Tag Archives: cooking

Gluten-Free Peanut Blossoms

Welcome to another guest contributor: Mrs. Kauffman. This is my sister, and she runs a gluten-free cooking blog. Her husband is sensitive to gluten, so she cooks gluten-free daily in her home. I am anxious to try this recipe, myself! You can find her blog with more delicious GF recipes right here: Gluten Free Cook Shack

This is possibly the easiest gluten free cookie recipe ever. It only takes four ordinary ingredients. And I’ve had people say they taste better than regular peanut butter cookies. But that is for you to decide and then let me know what you think. 😊

Gather the ingredients.

Gather the ingredients.

You will need:

1 cup peanut butter

1 cup sugar

1 egg

1 tsp. baking soda

These amounts can easily be doubled for a bigger batch.

Mix the soda into the sugar a little. White or brown sugar will work.

Gluten-free Peanut blossoms.
Then dump all ingredients into a bowl and stir thoroughly.

Stir together.

Stir together.

Spoon on to a cookie sheet. Press with fork, if desired.

Gluten-free Peanut Blossoms.
Bake at 350* for approx. 10-12 minutes or until they look just barely done.

Gluten-free Peanut Blossoms

Now the most important part – leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

Enjoy fresh or frozen, dunked in milk or however you like to eat them!

Gluten-free Peanut Blossoms

Gluten-Free Peanut Blossoms
 
Prep time
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Author:
Recipe type: dessert
Serves: 10
Ingredients
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. baking soda
Instructions
  1. These amounts can easily be doubled for a bigger batch.
  2. Mix the soda into the sugar a little. White or brown sugar will work.
  3. Then dump all ingredients into a bowl and stir thoroughly.
  4. Spoon on to a cookie sheet. Press with fork, if desired.
  5. Bake at 350* for approx. 10-12 minutes or until they look just barely done.
  6. Now the most important part - leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

 

Balsamic Chicken Recipe

Balsamic Chicken

I bought a family-sized package of chicken drumsticks on sale, and wanted to make them tasty and yet easy. Right now I have 3 kids I am homeschooling, a 3 year old, and an infant, so I don’t have much time to peruse cookbooks or experiment. I wanted a new fun flavor, though, so I came up with this simple marinade, and it was an instant hit!

I didn’t take time to let it marinade – it was close to lunch, so I just popped it in the oven right way. But marinating it a few hours would only improve the flavor, I’m thinkin. I baked them for most of the time in a normal oven, but the last 30 min or so, I turned on the convection roast feature in my oven, to get the skin crispy and brown. If you don’t have that feature – just turn on broiler for a few minutes – watching closely so it doesn’t burn.

Balsamic Chicken
 
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Author:
Serves: 6-8 servings
Ingredients
  • One family pack of drumsticks. Or a full 9X13 pan of preferred chicken pieces.
  • 3 TBL soy sauce
  • 3 TBL Balsamic vinegar
  • 1 teaspoon paprika
  • Pinch ground red pepper
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 325 degrees.
  2. Place chicken in a baking pan. I used a 9X13 cake pan. Chicken shrinks when baked, so squish it in there tight!
  3. Mix sauces and spices together and pour over chicken.
  4. Bake, covered, at 325 for 2 hours.
  5. Optional: broil the last 10 minutes to brown the skin.

 

Easy Breakfast Tarts

Easy Breakfast Tarts

 

Breakfast quickly falls into a rut, for me. Toast, eggs, sausage… pancakes… biscuits and gravy…
Great food, of course, but once in a while I like to switch it up. So this week, I tried my hand at inventing some tasty little breakfast tarts! Now, ‘tarts’ may be a bit misleading, since they don’t have a crumbly, homemade crust. But I hope you forgive me when you realize how simple and tasty these are. :)

Take a package of wonton wrappers, place one in each muffin cup. I gave my muffin tin a light spray of cooking spray – to keep the cheese from sticking, and give it a bit of that fried texture.

They will look like they aren’t big enough – not coming up the sides very far – but they will be fine, no worries!

Easy Breakfast Tarts

Then you add the eggs and sausage, topping with a small slice (or spoonful of shredded) cheddar cheese. I think swiss would be good, too! I used about a tablespoon each of eggs and sausage.Easy Breakfast Tarts

 

Slide it in the oven for about 8-10 minutes, depending how crispy you like your crusts. Serve with fruit or juice. Perfect for little hands to grab and eat on the way to school! (not messy at all)Easy Breakfast Tarts

What are you serving for breakfast, these days? I’m always open to new ideas! :)

Easy Breakfast Tarts
 
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Author:
Serves: 4
Ingredients
  • ¼ lb sausage
  • 4 eggs
  • 1 TBLS milk
  • 2 oz cheddar cheese
  • salt and pepper to taste
  • 12 wonton wrappers
  • 1 TBLS butter or oil for frying
Instructions
  1. Heat oven to 400*.
  2. Whisk eggs and milk together, adding salt and pepper to taste.
  3. Fry eggs just till set.
  4. Fry sausage till no longer pink.
  5. Spray muffin tin lightly with cooking spray.
  6. Place wonton wrappers into each muffin cup.
  7. Fill wrappers with 1 tablespoon scrambled eggs, 1 tablespoon fried sausage, and 1 tablespoon (or small slice) cheddar cheese.
  8. Bake at 400* for 8-10 minutes.

 

Menu Plan for a Month

menu plan

Last month I asked my Facebook friends if they menu plan, and how. They gave me some great answers! I quickly decided on a plan that was suggested by a sweet ranch wife. Knowing she lives a similar lifestyle, and it worked for her – made me feel like I could do it too. 😉 So this is totally her idea, but I know she won’t care if I share it.

I got a piece of paper and a pen, and we began planning.

Supper: First, I sat down with my older kids (11, 13) and told them they will each be making one supper each week. They were allowed to pick the menu for that meal. So they each picked four meals.

Then, I wrote in the meals that we eat every week. We have ‘Saturday Night Pizza’ and Friday Night Burgers’. We do this every week and we love it! We also have been pretty consistent with Wednesday night sandwiches, so I went ahead and put that down too. So now I had 5 nights already done. I went ahead and planned the other two night of meals, and wrote them down.

Dinner: (lunch) We are eating mostly rice and beans for lunch. Easy, healthy, and we all like them. A lot. I make tortillas about 2-3 times per week as well. About one dinner per week ends up being leftovers from all the suppers.

Breakfast: I made a week’s menu for breakfast, and then just used the same weeks’ plan every week for the month. Next month I will be changing the breakfast menu, although I have a feeling the kids would rather I stick with the same food. They seem to really like knowing what food is going to be which day! :)

Then I took my menu and made a grocery list of all the supplies I needed for all the meals. I made two nice lists; one for Sams Club and one for Walmart. These are the main places I shop for food. (One reason I decided on the monthly menu, is because we get paid monthly, and I like to buy in bulk. It works better than shopping every week. )

One item I put on my grocery list was a whiteboard. I picked one up at Walmart for 8$. It is big enough to write my meals on, and it has a side panel that I can jot down grocery needs that come up during the month. Then I can just snap a photo of the list when I go shopping again. (theoretically!)

Anyways. So we had a huge shopping trip, spent hundreds of dollars and came home resolving to eat only beans and rice for every meal from now on!! (Food is crazy, I’m telling you! )

So far it has been nearly 3 weeks, and we are loving it! (I took the photo last Monday!) The kids and my husband like to walk over and see what meals we are having for the day. The older kids are enjoying cooking their chosen meals, too. They pretend they are on ‘Chopped.’

Cons: To really make this work for you, I think you have to stick pretty closely to the plan. Which I am doing. But I know during some seasons of life I couldn’t have done it.
Pros: It saves money and headache if you can stick to it. I just have to look at the board and I know what I am making for supper. No more last minute guessing.
The family loves it. Plus it’s healthy, although I have always cooked from scratch.
Things I would change: Next month I will plan for a couple quick meals that I can make for unexpected guests, etc. Maybe a couple freezer meals? I will also set aside a portion of money for fresh fruits/veggies later in the month.

Anyways, it is totally working and I am loving it. Since I only have 10 meals for the whole month to plan by myself, I feel so much more free to get on Pinterest and pick out a new one or two to try. 😉 I do love cooking and resisted a menu plan for years because of my tendency to ‘fly-by-the-seat-of-my-pants’. That is fine but when I am homeschooling 3 kids, and have a toddler, and frequently cook for the ranch crew, etc, etc… I must take charge of my time wisely. I am very thankful for this plan.

So the big question is: Do you menu plan? How? Do you stick to the plan? Do you eat the same things regularly? I’d love to hear your thoughts!

Easy Strawberry Cake

easy_strawberry_cake_recipeStrawberries are coming into season around the country right now, red and luscious and oh so delicious! Strawberry-anything suits me just about right!

Fun Fact: Did you know that strawberries have more vitamin C, oz for oz, than oranges? Yep. (but don’t ask me where I read that, because I forget. But go check it out yourself! Dare ya.) :)
IMG_4403After I’d made several batches of jam with these babies, I still had some bright berries left over. I decided to make a simple strawberry cake.

I didn’t feel like digging through my very un-organized recipes to find one, so I just made up my own. It was fabulous. (Yes it was!)

First, I sliced the strawberries and stirred in the sugar. Then I let them stew in their own juices while I mixed up the cake.
easy strawberry cake I cut the butter into the flour, added the sugar, salt and baking powder, then added the eggs and milk. Stir it together, spread it in a greased 9×9 pan, and into the oven it goes.easy strawberry cake I let the cake cool almost completely, (not in the fridge! You want it soft) then just before serving I spooned the strawberries over the top, drizzled with some soft whipped cream*, and served immediately. Yummy. Leftovers can be stored in the fridge. The cake stiffens up in the fridge, but it is still very tasty! This is a faster way to serve the scrumptious strawberry shortcake. Especially for a big group.

IMG_4421

Strawberry Cake
 
Prep time
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Author:
Recipe type: Dessert
Serves: 9
Ingredients
  • 1 cup flour
  • ½ cup sugar
  • ¼ cup butter
  • 1 tsp baking powder
  • ¼ tsp salt
  • ⅓ cup milk
  • 1 egg, beaten
  • 1 lb strawberries
  • ¼ cup sugar
  • 1-2 cups whipped cream or cool whip
Instructions
  1. Slice strawberries, mix with ¼ cup sugar.
  2. Preheat the oven to 350*.
  3. Mix flour, sugar, baking powder, and salt together.
  4. Cut in butter with a pastry cutter.
  5. Add beaten egg and milk, stir.
  6. Spread batter in a greased 9x9 pan.
  7. Bake 20-25 minutes, or till toothpick inserted in center comes out clean.
  8. Cool.
  9. Spoon strawberries over cake.
  10. Spread cool whip over strawberries.
  11. Cut and serve immediately.
  12. Store leftovers in fridge.

*I had some real whipped cream leftover from another dessert, so I stirred it up, (which made it kind of runny) and drizzled it over top. Regular Cool Whip would act differently, of course.

Sharing at: http://www.livingwellspendingless.com/2014/04/17/thrifty-thursday-week-56/

http://www.theprairiehomestead.com/2014/05/homestead-barn-hop-158.html#sthash.3WjU7Qq0.dpbs

and: http://www.nancherrow.com/2014/04/welcome-fridays-unfolded-106.html