Chebe Gluten Free Recipes

A G O Fishy Crackers Yield: About 8 – 10 oz. crackers Make it fun! Get a cookie cutter in the shape of a little fish (or any other fun shape). When Chebe dough is baked very thin and crisp, they have the texture of a cracker. They will keep for a week or so in an airtight container. These are great for travel, snacks, and school lunches. Ingredients:- 1 package Chebe mix (7.5 oz or 1 ¾ C) - 2 eggs - Oil - Sharp cheddar cheese - Water, milk, or milk substitute Directions: Preheat oven to 375° F 1. Prepare one package (7.5 oz. or 1 ¾ Cups) of mix according to the package instructions. 2. Divide dough into 4 parts and with a rolling pin flatten each to about 1/16” (very thin) between two sheets of waxed paper. 3. Carefully remove the top layer of paper and place the dough on a lightly greased baking pan. Then remove the second layer of paper. Repeat with the other dough pieces. 4. With a cookie cutter make your shapes, removing the excess dough (which can be used again). 5. Bake for 12 - 15 minutes or until lightly browned. Notes:  a. You may choose to salt the tops or sprinkle with Parmesan cheese. b. Keep an eye on these during the last minutes in the oven as they are very thin and can burn quickly. View More Chebe Recipes for Appetizers & Snacks

A F G O P Greek Revival Yield: 12-16 rolls or breadsticks Ingredients:- 1 package Chebe mix (7.5 oz or 1 ¾ C) - 2 eggs - Olive oil - Feta cheese - 2 tbsp. black olives, sliced or chopped, drained and rinsed - Water, milk, or milk substitute Directions: Preheat oven to 375° F 1. Prepare one package (7.5 oz. or 1 ¾ C) of mix according to the package instructions. 2. During the mixing, add olives. 3. Bake for 20 minutes. View More Chebe Recipes for Simple Additions

A C O Brown Sugar Almond Sticky Buns Yield: About 9 buns Thanks to Amy and Gaye McGovern Ingredients:- 1 package Chebe mix (7.5 oz or 1 ¾ C) - Margarine or butter - ½ Cup sugar (if using Chebe All-Purpose or Original Mixes) - ½ Cup Brown sugar - ½ Cup Almonds, sliced or slivered - 2 eggs - Oil - Water, milk, or milk substitute Directions: Preheat oven to 400° F 1. Grease a 9x9 square (or 9 inch round) baking pan using margarine or butter. Sprinkle 1/4 Cup brown sugar on the bottom of the pan, then sprinkle 1/4 Cup almonds on the bottom of the pan (spread them out evenly as this is part of the topping). 2. Prepare one package (7.5 oz. or 1 ¾ Cups) of mix according to the package instructions (if using All-Purpose or Original Mixes, substitute cheese with ½ Cup sugar). 3. Roll out the dough into 1/4 inch thick rectangle. Spread with margarine (or butter). 4. Spread 1/4C to 1/3C brown sugar on the margarine. Spread 1/4C almonds on top of the brown sugar. Roll the dough up and slice in 1/2 inch sections. Place them in the baking pan touching each other. 5. Bake for 15-18 minutes (note that the tops may not turn dark brown). Immediately after removing the rolls from the oven, turn the pan upside down onto a plate. This will give you the rolls with the topping side up. View More Chebe Recipes for Breakfast Items

A F G O P Grilled Pizza  Yield: 2-10” pizzas Enjoy a gluten-free pizza during the summer and keep your house cool! Try grilling a Chebe Pizza Crust. There's no need to turn on your oven, it's fast, and it's fantastic!   Ingredients:- 1 package Chebe mix (7.5 oz or 1 ¾ C) - 2 eggs - Oil - Shredded cheese - Water, milk, or milk substitute - Pizza toppings (your choice) Directions: If using a gas grill, set at medium 1. Prepare toppings and set aside. 2. Prepare one package (7.5 oz. or 1 ¾ Cups) of mix according to the package instructions. Split dough into two equal parts and roll out to 1/8” thickness, about 10” in diameter. 3. Grill crust uncovered on medium-high heat until golden brown (about 2 ½ minutes) 4. Flip crust, add desired toppings and cook covered for an additional two minutes. Check to see that the bottom of the crust is browned and the cheese is melted. Note: Cooking times will vary with the temperature of the grill. We tested this recipe on both a charcoal grill and a gas grill. The temperature on the charcoal grill was hotter and the crust was ready to flip in about 1 minute. The gas grill allowed for easier temperature setting. If the temperature is too hot, the crust will cook before the toppings are heated and the cheese is melted. View More Chebe Recipes for Lunch & Dinner

A C OFruit Turnover Yield: 10 turnovers Ingredients:- 1 package Chebe mix (7.5 oz or 1 ¾ C) - 2 eggs - Oil - ½ C sugar - Water, milk, or milk substitute Directions: Preheat oven to 375° F 1. Prepare one package of mix according to the package instructions, replacing the cheese with ½ C sugar. 2. Separate the dough into 10 equal pieces and roll them into balls. 3. With a rolling pin or the heel of your hand, flatten each ball into a 3” diameter circle. 4. Place a spoonful of fruit: fresh or frozen, or pie filling in the middle of the dough (maybe add one or two chocolate chips?). 5. Fold the dough over the filling and crimp the edges well. 6. Bake for 20 – 25 minutes or until the edges are browned. View More Chebe Recipes for Desserts

A F G O PBread Machine #2Yield: One loaf Thanks to Joy Toll Ingredients: - 1 package Chebe mix (7.5 oz or 1 ¾ C) - 1 ½ C other gluten-free flour (i.e. rice) - 3 ½ tsp. xanthan gum - ¼ C sugar - 1 ½ C milk or milk substitute - 2 eggs - ¼ C margarine or butter - 1 packet yeast Directions:  1. Put yeast in machine first. Blend remaining dry ingredients and place in machine. 2. Combine all wet ingredients, warm slightly (with a microwave or on the stove). 3. Add wet ingredients to machine. Start. Note: Watch carefully to see that all is blended well. View More Chebe Recipes for Bread Machines

Buffalo Chicken sliders

FALO CHICKEN SLIDERS

Buffalo Chicken Sliders

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Burgers are a popular choice to prepare and serve on Labor Day... and ours was no exception! We had a few friends and their children over to enjoy the day but rather than serving up the usual burgers,..  Read More

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CATEGORIES

Poultry 

INGREDIENTS

• Vegetable oil, for drizzling
• 2 pounds ground chicken
• 1 tablespoon poultry seasoning
• 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
• 2 garlic cloves, chopped
• 4 scallions, finely chopped
• 1 celery rib from the heart, with greens, finely chopped
• 1/4 cup panko breadcrumbs
• 1/4 cup crumbled blue cheese
• 1/4 cup hot sauce, such as Frank's Red Hot
• slider buns
• preferred slider toppings

DIRECTIONS

Combine all the ingredients except the buns in a large bowl. Form 10-12 large meatballs and transfer them to a plate. Cover with plastic wrap and chill for at least 2 hours.

Heat up a grill or large skillet with oil. Place a few meatballs on the grill/skillet and flatten down to 3/4 inch thick. Cook for 5-7 minutes on each side.

Place on bun bottoms, top with preferred toppings and top with other bun half.

RECIPE BACKSTORY

Burgers are a popular choice to prepare and serve on Labor Day... and ours was no exception! We had a few friends and their children over to enjoy the day but rather than serving up the usual burgers, I wanted to do something a little different. Why not do sliders instead?! I love variety and creating menus that highlight that. By doing a few kinds of sliders, both kids and adults had a chance to enjoy different flavors and who doesn't like things in mini size? These Buffalo Chicken Sliders are one of the kinds I prepared and I especially liked them. It's all the flavor of buffalo chicken wings sandwiched inside a mini bun... For my slider menu, we had cheddar & bacon sliders, Italian sausage with onions & peppers sliders, vegetarian black bean sliders and these buffalo chicken sliders. They were presented in a tiered stand which was commonly used to serve cupcakes and made quite a presentation at the table! Served with slider toppings on the side and with other salads, the slider menu was a hit and a meal both kids and adults enjoyed. For these chicken sliders, it's important that you allow the meat mixture to chill so that they hold their shape when cooked. I adapted a recipe from Rachel Ray where all the flavors and common ingredients are combined with the ground chicken. For ground chicken, I used slightly frozen boneless, skinless chicken breasts which I pulsed down in a food processor to a medium grind consistency. You can also use ground turkey if you wanted as well.

Vegan Pumpkin Pie Smoothie

Vegan Pumpkin Pie Smoothie

• 1 cup canned or freshly mashed pumpkin
• 1 cup home made raw cashew milk or macadamia milk (use soy or rice milk to make it nut free)
• 1 fresh or frozen ripe banana
• 1/2 cup crushed ice
• 1/4 cup agave syrup or more to taste
• 1 tsp natural vanilla essence
• 1 tsp pumpkin pie spice
• pinch of Celtic sea salt

1. Throw all the ingredients into the blender (I use a Vitamix) and puree until smooth and creamy. YUM!

Raw Virgin "Better Than Tequila" Margarita Mocktail

Raw Virgin “Better-Than-Tequila” Margarita Mocktail

• 1 1/2 cups pineapple
• 2 whole fresh limes peeled and quartered
• 2 nectarines roughly cut up
• 1 frozen banana
• dash of cayenne pepper
• pinch of Celtic sea salt
• 1 cup ice or more for desired consistency
• 1/2 cup filtered water

1. 
Throw all ingredients in your blender and puree until smooth.
2. Add in ice and water for desired consistency.
3. Serve in cocktail glasses with salted rims if desired.

Enjoy - From my recipe collection to yours.
Another Healthy Blender Recipe from:

The Blender Girl

Black Cod Ratatouille En Papillote Recipe : Chuck Hughes : Recipes : Cooking Channel

Black Cod Ratatouille En Papillote Recipe : Chuck Hughes : Recipes : Cooking Channel

Easy Fudge

1 (12 oz.) pkg. milk chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 can Eagle Brand milk
1 tsp. vanilla
1 c. walnuts or pecans
8x8x2 inch pan lined with foil
Spray large microwave bowl with Pam. Add both packages of chips and Eagle Brand milk. Heat in microwave for 2-2 1/2 minutes. Stir melted chips together plus 1 teaspoon vanilla. After smooth add nuts. Then pour this mixture into foil lined 8 x 8 x 2 inch pan. Cool in refrigerator for 1 hour. Cut into small pieces for serving. Keep well covered so the fudge will not dry out.