fixings to make it)

1 jar caramel sauce (16 oz)

1 can sweetened condensed milk (14 oz)

1 container whipped topping (8 oz, thawed)

4 heath bars (chopped)

Bake your cake according to the package directions. Let cool for 15 minutes. With the handle of a wooden spoon, poke the cake every 1/2 inch. Pour the condensed milk over over the cake. Once the milk has saturated the cake, evenly top with caramel sauce. 

Cover the cake with aluminum foil and cool in the fridge for a few hours (or until completely cold). Top with whipped topping, and sprinkle with heath bars.

Yields: 16 servings

Zucchini Lasagna

We're still dealing with TONS of zucchini. On top of that, I started prepping some freezer friendly meals for when my second son is born. This makes a good freezer meal. You can freeze it prior to cooking or even after cooking if you want to make it really easy later.

Zucchini Lasagna

1 lb ground lean turkey

1 med onion (chopped)

1 jar spaghetti sauce (32 oz)

1 large or 2 medium zucchinis

2 c spinach

1 lb ricotta cheese

1 1/2 lb mozzarella

parmesan cheese

Brown the turkey and onion in a medium sauce pan. Cut the zucchinis in half long ways. Slice the zucchinis 1/8 inch thick. 

In the bottom of a 9 x 13 or two 8 x 8 inch pans, pour a little spaghetti sauce  (enough to cover the bottom. Layer zucchini strips, spaghetti sauce, meat, drops of ricotta, mozzarella, sprinkle with parmesan, and spinach. Repeat the process 2 times, or until the pan is almost full. Make the very top layer spaghetti sauce, meat, parmesan, and mozzarella. Bake at 350 for 45 - 50 minutes.

Yields: 8 - 9 servings