Gluten-free Pigs in a Blanket Cake Pops

People, I present to you Pigs in a Blanket Cake Pops!

A pigs in a blanket that’s pop-able! This definitely was a good idea! I made 3 batches of these for batch-cooking, but my family hit them pretty hard, so we have a few less than I planned on for the week. My thought was to make them ahead of time for quick breakfasts, but they are so easy to make, I could easily make a batch in the morning, too, with prepped ingredients.

I used an entire bag of Pamela’s Gluten-free Baking & Pancake Mix to make approximately 72 cake pops. I make them at the beginning of the week and we eat them for quick fix breakfasts to dip in syrup, throw in a baggie for recess snack, or for a fun breakfast for lunch addition to a lunch box. These are a huge hit and they do not last long, do not let the size of this batch fool you. Your family will gobble these up fast.

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Gluten-free Pigs in a Blanket Cake Pops
Recipe type: Breakfast, Meal Prep
Serves: 72 cake pops/ 4 per serving
  • INGREDIENTS: (Makes 72 cake pops)
  • 1 22oz. pkg. Pamela’s Gluten-free Baking & Pancake Mix
  • 3 Burroughs Family Farms organic, pastured eggs
  • 2¼ c coconut milk (or cow, almond, etc)
  • 3 tbsp Burroughs Family Farms lemon olive oil
  • 2 tbsp coconut nectar or alternative sweetener
  • 1 tbsp raw honey, optional
  • 24 breakfast sausage links, each link cut into 3 equal parts, about ½″
  1. Generously grease cake pop pan, both the bottom and the top. I prefer to use coconut oil.
  2. Cook sausage, then cut each sausage into 3 equal pieces. Set aside.
  3. Add all remaining ingredients into a large pourable mixing bowl. Mix until all lumps are gone.
  4. Pour batter into one side of cake pop vessel. I like to fill them generously. Add one piece of sausage.
  5. Place top on cake pop pan, put brackets in place.
  6. Bake on 350 for 15-17 minutes, or until cake batter pops out the top.
  7. Cool for about 5 minutes, remove brackets, gently pull off top ( slide a knife between the top and bottom pan to make it easier to separate them). Using a small rubber spatula or spoon, gently ease the cake pops out, then cool on cooling rack.
  8. Store in a large glass rectangle glass container with each layer separated by wax paper.


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Honey Roasted Chicken and Potatoes

As long as I can remember, Sunday dinners in our family were always a special night. I don’t know where the tradition of big Sunday dinners came from, but I can only guess that it was something Betty Crocker invented. Whoever it was, thank you. Sunday dinner, surrounded by family, has always been one of my favorite things. In our house growing up, I think it started because my mom worked 5 days a week, so the weekends were her time to prepare a better than usual dinner. We had pot roast, trip-tip, chicken, pork chops, casseroles, etc. It was always an occasion, a way to start the new week off right.

I have been mostly been doing the same for my own little family for as long as I can remember. Because weekends can be busy days for us, I often revert to slow cooker recipes and things I can add to the oven that mostly cook themselves. My family really loves a roasted chicken, which is super easy,  and with much colder days this winter, a hot meal is always appreciated by my crew.

We love it so much that we have several versions we rotate through: Slow Cooker Rotisserie Chicken, Ginger Orange Chicken, Crepes Florentine, etc.

Burroughs Family Farms organic olive oils compliment a roasted chicken and vegetables nicely. In this recipe, I combine spices, local raw honey, and BFF garlic olive oil  to chicken drum sticks and red potatoes, for a lovely Sunday dinner. The garlic and honey compliment each other really well and spice up an other wise boring dish. My kids always say you have to be careful because chicken can be “boring,” but with this combo you cannot go wrong. We added a big green salad to this meal and it was a hit with everyone, even with my middle child who says he doesn’t like chicken.

Pre-bake. Chicken drumsticks and red potatoes liberally seasoned and drizzled with Burroughs Family Farms Garlic Olive Oil.

Pre-bake. Chicken drumsticks and red potatoes liberally seasoned and drizzled with Burroughs Family Farms Garlic Olive Oil.

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Sunday Dinner Honey Roasted Chicken and Potatoes with Bubbie's fermented pickles, kale and broccoli slaw salad, and Cara Cara oranges.

Sunday Dinner: Honey Roasted Chicken and Potatoes with Bubbie’s fermented pickles, kale and broccoli slaw salad, and Cara Cara oranges.

Honey Roasted Chicken and Potatoes
Recipe type: Sunday Dinner
Serves: 4-6 servings
We only used potatoes for this, but you could add typical roast veggies to this, like carrots and celery, but we opted to eat a salad and keep our veggies raw.
  • 8 organic, pastured chicken drum sticks
  • 8 red potatoes, cut into small pieces
  • 3 to 4 tablespoons Burroughs Family Farms organic garlic olive oil
  • Pink salt and pepper to taste
  • ½ teaspoon nutmeg
  • 1 t Spice Hub Perfect Poultry Seasoning
  • 4 tablespoons raw local honey
  1. Preheat oven to 350 degrees F.
  2. Coat a 9x13 pan with garlic olive oil.
  3. Place chicken drumsticks in the pan. Space them evenly apart.
  4. Put potatoes in pan all around the chicken, filling in all the empty spaces.
  5. Drizzle the garlic olive oil over the chicken and potatoes.
  6. Sprinkle the pink salt and pepper over the chicken and the potatoes. If you like it more zesty, be liberal with this step. My kids really love it heavy on pepper.
  7. Sprinkle the poultry seasoning over the chicken pieces.
  8. Sprinkle the nutmeg over the chicken pieces.
  9. Place the pan in the oven and cook for about 40 minutes.
  10. Remove from oven after 40 minutes. Bring to counter.
  11. Baste chicken pieces with honey. If your honey is not liquid at room temp, like mine wasn't because of winter, I warmed it on the stove while the chicken was cooking.
  12. Place back in the oven and roast for 20 more minutes, or until chicken is crispy and golden brown.
  13. Serve with green salad for a complete meal.


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Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)

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When I decided to go grain-free, because of food allergies, I knew I would miss pasta dearly. I heard that many people really love spaghetti squash and that it was a decent replacement for pasta. Learning to love spaghetti squash was a challenge and in all honesty, my family is not on-board with it. I have never gotten them to like it, or zoodles, no matter how many recipes I have tried to serve them. But this Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb) was perfect for me.

So, when I make spaghetti squash, it’s just for one person. Moi. The squash ends up for Me, myself, and I, which means, I am still making dinner for everyone else, too. Now, I don’t like to be a short order cook, but my younger kids are still adjusting to our new way of eating. Vegetables can be hard for them. With that in mind, I wanted to create a dish that was all-inclusive, and was easy enough to pull-off so that I could still make dinner for everyone else.

I took one squash, cut it cross-wise, liberally coated it in flavored olive oil and spices, added red sauce, pre-cooked meatballs, and a bit more sauce, and threw it in the oven for an hour, while I cooked a good ol’ spaghetti and meatball dinner for the rest of the family.

I really love the flavor of Burroughs Family Farms Basil Olive Oil for this. It added a bit more Italian flair to the dish. Burroughs Grass to Gold Gouda would be a great addition to this recipe. Any red sauce will work with this recipe, and for pre-cooked meatballs, I love Aidell’s basil and garlic meatballs, for a quick-fix.

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Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)
Recipe type: Italian, Low Carb
Serves: 2 servings
  • 1 Small Spaghetti squash, cut cross-wise into two halves**
  • 2 T Burroughs Family Farms Basil Olive Oil
  • 1 T Spice Hub veggie seasoning
  • 2 C red sauce
  • 8 pre-cooked meatballs
  1. Preheat oven to 400F.
  2. Cut spaghetti squash cross-wise.
  3. Remove seeds and innards.
  4. Drizzle both halves of spaghetti squash with basil oil oil.
  5. Sprinkle with veggie seasoning.
  6. Add ½ C red sauce to each half of squash.
  7. Put 4 meatballs in each half of squash.
  8. Top with remaining sauce.
  9. Bake for 60 minutes.
  10. **I eat one half for dinner and save another half for lunch the next day.
You can add cheese to this recipe, if you are doing a low carb high fat or keto diet, for added yumminess. Burroughs Family Farms Grass to Gold Gouda would be a great match. Just add after 45 minutes in the oven, sprinkle cheese over meatballs and sauce, then add to oven for 15 more minutes.

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Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)

My good friend, Susie over at My Paleo Fam, told me about a sweet potato pizza crust that sounded interesting. Here is the version she ended up making: Sweet Potato Pizza Crust. And when I was cleaning out my fridge for my new CSA basket yesterday, determining what needed to be used soon, I wondered if I could mix it up a bit, add in butternut squash and spaghetti squash, too. I’m always up for an experiment, and the chance to throw caution to the wind, so I tried it. There were some moments of doubt, some worries that I might be sending my husband off to get something for us to eat at 8pm if I failed, and the realization that I should have started much earlier in the day. All valuable lessons and things to keep in mind, when trying something new. Nevertheless, it was successful and a crowd pleaser. I was delighted (and relieved).

Please try this. It will not disappoint and I am a firm believer that there is more to a spaghetti squash, then well, spaghetti squash! Do it!

Deep Dish Paleo Pizza 2

Sweet potato and two squash pizza crust, with homemade sauce, Kerrygold Dubliner grass-fed cheese, chicken-apple sausage, kale, bell peppers, onions.

Deep Dish Paleo Pizza Crust

Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)
Recipe type: Pizza
Cuisine: Italian
Serves: One pizza
Makes one large pizza crust. Cast iron pans recommended for this recipe.
  • Pizza Crust
  • 1 Spaghetti Squash
  • 1 Butternut Squash
  • 1 Sweet Potato
  • 1.5 c almond flour (or any other GF flour)
  • 3 large eggs
  • 1¼ c shredded grass-fed, high-quality cheese (I use Kerrygold Dubliner, available at Costco)
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • Pinch of salt
  • Dash of cracked black pepper
  • TOPPINGS (You use what you like, but this is what we had on our 3 pizzas!)
  • Pizza Sauce or Leftover Spaghetti Sauce (Tonight I used leftover homemade spaghetti sauce)
  • More grated or shredded, high-quality, grass-fed cheese
  • Applegate pepperoni and salame
  • Chicken sausage
  • Shredded kale
  • Julienned bell peppers
  • ¼ c diced yellow onion
  • Whatever else you LOVE on a pizza!
  1. Preheat oven to 400F
  2. In shallow roasting pans, I roasted 1 spaghetti squash and 1 small butternut squash for one hour.
  3. In aluminum foil, in the same 400 degree oven as above, at the same time, I baked a sweet potato for 45 minutes.
  4. Change oven temp to 375 degrees. Scoop out all flesh, discarding skins, and throw it all in the food processor. Process until completely smooth using your big mixing blade. I processed it for about 30 seconds. (The result was a puree that looked just like pureed pumpkin, which made me start dreaming of a crust made of pumpkin for dessert, but that is for another post!)
  5. Add 1.5 c of veggie puree to a large mixing bowl and add in all other crust ingredients. Initially, I put my hands in and mixed it. It will seem more liquid than what you think is “right” but this is NOT dough. It is more like a batter. Once I mixed with my hands, I used a heavy duty spoon to mix it thoroughly. Then I added it to three well-greased cast iron pans (I used a basil-infused EVOO). Use a spatula and spread around the edges.
  6. I made enough dough for two cast iron pans, but spread it out into three different size pans. Cook for 35-40 minutes, or until it start to brown on the edges and is firm in the center. It should be firm enough to be able to handle a sauce and toppings. Don’t rush it. This is worth the time to prepare.
  7. Remove from oven, add sauce, cheese, toppings, and put back in the oven and cook for 7-9 minutes, or until cheese is melted.
  8. Eat. Delight. Enjoy.
I know you are gonna be in a hurry to dig in, but we had best results when we left this to sit in the pan for about 10 minutes resting. The crust firmed up nicely to be able to pick it up. If you serve it too fast, you will be eating it with a fork. It just depends on what you prefer, but for a “real pizza” feel, I’d opt for patience and a handful of pizza! ;) (Now go forth, make pizza, and EAT!)


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Grainfree Pizza Crust- No Oven Needed (just a stovetop or barbecue)

Now I don’t like to brag, but I’m a boss when it comes to putting together a pizza that no one expects. Like this one. The entire pizza, crust to toppings, is made using the stove top, or barbecue, no oven needed. For the purposes of this recipe, all photos shown are from a version prepared on the barbecue, but you’d use a similar method for stovetop, just using a cast iron pan instead of baking stone.

Stove Top Pizza 1

I get pizza. I have a strong emotional attachment to it. I can make a plain ole pepperoni pizza, just like everyone else, but sometimes I gotta make a pizza that is worthy of remembering, or crying about.

Like these:








So there ya go, I make a lot of pizza. A lot. And this one was really good. I cried over this pizza recipe. The crust is both chewy and crispy.  I didn’t have to turn on my oven in 108F temps. All good reasons to have a happy cry. Besides, pizza is my everything and I love it.

Please tell me I am not the only one who cries over good eats.

(I also cried at a food truck once for lemon ricotta pancakes…so maybe I can’t be trusted.)

Anyway, I like to cook with baking stones a lot, and for things like pizza crust and breads, I find that baking stones are ideal. It leads to a consistent bake, and for use on the grill, it is foolproof every time for pizza. I bought a large rectangular pizza stone from Sur la Table that fits perfectly over my entire grill. I used that for this recipe, though any baking stone or cast iron will do here, too. The larger the stone, the more pizzas you can make at once.

For a great sauce alternative, I like to use olive oils. Infused olive oils are perfect for a tastier dish, like Orange EVOO. It really added a depth of flavor and sweetness to play off the savory of feta and salami here that was quite remarkable. Try Burroughs Family Farms Orange Olive Oil for a great twist on sauce-less pizza.

Grainfree Pizza Crust- No Oven Needed (just a stovetop or barbecue)
Makes One 10" Pizza Crust
  • 1 C Otto’s Cassava Flour
  • Pinch pink salt and pepper
  • 1 t agave or honey (I prefer agave for this recipe)
  • ⅔ C very warm water
  • 1 t glutenfree yeast
  • Various pizza toppings, sauce, or cheese
  1. Put all ingredients in a large mixing bowl and combine thoroughly.
  2. While grill and baking stone heat, add pizza dough to parchment paper and form one 10″ pizza crust, careful of not making any spots too thin. Dough may be slightly lumpy.
  3. Carefully transfer parchment to baking stone.
  4. Cover with domed lid. Close BBQ lid.
  5. Bake with BBQ closed for 7 minutes.
  6. Reduce BBQ heat to 350F. Open BBQ, add pizza toppings to crust. Careful not to add too much liquid directly to crust.
  7. Bake with BBQ closed for an additional 10 minutes.
  8. Remove pizza from stone and parchment with pizza peel or hard edged cutting board. Cool for 5 minutes, then cut and serve.
Stove Top Version

Mix all ingredients together. Incorporate completely.

2. Press into well-greased pan.

3. Top pizza with all toppings.

4. Cover with tight lid.

5. Cook over medium heat on stove top for 5 minutes.

6. Vent lid, lower temp to low, cook addtl 10-15 minutes.

7. Check bottom of crust for firmness. Slide out of pan to cutting board. Cut & serve.


Form crust onto parchment.


Add Pizza Crust to Parchment on Baking Stone on the BBQ.


Cover with domed lid and close BBQ to prebake crust.


Ingredients Prep for BBQ Pizza: Burroughs Family Farms Orange EVOO, feta cheese, peppered salami, balsamic glaze, figs, arugula


Add ingredients to cook for an additional 10 minutes.

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Slow Cooker Tomato Basil Soup

Creamy Tomato Basil Soup with Burroughs Family Farms Organic Basil Olive Oil

Creamy Tomato Basil Soup with Burroughs Family Farms Organic Basil Olive Oil

I have a busy day ahead of me, which means one thing: Crock Pot time! I want to make sure that at the end of the day, I have something on hand for dinner that will require very little of me. So this post will be short and sweet, as I quickly type this up, throw my dinner in a crock pot, and run out the door for a crazy day.

This soup is mostly made in the crock pot, but you can opt out of the oven portion, roast the tomatoes in the crock pot all day instead. It works either way.

I buy my tomatoes on clearance at the end of the week at my local grocery store, add in some red peppers, and a few other simple pantry items, like Burroughs Family Farms Basil EVOO, and I have a great, hot dinner at the end of the day. Pair with a nice baguette, salad, or grilled cheese sandwich with our Grass to Gold Gouda, and you have a meal that will please everyone, with very little effort.

Slow Cooker Tomato Basil Soup

Season and oil the tomatoes and peppers for roasting. Roast at 400F for 60 minutes.

Slow Cooker Tomato basil Soup

Add Fresh Basil.


Add remaining ingredients and set for low for 6 hours.


Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup
Recipe type: Dinner
Cuisine: Slow Cooker, Soup
Serves: 8 cups
  • 5lbs ripe tomatoes, cored
  • 8 red bell peppers, destemmed
  • 2 tbsp Burroughs Family Farms Basil Olive Oil
  • 1 tbsp crushed red pepper
  • 1 cup bone broth, or chicken stock
  • 1 cup full fat coconut milk (or almond, cow's milk, etc)
  • ½ cup fresh basil leaves
  • Salt, pepper, as desired
  1. In a large roasting pan, place tomatoes and peppers in one large pan, drizzle with basil olive oil and sprinkle with crushed red peppers. Roast at 400F for 60 minutes.
  2. Remove from oven, drain, carefully transfer to large crock pot, add basil, broth, and coconut milk. Slow cook on low for 6 hours. Use immersion blender to purée before serving. Garnish with fresh basil and crumbled bacon.
  3. Season with salt and pepper, as desired. I, however, prefer not to season mine too much, so I will leave that to you.
  4. Serve with salad and baguette, or grilled cheese with Burroughs Grass to Gold Gouda, for the perfect hearty meal.



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