Well, duh! I posted this on yesterday's recipe post, so here it is again. I made it this morning and it looks pretty good. Gluten-Free Apple Cake 1 box Betty Crocker Gluten Free yellow cake mix 1 stick margarine, softened 1/3 cup water 3 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups chopped peeled apples (cooking/baking variety) 1. Heat oven to 350F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2. Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

I like your recipe, Luckygardnr. I haven't made creamed cabbage in ages, because my recipe calls for white sauce and pre-cooking the cabbage. Takes too long. I'll sure try yours. I haven't made this because I'm not crazy about stuffed peppers, but the picture on foodgawker looked so good! PORK/SAUSAGE STUFFED PEPPERS (Kitchen Trials) 4 red bell peppers, stems left intact, halved lengthwise, and seeded 3 tbsp vegetable oil 8 oz ground pork 4 oz sweet Italian sausage 1 onion, chopped fine 3 garlic cloves, minced 1 (8.8 oz) package Uncle Ben's Brown Ready Rice (I'll used white or wild rice, precooked) 12 oz pepper Jack cheese, shredded (3 cups) 1/4 c. minced parsley Salt Pepper Adjust your oven rack to about 6" from the broiler. Place the prepped bell peppers in a microwave safe bowl, cover with plastic wrap, then microwave for 3 to 6 minutes until just tender. Meanwhile, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the pork and sausage and cook, breaking up the meat as you go, until nice and brown and cooked through, about 5 minutes. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds, until nice and fragrant. Stir in the rice and cook for 2 minutes until heated through. Turn off the heat and stir in 2 cups of the cheese, parsley, and add salt and pepper to taste. Pat the peppers dry with paper towel, then season with salt and pepper. Brush the bottom of your baking dish with vegetable oil so that the peppers don't stick. Arrange the peppers on your dish, cut side down, and broil until spotty brown, about 3 minutes. Flip the peppers over then stuff generously with the filling and top with remaining cheese. Broil until the cheese is bubbly and spotty brown, about 3 to 5 minutes.

I found this recipe yesterday when looking through some craft sites. Looks so refreshing, a must try. Lemony Lemon Bread This recipe makes two loaves and freezes well, so you can enjoy one when you make it, and enjoy the other loaf at a later date. This bread takes a bit of time to prepare, and requires at least 4 fresh lemons, but it is just as good (maybe better) the next day, so feel free to make it the day before you plan to serve it . ~ For the Lemon Cake ~ 1 1/2 cups cake flour 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 1/4 cups sugar 8 large eggs, at room temperature 1/4 cup grated lemon zest (from about 4 lemons) 1/4 cup fresh lemon juice 2 cups (4 sticks) unsalted butter, melted and cooled 1/2 cup sour cream, at room temperature 2 teaspoons pure vanilla extract ~ For the Lemon Syrup ~ 1/3 cup fresh lemon juice 1/3 cup sugar ~ For the Lemon Glaze ~ 2 cups confectioners' sugar 4-6 Tablespoons fresh lemon juice Making the Lemon Cakes (Recipe yields two 9"x5" loaves) Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well. Sift both flours, baking powder, baking soda and salt together in a medium bowl. Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes. Meanwhile, make the Lemon Syrup ~ In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside. Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked, but unglazed loaves will keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.) Make the Lemon Glaze ~ In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature. Recipe Source ~ Baked, New Frontiers in Baking

This is not a tried and true recipe. It was in today's paper and when I read it I thought it sounded SO good. I clipped it out to try in the future. German Style Potato Bake 2 pounds red potatoes, unpeeled 4 slices bacon,chopped 3 tablespoons butter 1 cup chopped onion 3 tablespoons flour 1 cup beer 1 cup chicken broth 2 tablespoons spicy brown mustard 1 teaspoon horseradish 1/4 teaspoon pepper 2 tablespoons finely chopped fresh parsley leaves Cook potatoes, covered, in a pot of boiling water. Depending on size of potatoes, they will probably need to cook for at least 20 minutes. When potatoes are tender, drain and allow to cool. At this point, potatoes can be covered and refrigerated overnight. Lightly butter a shallow 2 qt baking dish. Set aside. Preheat oven to 375 degrees. Slice potatoes into 1/2 inch thick rounds.Arrange slices in prepared baking pan. Set aside. Cook bacon til crispy in a large skillet. Transfer cooked bacon to paper towels. Reserve bacon fat in pan. You should have about 1 tablespoon of fat in the pan. Add 3 tablespoons butter to the pan and heat until melted. Add chopped onion and saute til tender. Remove pan from heat and sprinkle in the flour, stirring til smooth. Return to heat and cook 1 minute, stirring constantly. Remove from heat. Gradually add beer and brother, stirring til mixture is smooth. Return to burner and cook over medium heat stirring constantly, until mixture is thickened and bubbly. Stir in mustard,horseradish and pepper. Pour sauce over potato slices, Bake uncovered for about 20 minutes or until thorougly heated and bubbling around the edges of the dish. While potatoes are baking crumble bacon pieces into small bits. In a small bowl, mix the bacon bits with the chopped parsley. Just before serving, sprinkle bacon parsley mix over the potatoes. Yield:5 to 6 servings **If you prefer not to use beer in the potatoes, use chicken broth for the entire 2 cups of liquid.**