Monday, June 26, 2017

Gluten Free Chocolate Peanut Butter Layer Bars


1 box of your favorite Gluten Free chocolate chip cookie mix
1/3 cup butter, softened
1/3 cup peanut butter
1 egg


1 1/4 cups semisweet chocolate chips
1/4 cup butter
1 package (8 oz) cream cheese, softened
2/3 cup peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream


Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer. 
Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

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

Monday, June 12, 2017

Slow Cooker Cinnamon Pecans


4 cups of Pecan Halves
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
¼ teaspoon salt
3 egg whites
2½ teaspoons vanilla
3 tablespoons water


In a large bowl whisk together egg whites and vanilla until foamy. In another bowl combine sugars, cinnamon, and salt and stir until all ingredients are mixed well.

Add pecans to the egg mixture and toss to coat. Next, add cinnamon sugar mixture to the bowl of pecans and toss to coat. Transfer coated nuts to a greased slow cooker.

Cook nuts on low for 3½ hours, stirring every 20-30 minutes. After they're done cooking, add water and stir. Transfer to a lightly greased baking sheet and allow to cool completely (It could take up to an hour or two for all of the sugar to crystalize.

Store in airtight container.

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

Monday, May 15, 2017

Gluten Free German Chocolate Bundt Cake


1 package Betty Crocker GF Chocolate cake mix
1 can Betty Crocker coconut pecan frosting
4 eggs
1 c. oil
½ c. water
1 (6-ounce) package milk chocolate chips
1 c. pecans; coarsely chopped

Preheat oven to 325 degrees. Mix all ingredients together by hand and pour into a well-greased bundt pan. Bake for 55-60 minutes. Cool in pan for 20 minutes before turning out.

This cake is wonderful, whether you make it gluten free or use a regular german chocolate cake mix.

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

Wednesday, April 26, 2017

Parmesan Ranch Broccoli

Honey and I like our vegetables well done so I used frozen broccoli instead of fresh and we loved it, so easy and super fast.


  • 1 Family Size bag frozen Broccoli Florets if you want well done but if you desired crisp broccoli use 6 to 7 cups of fresh, stems removed
  • 2 teaspoons dry Ranch dressing mix
  • 2 tablespoons butter
  • 2 tablespoons fresh grated Parmesan


  1. Heat a large skillet over medium-high heat.
  2. Melt butter in the skillet, then add broccoli. Stir to coat and cook for about 4 minutes, until broccoli starts to soften but still has a crisp bite to it.
  3. Sprinkle Ranch mix over broccoli. Add about 2-3 tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer.
  4. Sprinkle Parmesan cheese over broccoli and serve hot.

Thank you for stopping by and please come again soon!