Gluten Free Bubble Up Pizza !

What You'll Need

• 3 to 4 cups tomato sauce
• 1 recipe Thick Crust Gluten Free Pizza Dough from GFOAS Bakes Bread, with 2 teaspoons (6 g) instant yeast in the dough stage, instead of 1 1/3 (4 g) instant yeast in the original recipe, prepared through the first rise*
• 2 ounces Parmigiano-Reggiano cheese, finely grated
• 12 ounces mozzarella cheese, shredded
• 8 to 10 leaves fresh basil (optional), torn by hand
• *Note: If you prefer, rather than allowing the dough its first rise for at least 12 hours in a sealed container in the refrigerator before working with it, you may make and use the pizza dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

How to Make It

1. Grease a 9-inch x 12-inch oven-safe casserole dish, and cover the bottom of the dish with about 3/4-cup of the tomato sauce.
2. Cut off pieces of the risen and chilled pizza dough that are about 3/4-ounce each, and roll loosely into rounds about 1-inch in diameter. You don’t want to pack down the dough. Place each of the pieces of dough, about 3/4-inch apart, on top of the sauce in the casserole dish. Cover the dish with a piece of lightly oiled plastic wrap, and set aside in a warm, draft-free location until the pieces of dough have risen to about 1 1/2-times their original size (about 30 minutes). As the dough is nearing the end of its rise, preheat your oven to 350°F.
3. Once the dough has finished rising, uncover the dish, mix the Parmigiano-Reggiano cheese with 2 cups of tomato sauce and cover the risen pizza dough completely with the sauce. Add more sauce if necessary to completely cover the dough. Sprinkle about half of the grated mozzarella cheese evenly over the top, sprinkle with about half of the torn basil, and place in the preheated oven. Bake for 15 minutes. Remove from the oven, sprinkle evenly with the remaining mozzarella cheese and return to the oven. Continue to bake until the cheese is melted and the pizza dough is cooked through (about another 10 minutes). Remove from the oven, allow to sit briefly for the cheese to set, sprinkle with the remaining torn basil, and serve.

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MACARONI AND BEEF WITH CHEESE — CHILDHOOD LOVE

What You'll Need

• 1 large onion, diced
• 1 tablespoon canola oil
• salt to taste
• 2 pounds lean ground beef
• one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender
• 1 box macaroni
• 1 cup each grated cheddar and mozzarella cheeses
• optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chili powder—whatever you’re in the mood for (I just used black pepper, garlic, and a tablespoon of fish sauce, which gives it depth)

How to Make It

1. Sweat the onions in the oil with a three-finger pinch of salt. Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.) Add another three-finger pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for 1 hour.
2. Cook the macaroni in boiling water till it’s half-done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni.) Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.
3. Bake it in a 400°F/205°C oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover the macaroni with the cheese and broil till it looks beautiful.
4. Having used all the pasta, I put the second batch into the cleaned baking dish and covered it with foil, wrote “Mac and Beef, bake, cover with cheese and broil” on the foil with a sharpie—so that next time I’m gone, Donna has a mid-week meal ready to go.

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BAKED ZITI

What You'll Need

• 16 oz. ziti, cooked al dente
• 2 lb. ground beef
• 1 yellow onion, diced
• 1 teaspoon garlic, minced
• 1 jar (24 oz.) marinara sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Italian seasoning
• 2 beef bouillon cubes
• 2 tablespoons sugar
• Salt and pepper to taste
• 2 eggs, beaten
• 15 oz. ricotta cheese
• 2½ cups mozzarella cheese, shredded and divided
• ½ cup grated Parmesan

How to Make It

1. Bring a pot of salted water to a boil and cook the pasta until al dente. Rinse under cold water to stop the cooking process
2. Over medium high heat, brown the beef until cooked through. Drain any excess fat
3. Remove beef and set aside. Saute onions and garlic until onions are soft, about 5 minutes
4. Add in beef, marinara sauce, Worcestershire sauce, Italian seasoning, bouillon cubes, sugar and salt and pepper to taste
5. Meanwhile, in a large bowl combine eggs, ricotta, 1½ cups mozzarella cheese and Parmesan cheese
6. Add the pasta to the cheese mixture. Stir until thoroughly combined
7. Spoon ⅓ of the meat sauce into a 9x13 casserole dish
8. Top with half the pasta mixture
9. Repeat layers once more and finish with a final layer of meat sauce
10. Bake for 30 minutes at 350 degrees F
11. Sprinkle with remaining 1 cup mozzarella cheese
12. Broil at 450 degrees F for 3-5 minutes or until cheese has browned
13. Dish and serve hot

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Caramel Apple Dumpling Bites !

What You'll Need

• 1/2 package Rhodes frozen dinner rolls (uncooked), thawed but not raised
• 3 granny smith apples
• 1/2 c. unsalted butter (not margarine)
• 1/2 c. brown sugar
• 1 tsp. cinnamon
• 1/2 c. Mrs. Richards butterscotch caramel (or your favorite caramel topping)

How to Make It

1. In a large fry pan, melt together the butter, brown sugar, and cinnamon over medium heat.
2. Take half a package of Rhodes frozen dinner rolls and cut each roll into 4 quarters. Add the mini roll bites into the butter/brown sugar mixture and toss to coat. Place lid over fry pan and let cook while you cut and slice the apples.
3. Turn over the rolls in the fry pan and toss in the sliced apples. The rolls should be nicely browned on one side. Continue to fry (stirring occasionally) until apples and rolls are thoroughly cooked. Spoon the mix onto a plate and drizzle a little caramel sauce over the top. Serve with a side of vanilla ice cream.

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My Favorite Lasagna !

What You'll Need

• 1 lb. ground turkey (I use 93% lean ground beef)
• ½-1 lb. Italian sausage
• 2-3 24-oz. jars Prego spaghetti sauce (Italian sausage is a nice flavor)
• Half of a large onion, diced
• 3-4 garlic cloves, minced or 1 tsp. minced garlic from a jar
• 6-oz. can tomato paste
• 2 cups grated parmesan cheese, divided use
• 2 eggs
• ¼ cup chopped parsley
• ½ tsp. salt
• ¼ tsp. ground pepper
• 1 tsp. basil
• 1 tsp. oregano
• 16-24-oz. Barilla uncooked lasagna noodles
• 2 cups shredded mozzarella cheese
• 15-oz can Italian Ro-Tel diced tomatoes with green chilies (this is hard to find, I usually use the regular diced tomatoes with green chilies)
• 32-oz. container Polly-O ricotta cheese
• 1 ½ cups water
• olive oil

How to Make It

1. Sauté onion and garlic in a tablespoon of olive oil in a large Dutch oven, add turkey (ground beef) and sausage; drain.
2. Add 2 jars spaghetti sauce, water, tomato paste, basil, oregano and Ro-Tel diced Italian tomatoes with juice.
3. Simmer over low heat about 30 minutes.
4. Mix ricotta, one-half mozzarella, 1 cup parmesan cheese, eggs, parsley, salt and pepper in bowl.
5. Layer 1 cup sauce in 9x13”sprayed pan.
6. Arrange 3-4 dry noodles over sauce, spread dabs of cheese mixture over noodles, then 1 cup sauce and repeat layers ending with sauce on top.
7. If the sauce doesn’t cover the top well, add the remaining jar of sauce.
8. Sprinkle with remaining parmesan cheese.
9. Cover with foil.
10. Bake 1 hour to 1 hour 15 minutes at 350°.
11. (Test noodles with a fork. If they are fork tender, they are cooked through).
12. Remove foil.
13. Sprinkle with remaining mozzarella cheese.
14. Bake 10-15 minutes longer.

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Earthquake Cake !!

What You'll Need

• 1 Duncan Hines German Chocolate Cake Mix
• 1 cup coconut
• 1 ½ cups chopped pecans
• 8-oz. cream cheese
• 1 stick (1/2 cup) butter
• 4 cups powdered sugar

How to Make It

1. Preheat oven to 350°.
2. Grease and flour a 9x13” baking dish.
3. Spread pecans and coconut in the bottom of the prepared dish.
4. Mix cake mix according to package directions.
5. Spread over top of pecans and coconut.
6. Melt butter and cream cheese over low to medium heat in small saucepan.
7. Remove from heat.
8. Add powdered sugar and whisk to combine.
9. Spread powdered sugar mixture over top of cake batter in baking dish.
10. Smooth the top.
11. Bake for 45 minutes or until cake tests done.
12. Cool completely before cutting into squares.
13. Store covered tightly.
14. After 2 days, store in refrigerator.

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Gluten Free Eggs Baked in Tomato Sauce Recipe

What You'll Need

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 (15-ounce) can of diced tomatoes
• 1½ cups tomato sauce
• Kosher salt
• Black pepper
• 8 large eggs
• ¼ cup parmesan cheese, grated – optional

How to Make It

1. Preheat oven to 350 degrees.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook for 30 more seconds. Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated. Add the tomato sauce and cook for another 5 minutes. Season to taste with salt and pepper.
3. Divide the sauce among four 12-ounce oven-proof ramekins, bowls, or mini skillets. Crack two eggs on top of the sauce in each ramekin, and sprinkle the eggs with a little salt and pepper. Sprinkle the parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.

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