Libby's Pumpkin Muffins

From the Libby's pumpkin website.

Libby's Pumpkin Muffins

1/2 can (15 oz) canned pumpkin
2 eggs
1/4 c canola oil
1-1.5 c sugar
1/4 c water or apple juice

1.5 c gluten-free flour
1 tsp baking soda
1/2 tsp xanthan gum
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt

Preheat oven to 350 degrees.  Grease muffins tin or use those silicone deals and you don't need any grease.

Mix together the pumpkin, eggs, oil, sugar and juice.  Add dry ingredients and mix until just combined.

Spoon into muffin tin/cups and don't hesitate to make them fairly full.  Makes about 8-10 muffins.

Bake for 20-30 minutes until done in the center.

Best Banana Bread

This recipe is off of the Nameste Perfect Flour Blend bag and it is a very good, very easy banana bread.

Best Banana Bread

2 c gluten-free flour
1 tsp baking soda
1/8 tsp salt
1/2 c canola oil
1/2 - 3/4 c sugar (depending on how sweet you like things and how ripe your bananas are!)
1/4 c brown sugar
2 eggs
3 bananas, mashed
1/2 tsp vanilla

Heat over to 325 degrees.  Grease a bread pan.

Mix together oil and sugars.  Add eggs, mashed bananas and vanilla and mix until well blended.  Add flour, soda, and salt and mix until well blended again.

Pour into greased pan and bake 65-75 minutes or until toothpick inserted in center comes out clean.  Transfer loaf to cooling rack to cool before serving.

Chicken Hurry

Adapted from an allrecipes.com recipe.  The leftover liquid can either be froze and used for future chicken or boiled down a bit with some sour cream or cream cheese added and tossed over pasta like a stroganoff!

Chicken Hurry - in Crockpot

6-10 chicken drumsticks
1 c ketchup
1/2 c water
1/4 c brown sugar
2 oz dry onion soup mix (I make my own and it works great)

Put the chicken in the crockpot.  Mix the other ingredients together and pour over the top.  Cook for 6 to 8 hours on low.  Serve and enjoy!

Quinoa Cakes

Made these tonight...both boys seemed fine with them.  That means they can go on permanent rotation ;)

Quinoa Cakes

2 c cooked and cooled quinoa (ie measure it after you cook it)
1/4 c gluten-free flour
1 c shredded cheddar
2 eggs
2 T fresh cilantro, chopped
2 tsp Sriracha
2 tsp chili powder
2 tsp paprika
1 tsp garlic powder
1/2 tsp salt

Mix the above ingredients together.  Heat some olive oil in a pan over medium heat.  Drop by spoonfuls into the pan and flatten slightly.  Cook until crispy on one side, flip and cook until crispy on the other side.  Eat and enjoy.

Also, quite good with a bit of my "Ranch dressing"  made into a dip.  Mix 1/2 c of the dressing with 1/4 tsp paprika and 2 T lime juice.

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