Chocolate Peanut Butter Fudge Pie

Ingredients: 

2 eggs

1/2 cup heavy cream

1/2 cup milk

2/3 cup peanut butter

1/4 cup butter, melted

1 cup brown sugar, packed

4 tablespoons cocoa powder

1/2 cup Bisquick

Directions:

Preheat oven 350 degrees F. Mix all ingredients in a mixer on medium for about 1 minute, or until well blended. Grease a pie dish well. Pour mixture into prepared pie dish and bake for 30-40 minutes. Allow to cool. 

ENJOY

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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 

Ingredients:

2 Eggs, Large
2/3 cup Rolled oats
1 cup Peanut butter
1 tsp Baking soda
2/3 cup Brown sugar, Dark
2/3 cup Chocolate chips
2 tsp Vanilla extract

Directions:

Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls, you can flatten the top to make them a little thinner. The dough should be pretty sticky, I used a cookie scoop to drop the cookie dough onto the prepared baking sheet.

Bake cookies for 9-11 minutes and remove when they barely turn a golden brown. Cool for 2 minutes on the cookie sheet then transfer to a wire rack or wax paper to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

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Easy Lemonade Pie

INGREDIENTS:

1 (6 ounce) can frozen lemonade 

1 (14 ounce) can sweetened condensed milk 

1 (8 ounce) container Cool Whip 

1 graham cracker crust 

DIRECTIONS: 

Use mixer and mix the first three ingredients until fluffy. Pour into ready made crust. Refrigerate until firm.

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Quick and Easy Peach Cobbler

It has been a long time since I have made one of these and I have no idea why. Honey and I were talking about it on Saturday so it was our Mother's Day dessert and it was perfect! Sweet, buttery, crunchy, fruity goodness!

Ingredients:

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches in natural juice)
1 cup Bisquick All Purpose Mix (I use gluten free)
1 cup of milk
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Directions:

Preheat oven to 375 degrees Fahrenheit.

Place stick of butter in a 8 x 8 baking dish. Put in the oven until melted.

While butter melts, stir together Bisquick, nutmeg, cinnamon and sugar. Add milk and mix until well combined. Pour mixture over melted butter.

Spoon the peaches over the top of this mixture, if using canned peaches don't worry about draining just spoon out peaches and throw away remaining juice.

Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

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Gluten Free Lemon Blossoms

Such a simple little dessert just oozing with flavor. A great addition to your family reunion or a day at the beach this summer!

Makes: 5 dozen

Ingredients:

1 box your favorite gluten free yellow cake mix
1 – 3.4 oz box lemon pudding mix
4 eggs
¾ cup vegetable oil

Glaze:

3 cups powdered sugar (sifted)
Juice from one lemon (or 2 TB lemon juice)
5-6 TB milk (or more if you want a thinner consistency)

Directinos:

Preheat oven to 350 degrees, spray mini muffin tins with Bakers Joy.

With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.

Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.

Bake for 10-12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove wax paper.

While the mini muffins are baking make the glaze you will need this immediately.

For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.

While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to wax paper.

Using a spoon, drizzle more glaze over blossoms, if desired.

Let sit for glaze to harden. Store in airtight container.

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Gluten Free Chocolate Peanut Butter Layer Bars

Ingredients:

1 box of your favorite Gluten Free chocolate chip cookie mix

1/3 cup butter, softened

1/3 cup peanut butter

1 egg

Filling:

1 1/4 cups semisweet chocolate chips

1/4 cup butter

1 package (8 oz) cream cheese, softened

2/3 cup peanut butter

3/4 cup powdered sugar

1/2 cup whipping cream

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer. 

Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

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Gluten Free German Chocolate Bundt Cake

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Ingredients:
1 package Betty Crocker GF Chocolate cake mix
1 can Betty Crocker coconut pecan frosting
4 eggs
1 c. oil
½ c. water
1 (6-ounce) package milk chocolate chips
1 c. pecans; coarsely chopped

Instructions:
Preheat oven to 325 degrees. Mix all ingredients together by hand and pour into a well-greased bundt pan. Bake for 55-60 minutes. Cool in pan for 20 minutes before turning out.

This cake is wonderful, whether you make it gluten free or use a regular german chocolate cake mix.

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Chocolate Chip Pound Cake

A very easy moist delicious pound cake for those chocolate lovers in your family!

Chocolate Chip Pound Cake

An easy recipe that can be made with or without gluten! 

 Ingredients:

    •    1 (18.25 ounce) package yellow cake mix
    •    1 (3.9 ounce) package instant chocolate pudding mix 
    •    1/4 cup milk
    •    1 cup vegetable oil
    •    4 eggs, beaten
    •    1 cup sour cream
    •    1 tsp vanilla
    •    1 cup milk chocolate chips

Directions:

Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.

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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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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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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.

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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

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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. 

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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!

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