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 !!

    Friday, June 6, 2014

    Texas Sheet Cake Cookies

    Darn you Facebook friends who share yummy looking recipes!! This drool worthy recipe for Texas sheet cake cookies came across my news feed. It was a gluten filled recipe that I knew needed to be gluten free ASAP! So I came home from work and did just that.....

    Texas Sheet Cake Cookies

    • 1/2 cup butter, room temperature
    • 1/3 cup granulated sugar
    • 1 egg
    • 1 tsp vanilla
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 1/3 cup gluten free flour mix
    • 1/2 cup milk chocolate chips, melted
    • Icing
    • 1/2 cup butter
    • 2 Tbsp cocoa powder
    • 3 Tbsp milk
    • 2 1/2 cups powdered sugar
    • 1/2 tsp vanilla
    How to Make
    1. Preheat oven to 350°
    2. Line baking sheet with parchment or silicone mat, set aside.
    3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
    4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
    5. Turn mixer to low and slowly add in gf flour. Dough will be thick.
    6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
    7. Mix melted chocolate directly into cookie dough until evenly mixed.
    8. Chill dough in refrigerator 12-15 min. or until firm
    9. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
    10. Transfer to a wire rack to cool.
    11. Icing
    12. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
    13. Pour icing over cookies and allow icing to set before serving.

    *Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.


    SO muxh icing....mmmmmm
    Pour a tall glass of milk. These cookies aren't for amateurs 


    Sunday, December 15, 2013

    Better Than A Ride In Santa's Sleigh Christmas Poke Cake

    Better Than A Ride In Santa's Sleigh Christmas Poke Cake

    1 Betty Crocker Devil's Food GF chocolate cake mix, baked according to the directions on the box. (except, bake in a 9x13 pan. Cake will be thinner, but better for the  recipe)
    1 cup peppermint dairy creamer (Coffeemate is gluten free)
    14.5 oz sweetened condensed milk
    1 jar hot fudge sundae sauce
    1/4 cup peppermint dairy creamer
    1 cup crushed Gluten Free Oreo type cookie  
    8 oz Cool Whip
    Andes Peppermint Chips for topping (approximately 1 1/2 cups) (yep they are gluten free)
    Crushed gluten free Oreos for topping (approximately 1 cup)

    1. Once the cake has cool, use the bottom of a wooden spoon to poke LOTS of holes in the cake.
    2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint Coffeemate. Pour over the cake, trying to fill in the holes.
    3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint Coffeemate. Mix in 1 cup crushed GF chocolate sandwich cookies .
    4. Pour and spread the fudge mixture over the cake as evenly as possible.
    5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed cookies  (as much or as little as you want).
    6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

    This is SO yummy!!! Enjoy!

    Sunday, November 10, 2013

    Almond Coffee Cake

    I came to make a blog post today but had to clean the cobwebs & dust off the blog first. It has been a while since I have posted! Goodness!
         I tried this new coffee cake recipe today, so I thought I would share. I hope you like it.

    Almond Coffee Cake

    Cake Batter
    1 stick butter, softened
    ½ sugar
    3 large eggs
     1 tsp. vanilla extract
    1 tsp. almond extract
     2 cups Gluten Free flour
    1 tsp. baking soda
    1 tsp. baking powder
    2 tsp. xanatham gum
     2/3 cup orange juice
    1. In a bowl, beat together butter and sugar until well blended. Add egg, beat well after each egg. Add vanilla and almond extract .
    2. In a separate bowl, Mix together Flour, baking powder, baking soda and xanthan gum.
    3. Add flour to egg mixture a little at a time alternating with orange juice.
    4. Prepare Streusel topping now.
    Streusel Topping1 cup firmly packed brown sugar
    1 cup sliced almonds
    ¼ cup gf flour
    3 TBL. Butter melted
    1. Mix brown sugar, almonds and Flour with a fork. Add butter
    2. Spoon half of batter into prepared tube pan.
    3. Sprinkle streusel topping generously over batter.
    4. Spoon remaining batter over topping. Do not stir. This will give a nice layered effect.
    5. Sprinkle the rest of the topping on top.
    6. Bake in preheated oven at 350 for 45-50 minutes. Transfer to cooling rack. Cool completely.
    7. Turn Cake onto cake plate when completely cool.
    8. Make Glaze and drizzle over cake.
    ½ cup confectioners sugar
     1tbsp. orange juice
    Mix with wire whisk.

    Monday, August 5, 2013

    Better Than Sex Chex Mix.....heaven in snack form!

    Better Than Sex Chex Mix

    8  cups Chocolate Chex® cereal (1 box)
    3/4  cup packed brown sugar
    6  tablespoons butter or margarine
    3  tablespoons light corn syrup
    1/4  teaspoon baking soda
    1  cup Reese's Peanut Butter Cups, MINI size
    1 cup mini Hershey Kisses
    1 cup Snickers Bites
    1 cup MINIATURE marshmallows
    1/2  cup caramel bits
    1 Tbsp heavy cream
    1/2  cup MILK chocolate baking chips (or more if you wish)
    1/2  cup vanilla (white) chocolate baking chips
    Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
    In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
    Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups, Snickers, Kisses and miniature marshmallows over Chex mixture.
    In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency). Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.)
    Refrigerate until set. Break apart and store in tightly covered container.