Gluten Free Almond Berry Coffee Cake

Wake up to a sweet breakfast treat the entire family will enjoy.

INGREDIENTS

Coffee Cake

3/4

cup granulated sugar

1/4

cup butter, softened

1

egg

1/2

cup milk

1

teaspoon gluten-free vanilla

1 1/2

cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

2

teaspoons gluten-free baking powder

1

teaspoon xanthan gum

1/2

teaspoon salt

2

tablespoons granulated sugar

1/2

teaspoon ground cinnamon

1 1/2

cups fresh mixed berries, such as raspberries and blueberries

1/3

cup sliced almonds

Glaze

1/2

cup powdered sugar

1/4

teaspoon gluten-free vanilla

2

to 3 teaspoons milk

• Directions1. Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
• 22. In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
• 33. In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
• 44. Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
• 55. In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

15 Minute Cucumber Appetizer

Here is a great refreshing and quick Appetizer for the family and kids to snack on.

Hope you Enjoy!

INGREDIENTS

1

large English or burpless cucumber, chilled

1/3

cup sun-dried tomato spread

3

tablespoons crumbled chèvre (goat) cheese

Fresh basil leaves, if desired

• 11. Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork. Cut cucumber into 32 slices, 1/2 inch each. Place on paper towels to drain.
• 22. Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.
• 33. Serve immediately, or refrigerate up to 1 hour. Top each slice with basil leaf just before serving.

A Great Camping Cake for both Kids and Adults

Camp Loving Decorated Cake

This will be the best cake ever!

INGREDIENTS

1

box Betty Crocker® SuperMoist® dark chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box

2

containers (12 oz each) Betty Crocker® Whipped vanilla frosting

1/2

cup marshmallow creme

10

rectangular chocolate graham crackers

1 1/2

teaspoons unsweetened baking cocoa

Green food color

1

bottle (2.25 oz) Betty Crocker® green apple decorating sugar

3

sugar-style ice cream cones with pointed ends

1

red gum drop

1

long toothpick

1

red jelly bean

1

yellow jelly bean

1

orange jelly bean

1

pretzel stick

1

bar (snack-size; 0.45 oz) milk chocolate bar

1

miniature marshmallow

Directions

• 11.Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening or spray with cooking spray.
• 22.Make cake batter using cake mix, water, oil and eggs as directed on box. Divide batter evenly between pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Remove cakes from pans to cooling racks; cool completely, about 45 minutes.
• 33.Measure 1 cup frosting from 1 container into medium bowl. Stir in marshmallow creme. Place 1 cake layer on cake stand, cake plate or serving platter. Coat top of cake with half of the frosting mixture. Break 3 graham crackers into pieces; place on top of frosting. Cover graham crackers with remaining frosting mixture. Top with second cake layer. To remaining frosting in first container, stir in baking cocoa until well blended. Spread cocoa frosting over top of cake.
• 44.Into large bowl, spoon frosting from second container. Add green food color a little at a time, stirring well until desired green color is achieved. Frost sides of cake with half of the green frosting. Break 6 of the remaining graham crackers in half to make 12 pieces. Line sides of cake with upright graham cracker halves; press into frosting to adhere. Use one-third of the bottle of green sugar to sprinkle around top edge of cake. Refrigerate cake 1 hour to firm up frosting.
• 55.Pour remaining green sugar into shallow dish. To make trees, frost each ice cream cone with some of the remaining green frosting; roll in green sugar. Place cones towards back of cake; press cones into frosting with fingertip on pointed ends.
• 66.To make tent, break remaining graham cracker in half at perforation; place 2 to 3 inches apart on top of cake, allowing cracker halves to prop against each other.
• 77.To make flag, cut red gum drop in half; trim away sides of 1 half to make a triangle. Skewer triangle flag onto toothpick; press into cake at front of tent.
• 88.To make campfire, cut each jelly bean lengthwise into quarters. Press pieces upright into cake to create flames. Crumble a bit of graham cracker; sprinkle over flames to resemble ashes. Break pretzel stick evenly in half; place halves crossed in front of flames.
• 99.For cot, place chocolate bar on cake in front of tent. To make pillow, flatten marshmallow between thumb and forefinger; place at end of chocolate bar closest to tent.
• 1010.Serve cake at room temperature

Beef Spaghettie Pie Ole

Ingredients

1 pound lean ground beef

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 (10 ounce) can diced canned tomatoes with green chilies, undrained

3/4 cup light dairy sour cream

1 cup shredded Monterey Jack or Cheddar cheese

Pasta Shell:

1 (7 ounce) package uncooked spaghetti

1/3 cup shredded Monterey Jack or Cheddar cheese

1 egg

1/2 teaspoon salt

1/4 teaspoon garlic powder

Directions

1.Heat oven to 350 degrees F. Cook pasta according to package directions; drain well. In large bowl, whisk together remaining pasta shell ingredients. Add pasta; toss to coat. Arrange pasta in 9-inch pie dish, pressing down and up side to form shell; set aside.

2.Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; season with 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

3.Reserve 2 tablespoons beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2-inch border around edge. Spoon reserved beef mixture onto center of cheese; bake in 350 degrees F oven 15 minutes or until heated through.

4.To serve, cut into wedges.

Original Recipe Yield 4 servings

Buffalo Chicken Dip for Game Day

Another Great Game Day Dip...Enjoy!!!!



Original Recipe Yield 5 cups

Ingredients

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces

1 (8 ounce) box chicken-flavored crackers

Directions

1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Spinach Dip

This is a great Game Day Dip that eveyone likes and is fast to make and can be made in advance.



Original Recipe Yield 2 cups

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (8 ounce) container sour cream

1 cup mayonnaise

1 (.4 ounce) packet dry vegetable soup mix

Directions

1.In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.

Devine MeatLoaf

Ingredients

1 pound extra-lean ground beef

1 green bell pepper, diced

1 bunch green onions, diced

4 ounces sliced fresh mushrooms

4 ounces saltine crackers, finely crushed

2 eggs

1 (1.25 ounce) package beef with onion soup mix

1 1/2 cups ketchup

1 tablespoon yellow mustard

2 teaspoons brown sugar

Directions

1.Preheat oven to 375 degrees F (190 degrees C).

2.In a large mixing bowl, combine the ground beef, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the beef with onion soup mix; mix thoroughly.

3.Press mixture into a 9x13 inch baking dish.

4.In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.

5.Bake in the preheated oven for 1 hour.

Meat Loaf Tips

Making MeatLoaf

Cheap-loaf

Not just delicious, meatloaf is also easy and inexpensive to make. The mixture can be stretched with veggies, bread, and grains. Meatloaf's small amount of meat feeds a large number of people, and all the non-meat additions make the meatloaf taste even more delicious!

Meatloaf Miscellany

For the all-important "meat" part of your meatloaf, pure ground beef might be the standard, but you could also use any combination of ground beef, pork, turkey, veal, lamb, chicken, or sausage. Add fresh or dry bread crumbs, seasoned stuffing mix, crushed crackers, rolled oats, textured vegetable protein, or bulgur that's been plumped in warm water.

In the vegetable department, try:

 Grated carrots or potatoes

•Diced onions, celery, or bell peppers

•Chopped tomatoes or spinach

•Asparagus spears

•Minced garlic

•Canned, roasted, or fresh chiles

•Corn kernels

•Dry soup mixes or dry salad dressing mixes.

Try a little crumbled blue cheese or feta, or grate some Parmesan or Cheddar into the mix. Toss in one or two of your favorite condiments to boot: ketchup, mustard, steak sauce and Worcestershire are just the beginning! Don't forget the fresh or dried herbs; a little spice is nice, too. For really juicy meatloaf, mix in about 1/4 cup of liquid such as broth, vegetable juice, tomato sauce, wine, beer, or milk. Add a beaten egg to help bind the mixture.

To add a little extra excitement to your meatloaf, use half of the meatloaf mixture to form a bottom layer a couple of inches thick, then lay a few rows of long, thin strips of blanched vegetables such as carrots, bell peppers, or asparagus spears down the length of it. Use the rest of the meatloaf mixture to cover up the veggies--be sure to seal the edges completely. When you cut into the meatloaf, each slice will have bright, appetizing stripes of color through the middle. You could even try this trick with a few hard-cooked eggs lined up end-to-end!

Lighten Your Loaf

Comfort food does not always have to be super-fattening food. Meatloaf can taste as delicious as it ever was while still being lower in fat. To lighten it up, use half or all ground turkey, use less meat and more veggies, and cook the meatloaf on a rack or broiler pan to allow the grease to drain off (or drain it from a loaf pan midway through baking). You can also buy a disposable aluminum pan and poke holes in the bottom of it: set this pan in a larger baking pan on top of a rack and the grease will still drain off while the loaf cooks.



Hope this information will help make terrific meat loaf!








Burrito Pie

Ingredients


2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

3.Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

4.Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Dutch Babies Yummy Good

Dutch Babies

Ingredients

2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners' sugar for dusting

Directions

1.Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
2.In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
3.Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
4.Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
 
Prep Time:

8 MinCook Time:
12 MinReady In:
20 Min
 
This looked so good I must be really hungry..lol not a good time to go looking at recipes.
Enjoy!
 
Be Safe, Cool and Creative!
ACG-Pam
 
 

Home Made Vanilla

Home Made Vanilla

This is to die for and the best vanilla ever and it is so easy to make and a lot cheaper and it's fresh.

Ingredients

10 vanilla beans, split lengthwise
1 liter vodka

Directions

1. Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

I have been making this for a while now and it just gives an awesome taste and the vanilla been, well you just can't get any richer taste. You can also bottle this and makes a great holiday seller too. I hope you all enjoy!

Be Safe, Cool and Creative!

ACG-Pam

Raspberry Chocolate Supreme Bars

Raspberry Chocolate Supremes

Ingredients

1 cup all-purpose flour

1/4 cup confectioners' sugar

1/2 cup butter

1/2 cup raspberry jam

3 ounces cream cheese, softened

2 tablespoons milk

1 cup white chocolate chips

2 (1 ounce) squares semisweet chocolate, chopped

1 tablespoon shortening

Directions

1.Preheat oven to 375 degrees F.

2.Lightly spoon flour into a measuring cup. Level off. In a bowl combine the flour and powered sugar.

3.Cut in butter with a fork and mix well. Press mixture into a 9 inch square pan.

4.Bake at 375 for 15 to 17 minutes until lightly brown.

5.To make Filling: Spread jam evenly over baked crust . In a small bowl beat cream cheese and milk until smooth. Melt white chocolate chips over low heat and add to mixture. Beat until smooth. Drop cream cheese mixture by teaspoons evenly over jam. Spread carefully and refrigerate.

6.To make Glaze Topping: Cut chocolate squares into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cool completely. Cut into bars and store in refrigerator.

Nutritional Information

Amount Per Serving Calories: 290
Total Fat: 17.7g
Cholesterol: 32mg



Nutritional InformationRaspberry Chocolate SupremesServings Per Recipe: 12

Amount Per Serving

Calories: 290

Total Fat: 17.7gCholesterol: 32mgSodium: 114mgTotal Carbs: 31.5g Dietary Fiber: 0.6gProtein: .3g

Chicken and Strawberry-Spinach Salad

This is also a great Spring and Summer Salad and will also be a big hit at that
Holiday BBQ this weekend or that graduation Pot Luck.

Strawberry Dressing


3 tablespoons apple juice

2 tablespoons strawberry spreadable fruit

2 tablespoons balsamic vinegar

Salad

1 lb boneless skinless chicken breasts

8 cups bite-size pieces spinach

1 cup strawberries, stems removed and strawberries cut in half

1/4 cup crumbled Gorgonzola cheese (1 oz)

1/4 cup chopped walnuts


Total Time: 5 hours 0 min

1.In small bowl, mix all dressing ingredients until blended; set aside.

2.Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.

3.Add dressing to skillet; stir to loosen any pan drippings.

4.Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.
 
Happy Eating and BBQ Holiday!
 
Be Safe, Cool and Creative!!!!!

Easy BBQ Crispy Chicken Melts

Here is a great BBQ Chicken Recipe from Bisquick and will be great for this
Memorial Day holiday, Enjoy!!!!

3 tablespoons butter or margarine


1/2 cup Original Bisquick® mix

1/4 teaspoon pepper

1/4 cup milk

4 boneless skinless chicken breasts (about 1 1/4 lb)

1/4 cup barbecue sauce

1/2 cup shredded Cheddar cheese (2 oz)

1. Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.

2.In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.

3.Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

4.In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.

High Altitude (3500-6500 ft): No change.

Enjoy this great recipe and

Be Safe, Cool and Creative!!!

This is for the Chocolate lovers

I was looking at quotes today and came across this quote about Chocolate and thought I would share it

with you all, since I'm sure most of us out there just can't stand that delicious sweet tasting brown

stuff called Chocolate...lol Ya right!!!!

"I have this theory that chocolate slows down the aging process.... It may not be true, but do I dare take the chance?

Unknown "

 

I do know that I think this would be a great excuse to eat chocolate,

you are doing this for your health so you need to keep it

in the house. Plus if you set it out for guest you are also helping

there health too.  So Remember Chocolate is like the

Fountain of Youth and we all can use that, so Happy Chocolate eating.

 

Just thought you would like this little tidbit...lol

 

Be Safe, Cool and Creative!

Soft Spicy Molasses Cookie

R2 cups all-purpose flour

1 cup sugar

3/4 cup butter, softened

1/3 cup lighte molasses

3 Tbsp. milk

1 egg

1/2 tsp. baking soda

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/8 tsp. salt

Sugar for Rolling

Combine flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, cloves and salt in a large bowl.  Beat at low speed on electric mixer 2 to 3 minutes or until well blended, scraping bowl often.  Cover, refrigerate unti firm enough to handle, at least 4 hours or overnight.

Preheat oven to 350ºF. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar.  Place 2 inches apart on ungreased cookie sheets.  Bake 10 to 12 minutes or until slightly firm to the touch.  Remove immediately.

                                        Makes about 4 dozen cookies

Snowball Cookies Receipe

This is one of my all time favorite cookies to make, they have many names but I hava always called them "Snowball Cookies".

Hope you all enjoy and happy eating.

1 cup Margarine or Butter, softened

1 cup Sugar

1 tsp. Vanilla Extract

2 Cups All-Purpose Flour

1 1/2 Cups PLANTERS Pecans, finely ground

1/4 tsp Salt

1/2 Cup Powdered Sugar

1.    Beat margarine or butter, sugar and vanilla in large bowl with mixer at medium speed until creamy.  Blend in flour,pecans and salt. Refrigerate 1 hour.

2.     Shape dough into 1-inch balls. Place on ungreased baking sheets, 2 inches apart.  Bake in preheated 350ºF oven for 10 to 12 minutes.  Remove from sheets; cool on wire racks.  Dust with powdered sugar. Stove in airtight container.

                                                                Makes 6 dozen cookies

Pre Time:   15 minutes

Chill Time:  1 hour

Cook Time: 10 minutes

Total Time: 1 hour and 25 minutes

This is a great receipe for your kids or grandkid make with you.

Merry Christmas to all,

and a happy baking to you.