Gluten-Free or Not, these were amazing!

I made this recipe to spec, except the modification of using gluten-free baking mix as a substitute for the all-purpose flour. I didn't know if it would work, and I thought using only rice flour would taste...wrong. It was delicious, and my guests didn't even guess that it was gluten-free! The glaze IS a bit on the vinegar side--you smell the very pungent smell as the food nears your lips--but the heat was not overwhelming, and for the mixed crowd that I had, it was perfect. I did use the Asian chili sauce(Sriracha) instead of chilis in adobo or ancho chili powder, but out of respect for Bobby I live in a TINY town of 7,000 in the Midwest and you just CAN'T find those ingredients without driving at least 34 miles. I absolutely think that with the addition of a bit more Sriracha sauce they would have been PERFECTLY fiery, for all the reviewers who wanted that, but as for me and my mixed crowd of kids and moms and dads, it was a perfect fit(Okay, yeah, I did just make some of the chicken plain fried--no glaze--for the kids under 4!). Thanks for another great, no-fail recipe, Bobby! We love you!

Breakfast, Lunch, or Dinner Quiches!!

Thanks to my friends Kristy and Dorene, we now enjoy these crust-less quiches whenever we travel or whenever we want a quick breakfast/snack ready to heat and enjoy. They're real food, they're delicious, and they're so easy that kids can make them! Give them the cheese grater if you use carrots, squash, zucchini, or anything else you'd like to include in a sneaky way--small pieces are easier to eat and easier to disguise.

6 eggs
1 cup of milk(also delicious with some half and half or heavy cream substituted for part)
approx. 1 cup sauteed minced veggies:
onion, garlic, bellpeppers, tomatoes,broccoli,
asparagus, corn, spinach,squash, zucchini, carrots, etc.)
1/2 cup grated cheese, cottage cheese, or crumbled cheese(depending on type)
1/3 cup of cooked bacon or ground meat, or minced pepperoni, or minced cooked chicken
sprinkle of pepper, 1/2 teaspoon or more of salt(if you use a saltier cheese, less may be required)

Pour into greased muffin cups, bake at 350 for 20 minutes or until firm in the center(but not browned and dry)
I used a mini muffin pan and the baby LOVED the small "treats!" Of course, big brother did too....and remember that if you let the kids choose the ingredients, or at least help chop them and add them and scramble the eggs and mix it up, it is the easiest recipe for them to do--they can't possible make it a "wrong" way! If you don't want cheese, or meat, you can leave them out, but they usually taste best when you include one or the other, if not both.