Thursday, October 28, 2010


This is just my own made up version of a Twinkie...

1 Betty Crocker Yellow or Chocolate Cake Mix
1 jar of Marshmallow Cream
1 silicone baking pan

Follow the mixing and baking instructions on cake mix.  After they are done baking, remove cake bars and let them cool.  Then I used a wooden skewer (for barbequing shish kabobs) to make three holes in the bottom of the Twinkie.  Fill a frosting bag with marshmallow cream and with a rounded tip squeeze marshmallow creme in each hole until you start to see the Twinkie swell.  There you have it!! 

My New Baking Friend

I have put this fantastic pan to use over the past few weeks.  It makes the perfect size snack / treat for the kids.  It really works great with a lot of the cookie recipes because the cookies cannot run or puddle therefore making a very presentable cookie.  I purchased it at Hobby Lobby and  I would definitely recommend it!!  It costs about $15, but if you use their 40% off coupon it is closer to $8.  We have made cookie bars, twinkies, banana bars and zucchini bars with it.  Next up is some cornbread sticks for dippin' in some chili!!

Saturday, October 23, 2010

Pumpkin Spice Cookies

Just in time for fall and the upcoming holidays. There is something about pumpkin, cream cheese and chocolate all together at the same time!  They freeze well (without the frosting) and they are super moist and yummy.  Even without frosting on top they are a very delicious cookie. I have to thank my friend Erin for sharing this recipe with us. 

Pumpkin Spice Cookies

1 cup shortening, (butter flavored) (I used softened butter)
1 cup white sugar
1 egg
1 tsp vanilla extract
1 cup canned pumpkin puree,
2 cups GF Flour (Four bean flour) (I used Featherlite)
1tsp Xanthan Gum
1 tsp Egg Replacer (did not use)
1 tsp baking soda
1 tsp salt
1 tsp cinnamon, ground
1 vanilla pudding, instant, 3.4 oz. package (sugar free optional)

1 16 oz. cream cheese, container of frosting
maple flavoring to taste or make cream cheese frosting from scratch and add maple flavoring
I just used cream cheese flavored frosting

1. Preheat oven to 350. Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla then stir in the pumpkin puree.
3. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. (The dough will be very tacky and you may want to add ⅓ to ½ cup flour to the mix to be able to roll the dough and to adjust for high altitude to keep the cookies from spreading out as much when they bake).
4. Roll into walnut sized balls and place them two inches apart on the prepared cookie sheets.
5. Bake for 12-15 minutes in preheated oven, until lightly browned at the edges. Allow to cool completely before frosting.

**I ended up using about 2 ½ -2 ¾ c of flour.
I also like to add about a half a bag of chocolate chips

Wednesday, October 20, 2010

Three Beans and Bacon over Rice

The best way to describe this recipe is it  tastes just like Bush's Baked Beans or Pork n Beans.   

1/2 lb Bacon cut into small pieces ( I used turkey bacon)
1 lb Ground Beef
1/2 C Onion
1/2 C Ketchup
2 Tbsp White Vinegar
3/4 C Brown Sugar
1 tsp Salt
2 Tbsp-1/4 C Dijon Mustard
3 cans of different beans, rinsed and drained ( I used black, pinto and northern white beans)
1/2  C beef broth
4 C cooked rice

1. Fry bacon until crisp.
2. Brown hamburger and onion and drain.
3. Add next 7 ingredients and simmer on stove for 1 hour.

Serve over cooked rice.