Happy Mother's Day, and a post to honor my Grandmas

Happy Mother's Day everyone!  I hope it's been a wonderful day.  Flip Cookbook is hosting this month's 'Go Ahead Honey, It's Gluten Free' event and the theme is: From Mom's Recipe Box.  I decided to modify it and do recipes from my grandmas' recipe boxes and honor them.

I've been reminiscing a lot lately on childhood memories with my two wonderful Grandmas.  With each of these memories, comes memories of the food they would make us.  Every, or at least nearly every Sunday we went to my Dad's parents' house.  And pretty much everytime we went, my grandparents had homemade treats for us.  My grandpa always got credit for giving us rootbeer floats (even though, technically Grandma did all the work), but all credit goes to Grandma for the rest of the treats.
 

My grandpa was and still is a beekeeper.  And that hobby yield some very delicious honey, even now when I smell honey or anything with honey in it, I think of them.  My very favorite treat that my grandma made was her honey popcorn balls, she never used a recipe, so they always seemed a little different each time.  But the honey was always the star and it was pure comfort food.  So, this first recipe is for my Grandma Nay, because I always think of you when there's honey involved. <3

Peanut Butter and Honey Popcorn Balls
1/2 cup honey
1/2 cup peanut butter
1/2 teaspoon salt
4-5 qts popped popcorn

Directions
In a heavy saucepan mix together the honey, peanut butter and salt.  Over medium heat, bring the mixture to a boil and continue to cook for 30-60 seconds while stirring constantly. (Watch very closely because it can burn very quickly). Remove from heat and pour over the popcorn, toss to evenly cover the popcorn and let it cool for a couple of minutes then form into balls.

This recipe is featured on Slightly Indulgent Tuesday.

My Mom's mom was a fiery red-head with the biggest heart I know.  She spoiled us grandkids rotten, just like a grandma should. She made these cheesy potatoes that I'm sure the rest of Utah would know as Funeral Potatoes, but we called Grandma Potatoes.  They were always the best when she made them and she made them for every family gathering.  She past away a couple of years ago and I miss her fiercely, but I can recall all of the happy memories as these modified Grandma Potatoes bake in my house filling my home with the familar smells of my Grandma house. I love you, Grandma Davidson, and this one is for you! <3

Grandma Potatoes
(or Funeral Potatoes or Cheesy Potato Casserole...depending on where you live)
adapted from here
8-10 medium russet potatoes
3 tablespoons canola oil
1 cup finely chopped onion
1/4 cup millet flour
1 1/2 cups chicken broth (I use Imagine brand low-sodium)
1 cup So Delicious Coconut Milk
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon poulty seasoning
2 cups Daiya cheddar style shreds
1/2 cup dairy-free yogurt cheese
1/2 teaspoon vinegar

Topping:
2 cups Corn Chex, crushed
2 tablespoons dairy-free margarine, melted

Directions:

Boil the potatoes in a large pot, until fork tender.  Allow them to cool, then peel and grate the potatoes. 

In a large saucepan, heat the canola oil over medium-high heat.  Add the onion and cook until the onion is softened, about 5-6 minutes.  Stir in the millet flour and cook, stirring constantly, for another 30-60 seconds.

Combine the chicken broth and the coconut milk and slowly whisk it into the flour mixture.  Add the salt, pepper, and poultry seasoning. Bring the mixture to a boil and then reduce heat to medium and cook, stirring frequently, until the mixture has thickened slightly.  It should take about 5 minutes.

Remove the saucepan from the heat and stir in the Daiya cheese until smooth. Fold in the potatoes, until the mixture is well combined.  Add the vinegar to the yogurt cheese and stir that into the potato mixture.

In a medium bowl combine the corn chex and the melted margarine until evenly combined.  Spoon the potato mixture into a 9x13 baking pan, smoothing the top.  Top with the buttered corn chex.  Bake at 350F for 35-45 minutes (45 minutes, if you prepped beforehand and stored the potatoes in the fridge before baking them).

This recipe is featured on Make it Gluten Free Tuesdays.