Dinner with grandsons

Love spending time with them

Enjoying my dinner at Chik-fil-a

So many yummy gluten free choices :)

Gluten Free Hearty Chicken Pot Pie

Dinner ready in 45 minutes! Enjoy this scrumptious chicken pot pie packed with veggies and herbs – a hearty casserole!

( 37 Ratings)

Member Reviews ( 27 )

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• PREP TIME15 Min
• TOTAL TIME45 Min
• SERVINGS6

 

2

tablespoons butter or margarine

1

medium onion, chopped

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1 1/2

cups cut-up cooked chicken

1 3/4

cups Progresso® chicken broth

1

teaspoon seasoned salt

1/2

teaspoon dried thyme

3/4

cup milk

3

tablespoons cornstarch

Topping

3/4

cup Bisquick® Gluten Free mix

1/2

cup milk

1

egg

2

tablespoons melted butter or margarine

1

tablespoon chopped fresh parsley

• 1Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
• 2In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
• 3Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
• Thank you to Betty Crocker for this recipe 

Gluten Free NY Style Cheesecake

Gluten-Free Cherry New York Cheesecake

Image-istockphoto

This decadent gluten-free version of New York cheesecake is made with 2 pounds of cream cheese and 1 pound of sour cream! The crust is made with gluten-free graham-style crackers and the cake is topped with gluten-free canned cherry pie filling. The result of this easy recipe- a spectacular, wildly crowd-pleasing dessert.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

• Crust Ingredients:
• 1 1/4 cups gluten-free graham cracker crumbs, about 6 ounces (I used Kinnikinnick Gluten-Free Smoreable Graham Crackers)
• 4 tablespoons melted butter
• 2 tablespoons sugar
• 1/4 teaspoon nutmeg
• Cheesecake Filling Ingredients:
• 2 pounds softened cream cheese ((4 8-ounce packages))
• 1 cup sugar
• 4 large eggs
• 1 cup sour cream
• 2 tablespoons sweet rice flour OR cornstarch
• 1 teaspoon vanilla extract
• Sour Cream Topping Ingredients:
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• Cherry Glace Ingredients:
• 1 21-ounce can cherry pie filling
• 1 tablespoon sugar
• 1/4 teaspoon vanilla

Preparation:

Preheat oven to 325°F / 163°C

9-inch springform cake pan

Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend. Add melted butter and stir to combine.

Press crumb mixture into bottom of springform pan. Don't press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.

Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add sweet rice flour, sour cream and vanilla. Beat on high until smooth.

Remove crust from refrigerator. Pour cheesecake filling into spring form pan. Smooth top with a spatula and bake for 45 minutes.

While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a bowl and whisk until smooth and blended.

Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping over the baked cheesecake with a light touch. Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing.

Cool completely and refrigerate for at least 4 hours before serving.

While cake is cooling combine cherry pie filling, 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend. Spread cherries over chilled cheesecake just before serving.

Yield- 8 to 12 serving
Thank you about.com for the recipe.