Gluten Free Pie Crust

1 cup raisins
1 cup walnuts

Finely chop together in food processor. Press into pan.

Tingalings

2c sugar
1/2 c milk
1/2 c butter or margarine
3 c quick oats
2 tsp vanilla
3 tbsp cocoa

Put sugar, milk, and margarine in saucepan over medium and bring to a boil, keeping it stirred occasionally. Cook until soft ball stage. Remove from heat and stir in the oats cocoa and vanilla.

Use ice cream scoop to drop onto wax paper. Let cool (yeah right). Store in an airtight container.

Other things you can stir in: 1/2 cup peanut butter, stir in after the mix hits soft ball, stir until it melts in. Proceed like normal

1c coconut - stir in with oats.

Raisins, peanuts, etc.

Crimson Punch

1 76 oz can tropical punch mix
2 2-liters of Cherry 7 up
2 10 oz pkgs frozen strawberries, thawed

Prepare punch according to package. Mix all ingredients well in punch bowl.

Makes @ 48 cups of punch.

Homemade Taco Seasoning

1 tbsp chili powder
1 1/2 tsp ground cumin
1/4 tsp ea. garlic powder, onion powder, crushed red pepper, dried oregano
1/2 tsp paprika
1 tsp ea. sea salt, black pepper

Mix well. Store in airtight container.

Quiche

Breakfast Quiche
This makes two 9" quiches, which sounds like a lot, but it keeps really well. Since it takes a full package of most of the ingredients for two, it's easier to just make two.

1 twin-pack deep-dish pastry pie crusts
2 cups (one pint) half-and-half
4 eggs
1 cup chopped ham (I usually use the Hormel canned ham, one can is perfect. It's where the tuna is in most supermarkets.)
1 cup grated cheese (cheddar, or casserole blend)
1 cup chopped onion (or less, to taste. You can also use onion powder if you don't have onions on hand. I recommend the prechopped frozen onions, cause I'm lazy.)
salt-and-pepper to taste.

1) Take crusts out of freezer and wrappings. Leave on countertop to thaw a bit.
2) Preheat oven to 400 degrees.
3) Prick pie crust bottoms with fork all over, bake 5 minutes, pull back out. (this way the crusts aren't soggy.)
4) In large bowl, lightly beat 4 eggs. Beat in half-and-half, salt and pepper. Sit aside.
5) Sprinkle half of onions, ham, and cheese into each crust.
6) Pour half of egg mixture into each crust.
7) Bake at 400 degrees for around 35-40 minutes, or until egg filling is set and golden brown on top.

Enjoy! It keeps really well, just cover in foil and put in fridge after it cools. It's also a great thing to take to potlucks and family things, as it's easy to make in advance and it looks so much more complicated than it is. The crusts tend to burn a bit around the edges, if that worries you put a rim of tinfoil over the edges when you put them in to bake.
You can experiment with the fillings. I've used ham, broccoli and white cheeses; ground beef, cheddar, and bacon for a bacon-cheeseburger effect; and taco beef, green peppers and cheddar for a Mexican taste.

Sausage Balls

Sausage Balls

2 lbs. Sage Sausage (Jimmy Dean's my favorite)
4 c. shredded cheddar cheese
1/2 c. minced onion
1/2 c. celery, chopped fine
1 1/2 c. biscuit mix (like Bisquick)
1/2 tsp. garlic powder or minced garlic

Preheat oven to 375 degrees.
Mix everything together thoroughly.
Shape into into 1" balls. (If you're making for later, freeze at this step. Thaw when ready to use and cook normally.)
Bake on ungreased cookie sheet for 15 min or until golden brown.
Makes about 6 dozen.

For something different, try some ingredient replacements.
1) replace celery with cooked chopped broccoli.
2) fine chopped jalapeno peppers and add 1/2 tsp chili powder.
3) Replace one of the pounds of sausage with Italian sausage, add 1/2 tsp of Italian seasoning, and add some Parmesan cheese.

Buttermilk Pie / Buttermilk Crunch Sundae (like Mark's)

Buttermilk Pie

Unbaked 9 inch pie shell
1/2 Cup butter, softened
1 1/2 Cups sugar
3 Tbsps all purpose flour
3 eggs
1 Cup buttermilk
1 tbsp lemon juice
1 tbsp vanilla
Cinnamon for sprinkling over the top, if desired

In mixing bowl, cream sugar and butter together until light and fluffy.
Add in all remaining ingredients.
Sprinkle cinnamon over the top, if desired.
Bake at 350 for forty minutes.
Let cool and store in refrigerator.
You can also sprinkle nuts or powdered sugar over the top.
Buttermilk Crunch Sundae
To make the sundae, cut a piece of pie into chunks. layer it with
vanilla ice cream, nuts, and caramel. Yum!

Key Lime Pie

Fish House Key Lime Pie
MAKES 1 PIE
FOR THE PIE:
4 egg yolks
1 (15 oz) can sweetened condensed milk
1/2 cup fresh key lime juice
1 (9 inch) graham cracker crust
FOR THE MERINGUE:
4 eggs whites
4 tbsp sugar
1. Combine egg yolks and condensed milk. Mix together well. Add key lime juice and mix well again. Pour mixture into pie shell.
2. Beat egg whites until stiff peaks form, slowly adding sugar. Spread the mixture onto the pie all the way to the edge of the crust. Create peaks using back of a wooden spoon.
3. Bake in pre-heated, 300-degree oven until meringue is light brown. Cool before serving.

Instant Hot Spiced Tea

3/4 c. Instant tea
2 c Tang
2 small packages lemonade mix (Wyler's)
2 c. sugar
2 tsp. cinnamon
1 tsp. cloves

Mix together, store in airtight container. To serve, add two to three tsps of mix to a cup of hot water.

Mini Cheesecakes

Equipment: Muffin Pan, Aluminum Muffin Cups, Mixer, Mixing Bowl, Oven

Preheat oven to 375.

Blend together two 8-oz packages of cream cheese, softened; 2/3 c. sugar; 2 eggs; 1 tbsp ea. vanilla and lemon juice with mixer.

Set muffin cups in muffin pan. put a vanilla wafer round-side up in each pan. put about two tbsps of cream cheese mix in each cup.

Bake 15-20 min. Test for doneness with toothpick or uncooked spaghetti. Let cool, then chill in refrigerator. Top as desired with pie filling or whatever you like.