Horchata (Mexican Rice Drink)

I discovered Horchata about 12 years ago in Utah. There was this fabulous 24 hour Mexican restaurant called BETO'S. I asked about a white drink in the fountain and they said it was Horchata. I tried it and I was in love! Since then, it has been difficult to find a restaurant to buy the drink - so I started making my own. Big thanks to Martha Stewart for sharing it in her magazine this month! :)

Horchata
INGREDIENTS:
• 4 cups whole milk
• 1 cinnamon stick
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup rice or almond flour
• 2 teaspoons pure vanilla extract
• Ice cubes
• Garnish: ground cinnamon and cinnamon sticks
• Milk – add to taste (I added quite a bit – I thought it was too sweet, otherwise)

HOW TO PREPARE:
1. Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.
2. Strain mixture through a fine sieve. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.

Photo found here.

Slushy Punch

This is a recipe from a friend in OK. Once I tried it - I had to have the recipe! Now I'm sharing it with you!


Photo found here.

Slushy Punch
INGREDIENTS:
1 ½ cups unsweetened pineapple juice
1 ripe medium banana, cut up
½ cup sugar
½ of a 6oz can (1/3 cup) frozen orange juice concentrate, thawed
1 tbsp lemon juice
1 1-liter bottle carbonated water or three 12-z cans lemon-lime soda, chilled
Finely shredded orange peel, optional

HOW TO PREPARE:
1. In a blender container combine pineapple juice, banana, sugar, orange juice concentrate, & lemon juice. Cover and blend until smooth. Stir in 1 1/3 cups water. Transfer to a 1 ½ or 2 quart glass baking dish. Cover and freeze overnight.

2. To serve, let mixture stand at room temperature about 20 minutes. To form slush, scrape a large spoon across frozen mixture; spoon the slush into a punch bowl. Slowly pour soda down side of bowl; stir gently to mix. If desired, garnish with orange peel. Makes about fourteen 4oz servings. Can double for a shower or party.

Hot Chocolate Mix

My mom made this hot chocolate mix for us when we were growing up. I can drink this all year long! It's easy to put together and stores well in a tupperware container.

Photo found here.

Hot Chocolate Mix
INGREDIENTS:
16 oz non dairy creamer (creamora)
1 ½-2 cups powdered sugar
16 cups or 4 quarts dry milk
1 can or 2lbs nestle quik

HOW TO PREPARE:
Mix together well. About ¼ cup per mug of hot water.

Orange Julius

I remember the first time I had an orange julius at the mall - so delicious! I came up with these recipes (somehow!) when I was a teenager - enjoy! :D

Photo found here.

Orange Julius
INGREDIENTS:
Orange juice or can (1 cup water)
Milk-1 cup
Vanilla-1 tsp
Sugar-1/2 cup
Ice cubes
HOW TO PREPARE:
Blend in blender

Or

INGREDIENTS:
1 cup water
1 cup milk
6oz frozen OJ
1/3 cup sugar
1 tsp vanilla
Ice cubes
HOW TO PREPARE:
Blend in blender

Delicious Orange Punch

I made this for a Halloween Party - it was a huge hit! Delicous AND super easy to make! I found the recipe here.

Photo found here.

Delicious Orange Punch
INGREDIENTS:
1 gallon orange sherbet, softened
1 quarts pineapple juice, chilled
1 liter lemon-lime soda, chilled
Gummy worms (optional)

HOW TO PREPARE:
Combine sherbet and pineapple juice in a punch bowl; stir well. Add soda; stir until sherbet is almost dissolved. Decorate bowl with gummy worms. Serve immediately. Yield: 20 (1 cup) servings.

Nutrition Facts: 1 serving (1 cup) equals 212 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 61 mg sodium, 48 g carbohydrate, trace fiber, 1 g protein.
20 Servings
Prep/Total Time: 10 min.

Mallow Mint Choffy

Mallow Mint Choffy
INGREDIENTS:
96oz strongly brewed liquid Choffy
1 cup sweet cream creamer
2/3 cup thin mints creamer
1 tsp mint extract
marshmallows

HOW TO PREPARE:
Pour Choffy, creamers, and extract into 4 quart crockpot. Put on keep warm until 10 minutes before you plan to serve. Sprinkle marshmallows on top and close lid. Delicious!


Photo found here.

Crockpot Apple Cider with Shrunken Apple Heads

I put these two recipes together for a Halloween Party and they were delicious together! I found the cider recipe here and the shrunken heads recipe here. I doubled the cider recipe and put it all in a 6 quart crockpot. It was perfect and so delicious!

Photo found here.

Crockpot Apple Cider with Shrunken Apple Heads

Crockpot Apple Cider
8 Servings
Prep: 5 min. Cook: 2 hours
INGREDIENTS:
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 orange, sliced

HOW TO PREPARE:
Place cinnamon, cloves and allspice in a double thickness of
cheesecloth; bring up corners of cloth and tie with a string to form
a bag.

Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar
dissolves. Add spice bag. Place orange slices on top. Cover and cook
on low for 2-3 hours or until heated through. Discard spice bag.
Yield: 2 quarts.

Nutritional Facts: 1 serving (1 cup) equals 177 calories, trace fat (trace saturated fat), 0 cholesterol, 30 mg sodium, 44 g carbohydrate, trace fiber, trace protein.

Shrunken Apple Heads
INGREDIENTS:
2 cups lemon juice
2 tablespoons coarse salt
8 large Granny Smith apples
32 whole cloves

HOW TO PREPARE:
1. STEP 1
Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
2. STEP 2
Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
3. STEP 3
Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
4. STEP 4
Pour cider into a 6 quart crockpot; float shrunken heads on top.

Shrimp Dip

This recipe was given to me by my dad. It is a favorite of mine to take to parties and is usually the first appetizer eaten. Even if you're not into shrimp, give this a try. You won't be disappointed.



Shrimp Dip
INGREDIENTS:
8 oz cream cheese, softened
1 jar Heinz (gluten free brand) shrimp cocktail sauce
Shrimp, medium sized (the kind that is cooked & deveined)
Shredded cheddar cheese
Green onions, finely sliced
Caar’s crackers

HOW TO PREPARE:
Spread softened cream cheese on a large platter. Pour shrimp cocktail sauce over top of cream cheese. Layer shrimp, cheese, & onions. Repeat shrimp, cheese, & onions.

Hamball

This is a recipe from my mom. It is great for parties!

Photo found here.

Hamball
INGREDIENTS:
2 packages cream cheese, softened
Dehydrated onions

Mix. Then add the following:

5 or 6 slices of GF* ham, thinly cut up
1 tbsp parsley
¼ cup mayonnaise
1 tbsp worcestshire sauce
Dash hot Tabasco sauce

HOW TO PREPARE:
Chill in a bowl for an hour. Roll in a ball & roll in chopped pecans. Serve with GF* crackers or wheat thins or triscuits.

GF* = Gluten Free

Fruit Ice Cream

Simple, easy, tasty. You can't go wrong with this recipe from my mother-in-law, Melanie.

Fruit Ice Cream
INGREDIENTS:
2 cans sweetened condensed milk
1 pint whipping cream
2 tsp vanilla
Fruit of any kind - we typically use frozen blueberries

HOW TO PREPARE:
Mix together sweetened condensed milk & whipping cream. Stir in vanilla & fruit. Put in freezer. Fill milk to line and freeze.


Photo found here.

Homemade Pudding

We love homemade pudding at our house and this is a great recipe that my husband requests often.

Homemade Pudding
INGREDIENTS:
½ cup sugar
3 tbsp cornstarch
3 cups milk
3 egg yolks, beaten
1 tbsp butter
1 ½ tsp vanilla extract
1/3 cups flaked coconut, toasted
1/3 cups miniature chocolate chips

HOW TO PREPARE:
In a large sauce pan: sugar, cornstarch, milk, & egg yolks. Stir until smooth. Bring to a boil over medium heat; cook & stir for 2 minutes or until thickened. Remove from heat; add butter & vanilla. Sprinkle 1 tsp each of coconut & chips into dessert dishes. Top with pudding mixture & remaining coconut & chips. Serve warm or refrigerate until serving.

Photo found here.

Tapioca Pudding

I'd never had tapioca pudding before I married Tyler. He mentioned that he liked it, so when I saw some small tapioca pearls in the baking aisle, I thought I'd give it a try. This is the recipe that was on the bag. We've now made this tapioca pudding our traditional Christmas Eve dessert. Try this recipe to find out why.

Tapioca Pudding
INGREDIENTS:
½ cup tapioca pearls
3 cups milk
2 eggs, well beaten
¼ tsp salt
½ cup sugar
½ tsp vanilla

HOW TO PREPARE:
Soak tapioca 24 hours in 1 cup milk. Drain. In double broiler, add 2 cups milk, tapioca, eggs, salt & sugar; cook for 15-20 minutes, stirring constantly. Remove from heat, add vanilla & allow to stand 10 minutes.


Photo found here.

Monster Cookies

This is a recipe from my stepmother, Suzanne. I remember baking these huge monstrous cookies with her in my youth. I love how versatile & delicious this recipe is. :D


Photo found here.

Monster Cookies
INGREDIENTS:
1 dozen eggs
2 lbs brown sugar
1 tbsp vanilla
1 tbsp corn syrup
3 lbs JIF (this brand is gluten free) peanut butter
1 lb butter, softened
18 cups GF* quick oats
8 tsp baking soda

HOW TO PREPARE:
Mix together. Then add: m&ms, chocolate chips, nuts, raisins, whatever! Bake at 350° for 13 minutes. 6 cookies per sheet.

GF* = Gluten Free

Fantasy Fudge

Fantasy Fudge
INGREDIENTS:
3 cups sugar
¾ cup butter
1 small can evaporate milk
1 bag 12 oz chocolate chips
1 7oz marshmallow crème
1 tsp vanilla
1 cup nuts (optional)

HOW TO PREPARE:
Heat sugar, butter, & milk until reaches 234°F. (stirring constantly) Stir in chocolate chips & crème. Add vanilla & nuts. Spread into pan immediately.

Lemon Pudding Trifle

This recipe is fantastic! I made it for my husband, but I surprised myself with how much I loved it! It's like a lemon version of DIRT. I found the recipe here. Enjoy!

Photo found here.

Lemon Pudding Trifle
INGREDIENTS:
3-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 package (12 to 14 ounces) GF* lemon cookies, crushed

HOW TO PREPARE:
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.

In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended.

Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture.

Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving. Yield: 12 servings (1 cup each).

Nutrition Facts: 1 cup equals 476 calories, 26 g fat (16 g saturated fat), 46 mg cholesterol, 479 mg sodium, 54 g carbohydrate, 0 fiber, 5 g protein. 12 ServingsPrep: 30 min. + chilling.

GF* = Gluten Free

Heath Homemade Ice Cream

My mother-in-law, Melanie, shared this recipe with me when she was visiting. It's our new favorite! This recipe is for a 2 quart ice cream maker.

Heath Homemade Ice Cream
INGREDIENTS:
3 - cans sweetened condensed milk
3 - cartons of whipping cream
2 teaspoons vanilla
1 package of heath chips
1 bar of german chocolate, shaved or grated
1 small bag of chopped pecans
2 - 3 tbsp chocolate syrup

HOW TO PREPARE:
Put in freezer and fill to line with milk. Freeze and enjoy!

No-Bake Chocolate Cookies

This is the best recipe ever! When we went to Ukraine to adopt our twins, I made this recipe and it was a huge hit! Thank goodness peanut butter is much cheaper here in the US.

No-Bake Chocolate Cookies
INGREDIENTS:
1/2 cup milk
1/2 cup butter
1/2 cup cocoa
2 cups sugar
1/2 cup JIF (this brand is gluten free) peanut butter (I use creamy)
1/2 cup coconut
1 tsp vanilla
3 cups GF* quick cooking oats

HOW TO PREPARE:
Combine milk, butter, cocoa and sugar; bring to a rolling boil. Remove from heat; blend or stir in peanut butter, coconut, vanilla, and oats. Drop from a tbsp onto waxed paper. Let cool. These actually taste fabulous when they are still warm. Yummy.

Photo found here.

GF* = Gluten Free

Snickerdoodles

Snickerdoodles

INGREDIENTS:
1 cup butter or shortening
1 ½ cup sugar
2 eggs, lightly beaten
2 ¾ cups rice or almond flour

1 ¼ tsp xanthan gum
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

---------------

2 tbsp sugar
2 tbsp cinnamon

HOW TO PREPARE:
Mix dough together. Chill several hours or overnight. Mix the 2 tbsp sugar & cinnamon together. Roll dough into balls and roll into sugar/cinnamon mixture. Bake at 400° for 10 minutes on well greased pan.

Peanut Butter Caramel Corn

This recipe is fabulous. Try it and see.

PB Caramel Corn

By Aunt Zelda

INGREDIENTS:

3 to 4 quarts popped corn

½ cup Karo (this brand is gluten free) corn syrup

½ cup granulated sugar

½ cup JIF (this brand is gluten free) peanut butter

HOW TO PREPARE:

Cook until sugar dissolves. Add 1 tsp vanilla, 1 tbsp butter. Pour over popcorn & mix. 

Mint Rice Krispie Treats

My mother-in-law, Melanie, made these for me two years ago and I was hooked. I have always liked Rice Krispie treats but these were even better!

Mint Rice Krispie Treats
INGREDIENTS:
1/4 cup butter
1/2 tsp vanilla
1/2 bag of chopped Andes mints (found in the baking aisle; can also use the Andes peppermints)
40 large marshmallows
5 cups Gluten Free Rice Krispies

HOW TO PREPARE:
Melt butter in large bowl in microwave. Add vanilla and then pour Andes mints in top of melted butter and vanilla. Top with marshmallows. Microwave until marshmallows are puffed. Stir until mixed together. Working quickly, stir in Rice Krispies. Pour into greased 13 x 9 inch casserole dish. Wet a rubber spatula with water and then press down the Rice Krispies until solid. Wait until cooled and then cut into squares. Enjoy!

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Choffy Ice Cream

Choffy Ice Cream

INGREDIENTS:

2 liters of Choffy, cold

3/4 cup of sweet cream cream (could substitute another creamer)

2 cans of sweetened condensed milk

1 tsp vanilla (could substitute mint or another extract)

HOW TO PREPARE:

Pour into freezer. Freeze according to directions for freezer. It reminds me of a Wendy's Frosty, only much better and healthier!

Blueberry Pavlova

We were having some company over for dinner this past week and one of them has celiac's disease. I decided to find something for dessert that was gluten free. I had blueberries so I googled a Blueberry Pavlova and I found this recipe here. So tasty and my kids absolutely LOVED it. And so did I. :)

Blueberry Pavlova
INGREDIENTS:

4 organic large egg whites
Pinch fine salt
1/2 teaspoon white vinegar
3/4 cup plus 2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 cup heavy cream
1 1/2 cups fresh blueberries, or any fresh fruit, plus more for serving

HOW TO PREPARE:
Preheat the oven to 350°F. Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form. Combine the 3/4 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and beat until stiff peaks form. Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make an indent in each. Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn off the heat and cool the meringues in the oven for an hour, propping the door open with a wooden spoon.

Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar. In a small bowl, crush 1/2 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues, filling in the indentations. Top with juicy blueberries and serve.

Rocky Road Fudge

I found this recipe just as I was switching over to gluten-free eating. I made it for Valentine's Day and it was a HUGE hit! I found the recipe here.

My picture.

Gluten-Free Rocky Road Fudge
48 Servings

Prep: 15 min. Cook: 5 min. + chilling

INGREDIENTS:
1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 cups salted peanuts
1 package (10-1/2 ounces) miniature marshmallows

DIRECTIONS:
Line a 13-in. x 9-in. baking pan with foil and grease the foil with
1-1/2 teaspoons butter; set aside.

In a large saucepan, combine the chocolate chips, milk and remaining
butter. Cook and stir over medium heat until mixture is smooth.
Remove from the heat; stir in peanuts. Place marshmallows in a large
bowl; add chocolate mixture and stir well. Note: some of my marshmallows

started to melt a little bit. Spread into prepared pan.
Refrigerate until firm.

Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares. Yield:
about 2-1/2 pounds.

Strawberry Valentines Chex Mix

My husband is loving this recipe. He keeps grabbing a handful and saying how good it is. Proud wifey right here! I found the recipe here.

My pictures.

Gluten-Free Strawberry Valentines Chex Mix
INGREDIENTS:
6 cups Rice Chex cereal
1 bag of white chocolate baking chips (12oz) - I used Almond bark because I had some.
1 box of Strawberry Creme Jell-O Pudding (I couldn't find this so I used cheesecake pudding)
Valentines M&M's, sprinkles, food coloring- whatever you'd like to make them more festive!

HOW TO PREPARE:
Measure out 6 cups of Chex into a large bowl.

Dump white chocolate chips into a glass dish. Microwave for 1 minute. Remove and stir gently.

Return to the microwave and melt for an additional 30 seconds. Stir. Microwave another 30 seconds and
even though the chips still hold their shape, once you stir it, you'll see that they are in fact melted!

You can add about 1-2 tsp of shortening to the chips and it will help the consistency be slightly thinner and smoother. It's easier to cover the cereal when you use a little shortening, however it's optional.

Add 4 TBSP of the strawberry creme pudding into the white chocolate and stir gently until smooth. You can also add a bit of food coloring if you'd like. Since you added the pudding, it tastes like strawberry, but it doesn't actually add any color.

I opted to divide mine, making most of it pink, but leaving some white.

Dump the chocolate mixture over the Chex cereal and stir gently until the cereal is coated in chocolate.

Add any Valentines candy, sprinkles, etc.

Lay out on pieces of wax paper to cool and solidify. I found the M&M's looked better if you sprinkled them on top, once the mixture is laid out to cool. The candy sticks to the Chex cereal but it doesn't get coated so you can still see the colors.

Marshmallow Popcorn Balls

This recipe is from a friend of mine, Julie, and it is incredibly delicious. Once I tried it, I had to have the recipe. Thanks, Julie!

My picture.

Gluten-Free Marshmallow Popcorn Balls

INGREDIENTS:

¾ cup popcorn kernels

½ cup brown sugar

2/3 bag mini marshmallows

2 sticks butter

HOW TO PREPARE:

Pop 3/4 cup of popcorn and put in a large bowl. My air popper only allows ½ cup of kernels at a time, so I had to pop it all in two batches. Meanwhile heat 1/2 C brown sugar, 2/3 bag mini marshmallows, & 2 sticks of butter in a pot until boiling. Then pour over the popcorn and gently stir. I added some red food coloring to the recipe to make the pink ones. After stirring, use a ice cream scooper and form popcorn balls. Let cool on wax paper. 

Holiday Mashed Potatoes

My grandmother makes these delectable mashed potatoes at our holiday meals, such as Easter, Thanksgiving, & Christmas. Once you try this recipe, you won't want to go back to regular potatoes!

Holiday Mashed Potatoes
INGREDIENTS:
6-8 large potatoes, peeled and cubed 
4 oz Cream cheese
1/2 cup sour cream
1 tsp salt
1/2 tsp pepper
1/2 cup salted butter
Paprika, optional

HOW TO PREPARE:In a large pot, boil potato chunks for 15 minutes or until soft. Drain the water. In a large bowl, combine potato chunks, cream cheese, sour cream, salt, pepper, and butter. Using a hand mixer, mix until blended. If  you need to add more sour cream to get it nice and creamy, you can do that. Pour into greased 13x9 in casserole dish. Sprinkle with paprika and top with small chunks of butter. Bake at 350 degrees for 30 minutes or until heated through. Serve.

I like to make these potatoes the day before a holiday and keep in the refrigerator. I try to set the dish out on the counter for an hour before baking, but you don't have to. One of the really nice things about this recipe, other than how delicious it tastes, is that these reheat well. 

Pink Stuff

This recipe is simply known as "pink stuff"! You can add whatever fruits you want!

Pink Stuff
INGREDIENTS:
small curd cottage cheese
cool whip (small carton)
1 small box of jello (I like strawberry)
1 bag of mini marshmallows
1 can crushed pineapple, drained
1 can mandarin oranges, drained

HOW TO PREPARE:
Stir together. Chill overnight or for a few hours before serving.

Roasted Carrots With Dill

I made this recipe last night - it was a big hit! The dill reminds me of when we went to Ukraine and they would boil potatoes and top them with butter and dill - such a great herb and I'd never really eaten it before, but I'm glad that I did and it makes this recipe fabulous!

Photo found here.

Roasted Carrots With Dill

INGREDIENTS:
8-10 large carrots (I put in the whole bag - it was more like 15)
Olive oil
1 tablespoon salted butter, cut into small pieces (optional)
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh dill

HOW TO PREPARE:
In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425° oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.

Nutritional Information
One serving contains:
Calories (kcal) 72.7
%Calories from Fat 62.9
Fat (g) 5.1
Saturated Fat (g) 2.1
Cholesterol (mg) 7.5
Carbohydrates (g) 6.0
Dietary Fiber (g) 1.3
Total Sugars (g) 3.3
Net Carbs (g) 4.7
Protein (g) 0.7
Sodium (mg) 30.0

Cheesy Creamed Corn

I found this recipe here. I made this for my family and some dinner guests and it was fabulous. Yum yum.

Cheesy Creamed Corn
INGREDIENTS:

3 packages (16 ounces each) frozen corn

2 packages (one 8 ounces, one 3 ounces) cream cheese, cubed

1/4 cup butter, cubed

3 tablespoons water

3 tablespoons milk

2 tablespoons sugar

6-8 slices of cheese, I used provolone

HOW TO PREPARE:

In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving. Yield: 12 servings.

Photo found here. 

Roasted Broccoli with Parmesan

It turns out that my kids like broccoli with it's soft. Go figure. I found the recipe here.

Roasted Broccoli with Parmesan
Prep Time: 5 mins
Cook Time: 20 mins Total Time: 25 mins Yield: 6 servings
INGREDIENTS:
2 pounds broccoli, cut into florets
3 tablespoons olive oil
Salt
1/4 cup grated parmesan

HOW TO PREPARE:
1. Preheat the oven to 400F.
2. Toss the broccoli with olive oil and season with salt.
3. Spread in an even layer on a large baking sheet and transfer to the oven.
4. Roast for 20 minutes, or until slightly crispy and browned.
5. Remove from the oven and allow to cool just slightly.
6. Transfer to a serving bowl and toss with the parmesan. Serve immediately.

Cranberry Nut Mold

This is a recipe from my Great Grandmother Lila and my Grandmother Martha has been making it every Thanksgiving and Christmas since Lila passed away. It is a nice alternative to the canned cranberry sauce.

Cranberry Nut Mold
INGREDIENTS:
1 large box red color jello (cranberry, raspberry are the best)
2 packages fresh cranberries, washed and run through a food processor to chop up (save any juice if some left)
3/4 cup water
2 cups sugar
2 cups chopped pecans or walnuts

HOW TO PREPARE:
In a saucepan, add 3/4 cup water and any juice from cranberries. Heat to a boil. Dissolve jello and 2 cups sugar. Add cranberries and just heat to warm. Add two cups of chopped nuts and pour into a jello mold or chill in a serving bowl until set, usually overnight.

Rainbow Jello

This recipe is perfect for Saint Patrick's Day or any other holiday, by changing the colors. For Christmas you can do red and green, Easter - yellow and purple, etc. I got this recipe from my mom.

Rainbow Jello

INGREDIENTS:
1 package (3oz) jello in 6 different flavors
16oz sour cream
13x9 in pan

HOW TO PREPARE:
Start with the darkest color on the bottom of the pan.

Pour 8oz (1 cup) boiling water into 2 cup measuring cup or bowl. Dissolve 1 package jello in this which makes 10 ounces. Pour 5 ounces (a little over a half cup) into another bowl and set aside. Into the 5 ounce bowl, mix 1/3 cup sour cream and whisk until creamy without clumps of sour cream. Pour this into the 13x9 pan. Chill for 30 minutes or until set. Pour 3 TBSP water into the second bowl of 5oz of jello and slowly pour over the first layer of jello after the 30 minutes are up. Put back in refrigerator and let set for 30 minutes. Repeat with the 5 other flavors. Cut into square and serve - very pretty!

I think doing the sour cream layer on the bottom looks prettier, but if you accidentally do it the other way around - it's no big deal. Just stick with the pattern you start with for a nice effect.

Green Chili Chicken

My awesome friend, Melisa, passed this recipe on to me. These chicken sandwiches are the best I've ever eaten. Yummy.


Chicken topped with cheese alongside rice, salad, and GF garlic cheese biscuits.

Green Chili Chicken
INGREDIENTS:
4 chicken breasts
2/3 cup GF* soy sauce
¼ cup cider vinegar
2 tbsp sugar
2 tsp vegetable oil
1 small can green chilis
Monterey Jack Cheese, sliced

HOW TO PREPARE:
Pound chicken to flatten. Place in a large resealable bag.

In a 2 cup measuring pyrex (or a bowl), stir together soy sauce, cider vinegar, sugar, vegetable oil, & green chili. Set aside ¼ cup for basting. Pour remaining marinade into the resealable bag with chicken. Marinate in the fridge for 30 minutes. Grill uncovered on medium heat until done, basting throughout. At the end we put the sliced cheese on the chicken while on the grill so they will melt. Then we eat them with rice. Enjoy!

GF* = Gluten Free

Brazilian Estroganoff

I learned this recipe 10 years ago from my Brazilian friend, Nilmaria. I love this meal. I could eat it every week and not tire of it. It's different from anything I've ever eaten or made. Be brave and give it a try!

Brazilian Estroganoff
INGREDIENTS:
1 lb ground beef
Diced onion
1 can sweet peas, drained
1 can corn, drained
½ can mushrooms, drained & diced
1 tsp vinegar
1 small can tomato sauce
2 small cartons heavy whipping cream
Salt, oil
Rice, cooked
Doritos nacho cheese chips

HOW TO PREPARE:

Put ground beef in a bowl with vinegar & pinch of salt. Place oil & diced onions in a large skillet to sauté. Add marinated meat & brown with onion. Add corn, peas, & mushrooms. Cook for about 10 minutes. Add tomato sauce & whipping cream. Allow to cook 3 more minutes. It should be a salmon pink color. Add salt, if necessary. Serve with rice, fried potatoes or Doritos. I mix the beef mixture with the rice and eat it with Doritos nacho cheese chips. Yum. Yum. Yum!

Ranchero Dinner

This is an easy all-in-one skillet meal. Very satisfying.

Ranchero Supper
INGREDIENTS:
1 ½ lbs ground beef
1 can (28oz) GF* baked beans
1 can (11oz) whole kernel corn, drained
¼ cup barbecue sauce
2 tbsp ketchup
1 tbsp prepared mustard
¾ cup shredded cheddar cheese
Sliced green onions & sour cream, optional
Tortilla chips

HOW TO PREPARE:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup & mustard; heat through. Sprinkle with cheese; cook until melted. Top with onions and sour cream if desired. Serve with tortilla cheese. Yield: 7 servings.

GF* = Gluten Free

Texas Flank Steak

If you have a grill and love steak - then this recipe is for you.

Texas Flank Steak
INGREDIENTS:
1/2 cup soy sauce
1/2 cup vegetable oil
3 tbsp red wine vinegar or cider vinegar
3 tbsp barbecue sauce
3 tbsp Heinz (gluten free brand) steak sauce
2 tbsp dried minced onion
1 tbsp liquid smoke flavoring
1/2 tsp garlic powder
1 (1 1/2 lb) beef flank steak

HOW TO PREPARE:
In a large resealable plastic bag, combine first 8 ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness. Yum!

Split Pea Soup

I didn't appreciate this recipe until I was an adult. Now I find it so smooth and comforting. And my kids like it, which always helps.

Split Pea Soup
INGREDIENTS:
1 lb bag green split peas
2 ½ quarts (10 cups) water
¼ tsp garlic salt

HOW TO PREPARE:
Bring to a boil. Turn off heat. Let stand 1 hour.

Mix in: 1 cup chopped onion, ½ tsp pepper, ¼ tsp butter, 1 cup celery pieces, 1 cup carrots, 1 tsp parsley.

First boil, then simmer. For 2 hours or until peas are done.

Take 2 cups of soup & blend it in the blender with 2 cups milk, then add back into soup.

Cook 3-4 bacon strips. Pour grease & crumbled up bacon into soup.

Cut up 2 slices of ham (½ inch each) into bitesize pieces and add to soup. YUM!

Grilled Drumettes

I'd never made anything with drumettes before this recipe. I found that drumettes are surprisingly inexpensive and my kids LOVED them - a win-win situation! I found this recipe here.

Photo found here.

Grilled Drumettes
INGREDIENTS:
1 cup ketchup
1/3 cup GF* soy sauce
4 tsp honey
3/4 tsp ground ginger
1/2 tsp garlic powder
3 lbs fresh or frozen drumettes, thawed

HOW TO PREPARE:
In a large ziploc bag, combine all ingredients. Turn over to coat the chicken. Refrigerate for at least 4 hours or overnight. Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear. Enjoy!

24 Servings

Prep: 10 min. + marinating Grill: 15 min

Nutrition Facts: 1 drumette equals 288 calories, 18 g fat (5 g saturated fat), 85 mg cholesterol, 731 mg sodium, 8 g carbohydrate, trace fiber, 22 g protein.

GF* = Gluten Free

White Chicken Bean Chili

My sister and my family went crazy for this recipe when I made it over winter break. It's fabulous!

White Chicken Bean Chili
INGREDIENTS:
3 cans (15oz each) great northern beans, rinsed and drained
3 cups cubed cooked chicken breast
1 jar (15oz) Classico (It is gluten free) Alfredo sauce
2 cups chicken broth
1 1/2 cups frozen gold and white corn
2 cups shredded cheese
1 cup sour cream
2 tbsp minced onion
3 garlic cloves, minced
1 tbsp ground cumin
1 1/2 tsp pepper
1 tsp cayenne pepper - or to taste, I put less...

HOW TO PREPARE:
In a 5 or 6 quart crockpot, combine all ingredients. Cover and cook on low for 3-4 hours or until heated through. Serve with bread.

Chicken Orange Salad

This recipe is so simple and delicious. It's a great way to get protein, vegetables, and fruit all in one easy meal.

Chicken Orange Salad

INGREDIENTS:
Chopped lettuce (any type)
Tyson grilled & ready refrigerated fully cooked grilled chicken breast strips, cut into bite-size pieces
1 large can of mandarin oranges, drained
Ranch dressing

HOW TO PREPARE:
Mix together. My kids gave this salad two thumbs up!




You can cook your own chicken, if you prefer.

Tiny French Beans with Smoked Sausage

I like recipes that involve new ingredients for me. With regards to this recipe that involves the "shallot". To be perfectly honest with you - I had no idea what a shallot was and I thought it sounded like a name of a fish. When I found this recipe, I knew that all the other ingredients looked good - so I googled "shallot" and found out that it's a type of onion (I think) and was able to find it in my local grocery store. This recipe is definitely a keeper recipe. It's hearty, smells fabulous, and the taste is unbeatable! There, now that I've talked it up - make it and see for yourself.

Photo found here.

Tiny French Beans with Smoked Sausage
INGREDIENTS:
2 pounds smoked sausage, cut into 1 1/2-inch pieces (I use just 1 pound and it's less salty that way)
1 tablespoon vegetable oil
1/3 cup minced shallots
3 garlic cloves, minced
2 cups dried flageolets or other dried white beans
2 cups water
1/4 cup minced fresh or 1 tablespoon dried thyme
1 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
29 oz GF* chicken broth

HOW TO PREPARE:
Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker (it called for a 5 quart, but I used a 4 quart and it worked perfectly). Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly.

Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender. Yield: 8 servings.

Nutritional Information - Calories: 397; Calories from fat: 30%; Fat: 13.1g; Saturated fat: 3.7g; Monounsaturated fat: 4.3g; Polyunsaturated fat: 3.7g; Protein: 29.7g; Carbohydrate: 41.4g; Fiber: 8.6g; Cholesterol: 75mg; Iron: 5.2mg; Sodium: 1105mg; Calcium: 143mg

GF* = Gluten Free