Friday, October 29, 2010

Fabulous Friday Favorites

I noticed around the blogsphere that lots of folks share their favorites on Fridays or Saturdays.  I think that is a great idea.  I found a bunch of great ideas this week I just had to share.

First up, Dr. Laura with her Cheesy Beef Macaroni.  This recipe actually SPOKE to me.  Looks like a home made version of what you get in the box.  Comfort food, pure and simple.  I love that she made a stash for the freezer as well. To make this gluten free, I would be using milk, flour and bouillon instead of the canned soup.
Crock pot baked potatoes,  what a BRILLIANT idea.  I seriously never thought of this.  A baked potato bar is one of our favorite church meals.  On busy days you can just toss them in your crock pot and forget about dinner entirely.  If you have not visited Joy in my Kitchen yet, you should!
Have you seen these adorable Halloween Pumpkin Cookies yet?  Hold them up to the window and the light shines through.  I happen to be working on mastering my Gluten Free Sugar Cookies as we speak.  Its not too late to whip up a batch and make them in time for Halloween!
And last, but not least.  Hoosier Home Made is serving up a fantastic Halloween Breakfast fit for a king.  Always an inspiration over at her place.  I love serving something special for breakfast  to my kids on the morning of a holiday.  They are going to be super surprised to see this.


I will be sharing this with:
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Wednesday, October 27, 2010

Johnsonville Sausage Pastaville Recipe Contest



How would you like a chance to win $10,000 in cash, second-place will receive $3,000 or even $2,000 for the third-place winner?  Three winners, $15,000 total cash.

Start with any familiar recipe – or develop a new one – and use delicious Johnsonville Italian Sausage, instead of ground beef, chicken or another protein, to add great flavor!

I have my Italian mother coming down at the end of this week and we will work on our ideas together and submit the best 2 or 3.  It will be real fun for us to be in the kitchen doing what we love best.  For another added twist, I also think I can keep these recipes under $10 dollars to add to my collection.

Do you have a great recipe you can submit?  Might as well go ahead and try!



Disclaimer: Johsnonville did not pay me or give me free product to share this with you, though I wish they had ~ hahaha.  I just think its a good idea if you are a foodie like me. :-)

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Tuesday, October 26, 2010

Cowboy Stew

Dinners for 10 dollars or less


Here is another recipe I brought over to my sister's house that day she called me for help.  Again, it is a use up all those extra cans in your pantry recipe.  My mother tells me that my Aunt Re has been making a version of this for some time now.  My Aunt Re is the fabulous cook in the family.  I remember eating at her house as a kid and walking away thinking I had just experienced something great.  This is a very economical dish that you can make that is sure to be a crowd pleaser.

The inspiration for the actual recipe below is from a recipe I found on Allrecipes that I have changed a bit.  My sister says this dish tastes like Chili to her.  Like a vegetarian chili.  Of course it has meat in there but it is also jam packed with vegetables.  It makes a HUGE pot that feeds my family of 5 twice plus a spare leftover lunch or two.




1 pound Ground Beef or Turkey
1 pound Kielbasa (or smoked sausage), diced
1 Onion, diced
1 14.5 ounce Can Diced Tomatoes
2 Cans Diced Potatoes
1 Can Pinto Beans (or any kind you like)
1 Can Corn
1 Can Diced Tomatoes with Green Chili Peppers
1 Can Mixed Vegetables
2 cups Water
1 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Chili Powder
Salt and Pepper to Taste


  • Cook and crumble brown beef and onion in a large pot over medium heat.  
  • Add the diced sausage.  Cook and stir until meat is no longer pink.
  • Add remaining canned goods and spices.  
  • Cover and simmer on medium-low for one hour, stirring occasionally.
  • This could also all be added to a crock pot and cooked on low for 6 to 8 hours.

Print

Monday, October 25, 2010

Bisquick Prize Pack Winner

Today is the big day.  It's the day I reveal the winner of the Bisquick giveaway.  I have 59 entries including one is under my mac and cheese recipe.  I had the opportunity to use this set up camping and it really was very nice to have around.  It was small enough to pack and the pancake wells made it perfect for cooking under less than perfect conditions (no batter rolling off the side of the pan).

And now the moment you all have been waiting for.  Congratulations Kelly at #38.


Kelly left the following comment:




Kelly, you did not leave me your address nor link to a web site.  Please contact me within 48 hours.

Thank you everyone for participating. Print

Sunday, October 24, 2010

Menu Plan Monday - Week of October 25th, 2010


I'm exhausted from camping and I am literally tossing this together haphazardly because I have to.  :-D. Next big event is Son's birthday on Saturday.  You will notice my added work load noted below each day.





Monday:
Today we are having our Cub Scout Pack Halloween Party.  It must be a quick and easy dinner.  We have not had Rosemary Chicken in a while so I think we will add that to the menu.  I'll serve it with a new side dish I found (Finding Joy in my Kitchen), Cheesy Green Bean Skillet, along with skillet Harvest Apples.  Oh, I'll making a special Halloween cake for the Allergy Kids.



Tuesday:
Chicken and Dumplings.  This is Bisquick's recipe and to date the best one I have tasted that was GF. OK, here is the truth.  My kids eat all the dumplings out leaving me leftovers that reminds you of a chicken stew.  I was thinking that I could use that leftover to transform into Chicken Pot Pie the next day.


Wednesday:
Church Dinner: Chicken Pot Pie.  This meal shall prove difficult. I'm not such a fabulous GF crust maker.  Are you out there reading with suggestions??

Birthday Work: Karate Ghi and Sword Sugar Cookies



Thursday:
Shepherds Pie.  Comfort food, pure and simple.  Everybody has their own version of this and there so many variations to make it wonderful.  Makes you want Apple Pie for dessert right?

Birthday Work: Bakerella's Pumpkin Pops for school, Bake Sheet Cake and crumb coat.



Friday:
Chicken Fried Pork Chops and Baked Macaroni and Cheese.

Birthday Work: decorate Karate Ghi Cake, Candy Sushi using cupcake pebbles and using up those camping marshmallows, Chop Stick Fruit Kabobs, Make Gluten Free Pizza, Order Balloons



Saturday (Happy 8th Birthday Son):
Lunch will be at our Church's Halloween Carnival - Chili.
Dinner is at Son's Birthday - Pizza & Fruit Kabobs.


Sunday:
My mother is supposed to arrive for a visit.  If I were a betting woman, I'd bet mother would want Spaghetti! Print

Monday, October 18, 2010

Lean Cuisine Santa-Fe Style Rice and Beans copycat recipe

Dinners for $10 or less

It all started out with my sister. She has fallen on hard times lately, her husband lost his job. They were fresh out of "freezer" foods. She was in desperate need of low cost meals to feed her family and asked me to help. My sister works full time at a job that is 1 hour away from home. Searching for deals is not something she can fit into her schedule. She just does not have the time or energy. What she needs are meals that are cheap without coupons.  There are lots of resources out there for meals that are inexpensive.  One of my favorite go to places is the $5 dollar dinner Mom.

But hey, I think to myself, I have a recipe or two that fits the bill.  So with recipe in hand I went out to the store to search out the ingredients.  If you are a local to my town, you may have seen me that day with recipes in hand :-).  I checked each recipe out separately so you can see the sales slip.  See the total below?  I did not include the cheese, cheese is not frugal at $2 to $3 a pack.  I did happen to get a bunch of Velveeta crumbles though for $.79 a pack with a $5 off 5 coupon.  But she is not a coupon-er remember?  She had few crumbles of cheese in the refrigerator and a few tablespoons of sour cream which she used as topping.  My sister thought this recipe was a keeper and asked me to come back and make it again next week.



I will never forget the first time I attempted to serve Rice and Beans to my husband. He looked in the pot and asked where the meat was. I had to laugh out loud. He is definitely the meat and potatoes kind of guy. He is, however, always grateful to have a nice meal cooked for him so he graciously tried it. You know what happened after that? He came back and said, "you know, that was very good after all". Indeed it is.

The inspiration for this recipe is my favorite fast food freezer meal from Lean Cuisine.  This is my Lean Cuisine Santa-Fe Style Rice and Beans copycat recipe.




2 cups white or brown rice (uncooked)
4 cups Water
1 (8 ounce) can tomato sauce
1/2 cup salsa
1 tablespoon onion flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper or red pepper flakes
1 can black beans, slightly drained
1 can kidney beans
1 can corn
1 teaspoon salt
Black pepper to taste
1/2 cup grated cheese
1/2 cup sour cream


  • Combine all of the ingredients in a large saucepan over medium-high heat.
  • Bring to a simmer and reduce heat to low.  
  • Cover and cook on low, stirring occasionally, for 15 to 20 minutes.
  • Add cheese and sour cream (optional, and not included in low cost recipe) and mix well.

To serve the next day or from the freezer, top with a mexican blend of cheese and heat in microwave for a few minutes.


    Print

    Sunday, October 17, 2010

    Menu Plan Monday: Week of October 18th, 2010


    We are so excited to be able to go Camping this weekend with my son's Cub Scouts Group.  I am going to be baking Hotdog Rolls this week, making pancake batter, scrambling eggs to have it ready in the container.  I will also be packing the gear.  Busy, Busy, Busy! My son respectfully requested we not survive on hotdogs and smores alone.  LOL.  So marinading some chicken is in order too.  I also love to take some baked potatoes sliced, buttered and onions on top.

    My son's birthday is also fast approaching.  Next weekend is camping, weekend after is his birthday.  YIKES, that went fast.  I'm pretty much ready.  That week when I return from camping will be crazy busy too.  I have to make his sugar cookie with royal icing favors (karate Gee and sword).  I have to make his Karate Gee cake, candy sushi, chop stick fruit shish kabob's, put favor bags together and order the balloon bouquets.  Busy, busy, busy.   Once that is done, I will be dumped right into the holidays.  But you know I live for that.


    Monday:
    I volunteered to cook the church dinner on November 10th and selected Roast Beef as the entree.  I felt like it was high time I did a trial run of the whole thing.  That means tonight we are having Crock Pot Roast Beef with mashed potatoes.  Texas Sized Pineapple Upside Down Cupcakes for dessert.


    Tuesday:
    No doubt we will have leftover Beef.  So Philly Cheese Steak Soup is in order.  I'll bake fresh rolls to go with it.  I can make a double batch of bread dough and keep half in the fridge.  It should keep there nicely until I'm ready for it again Thursday.

    Wednesday:
    Church Spaghetti Dinner.  This should be easy to duplicate.  I am just going to boil up some pasta and bring it along.



    Thursday:
    I don't want to make a big mess while packing to go camping so I am just going to toss some Hamburgers on and serve them french fries.  It does require rolls to be made, but I was going to be making Hotdog rolls anyway for the trip.


    Friday: Camping
    L: On the road to the camp site
    D: Hotdogs / Smores

    Saturday: Camping
    B: Eggs and Potatoes
    L: Sauteed Marinaded Chicken
    D: Hobo Packets (Cubs Make)

    Sunday: Camping
    B: Pancakes
    L: On the way home


    For more Menu Plan ideas visit:



    Print

    Thursday, October 14, 2010

    Gluten Free Bisquick Review and Giveaway


    I was truly thrilled that I was chosen to participate in the My Blog Spark for Betty Crocker’s Gluten Free Bisquick. I love My Blog Spark and I really do appreciate the opportunity to bring my readers all the wonderful giveaways and product reviews they have to offer.

    This has not been my first time trying out Bisquick Gluten Free baking mix and sharing my findings with all of you. In fact, I keep Betty Crocker’s Bisquick Gluten Free baking mix around and use it for various things.

    Lined up here are a few of my top favorite ways to use Betty Crocker Gluten Free Bisquick:


    It does a wonderful job replacing the wheat flour to thicken my Roux or white sauce in Fettuccini Alfredo.



    I also use it to thicken other sauces such as in my Sweet and Sour Chicken



    It is a key component in my Home Made Macaroni and Cheese



    Rocked my world by bringing back the Chicken and Dumplings dish with light and fluffy dumplings.



    It also happens to make one pretty awesome Cinnamon Streusel Coffee Cake.





    And last but not least, the pancake.  In this case, Banana Walnut Pancakes.


    To find other great recipe tips and ideas, visit www.bisquick.com/glutenfree. There, you´ll find countless gluten-free recipes for family favorites such as Gluten Free Strawberry Shortcakes and Gluten Free Pizza Crust, using Bisquick Gluten Free baking mix.

    What I love the most about Gluten Free Bisquick is that it is available in my local Walmart. Until Gluten Free Bisquick I could not source a gluten free pancake/waffle mix locally. Busy moms will love the convenience. No need for several bags of various specialty flours to blend or combine to make a simple batch of pancakes.

    Buy it:

    Do you want to try the new Betty Crocker Gluten Free Bisquick for yourself? Just click HERE to print a coupon courtesy of My Blog Spark.



    Win It:

    One lucky winner will win a prize pack like the one pictured above.

    Along with a full sized box of Bisquick Gluten Free baking mix you will receive a heavy duty, 2 pound, Cast aluminum, silver dollar pancake pan.  It makes Seven 3-inch pancakes and can be used with any pancake recipe.  After I seasoned the pan according to package directions, the pancakes cooked up perfectly and did not stick at all.  I think this pan will make a great addition to our camping trip this month!

    Also included is a Tovolo pancake pen to create the perfect circle or custom pancake designs.  This product would also be ideal to use for your fancy seasonal pancake molds (shapes). But don't stop there.  Draw pancake messages on your fry pan for a cute, pick-me-up breakfast idea or use it to perfectly fill your muffin cups.  I think it would also be a great Funnel Cake tool.  Pre-make your pancake batter and take it along with you on a camping trip.  If you don't use all of your pancake batter up, put the cap on and store the rest in the refrigerator.  No need to make up batter each morning.

    And finally a really nice Orka, all-silicone, wide pancake flipper.

    Would you like to win one?
    • To enter, leave a comment sharing with me what you plan to make with the new Gluten Free Bisquick baking mix.

    For Additional Entries:

    • Like Bisqick on Facebook and share this giveaway on their page. (Leave me a comment and let me know you have done so).
    • Follow @Extraodinrylife on Twitter. Tweet something like: #Win a #Glutenfree Bisquick #giveaway from @Extraodinrylife sponsored by #bettycrocker and  #myblogspark. (Leave me a comment and let me know you have done so).
    • Follow my blog via Google Friend Connect. (Leave me a comment and let me know you have done so).



    Please note:
    • Each entry requires a separate comment.
    • Giveaway ends on Monday, October 25, 2010.
    • Winner will be selected by Random.org and contacted by email.
    • Winner will have 48 hours to respond to claim your prize!

    Disclaimer: Bisquick provided me with the product. Information and prize packs were provided through MyBlogSpark.
    Print

    Monday, October 11, 2010

    Oatmeal Parmesan Crusted Chicken Cutlets

    This is my children's favorite dinner.  I found a recipe once that suggested adding Oatmeal to the breading for your fried chicken.  I already use Oats in my meatloaf, why not this?  So we gave it a try.  You know what?  We never really missed the breadcrumbs.  So here it is, my new favorite breaded Chicken Recipe.



    1 cup Oats
    3/4 cup grated Parmesan cheese
    1 teaspoon chopped fresh thyme
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 pound chicken breast tenders
    1 Egg, Beaten ( then place in shallow bowl)


    • Preheat 1 inch of Olive Oil in a fry pan to warm up.
    • Place oats in a food processor, and process for 20 seconds or until coarsely ground to fine powder (depending on your preference).
    • Add parmesan cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
    • Dredge chicken in Egg and then in oat mixture.
    • Place tenders in frying oil and bake for 2 to 3 minutes on each side or until browned.

    I will be sharing this with the following blogs:
    Print

    Sunday, October 10, 2010

    Menu Plan Mnday: Week of October 11th, 2010


    It is still warm here where I live.  Last Saturday at the Fall Festival it was 90 degrees.  HOT.  Too hot for fall.  I really can't wait until low 80's and below.  We are going camping in two weeks.  For sure it will be way too cold to camp by then :-D.

    Wednesday's church dinner always proves to be a challenge.  My daughter can not eat what is served but still wants to be a part of the warm family feel of the sit down dinner.  So I end up copying what is being served in a Gluten Free version and taking it with me.  Then the Kitchen Volunteers "serve" her the Gluten Free dinner though the service window like everybody else so she "feels" like she is getting the same.  It's a crazy, extraordinary, gluten free life I know.  If you have a Gluten Free kid, then you know too.


    Monday:
    Starting the week off right, kiddie comfort food.  They love home made breaded chicken.  Growing up my mother called it Chicken Cutlets.  I think Macaroni and Cheese is in order too.  Maybe brownie bites for dessert.  Our Kroger had 6 boxes of Betty Crocker Gluten Free Brownie mix on the clearance rack for $2 a box.  You know I bought all but one. :-).


    Tuesday:
    Our little town is having it's Annual Chili Cook Off next weekend.  In honor of this event, I'm having our favorite White Chicken Chili this week to kick it off. I'll serve it with Bob's Red Mill Cornbread mix.  We never tried this brand before.  I usually make my own Gluten Free Jiffy Corn Bread Mix.


    Wednesday:
    Church Dinner.
    This week is Pancake Dinner.  I guess I am going to be making Gluten Free Pancakes for dinner and taking them along.


    Thursday:
    Twice Baked Pork Chops. Pork chops are pan fried with a crust and then left to marinade in the oven until tender in a lovely white wine and cream of mushroom sauce.  Served with a side of wild rice.


    Friday:
    Pizza and a good movie.  Either Redbox or Netflix.  Friday is our only night off and we really look forward to it.

    Saturday:
    Chili Cook Off for Lunch.
    Ground Beef something or other for Dinner.

    Sunday:
    Potato Soup for Lunch with Fresh Bread.  I'm going to use my crock pot and bread machine to have a nice lunch ready for when we come home.
    Pasta for Dinner.



    Print

    Saturday, October 9, 2010

    Kinnikinnick Vanilla Glazed Donuts Review

    The lovely church we attend offers donuts every Sunday that my daughter cannot eat and it upsets her a little.  So imagine my excitement when I was in the grocery store this week and saw the Kinnikinnick Vanilla Glazed donuts in the freezer section.   I had to give them a try.

    Right after school that day we placed two frozen donuts on a plate and warmed them up for a minute.  I served the warm donuts to my children and do you know what my son (who gets to eat the Sunday donuts) said?  "Mom, these are better than REAL donuts."

    So there you have it. Kinnikinnick Vanilla Glazed Donuts are worth the investment. Print

    Gluten Free Strawberry Cake Recipe

    A Doctored Up Gluten Free Cake Mix Recipe.

    Every time my daughter has a birthday or special occasion, she needs a PINK cake.  This is my quick and easy go to recipe for a girly Strawberry Cake recipe.  It turns out really moist and delicious.  You really would never know you used a yellow cake mix to start with.



    1 box of Betty Crocker Gluten Free Yellow Cake Mix
    1 3.8 ounce box of Strawberry Jello mix
    1/3 cup Sugar
    4 Eggs
    1/2 cup Oil
    3/4 cup Pureed Strawberries
      (if using frozen, use thawed juice, otherwise add a 2 tablespoons of water to puree berries)
    1 teaspoon Strawberry Extract

    • Add Strawberries to food processor to mash, adding a few tablespoons of water as necessary.
    • In a large bowl, combine the cake mix, gelatin powder and sugar. Mix to combine.
    • Add eggs, oil, and extract.
    • Beat on low speed for 3 minutes or until incorporated.
    • Add pureed strawberries into cake batter.  
    • Mix until everything is fully incorporated and all of cake mix is pink.
    • Pour into two greased 8-inch round baking pans.
    • Bake at 350° for 41-46 minutes. I find that cakes with fresh fruit added take the full time to set up properly.  Cake is done when a toothpick comes out clean.
    • Cool for 10 minutes before removing from pans to wire racks to cool completely.

    For other Great Strawberry recipe ideas, head on over to Friday Foodie Fix where Strawberry is the main ingredient.
    Print

    Friday, October 8, 2010

    Gluten Free Lemon Cake recipe with Lemon Filling

    This is a two layer cake with a lemon curd filling.  It is sweet and zesty with a wonderful Lemony flair.



    Cake:
    1 package of Betty Crocker Gluten Free Yellow Cake Mix
    1 3.8 ounce box of Jello Lemon Pudding
    1/3 cup Sugar
    4 eggs
    1/2 cup Oil
    3/4 cup Water
    1/2 teaspoon Lemon Extract

    Filling:
    3/4 cup granulated sugar
    2 tablespoons cornstarch
    1/8 teaspoon salt
    3/4 cup cold water
    2 egg yolks, slightly beaten
    1 teaspoon grated lemon peel
    Juice of medium lemon
    1 tablespoon butter or margarine


    • Heat oven to 350 degrees.  Greece 2-8" cake pans.
    • Add Cake Mix, Jello Pudding, Sugar, Eggs, Oil, Water and Extract to mixing bowl.  Mix for 2-3 minutes or until well combined.
    • Divide batter evenly between two pans.  Bake for 41 to 46 minutes or until toothpick inserted in center comes out clean.
    • While baking make filling. In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Chill in refrigerator until ready to use.  You, of course, could use prepared store bought filling as well.
    • Cool layers completely and add first layer onto plate or cake stand.  Spread a nice thick layer of the lemon filling on top and place back into the refrigerator for 15 minutes to set. Top with remaining layer and frost with Betty Crocker Lemon Frosting.
    Print

    Thursday, October 7, 2010

    Gluten Free Pineapple Upside Down Cake Recipe

    This is a slight variation to the super Betty Crocker recipe.  I like pudding in my cake mix.  I find that it helps smooth over the grittiness.  I also like adding crushed pineapples to my cake to give it more of a pineapple flair.  If ever I wanted to really impress my mother, I would make this for her.  This is her all time favorite cake.  Being gluten free really does not make a difference here.




    1/4 cup Butter (4 Tablespoons or half stick)
    2/3 cup Brown Sugar
    2 Tablespoons light Corn Syrup
    1 can of Pineapple Rings in juice (reserve juice for cake)
    Marachino Cherries

    1 3.8 oz. box of Vanilla Jello Pudding
    1/3 cup Sugar
    4 Eggs
    1/2 cup Oil
    1 8 oz Can Crushed Pineapple in juice
    1 Tablespoon Vanilla


    Preheat oven to 350 degrees.

    In 9-inch square pan, melt 1/4 cup butter in oven or microwave.
    Stir in brown sugar and corn syrup; spread evenly in pan.
    Arrange pineapple slices on brown sugar mixture. (I like to fill in the blanks with broken bits of a slice)
    Place cherry in center of each pineapple slice.
    Combine cake mix, pudding mix,  sugar, eggs and oil in stand mixer with whip attachment.
    Mix for 3 to 4 minutes.
    Add can of pineapple to measuring cup and enough juice from pineapple rings juice to measure 3/4 cup.
    Add can of crushed Pineapple and just incorporated.
    Pour batter over Pineapple/Cherry/Sugar.
    Bake for 41 to 46 minutes or until toothpick inserted comes out clean.
    I find that cakes with fruit added take the longer of the time frame.


    Print

    Wednesday, October 6, 2010

    Warm Caramel Apple Cake Gluten Free Cake Recipe

    Next up for the fall harvest is a Warm Caramel Apple cake using the gluten free yellow mix.  Easy simple alterations to make something ordinary into something Extraordinary. Lately I have been focusing on the Fall.  Its Apple Harvest time and I'm thinking of Caramel Apples.  What could be a better use for those last two Granny Smith apples than a Warm Caramel Apple Cake?




    Caramel:
    1/2 cup Butter
    1/4 cup Whipping Cream
    1 cup Brown Sugar
    1/2 cup Chopped Pecans
    2 Large Apples (2 1/3 cup Peeled and Sliced)

    Cake:
    3.8 oz Box of of Jello Pudding (I used White Chocolate, no reason why)
    1/3 cup Sugar
    4 Eggs
    1/2 cup Oil
    3/4 cup Milk
    1 T Vanilla
    1/4 teaspoon Apple Pie Spice

    Topping:
    2/3 cup Fluffy White Frosting
    1/2 cup (Frozen & Thawed) whipped Topping
    Caramel to Drizzle
    • Heat oven to 350 degrees.  Combine Butter, Cream and Brown Sugar in small sauce pan over low heat, stirring occasionally.  Once butter is just melted and sugar melted, pour into a 11 x 7 x 2 baking dish.  Sprinkle with pecans and top with sliced apples.
    • In a large mixing bowl, add cake mix, pudding, sugar, eggs, oil, milk, vanilla and spice.  Combine with mixer on low speed for 2 minutes and well combined.  Carefully spoon batter over apple caramel mixture.
    • Bake for 41 to 46 minutes or until toothpick inserted near center comes out clean.  Cool in pan for 10 minutes.  Loosen sides of cake from pan with butter knife.  Turn cake over on platter and let remain for a minute to allow all the caramel to drizzle over cake.
    • In a small bowl mix frosting and whipped topping.  Serve cake warm topped with frosting mixture drizzled with caramel topping.

    *edited*
    I just recently noticed that BC now has a similar version of this recipe posted.

    Print

    Tuesday, October 5, 2010

    Gluten Free Pumpkin Spice Cake

    First in line and just in time for the fall is a wonderful Pumpkin Spice Cake. I'm in love with this recipe.  It really did turn out better than my expectations.  I think it would make a super awesome Pumpkin Spice Muffin for the Thanksgiving Holidays.

    I like to add pudding to the batter of the Gluten Free cake mixes.  I think it smooths over the grittiness I tasted in baking it according to the package directions.  It does make the cake a tad bit more dense.  Traditionally wheat based cakes are lighter.  That is OK, I actually like my cakes a bit on the dense yet moist side.  I think its perfect.  Not quite pound cake quality, not so light that you wonder where the cake went.  It ends up in the middle somewhere as a nice happy medium.





    1 box Betty Gluten Free Yellow Cake Mix
    1 3.8 oz. box of Pumpkin Spice Flavored Jello Pudding (seasonal flavor)
    1/3 cup Sugar
    4 Eggs
    1/2 cup Oil
    1 cup Pumpkin Puree
    1/4 teaspoon Pumpkin Pie Spice


    • Combine ingredients and whip for 3 to 4 minutes.
    • Pour in equal amounts into greased 8" cake pans.
    • Bake at 350 degrees for 41 to 46 minutes.

    I will be sharing this with the Pumpkin Line up over at the Newlyweds,








    Print

    Monday, October 4, 2010

    Betty Crocker Gluten Free Cake Mix Recipes

    One cake mix, five great ideas

    As most of you already know, I like to shop for my ingredients locally if at all possible.  That means my gluten free cake options are Yellow cake.  Period.  Not even chocolate.  I can easily order whatever I like from Amazon. In fact my Amazon Prime membership is worth its weight in gold.  However, when I run out and I go to the store, yellow is what my gluten free choice is.  

    With that in mind, I challenged myself to come up with a hand full of ways to make Betty Crocker Gluten Free Yellow Cake mixes more fabulous.  Stay with me this week while I share my Betty Crocker Gluten Free Cake Mix Recipes.

    The Line Up:






    Thank you for following along with all my ideas.  I love to hear about yours, thank you for suggesting them.  

    Print
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