Chili Beans (Gluten Free Nut Free)

These chili beans are so simple to make and so delicious! This perfect comfort food on a cold day, or any day!

1-1 & 1/2 lb ground beef or ground chuck

1/2 of a medium onion diced

1 can diced tomatoes

1 can stewed tomatoes
1 can tomato sauce (the reg 14 oz size)
1 can Bush's Best Kidney Beans rinsed and drained
2 tablespoons GF chili powder
salt and pepper

Brown beef with onion until meat is no longer pink.
Drain beef and return to pot.

Add tomatoes, tomato sauce, beans, chili powder and salt and pepper.

Cook over medium heat. Once soup starts to boil, you can turn it down just a bit to medium low, stirring occasionally. Simmer for about 40-45 minutes

Add more salt and pepper while cooking, if desired

Ladle chili into bowls and top with cheese and sour cream if you'd like, but it's totally yummy on it's own :)

Enjoy!

PS...this chili freezes wonderfully. Just ladle chili into ziplock freezer bag about 3/4 full. Seal halfway, push remaining air from bag and seal the rest of the way. Lay flat in freezer and store till ready to eat. Thaw in refrigerator, then heat and serve.

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Mountain Dew Cake (Nut Free)

This Mountain Dew Cake is a nut free dessert that everyone loves! The flavor really reminds me of a lemon pound cake. It's so moist and delicious and so easy to make! Ingredients: 1 box lemon cake mix 1 small box lemon pudding 1 12oz. can Mountain Dew 3/4 cup vegetable oil 4 eggs Directions: Preheat oven to 350 degrees Grease 9 x 13 baking dish Combine cake mix and pudding. Add Mountain Dew, oil, and eggs. Beat at medium speed until smooth. Pour into pan. Bake 45 -50 minutes, or until golden on top. I also insert a knife to make sure it's cooked through. Let cool in pan 10 minutes. Remove pan, allow to cool. When cooled, mix glaze ingredients. Cut small slits through top of cake. Drizzle glaze on top and spread over top. Glaze 1 cup powdered sugar 3 tbsp. Mountain Dew 1 tsp. vanilla extract Cut and serve.

Breakfast Casserole (Gluten Free Nut Free)

I love breakfast casserole. It is my favorite breakfast dish ever. But every time I tried to make it myself, I never could get it quite right. That was until my cousin shared her breakfast casserole recipe with me. It's delicious! Here's the recipe GF! 4 slices of Udi's GF white sandwich bread 1 lb GF bulk sausage, browned and broken up (I use Ingles Markets Gluten Free Italian Bulk Sausage) 1 cup shredded cheese 6 eggs 2 cups milk Tear bread into pieces and place in bottom of baking dish. Sprinkle cooked sausage over bread. Sprinkle grated cheese over sausage. In a separate bowl, whisk eggs and milk together. Pour over bread, sausage, and cheese. Refrigerate. You could refrigerate overnight and cook for breakfast. I have also put this together in the morning, refrigerated it all day and cooked it for supper. Cook for 1 hr @350. (I usually cook it about 5 minutes longer, just keep an eye on it till it's done) Enjoy!

Country Steak with Gravy (Gluten Free Nut Free)

Here's one of my family's favorite recipes! Super simple and yummy! Great with mashed potatoes or rice! Ingredients: 2 pounds. beef cubed steak GF Flour, enough to dredge steak (I use Betty Crocker all purpose GF rice flour) Olive oil, enough to use for browning steak Salt and pepper 1 carton Pacific Naturals Organic GF condensed cream of chicken soup 1 pkg GF brown gravy mix (I use Simply Organic Brown Gravy Mix) Water (1 soup carton full) Salt and pepper to taste Dredge the cubed steak in flour and brown in vegetable oil just until brown on both sides. I have browned the meat before without using the flour, and it turns out great too! Salt and pepper the steak just a little while browning. Place browned steak in a greased 9x13 dish. In separate bowl, mix together the GF cream of chicken soup, gravy mix and water. Whisk thoroughly until blended. Pour over steak. Cover with foil. Bake at 350 for 1 hour.

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