Barbecued Pork in the Slow Cooker

2-3 pounds boneless pork roast, cubed
2 onions, chopped
12-oz. bottle barbecue sauce
1/4 cup honey
sandwich rolls


1. Place meat in slow cooker. Add onions, barbecue sauce, and honey.
2. Cover. Cook on low 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on rolls with sauce.

Honey Apple Topping

6 medium tart apples, peeled and diced
1 cup water
6 Tbsp honey*
2 Tbsp brown sugar*
1 Tbsp cinnamon*

Combine apples and water in a pan, and bring to a boil.
Add honey, brown sugar, and cinnamon, and mix well.
Reduce heat, and simmer (covered) until apples are tender and start breaking down.

We eat ours on pancakes.

*We like ours sweet and cinnamony. You can reduce these amounts, and then add to taste.

Gluten Free Sour Cream Pancakes

*adapted from Pioneer Woman, via Smitten Kitchen

7 Tbsp gluten free flour mix
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1 1/2 teaspoon vanilla extract
6 Tbsp milk

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl.
Add the sour cream and mix gently.
Whisk the eggs, milk, and vanilla in a separate bowl and stir them into the sour cream mixture. It should be runny, since gluten free flours absorb a ton of liquid.

Chocolate Macaroons

2 egg whites
1/4 tsp salt
1/2 c sugar
1/4 tsp vanilla extract
1 c shredded unsweetened coconut
6 ounces chocolate, melted and cooled

Preheat oven to 325

Beat egg whites and salt until almost stiff.

Add sugar, slowly beating until egg whites stand in peaks.

Add flavoring, and fold in coconut.

Add melted chocolate and stir well.

Drop by teaspoonfuls on parchment paper on a cookie sheet. Bake 13-15 minutes. Cool slightly on the cookie sheet, and remove from paper with spatula.

From Bob's Red Mill

Corn Chowder

1/2 cup (or more) diced bacon
2 cups small diced onion
2 large carrots, diced
1 1/2 pounds Yukon gold potatoes, peeled and diced
5 cups chicken broth
1 Tbsp thyme (or 2 sprigs fresh)
4 cups corn
3/4 cup cream
3/4 cup milk
Salt and pepper to taste

1. Cook the bacon in a large pot over medium heat until crisp.
2. Remove with a slotted spoon to paper towels to drain.
3. Add onions an carrots to the bacon fat with a large pinch of salt and cook, stirring, until onion is softened.
4. Add the potatoes, broth, and thyme and simmer covered, until the potatoes are tender.
5. Using an immersion blender, blend the soup until there are no more big chunks of potato.
6. Add cream and corn and simmer until slightly thickened.
7. Add bacon.
8. Season to taste with salt and pepper.