Gluten-Free Bacon Bread (Mastered!), Coconut Pecan Cinnamon Buns, and Cast-Iron Fry Biscuits!

Cast-Iron Fry Bread

This recipe is one of my all-time favorites. Only five ingredients, less than 5 minutes of prep and 12 minutes of baking time, its perfect for last minute company and simple enough to make every day, if desired. I often have a couple of these with coffee in the morning for breakfast. Or if I want to get fancier, I make scrambled eggs and fried potatoes. I also like these way better than dinner rolls to accompany soup.

  • Butter
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Buttermilk
  1. Preheat oven to 450°.
  2. Place 3 Tbsp of butter in a cast iron pan and place in oven for 2 minutes.
  3. In a measuring cup, place  1 1/2 tsp of baking powder and 1/2 tsp of salt and then fill the rest with all-purpose flour until it equals one cup altogether. Or, you can put 1 cup of all-purpose flour in a bowl and then take out 2 tsp of flour and then add the 1/2 tsp of salt and 1 1/2 tsp of baking powder. Or, you can use 1 cup of self-rising flour (which is exactly what I just described but prepared for you to buy in the store). I make this recipe often enough that I feel the extra cupboard space the little bag of flour takes up is worth the few minutes I save every time I make this recipe.
  4. In a bowl, combine flour (and salt and baking powder) and 1/2 cup of buttermilk. Dust clean and dry counter-top with more all-purpose flour. Turn dough onto flour and knead 4-5 times.
  5. I do this next part with my hands, but I’ll also tell you how you can do this “properly”. I rip off pieces that are relatively the same size and then pat them into little 2″ patties. I call them “rustic-looking”. Or, you can pat the dough out to 1/4″ thickness and cut a biscuit cutter.
  6. Place in the cast-iron in a single layer. Use a fork to turn biscuits over to coat in butter. Bake for 12 minutes.

Coconut Pecan Cinnamon Rolls

I really want to love cinnamon buns. I love cinnamon and I love the icing, but the sugar-addict in me never wanted to eat beyond the top. I find most cinnamon buns are dry and doughy. So I came up with this recipe. This recipe should make a LOT of icing. My logic behind it is this: If we saturate and bake the rolls in a soup of icing, they can’t possibly be dry, right? When you take the rolls out of the pan, there will be a sea of icing left behind. These rolls are gooey and messy, but SO good. Because they are so sweet, I only eat half or a quarter of one at a time, so I swear I’m probably eating less sugar overall than one whole, huge store-bought or bakery roll. Well, except for the fact that I usually eat the leftover icing out of the pan with a spoon…

  • Sugar – Both regular and icing/confectioners
  • Cinnamon
  • Tube of refrigerated breadsticks or cinnamon rolls
  • Butter
  • Vanilla
  • Whipping Cream
  • Milk or orange juice
  • Pecans
  • Can of evaporated milk
  • Egg yolks
  • Sweetened flaked coconut
  1. Preheat oven to 350°. Chop 1 cup of pecans. Bake 2/3 cups of chopped pecans in a single layer in a shallow pan for 8 minutes, stirring halfway through. Cool completely.
  2. Combine 1 Tbsp of sugar and 1/2 tsp of cinnamon in a small bowl. Remove breadstick or cinnamon roll dough from tube. Do not unroll it or take it apart. With a serrated knife, cut into 8 slices if using breadsticks or 10 slices if using cinnamon rolls. [The cinnamon rolls usually come in tubes of five, so cut each in half as if you were cutting open a dinner roll to spread butter.] Dip both sides of each slice in cinnamon-sugar.
  3. Place in a greased baking dish, NOT a baking sheet or else the icing will make a huge mess.
  4. Cook 1/3 can of evaporated milk, 1/2 cup of sugar, 2 lightly beaten egg yolks, and 1/3 cup of butter in pot over medium heat. Stir constantly for 15 minutes.
  5. Remove from heat. Stir in 2/3 cup of coconut, the toasted pecans, and 1 tsp of vanilla. Transfer mixture to bowl. Let stand, stirring occasionally, 45 minutes.
  6. This can be done by hand or with electric mixer. Combine 1 2/3 cup of icing sugar and 2/3 cup of butter. Mix slowly or on low until well blended and then increase spreed and mix for 3 minutes. Add 1/4 tsp of vanilla and 2 tsp of whipping cream and beat for 1 minute more. Add 1/2 tsp of milk (or orange juice) and mix slowly. If needed, add 1/2 tsp more.
  7. Carefully fold the two icing mixes together.
  8. Bake rolls without icing for 15 minutes. Take out of oven, pour icing on top, and sprinkle with remaining 1/3 cup of chopped pecans. Place back in oven to bake for 5 more minutes and then turn off the oven, but leave the rolls in there for the final 5 minutes. This allows the heat to continue baking the rolls without drying out the icing too much.

Gluten-Free Bacon Bread

If you follow me on Facebook, you may have read a status a while back about my failed attempt at this recipe. I was wrong, actually. The bread, though it looked like a pile of mush, tasted delicious. My mistake was not in the ingredients or even in the technique, but in the baking formation. When I make this bread avec gluten, I roll the dough into balls, assemble it in a sort of dome on a baking sheet, and bake it that way. The result is this mound of amazing that is easy to pull apart with ones fingers, which makes it ideal for parties. I tried to do the same thing sans gluten, but since garbanzo flour absorbs liquid differently than wheat flour, it kind of just looked like a pile of barf on my baking sheet. I tried again, but put it in a square baking dish, the one I usually use for Nanaimo bars, and it cooked more evenly resulting in better consistency.

  • Garbanzo Fava Bean Flour
  • Potato Starch
  • Tapioca Starch
  • Xanthan Gum
  • Coconut Palm Sugar
  • Dry Instant Yeast
  • Eggs
  • Canola Oil
  • Apple Cider Vinegar
  • Sea Salt
  • Bacon
  • Olive Oil
  • Mozzarella Cheese
  • Envelope of Ranch Salad Dressing Mix*
  1. Prepare a square baking pan with cooking spray and line with parchment paper. I used a 9″ x 9″.
  2. Whisk together 2 1/4 cups of garbanzo-fava flour, 1/2 cup of potato starch, 1/3 cup of tapioca starch, 2 1/4 tsp of xanthan gum, 1 Tbsp of palm sugar, and a packet of dry instant yeast. Set aside.
  3. In a separate bowl, mix together 1 1/4 cups of warm water, 2 eggs, 1/4 cup of canola oil, and 1 tsp of apple cider vinegar. Mix well. Add dry ingredients (except salt). Stir for about a minute, add 1 1/4 tsp of sea salt, and then mix for a couple minutes more. I use a wooden spoon to stir for this recipe as I feel like its the only thing I have strong enough to handle the thickness of the dough and still mix adequately.
  4. Cover and let rise in a warm place for 30 minutes.
  5. Meanwhile, dice up 12 strips of bacon. Cook them over medium heat in a skillet for 5 minutes. They will seem a little uncooked, but that’s okay because they are going to be finished off while the bread is baking in the oven. Drain on paper towels.
  6. Shred 1 cup worth of mozzarella cheese.
  7. After the 30 minutes has passed for the dough, add 2 Tbsp of olive oil, bacon pieces, cheese, and envelope of ranch salad dressing mix and mix lightly.
  8. Turn batter into prepared baking pan. Cover and let rise in a warm place for another 30 minutes.
  9. Bake at 350° for 30 minutes. Cover with foil. Bake 10 minutes longer. Let cool in pan for 5 minutes. Then turn the pan to the side and scoot bread out a little so the steam can escape, but leave it in the pan. Let cool for another 10 minutes before removing from pan to cool completely. Eat within 3 days. Wrap in plastic and store on counter or in cupboard. Freeze leftovers (if there are any!) to use as yummy gluten-free croutons for future salads.

*Instead of buying an envelope of ranch salad dressing mix, mix together 1 tsp of dried parsley, 3/4 tsp of pepper, 1 tsp of seasoning salt, 1/2 tsp of garlic powder, 1/4 tsp of onion powder, and 1/8 tsp of dried thyme, and use that instead.

If You Go Down to the Woods Today Teddy Bear Biscuits

Tube photo 1 (2)of refrigerated buttermilk biscuits (This cuts time and cost, but if you would rather make the biscuits from scratch, see video below. Note that the tube only makes 3 biscuits while the recipe I provide in the video makes about 12.)

Egg

Sugar

Cinnamon

Mini semisweet chocolate chips

photo 3 (2)Preheat oven to 425°.
Make the biscuit batter, or separate the biscuits from the tube.

photo 5For eachphoto 4 (1) bear, shape one biscuit into an oval for the body and placed on a greased (or foil-lined) baking sheet. Cut one biscuit into 4 pieces and shape into balls for arms and legs. Place next to body. Cut one biscuit into 2 small pieces and one large piece. Shape into head and ears and place above body. If using the tubed biscuits, you’ll have one lone biscuit left over. I just bake it with the bears.

photo 1 (3)photo 2 (2)

photo 4 (2)Beat egg in a small bowl.

Brush egg over biscuits. Combine 2 Tbsp of sugar and 1/4 tsp of cinnamon. Sprinkle over bears. Bake for 8-10 minutes. Place chocolate chips while biscuits are still warm. I like doing two for eyes, one for nose, one in each ear and on each paw, and 3-5 for buttons, ties, or bowties, but have fun and do whatever you want.
photo 5 (1)

 

Gluten-Free Upside Down Lemon Meringue Pie (Dinner for Two Week 18)

Breakfast: Cinnamon Bread or Cinnamon Bun Doughnut

Lunch: Leftovers + elderberries, grapes, plums, or pomegranates

Dinner: Turkey Asparagus Casserole, French Bread Pizza, Saucy Spareribs, or Sesame Ginger Chicken, rice or French fries, Jerusalem artichokes, jicama, kohlrabi or mushrooms

Dessert: Upside Down Lemon Meringue Pie

Cinnamon Bun Doughnuts with Vanilla Glaze

Preheat oven to 325 degrees and spray doughnut pan with cooking spray.  Set aside.

In a large bowl, mix 1 cup of all-purpose flour, 3 Tbsp of light brown sugar, 3 Tbsp of regular sugar, 1 tsp of baking powder, 1 tsp of cinnamon, and 1/2 tsp of salt. Set aside. In a small bowl, add 1/4 cup of applesauce, 2 Tbsp of lowfat buttermilk, 1 egg, 1/2 tsp of vanilla and 1 Tbsp melted butter. Whisk or stir to combine.  Slowly add to the dry ingredients. Stir until *just combined.* Do not overmix.

Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared doughnut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes.

Allow to cool slightly before removing from pan, about 5 minutes. Dip into glaze.

While doughnuts are baking or cooling, combine 1/2 cup of icing sugar and 1/2 tsp of vanilla extract. Add 2 tsp of milk or cream, one teaspoon at a time. Dip the donuts into the glaze after they’ve cooled for 5 minutes out of the oven.

 

Saucy Spareribs

Brown 2 lbs of pork spareribs in a large nonstick skillet. Drain. Add 2 cans of cola and 1 cup of ketchup. Cover and simmer for 1 hour.

Remove ribs and keep warm. Transfer 2 cups of sauce to a pot. Bring to a boil. Combine 2 Tbsp of cornstarch and 2 Tbsp of cold water in a small bowl. Stir into sauce. Bring to a boil. Cook for 1-2 minutes. Serve over the ribs.

Note: Can also be made in the slow cooker. Combine all ingredients, set to low, and cook for 4-6 hours. 

 

Sesame Ginger Chicken

Combine 2 Tbsp of soy sauce, 2 Tbsp of honey, 1 Tbsp of toasted sesame seeds, and 1/2 tsp of ground ginger in a small bowl. Set aside. Pound 4 chicken breasts to 1/4 inch thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes. Cut 2 green onions with tops into thin strips. Garnish chicken with green onion.

 

Gluten-Free Upside Down Lemon Meringue Pie Part I – Filling & Topping

Put 4 egg yolks in a medium bowl and whisk well.

In a pot, whisk to combine 1/3 cup of cornstarch, 1 1/2 cups of water,  1 1/3 cups sugar and 1/4 tsp of salt. Bring to a boil over medium heat, stirring frequently, and boil for 1 minute. Remove from the heat and add about ¼ of the hot mixture to the egg yolks. Whisk well. Add the rest of the mixture to the eggs gradually, whisking well. When all the hot mixture is added to the egg yolks, pour the mixture back into the saucepan, turn the heat to low and cook for 1 more minute, stirring constantly. The mixture should be thick. Take mixture off the heat and gently stir in 3 Tbsp of cold unsalted butter, 1/2 cup of freshly squeezed lemon juice and 1 Tbsp of finely grated lemon zest.

Put mixture into a bowl and cover with plastic wrap, placing the plastic wrap right on the surface of the lemon mixture. Refrigerate until cold – about 2 hours.

Whip 1 cup of heavy cream with one tsp of sugar until stiff peaks form but do not over mix.

Just prior to serving, pour the lemon mixture into the meringue pie crust. Top with whipped cream. Garnish with lemon slices.

Gluten-Free Upside Down Lemon Meringue Pie Part II – Crust

Spray a 9 inch pie plate with non-stick cooking spray. Preheat oven to 300 degrees.

In the bowl of an electric mixer, fitted with a whisk attachment beat 2 egg whites, 1/4 tsp of cream of tartar and 1/4 tsp of salt until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until the mixture is very stiff and glossy. Rub a little of the mixture between your thumb and forefinger and see if the mixture feels gritty. If so continue to beat until smooth, this will mean the sugar has completely dissolved. Add 1/2 tsp of vanilla extract and mix in well.

Spread mixture into the prepared pan forming a shell by spreading the mixture up the sides of the pie plate. Bake for 50 minutes. Turn off the oven and leave the meringue crust in the oven for another hour. Remove from oven and allow it to cool completely.

This crust is best used the day it is baked as humidity will soften the crust. It is also preferable to fill the crust just prior to serving.

 

Whole Wheat Cinnamon Swirl Bread

Combine 1/2 cup of warm milk, 1/2 cup of warm water, a quarter-ounce package of yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy.

While the yeast is resting, combine 1 cup of whole wheat flour, 2 cups of all-purpose flour, 1/3 cup sugar, 3 Tbsp softened butter, 1 1/4 tsp of salt and 1 Tbsp cinnamon in a large bowl. Add the water mixture to the dry ingredients and knead on a floured surface or in a KitchenAid until smooth.

Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house.

While the dough is rising, mix together 3 Tbsp butter with 1.5 tsp cinnamon and 1 Tbsp sugar in a small bowl. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to a long rectangle. Smear the butter mixture all over the top and roll up tightly.

Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.

Preheat oven to 350 degrees. Whisk together an egg and 2 Tbsp of warm water and then brush all over loaf. Bake for 40 minutes. Let cool and slice.

French Bread Pizza

Preheat oven to 400 degrees. Cook 1/2 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of pizza sauce and a drained jar of sliced mushrooms. Set aside. Cut a loaf of French bread in half lengthwise and then into eight pieces.

Spread meat sauce on bread. Place on a greased baking sheet. Sprinkle with 2 cups of shredded mozzarella cheese. Bake, uncovered, for 10 minutes.

Note: Feel free to add veggies or sub out the meat for something else. 

Turkey Asparagus Casserole

Preheat oven to 350 degrees. Cook a package of frozen chopped asparagus in a small amount of water for 2 minutes in a small pot. Drain. Place in a greased baking dish. Cook and cube two turkey breasts. Top asparagus with turkey. Combine a can of cream of chicken soup and 1/4 cup of water. Spoon over turkey.

Bake, uncovered, for 25-30 minutes. Sprinkle with a can of french-fried onions. Bake 5 minutes longer.

Note: Chicken can be substituted for turkey. 

SHOPPING LIST:

Heavy cream

Lowfat buttermilk

Eggs

Mozzarella cheese (8 oz)

Loaf of French bread

Elderberries

Grapes

 4 lemons

6 plums

4 pomegranates

6 Jerusalem artichokes

3 jicamas

Green onions

3-6 kohlrabis

Mushrooms

1/2 lb of ground beef

2 lbs pork spareribs

2 turkey breasts (or chicken)

4 boneless skinless chicken breast halves

Pkg of frozen chopped asparagus

Can of condensed cream of chicken soup

Can of pizza sauce

Jar of sliced mushrooms

Can of french-fried onions

Applesauce (unsweetened)

Unsalted macadamia nuts

Sesame seeds

Yeast

Whole wheat flour

2 cans of cola

[Also needed: milk, butter (unsalted), all-purpose flour, cinnamon, salt, sea salt, sugar, cream of tartar, vanilla extract, soy sauce, ground ginger, ketchup, cornstarch, light brown sugar, baking powder, icing sugar, cream]

No-Fuss Crust Pizza (Dinner for Two Week 10)

Breakfast: Mocha, Doughnut and Raspberries

Lunch: Chicken salad or sandwich or croissant, Pomegranate, Apple snack

Dinner: Pizza, Avocado or Broccoflower, Pineapple cooler

Dessert: Cake

Apple Snack                               Low Cal!

Peel, core, and slice 4 Golden Delicious apples into rounds. Arrange apples in two rows in an ungreased glass baking dish. Pour 1/2 cup of apple juice over apples. Sprinkle with 1/4 tsp of cinnamon and 1 Tbsp of grated lemon peel. Cover and microwave for 7 minutes, turning after 3 1/2 minutes.

Garbanzo Bean Chocolate Cake                                Gluten-Free!

INGREDIENTS

  • 1 1/2 cups of semisweet chocolate chips
  • 1 can of garbanzo beans (19 oz)
  • 4 eggs
  • 3/4 cup of white sugar
  • 1/2 tsp of baking powder
  • 1 Tbsp of confectioners sugar for dusting

DIRECTIONS

  1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.
  2. Place the chocolate chips in a glass bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute.
  3. Drain the can of garbanzo beans. Combine beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corner to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
  4. Bake for 40 minutes. Cool in the pan on a wire rack for 10-15 minutes before inverting onto a serving platter. Dust with confectioners’ sugar just before serving.

 

Apple Cider Doughnuts                              Vegan variation in brackets

INGREDIENTS
  • butter, oil, or non-stick spray
  • ¾ cup all-purpose flour (spelt flour works too)
  • ¼ cup and 2 Tbsp sugar (raw sugar works great too)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup apple cider
  • 1 egg (flaxseed egg can be substituted for vegans)
  • 2 Tbsp milk (or sub vegan milk substitute)
  • 1 Tbsp canola oil
  • ¼ tsp vanilla
  • ¼ tsp white vinegar (can be omitted for a denser, more cake-like doughnut. I prefer the fluffier version though)

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Rub a doughnut pan with butter (or brush with oil or use non-stick spray).
  2. Add flour, ¼ cup sugar, baking powder, baking soda, ½ teaspoon cinnamon, and salt in a bowl. Whisk to combine.
  3. Whisk together apple cider and egg in another bowl. Add milk, canola oil, vanilla extract, and white vinegar and whisk to combine.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined (don’t overmix!).
  5. Evenly distribute in doughnut pan. Bake for 8-10 minutes.
  6. Whisk together 2 tablespoons sugar and ½ teaspoon cinnamon in a small bowl. When doughnuts are safe to touch, but while they’re still warm, dip each side into the cinnamon-sugar mixture, pressing and twisting to get good coverage. Serve and enjoy!

 

Chicken Salad                               Two variations in one recipe

Cook and shred 8 chicken breasts. Hard boil 2 eggs. Peel and mash the eggs with a fork in a bowl. Add the shredded chicken, 1 1/2 cups of mayonnaise, and 2 Tbsp of sweet pickle relish.  Salt and pepper. Cover and refrigerate until serving.

Salad: Place 1 cup of chicken salad on top of a bed of lettuce. Sprinkle with 2 Tbsp of chopped pecans.

Sandwich: Place 1 cup of chicken salad on a slice of bread and top with another slice. Salt and pepper. Sprinkle with 2 Tbsp of chopped pecans.

Croissants: Spice things up by making a sandwich out of a croissant and 1 cup of chicken salad.

No-Fuss Crust Pizza                            

Recipe yields one pizza, but shopping list included enough ingredients for two. Feel free to experiment with toppings!

Preheat oven to 400 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Stir in 1 can of pizza sauce. Dismantle 2 tubes of buttermilk biscuits. Quarter the biscuits. Place in a greased baking dish.

Bake, uncovered, for 20-25 minutes. Chop and diced a tomato and a green pepper, slice 3 mushrooms, and drain a can of black olives. Sprinkle vegetables on top of pan along with 1 1/2 cups of shredded mozzarella cheese and 1 cup of cheddar cheese. Bake 5-10 minutes longer. Let stand for 5-10 minutes before serving.

Pineapple Cooler

Combine 1 cup of unsweetened pineapple juice, 2 Tbsp of lemon juice, and 1 can of lemon-lime soda in a pitcher. Stir well. Serve over ice.

Morning Mocha

Brew 1 cup of coffee. Combine the coffee, 2 Tbsp of half-and-half cream, 1 Tbsp of chocolate syrup, and 1 tsp of sugar in a pot. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into a large mug. Stir with a cinnamon stick. Give it a quick taste and add 1/8 – 1/4 tsp more sugar if you like it sweeter. Top with whipped cream.

SHOPPING LIST:

Mozzarella cheese (12 oz)

Cheddar cheese (8 oz)

Whipped cream in a can

Eggs

4 tubes of refrigerated buttermilk biscuits (12 oz each)

Bread

Croissants

Lettuce or mixed greens

Green pepper

3 mushrooms

Tomato

3 avocados

Broccoflower

14 pomegranates

4 Golden Delicious apples

Raspberries

Lemon

3 lbs ground beef

12 boneless, skinless chicken breast halves

Pineapple juice

2 cans of pizza sauce (15 oz each)

Can of black olives

Can of garbanzo beans (19 oz)

Cinnamon sticks

Chocolate syrup

12 oz can of lemon-lime soda (Sprite or 7Up)

Apple cider

Apple juice

Lemon juice

Icing sugar

[Also needed: sugar, coffee, half-and-half cream, mayonnaise, sweet pickle relish, pecans, baking powder, cinnamon]

Gingerbread Pumpkin Squares (Dinner for Two Week 7)

Breakfast: Gingerbread Pumpkin Squares

Lunch: Corn Salad, Orange Buttermilk Salad, Ham, Nectarine or Peach, Nuts

Dinner: Italian Chicken Dinner or Peachy Pork and an endive

Dessert: Cool Waters Shake

Gingerbread Pumpkin Squares

Preheat oven to 350 degrees and spray a baking pan with oil or non-stick spray.

Combine 1/4 cup of whole wheat pastry flour, 3/4 cup of vanilla whey protein powder, 1/2 cup of oats, 2 tsp of baking powder, 1/2 tsp of salt, 2 tsp of cinnamon, 1/2 tsp of ground cloves, 1/2 tsp of ground ginger, and 1/2 tsp of nutmeg in a medium-sized bowl and stir well. Stir together 1/2 cup of unsweetened almond milk, 1/2 cup of pumpkin puree, 3 Tbsp of molasses, 2 tsp of vanilla, and 3 packets of Stevia in a larger bowl until a smooth mixture forms.

Gradually pour the dry ingredients into the wet ingredients, mixing until just combined. Stir in 1/2 cup of walnut pieces.

Scrape the batter into the greased pan and bake for 20 minutes.

Remove the pan from the oven and let it cool before trying to remove the cake. Lift it out of the pan with a large flipper and cut into 9 squares.

Orange Buttermilk Salad

Bring a can of crushed pineapple to a boil in a pot. Remove from the heat. Add a package of orange gelatin and stir to dissolve. Add 2 cups of buttermilk and mix well. Cool to room temperature. Fold in carton of thawed whipped topping. Pour into a dish. Refrigerate several hours or overnight. Cut into squares. Great side dish to ham.

Creamy Corn Salad

Combine a drained can of whole kernel corn, a seeded and diced tomato, 2 Tbsp of chopped onion, 1/3 cup of mayonnaise, and 1/4 tsp of dill weed in a small bowl. Mix well. Cover and refrigerate until serving.

Peachy Pork

Cut 1 lb of pork tenderloin into 1/4 inch slices. Saute in a large skillet in 2 Tbsp of vegetable oil for 4 minutes. Add 4 minced garlic cloves. Cook and stir 1 minute longer. Stir in a jar of salsa and 1/4 cup of peach preserves. Bring to a boil. Reduce heat. Cover and simmer for 2 minutes. Serve over rice.

Italian Chicken Dinner

Preheat oven to 400 degrees. Cut up a 3 lb fryer/broiler chicken and place in a greased baking dish. Cut up 1 lb of red potatoes into chunks and arrange around chicken. Drizzle with 3/4 cup of Italian salad dressing. Sprinkle with 1 Tbsp of Italian seasoning and 3/4 cup of grated Parmesan cheese.

Cover and bake for 20 minutes. Uncover. Bake 20-30 minutes longer.

Cool Waters Shake

Combine 3/4 cup of cold milk, 2 Tbsp of berry blue gelatin, and 3/4 cup of vanilla ice cream in a blender. Cover and process for 30 seconds. Pour into a glass and drink immediately.

Stovetop Snacks

Saute 2 cups of nuts in 2 Tbsp of oil or melted butter over medium-high heat, stirring often, until they begin to brown. Sprinkle with your choice of seasonings (salt, pepper, cayenne pepper, curry powder, etc], tossing the nuts with a wooden spoon. Turn out onto paper towels to cool, then store in an airtight container.

SHOPPING LIST:

Almond milk

Buttermilk

Parmesan cheese

Red potatoes (at least 2 lbs)

6 nectarines

6 peaches

Tomato

3 endives

Onion

Garlic

Ham

1 lb pork tenderloin

Broiler/fryer chicken (3 lbs)

Vanilla ice cream (at least 1 quart)

Frozen whipped topping (8 oz)

Salsa (16 oz)

Can of whole kernel corn (15 oz)

Can of crushed pineapple (20 oz)

Peach preserves

Pumpkin puree

2 pkgs of berry blue and 1 pkg of orange gelatin

Rice

Walnuts

Italian seasoning

Dill weed

Ground ginger

Molasses

Stevia

Chocolate chips

Potato starch

[Also needed: nuts, vegetable oil, butter, favorite seasoning, milk (at least 1 L), mayonnaise]

Vegetables Galore! (Dinner for Two Week 5)

Lunch: Potato Salad or Green Salad with Buttermilk Dressing; Pear; Trail Mix

Dinner: Meat Loaf, Ham, or Chicken Strips with Hot Mustard Dip; Roasted Squash; Potatoes

Buttermilk Salad Dressing

Combine 3/4 cup of 1% buttermilk, 2 cups of cottage cheese, and an envelope of ranch salad dressing mix in a blender or food processor. Cover and process for 20 seconds. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad/veggies.

Salad Suggestion: Mixed greens (or your favorite kind of lettuce), cubed squash, tomato, grapes, raisins, apple, celery, green onions and leftover dried fruit, nuts, cheese

Pimiento Potato Salad

Cook 2 lbs of small red potatoes (about 12). Thinly slice 4 green onions and 3 celery ribs. Cut potatoes into 1/4 inch slices. In an ungreased dish, layer half of the potatoes, onions, celery, and a drained jar of pimientos. Repeat layers. Pour an 8 oz bottle of Italian salad dressing over all. Cover and refrigerate overnight. Stir before serving.

Easy Meat Loaf

Preheat oven to 350 degrees. Lightly beat 1 egg. Crush 33 butter-flavored crackers. Combine the egg, a can of French onion soup, and the cracker crumbs. Crumble 1 lb of lean ground beef over mixture and mix well. Shape into a loaf. Place in a greased baking dish. Bake, uncovered, for 30 minutes.

Pour a can of golden mushroom soup over loaf. Bake 1 hour longer. Let stand for 10 minutes before slicing.

Honey-Dijon Ham

Preheat oven to 325 degrees. Place a 3 lb boneless fully cooked ham on a greased rack in a shallow roasting pan. Bake, uncovered, for 50-60 minutes. Combine 1/3 cup of honey, 2 Tbsp of Dijon mustard, and 2 Tbsp of brown sugar. Brush about 3 Tbsp over ham.

Bake 10-15 minutes longer. Stir 1 Tbsp of water into remaining glaze. Heat through and serve with the ham.

Trail Mix

Combine 2 lbs of roasted peanuts, 2 lbs of cashews, 1 lb of M&Ms, 1 lb of raisins, and 1/2 lb of flaked coconut in a large bowl. Store in an airtight container.

Hot Mustard Dip

Combine 1/4 cup of ground mustard and 1/4 cup of vinegar in a small pot. Let stand for 30 minutes. Whisk in 1/4 cup of sugar and 1 egg yolk until smooth.

Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat. Whisk in 2 Tbsp of honey. Store in the fridge. Serve with pretzels, chicken strips, or anything else you like to eat with hot-and-spicy sauce.

SHOPPING LIST:

1% buttermilk

Cottage cheese

Eggs

Potatoes (12 small red and 6 medium-large yellow)

Green onions

Celery

Lettuce or mixed greens

2 yellow squashes (one spaghetti for roasting, one of something else for salad)

Tomato

2 small bunches of grapes (green and red)

Apple

10 pears

1 lb lean ground beef

3 lb boneless fully cooked ham

Frozen chicken strips

Can of condensed French onion soup

Can of condensed golden mushroom soup

Jar of diced pimientos (2 oz)

Italian salad dressing

Butter-flavored crackers

Ranch salad dressing mix

Ground mustard

Pretzels

Dry roasted peanuts (at least 2 lbs)

Cashews (at least 2 lbs)

Raisins (at least 1.5 lbs)

M&Ms (at least 1 lb)

Flaked coconut (at least 1/2 lb)

Vinegar

Brown sugar

[Also needed: sugar, honey, Dijon mustard]

Week 52!

Shopping List:

Pint of vanilla ice cream

Buttermilk (smallest one – I think its a 1 L)

Lemon

Lemon extract

6 boneless pork loin chops

Pkg of crushed stuffing mix (6 oz)

Can of apple pie filling with cinnamon (21 oz) [Or just add cinnamon on top afterwards]

Can of chili with beans (15 oz)

Can of mixed vegetables (15 oz)

Can of whole kernel corn (11 oz)

Can of tomato soup (11 oz)

Can of diced tomatoes

Can of green chilies

Dried plums

Carrots

[Also needed: vanilla, vegetable oil]

 

Lunch: Chili and dried plums

Dinner: Pork chops and carrots

Dessert: Milkshake

 

Six-Can Chili

Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of tomato soup, a can of diced tomatoes, and a can of green chilies in a pot and heat through.

(I use this recipe A LOT – I honestly ate it every day for two months once and never got tired of it. I found different things to do with the chili and started adding spices and would sometimes add other leftover vegetables I had. It’s still used as a staple in my house.)

 

CheeseShakes                                                                                   (One of the most delicious things in the world…)

Place 1/2 a pint of vanilla ice cream, 1/2 cup of buttermilk, 1/2 tsp of grated lemon peel, 1/4 tsp of vanilla extract, and a very small drop of lemon extract in a blender. Cover and process on high until smooth. Pour into a glass. Refrigerate any leftovers, but I doubt you will have any!

 

Pork Chops with Apples and Stuffing

Preheat oven to 350 degrees. Brown 6 boneless pork loin chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread a can of apple pie filling into a greased baking dish. [Sprinkle cinnamon on top if it’s not included in the can.] Place pork chops on top. Spoon stuffing over chops.

Cover and bake for 35 minutes. Uncover and bake for 10 minutes longer.

Week 46

Shopping List:

Tube of refrigerated buttermilk biscuits

2-3 oz mozzarella cheese

Pizza sauce

12 cherry tomatoes

1 lb smoked turkey sausage (fully cooked)

2 green peppers

Onion

Rice

Envelope of Italian salad dressing mix

6 hoagie buns

12-16 oz of sliced luncheon meat (I got a variety of salami, ham, and turkey)

12 thin slices of cheese (I got a variety of Swiss, cheddar, and brick)

Bag of chips (Plain pairs the best as a side dish so it doesn’t overwhelm the main attraction of the meal)

Jar of pickles

5 figs

[Also needed: oregano, butter]

 

Lunch: Sandwich, chips, pickles, a fig, and mozzarella puffs

Dinner: Kabobs with rice

 

Hot Hoagies

Combine 3/4 cup of softened butter and an envelope of Italian salad dressing mix. Spread 1 Tbsp inside each of 6 hoagie buns. On bottom of each bun, layer one slice of meat, two slices of cheese, and another slice of meat. Replace tops. Spread 1 Tbsp of butter mixture over top of each bun.

Place on a baking sheet. Broil 6 inches from the heat for 2-3 minutes. Eat with chips and pickles.

 

Colorful Kabobs

Cut 1 lb of fully cooked smoked turkey sausage into 1/2 inch chunks. Cut 2 green peppers into 1 inch pieces. Cut an onion into wedges. Thread a cherry tomato onto six metal or soaked wooden skewers. Alternate the sausage, green pepper, and onion wedges on skewers, ending with another tomato.

Grill, uncovered, over medium-hot heat for 10-15 minutes. Remove meat and vegetables from skewers and serve over rice.

 

Mozzarella Puffs

Preheat oven to 375 degrees. Take apart a refrigerated tube of buttermilk biscuits and make an indentation in the center of each biscuit. Sprinkle with 1 tsp of dried oregano. Cut a 2-3 oz block of mozzarella cheese into 10 cubes, 3/4 inch each. Place a cube in the center of each biscuit. Pinch dough tightly around cheese to seal.

Place seam side down on an ungreased baking sheet Spread 2 Tbsp of pizza sauce over tops. Bake 10-12 minutes.

 

Week 36

Shopping List:

Tube of refrigerated buttermilk biscuits

Tomato sauce

Italian seasoning

10 slices of pepperoni

Monterey Jack cheese

4 bone-in pork loin chops

Long grain rice

Orange juice

Can of chicken with rice soup

Can of sliced potatoes

Pkg of frozen creamed spinach

Dried basil

5 nectarines

2 parsnips

Applesauce (You can eat all but 1/2 cup of it)

[Also needed: vegetable oil. Buy a 1L of milk this week]

 

Breakfast: Applesauce

Lunch: Soup, mini pizza, nectarine and a glass of orange juice

Dinner: Casserole with roasted parsnips

 

Spinach Potato Soup

Combine 3 cups of milk, a can of sliced potatoes, a thawed package of creamed spinach, 1/2 tsp of dried basil, and 3/4 tsp of garlic salt in a pot. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Cool slightly.

Transfer mixture to a blender. Cover and process until small pieces of potato remain. Return to the pan and heat through.

 

Pork Chop Casserole

Preheat oven to 350 degrees. Brown 4 pork loin chops (bone-in) in 1 Tbsp of vegetable oil in a large skillet. Drain. Place 1 1/3 cups of uncooked long grain rice in an ungreased shallow baking dish. Pour 1 cup of orange juice over rice. Top with pork chops and a can of condensed chicken with rice soup.

Cover and bake for 40-45 minutes.

 

Lunch Box Pizzas

Preheat oven to 425 degrees. Flatten 10 buttermilk biscuits into a 3 inch circle and press into a greased muffin cups. Combine 1/4 cup of tomato sauce and 1 tsp of Italian seasoning. Spoon 1 tsp into each cup. Top each with a slice of pepperoni and about 1 Tbsp of shredded Monterey Jack cheese.

Bake for 10-15 minutes. Eat right away or store in the fridge.

Week 7

Shopping List:

Tube of refrigerated buttermilk biscuits

Parmesan cheese

Oregano

8 oz pkg of brown-and-serve sausage links

Rosemary

Olive oil

Boneless pork loin roast (3-4 lbs)

Frozen peas

Rapini

Bananas

Quick oats

Can of pumpkin puree

Pumpkin pie spice

Espresso powder

[Also needed: butter, garlic, salt, milk (buy a 1L this week)]

 

Breakfast: Quick oats made with almond milk, water, or regular milk with a scoop of pumpkin puree and sprinkled with pumpkin pie spice. So good! You will have to microwave this one (or do it on the stove) so that the pumpkin has a chance to cook through a little bit, so don’t just add hot water and eat.

Lunch: Pea soup, sausage roll, and a banana

Dinner: Pork roast, rapini, and potatoes

 

Sausage Biscuit Bites

Preheat oven to 375 degrees. On a lightly floured surface, roll out each biscuit into a 4-in circle and brush with melted butter (you’ll need about 1 Tbsp worth). Combine 4 1/2 tsp of Parmesan cheese and 1 tsp of oregano and sprinkle over butter. Place a sausage link in the centre of each roll and roll up.

Cut each widthwise into 4 pieces and insert a toothpick in each. Place on an ungreased baking sheet. Bake for 8-10 minutes. Eat plain or dipped in mustard or BBQ sauce.

 

Tuscan Pork Roast

Preheat oven to 325 degrees. Combine 5-8 cloves of garlic, 1 Tbsp of rosemary, 1 Tbsp of olive oil, and 1/2 tsp of salt in a blender or food processor. Blend until mixture turns to paste. Rub over the pork roast. Cover and let stand for 30 minutes.

Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, for 2 to 2 1/2 hours. Let stand for 15 minutes before slicing.

 

Quick Pea Soup

Thaw 1 1/2 cups of peas. Place peas and 1/4 cup of milk in a blender. Cover and process until pureed. Pour into a small pot and add 1/4 tsp of salt, 1/8 tsp of pepper, and 1 cup of milk. Cook and stir for 5 minutes.