Tammy’s Recipes
I'm Gluten-Free and my youngest son and daughter are Dairy-Free and one of my middle daughters is Shellfish-Free. One of my older sons was Yeast-Free but he is now in the Air Force and taking care of himself so I don't have to worry about that until he is back here for visits. My oldest daughter couldn't have broccoli but she could have cauliflower and other cruciferous veggies - she's in Italy but will be back this summer. And yes, I learned how to cook one meal for the whole family - it took slightly longer than a "normal" family because I cooked certain things separately so that everyone could assemble according to their needs. It works and is automatic now.
 
Anyway to the recipes!!
 
Breakfast Biscuits

Probably the most popular in the house aside from chicken pot pie


Makes 12 so double, triple, quadruple as needed
Serving Size is 2 biscuits
 
2 cups Bisquick (or Gluten-free Bisquick)
1 cup alternative milk ... or your favorite homemade biscuit recipe
6-8 eggs, scrambled
Bag of shredded cheese or alternative cheese (I shred my own and hope to make my own soon)
1/2 pound of browned sausage (ground works best but you can dice up links, too)


Greased muffin pans


1. Start browning your sausage... when finished set aside.
2. While browning your sausage - Mix your biscuit dough(s). (I mix both regular, and gluten-free at the same time in different bowls and set aside.)
3. Scramble your eggs.
4. Set everything up around your greased muffin pan(s).
5. Put about a heaping Tablespoon of biscuit dough in the bottom of each muffin tin.
6. Add about 1 Tablespoon each of sausage, egg, and cheese choice on top of biscuit dough.
7. Top with one more heaping Tablespoon of biscuit dough and spread around the top to "seal" the tin.
8. Bake at 400* for 25 minutes (or whatever your biscuit recipe calls for - or until browned on top).
9. Take out of the oven and allow to cool a bit before removing to a cooling rack.
10. May eat them immediately or if you want to freeze them (which is what I do) ... flash freeze after they are completely cooled by sitting them on a cookie sheet or cutting board that will fit in your freezer and sit flat.  I leave in for 30-60 minutes most times.
11. Label baggies with what they are and the date while flash freezing. Throw into baggies when finished flash freezing and store in the fridge.
12. Warm in the oven, toaster oven, or microwave until heated through.
 
 


Muffins
Makes 12 - serving size is 2 muffins - double, triple, quadruple as needed
 
2 cups all-purpose flour (or GF all-purpose flour)
3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup white sugar

1 egg

1 cup milk

1/4 cup vegetable oil

 

Directions

Preheat oven to 400 degrees F (205 degrees C).

Stir together the flour, baking powder, salt, and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.

Variations: Blueberry Muffins: Add 1-cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.

Bake for 25 minutes, or until golden.

 

I also make apple cinnamon muffins (1 apple finely chopped & about 1-2 teaspoons cinnamon - I eyeballed it so not positive on this!)

Mixed berries (a total of 1 cup strawberries, blackberries, raspberries, etc)

Chocolate (1 heaping Tablespoon cocoa powder)

Lemon with little lemon glaze packets (add 1 Tablespoon Lemon Juice ... to make glaze mix powdered sugar and lemon juice until a thickish, white glaze is achieved and is enough for your needs ... I make my own powdered sugar by blending regular sugar ... put 1 Tablespoon of glaze into little packets and freeze with the muffins)

Orange with little orange glaze packets (1/4 cup of orange juice - I use fresh squeezed - 1/2 cup sour cream ... glaze the same way as the lemon glaze)

Cranberry (1/2 cup craisins)

Cran-Orange (1/2 cup craisins, 1/4 cup orange juice)

 

I literally make one batch of each (well as much as I have the ingredients on hand and freeze them all.

 

 

 

 

Homemade Poptarts/Streudels

Makes 4-8 Tarts - depending on the size you cut them

 

Homemade piecrust dough:

2 1/2 cup flour

2 sticks of butter 1/2 teaspoon of salt 1/2 cup water Homemade jam
Glaze:
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
 

Add flour, softened butter, and salt to a food processor. Pulse the mixture until it forms little balls. Add in water slowly and turn the processor on for a few seconds. You may need more or less water, so start with a little and check the consistency. Add more if necessary. The mixture should still be in small pieces. Remove it from the processor and form into a ball. If it is too soft, put it in the refrigerator for 15 minutes. Dust a rolling pin with flour and roll the dough out on a piece of waxed paper until it is large enough to cover your pie plate. Lay over pie plate, crimp the ends and fill with whatever filling you wish. For pies that require longer baking times, you may need to cover the crust with foil to prevent over browning. Bake according to the directions for the pie you are baking.

Can roll out and cut into squares/rectangles or cut into circles using a glass or cookie cutter. Spread a dollop of homemade jam to within a 1/2 inch of edges.

Put another piece of dough on top and press edges with a fork and prick top or cut small x's in top.

Bake 400* for 8-10 minutes - May freeze at this point after cooled.

Make glaze. In a small bowl, combine powdered sugar, milk, and vanilla to make glaze. Spoon over cooled poptart pops and allow to the glaze to harden slightly before serving.

 Homemade Taco Seasoning

1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 – 1/2 part crushed red pepper
 
Mix all the spices together and store in an airtight container - can store in freezer as well.
 Hot Fudge Brownie Bites

1 cup walnuts
1 1/3 cups pitted dates
1 tsp pure vanilla extract
3-4 tbsp cocoa powder (or even Dutch cocoa)
optional: 1/8 plus 1/16 tsp salt (I always add it)
optional: chocolate chips or even a piece of a chocolate bar or baking chocolate
 
Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in my MB. Form into bars or balls. It might help to put dough in a plastic bag and close the bag, then shape into a bar. (Feel free to experiment with different nut combinations. I often sub almonds or cashews for some of the walnuts.)
 
 Homemade Pumpkin Pie Spice

1 1/2 Tbsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp allspice
1 tsp nutmeg
 
Place all ingredients in small, sealable container and mix together. Use as directed in recipes that call for pumpkin pie spice.Store in a dry place, up to 6 months.
 
 Homemade Ranch Dressing Seasoning Mix

2 Tbsp dried parsley
1 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp pepper
 
1. Add each of the dried spices to a bowl and gently stir.
2. Store in a resealable plastic baggie or small ball canning jar with tight fitting lid in your spice cabinet.
3. To make the ranch dressing,

Whisk together

1/3 cup mayonnaise

1/4 cup milk (more or less depending on the consistency you want)

1 Tbsp of the homemade ranch dressing seasoning mix.

Season with salt, to taste.

Use immediately and can refrigerate for up to 3 days.
 Makes about 4 Tbsp worth of mix.

Alternatively, use the ratios above and mix up however much you’ll need!

 

 

 

Lemon Pepper Seasoning

5+ large lemons
1/3 cup {scant} of crushed pepper corns {black and/or medley}
1/4 or less cup kosher salt - depending on personal preference
 

1. Zest all the lemons and mix with crushed peppercorns.

2. Spread out on parchment lined baking sheet and bake on lowest setting until the zest is completely dried.

3. Add the lemon-pepper to a spice grinder and grind until desired texture.

4. Mix with the kosher salt if desired and store in a airtight container for up to a few months.

 

 

Homemade Onion Soup Mix

Makes one packet worth

 

4 teaspoons beef bouillon granules

3 tablespoons dried onion flakes

2 teaspoons onion powder

1/2 t garlic powder

1/4 teaspoon pepper

 

1. Stir ingredients together. If beef granules are too large, simply put them in a small baggie and roll over them with a rolling pin until they resemble a fine powder.

2. Store in an airtight container in the pantry, or in the freezer.

 

Seasoning Salt

Makes 3-1/2 cups

 

1/2 cup each...

• Table salt

• Ground black pepper

• Onion powder

• garlic powder

 

1/4 cup each...

• Chili powder

• Paprika

• dried parsley

• crushed red pepper flakes

• Cayenne powder

• Ground cumin

 

1. Mix all spices in a medium bowl until well combined, or pulse a few times in an electric food processor.

2. Pour into an airtight jar, label with ingredients and store in a cool, dry place away from sunlight.

3. Stored properly, this spice will keep for up to three months and can be used in a variety of meat and vegetable dishes (steak, ground beef, chicken, pork, fish, potatoes, sauteed seasonal vegetables, etc.).

4. For a quick chicken/meat marinade, add 1 tbsp. seasoning salt to 3 tbsp. olive oil, stir and turn meat to coat evenly. Refrigerate for at least 30 minutes, or up to 1 day.

 

 

My Homemade 4-ingredient Bread
This makes 3-4 round loaves

3 cups of lukewarm water

1 1/2 tbsp active dry yeast

1 1/2 tbsp salt

6 1/2 cups all purpose flour

 

In a medium bowl add the warm water, salt and yeast and stir together.

In the bowl of your mixer add all the flour, then pour the yeast mixture over the flour and mix using the dough hook of your mixer, until it’s all well incorporated.

Place the dough in a large plastic container, it needs room to rise, and put the lid on it, but do not close completely, there needs to be one corner left open to let the gases escape. You could also use a large bowl, covered well with plastic wrap and poke a couple small holes in the top using toothpicks.

Let the dough rise for 2 hours.

The dough will be very sticky and elastic. It is recommended to bake this on a stone, however a regular baking sheet will work just fine. Cover the baking sheet, or stone with parchment paper.

Add some flour to your hands, and divide the dough in two pieces. Add more flour to your hands as necessary. Shape the dough into the desired shape for your bread and place it seam down on the baking sheet. Sprinkle some more flour on top of the loaves. Let the loaves rest for another 30 minutes so that they can rise a bit.

Preheat oven to 450 F degrees. Before placing the bread in the oven, add a pan with a cup of water and place it in the bottom rack. Slash the top of your bread, to allow gases to escape.

Bake for 30 to 35 minutes. The water will allow the bread to form a nice crusty top.

Cool before serving.

 

Chicken Mini-Pot Pies OR Pizza Muffins
Makes 12 - Serving Size 2 Muffins -Bake at 375 for 25-30 minutes.


Double, Triple, Quadruple as needed

2 cups cooked, shredded chicken

 1 cup diced onion 1/2 cup low sodium chicken broth (I use homemade veggie)

 1 cup frozen peas and carrots

 1/2 teaspoon salt

1/4 teaspoon pepper

 1/4 teaspoon dried thyme

 1/4 cup shredded mozzarella (or dairy-free cheese)

 1 batch of biscuit dough (homemade, Bisquick, etc)

In a large pan,

 Add cooked chicken, onion and chicken broth, bring to a simmer.

Add peas and carrots, salt, pepper and thyme.

Once heated through, remove from heat and stir in cheese.

Meanwhile, in a large bowl,

Mix together baking mix, milk, and eggs.

Spray muffin tin with non-stick cooking spray.

Spoon

1 Tablespoon of crust mixture into each muffin cup.

Top with 1/4 cup of the chicken mixture.

Top each with 1 more Tablespoon of the crust mixture.

Allow to cool 5 minutes before removing from pan.

Flash freeze.

Put in labeled baggies.

 Heat in oven, toaster oven, or microwave.

 
***Can make these into pizza muffins by adding

 1 Tablespoons of pizza sauce and

 1 Tablespoons of your favorite pizza toppings

 1/2 to 1 Tablespoon of mozzarella or parmesan cheese

 

 BBQ Chicken Cornbread Muffins
Makes 12 - Serving Size 2 Muffins
Double, Triple, Quadruple as needed
 

1 1/2 c corn meal
1 c white flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 c sugar
1/2 tsp salt
1 c buttermilk
1 egg
1/4 vegetable oil

BBQ Chicken - shredded or chopped into small bits

Preheat oven to 400 degrees F.

Prepare muffin tins by lining with muffin papers or spraying with no-stick cooking spray.
Mix corn meal, unbleached flour, baking powder, baking soda, sugar, and salt in a large bowl and set aside.

In another bowl, combine buttermilk, egg and vegetable oil. Pour liquid ingredients into dry ingredients, and mix just until blended.

Let this mixture sit in the bowl for 5 minutes.
Spoon 1 Tablespoon into muffin pans. 

Put in 1/4 cup BBQ Chicken.

Top with a heaping Tablespoon of corn meal mixture.
Bake for 15 minutes or until tops are golden brown.