If you like peanut butter....

These are heavenly. And they are a little bit more healthy for you because they are Gluten Free.
This recipe is taken from http://www.glutenfreeda.com/, one of my most visited sites for GF recipes.
Recipe for Gluten Free Cupcakes

For the cupcakes:
1 cup packed brown sugar
1/4 cup peanut butter
3 Tablespoons unsalted butter, softened
1 teaspoon vanilla extract2 eggs2 Tablespoons canola or vegetable oil
1-1/4 cup gf flour, I recommend Carol Fenster's Sorghum blend, which is:
1 1/2 cup(s) sorghum flour
1 1/2 cup(s) potato starch/cornstarch
1 cup(s) tapioca flour
(or regular flour if you don't want to do the GF kind)
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

For the frosting:
1 Tablespoon unsalted butter
2 Tablespoons creamy peanut butter
1/4 cup milk
1-3/4 to 2 cups powdered sugar
1 teaspoon vanilla extract


Preheat the oven to 350°F. Line 12 standard muffin cups with paper liners. Set aside.

In a medium bowl, beat with a hand mixer the brown sugar, peanut butter, butter, and vanilla until smooth, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the gf flour baking powder and salt. Add the dry ingredients to the wet ingredients alternately with 1/4 cup milk, beginning and ending with the dry ingredients, mixing after each addition.

Spoon the batter into the muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes in the pan. Remove cupcakes from the pan and let cool completely on a wire rack.

Make the frosting:
Melt the butter in a small saucepan over medium heat. Add the peanut butter; cook 2 minutes, stirring constantly. Gradually add 1/4 cup milk, stirring until smooth. Remove from the heat and let cool completely. Gradually add powdered sugar and 1 teaspoon vanilla, beating with a hand held mixer until thickened. (Note: Start by gradually adding up to 1-3/4 cup powdered sugar. You may find that you will need to add more powdered sugar to get the consistency of frosting.) Spread frosting over cupcakes.

NOTE:....In order to make the cupcakes a little bit softer (as GF tends to become hard quickly), I recommend splitting the egg whites and leaving them until the very end. Then, just before baking the cupcakes, whip the egg whites until they are fluffy, almost like whipped cream. Fold in egg whites with a spatula until completely blended in.
It is also recommended that you cover the cupcakes once baked and place them in the refridgerator. This will help them stay softer, longer.

Orange Mandarin Chicken

Last week when I was home in Oregon I took a big pile of my mom's old magazines and searched them for some new recipes. I got some good ones, including this one from the old July 2003 issue of Cooking Light magazine. I made it tonight for dinner and I loved it. The recipe says to serve it with Asian noodles but I served it with brown rice instead. I'm sure both would be good.

Ingredients:

- 2 teaspoons dark sesame oil

- 4 (4-oz.) skinless, boneless chicken breast halves

- Pinch of Kosher salt

- 1/4 teaspoon black pepper

- 1 (11-oz.) can mandarin oranges in light syrup, undrained

- 1/2 cup chopped green onions

- 1 tablespoon finely chopped seeded jalapeno pepper

- 1 teaspoon bottled minced garlic

- 1/2 cup low-sodium chicken broth

- 1 tablespoon low-sodium soy sauce

- 2 teaspoons cornstarch

Preparation:

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.

2. While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeno and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce and cornstarch, and add to pan. Bring to a boil; cook 1 minute or until slightly thickened. Serve with Asian noodles (soba, somen, or udon) or rice and steamed snow or sugar snap peas.

Yield: 4 servings.

Nutritional Information:

Calories: 212

Fat: 3.8g

Protien: 27.2g

Carb: 15.2g

Fiber: 0.7g

Chol: 66mg

Iron: 1.9mg

Sodium: 562mg

Calc: 27mg

Rhubarb Custard Pie

In honor of my dad's 60th birthday (which is today) I thought I'd post my mom's recipe for his favorite pie (which I am about to eat). My dad LOVES Rhubarb Custard Pie, especially because the rhubarb comes straight from my mom's garden and is super fresh. I love the tartness of the rhubarb and the sweetness of the custard. YUM!

Ingredients:

- 1 1/2 cups sugar

- 1/4 cup flour

- 1/4 t. nutmeg

- dash of salt

- 3 eggs, lightly beaten

- 4 cups of 1 inch slices of fresh rhubarb

- 2 T. butter, cut into small pieces

- pie crust, enough for crust and lattice (my family pie crust recipe is posted below)

Preparation:

Mix together the sugar, flour, nutmeg, and salt. Add the beaten eggs. Stir in 4 cups rhubarb. Line a 9 inch pie pan with pie crust leaving some hanging over the side (if you use the recipe posted below, you want to double it or make 1.5 times the recipe). Fill with rhubarb mixture. Dot top of filling with butter pieces. With remaining pie crust, arrange the lattice crust on top. Seal edges. Bake at 400 degrees for 50 minutes. Cool on a wire rack. Serve a la mode if you wish (we always do!)

Grandma Gert's Flaky Pie Crust

My mom's parents owned and operated a few restaurants when she was a little girl back in the 1950's. Basically, my mom grew up in a restaurant, eating delicious food whenever she wanted. Sounds like a dream, huh? I think so. She has many wonderful recipes from her parents who were the cooks and one of the best is her mom's pie crust. I swear that because of this pie crust my mom's pies are always SO good. She is able to make the perfect crust that is both tender and flaky and it is wonderful. The secret is in how you prepare it. You should feel privileged to now have this recipe in your library, it's that good!

Ingredients:
- 1 cup flour
- 1/2 t. salt
- 1/3 cup butter
- 2 T. water

Preparation:
Mix together flour and salt in a mixing bowl. With pastry blender, cut in half of the butter until it has a fine coarse meal consistency (this gives it the tenderness). Cut in the remaining butter until the particles are the size of large peas (this gives it the flakiness). Sprinkle with water a tablespoon at a time, mixing lightly with a fork until all the flour is moistened . Form into a ball (if you doubled the recipe, divide dough into 2 balls), place on a floured surface, and flatten a little with your hand. Using a rolling pin, roll out the dough into a circle as thin as you can without it being too thin that it would fall apart. Gently place pie crust into pie pan.

* Never use a shiny-finished aluminum pan. Glass, enamelware, or satin finished metal pans work better.

* If you are making a pie that is not baked but does need a baked shell, first prick sides and bottom with a fork then bake 8-9 minutes at 475 degrees.

* If you are making a pie that requires a lattice or a top, double the recipe.

Baked Macaroni and Cheese

(photo by Randy Mayor, courtesy of cookinglight.com)

This is my all time favorite mac & cheese recipe. I love it because it has great texture and flavor and is a lot healthier than your typical mac & cheese. It is also super easy to make and is an easy dish to serve for lunch when you have guests staying with you. Sometimes I add grilled or lightly breaded chicken for some added protein. Yum! It is from the Best of Cooking Light cookbook

Ingredients

- 4 cups cooked elbow macaroni (about 2 cups (8 oz) uncooked)

- 2 cups (8 oz) shredded reduced-fat sharp cheddar cheese

- 1 cup 1% low-fat cottage cheese

- 3/4 cup nonfat sour cream

- 1/2 cup skim milk

- 3 tablespoons finely chopped onion (I usually I add more)

- 1 1/2 teaspoons butter, melted

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

- 1 egg, lightly beaten

- Vegetable cooking spray

- 1/4 cup dry breadcrumbs

- 1 tablespoon butter, melted

- 1/4 teaspoon paprika

- Fresh oregano sprigs (I rarely use these but feel free too if you want better presentation)

Preparation

Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.

Yield: 6 servings (serving size: 1 cup)

Nutritional Information
Calories: 356 (28% from fat)
Fat: 11.2g (sat 5.2g,mono 3.3g,poly 1.4g)
Protein: 24.9g
Carbohydrate: 37.5g
Fiber: 1.2g
Cholesterol: 63mg
Iron: 2mg
Sodium: 724mg
Calcium: 402mg

Stawberry-Rhubarb Crisp

Rhubarb isn't loved by everyone but I definitely LOVE rhubarb. It's easy to bake with and definitely easy to freeze. I recently made a crips with strawberries and rhubarb - a common combination.

Preheat oven to 375 degrees

Topping (recipe fro America's Test Kitchen)

6 tbs flour (I used whole-wheat)

1/4 c brown sugar

1/4 c granulated sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

5 tbs cold unsalted butter, cut into 1/2 inch pieces

3/4 c coarsely chopped nutes (I used almonds)

Note: I doubled the recipe because I like a lot of topping. :) I also added ground flax seed.

Preparation

Place flour, sugars, spices, and salt in food processor and process briefly to combine. Add butter and pulse 10 times, about 4 seconds for each pulse. The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal. Add the nuts, then process again, four or five 1-second pulses. The topping shoud look like slightly clumpy wet sand. Be sure not to overmix, or the mixture will become too wet. Refrigerate the topping while preparing the fruit, at least 15 minutes.

Filling (my own eye)

Strawberries (quartered) and rhubarb (1/4 inch pieces) nicely coated with honey

Preparation

Fill 8x8 pyrex pan 2/3 way full of strawberry and rhubarb mix, and 1/3 with topping mixture

Bake @ 375 degrees for 25 minutes

After 25 minutes, raise temp to 400 for another 5 minutes; fruit should be bubbling

Total baking time = 30 minutes

Let cool and then serve with vanilla ice cream. Enjoy!

Jello Salad

I love this salad because it's easy and it's a great side to any meal (I think so at least!) It's also really good to double so it can last longer and feed more mouths! Again, no nutritional info or picture...sorry!

1 (3 oz.) Jello (any flavor)

16 oz. 7-Up, divided

1/2 container Cool Whip

Heat 12 ounces of 7-Up to boiling. Add Jello and remove from heat. Stir until dissolved. Refrigerate until wobbly, but not set. (This usually takes about an hour in my fridge (when it's doubled)-just to give you an idea.) Add remaining 4 ounces of 7-Up and whip with mixer. Add Cool Whip and mix until well blended. Pour into bowl and refrigerate until set.
*Side note: If you double it, it's always fun to mix flavors. For instance, instead of using one 6 oz. box of a flavor, use two 3 oz. boxes of different flavors-like lime and cherry. It's just fun to create a flavor that sounds good to you!

Aunt June's Chicken Casserole

My mom's great aunt made up this recipe decades ago and it won first place in a cooking contest! Anyway, it's a family favorite and one that's perfect for those colder days. I'm actually cooking it as I type though! It's also great to divide up into 2 8x8 pans. I do that and we eat one pan and put the other one in the freezer for a "rainy" day when I don't want to cook! I have no idea what the nutrition facts are, but here's the recipe:

2 boneless chicken breasts

1 chopped onion (I just pour some onion flakes in)

1 T. dried parsley

celery tops (I don't use)

2 c. chicken broth

2 c. Minute Rice

2/3 c. mayonnaise

2 (10 1/2 oz.) cans cream of chicken soup

2 c. Rice Krispies

2 T. butter

salt and pepper

Boil chicken with parsley, celery tops, onion-or flakes, and dash of salt and pepper. Cook 20-30 minutes or until chicken is white completely through. Drain chicken reserving 2 c. chicken broth. Cut chicken into small pieces. Add rice into a 9x13 pan and pour chicken broth in. Let rice soak up chicken broth for a couple of minutes. Add chicken, mayonnaise and soup and stir until well blended. On stove top, melt butter in saucepan and add Rice Krispies. Stir until coated. Pour Rice Krispies over top of chicken mixture and spread evenly. Bake uncovered at 350 for 45 minutes.

The World's Easiest Lasagna

This is my mom's recipe and I think she loves it because of how easy it is. It's very simple and easy to add your own additions, flavors or spices. I recently made this for a small gathering of friends. Depending on how hungry people are, one pan feeds about 8 people.

1 lb of hamburger (I typically use ground turkey)

1 pkg of lasagna noodles (uncooked)

1 jar of the sauce of your choice

1 lb of motzerella cheese

(I like when the deli slices it for me)

1 container of cottage cheese (I use low fat)

Brown hamburger; add sauce to the skillet with meat and heat thoroughly; add some water. Layer a 9x13 pan in this order: sauce, noodles, sauce, cottage cheese, cheese, noodles, sauce, cottage cheese, cheese. Cover and bake for 45min-1 hour @ 350 degrees. Serve hot. (This is great as left-overs, too!)

Finger Lickin' Asian Chicken

Here's another easy recipe courtesy of Sunset Magazine to throw on the grill. Serving suggestion: rice and grilled bell peppers-YUMMY!

Yield: 6 to 8 appetizer servings or 2-4 main course servings

INGREDIENTS:

1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, thighs, drumsticks, skin removed
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

PREPARATION:
1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.
2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.
4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Ruby Red Jasmine Rice Salad

Taken from Gluten Free Girl's recipe by Shauna Ahern

1 star anise

nub of ginger, peeled

2 garlic cloves, peeled

1 tablespoon butter (or non-dairy substitute)

pinch of pepper and kosher salt

1 cup ruby-red jasmine rice

2 cups of water

Put the star anise, ginger, garlic cloves, butter, pepper and salt in your rice cooker (or pan).

Add the rice, and then the water.

Stir once, then set the cooker on high to do its magic.

When the rice has finished cooking, deeply fragrant and enticing, spread it out on a large plate. Pick out the nubs of ginger and garlic, and the star anise.

Put the rice in the refrigerator to cool down.

After the rice has sufficiently cooled, toss it with your favorite vinaigrette (we like champagne vinaigrette in particular).

And then top with the following:

pieces of avocado

goat cheese

chive blossoms and stalksfresh cilantro, chopped

shaved asparagus stalks

Great as a summer treat!

Steak and Potato Kebabs with Creamy Cilantro Sauce

I tried out this new grilled recipe from Eating Well Magazine last night and it was a hit! It was pouring down rain but worth getting a little wet for. It came together quickly and we loved the flavor of the creamy cilantro sauce. I served it with Grilled Corn with Lime Butter .

Makes 4 servings

INGREDIENTS:

1/2 cup packed fresh cilantro leaves, minced

2 tablespoons red-wine vinegar or cider vinegar

2 tablespoons reduced-fat sour cream

1 small clove garlic, minced

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon salt, divided

8 new or baby red potatoes

1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces

2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces

1 teaspoon extra-virgin olive oil

1 large sweet onion, cut into 1-inch chunks

1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.

2. Preheat grill to high.

3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.

4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

NUTRITION INFORMATION: Per serving: 271 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 17 g carbohydrate; 30 g protein; 2 g fiber; 368 mg sodium; 786 mg potassium.

Roasted Pepper and Goat Cheese Pasta

This one doesn't have a picture - sad. But it's delish!! One of our favorite pasta dishes. I have also served it several times for company and it's always a big hit. It is from Cooking Light (love that magazine!) and is super easy.

This recipe makes 4 servings (and that's very accurate)

.
Ingredients
3 large red bell peppers (about 1 1/2 pounds)
5 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1/4 cup chopped fresh basil
4 cups hot cooked bow tie pasta (8 ounces uncooked)
1/2 cup (2 ounces) crumbled goat cheese

.
Preparation
Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.

Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.
Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes.

Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth.

Combine bell pepper mixture and basil with pasta.

Sprinkle with cheese.

.
Nutritional Information
Calories: 342 (26% from fat)
Fat: 9.8g (sat 3.1g,mono 5.1g,poly 1.2g)
Protein: 12.1g
Carbohydrate: 53.4g
Fiber: 4.6g
Cholesterol: 7mg
Iron: 2.8mg
Sodium: 549mg
Calcium: 48mg

Baked French Fries w/ Garlicky Dijon Mayo

I've posted this recipe on my personal blog before but I thought I'd share it on here too. I seriously make these fries all the time and use the dip for other things besides the fries as well. I got this recipe from January '09 issue Cooking Light (which is where I get most of my recipes). I've changed the recipe a little bit based on what I think works better and make it serve 2 people instead of 4 because I usually only cook for 2 and I don't need extra french fries laying there tempting me! They wanted you to bake them at 450 but I found the fries to be way too crispy and almost burnt doing that so I bake them at 400. Perhaps if you make more then 2 servings, you may want to turn up the heat if you find your fries are too mushy.

Ingredients:

-1 teaspoon sherry vinegar (I use normal vinegar if I don't have sherry vinegar)
-1 large garlic clove, minced
-3 tablespoons canola mayonnaise
-1 1/2 teaspoons whole-grain Dijon mustard
-1 baking potato (you can use more potatoes if you want more, 1 potato feeds 2 people)
-2 teaspoons olive oil
-1/4 teaspoon kosher salt (I add a little minced garlic sometimes too)
-cooking spray

Preparation:
1. Preheat oven to 400 degrees.

2. Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise and mustard.

3. Cut potatoes lengthwise into 1/4 inch thick slices; stack slices and cut lengthwise into 1/4 inch thick strips. Place in a large bowl; cover with hot water. Let stand 10 minutes. Drain potatoes, pat dry with paper towels. Combine potatoes, oil, and salt in large bowl; toss gently to coat (add minced garlic now if you want). Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 for 25 minutes (might need longer if you use more potatoes); carefully turn over and bake an additional 10 minutes or until lightly browned. Serve with sauce.


Yield: 2 servings (about 1 cup fries and about 1 tablespoon sauce)

Nutritional Information:
Calories: 180
Fat: 7g (sat .5g, mono 4.3 g, poly 1.5 g)
Protein: 3.2 g
Carb: 26.2g
Fiber: 1.9g
Chol: 0mg
Iron: 1.3mg
Sodium: 233mg
Calc: 21mg

Apple Dip

You can't go wrong when serving my mom's famous apple dip at a party or as an appetizer. It's fast, easy & oh so tasty (let's just say a fight typically breaks out when deciding who gets to lick the beaters).
Ingredients
-1 (8 oz) block cream cheese (I use lowfat)
-3/4 c br sugar
-1/4 c sugar
-1 tsp vanilla

Preparation: Let the cream cheese sit at room temperature for 15-30 min before blending with other ingredients using a hand mixer. It's delicious with tart apples & really any kind of fruit.

Berry-Peach Cobbler w/ Sugared Almonds

I thought I'd start us off with a new delicious cobbler recipe I tried from the July 2009 issue of Cooking Light. Great tasting and low calorie? Score! I made it for a BBQ and it was devoured quickly. I think I might add some raspberries next time I make it and see how that works. Happy eating!

Ingredients
Filling:
3 (6-ounce) packages fresh blueberries
3 (5.6-ounce) packages fresh blackberries
3 medium peaches, peeled and sliced
Cooking spray
2/3 cup granulated sugar (I used a little less and it was still good)
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt

Topping:
1 c. all-purpose flour

1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup half-and-half
1/3 cup sliced almonds (I used more almonds because I love them)
3 tablespoons turbinado sugar (the bigger crystals of sugar)
1 egg white

Remaining ingredient:
4 cups vanilla fat-free ice cream

Preparation
1. Preheat oven to 350°.

2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.

3. To prepare topping, combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

Yeild:

12 servings (1 c. cobler & 1/3 c. ice cream)

Nutritional Information:
Calories: 321
Fat: 8.9g (sat 4.5g,mono 2.7g,poly 0.8g)
Protein: 5.3g
Carbohydrate: 58.9g
Fiber: 4.2g
Cholesterol: 19mg
Iron: 1.1mg
Sodium: 147mg
Calcium: 101mg

Enjoy!

Recipe Labels

Note: These labels are slightly different than the ones in the e-mail I sent out. I am using (-) instead of (,) because commas divide the label into 2 labels which is no good.

main dish-poultry
main dish-seafood
main dish-beef
main dish-pork
main dish-meatless
main dish-pasta

side dish-starch
side dish-vegetable
side dish-fruit
side dish-other

salad

soup

dessert-cake
dessert-cookie
dessert-pie
dessert-other

appetizer

bread

breakfast

beverage

non-recipe post (for if you have something to say but it isn't a new recipe)

Can anyone think of a label we need that I don't have here? Comment and let me know.