Friday, August 1, 2014

Crust-less Quiche

You can never go wrong with a good quiche. Have it for breakfast, brunch or even a quick easy supper. My family loves this one and it couldn't be easier, quicker or more simple.

Crust-less Quiche

Ingredients:

3 eggs
1 1/2 cup milk
1/4 cup butter or margarine; melted
1/2 cup baking mix (I use Pamela's)
dash pepper
8 strips of bacon; cooked and crumbled
3/4 cup shredded cheddar cheese

Directions:

In a blender, combine eggs, milk and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into greased 9-in. pie plate. Top with bacon and cheese.

Bake at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

The Doctor feels that my surgery was successful. In six to eight weeks I should be back to normal!

Thanks for stopping by y'all and please come again soon!

Saturday, July 26, 2014

Get it Done


Two weeks ago I went to a hand specialist to get what I thought was a cyst drained in my left hand. After looking at it he said that it was hard so he really thought it was a tumor and he order x-rays. The x-rays revealed that it is what he calls a giant tumor and there are three bones affected. On of them is trying to move out of it's way so it is slightly deformed. Because of this he order a MRI to make sure that it is not located in the bones before cutting it out. The good news is that it is not in the bones but has attached itself to three of them, like barbwire does to a tree.

So because of this I am having surgery next Tuesday morning to check this big daddy out. If the tumor looks as expected I will wake up with a nice incision and in a cast or splint. I could also be in quiet a bit of pain as they are going to scrape my little bones (ugh) but then after six to eight weeks I'll be fine. If I wake up with only a band-aid that means more test and more doctors.

I admit I dread the surgery and my biggest thing is being restrained to using only one hand during the recovery time. I've been practicing and there are sooo many things that I have no clue how to do with only one hand. I have been making a few casseroles and putting them in the freezer because I do not want to eat sandwiches this whole time.

So if you don't hear from me just remember I'll be back!

I am in great spirits and have no fears as I know my God is in control! He's giving me peace and I'm ready to get it done!

Thanks for stopping by y'all and please come again soon!

Friday, July 18, 2014

Grace's Pimento and Cheese Spread

I love Pimento Cheese, I use it as the base for my meat sandwiches as well as for cheese toast. My favorite has a little kick to it so I decided to take a couple of recipes and make my own using a little from each one.

Here's what I came up with.

Grace's Pimento and Cheese Spread

Ingredients:

  • 1/4 tsp cajun seasoning
  • 1 dash Worcestershire sauce
  • 2 tbs mayonnaise
  • 1-1/2 cup grated sharp cheddar cheese
  • 2-ounces of cream cheese
  • 2 to 3 tablespoon pimentos, smashed or diced
  • 1/4 tsp cayenne pepper

Instructions:

Let cream cheese soften a bit then mix all ingredients well by hand. You can adjust the seasonings to your liking, taste as you go.

This recipe makes about 2 cups of spread.

Thanks for stopping by y'all and please come again soon!

Saturday, July 12, 2014

Gluten Free Batter for Frying

Good for fresh vegetables, onion rings and corn dogs.


It's garden time and that means lots of meals full of vegetables with little meat. My Dad recently came to visit and brought us two bags of fresh squash, we love squash. I usually roast them in the oven, grill them or stew them down recipe found HERE.

I hardly ever fry them, we don't eat many fried foods at home, the idea of so much grease makes me gag. This time we decided that we wanted to splurge and fry a few squash for our Saturday lunch. They were great but it will probably be a while before I fry anything else.

You could use regular mixes and make this full of gluten.

Gluten Free Batter for Frying

Makes enough for three squash or several corn dogs.

Ingredients:

1/2 cup gf cornbread mix
1/2 cup gf pancake mix
1 egg
1/4 tsp. salt
1/4 tsp. pepper
Enough milk to make batter thin
Enough oil to cover the bottom of a pan for vegetables and for a deep pot of corn dogs or onion rings.

Directions: 

Wash and slice vegetables.

Mix dry ingredients well, add egg and enough milk to make batter thin.

Heat oil to medium.

Dip vegetables (or what ever you are cooking) in batter until covered well, then transfer to a wire rack. This allows the item to drip so that you don't have a lot of batter floating in your pan. After preparing a rack full began to fry, turn once it is brown around the edges. Take up once it is good and brown and tender all the way through.

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Saturday, July 5, 2014

Easy Great Gluten Free Pound Cake



I made a gluten free pound cake with lots of toppings for the Fourth. Steve doesn't mind eating gluten free at all, he'll eat anything, but sometimes I think my kids wish I would cook normal. This cake was very good just a bit drier than my normal pound cake but I plan to tweek it some in the future to make it a little moister.

I have used 1-2-3 mixes in the past and have always loved them so when there mixes were featured on Zuilily I bought several gluten free, sugar free pound cake mixes. I made this one low sugar and I was not disappointed at all with the taste I achieved and with ice cream, strawberries and blueberry compote for topping I thought it was wonderful. We ate half the cake and I froze the rest just so I would eat it all!

Here's the mix and then the recipe of what I added.

Easy Great Gluten Free Pound Cake

Ingredients:

1 123 Gluten Free Delightfully Gratifying Poundcake Mix Hint of Lemon -- 38.72 oz
2-2/3 cup sugar (you can use Stevia or some other sweetener)
5 large eggs at room temperature
1-1/2 cups unsalted butter softened but not at room temperature
3/4 cup orange juice or your favorite citrus-flavored soda

Directions:

Preheat oven to 325 F. Generously grease a 12-cup bundt pan or 2 large loaf pans.

Cream butter well then add sugar and mix well. Then add cake mix and eggs, mix well. Add liquid and mix until thoroughly blended. Beat about 3 minutes.

Pour into prepared pan or pans.

Bake for 1-1/4 hours for bundt pan and approximately 1 hour for loaf pans.

Cool 5 minutes in pan then invert onto serving platter and cool.

Dust with powdered sugar, cut and serve with your favorite toppings. 

Thanks for stopping by y'all and please come again soon!