Sunday, November 25, 2012

Aunt Ruth's Sweet Potatoes


  • 4 pounds sweet potatoes, peeled
  • 1 cup dark brown sugar
  • 1/4 cup butter
  • 1/4 cup water
  • pinch salt

Preheat over to 350.

Cut Potatoes into 1" thick rounds, then cut in 1/2.

In a separate pot, combine sugar, butter, water, and salt.  Simmer until dissolved and reduced slightly, 10-15 minutes on low.

Place sweet potatoes in a single layer in large glass baking dish.  Pour sugar mixture over sweet potatoes and bake, basting and turning occasionally, until potatoes are soft and have a caramelized coating.

Mom, me, Gregg, Grandma, and
Aunt Ruth

Friday, August 3, 2012

Blueberry Muffins GF


  • 1 cup sugar
  • 2  1/2cups all purpose flour, gluten free
  • 2 1/2 t. baking powder
  • 1 t. salt
  • 2 eggs
  • 8 T. butter, melted
  • 1 cup buttermilk
  • 1 1/2 t vanilla extract
  • 2 cups blueberries(I like wild, frozen)
  • 1/3 cup sugar
  • 1 1/2 t lemon zest, chopped fine

In the bowl of a mixer, combine sugar, flour, baking powder, and salt.  Mix on low to combine.

Add eggs, butter, buttermilk, and vanilla.  Mix well.

Stir in blueberries.  Pour into greased muffin tins.  Combine sugar and zest.  Sprinkle on each mufffin. 

Bake at 375 for approximately 17 minutes, or until light golden brown.

Saturday, May 12, 2012



  • 6 cups rolled oats(I use Trader Joe's Gluten Free)
  • ⅓ cup  vegetable oil
  • ⅓ cup maple syrup
  • ⅓ cup honey
  • 1 cup sweetened shredded coconut
  • 1½ cups walnut pieces
  • ½ cup ground flax seeds
  • 1 teaspoon salt
  • 1½ cups craisins
In a large bowl combine oats, oil, syrup, honey, coconut, walnuts, flax, and salt.  Mix well.

Preheat oven to 325.  Pour oat mixture onto a sheet pan(13" x 18" x 1").  Bake for 1 hour, stirring every 15 minutes.  Cool.  Mix in craisins.

Monday, April 30, 2012

Strawberry-Rhubarb Crisp

  • 1 pound strawberries, halved
  • 4-5 large stalks rhubarb, cut into 1/2" pieces
  • ½ cup sugar
  • ¼ cup cornstarch
     Oat crumble topping:
  • 1 cup brown sugar
  • 1 ½ cups oats
  • ½  cup butter, melted
  • ¼  teaspoon cinnamon
Combine strawberries, rhubarb, sugar, and cornstarch.  Grease an 8 x 8 pan.  Fill pan with fruit mixture.

In a separate bowl, combine sugar, oats, cinnamon, and butter.  Distribute evenly over fruit.  Bake at 350 for 30 minutes or until bubbly and golden brown.

Enjoy straight out of the pan, or ala mode!

Saturday, March 24, 2012

Beefy Chili


  • 2 ½  pounds ground beef
  • 1 ½  onion, diced
  • 1 can beer
  • 1 teaspoon chopped garlic
  • 2 cans pinto beans
  • 2 tablespoons taco seasoning
  • 32 ounces organic chicken stock
  • salt, fresh ground pepper

Brown ground beef in a large saute pan.  Remove beef and place in crock pot.  Saute onion, add to crock pot, deglaze pan with beer, scraping brown bits into beer, add to pot.

Add garlic, beans, seasonings, and stock.  Simmer on low for 6 hours. Serve with cheesy cornbread,

Chocolate Pudding


  • 1 cup sugar
  • ½ cup cornstarch
  • pinch of salt
  • 6 cups of milk
  • 1 ½ cups Ghiradelli double chocolate bittersweet chips
  • 1 teaspoon vanilla

Combine sugar, cornstarch, and salt in a large stainless steel bowl.  Place bowl on a pan of gently simmering water(double boiler).  Whisk milk into dry ingredients and cook for 20 minutes, stirring often.

At about 20 minutes, the mixture will begin to thicken.  Add chocolate chips and cook 5 minutes more.  Take off heat and add vanilla.  Chill.  Serve!

(adapted from smittenkitchen recipe)

Thursday, March 1, 2012

Bran Muffins


  • ½  box(17 oz size) Bran Flakes cereal
  • 3 cups buttermilk
  • ¾ cup brown sugar
  • ¾ cup sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2½  cups flour
  • 1 cups butter, melted

Pour buttermilk over Bran Flakes. 

 Stir to combine, add sugars.

Mix in eggs.
Stir in dry ingredients, than butter.
Makes 30 muffins.

Bake at 425 degrees, 15-18 minutes.

Tuesday, February 14, 2012


  •  3 1/2 cups semisweet chocolate chips
  • 2 cups butter
  • 1 1/2 cups sugar
  • 1 1/2 cups all purpose flour( or gluten free AP flour blend)
  • 1 tablespoon baking powder
  • 5 eggs, lightly beaten
  • pinch salt 
Place chocolate and butter in a stainless steel bowl.  Heat an inch of water in sauce pan.  Place bowl over gently simmering water, stir to combine, continue until chocolate and butter are melted.

In a seperate bowl, whisk eggs and sugar together.  Add flour, baking powder, and salt.  Stir to combine.

Add chocolate mixture to egg mixture.  Mix thoroughly.  Pour into greased 9 x 13 pan.  Bake at 325 for 40 minutes.

Saturday, February 4, 2012

Market on the Move

All of this produce for $10 bucks!!!

Market on the Move

Thursday, February 2, 2012

Black Bean Soup


  • 1 bag dry black beans, soak overnight
  • 2 onions, diced
  • 1 teaspoon garlic, chopped
  • 4 stalks celery, diced
  • 3 jalapenos, finely diced
  • 1-15 ounce can diced tomatoes
  • 1-32 ounce box chicken broth
  • 2 tablespoons cumin
  • ham bone
  • black pepper

Saute onions, garlic, and celery  until translucent.  Add peppers, cook briefly.

Add tomatoes and broth. Bring to a simmer, add beans and ham bone.

Add cumin and pepper.  Add 2 cups water(more may be necessary).

Continue to simmer until beans are tender.

Remove ham bone.   Puree some of the soup mixture, add it back to soup.  Season.

Sunday, January 22, 2012

GF Lemon Bars

Citrus production has decreased in Mesa, AZ and surrounding areas.  The housing boom in the early 2000s gobbled up valuable citrus acreage, but many farm stands still sell local citrus, especially lemons.  I enjoy the groves that are still standing, adding some beautiful green to the desert landscape.



  • ¾ cup butter
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1¾  cups white rice flour
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon xanthan gum
  • 6 eggs
  • 3 cups sugar
  • 1 tablespoon lemon zest
  • 1 cup fresh lemon juice
  • 1 cup gluten free flour(I used Bob's Red Mill AP)
Combine dry ingredients for crust.  Cream butter and sugar, add vanilla.  Add dry ingredients and combine until dough forms.  Press into 9 x 13 baking pan.  Bake at 350 degrees for 20 minutes.

Prepare filling.  Whisk eggs and sugar together.  Add zest and juice, then whisk in flour, until smooth.

Pour filling over cooled crust, bake 30-35 minutes.  Cool, cut, chill.

Monday, January 16, 2012

Addictive Peanut Butter Oat Cookies

I discovered this awesome recipe(and tweaked it a bit) on the Trader Joe's Rolled Oats bag.  Thank you Joe, these are easy and yummy GF cookies!!!

  • ¼ butter
  • ¾ cup sugar
  • ¾ cup brown sugar 
  • 1 cup peanut butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cup  GF rolled oats
  • 1 teaspoons baking soda
  • 1 cup chocolate chips

Cream butter.  Add sugars and beat well.  Mix in peanut butter.  Add eggs, one at a time, beating well after each addition.  Add vanilla.

Add oats and baking soda, mixing only until combined.  Stir in chocolate.

Preheat oven to 350.

Drop tablespoons of dough onto greased cookie sheet.  Bake 10 minutes, or until edges are lightly browned .