Thursday, January 29, 2009

BBQ Cups

Hi everyone! I just finished making BBQ cups for dinner, and they were so yummy! Very fast and easy to make. I got this recipe from a lady at my church. Here you go!

1 lb. ground beef or ground turkey
BBQ sauce
1/4 cup finely chopped onion - I usually leave this out, but that's just me
1 can of biscuits
grated cheese

Brown meat and onions and drain. Add enough barbecue sauce to cover. Preheat oven according to directions on biscuits. Grease the muffin pan and put biscuits in to create cups. Spoon BBQ mixture in cups and sprinkle cheese on top. Bake according to biscuit directions.

Monday, January 26, 2009

Friendship Soup

It's cold here! We need some more soup! I made this for lunch today so I am reposting it. If you read my daycare blog, you've seen it before.

Here's a soup recipe that every kid in my house except for one has loved for the last four years. Even if they don't like the individual ingredients, there's something about the way it comes together that makes it palatable for everybody. I first got this recipe mixed in a jar for a Christmas present, and it's incredibly easy to recreate if you want to give it as a gift.

In a jar or cutesy container:
1/2 cup split green peas
1/3 cup beef bouillon granules (in a pinch I've used cubes, and it takes about 10 to get the same flavor. Knorr's and Herb-Ox are gluten free, Wyler's is not.)
1/4 cup barley
1/2 cup lentils
1/4 cup dried onion (or slice real if you're making it fresh)
2 t. Italian seasoning
1/2 cup rice

in a little separate baggie in the top of the jar, put 1/2 cup small macaroni. I've used orzo, tiny stars, and that bitty alphabet pasta. The kind in the mexican food aisle that's about 20 cents works great.

Add a tag that says you need to add 1 pound ground beef, browned and drained, 3 quarts water, and 28 oz diced tomatoes, undrained.

Put everything except the macaroni in a big pan. Bring it to a boil, reduce heat, and simmer for 45 minutes. Then add the macaroni, cover, and simmer 15 more minutes.

It makes a ton, is really thick and hearty and healthy, and is even better the second day. It's really good with club crackers (my favorite way to eat it!) or cornbread or just by itself.
Here's the first round of bowls ready to serve- everybody loves it~! Most kids eat at least three bowls of it.
And here's how much I had left, I put the tomatoes in there as a size guide. That's a really big Tupperware container, we have enough for probably 2 more meals. It freezes well too.

Now that I have to be gluten free, I leave out the barley and the macaroni, and just add more of the other ingredients. It tastes a little different, but not so much that people complain, which equals success around here. I also usually put a little fresh Parmesan cheese on top now- it adds a tiny bit of that sharp nutty flavor that I lose by taking out the barley. But if I didn't, it would be dairy free as well.

Tuesday, January 20, 2009

The newbie

Hi everyone! I'm the newbie on the block. My name is Dedra. I have a wonderful husband, Doyen and 2 kiddos - Addison is almost 2 and Jaron is almost 4 months. We don't have any dietary restrictions, but Addison is pretty picky lately. And I am not so crazy for most veggies... I am working full-time right now so time is precious. I love trying new recipes, BUT it has to be fast, with few ingredients and taste good!

I feel like I get stuck in a rut making the same old things so I am looking forward to trying new things and sharing some as well. I already made the baked potato soup a few posts back. It was AWESOME! That will definitely get repeated around here. I'll be back soon with a recipe for Barbecue cups!

Sunday, January 18, 2009

Combo Meal Skillet

One of the things I miss about being gluten and dairy free is that I can never just order something off the menu. If I do get a burger(no bun) it is normally in a place where I can't eat sides. One day last month I really wanted a burger and some fries. I didn't have any but I threw a few things together and WOW!

I started with an onion and some hamburger and some seasoned salt. While that was frying those up I checked my freezer for fries that I wished were there but I knew were not and I found tater tots. Score!

I knew I didn't have time to bake or fry them so I nuked them for a few minutes and threw them in the skillet and squished them up with the meat and onion. (We made it again at my sister's house and fried the tots and left them whole and that was great, too.) After that I put in ketchup, mustard and mayo to make a slurry of deliciousness.

The first time I made this I added dill pickle relish and I loved it but my husband said the pickles made it weird so now I put pickles and fresh tomato on top and serve it with gluten free rolls.
The great thing about this is that you can make it how you like it. I'm sure it would be great with bacon or cheese or even piled on a big gluteny bun! It is quick and easy and it really does taste like fast food.


hamburger, onion, seasoned salt, tater tots, ketchup, mustard,mayo, tomato, pickle or WHATEVER you like!

Friday, January 16, 2009

Warm spinach and tomato salad

Ohhhhhhh, this is so good. I could eat a huge bowl of this salad for dinner with nothing else, and be happy. This is a copycat of my favorite salad at Buca di Beppo. I found a few different versions online, and I played around with the quantities until I got something that tastes as good as the original. I think it is a great salad to go along with Italian food, a steak, chicken, or anything, really.

1/4 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced or pressed
1 tablespoon sugar
pinch of salt
1/2 small red onion, cut into strips
3 roma tomatoes, cut into wedges
5-6 ounces baby spinach
1/3 cup spiced or candied pecans, chopped
2 ounces crumbled goat cheese

In a small bowl, combing vinegar, garlic, sugar, and salt. Whisk in olive oil. Pour dressing in a saute' pan and add the onions. Heat on medium until it starts to simmer. Remove from heat and let dressing cool slightly. Put spinach and tomatoes in a large bowl or platter. Pour dressing and onions over spinach. Top with pecans and goat cheese. The flavor combination of the sweet pecans and onions, the tangy goat cheese and vinegar...mmmmmmmmm.

Note: The salad should really only be warm enough for it to not be cold...not enough that the spinach wilts. The first time I made it, the dressing was too hot when I poured it on the spinach, which instantly wilted and shriveled down to nothing. I ended up with spinach and dressing soup. So with the dressing, it is better to err on the side of too cool rather than too warm.

Tuesday, January 13, 2009

Seasoned Salmon

I am not a fish kind of girl. My husband keeps asking me to learn how to make salmon and I just can't get interested. I just got this recipe in an email from my friend who lives on Cape Cod and I figure if anybody knows how to make good fish, she's the one. I have not actually made it yet, but I trust her, and I'm putting it up partially as a reminder that I need to buy some salmon and try it! It sounds easy enough.

  • Salmon fillet (any size, skin off)
  • Olive oil
  • Black pepper
  • Old Bay Seasoning (I've never bought this and have no idea what it tastes like but I know they sell it over by the fresh fish case.)
  • Brown Sugar

Put your Salmon fillet in a shallow pan (cut it to fit if necessary)
Use fork to pierce a few holes in fillet
Drizzle LIGHTLY with olive oil and spread the oil around with your hands
Top fillet with cracked black pepper (as you like for flavor, I did a crank of the handle per 2" square or so)
Sprinkle top of fillet with Old Bay Seasoning (decorate top but don't coat it)
Sprinkle top of fillet with brown sugar (again, decorate top lightly but don't coat it, some clumps are ok)
Broil in oven for 15 min (I had a 2lb fillet) or until it flakes at thickest part
Let me know if you try this and what you think- I'm still scared of cooking fish! :)

Sunday, January 11, 2009

Crock pot ribs

Tonight was my first experience making ribs in the crock pot, and I CANNOT BELIEVE I have lived for 32 years without having done this before. I love ribs, but I never make them at home; I assumed they would be complicated and that they wouldn't turn out good anyway since I am not an expert BBQ-er. I was wrong!

This recipe is simple...ANYONE could make this. The ribs were delicious, and falling off the bone. Credit goes to my co-worker Vonda for the recipe. We were in the office on Friday afternoon (hard at work, of course) discussing meal ideas and crock pot usage, and she told us all how she makes her ribs. Here it is...

1 slab baby back ribs

BBQ sauce (I used a bottle of Famous Dave's Original and thought it was great- but use whatever you like)

Salt and Pepper

Seasoning (I used KC Masterpiece Steak has salt, pepper, brown sugar, garlic, onion, paprika, and a few other things. Anything moderately close to this would work, and I am sure there are tons of similar seasoning mixes out there. This was my addition...Vonda just uses salt and pepper, so you could leave it out entirely).

1. Cut the ribs into sections that will fit into the crock pot. I cut my slab into thirds.
2. Season both sides liberally with salt, pepper, and seasoning mix.
3. Place on a baking sheet and broil for a few minutes on each side until a nice crust forms.
4. Brush both sides lightly with BBQ sauce and put in the crock pot. Cook on low for 5-6 hours.
5. Remove ribs carefully (meat will be soft) and put on a baking sheet. Coat liberally with more BBQ sauce and put them back under the broiler for a few minutes so the sauce "cooks on" a bit.

And that's it! They were GOOD...and I got many compliments from my husband. We ate the ribs with roasted potato wedges and a spinach salad. The spinach salad needs some fine tuning, but I will be posting that recipe too as soon as I have it perfected!

Saturday, January 10, 2009

Cheesy Chicken Enchiladas

I love these because they're so easily adaptable. I made them Thanksgiving weekend when we were all tired of the standard holiday dinner leftovers, and we had a whole bunch of my husband's family over. I made three pans of them ahead of time and tweaked each one to be a little different in spiciness and added stuff. Everybody liked them and kept commenting on how they couldn't believe they were gluten free. People tend to think that every single thing that is gluten free is going to be foreign and weird. Not so. Eating at home is pretty easy and tasty most of the time.

I started with this recipe from Allrecipes, but it doesn't end up being exactly like that in my kitchen, so here's what I do.

The basic filling:
  • 2 cups cubed, cooked chicken meat
  • 1/4 cup chopped onion
  • 1 cup shredded Cheddar cheese
  • 3/4 cup sour cream
If the kids are going to eat it, sometimes I stop with this. Usually I add more though, since that filling doesn't resemble actual Mexican food at all. It's good with some taco seasoning or cumin added in, or some Rotel, or my favorite, Homemade Gourmet Taco Soup mix. I've also added tomatoes, green chilies, extra cheese, whatever my little heart fancies. That's the beauty of an enchilada. No two are the same and they're really hard to mess up.

If you want them to be gluten free, use corn tortillas. I think the white corn ones taste better. If not, feel free to use flour if you like those best, although I'm told that enchilada purists demand corn, because it's a burrito if you use flour? I'm unclear on that. Anyway, get some tortillas and wrap those puppies up. The recipe calls for 8, but I almost always get at least 10 out of one batch of filling.

  • 3 cups shredded cheese
  • 1/4 cup sour cream
That's all it called for, and I have trouble obtaining my desired consistency, so I usually end up adding some chicken broth or more sour cream or half and half or whatever I have in the fridge.

Pour that over, and then add fun toppings. Tomatoes and sliced black olives are my favorite, but you can get creative and put whatever. Jalapenos, for those of you with spicier, non-wurss palates than mine? Sky's the limit there.

Bake for about 20 minutes at 350 and devour.

These are good to make ahead and refrigerate or freeze for later too.

Friday, January 9, 2009

Baked Potato Soup

This is a recipe that I've been using for years. I don't remember where I first found it, but if you search you can find it on the web. It's basically a loaded baked potato in soup form. Unless your like us and reduce the milk, in which case it's like a loaded baked potato in a bowl.

I peel half of the potatoes and leave the skins on the other half. I cut them into chunks and boil them instead of baking them. I've tried it both ways and couldn't taste the difference, but the baked potatoes were much more labor intensive.

Turkey bacon works great in this recipe, as does low fat sour cream, cheese and milk. I only make this once or twice a year, so I go all out and use real butter, whole milk, the works. It's so yummy and makes a ton (so you can share with a neighbor or friend). It's perfect for a cold winter's night. Serve with crusty french or sourdough bread.

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled (just use the entire package)
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

-In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly.
-Gradually add milk, stirring constantly, until sauce has thickened.
-Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
-Reduce heat; simmer gently for 10 minutes.
-Add remaining ingredients; stir until cheese is melted.
-Serve baked potato soup immediately. Can be refrigerated for several days. Add a little extra milk when reheating.

This baked potato soup recipe serves 6 to 8.

Wednesday, January 7, 2009

Multigrain pancake mix

In our house, we LOVE having a pancake breakfast on Sunday mornings. I have been on a quest for a while to create my own multigrain pancake mix. Usually I buy this stuff, but I figured I could make my own version that would be cheaper, yummier, and just as nutritious. After testing the recipe, David said they tasted better than the storebought mix.

Here are the measurements for making a large amount of mix:

4 cups whole wheat flour
2 and 2/3 cups all-purpose flour
1 and 1/2 cups oat bran
1/2 cup milled flaxseed
1/2 cup wheat germ
1/4 cup sugar
1 tablespoon kosher salt (use less if using table salt)
4 teaspoons baking powder
2 tsp baking soda

This makes about 10 cups of mix. Store in an airtight container in the refrigerator (flaxseed and wheat germ need to be refrigerated, and whole wheat flour goes bad faster than white flour).

To make pancake batter:

1 and 1/4 cups of mix makes enough pancakes for the 3 of us. For every 1 and 1/4 cups of mix, add:

1 cup milk or buttermilk
1 egg
1 tablespoon oil or melted butter

Do not over-mix...combine until just blended (and still a little lumpy). If the mixture is too thick or too loose, add a little bit of milk or additional dry mix to get the right consistency.

If you don't want to commit to 10 cups of pancake mix until you try it, here is the scaled-down version to make one recipe...

1/2 cup whole wheat flour
1/3 cup all purpose flour
3 tablespoons oat bran
1 tablespoon milled flaxseed
1 tablespoon wheat germ
1 and 1/2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Add the same wet ingredients as listed above.

They definitely have that multigrainy taste, so if you are not a fan of whole wheat and grains, they may not be for you. We try to eat whole wheat versions of everything (bread, pasta, crackers, etc.) when available, so the pancakes are perfect for us.

The wheat germ has lots of vitamin E, folic acid, complex carbohydrates, and protein. Milled flaxseed contains Omega-3's, protein, and fiber. Oat bran and whole wheat flour are both high in protein and fiber, and oat bran is high in soluble fiber which can lower cholesterol. Plus there's enough white flour that you won't end up with cardboard discs. If I have any over-ripe bananas at the end of the week, I like to mash one up and add it to the batter along with some nuts or mini chocolate chips...YUMMY.

Mint Chocolate Chip Muffins

Before I went dairy free I LOVED mint chocolate chip ice cream. I have yet to find it in the dairy free variety. Leaving the ice cream part aside even most chocolate is made with milk fat so it a challenge to find anything I can just buy and eat that satisfies my mint/chocolate craving. So I got a little creative. I once saw a recipe in a Better Homes and Gardens magazine that called for chai tea bags. You rip open the bag and use the tea in the cookies! Thus was born the idea for my Mint Chocolate Chip Muffins!

I start with a box of gluten free muffin mix. I pretty much follow the directions on the box. Two eggs, 6 tablespoons oil (butter) and a cup of rice milk (milk). Here comes the brilliant part! Instead of vanilla I add mint extract, 2 bags of herbal peppermint tea and 5-10 drops of green food coloring depending on how green you want them to be. Throw in some chocolate chips and you have the perfect gluten free, dairy free Mint Chocolate Chip Muffins!

The ingredients:

muffin mix

2 eggs

6 Tbs oil

1 cup rice milk

1/2 tsp mint extract

2 peppermint tea bags

green food coloring

Chocolate chips (I use the Enjoy Life that are dairy free, gluten free, soy free, and nut free)

I was going to take pictures of the batter because it looks and smells JUST like melted mint chocolate chip ice cream but my camera battery died. :( I pulled some out of my remote control while the muffins were baking.

The finished product:

They also freeze really well if you need a quick snack, breakfast or dessert.

Tuesday, January 6, 2009

Corn Dip

This is my favorite dip in the whole world. I never make it unless I'm having a crowd over, because I will sit down and eat the entire bowl like a starving wolf otherwise. I tell myself I'm not gonna, and then I DO.

In fact, my sister KatieBug may or may not have eaten a corn dip sandwich when she ran out of Fritos. I'm just sayin'.

Karly over at Buns in my Oven asked me to post this, because I made her hot corn dip the other night, and I told her while it was very tasty, I still liked my cold one better. She wants to know what's in this one because she can't imagine something better. :) I love when there is a variety of stuff that is SO GOOD.

Usually I am a stickler for following directions, but I have lost my original recipe and I've made this so many times that now I just throw stuff in there. I'll do the best I can with amounts, but it's cold dip. If you have a little more or less of something in there, it's not going to matter.

Okay. You will need: (and now I NEED, and wish I had this stuff in the house so I could take pictures for the blog shove it in my piehole...)

  • 1 can Mexicorn, undrained (the canned corn with the green and red peppers in it- I think it's by Green Giant)
  • 1 can of regular corn, drained, the same size as the Mexicorn
  • green onions, chopped, however much you like. I add a bunch of the tops for color.
  • sour cream
  • mayonnaise
  • jalapenos
  • 2 cups finely shredded cheddar cheese (I remember the measurement because you put in the whole bag!)
  • salt
  • pepper
Mix all that, put it in a bowl, and enjoy the love. It's better if you can keep your hands off it for at least a few hours and let it chill. I think it's best with Fritos Scoops, but it's also doable with ruffles or chopped veggies or a spoon.

I want to say it was originally 3/4 cup of both sour cream and mayo, but usually I put in an 8 ounce container of sour cream and then eyeball a big spoonful of mayo. It just depends on how thick and creamy you want it. And I am a big pansy when it comes to jalapenos- I'm pretty sure the recipe called for a whole jar of slices, and I usually put in about three, chopped very small, and maybe a splash of juice from the jar. If you like it real hot, obviously you should put more.

Monday, January 5, 2009

Diet Coke Cake

This is not my mama's sweet potato crunch like I promised but I just had to share with ya'll. As I've said before (and I guess I should again), I'm dieting. I'm also a world-class craver. I start to crave something and I GOTTA HAVE IT.

Anywho, I have been reeealllly wanting cake lately. I remember reading somewhere (possibly here )(she rocks) awhile ago about Diet Coke chocolate cake, where you use a can of Diet Coke with a box of dry cake mix. I didn't remember if that was ALL so, I looked it up and found a few different message boards that said that same thing. I decided to give it a try.

I bought a box of Pillsbury Devil Food cake (which is certainly not gluten-free, sorry) and a can of DC. I also got some Cool Whip Lite to use as the topping. It really serves no purpose to go through all the trouble of using Diet Coke when you top it off with a can of icing. I wanted it but I held back.

I remember reading that some people found the cake to be a little dry. Now, maybe this is because they didn't use any type of topping, I don't know. I decided to play it safe and I added about (see I told you, Loni, I'm not that great with the measurements- I'll try harder in the future) a cup of 60 calorie Jell*o pudding. It's maybe two containers of these. I dumped the dry cake mix in a bowl, poured in 8 ounces of DC and mixed for a little bit. Then, I dumped in the pudding.

I am not a baker. I have never made anything bake-y from scratch so I don't know anything about all this but it was VERY hard to mix. I think that is because it's the Devil Food cake, but maybe not. I also don't have a mixer so I used a regular old spoon. So, I mixed the three ingredients and poured (scooped) it into a 13 x 9 dish. I then had to spppppprrrrrrrrrrrreeeeeaaaddddddd it out with the spoon. It was not easy to work with- very thick.

I baked as directed and when I checked it, to my complete surprise, it rose and became CAKE, actual cake. Then, I tasted it and was so thrilled because it was de-lish! Blue had to piss on my parade by saying, "But where is the icing?" He's looking all over the kitchen like a fool. I told him that we were too fat for it, that we were eating with Cool Whip Lite because the cake was diet. He said that he wanted the icing. He can be a butt like that.

I ate it with the Cool Whip Lite and it was great. Even without the topping really, it's moist (a word I loathe) and chocolaty and just YUM-O. You will be amazed.

Recapping the "recipe"-

* 1 box of dry cake mix
* 8 ounces of diet cola
* 1 cup of fat free pudding (optional)
Mix all together and bake as directed
Top with Cool Whip Lite

I've read that chocolate cake and Diet Coke go well (that is what I used) but also, yellow cake or lemon cake with Diet Sprite or 7up. You can use whatever kind of Diet soda and cake mix- use your imagination- Diet Cherry Coke would be good too.

**Sorry I didn't take any of my bad pictures of the cake/cake making. I didn't think I was going to write about it until after it was all over.

Friday, January 2, 2009

Award winning chili

I didn't win the award, but my little sister Teri won an informal chili-cookoff at a friend's house with this recipe. It's a quick and easy recipe, yet tastes better than any mix or chili starter I have tried.

It is the best kind of recipe...easy to make, easy to double, and extra can be frozen for future weeknight meals. I always make a double batch and freeze half. When it is cold and wintery outside, it will be quite delightful to warm some up for a no-cook meal after work. I serve it with brown rice and a little bit of shredded cheese when I am trying to be respectable...fritos and a whole lotta cheese when I'm not.

1 pound ground beef
1 small onion, finely diced
1 green pepper, finely diced
1-2 cloves garlic, minced
1 jalapeno, minced (optional)
1 small can chopped green chiles
1 can chili beans (I use Bush's mild)
1 can petite diced tomatoes
2 tablespoons chili powder
1 tablespoon cumin

Heat a few tablespoons of olive oil in a dutch oven. Add onion and peppers, and season with salt and pepper. Cook for a few minutes, and add the ground beef and garlic. Season again with salt and pepper. Cook until the meat is no longer pink, breaking it up into small pieces as it cooks. Add the chili powder and cumin and stir it into the meat. Add green chiles, tomatoes, and beans. Stir, and simmer on low for at least 10 minutes...longer if you have time. I simmer mine uncovered because I like it thicker. Check for seasoning before serving, and simmer a few minutes longer if you end up adding more salt and pepper.

If you like it spicy, it is really good with a minced chipotle pepper and a little bit of the adobo sauce it comes packed in. But since Gabby eats it too, I leave out the chipotle and jalapeno (I still use the green chiles).

Thursday, January 1, 2009

Welcome! 5

HI! I am so excited about Can you Eat This!! I am KatieBug, Kelli's little sister, and as she mentioned we are a mess. Allergies abound. Our entire house (including me, my Love, Bubby~6, FireCracker~5, CreamPuff~3 and Peanut~6 months) is gluten free. I am also dairy free and we just found out CreamPuff is allergic to fish and shellfish. So when Kel had the great idea to start a recipe blog I was all over it! I could really use some fresh ideas.

Needless to say we read labels like crazy and can't usually eat food that other people prepare. We also don't eat out much except the occasional double cheeseburger no bun (and no cheese for me) so I cook a lot. I feed my kids by the food program so as long as it has a protein, a carb, and 2 fruits and/0r veggies we call it a meal. Sometimes it gets very.....creative. :)

I really like to cook and am getting to the point I will eat just about anything that is safe because my standards are so low. Kelli and I joke about how often we say "Not bad!" about foods we try. I do a lot of tweaking to recipes just because there are so many ingredients we can't have. Sometimes it turns out great and I pat myself on the back and bring the tasty foods to my friends so they eat the food that was prepared by a culinary genius. Other times I take one bite and put the whole thing in the disposal. You will not be finding those recipes on this blog.

I love to take pictures. I probably won't do a step by step how-to picture post very often but if I think a recipe is good enough to blog about there will be at least one picture. Sometimes I take pictures of my food just because. For me if there is no picture it didn't happen.

I can't wait to see what we can do here!!

Alphabetical List of Recipes

Authentic Fried Rice
Award-Winning Chili
Baked Potato Soup
BBQ Cups
BLT Pasta Salad
Beach House Breakfast Lasagna
Bolognese Risotto
Breakfast Casserole
Buttercream Frosting
Cheesy Chicken Enchiladas
Chick-Fil-a-ish Nuggets
Chicken Pot Pie
Combo Meal Skillet
Corn Dip
Cornbread Skillet Supper
Cottage Cheese Salad
Creamy Crockpot Chicken
Crockpot Ribs
Cuban Bean Soup
Diet Coke Cake
Easy Beef Enchiladas
Easy Jambalaya
Flawless Sesame Chicken
Fried Cheese
Friendship Soup
Gluten Free Cornbread 
Gluten Free Sugar Cookies
Gram's Cornbread Dressing
Grandma's Potato Salad
Grasshopper Brownies
Hot Crab Dip
Mint Chocolate Chip Muffins
Multigrain Pancake Mix
Paw-Paw's Sweet and Hot Pickles
Poppyseed Chicken Casserole
Roast and Use of Leftovers
Savory Corn Griddle Cakes
Seasoned Salmon
Shepherd's Pie
Spaghetti Casserole
Squash and Corn Soup
Strawberry Muffins
Taco Soup
Tilapia and Almonds
Warm Spinach and Tomato Salad