Sunday, December 22, 2013

Merry Christmas Y'all

 

God has blessed us with a great year!

The old farm place in Noxubee county was hit by a tornado back in April and completely wiped out. We went through a tough transition but God is merciful and we are doing well.

Honey has had problems with his sugar but after diet adjustments and prayer he is feeling much better.

I am feeling better than ever before. My headaches are very few this day in time after giving up caffeine and the use of saccharine.


Our kids are doing great the grand-children are growing up and changing every day which is bitter sweet but we wouldn't have it any other way.

REMEMBER friends, in spite of all that is going on in our world today GOD IS STILL GOD AND HE CAME TO SAVE THE WORLD! John 3:17

Merry Christmas Y'all and thanks for stopping by. Please come again soon!

Sunday, December 15, 2013

Minny's Chocolate Pie

Since 'The Help" first hit the big screen I have been making a few of the recipes taken from the show. We moved to Greenwood at the beginning of the shooting of "The Help" and I was obsessed. I loved the book and read anything else I could find on the web relating to it. Somewhere I came across a blog with recipes from the movie and this one quickly became one of our favorites and NO I do not add the secret ingredient!

So I wanted to share with you:

Minny's Chocolate Pie

Ingredients:

1 packaged pie dough crust, such as Pillsbury
1 1/2 cup(s) sugar
3 tablespoon(s) unsweetened cocoa powder
4 tablespoon(s) unsalted butter, melted
2 large eggs, beaten
3/4 cup(s) evaporated milk
1 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) salt


Directions:

Preheat the oven to 350 degrees F. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla, and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking.

Transfer the pie to a rack and let cool completely before cutting into wedges. You can serve with whipped cream if you like.

The pie will puff up but sink down as it cools.


Try it y'all you'll love it!

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








Friday, December 6, 2013

Easy Gluten Free Sweet Potato Pie


Such an easy pie just mix and bake and it taste great. 

Easy Gluten Free Sweet Potato Pie


Ingredients:

1 lbs sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Directions:

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
I used a gluten free pie crust (pillsbury)

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

Saturday, November 30, 2013

Steve's Favorite Sugar Free Apple Pie

Sugar Free Apple Pie

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 8

About This Recipe

While deciding what to bake for Thanksgiving I always ask the family what they want. Honey's favorite pie is apple so of course he asked for one. I looked at several apple pie recipes I had on hand but found this one at food.com and decided that I wanted to try it.

It was sugar free but NOT gluten free so I asked Honey to be honest and let me know what he thought. Obviously he bragged on it a lot because my Dad came in for a piece to see what Honey was talking about.

Ingredients

    • 1 cup Splenda sugar substitute
    • 1 tablespoon flour
    • 1 tablespoon ground cinnamon
    • 5 granny smith apples, peeled and sliced
    • 1 golden delicious apple, peeled and sliced
    • 1 tablespoon butter, cut up
    • 1 (15 ounce) packages of pillsbury refrigerated pie crusts

Directions

  1. Prepare piecrusts according to package directions, fit 1 piecrust into 9 inch pie plate.
  2. Stir together Splenda, flour cinnamon mixture.
  3. Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter.
  4. Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking.
  5. Bake at 350 degrees for 50-55 minutes.
  6. Makes 8 servings.
So since going sugar free this will be our new apple pie recipe and maybe next time I'll use a gluten free pie crust and cornstarch in place of flour so I can try it.
I hope you had a blessed Thanksgiving we sure did!
Thanks for stopping by y'all and please come again soon!

 

Thursday, November 21, 2013

Crust-less Sweet Potato Pie

I love the crust-less coconut pie (recipe found HERE) and so when I saw this recipe I was excited about trying it. I think I'm a fan of crust-less pies because my gluten free pie crust are always so ugly. I do not make dessert except for special occasions so I guess I don't have enough practice.

It turned out great the problem is knowing when to stop eating!

Crust-less Sweet Potato Pie

Ingredients:
2 eggs
1 cup cooked mashed  sweet potato (about 1 large sweet potato)
¾ cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon of cinnamon
1/2 teaspoon nutmeg
1 cup full-fat, canned evaporated milk
¼ cup all purpose gf flour, sifted ( you can also substitute this for regular all purpose flour)

Directions:
Preheat oven to 425 degrees F. Grease pie plate and set aside.

Boil Potato until a fork inserts easily. Cool and peel.

In large bowl, beat eggs slightly and then mix in remaining ingredients.

Pour filling into pie plate.

Bake 15 minutes then reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Top with whipped cream or eat alone. 

ENJOY

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

Tuesday, November 12, 2013

Grace's Creamy Cole Slaw

I took this recipe from Mary at Deep South Dish (see original HERE) and modified it to fit my diet and life style. We love it and everywhere I take it those who eat if love it too.

Tonight we are having a having a hamburger cook out with Honey's sister and we wanted this slaw to go with our baked beans and sweet potato fries. Just like always it was so yummy.

Grace's Creamy Cole Slaw 

Ingredients: 

1 cup of mayonnaise
3 tablespoons of splenda
1 tablespoon of apple cider vinegar
Large pinch of sea salt
1/4 teaspoon of freshly cracked black pepper, or to taste
2 heaping teaspoons of prepared horseradish
1 teaspoon celery seed
1/4 to 1/2 cup Wickles Pickle Relish
1 - 1 lb bag tri-colored cole slaw
1/4 of an onion, grated

Instructions:

In a large mixing bowl, whisk together the mayonnaise and sugar until well blended. Add the vinegar, salt, pepper, horseradish and celery seed; whisk together. Set aside.

Mix bagged slaw and chopped pickles; grate in the onion. Toss until the dressing is well mixed in and all of the cabbage is covered. Refrigerate for 1 hour or longer, tossing occasionally.

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

Thursday, October 3, 2013

Quick Easy Gluten Free Mexican Cornbread

 My Mother use to make Mexican cornbread at least once a month, I never make it. Lately I've been thinking about hers and wanting some of my own.

On football Saturday, that's what I call it because I love a good football game. I was cooking for a early dinner in front of the television watching our favorite Mississippi State Bulldogs. We had my Classic Beef Chili and Mexican Cornbread. Chili recipe found HERE.

Win or loose this was bound be a great game because when you have great company and great food it's all good!!!!

Quick Easy Gluten Free Mexican Cornbread

Ingredients:

    • 1 1/2 cup Bob's Red Mill Cornbread Mix
    • 2/3 cup milk
    • 2 eggs
    • 2 Large dips Mayonnaise
    • 1 (14 ounce) cans creamed corn (I use Libby's)
    • 1 cup grated cheddar cheese
    • 1 cup chopped jalapeno pepper or less

Directions:

Preheat oven to 350°F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, milk, eggs, and mayonnaise. Stir in creamed corn.

Pour half of batter into prepared pan.
Top with cheese and peppers, spreading onto batter.
Pour remaining batter on top of cheese and peppers. 
Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
 Let cool slightly before cutting into squares.

Ps: This was the BEST Mexican Cornbread I have ever eaten! I think I could eat it three times a day!

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

Thursday, September 26, 2013

Gluten Free Three Cheese Chicken Alfredo Bake

As I was walking through our local grocery store deciding what I wanted to cook for supper this recipe came to mind. I had seen one similar of the regular version but not in gluten free. So I bought the ingredients that I thought I would need and set out on my new cooking adventure.

Gluten Free Three Cheese Chicken Alfredo Bake

Ingredients:
1 (10-ounce) package spiral shaped or penne macaroni
1 (16-ounce) jar Light Parmesan Alfredo Sauce
1 (8-ounce) container sour cream
1 (16-ounce) container 2% cottage cheese
2 garlic cloves, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 TBS minced parsley
2 cups mozzarella cheese


Directions:
Prepare pasta according to package directions; drain and return to pot.  Stir together all ingredients except mozzarella cheese.  Spread mixture into a lightly greased 13- x 9-inch baking dish.  Sprinkle evenly with mozzarella cheese.  Bake at 350° for 30 minutes or until bubbly.

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

Thursday, September 19, 2013

Gluten Free Piña Colada Upside-Down Cake

I have a family reunion on Labor day ever year. This is a special time for my Dad and I because before the death of my mother and due to her health issues they never attended his family reunion. After her death he mentioned that he would like to go and I volunteered to go with him. Now if no one goes with him he doesn't go.

We get up with the chickens on Monday morning I cook and dress. We pack up the car or his truck which ever he decides and head to Gadsden, Alabama to visit with the Thacker family. Dad feels he has to be in control on this trip because once in the past when he was ready to go and I was visiting cousins because we were in my car I told him I had the keys so to settle down and we'd leave in a few minutes. Well he hasn't forgotten that he told me then, "you may do this to me today but never again". Now don't get me wrong I love my Dad and he loves me. Our family is very pick-able; so I said this without offending him but he wants to be sure that when he gets ready to leave he has control of those car keys. Oh, my word has he gets older and his driving worsens what am I going to do?

I always take a main dish and dessert to the reunion so if nothing else I have this to eat. I have never been limited to just what I take but as the cooks of the family are aging you never know. One day we may just have bought fried chicken.

This year I have chosen my Gluten Free Lasagna For a Crowd and this lovely cake that I am converting to Gluten Free. You may find my Lasagna recipe in a past blog by click on the name above.

Everything was great. I couldn't get enough of this cake and apparently no one else could either.  The night we returned home Dad ate three pieces after a big supper. The photo looks like I burnt some of the brown sugar abut y'all it tasted good!!!

Make one and tell me what you think! I will be making another one in the future!

Gluten Free Piña Colada Upside-Down Cake

Ingredients 

  • 1/4 cup butter
  • 1 cup packed light brown sugar
  • 1 cup shredded coconut
  • 1 can (20 oz) pineapple slices in juice, drained, 4 tablespoons juice reserved
  • 1 box Betty Crocker® Gluten Free yellow cake mix 
  • 1 - 1 oz box vanilla instant pudding 
  • 1 cup Evaporated milk
  • 1/2 cup oil
  • 3 eggs  
  • Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
    Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
    In large bowl, place cake and pudding mix, reserved 2 tablespoons pineapple juice, the evaporated milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
     
    Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.

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


     
      

    Friday, September 13, 2013

    Chicken Cream Cheese Enchiladas

    Recently we had a Mexican themed meal for our girls night out at the church. Of course I made a casserole type dish so that I for sure would have something to eat. I didn't tell the girls it was gluten free but they are a smart group of ladies so I'm sure when they saw me eating it they knew. Although one friend did ask to be sure, it seemed she really liked it.

    And now I have a new favorite Mexican dish. I have tried many and had favorites in the past but this has topped the cake. I think from now on it will be my all time favorite.

    I forgot to take a photo since I was taking it off so when my grand-daughter came for a visit I made it again.  

    I could just grab a fork and dig in with no leftovers.

    Chicken Cream Cheese Enchiladas

    Ingredients:

    • 2 chicken breasts boiled and shredded
    • 1 can gluten free cream of mushroom soup (I like Progresso Creamy Mushroom)
    • 1 brick cream cheese (softened)
    • 1/2 small can diced green chilies
    • 1 1/2 c. shredded REAL cheddar cheese
    • gluten free corn tortillas

    Directions:

    Preheat oven to 350 degrees. In a bowl, mix first 4 ingredients, plus 1/2 c. of the cheese. In a 9 x 13 baking dish lightly grease the bottom of the pan with butter spray then pour enough of the chicken mixture to lightly coat the bottom. In each tortilla put about 1 tablespoon of the mixture and roll each tortilla and place into the pan seam side down. Once pan is full, pour enough mixture on top to make sure each tortilla is covered. Sprinkle remaining cheese on top. Bake for about 30 minutes.

    Enough to share but if you don't want to grab a fork and dig in!

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

     

    Monday, September 9, 2013

    Stewp


    Have you ever heard of stewp? Have you ever eaten it?

    Recently I wanted vegetable beef soup and Honey wanted stew. Since Honey's sugar has been high I've been cooking less with potatoes because it seems to shoot his sugar sky high. So I set out to make a thinker soup, stew type dish.

    This is great for the cooler weather headed this way!

    Here's how I made it. Add liquids etc as needed. I eyeballed everything so I'm not sure exactly how much I used.


    Stewp

    Ingredients:
    2 TBS Chicken bullion granules
    2 cups water
    2 LBS Beef Steak (I use a cheap grade of steak for this)
    1 can mild Rotel Tomatoes
    2 ounces Tomato Paste
    1-16 oz bag mixed vegetables
    1-8 oz bag butter beans
    1 pkg brown gravy mix

    Cut up steak in bite size pieces while partially frozen, it's easier this way. Add water and bullion granules to a stock pat, add meat as you cut it up. Add Tomatoes to this and cook on med for 30 minutes. Add vegetables and tomato paste cook until done. Add gravy mix and cook until liquid is almost absorbed. Watch your water level you may have to add water at times.

    We loved it and I hope you will too!

    By the way Honey's sugar is under control and he appears to be doing great!

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

    Saturday, August 31, 2013

    Low Carb, Low Sugar Meatloaf

    Meatloaf is one of our comfort foods and when Honey had to go sugar free I was bummed because all of my meatloaf recipes have brown sugar in them!

    I craved a good meatloaf for awhile before attempting to make one. I pulled up low carb meatloaf and used several ideas to come up with my own. Some stuff theirs with different cheeses and prosciutto but that's just not us. When I make a meatloaf I want peas and cornbread or mashed potatoes (another thing I'm not able to cook).

    So here goes my new meatloaf recipe.

    I forgot to take a photos, sorry I'll add one at a later date!

    Low Carb, Low Sugar Meatloaf

    Tomato Topping:

    1 (8-ounce) can tomato sauce
    1 (6-ounce) can tomato paste
    1/4 cup sugar substitute (recommended: Splenda)
    2 teaspoons white vinegar or water
    2 tablespoons chopped fresh parsley leaves
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper

    Add Too:

    2 pounds ground chuck (may use meat loaf mix with ground pork)
    2 eggs
    1/4 cup cornflakes, just to help hold the shape

    Preheat oven to 350 degrees. Bake for 1 hr and 15 min.
    Mix the topping first and set to the side. Combine the meatloaf, eggs and cornflakes well then add on half of the tomato topping. Shape and place on grill pan and place in oven.
    When your meatloaf begins to brown add the remaining tomato topping. Enjoy
    Thanks for stopping by y'all and please come again soon!

    Monday, August 26, 2013

    Detroit Celiac Awareness Tour

    Advertising for my gluten free friends!



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

    Thursday, August 22, 2013

    Gluten Free Chicken Chili Frito Pie

    I grew up eating Frito Pie and love it. Not long ago I got on a kick and made some up and ate the whole thing. It was so good that I bought the ingredients to make more. I use Frito Pie as an easy lunch when there's nothing else in the house to eat. I use Hormel Chunky Chili, most Hormel Chili's are gluten free and how easy is that open a can and dump it! And you say you can't cook?

    Recently while looking up my Hormel Chunky Chili with Beans I noticed that Hormel now has a series called Cook-Off, I read some of the ingredients and it appeared to be gluten free but I shied away from it. After I returned home I couldn't quit thinking about the White Chicken Chili with Beans so the next time I was at the store I bought some. Upon researching it I have found that it contains no gluten ingredients here's Hormel's statement. The following list of products may contain vinegar. This vinegar would normally be white distilled vinegar. Other types of vinegar are listed on the ingredient statement. While our sources indicate that these types of vinegar are gluten free, you will need to make your own determination on whether you want to use these products: 

    I am so glad I bought it! I made a Frito pie using it and it was wonderful!! I will be buying more of this chili and I will be making more dishes using it!

    Here's what I did:

    Gluten Free Chicken Chili Frito Pie

    1 can Hormel Chicken Chili with Beans
    1 cup of Cheddar Cheese more or less if desired
    1 cup Regular Fritos

    Layer 1/2 the Fritos, 1/2 the Chili and cover this with cheese. I made two layers finishing off with cheese. Microwave for two minutes and you have yourself a meal!

    To see the list of Hormel's Gluten Free Products click HERE!

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

    Thursday, August 1, 2013

    New Improved Gluten Free Chicken Tortilla Pie

    I have made this many time but tonight I had to change a few ingredients and I think it is better than ever! If you like or love Mexican food you need to try this!!!!


    New Improved Gluten Free Chicken Tortilla Pie


    Serve with a green salad and your favorite creamy dressing!

        •    1 teaspoon vegetable oil (I used Extra Virgin Olive Oil)
        •    1 chopped red or yellow bell pepper
        •    1 package taco seasoning mix (I used GF Pantry's taco seasoning mix)
        •    1 15-ounce can tomato sauce
        •    2 cups cooked, shredded chicken
        •    1 16-ounce can refried beans
        •    2 cups grated cheddar cheese
        •    12 corn tortillas

    Heat oil in a large skillet over medium-high heat. Add peppers and onions and saute until soft. Add taco seasoning mix and tomato sauce. Remove one half cup of the sauce from the skillet and set aside. Add shredded chicken and simmer 10 minutes.

    Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan. Spread 1/2 cup of the reserved sauce in the bottom of a pie, spring-form or cake pan. Layer with corn tortillas, about 3 1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with one more layer of tortillas, the reserved sauce and another 1/2 cup of cheese.

    Bake in a 350-degree oven for 30 to 40 minutes, until completely heated. 

Makes 6 to 8 servings.

    Note: You can add less beans, more cheese or whatever you like. It would also be good with a small onion sliced and cooked with the pepper

    It was sooo YUMMY

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

    Wednesday, July 31, 2013

    Gluten Free Grape Salad Can it be Made Sugar Free?

    I made this with sugar for a WINGS meeting on Wednesday night but I think in the near future I may try a sugar free version. If you use all natural ingredients it is naturally gluten free but can it be made sugar free? I think I can?

    Gluten Free Grape Salad

     

    Ingredients

      • 1 1/2 lbs red seedless grapes
      • 8 ounces cream cheese, softtened
      • 8 ounces sour cream, I use Daisy
      • 1/4 cup white sugar
      • 1/2 teaspoon pure vanilla flavoring
      • 1/2 cup brown sugar
      • 1/4 teaspoon cinnamon
      • 1 cup pecans, chopped

    Directions

    1. Remove any stems from grapes and wash. Set aside.
    2. In a medium size bowl, mix cream cheese, sour cream, sugar and vanilla.
    3. Fold in grapes and pour into a large serving dish. Spread mixture evenly in serving dish.
    4. Mix brown sugar with cinnamon and pecans. Sprinkle over top of grape mixture.
    5. Place in refrigerator to chill. 

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

     

    Friday, July 26, 2013

    Corn Beef Hash made with leftover baked potatoes

    I hate to throw anything away, I guess it comes from the way I was raised and living in Guatemala for years. It really bothers me to waist food that's one reason when I find something gluten free that I love I stick with it.

    We had a ladies event last night and had a lot of leftover baked potatoes. I talked some of the ladies into taking some home but ended up bringing two home myself. With Honey's high sugar he didn't need to eat them but he left for the hills today so I decided to make something of them while he was gone.

    Throughout the day I was thinking about different ways I could use my potatoes and one way just made my mouth water. Honey doesn't like corn beef and I keep a can because I was raised on corn beef hash and corn beef sandwiches and sometimes I just crave the things of my childhood.

    I have battled a bad headache all day so I didn't want to cook anything difficult, I hate to cook for one person anyway.  So this sounded like what I needed at the moment.

    Here is how I used my potatoes and it was great. I have enough for several meals so I'm sure I'll finish it sometimes tomorrow.

    Corn Beef Hash

    1 large onion, chopped
    1 can plain corn beef
    2 large baked potatoes, chopped into bite size pieces
    2 TBS olive oil
    Black pepper to taste

    Saute onion in oil until slightly done and beginning to brown. Add corn beef and potatoes and mix well. Allow to cook until brown and enjoy.

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

    Wednesday, July 17, 2013

    Gluten/Sugar Free Healthy Banana Oatmeal Cookies

    Honey's sugar is a little better now, they have increased his insulin and he goes back to the doctor in six weeks. In time and with answered prayers we know he'll be just fine. And with many attempts I will conquer sugar free cooking as well!

    My first recipe to try in our new gluten/sugar free home.

    These cookies are not bad to be sooo healthy! I really enjoy them slightly warm with a glass of cold milk. They don't have the consistency of a normal cookie you just have to think of them as a healthy gluten/sugar free snack!

    It seems like this will be our new norm around here, so stay tuned new recipes are on the way!

    Gluten/Sugar Free Healthy Banana Oatmeal Cookies

    Makes around 18 cookies


    Ingredients

      • 3 ripe bananas
      • 2 cups Quick Cooking Gluten Free oats (not instant)
      • 1/2 cup skim milk
      • 1 egg
      • 2 tablespoons Splenda sugar substitute
      • 1/2 teaspoon pure vanilla extract
      • 2 tablespoon Natural Crunchy Peanut Butter (optional) You can use creamy also.

    Directions

    1. Preheat the oven to 355.
    2. Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients. Add remaining ingredients. If it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
    3. Grease a cookie pan with your choice of cooking spray and spoon a medium scoop of the mixture onto the pan.
    4. Bake for around 10mins until golden brown. Remove from oven and allow to cook about 5 minutes on pan them transfer to a wire rack to cool completely.

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

     

    Monday, July 15, 2013

    Another Challenge is Placed Before Me!

    Just when I think my life is getting easier and that I have conquered gluten free cooking another challenge is placed before me!


    Honey has been feeling bad for a couple of weeks now, I have begged him to call his doctor but he felt that he knew what was going on and he would be fine until his regular appointment. His appointment was last Friday and his sugar was sky high, they talked about admitting him to the local hospital to get it regulated but decided that he could come home if he would rest and monitor it closely. What they did not know is that Honey had been eating whatever he wanted because he felt that the medicine he was taking would take care of it. Because of my diet I've told him many times that one day he might regret not watching his sugar closer but he disagreed. Now he has no choice, I think this has scared him enough to take action. Praise the Lord everything is better now, maybe we are getting it under control we just need to learn how to keep it there.

    Honey has lost around 40 pounds and that in itself has scared me but he has been cutting back, now we think this too has taken a tole on his sugar. 

    Yesterday we grocery shopped sugar free style and gluten free style. MAN we are going to be doing without a lot more and we were already limited. I mean I can cook a meal for each and I love to cook but people one meal at a time please!

    So now we need education for diabetics, what to eat and not to eat, how much to eat, when to eat, the list goes on and on!

    If you know where to get much needed information on living as a diabetic please comment and let me know. 

    I will be trying a gluten free, sugar free healthy cookie recipe this afternoon I'll let you know how it turns out. We are planning a little trip soon and I want to be able to take some with us.

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



    Thursday, July 11, 2013

    Gluten Free Chicken Spaghetti

    I have not made chicken spaghetti in quiet a while but while Austi Bug was here she asked for it every meal. Tonight we are having Chicken Spaghetti gluten free style and I am taking the leftovers to Austi Bug tomorrow. I hope she likes it!

    It was great I was afraid using GF Progresso Soup and not using the condensed soup it might be too juicy but it was just right.

    Rotel Chicken Spaghetti


    Ingredients:
    3 large boneless chicken breasts
    1 can (18 counce) Gluten Free Progresso Cream of Mushroom Soup
    1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
    1 tablespoon Margarine or butter
    10 ounces Velveeta cheese, cubed
    8 ounces gluten free spaghetti, of your choice, cooked and drained


    Directions:
    Cut up chicken into bite size pieces. In a large skillet melt butter or margarine. Add cubed chicken, and cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until hot and bubbly.


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

    Friday, July 5, 2013

    Yummy Gluten Free Chocolate Peanut Butter Brownies

    I tried something new for the 4th and I kind of dreaded the taste test because family was to be here and most of the time when I try something new and my kids are in town it is a flop. Not these Chocolate Peanut Butter Brownies they turned out great I think everyone here ate at least one. So now I want to share my recipe with you.


    Yummy Gluten Free Chocolate Peanut Butter Brownies

    Ingredients:
    1 box Betty Crocker Gluten Free Brownies Mix
    1/4 cup butter
    2 eggs
    2 heaping TBS Unsweetened Applesauce 
    2 heaping TBS Skippy Natural Dark Chocolate Peanut Butter Spread 
    Enough Buttermilk to make batter creamier and easier to stir
    1 sm handful of chocolate chips of your choice
    1 sm handful of peanut butter chips

    Frosting:
    Betty Crocker Milk Chocolate frosting mixed with Skippy Natural Dark Chocolate Peanut Butter Spread

    Preheat oven to 350.

    Mix the brownie mix according to package directions. Add the applesauce and peanut butter spread, mix well. Add the butter milk and mix well. Fold in the chips.

    Pour into a 9x9 pan and bake for around 35 minutes or until does not stick on fingers when touched.

    Frost with frosting mixture while still warm.

    Cool completely then cut and serve.

    I hope you enjoy, really good with a glass of cold milk or topped with Vanilla ice cream!

    Thanks for stopping by y'all and please come again soon!
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    Monday, June 17, 2013

    Gluten Free Low Calorie Summer Goulash

    Recently I was craving the goulash that I always make but wanted a version with lesser calories. After looking at several different recipes I decided to make a baked version of my goulash found HERE.

    Gluten Free Low Calorie Summer Goulash

    3 zucchini
    3 med potatoes, peeled
    2 small sweet peppers
    1/2 cup gf breadcrumbs
    Olive Oil
    salt and pepper to taste

    Preheat oven to 400 degrees. Quarter and chunk all vegetables and place on a large baking sheet. Sprinkle with breadcrumbs, salt and pepper. Toss lightly. Sprinkle generously with olive oil.

    Bake for one hour or until veggies are brown and tender stirring occasionally. 

    Serve hot.

    You can change the veggies up to suit your own taste. It is also good with yellow squash, okra and onion added.

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

    Friday, June 7, 2013

    Back in the saddle again!

    As you may recall we have been remodeling our kitchen. What we thought would take a couple of months ended up taking a little over three. We finished the kitchen and powder room yesterday but we're still working on the master bath. Now, when I say WE I mean the ones who we contracted out the different jobs to Honey and I just clean up behind them and write the checks! 😳😁

    Here is a photo of the major and most important part of our remodeling job. The darker photo is before and the lighter one is after!
    I have to admit it was worth the wait and my new pantry has a gluten free section!!

    Watch for a new recipe coming soon!!! 

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

    Monday, April 22, 2013

    Yes, Lord Send the Rain

    Recently while talking to a friend he suggested that I journal all that has happened to us within the last six weeks. Some of this I know I will never forget but then as I get older I will forget the details so grab a big cold drink sit back and read. Don't feel sorry or worry about us we are fine, God is our provider and is taking care of us!

    The 2nd of March our youngest grand-son turned one. We had a big celebration and enjoyed the day with family and friends!

    Bennett waving at us at his Dr. Seuss birthday party.

    The next week I was with them a couple of days because I had a Dr.'s appointment near by. Then on Thursday the 7th I had a hair appointment so I headed home for that. Late that afternoon sometimes around 5 my son called they were at the emergency room with Bennett he had burnt his hand on the glass that covers their gas logs. When they got home my daughter asked could I come back to Starkville, Bennett was to be taken to the burn center in Jackson and she wanted me to go with them. To make a long story short we spent the day at the burn center where Bennett ended up having surgery on his hand. After several appointments in Jackson little Bennett is finally doing well.

    Bennett and I the day of surgery and Bennett a few days later.


    At my Dr.'s appointment I mentioned above they decided that my pyloric valve was closed so I scheduled an out-patient surgery to have it opened again on Monday, April 15.

    On Thursday, April 11 we had bad weather in the area. It had rained so much here in Greenwood that Steve took the day off. That morning we went to breakfast together and ran errands around town as it continued to pour rain.  
    A farmer's field in Greenwood.

    Shortly after lunch time I was at the computer and saw that there were tornado warnings in Noxubee County. Honey called our son who said yes it was really bad there and that the lights had just gone out in our shop. He and Honey decided that he needed to leave the shop along with a friend and go to our camp or farm house which is about 3-miles up the road. This is the house that we had set up to use when having to stay on the farm for various reasons. It's also the house we had lived in for years and now the men ate lunch and rested there everyday. After they got on the road they saw a tornado and turned around and went to a neighbors close by. Ben called us several times and once it was to tell us that a neighbor across from the farm house had lost everything. We asked that he confirm this before we panic and so when they felt that it was safe to go out they went to check things out talking to us on the phone the whole time. As Ben drew closer to the farm he told his Dad that the microwave tower, which set in our yard, was gone. When he got close enough to see the farm he said, "Dad come quick it's bad."

    Honey immediately left for the farm there and I went to work getting ready to go join him. I'm going to post a collage of photos to show some of what we found and the other photos can be found HERE.



    That night we had some precious friends to come and be there for us. Everyone jumped in and helped manually open and close the shop doors so my son could get his truck out to go home. The shop doors were stuck down because we had no electricity. We ate on the tailgate of the truck then we went home with our kids to sleep and get ready for the next day.

    Friday morning we all got our work clothes and boots on and started preparing for our day. We were to take the two babies to a neighbor but poor Bennett got up with a stomach virus so after several attempts to get him ready to go we decided that Gammy would stay home and rock the baby. We had a long day because he was soo sick I was thrilled, even though my arms were killing me, when he finally fell asleep in my arms and slept for over two hours.

    By Saturday Bennett was feeling much better so we loaded them up and took them to a sitter we spent all day packing up the kitchen etc, salvaging what we could that was in the yard and storing furniture until we can do better.

    Sunday I got up sick. I had flu like symptoms but we quickly realized that it was just allergies from working at the tornado zone. Honey and I spent the day at the kids relaxing and getting ready for my surgery on Monday morning.

    Sunday night after going to bed we were awoken, little Austin now had the stomach virus. It was an extremely long night for Daddy and Momma as I couldn't help out any for fear that I would get it.

    I started to cancel my surgery due to so much going on but we decided that it was a much needed distraction for Honey and I so we continued on with our plans.

    The surgery went well the Doctor said my valve was closed tighter than ever before, I don't know why I had no stress in my life at this time. While I was in recovery trying to wake up I looked over and Honey had the trash can, yes now he had that bad old stomach virus. I still don't know how he made it taking me to lunch then home so I could sleep.

    After he took me to our daughter's he went to the farm, just like a man so sick he couldn't hold his head up but he had to go to the farm. Our son said that he looked like he was dying so as soon as they could get away he brought him home and we put him to bed. That night I slept on the couch I sure didn't want a virus immediately following stomach surgery.

    A week and a half after surgery I was washing a glass when it broke and cut my right hand really bad. Praise the Lord Honey was still in the kitchen with me and able to get me to the ER before I bled to death. 

    Now the remodeling continues, since February I might add, and my hand is healing. 


    God is good all the time! At a time like this you realize more than before that the things that matter most are not really things at all.

    After seeing the farm I was crying and praying and I felt God say that the miracles were coming. So far we have seen two huge miracles and each day is exciting as we sit back and watch God work.

    I ran across this video last week, I've always loved this song but have not thought about it in a while. Now it is even more dear to me and a testimony of how I feel.



    Thanks for stopping by y'all please come again soon.


    Saturday, April 6, 2013

    Bakery on Main Oatmeal Review


    You know from past post that I am without a kitchen right now so I'm living upstairs while the downstairs is remodeled and cooking in a toaster oven, what little I cook.

    A few weeks ago I received a message from the Marketing Associate at Bakery on Main asking did I want to sample some of their new oatmeal. I wrote back and told her that I had not had any of their oatmeal and would love to try it because I love everything  of theirs that I have tried.

    Then last Saturday I received a package of Bakery on Main Oatmeal and assorted flavors.


    It couldn't Have happened at a better time! This just helps to bring a little excitement into my eating every morning.

    So far I have tried the "Apple Pie" and "Strawberry Shortcake" and I LOVE both of them!

    The Apple Pie has bits of real apple and a apple, cinnamon, pie taste. The bowl was waaayyy too small.

    The Strawberry Shortcake has bits of real strawberries and a creamy vanilla taste. It was good too but I added a little too much liquid to this bowl, or maybe I ate it before it had time to thicken, either way it was still good. I wish I had one more bowl to test, oh well I'll just have to buy some!

    To read more about Bakery on Main or order products you can click HERE.

    By the way I didn't cook this in my toaster oven. I actually used my coffee maker to heat the water, a bit creative don't ya think?


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

    Friday, March 15, 2013

    Jump On Over


    Do you read my blog? Do you enjoy it? If you don't never mind what I'm about to tell you.

    But, if you do and want to continue you'll have to find another way to follow it besides Google reader as of now I have 48 followers there but as of July 1st Google reader will no long exist. So I am listing several ways to follow my blog here goes....

    If you are my friend on Facebook you can always view my profile page and it is published there, if we are not friends you can follow through NetworkedBlogs on Facebook HERE or by going to my blog and click follow this blog on the NetworkedBlogs

    You can always subscribe to my blog, look on the right hand side of the page go to Subscribe to my blog and click on POST or go below that and follow by e-mail.

    You can follow all recipes on Pinterest HERE

    So here list many ways that you can keep up with me and what's going on in my world so right now jump on over and get started following my blog!!

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

    Monday, March 11, 2013

    Rock my World,

    Those who know me know how I have to PLAN everything. If I have something planned and someone wants to change my plans it really puts me into a tailspin.

    I posted in my last blog how I have no kitchen at this time so I can't cook and share recipes. I guess I could take a photo of my cereal in my disposable bowl but then who wants to see that?

    my kitchen

    I knew when we started this project that it was bound to take a while, actually how long is awhile? We're on our eleventh day of tearing down and putting up walls and it looks to me, although I am not a carpenter, electrician or plumber, like we have a lot to go.

    I had some sinus issues last week so I went to the doctor here and then went and spent a few days with my daughter. On Thursday I was beginning to feel better and had a hair appointment so that afternoon I packed up and returned home. Late afternoon I received a call that our one year old grand-baby had burnt his hand and was in the emergency room. Well that did not make this Gammy happy, I could have cried. After they got our of the ER my daughter called they were sending Bennett to a burn specialist in Jackson and she needed me to ride with her. I quickly threw a few more things in my suitcase and left again.

    Leaving and heading out into the unknown was really stressful, not only did we have a hurt baby but my house looked like a tornado had hit it when I left. In moving one wall and the plumbing they had cut a 3' by 3' hole in the floor and there was a pile of dirt in my laundry room, soon to be pantry floor. Did I forget to mention I'm a perfectionist who can't stand things out of place in her house. Lord help me!
    hole in the laundry room floor

    After our trip to Jackson I returned home to see what progress had been made, I hated to leave my little man and baby girl but knew that I had work to do. When I got home this time the pile of dirt was concrete so that was better. Honey noticed a small leak in some of the plumbing but it didn't look like anything big. I went to wash up some of our cloths from the week and when I turned the washer on it just made this terrible noise. I asked Honey did I have water going to the washer and after checking we discovered that I didn't have hot, cold only but that would work.

    Saturday night Honey told me that I had to pack up and leave my bedroom downstairs and live upstairs due to the dust being so bad and my allergies. So Sunday after church we set out to make upstairs our home. Until this time the upstairs was the only thing normal in my house and now it would no longer be normal so I had my first melt down. I cried and cried and Honey just couldn't understand, after all he was trying so hard to please me and make my home even better and here I am crying so hard that I can't tell him what was wrong. I think he took it personally that I wasn't happy with all the remodeling going on. That wasn't it at all friend I just wanted something normal in my life and looking around it doesn't seem that it will ever be normal again.

    I know you too may think I'm crazy but then maybe some of you can relate to what I am saying. I have faith enough to believe that everything is going to turn out great but what about now? How do I live as normal as possible with less stress?

    Last night and this morning I have spent some time with Jesus, I keep thinking maybe I've got some growing up to do so things like this don't affect me like they do. If this is the case Lord Jesus as hard as it is to say, "Rock my World" because I do want to grow up! Even as I'm writing this I feel more at peace so maybe I'm doing just what I needed putting my thoughts down on paper.

    Today I set here wondering what do I do now. I still have a lot of packing up to do and Honey and I need to run to Starkville this afternoon. I haven't started picking out the appliances for my new kitchen and I hear they want to start putting in cabinets next week? What about the floors and who's going to paint the walls and on and on and on.

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


     

    Sunday, March 3, 2013

    You Won't Believe Your Eyes!

    When we bought the house we are now living in we had plans for a major remodeling job and now almost three years have passed and we have finally started remodeling.

    Last summer we had a crew come in and take down a lot of trees, I'm talking about around twenty trees and it made a major difference. I didn't realize how much sunlight was blocked from the house because of so many trees and after they were removed instantly my allergies started getting some better.

    Or first project was landscaping. A crew came in and took up every tree, shrub and bushed planted around the house. They have replanted some of the old and brought in new. It looks like a different house on the outside. I think the only thing left with this job is sodding the yard.

    We have a contracting ripping out windows, doors and walls in the kitchen now. No I do not have a kitchen at this time we feel like we are camping out. I have an electric toaster oven and my coffee pot and we are getting by with that. We are also leaving town now and then so that the crews can work without our standing here and watching, I'm sure they appreciate that!

    The remodeling of the house is basically going to completely change the downstairs floor plan. When they are through I will have a large kitchen and pantry, new laundry room, new master bath and we are adding Steve his own closet. Not that ours isn't large enough but then we will have a his and hers I'm excited!!!!

    So if you have never been to my house you'll have to visit and look at the photos of the old floor plan first you won't believe your eyes!

    So I'm writing this to let you know there will not be any new recipes for sometime but look out when my kitchen is finished with my designated gluten free areas I will probably go crazy cooking. I love to cook and eating out and making do with a toaster oven is all ready getting old. Don't give up on me just wait to see what's coming!!!

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

    Easter in your Kitchen

    Tuesday, February 19, 2013

    Chicken Broccoli Casserole

    This recipe brings back so many memories, the first time I had it I was in Guatemala on a mission trip. After living their for several years it became a favorite of mine. When we returned to the states I had to call Marion (who was over the kitchen in Guatemala) and ask could she give me the recipe, I love it that much. Everyone in my family loves it too!

    It is great all around, the creaminess of the soup paired with chicken, broccoli and the different spices can't be beat.  And the great part about it is, it is easily made gluten free!


    Chicken Broccoli Casserole
    Source: Marion Brummet

    Ingredients:

    1 cup mayonnaise
    2 eggs
    1 onion; chopped into small pieces
    1 can cream of mushroom soup
    1 ½ cups water
    1 tsp. garlic salt
    4 cups broccoli; partially cooked
    1 chicken; cooked and chopped
    2 cups grated cheddar cheese
    1 cup breadcrumbs
    *Make sure your ingredients are gluten free if following a gluten free diet!

    Instructions:
    Mix the first six ingredients together and set aside. Mix the chicken, broccoli, breadcrumbs and cheese together then add the mayonnaise mixture to it. Put in a 3x9x12 dish and bake in the oven for 1-hour at 350 degrees.
    ENJOY

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

     

    Thursday, February 7, 2013

    Gluten Free Lasagna for a Crowd

    I remember as a teen there was a lady in our church who always brought lasagna for our pot luck meals. I always made a bee line to Mrs. Jane's lasagna. Mrs. Jane has gone home to be with her heavenly father now but her lasagna recipe lives on. I used it as the basis for my recipe but added Italian sausage and tweaked it some. I hope you enjoy!!!


    Gluten Free Lasagna For a Crowd
    Servings: 20
    Cooking Time: 45 minutes to 1 hour

    Ingredients:
    1 lb. ground beef and 1 lb. Old Folks Italian sausage (or any Italian sausage will work just remove the casing); browned and drained
    1 pkg. McCormick's dry spaghetti sauce mix
    1 lg Prego Three Cheese spaghetti sauce
    10 gluten free (I like Tinkyada) lasagna noodles
    1 large carton cottage cheese
    1 large mozzarella cheese

    Instructions:

    Brown ground meats, drain then add spaghetti sauce mix and spaghetti sauce. Mix well and cook until hot.

    Alternate layers of sauce mixture, dry lasagna noodles, mozzarella cheese and cottage cheese. On top layer after sauce sprinkle Parmesan cheese.

    Bake at 350 degrees for 30 to 45 minutes until noodles are tender and is bubbly and brown on top.

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

    Friday, February 1, 2013

    Free Dine Gluten Free iPhone and Android app

    A Letter From Karen Broussard, Founder of GlutenFreeTravelSite 

    January 15, 2013


    I thought you'd like to know that today GlutenFreeTravelSite launched the DINE GLUTEN FREE iPhone app and Android app, free companions to our popular website which enables users to to find -- and read detailed peer reviews of -- thousands of "gluten free friendly" businesses in the U.S and around the world. The Gluten Free Dining and Travel REVIEWS, searchable by location, include restaurants, bakeries, markets, resorts, hotels, B&Bs, cruises -- and even colleges.

    Now, with the launch of the DINE GLUTEN FREE app for iOS and Android devices, users will be able to access GlutenFreeTravelSite's helpful reviews when "on the go." A search by town or zip code on the app's Search page will reveal a list of businesses reviewed by other people following gluten free diets. One click takes users to the review, where they can also map the business or share the review via social networks. A special reminder service within the DINE GLUTEN FREE app also allows users to save "must try" establishments in areas they'll be visiting -- and then receive an alert on their mobile phone when they're in close proximity.

    Other features of the DINE GLUTEN FREE app include:
    • A list of many restaurant chains that offer Gluten Free Menus, with dedicated pages for each restaurant that contain links to its Gluten Free Menu, locations, Facebook page, and coupons if offered
    • A Submit Review feature which gives users the ability to submit feedback about a restaurant from their smart phone during or immediately after their meal
    • A national Calendar listing upcoming gluten free events, trips, and expos, which users may add to
    • A Forum to share news and ask questions of other gluten free users of the app
    • Push notification alerts when coupons are added to the Coupons section of the app
    • Links to articles from the Gluten Free Travel Blog and GlutenFreeTravelSite's Facebook, Twitter, and Google+ pages
    Whether users of the DINE GLUTEN FREE app are looking for a new restaurant to try in their area, a safe place to eat on a family vacation, or a venue for dining when traveling on business, they'll have convenient access to detailed accounts of other people's gluten free dining experiences. The reliable peer reviews found within the DINE GLUTEN FREE app help steer the gluten community toward the most accommodating places to stay, dine, and shop so they'll never again feel limited or deprived when eating out.

    I love having this app on my phone it is easy and convenient to use.

    Also friends we need your help in submitting gluten free reviews in the Mississippi area. I have submitted several but I don't travel near enough to submit a lot, you can find my reviews here. If you are in the Mississippi area at anytime please take the time to submit a review here!

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

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