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Recipes
Berry, Berry Pie, GF
By MaryEllen
This pie, combine blueberries, raspberries and strawberries, all of which are low FODMAP in certain amounts
- Topping:
- 1 1 1 cup (198 g) sugar
- 1/3 1/3 to 1/2 (37 g) to 1/2 cup (56 g) cornstarch
- 1 1 2 pound 2 ounces (510 g) fresh blueberries
- 1 1 1 pound (455 g) fresh strawberries, hulled and roughly chopped
- 12-ounces 12-ounces (340 g) fresh red raspberries
- 1 1, 1, recipe GF Pie Crust (double)
- 2 2 2 teaspoons lactose-free whole milk
- 1 1 1 tablespoon sugar, (optional)
Fresh Blueberry Cobbler
By MaryEllen
Easy and too good for words
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup whole milk
- 1/3 cup butter, melted
- 2 cups fresh blueberries
- 1/3 cup sugar
- 1 teaspoon vanilla extract
Sugar Pumpkin Pie Nuts
By MaryEllen
Place assorted nuts into a large bowl, set aside
- 1 lb assorted TJ’s Nuts (TJ’s Raw Cashew Pieces, TJ’s Raw Pecan Pieces, TJ’s Walnut Halves & Pieces)
- 1 cup TJ’s Whole Milk
- 1 1/2 cups TJ’s Sugar
- 3/4 tsp TJ’s Salt
- 2 tsp TJ’s Pumpkin Pie Spice
- 1 tsp TJ’s Vanilla Extract
Coffee Cake GF
By MaryEllen
It’s a wonderful dish to serve for out-of-town guests, too – I hope your family enjoys it as much as ours does!...
- toppings:
- 1 1/2 cups gfJules™ Gluten Free All Purpose Flour
- 1/4 cup granulated cane sugar
- 1 Tbs. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup milk, dairy or non-dairy
- 1 tsp. pure vanilla extract
- 1 egg (or egg substitute)
- 1/4 cup canola or safflower oil
- 1/4 cup vanilla yogurt, dairy or non-dairy (e.g. So Delicious® Coconut or Soy Yogurt)
- 1 tsp. cinnamon or pumpkin pie spice
- 3 Tbs. brown sugar
- 2 Tbs. softened butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
- 1 large apple, peeled and sliced (optional)
Sticky Ginger Soy Glazed Chicken
By MaryEllen
Once marinated you can cook your chicken in a skillet or on a grill (I almost used my George Foreman, but decided a...
- MARINADE
- 1/4 cup brown sugar $0.16
- 3 Tbsp soy sauce $0.26
- 2 cloves garlic $0.16
- 1 Tbsp fresh ginger, grated $0.05
- Freshly cracked pepper $0.05
- 1 Tbsp cooking oil $0.04
- CHICKEN
- 8 boneless, skinless chicken thighs (about 1.75 lbs total) $7.10
- 1/2 Tbsp cooking oil $0.02
- GARNISHES (optional)
- 2 green onions $0.17
- 1 tsp sesame seeds $0.07
Blueberry Grunt
By MaryEllen
Also known as blueberry slump, these are dumplings that cook on top of bubbling blueberries
- Dumplings:
- 4 cups blueberries
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 cup flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 3 tablespoons milk
- 2 tablespoons unsalted butter, melted
- Whipped cream:
- 1 cup cold whipping cream
- 1 teaspoon vanilla
- 1 tablespoon confectioners' sugar
Reuben Sandwich Casserole
By MaryEllen
1. In a large bowl, combine drained sauerkraut, onion, parsley and caraway seed
- 1 32-ounce jar sauerkraut, rinsed and drained
- 1/2 cup chopped onion
- 1/4 cup snipped fresh parsley
- 2 teaspoons caraway seed
- 4 cups shredded Swiss cheese
- 1-1/3 cups Thousand Island salad dressing
- 1 pound thinly sliced cooked corned beef, coarsely chopped
- 1/2 cup butter or margarine
- 6 slices rye bread, cut into 1/2-inch cubes
Fruit Filled Pork Roast
By MaryEllen
Joyce Buzinski found this recipe when she was told she had to make dinner for Michael's soon to be in-laws! All we
- 2 2 2 Tablespoons unsalted butter
- 3 3 3 small shallots, finely minced
- 3 3 3 cloves garlic clove, minced
- 2 2 1 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 1/2 1/2 cup apple cider or apple juice
- 1 1 1 cup pitted prunes
- 8 8 8 dried peach halves, cut into thin strips
- 2 2 2 slices lemon
- 1/2 1/2 1/2 teaspoon pepper
- 1/4 1/4 1/4 teaspoon salt
- 4 4 4 pound boneless pork loin roast, at room temperature, butterflied
- 1 1/2 1 1/2 1/2 teaspoon fennel seed, crushed finely
- APPLE CIDER GRAVY
- 1 1/4 1 1/4 1/4 cup chicken broth or water
- 1 1/4 1 1/4 1/4 cup apple cider or apple juice
- 4 4 4 dried peach halves, diced
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon pepper
- GRAVY
- 10 10
- 325°F Temperature: 325°F
- Nutrition Facts
- 1/10 Serving size: 1/10 of a recipe (15 ounces).
- 2000 daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- 463.8 463.8
- 112.02 From Fat (24%) 112.02
- % Daily Value
- 12.51g 19% 12.51g 19%
- 4.88g 24% 4.88g 24%
- 105.9mg 35% 35%
- 282.61mg 12% 12%
- 1524.71mg 44% 44%
- 46.27g 15% 46.27g 15%
- 2.54g 10% 10%
- 6.5g 6.5g
- 44.38g 89% 89%
- Tips
- to to can be difficult to find. I substituted dried apricots. I also used a package of mixed fruit instead of the prunes and added apricots to the filling as well.
- Reviews
- 4 4 1/17/2009 stars - ME 1/17/2009
Chocolate Ricotta Mousse
By MaryEllen
In a food processor, blend the ricotta, sugar, and melted chocolate until smooth
- 1 15-ounce container ricotta (about 2 cups)
- 2 tablespoons confectioners’ sugar
- 4 ounces semisweet chocolate, melted, plus more, shaved, for topping
Cinnamon Bun Pancakes
By MaryEllen
From RdJ
- Swirl:
- 1/4 cup pecans, toasted
- 1/2 cup brown sugar
- 1 t. cinnamon
- 1/4 t. baking soda
- 4 T. butter, melted
- Toss all but butter into food processor and grind fine. Stir in butter. Scrape this into a small ziptop bag and set aside.
- Glaze:
- 4 T. butter, softened
- 2 ounces cream cheese, softened
- 1/2 t. vanilla
- 1 to 2 T. milk
- Beat together all but milk until smooth. Thin with a little milk. Scrape this into a small ziplock bag and set aside.
- Batter:
- 2 T. butter, melted
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 cup flour
- 1 T. sugar
- 1 t. baking powder
- 1/4 t. baking soda
- 1/4 t. fine salt (not coarse, not Kosher, not sea)