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INGREDIENTS 4 slices bacon, chopped 7oz kielbasa, chopped 1/2 cup carrots, thinly sliced 1 rib celery, thinly sliced 1 shallot, chopped 2 cloves garlic, pressed or minced 2-1/2 cups chicken broth 1-1/2 cups milk, divided (I used unsweetened almond milk, recommend 2% or higher if using cow’s milk) 3 Tablespoons gluten-free flour 1-1/2 cups diced baby yukon gold potatoes 1 cup sweet corn, fresh or frozen seasoned salt and pepper chopped green onions, for garnish INSTRUCTIONS Add bacon and kielbasa to a 6 quart Dutch oven then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot. Add carrots, celery and shallot then saute until tender, 8-10 minutes - adding a splash of chicken broth then placing a lid on top to speed up softening if it’s taking too long. Add garlic then saute until very fragrant, 1 minute. Add chicken broth plus 1 cup milk to the pot then turn heat up medium-high to bring soup to a bubble - NOT a boil. Add potatoes then turn heat down to medium and simmer until tender, 5-7 minutes. Meanwhile, whisk together gluten-free flour and remaining 1/2 cup milk until very smooth. Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes. Add sweet corn then simmer until heated through, 1 minute. Taste then add seasoned salt to taste, and lots of pepper. Scoop into bowls then serve topped with green onions.

INGREDIENTS 14 oz stick rice cakes 2 tbsp gochugaru 1 tbsp soy sauce 1 tsp sugar 2 tsp dark sesame oil INSTRUCTIONS Boil rice cakes 2 minutes, or until they float. Drain and rinse with cold water. Add the rest of the ingredients and toss with the rice cakes. Let them sit for 15 minutes. Heat skillet with 1 tbsp canola oil. Sauce rice cakes until crisp and blistered. Make sure you do it in a well ventilated area because it produces some very spicy fumes.

INGREDIENTS FOR THE POUND CAKE 1 1/2 c. (3 sticks) butter, softened 1 (8-oz.) block cream cheese 3 c. sugar 5 large eggs 3 tbsp. lime juice 3 c. all-purpose flour Zest of 1 lime FOR THE GLAZE 1 c. powdered sugar 1 tsp. lime juice 2 tbsp. water 1/2 tsp. pure vanilla extract Zest of 1 lime INSTRUCTIONS Preheat oven to 350 degrees F. Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined. Mix in lime juice, then flour. Fold in lime zest. Grease 4 mini loaf pans and pour in cake batter until each one is about 3/4 full. Bake until a toothpick inserted in the center comes out mostly clean, 43 to 45 minutes. (If you don’t have mini loaf pans, you can grease and fill a bundt pan and bake 70 to 73 minutes.) Let cool for 15 minutes. Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.) Pour on top of cooled pound cake, then top with lime zest and serve.

INGREDIENTS 8 cups 1% low-fat milk 1 cup uncooked jasmine or basmati rice 3/4 cup plus 2 tablespoons sugar, divided 1/2 teaspoon kosher salt 1/2 teaspoon ground cardamom 1 (2-inch) cinnamon stick 1 vanilla bean, split lengthwise Cooking spray 3 peaches, sliced 1/8 teaspoon ground cinnamon INSTRUCTIONS Combine milk, rice, 3/4 cup sugar, and next 4 ingredients (through vanilla bean) in a 6-quart electric Crock Pot coated with cooking spray; stir well. Cover and cook LOW for 7 1/2 hours. Scrape seeds from vanilla bean. Discard vanilla bean shell and cinnamon stick. Stir in remaining 2 tablespoons sugar. Serve with peach slices, and sprinkle with ground cinnamon. ACTIVE TIME 10 minutes ...

INGREDIENTS 1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste INSTRUCTIONS In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. YIELD 6 servings ...

INGREDIENTS 3 lb chuck roast Hidden Valley Ranch seasoning packet McCormick Au Jus Mix 5 Pepperoncini Peppers (and some juice) 1 Stick of butter INSTRUCTIONS Put the chuck roast in the crock pot. Sprinkle the Au Jus mix and the hidden valley ranch mix on top of the roast. Put the stick of butter on top of the roast. Then put the pepperoncinis on top plus some of the juice but do not add water. Cook on low for 8 hours, shred the meat and serve. (It’s good with lime/cilantro rice).

INGREDIENTS 6 green bell peppers salt to taste 1 pound ground beef 1/3 cup chopped onion salt and pepper to taste 1 (14.5 ounce) can whole peeled tomatoes, chopped 1 teaspoon Worcestershire sauce 1/2 cup uncooked rice 1/2 cup water 1 cup shredded Cheddar cheese 2 (10.75 ounce) cans condensed tomato soup water as needed INSTRUCTIONS Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. YIELD 6 servings ...

INGREDIENTS 1 lb ground beef 1 small onion (diced) 1 garlic clove (minced) 1 small can black olives (sliced) 1 (1 ounce) package taco seasoning mix 1 (16 ounce) bag frozen corn 1 (4 ounce) can green chilies (diced and drained) 1 (12 ounce) can black beans (drained and rinsed) 1 (16 ounce) bag shredded Mexican cheese blend 1 (16 ounce) package frozen tater tots 1 (10.5 ounce fluid ounce) can enchilada sauce INSTRUCTIONS Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, 3/4 of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

INGREDIENTS 13 oz. 375 gms. cooked chicken, diced 1 cup salsa 4 oz. light cream cheese 4 oz. can of diced green chiles 15 oz. can black beans drained and rinsed 1 to mato diced 2 green onions sliced 2 cups Mexican shredded cheese or cheddar/jack cheese 1 cup crushed tortilla chips INSTRUCTIONS Preheat oven to 350F. Grease an 8" square or round casserole dish and set aside. Add the chicken, salsa and cream cheese to a saute pan, heat stirring until cheese is melted and the chicken is heated through. Add the black beans and chiles and continue to heat ingredients. Layer into the prepared casserole as follows. Crushed tortilla chips, Chicken/black beans mixture, tomatoes, green onions and cheese. Place in the oven for 30 min. until heated through, hot and bubbling.

INGREDIENTS 1 1/2 cups fresh blackberries 1 1/2 cups fresh raspberries 1 1/2 cups fresh blueberries 4 tablespoons white sugar 2 cups all-purpose flour 2 cups rolled oats 1 1/2 cups packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups butter INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown. YIELD 18 servings ...