Gluten Free/Dairy Free Pizza

Hello Friends,

I recently responded to a request for my quick pizza recipe.  Here it is:

What You Need:

Kinnikinnick Gluten Free Personal Size Pizza Crust  (Comes with a Pack of 4) Great for Thick Crust! GF Marinara Sauce- (Ragu, Costco store brand work)Daiya Chedder and Mozzarella ShredsLiteHouse Spices  (whichever you like on your pizza- I use Oregano, Basil)1/2 of  Diced Zucchini1  Bell pepper Hormel Gluten Free Natural Choice Turkey Sausage.  (Only used 1/2 a sausage for 5 pizzas)

We first start with the attached Pizza crust. You can get it at Sprouts, Whole foods or Krogers. I think Market street may have it as well. We really like the because we like the thicker crust pizzas. I will then add a jar of GF Marianara sauce. You can use Ragu or Costco bran. We also like Sweet Barbque pizza (Great sauces are the Honey Pecan by Stubbs or the Honey Sweet by Rufus Teague). But keep it simple for your first. 

I have my side of diced veggies: squash, zuchinni, bell peppers, mushrooms. I also add Gluten free chicken sausage from Sprouts or if you like pepperoni, grilled chicken, turkey sausage...Whatever toppings you like. I also season the pizza with oregano, Season All and basil.   I use LiteHouse Freeze Dried Spices as its had no additives, its just the pure spice. The pizza packs come in fours. So I usually spread the four out on to a large baking sheet or baking stone. Sometimes I put it directly on the oven shelves for the crispyness. Anyhoo, so spread the marinara sauce, then toppings, maybe a little more sauce then add your cheese. If you are going the dairy free route, use Daiya Cheddar Shredds. If you like dairy, then grab a few combos of shredded cheeses to sprinkle on to the pizza. I mix the cheddar and the Mozzarella . Stick it in the oven on 375 for about 25-30 mins. My kids and hubby love it.

Identifying Hidden Sources of Gluten

I found this interesting article on identifying sources of Gluten.  This is great info to know for those who are just getting started and a great reminder for the seasoned Gluten free parents.



Identifying Hidden Sources of Gluten

Perhaps you’re on gluten-free diet and it seems to be working well for you, but every once in awhile you find yourself glutened yet can’t identify the culprit. Unfortunately, this happens to many Celiac and gluten intolerant folks because of hidden sources of gluten in foods that we might assume to be gluten-free. Where may some of these ninja-like gluten offenders be? In Rice Krispies (although there is now a gluten-free version, but look for a clear gluten-free label), salad dressing, soy sauce, chips, soups, candy, medication, ice cream.  Sometimes it can feel like gluten is around every corner.

Verifying the gluten-free status of some products will become a little easier with the recent FDA ruling that demands that products labeled “gluten-free” must contain less than 20 parts per million. That ruling should help clear up at least some products’ gluten-free status.  However, it’s still important to hone your detective eye for hidden or unexpected sources of gluten in order to avoid accidentally purchasing gluten-filled product or consuming gluten while dining out.

So what’s a person to do? Not consume products that aren’t clearly gluten-free until you’ve checked with the manufacturer and then memorize a list of all the “safe” products? Well that might be the safest course of action for people with Celiac or severe reactions to gluten, but for people with a lower gluten sensitivity there are ways that you can keep protect yourself as you navigate shopping and eating.

Know common “hidden” gluten ingredients:

Learn red flag ingredients that you may spot on labels. There are the obvious ones, such as “wheat flour,” that can be hidden in unsuspecting products like licorice candy, chips, and soup. Products that contain wheat should, by law, be labeled as such in bold letters, as it is one of the top eight allergens. However, it seems that not all ingredients that are wheat-derived are labeled, and there are other non-wheat sources of gluten.

Red flag ingredients include:

• “Barley Malt” or “Malt” – Examples: Rice Krispies, Cornflakes, Lindt Truffles
• “Soy Sauce” – Contains wheat unless the item is made with gluten-free “Tamari” soy sauce. Also, I used to think that all Tamari-style soy sauce was gluten-free, but recently saw that Kikkoman makes a non-gluten free Tamari soy sauce—that’s a good one to ask your waiter or friend if you’re a dinner guest.
• Worcestershire Sauce – I’ve found this ingredient to be particularly sneaky as some versions contain gluten and some don’t.  I once had a housemate tell me “Hey, you should eat this chili with us, it’s gluten free,” and then watched him pour a whole bottle of Worcestershire sauce into his bubbling pot. It’s easy for people to not even wonder whether a sauce has gluten in it or not, so this is the kind of ingredient that it might be good to ask about specifically.

• Wheat, barley and rye in their Latin names: Triticum vulgare (wheat), Hordeum vulgare (barley), Secale cereale (rye),Triticale (cross between wheat and rye), and Triticum spelta (spelt, a wheat variety)
• Finally, there are several common ingredients whose gluten content is debated or for which there are gluten-free and gluten-filled versions. These include: Dextrin, Maltodextrin, Modified Starch/Modified food starch, Natural Flavor, and Artificial Flavor. Some companies are now labeling whether their products’ food starch comes from corn or wheat, but many remain unlabeled. Dealing with these ingredients may be a matter of avoiding them “just in case” or testing products that have no other signs of gluten on an individual basis.

Know what kinds of unsuspecting foods might have a gluten ingredient:

If you’re like me, you read any label you can get your hands on before putting anything in your mouth. If you don’t read every label, keep in mind the types of products that commonly have hidden gluten (those labels you might want to start reading!): canned soup, salad dressing, chips, ice cream, noodles (yes, some rice or buckwheat noodles have added flour), and pretty much any “snack” food. Conveniently, the foods that you know are the safest—unprocessed foods such as fresh fruits and vegetables—are better for your health anyway!

Know the taste and appearance of gluten ingredients:

Ideally, you’d know whether something contains gluten before it’s sitting in front of you ready to eat, but sometimes miscommunication occurs. I’ve found this kind of mishap common when traveling with a language barrier or where “gluten-free” is not a well-known concept. You may want to “double-check” (ask about specific ingredients that you suspect might be in the food) when something suspicious comes up. I keep an eye out for:

• Dark-colored and salty sauces (suggests soy sauce might be an ingredient)
• Thick and/or opaque sauces (may have been thickened using flour/be roux based)
• Creamy soups (may use flour as a thickener)
• Foods that appear to have been deep-fried (may have been fried in the same oil as gluten-containing products, may be breaded)

Yes, it often feels like gluten stealthily infiltrates some of the most unexpected places. However, the more you know what to look out for, the more you can sidestep gluten encounters. Read labels. Look up unfamiliar ingredients online. When in doubt, ask a waiter or friend. When he or she has no idea what you’re talking about, remain a patient advocate for your own health and use the encounter as an opportunity to educate others about Celiac disease and gluten intolerance.  Sneaky gluten may be popping up everywhere, but being attentive, having knowledge about obscure gluten-containing ingredients, and communicating with people who are preparing or handling your food are key techniques for avoiding those hidden sources of gluten.

What are some hidden sources of gluten you’ve found?

Chocolate Chip Pumpkin Muffins

I have never been a big fan of Pumpkin but recently experimented with a pumpkin muffin that is just EXCELLENT. Its so good you want to just slap yourself. Teehee!!! In other words, it is sooo good and you definitely can't tell that is Gluten or Dairy Free.  I am providing the recipe below for you to try.  Please let me know what you think?  ( I just demolished my third muffin as I type.....dangerous!!!) You could also use Sweet Potato/Yam puree and add pecans or walnuts. My kids are allergic to nuts but feel free to add on your own. 

I really believe flour will make or break any Gluten free recipe.  I have tried many and the only baking flour that I have found that works the best and eliminates the "grainy aftertaste," alot of Gluten free products share, is Bella Gluten Free. I met the creator and owner, Mary Capone, at an Allergen convention in Dallas a few months ago. She had a true heart to create a good product any person with or without allergies would love.  She provided me with some free samples to experiment with. I have not been disappointed yet.  I highly recommend using her flour if you would like a similar if not better baking product texture of regular all purpose flours. 

*Just a side note, I was not paid for this endorsement, nor have I received anything for this review.  I am just sharing my wonderful experience with her product. 

Janice's Yummy Chocolate Chip Pumpkin Muffins

1 3/4 All Purpose Flour
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
2 Lg Room temperature eggs
1 cup of Pumpkin puree (If you like Sweet Potatoes/Yams, this is great as well)
1 1/2 of Organic Sugar
1/2 cup of Enjoy Life Chocolate chips.
1/2 cup of Mediterranean Blend Oil (Canola, Olive and Grapeseed Oil- I ran out of plain Canola Oil)
1 teaspoon pure Vanilla extract
1/4 cup of Agave Syrup
Confectioners' sugar for sprinkling

Yields 24 muffins

1. Preheat oven to 350.

2. Line your muffin pans with paper liners.

3. In a large bowl, whisk together your main dry ingredients: Flour, Baking Powder, Salt,  Sugar (leaving a little for sprinkles later) and chocolate chips.

4. In another bowl, whisk together your wet ingredients: Pumpkin Puree, Oil, eggs, Agave Syrup and Vanilla Extract.

5. Blend all of your dry and wet ingredients together.  Mix until smooth.

6.  Pour the batter into the prepared muffin pans until each cup is two-thirds full.  Sprinkle remaining sugar and confectioners on top of each muffin.

7.  Bake for 25-30 mins. I cooked my muffins for 30 minutes and they came out perfect.

Baked Ziti Marinara with Italian Ground Turkey

2 Bags Baby Spinach (Washed - Apx. 10 oz) 
2 Large Jars of Marinara Sauce (Apx. 55 oz)- I use Kirkland's from Costco..its GF 
1/2 jar of Mince Garlic
1 Small White Onion
2-3 sweet peppers
1lb Ground Turkey
2 small Zucchini (diced)
Ziti Noodles (16 oz of Mini Penne- I use GF rice ziti noodles)
Ricotta Cheese (16 oz) See Dairy Free Recipe below
Mozzarella (I use a package of Daiya Dairy free Mozzarella)

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. drain.  

Saute diced onions, diced sweet peppers and minced garlic in a separate skillet. Then add ground italian seasoned Turkey. 

Mix one Jar of Marinara Sauce with the diced Zucchini, cooked Ziti Noodles, cooked ground turkey, Spinach, and Ricotta Cheese in a large bowl. Spread 1⁄2 Jar of Marinara Sauce evenly in the bottom of a 9x13 baking dish. Place large bowl mixture into the dish. Spread the remaining 1⁄2 Jar of Marinara Sauce over the top. Sprinkle the Mozzarella right on top. 

Turn the oven to 350. cook dish at least 45 minutes. After 45 minutes, remove lid and let set for 10 minutes to firm up. When you first remove the lid it may look a little soupy, which is why we let it firm up.

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

RICOTTA CHEESE SUBSTITUTE

Healthy and light, this ricotta cheese substitution is great for pasta dishes like lasagna, manicotti and ravioli, and it also works well in vegetable bakes and casseroles. This is also refreshing as a cool and creamy addition to a fresh salad. While most recipes with tofu call for you to drain it, you do not need to do so for this recipe; just open the box!

• 2 12-oz. blocks Extra Firm Silken Tofu,
• 1 t. honey or agave nectar
• 2 t. apple cider vinegar
• 2 t. salt, plus more to taste

Preparation:

In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator. Makes 2 cups

Healthy Valentines Snacks for the Kiddos

How cool is this?!  I ran across this great food blog for kiddos called School Bites, I just love it! Check it out for different options to sweeten your sweet peas, big and small, taste buds!  Yummo!!!
You also could definitely recreate these for Birthday party treats... Here are some more delicious pics from School bites.

Check out this School bites blog out for more great snack ideas, recipes and pictures!

Crockpot Ratatouille (Great Daniel Fast Recipe)

New Years is a great time for new beginnings.  I have noticed alot of churches participating in a Daniel Fast. Its a fast that concentrates on eating foods from the earth. (Semi-Paleo) Here is a Crockpot Ratatouille recipe to try.  If you want to add nitrate free Chicken Sausage or Turkey Sausage- its not Daniel Fast or Paleo but is just as yummy.  We spoon it over Basmati rice or Jasmine rice. The flavors are so fresh. There’s something specific about the layering of the veggies and the order in which you layer them that makes the dish so good.  Let me know what you think!   Stay Warm,  Janice

Crockpot Ratatouille

2 large onions
1 large eggplants
4 small zucchini
2 garlic cloves
2 large green bell peppers
2 large tomatoes
1 (6 ounce) can tomato paste
2 TBS fresh basil
1 TBS fresh oregano
1 tsp sugar
2 tsp salt
½ tsp black pepper
¼ cup fresh parsley
¼ cup olive oil

sharp knife/cutting board
measuring spoons
crockpot

Slice the onions, eggplant, and zucchini.
Mince the garlic.
Cut the peppers into strips.
Cut the tomatoes into wedges.

In your crockpot, layer in this order:

Half of onions (slices)
Half of eggplant (slices)
Half of Zucchini slices
Half of Garlic (minced or pieces or slices)
Half of Green pepper (sliced)
Half of Tomatoes (quartered or smaller)
Half of Herbs, salt & pepper
Dot with Half of Tomato paste

Repeat Layers
Drizzle with Olive Oil
Cook in the Crockpot on low heat for 7-9 hours

Yields 8 Servings

Hmmm, Desserts!!!!!!

Not Yo Mama's Banana Pudding- Gluten Free/Dairy Free Version

Ingredients

• 2 (7oz) bags Schar's GFDF Shortbread cookies
• 6 to 8 bananas, sliced
• 2 cups Almond milk
• 1 (5-ounce) box instant French vanilla pudding
• 2 (8-ounce) package Vegan Gourmet Dairy Alternative cream cheese, softened
• 1 (14-ounce) can sweetened condensed coconut milk
• 1 (12-ounce) container Soyatoo! Extra Creamy Non-Dairy Whipped Cream
• 1/2 cup of Organic Sugar
• 1 tsp of Vanilla extract
• 1/4 cup of agave nectar.

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer sliced bananas on top. Sprinkle Bananas and cookies with a little of the organic sugar. 

In a bowl, combine the almond milk and pudding mix and blend well using a handheld electric mixer. Add tsp of Vanilla extract.  Using another bowl, combine the Vegan cream cheese and condensed coconut milk together and mix until smooth. Add 4 sliced bananas into the mixture. Mix well. Add 1/4 of cup of Agave Nectar. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Add 1/2 cup of Organic Sugar into mix. Blend well. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Sprinkle any remaining sugar over the cookies. Refrigerate until ready to serve.

Its Holiday Menu time again! Yum!!!

GF/CF Holiday Soul Food Style

Apple Rum Turkey

 Honey Baked Ham

Cucumber Mango Spinach Salad

Collard Greens w/smoked turkey wings

Broccoli & Rice Milk  or Daiya Cheese Casserole

Green Bean Casserole

Squash Casserole

Sweet Potato Casserole

Creamed Corn

Mashed Potatoes

Candied Yams

Dinner Rolls

Pear, Apple or Peach Cobbler

Chocolate Chip Cookies

Chocolate Cake

*Brown Sugar should be made naturally with Organic Sugar + 1 1/2 tbs of Molasses

*Nuts are optional in some of these recipes

*Peaches and Apples are Simple Sugars and will turn into Sugar in your bodies, a good substitute is a Pear. I will provide recipes that use apples or peaches or but you can use Pears as a substitute

Substitutes

Butter                     Earth Balance Vegan Butter or butter sticks

Sugar                      Organic Sugar in the Raw

Brown Sugar         Organic Brown Sugar

Milk                        Rice, Soy or Almond Milk

Eggs                        Egg replacement

GF Broth               Members Mark All Natural, Kroger Brand,

O Organics, Pacific Natural

Quick Alternative Items to have on hand

House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder




Mix ingredients together and store in an airtight container for up to 6 months.


Creamed Soups for recipes

Creamed Soup mix extras can be poured into ice cube trays, then later into ziplocks for

easy 3 mth storage. Homemade soup is better just because you the canned versions are

processed and tend to hide MSG. MSG is also hidden under the names of hydrolyzed

vegetable protein, autolyzed yeast, spices, flavorings and other non specific ingredients.

Cream of Mushroom Or Cream of Celery:

5 cups chopped portabella mushrooms or 2 cups of Chopped Celery

1 tablespoon Earth Balance Butter

2 teaspoons sea salt

1/4 teaspoon black pepper

1 teaspoon parsley or thyme

1 ½ cup of Vegetable Broth (See GF brands above)

4 teaspoons tapioca flour or Arrowroot

2 cups Rice, Almond or Soy milk

1 tablespoon of Sherry Wine (No wine if making the cream of celery)

MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.

Heat the butter on medium heat in a sauce pan.

Add the mushrooms, and saute until cooked through.

Add the sea salt, pepper, parsley.

Cook and stir 1 minute more.

Add the half and half.

Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.

Cook and stir until thickened.

Cream of Chicken:

2 cups chicken stock or 2 cups chicken bouillon

2 small potatoes, peeled and diced

1 large carrot, peeled and sliced

1/2 cup celery, chopped

1/4 cup celery leaves

salt and pepper to taste

Bring stock or bouillon to a boil.

Add vegetables, salt and pepper and return to a boil.

Cover and simmer for 25 minutes.

Pour into a blender and liquefy.

Serve hot.

If soup is too thick, use milk substitute or bouillon to thin.

Recipes

Apple Rum Turkey 

Turkey (up to 22 lbs) (Honeysuckle, Jennie O, Shelton, Perdue are GF, Get rid of the gravy pack)

Olive oil 

1-2 carrots 

1-3 celery stalks 

1-2 onions 

3 granny smith apple 

Rosemary 

Sage 

Thyme 

Poultry rub 

1 stick of Earth balance butter

1 tsp Garlic salt

Inject your turkey with Garlic Butter (Melt garlic and mix 1 tsp of garlic salt insert into  injector)

Remove neck and bags inside turkey; rinse and pat dry. Place inside turkey cavity an apple cored and sliced into quarters; 1 celery stalk cut into 3-4 pieces (include leaves); 1 onion quartered; rosemary, sage, and thyme sprigs or in seasoning form.  Cut carrots, 2 celery stalks and a chopped onion for roasting bed. Place turkey (breast side up) on vegetable bed and rub olive oil, followed by a rub of kitchen bouquet (for browning) on turkey. Sprinkle with lightly generous coat of poultry rub. Set on medium heat; once vapovalve clicks steadily, turn to lower setting. Allow 20-25 minutes per pound. Do not open or baste. Upon completion, remove turkey and let sit about 20 minutes before carving. You may thicken the savory juices left behind with GF all purpose flour or soy flour and a bit of rice, soy or Almond milk for a delicious gravy. You may want to pour juice into another container to check for skimming off any possible fat; but usually there is minimal present.You may salt to taste; but the flavor tends to be great without!

If you dont want to use apples, you can use pear as a simple sugar alternative

Ham - (Honeybaked, Boarshead are GF)

9-pound Ham (Precooked or uncooked) 

1⁄2 Cup Brown Sugar (Organic Sugar + 1 1/2 tbs of molasses mixed= natural brown sugar)

1⁄2 Cup Honey

Fresh Pineapple Slices

1⁄4 Cup Pineapple Juice 

1 Tsp Whole Cloves (a good handful)

Mix Brown Sugar,  Agave Nectar, Pineapple Juice. Coat all over Ham and between spiral cuts. Top and surround with Whole Cloves and fresh Pineapple Slices. If uncooked, cook for 4 1⁄2 hours  (25- 30 minutes per pound). If precooked, gently warm on  for 15 minutes per pound. 

Cucumber, Mango, Spinach Salad

10 oz or Bunch of Fresh Spinach 

1 Mango, peeled and cut into bite-size pieces 

1 large Cucumber, peeled and sliced

6 Green Onions, thinly sliced 

1⁄2 Cup Fresh Basil, thinly sliced 

3 Tbs Lime Juice 

1⁄4 Cup Seasoned Rice Vinegar 

1⁄4 Tsp Freshly Ground Black Pepper (or to taste)

Wash and drain spinach, tear into bite-size pieces, if necessary, and put into a large serving bowl. Cucumber, Green Onions, and Basil in a medium bowl. Add Lime Juice and Vinegar and stir to mix. Arrange Mango mixture on Spinach and sprinkle with Black Pepper. To enjoy the fresh flavors in this salad, eat immediately after tossing.

Serves 10-12

Collard Greens

1/2 pound smoked turkey wings

1 tablespoon House seasoning, recipe above

1 tablespoon Season All

1 tablespoon Apple Cider Vinegar

3 tablespoons of Organic Sugar in the raw

1 large bunch collard greens or  1 bag of Glory's, precut Collard Greens

1 tablespoon Earth's balance vegan butter

1 tsp of Crushed Red pepper flakes

In a large pot, bring 3 quarts of water to a boil,  and add smoked turkey wings, house seasoning and season all. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter, cider vinegar, sugar and crushed pepper flakes. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

Green Bean Casserole

1/3 stick Earth Balance Vegan Butter

1/2 cup diced onions

1/2 cup sliced fresh mushrooms

2 cups sliced green beans

3 cups Organic chicken broth

1 (10 3/4-ounce) can cream of mushroom soup (Recipe above)

1 (2.8-ounce) can French-fried onion rings

Pinch House Seasoning, recipe above

1 cup Daiya Chedder or Rice milk chedder

Preheat the oven to 350 degrees F.
 Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.



Broccoli and Cheese Casserole

2 (10 ounce) boxes frozen chopped broccoli, thawed

2 cups cooked Basmati or Jasmine rice

8 ounces shredded Daiya or Rice Milk cheddar cheese

3 cups of cream of chicken (recipe above)

1 small onions, chopped

Earths Balance butter

½ can of Original Diced Rotel (mild)

1 small can of sliced mushrooms

Cook onion in butter in large skillet until done.

Cook rice separately. Drain.

Add cheese, thawed broccoli, mushrooms, onions to cooked rice.

Add remaining ingredients and cook just until cheese is melted.

Put in 2 quart casserole dish.

Bake at 350 for 1 hour.

To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.

Squash Casserole

6 cups large diced yellow squash and zucchini

Vegetable oil

1 large onion, chopped

4 tablespoons Earths Balance Vegan Butter

1/2 cup GF sour cream

1 teaspoon House seasoning, recipe above

1 cup grated Rice Milk Cheese or Daiya Cheese (Both cheeses melt really well)

1 cup crushed butter crackers (recommended: Glutino GF Crackers-much like Ritz)

Preheat oven to 350 degrees F.
 Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.





Creamed Corn

6 ears corn, shucked 


4 tablespoons Earth Balance Vegan Butter


2 tablespoons GF all-purpose flour


2 cups water Salt and white pepper




Use a sharp paring knife to cut the tips of the corn kernels off the cob, keeping as much of the kernel intact on the cob. Transfer the corn tips to a bowl. Using the back of a heavy chef's knife, scrape the cobs thoroughly to release the remainder of the corn off the cob into the bowl, making sure to include any released corn "milk" that is released from the cob. Heat the butter in a large skillet over medium heat. Once melted, add the corn and flour to the pan and cook, stirring often, until thickened, about 5 minutes. Reduce the heat to medium-low and add the water, salt and pepper, and continue to cook, stirring occasionally. A crust will form on the bottom of the pan from time to time -- be sure to scrape the bottom of the pan well when stirring and continue to cook, stirring frequently towards the end, until the corn is very creamy, 30 to 40 minutes. 


Southern Style Butter Mashed Potatoes


2 pounds Idaho potatoes, peeled and cut into 1-inch pieces 


1 1/4 cups Rice Milk 
4 tablespoons Earth's Balance


1 teaspoon salt

1/4 teaspoon ground black pepper 


Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.

Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with parchment paper

Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed 


2 large eggs, lightly beaten 


3 tablespoons Earths Balance Vegan Butter, melted, plus more for the preparing the pan 


2 tablespoons packed Organic brown sugar

1 teaspoon kosher salt 


1/2 teaspoon ground cinnamon 


1/2 teaspoon ground ginger 
Pinch freshly grated nutmeg 


Freshly ground black pepper 


1/4 cup coarsely chopped pecans (Optional)




Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool. 
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth. 
Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Candied Yams

3 pounds sweet potatoes or yams

1 cup organic sugar

1 cup organic brown sugar

2 sticks Earth balance Vegan butter, cubed

Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, Organic Brown Sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy.

Peach, Apple or Pear Cobbler

2 Bags of thawed frozen peaches, Apples or Pears (Save juice from bag- add little water-set aside in a cup)

or 2 cups of cut up fresh peaches, apples or pears (boil until soft on stove with water and 1 cup of Organic Sugar, 2 tsp of Earth balance butter- save juice)

or 2 29 oz cans of plain peaches, pears, apples with juice not syrup

(save juice)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon cornstarch (Bob Red Mills, Kroger Brand or Safeway)

1 cup Organic sugar

1 cup gluten-free all purpose flour blend (Bob Red Mills or Pamela’s)

1 3/4 teaspoons gluten-free baking powder (Safeway, Bob Red Mills)

1/2 teaspoon salt

1 large egg (or Egg Replacer)

6 tablespoons melted Earth’s balance stick butter

2 tablespoons rice o soy milk

1/2 teaspoon vanilla extract (Adams Best)

1 tablespoon cane sugar mixed with 1/4 teaspoon ground cinnamon for topping

2 thawed Gluten free Pie crust

Preheat oven to 350° F / 176° C

Spray 11 x 7 baking dish with nonstick spray

Take 1 thawed  pie crust and line the bottom of 11 x7 dish with it. Just enough to cover the bottom.

Drain sliced peaches in a large mesh sieve. Place drained peaches in mixing bowl. (save juice) Sprinkle with cinnamon, nutmeg and cornstarch, add vanilla, Rice or soy milk , a little juice as needed for moisture and stir to blend. Should be a little juicy so the baked pie will not dry out in the oven. Pour peach mixture into an 11 x 7 baking dish with the lined pie crust.

Add ½ stick of butter in slices on top of the mixture. Tear 2^nd thawed pie crust into pieces. Lay pieces spread out evenly across pie mixture.

Bake in preheated oven for 35 to 40 minutes or until batter is golden brown. Cool before serving -- sauce thickens as cobbler cools. Serve with a scoop of Rice or Soy Dream ice cream - optional.

Dinner Rolls

1 Pkg. GF Homemade Bread mix (Bob Red Mills)

1-2/3 cups warm Rice or Soy Milk

1 whole Egg plus enough Egg Whites to equal 3/4 cup 

1/4 cup melted Butter or Oil 

1 tsp. Cider Vinegar

PLACE contents of package in large bowl of heavy-duty table top mixer. Remove yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes.

ADD eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix.

MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary. Coat palm of hands with oil and using a small handful of dough, shape into rolls and place dough on greased cookie sheet. Pat down dough slightly.

COVER with oiled aluminum foil or plastic wrap and let rise in warm place for 20 minutes. Remove cover.

BAKE at 375F for 15-18 minutes (do not under bake). To test for doneness, tap roll with fingernail. A crisp, hard sound indicates a properly baked roll. Enjoy!

Makes 2 Dozen Rolls.

Chocolate Chip Cookies

3/4 cup Earths Balance Vegan butter, softened

1 1/4 cups packed brown sugar

1/4 cup organic sugar

1 teaspoon gluten-free vanilla extract (Adams Best)

1/4 cup egg substitute or Eggs

2 1/4 cups gluten-free baking mix (Pamela’s or Bobs Red Mill)

¼ cup of organic applesauce

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

12 ounces semisweet chocolate chips (Enjoy Life- GFCFSF)

Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Yields 18 cookies

Double Chocolate Cake

1 1/2 cups gluten-free All purpose flour (Bob Red Mills)

1/2 cup cocoa

Chocolate chips (Enjoy Life GFCFSF)

1 cup Organic sugar

1/2 teaspoon salt

2 teaspoons baking soda

3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum

5 tablespoons cooking oil

1 tablespoon vinegar

1 teaspoon pure vanilla extract (Adams Best)

1 eggs (or egg replacer)

1 cup water

Icing (Duncan Hines Homestyle Creamy Dark Chocolate is GF)

Mix all dry ingredients in a bowl.

Add all liquid ingredients and mix well.

Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.

***Here is a Quick Icing Recipe that I found orgjunkie.com (love confectioners sugar icing!!)

Adapted from The Allergen-Free Baker’s Handbook

3/4 cup Earth Balance butter
Pinch of salt
2 1/4 cups confectioners’ sugar
3 tablespoons rice milk
1/2 teaspoon pure vanilla extract
1 cup dairy-free chocolate chips (I used Enjoy Life Foods brand)

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt on medium speed for about 2 minutes.  Add the confectioners’ sugar in three batches, beating after each addition.  Add the rice milk and vanilla.  Beat until light and fluffy, about 5 minutes.  Melt the chocolate chips in the microwave in a microwave safe bowl for a couple of minutes stirring frequently.  Add melted chocolate to frosting and beat for another minute.  Spread the frosting on cake.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.