Friday, January 12, 2018

Gluten Free Spiced Pumpkin Coffee Cake

This may be a new Thanksgiving or Christmas tradition. I made this at Christmas for breakfast Christmas morning and it was wonderful! I made it gluten free but can easily be converted to the regular recipe. Try it and let me know what you think!

Batter Ingredients:
4 eggs
1/4 cup water
1 package gluten free yellow cake mix
1 package instant Pumpkin Spice pudding from Jello
1/4 cup oil
1 cup sour cream

Topping Ingredients:
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped pecans

Glaze Ingredients:
1 cup powdered sugar
1 teaspoon pumpkin pie spice
2 to 3 Tablespoons whole milk

Begin by mixing the eggs, water and cake mix together in a bowl until smooth. Add in the pudding, oil, and sour cream and mix until combined.

In a separate bowl mix the topping ingredients well.

Grease a 9x13 inch pan.

Put half of the batter in the pan and then add half of the topping. Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.

Bake the cake in a preheated 400 degree oven for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center. Cool it on a wire rack.

When the cake is no longer warm, mix up your glaze. Whisk together the powdered sugar and pumpkin pie spice. Add two tablespoons of milk. If the glaze seems too thick, add more milk a teaspoon at a time. Drizzle the glaze over the top of the entire cake.

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

Friday, December 22, 2017

Easy Quick Turnip Green Soup

 So I am the turnip green lover in our house. I absolutely love this soup but have been wanting to create a quicker version that makes a smaller amount. I think I've done this, it's not quite as good but close enough for me. A great recipe for those who live alone or that single turnip green lover!


1 TBS minced onion
2 garlic cloves, minced
1  sm piece of hog jowl
1 cup frozen corn kernels
1 cup frozen black-eyed peas
2 TBS Chicken granules
2 cups water
1 teaspoon fresh ground pepper
1 27 ounce can of Turnip Greens
1 tablespoon vinegar pepper sauce, plus more for serving
Salt, if needed


Add all ingredients and bring to a slow boil.
Reduce heat, cover and simmer approximately 40 minutes on medium heat or until peas are well done.
Be sure to taste before adding pepper sauce and some canned turnips have it already in them, you don't want to make it too spicy.
Serve with additional pepper sauce if desired.
Now all you need is some hot cornbread!
Thanks for stopping by y'all and please come again soon!

Tuesday, December 19, 2017

Quick, Easy, Gluten Free Mac and Cheese

So easy, a good side dish for when you need something quick to go with your meal.


1 box of Annie's gluten free Mac and Cheese
2 TBLS Butter
1/4 Cup Milk
2 TBLS Cream Cheese
1/2 Cup Shredded Cheddar Cheese
Salt and Pepper to taste


Preheat oven to 350 degrees.
Prepare box mix according to directions but add the extra butter and cream cheese after it melts add the milk and shredded cheese, salt and pepper and mix well. Pour into a buttered casserole dish and bake until most liquid is absorbed, about 10 minutes.

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Saturday, October 14, 2017

Fruit Salad for A Crowd


2 15-oz. cans fruit cocktail, Drained
4 15-oz. cans mandarin oranges, Drained
2 20-oz. cans pineapple chunks, Save Juice
1 4-lb. bag frozen strawberries, I cut up the large ones and left the small ones whole
2 3.4-oz pkg. instant vanilla pudding mix
4 large bananas
1 cup lemon juice


Slice bananas and dip them in the lemon juice to prevents blackening.
Combine bananas, fruit cocktail, oranges, pineapple, and strawberries.
In another bowl, mix dry pudding mix and reserved pineapple juice until smooth.
Pour over fruit and mix well with a large spoon.
Refrigerate for at least two hours before serving.

Serves 20 - 24
Thanks for stopping by y'all and please come again soon!