Gluten-Free Canned Relish

This gluten-free canned relish is a sour and tasty condiment that goes well on hot dogs, burgers, and sandwiches. This is a great way to store your garden harvest because it's easy to make and lasts for months.

Ingredients:

• 6 cups finely chopped cucumbers
• 2 cups finely chopped bell peppers
• 2 cups finely chopped onions
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon mustard seeds
• 1 tablespoon celery seeds
• 1 teaspoon ground turmeric
• 1 teaspoon salt

Instructions:

In a large pot, mix all of the ingredients together

Bring to a boil over a medium-high level of heat

Turn down the heat and let it simmer for 20 minutes, stirring every now and then

Clean the jars and lids for canning

Leave 1/2 inch of space at the top of the jars when you fill them with hot relish

Clean the rims of the jars and put the lids on tightly

Boil water over the jars for 15 minutes to process them

Let the food cool in the jars before putting it away in a cool, dark place

Vegan Cornball Surprise

These vegan cornballs are a delightful twist on traditional polenta. The addition of flavorful spices and veggies gives them a unique taste and texture. Paired with a zesty marinara sauce, they make a satisfying meal or appetizer.

Ingredients:

• 1 cup cornmeal
• 3 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 cup nutritional yeast
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onions
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil
• 1 can 14 oz crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Bring water to a boil in a saucepan

Gradually whisk in the cornmeal while stirring all the time

Turn down the heat and keep cooking, stirring often, for about 15 to 20 minutes, or until the polenta is thick and pulls away from the pan's sides

It's time to add some flavor to the polenta

Take it off the heat and mix in some smoked paprika, parsley, green onions, red bell pepper, and black pepper

Place the mix on a baking sheet that has parchment paper on it

Take some time to cool it down

Warm the oven up to 190C 375F

Once it's cool, use your hands to form the polenta mixture into balls

Coat each ball with bread crumbs

Print out some parchment paper and put it on a baking sheet

Add olive oil on top

Put them in the oven for 25 to 30 minutes, or until they are crispy and golden brown

Making the marinara sauce will take some time while the cornballs are baking

Put olive oil in a saucepan and heat it over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

Add crushed red pepper flakes, dried oregano, salt, and pepper, and mix well

Let it cook for 10 to 15 minutes, or until the flavors are well mixed

Add fresh basil leaves to the cornballs and serve them with the spicy marinara sauce

Have a spicy Vegan Cornball Surprise!

Pressure Cooker Apple Sauce

For a tasty and comforting treat, make apple sauce at home quickly in a pressure cooker.

Ingredients:

• 8-10 medium-sized apples, peeled, cored, and sliced
• 1/2 cup water
• 1/4 cup sugar adjust to taste
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice

Instructions:

Place the sliced apples in the pressure cooker

Add water, sugar, cinnamon, nutmeg, and lemon juice to the apples

Close the pressure cooker lid and set the vent to sealing

Cook on high pressure for 5 minutes

Once the cooking is complete, allow for a natural pressure release for 10 minutes, then manually release the remaining pressure

Use a potato masher or immersion blender to blend the apples to your desired consistency

Taste and adjust sugar or cinnamon if needed

Serve the apple sauce warm or chilled

Enjoy!

Sky-High Lemon Meringue Bars

These sky-high lemon meringue bars feature a tangy lemon filling atop a buttery crust, topped with a fluffy meringue. They're the perfect balance of sweet and tart, making them a delightful treat for lemon lovers.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon grated lemon zest
• 3/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

Instructions:

Warm the oven up to 175F 350C

Put 1 cup of flour, powdered sugar, and softened butter in a mixing bowl

Put it in the bottom of a 9x13-inch baking dish and press it down

Heat the oven and put the crust in it

Bake it for 20 minutes

While that is going on, mix the eggs, sugar, 1/4 cup of flour, lemon zest, lemon juice, and salt in a different bowl using a whisk

Put the lemon mix on top of the hot crust

Put it back in the oven and bake for another 20 minutes, or until it's set

Beat the egg whites and cream of tartar together in a clean bowl until soft peaks form

As you beat, slowly add 1/2 cup of granulated sugar until stiff peaks form

Cover the hot lemon filling with meringue and press the edges together to seal

Put the meringue in the oven and bake for 15 minutes, or until it turns golden brown

Let it cool all the way down on a wire rack before cutting it into bars

Waffle Iron Magic

There you have ita waffle iron makes everything better. The outside of these homemade waffles is crispy, and the inside is fluffy. They're great for breakfast or brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• Cooking spray for waffle iron

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

In a large mixing bowl, combine the flour, sugar, baking powder, and salt

In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; it's okay if there are a few lumps

Lightly grease the waffle iron with cooking spray

Pour an appropriate amount of waffle batter onto the preheated waffle iron, close the lid, and cook according to your waffle iron's instructions until golden brown and crisp

Carefully remove the waffle and repeat with the remaining batter

Serve the waffles hot with your favorite toppings like maple syrup, whipped cream, fresh berries, or chocolate chips

Enjoy your waffle iron magic!

Mini Pancakes

Everyone will love mini pancakes, which are also called "silver dollars." They are cute and easy to eat. These little pancakes are great for both kids and adults.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• Cooking spray or additional melted butter for the pan

Instructions:

Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl

Bring the egg, melted butter, buttermilk, and vanilla extract together in a different bowl and mix them with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Make sure not to mix it too much; a few lumps are fine

Warm up a griddle or frying pan that doesn't stick over medium heat

Grease the surface a little with cooking spray or melted butter

Put little spoonfuls of pancake batter on the griddle to make small pancakes that are about 2 inches across

As soon as the pancakes start to bubble on top, flip them over with a spatula and cook the other side until it's golden brown

Take the small pancakes off the griddle and keep them warm while you cook the rest of the batter

Add your favorite syrup, fruit, or whipped cream to the mini pancakes before serving them hot

Pink House Kraut Salad Bowls

A refreshing and tangy salad featuring the unique flavors of pink house kraut. This salad bowl is packed with fresh vegetables, feta cheese, and a delightful dressing.

Ingredients:

• 1 cup pink house kraut
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced cucumber
• 1/4 cup shredded carrots
• 1/4 cup sliced radishes
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, carrots, radishes, and feta cheese

Drizzle the olive oil and balsamic vinegar over the salad ingredients

Season with salt and pepper to taste

Toss everything together gently to combine

Serve the salad in bowls, topping each with a generous spoonful of pink house kraut

Enjoy your Pink House Kraut Salad Bowls!