Tuesday, January 18, 2022

Gluten Free Tamale Pie

 A great quick one dish meal full of meat and vegetables with a sweet cornbread topping.


For the filling:

  • 1-pound lean ground beef
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 15 ounces Southwest Zest by Bush's Sidekicks 
  • 15 ounces corn
  • 15 ounces petite diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper
  • 1 ⅓ cups cheddar cheese shredded (divided)


  • ¼ cup mayonnaise
  • 1 cup Krusteaz GF Honey Cornbread Mix
  • 1 egg
  • ½ cup buttermilk


  • Place ground beef, onion, and garlic in a large cast iron skillet and cook over medium-high heat until meat is browned, and onions are translucent. Drain off oil.
  • Mix in the beans, corn, tomatoes, tomato paste, and seasonings. Bring to a simmer and cook for 10 minutes while you make the cornbread batter.
  • Preheat oven to 375°F.
  • For the cornbread batter, mix all ingredients until smooth. Add remaining cornbread ingredients and stir until combined.
  • Stir 1 cup cheese into the meat mixture after it simmers. Pack the mixture down into the pan to make a smooth even surface. Spread the cornbread batter evenly over the top. Sprinkle with remaining ⅓ cup cheese and bake for 25-30 minutes or until golden.
  • Let the pie rest for 5-10 minutes before slicing and serving. 

Thank you for stopping by and please come again soon!

Wednesday, November 17, 2021

Gluten Free Homestyle Beef Casserole

 Sooo good taste like lasagna without the fuss and much cheaper to make.


1 pound ground round
1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can diced tomatoes and green chilies, undrained
1 (6-ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 cups uncooked gluten free egg noodles
1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
4 ounces shredded sharp cheddar cheese (about 1 cup)
4 ounces shredded parmesan cheese (about 1 cup)
4 ounces shredded mozzarella cheese (about 1 cup)


Begin by browning the ground round in a large skillet over medium heat, constantly stirring for 5-8 minutes, or until it is no longer pink and the meat crumbles, then drain.
Mix in both cans of diced tomatoes and the can of tomato paste, as well as the salt, dried Italian seasoning, and pepper. Bring to a boil and reduce the heat. Allow to simmer, uncovered, for 5 minutes. 
Remove from heat, then set aside. Preheat the oven to 350 degrees F.
Prepare the egg noodles according to the package directions.
Mix the hot cooked noodles, sour cream, cream cheese, and the chopped green onions until fully blended.

Spoon the egg noodle mixture into a lightly greased 13x9 inch baking dish. Top with the beef mixture, and sprinkle with cheese.

Bake, covered, for 35 minutes at 350 degrees F. Uncover and bake for an additional 5 minutes. Let it sit for 10-15 minutes before serving.

Saturday, April 3, 2021

Reese's Peanut Butter Pie for Two


1/4 cup graham cracker crumbs (I use Annie's Bunny Grahams for this)
1 tablespoon salted butter, melted
1/4 cup heavy cream
1/2 teaspoon sugar substitute (I use https://www.wheylow.com/ for my sugar substitute) 
3 tablespoons creamy peanut butter
2 ounces cream cheese softened
4 tablespoons powdered sugar
Chopped up Reese's Peanut Butter Cups or Minis for garnish


Heat oven to 350° F.
Pour graham cracker crumbs into a small bowl and stir in melted butter.
Butter or spray the bottom and sides of an 8.5 ounce ramekin or baking dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers, the bottom of a drinking glass or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
Place the baking dish in the oven and bake for 8-10 minutes. 
Remove from the oven and set aside.
Pour the cream and sugar into a small bowl and whip at high speed using a hand mixer until stiff peaks form. Set aside.
In a separate bowl, whip together the peanut butter, cream cheese, and powdered sugar.
Gently fold the whipped cream into the peanut butter mixture with a spatula until completely blended. Spoon into the cooled ramekin and smooth out the top. Place the pie in the refrigerator for at least 2 hours or until ready to eat. Top with your favorite garnish, peanut butter style!

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

Tuesday, March 23, 2021

Gluten Free Cornbread for Two

My husband is not keen on cornbread, he'll eat it once in a while but not a lot. I grew up with the old southern cornbread eaten at every meal, literally. So I was so happy to run across this recipe and to be able to convert it to gluten free without any problems. I've made my mini skillet of cornbread many times but always seem to make a little too much! This was prefect! 


  • 2 1/2 tablespoons salted butter , melted
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup + 1 tablespoon plain (not cornmeal mix) yellow cornmeal
  • 1/4 cup all purpose flour (I use Pillsbury Gluten Free)
  • 1 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt


  • Heat the oven to 400 degrees F (200 degrees C). Let skillet if using one get hot. This makes for a crispier crust.
  • In a medium sized bowl, whisk together the melted butter, milk, and egg until well blended.
  • In a separate bowl, mix together the cornmeal, flour, sugar, baking powder and salt.
  • Add the liquid mixture to the cornmeal mixture and stir just until the flour is moistened.
  • Pour batter into small greased pan (I used a mini cast iron skillet) and spread evenly. 
  • Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Thant's all friends and it is so good, a little crunchy on the top just the way I like it.

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