Gluten Free Sausage Cheese Breakfast Donuts Bagels

So, I stumbled upon a recipe, similar to this on Pinterest. Thank you, Pinterest God!! The original recipe told you all the flours to make your own batter, etc. I don't have time for that... when I am making breakfast, in zombie mode, I want quick and easy. In case I have failed to mention it before, I am NOT a morning person... I need something that doesn't take much brain power. 

Anyway... here is the recipe! MAKE THEM!! You will NOT regret it!

P.S. If you don't have a donut pan... GET ONE!! 


Sausage and Cheese Breakfast Donuts/Bagels    
1 C. Bisquick (I used gf, but you can use regular)
1 egg
1/2 C. (approx. ) shredded cheese
3/4-1 C. ground sausage (browned)
1 C. (approx.) milk (I use almond, but reg. milk will work)

Preheat oven to 350 degrees. Add all ingredients, except milk, to a bowl and combine. Add milk, a little at a time. I added just enough milk to make it about the consistency of Elmer's glue. So, 1 cup of milk, more or less. It needs to be "runny" but not thin. Cake batter consistency might be a better way of describing it. Grease the donut pan and poured batter in each form. Baked at 350 degrees for about 20-25 min. I think you could also use a muffin pan, if you don't have a donut pan.
Original recipe: Cheddar Sausage Stuffed Bagels

Baked Chili Cheese Dogs... YUM!

I had been thinking that chili dogs sounded good. But, when I went to make them, I thought I wanted to go about it a little bit differently than usual. So, this was the result. These were quick to put together and very good!

Baked Chili Cheese Dogs
8 gf or regular hot dog buns
8 hot dogs
1 can chili or one batch of homemade chili
shredded cheese
diced onion (optional)

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Put one hotdog per bun, place in pan. Top each hotdog with chili, shredded cheese, and onion (optional). Cover with foil, and bake for 40-45 minutes minutes.

Amazing Cheesy Bacon Tater Tots

I was needing a cheese and bacon fix. But, I could not decide on what I wanted. Nothing really sounded good. The family was starting to get restless because it was almost supper time. So, I went to scrounging around for ideas. These are AMAZING! YUM!

Cheesy Bacon Tater Tots1 bag frozen tater tots
1 cup sour cream
½ cup ranch dressing
¼ cup milk
1 cup Shredded cheddar cheese
½ cup real bacon bits or 4-6 slices bacon fried and crumbled
Salt and pepper to taste

Bake the tater tots according to the package instructions. While tater tots are baking, mix the sour cream, ranch dressing, and milk until well blended. Once tater tots are done, drizzle the sour cream ranch mixture over the cooked tater tots. Sprinkle the cheese and bacon bits all over the top of the tater tots. Place the tater tots back into the oven until the cheese melts. ENJOY!

Home From Vacation and Bacon and Cheddar Pork Chops.

Well, I survived a family vacation! You may question that comment, but when you have a child with Asperger's and ADHD, who exhibits problem behaviors due to diet and other factors, driving for 7 hours and staying away from home for 5-6 days is something that can cause anxiety. At least for this momma, it does. It was a nice trip to Hot Springs, Arkansas. We had a really nice condo, that had a full kitchen, two bedrooms, and two bathrooms. The youngest is now in love with balconies!! Anytime that we were in our condo, she was on the balcony. 

We hit a lot of the typical "tourist" attractions, but it was a good "first" vacation for the girls and for me. I feel more comfortable do other vacations and possibly hitting destinations that are farther away, next time.

Bacon and Cheddar Pork Chops

4 pork chops
2 eggs
1/4 C. of milk
1.5oz real bacon bits
1 C. gluten free bread crumbs
1-1/2 C.  shredded cheddar or cheddar blend cheese
chopped green onions to garnish (optional)

Preheat the oven to 400 degrees. In one wide dishes, whisk together the eggs & milk. In another, mix together the bacon bits, bread crumbs, & 1 cup of the shredded cheese. Dip the pork chops in the egg/milk mixture & then into the breadcrumb mixture. Shake off any excess crumbs & then dip back into the egg/milk mixture again. Dredge in the breadcrumb combination a second time & press the mixture into each side. Place in a sprayed baking dish. Sprinkle on any remaining breadcrumb mixture, and press down lightly. Bake for 30 minutes, flipping over halfway through cooking. Sprinkle with the remaining 1/2 cup of cheese & return to the oven for 2 minute, just enough to melt the cheese. Garnish with chopped green onions, optional.

Original Recipe: MrsHappyHomemaker

Chicken and Green Chili Pasta- Something Comforting For a Rainy Day!

It started raining mid-day today and I was very happy to see it raining and to hear the thunder. I love it when it rains. The only thing that I would have changed, would have been for me to be at home, curled up with my kitty, Oscar, and reading a good book. 

I saw this recipe floating around Pinterest... Isn't that where EVERYONE finds their recipes? It had my attention from the first time I read the name of it and saw a picture. It looked so creamy, and cheesy, and yummy. Tonight when I bought groceries, I decided to get the stuff to try it out. I did modify it so that it would be gluten free. Enjoy!

Chicken and Green Chili Pasta

1 lb. penne pasta
2 chicken thighs, cooked and shredded (2 cups)
1/2 C. chopped onion
2 C. shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour (I used gluten free AP flour)
2 C. chicken broth
1 C. sour cream
4 oz. diced green chilies
1 tsp. cumin 

Preheat oven to 350 degrees. Cook pasta acoording to package, drain and set aside. Spray 9X13 baking pan or casserole dish. In a mixing bowl, stir together chicken and cheese. In a medium sauce pan, melt butter. Stir in flour to make a roux and let bubble for 1 minute. Slowly add in chicken broth and stir constantly. Let bubble and thicken for 10-15 minutes. Turn off heat and stir in sour cream, green chilies, and cumin. This does not have a strong cumin flavor. If you like cumin, you could easily add another 1/2 tsp. and if you are really brave, a full teaspoon more. Stir until well combined. In 9×13 baking dish, layer pasta, chicken and cheese mixture, two times. Then pour sauce over top. Do not stir. Bake for 20-30 minutes until bubbly and golden on top.
Original recipe from: JoyfulMommasKitchen

Breakfast Quesadillas!!

So, I am not really a morning person, nor am I really a breakfast person. At least not if I am the one having to cook it. And, usually what I want for breakfast, I am not suppose to have.  I love biscuits and gravy.... YUM! Can be done gluten free, but takes some time and effort to make/find good gluten free biscuits and make the gravy, etc. Pancakes... Mmmm.... Hashbrowns... Mmmmm... Bacon and sausage... Mmmmm MMm MMMmmmmm... Hungry yet?

Ok, so the other night, I was wanting breakfast food. And, Mexican... Soo... Well... I decided to make some breakfast quesadillas. They turned out SOOOO yummy!!! Pretty easy too. This is a recipe that could easily have the ingredients swapped out for stuff that you like, or make a variety of quesadillas to please everyone!


Breakfast Quesadillas (makes approx. 6-8 quesadillas)
1/2 lb. ground sausage, browned
6+ eggs
2 c. shredded cheese
Package corn tortillas
Coconut oil

Scramble eggs in skillet or pan. Add ground sausage to scrambled eggs. In separate skillet, add approximately 2 T. coconut oil, on medium heat. Let melt oil melt. Assemble quesadillas by putting one tortilla in the skillet, add about 1/2 c. of scrambled eggs/sausage to tortilla, sprinkle on some shredded cheese, top with another tortilla. Flatten gently. When bottom tortilla is browned, flip, allow other side to brown. Remove from skillet, cook remaining quesadillas.