Tag: Egg Free

Raspberry Pretzel Jell-O

This Jell-O is more like a dessert than a side dish, but we always have it as a sweet side for Thanksgiving or special Sunday dinners. It takes a bit of time to make, but it’s deliciously like a cheesecake. And oddly enough, the best part of it is the buttery pretzel crust.

Usually for Thanksgiving, we make the crust the night before and the rest of it on Thanksgiving morning (so the crust doesn’t get soggy and the Jell-O doesn’t soak down into the filling).

If you’re making this gluten free, make sure to use gluten free pretzels.

Make it a meal with:

Raspberry Pretzel Jell-O

  • Servings: 12
  • Difficulty: medium
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A sweet, cheesecakey side for special occasions.

Ingredients

Crust

  • 2 c. crushed Pretzels (or crushed gluten free pretzels)
  • 3 Tbsp. Sugar
  • 3/4 c. melted Butter

Filling

  • 8 oz. Cool Whip
  • 1 c. Sugar (powdered sugar makes less grainy)
  • 8 oz. Cream Cheese, room temperature

Top Layer

  • 2 c. boiling Water
  • Large box of Raspberry Jell-O
  • 20 oz. frozen Raspberries

Directions

Crust: Mix all ingredients and press into a 9×13 pan, and bake for 8 minutes at 400°. Allow to cool.

Filling: Whip together all ingredients and gently spread over cooled crust, being careful not to incorporate crumbs into filling.

Top Layer: Pour boiling water into Jell-O powder and whisk until dissolved. Mix in frozen raspberries, then let thicken slightly in fridge (just a few minutes or it will set completely). Pour over cream cheese layer. Refrigerate until completely set.


Sparkling Potatoes

Sparkling potatoes in a Dutch oven are a camping classic, and I have many memories of having them during our camping excursions growing up. Or at Scouting events. We basically never go camping anymore, but it’s still fun to make these potatoes at home in the oven. Whether you’re having a “camping at home” night with s’mores or a Dutch oven night, they’re lots of fun. They do tend to be a bit greasy with all the cheese and bacon, so you may want to serve this with a less greasy main course or a nice fresh salad.

We’ve also made sparkling potatoes with leftover New Year’s ham instead of bacon. It’s pretty good and very similar to the regular kind, but bacon does make it better.

And of course this one is naturally gluten free.

Make it a meal with:

Sparkling Potatoes

  • Servings: 8?
  • Difficulty: easy
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It takes a bit of time and it’s fairly greasy, but it’s delicious.

Ingredients

  • 8 Potatoes, sliced (peeled or not, depending on your preference)
  • 1-2 Onion(s), chopped
  • 1 lb. Bacon
  • 1 tsp. Salt
  • Pepper to taste
  • 1 (+) can Sprite
  • Shredded Cheddar Cheese

Directions

Fry bacon and onions in bottom of pot. (If you want it less greasy, you can remove some bacon grease.) In same pot, add potatoes, salt, and pepper. Pour in Sprite. Sprinkle on a thick layer of cheese. Bake at 375° for about 1 hour or until potatoes are tender and cheese starts to brown.

(To save time, lately I’ve been cooking everything in a big ovenproof skillet beforehand to get the potatoes mostly done before putting it in the oven. Then I just pour in the Sprite and top with cheese, and basically cook until the cheese is melted and starting to brown a little.)

For cooking with charcoal: Dutchovendude.com says for a 12″ Dutch oven to be at 375°, place 20 coals on the lid and 6 under the oven. Don’t forget to rotate the oven every 10  minutes or so 1/4 turn.


Mashed Potatoes

Jeff is the mashed potato king. Whenever he makes them, they’re so buttery and creamy and amazing. The secret is adding sour cream or cream cheese, in addition to all the regular delicious stuff. If you don’t have sour cream, we generally do two sticks of butter instead of one. The measurements below aren’t precise yet, but we’ll measure more carefully next time we make mashed potatoes. And usually we’re too lazy to peel the potatoes–we just wash the potatoes and then cut them–but frankly it’s nice having the extra texture and fiber from the peels.

Of course this one is naturally gluten free–just make sure that your sour cream hasn’t been contaminated by previously spooning onto flour tortillas or anything else with gluten.

Make it a meal with:

Mashed Potatoes

  • Servings: 8?
  • Difficulty: easy
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The secret ingredient is sour cream.

Ingredients

  • 5 lb. bag Potatoes (peeled or not)
  • About 2 tsp. Salt in water
  • 1/2 c. Butter (or 1 c. Butter if not using any sour cream)
  • About ¼ c. Milk (or canned milk)
  • About 1 c. Sour Cream (optional, but delicious)
  • Salt and Pepper to taste

Directions

Peel and cut potatoes into about 1” cubes. Boil in salted water till tender but not mushy (about 15 minutes) OR bring to boil, turn off heat, cover, and let stand 2-3 hours. Drain. Add butter, milk, and sour cream and mash till smooth. For creamiest potatoes, use a hand mixer to mash. Add salt and pepper to taste, and more milk if you want a creamier consistency.

(For gravy, take drippings from pan and combine with about ¼ – ½ c. flour or corn starch and 1 – 2 c. water. Whisk smooth and bring to a boil–add more salt, flour, or water as needed.)


Green Beans & Bacon

We have this every year at Thanksgiving. The house is already full of delicious smells of turkey and hot rolls, then you add the beauty of bacon, and it’s glorious.

There are two ways you can make these beans. The first way is to do everything in the microwave–just put everything in a microwave-safe container with a lid and microwave for 20 minutes. The bacon does turn out floppy this way. We always used to use fresh green beans and then use the microwave method, either frying the bacon beforehand and then microwaving with beans or just putting the bacon in uncooked.

But lately we’ve been doing the stovetop method with frozen green beans. If you’re running low on time or want crispy bacon, you can cook the bacon in a pan on the stove until crispy, then add everything else and heat through. Either way is delicious. It can tend to be greasy, though.

And good news, this one is naturally gluten free.

Make it a meal with:

Green Beans & Bacon

  • Servings: 8?
  • Difficulty: easy
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Haha, a deliciously unhealthy take on a healthy vegetable.

Ingredients

  • 6 c. fresh Green Beans (about) or 2 pkgs. frozen Green Beans
  • ¼ c. Water
  • 1 pkg. Bacon
  • 1 Onion, chopped
  • Salt and Pepper to taste

Directions

For microwave method, wash and trim full-length fresh green beans and place in microwave dish with lid, pouring water in bottom. Cut bacon with scissors and fry on the stove, then pour bacon and onion over beans in microwave-safe dish (or cut up uncooked bacon and place on top of beans with onions); but don’t mix because of water in bottom. Microwave about 20 minutes or until done.

For stovetop method, cut up bacon and fry on the stovetop, drain a little grease, then add onion and green beans to pan (omit water), and cook until it reaches the desired tenderness. You may want to put on a lid and let it steam for a few minutes. Season with salt and pepper to taste.


Funeral Potatoes

A popular dish in the Mountain West is funeral potatoes, often served as a kind service to a mourning family (with ham) at a loved one’s funeral. Even though it’s associated with funerals, I look forward to enjoying these potatoes every time we have ham. Traditionally, it’s topped with bread or corn flake crumbs. But I’m not a fan of the crumbs–so I generally top with lots of cheese, which I am a fan of, haha. This is adapted from a cookbook, but with more cheese and no crumbs.

If you’re making it gluten free, you buy gluten free cream of chicken soup (which can be hard to find in stock, so plan ahead) or make your own version of it (I haven’t found a great option yet, though). Also be careful that your sour cream hasn’t been contaminated from touching flour tortillas in the past or something else with gluten.

Make it a meal with:

  • Ham or Salmon
  • Green Salad or Green Beans
  • Rolls

Funeral Potatoes

  • Servings: 8?
  • Difficulty: easy
  • Print


The perfect cheesy accompaniment to a ham dinner.

Ingredients

  • 32 oz. bag frozen Hash Browns
  • 2 (10 ¾ oz.) cans Cream of Chicken Soup (or gluten free cream of chicken soup)
  • 2 c. Sour Cream
  • 1 c. shredded Cheddar Cheese (plus extra cheese to top)
  • ½ c. Butter, melted
  • 1/3 c. Onion, chopped

Directions

In a large bowl, combine soup, sour cream, 1 c. cheese, butter, and onions. Gently blend hash browns into mixture until well mixed. Turn out into a greased 9×13 pan. Top with a generous layer of cheddar cheese. Bake at 350° for 30 minutes or cheese is lightly brown.


Garlic Spaghetti

We often had garlic spaghetti served with chicken parmesan, and I almost enjoyed the side dish spaghetti more than the main dish, haha.

If you’re making it gluten free, of course make sure to use gluten free spaghetti.

Make it a meal with:

Garlic Spaghetti

  • Servings: 6?
  • Difficulty: easy
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A wonderful accompaniment to Italian main courses.

Ingredients

  • ½ c. Butter
  • 2 tsp. Garlic, minced (or ½ tsp. Garlic Powder)
  • 1 lb. Cooked Spaghetti (or gluten free spaghetti)
  • Salt and pepper to taste

Directions

While the spaghetti is draining in the colander, melt butter in spaghetti pot and let garlic cook with it. Add rest of ingredients and mix well.


Broccoli Apple Bacon Salad

Even if you’re not a fan of raw broccoli, the bacon and onion add a wonderful flavor to this fresh salad. It’s a great departure from plain iceberg salad in a bag. We don’t make it much anymore, but it’s still delicious.

And luckily Brianna’s Poppy Seed Dressing is gluten free, so this whole salad is naturally gluten free.

Make it a meal with:

Broccoli Apple Bacon Salad

  • Servings: 6?
  • Difficulty: easy
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A great bacony departure from regular iceberg salad.

Ingredients

  • 1 bag fresh Broccoli
  • 8 Bacon Strips, cooked and chopped
  • 1 Apple
  • ½ Onion
  • ½ c. Pecans
  • ¼ c. Craisins (optional)
  • ½ bottle Kroger or Brianna’s Poppy Seed Dressing

Directions

Cook and chop bacon. Then combine all ingredients and toss.


Bavarian Potato Salad

I know people hear “German potato salad” and they think of a weird hot salad. But at least on my mission in Southern Germany and Austria, I had a LOT of potato salad and never had it served hot. Mostly it was beautiful golden potatoes, delightfully oniony, and in a vinegary broth.

This recipe is adapted from one in a Bavarian cookbook that I bought in Germany. Haha, German cookbooks sometimes aren’t very specific, just saying things like “oil” and “some vinegar”, so I tried to figure out a little more specific quantities for an authentic taste. You may end up with a fair amount of liquid in it. We don’t make it very often because my family doesn’t like vinegar, but it’s good if you’re looking for a more authentic recipe.

And this one is naturally gluten free.

Make it a meal with:

Bavarian Potato Salad

  • Servings: 10?
  • Difficulty: medium
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Oniony, vinegary, and full of Bavarian flavors. It does take a bit of time, with cooking, peeling, and cutting potatoes.

Ingredients

  • 3 lb. bag Yukon Gold potatoes
  • 1 c. Vegetable Broth
  • Salt and Pepper to taste (you’ll need quite a bit of salt)
  • ½ c. Vegetable Oil
  • 1 ½ c. White Vinegar
  • 1 small White Onion
  • 2 heaping Tbsp. chopped fresh Parsley

Directions

Steam potatoes (about 15-20 min.), then peel and slice, cutting slices in quarters. Warm the vegetable broth, then add salt, pepper, oil, vinegar, onion, and parsley. Pour over potatoes. Mix well and let it absorb for at least half an hour. Adjust flavors as needed.


Bottled Fruit

I have fond memories of using the cherry pitter to punch out the pits from dozens of cherries, and the house filled with the smell of bubbling tomatoes in the fall. The smell of cooking tomatoes is still one of my favorite smells in the world and reminds me delightfully of childhood. And the first time I ever bottled anything on my own (pears from the tree in Provo), I felt like a real accomplished pioneer, haha. Just make sure to save your bottles and buy new lids every year because the lids can only be used once.

*Make sure to look up cook times for your specific altitude and canner, in order to cook properly and prevent botulism. The times I provide are for my specific canner and altitude.

And of course these are all naturally gluten free.

Bottled Fruit

  • Servings: 1qt
  • Difficulty: medium
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For food safety, please check your canner’s specific cook times.

Ingredients

For each 1 qt. bottle, you’ll need:

  • Fruit of Choice
  • ½ c. Sugar
  • 1 Vitamin C Tablet (500 mg)
  • ½ c. Boiling Water
  • (More Boiling Water to fill)

Fruit Cocktail:

  • 18 c. Pears (about 20 pears)
  • 24 c. Peaches (about 30 peaches)
  • 8-10 c. Green Grapes
  • 12 c. Pineapple Tidbits (one large can)
  • 7 stemless Maraschino Cherries cut in half (per bottle)

Directions

Make syrup in bottom of bottles by combining sugar, tablet, and ½ c. boiling water. Swirl till sugar is dissolved. Add fruit. Add extra boiling water till ½” from top of bottle. Slide knife down the side to make sure any bubbles come to top. Wipe top of bottle. Put on lid and cap, and tighten. Steam can according to table of instructions with steam canner (can also look up online).

Fruit Cocktail

Mix all but cherries in a large bowl. Fill in layers and place cherries on top. Makes several quarts.

Tomato Sauce

Remove leaves and cores, then liquefy tomatoes in blender. Pour into large pot and boil until volume reduces to half. Then fill bottles to ½” below top and seal as usual.

Steamer instructions: Put 6 c. water in bottom of pan, put on grill/grate and turn on high. Place bottles on grate, making sure bottles don’t touch. Cover with dome lid. Wait for steam to come out of hole in steady stream of 8”. Start timing at this point. If it gets too strong, turn down. (At my altitude, pears=30 min., cherries=20 min.) When time is done, turn off and tip lid with steam going toward back and pull off quickly so as not to hit your face with steam. Remove bottles with bottle lifter to towel-covered surface and allow to sit overnight. Check for seal by tapping top. If not sealed, put in fridge and use right away. Most lids will pop as you lift dome off or soon after, even up to an hour later. (For pint bottles, use half recipe and check chart for time.)


Baked Apples

The perfect accompaniment to any cold-weather dinner, either as a side dish or a dessert.

And this one is naturally gluten free!

Make it a meal with:

Baked Apples

  • Servings: 4
  • Difficulty: easy
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Cook time may vary based on the size of the apple.

Ingredients

  • 4 large baking Apples
  • ¼ c. Brown Sugar
  • 1 tsp. Cinnamon
  • ½ c. chopped Pecans
  • 1 Tbsp. Butter
  • ¾ c. boiling Water

Directions

Preheat to 375°. Core apples and make hole 2” wide. You want a nice big hole so you can fit as much filling as possible. In small bowl, combine brown sugar, cinnamon, and pecans. Place apples in 8×8 pan and stuff with mixture. Cut the butter in quarters and place a piece of butter on top of each apple. Add boiling water to pan, bake 30-40 minutes. Test doneness with a knife. When apples are done, spoon the hot juices over the apples.