Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
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Loaded Baked Potato & Chicken Casserole Result 12/18/15
(actually I used the one on Pinterest [feel free to click on Pinterest to follow the link] because I forgot I had it here) was a Major Pinterest WIN!!!!! This was freaking great and I can not wait for leftovers for dinner tonight!
I actually followed directions this time, didn't deviate from the recipe, not even once. I will put this into my recipe rotation.
Ok, now let me show you what I did:
I cooked the bacon.
I diced and rinsed the potatoes.
The recipe required very few ingredients: Olive Oil, salt, pepper, paprika, garlic powder (I used garlic pepper salt and california blend garlic pepper seasoning), hot sauce, cheddar cheese, bacon and green onions.
made the marinade.
mixed the potatoes in the marinade.
the potatoes go in the oven for 45 stirring every 15 mins.
the chicken is marinated in the remaining marinade until the potatoes are done.
I shredded the Cabot (LF) cheese by hand.
the potatoes are done!
I was nervous about this part, you put the raw marinated chicken on top of the done potatoes turn the temp down to 400* and bake for another 15 mins. I put it in for 20mins.
Also, put the cheese, bacon, and green onions on top of the raw chicken. (I had my reservations...)
It's FINALLY done!
I was amazed at how well this turned out, I do recommend this recipe! I will be making this again!
Ok, so before we did the casserole we did this: (We put the tree and are DONE decorating!)
The Lil Chef was coloring her Christmas picture to go one the wall with the others.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…