Sunday, October 19, 2014

Pumpkin Parfait

It's fall y'all and I love this cooler weather.

I made a Coconut Cake for my daughter and family and no it was not gluten free. Since then I have been wanting a dessert sooo bad but due to weight gain I have refrained. Recently I came across a pumpkin cheese cake dessert and it sounded wonderful and easy with not too many calories so I decided to modify it a bit and make a parfait. This way it would be small and we could eat a little at a time. It was a hit. Neither honey nor I are a fan of pumpkin but we ate every bite of this, over a period of time of course. It was really good!!

Here's the way I made it.

Pumpkin Parfait

serves 6 to 8
Ingredients:

1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions:
  1. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  2. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  3. Add the sweetened condensed milk and mix again until well combined.
  4. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  5. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  6. Dip or pipe into your favorite tall class and add whipped topping for garnish if desired.
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Thursday, October 9, 2014

Gluten Free Coconut Poke Cake

I have had no luck with Coconut Cakes. I've tried a variety of recipes, that weren't easy mind ya, and they have never met my expectations. Recently my daughter asked for a coconut cake and the first thing I said is, "no mine are never good". Then I came back with, "the only one I'll try and make you is a poke cake." She was fine with that so I tried it and this is the gluten free version.

They loved it by the way and want another one for the holidays! Finally a Coconut Cake I can make well!

Gluten Free Coconut Poke Cake

INGREDIENTS:

1 (18.25 ounce) package white cake mix (gluten free)
1 (14 ounce) can cream of coconut (usually found in the liquor section of the grocery store)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
1 (8 ounce) whipped topping or REAL whipped cream 

DIRECTIONS:

Prepare and bake white cake mix according to package directions. Using a 9x13 pan. In the meantime mix cream of coconut and sweetened condensed milk together.

After the cake is completely done and removed from the oven, use the handle of a wooden spoon or some other instrument to poke holes all over the top of the cake. Pour cream of coconut/sweetened condensed milk mixture over the top of the hot cake. 

Let the cake cool in the fridge overnight. The next morning or after the cake is completely cool, frost with the whipped cream/topping and top with the flaked coconut.  Keep cake refrigerated.

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Friday, October 3, 2014

Venison Peppers and Sausage

We have a tradition at our house anytime Mississippi State is playing football or basketball we have concession type food. Usually it's chili dogs, nachos, hamburgers, sloppy joes or pizza. Last Saturday I was watching Trisha Yearwood and decided to use some of our venison sausage and make peppers and sausage. I really didn't know what Honey would think about it but we both loved it. Here's what I did.

The venison I use is processed by my cousin and is full of garlic with just a little kick. It makes this dish delicious! 

Venison Peppers and Sausage

Ingredients: 
4 links of venison sausage about three inches long (you can use any sausage of your choice here)
1 large Red Bellpepper
1 Medium Vidalia Onion
enough chicken broth to make a glaze
2 TBS Olive Oil
salt and pepper

Direct
Brown the sausage in the olive oil then remove from pan. Add chopped onion and peppers to pan and cook until beginning to soften. In the meantime chop the sausage into bite size pieces. When the vegetables are ready add the sausage back into the pan of vegetables. Pour enough broth over the mixture to give it a little liquid. If necessary add salt and pepper to taste.
Let the mixture simmer on low for 20 to 30 minutes or until the liquid is absorbed and appears to be a light glaze.

Add to your favorite bun or roll and devour! I ate mine on my homemade gluten free bread and it was great.

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


Monday, September 22, 2014

Gluten Free Easy Cheeseburger Pie

Gluten Free Easy Cheeseburger Pie

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Bisquick™ Gluten Free mix
1 cup milk
3 eggs 
 
salt and pepper to tast

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.
 
You can serve with your favorite vegetable or a salad and you have a meal!
 
Thanks for stopping by y'all and please come again soon!
 

Sunday, August 31, 2014

Yummy Sloppy Joes

Yeah it's finally football season and this southern girl loves her football. We have a tradition in our house that when our Bulldogs are playing we eat a concession type meal made up of hotdogs and all the fixings. Today wouldn't you know Honey didn't want hotdogs so I decided to make sloppy joes. Here's my recipe and I'm sticking to it!


Yummy Sloppy Joes

Makes 8 to 10 sandwiches

Ingredients:
2 pounds great meat of your choice, I used vension and pork
1 medium onion, chopped
2 cups ketchup
1/2 cup water
1/4 cup brown sugar
4 tsp Worcestershire sauce
4 tsp prepared mustard
1 tsp garlic salt
Buns or rolls of your choice

 Directions:
In a large skillet saucepan brown meat with chopped onion added. Drain excess fat.

Stir in ketchup, water, brown sugar, Worcestershire sauce, and garlic salt. Bring to a boil, reduce heat and let simmer for 30 to 40 minutes.

Serve on your favorite bun, roll or bread! Shown here in gluten free bread!

ENJOY!

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