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.
I haven’t decided what to make with it yet.
1 pound Ground Pork or Turkey
1 Medium head Broccoli Chopped
3 Medium Green garden Onions Chopped
1 Large Clove of Garlic, Minced
2 Tablespoons Brown Sugar
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.
Everyone have a safe and happy 4th.
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
2 Cups 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.
1 1/2 Cups purred Strawberries with juice
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.
Crockpot Ranch Pork Chops
4- 1/2 inch Pork Chops
8 Teaspoons Gluten Free dry Ranch Seasoning
2 Tablespoons Oil
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*
Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.
Wild Onions and Eggs
1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt
Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!
We’ve been so busy here on the farm. I do our own book keeping and tax season is a busy time, along with the fun jobs of baby calves and planting. So it’s been awhile since I’ve had a chance to work up a new recipe. I’ve had this one on my mind for a while. Hope you enjoy it!
Peanut butter Banana Low Carb Brownies
1/2 Cup Crunchy Natural Peanut Butter
2 Ripe Bananas
3 Large Eggs ( I use Duck Eggs)
1/2 Cup Local Honey ( I use Clover Sourced Honey)
1/2 Cup Stevia ( Or if you want it really sweet, you can use ½ Cup Brown Sugar)
1/4 Cup ground Chia Seeds
2 Cups Gluten Free Almond Flour
1 Teaspoon Baking Powder
Preheat oven to 350*
In medium size mixing bowl add peanut butter, bananas, eggs and honey. Blend well with electric mixer, then fold in remaining ingredients until wet, then blend with mixer again until all dry ingredients are well incorporated. Pour into a greased 9×9 inch baking pan, or round pan if you wish. Bake 30 minutes or until brown and set in the center. Enjoy!
Optional: You can also add GF Chocolate Chips
Note: these are not overly sweet, I like to heat them up and have them for breakfast.
Air Fryer Roasted Carrots
1 Pound whole Carrots
2 Tablespoons Light Olive Oil
2 Teaspoon Dried Basil (make sure all herbs and spices are Gluten Free)
2 Teaspoons Garlic Powder
1 Teaspoon Dried Oregano
1/2 Teaspoon Salt
4 Tablespoons Butter
Wash, peel and slice carrots in half lengthwise. Lay them flat onto the metal air fryer roasting pan. Drizzle carrots with oil and sprinkle with herps and salt. Place pan into air fryer on middle rack and set temp. at 400* for 20 minutes. Half way through cooking time turn carrots over, dot with butter and let the carrots roast for the rest of the cooking time, or until fork tender. If carrots need to cook longer return to fryer and cook until done. Remove from fryer and serve. Enjoy!
Need to kick up your Immune system? Try this recipe.
Ginger, Garlic, Pepper Chicken Skillet
2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.
Mini Caramel Pecan Pies
1 Package , Gluten Free Caramels
1 Cup Pecan halves
Ingredients for Crust
¼ cup oil
4 0z. Cream cheese ( I use Philadelphia cream cheese)
2/3 Cup Gluten Free Flour ( I like Betty Crocker, or Better Batter)
1/3 Cup Gluten Free Corn Starch
Place all ingredients for Crust in food processor on high until blended. Place dough in refrigerator for at least 15 minutes. It just makes dough easier to work with. (You can leave this in the fridge overnight if it is sealed).
Heat oven to 350* F.
When dough is cooled line mini muffin pan with paper liners. Flour your hands with a small amount of GF Flour and dip out a small ball of dough ( about a 1 inch ball) and roll with your hands to make it firm. Place one ball of dough into each paper cup and using your thumb or a floured dough plunger to push an indention into each ball making a mini pie crust. Make sure dough comes up the sides and to the top of the paper liners. When you have finished all of the mini pie crusts place muffin pan into oven. Bake for 14-15 minutes or until crusts are baked through and starting to brown around the edges. This should make 20- 24 mini pie crusts.
When pie crusts are done remove from oven, while they are still hot, place a pecan half into the bottom of the pie shell, add a caramel to each,( caramels will melt down into pie shell) then top with another pecan. Let cool and serve! Enjoy!
CHRISTMAS GIVE AWAY
Thanksgiving baking is happening at my house today, but wanted to get my annual Christmas give away going.
Ok here are the rules.
You must comment on my Facebook post https://m.facebook.com/story.php?story_fbid=2565647483656537&id=1671129923108302 at this link,
and then share one of my recipes to your page or in a group. Or multiple recipes as long as it is one of mine. But please comment on here or my recipe page so we can check out the shares.
I will draw a name from the shares I can confirm. If you share multiple recipes, your name will go in for each share.
The prize is one of my cookbooks and your choice of GF biscuits or Cookies.
Must be within the USA.
Updated: The recipe must be shared from my Facebook recipe page, link above or from this website.
4- 5 cooked Pork Chops
1 -20oz. Bag of Frozen Pepper and Onion strips
2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)
2 Teaspoons Ground Cumin
1-2 Teaspoon Garlic Powder (according to taste)
1 Teaspoon Salt ( or to your taste)
1 Teaspoon Ground Black Pepper
Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!
Left over Beef Stew
Left over Mashed Potatoes
Optional: Grated Cheddar Cheese
Preheat oven to 400*
Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!
Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes. Remember to drain all of the liquids for the Shepherd’s Pie.
1 Pound Ground Beef
1 Large Onion (Chopped)
2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week) Or you can use canned diced potatoes
1 Tablespoon Garlic Powder
1 Teaspoon Ground Black Pepper
2 Teaspoons Seasoning Salt
2 Teaspoons Regular Salt
1 -28oz. Can of Tomatoes
1 -15 oz. Can of Whole Corn
1 14.5oz. Can Cut Green Beans
1 14.5oz. Can Sliced Carrots
Using the Roasted Chicken that you made earlier in the week, remove all of the meat from the bones and shred with a fork, removing any skin that remains.
2 Cups cooked shredded Chicken
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers ( I like the mild peppers)
6-7 Gluten Free Corn Flour or White Tortillas ( the ones available to me are the Mission Brand)
Brush the outside of each tortilla with oil and then fill the inside with meat, cheese, and peppers to the edge of the tortilla closest to you. Leaving a space at the open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. When you fill all of the tortillas, place them with the oiled seam side down into the air fryer pan. Place pan in air fryer and set the fryer on 400* for 8-10 minutes. Turn Taquitos over half way through cooking time. Remember to check them at about 8 minutes. Some fryers are more powerful than others.
If you don’t have an air fryer, then place filled tortilla in hot oil, (enough oil to cover taquitos) seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa or Cheese Dip. Enjoy!
Easy Cheese Dip Recipe:
1- 32oz. Box of Velveeta Cheese ( Queso or Yellow which ever you prefer) (Cube block of cheese, when you get it out of the box.)
1- 10oz. Can of Original Rotel Diced Tomatoes and Peppers
Pour Rotel in large mixing bowl and add cubed cheese. Place in microwave on high for about 5 minutes. Remove and stir, put back in microwave if it is still lumpy for a couple more minutes or until smooth. Serve warm!