GF Scrambled Eggs and Cheese Casserole

My family fell in love with this new recipe I found over Christmas break to make scrambled eggs.  Feel free to add whatever ingredients your family loves to make it YOUR recipe!  

GF Scrambled Eggs and Cheese Casserole

Ingredients:
2 Tbsp butter, melted
1/2 tsp sea salt
1/4 tsp course black pepper
1/2 tsp dry mustard
12 eggs
1 cup milk
1/2 lb (2 cups) grated cheese (Cheddar, Monterey Jack, Swiss, etc)

Directions:
Preheat oven to 350 degrees F.  Add the melted butter to a 9x13 baking dish, turning the dish to coat the bottom.

In a bowl, whisk together salt, pepper, dry mustard, and eggs until frothy.  Whisk in the milk.  Stir in the cheese.  Mix well.

Pour the egg mixture into the baking dish.  Bake for 30 minutes or until the eggs are set.  Remove and let it sit for 2 minutes before cutting into squares and serving. Enjoy!

I first found this recipe here https://www.cdkitchen.com/recipes/recs/41/Oven-Scrambled-Egg-And-Cheese-111472.shtml

GF Baked Spaghetti Squash Spaghetti

GF Baked Spaghetti Squash Spaghetti

Ingredients:

-2 spaghetti squashes 

-spaghetti sauce (check out how to make Homemade Tomato Sauce here)

-mozzarella or Italian cheese

Instructions:

1. Preheat the oven to 400 degrees.

2. Using a knife, cut your spaghetti squash in half, length wise.

3. Spoon out the loose insides and seeds.

4. Spread olive oil all over and season with salt and pepper.

5. Place INSIDE DOWN on baking sheet (I use parchment paper because it's easier clean up).

6. Bake for 20-30 minutes. *

7. Remove from oven.  Using a fork, scrape the inside of the spaghetti squash into a 13x8 (for larger or multiple spaghetti squash) and an 8x8 (for smaller spaghetti squash).  

8. Mix with GF spaghetti sauce and top with mozzarella and/or Italian cheese.

9.  Bake another 10-15 minutes to melt cheese.  

10.  ENJOY!

* Bake time depends on the size of the spaghetti squash.  If I have a small squash I start and 20 minutes and check.  To check, I squeeze the outside like you would check a potato.

If it squeezes at all, it's done.  For larger spaghetti squash, I bake for 30 minutes then check.  An overcooked spaghetti squash is more soggy.  We prefer it on the crunchier side.  

GF Broccoli Cheddar Soup

GF Broccoli Cheddar Soup

4 cups broccoli florets (chopped)
4 cloves garlic (minced)
3 1/2 cups unsalted chicken broth
1 cup heavy cream
3 cups shredded cheddar cheese
salt
pepper

In medium stockpot, sauté garlic for one minute.  Add chicken broth, heavy cream, and chopped broccoli. Simmer for 10-20 minutes until broccoli is tender.  Blend broccoli in blender or with hand mixer.  Remove from heat and mix cheese in immediately.  *NOTE: Cheese will clump if added over heat.  Need to make sure when you add the cheese the soup is hot so the cheese will melt.*  Add salt and pepper.  Enjoy!

Recipe from Maya Krampf from Wholesome Yum.com
https://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/

GF Potato Soup

Ingredients:

2 Tbsp olive oil

2 medium sweet onions, diced

3 carrots, diced
2 - 32oz GF low sodium chicken broth
6-7 gold potatoes, diced
3-4 cloves garlic, minced
8 oz cream cheese (wait to add after soup is cooked)
sea salt
white pepper

Stovetop Instructions:

Over medium heat, add 2 Tbsp olive oil to stockpot.  Sauté onion and garlic for 10 minutes on medium.  Add carrots, continuing to sauté for another 5 minutes.  Add chicken broth, diced potatoes making sure they're covered under broth (if not add water until they are submerged).  Cook on medium heat for 30 minutes.  When potatoes are soft, add cream cheese (see note at the bottom for the best way to avoid clumps of cream cheese), salt, and pepper to taste.

NOTE: Best way to avoid clumps of cream cheese, take 1-2 cups of hot broth from soup, add to mixing bowl and add cream cheese.  Use immersion blender or whisk until smooth.  Once mixed add back into soup and stir well.

Crockpot Instructions:

On stovetop, sauté onion in 2 Tbsp olive oil for 10 minutes on medium.  Add carrots and celery, continuing to sauté for another 5 minutes to pull out the flavor. 
In crockpot, pour chicken broth.  Add potatoes, sautéed onions, carrots, garlic, and stir together. Make sure that chicken broth is covering potatoes (if not, add water until all potatoes are covered).  Cook on low for 4 hours.  Add cream cheese (see note at the bottom of the page for the best way to avoid clumps of cream cheese) salt and pepper to taste.  

NOTE: Best way to avoid clumps of cream cheese, take 1-2 cups of hot broth from soup, add to mixing bowl and add cream cheese.  Use immersion blender or whisk until smooth.  Once mixed add back into soup and stir well.

Enjoy!

GF Chocolate Peanut Butter Fudge

GF Chocolate Peanut Butter Fudge
Keep Refrigerated!


"Commit to the Lord whatever you do, and your plans will succeed." Proverbs 16:3

Ingredients:

2 sticks butter

12 oz. milk chocolate chips (about 2 cups)

2 cups peanut butter

2 cups confectioners sugar, sifted 

1.  Line a 9 x 13 pan with parchment paper or butter.

2.  In a large sauce pan, melt butter on low or med heat.

3.  Add chocolate chips, stir until melted.

4.  Add peanut butter, stir until creamy.

5.  When first 3 ingredients are completely melted, SLOWLY add confectioners sugar (only 1/4 cup to 1/2 cup at a time) while constantly stirring.










Make sure to keep stirring until smooth & melted.

6. Pour into 13x9 pan.  Refrigerate 3-4 hours.  

If in a hurry you can freeze for quicker results.

7.  Cut into fudge bars.  Keep Refrigerated.  Enjoy!