Julia's Gluten-Free Egg Puff

By Julia McCrank

15 large or extra large eggs
1 cup half & half
1 red bell pepper, diced
2 cups shredded cheddar cheese

Directions: In a large bowl, scramble eggs. Combine remaining ingredients in the bowl. Spray a 9x13 pan with non-stick cooking spray. Pour mixture into the pan. Bake at 350 degrees for 45 minutes, or until golden brown and puffy.

Strawberry Pretzel Squares

Thank you, Heather Ridenour for this great recipe!

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

Directions: Heat oven to 350°F. Mix pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping; spread over crust. Refrigerate.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
Stir berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Chili Cornbread Salad

This is a great recipe from Jerrie Hooper of United Methodist Church in Temple, Oklahoma. My Grandma goes to church there and she loves this salad. It is a salad with no lettuce. It looks delicious and worth a try.

1 pkg. cornbread muffin mix
1 can 4 oz. chopped green chilies (undrained)
1/8th tsp. cumin
1/8th tsp. dried oregano
pinch of sage
1 cup mayo
1 cup sour cream
1 envelope. Ranch dressing mix
2 cans pinto beans, rinsed and drained
2 cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped bell pepper
1 cup chopped onion
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese

Directions: Prepare cornbread batter according to the package. Stir in chilies, cumin, oregano, and sage. Spread in greased 8 inch pan. Bake at 400 degrees for 20-25 minutes or until a toothpick in the center comes out clean. Cool completely.

In a small bowl, combine mayo, sour cream and ranch dressing mix. Set aside.

In a 9x13 pan, crumble half the cornbread. Layer with half the beans, dressing mixture, corn, tomatoes, bell pepper, onion, bacon and cheese. Repeat layers (the dish will be very full.) Cover and refridgerate at least 2 hours or over night. Enjoy!

Carrot Salad

1 1/2 pounds carrots, peeled and diced
1 onion, diced
1 green bell pepper, diced
2 T. olive oil
1 can tomato soup
1/4 c. vinegar
1/4 c. vegetable oil
1 tsp. salt
1 T. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. sugar

Directions: Drizzle a pan with 2 T. olive oil and  lightly saute carrots, onion and green bell pepper. Remove from heat while veggies are still crisp. Set aside to cool. In a bowl, combine remaining ingredients. Add the veggies and mix. Refrigerate for 8 hours and enjoy.

Pumpkin Bread

4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups oil
2 tsp. Cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1 T. baking soda
1 T. baking powder
1 tsp. salt
3 cups flour
1 1/2 cups pecans, chopped

Directions: Beat eggs and sugar together. Add oil and pumpkin, mixing well. In a separate bowl, stir dry ingredients together. Combine the dry and wet ingredients. Add pecans last. Pour into greased and floured loaf pans. Bake at 350 degrees for about 1 hour. Make sure a toothpick comes out clean in the center of the loaf. Do not under cook.

Baked Eggs and Cheese

1/2 c. butter, melted
9 eggs, beaten
1 1/2 c. milk
1 1/2 c. Bisquick
2 c. cottage cheese
3/4 lb grated cheddar cheese
1 1/2 tsp. pasley flakes (optional)
1/4 tsp. salt
1 1/2 tsp. dry onion

Pour butter into a 9x13 pan. In a large bowl, mix eggs, milk, Bisquick, cottage cheese, cheddar cheese, parsley flakes, salt and onion. Pour into pan. Bake at 350 for 40 minutes.

Southwestern Egg Bake

10 eggs, lightly beaten
1/2 c. flour
1 tsp. baking powder
1/2 c. butter, melted
Green  onions, chopped, to taste
1 (8 oz.) can chopped chilies
1 pt. cottage cheese
1 (16 oz.) pkg. shredded Monterey Jack cheese
Salsa

In a large bowl, combine eggs, flour and baking powder. Add melted butter, onions, chilies, cottage cheese, and Jack cheese. Mix until blended. Pour into a 9x13 inch pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35-40 minutes longer. Cut into squares. Serve hot with salsa.