Sunday, November 15, 2015

Southwest Chicken on the Spot

Southwest Chicken on the Spot

4 skinless, boneless chicken breast halves (about 1 1/3 pounds total), fresh or frozen
1 teaspoon olive oil
1 large green bell pepper
1 large red bell pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
1/2 cup frozen chopped onions
1 can (14 oz.) crushed or diced tomatoes
1/3 cup bottled salsa
2/3 cup fat-free chicken broth or water
1 cup instant rice
1 can (15 oz.) black beans
1/2 cup shredded Cheddar, Monterrey Jack or Mexican blend cheese

If the chicken is frozen, run hot water over it so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.
Heat the oil over medium-high heat in a 12-inch nonstick skillet that has a lid. Slice the chicken (fresh or partially defrosted) into 1 inch strips, adding them to the skillet as you slice. Seed both the bell peppers and cut into 1 inch strips, adding them to the skillet as you cut.
Stir the chili powder and cumin into the chicken and peppers and continue to cook for 3 minutes, stirring from time to time. Add the garlic, onions, tomatoes with their juice, salsa, and chicken broth. Cover the skillet and bring the mixture to a boil.
When the liquid boils, add the rice and stir well. Cover the skillet, reduce the heat to medium, and cook for 5 minutes. Meanwhile, rinse and drain the beans.
When the rice has absorbed the broth, remove the skillet from the heat, stir in the beans, and sprinkle evenly with the cheese. Cover and let the dish rest for 2 minutes until the cheese melts, or until you are ready to serve.
Serves 4.

Sunday, October 11, 2015

Easy Peasy Apple Dump Cake

Fall is here! That means comfort food to me. I love it when my house is warm from the oven being on & the smell of cinnamon filling the house.....ahhh! This recipe is easy & fits the season perfectly.

Easy Peasy Apple Dump Cake


3C. Diced apples (about 4 large apples)
1/3 C. Sugar
2T. Lemon Juice
1 Box yellow gluten free cake mix
1Tsp. cinnamon
1/2 tsp. Pie Spice
1/2 C. Buttermilk (1tsp lemon juice to regular milk as a substitute )
8 T. Butter thinly sliced or grated


Pre-heat oven to 350 deg. Spread the apples over the bottom of a 9x13 pan that has been sprayed with cooking spray. Toss apples with sugar, spices, lemon juice, & 2T. of cake mix. Top with butter & remaining cake mix. Pour buttermilk over the top & sprinkle with extra cinnamon if you wish. Bake at 350* for about 35-45 minutes until the top is slightly golden and the apples are hot and bubbly. Serve with vanilla ice cream for extra yumminess.

Dice apples & place in bottom of pan
Toss apples with sugar, spices, lemon juice, & small amount of cake mix
Top with butter, remaining cake mix, buttermilk, & sprinkle with cinnamon 
Cook until apples are tender & cake is fluffy & golden

Saturday, April 18, 2015

Pound Cake (gluten free)

2 cups sugar

1 cup Butter, melted

4 Eggs

4 teaspoons vanilla

3 cups Gluten-Free Flour

2 teaspoons baking powder

1 cup milk


Pre-Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour. Set aside.

Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Stir together gluten-free flour and baking powder in bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.

Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Serve with strawberries & whipped cream

Sunday, March 29, 2015

Gluten Free Wacky Cake (No Eggs, Milk, Or Butter)

This type of cake was made popular during the Great Depression. Families were rationed. They made the best with what they had available.

Gluten Free Wacky Cake (No Eggs, Milk, Or Butter)

  • 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 5 Tbsp. vegetable oil 
  • 1 Cup water 
Preheat oven to 350 degrees F.

Mix first 4 dry ingredients in a greased 8" square baking pan, starting with the flour first.  Mix well. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla and almond extracts in the other, and the vegetable oil in third larger depression. Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting 

You can double this recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease you pan. 

Other Flavor Options:

Use 2 tsp vanilla extract instead of the vanilla/almond
add 1 Tbsp lemon zest & substitute 1 tsp lemon extract instead of almond 
add 3 Tablespoons cocoa powder & omit almond extract
Make 2 small wells & 1 larger well
Add liquid ingredients to the wells
Mix until smooth 

Saturday, February 28, 2015

Slow Cooker Breakfast Casserole

 This recipe is easy peasy! It also happens to be easily adaptable & yummy!

Slow Cooker Breakfast Casserole

  • 1 package (30 ounces) frozen shredded hash browns (O'Brien are best for added flavor )
  • Meat of your choice 1lb. approximately  (diced ham, cooked crumbled bacon, or Sausage, cooked and drained)
  • 1 medium onion, chopped

  • 1 medium green pepper, chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

  • Directions

    1. In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, meat(sausage, ham, bacon), onion, peppers, and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-8 hours or until eggs are set. The center should measure 160 degrees .  Yield: 12 servings

    *my niece doesn't do dairy well so I used her milk in the recipe & omitted the cheese from the recipe. I served the cheese on the side for a topping for those that could have it. It worked great!

    Wednesday, August 27, 2014

    Cherry Pecan Banana Muffins

    Cherry Pecan Banana Muffins
    1 cup granulated sugar
    1/2 cup unsalted butter, softened
    2 eggs
    1 cup mashed super-ripe bananas, usually 3-4 medium bananas worth
    1 tsp. vanilla extract
    2 cups gluten free flour
    1 tsp. baking soda
    1 tsp. salt
    1/3 cup toasted chopped pecans
    1/2 cup maraschino cherries, drained well, chopped
    Preheat oven to 350 degrees F.  In a large mixing bowl, using an electric mixer, cream sugar with butter until light and fluffy; add eggs, one at a time and beat well.  Add bananas and vanilla and beat again, making sure batter is well combined.  In a small bowl, combine flour, baking soda, salt, pecans and cherries.  Using a spatula or large spoon, gently fold the flour mixture into the banana mixture, just until ingredients are barely combined.  Don’t over mix!  Divide batter between 12  well-greased muffin tin cups and bake, uncovered, for approx. 20 minutes or until muffins are golden brown and spring back to the touch on top.  Remove from oven and place muffin tin onto a cooling rack.  Remove from muffin tin and store in an air tight container.
    Makes 12 fat muffins

    Sunday, July 6, 2014

    Most Amazing Gluten Free Chocolate Chip Cookies

    It's Sunday're bored...what do you do? BAKE COOKIES of course!!

    Most Amazing Gluten Free Chocolate Chip Cookies
    2 1/4 cups gluten free flour

    1 teaspoon baking soda

    1 cup butter, softened

     3/4 cups packed brown sugar

    1/4 cup white sugar

    1 (3.4 ounce) package instant vanilla pudding mix

    2 eggs

    1 teaspoon vanilla extract

    12oz. milk chocolate chips (or flavor of your choice)

    1 cup chopped walnuts (optional)

    1. Preheat oven to 350 degrees F Sift together the gf flour and baking soda, set aside.
    2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Refrigerate dough for 10-15min. Drop cookies by rounded spoonfuls onto greased cookie sheets.
    3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

    Enjoy !!