Sour Cream Plum Tart

Sour Cream Plum Tart

What you'll need;

Mixing Bowl

Spoon

Measuring Cup

Measuring Spoon

9 inch Cake Pan

Cutting Board

Knife

Ingredients;

1 cup Flour

1/2 tsp. Baking Powder

1/2 cup Salted Butter at room temperature

1 cup Sugar

1 Egg

1/2 cup Sour Cream

1/4 tsp. Vanilla

2 Fresh Plums - pitted and quartered

2 tbsp. Sugar

1 tsp. Cinnamon

Pre-heat oven to 350

Instructions;

1. Mix butter and sugar in bowl. Once combined add egg and beat until fluffy.

2. Stir in Sour Cream and Vanilla.

3. Fold in Flour and Baking Soda.

4. Spray pan with Olive Oil. Add batter.

5. Arrange plums on batter. Sprinkle with Cinnamon and Sugar.

6. Bake for 50 minutes.

7. Let cool and serve.

~ Enjoy ~

Butter Beer Cupcakes

Butter Beer Cupcakes

(Yields 24)

So yes... I am slightly obsessed right now and I thought that our two sons should be able to enjoy something as delicious as this!

What you need;

Mixing Bowl

Measuring Cups

Spoon

Cupcake Holder

Cupcake Pan

Rolling Pin

Ingredients;

1 Box of Better Crocker Gluten Free Cake Mix

1 cup Vess Cream Soda

3 Eggs

1/2 cup of Earth Balance Soy Free Butter

Pretzels

Chocolate

Circus Peanuts

Pre-heat oven to 350

Icing -

1/2 cup of Earth Balance Soy Free Butter

3 tbsp. Vess Cream Soda

3 cups Powdered Sugar

2-3 tbsp. Butterscotch Topping (I used icecream topping)

Instructions;

1. Add cake mix, cream soda, eggs and butter to mixing bowl until smooth.

2. Fill cupcake cups halfway full.

3. Cook cupcakes until the tops are just spongy and pop right back up.

4. Set to cool.

5. Make icing - Beat butter and cream soda until smooth, then add powdered sugar. When completely blended add butterscotch. Blend for about two minutes. Put in your refridgerator to cool.

6. Roll out circus peanuts and cut in half. Slice three lines (for broom)

7. Dip 24 pretzels in chocolate and let stand until cooled and hardened.

8. Once ready to 'dress' cupcakes, add icing and 'broomsticks' to decorate!

~ Enjoy ~

Southwestern Casserole

Southwestern Casserole

What you need;

Large Pan

Spatula

Cutting Board

Knife

9x13 Pyrex

Steamer

Ingredients;

1 cup of Rice

1 lb of Ground Turkey

1/2 of a large Yellow Onion

1 can of Diced Tomatoes

2 tomatoes (medium to large size)

1-2 cans of Refried Beans

1 tbsp. Chili Powder

1 1/2 tsp. Garlic Powder

1 1/2 tsp. Cumin

1 tbsp. Oregano

Pinch of Pepper

Mozzarella Cheese

Sides; (Optional)

Avacado

Sour Cream

Salsa

Tapatio

Pre-heat oven to 375

Instructions;

1. Cook 1 cup of rice in your steamer until cooked.

2. In large pan add your turkey and onions. Cook until browned.

3. Add can of Diced Tomatoes to your ground turkey and onions. Cook for 4 minutes.

4. Slice two tomatoes and place them at the bottom of your 9x13 pan. Add the rice to the top of it.

5. Pour meat, onions and tomatoes over the rice. (including all juices)

6. As carefully as you can, put the refried beans over the meat. (I tend to use my hands instead of a spoon to spread it out.)

7. Top with cheese.

8. Put into oven for 25-30 minutes or until the cheese is bubbling.

9. Let stand 10 minutes before serving.

~ Enjoy ~

Cinnamon Raisin Oatmeal Cookies

Cinnamon Raisin Oatmeal Cookies

What you'll need;

Bowl

Cookie Sheet

Measuring Cups

Measuring Spoon

Spoon

Ingredients;

1 cup Sugar

3/4 cup Earth Balance Soy Free Butter

1 Egg

1 tsp. Vanilla

3/4 cup Flour

1 tsp. Baking Soda

1/4 tsp. Salt

1-2 tsp. Cinnamon

3 cups Oats

1/2 cup Raisins

Preheat oven to - 350

1. Roll dough into one inch balls and place onto cookie sheet.

2. Space a 1/2 inch apart.

3. Bake for 8-12 minutes.

4. Let cool and serve

~ Enjoy ~

Potato, Spinach and Sausage Casserole

Potato, Spinach and Sausage Casserole

What you'll need;

Cutting Board

Knives

Peeler

Pot

Small Saucepan

Small/Medium/Large Saucepan

Spoons/Spatulas/etc

Potato Masher

9x13 Glass Pyrex Dish (or whatever you have!)

Ingredients;

4-6 medium/large baking potatoes

2-3 cups of baby Spinach (washed, trimmed, and stemmed)

1.25 lbs of Sweet Italian Turkey Sausage (Casing removed)

1 medium Purple Onion (you can use red)

1 1/2 tbsp. Unsalted Butter - Earths Balanace Soy Free

2 tsp. Extra Virgin Olive Oil

1 tbsp. minced Garlic

1/2 cup of Original Almond Breeze

1 tbsp. Cider Vinegar

1 cup Extra Sharp White Cheddar Cheese (I use Cabot Lactose Free) - You can also use Swiss or Gruyere

Pinch of Pepper

Pinch of Salt

Dash of Cinnamon

Preheat Oven to 400

Directions;

1. In medium saucepan pour 1 tsp. of Extra Virgin Olive Oil and put on medium heat. Add Spinach and stir often until wilted. Remove from pan and set aside. When cool, squeeze liquid out of the Spinach and chop.

2. In large saucepan add your Sweet Italian Turkey Sausage. Cook until completely browned and finished. Set aside.

3. In small sauce pan add 1 tsp. of Extra Virgin Olive Oil on medium heat. Add onions and garlic. Cook until translucent. Set aside.

4. Add potatoes to boiling water (high heat). Cook until a tender.

5. Put potatoes into bowl. Add 1/2 cup cheese, 1/2 cup of Almond Milk, 1 1/2 tbsp. of butter, 1 tbsp. Cider Vinegar, all Spinach, Pinch of Salt, Pinch of Pepper and a dash of Cinnamon. Mash. I prefer ours mashed with chunks rather than smooth. (texture)

6. Layer the bottom of your dish with the Mashed Potato Mixture.

7. Combine the Onion/Garlic with the Sausage. Once blended, pour over your Mashed Potato Mixture. Top with remainder of cheese.

8. Put into preheated oven for 20-30 minutes until cheese is completely melted and the potatoes are turning a golden brown.

9. Cool for 5-10 minutes before serving.

~ ENJOY!~

{picture coming soon}

Cake Batter Pancakes

Cake Batter Pancakes

What you'll need;
Mixing Bowl
Several Spoons
Measuring Cups
Skillet

Ingredients for Cake Batter Pancakes;
1 1/2 cup Flour
2/3 cup Yellow Cake Mix (Betty Crocker Gluten Free Cake Mix)
1 tbsp. Sugar
3/4 tsp. Baking Powder
Pinch of Salt
2 Eggs
1 tsp. Vanilla Extract
1-2 cups Rice Milk
Assorted Sprinkles

Ingredients for Vanilla Glaze;
2 cups Powdered Sugar
1 tbsp. Rice Milk (use desired amount for thick/thin glaze)
1 tsp. Vanilla Extract

Directions;
1. Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
2. Add one cup of milk, eggs, vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick.
3. Start with one cup of milk and add more if needed.
4. I tasted the batter before adding the sprinkles. Make sure that it tastes to your desire.
5. Pre-heat skillet to medium heat.
6. Fold desired amount of sprinkles into batter.
7. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles cook on top; about 2-3 minutes. Flip and cook for 1 minute more.

Serve with Vanilla Glaze.

~ Enjoy ~

Pulled Pork Tenderloin

Pulled Pork Tenderloin

What you'll need;


2-4 lbs of Pork Tenderloin (I used the Pork Tenderloin from Costco There are four total, I used two)
Dry Onion Soup Mix
2 tbsp. of Onions
1 1/2 tbsp. Dried Oregano
1 1/2 tsp. of Chili Powder
1 tsp. of Paprika
2 pinches of salt

1 Container of Beef Stock (3-4 cups)

Sides;
Sour Cream
Avacado
Refried Beans
Cheese
Salsa
Jalapenos
.. so on ..




Crock Pot


Instructions;
Put all ingredients into crock pot.
Set timer for 8 - 10 hours.
Occasionally stir the dish.
Once done, serve with desired sides!

~ Enjoy ~