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



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


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


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


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


  • 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


  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.

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


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

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

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

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!