Blueberry Cobbler-Cake {Totally Tasty Tuesdays}

One of my favorite desserts, right here. It tastes like the baby of a fruit cobbler and a cake. Blueberry is my favorite pie filling so that is what I used. You can use any kind you like. Strawberry and raspberry would be heavenly, too. Just remember what I said about the baby thing. Once you eat this, you'll know. If you have leftover pie filling, save it and make a few of these little pie babies. Boy, what's with all this "baby" talk? Don't go there...

1 c. butter

1 1/2 c. sugar

4 eggs

1 tsp. almond extract or vanilla extract

2 c. flour

2 tsp. baking powder

21 oz. can pie filling

powdered sugar for dusting

whipped cream

Cream together butter, sugar, and eggs until fluffy. Add the almond or vanilla extract. Stir in flour and baking powder until smooth. Put the batter in a greased 9x13 pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350 degrees for 45-50 minutes. Filling will sink into the cake while baking.

Serve warm. Dust with powdered sugar and add a dollop of whipped cream on top of each serving, if you want.

Printable Version
I shared this on Mommy's Kitchen Potluck Sunday 
Melt in Your Mouth Monday
Gooseberry Patch
Made it on Monday

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Marinated Roast

I don't know why this is called "Marinated Roast" because you don't marinate it. Maybe it marinates as it cooks in the slow cooker. Ok. Let's go with that. Whatever it is, it's delicious. The perfect roast, in my book. It is so tender and just falls apart if you cook it the way I do. Here's the trick: Put it all in the slow cooker when you go to bed and cook it on low. Then it's ready to eat at lunch the next day. We do this on Saturday night and it's ready after church. Otherwise you can put it in first thing in the morning and cook it on low all day for dinner that night. But try the overnight thing and you will be amazed. You can do this with any roast. Overnight is the key.

2-4 lb. roast

1 (6 oz.) can frozen apple juice concentrate

2 cans water

1/2 c. soy sauce

1/4 c. oil

2 bay leaves

1 tsp. minced garlic

1 medium onion, chopped

1/2 tsp. ginger

1/4 tsp. black pepper

Put all ingredients into slow cooker. Cook on low overnight or all day. Make gravy with the drippings. Just pour the drippings into a saucepan (remove bay leaves). Simmer on medium heat. Mix 1/4 c. cornstarch with about 1/2 cup water and add to drippings. Whisk together until it thickens. Serve over roast and mashed potatoes.

Printable Version
I shared this on Mommy's Kitchen Potluck Sunday , Weekend Potluck

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Riding the Rails In Europe - or 8 reasons Trains beat Planes any day.

I'm back! I've returned to the land of snow and ice and slush, from an incredible 24 days in Europe. My Darling Hubby, knowing how much I hate our winters, sent me off to do some "research" abroad for what is typically the worst part of said winter (I know! In my opinion, he has a free pass for Valentine's Day, anniversaries, and birthdays and any other special events for the next year or so).

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Cheesy Rice & Chicken Casserole {Totally Tasty Tuesdays}

Casseroles are my friends. They are usually made up of a bunch of yummy stuff all put together and baked. The ones I love best have cheese. Lots and lots of cheese. This dish does not disappoint. I'm sure it will be on your make again (and again) list. Plus it's one of my most viewed recipes of all time!

Printable Version

Ingredients

 1 Box Yellow Rice (I used Zatarain's)

1/2 C. Margarine or butter, softened

1 Can Cream Of Chicken Soup

1-2 C. shredded, cooked chicken

1 can Whole Kernel Corn (drained)

1 1/2 C. Cheddar Cheese

Directions

• Cook rice according to package directions. 
• Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined. 
• Spread into casserole dish and top with remaining cheese. 
• Bake at 350 for about thirty minutes, or until bubbly.

 

 Just look at all that cheese!

 Printable Version

 

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Gluten-Free Chocolate Muffins Recipe

Sexy delicious gluten-free vegan chocolate muffins.

Today's post is short and sweet and all about muffins. Not just any old muffins, either. Gluten-free chocolate muffins. Because as any gluten-free goddess knows, chocolate makes breakfast better.

Gluten-free chocolate muffins for breakfast or tea time.

GFG Chocolate Muffins Recipe

I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you're not a fan of quinoa flour's taste, substitute your own higher protein flour. Buckwheat, almond, or brown rice flour should work.

Preheat the oven to 375ºF. Line a twelve muffin tin with paper liners.

Ingredients:

1/2 cup organic quinoa flour

1 cup sorghum flour

1/4 cup GF millet flour

1/4 cup potato starch (not potato flour)

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon nutmeg

1 cup organic light brown sugar

1/4 cup light olive oil

3/4 cup to 1 cup rice milk- start with less

1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*

1/4 teaspoon lemon juice or light tasting rice vinegar

Instructions:

Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)

Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm, but springy. About 17-20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Cook time: 20 min

Yield: One dozen muffins

*Or use two large free-range organic eggs and omit the vinegar.

Recipe Source: glutenfreegoddess.blogspot.com

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Strawberry Valentine Cookies

I found these cookies on Taste of Home. My kids are gonna love 'em. Perfect treat for Valentine's Day. Strawberry and chocolate just go together. I hope you enjoy your loved ones on this day of love!

 

Strawberry Valentine Cookies

2/3 cup butter, softened

2/3 cup sugar

1 egg

1 tablespoon lemon juice

2 cups all-purpose flour

1/2 cup strawberry drink mix (Nesquik)

2 teaspoons baking powder

1/2 teaspoon salt

GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening

FROSTING:
1/3 cup butter, softened
2 tablespoons strawberry drink mix (Nesquik)
1/8 teaspoon salt
3 cups confectioners' sugar
3 to 5 tablespoons milk

Note: I used frosting in a can with decorative tips.

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.
In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Makes 2 dozen cookies.

 I put my kid's initials on a cookie for each of them. They love personalized gifts.

Printable Version
I shared these on Seasonal Inspiration,Cast Party Wednesday, Gooseberry Patch

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Wonton Kisses

Little bites of heaven. These cuties are perfect for Valentine's Day. Or a Friday. Or a Monday for that matter. They take two seconds to make. Well, not two seconds, but you catch my drift. Quick. That's my motto in case you haven't figured that out yet. Quick, easy & delicious. That's my rule for cooking and baking. These are sure to please anyone you give them to. It would make a perfect gift in a cute little box.

wonton wrappers

Hershey's Kisses

water

oil for frying
powdered sugar

Place a Kiss (or two) in the center of each Wonton wrapper. Brush the edges with water and bring the corners up to seal.

Place in hot oil in a deep fryer or a skillet. Let them cook till golden brown. Make sure to turn them so all the sides get cooked. Remove and drain on paper towels. Dust with powdered sugar. The best part about this recipe (besides how amazing they taste) is that you can make a many or little as you want.

Printable Version

I shared these on  Gooseberry Patch, Melt in Your Mouth Monday, Seasonal Inspiration, Cast Party Wednesday

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