Gluten Free Pumpkin Pie Parfait

Gluten Free Pumpkin Pie Parfait 

Who needs pumpkin pie? As much as my family loves it, this Thanksgiving I didn't have time to play with a new crust recipe.  Previous crusts that I have made ranged from disappointing to inedible.

I created this parfait last minute on the day we were celebrating Thanksgiving.

For 6-8 Parfaits:

In a large bowl,whisk together:

2. 3.4 oz boxes of Jell-o instant vanilla pudding 

1  30 oz can of Libby's Pumpkin Pie mix

2  cups of milk

Pumpkin pie spice (not required)

Next, break up gluten free graham crackers and blend in a blender to make crumbs.

The rest is easy, layer pumpkin pie pudding, graham cracker crumbs, Cool Whip and repeat and top with a peak of Cool Whip.  I used clear plastic disposable cups for easy clean up.  

Easy corndog muffins & cornbread/chili muffins

Still on a roll cooking. I did not make these GF, but they are easily adaptable at a higher price.

I made both batches at once using a 5 lb box if Keusteaz cornbread mix that was less than $5.00. I followed the directions and make the whole box of mix & 6 1/4 cups water. Then I divided the batter in half into two bowls. They carry the 5lb box at Costco, but I got it at Cash & Carry for much cheaper.

In 1 bowl, I added 1 1/2 packages cheap hotdog ($.99 a pack) We diced the hotdogs. Then I added about a cup of regular yellow mustard. Stir, fill muffin tin (I used papers) and cook on 400 for 20 minutes. Can't get any easier than that. 

This yielded 34 muffins. My kids are older, so 2 a meal, to be served with a 1 oz cup ketchup. Cost per muffin was under $ .13 each. 

                            

Next we set about making the chili cornbread muffins. All we needed for these was the cornbread dough & 1 can Nalley cheese chili ($.99) 

Use a tablespoon, scoop a little cornbread batter in the muffin tin, add 1 TBSP chili, and top with more cornbread. They do expand a lot, so don't overfill.   Here is my 13 year old, Nolan, showing you what to do:

These also bake at 400 for 20 minutes. This yielded 30 muffins. Cost for these muffins were under $ .12 each. 

                    

We will divide & freeze these also.  If you missed my previous post, check out the pizza muffins I made yesterday 

                            

This was about 2/3 the muffins we did today.

Easy freezer pizza muffins

These are not GF, but easily adaptable at a higher expense. Bob's Red Mill has GF biscuit mix, or you can make your own.

I have Celiac Disease, so I do wear a mask when working with wheat flour. 

I made a massive batch for my two sons. They are teenagers, so I am giving them 2 muffins per meal. If you have younger kids, you could easily get away with 1 muffin per meal.

Preheat oven to 375 º

Ingredients:

12 cups Bisquick

6 cups milk 

6 eggs

4 cups shredded mozzarella cheese 

14 oz pepperoni diced small

1/3 cup dried Italian seasoning 

1/8 cup granulated garlic 

Bake for 20-25 minutes. Check with a toothpick for doneness.

This yielded 62 muffins. The cost per muffin was about $ .33 each, including muffin papers, cups, lids & pizza sauce. Not too shabby.

Add ingredients to a huge mixing bowl. I just used a whisk to blend. The dough will be sticky.  I used muffin papers to make production faster (no waiting for muffins to cool to fill the tin up again)

My kitchen assistant used a 1/3 cup measuring cup to fill the cups. They will rise. 

I wanted the boys to have pizza sauce to go with these.  I bought 1 oz plastic cups with lids. I used 1 tbsp of canned pizza sauce for each cup. If you have extra cups, they work well for Jell-O shots! ;-)

Muffins galore!

Seal in zip bags with sauce & freeze! That was pretty dang easy.  I can't eat them, but my 13 year old gobbled 2 up & said they were amazing.

Tomorrow we are doing corndog muffins!