Gail Mercedes asked:


Well the holidays are here again. It seems like the years are rushing by.  But it is always good to spend quality time with dear friends and family. If you require a gluten-free diet here are few holiday recipes ideas  especially for you!

 Cranberry-Orange Relish

Gluten Free and Dairy Free Recipe

Ingredients

Makes 2 cups

2 cups fresh or defrosted frozen cranberries 1/4 cup diced red onion 1 large jalapeno pepper, seeded and finely chopped 2 tablespoons fresh lime juice 2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved 2 teaspoons freshly grated ginger (not processed) 1/2 cup sugar (no refined sugar) 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice 1/4 cup fresh mint leaves, coarsely chopped 1/4 cup pecans, toasted, broken in pieces Directions Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

Provided by Martha Stewart Living November 1995

Paleo diet consist of  fresh fruits, nuts, no refined sugar and nuts. Original diet modified no refined sugar and unprocessed ginger.

Gourmet Rice Dressing

Gluten Free Recipe

Ingredients

1 cup onions, chopped

1 cup celery with leaves, chopped

4 ounces sliced mushrooms

3 Tablespoons butter or margarine

1 cup rice, uncooked

2 cups gluten-free chicken broth, boiling

1 teaspoon salt

pepper to taste

3/4 teaspoon gluten-free poultry seasoning

1/2 cup sliced almonds, toasted

Directions

Saute onions, celery, mushrooms and uncooked rice in butter until vegetables are tender and rice is golden. Put in a 2-quart buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 degrees for 30 – 40 minutes, or until rice is tender and liquid is absorbed. Fluff with fork, sprinkle with almonds. If casserole has no cover, use foil sealed to top of dish. Makes 5 1/2 cups.

Variation

Reduce celery to 1/2 cup and add 1/2 cup green pepper, chopped and I cup gluten-free ham, cooked and chopped.

3/4 teaspoon GF curry powder can be substituted for pepper

Provided by Celiac Sprue Assoc.

HONEST INGREGluten Free  and Diet Free Recipes for the HolidaysDIENTS: The Paleo Dairy Free and Gluten Free Cookbooks combines 310 recipes. All which are gluten-free, dairy-free and preservative-free recipes. A healthy low fat diet consisting of lean meat, fish, poultry, raw fruits and vegetables and nuts. Delicious healthy dairy free recipes that anyone can enjoy. Order: Paleo Gluten Free Recipe Cookbook http://www.favoriterecipes.biz/paleo.html For a selection for Favorite Secret Recipes Order: Favorite Recipe Secrets http://www.favoriterecipes.biz

Kerstin Gustavsson asked:


Most humans have never really even considered about producing their own homemade chocolate, they just get chocolate bars or candy cookies at the mart and don’t think twice about it. But humans have been putting together homemade candy for decades using their special recipe.

Some persons think that homemade candy tastes much better than bought chocolate. And who doesn’t enjoy getting a special candy gift that was made just for her?

For persons that have special medical circumstances or dietary challenges that make it unhealthy for them to eat bought chocolate that is full of with sugar and fat. Producing  homemade chocolate is a good way for them to be able to enjoy having some chocolate without having to worry about the health problems that they would face from eating commercially made candy.

Persons  that have severe allergies to things that are often found in commercially made candy, like nuts, have to be extremely careful about the types and brands of commercially made candy that they eat and many prefer to use homemade candy recipes so that they know it’s free of any nuts or nut products.

This is a huge concern for men and women that have diabetes because chocolate can carry out carnage with a diabetic’s blood sugar levels. Many doctors recommend that people who suffer from diabetes give up chocolate all together or only chew sugar free candy. Since it can be hard to find sugar free candy that is appetizing and not expensive putting together homemade sugar free chocolate is a great alternative for diabetics.

Putting together homemade candy is a great rainy day activity that you can do with the kids to keep them busy and the candy that you make are wonderful gifts and party favors for holidays, birthdays, and other occasions. Putting together homemade candy can also be a lot less expensive than buying commercially made candy, especially around holidays like Christmas or Valentine’s Day.

If you want to have some great gifts that people will really enjoy without spending big bucks then you can make  homemade candy gifts for people that are unique and personalized and don’t cost that much to make. Most humans love to get homemade gifts and almost everyone loves chocolate so giving the gift of homemade candy is sure to be a hit.

Linda Wilson asked:


Who doesn’t love a cool glass of refreshing lemonade, especially on hot summer days?  Diabetics are always looking for beverages that don’t have that bitter, artificial sugar taste.  Here are a couple of lemonade recipes that are tasty for diabetics as well as anyone watching their sugar intake.  Both recipes are made using Splenda granular which does not leave that bitter taste found in some diet beverages. 

The first recipe is lemonade with a berry twist,  Our recipe uses blackberries but you could substitute raspberries or your other favorite berry.  Very tasty and refreshing, perfect for a picnic, outdoor barbeque, or just relaxing around the pool.

BLACKBERRY TWIST LEMONADE

2 cups fresh blackberries or unsweetened frozen blackberries, thawed

1 cup fresh lemon juice

1 cup Granulated Splenda

4 cups cold water

Put berries, lemon juice, and Splenda into blender.  Process mixture until smooth, scraping down sides.  Press mixture through a sieve into a pitcher.  Discard solids remaining in the sieve.  Stir in water.  Serve over ice.

Yield:  7 servings with 4 grams sugar each

Our second recipe is for an old-fashioned lemonade made with Splenda rather than sugar.

OLD-FASHIONED-STYLE SUGAR-FREE LEMONADE

2/3 cup water

1/2 cup Splenda granular

1 cup fresh squeezed lemon juice (about 6-8 lemons)

4 to 6 cups cold water to taste

In a large glass measuring cup, combine 2/3 cup water and the Splenda.  Heat in the microwave for 2 minutes on high.  Using caution, remove from microwave and stir the mixture to see if Splenda is completely dissolved.  If not, return to microwave and heat an additional 45-60 seconds.  Fill a pretty, large pitcher with ice.  Pour lemon juice over the ice.  Add the Splenda mixture and stir well.  Add 4 cups (1-qt) of cold water.  Stir well to blend.  Taste and add additional water to suit your taste.

Fill a tall glass with ice and pour your choice of our lemonades over the ice for a very refreshing summer drink.

Enjoy!

Linda Wilson asked:


Of course you have time to cook!  With a menu like the one offered here, it is so easy to get a meal on the table.  You know how I feel about making family meals at home rather than feeding your family at fast food establishments, if you follow my blogs at all.  This Quick and Easy Beef Tamale Pie only takes a few minutes to prepare but it is full of flavor, meat, vegetables, and it’s served over cornbread.  Add a Simple Cottage Cheese Pear Salad to go with the pie.  The coolness of the salad is a perfect contrast to the spice of the tamale pie.  You can throw this Easy Marshmallow Chocolate Puddin’ Pie together while the ground beef for the tamale pie browns.  Refrigerate until serving time.  If this isn’t a 30 minute meal, it sure is close.

TAMALE PIE

1 lb ground beef

1 med onion, chopped

2 cans (14 1/2 oz each) stewed tomatoes

2 cans (2 1/4 oz each) sliced ripe olives, drained

1 med green pepper, chopped

2 to 3 tsp taco seasoning mix

Corn bread  (1 pkg of your favorite brand baked according to pkg directions)

In a skillet, cook the beef and onion until meat is browned; drain and rinse in a colander with hot water.  Add tomatoes, olives, green pepper, and taco seasoning.  Cook and stir over low heat until hot and bubbly.  Serve over corn bread.

Yield: 6 servings

SIMPLE COTTAGE CHEESE PEAR SALAD

6 canned pear halves, no-sugar-added

1 1/2 cups cottage cheese

lettuce leaves for garnish

Paprika for garnish

Drain the pear halves.  Place each pear half on a pretty lettuce leaf and put 1/4 cup cottage cheese in center of each pear half.  Sprinkle lightly with paprika.

SIMPLE MARSHMALLOW CHOCOLATE PUDDIN’ PIE

1 graham cracker pie crust

1 pkg (4 serving size) sugar-free instant chocolate pudding and pie filling mix

2 cups low-fat milk

1/2 cup miniature marshmallows

1 12-oz carton sugar-free frozen whipped topping, thawed

1/4 cup chopped pecans

In a small mixing bowl, beat the pudding and pie filling mix with the milk according to the package directions.  Lay the marshmallows over the bottom of the pie crust.  Pour the chocolate mixture over the marshmallows.  Spread the whipped topping over the chocolate mixture and sprinkle pecan over the top.  Refrigerate until serving time.

Enjoy!

Linda Wilson asked:


These Italian Pork Chops get their name from the Italian-style tomatoes, mozzarella cheese, garlic, oregano, etc.  They are simple and easy to make and they are a healthy entree to serve your family and friends.  This one dish offers meat, dairy, and an assortment of vegetables.  Serve with some brown rice and add this Butterscotch Pudding for dessert.  This is a meal even the diabetics can enjoy!

ITALIAN PORK CHOPS

6 to 8 lean pork chops

flour for dredging

salt to taste

pepper to taste

2 to 3 tablespoons canola oil for browning

1 green bell pepper, diced

1 can (8-oz) sliced mushrooms

1 medium onion, diced

1 can (approx 1 lb) Italian style tomatoes

1 tbsp oregano

1 cup shredded Mozzarella cheese

1 clove garlic, minced

Salt and pepper pork chops; dredge in flour.  In a large skillet over medium high heat, heat the oil.  Shake excess flour from chops and add to the hot skillet.  Brown chops on both sides; remove from skillet to a baking dish.  In the skillet, saute the bell pepper, mushrooms, and onion until almost tender.  Add the tomatoes, mushrooms, and oregano.  Simmer mixture for 5 minutes to blend the flavors.  Pour tomato sauce mixture over the pork chops in the casserole dish.  Bake at 350 degrees for 1 hour.  Remove from oven, top with the cheese and return to the oven for 5 minutes or until the cheese is melted.

BUTTERSCOTCH PUDDING

2 tbsp nonfat dry milk

1 1/2 tbsp cornstarch

1/4 cup Splenda Brown Sugar Blend

1 can (12-oz) fat-free evaporated milk

1 egg, beaten

1/2 tsp vanilla extract

Sugar-Free frozen whipped topping, thawed

In a medium-size heavy saucepan, whisk together dry milk, cornstarch, and Splenda Brown Sugar Blend.  Add the evaporated milk and egg gradually; whisk constantly.  Place pan over medium-high heat and cook, whisking constantly, for 5 minutes or until thickened.  Remove pan from the heat.  Add the vanilla extract and whisk until combined.  Pour pudding evenly into 4 pudding cups.  Allow to cool then refrigerate 1 hour to 3 days.  Serve chilled with a spoonful of whipped topping on top.

Per serving: 173 calories, 28 g carbs, 8 g protein, 1 g fat

Enjoy!

Linda Wilson asked:


One the the biggest adjustments for me when I was diagnosed as a type 2 diabetic was, in a word–Candy!  As all those who are familiar with my website and writings know, sweets are my weakness.  I could skip the meal just to get to the dessert table and it wouldn’t bother me one bit.  I soon found that “sugar-free” candy cost quite a bit more than regular candy and sometimes it wasn’t very good.  That’s not to say all “sugar-free” candy isn’t good, some of it is downright delicious–and expensive.  So I started working with some of my favorite candy recipes and have come up with some good alternatives.  Below are a couple of my favorites to share with you.

STRAWBERRY FUDGE BALLS

1 pkg (8 oz) light cream cheese, softened

6 oz sugar-free chocolate pieces, melted

3/4 cup sugar-free cookies ie vanilla wafers or shortbread, crushed into crumbs

1/4 cup sugar-free strawberry preserves, seedless or strained

finely chopped plain almonds and/or cocoa powder for rolling

Combine the melted chocolate with the softened cream cheese and mix until blended.  Stir in cookie crumbs and preserves.  Chill overnight.  Remove from refrigerator and shape into 1-inch sized balls.  Roll balls in the crushed almonds and/or cocoa.

TEXAS COW PATTY CANDY

1 stick butter

2 cups Equal Sugar-Lite

1/4 cup cocoa

1/2 cup low-fat milk

1/3 cup creamy peanut butter

3 cups quick-cooking oats

1 tsp vanilla extract

In a 2-qt saucepan, combine butter, Equal, cocoa and milk.  Cook over medium heat, stirring often, until mixture begins to boil.  Boil for a full two minutes, stirring often.  Remove mixture from the heat and add vanilla and peanut butter.  Stir until peanut butter is melting.  Add the oats and stir until all the oats are covered.  Drop by a teaspoon onto waxed paper or lightly buttered cookie sheets.  Allow to cool fully so candy will set.

For More Free Resources visit www.onlinepublishingsite.com asked:


Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.

They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”

But the desserts impressed them most. Especially one they couldn’t name. One they described as a light “pain d’epices” (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.

The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.

Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Edith’s family had been enjoying long before that? Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie. (So far as I know, Edith didn’t actually feed any to a French chef.)

I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.

Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.

EDITH’S APPLESAUCE CAKE

Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.

Lightly oil a 9″ x 12″ pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched. Frost with chocolate frosting when cool.

Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.

Linda Wilson asked:


One the the biggest adjustments for me when I was diagnosed as a type 2 diabetic was, in a word–Candy!  As all those who are familiar with my website and writings know, sweets are my weakness.  I could skip the meal just to get to the dessert table and it wouldn’t bother me one bit.  I soon found that “sugar-free” candy cost quite a bit more than regular candy and sometimes it wasn’t very good.  That’s not to say all “sugar-free” candy isn’t good, some of it is downright delicious–and expensive.  So I started working with some of my favorite candy recipes and have come up with some good alternatives.  Below are a couple of my favorites to share with you.

STRAWBERRY FUDGE BALLS

1 pkg (8 oz) light cream cheese, softened

6 oz sugar-free chocolate pieces, melted

3/4 cup sugar-free cookies ie vanilla wafers or shortbread, crushed into crumbs

1/4 cup sugar-free strawberry preserves, seedless or strained

finely chopped plain almonds and/or cocoa powder for rolling

Combine the melted chocolate with the softened cream cheese and mix until blended.  Stir in cookie crumbs and preserves.  Chill overnight.  Remove from refrigerator and shape into 1-inch sized balls.  Roll balls in the crushed almonds and/or cocoa.

TEXAS COW PATTY CANDY

1 stick butter

2 cups Equal Sugar-Lite

1/4 cup cocoa

1/2 cup low-fat milk

1/3 cup creamy peanut butter

3 cups quick-cooking oats

1 tsp vanilla extract

In a 2-qt saucepan, combine butter, Equal, cocoa and milk.  Cook over medium heat, stirring often, until mixture begins to boil.  Boil for a full two minutes, stirring often.  Remove mixture from the heat and add vanilla and peanut butter.  Stir until peanut butter is melting.  Add the oats and stir until all the oats are covered.  Drop by a teaspoon onto waxed paper or lightly buttered cookie sheets.  Allow to cool fully so candy will set.

Kerstin Gustavsson asked:


Most humans have never really even considered about producing their own homemade chocolate, they just get chocolate bars or candy cookies at the mart and don’t think twice about it. But humans have been putting together homemade candy for decades using their special recipe.

Some persons think that homemade candy tastes much better than bought chocolate. And who doesn’t enjoy getting a special candy gift that was made just for her?

For persons that have special medical circumstances or dietary challenges that make it unhealthy for them to eat bought chocolate that is full of with sugar and fat. Producing  homemade chocolate is a good way for them to be able to enjoy having some chocolate without having to worry about the health problems that they would face from eating commercially made candy.

Persons  that have severe allergies to things that are often found in commercially made candy, like nuts, have to be extremely careful about the types and brands of commercially made candy that they eat and many prefer to use homemade candy recipes so that they know it’s free of any nuts or nut products.

This is a huge concern for men and women that have diabetes because chocolate can carry out carnage with a diabetic’s blood sugar levels. Many doctors recommend that people who suffer from diabetes give up chocolate all together or only chew sugar free candy. Since it can be hard to find sugar free candy that is appetizing and not expensive putting together homemade sugar free chocolate is a great alternative for diabetics.

Putting together homemade candy is a great rainy day activity that you can do with the kids to keep them busy and the candy that you make are wonderful gifts and party favors for holidays, birthdays, and other occasions. Putting together homemade candy can also be a lot less expensive than buying commercially made candy, especially around holidays like Christmas or Valentine’s Day.

If you want to have some great gifts that people will really enjoy without spending big bucks then you can make  homemade candy gifts for people that are unique and personalized and don’t cost that much to make. Most humans love to get homemade gifts and almost everyone loves chocolate so giving the gift of homemade candy is sure to be a hit.

DairyFreeKids asked:


If you have a dairy allergy, there is one thing that you desperately need – a milk-free chocolate chip cookie recipie! The following cookie recipie makes not only the most delicious-tasting chocolate chip cookies in the universe, but there are no eggs, so you know what that means – edible COOKIE DOUGH! Yes, you can take this recipie and combine it with your favorite brand of vanilla soy ice-cream and – BLAMMO – you have probably the most delicious cookie dough ice cream in the universe!

 

For this excercise, we will try to save some of that cookie dough to make actual chocolate chip cookies. I know this can be difficult, but if you wear oven mitts on your hands, you will not be as tempted to eat all of the cookie dough instead of putting it where it belongs – on the cookie sheet.

 

These cookies and cookie-dough ice-cream treats are also very tempting to those without a dairy allergy, so be warned. As always, eating the entire batch of delicious chocolate chip cookies can be bad for your tummy, so try to save some for the kids!

 

INGREDIENTS

 



1 cup dairy-free chocolate chips [such as TropicalSource]

1 stick soy margerine [such as Earth Balance]

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon vanilla

1/2 teaspoon baking soda

1 1/4 cups flour

1 teaspoon baking powder

1 tablespoon balsamic vinegar

1 tablespoon water



 

INSTRUCTIONS

Preheat oven to 375 degrees Combine margarine with sugar. Add flour, vanilla and baking soda. Combine baking powder, vinegar and water in a separate bowl.

When this mixture foams up, add it to your mixing bowl. Mix well by hand and add chocolate chips. Drop teaspoons of batter onto cookie sheet and bake for 10-14 minutes, until golden brown. Enjoy!





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