Recipes


Recipes are listed in alphabetical order by dish...
... best results in gluten-free baking occur when all the ingredients are at room temperature unless otherwise stated


Autumn Apple Cake

Preheat oven to 350 degrees
1 Pkg (26 oz)       Namaste Spice Cake Mix
1/4 C                   Water
1/4 C                   Oil
3                          Eggs - lightly beaten
1 C                       Applesauce
2 C                       Apples - peeled and chopped
1/4 C                   Pecans (optional)

  • Place mix in large bowl making a well in the center
  • In small bowl blend water, oil and eggs
  • Pour the egg mixture and the applesauce into the well and combine
  • Gently fold in the apples and pecans
  • Pour into lightly greased pans or cupcake liners
  • Bake according to the package instructions based on your pan size
  • Let cool completely before icing


Baked Beans

3 16 oz cans Pork and Beans
1 Onion - chopped
1 Bell Pepper - chopped
1/4 C Molasses
1/2 C Brown Sugar
3 T Ketchup
1 T Lea and Perrins Worcestershire Sauce
1 T Mustard
1/2 t Kosher Salt
1/4 t Pepper
4 slices Bacon

  • Mix together all ingredients except bacon
  • Place in 3 quart casserole dish or bean pot
  • Layer bacon across the top
  • Bake at 350 degrees for 1 1/2 to 2 hours


Mimi's Cornbread Recipe  

Mimi was my husband's grandmother and everyone loved her cornbread. I can't use her trick with wheat flour but I can and do use her cooking technique.  She would always heat a tablespoon or two of bacon grease in a cast iron skillet until sizzling hot then add the cornbread batter before placing it in the oven to bake.  Those few seconds on the stove would produce a flavorful, crispy brown bottom and the aroma - mouthwatering, belly growling, can't wait to eat!


Preheat oven to 350°

1 C Mesa Flour
1/2 C Cornmeal
1/2 C Flour Pamela’s Pancake Mix
2 t Baking Powder
2 T Sugar
1 t Kosher Salt
2 Eggs – lightly beaten
1/4 C Buttermilk or enough to moisten into a thick batter

  • Combine dry ingredients making a well in the center
  • Add eggs and ¼ cup of buttermilk and mix thoroughly
  • Add additional milk if needed until it forms a very thick batter
  • Pour into oven-safe skillet or baking pan and bake at 350° for 20 minutes or until golden brown and firm to the touch



  




Summertime Cucumber and Onions

4 Cucumbers - peeled and sliced
1 Purple Onion - thinly sliced
Ice Cubes
1 C Sugar
1 t Salt
1 1/4 C Rice Wine Vinegar
1 T Dill Weed
  • Using a large bowl, place single layers in the following order - cucumbers (lightly sprinkled with salt), onions and ice cubes
  • Repeat layers ending with ice cubes
  • Chill 2 hours
  • Drain, rinse and pat dry
  • Place in heat resistant dish
  • In small saucepan bring to boil sugar, salt and vinegar
  • Pour hot mixture over cucumbers and onions
  • Sprinkle with dill
  • Chill at least 1 hour and serve


Maple Cream Cheese Icing

2 Pkg (3 oz)                Philadelphia Cream Cheese - softened
2 C                              Powdered Sugar
1/4 t                           Maple Flavoring
1/4 t                           Maple Syrup
1/4 C                          Pecan Pieces (optional)

  • Beat cream cheese until smooth and soft
  • Slowly add powdered sugar a little at a time
  • Blend in maple flavoring and syrup
  • Spread over cake and sprinkle with pecans


BBQ Pork Ribs

7 - 10 lbs Pork Ribs
8 cloves Garlic - crushed
2 t Kosher Salt
1/2 t Black Pepper
1 C Dark Brown Sugar
3/4 C Grey Poupon Harvest Coarse Brown Mustard
1 C Molasses
1 1/2 T Dry Mustard
  • Mix garlic, salt and pepper
  • Rub mixture over both sides of rib racks
  • Place meat side down on large baking sheet with sides
  • Bake 1 hour turning once
  • Drain, cool and set aside
  • In heavy saucepan mix remaining ingredients
  • Cook until sugar dissolves, stirring constantly
  • Place rib racks on hot grill and brush with sauce
  • Cook 5 to 7 minutes until bottom is crispy brown and turn
  • Brush again with sauce and cook another 5 -7 minutes
  • Repeat above instruction
  • Separate ribs and serve


Potato Salad

6 - 7 Potatoes - boiled
6 Eggs - hard boiled, peeled and chopped
1 small Bell Pepper - chopped
1 Vidalia Onion - chopped
2 stalks Celery - chopped
1 C Hellman's Mayonnaise
2 T Yellow Mustard
1/4 C Sweet Pickle Relish
1 T Rice Wine Vinegar
1/2 t Marjoram
2 t Sea Salt
1/2 t Pepper

  • Drain and lightly mash or cube or both (your preference) potatoes
  • In a large bowl, mix all ingredients
Garnish:
1 Bell Pepper - cut into rings
1 t Paprika
1 Hard boiled Egg - sliced

  • Across the top - place pepper rings with a slice of egg in the center of each
  • Sprinkle with paprika
This can be served immediately and warm or chilled

Spinach Squares

Preheat oven to 350 degrees
2 Eggs - beaten
1 C Sour Cream
1/2 C Parmesan Cheese - grated
2 T any GF flour blend
1 t Kosher Salt
1/8 t Pepper
10 oz Chopped Frozen Spinach - drained & dried

  • Blend all ingredients together, adding the spinach last

  • Place in sprayed 8 x 8 baking dishBake 30 minutes at 350 degrees

  • Cool 10 to 15 minutes and cut into squares

Multi-tasker - works as a snack, appetizer or side dish!



Fresh Tomatoes with Tangy Drizzle
1 T Vinegar
2 T Dark Brown Sugar
1 1/2 t Spicy Mustard
1/4 C Olive Oil
4 Tomatoes - ripe and sliced
2 T Scallions - chopped
Lettuce Leaves - enough to cover bottom of serving dish

  • Layer platter with lettuce

  • Arrange tomato slices on top of lettuce

  • In a small bowl, whisk together vinegar, brown sugar and mustardVery slowly add the oil, whisking constantly until blended

  • Drizzle dressing over tomatoes and sprinkle with scallions

Super easy, lots of color, delicious and beautiful!




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