Roasted Sweet Potatoes Recipe

Roasted Sweet Potatoes

Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.

Individual Chicken Pot Pies

 


Individual Chicken Pot Pies!!

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Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Heat oven to 375°F
First, start with Bisquick baking mix, milk and eggs .Combine and start with a little less than a tablespoon in each greased muffin cup or use muffin liner
Next add your filling .. Add about ¼ cup of the mixture to each cup.
Finally, top it off with one more tablespoon of the Bisquick® mixture.
Bake for 25-30 minutes then pop them out of the pan

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Got this recipe off of FB from my cousin Roberta!

Gluten-Free Yellow Cake

Long time no blog....
Long story short, the neurologist has had me go on an elimination diet again.
I've been experimenting w/ wheat & dairy free recipes.

Here's one for yellow cake:

1 cup brown rice flour
1/2 cup sweet rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups organic sugar
2/3 cup applesauce
1 cup rice milk
2 teaspoons gluten-free vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour 1 9x13" pan.

2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

I purchased some chocolate frosting in a mix. So to try the chocolate frosting I had to make chocolate cake! I found this recipe on the web but I have tweaked it.

Since I have also eliminated MSG, I don't eat anything w/ vinegar. That means mayonnaise. A quick tour of gluten-free recipes and I realized that they all call for mayonnaise. I have substituted with applesauce.

I haven't bought any gluten-free vanilla extract yet or baking powder. So I guess technically I haven't actually made a gluten-free cake. At least I will get a good idea if this is worth making again or not!!

Oh, my 9 year-old just started a dairy free diet, so my kids will be the final judge to see if I should use this recipe again!

Also, the original recipe called for 1 1/2 c. rice flour. I purchased some sweet rice flour so decided to divide it up between brown rice flour (healthy) and sweet rice flour!!!

well, the cake was a hit! put on the frosting a little too soon before the cake was completely cooled. It was hard to spread and was melting

but


the frosting was still awesome and it turned all soft and creamy.

You would NEVER know that the cake was gluten/wheat free.

This was definitely a hit!!!!!!!!!!!!

Cap'n Crunch Candy

My sister-in-law usually makes this super yummy easy treat for Christmas. This year Meyers D has made it and only needed a little help.

All you need is one box Cap'n Crunchberry cereal and one package almond bark. Melt the almond bark and pour over the cereal. Spread the hot mixture onto a cookie sheet lined with wax paper and let harden. Store in airtight container.

*Don't eat too much, it melts in your mouth!*

praline pecan crunch

I made this yummy and oh so delish treat for my hubby's christmas party at work.

the best pecans for this and any other recipe are from Green Valley, Arizona.

praline pecan crunch

1 16 oz. pkg. quaker oat squares (8 cups)
2 c. pecan pieces
1/2 c. light corn syrup or honey
1/2 c. brown sugar
1/4 c. butter
1 tsp. vanilla
1/2 tsp. baking soda

Heat oven to 250 degrees. Combine cereal and pecans in a 13x9 pan, set aside.
In a 2 c. microwaveable bowl, combine corn syrup, brown sugar and butter. Microwave high for 1 1/2 min. , stir. Microwave on high 1/2- 1 1/2 min. more until boiling. Stir in vanilla and baking soda, pour hot bubbling mixture over cereal. Stir to coat evenly. Bake 1 hour, stirring every 20 min. , spread on baking sheet to cool. Break it into pieces when cool and store in airtight container, makes 10 cups.

pumpkin pecan pie

Around my side of the family, no Christmas or Thanksgiving meal would be complete without pumpkin pecan pie. It's such a wonderful treat.

We celebrated Thanksgiving early with my side of the family on Nov. 18th and this was my contribution.

Here's the recipe:
Pie Crust for shell only:
1c. flour
1/4 tsp. salt
1/2 c. butter/shortening
2-3 Tbsp. cold water

With fork or pastry blender, work in butter/shortening until coarse crumbs, add water last. Roll dough out on a pastry cloth and place in pie plate.

Pumpkin Pecan Filling:
3 eggs
1 c. dark corn syrup
1/2 c. sugar
1/4 c. melted butter
1 c. canned pumpkin
1 tsp. vanilla
1 c. pecan halves

Beat eggs well. Add corn syrup, sugar, melted butter, vanilla and pumpkin until well blended.

Arrange pecan halves on the bottom of the unbaked pie crust. Slowly pour pumpkin mixture over. Bake @ 350 degrees for 1 hour or until a knife inserted in the middle comes out clean.

Serve w/ cool whip or whipped cream.