For those of us who are Gluten Free, the best pie crust in the world is the mix by Gluten Free Pantry. However, sometimes a recipe calls for a graham cracker crust and here is a great gluten free "graham cracker" pie crust.

• Dry Ingredients:
• 1 1/4 Cups Enjoy Life Gluten Free Granola
• 3/4 teaspoon cinnamon
• 2 tablespoons Arrowhead Mills Organic Brown Rice Flour


• Wet Ingredients:
• 1/4 cup plus 1 tablespoon of Organic Valley Butter, melted
• 3 tablespoons Wax Orchards Fruit Sweetener

Preheat oven to 350. Crush granola in a blender. Put granola powder in a bowl, add flour and cinnamon and mix well. Add wet ingredients. Batter should be a thick paste. Press evenly into a pie pan and bake in the oven for about 10 minutes. Cool before adding pie filling.

Mindy’s No Bake Pumpkin Pie

• 1 Cooked pie shell, (you can use an Arrowhead Mills Graham Cracker Crust or, for gluten free you can pre-bake a pie crust made from the Gluten Free Pantry Pie Mix or use the recipe above for a gluten free "graham cracker" granola pie crust)
• 1 cup organic pumpkin puree by Tree of Life
• 2/3 cup organic milk, (for dairy free you can use almond, rice or soy milk)
• 1 package of vanilla instant pudding from Natural Desserts
• 2 or more teaspoons of organic pumpkin pie spice by Frontier Organics
• 1 cup of whipped topping by TruWhip or Now and Zen

Mix pumpkin, pudding mix, milk and spices in a large bowl. When well mixed, fold in whipped topping. Spread into the baked and cooled pie shell or use the graham cracker pie shell. Let chill for 20 minutes to an hour before serving.

If you prefer, this delicious treat can be served in cups like custard. This makes an excellent side dish for any autumn meal or just because.

Anita’s Famous Pumpkin Bars

This delicious desert is actually a cake, but because of its wonderful consistency it can be cut into bars like brownies.

• 1/3 cup organic turbinado sugar
• 1/3 cup organic oil
• 3 organic eggs
• 1 15oz can of organic pumpkin puree
• 1 package of Oetker’s Organic Yellow Cake Mix, ( for gluten free use Namaste Yellow Cake )
• 3 teaspoons organic pumpkin pie spice

Preheat oven to 350 degrees. Grease a 9 x 12 glass cake pan. In a large bowl, combine sugar, oil, eggs and pumpkin. Mix well. Add pumpkin pie spice and cake mix and blend until well moistened. Batter will be thick. Spread into the cake pan and bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Although I top the pumpkin bars with cream cheese frosting, for a dairy free choice you can use Oetker’s Organic Vanilla Frosting or Cherrybrook Kitchens Vanilla Frosting. I’ve got two favorite cream cheese frosting recipes:

• Simple Cream Cheese Frosting:
• 8oz Organic Valley Cream Cheese, softened
• 1 stick Organic Valley unsalted butter, softened
• 4 tablespoons organic honey
• 1/2 teaspoon ( or more ) of Frontier Organic Vanilla Flavor

Whip cream cheese and butter in a mixing bowl and add honey and vanilla. Whip until smooth. Spread on cooled bars.

• Fancy Cream Cheese Frosting:
• 12oz Organic Valley Cream Cheese, softened
• 1 1/2 sticks Organic Valley unsalted butter, softened
• 3/4 cup organic sugar
• 2 tablespoons organic maple syrup
• 2 teaspoons Frontier Organic Vanilla Flavor
• 2 cups Hain Organic Powdered Sugar

Beat softened cream cheese and butter until light and fluffy. Mix in organic sugar, maple syrup and vanilla. Add powdered sugar a little bit at a time, beating well. Cover and refrigerate for about a half hour. Stir by hand just prior to spreading.

Anita’s "What to do with the Left-Over Chili" Recipe

If you made my Turkey Chili Recipe and now you’ve got left-over chili, but not enough for another meal, here is the solution and it’s delicious.

• 2 1/2 cups Bob’s Red Mill Corn Bread Mix or Gluten Free Pantry Yankee Corn Bread Mix
• 1 1/4 cups water
• 1/4 cup organic oil
• 1 organic egg
• Shredded organic cheddar cheese

Preheat oven to 350. Grease a glass 8 x 8 pan. Mix corn bread, water, oil and egg together and spread in the pan. Add the left-over chili, ( make sure chili is well drained before spreading on top of the corn bread paste, you don’t want it to be runny ). Top with cheddar cheese. Bake for 30 minutes or until corn bread is done. Serve hot.

Smilin’ Jim’s Pink Stuff

This quick, simple, delicious treat was Smilin’ Jim’s favorite family recipe that dates back to his grand folks and his beloved Aunt G. It can be used as a salad, a dessert, or as a side dish for any special meal. Jim updated the recipe for modern convenience, so no one had to tackle a pineapple, create their own gelatin mix, or whip up their own whipped topping from scratch. While I still enjoy making my own "whippy" from scratch if time allows, TruWhip is certainly more convenient. So make a batch of Pink Stuff for your family and know that Jim is smiling on you and probably saying, "It tastes so good, it’ll make your tongue slap your brains out."

• 1 package of jello by Natural Desserts, (we usually use cherry, strawberry or raspberry)
• 1 can crushed pineapple, well drained
• 1 cup Organic Valley cottage cheese
• 1 package TruWhip whipped topping

Mix jello, pineapple and cottage cheese in a large bowl. Fold in whipped topping. Chill for about an hour in a covered container before serving. Enjoy!