Monday, December 22, 2014

Gluten Free Sausage Cream Cheese Balls

I may have a new Sausage Cheese Ball Recipe that I love. I tried this for a Sunday School party and they were a hit, now I plan to try them out on my family Christmas morning.

Gluten Free Sausage Cream Cheese Balls

Ingredients:
1 lb of your favorite ground sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Gluten Free Bisquick
4 oz cheddar cheese, shredded

Directions:
Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)  Roll into 1-inch balls.  Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked.  If baking frozen, add a few minutes to the baking time.


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

Friday, November 14, 2014

And The Winners Are

I are pleased to announce that the winners of the Foster Farms Giveaway are:

  1. David Lintz
  2. Kelli Bone
  3. Christie Settlemir
  4. Ashia Cole
  5. Connie Wilson

If you  have not done so already please contact me at gracefullygf@gmail.com with your mailing address so that I can get the information to Foster Farms who will be mailing out your vouchers for free Corn Dogs. If I am not notifyed within forty eight hours a new winner will be selected.

A huge thank you to all who participated! I don't host these giveaways often and love it when a plan comes together! Great Job!

All winners were selected via Rafflecopter, and were not a decision of my own.

Thank you for stopping by and please come again soon!

Monday, November 10, 2014

Foster Farms Honey Crunch Gluten Free Corn Dog Review and Giveaway

Months ago while Honey and I were shopping at Kroger I noticed gluten free corn dogs. I said something about them and Honey told me to go back and buy some but I didn't because I just didn't feel like I needed them. When you continue to gain weight there are just some things you have to do without. Much later while preparing to watch college football on Saturday and thinking about what type of stadium food we would be having for lunch I thought about those corn dogs and wished that I had a box at that very moment. I make my own and they are great but I have found that there are days, and football Saturday is one of them, when I want to be lazy and put little preparation into our meal.

When Foster Farms contacted me about reviewing one of their products and conducting a giveaway imagine my surprise when I found out that I would be reviewing corn dogs during football season. Wow it doesn't get any better than this! Here's a picture of what I received.

My Review:

I loved eating my a couple of corn dogs while watching college football, it made me feel like a kid again and they were wonderful. I allowed Honey a bite, only one, so he could tell me what he thought and he really liked them too.


We both agreed that they are covered in a slightly sweet crunchy batter while maintaining that moist flavorful center. I stopped after two but could have easily eaten more, I promise they won't last long.

Recipe for Dipping Sauce

1/2 Tbs prepared horseradish sauce
1 Tbs mustard
1 Tbs ketchup

Important Facts:
  • Foster Farms Gluten Free Corn Dogs are certified by the Gluten Intolerance Group (GIG).
  • Foster Farms Gluten Free Corn Dogs contains less than 10ppm of gluten per serving.
  • Foster Farms Gluten Free Corn Dogs feature a 100% chicken frank dipped twice in a honey crunchy batter with all the taste but without the gluten.
  • Foster Farms Honey Crunch Corn Dogs are America's number one selling corn dog line.
These corn dogs are made of chicken. There are no added hormones or steroids. No trans fats. And, each corn dog contains 7 grams of protein and 180 calories. Each corn dog also contains 530 mg of sodium (22% of the recommended daily value). You’ll find sodium phosphate, sodium diacetate, sodium erythrocyte, and sodium nitrite on the ingredients label. Also contains soy and egg.

Available at the following stores:

Safeway, Kroger, Raley's, Lucky, Albertsons, Giant Eagle, Woodman's, Copps/Roundy's, Schnucks, Food Lion, HyVee and Marsh you can also call (800)255-7227 to help in finding a retailer near you.

Check out their other gluten free products HERE.

Not only if you are gluten free but if you prefer a healthier lifestyle subscribe to win this giveaway and try a box for yourself. You will not be disappointed, they are great!

About The Giveaway:

NOW…. 5 lucky winners will receive one product coupon to use at the store of your choice for a FREE box of Foster Farms Gluten Free Corn Dogs! Enter Today.

Giveaway Dates:
12AM CST 11/10 until 12AM CST 11/14

How to Enter:
 Follow the directions at the bottom of this post.

 ***I did not receive any form of compensation for this giveaway. Once winner is selected via the Rafflecopter process, the winner will be contacted and the coupon will be shipped. Winner has 48 hours to respond or another winner will be chosen. No other blog associated with this giveaway is responsible for the coupon shipment. Foster Farms is providing the prize to the winner. Good Luck!***

Any questions e-mail Grace at gracefullygf@gmail.com

a Rafflecopter giveaway

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

Thursday, November 6, 2014

Butterscotch Bundt Cake

The perfect cake for Fall, so easy and yummy too! A lady from our church whom I dearly love passed this recipe on to me so I knew ahead of time that it had to be a winner. I have never used one of her recipes that I was dissapointed with.

Also it's really easy to convert this one to gluten free which I LOVE!

Butterscotch Bundt Cake

Source: IV Freeman

Ingredients:  

1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box instant vanilla pudding mix
1 (12-ounce) package butterscotch chips
1 cup coarsely chopped walnuts
1 c cup shredded coconut
4 eggs
1 cup sour cream
2/3 cup oil

Directions:
Preheat oven to 325 degrees. In a large bowl, stir together cake mix, pudding mix, chips, walnuts, and coconut. Blend in eggs, sour cream, and oil; mix well. Bake for 1 hour in a Bundt pan that has been sprayed with cooking oil spray. Cool in pan for 5 to 10 minutes before removing from pan.

Yield: 12-16 servings

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

Monday, October 27, 2014

Creamy Decadent Gluten Free Oatmeal

Recently Honey and I have undergone a major surgery on his shoulder and my hand. Is this a sign up growing older? If so we're doing it first class.

Our Sunday School class has brought food to us several times this year, maybe we'll give them a break next year. I sure hope so!

When my friend delivered one of our meals she brought me a package of the new Chex Gluten Free Oatmeal. Thank you Kathy!

This morning was rather cool so I decided to try my new treat for breakfast. Oh my word is all I can say. Really it was the best oatmeal I have ever eaten and I will be able to have many more bowls. You may think I'm saying all of this because I'm partial to the gluten free lifestyle but I am telling you the truth!

So I want to share my recipe with you.

Creamy Decadent Gluten Free Oatmeal


Ingredients:
1/2 cup Chex Original Gluten Free Oatmeal
1/2 cup of your favorite Coffee Creamer (I used Dunkin Donuts regular)
1/2 cup milk
1/2 tsp cinnamon

Directions:
Add creamer, milk, oatmeal and cinnamon to a small boiler. Heat on medium until boiling and cook until desired consistency, about one minute. Stirring constantly.

Spoon into your favorite bowl and enjoy while still hot.


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

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

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.

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

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!

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

Thursday, August 7, 2014

Sweet and Spicy Deviled Eggs

I love this combination in a deviled egg!

Sweet and Spicy Deviled Eggs

Ingredients:

6 Boiled Eggs, peel and sliced down the center, remove cooked yellows
2 TBS Mayonnaise
2 TBS Prepared Horseradish sauce
1 tsp Wickles Pickles

Directions:

Mix cooked yellows and other ingredients place a teaspoon full in the white of each egg.

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

Friday, August 1, 2014

Crust-less Quiche

You can never go wrong with a good quiche. Have it for breakfast, brunch or even a quick easy supper. My family loves this one and it couldn't be easier, quicker or more simple.

Crust-less Quiche

Ingredients:

3 eggs
1 1/2 cup milk
1/4 cup butter or margarine; melted
1/2 cup baking mix (I use Pamela's)
dash pepper
8 strips of bacon; cooked and crumbled
3/4 cup shredded cheddar cheese

Directions:

In a blender, combine eggs, milk and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into greased 9-in. pie plate. Top with bacon and cheese.

Bake at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

The Doctor feels that my surgery was successful. In six to eight weeks I should be back to normal!

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

Saturday, July 26, 2014

Get it Done


Two weeks ago I went to a hand specialist to get what I thought was a cyst drained in my left hand. After looking at it he said that it was hard so he really thought it was a tumor and he order x-rays. The x-rays revealed that it is what he calls a giant tumor and there are three bones affected. On of them is trying to move out of it's way so it is slightly deformed. Because of this he order a MRI to make sure that it is not located in the bones before cutting it out. The good news is that it is not in the bones but has attached itself to three of them, like barbwire does to a tree.

So because of this I am having surgery next Tuesday morning to check this big daddy out. If the tumor looks as expected I will wake up with a nice incision and in a cast or splint. I could also be in quiet a bit of pain as they are going to scrape my little bones (ugh) but then after six to eight weeks I'll be fine. If I wake up with only a band-aid that means more test and more doctors.

I admit I dread the surgery and my biggest thing is being restrained to using only one hand during the recovery time. I've been practicing and there are sooo many things that I have no clue how to do with only one hand. I have been making a few casseroles and putting them in the freezer because I do not want to eat sandwiches this whole time.

So if you don't hear from me just remember I'll be back!

I am in great spirits and have no fears as I know my God is in control! He's giving me peace and I'm ready to get it done!

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

Friday, July 18, 2014

Grace's Pimento and Cheese Spread

I love Pimento Cheese, I use it as the base for my meat sandwiches as well as for cheese toast. My favorite has a little kick to it so I decided to take a couple of recipes and make my own using a little from each one.

Here's what I came up with.

Grace's Pimento and Cheese Spread

Ingredients:

  • 1/4 tsp cajun seasoning
  • 1 dash Worcestershire sauce
  • 2 tbs mayonnaise
  • 1-1/2 cup grated sharp cheddar cheese
  • 2-ounces of cream cheese
  • 2 to 3 tablespoon pimentos, smashed or diced
  • 1/4 tsp cayenne pepper

Instructions:

Let cream cheese soften a bit then mix all ingredients well by hand. You can adjust the seasonings to your liking, taste as you go.

This recipe makes about 2 cups of spread.

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

Saturday, July 12, 2014

Gluten Free Batter for Frying

Good for fresh vegetables, onion rings and corn dogs.


It's garden time and that means lots of meals full of vegetables with little meat. My Dad recently came to visit and brought us two bags of fresh squash, we love squash. I usually roast them in the oven, grill them or stew them down recipe found HERE.

I hardly ever fry them, we don't eat many fried foods at home, the idea of so much grease makes me gag. This time we decided that we wanted to splurge and fry a few squash for our Saturday lunch. They were great but it will probably be a while before I fry anything else.

You could use regular mixes and make this full of gluten.

Gluten Free Batter for Frying

Makes enough for three squash or several corn dogs.

Ingredients:

1/2 cup gf cornbread mix
1/2 cup gf pancake mix
1 egg
1/4 tsp. salt
1/4 tsp. pepper
Enough milk to make batter thin
Enough oil to cover the bottom of a pan for vegetables and for a deep pot of corn dogs or onion rings.

Directions: 

Wash and slice vegetables.

Mix dry ingredients well, add egg and enough milk to make batter thin.

Heat oil to medium.

Dip vegetables (or what ever you are cooking) in batter until covered well, then transfer to a wire rack. This allows the item to drip so that you don't have a lot of batter floating in your pan. After preparing a rack full began to fry, turn once it is brown around the edges. Take up once it is good and brown and tender all the way through.

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

Saturday, July 5, 2014

Easy Great Gluten Free Pound Cake



I made a gluten free pound cake with lots of toppings for the Fourth. Steve doesn't mind eating gluten free at all, he'll eat anything, but sometimes I think my kids wish I would cook normal. This cake was very good just a bit drier than my normal pound cake but I plan to tweek it some in the future to make it a little moister.

I have used 1-2-3 mixes in the past and have always loved them so when there mixes were featured on Zuilily I bought several gluten free, sugar free pound cake mixes. I made this one low sugar and I was not disappointed at all with the taste I achieved and with ice cream, strawberries and blueberry compote for topping I thought it was wonderful. We ate half the cake and I froze the rest just so I would eat it all!

Here's the mix and then the recipe of what I added.

Easy Great Gluten Free Pound Cake

Ingredients:

1 123 Gluten Free Delightfully Gratifying Poundcake Mix Hint of Lemon -- 38.72 oz
2-2/3 cup sugar (you can use Stevia or some other sweetener)
5 large eggs at room temperature
1-1/2 cups unsalted butter softened but not at room temperature
3/4 cup orange juice or your favorite citrus-flavored soda

Directions:

Preheat oven to 325 F. Generously grease a 12-cup bundt pan or 2 large loaf pans.

Cream butter well then add sugar and mix well. Then add cake mix and eggs, mix well. Add liquid and mix until thoroughly blended. Beat about 3 minutes.

Pour into prepared pan or pans.

Bake for 1-1/4 hours for bundt pan and approximately 1 hour for loaf pans.

Cool 5 minutes in pan then invert onto serving platter and cool.

Dust with powdered sugar, cut and serve with your favorite toppings. 

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

Thursday, June 12, 2014

Sweet and Tangy Chicken Thighs

Yum this is sooo good; you'll want to eat it all by yourself!


Sweet and Tangy Chicken Thighs

Ingredients:

1 pkg boneless skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple Syrup
1 TBL Apple Cider vinegar
Fresh Rosemary
salt and pepper to taste

Directions:

Preheat oven to 450.

Place chicken thighs in 9x9 pan. Mix all ingredients except for Rosemary and pour over thighs. Bake for 30 minutes basting thighs half way through. Spoon remaining sauce over thighs and sprinkle with Rosemary once they are done.

Serve over hot rice.

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

Thursday, June 5, 2014

Roasted Spaghetti Squash with Pasta Meat Sauce


A delicious option to a pasta meal, low calorie, gluten free and good for you!

Roasted Spaghetti Squash with Pasta Meat Sauce

Ingredients:

1 large spaghetti squash (or 2 smaller ones)
1 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely diced (about 1 1/2 cups)
1 pound lean ground beef
1 tablespoon minced garlic, I use Penzey's
1 Prego Light Smart Traditional Pasta Sauce
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese

Instructions:

Place the spaghetti squash on a baking pan and roast at 375 degrees for 45 minutes to an hour, until it pierces easily with a fork. Remove the squash from the oven and allow it to cool. Once it is cool enough to handle cut it in half using a sharp knife. Scoop out the seeds and pulp with a spoon, and then, using a fork, scrape the inside of the squash halves. As you scrape, the squash will start to come out in spaghetti-like strands. Continue scraping until all of the squash has been separated from the outer skins. Toss the strands with a wee bit of olive oil and salt and pepper to taste, and then set them aside until serving time.

While your squash is cooking, heat a large skillet over medium high heat. Once the pan is hot, add olive oil, butter and the diced onion. Sauté until translucent, and then add the ground beef, garlic, and a sprinkling of salt and pepper. Cook the mixture until the meat is fully browned stirring as needed.

Once the meat is browned, drain off fat. Add Pasta sauce, brown sugar, basil, oregano, thyme, salt, and pepper. Heat until bubbly then reduce heat to simmer until squash is ready.

Serve it on top of the spaghetti squash and sprinkle with Parmesan cheese.

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

Friday, May 30, 2014

Gluten Free Easy Peach Cobbler

I needed a quick dessert for company and decided to convert a recipe to gluten free. As I was watching it bake I became concerned because the batter on the bottom didn't rise up over the peaches. I added the topping and baked for fifteen minutes more and it looked better but still not as I first thought it would. I didn't have much time so I served it to our company anyway. It was delicious! The bottom was a little crunchy with a light sweet filling with peaches mingled in and the top was brown and syrupy like homemade candy. I will be making it again in the future.

Gluten Free Easy Peach Cobbler

Ingredients

Batter:

1 cup Gluten Free Bisquick
1 cup milk
1/2 cup melted butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Filling:

  1 (29 ounce) can peach slices in heavy syrup
  1/4 cup sugar

Topping:

1/2 cup brown sugar
1/8 cup gluten free all purpose flour
1/2 teaspoon cinnamon
1 tablespoon softened butter
sliced almonds

Directions:

Mix all batter ingredients in a bowl with wisk until well incorporated and light. Pour into non greased 8 x 8 baking pan.

Drain peaches and save two tablespoon of the syrup and mix with sugar until it has dissolved. Spoon peaches over batter and pour sugar, syrup mixture over peaches.

Place into 375 degree oven for 45 minutes. While cobbler is cooking mix all topping ingredients with hands slightly breaking up almonds as you go.
While leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. Watch carefully so that nuts do not burn.

Great with ice cream!

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

Wednesday, May 21, 2014

Another Fantastic Meatloaf

I love meatloaf but this was a first. When I first saw that people use milk and oats in their meatloaf I wasn't hip on the idea but today I felt adventurous and decided to try it. All it could do was fail and it's not like that's never happened before. It didn't fail and I will be making it again! We loved it...


Another Fantastic Meatloaf

Ingredients:

  • 3 eggs, beaten
  • ¾ cup evaporated milk
  • 1 cup oatmeal, uncooked (I used gluten free oats)
  • 3 finely chopped green onions
  • 2 garlic cloves, minced
  • 2 tablespoons parsley flakes (I use Penzey's brand)
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • ⅛ teaspoon black pepper
  • 2 lbs. ground beef or venison (I used venison)
  • ½ cup ketchup
  • 4 tablespoons packed brown sugar
  • 2 teaspoons dry mustard

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine eggs and milk; stir in oatmeal, onion, garlic, parsley, basil, oregano, salt and pepper. Add beef or venison; mix lightly
  3. I place mine on a grill pan and baked for 45 minutes. While loaf is baking, in a small bowl combine ketchup, sugar, and mustard; spread over meat after 45 minutes and bake for 15 minutes more. Let stand for 10 minutes before cutting into slices.
Thanks for stopping by y'all and please come again soon! 

Friday, May 16, 2014

Gluten Free Southern Chicken and Dressing

Here's one of my all time favorites!

I can make it anytime but choose to save it for the holidays, that keeps it special.

Honey had rotary cuff surgery before Easter so we spent the holiday at home and celebrating with family later. We decided that we wanted my Chicken and Dressing and man did we eat good....

Gluten Free Southern Chicken and Dressing

Servings: 15
Cooking Time: 45 minutes Cuisine: Gluten-Free
Preparation Time: 1 hour

Ingredients :
2 or 3 chicken breast, cooked and deboned
1 ½ sticks butter
2 makings of your favorite cornbread (I use "My Favorite Cornbread" Recipe that I featured in an earlier blog "101 Questions and Hot Buttered Cornbread")
chicken broth
1 bunch green onions
2 or 3 eggs
1 box Pacific Organic Cream of Chicken Soup

Instructions :
Cover chicken breast in water and boil until done. Remove chicken from Broth (save broth) and set aside to cool. 
While cooling, sauté onions In 1/2, stick butter and set aside to cool. 
Remove chicken from bone. 
In a bowl beat the eggs and milk together. Add 1 stick of melted butter and Soup to chicken broth. 
Mix cornbread baked and cooled, meat and vegetables together. Add broth and egg mixture. Make sure it is juicy if not add more liquid of your choice. 
Add salt and pepper to taste.
Bake at 350 degrees until golden brown on top.

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

Thursday, May 8, 2014

Banana Bread with a Twist

A yummy alternative to good banana bread! ENJOY

Banana Bread with a Twist

Ingredients:

Combine in Large Bowl
3 bananas; very ripe, peeled and mashed
¼ c. oil
1 c. dark brown sugar
2 tsp. pure vanilla extract
1 egg

Whisk together in separate bowl
1 ½ c. GF all purpose flour
1 tsp. baking soda
2 tsp baking powder
¼ tsp. salt
1 tsp. xanthan gum
1 tsp. cinnamon
¼ tsp nutmeg
1 small handful of simi sweet chocolate chips
1 small handful of peanut butter chips
 ½ c. nuts, chopped real fine

Instructions
Preheat oven to 375 degrees F.
Add the dry ingredients into the banana mixture and stir until well blended.
Mix in the pecans, chocolate and peanut butter chips. Bake for about 30 or until a wooden toothpick inserted into the center comes out clean. Slightly cook and turn onto a plate or wire rack for cooling.

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

Thursday, May 1, 2014

Gluten Free Baked Meatballs


These were wonderful! I can see us eating a lot of them in the future!

Gluten Free Baked Meatballs

Ingredients:
1 pound ground beef, pork or venison (I use venison)
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup gf bread crumbs (I used Glutino)
1 TBS minced onioin
1-2 cloves garlic, minced
1/2 tsp oregano
1 tsp salt
freshly ground pepper to taste

2 TBS parsley flakes
2 TBS basil leaves


Directions:
Mix all ingredients with hands. Form into golf ball sized meatballs. Bake at 350 degrees for 30 minutes.
 

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

Thursday, April 24, 2014

Gluten Free Marinara Sauce

I've been using this for years, it is so versatile. You can add ground beef or meatballs for spaghetti sauce or just use it plain over the pasta of your choice.

Gluten Free Marinara Sauce

Ingredients:

1 15-oz. can tomato sauce
1 14.5-oz. can diced tomatoes
1 6-oz. can tomato paste
1 6-oz. can tomato juice; for thinner sauce
½ TBLS dried parsley
1 tsp. dried basil
¾ tsp. dried rosemary
1 bay leave
½ tsp. dried oregano
¼ tsp. black pepper
½ tsp. salt

Instructions:
Combine all these ingredients in a large pan, cook on slow for hours. You can put all ingredients in a slow cooker and cook all day.

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

Thursday, April 17, 2014

Yummy Chicken Breast

A great easy way to cook boneless skinless chicken breast. Moist creamy chicken goodness.

Yummy Chicken Breast

Ingredients:

4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup fresh grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Directions: 

Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.

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

Thursday, April 10, 2014

Easy Creamy Chicken Salad

I've had a bad day with the arthritis in my hands and the last thing I wanted to do was cook. Honey loves chicken salad so that is what I came up with. A little boiling, chopping and mixing and i have a happy husband once again.

Easy Creamy Chicken Salad

1 can Chunk Chicken Breast
2 eggs, boiled
1 TBS Mayonnaise
1/4 cup Greek Yogurt
2 small green onions, chopped wekk
2 TBLS pickle relish

Drain Chicken and set aside. When eggs are boiled and cool chop them really good and add to chicken. Add chopped up green onion. Mix in Mayonnaise, yogurt and pickle relish.

Pictured here I ate mine as an appetizer on sweet baby peppers. 

You can add any one of these ingredients according to your taste but this was great to us.

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

Saturday, April 5, 2014

Healthy Chocolate Yogurt Fruit Dip

Recently our family got together because some relatives from north Indiana were in town and I volunteered to take a fruit tray and dip. I made a traditional Creamy Fruit Dip that was great but then I wanted something not quiet so sweet so I made this Chocolate Yogurt Dip. Both dips were extremely easy and yummy. Many at the party asked how I made the Chocolate dip so here is the recipe. I hope you enjoy it as much as we did!


Healthy Chocolate Yogurt Fruit Dip

Ingredients:

1 cup Greek Yogurt
4 Tbsp. cocoa powder
6 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 Tbsp. milk
Fresh fruit or whatever you desire for dipping

Directions:

Mix all ingredients very well until all sugar has dissolved. At least 3 minutes.
Dip with your favorite fruit, marshmallows or anything else you choose.

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

Thursday, March 27, 2014

Easy Southern Squash with Onions

I love squash stewed down with onions in butter. I grew up on this dish and of all the ways I eat squash this is my favorite and I might add easiest squash recipe. For years I did not cook with onions because Honey had problems with them, but lately he is doing much better and I have put onions in everything to make up for lost time and just in case I have to quit again!

If you can't have the onions it's still good but there something about adding a big ole onion to this dish that makes it delish!

 Easy Southern Squash with Onions


2 lbs Yellow Crookneck Squash
1/2 stick of butter
1 large onion
salt and pepper to taste

Add butter to a no stick pan and melt on low. While butter is melting wash squash well, cut off ends and chop it into small pieces. Peel and chop onion into small pieces.

Add to pan and mix well so that it is covered in the butter. Cook on medium heat covered until vegetables are tender. Then I like to turn up the heat and brown it real well, that's the reason I suggest a no stick pan.

*To make it just a little less calories I added about 2 tablespoons of olive oil and not so much butter to this recipe.

A great side dish with any meal!

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

Thursday, March 20, 2014

My Own Ranch Salad Dressing

Tonight is Grilled Fish and Salad night. Honey decided this morning that he seriously wants to loose weight so here we go on a new adventure.

I am making homemade Ranch dressing to go on a Wedge salad. Yuumm I'm ready to eat now!

I am starting with Penzeys Buttermilk Ranch Dressing Base, have you ever tried Penzeys spices? If not you must. A few months ago Honey and I was talking about how my cooking seems to get better and better. Later that night I was thinking what makes it better I use the same recipes over and over then it hit me I have been buying Penzys spices for a while now. I use them as I run out of my old spices and yes, they are better! Check out Penzeys spices HERE.

My Own Ranch Salad Dressing

Ingredients: 
1 TBLS Penzeys Butter Milk Ranch Dressing Base
1 TBLS water
1/4 cup mayonaisse
1/4 cup sour cream
1/2 cup skim milk or milk of your choice

Directions:
To begin mix base well in water and let set for five minutes. Wisk this into mayonaisse and sour cream. Add milk and blend well. Store in refrigerator and shake well before using.

To make buttermilk ranch substitute milk for buttermilk.

You may double this recipe if you want. I made it for two people and had rather make fresh each time.

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

Thursday, March 13, 2014

Purdue Gluten Free Chicken Tender Review

Have you tried Purdue Gluten Free Breaded Chicken tenders? I love having something on hand for when Honey is out of town. Yes, I cook from scratch but when cooking for one it's just not as much fun. Also let's face it there are times in our crazy lifestyle that we don't have time for thawing, breading and baking chicken tenders.

These are breaded and all you have to do is place them in the oven and bake for 9-11 minutes. They come out perfect every time and taste great too!
http://www.perdue.com/products/details.asp?id=795&title=PERDUE%AE%20SIMPLY%20SMART%AE%20Gluten%20Free%20Breaded%20Chicken%20Breast%20Tenders%20%2811.2%20oz.%29


So go buy you some today I bought mine out our local Wal-mart.

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

Thursday, March 6, 2014

Country Style Beef and Broccoli

When asking Honey what he wanted for supper he asked me to take some steak cut it up and make beef and broccoli over rice. I have made a recipe similar to this many times in the past but as I started cooking this recipe took on a personality of it's own and I Honey loved it!!!

Country Style Beef and Broccoli

Ingredients:
1 pound cheap steak of your choice or more if you like a lot of meat
3 Tbls olive oil
1 tsp salt
1/4 tsp pepper or more if you like
1 large Sweet Bell Pepper
1 small onion
3/4 cup beef broth, divided
1 TBLS beef gravy mix, I use gf
17 oz Baby Broccoli Florets, I use frozen
1 TBLS corn starch

Directions:
Cut steak in strips, salt and pepper. Saute steak, pepper and onion in oil until steak is light brown. Set to the side. Add 1/2 cup beef broth and gravy mix to pan, heat then add broccoli. Cook until bubbles and add back meat mixture to pan. In the meantime stir corn starch into the rest of the beef broth. When the vegetables look as done as you want them add the corn starch mixture to your pan and watch closely as it will thick quickly creating a glaze over the meat and vegetable mixture.

Add soy sauce if you want before eating and eat over hot rice.


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

Monday, February 24, 2014

Cheesecake Stuffed Strawberries

I love these little morsels of goodness. You can substitute the sugar for Splenda and they are just as good but I am staying away from all artificial sweeteners so I use real sugar.

Cheesecake Stuffed Strawberries


Ingredients:
1 quart fresh strawberries
1 TBLS sugar or 2-1/2 tsp Splenda
4 ounces cream cheese
1/2 tsp pure vanilla extract

Directions:
Clean the strawberries and cut off the tops so that they are flat. Place them on a plate.
Make a hole at the bottom of the strawberries with a small knife.
Using a mixer, blend the cream cheese with the vanilla and Splenda.
Fill a pastry bag with the mixture. Clip the end off of the bag and squeeze the hole in the strawberries full of cream cheese.
Chill until ready to serve.

WARNING: They are addictive I catch myself picking one up every time I walk by.

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


 

Wednesday, February 19, 2014

I wish just lettuce would be so good!

We have been trying to watch what we eat lately and sometimes we have had just lettuce as Honey would say. I'll ask what he wants for a meal and he'll say, 'just lettuce that's all" translated, lettuce, tomatoes, onions, sweet peppers, some type of meat, eggs, cheese and dressing. If I actually set him down to a plate of lettuce he's probably have a stroke. So I'm saying all of this to say my just lettuce meals are not something I want to post as a recipe.

I did have company last week and made something new but when I thought about taking a photo it was all gone. I'll have to remake and post it at a latter date.

For now I want to post a recipe that I posted back in December of 2011! If you're looking for something healthy this is not your recipe. I wish just lettuce would be so good!

Gluten Free Butterfinger Cake 
1 box Betty Crocker German Chocolate GF cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed

Bake cake according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on tip. Chill.

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

 

Sunday, February 9, 2014

Gluten Free Pecan Pie

I love pecan pie, I recently made a gluten free one for company and then they were unable to come visit. Since Steve is not supposed to eat sweets I ate the whole thing, well almost I threw the last large piece away.

What makes it gluten free? The pie crust but make sure your other ingredients are gluten free also.


Gluten Free Pecan Pie

Ingredients:

  • 1 cup light corn syrup
  • 1 cup white sugar
  • 1/4 cup melted butter
  • 1 teaspoon pure vanilla
  • 3 large eggs, beaten
  • 1 heaping cup pecan halves
  • 1 pie shell, unbaked, 9-inch (I use a gluten free pie crust mix here)

Preparation:

Preheat oven to 350 degrees F.

In a large bowl, beat together eggs, corn syrup, sugar, butter, and vanilla.  Stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 350° oven for 45 minutes, or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

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

Saturday, February 1, 2014

eat, drink, MISSISSIPPI

http://www.eatdrinkmississippi.com/index.html
I was recently contacted by the publisher of the magazine eat, drink, MISSISSIPPI and asked to be a featured blogger in their February/March issue. I told him that I was interested but asked what did it entitle?

In the past when asked to be in publications such as this they had guidelines and rules such as they would have a permanent link on my blog to promote their publication and from that moment on you could only blog about certain things. You who know me know that I blog mostly food related blogs but if I want to blog about events or family I do. I don't blog to be rich, famous or anything of the sort I do it as a ministry to my friends to help them in living a gluten free lifestyle.

So when Mrs. Carney explained to me that I only had to answer some questions and they would write the article and feature one of my recipes I decided to give it a shot and I'm so glad I did.

They wrote a nice article titled, "Health First: Grace Good Combines Southern Cooking with Gluten Free Diets".

My husband and I are really impressed with this magazine. It is great for those who enjoy our hospitality state and desire to know more about it plus receive great recipes.

Here's more information on eat, drink, MISSISSIPPI:
eat. drink. MISSISSIPPI is a food magazine dedicated to sharing Mississippi's passion for food with the world. From local chefs making their culinary mark to the many, great restaurants this state has to offer, Mississippi's hospitality shines through in the pages of this magazine. It is our desire to preserve our culinary heritage and inspire today's cooks with a new passion for cooking and eating.

This magazine was launched in December 2011 when J.J. Carney, Associate Editor of the Lawrence County Press, decided to combine her publishing expertise with her love of food and cooking. With the help of her husband, John, Publisher of the Lawrence County Press, she forages the state to bring you the best our state has to offer in the culinary arena. eat. drink. MISSISSIPPI is based in Monticello and is published by Carney Publications.

Published bi-monthly, eat. drink. MISSISSIPPI is available by subscription or for purchase at Barnes and Noble, Books-A-Million, and at numerous consignment vendors.

I just subscribed to it and you can too! I am looking forward to transposing their recipes gluten free and sugar free!

http://www.eatdrinkmississippi.com/index.html

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