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

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

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


  • 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)


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
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!

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