Monthly Archives: May 2012

S’more Bars

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Summer is right around the corner  and on days where we have seen nothing but rain, I sure do dream of the warm, dry weather suitable for the perfect campfire with friends and family. This desert will have you dreaming of many more warm summer nights, singing kumbiya like you did as a kid.

When I came across a picture of these babies, I couldn’t resist the chance to put that picture into action. I do like LOVE a S’more from time to time…In fact in the winter we used to make them in the microwave and have a camp out indoors. With these ooey, gooey S’more bars, you can give that microwave a rest and stop dreaming of drying weather.

What you will need:

1/2 Cup of butter
1/4 Cup of brown sugar
1/2 Cup of sugar
1 egg
1 1/2 cup of marshmallow fluff
1 tsp vanilla
1 1/3 Cup flour (I use better batter)
1 box of kinnickinick graham cracker s’more ables
1 tsp baking powder
1/4 tsp salt
1 bag of semi sweet or milk chocolate chips

Directions:

Preheat oven to 350°

  1. grease 9×13 baking dish and set aside
  2. place sheets of the graham crackers in a food processor or in a zip lock bag and process until small crumbs almost like flour. Repeat this until the entire box is used.
  3. cream butter and sugars, beat in the egg and vanilla
  4. in a separate bowl combine flour, graham cracker, baking powder and salt. Whisk together until combined
  5. add the creamed butter and sugar  mixture to the flour mixture and mix until all is well combined
  6. divide the dough in half, spread half on the bottom of the greased 9×13 dish
  7. spread marshmallow fluff on top of the bottom crust. (it will be very sticky, you may have to use the back of a buttered spoon to spread)
  8. place chocolate over the top of the fluff
  9. add the remaining dough to the top of the pan and carefully spread it out sealing the goodies inside
  10. bake at 350° for 25-30 minutes or until the top is golden brown

Now grab a glass of cold milk, a nice slice of this delicous gooey goodness and wrap your self up in a blanket and let your imagination sore…

XOXO~Jamie

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Sweet Potato Quinoa Au Gratin

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This dish is something I truly adore. I love cheese and potatoes, but better yet I adore sweet potatoes. I think this has changed as I have gotten older. I never used to care much for the great orange potato that I often only saw around thanksgiving time smothered in marshmallows. Sweet potatoes offer a great substitute to standard baking potatoes or even rice for you dinner side dish and can be used in many dishes and baked goods all while adding a great nutritional value to your diet.

I came up with this dish one evening while I was trying to decide what I could possibly do with the last of the sweet potatoes before they went bad. This dish pairs very well with spiral ham, chicken and pork chops or just stand alone… the quinoa alone gives this dish some added protein that will sure make your tummy full.

What you will need:

3 lbs of sweet potatoes
5 tbsp butter
6 tbsp flour ( I use better batter)
4 Cups milk
2 cloves garlic crushed
2 tsp salt
2 Cups shredded cheddar cheese
1/3 cup shredded parmesan or Romano cheese
2 tbsp minced onion
1/2 Cup cooked quinoa ( I use Bob’s Red Mill, it is pre-washed)

Directions:

preheat oven to 350°

  1. boil potatoes until they are easily pierced by a fork, but still able to be sliced or diced
  2. while potatoes are boiling, start cooking your quinoa according to package instructions
  3. once potatoes are ready, drain and place in a greased casserole dish
  4. in a saucepan melt butter over medium heat, add flour whisking together while cooking 1-2 minutes
  5. add milk, garlic and onion; season to taste
  6. stir in both cheeses, and add the cooked quinoa
  7. pour sauce over the potatoes and mix together
  8. sprinkle the top with cheese
  9. bake in a 350° oven for 45 minutes

 

 

XOXO~ Jamie

Garlic Rosemary Ranch Chicken

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It is grillin’ season here in the Midwest…Finally! Forget about the boring burgers, chops, brats &  hotdogs, sink your teeth into this delicious chicken. The nice thing about this recipe is that you can make chicken breasts or a whole bird, you decide.

While I was looking for something new to do with boring old chicken breasts, I decided to mix and match some things to come up with a marinade that would please even my littlest palates. Of course better when grilled, but this also works great in a crock pot for those busy days when you never get a chance to sit down. the crock pot will leave your chicken so tender, it will literally fall apart before it hits your mouth.

So what do you say… Let’s Get Grillin’ !

What you will need:

1 tbsp dried rosemary
1 cup water
1 cup ranch dressing (hidden valley is gluten-free)
1 tbsp worschestershire sauce (Lea Perrins is gluten-free)
pepper to taste
2 cloves garlic or 1 tbsp minced garlic
2 tbsp olive oil
chicken breasts or a whole chicken

Directions:

  1. Mix you ingredients into a Ziploc bag and add you chicken.
  2. Allow chicken to marinate at least an hour, longer for more flavor
  3. Heat your grill to proper temperature
  4. remove you chicken from marinade and place on the grill
  5. cook chicken until it is no longer pink in the middle
  6. serve with your favorite sides or by itself

What to use the crock pot? Throw your chicken breasts frozen in the bottom,  add your marinade to the top of the chicken, close the lid and turn on high for about 4 hours!
Voila…Yes it is that simple!

Enjoy

~Jamie

Triple Berry Streusel Muffins

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Who doesn’t love berries? This time of year, fresh berries can be hard to come by, fresh frozen berries can work the same and give you the same taste with less of a headache. This is a nice spin from the traditional blueberry muffins you are usually accustomed to seeing on the breakfast table. A nice fresh change of pace, one that you tummy will thank you for.

What you will need:

3 Cups flour (I use better batter)
1 1/2 cups Sugar
4 tsp cinnamon
3 tsp baking powder
1/2 tsp salt
3 eggs
1 Cup milk
1 Cup butter
2 cups frozen triple berries blend

For the Streusel:

1/2 cup flour
4 tbsp brown sugar
4 tbsp butter

Directions:

Preheat oven to 400°

  1. Thaw berries in the microwave for 1 minute or on the counter until they are soft, mash with a potato masher or blend in a food processor to break up the pieces
  2. mix eggs, milk and butter together, add the sugar and mix to incorporate
  3. add the remaining dry ingredients and mix until all batter has been incorporated and is moist
  4. fold in the berries along with the juice of the berries until the berries are evenly distributed in the dough
  5. mix your streusel in a separate bowl with a fork until it is all blended
  6. line a two 12 cup muffin tins with cupcake liners and fill about 3/4 cull with batter
  7. Top the muffin batter with a spoon full of the streusel
  8. place in oven and bake at 400° for about 30 minutes or until a toothpick inserted comes out clean
  9. cool for about 5 minutes, remove from pan and place on wire rack

XOXO~Jamie

Strawberry Rhubarb Crumb Cake

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Happy Mother’s Day 2012 to all of you fabulous ladies out there! In Honor of all of you and the fact that summer is just around the corner, I though maybe, just maybe I would share with you a recipe that is sure to be a crowd pleaser. This recipe doesn’t take a lot of time to prepare, so tell your chef, cook, boyfriend, husband or partner to get off the couch and get bakin’. I know I will be enjoying a slice for my Mother’s Day picnic!

If strawberries don’t scream summer, than I don’t know what does. Strawberries, just make any late spring or summer day happier, brighter and a whole lot yummier. Now throw some rhubarb in the mix and BINGO…you have one tasty treat.

While cutting up the fresh strawberries and crunchy rhubarb to prepare this recipe, the smell of the rhubarb brought me back to when I was a kid. I remember picking rhubarb with my sister and taking it home to wash and hopefully with approval gobble it up with a big bowl of sugar…for dipping of course. Ahh…those carefree days when nothing else mattered, but the fun you were going to have outdoors, all…day…long. Sure you can eat strawberries anytime of the year, but the rhubarb and strawberry combination just isn’t the same unless summer is right around the corner. This is one recipe that will hopefully become one of your families favorite spring or summer desert to share at those family reunions, graduation parties, baby showers, picnics or anything in between.

What you will need:

For the Struesel:

1/2 Cup butter melted
3/4 Cup light brown sugar
1/4 tsp salt
1 1/4 Cup GF all-purpose flour ( I use better batter)

For the Bars:

1lb rhubarb (about 3-4 lg stalks)
1 lb Strawberries
1/4 cup brown sugar
2 1/2 Cups GF all-purpose flour, divided ( I use better batter)
1 1/2 tsp baking powder
1 tsp salt
2 1/2 cup confectioners sugar (powdered)
3 lg eggs
2 tsp vanilla
1 1/4 cup oil
1/4 Cup water

Directions:

Preheat oven to 350° and prepare a 9×13 baking dish, butter sides and bottom of dish

  1. wash, hull and thinly slice strawberries. Wash and cut rhubarb into small 1/2″ or smaller pieces.
  2. In a medium bowl, place sliced fruit with 1/4 Cup brown sugar & 1/4 Cup flour. Mix to coat evenly and set aside
  3. In another bowl beat oil, eggs and powdered sugar until nice and creamy, add vanilla and mix until completely incorporated
  4. Add salt & baking powder and mix thoroughly
  5. slowly add the remaining flour (2 1/4 cups), beat until all batter is mixed. (Should resemble a muffin batter)
  6. pour batter into the greased 9×13 pan, top with berries & spread evenly over the top
  7. prepare your struesel and mix with a fork to make it crumbly
  8. sprinkle your struesel over the top of the berries
  9. bake for 55-60 minutes in a 350° oven
  10. remove from oven and allow to completely cool before serving
  11. serve with fresh whipped cream

Yum…I hope you enjoy this delicious treat as much as I did!

XOXO~ Jamie

 Ps. Looking for another Picnic pleaser, my Angel food cake recipe would be another excellent dessert for mother’s day!

Banana Bundt Cake w/ vanilla glaze

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This is no monkey business…this is truly an amazing cake. Moist and full of delicious banana flavor, a sure win with anyone!

What you will need:

1/4 Cup  corn starch
2 1/2 Cups all-purpose flour (I use Better Batter)
2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 3/4 cup sugar
3 eggs
1 1/2 tsp vanilla
2 cups Applesauce
1/4 Cup butter
Directions:

  1. Place all dry ingredients into a bowl and whisk together with wire whisk until it is all combined
  2. Add Applesauce, eggs and melted butter to the flour mixture and mix together until everything is incorporated
  3. Preheat oven to 350°
  4. Pour batter into a bundt pan and run a knife or small spatula around the batter to break up any bubbles that may have occurred while placing the batter in the pan
  5. Place cake into the preheated oven and bake for about 1 hr or until a toothpick inserted come out clean
  6. Cool on a wire rack for 15 minutes, invert cake to a wire rack to finish cooling
  7. Once cake is completely cooled, place onto a serving plate and glaze

For the Glaze

1/3 Cup of butter
2 Cups of confectioners sugar
1 1/2 tsp of vanilla
2 tbsp of  warm water

Directions:

  1. In a small sauce pan, melt butter over medium heat. Once melted add the sugar and mix together until the butter is blended with the sugar
  2. Add the vanilla flavoring and 2 tbsp of water
  3. continue to mix until the glaze is fully blended and smooth. Should resemble a thick syrup
  4. remove from heat and allow to cool for a bit prior to icing the cake

Enjoy!

XOXO~Jamie

No Yeast Rye-less Bread

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Ever have one of those craving for a Reuben or a Rachel…the sandwich, not the people! I have them every now and again, It is so hard to find a good bread that you can use to make these wonderful sandwiches from, until now. Look no further, this bread smells and tastes just like the real thing. This is not my recipe it comes from Naomi, owner and creator of Better Batter Gluten Free Flour Blend. Talk about sheer genious…but the best part, there is no yeast. If you have known me for a while, you have probably heard me discussing my hardships with the Evil Yeast monster… Lets just say, Me and Yeast we have a Love/Hate relationship. Until I can get this straightened out between the two of us, we will create bread from the quick bread stand point.

What you will need:

6 eggs
2 1/2 Tbsp sugar
1 1/2 cups Better Batter Gluten Free Flour
2 tsp baking powder
1 Tbsp cocoa
1 tsp salt
1 Tbsp caraway seeds

Directions:

Preheat your oven to 375 degrees. Grease a 9×5 inch loaf.pan.

In the bowl of your electric mixer, mix together the eggs, sugar, flour, baking powder, cocoa, salt, and caraway seeds. Beat on high-speed for 5 minutes and spread into the pan.

Bake for 50 minutes, then let cool on a wire rack, in the pan, for 15 minutes. Turn out onto the rack and let cool completely before slicing.

Now grab your corned beef or turkey, sauerkraut, thousand island and cheese and get your Reuben on…or Rachel if you prefer!

XOXO ~ Jamie