2/3 Cup Buttermilk

2/3 Cup Shortening, butter flavored

3-4 Bananas, mashed

3 eggs

1 2/3 Cup Sugar

2 1/3 Cup GF Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

2/1 tsp Cream of Tartar

½ tsp Xanthan Gum

Grease and flour 13×9 pan. Preheat oven to 350 degrees. Mix buttermilk, shortening, bananas, eggs and sugar. Add dry ingredients and mix. Bake 30-40 minutes. Cool and frost.

Butter Cream Icing

3 Cups powdered sugar

1/3 Cup Margarine

2 Tbsp Milk

Mix all ingredients.

• 1/4 pound slab bacon, cut into 1/4-inch cubes
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1 garlic clove, minced
• 2 pounds black-eyed peas (fresh or frozen)
• Salt and freshly ground black pepper to taste
• Red pepper flakes to taste
• 3 cups water
• Hot cooked rice
• 3 large ripe tomatoes, chopped or stewed

In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.

• 2 cups peanut butter
• 2 cups white sugar
• 4 eggs, beaten
• 2 cups semi-sweet chocolate chips (optional)
• 1 1/2 cups chopped pecans (optional)

2 cups gluten free chicken broth
2 cups gluten free marinara
One 15 ounce can low-sodium chickpeas, drained and rinsed
Crushed red pepper flakes to taste
1-1/3 pound package ground lean turkey
Nu-Salt
½ pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano

DIRECTIONS

1. Heat a large pot over high heat with chicken broth, marinara sauce, beans and crushed red pepper flakes until mixture comes to a simmer.

2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.

3. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.

4. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit

Enchilada Casserole

Ingredients:

3 Tbsp. diced green chilies, divided

½ c. Gluten Free salsa

¼ c. chopped green onions

¼ c. chopped fresh cilantro

15 oz. can black beans, drained and rinsed

11 oz. can mexi-corn (corn with red and green peppers), drained

10 oz. can Gluten Free enchilada sauce

8 ½ oz. pkg. Gluten Free corn muffin mix

½ c. egg substitute

2 Tbsp. chopped bottled roasted red bell pepper

1 ½ c. shredded reduced-fat Monterey Jack or Cheddar-Jack cheese

6 Tbsp. reduced-fat sour cream

1. Place 2 Tbsp. green chilies and next 6 ingredients in slow cooker (4 qt. size works best here). Stir well. Cover and cook on low for 4 hrs.

2. Combine remaining green chilies, muffin mix, egg substitute and roasted bell peppers in a bowl. Stir well. Spoon batter evenly over bean mixture in crock pot. Cover and cook approximately one hour—until cornbread is done.

3. Sprinkle cheese over cornbread. Cover and cook five minutes, or until cheese is melted.

4. Top each serving with sour cream. Depending on your family’s tolerance for heat, you can reduce the amount of green chilies or leave them out. The roasted red peppers are a nice touch, but they are not necessary. In a pinch, sub ½ tsp. dried cilantro for the fresh.

Fold together:

4 cups Gluten Free Bread, cubed and dried

4 cups Gluten Free cornbread, cubed and dried

2 ½ cups Gluten Free Chicken broth

1 Cup apple juice

3 eggs, beaten

Sauté in 6 Tbsp Butter and add:

1 cup onion, diced

1 cup celery, diced

2 cups Granny Smiths or Braeburn apples, cored, peeled and diced

½ cup chopped parsley

¼ cup chopped fresh sage

1 Tbsp fresh Thyme leaves

Salt and pepper

Preheat oven to 375 degree; coat a 9 x 13 pan with nonstick spray. Fold breads, broth, apple juice, and eggs together. Sautee onion, celery, in butter in a nonstick pan over medium heat until soft. Add onion mixture and remaining ingredients to bread mixture. Mix well the mound into baking dish, bake until top is browned. Approximately 45 minutes. 

8 oranges

Mash together:

4 cups canned sweet potatoes, drained

1 cup fresh pineapple, diced

1 cup orange juice(from prepared orange cups)

¼ cup unsalted butter, softened

¼ cup brown sugar

2 eggs, beaten

1 Tbsp. Ground cinnamon

1 tsp kosher salt

For the topping-

Toast, Add:

1 cup pecans, chopped

4 Tbsp unsalted butter

¼ cup brown sugar

¼ cup light syrup

½ tsp kosher salt

Off Heat, Stir In:

¼ cup dark rum

1 tsp gluten free vanilla extract

Preheat oven to 375 degrees.

Prepare oranges by slicing off the bottom of each(this keeps them from falling over). Flip the orange over and remove the top 1/3 and scoop out and juice the flesh, reserving juice for the potato filing.

Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with the potato mixture then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile prepare topping.

Toast pecans in a sauté pan over medium heat for 2 minutes. Add the next 4 ingredients; cook until syrupy.

Off heat stir in rum and vanilla. Return to heat for 1 minute then spoon mixture over baked orange cups and serve.

1 – Self basting turkey (12-15 lb.)

1 Medium Onion, quartered

1 Apple, quartered

1  Rib Celery, cut into chunks

3 Tbsp. Vegetable Oil

Combine and simmer:

1 Cup Pomegranate Juice

2 Tbsp Molasses

1 Tbsp Balsamic Vinegar

1 Tbsp Dry Mustard

Preheat oven to 325°; place a foil-lined roasting rack n a roasting pan.

Prepare turkey by removing giblets and stuff with onion, apple, and celery chunks. Tie the legs together at the knuckles using butchers twine. Rub the entire turkey with oil then season with lots of salt and pepper to coat the skin evenly.

Combine pomegranate juice, molasses, vinegar and mustard in saucepan; simmer over medium heat 2 minutes, Baste turkey with glaze when internal temperature is 150°. Glaze every 10 minutes.  Until the breast meat reaches 160-165° then remove the turkey from the oven. Let rest for 30 minutes before carving.

2 Onions, quartered

2 Tbsp Brown Sugar

1 Tbsp Paprika

2 tsp salt

1/4 tsp Ground Black Pepper

1/4 cup Cider Vinegar

4 tsp Worcestershire Sauce

1 1/2 tsp Crushed Red Pepper Flakes

1 1/2 tsp Sugar

1/2 tsp Dry Mustard

1/2 tsp Garlic Salt

1/4 tsp Cayenne

1 (4-6 lb) Boneless Pork Roast

Combine onions, brown sugar, paprika, salt, pepper, vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne – stir well to mix

Put roast in crock pot and pour vinegar mixture over the roast.  Cook on low for 12-14 hours.  Remove and shred meat with a fork.

 Marinade:                                                                Salsa:

2 garlic, minced                                                            1 large mango, diced

1 1/2 t salt                                                                    1/4 c red onion, diced

2 Serrano peppers, minced                                             1 Serrano, diced

1 c plain yogurt (fat free is fine)                                      1 T lime juice

2 T lime juice                                                                1/3 c diced cilantro & mint leaves

1 T fresh ginger, diced

2 t coriander (ground seed)

3/4 t turmeric

2 t cumin

1/2 t nutmeg

1/8 t cloves

1/2 t pepper

 Score 4 chicken breasts (make deep diagonal slices across one side of breast, want to make deep enough for marinade flavor, not too deep to break apart) Marinate at least 4 hours to overnight in zip lock bag. 

Grill until chicken is done.  Marinade can make it dry, so watch carefully.  Serve with salsa.

 Salsa can be made ahead as well and refrigerated