Chili corn dog casserole, gluten free. With Moon rabbit foods corn bread mix

Recipe for gluten free
Chili corn dog casserole
two can Chili (Hormel is labeled GF)
Package hot dogs (Hebrew national Beef Franks are labeled GF)
Cornbread mix (Moon Rabbit foods)
shredded cheddar cheese

instructions:
Make corn bred batter per packaging.
Pore chili into pan.
Place hot dogs on top of chili
Layer with cheese
Spoon Cornbread batter on top.
Sprinkle with cheese.
Bake per the corn bread package instructions, plus an extra 10 min or so. The chili under the bread adds extra moisture making the bread take longer.

We liked it. The moon rabbit corn bread is a little bland on it's own, so it was a nice balance to the chili. I could have even gone with a spicier chili. I could have added some diced bell peppers to the chili, or even some caned corn.

Super fast assembly, of things that you can have around. Open a couple of cans, mix up some cornbread, and into the oven.

Moon Rabbit Foods, Gluten free Corn bread mix, review

So, what goes better with Chili then cornbread. And since I had not made the Moon rabbit Foods, Gluten free Corn bread mix yet, I gave it a try.

First of all, one bag makes two 913 pans. That's a lot of cornbread. So as instructed on the back, I made half of the bag.

The instructions are to use soft butter, and cream it into the mix using an electric mixer.

For the first few seconds, even on low, it shot the mix into the air, and made me cough. I would say cut the butter in first, then move on to mixing. I would say use a STAND mixer, as it was very stiff and difficult for my hand mixer.

The package recommended folding in shredded cheese.

This caused pockets of cheese that were melted, and gave a false reading of "done-ness" when I checked the bread. Leading to overcooking.

 

The results were very dry and fragile. Making them imposable to remove form the pan.

 

The second half of the bag went a little better: I mixed up the batter using margarine. And did not add anything to the mix. I then spooned half of the batter into a parchment paper lines pan. 

This made it a  breeze to remove. We however found the flavor rather bland. A little honey butter helped, but not much.



 

 

What did I do with the other half of the batter? Tune in next week.

Gluten free, Dairy free, Pumpkin cookie

Pumpkin cookies (gluten free and Dairy free)
2 1/1 C Gluten free flour blend (king Arthur)
1 tsp BK Soda
1 tsp BK Powder
1 tsp xanthan gum
1/2 C shortening
1 1/2 sugar
1 1/4 C pumpkin puree
1 egg

Mix everything together.   350 of 18-20 min.

I tried making them with Betty Crocker a while back but I did not have Betty Crocker this time so I tried a different recipe, with King Arthur GF flour this time.

Immaculate brand Gluten free cookie dough review

Immaculate brand Gluten free cookie dough
Best gluten free cookie dough!

Best texture, and flavor of any of the pre-made refrigerated cookie dough I have ever tried

Up-cyceling leftove pasta #3 Taco salad

Gluten free Taco Pasta Salad

Cooked Corn Pasta

1 lb browned ground beef

Package GF taco seasoning

1 Can black beans

Olives, sliced

Red/yellow Bell peppers diced

green onions diced

Sour cream

Add half of seasoning to meat, other half to sour cream.

Toss all together.

 

Gluten free "Dough" to play with

Gluten free Play Dough

Sensory dough

So I found here a fun recipe for A sensory dough made from corn starch and hair conditioner. It looks JUST like Ice cream!

From there I experimented with other finely ground Gluten free flours (of which my kitchen had plenty of)

I make one with coco powder, and Rice flour.

It required an extra squirt of conditioner to get the appearance right. However, the small of the conditioner overwhelmed the chocolate.

So next I tried using Potato starch, and Watermelon kids conditioner/shampoo. And again, more liquid then the original recipe. We liked this one better.

I think I will make a trip tot he dollar store and see what other smells we can find in there conditioner section.

#Update, after just under 4 weeks in a sealed container, they were covered in mold. So I give the shelf life at about one week.

Pillsbury Gluten free Pie crust product review.

My first thought is that the crust is not easy to work with.

I rolled it out on plastic wrap, and then tried to invert transfer tot he pie dish. As you can see:

It did not transfer well. So I tried the method where you roll it out in the plastic,and then lay it in the pie dish, and refrigerate until firm again, then it transfers easier.
At first I tried baking the pie crust empty, and was very disappointed.:


I baked it for less time, and a slightly cooler temperature. The tub suggests you cover the edge with foil, but I don't think that would have made a huge difference. It was entirely BLACK on the underside.
I guess it's just not meant to be baked empty.

So i tried pumpkin pie next.
  Overall it turned out alright. The crust seamed...chewy to me. Perhaps form the over handling required to make it into the pan, or perhaps the nature of the dough. I will have to experiment further.
It also stuck to the pan in several places. I think it stuck where I had to press it and piece together where the dough had cracked or separated when I placed it in the pan.

GF Sweet and sour pork. Deep fried

I started with the King Arthur Gluten free flour blend, a little baking soda, and baking powder. Then milk. (no egg this time, and I think I liked the results)unfortunately, I did not measure as I made the batter for the coating, so I can't tell you what was in it.
It turned out supper yummy.
The basic idea is that a pancake batter makes a good deep-fried coating.
I used the LaChoy Sweet and Sour sauce. Not Certified GF, but a brand I trust.
Then some diced bell peppers and pineapple tidbits.