Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Thank you readers! January 8, 2015

Hi everyone,
The other day, my sister and I were discussing how amazing all of you, our readers are. On separate occasions, we both happened to look at our stats and were absolutely astounded by what we saw.
When we began the blog, two and a half years ago, we had no idea so many of you would read and make our recipes (a lot of which are dear to our hearts, having been in our family for years.)
We would like to thank all of our faithful readers for following our blog. Even though we do not post every week, we appreciate those of you who continue to check back for our posts.
We do not know many of you by name, but we sincerely appreciate you, our amazing followers. We hope to provide you with suggestions to make meals easy and fun.
If you would like to be notified of our posts, sign up and you will receive notifications in your inbox.
Thank you for reading!
The Lewissisters


Blog Update December 4, 2014

Hi friends!
I hope you are having a great holiday season. I would like to let you know about some updates on the blog.
The recipes are now categorized! I apologize if it is confusing.
When we started writing the blog we combined a few of our meals to feature main dishes and desserts, or other combinations. Do to these combinations; some meals may be in the wrong categories.
We now have a “Gluten-free” category! I am very excited about this category; I will be placing gluten-free recipes there. Most of our previous meals were not gluten-free because I was not eating gluten-free a couple years ago. However, in the summer of 2014 I was diagnosed with gluten intolerance and began to eat gluten-free).
Now that I am eating gluten-free; I have gone back and added changes to make the previous recipes gluten-free.
Update 2018: there are lots of gluten-free products in the stores now because gluten intolerance and celiac are so prevalent. However, I have learned that Amazon has a lot of things that you might not find in the stores, so check there for gluten-free products if you can’t find them at the store.
The following are some changes to recipes I have made.
Gluten-Free Bisquick:
The “Chicken Dumpling Casserole” uses Bisquick. Recently, I discovered there is Gluten-free Bisquick, this excites me very much!
Gluten-free Bisquick is amazing; we use it for anything that requires Bisquick and it turns out perfect every time. I love to have homemade waffles and pancakes using the Bisquick. Here is another recipe, try our Streusel Coffee Cake; it is delicious!
All purpose gluten free baking flour:
We have cakes, cookies, and quick breads made from scratch. For everything minus yeast breads like the “Breadsticks for Kids” and “Meg’s Cinnamon Rolls” substitute the amount of flour (listed in the recipes) with all purpose gluten free baking flour.
I buy all purpose gluten free baking flour at my local grocery store. On the package it says the flour is perfect for baking; however, it will not work with yeast breads.
(Stay tuned for an amazing gluten-free cornbread coming next month. I use all purpose baking flour and unsweetened vanilla almond milk.)
Below are some tips I have learned to help us Gluten-Free eaters out. It is not much, but perhaps it will help you, if you are struggling to find gluten-free foods.
Breakfast, I love to eat the following:
Oatmeal, bacon and eggs, omelet’s, and cereal: KIX, Corn Flakes, Crispix, and any of the CHEX brand (I love the cinnamon flavor). I also love gluten-free pancakes and waffles with jam or jelly, nutella or even better, a gluten-free waffle peanut butter and jelly, honey, butter and jam, or Nutella and Raspberry sandwich (breakfast, lunch or dinner).
Snacks and dinner:
I love cookies and thanks to our friend Annette, I have found an amazing mock Oreo cookie that tastes exactly like the real thing! The cookies are called Glutino’s; they are fantastic!
I have also found premade cookies and crackers, and cookie, cake and brownie mixes in my grocer’s gluten-free section.
I like to eat popcorn and potato chips too.
I am lucky because I am able to eat corn (I know some people must be careful about that). I love Tortilla chips and corn tortillas for all my favorite Mexican dishes.
I love to eat rice, gluten-free pasta, baked and sweet potatoes and salads for dinner.
I love making lettuce wraps and using big leaves of ice burg lettuce for hamburger buns.
Breading chicken and topping things that use bread crumbs with crushed corn flakes works like a charm.
Papa Murphy’s Take ‘N’ Bake Pizza has a wonderful gluten-free pizza crust. I love this pizza crust because it tastes exactly like a regular pizza crust. I also love Papa Murphy’s because you can customize pizzas to your liking.
Trader Joe’s is a grocery store that has some wonderful gluten-free foods. They also feature other items from around the world. One item in particular, I have heard people rave about is cookie butter. (I tried cookie butter once and it was really good) Go check out a store if you have never been in. We have found some awesome gluten-free cookies : Gingersnaps (brought to me by aunt Janet) and Joe Joe’s which is a gluten-free orreo cookie., the chocolate chip cookies are great too!
Two and a half years ago, my parents and I switched to Almond Milk and we love it! I have almond milk with my cereal. I also use it when I am baking; however, when savory recipes call for milk, we use regular milk. That may be obvious, but I wanted to clarify.

Eating gluten-free requires reading ingredient labels to ensure you are eating food that is safe. Be sure to read carefully when shopping for gluten-free food.
This is all I can come up with so far. If I think of anything else, I will update this post.
Thanks for coming along on our food journey! We appreciate all our family, friends and the trusty internet for helping us obtain recipes to cook and share.


Heidi’s Gluten Free Chocolate Frosted Marshmallow Brownies! November 4, 2014

Filed under: Brownies,Dessert,Gluten Free — lewissisters @ 3:37 am

Everyone within the viewing vicinity of this blog has got to try these incredible brownies!
A couple months ago, our neighbor Heidi and her adorable girls brought me these brownies. Heidi and her family eat gluten free, so Heidi is aware of the challenges that come with this dietary restriction. Heidi said she makes these brownies all the time for special occasions because they are a hit with gluten free eaters and everyone else.
These brownies are incredible! My parents and I, along with Aunt Janet and Grandma Muse (who have recipes in previous posts) had the brownies and were in chocolate paradise.
My mom and I made these brownies for my niece’s blessing last month. The brownies were a hit! The next weekend, I made an 8-8 pan because I like chocolate way too much. 🙂
These brownies are really simple: make the brownies according to the instructions on the box. (Even though they are gluten free they use butter, but a little butter never hurt anyone right?) Be careful they do not overbake.
When the brownies are done baking, place mini marshmallows all over the top and place the pan back in the oven.
Let the marshmallows cook, for just a couple minutes (be sure to watch them because they brown quickly).
When the marshmallows are done take the brownies out of the oven and let them completely cool. (Putting them in the fridge will help)
Frost the entire marshmallow layer and place the pan in the fridge so the frosting can set.
There is only one problem; we have found it is difficult to cut the brownies out of the pan. We recommend using a sharp knife to cut the brownies after they sit on the counter to warm up.
When the brownies are cut, give some away, or keep them for yourself and enjoy a simply fantastic gluten free treat!
Thanks for the recipe Heidi, the brownies are wonderful!


Heidi’s instructions:
I just use the Betty Crocker Gluten Free Brownie mix in a yellow box. I usually do two boxes and cook them in a 9” x 13” pan. It makes them a little thicker so I have to adjust the cooking time and watch them a little more closely while I’m cooking them. I just follow the mixing instructions on the box and after the brownies are done cooking I take the pan out and sprinkle mini marshmallows over the whole pan to cover the brownies. Then I stick the brownies back in the oven and turn it to Broil for about two minutes until the marshmallows are puffy and barely start to brown – watch them closely because they burn quickly. The brownies need to cool really well and then I frost them with Pillsbury milk chocolate frosting (which is gluten free). I think they’re easier to cut when they’ve been refrigerated for a while so they’re not just a gooey mess. I usually serve them cold, too.


Mint Brownies! February 10, 2014

Filed under: Brownies,Dessert — lewissisters @ 4:16 am

This month’s recipe is a delicious dessert. What is the recipe? I am talking about mint brownies!
Previously, my sister and I tried to make mint brownies, but the recipe did not turn out. A few weeks ago, my mom got this recipe from a colleague at her work. I was anxious to try it because my mom tasted a brownie and said it was fantastic
The brownies are moist, while the mint and chocolate layers add color and excellent flavor. I colored the mint layer with a few drops of green food coloring; however, you can use pink or red food coloring for Valentine’s Day, or other occasions. The brownies must cool completely. Once the pan was cool enough, I put it in the fridge so the brownies would cool faster. If you want, you could make the brownies, minus the mint and chocolate layers, and put them in an 8-8 pan to make them thicker.
If you make these brownies, be sure to invite friends over, or give some to neighbors because they are really rich. We sent a plate home with my sister and her family to get them out of the house. Don’t get me wrong, these brownies are amazing; just be careful how many you eat at one time. 🙂

Preheat oven to 350 degrees
1 Cup Flour (gluten free all purpose baking flour) 1 Cup Sugar ½ Cup Butter (1 stick)
4 Eggs 1 ½ Cup Hershey’s Syrup
In mixing bowl, combine above ingredients and beat until smooth. Pour into a 9 x 13” greased and floured pan. Bake for 25-30 minutes. Allow cake to completely cool in pan.
Mint cream topping:
2 Cup Powdered sugar ½ Cup Butter ¾ tsp Mint or Peppermint extract
3 drops green or red/pink food coloring 1 Tablespoon water
Combine all ingredients. Beat until spreadable. (You may have to add more water or powdered sugar depending on the consistency.) Spread evenly on cooled cake. Chill for 30 minutes.
Chocolate topping:
6 Tablespoons Butter
1 Cup Semi-Sweet chocolate chips
In a small saucepan, over very low heat, melt butter & chocolate chips. Remove from heat, stir until smooth. Cool slightly. Spread over mint topping. Chill for at least ½ hour.
*I use the peppermint at Christmas time and sprinkle crushed candy canes on top.


Confessions May 19, 2012

First off, I would like to welcome you to our new blog. I hope everyone enjoys our adventures as much as we do. Second, I need to explain something. I always swore to myself I would never start a blog. “Why not,” you ask, the answer is plain and simple. I new it would be a distraction and something else to waste time with. A few weeks ago, my sister came to me and suggested we start a blog, recording our many fun adventures we have. I finally agreed to it and the idea kind of formed itself.
I would like to thank our family, friends, and the internet for helping us find the following recipes.
Some recipes are gluten free and some are not. (as of 2014) I have done my best to adapt things, but I urge everyone who eats gluten free to please read closely, in case I have missed something. I do not want anyone getting sick.
Also, check out the categories, they are new as of 2014 and pretty sweet, if I do say so myself.
🙂  So here it is folks! Welcome to our adventures, they will be funny and full of great food. Thanks for reading!