Indulge your senses with this savory gluten-free macaroni and cheese starring Boar’s Head Sweet Slice Boneless Smoked Ham, Vermont Cheddar Cheese and Blanc Grue® Gruyere Cheese.

Ingredients:

• 2 Tbsp butter
• 2 Tbsp rice flour
• 1 tsp salt
• 2 1/2 cups milk
• 1 cup Vermont Cheddar Cheese, shredded
• 1 cup Blanc Grue Gruyere Cheese, shredded
• 2 slices Sweet Slice Boneless Smoked Ham1/4″ thick slices, diced small
• 4 cups gluten-free elbow macaroni, cooked to package directions
• 3/4 cups green peas

Directions:

1. Preheat oven 375° F.
2. Melt butter in saucepan on low heat. Remove from heat, blend in rice flour and salt. Add milk, heat stirring constantly until sauce thickens a little and is smooth. Add cheeses, heat until melted, stirring occasionally
3. Combine cooked macaroni, sauce, peas and ham in a 9” x 13” oven safe casserole dish.
4. Bake for 20 minutes or until heated through.

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip—perfect for fall parties, Halloween haunts or for whenever the desire for pumpkin hits!

Ingredients:

• 1¼ cup Chobani Whole Milk Plain Greek Yogurt
• ¼ cup reduced fat cream cheese, softened
• ¾ cup powdered sugar
• 1 cup canned pumpkin pie filling
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch of salt
• Fresh apple slices
• Gluten-free gingersnap cookies

Directions:

The perfect gluten-free breakfast for fall!

Muffin Ingredients:

Makes 1 dozen gluten-free muffins

• 1 box Enjoy Life Foods Muffin Mix
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup cold water
• 3 tbsp allergy-friendly oil (we recommend olive or grapeseed oil)
• 5 Enjoy Life Foods Caramel Apple Chewy Bars, (1 box) broken into thirds

Glaze Ingredients:

• 1/4 cup packed brown sugar
• 2 tbsp dairy-free buttery spread
• 1 tbsp dairy-free milk
• 1 cup confectioners’ sugar, sifted
• 1 tbsp vanilla extract

Directions:

1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
4. Bake for 20–30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.

Use Enjoy Life’s gluten-free Brownie Mix and dairy-free Mini Chips to make this amazing Brownie Bark recipe!

Makes about 25 pieces, depending on size
Ingredients:

• 1 box Enjoy Life Foods Brownie Mix
• 1/2 cup cold water
• 4 tbsp allergy-friendly oil, divided (we recommend olive or grapeseed oil)
• 1/2 cup Enjoy Life Foods Mini Chips
• 1 tbsp allergy-friendly oil

Directions:

1. Preheat the oven to 300˚F and line a baking sheet with parchment paper.
2. Combine the brownie mix, cold water, and 3 tablespoons of oil in a large bowl. Whisk until smooth. (Note: these directions and ingredient amounts are different than what is written on the brownie mix box).
3. Spread the mixture on the prepared pan, about 1/8-inch thick. Bake for 15 minutes, then use a pizza cutter or sharp knife to score the brownies into 2-inch pieces (any shape is fine!). Bake for an additional 12 to 18 minutes, until firm to the touch. Let them cool on the pan until room temperature. The brownies will firm as they cool.
4. Once the brownies are cool, gently break them into pieces along the scored lines. Leave them on the parchment paper.
5. Combine the Mini Chips and 1 tablespoon of oil in a microwave safe bowl. Microwave on high in 15-second intervals until melted and smooth.
6. Drizzle the melted chocolate mixture over the broken pieces.
7. Serve. Refrigerate the leftovers in an airtight container for up to 3 days, and any other leftovers to the freezer.

The gluten-free version of a childhood favorite.

Ingredients:

Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.

Ingredients:

• 1 lbOvengold® Roasted Turkey Breast, diced 1/4 in. thick
• ¼ cup Red onion, chopped
• 2 cups Celery, diced 1/4 in. thick
• 1 tsp Garlic relish
• ½ cup
  Real Mayonnaise
• 1 tsp Black pepper, to taste
• 8 cupsMixed greens
• 1 tbsp Olive oil, for drizzling
• 1 tbsp Balsamic vinegar, for drizzling

Directions:

1. On a clean work surface, dice turkey into ¼ inch cubes.
2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
5. Drizzle with olive oil and balsamic vinegar, as desired.

Ingredients:

Directions:

1. Preheat oven to 400˚F. In shallow plate, toss crushed crackers with green onions; set aside.
2. Season chicken wings with salt and pepper. Coat in beaten eggs then dredge in cracker mixture. Arrange in single layer on foil-lined baking sheet brushed with oil. Bake for 20 to 25 minutes or until golden brown and crispy.
3. Meanwhile, in large bowl, whisk together barbecue sauce, hot sauce and melted butter; toss with wings to coat.
4. Serve with veggie sticks (if desired).

Tips:

• Adjust hot sauce to desired level of heat.
• Serve with blue cheese or ranch dressing for dipping if desired.
• Alternatively, instead of tossing the wings in sauce, serve sauce on the side for dipping.

Adapted from www.KeeleyMcGuire.com Garlic & Parmesan Lentil Chips make a yummy coating for chicken, which bakes up beautifully. Add a Popsicle stick for lunchtime fun!

Ingredients:

• 1 pkg. of boneless, skinless chicken breasts (approximately 1.25 lbs. containing 3 breasts)
• 1 and 1/2 cup of crushed Lentils Garlic & Parmesan Chips
• 1/4 cup of honey mustard vinaigrette dressing
• Optional: popsicle sticks

Directions:

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. Slice chicken breasts horizontally in the middle, thus making your three chicken breasts into six pieces. Pat chicken dry.
4. Crush your lentil chips into crumbs.
5. Place crushed lentil chips into a medium to large sized bowl. Pour honey mustard vinaigrette dressing into a small bowl.
6. Dip chicken first into the vinaigrette and coat both sides, then roll the chicken in the crushed lentil chips. Use your hands to help pat the crushed chips onto the chicken.
7. Repeat until all chicken pieces are coated and placed on the baking sheet.
8. Bake in the oven, without turning, for 25–30 minutes.
9. Remove from the oven and let cool. Add a popsicle stick for serving.

Makes 1 large baking sheet.

Ingredients:

• 5 cups popped sorghum, quinoa, amaranth, or popcorn (see below for popping directions)
• 2 cups coarsely chopped Enjoy Life Foods Crunchy Double Chocolate Mini Cookies or Enjoy Life Foods Double Chocolate Crunchy Cookies
• 1 cup Enjoy Life Foods Semi-Sweet Mini Chips
• 2 tbsp. allergy-friendly oil
• 1 bag Enjoy Life Foods Mountain Mambo Seed & Fruit Mix

Popping Directions:

1. Pour 2 tbsp. olive oil in a large pot with a tight-fitting lid. Bring to medium-high heat.
2. Add three kernels of your choice of sorghum, quinoa, amaranth or popcorn. Once the kernels pop, reduce to medium heat.
3. Add the remaining kernels and shake the pot to coat them with the oil. Cover the pot.
4. Let cook until the kernels begin to pop, then reduce to medium-low heat.
5. Continue to cook, shaking the pan frequently, until the popping has slowed down, about 1 minute for amaranth, 2 minutes for quinoa, and 3 to 4 minutes for sorghum or popcorn.
6. Remove from heat and transfer the kernels to a large bowl.

Snack Mix Directions:

1. Line a large baking sheet with aluminum foil.
2. Combine your choice of popped kernels and crushed cookies in a large bowl.
3. In a separate bowl, microwave the mini chips and oil in 30-second intervals, stirring between each one, until melted and smooth.
4. Pour the chocolate mixture over the kernel and cookie mixture, mixing well until coated. Stir in the Mountain Mambo.
5. Transfer the mixture to the prepared pan. Refrigerate or freeze until firm, about 20 minutes.
6. Break into pieces and serve, storing leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.