Gluten Free Impossible Beef’n’Cheddar Pie

INGREDIENTS

1 lb. ground beef 1 onion – chopped

1 ½ cups milk

3 eggs

¾ cup GF all purpose flour mix 2 large tomatoes – sliced

1 ½ cups shredded cheddar cheese

Salt and pepper to taste

DIRECTIONS

Preheat oven to 400°F.

Brown beef and onion in a large skillet.

Transfer beef to a 10”pie plate.

Add salt and pepper.

In a medium bowl, beat together milk, eggs and flour until smooth.

Pour over beef.

Bake for 25 minutes.

Top with tomatoes, then cheese and bake another 5 -8 minutes.

Allow to cool for about 5 minutes before serving.

Goes well with mashed potatoes or rice but be adventurous and try whatever you like.

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Gluten Free Reduced Fat Chocolate Fudge

INGREDIENTS

3 cups chocolate chips

1 can sweetened condensed milk

1/8 tsp salt

DIRECTIONS

In a heavy saucepan, melt the chocolate chips with the condensed milk over low heat.

Add salt and mix well.

Spread evenly into a waxed paper-lined 9” square pan.

Chill for 2 or 3 hours.

Turn fudge onto a cutting board and peel off the waxed paper.

Cut into squares and enjoy.

Gluten Free Rice Pudding

INGREDIENTS

2 ½ cups whole milk (Or rice milk)

⅓ cup uncooked white rice

⅛ tsp salt

1 egg

¼  cup brown sugar

1 tsp gluten free vanilla extract

¼  tsp of ground cinnamon

⅓ cup raisins

DIRECTIONS

In a medium saucepan, combine milk, rice and salt and bring to a boil over high heat.

Reduce heat to low and simmer until the rice is tender (about 20 minutes).

Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed.

Add a half cup of the rice mixture – a tablespoon at a time – beating to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened.

Be careful not to have the mixture come to a boil.

Stir in the vanilla.

Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.