Monday, December 28, 2015

Copycat Crystal Grill's Pink Velvet

 If you have ever been to Crystal Grill in Greenwood, Mississippi you have seen Pink Velvet on their menu. I order this quite a bit although I ask for a dip of Chicken salad because I can't eat the sandwich. When I order it if I'm with my family my grand-children always want a bite, so this was made for them.

I received many complements on this dish and I am sure that it will be a part of every holiday meal from now on.

Copycat Crystal Grill's Pink Velvet

Ingredients:

  • 1 can cherry pie filling
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 can sweetened condensed milk
  • 1 (8-ounce) carton Cool Whip
  • ¼ cup lemon juice
  • 1 cup chopped pecan, optional

Instructions:

Combine all ingredients in a large mixing bowl. Pour into lightly greased muffin tins or 9x13 pan. Place in freezer to freeze throughout prior to serving. When ready to serve, allow to stand for about 3-5 minutes.
Thanks for stopping by y'all and please come again soon!

Sunday, December 20, 2015

Fast and Easy Chicken Broccoli Fettuccine Alfredo

Remember all of my recipes can be gluten free or full of gluten just adjust ingredients for your particular diet.

This was wonderful and we ate every bite!

Chicken Broccoli Fettuccine Alfredo

Ingredients:

    • 6 ounces fettuccine noodles
    • 2 chicken breasts, cut in pieces
    • 2 TBS olive oil 
    • 1 - 14.5 ounce jar of your favorite Alfredo sauce
    • 2 cps broccoli florets
    • 2 TBS butter
    • 1/4 tsp Penzeys roasted garlic
    • 1 c parmesan cheese, grated
    • salt and pepper ( to taste)
    • enough milk to rinse the jar well
    • 1/4 c parmesan cheese ( garnish)  
Use gluten free ingredients if following a gf diet.

 Directions

  1. Cook fettuccine in salted water until just getting tender and drain well.
  2. Cook broccoli florets in boiling water for 3 minutes and drain.
  3. In a large saucepan, saute chicken pieces in olive oil until done. Remove and set aside.
  4. In same pan melt butter and add jar alfredo sauce, milk, garlic, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat.
  5. Serve and sprinkle parmesan cheese as a garnish.
Thanks for stopping by y'all and please come again soon!

Thursday, December 10, 2015

Gluten Free Mississippi Mud Cake

I have not made one of these cakes since going gluten free so I decided to try it for one of our Thanksgiving desserts. I'm so glad I did, it was enjoyed by many, not only did it taste great but the grand-kids enjoyed making turkeys to go on top. Now they asked that we decorate a cake for all holidays, I've created a monster.


Mississippi Mud Cake

Ingredients:
  • One GF Chocolate Cake mix, baked in a 9x13'' pan
  • 1 (10.5 oz) bag of miniature marshmallows
  • For the frosting:
  • 1/3 cup butter
  • 1/3 cup milk
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
Instructions:
  1. Bake chocolate cake according to instructions. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top. (You can see I more than drizzled!)
  2. For the frosting: Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook  for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle warm frosting immediately over cake. Allow frosting to set before cutting. Store at room temperature.

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

Tuesday, December 1, 2015

Low Sugar Strawberry Cheesecake Salad

 I made this as our Thanksgiving salad, some loved it and some not so much. I really enjoyed it myself, but then I love cheesecake.

Strawberry Cheesecake Salad

Makes a large salad.
Ingredients:
  • 12 oz whipped topping
  • 1 small package of sugar free cheesecake pudding powder
  • 3 (6 oz) strawberry yogurt
  • 1 lb fresh strawberries
  • 3 bananas sliced (add right before serving) (optional
  • miniature marshmallows (optional)

Instructions:
  1. Thaw whipped topping. I always put it in the fridge the night before. In a large salad bowl mix yogurt, pudding, and whipped topping together. Put in fridge and allow it to set up for about an hour.
  2. Wash and slice strawberries. Add strawberries, marshmallows, and bananas right before serving. Keep refrigerated.
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Wednesday, November 4, 2015

Pork Chop and Potato Casserole

Oh my words can't describe how much we loved this dish. I wanted to cook it again the next night, but I didn't. So easy to throw together and so yummy when it is done!


Pork Chop and Potato Casserole

Ingredients

1 tbs olive oil
6 boneless pork chops
1 box  Pacific GF Soup (or the soup of your choice)
1 cup milk
4 potatoes, thinly sliced
1/2 cup onion, thinly sliced
1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
  3. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
  4. Bake 40 minutes in the preheated oven. Top with the cheese, and bake until good and brown on top.    
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Wednesday, October 21, 2015

Gluten Free Carrot Cake

We LOVE carrot cake but since we should not eat it I hardly ever make one. Well I had a moment of weakness and this is what we got! No one complained by the way and it was all eaten.


Gluten Free Carrot Cake

Ingredients:
1 package 1-2-3 Gluten Free® Sweet Goodness Pan Bar Mix 
3 large eggs, room temperature
3/4 cup applesauce 
1⁄4 cup vegetable oil
1 1⁄2 cup finely shredded carrots
1⁄4 tsp. cinnamon
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground cloves
1⁄4 tsp. allspice
3⁄4 cup raisins (optional)
Cream cheese icing
 1–10 oz package pecan pieces, lightly toasted (optional)
  1. Directions:
    Preheat oven to 350o F. Generously spray 2–8" round pans with non-stick spray. 

  2. Mix first 4 ingredients together in mixer or by hand. Add spices and mix. Add raisins (if desired) and stir in by hand. 

    Pour mixture into greased pans and spread evenly.

  3. Bake for approximately 20 minutes (30-33 minutes for a 9" x 13" pan) until toothpick inserted in center comes out clean

  4. Leave cakes in pan for 3-5 minutes. Then, remove from pan and cool completely. 
    Place bottom layer on serving plate. Frost top of bottom layer of cake with cream cheese icing. Place top layer on top. Completely frost cake. Gently press pecan pieces onto icing on sides of cake. Cut and serve. 

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

Friday, October 9, 2015

Ranch Chicken

It's been a long time since I cooked Ranch Chicken so on looking for something a little different I decided to give it a try. It was wonderful, tender, juicy and had that wicked taste of fried chicken.

Ranch Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
1/4 cup butter, melted
1 1/2 TBS Ranch dressing seasoning mix (I use Penzey's)
1 cup crushed Corn flakes
1/2 cup grated Parmesan cheese

Instructions:

Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray.

Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie.

Shake well to mix all together.

Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.

Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken and drizzle with remaining butter.

Bake chicken for 40- 45 minutes. (Towards the last 10 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)

Notice: If going gluten free make sure your dressing mix and corn flakes are gluten free.

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

Monday, September 21, 2015

Spicy Venison Sausage Pasta

I have a lot of venison sausage on hand and it has a distinct garlic flavor so Honey and I don't really enjoy it for breakfast. Today I decided that I wanted to cook some but at 97 degrees it's just too hot to grill out. I went to Pinterest and found a recipe that I though might work and it was outstanding. It was a spicy cheese combo but with the pasta included that helped to even out the flavors. We loved it and will make it again in the near future.


Spicy Venison Sausage Pasta

Ingredients:

  • 1 tbsp olive oil
  • 1 lb  spicy Vension sausage
  • 1.5 cups diced onion
  • 2 cloves garlic, minced (I omitted this because of my sausage)
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can diced tomatoes
  • ½ cup heavy cream (I was out of heavy cream so used 1/4 cup of sour cream)
  • 8 oz penne pasta (if following a gluten free diet make sure it is gluten-free)
  • ½ teaspoon salt and pepper, each
  • 1 cup Monterey Jack cheese, shredded
  • ⅓ cup thinly sliced scallions

Instructions:

  1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  3. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Makes: 4 servings.

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Tuesday, September 8, 2015

Is Organic Food More Likely to Make You Sick?

Recalls for organic foods are on the rise. 
The word “organic” has all kinds of connotations: healthier, cleaner, better for the environment. In fact, 71 percent of people in a 2011 University of Arkansas study said they believe organic foods are safer than conventional ones, while 11 percent of folks were specifically concerned about the potential for bacterial contamination in conventionally grown foods. “The consumer sees organic as everything that is good,” says Francisco Diez-Gonzalez, PhD, head of the department of food science and nutrition at the University of Minnesota.
Yet, despite this reputation, there’s been a sharp jump in the number of recalls of organic food, according to a new report by Stericycle, a company that helps businesses handle recalls. So far in 2015, 7 percent of all recalled foods have been organic, the report’s analysis of USDA and FDA data reveals. In 2012 and 2013, just 1 percent of recalls were for organic foods.
Although recalls can occur for a handful of reasons — including mislabeling and the discovery of a potential allergen in a product — bacterial contamination is the one that tends to freak us out most.  And, unfortunately, organic foods aren’t just being recalled for the more benign reasons: In March, for example, Amy’s Kitchen voluntarily recalled nearly 74,000 cases of organic spinach due to possible Listeria contamination. And the same month, Wegmans recalled its organic walnuts, citing potential Salmonella contamination as the reason.
Why the uptick in organic recalls? Stericycle has speculated that the increased demand for organic ingredients may be partly to blame — we’re eating more of it, so naturally, more recalls would follow. “That’s true,” says Lawrence Goodridge, PhD, director of the Food Safety & Quality Program at McGill University, “but it’s more nuanced than that.” As the demand for organic produce has skyrocketed, organic farms have gone from small-scale operations to super-farms. “If that produce [grown at large farms] gets contaminated, it’s spread all over the country,” he explains. That means the grower is more likely to issue a recall, bringing national attention to the issue.
But, size aside, are organic farming practices generally filthier? Might the decreased reliance on pesticides — which ward off insects and the bacteria they bring with them — mean an increased odds of contamination?
Organic farms do use manure as fertilizer, so it might seem obvious that the produce they grow would pose a greater risk of food-borne illness than conventional fruits and vegetables. But the research doesn’t necessarily bear that out: A 2012 research review in the Annals of Internal Medicine, which analyzed more than 200 studies, concluded that E. coli contamination was equally likely to affect organic as it did conventional produce. (Likewise, bacterial contamination of chicken and pork was unrelated to farming method.)
Generally speaking, “there’s no real difference between organic and conventional, with respect to safety,” Goodridge tells Yahoo Health. Diez-Gonzalez echoes this sentiment.
Yet there are studies out there suggesting that organic food is actually more prone to bacterial contamination. For example, in a 2015 study of produce from California farmers’ markets, the vegetables sold by organic farmers were twice as likely to be laced with Salmonella than those sold by conventional farmers.
What’s going on? If manure is properly composted — the temperature is monitored, the pile is regularly turned — there won’t be dangerous microbes in the mix, says Goodridge. “But if it’s not composted properly, then there is a risk that bacteria will be spread to the produce. The larger, commercial farms, of course, understand the importance of composting. But many people who grow produce in their backyards or on small mom-and-pop farms may not compost manure properly. I see that all the time. Then, they’re essentially spreading raw manure onto that produce. That’s what can lead to contamination.” In a University of Minnesota study, organic produce fertilized with manure that had been aged for just six to 12 months was 19 times more likely to be contaminated with E. coli than produce from farms that used older compost.

Taken from Yahoo Health

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

Saturday, August 8, 2015

Spaghetti Squash Carbonara

One of my all time favorite pasta dishes is Spaghetti Carbonara and so when I decided to use the spaghetti squash version I was afraid that it would not be quite as good. I was so wrong y'all this was delicious and I can't wait to make it again soon!

Go ahead and try it I think you'll love it too!


Spaghetti Squash Carbonara

Ingredients:

2 teaspoons salt
1 1/4 teaspoons black pepper
1 large spaghetti squash (about 2 pounds)
4 slices bacon, can use more if you want
2 teaspoons minced garlic, I use Penzey's Roasted Garlic 
1/4 cup chicken broth
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmesan cheese or shredded Parmesan cheese works just as well

To prepare your squash for this dish:

First prepare your spaghetti squash by cutting it in half long ways. Place it face down in a casserole dish with enough water to cover the bottom. Wrap in saran wrap and microwave at high power for 10 minutes. Once the squash is tender let cool a bit and scoop out the seeds. Take a dinner fork and loosen the strands of squash and place in a bowl, toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper, set to the side.

Directions:

While the squash is cooling, in a large saute pan, over medium heat, cook the bacon until it becomes crispy.  Add the garlic. Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated. If using minced or roasted garlic there is no need to use broth.

In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

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

Monday, July 27, 2015

Bacon-Wrapped Jalapeno Chicken Bites


Bacon-Wrapped Jalapeno Chicken Bites

Ingredients:

  • 8 chicken tenders, flattened and cut in two
  • 1 cup Cola of your choice
  • 3-ounce package softened cream cheese
  • 1 jalapeno pepper slices
  • 8 slices bacon, cut in half
Instructions
  1. Marinate flattened chicken in cola.
  2. Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Add a pepper slice on cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
  3. Grill or oven bake until bacon is brown and crispy on both sides. 
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Monday, June 29, 2015

Citrus Pound Cake with Orange Glaze

This cake is so easy you'll feel bad making it but after the first bite you will be glad you did!


First you'll need to purchase a 1-2-3 Gluten Free Delightfully Gratifying Bundt Poundcake (Sugar Free) You can check where to buy HERE, I personally buy mine from Zulily when they are available.

These mixes are great and they are gluten free, wheat free, dairy free, casein free, peanut free, tree nut free, corn free, sugar free, egg free and soy free.

You may be wondering what else is there, but friend let me tell you these mixes are great. 

Here's the recipe of what I did:


Citrus Pound Cake with Orange Glaze


Ingredients:

1 box of 1-2-3 Gluten Free Delightfully Gratifying Bundt Poundcake Mix
2 2/3 cups sugar of your choice I use a mixture of Splenda and Stevia
1 1/2 cups butter or margarine
5 large eggs
3/4 cup citrus drink or orange juice (i use orange juice)
1 cup powder sugar
2 or 3 TBS of Orange Juice

Directions:
Prepare cake according to package directions. 

After cake is done and while cooling mix powder sugar and orange juice. Just enough of the OJ to make a glaze. Go ahead and spread glaze over cake and let set. 

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

Saturday, June 13, 2015

My Favorite Broccoli Salad

There are so many broccoli salad recipes out there and I have tried a lot of them but this one is our favorite by far.

Broccoli Salad

Ingredients:

    Dressing:
  • 3/4 cup light or regular mayonnaise
  • 1/4 cup granulated sugar or splenda if you prefer 
  • 1 tablespoon red wine vinegar
  • Salad:
  • 1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
  • 1 cup raisins (optional)
  • 3/4 cup dry roasted peanuts
  • 1 small shallot or onion, finely diced (about 1/4 cup)
  • 6 slices bacon, cooked and crumbled

Directions:

  1. In a small bowl, whisk together all of the dressing ingredients. Set aside.
  2. In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.
Thanks for stopping by y'all and please come again soon!

Friday, June 5, 2015

It Is My Birthday so Let Us Eat Cake

Living in a small town and eating gluten free means that if I want a birthday cake I have to make it myself! Don't feel sorry for me this cake is the bomb!

I've been wanting to try this recipe and I have a busy week next week so I thought it would make the perfect cake for dessert or breakfast. To be honest it won't last very long it is delicious!

Banana Bread Cake 

Ingredients:

  • vegetable oil spray, for misting the pan
  • 1 tablespoon cinnamon sugar, for dusting the pan
  • 1 package (15 ounces) yellow gluten-free cake mix (or regular can be used)
  • 1/4 cup granulated sugar
  • 1 heaping cup mashed bananas (about 3 small very ripe bananas)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon

Caramel Glaze:

  • 3 tablespoons butter
  • 3 tablespoons lightly packed light brown sugar
  • 3 tablespoons granulated sugar
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract

Instructions:

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with the cinnamon sugar. Shake out the excess cinnamon sugar and set the pan aside.
  2. Place the cake mix, sugar, mashed bananas, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the sides of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
  3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 38-42 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 30 minutes longer.
  4. Meanwhile, make the Caramel Glaze.
  5. Transfer the cake to a serving plate. Pour the glaze over the cake and let the glaze set for 15 to 20 minutes before slicing and serving the cake.

Caramel Glaze:

  1. Place the butter, brown sugar, granulated sugar, and milk in a small saucepan over medium heat and let come to a boil, stirring. Let the butter mixture boil for 1 minute, stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the glaze over the cooled cake.
Thanks for stopping by y'all and please come again soon!

Monday, May 25, 2015

Gracefully Gluten Free's Baked Beans

I have always loved baked beans. I don't remember my mom making them much when I was growing up, but since becoming an adult I have made them for every cookout we've ever had. My baked beans are the best and are asked for by many. My grand kids love them I think they think they're candy.

Many memories have been shared and a many a story told sitting around a table of barbeque and Grace's baked beans.

Make some and see for yourself.

Gracefully Gluten Free's Baked Beans 

Ingredients:

2 - 16 oz cans Pork & Beans
1 tsp prepared mustard
1/2 cup Ketchup
1/2 cup Dark Brown Sugar
1/4 cup Onions, diced
2 Strips of Bacon, cut in half

Directions:

Preheat oven to 350 degrees.

Mix all ingredients except for bacon pour into a casserole dish. Lay raw bacon over the top and bake for one hour.

Serve with any meal or heck grab a spoon and eat them by themselves, they're that good!!!

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

Tuesday, May 5, 2015

Appple and Poppy Seed Coleslaw

If you had rather have a tangy than sweet slaw this ones for you! Low in calorie with no sugar, eat all you want!!!!

Apple and Poppy Seed Coleslaw

Ingredients:

1 Bag Slaw Mix
1 Granny Smith Apple, grated
Juice of 1 Lemon
2 TBS Mayonnaise
1 TSP Salt and Pepper
1 TBS Poppy Seeds
1 TBS Apple Cider Vinegar

Directions:

Pour Slaw and grated apple in a large bowl, set to the side

Mix all other ingredients well and pour over slaw mixture, mixing well as you go.

Chill until ready to serve.

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

Thursday, April 23, 2015

Shrimp Scampi with Linguini

I'm in trouble now! I LOVE Shrimp Scampi but have never tried it until tonight. With this rainy weather I made a Orange Pound Cake, recipe coming soon, and Shrimp Scampi with Linguini for supper and I think we are hooked! I know I will be making this a lot in the future.

Shrimp Scampi with Linguini

Ingredients:
1 pound linguini, (I used gluten free but regular is fine)
4 TBS butter
2 TBS extra-virgin olive oil, plus more for drizzling
2 lg or 3 sm green onions, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes, optional (I'll use more next time)
1 pound shrimp, peeled and deveined
 Sea Salt and Ground black pepper
1/4 cup chicken broth
Juice of 1 lemon
2 TBS parsley flakes

Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of dashes of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic, and red pepper flakes (if using) until the onions are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add chicken broth and lemon juice and bring to a boil. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well drizzle over a bit more olive oil and serve immediately.

Original recipe from Tyler Florence is seen HERE.

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

Wednesday, April 15, 2015

Gluten Free Apple Crumb Dessert

Recently I had some apples that were going bad, I decided to make something with them instead of throwing them out and I'm so glad I did.  What do you do with your over ripe apples?

This turned out great a moist apple pie like inside with a crunchy topping. YUM

Gluten Free Apple Crumb Dessert
4 cups chopped apples
1 box of your favorite gluten free yellow cake mix
2 TBS Lemon Juice
1/4 cup Brown Sugar
1 TBS Cinnamon
1/2 TSP Nutmeg 
3/4 cup butter, melted 
 
Preheat oven to 350. Mix all dry ingredients except for cake mix and set to the side. Peel and chop apples toss the lemon juice as you go. Mix apples with premixed dry ingredients. Put apples in a 9x9 cake pan. Sprinkle yellow cake mix on top. Pour melted butter over cake mix.

Bake until brown and bubbly

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

Monday, April 6, 2015

Gluten Free Poppy Seed Chicken Casserole

Umm I love Poppy Seed Chicken and the last time I made it gluten free I was not crazy about it but this time it was great! I was hoping to have enough to freeze some for later, NOT we ate all but a small helping which I had the next day for lunch.


Gluten Free Poppy Seed Chicken Casserole

Instructions
  1. Preheat oven to 350 degrees.
  2. Simmer chicken breasts in water until no longer pink (about 15 minutes).
  3. Cool and chop chicken.
  4. Combine sour cream, mushroom soup, garlic, 1 TBS Poppyseed and salt and pepper to taste. Mix well.
  5. Add chicken to mixture.
  6. Pour into buttered 9X13 casserole dish.
  7. Crush crackers and mix well with melted butter, place over top of casserole.
  8. Sprinkle with leftover poppy seeds.
  9. Bake for 30 minutes or until hot and bubbly.
Serve over white rice if desired. 
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Monday, March 23, 2015

New Improved Taco Soup

What do you do on a cold icy day? Make soup, and that's just what I did.

This recipe will make 10 servings for some families. I will not promise ten because we ate big bowls and didn't get ten out of it.

New Improved Taco Soup

Ingredients:
1 lb. ground venison or beef
1 sm sweet onion
2 - 14.5 oz cans Petite Diced Tomatoes
1 - 10 oz. Original Rotel Tomatoes
1 - 4.5 oz. can Green Chilies Mild
1 - 15 oz. can Red Kidney Beans
1 - 15 oz. can Black Beans
2 - TBLS Ranch Dressing Mix
1 1/2 TBLS Taco Seasoning

Directions:
Brown ground meat and onion in a large pot until meat is cooked well and onion is transparent.

Mix all other ingredients and cook for one hour or all day.

We like ours over Tortilla chips and topped with shredded cheese and sour cream.

YUM!!

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

Friday, March 13, 2015

Gluten Free Bisquick Biscuits or Rolls


Honey loves sausage gravy and I've always made it full of gluten but while shopping at Kroger I ran across Pioneer Gluten Free Country Gravy, 2.75 Ounce (Pack of 12)  and I couldn't wait to try it. Last weekend I decided to not only make sausage gravy but to make easy Gluten Free Bisquick Biscuits or some people use them as rolls either way they are wonderful.

These biscuits have only four ingredients and can be made from start to finish in only thirty minutes.


Bisquick Biscuits or Rolls

Yields 12 servings

Ingredients:

2 cups Gluten Free Bisquick
1/2 cup Greek Yogurt
1/2 cup 7 Up soda
1/4 cup Butter

Preparation:

Preheat oven to 450 degrees. Place butter in a baking pan or iron skillet and let melt while oven is heating. When butter is melted take pan out and set to the side.

Cut yogurt into Bisquick then add 7 Up and mix forming a soft dough.

Sprinkle parchment paper with a little Bisquick mix then add dough and pat it out to about 1/2" thick.

Cut biscuits up and arrange them in pan on top of melted butter, while it is still hot.

Bake 12 to 15 minutes or until golden brown.

These biscuits are wonderful soft inside with a buttery slightly crunchy outside. We loved them with the sausage gravy but I can see how they would be the perfect compliment to any meal!

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

Saturday, February 28, 2015

Mini Apple Pie

Honey's favorite dessert is homemade apple pie. We've been trying to eat healthier so I have not made one in a while. When planning something special for Valentines I decided that I wanted to make him a treat instead of buying one, so much better for you. I didn't want to make it gluten free because after all it was to be Honey's treat and not mine. So what better treat than his own personal Apple pie.

So after dinner at our favorite Italian restaurant Honey had Apple pie. I had one happy man for Valentines. 

He also made brownie points by buying me a piece of my favorite pottery by Etta B.

By the way you could easily make it gf, just used a gf pie crust and substitute corn starch for the flour.

Here's what I did:


Mini Apple Pie


Ingredients:
1 Pkg Pillsbury Prepared Pie Crust
2 Granny Smith Apples, quartered, peeled and thinly sliced
1 TBLS Lemon Juice
1/4 Cup Splenda
1/2 TBLS Flour
1/2 TBLS Cinnamon 
1/4 TSP Nutmeg
1 TBLS Salted Butter


Directions: 
Preheat oven to 375.
Cut pie crust to fit small plate. I used a pottery bowl. After placing in plate cut a few slits and pre-bake for about 5 minutes. Set to the side.
Peel and cut apples into small thin slices.
Place in a bowl and toss with lemon juice.
Combine spices and toss with apples.
Place in pie shell.
Slice butter thin and place over Apple mixture.
Either roll out left over pie crust or cut in strips and place over top of pie.
Bake for 30 minutes or until golden brown and bubbly. 

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

Tuesday, February 17, 2015

Deer Steak and Gravy

Today I've had a headache day, I wanted to use some of my deer tenderloin but didn't feel that I could make Bambi Bites. We decided to make some type of steak and gravy to eat over rice but I didn't have a lot of time by the time we made up our minds.

I made this gluten free by using all gluten free ingredients. 

Here's what I did and it turned out great.

Deer Steak and Gravy

Ingredients:

1 pound of tenderized deer tenderloins
2 TBLS Olive Oil
1 Med Sweet Onion, sliced
1 can Progresso Cream of Mushroom sou[
1 to 2 tsp. cayenne pepper
1 TBLS granulated Ham soup stock
3 TBLS Brown Gravy Mix
1/2 cup water

Directions:

Preheat oven to 350 degrees.

Mix the soup, brown gravy mix, ham granulas and water well. Set aside.

Heat a cast iron skillet with Olive Oil until very hot and sear each side of the deer steak in small batches. Lay on a plate and sprinkle lightly with cayenne pepper. Repeat procedure until all deer is brown.

Return deer to skillet, layer onion over the top and pour soup mixture over all. Place in the preheated oven and bake covered if possible for 1 hour, watching closely and adding more liquid if needed.

Eat over rice or egg noodles.

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


Thursday, February 12, 2015

Banana Mug Cake

Ok I admit it I am failing at this dieting thing. I eat and then think if I could just have ONE DESSERT this diet wouldn't be so bad.

So tonight after our great supper of Deer Steak in Gravy Over Rice, which will be featured in another blog, I noticed in my fruit bowl a banana that was really ripe and needed to be eaten or thrown out. A light bulb went off in my head, I could make a mug cake. YUM Maybe this dieting thing isn't so bad after all.

This only takes five minutes y'all and it is soo worth it.

Honey could not believe it only took 1 minute and 30 seconds to cook and it was gluten free to boot!  I plan to try some different types in the near future.

A easy perfect dessert with a cup of  coffee. If you're cutting back as we are share it and it's not bad at all.

Here's what I did and it was very flavorful and moist.

Gluten Free Banana Mug Cake

Ingredients:

4 tbsp. Gluten Free Bisquick Baking Mix or regular would work too.
4 tbsp. (packed) pure dark brown cane sugar
1/2 tsp. cinnamon
1 large egg
3 Tbsp. milk of your choice
2 Tbsp. mashed banana
1 Tbsp. coconut oil (warmed past room temp to get liquid state)
1/2 tsp. pure vanilla extract

Directions:

Grease inside of large microwaveable mug and mix all ingredients very well with a fork. Microwave 1 minute and 30 seconds. (It will look like it it is overflowing but if you use a large mug it shouldn't. It will shrink back once cooling.) Let cool several minutes and devour!

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


Wednesday, February 4, 2015

Gluten Free Chocolate Gravy

I was raised in the south y'all and I have many fond memories from my childhood. One of my favorite memories is eating Chocolate Gravy with my Aunt Margie and Uncle Joe. My Mom made Chocolate Gravy too but her specialty was Tomato Gravy so the Chocolate Gravy my aunt made was like no other. Right after I wrote this my Uncle Joe went home to be with the Lord. I'm going to miss him so much but have many great memories of our time together here on earth!

Some of my children came over to watch the Orange Bowl and celebrate New Years, that's a topic for another time. New Years morning I decided to serve biscuits and gravy for breakfast. My choices were regular biscuit and gluten free biscuit (I wanted to eat too), sausage gravy and my aunt's chocolate gravy gluten free style. It was a huge success, Honey said the sausage gravy was the best he had ever eaten. My daughter, the children and I loved the chocolate gravy. The chocolate was so rich and thick that it reminded me of a chocolate glazed donut.

If you like thinner gravy you may want to decrease the amount of cornstarch.


Gluten Free Chocolate Gravy                               

Yield: About 2 cups

4 TBSP unsweetened cocoa powder
2 TBSP cornstarch
1 cup granulated sugar
1 1/2 cups whole milk
4 TBSP butter
1 TSP vanilla

In a medium sauce pan whisk together the dry ingredients.  Pour in the milk and whisk vigorously to combine.  Heat over medium-high until the mixture bubbles.  Turn heat down to medium and stir until mixture has thickened to a gravy consistency.  Remove from heat and stir in butter and vanilla.

Let cool slightly then transfer to a gravy boat. Serve warm over buttermilk biscuits.

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

Monday, February 2, 2015

Cream Cheese Pancakes

An old recipe that I'm bringing back.

Honey and I are trying really hard to loose weight and I have been craving pancakes. Last night I though about this recipe and woke up anticipating them, they are so good!

Now I add:
2 TBLS of Gluten Free Bisquick to the mix just to give them a little more firmness.

Cream Cheese Pancakes

Ingredients:
2 oz cream cheese
2 eggs
1 packet splenda sweetener
1 tsp pure vanilla extract
1/2 tsp cinnamon (optional)
Blend all ingredients until smooth.  Let rest for 2 minutes so the bubbles can settle.  Pour 1/4 of the batter into a hot pan greased with butter or pam spray.  Cook for 2 minutes until golden, flip and cook 1 minute on the other side.  Repeat with the rest of the batter.  Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

I ate mine with Strawberry Fig Syrup sooo good!

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

Tuesday, January 27, 2015

Rutabagas

Recently while eating at a buffet I had rutabagas, Honey didn't know what they were he had never tasted them so I shared. We both agreed they were great and wondered why I never cook them.

I remember eating rutabagas and turnip roots growing up. Honey said that his family made fun of people who ate roots but that goes to show you should NEVER make fun of others, usually you don't know what you are talking about.

I did a little research on Rutabagas as we've been trying to eat healthier and this is what I have found:

Macronutrients

Rutabagas have a low amount of carbs, protein and fat, which make up the macronutrients. A 100-gram serving of cooked rutabaga contains 1.3 grams of protein, just under 9 grams of carbs and about .5 grams of fat. They are also cholesterol free. If you want to increase the protein content, pair the rutabaga with a chicken breast, lean steak or some form of fish. To increase the carb content of your meal, add beans or have a side of brown rice or quinoa.

Fiber

Rutabagas have a moderate amount of dietary fiber. A 100-gram serving contains about 2 grams. Fiber in the diet plays many beneficial roles. It helps fill you up, which promotes weight loss; it keeps blood sugar levels stable; and it also helps reduce high cholesterol. The recommended daily intake of fiber is a minimum of 20 grams for women and 30 grams for men. Having beans or barley as a side dish with rutabagas will boost the fiber content of your meal.

Vitamin C

Vitamin C is found in abundant amounts in citrus fruits and a number of vegetables. The body relies on this vitamin for wound healing, connective tissue strength and immune function. Rutabagas contain about 19 milligrams of vitamin C per 100-gram serving. Women over 18 years of age should get at least 75 milligrams a day, while men in this age range should get at least 90 milligrams. Pairing rutabagas with broccoli, cauliflower or Brussels sprouts will boost the vitamin C content of your meal.

Vitamin A

Vitamin A is an antioxidant vitamin commonly found in fruits and vegetables with an orange or yellow color. The flesh of rutabagas is yellow, which indicates they have a moderate amount of vitamin A. Antioxidants help kill free radicals and prevent the onset of disease. Vitamin A also helps with white blood cell formation and bone growth. A 100-gram serving of rutabagas contains 561 international units. Women over 19 years old should get at least 2,310 international units a day, and men in this same age group should get at least 3,000. Adding steamed carrots to a meal alongside rutabagas will boost the vitamin A content of the meal.

Potassium

Potassium is an important electrolyte mineral needed for the contraction of smooth muscles, and it also promotes proper heart function. Adults over the age of 19 should strive for at least 4,700 milligrams a day. A 100-gram serving of rutabagas gives you 326 of those milligrams. By eating salmon or cod with rutabagas, you will increase the potassium content of your meal.

Iron

Iron is essential for the production of hemoglobin and myoglobin, which carry oxygen to all areas of the body. It also helps with temperature regulation and cognitive function. Vegetables are not known for their high iron content, but rutabagas are exceptions. A 100-gram serving contains 53 milligrams. The recommended daily intake of this mineral is 8 milligrams for men aged 19 and up, and women 51 and up. Women from 19 to 50, however, should get 18 milligrams a day. Pairing rutabagas with any type of animal meat will boost the iron content of the meal.

So let's eat more rutabagas and not make fun of those who do!

 

Rutabagas

Ingredients:

1/2 tsp Ground ginger
1/4 tsp pepper
2 TBS brown sugar
2 TBS butter
1 1/2 lb Rutabagas; peeled, quartered
1 tsp salt

 

 

 

 

 

 Directions:

In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over medium heat until tender, about 10 minutes; drain. Combine brown sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter to drained rutabagas. Stir gently over low heat until sugar melts, 2-3 minutes.

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

Thursday, January 1, 2015

Easy Taco Soup


Easy Taco Soup

Ingredients:
1 lb ground beef
1 medium onion, diced
1 package taco seasoning or your favorite homemade taco seasoning
3/4 cup water
1 15-0z can red beans
1 15-oz can corn
1 4-oz can diced green chiles
1 can (28 oz) stewed tomatoes
1 cup shredded cheese (to garnish)
Sour cream (to garnish)
tortilla chips or corn chips
Dash of Tabasco to taste, optional

Directions:
In a large stock pot, brown the ground beef until crumbly. Add onion and cook until translucent. Add taco seasoning and water. Stir until meat is evenly coated.  Add in beans, corn, and chiles. Mix well and allow to simmer for 5 minutes.  Do not drain the cans first.  Add tomatoes and simmer for up to 20 minutes to combine flavors.  If you like your soup spicy, add a dash of Tabasco and use Hot green chiles.  Serve with grated cheese, sour cream and tortilla chips.  Makes 8-10, 1-cup servings.

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