Quicker than a mix Peanut Butter Cookies

Peanut Butter Cookies! I can't think of a quicker way to say Happy Valentine's Day! These cookies go together soooo fast and you wouldn't guess there are only 3 ingredients (unless you add extras like M&Ms, pretzels, Chocolate Chips, etc.) I love this recipe because it is so easy and requires minimal ingredients for a cookie. My kids used to make these by themselves after school for a snack (Middle school & High school aged at the time!) This is an old family favorite. This is a great way to say "I love you" without breaking the bank or without sucking up so much time preparing and cleaning up a kitchen mess.  (you can press a Hershey Kiss in the center when they come out of the oven hot (try the Caramel Hershey Kisses for a mouth watering twist! The gooey caramel blends fabulously with the peanut butter! I didn't have any of those handy today). I love this recipe because it is awesome for a quick cookie fix. We used to make these on vacation when staying in a rented condo. I could make homemade cookies really quick without buying a bunch of ingredients or needing a mixer. Since there is no flour in this recipe....they are gluten free without altering it! If you tend to like a sweet but slightly salty cookie...you can add a pinch of sea salt for an amazing flavor! If you want the cookies to puff up slightly then you can add 1 tsp. gluten free baking powder. The basic recipe below will give you a nice, soft, slightly chewy cookie. Feel free to add chocolate chips, M&M candies, pretzel pieces or whatever you like or you can just leave them plain!

Quicker than a mix peanut butter cookie recipe:

• 1 cup peanut butter (creamy or crunchy), I prefer Jif
• 1 cup sugar (I used raw sugar today but you can use white or brown sugar). Note: The raw and brown sugar will make the cookies chewier than the white sugar. If you prefer a little crispier cookie then flatten these with a fork or glass and bake an extra minute or two!
• 1 egg

Yep, that is it. No mixer necessary! Mix all the ingredients together with a spoon or fork by hand until well incorporated. If you decide you want to add extra ingredients (chocolate chips, extra peanuts, M&Ms, pretzel pieces, GF Rice Crispies, etc...you can do it now!)  I like the sweet & salty combination when adding the pretzel pieces. Sounds gross but it is quite tasty! Spoon onto ungreased cookie sheet. I flatten mine slightly with a fork or glass. These do not raise or spread much so don't be skimpy with the scoops of dough! If you are adding a Hershey Kiss or mini Reese cup in the center then roll the dough into balls and bake in ball form. Gently press Hershey Kiss or mini Reese cup in center when you first remove from oven. This will flatten the cookie slightly and make a nice little nest for the kiss or Reese cup to settle into.

Bake in preheated 350 degree oven for 10-13 minutes. Depends on how crispy you like them. Cool & eat! NOTE: If you notice that your peanut butter is a little oily then add a couple tablespoons of gluten free flour or corn starch to thicken it up. These should stay nice and chewy.

My grand-daughter wanted to help make cookies today

Helping scoop out the dough

I used a cookie scoop to keep the cookies evenly sized

She is patiently waiting for the cookies to get done baking!

Up close view of the cookies

Cooling on the rack

Taste tasting for the blog!

Close up view of the cookies today

Up close view of cookie. See the pretzel & M&M chunks we added to this batch?

Ready to eat!

Happy Valentine's Day!

I hope you have a great Valentine's Day! Take a few minutes today to bake some yummy love for your family and friends!

Tanja
Gluten Free Casually

Million Dollar Baked Spaghetti

Million Dollar Baked Spaghetti. This is a super easy and very tasty version of a baked spaghetti. The flavor resembles a lasagna without all the effort. You will need to overlook the ingredients because I ate it for years at a friend's house and when I finally asked for the recipe...I was rather shocked with the actual ingredients. Cream cheese? Sour cream? Really? I would never have guessed it to be in this casserole. Honestly, if I would have saw this recipe in a magazine and read the ingredients...I would have skipped over it. The combination doesn't sound appealing. Oh but it is delectable! It isn't a dried out version of baked spaghetti. This is also a very forgiving recipe: you can tweak it and it still tastes great!

I haven't made this recipe for quite a few years and then one of my kids requested it. I decided to make it with gluten free spaghetti noodles. Then my daughter requested that I use fat free versions of the cottage cheese and cream cheese for her new gallbladder/pancreas diet. I tried it and none of us could tell the difference. (Even my mom who is not generally a fan of any type of baked spaghetti enjoyed it. She asked for the recipe to make it when she goes back to Ohio!) If you don't have any special diet restrictions you can certainly make it with regular spaghetti noodles & regular cottage cheese & cream cheese! Either way it is DELICIOUS! (Leftovers are just as good!)

Million Dollar Baked Spaghetti Recipe:

• 8 oz. spaghetti noodles (I used Hodgson Mill Brown Rice Gluten Free Noodles). You can use regular spaghetti noodles if you don't have a gluten allergy.
• 16 oz. Cottage cheese (I used fat free)
• 8 oz. cream cheese, softened (I used fat free)
• 1/4 cup sour cream (I used fat free)
• 1 can (24 oz.) spaghetti sauce (I used Hunt's Zesty)
• 1 pound lean hamburger, I used 93% lean hamburger (or you can substitute ground turkey or vegetarian crumbles)
• 1/2 cup diced onion, optional

Brown hamburger & onion in a skillet until onions are tender and meat is no longer pink; drain grease if there is any. (If you are using the vegetarian crumbles then you can omit cooking them in the skillet since they are pre-cooked! Just saute the onions if you are using them). Add spaghetti sauce and set aside. Boil noodles until done; drain. Mix the cream cheese, sour cream and cottage cheese until well combined. (I put it in the microwave for almost 1 minute so the cream cheese softened enough to mix well). Spray a 9x13 pan with cooking spray. Spoon half the spaghetti noodles into bottom of pan. Spoon half of the cream cheese/cottage cheese/sour cream mixture on the noodles then top with half of the hamburger/sauce mixture. Repeat layers. Bake uncovered in 350 degree oven for 25-30 minutes until cooked through. Cut into squares and serve. Leftovers freeze well.

It was fun bringing an old favorite dish into my gluten free world. This is one of those yummy comfort foods that brings back smiles. Although I enjoy experimenting and trying new recipes...sometimes the old comfortable ones are the best! I am sooooo glad that the gluten free (and fat free) substitutions stood up well to this recipe! It is a keeper!

Enjoy!
Tanja
Gluten Free Casually

Brownie Cookies

Brownie Cookies. It is a brownie hidden in the form of a cookie. Double yummy! I love brownies & I love cookies. I like the individual cookies because you seem to get more for some reason when you make a batch in cookie form then when you cut brownie squares. I played around with a lot of different recipes and came up with this batch that turned out well. I added mint flavored chocolate chips to my batch because we were craving mint/chocolate combination today but you can use any flavor of chocolate chips and/or nuts you want. This is a basic recipe that can be customized to your favorite brownie preference. They can also be left plain, frosted or sprinkled with powdered sugar. By changing the chips/nuts or topping you can change up the recipe easily. Another one of our favorites is to add a pinch of Chipotle Chili powder & dark chocolate chips for a spicy sweet treat which goes great with Mexican food!

Brownie Cookie Recipe:

• 2/3 cup margarine (Use one that has 65% or more fat or else the texture won't be right. I used Kroger brand for today's batch). You can substitute Crisco shortening if preferred. 
• 1 cup sugar (I used raw sugar but you can use regular sugar if you prefer)
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup brown rice flour (If you do not have a gluten allergy, you can just use regular flour). You can buy brown rice flour at most grocery stores OR if you have a good blender/grinder then you can grind your own brown rice flour which is less expensive. (Just do it in small batches so you don't burn up the motor in your blender/grinder!)
• 1/4 cup corn starch or tapioca starch
• 1/2 tsp. xanthan gum (you can leave this out if you are using regular flour). Most Walmarts sell small little packets for under 50 cents each if you don't want to invest in a large bag of it.
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups chocolate chips (any flavor) or chopped nuts, optional. (I used mint flavored chocolate chips in today's batch but you can substitute any flavor you want or just omit them if you prefer plain brownie cookies. They are good either way!

single packets sold @ Walmart

Preheat oven to 350 degrees. Beat margarine or shortening and sugar until creamy; add egg. Gradually add vanilla and beat well. Gradually add rice flour, corn starch or tapioca starch, cocoa powder, baking soda & salt until just combined. Don't over mix. Stir in chocolate chips and/or nuts if desired. Drop by rounded teaspoonful onto un-greased cookie sheet. Bake about 9 minutes or until set. Do not over-bake or they will be coffee dunkers! Cool slightly before removing from baking sheet onto cooling rack. *The dough can also be spread into a 9x13 greased pan and baked for 18-23 minutes or until toothpick inserted comes out with moist crumbs.

I hope you enjoy these little heavenly brownie-like cookies. We really enjoyed them! They would make a great Valentine's Day treat. The dough freezes well too. The dough can also be pressed into a 9x13 and baked into brownie squares if you prefer.

Enjoy!
Tanja
Gluten Free Casually

General Tso's Chicken

General Tso's Chicken. It is my favorite Chinese dish and I really missed going out for it at my favorite little Chinese restaurant. My mom was visiting last spring and we were craving General Tso's Chicken so I experimented in the kitchen and came up with this recipe. We both really liked it. You can add more or less pepper flakes and hot sauce to adjust the heat in this dish. I like mine just a little spicy so you can feel the tingle on the tongue but still taste the little bit of sweetness in the background. It isn't a dish I make often because I try to stay away from a lot of fried foods but I do treat myself to this dish once in a while...usually when my mom comes to visit...if I can wait that long! (Sorry mom....couldn't wait for you this time. I was really craving General Tso's Chicken!) You can also double the recipe and freeze the sauce to use at a future date to save time on a meal next time. (The sauce also tastes really good on baked chicken served over rice. Not traditional Chinese but it sure is delicious and a little healthier since you aren't frying!)

I usually get my chinese pepper sauce and sesame oil at either the Chinese Market or at the Military Commissary because the prices are less expensive but you can usually find these ingredients at most grocery stores. (If you don't have a gluten allergy then you can use regular ingredients)

General Tso's Chicken Recipe:
Sauce:

• 1 cup chicken broth (make sure it is gluten free if you have an allergy)
• 1/4 cup sugar (I used raw sugar but you can certainly use regular sugar.You can add more if you like yours a little sweeter)
• 6 tbs. Rice Vinegar
• 6 tbs. Hoisin sauce (I make my own because most are not gluten free, Recipe below)
• 4 tbs. sesame oil
• 4 tsp. corn starch
• 7 tsp. Chinese Hot sauce (more if you like it spicy or a little less if you like it mild. I use Sriracha Hot chili sauce)
• pinch of pepper flakes (if you like it spicy then feel free to add more)
• 2 green onions, chopped (additional for garnish if desired)
• 3 cloves of garlic, diced (or use 3 tsp. garlic in a jar)
• 2 tsp. fresh ginger grated (I prefer using fresh but use only 1 tsp. if using the dry spice)
• 1 shallot, minced, optional. (I add this because I usually have them on hand but you can leave this out and still get a good flavor. I wouldn't run to the store just for this ingredient)
• 1 carrot, shaved thin, optional (this is mainly for color - not flavor)

Chicken pieces:

• 2 pounds of chunked chicken (I prefer using boneless skinless breasts but you can use thighs)
• 2 eggs, beaten
• 2 cups of Rice Flour (if you don't have a gluten allergy then you can use regular flour)
• 1 tsp. Chinese 5 Spice (if you don't have this spice you can just leave it out. The main flavor comes from the sauce so this isn't a critical spice you need to have for this recipe)
• cooking oil

Hoisin Sauce:

• 4 tbs. soy sauce (I use Tamari gluten free brand)
• 2 tbs. creamy peanut butter
• 1 tbs. honey
• 2 tsp. vinegar (I use rice vinegar)
• 1/8 tsp. garlic powder
• 2 tsp. sesame oil
• 20 drops Chinese Hot pepper sauce (I use Sriracha hot chili sauce)

Combine all the ingredients together. I usually just double the recipe and store the leftover in the refrigerator for other uses. 

Brands I used

Instructions:
I usually make my sauce first so it can thicken while I am cooking my chicken. In 2 tbs. sesame oil: saute the green onions, garlic, ginger, shallot & carrot until slightly tender & set aside. Mix all remaining sauce ingredients together well and bring to a boil and cook for about 1 minute or until sauce starts to thicken, stir in the green onions, garlic, ginger, shallot & carrot. Set aside until chicken is cooked.

Combine the flour and Chinese 5 spice together. Dip the chicken pieces in beaten egg then into the flour/5 spice mixture. Fry in oil in a hot skillet or deep fryer until chicken coating is golden brown and inside of chicken is cooked through. Put onto paper towel to remove any additional grease. Spoon chicken onto a platter and pour sauce over top to coat. Gently stir with a spoon to coat chicken pieces. Top with additional chopped green onion or sesame seeds if desired for garnish. I serve with Calrose Rice (sticky rice) and a side of Oriental steamed veggies.

Dredging the chicken pieces in flour

Cooking the coated chicken pieces in hot oil

Up close view of General Tso's Chicken

Ready to eat!

Enjoy!
Tanja
Gluten Free Casually

Gluten Free White Bread

Homemade Bread! It is the hardest thing I have had to live without by going gluten free. There are a lot of commercial breads out there that are gluten free but I personally don't care for most of them. They leave a funny aftertaste and the texture is either crumbly or rubbery plus they are very expensive! (Udi's bagels are the closest commercial brand I have tried that taste like "regular" bread. I like them lightly toasted). They also make a delicious pizza crust & cookies if you decide to buy commercial brands...they are worth the money!

However, I wanted to make some sandwich bread so I searched the internet and tried a couple recipes and tweaked this particular one to where I think it is pretty good. It came out with a good flavor although slightly heavier and heartier than a traditional store bought white bread (like Wonder). I used it for grilled cheese sandwiches, panini sandwiches and toast...it worked fine for all of those! I will be experimenting a little more with making bread! My husband thought it tasted similar to the Hawaiian Style Rolls but just not quite as sweet. (Since I really like the Hawaiian rolls...I think I will try making the recipe slightly sweeter next time! This recipe would also be great with some Rosemary and garlic added to the dough before baking for a savory bread). I also think it would function well as a pizza crust.

I found the recipe to go together fairly quickly since it doesn't require kneading. (I am not a fan of kneading. I do have a bread machine but I wanted to try to make this recipe without one because most of my readers don't have a bread machine and I wanted to make sure the recipe would work without one). If you plan on substituting or tweaking the recipe...I would suggest using a little bit of either soy flour or sorghum flour because it will keep the bread from being crumbly. I personally don't care much for the flavor of sorghum flour so I use the bare minimum I can get by with. The trick about baking with gluten free flours is that you need to combine several types of flours to get the texture and elasticity that you are missing from wheat gluten that is in "regular flour". Using just rice flour or corn starch will give you a very crumbly texture. Adding xanthan gum is also important. It gives baked goods the elasticity but a little bit goes a long way! It tends to be expensive but lasts for a long time! If you don't want to purchase a large bag of it, check out your local grocery stores because I found that our Walmart carries tiny sample size packets (.32 oz. size) for about 33cents each for the Hodgson Mill brand. It is great for people that don't bake a lot and don't want to spend the money on a big bag.

Homemade Bread Recipe:

• 1 tbs. active dry yeast
• 3 tbs. sugar (I used raw sugar but you can use regular sugar if you prefer)
• 1 1/4 c. warm water
• 1 c. brown rice flour
• 1/2 c. white rice flour
• 1/2 c. corn starch or tapioca starch
• 1/2 c. potato starch
• 1/2 c. sorghum or soy flour
• 1/3 c. vegetable oil
• 3 eggs
• 1 tbs. xanthan gum
• 1 1/2 tsp. salt

Found @ Walmart for 33cents

Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5-10 minutes. Combine yeast mixture, flours, starches, oil, eggs, xanthan gum & salt with a mixer until well incorporated, about 2 minutes. Spoon dough into greased 9x5 loaf pan. Smooth top with a wet spoon. Place a piece of greased plastic wrap loosely on top of dough and put in a warm place to rise for about an hour. (The dough should rise just over the top of the loaf pan). If you don't have a warm place to put the dough - just turn  your oven on low heat for about 5 minutes then turn it off. Put the dough in the oven to rise for about 1 hour). Remove plastic wrap and bake at 375 degree oven for 20-25 minutes or until lightly golden on top.

Dough rising in the greased loaf pan with greased plastic wrap loosely covering it

Getting ready to slice bread :)

Up close look at the warm bread

Bread right after it is removed from oven

Mmmmm. Eggs with my gluten free homemade toast! :)

Enjoy!

Tanja

Gluten Free Casually

Rosemary's Dessert Squares

Rosemary's Dessert Squares (also called "Robert Redford Dessert"). Our dear family friend Rosemary (who is a fabulous cook) made these frequently when were kids. I loved spending the night at their house because you would ALWAYS wake up to the smell of breakfast cooking. She cooks a big breakfast every morning. The house always smells delicious! My mouth is watering and my belly is growling right now thinking about what kind of breakfast she is probably making right now! When she made this dessert she usually used chocolate pudding for the topping but sometimes she would make the 9x13 pan with foil separating the half mark and use butterscotch pudding on one side and chocolate pudding on the other side.

You can substitute your favorite flavor of pudding! I have had a craving for this delicious yet simple dessert lately so I substituted my gluten free flour to make it. Heavenly! The buttery, nutty crust pairs deliciously with the cream cheese filling and the pudding topping. It is a great balance. (If you don't have pudding on hand or don't like pudding... I have used cherry pie filling or lemon pie filling or just mixed the cream cheese and cool whip together and spooned on top of the crust instead for a different style of dessert which is more like a no-bake cheesecake). The crust recipe also can be substituted for graham cracker crust in cheesecake recipes or other cookie bar recipes. The crust is my favorite part...reminds me of shortbread cookies. I think I could make a batch of the "crust" and just eat it with a cup of coffee. Yummy! :)

Rosemary's Dessert Squares (Robert Redford Dessert) Recipe:

• 1 cup flour (I used my gluten free flour blend, recipe below) If you don't have a gluten allergy then you can just use regular flour.
• 1/2 cup (1 stick) melted real butter (you really should use real butter in this recipe for the best flavor!)
• 1 cup finely crushed almonds, pecans or walnuts. (I used almonds in my batch today because that is what I had on hand. I believe Rosemary usually uses walnuts).
• 8 oz. pkg of cream cheese, softened
• 1 cup sugar
• 1 container (8oz.) whipped topping, like Cool Whip
• 2 pkgs (3.5 oz. each) instant chocolate pudding mix (or you can substitute pie filling or just omit this layer)
• 3 cups cold milk - this is for the pudding mix so if you aren't using the pudding layer then you can omit this

Prepare the bottom crust my mixing together the flour, melted butter and nuts until crumb-like texture. Press into a greased 9x13" pan. Bake @ 350 degrees for about 15-20 minutes or until crush is lightly golden brown. Cool completely.

Coarse crumb like texture of crust dough

Dough is pressed in pan. Ready to put in oven to bake.

Beat softened cream cheese with sugar until smooth and velvety. Fold in 4oz. (half the container) of whipped topping. Spread mixture over cooled crust. Combine the chocolate pudding mixes with milk until thickened. Spoon over the cream cheese/sugar mixture. Spread remaining 4oz. whipped topping over the pudding. You can garnish with grated chocolate or a light dusting of cocoa powder if desired.
Keep refrigerated. Recipe can easily be cut in half & baked in 8x8 square pan or pie pan if desired.

Gluten Free Flour Blend Recipe:

• 1 1/2 cups brown rice flour
• 1 cup white rice flour 
• 1/2 cup glutinous rice flour or soy flour
• 1 cup potato starch (not flour)
• 1/2 cup nonfat dry milk, make sure it is very fine in texture
• 1 cup corn starch or tapioca starch (I used corn starch for this batch)
• 3 tbs. xanthan gum

Combine all ingredients together well. I store mine in a glass container and use it in place of regular flour in most of my recipes. *Glutinous rice flour does not contain gluten, it is made from sticky rice. 

Ready to cut into squares (Chocolate pudding flavor)

Key Lime Pie Filling (instead of chocolate pudding)

Sliced and ready to eat!

Close up view! See all the yummy layers? :)

I hope you have fond memories of family friends and loved ones and desserts that remind you of them. This is one of those desserts for me.

Enjoy!
Tanja
Gluten Free Casually

Hamburger Gravy Pot Pie

Hamburger Gravy Pot Pie. Before I go any further...my mom and brothers will flip out when they realize I actually eat hamburger gravy now and that I like it enough to put the recipe on the blog. Yes, during my childhood it was my LEAST favorite food. I whined, complained and fed it to my dog when no one was looking! Yes, I  hated hamburger gravy. I wasn't a picky eater but but it was one thing I threw a fuss about eating. Unfortunately for me...my dad and brothers LOVED it so we had it regularly - usually served over mashed potatoes or biscuits or toast. Then my parents fed it to my kids and they LOVED it so I got stuck making it for my kids when they begged for it. EWWW!

Years later...I decide that I do actually like hamburger gravy when it is paired with corn bread. (Anything tastes good with corn bread!) I have taken one of my family's favorite recipes and made it gluten free. I used to make a decent sized batch then I would serve the hamburger gravy over mashed potatoes or biscuits the first night and later in the week I would take the left over gravy and put it in a casserole dish and put some prepared Jiffy corn bread mix on top and bake it up as a "pot pie". Since Jiffy corn bread muffin mix is not gluten free...I have created my own Gluten Free Corn Bread Muffin Mix that tastes pretty darn close to Jiffy! (The post for Corn Bread Muffin Recipe is on my blog December 2012 but I also included the basic recipe below for convenience).

My dad passed away almost two years ago and I think about him frequently but for some reason...he was really on my mind today. I had a large pack of ground hamburger in my refrigerator and seriously planned on making hamburgers but before I knew it...I was making my dad's favorite meal...hamburger gravy (although he called it SOS). My husband was pleasantly surprised because I almost NEVER make this dish unless it is requested. He calls it "hillbilly hamburger gravy" but he smiles as he SHOVELS it in! Even though I like it...I wouldn't normally call it one of my favorite meals but I will say that this particular batch tasted extremely tasty. I am not sure if I was just really hungry or if the happy thoughts of my dad made the meal taste more flavorful. Anyway, I really enjoyed it and I wanted to share it. Although it is a pretty basic recipe and I assume most people know how to make it... a few of my friends & my kids stated they would love my recipe....so here it goes:

Hamburger Gravy Pot Pie: (makes 9x13 pan)

• 1 pound lean ground hamburger (I used 93% lean because I don't my gravy greasy). You can also substitute ground sausage, ground game meat or chipped beef or shredded beef. I usually just stick with hamburger gravy because that is what my mom always made and that is what my family likes.
• 1 tsp. steak seasoning (I used Santa Paula brand that I picked up at 99cent store because I really like the flavor of it but you can use your favorite brand - check labels if you have a gluten allergy!)
• 1 tsp. Better than Bouillon beef flavor which is gluten free & concentrated. If you don't have that then you can use 3 tsp. gluten free beef bouillon OR 1/2 packet of gluten free dry onion soup mix well crushed so the onions are extremely fine!
• 1 tbs. finely grated onion (you don't want onion chunks in this - just the flavor so I prefer grating the onion on a grater or you can substitute dried onion from the spice aisle just crush it first so it is in really small bits. If you use the onion soup mix then you can omit the grated onion)
• pinch of salt (I used smoked sea salt but regular table salt will work also)
• 1 tsp. finely grated garlic or 1/4 tsp. garlic powder
• 4-5 tbs. corn starch or tapioca starch to thicken "gravy" (I used corn starch today)
• milk (enough to make a gravy - I used about 2 cups
• Corn bread muffin mix batter (see my recipe below for my gluten free corn bread muffin mix and you will use 3 cups mix + 2 eggs, 4 tbs. oil, 2/3 cup milk OR if you don't have a gluten allergy you can just prepare 2 boxes of Jiffy Corn Bread muffin mix)

In a large skillet (I use my cast iron skillet) brown the hamburger, steak seasoning, bouillon, onion, salt & garlic on medium heat. If your hamburger is really lean like mine was then you don't need to drain the grease - I really didn't have much, around 1 tablespoon. A little grease (1-2 tablespoons is fine but if you have more grease then drain it off but try not to drain off the seasonings). Combine the cornstarch with a few tablespoons of water to make a thick but smooth paste. (I find it easiest to put the cornstarch in a small empty baby food or jelly jar and add a little water & put the lid on and shake until smooth. If the paste is clumpy and super thick just add a little more water - just a few drops at a time until you get the right texture). Once the cornstarch/water is smooth but still thick, pour onto the ground beef in the skillet. Pour on the milk then cook on medium heat until it starts to boil then reduce heat to low/simmer. I like to simmer mine for at least 20 minutes so the flavors blend. You may need to add more milk to get the consistency you want. Taste before serving to see if you need to add additional salt or garlic. 

Hamburger gravy in the skillet simmering

At this point you can serve the hamburger gravy over mashed potatoes, biscuits, toast, corn bread or whatever you like. We like ours made into a "pot pie". Spray a 9x13 pan with cooking spray and spoon the hamburger gravy into pan. Top with prepared but uncooked corn bread muffin batter (my gluten free recipe is below but if you don't have a gluten allergy you can just use Jiffy corn bread muffin mix). Bake in preheated 350 degree oven for 15-20 minutes or until top is lightly golden brown and firm to touch. (The hamburger gravy is already cooked so you are just basically baking it until the cornbread is completely cooked). Serve immediately. Since we are "empty nesters" at my house now...I usually make a batch and put it into two 8x8 pans instead of 9x13 pan. That way I can either freeze the second pan for a later date or I can share one with my son Drew that loves it and lives close by now. 

Spooning the cornbread batter over the hamburger gravy before cooking

Just removed Hamburger Gravy Pot Pie from oven

Hamburger Gravy Pot Pie ready to eat! (See how fluffy the cornbread baked on top looks?)

Corn Bread Muffin Recipe (Copy cat for Jiffy brand)
1.5 cups of the mix = 1 small box of Jiffy corn bread muffin mix.
(Recipe below is equivalent to 1 small box of Jiffy corn bread/muffin mix)

• 2/3 cup flour (I used my gluten free flour blend, see recipe below but if you don't have a gluten allergy then you can just use regular flour!)
• 1/2 cup yellow cornmeal (I prefer using 1/4 cup corn flour + 1/4 cup polenta but cornmeal works fine too)
• 1/8 cup sugar (you can add a little less if you don't care for sweet muffins or add a smidge more sugar if you prefer them slightly sweeter. You can also substitute raw sugar or stevia. If using stevia check box for how much to substitute!)
• 1 tbs. baking powder
• 1/4 tsp. salt

Mix ingredients together with a fork or spoon. If you are not using it right away, you can store it in a ziploc bag, glass jar or rubbermaid container. I like to double or triple the recipe so I have it on hand when I need it. 1.5 cups of the mix = 1 small box of Jiffy corn bread muffin mix.

To prepare muffins, combine 1.5 cups of the mix with 1 egg, 2tbs. oil or melted butter and 1/3 cup milk by hand and let stand for about 5 minutes before putting into either greased muffin cups or paper lined muffin cups. Bake in pre-heated 350 degree oven for approximately 13-18 minutes or until lightly golden on top and muffin springs back when gently touched or toothpick inserted comes out clean.

My gluten free version of Jiffy Corn Bread Muffins = Yummy!

Gluten Free Flour Blend Recipe:

• 1 1/2 cups brown rice flour
• 1 cup white rice flour 
• 1/2 cup glutinous rice flour or soy flour
• 1 cup potato starch (not flour)
• 1/2 cup nonfat dry milk, make sure it is very fine in texture
• 1 cup corn starch or tapioca starch (I used corn starch for this batch)
• 3 tbs. xanthan gum

Combine all ingredients together well. I store mine in a glass container and use it in place of regular flour in most of my recipes. *Glutinous rice flour does not contain gluten, it is made from sticky rice. 

I hope you enjoyed my very casual and hillbilly style dinner recipe!
Tanja
Gluten Free Casually