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.


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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.

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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.

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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.

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