Homemade Hot Cocoa Mix

Ingredients:

2 C Non-Fat Milk Powder
1 C Granulated White Sugar
1/2 C Unsweetened Cocoa Powder
1/4 t Salt

Directions:

Whisk all ingredients together and store in an air-tight container.

When ready to enjoy, stir 1/4 C mix into 1 C of boiling water.

Slow-Cooker Pumpkin Pie Steel Cut Oatmeal

Ingredients:

1 C Gluten-Free Steel Cut Oats
2 1/2 C Water
1 1/2 C Whole Milk
1 C Pumpkin (canned or cooked)
3 T Maple Syrup
1 t Vanilla Extract
1 t Pumpkin Pie Spice
1/2 t Ground Cinnamon
1/4 t Salt
1/2 C Raisins (optional)
1/2 C Pecans or Walnuts (optional)

Directions:

Combine all ingredients in slow-cooker and cook on low for about 7 hours.

Serve topped with milk or cream!

Yield: 4-6 Servings

* Adapted from https://www.eatingbirdfood.com/slow-cooker-pumpkin-pie-oatmeal/#tasty-recipes-34153

Avocado Oil Vinaigrette

Ingredients:

1/4 C Avocado Oil
1 T Apple Cider Vinegar
2 T Dijon Mustard
Salt and Pepper, to taste

Directions:

Combine all ingredients in a small mason jar. Screw lid on securely and shake until ingredients are combined.

Serve immediately or store in refrigerator. Shake again as needed.

*Adapted from https://www.foodnetwork.com/recipes/avocado-oil-vinaigrette-3660298

Irish Beef Stew

Ingredients:

6 Pieces Bacon
2 1/2 lb Beef Chuck Roast, cut into 2-inch chunks
2 Onions, rough chopped
4 Garlic Cloves, minced
10-14 oz Guinness Beer (or other dark beer)
1/4 C Tomato Paste
4 Sprigs Fresh Thyme
5 Carrots, cut into 1-inch pieces
5 Celery Ribs, cut into 1-inch pieces
2 1/2 - 3 C Beef Broth
1 t Sugar
Salt and pepper, to taste

Directions:

In a large pot, brown bacon over medium heat. When bacon is browned, remove and reserve.

Thoroughly salt and pepper beef chunks. Increase heat to medium-high and brown beef pieces (in batches) until each has a nice crust on both sides. Remove beef and set aside.

Place onion in pot and reduce heat back to medium. Cook onions, stirring frequently, until translucent. Add garlic and cook for an additional minute.

Pour in beer and tomato paste. Stir to combine. Toss in thyme sprigs.

Add beef pieces, carrot and celery. Pour enough beef broth in to just cover the rest of the ingredients. Stir in sugar.

Reduce heat to a gentle simmer and cover. Allow to stew for about two hours. Once beef is fork tender, remove lid and increase heat to medium-high to return to a boil. Boil until stew reaches desired consistency.

Remove thyme stems and add salt or pepper, if needed.

Serve on roasted garlic and chive mashed potatoes!

Yield: 6-8 Servings

* Adapted from https://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html

Slow-Cooker Orange Chicken

Ingredients:

1/4 C Corn Starch
1 t Kosher Salt
1/2 t Ground Black Pepper
1 1/2 lbs Boneless, skinless chicken thighs (cut into bite-size pieces)
2 T Grapeseed Oil (or other cooking oil)
1 T Grated Orange Zest (about one orange)
3/4 C Freshly Squeezed or Store-bought Orange Juice
2 T Granulated Sugar
1/4 C Honey
1 T Cornstarch
1 T Soy Sauce or Coconut Aminos
1 T Rice Vinegar
2 Garlic Cloves, minced
1 t Toasted Sesame Oil
1/2 t Grated Peeled Ginger or 1/4 t Ground Ginger
1/8 t Crushed Red Pepper Flakes

Green onions, sliced

Sesame seeds

Directions:

Combine cornstarch, salt and pepper. Toss with chicken pieces until well coated.

In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Add the chicken pieces (in batches if necessary) and fry on both sides until cornstarch coating is crispy and dry. Place chicken pieces in slow-cooker.

In a medium bowl, whisk together orange zest, orange juice, sugar, honey, remaining 1 T cornstarch, soy sauce, rice vinegar, garlic, toasted sesame oil, ginger and red pepper flakes. Pour orange sauce over chicken pieces and toss to coat pieces with the sauce.

Cook on low about 2 hours or on high for about 1 hour or until chicken is done. Remove lid from slow-cooker and continue cooking on high until sauce reaches desired thickness.

Serve over white rice topped with sliced green onions and sesame seeds.

Yield: 4-6 servings

* Adapted from https://www.thekitchn.com/slow-cooker-orange-chicken-recipe-253412

Spinach, Ricotta, Chicken, Pesto Lasagna

Ingredients:

20 oz Fresh spinach

30 oz Ricotta cheese
2 Large Eggs
1/8 t Ground nutmeg

1/2 t Sea salt
1/2 C Freshly grated Parmesan cheese
1/2 C Basil pesto
1 1/2 C Alfredo sauce

Lasagna noodles (Use gluten-free and nightshade-free, if desired), cooked according to package directions

1-1/2 C Shredded mozzarella cheese

1 1/2 C Chicken, cooked and cut into bite-size pieces

1 C Fresh mushrooms, chopped and cooked

Directions:

Preheat oven to 350°F.

Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.

Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, pesto, chicken, and mushrooms. Optional: Refrigerate for one hour and up to one day.

Spread 1/4 of the Alfredo sauce in a 13" x 9" baking dish. Place a layer of lasagna noodles in the dish. Spread with another 1/4 of the sauce. Evenly spread the spinach filling on top. Add another layer of sauce, filling and noodles. Top with the rest of the sauce.

Sprinkle with the mozzarella and bake for 45 minutes. Remove from the oven and let rest for 10 minutes before serving.

Yield: 8-10 Servings

*Adapted from http://houseandhome.com/food/recipes/spinach-ricotta-and-pesto-lasagna-recipe

Chicken Tikka Masala

Ingredients:

3 lbs Boneless, Skinless Chicken Thighs
1 T Light Flavored Olive Oil
2 t Kosher Salt
1 t Ground Turmeric
2 t Garam Masala
2 t Ground Cumin
1 t Ground Coriander
1/8 t Ground Cardamom
1/2 t Ground Black Pepper
1 t Smoked Paprika
5/8 t Ground Ginger
1/4 t Crushed Red Pepper Flakes
3 T Clarified Butter (Ghee)
1 Large Onion (or 1 1/2 Medium Onions)
1/4 C Tomato Paste
4 Garlic Cloves, crushed
1 C Crushed Tomatoes
1 13.5 oz Can Coconut Milk (or 1 2/3 C Heavy Cream)
1/2 - 1 C Chicken Broth
2 t Dried Cilantro
Salt, to taste

Directions:

In a small bowl, mix together kosher salt, turmeric, garam masala, cumin, coriander, cardamom, black pepper, smoked paprika, ginger and red pepper flakes.

In a large bowl, toss chicken thighs with light olive oil and spice mixture until evenly coated.

In a very large skillet, melt clarified butter over medium heat. Sear chicken thighs for several minutes on each side until nicely browned. Remove chicken from skillet and reserve.

Add chopped onions to the skillet. Cook, stirring frequently, until onions become tender and translucent. Stir in tomato paste. Cook and stir for 1 minute. Stir in garlic. Cook and stir for an additional minute. Stir in crushed tomatoes and 1/2 C of chicken broth. Cook for several minutes and then stir in coconut milk.

Cut each chicken thigh into three pieces and return chicken to skillet and reduce heat to a simmer. Cook an additional 15 minutes or until chicken is tender. Add additional chicken broth during this time if sauce is too thick.

Salt to taste. Serve over white rice.

Yield: 4-6 Servings

* Adapted from https://foodwishes.blogspot.com/2014/10/chicken-tikka-masala-god-save-curry.html

Gluten Free Chicken Fried Steak

Ingredients:

4-6 4-oz Cube Steaks, tenderized
1 C Cornstarch
2 t Garlic Salt
1/4 t Black Pepper
1/2 C Whole Milk
2 Eggs
1/4-1/3 C Peanut Oil
2 1/2 C Whole Milk
4 t Rice Flour
1/2 t Salt
1/2 t Onion Powder
1/2 t Black Pepper

Directions:

In a shallow bowl, combine cornstarch, garlic salt and black pepper.

In another shallow bowl, whisk 1/2 C milk and eggs together until very smooth.

Dip steaks, one at a time, first into cornstarch mixture, then in egg mixture and then back in cornstarch mixture. Repeat with each remaining steak.

In a large, heavy nonstick skillet, heal the oil over medium-high heat. Fry each steak until golden brown, about 4 minutes per side, turning only once.

Remove each steak to plate covered with foil to keep warm as remaining steaks are cooked.

For the gravy, pour off all but 1 T of oil. Retain any brown bits in skillet. Add 2 C milk to skillet and cook over medium-high heat.

Stir rice flour, salt, onion powder and pepper into remaining 1/2 C milk until very smooth. Stir mixture into skillet. Whisk constantly until the mixture thickens, about 7 minutes.

Pour gravy over steaks and serve immediately with mashed root vegetables!

Note: Can also be made with chicken for "Chicken Fried Chicken". Use boneless skinless chicken breasts halves and pound flat with a meat mallet to 1/4-inch thick.

*Adapted from "1000 Gluten-Free Recipes" by Carol Fenster

Peach Jam

Ingredients:

4 C Peeled and Finely Diced Peaches
5 1/2 C Granulated White Sugar
1/2 t Butter
2 T Lemon Juice
1.75 oz Box of Fruit Pectin (like Sure-Jel)

Directions:

Place canning jars in large pot filled with water. Boil for 10 minutes to sterilize. Let stand in hot water.

In a smaller pot, place lids and rings in water and bring to a boil. Remove from heat and let stand in hot water.

Wash and peel fruit, removing leaves and pits. Dice fine.

Place diced peaches in large pot. Stir in lemon juice. Stir in box of fruit pectin and butter.

Over high heat, stirring constantly, bring mix to a full rolling boil.

Continue stirring at rolling boil and add sugar all at once. Continue stirring and return to rolling boil again. Boil 1 minute. Remove from heat.

Stir constantly for 5 minutes, skimming foam if necessary.

Thoroughly drain jars, lids and rings, being careful to keep them sterile.

Pour jam into jars to within 1/4-1/8 inch of top. Wipe rims clean.

Place lid on jars, screw on rings until just tight.

Invert jars. Wait 5 minutes and then turn jars upright.

Allow to cool at least until the jars have sucked down their seals. Do not move jars until this has happened and they are fully cooled! This will take an hour or more.

Store in a cool, dry place for up to 1 year. Refrigerate before serving and after opening.

Important Notes: Do NOT reduce sugar, do NOT double recipe and be careful to measure precisely!

* Adapted from Kroger Can-Jel Recipe

Gluten-Free Yellow Squash Lemon Poppyseed Bread

Ingredients:

2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)

1 t Salt

2 t Baking Soda

1/4 t Baking Powder
2 Large Eggs, room temperature

1/4 C Coconut Oil, melted

3/4 C White Sugar

1/2 t Almond Extract

1/4 t Vanilla Extract
1/2 T Poppyseeds
2 T Lemon Juice (fresh squeezed or bottled)
1 T Fresh Lemon Zest (or 1/2 t Lemon Extract)

1 1/2 C Grated Yellow Squash, squeezed and drained if needed

Directions:

Preheat oven to 350 degrees. 

Grease a standard size loaf pan. 

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

In another large bowl, thoroughly mix together eggs, oil, sugar, almond extract, vanilla extract and lemon juice.

Stir wet ingredients into dry ingredients until just combined. 

Fold in lemon zest and yellow squash. 

Spoon batter into prepared pan. 

Bake for 50-60 minutes or until done.

Remove from oven and allow to rest in pan five minutes before removing to cooling rack.

Allow cool completely before slicing and serving.

Yield: 1 Loaf

* For muffins: Preheat oven to 375 degrees F. Grease a standard muffin tin. Bake for about 15 minutes. Remove to cooling rack.

* Adapted from http://thewanderlustkitchen.com/summer-squash-bread/

Sausage and Three Cheeses Quiche

Ingredients:

1 9-inch Pie Crust, store-bought or homemade, uncooked (can be frozen and helps if it is cold prior to filling)
1/2 lb Mild Italian Sausage
1/2 White Onion, diced
Pinch of Salt
1/2 Green Bell Pepper, diced
4 oz Cream Cheese, room temperature
1/2 C Shredded Mozzarella Cheese
3 Eggs
1 C Heavy Whipping Cream
2 T Sour Cream
Pinch of Ground Black Pepper
1/2 C Shredded Parmesan Cheese
Fresh or Dried Parsley

Directions:

Cook and crumble sausage and onion (with a pinch of salt) until sausage is browned. Add green pepper and cook until just tender.

Remove from heat and stir in cream cheese until cheese has melted and been incorporated.

Scoop this mixture into the unbaked pie crust and spread evenly.

Sprinkle mozzarella cheese over meat mixture.

In a small bowl, whisk together eggs, heavy whipping cream, sour cream and pinch of pepper.

Pour egg mixture over meat and cheese mixture. Top with parmesan cheese. Sprinkle with a bit of parsley.

Bake at 350 degrees F for one hour or until done.

Remove from oven and allow to cool ten minutes before slicing and serving.

Yield: 6-8 Servings

Note: If crust begins to get too brown, cover edges with aluminum foil.

* Adapted from https://www.plainchicken.com/2017/03/sausage-and-cream-cheese-quiche.html

Irish Coffee

Ingredients:

1 C Freshly Brewed Hot Coffee
1/2 T Agave or 1 T Brown Sugar
1-2 T Irish Whiskey (or bourbon)
1-2 T Heavy Cream

Directions:

Pout hot coffee into mug, stir in agave or sugar, stir in whiskey. Pour heavy cream on top. Do not stir. Enjoy!

* Adapted from https://www.foodnetwork.com/recipes/original-irish-coffee-recipe-1915164

Cheesy Herb & Summer Squash Bread

Ingredients:

2 C All-Purpose Flour
2 t Baking Powder
1/2 t Baking Soda
1 t Fine Sea Salt
1/4 t Ground Black Pepper
2 T Fresh Herbs, chopped or 2 t Dried Herbs (like rosemary and oregano or parsley and dill)
2 T Sliced Green Onions or 1 t Dried Chives
1 C Shredded Cheddar Cheese (or other cheese like low-moisture mozzarrella or gruyere)
2 Eggs, beaten
1/4 C Olive Oil
1/2 C Whole Milk
1 C Yellow Squash or Zucchini, shredded

Directions:

In a large mixing bowl, combine flour, baking powder, baking soda, salt, pepper, herbs, green onions and cheese.  Mix well.

In a medium mixing bowl, whisk together eggs, olive oil and milk.

Sqeeze any excess moisture out of squash and stir into wet ingredients.

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

Spoon into a greased standard-size loaf pan and bake at 350 degrees F for 40-45 minutes or until tester inserted in center comes out clean.

Remove from loaf pan and allow to cool on wire rack before slicing and enjoying with butter!

* Adapted from https://www.gracefullittlehoneybee.com/herb-and-cheddar-squash-bread/

Baked Italian Chicken Thighs

Ingredients:

8 Boneless, Skinless Chicken Thighs
2 T Olive Oil
1 t Italian Seasoning
1 t Granulated Garlic
1 t Sea Salt
1 t Black Pepper
1 C Marinara Sauce
1 C Shredded Parmesan Cheese

Directions:

Season both sides of each chicken thigh with italian seasoning, garlic, salt and pepper.

In a large skillet over medium heat, sear chicken thighs in olive oil on each side until nicely browned.

Spray a 9x13-inch casserole dish with non-stick spray or more olive oil.

Place chicken thighs in dish and bake at 375 degrees F for 20 minutes.

Remove from oven.

Spoon marinara sauce on top of each chicken thigh and top with parmesan cheese.

Place back in oven and bake for about another 20 minutes or until done.

Gluten-Free Rosemary Focaccia

Ingredients:

3 1/2 C Pamela's Gluten Free Bread Mix
2 1/4 t Yeast
1 t Sugar
1 3/4 C Warm (105 degree F) Water
1/4 C Extra-Virgin Olive Oil (plus more for the pan and top)
2-3 Sprigs Fresh Rosemary, chopped

Directions:

In a stand mixer using the whisk attachment, combine yeast, sugar and 1/4 C of the warm water. Let stand and foam for 5 minutes.

Add remaining 1 1/2 C warm water, bread mix and rosemary. Mix on medium for three minutes.

Grease a 9x13-inch pan (or for extra thick slices use an 8x8-inch pan) generously.

Scoop dough into pan. Drizzle more olive oil on top and on hands and press down and into a smooth surface.

Allow to rise in a warm place or in oven on "proof" setting for 1 hour.

Bake at 400 degrees F for 20 minutes.

Allow to cool slightly before slicing and serving with butter!

Yield: 12 Servings

* Adapted from http://www.pamelasproducts.com/focaccia/

Great-Grandma's Custard

Ingredients:

3 C Whole Milk
4 Eggs
2/3 C Sugar
1/2 t Cinnamon
1/8 t Salt
1 T Vanilla Extract

Directions:

Preheat oven to 350 degrees F.

Note: When adding milk to other ingredients, stir, don't whisk. Create as few bubbles as possible.

In a heavy-bottomed medium saucepan over medium heat, scald milk by heating until just before the milk starts to bubble, stirring frequently.

Remove from heat and allow to cool a little.

In a large bowl, whisk together eggs, sugar, cinnamon, salt and vanilla.

Slowly stir milk into egg mixture.

Pour into small custard cups or ramekins.

Place filled cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2-inch of tops of cups. Be careful not to get any water in the custard mixture.

Bake about 30-45 minutes or until knife inserted halfway between center and edge comes out clean.

Remove cups from water. Cool about 30 minutes.

Serve completely cold.

Cover leftover cups with plastic wrap.

Custard Pie: To make as a pie, prepare as directed but pour into unbaked pie shell and then bake until done.

Yield: About 8 Servings

Kefir Fermented Bread

Ingredients:

4 C Flour (Whole Wheat, All-Purpose, Bread Flour, Spelt Flour, Rye Flour or a combination)
1/2 T Fine Sea Salt
2 T Honey
2 C Homemade Full-Fat Milk Kefir

Directions:

In a large bowl, mix together flour and salt.

Pour in honey and 1 1/2 C of milk kefir. Add flour. Stir together using a sturdy wooden spoon until dough is sticky but pulls away from the sides of the bowl. Add more milk kefir as needed.

On a well-floured work surface, knead dough 5-10 minutes or until soft and smooth, adding more flour as necessary.

Transfer to an oiled bowl. Cover tightly with plastic wrap and leave on counter to ferment 12-24 hours.

Punch down dough. Spray a standard-size loaf pan with non-stick spray. Place dough in greased loaf pan.

Allow to rise in a warm place (or use "proof" setting on oven) until center of dough reaches the top of the loaf pan.

Prehead oven to 350 degrees F. Bake for 45-50 minutes or until done.

Remove immediately from loaf pan and allow to cool completely on cooling rack before slicing.

* Adapted from https://www.culturesforhealth.com/learn/recipe/milk-kefir-recipes/simple-milk-kefir-yeast-bread/

Sticky Garlic Pork Chops

Ingredients:

4 Pork Chops (boneless or bone-in)
1/3 C Brown Sugar
6 Cloves Finely Minced Garlic
1/4 C Rice Vinegar
2 T Asian Fish Sauce
1 T Soy Sauce
1 T Ketchup
1/2 t Black Pepper
2 t Siracha, or to taste
1 t Light Flavored Olive Oil

Directions:

In a small bowl, whisk together brown sugar, garlic, vinegar, fish sauce, soy sauce, ketchup, black pepper and siracha.

In a zip-lock bag or baking dish, place in pork chops and pour over sauce. Toss several times to coat. Marinate in the refrigerator for 1-2 hours. Turn every half hour during marination time.

Remove from refrigerator and scrape off excess marinade. Reserve all marinade.

Brush olive oil in a large non-stick skillet. Place in pork chops and cook over medium heat for about five minutes per side.

Remove pork chops to a plate and scrape all reservered marinade into the pan. Reduce sauce until it thickens to your desired viscocity.

Transfer pork chops back into sauce and reduce heat to medium-low. Toss and baste as needed until pork chops are cooked through or to desired doneness.

Serve with extra sauce on top!

* Adapted from https://foodwishes.blogspot.com/2018/01/sticky-garlic-pork-chops-what-do-you.html

Three Cheese and Garlic Scalloped Potatoes (Gluten-Free)

Ingredients:

1 1/4 lbs Red Potatoes, washed (not peeled)
1 1/4 lbs Yukon Gold Potatoes, washed (not peeled)
1 Yellow Onion, thinly sliced
3 T Butter
6 T White Rice Flour
2 Garlic Cloves, minced
1 t Dry Ground Mustard
1/4 t Dried Thyme
1/4 t Paprika
Salt and Pepper, to taste
2 C Whole Milk
1 1/4 C Sharp Cheddar cheese, shredded, divided
3/4 C Gruyere cheese, shredded, divided
1/4 C plus 2 T Parmesan cheese, shredded, divided
Fresh Chives
Fresh Parsley

Directions:

Preheat oven to 400 degrees F.

Butter a 2-quart casserole dish.

Slice potatoes in 1/8-inch thin slices (using a mandolin slicer), set aside.

Add butter to medium saucepan and head over medium heat. When butter is melted, add garlic and cook for 1 minute. Whisk in rice flour and cook 1 minute.

Add cold milk and whisk constantly until mixture thickens enough to coat the back of a spoon.

Remove from heat.

Whisk in dry mustard, thyme, paprika, salt and pepper.

Stir in 1 C Cheddar, 1/2 C Gruyere and 1/4 C Parmesan.

In the prepared casserole dish, layer half the potatoes and onion slices. Pour half of the cheese sauce over the potatoes.

Repeat with remaining potatoes, onions and cheese sauce.

Top with remaining shredded cheeses.

Spray a piece of aluminum foil with non-stick spray and cover the casserole dish (oil side down).

Place casserole dish on a baking sheet and bake for 60 minutes.

If eating this the same day, remove foil and bake for an additional 25-30 minutes or until potatoes are tender. If desired, broil for a couple minutes to brown the cheese. Sprinkle top with chopped chives and parsley and serve

If making this for the next day, remove from oven and allow to cool before refrigerating overnight.

Remove from refrigerator and bake, uncovered, on baking sheet for an additional 1 hour and 45 minutes or until potatoes are tender, sauce is bubbly and cheese is melted. If desired, broil for a couple of minutes to brown the cheese. Sprinkle top with chopped chives and parsley and serve.

Yield: 8 Servings

*Adapted from https://www.thechunkychef.com/garlic-parmesan-cheesy-scalloped-potatoes/

Slow-Cooked Brown Butter Garlic Carrots

Ingredients:

2 lbs Large Carrots, cut into 2-inch pieces on a bias
1/2 C Butter
1 T Honey
2 Garlic Cloves, chopped
Salt and Pepper
Dried Parsley

Directions:

Place cut carrots into slow-cooker.

In a medium saucepan, add the butter and cook over medium heat, stirring constantly until butter starts to froth and just turns brown.

Remove from heat and stir in honey and garlic.

Drizzle the browned butter sauce over carrots and toss until coated. Season with salt and pepper and dried parsley, to taste.

Cook on high in slow-cooker for 5 hours.

Check for seasoning and add more salt and pepper if needed.

Yield: 4-5 Servings

Note: Can be scaled up to make more servings as long as your crockpot will hold it!

*Adapted from https://therecipecritic.com/2017/03/roasted-brown-butter-honey-garlic-carrots/

Key Lime Pie (with Gluten-Free Option)

Ingredients:

Crust:

Prepared Graham Cracker Crust
or
Gluten-Free Pie Crust (also nightshade-free)

Filling:

2 14 oz Cans Sweetened Condensed Milk
1/2 C Sour Cream
3/4 C Fresh Lime Juice or Fresh Key Lime Juice
Zest from 2 regular limes or 4 key limes

Whipped Cream Topping:

1 C Heavy Whipping Cream
1/2 C Powdered Sugar
1 t Vanilla Extract

Directions:

Crust:

If using graham cracker crust proceed to filling instructions.

For gluten-free crust, prepare dough as directed on linked page.

Place rolled dough in a pie pan. Crimp edges and dock thoroughly on bottom and sides. Place a sheet of parchment paper on top of crust and gently fill with pie weights or dried beans.

Bake at 350 degrees F until crust lightly brown and cooked through. If necessary, cover edges with foil to avoid burning.

Remove from oven and gently lift out parchment paper and pie weights. Allow crust to cool thoroughly.

Proceed to filling instructions.

Filling:

Whisk together sweetened condensed milk, sour cream and lime juice in a large bowl or stand mixer. Whisk until thoroughly combined and slightly thickened. With a large spoon, stir in lime zest.

Poor into prepared crust and bake for 10 minutes at 350 degrees F.

Remove from oven and allow pie to cool slightly before chilling in the refrigerator for at least 3 hours or overnight.

Proceed to whipped cream instructions.

Whipped Cream Topping:

In a large bowl or stand mixer, whisk heavy cream and sugar together until stiff peaks form. Beat in vanilla extract.

Spoon or pipe the whipped cream topping onto chilled pie. Top with additional lime zest, if desired.

Serve immediately.

Yield: 8-10 Servings

*Adapted from https://www.momontimeout.com/best-key-lime-pie-recipe/

Gluten Free Green Bean Casserole

Ingredients:

4 C Cooked (or canned) Cut Green Beans (see note below)

1 10-12 oz Gluten-Free Condensed Cream of Mushroom Soup

1/2 C Milk

1 t Gluten-Free Soy Sauce or Liquid Aminos

Dash of Black Pepper

1 6 oz Can Gluten-Free French Fried Onions

Directions:

Preheat oven to 350 degrees F. 

In an 8x8-inch casserole dish, mix together green beans, soup, milk, soy sauce and pepper. 

Stir in half of onions. 

Bake in preheated oven for 25 minutes or until hot. 

Stir. 

Top with remaining onions and continue baking 5 more minutes. 

Yield: 5 Servings

Note: Use one 16 oz bag frozen cut green beans, 1 1/2 lbs. fresh green beans or 2 15 oz cans. If using frozen or fresh, cook beans before using.

* Adapted from Campbell's recipe "Green Bean Bake"

German Dark Rye Bread

Ingredients:

3 C Organic All-Purpose White Flour

1/4 C Unsweetened Cocoa Powder

4 1/2 t Active Dry Yeast (or 2 1/4 oz Packets)

1 T Caraway Seeds

1 T Salt

1/3 C Molasses

2 T Butter

1 T Sugar

Up to 3 1/2 C Organic Rye Flour

2 T Light Tasting Olive Oil, plus extra

2 C Water

Directions:

In the bowl of a stand mixer, combine white flour, cocoa, yeast, caraway seeds and salt. 

In a medium saucepan, heat together molasses, butter, sugar and 2 T oil to 110-115 degrees F. 

Add wet ingredients to dry. Mix on low speed for 30 seconds. Scrape down sides. Mix on medium-high speed 3 minutes. 

Switch to dough hook attachment. 

Add rye flour 1/2 C at a time and knead with dough hook on low until a soft dough is formed. 

Cover and let rest for 20 minutes. 

Punch down and divide into two round loaves. Move loaves to a greased or parchment covered baking sheet. Rub loaves with a little olive oil. Cut 4-5 slits in the top of each loaf. 

Cover and let rise another 45-60 minutes or until doubled. 

Bake at 400 degrees F for 25-30 minutes. Remove to wire cooling rack. 

Can be sliced and served when slightly warm or cool completely. 

Yield: 2 Medium Loaves

* Adapted from http://www.geniuskitchen.com/recipe/german-dark-rye-bread-43285?ref=amp&ftab=tweaks

Beef Barley Soup

Ingredients:

2 T Olive Oil or Beef Tallow

1 Medium Onion, diced

4 Medium Carrots. peeled and sliced

4 Celery Stalks, sliced

2 Garlic Cloves, minced

6 C Beef Broth

1 1/2 lbs Beef Stew Meat or 2 C Cooked Beef from bones

1 Bay Leaf

1-2 t Salt, plus more to taste

1/2 t Black Pepper

2/3 C Pearl Barley, uncooked

Directions:

In a large pot over medium heat, brown stew meat in oil (unless using already cooked beef). 

Add onions to pot (add a pinch of salt) and cook until translucent. 

Add carrots, celery and garlic and cook for several more minutes. 

Pour in beef broth. Add bay leaf, salt and pepper. Bring to a boil and then reduce to a simmer. Cook, covered for about 1 1/2 - 2 hours or until beef is tender. (If using already cooked beef add in now and cook until vegetables are tender, about 45 minutes). 

Remove bay leaf. 

Stir in barley and simmer for another 35-45 minutes or until barley reaches desired texture. 

Add salt and pepper, to taste. 

Good served with a thick piece of buttered bread!

Yield: 5 Servings

* Adapted from https://www.skinnytaste.com/beef-barley-soup/

Smoked Sausage, Cabbage and Rutabaga Soup

Ingredients:

12 oz Smoked Sausage or Kielbasa, sliced
2 T Olive Oil
1 Medium Onion, diced
3 Medium Carrots, sliced
3 Celery Stalks, sliced
1 Green Cabbage, thinly sliced
3 Garlic Cloves, minced
6 C Chicken Broth
28 oz Fire-Roasted Crushes Tomatoes, undrained
1 lb Rutabaga, peeled and diced (or red potatoes)
1 T Italian Seasoning
1 Bay Leaf
2 t Sea Salt
1/2 t Black Pepper
1/8 t Crushed Red Pepper

Directions:

In a large pot, cook onion in olive oil over medium heat until translucent. Add sausage, carrots, celery and garlic and cook for several more minutes.

Add cabbage, rutabaga, chicken broth, tomatoes, italian seasoning, salt, bay leaf, black pepper and crushed red pepper.

Put lid on pot.

Check after 10 minutes and stir. Bring to a boil then reduce to low. Simmer, covered, for one hour or until carrots and rutabaga are tender.

Add more salt to taste.

Yield: 8 Servings

* Adapted from https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/

Loaded “Mashed” Cauliflower

Ingredients:

1 Head of Cauliflower (medium - large)
1/3 C Sour Cream or Creme Fraiche
1/4 C Butter, Melted
3/4 t Sea Salt
1/8 t Black Pepper
1/4-1/2 t Garlic Powder
2 t Dried Chives
6 Pieces Bacon, cooked and cut into pieces
3/4 C Shredded Cheddar or Colby Jack Cheese

Directions:

Preheat oven to 350 degrees F.

Cut cauliflower  into pieces and pulse in a food processor until resembling mashed potatoes (or desired texture). It may require doing it in two batches depending on the size of your food processor.

Spoon cauliflower mash into a large bowl. Stir in sour cream, melted butter, salt, pepper, garlic powder, chives and about half the shredded cheese.

Grease an 8x8-inch casserole dish and scoop in cauliflower mixture. Spread evently. Top with remaining cheese and bacon.

Bake for 25-30 minutes or until mixture is bubbly and cheese is melted. If bacon begins to get too brown, cover with a sheet of aluminum foil.

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/loaded-cauliflower-mash-bake/

Homemade Electrolyte Drink

Ingredients:

5 C Water or Herbal Tea
1/2 C Lemon or Lime Juice (or a combination)
1/2 t Potassium Chloride
1/4 t Pink Himalayan Salt
2 T Natural Calm Magnesium Supplement
Stevia, to taste (optional)

Directions:

Combine all ingredients together and stir until all crystals have dissolved.

Serve 1 cup over ice up to twice daily. If stomach discomfort occurs then have with meals.

* Adapted from https://ketodietapp.com/Blog/post/2015/10/19/beat-keto-flu-with-homemade-electrolyte-drink

Bacon Cheeseburger Cauliflower Casserole

Ingredients:

1 Head cauliflower or about 6 C florets
1/3 C Coconut Flour
1/4 t Sea Salt
12 Pieces Bacon
1 1/2 lbs Ground Beef
1 t Onion Powder
1 t Oregano
1 t Garlic Powder
1 t Sea Salt
1/2 t Black Pepper

Sauce:

1 T Butter
1 T Coconut Flour
1 1/2 C Heavy Cream
2 T Prepared Yellow Mustard
8 oz Shredded Cheddar Cheese

 Directions:

In a food processor, pulse cauliflower to desired size (rice size or pulse longer to resemble mashed potatoes when cooked). Remove to a bowl and stir in 1/3 C Coconut Flour and 1/4 t Salt.

Cut bacon into 1-inch long pieces and cook in a large skillet until mostly done. Remove bacon to a bowl and set aside. Retain bacon grease in skillet.

Cook and crumble ground beef in bacon grease until browned. Stir in onion powder, oregano, garlic powder, salt and pepper. Remove to a bowl and set aside.

Preheat oven to 350 degrees F.

In the same skillet on low heat, melt butter and add coconut flour for the sauce. Stir in heavy cream and mustard. Continue to cook on low until sauce thickens.

In a 9x13 casserole pan, spread 1/2 cup of the sauce out in the bottom. Carefully scoop and spread in the cauliflower mixture. Press down to make an even layer. Sprinkle half of the cheese on top of the cauliflower layer. Spread the ground beef over the cheese. Pour the remaining sauce onto the ground beef. Sprinkle on the bacon. Sprinkle on remaining cheese.

Bake for 40-45 minutes. Cover with aluminum foil if bacon starts to get too done.

Yield: 6 Servings

* Adapted from https://www.sugarfreemom.com/recipes/bacon-cheeseburger-cauliflower-casserole/

Beef, Cabbage and Tomato Soup

Ingredients:

2 T Olive Oil

1 Lb Ground Beef

1 1/2 t Kosher Salt

1/2 C Diced Onion

1/2 C Diced Celery

1/2 C Diced Carrot

28 oz Can Crushed Tomatoes

5 C Shredded Green Cabbage

4 C Homemade or Quality Beef Broth

2 Bay Leaves

Directions:

In a large pot, cook beef, onions and salt in olive oil until beef is brown and onions are translucent. 

Add celery and carrots and sauté for 4-5 minutes. 

Add crushed tomatoes, cabbage, beef broth and bay leaves. 

Bring to a boil and then simmer, covered, for about 40 minutes. 

Remove bay leaves and serve. 

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/chunky-beef-cabbage-and-tomato-soup-instant-pot/