- 1 cup brown rice flour
- 1 tbl spoon honey
- 1 tbl sp baking powder (use featherweight if you have a corn allergy, or make your own)
- 1/3 cup tapioca flour
- ¾ cup rice milk
- 3 tbl spoons Canola oil
- dash of salt
Preparations: Mix all wet ingredients together with a whisk in a large bowl. Add the dry ingredients and mix with whisk. Pour some of the batter into a well heated and oiled skillet (high heat). When your pancake bubbles, flip it over and continue cooking. When pancake is golden on each side, remove from pan and place on a plate.
NOTE: After several minutes, these pancakes stick a bit to each other if piled on top of one another. Put a piece of wax paper in between each pancake if they are going to sit on a plate for awhile, or if you are putting them in the freezer or fridge to eat later.
Recipe compliments of Terri Gallet. Look for more Gluten Free, Dairy Free and Egg Free items from Terri, she has to cook for my two daughters and myself and we all have some sort of sensitivity to one of the three.
1 pound Kielbasa, sliced
1 cup apricot preserves
1/2 cup maple syrup
2 tbsp bourbon or apple juice
1. Combine everything in the crock pot
2. Cover and cook on low for 4 hours
How easy are those directions! I love recipes that are so easy to make. This is the perfect recipe for football parties or holiday events. You can toss everything in the crock pot and it takes care of everything so you can relax and enjoy your event.
Courtesy of Terri Gallet
1- Package Rhodes Frozen Cinnamon Rolls
1-Small Box Of Cook and Serve Vanilla Pudding
1-Stick Of Butter
The night before, spray your 13″X9″ baking dish with cooking spray. Separate the cinnamon rolls and lay them in a single layer in the dish (reserve the icing package that comes with the cinnamon rolls for later).
Sprinkle the UNPREPARED vanilla pudding over the frozen rolls. Melt one stick of butter or margarine and pour it over the rolls. Spray a sheet of plastic wrap lightly with cooking spray (I lay it over the baking dish and spray, then pick it up and turn it over so the spray side is down) then cover the rolls tightly and refrigerate overnight.
In the morning, remove the thawed rolls from the refrigerator and let them set on counter for 30-45 (sometimes it takes longer) minutes until doubled in volume.
Bake at 350* for 15-20 minutes or until golden brown.
Remove from oven and spread reserved icing over them.
Serve and enjoy!
Thanks for reading and sharing. Recipe compliments of Terri Gallet