Crustless ....that's right Crustless Pumpkin Pie....

Well sort of a pumpkin pie, more like pumpkin bars with a pumpkin pie taste.....

1 15 oz can pure canned pumpkin
1 12 oz can evaporated milk
1/2 cup Egg Beaters
3/4 cup Splenda Sweetener
2 tsp pumpkin spice
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 degrees.

Combine all ingredients and mix well. Place into a baking dish and cook for 45 minutes. When done cut into equal bar sizes.( You can serve this dish hot or cold, it's your choice.) Serve with whipped cream sprinkled with cinnamon and a glass of milk. Enjoy!

Gram's Famous Stew Gluten Friendly-fied

My grams makes the best stew ever!! Unfortunately I haven't been able to have it in a while....until I tweaked with the recipe long enough to make it GF friendly. I hope you all enjoy!!

1/2 cup Potato flour
1 tsp salt
1/4 tsp pepper
2 lbs stew meat cut into bite-sized pieces
4 tlbs shortening
6 cups boiling water

3 medium potatoes
1 medium turnips
4 carrots
1 green pepper
1 cup celery
1 onion
1 tsp salt
2 tsp Orrington Farms Beef Flavored Gluten Free Soup Base

After cutting the stew meat into bite sized pieces, coat it in the flour, salt, shortening, and pepper. Place in pot. Add boiling water to meat. Cook for two hours on low. Add vegetables, and remaining ingredients. Simmer for 30 minutes. Stew will thicken. Enjoy with fresh and warm cornbread.

It's raining meatballs .....

I am going to try and get a headstart on October and get back into a once-a-week posting habit. The Granary is now carrying Kinnikinnick's 7 inch personal pan frozen pizza crusts. They have a rectangular shape and can accomodate both thick crust and crunchy crust lovers, it all depends on how long you cook the crust in the oven. I found the texture to be pleasing and the taste to be as close as one can get to a regular pizza crust.  As for the rain we have all been drowing in lately, it may not be raining meatballs, but this recipe will at least let you enjoy them while it rains outside....

GF Italian Meatballs and Spaghetti

Meatballs:
1/2 lb mild italian sausage ( Thomas likes his with italian sausage, but if your not a fan it can be omitted.)
3/4 lb lean ground turkey
1 cup fine dry crackercrumbs (The brand Glutino carries a buttery cracker that works well with this recipe.)
4 large eggs
3/4 cup grated Parmesean cheese
3/4 cup minced onion
1 tbsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 tsp dried Italian Seasoning

Sauce:
1/2 cup finely chopped onion
2 tsp salt
2 tsp garlic salt
4 tsp parsley
1 tsp oregano
2 bay leaf
1/4 tsp of basil
4 8oz cans of tomato sauce (organic)
2 cans whole peeled tomatoes (organic)
2 jars mushrooms (optional)

1 pkg Mrs. Leepers rice spaghetti

Meatballs:
In an oiled skillet saute onion and garlic (for the meatballs). When done set skillet aside and combine sausage (optional), turkey, crackercrumbs, onion, eggs, parmesean cheese, garlic and next three ingredients in a large bowl until well blended. Shape mixture into 30 1 and a 1/2 inch balls. ( I like to take 15 and freeze them for the next time I want to make the recipe, and use the other half for the batch I am currently cooking.) Place on a cookie sheet and stick in the fridge while you put your marinara together.

Marinara:
In a pot, combine tomatoes and tomato sauce with onion, salt, garlic salt, pepper, parsley, oregano, basil, bay leaves and mushrooms, bring to a boil and then reduce heat to let simmer for 30 minutes.

Remove your chilled meatballs from the refrigerator, and place them in the skillet you sauted your onions and garlic in. Cook over med-high heat until cooked through. Them place them into your sauce and let simmer for 30 minutes.

While your sauce is simmering, go ahead and boil the water for your spaghetti. Make sure to follow the instructions on the packaging explicitly. GF pasta can be very finicky, too much cooking time and it won't hold together, not enough cooking time and it's crunchy.

When spaghetti is done, serve up with your sauce and meatballs and a nice salad. :)