Honey Cornbread Waffles

I saw a recipe for some maple waffles with chili on top, and knew I not only had to make a gluten free version, but I wanted to make it a honey cornbread waffle! And this delicious meal was born. I love corn bread with my chili, and this is such an easy way to have both. It's also a great way to make a big pot of chili, and eat the leftovers in a different way on day two.

Honey Cornbread Waffles

1 c cornmeal
1 c brown rice flour mixture
1/2 t xanthan gum
2 T baking powder
1/2 t salt
1/4 c sugar
1/3 c oil
3/4 - 1 c milk
1 egg
1/4 c honey

Mix all ingredients together and scoop into your waffle iron. Cook until crispy. Serve topped with chili, or syrup.

Yields: 6 waffles

Salsa Chili (Crockpot)

I know it's not chili season, but I've been craving chili recently. I love to eat it on top of a hot dog, or even with a side of corn bread. This recipe is easy, and made in a crock pot. I make mine with lean ground turkey instead of ground beef, and my manly meat husband can't tell the difference!

Salsa Chili

1/2 lb ground lean turkey (cooked)
1 can kidney beans (rinsed)
1 can black beans (rinsed)
24 oz chunky salsa
1 can diced tomatoes (un-drained
1 lg onion (chopped)
1 can tomato sauce
1/2 t dried oregano
1/4 t garlic powder
1/8 t thyme

Mix all ingredients into the crock pot and cook on low for 9 hours or on high for 4 hours. If desired, add 1/2 c green yellow and red bell pepper 30 minutes prior to serving.

Yields: 6 - 8 servings


We like to top it with cheese and sour cream, and Dave loves to add tortilla chips. Sometimes I add corn to the mix (like above), and sometimes I make it with extra bell peppers. It's a pretty flexible recipe.

Crunchy Peanut Butter Cookies

This is the easiest Peanut Butter Cookie recipe ever! It's not super sweet, and it's more of a crunchy cookie than a soft one. These bad boys are delicious! They're small too, so you have to be careful or you'll realize you just ate 6 cookies. My favorite part is all the ingredients are common in any pantry. So if you're at your mom's house and you need to whip up a batch of something gluten free, this is the recipe for you.

Crunchy Peanut Butter Cookies

1 c chunky peanut butter
3/4 c brown sugar
1 large egg
3/4 t baking soda

Mix the peanut butter and brown sugar together. Add remaining ingredients and whip until well combined. Scoop 1/2 T of batter onto a silicone mat or a parchment lined baking sheet. Bake 350 for 10 minutes or until the bottom slightly starts to brown. These are really soft when finished, so I left them on the pan for a few minutes until they firmed up a bit. Then transfer them to a cooling rack.

These would be delicious with extra peanuts, chocolate chips, dipped in sugar, or even with a different kind of nut butter (almond, or even Nutella would be delicious).

Sweet Pulled Pork (Crock Pot)

I love Cafe Rio! I am proud to say I discovered it at it's original location 3 years after it opened. It's my go to Mexican joint. That being said, of course I make my own version of their pulled pork at home. We eat it on salads, in burritos, with a side of mashed potatoes, on baked potatoes, and even on a bun as a sandwich. It's just so good.

And if for some crazy reason you can't eat an enormous pot in one setting, the leftovers freeze great! I scoop it into a ziplock bag and flatten and freeze. That way it stacks really well.

Sweet Pulled Pork

5 - 6 lb pork roast
2 cans Dr Pepper (I use caffeine free, but don't use diet)
1 1/2 c brown sugar
3/4 c white sugar
1 clove garlic (minced)
7 oz. chilies in sauce (do not drain)
6 oz. red taco sauce (mild)
1 t dry mustard
1 t cumin
1/4 cayenne pepper

Place roast in your crockpot, cover half way with water and cook on low for 12 hours. Drain pork. Slightly break up the pork so there is more surface area to soak up the seasonings. Add all ingredients and cook for an additional 6 hours. If you like your pork really shredded (like above), 2 hours before serving shred pork completely.

This is delicious as a taco salad (with tomatoes, beans, lettuce, tortilla chips and dressing), makes a fabulous burrito with a spicy mango salsa, or even is tasty on a bun as a pulled pork sandwich (Think white cheese melted on top). My husband like larger chunks when making a sandwich, so consider what you want to do with this when shredding. Also, if 5 lbs of pork sounds daunting, you can half it or even make it all and freeze some of the pork. It reheats great!