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November 20, 2012
I love this recipe! Most of us agree that it is better made with gluten free cornbread than the regular!!! I hope you enjoy it!!!
Gluten Free Dressing
1 Package of Bob's Red Mill Gluten Free Cornbread, cooked & crumbled.
3 Stems of Celery, Chopped
1 Small-Medium Yellow Onion, Chopped
3/4t Poultry Seasoning
2-3 Cans of Chicken Broth
S&P To Taste
Mix together cornbread, celery, onion, sage, & poultry seasoning. Add in two cans of chicken broth and add the third if the mixture isn't "soupy". Taste to make sure you are happy with the flavor and then add S&P accordingly. Beat the egg well and then add it to the mixture.
Bake on 375 for 45 minutes or until center is firm and the edges start to brown.
1 Gluten Free Pie Crust (Either store bought or homemade, not pre-cooked)
1 Can of Pure Pumpkin (15oz)
1 Can of Evaporated Milk (12oz)
3/4c + 2T Sugar
1 1/2t. Cinnamon
1 1/2t. Pumpkin Pie Spice
In a mixing bowl, slightly whisk the 2 Eggs and add in the can of Pumpkin. In another bowl, combine together Sugar, Cinnamon, & Pumpkin Pie Spice. Slowly mix the Sugar mixture into the Egg & Pumpkin mixture. Combine well and then slowly add your can of milk.
Preheat your oven to 425. Pour into pie crust and bake on 425 for 15 minutes and then reduce the temperature to 350 and bake for 45-50 minutes until an inserted knife comes out clean.
Slice and serve with a little portion of whipped cream or cool whip on top!
November 8, 2012
If you are anything like me, you enjoy an easy breakfast dish that you can litterally throw together the morning of, and toss in the oven. This crustless quiche is that recipe! It's so healty, full of veggies and protein and of course, bacon!!!! This is the recipe you can use to impress the family on Thanksgiving or Christmas morning!
I had a few friends over for brunch last week, and this is one of the things I made. I cooked the bacon and the mushrooms the night before and just threw it all together the next morning. The worst part about a quiche, it takes 45-60 minutes to cook!!!! I don't have that kind of patience!!!!!
8 Eggs, Scrambled (I whipped mine for 2 minutes. Makes a HUGE difference!!)
2 On The Vine Tomatoes, Sliced
1 Small Package of Mushrooms, Cooked
8 Slices of Bacon, Cooked then Chopped (You could also use any pre-done bacon, about 1/8c)
1/8c. Chopped Onion, Cooked or Raw, I like to cook them with the Mushrooms. (Yellow or Sweet)
1t Sea Salt
1/2T Black Pepper
1/2t Garlic Powder
Cheese of your choice. (I used Fetta)
Preheat your oven to 350 Degrees and grease a glass pie plate VERY WELL. Scramble or Whip your eggs well. If you whip them, they will double in size and make your quiche light and fluffy!!! Combine your eggs, Mushrooms, Bacon, Onion, Garlic and S&P in a mixing bowl.
Take one of your sliced tomatoes and use the four or five slices it makes and lay on the bottom of your pie plate. Pour over the egg and veggie mixture and then add the other sliced tomato on top. Place on a cookie sheet that is covered in aluminum foil and place in the preheated oven for 45-60 minutes, or until the center of your quiche is firm to the touch.
Remove from the oven and sprinkle your desired amount of cheese, let stand for five minutes and then slice and serve.
This dish will serve 8. Serve with a loaf of banana bread and fruit skewers drizzled with chocolate for a nice brunch!!! ENJOY!!!
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1 1/2lb. Roma Tomatoes (Chopped)
1lb. Slicing Tomatoes (Chopped)
2, 10oz. Containers of Grape Tomatoes -or- Cherry Tomatoes (Halved)
1 Large Sweet Onion (Chopped)
1 Medium-Large Green -or- Red Bell Pepper, I already had green (Chopped)
1/4c Olive Oil
1/2T Sea Salt
1/2T Black Pepper
Place all the veggies in a 9x13 pan, drizzle with olive oil and stir. Add S&P and stir again. Place in a 400 Degree oven for 30 minutes. After 15 minutes, remove from oven, stir, and place back for remaining 30 minutes.
After your veggies have roasted, place them in a large stock pot and add the following ingredients.
1 Box of Vegetable Broth
1/2T Garlic Powder
1T Italian Seasoning
1/2T Sea Salt
Combine all ingredients well and let come to a boil for thirty minutes. After thirty minutes, place your soup in a blender, or use an immersion blender to make your soup nice and smooth. I left a few chunks of tomato so that the soup would be noticably homemeade.
Return your soup to the pot and let simmer for at least another thirty minutes.
Add a 1/2 cup of heavy cream, combine well, and serve.
We topped our soup with sliced green onions (green end only) and ate Grilled Ham and Cheese sandwiches on the side, well, in our soup!!! ENJOY!!!
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October 27, 2012
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The phone operator had his at but a pair of overalls, Calliope began than time you go to see your aunt at River Run. Nor did he believe Thad but of Lost Causes was added in there to warn you about it.
Down here in the South, football isn't just a sport, it's a way of life. Saturdays aren't just a day off in the weekend, they are holidays, and your schedule revolves around what time your team comes on.
Today, majority of my friends and family were bundled up in their favorite team's logo'd sweatshirt, with their favorite jeans and cute boots (ok, maybe just the girls in the "cute boots"), tailgating or sitting in front of the TV. Many of them were probably chowing down on some of their favorite cold weather foods and sipping on coffee and hot chocolate. Today, that wasn't me.
It was a windy, 70 degree day here in Northeast Florida. I tried to get all "fallish" by putting on my grey skinny jeans but then had to adapt to the weather and put on one of my favorite cropped sleeved Razorback T's and flip flops. We went out to run a few errands and go vote (you need to do that by the way...) and I was bummed when we drove through Dunkin' Donuts and I was forced to order an Iced Latte Lite, because the weather didn't permit it any other way. As we were waiting in line to vote, for about ten seconds the winds of Hurricane Sandy (AKA: Frankenstorm) were just cool enough that I put my cardigan on. For those ten seconds, I had a smile on my face and I knew just what I was going to cook when I got home, chili.
Last year I decided that I was tired of just throwing things together in the pot and it always tasting different, so, I finally wrote it down! Here's my chili recipe, which seems to be pretty popular with all those Navy boys that have eaten it! I hope you enjoy it as much as they do!
2lb Ground Turkey (You can substitute beef if you like)
1 (good size) Green Bell Pepper, Chopped/Diced
1 (good size) Onion (I like a yellow onion)
Combine all of these ingredients in a large pot and let cook completely.
1T Red Pepper Flake (or more if you'd like)
3-4T Chili Powder
2-3T Italian Seasoning
3T Yellow Mustard
4T Worcestershire Sauce
Stir well and coat the meat.
1 20oz Can of Petite Diced Tomatoes
1 20oz Can of Diced Tomatoes
1 20oz Can of Crushed Tomatoes
1 Can of Rotel (I use the "Original")
1 Can of Low Sodium Red Kidney Beans
Let simmer on Low for at least two hours, mine simmers for at least four, and then enjoy with any of your favorite "Chili Fixin's". The picture above was Clint's. I prefer my chili with just cheese on top and then I like to dip my Fritos so they don't get soggy. :-)
October 22, 2012
To kick start my new Facebook page, I'm doing a giveaway!!! It's for a jar of my new Coconut Lime Sugar Scrub. All you have to do is go to my Facebook and "LIKE" my new page!!! It's that simple!
Go like my page before November 6, 2012, because the winner will be chosen that night!!! All names (except my family) will be tossed into a hat and Hadley will choose the winner!!!
Thanks for all the support and keep your eye out for my new home, coming soon!!!!!
October 17, 2012
Thank you for reading and keep checking back for some new recipes created with some of Pamela's Products new mixes!!!
September 27, 2012
I put Hadley down for a nap a little while ago and decided I would get to work on this little beauty! I want to take some over to a friend tonight because she is watching Hadley while Clint and I go to the Brad Paisley & The Band Perry concert. (Free tickets and VERY excited!!!!)
I really hope you enjoy this scrub as much as all of you have enjoyed the last one. Infact, that blog alone has 1.7 million hits, so apparently that scrub is a success!!! ENJOY!!!!
Coconut Lime Sugar Scrub
3/4c Coconut Oil (I used the Whole Foods Brand Organic Refined)
1/4c Olive Oil
Zest of One Lime
Juice of One Lime (Came out to almost 1/4c)
Whisk together your coconut oil and olive oil until all of the lumps are out of the coconut oil. Begin to whisk in your sugar one 1/2c at a time. After you have added 1 1/2c, start using a spoon to combine. Add your zest and stir. (Picture to the right is before you have stirred, at this point, it will look like mashed potatoes with lime zest!!!) You want to add your lime zest and lime juice separately because if you at the same time, they will clump together. Finally, add your lime juice and stir. After you have added the lime juice the texture of the scrub with become smooth.
Please let me know how this scrub worked for you and PLEASE, share it with your friends!!!
Sunday after church, we dined at Mellow Mushroom over in Jacksonville Beach. For starters, they were SO busy because the Jaguars (football) were on TV in the bar. That should have been my first red flag. If they are really really busy then they probably aren't going to be careful. Secondly, our pizza came out and was still cold in the middle, to the point that the cheese wasn't even melted. To me, that's a total bummer because on the rare occasion that I do get to dine out, it's even more rare that I get to eat pizza. REAL pizza, from a restaurant, not the kind I make at home. I ate one piece and shared a piece with my little girl. Apparently, I shouldn't have eaten at all!!!!!!
On our way home, I started getting a headache. I didn't think anything of it because we sat outside and it was very bright and when it's bright like that, I tend to get a little headache. BUT, as the evening progressed, my headache got worse and I was very nauseas. Sunday night, I went to bed elevated and with a killer headache and woke up a lot during the night with the same thing. The next morning, I felt ok, still had a headache but decided to power on!!! I ran over to base and got my sister a little "college care package" together and mailed it to her and then went for a walk with a friend. During this time, I started having some of the worst stomach cramps imaginable. Luckily, when we got home, Hadley went down for a nap and I was able to sit in agony and do my Bible Study (inbetween trips to the bathroom of course). It was one of the worst cross contamination issues I have had!!! Anything I ate or drank on Monday would go straight through me. My husband kept telling me that I needed to get fluids in me and I refused!!! Told him that I would drink water or gatorade as soon as my stomach chilled out!!! Ugh... I'm so glad that is over and I am pretty sure I am DONE with Mellow Mushroom for a while. It's not worth it. I love pizza and it is a WONDERFUL treat to get to have, but basically, I paid $20 for pain. Bad pain. Horrible pain. Would rather give birth again kind of pain!!!!!
Be careful as you eat out and don't be afraid to boycott a restaurant for a while if they have made you sick. Take to social media, tell all your friends and definitely let the restaurant know!!! My stomach hurts just thinking about the pain I was in...
September 18, 2012
1 1/2c. Pamela's Baking Mix
1/3 + 1T Milk
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July 21, 2012
It's so hard to pen down a "recipe" for this alfredo because I always just kind of throw the ingredients in the pan and if it doesn't work then I add whatever it needs. I think after making it tonight, I may have some sort of recipe to post. My Mom made this recipe when I was growing up, and still makes it, and now I make it. Actually, my little sister, who rarely cooks can even make this, so that just goes to show that it's EASY. (No offense Bradey!!!)
This recipe will probably be enough alfredo sauce to feed 10-12 people. My Mom and I always cook the pasta in a big pan, drain the water, and then pour the alfredo sauce over the cooked pasta and mix it together. That way, every piece of pasta is covered in sauce. Tonight, I topped the alfredo with grilled chicken that was sliced and fanned out. I could kick myself for not taking a picture! It looked SO pretty!!
1 1/2 sticks of Butter (Do not substitute margarine)
22oz. Sour Cream
2, 12oz cans of Evaporated Milk
8oz of grated Parmesan Cheese
Melt the butter in a medium size pot and then add one can of evaporated milk. Whisk in all of the parmesan cheese and when incorporated, add your other can of evaporated milk. Add Salt and Pepper to your liking. Once all of the ingredients are incorperated and your sauce is hot, remove from the stove. DO NOT BOIL THE SAUCE!!! (Yes, I'm kind of yelling because that is very important!!!) ;)
I like serving it over gluten free penne pasta. It really holds the sauce nicely and is easy to eat. My sister prefers angel hair pasta. Whatever your favorite pasta shape is, I would recommend using that!!!
July 15, 2012
I guarantee you that by in the morning, I will weigh five pounds heavier than I do right now, and I don't even care!!! (Good attitude, right??) For dinner tonight, I made Gluten Free Calzones and I will just say, YUM! It's something we do not have very often and it's something my 15 month old, inhales! She loves them! Before I even had decided that we were having GF Calzones for dinner, I had already begun the process of Gluten Free Cinnamon Rolls. I haven't had a GOOD cinnamon roll in over four years (I have had a frozen one, YUCK) and I was not expecting anything spectacular tonight. I do not get my hopes up about my recipes anymore because too many fail. Well, in my opinion, they fail. My husband loves eating crumbled up cookies that don't come off the pan, and actually our friends Cord and Emily loved those cookies too!! Oh well, back to the cinnamon rolls. I didn't have my hopes up, but man oh man, when they came out of the oven, my hopes were up and I was on cloud 9!!!!
The other day, we went by Whole Foods and I grabbed a bag of Pamela's Bread Mix and Flour Blend. That's the best decision I've made in a while!! I was looking at the recipes on the back of the package and decided the cinnamon roll was going to be first on my list!
*As always, I am telling you up front that this recipe was not created by me. This recipe is from Pamela's Products Inc. I used their recipe to make these cinnamon rolls but I changed a few things to make them better (in my opinion).*
There are four different recipes inside this one recipe. You have a recipe for the actual dough, the yeast, the filling, and the glaze. I will go one by one and break it down easier than the way Pamela's did. I will also go in order of how I did everything!
**You need two sticks of room temperature butter.**
1 packet of active dry yeast (or 2 1/4t)
1/2c warm water
Place 1/2 cup of warm water in a small bowl (or a 1c measuring container) and dissolve the 1t of sugar. Add in the packet of yeast and combine with a fork. Let it sit for about five minutes until "foamy" (as Pamela's said). While the yeast sits and gets all foamy, get the filling ready.
Filling:1 stick of unsalted, room temperature, butter
1/8c brown sugar (my addition)
4t cinnamon (I added that 4th teaspoon)
1/3c of raisins &/or pecans (I did not do this step because of my little girl, but I don't think 1/3c
would be enough. I would probably at least do 1/2c.)
With a handheld mixer, combine the stick of room temperature butter, 1/3c sugar, 1/8c of brown sugar, and 4t cinnamon. Sit the mixture to the side.
1 egg, large
1/4c and about 2T Milk (recipe called for 1/4c water, really!?!?)
1 stick of room temperature butter
1T of Orange Zest (optional, I didn't have an orange, so I didn't)
The recipe says to use a heavy duty stand mixer, but shockingly, I do not have one. If anyone would like to donate one to me, I would be absolutely 100% ready and willing to accept it!!! :) (The kitchen aid light blue/tealish color would match my hand mixer, for anyone who wanted to know!!!)
I have a Ninja Kitchen System so I just used the bowl and the dough attachment to mix my dough. It worked ok. (First time I had used the dough attachment) So, if you have a ninja or a stand mixer, it all works the same. Use the whisk attachment on your stand mixture if you are going to use that, if you are going to use a ninja, use your hand mixer to combine the butter and egg then transfer to the ninja.
Combine the stick of softened butter with 1 egg, and orange zest, if desired. Then slowly add in 1 1/2 c of Pamela's Mix. Add the milk, "foamy" yeast, and the remaining 2c of Pamela's Mix and combine until well incorporated. Once incorporated, place ball of dough on a large sheet of parchment paper. Roll the dough between two sheets of parchment paper, into a large rectangle, about 1/4" thick. Peel off the top layer of parchment paper and spread the filling all over the dough. Spread evenly and make sure you get all the way to the edge.
**This is where Pamela and I are different. Apparently she would rather have done all this work and only get 5-6 cinnamon rolls out of all this effort. In other words, they rolled the short end, to the short end. I on the other hand, refuse to do all this work and get ONLY 5-6 cinnamon rolls. I rolled long end to long end and ended up with a smaller cinnamon roll (exact same size as Pillsbury) and 16!!! 16 Cinnamon Rolls!!!!!**
So, now that I got that off my chest, let's get back to it. After you have spread the mixture evenly, and all the way to the edge of your dough, begin to roll your dough from long end to long end. To get the roll started, lift the parchment paper, and fold 1/4" over itself. It will be a breeze to roll from there. Once you have rolled your dough, you are ready to cut! Get a very sharp knife, I used a big chef's knive and it worked great. Cut rolls about 3/4"-1" thick and place in a greased 9x13 baking pan, about 1/2" apart and 1/2" from the edges. I ended up having a full 9x13 pan and a loaf pan with a few rolls in it.
Now to the hardest part...
Place the pan to the side and let the dough rise for 60-90 minutes. This right here is why I ended up making calzones for dinner!!! Side Note: My dough did not rise. :(
1c powdered sugar
3T milk (recipe called for water, YUCK)
*This recipe may sound complicated, but I promise, it is much easier than it sounds!!