Gluten free Pumpkin muffins stuffed with cream cheese :)

Pumpkin muffins stuffed with cream cheese:

Preheat  oven to 325 F , 163 C.
Spray muffin tins with Pam cooking spray 
and then line with muffin cups.


Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 c. pumpkin
2 cups Bob's Red Mill gf flour
1 tsp gf cinnamon 
1/4 tsp gf ground cloves 
1/2 tsp gf nutmeg 
1 teaspoon gf baking soda
1/2 teaspoon  salt 
Philadelphia light cream cheese 
gf pumpkin seeds

Directions:
Cream together butter and sugar.  Add eggs and vanilla and pumpkin.
In a separate bowl whisk together flour, spices and salt.
Gradually add dry to wet ingredients and mix thoroughly.
Fill muffin cups 1/2 full of pumpkin muffin mixture. 
Add a tsp of cream cheese.
Press cream cheese down into pumpkin muffin mixture.
Fill muffin cups to the top with remaining pumpkin mixture.
Press a few pumpkin seeds down into the muffins top.
Bake for 20-23 minutes. 
...Makes 12 muffins

Banana chocolate chip muffins

Banana chocolate chip muffins:

preheat oven to 350 F /176 C

Combine in a large bowl:

3 large mashed ripe bananas

1/4 cup e.v. olive oil

1 cup tight packed light brown sugar

2 teaspoons gf vanilla extract

2 eggs 

1/4 teaspoon white vinegar

Whisk together in a separate bowl:

1/2 cup sorghum flour

1/2 cup sweet white sorghum flour

1/2 cup potato starch (not potato flour!)

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons xanthan gum

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Add the dry ingredients into the banana mixture and beat or stir until smooth.

add 1 c. chocolate chips or raisins
fill muffin tins 3/4 full
spray a 12 tin muffin pan with Pam and put in baking cups
bake muffins for 15-20 mins or until tops are firm.  Less time for mini muffins.

CHOCOLATE FUDGE soooo easy one bowl and a microwave

One bowl Microwaved chocolate fudge:

3 1/2 c. gf powdered icing sugar (rogers) 
1/2 c. Fry's cocoa (check the label..not all fry's is gf)

1/4 c. milk 
1/4 c. butter
1 tsp. gf vanilla (I use western family pure vanilla)
1/2 c. chopped nuts (optional)

Lightly grease an 8-inch square dish or line with wax paper. Set aside. 
Place powdered sugar and cocoa in a medium-sized, heat-resistant mixing bowl. 
Stir to mix. Add milk and butter to sugar and cocoa mix. 

DO NOT STIR.

Heat uncovered on HIGH for 2 minutes. After heating, 
stir JUST to combine ingredients. Add vanilla and nuts. 
Stir until blended. Pour into prepared dish
 refrigerate for at least 1 hour. 
Cut and serve.

I MISS CHINESE TAKE OUT!!! This is YUMMY!!!

Gluten Free sweet and sour chicken balls:
Make and refrigerate the sauce first... My family MISSES Chinese take-out (well ALL takeout actually..) SOOO much that i decided to try this recipe...My hubby said RESTAURANT QUALITY!!!

Sweet and Sour Sauce:

1/2 cup ketchup
1/2 teaspoon gluten-free soy sauce
1/3 cup white vinegar 
3/4 cup water
1 1/4 cups white sugar
1/2 cup brown sugar, packed
3 tablespoons gf cornstarch
1/4 cup cold water

Directions:

1. In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
2. Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
3. In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.
4. Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
5. Cool to room temperature then chill.
6. Remove from heat; set aside to cool.

Chicken Balls

• 1 /2 cup brown rice flour
• 1/3 cup potato starch
• 1/4 cup tapioca starch
• 1 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sugar
• 1 1/3 cups cold water
• oil (for frying)
• 2 lbs boneless chicken breasts, cut into 2"-3" chunks

Directions:

1. In a bowl combine rice flours , cornstarch, baking powder,
2.  baking soda, sugar.
3. Add cold water until smooth.
4. Heat oil in a deep-fryer 329 F or 170 C
5. Dip the chicken pieces into the batter, then drop in hot oil 
6. and fry until golden (about 10 mins).
7. Drain a paper towel
8. Serve immediately with sweet and sour sauce. 

 ENJOY!!!  I bet this would be good with fish too...