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

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

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


  • 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


    • 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


    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


    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.


    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!