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.

Kraut Salat

~from Mom~

Last, but not least, this is my grandmother's recipe. Oma Lukas was an excellent cook! I have never found cole slaw prepared this way. For me it was trial and error lead by my memories and taste. Good luck!

Wash and slice cabbage fine. Place in bowl, sprinkle with salt and pound with a mallet. Let rest for a time. Stir and pound again until cabbage is tender. I found that this depends on how finely the cabbage is shredded. Liquids will form in the bowl from tender cabbage.

Drain cabbage and wring out all excess liquid. Dress with either heavy or light whipping cream, about 1 T. apple cider vinegar, white pepper and sugar to taste. Pour over cabbage and mix well. Refrigerate. Mix well again before serving.

Red Cabbage or Rot Kraut

~from Mom~

1 head of red cabbage, finely shredded
1 large onion - Cut slit in onion and insert one bay leaf. Then add 2 cloves to make your onion look like a face :) .
Add oil to cover bottom of pan and heat.
Place shredded cabbage into hot oil and stir well.
Add 3 T. apple cider vinegar and salt and sugar to taste.
Add one peeled, cored and quartered apple.
Add the onion and some water to keep cabbage from burning.
Keep watch and stir periodically. When cabbage is tender, remove onion and bay leaf if fallen out of the onion. Adjust the sweet and sour to taste. The apple will incorporate with the cabbage.