Noms: Gluten Free Nutella Muffins

I haven't given y'all a lazy easy recipe in awhile!! I saw the inspiration for this on Pinterest (of course) but as usual, have to adapt things for the gluten free life. So here we go.

Ingredients:
Pamela's Pancake and Baking Mix (using her muffin recipe, check her ingredients list)
Nutella (or knock off Jif Chocolate is good too)
Muffin pan
Usual baking stuffs

Follow Pamela's recipe for her muffin mix. Fill the muffin tin (sprayed or use liners) only about half full instead of 2/3 as she says. Add a dollop of Nutella in each muffin space. Gently swirl the Nutella in with a toothpick (swirl easy...if you do it too much it just mixes it, which isn't bad but not the effect you're going for...unless it is..then mix your socks off.) Bake as directed per Pamela's directions. (Is her stuff not awesome?) Let cool if you can stand it and eat!

They are SO good. My kids and I love them! They may 'poof' out the pan but I consider those free parts and they don't count in calories...obviously.

Enjoy!!!

Imbibing and Debauchery....Summer Style

I saw this fabulous recipe on Pinterest and knew I HAD to try it. Originally from this blog, Keep It Simple Foods...I had to give it a go.

It was DELICIOUS!

                                                   ©Amy Dutsch 2012

Tasty Tuesday: Snickers Salad

Yeah, I know. Snickers Salad. Ok, so it's not a SALAD, but, it is freaking fantabulous.

Of course it was found on Pinterest and originally from this super cute blog. Anyways, it makes me feel better to call is salad because "Snickers Apple Cool Whip Smush" doesn't have the same ring to it, know what I mean?

Personally, I think it's heaven in a bowl.
And easier than pie to make.

Ingredients:
*Tart, Juicy Apple (I used one) Chopped and diced. Leave the skin on...it counteracts the unhealthiness of the snickers.

*Snickers. You can use one bar, or you can go in your huge stash of discounted Halloween candy as I did and use the mini's. I also snuck in a few Snickers Peanut Butter Squared, because really, peanut butter can only make it better. Stick 'em in the fridge, makes it easier to cut and stir.

*Thawed container of cool whip.

Chop your apple, chop your snickers. Take gratutious food photography shots. Stir in cool whip. Slap in a retro pyrex container and eat until you are physically ill or a button pops off your pants, whatever happens first. If any leftovers survive, stick in fridge.

Enjoy!

Tasty Tuesday: Chicken Broccolli Casserole

Well gang, I made this dish. It wasn't my favorite ever, but it was pretty good. I made a few alternations.

The Recipe is HERE: http://fortheloveofcooking-recipes.blogspot.com/2008/11/chicken-mushroom-broccoli-and-rice.html

I omitted:
the celery and the water chesnuts.

I used regular rice and a store bought chicken. I also accidentally bought Cream of Mushroom soup instead of Cream of celery soup...but it worked fine.
If you are Gluten Free, you'll need to look harder for soups without wheat but they are available, usually in the specialty section of your grocery.

I also added a layer of cheese on top prior to baking, because really, is there ever a bad time for cheese?
Overall, I liked it, husband ate it without complaint. Kids didn't eat it, but that is no judgement of good food.

 Enjoy!

Photo Credit

Chili anyone?

I haven't done a recipe in awhile, so here go, homemade chili for even the laziest of cooks.



Ingredients:

1 1/14 ground beef (or turkey)
2 cup diced onion (I buy mine precut from a local produce farm)
1 (6oz) can of tomato paste
1 (14oz) can of diced tomatoes with juice
2 1/2 tablespoons of chili powder
2 1/2 teaspoons of cumin
1 1/2 teaspoons of salt
1 1/14 cup of water or beef stock
1/2 teaspoon of garlic powder
1 small bay leaf
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 can kidney beans (or pinto)

1. Sautee' meat and onions in big pot.
2. Add all ingredients EXCEPT beans.
3. Simmer and stir occasionally for 1 hour.
4. Add beans (after you drained them if you wish to drain them)
5. Simmer 15 minutes more.
6. EAT! :) Serve with cheese, tostitos or crackers, or whatever floats your boat!!

Enjoy!!

Random Recipe--Gluten Free Mocha Cake

ENJOY!! (No, I will not pay your gym fees for eating this cake. Eat it and be happy damnit.)

GLUTEN FREE Mocha Cake

1 box devils food cake mix (to make it gluten free, use Pamela’s Luscious Chocolate Cake Mix)
1--8 oz cream cheese
1--3 oz cream cheese
3 cups confectioners sugar
2 tsp hot water
1 Tsp coffee granules
3/4 cup butter
6 1oz choc squares (semi sweet)
1 Tsp corn syrup
1 stick of butter

Mix and bake cake according to directions. (I use 2- 8 in round pans)
Cool cake.

To make Icing:

Cream 3/4th cup butter and cream cheese. Mix sugar in.
Mix on high speed until fluffy.
Reduce speed.
Have ready the hot water and coffee granules dissolved in it and ready to pour in mixture.
Mix until well mixed, scraping sides of bowl.
Put icing in between the 2 layers of cake and on the outsides of the cake.
Put cake in fridge for 1 hour.

To Make covering:

Cut choc squares into pieces.
Put corn syrup, choc pieces and 1 stick of butter in sauce pan.
Melt on low heat.
Let sit for 5 minutes.
Remove cake from fridge.
Put wax paper along edges of cake (along bottom of pan so choc doesn’t get on pan.)
Pour the syrup over the top of the cake, let it run down sides.
Chill in fridge for 15 minutes.

YUMMMMMY!!