Strawberry Ice Cream - Dairy Free

1 banana, sliced and frozen
1 handful of strawberries, frozen
1-2 tablespoons coconut milk
1 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2-3 servings.

Gluten Free Meatloaf

1 1/2 lbs ground beef
3/4 cup oatmeal
1/8 teas pepper
1 tsp salt
1 onion (chopped)
1/2 tsp worcestershire sauce
1/2 cup milk (utilize soy for dairy free)
1 egg

Sauce:
1/2 cup brown sugar
1/2 tsp dry mustard
1/8 tsp worcestershire sauce
1/4 cup vinegar

Combine beef, oatmeal, seasonings, onion, 1/2 tsp worcestershire sauce, milk & egg; mix well.  Place mixture in loaf pan.  Piece top with a fork. 

Combine remaining ingredients in sauce pan; blend well.  Heat sauce to boiling.  Pour 3/4 of sauce over the loaf.  Bake 350' for 45 minutes.  Spoon remaining sauce over loaf before slicing.

Homemade Chili Cheese Dogs

3 Tbs vegetable oil (or butter)

1 sweet yellow onion, diced

1 pound mushrooms, sliced thinly

1 cup diced celery

1 cup diced red pepper

½ cup diced carrots

1 pound ground beef

2 cloves garlic, minced

2 (15 ounce) cans tomato sauce

1 (15 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 cup red wine

4 tbs. ground cumin

2 tbs. chili powder

1 Tbs. thyme

1 Tbs. oregano

2 Tbs. brown sugar

Salt to taste

4 jumbo hot dogs, heated according to package instructions

4 Rudi’s gluten-free multi-grain hot dog rolls – split open and toasted

1 cup grated sharp cheddar cheese (for dairy free omit cheese)

Optional garnishes:  sour cream, guacamole

In a large pot, heat oil over medium high heat. Add onions, mushrooms, celery, red pepper, and carrots, and cook, stirring occasionally, until vegetables are soft and the onions are translucent. Add ground beef and cook until the meat is lightly browned and no pink spots remain.  Add minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about two minutes.  Add tomato sauce, diced tomatoes, tomato paste, and red wine and stir until well combined.  Bring soup to a boil, then reduce heat to medium, cover the pot, and simmer for 15 minutes.

Add cumin, chili powder, thyme, oregano, and brown sugar.  Bring soup back to a boil; reduce heat to medium, cover the pot, and simmer for 20-25 minutes.  Taste the soup and adjust seasonings if necessary.  Heat hot dogs according to package instructions.  Place one hot dog on each Rudi’s Gluten-free hot dog roll.  Ladle a heaping scoop of chili on top of the hot dog.  Top with grated cheese and desired garnishes. 

*** You will have extra left-over chili.  Store in an air-tight container and freeze for up to one month.

Cinnamon Raisin Bread Pudding

For the pudding:

1 ½ cups sugar

4 eggs, beaten

2 cups milk (use almond milk for dairy free)

2 teas vanilla extract

1 teas cinnamon

3 cups cubed Rudi’s Gluten-Free Cinnamon Raisin Bread

½ cup golden raisins

1 ¼ cup brown sugar

¼ cup butter (use best life for dairy free)

1 cup crushed pecans

2 teas cinnamon

For the sauce:

½ cup butter or margarine (for dairy free I use Best Life)

½ cup sugar

½ cup brown sugar

1 cup heavy cream (use thick almond milk for diary free)

1 teas cinnamon

1 Tbs vanilla extract

Preheat oven to 350’ Prepare a 9*13 baking dish with non-stick spray.  In a large bowl, combine sugar, beaten eggs, milk, vanilla, and cinnamon.  Whisk together until well combined. 

Add the cubed Rudi’s cinnamon raisin bread and raisins and gently stir to combine.  Pour this mixture into the prepared baking dish and set aside while you make the topping.  In a separate mixing bowl, combine the brown sugar, butter, crushed pecans, and two teaspoons cinnamon.  Mix together until crumbly and roughly the size of small peas.  Sprinkle this mixture over the top of the bread mixture.

Bake for 40-45 minutes, until fully set.  To make the sauce, combine the butter, sugar, brown sugar, heavy cream, and cinnamon in a sauce pot.  Bring to a simmer over medium heat, stirring constantly, until mixture comes to a slow boil.  Cook until the sauce thickens to desired consistency.  Remove from heat and stir in the vanilla extract.  Sever over the top of the bread pudding.

Caramel Pecan Apple Pie

2 (5.5 oz.) packages Dr. Lucy’s Cinnamon Thin cookies

1 stick (1/2 Cup) butter melted – (for Dairy free I use Best Life)

2 red apples, cored and sliced

2 tart green apples, cored and sliced

2 teas lemon juice

½ teas vanilla extract

1 cup brown sugar

½ cup pecans

3 Tbs cinnamon

1 ¼ Tbs corn starch

¼ cup gluten-free caramel sauce (make dairy free)

For the Crumb Topping:

½ cup cold butter (for dairy free use best life)

½ cup brown sugar

4 Dr. Lucy’s Cinnamon Thin Cookies

¼ cup gluten-free quick cook oats

1 teas cinnamon

¼ teas salt

Preheat oven to 350’ In a food processor, combine Dr. Lucy’s Cinnamon Thin Cookies with melted butter.  Pulse until a finely ground crust forms.  Lightly spray a pie dish with non-stick spray.  Press the cinnamon cookie crust into the bottom of the pan and set aside.

Ina large bowl, combine red apples, green apples, lemon juice and vanilla extract.  In a separate bowl, combine the brown sugar, pecans, ground cinnamon, and corn starch.  Mix the dry ingredients in with the apples and toss until well combined.  Pour this mixture into the pie crust and drizzle the caramel sauce on top of the apples. 

To make the crumb topping, combine butter, brown sugar, cinnamon thin cookies, oats, ground cinnamon and salt in a food processor.  Pulse gently until crumbly.  Evenly distribute the topping on top of the pie and then bake for 55-60 minutes until bubble and golden brown on top.  Sever hot out of the oven with vanilla ice cream (use almond ice cream for dairy free) and drizzle additional caramel sauce on top if desired.

Maple Banana Creme Pie

2 (5.5 oz.) packages of Dr. Lucy’s Maple Bliss Cookies

1 Stick (1/2 Cup butter, melted) – use Best Life for Dairy Free

2 Cups Milk (use Almond Milk for Dairy Free)

2 Tbs corn starch

½ cup sugar

1 egg

4 yolks

¼ cup butter (use best life for dairy free)

1 teas vanilla extract

4 bananas, sliced

Fresh whipped cream for garnish (omit whip cream for dairy free)

Preheat oven to 350’ In a food processor, combine Dr. Lucy’s Maple Bliss Cookies with melted butter. Pulse until a finely ground crust forms.  Lightly spray a pie dish with non-stick spray.  Press the maple cookie crust into the bottom of the pan and bake for 5-7 minutes.  Remove from the oven and set aside.

To make the filling, in a small bowl dissolve the corn starch in ¼ cup of the milk.  Combine the remaining milk with the sugar in a sauce pot and bring to a boil.  Whisk the egg and egg yolks into the corn starch and milk mixture and temper it with some of the boiling milk.  Once tempered, whisk the egg mixture into the boiling milk, whisking until it returns to a boil.  Boil for about 1 minute.  Remove from the heat and add the butter and vanilla extract. 

Pour the mixture into a bowl and cover with plastic wrap.  Cool until the crème reaches room temperature.  Line the bottom of the pie crust with half of the banana slices.  Once cooled, use a spatula to spread the crème into the pie crust on top of the bottom banana layers.  Top the crème with remaining bananas.  Top with whipped cream if desired. 

Teriyaki Ginger Wings

16 chicken wings, separated at joint (discard wing tips)

½ cup honey

½ cup San J gluten free soy sauce

½ cup rice vinegar

1 inch piece ginger, grated

Zest of ½ orange

2 scallions, sliced, green part only

Kosher salt

Freshly ground black pepper

Place top rack in oven about 4 inches away from flame.  Turn on broiler.  Line baking sheet with aluminum foil.  Spray with nonstick cooking spray.  Season chicken wings with kosher salt and pepper and place on baking sheet.  Broil chicken wings for 10 minutes.  Flip to the other side and cook for an additional 10 minutes.  While chicken wings are broiling, in a medium-sized bowl, whisk to combine honey, soy sauce, rice vinegar, ginger, and orange zest.  Whisk until all honey has dissolved in the mixture.  Set aside half of mixture in refrigerator to use for dipping sauce.  Remove wings from oven after second set of 10 minutes under broiler has completed.  Brush wings with sauce and place in broiler for 2 minutes.  Flip; brush other side with sauce, and broil for an additional 2 minutes to glaze.  Remove from oven and brush all sides with sauce.  Transfer to serving plate.  Garnish with sliced scallions and dipping sauce in small bowl on side.

Pumpkin Chocolate Chip Squares

2 sticks (16 tablespoons) unsalted butter at room temperature (I use Best Life for Dairy Free)

1 ¼ cups sugar

1 extra large egg, beaten

2 teas pure vanilla extract

1 cup canned solid pumpkin

2 cups all-purpose gluten free flour

1 teas xanthan gum

1 tbs pumpkin pie spice

1 teas baking soda

¾ teas kosher salt

1 (12-ounce) package semi-sweet chocolate chips

Preheat the oven to 350’.  Line a 9*13 inch baking pan with parchment paper, allowing the lining to overhand the edges. 

In a large bowl, cream the butter and sugar until light and fluffy.  Add the egg, then vanilla, and pumpkin, and beat to combine.  Add the flour, xanthan gum, pumpkin pie spice, baking soda, and salt, beating after each addition and reserving a couple of tablespoons of the flour in a small bowl.  Beat the batter well until it becomes thicker and a bit more elastic.

Add the chocolate chips to the small bowl of reserved flour and toss to coat.  Then add the flour-coated chips to the batter and stir until the chips are evenly distributed throughout.

Pour the batter into the prepared baking pan, smoothing the top.  Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean.

After allowing them to cool completely in the pan, lift out by the overhung parchment paper.  Peel back the parchment paper and slice into squares with a serrated knife.

Lemon Chicken, Chinese Style

2/3 cup chicken stock

Zest and juice of 2 lemons

4 Tbs gluten free soy sauce

1 Tbs brown sugar

2 extra-large eggs

½ cup cornstarch

1 lb. boneless, skinless chicken breast cut into small pieces (or strips)

½ cup canola oil

3-4 cloves garlic, minced

2 teas ginger (optional)

In a medium bowl, whisk together the chicken stock, lemon zest, lemon juice, soy sauce, and br4own sugar.  Set aside.

In a large bowl, beat the eggs with a couple of tablespoons of water.  Place cornstarch in a shallow dish.  Dredge the chicken through the egg wash, allowing any excess to drop off; then place in the cornstarch to coat lightly, shaking off any excess.

In a wok (or extra large saute pan with more oil, to shallow fry), heat the oil over medium high heat.  Add the chicken and fry until crisp, 2-3 minutes total, turning once.  Remove the chicken and drain on paper towels.  Repeat in batches if necessary, adding more oil as needed.

Add the soy sauce mixture to the pan with the garlic (and the optional ginger) and bring to a boil.  Return the chicken to the pan and stir fry to warm, turning over to coat with the sauce.  Serve over rice.

Caramel Bars

48 caramels, unwrapped
7 1/2 tablespoons evaporated milk
1 1/2 cup flour
1 1/2 cup quick-cooking oatmeal
1/3 teas salt
2/3 teas baking soda
1 1/8 cup brown sugar
1 1/8 cup butter or margarine, melted
1 cup chocolate chips
nuts, optional

Melt caramels with evaporated milk in double boiler or in microwave. Set aside.

Combine flour, oatmeal, salt, baking soda, brown sugar, and melted butter until well-blended. Pat half of this mixture into 9*13 baking pan. Bake at 350' for 10 minutes.

Sprinkle chocolate chips over baked mixture. Chopped nuts may be sprinkled if desired. Pour melted caramel mixture over chocolate chips. Sprinkle remaining flour mixture over top. Bake 15 minutes at 350'. Cut into bars

Chocolatey Football Bites

6 squares baker's semi-sweet baking chocolate
1/2 cup light corn syrup
1 Tbsp. butter or margarine (for dairy free use Best Life)
1/2 tsp. vanilla
4 cups Post Cocoa Pebbles Cereal
White decorating gel

Microwave chocolate, corn syrup, and butter in large microwavable bowl on high for 2 1/2 minutes, stirring after 1 1/2 minutes. Stir in Vanilla.

Add cereal to chocolate mixture; mix well. Shape into 18 (3-inch long) football shapes, using slightly moistened hands. Place on waxed paper; cool completely.

Use decorating gel to add lacing's to footballs. Let stand until gel is firm. Makes 18 servings - 1 football each.

Wagon Wheel Cookies

1/2 cup oil
4 ounces unsweetened chocolate (not chips) melted and cooled
2 cups sugar
4 eggs, lightly beaten
2 teas vanilla
1/2 teas salt
2 1/2 cups flour, sifted
2 teas baking powder

With a double boiler, melt the chocolate and cool to room temperature. Sift together the flour, salt, and baking powder. Mix together the oil, chocolate, and sugar and mix well to fully incorporate ingredients. Blend in eggs, in fourths, mixing well after each addition. Add vanilla. Stir in dry ingredients. Place covered in refrigerator and chill for sever hours or overnight. Preheat oven to 350' Portion dough into pieces and shape into 1 1/2 inch balls. Roll in powdered sugar and place 2 inches apart on greased baking sheets. Bake for 10-12 minutes.

Carmel-Pecan Pie

1 pie crust
2/3 cup sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar caramel topping
1 to 1 1/2 pecan halves

Preheat oven to 350'. In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel toppings and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350' for 45 minutes or until knife inserted off-center comes out clean. Cool thoroughly on rack before serving. Cover, chill to store.

For Gluten/Dairy Free - use Gluten Free Pie Crust and utilize dairy free butter (I use Best Life).

Honey Sauced Chicken

3/4 pound chicken
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes


Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.