Gluten-Free Pizza Crust

Ingredients:

3 C Pamela's Gluten-Free Bread Mix
1 T Active dry yeast
1/4 C Oil
1 1/2 C Warm water (110 degrees)
Optional: Add 2 t Italian seasoning

Directions:

Using a stand mixer with whisk attachment, combine dry mix, yeast, oil and water. Mix on medium for 2 minutes. Pour dough onto parchment covered baking sheet (for added texture, sprinkle surface with corn meal). To spread dough into crust shape, use oil on hands and dough to keep from sticking. 

Let rest one hour. 

Preheat oven to 375°. Bake for 25-30 minutes on lower rack, then add sauce and toppings. Continue baking 10 minutes, until toppings are hot and melted. Dough will puff when baking. 

* Adapted from http://www.pamelasproducts.com/chewy-pizza-crust/

Gluten Free Cranberry Apple Crumb Pie

Ingredients:

Gluten-Free Pie Crust

Pie Filling:

6 C Gala Apples, peeled, cored and sliced (about 4 large apples)

3 T Pamela's Gluten-Free Bread Mix

3/4 C Sugar

2 t Cinnamon

1 C Fresh or frozen cranberries

Pie Topping:

1/4 C Gluten-Free Rolled oats

1/2 C Sugar

1/4 C Pamela's Gluten-Free Bread Mix

1/8 t Salt

1/2 t Cinnamon

1/4 C Cold unsalted butter, cubed

Directions:

Preheat oven to 350 degrees. 

In a large bowl, combine apples, bread mix, sugar, and cinnamon. Mix in cranberries. 

Scoop into prepared pie dish. 

In a medium bowl, combine oats, sugar, bread mix, salt, and cinnamon. Cut in butter until mixture is crumbly. Spoon evenly over pie. 

Cover edges of crust with aluminum foil to prevent burning and bake 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://www.bakedbyrachel.com/apple-cranberry-crumb-pie/

Easy Gluten Free Dinner Rolls

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1 t Sugar

2 Large eggs, room temperature

1/4 C Vegetable oil or Olive Oil

Warm water (about 110 degrees)

Directions:

In a 2 cup measuring cup measure out 1/4 C of oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. 

Add dry mix, yeast and sugar to mixing bowl. 

Pour in liquid. 

Beat until thoroughly combined on medium/high speed (about three minutes). 

Lightly grease muffin tin and fill cups 1/2-2/3 full. 

Let rise 1 hour. 

Bake at 325 degrees for 20-25 minutes. 

* Adapted from http://www.pamelasproducts.com/dinner-rolls/

Sparkling Sugared Cranberries

Ingredients:

2 C Fresh cranberries, rinsed

2 C Water

2 C Granulated sugar, plus more for coating

Turbinado sugar

Directions:

Place the cranberries in a medium glass bowl. Set aside. 

In a medium saucepan, bring water and granulated sugar to a simmer. Remove from heat and let syrup cool for a couple minutes (if the water is too hot the cranberries will burst). Pour over cranberries. 

Cover and refrigerate overnight. 

Drain but don't rinse cranberries. Toss with turbinado sugar until well coated. Spread out on cookie sheet lined with parchment paper and sprinkle with granulated sugar. 

Allow to dry for a few hours. 

Do a second sprinkling of granulated sugar. Let dry another hour. 

Store at room temperature for up to 3 days. 

Yield: 2 cups. 

* Adapted from http://www.acupofmascarpone.com/2012/11/sparkling-sugar-cranberries.html

Slow-Cooker Honey Garlic Chicken

Ingredients:

3-4 Chicken breasts or thighs (frozen or thawed)

3 T Soy sauce

1/3 C Ketchup

1/3 C Honey

3/4 t Garlic powder

3/4 t Basil

Directions:

Place chicken in bottom of slow-cooker. 

In a small bowl, whisk together remaining ingredients. Pour over chicken. 

Cook on low about 6 hours. 

* Adapted from http://allrecipes.com/Recipe/Honey-Garlic-Slow-Cooker-Chicken-Thighs/Detail.aspx

Easy Maple Almond Butter Cookies

Ingredients:

1 C Raw Maple Almond butter

1 Large egg, slightly beaten

6 T Raw cane sugar

Directions:

Preheat oven to 350 degrees. 

Thoroughly mix all ingredients together in a medium bowl. 

Lightly spray cookie sheets with nonstick spray. Drop 1 level-tablespoon balls of dough about one inch apart. Flatten the dough-balls with a fork creating a crosshatch pattern. 

Bake for about ten minutes. 

Allow to cool completely before removing from cookie sheet. 

* From http://www.skinnytaste.com/2014/12/3-ingredient-almond-butter-cookies.html

Slow-Cooker Sweet & Spicy Apple Barbecue Pork

Ingredients:

2-3 lb Pork shoulder

2 C Apple cider

1/2 C Ketchup

1/2 C Brown sugar

1 1/2 t Cumin

1 1/2 t Paprika

1 1/2 t Garlic powder

1 t Kosher salt

1/2 - 1 t Cayenne pepper

1/2 t Ground black pepper

1/4 C Barbecue sauce

1 Medium onion, diced

Directions:

Pour Apple cider into crockpot. Place pork in Apple cider. Combine all other ingredients and pour over pork. 

Cook on high 6-8 hours or low 8-10 hours. 

Shred for pulled pork sandwiches!

*Adapted from http://www.asweetpeachef.com/entrees/pulled-pork-sandwiches/

Sour Cream Pancakes

Ingredients:

2 Eggs

1/2 t Vanilla extract

7 T Flour

2 T Sugar

1 t Baking soda

1/2 t Salt

1 C Sour cream

Directions:

In a small bowl, whisk together eggs and vanilla. Set aside. 

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

Stir sour cream into flour mixture until just combined. Mix egg mixture in to sour cream bowl until just combined. 

Heat frying pan or griddle over medium-low heat. Coat pan with a little butter and cook 1/4 C of batter for each cake. Flip when bubbles form.  

Top with butter and warm maple syrup and whipped cream if desired!

* From http://thepioneerwoman.com/cooking/2013/04/edna-maes-sour-cream-pancakes/

Easy Coconut Flour Pumpkin Bread

Ingredients:

1 C Pumpkin puree

1/2 C Coconut flour

5 Eggs

1/4 C Butter, softened

1 T Pumpkin pie spice

1/3 C Maple syrup

1 t Vanilla

1 t Baking powder

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased 8x8 pan. Bake for 20 minutes or until set.

Note: For a fun twist, stir in 1/4-1/2 C dried cranberries, date crumbles, raisins or chocolate chips before spooning into baking dish. 

* Adapted from http://littlebinsforlittlehands.com/grain-free-easy-coconut-flour-pumpkin-bread-kids-love/

Best Potato Soup

Ingredients:

1/2 lb Bacon, cut into bite-size pieces

1 Medium onion, diced

2 Garlic cloves, minced

3 Celery stalks, diced

3 Carrots, diced

6 Small potatoes, peeled and diced

8 C Chicken broth

3 T All-purpose flour

1 C Milk

1/2 C Heavy cream

1 t Salt (plus more to taste)

Black pepper, to taste

1/2 t Cajun Spice Mix

1 t Minced Fresh parsley

1 C Grated cheese of choice

Directions:

In a large pot, cook bacon over medium heat until crisp and rendered. Set aside. Drain off some grease but keep some in the pot. 

Add onion, carrots, celery, and garlic. Cook and stir for about two minutes. Add potatoes and seasonings and cook for an additional five minutes. 

Pour in broth and bring to a gentle boil. Cook until potatoes start to get tender, about ten minutes. 

Meanwhile, in a small bowl, whisk together flour and milk. Stir in to soup and cook for five more minutes. 

Scoop about half of the soup into a blender and puree. Return puree to pot. 

Add heavy cream. 

Allow to heat through. Add parsley. 

Serve topped with bacon and shredded cheese. 

*Adapted from http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/

Gluten-Free Sour Cream Cornbread

Ingredients:

1/4 C Butter, softened

3 T Sugar

2 Eggs

1/2 C Sour Cream

1/2 C Milk (or half and half or heavy cream)

1 C Pamela's Gluten-Free Bread Mix

2/3 C Yellow cornmeal

2 t Baking powder

1/4 t Salt

Directions:

Preheat oven to 425 degrees. Grease an 8x8 baking dish. 

In a large mixing bowl, cream together softened butter and sugar. Add eggs and mix well. Stir in sour cream and milk. 

Add all remaining ingredients. Beat together until just combined. 

Spoon batter into prepared pan. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. 

Serve warm. 

Yield: 9 pieces

* Adapted from http://www.landolakes.com/recipe/400/sour-cream-cornbread-gluten-free-recipe

Cajun Spice Mix

Ingredients:

1 t Kosher salt

2 t Garlic powder

2 1/2 t Paprika

1 t Ground black pepper

1 t Onion powder

1 t Cayenne pepper

1 1/4 t Dried oregano

1/4 t Crushed red pepper flakes

Directions:

Mix all ingredients and store in an airtight container. 

Yield: About 1/4 C

* Adapted from http://allrecipes.com/recipe/cajun-spice-mix-2/

Honeycrisp Apple German Pancake

Ingredients:

1/4 C Butter

2 Eggs

2/3 C Flour

1 C Milk

1/2 t Salt

2 T Sugar

1/2 t Apple Pie Spice

1 Honeycrisp Apple, thinly sliced

Directions:

Preheat oven to 400 degrees. 

In a large bowl, mix together eggs, flour, milk, salt, sugar, and spice. The batter will be slightly lumpy. 

Place butter in an 8x8 casserole dish or 8-9-inch pie plate. Put in oven until butter is melted. 

Remove from oven and arrange a single layer of Apple slices in dish. 

Pour batter over apples. Bake until knife inserted in center comes out clean. About 30 minutes. 

Serve topped with maple syrup and powdered sugar and enjoy warm!

Note: A double batch works nicely in an 9x13 casserole dish. Baking time will be a little longer. 

*Pictured made with Pamela's Gluten-Free Bread Mix. 

Pumpkin Pie

Ingredients:

3/4 C Sugar

1/2 t Salt

1 t Ground Cinnamon

1/2 t Ground Ginger

1/4 t Ground Cloves

2 Large eggs

1 15 oz Can Pumpkin

1 12 oz Can Evaporated milk

1 Unbaked 9-inch Deep dish pie shell

Optional:

Walnut Crunch Topping

4 T Butter

1 C Chopped walnuts

3/4 C Packed Brown sugar

Whipped cream

Directions:

Preheat oven to 425 degrees. 

In a small bowl, mix sugar, salt, cinnamon, ginger, and cloves.

In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. 

Gradually stir in evaporated milk

Pour into pie shell. 

Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife comes out clean. 

Cool on wire rack for two hours. 

For Walnut Crunch Topping: 

In a small  saucepan over low heat, melt butter. Stir in walnuts and brown sugar until well-mixed. 

When pie is cool, spoon topping evenly over pie. Broil about 5-7 inches from source of heat for about three minutes or until topping is golden and sugar is dissolved.

Cool pie again on wire rack

If desired, top with whipped cream. 

* Adapted from Libby's Canned Pumpkin Pie recipe

Cranberry-Glazed Sweet Potatoes

Ingredients:

1 3/4 C - 2 C Cranberries, thawed if frozen (8 oz)
2 T Water
1 C Brown sugar
3/4 t Grated orange peel
3 15 oz Cans Whole sweet potatoes, drained
2 T Butter

Directions:

Preheat oven to 350 degrees.

In a medium saucepan, stir cranberries, water, sugar and orange peel over medium heat until sugar dissolves.

Bring to a boil; boil 5 minutes or until berries begin to pop.

Remove from heat.

Arrange potatoes in greased 1 1/2 - 2 quart baking dish.

Pour cranberry mixture over top of potatoes and dot with butter.

Bake for 30 minutes or until glazed and bubbly.

Yield: 8-9 servings.

* From my mom's recipe box

Gluten-Free Pie Crust

Ingredients:

2 3/4 C Pamela's Gluten-Free Bread Mix

1/2 T Kosher Salt

3 oz Cold Unsalted butter (6 T)

3/4 C + 1 T Shortening

1/4 - 1/2 C Icy cold water

Directions:

Measure 2 3/4 C of flour into a large bowl. Mix in kosher salt. 

Cut in butter with pastry cutter until butters are about pea-size. 

Cut in Shortening in same manner. 

Cut in water until pastry dough can be formed into a ball. 

Wrap ball in cling wrap and refrigerate at least one hour. 

Roll out onto a floured Silpat before moving to desired baking dish. 

Fill and bake according to pie recipe directions. 

Yield: 1 thick 10-inch pie crush with some to spare or enough for one 9x13 baking dish. 

* My sister's recipe

Black Bean Hummus

Ingredients:

2 C Black beans, cooked

1/2 t Dried chives

1 t Dried cilantro

1 T Tahini

1 Garlic clove

1/2 T Lime juice

2 t Ground cumin

1/4 t Salt

2 T Olive oil

Water

Directions:

Combine black beans, chives, cilantro, tahini, garlic, lime juice, cumin and salt in a food processor. 

While pureeing bean mixture, slowly add in olive oil. 

Add water as necessary to bring to desired consistency. 

Top with a little extra oil and cilantro. 

Note: To make pinto bean hummus, replace black beans with pinto beans and then follow original recipe. Also great with Lima beans!

* Adapted from http://www.bakeyourday.net/black-bean-hummus/

Black Bean and Sweet Potato Chili

Ingredients:

Olive oil

1 lb Ground Beef

1 Medium onion, chopped

2-4 Garlic cloves, minced

2 Bell peppers, chopped

3 Sweet potatoes, peeled and cut into large dices

3 15 oz Cans Diced tomatoes, undrained

1 15 oz Can Tomato sauce

2 C Black beans, cooked

2 t Chili powder

1 t Cumin

1 t Salt

Directions:

In a large pot, cook ground beef in olive oil on medium heat until no longer pink. Stir in garlic and onion and cook until onion is translucent. Add bell peppers and sweet potatoes and cook for five minutes. 

Add all remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, 1-2 hours. 

Sweet Potato Cornbread

Ingredients:

1 C All-purpose flour

1 C Yellow cornmeal

4 t Baking powder

1 t Salt

1/2 C Sugar

3 Sweet potatoes, cooked and mashed (or 16 oz canned)

2 Eggs

6 T Milk

3 T Vegetable oil

Directions:

Preheat oven to 400 degrees. 

In a medium bowl, mix together flour, cornmeal, baking powder, salt, and sugar. 

In a large bowl, mix together sweet potato, eggs, milk, and oil. 

Add dry ingredients to wet ingredients and mix until just combined. 

Spoon into greased muffin tin, or 8x8-inch casserole dish. Bake until done, about 18-25 minutes. 

* Adapted from http://www.food.com/recipe/sweet-potato-queen-cornbread-127202

Apple Spice Granola Muffins

Ingredients:

Muffins:

1 C All-purpose flour

3/4 C Whole wheat flour

2 t Baking powder

1/2 t Salt

1 t Ground cinnamon

2 Large eggs

3/4 C Brown sugar, packed

1/2 C Plain yogurt

2 T Butter, melted

3/4 C Granola

2 C Granny Smith apples, peeled and chopped into 1/4-inch pieces (about two apples)

Topping:

3/4 C Granola

1 T Brown sugar

1 t Maple syrup

Sprinkle of Ground cinnamon

Sprinkle of salt

Directions:

Preheat oven to 400 degrees. Line or grease muffin tin. 

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

In a medium bowl, whisk together eggs, brown sugar, yogurt and butter. 

Make a well in the flour mixture and pour in egg mixture. Mix until just combined. 

Fold in apples and granola. 

Spoon into muffin tin. 

In a small bowl, combine granola, brown sugar, maple syrup, cinnamon and salt for the topping. Sprinkle evenly on tops of muffins. 

Bake 18-20 minutes or until tester comes out clean. 

* Adapted from http://morecheesemorechocolate.com/2010/11/03/apple-granola-muffins/

Stuffed Pepper Soup

Ingredients:

1 T Olive oil

1 lb Ground beef

1 C Yellow onion, diced

2 Garlic cloves, minced

3/4 C Green bell pepper, chopped

3/4 C Red bell pepper, chopped

2 14.5 oz Cans Diced tomatoes, undrained

1 15 oz Can Tomato sauce

2 C Beef broth

1 T Dried parsley

1/2 t Dried basil

1/2 t Dried oregano

Salt and pepper

2 C Cooked white rice

Shredded mozzarella cheese

Directions:

In a large pot, cook beef and onion in olive oil. Add garlic and peppers. Cook for about two minutes. 

Add tomatoes, tomato sauce, beef broth, parsley, basil, and oregano. Add salt and pepper to taste. 

Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. 

Stir cooked rice into soup. Continue to simmer until rice is heated through. 

Serve topped with mozzarella cheese and garnish with more parsley. 

* Adapted from http://www.cookingclassy.com/2014/09/stuffed-pepper-soup/

Pumpkin Pie Spice

Ingredients:

1/4 C Ground cinnamon

1 T Ground nutmeg

1 T Ground ginger

1 1/2 t Ground cloves

Directions:

Mix all ingredients thoroughly in a small bowl. Use in any recipe that calls for pumpkin pie spice. 

* Adapted from http://allrecipes.com/recipe/pumpkin-pie-spice-ii/

Cranberry Apple Pumpkin Bundt Cake with Maple Glaze

Ingredients:

Cake:

1 1/2 C Peeled and diced Granny Smith Apples
2 T Butter, melted
1/2 C Finely chopped sweetened dried cranberries
1/2 C Firmly packed brown sugar
3 T Flour
2 C Sugar
1 C Butter, softened
4 Large eggs
15 oz Canned pumpkin
1 T Vanilla extract
3 C Flour
2 t Baking powder
2 t Pumpkin pie spice
1/2 t Baking soda

Glaze:

1/2 C Pure maple syrup
2 T Butter
1 T Milk
1 t Vanilla extract
1 C Powdered sugar

Directions:

Preheat oven to 325 degrees.

Grease and flour 10-inch bundt pan.

In a small bowl, toss diced apples with melted butter to coat. Add cranberries, brown sugar, and 3T flour.Toss until well-blended. Set aside.

In a large mixing bowl, beat granulated sugar and 1 C butter at medium speed until light and fluffy. Add eggs one at a time beating just until blended after each one. Add pumpkin and vanilla. Beat just until blended.

In a large bowl, combine 3 C flour, baking powder, pumpkin pie spice, and baking soda.

Gradually add flour mixture to mixing bowl beating until just blended after each addition.

Spoon half of batter into bundt pan. Spoon apple mixture over batter leaving 1/2-inch border around outer edge. Spoon in remaining batter on top of apple mixture.

Bake 70-80 minutes or until a long cake tester comes out clean.

Remove from oven and cool on wire rack for 15 minutes.

Remove from pan to wire rack and cool an additional 2 hours until completely cool.

When cake is cool proceed to making glaze.

In a small saucepan, bring maple syrup, butter, and milk to a boil over medium-high heat, stirring constantly. Boil for 2 minutes, stirring constantly.

Remove from heat. Whisk in vanilla.

Gradually whisk in powdered sugar until smooth. Stir gently for 3-5 minutes until mixture begins to thicken and cool slightly.

Immediately pour glaze onto cake.

* Adapted from http://homeiswheretheboatis.net/2012/11/18/cranberry-apple-pumpkin-bundt-cake/

Honey Corn Muffins

Ingredients:

1 C Yellow Cornmeal

1 C All-purpose flour

1 T Baking powder

1/2 C Sugar

1 t Salt

1 C Milk

2 Large eggs

1/4 C Butter, melted

1/4 C Honey

Directions:

Preheat oven to 400 degrees. 

Line a 12-cup muffin tin with papers. 

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

In a separate medium bowl, whisk together milk, eggs, butter, and honey. 

Add wet ingredients to dry mixing until just combined. 

Pour into muffin cups and bake for 15 minutes, until golden. 

Remove to cooling rack. 

* Adapted from http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-cornbread-muffins-recipe.html

Light and Fluffy Fruit Dip

Ingredients:

8 oz Lite Whip Cool Whip

32 oz  Low-fat Vanilla Yogurt

3.4 oz Package Instant Vanilla Pudding Mix

Directions:

In a large bowl, thoroughly mix all ingredients. 

Cover and refrigerate for 30 minutes before serving.

* Adapted from http://layersofhappiness.com/the-best-fruit-dip-ever/

Slow-Cooker Tomato Basil Soup

Ingredients:

3 28-oz Cans Whole, peeled tomatoes (or 10 1/2 C Fresh whole, peeled tomatoes)
3 T Olive oil
3 Large Carrots, peel and chopped
2 Medium Onions, chopped
4 Cloves Garlic, peeled
1/2 t Crushed Red pepper flakes
2 t Salt
1 Quart Chicken broth
10 Fresh basil leaves, plus more for garnish
Freshly grated Parmesan cheese or sour cream, for serving

Directions:

Combine all ingredients in slow-cooker. Cook on low for 7 hours.

Puree batches in blender (or blend using immersion blender).

Return to slow-cooker and continue cooking until ready to serve.

Garnish with fresh basil and parmesan or sour cream.

Yield: 8-10 Servings

* Adapted from http://momswithcrockpots.com/2013/10/crock-pot-tomato-basil-soup/

Zucchini Banana Bread or Muffins

Ingredients:

3 Large bananas, mashed

1/2 - 3/4 C Sugar

1 C Shredded zucchini, drained

1 Egg, beaten

2 C All-purpose flour (or Gluten-Free Flour Blend)

1 t Baking powder

1 t Baking soda

1/2 t Salt

1 t Cinnamon

2 T Butter, melted (or 2 T light flavored olive oil)

1/2 C Raisins or dried cranberries (optional)

1/2 C Chopped walnuts or pecans (optional)

Directions:

In a large mixing bowl, combine banana, sugar, zucchini, and egg. 

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

Add dry ingredients to wet ingredients. Mix thoroughly. 

Add melted butter and mix. 

Add raisins and nuts, if desired. 

Pour into greased loaf pan. Bake at 350 degrees for one hour (15-20 minutes for Muffins) or until toothpick comes out clean. 

Yield: 1 Loaf or 12 Muffins

* Adapted from http://beautyandbedlam.com/zucchini-banana-bread/

Spiced Apple Slow Cooker Smoked Sausage

Ingredients:

2 lbs Smoked sausage or kielbasa, fully cooked

3/4 C Brown sugar

1 C Chunky applesauce

2 T Dijon mustard

2 Garlic cloves, minced

Directions:

Cut sausage into 1- or 2-inch long pieces. 

Combine all ingredients in slow-cooker. Cook on low until thoroughly heated (about six hours). 

Serve over rice or as appetizer. 

Yield: 4-6 servings as main dish or 12 servings as appetizer 

* Adapted from http://pork.betterrecipes.com/appley-kielbasa.html

Cucumber Salad

Ingredients:

8 C Cucumber, peeled and cut into quartered slices (about 8 medium cucumbers)

1 C Mayonnaise

3/4 C Sweet onion, chopped

1 t Dried Dill

1/4 t Garlic powder

1/8 t Black pepper

1/2 t Kosher salt

4 oz Sharp cheddar, cut into small cubes

Directions:

Combine all ingredients. Cover and refrigerate overnight. 

Yield: 8-10 Servings

Tip: For lighter version use half regular mayonnaise and half light mayonnaise. 

* My recipe

Peach Muffins

Ingredients:

1 Egg, slightly beaten

1/4 C Unsweetened applesauce

2/3 C Sugar

1/2 t Salt

1/4 t Cinnamon

1 t Lemon juice

1/4 t Vanilla extract

2 C All-purpose flour

1 T Baking powder

1 C Milk

1 C Peaches, peeled and diced

Directions:

Preheat oven to 400 degrees. 

Grease 12-cup muffin tin or line with papers. 

In a large bowl, combine egg, applesauce, sugar, salt, cinnamon, lemon juice, and vanilla extract. 

In a medium bowl, combine flour and baking powder. 

Measure out milk. 

Alternate adding flour mixture and milk to egg mixture. Mix until just combined. 

Fold in peaches. 

Bake for 18-20 minutes or until toothpick comes out clean. 

* Adapted from http://www.loveandlaundry.com/2013/07/peach-muffins-from-yummy-healthy-easy.html

Peaches and Cream Puff (German) Pancake

Ingredients:

4 T Butter

4 Eggs

3/4 C Milk

3/4 C Flour

1/8 t Salt

2 Large peaches

1/4 C Brown sugar

Whipped cream

Maple syrup (optional)

Directions:

Preheat oven to 400 degrees. 

Put butter in pie pan or other round 8-inch pan. Place in oven until butter is melted. Remove from oven. 

In a large bowl, whisk together eggs, milk, flour, and salt. 

Pour egg mixture in pan. 

Bake 18-20 minutes until done. Remove from oven. 

Cover with peach slices. Cover peaches with brown sugar. 

Return to oven and bake an additional 2-3 minutes until brown sugar is melted. 

Top with whipped cream and syrup if desired. 

Yield: 4 Servings

* Adapted from http://lecremedelacrumb.com/2013/10/peaches-n-cream-german-puff-pancake.html

Refrigerator Bread and Butter Pickles

Ingredients:

1 1/2 lbs Cucumber, sliced 1/4-inch thick

1 1/2 T Kosher salt

1 C Thinly sliced sweet onion

1 C Sugar

1 C White vinegar

1/2 C Apple cider vinegar

1/4 C Light brown sugar

1 1/2 t Mustard seeds

1/2 t Celery seeds

1/8 t Ground turmeric

Directions:

In a medium-large bowl, sprinkle salt on cucumber slices. Cover and refrigerate for 1 1/2 hours. 

Rinse cucumbers thoroughly in a colander under cold water. 

Drain well. Return to bowl. Add onion and toss with cucumbers. 

Put cucumbers and onions in jars (whatever size you like) and leave a little room for vinegar mixture. 

In a medium saucepan, combine sugars, vinegars, seeds, and turmeric. Bring to a simmer over medium heat, stirring to dissolve sugars. 

Pour the hot vinegar mixture over the cucumbers. Let stand at room temperature for 1 hour. 

Cover and refrigerate 24 hours. Enjoy!

* Adapted from http://www.browneyedbaker.com/2011/08/25/bread-and-butter-pickles/

Zesty Dill Refrigerator Pickles

Ingredients:

1 1/2-2 lbs Cucumber

1 Jalapeño pepper, quartered (or hot pepper of choice, dried peppers are good too!)

2 Garlic cloves, quartered

2 T Chopped fresh dill

1 1/2 t Whole black peppercorns

1 1/2 t Ground coriander 

1 1/2 C White vinegar

3/4 C Apple cider vinegar

3/4 C Water

1/4 C Kosher salt

Directions:

Slice cucumber is desired shape. 

Arrange cucumbers in jars. 

Divide hot pepper, garlic, dill, peppercorns, and coriander between jars. 

In a medium pot, bring vinegars, water, and salt to a boil. Stir to dissolve salt. 

Divide brine among jars and screw on lids. 

Let jars come to room temperature and then refrigerate. 

Allow to set for at least three days before opening. 

Will stay in refrigerator for several months. 

Yield: 3 Pint jars

*Adapted from http://alldayidreamaboutfood.com/2011/07/spicy-dill-refrigerator-pickles-secret-recipe-club.html

Creamy Slow-Cooked Beef Tips

Ingredients:

3 lb Sirloin Tip, cut into cubes

1/4 C Flour

2 10-oz Can Golden cream of mushroom soup

2 T Dried minced onion

2 T Worcestershire sauce

3 C Fresh mushrooms, quartered

8 oz Cream cheese

Directions:

Combine all ingredients except cream cheese in slow-cooker. Cook on low 6-8 hours. 

When desired tenderness is reached, stir in cream cheese. 

Serve over rice, mashed potatoes, or egg noodles. 

* Adapted from http://www.food.com/recipe/crock-pot-beef-tips-with-creamy-gravy-275494

Cake Mix Chocolate Zucchini Muffins

Ingredients:

1 Chocolate cake mix

2 C Shredded zucchini

3 Eggs

Water, as needed

Directions:

Preheat oven to 350 degrees. Line a pan with muffin cups. 

In a large bowl, lightly beat eggs. Add zucchini and combine thoroughly. 

Add cake mix and combine. If needed, add water until cake mix becomes a thick batter. 

Fill muffin cups about 3/4 full. Bake until toothpick comes out clean. About 25 minutes. 

Remove from oven. Allow to cool in pan for five minutes. 

Remove to cooling rack. 

Serve immediately or refrigerate. 

Optional: To eat as cupcakes, top with frosting!

Yield: 12+ muffins, depending on size of cake mix

* Adapted from http://sweetcsdesigns.com/4-ingredient-chocolate-zucchini-bread/

Refrigerator Pickled Jalapeño Slices

Ingredients:

2 lb Fresh jalapeños, cut into 1/8-inch slices

2 1/4 C Vinegar

2 1/4 C Water

2 T Sugar (optional)

Per pint:

1/2 t Kosher salt

1/2 t Whole black peppercorns

1/2 t Whole cumin seeds

1/4 t Whole coriander seeds

1 Bay leaf

1 Garlic clove, peeled

Directions:

Boil enough jars and lids to hold 4 pints of pickled jalapeño slices. Keep jars warm until ready to fill. 

In 2-quart pan, combine vinegar, water, and sugar. Heat until just before it starts to boil. 

Add salt, pepper, cumin, coriander, bay leaf, and garlic to each jar.

Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled.

Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."

Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months. 

* Adapted from http://www.theyummylife.com/Pickled_Jalapeno_Peppers

Zucchini Crisp

Ingredients:

2 C Flour

1 C Sugar

1/4 t Cinnamon

1/4 t Salt

3/4 C Butter, cold

4-5 C Zucchini, peeled and cubed (or combination of zucchini and apples)

1/3 C Lemon Juice

1/2 C Sugar

1/2 t Cinnamon

1/4 t Nutmeg

Directions:

Combine flour, sugar, cinnamon and salt.

Cut in butter until crumbly.

Reserve 1 1/2 cups.

Pat remaining mix into bottom of greased 8x8-inch pan. 

Bake at 375 degrees for 8 minutes.

Place zucchini and lemon juice in saucepan. Bring to boil.

Reduce heat and cook 6-8 minutes until zucchini is tender.

Stir in sugar, cinnamon and nutmeg.

Cover and simmer 5 minutes.

Spoon over pre-baked crust.

Sprinkle with remaining crumb flour mix.

Bake at 375 degrees for 35-40 minutes or until golden brown.

Note: For a lighter crisp, cut all crust ingredients in half. Forego the bottom crust and use as topping only. 

* Adapted from http://musthavemom.com/2012/08/zucchini-dessert-crisp-recipe-tastes-just-like-apples.html

Gluten-Free Zucchini Muffins

Ingredients:

1 1/2 C Gluten-Free All-purpose baking mix

1/2 t Baking powder

1/2 t Baking soda

1/2 t Salt

1/2 t Pumpkin pie spice

2 Eggs

1/2 C Sugar

1/2 C Coconut oil

1 t Vanilla extract

1 C Zucchini, grated

Directions:

Preheat oven to 350 degrees. Line a muffin pan with baking cups.

In a small bowl, mix together the dry mix ingredients and set-aside.

In a mixing bowl, add the eggs and beat for about 2 minutes.

Pour in sugar and beat for an additional 2 minutes.

Add the oil slowly and beat for 1-2 minutes.

Add vanilla and zucchini and beat until just combined.

Add the dry flour mixture to your wet mixture and beat until combined.

Spoon into muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. 

Cool in pan for a few minutes before removing to a wire rack to cool thoroughly.

Store in airtight container or in the fridge.

Yield: 12 Muffins

* Adapted from http://alittleinsanity.com/gluten-free-zucchini-bread-recipe/

Ways to Season Slow-Cooked Beef Roast

Option 1:

Tomato (diced, whole peeled, sauce, or juice), bay leaf, dried minced onion. 

Option 2: 

Beef base (broth, bouillon), dried minced onion, dry ranch seasoning mix. 

Option 3:

Prepared mustard, dried minced onion. 

Option 4:

Cream of mushroom soup, dry onion soup mix. 

Option 5:

Dry onion soup mix, bay leaf. 

Option 6:

A-1 Steak sauce, dry onion soup mix. 

Option 7:

Dried minced onion, whole peeled tomatoes, Cajun seasoning, and sweet potatoes. Serve topped with sour cream. 

Option 8: 

Beef base, whole fresh mushrooms, tarragon. 

Option 9:

Diced tomatoes, diced tomatoes with green chilies, chili spices, red onions, and green pepper.

Ginger Cookies

Ingredients:

3/4 C Shortening

1/4 C Molasses

1 C Sugar (plus more for dipping)

1 Egg

2 C Flour

1 1/2 t Ground Ginger

1 t Ground Cinnamon

2 t Baking Soda

1/2 t Salt

Directions:

Preheat oven to 350 degrees. 

In a mixer, combine shortening, molasses, sugar, and egg. 

In a separate bowl, combine flour, ginger, cinnamon, baking soda, and salt. 

Add dry ingredients to wet ingredients and mix. 

Roll into 1-inch balls, dip tops of balls into sugar, and place on lightly greased cookie sheet about 1 1/2 inches apart. 

Bake 12-15 minutes. 

Remove to cooling rack. 

Yield: About 30 cookies

* Old family recipe