Gluten-Free Cherry Cobbler

May 12, 2016 by Lynn Driver

Hello, Mamas! How would you like to treat your families and yourselves to a dish of ooey-gooey goodness? It only takes a few minutes to whip up this GLUTEN-FREE CHERRY COBBLER!

I’m Lynn, and I share my favorite tips for moms here and over at Riggstown Road. This cobbler recipe is definitely a favorite, especially now that it’s gluten free.

Gluten-Free Cherry Cobbler

Three people in my family have had to eliminate gluten from their diets. If you have dealt with this issue, then you know how frustrating it can be. You or your loved ones often miss out on the goodies that those around you are enjoying. Of course, you can find gluten-free versions of most things, but they are often expensive and ~~gross~~ less tasty. So, you end up making a lot of things from scratch, but that can be complicated and time-consuming. But not this recipe. This recipe is easy.

Cherry cobbler has always been a favorite in my family. It’s been my mother’s go-to dessert for as long as I can remember. It is delicious, and like I said–easy! I’ve adapted and tweaked it to make it gluten-free while keeping the taste and simplicity. This way, my WHOLE family can still enjoy it. Trust me, yours will, too.

Print Recipe

Gluten-Free Cherry Cobbler

Ingredients

1 stick butter 8 Tbsp.
1 cup sugar
3/4 cup milk
3/4 cup one-to-one gluten-free baking flour *See note.
1 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 can cherry pie filling at least 21 oz.

Instructions

Preheat oven to 375 degrees. While oven is preheating, put stick of butter in a 9 x 11 inch glass baking dish and place in oven for butter to melt. Meanwhile, thoroughly combine dry ingredients in a mixing bowl. Add milk and mix well to make a batter. Remove dish from oven when butter has melted. Pour batter into baking dish. Pour cherry pie filling over batter, distributing evenly. Be sure to scrape every bit out of can. 😉 Bake for about 40 minutes, til golden brown. Cool for at least 15 minutes. Serve warm or room temperature.

*Note: I have found that the BEST flour to use for this recipe is Bob’s Red Mill one-to-one Baking Flour (in the blue and white package.) It is easy to find in the gluten-free section of Wal-Mart, Food Lion, and other large grocery stores. If you use, for example, all-purpose gluten-free flour, you will not get the same results.

This recipe is perfect for serving warm, right after dinner, but it’s also excellent for taking to covered dish gatherings. Pretty enough for the dining room table, but travels well enough for the picnic table. It’s also the perfect treat to go with your afternoon coffee. Or morning. Or whenever. 😉

I’m sure you’ll love it as much as I do!

Also try these GLUTEN FREE RECIPES:

Big Breakfast for Busy Families

Sugar Cookie Pizza – Gluten Free!

Pumpkin Pudding Cookies

April 20, 2016 by Kelly Dedeaux

My hubby is a HUGE fan of pumpkin recipes, and since the rest of us really like it, too, we often make different things using pumpkin. When he found a bag of pumpkin chips in the baking aisle, he immediately nabbed them and insisted we make Pumpkin Pudding Cookies! Since we couldn’t decide which variation would be best, we tried it THREE different ways – and it’s super easy for you to mix it up, too.

If you’ve never had pudding cookies before, you’re missing out because they’re so moist and delicious – plus quick to make! I also love how easy it is to use different kinds of pudding mixes to alter the flavoring – like we did with one of the variations of the pumpkin cookies.

I’m going to give you the general Pumpkin Pudding Cookie recipe, then share the two other variations we tried in case you also want to mix it up a bit. Hubby prefers either the all pumpkin ones, or the chocolate chip mixed. I prefer either the mostly chocolate ones or the chocolate chip mixed. Of course, because – chocolate! Either way, you can’t really go wrong with these!

Note: each recipe makes about 3 dozen cookies

Ingredients

1 1/2 sticks Butter, softened
3/4 cup Light Brown Sugar, packed
1/4 cup Granulated Sugar
1 Small Package INSTANT Vanilla Pudding (3.4 oz)
2 Eggs
2 tsp. Vanilla
2 1/4 cups All-Purpose Flour
1 tsp. Baking Soda
1 tbsp. Pumpkin Syrup flavoring
1-2 cups Pumpkin Baking Chips (found in baking aisle, near chocolate chips – might be seasonal)

Directions

Preheat oven to 350 Degrees F. Spray or line two baking sheets, set aside.
Combine all of your ingredients in a mixer and mix well. Scoop in 1″ balls onto the cookie sheets, softly pressing each ball down to flatten slightly.
Bake for 8-10 minutes, or until lightning brown on the edges. Don’t overbake!
Enjoy warm or cooled

Variations

for the chocolate chip mixed ones, just do half pumpkin chips and half regular chocolate chips
for the mostly chocolate ones, use chocolate pudding mix instead of vanilla

Other Easy Cookie Recipes

Single Serve Cranberry Baked Oatmeal

April 15, 2016 by Chellie Schmitz

Single Serve Cranberry Baked Oatmeal Cups

These Single Serve Cranberry Baked Oatmeal cups are the perfect on the go breakfast!! Do you feel like your mornings are rushed? Is it a little cray cray at your house? I know they are at my house! Not all the time, but we have certain mornings that are extra full.

We’ll here’s one tip to a smoother morning… Single Serve Cranberry Baked Oatmeal! Sounds fancy, right? You feel like your eating a weekend breakfast during the week! But, they are super easy to put together, they only bake for about 25 minutes. Whip up a batch or two on the weekend and you’ll have these all week!

Have you had baked oatmeal? I know some people sort of squirm at the sound of oatmeal. They think it’s a bit boring, or plain. I promise you this is not even close to boring! It actually tastes like a delicious soft cookie! Shh! Don’t tell your kids it’s nutritious! They’ll never know!

The best part? Single serve! Grab and go! I don’t know what it is, but there is just something about individual servings. My kids think they’re the bomb.

What you need~

rolled oats
brown sugar
cinnamon, baking powder, salt
dried cranberries
eggs
milk
butter
unsweetened applesauce
vanilla

What to do~

Combine oats, sugar, cinnamon, baking powder, and salt into a large bowl
Add cranberries and stir
In a separate bowl add eggs, milk, butter, applesauce and vanilla, mix well
Place in muffin tin lined with cupcake liners
bake

We like to eat these warm, I would definitely recommend warming them up, even if you’re on the way out the door. Pop them in the microwave for 40 seconds and you’re off!

If you’re eating in, take the cupcake wrapper off and put the single serve cranberry baked oatmeal cup in a bowl. After you warm it up, give it a splash of milk. Vanilla yogurt is really good on it too.

Print Recipe

Single Serve Cranberry Baked Oatmeal

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 12

Ingredients

3 cups rolled oats
½ cup brown sugar
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
¼ cup melted butter
¼ cup unsweetened applesauce
2 tsp vanilla

Instructions

Preheat oven to 350. Combine oats, brown sugar, cinnamon, baking powder and salt in a large bowl.
In a separate bowl, combine eggs, milk, butter, applesauce and vanilla
Add wet ingredients to the dry ingredients and mix well.
Pour into an 8x8 greased baking dish and bake at 350 for 40 minutes until golden brown.

Notes

You can use any dried fruit, frozen fruit or fresh fruit in place of the Craisins.
You can also bake the mixture all together in an 8x8 pan. To do that, increase your baking time by 10-15 minutes

Want more? Check out these not so boring oatmeal recipes!

Almond Joy Oatmeal

Pumpkin Roll Oatmeal

Salted Caramel Apple Oatmeal

Sausage Egg Surprise

April 7, 2016 by Kelly Dedeaux

I’m really not a morning person – like REALLY not! That makes for some rushed and hectic mornings getting the kids to early school, hubby to work, and me ready so I can get as much done as possible until I go get the kids in the afternoon. Not a great way to start the day! Luckily we can help the chaos a little with easy breakfast recipes, like this Sausage Egg Surprise – tasty, simple and quick? Yes, please!

One of the best things about this breakfast idea is that it doesn’t require anything extra special. You can add seasonings or spices as you wish, possibly toss in a few chopped green peppers, tomatoes or something – but that’s entirely up to you and your time. So WHY are these called Sausage Egg SURPRISE? Because the hot sausage patty in the middle is hidden between two eggs, making it a delish surprise when you bite into it!

Ingredients

Cooked Sausage Patty
2 Large Eggs
Slice of Cheese
Bagel or English Muffin, cut open

Directions

In a small saucepan, get your first egg starting to cook, laying the sausage patty on top in the middle. Push it into the egg a tiny bit so it’ll ‘stick’.
Use a spatula to scoop it up, put the second egg in the pan, then flip your cooked one on top so the sausage patty is in the middle. Again, push down a little bit so the patty is enclosed by the eggs.
Once your eggs are to their desired done-ness, place it on your open bagel or english muffin, top with cheese, then add the top slice of bagel. Enjoy warm!

If you want to get really creative, you could put your slice of cheese inside the eggs with the sausage patty. I don’t because my kids get mad – they want to SEE the cheese, for some crazy reason. Whatever gets them to eat a healthy, filling breakfast is fine by me!

Other breakfast recipes…

Slow Cooker Enchilada Soup

March 8, 2016 by Kelly Dedeaux

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCan #CollectiveBias

I love easy meals, don’t you? I especially love them when it’s cold or stormy outside, like it is this week in Texas. TONS of rain and thunderstorms! Nothing says ‘comfort food’ to me than a nice soup in a yummy bread bowl. To warm us up, why not a Slow Cooker Enchilada Soup?

While my hubby loves his food more on the spicy side, my kids tend to prefer it mild – this recipe is super easy to switch based on tastes. Just choose mild, medium, hot or even find a super hot if that’s your thing!

Grab all the needed ingredients quickly at Walmart, including some delicious bread bowls from their bakery. Don’t miss out on the perfect ConAgra products such as the Hunt’s diced tomatoes and Rosarita refried beans to make this simple recipe! They help save you time – so you can get other things done, or have more time to curl up in a fluffy blanket on a rainy day!

Ingredients

2-3 lbs. Chicken Breast, boneless, skinless – diced
Two 15.5 oz. cans Pinto or Black beans
1 small can Chopped Green Chiles
1 28 oz. can Enchilada Sauce
1 28 oz. can Hunt’s Diced Tomatoes
1 can Rosarita Refried Beans
12-24 oz. Frozen Whole Kernel Corn
12 oz. Chicken Broth
1 Garlic Clove, minced
Bread Bowls

Directions

Put all of the ingredients, EXCEPT the bread bowls and refried beans, into your large slow cooker. Cook on high for 4-6 hours or low for 6-8 hours (make sure chicken is cooked through).
Use a spatula to spread the refried beans inside the bread bowls, so it’s lining it. Scoop the soup into the bowl and enjoy!

Kitchen Hack!

Save yourself some time peeling large garlic cloves with this awesome kitchen hack – take a bulb of fresh garlic and break it up just a bit (like at the top pointy part). Place between two metal bowls and shake aggressively a minute. Your individual garlic pieces should be nice and divided from that annoying, flaky outside layer.

Check out these other great cold weather recipes here: Yes You Can Recipes!

Creamy Hazelnut Cake

March 2, 2016 by Kelly Dedeaux

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SilkSipToSpoon #CollectiveBias

Who else loves dessert? I know, silly question! I really do, especially EASY dessert recipes! Well this Creamy Hazelnut Cake is SUPER easy to make, plus the flavor is so smooth and tasty – it’ll be a hit with the whole family!

Another great thing about this cake – other than the amazing glaze – is that you can switch the flavor with no extra effort! For the Hazelnut, I used Silk® Hazelnut Almond Creamer….but you can just switch it for Silk® Caramel or Vanilla Almond Creamer just as easily! Just grab whichever you desire at Walmart, and you’re good to go!

I love that you can get a pint and it’s the perfect amount for this recipe – but be sure to grab extra for your daily coffee or hot chocolate. It adds such a nice creaminess, plus a little perk of delish flavor, to my hot cocoa that really perks me up on cold mornings! If you have to be careful about ingredients, no worries – Silk® Almond Creamers are Non-GMO, non-dairy, Gluten free and Lactose free.

Ingredients

4 Eggs
2 cups Sugar
1 tsp. Vanilla
2 1/2 cups All-purpose Flour
2 1/4 tsp. Baking Powder
1 Pint container Silk® Hazelnut Almond Creamer
2/3 cup Applesauce
3 cups Powdered Sugar (for glaze, if desired)

Directions

Preheat oven to 350 Degrees F. Spray or line a 13×9 pan, set aside.
Beat the eggs on high for 5 minutes. Add in the sugar and vanilla and mix until creamy. Mix in the flour and baking powder. Add 1 1/4 cup of the Silk® Almond Creamer and all of the applesauce until everything’s well-combined.
Pour into the prepared baking pan, then bake for 30-35 minutes or until a toothpick comes out mostly clean. Allow to cool about 10 minutes, then poke several holes all over the cake (to allow the glaze to go inside for a creamier and more flavorful cake).
Whip the remainder of the Creamer with the powdered sugar until there’s no clumps, then pour over top of the cake, spooning any excess back over the holes so they fill in.
Enjoy warm or cooled!

Which flavor of Silk® Almond Creamer are YOU most eager to try – Hazelnut, Vanilla or Caramel?

Shamrock Shake

February 27, 2016 by Chellie Schmitz

Celebrate St. Patricks Day with a delicious Shamrock Shake!

Shamrock Shake

It’s that time of year again. Time for green food, green beer (for some) and green shakes! I read somewhere that the McDonalds Shamrock Shake has 57 ingredients! What?! It’s a shake, that seems like a lot! (that seems like a lot for any recipe) Don’t get me wrong, I love McDonalds just as much as the next person. I’m not really a fan of any fast food, but occasionally, it happens. Sometimes convenience wins. And nothing against their Shamrock Shake, it tastes great. But this one only has a few ingredients, and personally, I always vote for home made.

We’re not Irish, however, we are a family that loves to celebrate! St. Patricks day is the perfect excuse for a vanilla-y, minty, chocalate-y treat! YUM! Plus, bonus… It’s so easy to make!! Just five ingredients if you count the garnish, the shake itself just three. Oh I love easy!

Since my kids were quite young, we’ve made it a tradition to have a shamrock shake on St. Patricks day. They always look forward to it. I’m a believer in ‘everything in moderation’, so while this isn’t healthy, per se, it is a treat that is simple, easy and festive.

One thing I like to do when we are having treats, is make sure we make up the healthy in another area. So we’ll make sure we have plenty of nutrition in our dinner or lunch that day. Shepherd’s Pie is one of our favorite Irish-type meals. I love it because it’s all-inclusive. You got your meat and veggies and starch all in one dish. And, you can make it ahead of time and cook it when you’re ready. Serve it with some fruit and dinner. is. done.

And don’t think this recipe is just for the kids… grown ups will love it too!

Print Recipe

Shamrock Shake

Ingredients

2 cups vanilla ice cream
1/2 tsp mint extract
4-5 drops green food coloring
whipped cream optional
chocolate sauce optional

Instructions

Place all ingredients into a blender.
Blend until smooth.
Pour into glasses and top with whipped cream and chocolate sauce if desired.

Do you have any St. Patricks Day traditions? What are your favorite Irish meals?

If dessert in a cup speaks your language, check out these too!

Mocha Nut Steamer

Peppermint Mocha Steamer

Easiest Pasta Casserole

March 30, 2013 by Kelly Dedeaux

Sometimes I’m in such a hurry, I want to just throw stuff together, pop it in the oven, and call it good. This Easy Pasta Casserole is one of those recipes that turns out delicious AND healthy, despite the quickness! I love that the ingredients are easy to stock up on, so it’s great for an ’emergency’ or ‘back up’ meal on those nights I just flat out forget to get dinner ready.

Contains affiliate links that help support this blog at no extra cost to you. See our Disclosure for more info.

Ingredients

1 bag Penne pasta
1 jar Rague of choice (we use veggie)
2 cups Cheddar cheese, shredded
1-2 bags Veggies of choice, frozen
Poppy seeds (as desired; we use about 3 tbsp because we love them)

Directions

Preheat oven to 350 F.
Cook the pasta until almost soft.
Pour into sprayed 13×9 baking dish.
Pour in veggies, cheese and sauce. Mix well.
Cook, covered with aluminum foil, about 30 minutes. Remove foil and cook for another 15 minutes.

Notes: You don’t HAVE to use that much cheese, but oh it’s so good! Also, you really can use any type of pasta, I’m sure; we just use penne so the sauce gets inside and makes it even tastier! I like to use Normandy blend veggies, plus green beans or corn.

Other Easy Dinner Recipes…

Smoked Paprika Chicken

March 29, 2013 by Kelly Dedeaux

Contains affiliate links that help support this blog at no extra cost to you. See our disclosure for more info.

Adapted from Weeknight Fresh & Fast

I don’t have a grill myself, but really want one, and use a small counter top one until I’m able to afford a large outdoor grill. There’s just something about that smoky flavor that I really enjoy, and has the comfortable feeling of home to it. We got my dad’s hand-me-down charcoal one several years ago, but when we moved from Utah we just couldn’t bring it with us.

For those that DO have a grill, here’s another great grilling recipe, perfect with that smoky touch to it!

Ingredients

4 Chicken breasts
1 tbsp. Paprika (smoked, if possible)
1 tbsp. Ground cumin
3 tbsp. Olive Oil
3 tbsp. Lime juice
Salt and pepper, to taste
1 ½ tbsp.. Grated lime zest
1 ½ tbsp. Thyme

Directions

In bowl, mix the paprika and cumin. Add the lime juice and olive oil.
Place the chicken on a baking sheet, and brush with olive oil mixture. Sprinkle with salt and pepper.
Cook the chicken on the grill, until cooked through.
Sprinkle with lime zest and thyme. Serve!

Notes: This goes wonderfully with grilled corn, if you have some!

Other Yummy Chicken Recipes…

Cherry Glazed Chicken

March 27, 2013 by Kelly Dedeaux

During cherry season, it’s crazy how many recipes you can find to use up those piles and buckets of fruit! One of our favorites is this Cherry Glazed Chicken – moist, delicious and the perfect hint of cherry!

Contains affiliate links that help support this blog at no extra cost to you. See our disclosure for more info.

One of my LEAST favorite parts of cherry season, though, is PITTING them – what a pain! Luckily we got this nifty cherry pitter which made it super easy. Honestly, I probably wouldn’t take the time by hand, so good thing we found it!

Ingredients:

4 Chicken Breasts, boneless, skinless
1 cup Milk
2/3 cup All-purpose flour
2 tsp. Thyme
Salt and pepper, to taste
2 cups Cherries
½ cup Brown sugar
½ cup Granulated sugar
1 tbsp. Yellow mustard
1 cup Water

Directions

Preheat oven to 350 F.
Pour milk in to shallow dish. In a separate dish, mix flour, thyme, salt and pepper.
Dip each chicken breast in the milk, then in flour mixture so it’s coated evenly. Place chicken in non-stick 13×9 pan. Cover with aluminum foil, and bake for 30 minutes.
While chicken bakes, mix cherries, brown sugar, water and granulated sugar in a small sauce pan.
Bring mixture to a boil, then add mustard. Mix well.
Cook for 5 minutes, or until sauce is slightly thickened.
After chicken has baked for 30 minutes, remove from oven. Take off aluminum foil and spread hot cherry mixture over the chicken evenly.
Bake, uncovered, 20 minutes or until cooked through.

Other Tasty Recipes…

Peanut Butter Honey Chicken

March 26, 2013 by Kelly Dedeaux

Do you ever get in one of those moods where you just want to throw some ingredients together, and see what the results are? That was me a few nights ago; just didn’t know what I wanted to make. I couldn’t find anything in my MANY cookbooks that felt right. So….I decided to throw a little something together and hope it was a success, instead of a mac-and-cheese evening. I was so glad it turned out amazing! We put the leftover sauce in cups for them to dip their chicken in, and they thought it was the funnest thing ever!

Peanut Butter Honey Chicken

Ingredients:
4 Chicken breasts, boneless, skinless
2 tbsp. Honey
3 tbsp. Peanut butter (I highly recommend using creamy, but I’m sure crunchy would work)
½ – ¾ can Chicken broth (more if you want it more liquidy, less if you want it thicker)
2 cups Heavy Cream
2 tbsp. Cinnamon
1 tbsp. Oregano OR Thyme
Mushrooms, diced (to taste, and feel free to leave them out if you’d rather)

Preheat oven to 375 F.

Blend all of the ingredients, except chicken and mushrooms, together in a blender.

Place chicken in 13×9 sprayed pan. Pour sauce over chicken.

Top with mushroom dices.

Bake for about 45 minutes, or until cooked through.

Notes: May use sauce from pan to dip chicken in, if you’d like.

Other Tasty Recipes…

Gorgonzola Pear Pasta

July 11, 2012 by Kelly Dedeaux

Flash and I have a couple that we’re very good friends with. Her and I are so similar, and our hubbies are also like twins. It’s hilarious when we all get together, since it’s like hanging out with a better version of yourself, who gets your humor, interests, everything. Well, she got accepted into medical school, so they had to move away this summer. As happy as I am for her (and a tad jealous), we miss hanging out with them.
Before they left we had one last double date to a local Italian restaurant. Flash ordered a Gorgonzola Pear pasta dish and absolutely fell in love with it. Since we just invested in a HUGE case of pears, I decided to give one a try. I was amazed at how easy it was!

Ingredients:
18 oz. Pasta (we used penne, but I’m sure you could use any)
4 tbsp. Butter, cut up
1 cup Parmesan cheese, grated
3 oz. Gorgonzola cheese, crumbled
1 cup Heavy whipping cream
2 large Pears, peeled and cubed
1 cup Walnuts, chopped

Cook the pasta according to the directions. Drain.

In a separate saucepan, heat the butter, parmesan and gorgonzola until completely melted.

Add the cream and stir.

Mix the pear pieces into the pasta; stir in sauce.

Top with walnuts to serve.

Notes: We added cubed chicken, and it made it even more satisfying.

Gluten-Free Cherry Cobbler

Gluten-Free Cherry Cobbler

Ingredients

Instructions

Also try these GLUTEN FREE RECIPES:

Ingredients

Directions

Variations

Other Easy Cookie Recipes

Single Serve Cranberry Baked Oatmeal Cups

What you need~

What to do~

Single Serve Cranberry Baked Oatmeal

Ingredients

Instructions

Notes

Ingredients

Directions

Other breakfast recipes…

Ingredients

Directions

Kitchen Hack!

Check out these other great cold weather recipes here: Yes You Can Recipes!

Ingredients

Directions

Which flavor of Silk® Almond Creamer are YOU most eager to try – Hazelnut, Vanilla or Caramel?

Shamrock Shake

Shamrock Shake

Ingredients

Instructions

Ingredients

Directions

Other Easy Dinner Recipes…

Ingredients

Directions

Other Yummy Chicken Recipes…

Ingredients:

Directions

Other Tasty Recipes…

Peanut Butter Honey Chicken

Other Tasty Recipes…

More Easy Pasta Recipes…