These will go fast! Be prepared to make several batches.
2 Large Eggs ( I use Duck Eggs)
½ Cup Gluten Free Oil
1 Cup Brown Sugar (packed)
2 Teaspoons Vanilla
1 Cup GF Flour ( I used Better Batter)
2 Teaspoons Pure Ground Cinnamon
1 Teaspoon Baking Powder
Whisk eggs, oil, and brown sugar together until well blended. Add GF Flour, cinnamon, and baking powder. Blend until smooth. Pour into oiled 9×9 inch glass baking pan. Spread Batter to edges of pan, ( let set for 10 to 15 minutes) and bake at 350* for 23-25 minutes or until set in the center. Remove from oven spread melted Butter on top, then sprinkle with sugar and Cinnamon.
3 Tablespoons Melted Butter or Butter substitute
1 ½ Tablespoons Granulated Sugar
1 Teaspoon Pure Ground Cinnamon
Mix sugar and Cinnamon and set aside until Bars are done baking.
Fun for St. Patrick’s Day, Green Avocado Lemon Cookies
2 Avocados ( about 1 ½ Cups)
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Lemon Thyme Leaves
2 Cups GF All Purpose Flour ( I use, Better Batter, or Tom Sawyer GF and Betty Crocker GF Flour Mixed)
2 Teaspoons GF Baking Powder
1/2 Cup GF 100% Corn Starch ( I use Argo)
1/2 Teaspoon Baking Soda
2 Eggs beaten ( or 1/3 cup egg whites)
1 1/4 Cups Pure Organic Agave Nectar
2 Cups Gluten Free White Chocolate Chips
In food processor blend avocados, lemon juice, and thyme leaves. In mixing bowl whisk together flour, cornstarch, baking powder, and baking soda. Pour flour mixture into food processor with avocado mixture, add eggs, agave nectar and blend on high speed until well mixed and smooth. Pour batter into mixing bowl and fold in white chocolate chips. Refrigerate for 15- 20 minutes. Preheat oven to 325*F.
When ready to bake cover cookie sheet with parchment paper, and spoon cookie dough onto cookie sheet and bake for 14 – 16 minutes. When cookies are brown on top they are done. Remove from oven and let cool. (optional sprinkle with more fresh thyme leaves.)
This is a great way to use up that left over Turkey!
2 ½ Cups cooked and cubed Turkey (or about 2 large cooked chicken breast)
1/3 Cup finely chopped red onion
1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling
1 to 1 ¼ Cups quartered and sliced seedless grapes
2/3 Cup chopped pecans
2/3 Cup Gluten Free mayonnaise ( I use Hellman’s Real mayo)
In medium bowl add cooked and cubed Turkey ( or chicken). Wash and cut up fruit and onion adding this to meat, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!
1 Container of Frozen GF Cream of Chicken Soup (See Recipe in previous post)
¼ Cup Pure Additive Free Ground Sage
2- 10 inch Pans of Baked GF Corn Bread (See recipe in previous post) (this should make about 12 cups when crumbled)
4 Cups Gluten Free Croutons ( See recipe in previous post)
2 Eggs beaten.
1 Cup of Turkey Drippings (if you like your dressing Really moist you can add another ¼ to ½ cup)
In large sauce pan melt butter, and add onions, garlic, and celery, sauté until onions are translucent. Add chicken broth, salt, pepper, GF chicken soup and sage, until soup melts do not boil. In large mixing bowl, crumble cornbread and add croutons. Pour onion and broth mixture over bread, (make sure broth & drippings is not too hot to cook eggs) add beaten eggs and turkey drippings. Mix well and add to turkey roasting pan. (as per directions above) Or if you would rather not stuff the turkey with dressing, you can always bake the dressing independently, at 325* for 40 – 45 minutes. This will fill 2, greased 9×13 pans, and will feed a large gathering for the holidays.
When I make dressing for us during the year, not on any holiday. I half the recipe and buy a small 1 – 1 ½ pound turkey breast, thaw it, wash it well and slice it into about ½ inch x 2 inch shreds and add it to the onion and chicken broth mixture to cook. Only when you add the frozen GF cream of chicken soup, go ahead and add the whole container. Then you must let the mixture come to a boil to help cook the turkey pieces. Let this cool before adding to bread and both beaten eggs. Bake as above in one greased 9x 13 pan.
3Tablespoons Softened Butter ( or butter substitute)
1 Cup Corn Syrup ( you can use light or dark)
1 Teaspoon Vanilla
2 Cups Pecan Halves ( I like to reserve 1 cup to decorate the top)
1- 9 inch unbaked Gluten Free Pie shell
Preheat oven to 350*
In small bowl whisk together sugar, GF flour, and salt. In separate large bowl, beat eggs, butter, and corn syrup together, adding in flour mixture and vanilla. Fold in 1 Cup pecans, then pour mixture into pie shell. Arrange the remaining pecans in a circular pattern around pie. Cover outer edge of pie crust with a pie shield or foil to keep crust from over browning. Place in oven and bake 45 minutes. Remove pie shield the last 10 minutes of baking time. Remove from oven and let cool before serving
( Note: I have made this with other Gluten Free flours. It will hold together as long as the dough is very cold ) Better Batter does interchange well with this recipe.
I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.
2 Cups Gluten Free Tom Sawyer Flour
1 Cup Argo corn starch
1 Cup Gluten Free Betty Crocker rice flour blend
Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .
Gluten Free Pie Crust
¼ cup oil
4 0z. Cream cheese ( I use Philadelphia cream cheese)
1 Cup Gluten Free Flour Pie Crust Mix (Tom Sawyer, Betty Crocker & Corn Starch)
Place all ingredients in a food processor on high until blended. Place in refrigerator for at least 30 minutes. (You can leave this in the fridge overnight if it is sealed). Roll out onto floured (with GF flour) surface to desired thickness and place in pie pan, flute the edges, and fill with pie filling, or for cream pies bake shell at 350* F. for 25-30 min. or until golden brown. ( I like to roll mine out on floured wax paper, using a glass rolling pen filled with ice water.)To place dough in pie pan, move rolling pen to edge of dough and using the waxed paper flip edge of dough over rolling pen, turning the rolling pen so that dough is loosely wrapped around it. Then lift dough to pie plate and gentle place in pan. If dough becomes too warm to work with, return to refrigerator until cool.
This will make 1 pie shell. To make pie with a top crust, you must double the recipe. When working with a top crust, after rolling it out on floured wax paper, it helps a lot to return it back to the fridge, or freezer until it is cold,(not frozen). The dough is so much easier to work with, if it is really cold.
This dough will also freeze well. I just flatten the dough out to about 4 inches around and wrap it in floured wax paper, folding it over on all sides, forming a square package. Then place it in a zip lock freezer bag, and freeze. When ready to use just open the zip lock bag about half way and microwave about 25 – 30 seconds, and roll out. I like to keep the wax paper on it to roll out, you will probably need to add a little more flour before you roll it out.
Gluten Free Slow Cooker Cream of Chicken SoupI Use this for Stuffing, Chicken and Dumplings, Green Bean Casserole, etc. 3 Pounds Chicken Breast (I buy a 3 lb. bag of additive free frozen chicken breast and just let it thaw in the fridge overnight)1 stick Salted Butter3 – 14.5 oz. Cans of Swanson 100% natural Chicken Broth (with no MSG)2 Teaspoons Salt1/3 Cup Argo Gluten Free Corn Starch Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays. It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!*Please note if you buy chicken that already has broth added, this adds salt and sodium to your soup and can possibly be too salty. *
Today I’m working on the cornbread for my Stuffing. ( if your from the South, we call it Dressing) The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. So I double the recipe below. I try to make my corn bread early, measure it out and put it into bags and freeze it. That way when it’s time to make my dressing for Thanksgiving, all I have to do is add it to the recipe.
Gluten Free Corn Meal Mix
1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal
2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn Flour
Mix well with whisk, in a large mixing bowl, and pour in air tight container. Be sure and label container.
The reason I like to use the mix of corn flour and cornmeal, is because the GF corn meal is coarser than regular cornmeal. So when you add the corn flour it just evens it out. If you like the grit of the corn, then just use the cornmeal. ( I have a thing about texture. I don’t even like regular pears because of the grit!)
If you like the finer grind of the Corn Flour, just use the Corn Flour alone instead of adding the Whole Grain Corn Meal
Gluten Free Corn Bread
2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)
½ Teaspoon Salt
2 Teaspoon GF Baking Powder
½ Teaspoon Baking Soda
1 Tablespoon Sugar
¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)
1 Cup Water or Milk
2 Eggs Beaten
In large mixing bowl whisk together dry ingredients, then add butter, water and eggs. Mix well and pour into a greased, 9 – 10 inch skillet, or baking dish. Bake at 350* for 25 – 30 minutes, or until set and browned around the edges. Remove from oven and let cool.
I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick. Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed. To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.
My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.
2 Cups fresh Pumpkin puree Or ( 15 oz. Can 100% Pumpkin with no additives) ( I use Libby’s)
1 1/2 Cups GF Flour ( I used Better Batter)
2 Large Eggs beaten
1 1/4 Cups Brown Sugar packed
1 Teaspoon Additive Free Nutmeg
1 Teaspoon Additive Free Cinnamon
½ Teaspoon Additive Free Ground Cloves
1 Tablespoon GF Baking Powder
1 Teaspoon Baking Soda
Preheat oven to 350*
In large mixing bowl whisk together sugar, spices, baking powder, baking soda and GF flour, making sure there are no lumps. Fold in eggs, oil and pumpkin , then using electric mixer blend all ingredients together until it makes a smooth batter. Dividing batter evenly pour into greased loaf pans. ( I used 4 mini pans, 5 1/2in. x 3 in) Bake for 35- 40 minutes or until wooden toothpick inserted into center loaf comes back clean. Remove from oven and let cool. Enjoy!
I decided to make both! Pumpkin pie and Pumpkin Bread! I’ll add the Bread recipe later.
Fresh Pumpkin Pie
1 Cup Freshly cooked Pumpkin Puree ( you can use canned pumpkin if you wish)
1 Teaspoon Gluten Free Ground Cinnamon
¼ Teaspoon Gluten Free Ground Nutmeg
¼ Teaspoon Gluten Free Ground Cloves
1 ½ Cups Dark Brown Sugar Packed
¼ Cup softened Butter ( or Oil)
1 – 14oz. Can of sweetened condensed Milk
1- 9in. Unbaked Gluten Free Pie Crust
Preheat oven to 375*
In large mixing bowl add all ingredients and mix well with electric mixer until pie filling is smooth and well blended. Pour into unbaked pie crust. Be sure to cover edges of pie crust with foil or use a crust shield around the edges, otherwise it will burn. Place pie in oven and bake for 50-55 minutes or until pie is not runny in the center. It will still be slightly jiggly, but almost set. When done remove from oven and let cool completely before serving.
1 8oz. Can crushed Pineapple with juice ( in water not syrup)
3 Tablespoons GF Coconut Amino Acids. (or you can use Gluten Free soy sauce)
In medium size skillet brown ground pork or Turkey until no longer pink. Stir in remaining ingredients, cover and let simmer on medium heat for 5 to 7 minutes. Turn off heat, and serve over rice or quinoa. Enjoy!
We love this Fresh Summer Salad at our house. I hope you will give it a try!
Fresh Garden Salad
2 medium Cucumbers ( about 7-8 inches long)
6-8 Garden Onions( scallions) or one large sweet onion
2 medium Tomatoes
1 Large Bell Pepper
1 Cup Gluten Free Italian Dressing, ( We like Ken’s Steak House Northern Zesty Italian)
Peel and cube cucumbers, chop onions along with the greens or tops, deseed bell pepper and chop along with tomatoes. Place in large bowl toss with dressing, and refrigerate until vegetables are cold and serve.
I love when my Pantry starts filling back up again!
Jan’s Spaghetti Sauce/Pizza Sauce
2 Gallon Peeled Tomatoes
5 Tablespoons crushed garlic
1 Medium Onion (chopped)
1 Large Sweet Bell Pepper (chopped)
2 ½ Tablespoons dry Oregano
2 ½ Tablespoons dry Basil
2 Tablespoons Garlic powder
½ Teaspoon Cumin
½ Teaspoon Paprika
1 Tablespoon Salt
1 Cup Sugar
¼ Cup Olive Oil
Place chopped onion and bell pepper into blender and pulse until it is chopped into very small pieces, but not pureed. Then in large sauce pot add oil, onion, pepper mixture, garlic, and spices. Slowly heat on low heat while you puree tomatoes in the blender. This takes me several batches since my blender doesn’t hold 2 gallon. Pour each batch into the sauce pot with onion, peppers, and spices. Slowly bring up heat adding sugar and bring to boil, stirring often. Let cook until sauce is thick.
Pour into sterilized canning jars, ( I use pints) and process in boiling water bath for 35 minutes.
2- 8 oz. Blocks of Cream Cheese ( I use Philadelphia brand)
1/2 Cup Granulated Sugar
1 envelope unflavored Gelatin ( Knox brand is Gluten Free)
1 Gluten Free Graham Cracker pie crust.
About 1/2 Cup fresh strawberries sliced in half for garnish.
In medium size sauce pan add strawberries and cream cheese. Place on medium heat and stir until cheese is melted. In a small bowl whisk together gelatin and sugar. Keep stirring strawberries and cheese until mixture starts to bubble. Then stir in sugar and gelatin, let mixture come to a slow boil and remove from heat. Pour into pie crust and refrigerate until firm. Garnish with fresh strawberries and enjoy!
8 Large Eggs beaten ( I use Duck Eggs, so if you use smaller eggs, you should add 4 more)
1 Head of Fresh Broccoli ( about 2 1/2-3 Cups chopped)
3 Garden Onions with the green tops , chopped
3 cups Freshly grated Cheddar Cheese
1 Tablespoon Garlic Powder
2 Cups Chopped Ham
Preheat oven to 350*
In large mixing bowl, beat eggs, add chopped broccoli, onions, cheese, garlic powder, and Ham. Mix well and spoon mixture into greased mini muffins cups. Bake at 350* for 20-25 minutes or until set and brown on top.
You can also use regular size muffin or cupcake pan. Just bake longer, for about 30 minutes.
This will make about 2 1/2 dozen mini muffins and about 16 regular.
In large crockpot (mine is a 6 quart). Oil the entire bottom and sides. Rub each side of pork chops with one teaspoon of dry Ranch Seasoning. Place chops in the bottom of crockpot and cover with lid. Turn on low for 6-8 hours, or on high for 4 hours. Pork Chops should be browned around the edges when cooked through. You can turn half way through cooking, but it’s not necessary. Enjoy!
We have been so busy through this uncertain time. Our work here on the farm doesn’t stop or slow down though. But I wanted to post our menu for the last 30 days. If you are interested in some of the recipes, please comment. I would love to share them with you. The star next to each meal denotes the number if times we had that meal. I’ve either made it twice or we had leftovers.
Below is a photo of the Shrimp Scampi meal.
1.Chilli & Corn dodgers ( fried corn cakes)**
2.Beef and bean burritos topped with lettuce , tomatoes, and sour cream*
3.Pork Chops, Fried Potatoes, Onions &Eggs***
4.Stew and Corn bread**
6.Hamburger Helper and salad**
7.Wild Onions &Eggs, fried Fish, & Fried Mushrooms*
8.Tacos & Queso dip*
9.Ham, Sweet Potatoes, Salad*
10. Pork Roast, Carrots, & Potatoes**
11. Brown Beans & Wild Onions, Corn bread*
12. Barbeque pork sandwiches*
13. Crustless Quiche**
14. Ground Pork stir fry with broccoli and peppers and rice or quinoa*
15. Shrimp scampi with broccoli salad and baked potato*
16. Hamburger gravy & biscuits*
17. Philly cheese steak open face sandwiches*
18.Chicken Fried Duck Breast, French fries, Gravy, Biscuits, and Broccoli Salad*
19. Sausage & Three Cheese Ravioli casserole*
20. Deluxe Nachos*
21. Chicken with cream of chicken noodles and wild Onions and eggs*
22. Air fryer, Hamburger Hashbrown casserole*