We B Gluten Free

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 about Butterfinger 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...

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                           ...

  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. 

  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!! 

 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! 

 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 ...

              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 c...

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.