I almost typed Orange Pineapple Chicken, which would be awesome. I have to figure out how to do that.
Anyway I have been craving church potluck food all day which today started at 5am thanks to kitten. Also had a coupon for the gluten free Betty Crocker cake mix.
So guess what?
CAKE!
Alright now that I have that out of my system.
What you will need:
1 box gluten free Betty Crocker yellow cake mix
3 eggs
1 stick of butter (8 tbsp)
1 can mandarin oranges, drained 1/2 cup juice reserved
1 tsp vanilla
Mix the cake mix, butter, eggs and 1/2 cup of juice together, and vanilla. It will look really pretty, like it that gluten filled cake batter way. Add the oranges. Mix some more until the oranges are broken up to the size of you liking. Bake at 350 until a knife or tooth pick comes out clean.
Cool
Then put this on it:
Pineapple Topping Icing Thing
4oz of frozen topping (like Cool whip)
Vanilla pudding powder
1 can of crushed pineapple with juices
1/2 cup powdered sugar
Mix together, put on cake.
Now try not to eat the whole thing as you remember those gluten filled potlucks you used to go to.
1 in 133
Tuesday, May 3, 2011
Thursday, April 21, 2011
Dinner Last Night
I made a humongous dinner last night. Well in my own terms, I'm used to cooking for two and I doubled it for four people. It wasn't that hard and I think it came out cheaper.
We had roast beef, which fell apart upon me trying to slice it to serve, mashed potatoes, gravy, corn, and biscuits.
The roast got thrown in the crockpot with a sliced yellow onion and three or four cloves of garlic. I seasoned the roast before hand with pepper and Worcestershire sauce. Cost for four people= $1.50/ person
The biscuits are the gf Bisquick which takes an ENTIRE box but makes about 2 dozen biscuits. Which is about $0.22 per biscuit.
The gravy was some gf flour mixed with the drippings from the roast. $0.05
The corn comes out to around $0.005 per person
So per person that is $1.775 per person;
So $7.10 for four people;
and since the are leftovers I get another couple of meals out of it.
We had roast beef, which fell apart upon me trying to slice it to serve, mashed potatoes, gravy, corn, and biscuits.
The roast got thrown in the crockpot with a sliced yellow onion and three or four cloves of garlic. I seasoned the roast before hand with pepper and Worcestershire sauce. Cost for four people= $1.50/ person
The biscuits are the gf Bisquick which takes an ENTIRE box but makes about 2 dozen biscuits. Which is about $0.22 per biscuit.
The gravy was some gf flour mixed with the drippings from the roast. $0.05
The corn comes out to around $0.005 per person
So per person that is $1.775 per person;
So $7.10 for four people;
and since the are leftovers I get another couple of meals out of it.
Thursday, April 14, 2011
I kinda forgot I had a blog, sorry.
How do Sweet Potato Cupcakes sound? Kinda ick right, that's what I thought but as I am always looking for a way to put more veggies in our diet and hiding them from the few picky friends this was an experiment. It turned out pretty good. The rest are being frozen until Easter when I will take them out and frost them with the marshmallow frosting (totally not healthy but I failed on my diet)
I don't know where the recipe comes from but a friend posted it on Facebook and I adapted it to be gluten free.
How do Sweet Potato Cupcakes sound? Kinda ick right, that's what I thought but as I am always looking for a way to put more veggies in our diet and hiding them from the few picky friends this was an experiment. It turned out pretty good. The rest are being frozen until Easter when I will take them out and frost them with the marshmallow frosting (totally not healthy but I failed on my diet)
I don't know where the recipe comes from but a friend posted it on Facebook and I adapted it to be gluten free.
Ingredients:
For the cupcakes:
2 cups gluten free flour mix
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
20 oz. sweet potato puree
1½ tsp. vanilla extract
For the cupcakes:
2 cups gluten free flour mix
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
20 oz. sweet potato puree
1½ tsp. vanilla extract
For the frosting:
8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Or you could do what I do and use marshmallow fluff
Thursday, March 24, 2011
Monday, March 21, 2011
I'm waiting on a friend of mine to post about dinner on Saturday(I want to link to it). I was really good and really simple (dessert was the hard part). We had roasted veggies and Bacon Explosion. The bacon thing sounded gross but it was really good. I guess I should also say I'm not a huge bacon fan and totally don't understand the American obsession with bacon. I don't get it and I'm not going to try. ON TO DESSERT!
We celebrated my birthday (sorta) and had Icebox Peanut Butter Pie. If you watch Kathy Lee and Hoda it was on last week as the dessert that Hoda picked as her favorite. The original recipe is from Magnolia Bakery and was modified to make gluten free. I don't know how she modified it so I don't want to post the recipe quite yet for that.
I have school stuff the next couple of days, so see ya later.
We celebrated my birthday (sorta) and had Icebox Peanut Butter Pie. If you watch Kathy Lee and Hoda it was on last week as the dessert that Hoda picked as her favorite. The original recipe is from Magnolia Bakery and was modified to make gluten free. I don't know how she modified it so I don't want to post the recipe quite yet for that.
I have school stuff the next couple of days, so see ya later.
Wednesday, March 16, 2011
Chicken Shepard's Pie
This is another recipe that I have on a card and don't know where it's from I think it's from the Gluten Free Club. I use frozen veggies to make it more budget friendly and also use gf bullion. If you aren't gf then use whatever you want.
I love this but I, as usual, just eyeball measurements for spices and do it to taste. I use one big casserole dish and prepare the potatoes ahead of time.
Filling:
2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups chicken stock
1 cup milk
1/2 cup cornstarch
1 Tsp thyme
2 Tsp Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil
TOPPING
5 Yukon Gold potatoes, diced
3/4 cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper
Directions:
Preheat oven to 350°F.
In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.
Cut the chicken breast pieces into 1 inch square peices. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.
TOPPING
Put the potatoes in a large pot, cover with water and season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill or mash with an electric mixer. Warm the cream and stir into the potatoes. Mix in the butter. Season to taste.
To assemble the pot pies fill 6 ramekins with 1 cup (250 mL) of filling each and top with the mashed potatoes or place mixture in a greased 9x13 pan and spread the topping evenly over the top. Bake for 30 minutes.
I love this but I, as usual, just eyeball measurements for spices and do it to taste. I use one big casserole dish and prepare the potatoes ahead of time.
Filling:
2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups chicken stock
1 cup milk
1/2 cup cornstarch
1 Tsp thyme
2 Tsp Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil
TOPPING
5 Yukon Gold potatoes, diced
3/4 cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper
Directions:
Preheat oven to 350°F.
In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.
Cut the chicken breast pieces into 1 inch square peices. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.
TOPPING
Put the potatoes in a large pot, cover with water and season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill or mash with an electric mixer. Warm the cream and stir into the potatoes. Mix in the butter. Season to taste.
To assemble the pot pies fill 6 ramekins with 1 cup (250 mL) of filling each and top with the mashed potatoes or place mixture in a greased 9x13 pan and spread the topping evenly over the top. Bake for 30 minutes.
Monday, February 21, 2011
Yeah I know lots of snow and no updates.
I did other stuff.
Like worked on a star shaped afghan.
And ate ice cream, lots of ice cream.
Eric and I are both trying to lose weight so I've been doing a lot of whole foods instead of gluten free substitutes i.e. bread, pasta, and the like. Therefore we have had a lot of seasonal fruits and veggies and meats. I have also been using a tons of spices to cut Eric down on his salt intake. I'm sure he doesn't really have that much salt but it looks like a ton to me so I am coming up with ways to stop that, like tell him that, "I totally salted the broccoli before serving it."
This is nice because I think I've mentioned before we received Omaha Steaks as a Christmas gift so I am learning different things to do with them.
Also I made a fruit salad or two that we have been snacking on. I love berries and it's awesome that they are in season right now, and when they aren't I buy the frozen ones.
My quick fruit salad
A large container of strawberries (Way more than a pint)
A container of blueberries (I think a pint)
A container of blackberries (I think a pint)
Wash all the fruit (a tiny bit of apple cider vinegar and a lot of water). Cut up the strawberries, mix all the fruit well and enjoy!
Also resist the urge to sing the Wiggles song fruit salad. Then realize you may have stayed in early childhood education too long.
I did other stuff.
Like worked on a star shaped afghan.
And ate ice cream, lots of ice cream.
Eric and I are both trying to lose weight so I've been doing a lot of whole foods instead of gluten free substitutes i.e. bread, pasta, and the like. Therefore we have had a lot of seasonal fruits and veggies and meats. I have also been using a tons of spices to cut Eric down on his salt intake. I'm sure he doesn't really have that much salt but it looks like a ton to me so I am coming up with ways to stop that, like tell him that, "I totally salted the broccoli before serving it."
This is nice because I think I've mentioned before we received Omaha Steaks as a Christmas gift so I am learning different things to do with them.
Also I made a fruit salad or two that we have been snacking on. I love berries and it's awesome that they are in season right now, and when they aren't I buy the frozen ones.
My quick fruit salad
A large container of strawberries (Way more than a pint)
A container of blueberries (I think a pint)
A container of blackberries (I think a pint)
Wash all the fruit (a tiny bit of apple cider vinegar and a lot of water). Cut up the strawberries, mix all the fruit well and enjoy!
Also resist the urge to sing the Wiggles song fruit salad. Then realize you may have stayed in early childhood education too long.
Tuesday, February 1, 2011
Thunder Snow
For those you that don't know much of the Midwest is currently experiencing massive amounts of snow. I live in Central Missouri which is currently experiencing a blizzard. So I have the next few days locked inside my apartment to get some blogging done.
My last few recipes have been flops. Mainly because for some odd reason I have developed a chicken aversion, so anything with chicken in it makes me physically ill. Since my menus tend to have a lot of chicken in them (it's cheap, easy and goes with anything) I've had some problems lately. So now I'm falling back on tried and true things like taco soup, meatballs, grilled pork. and some veggie meals as well.
I would also like you to know that one of the reasons for my absence has been that I recently got into an accelerated nursing program. It's all the way in Kansas City so I have been doing a lot of commuting to get things ready for when my program starts in August. What this means for the blog is that it will change directions. It will still have the occasional recipe, but since I will be in school full time (8am-5pm every day) we will be living with my parents until I am finished with the program there will be personal entries and possibly a lot of venting about certain classes.
So to sum up everything, thunder snow, chicken makes me sick, nursing school, and a change in direction for this blog.
My last few recipes have been flops. Mainly because for some odd reason I have developed a chicken aversion, so anything with chicken in it makes me physically ill. Since my menus tend to have a lot of chicken in them (it's cheap, easy and goes with anything) I've had some problems lately. So now I'm falling back on tried and true things like taco soup, meatballs, grilled pork. and some veggie meals as well.
I would also like you to know that one of the reasons for my absence has been that I recently got into an accelerated nursing program. It's all the way in Kansas City so I have been doing a lot of commuting to get things ready for when my program starts in August. What this means for the blog is that it will change directions. It will still have the occasional recipe, but since I will be in school full time (8am-5pm every day) we will be living with my parents until I am finished with the program there will be personal entries and possibly a lot of venting about certain classes.
So to sum up everything, thunder snow, chicken makes me sick, nursing school, and a change in direction for this blog.
Tuesday, January 18, 2011
Spicy Baked Chicken
Last week when I went grocery shopping they had whole chickens on sale for a $1 a pound so I spent $3 and got one. I have spent the week trying to figure out what to do with it. I've been wanting something spicy so I threw together a spice mix and decided that we would have carrots and quinoa with it.
Price breakdown:
Chicken 3lbs: $3USD
Bag of frozen carrots: $0.47 USD
1 Cup Quinoa: $0.75 USD
I had the spices already and used chicken broth instead of water for the quinoa along with some salsa (salsa is a staple in our house).
Spice Mix:
2 tablespoons red chili flakes
2 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon cinnamon
1/2 tablespoon sugar
1/2 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cornstarch
Place chicken in large resealable plastic bag and shake it with the spices in there. Place it in the oven at 400 degrees. Bake until throughly done.
And the verdict is.... AWESOME! It was really good even if I was grossed out by cleaning out the inside the chicken.
Price breakdown:
Chicken 3lbs: $3USD
Bag of frozen carrots: $0.47 USD
1 Cup Quinoa: $0.75 USD
I had the spices already and used chicken broth instead of water for the quinoa along with some salsa (salsa is a staple in our house).
Spice Mix:
2 tablespoons red chili flakes
2 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon cinnamon
1/2 tablespoon sugar
1/2 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cornstarch
Place chicken in large resealable plastic bag and shake it with the spices in there. Place it in the oven at 400 degrees. Bake until throughly done.
And the verdict is.... AWESOME! It was really good even if I was grossed out by cleaning out the inside the chicken.
Monday, January 3, 2011
Pulled Pork Chili (I guess)
I was in a really weird mood yesterday, part of which involved stripping the bed completely and most of the furniture to wash it and frog out (re: rip out) in entire knitting project. Part of that mood involved me wanting to do something with the pork shoulder that was sitting in my freezer (that I completely forgot about until yesterday). I had bought a pre-seasoned gluten free pork shoulder from Hormel. While I was searching the label for ideas I came across one that said to use it as a chili starter. I figured, why not? So I searched my pantry and fridge and I had everything I needed and went to work putting it all in the slow cooker.
What it takes:
1 Hormel pork shoulder, pre-seasoned (make sure gf)
1 can light red kidney beans
1 onion chopped (I had some bits of other onions sitting in the fridge I think I mixed red, sweet yellow, and white)
1 can chili ready tomatoes
1 small can mushrooms
1 small can tomato paste
5 sweet cherry tomatoes cut in half
2 tablespoons sugar
2 tablespoons ketchup
3 tablespoons hot sauce
1 1/2 tablespoons yellow mustard
1 cup frozen bell pepper (optional, I used red to up the sweetness)
how ever many of the peppers from the pepper sauce at Steak 'n Shake (optional but mighty tasty)
What you do:
Throw it in the crockpot, on low for 6-8 hours on high for 4-6 hours. At some point when the meat is cooked through pull it out and shred the sucker like there's no tomorrow. Throw the meat back in and let the flavors meld for about an hour or eat right away, your choice.
What we thought:
Eric liked it. It took us a while to realize it needed mustard so I added that close to the end. I'm proud that I measured this time, since I normally don't unless I baking. It's a little on the spicy side but add some cheese or sour cream and your picky ones won't really notice.
What it cost:
Not much since most of the stuff I had and forgot about. I think when I did the math it came to about $3 a person and it made five or more servings. You could stretch it further by serving it with cornbread or over noodles, maybe with fruit or a salad or PB&J like my mom did when I was little. BTW PB&J on flax tortillas is really yummy.
Other things:
Udi's has a new bread. It's Cinnamon Rasin and it is amazing I had some the other morning with apple butter that we made in the summer and I was happy with my breakfast (something that doesn't happen often)
I'm looking for a good pancake recipe (gluten free of course) if you have one could you let me know. Thanks!
If you haven't yet fully explored the vast gluten free universe on the internet here's a link to an awesome site:
Dishtowel Diaries
What it takes:
1 Hormel pork shoulder, pre-seasoned (make sure gf)
1 can light red kidney beans
1 onion chopped (I had some bits of other onions sitting in the fridge I think I mixed red, sweet yellow, and white)
1 can chili ready tomatoes
1 small can mushrooms
1 small can tomato paste
5 sweet cherry tomatoes cut in half
2 tablespoons sugar
2 tablespoons ketchup
3 tablespoons hot sauce
1 1/2 tablespoons yellow mustard
1 cup frozen bell pepper (optional, I used red to up the sweetness)
how ever many of the peppers from the pepper sauce at Steak 'n Shake (optional but mighty tasty)
What you do:
Throw it in the crockpot, on low for 6-8 hours on high for 4-6 hours. At some point when the meat is cooked through pull it out and shred the sucker like there's no tomorrow. Throw the meat back in and let the flavors meld for about an hour or eat right away, your choice.
What we thought:
Eric liked it. It took us a while to realize it needed mustard so I added that close to the end. I'm proud that I measured this time, since I normally don't unless I baking. It's a little on the spicy side but add some cheese or sour cream and your picky ones won't really notice.
What it cost:
Not much since most of the stuff I had and forgot about. I think when I did the math it came to about $3 a person and it made five or more servings. You could stretch it further by serving it with cornbread or over noodles, maybe with fruit or a salad or PB&J like my mom did when I was little. BTW PB&J on flax tortillas is really yummy.
Other things:
Udi's has a new bread. It's Cinnamon Rasin and it is amazing I had some the other morning with apple butter that we made in the summer and I was happy with my breakfast (something that doesn't happen often)
I'm looking for a good pancake recipe (gluten free of course) if you have one could you let me know. Thanks!
If you haven't yet fully explored the vast gluten free universe on the internet here's a link to an awesome site:
Dishtowel Diaries
Sunday, December 26, 2010
We're having a party!
We're having a party on New Year's Eve at our *tiny* apartment. I'm taking inspiration from one of my favorite designers/ bloggers Princess Lasertron. She recently threw a popcorn party, a really simple thing that you can make grown up and gluten free. Popcorn a super duper whole grain (and naturally gluten free) we are also having pistachios and cookies and gluten free pretzels, I making some soft and buying some hard. plus all the toppings for popcorn. I use the recipe from 1000 Gluten Free Recipes for the soft pretzels.
What are you doing for New Years Eve?
What are you doing for New Years Eve?
Friday, December 24, 2010
A Little Homesick
I a little homesick right now so that's what brought on tonight's dinner. Eric and I weren't able to make it to St. Louis for Christmas and I was feeling a little down about it. My solution was to make a casserole that my mom made a lot when I was growing up and then really never when I was home after finding out about my celiac. I took me a while to figure out how to convert it to being gf and isn't as cheap as it is when it is all gluteny. It is still pretty budget friendly especially if you make your own cream of mushroom soup.
Wasetti
1 lb hamburger (2 lbs if omitting sausage)
1 lb of pork sausage (I used Italian)
1 bell pepper any color chopped
1 small onion chopped
1 clove of garlic chopped
1 can tomato sauce
1 small (teeny tiny) can of tomato paste
1 cup cream of mushroom soup or 1 can (I'm sneaky and will thaw a bit and pour it into a can to measure)
1/2 bag of Heartland's fusli noodles or more just till it looks like enough
cheddar cheese shredded
salt, pepper, and chili powder to taste
Preheat oven to 350 F. Brown the hamburger, sausage, peppers, onions, and garlic together, drain. Meanwhile cook the pasta. Combine in casserole dish or dutch oven. Pour soup, tomato sauce and paste over and mix together. Cover with cheese and bake at 350 until cheese is gold and bubbly.
Eric liked it, and so did I. I put hot sauce on mine and he put taco sauce on his. Apparently even with a measurement that says to taste I still am off a bit. I made a salad to go with it, not what my mom normally makes but it was still good.
Oh before you ask I have tried nearly every gf cream of mushroom soup recipe out there and all are good. Now you could be super lazy or really rushed and used the canned stuff (make sure it's gf!) but it won't be as cheap.
Wasetti
1 lb hamburger (2 lbs if omitting sausage)
1 lb of pork sausage (I used Italian)
1 bell pepper any color chopped
1 small onion chopped
1 clove of garlic chopped
1 can tomato sauce
1 small (teeny tiny) can of tomato paste
1 cup cream of mushroom soup or 1 can (I'm sneaky and will thaw a bit and pour it into a can to measure)
1/2 bag of Heartland's fusli noodles or more just till it looks like enough
cheddar cheese shredded
salt, pepper, and chili powder to taste
Preheat oven to 350 F. Brown the hamburger, sausage, peppers, onions, and garlic together, drain. Meanwhile cook the pasta. Combine in casserole dish or dutch oven. Pour soup, tomato sauce and paste over and mix together. Cover with cheese and bake at 350 until cheese is gold and bubbly.
Eric liked it, and so did I. I put hot sauce on mine and he put taco sauce on his. Apparently even with a measurement that says to taste I still am off a bit. I made a salad to go with it, not what my mom normally makes but it was still good.
Oh before you ask I have tried nearly every gf cream of mushroom soup recipe out there and all are good. Now you could be super lazy or really rushed and used the canned stuff (make sure it's gf!) but it won't be as cheap.
Wednesday, December 15, 2010
Mint Cookies
I told Eric a couple of weeks ago that he needed to tell me what Christmas cookies he wanted. He wanted to be difficult he said he wanted peppermint sugar cookies shaped like snowflakes with blue and white snowflakes. Well I did my best and all I could find was a basic sugar cookie recipe that I added crushed up candy canes. Then not two days ago a friend emailed me a mint cookie recipe that is gluten free without even trying! I made them yesterday.
1/4 cup light corn syrup (I used Karo white syrup)
1 tsp gluten free peppermint extract
1/4 cup butter softened
4 3/4 cups powdered sugar (one pound box)
food coloring (optional)
Mix the syrup, butter, and peppermint together in a bowl. Slowly add the sugar till it's mixed well and then add food coloring if you want to till you get the color you want.
Roll into balls and place onto wax paper and flatten out. Refrigerate for a few hours and then let stand at room temperature for several days. Then keep in an airtight container in the fridge.
I made these yesterday. The taste is amazing however I can't get them to set up. They are really doughy. I think I may put them back in the fridge to see if that helps.
1/4 cup light corn syrup (I used Karo white syrup)
1 tsp gluten free peppermint extract
1/4 cup butter softened
4 3/4 cups powdered sugar (one pound box)
food coloring (optional)
Mix the syrup, butter, and peppermint together in a bowl. Slowly add the sugar till it's mixed well and then add food coloring if you want to till you get the color you want.
Roll into balls and place onto wax paper and flatten out. Refrigerate for a few hours and then let stand at room temperature for several days. Then keep in an airtight container in the fridge.
I made these yesterday. The taste is amazing however I can't get them to set up. They are really doughy. I think I may put them back in the fridge to see if that helps.
Tuesday, December 7, 2010
Awesomesauce Sesame Street!
Yes I did type awesomesauce. :)
Hey there! I have really exciting news for families with little kids that are eating on a budget! Sesame street has started a program to encourage healthy eating. They are introducing some new Muppets, and they are introducing a kit to go with this endeavor. Also it encourages families to try new healthy foods. So if you have that *SUPER* picky preschooler this sounds perfect.
Find out More!
Hey there! I have really exciting news for families with little kids that are eating on a budget! Sesame street has started a program to encourage healthy eating. They are introducing some new Muppets, and they are introducing a kit to go with this endeavor. Also it encourages families to try new healthy foods. So if you have that *SUPER* picky preschooler this sounds perfect.
Find out More!
Wednesday, November 24, 2010
Chex Mix and Chicken Soup
I have the most horrible cold right now. I think I getting over it though because I am starving and I haven't been this entire time I've been sick.
So today I made two things Cranberry nut Chex Mix (yummy)
And Chicken Soup (don't know yet it's still in the crock cooking)
the Chex Mix is here
and the soup is here
Thanksgiving is at my parents, we've been told not to bring anything except ourselves and the kitten.
Have a Happy Thanksgiving!
So today I made two things Cranberry nut Chex Mix (yummy)
And Chicken Soup (don't know yet it's still in the crock cooking)
the Chex Mix is here
and the soup is here
Thanksgiving is at my parents, we've been told not to bring anything except ourselves and the kitten.
Have a Happy Thanksgiving!
Saturday, November 13, 2010
Pie Crust
I love to make pie, and it just so happens that my husband loves pie and can't tell any difference between gluten free pie and regular pie. So this time of year I indulge this love of pie and make his favorites. I make pumpkin (on sale at ALDI'S) and pecan (little more than I like to spend but I only make it twice a year once for the holidays and then again for Eric's birthday).
A good gluten free pie crust makes all the difference in the taste of your pie. I stumbled upon this while experimenting with gf dough, and it makes a perfect crust.
1 1/2 cups of Pamela's Baking Mix
1/4 cup shortening (maybe more till you get the consistency you want)
5 tablespoons water (once again maybe more I took the advice of America's test kitchen and added vodka something to do with getting moist without getting soggy)
Mix all of these together in a pie pan. Adding ingredients slowly until you get the consistency you want. There is no need to prebake unless you really want to. If you are making a fruit pie you may want to sprinkle the top with sugar or vanilla sugar (great on blackberry pie).
If you have any tips leave them in the comments section!
A good gluten free pie crust makes all the difference in the taste of your pie. I stumbled upon this while experimenting with gf dough, and it makes a perfect crust.
1 1/2 cups of Pamela's Baking Mix
1/4 cup shortening (maybe more till you get the consistency you want)
5 tablespoons water (once again maybe more I took the advice of America's test kitchen and added vodka something to do with getting moist without getting soggy)
Mix all of these together in a pie pan. Adding ingredients slowly until you get the consistency you want. There is no need to prebake unless you really want to. If you are making a fruit pie you may want to sprinkle the top with sugar or vanilla sugar (great on blackberry pie).
If you have any tips leave them in the comments section!
Thursday, November 4, 2010
Do you live in the Columbia, MO area?!
If so the Hy Vee on Conley has some awesome gluten free events coming up. There is a Holiday Dinner Nov 16 that is completely gluten free. Also there is a gluten free cookie exchange on December 14 that costs $5/ person. Both sound awesome and I really want to get off work to go to both of them. Conley Hy Vee has more info, also look into getting that particular Hy Vee newsletter they do a lot of gf events and have gf recpies in the newsletter.
Hope to see you there!
Hope to see you there!
Wednesday, November 3, 2010
Loaded Mashed Potatoes
So I felt bad for not posting a recipe yesterday. I'll post one now. It had never occurred to me that there were people that didn't know how to make loaded mashed potatoes. Well here you go.
Loaded Mashed Potatoes
6 potatoes
cooked bacon (I think I used 6 slices)
green onion chopped (I used 3)
about 1/2 cup shredded sharp cheddar cheese
a sprinkle of garlic
pepper
milk
butter
Cook the potatoes and mash them along with a little milk and a tiny amount of butter. Then mix everything else in. Then make your husband think it took forever (okay not really but he was napping).
Loaded Mashed Potatoes
6 potatoes
cooked bacon (I think I used 6 slices)
green onion chopped (I used 3)
about 1/2 cup shredded sharp cheddar cheese
a sprinkle of garlic
pepper
milk
butter
Cook the potatoes and mash them along with a little milk and a tiny amount of butter. Then mix everything else in. Then make your husband think it took forever (okay not really but he was napping).
Tuesday, November 2, 2010
No recipe, this time
Today I made rice in the microwave. It was a bad idea, I think I cooked it too long. Then the kitten tried to eat it.
Eric requested the dinner tonight. It's meatloaf, loaded mashed potatoes, and corn. I feel like I should do a veggie instead of a grain but that's what he wanted.
We only had two trick-or treaters. Tons of candy left over. I have to figure out what I'm going to do with it all. I've been blog stalking again. There's a lot of stuff out there I want to make, most of it is Thai and has coconut in it so Eric won't eat it.
I got a message in my facebook inbox from a reader, Kiki. She said she takes gf vitamin powder. This is interesting to me because my vitamins are the prenatal ones that are gf, so I get the iron I need, but I hate paying for them. Why are they so expensive? I really wish Flintstone vitamins were gf.
What gf tips do you guys have?
Eric requested the dinner tonight. It's meatloaf, loaded mashed potatoes, and corn. I feel like I should do a veggie instead of a grain but that's what he wanted.
We only had two trick-or treaters. Tons of candy left over. I have to figure out what I'm going to do with it all. I've been blog stalking again. There's a lot of stuff out there I want to make, most of it is Thai and has coconut in it so Eric won't eat it.
I got a message in my facebook inbox from a reader, Kiki. She said she takes gf vitamin powder. This is interesting to me because my vitamins are the prenatal ones that are gf, so I get the iron I need, but I hate paying for them. Why are they so expensive? I really wish Flintstone vitamins were gf.
What gf tips do you guys have?
Tuesday, October 26, 2010
What I'm making for Halloween
Halloween is my favorite holiday. So much so that I think I have convinced Eric that having a kid with a Halloween birthday would be fantastic. I also got engaged the day after Halloween. Yeah I'm a nerd.
Anyway I've been nosing around the Betty Crocker website and found two things that I am making for Halloween and mine and Eric's movie marathon.
Taco Fiesta Chicken Lasagna
Anyway I've been nosing around the Betty Crocker website and found two things that I am making for Halloween and mine and Eric's movie marathon.
Taco Fiesta Chicken Lasagna
| 2 | (14 1/2-oz.) cans diced tomatoes with zesty mild green chiles, undrained | ||||||||||||||||
| 1/4 | cup taco sauce | ||||||||||||||||
| 3 | cups cubed cooked chicken | ||||||||||||||||
| 1 | (16-oz.) can Old El Paso® Refried Beans | ||||||||||||||||
| 1/2 | cup sour cream | ||||||||||||||||
| 12 | uncooked lasagna noodles (I use Tinkyada) | ||||||||||||||||
| 12 | oz. (3 cups) shredded colby-Monterey Jack cheese | ||||||||||||||||
| 1/2 | cup chopped green onions | ||||||||||||||||
| 1/4 | cup sliced ripe olives, if desired (Not using since Eric doesn't like them I will probably use mushrooms) | ||||||||||||||||
| 2 | tablespoons chopped fresh cilantro (I am using dried so I'm cutting down the measurement)
Orange Cream Cheese Brownies
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