Easy Carmel Apple Snack Cake

Before an extensive surgery on my hand I decided to make a snack cake, not dessert, to have on hand. This recipe sounded perfect so I altered it to be gluten free and made it yesterday. It is really good and will work great for a snack or dessert with the caramel topping.

It was very good and Honey and I loved having a treat for breakfast or snack.

With no added sugar or butter this also is a healthier treat.

Ingredients:

1 box gluten free yellow cake mix
3.4oz box instant white chocolate pudding
1 cup water
4 eggs
1 cup applesauce
3 apples, peeled and diced small
1/2 cup caramel ice cream topping


Instructions:
 
Preheat oven to 350 degrees and grease bundt pan, set to the side.
In a large bowl, combine dry cake mix and dry pudding mix. 
Add water, eggs and applesauce. Beat with electric mixer until combined well.
Bake for 55 - 60 minutes. Remove from oven and let cool completely.
Invert onto a cake place and drizzle with caramel or add caramel to each piece before serving.


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Gluten Free Muffin Mix Pancakes

I woke up this morning thinking I had an original idea and I kind of did. These are on Pintrest but not the gluten free version.  These were really good and EASY, which is the way I like it!

Gluten Free Muffin Mix Pancakes

Ingredients:

1 package Martha White Gluten Free muffin mix
1 tablespoon flour
1/2 cup water
2 tablespoons oil
1 egg

Directions:

Combine ingredients, mixing until well blended.
Heat greased skillet over medium heat.
Pour batter by ¼ cup batches.
Cook until bubbly and loosing the glossiness then flip.
Serve with syrup or confectioner’s sugar.

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Gluten Free Blueberry Pound Cake

This simple pound cake is wonderful, and yes I ate the whole thing!

The last time my grandson came to visit he said, "Gammy I wuv buberries", but it was the end of his stay and I didn't have time to make him anything. He is coming tomorrow and I am making sure that he has something with buberries. I really think he'll like this and he can have a slice with his cereal in the mornings. Wrong you know how kids are he said he didn't like it. And wouldn't you know honey doesn't like blueberries, so I had no choice I had to eat the whole thing!

If you are not following a gluten free diet use regular all purpose flour and make it just the same. You will love it!

Gluten Free Blueberry Pound Cake  

 

Ingredients:

1 cup granulated sugar
1/2 Cup Salted Butter
2 eggs
1 Tbsp Vanilla Extract
1 Cup Milk
2 Cups All purpose Flour (I use Pillsbury Gluten Free Flour Blend)
2 tsp Baking Powder
2 Cups Blueberries, Fresh or Frozen

Directions:

Preheat your oven to 350 degrees. Grease a 9-inch loaf pan.
Cream together the butter and sugar.
Add the eggs, vanilla and milk beating well.
Add the dry ingredients and beat until well combined
Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
Pour batter into your loaf pan and bake for 60-75 minutes.
Allow to cool in pan for 10 minutes before removing to finish cooling.


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Gluten Free Banana Split Bread with Almond Glaze

I am lost for words over this bread. It is one of the best I have ever eaten. It reminds me of the holidays and makes me ready for Christmas.

This will be a great bread to keep on hand during the holidays. It would also make a great bread for gift giving, you could leave the glaze off if you desire.

Of course I cook gluten free but if you use a regular banana bread mix you could also make it full of gluten.

Gluten Free Banana Split Bread with Almond Glaze

Ingredients:

• Butter Crisco and 1 Tbs GF flour
• 1 (8 oz.) can crushed pineapple, well drained, reserving juice
• 1 (14 oz.) package  Pillsbury Banana Flavored Quick Bread and Muffin Mix
• 2 large eggs
• 3 tablespoons Vegetable Oil (I used Coconut Oil)
• 1/3 cup chopped maraschino cherries
• 1/3 cup Sugar Free chocolate chips or chocolate chips of your choice
• 1/3 cup chopped pecans
•  
• Basic Powdered Sugar Glaze
  3/4 cup powdered sugar
  1 lg tbsp milk
  1 tsp pure almond flavoring (you could use vanilla)

Directions:

• HEAT oven to 375°F. Grease generously 8 x 4 or 9 x 5-inch loaf pan and sprinkle with GF flour. Add water to reserved pineapple juice to make 3/4 cup.
• Combine bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely. 
• To make the glaze, whip the sugar, milk, and flavoring. Spread or drizzle onto warm bread.
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Gluten Free Mounds Brownies

These brownies are the bomb, but really sweet so a dab will do ya. If you love mound bars you are sure to love Mounds Brownies!

Gluten Free Mounds Brownie

Ingredients:

1 Gluten Free (9x9) pan of brownies, prepared
12 oz  shredded coconut
14oz Can sweetened condensed milk
1 Cup powdered sugar
1 Sm Can of chocolate fudge frosting

Directions:

Prepare brownies according to directions and let cool completely.

In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are mixed well.

Spread coconut mixture over brownies.

Place can of frosting in the microwave for 5 seconds (please be sure to remove foil liner and lid) until pour-able.

Pour frosting over the coconut mixture. Let cool and set up completely.

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Oven Baked Apples

Fall is almost upon us and I am excited my raging hormones are beyond ready! Wooo to feel a cool breeze once again.

I recently had some apples that needed eaten so I decided to try baking them. These are delicious, after baking put leftovers in your refrigerator then warm up slightly and top with vanilla ice cream! So so good!

Oven Baked Apples

Ingredients:

5 or 6 Gala Apples
½ cup Quaker Gluten Free  Quick Oats or any other brand you like
½ cup Brown Sugar
3 tsp. Cinnamon
1 tsp. Nutmeg
1/2 stick Butter

Directions:

Carefully core apples using an apple corer or paring knife.
Then peel off approx. ½ inch of peel around the top.
Carefully place in glass baking dish
Mix together Oats, Brown Sugar, Cinnamon, and Nutmeg.
Fill each apple with Oats/Sugar/Spice mixture.
Top each apple with a pat of butter.
Pour enough water in dish to cover the bottom
As they cook bast the apples with your water mixture, by now it will be a thin syrup.
Bake at 350 for one half an hour or until done.


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3 - Ingredient Gluten Free Snack Cake

This recipe will blow your mind, it is so easy but so good. I love to cook an Apple one early for breakfast. Use your imagination and create your own it is endlessly created using only three simple ingredients.

3 - Ingredient Gluten Free Snack Cake

1. 3 large eggs
2. 1 box gluten free cake mix (any flavor)
3. 1 can gluten free pie filling (any flavor)

Our favorite is: Using

and
a can of Low Sugar Apple Pie Filling
with three large eggs

You can always make a glaze and put over the warm cake ! YUM

Here are many combinations you can make. Please comment and tell me what you came up with.

• Pineapple cake mix and blueberry filling
• Chocolate cake mix and cherry filling
• Yellow cake mix and cherry filling
• Yellow cake mix and blueberry filling
• Butter pecan cake mix and apple filling
• Yellow cake mix and apple filling
• Yellow cake mix and blackberry filling
• Strawberry cake mix and blueberry filling

Preheat your oven at 350 degrees. Once mixed well pour in a 9x11 pan and bake for about 35 minutes.


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Gltuen Free Southern Tomato Gravy

I grew up eating Tomato gravy, my mom made the best gravy and homemade biscuits. Most of the time when she made it we called a few friends who loved it and invited them over. I remember sitting around the table in my Mom's kitchen with friends and family eating Tomato gravy, biscuits and some times bacon. Those were the good old days.

I had some tomatoes left over from my son's garden that needed using, I've watched those tomatoes for days thinking, can I pull this off? This morning I felt motivated so I made Southern Tomato Gravy gluten free.

It was very good and I will be making it again!

Gluten Free Southern Tomato Gravy

 Ingredients:

2 Tbsp oil, bacon grease if you have it

2 Tbsp gluten free flour
1 large can diced tomatoes (or a pint of fresh canned tomatoes)
salt and pepper to taste
biscuits

Directions:

Add 2 tbsp of the oil or bacon grease to a iron skillet and add flour to it.

Cook on medium low heat, stirring constantly, until the flour has turned a pretty caramel color.

Add tomatoes, juice and all to the flour mixture and stir until smooth.

If still too thick add water. 

Season with salt and pepper to taste.

Serve over hot biscuits or toast.

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The Best in Utensils and Gadgets

Yum Yum Sauce

I We have this addiction, every time we go eat Japanese we eat yum yum sauce over literally everything. Honey is picked up our supper on the way home and I decided to make some yum yum sauce.

This recipe makes a lot but go ahead you will need it!

Yum Yum Sauce

Ingredients:

• 1 tbsp Garlic powder
• 1 tsp Onion powder 
• 1/2 cup Ketchup
• 2 cups mayonnaise
• 1/2 tsp  Cayenne Pepper
• 1 tbsp Paprika
• 1 tsp Salt
• 3 tbsp sugar
• 1/2 cup water

Directions:

Mix all ingredients together well and refrigerate for at least 1 hour before serving. Great with Japanese food, vegetables, rice over burgers or seafood anyway you want it. 

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Blueberry Cream Cheese Pound Cake with a Lemon Glaze

I didn't realize how long it's been since I posted a recipe I don't know what happened with me, it's not like I have not been cooking. 

Out of the blue last week my four year old grandson said, Gammy I wuv buberries". I had some fresh ones in the freezer and had meant to take them out and make him something but I forgot y'all. I forget a lot these days, just like posting my recipes or the photos so that I can post them!

Recently a friend of ours had surgery and I wanted to cook her something special, and I thought about my buberries. Although I didn't taste this cake I was told it was awesome!

Blueberry Cream Cheese Pound Cake with a Lemon Glaze

• 1 Box of Yellow Cake Mix
• ¼ Cup of White Sugar
• 3 Eggs
• 8 ounce package cream cheese - soften
• 1½ Cup Blueberries
• 1 teaspoon of Vanilla Extract
• ½ Vegetable Oil
• 3/4 cup powder sugar
• 2 Tbls lemon juice

Instructions

1. Preheat oven to 325 - Grease bundt pan well
2. In a bowl - combine cake mix and sugar together
3. Add in eggs, cream cheese, oil, and vanilla - Mix Very Well
4. Stir in blueberries
5. Pour into the pan
6. Bake for 50 minutes or until springy when touched
7. Cool for 15 minutes and remove from pan or if you have time completely cool in the pan.
8. Before cake is completely cooled mix together the powdered sugar and lemon juice and drizzle it over the warm cake.
9. Slice and enjoy!!!

This recipe is not gluten free but can be made so by using gluten free ingredients!

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Brown Sugar Italian Chicken For Two

Quick, easy and delicious, just the way I like it!

Brown Sugar Italian Chicken For Two

Ingredients:

2 boneless, skinless chicken breasts
1/4 cup brown sugar
1/2 (0.7-oz) package Italian dressing mix (make sure is gluten free if following a gf diet)

Directions:
Preheat oven to 425 degrees. Line a 2 quart casserole dish with aluminum foil.

Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture.

Bake for 20 minutes.

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Pulled Pork Shepherds Pie

A great way to use leftover pulled pork. Recently Honey and I cooked a large pork roast because it needed cooked. I had several ideas in mind of ways to use it but after a few dishes when my ideas ran out I googled leftover pulled pork and came up with a couple of new dishes.

Here is the first one I tried and it was delicious!

Pulled Pork Shepherds Pie

Ingredients:

about 2 cups pulled pork, precooked and shredded or chopped into bite size pieces
enough barbecue sauce to make good and saucy
enough butter beans to cover meat, slightly cooked (can substitute for green peas)
enough frozen corn to cover beans
1 pkg Idaho Home-style Instant Potatoes

enough grated cheddar cheese to cover well

Instructions:

Preheat oven to 350F.
Use a 2 quart baking dish sprayed with cooking spray to make clean up easier.
Add enough barbecue sauce to your pulled pork to make good and sauce then cover the bottom of your casserole dish well.
Sprinkle drained butter beans on top of the pork, sprinkle frozen corn over beans.
Prepare the mashed potatoes by package directions.
Spread the mashed potatoes on top of the frozen veggies.
Top with the grated cheese.
Bake in the oven for 45-60 minutes. The cheese should be starting to brown and some bbq sauce should be bubbling up the sides.

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Daddy's Birthday Coconut Cake

My dad loves Coconut Cake and as much as I bake I could never find a coconut cake recipe (that I was willing to make) that he bragged on.  For his birthday which happened to be the day before Easter I tried this recipe and was told it was the best one I have ever made. From now on this is my go to Coconut Cake recipe!

 Daddy's Coconut Cake

Ingredients:

Cake

• 1 box White cake mix
• 8 oz sour cream
• ¼ c Vegetable oil
• 3 eggs
• 1 8 ½ oz can Cream of Coconut

Frosting

• 8 oz cream cheese
• 2 T milk
• 16 oz. Powdered Sugar
• 1 tsp Vanilla
• 2 bags Fresh Frozen Coconut

Instructions:

Cake

1. Heat oven to 350°F
2. Use 2 9” pans that have been greased and floured.
3. Bake approximately 30 minutes at 350°F.
4. Cool completely.

Frosting

1. Mix all ingredients in a mixer except fresh coconut.
2. Frost cake.
3. Press coconut into sides and top of cake.
4. Refrigerate

Note: You can make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve. You can also double recipe for a three layer cake.

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Gluten Free Fast and Easy Corn Casserole

Gluten Free Fast and Easy Corn Casserole 

Ingredients:

1 cup frozen corn kernels

1 small package of fresh frozen cream corn (about 2 cups)

1 7-ounce pkg Martha White gf sweet yellow corn bread mix

3/4 cup butter, melted

1 cup sour cream

Directions:

Preheat oven to 350 degrees. Mix all ingredients well and pour in a greased 9x9 pan. Bake for 1 hour. Casserole should be brown and firm. 

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Broiled Sweet Potatoes

Broiled Sweet Potatoes and Onion

Ingredients:

For the Cinnamon Honey Butter:

3 tablespoons butter, softened at room temperature
2 tablespoon honey
1 teaspoon ground cinnamon

For the Potatoes:

2 large sweet potatoes
drizzle with sugar free maple syrup 
salt and freshly cracked black pepper to taste


For the Onions:

1 large Vadilla Onion
Microwave for 1 minute
drizzle with sugar free maple syrup 
salt and freshly cracked black pepper to taste

Instructions:

Preheat oven to broil with rack on second notch, about seven inches from element. Whip together the butter, honey and cinnamon; taste and adjust; set aside. Puncture potatoes in several places with the tip of a knife and microwave for 6 to 8 minutes, or until cooked through and tender.

Carefully remove and split the sweet potatoes in half lengthwise when cool enough to handle. Cut deep into sweet potato but without cutting completely through, making crosswise cuts.

Peel and slice the onion into thick slices

Brush cut sides of sweet potato generously with the cinnamon butter, drizzle each with syrup and sprinkle with salt and pepper. Do the same to the onion, only one side is necessary. Place both under broiler, cut side up, for about 4 to 5 minutes, or until browned and sugars begin to caramelize, keeping a constant eye on them. Brush with remaining cinnamon butter and serve.

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Saucy Chicken and Sausage Over Creamy Parmesan Polenta

This is great kind of like a chicken stew over grits. I over did my spices the first time around so I can't wait to try it again will a little less hot sauce.

Saucy Chicken and Sausage Over Creamy Parmesan Polenta

Saucy Chicken and Sausage Ingredients:

1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tsp dry oregano
salt and pepper to taste
1 (about 6 oz) chicken breast, boneless and skinless, cut into small bite size pieces
2 Italian sausage links, cut into 1 inch pieces ( I used the estimated amount in Venison sausage)
½ cup chicken broth or dry white wine
1 cup tomato sauce
2 shakes of hot sauce
2 tbsp butter
2 tbsp fresh parsley chopped for garnish

Creamy Parmesan Polenta Ingredients:

1 Roll of store bought Polenta
enough liquid to cover bottom of 2 quart pan, water, broth or milk
1 cup (8 oz) Italian blend cheese
3 tbsp butter
black pepper and salt to taste

Instructions:

 

For Saucy Chicken and Sausage

In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.

Stir in the chicken broth and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.

Cook for 5 more minutes, remove from heat and garnish with chopped parsley.

For Creamy Parmesan Polenta

Remove store bought polenta from roll and chop up so that's it's easier to blend with liquid. Pour liquid over the top, cover and cook on low stirring occasionally until polenta and liquid are mixed well, you may need to add more liquid to get to desired consistency.

Once it is mixed well, remove from heat and stir in the remaining ingredients.

Serve by plating polenta, then topping it with the chicken and sausage stew.

Creamy Chicken and Rice

Creamy Chicken and Rice Recipe

Ingredients:
1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 med or 1/2 large onion, chopped fine
2 large carrots, chopped fine
1 1/2 lbs boneless, skinless chicken thighs, trimmed of fat and cut into 1″ pieces
2 tsp salt, divided
1/4 tsp black pepper, freshly ground
2 bay leaves
5 cups reduced sodium chicken broth
2 cups medium grain rice (un-rinsed) (you can use instant brown rice)
1 head garlic
1/3 cup fresh Italian parsley, finely chopped

Directions: 
Using a large pot with lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Saute until soft and golden (8-10 min).

Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).

Add the hot chicken broth, then stir in the rice.

Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).

Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.

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Steamed Fried Cabbage

I grew up eating cabbage cooked in many ways but this was always one of my favorite. When I mentioned it to my husband he had never heard of such but after eating it one time he is hooked.

Steamed Fried Cabbage

Ingredients:

1 large head of green cabbage

1 stick of real butter

Salt and Pepper to taste

Directions:

Start with a large pot. Put butter in pot on low to melt. Wash and dry cabbage, then chop into bite size pieces. Add cabbage to pot but don't overfill you'll need room to combine well with butter. You can always add a little along until all cabbage is in the pot. Salt and pepper. 

Cook until all cabbage is very wilted. Serve as a side dish.

Joyce's Mom's Fudge

One of my best friends is named Joyce. This past Christmas we made fudge for a special event at our church and I used her recipe. Steve and I loved this fudge, I don't think I'll ever use another one.

Joyce's Mom's Fudge

Ingredients:
4 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter
Mix ingredients. Bring to a rolling boil and boil 10 minutes. Remove from heat and add vanilla.

Add:
12 large Hershey’s candy bars, crushed (about 12-13 oz. total)
1 (12 oz.) bag semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1 1/2 cups pecans (optional)

Put chocolate bars broken up in small pieces, chocolate chips, marshmallow cream and nuts in large mixing bowl. Pour cooked mixture over this and stir fast because will set up quickly. Pour into prepared jelly roll pan (you may want to use a smaller pan if you omit the nuts) and allow to completely cool before cutting.

Makes 5 pounds of fudge.

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Gluten Free Chocolate Creme Sandwich Cookie Fudge

I had never heard of this until a friend mentioned making some during the holidays. It sounded so yummy I had to make it myself. When I gave my grand-daughter a bite she said, "that is the yummiest thing I have ever tasted". 

I think everyone enjoyed it but let me tell you it was so rich that a little bit will do ya! 

Gluten Free Chocolate Creme Sandwich Cookie Fudge

Ingredients:

• 1 1/2 cups granulated sugar
• 6 tablespoons unsalted butter, cut into 6 pieces
• 1/3 cup evaporated milk
• 1 cup white chocolate chips
• 1 cup marshmallow fluff (roughly half of a 7 ounce jar)
• 1/2 teaspoon vanilla extract
• 1 cup coarse Chocolate Creme Sandwich cookie crumbs*
• 1/2 cup chopped Chocolate Creme Sandwich cookie pieces*

Instructions:

1. Line an 8x8 pan with parchment paper.
2. In a large heavy-bottom saucepan, combine the sugar, butter, and milk. Bring to a boil, stirring until everything is smooth and the butter has melted. Once it's at a rolling boil, cook for 5 minutes, stirring often. After 5 minutes add vanilla and stir in.
3. In a large mixing bowl combine chocolate chips, marshmallow fluff and cookie crumbs.
4. Pour boiling mixture over items in mixing bowl. Stir until melted then pour in your prepared pan. Quickly add the chopped cookie pieces on top and gently push them into the fudge to stick. Let cool until firm. Cut into pieces.

*I used Gluten Free chocolate creme sandwich cookies.

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