Granola

3 cups gluten free oats (I used Bob's Red Mill)
1/2 cup sunflower seeds
1 cup slivered almonds
other seeds/nuts/dried fruit you want (have fun!)
2 tsp (or more, to taste) cinnamon
2 tbsp butter, melted
2/3 cup pure maple syrup
2 tbsp brown sugar
1 tsp vanilla extract

1. Preheat oven to 325 degrees. Line cookie sheet with wax paper.
2. Melt butter. Add maple syrup, brown sugar, and vanilla. Mix well.
3. Combine dry ingredients.
4. Pour wet ingredients over dry ingredients. Coat dry ingredients well.
5. Cook 25-30 minutes, stirring 3-4 times to avoid burning. Bake until brown. Store in airtight container.

Adapted from Gluten Free Gobsmacked: http://glutenfree.wordpress.com/2008/12/22/gluten-free-granola-vanilla-maple-granola/

Fajitas

1 Tbs Worcestershire sauce
1 Tbs apple cider vinegar
1 Tbs soy sauce
2 tsp. chili powder
1 clove garlic, finely minced
1 dash cumin
4-5 drops of lime juice (more can be squeezed on the finished food, but this is just what goes in the sauce)
3 red and/or green bell peppers, sliced
1 onion, sliced
1 lbs of your meat of choice (steak and chicken are my favorites), cut and trimmed

1. Mix Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, cumin, and lime juice together in an air-tight container. Add trimmed meat, seal and marinate for at least an hour.
2. Dump container out into a warm fry pan and saute until meat is partially cooked then add onion and peppers and cook until softened and meat is fully cooked.
3. Serve in corn tortillas (or flour tortillas if you aren't GF) with lettuce, tomatoes, beans, cheese, sour cream, and guacamole.

Original recipe found at: http://www.justamomha.com/pantry-gourmet/2009/12/fajita-sauce-for-chicken-beef-pork-shrimp-whatever/

Chocolate Chip Toffee Bars

2 1/3 c. rice flour
2/3 c. packed brown sugar
1/4 c. butter, softened
1 eggs, slightly beaten
2 c. chocolate chips, divided
1 can (14 oz) sweetened condensed milk
1 1/2 c. toffee bits

1. Heat oven to 350 degrees. Grease a 9x13 pan.
2. In a large bowl, stir together flour and brown sugar. Cut in butter until mixture resembes coarse crumbs. Add egg, mix well. Stir in 1 1/2 c. chocolate chips.
3. Reserve 1 1/2 c. mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.
4. Pour sweetened condensed milk evenly over hot crust. Top with 1 1/2 c. toffee bits. Sprinkle remaining crumb mixture and remaining 1/2 c. chips over top. Bake 25-30 minutes or until golden brown. Cool completely.

Original recipe (adapted to be GF) found at: http://smittenwithmykitchen.blogspot.com/2009/07/chocolate-chip-toffee-bars.html

Spinach Stuffed Turkey Tenderloin

4 8 oz turkey tenderloins (we used 2 large tenderloins, but it would probably be easier to use smaller cuts)
4 c chopped fresh spinach leaves
6 oz mozarella cheese (could also use feta or goat cheese)
1/2 t black pepper
2 tbsp olive oil
2 tsp paprika
1 tsp salt
1/4 tsp Cayenne pepper

1. In a small bowl or cup, combine oil, paprika, salt, and Cayenne pepper. Set aside.
2. In a large bowl, combine spinach, cheese, and pepper.
3. Cut open turkey tenderloins to create a pocket. (Cut lengthwise, leaving a bit at each end to form a pocket.)
4. Brush paprika sauce over tenderloins.
5. Stuff tenderloin pockets with spinach mixture.
6. Close tenderloins (could use kitchen string if desired) and wrap meat individually in plastic wrap. Refridgerate for 4-24 hours.
7. Unwrap tenderloins and place in shallow roasting pan. Cook at 375 degrees for approximately 40 minutes.

Serving suggestions: Serve with mashed potatoes, baked potatoes, or roasted/boiled red potatoes.

Orange Beef Stir Fry

12 oz beef top round steak
1 tsp finely shredded orange peel
1/2 c orange juice
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sugar
1 tbsp cooking oil
4 green onions, bias sliced into 1 inch pieces (approx. 2/3 c)
1 clove garlic, minced
6 c coarsely shredded fresh spinach (8 oz)
1 can sliced water chestnuts, drained
2 c hot cooked rice

1. Stir together orange peel, orange juice, cornstartch, soy sauce, and sugar to form sauce.
2. Heat oil in large skillet or wok (medium-high heat). Sitr fry green onions and garlic for one minute then remove and set aside.
3. Add steak to skillet. Cook thoroughly and push to sides of pan.
4. Add sauce to the middle of the pan. Cook until thickened and bubbly.
5. Add green onion/garlic mixture, spinach, and water chestnuts to pan. Cook for one minute.
6. Serve immediately over rice.

*This dish would be great over rice noodles. Next time I'll try stir frying the dish with rice noodles.

Crepes

1 1/3 cup milk
2/3 cup cornstarch
2 eggs
2 T olive oil or melted butter
pinch of salt
1 T sugar
1 t. vanilla

1. Whisk together all ingredients until smooth.
2. Pam a small nonstick frying pan. Heat pan over medium-high heat.
3. Pour batter in pan, enough to cover pan with a thin layer of batter. Swirl the batter around the pan until the batter starts to solidify and can't be swirled any longer. (I try to swirl thicker around the outer border of batter to make turning easier later on.)
4. Cook until edges appear light golden brown (20-40 seconds).
5. Quickly and carefully flip the crepe and cook an additional 15-20 seconds.
6. Repeat until all batter is used. (My recipe made approximately 15 8" crepes.) Spray pan with pam as needed to prevent crepes from sticking.
7. Serve with your favorite toppings. We enjoyed fresh strawberries, powdered sugar, and whipped cream. You could also use any fresh fruit, cream cheese, jams/fruit sacues, scrambled eggs, ham, cheese, etc.

This recipe is a combination of my grandma's Swedish pancake recipe (not GF) and Gluten Free Easy Crepes found here: http://glutenfree.wordpress.com/2008/07/24/gluten-free-and-easy-crepes/

Fudge Crinkles

1 box Betty Crocker Gluten Free Devil's Food cake mix
1 box instant chocolate pudding
1/2 c. butter, melted
1 egg
1/4 c. water
1 tsp. vanilla

1. Mix dry ingredients together. Add wet ingredients.
2. Roll batter into balls. Flatten slightly and place on cookie sheet.
3. Bake 8-10 minutes at 350 degrees.

Delicious variations:
-Top each cookie with a Rolo... or another candy, chocolate, nut, etc.
-Use another flavor cake mix... or use a yellow cake mix and add flavoring to make it spice, lemon, pumpkin, funfetti, etc.
-Add toffee bits to the dough... or chocolate chips, peanut butter chips, etc.

Pineapple Upside Down Cake

1 box gluten free cake mix
3/4 c. water
1/2 c. oil
3 eggs
3 t. vanilla
1 small box instant vanilla pudding
1/4 c. butter
2/3 c. packed brown sugar
1 can pineapple slices (you want the circles - this dessert is all about presentation)

1. Melt butter and place in bottom of 9x13 pan. Sprinkly brown sugar evenly over butter. Arrange pineapple slices on top of brown sugar.
2. Mix cake mix, water, oil, eggs, vanilla, and pudding. Pour over pineapples.
3. Bake at 350 degrees for approximately 40 minutes. Cake is down when toothpick comes out clean.
4. Immediately put serving plate/tray on top of cake pan. Turn tray and pan together. Leave pan on top of tray for a few minutes to let the brown sugar/butter run down into the cake. Remove pan. Serve warm.

Recipe inspired by GF Poppyseed Cake recipe found here:
http://glutenfreeinutah.blogspot.com/2011/01/gluten-free-poppy-seed-cake-using-betty.html

Meatballs

1 lb. ground beef
1 egg, beaten
1/2 medium onion, freshly chopped
2 tbsp fresh parsley or 2 tsp dried parsley
2 tbsp cornstarch or GF flour
1 1/2 tsp salt
1/4 tsp pepper
1 small clove garlic
3 tbsp grated Parmesian cheese
1/2 tsp dried oregano

1. Mix all ingredients together.
2. Cook in large frying pan on medium heat, turning occasionally until cooked thoroughly.
3. Mix with your favorite spaghetti sauce and serve over GF noodles.