Gluten Free, Light Eating, Vegetables, Vegetarian

Garlic Broccoli


  • 3 tbs of Extra Virgin Olive Oil (EVOO)
  • 3 cups broccoli, chopped
  • 3 cloves of garlic, diced
  • 1/2 cup of water
  • salt and pepper to taste
  • 2 tbs of soy sauce (for extra flavor)
  • 1 tsp sesame oil (for extra flavor)


Saute garlic in pan with olive oil at medium heat until you begin to smell the garlic aroma. Add broccoli to the pan with a half cup of water. Bring to a boil then simmer 2 minutes (with lid on). Add salt and pepper to taste. Add soy sauce and sesame oil.

Cakes and Pies

Melanie’s Apple Spice Cake

From my friend, Melanie.  She calls it Snow Day Cake (She is a teacher too!)


  • 1 1/3 oil
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. bourbon vanilla
  • 1 ½ tsp. cinnamon
  • 2 tbsp. molasses
  • 2 tbsp. honey
  • ¼ tsp. cardamom (fresh)
  • ½ tsp nutmeg (fresh)
  • ½ tsp. ginger (fresh)
  • 3 cups flour
  • 1 tsp. baking soda
  • 6 apples, peeled and chopped


Preheat the oven to 350. Grease 2 – 8″ cake pans. Mix the oil and sugar until combined. Add the eggs. Stir to combine. Add all of the dry ingredients and mix to combine. Carefully stir in the apples. Pour into the prepared pans. Bake 35 minutes.

Cakes and Pies

Caramel Brown Sugar Pound Cake


  • 1 ½ cups butter softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 8oz bag toffee chips
  • 1 cup pecans, chopped

Carmel Drizzle

  • 1 – 14 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract


Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In a medium bowl combine flour, baking powder, and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee bits and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover the cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.\

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.



Garlic Steak and Potato Foil Packs


  • ½ pounds top sirloin steak, trimmed of fat and cut into 2½ inch pieces (see note)
  • 1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • fresh thyme or parsley for topping (optional)


1. In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.

2. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).

3. Garnish with fresh thyme or parsley and serve immediately.


Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.

**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

5 Ingredients or less, Beef, Casseroles

Alfredo Beef Casserole


  • 1 bag egg noodles
  • 1 1/2 pound ground beef
  • 1/2 teaspoon garlic powder
  • 1 jar Alfredo sauce
  • 1 jar pimentos
  • salt and pepper


1. Preheat oven to 350 degrees F. Prepare pasta according to package directions.

2. While pasta is cooking, heat a skillet to medium-high heat. Brown ground beef. Add salt and garlic powder. Drain and set aside.

3. Drain pasta and place in bottom of 9×13-inch baking dish. Layer ground beef on top of pasta.

4. Empty contents of Alfredo sauce into a mixing bowl. Fold in pimentos

5. Pour sauce mixture into baking dish and gently mix together until pasta and beef are thoroughly coated with sauce.

6. Bake, covered, for 30 minutes.

Cupcakes, Cakes and Pies, Dessert

Banana Cake with Hot Fudge Buttercream


For the Cake

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1/2 cup buttermilk
  • 1 1/2 cups mashed ripe bananas (3)

For the Butter Cream

  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 6 Tablespoons hot fudge sundae topping, warmed
  • 4 cups powdered sugar
  • 1-2 Tablespoons milk


For the Cake

In a large mixing bowl, cream shortening and sugar until fluffy. Add the eggs, salt, and vanilla and beat until creamy. Stir in the bananas. Sift the flour, cinnamon, and baking soda together and add to the banana mixture alternately with the buttermilk. Place cake mixture into a greased 9×13 pan and bake at 350 degrees for 35 minutes. Let cool completely on a wire rack. Frost with Hot Fudge Butter Cream.

For the Butter Cream

Cream the butter, vanilla, dash of salt, and warm hot fudge until creamy. Slowly add the powdered sugar until it is all incorporated. Add the milk to thin it out slightly. Store in a covered container.

5 Ingredients or less, Dessert, Uncategorized

Angel Fluff


  • 1 angel food cake
  • 1 cup powdered sugar
  • 1 (8 ounce) package low-fat cream cheese, softened
  • 1 container fat-free Cool Whip
  • 1 can (21 ounce) cherry pie filling
  • Pecans, optional


Start by tearing the angel food cake into small pieces, this would basically make it about 5 cups of torn pieces.

In a medium sized bowl mix the sugar and cream cheese, beating until well blended.

Add in the cool whip, but be sure to reserve about 2oz for the top of the dessert. Go ahead and stir the pecans into the mixture if you choose to use them. Also, stir in the angel food cake pieces.

In a nice large bowl, spoon 1/2 the mixture onto the bottom, top with about 3/4 of the cherry pie filling.

Add the remaining mixture and the last bit of cool whip.

Top with the last of the pie filling and sprinkle with a few more pecans and you have a nice, beautiful dessert. Serve chilled.


Beef, Crockpot

All Day Long Slow Cooker Beef


  • 1 1/2 pound beef roast
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1/2 package onion soup mix
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon steak sauce
  • 3 carrots, sliced
  • 2 celery stalks, diced
  • 1 green bell pepper, chopped
  • 1 yellow onion
  • 1/2 cup water
  • 1/2 cup tomato juice


  1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
  2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of slow cooker.
  3. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.
  4. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
  5. Turn the slow cooker to high for 30 minutes, or, if you’re in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.


Keep the slow cooker covered as much as possible throughout cooking time. A slow cooker can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference. When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn slow cooker to high and thicken liquid with a little flour or cornstarch.