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!

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!

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!

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! 

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!