Gluten-free Dairy-free Banana Waffles

Gluten-free Dairy-free Banana Waffles

• 1 1/2 c. almond flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon (optional)
• 4 large eggs, beaten
• 2 - 3 ripe bananas, mashed
• 1 tsp. vanilla extract
• chopped pecans (optional)

Preheat waffle iron.  Mix dry ingredients together before adding wet ingredients (except pecans.)  Mix well with fork.
Grease waffle iron.  Drop batter onto waffle iron per waffle iron directions.  Optional - sprinkle with pecans.  Bake waffles until done.  Remove and serve.

Pulled Pork Salad

I tried an Applewood Pulled Pork Salad from Subway and figured I could make it at home!  Here's what we did:

Pulled Pork Salad

• 2 to 3 c. pulled pork in sauce (I use this Crockpot Pulled Pork recipe)
• 4 to 6 c. torn salad greens
• pickled banana peppers
• dill pickle slices
• sliced black olives
• 2 diced tomatoes
• diced or sliced red onion

your choice of dressing (we like ranch dressing on this)

Crockpot Pulled Pork

This is typically served on buns, sometimes with coleslaw. 
Crockpot Pulled Pork

• 2 to 3 lb. pork roast
• 1 Tbsp. paprika
• 1 Tbsp. salt
• 1 tsp. ground mustard
• 1 tsp. garlic powder
• 1 tsp. brown sugar
• Your favorite BBQ sauce

Mix paprika, salt, mustard, garlic powder, and brown sugar.  Rub over all sides of the pork roast.  Place roast in crockpot, cover and cook on low for 7 to 9 hours (may add 1/4 c. water if you like).  Remove roast from crockpot and let cool slightly on a plate before shredding the meat strands with 2 forks.
Mix 1/4 to 1/2 c. BBQ sauce with liquid in the crockpot (if you didn't add water to the roast, you will want to add 1/4 c. water now.)  Stir with a wooden or rubber spatula until smooth.  Add pork back to the crockpot and stir well to mix in BBQ sauce.  May add more BBQ sauce if desired.

Pizza Salad

After enjoying a local pizzeria's Italian salad, we decided to make something similar at home.  YUM!


Pizza Salad
beyond the lettuce, pick your options:

• 4 to 6 cups torn salad greens
• 1 can olives, sliced
• 3 oz. sliced pepperoni, cut into quarters
• 2 large tomatoes, diced
• 1 red onion, diced
• 1 sweet bell pepper, diced
• 4 oz. fresh or canned mushrooms
• 1 to 2 oz. chunked ham (not canned)

Your choice of dressing (we like the Creamy Italian)

Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

• 4 cups powdered sugar
  2 package (8 oz each) cream cheese, softened
  1 lb. can solid-pack pumpkin
  1 tablespoon cinnamon
  1 teaspoon allspice
  1/2 teaspoon cloves

Cream together and serve in a small to medium size carved out pumpkin and serve with ginger snap cookies.

Easy Crab Dip

Easy Crab Dip

• 8 oz. tub cream cheese, softened
• 1/2 c. seafood cocktail sauce
• 6 oz. can crabmeat, well drained

Spread cream cheese across bottom of a small serving plate  Spread cocktail sauce over cream cheese.  Sprinkle crabmeat chunks over sauce.  Serve with bagel chips or Triscuits.

Salmon Spread Appetizer

Salmon Spread Appetizer

• 2 c. Greek yogurt
• 15 oz. can red or pink salmon, drained with skin and bones removed
• 1 Tbsp. Miracle Whip
• 1 Tbsp. fresh chopped parsley
• 1 Tbsp. chopped green onions
• 1/4 tsp. dill weed
• 1/4 tsp. thyme

Mix all ingredients together 2 to 4 hours before serving.  If liquid puddles appear after it's sat a while, just stir.
Serve with pita chips.

Ranch Oyster Crackers

These are a favorite snack at family gatherings!

Ranch Oyster Crackers

• 1/2 c. vegetable oil
• 1 pkg. ranch dressing dry mix (or use 1 Tbsp of my homemade ranch dressing mix)
• 1/2 tsp. garlic powder
• 1/2 tsp. dill weed
• 1 large package oyster crackers

Heat the oil in a pan until hot.  Turn heat to low and add the remaining ingredients.  Mix very well - about 5 minutes.  Place in an airtight container.  Toss occasionally for 12 hours.

Pumpkin Latte

I'm not a coffee fan at ALL, but my DD made this one night and even I enjoyed a few sips!   The pumpkin makes it a little grainy, but it's the real thing, not a flavoring.


 Pumpkin Latte
Whisk 2 1/4 c. milk, 1/4 c. sugar, 3 Tbsp. canned pumpkin, 1 Tbsp. vanilla, 1/2 tsp. pumpkin pie spice (we used 1/2 tsp. cinnamon with dashes of nutmeg, ginger, and cloves), and 1/4 c. instant coffee or espresso in a saucepan; bring to a simmer.  Pour into 2 mugs (we served with marshmallow creme.)