APPLE CINNAMON PANCAKES

1/2 cup applesauce (with cinnamon)
1 apple, shredded or chopped very fine (I used a Pink Lady Apple)
1/2 cup Greek Vanilla Yogurt
2 eggs
2 cups Pamela's Gluten Free Baking Mix
1 T vegetable oil
1 tsp cinnamon
1/3 cup orange juice
1/2 cup (or more) Almond Milk (Original, Unsweetened)

Lightly blend all the wet ingredients. Add the baking mix stirring to just mix the flour. Let it sit for about 15 minutes or so before baking on skillet set at 350 degrees.

Spicy Flank Steak

1-1/4 pounds flank steak, sliced thin
6 scallions, finely chopped
1 cup cider vinegar
1/2 cup reduced sodium, gluten free, soy sauce
1/2 cup honey
2 T sugar (or agave)
2 T grated peeled fresh ginger (must be fresh!)
4 garlic cloves, minced
4 tsp Asian fish sauce
2 tsp chili garlic sauce (also from the Asian section)

If you place the steak in the freezer in advance, remove it to the fridge the day before you want to use it. If it's partially frozen, it will slice easier!

Combine all other ingredients in a large container, or a ziplock bag. Add the steak and marinate for approximately 2 to 4 hours.

If you want kabobs, soak the wooden skewers in water for at least 30 minutes before you put the steak on them. If you don't want kabobs, place the steak directly onto a broiler pan. You can either grill them on the grill or broiler them, either way. Be careful not to overcook them or you'll end up with jerky! (Which actually isn't that bad!)

Take remaining liquid, marinade, and pour into a saucepan. Bring to a boil, reduce heat, and allow to reduce and thicken. Stir often. Use as a dip, or put the steak over rice and top with some of the sauce. It's SO yummy!!!

You could either stir fry some veggies, or serve this with rice and a salad.

Vegetable Frittata

7 red potatoes, cubed and boiled for 10 minutes
1/2 of leek, chopped
1 pkg sliced mushrooms
3 cloves of garlic, chopped or grated
1/2 of bunch of asparagus, chopped
1 green zucchini (small)
1 yellow zucchini (small)
8 eggs
2 cups milk (I used almond milk)
1/2 tsp salt
1/2 tsp Thyme
1 cup shredded cheese (your choice)

Place boiled potatoes in buttered 9x13 inch baking dish (I actually used the larger one). Place zucchini on top of potatoes.  Saute the leek, mushrooms, garlic and asparagus in 1 Tlb oil for approximately 7-8 minutes. Combine with potatoes and zucchini.  Blend eggs and milk together with salt and Thyme. Pour over vegetables. Bake at 350 for 35-45 minutes, or until egg is set. Watch the bottom of the pan, the egg will burn if overcooked. Place cheese on top of cooked frittata and place back in the oven just until the cheese melts.

My FAVORITE thing to top it with is Harry & David's Mango Chutney Relish, or their Pepper and Onion Relish (Original) is my second choice.  http://gifts.harryanddavid.com/search?w=pepper%20and%20onion%20relish

Pina Colada Trifle

I got this recipe off of Pinterest, posted from Food.com. I tweaked it to suite my gluten free diet for our Easter celebration. IT WAS INCREDIBLE!!! No one even knew it was gluten free either! I also increased the amount of ingredients in the cream. That's the thing about a trifle, you can never have TOO much cream!

CREAM
1 pint heavy whipping cream
1/2 tsp rum extract
1 large jar (13 oz) Marshmallow Cream
1 large can (20 oz) crushed pineapple, drained, reserve liquid
4 large bananas
1 jar Maraschino Cherries
2 cups flaked coconut

Whip heavy cream until stiff. Add rum extract. Combine marshmallow cream and drained pineapple. Add 1-2 tablespoons of reserved pineapple liquid to marshmallow cream. Fold marshmallow mixture into whipped cream.

Bake 1/2 cup coconut in 350 degree oven in a pie tin, or something, until golden brown. You can stir it every few minutes.

BLONDE BROWNIE
2/3 C melter butter
2 C brown sugar
2 large eggs
2 C Pamela's Gluten Free Flour Mix
1 tsp baking soda
1 tsp salt
2 tsp Vanilla extract

Combine melted butter and brown sugar. Add eggs and vanilla extract, then mix until blended. Combine dry ingredients and mix into wet ingredients until just barely blended. Do NOT over mix. Bake in buttered 9x13-inch pan at 350 degrees for approximately 25-30 minutes. Cool completely. Slice into small squares.

LAYERING
Small amount of cream, then 1/3 of the brownies, then 1 sliced banana, about 8 maraschino cherries, then cream, 1/2 cup coconut--- 1/3 brownies, 1 sliced banana, cherries, cream, coconut---1/3 brownies, then remaining cream, 2 sliced bananas, remaining cherries and toasted coconut on top.

BETTER-THAN-SEX CHEX-MIX

I got this recipe off Pinterest.  It says the recipe is by TBSPSusan. It was SO GOOD I just had to share it! There are a lot of steps to it, but it's totally worth it.

8 cups Chocolate Chex cereal 
(I used the entire box, which by the way, was really hard to find! I may try it with Corn or Rice Chex next time, but it won't be nearly as decadent.)
Place in large bowl.

3/4 cup packed brown sugar
6 T butter
3 T light corn syrup
1/4 tsp baking soda
In a 2-cup microwaveable bowl, or measuring cup, combine brown sugar, butter and corn syrup. Microwave uncovered on high for 1 minute. Stir until melted and smooth. Microwave 1 more minute. Stir in baking soda until dissolved. Pour over chocolate chex. Stir until evenly coated. Microwave on high for 3 minutes in 1 minute intervals, stirring in between. Spread on large cookie sheet covered with wax paper. Cool approximately 10 minutes. Break into bite sized pieces.

1 cup Reese's Peanut Butter Cups (MINI size)
1 cup miniature marshmallows
Evenly sprinkle the mini PB cups and marshmallows over the cooled chex mixture. (I'm thinking you could even substitute any kind of GF candy or chopped candy bars or toffee bits in place of the PB Cups.)

1/2 cup caramel bits 
1 T heavy cream (I used Almond Milk)
(You can find the caramel bits in the baking aisle by the chocolate chips, sometimes, or use regular caramels chopped into small pieces.) Combine caramel bits and cream in small microwaveable bowl. Microwave on high about 1 minute or until chips can be stirred smooth. Drizzle caramel over chex mixture.

1/2 to 3/4 cup of MILK chocolate chips (you could also use dark if you want to be more healthy!)
1/2 to 3/4 cup of WHITE chocolate chips
1 tsp coarse sea salt
Separately melt the chips and drizzle over the chex mixture. While chocolate is still wet, sprinkle salt all over.  Refrigerate until set and then break apart in large chunks. Store in tightly covered container.

I actually took the crumbs, or leftovers, and ate them with a sliced banana and some chocolate almond milk. It was AWESOME!!!  Next time I make it I'll take a picture. It was eaten too fast this time!