Tuesday, August 15, 2017

The Best Sloppy Joes Ever

Football is just around the corner and these would be easy for tailgating. Just put them in a crock pot plug it in on site and you are good to go! Beside being easy they taste great too! Are you ready for some football? I sure am!!


1 pound Ground Chuck
1 small onion, Diced
1/2 cup Frozen Bell Pepper mixture, Diced
1 tsp minced Garlic
3/4 cup Ketchup
1/4 cup Water
1 TBS Brown Sugar 
2 tsp Prepared Mustard
Worcestershire Sauce, To Taste
Salt To Taste
Freshly Ground Black Pepper, To Taste (I use Bourbon Barrel Smoked Black Pepper)
Your Favorite Rolls or Buns


Cook ground chuck until brown. Drain the fat and discard.

Add all ingredients to the meat and cook until all vegetables are well done.

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

Monday, July 10, 2017

Gluten Free Lemon Blossoms

Such a simple little dessert just oozing with flavor. A great addition to your family reunion or a day at the beach this summer!

Makes: 5 dozen


1 box your favorite gluten free yellow cake mix
1 – 3.4 oz box lemon pudding mix
4 eggs
¾ cup vegetable oil


3 cups powdered sugar (sifted)
Juice from one lemon (or 2 TB lemon juice)
5-6 TB milk (or more if you want a thinner consistency)


Preheat oven to 350 degrees, spray mini muffin tins with Bakers Joy.

With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.

Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.

Bake for 10-12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove wax paper.

While the mini muffins are baking make the glaze you will need this immediately.

For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.

While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to wax paper.

Using a spoon, drizzle more glaze over blossoms, if desired.

Let sit for glaze to harden. Store in airtight container.

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

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!