Dec 22 2016

Gluten Free Pumpkin Pecan Cheesecake

Yes. You read that right, The 3 most amazing desserts collaborated into one mega dessert. And gluten free? You got it. You saw it here first folks.

My oven died (literally) while baking this, hence the cheesecake not setting completely :(

Pie Crust
1 box (7.5ish oz) gluten free grahams, ground
4-5 tablespoons unsalted butter, melted
1/4 cup sugar

Mix ground grahams, melted butter, and sugar, and press into a 10-inch springform pan, as far up the sides as you can go.

Preheat oven to 350*
Bake until golden brown, 15 – 20 minutes.

Pecan Filling
3/4 stick unsalted butter
3/4 cup light brown sugar
3/4 cup light corn syrup
2 tsp gluten free vanilla extract
3 large eggs
2 cups halved pecans
dash of salt

In a saucepan on medium heat, melt the butter and add the brown sugar, whisking until smooth. Remove from hear, and whisk in the corn syrup, salt and vanilla Beat the eggs in separate bowl, then whisk into the mixture. Add the pecans and mix gently. Pour mixture into the springform pan, and bake for about 20 minutes, or until the filling is firm. Remove from oven and place on a wire rack.

Pumpkin Cheesecake
2 lbs cream cheese, at room temperature
1 cup sugar
4 large eggs
2 tablespoons cinnamon
1 tablespoon cloves
1 tablespoon ginger
1/2 cup heavy cream
1 tablespoon gluten free vanilla extract
1 lb mashed pumpkin

Preheat oven to 425*

In a large mixing bowl, beat together the cream cheese, sugar, eggs and spices. Add the cream, vanilla, and pumpkin, mixing on low speed, and gradually increasing until completely mixed. Gently pour over top of the pecan filling – there may be extra cheesecake filling left, just make another yummy! Bake for 20 minutes, then reduce the temperature to 275*, and bake for one hour or until the center of the cheesecake is no longer liquidy. Turn off the heat, but leave the cheesecake in the oven to cool and set overnight, then place in the fridge or freezer until ready to eat.

Enjoy!


Dec 22 2016

Spaghetti Squash Chicken Tetrazzini

Gluten (and mushroom) Free Chicken Tetrazzini

1 large spaghetti squash
5 chicken breasts (cooked and shredded/sliced)
3 tablespoons truffle oil (or olive oil)
2 cups chicken broth
1 cup diced white onion
1 cup diced green onion
4 tablespoons diced parsley
2 cloves garlic
1/2 cup milk
1/2 cup shredded Italian blend cheese (parmesan, romano, and mozzarella)
Pepper to taste

Cook and shred the spaghetti squash, and set aside. I like to throw mine in the crockpot to “set it and forget it”, while I go about my day.

Cook and prepare the chicken. I like mine shredded – which can easily be done by throwing the baked chicken into your mixer on high for about 2 minutes. Voila!

In a large skillet (that will accommodate all items), heat to high, add the oil and white onion, and sauté until golden. Now add everything else, except a small amount of the cheese and mix well, turn down the temperature to low for about 10 minutes with a lid on the skillet. Mix one more time, and add the remaining cheese, return lid, and allow cheese to melt.

Serve hot with lots of garlic bread… and maybe some veggies.