Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Sunday, November 30, 2008

Two spicy mentions from last week...

Yes, folks, I made Randy another pie. We ate both of them. They were both delicious.

I mentioned this to someone on the Delphi Celiac List, and after I made it the other night, I knew I had to post it here.

Jalapeno Corn Bread

1 cup GF corn meal and 1 cup GF corn flour (or your flour mix)
1/2 t. xanthan gum
1 t. baking powder
3 beaten eggs *or sub equivalent
2 ears corn, stripped (or one can Niblet Kernels
1 small can diced chilis
1/2 cup chopped jalapenos (or salsa)
1 pint of GF light sour cream (or cottage cheese)
1 cup sharp cheddar cheese shredded *LF if OK
up tp 1 cup of milk (or soy/rice/almond)

Mix. Bake at 350 degrees for about 45 minutes. Test for doneness with a wooden skewer.

Go Tech beat Georgia Cheese Dip
(supposed to also be go Auburn beat Bama, but it was HAHA Auburn...damn)

1 pound mild or hot sausage, browned and drained
1/2 cup chopped celery
One large jar salsa, as spicy as you like it.
2 8 oz blocks of LF cream cheese
1/2 cup cheddar cheese or choice

Brown and drain sausage, add celery. (You could add onion if your husband wasn't MY RANDY). Add the jar of salsa of choice. Stir til warmed through. Put the cream cheese and cheddar on top, cover, and let sit for about 10 minutes. Stir til melted through.

Serve with the GF chip/cracker of your choice.

Much love, and last week of fall semester...


1 comment:

Carrie said...

Mmmmm!!!! More cornbread... and it's definitely not sweet! ;-P Looks great Ging!!