Wednesday, August 24, 2016

Italian Pork Sausage

Ingredients:

1/2 t Ground Black Pepper
1 t Dried Parsley
3/4 t Italian Seasoning
1/2 t Garlic Powder
1/4 t Red Pepper Flakes or 1/16 t Cayenne Pepper
1/4 t Fennel Seeds
1/4 t Paprika or Smoked Paprika
1/2 t Minced Dried Onion
1 t Sea Salt
1 Pound Ground Pork

Directions:

Mix all ingredients together thoroughly. Cover and refrigerate for 2-24 hours. 

Cook and use in place of ground Italian sausage in any recipe!


Thursday, August 11, 2016

Vanilla Coffee Creamer

Ingredients:

1 t Vanilla Extract
Half-and-half (optional)

Directions:

Combine ingredients together. Dilute with half-and-half to desired sweetness. Store in refrigerator. 

Sweetened Condensed Milk

Ingredients:

1 C Evaporated Milk
1 1/4 C Sugar

Directions:

Combine ingredients in a saucepan over medium-low heat. Stir constantly until sugar is completely dissolved. 

Monday, August 8, 2016

Gluten Free Buttermilk Chocolate Chip Muffins

Ingredients:

1 1/2 C Buttermilk (or plain milk kefir)
1/2 C Coconut Oil, melted
2 Large Eggs
1 C Sugar
2 t Vanilla Extract
3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)
4 t Baking powder
1/4 t Salt
2 C Chocolate Chips

Directions:

Preheat oven to 425 degrees. 

Grease or line two muffin tins. 

In a large mixing bowl, combine the buttermilk (or kefir), oil and eggs. Mix together.

Mix in sugar and vanilla. 

Mix in flour 1/2 C at a time until thoroughly combined. 

Fold in baking powder.

Fold in chocolate chips. 

Spoon batter into muffin tins. 

Bake for 5 minutes. 

Reduce temperature to 375 degrees and continue baking for about 8 more minutes. 

Remove from oven and cool in muffin tin for a couple of minutes before removing to cooling rack to finish cooling. 

Yield: 2 Dozen Muffins