Chili Lime Avocado Dip

Chili Lime Avocado Dip

Chili Lime Avocado Dip

2 Ripe Avocadoes

1/2 Cup GF Hidden Valley Simply Ranch Chili Lime Dressing

1/2 Cup Freshly Grated Cheddar Cheese

Optional 1/4 Cup Chopped Ham

Optional 1 Sliced Fresh Jalapeno

Wash, remove the pit and scoop out avocadoes and mash with fork and add to a medium bowl. Add dressing, and mix well ( and add ham if you wish). Top with cheese, jalapeno and serve. Enjoy!

Cherokee Huckleberry Bread

Cherokee Huckleberry Bread

*Oklahoma Huckleberry/Blueberry Season*

2 1/4 Cups all-purpose Gluten Free Flour (Reserve 1/4 Cup for coating berries)

2 Teaspoons Baking Powder

1 Cup White Granulated Sugar

1 Stick Melted Butter ( 1/2 Cup)

1 Cup Milk

3 Eggs Beaten

2 Cups Huckleberries washed and stemmed ( or Blueberries )

Preheat oven to 350*

In large mixing bowl, whisk together 2 Cups of the flour, baking powder, and sugar. Then add melted butter, milk and beaten eggs. Mix ( by hand or with mixer) until batter is smooth and all dry ingredients are gone. In a small bowl sprinkle fresh berries with the ¼ cup of flour, turning them over by hand so you don’t mash them, completely coating berries with flour. Lift berries out of the excess flour and place them into the batter. Gently fold berries into batter. Then pour batter into a buttered 10 inch cast iron skillet. Bake for 40 – 45 minutes or until bread is set in the center and brown. If you want additional browning on top place under broiler for about 1 minute. Remove from oven, let cool and serve. We like to dust each slice with a little powdered sugar, or eat it with ice cream.

Basil Kale Garden Dip

 

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Basil Kale Garden Dip

2 Cups chopped fresh Basil

2 Cups chopped fresh Kale

6-7 large Cloves of minced Garlic

2 Large Tomatoes Chopped

1 Large Bell Pepper Chopped

Optional 1 Jalapeño Chopped

8 oz. (1 Cup)  Plain Greek Yogurt

1 Teaspoon Salt ( or season to taste)

In food processor pulse the Basil, kale and garlic until only small pieces are left. Then add remaining ingredients. Blend until tomatoes and pepper are also in small pieces. Cover and  refrigerate for about an hour, or over night before serving. The flavors of the vegetables and herbs will blend together better the longer it sets. Serve with chips or use a dip for chicken or meatballs.

Variations: You can also add onions, or 1 Tablespoon of Chili powder. Also pepper flakes.

Ham Salad Sandwich

Gluten Free Ham Salad Sandwich

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Ham Salad (Left overs?)

2 Cups chopped Cooked Ham

1 Cup freshly shredded additive free Cheese

1/2 Cup diced Onion

1 diced boiled Egg (optional)

3/4 Cup GF Mayo ( I used Hellmans GF)

Mix all ingredients and serve on lettuce wrap or GF bun.

This is my go to recipe for ham salad, yall just be creative add what ever appeals to you. You notice in the picture that the avocado is on the side. That’s because my husband doesn’t like it in the salad, so I add my avocado later!

Gluten Free Party Bread Bowls

Gluten Free Party Bread Bowls

Jans Gluten Free Cheddar Crackers

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Jan’s Gluten Free Cheddar Crackers

2 Cups of GF Flour mix for pie crust (See pie crust flour mix in Flour mixes)

1/4 Teaspoon GF Baking Soda

1 Teaspoon GF Baking Powder

1/4 Teaspoon Salt

1 1/2 Cups additive free Sharp Cheddar Cheese (freshly grated and packed in measuring cup)

4 oz. additive free Cream Cheese ( I use Philadelphia original)

½ of a stick of Salted Butter (Softened)

2 Regular size Eggs

In medium size mixing bowl whisk together flour, baking soda, baking powder, and salt. Grate cheddar cheese and measure, then add to food processor. Pour flour mixture on top of cheddar cheese. Then add cream cheese, softened butter, and eggs.  Blend all of this until it is a dough mixture. (for this dough I use the metal blades instead of the batter blades) Be sure to scrap down any flour or other ingredients that may be sticking to the side. Refrigerate dough for at least 30 minutes. When ready to bake, preheat oven to 350*F. Divide dough and pat out dough until flat on your cookie sheet, flour dough with GF flour, and roll out dough onto a stone ware cookie sheet, to about ¼ inch thick. (when I half my dough and roll out onto 2 baking sheets, it measures 11×14 inches each.) Cut into squares with a pizza cutter, and bake for 23- 25 minutes or until crisp and golden brown. (optional when done if you want the crackers to be a little softer, just rub with a stick of butter over the top of the dough while it is still warm. You may want to sprinkle with a little more salt to your taste) Remove and let cool. Break apart and store in an airtight container. ( NOTE: If you use a metal cookie sheet, the center crackers may not get crisp. If this happens, after they have baked the full 25 minutes, then remove the outside crackers, and move the crackers in the center to the outside edge of the cookie sheet and bake another 10 minutes, or until they are crisp.)