Monday, May 24, 2010

Can't tell the difference Gluten Free Chocolate Cake


1 Box of Devil's Food Cake Mix
1  3.8 ounce box of Jello Pudding (Devil's Food flavor)
1/3 cup Sugar
4 eggs (Alt: 2 Tablespoons Flax Meal, 6 Tablespoons Water)
1/2 cup Oil
1 cup Sour Cream
1 T Vanilla Extract

Combine ingredients. 

Pour in equal amounts into greased 8" cake pans or 18 cupcake papers.

Bake at 350 degrees for 41 to 46 minutes.


Note: Eggless batter will be thick.  It needs to be thick or it will flop.  

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Menu Plan Monday: Week of May 24th, 2010

Monday:
Oatmeal Parmesan Chicken Nuggets
Home Made Oven French Fries
Broccoli
Chocolate Cup Cakes

Tuesday:
BBQ Pork
Zucchini Sautee
Baked Beans
Green Salad (from our garden)

Wednesday:
Church

Thursday:
Balsamic Chicken
Parsley Potatoes
Corn
Garden Fresh Green Salad

Friday:
Pizza
Garden Fresh Green Salad

Saturday:
L: Hamburgers
D: Taco

Sunday:
L: Hotdogs
D: Italian

Up Next:

Monday:
Risotto Primavera

Tuesday:
Chicken and Dumplings

Wednesday:
Church

Make Head Plans

My make ahead plans for the week involve breakfasts.  I want to make ahead as much as possible for breakfast so Im not cooking and cleaning up after all day of the summer.  I'd like to come up with 7 and make enough for the 8 week rotation.

My children's favorite breakfasts are biscits and sausage, blueberry muffins and yogurt, Fruit & Yogurt Parfait, Pancakes, cereal and eggs.

I need to re-do the blueberry muffins.  The trial recipe I did last wee were awful.  I found it on one of my favorite Gluten Free blogs but, YUCK.  I'm going back to Pamela's.  I like her mix for muffins and will stick with them.


  1. Double batch of Blueberry Muffins. 
  2. I need to work on  a gluten free cut biscuit this week too.  
  3. Triple Batch of Pancakes


Lunches for the summer will be Gluten Free Corn Dogs.  I'm going to poke a stick in the mini dogs and use my jiffy corn bread mix and fry.  I'll work on a big batch of those. some time soon.  I'm going to try to make ahead the cheese bread rolls ahead of time to use for little pizza's.  GF mac and cheese (Annies) with chicken drummies are no the menu as well as sandwiches.  I'm thinking Deviled Eggs would make a nice lunch too.

I'm on the hunt for new ideas the kids will love. Print

Monday, May 17, 2010

Menu Plan Monday: Week of May 17th, 2010

Im going to have company for the next two weeks so you will notice dessert show up very frequently in my menu during this time.

FYI: I tried Pineapple Upside Down cake this week made from Betty Crocker Gluten Free Yellow Cake Mix and Betty Crocker Gluten Free Brownies.  I want to shout from the roof tops, they were SOOoooo Good!!!!

Monday:
Meatloaf
Mashed Potatoes
Green Beans
Rice Pudding


Tuesday:
Oatmeal Parmesan Breaded Chicken Tenders
Parsley Red Potatoes
Buttered Corn
Fresh Baked Rolls
Lemon Meringue Pie


Wednesday:
Church Dinner


Thursday:
Gnocchi
Meat Sauce
Tossed Salad
Garlic Bread Sticks
Oatmeal chocolate chip cookies


Friday:

Grilled Marinaded Sirloin Steak
Twice Baked Potatoes
Green Beans
Tossed Salad



Saturday:
Home Made Pizza
Tossed Salad
Pineapple Upside Down Cake


Sunday:
BBQ pork
Baked Beans
Cole Slaw


Lunches
Vegan Pasta E. Fagioli Soup
Salad
Bread Print

Wednesday, May 12, 2010

Frugal Swiffer Wet Cloths


Gross isn't it?  Picture of my dirty mop!  LOL.

My friend Melanie created a solution to the Swiffer wet cloth purchases.  She crochet'ed herself a solution. I LOVED this idea. I really hate when I need to do a quick mop and discovered I have run out of cloths. Even list keeping control freaks like me have this happen on occasion.  The cheap frugal part of me hates  that I have to keep buying them in the first place.  She is a crocheting genius I tell ya!

I have put it to work and it keeps up with me.  Cleans the floor nicely.  Does not leave puddles on the floor at all.  Amazing what a bit of wool can absorb.  Then when I'm done I just toss in in the wash (do not dry it though, it will shrink).  Its similar in theory to the steam mop I use.  But the steam mop is a big ordeal and takes a while since the small water reservoir does not last long.  I like the swiffer for before bedtime or if somebody calls on their way over and you only have 5 minutes.

It reminds me of the old Mop and Glow theory.  Squirt on the floor, mop with your trusty mop and its so quick and easy. If you like this idea, you should head on over to visit Melanie and ask her to make you one too!

I am posing this to We Are That family's Works for me Wednesday.
and
Life As Mom's Frugal Friday.





*Note, Cloth's are spelled incorrectly in the net address bar on purpose.  I do not want Swiffer corporate angry at me for suggesting a method that will hurt their profits :-). Print

Friday, May 7, 2010

Home Made Gluten Free Pop Tarts

It is no secret that I do not like my children having processed foods.  My husband does not want them to have HFCS.  My son loves pop tarts though.  He has been asking for them allot lately.  I thought to myself, "I'll go to the whole foods store and look for a healthier option".  No such option could be found.  All of them had HFCS or some strange ingredient.  Then I found a blog.  THIS blog.  She made her own pop tarts.  I had to try making them.


2 cups Flour (I used GF Tom Sawyer but regular is the same measurement)
1 cup butter
1 oz Milk
1 egg
1/2 teaspoon Salt
1 Tablespoon Sugar
1 teaspoon Xanthan Gum

Add flour, salt, sugar and butter into food processor.  Pulse until butter is incorporated into flour and forms small beads the size of peas.  Add milk and egg.  Mix until just incorporated.  Dough should hold together when squeezed in your fist.

Divide dough into 10 ounces each (approximately).  Chill one while you roll out the other into a 3 x 5 rectangle.  

Please note, Gluten Free flour is very difficult to deal with.  It will crack, OFTEN.  It mends nicely together though.  Just take a piece from the ends and pinch it onto crack to mend.  Rolling will hide the mend entirely.  Go gently.  Perseverance is the key here.  Roll, turn, roll turn, roll turn. I use a very large outdoor quality spatula to move the dough around without breaking. Use rice flour for the roller and spatula.





I cut the dough to a rectangle and then 7 x 12 centimeter squares.  Each section made 4 pop tart tops and bottoms.  Please note: you will need a separate top and a separate bottom.  Gluten dough will fold nicely so you wont need to make that middle cut.  Gluten Free dough will NOT fold.  You have to lift each piece gently off the counter with a spatula.

Brown Sugar Filling

1/4 cup brown sugar
1 Tablespoon Cinnamon
2 Tablespoons Flour

Chocolate Filling

6 squares Semi Sweet Chocolate
2 tablespoons Milk
(I bet a tablespoon of Peanut Butter would be good too)

Microwave for 30 seconds.

I spooned 2 teaspoons of filling in the middle of one side.

Beat an egg with a bit of water.  Cover tops and area surrounding filling with egg wash.  Use that long spatula again to lift the top off the counter.  You could try to flip that egg wash side down onto the filling.  I did not take any chances.  I placed the top gently on my hand and flipped it over by hand.  Brush egg wash on tops of pop tarts.



 Use spatula again to lift pop tart onto baking pan lined with greased parchment paper.  Press to seal edges.  Edge with a fork



Do you see how ugly this top was.  I flipped it over on the pan.  The underside was still lovely.  

Bake at 350 for 20 minutes.

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Tuesday, May 4, 2010

Shepherd's Pie


2 Tablespoons Olive Oil
1 medium onion, diced
2 clove garlic, minced
1 lb ground Beef
1 teaspoon Salt
1/2 teaspoon black Pepper
1 cup Broth
2 Tablespoons Corn Starch
2 Tablespoons Worcestershire Sauce
1 teaspoon Mrs. Dash
1/2 cup Peas
1/2 cup Corn
2 pounds Potatoes, peeled and diced
4 Tablespoons Butter
1 Egg Yolk

Boil potatoes in water until for tender.  Drain potatoes.  Mix potatoes, butter and egg yolks until smooth. Add milk if necessary to achieve proper texture.

While potatoes are boiling, add oil and onion to sauté pan.  Cook onions over medium high heat.  Once onions are translucent, add beef and garlic.  Season with salt and pepper.  Brown and crumble until the meat is no longer pink.  Mix broth and corn starch until combined.  Stir into beef mixture along with Worcestershire and seasoning and vegetables.

Layer meat in a casserole dish.  Spoon potatoes over meat and cover it entirely.  Cook at 350 for 30 minutes. Print
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