Basic Condensed Cream Soups

Because most quick recipes call for condensed cream soups (mushroom, chicken, celery, etc.), here is a recipe that is equivalent to a 10 oz. can of condensed soup. It's not quite as fast as opening a can of Campbell's soup, but it's not too bad and it can be made beforehand and refrigerated. Who needs soy in soup anyways??

3 tbsp butter
3 tbsp GF flour
1/4 tsp salt
1 cup milk/stock

Cook and stir until bubbly. Using wire whisk, stir in one cup of milk, stock or combo. Cook until just smooth and thick. (Make 1 cup = 10 oz can condensed soup)

Cream of Chicken - Use chicken broth as half of liquid. Add 1 tsp poultry seasoning and diced chicken.

Cream of Mushroom - Add 1/2 cup chopped mushrooms and 1 tbsp finely chopped onion in butter before adding flour.

Cream of Celery - See mushroom, but add 1 cup celery instead. Vary the flavor by adding garlic, onion, celery salt, lemon juice, parsley, chopped veggies, chives, etc.

Candy Corn

We had a lot of fun making candy corn. Ben helped combine the ingredients very nicely. Then he supervised the addition of the food coloring while eating the candy off of the whisk! We are all big fans of homemade candy corn now! Brach's doesn't have anything on us. (Well, automation, but that's no fun!)

Ingredients
1 cup sugar
2/3 cup corn syrup (we used Karo - too many mystery ingredients in the store brand)
5 tablespoons unsalted butter
1 teaspoon vanilla extract (gluten free)
2 1/2 cups powdered sugar
1/3 cup non fat milk powder
1/4 teaspoon sea salt
Red and yellow food coloring

Bring first 4 ingredients to boil over medium (at most) heat in heavy large saucepan. Reduce heat to medium to medium low and boil 5 minutes, stirring occasionally. Remove from heat. Sift powdered sugar, milk powder, and salt into medium bowl. Add powdered sugar mixture to pan; stir to combine. Let mixture stand until slightly warm to touch, about 20 minutes.
Divide dough into 3 equal pieces; place each piece in small bowl. Add several drops of yellow food coloring to one piece of dough. Using plastic gloves to protect hands (I used sandwich bags), knead food coloring into dough until smooth and color is even, about 15 minutes. Repeat using red and yellow food coloring (to make orange) with second piece. Leave last piece white; knead dough until smooth. Roll each piece into a thin rope (don’t roll too thin or dough will break). Push three ropes together to form long rectangle. Using sharp knife, cut ropes into triangles. Using fingers, shape candy corn as desired. Store at room temperature in airtight container, separating layers with pieces of waxed paper to prevent sticking.

Chicken Sloppy Joes (tomato-free)

I heartily modified a sloppy joes recipe last night and it turned out to be delicious! Maybe it was just Mike being nice, but he said "This might be the best sloppy joes I've ever had!" The veggies are pretty obvious, but if you don't mind knowing you're eating vegetables, you are in luck!

1 tablespoons canola oil
1 pound ground chicken
1 carrot, peeled and grated
1 stalks celery, chopped
1/2 yellow onion, finely chopped
1 clove garlic, finely chopped or grated
Salt and freshly ground black pepper
1 tablespoon rice wine vinegar
1 tablespoon apple cide vinegar
2 tablespoons brown sugar
1/2 cup chicken stock
8 good quality burger rolls, split and toasted (we toasted tapioca bread and had them open-faced)

Heat the oil in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly and boil until reduced.

Serve on toasted rolls or bread.

Smothered Chicken and Rice

I discovered this recipe in one those Kraft Foods magazines. Ben isn't a big fan of anything that causes his foods to mix, but he seems to like all of the ingredients separately. The last time I made this he ate a carrot and half and helped himself to the bacon bowl!

4 slices of bacon, chopped
4 small boneless skinless chicken breast halves (1 pound)
4 large carrots, sliced
1 large onion, chopped
1 cup low sodium chicken broth, divided
2 oz. cream cheese
3 cups hot cooked rice

1. Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove from skillet and drain. Discard drippings from skillet. (I use some of the drippings plus canola oil to cook the chicken.)

2. Add chicken to skillet; cook for 5 to 6 minutes on each side or until golden brown on both sides and done (165 deg). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 minutes or until tender.

3. Stir in remaining broth and cream cheese; cook, uncovered until cream cheese in melted and sauce is thickened, stirring frequently. Return chicken to skillet and cook 2 minutes, or until heated through.

4. Spoon rice onto serving plate; top with chicken, sauce and bacon.

Peanut Butter Free No-Bake Cookies

I found this recipe on RecipeZaar.com, and it is oh so delicious! Mike ended up smothering his cookies with sunbutter (sunflower seed butter), but Ben and I thought they were great by themselves.

2 cups granulated sugar
8 tablespoons butter
1/2 cup milk (I used 2%)
1/3 cup baking cocoa (I used Hershey's)
3 cups gluten free oats (quick or old fashioned*, uncooked)**

1 - In large saucepan, combine sugar, butter, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.

2 - Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

3 - Makes about 3 dozen.

4 - *If using old fashioned oats, cool mixture in saucepan 5 minutes.

** We most commonly use Bob's Red Mill Gluten Free Oats.

Chocolate Pudding

2/3 cup sugar
1/4 cup cocoa (be sure to read the label for nut warnings)
3 tbsp cornstarch
1/4 tsp salt
2 1/4 cup milk
2 tbsp butter
1 tsp gluten free vanilla (not imitation vanilla)

1. Mix sugar, cocoa, cornstarch and salt together in a microwave safe bowl. Slowly whisk in milk until sugar is dissolved.
2. Microwave on high for 6 to 8 minutes, stirring every 2 minutes. Stir until mixture is the consistency of pudding.
3. Stir in butter and vanilla after the pudding has been cooked.
4. Allow to cool and serve plain or topped with whipped cream.
5. Cover the pudding surface with plastic wrap or waxed paper to avoid a skin formation.

Meatball Stroganoff

Gluten Free (GF) Noodles (we use Tinkyada brand)
1 pound ground beef
1 small onion, finely chopped
Bread crumbs
1/4 tsp salt
1 large egg
1 tbsp GF flour (we use tapioca flour)
1 tsp paprika
1 3/4 cup chicken broth
1/2 cup sour cream
3 tbsp water (or milk)

1. Cook noodles.
2. Combine beef, bread crumbs, onion, egg, salt and 3 tbsp water (or milk) until just blended. Shape into 16 meatballs.
3. Cook meatballs in a 12-inch skillet on medium-high heat. Transfer to a plate.
4. Stir flour and paprika into drippings in pan; stir 30 seconds. Stir in broth and heat to a boil. Boil until thickened. Reduce heat to low. Stir in sour cream.
5. Return meatballs to pan; heat through.

Apple Pork Chops

I did a little homework on my favorite fall spices to see if they were allergy concerns. It appears that clove and nutmeg are not considered tree nuts and are safe for Benny Friendly foods. It remains to be seen if he LIKES the flavor of clove or nutmeg.

• 2 tablespoons canola oil
• 1/2 cup chopped onion
• 4 (1/2-inch thick) pork chops
• 1/2 teaspoon salt
• 2 apples - peeled, cored and sliced
• 4 tablespoons brown sugar
• 1 teaspoon ground mustard
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
  
• 3/4 cup hot water

1. Preheat oven to 375 degrees F.
2. Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
3. Place chops in an 8x12 inch baking dish and sprinkle them with salt (and pepper). Cover the chops with the apples and cooked onion.
4. In a small bowl, combine brown sugar, mustard, cloves, cinnamon and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes.