Mexican Cornbread Salad

Mexican Cornbread Salad is full of fun flavors and textures and is definitely a potluck hit! CourseSaladCuisineAmericanPrep Time30 minutesCook Time0 minuteschill time2 hoursTotal Time2 hours 30 minutesServings10 peopleCalories375kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 6 oz. Cornbread mix
• 1 1 oz. Buttermilk Ranch Salad Dressing Mix
• 1 cup sour cream
• 1 cup mayo
• 2 cups salsa
• 1 head romaine lettuce shredded
• 2 large tomatoes diced
• 1 15 oz. black beans rinsed and drained
• 1 15 oz. whole kernel corn drained
• 2 cups cheddar cheese shredded
• 6 slices bacon cooked and crumbled
• 4 green onions chopped

Instructions

• Mix dressing mix with sour cream and mayo and salsa..
• Bake cornbread according to directions, cool and crumble
• In a large bowl layer using half of all ingredients: cornbread, tomato, beans. corn, bacon, green onions and end with dressing, lettuce and cheese.
• Repeat the layering process
• Chill for at least 2 hours before serving

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Homemade Granola

Homemade Granola Recipe

Delicious, healthy homemade granola is great as an on the go snack or part of a yogurt parfait.CourseBreakfastCuisineAmericanPrep Time15 minutesCook Time30 minutesTotal Time45 minutesServings10 1/2 cup servingsCalories224kcalAuthorLeigh Anne Wilkes

Ingredients

• 3 Tbsp butter
• 1/3 C maple syrup
• 3 Tbsp oil
• 1/4 C light brown sugar packed
• 1/2 tsp ground cinnamon
• 1/2 tsp of salt
• 2 C of old fashioned rolled oats
• 1 C of another grain or seed such as sunflower seeds sesame seeds, coconut flakes etc. or just use more oats
• 1/4 C flax seed meal
• 1 C nuts I like raw slivered almonds
• 1 C of dried fruit cranberries, cherries, blueberries, apricots, etc.

Instructions

• Preheat oven to 300 degrees F. Butter or grease a large rimmed baking sheet
• In a bowl combine butter, maple syrup, oil and brown sugar and microwave for 30 seconds.
• Add in cinnamon and salt and stir until smooth.
• Add the oats and other grains or seeds, nuts and flaxseed meal and stir until coated.
• Spread on cookie sheet and bake in oven for 30-40 minutes until it is golden brown.
• Stir occasionally during the baking time.
• Let cool completely and then add in dried fruit.

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Malted Milk Ball Bunny Brittle

Yummy Easter brittle made with malted milk ball eggs.CourseDessertCuisineAmericanPrep Time15 minutesCook Time25 minutesCool15 minutesTotal Time55 minutesServings12 servingsCalories403kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 cup butter softened
• 1 tsp vanilla extract
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 cup all purpose flour
• 1/2 cup malt powder
• 1/4 tsp salt
• 1 cup mini chocolate chips
• 1 cup malted milk ball eggs smashed
• 2 oz. white chocolate melted to drizzle
• 1/2 cup malted milk ball to sprinkle on top

Instructions

• Mix together butter, vanilla, and sugars and beat until blended.
• Add in flour, salt, malted milk powder chocolate chips and 1 C crushed malted milk balls.
• Press into an ungreased 15 x 10 jelly roll style cookie sheet. Bake at 375 for 15-20 minutes or until golden brown and crisp.
• Cool.
• If it is not crisp enough return the oven for another 5 minutes.
• Drizzle with 2 oz. of white chocolate and sprinkle with 1/2 C chopped malted milk balls
• After cool and chocolate is set, break into pieces.

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Pizza Grilled Cheese

Pizza Grilled Cheese is the perfect combination of two of your favorite foods, pepperoni pizza and a grilled cheese sandwich.  All your favorite flavors in one place!!CourseMain DishCuisineAmericanPrep Time5 minutesCook Time5 minutesTotal Time10 minutesServings2 sandwichesCalories1032kcalAuthorLeigh Anne Wilkes

Ingredients

• 4 slices French bread or Italian bread
• 3 Tbsp butter melted
• 1 cup Mozzarella cheese grated
• 1 cup Cheddar cheese grated
• 1/4 cup Parmesan cheese grated
• 3 Tbsp pizza sauce
• 12 slices pepperoni
• 1 2.25 oz. black olives sliced
• fresh basil sliced

Instructions

• Heat a large frying pan over  medium low heat.
• Brush melted butter onto one side of bread slices, go all the way to the edges.  
• Place bread buttered side down and spread other side with pizza sauce.  Mix together Mozzarella and Cheddar cheese
• Add 3/4 cup of cheese mixture to each slice of bread. Sprinkle,   Add 6 slices of pepperoni to each sandwich.  Add sliced olives (reserve some for top of sandwich)
• Top with other piece of bread and cook on  medium low heat in frying pan or in a panini grill until cheese is melted and sandwich is golden brown.
• Remove from pan and place on a baking sheet. Top with remaining cheese mixture and Parmesan cheese.  Add additional black olives and fresh basil.
• Place under broiler for about a minute until the cheese melts.  Garnish with some additional basil if you’d like.

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Fluffy Pumpkin Dip

Pumpkin Dip Recipe

Fluffy and delicious, this pumpkin dip will make you think you are eating pumpkin pie!CourseAppetizerCuisineAmericanPrep Time4 minutesCook Time7 minutesTotal Time11 minutesServings12 servingsCalories21kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 8 oz. cream cheese softened
• 1 7 oz. jar of marshmallow creme
• 1/2 cup powdered sugar
• 1 15 oz. can pumpkin puree
• 1 tsp pumpkin pie spice

Instructions

• Beat cream cheese until smooth.
• Add in pumpkin and mix until combined
• Add in sugar, marshmallow cream and spice
• Mix until smooth and fluffy.
• Cover and refrigerate until ready to serve

Notes

This pumpkin dip recipe makes approximately 3 cups of fluffy pumpkin dip.

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Pumpkin Cheesecake Bars

Pumpkin Cheescake Bars

Creamy pumpkin cheesecake with a pecan oat crust.CourseDessertCuisineAmericanPrep Time20 minutesCook Time40 minutesTotal Time1 hourServings15 servingsCalories324kcalAuthorLeigh Anne Wilkes

Ingredients

Crust and Crumb Topping

• 1 cup all-purpose flour
• 3/4 cup light brown sugar packed
• 1/4 teaspoon salt
• 1/2 cup butter chilled and diced
• 1 cup pecan halves about 4 ounces
• 3/4 cup oats old-fashioned or quick rolled oats

Pumpkin Cheesecake Filling:

• 8 ounces cream cheese room temperature
• 1 1/2 cups canned pure pumpkin a little less than a full 15-ounce can
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger

Sour Cream Filling:

• 2 cups sour cream
• 4 tablespoons sugar
• 1/2 teaspoon vanilla extract

Instructions

Crust and Crumb Topping

• Preheat the oven to 350°F. Lightly coat a 9X13-inch metal baking pan with cooking spray. Set aside.
• Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
• Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened by not clumping.
• Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan. Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes. Cool crumbs.
• While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while preparing filling. Keep the oven turned on.

Pumpkin Cheesecake Filling

• Blend all the ingredients until smooth.
• Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes. 

Sour Cream Filling

whisk sour cream, vanilla, and sugar in a bowl.

• Next, Spread the sour cream mixture evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges. About 5-7 minutes. Cool the bars completely in the pan set on a cooling rack.
• Once cooled, sprinkle the golden crumbs over the bars and gently press them into the sour cream. Cover the bars and chill until cold, about 2 hours. Cut into squares and serve.

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Wild Rice Stuffing with Sausage and Dried Cherries

Gluten Free Wild Rice Stuffing

This stuffing is perfect for your gluten free guests. Full of great texture and flavor. The addition of sausage allows it to hold its own even as a main dish if desired. The best part is it doesn’t take up any room in the oven on Thanksgiving Day. It can easily be made the day ahead of time and just reheated in the microwave or stove top.CourseSide DishCuisineAmericanPrep Time10 minutesCook Time1 hour 5 minutesTotal Time1 hour 15 minutesServings12 servingsCalories304kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 C wild rice
• 3 C water
• 1 tsp salt
• 3 stalks celery diced
• 1 C diced onion
• 2 Tbsp butter
• 1 Tbsp fresh thyme
• 1 C jasmine rice or basmati
• 1 3/4 C chicken broth
• 1/2 tsp salt
• 1 C pecans chopped and toasted
• 1 C dried cherries
• 12 oz. Jones Dairy All Natural Pork Sausage or other gluten free pork sausage of your choice

Instructions

• Bring 3 C water to a boil. Add wild rice and salt. Add lid and cook until tender. Approximately 45-60 minutes.
• Melt butter in skillet over medium heat and add diced celery and onion.Cook until softened.
• Add in jasmine rice and stir until lightly browned. Add chicken broth and 1/2 tsp salt bring to a boil.
• Reduce heat, cover, and simmer until rice is cooked.
• Cook sausage until browned
• Add jasmine rice to wild rice, add in sausage. Mix together.
• Add in pecans and cherries.
• Garnish with fresh thyme.

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Gluten Free Zucchini Bread

Gluten Free Zucchini Bread Recipe

An easy, delicious quick bread that is gluten free. It’s the perfect way to use up that bounty of zucchini from the garden.

CourseBread

CuisineAmerican

Prep Time15minutes minutes

Cook Time1hour hour

0minutes minutes

Total Time1hour hour 15minutes minutes

Servings8 servings

Calories314kcal

AuthorLeigh Anne Wilkes

Equipment

• Glass Loaf Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 eggs
• 1/2 cup vegetable oil
• 1 cups sugar
• 2 tsp vanilla be sure it is pure vanilla, not all vanilla extracts are gluten free
• 1 1/2 cups shredded zucchini I did it in my food processor
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1 1/2 cups all purpose gluten free flour mix see below
• 1 tsp xanthan gum

Instructions

• Preheat oven to 350 degrees
• Beat eggs, sugar and oil in a bowl. Add vanilla and mix. In another bowl add together flour,baking powder, baking soda, cinnamon,cloves and xanthan gum.
• Add dry ingredients into wet and stir by hand to mix well. Add zucchini and stir to combine.
• Pour into a greased loaf pan and bake in a 350 oven for 60 minutes or so until a toothpick comes out clean.

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Ginger Skirt Steak Salad

Ginger Skirt Steak Salad Recipe

This delicious Ginger Skirt Steak salad starts with marinated skirt steak and a bed of greens and is topped with a ginger salad dressing.  A  summer salad even the heartiest of appetites will enjoy.CourseMain Dish, SaladCuisineAmericanPrep Time15 minutesCook Time10 minutesmarinade2 hoursTotal Time25 minutesServings4 peopleCalories314kcalAuthorLeigh Anne Wilkes

Ingredients

Steak Marinade:

• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sherry
• 2 cloves Garlic Minced
• 2 teaspoons Brown Sugar
• 1 Skirt, Strip, Or Sirloin Steak
• 2 Tablespoons Olive Oil

Ginger Salad Dressing:

• 2 Tablespoons Olive Oil
• 2 Tablespoons Soy Sauce
• 2 Tablespoons White Sugar
• 1 Tablespoon Lime Juice
• 2 cloves Garlic Finely Diced
• 1 Tablespoon Fresh Ginger Minced
• ½ Jalapeño Seeded And Diced

Salad Ingredients:

• 2 green onions
• 8 ounces salad greens weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

Instructions

• Combine steak marinade ingredients in a Ziploc bag
• Mix and place steak into bag
• Marinate for 30 minutes to 2 hours
• Combine salad dressing ingredients and slice green onion
• When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet
• Cook steak about 1 1/2 minutes per side, or until medium rare
• Remove from skillet and keep on a plate, allowing to cool slightly
• Toss salad greens in 3/4 of the salad dressing
• Place steak on cutting board and slice thinly, then pour juices from the plate over the top
• Mound tossed salad on a platter, then place sliced steak on top of salad
• Pour remaining salad dressing over the top
• Sprinkle green onions over the salad, and add cherry tomatoes if desired

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Almond Flour Chocolate Cake

Light, airy, and a delicious chocolate and almond flavor, this almond flour chocolate cake is the perfect dessert whether you are gluten free or not. CourseDessertCuisineAmericanPrep Time20 minutesCook Time1 hourTotal Time1 hour 20 minutesServings12 servingsCalories233kcalAuthorLeigh Anne Wilkes

Ingredients

• 9 eggs. separated
• 1 C sugar divided
• 5 oz. semi sweet chocolate melted and cooled
• 1 C almond flour
• 1 tsp almond extract
• whipped cream
• berries

Instructions

• In a bowl combine egg yolks and 1/2 C sugar and beat on high speed until light yellow.
• Slowly add in the melted chocolate, vanilla and 1/2 C of almond flour in with the yolks and sugar. Mix until combined.
• In a large bowl beat egg whites until soft peaks form and then add in 1/2 C sugar,
• Increase speed and beat until egg whites hold their shape but not too stiff or dry.
• Fold one cup of egg white mixture into chocolate mixture.
• Then fold chocolate mixture into the remaining egg whites along with 1/2 C of almond flour.
• Pour into ungreased angel food cake pan.
• Bake in 350 degree F oven for 60-75 minutes or until tooth pick comes out clean.
• Top of cake may sink a bit. Don’t worry – just fill it with whipped cream and berries!

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