Kansas City Baked Beans

• 2 (15 ounce) cans pork n beans, drained
• 3/4 cup barbecue sauce
• 1 Granny Smith apple, peeled and chopped
• 1 medium onion, chopped
• 1/4 cup golden raisins
• 1/2 cup firmly packed light brown sugar
• 1/2 tsp cumin
• bacon strips, halved (enough to cover the top of the pan)

1. Stir together first 8 ingredients in a lightly greased 2-quart baking dish; top with bacon
2. Bake at 350 degrees for 1 hour.

Makes 6-8 servings

Fried Pork Chops with Roasted Vegetables

• 4 medium red potatoes, cut into 8 wedges
• 1/4 cup olive oil
• 4 garlic cloves, pressed
• 1 Tbsp. dried thyme
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 purple onion slice
• 1 zucchini, sliced
• 1 yellow squash, quartered
• 1 portobello mushroom, quartered
• 1/4 cup gluten free flour
• 1 1/2 tsp dried thyme
• 1 Tbsp Cajun seasoning (check ingredients list to make sure it is allergy free)
• 4 (3/4 inch thick) bone in pork loin chops
• 1 1/4 cups vegetable oil

1. Toss together the first 6 ingredients in a 15X10 inch jellyroll (cookie sheet) pan
2. Bake at 400 degrees for 20 min. Add onion and next 3 ingredients, and bake, stirring occasionally, 15 minutes. Keep roasted vegetables warm.
3. Stir together gf flour, thyme and Cajun seasoning in a shallow bowl. Dredge pork chops in flour mixture.
4. Fry pork chops in hot vegetable oil in a large heavy skillet over medium heat for 3 minutes on each side or until done. Serve pork chops with roasted vegetables.

Makes 4 servings

Gluten Free Cheddar Puffs

• 1 cup Kraft (lactose free) shredded cheddar cheese
• 1/2 cup gluten free flour
• 1/4 cup butter or margarine (lactose free, such as Best Life)
• 1/2 tsp ground mustard

Mix all ingredients well in a bowl. Roll into one inch balls. Place at least 1 inch apart on an ungreased baking sheet. Bake at 400 degrees for 12-15 minutes or until lightly browned. Serve warm.

Makes- one dozen

**These can be a little bit dry sometimes, but the flavor is great and it goes well with a soup entree.

Zucchini Scramble

• 3 small zucchini, sliced
• 1 medium onion, chopped
• 2 Tbsp margarine
• Egg substitute, equal to 6 eggs
• 1/2 cup Kraft (lactose free) shredded cheddar cheese

In a skillet coated with nonstick cooking spray, saute zucchini and onion until tender. Add the egg substitute; cook and stir until the egg is set. Sprinkle with cheese. Remove from the heat, and cover until the cheese melts.

Makes- 6 servings

Mexican Pork Chops

My husband and I make this one all of the time. It is SO quick and easy!

• 1 envelope taco seasoning (Check the label because some of these do have wheat in them.)
• 4 boneless pork loin chops
  
• 1 Tbsp oil
• salsa (if desired)

Put the taco seasoning on a plate or shallow dish, and dredge the pork loins in the taco seasoning. In a skillet, cook the pork in oil over medium-high heat until the meat is no longer pink and the juices run clear, about 9 minutes. Serve with salsa if desired.

Makes 4 servings

Breakfast Puffs

• 1/3 cup shortening
• 1 cup sugar, divided
• 1 egg
• 1 1/2 cup GF flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 cup rice milk (or another LF milk)
• 1 tsp ground cinnamon
• 6 Tbsp LF butter

In a mixing bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine gf flour, baking powder, salt and nutmeg. Add to the sugar mixture alternately with the rice milk. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in LF butter, then in cinnamon sugar. ** You have to be very gentle rolling these in the butter and sugar. Since they are GF they are a little bit crumbly sometimes. Sometimes it helps to just dip one half and then the other half, so it doesn't crumble. These are excellent hot, but will keep fresh for several days in a sealed container.

Makes 1 dozen

Berry Salad

• 1 package (10 ounces) salad greens
• 2 apples, diced
• 1 cup (4 ounces) shredded parmesan cheese
• 1/2 cup Craisins
• 1/2 cup slivered almonds, toasted (check the label to make sure these are GF.)
  

Dressing:

• 1 cup cranberries
• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1/4 cup apple juice concentrate
• 1 tsp. salt
• 1 tsp ground mustard
• 1 tsp grated onion
• 1 cup oil

Mix all of the salad ingredients in a large bowl. Mix all of the dressing ingredients (except the oil) in a blender. Cover and process until smooth. While processing add the oil gradually. Add dressing to salad, serve and enjoy. Any leftover dressing can be refrigerated.

Makes 10 servings

Buckwheat-Cinnamon Pancakes

• 1/2 Cup gluten free flour
• 1/2 Cup buckwheat flour
• 1 Tbs. sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 Cup rice milk (or another lactose free milk)
  
• 1 Tbs. vegetable oil
• 1 large egg

Combine first 6 ingredients in large bowl; stir well. Combine milk, oil and egg; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/3 C batter for each pancake onto a hot, nonstick griddle, or nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked.

Extra pancakes may be frozen and then reheated in the oven.

Peanut Butter Smoothie

Combine the following in a blender:

• 2 Cup rice milk (or another lactose free milk)
• 2 Tbsp Peanut Butter
• 1 Banana
• 1/2 tsp. cinnamon
• 12 Ice cubes

Blend, pour and enjoy!!!

Makes 3 servings.