Specialty Foods

Enjoy some of our delicious glutten free, caisen free, egg free and dairy free recipes

If you have any recipes you would like to share, please email us here.


Baked Chicken Breast

Chicken breast cut to sizes desired
1 cup GF chicken broth
1 tsp minced dried onion
1 tsp minced garlic
Pour over chicken, sprinkle with salt and pepper
Bake covered for 45 minutes and then uncover and bake 30 minutes longer

Brown Rice

1 cup Texmati Brown Rice
1 and ¼ cup GF chicken broth
½ tsp salt
Bring to boil, stir once and cook covered 45 minutes
Let stand covered 10 minutes, fluff and serve

Beef Stroganoff

1 lb ground turkey
½ cup chopped onion
1 can of mushrooms
½ tsp garlic powder
½ tsp mustard powder
¾ cup sour cream
¼ cup mayo
¼ cup broth
1 package of fusilli noodles
Brown meat and add onion, mushrooms, garlic powder and mustard powder
Cook and stir over medium heat
Combine sour cream, mayo, and broth
Stir into meat mixture, and cook over low heat for 10 to 15 minutes
Do not stir too much
Meanwhile, cook pasta, drain and pour sauce onto noodles

Spiced Pumpkin Chocolate-Chip Cookies

15 oz can of pumpkin
1 gf spice cake mix (Namaste)
1 ½ cup Chocolate Chips (Enjoy Life)
Mix together and bake at 350 for 15-18 minutes

Hashbrown Cassarole

1 bag of shredded hash browns
4.5 oz green chilis
12 oz sour cream
1 can cream of chicken soup
Lays chips to sprinkle on top

Green Enchilada Pie

1lb ground meat (chuck)
1 clove garlic
½ medium onion
2 cups grated cheese
1 homemade cream of chicken soup
1 small Carnation milk (5oz)
1 (14oz) Swanson chicken broth
3 tsp chicken bouillon granules (Wyler's)
Thicken with Argo corn starch to consistency of gravy
1 (7oz) can of chopped green chiles (El Paso) or 2 (4.5oz) cans
12 yellow corn tortillas
8 X 13 pan sprayed with all natural Pam
Brown meat slowly
Season with salt, pepper and garlic
Add chopped onions and cook until soft
Add soup and let simmer for 15 to 20 minutes
Dip tortillas in hot water until soft
Put together in 3 layers; tortillas, meat mixture and grated cheese
Heat in 350 degree oven for 10-15 minues or until cheese is melted


1 celery stalk (diced)
1 delicious apples (diced)
½ cup chopped walnuts
Miracle Whip
A Little milk
Sugar to taste

Pumpkin Spice Cake

1 pkg Namaste Foods Spice Cake Mix
3 eggs
¾ cup water
1 cup canned pumpkin
Heat oven to 350 degrees
Lightly spray 9 x 13 inch pan with nonstick spray
Combine pumpkin, eggs and water and mix well
Add Spice Cake mix and stir well
Bake for approximately 30-35 minutes
Cake is done when toothpick inserted in center comes out clean
Low fat and fabulous!

Beans and Polenta

3 tbsp olive oil
1 medium onion (chopped)
4 cloves garlic (minced)
1/8 tsp cayenne
1/8 tsp blk pepper
1 tsp cumin
¾ tsp ground coriander
¼ tsp dried oregano
1 tsp dry basil
1 can black beans
Mix with Polenta

Seasoned Rice

1 cup white rice
2 cups broth
4oz can sliced olives
2 stalks celery (chopped)
Turkey or chicken soup
1 can chicken broth
1 jar meatless spaghetti sauce
1 ½ cups cubed cooked chicken or turkey
2 tbsp parsley
1 tsp thyme
3 cups cooked rice
1 tsp sugar
Put all items together in a large pot
Bring to a boil
Reduce heat and simmer for 10 minutes or until your desired warmth

Cranberry Nut Bread

2 cups GF flour or baking mix
½ cup sugar
1 tsp salt
2 tbsp shortening
1 tbsp grated orange peel
1 well beaten egg
½ cup orange juice
¼ cup milk
1 ½ cup coarsely chopped fresh cranberries
½ cup chopped nuts
Preheat oven to 350
Mix together the flour, sugar, and salt
Cut in shortening until blended
Add orange peel, egg, juice and milk and mix until well blended
Add cranberries and nuts and hand mix until just incorporated
Put in a greased loaf pan and bake 45-50 minutes or until toothpick comes out clean

Squash Casserole

2 lbs squash
1 lg onion (sauted in bacon greese)
Chicken broth
4 tbsp spectrum shortening
1 tsp butter flavoring
3 beaten egg
Salt and pepper to taste
1 ½ cups gf bread cubs
Cook squash in broth until tender
Drain and combine spectrum, butter flavor, eggs, bread, onion and squash
Place in casserole dish and bake for 45 minutes at 350

Holiday Bread Pudding

½ loaf gf bread (cubed and slightly toasted
1 ½ cup milk
1 cup egg nog
1 apple (very thinly sliced)
½ cup raisins
¼ tsp nutmeg
4 eggs, beaten
1 tsp. vanilla
Put the bread in a greased 8 x 8 square pan
Add the milk, egg nog and apple
Simmer over medium heat for approx. 5 min
Add raisins, cinnamon and nutmeg
Mix eggs and vanilla in a small bowl and temper with hot milk mixture
Add tempured mixture to pan slowly, mixing as you go
Pour hot mixture over the bread cubes and let sit at room temperature for approx 2 hours
Preheat oven to 350 and bake for approx 50-60 min. or until center is firm
Serve warm with whipped cream

No Bake Chocolate Chip Cookie Pie

1 pkg gf chocolate chip cookies
1 cup milk
1 8 oz container Cool Whip
GF Graham cracker crust
Soak 9 cookies in milk, layer in pan top with cool whip repeat 2 times and chill 8 hours

King Ranch Chicken

1-2 tbsp grapeseed oil or EVOO
¼ cup Pamela's Bake Mix
1 ½ cup reduced sodium chicken broth
1 cup goats milk or ¼ cup yogurt
1 10oz can Rotel original chiles and tomatoes
6 fresh tomatoes, chopped and seeded
¼ cup chopped fresh cilantro
1 tbsp red chile powder
1 tsp dried oregano
½ tsp ground cumin
Salt and pepper to taste

1-2 tbsp grapeseed oil or EVOO
1 large onion chopped
1 red pepper chopped and seeded
1 4 oz can chopped green chiles
Add additional chopped veggies as desired: roasted corn, zucchini, summer squash, etcup
2 cloves garlic, minced
2 cups diced skinless cooked chicken
10 corn tortillas, quartered – if preferred, omit tortillas and serve over cooked brown rice

½ cup shredded reduced-fat cheddar cheese
½ cup chopped green onion

In a skillet, make roux by heating oil and adding Pamela’s Bake Mix
Roux should be stiff before adding liquid
Add chicken broth and whisk together until very soupy
Add chiles, tomatoes, fresh tomatoes, cilantro, chile powder, oregano, cumin, salt and pepper
Add yogurt last and blend.  Set aside
For filling, add oil to skillet and gently sauté onion, red pepper, green chiles, garlic and additional veggies
Layer in shallow 3 qt lightly greased bake dish: ½ tortillas, veggie mixture, then chicken and ½ of sauce; repeat
Top with grated cheese and green onion
Bake 350 in oven for about 25-35 minutes until bubbly and lightly browned
Serves 6-8

Easy Gluten Dairy Egg Free Cobbler

Small bag of frozen fruit or approximately 1 and ½ cups to 2 cups fresh cut up fruit of choice
Place fruit in 1 qt sauce pan and add ½ cup sugar, cover fruit with water and bring to boil on stovetop
Boil 5-8 minutes. Do not over cook fruit!!
Pour into ungreased baking dish
While fruit mix is cooling, mix the following in a clean bowl:
¾ cup Energy Rice Mix or biscuit mix of your choice
¼ to ½ cup sugar
1-3 tablespoons potato flour (not potato starch flour)
Add milk, almond milk, rice milk or soy milk until dough is a slightly wet biscuit consistency
Spoon onto prepared fruit evenly
Top these piles of dough with teaspoons of butter, margarine or soy substitute
Bake in preheated oven until brown and dough springs back. Usually about 30-35 minutes. DO NOT dry out the fruit!
Top with whip cream, ice cream or soy iced cream and enjoy

Gluten free, dairy/casein free vegan Red Velvet Cake

3 cups Brown Rice flour blend
1 ½ cups granulated sugar
2 tsp baking soda
1 tsp salt
2 tsp cocoa powder
2 cups non-dairy mile (soy)
1/3 cup canola oil
1/3 cup apple sauce
3 tbsp red food coloring
2 tbsp distilled white vinegar
2 tsp vanilla extract

½ cup non-dairy butter (Earth Balance)
3 cups confectioners’ sugar
½ tsp vanilla extract
2 tbsp nondairy milk (soy)

Preheat oven to 350
For cake, grease 2 round cake pans
To make batter in large bowl, combine the flour, sugar, baking soda, salt and cocoa powder
Mix with a fork to blened and create a well in the center, and add milk, canola oil, applesauce, red food coloring, vinegar, and vanilla extract
Mix with hand or stand mixer until well blended.
Divide cake batter into pans or cupcake tins evenly and bake for about 30 minutes rotating the cake about 45 degrees half way through
For cupcakes 23-25 minutes or until toothpick comes out clean
Let cakes cool in a pan for 10 minutes before removing.  Remove from pan allow cakes to cool completely
To make the frosting, with a hand or standing electric mixer, cream butter until smooth and begins to fluff
With mixer on low speed, add confectioners’ sugar and fluff for a few minutes
Add vanilla and milk
Once well combined, beat on high for until frosting is light and fluffy, about 3-4 minutes
Frost cakes when they are completely cooled and ENJOY!!!

Brown rice flour blend

3 cups superfine brown rice
1 cup potato starch
½ cup tapioca flour
1 ¼ tsp xanthan gum
Place all in a plastic bag, and shake well to blend

Festive Feta Spread

7 oz jar water-packed roasted red peppers, drained
1lb 1/3 less fat cream cheese, softened and cut up
4 oz reduced fat feta cheese, crumbled
1 lg garlic clove, peeled
¼ tsp freshly ground blk pepper
3 tbsp chopped, fresh dill
¼ cup fresh, whole dill sprigs
10 ½ oz baked low fat tortilla chips
Slice off a 1 ½ inch piece of roasted pepper to use for garnish; wrap and refrigerate
In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic, and black pepper. Process until smooth
Add chopped dill; pulse until evenly distributed
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least one hour to firm up slightly and for flavors to blend
To serve, smooth surface of dip with a spatula.  Arrange dill sprigs on top in a circular fashion to form a “wreath”; cut reserved piece of roasted pepper into tiny “berries” and place on the wreath

curry mango rice

2 cups rice
2 cups mango-peeled, seeded and chopped ( or frozen mangos)
1 onion (chopped)
2 cloves crushed garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 pinch red pepper flakes
1 teaspoon thyme
3 tablespoons brown sugar
1 cup water
2 cups chicken broth
2 tablespoons lime juice
½ (14ox) coconut milk
In a large bowl, stir together rice, mango, onion, garlic and ginger
Season with curry, red pepper flakes, salt, thyme and brown sugar
Stir in water, broth and lime juiceS
Pour into a casserole dish, then pour coconut milk over the top cover with aluminum foil
Bake in preheated oven (400 degrees) for 1 hour
Remove fiol and cook1 0-15 minutes more
Great with grilled /sauteed shrimp or chicken breasts

santa fe chicken

Preheat oven 425 in a roasting pan
1 tbsp extra virgin olive oil
1 sm italian eggplant cut into 1 inch cubes
1 lg red or yellow bell pepper cut into 1 in strips
3 cups portobello mushrooms cut into ½ in slices
2 small zucchini
6 cloves garlic minced
8-12 oz gf rice fettucini or rotini pasta
¼ cup butter
1 can evaporated milk
½ cup freshly grated parmesan cheese
1/3 cup snipped fresh cilantro
1 cooked ski nless, boneless chicken breasts, 1 in strips
1 can black beans, rinsed and drained
1 tbsp freshly squeezed lime juice
¾ cup shredded monterey jack cheese
Measure oil into roastin pan
Add vegetables and garlic and toss to coat
Roast in preheaded oven turning once for 10-15 minutes or until tender. Do not overcook!!
set aside to cool
In a large pot of boiling water, cook pasta according to package directions,but do not rinse
In a large saucepan, combine pasta, butter, evaporatd milk, parmesan cheese, and cilantro
Cook over medium heat, stirring constantly, until hot and bubbly
Add roasted vegetables, chicken, black beans and lime juice
Heat until steaming
Spoon into large serving bowl and top with cheese

bean soup

1 ½ cup mixed beans
1 stalk celery chopped
¼ to ½ small yellow onion diced
1 clove minced garlic
Roast beef diced (already cooked) or boil stew meat until tender in separate pot, seasoning to taste
Wash beans and soak in 2 quarts water overnight
Drain soaked and prepared beans
To beans add 1 qt water and 1 qt beef broth
Simmer beans, celery, onion, and garlic 2-3 hours in beet broth, water and seasoning
Add chopped roast beef or boiled stew meat and cook 1 more hour
Enjoy with salad and bread of choice

taco skillet

1 lb. ground turkey
1 can tomato sauce
1/3 cup milk
½ cup salsa
½ cup water
6 corn tortillias cut up into small pieces
½ cup shredded cheese
Cook meat, drain, stir in sauce, milk, salsa and water
Cook 5 minutes and top with cheese


10 oz noodles
1 lb ground turkey
1 lb cottage cheese
1 lb mozzarella cheese
2 tsp minced garlic
1 jar of marinara sauce
Boil noodles, brown meat
Place noodles on botom of 9 x 13 dish
Layer meat, cheese, cottage cheese and sauce and then repeat, top again with mozzarella cheese

gf cf german apple pancakes

4tbsp coconut oil
1 ½ cup granny smith apples, peeled and grated
2tbsp brown sugar
6 eggs
1 cup brown rice flour
1 tsp xanthan gum
1 cup rice milk
1 tsp vanilla
1 tbsp sugar
½ tsp cinnamon
½ tsp sea salt
Powdered sugar for dusting
Preheat oven to 385
Melt coconut oil in a 9 x 13 baking dish
Remove and add apples to bottom of dish and sprinkle with brown sugar
Add eggs to mixing bowl, beat until fluffy
Add rice milk, rice flour, xanthan gum, vanilla, sugar, cinnamon and salt; mix well
Pour batter over apples
Bake in oven for 15 to 20 minutes
Generously dust each serving with powdered sugar and top with maple syrup

cranberry bubble slice

180g white eating chocolate, melted
¾ cup puffed rice
½ cup desicated coconut (flaked, dried, unsweetened is best)
½ cup dried cranberries
¼ cup unsalted pistachios, chopped coarsely
Grease loaf pan and line with baking paper-extend out of pan
Combine all ingredients in medium bowl
Spoon into pan and refridgerate until set
Cut into slices or bites

zucchini, olive and tomato polenta

2 cups water
2 cups gf stock
1 cup polenta
1 lg zucchini, grated coarsely
½ cup coaresly chopped seeded black olives (sm can chopped)
1/3 cup finely grated parmesan cheese
¼ cup semi-dried tomatoes in oil, drained, chop finely
2 tbsp oilive oil
Bring wter and stock to boil, gradually stir in polenta
Simmer 10 minutes until thickens
Stir in zucchini, olives, cheese and tomatoes
Spread into square pan oiled and lined with baking paper refrigerate about 1 hour or until firm slice and fry in oil

georgian green beans

2 lb fresh or frozen green beans
1 tbsp olive oil
1 lg red onion, sliced
2 cloves garlic, minced
1 ½ tsp red wine vinegar
3 tbsp chicken broth
Salt and pepper to taste
3 tbsp finely chopped cilantro
Crushed red pepper
Bring a lg pot of lightly salted water to boil
Place green beans in the wather, and cook about 3 minutes
Remove from heat, and drain in a colander
Place under cold water until not longer hot
Drain and pat dry.
Melt 1 tbsp butter in a medium skillet over medium heat
Stir in the onion and garlic and saute until onion is tender
Melt reamining butter in the skillet and mix in the green beans
Stir in the vinegar and broth
Season with salt and pepper
Mix in cilantro
Cover, reduce heat and simmer 15 minutes or until green beans are tender

gluten free twinkies!!!

Dry ingredients:
1 ¼ cup whit rice flour
1 cup cornstarch
¼ cup sweet rice flour
½ tsp xanthan gum
½ tsp salt
1 ½ tsp baking powder
Whisk together in medium bowl, set aside.
Wet ingredients:
¾ cup (1 ½ sticks butter), softened
1 ¾ cup sugar
3 lg eggs
2 egg yolks
¾ cup milk
2 tsp vanilla extract
Preheat oven to 350
In bowl of your mixer, cream butter and sugar
Add eggs, one at a time, blending after each egg
Add half of dry ingredients, blend
Add milk and vanilla
Blend, then add rest of dry ingredients, blend till smooth.
Pour into greased crème canoe pan (or cupcake pan), filling ½ way full
Bake 20 minutes or until done in center
Cool in pan about five minutes then turn onto rack to finish cooling completely. Makes 24 twinkies
2 tsp very hot water
¼ tsp salt, stir into hot water
2 cups marshmellow cream 7oz jar
½ cup vegetable shortening 1/3 cup powdered sugar 1 tsp vanilla
Cream shortening till fluffy, then add remaining ingredients and whip on high speed till fluffy
Use a pastry bag with a writing tip to fill twinkies

chocolate coconut cupcakes with chocolate frosting

2 cups sugar
1 ¾ cup gluten free flour blend
¾ cup cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt 2 eggs or flax meal gel
1 ½ cups coconut milk
½ cup vegetable oil
2 tsp vanilla extract
½ cup boiling water
Preheat oven to 350
Combine dry ingredients in mixing bowl
Slowly add flax gel or eggs, milk, oil and vanilla extract
Mix on medium for 2 to 3 minutes then slowly add hot water and mix for another minute
You can line or grease your cupcake pan, recipe makes 24 cupcakes
Bake 25 to 30 minutes
For frosting:
½ cup butter flavored crisco
2/3 cup cocoa
3 cups powdered sugar
1 tbsp vanilla extract 1/3 cup coconut milk
1 tbsp fresh grated ginger
Cream shortening (or butter), add the rest of ingredients and ship till creamy
If seems too stiff, add water till desired consistancy

cream cheese pastry

2 ¼ cups feather light mix
1 rounded tsp xanthan gum
½ tsp salt
1 tsp suger4 ounces cream cheese
1/3 cup margarine
½ cup butter flavor crisco
1 egg, cold
1tbsp vinegar
4 tbsp ice water
in a medium bowl, blend the flour mix, xanthan gum, salt and sugar. cut in the cream cheese, margarine, and crisco until coarse crumbs form. in a small bowl, beat the egg and vinegar. add the ice water.
stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. work the dough a little with your hands to obtain a smooth texture. cover and refrigerate for about 30 minutes before rolling out.
divide the ball in half and roll on a sweet rice flour-covered board or on waxed paper or plastic wrap. use as much of the sweet rice flour as needed to work easily. place in a pie tin. if using plastic wrap for easier handling, remove it to the pie tin and invert the dough into the pan. do not stretch while fitting it in. bake as directed for the filling. for a baked crust, prick the pastry with a fork on the sides and bottom. bake in a pre-heated 450 oven for 10-12 minutes or until slightly browned. cool before filling. makes enough pastry for a 2-crust 9in pie or 2 pastry shells.

cranberry orange spice cookies

(gluten-free, dairy-free, soy-free, corn-free, nut-free)
1/2 cup palm oil shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp orange zest
1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup teff flour
1/3 cup tapioca flour
1 tsp xanthan gum
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
3 tbsp orange juice
1/3 cup dried cranberries
Preheat oven to 375 degrees
Line two cookie sheets with parchment paper
Using mixer on medium speed, cream together shortening, sugar and brown sugar
Add egg and orange zest
In a separate bowl, combine flour, xanthan gum, baking powder, salt and spices
Add to mixing bowl in three batches, alternating with orange juice
Fold in cranberries
Drop dough onto cookie sheets by heaping teaspoons
Bake 10 minutes in center of oven
Let cool 10 minutes on cookie sheets before transferring to wire rack
Yields 2 dozen cookies

fried chicken

chicken broth (gf)
Chicken (use thighs-boneless/skinless)
Onion powder
Garlic powder
Montina indian rice flour
Season broth with spices
Season flour with spices
Dip chicken in broth then roll in flour
Fry in peanut oil
Broth can be replaced with egg and buttermilk mixture
Egg mixture is moist, broth is crispy

gluten free banana cream pie

1 cup sugar
¼ cup cornstarch
¼ tsp salt
3 cup milk
4 egg yolks
3 tbsp butter
2 tsp vanilla
2-4 bananas, sliced
Baked pie shell-made with gf pie crust mix
In a medium saucepan combine sugar, cornstarch and salt
Gradually stir in the milk
Cook and stir over medium heat until thickened and bubbly
Reduce heat and cook and stir for 1-2 minutes
Remove from heat
Beat egg yolks slightly
Stir about 1 cup of the hot mixture into the egg yolks; mix well
Return egg yolk mixture to saucepan and mix well
Bring to a gentle boil
Cook and stir 1-2 minutes more
Remove from heat and stir in butter and vanilla
Arrange banana slices in bottom of pie shell
Pour hot filling into pie shell
To prevent a “film” from forming on the top as it cools, put a piece of plastic wrap directly on the filling
Cool to room temperature and then put in fridge to chill thoroughly
Serve with whipped cream

cheryl’s beef soup-cheryl gainer

1 lb grass fed stew beef
1 cup carrots
3-5 medium potatoes
½ cup frozen peas
1-2 cups of vegetable broth
Cook stew meat slowly in enough water to cover meat (3-4 hours simmer on stove or 7-8 hours on low in crock pot)
Cut up veggies, cook carrots for 15 minutes in vegetable broth
Add frozen peas and potatoes cook 20 more minutes
Add to cooked stew meat and season to taste (mccormicks sea salt, peppercorns and onion powder)

cornbread salad

1 pkg Bob’s redmill cornbread (prepared) cubed
2 tsp green pepper, chopped fine
½ cup celery chopped
1 lg tomato, chopped
½ cup sweet onions, chopped
½ cup chopped olives (any kind)
½ cup relish (sweet or dill)
¼ cup pickle juice
¾ c mayonnaise or salad dressing
Mix all ingredients and refrigerate to chill (at least 3 hours, overnight)

cranberry crumble

350 degree oven
Rinse 1 bag of whole cranberries
¾ cup of brown sugar
¾ cup oatmeal
Butter melted
Put cranberries in an 8 x 8 pan
Put mixture on top
When cranberries pop, it’s done 20 min
Nuts are optional

mexican cornbread casserole

1 cup yellow cornmeal
½ tsp baking soda
½ tsp salt
1 cup milk
2 beaten eggs
1 17 ounce can cream style corn
2 cup shredded cheddar cheese
1-4oz can chopped green chilies
½ cup chopped onion
1 lb ground beef
1 16 oz can red kidney beans, drained
½ of an 8 oz can tomato sauce
2 tsp chili powder
¼ tsp garlic powder
Yellow cornmeal to dust greased pan with
In a bowl stir together the 1 cup cornmeal, baking soda and salt
Stir in milk, eggs and corn. stir in cheese, chili peppers and onion
Mix till well blended
Meanwhile, in a large skillet, brown meat and drain
Stir in kidney beans, tomato sauce, chili and garlic powder
Cook till heated through
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12 x 7 ½ by 2 in baking dish (or 9 x 13) pour ½ of the cornbread batter in the dish
Cover with the meat mixture, then top with remaining batter
Bake at 350 degree for about 40-45 minutes or till golden and test done with toothpick

asian chicken and rice

1 can of Amy's cream of tomato
3 tbsp vinegar
2 tbsp brown sugar
2 tbsp gf soy sauce
½ tsp ground ginger
¼ tsp garlic powder
Approx 2 lbs of boneless chicken (either cut up or in breasts)
Combine above ingredients pour over chicken and cook for approx 30-45 min at 350. then serve or mix with rice

chocolate chunk bars

Use 2 bags of pamela’s chocolate chunk cookie mix
Follow recipe for cookies
Add 16oz plain or (soy yogurt)
Bake 30-35 minutes at 350 degree oven
Sprinkle powder sugar on top while warm

cheesy salsa bread

Follow bread directions for Ferns brown rice baking mix
Olive oil was used
Substituted for the 1 ¼ cup of milk
½ cup rice milk
¾ cup mild salsa-blended
Add 6 slices of mozzarella rice cheese cut into tiny cubes or use regular cheese
Serve with garlic and herb butter

jam muffins

1 ¾ cup br/gb flour or all purpose flour
1 ½ teaspoon xanthan gum
2 ½ teaspoon baking powder
¾ teaspoon salt
1 egg beaten
1 ¼ cups rice or soy milk
1/3 cups oil
2 tablespoons honey
4-5 tablespoons jam or spread, fruit only
Mix dry ingredients in mixing bowl
In large pyrex measuring cup, measure out milk and then add remaining wet ingredients (except jam) and beat together
Combine the two mixtures until just moistened, do not over beat (the mixture will seem a little thick)
Oil muffin-tins and fill ½ full with batter
Add 1 generous teaspoon jam, then cover jam with spoonful of batter
Fill any empty muffin cups with water before baking
Bake at 400 degree for 20 to 25 minutes, until tops are golden brown

gluten free turkey tetrazzini

1 pkg. gluten free spaghetti rice noodles broken into 2in pieces
2 cans organic cream of mushroom soup (heath valley)
1 can organic cream of celery soup (health valley)
4 cups of cooked chicken or turkey, cubed or shredded
1 small onion, chopped
2 cups velveta cheese, cubed
1 cup fresh mushrooms cut into pieces; or 1 13oz can of mushrooms drained and chopped
Dash of salt and pepper
Sprinkle with dried bread crumbs (optional)
Cook spaghetti in lightly salted boiling water until tender, (8min) drain
Spray pam in a 9 x 13 pan
Combine all the ingredients and pour into casserole dish
Cook covered with foil for about 30 minutes.
Bake at 400 degrees for 30-35 minutes or until bubbly

gluten free green bean casserole

3 cans green beans, drained
1 can mushrooms stems and pieces -optional
¾ cup boiling water
2 packets gf cream of mushroom soup mix (energ)
¾ cup half and half (or non dairy creamer)
Preheat oven to 350 degrees
mix green beans and mushrooms in a 9 x 13 baking dish
Combine soup mix, boiling water and the half & half, stirring to blend (if a thicker sauce is desired or you are not using biscuit mix to top the dish you may want to add some cornstarch)
Pour over green beans, mix well
Bake for 20-25-minutes until bubbly
Add cooked chicken cubes and top with gluten free biscuit mix (mixed according to package directions) to make a one-dish complete casserole meal
Bake according to directions until biscuits are golden brown and completely baked
Add walnuts or crumbled corn chips
Add your own fried onions
Take thinly sliced onions, use gluten free batter mix and fry in skillet with heated oil
Add to bean mixture before baking
Reserve some for top
Five minutes before beans are done, top with reserved onions and bake another 5 minutes

banana split brownie pizza

gf pantry chocolate truffle brownie mix
8 oz crushed pineapple, drained
Strawberries, sliced
Banana slices (sprinkle with lemon juice)
8 oz. cream cheese
2/3 cup sugar
1 pkg. milk chocolate chips
Prepare brownies as directed on package
Pour into greased, large cookie sheet
Cook for about half the recommended time (because it’s thinner) and cool
Mix cream cheese and sugar until smooth
Spread over crust and top with fruit
Drizzle with melted chocolate chips (melt in microwave on defrost for a couple of minutes)
Refrigerate and serve soon

gluten free peanut-butter cookies

1 cup peanut butter
1 cup sugar ( or splenda)
1 egg
1 tsp vanilla
Chocolate chips (optional)
Preheat oven to 350 degrees
Mix peanut butter, sugar, egg and vanilla
Fold in chocolate chips
Make into round balls and place on cookie sheet
Bake for about 10-12 minutes
Allow cookies to cool about 5 minutes


1 ½ to 2 pounds ground beef
1 egg
2/3 can tomato sauce (reserve other 1/3 for top)
Put ¼ to ½ cups of sugar in the tomato sauce
Onion (small to medium chopped)
Green pepper chopped (optional)
3-4 slices of energ tapioca bread (toasted and torn into tiny pieces) can use any kind of bread
Salt and pepper
Mix all well
Place in pan and mold into shape
Bake at 350 degrees for 1 to 1 ½ hrs depending on size

chicken & sausage picante

1 can of Rotel tomatoes
1 can diced tomatoes
1-8oz can tomato sauce
3 bay leaves
1 tsp cajun seasoning
3-4 pieces of celery
1 yellow onion
Smoked sausage
1 tbsp oil
¼ cup cornstarch
¼ cup water
Boil chicken and set aside. save broth
Saute celery and onion in oil then add to broth
Brown sausage and set aside
Add tomato sauce, bay leaves and cajun seasoning to broth
Mix cornstarch with water and then add to broth, bring to boil
Add chicken and sausage
Simmer about 45 minutes
Serve over rice

traditional stuffing

8 pieces of toasted bread
1 egg
1 onion
4-6 ribs of celery
Chicken broth 
Poultry seasoning
1 stick of butter or margarine
Sauté the onions and celery in the butter
Rear the toasted pieces of bread and put into a bowl
Add the egg, the sauté mixture and poultry seasoning
Salt and pepper to taste
Bake in pyrex dish for 25-30 minutes, at 350 degree oven.

sweet potato casserole

3 cups mashed sweet potatoes
2 eggs, beaten
½ cup milk
1 cup sugar
1 tsp. vanilla
½ cup butter
Mix the sweet potatoes with all theingredients and place in a greased casserole pan
1 cup brown sugar
1 cup chopped pecans
1/3 cup bob’s gf flour mix
1/3 cup butter, melted
Mix topping ingredients except butter and sprinkle over potatoes
Drizzle butter over top
Bake at 350 degrees for 30 minutes, until hot