Sunday, January 29, 2012

Green Chili

(Adapted from Redbook magazine)

2 to 4 Tomatillos, husks removed, halved
3 Jalapenos, halved and seeded
1 onion, thinly sliced
4 garlic cloves
1 cup chicken broth
1/2 cup fresh cilantro leaves
1/2 teaspoon dried oregano
3 cups pork, cooked and chopped
1 cup frozen corn
Brown rice
1 avacado
1 can great northern beans
sour cream
lime wedges
1. Arrange tomatillos, jalapenos, onion and garlic on a baking sheet; lightly coat with oil. Broil 7 to 10 minutes, until lightly charred. Remove from oven. Chop onion and set aside. Peel garlic.
2. Transfer tomatillos, jalapenos, garlic, oregano, cilantro and chicken brother to blender. Pulse until slightly chunky salsa forms.
3. Pour salsa into a large saucepan. Add chopped onion, pork and frozen corn. Bring to a boil and simmer for 10 minutes. Serve with optional additions listed above.

Friday, January 27, 2012

Pumpkin Pie

1 whole, fresh pie pumpkin

Cut pumpkin in half without stem. Scoop out seeds and strings. Place cut side down on foil lined baking sheets. Cover with foil. Bake at 350 until tender about 90 minutes. Cool. Scoop out flesh and mash with a potato masher until smooth. Drain if too watery.

Beat together 1 1/3 cup smooth pumpkin with:
1 1/3 cup sweet condensed milk
1 egg
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 cup hot water

Pour into a 9" pie shell. Bake at 375 degrees 55 to 65 minutes. (Center will still move slightly when done.) Cool and enjoy.

*Mashed pumpkin will last 5 days in refrigerator.

Chex Muddy Buddies

9 cups corn chex or rice chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Pour cereal into a large bowl; set aside.
2. Microwave chips, peanut butter and butter for one minute. Stir; microwave 30 seconds longer. Stir in the vanilla and pour mixture over cereal. Stir to evenly coat. Pour into two gallon resealable food storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in air tight container in refrigerator.


2 cups sugar
1/4 cup water
3/4 cup white vinegar
1/4 teaspoon some sort of flavoring (kool aid packets work well)
Food coloring as needed

Mix sugar, water and vinegar, cook without stirring until the hot liquid forms a ball when dropped into a glass of cold water. Add flavoring. Pour into a shallow, buttered dish. Cool until safe to handle. Pull and twist, and pull and twist, and pull and twist. Lay out on wax paper. 

Apple Pie

Mix together:
6 large, peeled and shredded apples
1 cup sugar
1/2 teaspoon pie spice
3 tablespoon flour

Pour the mixture into a pie crust and top with two tablespoons of sliced butter.

Mix together (mixture should be crumbly):
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup margarine

Pour mixture on top of apples. Bake at 350 degrees for 50 to 60 minutes, until slightly browned.

Chocolate Eclair Icebox Dessert

Arrange 7 1/2 graham cracker sheets in a greased 9 x 13 inch pan

Mix together:
3 cups milk
8 oz cream cheese
2   3.4 oz packages vanilla instant pudding
Fold in 8 oz cool whip

Spread half of this mixture over the graham crackers and top with 7 1/2 more sheets. Spread the remaining pudding mixture on top. Again, top with 7 1/2 more sheets.

Beat together: 1/4 cup milk
2 tablespoons honey
2 oz melted unsweetened chocolate
2 tablespoons soft margarine
Add: 1 1/2 cup powdered sugar

Spread the chocolate mixture over graham crackers. Cover and chill for four hours before serving.

Chocolate No Bake Cookies

1 cup sugar
1/4 butter
1/4 cup milk
2 tablespoons cocoa

Combine the above in a sauce pan, bring to a boil and boil for one minute. Remove from heat and stir in the following:
1/2 teaspoon vanilla
1/4 cup peanut butter
1 1/2 cups quick oats
Spoon out onto parchment paper and allow to cool.

Fish Tacos with Chipotle Lime sauce

Drizzle one 6 ounce tilapia fillet with a squeeze of lime juice and season with a pinch each cayenne and salt. Bake at 375 degrees for 20 minutes.

To make the sauce, mix together:
1/2 cup nonfat Greek yogurt
2 tablespoons mayonnaise
Juice of 1 lime
1 chipotle pepper, (canned with adobo sauce) minced
2 teaspoons adobo sauce

Toast two corn tortillas and top with tilapia, shredded cabbage, diced fresh tomatoes, black beans and sauce.

Steak and Pepper Tacos

1 pound flank or hanger steak
Juice of 1 lime, plus lime wedges for serving
1 teaspoon salt
2 garlic cloves, crushed
1/2 teaspoon mild chili powder
3 teaspoons vegetable oil
1/2 red onion, sliced
3 bell peppers (red, yellow, orange) thinly sliced
1/2 cup fresh or frozen corn kernels
8 small corn tortillas, warmed

Topping ideas:
1/2 avocado, sliced
1/4 cup grated low fat Monterey Jack cheese
1/4 cup salsa verde
Reduced fat sour cream

Marinate the steak in the lime juice, salt, garlic and chili powder in a sealed plastic bag for 20 to 30 minutes.

Meanwhile, heat a large cast iron skillet over high heat for 5 minutes. Add 2 teaspoons of the vegetable oil to the pan. Add the red onion and bell peppers; cook, tossing frequently, for 5 minutes. Add the corn and continue to cook until the peppers are charred and soft, about 3 more minutes. Transfer the vegetables to a bowl and keep warm.

Wipe the skillet with a paper towel and heat for another minute. Add the remaining teaspoon of vegetable oil. Remove the steak from the marinade and pat dry with paper towels. Lay the steak in the pan, reduce heat to medium high, and cook about 8 minutes for medium rare, turning once halfway though. Transfer to a board and let rest for 5 minutes.

Slice the steak across the grain and arrange on a platter with the peppers and lime wedges. Make tacos with the warm tortillas and whatever toppings are desired.

Serves 4. 416 calories, 32 g protein, 38 g carbohydrates, 16 g fat (4.3 saturated) 7 g fiber


Place a pork roast in the crocpot
Add 2 to 4 cans black beans
2 cups beef broth
2 tablespoon worchestire sauce
1/4 cup chopped cilantro
1/2 chopped onion
1 bayleaf
1 teaspoon garlic
salt and pepper to taste

Serve over rice with orange slices.

Italian Pineapple Chicken

4 boneless sinless chicken breast halves
1/2 cup italian salad dressing
1 can sliced pineapple, drained
4 slices provolone or swiss cheese

Place chicken in a skillet over medium- high heat. Top with dressing and cook with the lid on. Just before the chicken is cooked through, remove lid and top with cheese and pineapple. Serve with quinoa.

Chicken Parmesan

1 1/2 pounds chicken breast
1 egg, lightly beaten
1 cup crushed rice chex
28 oz pasta sauce
1/2 cup shredded mozzarella cheese
1/4 c shredded Parmesan cheese

Use meat tenderizer to thin chicken. Dip each chicken in the egg and then coat with chex. Place the pieces in a greased baking dish. Bake at 400 degrees for 20 minutes.

Top chicken with pasta sauce and cheeses. Bake an additional 10 minutes or until chicken is cooked through. Serve with pasta.

Spicy Beef Tacos

1 teaspoon oil
1  7 oz can green chilies
1 pound lean ground beef
1/4 cup salsa
1/4 cup chopped onion
1/4 cup minced, fresh cilantro
1 tablespoon garlic salt
2 tablespoons chili powder

In a large skillet over medium- high heat, warm oil then add cilantro and onion. Add chilies, cook 1 minute stirring. Stir in beef. As beef is browning, add garlic salt and chili powder. When cooked, add salsa, and 2 tablespoon of water. Simmer until most liquid is dissolved. Serve in taco shells.


1 3 to 5 pound roast
1 can beef broth
1/2 of that can water
1 can stewed tomatoes
peeled small potatoes
baby carrots
garlic salt, onion powder, pepper, season all

Cook 4 to 6 hours in a crocpot. Add the potatoes and tomatoes one hour before serving. Add the carrots 15 minutes before serving.

Pumpkin and Chicken Sausage "risotto"

Recipe courtesy of fitness magazine.
2 cups pumpkin or butternut squash, cut into 1 inch cubes.
2 tablespoons olive oil
1 tablespoon ground dried sage
6 ounces spicy chicken sausage links
1 1/2 cups farro
3 cups low-sodium fat- free chicken stock
1 large shallot, minced
1/4 cup dry white wine
1/2 cup grated parmesan
1/2 cup chopped fresh parsley

Combine pumpkin, oil and sage. Top with sausage. Roast 15 minutes at 375 degrees. Turn sausages over and roast 15 more minutes. Remove from oven, slice sausages and set sausage and pumpkin/ squash pieces aside.

Rinse and drain farro. Set aside. Bring chicken stock to a boil.

In a large pot, heat oil. Saute shallot for 2 minutes. Stir in farro. Add wine; cook until absorbed, about 7 minutes. Stir in two ladles of chicken stock. Cover and simmer about 5 minutes, add two more ladles of chicken stock cover and simmer again. Repeat this process until all stock has been used and almost completely absorbed.

Remove from heat and stir in parmesan. Cover and let risotto rest 5 minutes. Stir in sausage and pumpkin/ squash and parsley.

Serves 4. 487 calories, 25 g protein, 60 g carbohydrates, 16 g fat (4 g saturated), 8 g fiber


1 tablespoon extra virgin olive oil
1 pound lean ground beef
1/2 cup chopped onion
1 tablespoon minced fresh garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 15 oz can pinto beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 14.5 oz can diced tomatoes (undrained)

Brown beef with onion. Stir in garlic, chili powder, cumin, and oregano and cook for one more minute.

Add the beans and tomatoes. Bring to boiling; reduce heat and cook, covered, stirring occasionally, until the tomatoes have begun to break down, about 15 minutes.

Makes 4 to 6 servings. 289 calories, 25 g protein, 9 g fat (3g saturated fat), 25 carbs, 10 g fiber, 238 mg sodium

Roasted Chipotle Chicken and Sweet Potatoes

4 sweet potatoes, peeled and cut into 1 inch pieces
2 1/2 tablespoons olive oil
4 chipotle chiles in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts

In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes at 400 degrees.

In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each chicken breast.

Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes.

Serves six. 407 calories, 38 g protein, 45 g carbohydrates, 8 g fat, 6 g fiber.

Best Brownies (Jacob makes these)

1 cup butter, softened
1 teaspoon salt
4 eggs
1 1/2 cups flour
3 cups sugar
1 tablespoon vanilla extract
1 cup cocoa powder
1 cup semisweet chocolate chips

Combine the butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, until thoroughly blended. Gradually stir in the dry ingredients and then the chocolate chips. Spread batter into a greased 9 by 13 pan.

Bake at 350 degrees for 40 minutes.

Turkish Zucchini Slippers

2 zucchini
1/4 cup cottage cheese
1/4 cup cheddar cheese
1 egg
1/4 cup meat (Great with Italian sausage, but you can use left overs too.)
Salt and Pepper to taste

Bring water to a boil; cook whole zucchini for ten minutes just to soften. Remove them from the water. Cut off ends and slice lengthwise. Use a spoon to hallow out the seeds.

Mix together other ingredients and spoon mixture into zucchinis. Bake until set and then broil to brown.

Stuffed Mushrooms

Mix together:
1/3 cup mayonese
1 cup crushed rice chex
1 garlic clove, chopped
1/4 cup meat (great with Italian sausage. Can also use up left overs like that Thanksgiving turkey.)

Spoon mixture into the mushrooms.
(1 package whole mushrooms, rinsed with stems removed.)

Bake for 12 minutes at 350. Change oven to broil and cook for 2 to 3 more minutes. 

Grandma Debs Pancakes

1 1/3 Cup Gluten free Flour*                                              
1/3 Cup Cornmeal                           
 1/3 Cup Quick Oats
2 t Baking Powder**                          
2 T Honey
1/2 teaspoon salt
2 teaspoons sugar
1 3/4 cup soy milk (or regular milk; may need an extra 1/4 cup depending on how thick/ thin you want your pancakes)                              

* The original recipe called for 1 cup whole wheat flour and 1/3 cup flour.
** Since the gluten free flour I use includes xanthum gum, I use less baking powder. Maybe 1 or 1 1/2 tsp.

1. Dinner roll pancakes. Add two tablespoons of sugar instead of two teaspoons. Serve with butter, honey butter, or jam with any dinner. 
2. Italian bread sticks pancakes. Leave out the honey. Add Italian seasoning and garlic powder. Serve with any pasta dinner.

Buttermilk Caramel Syrup

1 ½ Cup Sugar
¾ Cup Buttermilk
½ Cup butter
2 T Corn Syrup
1 t Baking Soda

Combine and stir while heating; boil for 7 minutes. (If you boil longer it will thicken and make a caramel good for dipping fruit.)  Remove from heat. Then, add 2 teaspoons vanilla.

Austin Family White Breakfast

Here's what we ate as kids when dad got to cooking! 

3 Cup Milk, Bring to boil slowly

In a seperate bowl, mix together:
¼ Cup Flour
¼ Cup Sugar
2 Pinches Salt
1 Egg
May need to add a little milk to thin. Add to warming milk. Stir constantly until it boils.
Serve hot over buttered bread.

*Can add vanilla and refrigerate leftovers for next day pudding

German Pancakes

6 eggs                  
1 Cup Milk    
1 Cup Flour
1/2 teaspoon salt
*In Blender*
Blend ingredients until smoothe. Pour into a greased 9x13 baking dish. Bake uncovered at 400° for 20min. Serve warm with syrup and powdered sugar.

Beef Stroganoff

The original recipe:
1 pound beef roast
1 can cream of mushroom soup
Broth from 1 can of french onion soup
Cook in croc pot 4 to 6 hours. Then, cube the beef and add 1 cup of sour cream. Serve over rice or pasta.

My gluten free version:
1 pound beef roast
1 can progresso gluten free creamy mushroom soup
1/2 onion sliced
Cook in croc pot 4 to 6 hours. Then, cube the beef and add 1 cup of sour cream. Serve over rice or pasta.

Chicken Cacciatore

Chicken Breasts
Italian salad dressing
Diced tomatoes
Mushrooms, sliced

Place desired amount of chicken breasts in a crock pot. This is a pretty forgiving recipe, so the chicken doesn't have to be thawed. Add a can or two of diced tomatoes, a handful of mushrooms, and pour some salad dressing over the top. Cook for 4 to 6 hours and serve over rice or pasta.

Soupy Potatoes

My mom adapted this recipe from Grandma Morgan's original recipe

2 large potatoes, cubed
1 can chicken broth
1/2 stick of butter
Diced ham or bacon
Italian seasoning to taste
1/2 cup of half and half

Bring all ingredients to a boil in a saucepan an serve when the potatoes start to dissolve

Mashed potato pizza

10 inch pizza dough
Garlic rub*
1/8 cup Asiago Cheese, shredded
1 1/2 cups mashed potatoes
3 slices bacon, cooked and chopped
1/2 cup mozzarella cheese, shredded
2 stalks green onions, shaved
shoe string potato "chips"

Preheat oven to 450. Place pizza dough on a pizza screen, brush with oil rub and top with asiago cheese. Spread heated mashed potatoes on dough then top potatoes with bacon and mozzarella. Bake 6 to 9 minutes or until cheese is melted. Garnish with shoestring potato chips and green onions.

*Mixture of olive oil, fresh garlic and other herbs.

Recipe courtesy of Jason K Morse and

Chicken and Cheese Enchiladas

1 can progresso gluten free enchilada soup
1/2 cup sour cream
1 cup pace picante sauce
2 teaspoons chili powder
2 cups cooked, chopped chicken
1/2 cup shredded monterey jack cheese
Corn tortillas
Chopped onion and tomato for garnish

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup of the above mixture with the chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll them up and place in a shallow baking dish. (I heard that brushing the corn tortilla with a tiny bit of oil first will prevent them from tearing, does this work?)
4. Pour the remaining picante sauce mixture over the filled tortillas.
5. Cover with foil and bake at 350 for 40 minutes. Remove foil and cook 5 minutes more.
6. Garnish as desired.

Baked Fries

Wash and slice a potato (any kind will do, we like to use a sweet potato) into strips.

Line a baking sheet with tin foil and paint the foil with extra virgin olive oil. Spread the fries around on the foil, moving them around with the brush so they get lightly coated in the oil.

Sprinkle red pepper, salt, and mustard powder on them.

Bake at 400 until they start to soften, then broil for a few minutes to crisp.

Giant Cookie Sundae

Link to the giant, gluten free, cookie in a skillet recipe

Cassie's Chicken Burritos

Speaking of Cassie, anyone know how I can get a hold of the lady who used to be mom's best friend?

Mix together:
1 can cream of chicken soup
1 cup sour cream
1 can diced green chile
1 can stokes green chile
1/2 cup chicken broth

Spread small amount in greased 9 by 13 pan. Roll cooked, diced chicken and cheese into 8 tortialls. Place them in the pan and top with the rest of the sauce and more cheese. Cover with foil and cook for 50 minutes. Remove foil and cook ten minutes longer.

Simply Sugar and Gluten Free

I follow the blog: simply sugar and gluten free and have tried some of her recipes. Here are the links to ones that we have enjoyed. We've enjoyed a lot others, like her pizza crust and black bean brownies, but I don't think she'd appreciate us revealing the recipes published in her cook book.

Chewy Granola Bars
Cinnamon vanilla granola
chicken and black bean tacos slow-cooked

Filled Chocolate Cupcakes

Mom used to make these for my birthday and decorate the top with white and dark chocolate ying and yangs. I felt so cool when she brought these for my class at school!

1 chocolate cake mix, prepared and poured into cupcake tins.

8 oz softened cream cheese
1/3 cup sugar
1 egg
pinch of salt
6 oz bag of tiny chocolate chips

Drop a small spoonful of the mixture onto the cupcake batter and bake as normal.

7 Up Cake

Mix 3 sticks of butter and 3 cups of sugar (no wonder I loved this so much.)
5 eggs
3 cups + 3 Tablespoons flour
3/4 cup 7 up
2 teaspoons lemon extract

Grease and flour a bundt pan. Bake at 325 for 60 to 75 minutes.

Sweet Muffins

1 egg
2 cup bisquick
1/3 cup sugar
2/3 cup milk
2 Tablespoon vegetable oil

Grease muffin tin. Beat egg in a bowl, stir in other ingredients. Fill each muffin cup 1/3 way full, drop spoonful of jelly in the middle and add more batter until tin in 2/3 full. Bake at 400 for 15 to 18 minutes.

Pumpkin Bread

Mix together:
2 2/3 cup sugar
2/3 cup shortening

Then, add:
1 16 oz can pumpkin
2/3 cup water
4 eggs

Stir in:
3 1/3 cup flour (may need to add 1/4 cup more)
1 1/2 teaspoons salt
2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup raisins or chocolate chips

Pour into a greased laof pan and bake at 350 degrees for 60 to 70 minutes

Cajun Broil

Boil water in a HUGE pot. (Accomplishing this will take about two hours.)

Add a cajun seasoning packet or 4 tablespoons of cajun seasoning. Boil for ten minutes before adding the remaining ingredients. The times listed next to them indicate how long it will take to cook and therefore you should add them accordingly.

Small red potatoes and Chicken  30 to 40 minutes
Sausage                                      30 minutes
Crab legs                                    12 minutes
Corn on the cob                          10 minutes
Shrimp                                         5 minutes
Drain and toss all food right onto the table. No silverware or napkins allowed! Dig in and enjoy with a loaf of french bread and the condiments just gobbed onto the table surface.

Sour Cream Raisin Pie

Moms favorite dessert. 

1/2 cup raisins
3 eggs, yolks and whites divided
1 cup sugar
3 Tablespoons flour
1 cup sour cream
1 teaspoon vanilla
Precooked pie crust ( graham cracker crust?)

Cook raisins in water until soft, drain.
Combine the egg yolks, sugar, flour and sour cream and cook until it reaches a boil and has thickened. Add the raisins and vanilla. Pour into the pie crust.

Top with merangue and brown.

Is merangue just whipped egg whites and sugar?

Li'l Cheddar Meat Loaves

Pretty sure this recipe came from Taste of Home

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick- cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in the cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves and place on a greased broiler pan. Combine ketchup, brown sugar and mustard; spoon over the loaves. Make at 350 degrees for 45 minutes.

Pesto Cavatappi Knock Off

My gluten free, made at home, version of the Noodles N Company favorite.

1 pound cavatappi noodles, or any other of your choice
Handful of sliced mushrooms
1 tomato, chopped
1/2 bag cooked, peeled, deveined shrimp- tails removed
1/2 jar pesto sauce
1/2 cup of cream
1 cup mozzarella cheese

Prepare pasta as directed by packaging. Saute mushrooms in butter. Add tomato and shrimp to mushrooms to warm. Drain pasta and add the pesto and cream. Add the mushrooms, tomato, shrimp and cheese.

Orange Glazed Pork Chops

5 pork chops
1/2 cup orange juice
2 tablespoons marmalade
2 tablespoons brown sugar
1 tablespoon vinegar

In a deep skillet, brown the pork chops in a bit of oil with salt and pepper.

Mix together other ingredients, pour over the pork chops and simmer fr 45 minutes. Serve warm over rice or quinoa.

Sloppy Jo Meat

1 pound ground beef
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell peppers
1 can tomato sauce
1/2 cup ketsup
1 tablespoon brown sugar
1 tablespoon mustard powder
1 tablespoon vinegar

Sautee onion, celery, peppers in small amount of oil. Add the beef and brown. Stir in remaining ingredients.

Spicy Chicken Tomato Soup

2 cans (14.5 oz each) Chicken Broth
1 can (10 oz) tomato puree
1 can (10 oz) diced tomatoes and green chilies
3 cups cubed chicken
2 cups frozen corn
1 large onion, chopped
2 minced garlic cloves
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/ teaspoon pepper

Cook together in the croc pot on high for 4 hours. Discard bay leaf before serving with tortillas and sour cream.

Salsa Verde Tacos

2 1/2 cups shredded cooked chicken
1 cup green salsa
1/4 cup minced cilantro
Juice of 1 lime
8 taco shells
Combine all ingredients except taco shells in a saucepan over medium- low heat. Bring to simmer. Serve as tacos.


Fettuccini pasta
Shredded meat (we like ham or chicken best, just use left overs)
Head of broccoli, chopped
Fresh garlic, crushed
Italian cheese, shredded
Sour cream
Prepare pasta as directed on packaging. While the pasta is cooking, saute garlic and broccoli in butter, add meat to warm. Drain pasta and stir in a heaping spoonful of sour cream, a handful of cheese, and the meat, garlic and broccoli.

Bird Nest Pie

1 pound spaghetti (For gluten free, we like quinoa spaghetti noodles best.)
2 eggs
3/4 cup parmesean cheese, shredded
1 cup sour cream
2 cans tomato paste
2 tablespoons water
1 pound ground beef
1 pound ground Italian sausage
(Or, 2 pounds ground beef plus 2 tablespoons Italian seasoning.)

1. Grease two 9 or 10 inch round pie pans and preheat oven to 350.
2. Prepare 1 pound of spaghetti according to package directions, let cool and mix with two eggs and the parmesan cheese. Spread into the pie pans and form a "nest" out of them. Top with sour cream.
3. In a large skillet, brown meat. Add tomato paste and water. Pour sauce over the sour cream.
4. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes.

Instead of baking right away, you can cover the pies with plastic wrap and freeze. To prepare later, pull from freezer and thaw. remove plastic wrap, cover with foil and bake at 350 degrees for 20 to 30 minutes. Uncover and bake 10 minutes longer.

Serve with a fresh salad.

Oriental Chicken Salad

Combine in a large bowl:
2 cups cooked, chopped chicken (chilled)
2 pkg dry romen noodles, broken to pieces
2 tablespoons sunflower seeds
Handful of sliced grapes
1 10 pkg coleslaw cabbage mix
1 cup sliced cashews
1 can drained water chestnuts

3/4 cup oil
6 teaspoons vinegar
2 teaspoons sesame oil
4 tablespoons sugar
1 seasoning package from oriental top romen package

Teriyaki Chicken Spinach Salad

Marinate chicken in gluten free teriyaki sauce, grill and serve over a baby spinach salad. Top with sliced almonds or pecans and fresh strawberries. Serve with dressing at room temperature:

1/2 cup sugar
1/2 cup oil
1/4 cup vinegar
2 Tablespoons seasame seeds
2 Tablespoons poppy seeds
1/4 teaspoon paprika
1 teaspoon minced onion

Wilted Lettuce Salad

Serve leaf lettuce with a chopped hard boiled egg and warm bacon bits.
Dressing (serve warm):
Bacon grease, 1/2 cup sugar, 1/4 vinegar

Cinnamon Almonds

1 tablespoon water
1 egg white
1 pound of almonds
3/4 cup sugar
1 teaspoon salt
1 teaspoon cinnamon

Whisk the water and egg white together. Toss with almonds. Add remaining ingredients and spread on a cookie sheet. Bake at 225 degrees for an hour, stirring once half way through.

Coctail Sauce

Mix together:
1 cup ketsup
2 tablespoons worcestershire sauce
2 tablespoons lemon juice
1 teaspoon prepared horseradish
Serve Chilled

Nana's Green Chili Dip

Mix together:
8 oz soft cream cheese
1/2 cup sour cream
1 4 oz can chopped green chilies
1/2 teaspoon garlic salt

Goes well with chips and veggies.

Layered Bean Dip

Spread 1 can of black re-fried beans in the bottom of a glass pie pan.
Mix together:
2 mashed avacados
2 Tablespoons mayo
8 oz soft cream cheese
1/2 cup sour cream
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon chili powder
Spread this mixture over the beans. Top with shredded cheese, bacon bits, black olives, chopped tomatoes and banana pepper rings.

Smoky Bacon Wraps

Mini smoked sausage links
Brown sugar

Cut bacon in half and wrap around sausage links. Place on foil lined pan. Sprinkle with brown sugar. Bake at 400 degrees for 30 to 40 minutes.

Jalapeno Jelly

6 1/2 cups sugar
4 oz can chopped jalapenos
1 1/2 cup apple cider vinegar
6 oz certo
2 pounds bell peppers, any color

Remove seeds from bell peppers and grind with jalapenos. Add sugar and vinegar. Boil 5 to 6 minutes and add certo. Boil 2 more minutes. Pour into jelly glasses and wait until the next day to seal with wax.

Best Lasagna

This works well with gluten free lasagna noodles.
worlds best lasagna courtesy of John Chandler

Nutty Chocolate Pie Crust

1 1/2 cup slivered almonds
1 egg
4 Tablespoons butter, melted
2 Tablespoons water

Combine the above in a food processor until smooth. Pour into a bowl and add:
1 teaspoon vanilla
2 teaspoons coacoa
2 teaspoons cinnamon
1 teaspoon gluten free flour
1 teaspoon sugar
Bake in a pie pan or spring form pan at 350 degrees until set.

Papa John's Buttered Chicken

Melt ½ cup of butter in 9 x 13 inch pan. Line with chicken breasts and sprinkle with Italian seasoning and seasonall. Cover with foil. Bake at 325 for 1 ½ hours. 

John Meyers recipe.