Category Archives: Allergy Free Wednesday

Grandma’s Pumpkin Bread

Growing up my Grandma would make the greatest pumpkin bread. It was always moist and delicious. It turned into a tradition where each year for Christmas each Grandchild would get 2 loaves  (it would be 1 pumpkin and 1 Poppy Seed Bread). My younger sister and I were disappointed when we had to go gluten free because that meant no more Grandma’s bread. So when I found out that I can use my Gluten Free Pantry all purpose flour and make the poppy seed with no difference in taste and texture, I had to try it on the pumpkin bread recipe.

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Apple Cinnamon Bread

Today I decided to experiment. My son asked if I knew how to make an apple bread. While he loves my Banana Bread he has always loved apples more. So I set out to figure out an apple bread recipe. To be honest it was really easy. I just used the flour basics on the banana bread and then added/removed a few things. I tasted the batter and it was heavenly. I was hoping the bread would actually turn out as good as it tasted. It did!!!!!!! It was light, and moist and not dry one bit!

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Slow Cooker Orange Pork

This is a recipe we tried over the weekend. It was really flavorful and easy to make. I came across this in our local paper but of course had to change things up to fit my family’s liking.

What you need:

  • 2 tbsp Olive Oil
  • 3lbs pork tenderloin
  • 1/2 cup teriyaki sauce (check labels
  • 1 cup chicken broth (check labels)
  • 1 10oz jar Smucker’s sweet orange marmalade
  • 2 tsp fresh ginger, grated
  • 1/2 cup brown sugar
  • 3 cloves garlic
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes

Slice up the pork into bite size pieces. Heat Olive oil in skillet over medium heat  and brown tenderloin (do not cook through).

In a blender, mix teriyaki sauce, chicken broth, orange marmalade, fresh ginger, brown sugar, and garlic. Blend until smooth.

In a crock pot mix browned tenderloin with the sauce. cook on high for about 4 hours.

Serve with Rice!


This recipe was shared on Allergy Free Wednesdays! Stop by and check out the other great recipes!


Cheeseburger Pie

Heard this recipe on our local radio station and had to try it. I changed some things up to add more flavor so if you would like the original recipe you can go here (it just uses hamburger and onions then the topping). This will also make a really good breakfast casserole dish if you add some peppers, tomatoes, and maybe some ham or sausage instead of beef.

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Creamy Chicken Enchiladas

I received this recipe in the Roberts Dairy newsletter. I changed up a few things because well- the amount of meat just did not seem like enough and the kids and I don’t do green chiles. You can find the original recipe here. Below is how I made it

What you need:

Preheat oven at 350 and grease a 9X13 baking dish

Cook and shred the chicken breast and then mix in one packet of taco seasoning (i used 1/2 cup of water to help mix it with the chicken).

In a bowl mix condensed cream of chicken soup with yogurt and sour cream.

Spoon 3 tbsp of the cream mixture down the center of each tortilla, top with chicken and then with some shredded cheese (I estimate on how much cheese I used).

Roll up and place in baking dish seam side down. Spoon remaining cream mixture on top of the tortillas. Cover with foil and bake for 25-30 minutes. Sprinkle the top of the enchiladas with cheese and bake uncovered for about 5 more minutes (until cheese is melted).

Top with lettuce, diced tomatoes or salsa