Drop-Biscuit Recipe (GF)

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Ingredients

• 2 cups Pamela’s Baking & Pancake Mix
• 1/2 cup cottage cheese minus 1 or 2 tbsp.
• 2 Tablespoons butter
• 2/3 cup buttermilk add a little extra if prefer wetter batter

Heat oven to 375 degrees.

Combine ingredients, mixing thoroughly but not mixing excessively.

Drop extra-large spoonfuls of dough onto a light colored baking sheet and bake for 17-22 minutes, rotating pan halfway through.

Bake until biscuits are slightly browned on top and bottom of biscuit is medium brown. Remove biscuits from pan with a sharp, metal spatula and enjoy!

Source: http://www.bookofyum.com/blog/gluten-free-biscuit-recipe-lowfat-baking-with-pamelas-pancake-mix-1567.html

Pamela's Amazing Pie Crust

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (do not use the yeast packet)
12 tablespoons unsalted butter
4 tablespoons oil
1/2 cup ice water

Pour Pamela's Gluten-Free Bread Mix into a bowl. Cut butter through flour mixture using two knives, until mixture resembles small pea sized shapes. Add oil, mix with fork, then slowly add ice water until dough comes together, not sticky. Add 1 teaspoon additional water if too dry. Roll out half of the dough between two sheets of parchment or wax paper. Peel the top paper off the dough and invert into a pie dish. Peel off the second sheet of paper, arrange the dough, and fix the crust edge.

Bake unfilled in a 325° oven on bottom rack for 35 minutes. Or, bake filled with your favorite filling by following pie recipe directions.

Recipe makes two 9" pie crusts.

Chocolate Syrup

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½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Mix the cocoa and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Add the salt and the vanilla. Let cool. Pour into a sterile glass jar, and store in the refrigerator. Keeps for several months. Yields two cups.

Use about 1 teaspoon per cup of milk.

This is way better than Hershey's and my kids love it!

Country-Fried Steak

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Yield: 4 servings

1 beef round top steak (1 lb.)
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper, divided
1/4 tsp. onion powder
1/2 cup buttermilk
3/4 cup plus 4 1/2 tsp. all-purpose flour, divided
1 T. canola oil
4 1/2 tsp. butter
1 cup 2% milk

1. Cut steak into four serving-size pieces; pound to 1/4" thickness. Combine the salt, 1/4 tsp. garlic powder; 1/4 tsp. pepper and onion powder; sprinkle over steaks.

2. Place buttermilk and 3/4 cup flour in separate shallow bowls. Dip steaks in buttermilk, then flour.

3. In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink. Remove and keep warm.

4. In a small saucepan, melt butter. Stir in remaining flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in remaining garlic powder and pepper. Serve with steak.

1 steak w/ 1/4 cup gravy equals 318 calories. 13 g fat, 19 g carb, 1 g fiber

Toasted Clubs with Dill Mayo

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Yield: 2 servings

2 T. mayo
1/4 tsp. dill weed
3/4 tsp. lemon juice
1/8 tsp. pepper
4 slices whole wheat bread, toasted
4 thin slices deli roast beef
2 thin slices deli ham
2 slices provolone cheese
lettuce leaves
2 bacon-strips, cooked and crumbled
1/4 cup sprouts
1/4 medium ripe avocado, peeled and sliced

In a small bowl, combine the may, dill, lemon juice and pepper; spread over toast. Layer two slices with beef, ham, cheese, lettuce, tomato, bacon and sprouts and then avocado.

1 sandwich equals 328 calories, 13 g fat, 20 g carbs, 6 grams fiber

This was very tasty and healthy! 4.5 stars

Chocolate Fruit Dip

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1 1/2 cups plain yogurt
2 T. milk
10 mini-marshmallows
2 T. semi-sweet chocolate chips
Assorted fresh fruit

Line a strainer with coffee filters and place over a bowl. Place yogurt in prepared strainer; cover yogurt. Refrigerate for 8 hours or overnight.

In a small heavy saucepan, combine milk, marshmallows and chocolate chips. Cook and stir until chips are melted and mixture is smooth. Transfer to a small bowl. Cool to room temperature.

Remove yogurt from strainer and discard liquid from bowl. Gradually stir yogurt into milk mixture. Refrigerate until serving. Serve with fruit. Yield: 1 cup.

Nutrition Facts: 1/4 cup (without fruit) 88 calories, 5 g fat, 9 g carbohydrates, trace fiber

Noodle Heaven

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adapted from Frozen Assets

1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 oz.) cans tomato sauce
1 (8 oz.) package 1/3 reduced fat cream cheese
1 cup low fat sour cream
1 (8 oz.) pkg. noodles
1 cup cheddar cheese, grated

Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer for 10 minutes. In a small bowl blend cream cheese, sour cream and onion powder. Boil noodles, undercooking a minute or two; drain. In a 9X13 inch baking dish layer noodles, the cream cheese mixture and the tomato-meat sauce. Repeat layers. Sprinkle cheddar cheese on top.

To freeze: cover with foil, label and freeze.

To serve: transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.

Rating: 3.5 stars. This is a great freezer meal and the whole family likes it. It's fun to make the layers!