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.

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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.