My favorite cranberry salad is one my Mother-In-Law has been making for years.  Since we are eliminating a lot of chemicals, dyes, and sugar from our diets, I am pleased to rework my favorite recipe and offer a clean, sugar free version that is as tasty and tangy as MIL’s original.

• 3 cups fresh cranberries – cooked in 2 cups water until all the water is reduced
• 2 cups water
• 1 cup orange juice
• 3 1 oz packets unflavored gelatin
• 2 cups frozen raspberries
• 1 20 oz can crushed pineapple
• 1/2 cup Swerve all natural sweetener
• 1 cup chopped pecans or walnuts
• juice of 1 lemon
• zest of one orange or 2-3 drops of orange oil

In a medium size sauce pan, add the cranberries and 2 cups water. Bring berries and water to a boil, reduce heat to medium, then cook cranberries until the water has mostly evaporated and berries are tender and saucy.  Set mixture aside.

In a large pot, add the other 2 cups of water and orange juice and bring liquids to a boil.  Add the packets of unflavored gelatin and whisk to blend. Remove mixture from heat. Add mixture to blender along with the frozen raspberries.  Blend until mixture is smooth.  Pour mixture back into pot and add the cranberry mixture, Swerve, pineapple, nuts, lemon juice, and orange zest or orange oil.  Taste mixture and add more Swerve (1/4 cup) to suit your taste if needed.  Pour into a 9 x 13 dish and chill overnight or until firm before serving.

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Tags: cranberry, raspberry, salad, sugar free, Thanksgiving

I am pleased to bring you a festive treat for the upcoming holidays that is quick and easy to assemble, can be made gluten free, and will tickle your tastebuds. This pie is made with a can of cherry pie filling, and a crumb topping that is easier to whip up than pie crust.

In a medium bowl combine:

• 1 can cherry pie filling
• 1 teaspoon almond flavor
• 1 teaspoon vanilla flavor

Pour cherry mixture into a 9″ deep dish pie plate and top with this crumb topping mixture:

• 3/4 cups plain flour or use Bob’s Gluten Free Baking Mix for gluten free pie
• 1/2 cup sugar
• 1 stick soft butter
• 1/2 cup old fashioned oats
• 1/2 cup chopped pecans

Blend the topping ingredients by hand until well mixed and crumbly.  Sprinkle topping over pie filling.  Bake at 400 until crust is golden brown.

Blueberry, apple, or peach pie filling can be used for variation.

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Last month I made some pear butter to use through out the winter months.  Of course pear butter is terrific spread over hot buscits or toast.  But I decided to glaze some boneless pork chops with the butter and bake them.  They were delicious and passed the family taste test here.  I am sure this recipe could work well in a crock pot too.

• 4-6 boneless pork chops
• 1 8 oz jar pear butter
• garlic powder, salt, and pepper to taste.

Preheat oven to 425 degrees.  Prepare pork chops by sprinkling salt, pepper, and garlic powder over both sides of each chop.  Then brush both sides of each pork chop generously with pear butter.  Place prepared pork chops in a baking dish that has been sprayed with nonstick cooking spray.  Cook uncovered pork chops in preheated oven for 25-35 minutes or until pork chops are tender and fully cooked.  Serve right away while hot.

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Tags: pear butter, pork chops

Many times, less really is more, and that is the case with this Thai Salad.  When our family visits the local Thai restaurant I always order this favorite.  The ingredients are simple.  Iceburg lettuce, cucumber slices, fresh cilantro, green onions, and nuts.  The dressing is light and sweetly savory.

• 1 Head Iceburg Lettuce – chopped
• 1 Bunch Fresh Cilantro Leaves – chopped fine
• 1 Bunch Green Onions – chopped
• 1 Cucumber – sliced
• 1 cup peanuts or cashews

Dressing:

• 1/4 cup Grape Seed Oil
• 1/3 cup Rice Vinegar
• 3-4 Tablespoons Sugar
• 1/2 teaspoon Black Pepper

In a large salad bowl add the lettuce, cucumbers, cilantro, and green onions.  Toss greens to mix well.

In a pint jar, add the grape seed oil, rice vinegar, sugar, and black pepper.  Place the lid on the jar and shake vigorously to blend.

Pour dressing over the salad right before serving and lightly toss to coat greens.  Top with peanuts or cashews.

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Tags: crock pot, pear, pear butter

For those who need to avoid toxic additives such as MSG or who have adopted a Gluten Free lifestyle, this recipe was created with you in mind.  I have found that all the store brands and name brands of soup I typically use in cooking not only contain MSG but also wheat.  I can usually whip up a batch of cream soup in 10 minutes and easily vary the flavor from mushroom to celery to chicken with a few tweaks.  Here’s how:

• 2 Tablespoons real butter
• 1 12 oz can evaporated milk (can also substitute unsweet coconut or almond milk)
• 2 Tablespoons cornstarch
• 1/2 cup water
• 1 EDWARD & SONS bullion cube ( NOT BEEF for cream of mushroom soup, NOT CHICKEN for cream of chicken soup  or LOW SODIUM VEGETABLE for cream of celery soup)
• See list below for items needed to make different variations
• 1 teaspoon course ground black pepper

In a medium saucepan over medium heat, melt the butter and add the evaporated milk.  While milk is heating, quickly place the 2 Tablespoons of corn starch in a pint jar and add the water. Place lid on jar and shake well until corn starch is well dissolved in the water.  Add the water to the warm butter/milk mixture along with the bullion cube and suggested ingredients listed below, and pepper. Use a wire whisk to constantly stir the mixture until it reaches desired consistency.  Remove from soup from heat.  Soup can be used right away in recipes for best results or stored in a jar in the refrigerator for 2 days. Makes approximately 2 cups of cream soup.

To make Cream of Chicken Soup:

Use EDWARDS & SONS NOT CHICKEN bullion cube plus 1/2 teaspoon poultry seasoning, 1/2 teaspoon celery salt, and 1/4 cup drained canned chicken if desired.

To make Cream of Mushroon Soup:

Use EDWARDS & SONS NOT BEEF bullion cube plus 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 cup diced/chopped mushrooms

To make Cream of Celery Soup:

Use EDWARDS & SONS LOW SODIUM VEGETABLE bullion cube plus 1/2 teaspoon celery salt, 1/2 teaspoon onion powder, and 1/4 cup finely chopped celery.

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Tags: cream of celery, cream of chicken soup, cream of mushrrom soup

I promise if you are considering going Gluten Free, make these cookies first.  Once you taste them you will realize life will be just fine, you can have your cookies and enjoy eating them too!

1 cups white rice flour

1 1/2 cups brown rice flour

1 cup tapicoa flour

1 cup Bob’s Gluten Free baking mix

1/4 cup cornstarch

3 teaspoons Xanthan gum

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

1 teaspoon salt

2 1/2 sticks real butter -softened

1 1/4 cups dark brown sugar

1 cup coconut sugar

2 eggs

2 teaspoons vanilla

1  12 oz bag chocolate chips

1 bag mini- M and M’s

1 package Heath Toffee Bits

2 Tablespoons instant coffee crystals (optional but so tasty)

In a large bowl, combine flours, Bob’s baking mix, xanthan gum, baking soda, baking powder, and salt and set aside. In a separate large bowl cream the butter and sugars until light and fluffy (about 5 minutes) with a mixer.  Add eggs one at a time and mix well.  Next add the vanilla and blend.  Add the dry ingredients and mix until combined, being careful not to over mix.  Add the chocolate chips, M and M’s, Heath Bits, and instant coffee.  Stir until just blended.  Use a 1 oz cookie scoop to drop balls of dough onto a parchment lined cookie sheet.  Freeze cookie dough balls about 15-20 minutes prior to baking.  Then bake cookies at 350 degrees for 12-13 minutes.  I like to slightly flatten cookes when they are removed from the oven to keep them chewy in the middle.

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Tags: chocolate chip, cookie, Gluten Free, m and m's, toffee

I am sad to see summer end because we are enjoying our Lester Farm’s CSA so much this year.  I am loving all the fresh peppers and onions and especially the hybrid variety of corn called Peaches and Cream.  Here’s a tasty recipe that can be used with fresh corn or frozen corn during the winter.  We have also baked this in our outdoor smoker for an extra special flavor!

• 1 stick real butter
• 1 medium red bell pepper – diced fine
• 1 medium green bell pepper – diced fine
• 1 medium orange bell pepper – diced fine
• 1-2 diced jalepeno peppers – diced fine and seeds removed to reduce heat
• 6-8 ears of fresh corn, shucked, silked, and cut off cob (about 4 cups) or can use frozen corn
• 1 cup real whipping cream
• salt and black pepper to taste

In a large iron skillet melt the stick of butter.  Add the chopped peppers, and sauté in the butter a minute stirring constantly.  Add the fresh corn and the cream. Add salt and black pepper to taste.  Place skillet of corn and peppers into a preheated 425 degree oven. Bake approximately 30 minutes, stirring halfway. Corn should begin to turn golden brown around the edges of the skillet and most of the cream absorbed by the corn.  Serve Hot!

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Do you need an all in one dish for breakfast or a brunch?  Breakfast Sauasge Quesadillas are easy to make, and some of the prep work can be done ahead of time.  Here’s what you need to do:

• 1 pound sausage crumbled
• 1 sweet green pepper – chopped
• 1 sweet red pepper – chopped
• 1 sweet onion – chopped
• 2 cups diced frozen hash browns
• 2 or more cups of montery jack or cheddar or pepper jack cheese
• 1 package 6-8″ flour tortillas
• sour cream, salsa, or mustard for garnish

In a large skillet, add the crumbled sausage, diced peppers, diced onions, and frozen hash browns.  Cook over medium heat, stirring constantly until sausage is browned and hash browns are lightly browned.  Remove from heat and drain any excess grease.  Quesadillas can be assembled right away, or the sausage hash brown mixture can be refrigerated a couple of days until ready to use.  To assemble Quesadillas, take a tortilla, fold it in half, and fill it with about 1/3 cup of the  sausage hash brown mixture and your favorite cheese.  Press firmly and evenly.  Continue folding and filling the flour tortillas until you have assembled desired amount or used all the sausage mixture and tortillas.  Heat a skillet to medium and add a Tablespoon of butter or coconut oil to melt.  Add a couple of assembled tortillas to the heated butter or oil.  Allow them to cook on each side until golden brown, flipping once or twice, until cheese is bubbly and melted. Add more butter or oil to skillet as you continue to cook Quesadillas. Cut browned Quesadillas into triangles with a pizza cutter. Serve right away with sour cream, or mustard, or salsa.

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Tags: Breakfast, Quesadillas, sausage

Did you know whole ears of fresh corn on the cob can be frozen in oversized Zip-Lock bags without removing the husks?

Did you know you can microwave fresh corn on the cob in husks about 5 minutes or until kernels are tender, then the husks and silks are so easy to remove?

Did you know you can wrap individual unshucked ears of fresh corn in foil and place on a hot grill for 20-30 minutes, turning every five minutes?  Then the silks and husks peel off easily, ready to be buttered and seasoned with your favorite flavors (salt, pepper, red pepper, Parmesan cheese, seasoned salt, dill weed, garlic powder, onion powder, ect.)?

Did you know you can dry the leftover corn cobs in the sun, break them in half, store them in kerosene in a large jar or container to use as fire starters?

Did you know you shuck, silk, and cut the corn off the cob, then add a cup of water for every 4 cups of corn, heat for 10 minutes on the stove top, then place cooled corn in quart bags to freeze for later.  Frozen corn can be seasoned when ready to use with butter, a little milk, salt, pepper, or seasoned salt, or even a small spoon of bacon drippings?

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Tags: corn, corn on cob, freezing corn, grilled corn