For the cake, I used 2 boxes of Betty Crocker's Gluten Free Yellow Cake Mix and baked in 2 square glass cake pans. The recipe below is for a very sweet, rich buttercream frosting using coconut milk. This is from Gluten-free goddess. I'm writing it as it is written, but I useed regular butter. I used apricot jam as a filling between the two layers. There was plenty of frosting for the top and sides.
You can decorate with flaked coconut.
I really can't remember the first time I had eggs with hot dogs - I know it was many, many years ago. I think it comes from the days when we use to fry bologna slices. It's good with just the eggs and dogs, but also good with diced green bell peppers and diced onions with cheddar cheese. I serve this with orange slices, English muffins, and sliced tomatoes. Preparation and cooking times are an estimate.
I am not a big fan of beets, but know they're good for you so I do eat them. I came across the recipe below in The American Bed and Breakfast Cookbook, submitted by the Hallcrest Inn, Inc. in North Carolina. I'm listing the recipe as it is in the book, but I changed it for us. I added a little sugar to mine as well as the changes listed below. It does make a pretty presentation when put on a lettuce lined plate. I also cut it down to only using one jar. Did not time how long it takes.
This is from Best Recipes from the Backs of Boxes, Bottles, Cans and Jars. Don't know why they are called Campfire Potatoes. I did not use Smokey Sharp Cheese as the recipe calls for; I used sharp cheddar cheese.
I have an excess of applies, so thought I'd try this combination of ingredients. Sliced apples cooked with a combination of milk, brown sugar,cinnamon, peanut butter and Heath candy chips (for cookies). A nice recipe to serve with sausage links and scrambled eggs , and a whole wheat bagel with cream cheese, or with pancakes. The sauce is good to dip the sausage links in.
I do not remember where I got the recipe for the Snowcap Spread. Since this is Pecan Month, here is a spread for crackers from the Colorado Cachet cookbook. Though the recipe indicates putting the pecan pieces on top, I just mix them into the spread. I have also altered this to include 1/3 cup diced green olives
8 ounces deviled ham, and 1/4 cup diced red bell pepper. (This is really mixing another recipe (Snowcap Spread with the Pecan Spread)
A different waffle that I like to serve company. The recipe says to cook the raisins in boiling water for 5 minutes, then drain and chop. I don't do this. I just add the raisins. The recipe also says to use cake flour. You can have these for breakfast or serve them as a dessert with ice cream or with whipped cream. I found this recipe in the High Altitude Cookbook and tried this recipe for the first time in 1989. If you know company is coming ahead of time, you can mix the dry ingredients early; then all you have to do is add the wet ingredients.
I had this as a dip with baked chicken tenders. The recipe calls for 1/4 cup dry mustard. This is very hot, so I cut down to using 3 tablespoons. Because it has mayonnaise, I find it very different than regular mustards. Make sure you stir constantly. I checked some of the mustard recipes but did not find one with mayonnaise included.
Basic green salad with a sweet mayonnaise dressing. Guessing on the measurements as I just add what I think will work. I use a shallow Teak wooden salad bowl that is only about 2 inches high so all the small ingredients don't fall to the bottom and get lost like they would in a deep bowl. Using a shallow dish, you can make a real pretty display. If you're not a radish fan, you'll be surprised how good they are with this dressing.
Basic green salad with a sweet mayonnaise dressing. Guessing on the measurements as I just add what I think will work. I use a shallow Teak wood salad bowl that is only about 2 inches high so all the small ingredients don't fall to the bottom and get lost like they would in a deep bowl. Using a shallow dish, you can make a real pretty display. If you're not a radish fan, you'd be surprised how good they are with this dressing.
I believe this is from Family Circle, January/February 2007. This salad does not contain meat. I'lm listing it exactly as specified, but I did cut the recipe in half and also used pecans instead of walnuts. Think you could add craisins. I also have seen different recipes using cinnamon bread.
My husband made a very bland tasting meatloaf. The next day I cut the loaf into slices, dipped them in an egg and then seasoned flour and fried them as you would a chicken fried steak. Tasted pretty good with a white or brown gravy.
This is a recipe from The American Country Inn and Bed and Breakfast Cookbook, 1990, Volume 2 submmited by The Shire Inn in Chelsea, Vermont. Similar to regular Broccoli salads but different by adding rotini tri- colored pasta.