Ham and Cheese Cups

prep: 20 minutes
bake: 20 minutes

you’ll need…
1 box refrigerated pie crust, softened according to package directions
1 cup chopped ham, cooked chopped bacon or sautéed vegetables
1 cup shredded cheese (whatever you have on hand!)
4 eggs
1¼ cups light cream or whipping cream
1 teaspoon seasoning salt (your favorite)

let’s get to it…
Place oven rack in center of oven. Heat oven to 425°F.
Lightly spray 12 muffin cups with nonstick spray. Unroll crusts from pouch; press down gently to smooth out seams and cracks.
Cut 6 rounds from each crust with a 4-inch round cutter (or a glass about that size). Place one round in each muffin cup; press gently so that edges cup the sides to the top. Evenly divide the chopped ham, cooked chopped bacon or sautéed vegetables between the 12 muffin cups. Evenly divide the cheese between the 12 muffin cups: set aside
Beat the eggs, light cream and seasoning salt in a bowl until well blended. Using a ladle or measuring cup, pour egg mixture evenly into each of 12 muffin cups.
Bake for 15 to 20 minutes or until eggs are set in the middle and the edges are golden. Serve immediately.

Easy Gluten-Free Almond and Tart Cherry Granola

prep: 15 minutes
cook: 40 to 50 minutes

makes about 7 cups

you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)

let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.

Hatch Chile Cornbread Waffles with Watermelon and Hatch Chile Salsa

prep: 20 minutes
cook: 30 minutes

makes 4¼ cups salsa
makes 6 waffles

for the salsa you’ll need…

2 cups watermelon diced into ½-inch pieces

1 cup chopped Hatch Chiles

1 cup chopped spring onions

¼ cup chopped cilantro

2 teaspoons fish sauce

let’s get to it…

Place all of the ingredients in a large bowl. Stir gently so you don’t break the diced watermelon. Set aside.

for the waffles you’ll need…

1¾ cup milk

1 cup chopped Hatch Chiles

2 eggs, beaten well

⅓ cup canola or vegetable oil

2 cloves garlic, finely minced 1½ cups gluten-free flour or regular flour

2 teaspoons gluten-free baking powder or regular baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup cornmeal

let’s get to it…

Combine the milk, Hatch Chiles, beaten eggs, oil, and garlic together in a large mixing bowl and set aside.

Sift the flour, baking powder, baking soda and salt together in a separate bowl or onto a piece of parchment paper.

Carefully add the sifted ingredients and the corn meal to the liquid ingredients. Stir to blend, but do not over mix!

Preheat waffle iron. When hot, spray on non-stick cooking oil. Add enough batter to cover the bottom griddle of the waffle iron. Cook until golden brown.

Serve with Watermelon and Hatch Chile Salsa.