Gluten-Free Pumpkin Streusel Cheesecake Bars -Take 2

  Couldn’t get Betty’s web site to cooperate so I put up this recipe for your conscience. Thanks. 
Prep Time45 MIN                               Total Time3 HR 50 MIN       Servings24

Ingredients

1box Betty Crocker™ Gluten Free yellow cake mix 
1/2cup finely chopped pecans

1/2cup butter, softened

2packages (8 oz each) cream cheese, softened

1cup sugar

1cup canned pumpkin (not pumpkin pie mix)

1tablespoon pumpkin pie spice

2tablespoons whipping cream

2eggs

Directions

1) Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13×9-inch pan, press remaining mixture. Bake 10 minutes.
2) In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.

3) Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.                                                   For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Gluten-Free Pumpkin Streusel Cheesecake Bars 

 
So proud of my niece Becka in North Carolina. 

 She called me a few weeks ago and said she thought she should start eating gluten free. She doesn’t have insurance that would cover the cost of testing for Celiac disease, but since it does run in our family she is starting to research and gather information about Celiacs and wheat intolerance. She is sick and tired of feeling bad all the time. 

 I quizzed her about her symptoms some of the more common ones; The stomach aches, diarrhea, cramps, skin problems, extra weight, foggy brain, depression. To name a few.  Her response. ” I have all of those!   So we started talking about foods that could replace some of the comfort foods she so loves. Her comfort foods are “pizza and pasta and anything bread”she said. 

She was concerned about the holidays coming up and she wouldn’t be able to eat some of the traditional dishes we all look forward to at Thanksgiving and Christmas. My suggestion to Becka was to start researching and looking for recipes. Most of the core dishes can be or are naturally gluten free. Such as the turkey, mashed potatoes, vegetable and fruit salad. Hey, you can even make that green bean casserole with Gluten free cream of mushroom soup if you have to have it. Just find a substitute for the crunchy onions on top and your in business.  

A few days later she sent this recipe for both of us to try. Gluten free living can be very yummy. 

Becka is on her way to finding that out. 

Happy hunting Becka and you will reap the benefits of better health. 

http://www.bettycrocker.com/recipes/gluten-free-pumpkin-streusel-cheesecake-bars/ 

If you make this recipe leave a comment. Let us know how tasty it is and if you made any changes. 

Happy Falling 🍃🍂🍁🌿

Pam and Bill.        Wheatfreetravelers. 

  

Sunday Pork Simmer 

I love this time of year!  I get to start wearing layers of clothes, boots and long jeans. The colors are changing every day. Where we live in Southern Oregon, the days are still warm but the night cool off -Alot!  44 degrees last night !  

I also love to be inside cooking and baking. Because I love to experiment with pre made recipes I was on the hunt for something healthy and yes low calorie. I picked up the current issue of Fast and Healthy magazine a special interest publication from BHG.com. Cover says it is on display until Dec 21 if it lasts that long. There are so many great looking recipes in this little 120 page magazine.  

So today I am sharing my first of many from this magazine. I hope you enjoy it. And by all means make it yours by adding or subtraction ingredients. That’s the joy of cooking !    

 I am calling this a simmer because to call it a stew would imply long cooking times in a watery bath. Not appetizing at all to me. No wonder I have never cared for the term. 

This dish is fast, easy and hearty for an early afternoon supper or late lunch. I jazzed it up a bit because the original recipe was a little bland for my taste. You can use prepackaged beef instead, if you prefer. 

 Also grill a piece of Udi’s bread or half hamburger bun for a tasty side. Those can be found in the frozen section of some grocery stores. 

Sunday Pork Simmer 

1 lb small red potatoes ( I used about 5 medium red potatoes and quartered them).                                                        4 organic finger sized carrots cut in about 2 inch lengths and then cut in half so they would cook evenly.          1 15oz package refrigerated cooked pork roast in au jus                                1 1/4 cup water.                                      1/4 cup GF green taco sauce.       Powdered onion and garlic to taste.  1 cup fresh green leaf Kale cut up 

1. Cut potatoes and carrots so they are uniform in size. Place potatoes in a microwave safe bowl add 1/4 cup of the water. Cover and cook for about 3 minutes, using 100% power. Add carrots and cook additional 3-5 minutes until both are tender but not over cooked. (cooking time will depend on size of the vegetable pieces. Be careful when uncovering the dish because of hot steam.)

2.In a medium size soup pot or Dutch oven combine cooked potatoes and carrots including cooking water, pork roast and au jus, remaining water, taco sauce and powdered seasonings. cook over medium heat until bubbly around the edges. Add fresh kale, cover and cook for 5 minutes until heated thru and kale is wilted and beautiful green. Ladle into bowls add salt and pepper to taste.       Makes 4 servings. 

Original recipe I used as inspiration is called Sunday Dinner Stew it can be found @BHG.com- fast and healthy magazine by Better Homes and Garden Fall 2015 issue 

Watch for more inspirations      Happy Falling 🍁🍃🍂

Wheatfreetravelers.                         Pam and Bill

Roasted Chicken Tortilla Soup                For the crockpot 

  Fall is officially here, the leaves are turning brilliant shades of gold and scarlet. The osprey and egrets are returning to the shores to fish now that the lake is void of power boats and jet skis. The campgrounds are silent of children’s voices and squeals of laughter. No more bikes and scooters whizzing by my door. The remaining campers are snow birds and full timers, stopping for a few days as they hit the road again heading to warmer climates.
The season is winding down there is a bit of sorrow in the air as summer help is done for the season and everyone heads of to school or another job for the winter. 
What better way to warm your soul and make everything all right again in the world than a big bowl of savory soup. What easier way to prepared than in that crockpot that has been tucked away all summer waiting for its chance to reappear. 
This Roasted Chicken Tortilla Soap can be assembled in about 15 min and left to simmer about 3-4 hours to bring all the flavors together.  
Plenty of time to take a hike around the lake or start that fall table runner (my next project) for the thanksgiving table. 
Happy Falling! 🍁🍃🍂🌽🍂🍃🍁
Roasted Chicken Tortilla Soup for the crockpot

1 pound shredded, cooked chicken (I use the rotisserie chickens from the market just make sure it’s gluten free)
1 (15 ounce) can chopped peeled tomatoes
1 (10 ounce) can gluten free enchilada sauce red or green 
1 medium onion, chopped
1 (4 ounce) can chopped green Ortega chile peppers
2 cloves fresh garlic, minced
2 cups water
1 10oz carton Pacific gluten free chicken broth
1 teaspoon cumin1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (8.75 ounce) canned whole kernel sweet corn or creamed corn 
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup add shredded cheddar cheese. 

Join us on the road of good eats and fun times. 

It’s been a few days since I wrote anything. I’m trying to get this blogging thing down. Since I’m such a perfectionist, I am taking the Blogging 101 class online that WordPress offers.  I’m learning about hashtags and how to find new ones. ( note: be carefull what you hashtag it may not be what you want to associate yourself with) just saying. How to connect to Facebook-Twitter-Instagram. Posting pictures, videos and writing interesting text. Getting people to see you and follow you. Oh my!!!!  There is a lot to it especially if you want there to be quality to what it is you are putting on your blog to share. 

People have asked me; ( like they have it figured out) 

Q …How are you going to make money on your blog? 

A… I don’t know.  I’m just starting this because I like to share with others what I see and what I know. Teaching is one of my gifts.  

Q… Have you linked your Facebook with your Instagram ? 

A… Are you kidding! I just set up an account on Instagram and learning what that does. Let alone linking everything together.    PAM.YEOMAN if you want to find me. 

Q… If you wanted your blog to be about gluten free why did you pick wheatfreetravelers as your blog name? They aren’t the same you know. 😏

A… I know they aren’t the same, I have Celiacs. Some people just want to live wheat free and don’t care about rye or barley or all the other hidden code names for wheat. I want to be able to reach both types of people. All my home made foods and receipes I post are Gluten Free my home is gluten free , my life is gluten free. Besides, gluten free traveler was already taken. 😊

Q… How can you write about being gluten free if your not an expert?  

A… Just because I do not have a degree or initials behind my name does not mean I’m not an expert. I have put so many hours and reading into studying about my disease. I’m sure I can share some of my knowledge and the tricks I have learned along the way. Just to set the record straight. I am not an RN, MD, PHD, dietitian or food specialist. I have had Celiacs all my life and heard the word for the first time 9 years ago. At that time I didn’t even know how to spell gluten let alone all the harm it has done to my body. So everything I share is from my knowledge and my experiences. That’s it..

Q…. What kind of things are you going to write about? 

A… I’m still figuring that out. I do want to share some of my home cooked dishes with everyone. Both Bill and I are pretty good cooks. But I also think it is my mission to educate restaurants about what it is to be gluten free. And I want to share places that I have been to that really understand what cross contamination is about. And yes we can still eat broccoli, it is gluten free. I think we all have experience that frustration. Then you are frightened because you want to enjoy your meal but wondering if you will be sick for the next 6 weeks. 

So as I conclude this little post I just would like to say. Come with me as I travel and cook and learn about what it means to be Wheatfreetravelers in this crazy world of fast food-bad food. Let’s explore together the towns and cities we live in for good eats and fun times. I would love to start hearing from others that are on this path with me. Because being wheat free/gluten free is more than a fad its a life style and for some of us it is our life. 

God bless you and safe travels. 

Pam and Bill           wheatfreetravelers

Email me and or follow me; @Pam.yeoman@yahoo.com     Facebook @Pam Yeoman or @Pamela Maypark Yeoman                 Instagram Pam.Yeoman.          Twitter @pamyeoman1 

Sorry I haven’t learned how to create links yet so you may need to cut and paste. Old school I know.  

   

Jumbo Double Chocolate Cupcakes 

These jumbo cupcakes are so easy to make with help from the folks at Betty Crocker. I simply use this mix and add extra goodies. They are so rich and good you may want to share one with a non gluten-free friend. 

You will need;

Betty Crocker Gluten Free Devils Food cake Mix      

                                                         Milk                                                 Eggs                                         Xanthan gum                                                 Dark or semi sweet chocolate chips                  Jumbo paper baking cups                                  Jumbo 6 cup muffin pan.  

 Substituting milk for water, add soften butter,eggs and 1/4 tsp *Xanthan gum.  Blend according to instructions. Place cupcake papers in cupcake/muffin tin.  Scoop  1/2 cup batter or enough to fill 2/3 of the cupcake tin. This should evenly distribute all of the batter. Sprinkle chocolate chips over each cupcake. You can sprinkle a few or a lot depending on individual taste. My husband like a lot of chocolate  so I put enough to cover the top of the cupcake. They will sink in as they bake.  Then bake until done. Because of the larger tins you will need to bake longer that what the instructions call for. Yes I bake in my little RV oven. The pan fits perfectly. I also had to adjust the temperature because I think my oven gauge is a little lower. So another words my 350 setting is really about 325. So I have to set it higher. I should get that adjusted. 

  

  You can see in the background a few of the cupcakes are spilling over, that’s because they were too full, whoops!  Not to worry ….. I just trimmed them up by cutting the excess off with a serrated knife and when cool frost with a butter cream or cream cheese frosting. Sprinkle on a few pecans. You are good to go. I find that gluten free cupcakes and muffins are usually great the first day and by the 3 rd day they are dry. So don’t try to save them too long. Enjoy them with a big glass of cold milk or hot coffee.  

   *Xanthan gum is used in gluten-free baking to give the dough or batter a “stickiness” that would otherwise be achieved with the gluten. It can be purchased in bulk or in small packets at your favorite market. 
Enjoy!!!! 

 The Warm Kitchen 

My sister in law just sent me  

 info on a new cookbook. Who else has this beautiful book and have you made anything out of it yet?  I will have to get a copy and start cooking. Share your talents.  Thank you Anne I will be getting one soon, do you think there is a Kindle version since I don’t have a ton of room?