Gluten free seitan style cutlets and creamy orange rise n' shine porridge

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Creamy Orange Millet Rise n' Shine Porridge
Delicious, creamy millet flavored with orange, banana, vanilla and a hint of cinnamon!  This is the perfect hearty breakfast for a cold fall or winter morning.  It will brighten that cold morning with the sunny citrus orange flavor but will fill your tummy and keep you warm on those cold mornings.  
I found an amazing way to overcome the somewhat gritty undesirable texture of millet and this breakfast was so creamy and delicious.  My kids cleaned their bowls and they usually don't like porridge style breakfast, they like pancakes, muffins and other baked goods.


I couldn't resist posting a couple of my recent recipes!  I know, I know I said my blog would be retired and in a sense it is......no more recipes will be available but if you want to keep up with what I am creating you can always check back for the pics.

My recipes will now only be available through: BODYMADE 
www.bodymadepro.com  

The new android app is the only place to get my latest recipes.

Gluten Free Seitan Style Cutlets


Oh, my these little cutlets are DELICIOUS!  They will be served on Thanksgiving as part of my Peaceful Thanksgiving menu!

It is extremely difficult to get a gluten free style seitan to work out well but these were delicious.  My husband said they certainly made his top ten list!  They held together very well, had a great texture and tasted delicious with a dollop of creamy gravy!!
I served them with delicious quinoa pilaf for a delicious, complete meal!

I went through a short period of chef block where I just could not come up with recipes but it seems it is over and I am back in the kitchen creating.  It has been fun to create without stress as well as to take time off from creating when I'm just not feeling it.

Vegan Chocolate Cherry Fudge Recipe

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Vegan Chocolate Coconut Cherry Fudge Recipe
Dark, rich and creamy fudge filled with dried cherries and coconut.  This is not your mama's fudge recipe!  I've never enjoyed fudge because it was sickeningly sweet, even for a kid who LOVED chocolate and dessert, fudge was, well.........disgusting!   I cannot understand who could stomach regular fudge, honestly it is so sugary you can't even taste the chocolate it induces and immediate sugar induced illness beyond all the sugar and candy of halloween in one bite!  

I decided to scrap the whole idea of trying to mimic traditional fudge and make my own delicious recipe without all that sugar!  I'm not saying this doesn't have some sugar but it is NOTHING compared to traditional fudge.   To me this fudge is actually enjoyable it has a delicious, rich chocolate flavor without being overpowered but milk or sugar.
I am still without an oven and so my holiday cookie recipe creation marathon had to be put on hold and it looks like now it'll have to wait until next year :-(
I did 'bake' some cookies in a skillet on the stove top just because I was craving cookies so bad I couldn't stand it....they turned out okay but nothing like a beautiful, crisp baked cookie.
I've been busy in the kitchen creating chocolate candies and raw desserts to keep up with my holiday recipe creation.  I just LOVE creating recipes during Christmas, even more than any other time of the year.  I hope you enjoy these two fudge recipes.
Decadent Fudge
1 pkg. dairy-free chocolate chips1/3 c. brown rice syrup, maple syrup orhoney3 Tb. cashew butter3 Tb. almond butter1 1/2 tsp. vanilladash salt
Melt all ingredients together overmedium/high heat and whisk to combine well. Pour into a 7X7 pan and let cool. Cut into squares and serve.
Chocolate cherry fudge
To make this delicious variation, make the fudge recipe and add the following ingredients while the chocolate is melted and mix them in well. 

1 recipe fudge2/3 c. dried cherries3/4 c. shredded unsweetened coconut1/2 tsp. cherry extract

Raw Vegan Christmas Candy

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Celebrate your Raw Vegan Christmas with these Delicious Raw Vegan Christmas Candies
Featuring delicious Caramels, Coconut Fondant, Chocolate covered Caramel, Chocolate covered Coconut fondant, pecan log, Caramel covered Coconut Fondant and Chocolate covered dried cherries!!
These delectable candies are made with whole foods and have a delicious, rich flavor without being over powered by excess sugar like most traditional Christmas candies.  If you want to celebrate a healthier Christmas holiday but still want to indulge in delicious candies these Raw Vegan Candies will certainly satisfy your craving!
I have been snacking on these candies throughout the holidays and they are so satisfying and delicious!  In fact, I made a vegan coconut fondant with organic powdered sugar, earth balance and coconut and could hardly eat it because it was so sugary, this coconut fondant however has a perfect flavor without the sugar sickness!
I have been without an oven now for about a month and it will not be fixed in time for Christmas so I have been trying to celebrate with non-baked confections and meals.  So far it has been okay but I don't think my kids are going to ever want to eat rice or pasta again!  Well, that may not be entirely true, but I never thought my daughter would ever get sick of pasta, she LOVES it!
She has been complaining that she doesn't want to eat pasta anymore, she is actually sick of it.  It has been quite a challenge and in fact, most of our dinners have been quite boring.  Steamed veggies and rice or  quesadillas with my cheese sauce and a salad simply because I haven't wanted to make anything else with rice or pasta or try to create yet another stove-top meal.
I know you can make curry and soups but my kids can't stand spice so curry isn't a good option and you can get sick of soup too :-)
Anyway, these delicious candies have made the Christmas holiday a bit brighter without my FAVORITE thing of the year......Christmas Cookies!



Raw Vegan Caramel Recipe
Here is the caramel wrapped over the coconut fondant to make a pecan log!

3/4 c. dates2 Tb. cashew butter1/2 c. pinenuts1 1/2 tsp. vanilladash salt2 Tb. almond milk
Food process all ingredients until verysmooth and creamy.  This can take 5minutes or more.  It will set up if leftout overnight.  Once you have formed your candies you can either freeze them for 30 minutes or put them in the fridge for a few hours or leave overnight to let the caramel harden a bit.
Raw Vegan Candy Chocolate

Delicious workable chocolate
1 c. dates1/4 c. almond butter1/3 c. cocoa or raw cacao powder1 tsp. vanilla1 Tb. brown rice syrup, honey, maple syrupor agave1 Tb. almond milk1 pkt. steviadash salt
Food process until completely smooth.  This can take several minutes, be patient if you have a decent food processor it will get smooth.  The mixture should be workable and THICK!
Raw Vegan Coconut Fondant

I could just eat this!!!
1 c. shredded unsweetened coconut1/4 c. pinenuts1 tsp. vanilla3 Tb. maple syrup, honey or agave2 pkts. stevia1 Tb. cashew butter
Food process until smooth but a with littletexture from the coconut.
How to make all the Raw Vegan Candies


Raw Vegan Chocolate covered caramels
Roll a small piece of caramel into a little ball, then flatten out a piece of chocolate in a 2 1/2 inch round and wrap it around the caramel.  Roll in your hands to make a uniform ball and then press a pecan half in the center if desired and then chill or leave out overnight to set.

Raw Vegan Pecan Log
Roll out a good size piece of the coconut fondant into a log, set aside.  Take a piece of the caramel and flatten it out in a rectangle shape that will easily wrap around your coconut fondant log.  Wrap the caramel around the coconut fondant and then roll in chopped pecans.

Caramels
Just roll into a ball and then slightly flatten and top with a pecan half

Chocolate covered dried cherries
You can either just wrap the cherries alone, or roll 3 cherries in a ball with some coconut fondant and then cover with chocolate whatever you prefer.

I take 3 dried, unsweetened cherries and wrap them with chocolate or roll them in a ball with the coconut fondant and then wrap them with the chocolate.
You can be creative, add your favorite nuts to the coconut fondant or make Raw Vegan Chocolate Turtles by making a design with 3 pecan halves, press a ball of caramel on top of them and then wrap it with the chocolate.
Have fun making a HUGE variety of raw vegan candies with these recipes!!

My Favorite Gluten-Free Winter Recipes

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Warm up Winter with cozy gluten-free recipes.

Celebrate Winter 2013
Cozy up and find sustenance with my updated collection of winter recipes, from classic comfort food like gluten-free mac and cheese, to nourishing slow-cooked stews and hearty healing soups that warm you body and soul. From cider roasted vegetables and turkey enchiladas to holiday goodies like Flourless Chocolate Cake, you'll find plenty of winter favorites to keep you well fed.

Lovely, easy roasted red pepper hummus

appetizers + bites
Hazelnut Crackers
Hot Artichoke Dip Hummus Tahini with Spiced Olive OilParmesan Crisps and Roasted Tomato SalsaPecan CrackersPotato Chips - Gold + Sweet PotatoesNachos Fabuloso
Roasted Red Pepper Hummus Savory Vegetable Pancakes Sweet Potato Latkes Warm Winter Salad with Squash and PotatoesWinter Pesto

Butternut Pecan Scones

breakfast + brunch
Applesauce Crumb Cake with Cinnamon
Big Banana Muffins
Butternut Pecan Scones Breakfast Brownies

Chocolate Gingerbread Eggs Diablo on Soft Polenta
English Muffins 

Fritatta with Brown Rice Penne
Gluten-Free Donuts Gold Potato Frittata
Hot Buckwheat Cereal and Maple-Cinnamon ApplesMediterranean Pasta Frittata with Goat Cheese

Pancakes- the best GF recipe Pear Polenta Muffins
Pumpkin BreadPumpkin Corn Muffins
Pumpkin Donuts
Pumpkin Pancakes Pumpkin Pie Bread
Pumpkin Scones with Maple Icing Pumpkin Waffles
Quinoa Breakfast CakeQuinoa Muffins with Pecans and Dark Chocolate Roasted Vegetable Cheddar Quiche
Roasted Vegetable Noodle KugelSour Cream Blueberry MuffinsSweet Potato Coffee CakeSweet Potato CornbreadSweet Potato and Black Bean Enchiladas

Butternut + Bean Chili

soup, stew + chili
African Bean and Sweet Potato SoupBuffalo Sausage Stew
Butternut + Bean ChiliCelery Soup with Fennel with Ryeless Rye CroutonsChicken Soup for Body and Soul Cranberry Buffalo Roast Stew
Cream of Broccoli Soup with Coconut Milk
Curried Butternut Soup aka Sunshine Butternut SoupIrish Potato and Cabbage Soup- with sausageKarina's Beef StewNew Mexican Stew with Ground Turkey and Green Chiles

Mulligatawny Detox Soup Roasted Vegetable Chowder
Santa Fe Pumpkin ChowderSweet Potato Soup with GingerTurkey SoupTwo Artists ChiliWhite Bean Chicken Chili

Asian style turkey meatballs with brown rice noodles.

main dish + comfort food
An Easy Savory Winter Vegetable Ragout with Shaved ParmesanBaked Chicken Chili Rice CasseroleBaked Mac and Cheese - Dairy-FreeBalsamic Roasted Pepper ChickenBeef and Potatoes au Chocolat
Beef in Pomegranate SauceCreamy Sauced Pasta with ArtichokesCrunchy Gluten-Free Bread Crumbs for Topping CasserolesEasy Melted Peppers and Dags (yes, dags)Garlicky Shrimp and Spinach Bake with Mozzarella

Good Karma Meatloaf Pie
Holiday Turkey Enchiladas
Irish Cottage Pie
Jazzed Up Turkey Tetrazzini
Kicked Up Baked Mac and Cheese
Maple-Apricot Glazed Meatloaf

Pasta Frittata with Kale
Peanut Chicken Stir-Fry
Penne ArrabiataPork Roast in Apricot Mushroom Sauce
Quinoa Stuffed Cabbage with Roasted Sweet Potato
Roasted Acorn Squash Risotto

Roasted Vegetable Lasagna
Savory Vegetable Kugel
Smoked Salmon and Spinach Goat Cheese Strata
Sour Cream Chicken Enchiladas

Spaghetti with White Vegetables and Pine Nuts
Stir-Fry Veggie Bliss
Turkey + Sweet Potato Enchiladas
Turkey Meatballs with Asian Noodles 
Turkey Meatloaf with Sun-Dried Tomatoes and Pecan Crust
Turkey Nachos
Vegetarian Putanesca


side dish
Acorn Squash with Attitude (Green Chiles)
Balsamic Roasted Veggie Smothered Baked Potato
Cheesy Uncheese Sauce
Dijon Roasted Vegetables
Horseradish Spiked Red Potato Salad- Serve Warm

Karina's Gluten-Free Latkes and Cinnamon Applesauce
Karina's Kicked Up Colcannon (Mashed Potatoes and Cabbage)
Maple Roasted Acorn Squash + Cornbread Stuffing with Curried Apples and Cranberries

Pinon Rice Bake with Feta
Pomegranate Glazed Green Beans and Portobellos
Pumpkin Polenta

Quinoa Mushroom Pilaf
Quinoa Salad with Pears, Baby Spinach and Chick Peas in Maple Vinaigrette

Rice Pilaf and Variations
Roasted Blue, Red and Gold Potato Wedges
Spanish Brown Rice Bake with Onion, Green Chiles and Tomato
Skillet Cornbread with Green Chiles

Vegan Scalloped Potatoes

Always a favorite- gluten-free banana nut bread.

bread, scones and muffins
Banana Blueberry Muffin Cake
Banana Nut Bread
Butternut Pecan Scones
Chocolate Muffins 

Easy Buttermilk Flatbread
English Muffins
Favorite Gluten-Free Bread
First Loaf in My Gluten-Free Bread Machine

Gluten-Free "Rye" Bread
Gluten-Free Multigrain Sandwich Bread
Make Mine a Gluten-Free Cheese Sandwich


Old Fashioned Gluten-Free Baked Donuts
Orange Scented Soda Bread

Pumpkin Bread with Walnuts
Pumpkin Muffins
Pumpkin Muffins with Streusel Topping
Pueblo Bread- with green chiles

Pumpkin Chai Bread with Cranberries
Pumpkin Pie Bread
Pumpkin Scones with Maple Nutmeg Icing


Skillet Cornbread with Green Chiles
Sweet Potato Biscuits
Sweet Potato Cornbread

Whole Grain Olive Bread

Coconut flour apple cake.

winter sweets
Almost Sausalito Cookie Bars
Apple Crisp (with quinoa flakes)
Applesauce Crumb Cake with Cinnamon

Banana Almond Bundt Cake
Blondie Style Quinoa Bars with Dark Chocolate Chips
Brown Sugar Buckwheat Thumbprint Cookies 
Buckwheat Chocolate Chip Cookies

Chocolate Chip Cookies with Dark Chocolate Chunks
Chocolate Cupcakes with Coffee Icing 

Chocolate Gingerbread 
Chocolate Layer Cake
Chocolate Quinoa Brownies
Chocolate Sorbet
Chocolate Truffle Cake

Coconut Flour Apple Cake
Coconut Frosted Banana Cupcakes
Coconut Layer Cake
Coffee Biscuits with Chocolate Chips
Cranberry Peach Crumble

Dark Chocolate Brownies

Flourless Chocolate Cake
Frosted Banana Spice Cake
Frosted Carrot Quinoa Bars

Gingersnaps and Star Cookies
Lemon-Iced Ginger Thins

Maple Frosted Pumpkin Cake
Mint Chocolate Chip Cookies

Peanut Butter Chocolate Chip Bars
Peanut Butter Quinoa Cookies
Pie Crust Recipes

Pumpkin Bars- new recipe
Pumpkin Cheesecake 
Pumpkin Crumb Cake
Pumpkin Pie with Praline and Pecan-Coconut Crust
Pumpkin Quinoa Cookies

Raspberry Coconut-Almond Bars


Snowy Lemon Cookies
Sweet Potato Pie
Vegan Flourless Chocolate Cake

Cooking Gluten-Free By the Seasons

Winter Holiday Menu

10 Vegetarian Christmas Recipes

Slow Cooker + Crock Pot Recipes

My Favorite Autumn Recipes

 My Favorite Summer Recipes

My Favorite Spring Recipes

Chicken Teriyaki Recipe

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Ingredients

• 3 Whole chicken breast filets

Marinade Ingredients

• 1/4 cup Light soy sauce
• 1/4 cup Dry white wine
• 2 tablespoon Sugar
• 1 teaspoon Ground ginger
• 1 Garlic clove, minced

Directions

1. Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4″ thick; repeat with remaining chicken pieces. In 12x8″ baking dish or plastic bag, combine all marinade ingredients; mix well to dissolve sugar. Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.
2. Heat grill. Drain chicken, reserving marinade. When ready to barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 munches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade. Discard any remaining marinade.

10-Minute Shrimp Soup Recipe

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Ingredients

• 3 1/2 cups water
• 1 package Oriental flavor ramen noodles
• 1/2 cup green onion -- chopped
• 1 medium carrot -- julienne strips
• 4 1/4 ounces shrimp -- rinsed and drained
• soy sauce -- if desired

Directions

1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.

Karina's Gluten-Free Apple Crisp

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The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Winter Holidays: Celebrating Gluten-Free

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Celebrating gluten-free in style.

Looking for inspiration and recipes for your gluten-free Christmas breakfast? Winter solstice brunch with friends? Vegan Hanukkah guests? A romantic New Year's Eve? Some simple winter comfort food?

Here is my collection of holiday favorites. Browse gluten-free recipes (most are dairy-free as well) and create your own winter holiday menu. Celebrate gluten-freestyle.

With love.



A Mid-Winter's Menu


Brunch and Breakfast
Apple Cake with Cranberries
Applesauce Crumb Cake
Cranberry Banana Smoothie
Eggs Diablo on Soft Polenta
Gold Potato Frittata
Maple Apple Sausage Patties
Pumpkin Bread with Walnuts 
Pumpkin Donuts (baked, cinnamon-sugared)
Pumpkin Scones with Maple Nutmeg Icing
Pumpkin Waffles
Roasted Vegetable Cheddar Quiche
Ruby Applesauce
Smoked Salmon & Spinach Goat Cheese Strata
Sweet Potato Coffee Cake





Bread and Muffins
Banana Nut Bread
Chocolate Gingerbread
Cranberry Bread
English Muffins
Gluten-Free Ryeless "Rye" Bread
Pueblo Bread with Green Chiles 
Pumpkin Bread with Walnuts
Pumpkin Pie Bread
Pumpkin Muffins with Streusel Topping
Quinoa Breakfast Brownies
Skillet Cornbread with Green Chiles
Sour Cream Blueberry Muffins
Sweet Potato Cornbread
Whole Grain Olive Bread



A Holiday Lunch
Baked Cheddar Pasta
Best Vegan Mac and Cheese
Brown Sugar Turkey Meatloaf
Cranberry Buffalo Roast Stew
Garlicky Shrimp & Spinach Bake with Mozzarella
Mediterranean Pasta Frittata with Goat Cheese
Pineapple Salmon Brown Rice Bake with Green Chiles
Quinoa with Butternut Squash, Cranberries
Roasted Acorn Squash Risotto
Roasted Vegetable Chowder
Sweet Potato Latkes with Ruby Applesauce
Vegetarian Shepherd's Pie



Appetizers & Bites

Crispy Latkes and Cinnamon Applesauce
Crispy Potato Sticks with Roasted Tomato Salsa
Hummus Tahini with Spiced Oil
Pecan CrackersRoasted Eggplant Tapenade
Roasted Red Pepper Hummus
Vegan Hot Artichoke Dip
Winter Pesto



Slow Cooker Comfort
Coconut Chick Pea Soup
Beef in Pomegranate Sauce
Butternut Chili
Cranberry Buffalo Roast Stew with Potatoes
Pork Roast in Apricot Mushroom Sauce
Sweet Potato Soup



Buffet & Pot Luck Dishes
Cozy Beef Rice Bake with Mushrooms and Cranberries
Horseradish Spiked Red Potato Salad- Serve Warm
Jazzed Up Turkey Tetrazzini
Pinon Rice Bake with Artichokes and Goat Cheese
Roasted Vegetable Noodle Kugel
Sweet Potato Black Bean Enchiladas
Garlicky Shrimp & Spinach Bake
Turkey and Sweet Potato Enchiladas
Turkey Meatballs in an Asian-style Sauce



Dinner Is Served
Baked Chicken Mediterranean with Peppers
Beef and Potatoes au Chocolat
Beef in Pomegranate Sauce
Italian Meatballs
Lasagna Vegetariana
Maple Roasted Acorn Squash with Curried Apple & Cranberry Cornbread Stuffing
Pumpkin-Sweet Potato Soup
Pomegranate Glazed Green Beans & Portobellos
Roasted Acorn Squash Risotto
Savory Roasted Winter Vegetable Ragout with Shaved Parmesan
Stuffed Cabbage with Roasted Sweet Potato & Quinoa



Dessert
Anise Biscotti
Apple Crisp (with Quinoa Flakes)
Apple & Pear Crisp
Apple Cake with Cranberries
Buckwheat Chocolate Chip Cookies
Chocolate Biscotti- low sugar
Chocolate Chip Cookies
Chocolate Cupcakes with Coffee Icing
Chocolate Layer Cake
Chocolate Peppermint Cookies
Chocolate Quinoa Brownies
Coconut Carrot Cake with Cream Cheese Icing
Coconut Chocolate Nirvana Bars
Coconut Layer Cake
Coffee Biscuits with Chocolate ChipsCranberry Crumble
Dark Chocolate Brownies
Espresso Chocolate Chip Cookies
Flourless Chocolate Cake
Gingersnaps
Lemon Almond Yogurt Cake
Lemon-Iced Ginger Thins
Maple Frosted Pumpkin Cake
Mexican Chocolate Cake
Orange Creme Cupcakes
Pumpkin Cheesecake Pumpkin Pie
Quinoa Pumpkin Cookies
Snowy Lemon Cookies
Sweet Potato Pie

P E A C E

Gluten-Free Pumpkin Cheesecake

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Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free.

Is this the week to shun dessert in favor of lettuce and green detox soup? I can answer that.

The answer is no.

As in N. As in O. NO. Nope. Nada. Not gonna happen.

Because I, my darling, am a temptress. I am not going to write about New Year's Hoppin' John today, or some virtuous legume soup with kale. I am going to tease you. I am going to lure you- with one more fork-worthy dessert recipe before the final eve of 2012. A silky, creamy pumpkin cheesecake recipe that begs for a party. One last hurrah before the pale glare of January dawns in all her cold and sober glory. One last indulgent sweet before I gingerly step on the reality check scale. And maybe, sigh. A little hint of a sigh.

Because the annual jean shrinkage has begun. You know- that time of year when (mysteriously!) my jeans come out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite roomy cargo pants. It's rather comical. And in truth, she makes me smile. I pat her affectionately.

Like a pet bunny.

Because the truth is I am not about to start counting calories.

Though I admit I may feel the need to cleanse my palette in the bright new year that lurks around the corner (the new year the Mayans allegedly did not give a whit about). Detox mulligatawny is surely in my future. If for nothing else, for the sheer love of shedding old stuck energy. A fresh start feels good. If you do it with a big dash of humor.

And humility.

I know from experience that January will ignite the urge to clean out closets, chase those dust bunnies and walk off our collective Doris's. Or would that be Dori, for plural? We have plenty of time, come 2013, for detoxing and courting virtue with ginger laced green soup, and recipes that will encourage our lovely pinchable pie rolls to skedaddle. I promise. I'll be first in line with fresh whipped smoothies and cleansing soup recipes come January.

But this week? Nah.

There's one more gluten-free dessert recipe to share in 2012.

And it's cheesecake. Well, faux cheesecake. And no one will suspect it is vegan and gluten-free.

I won't tell, if you won't.


Have a beautiful, safe, healthy, light filled New Year!

No eggs or dairy in this rich and creamy gluten-free cheesecake.

Gluten-Free Vegan Pumpkin Cheesecake Recipe

This recipe is loosely based on my pre-celiac pumpkin cheesecake recipe. The cheesecake crust is based on my coconut-pecan pie crust recipe from my Pumpkin Praline Pie. Serve slices garnished with fresh berries, if you like. Or mint leaves.

Preheat the oven to 325ºF. Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper.

First, make the cheesecake crust:

Crust ingredients:

1 cup flaked coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
5 tablespoons vegan butter (I used Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks a bit like coarse sand. Add in the vegan butter and pulse in quick, short bursts until the crumbs are moist and fall away from the sides of the bowl.

Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about half the way up.

Set aside.

Wash out the processor bowl.

For the cheesecake filling:

16 ounces vegan cream cheese (I used 2 8-oz containers of Vegan Gourmet Non-GMO Soy Cream Cheese)
14 ounces organic non-GMO silken tofu (I love the sprouted soy tofu)
1 cup cooked organic pumpkin (canned is fine)
2 tablespoons fresh lime juice
2 teaspoons bourbon vanilla
1 cup packed light brown sugar
2 tablespoons tapioca starch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

Instructions:

Scoop the vegan cream cheese, soft tofu, and pumpkin puree into the food processor bowl. Add the lime juice, vanilla extract, sugar, tapioca starch, ginger, cinnamon and sea salt. Process until the ingredients form a smooth and creamy pudding-like filling.

Spoon the pumpkin cheesecake filling into the prepared pan. Spread the filling evenly and smooth out the top with a back of a spoon.

Place in the center of a pre-heated oven and bake for 55 to 60 minutes until golden. Turn the oven OFF. Leave the cheesecake in the cooling oven to set for one hour.

Remove the cheesecake from the oven and set it on a wire rack to continue cooling.

When cool, place a piece of parchment paper over the top of the pan and place an inverted dinner plate on top. (This helps to keep condensation from forming and dripping onto the cheesecake.)

Chill the cheesecake for several hours- overnight is even better.

Using a thin flexible spatula or plastic knife, gently loosen the sides of the cake from the Springform pan; release the spring and carefully remove the ring.

Use a thin sharp knife to slice the cheescake. Serve with a dollop of coconut whipped cream, fresh berries, or mint leaves.

Cook time: 1 hour

Yield: Serves 10-12



More pumpkin cheesecake goodness from bloggers:

The Baking Beauties: Gluten-Free Pumpkin Cheesecake

Pumpkin Cheesecake with Sour Cream Topping at Hold the Gluten

The Whole Life Nutrition Kitchen: Gluten-Free Pumpkin Cheesecake

Book of Yum's Gluten-Free Dairy-Free Egg-Free Pumpkin Cheesecake

Pumpkin Cheesecake Bars by Jules Gluten-Free

Elana's Pantry: Gluten-Free Pumpkin Cinnamon Cheesecake

Macaroni & Cheese Pie Recipe

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My husband Jordon, who is always on the search for new ways of serving macaroni and cheese, loves this recipe.  The kids get a kick out of it as well.  It's a great variation on a classic.

Ingredients

• 1 frozen pie shell
• 3 ½ cups (875 mL) cooked elbow macaroni (1½ cups cups/375 mL uncooked)
• 3 tbsp (50 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 1½ cups (375mL) 2% milk
• 2 cups (500 mL) shredded sharp cheddar cheese
• Pinch cayenne pepper (optional)
• 6 Slices fully-cooked bacon, coarsely chopped and divided
• ¼ cup (50 mL) grated parmesan cheese, divided
• Salt and pepper to taste

Directions

• Preheat oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
• Melt butter in a medium saucepan over medium heat. Add flour and mix well, cook, stirring continuously, for 3 minutes.
• Whisk milk gradually into the butter mixture and continue to whisk until sauce has come to a boil and is slightly thickened. Add Cheddar cheese and cayenne pepper and continue to whisk for 3 to 5 minutes until cheese is melted, sauce is thicker and creamy smooth.
• Combine the cooked macaroni, cheese sauce, ½ the bacon and ½ the Parmesan cheese together in a large bowl. Season with salt and pepper to taste. Fill baked pie shell with cheese mixture and top with remaining bacon and Parmesan cheese.
• Bake at 400°F (200°C) for 20 to 25 minutes or until top is slightly golden. Allow to stand for five minutes before serving.

Tips

1. For a crispy golden top, place pie under a broiler on high heat for an extra few minutes.
2. Make your macaroni filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a fast dinner preparation!
3. Serve with ketchup.
4. Add up to 1 cup (250 mL) of your favorite veggies to the macaroni mixture.
5. Great in tart shells for individual servings. 

Southwest Taco Pie Recipe

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Ingredients

• 1 deep dish pie shell
• 1 lb extra lean ground beef
• 1-1 oz package taco seasoning mix
• 1/4 cup Water
• 2 large tomatoes, diced and divided
• 1 cup (250 mL) frozen corn kernels 
• ½ cup (125 mL) drained and rinsed canned black beans 
• 1 cup (250 mL) shredded nacho cheese

Directions

1. PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
2. BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain meat if necessary and return to pan. Add taco seasoning mix and water and stir until well combined. Bring to a boil, lower heat and simmer for 7 to 8 minutes. Remove from heat.
3. STIR ½ the tomatoes plus corn and black beans into meat mixture.
4. SPOON the meat mixture into baked pie shell and cover with remaining tomatoes. Top with cheese.
5. BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and slightly golden.

Tips

• Serve with chopped green onions, sour cream, salsa and guacamole for a complete southwest meal.
• Make your taco filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a faster dinner preparation!
• Use ground chicken, turkey or pork for a different flavor!
• Use tart shells, for individual servings or an easy appetizer. Recipe fills 24 tart shells (2 packages).

Butternut Squash Soup Recipe

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Ingredients

• 2 tablespoon(s) unsalted butter
• 1 cup(s) chopped onion
• 2 1/2 pound(s) butternut squash , peeled, seeded and cubed (about 6 cups) 5 Granny Smith apple , peeled, cored and diced 3 cup(s) low-sodium chicken broth
• 1 1/2 cup(s) apple cider
• 1/4 cup(s) apple brandy
• 1 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) chopped fresh thyme
• 1/4 teaspoon(s) fresh-ground pepper

Directions

1. Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
2. Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
3. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

"Red Lobster" Shrimp Nachos Recipe

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Enjoy this creamy cheese nachos served with fresh salsa and shrimp which has been recreated from The Red Lobster's Shrimp Nachos

Ingredients

• 1 cup of mild cheddar cheese
• 1/4 cup Monterey Jack Cheese
• 4 ounces cream cheese
• 1/4 cup milk
• 1/4 to 1/2 pound raw peeled and deveined shrimp
• 2 plum tomatoes - diced
• 1 tablespoon red onions - chopped fine
• 1 teaspoon jalapeño pepper - use more if you like your nachos spicy
• 2 teaspoons chopped cilantro
• 2 or 3 slices of fresh jalapeño pepper
• 2 tablespoons sour cream
• 40 to 50 nacho chips

Directions

1. If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
2. Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
3. Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
4. Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeño peppers.

brussels sprouts with vinegar & cranberries

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sadly, it is food network's last food fest of the year.  we started early in july with summerfest...focusing each week on fresh in-season fruit and vegetables (featuring a different item each week) and moved into fall fest late september.  i will miss the weekly recap of recipes from my favorite food network chefs and food bloggers.



we end the year with brussels sprouts...one of my favorite winter vegetables.  this recipe requires searing the sprouts in a hot cast iron pan which caramelizes, sweetens and eliminates any bitterness.  paired with onions, pecans, cranberries and topped with seasoned rice vinegar, this is a perfect side dish for your holiday table.  give it a try...i predict even brussels sprouts haters will eat every bite.

thanks food network...it has been a terrific year.  see you next summer!

brussels sprouts with vinegar & cranberries
1 lb brussels sprouts, halved with stems cut off 
1/4 cup plus 2 tbsp extra virgin olive oil
1/4 cup white onion, coarsely chopped
1/4 cup pecans, coarsely chopped
1/4 cup dried cranberries
3 tbsp seasoned rice vinegar
sea salt
freshly ground black pepper

heat a cast skillet over med-high heat. (cast iron is preferred for this recipe)  when hot add 2 tbsp olive oil and the brussels sprouts, cut side down.  cook without stirring for 5 minutes. the sprouts should be deep brown and caramelized.  season with a pinch each salt and pepper.  add onions and stir.  cook for another 2-3 minutes or until onions begin to soften.  add remaining olive oil, pecans and cranberries and cook for another 2-3 minutes.  add vinegar.  taste and adjust seasonings if needed.  cook an additional minute.  serve.

it is brussels sprouts week at food network's fall fest. check out all the delicious sounding recipes from my blogger friends:
Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette
Cooking With Elise: Perfectly Roasted Brussels Sprouts
Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries
Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes
And Love It Too: Lemon-Infused Brussels
Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan
Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs
Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays
HGTV Gardens: Garden-to-Table: Brussels Sprouts
FN Dish: Simple Brussels Sprouts Recipes

best,
diane

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i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

"Melting Pot" Cheddar Cheese Fondue Recipe

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Ingredients

• 6 ounces medium sharp cheddar cheese
• 2 ounces Emmenthaler Swiss Cheese
• 4 ounces of Coors Light
• 2 teaspoons chopped garlic
• 2 teaspoons Worcestershire sauce
• 2 tablespoons flour
• 2 teaspoons dry mustard powder

Directions

1. If you are using a fondue pot turn it onto medium heat, otherwise, use a double boiler to heat this mixture in. 
2. Place beer, garlic, mustard powder, and Worcestershire sauce, and combine well. Shred or cube all cheese, and toss with flour, coating cheese well. The flour will help thicken the sauce. 
3. When the beer mixture is warm add one third of the cheese into the mixture, and whisk very well. Once the cheese has been incorporated well, add second third of cheese, whisk in very well, and add in the remaining cheese and whisk until nice and smooth.

"Kenny Rogers" Barbecue Sauce

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Kenny Rogers Roasters in known for fantastic barbecue sauce, now you can make it just like he does even if you can't get to one anymore in North America.

Ingredients

• 1 cup applesauce
• 1/2 cup Heinz ketchup
• 1 1/4 cups light brown sugar, packed
• 6 tablespoons lemon juice
• salt and pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon cinnamon

Directions

1. In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 5 minutes) making sure sugar is completely dissolved.
2. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days.

Potato Latkes Recipe

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Here is a great recipe for savoury potato pancakes. 

Ingredients

• 1 medium onion
• 3 lb russet (baking) potatoes (about 6)
• 2 teaspoons fresh lemon juice
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• sour cream

Directions

1. Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
2. Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 tsp salt, and 1 tsp pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
3. Preheat oven to 200°F.
4. Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 31/2- to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
5. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.

COOKS’ NOTE: Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).

History of the Latkes

Latkes (Yiddish: ל×�ַטקע) are traditionally eaten by Jews during the Hanukkah festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle. 

The word "latke" itself is derived (via Yiddish) from the Russian/Ukrainian word латка meaning "patch." The word לביבה leviva, the Hebrew name for latke, has its origins in the Book of Samuel's description of the story of Amnon and Tamar. Some interpreters have noted that the homonym לב levav means "heart," and the verbal form of l-v-v occurs in the Song of Songs as well.

Latkes need not necessarily be made from potatoes. Numerous modern recipes call for the addition of ingredients such as onions and carrots.[9][10] Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foodways of the various places where Jews lived.

Pumpkin Pie Dip Recipe

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Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 (15 ounce) can pumpkin pie filling (pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 1/2-1 teaspoon ground ginger
• apple, slices
• gingersnaps

Directions

1. Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
2. Add pie filling, cinnamon, and ginger, beating well.
3. Cover and chill 8 hours.
4. Serve with gingersnaps and apple slices.

Chocolate Turtle Tart Recipe

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Ingredients

• 1/3 cup cup chopped pecans
• 20 tart shells
• 1/2 cup of (or 1/2 tin) sweetened condensed milk
• 1/2 cup of brown sugar
• 1/2 cup of margarine
• 2 tablespoons of corn syrup 
• 2/3 cup semi sweet chocolate chips
• 2 tablespoons of margarine

Directions

1. Bake tart shells
2. Sprinkle pecans on bottom of tart shells
3. Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to boil. Keep stirring as it continues to bol for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening, not to long or it will harden when cool. Carefully spoon over chopped pecans.
4. Melt chocolate chips and butter in small saucepan over low heat. Spread over tarts. Chill.

I like them best when just out of fridge. But enjoy and don't eat to many at one time.  Makes 20 tarts

Deep Fried Cauliflower Recipe

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Inspired by the Cauliflower Fritters at The Rook and Raven

Ingredients

• 1 head cauliflower, washed and broken into bite-size flowerets
• 2 eggs, beaten
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 2 tablespoons shredded parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/8 teaspoon paprika
• 1 dash cayenne pepper (use more if you like spicy stuff)
• 1/4 teaspoon black pepper
• oil (for deep frying)

Directions

1. Preheat fryer oil to 375.
2. Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
3. In a seperate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
4. Place flowerets into egg mixture and toss (or shake baggie) to coat well.
5. Remove and plce into flour mixture and toss (or shake baggie) to coat well.
6. Fry in batches for 4 - 6 minutes or until golden brown.
7. Drain on paper towels and lightly salt.

*Serve w/ dipping sauces such as marinara, ranch or blue cheese.

Domino’s Cheesy Bread Recipe

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Ingredients

• 1 tube Pillsbury French bread, unbaked
• 1/4 cup butter flavored oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 2 Tablespoons yellow cornmeal
• 2 Tablespoons Parmesan cheese
• 1 Cup Mexican blend cheese, shredded
• 1/2 Cup mozzarella cheese, shredded
• 1/2 Cup cheddar cheese, shredded
• 1/2 teaspoon parsley

Instructions

1. Preheat oven according to french bread package.
2. Combine oil, garlic salt and garlic powder, brush over the bread.
3. Sprinkle corn meal on top of the bread and then flip over.
4. Put cheeses on top of the bread, sprinkle with 1/2 of the
5. Parmesan, parsley, and remaining butter.
6. Bake bread according to the package until cheese is melted and bubbly.
7. Remove from oven and sprinkle with remaining Parmesan cheese.
8. Allow cheese to set for a minute.
9. Cut bread width-wise into 1 inch slices.