Gluten Free Maple & Bacon Cupcakes

I started with cutting up 6 pieces of bacon. I fried it up in the skillet until crispy, then added a tablespoon of the bacon fat to the cake mix (I used Betty Crocker's Gluten Free vanilla mix).

The frosting is made by mixing together, 4 tbsp of butter, 2 tbsp of maple syrup and 1 cup of powdered sugar.

Top with the chopped bacon and ENJOY!

Bacon Meatloaf with Gluten Free bread crumbs

Substitute regular bread crumbs in any recipe and enjoy an old time favorite. These are the best Gluten Free bread crumbs. www.gilliansfoods.com. I buy the Italian flavored crumbs. Enjoy!

Chicken Pesto Ravioli

Here's the recipe:

Take 2 chicken breast, cube and cook in frying pan.

In a blender, take 3 cups of baby spinach, 1/2 cup of Caesar Vinaigrette dressing, 1/4 cup basil and

2 tablespoons of water. Blend until nice and smooth.

Boil Three Cheese Ravioli (Safeway Select) according to direction and add sliced yellow squash

during the last minute of boiling.

I made my own pot of Gluten Free Fusilli pasta (Schar) and added some squash

during the last minute as well.

Once the chicken is cooked through, drain and add the pesto to the sauce pan on low.

Drain pasta and add to serving bowl.

Coat pasta with pesto/chicken and toss.

Sprinkle the top with Parmesan cheese and serve!

It was delicious.

Gluten Free Lemon Cake

I used the Gluten Free Yellow Cake mix from Betty Crocker for the cake.

I omitted the vanilla extract for lemon extract.

After the cake was done, I let it cool in the pan for 5 minutes.

Then I flipped it onto the cake stand and poked the top with a fork.

For the glaze:

Stir together in a small saucepan - 1/2 cup orange juice, 1 1/2 cups powdered sugar and 1 tablespoon of lemon zest. Bring to a boil. Once it starts boiling, remove from heat and let simmer for 1 minute. Pour glaze over cake. Enjoy!

Chocolate Peanut Butter Cupcakes

I made these semi-homemade cupcakes buy using the following recipe:

Betty Crocker Devil's Food Chocolate Cake Mix

I spooned a tablespoon of batter into each paper cup,

then added a mini Reese's Peanut Butter Cup to the middle.

Covered the candy with more batter, then baked.

Bake at 350 degrees for 18-20 minutes.

Let cupcakes cool.

Here is the recipe for the peanut butter frosting.

1/3 cup solid vegetable shortening

1/3 cup butter - room temperature

3/4 cup peanut butter (I used chunky)

1 teaspoon vanilla extract

4 cups confectioners' sugar

4-6 tablespoons milk

Make sure that you really cream the frosting for easier spreading. Enjoy!

It's been a rainy yet creative weekend!

Happy Birthday Lady Bug card. I used my Mini Monogram cartridge to cut the black scallop and the circles. I colored in the bug with markers and added black glitter to the spots. I embossed the red background and added some ribbon.

I used my Sweet Treats stamp set from Stampin Up!

I cut this from my New Arrival cartridge. I then embossed it and Versa Marked the edges for depth. I added the flower brad in the middle.

Apple and worm "Friends to the end". I cut both images from Create a Critter.  I used Peachy Keen stamps for the faces. It's so cute!

I made this cupcake with my Sweet Treats cartridge. I embossed the pink and added Stickles to the paper cup. I also added glossy effect to the green cherry.

Another baby card.... SO cute and really simple!

I had to make one for a birthday! This ice cream cone is 1 1/2 inches!

For the Diva in your life.... Love it!



Gluten Free Oatmeal Raisin Cookie Recipe

I had several requests for the recipe. So, here it is.

3/4 cup butter

1 cup brown sugar

1/2 granulated sugar

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1 teaspoon of cinnamon

2 eggs

1 teaspoon vanilla extract

1 cup raisins

1 1/2 cups of Gluten Free baking flour (King Arthur or Gluten Free Pantry)

2 cups of Gluten Free Oats (Bob's Red Mill)

Pre-heat oven to 375 degrees. In a mixing bowl beat butter and sugar together for 2 minutes. Add baking powder, baking soda, cinnamon and vanilla extract. Add eggs and mix for another 1 minute. Add flour first, then the oats. When all is combined, add 1 cup of raisins.

These cookies will spread on cookie sheet so make sure each cookie is no more than a teaspoon worth of batter. Bake for 8-10 minutes. When they are done, let them cool on the cookie sheet for two minutes. This allows them to "firm up". Gluten Free baked goods are always more fragile then non-gluten free items.

Enjoy!