Sunday, April 22, 2018

Strawberry Upside Down Cake , Gluten Free of course


This cake is hands down one of the best cakes I have eaten in a LONG time. It screams SPRING! I think it is a new favorite for me.

Strawberry Upside Down Cake, gluten free of course

  • 3 c. fresh strawberries crushed (divided)
  • 2 3 oz strawberry Jell-O (divided)
  • 3 c. miniature marshmallows
  • 1 gluten free yellow cake mix + ingredients to prepare cake mix
  • Cool Whip
  1. Take your two cups of strawberries and crush them with a fork. Pour into a 9x13 in cake pan, sprayed well with cooking spray . Sprinkle 1 1/2 boxes strawberry Jell-O over the top of the strawberries. Then sprinkle the marshmallows over the Jell-O
  2. Prepare cake mix according to package directions. Add 1 c. crushed strawberries and 1/2 package of Jell-O mix to cake mixture.  Pour over the marshmallows
  3. Bake at 350 degrees for 30-35 minutes or until cake tests done. Let sit for about 15 minutes and then run a knife around the outside of the cake. Flip onto a serving tray. Refrigerate. 
  4. Serve with Cool Whip (if desired)

Sunday, February 25, 2018

Banana Bread (gluten free of course)

Banana Bread
2 cups gluten free flour
1 teaspoon baking soda
¼ teaspoon salt
3/4 cup butter
1 1/2 cup sugar
2 eggs (beaten)
1 1/2 cups bananas, mashed (3 medium)
1/2 cup buttermilk
1 tsp Vanilla
1 tsp Almond flavoring
Cream butter and sugar. Blend in bananas, eggs, vanilla and almond flavoring. Combine flour, soda, and salt together. Add flour mixture to banana mixture alternating with the buttermilk. Pour into a greased loaf pan. Bake at 325 deg. for 1 hour and 15 minutes.

Saturday, January 13, 2018

Macadamia-White Chocolate Bar Cookies

Macadamia-White Chocolate Bar Cookies


  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup coarsely chopped roasted, salted macadamia nuts
  • 12 ounces white chocolate chips

Step 1

Whisk together first 3 ingredients in a medium bowl. Combine sugars and butter in the bowl of a stand mixer; beat at medium speed 5 minutes or until fluffy. Add vanilla and eggs, mixing until just combined. Add flour mixture, mixing at low speed until almost combined. Add nuts and chocolate, mixing until just combined. Chill dough 30 minutes.

Step 2

Preheat oven to 350°. Spray  a 13- x 9-inch baking pan with Pam.

Step 3

Press chilled dough into prepared baking pan; bake 22 minutes or until a toothpick inserted in center comes out clean. Transfer pan to wire rack to cool. Cut into bars.

Sunday, July 17, 2016

Glazed Lemon Blueberry Zucchini Bread

Glazed Lemon Blueberry Zucchini Bread

  • 2 cups gluten free flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 TB lemon juice
  • 1 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
  • 1 cup fresh blueberries
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini & blueberries until mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 45-60 minutes.
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Monday, June 6, 2016

Taco Spaghetti

I had run across a similar recipe on Facebook. I added a couple things. I subtracted a couple things. This is MY yummy version.

Taco Spaghetti


•1 tablespoon olive oil
•1 pound ground chicken (beef or turkey work too)
•1 sm. onion, diced
•1 (1.25-ounce) package taco seasoning
•1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
•8 ounces tomato sauce
•8 ounces gluten free spaghetti (cook according to package & drain)
•1/2 cup shredded cheddar cheese


1.Heat olive oil in a large skillet over medium high heat. Add ground chicken and onion and cook until it has browned, about 3-5 minutes, making sure to crumble the ground chicken  as it cooks; stir in taco seasoning. Drain excess fat.
2.Stir in Ro*Tel®, tomato sauce, & spaghetti.  Cover, reduce heat and simmer, about 13-16 minutes.
3.Remove from heat and top with cheese. Cover until melted, about 2 minutes.
4.Serve immediately

Saturday, March 26, 2016

Carrot Cake

Carrot Cake

(4 ) eggs

(1 cup) melted margarine

(2 cups) sugar

(1/2 cup) Potato Starch Flour

(1-1/2 cups) White Rice Flour

(1 tsp) baking soda

(2 tsp) cinnamon

(dash ) salt (optional)

(1 16oz can) drained cooked carrots (mashed in food processor)

(1 1 1/2 oz box) Raisins

(1 8oz. can ) Crushed Pineapple (drained)

(1/4-1/2 Cup) Coconut

(1/2 tsp.) Vanilla



Preheat oven to 350 degrees F. Beat eggs until peaks form. Thoroughly mix in margarine. Sift dry ingredients together and add to egg mixture. Mix well. Mix in carrots until blended. Mix in pineapple, raisins and coconut. Bake in greased 9" x 13" x 4" pan for about 30 minutes or until firm when touched on top.

Frost with cream cheese frosting (I use duncin heinz homestyle cream cheese)

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.