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!

* Adapted from http://queenofthereddoublewide.com/homemade-italian-sausage-seasoning/

Vanilla Coffee Creamer

Ingredients:

14 oz Can Sweetened Condensed Milk

1 t Vanilla Extract

Half-and-half (optional)

Directions:

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

* Adapted from http://www.food.com/recipe/french-vanilla-coffee-creamer-445183

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. 

* Adapted from http://preparednessmama.com/homemade-coffee-creamer/

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

* Adapted from http://www.galonamission.com/easy-chocolate-chip-muffins/

Crustless Apple Pie

Ingredients:

1 T Butter

4 Granny Smith Apples, cored, peeled and cut into chunks

1/2 t Cinnamom

2 T Brown Sugar

Directions:

In a skillet or saucepan, melt butter over medium heat. 

Add apples, cinnamon and brown sugar and stir thoroughly together. 

Cook, stirring occasionally, until apples are soft and caramelized. 

Serve warm topped with vanilla ice cream or whipped cream. 

* Adapted from http://joyinmykitchen.blogspot.com/2009/11/crustless-apple-pie.html

Gluten Free Buttermilk Chocolate Bread

Ingredients:

1 1/2 C Pamela's Bread Mix (or other gluten-free all-purpose flour)

3/4 C Cocoa Powder

3/4 C Sugar

1 1/2 t Baking Powder

1/2 t Salt

1 Egg

1/4 C Butter

1 C Buttermilk (or plain milk kefir)

1/2 C Hot Brewed Coffee

Directions:

Preheat oven to 350 degrees. 

Grease a standard-size loaf pan. 

In a medium mixing bowl, whisk together flour, cocoa powder, sugar, baking powder and salt. 

In another bowl, add butter to hot coffee and allow butter to melt. Whisk in egg and buttermilk (or kefir). 

Add wet ingredients to dry, mixing until combined. 

Spoon into prepared loaf pan. 

Bake for 45-50 minutes or until tester comes out clean. 

Remove from oven. Cool in loaf pan for ten minutes. Remove to cooling rack. 

Cool completely before slicing. 

Gluten Free Crustless Buttermilk Pie

Ingredients:

3 Eggs

1 1/2 C Sugar

1 C Buttermilk (or plain milk kefir)

1/3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)

1/2 C Melted Butter

1 t Vanilla extract

Dash of salt

Directions:

Preheat oven to 350 degrees. 

Grease a glass pie dish or ramekins. 

In a medium bowl, mix together eggs, sugar, buttermilk (or kefir), melted butter, vanilla and salt. 

Stir in bread mix until just combined. 

Pour batter into prepared dish(es). 

Bake for 25-40 minutes. 

Remove from oven and allow to cool. 

Serve at room temperature or chilled.