Strawberry Spinach Salad

This is our salad of choice for many dinners and events!  My oldest son requested this salad with his birthday dinner recently!  It's a favorite - great for potlucks, family dinners, etc!

Baby Spinach

Strawberries, sliced

Chopped pecans or sliced almonds

Mandarin Oranges, canned & drained

Laurie's Poppyseed Dressing

Combine spinach, strawberries, nuts, and oranges.  Just prior to serving, drizzle on desired amount of the poppyseed dressing and give a toss!

Laurie's Poppyseed Dressing

1/3 cup sugar

1/2 teaspoon dry mustard

1 teaspoon salt

1/3 cup vinegar

1 cup canola oil

1 - 1 1/2 tablespoons poppy seeds

Place ingredients in jar.  With the lid on, shake the jar really well.  Serve.

Southwestern Chicken Soup

This soup is so flavorful and delicious!  The yogurt and fresh cilantro add a nice touch!  A big thanks to my friend Katie for sharing it with me!  There was only a small amount left over that I served over rice for my lunch the next day, which was also a delicious way to eat it!  Next time I'll double the recipe!

1/2 lb chicken breast, cut into 1/2 inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 T olive oil
1 (15 oz) can whole kernel corn
1 can black beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
1 can diced tomatoes and green chilies, undrained
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
plain yogurt
fresh cilantro, minced

In a large skillet over medium heat, cook the chicken, onion and garlic in olive oil until chicken is no longer pink.  Stir in the corn, beans, broth, tomatoes, cumin, salt, and chili powder.  Bring to a boil.  Reduce heat; cover and simmer 10 - 15 minutes.  Garnish with yogurt and cilantro.

Notes:
  •  I added twice as much onion
  •  I made the broth with 2 cups water and 2 chicken bouillon cubes
  •  I used 1 1/2 cups frozen corn instead of canned corn

Sweet Potatoes

I love sweet potatoes, (also called yams)!!!  They are my favorite vegetable!  I like them best cooked simply, without all the marshmallows and brown sugar.  I use the microwave to cook them, because it's so fast!

3 - 4 sweet potatoes, peeled and cubed
2 - 3 tablespoons butter, sliced
salt & pepper
about 1/4 cup milk

Place sweet potato cubes in a greased glass casserole dish.  Add small slices of butter on top.  Season with salt and pepper.  Pour in the milk.  (The milk keeps the sweet potatoes from drying out.)  Place lid or plastic wrap on top of the casserole dish.  Cook on high in the microwave for 10 - 15 minutes, depending on your microwave.

Banana Nut Bread

Yum!  This banana bread satisfies all my cravings!  This recipe is adapted from the Lion House Recipe book!  It is easily doubled.

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 teaspoon lemon juice
2 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts

Preheat oven to 350º.  Cream butter and sugar.  Add eggs and beat.  Add bananas, milk, and lemon juice.  Sift dry ingredients and add.  Add nuts.  Divide the batter into 2 well-greased loaf pans.  Bake for 30 minutes.

Peanut Butter Bars

1 cup brown sugar
1 cup sugar
1 cup butter, softened
2/3 cup peanut butter
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
1/2 teaspoon soda
2 cups featherlight flour
1 teaspoon xanthan gum
2 cups oats (gluten free)
Chocolate frosting

Preheat oven to 350º.  Cream together brown sugar, sugar and butter.  Add the peanut butter, vanilla, eggs, salt, soda, flour, and xanthan gum.  Mix.  Add oats and mix.  Place dough on a greased cookie sheet.  Bake for 15 - 17 minutes, until it starts to turn brown.  Remove from oven and let cool for a few minutes.  Spread about 6 big scoops of peanut butter on top.  Let it cool completely.  Frost with Chocolate Frosting.


Chocolate Frosting

1/4 cup butter, softened
3 cups powdered sugar
1/4 cup cocoa
milk

In a medium bowl add butter, powdered sugar and cocoa.  Pour in a few tablespoons of milk and beat.  Add more milk until frosting becomes spreadable.  Beat well.

Yummy Salad with Red Wine Vinegar Dressing

This is my new favorite salad!  I love, love, love it!  The Red Wine Vinegar Dressing is fantastic!  Thank you Heidi for a delicious recipe!

Red leaf lettuce
Green leaf lettuce
Iceberg lettuce
5 strips bacon, chopped
1 cup shredded Swiss cheese
1/2 cup slivered almonds (sauteed in butter)

Serve with Red Wine Vinegar Salad Dressing.

Red Wine Vinegar Salad Dressing

1 cup canola oil

1 cup sugar

1/4 cup chopped red onion

1/2 cup red wine vinegar

2 teaspoons dry mustard

1 1/2 teaspoons salt

Blend well.

Creamed Eggs

This is a family favorite that I grew up with.  I serve it to my boys now, and they love it too!  We have it for breakfast or dinner.  It's a favorite!

6 tablespoons butter
6 tablespoons featherlight
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups milk
12 boiled eggs, chopped
Gluten Free toast or waffles - pulled apart into pieces.

Melt butter and add salt and pepper.  Add flour and whisk, stirring until flour is heated through.  Gradually add milk and continue to stir.  Cook over medium heat, stirring constantly.  Cook until sauce becomes thickened.  Add chopped boiled eggs and stir.  Serve over warm gluten free toast or waffle pieces.

Layered Green Salad

This is an excellent make ahead salad.  It can sit for a few hours or overnight!

Using a 9 x 13 casserole dish put in:
   1 head lettuce
   3 - 4 green onions, chopped
   1 (8 oz) can water chestnuts, sliced and drained
   10 oz frozen peas

Topping
Mix together:
   2 cups mayonnaise
   1 teaspoon sugar
   1 teaspoon seasoned salt
   1/4 teaspoon garlic powder

Spread topping over salad and put in refrigerator.

Before serving place the following on top:
   3 or 4 sliced hard boiled eggs
   1/2 - 3/4 lb bacon, cooked and crumbled
   2 tomatoes, chopped

Note:
•  I like to use a combination of red or green leaf lettuce, and iceberg lettuce
•  I don't think you need all of the topping.  I use about half of it.

Shrimp & Cream Cheese Dip

This dip is always a bit hit for parties, get-togethers, football games, etc.  It's quick and easy to put together!

8 ounce package cream cheese, softened
Cocktail sauce (McCormick is gluten free)
Cooked shrimp, peeled and deveined, chopped
GF Crackers

Spread softened cream cheese on a large plate.  Pour your favorite cocktail sauce on top and spread around.  Top with chopped shrimp.  (I buy frozen medium shrimp, thaw it and chop it up.)  I like to use Nut Thin Crackers.

Pot Roast with Carrots

This is a our favorite Sunday meal!  It's cooks all day while we're at church.  I serve it with mashed potatoes and gravy.  I use the drippings from the roast, add water and beef bouillon and thicken it with a corn starch and water mixture.

3 1/2 pound beef roast
1 large onion, quartered
salt & pepper
garlic powder
3 bay leaves (optional)
baby carrots

Place the roast in the crockpot.  Season with salt and pepper, and a little bit of garlic powder.  Put 3 bay leaves on the roast.  Add the onion quarters.  Cook on high for 2 hours.  Add the baby carrots, and season with salt and pepper.  Turn down to low and cook for 6 - 7 more hours.  Use drippings to make gravy.

Corn Bread and Honey Butter

I love to serve warm corn bread and honey butter with Chili on a cold wintery day!  If you prefer a smaller amount, just half the recipe and use an 8 x 8 inch pan.

2 cups corn meal

2 cups featherlight flour

1 1/2 teaspoons xanthan gum

1/2 cup sugar

2 tablespoons baking powder

2 teaspoons salt

2 cups milk

2/3 cup canola oil

2 large eggs, lightly beaten

Preheat oven to 400º.  Spray 9 x 13 inch baking dish with cooking spray.  Combine corn meal, flour, xanthan gum, sugar, baking powder and salt in medium bowl.  Combine milk, oil and egg in small bowl; mix well.  Add milk mixture to flour mixture; stir just until blended.  Pour into prepared pan.

Bake for 20 minutes, or until wooden pick inserted in center comes out clean.  Serve warm.

Note:  Make sure the corn meal is gluten free.

Honey Butter

1/2 cup butter

1 tablespoon honey

1/3 cup powdered sugar

1/4 teaspoon vanilla

Whip the butter until it's fluffy.  Add the honey, butter, powdered sugar, vanilla.  Beat until smooth.

White Sandwich Bread

This bread is delicious!  It's a gluten free dream!  I love eating it hot out of the oven!  Yum!
This recipe is an adaptation from eatingglutenfree.com

3 cups GF flour

¼ cup sugar

3 1/2 teaspoons xanthan gum

1 ½ teaspoons salt

¼ cup dry powdered milk

1 ½ tablespoons yeast

1 ¾ cup warm water

¼ cup oil

1 teaspoon rice vinegar

3 eggs

Mix flour, sugar, xanthan gum, salt and powdered milk together in bowl of a stand mixer.  Dump the yeast on top of the dry ingredients, but don’t mix it in.  Combine water, oil, and vinegar in a separate bowl.  Pour on top of yeast, and let sit 3 minutes.  Mix together on low speed.  Add eggs.  Mix until combined, then beat on high speed for 5 minutes.

Grease 2 regular loaf pans with shortening.  Pour batter in pans, and let rise for about 20 minutes.  As bread is rising preheat oven to 375º.

Bake for about 30 - 35 minutes.  Remove from oven and let it cool for about 10 minutes, then turn out onto counter/cutting board.  (Yummy eaten when warm!)

Let cool completely, then slice and place in refrigerator or freezer.

Note:  When it's cool, I like to put it in a ziploc bag and leave it on the counter the day I bake it and the next day.  I love the taste.  If you keep it more than about 4 days, put it in the freezer.