- Chex, all varieties but the wheat
- Kix, and I've just recently realized we could eat Trix too. I don't buy it much though
- Dora the Explorer (I buy it for daycare but it's good so we all eat it.)
- Cocoa and Fruity Pebbles and Chocolate Lucky Charms ( but not regular) are GF too but again, I try not to buy sugary ones too much. My kids are on it like white on rice and bug me til it's gone)
Top five hot breakfast recipes:
This is the most requested breakfast at my house- a favorite among family, friends, and the daycare. I make it pretty much how the recipe says, except I ALWAYS double it and put it in a 9x13. I use cinnamon and throw out the orange zest and five spice. I also don't put the baking powder in. I can't tell the difference and it's just easier to have one less thing. I've made it with tons of different variations- it's good with cinnamon, butterscotch, or vanilla chips instead of chocolate, or with no chips at all. It's good with blueberries, nectarines, blackberries, peaches, and a can of tropical fruit once when I was desperate. I'd say I make this twice a week on average. I get Bob's Red Mill gluten free rolled oats and that's the only necessary modification.
Beach House Lasagna
This recipe really does taste a lot better when you can make it the night before and let it sit in the fridge, but I almost never do. And usually I use slices of lunchmeat instead of ham cubes, and don't usually put the cornflakes and butter on top like I mentioned in the comments on that post.
I use heels of bread loaves for this, or else half loaves of bread I bought that we didn't like enough to eat as sandwiches. I stick them in the freezer and just make this casserole whenever the bread bags start to fall out on me.
Tater Tot Casserole
I had posted that recipe awhile back, and now it's sort of a template. If I'm feeling guilty about calories and fat, I use shredded hash browns instead of tater tots, and make my own sauce instead of using the boxed soup. For breakfast I put turkey sausage links, or the crumbles, or else cubed turkey ham. If it's lunchtime I use ground beef and throw in a can of creamed corn with the sauce. You can pretty much do anything to it and my kids are willing to eat it any meal of the day.
The recipe I use is from the Culinary Institute of America gluten free baking book. I do put less sugar than it calls for- they were crazy sweet the first time I made them. They still are sweet this way but not too bad. I eat them plain- no syrup needed so I figure it balances out in the end.
1 1/3 cups CIA flour blend #5
1/3 cup sugar (or less)
1 tbsp baking powder
1/2 tsp salt
Mix dry stuff in bowl. In separate bowl, mix wet stuff:
4 tbsp melted butter
3/4 cup milk
1 tsp vanilla (if you want. I don't think it called for this originally but we like it better)
Add to dry bowl. Mix and use. I use this batter both on my pancake griddle and in my waffle iron.
Okay, I lied about top five. Top four. I'm still looking for a baked french toast recipe that I LOVE. The ones I've tried so far are just okay. Oh wait, I've only made them twice but I really do like these savory corn cakes too. Now you got five. :)