Here are a few of our favorite recipes for you to try at home. Explore new recipes and try our gluten-free recipes, too. Enjoy!





  •  2 Graham Crackers
  •  1 marshmallow
  •  1/2 chocolate bar

Place a square of milk chocolate on a graham cracker. Toast a marshmallow and put on top of the chocolate, then a second graham cracker on top of the toasted marshmallow and squeeze and you will want “s’more”.
Serves 1. If you want “s’more,” use this recipe per serving.

The Dreamsicle Pie


  •  16 oz heavy whipping cream
  •  5 oz  orange concentrate
  •  8 oz prepared instant vanilla pudding
  •  4 oz dry instant vanilla pudding mix

Whip together on high until desired fluff is reached.
Top with cool whip (lightly) and garnish with orange slices or lightly sprinkle with orange peel, grated.
Use regular pie crust.

Key Lime Creme Cake


  • 1 Pound Cake Mix
  • Key Lime Juice Liquid

Mix cake mix and liquid.
Bake at 350 degrees for 45 minutes or until done.
Glaze lightly.

Key Lime Pie


  • 1 can sweetened condensed milk
  • 4 egg yolks
  • 1 Bottle of Key Lime Juice

Beat and pour into 8 in pie crust.
Use whites for meringue, whip whites and spread over pie.
Bake at 350 degrees until golden.

Zucchini Bread


  • 1 1/2 cups granulated sugar
  • 1/3 cups brown sugar
  • 3/4 cups vegetable oil
  • 2 eggs
  • 2 cups flour
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 1 1/2 cups finely chopped zucchini
  • 3/4 cups walnut pieces

Preheat oven to 350 degrees Fahrenheit.
Combine sugars, oil, and eggs and mix.<
In another bowl, mix flour, baking powder, soda, salt, and cinnamon.
Add to sugar/oil/egg mixture to moisten.
Carefully fold in zucchini and nuts.
Divide mixture into 2 greased loaf pans.
Bake for 55 minutes or until done.

Easy as Pie Pizza Sauce Recipe #1


  • 2-3 x #10 Cans of Water
  • 2 x #10 Cans Tomato Paste
  • 1 x #10 Can Diced Tomatoes
  • 5 x #10 cans Tomato Sauce
  • 4 x #10 Cans Crushed Tomatoes
  • 8 oz. Salt
  • 5 oz. Garlic Powder
  • 5 oz. Minced Onion (dry)
  • 2 oz. Oregano
  • 1 1/2 oz. Black Pepper
  • 16 oz. Parmesan Cheese
  • 6 oz. Romano Cheese

Mix all ingredients together, except water.
Add only enough water until desired consistency is obtained.
Refrigerate and use as needed. Will keep in fridge for several days.

Basic Pizza Sauce Recipe #2


  • 6 x #10 Cans Tomato Puree
  • 6 x #10 Cans Ground Unpeeled Pear Tomatoes
  • 24 oz. Olive Oil
  • 8 oz. Salt
  • 5 oz. Garlic Powder
  • 5 oz. Minced Onion (dry)
  • 1 oz. Oregano
  • 1 ½ oz. Black Pepper
  • 16 oz. Parmesan Cheese
  • 1 1/2 oz. Black Pepper
  • 16 oz. Parmesan Cheese
  • 6 oz. Romano Cheese

Mix all ingredients together until well blended.
If too thick, add water as needed to obtain desired consistency.
Refrigerate and use as needed.

New York Style Pizza Sauce Recipe

Yield: Single Pizza

2 x 4.5 oz cans Roma Whole Peeled Tomatoes
1 x 14.5 oz can Roma Pizza Sauce
¼ teaspoon dried oregano
¼ teaspoon

  • dried basil
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black or cayenne pepper

Combine ingredients in a sauce pan.
Cook on medium heat until smooth, stirring regularly.
Place in refrigerator until cool, before applying to pizza.

Chicago Style Deep-Dish Pizza Sauce


  • 3 x #10 Cans Chunky Diced Tomatoes
  • 3/8 oz. Basil
  • 1/2 oz. Oregano
  • 1 oz. Salt
  • 12 oz. Grated Parmesan Cheese
  • 3 1/2 oz. Virgin Olive Oil

Mix all ingredients together, either by hand or in a mixer at a low speed (to keep the tomatoes chunky).

Pizza Margherita Sauce

YIELD: Single Pizza

  • 1 x 28 oz can San Marzano tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon oregano

Combine ingredients in a sauce pan.
Cook on medium heat until smooth, stirring regularly.
Place in refrigerator until cool, before applying to pizza.

Succulent Shrimp Scampi

YIELD: 4 Servings

  •  1 (8 ounce) package angel hair pasta
  •  1/2 cup butter
  •  4 cloves minced garlic
  •  1 pound shrimp, peeled and deveined
  •  1 cup dry white wine
  •  1/4 teaspoon ground black pepper
  •  3/4 cup grated Parmesan cheese
  •  1 tablespoon chopped fresh parsley

Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley.
Serve immediately.

Gluten Free Recipes

Angels on Horseback (Bacon-Wrapped Oysters with Horseradish) Appetizer


  •  6 Strips Smoked Thick-Cut Bacon
  •  12 Raw Shucked Oysters
  •  1/2 cup Cocktail Sauce (home made or store-bought)
  •  3/4 cup Freshly Grated Horseradish (or used prepared horseradish for a tangier flavor)
  •  Lemon Wedges, for Serving
  •  Special Equipment: 12 Toothpicks


  1. Cut bacon slices in half. Place a skillet over low heat and add the bacon, cooking on both sides until slightly cooked but still pliable (do not let bacon get completely crispy or you won’t be able to wrap it around the oyster).
  2. Let bacon cool, then place on oyster on the end and wrap so that the bacon completely overlaps it by at least one inch. Use a toothpick to secure in place.
  3. When ready to serve. Preheat your broiler and arrange prepared bacon-wrapped oysters on a baking sheet. Broil about 3-5 minutes, or until the bacon is crisp on top and oysters have shrunken slightly. Remove from oven and and place on serving platter.
  4. Top each one with a dollop of cocktail sauce and a generous pile of horseradish.
  5. Serve immediately with lemon wedges on the side.

Makes 12 appetizers. Multiply recipe as necessary.

Amazing Applesauce Cake


  •  2 Eggs
  •  1 1/2 cup Applesauce
  •  1 cup Brown Sugar
  •  1/2 cup Grapeseed Oil
  •  1 tsp Vanilla
  •  1/2 cup Nuts (chopped and optional)
  •  2 1/2 cups Gluten-Free Flour
  •  2 tsp Baking Soda
  •  1 tsp Baking Powder
  •  1 tbs Cinnamon
  •  1 tsp Nutmeg
  •  1/2 tsp allspice or cloves or ginger
  •  1/2 tsp Sea Salt


  1. Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
  2. Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
  3. In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
  4. Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

Makes 1 10-inch round cake

Perfect Flourless Orange Cake


  • 2 whole oranges with peel
  •  6 eggs
  •  1 pinch saffron powder (optional)
  •  1 1/4 cups white sugar
  •  1/2 teaspoon baking powder
  •  1 1/4 cups finely ground almonds (almond meal)
  •  1 teaspoon finely chopped candied orange peel (optional)


  1. Make flax eggs and set aside in the refrigerator.
  2. Preheat oven to 350F degrees.
  3. Make flax eggs and stick in refrigerator.
  4. Mix applesauce and sugar.
  5. Add flax eggs, oil and vanilla. Mix. Add chopped nuts, if using.
  6. Mix rest of ingredients in a separate bowl and slowly add to wet ingredients. Don’t over mix.
  7. Bake in 8 1/2 inch by 8 1/2 inch pan for 35-40 minutes.

YIELD: 2 Servings

Watermelon Fire and Ice Salsa

Juicy watermelon replaces tomatoes in this salsa that’s simultaneously cool and spicy hot — perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.

  •  3 cups chopped watermelon
  •  1/2 cup chopped green bell pepper
  •  2 tablespoons lime juice
  •  2 tablespoons chopped fresh cilantro
  •  1 tablespoon chopped green onions
  •  1 tablespoon chopped jalapeno pepper
  •  1/2 teaspoon garlic salt


  1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Makes 4 cups

Quinoa Stuffed Pork Tenderloin


  •  1/4 cup uncooked quinoa
  •  1/2 cup water
  •  2 tablespoons olive oil
  •  1/2 onion, chopped
  •  2 cloves garlic, chopped
  •  1 small apples – peeled, cored and chopped
  •  1/4 cup raisins
  •  2 tablespoons pine nuts
  •  4 mushrooms, chopped
  •  2 tablespoons white wine
  •  1 (1 pound) pork tenderloin
  •  1 pinch ground cinnamon
  •  1 pinch garam masala, or to taste
  •  salt and ground black pepper to taste


  1. Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
  2. Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
  3. Preheat an oven to 425 degrees F (220 degrees C).
  4. Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
  5. Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
  6. Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F. Cover with aluminum foil, and let rest for 10 minutes before slicing.

Makes 4 servings

Cauliflower Mashed Potatoes


  •  4 1/2 cup cauliflower
  •  3/4 cup cashews, soaked in water for 4 hrs. (optional)
  •  2 Tbsp. olive oil
  •  1 1/2 tsp. salt
  •  1 Tbsp. lemon juice
  •  1 medium garlic clove


  1. Bring a couple quarts of water to a boil in a large pan and add cauliflower.
  2. Cook until tender.
  3. When tender, put into large bowl and add other ingredients.
  4. Use immersion blender or hand mixer to blend until smooth and creamy. This is the most important step… chunks of cauliflower are a giveaway!
  5. Sprinkle with cheese if desired and serve warm.

Thai Fried Rice


  •  2 Tbsp. vegetable oil, divided
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 lb. boneless skinless chicken breasts, beef or pork, cut into thin strips* (optional)
  • 1/2 cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas
  • 2 cups cold cooked Thai Kitchen Jasmine Rice
  • 2 Tbsp. Thai Kitchen Spicy Thai Chili Sauce
  • 1 Tbsp. Thai Kitchen Premium Fish Sauce
  • 1 egg, lightly beaten

*Or use 1/4 pound peeled and deveined small shrimp (optional)

  1. Heat 1 Tbsp. of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through.
  2. Stir in rice, chili sauce and fish sauce; stir fry 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 Tbsp. oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.

Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen Spicy Thai Chili Sauce on the side.

Quinoa Salad


  • Ancient Harvest Inca Red Quinoa
  • Diced Cucumber
  • Diced Tomatoes
  • Diced Scallions
  • Chopped Mint
  • Olive Oil
  • Champagne Vinegar
  • Dijon Mustard Jack Daniels
  • Salt & Pepper to taste

Toss diced veggies with prepared quinoa. Whisk the oil, vinegar, mustard, and mint together. Pour vinaigrette over quinoa and mix completely. Serve Chilled.

Brocolli Salad

1 serving: Calories 122; Carbohydrates 18g; Cholesterol 11mg; Dietary Fiber 4g; Fat 3g (Monounsaturated Fat 1g, Saturated Fat 2g); Potassium 324mg; Sodium 260mg

  • cup crumbled feta cheese
  • 1/4 cup nonfat plain yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
  • 1 7-ounce can chickpeas, rinsed
  • 1/2 cup chopped red bell pepper

Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.
Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled

Blueberry Pie

Makes 1 9.5 inch pie.

  • 3/4 cup plus 2 Tablespoons sugar
  • 1/4 cup cornstarch
  • 7 cups blueberries (fresh or frozen)
  • Zest of 1 lemon
  • Juice of 1 lemon


  • 2/3 cup gf flour
  • 4 ounces almond paste (check to be sure the brand you are using is gluten-free)
  • 1/2 stick unsalted butter, cut into 1/2 inch cubes
  • Whipping cream or ice cream for serving.

Prepare the pie crust as directed in the Perfect Pie Crust recipe.
Roll out the pie crust to one 12-inch round. Transfer to a 9.5 inch glass pie dish.
Turn the crust edges under and crimp decoratively.
Refrigerate while preparing filling and topping.
While the pie crust is chilling, prepare the filling. Whisk 3/4 cup plus 2 tablespoons sugar along with cornstarch in a heavy large saucepan. Add the blueberries, lemon zest and lemon juice. Cook over medium heat until the mixture bubbles and thickens (about 15 minutes), stirring gently occasionally. Remove from the heat, let cool then transfer to the refrigerator to chill for about 1 hour.
Prepare the topping. Combine 2/3 cup gf flour, almond paste, butter and salt in a food processor. Blend until the mixture begins to clump together. Transfer to a bowl and chill.

Preheat the oven to 400 degrees F. Pour the blueberry filling into the prepared pie crust. Top with the crumble. Bake for about 40-50 minutes or until the pie is browned on the top and the filling is bubbling. Transfer to a cooling rack, let cool completely before serving.

Apple Fennel Soup

Makes 4 servings

  • 2 tablespoons canola oil
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1 head fennel, chopped
  • 1 medium leek, cleaned, rinsed and chopped
  • 1 large garlic clove, minced
  • 1 cup apple juice
  • 1 cup Kitchen Basic’s Chicken Broth
  • 3 Granny Smith apples, peeled and chopped
  • 2 teaspoons fresh ginger, minced
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup Silk Soy Creamer – Dairy Aisle
  • 1 tablespoon Bob’s Red Mill White Rice Flour
  • 2 tablespoons chopped fresh parsley, for garnish
  • Dash of paprika for garnish

1- In a medium saucepan, heat the oil over medium heat. Cook the onion, celery, fennel, and leek until soft, about 10 minutes. Add the garlic and cook 2 to 3 minutes more, stirring constantly.
Add the apple juice, broth, apples, ginger, salt and pepper and cook over low heat, uncovered, for 30 minutes. Remove from heat and let cool for 15 minutes.
Puree 1/4 of the soup with an immersion blender until smooth to give it a creamier consistently, yet still leave some crunch.
Stir in the Silk and cook over low heat, stirring constantly, until hot. (As an alternative to the half- and- half, use yogurt and if the soup isn’t thick enough) Stir rice flour into 2 tablespoons cold water until smooth. Then whisk into soup and cook over low heat until it thickens.)

Mid-Summer Italian Bread Salad


  • 1 clove garlic
  • 1 (1 pound) loaf Italian bread
  • 1 cup chopped tomatoes
  • 1 cup cucumber – peeled, seeded and chopped
  • 1 cup chopped red onion
  • 1 clove garlic, minced
  • 2 cups chopped fresh basil
  • 1/8 cup chopped fresh thyme
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar

Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve

Apricot Chicken Breast

1 serving: Calories 289; Carbohydrates 26g; Fat 8g

  • Six 5-oz. boneless, skinless chicken breast halves without tenderloins
  • 1/2 tsp. each kosher salt and freshly ground pepper
  • 1 1/2 Tbsp. canola or vegetable oil
  • 1 cup chicken broth
  • 3/4 cup apricot preserves
  • 1 tsp. soy sauce
  • 1/4 cup sliced scallions

Season chicken with salt and pepper.
Heat oil in a large skillet over medium-high heat. When oil is very hot, brown breasts on both sides, about 2 minutes per side; remove chicken to a plate.
Add broth, preserves, and soy sauce to hot skillet; bring mixture to a boil. Boil 4 minutes. Return chicken to skillet; reduce heat to medium-low.
Simmer 7 minutes, spooning apricot mixture over chicken several times; cook until chicken is no longer pink in center.
Transfer chicken to plates, spooning apricot glaze over to coat. Sprinkle with scallions.
Reprinted with permission of Hearst Communications, Inc.

Cauliflower Pizza Crust

6 servings. You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.

  •  1/2 head cauliflower, coarsely chopped
  •  1/2 cup shredded Italian cheese blend
  •  1/4 cup chopped fresh parsley
  •  1 egg
  •  1 teaspoon chopped garlic
  •  salt and ground black pepper to taste

Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
Bake in the preheated oven until lightly browned, about 15 minutes.

Any-Time Waffles


  •  1 cup brown rice or 1 cup rice flour
  •  1⁄2 cup potato starch (NOT Potato Flour)
  •  1⁄4 cup tapioca flour
  •  2 teaspoons baking powder
  •  1 teaspoon salt
  •  1⁄4 cup oil
  •  2 eggs (or not…see notes)
  •  1 1⁄2 cups buttermilk (regular milk works, too)
  •  1 teaspoon sugar

Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
Add a bit more milk if too thick or a bit of rice flour if too runny.
Can be made without eggs, if necessary; just add a little more liquid to make up for them.