Bisquick giveaway winner!

I choose a winner at random this morning, and the winner of the gluten-free Bisquick prize pack is Jackie.

Thank you everyone for submitting your ideas, I now have a long list of items to try with the new Bisquick. I am definitely going to try dumplings...since I don't cook meat, I have to make a veggie soup with dumplings. I have never even made a dumpling before, but I love matzo balls and it sounds good, so let's hope this is similar. Strawberry shortcake is another one on my definite list.

Jackie, I will be emailing you so that I can get your Bisquick goodies out to you!

Gluten-free Bisquick giveaway!

As many of you are well aware by now, Bisquick has introduced a gluten-free version of their classic and dependable baking mix that has been around since 1931. And while many of us like to make things from scratch with our own special blend of flours, sometimes it is just nice and needed to have something quick and easy on hand that you know will provide dependable results. A couple of weeks ago, Bisquick, through MyBlogSpark, was kind enough to send me a care package of their gluten-free Bisquick mix as well as cast iron Swedish pancake pan, and a pancake pen, so we can make fun shapes and letters with our pancakes. In addition, Bisquick and myself will be giving away the same exact care package in a giveaway to one of my blog readers!

One of my favorite childhood dishes was the Impossible Brunch Pie with spinach, so this morning I made the Impossibly Easy Vegetable Pie with broccoli, and it was a hit with the family. Not only did it bring back memories from my mom's cooking, but it was a hit and was so quick and easy to make.

Some of the classic recipes are listed on the back of the Bisquick box, but many more can be found on their website. It is nice to have this quick and easy option on hand.

Bisquick and MyBlogSpark are also providing a $1 off coupon here.

In order to enter the giveaway, please:

1. Leave a comment to this post about what you would like to make with the new gluten-free Bisquick baking mix;

2. "Like" Gluten-Free Musings on Facebook;

3. Follow me on Twitter;

4. Post a tweet announcing this giveaway including @gfreemusings, with a link to this post.

I will randomly choose a winner on Monday, October 25th at midnight, and announce the winner on Tuesday, October 26th.

The contest is only open to US residents.

Good luck!

Bringing pizza night back!

Fridays have been our weekly pizza night for a while now, but with moving, and a kitchen full of boxes, we had put it on hold until two nights ago. We finally brought pizza night back, and life is finally seeming a little back to "normal" whatever normal may be. We make our pizzas from scratch, with the three of us creating our own individual pizzas. We usually switch off between pizza crusts, from making our own, or using Udi's or Kinnikinnick, depedning on our mood.

Typically M makes a spicy Tuna and corn pizza with chilies....that crazy Brit. Z likes a plain tomato and cheese pizza. I like to change mine up, but my fallback is tomato, yellow pepper and green olives. Sometimes I like to add spinach, caramelized onions, feta, shredded zucchini and more.

When we first started making pizzas I would use tomato paste mixed with some onion, garlic and herbs which was quick and tasty, but lately, I came up with a new sauce that I can't get enough of! It will usually last for two Fridays, so I will freeze what I don't use for the following Friday, or even use it on pasta. It could even be used as a spread on good gluten-free bread, it is that good. It has a hearty savory flavor that is slightly sweet.

Musings pizza sauce

2 T. olive oil

2 large cloves of garlic, minced

1 - 28 oz. can of Muir Glen organic chunky tomato sauce or crushed tomatoes with basil

1 t. sugar

1 t. white balsamic vinegar

1 1/2 T. flax seed meal

Heat the olive oil over medium heat and add the minced garlic. Sauté the garlic until slightly brown, be careful not to burn.

Add the crushed tomatoes, and the sugar. Stir.

Simmer over medium heat for 45 min to an hour, stirring occasionally, and covered with a splatter protector (otherwise you will have red sauce all over your stove).

About 40 min. into cooking, stir in the vinegar.

When sauce is reduced by about a third to a half, and the consistency of a thick sauce (that you can tell would work great on your pizza) you know you are close, add the flax seed meal.

Turn off heat and let sit for about 5 minutes.

It is difficult to give an exact cooking time, because I just do it by feel, but when it is thick enough, you will know. If it is too thin, you will have a watery pizza. You can see from the photo above how thick the consistency will become.

Once it is finished, spread some on your pizza crust, add your toppings and you are good to go... pizza night!