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    13 Recipes

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    Granny taught me the simplest ingredient that went into a cobbler. Since we have a son that has a gluten sensitivity, everything now must go through the gluten free process. We now use brown rice flour or white rice flour as a substitute for our simple cobblers.

    Recipe #489250

    I call these Restaurant Collards because they are so good, they taste like what you would get at a southern restaurant, seriously. I hope you enjoy this recipe, they are sweet and savory just how we like 'em in the south.

    Recipe #489242

    My Granny always told me that cobbler was easy, one cup of sugar, one cup of flour and one stick of what if you are gluten free. Does this same recipe apply. Absolutely, just use brown rice flour.

    Recipe #486848

    Using my medium thick chili recipe, with all the fixins, onions, cheese and corn chip scoops, arranged right, will look just like a sunflower. It makes a great presentation for fall chili night.

    Recipe #486826

    What an amazing low-carb twist on tuna melts. I was astonished at the fact the sweet peppers make perfect little placeholders for the tuna, they cook nicely in the oven, as soon as the cheese melts, you are ready to serve these up. Very easy, convenient, and healthy for Southbeachers, low-carbers or anyone wanting a new twist to your tuna melt.

    Recipe #477377

    The red alert or caution is that this may too good to be true, the flavors are scrumptious and the red slaw is kicking with nutrients. I came up with this creative summer slaw because I wanted to use red cabbage, and I happened to have red onions. The citrusness added with honey and pecans is sure to be full of flavor and the colors pleasing to the eye, this is an easy recipe and so rewarding to your tastebuds.

    Recipe #477376

    I am always creating something new in my kitchen, so when I stumbled upon the french onion potato salad idea, I decided to take it to the next level with serving a Tbsp. on half of a mini pepper. It is a perfect balance of sweet and savory, one perfect bite of cold flavors that will be perfect for any family reunion or warm summer picnics at the beach or park this summer. You can dress these up with bacon bits, crab, shrimp, or put your own twist on them. :)

    Recipe #477240

    Bring a little Cajun to your cheese spread with crawfish tails chopped up with sharp chedder, mayo, pimentos and pepper. You will love every perfect bite served on sandwich bread, topped on a bed of greens or spread on crackers. Try it on a hamburger...Yummy :)

    Recipe #477239

    After experimenting with gluten-free recipes, I discovered brown rice and almond milk works well for substitution of cream soups. This soup is southern comfort to the fullest, hope you enjoy it.

    Recipe #450553

    Ooh la la, these mushrooms will excite your tastebuds in every mouth watering bite. So many flavors, balanced to perfection inside a juicy white button mushroom. Great for brunch, an appetizers served as an entree tossed with pasta.

    Recipe #443424

    I discovered one day as I ran out of carrots, that I needed a substitute for my cake, and I stumbled upon sweet potatoes. Since they cook so easy, mashed up and are so moist, why not mix up in a cake batter. I also added a twist with a touch of nutmeg that goes a long way, and the two make a great combo. Instead of cream cheese icing, I decideing to make a whipped cream topping with a bit of nutmeg. Hope you enjoy

    Recipe #443333

    They don't call me the Sassy Chef for nothing, This onion pie is so delicious, a taste teaser, almost as good as "french onion soup" andthis dish has already acquired many fans. Since I love bread and soup, why not pull the two together in a harmonious ensemble of flavors... crusted dough, onions, beef and cheese. When the cheese melts on top and the broth meets the cheese, it looks so gourmet, and you will feel very proud of yourself. It makes a nice dish for any occasion.

    Recipe #443332

    This recipe if so simple, it calls for fivegranny smith apples, it takes a very short time to cook, and I use refrigerator crust that works very well and makes great outcomes.

    Recipe #443326

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