Quick Brazilian Cheese Rolls {Pao de Queijo} - Gluten Free!

Quick Brazilian Cheese Rolls {Pao de Queijo} - Gluten Free!

Recipe by Our Best Bites

1 large egg

1/2 cup milk

1/4 cup canola oil

orunsweetened applesauce

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

1/2 tsp kosher salt

1/4 C grated cheddar cheese* (preferably medium or sharp)

1/4 C grated Parmesan cheese

*you can play around with the cheese.Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.

Optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. These actually don't re-heat well so I recommend making and eating fresh. Yield: 16-24

Homemade tortillas

Yesterday the kids wanted to have a tortilla lunch... but we didn't have any more tortillas. It was a difficult week to get to the store! (I went after lunch instead.)

These were easy and according to the kids, yummier than store bought. I agree.

3 cups flour
1 tsp. salt
1/3 cup vegetable oil
1 cup warm water

Combine all the flour, salt, vegetable oil, and water until it forms a dough.

Roll the dough into a big ball and take about an 1 to 2 inch pieces off. Pat the dough flat with your hands or take a rolling pin and roll into circles. (The kids helped, and we didn't get perfect circles, but that was kind of fun too!)

Put the dough on a flat pan on the stove and let the sides cook until there are little brown specks on both sides like you would see on other tortillas.

The kids then loaded up their tortillas with whatever toppings their heart desired. This is one of their favorite lunches/snacks. Everyone eats happily.

Slow-cooker Lasagna and Cookie Milkshake

This was a hit tonight, so much so that I have to write it down for history's sake. Evelyn had thirds! AND wanted more, but there was no more to be had.

Crockpot Pesto Lasagna

Layer the following ingredients until you run out of ingredients:

Pasta sauce (about 1/4 cup at a time) - I used my homemade chunky tomato soup and it worked great.

Uncooked lasagna noodles, and you can break them to fit your pot.

Pesto sauce (you'll use an 8 oz jar easy)

Cottage or ricotta cheese

Handful of baby spinach

Parmesan/mozarella cheese

Start again with the pasta sauce (and end with it on top too)

Cook on high for 3-4 hours or low for 5-6.

Delish.

The crockpot has saved me this month. Because of our new baby, I thought ahead in January and planned out all our dinners to be crockpot dinners that I could start pre-fussy evening time. It worked out great... especially with the unexpected surgery! I also chose really easy dump and leave dinners. This lasagna took me about 7 minutes to dump in the crockpot before a busy busy afternoon.

And now, dessert. This was too good. I enjoyed it too much. Yum.

Cookie Milkshake

About 1/2 a blender of ice cream.

Crush up some old valentine cookies that still have their frosting on them and add to the blender.

Add milk to desired consistency.

Blend. I served these in the tiny shot glasses I got for Christmas. Everyone had seconds. I got to scrape out the blender.