Cinnamon Coffee Cake

Kathy over at Your Gluten Free Kitchen. com posted this recipe for a gluten free cinnamon coffee cake. (Not going gluten free? Just use your favorite all purpose flour in the recipe.) We had it for breakfast this morning, and decided it's a keeper! Our kitchen smelled wonderful! I am so glad I came across this recipe on Pinterest!

Source.

1 1/2 cups gluten free flour; with xanthan gum in it, like my GF flour blend. (See right side bar.)
4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)
1/4 cup sugar
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon
2/3 cup milk – warm to 120 degrees (use your microwave)
1 egg

For the cinnamon goodness:
3 Tbsp. butter, softened
1/2 cup brown sugar
1 1/2 tsp. cinnamon

Sugar glaze:
1 cup powdered sugar
1 to 4 Tbsp. milk
1 Tbsp. butter, melted
1/2 tsp. vanilla

"Whisk all the dry coffee cake ingredients together in a large bowl. Add the egg and milk. Beat with hand mixer. Should look like thick pound cake batter. Pour into an 8×8 baking pan or a 9" pie plate sprayed with non-stick cooking spray. Set aside and let rest for 10 minutes. Meanwhile, let's make the cinnamon goodness.

Mix together the butter, brown sugar and cinnamon in a large cereal bowl or 4 cup measuring cup. You can use a fork to squish the butter into the brown sugar until it forms clumps. After the 10 minute rest is up, sprinkle the top with the cinnamon butter clumps. Push a few down with your fingers into the dough.

Now, place the baking pan or pie dish in a COLD OVEN (no preheating here!). Set it for 350 degrees and bake for 25 to 35 minutes or until a toothpick poked into the center comes out clean. Remember, NO preheating. Placing this is in a cold oven allows it to rise with the increase in heat in the oven. It really does work. Not only does it save you time, it saves energy too. No wasting 10 minutes worth of energy to get the oven up to temp. Nifty huh?

When your coffee cake is done, let it cool for 10 to 15 minutes. Cover with the sugar glaze. Combine all the glaze ingredients and beat with a hand mixer until smooth and yummy. Pour over your coffee cake, slice and eat right away.

To make dairy free: just replace the butter with either dairy free margarine or use butter flavored shortening like Spectrum Naturals. Use dairy free milk (like coconut milk or rice milk or almond milk or a dairy free coffee creamer would be good here!)

Makes 8 to 9 servings depending on how big they are and who gets to them first!" -Kathy

Shredded Chicken Black Bean Enchiladas

1 quart sized bag cooked, shredded chicken (I always keep these stocked up in my freezer.)
2 oz cream cheese
1/2 can black beans, drained
1 can chopped green chilies
1 cup shredded cheddar cheese

Combine the above and spoon into corn tortillas.

Roll up the tortillas and arrange in a baking pan, seam side down.

In a seperate bowl, combine red salsa and sour cream with a 2:1 ratio. Spread sauce over enchiladas. Cover pan with plastic wrap. Freeze for later use.

To prepare: Pull from freezer and allow to thaw. Remove plastic wrap and cover with foil. Bake at 350 for 30 minutes. Remove foil, top with shredded cheese and return to the oven until cheese is melted.

Serve with rice and fresh toppings. (Lettuce, tomato, black olives...)

Teriyaki Chicken Freezer Meal

Recipe adapted from Ring Around the Rosies

Medium bag of carrots
1/2 red onion cut into large chunks
4 garlic cloves, minced
1 can water chestnuts, drained
1 large can of pineapple, undrained
1 large can of pineapple, drained
4 chicken breasts
1 cup teriyaki sauce

Split the recipe between two bags, seal, mix, lay flat and freeze.

I suggest doubling the recipe and having two meals ready to go just waiting in the freezer!

To prepare: pull two teriyaki chicken meal bags out of the freezer. Let thaw until able to empty contents into crock pot. Add an additional 1/4 cup of teriyaki sauce. Cook on low for 6 hours.

Serve over rice and with a bag of frozen stir fry vegetables, prepared.

Baked Tilapia

Arrange desired number of tilapia fillets on a lightly greased, foil lined, baking sheet.

Drizzle with olive oil and season as desired. Salt and pepper. Chipotle. Cajun. Lemon pepper...

Bake at 350 degrees for about 20 minutes.

Serve with rice, your choice of beans, and fresh lemon or lime wedges.

Spinach Lasagna Rolls

Adapted from Taste of Home 

Ingredients:

• 12 uncooked lasagna noodles
• 2 eggs, lightly beaten
• 2-1/2 cups ricotta cheese
• 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 package fresh baby spinach leaves, chopped.
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 jar (26 ounces) meatless spaghetti sauce

Directions:

• Cook lasagna noodles according to package directions; rinse cool and pat dry. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, and pepper. Spread about 1/3 cup cheese mixture over each noodle; carefully roll up.
• Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. aluminum baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Cover with plastic wrap and freeze.

To prepare:
Remove from freezer, thaw. Remove plastic wrap. Bake, uncovered, at 375 for 20 to 25 minutes.

Chicken Salsa Black Bean Tacos

A quick assembly meal. 

1 quart sized bag shredded chicken (I always have these in my freezer)
1/2 can black beans
1 cup salsa
3/4 cup chopped bell peppers

Heat the above stove top. Spoon mixture into corn tortillas and "toast" tortillas on skillet. Serve with desired toppings like cheese, lettuce and sour cream.