Cranberry, Raspberry and Lemony Cream Cheese Gelatin Mold

Ingredients:

2 3oz Packages Raspberry-flavored gelatin

2 3oz Packages Lemon-flavored gelatin

2 8oz Packages Cream cheese, softened

1 14oz Can Whole Berry Cranberry sauce

2 C Water, divided

1/2 C Half-and-half

Directions:

Place mold in freezer. 

In a medium saucepan, combine 1 1/2 C water and cranberry sauce. 

Bring to a boil, stirring frequently. 

Add both packages of raspberry gelatin and continue stirring until completely dissolved. 

Remove mold from freezer and carefully pour raspberry mixture into the bottom of the mold. 

Return to freezer for 30-40 minutes or until gelatin has set enough for you to press gently and leave a slight fingerprint. 

Remove to refrigerator. 

In a medium saucepan, combine 1/2 C water, softened cream cheese and half-and-half. Bring to a simmer and stir continuously until cheese has completely dissolved.

Bring to a low bowl and add both packages of lemon gelatin. Stir until completely dissolved. 

Remove from heat and allow to cool for about 8-10'minutes, stirring occasionally. 

Remove raspberry mixture from refrigerator. Ladle lemon mixture on top of raspberry mixture one scoop at a time until done. 

Place back in refrigerator overnight. 

When ready to serve, fill sink with warm water and place mold into water (being careful not to get any water inside the mold) for 8 seconds. 

Remove from water and jiggle gently to see if mold has loosened. If necessary, place back into warm water for a few more seconds. 

Place serving dish on top of mold and carefully invert to remove the gelatin. 

Serve garnished with thinly sliced lemons or oranges if desired!

* Adapted from http://themccallumsshamrockpatch.com/2014/11/11/cranberry-jell-o-mold/

Beef and Lentil Soup

Ingredients:

2 T Olive Oil or Grass-Fed Beef Tallow

2 lb Beef Stew Meat, cut into 1-inch cubes

1 Large Onion, diced

3 Large Celery Stalks, sliced

3 Large Carrots, Sliced

6 Garlic Cloves, minced

1/2 T Fresh Rosemary, chopped

1/2 T Dried Oregano

2 T Dried Parsley 

13 C Quality or Homemade Beef Broth

28-ounce Can Diced Tomatoes, with juice

2 C Lentils, rinsed

Salt and Pepper, to taste

Directions:

In a large pot, Brown half of stew meat in olive oil or tallow over medium heat. Remove meat and brown other half. Remove all browned meat and set aside. 

Add onion, celery, carrots, garlic, rosemary, oregano and parsley. Cook until onions are translucent. 

Return stew meat to pot. Add broth and tomatoes. Bring to a boil. Reduce heat and cover. Simmer until meat is tender, about 1 hour. 

Add lentils and replace cover. Simmer until lentils are tender, about 40 minutes. 

Season to taste with salt and pepper. 

Yield: 5-6 Servings

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-with-beef-recipe.html

Citrus Green Iced Tea

Ingredients:

4 C Water

2 Green Tea Bags

1/3 C Sugar

1 T Lime Juice

1/4 t Orange Extract

Directions:

Pour 4 cups boiling water over green tea bags. Let steep for 20 minutes. 

Remove tea bags and stir in sugar. 

Stir in lime juice and orange extract. 

Refrigerate until chilled before serving. 

* Adapted from http://www.ehow.com/how_2297118_lipton-citrus-green-tea.html

Garlic and Herb Prime Rib Roast

Ingredients:

6-8 Pound Beef Rib Roast

8 Garlic Cloves, minced

2 T Fresh Thyme (or 2 t Ground Thyme)

2 T Minced Fresh Rosemary (or 2 t Dried Rosemary)

1 T Salt

1/2 T Ground Black Pepper

Olive Oil

Directions:

Place roast fat-side-up in roasting pan. 

Trim fat if needed. 

Cut five 1/2-inch deep slits in top of roast. 

In a small bowl, combine garlic, thyme, rosemary, salt and pepper. Add enough olive oil to make a paste. 

Rub paste all over the top of the roast and press down into slits. Allow to rest for 1 hour. 

Preheat oven to 450 degrees. 

Bake for 20 minutes then reduce temperature to 350 degrees. 

Cook until internal temperature reaches 135-140 degrees, about 70-90 minutes. Cover with foil if roast begins to get too brown. 

Remove from oven and let rest, covered loosely by foil, for 15-20 minutes before slicing and serving. 

* Adapted from http://www.williams-sonoma.com/recipe/garlic-herb-standing-rib-roast.html

Balsamic Vinaigrette

Ingredients:

2/3 C Extra Virgin Olive Oil

1/4 C Balsamic Vinegar

1 T Red Wine Vinegar

2 Cloves Minced Garlic

1/2 Scant teaspoon Ground Mustard

2 T Lemon Juice

Directions:

Whisk all ingredients together and serve at room temperature. 

Yield: 1 Cup

* Adapted from http://mywholefoodlife.com/2013/04/26/homemade-balsamic-vinaigrette/

Creamy Carrot and Sweet Potato Soup

Ingredients:

3 T Butter

1 C Chopped Onion

1/4 t Ground Cinnamon

1/4 t Nutmeg

4 3/4 C Peeled, Cubed Sweet Potatoes

3 C Peeled, Chopped Carrots

3 C Water

3 C Chicken Broth

1/4 C Half-and-half or Heavy Cream

1/2 t Salt

1/4 t Pepper

Sour Cream, for topping

Fresh Flat-Leaf Parsley, for topping

Directions:

Melt butter in a large pot over medium heat. 

Cook onion in butter until translucent. Add cinnamon and nutmeg and cook an additional minute. 

Add sweet potatoes, carrot, water and chicken broth. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 35-40 minutes. 

Using an immersion blender, puree soup until smooth. 

Stir in half-and-half, salt and pepper. 

At this point you may refrigerate to reheat later (over low heat) or serve topped with sour cream and parsley. 

Yield: 6 Servings

* Adapted from http://www.myrecipes.com/recipe/creamy-carrot-sweet-potato-soup

Aloha Punch

Ingredients:

1/4 C Lemon Juice

1 C Orange Juice

3/4 C Grenadine Syrup or Cherry Juice

46 oz Pineapple Juice

2 Liters 7-up or Sprite

Directions:

Add all ingredients in given order to large punch bowl. Stir to combine. 

Serve immediately over ice. 

Yield: 24 6-ounce Servings

* My Grandma's recipe

Whole Wheat Date Muffins

Ingredients:

1 1/2 C Whole Wheat Flour

1/2 t Salt

2 t Baking Powder

1/2 t Cinnamon

1/8 t Nutmeg

2 Eggs

2 T Honey

1 t Vanilla Extract

1/4 C Light Tasting Olive Oil or Melted Coconut Oil

3/4 C Orange or Apple Juice

1 C Dates (or Raisins or any other fillin or combinations of fillings)

Directions:

Preheat oven to 400 degrees. 

Grease or line a muffin tin. 

In a large bowl, whisk together flour, salt, baking powder, cinnamon and nutmeg. 

Make a well in the flour mixture and add eggs, honey, vanilla, oil and juice to the well. 

Mix until just combined. Stir in dates. 

Spoon into muffin cups. 

Bake 12-15 minutes or until tester comes out clean. 

Remove from oven and let rest 5 minutes before removing from muffin pan and cooling on wire rack. 

Yield: 12 Muffins

* Adapted from http://www.100daysofrealfood.com/2010/05/12/recipe-fruit-nut-or-berry-or-whatever-you-want-them-to-be-whole-wheat-muffins/

Whole Wheat Cornbread

Ingredients:

2 C Whole Wheat Flour

2 C Cornmeal

4 t Baking Powder

1/2 T Salt

1/3 C Honey

1/4 C Light Tasting Olive Oil

2 C Milk

2 Eggs

Directions:

Preheat oven to 375. Grease a 9x13-inch baking dish. 

In a large bowl, mix together flours, cornmeal, baking powder and salt. 

Mix in honey, oil, milk and eggs until just combined. 

Pour into prepared baking dish and bake for 25-35 minutes or until golden brown. 

Remove from oven and let cool at least 10 minutes before slicing and serving. 

Yield: 15 Servings

* Adapted from http://www.food.com/recipe/whole-wheat-cornbread-80963

Gluten Free Oat Flour Chocolate Chip Cookies

Ingredients:

1/2 C Butter, softened

1/2 C Brown Sugar

1/2 C White Sugar

1 Egg

1 t Vanilla

1/2 t Baking Soda

1 t Cornstarch

1/2 t Salt

2 1/2 C Certified Gluten-Free Oat Flour

3/4 C Semi-Sweet or Bittersweet Chocolate Chips

Directions:

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together butter and sugar. Beat in egg and vanilla until well mixed. 

In a separate medium bowl, stir together baking soda, cornstarch, salt and oat flour. 

Add dry to wet ingredients and mix until well combined. Mix in chocolate chips. 

Drop by small spoonfuls onto ungreased cookie sheets. 

Bake 8-10 minutes or until edges just begin to brown. 

Remove from oven and let rest on cookie sheet 2 minutes before transferring to wire cooling rack.

Yield: 3 Dozen Cookies

* Adapted from http://www.factoryfreeoats.com/cookies.html

Polenta Pie

Ingredients:

2 T Olive Oil

1 lb Ground Beef

1/2 Onion, chopped

2 Garlic Cloves, minced

2 14 oz Cans Diced or Crushed Tomatoes

1 Small Zucchini, diced

1 Small Yellow Squash, diced

1 Medium Red Bell Pepper, diced

1/8 t Fennel Seed

1/2 t Dried Basil

1/4 t Dried Oregano

Pinch of Crushed Red Pepper

Pinch of Salt and Pepper

1 C Instant Polenta

1 C Milk

2 C Water

2 T Butter

1/4 t Salt

1 C Shredded Mozzarella Cheese

Directions:

In a large saucepan, brown ground beef in olive oil. 

Add onion and garlic and cook until onion is translucent. 

Add tomatoes, zucchini, yellow squash, red pepper, fennel, basil, oregano, crushed red pepper, salt and pepper. Simmer for at least 30 minutes, uncovered, stirring occasionally. 

Preheat oven to 375 degrees and grease an 8x8-inch baking dish. 

In a separate medium-large saucepan bring milk, water and butter to a low simmer. 

Slowly whisk in polenta and continue stirring constantly until mixture thickens. Remove from heat and stir in salt. 

Scoop polenta into baking dish and create an even layer. 

Spoon on sauce mixture. Sprinkle with cheese. 

Bake for 30-35 minutes. 

Remove from oven and let rest 10 minutes before slicing and serving. 

* Adapted from http://www.twopeasandtheirpod.com/baked-polenta-pie/#_a5y_p=1647313

Green Tomato Quick Bread

Ingredients:

2 C Finely Diced Green Tomatoes

1 1/2 C Sugar

1 1/2 C Chopped Pecans or Walnuts

1/2 C Unsweetened Applesauce

1/2 C Coconut Oil, melted

2 Eggs

1 T Vanilla Extract

1 t Salt

3 C All-Purpose Flour

1 T Ground Cinnamon

1 t Baking Soda

1/4 t Baking Powder

Directions:

Preheat oven to 350 degrees. Grease two 9x5-inch loaf pans. 

In a large mixing bowl, thoroughly mix tomatoes, sugar, nuts, applesauce, oil, eggs, vanilla and salt. 

In a separate large bowl, mix together flour, cinnamon, baking soda and baking powder. 

Add dry ingredients to wet and mix until just combined. 

Pour into loaf pans and bake for 60 minutes or until tester comes out clean. 

Remove from oven and wait 10 minutes before removing bread from pans and cooling completely on a wire rack. 

Yield: 2 Loaves

* Adapted from http://allrecipes.com/recipe/229149/green-tomato-bread/

Beef Lo Mein

Ingredients:

8 oz Spaghetti, uncooked and broken in half

1 t Sesame Oil

1/4 C Beef Broth

2 T Brown Sugar

3 T Soy Sauce

3 T Peanut Oil

1 lb Beef Sirloin Steak, cut into strips

2 Large Carrots, chopped

1 Large Onion, chopped

4 Garlic Cloves, minced

1 Celery Stalk, sliced

2 C Broccoli

1/4 C Green Onions, sliced

Directions:

Cook spaghetti according to package directions. Drain and toss with sesame oil. Set aside. 

In a small bowl, combine beef broth, brown sugar and soy sauce. Set aside. 

In a large pot over medium-low heat, cook onions and carrots in peanut oil until carrots are tender.

Add garlic and beef strips and cook until beef is browned.

Add soy sauce mixture to beef pot and cook for several minutes. Add celery, broccoli and green onions and continue cooking until broccoli is crisp-tender. 

Remove from heat. Stir in noodles. 

Serve topped with chow mein noodles. 

* Adapted from http://momsdish.com/recipe/400/beef-lo-mein-recipe

Green Tomato Spice Cake

Ingredients:

2 C Finely Diced Green Tomatoes

1/2 T Salt

1/4 C Butter, softened

1/2 C Sugar

1 Large Egg

1 C All-Purpose Flour

1/2 t Ground Cinnamon

1/2 t Ground Nutmeg

1/2 t Baking Soda

1/8 t Salt

1/4 C Raisins

1/4 C Chopped Walnuts or Pecans

Directions:

Measure tomatoes into a medium bowl. Sprinkle with salt. Let stand for 10 minutes. 

Rinse with cold water in colander and drain. 

Preheat oven to 350 and grease an 8x8-inch baking dish or cake pan. 

In a large mixing bowl, cream together butter and sugar. 

Add egg and beat until creamy. 

In a separate bowl, mix together flour, cinnamon, nutmeg, baking soda and salt. Stir in raisins and nuts. 

Add dry ingredients to wet and mix well. 

Thoroughly mix in drained tomatoes. 

Pour into baking dish and bake for 30 minutes, or until tester inserted in center comes out clean. 

* Adapted from http://allrecipes.com/recipe/8381/green-tomato-cake/

Gluten Free Italian Cheesecake Bars

Ingredients:

1/2 Pound Ricotta Cheese

8 oz Package Cream Cheese, softened

3/4 C Sugar

1/4 Lemon, juiced

1/2 t Vanilla Extract

1 1/2 T All-Purpose Gluten-Free Flour

1 1/2 T Cornstarch

2 Eggs

1/4 C Butter, melted and slightly cooled

1/2 C Sour Cream

1/2 C Pie Filling or Preserves (optional)

Directions:

Preheat oven to 320 degrees. 

In a large mixing bowl, cream together ricotta and cream cheese. 

Add sugar and beat until smooth. 

Add lemon juice, vanilla, flour and cornstarch, beating well after each addition. 

Beat in eggs, one at a time. 

Gradually beat in melted butter. 

Beat in sour cream and continue beating until well blended. 

Pour into ungreased 8x8 pan. 

Bake for 55 minutes. 

Turn off oven and leave inside for 2 hours. Do not open oven door. 

Remove from oven and cut into bars. 

Top with filling or preserves, if desired. 

Note: Bars freeze well. 

* Adapted from http://allrecipes.com/recipe/10934/italian-cheesecake-cookies/

Creamy Gluten Free Turkey and Wild Rice Soup

Ingredients:

1 Large Onion, diced

4 Carrots, peeled and sliced

2 Celery Stalks, sliced

11 C Homemade Turkey Broth, divided (or quality chicken broth)

3/4 C Uncooked Wild Rice

5 C Cooked, Cubed Turkey

1 t Poultry Seasoning, plus more to taste

3 t Salt, plus more to taste

1/2 t Black Pepper, plus more to taste

4 T Butter

1/2 C All-Purpose Gluten-Free Flour

1 Pint Heavy Cream

 Directions:

In a large stock pot, combine onions, carrots, celery, 7 cups of broth and wild rice. 

Bring to a boil then reduce to a simmer until vegetables and rice are tender, about 35-40 minutes. 

Add turkey, poultry seasoning, salt and pepper. 

In a medium saucepan, melt butter over medium heat and whisk in flour. Slowly whisk in remaining broth. Continue stirring while mixture thickens. 

Stir in cream. 

Add cream mixture to pot of soup. 

Simmer for 10 minutes, adding more poultry seasoning, salt and pepper to taste. 

Vanilla Chai Spiced Banana "Ice Cream"

Ingredients:

4 Frozen Bananas

Vanilla Almond Milk

1/2 t Vanilla Extract

1/2 t Ground Cinnamon

1/4 t Ground Ginger

1/4 t Ground Cloves

1/4 t Ground Cardamom

1/8 t Ground Black Pepper

Directions:

Combine all ingredients in a food processor, adding just enough almond milk to help smooth out the puree. 

Freeze for several hours or overnight. 

Enjoy!!

Beef and Butternut Squash Soup

Ingredients:

3 T Olive Oil

1 Onion, peeled and diced

2 Garlic Cloves, chopped

1 T Minced Fresh Rosemary

1 T Chopped Fresh Thyme

2 lbs Beef Stew Meat, cut into cubes

1/2 t Salt, plus more to taste

1/2 t Black pepper

1 C Dry Red Wine

1 lb Butternut squash, cubed

1/4 C Chopped Sun-Dried Tomatoes

4-5 C Quality or Homemade Beef Broth

2 T Fresh Chopped Flat-Leaf Parsley

Directions:

In a large pot, heat olive oil over medium heat. Add onions, garlic, Rosemary and Thyme. Sauté until onions are tender. 

Add beef and cook until browned. 

Add wine and stir to loosen any bits on the bottom of the pan. 

Add butternut squash and sun-dried tomatoes and stir to combine.

Add beef broth. 

Bring to a boil and then reduce to a simmer. Cover and cook for at least one hour. 

Add more salt, if desired. 

Sprinkle with chopped parsley. 

Here I used homemade bone broth and the meat I got off the bones. Since the meat was already cooked I skipped the browning step and proceeded as normal. 

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe.html

Twice-Baked Butternut Squash

Ingredients:

2 Medium Butternut Squash

2 T Butter

1 Medium Yellow or White Onion, diced

1/2 t Salt

8 Large Sage Leaves, chopped

1/2 C Whole Milk Ricotta

1/2 C Sour Cream

1/2 C Shredded Parmesan

1/2 t Black Pepper

Directions:

Preheat oven to 425 and line a baking sheet or casserole dish with parchment paper. 

Slice off stems of squash and cut in half lengthwise. 

Scoop out seeds. 

Roast cut-side-down for 35-45 minutes or until tender. 

Meanwhile, in a skillet, melt butter and sauté onion until translucent. Add salt and sage and cook for another minute or so. Remove from heat and set aside. 

Remove squash from oven and cool until not too hot to touch. 

Scoop out the insides of two halves into a large bowl. Discard skins. 

With the other two halves, scoop out the insides but leave 1/2-inch of squash to help maintain shape. 

Mash squash with a fork or potato masher. Stir in onion mixture, ricotta, sour cream, Parmesan and black pepper. 

Scoop into the reserved squash skins and return to oven for 15-20 minutes or until tops begin to brown. 

Serve immediately. 

Yield: 4-5 Servings

* Adapted from http://www.coffeeandquinoa.com/2014/11/twice-baked-butternut-squash-with-ricotta-and-sage/

Slow-Cooker Baby Back Ribs

Ingredients:

1/2 or Full Rack of Pork Baby Back Ribs

Salt

Pepper

Onion Powder

Garlic Powder

1/2 C Water

Smokey Mesquite BBQ Sauce (or whatever you like)

Directions:

Sprinkle salt, pepper, onion powder and garlic powder on the front and back sides of the rib racks. 

Pour water in the bottom of slow-cooker. 

Stand ribs on their sides in slow-cooker with the tops facing inward. 

Pour a small amount of the BBQ sauce on the rib racks. 

Cook on low for 6-7 hours, until meat is cooked and tender. 

Remove ribs to baking sheet. 

Preheat oven to 350 degrees. 

Generously smother ribs in BBQ sauce. 

Bake until BBQ sauce is cooked on as desired, 10-15 minutes. 

Enjoy melt in your mouth ribs!

* Adapted from http://www.kitchme.com/recipes/slow-cooker-baby-back-ribs

Chickpea Flatbread

Ingredients:

2 1/2 C Chickpea Flour (Garbanzo Flour)

3 1/2 C Cold Water

1 t Salt

1/2 t Pepper

1/4 C Extra Virgin Olive Oil

Directions:

Measure chickpea flour into a large bowl. Slowly whisk in cold water. 

Stir in salt and pepper. 

Allow to sit at room temperature for 3 hours. 

Preheat oven to 350 degrees. 

Skim off any bubbles that formed on the flour/water mixture. 

Pour olive oil into a large rimmed cookie sheet/jelly roll pan. 

Pour chickpea mixture into pan. 

Bake for 30 minutes, until golden. 

Allow to cool slightly before cutting. 

Serve immediately. 

* Adapted from http://inpursuitofmore.com/2012/11/12/recipe-authentic-italian-chickpea-flat-bread/

Pesto Alfredo Sauce

Ingredients:

1 C Half and Half

1/4 C Basil Pesto (store-bought or homemade)

2 T Butter

1/4 t Garlic Powder

2 T Gluten-Free All-Purpose Flour

Water

Salt and Pepper, to taste

Directions:

In a medium saucepan, combine half and half, pesto, butter and garlic powder over low-medium heat. 

In a small bowl, combine flour with enough water to form a paste. 

Stir paste into pesto mixture. Stir and allow to thicken. 

Season with salt and pepper. 

Serve over noodles or spaghetti squash. Very good with shrimp!

Gluten Free Pumpkin Spice Overnight French Toast

Ingredients:

5 C 1-Inch Cubes of Gluten-Free Sandwich Bread

7 Large Eggs

2 C Milk

1 t Vanilla Extract

1 1/2 t Pumpkin Pie Spice, plus more for sprinkling 

1/2-3/4 C Pumpkin Purée (fresh or canned)

4 T Brown Sugar, for topping

Directions:

Grease a 9x13 casserole dish. 

Spread bread cubes out in pan. 

In a medium bowl, whisk together eggs, milk, vanilla, spice and pumpkin. 

Pour over bread cubes. Use your fingers or a large spoon to make sure all cubes get soaked with liquid. 

Sprinkle another 1/2 teaspoon or more of pumpkin pie spice over mixture. 

Cover and refrigerate overnight. 

In the morning, preheat the oven to 350 degrees. 

Sprinkle brown sugar evenly over French toast. 

Bake, uncovered. 35-45 minutes or until no longer wet. 

Serve immediately with pure maple syrup!

Yield: 8 Servings

* Adapted from http://www.dailylivingbrief.com/pumpkin-french-toast-bake/

Gluten Free Pumpkin Oat Flour Pancakes

Ingredients:

1 3/4 C Gluten-Free Oat Flour

1 t Sugar

2 t Baking Powder

1 t Salt

1/2 t Cinnamon

1/4 t Pumpkin Pie Spice

1/2 C Pumpkin Purée (fresh or canned)

2 Large Eggs

1/2 t Vanilla extract

2/3 C Milk

Directions:

Preheat a griddle or skillet to 375 degrees or medium heat. 

In a medium bowl, whisk together oat flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice. 

In a medium-large bowl, whisk together pumpkin, eggs, vanilla and milk. 

Add dry ingredients to wet, whisking until just combined. 

Add a little butter or nonstick spray to griddle or pan and drop batter 1/4 C at a time. 

Turn when edges of pancakes begin to look dry. Cook until reaching desired doneness. 

Serve on top of pure maple syrup. Top with a little butter and whipped cream. Sprinkle a little extra pumpkin pie spice on top of whipped cream and enjoy!

Yield: 10 Pancakes; 3-4 Servings

* Adapted from http://bakingwholegrains.com/gf-pumpkin-oat-pancakes/

Chunky Cinnamon-Orange Applesauce

Ingredients:

4 Granny Smith Apples, peeled, cored and cut into chunks

1/2 C Freshly Squeezed Orange Juice

1/4 C Sugar

2 t Brown Sugar

1 t Ground Cinnamon

3/4 t Fresh Orange Zest

3/4 t Fresh Lemon Zest

1/4 t Ground Nutmeg

1/8 t Freshly Squeezed Lemon Juice

Directions:

In a medium-large saucepan, cook apples and orange juice over medium heat, stirring often, until apples begin to soften. 

Stir in white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg and lemon juice. 

Continue cooking, stirring often, until mixture is thickened. 

Serve warm or chilled. 

Yield: 4 Servings

* Adapted from http://allrecipes.com/recipe/230394/chunky-cinnamon-orange-applesauce/

Gluten Free Chocolate Chip Raspberry Banana Muffins

Ingredients:

1/2 C Unsalted Butter, softened

3/4 C Packed Brown Sugar

2 Large Eggs, room temperature

1/3 C Plain Greek Yogurt

2 C Mashed Ripe Banana

1 t Vanilla Extract

2 C Pamela's Gluten-Free Bread Mix

1 t Baking Soda

1/4 t Salt

1/2 t Ground Cinnamon

3/4 C Dark or Semi-Sweet Chocolate Chips

1 C Halved Fresh Raspberries, tossed in 1 T Pamela's Gluten-Free Bread Mix

Directions:

Preheat oven to 425 degrees. 

Grease or line a muffin tin. 

Cream together butter and brown sugar using a mixer. 

Add the eggs, one at a time, mixing thoroughly between each addition. 

Beat in the yogurt, bananas and vanilla. Beat 1 minute on medium speed. 

In a large bowl, whisk together flour, baking soda, salt and cinnamon.

Using a large spoon, slowly mix dry ingredients into wet ingredients, being careful not to overmix. 

Gently fold in raspberries and chocolate chips. 

Spoon the batter into the muffin tin, filling each muffin liner to the top. If additional batter remains, bake in a small loaf pan. 

Bake at 425 degrees for five minutes then reduce temperature to 350 degrees. Bake for an additional 15 minutes or until done. 

Note: Freezes well. 

* Adapted from http://sallysbakingaddiction.com/2014/04/17/dark-chocolate-chip-raspberry-banana-bread/

Middle Eastern Rice

Ingredients:

3-4 C Cooked rice

2 T Butter

1/2 t Turmeric

1/4 t Cumin

Chicken broth

Salt and pepper

Directions:

In a medium saucepan, melt butter and mix in spices. 

Stir in rice. 

Add as much chicken broth as the rice will absorb, as desired. Add salt and pepper, to taste. 

Serve with diced, fresh tomatoes, yogurt sauce and meat of choice!

* Adapted from http://dinnerthendessert.com/halal-carts-middle-eastern-chicken-and-rice/

Gluten Free Buttermilk Banana Bread or Muffins

Ingredients:

3 C Pamela's Gluten Free Bread Mix

½ t Salt

1½ t Baking Powder

1½ t Baking Soda

½ C Chopped Pecans or Walnuts, optional

1 C Sugar (or 3/4 C Honey)

½ C Butter, softened

2 Eggs

1 C Buttermilk (or plain milk kefir)

1 T Vanilla Extract

1 T Brandy

5 - 6 Very ripe bananas, mashed

Directions:

Preheat oven to 300 degrees.  

Grease two loaf pans or muffin tins. 

In a large bowl, whisk together flour, salt, baking powder and baking soda.  

Add nuts if using, then set aside.

In a separate bowl, cream sugar (or honey) and butter. Mix in eggs, one at a time, then add vanilla, if using, and the bananas.

Add dry ingredients and buttermilk (or kefir), alternating until incorporated.  Don't overmix. 

Pour into loaf pans or muffin tins. 

For bread, bake for one hour or until toothpick comes out clean. For muffins, bake for 25 minutes or until done. 

Remove from oven and let rest in pan 10 minutes before removing to cooling rack. 

Yield: Makes 2 Loaves or 24 muffins. 

* Adapted from http://kitchenconfidante.com/buttermilk-banana-bread

Gluten-Free Peach Cobbler

Ingredients:

Peaches:

1/2 C Sugar

1 T Cornstarch

1/4 t Cinnamon (heaping)

4 C Fresh Peaches, peeled and sliced

1 t Lemon juice

Biscuits:

1/2 C Pamela's Gluten Free Bread Mix

1/2 T Sugar

3/4 t Baking powder

1/4 t Salt

1 1/2 T Butter

1/4 C Milk

Directions:

Preheat oven to 400 degrees. 

In a medium saucepan, blend 1/2 C sugar, cornstarch and cinnamon. Stir in peaches and lemon juice. 

Cook, stirring constantly over medium-high heat until mixture thickens and boils. 

Boil and stir for 1 minute. 

Pour into ungreased 8x8-inch baking dish. Keep hot in oven while preparing biscuit topping. 

Note: If you want to prepare peaches for freezing pour at this point into freezer plastic bag. When ready to prepare cobbler, thaw, reheat in baking dish and then continue to biscuit preparation normally. 

In a medium bowl, combine flour, sugar, baking powder and salt. 

Cut in butter. Stir in milk until just combined. 

Drop by spoonfuls onto hot fruit. 

Bake 25-30 minutes or until biscuit topping is done. 

Serve warm topped with vanilla ice cream and/or whipped cream. 

Yield: 4 Servings

Note: Double recipe for a 9x13 baking dish. 

* Adapted from Betty Crocker

Lacto-Fermented Eggs

Ingredients:

Hard-boiled Eggs, peeled and at room temperature

5 Garlic Cloves (per dozen eggs)

Fresh or Dried Dill Weed or Flowers

Kosher Salt, iodine-free

Filtered Water

1 T Liquid Whey, optional 

Directions:

Choose a swing-top jar large enough to hold your eggs but do not fill higher than the shoulder of the jar. 

In the bottom of the jar place a little more than half of your garlic and dill. 

Fill jar with eggs adding in the rest of the garlic and dill as you go. 

Measure 1 t Kosher salt per 2 cups of water. Mix to dissolve the salt. Stir in whey, if desired. 

Pour salt brine over eggs leaving about an inch of head space. 

Set jar in a cool place for about three days or to taste. Bubbles will be evidence of the fermentation process. 

Once eggs are done they can be stored in the refrigerator for up to two months. 

* Adapted from http://naturalfamilytoday.com/nutrition/true-pickled-eggs/

Coconut Sugar Coconut Flour Brownies

Ingredients:

1/3 C Coconut Oil

1/2 C Unsweetened Cocoa Powder

6 Eggs, room temperature

1 C Coconut Sugar

1/4 C Unsweetened Vanilla Almond Milk (or other milk)

Pinch of Salt

1/2 C Coconut Flour

Directions:

Preheat oven to 350 degrees. 

Grease an 8x8-inch baking dish. 

In a small pot, melt together coconut oil and cocoa powder. 

In a large bowl, mix together eggs, coconut sugar, milk and salt. 

Mix chocolate mixture into egg mixture. 

Add coconut flour and mix thoroughly. 

Pour into baking dish. 

Bake for 30 minutes or until done. 

Optional: Stir in 1/3 C of chocolate chips!

* Adapted from  http://www.oursmallhours.com/coconut-flour-brownies/

Coconut Flour Lemon Poppyseed Muffins

Ingredients:

1/2 C Coconut Flour

1/2 t Salt

1/4 t Baking Soda

1/2 t Xantham Gum (Optional)

1 T Poppyseeds

4 Eggs (room temperature preferred)

1/3 C Coconut Oil, melted

1/2 C Honey

1 T Vanilla extract 

1 T Lemon Zest (about 1 medium lemon)

3 T Lemon Juice (about 1 medium lemon)

Directions:

Preheat oven to 350 degrees. 

In a large bowl, mix coconut flour, salt, baking soda, Xantham gum and Poppyseeds. 

In a medium bowl, mix eggs, coconut oil, honey, vanilla, lemon zest and lemon juice. 

Add wet ingredients to dry and mix thoroughly. 

Pour into greased or lined muffin tin. Fill 3/4 full. Will make 8-10 muffins. 

Bake for 15-20 minutes or until done. 

Note: Using room temperature eggs will help prevent the liquid coconut oil from hardening in the mixing bowl. 

* Adapted from http://morechocolate.net/2013/04/lemon-poppy-seed-muffins-coconut-flour/

Fresh Apple Cake with Brown Sugar Glaze

Ingredients:

Cake:

1 1/2 C Flour (or All-Purpose Gluten Free flour or Pamela's Bread Mix)

1 C Sugar

1/2 t Baking soda

1/2 t Salt

1/2 t Cinnamon

2 Eggs

1/2 C Oil or Melted Butter

1 t Vanilla

1 1/2 C Finely Chopped Granny Smith Apples, peeled

1/2 C Chopped Pecans (or Walnuts)

Glaze:

1/2 C Packed Brown Sugar

3 T Butter

1/2 t Vanilla

1 T Heavy Cream

Directions:

Preheat oven to 350 degrees. 

Grease an 8-inch round or square pan. 

In a medium bowl, whisk together flour, sugar, baking soda, salt and cinnamon. 

In a large mixing bowl, beat eggs until light colored and foamy. Beat in oil (or butter) and vanilla. 

With a spoon, stir in flour mixture. Stir in apples and pecans (or walnuts). 

Spoon into baking dish. 

Bake for 40-45 minutes or until done in center. 

When cake is finished remove from oven and set pan on wire cooling rack. 

In a medium saucepan over medium heat, stir brown sugar, butter, vanilla and cream for 3-5 minutes. 

Pour glaze over hot cake. 

Cool completely before serving with butter pecan ice cream!

* Adapted from http://lickthebowlgood.blogspot.com/2010/09/caramelly-appley-delicious.html

Bread Pudding

Ingredients:

8-10 Slices of day old bread

2 T Butter, melted

4 Eggs, beaten

2 C Milk (or half and half)

1/2-3/4 C Sugar (or Turbinado sugar)

1 t Cinnamon

1 t Vanilla extract

1/2 C Raisins

Directions:

Preheat oven to 350 degrees. 

Break bread into pieces in 8x8 casserole dish. 

Drizzle melted butter over bread. Sprinkle on raisins. 

In a medium bowl, thoroughly mix eggs, milk, sugar, cinnamon and vanilla. 

Pour over bread and gently press bread down so that it is soaked in liquid. 

Bake for 45 minutes. 

Serve topped with whipped cream for dessert or milk for breakfast!

* Adapted from http://m.allrecipes.com/recipe/7177/bread-pudding-ii/

Buckwheat Crepes

Ingredients:

2 C Buckwheat Flour

2 t Kosher salt

3 1/3 C Water

1 Egg, beaten

Directions:

In a large bowl, combine flour and salt. 

Add water about a cup at a time stirring thoroughly after each addition.  

Mix in egg. 

Refrigerate for 1 hour. 

In a greased medium skillet on low-medium heat pour batter (to about the size of a soft corn tortilla). 

Cook until the crepe looks dry in the middle. Turn and cook a little longer.

Repeat until all crepes are cooked. 

Serve with fruit, honey, nut butters etc. 

Freezes well. 

Yield: About 15 crepes

* Adapted from http://wholenewmom.com/recipes/gluten-free-wraps-buckwheat-galettes-buckwheat-pancakes-vegan/

Whole Wheat Buttermilk Bread

Ingredients:

2 1/2 C Whole Wheat Flour

1 t Baking powder

1 t Baking soda

1 t Salt

1 1/2 C Buttermilk or Plain Milk Kefir

1/4 C Honey or sugar

1 Large Egg, slightly beaten

3 T Light Olive Oil or Melted Unsalted Butter

Directions:

Preheat oven to 375 degrees and grease a 9x5-inch loaf pan. 

In a large bowl, whisk together flour, baking powder, baking soda and salt. 

In a medium bowl, mix together honey, buttermilk, egg and oil. 

Pour wet ingredients over dry ingredients. Gently fold and stir until flour is just incorporated. Do not overmix. 

Spoon the batter into the prepared loaf pan. Spread to give a consistent shape. 

Let stand, covered, in a warm place for twenty minutes. 

Bake in preheated oven 40 minutes or until golden brown. 

Variation: Stir in 1/2 C Raisins or other dried fruits with dry ingredients. 

* Adapted from http://www.wareaglemill.com/recipes/wholewheatbuttermilkquickbread/

Whole-Wheat Molasses Quick Bread

Ingredients:

2 1/2 C Whole Wheat Flour

1/2 C Cornmeal

1 t Salt

1 t Baking soda

1 2/3 C Buttermilk (or Plain Milk Kefir)

1/2 C Molasses

Directions:

Preheat oven to 325 degrees. 

Grease a large loaf pan. 

In a mixing bowl, thoroughly combine flour, cornmeal, salt and baking soda. 

In another bowl, mix molasses into buttermilk (or kefir). 

Add wet ingredients to dry and mix until just combined. 

Scoop/pour into loaf pan. 

Bake until firm and a toothpick inserted in the center comes out clean (about 50-60 minutes). 

Cool on rack for 15 minutes before removing from pan. 

*Adapted from http://www.thatskinnychickcanbake.com/whole-wheat-and-molasses-quick-bread-twelveloaves/

Lacto-Fermented Fruit Soda

Ingredients:

4 C Organic Pure Fruit Juice

2 T Whey

Pinch of non-iodized salt

Directions:

Mix all ingredients into a wire-top Fido bottle. 

Set top on but don't seal. Leave at room temperature for 72 hours to ferment. 

Seal top and leave for another 24 hours to naturally carbonate. 

Place in refrigerator and wait 24 hour before opening and serving. 

Enjoy!

Yield: 4 Servings

* Adapted from http://realfoodfamily.com/food/recipes/naturally-sparkling-apple-cider-and-how-to-lacto-ferment-any-juice/

Lacto-Fermented Probiotic Lemonade

Ingredients:

1/2 C Lemon juice

1/2 C Whey (liquid)

1/2 C Sugar

6 1/2 C Water

Directions:

Thoroughly mix together lemon juice, whey and sugar. 

Pour into a 1/2 gallon glass jar with lid or pitcher with tight-fitting lid and fill remainder with water. 

Shake well. 

Let stand at room temperature 48 hours (burping once after 24 hours) and then refrigerate. 

Variations:

Limeade: Replace lemon juice with lime juice. Add an additional 2 T of sugar. 

Lemon-Limeade: Replace 1/2 of the lemon juice with lime juice and add an additional 1 T of sugar. 

Grapefruitade: Replace lemon juice with 1 C of grapefruit juice. 

Slow-Cooker Ranch Beans

Ingredients:

1 Pound Dried pinto beans

3 C Beef broth

2 T Dried minced onion

8 oz Tomato sauce

1 Jalapeño, chopped

3/4 t Garlic powder

1 T Kosher salt, plus more to taste

1 t Chili powder

1 t Apple cider vinegar

1 t Ground cumin

1 t Packed Dark brown sugar

1 t Paprika

1/2 t Black pepper

1/2 t Dried oregano

1 Smoked ham hock or 2 pork chops with bones

Directions:

Place rinsed dried beans in slow-cooker and cover with hot water. 

Cook on high 4 hours. 

Drain if needed. 

Add all remaining ingredients and cook on low an additional 2-4 hours until beans are soft and meat is done. 

Remove bones and serve. 

Optional: Top with sour cream. 

Yield: 4-5 Servings

* Adapted from http://www.chow.com/recipes/30795-slow-cooker-ranch-style-pinto-beans

Buttermilk Pancakes

Ingredients:

2 Eggs

2 C Buttermilk (or plain Milk Kefir)

4 T Melted butter

1/2 t Vanilla extract

2 C All-purpose flour (or Pamela's Gluten Free Bread Mix)

2 T Sugar

2 t Baking powder

1 t Baking soda

1 t Salt

Directions:

In a mixing bowl, beat eggs on medium speed until frothy. 

Add the buttermilk (or milk kefir), melted butter and vanilla. Mix well. 

Add the flour, sugar, baking powder, baking soda and salt. Mix on medium speed until just blended. 

Pour 1/3 C scoops of pancake batter on greased 350 degree skillet. 

Turn pancakes when bubbles form in the center and edges are slightly dry. (Gluten free pancakes may act slightly different)

Cook other side for about a minute. 

Serve topped with butter and warm maple syrup. 

Yield: 3-5 Servings

* Adapted from http://www.food.com/recipe/buttermilk-pancakes-66241

Gluten-Free Double Berry Oven Pancake

Ingredients:

1/4 C Butter

8 Eggs

2 C Gluten-Free All-Purpose Flour (or regular flour if not gluten-free)

2 C Blueberry or Plain Milk Kefir (or whole milk)

1/2 t Salt

1/2 C Sugar

1/2 t Lemon zest

1 C Blueberries

1 C Raspberries

Directions:

Preheat oven to 400 degrees. 

In a large bowl, mix together eggs, flour, milk kefir, salt, sugar, and lemon zest.

Place butter in a 9x13 casserole dish. Put in oven until butter is melted. 

Remove from baking dish from oven and pour batter over butter. Sprinkle the berries on top. 

Bake until knife inserted in center comes out clean. About 30-40 minutes. 

Yield: 6-8 Servings

* Adapted from http://www.recipegirl.com/2012/06/18/double-berry-puff-pancake/

5 Cup Fruit Salad

Ingredients:

1 C Mandarin Oranges
1 C Pineapple Tidbits
1 C Miniature Marshmallows
1 C Shredded Coconut
1 C Sour Cream

Directions:

Combine all ingredients. Refrigerate overnight.

* From my grandma's recipe box

Gluten-Free Dutch Apple Pie with Crisp Topping

Ingredients:

Gluten-Free Pie Crust

Filling:

5-6 C Granny Smith Apples, peeled, cored, and sliced

2 T Pamela's Gluten Free Bread Mix

2/3 C Sugar

1/2 t Ground Cinnamon

1/4 t Ground Nutmeg

1/4 t Ground Allspice

Crisp Topping:

3/4 C Pamela's Gluten Free Bread Mix

1/2 t Ground Cinnamon

1/2 C Brown sugar, packed

3/4 C Gluten Free Rolled Oats

1/2 t Dried Lemon Peel

1/2 C + 2 T Cold Butter

Directions:

Preheat oven to 350 degrees. 

Place apples in a large bowl. 

In a medium bowl, combine 2 T bread mix, white sugar, cinnamon, nutmeg, and allspice. Mix well. Add to apples and toss until well-coated. 

Pour Apple mixture into uncooked pie crust. 

In the medium bowl, combine 3/4 C bread mix, cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly then cut in butter. 

Sprinkle topping over apples. 

Cover edges of crust with aluminum foil to prevent burning and bake for 70-80 minutes until filling is bubbly and topping is done. 

Remove from oven. Allow to cool and serve with vanilla ice cream or frozen yogurt!

Yield: 8 Servings

* Adapted from http://allrecipes.com/recipe/dutch-apple-pie-with-oatmeal-streusel

Slow-Cooker Ranch Pesto Chicken

Ingredients:

6 Small chicken breasts or thighs, raw (frozen is ok)

2 T Ranch mix (or 1 packet Hidden Valley Ranch seasoning)
1 C Nut-Free Basil Pesto or 8 oz jar Basil Pesto
1/2 C Chicken broth

3 T Corn starch

Directions:

Place chicken in bottom of slow-cooker. Sprinkle ranch mix and pour pesto over chicken.

In a small bowl, whisk together chicken brother and corn starch. Pour into slow-cooker. 

Cook on high 4 hours or low 6 hours. 

Serve over noodles or rice. 

Tip: Mix leftover sauce with extra rice for a yummy side dish for your next meal!

Note: Using store-bought ranch seasoning or basil pesto may introduce gluten or nightshades!

* Adapted from http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/

Gluten-Free Kefir Pumpkin Raisin Bread

Ingredients:

1 1/2 C Milk Kefir (or buttermilk)
4 Large Eggs
1 1/2 C Maple syrup
2 C Pumpkin puree
1 t Vanilla extract
2 C Gluten-Free All-purpose flour

1 1/2 C Coconut flour
1 T Pumpkin pie spice
2 t Baking soda
2 t Salt

1 C Raisins

Directions:

Preheat the oven to 350º.  Grease 2 large loaf pans.

In a large bowl, mix together the kefir (or buttermilk), eggs, syrup, pumpkin and vanilla until well blended.

In another large bowl, whisk together the flours, pumpkin pie spice, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until just fully moistened. Fold in raisins.

Pour the batter into the greased loaf pans.

Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool.