Tuscan Brunch Pie

A wonderful, upscale, yet relatively simple gluten free brunch dish.

Bonus: No worries about the labor and sometimes immense effort of making a gluten free pie crust; for a BIG time (and calorie) saver, use a GF Sonoma Artesian Wrap from La Tortilla Factory as your crust. http://latortillafactory.com/products-10.aspx

1 Sonoma Wrap*

1 T. olive oil

2 eggs, beaten
3 ounce package low fat cream cheese

¾ cup Mozzarella, grated

1 cup ricotta cheese

¼ cup Parmesan, grated

½ t. garlic powder

1 t. dried thyme or 1 T. fresh thyme

Freshly grated black pepper

3/4 cup Canadian bacon or ham, chopped

¼ cup sweet onion, chopped

½ of a14 ounce can of artichoke hearts, drained and chopped (optional)

2 T. chopped roasted red peppers (or pimentos) drained

1-2 cups fresh spinach, loosely packed and chopped

Topping:
2 T. Parmesan, grated
1/2 cup Mozzarella or cheddar, grated 

 ¼ cup GF bread, cracker, or tortilla chips crumbs
Garnish with diced sun-dried tomatoes and creme fraiche, optional

Follow package directions for Sonoma Wrap, microwaving 30 seconds on each side. Brush olive oil on both sides of the wrap and place it into an 8-9 inch pie plate with excess wrap going up the sides of the pie in a crust-like manner. (An 8 inch pie pan is best and provides the most “crust” coverage.)

In a large bowl, mix next 12 ingredients, (through the spinach). Pour this mixture into the “pie shell”. Bake at 375˚F for 30 minutes.

Remove from oven and top with the 2 T. Parmesan, the Mozzarella or cheddar, and the ¼ cup of crumbs. Bake an additional 15 minutes or until set. 

Let stand for 30 minutes before cutting and garnish, if desired. Carefully cut pie with very sharp knife so that the pie is cut nicely all the way through the “crust” and forming neat wedges.

Warm pie again to serve or serve at room temperature. 

Serve with fresh fruit and mimosas!

Makes: Eight slices. 

Notes: Another crust option is using grated GF hash browns OR grating a fresh potato and pressing into the bottom of the pie pan to create a crust.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

“Mex” Chex Party Mix

LOVE this Chex Party Mix with a kick!
 
The use of corn nuts and corn chips and the unique blend of spices makes this snack mix recipe more unique than the traditional versions of Chex mix. Wrap it up in festive containers and give as gifts for the holidays. (Adapted from Chex cereal recipes.)

4 cups GF Corn Chex cereal
4 cups GF Rice Chex cereal
2 cups dry roasted peanuts
2 cups bite sized GF pretzel twists
12 ounces of toasted corn nuts
¾ cup unsalted butter or GF margarine
2 t. crushed red pepper flakes
¾ t. garlic powder
1 t. lemon-pepper seasoning
¾ t. chili powder
½ t. chipotle seasoning
3 cups regular or nacho-flavored tortilla chips, broken into bite-sized pieces

In large microwavable bowl, mix cereals, peanuts, pretzels and corn nuts. In two cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture, stir gently until evenly coated.

Microwave uncovered on High for 4-5 minutes, stirring after each minute. Carefully stir in tortilla chips. Spread onto waxed paper or foil to cool. Store in airtight container.

Makes: Thirty six ½ cup servings.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Peppermint Candy Chocolate Truffles

Festive yet simple, hand-made holiday chocolates with melt-in-your-mouth richness. Certain to impress!

11.5 ounce bag of Ghiradelli bittersweet chocolate chips

¾ cup heavy cream

3 t. GF peppermint extract

½ to ¾ cup cocoa powder

½ cup candy canes or peppermint candies, coarsely crushed

Place chocolate chips into medium bowl. Combine extract and cream in smaller bowl in microwave and heat for 1½ minute. Fold this mixture into the chocolate chips, whisking until completely blended. If the chocolate does not completely melt, heat in microwave for 15 second intervals until chocolate is melted and smooth. Place this mixture into the refrigerator until completely firm.

Line a small baking sheet with waxed paper. Taking a teaspoon, scoop out teaspoon-sized amounts of the chocolate mixture and roll into small balls in your palm. Quickly roll each ball in the cocoa powder and place onto the lined cookie sheet. Place the cookie sheet filled with the little chocolate balls into your freezer for about 20 minutes or until semi-firm.

Remove from freezer and roll the top of each chocolate ball in the crushed candy canes. If crushed peppermint candy does not adhere to chocolates, allow them to warm to room temperature slightly so that the crushed candy will stick to them. (Do not over crush the candy; the chocolates will be more attractive if the candy has not been crushed into peppermint candy powder!)

Place truffles in an airtight container in the refrigerator until ready to serve. At serving time, place truffles in small paper mini-muffin cups for a festive presentation. Allow to come to room temperature before serving.

Makes: Two dozen+ truffles.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-