1 lb. ground beef or turkey

1/3 c. chopped onion

1 clove garlic minced

¾ tsp. salt

¼ tsp. pepper

1 egg

1 c. gluten free Valley’s Own™ Stuffing Croutons

¾ c. gluten free chicken stalk

1 medium carrot minced

Add the chicken stock to the croutons and let stand until croutons are softened. Mix all ingredients together.  Form meatballs into 1 ½ “ meatballs and bake 20 to 30 minutes at 350 degrees. Makes approximately 20 meatballs (and they freeze nicely as well).

Ingredients

2 C. Valley’s Own™ Flour Blend

4 tsp. baking powder

¾ tsp. salt

1/3 C. sugar

4 Tbsp. butter

2 Tbsp. shortening

¾ C. cream

1 egg

Handful of raspberries or fruit of your choice.

Directions

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar.  Mix well.  Cut in butter and shortening.  In a separate bowl, combine cream with beaten egg then add to dry ingredients.  Stir in fruit.  Turn dough out onto a floured surface.  Roll dough out and cut into biscuit size rounds.  Bake for 15 minutes or until brown.

Yields 1 dozen

Ingredients –

8 C. gluten free chicken stock – add the following

3 carrots – diced

2 celery stalks –diced

¼ C. chopped onion

1 tsp. salt

¼ tsp. pepper

Bring to a boil.

Dumplings

3 eggs

3 Tbsp. water

½ tsp. salt

¼ tsp. pepper

¾ C. Valley’s Own™ Flour Blend

Mix eggs, water and salt and pepper together. Add your flour blend to your egg mixture and mix well.  (The consistency of the dumpling mixture should be thicker than a pancake batter.)

When veggies come to a boil, add your dumpling mixture in ½ tsp. increments.  COVER and boil for 25 minutes.  Do not remove the cover.  When done, add 3 Tbsp. of butter.  Check for flavor, add more salt and pepper if needed.

Yields 6-8 servings.

1 ¼ C. butter or margarine, softened

2 C.  sugar

2 large eggs

2 tsp. vanilla extract

2 C. Valley’s Own™ Flour Blend

¾ C. cocoa

1tsp. baking soda

½ tsp. salt

2 C. gluten free chips of your choice (ex. Chocolate chips)

Directions

1. Heat oven to 350 degrees
2. In large mixer bowl, cream butter and sugar until light and fluffy.
3. Add eggs and vanilla, beat well.
4. Combine flour, cocoa, baking soda and salt, gradually blend into creamed mixture.  Stir in chips.
5. Drop by teaspoonfuls onto ungreased cookie sheet.  Bake 8-9 minutes.  (Do not overbake, cookies will be soft.  They will puff while baking and flatten while cooling.)
6. Cool slightly, remove from cookie sheet onto wire rack.  Cool completely.

Ingredients

2 C. Valley’s Own™ Flour Blend

1 ¼ C. granulated sugar, divided

2 tsp. baking powder

2 eggs

¾ C. milk

½ C. butter, melted

2 tsp. grated lemon zest

¼ C. fresh lemon juice

½ C. semi-sweet gluten free chocolate chips

Directions

1.  Preheat oven to 375 degrees.  Grease muffin pan or line with paper liner.
2. In medium bowl, combine flour, 1 C. of the sugar and baking powder.
3. In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice.  Stir in flour mixture, mixing just until combined.  Fold in the chocolate chips.  Do not over mix.
4. Scoop batter into prepared muffin cups.  Sprinkle remaining sugar evenly over tops.
5. Bake in preheated oven for 20 – 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean.  Let cool in pan on rack for 5 minutes.  Remove from pan and let cool completely on rack.

Yields 12 muffins

Raspberry Filling:

1 ½ C. raspberries (frozen)
1 Tbsp. corn starch
2 Tbsp. lemon juice
¼ C. sugar

Brownies:

1 14 oz. bag Valley’s Own™ Gluten-Free Brownie Mix
3 eggs
1 tsp. gluten-free vanilla extract
1/3 C. oil

Pre-heat oven to 350°F. Grease 8×8 or 9×9 pan with shortening or cooking spray. In a small bowl, mix all of the filling ingredients together and set aside.

Make the brownie mix according to package directions. Spread ¾ of the brownie batter into bottom of greased pan. Spoon the filling mixture evenly over the brownie batter. Spoon the remaining ¼ of the brownie batter on top of the filling. Take a knife or spoon and cut through the batter several times to create a marbled or swirled appearance.

Bake 40 -45 minutes or until toothpick inserted in the middle of the brownies comes out clean. Cool and serve.

1/4 C. butter

2/3 C. chopped onion

½ lb.  Gluten-Free Italian Sausage

2-3 tsp. Allspice (per your liking)

2 packages Valley’s Own™ Gluten-Free Croutons

3 ½ C. gluten-free chicken broth

2 eggs

½ tsp. salt

¼ tsp. pepper

Melt ¼ c. butter, add 2/3 cup chopped onions and sauté for 5 min. Add ½ lb. gluten-free Italian sausage and cook until browned (about 5 min.) Add 2 tsp. of Allspice.  Cool.

In separate bowl, mix 2 packs of croutons with 3 ½ cups gluten-free chicken broth.  Let stand for about 5 minutes for the broth to soften the croutons.

Add the meat mixture in with the croutons.  Add 2 eggs, salt and pepper and mix together.

Butter a 2 quart casserole dish and add stuffing.  Top with 2 tbs. cubed butter.  Bake for 30 minutes at 350 degrees.  Serves approx. 6.

Pumpkin Filling

2 oz. Cream Cheese

3 oz.  canned pumpkin – not pumpkin pie mix

1 egg

2 tablespoons sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Brownies

1 bag of Valley’s Own™ Gluten-Free Brownie Mix

3 eggs

1 teaspoon gluten-free vanilla extract

1/3 cup oil

Pre-heat oven to 350°F.  Grease 8×8 or 9×9 pan with shortening or cooking spray.

In small bowl, beat all of the filling ingredients with an electric mixer on low speed until smooth and set aside.

Make the brownie mix according to package using 3 eggs, 1 tsp. gluten free vanilla extract and 1/3 cup oil.  Spread ¾ of the brownie batter into the pan.  Spoon tablespoonful’s of filling evenly over the brownie batter and then spoon the rest of the brownie mixture on top of the filling.  Take a knife or spoon and cut through the batter several times to create a marbled or mixed appearance.

Bake 40 -45 minutes or until toothpick inserted in the middle of the pan comes out clean.  Cool and serve.

1 package Valley’s Own™ Gluten-Free Flat Bread 4-pack

Topping options:
Olive oil
Fresh or dried herbs of choice
Cherry tomato slices
Crumbled Feta cheese
Sea salt

Kid-friendly options:
Peanut or almond butter
banana slices
Honey
Grated cheddar cheese

Defrost only the desired number of flat breads you will be using. Place in toaster oven and toast for about a minute, or until golden brown. Brush generously with olive oil and top with any combination of herbs, tomatoes, Feta cheese and a sprinkle of sea salt.

For kid-friendly options, spread flat bread with peanut or almond butter, arrange sliced bananas on top and drizzle with honey. Or, sprinkle grated cheese over toasted flat bread, and place under broiler just until cheese begins to melt.

Use your imagination for other toppings and create your own combinations!

2 Valley’s Own™ gluten-free mini pound cakes
1 10-oz. package frozen strawberries
½ C. sugar
2 C. heavy cream, whipped
¼ C. powdered sugar
1 container chocolate syrup

Cook strawberries with sugar until sugar melts. Whip cream and add the powdered sugar. In a large clear glass bowl, layer slices of pound cake, strawberries, chocolate sauce and whipped cream. Repeat layers, chill and serve.