Holiday Cheese Ball

Ingredients:

16 oz Cream Cheese (do not use reduced fat), room temperature

10 oz Crushed Pineapple, drained

3 T Chopped Green Onions

1 1/2 C Chopped Pecans, divided

1/2 C Finely Diced Green Pepper

1 T Lawry's Seasoned Salt

Directions:

Mix together cream cheese, crushed pineapple, green onions, 3/4 C pecans, green pepper and seasoned salt. 

Form into a ball. 

Refrigerate for 1 hour. 

Roll in remaining 3/4 C pecans. 

Serve with crackers using a cheese knife!

Note: If any ingredients seem particularly moist, dab with paper towel before mixing in. 

* Adapted from my aunt Karen's recipe

Black Currant Scones

Ingredients:

2 1/2 C All-Purpose Flour

1 T Baking Powder

1/2 t Salt

1/2 C Sugar 

1 1/2 C Dried Black Currants (or other dried fruit)

1 C Heavy Cream (or Plain Milk Kefir)

3 T Unsalted Butter, melted, optional 

Extra sugar for dusting, optional

Directions:

Preheat oven to 375 degrees F. 

Pour dried currants into heavy cream and let soak while mixing dry ingredients. 

In a large mixing bowl, sift or or whisk together flour, baking powder, salt and sugar. 

Stir in currant and milk mixture and mix until combined. 

Roll out dough to 1 in thickness and cut into circles or triangles or scoop into spoonfuls. Place desired shapes onto parchment-lined baking sheet.

Paint scones with butter then sprinkle with sugar, if desired.

Bake in center of oven until golden, about 15 min. 

Remove from oven and allow to cool before serving. 

Top with lemon curd and clotted cream and serve with black tea!

Yield: About 2 dozen small scones or 18 larger scones 

* Adapted from my friend Sarah's recipe

Norwegian Spice Cookies

Ingredients:

3 C All-Purpose Flour
2 t Ground Cinnamon
2 t Ground Ginger
1 t Ground Cloves
1/2 t Ground Nutmeg
1/2 t Ground Cardamom
3/4 t Sea Salt
1 C Butter, room temperature
1 1/2 C Sugar
2 Large Eggs
1 t Vanilla Extract
1 Egg White (optional)
1 T Water (optional)

Directions:

In a large bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, cardamom and salt. Set aside.

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

Add eggs, one at a time mixing in between, and add vanilla and mix several minutes until slightly fluffy. 

Mix dry ingredients into wet ingredients.

For cut-out Cookies: Cover and refrigerate dough for one hour before rolling out and cutting with cookie cutters.

For softer, round cookies: Skip refrigeration step. Roll into 1-inch balls.

For either shape, preheat oven to 350 degrees F. Place dough shapes or balls on parchment-lined cookie sheets. If desired, mix egg white and water to create egg wash and brush on tops of cookies. Bake 10-12 minutes or until slightly golden. Remove to cooling rack.

Serve with coffee or black tea.

* Adapted from http://www.geniuskitchen.com/recipe/norwegian-spice-cookies

Slow-Cooker Chicken and Navy Bean Soup

Ingredients:

1 lb Navy Beans, rinsed (and soaked overnight, if desired)

8 C Homemade or Quality Chicken Broth

2 C Pre-Cooked Chicken, diced or shredded

2 T Olive Oil

1/2 t Granulated Garlic

3 T Dried Minced Onion

1/2 lb Carrots, peeled and sliced

6 Celery Stalks, sliced

1 Bay Leaf

1 T Fresh Rosemary (or 1 t Dried Rosemary)

1/2 T Fresh Thyme (or 1/2 t Dried Thyme)

1/2 t Smoked Paprika

1/2 t Ground Black Pepper

2 t Sea Salt (plus more to taste)

Directions:

Combine all ingredients in slow-cooker and cook on low for 8 hours. 

Taste for salt and add more if needed. 

Serve with fresh rolls or cornbread!

* Adapted from https://www.happy-mothering.com/02/recipes/slow-cooker-navy-bean-soup/

Pork or Turkey Breakfast Sausage

Ingredients:

1 t Salt

1/2 t Dried Parsley

1/4 t Rubbed Sage

1/4 t Ground Black Pepper

1/4 t Dried Thyme

1/8-1/4 t Crushed Red Pepper Flakes

1/4 t Ground Coriander

1 lb Ground Pork or Ground Turkey

Directions:

In a small bowl, combine all herbs and spices. Stir well. 

Place ground meat in a large bowl. Pour spice mixture into meat and use a fork to stir and combine. 

Use immediately or cover and refrigerate up to overnight. 

Cook in skillet over medium heat or as you would any ground sausage. 

Note: For hot sausage, add 1/4-1/2 t Cayenne Pepper. 

* Adapted from http://www.geniuskitchen.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

Creamy Tomato Bisque

Ingredients:

2 T Extra Virgin Olive Oil

1 Medium Yellow Onion, diced

3-4 Garlic Cloves, peeled and crushed

2 T Chopped Fresh Basil Leaves (or 2 t Dried Basil)

1/2 T Fresh Oregano Leaves (or 1/2 t Dried Oregano)

1/2 T Fresh Thyme Leaves (or 1/2 t Dried Thyme)

1 28 oz Can Whole Stewed Tomatoes or Crushed Tomatoes, undrained

1 14 oz Can Italian Style Diced Tomatoes, undrained

2 C Chicken Broth

1/4 C Heavy Cream or Heavy Whipping Cream, plus more to taste and for garnish

Salt and pepper, to taste

Directions:

Heat olive oil in a large pot over medium heat. Add onions and cook until soft. 

Add garlic, basil, oregano and thyme. Cook for about 2 more minutes. 

Add the cans of tomatoes (including liquid) and chicken broth. Bring to a boil and then simmer for 5-10 minutes. 

Using an immersion blender, blend soup in the pot to desired consistency. 

Add 1/4 C (or more to taste) cream and add salt and pepper to taste. 

Serve topped with shredded Parmesan cheese and a drizzle of additional cream. 

Yield: 4 Servings

* Adapted from October 2017 MyMagazine

Quick and Easy Chocolate Pie (with Crustless Option)

Ingredients:

1 or 2 Unbaked Pie Crusts, regular, gluten-free or graham cracker

7 T Cocoa Powder

2 C Sugar

4 Eggs

1/2 C Melted Butter

1 12 oz Can Evaporated Milk

Directions:

Preheat oven to 350 degrees F. 

In a large bowl, whisk together cocoa powder and sugar. 

Whisk in eggs and melted butter. Whisk in evaporated milk. 

Pour into prepared pie crust(s) and or custard baking dishes.

Bake pie(s) for 50-60 minutes or until center is no longer jiggly. 

For crustless pies in custard baking dishes, place filled dishes in a larger baking dish and add hot water to the dish up the level of the pie filling in the custard cups. May take less time to bake than pies. 

Serve warm, room temperature or cold with whipped cream. Refrigerate leftovers. 

Yield: 12 Servings

* Adapted from http://tastykitchen.com/blog/2012/05/easy-chocolate-pie/

Cream Cheese Frosting

Ingredients:

8 oz Cream Cheese, softened
1/2 C Butter, softened
1 t Vanilla Extract
3 C Powdered Sugar

Directions:

In a large mixing bowl, beat together cream cheese and butter together until smooth and creamy.

Stir in vanilla. Stir in powdered sugar. Add more powdered sugar if needed to reach desired consistency.

Spread or pipe on cooled cakes and cupcakes. Refigerate.

Can be frozen.

Gluten Free Zucchini Cranberry Cake

Ingredients:

2 Eggs
1/4 C Light Tasting Olive Oil
1/4 C Applesauce
1/2 C Brown Sugar, packed
1/2 C Sugar
1 t Vanilla Extract
1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)
1/8 t Baking Powder
1 t Baking Soda
3/4 t Ground Cinnamon
1/2 t Salt
1/4 t Ground Nutmeg
1 C Shredded Zucchini
1/2 C Dried Cranberries
1/2 C Chopped Pecans

Directions:

Preheat oven to 350 degrees F.

Grease an 8x8-inch baking dish.

In a large bowl, whisk together eggs, oil, applesauce, sugars and vanilla extract.

Add in flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir until combined.

Fold in zucchini and stir until mixed in.

Fold in cranberries and pecans.

Spoon into prepared baking dish.

Bake for 30-35 minutes or until tester inserted in center comes out clean.

Remove from oven and cool completely.

Top with cream cheese frosting and serve immediately or refrigerate until ready!

If desired, sprinkle cinnamon-sugar over the top of the cream cheese.

Note: Can be doubled for a 9x13-inch cake.

* Adapted from http://www.sixsistersstuff.com/recipe/2014/09/cinnamon-zucchini-cake-with-cream-cheese-frosting/

Gluten Free Chocolate Chip Cookies

Ingredients:

10 T Butter, softened

1/2 C Packed Brown Sugar

1/2 C Sugar

1 Egg

1 t Vanilla

1 1/2 C Oat Flour

1 C Pamela's Gluten-Free Bread Mix (or other GF baking mix)

3/4 t Baking Soda

1/2 t Salt

10 oz Chocolate Chips

Directions:

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

Add egg and vanilla and mix well. 

In a medium bowl, whisk together flours, baking soda and salt. 

Pour dry ingredients into wet and mix until combined. Stir in chocolate chips

Cover and refrigerate dough for at least one hour. 

Preheat oven to 350 degrees F. 

Drop spoonfuls of dough into baking sheet and bake for 12-15 minutes or until edges are golden brown. 

Remove from oven and let cool on pan for 2 minutes before removing to wire cooling rack. 

Yield: 2 Dozen Large Cookies

Cilantro Lime Quinoa and Black Beans

Ingredients:

1 C Quinoa, rinsed
2 C Chicken Broth
1 15 oz Can Black Beans, rinsed
1 C Diced Tomatoes (fresh or canned)
1 T Lime Juice, fresh or bottled
1 t Dried Cilantro
1/2 t Ground Cumin
Salt, to taste

Directions:

In a medium saucepan, bring quinoa, chicken broth and black beans to a boil. Reduce heat to low and simmer, covered for about 15 minutes. 

Uncover and stir in diced tomatoes, lime juice, dried cilantro and Cumin. Simmer, uncovered as needed to evaporate any excess liquid, stirring frequently. 

Salt to taste and serve with sour cream. 

Yield: 4-5 Servings

Creamy Bacon Mushroom Chicken

Ingredients:

4-5 Boneless, Skinless Chicken Thighs

1 T Olive Oil

2 t Italian Seasoning

Salt and Pepper

8 oz White Mushrooms, sliced

8 oz Baby Portabello Mushrooms, quartered

1 lb Bacon

1 C Heavy Cream

1/2 t Salt

1/4 t Pepper

1 t Garlic Powder

1 T Fresh Thyme Leaves (or 1 t Dried Thyme)

Directions:

Preheat oven to 350 degrees. 

Pour olive oil in a large skillet and heat to medium-high. Place chicken thighs in skillet and coat each side with salt, pepper and Italian seasoning. Sear both sides of chicken for 1-2 minutes or until brown. 

Remove chicken from skillet and place in greased baking dish. Bake for 20 minutes in preheated oven or until cooked through. 

While chicken is baking, cook and crumble bacon in skillet that the chicken was in. Remove bacon and set aside. Add mushrooms to skillet and sauté in bacon grease until soft. Drain excess bacon grease, as desired. 

When chicken is done cooking, remove from oven and set aside. 

Add bacon back into skillet with mushrooms. Stir in cream, salt, pepper, garlic powder and thyme. 

Bring to a simmer until sauce begins to thicken. Add chicken back into skillet and heat through. 

Serve immediately on quinoa cooked in chicken broth. 

Yield: 4-5 Servings

*Adapted from 

https://therecipecritic.com/2016/08/creamy-bacon-mushroom-thyme-chicken/

Gluten Free Palisade Peach Upside-Down Cake

Ingredients:

3/4 C Butter, softened, divided

1/2 C Packed Brown Sugar

2-3 Fresh, Ripe Palisade Peaches, sliced (or other peaches)

3/4 C Sugar

1 Egg

1/2 t Almond Extract

1/2 C Milk

1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)

1 1/4 t Baking Powder

1/4 t Salt

Directions:

Preheat oven to 350 degrees. 

Place 1/4 C butter in a 9-inch round baking pan and set in oven to melt butter. 

Remove from oven and swirl butter around to coat bottom of pan. 

Sprinkle with brown sugar. 

Arrange peach slices in single layer on top of brown sugar. 

In a large bowl, cream sugar and remaining butter together. Beat in egg, almond extract and milk. 

In a medium bowl, mix together flour, baking powder and salt. Add to creamed mixture and stir until combined. 

Spoon batter over peaches. 

Bake in preheated oven for 45-50 minutes or until tester inserted in center comes out clean. 

Remove from oven and cool in pan 15 minutes before inverting onto serving dish. 

Serve warm or at room temperature with vanilla ice cream. 

Yield: 6-8 Servings

* Adapted from https://www.tasteofhome.com/recipes/upside-down-peach-cake

Slow-Cooker Lentil Vegetable Soup

Ingredients:

3-4 Carrots, sliced

3-4 Celery Stalks, sliced

3 T Dried Minced Onion

1 t Garlic Powder

2 C Dry Green Lentils, rinsed

8 C Chicken or Vegetable Stock (for vegetarian)

1 14oz Can Diced Tomatoes, undrained

1 Bay Leaf

1 t Dried Thyme

2 t Sea Salt, plus more to taste

1 t Ground Black Pepper

1 t Ground Cumin

1/2 T Red Wine Vinegar

2 C Chopped Kale or Spinach, fresh or frozen

Directions:

Add all ingredients to slow-cooker and stir together. 

Cook on low 8-9 hours. 

Remove bay leaf before serving. 

Yield: 6 Servings

* Adapted from https://www.everydaymaven.com/2011/crockpot-lentil-soup/

Simple and Delicious Prime Rib Roast

Ingredients:

Prime Rib, bone-in and tied with butcher's twine

Olive Oil

1 T Dried Thyme

1 T Dried Rosemary

1 T Black Pepper

1 T Onion Powder

1 T Garlic Powder

3 T Kosher Salt

Directions:

If frozen, thaw prime rib overnight in refrigerator. 

Set out meat four hours prior to cooking. 

In a small bowl, combine thyme, rosemary, pepper, onion powder, garlic powder and kosher salt. 

Place meat in a roasting pan on top of a rack, bones on the bottom. 

Cut 1/2-inch deep slits across top of meat about 2 inches apart. 

Rub entire surface and sides with olive oil. 

Rub and press seasoning mixture all over meat including inside slits. Reserve extra for next time. 

Let meat rest while preheating oven to 500 degrees F. 

For every pound of prime rib, cook 5 minutes at 500 degrees then (on next to lowest oven rack and without ever opening oven door) turn off heat and keep oven door shut for 2 hours. 

Remove from oven and use a meat thermometer to ensure meat has reached desired temperature. 

Allow to rest for ten minutes before slicing and serving. 

* Adapted from https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

Whole Grain Spelt and Rye Bread

Ingredients:

9.3 oz Spelt Flour

9.3 oz Rye Flour

0.2 oz Dry Active Yeast

1 T Sea Salt

12.7 fl oz Warm (105 degree F) Water

Pumpkin Seeds

Directions:

Combine spelt, rye, yeast, salt and most of the water in a large bowl. 

Stir until it forms a sticky dough. Add the rest of water slowly while stirring if needed. 

Cover the bowl with a damp dishcloth and allow to rise for two hours. 

Preheat oven to 430 degrees F. 

Grease a standard loaf pan. 

Pour/scoop the dough into the prepared pan. Slash the top of the loaf five times with a sharp knife. 

Sprinkle on pumpkin seeds and press in gently with a spoon. 

Bake for 20 minutes at 430 degrees F and then reduce temperature to 350 degrees F for an additional 25-30 minutes or until done. 

Remove from oven and allow to cool in loaf pan for 5-10 minutes before removing to cooling rack. Cool completely before serving. 

Yield: 1 Loaf

* Adapted from http://simpleveganblog.com/easy-rye-and-spelt-bread/

Instant Golden Milk (Turmeric Tea)

Ingredients:

For Dry Mix:

1/2 C Organic Ground Turmeric 

1/4 C Organic Ground Cinnamon

2 t Organic Ground Black Pepper

1 1/2 T Organic Ground Ginger

For Golden Milk:

1 C Warmed Milk

1/2 t Honey or Maple Syrup, optional 

1/2 t Coconut Oil, optional (must add if using non-fat milk)

Directions:

In a medium-size jar, stir together dry ingredients. Store in a cool, dark place. 

When ready for golden milk, add 1 t dry mix to 1 C warmed milk. Stir in sweetener and coconut oil, if desired. 

* Adapted from https://wellnessmama.com/223/turmeric-tea-recipe/

Gluten-Free Double Chocolate Zucchini Bread (or Muffins)

Ingredients:

1 1/2 C Shredded Zucchini
1 C Pamela's Gluten-Free Bread Mix (or other GF Flour Blend)
1/2 C Cocoa Powder
1 t Baking Soda
1/4 t Baking Powder
1/4 t Salt
1/2 t Cinnamon
1/4 C Light Flavored Olive Oil
1/4 C Applesauce
1/2 C Turbinado Sugar (or Pure Cane Sugar)
1/4 C Brown Sugar
2 Eggs
1 t Vanilla Extract
1/2 C Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Grease a standard loaf pan or muffin pan.

Squeeze excess moisture out of zucchini.

In a large bowl, mix oil, applesauce, sugars and vanilla.

Stir in eggs and zucchini.

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon.

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

Fold in chocolate chips.

Pour batter into prepared pan.

Bake 45-50 minutes for loaf or 15-20 minutes for muffins.

Remove from oven and cool in pan for 10 minutes before removing to cool completely on cooling rack.

Yield: 1 Loaf or 12 Muffins

Note: Hot chocolate mix can be used instead of cocoa powder. Use 1/2 C hot chocolate mix but reduce sugar by half.

* Adapted from http://www.gracefullittlehoneybee.com/double-chocolate-zucchini-bread/

Crustless Zucchini Pie

Ingredients:

10 oz Shredded Zucchini, liquid squeezed out
1/2 C Shallots, chopped
1/4 C Fresh Chives, chopped
3/4 C Shredded Cheddar, divided
1/2 C Whole Wheat Flour
1 t Baking Powder
2/3 C Milk
1 t Olive Oil
2 Large Eggs, beaten
1/2 t Kosher Salt
Black pepper, to taste
3/4 C Diced Smoked Ham, optional

Directions:

Preheat oven to 400 degrees.

Grease a pie dish or 8x8-inch casserole dish.

In a large bowl, combine zucchini, shallots, chives, and 1/2 C of shredded cheese.

In a separate bowl, whisk together flour and baking powder. Stir in milk, oil, eggs, salt and pepper.

Pour flour mixture into zucchini mixture and stir until just combined. Fold in ham dices, if using.

Pour into prepared baking dish.

Top with remaining shredded cheese.

Bake 30-35 minutes or until tester in center comes out clean.

Remove from oven and let stand 5 minutes before serving.

Yield: 6 Servings

* Adapted from http://www.skinnytaste.com/crust-less-summer-zucchini-pie/

Grain Free Zucchini Bread

Ingredients:

1 C Almond Flour
1/2 C Coconut Flour
1/2 t Salt
2 t Baking Soda
1/2 t Xanthan Gum
1/2 t Baking Powder
1 1/2 t Ground Cinnamon
5 Eggs
1/2 C Melted Coconut Oil
1/4 C Applesauce
3/4 Turbinado Sugar (or Pure Cane Sugar)
1 1/2 t Vanilla Extract
1 C Shredded Zucchini
1/2 C Raisins or Chopped Nuts, optional

Directions:

Grease a standard-size loaf pan.

Preheat oven to 325 degrees.

In a medium bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder and cinnamon.

In a large bowl, mix together eggs, oil, applesauce, sugar and vanilla extract.

Stir in flour mixture until combined.

Mix in zucchini and raisins or nuts, if using.

Pour into prepared pan and bake for 50-60 minutes.

Remove from oven and allow to cool for 15 minutes in pan before removing to wire cooling rack.

Cool completely before slicing.

Yield: 1 Loaf

* Adapted from https://lowcarbyum.com/zucchini-bread/

Whole Wheat Zucchini Applesauce Cinnamon Bread

Ingredients:

2 C Whole Wheat Flour
1 1/2 t Baking Soda
3/4 t Baking Powder
1 t Kosher Salt
3 t Ground Cinnamon
3 Large Eggs
1/2 C Light Tasting Olive Oil
1/2 C Applesauce
3/4 C Turbinado Sugar (or Pure Cane Sugar)
2 C Grated Zucchini
2 t Vanilla Extract
1/2 C Raisins, optional

Directions:

Preheat oven to 350 degrees.

Grease a standard size loaf pan.

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

In a separate bowl, stir together eggs, oil, applesauce, sugar, zucchini and vanilla.

Pour wet ingredients into dry and mix until just combined. Fold in raisins, if using.

Pour into loaf pan and bake for about 60 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool 10 minutes in pan before removing to wire cooling rack.

Cool completely before slicing and serving.

Yield: 1 Loaf

* Adapted from https://www.babble.com/best-recipes/whole-wheat-zucchini-applesauce-bread/

Slow Cooked Apricot Pork Chops

Ingredients:

4-6 Pork Chops (Bone-In or Boneless)
1/2 C Butter
3/4 C Apricot Preserves
1/2 t Dried Thyme (or 1 t fresh Thyme)
1/2 t Sea Salt or Kosher Salt
1 C Dried Apricots

Directions:

Melt butter. Stir in apricot preserves, thyme and salt.

Spoon a small amount of apricot mixture into bottom of slow-cooker and spread around evenly.

Place pork chops in slow-cooker. Pour remaining apricot mixture on top of pork chops. Spread dried apricots over pork chops.

Cook for 6-7 hours on low or 3-4 hours on high.

Serve over rice and enjoy!

* Adapted from http://slowcookergourmet.net/slow-cooker-peach-glazed-pork-chops/

Quinoa Flake (or Oatmeal) Pancakes

Ingredients:

1 1/2-1 3/4 C Plain Milk Kefir (or Buttermilk)

1/4 C Light Tasting Olive Oil

2 Eggs

1 C Quinoa Flakes (or Oats)

1 C Gluten-Free Flour Blend (or regular flour)

2 T Sugar

2 t Baking Powder

1 t Baking Soda

1 t Sea Salt

1/2-3/4 t Ground Cinnamon

Directions:

Preheat a non-stick skillet on medium-low. 

In a medium bowl, whisk together Kefir (or buttermilk), Oil and eggs. 

In a large bowl, whisk together quinoa flakes (or oats), flour blend, sugar, Baking Powder, Baking Soda, salt and cinnamon. 

Whisk wet ingredients into dry until just combined. 

Cook 1/3 cup of batter at a time in preheated skillet, turning when golden brown. Keep pancakes warm in a 200 degree (F) oven until ready to serve. 

Serve with butter and maple syrup. Great with sliced strawberries!

*Adapted from http://www.deliciousasitlooks.com/2013/06/quinoa-flake-or-oatmeal-pancakes.html

Sweet Potato and Rutabaga Mash

Ingredients:

4 Medium-Large Sweet Potatoes, peeled and cut into chunks
1 Large Rutabaga, peeled and cut into chunks
1/2 C Butter
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Dried Parsley
1/2 t Salt, plus more to taste
Black pepper, to taste

Directions:

In a large pot, bring water to a boil and add a few pinches of salt.

Beginning with Rutabaga, add chunks to boiling water, reduce heat to medium-high and cook for ten minutes. Add sweet potato chunks and continue cooking until everything is tender.

Drain water and return to pot. Add butter, onion powder, garlic powder, Parsley, salt and pepper. Use a potato masher to mash to desired consistency.

Add more salt and pepper, to taste. Serve topped with more butter.

* Adapted from https://paleoleap.com/sweet-potato-rutabaga-mash/

Whole Grain Blueberry Pancakes

Ingredients:

2 C Whole Grain Flour (whole wheat, white whole wheat or spelt)
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
3/4 t Ground Cinnamon
1/8 t Ground Nutmeg
2 1/4 C Plain Milk Kefir (or a mixture of yogurt and milk)
3 T Sugar
2 Eggs, beaten
1 t Vanilla Extract
3 T Light Tasting Olive Oil or Melted Coconut Oil
2 C Fresh or Frozen Blueberries

Directions:

Whisk together dry ingredients. Whisk in wet ingredients. Stir in blueberries.

Cook 1/3 C of batter on medium-low heat, turning when edges look dry.

Serves 5-6 people

*Adapted from https://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/

Mashed Rutabaga

Ingredients:

3 lbs Rutabagas, peeled and cut into chunks

2 t Salt, divided

1/2 C Butter

1/2 t Black Pepper

Directions:

In a large saucepan, cover rutabaga chunks with water and add 1 t salt. 

Bring to a boil, reduce heat and cover. Simmer for 25-30 minutes or until tender. 

Drain. 

Mashed with the butter. Stir in salt and black pepper, to taste. 

Whole-Wheat Honey Pumpkin Spice Muffins

Ingredients:

1/2 C Raisins (or Dried Cranberries)

1 1/2 C Whole Wheat Flour

1/4 C Packed Brown Sugar

1 t Pumpkin Pie Spice

3/4 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

2 Eggs

1 C Pumpkin Purée (fresh or canned)

1/4 C Applesauce

1/4 C Light Olive Oil

1/2 C Honey

1/2 C Chopped Walnuts or Pecans

Directions:

Preheat oven to 350 degrees. 

Line or grease a muffin tin. 

Place raisins in a cup covered by hot water and allow to sit and plump for a few minutes. 

In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 

Make a well in the center and add eggs, pumpkin, applesauce, oil and honey. 

Mix until just combined. 

Drain raisins and add to batter along with nuts. 

Spoon into muffin cups until 2/3 full. 

Bake for 15-20 minutes until tops spring back when lightly touched. 

Cool for ten minutes before removing from pan to cooling rack. 

* Adapted from http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/

Mashed Potato Cakes

Ingredients:

3 C Chilled Mashed Potatoes

2/3 C Shredded Cheddar Cheese

2 T Fresh Green Onions, sliced

1 Egg, lightly beaten

3 T Flour

1/2 C Flour

Oil

Directions:

In a large bowl, mix together potatoes, cheese, green onions, egg and 3 T flour.

Divide mixture into 12 balls and press into patties. 

Dredge each patty in remaining flour.

Fry in a pan over medium heat in oil until brown and crispy on both sides.

Transfer to a paper-towel lined plate. Immediately salt. 

Serve warm with ketchup or sour cream.

Yield: 12 Cakes

* Adapted from http://www.justataste.com/cheesy-leftover-mashed-potato-pancakes-recipe/

Dark Chocolate Dipped Candied Orange Peels

Ingredients:

3-4 Organic Navel Oranges

2 C Water

2 C Sugar, divided

8 oz Dark Chocolate

Directions:

Cut the top and bottom off each orange. Cut the remaining peels in 4 vertical pieces per orange. Remove peels from oranges and slice into 1/4-inch wide strips. 

Bring a medium pot of water to a boil. 

Reduce heat to medium and cook orange peels in boiling water for 15 minutes. Drain water and rinse peels. 

Bring the 2 C of water and 1 C of sugar to a boil over medium heat. 

Add peels and reduce heat to medium-low. Simmer 45 minutes or until peels are tender. 

Drain peels well (liquid may be saved to use as orange flavored syrup) and toss in remaining 1 C of sugar. 

Place peels on a cooling rack and allow to dry for 24-48 hours. 

Once dried, melt dark chocolate by using a microwave safe bowl and putting dark chocolate in microwave at 50% power for one minute and stirring and repeating until melted and creamy. 

Dip or spoon melted chocolate onto orange peels. Place on cookie sheet covered in parchment paper. Refrigerate until chocolate is solid. 

* Adapted from http://www.closetcooking.com/2011/02/candied-orange-peel.html

Nightshade Free Oxtail Soup

Ingredients:

3 Pounds Oxtails, separated at the joints

Salt and Pepper

Olive Oil

2 C Beef Broth

2 C Red Wine

3 Garlic Cloves, minced

1 Bay Leaf

Pinch of Thyme

1 Medium Onion, chopped

2 Celery Ribs, sliced

4 Large Carrots, peeled and sliced

2 Parsnips, peeled and sliced

2 Turnips or Rutabagas, peeled and cubed

Parsley

Directions:

Sprinkle Oxtails all over with salt and pepper. 

In a large pot, brown Oxtails in olive oil on medium heat. 

Add beef broth, wine, garlic, bay leaf, thyme and 1/2 t salt. Add water until Oxtails are just covered. 

Bring to a simmer and cook, covered, for three hours. 

Skim fat off the top leaving a small amount. If you don't want to serve the meat with homes, remove meat from Oxtails and return meat to pan. 

Add onion, celery, carrots parsnips, and turnips (or rutabagas). 

Simmer, covered, until vegetables are tender. Salt to taste and sprinkle with parsley. 

Yield: 4-6 Servings

* Adapted from http://www.simplyrecipes.com/recipes/oxtail_stew/amp/

Baked Yuca Fries

Ingredients:

2 Large Yucas

2 T Olive Oil

1 t Sea Salt

1/2 t Smoked Paprika, optional (will not be nightshade free)

Directions:

Preheat oven to 450 degrees. 

Peel Yucas and cut into slices that approximate the size of steak fries. 

Place yuca in a large saucepan and cover with water. Bring to a boil and cook for ten minutes. 

Strain yuca and rinse with cold water. 

In a large bowl, toss yuca with olive oil and salt (and smoked paprika if using). 

Place on baking sheet with a little space between each fry. 

Bake for 10-15 minutes, until pan-side of fries are lightly browned.

Turn fries and cook another 10-15 minutes. 

Serve hot with your favorite dipping sauce!

* Adapted from http://www.thehealthymaven.com/2015/03/crispy-baked-yuca-fries.html

Nightshade Free Rutabaga Salad

Ingredients:

4 Medium Rutabagas, peeled and cut into bite-sized pieces

3 Celery Stalks, sliced

1/2 Small-Medium Red Onion, finely chopped

5 Hard-Boiled Eggs, chopped

1/4-1/3 C Nightshade-Free Dill pickles, finely chopped

1/4 t Ground Mustard

1/4 t Celery Salt

2/3 C Nightshade-Free Mayonnaise

Sour Cream, optional 

Directions:

Cook rutabaga pieces in a bot full of gently boiling water until tender. Drain water and cool. 

In a large bowl, combine cooked rutabaga, celery slices, red onion, eggs, pickles, mustard powder, celery salt and mayonnaise. If too dry add more mayonnaise or sour cream until desired consistency is reached. 

Cover and refrigerate several hours or overnight. 

Salt to taste. 

Serve with any meal in place of potato salad!

*Adapted from http://www.food.com/recipe/fake-potato-rutabaga-salad-low-carb-293285

Nightshade Free Layered Bean Dip

Layer these ingredients from bottom to top in whatever amounts you would like:

1. Refried pinto beans (make sure there are no added spices for NSF)

2. Black beans mixed with cumin and black pepper

3. Sour cream

4. Shredded sharp cheddar cheese

5. Chopped black olives

6. Finely sliced green onions

Serve with corn tortilla chips. Best with blue corn tortilla chips!

Note: Can be made the night before. Cover and refrigerate. 

Gluten Free Norwegian Meatballs with Lingonberries (Kjøttkaker med Tyttebær)

Ingredients:

For Meatballs: 

2 Eggs, lightly beaten

1 C Whole Milk

1 C Gluten-Free, Nightshade-Free Bread Crumbs

1 1/2 T Dried Minced Onion

2 t Salt

2 t Sugar

1/2 t Ground Ginger

1/2 t Ground Nutmeg

1/2 t Allspice

1/4 t Black Pepper

2 Pounds Lean Ground Beef

1 Pound Ground Pork

For Gravy:

1 T Dried Minced Onion

4 T Butter

2/3 C Pamela's Gluten Free Bread Mix

4 C Beef Broth

1/2 C Heavy Whipping Cream

Pinch of White Pepper

Directions:

Preheat oven to 400 degrees. 

In a large bowl, combine eggs, milk, bread crumbs, dried minced onion, salt, sugar, ginger, nutmeg, allspice, black pepper, beef and pork. Let stand until crumbs absorb milk. 

Form meat mixture into 1-inch meatballs. 

Place meatballs on a rimmed cookie sheet lined with parchment paper. Bake for 20-25 minutes. Set aside. 

In a large pot, melt butter over medium heat. Whisk in dried minced onion and gluten-free bread mix. Slowly add beef broth while whisking. Add white pepper. Continue whisking over medium-low heat until mixture begins to thicken. Stir in whipping cream. 

Gently stir in meatballs and heat through on low heat. Do not boil. 

Serve over rice, egg noodles, mashed potatoes or mashed rutabagas. Serve with lingonberry preserves. 

Yield: 12 Servings

* Adapted from http://www.tasteofhome.com/recipes/norwegian-meatballs

Slow-Cooker Norwegian Yellow Split Pea Soup (Gulertersuppe)

Ingredients:

1 lb Dried Yellow Split

2-3 T Dried Minced Onion

2 Bay Leaves

1 t Salt

1/2 t Black Pepper

3 Large Carrots, peeled and sliced

2 Large Turnips, peeled and diced

2 Small Rutabagas, peeled and diced

1 Parsnip, peeled and sliced

1-2 lb Meaty ham bone (or 1lb Bone-In Ham Steak, diced)

5 C Hot Water

Directions:

Combine all ingredients in slow-cooker. Cook on low for 8 hours. Stir well before serving. Salt to taste. 

Gluten Free Loaded Green Bean Casserole

Ingredients:

6 14 1/2 oz Cans Cut Green Beans, drained

1 lb Bacon, cooked to crispy and crumbled

16 oz Gluten Free Cream of Mushroom Condensed Soup

3 1/2 C Shredded Sharp Cheddar Cheese, divided

1 t Black Pepper

2 C Gluten Free French Onions

Directions:

Preheat oven to 350 degrees. 

Grease a 9x13-inch casserole dish. 

In a very large bowl, gently mix green beans, bacon, mushroom soup, half of the cheese and black pepper. 

Spoon into prepared dish. Cover with remaining cheese. Top with French onions. 

Bake, uncovered, for 40-50 minutes or until the top is golden and green bean mixture is bubbling. 

* Adapted from https://buythiscookthat.com/green-bean-casserole/

Elderberry Immune Boosting Tonic

Ingredients:

1 qt Water

1 oz Dried Elderberries

1/2 oz Dried Rose Hips

1 Cinnamon Stick

1/4 C Honey

Directions:

Combine water, elderberries, rose hips and cinnamon stick in a medium pan. 

Bring to boil. Reduce heat and simmer 1 hour. Remove from heat. 

Mash berries and strain off all liquid. 

Return liquid to pan and stir in honey until completely dissolved. 

Pour into bottle that holds 2-3 cups of liquid. Allow to cool. Store in refrigerator. 

Use 1 T up to 3 times per day as needed. 

* Recipe from my friend Sarah

Gluten-Free Cinnamon Raisin Bread

Ingredients:

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

1 T Active Yeast

1/2 C Brown Sugar

2 t Ground Cinnamon

2 Large Eggs, room temperature

1 t Vanilla Extract

1/3 C Light Tasting Olive Oil

Warm Water (about 110 degrees)

1 C Raisins

Directions:

Grease two standard-size loaf pans. 

In a large mixing bowl in a stand mixer, add flour, yeast, brown sugar, cinnamon and vanilla. 

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Pour wet ingredients into dry and mix on medium/high speed for about three minutes. 

Add raisins and mix on low just until distributed. 

Pour into prepared loaf pans. All dough to rest for 60-90 minutes. 

Preheat oven to 350 degrees. Bake for 25-35 minutes. Remove from oven. 

Let sit for 10 minutes before removing from pan onto cooling rack. 

Slice and enjoy with butter, peanut butter and/or honey!

Yield: 2 Small Loaves

Grain Free Cinnamon Applesauce Muffins

Ingredients:

5 Eggs

1 C Applesauce

1/2 C Coconut Flour

2-3 t Ground Cinnamon

1 t Baking Soda

1 t Vanilla

1/4 C Coconut Oil, melted

1/4 C Honey

1/2 C Raisins, optional

Directions:

Preheat oven to 400 degrees. 

Line a standard muffin tin or grease with coconut oil. 

In a large bowl, thoroughly whisk all ingredients together. 

Let stand 5 minutes. 

Spoon into muffin tin. 

Bake 15-18 minutes or until slightly brown and not doughy to the touch. Remove from oven. 

Let cool several minutes in pan. Remove to cooling rack. 

* Adapted from https://wellnessmama.com/2185/apple-cinnamon-muffins/

Nightshade Free Turkey Sausage Patties

Ingredients:

1 Pound Ground Turkey

1/2 t Dried Rubbed Sage

1/2 t Dried Marjoram

1/4- 1/2 t Ground Thyme

1/4 t Ground Allspice

1/4 t Black Pepper

3/4 t Kosher Salt

1 Garlic Clove, minced

1/2 T Maple Syrup

Olive Oil

Directions:

In a medium bowl, mix together all ingredients except olive oil. 

Form into patties and fry both sides on medium-low in olive oil.

* Adapted from http://www.macaroniandcheesecake.com/2010/04/breakfast-turkey-sausage.html

Creamy "Mashed" Parsnips

Ingredients:

4 Large Parsnips

1/4 - 1/2 C Butter

3-4 Garlic Cloves, minced

1 t Salt

1/2 t Black Pepper

Directions:

Peel parsnips and chop into chunks. 

In a large pot of of water, gently boil the parsnips until tender. 

Drain parsnips. 

Combine cooked parsnips, 1/4 C butter, garlic, salt and pepper in a food processor. Process until smooth, adding more butter if desired. 

Salt and pepper to taste. 

Yield: 3-4 Servings

* Adapted from http://barerootgirl.com/nourish/2015/10/9/creamy-whipped-parsnips/

Easy Whole Wheat Breadsticks

Ingredients:

2 1/4 t Active Dry Yeast

1 t Sugar

3/4 C 115 degree Water

1 3/4 C Whole Wheat Flour

1/2 t Salt

2 T Butter

2 t Garlic, minced

Directions:

In a large bowl, combine yeast, sugar, and water. Stir a few moments. Let rest 5 minutes. 

Preheat oven to 500 degrees. Grease or cover a baking sheet with parchment paper. 

Add flour and salt. Mix and then knead. 

Roll out with a rolling pin to desired thickness. Breadsticks will rise about 30%. 

Use a pizza cutter to cut into slices (or you can roll into sticks, if desired). 

Place on baking sheet. 

Melt butter and mix with garlic. Brush onto breadsticks. You may also add a little grated Parmesan, dried parsley or basil.

Bake for 8-10 minutes. 

Yield: 6 Servings

* Adapted from http://www.blissfulanddomestic.com/2013/02/whole-wheat-breadsticks.html

Turnip and Carrot Slow-Cooker Beef Stew

Ingredients:

3 T Dried Minced Onion

3 C Carrot, peeled and cut into chunks

2 Turnips, peeled and cut into chunks

3 Celery Ribs, sliced

2/3 C Tomato Paste

4 C Beef Broth

1 t Dried Ground Thyme

1 T Dried Parsley

1 t Dried Oregano

1 t Salt

1 t Pepper

2 T Olive Oil

3/4 t Garlic Powder

2-3 lbs Beef Stew Meat, cut into bite-size pieces

Directions:

Combine all ingredients in slow-cooker. Cook on low 6-8 hours. Salt to taste. 

Yield: 6 Servings

* Adapted from http://www.primaverakitchen.com/turnip-and-carrot-slow-cooker-beef-stew/

Quick Whole Wheat Pizza Crust

Ingredients:

2 1/4 C Whole Wheat Flour

2 1/4 t Active Dry Yeast

1/2 T Sugar

3/4 t Salt

2/3 C 115-120 degree Water

3 T Olive Oil

Directions:

Preheat oven to 425 degrees. 

Grease a standard pizza pan. 

In the bowl of a stand mixer, add 1 C whole wheat flour, yeast, sugar, salt, water and olive oil. 

Mix on low for one minute. Slowly add more flour (1/4 C at a time) until dough begins to form a ball and is slightly sticky. 

Remove from mixer onto floured surface. Knead for several minutes adding flour if needed. 

Roll out with a rolling pin. 

Stretch onto prepared pan. Top with desired toppings. Bake for about 15 minutes. Remove from oven and allow to cool for several minutes before slicing. 

Yield: 6 Slices

* Adapted from http://www.yummyhealthyeasy.com/2014/12/easy-whole-wheat-pizza-dough.html

Grain Free Peanut Butter Banana Muffins

Ingredients:

1 C Creamy Peanut Butter

3 Eggs

2-3 Ripe Bananas, mashed

1/4 C + 2 T Coconut Flour

1/4 C Sugar or Honey

1/4 C Milk

1 t Vanilla Extract

3/4 t Baking Soda

Directions:

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

In a large bowl, thoroughly mix peanut butter, bananas and eggs. 

Mix in coconut flour, sugar, milk, vanilla extract and baking soda. 

Spoon into muffin cups. 

Bake for 20-25 minutes. Allow to cool before serving with butter. 

Variation: Add 1/2 C Semi-Sweet Chocolate Chips

* Adapted from http://www.eatgood4life.com/gluten-free-peanut-butter-and-banana-muffins/