GF Blackberry Coffee Cake

 This coffee cake is crave-able!  Yum yum yum!

• 3 cups flour (I like King Arthur's GF cup for cup, Bob's Red mill cup for cup, or Namaste GF flours.  I usually use a combination of these)
• 1 1/2 cups sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 3/4 cups vegetable oil
• 1/4 cup orange juice
• 1/4 tsp orange extract
• 1 21oz can Blackberry Pie Filling
• 1/4 cup brown sugar
• 2 tsp cinnamon

Glaze

• 3/4 cup powdered sugar
• 4 tsp milk (we like lactose free)

1. Preheat oven to 350.  Prepare 9x13-inch baking dish by spraying with cooking spray
2. In large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add in wet ingredients (eggs, vegetable oil, orange juice, and extract), and stir until mixed.
4. Spread half the batter into prepared baking dish.
5. Spread pie filling on top of batter.
6. Use a spoon to drop remaining batter evenly on top
7. In small bowl, combine brown sugar and cinnamon.  Sprinkle on top of batter.  
8. Bake at 350 for 35-45 mins
9. In a small bowl, mix together powdered sugar and milk until it is smooth.  Once coffee cake has cooled, drizzle glaze on top.  

Pumpkin Pancakes

We've been having "breakfast for dinner" around here on a routine basis lately.  This was a fun twist on the usual, and they were so fluffy I couldn't believe they were gluten free!  I put a scoop of warm cinnamon honey butter on top, then drizzled maple syrup over it.  It was like eating cake for dinner.  Whoops.   

No need to double this recipe, it makes a LOT of pancakes!

• 2 cups flour (I use half namaste, half bob's red mill gf flours)
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 cup pumpkin puree
• 1 3/4 C buttermilk (or 1 3/4 tsp white vinegar added to a measuring cup, then add milk to make the 1 3/4 Cup)
• 2 TBS softened butter
• 2 eggs
• 2 tsp vanilla

1. In a large mixing bowl, combine dry ingredients.  In a seperate smaller bowl, combine wet ingredients.  Add wet ingredients to the dry mix and whisk together until combined.  Allow to sit out for about 10 minutes before cooking on a medium hi heat skillet.  

GF Oatmeal Cookies

Oh yum.  

• 3/4 cup GF flour blend (I use 1/2 cup Bob's Red Mill, 1/4 cup Namaste flour)
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 tsp vanilla (gf)
• 1/2 tsp baking soda
• 1 1/2 cups oats (gf)
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 1 cup raisens
• 1/2 cup chopped pecans or walnuts

1. Preheat oven to 350.
2. In a large mixing bowl, cream together butter and sugars.  Mix in vanilla.  Add dry ingredients and mix thoroughly.  
3. Drop by rounded TBS onto a cookie sheet lined with parchment paper or lightly greased.  
4. Bake at 350 for 10-12 mins.  

Breakfast Casserole

 I love the versatility of this recipe.  I bassically can throw in whatever we have on hand, and the kids love it.  Sometimes I also add a coffee cake with a bunch of fruit as a side.  Yum.

• 20 oz shredded hash browns (frozen or thawed)
• 1 lb sausage, cooked, crumbled, and drained
• 1/4 cup onion, finely diced
• 1 cup mushrooms, diced
• 6 strips bacon
• handful of spinach
• 12 eggs
• 1 can evaporated milk (12 oz or 1 1/3 cup)
• 1/2 tsp italian seasoning
• salt and pepper to taste
• 2 cups cheddar cheese, shredded

1. Preheat the oven to 350.  Lightly spray a 9x13 baking dish
2. Brown sausage and bacon.  Add in mushrooms at the end of cooking the meat.  Drain fat.
3. Whisk together the eggs, milk, and spices.  Add in 1 1/2 cups of cheese, cooked meat, mushrooms, and spinach.  
4. Place remaining ingredients in the 9x13 baking dish.  Pour egg mixture over and top with the last 1/2 cup of cheese.  
5. Cover and refrigerate overnight.  (optional)
6. Bake for 65-75 mins, or until cooked through.  

*If refrigerated overnight, remove from fridge about 30 minutes prior to baking.  Casserole may require an additional 10-15 mins baking time.

Instant Pot Potato Salad

This was the easiest AND tastiest potato salad I've ever made.  Total Mama win.  Yay!

• 3 1/3 lb russet potatoes, peeled and cubed
• 3 TBS unseasoned rice vinegar or apple cider vinegar, divided
• 2 1/2 tsp salt
• 4 cups cold water
• 3 large eggs
• 1 small red onion, finely diced
• 1 dill pickle, finely diced
• 3 stalks celery, finely diced
• 8-10 stems fresh dill, finely chopped
• 1 cup full-fat mayonnaise
• 1 TBS whole grain mustard
• 1 TBS unseasoned rice vinegar or apple cider vinegar
• 1/2 tsp garlic powder
• Kosher salt and ground pepper to taste

1. Add 2 1/2 tsp fine table salt, 1 TBS rice vinegar or apple cider vinegar and 4 cups cold water in the instant pot.  Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top.  Close lid and pressure cook at low pressure for 0 minutes, then quick pressure release.  Taste one of the potato cubes to ensure they're done.  They may need to sit in the hot water a little longer to finish cooking.  Place the hard boiled eggs in cold water and gently drain the potato cubes in colander.  
2. When potatoes are done, gently layer hot potato cubes on large tray.  Drizzle and season potato cubes with 2 TBS rice vinegar or apple cider vinegar while they are hot.  Let the potatoes cool for 30 mins.  Finely chop the hard boiled eggs, once they're cooled to the touch and peeled.
3. While the potatoes and eggs are cooking, prepare the rest of the ingredients.  In a large mixing bowl, add 1 cup mayo, finely diced ingredients (red onion, pickle, celery, and egg), 1 TBS whole grain mustard, 1 TBS rice vinegar or apple cider vinegar, and 1/2 tsp garlic powder.  Mix well with a silicone spatula.  Drizzle in the finely chopped fresh dill and mix one more time with silicone spatula.  Gently fold in the cooled potatoes with a silicone spatula.  Taste the salad and season with more kosher salt and fresh ground black pepper to taste.  Don't overmix.  You'll want the potato salad to be a little on the salty side because putting it in the fridge will decrease the perception of seasoning.  Cover and place potato salad in fridge for at least 3 hours.  The potatoes will harden a little once they cool.

Satan's Salad

We affectionately named this Satan's Salad.  It's a counterfeit to a healthy salad, soo...  

Despite the name, this one is actually delicious.  Like, really delicious.  And ridiculously easy.  

• 1 15 oz can fruit cocktail, drained
• 1 8 oz can crushed pineapple
• 1 21 oz can cherry pie filling
• 2 bananas, sliced
• 1 14 oz can sweetened condensed milk
• 8 oz sour cream
• 1 8 oz package cool whip, thawed

1. In a large mixing bowl, mix together the cool whip, sweetened condensed milk, and sour cream.  Add in the fruit cocktail, pineapple, cherry pie filling, and bananas.
2. Cover and refrigerate for at least four hours.

Slow Cooker Pot Roast

The hubby loves a good roast, and this one was his favorite.  :)  The kids loved it too!  Mama win!

• 4-5 lb chuck roast
• 2 TBS oil
• 2 tsp Kosher salt
• 1 tsp coarse ground black pepper
• 1 TBS onion powder
• 1 TBS ranch seasoning
• 1 lb carrots, peeled and cut into 2" chunks
• 2 cloves garlic, minced
• 2 cups beef broth
• 3 TBS corn starch
• 3 TBS cold water
• Parsley to garnish, optional.

1. Season the roast with salt, pepper, onion powder, and ranch seasoning.  
2. Heat oil to medium-hi and brown deeply all sides of seasoned roast.  (About 4-5 mins each side).
3. Remove roast, and put in carrots and garlic.  (You could add potatoes too).  Lay the beef on top, then add beef broth and cover, cooking on low for 8-10 hours, or high for 5-6 hours.  (I did 4 and it was fine).
4. In the last hour, mix cornstarch and water and add it to the slow cooker to thicken the sauce.  This will make a fabulous gravy.  

Peanut butter fudge

Oh my goodness, my sister made this for me, and I ate way too much of it.  Whoops!!  This would be great to take to a Christmas party.

• 2 cups sugar
• 15 oz marshmallow fluff
• 12 oz creamy peanut butter (Jiff works good, don't do the natural kinds)
• 1/2 cup whole milk

1. Butter a small 8x8 glass pan and set aside.
2. In a medium saucepan, combine the milk and sugar, and bring to a boil.  Continue to boil, stirring constantly for 3 minutes.
3. Remove pan from the heat and add teh peanut butter and marshmallow fluff.  Stir until well combined.
4. Spread the fudge into the baking dish.  Allow to cool to room temperature, then refrigerate.

GF Banana Bread

I have fallen in love with this bread.  It had literally been over three years, probably pushing four years, since I'd eaten banana bread.  I have a feeling we'll be making this weekly at our house.  No-guilt ingredients, super simple, and bakes fast too.  Mama win!!

• 3 medium ripe bananas, plus more for garnish, if desired
• 2 cups old-fashioned rolled oats (gluten free)
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 tsp baking soda
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup chopped walnuts

1. Preheat oven to 350.  Lightly spray 8x8 or 8x5 pan.
2. In blender, combine all ingredients except nuts.  Blend until smooth, about 1 minute.  Fold walnuts into the mixture.
3. Pour batter into prepared pan.  Arrange banana slices on top for garnish, if desired.  Bake until a toothpick inserted into the middle comes out clean - about 20 minutes.  
4. Let cool in pan for 15 minutes.  

Strawberry Pretzel Salad

This is heaven!  A new Thanksgiving tradition for us.  :)

• 2 cups crushed (gluten free) pretzels
• 1/4 cups butter, melted
• 3 TBS sugar
• 1 (8 oz) package cream cheese, softened
• 1 cup sugar
• 1 (8 oz) container frozen whipped topping, thawed
• 2 (3 oz) packages strawberry flavored Jell-O
• 2 cups boiling water
• 2 (10 oz) packages frozen strawberries

1. Preheat oven to 400.  
2. Stir together crushed pretzels, melted butter, and 3 TBS sugar; mix well and press mixture in the bottom of a 9x13 inch baking dish.
3. Bake 8-10 mins, until set.  Set aside to cool.
4. In a large mixing bowl, cream together softened cream cheese and 1 cup sugar.  Fold in whipped topping.  Spread mixture onto cooled crust.  
5. Dissolve gelatin in boiling water.  Stir in still frozen strawberries and allow to set briefly.  When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.  

Pecan Pie

My absolute favorite pie is a good pecan pie.  MMMMMmmm  I can't believe how easy it is!  I'll need to do this more often!

This recipe fills a 9-inch pie crust

• 1 cup sugar
• 1 cup light corn syrup
• 1 tsp vanilla extract
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 4 eggs, beaten
• 1/2 cup salted buter
• 2 cups chopped pecans (plus extra to line the top)

1. Preheat oven to 350.
2. In medium bowl, whisk together sugar, corn syrup, vanilla, salt, and cinnamon; add eggs and whisk until smooth.
3. In a small saucepan, melt butter over medium heat for 4-5 minutes, stirring often, until the butter turns brown and fragrant.  Slowly pour butter into the sugar mixture, and whisk to combine.  Stir in chopped pecans, then pour filling into pie crust.  Line the top with a single layer of extra pecans.
4. Bake for 50-60 minutes, or until the filling is set.  
5. Once the pie is removed from the oven, let it cool completely on an a cooling rack, about 3-4 hours, before slicing.

Pumpkin Pie

The family really enjoyed this pie this Thanksgiving.  Even John, who doesn't usually like pumpkin pie!  Yay - Success!  I think the trick was heating the pumpkin.

This recipe fills one 9-inch pie crust

• 1 (15 oz) can pureed pumpkin
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, slightly whisked
• 1 (rounded) tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

1. Preheat oven to 425.
2. In a small sauchepan, heat pumpkin, spices, and salt over low heat.  Pour into another bowl to cool to room temperature.  
3. Whisk all ingredients together until combined. (Make sure there aren't any egg white streaks - this will show in the final product!)
4. Pour into crust and bake at 425 for 15 minutes.
5. Reduce heat to 350 and continue baking for 35-40 minutes until it is fully risen and not jiggly.  
6. Refrigerate covered with foil or keep at room temperature.  

Hello Dolly Bars

Oh man, these cookie bars are amazing!  Sometimes I overcook my cookies.  It's true.  And it happens often.  In fact, it happens almost every time I make cookies, I'll overcook the last batch.  I don't know why, it's just how my brain is wired.  ha ha.  So, this is what I call making lemonade!  I'll freeze said overcooked cookies, and save them for making this delicious recipe.  :)

• 1 1/2 cups cups (gluten free) cookie crumbs
• 1/2 cup softened butter
• 1 1/2 cups chocolate chips
• 1 1/2 cups shredded coconut
• 1 15 oz can sweetened condensed milk

1. Preheat oven to 400.  
2. In a medium sized mixing bowl, combine cookie crumbs and butter.
3. Press mixture into the bottom of a parchment lined 8x8 square or 9" round cake pan to form a crust.  (I just spray the pan.)
4. Sprinkle crust evenly with chocolate chips
5. Sprinkle coconut evenly over chocolate chips
6. Pour sweetened condensed milk evenly over coconut.
7. DO NOT STIR
8. Place pan in oven and bake for 20-30 mins, until the top is lightly browned.
9. Let cool completely and refrigerate prior to cutting.

Apple Spice Pumpkin Muffins - Gluten Free

They were super yummy and felt light.  The kids said these were the best muffins I had ever made, so I figured I'd better put the recipe where I could find it again.  :)

• 7/8 cups (Gluten Free) All Purpose Flour
• 1 dash salt
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Soda
• 1/4 cup brown sugar
• 1/4 cup oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1 cup pumpkin puree
• 1 tsp (Gluten Free) vanilla
• 1 apple, cut up
• 1/2 cup walnuts or pecans, cut up

1. Preheat oven to 350.  Lightly spray a 12-count muffin tin with nonstick cooking spray.Set aside.
2. Mix flour, salt, spices, and baking soda in small bowl.  Set aside.
3. In a large bowl, combine sugars, oil, applesauce, eggs, pumpkin, and vanilla.  Slowly stir in the dry ingredients and mix well.  Stir in apple and walnut pieces.  
4. Fill muffin pan 3/4 full, and bake for 20-22 minutes.  

Banana Pancakes

Healthy pancakes, yes please!  I serve these with my mom's famous peanut butter syrup.  The kids LOVE when I do this!  I generally double the recipe for my herd.

• 2 eggs
• 1 banana
• 1/2 cup oats (I use GF oats)
• 1/4 cup applesauce
• 1 tsp vanilla
• 1/2 tsp cinnamon

1. Put oats in blender and blend until ground.
2. Add remaining ingredients and mix until blended.
3. Cook on buttered skillet, flipping halfway through.

Pumpkin Crumb Cake

We made this yummy dessert tonight.  Deliciousness!!  The kids reeallllyy enjoyed it.  Of course, some vanilla ice cream is completely mandatory!  :)

• 1 (18.25) package yellow cake mix
• 4 eggs (seperated)
• 3/4 cup butter (seperated)
• 1 (15oz) can pumpkin puree
• 1 cup white sugar (seperated)
• 1/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts (we didn't have any on hand, but I bet it would be good!)

1. Preheat oven to 350.  Lightly grease a 9x13 glass pan.
2. Reserve 1 cup cake mix.  In a medium sized mixing bowl, combine remaining cake mix with 1 egg and 1/2 cup melted butter.  Pat into prepared pan.
3. In medium sized bowl, stir together pumpkin puree, remaining 3 eggs, 1/2 cup white sugar, 1/4 cup brown sugar, and cinnamon.  Pour over crust.
4. In a small bowl, combine remaining cake mix, 3 TBS butter, and 1/2 cup sugar.  Crumble over pumpkin.  Top with walnuts if desired.
5. Bake at 350 for 40-45 minutes, until the top is a crispy golden brown.  Allow to cool at least 15 mins before serving.  Top with ice cream.  

Caramel Popcorn

We love this popcorn for movie nights.  :)  Thank you, allrecipes!  Sometimes we don't even bake it, just leave it oooey gooey, still tastes waaay too good.

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 5 quarts popped popcorn (about three bags)

1. Preheat oven to 250.  Place popcorn in a very large bowl, making sure there are no kernels!  (We use our roasting pan for when we cook a turkey)
2. In medium saucepan, melt butter over low heat.  Once melted, stir in brown sugar, corn syrup, and salt.  Bring to boil, stirring constantly.  Boil without stirring 4 minutes, then stir in baking soda and vanilla.  Pour over popcorn, stirring to coat popcorn evenly.  **We eat it quite frequently at this point, but every once in a while, when we want to get fancy, I continue on!**
3. Place in preheated oven for one hour, stirring every 15 minutes.  Remove from oven and allow to cool completely before breaking it into pieces.

Ham and Potato Soup

This was really yummy!  Serve with warm rolls on a cold windy day, and you've got a wonderful fall meal.

I originally made this to serve 11 people.  I doubled the recipe, and it was just enough.  For my family, I won't need to double.

• 3 1/2 cups peeled, diced potatoes
• 1/3 cup celery, diced
• 1/3 cup finely chopped onion
• 3/4 cup ham, cooked and diced
• 3 1/4 cups water
• 2 TBS chicken bullion granules
• 1/2 tsp salt, to taste 
• 1 tsp ground pepper, to taste
• 5 TBS butter
• 5 TBS flour
• 2 cups milk

1. Combine potatoes, celery, onion, ham, and water in stock pot and bring to boil.  Allow to boil over medium heat until potatoes are tender, about 15 minutes.  Stir in the chicken bullion.  
2. In a separate sauce pan, melt butter over medium-low heat until it has melted.  Whisk in flour slowly, and cook about 1 minute, stirring constantly.  Slowly stir in milk, whisking to be careful lumps don't form.  Continue stirring over medium heat until mixture thickens, about 4-5 minutes.
3. Stir the milk into the stockpot and cook soup until heated through.  Serve immediately.  

Cinnamon Roll Pancakes

My sister-in-law showed me this recipe and it has become an instant favorite.  It has become our go-to breakfast for birthdays and special occasions.  All the taste of a cinnamon roll, with a quarter of the work!  :)

I used a Bisquick pancake mix, then added the cinnamon swirl.  

Cinnamon Filling

1 cup butter, melted

1 1/2 cup brown sugar

2 TBS ground cinnamon

Mix ingredients until smooth, then spoon into disposable piping bag.  If you don't have one, you can just use a zip lock bag, then cut the tip off.  

Pour pancake batter on preheated (325 degrees), lightly greased skillet.  Add filling, starting from the center and swirling out.  

When the pancake has lots of bubbles, flip the pancake.  This will melt the cinnamon filling, leaving a cinnamon swirl crater.  (If the griddle is too hot, it will burn the cinnamon).  

Once slightly cooled, you can add a glaze, frosting, or even just plain maple syrup.  

Glaze

1/2 cup butter, melted

4 oz cream cheese

1 1/2 cup powdered sugar

1 tsp vanilla

In microwave safe bowl, melt the butter and cream cheese, then stir together.  Whisk in the powdered sugar and vanilla.  Add milk to make desired glaze consistency.     

Orange Cream Fruit Salad

This is new dish I tried this Thanksgiving, and I will definately be making it again.  Yummy!  I thought it might be a little boring with mostly canned fruit, but I was way wrong. 

• 1 (3.5 oz) package vanilla pudding mix
• 1 1/2 cups milk
• 1/3 cup frozen orange juice concentrate, thawed
• 3/4 cup sour cream
• 1 (20 oz) can pineapple tidbits, drained
• 1 (15 oz) can sliced peaches, drained
• 1 (11 oz) can mandarin orange segments
• 2 bananas, sliced
• 1 apple, peeled and cored

1. In medium bowl, combine pudding mix, milk, and orange juice concentrate.  Mix with an electric mixer on medium for 2 minutes.  Mix in sour cream.
2. In large salad bowl, mix together fruit.  Gently mix in orange dressing.  Cover and refridgerate 2 hours.