Ingrid's Flourless Chocolate Cake

From an article about Ingrid Michealson, who gives the world not only amazing music but also delicious gluten free cake.

7 oz really good semisweet chocolate (I have no clue how many chocolate chips that is, so I erred on this side of caution and used 2-3 cups)
3/4 cup butter
1 cup sugar
4 eggs, separated

1. Preheat oven to 300 degrees.
2. Melt chocolate and butter in a double broiler (or if you only have a pan, use that).
3. Stir together half the sugar and four egg yolks. Add to melted chocolate concoction.
4. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. (Make sure you don't have any yolks in the egg whites or they will never, ever form stiff peaks. If you accidentally do, like I did on my first attempt, dump what you have and start over.)
5. Fold mixture into chocolate and pour into greasted 9-inch cake pan.
6. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it.
7. Cool 30 minutes before removing from pan. Dust with powdered sugar.

Pineapple Pork Tenderloin

2 pounds pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons cornstarch
2 garlic cloves, chopped
2 red bell peppers, seeded and sliced
2 tablesppons gluten-free soy sauce (I like La Choy)
1/2 cup apple juice
1 can crushed pineapple

1. Combine meat, sugar, Italian seasoning, salt, pepper, and cornstarch in ziplock bag. Seal and shake well to coat. Pour the contents of the bag into the stoneware.
2. Add the garlic and peppers.
3. Pour in the soy sauce, apple juice, and pineapple.
4. Cover and cook on low for 7-9 hours or high for 4-6 hours.
5. Serve with rice and pasta.

"Make It Fast, Cook it Slow" by Stephanie O'Dea (with a few Amanda modifications)
Original recipe found online here: http://crockpot365.blogspot.com/2009/02/pineapple-pork-tenderloin-crockpot.html

Breakfast Casserole

1 large bag frozen hash browns (make sure they are GF)
1/2 c. butter, melted
12 eggs, beaten
1 lb ground sausage or 1 cup ham or 1 cup bacon (cooked and drained)
about 3 c. cheddar cheese
1 bunch diced green onions

1. Put hash browns in greased 9x13 pan. Drizzle with butter. Bake for 25 minutes at 425.
2. Put down meat, green onions, eggs, and cheese in layers. Cover with foil. Bake another 30-40 minutes.
Serves 12-15

I haven't tried it yet, but this recipe would likely be amazing with chopped bell peppers added to the layers of meeat/onions/cheese.

Chinese Chicken Sundaes

Sauce:
1/2 c. butter or margarine
1/2 c. rice flour (or another GF flour)
1 can GF chicken broth
1 c. water
1 c. milk
3 tsp. chicken bouillon granules
2 c. cooked chicken, cubed

Toppings:
mandarin oranges
green onions, chopped
tomatoes, chopped
green peppers, chopped
pineapple tidbits
slivered almonds
grated cheese

1. In a saucepan, melt butter over medium heat.
2. Add flour, stirring until smooth.
3. Add broth, water, bouillon, and milk, stirring until thickened. (Don't get nervous if your sauce doesn't thicken quickly. Resist the urge to add too much flour. Rice flour takes a little longer to thicken than wheat flour.)
4. Add chicken.
5. Serve sauce over cooked white rice and add choice of toppings.

Mexican Filling

½ pound lean ground beef
about ¾ c. chopped onion
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. ground cumin
1 (15 oz) can of pinto beans, drained, rinsed
1 (4 oz) can diced green chili peppers
½ c. water
2 Tbs fresh chopped cilantro, if desired
Sauté beef, onion, and garlic until meat is browned, drain. Add all other ingredients to fry pan and cook together until most of the water has evaporated.

Serve as tacos, burritos, enchiladas, taco salads, or however you wish.

Recipe found at: http://www.justamomha.com/pantry-gourmet/2009/09/mexican-filling/