Gluten-Free Cornbread Dressing

Ingredients:
2 packages of Bob's Red Mill Gluten-Free Cornbread Mix, prepared per package directions*
1 bunch of celery, diced (including leafy parts)
1 bunch of green onions, diced
1 medium red onion, diced
4 Tablespoons Rubbed Sage
3 Tablespoons Salt
2 Tablespoons Ground Black Pepper
3 hard boiled eggs, diced
3 raw eggs
~42 oz Chicken Broth (use a 36 oz package, then add more until all is moistened)

Directions:
Prepare cornbread mix according to package directions. *Note, this can be made both dairy and soy free, but the product IS produced in a plant that also uses soy products. Once cooled, crumble in a large pan and allow to sit out overnight to stale.

The next day, preheat your oven to 400. In a large bowl, beat the three eggs together with a 36oz package of chicken broth. Sprinkle spices over stale cornbread and dump in diced vegetables and hard boiled egg. Add egg-broth mixture and stir well to combine. Add more chicken broth until all of the cornbread is saturated, but there is not excess liquid remaining.

Bake at 400 2-3 hours, until the top is toasted and the edges are deep golden brown. Serve hot and enjoy!

Other notes: This recipe was originally made with regular cornbread and has been passed down through my family for generations. With so many of my friends being gluten-intolerant (including some who we were getting together with for Christmas this year), and my suspicions that I may be as well, we decided to give this version a go. It wound up coming out even better than the original! Hope you all enjoy!

Phyllo Brunch Rolls

Ingredients:
2 cups kale (or other hearty green)
1/4 cup red onion, finely diced
1 t red wine vinegar
1 t olive oil
1 t sea salt
2 t Herb de Provence
1/2 cup melted butter
16 sheets Phyllo Dough
2 eggs
1 cup cheese

Directions:
Heat oil in large saute pan. Add onions and cook until just starting to brown. Add in red wine vinegar and greens. Saute just until greens are wilted. Drain well, squeezing out excess liquid, and set aside to cool completely.

Preheat oven to 400. In a large bowl, beat eggs until well combined. Stir in salt, herbs, cheese and greens.

Layer phyllo dough 4 pieces thick, buttering each layer as you go, to create 4 large pieces of prepared dough. Divide filling between the four pieces and roll up in long tubes. Twist ends gently, so as not to tear the dough, and press to close. Place on baking sheet and back for 10-15 minutes until dough is crispy and gold brown. Cut in half at an angle and serve hot!

Note: This goes great with herb popovers for a light brunch, or as a delicate side dish for heavier, rich dinners (such as grilled steak).

Cream Cheese Danishes

Dough:
1 package active dry yeast
1/2 cup water
1/4 cup milk
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
4 tablespoons sugar
3 eggs
6 tablespoons butter, softened

Filling:
1 8oz package cream cheese, softened
3 T sugar
1 t vanilla extract
1 egg

Egg Glaze:
1 egg
1 T milk

Sugar Glaze:

1/2 cup powder sugar
1-2 T water


Directions:

1. Place yeast in 1/2 cup luke warm water and allow to rest for five minutes. While yeast is dissolving, combine flour, salt and sugar in a large bowl, mixing completely. Whisk egg and milk into water, then combine with flour. Add in the softened butter last and mix until completely combined and dough is sticky and satiny.

2. Place dough in greased bowl and turn to coat. Cover with plastic wrap and allow to rise 1 1/2 hours. Punch dough down again and recover with plastic. Place in refrigerator overnight.

3. Prepare filling and egg glaze by combining all ingredients for each in seperate bowls until thuroughly mixed.

4. Remove dough from refrigerator and punch down. Divide in half and place one half back in bowl.

5. Divide one half of dough into eight parts. Roll into long, then cords aproximately 24" long. Spiral the cords into snail shapes on greased baking sheet.

6. Press an indentation in the center of each snail. Fill the indentation with the creamcheese filling. If you wish to add any jams or jellies atop the creamcheese filling, do so now. Brush each danish with the egg mixture and allow to rise again for another hour.

7. Repeat steps 5 and 6 with the other half of the dough and filling.

8. While dough is rising it's second time, prepare the sugar glaze by whisking all ingredients together in a small bowl.

9. Preheat over to 375. Bake for 20-25 minutes, or until bread is golden and cheese is soft-set. Remove from oven and immediately drizzle with sugar glaze. Allow to cool completely before serving.

As modified from The Fresh Loaf.

Cheesy Chard Pie

Cheesy Chard Pie

Ingredients:
2 T Olive Oil
1 T Red Wine Vinegar
1/2 Medium Red Onion, Diced
3 Cloves Garlic, finely diced
2 lbs Swiss Chard (or other similar green), leaves torn and stalks diced
1 cup mozzarella (or other white cheese)
Salt & Pepper to taste

Pie Crust:
2 1/2 cups flour
1/3 cup Olive Oil
1/2 cup Cold Water
3/4 t Salt

1. Mix all ingredients for pie crust in bowl, until combined. Turn out onto surface and kneed for 1 minute. Cover with plastic wrap and allow to rest for 30 minutes.

2. Saute all diced vegetables in olive oil and red wine vinegar until tender. Add in leaves of chard and saute until just wilted. Place in refrigerator to cool.

3. Preheat oven to 400. Roll out 2/3 of the dough into a round and place in pie dish. Squeeze out as much juice/water as possible from vegetable mix and then stir in cheese. Place filling in pie. Roll out remaining 1/3 of dough into a round and cut design in center of pie topper. Place pie topper over the filling and roll up the edges of the dough to seal.

4. Bake at 400 for 45-50 minutes, until crust is golden brown and filling is melted.

Serve small slices as a side dish or larger slices of a meal in and of themselves!

Note: Recipe modified from Martha Stewart Everday Food

Oatmeal Molasses Muffins

Ingredients:
1 cup milk
1 cup quick cooking oats
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup molasses
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla

Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with

paper muffin liners. In a large bowl, stir together milk, nutmeg, cinnamon and vanilla. Stir in oat and allow to soak for 15 minutes.

In a small bowl, whisk together brown sugar, oil, molasses and egg until well combined. Stir into milk and oats mixture. In a separate bowl, blend flour and baking powder. Mix into liquids until just combined.

Spoon batter into 12 muffin tins, filling 2/3 full. Bake for 15-20 minutes or until golden brown and toothpick inserted in center comes out clean. Filling and tasty on its own or with preserves.

Try adding one of the following groupings for more yummy flavors!

1 banana & 1/2 cup walnuts

1 large apple, diced, plus an additional teaspoon of cinnamon

1 cup dried, sweetened cranberries and 1 tablespoon lemon or orange peel

1 cup fresh blueberries

1 cup raisins and 1/2 cup pecans

Spinach Frittata

Ingredients:
1 large egg
2 large egg whites
2 tablespoons feta cheese
2 tablespoons milk
1/4 teaspoon coarse sea salt
pinch of ground pepper
1 tablespoon minced red onion
1 1/2 cups coarsely chopped spinach
1/2 tablespoon red wine vinegar
1/2 teaspoon oil

Preheat oven to 450. Place a one-cup baking dish on a rimmed pan and put in oven to heat.

Saute onions in oil until tender. Stir in red wine vinegar and spinach. Cook over medium heat until just wilted. Set aside to drain and cool. Whisk together eggs, milk, salt and pepper until well blended. Still in drained onion-spinach mix and ONE tablespoon of feta cheese.

Remove pan from oven. Spray baking dish with non-stick spray and immediately pour mix in. Top with remaining one tablespoon of cheese. Return to oven and bake for 15 minutes or until puffed up and lightly golden. Enjoy!

Notes: Original recipe modified from Everyday Food magazine. This recipe serves one but can easily be made for more by doubling, tripling, etc. Also, spinach should be measured BEFORE chopping!

Grandma Rosa's Lemon Meringue Pie

Ingredients:
1 3oz box Jell-O Lemon Pudding & Pie Filling (non-instant)
2 Tablespoons Margarine
3 Tablespoons Lemon Juice
1 baked single pie crust
2 Egg Whites
1/2 cup Sugar

Cook pie filling according to directions on box for pie. Remove from heat and add margarine and lemon juice. Stir well. Pour into pie crust. Cool Beat egg whites. Gradually add sugar while beating until meringue stands in stiff peaks. Spread over top of pie and brown in 350 oven for 10 minutes or until golden brown.

Written exactly as my Great-Grandmother Rosa Ferrier directed it be made. Posted in loving memory of one of the greatest women the world has known.