The Basic Bread Products group contains instructions for preparing items such as Sandwich Buns, Tortillas, and other everyday bread items.

The Simple Additions category includes ideas for adding unique flavor combinations to Chebe Bread Mixes. An example is adding black olives and feta cheese to make "Greek Revival."

The Independent Reviews section contains independent reviews by magazines and bloggers.

Use a 375 F oven and bake for 25 minutes unless otherwise indicated. If the dough is frozen, add an additional 5 minutes to the bake time.

Below is a key for which types of Chebe Bread Mixes can be used for each recipe.

Many of these recipes were sent to us by customers who "let their creativity soar!" If you have a favorite recipe that uses Chebe Bread mixes and you would like us to post it for others to see, please submit it to info@chebe.com (please tell us whether you would like your name associated with the recipe). We are very thankful for the wonderful recipes that we have received and thank you in advance for your submission.

2) Bake until golden brown on top, about 35 min. Remove from oven and let loaves dry overnight, uncovered. Slice into small cubes and spread across a cookie sheet. Let cubes dry, uncovered for 1-2 days. Now you have croutons.

Once dried, store croutons in an air-tight container.

1) Make two packets of Chebe bread with an Italian blend of shredded cheeses (cheese is optional), adding 1 tsp. poultry seasoning to the dry mix. Pat dough into three to five flat rectangular shaped loaves, about 1/2 inch high.

2) Bake until golden brown on top, about 35 min. Remove from oven and let loaves dry overnight, uncovered. Slice into small cubes and spread across a cookie sheet. Let cubes dry, uncovered for 1-2 days. Now you have croutons.

Once dried, these croutons can be stored in an air-tight container until your ready to make the dressing. Just finish it off with steps 3 and 4.

3) Place dried coutons in a large bowl. Combine with 1 1/2 tsp. salt, 1 tsp. thyme, 1 C chopped celery, 1/3 C chopped onion and pepper to taste. Add parsley, rosemary and sage to taste, preferably fresh. Add 6 Tbs. melted butter. Toss mixture lightly with 3/4 C GF chicken broth.

4) Place dressing in 2 qt. baking dish and cover. Bake at 400 for 25 minutes. Remove cover, mix dressing and bake 15 minutes longer until top is crispy.

1) Prepare the Chebe dough according to package directions. White cheddar cheese works well, but most any kind will work.

2) Place 1/2 of the dough on a sheet of waxed paper. Flatten it out modestly with hands. Place a second sheet of waxed paper on top of this dough and slowly roll it flat using a rolling pin. Move the rolling pin from the center outwards to make it as round as possible (but it does not need to be perfectly round). Roll until pie-crust-thin (about 1/8") and until it is wider in diameter than your pie pan. Then slowly remove the top piece of waxed paper.

3) Place the pie pan upside-down over the flattened dough, then turn the pie pan back over together with the dough and waxed paper so that the paper is now on top of the pie pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pie pan. It should fall in one piece, but if it separates in any place, you can mend it with your fingers. 4) With your fingers, push the dough that is hanging over the outside of the pie pan and crimp it to make the edge of the crust.

5) Bake the pie in a preheated 375 degree preheated oven for about 35-45 minutes.

2) Divide the dough in 4 equal pieces and make 4 "patties" by flattening each to about 1/2 inch high. Bake at 375 F for 35 minutes (longer if frozen).

3) When baked, slice like a bun and fill it with a grilled hamburger, sliced ham, or any other sandwich filling. (And the cheese is already in the bun!)

2) Divide the dough in 6 equal pieces and roll into cylinders the length of a hot dog. Bake at 375 F for 35 minutes (longer if frozen).

Preheat the oven to 375 F.

1) Prepare the dough according to package directions. (This gives you 14 to 18 oz. of dough, depending if you add cheese to the mix or not.)

2) Press the dough about 3/4" thick into the non-greased oven-safe bowls. (You can determine the size of each bowl, but remember to press the dough to 3/4".)

3) Bake for about 25 minutes or until golden brown. Remove from the bowl and pour in soup or chowder.

(Notes: For a little harder bowl, bake at 425 F for about 20 minutes. You may bake the bowls ahead of time, then freeze them in an airtight container. When you are ready to use them, heat them for a few minutes in a very hot oven.)

2) Divide dough into 6 equal pieces. (This gives you about 3 oz. of dough each piece.)

3) Place the dough piece between two sheets of waxed paper and flatten thinly into a tortilla shape. Remove top sheet of paper.

4) Heat a non-greased skillet to medium temperature. Place exposed side of tortilla dough on the skillet, carefully removing second sheet of paper.

5) Heat each side for a few minutes until browned.

6) Place filling in tortilla and gently roll it up.

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry; add Chebe mix or food starch if too sticky.) Roll into 20 balls or sticks, place on non-greased baking sheet and bake.

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry; add Chebe mix or food starch if too sticky.) Roll into 20 balls or sticks, place on non-greased baking sheet and bake.

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry, add Chebe mix or food starch if too sticky.) Roll into 20 balls. Press a pecan nut on top of the ball, place on non-greased baking sheet and bake according to package instructions.

2) Mix well with hands for 5 min., adding a little water slowly, until the dough is smooth and well blended. Roll into 20 balls or sticks, place on non-greased baking sheet and bake.

2)Add water slowly while mixing - you will use less than 1/3 cup. Mix until the dough is well blended. Roll into 20 balls or sticks.

3)Bake according to package directions.

Prepare the dough according to package directions, using feta cheese and olive oil, plus a couple of Tbs. of chopped black olives (optional).

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry, add cheese or flour if too sticky.) Roll into 20 balls or sticks, place on non-greased baking sheet and bake.

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry, add Chebe mix or food starch if too sticky.) Roll into 20 balls or sticks, place on non-greased baking sheet and bake.

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry, add Chebe mix or food starch if too sticky.) Roll into 20 balls or sticks, place on non-greased baking sheet and bake.

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry, add Chebe mix or food starch if too sticky.) Roll into 20 balls or bread sticks.

3) Roll in finely grated Romano cheese. Place on non-greased baking sheet and bake.

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry, " add Chebe mix or food starch if too sticky.) Roll into 20 balls or bread sticks.

2) Mix well with hands for 5 min., adding a little water slowly if necessary, until the dough is smooth and well blended. Roll into 20 balls or sticks, place on non-greased baking sheet and bake.

2) Mix well with hands for 5 min., adding a little water slowly, until the dough is smooth and well blended. Roll into 20 balls or sticks, place on non-greased baking sheet and bake.

Alternate Preparation: You may dice the pepper and mix it with the other ingredients.

2) Roll into 16 - 18 balls. Insert a 1/2" chunk of pre-cooked chorizo sausage into the dough ball, cover the hole with the dough.

3) Bake according to package directions. For convenience, use a package of a Mexican blend of shredded cheese, which will contain queso blanco, asadero, monterrey jack, and cheddar.

1) Use the Chebe mix for cinnamon roll-ups and follow the dough preparation instructions.

2) Divide dough into 4 parts and roll each section very thin (about 1/16 inch, or the thickness of a crepe). You may wish to place the dough between two sheets of plastic wrap or waxed paper, but it isn't always necessary.

3) Remove top sheet of plastic wrap and flip dough onto a cookie sheet, then remove the second sheet of wrap.

4) Bake about 20 minutes at 375, or until lightly browned and crispy. Keep an eye on them in the last minutes. As they are very thin, they can burn quickly.

6) After it is baked and cooled, you can break the sheet into cracker-sized pieces and store it in an airtight container.

1) Follow package directions, using 1/2 sharp cheddar cheese.

2) Divide dough into 4 parts and roll each section very thin (about 1/16 inch, or the thickness of a crepe) between two sheets of plastic wrap.

3) Remove top sheet of plastic wrap and flip dough onto a cookie sheet, then remove the second sheet of wrap.

4) Get out the cookie cutter and make your shapes, removing the excess dough (which can be used again). Option: You may choose to salt the tops.

6) Bake about 20 minutes at 375, or until lightly browned and crispy. Keep an eye on them in the last minutes. As they are very thin, they can burn quickly.

1) Follow package directions, using 1/2 sharp cheddar cheese.

2) Divide dough into 4 parts and roll each section very thin (about 1/16 inch, or the thickness of a crepe) between two sheets of plastic wrap or waxed paper.

3) Remove top sheet of plastic wrap and flip dough onto a cookie sheet, then remove the second sheet of wrap.

4) Brush with slightly beaten egg white and sprinkle with mixture of savory seeds, such as poppy, sesame, fennel, caraway, along with a bit of kosher salt. (King Arthur Bakery has a ready-made seed mix called "Five-Seed Mix"). Gently pat seeds onto dough surface.

5) Using a pizza wheel or knife, slice sheet of dough into squares or longer strips about 1 inch wide (for lavish-style crackers).

6) Bake about 15-20 minutes at 375, or until lightly browned and crispy.

2) Chebe Cinnamon Roll-up mix as directed (if using Original or All Purpose Chebe dough add 1/2 C sugar and do not add cheese). Roll out the dough into 1/4 inch thick rectangle. Spread with margarine (or butter).

3) Spread 1/4C to 1/3C brown sugar on the margarine. Spread 1/4C to 1/3C slivered almonds on top of the brown sugar. Roll the dough up and slice in 1/2 inch sections. Place them in the baking pan touching each other.

4) Bake at 400F for 15-18 minutes (note that the tops may not turn dark brown). Immediately after removing the rolls from the oven, turn the pan upside down onto a plate. This will give you the rolls with the topping side up. Enjoy!

Makes about 9 rolls (depending on thickness).

2) Thaw (if frozen) biscuit sections. (One whole biscuit or 2 halves per serving).

3) Prepare French toast mixture: I use 1 egg per serving, mixed with water or milk, a dash of cinnamon and vanilla, and a spoonful of sugar.

4) Dip Chebe biscuit section into egg mixture, fry each side (in butter) in pan. Enjoy with butter and syrup!

2) Roll out flat and thin, like a pizza crust. Then cut through the center to make 2 equal "slices".

3) Spread your favorite natural fruit jam on top, then from the rounded edge toward the broad flat edge roll each slice into a log, crimping the edge of the flap to the side of the log.

4) Cut in 1/2 inch segments and place on a non-greased baking sheet. Bake at same time and temperature as normal. Serve warm

Note: Though this recipe requires no cheese, there is a small amount of dry milk in the original mix, which totals about 3% of the prepared dough.

2) Add 2 tsp. of ground cinnamon as you are mixing.

3) Form the dough into sticks about 2"-3" long. Bake them according to the package instructions. (you could probably deep fry them or pan fry them, but baking is a little healthier option).

4) When they are finished baking, you can eat your Toast Sticks any the following ways:

• Dip them in GF pancake syrup
• Sprinkle lightly with more cinnamon
• Sprinkle with powdered sugar
• Coat them with homemade icing of brown sugar, powdered sugar, and cream cheese. Mix to desired consistency and taste. If it is too thick, you can warm it a bit in the microwave and it will make it suitable for dipping.
• You can make colored icing for them by combining equal amounts of cream cheese, whipped topping (something like Cool Whip) and a drop or two of food coloring.
• Roll them in a mixture of 1/2 brown sugar and 1/2 granulated sugar. You could probably try to roll the dough into a swirl before baking (sort of like a store bought pecan swirl in the doughnut section of the grocery store) to make them a different shape.

This recipe is a great unique GF alternative for a breakfast option! Enjoy!

One bag of Chebe Bread Mix will make two nice size calzones. Follow the package directions for mixing the dough. You may omit the cheese in the dough preparation if you wish. Add the water slowly while mixing to assure that the dough does not get too sticky.

1) After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.

2) On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don't want any of the fillings escaping from the center during baking.

3) Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of fillings leavng edges clear so that dough will seal (see suggested fillings below or create your own).

4) Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.

5) Then, using the tines of of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.

6) Pop into a preheated oven at 375 degrees and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Note: One is considered a serving. Have some Italian tomato sauce available for dipping. ENJOY!!! (For baking a frozen calzone, preheat the oven as above and bake the calzone approximately 45 minutes. It is not necessary to thaw the calzone before baking.)

Spinach Calzones
1) Thaw two 10 oz. boxes of chopped spinach. Squeeze the spinach with your hand to remove all of the water.
2) Place in a bowl and add 1 - 1 1/2 cups Mozzarella cheese and about 1 cup of alfredo sauce (again, you want the filling moist but not wet).
3) Mix together. Divide into four equal parts and make the calzones as above.

2) Take a small ball and roll out on wax paper using a rolling pin. When very thin, place 3-4 pepperoni slices in the center and then wrap like a package with one side folding over the top. (They don't have to look pretty!)

3) Bake for 25-30 minutes at 375. When done, with a mitt or pot holder, take a square and insert a knife at one of the small ends and open up a "pocket". Insert a stick of string cheese broken in half.

4) Either return to the oven for a few minutes to melt the cheese or put in the microwave for
1 minute for 2-3 squares. Dip in pizza sauce.

Note: Can also use veggies or Italian sausage for the center or just make plain! Be careful you don't overload the dough or there won't be enough room for the cheese.

2) Divide the dough into about 6 equal pieces and flatten each out in a thin layer.

3)Take a hot dog and poke a small woodenskewer through it for holding onto it after it's cooked.

4) Wrap the dough around the hot dog to cover it.

5) When finished with all six hot dogs, place them on a baking dish and bake in a preheated
375 F. oven until the bread appears done (check after 20 minutes). What a treat!!

1) Make two packets of Chebe bread with an Italian blend of shredded cheeses (cheese is optional), adding 1 tsp. poultry seasoning to the dry mix. Pat dough into three to five flat rectangular shaped loaves, about 1/2 inch high.

2) Bake until golden brown on top, about 35 min. Remove from oven and let loaves dry overnight, uncovered. Slice into small cubes and spread across a cookie sheet. Let cubes dry, uncovered for 1-2 days. Now you have croutons.

Once dried, these croutons can be stored in a plastic bowl or baggie. Then, throw them in your suitcase or coat pocket and its off to grandmother's house for a holiday feast. Just finish it off with steps 3 and 4.

3) Place dried coutons in a large bowl. Combine with 1 1/2 tsp. salt, 1 tsp. thyme, 1 C chopped celery, 1/3 C chopped onion and pepper to taste. Add parsley, rosemary and sage to taste, preferably fresh. Add 6 Tbs. melted butter. Toss mixture lightly with 3/4 C GF chicken broth.

4) Place dressing in 2 qt. baking dish and cover. Bake at 400 for 25 minutes. Remove cover, mix dressing and bake 15 minutes longer until top is crispy.

2) As chicken simmers you can add another cup of water if necessary. At this time you add the vegetable and spices and continue to simmer (45 min - 1 hour).

3) While chicken is simmering, Mix 1 package Chebe Bread Mix with 1 egg, 2 tablespoons oil, 1 teaspoon sugar, 1/4 cup plus about 2 tablespoons water (NO CHEESE). Knead the dough as directed, divide the dough in half, place dough between two pieces of wax paper, and flatten the dough with a rolling pin to 1/8" thickness (roll very thin because dough does expand). Pull the wax paper off, place on cutting board and slice into broad or thin style strips.

4) Take chicken out, place to side in dish, bring broth, vegetables and spices to boil and drop dough in quickly being careful, turn heat down to simmer, simmer only 10 minutes. BE SURE NOT TO OVER COOK! Tear chicken apart and add to pot, heat a little longer, and serve. Dumplings are a little chewy but my husband really enjoys this.

I hope you all will enjoy these as much as we do, each time I make this it gets better and better.

1) Follow package instructions for Chebe Bread Mix. Place between two pieces of wax paper and roll out to aproximately 1/8" thickness.

2) Boil potatoes until soft and sauté diced onions until brown. When done, mash the potatoes and add the sautéed onions and ½ cup grated cheese.

3) Cut dough into 5 inch circles. Place ~1 tablespoon of filling into each circle of dough. Fold over into semicircles and crimp edges tightly. (I use a "dough press" that I bought at a housewares outlet.

4) Drop pierogies into a large pot of boiling water with a little oil to prevent sticking. Boil for ~3 minutes or until they float. Remove from pot.

Note: You can eat the perogies immediately or freeze them to eat later.

Makes 8 pierogies.

2) Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry, add Chebe mix or food starch if too sticky.) Roll into 20 balls and flatten each one.

3) Place a cocktail wiener or sausage on each piece of dough and roll them up. Place on non-greased baking sheet and bake.

2) Roll into 16 - 18 balls. Insert a 1/2" chunk of pre-cooked chorizo sausage into the dough ball, cover the hole with the dough.

3) Bake according to package directions. For convenience, use a package of a Mexican blend of shredded cheese, which will contain queso blanco, asadero, monterrey jack, and cheddar.

This makes a fantastic entree for special occasions or for a brunch. And because it is so easy, it can also be for any day of the week. Rotolo's are typically boiled then baked. However, our version is only baked.

Preheat oven to 375 F.

1) Prepare Chebe mix according to instructions. When the dough is ready to shape, use a rolling pin and flatten it in a rectangular shape to about 1/8" in thickness. Cut the edges so that the sides are straight (and use the left over dough for making rolls or breadsticks).

2) Cover the dough with the filling. Leave about 1/2" of the edges of the dough uncovered. Roll the dough lengthwise (like a jelly roll) and crimp the ends to close them.

3) Make small slits in the top of the dough to let air escape during baking. The rotolo should be about 1.5" to 2" tall. (If the roll is too long for your baking pan, you may cut it in half and bake with one end opened.)

4) Bake for 40 to 45 minutes (keep an eye on it the last 10 minutes). Remove when done and let cool for 10 - 15 minutes.

5) Cut into 1" to 2" sections and serve.

Notes:

• The amount of cheese may be reduced or omitted.
• Our lactose-free Chebe mixes for pizza dough and for garlic-onion breadsticks work great with this recipe.
• You may freeze the rotolo before baking to save it for another day. Just add 5-10
  minutes to the bake time.

Optional fillings:

• Pesto, Sun-dried tomatoes, Artichokes, fresh garlic.
• Red bell peppers (thinly sliced), Arugula, and Sun-dried tomatoes.
• Fresh tomatoes, feta cheese, olives, red onions, and spinach.
• Baked ham (thinly sliced), Swiss cheese (thinly sliced), Fresh tomatoes.
• Your own idea!

1) Add 1/2 tsp. of oregano or Italian seasoning to the mix and blend well. Prepare the dough according to directions, using an Italian cheese blend, such as parmesan, provolone, and mozzarella. You may want to use olive oil in place of vegetable oil. Separate the prepared dough in two equal pieces.

2) Place one piece on a sheet of waxed paper and flatten it out with your hands. Place a second sheet of waxed paper over the flattened dough. With a rolling pin, gently roll from the center outward until it is between 1/8" and 1/4" thick. Trim the edges to make a square or rectangle. It should measure about 10" to 12" across. (Use the trimmings to make Chebe bread sticks or to mend any holes in the stromboli.)

3) Separate the dough from the waxed paper and gently place it on one half of a 15" x 10" baking pan. In the middle of the square spread pizza sauce, more of the shredded cheese, and your favorite toppings, such as pepperoni, chopped ham, sausage, mushrooms, chopped olives, chopped onions, etc. [Note: use the topping sparingly or it may be difficult to seal the edges in the next step.]

4) Fold the edges over the top of the filling and seal the ends together by crimping them with your fingers or with a fork. [At this point you will want to preheat your oven to 375 F.]

5) Repeat the process in steps 2 through 4 with the second piece of dough. Both strombolis should fit on the baking pan.

6) Bake at 375 F. for 30 minutes or until the crust is golden brown. Serve warm, or let cool, wrap in foil, and freeze for a meal later in the week.

Reuben Stromboli
Prepare dough using shredded swiss cheese.
In step #3, substitute thousand island dressing, sliced swiss cheese, sauerkraut, and pastrami or corned beef for the fillings.

2) Stretch or roll the dough out thin, about 1/8", and place it on a pizza pan. It can actually be pressed and stretched right on to the pan. There is no need to pre-grease it.

3) Poke the surface with fork to allow heat to escape. Partially bake the crust in a preheated, 375 F, oven for about 15 minutes. Remove from oven.

4) Cook your toppings while the crust is baking. In a sauté pan, sauté chicken in oil till lightly brown. While chicken is browning, throw broccoli crowns into boiling water for a short time till crisp tender. Top the partially baked crust with store bought alfredo sauce, the chicken, the broccoli and mozzarella cheese.

5) Return to oven and bake until the cheese is melted and the crust is completely baked.

O A F P G
Enjoy a gluten-free pizza during the summer and keep your house cool! Try grilling a Chebe Pizza Crust. There's no need to turn on your oven, it's fast, and it's fantastic!

1) Prepare Chebe Pizza Crust Mix as directed on the package. Split dough into two equal parts and roll out to 1/8 inch thickness (about 10 inches in diameter).

2) Grill crust uncovered on medium-high heat until golden brown (about two and a half minutes).

3) Flip crust, add desired toppings (your choice of sauce, meats, veggies, cheese) and cook covered for an additional two minutes. Check to see that bottom of crust is browned and cheese is melted.

Note: Cooking times will vary with the temperature of the grill. We tested this recipe on both a charcoal grill and a gas grill. The temperature on the charcoal grill was hotter and the crust was ready to flip in about 1 minute. The gas grill allowed for easier temperature setting. If the temperature is too hot, the crust will cook before the toppings are heated and the cheese is melted.

2) Stretch or roll the dough out thin, about 1/8", and place it on a pizza pan. It can actually be pressed and stretched right on to the pan. There is no need to pre-grease it.

3) Poke the surface with fork to allow heat to escape. Brush with olive oil and bake in a preheated, 375 F, oven for about 20 minutes or until the crust is golden brown. Remove from oven.

4) Top with your favorite ingredients (no tomato sauce on an "old-style" pizza!). Suggested toppings: sliced tomatoes or sun dried tomatoes, fresh mushrooms, sliced olives, bell peppers, capers, parsley, and shredded provolone and mozzarella cheeses.

5) Return to oven and bake until the toppings are warm and bubbly.

Note: The cheese may be omitted from the dough altogether if desired. Just add the liquid ingredients slowly while mixing the dough so that it does not become too sticky.

2) Stretch or roll the dough out thin, about 1/8", and place it on a pizza pan. It can actually be pressed and stretched right on to the pan. There is no need to pre-grease it.

3) Poke the surface with fork to allow heat to escape. Partially bake the crust in a preheated, 375 F, oven for about 15 minutes. Remove from oven.

4) Cook your toppings while the crust is baking. In a sauté pan, sauté Steak Em’s with peppers, onions and mushrooms. Drain off any excess liquid. Top the partially baked crust with the steak mixture and cheese of choice.

5) Return to oven and bake until the cheese is melted and the crust is completely baked.

Ingredients
1 Package Chebe All-Purpose Bread Mix
1 1/2 sticks unsalted butter, softened
1 1/2 cups brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cup chocolate chunks, divided

Direcetions
Preheat oven to 350^o F. Grease a 9 by 13 baking pan.

Add brown sugar to softened butter and mix until combined. Mix in the eggs and vanilla extract until combined. Add 1 package of Chebe All-Purpose Bread Mix and mix on low until just incorporated. Fold in 1 1/4 cups chocolate chunks and transfer the mixture to the prepared pan. Sprinkle the remaining 3/4 cups of chocolate chunks evenly on top of the mixture and press lightly with wax paper to set into the dough.

Bake for 25 minutes. Remove to a wire rack and let cool completely. Cut into 2-inch squares.

Makes 24 bars.

Bake as Cookies
Mix all of the chocolate chunks into the dough and bake on a cookie sheet for 20-22 minutes at 350^o. Makes 2 dozen cookies.

Alternate Preparation
Feel free to modify the recipe by adding your favorite chopped nuts, toffee bits, or whatever you'd like. When replacing the chocolate chunks, the added ingredients should remain at about 2 cups.

A 1/2" or 3/4" dowel is needed to shape the cannoli. Cut it to less then the length of your fryer.

1) Mix Chebe Cinnamon Roll-Up mix according to package directions. (A full package will make about 20 shells)

2) Roll dough between 1/6th to 1/8th inch thickness. Use the bottom of small coffee can as cutter to make circles. Wrap circles around dowels then brush a thin coat of egg white on the surface of the dough.

3) Place in 365 degree oil for 2-3 min. Remove dowel with shell partially cooked and allow to cool for a few seconds (so you don't get burned) then remove shell from dowel and replace in oil for 4-5 min.

4) Remove shells from oil and let cool. Once cooled, break some of the air bubbles on the inside of the shell to allow access for the cannoli cream filling (see below).

Cream Filling:
Ricotta cheese, drained through a cheese cloth
1 cup powered sugar (sugar substitute works for diabetics)
1 TBS flavored extract of choice

Mix and put in plastic bag, cut tip from bag and squeeze into cooled shells right before serving.

2) Make eight equal size balls of dough.

3) Pat out "super thin" circles on waxed paper using your fingers and the heel of your hand.

4) Spoon about 3 Tbs. of GF cherry pie filling onto the center of half of the rounds and then cover each with the other rounds and seal the edges with the tines of a fork.

5) Place them on a foil covered cookie sheet, cover them with waxed paper and put them into the freezer for baking later.

6) Bake at 375 degrees for about 30-35 minutes.

7) Brush the tarts with butter and sprinkle a cinnamon/sugar mixture over them.

2) Make 12 to 15 rolls of dough.

3)When baked, fill the centers of the rolls with whipped cream, custard, or pudding.

2) Place each dough ball on a sheet of waxed paper. Flatten it out modestly with hands. Place a second sheet of waxed paper on top of this and roll each piece flat using a rolling pin.

3) Place a spoonful of fruit: fresh, frozen or pie filling in the middle of the dough. (Try raspberries, with a couple of dark chocolate chips). Fold the dough over the filling and crimp the edges well.

4) Place in a 375 F. oven for about 20 - 25 minutes or until the edges are browned.

Option: Use cheese in the dough (as per package instructions, and fill with a chunk of your favorite cheese).

1) Prepare the Chebe dough according to package directions. White cheddar cheese works well, but most any kind will work.

2) Place 1/2 of the dough on a sheet of waxed paper. Flatten it out modestly with hands. Place a second sheet of waxed paper on top of this dough and slowly roll it flat using a rolling pin. Move the rolling pin from the center outwards to make it as round as possible (but it does not need to be perfectly round). Roll until pie-crust-thin (about 1/8") and until it is wider in diameter than your pie pan. Then slowly remove the top piece of waxed paper.

3) Place the pie pan upside-down over the flattened dough, then turn the pie pan back over together with the dough and waxed paper so that the paper is now on top of the pie pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pie pan. It should fall in one piece, but if it separates in any place, you can mend it with your fingers.

4) With your fingers, push the dough that is hanging over the outside of the pie pan and crimp it to make the edge of the crust.

5) Bake the pie in a preheated 375 degree preheated oven for about 35-45 minutes.

Note: Make a Pumpkin Pie, Cheesecake, or your favorite fruit pie.

2) Gently pull off the top layer of the plastic wrap and lay an 8-9 inch pie pan upside down over the rolled out dough.

3) Pull the plastic wrap taunt under the pan and flip the pan right side up.

4) Leaving the second sheet of plastic wrap on the rolled dough, form the dough to the inside of the pan by working and shaping it with your fingers, then carefully remove the plastic wrap from the dough.

5) Fill the pie pan with two cans of pie filling (Kroger's is gluten free) that have been seasoned with apple pie spices, according to your taste and place several pats of butter over the filling. Cover the pan with the second ball of rolled out dough by flipping it over with the plastic wrap still attached to the bottom and carefully peeling the wrap from the dough. Trim the edges and seal with the tines of a fork.

6) This dough is very easy to handle. Bake the pie in a preheated 375 degree oven for about 35-45 minutes.

7) When you remove the pie from the oven, brush melted butter over the top crust and sprinkle with cinnamon/sugar mixture. Best served warm.

2) Add 1/4 C softened butter (not melted) and blend using a pastry cutter or fork. The mix should resemble a coarse meal at this point.

3) In a small bowl, combine 1/2 C milk and 1 egg. Wisk with a fork until smooth. Add to the dry ingredients and mix with a fork until the liquid is almost absorbed.

4) Add about 1/2 C (or to taste) chocolate chips, blueberries, cranberries, nuts or similar ingredients. Gently mix in these ingredients and knead with hands until the dough comes together.

5) Roll out into a thick cylinder about 8" in length. Cut into 8 equal pieces and transfer to a baking sheet.

6) In a small bowl, beat one egg and a little milk with 1 Tbsp. sugar. Brush this on the tops of the scone dough. Sprinkle a little sugar on top of each piece of dough.

7) Bake in a preheated oven at 375 F for 25 minutes or until the scones are golden brown.

Note: If lactose intolerant, substitute butter and milk with lactose-free margarine and a milk substitute.

1) Combine all dry ingredients.

2) Combine all wet ingredients, heat to 115 degrees and add yeast. Allow yeast to proof.

3) Add wet ingredients to bread machine, then dry. Start.

Note: Watch initial startup to see that all ingredients are mixed well.

"Depending on your yeast, the loaf will be somewhat dense, but it is delicious, especially toasted!"

1) Put yeast in machine first. Combine remaining dry ingredients and place in machine.

2) Combine all wet ingredients, warm slightly (with a microwave or on the stove)

3) Add wet ingredients to machine. Start.

Note: Watch carefully to see that all is blended well.

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• Chebe Garlic Spinach Tartlets

Celiac Food Reviews

• See what they had to say about our Garlic-Onion Breadsticks and our Original Mix.

Gluten Free By The Bay

• Chebe Knishes
  
• Jamaican-Style Spicy Turkey Patties

Gluten Free Cooking for a Busy Mom

• Apple Crumble
  
• Homemade Ravioli

Gluten Free Post

• Chebe Garlic Onion Breadsticks
  
• Chebe Original Mix
  
• Chebe Frozen Pizza Crust

Life In One Day (Gluten Free Products I Can't Live Without)

• "Meat Pockets"

Glutenfreeda's featured recipe for August 2001: From Our Kitchen to Yours...Bon Appétit! Chebe Sausage Pizza Degree of Difficulty: Medium Servings: Makes 1 medium pizza Tips: You can buy Chebe Bread on-line at www.chebe.com. Chebe bread makes an excellent pizza crust. Ingredients: 1 chebe bread mix 1 cup cooked gf hot Italian sausage 1 cup gf pasta or pizza sauce 1/2 cup mushrooms, sliced 1/2 cup onions, sliced 2 cups mozzarella cheese Red pepper flakes Directions: Prepare chebe bread according to package instructions. Roll out and fit to a pizza pan. Top with pasta sauce, cheese, sausage, onions and mushrooms. Bake in oven until cheese is melted and bubbly. Sprinkle with red pepper flakes. Living Without – Marge's Chebe Calzones The below has been copied and edited with permission of Sully's Living Without, Inc. This is an excerpt from the Fall 2002 issue, "Here Comes The Judge - New Recipes on Trial", pp. 20-24. Here Comes The Judge Recipes on Trial Ready to be daring in the kitchen? We decided to take some of our reader's favorite gluten-free baking mixes and add a twist. The manufacturer of each mix provides an alternative recipe to the one printed on the package. We distributed the mixes and recipe to some of our neighbors and asked them to turn up the heat in the kitchen. Here are the very quick and easy results of this informal bake off. These recipes are sure to add variety and good taste to your dining and entertaining menus. Marge's Sausage Calzones (Based on the Chebe Bread mix recipe found on the Chebe® Bread Website.) Aileen: Presenting Marge's calzone! Sue: It looks great. Very impressive. Was the dough hard to mix? Aileen: The batter felt and looked a little different. It seemed to be oily and it was yellow in color. But it was very easy to make and mixed up nicely. stirred it for awhile and then had to dig in and knead it. There was a lot of oil in it so it was rather sticky. I didn't have any gluten-free flour on hand to decrease the stickiness. But that was no big deal. I patted the dough out and then, because I didn't have a rolling pin, I just used a glass to roll it to a thinner consistency. Sue: I'm cutting it and I can tell you, it smells great. Aileen: I served it to my husband and my two-year-old daughter. they both loved it. You'd never know this was gluten free. It tastes just like any other calzone. Jill: So, the flour used in this mix is tapioca? That's interesting. It tastes just like the real thing. Aileen: The taste was actually a little too salty for me. Sue: It's yummy. Aileen: My husband really liked it. He thought I was crazy for thinking it was too salty. But I'm a real salt freak. Jill: Mmm. I like it. It's chewy. Emily: Do you think the dough was too salty or could the salty taste be coming from one of the other ingredients like the tomato sauce or the sausage? Aileen: I don't know. Emily: Because I'm really salt sensitive. I don't add salt to anything. This doesn't seem too salty to me. Sue: Me neither. Sorry Aileen. We side with your husband on this one. Jill: I think most people would really like this recipe. Sue: Especially if it was easy to make. Aileen: It was very easy. Sue: My kids would like this. Emily: Oh yeah! Aileen: A calzone and a salad make a great, simple meal. Jill: You could make these in a smaller, individual serving size and use them at the buffet table, too. © Copyright 2002 Sully's Living Without, Inc. All rights reserved worldwide. Sully's Living Without, Inc. is a lifestyle guide to achieving better health. It is written with your needs in mind but is not a substitute for consulting with your physician or other health care providers. The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of the suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health care physician.