GF Apple Dump Cake

Yes I’m just this lazy and yes, 

totally worth it🍏🍎

Heat the oven to 350°F. Spray a 13x9-inch pan with cooking spray. 

Spread 4 cups of sliced apples (I used an assortment)evenly in bottom of pan. 

Top with GF Betty Crocker Yellow Cake Mix (dry). Shake the pan to cover apples evenly. I used a fork to toss a bit. And I tossed a bit here and there on the counter for good measure. 🙄

Pour melted butter over the pan of coated apples, tilting the pan to cover as much of the top with butter as possible. 

Optional - Add your favorite Toll House Morsels (in with the apples or sprinkle on top). I sprinkled the Toll House Butterscotch Morsels over the top.

And I am dreaming aboutButterfinger Baking Bits 😱

Bake 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges.

Let it rest for 10 minutes before cutting. 

And if you are a serious desserter, top with caramel, cinnamon, spice or vanilla ice cream. Or  drizzle caramel, chocolate or your favorite sauce. And there is always whipped cream!!! 

Enjoy.

GF Pumpkin Chocolate Chip Cookies

These cookies are soft and loaded with pumpkin pie spices. And then there is the chocolate!  This is my favorite fall, football opener, thinking about decorating treat! 

Servings: 30 cookies (if you use a scoop and don’t eat the dough) 

Ingredients

• 2 cups (248g)   Bobs Red Mill Gluten Free

                                 1 to 1 Baking Flour

• 2 tsp baking powder

• 3/4 tsp baking soda

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/4-1/2 tsp ground cloves

• 1/2 tsp salt

• 1/2 cup (100g) granulated sugar

• 1/2 cup (110g) packed light-brown sugar

• 1/2 cup (120ml) vegetable oil

• 1 large egg

• 1 tsp vanilla extract

• 1 - 15 oz can pumpkin puree

• 1 1/2 - 2 cups (255g) Nestle Toll House 

                                  Semi-sweet Morsels

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper. 

In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.

In a separate bowl blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg and vanilla then blend in pumpkin puree. 

With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed. The batter will be wet. 

With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 

Drop dough using 1 Tablespoon scoop at a time onto baking sheets lined with parchment paper, spacing cookies two inches apart. 

Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 

Allow to cool several minutes before transferring to a wire rack to cool. 

Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).

Notes

1. Use the scoop and level method to measure flour. If you are in a very dry climate you can reduce flour by a few tablespoons.

2. Use canned pumpkin for consistent results

Nutrition Facts(Best estimate)

1 cookie = Calories 147

- Calories from Fat 63

Fat 7g

Saturated Fat 5g

Cholesterol 5mg

Sodium 74mg

Potassium 125mg

Carbohydrates 18g

Fiber 1g

Sugar 10g

Protein 1g

Roasted Spicy Cauliflower and Sweet Peppers

 

Oven on to 400 degrees

In a roasting pan:

1 head cauliflower cut up

6-8 mini sweet peppers, sliced lengthwise into

       3-4 pieces, remove seeds

4 carrots, peeled and diced

Toss all in Olive Oil

Himalayan Salt and Pepper to taste

Roast for 30 minutes, toss a couple times during the roast

While the veggies are cooking make the sauce.

2 Tbsp lemon juice

2 Tbsp Sesame Oil 

2 Tbsp water 

2 Tbsp Sriracha Hot Chili Sauce (more if you like 

   sweating)  

1 Tbsp Tomato Paste

2 Tbsp Olive oil

1 1/2 Tbsp pure maple syrup

1 tsp garlic powder

1/2 tsp Paprika

Salt, to taste

Place cooked veggies in a bowl.

Add 2 Tbsps Dalmatia Fig Spread , mix well.

Stir sauce then drizzle about 4Tbsp over veggies. Stir. Add more as desired. 

Place remaking sauce in a storage container and refrigerate. 

Sprinkle sesame seeds over top if desired. 

GF Chicken Pasta Delight

 

1 pound chicken cubes seasoned with Lawry’s Seasoned salt

    - Cook in Fresh Finds Canola Oil until no longer pink

    - Place in bowl and set aside

Cook 1 bag Delallo Fusilli Pasta

    - Drain and set aside

Next….

8 oz Mushrooms, Sliced

1 large purple onion, diced

8 small sweet peppers, sliced

1 cup baby broccoli tops

1 Tablespoon Olive Oil

2 Tablespoons butter

     - place all in the pan and sauté for 4-5 minutes

Add chicken to pan

Next Add:

1 can Pacific Foods Organic Cream of Mushroom soup

3 Tablespoons Fresh Finds Chicken Soup Base

3-4 cups water

      -Bring to a boil then lower heat 

Add the Fusilli to the pan, mix in then reduce the heat to simmer for 10 minutes

Finally….

Add 1/2 cup Greek Vanilla yogurt, stir in well

      - Simmer 3-4 more minutes then turn off heat

Enjoy!! 

GF Beef and Brussel Sprout Stew

 Ok,

Brussel Sprouts? 🫣🫢 Well guess what, you will love them! In this! 😁

Easy Crockpot Dinner. Let me know what you think!

1 lb stew meat

12-14 Large Brussel sprouts, trim the end and 

           cut in half long way

1 can Diced Tomatoes 

1 Large Celery Root, peeled and cubed

6 cups water 

6 tsp #OrringtonFarms Beef Broth & Seasoning Mix

1-2 tsp Himalayan Salt

Cook 4 hours on low. My crockpot still bubbles lightly on low. 

The temperature check was 196F! 

We like more of a stew than a soup so just before we turned the crockpot off to thicken it up I added 

1/2c #OrringtonFarms Brown Gravy Mix

Amazing!!!This would be great with GF Biscuits or rolls. 

We LOVE #MisfitsMarket who supplies me with the most wonderful fruit, vegetables and other grocery items. Because of them I am enjoying new dishes and vegetables like the Brussel Sprouts and Celery root! 

GF Banana Chocolate Chip Muffins

 Oh my! They’re a hit!!

So for me, it’s all about taste, texture, and whether or not my husband can tell it’s gluten free! 🤣🤣 These passed both tests. Easy recipe and bake. 

Oven on to 375 F

Spray pans with Pam Butter Flavor.

Dry Ingredients

2 cups Bob’s Red Mill Gluten free 1to 1 Baking Flour

2 Teaspoons Baking Powder

1/2 Teaspoon salt

- mix together and set aside 

Moist Ingredients 

1/2 cup butter, softened

1 1/2 cups sugar

- mix together well until creamy 

2 large eggs

1/2 cup Buttermilk

- add to butter and sugar, mix well

4 bananas

- break into pieces and add to moist ingredients. 

  Small pieces ok.

ADD Dry ingredients and mix well.

1 cup chocolate chips

- fold chips in using a spatula

Lick the beater if needed. You know you want to. 

Fill muffin tins 3/4 full. They will ‘grow’. If you fill them up you may need to add oven cleaning to your chores when you are done. 

Bake them 25-30 minutes or until golden brown. 

Cool on a baking rack and enjoy!!!

Chocolate (Mini-Bundt) cakes

              I used my Pampered Chef Mini Fluted Cake Pan

I overfilled the bundt cups just to see if they will overflow. 

Yes, it is true, if you overfill the cups they ‘may’ spill over! 

Note to self, I do not have a self-cleaning oven🥹

The most beautiful, soft, moist, glorious cakes😍

Ingredients

• 2 cups Steves GF Cake flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon AfricaFe
• 1 cup buttermilk
• 1/2 cup vegetable oil or canola oil, or melted coconut oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Buttercream Frosting Recipe

Instructions

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  

For the chocolate cake:

• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  
• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
• Frost cake with Chocolate Buttercream Frosting.

Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! 

Freezer Friendly

Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.

My favorite GF Party Mix

My mama’s from the south and learned to cook from her mama! So there’s no measuring so to speak. I may not have measured exactly 🤭😁but… have fun! 

Rice Chex 6c

Corn Chex 6c

Honey Nut Chex 6c

Pretzels 8 oz bag (I use gluten free Snyder sticks) 

Deluxe Nut mix 24 oz jar/can 

Cauliflower Crackers Cheddar ( 1-4 oz box) 

Butter 16 T

Worcestershire 4-5 T

Lawreys Seasoned Salt 2-3 T

Onion powder 3 t 

Garlic powder 4 t

1. Pour all your dry products into pan except cheese crackers.

2. Melt the butter. 

3. Add Worcestershire and seasonings. Mix well. 

4. Pour over mix and toss. 

5. Bake it in the oven 250 degrees for 1 hour, stir every 15 minutes. 

6. Add cheese crackers at 30 minute mark. 

7. Pour out onto paper towels to cool. 

8. Eat until you can’t eat more. (My neighbors tell me this can’t happen)

9. Store! Lasts a long time in Tupperware.