Gluten Free Shortcut Crumb Cake

I LOVE Crumb Cake... not just like, but LOVE!!! I had been searching for an easy gluten free Crumb Cake recipe for some time now. I am all about the easy... Last weekend, I happened to stumble upon a "shortcut" recipe for Crumb Cake. It called for a "regular" cake mix, so as a light bulb came on, I realized that I could use my trusty Betty Crocker gluten free yellow cake mix. Let me just say, Wow!! I wish I would have thought of this sooner... or stumbled upon the recipe sooner... DELICIOUS!!

Gluten Free Shortcut Crumb Cake
Betty Crocker gluten free yellow cake mix
2 sticks unsalted butter
2 C. Betty Crocker gluten free flour blend
1 C. sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees. Prepare the cake mix, according to package directions. Pour batter in a prepared 9x9 pan. Bake for 15-20 minutes.  With a mixer, combine the butter, flour, sugar, and cinnamon into a crumbly mixture. Sprinkle all the crumbs over the cake and return to the oven for an additional 15-20 minutes. Let cool completely before cutting.

* If using a regular cake mix and regular all purpose flour, bake cake in a 9x13 prepared pan. The original recipe also had a double batch of the crumb topping. I cut it in half for my gluten free cake. 

Original Recipe: Shortcut Crumb Cake

Gluten Free Sausage Cheese Breakfast Donuts Bagels

So, I stumbled upon a recipe, similar to this on Pinterest. Thank you, Pinterest God!! The original recipe told you all the flours to make your own batter, etc. I don't have time for that... when I am making breakfast, in zombie mode, I want quick and easy. In case I have failed to mention it before, I am NOT a morning person... I need something that doesn't take much brain power. 

Anyway... here is the recipe! MAKE THEM!! You will NOT regret it!

P.S. If you don't have a donut pan... GET ONE!! 


Sausage and Cheese Breakfast Donuts/Bagels    
1 C. Bisquick (I used gf, but you can use regular)
1 egg
1/2 C. (approx. ) shredded cheese
3/4-1 C. ground sausage (browned)
1 C. (approx.) milk (I use almond, but reg. milk will work)

Preheat oven to 350 degrees. Add all ingredients, except milk, to a bowl and combine. Add milk, a little at a time. I added just enough milk to make it about the consistency of Elmer's glue. So, 1 cup of milk, more or less. It needs to be "runny" but not thin. Cake batter consistency might be a better way of describing it. Grease the donut pan and poured batter in each form. Baked at 350 degrees for about 20-25 min. I think you could also use a muffin pan, if you don't have a donut pan.
Original recipe: Cheddar Sausage Stuffed Bagels

Gluten Free Wacky Cake

This cake recipe has been a favorite one of mine, every since my Kindergarten teacher took us into the school kitchen and taught us how to make this cake. It is deliciously moist and chocolatey, and oh so wonderful. It is also so super easy to make. Everything can be done in the pan that you are baking it in, no dirtying any extra bowls or anything. A "regular" version of this cake can easily be made my using "regular" all purpose flour, in place of the gluten free flour blend and xanthum gum.

Wacky Cake
1-1/2 C. Betty Crocker gluten free flour
1 C. granulated sugar
3 T. cocoa
1 tsp. xantham gum
1/4 tsp. salt
1 T. vinegar
6 T. butter, melted
1 tsp. vanilla
1 C. water
1 tsp. baking soda
1 Tbsp. powdered sugar (dust on top of cake)

Preheat oven to 350 degrees. Mix all dry ingredients together in 9x9 or8x8 pan. Add melted butter, vanilla, water, and vinegar. Stir to combine all ingredients.  Bake for 30 minutes or until toothpick comes out clean. Allow to cool. Dust with powdered sugar.

Gluten Free Blackberry Cobbler

I have been craving a blackberry cobbler all week, so what better time than today! This gluten free cobbler could easily be made with regular flour, for all of you lucky ducks that can have regular flour, and not find yourself in a fetal position 6-12 hours later. Anyway... try it!! Quick! Easy! Delicious!

Blackberry Cobbler
For the fruit:
4 C. blackberries

2 Tbsp. honey
juice and zest of one lemon
1 Tbsp. cornstarch
1 tsp. cardamom (optional)

For the crisp:
1 C. gluten free flour
1/2 C. light packed brown sugar
1 stick butter, softened

Preheat the oven to 350 degrees. 

Prepare the fruit filling:
Place the blackberries in a large bowl with the honey, lemon zest and juice, cornstarch, and cardamom. Toss well and reserve.

Prepare the crisp topping:
In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar, and butter and form large clumps of dough. Refrigerate at least an hour or freeze for 20-30 minutes.

Place fruit in baking dish. Sprinkle topping clumps over the fruit. Bake for 20-30 minutes. Let cool.

Original recipe: Blackberry Cobbler

Doritos Chicken

My plans for a steak and shrimp Valentine's Day supper were thrown off, when someone made steak for supper Friday night and used all of the potatoes. So, I had to find something else to make. I had planned on making this chicken later, this next week, so I already had all of the stuff to make it. It is really pretty easy to throw together. I was pretty impressed with this recipe. The chicken stayed very tender and moist. The biggest win for this recipe... my SUPER picky 11 year old LOVED it!!

Doritos Chicken

Chicken breasts, pounded (or chicken tenders)

1 C. mayonnaise
1 tsp. Italian seasoning
2 C. nacho cheese flavor Doritos, crushed
1/4 C. butter, melted

Preheat oven to 350 degrees. Put chicken breasts in zip-lock bag and pound to flatten somewhat. If using chicken tenders, they do not need to be pounded out. Combine mayonnaise and Italian seasoning in a bowl. Crush Doritos in a zip-lock into pencil eraser sized pieces, or smaller (I used generic nacho cheese tortilla chips). Roll chicken in the mayo mixture and then roll in Dorito crumbs.
Place in casserole dish and drizzle melted butter all over the chicken.
Bake, uncovered 30 minutes.

Original recipe: Nacho Cheese Dorito Chicken

Gluten Free Cornbread, Quick and Easy!

Today, I was in a cooking mood! I am so ready and excited about supper tonight! I smoked a pork butt, which I will share the recipe for later. To go along side it, I made cream cheese corn and baked beans. Mmmm... delicious! 

I love to use my smoker, but tend to go in spurts. Anytime I smoke meat on it, I almost always make cream cheese corn to go along with it. One of my most favorite side dishes.

Anyway, enough rambling... 

Enjoy!

Gluten Free Cornbread

1 C. cornmeal
½ C. Betty Crocker All-purpose gluten free flour blend
½ C. cornstarch
1 T. baking powder
½ tsp. salt
¼ C. sugar
1 C. milk
⅓ C. oil
2 large eggs

Preheat oven to 400F. Grease a glass baking dish (or similar sized dish of your choice, or a cast iron skillet, if you have one.) Place the baking dish or skillet in the oven as the oven preheats. In a mixing bowl, combine dry ingredients. Add milk, oil, and eggs; stir until batter is smooth. Carefully pour the batter into the hot pan. Return the pan to oven and bake 20-25 minutes, or until cornbread is golden brown on top and deep golden brown around the edges. Cut and serve hot from the oven!

Original recipe: Glutenfreegigi

Gluten Free Tortillas

About a month ago, after being pushed to the limits by my beloved oldest child, I sat out on the journey of finding "good" gluten free tortillas. I browsed through many more recipes than I could ever count on Pinterest.  I FINALLY found one that I was going to attempt. On the first attempt, they turned out pretty good, but rolled them all out by hand. That took awhile to do. In the mean time, I ran to eBay and quickly ordered a tortilla press.  This was one of the smartest things that I have ever done!

Gluten Free Flour Tortillas

2 C. Betty Crocker Gluten Free All Purpose Flour
2 tsp. granulated sugar
1 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. salt
2 T. lard or vegetable shortening
3/4 C. cold water, plus more as needed

Whisk together the flour, granulated sugar, xanthan gum, baking powder, and salt. Cut shortening into flour with a pastry blender, your hands, or 2 forks. No large pieces of shortening should remain.
Add 1/2 cup water. Stir into dough using a spoon. Dough will be dry. Add additional 1/4 cup water. Stir. If the dough begins to hold together, stop adding water. If the dough remains dry, add a little water at a time, until it beings to hold together, but isn't wet. The dough should feel damp, not wet.
It should not stick to your hands. If the dough seems dry, add a tablespoon of water. If the dough is too wet, add in additional flour. To test the consistency, pinch off a generous tablespoon and roll it between your palms. The dough should form a ball easily and not stick to your hands. 

Heat a skillet or griddle over medium heat. Line a tortilla press with a plastic bag (that you've cut open on two sides) or wax paper. I used wax paper. Pinch off about two tablespoons of dough. Roll into a ball and place in tortilla press. Flatten dough in the press. Remove. If dough seems thick, peel back the plastic bag from the tortilla, dust with a little additional white rice flour, cover and roll out slightly.

Increase heat to high. Heat until skillet or griddle begins to smoke lightly. Remove tortilla from plastic bag/wax paper. Place in hot skillet. Cook for about three minutes. Tortilla should be lightly brown. (As your first tortilla cooks, begin pressing out the next tortilla.) Flip and cook an additional minute or two. Second side won't get as brown. Immediately transfer hot tortilla to a plate. Cover with a towel. Repeat process until all dough is used.

Tortillas are best served right away. However, they can be stored overnight in a sealed plastic bag. Heat before serving to soften.
Adapted from: Gluten Free Tortillas

Quick Brown Gravy

Today was a day of not really doing much and watching a bunch of junk tv shows. I did do a little laundry and began pumping the green slime out of the swimming pool, but that is about all that was accomplished. When planning supper, I wanted something good, something that would stick with me, and was comfort food. I decided on chicken fried steak, mashed potatoes, and brown gravy. In trying to stay gluten free, I browsed around on Pinterest until I found an easy brown gravy recipe that could easily be adapted. This turned out great!

Enjoy!


Quick Brown Gravy
1/4 C. gluten free OR all regular purpose flour
1 Tbsp. beef bouillon granules OR 3 beef bouillon cubes crushed
1 Tbsp. onion powder
1 Tbsp.  garlic powder 
1/4 tsp. black pepper
Dash of dried parsley

Mix the dry gravy mix with 1 cup of cold water in a saucepan. Whisk until smooth. Heat at medium until the sauce thickens, then add another cup of water and whisk once more until smooth. 
Original recipe: Brown Gravy

One Pot Goulash

After getting A LOT of sun, maybe a little too much, from mowing the yard today, I was craving goulash. It has sounded good to me for a couple days now, and I knew that I would have the time to make it today. The recipe that I used, and adapted a little, I found on Pinterest. I can get lost for hours in the world of Pinterest. Being able to make this dish in one pot, made it even more enticing to me. I like meals where I only dirty one pot or pan and a couple utensils. This makes me happy! I used gluten free macaroni noodles, but regular macaroni noodles can be used.

Enjoy!

One Pot Goulash

2 onions, chopped
2 lbs. lean ground beef
2 cloves garlic, minced
3 C. water
1 (24 oz.) jar tomato pasta sauce
2 (14.5 oz) cans diced tomatoes, undrained
2 bay leaves

2 C. gluten free Barilla macaroni noodles, uncooked
salt and black pepper, to taste

Sour cream/shredded cheese (optional)

Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add water, pasta sauce, diced tomatoes, bay leaves, and pepper. Allow to come to a boil, reduce heat and simmer covered for 15 minutes. Add in the macaroni, cover and continue to simmer, stirring occasionally until pasta is tender, about 20-25 minutes. Discard bay leaves and serve. Can top with sour cream and shredded cheese.

Original recipe: GrandmasGoulash

Oven Roasted Pork Tenderloin and Creamy Parmesan Rice

After a long weekend of dance recitals, final presentation called for and ice cream. Tonight, I wanted something easy to throw together. I had a pork tenderloin that needed to be used, so I went on a search for an easy recipe that I could throw in the oven. I combined several to get this one. It really was good and... most importantly... easy!!

Enjoy!

Oven Roasted Pork Tenderloin

1 package pork tenderloins

1 Tbsp. sauteed minced garlic 

1 tsp. onion powder 

1/2 tsp. oregano 

1/2 tsp. thyme or rosemary 

1 tsp. parsley 

2 Tbsp. balsamic vinegar 

1 Tbsp. extra virgin olive oil 

salt & pepper, to taste

Preheat oven to 500 degrees, place tenderloins on a baking sheet or in a baking dish. Drizzle with olive oil and balsamic vinegar. Sprinkle remaining ingredients over pork tenderloins. Roast for 20 minutes, with baking dish covered with foil. Turn oven temperature down to 450 degrees and cook the remaining time, with foil removed. Approximately an additional 25-30 minutes, or until juices run clear. Allow the meat to rest for 5-10 before slicing.

Creamy Parmesan Rice

4 Tbsp. butter

2-3 cloves garlic, minced (1 Tbsp.)

1 C. uncooked white rice

1 C. water

1 C. milk

1/2 tsp. salt

1/3 C. grated parmesan cheese

1/2 tsp. parsley

Splash of milk, if desired

Saute garlic in butter, in medium-size sauce pan, over medium heat, about 3-4 minutes. Add rice and stir to coat with butter. Add water, milk, and salt, and bring to a boil. Reduce heat, cover, and simmer for approximately 20 minutes, or until rice is done. Stir in parmesan cheese and parsley. Add a splash of milk, if you would like it to be creamier. Cover, turn off heat, and let rest for 5 minutes.

Modified from original recipe: BlogLovin'

Easy Oven Baked Pork Chops

I have been MIA for awhile now. Things have been crazy busy and I honestly haven't been cooking that many new or interesting meals for the last month or so. Hopefully, with summer break here, I will be able to get back into the swing of things are post more recipes.

On to tonight's meal... I had some boneless pork chops that I need to get used up, so I headed off into the world of Pinterest to see if I could find something quick and easy. I wanted a good meal that didn't take too much effort. Here is my version of a recipe for Ranch Pork Chops.

Easy Oven Baked Pork Chops
4-6 boneless pork chops, about 1 inch thick
1 pkt. ranch dressing mix
Smoked paprika
Salt and pepper

Preheat oven to 450 degrees. Place pork chops in baking dish. Sprinkle with 1/2 the ranch dressing mix packet, smoked paprika, salt, and pepper. Turn pork chops over and sprinkle the other side with the remaining ranch dressing mix, paprika, salt, and pepper. Bake for 20 minutes, or until juices run clear.

Apricot Chicken Thighs

I have seen this recipe floating around different sites for several years now. Every time I saw it, it received raving reviews about how good it is. I finally broke down and got all the stuff to make it. The original recipe served it over rice. We just had rice last night, so I opted for meeting the demands of my youngest child and made mashed potatoes instead. It was VERY good. I really liked the sauce and best of all... it was SUPER easy to whip up and throw in the oven. I saw a couple reviewers, on other sites, saying they would make 1/2 the sauce recipe, since it makes so much sauce... I think that is perfectly doable and would not leave the chicken dry or anything.

Enjoy!

Apricot Chicken Thighs

8 oz. Russian salad dressing
8 oz. apricot preserves
1 pkt. dry onion soup mix
6-8 chicken thighs

Preheat oven to 350 degrees. Place chicken thighs in casserole dish. In bowl, mix together remaining ingredients, pour over chicken. Make sure all pieces of chicken are coated well with sauce mixture. Bake for 45 minutes or until chicken is done. I also turned on the broiler for about 3-5 minutes to get the sauce boiling good, to help thicken it up. Serve over rice or with mashed potatoes. I
Original recipe: Bombshellbling

Bacon Wrapped Pineapple Burgers!!

Ok, so tonight's supper is ABSOLUTELY amazing!! This recipe came from Pinterest. One of my Stinky Pete girls found it on there and was nice enough to share. Boy am I glad that she did! Wow!! These burgers are SOOOO good! You HAVE to make these... A.MAZ.ING!

Enjoy!

Bacon Wrapped Pineapple Burgers
2 lb. ground beef
1/2 C. bbq sauce
1 can sliced pineapple, drained
sliced bacon, enough for 2 pieces per burger

Prepare grill for cooking. In a large bowl, mix together ground beef and barbecue sauce. (I used a combination of ground beef and ground pork). Season with salt and pepper.
Shape mixture into patties. Lay two pieces of bacon in a X shape. Place a patty in the middle, then place a slice of pineapple on top of each. Fold bacon up and around the patty and pineapple slice, and secure with toothpicks. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn as needed.
Original recipe: Allrecipes

Gluten Free Cowboy Pasta

Well, after taking the oldest to a birthday party, and wasting two hours of time... in glorious silence by myself... I had to come home and decide on something to feed the peoples that seem to inhabit my house. The cupboards are almost bare and nobody was giving very useful ideas on what I should make... So, where do I go to find a recipe, the heavenly world of Pinterest, of course. After browsing around for a short while, I found a recipe that I could adapt and make work. It turned out great!

Enjoy!

Cowboy Pasta

1 lb. hamburger meat
1 can chili beans
12 oz. gluten free pasta, cooked

8 oz. Velveeta, cubed
1 can of diced tomatoes with green chilies
salt and pepper for taste

Brown hamburger in large skillet over medium to medium-high heat, drain. While hamburger is browning, cook pasta in separate pot. Drain pasta, when done cooking. Add chili beans and diced tomatoes with chilies to hamburger in skillet. Add cooked pasta to skillet. Turn heat to low and stir in Velveeta. Stir periodically, until Velveeta is melted. Salt and pepper to taste.
Original recipe: Danisrecipecreations 

Fresh Strawberry Chocolate Chip Cake Gluten Free

So, I was browsing Pinterest the other day... A couple minutes quickly turned into a couple hours! I can easily get lost within the world of Pinterest. Anyway... I came across this most delicious looking cake! It has two of my most favoritest things EVER! Strawberries... and... chocolate! I mean, how could you go wrong?! And, since I am being the meanest mom ever and making my children eat leftovers for supper... I thought this might sweeten the deal a bit, lessen the torture. We shall see!

In order to try to "behave," I wanted this to be gluten free. Also, I was being too lazy to try to make a gluten free cake from scratch, so I called on my good friend, Betty... Betty Crocker! I love her! 

Enjoy!

Fresh Strawberry Chocolate Chip Cake (gluten free)

1 gluten free white or yellow cake mix

All the ingredients called for on the box mix

Fresh strawberries, sliced

Mini-chocolate chips

Powdered sugar (optional)

Preheat oven to 350 degrees. Mix up cake mix, as directed on the box. Fold in 1/2 C. mini-chocolate chips. Pour batter into prepared pan. Lay sliced strawberries, cut side down, on top of cake batter. You can use as many as you want. Sprinkle additional mini-chocolate chips around strawberries. Bake for 30-35 minutes, or until toothpick comes out clean.

Original recipe: Juliasalbum