Toasted Ravioli

I use a Chebe mix for the dough, any flavor, just mix it according to the directions.

brown whatever sausage you like, about a half pound, run it through the food processor to crumble it , add a little parmesan, and whatever spices you like........

then make the ravioli by rolling out the dough and cutting circles or squares, I found a ravioli maker that I used. Place a tsp of filling into each one, place another pc of rolled out dough over that, then seal the edges and spray with a little olive oil. Roll in GF bread crumbs with garlic, oregano, parsley, whatever.

Bake at 350 about 10 min, flip and back another 10 min. Dip into meat sauce and enjoy.

Berry Thing.....sort of tiramisu/torte

2 bricks cream cheese

1/2 cup powdered sugar

1 tsp almond extract

1 pkg dream whip, dry mix

1/3 cup milk

beat all that on high until smooth and thickened

1 pkg Schar ladyfingers

2-3 cups mixed berries mixed with half a cup sugar

layer half the package of Schar ladyfingers in a glass dish. spoon half the cream cheese mixture over the ladyfingers, spoon half the berries over that. Add another layer of ladyfingers, creamed mixture and finish with the berries on top.

Refrigerate. Enjoy!!!

Sun dried tomato stuffed portabello's and pasta!

Oh this was Gooooooooooooooood! Not something I could make for my crew, but my sister's family and friends LOVE it!

3 large portabello mushrooms, stems removed and cleaned
1 lb sausage cooked and crumbled
1 block feta cheese
1 cup monterrey jack cheese shredded
1 jar chopped sun dried tomatoes

1 pkg cooked spaghetti, I used Schar
1 can petite diced tomatoes with garlic and olive oil

mix the sausage, feta and sun dried tomato. Stuff the mushrooms with about half of that mixture, sprinkle monterrey jack on top. Place in preheated 350 oven for 20-30 minutes until mushrooms are softened and cheese is melted.

In a large pan mix the spaghetti, can of tomatoes and the rest of the sausage mixture. Heat through, serve with mushrooms and broccoli or a salad. Enjoy!

It was FABULOUS!!!!

Fruity Freds

Fruity Freds came about because my family likes to name things after themselves and each other....and last summer I became friendly with a little refreshment I concocted made of Black Cherry Fresca and Bacardi Green Apple Rum.

WELLL!!!!! Both are apparently hard to find in St. Louis......

SO! We made them with black cherry rum and plain old Fresca, and they were good....

so THEN, we started experimenting with other rum flavors and cometofindout......Fruity Freds are good with just about any combo of Fresca and fruit flavored rum we've tried so far.


So, to make a Fruity Fred you mix a can of Fresca in a cup of ice with any fruit flavored rum. You can run it through the blender if you want, but this is not necessary.

Oh, and I am Fred. Been Fred since before I could walk in my mom's side of the fam......don't ask, you'd have to know the family to understand.

blackened pork tenderloin with chow chow sauce

3 TBSP chili powder

1 tsp each, salt, garlic pepper, garlic powder (I like garlic!)

1/4 tsp cayenne pepper

3 TBSP olive oil



Mix all that together to form a paste-like rub. Smear it on 2 1/2 lbs pork tenderloin. (I had 2 small ones).



Preheat grill and cook over med-high heat, rotate often (every 3-5 minutes) until done. Tent with foil and let meat rest for 5-10 minutes. Slice into 1/2" and serve.



Chow-Chow Sauce



1/2 cup prepared yellow mustard

1/4 cup diced onion

3 TBSP honey

3 TBSP sweet pickle relish

2 TBSP cider vinegar

1 TBSP French's worcestershire sauce



Mix all that in small saucepan and simmer 3-4 minutes. Serve with pork slices.

Betty Crocker

I just love her. I was grocery shopping yesterday and as I went down the GF aisle something new popped out at me. Betty Crocker Gluten Free mixes!!!!

I bought one of each and made 3 out of the 4 today. The brownies I followed the directions on the box, except I added half a bag of milk chocolate chips. They are FANTabULOUS!

The chocolate chip cookies I made exactly as the box, didn't change a thing and in the words of my Celiac friend "OH MY GOSH, OH MY GOSH, those taste like the real thing!!!!"

And the 3rd box I used was a yellow cake mix. Only I made butter cookies out of those. I used one stick of softened butter and one brick of cream cheese and a tsp or 2 of vanilla. Mixed that up good, added the mix and rolled in powdered sugar. Baked at 350 until golden on the edges. Very light and fluffy, not gritty at all!

I am in LOVE with these mixes after my first batch. HIGHLY recommend them!!! ENJOY!!!!

Stuffed N Baked French Toast

I got this recipe from the Silly-Yak Bakery in Madison, Wisconsin, but, of course, I had to adapt it to feed my crew....

14-16 slices GF bread (I used Silly-Yak's cinnamon swirl bread)
3+ banana's sliced, 1/4" thick
2 cups milk
8 oz cream cheese, softened
6 eggs
1/2 cup sugar
1 tbsp vanilla

Heat oven to 350. Place half the bread in a single layer in a buttered casserole dish (I used 9x13). Top with banana slices and the other half of the bread.

Beat cream cheese, eggs, sugar until smooth, add vanilla and milk slowly. Pour over bread. Let sit 5 minutes, or refrigerate overnite. Bake 45-55 minutes (longer if refrigerated) until set and top is toasted.

Let stand 10 minutes, cut into squares and serve with powdered sugar or maple syrup.

That and some fresh berries......yummmmy breakfast treat!!!