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.

Slow-Cooker Cajun Red Beans and Rice

Ingredients:

1 lb Dried Small red beans (or pinto beans)

13-16 oz Smoked sausage

5 C Water

8 oz Tomato sauce

1 T Worcestershire sauce

1 t Salt

1/2 t Black pepper

1 1/2 T Cajun Spice Mix

2 1/2 T Dried minced onion

Directions:

Combine all ingredients in crockpot and cook on low for 8 hours. 

Serve over rice. 

* Adapted from http://www.plainchicken.com/2012/02/slow-cooker-red-beans-rice.html

Ginger Beef with Kale and Mushrooms

Ingredients:

1/3 C Soy sauce

1/2 C Beef broth 

3 T Rice vinegar 

2 T Corn starch

2 T Shredded ginger (or 2 t ground ginger)

2 Garlic cloves, minced

1/4 t Black pepper

1 lb Sirloin tip steak, thinly sliced into strips

1 lb Mushrooms, quartered

3 C Kale, chopped

2 green onions, thinly sliced 

Directions:

In a medium bowl, whisk together soy sauce, beef broth, rice vinegar, corn starch, ginger, garlic and pepper. 

Toss in steak, cover and allow to marinate overnight. 

Heat 2 T olive oil in a large skillet on medium heat. Add steak to pan, reserving liquid. 

Once steak is cooked, remove steak and set aside. 

Add mushrooms, kale and reserved marinade to pan. Cook and stir occassionally until mushrooms are done and sauce has thickened. 

Add in the steak, and toss to combine. Serve immediately over rice or rice noodles, garnished with chopped green onions. 

 Yield: 3 Servings

* Adapted from http://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/

Bean and Bacon Soup

Ingredients:

12 oz Bacon, cooked and diced (reserve bacon grease)

1 C Diced Yellow onion

1 C Diced Celery

1 C Diced Carrots

2 Garlic cloves, minced

4 C Chicken broth

6 C Great Northern beans, cooked

Salt and pepper, to taste

Optional: 8 oz Tomato sauce (this will not be nightshade-free)

Directions:

In a large pot, cook onions, celery and carrots in bacon grease until they begin to soften. Add garlic and cook for an additional minute. 

Stir in broth and beans. Season with salt and pepper. 

Bring to a boil then reduce heat and simmer one hour. 

Using an immersion blender, purée about half of the soup. (You can also transfer soup to a blender)

If desired, add tomato sauce. 

Add 2/3 of the bacon and stir to combine. 

Simmer until heated though. 

Serve topped with remaining bacon. 

* Adapted from http://www.tasteandtellblog.com/homemade-bean-bacon-soup/

Gluten Free Pineapple Cake

Ingredients:

Cake:

2 C Gluten-Free All Purpose Flour

1 C Sugar

1 t Baking soda

1/2 t Salt

2 Eggs

1/2 C Unsweetened applesauce

1/3 C Mashed banana

20 oz Can Crushed Pineapple (with juice)

Syrup:

3/4 C Butter

1/2 C Sugar

1/2 C Evaporated milk

1 t Vanilla extract

Directions:

Preheat oven to 350 degrees. 

Grease a 9x13 pan.

Cake:

In a large bowl, mix together flour, sugar, baking soda and salt. Stir in beaten eggs, banana, pineapple with juice and applesauce. 

Pour batter into prepared pan. 

Bake for 30 minutes or until done. 

Syrup:

In a medium saucepan, combine butter, evaporated milk, sugar and vanilla. 

Bring mixture to boil over medium heat and cook for about 5 minutes. 

Pour over cake while still syrup and cake are both still warm. 

Serve room temperature. Refrigerate leftovers. 

* Adapted from http://allrecipes.com/Recipe/Pineapple-Cake-II/Detail.aspx

Strawberry Banana "Ice Cream"

Ingredients:

4 Bananas, sliced and frozen

1 C Frozen sliced strawberries

1/4 C Whipping cream

1 t Vanilla

Directions:

Puree bananas and strawberries in food processor until well-mixed.

Add whipping cream and vanilla and continue to process until desired consistency is reached. 

Freeze until solid or soft-serve.

* Adapted from http://www.skinnymom.com/2014/07/20/recipe-4-ingredient-strawberry-banana-ice-cream/

Chicken Noodle Casserole

Ingredients:

2 C Egg noodles, uncooked

2 C Cubed Chicken, cooked

16 oz Frozen Mixed vegetables (peas, carrots, green beans, corn)

1 C Milk

1 10 oz Can Cream of Chicken soup

1 10 oz Can Cream of Mushroom soup

3/4 t Salt 

1/2 t Black pepper

2 1/2 T Dried minced onion (or 1/2 C Chopped fresh onion)

2 T Butter, melted

1/2 t Italian seasoning

Directions:

Preheat oven to 350 degrees. Grease an 8x8-inch casserole dish. 

Cook egg noodles according to package directions. 

In a large bowl, thoroughly combine all other ingredients. 

When noodles are done and drained, fold into chicken mixture. 

Scoop mixture into casserole dish and bake, covered, for 30 minutes. 

Remove cover and bake an additional 10-15 minutes or until heated through. 

* Adapted from http://www.thetaylor-house.com/chicken-noodle-casserole-perfect-comfort-food/

Gluten Free Chocolate Sheet Cake

Ingredients:

Cake:

1 C Unsalted butter

1 C Water

4 T Unsweetened Cocoa powder

2 C Sugar

1/2 t Salt

2 C Gluten-Free All-Purpose Flour

1 t Baking soda

2 Eggs

1 C Sour cream

1 t Vanilla extract

Frosting:

1/2 C Unsalted butter

6 T Milk

4 T Unsweetened Cocoa Powder

1 lb Powdered sugar

1 t Vanilla extract

1 C Semi-sweet Chocolate chips (optional)

Directions:

Cake:

Preheat oven to 350 degrees. 

Grease and flour an 11x17-inch rimmed cookie sheet. 

In a medium saucepan, combine butter and water and bring to a boil. Remove from heat.

In a large mixing bowl, combine cocoa powder, sugar, salt, flour, baking soda, eggs, sour cream and vanilla. 

Add butter and water mixture to flour mixture. Mix well. 

Pour/spread into cookie sheet. 

Bake 15-20 minutes. 

Remove from oven. 

Optional: Sprinkle chocolate chips over hot cake. 

Frosting:

In a large mixing bowl, gently stir together cocoa powder and powdered sugar. 

In a medium saucepan, bring butter and milk to a boil. Pour over powdered sugar mixture. 

Add vanilla and stir until combined. 

Pour over hot cake and spread, with a spatula, from the middle toward the edges. 

Yield: 24 Servings

* Adapted from http://www.helloglutenfree.com/2012/03/06/gluten-free-texas-sheet-cake/

Peanut Butter & Honey Cereal Bars

Ingredients:

1/2 C Peanut butter

1/2 C Honey

3 - 3 1/2 C Cereal

Directions:

In a medium, microwave-safe bowl, combine honey and peanut butter. Microwave for about 20 seconds and stir until smooth. 

Mix in cereal. 

Press firmly into 8x8-inch glass baking dish. Let sit at least an hour. Cut and enjoy!

Pictured made with Honey Smacks. 

Cereal Treat Bars

Ingredients:

4 T Butter

13 oz Marshmallow Fluff (Creme)

8 C Cereal

Directions:

In a large pot over medium heat, melt butter. 

Stir in Marshmallow Fluff until combined and smooth. 

Remove from heat. 

Mix in cereal 2 cups at a time. 

Press firmly into 9x13 glass or Pyrex baking dish. 

Allow to sit for one hour before cutting. 

Pictured made with Honey Chex:

* Adapted from http://www.onsuttonplace.com/2014/01/the-best-rice-krispies-treats/