Here you will find recipes that our family uses and loves. Some I have altered and made our own, others I have created and some are family favorites. If there is an original recipe to refer to, I will include the link. I haven’t always enjoyed cooking! I used to see how much time I could spend out of the kitchen. We ate out a lot before going gluten free! It was really hard learning to cook gf and I cried because I didn’t want to do it. After the first year, it got easier and I still don’t always enjoy cooking but I don’t mind it as much. In fact, sometimes I am surprised that I enjoy cooking and I love that our family is healthier and we have tried a lot of things we wouldn’t have had we not been gluten free!
Sometimes we just crave the Italian flavors! Pesto has such a wonderful and unique flavor with it’s basil, olive oil, pine nuts and more.
We love Costco and shop there frequently. Costco’s Kirkland brand, Basil Pesto is my favorite! Also, from Costco I use their Parmesan cheese and chicken. Pesto Chicken pairs well with Alfredo Sauce and noodles.
This recipe is so easy to put together! Only 3 ingredients plus salt and pepper to taste!
Ingredients for Pesto Chicken:
2 lbs of chicken (I like using chicken tenders or boneless skinless thighs.)
Spray baking dish with a gluten free non-stick spray. Place chicken pieces on the bottom of the dish in one layer. Sprinkle with salt and pepper to taste.
Sprinkle parmesan cheese on chicken. Spread Basil Pesto on top being careful to not disturb the cheese. Cover with tin foil and bake for 45 min.
While it is baking you can make Alfredo to go with the chicken. Pesto Chicken is one of may favorites and it has a lighter flavor.
I put the liquid from the chicken in a dish for those to ladle a little of the pesto liquid onto their Alfredo, if they wanted.
Easy Gluten Free Pesto Chicken served with Alfredo
Spray baking dish with gluten free non-stick spray
Place chicken in one layer in the baking dish
Sprinkle with salt and pepper to taste
Sprinkle parmesan cheese across chicken, cover well.
Spread Pesto Basil over the cheese, carefully as to not disturb the cheese too much.
Bake for 45 min
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There are so many ways to use this Alfredo Sauce recipe! Here are some ways we use it: Alfredo noodles, Alfredo chicken, and for a pizza base sauce instead of tomato sauce. Alfredo noodles pair well with Pesto Chicken. This sauce isn’t very thick but you could thicken it with some corn starch. My family likes a lot of sauce and asked me to double it the last time I made it. (Which is when I took a few pictures.)
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When butter is mostly melted, add all other ingredients except for the noodles.
Stir on med, until all ingredients are mixed and cheese is melted. Cook on stove top stirring frequently. This sauce doesn’t get very thick but it works really well with the noodles and other dishes.
When noodles are done cooking, drain, rinse with cold water. In a serving bowl, mix noodles and sauce together and serve!
1package Tinkyada noodlescooked according to directions on package
optional: Salad supreme, sprinkled on top
Instructions
Follow directions on the package of Tinkyada Noodles.
While noodles are cooking begin the sauce.
Melt butter in a sauce pan.
When butter is mostly melted, add all other ingredients except for the noodles.
Stir on med, until all ingredients are mixed and cheese is melted. Cook on stove top stirring frequently. This sauce doesn't get very thick but it works really well with the noodles and other dishes.
When noodles are done cooking, drain, rinse with cold water. In a serving bowl, mix noodles and sauce together and serve!
One of the hardest things about going gluten free is figuring out what you are going to eat! Feeling hungry and not knowing what snacks you can eat! At times, it can feel like everything you want is off limits!
This list is great for those new to eating gluten free and for those who may have gluten free family or friends that come to visit.
There are a few things to learn if you are going gluten free or are going to feed someone who is gluten free. It is important to understand the following:
Learn why someone would be gluten free and what gluten free means
If you need help remembering what to look for, you can get a laminated card (the size of a credit card) to carry with you. It is only $1.50 and lists both allowed and not allowed ingredients! Quick Reference Ingredient Card
Learn proper gluten free food handling and kitchen processes
You can’t use butter, jam, peanut butter, mayo, or anything that has been double dipped with a knife! This is cross contamination. The ingredient itself is safe (gluten free) but gluten has come in contact with it.
When making something for someone who is gluten free make sure all surfaces you are working on are free of all gluten. If you touch anything with gluten make sure you wash your hands before continuing. Touching gluten and then touching things those who have to be gluten free touch or eat can make them sick.
No, you can’t make gluten free waffles in the same waffle iron you have made gluten waffles.
No, you can’t make gluten free toast in the same toaster (or toaster oven) as gluten toast has been made. However, there are these nifty, reusable toaster bags that make it safe to use the same toaster. (All photos are clickable links.)
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At this time Cheerios is NOT considered safe for those who need to be gluten free. The same goes for other cereals that use oats and mechanical sorting. The ONLY oats considered safe are those that are certified gluten free. Some people with celiac choose not to do oats; it’s always a good idea to ask questions to those you want to feed. You can read more about the oat/Cheerio controversy at The Gluten Free Watchdog
Snacking
Corn Chips and Salsa
Corn Chips and Cheese (Nachos)
Chips and dip
Stax Chips– We used to take Pringles on trips with us. The container is nice and doesn’t crush easily. It was hard to try taking bags of chips on excursions! However, Pringles contain gluten!!!! I was so happy when Lays came out with their Stax Chips in a container that can withstand a car trip!!!
5. Popcorn – read the label some microwave popcorns contain gluten
6. Gluten Free licorice
7. Gluten Free cookies
8. Gluten Free Pretzels
9. Yogurt
10. Ice Cream– double check the ingredients and stay away from flavors that include cookies, cakes, pretzels, etc. Most ice creams are gluten free. Ice cream sundaes, banana splits, shakes, root beer floats. . .
All Natural
11. Vegetables (NO gluten in vegetables!)
12. Veggies and dip– Always read labels some Ranch Dressing contains gluten.
Ants on a Log- celery with peanut butter and raisins
13. Fruit-(There is NO gluten in fruit!)
14. Fruit with a fruit dip
Things you can make
15. Jell-O Brand Jell-O
16. Jell-O Brand Pudding
17. Tacos– use corn shells yellow or white (double check ingredients)
19. Potato Salad – make sure all ingredients put into the salad are gluten free. 13 years ago mayo and mustard had wheat added to them. I haven’t seen any lately that do, but it is always good to check the ingredients. Also, if you have made a sandwich with that mayo and dipped, even once from bread to mayo jar with the knife, it is CONTAMINATED and NOT SAFE for someone who is gluten free. Cross contamination or cross contact happens easily and can make people with celiac or gluten intolerance really sick. Use a new jar of mayo if there is any question!
20. Bowl of Chili Dogs– Hotdogs and chili (especially) often contain gluten. Read the label and make sure there is NO wheat, rye, barley, oats, malt (The ingredient card can really come in handy when you aren’t used to looking for these ingredients.)
21. Hot dogs– without a bun or with a gluten free bun or gluten free bread
24. Make a pie with a gluten free cookie crust or a no crust pie! I have a great lemon pie with a gluten free cookie crust! No, you can’t just eat the pie and not the crust! NO, absolutely no gluten crust!!!
25. Foster Farms Gluten Free Corn Dogs – these are great to have in the freezer! Eat with some ketchup and mustard!
I hope this helps your transition to gluten free foods a little easier!
You can find more ideas for snacks by going to these two posts about LDS Trek and Camp Snack ideas.
Going gluten free can be really difficult. For some things it is like learning how to cook all over again. It can be overwhelming trying to figure out what to eat and what tastes good and what weird ingredient do I need, now!
The hardest year, for me, was the first! There wasn’t anywhere to get a gluten free pizza! It was rare to have a night off from cooking and very few places offered gluten free options, let alone, a gluten free menu! I hated to cook and I cried a lot! I hated that I had to now cook EVERYTHING! Once I got over feeling sorry for myself and got used to cooking, it got easier!
No funky ingredients and nothing weird here. The biggest thing is watching your ingredients (reading labels) and making needed substitutions.
Meals that are naturally gluten free or need slight substitutions
Easily gluten free meals, most of these are naturally gluten free or with slight substitutions. Substitutions aren’t hard, but it may take practice. Read labels and make sure the ingredients are free of ALL gluten ingredients! No: wheat, rye, barley, *uncertified oats (If it doesn’t say certified gluten free it may be highly contaminated with gluten!), *all forms of malt (Malt vinegar, malt extract, malt syrup, etc. Most malt in the United States is made from barley!), kamut, graham, durum, spelt, emmer, farina, farro, einkorn, and triticale.
This is a large salad that would make a nice light mealLasagna Toss
This is my favorite way to make lasagna! It is so easy! The only substitution is using gluten free noodles! My preferred noodle for this recipe is Tinkyada Brown Rice Spirals
I hope these recipes and ideas help you to make dinner time a little less stressful!
Garlic Red Potatoes with Rosemary has been a family favorite for a long time! The flavor goes together so well with a favorite Sunday roast! My kids often request this to go along with Sunday dinner!
Ingredients for Sunday’s Best Garlic Red Potatoes with Rosemary:
Red Potatoes
Cut potatoes into bite sized pieces
Olive oil
Garlic powder, salt, pepper, rosemary and parsley
Drizzle olive oil and/or add some small pads of butter (I know it is more healthy without the butter, but I really like the butter flavor!)
Cover with tin foil and bake for 45 minutes.
Check with a fork to test if potatoes are done. The fork should easily pierce through the potato chunk.
I hope your family enjoys this recipe as much as mine does!
Sunday's Best Garlic Red Potatoes With Rosemary
Shannon LeMmon
Flavorful red potatoes with garlic and rosemary, perfect to go with any roast!
Mom’s Best Potato Salad loaded with lots of vegetables and spices!Potato salad is an American tradition for picnics, pot lucks and special occasions. My kids think it is a sin that I am sharing this piece of heaven in salad form. Sorry kids! They really love my potato salad!
FYI: Potato salad is a great place to use more of those hard boiled eggs from Easter!
Boil and dice your potatoes. I lost count of how many potatoes I used but I believe it was about 10 medium to large potatoes.
Don’t boil too long, you aren’t making mashed potatoes. You want them to be soft but not mushy. There’s a sweet spot between soft and crisp.
Cut your vegetables:
Cucumbers
Radishes
Green onions
Slice your boiled eggs.
I slice horizontally and then carefully move the egg to slice vertical.
Put all vegetable ingredients in a big bowl. It is hard to tell from the picture, but this bowl is really big!
Next, we add the condiments and the spices!Mustard, salt, pepper, celery seed, dill, and paprika!
I like to use the Mayonaise that is made from olive oil because it doesn’t contain high fructose corn syrup. It’s not a good sugar and may play a part in keeping the auto-immune system over-active.
Mix all spices and condiments together with the vegetables, in a big bowl. Once well mixed, move to a serving bowl.
Place sliced egg (only sliced once through) on top of salad and sprinkle with paprika. Don’t let the salad sit out for very long or it may spoil. Keep refrigerated. Potato salad left overs are always nice to have around!
I should have put the big bowl next to this bowl so you could see their size differences but this is a regular large mixing bowl.
Mom's Best Potato Salad
Shannon LeMmon
An American favorite and tradition for almost any occasion.
We always have so many leftovers after having a ham! Some of our favorite ways to use left over ham are omelets, sandwiches, Somen Saladand this recipe!
Directions:
Boil potatoes. I do about 10 and the potatoes I don’t use in the casserole, I use for potato salad or hash browns (another good place to throw in some left over ham).
Spray baking dish with non-stick spray. (I prefer one that contains olive oil.)
Shredded potatoes (I think I used 5 or 6 large potatoes. I lost count and forgot to write it down.)
Use the baking dish to gage how many potatoes to grate. I really packed it pretty full because my family loves this! If it seems dry I will sometimes add a little more sour cream or soup. However, I’m glad I didn’t this time because once it all baked, it was perfect!
Next, I dump the potatoes into a really big bowl and add all the other ingredients, set aside some cheese to go on top. It is just so much easier to mix it all together in a big bowl.
Oops!
I missed getting a picture of it, in the baking dish, before putting it in the oven. My daughter called, she was sick and wasn’t going to make it over for dinner. She lives close by, so I wanted to hurry and get it in the oven so I could take some to her and her husband. After all, when she heard my menu plans she is the one that said, “I love the week after Easter! The food is always so good!” How could I not take her some?! Threw me off and forgot to snap a picture!
After putting the potato and ham mixture in the baking dish, sprinkle cheese on top and cover with foil. Bake at 350 degrees for 40 minutes or until warmed all the way through.
Sometimes you just don’t want to deal with the bone-in ham and trying to slice around the bone (even if it is pre-sliced). So, a boneless ham is a nice choice.
My mom used to make her ham this way and once I was diagnosed with celiac and had to worry about ham glaze, I started making my ham this way, too. Usually I do it in the oven but I was worried about the time we wanted to eat and what needed to be done and what time we were going to be at church. So, the crockpot was a great option to solve a lot of these issues. The package said 20 minutes per pound. My ham was about 7 pounds so that would be 140 minutes or 2 hours and 20 minutes. The trick was to figure out how that would translate to the crockpot. I did 2 1/2 hours on low and then checked with a meat thermometer. It wasn’t hot enough! A warmed up ham should reach 140 F degrees. I then cooked it for another hour on high and it was perfect! It probably would have done well cooking on low for 4 hours.
Ingredients and materials:
Boneless ham
1 Can of pineapple rings, including the juice
1/2- 1 cup brown sugar (optional)
Toothpicks
Meat thermometer
crockpot
Directions:
Place ham into crockpot. (Option with brown sugar: drain juice into a small container and add brown sugar. Stir to dissolve and then pour over ham in crockpot.) Drain juice of pineapple over the ham. I just added the juice and no water. Place pineapple rings around ham and hold in place by toothpicks. You can do it like I did and cook for a few hours on low and then check with a meat thermometer and then cook an hour or so longer on high. Or go for the 4 hour cook on low option and check it with the meat thermometer. I believe it would have been warmed through had we done high for 2 hours. Remember all crockpots cook a little differently.
**Option: drain pineapple juice into bowl add brown sugar and mix. Pour over ham.
Drain pineapple juice over ham, in crockpot
Place pineapple rings around ham, hold in place with toothpicks
Set crockpot on low for 4 hours or high for 2 hours
Check with meat thermometer. If temperature is quite a bit lower than 140 degrees then cook for longer. If it is 140 F degrees or more remove and slice.
So, I have these bananas; 3 of them were almost done crying to be banana bread! One more day and they wouldn’t have made it!
I like banana bread with a lot of flavor and I avoid the nuts; mostly because I am allergic to walnuts and nuts in stuff just makes me nervous!
I use 5 ripe bananas. If there are bad spots, cut those parts out. With how ripe these 3 are, you would think they would have lots of bad spots, but they didn’t! They were perfect bananas!
When I mashed them I got approximately 2 1/2 cups of banana. I don’t usually measure the bananas. If they were larger bananas 3 or 4 probably would have done the job! Mash them until they are fairly smooth. The nice thing about really ripe bananas is how easily they smoosh! If there are chunks of banana when you are done there will be chunks of banana in your bread. Some people like that, but I prefer it to be smooth.
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Pre-heat your oven to 350 degrees.
Mix all your ingredients in a mixer. I love my KitchenAid with the Beater Blade! Some people like to mix all of the wet ingredients first and then add the dry ingredients to the mixture. I just throw them all in at once.
5 Cups of flour- I use a featherlight flour mixture for baking (1 cup rice flour, 1 cup Tapioca flour, and 1 cup corn starch). If the bread is spongier than you like, you can break up the flour and do 3 or 4 cups of the gluten free feather light flour and 1 or 2 cups an all purpose gluten free flour.
2 tsp xanthan gum, 2 cups sugar, 2 Tablespoons + 1 tsp baking powder, 2 tsp salt, 1/3 C + 1 Tb Olive Oil, 1 1/2 C milk, 2 eggs, 5 smashed bananas, 1 1/2 heaping Tablespoons of cinnamon (I bet I put in close to 3 T) and 1 1/2 tsp nutmeg. Scrape down sides and along the bottom of the bowl to make sure it is all well mixed. I like to set the mixer on a med-high and let it run for 3 or 4 minutes after it is mixed.
Spray 3 loaf pans with a non-stick cooking spray. Pour well mixed ingredients into loaf pans, evenly distributed.
Bake loaves for 50-60 minutes.
Check at about 45-50 minutes if the bread is starting to brown more than you like, put some tinfoil lightly over the top. (Tenting it a little, if possible.)
Let cool for 5-10 minutes, after removing from oven.
Dump loaves out of the pans onto a plate, or cutting board to finish cooling.
Slice the Flavorful Gluten Free Banana Bread. It tastes really good when it is still a little bit warm!
Brown Sugar Bacon is a favorite for special occasions! We typically make it for The Church of Jesus Christ of Latter-day Saints General Conference, Christmas, Easter, and my husband’s birthday. It is a crowd pleaser and you might want to make extra.
This past weekend we used 1 1/2 pounds of bacon and approximately 2 cups of brown sugar; 24 wooden skewers. Pre-heat oven to 350 degrees.
The first step is to put some wooden skewers into some water to soak. This keeps them from splintering when you put the bacon on the skewer.
You need a cookie sheet covered with aluminum foil. Place a cooling rack in the bottom of the cookie sheet and spray with a non-stick cooking spray.
Put brown sugar in a flat dish. Put 1 strip of bacon in the brown sugar at a time. Cover with brown sugar.
My husband helped me and decided to try his own method of pressing the bacon into the brown sugar. After doing this twice he realized my method was better. You don’t get as much sugar on the bacon. (He doesn’t like touching the bacon and so he is wearing disposable cooking gloves.
I use a spoon to put the brown sugar on the bacon and then pat it down, turn it over and do the same thing to the other side. I slide the bacon between my fingers as I twist it onto the skewer and this dislodges any big chunks. Some of the brown sugar will drip off during the cooking and will make a smokey mess. Make sure you use tin foil or something that can easily be thrown away after cooking! Use your overhead vent fan during cooking because the brown sugar does burn and smoke a bit.
Putting the bacon on the skewer: on one end of the bacon strip slide the skewer through and move bacon down past the middle of the skewer. Depending on the length of your bacon depends on how far down you slide it. You want the other end to be at the top where you can secure the other end by poking the skewer through the bacon. Before securing the other end of bacon, wrap the bacon around the skewer working your way to the top. (the pointy end)
Place on sprayed cooling rack. Place in 350 degree oven and cook for 20 minutes.
After 20 minutes very carefully turn the bacon over.
Thinner pieces may be done and removed at this point. The bottom side won’t look as good as the top side. Bake bacon 2 to 3 more minutes or until it is done to your liking.
Omelets
I make our omelets more like a pancake. A couple of Tablespoons of olive oil or coconut oil in frying pan. We use 3 beaten eggs and load it up with things like: red pepper, green pepper, onion, green onion, mushrooms, ham, turkey. When egg is firm on the bottom, I flip it over to cook the other side. On the already cooked side, I add cheese. We like to experiment with different cheeses. By the way, Asiago cheese is quite good and I use a mixture of different cheeses together, but use your favorite! On top of the cheese put chopped tomatoes and avocado.
Place cooling rack in cookie sheet and spray with non-stick cooking spray
Put brown sugar in flat dish
Cover bacon with brown sugar
Put one end of bacon through skewer and slide down a little more than 1/2 way and wrap the rest of the bacon around the skewer. Secure the end of the bacon to the top by pushing it through the end of the skewer.
Place wrapped skewer on sprayed cooling rack.
Bake for 20 minutes
Turn skewers, removing ones that are done and cook the rest for another 2 minutes or until done to your liking.
Cute little strawberry roses to add a fun little flare!
Arguments and hurt feelings over holidays are often from our expectations not being met. Maybe you think you don’t have expectations about Easter, but if the day comes and something you enjoy about this holiday isn’t there. . . maybe it never occurred to you that it would be any different than it has always been.
It is better to find out if you and your spouse are on the same page before the holiday arrives. Each couple must decide how they want to celebrate the holidays. Just because you both grew up celebrating Easter, doesn’t mean you did it the same! What makes Easter, Easter to you? If these one or two things are missing, does it still feel like Easter?
Is there something you expect your spouse to do? For example, if you are the husband and your mom took care of everything, is that what you expect your spouse to do? What if she came from a family where their celebration was about going to community events and church and not much done at home? Does the Easter Bunny come? Do you Dye Easter eggs? Do you get new outfits for Easter? Presents? There are so many ways people celebrate Easter. . .
Make a Plan
Do you dye Easter eggs? When?
Do you do the Easter Bunny? When?
Some religious families choose to have the bunny come the day before Easter. This way Easter Sunday can be focused on the meaning of Easter; the resurrection of Jesus Christ.
Who hides the eggs?
Already prepared baskets or do you put your own together?
Do you hide the baskets?
Easter treats, candy? If you don’t have Peeps will you be sad?
What community, work or family events might you participate in?
Do you go to church?
Do you get Easter dresses and/or other Easter clothes?
Do you visit family on Easter? His, hers, both or alternate?
Most likely, you don’t have kids for your first Easter. So, what if anything are you going to do for one another? Do you expect your partner to do something? Don’t assume anything! Talk about everything you can think to discuss.
Do baskets for one another.
Set a dollar amount so one spouse doesn’t go all out and the other has just a few little things.
If you want a new dress, discuss it and see if it is in your budget. (Many girls grow up with getting a new dress for Easter.)
Why does it matter?
Whether you realize it or not, we all have expectations for how Easter should be celebrated. If you aren’t on the same page you run the risk of having a stressful and difficult holiday. That is never fun and those hurt feelings can last for many, many years.
Traditions are part of who we are and what we do.
Traditions help us to understand ourselves and our families. Traditions give us things to look forward to. They give us consistency and bind us together.
The great thing about traditions is that they can change and evolve. When a tradition becomes more of a nuisance than it is fun and enjoyable; it is time to change.
Our Family
When my girls were young they loved searching for and finding their baskets. It would take all day for them to find and fill their baskets if they were empty. So, I would fill the baskets myself with little toys and treats and then wrap them with plastic wrap and ribbons. As they got older it made more sense to have their baskets lined up so they could pick them up and fill them as they found treats and eggs, etc. This evolved over time as they got older and wanted more to be able to find and put in their baskets.
Anything especially for them is in their basket when they get it in the morning. We let them know how many Cadbury eggs, chocolate bunnies or special treats each one is allowed to find. If they find more than one they leave it and if someone hasn’t found their special treat they help them find it. We also have hidden special things for the family to share: bags of candy, peeps, a game, and/or a video. There’s so much candy and eggs that we don’t worry about who find what. However, if one is being aggressive we have reminded them that everyone needs a chance to find some; especially the younger ones. We share almost everything and the girls are really fair about dividing things up when the hunt is over.
Changes
It won’t be long before we are done with this part of our family tradition and we will have to figure out and discuss what to do with our grown, married, and grandchildren.
I love what my grandparents did. Every year we would go to their home on Easter evening. We would get to hunt for 1 plastic egg that had our name on it. (We weren’t supposed to let anyone know if we found their egg; so they could find it themselves.) Hidden with the plastic eggs was a Hershey’s chocolate candy bar and inside the egg was a $1.00 bill.
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For me, Easter dinner must have:
Ham – I follow the cooking directions on the ham package, but I use the juice from a can of pineapple chunks or rings to add to the water that you put in the bottom. I use toothpicks to stick the pineapple around on the ham.
Deviled eggs– Easter eggs sometimes make the most interesting deviled eggs, especially when you have kids that help decorate them and they get little cracks when being dropped in the dye colors. This recipe comes from the first cookbook I got when I was newlywed! Better Homes and Gardens New Cook Book
Celery with cheese whiz– My grandma always had this on Easter! Now, my kids insist we do too.
Pimento Cream Cheese Salad, my favorite salad in the whole wide world! This salad is also a must for Thanksgiving!
This is my all time favorite salad! I grew up only having it on special occasions like Easter and Thanksgiving. Now, as an adult those holidays just aren’t the same if this salad is missing. We used to use 2 packages of Pimento Cream Cheese, but the stores quit carrying it and so I wasn’t able to make it for many years! Happy day when I discovered that I could use Pimento spread and cream cheese!
Pimento Cream Cheese Salad
1 can crushed pineapple – set the juice aside in reserve
1 pkg small marshmallows
2 pkg of pimento cream cheese or 1 pkg pimento spread and 1 pkg cream cheese (*Growing up my mom was able to buy pimento cream cheese at the grocery store. For many years I haven’t been able to find it! So, I buy 1 jar of Pimento spread and I like the little 1 ounce packages of cream cheese (from Costco). Since I use the little packets, I match the ounces on the jar of pimento and do the same for cream cheese. (In other words, 5 oz jar= 5 oz cream cheese) With the cream cheese package you will have 1 ounce more of pimento but it still tastes great and works just fine. Just break your cream cheese up into smaller chunks. They will melt better when broken up.
¼ c Mayo (We use olive oil mayo because we are cutting out high fructose syrup.)
2 cups Cool Whip Topping (Unfortunately this has high fructose corn syrup. ) You can use a package of Dream Whip instead. When I was preparing this it slipped my mind why we do Dream Whip.
Drain the juice from the pineapple into a pot.
Add marshmallows and melt in the pineapple juice.
Add pimento and cream cheese. Stir until dissolved and smooth.
Add pineapple and mayo. Mix well.
Fold whipping cream into mixture.
Pour into pan and refrigerate for a couple of hours. It will change from a dark orange to nice lighter peachy color.
Pimento Cream Cheese Salad
Shannon LeMmon
Light and creamy salad. Great for special occasions.
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