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Church Casserole

Church Casserole

When I was a kid I traveled with our youth group in the summer to perform musicals at other churches. We were always put up in the homes of the congregation members and fed at church potlucks. No matter which church we ever went to, this dish was always there. You’ve got to trust popularity sometimes.

2 c. cooked white rice
1 c. cottage cheese, room temperature
1 package cream cheese
1 tbsp. olive oil
1 lb. ground pork or beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 tsp. salt
1 tsp. garlic
1 tsp. oregano
1 tsp. coriander
1 tsp. black pepper
2 cans diced tomatoes
4 oz. whole milk mozzarella cheese, sliced

Cook the rice according to the directions and set aside. In a medium sized skillet sauté the onion the pepper and the garlic in the olive oil for three minutes. Add the ground meat and continue cooking until it is browned. Add the tomato, salt, pepper, basil, oregano, and coriander. Cook over medium heat for five minutes, stirring occasionally.

Stir the cream cheese and the room temperature cream cheese into the rice until they are well combined. Spread the mixture in the bottom of a large baking dish. Pour the tomato and meat mixture over the rice, then lay the sliced mozzarella cheese over the top. Bake in a three hundred and fifty degree oven for thirty minutes. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!