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

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


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


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!