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.

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

Butterscotch Bundt Cake

The perfect cake for Fall, so easy and yummy too! A lady from our church whom I dearly love passed this recipe on to me so I knew ahead of time that it had to be a winner. I have never used one of her recipes that I was dissapointed with.

Also it's really easy to convert this one to gluten free which I LOVE!

Butterscotch Bundt Cake

Source: IV Freeman

Ingredients:  

1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box instant vanilla pudding mix
1 (12-ounce) package butterscotch chips
1 cup coarsely chopped walnuts
1 c cup shredded coconut
4 eggs
1 cup sour cream
2/3 cup oil

Directions:
Preheat oven to 325 degrees. In a large bowl, stir together cake mix, pudding mix, chips, walnuts, and coconut. Blend in eggs, sour cream, and oil; mix well. Bake for 1 hour in a Bundt pan that has been sprayed with cooking oil spray. Cool in pan for 5 to 10 minutes before removing from pan.

Yield: 12-16 servings

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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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Easiest Gluten Free Banana Cake Ever

 I ran across a recipe similar to this on pinterest and my wheels went to turning. Today I cleaned my house and still had plenty of time to try this delicious cake before running into town. I take photos of my creations in hopes that it will be worth blogging. Well this one made it! It is moist with an extra creamy frosting. Love it

So here it is I hope you enjoy!

Easiest Gluten Free Banana Cake Ever

Ingredients:
1 box Betty Crocker Yellow Cake Mix
2 eggs
1/2 cup evaporated milk
2 ripe bananas, mashed
1 stick butter or margarine, softened
1 Box vanilla pudding mix

Directions:
Mix all ingredients in a large bowl with mixer. Spray a 9 x 13 inch cake pan. Bake in preheated 375 degree oven for 30 to 35 minutes until done in middle. Let cool before frosting.

Frosting for Banana Cake:
1/2 cup butter or margarine or 1 stick, softened
1 ripe banana, peeled and mashed
1 (8 ounce) cream cheese, softened
3 to 3 1/2 cups confectionery sugar
1 tsp pure vanilla flavoring


Directions:
Mix all ingredients in large bowl with mixer until of spreading  consistency.. Spread on  cooled cake.

Keep this cake in the refrigerator.

See original recipe here.

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

Company and Gluten Free German Chocolate Bundt Cake

I recently put some finishing touches on my decorating and this is all folks. I don't like to spend a lot of money just a little bit every year.

We've had a fun day today, Honey's parents came for a brief visit and we were able to show them around town. After a trip through the Hills we went to guess where? YOU GUESSED IT "Crystal Grill" for lunch and they agreed with everyone else it was wonderful. Then we continued to tour downtown and Grand Blvd and we visited The Museum of the Mississippi Delta, which I think they really enjoyed. After our museum tour Dad was more than ready to return home, you know how Dad's are they can't be away from home long! :-)

Me and Momma Joyce with our military coats on. In case you don't know she was the Rebel!

 We didn't get a thing to drink!!!!

Father and Son, Two American Farmers

What fun we had and memories were made! Come see us again sometimes!!!

See you later friends!! Have a good weekend!