Banana Pancakes

How wonderful to eat something soft and bread-like.  I have been missing that lately.  These pancakes were really good!  This amount makes the pile seen here, about 9 small and thick pancakes.

Banana Pancakes

1 cup pancake mix (betty crocker gluten free - wheat free)
1 1/4 cup milk (almond milk - milk free)
1 tsp vanilla
1/3 large banana or 1/2 small banana

Mash the banana in a mixing bowl with the tines of a fork.  Add pancake mix, almond milk, and vanilla, whisk together until smooth.  Lightly grease a hot griddle.  Spoon batter onto griddle and cook.  Flip when bottom is firm.  Serve with vegan buttery spread and syrup.

Meatloaf with Bacon Bits

I updated my meatloaf recipe to be allergen free, and Jer liked it even better than my regular recipe.  Probably because I added bacon bits.

Meatloaf with Bacon Bits

1 lb hamburger
1 tsp onion flakes
1 cup oatmeal
2 1/2 tsp salt
1/4 tsp pepper
1 T mustard
1/4 cup ketchup
1 cup chicken broth
2.5 oz bacon bits
3/4 cup ketchup
1/3 cup brown sugar

Mix together hamburger, onion flakes, oatmeal, salt, pepper, mustard, 1/4 cup ketchup, chicken broth, and bacon bits. Pour into a 9x5" pan. In a separate bowl, mix together 3/4 cup ketchup and brown sugar.  Pour on top of the loaf and bake at 350° for 1 hour.

Crash Hot Potatoes

I originally saw these on a food blog my friend did, but she got them from The Pioneer Woman.  When I made them before I had smaller red skinned potatoes and they ended up looking more like individual potato pieces, but this time it was more of just a layer of potatoes.  It didn't really affect the taste much, they just aren't as pretty.

Crash Hot Potatoes

2.5 lb red potatoes
3 T olive oil
dash salt & pepper
dash oregano

Wash the potatoes and put them in a large pot, cover with salted water by about an inch.  Bring to a boil and cook until fork tender.  Spread some olive oil on a baking sheet with edges, then place potatoes on the sheet.  Smash with a potato masher enough to flatten and break the skin.  Top with more olive oil.  Sprinkle generously with salt, pepper, and oregano.  Bake at 450° for 25 minutes.

Cinnamon Roll Chex Mix

I am trying lots of different chex mixes out.  I saw this one on pinterest and thought it looked pretty good.  I couldn't do the white chocolate, so I changed it a bit and went with powdered sugar.  Yum.

Cinnamon Roll Chex Mix

12 oz box rice chex
1 1/4 cups brown sugar
1 tsp cinnamon
1 stick butter (earth balance buttery stick - milk free)
1/4 cup karo syrup
1/2 tsp baking soda
1 tsp vanilla
1/2 cup powdered sugar

Place chex in a large mixing bowl.  Microwave butter, brown sugar, cinnamon, and karo syrup in a 2 cup measuring cup, stirring occasionally.  Stir in vanilla and baking soda.  Pour over cereal and mix.  Microwave for 1 minute and stir, repeat until well coated.  Pour 1/4 cup of powdered sugar into a clean plastic grocery bag without any holes, add cereal mixture, then another generous 1/4 cup of powdered sugar.  Mix well, then place in an air tight container, putting the lid on after it cools.

Half Batch:

5 cup rice chex
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 stick butter (earth balance buttery stick - milk free)
1/8 cup karo syrup
1/4 tsp baking soda
1/2 tsp vanilla
1/4 cup powdered sugar

Caramel Chex Mix

Chex Mixes are becoming one of my food groups with the dietary restrictions.  I got this recipe off from the chex website and eliminated the m&ms.  Feel free to add them back in.

Caramel Chex Mix

4 1/2 cup rice chex
4 1/2 cup corn chex
1 stick butter (earth balance buttery stick - milk free)
1 cup brown sugar
1/4 cup karo syrup
1/4 tsp baking soda

Place cereal in a large mixing bowl.  Put butter, brown sugar, and karo syrup in a 2 cup measuring cup or small bowl and melt in the microwave, stirring occasionally.  Stir in1/4 tsp baking soda, then pour caramel mixture over cereal and stir.  Microwave for 1 minute then stir, then repeat a couple times until all the cereal is well coated.  Pour onto a wax paper covered cookie sheet.  If you want them separated, let cool for 3-5 minutes, then separate with clean hands.  Other wise let cool, then break into chunks.

Chicken & Rice Soup

As I look for allergy free recipes, soups have been a home run.  This is the third soup I have made this week.  I did a google search and came across this recipe.  I modified it a bit to my taste, what I had in the house, and the fact that I can't eat crackers.  I put in 3 times the rice, so there is very little broth left.  If you like dipping crackers, I would cut back on the rice.

Chicken & Rice Soup

1 T olive oil

1 onion - diced

2 garlic cloves - minced

2 medium carrots - cut into quarters lengthwise, then sliced

2 celery sticks - halved lengthwise, then sliced

1/2 tsp thyme

1/2 tsp oregano

2 box chicken broth

3 cup rice

2-3 cups chicken

dash garlic salt

Pour olive oil into soup pot, add onion, garlic, carrots, and celery.  Cook over medium heat for 6-8 minutes until vegetables are cooked but not brown.  Add chicken broth, thyme, oregano, and garlic salt.  Process chicken in a food processor until chicken is shredded.  Pour chicken and rice into soup pot.  Cook over low heat for at least 30 minutes to blend flavors.

Crockpot Chicken

My mother in law passed this recipe on to me and it is as easy as can be.  You buy a whole frozen chicken, thaw it, season it, and put it in a crockpot and dinner is ready to go.

This recipe is great because lots of recipes call for cooked chicken and this is a cheap and delicious way to make some.  We typically eat the breast meat for supper and then pick the bird clean and use the leftover meat for chicken tacos or a casserole.

Crockpot Chicken

1 whole chicken - thawed
1 T salt
1 T garlic salt

Thaw the chicken in the fridge for at least 24 hours, or overnight in a water bath (still in the bag).  Cut open the bag and dispose of the bag of chicken innards if one is included (or keep and cook them, up to your preference).  Separate the skin from the breasts with your fingers, then pour 1/2 T salt and 1/2 T garlic salt into your palm, insert it under the skin, and rub it into the meat.  Flip the bird and repeat.  Place the chicken in a large crockpot breast side down and cook on low for 8 hours or high for 4 hours.  The meat is juicier if you cook on low for 8 hours.