Recipe Blog

Gluten Free Mexican Pizza

1/4 cup vegetable oil
2 large Udi’s Gluten Free Large Tortillas
1/4 lb. ground beef
1 tablespoon taco seasoning
1/4 cup fat-free refried beans
3 tablespoons taco sauce
1/2 cup shredded Monterey Jack Cheese
1 small tomato, diced
1 green onion, diced


  1. Preheat oven to 400 degrees F.
  2. In a large non-stick skillet, heat vegetable oil over medium high heat. Add one tortilla and fry until golden and crispy, about 3 minutes, flipping halfway through. Drain on paper towel lined plate. Repeat with other tortilla.
  3. Remove oil from skillet and add beef, stirring constantly until cooked through and browned, about 8 minutes. Stir in taco seasoning, set aside.
  4. in microwave safe bowl, heat refried beans for 3 minutes, set aside.
  5. On a large baking sheet, place 1 tortilla. Top with refried beans and beef. Top with second tortilla, add taco sauce and cheese on top.
  6. Bake at 400 degrees F for about 5 minutes until cheese is melted. Top with diced tomatoes and green onions. Serve.


Recipe submitted by Emily K.


Mexican Lasagna

1 1/2 lbs. ground beef or turkey
1 package of taco seasoning
2 medium onions, finely chopped
3 garlic cloves, peeled and minced
1 10 oz can RoTel Original Diced Tomatoes and Chiles
1 28 oz can fire roasted crushed tomatoes
10-12 small yellow corn tortillas
1 14 oz can refried beans
2 cups small curd cottage cheese, drained
1 cup grated Monterey Jack cheese
1 cup Cheddar cheese
1 egg

Extra Toppings:
Cheddar cheese
Cherry tomatoes, sliced
Green onions, sliced
Lettuce, chopped
Black olives, sliced
Sour Cream


1. Brown the ground beef. Remove from heat and drain grease. Set meat aside.
2. Saute onions and garlic about 5 minutes. Add to meat.
3. Add Rotel Tomatoes to mix.
4. Add taco seasoning to mix, stir well. Set meat mixture aside.
5. Cook tortillas in a small amount of oil in a skillet, frying one tortilla at a time. 5 seconds on each side.
6. Preheat oven to 350 degrees. Lightly spray a 9 x 13 glass baking dish.
7. Cheese mixture: Mix egg, cottage cheese, monterey jack & cheddar cheeses. Set aside.
8. Spread refried beans on tortillas.
9. In casserole dish, layer tortillas with refried beans, meat mixture, cheese mixture, and fire roasted crushed tomatoes. First layer of tortillas will overlap and not fully cover the bottom of the dish. Repeat layers until dish is full. Leave tomatoes as final top layer, and add extra cheese prior to baking.
10. Bake for 35 minutes, until casserole is heated through. Let casserole stand for 5 minutes after baking to firm up.

Serve with any or all extra toppings.


Recipe submitted by Lynsley H.

Easy Chicken & Cheese Quesadillas

Cook time:
  • Soft Tortillas – 1 or 2 packages depending on the size of your family
  • Chicken – 2 to 3 skinless, boneless breast is best
  • ⅔ cup Chicken Broth
  • Taco Seasoning
  • Cheese – whatever kind you like
  • Serve with salsa & sour cream
  1. Cut chicken breast into small pieces.
  2. Cook on the stovetop over medium heat until done.
  3. Add seasoning and ⅔ cup of chicken stock, bring to a boil then reduce heat to low and simmer until reduced.
  4. Preheat Quesadilla maker.
  5. Assemble Quesadillas, add plenty of cheese and chicken.
  6. Cook until cheese is melted and tortillas are browned.
Stovetop Method
  1. Assemble quesadillas, place in a hot skillet and add a heavy skillet or lid to the top
  2. Cook for 3-5 minutes or until golden brown, flip and continue cooking on the other side.


Recipe submitted by Dotty C.

Mexican Cream Cheese Crock Pot Chicken

Prep Time: 20 minutes, plus cooking time

4 chicken breast halves, boneless and skinless
1 15 oz can black beans, drained
1 7 oz can Ortega chiles, chopped
1 15.5 oz can diced tomatoes, undrained
1 8 oz can corn, drained
1 6 oz can black olives, drained
1 small yellow onion, chopped
1 envelope of taco seasoning
8 oz cream cheese, cubed


1. Add all ingredients to crock pot except cream cheese.

2. Cook on high for 4 – 6 hours or low for 8 hours until chicken is extremely tender.

3. Shred chicken. Add cream cheese, cover and continue to cook on high for 30 minutes. Stir well and serve with tortillas, chips or over rice.


Recipe submitted by Angela B.

Hot Reuben Dip


  • 1 (8 oz) package of cream cheese, softened
  • 8 oz of deli corned beef, coarsely chopped
  • 1 cup Swiss cheese
  • ½ cup sauerkraut, well drained
  • ¼ cup sour cream
  • ¼ cup Thousand Island dressing
  • Triscuit crackers or rye chips, for serving


  1. In a large bowl, combine all ingredients, (except crackers or chips).
  2. To make in the oven, preheat oven to 400 degrees. Coat pie plate with non-stick spray. Spread mix into prepared pie plate and bake until hot and bubbly, about 15 to 20 minutes.
  3. To make on the stove top, combine ingredients in a saucepan over medium heat. Cook until heated through, stirring occasionally.
  4. To make in a crock pot, combine all ingredients into the slow cooker. Heat on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.



Submitted by Dotty C.

Grandma DeJoode’s Dutch Cookies


  • 1 C butter
  • 2 C sugar
  • 1 C brown sugar
  • 3 eggs
  • 3 C flour
  • 1 t baking soda
  • 1 ½ t cinnamon
  • ½ t nutmeg
  • ¼ allspice
  • Pinch of salt
  • Pecans


  1. Mix together softened butter, sugar, and brown sugar. Add beaten eggs.
  2. Mix flour, baking soda, spices, and salt.
  3. Combine wet & dry mix until well-blended.
  4. Roll dough into long rolls and wrap in wax or parchment paper. Freeze (overnight is best).
  5. When ready to bake, cut into ¼ inch cookies. Space about 2” apart on cookie sheet. They will spread as they bake.
  6. Oven should be at 350 degrees. Bake for approximately 8 minutes.

Dress with pecan in center of cookies. Let cookies set until they have cooled somewhat. They will firm up more as they cool.



Submitted by Lynsley H.

Grandma DeJoode’s Ollie Balls (Oliebollen)


  • 5 C flour
  • 1 C sugar
  • 1 t salt
  • 2 eggs, beaten
  • 1 t vanilla
  • 1 C cooked mashed potatoes (approx. two medium potatoes)
  • 1 package of yeast (dissolve in warm water or milk)
  • 2 C water
  • 2 C raisins
  • Vegetable oil


  1. Dissolve yeast in 1 C lukewarm milk, then add 1 C water.
  2. Mix flour, sugar, salt. Mix beaten eggs and vanilla, then add mashed potatoes. Combine with dry mix. Add water with yeast, making a soft elastic dough. (More water might be needed to make dough soft). Add raisins. Cover the dough and set aside to rise until double, about 1 hour.
  3. Heat vegetable oil to 180 degrees C (350 degrees F) in a deep-fryer or Dutch oven. Keep temperature constant. Balls will have a golden crust outside and non-greasy, cake-like inside.
  4. Use an ice cream scoop dipped in the hot oil to shape the dough into heaping balls. Carefully drop into the hot oil. Fry balls until golden brown, about 3 minutes on each side. Flip balls with a fork.
  5. Drain finished doughnuts on paper towels lined in a colander; dust with confectioner’s sugar.
  6. Serve warm (best!), piled into a bowl with more confectioner’s sugar dusted over them.



Submitted by Lynsley H.