Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Pumpkin Muffins October 1, 2017

Filed under: Breakfast,Dessert,Gluten Free,Pumpkin,Snacks — lewissisters @ 2:13 am

Hello everyone!
Life has gotten crazy, but we’re back with a fantastic fall recipe!

The recipe is perfect for this time of year; it’s going to bring the smell of fall and holiday baking into your homes. Personally, I think that baking in the fall is a must!

I used gluten free flour for this recipe and it worked like a charm. I also used my mixer with the paddle attachment to combine the ingredients which was great!

This recipe comes from a sweet lady that I met when I was serving my mission for the Church of Jesus Christ of Latter-day Saints, to see what that was all about, click the following link.

https://lewissisters.wordpress.com/2015/05/19/reflections/

I hope you try these delicious muffins; they are the perfect fall treat!

Pumpkin Muffins

 

Wisk together:

3 cups flour (gluten free)

1 cup white sugar

1 cup brown sugar

1 tsp salt

1 tsp baking soda

1 tsp nutmeg

1 tsp ginger

1 and 1/2 tsps cinnamon

½ tsp cloves.

Add and stir well with a spoon.

2 cups pumpkin

4 eggs

2 tsps vanilla

1 and ¼ cups oil (applesauce)

Pour in lined muffin tins, bake at 375 for 15 minutes. Makes 2 dozen muffins.

 

Enjoy!

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Easy Cheesy Penne August 20, 2017

Filed under: Dinner,Gluten Free,Slow Cooker — lewissisters @ 11:40 pm

Hi guys!
The last month has been crazy! I finished my novel and signed with a publisher; the blog has taken a back seat.
My dad is the hero for this month; he saw this recipe on social media and made it for us today. We adapted the recipe, by using Gluten Free Penne, not using mushrooms, using onion flakes and changing the herb to oregano. This recipe is easy to throw together because the slow cooker does all the work!
We served the penne with cooked vegetables. Use a 5 quart or larger slow cooker.
I hope you enjoy this recipe as much as we did. It’s delicious!
 
Easy Cheesy Chicken Penne
1 and ½ pounds boneless skinless chicken breasts
2 (10 ounce) cans cream of chicken soup
½ cup chicken broth
¼ tsp pepper
½ tsp dried tarragon (time and oregano are good too)
1 and ½ cups sliced mushrooms, optional
1 small yellow onion, diced, (onion flakes are good too)
1 cup sour cream
2 cups shredded cheddar cheese
1 lb penne pasta (gluten free), cooked
Directions:
1. Add the cream of chicken soup and chicken broth to the slow cooker. Stir until smooth.

2. Add the tarragon (or other herbs), pepper, mushrooms and onion; stir.

3. Add the chicken breasts.

4. Cook on low for 6 hours.

5. Once the 6 hours are done, cook the pasta according to the package directions, do not overcook.

6. Shred the chicken and return to slow cooker. Add the sour cream and half of the cheese; stir.

7. Add drained, cooked pasta and stir.

8. Sprinkle the remaining cheese over the top of the mixture. Cover the slow cooker; cook on low for 20 minutes. Serve!
Enjoy!

 

Gluten Free Pound Cake May 21, 2017

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 10:07 pm

Hi readers!
Last Friday, 19 May 2017 marked the fifth year of the blog. I can’t believe it! Thank you for sticking with us; since we do not post regularly, it’s so nice to see you come back and share/like our posts.
Last month, I announced my upcoming novel; it is still in the final stages so here is a peak at what it’s about.
“When a doctor and nurse are kidnapped during an Ebola epidemic in Liberia, more than their well-being will be threatened when their past and secrets must come out.”
Keep an eye on my Facebook page for more upcoming information about the book. The page is: http://www.facebook.com/AuthorMacyLewis.
The recipe for this month is from my friend Mikelle, it is a delicious and easy pound cake! I made it for Mother’s Day dessert and served it with strawberries and whipped cream. It was delicious! I omitted the almond extract because my niece has a nut allergy and added a little more vanilla extract; making the cake gluten free is very easy.
I hope you give this cake a try!
Pound Cake Recipe


2 c. Butter (4 sticks)

3 c. Sugar

6 eggs

1 Tsp. almond extract

1/2 Tsp vanilla

1/2 Tsp baking soda

3 c. flour (gluten free)

1 c. Sour cream

Directions:

Mix everything in a large bowl.

Bake at 350 for one hour in a greased bunt pan 🙂

You can also cut up strawberries and put whipping cream and strawberries on top!

Only let the cake cool in the pan for 5 to 10 minutes, or it may not come out very easily.
Enjoy!

 

Roast Beef and Veggies April 1, 2017

Filed under: Dinner,Gluten Free,Slow Cooker — lewissisters @ 10:01 pm

Hi everyone!
I hope you are having a delightful spring! I have a wonderful recipe for you today, and I would like to tell you about something that is coming up for me in the near future.
In a few months, I am going to release a novel. If you would like to stay up-to-date with information, feel free to like the Facebook page I have created for the book. http://www.facebook.com/AuthorMacyLewis.
Now, for the recipe… This is our own recipe for roast beef and vegetables. It is simple to throw together and your slow cooker does all the work! It is delicious the day of an even better as leftovers.
I know you will love this dish!
Roast Beef and Vegetables


1 beef roast
Potatoes cut in pieces (we use small red potatoes with the skin left on, use as many as you want)
Carrots (baby carrots or carrot slices with ridges, as many as you want)
Seasoning (we use 1 package Liptin onion soup mix)
2 cups water
Directions:

1. Spray a large Crock pot with cooking spray. 

2. Place vegetables in crock pot, sprinkle half of the soup/seasoning on top. 

3. Add roast beef and sprinkle with remaining soup/seasoning. 

4. Add 2 cups water. 

5. Cook on high 6 to 8 hours or on low 10 to 12 hours or until vegetables are tender.

 

Enjoy!
 

 

Andes Mint Cookies March 4, 2017

Filed under: Cakes,Cookies,Gluten Free — lewissisters @ 11:55 pm

Hi guys!
This recipe comes from the same cookie bake off I told you about in January. See the following link: https://lewissisters.wordpress.com/2017/01/01/chocolate-crackle-cookies/ 
I made these cookies today; they are fast to throw together and a hit! I love the frosting from the Andes Mints; the mints make the cookies so tasty! Don’t leave the cookies on your cookie sheet for a long time because they will be harder to take off, even if your cookie sheet is greased. Take your cookies off the cookie sheet and then add the mint on top.
Give these cookies a try, you will love them!
Andes Mint Cookies


1 package Devil’s Food cake mix (gluten free)
2 eggs
½ cup oil
1 cup chocolate chips
1 package Andes mints
Mix together first three ingredients, then add chocolate chips.
Drop onto a greased cookie sheet.
Bake for 7 to 9 minutes at 350 degrees. The cookies may not look done, but do not overbake.
Place one Andes mint on top of each cookie. Let it melt and then swirl it around with a knife to frost.
Allow cookies to cool and chocolate to set before serving.
Enjoy!

 

BBQ Pork Chops February 2, 2017

Filed under: Dinner,Gluten Free,Slow Cooker — lewissisters @ 10:53 pm

Hello everyone!
This month’s recipe was a creative accident that turned out to be delicious! In December 2016, we were going to have barbecue ribs, but my dad accidently bought pork chops so we decided: “What the heck, we will give barbecue pork chops a try.” I am telling you, they were delicious! You have got to try them because the way we make them is so darn simple; it makes the pork chops extremely tender. This is the same recipe for our barbecue ribs https://lewissisters.wordpress.com/?s=BBQ+Ribs 
We served this dish with rice and cooked vegetables.
 
Barbecue Pork Chops


1 cup plus a little more water

8 boneless pork chops (or more) 

1 bottle BBQ sauce (any kind) 

Cooking spray

Directions

1. Spray a small crock pot with cooking spray.
2. Put pork chops in crock pot, season chops with preferred seasoning, and pour water on top.
3. Cook on low 7 to 9 hours or on high 4 to 6 hours; drain water.
4. Pour BBQ sauce on top of pork chops and heat through.

Serve with rice and cooked vegetables; great as leftovers.

Enjoy!
 

 

Chocolate Crackle Cookies January 1, 2017

Filed under: Brownies,Cookies,Dessert,Gluten Free — lewissisters @ 5:09 pm

Hey readers!

We are so excited to begin another year. We would like to thank all of you who follow our posts, like and share them with your friends and families. It means a lot to us to have such a wonderful group of followers and we sincerely appreciate every one of you. Thank you for reading our blog!

 We would like to send out a warm welcome to any new readers. We post sporadically throughout each month so if you would like to be notified, sign up and our posts will be delivered to your inbox.

I made these cookies last month for our big family Christmas party and again a few days later for a party my parents threw and they were a hit at both events. A few days before the family party, on Christmas Eve, I made three batches of our pumpkin bread… https://lewissisters.wordpress.com/?s=pumpkin+bread Our family party was two days after Christmas Day, and I wanted to make a dessert that would be easy for everyone to eat while they mingled. I also wanted a recipe that was really easy to throw together because I was sick of measuring lots of ingredients. I looked through my files and found this easy cookie recipe. I knew I had to make it because it sounded delicious and I wanted simplicity. Making the recipe gluten free is very easy.

This recipe comes from the place where I served my mission, to see what I am talking about see the following link: https://lewissisters.wordpress.com/2015/05/19/reflections/. Anyways, the staff where I served loved to have different contests to share food and choose winners for favorite recipes, and as a foodie I was all over that; I loved getting the recipes that were shared. This recipe is from a Cookie Bake Off that was held.

The verdict for the cookies is… They are delicious warm and at room temperature. I love the crackle designs when they come out of the oven.

Try these delicious cookies today! We hope everyone has a safe and wonderful 2017!
Chocolate Crackle Cookies


1 box Ghirardelli Double Chocolate Brownie mix (gluten free) 

1 cup all-purpose flour (gluten free)

3 eggs

1/3 cup vegetable oil

3/4 cup powdered sugar (reserved for coating dough)

Preheat oven to 350 F.

Place brownie mix, flour, eggs and oil in medium bowl. Stir until blended.

Place powdered sugar in separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. 

Place 2 inches apart onto greased cookie sheet. Bake 11 to 13 minutes. Makes 2 1/2 dozen cookies.

Enjoy!