Ingredient: eggs

Flourless Chocolate Truffle Cake

This is great because you don’t need to go out and buy all kinds of gluten-free flours, or any kind of flour!  It almost has the consistency of a cheesecake and is delicious!

If you prefer, you can omit the almond extract and put in 2T. of pure vanilla extract instead.

Flourless Chocolate Truffle Cake
Print Recipe
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Flourless Chocolate Truffle Cake
Print Recipe
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
16 servings 15 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350 degrees. Line the inside bottom of a 9" Springform pan with a circle of parchment paper. Grease the sides of the pan. Set aside. In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy, remove it from the heat. Using a wire whisk attachment, beat the eggs, brown sugar and sea salt until the eggs are foamy and doubled in volume. Slowly add the chocolate mixture to the eggs, and beat gently until combined. Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will appear a bit loose in the center, underneath. This is fine. Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight. Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate. Dust with a sifting of powdered sugar.
Recipe Notes

This recipe originally came from glutenfreegoddess.blogspot.com.  I made a few changes, which are reflected here.

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Brad & Shelley’s Breakfast Casserole

This is a quick and easy, delicious breakfast casserole that uses eggs, ham, onions, hash browns, and 3 kinds of cheese!

Brad & Shelley's Breakfast Casserole
Print Recipe
Servings Prep Time
12 servings 20 minutes
Cook Time
45-50 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
45-50 minutes
Brad & Shelley's Breakfast Casserole
Print Recipe
Servings Prep Time
12 servings 20 minutes
Cook Time
45-50 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
45-50 minutes
Ingredients
Servings: servings
Instructions
  1. Saute onion and ham with butter. In a bowl, slightly beat the eggs. Season with salt & pepper. Add ham mixture, hash browns and cheeses. Bake in 9x13" pan at 350 degrees for 45-50 minutes, or until eggs are set. Let stand 10-15 minutes, then cut and serve.
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Taco Omelette

This is a good way to use up your leftover taco meat. This is the recipe I use.  Make sure that if you want gluten-free or soy-free to check the labels carefully before buying any taco seasoning in the store.

Taco Omelette
Print Recipe
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Taco Omelette
Print Recipe
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Ingredients
Suggested Garnishes
Servings: serving
Instructions
  1. Heat small skillet and add 1/2 T. butter. While that is heating, beat 2 eggs with heavy cream and salt & pepper. When pan is heated, add egg mixture. When omelette edges start to set up, lift edge with spatula while tipping pan so raw egg goes underneath. Continue going around the pan, lifting and tipping, until eggs are cooked through. Sprinkle some shredded cheese and taco meat on one side of cooked eggs. Fold edge without toppings over and carefully slide out of skillet onto serving dish. Garnish as desired.
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Salisbury Steak

I don’t remember where I got this recipe from, but I have been making it many years!  It was a favorite at church dinners.

Salisbury Steak
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
50 minutes
Salisbury Steak
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Mix first five ingredients and shape into 3/4" thick patties (about 10). Bake meat patties at 375 for 20 minutes. Transfer to baking dish.
  2. In large skillet, saute onion in a little oil. Add mushrooms when onion starts to cook. Stir in flour to thicken. Add water and beef base and stir over medium high heat until thickened. Pour over meat patties and bake at 350 for 30 minutes. (This can also be done on the stove over low heat. Stir frequently.)
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

Be careful of the beef broth if you are avoiding wheat or soy.  I use Better than Bouillon Organic beef base and, for this recipe, I use two times the amount suggested on the jar for 3 cups of beef broth.

If you don't need gluten-free or wheat-free, go ahead and use all-purpose flour and regular breadcrumbs.

I used a 3 oz. scoop for the meat mixture and ended up with 11 patties plus about a half sized one.

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Overnight Breakfast Casserole

Easy breakfast casserole that can be made the night before and baked in the morning.  Contains sausage, eggs, onion, green chilies and tater tots.

Overnight Breakfast Casserole
Print Recipe
Servings Prep Time
12 30 minutes
Cook Time
60 minutes
Servings Prep Time
12 30 minutes
Cook Time
60 minutes
Overnight Breakfast Casserole
Print Recipe
Servings Prep Time
12 30 minutes
Cook Time
60 minutes
Servings Prep Time
12 30 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Butter a 9x13" baking dish. Cook onion with sausage in skillet, crumbling as it cooks. Beat eggs, heavy cream, milk, sour cream and seasonings. Add cooked sausage and onions to mixture. Pour into prepared baking dish. Top with green chilies and some cheese. Top with tater tots and remaining cheese. Cover and refrigerate overnight. (This can be made just before baking, but the tater tots should be thawed.)
  2. In the morning, preheat oven to 375 and remove pan from fridge. Bake 50-60 minutes or until golden. This can be served with salsa and sour cream or green or red chilie.
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