Saturday, December 24, 2011

Holiday Jarlsberg Cheese Dip

My daughter Carolyn loves cheese. Betsy brought home a dip made with finely shredded Jarlsberg cheese which Carolyn loved. Though the container had the ingredients it did not contain measurements. With a little experimenting the following recipe is what I came up with. It does not include any of the preservatives listed on the container.
This recipe can be easily multiplied.

4 Ounces Finely shredded Jarlsberg cheese
1 tbsp mayonaise
1 tsp finely minced red onion (for color. You can use any kind of onions)

Optional: 1/4 tsp garlic powder; 1/4 tsp lemon juice (adds tartness)

Mix ingredients in a bowl. Dip should be a little loose, not firm. Add mayo in small amounts if needed. Chill for several hours to meld flavors.

You can dip with any GF crackers. Blue Diamond (available at Zagara's) makes a nice line of crackers using a variety of nut flours called "Nut-Thins."
I happen to like using Townhouse crackers to dip but Carloyn uses Snyder's GF pretzel sticks.

Happy Holidays

Tuesday, December 20, 2011

Gluten Free Pizza with Sausage Crust

This was shared by a friend and I don't know the original source. It's pretty flexible, so make it your own. I've substituted mild Italian chicken sausage because it's leaner (from Whole Foods) and tried pesto with fresh mozzarella and roma tomatoes. Use your imagination!

The basic recipe calls for about a pound of mild Italian sausage. Spread onto a pizza pan or cookie sheet (about 1/4 inch thick). Bake at 450ยบ for about 10 minutes. Add toppings. First layer cheese - shredded mozzarella/romano or provolone mix, then add things like mushrooms, fresh spinach, eggplant, banana peppers, onions, olives, etc. Add a layer of chunky tomato sauce (check for GF), and a can of diced tomatoes or fresh sliced roma tomatoes - Bake another 10-15 minutes and enjoy!