Applesauce Pork Chops

Applesauce porkchops


1 medium onion, sliced

3 apples, peeled cored and sliced

6 pork chops (1/2 inch thick or less)

3⁄4 cup apple juice or water

3 tablespoons brown sugar

1 1⁄2 tablespoons dry mustard

1⁄2 teaspoon ground cloves

1 teaspoon salt

½ teaspoon pepper

1 cup applesauce



Place apples and onions in bottom of Crockpot. Place porkchops on top. Pour in apple juice or water. Stir together sugar, mustard, cloves, salt and pepper in a small bowl. Sprinkle half on top of pork chops. Spread applesauce on top of pork chops. Sprinkle remaining spice mixture on top. Cook on low for 5-6 hours until pork chops are cooked through. I served this with a side of mashed sweet potatoes.


Original recipe





Sweet Potato Sausage Bake

So, I had a baby! I took almost a year off from updating my recipes, but I plan to start again although at what rate I don’t know.  Anyway, I have been working on finding recipes that don’t take a lot of time because who wants to spend forever in the kitchen when there’s a cute baby around?!  I used to do a lot of stove top meals, but I have recently found myself drawn to oven and crock pot recipes.  That way I can work on them at times that are more convenient.

I found this recipe the other day based on the ingredients I had on hand. It’s tasty and doesn’t have lots of ingredients.

3 medium sweet potatoes, diced into 3/4inch cubes

1medium onion, diced

1 pound ground sausage, pinched into 1 inch pieces

Few dashes salt

Few dashes garlic powder

Olive oil (maybe 1/4cup)

Lightly oil 9×13 glass casserole pan. Toss all ingredients in a large bowl to coat with olive oil. Spread in casserole dish and cover with aluminum foil. Bake at 400 degrees for 45-50 minutes. The original recipe calls for this to be cooked in the crockpot, so that’s an option too.


Original Recipe:




Pepperoni Rolls

I love pizza rolls.  They were a major part of my junior high and high school experience.  After I moved to Texas, I soon discovered Double Dave’s, which was the location for many a gathering.  Unfortunately, I can no longer eat there since I discovered the root of my stomach issues.  Boo, hiss!  I want pizza rolls!  Then we had a coffee date with friends.  I was looking for an interesting dessert and went back to my few recipe books.  I made what was supposed to be chocolate croissants.  As I was eating them, I thought, this is not a croissant.  Hmmm….I wonder if this would work for pizza rolls!  Indeed it did!  Unlike many gluten free doughs, this one can be rolled out and wrapped (albeit you have to be a little more careful than with a gluten dough, but it works!)  I was also concerned with how fake cheese would taste inside of the rolls.  I made ones with real cheese for my husband, but I decided to settle for the fake stuff.  It usually comes out a little dry on pizza so I wasn’t expecting much, but I think this is the best that the fake cheese has tasted so far- something about it being wrapped up and having the pepperoni grease seep into it.  Anyway, I hope that you enjoy this recipe as much as I have.  Let me know if you discover any other interesting ways to use the dough!



1 1/2 c. Bob’s Red Mill 1-to-1 baking flour

2 1/4 tsp quick-rising yeast

1/4 c. sugar*

1/4 tsp salt

2 tsp baking powder

1/4 c. olive oil

1/4 c. warm water

1 1/2 tsp Ener-G Egg Replacer mixed with 2 T. warm water (or 1 egg)

Up to 3 T. warm water (as needed)

White rice flour for dusting

Mozzarella or Daiya cheese, shredded

Pepperoni slices



Mix flours, yeast, sugar, salt, and baking powder in a bowl.  In a stand mixer, combine oil, water, and egg replacer for one minute on medium speed.  Add dry ingredients and mix slowly until incorporated.  For 5 minutes, beat the mixture on medium high until the dough is coming together.  As you mix, if it’s too dry, you can add water by 1/2 Tablespoons until it is wet enough to mix (up to 3 T.).  Don’t make it too wet or it will be harder to roll out later.

Preheat your oven to it’s lowest temperature.  Once it hits 200 degrees F, shut it off and let it cool down to 115 degrees as you roll out the dough.


Use the white rice flour to flour a clean surface like your countertop.  Divide the dough into 8 parts.  Put one part on the floured surface and flour the top.  Roll it out with a rolling pin and re-flour as needed (I felt like I added a lot of flour to keep it from sticking).  Flip it over several times as you roll it out to make sure it’s not sticking to the counter.  If it does, you can use a spatula to help get it up.  Roll it out until it’s about 6×4 inches.

Once rolled out, place the dough on a baking sheet lined with parchment paper.  Lay out pepperoni on the dough, leaving about a 1/2 inch or more at the edge.  Sprinkle a line of mozzarella cheese or Daiya cheese down the middle.  Roll the dough, staring on the long side.  Place on baking sheet with the seam facing down.  It’s ok if the dough has a few small gaps in it.  Repeat with each piece of dough.

After all the rolls are made, place the pan of pizza rolls in the preheated and cooled oven (cooled to 115 degrees F) and place an oven safe bowl of water on the rack below the rolls.  Allow to rise for 35 minutes.  At 30 minutes, take the rolls out of the oven and preheat the oven to 350 degrees F.  Bake for 12-16 minutes or until they start to brown slightly.


Optional: serve with marinara sauce for dipping.


*It turned out fine with this much sugar- a little on the sweet side.  I’m not sure if reducing the sugar would affect the recipe or not.  I think you might need at least a little to help the yeast.  Let me know if you try it out and what the results are!


Original recipe:

Martin, Colette.  “Chocolate Croissants.”  Learning to Bake Allergen-Free.   New York: The Experiment, LLC, 2012. 175.  Print.

Swedish Meatballs

I have never had the meatballs at IKEA, but these are supposed to be fashioned after those.  If you can eat gluten and dairy and such, you may want to just want to head to IKEA and get some.  However, if you have been longing for them and you can’t eat them for some reason, here’s the recipe for you!




2 T. olive oil, divided

1 onion, diced

1 pound ground beef

1 pound ground pork- or another pound of ground beef if you can’t eat pork

1/2 c. Rice Chex crumbs (I blend them in the food processor)

2 eggs (I used the equivalent of 2 eggs using Ener-G egg replacer)

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp and 1/8 tsp salt

1/4 tsp pepper



1/4 c. butter (I used SmartBalance)

1/3 c. Bob’s Red Mill 1-to-1 Baking Flour

2 1/2 T. arrowroot powder

4 c. beef broth

3/4 c. sour cream (I used Tofutti as a non-dairy substitute)

Salt and pepper to taste

2 T. fresh chopped parsley




Prepare Ener-G eggs.  Crush Rice Chex.  Put 1 T. olive oil in a pan and cook the onion until it’s soft.  Combine all meatball ingredients together  (meats, onions, Rice Chex, Ener-G eggs, allspice, nutmeg, salt and pepper) and stir well (I used my hands.)  Form into 1 1/2 inch balls.

Heat 1 T. olive oil in pan.  Add meatballs and cook in batches until outsides of all are brown- maybe 4-5 minutes.  Set meatballs aside.


In a skillet, melt the butter and add in the flour and arrowroot, stirring constantly.  Add in beef broth and continue cooking while still stirring, about 1-2 minutes.  Add sour cream and stir well.  Add salt and pepper to taste.

Put meatballs in the gravy and allow to cook for another 10 minutes until meatballs are thoroughly done, stirring constantly.  Add in chopped parsley and serve.


Original recipe:



Bacon, bacon, bacon.  I bought a pack of three packs of bacon at the store so I am finding all sorts of way to use it up.  This is nothing new, but sometimes people get a mental block because of omitting something like bacon.  If you have a loaf of bread you can eat, you can easily make a BLT.



2 slices of bread (I used Pamela’s Gluten Free Bread Mix and made the egg free version)

3 strips of bacon, cooked

1/2 tomato, sliced

handful of spinach mix (mine had spinach, swiss chard, and kale)

optional:  add a slice of cheese

optional: spread mayonnaise on the bread.  If egg free, use a substitute such as Vegenaise.


Make bread according to directions on the package.  I used golden flaxseed as the egg replacer.  Cut off two slices of bread and top with cooked bacon, tomatoes, spinach, and if desired, cheese and mayo.

Salmon and Bacon Salad

I haven’t experimented much with fish but I am wanting to start.  Here is my first post about fish!  My husband and I loved this salad!



4 oz. salmon, rubbed with salt and pepper

2 strips of bacon (omit if you don’t eat pork)

2 handfuls of greens (mine was spinach, kale, and swiss chard from Costco)

1 tomato, chopped

dill for sprinkling

1 lime wedge

Extra virgin olive oil for drizzling



Rub salmon with salt and pepper.  Cook over medium heat until white starts to creep up the sides.  Maybe 7-10 minutes.  Flip over and continue to cook until fish flakes apart easily with a fork.  Remove from heat and set aside.

Cook strips of bacon until browned but not burnt.

To assemble salad, put the spinach mixture on the plate first.  Top with tomatoes and crumbled bacon.  Place salmon on top of salad and sprinkle with dill.  Squeeze lime wedge over everything and drizzle olive oil over all.

Meaty Pizza

Pizza is pretty wonderful.  This one kept growing in complexity as I kept finding things in my fridge that would go on it.  The best part is, I made too much sauce and I still have leftover bacon, sausage, and cheese, so I’m making it again this week!


Ingredients for making 2 small pizzas (about 8-in):

Pamela’s Pizza Crust- made as per directions on the bag- I used it to make 2 small pizzas (allow for 1-2 hours of rising time)

My Pizza Hut Sauce Copycat recipe

2-3 handfuls of spinach, kale and chard mix or just spinach

1/2 lb of Jimmy Dean sausage, cooked*

1/2 bag of Hormel pepperoni*

1 tomato, sliced thinly

10-15 fresh basil leaves

2-4 strips of bacon, cooked and diced*

1/2  bag of Daiya dairy free cheese



Make Pamela’s Pizza Crust as directed on the back of the bag or use a different gluten free pizza crust as desired.  I did what it said and laid out parchment paper and put some cornmeal on it and then pressed the dough out on it.  I ended up making two small pizzas.  Cook sausage and bacon while dough is rising.  Par-bake the crust as directed (about 8-10 minutes).  Add toppings.  I did it in this order: sauce, sausage, bacon, spinach mix, basil, pepperoni, tomatoes, cheese.  Bake as directed on the bag (about 5-10 more minutes).


*Meats may be replaced with other meats or they may be skipped to make it a vegetarian pizza.

Ham and Cheese Sandwich

I did a couple of things to make this sandwich special.  First of all, I put the ham in the skillet by itself to warm it up.  Then we buttered the bread and toasted it in a skillet with the cheese melting on top of one slice.  It made the bread really soft and pliable.



2 slices of bread made from Pamela’s Bread Mix (the eggless version using flaxseed as egg replacer: 3 T. ground golden flaxseed plus 9 T. water)

4-5 slices of Oscar Meyer’s Smoked Ham

1 slice Muenster cheese (NOT dairy free) or non-dairy cheese

butter for sides of bread (I used SmartBalance)



In a skillet, warm up the ham until it’s sizzling.  Turn once.  Meanwhile, butter one side of each slice of bread and put one slice in the pan, butter side down over medium high heat.  Put slice of cheese on one slice of bread so it begins to melt.  When ham is warm, put it on top of the cheese on the bread.  Top with the other slice of bread, butter side out, and flip the sandwich so the untoasted piece of bread can toast.  Serve with a side of vegetables.  Keep a napkin handy and enjoy!

Honey Garlic Pork Chops

These pork chops are ridiculously easy.  Switch out regular soy sauce for gluten free soy sauce.  Marinate.  Grill.  Done.



1/4 plus 1/8 c. honey

3 T. soy sauce (I prefer Kikkoman’s Gluten Free Soy Sauce)

6 cloves garlic, minced

6 pork chops



Combine honey, soy sauce, and garlic.  Put pork chops in a ziploc bag, add sauce, and marinate for 5-6 hours.  Grill on medium-high heat and turn them twice, brushing on extra marinade each time.  Check to make sure chops are cooked through.  May be served with a side of grilled vegetables or a salad.  This may be made in a skillet if you do not have a grill.


Original recipe:



Green Bean Casserole

My sister introduced this to me.  It is starting to become a staple of our holiday dinners.  I can’t exactly say it’s good for you, but it’s yummy nonetheless.  The original name is Sweet and Sour Green Beans, but we have started calling it Green Bean Casserole.

Layer in 9×13 casserole dish in this order:

2 large cans of French cut green beans, drained

1 large can of sliced mushrooms (optional)

1 pound bacon, fried crisp and crumbled (save the grease)

1 large onion, sliced thin

1 large can Rotel (original)


Mix and bring to a boil, stirring constantly:

12 T sugar

12 T. red wine vinegar

all of the bacon grease from frying the bacon earlier (about 12 T.)

Pour boiled sauce over the casserole and bake at 350 degrees for 30 minutes (or until bubbling and onions are done).


Can be baked anywhere 300-450 degrees for up to 60 minutes, so you can cook it in the oven with other parts of the holiday meal.  We usually leave out the mushrooms and sometimes add an extra onion.  We never measure the bacon grease and just add it all.  If you don’t eat pork, turkey bacon may work. You may have to add a little extra grease if your turkey bacon isn’t very greasy.  Hope you enjoy this casserole as much as we do!

Recipe is compliments of Alberta Denham.


%d bloggers like this: