Meat Loaf Muffins

Meat Loaf Muffins:
(Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults)

Ingredients:
1/2 cup warm water
1 gluten-free beef bouillon cube
1 cup gluten-free cornflake crumbs
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dried parsley flakes
2 tablespoons dried onions flakes
1/4 teaspoon garlic powder
1 egg
1 teaspoon gluten-free Worcestershire sauce
2 tablespoon brown sugar
1/4 cup gluten-free ketchup

Directions:
1) Preheat oven to 350 degrees.

2) Pour water over bouillon in a large bowl. Let the bouillon soak for 2 minutes.

3) Add the cornflake crumbs, ground beef, salt, pepper, parsley, onion flakes, garlic powder, egg, and Worcestershire sauce. With your hands (washed just before and afterward), blend the mixture well.

4) Spray muffin tins with gluten-free nonstick spray. Divide the meat mixture into six portions; pack into muffin tins.

5) Bake for 20 minutes.

6) While the meat loaves are baking, stir together the brown sugar and ketchup in a small bowl.

7) Have an adult help you remove the tins from the oven. Spoon the ketchup mixture evenly over the top of the meat. Return the tins to the oven, and bake for 20 minutes more.

Makes 6 Meat Loaf Muffins

Apple Crisp Pie

Apple Crisp Pie:

Ingredients:
Bobs Red Mill white Rice Flour
Salt
Sugar
Butter
Egg
Baking Powder
2 21 ounce cans of apple pie filling
9 inch pie pan

Directions:
1) Follow directions on the back of the package of Bobs Red Mill white rice flour to make pie crust.

2) Spray pie pan with spray

3) Lay crust in pan and fill with apple pie filling.

4) Follow directions on Bobs Red Mill white rice flour packaging on baking time.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies:

I used Bob's Red Mill gluten free chocolate chip cookie mix. I added a few things of my own to add more flavor to the cookies:
1 cup more of dairy free chocolate chips.
1 tablespoon of peanut butter
1 tsp vanilla

These are so easy I let my son help make them.

Peanut Butter & Banana Smoothie

Peanut Butter & Banana Smoothie:

3/4 cup of almond milk
1 small banana, peeled and cut
1 1/2 tbs peanut butter
1/2 cup ice
1 tsp chocolate syrup(optional)

1) Mix all the ingredients together in a blender and mix until smooth.
2) Serve immediately.

Honey-nut Chicken Nuggets

Honey-nut Chicken Nuggets:

Ingredients:
2 boneless skinless Chicken Breasts
1 Cup of Honey Nut Chex(crushed)
1 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Onion powder
1/4 teaspoon of Pepper
2 Eggs, beaten
1/4 Cup of White Rice flour
1/4 Cup of Brown Rice flour
1/4 Cup of Tapioca flour
about 1 Cups of Oil for frying

Directions:
1)Crush Chex cereal in food processor.
2)Heat oil in a skillet on medium-high heat while preparing the chicken nuggets.
3)Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
4)Mix all three flours together in a shallow bowl and have your beaten eggs in a separate bowl ready to work with. In a third bowl have Chex crumbs ready.
5)Roll the chicken paste mixture into balls(about 1 tablespoon).
6)Roll chicken ball in flour, then in egg, and then in Chex crumbs. Then, press the ball down to make a nugget. Set nuggets aside.
7)Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. About 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).

French Toast

French Toast:

4 slices of gluten free, dairy free bread
2 eggs
2 tbsp dairy free milk(rice, soy, almond,etc)
1 tbsp cinnamon
1 tbsp sugar

Mix eggs,milk, and cinnamon in a wide bowl.
Dip bread in bowl and flip on other side.
Add bread to lightly greased pan and cook on medium on each side for 3-5 minutes.
Remove from pan and sprinkle with sugar and gluten free syrup( if desired).