The Homesteader's Heart Kitchen

Better for You EggNog

2013-07-16T08:25:00.003-04:00

You know I couldn’t come off and say it’s “good” for you because then it just wouldn’t be eggnog. You know what I’m sayin’? But I did manage to make it “better” for you so you can drink it with a lot less guilt.

Ingredients

6 eggs
1/2 cups sugar (I used Coconut Sugar. It’s Low Glycemic)
1/4 teaspoon salt
4 cups coconut milk (the refrigerated kind), divided
1 tablespoons rum extract
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream
Additional nutmeg, optional

Directions

In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 2 cups of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. This is the labor intensive part.
Pour into a large heat proof bowl; stir in the rum extract, nutmeg and remaining coconut milk. Place bowl in the freezer for about 2 hours or until mixture is completely cool. You could put it in the fridge but if you’re like me you don’t want to wait that long. If mixture separates, process in a blender until smooth.
When ready to serve, beat cream in a large bowl (put beaters and bowl in the freezer for 10 minutes to speed up the process) on high until soft peaks form; whisk gently into cooled milk mixture. Pour into your favorite Christmas glasses and enjoy! Sprinkle with nutmeg if desired. Yield: Approx. 7 servings.
This could easily be doubled for a party.

Let me know if you try it and like it!
HUGS,
Kim

Pumpkin Cream Cheese Scones with Streusel Topping

2013-07-16T08:23:00.001-04:00

I was hankering for something pumpkiny yesterday and ended up making these. I like them because they aren’t super sweet (which scones aren’t supposed to be) and they have a nice pumpkin flavor.
I’ve adapted the recipe to be GF but will you can replace the amount of flour for regular all purpose if you so choose. The rest of the recipe remains the same.
Pumpkin Cream Cheese Scones with Streusel Topping
1 cup brown rice flour
1 cup sorghum flour
1 TBS. baking powder
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp pumpkin spice mix
1/3 cup coconut sugar (or regular sugar)
1/4 cup of butter, cold and cut in pieces
1/4 cup coconut oil
2 large eggs
8 ounces cream cheese, soften
1 15 oz. can pumpkin puree
Streusel Topping ( 1 1/2 cups of oatmeal, 1/4 cup of sugar, 1/2 chopped walnuts and enough coconut oil to make it stick, about 1/3 cup)
Directions:
Preheat oven to 375 degrees. Place parchment paper on a large cookie sheet.
Mix together flour, baking powder, salt, cinnamon, ginger, nutmeg and sugar in a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in coconut oil.
In a food processor (or you can do it by hand) mix together eggs, cream cheese, and pumpkin. Add this to your flour mixture just until combined.
Drop dough onto your cookie sheet using an ice cream scoop or a 1/3 cup measure.
Sprinkle your streusel topping on top of each scone and bake for 15-22 minutes.
Enjoy!

Apple Sauce Cake! Gluten Free

2013-07-16T08:09:00.002-04:00

This cake came out so moist and delicious. I had made homemade applesauce the day before and used it in this cake and let me tell you, it’s worth the little effort to make your own sauce. It was out of this world delicious.
Here is the picture I posted on FB yesterday. Everything looks so wonderful and pretty doesn’t it?

Stay tuned till after the recipe for the behind the scenes photo that should make you chuckle.
APPLESAUCE CAKE
2 eggs
2 cups unsweetened applesauce, preferably home-made
½ cup honey
1/3 cup coconut oil
2 cups brown rice flour (replace with regular flour if you aren’t GF)
1 ½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt

Pre-heat oven to 350 degrees F. Coat a large bundt pan with cooking spray.
Place your eggs, applesauce, honey and coconut oil in a blender and puree. Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl. Pour your wet ingredients into your dry and stir until combined. Plop it into the prepared pan, smooth it out and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
Let cool in pan 10 minutes before turning out onto a cooling rack.

Okay so I happen to have been out of non-stick cooking spray so I improvised and did a oil and flour thingy. You know like back in the olden days? Yeah, now I know why they invented non stick cooking spray. *sigh*
Here’s what happened as I tried to turn it out onto the cooling rack.
Ain’t it purty?
I took a piece of the intact chunk and got the picture at the top of this post. But I thought you’d like to see that things don’t always turn out for me either.
But regardless of what it looked like, it tasted DELICIOUS!
I hope you give it a try. Let me know if you do and how you liked it.
HUGS!
Kim

2013-07-16T08:00:00.001-04:00

This recipe comes from the Gooseberry Patch book:The Christmas Table

Here is Delectable Baked Chicken, located on page 101

Ingredients:

8 boneless, skinless chicken breasts

2 cup sour cream

1/4 cup lemon juice

4 t. Worcestershire sauce

1 T. garlic salt

2 t. paprika

2 t. salt

2 t. pepper

1-1/2 to 2 cups dry bread crumbs

1/2 cup melted butter

1/2 oil

cooked rice

Place chicken in a 13”x9” glass baking pan; set aside. In a bowl combine sour cream, lemon juice, Worcestershire sauce and seasonings. Coat chicken evenly with sour cream mixture; cover and refrigerate overnight. About an hour before serving time, roll chicken in bread crumbs and return to pan. In a bowl, whisk together butter and oil; spoon half of mixture over chicken in pan. Bake, uncovered, at 350 degrees for 45 minutes. Spoon remaining butter mixture over chicken. Bake 15 minutes longer, just until chicken juices run clear when pierced. Serve with cooked rice. Makes 8 servings.

Bacon + Fresh Green Beans= Happy Taste Buds!

2013-07-16T07:55:00.000-04:00

I know that veggies are best for you and more nutritious when eaten raw. And I do eat them raw, a lot. BUT when you want your veggies cooked and you want to make them happy then look no further than bacon.

A little bacon makes my green beans happy!

Here’s what you do.

First get ya some of that good bacon without the nitrates and junk in it. I spend a little more money on the good kind because we really don’t eat a lot of bacon, but when we do I don’t want it to be full of junk.

Second, lay the whole thing of bacon out flat and cut off a 1/4 of it. Then cut it into bite size pieces in a skillet and cook until crispy.

Mmmmm…..bacon!

Next, take your cooked bacon and drain it on a paper towel until ready to use.

What your left with is what I like to call “liquid gold”. Just go a head and leave that in your pan. If it’s any more than a TBS, I usually take a little out. Now at this point you can add a chopped onion and sauté’ it until done and THEN add the green beans, but I didn’t do that on this occasion and it was just fine. Trust me.

Don’t these green beans look good? Good but not happy.

Take those fresh green beans and throw them in the skillet with the bacon grease and a 1/3 cup of water and simmer covered for 20-25 minutes.

They should look just about like this when done. Go ahead and salt and pepper to taste. I even throw in a little garlic powder.

Now is the time to make those green beans happy. Take your cooked bacon and toss it in with your green beans and heat through.

Now THESE are happy green beans.

Enjoy!

You can either use the “print friendly” at the bottom of this post or click the link below.

Bacon Green Bean Recipe

Honey-Apple Tea

2013-07-16T07:52:00.001-04:00

I just got done having myself a glass of this super yummy iced tea and I knew I had to share the recipe with you. I’m good like that. (Don’t worry, I asked for permission.)

It is absolutely perfect for this sunny and breezy Spring day. I can also see serving this at BBQ’s this Summer.

I got the recipe off of the Gooseberry Patch calendar for this month. That’s what I love about their calendars. They are not only fun to look at but they offer up a great recipe each month.

This one is definitely a keeper. You’re gonna love it, trust me.

For the teabags I used a combination of green tea and green tea with mango. It was delicious. I also cut back on the honey just a smidge because I don’t like things to sweet and I knew the unsweetened apple juice was going to add its own bit of sweetness to it.

I think I found my Spring/Summer go to, cool down drink.

I hope you ENJOY!

Chocolate Raspberry Truffles!

2012-02-15T09:47:00.001-05:00

Most of you know by now that I’m trying hard not to eat any processed or added sugar. But once and a while my sweet tooth wants a little something something.

You won’t believe how good these taste!!!

Can you tell I made these for Valentine’s Day?

Ingredients:

3/4 cup of pitted dates

1/3 cup pecans

1/3 cup of thawed raspberries (if frozen)

2 TBS. of Dark Chocolate Cocoa ( I used Hershey’s)

1 tsp. Vanilla

Place all the ingredients in a blender or food processor. Blend until completely combined. Then roll into balls and coat with either more dark chocolate cocoa or unsweetened coconut. Keep in fridge until ready to serve.

Makes about 12

ENJOY!

Deep Dish Skillet Pizza! Gluten Free Option!

2012-01-25T14:32:00.002-05:00

If you don’t have a gluten intolerance then skip this part and go make your regular pizza dough. (Note: You should probably let your dough rise BEFORE you put it in the skillet if you are using a regular recipe.) Enough for one pizza. And if you happen to have your own GF pizza crust recipe, by all means use that.

Gluten Free Pizza Crust

1 cup Brown Rice Flour

1 cup Jules All Purpose Gluten Free Flour Blend (no I’m not getting compensated I just happen to like the stuff) but if you don't have that then increase your Brown Rice Flour to 1 1/2 cups and then add 1/2 cup of potato starch.

1 tsp. Xanthan gum

1/2 tsp. salt

1 tsp. garlic powder

1 tsp. dried basil

2 tsp. active dry yeast

1 egg

2 TBS. Olive Oil

1/2 tsp. vinegar

1 cup of warm rice milk (between 110-115 degrees for proofing the yeast)

Let’s make the dough.

Put all your dry ingredients into your mixer bowl minus the yeast. Meanwhile heat your milk to 110 degrees and remove from heat. Put your 2 tsp. of yeast in the milk and let proof for 5 minutes. When proofing is done add remaining ingredients in with the dry and blend on high speed for 3 minutes.

Next dump your dough into a well seasoned cast iron skillet. Spread the dough around evenly and up the sides to form a kind of “pie” crust. Gluten free dough looks a lot like mashed potatoes, but this works, trust me.

It’ll look something like this.

Let rise for 30 minutes in a warm area. I usually turn my oven on for a few minutes then turn it off and set it in there.

Place one of your oven racks on the very top slot and the other on the very bottom. Put a cookie sheet on the top rack. This will make it so the top of the pizza won’t burn while cooking.

Once it’s done rising, preheat oven to 400 degrees. While oven is heating, gather your toppings.

Here’s what I put on mine in this order:

Mozzarella cheese

Freshly chopped tomato

chopped onion

sliced black olives

a sprinkle of parmesan cheese

a dash of Italian seasoning

The options are endless here. You could put sausage, pepperoni, ham, etc. Go crazy!

Now put your pizza in the preheated oven and bake between 25-30 minutes.

Let me know if you try it.

ENJOY!!

Gluten Free Pumpkin Muffins!

2012-01-11T13:10:00.002-05:00

I just came up with this recipe and it was delicious. Over the last year I’ve learned to adapt my old recipes to gluten free and I’m having really good results. I think some people make gluten free seem so hard and it really isn’t.

Ingredients:

2 eggs

1/2 cup of honey

3/4 of a 15 oz. can of pumpkin puree (I didn’t measure I just scooped out about 3/4 of the can)

1/3 cup melted butter

1 cup brown rice flour

1 cup sorghum flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp salt

1/2 cup unsweetened coconut (optional)

Directions:

Preheat oven to 350. Blend your eggs, honey, pumpkin and melted butter in a mixer at medium speed until well blended.

Mix together your dry ingredients and slowly add to wet mixture. Beat on high speed for 1 minute.

Put into greased muffin cups. Bake for 20-25 minutes.

Makes 12

ENJOY!

Savory Egg Bake!

2012-01-08T07:15:00.001-05:00

Gooseberry Patch has generously given me permission to share a recipe from there upcoming book

“Fresh From the FARMSTAND”

I’m doing a review and giveaway on my main blog. Check it out!

Giveaway is now closed. But feel free to check out the review of the book.

It’s no secret that I love breakfast. It’s probably my favorite meal of the day. So when I was looking for a recipe to share with you from the cookbook I looked no further than the breakfasts.

This was very good, although I would add a bunch more stuff to it next time.

Here’s the recipe.

Ingredients:

3 eggs, beaten

1/4 cup sour cream

1/4 tsp. salt

1 tomato, chopped

1 green onion, sliced

1/4 cup shredded cheddar cheese

Directions:

In a small bowl, beat eggs, sour cream and salt together. Stir in tomato, onion and cheese. Pour into a 2 greased ramekins. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until a knife tip inserted in the center tests clean.

Serves 2.

Enjoy!

Tomato & Chicken Penne

2011-12-14T10:52:00.001-05:00

With permission from Gooseberry Patch I’m bringing you another recipe from their brand new book

Rush Hour Recipes!

The review of the book is on my main blog.

Ingredients:

16 oz. package of Penne Pasta, uncooked

1/4 c. olive oil

1 tsp. garlic, chopped

28 oz. can diced tomatoes, drained ( I used the ones with the jalapeño's in it!)

1/2 c. fresh basil, chopped or 1 tsp. dried basil

2 lbs. boneless, skinless chicken breasts, cooked and cubed

8 oz package shredded mozzarella cheese

salt and pepper to taste

Directions:

Cook pasta according to package directions; drain. Meanwhile, heat oil in a skillet over medium heat. Add garlic; sauté for one minute. Stir in tomatoes and basil; continue cooking for 2 minutes. Add chicken to skillet. Simmer for about 5 minutes, until heated through. Transfer mixture in skillet to a large serving bowl; toss with pasta and cheese. Season with salt and pepper.

Makes 6 to 8 servings.

This was a hit with my family. EVERYONE loved it!

Apple Crisp!

2011-12-03T14:05:00.001-05:00

Since I’ve been off sugar I haven’t had anything really sweet, but today I wanted a little something so I threw this together and it was delicious. Gluten free and diabetics will love me for this one.

Ingredients:

6 apples (your choice) peeled and thinly sliced. I used Gala.

1/4 butter, melted

1/4 cup coconut oil, melted

1/2 cup Coconut Crystals or sugar, but the Coconut Crystals are better for you and low glycemic.

2 tsp. cinnamon

1 cup Oatmeal ( use gluten free if you have allergies), not quick cooking.

1/2 cup brown rice flour, (you can use regular white or wheat flour)

1/2 cup chopped pecans

Directions:

Preheat oven to 375 degrees. Before you melt your butter, take it and butter the bottom of an 8 x 8 baking dish. Combine your butter and coconut oil in a small saucepan; heat just until melted. Meanwhile combine your coconut crystals and cinnamon in a medium bowl. Sprinkle a couple of tablespoons into your apples and stir to coat. Now place your apples into your butter pan. In the same bowl as your cinnamon and sugar mixture place your oatmeal, flour, and pecans. Stir to combine. Take your melted butter and coconut oil mixture and pour it over your oatmeal mixture and stir until it is coated and crumbly. Evenly distribute your crumb mixture on top of your apples. If you feel so inclined you may dot the top with a little more butter. I felt so inclined! Ha! Ha! Now bake it at 375 degrees for 30 minutes. This is delicious by itself but I’m sure vanilla ice cream would send it over the top!

Enjoy!

Thanksgiving Menu 2011

2011-11-23T06:54:00.001-05:00

This is what I will be serving this Thanksgiving. There aren’t as many people this year so I won’t be making as many pies. BUMMER! LOL!

We also have to take my hubby and son’s gluten sensitivities into consideration too.

DINNER:

Roasted Turkey that was brined first. (I’ve never brined before so I hope it goes well!)

Herbed Stuffing in the Slow Cooker

Creamed Corn

Roasted Brussels Sprouts ( I heard that even people that don’t like brussel sprouts liked this recipe and I’m counting on it. LOL!)

Kicked Up Mashed Potatoes

Sweet Potatoes

Dessert:

Pumpkin Pie (Made by my BFF)

Chocolate Cream Pie (I might have to make two.)

Apple Crisp

Have a Happy Thanksgiving everyone!

Green Breakfast Smoothie!

2011-10-23T08:58:00.001-04:00

This is the smoothie I make after I work out in the morning. Since I’ve been off sugar it gives me that little special treat as well.

Ingredients:

1/2 cup plain or greek yogurt

1 organic apple cut into 4ths

1/2 cup of Old Fashioned Oatmeal

1 handful of baby spinach

1/2 tsp of cinnamon

4 ice cubes

Optional additions are

1 frozen banana or

1/2 cup frozen mixed berries

If you find that you need it sweeter, you can use vanilla yogurt instead of the plain. Personally I’ve come to love it just the way it is.

Directions:

Place everything in the blender in order given and blend until smooth.

ENJOY!

Chicken, Broccoli, Rice Casserole with a Chipotle Cream Sauce!

2011-10-13T06:03:00.001-04:00

Gee I don’t know, is the title long enough for you? I wasn’t sure what to call this after I realized it was scrumptious enough to post on my cooking blog. LOL! I just threw it together last night and everyone loved it. So for now that’s what we’re going to call it. I’ll take any other suggestions though. HA!

Ingredients:

3 cups cooked rice (I used Jasmine)

4 cups cooked chicken, chopped into pieces

2 cups of broccoli, chopped (I used frozen and let it thaw out enough to chop into bite size pieces.)

1 1/2 cups shredded mozzarella cheese

Cream Sauce:

2 TBS. Butter

1 TBS Olive Oil

1/3 cup of flour, (I used Brown Rice Flour because we are Gluten Free right now)

2 1/2 cups of milk (I used Rice Milk)

2 Chipotle Peppers, chopped fine

Salt to taste

Directions:

If your chicken and rice isn’t cooked yet, get that going. Meanwhile, let’s make that cream sauce.

In a medium sauce pan add your butter and olive oil and melt over medium heat. When melted, add your flour and whisk it together. (It should be pretty thick at this point) Slowly whisk in your milk and increase heat just a tad. At this point I don’t walk away, I whisk continuously until the sauce starts to thicken (approx. 5-10 minutes) When sauce is thickened to a creamy consistency, add your chopped chipotle peppers and stir to combine. Add salt to taste. Now set this aside.

In a bowl combine your cooked chicken, rice and broccoli. Spread this out into a 9 x 13 casserole dish. Sprinkle your mozzarella cheese on top. Now take your cream sauce and pour it all over and then take a spoon and spread it out evenly. Cover with foil and bake at 375 for 25 minutes. Take foil off during last 5 minutes of baking.

You’ll notice that I didn’t add any other seasonings to this. It wasn’t that I didn’t want to but I was in the middle of talking to a friend who had stopped by and completely forgot. BUT with that said, it tasted delicious just the way it was and made it that much easier.

Feeds 6-8

Let me know what you think!
ENJOY!

Join the Fresh Baked Blog Hop!

2011-10-12T12:42:00.000-04:00

Gooseberry Patch is having a blog hop and you're invited. Just link up your favorite bread or muffin recipe below and feel free to share the blog hop on your blog too.

The Chipotle Pepper, What is it and what do you do with it?

2011-10-08T15:30:00.001-04:00

Years ago I kept coming across recipes asking for chipotle peppers. I quickly avoided them, not knowing what the heck it was. I’m glad I finally looked into it because now I use them all the time.

First of all, What is a Chipotle Pepper?

The chipotle pepper is a dried or smoked jalapeño pepper. It naturally, resembles a jalapeño, but after the smoking process it tends to look brown and shriveled. It doesn’t lose much of its heat through the smoking process, so you not only get to enjoy that wonderful spiciness but the natural wood smoke taste. YUM!

Here’s the kind that I buy at the grocery store. They are located with the Mexican stuff.

Here’s one straight out of the can. See? Nice and brown and shriveled.

When I use them I like to chop them up really fine so that they are distributed throughout whatever it is I’m putting them in.

And then there is always plenty leftover to use in other recipes.

On this particular day I was using them in a cream sauce to cook with my chicken. It was FABULOUS! I also make a Chipotle Meatloaf that is my family’s favorite meatloaf recipe ever. A lot of times I’ll put them in my soups or casseroles. If you like spicy then you really need to give these a try.

Well I hope this helped curb your fear of the unknown. LOL!

HAVE A LOVELY DAY!

Cajun Oven Fries

2011-08-14T20:16:00.001-04:00

Oh how we all loved this recipe.

This was the perfect accompaniment to the Brown Sugar Barbeque Sandwiches.

Ingredients:

3 to 4 TBS. olive oil

2 TBS. hot pepper sauce

1 tsp. dried thyme

1 tsp. ground cumin

1 tsp. paprika

4 potatoes, cut into wedges

salt and pepper to taste

Combine oil, hot cause and seasonings in a large bowl; toss with potatoes. Arrange potatoes in a single layer on an ungreased non-stick baking sheet. Sprinkle with salt and pepper. Bake at 450 degrees for 20 minutes, turning once, until tender. Serves 4.

This is one of the many super yummy recipes you’ll find in the new Gooseberry Patch Cookbook:

Now go check it out! YUM!

Gooseberry Patch as granted me permission to post this recipe in conjunction with my review of the cookbook on my main blog. All opinions are my own.

Brown Sugar Barbeque Sandwiches

2011-08-14T20:08:00.001-04:00

I had the pleasure of reviewing the latest and greatest Gooseberry Patch cookbook

101 Hearty Recipes

This is one of the many recipes I have tried and that our family loved.

Ingredients:

1 c. water

3/4 c. catsup

2 TBS. brown sugar, packed

1 onion, chopped

2 TBS. mustard

1TBS. chili powder

2 tsp. salt

1 tsp. pepper

2lbs. lean ground beef

12 sandwich buns, split

In a large saucepan, mix all ingredients except beef and buns. Bring to a boil over medium heat. Add uncooked beef; simmer for 30 minutes. Spoon onto buns.

Makes 12 servings

You can find this and many more yummy recipes in this cookbook!

Down-Home Taco Casserole

2011-05-26T07:00:00.001-04:00

This was the recipe that got the most votes when I was doing my Gooseberry Patch book giveaway.

Ingredients:

1 lb. ground beef, browned and drained

10 3/4 oz. can tomato soup

1 c. salsa

1/2 c. milk

8 1/2 oz. can peas and carrots, drained (I used frozen)

7 6-inch corn tortillas, cut into 1-inch squares

1 1/2 tsp. chili powder

1 c. shredded cheddar cheese, divided

Directions:

Combine all ingredients except 1/2 cup cheese; spread in a 2-quart casserole dish sprayed with non-stick vegetable spray, Cover and bake at 400 degrees for 30 minutes, or until hot. Sprinkle with remaining cheese; let stand until cheese melts. Makes 4 servings.

Because there are 5 of us I adjusted the measurements a little on my own and you can too. But this is the recipe straight out of the book. Everyone in the family really liked it. I’ll be making it again.

If you are still interested in the other recipes, you can find them in this Gooseberry Patch book:

ENJOY!

Easy Homemade Lemonade!

2011-05-25T13:17:00.001-04:00

About 3 months ago I discovered this.

It’s 100% organic lemon juice!

With the price of lemons and the amount of juice you get out of one, this to me is a great deal. It’s $2.99 for 12.5 fl. oz. Not to mention it makes making lemonade a snap!

Here’s a recipe that I’ve been using.

Ingredients

3/4 cup sugar (or coconut sugar)
1 cup water
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Method

1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2 Add the juice and the sugar water to a pitcher. 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.

Serve with ice, sliced lemons. Serves 4-6.

This is such a special summertime treat! Enjoy!

Root Beer Float Cake

2011-05-16T08:37:00.001-04:00

With permission from Gooseberry Patch I give you yet another YUMMY recipe. Enjoy!

Our family LOVED this cake. So simple and easy. I had to use a gluten free cake mix and adjust some measurements because of that but it still came out yummy. Below is the original recipe, no changes made.

Ingredients:

18-1/2 oz. pkg. white cake mix

2-1/4 oz. cup root beer, chilled and divided

1/4 c. oil

2 eggs, beaten

1 env. whipped topping mix ( I used heaving whipping cream)

Directions:

In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat until well blended. Pour into a greased 13”x9” baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. In a medium bowl, with an electric mixer on high speed, beat whipped topping mix and remaining root beer until soft peaks form; frost cake. Makes 24 servings.

This recipe is from

Skillet Dinner

2011-05-16T08:26:00.001-04:00

Here’s another recipe from Gooseberry Patch’s new book 101 Easy Everyday Recipes. Be sure to look for the giveaway on my main blog. Enjoy!

I love a recipe that is cooked all in one pan! Makes it so easy!

Ingredients:

1lb. ground beef

1 onion, chopped

14.5 oz. can beef broth

2/3 c. water

1 c. long-cooking rice, uncooked

1/2 tsp. dry mustard

1 green pepper, chopped

1 tomato, chopped

1 c. shredded Pepper Jack cheese

Directions:

Brown ground beef and onion in a large skillet over medium heat; drain. Stir in broth, water, rice and dry mustard; bring to boil. Reduce heat; simmer, uncovered, until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato; sprinkle cheese over top. Cover and remove from heat. Let stand for 2 to 3 minutes, until cheese melts. Serves 4-6.

This recipe comes from:

Slow-Cooker Hashbrown Casserole

2011-05-16T08:15:00.001-04:00

I’m getting ready for another giveaway on my main blog and Gooseberry Patch is generously letting me post the recipes that I’ve tried, to share with you.

This recipe woke me up in the middle of the night because it smelled so good cooking! So beware, you may lose sleep. LOL!

Ingredients:

32 oz. pkg. frozen shredded hashbrowns

1 lb. ground pork sausage, browned and drained ( I used homemade turkey sausage)

1 onion, diced

1 green pepper, diced

1-1/2 c. shredded Cheddar cheese (Try with Pepper Jack for an added kick)

1 doz. eggs, beaten

1 c. milk

1 tsp. salt

1 tsp. pepper

Directions:

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.

ENJOY!

Oh By the way. This recipe comes from this book that I’ll be giving away this week.

Gluten Free Cinnamon Rolls! YUMMY!

2011-04-29T13:55:00.001-04:00

You seriously would never know these were gluten free. They were so delicious. Even if I didn’t have to make them this way I probably would. They also seem to be a bit easier to make.

Enjoy!

4 Tablespoons butter, softened

1/2 cup whole cane sugar

1 cup coconut milk, slightly warmed (Note: Not coconut milk from the can. I use So Delicious Coconut Milk. It’s in the refrigerator section by the half gallon milks. However you could use regular milk.)

2 eggs

1/2 cup coconut oil

2 teaspoons vanilla

1 cup sorghum flour

1/2 cup brown rice flour

1 1/2 cups arrowroot flour/starch (I actually combined the arrowroot with tapioca starch.)

1/2 teaspoon baking soda

4 teaspoons baking powder (aluminum free)

4 teaspoons xanthan gun

1 teaspoon sea salt

2 1/2 teaspoons rapid rise yeast

Filling

1/2 cup whole cane sugar

1 Tablespoon cinnamon

Combine them in a small bowl.

Icing

3/4 cup powdered sugar (I put mine in a coffee grinder and grind it till really fine.)

1 teaspoon vanilla

milk for consistency

4 oz cream cheese (softened)

Directions:

Preheat oven to 375 degrees.

Combine butter and sugar with a mixer on medium speed until well mixed. Add in the milk, coconut oil, eggs, , and vanilla. In a separate bowl, combine all dry ingredients and add to the wet mixture, start on low and then beat on high until no lumps remain. The dough should resemble a bread dough at this point, but will be slightly soft and wet.(Approx. 1 min.) You should be able to touch it with your fingers, leave an indentation, but not have it stick to you.

Lay 2 pieces of plastic wrap on your workspace making sure to overlap by a couple of inches. Place 1/2 of the dough onto it and cover with another layer of wrap. Roll the dough out between the layers of wrap with a rolling pin until it reaches about 12 inches by 12 inches square in size. Or in my case a nice roundish circle! Take the top layer of wrap off.

Sprinkle 1/4 cup of sugar cinnamon mixture over the dough.

To roll, lift the edge of the wrap and help the dough roll over itself. Try to get it as tight as you can.

Using a sharp knife, slice the dough into eight even pieces and place into a buttered 9×13 pan; Repeat with the second half of the dough.

Bake for 20 minutes.

While your rolls are cooling make your icing. Combine your sugar, vanilla, and milk; mix well. Add your softened cream cheese. If to thick add a bit more milk. This should be pourable icing.

Pour icing over cinnamon rolls while they are still hot.

ENJOY!