Fiesta Sandwich Spread
INGREDIENTS:
1 lime, juiced
1 small bunch cilantro leaves
2 jalepeno peppers, seeded
½ cup mayonnaise
2 cloves garlic, crushed
DIRECTIONS:
Mix together in food processor until smooth. Refrigerate.
Spread on toasted gf bread.
Lettuce, sliced tomato, black olives, shredded cheddar cheese, smoked turkey breast.
Recipe adapted from Pampered Chef
Easy Zucchini Quiche
INGREDIENTS:
3 cups sliced zucchini
½ cup onion
3 eggs
½ teaspoon sea salt
½ cup grated x-sharp cheese
½ teaspoon oregano
1/3 cup canola oil
1 cup Gluten-free baking mix
DIRECTIONS:
Mix all ingredients together. Spray pan with non-stick baking spray.
Bake 350 in 13” x 9” pan for 30 minutes or until golden brown.
Potato Candy
INGREDIENTS:
2 tablespoons cold mashed potatoes
½ teaspoon milk
½ teaspoon vanilla
1 teaspoon butter, softened
Powdered sugar
Peanut Butter
DIRECTIONS:
Mix potatoes, butter, milk, and vanilla. Add powdered sugar (about 1 pound) until consistency of pie dough. Divide dough into 2 or 3 parts. Roll between wax paper sheets. Refrigerate. When cold, spread peanut butter over dough. Let warm to room temperature for a few minutes. Roll as for jelly roll. if dough begins to crack while rolling, let warm a few more minutes. Refrigerate rolls before slicing.