Skillet Lasagna

Here's a winner! In other words, my entire family loved it - that's always nice! This recipe was adapted from one I saw at Taste of Home online. I first saw it in the magazine rack at the grocery store, calling my name, practically. Making this went fairly fast, which was also great!

Ingredients:
3/4 lb. ground beef
2 garlic cloves, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 1/2 jars (24 oz. jars) spaghetti sauce
2 eggs, lightly beaten
1 1/4 C. lowfat cottage cheese
1 tsp. Italian seasoning
9 no-cook lasagna noodles
1/2 C. shredded Colby-Jack cheese
1/2 C. shredded Mozzarella cheese

Directions:
In a large skillet*, cook ground beef and garlic over medium heat until no longer pink; drain. Stir in tomatoes and spaghetti sauce. Warm through and set aside in a large bowl.
In a small bowl, combine eggs, cottage cheese and Italian seasoning.
Return 1 C. of meat sauce to skillet, spread evenly. Layer with half cottage cheese mixture, one-third of remaining meat sauce and half of noodles, breaking to fit in the skillet.
Repeat with layers of cottage cheese mixture, sauce and noodles. Top with remaining third of meat mixture.
Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until noodles a tender.
Remove from heat. Sprinkle with cheeses and cover for 1 or 2 minutes, until cheese is melted.
Makes 6 servings.

* I used more spaghetti sauce (all of the two jars) and made the recipe in two medium skillets. Our family had leftovers the next day - yum!

Coffee Cake, gluten free

I'm including some gluten-free recipes contributed by Sandy Bupp of John Day, also known as The Gluten-Free Lady. She has a way with adapting recipes for the gluten-free diet. Although I don't have gluten issues, I know there are many people who do and I'd like to provide some recipes at this blog for them.
I'd love to know how these recipes turn out for you if you try them. Thanks!

Ingredients:
1 C. sugar
1 1/2 C. all-purpose flour blend of choice
1/2 cup sorghum flour
2 tsp. xanthan gum*
1/2 tsp. salt*
2 tsp. baking powder
1 tsp. baking soda
1 1/2 C. coconut yogurt or soy yogurt (flavored yogurt works well)
6 Tbsp. vegetable oil
4 Tbsp. baby pear puree
1/2 C. peeled, chopped ripe Bartlett, Bosc or red pears or diced canned pears, drained

Directions:
Preheat oven to 325°F. Lightly oil a 9-inch springform pan.
Combine sugar, flour blend, sorghum flour, xanthan gum, salt, baking powder and baking soda in a large bowl. Set aside.
Combine yogurt, vegetable oil and pear puree in a mixing bowl and beat until smooth. Add dry ingredients and beat until smooth. Fold in chopped fruit.
Spoon half the batter into prepared pan, smoothing to the edges to cover the bottom. Cover with half the Crumble Topping. Spoon remaining batter over Crumble Topping and smooth to pan edges. Sprinkle remaining Crumble Topping over top.
Place pan in preheated oven and bake 50 to 55 minutes until cake tester comes out clean and center springs back when gently touched.
Cool 10 minutes in the pan. Remove the rim of the pan and cool cake completely on a wire rack.
*TIP: If your all-purpose flour blend already contains xanthan gum and salt, reduce the gum to 1/2 teaspoon and omit the salt.

Crumble Topping Ingredients (makes 1 1/4 cups):
This topping can be made ahead and stored in the refrigerator for up to two weeks.
1/2 C. rice flour
1/2 C. packed brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. salt
4 Tbsp. unsalted butter or dairy free buttery spread, room temperature

Directions:
Combine rice flour, brown sugar, cinnamon, allspice, cloves and salt in a large bowl. Mix well. Add butter and use fingertips or a fork to combine just until mixture is crumbly.

Each serving contains 372 calories, 14g total fat, 5g saturated fat, 0g trans fat, 12mg cholesterol, 457mg sodium, 63g carbohydrate, 2g fiber, 2g protein.

Nestle Toll-House-style Chocolate Chip Cookies, Gluten-Free

Here's another recipe from Sandy Bupp of John Day - Nestle Toll House Cookies for the gluten-free diet. As a person with celiac disease, Sandy makes the best of it by adapting her cooking and baking to fit her restricted diet.

Ingredients:
2 1/4 C. all-purpose gluten-free flour blend
1 tsp. baking soda
1 tsp. salt
1 C. (2 sticks) butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 tsp. gluten-free vanilla extract
2 large eggs
2 C. (12-oz. pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
1 C. chopped nuts
1 C. raisins

Directions:
Preheat oven to 375 F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 5 dozen.

Tip: 

Sandy says that some gluten-free flours don't have as much elasticity to them - there are many brands to choose from. If your cookies go flat, try adding a little more all-purpose gluten-free flour to them. If more rise is needed, a 1/2 to 1 tsp. of baking powder could be sifted into the flour, along with the baking soda, before mixing into the butter, eggs, sugar and vanilla. Some brands of gluten-free flour have added baking powder, baking soda and xanthan gum to help improve baking results.

Pumpkin Sandwich Cookies

Here's a recipe from Sandy Bupp of John Day, also known as The Gluten-Free Lady. She's a wonderful contributor to Angel's Kitchen! I haven't tried this recipe yet, but hear they are reminiscent of pumpkin cake rolls, which I love!

Ingredients:
1/3 C. oil
1/2 C. brown sugar
1 C. sorghum flour
1 whole egg
1/2 C. canned pumpkin
1 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum
1 tsp. pumpkin pie spice
1/2 tsp. vanilla extract

Filling:
1/3 C. shortening
3/4 C. powdered sugar
4 oz. cream cheese
1/2 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees. Lightly grease a cookie sheet.
In a medium-size bowl, combine oil and sugar. Beat well. Add the sorghum flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together; it will be soft and airy.
Drop by rounded tablespoonfuls onto prepared pan. Press to 1/4-inch thickness with moist fingertips. bake for 10 minutes, until the cookies just begin to brown at the edges. Let cool on wire racks. For the filling, blend all the ingredients until light and fluffy. Press a tablespoon of filling between two cookies with bottom sides facing, and press together to form a sandwich. Repeat. Makes 11 servings.