Tag Archives: baking

Tator Tot Hotdish

So Everyone should know about this homestyle favorite…. Warm hamburger with vegetables all with tator tots on top!! It’s so quick and easy, everyone can make it and it cooks all under an hour. (Who doesn’t love that!!) With the prep only taking 15 minutes (max) you have time for spending with family or finally getting that bath in you wanted.

Ingredients:

1 pound hamburger (it could be turkey burger if you wanted)

1 bag frozen vegetables

1 onion

2 cans cream of mushroom soup (or 2 cans of gf mushroom soup with a little gf flour/cornstarch thrown in!)

tator tots

cheese

Directions:

Preheat oven to 425 degrees.

Chop up onion, throw in with hamburger to cook throughly.

When hamburger is done, throw the bag of frozen veggies in the pan with it so they “unthaw” (about 2 minutes)

In a casserole dish, put the cream of mushroom soup in, but the hamburger mixture on top and mix all together. When mixed, flatten it out so you can put the tator tots on top. Line them up so you have basically every inch covered with tator tots!

Put in the oven for about 25 minutes. Take out, sprinkle with cheese (however much you want!!!) and put it back in for 5 minutes.

Take out, let it cool, and enjoy!!

NOTE: I put in spices, such as garlic powder, Italian seasoning and cayenne pepper in it… You WOULDN’T have to do this… but I reccommend it. 🙂

You could make this more complicated as well. (cutting up mushrooms, making everything by scratch..etc. etc)

Sweet Chocolate Cherry Bombs

sweet cherry bombs

Ingredients:
1 Chocolate Cake Mix – plus all ingredients needed to make that cake USE AN EXTRA EGG!
1 can white Frosting
50 Maraschino Cherries with stems
16 oz. semi-sweet chocolate

Directions:

Preheat oven to 350 degrees. Prepare cake mix per package (but remember to add that extra egg in.) Cool cake completely.

Crumble cooled cake into a large mixing bowl.  Add frosting and mix until well combined.  Scoop mixture out by the tablespoonful.  I use a larger spoon.

Roll each scoop into a ball.

Drain maraschino cherries and put one cherry into the center of each cake ball.

Bring the cake mixture up and around the cherry.  Roll in between your two hands to form a nice ball.

Melt and temper semi-sweet chocolate. (either do it in microwave or over the stove.. your choice!)

Dip cake covered cherries in chocolate.  Set on a parchment paper lined baking sheet.

Refrigerate or freeze until set, (10 min should do it)

Bring to room temperature before serving.

Raspberry Strippers

raspberry strippers

Ingredients:

1/3 cup sugar
5T butter, softened
1 ½ teaspoons vanilla extract
1 egg white
1 cup flour (I use gluten free baking flour plus a dash of xanthum gum)
2 T cornstarch
ÂĽ teaspoon baking powder
ÂĽ teaspoon salt
Cooking spray
1/3 cup raspberry preserves (or any type of preserves)
Topping:
½ cup powdered sugar
2 teaspoons fresh lemon juice
ÂĽ teaspoon almond or vanilla extract

 

Directions:
 

Preheat oven to 375 degrees

Beat sugar and butter with mixer at medium speed until well blended. (5 minutes)  add vanilla and egg white. Beat well. Spoon flour into a dry measuring cup. Level with a knife. Combine flour, cornstarch, baking powder and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until blended. (dough WILL NOT be stiff)
 
Put dough on lightly floured surface divide dough in half. Roll each portion into a 12 inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray (or put aluminum foil under them and spray that)  form a ½ inch deep indentation down the length of each log. (end of a wooden spoon works wonders)  spoon preserves into the center . bake at 375 for 20 minutes.

For the Topping:
Combine powdered sugar, lemon juice and almond extract. Stir well wth a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log into 12 slices. But DO NOT SEPARATE THE SLICES.  Have them cool 10 minutes. Separate them and eat!

 

Oopsie Bread

oopsie

Ingredients:

3 eggs
3.5 ounces of cream cheese
a pinch of salt
½ tablespoon fiberhusk / psyllium seed husks (can be excluded, but I used flax seeds)
½ teaspoon baking powder (can be excluded, but I put it in.)

 

Directions:

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.

Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.

Bake in the middle of the oven at 300° F for about 25 minutes – until they turn golden.

 

Side Note:

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy!!

Peach Dumplings

Image

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Directions:

Peel and pit peaches. Cut both peaches into 8 slices.

Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir.

Add vanilla, stir, and pour entire mixture over peaches.

Pour Mountain Dew around the edges of the pan.

Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Side Note: This is NOT Gluten free. I’m still working on a good recipe for the crescent rolls. I’m sure there are some out there, but seems I always make gluten free crepes instead of rolls… if anyone has a good idea, let me know!

Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Garlic Cheese Rolls

Garlic Cheese Rolls

Ingredients:

Some garlic butter  (or butter and garlic salt/powder)
1-2 pkgs pizza dough
Water (for your pizza dough package)
Lots of cheese

Directions:

Preheat your over to 400 degrees.

Make your pizza dough with your water…  (follow the directions on the package you buy)  but make sure you roll it out so that it’s pretty thin.

Spread garlic butter on it (or just butter and put garlic powder/salt on it)

Sprinkle cheese on top of that.

Roll it so you are looking at a log, cut in slices about ¾ -1 inch thick… (whatever size you want)

Put in a cake pan and then sprinkle more cheese on top of them and bake until golden brown!

Side Note:

This recipe isn’t really gluten free…. If you want to make it gluten free, find the recipe for the pizza crust here.

I’m a huge garlic fan, so I put a lot of garlic on it…. These go GREAT with any sort of pasta or soup meal. 

Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna

Ingredients:

2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained & chopped
1 pkg, (8 oz) Mozzarella cheese
½ cup parmesan cheese
½ cup sun dried tomatoes, drained and chopped
2 pkg cream cheese, softened
1 cup milk
Garlic powder
Fresh basil, chopped divided.
12 lasagna noodles, cooked  ( I used Tinkyada gluten free ones)

Directions:

Heat oven to 350 degrees.

Combine chicken, artichokes, mozzarella, parmesan and tomatoes.

Beat cream cheese, milk and garlic powder until well blended. Stir in 2 T basil.

Mix half with the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of 13×9 inch baking dish. Cover with noodles, and repeat.  Top with remaining cream cheese mixture and cheese.

Bake 25 minutes or until heated through.

Brownie Bites

Brownie bites

 

INGREDIENTS:

1 Pan Brownies, made from your favorite recipe (I used Betty Crocker GF Brownie Mix )
Frosting (Your favorite flavor)
Candy Coating (Chocolate chips/Almond bark)
Lollipop Sticks for Pops (available at Michaels, Joann’s, select Grocers etc)
Decorating items: Chocolate chips, broken up peppermint, m & m’s, sprinkles, etc!

Directions:
Prepare & bake brownies per your recipe or box directions.

Cut the Brownies into 3” rows.  Slice rows into ~1 inch strips.

Roll into balls

Inject frosting into middle of brownie ball using a pastry tip, until it starts to enlarge  ( use Premade Frosting with a Tip if you can find it gluten free)

Melt ONLY A LITTLE chocolate coating items in the Microwave, stirring every 10-15 seconds until melted as you will want toput the lollipop sticks into chocolate coating, then insert into brownie balls.  (this makes the sticks stay in the brownie ball easier)

Put brownie balls with sticks in the refrigerator or freezer, until hard

Heat Chocolate Coating in the Microwave or over a Double Boiler  (Start with `~1 cup & add a little bit & remelt as you go along)

Working in small batches, dip Brownie Pop into chocolate, remove & tap stick on side of bowl to shake off excess chocolate.. Decorate Immediately, before chocolate hardens!  Have fun with it!

SIDE NOTES:

I recommend cutting 1 strip of the brownies, rolling it into a ball & adjusting the width based on your size preference

If you don’t want to put the frosting in there, you don’t have to!

 

Home-made Butterfingers

home made butterfingers

 

Ingredients:

1 lb. candy corn
16oz jar peanut butter (I used Reduced Fat)
16oz pkg. chocolate  Chips/ Chocolate Almond Bark

Directions:

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8×8 pan lined with parchment. Cool completely.  Then cut into squares.

While they are cooling, start melting your chocolate chips/almond bark over the stove or microwave so that you can dip the squares of butterfinger in melted chocolate!

Lay on waxed paper to set.

Side Notes:

You will get messy…. unless of course, it’s just me (entirely possible) but they were gone really fast!   This is a great way after halloween to get rid of candy corn! 🙂

Peanut Butter Oatmeal Cookies

healthy peanut butter cookies

Ingredients:
2 Ripe Bananas, Mashed
1/3 C. Peanut Butter (I used Reduced Fat)
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats (I used my Gluten free ones)
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Unsweetened Shredded Coconut (Optional but makes them better!)

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie.

Bake for 20-30 minutes and allow to cool slightly.