Frog Eye Salad - the only gluten free version I have ever seen!

I don't know the real name of this salad, but at our house it is known as Frog Eye Salad.  The original recipe uses a type of pasta that looks like frog eyes(aceite de pepe).  My oldest daughter loves this salad and I still remember the first party we attended after she went gluten free and they were serving this salad.  I took one look at her and there were huge tears in her eyes, she was heart broken.  She thought she would never again eat her favorite dish.  I was determined to figure it out.  I racked my brain with a replacement for the pasta and remembered my neighbor making a food storage dish, similar to this, out of wheat.  The wheels began turning and I started experimenting.  First, millet.  Decent, but I knew I couldn't stop there.  I needed something a little bigger with a little less flavor - sorghum.  Second, sorghum, Jackpot!  My solution might sound strange, but it works for us and my daughter looks forward to it every time we have it, plus it is healthier. I know sorghum might be hard for some of you to find.  I buy it in bulk and grind it myself.  If you don't have sorghum, give millet a shot, or experiment with with another grain.  Let me know what works, or doesn't work, for you!  The key is to cook it until it is soft.  I usually only make half this recipe, it makes a lot!

Frog Eye Salad

Presoak 2 c. sorghum(overnight) and then boil it like pasta, for about an hour(until it is soft). 

¾ c. sugar

2 T. corn starch

½ t. salt

1 can pineapple tidbits

1 can crushed pineapple

2 eggs, beaten

4 t. lemon juice

2 cans mandarin oranges

4 c. coolwhip

1 c. pineapple juice (reserved from can)

In a small bowl combine sugar, starch and salt, then whisk in pineapple juice.  Transfer to a pot and add in eggs, stirring constantly over medium heat.  Bring to a boil and remove from heat.  Stir in lemon juice and let cool.  When cool, combine with grain(or pasta).  Best if you let it sit over night, or for a few hours, in the fridge.  This gives the grain time to really soak up some sauce.  Before serving, add drained fruit and stir in coolwhip.  Keep refrigerated.

Creamy Cinnamon Syrup

Sorry it has been a while, I just got back from helping with a girl's camp for a week.  Now I need a week to recover!  I promised our favorite Cinnamon Syrup that makes everything taste like a cinnamon roll.  You have got to try it out!  I love to cook from my food storage so I use noninstant dried milk.  Don't let this scare you, I'll post all the variations at the bottom in case you don't use dried milk!

 Creamy Cinnamon Syrup

1 c. sugar

1 c. brown sugar

1 c. water

1/4 c. powdered milk

½ t. cinnamon

1 t. vanilla

2 T. butter

Easiest Method:  Place everything but vanilla & butter in a blender.  Blend on high for 4-5 min.(3 min. if you have a blender similar to a Vitamix/Blendtec).  Stir in vanilla & butter.

Method #2:  Bring sugars, water, milk and cinnamon to a boil, stirring constantly.  Cook and stir for 3 min.  Remove from heat and add vanilla and butter, stirring until butter is melted.

Milk substitutions:  If you don't cook with powdered milk, and you can handle dairy, replace water and dried milk with 1 c. evaporated milk. 

If you like coconut -Use 1/2 c. coconut milk/ 1/2 c. water.  The syrup will have a slight coconut flavor.

If you don't like coconut and you don't do dairy, try one of your favorite milks, it will just be slightly thinner.

Popeye (German) Pancakes - gluten free

These are a staple at our house and we eat them at least once a week!  I make one batch dairy free and one batch with milk.  The ones with milk taste better and rise a little better, but the other ones are decent.  All in all, I end up making 4 9x13 pans for may family of 7, and it really isn't enough.  Don't feel like a pig if you eat an entire pan by yourself because I am really putting 1 batch in 2 pans - go ahead, eat twice as much!

German Pancakes

1/2 c. sorghum

1/2 c. millet

1/2 c. tapioca starch

1 c. milk *(water if dairy free)

3 eggs

1 tsp. salt

4 T. butter,divided(Earthbalance dairy/soy free buttter)

Preheat oven to 425.  In a medium bowl whisk together the eggs.  Add flours, salt and 1/2 c. milk and whisk until smooth.  Add remaining milk and mix.  These work best when you do it by hand, the blender seems to be to much and they won't rise as high.   Melt butter (2 T. per pan) in 2 9x13 pans while oven is heating.  When butter is melted, pour batter equally between the 2 pans.  Cook for 18 min.

 *It might sound strange to use water, but I have tried several different "milks" and water works best, plus it is the easiest!

We love to eat these with powdered sugar and lemon juice.  Another favorite topping is our yummy cinnamon syrup that makes them taste like a cinnamon roll.  Check back soon for the syrup recipe!

Chicken Taco Salad

I was so excited to see that Linda is hosting create a salad this month for her gluten free challenge.  Check out all the yummy recipes.  This is one of my all time favorite salad recipes - hope you like it, too!  The recipe is for a huge amount, I usually do about 2/3 the amount (about 2 of everything), but do whatever works for your house!

Chicken Taco Salad

2-4 chicken breasts

Marinate in 1 c. honey, 1 c. gf soy sauce and garlic)

Bake 350 for 25 m.  Cool and dice or shred

3 cans black beans

3 cans white corn(I use frozen)

2 cucumbers

2 avocados

3 tomatoes

3 peppers – red, green and yellow

1 red onion                                          1 pkg. homemade ranch dressing

4-5 fresh limes                                  1-2 heads lettuce

3 T. rice vinegar                                 1 bag lime tortilla chips

Dice and mix together.

Layer:  chips, lettuce, veggies and dressing!

Flourless Fudge Cups

Not the prettiest picture, but nevertheless, they fulfill that 9pm chocolate craving!  These are quick and easy and anyone can make them - no flour required!  My husband and I can eat forever, so this recipe is perfect for us because it doesn't make a lot - perfect for the 2 of us.  I do have 5 kids but it seems like it is always at night when they are in bed that I whip these up.  For normal people, it would serve 4-6.

Flourless Fudge Cups

3 squares semi-sweet baking chocolate

1 T. oil

1/3 c. cocoa

4 egg whites

½ c. brown sugar

Microwave chocolate and oil 1-2 min. or until completely melted.  Stir in cocoa, let stand 5 min. 

Beat egg whites and sugar on high for 3 min. or until tripled in size.  Reduce to medium and blend in chocolate mixture.  Spoon batter into 6-8  greased muffin cups.  They don't rise a lot so you can fill them pretty full.  Bake 18 min. at 350, or until puffed and center is set.  Let stand in pan 5 min.  Serve warm.  Great with a scoop of cream, cool whip, or ice cream on top.

Oh Henry's - Healthy Make-Over

I'm sure most of you have had these delicious morsels of heaven, if you haven't you have been deprived! This is hands down my family's favorite treat and it truly satisfies my chocolate/peanut butter addiction.  These are easy to make gluten free and we are blessed to have wonderful friends who go out of their way to make these at events they know we are attending.  I will give you the version that I make, it is healthier, and then I will give you the original recipe and you can do what works for you!

Oh Henry Bars

In sauce pan, mix:  1/3 c. sugar

                             2/3 c. agave

When sugar is dissolved and it reaches a boil, remove from heat and

stir in:  2/3 c. peanut butter

Add:      6-7 c. GF rice krispies, (We love the Erewhon Brand-Crispy Brown Rice). 

Spread into greased 9 x 13. Pat gently but don't firmly press them in.

Meanwhile, combine:  1 c. chocolate chips

                                 1 c. butterscotch chips(Guittard & Hershey are GF, make sure to check the package)

Microwave until melted- 1 minute increments, stirring in between.

Spread melted chocolate over the mixture.  Let chocolate set up and enjoy!  If you can't wait the fridge will help speed up the process!

For those of you who can't do dairy or soy, just melt 2 c. chocolate chips and don't use the butterscotch chips.

*Regular recipe:  use 1 c. sugar, 1 c. corn syrup, 1 c. peanut butter - everything else stays the same

This is linked back to Linda's Gluten free Wednesdays - check it out for lots of great recipes.

Dill Dip

I am the worst at eating raw vegetables.  So in an attempt to do better, I made this great dip from my friend Lexi.  It is simple, fast, easy to make low fat, and tastes great.  It also tastes great with chips.  I have used low fat everything, but feel free to do full fat or fat free.  This definitely makes the vegies go down!

Dill Dip

1 c. sour cream

2/3 c. mayonnaise

1 t. seasoning salt

1 t. dried dill weed, or 1 T. fresh

2 t. dried parsley, or 2 T. fresh

Mix and keep refrigerated.