Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Mongolian Beef and Broccoli June 1, 2019

Filed under: Dinner,Gluten Free,Slow Cooker — lewissisters @ 5:37 pm
Tags: , ,

Hey guys!

In September 2018, I made this fantastic Mongolian Beef and Broccoli. I was looking in my files for a new main dish and found this recipe. I don’t recall who sent me the recipe; here is a big “Thank you!” to whoever created this wonderful dish.

The beef and broccoli is so easy to throw together; combined everything in the crock pot and let it do the work. It is packed full of flavor and the leftovers are delicious!

If you eat gluten-free, watch out for soy sauce because it may have gluten in it.

You have got to try this recipe, it is wonderful!

 

Mongolian Beef and Broccoli 

1 pound flank steak cut into strips

16 oz frozen broccoli 

4 scallions (We used 1 tsp dried onion flakes)

1/4 cup brown sugar 

1/4 cup light soy sauce (careful of gluten)

1 tsp ginger

1 tsp minced garlic

1/4 cup cornstarch

Directions:

  1. Spray the crock pot with Pam

2. Place the meat, broccoli and onions into it.

3. In a bowl mix together everything but the cornstarch. Slowly mix the cornstarch into the soy sauce mixture. Then pour it over the steak an veggies and mix it up well.

4. Cook on low for 4 hours or on high for 2 hours. 

We served it over brown rice. 

Enjoy!

 

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From Banana Muffins To Banana Bread March 4, 2019

Filed under: Breakfast,Gluten Free,Quick Breads — lewissisters @ 1:02 am

Hey guys!
I have a wonderful change to our banana muffins. Try making banana bread

with the same recipe; it works like a charm!
Yesterday afternoon, I wanted to make some banana muffins. I set to work

preparing the batter and added ¾ cup chocolate chips (just for fun)!

Remember, I love chocolate. 😊
When I was ready to put the batter in the muffin tins, I discovered I was

out of muffin liners. I did not have the patience to grease 24 muffin tins,

so I grabbed the next best thing…a loaf pan! After greasing it with

shortening, I poured the batter in and baked the bread for an hour or so,

until it was golden brown and my kitchen smelled fantastic!
Give this a try, you are going to love it!
Banana Muffins, or Banana Bread
Wisk together:
3 cups flour (gluten free)
1 cup white sugar
1 cup brown sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
Add and stir well with a spoon.
3 mashed bananas
4 eggs
2 tsps vanilla
1 and ¼ cups oil (applesauce)
¾ cup chocolate chips (optional)
Directions:
For banana bread, pour batter into a greased loaf pan. Bake at 375 degrees

for one hour, or until a toothpick inserted in the center comes out clean.
For muffins, pour batter into greased muffin tins or muffin liners. Bake at

375 degrees for 15 minutes or until done. Makes 2 dozen muffins.
I throw everything in my stand mixer and let it do all the work.
Enjoy!

 

Boston Cream Pie Poke Cake December 3, 2018

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 9:39 am
Tags: ,

Hey guys!

Here is the dessert I made for my birthday this year.

It is my own recipe for a Boston Cream Pie Poke Cake.

I have always loved Boston Cream Pie, but when I began eating gluten-free, I couldn’t find any place that served this wonderful pie in a gluten-free form.

I don’t remember when, but an idea came to me how to make this cake and I have wanted to try it for a while. I love to bake new recipes for my birthday dessert and this recipe did not disappoint.

The result for this poke cake was…a ten! Everyone loved it!

You can make your yellow cake, vanilla pudding and chocolate frosting from scratch, but I am all about the shortcuts in this recipe!

Lewissisters Boston Cream Pie Poke Cake

1 package yellow cake mix, gluten-free or regular

1 small box instant vanilla pudding

1 tub chocolate frosting

A wooden spoon, for making holes in the cake

Directions

1. Make cake according to package directions.

2. Make pudding according to package directions.

3. When cake is cooled, poke holes all over the top of the cake with the wooden spoon.

4. Pour vanilla pudding all over the top of the cake, be sure to get the pudding inside the holes. Tapping the pan on the counter helps. Let the cake sit in the refrigerator overnight to set.

5. Frost with chocolate frosting and decorate with sprinkles or other toppings. Serve!

6. Store cake in the refrigerator.

Enjoy!

 

‘Fevered Hearts’ is Available! October 30, 2018

Hey guys!
I don’t have a recipe for you, rather, I am thrilled to let you know that my debut novel ‘Fevered Hearts’ is live!
I can’t thank you enough for the support! You guys are incredible!
To brighten your day, pick up a copy of my clean, romantic, suspense novel and start reading!
I hope you enjoy!
Amazon link:

Archway Publishing Link:
https://www.archwaypublishing.com/Bookstore/BookSearchResults.aspx?Search=fevered%20hearts
Barnes and Noble Link:
https://m.barnesandnoble.com/w/fevered-hearts-macy-lewis/1129777819?ean=9781480868441

 

Cream Cheese Chocolate Surprise! July 13, 2018

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 7:48 pm

Hey guys!

I have a wonderful cake or cupcake recipe for you! You are going to love it!

I like making cakes because they are easier for me. When I make cupcakes, I get my fingers, the cupcake liners and cupcake tins a mess because I use my fingers to feel where everything is when I’m pouring the batter…And most of the time, I don’t want to deal with all of that. Two weeks ago, I asked our Auntie Deb if I could turn this cupcake recipe into a cake and she said yes. I tried, and it worked! 😊

This recipe comes from my friend and high school aid Vicki. Vicki would come to the school and help me with things such as: keeping up my technology and braille skills, reading things that were not accessible to me, etc. One time, I mentioned to Vicki that I love to cook and bake…she offered to braille me some recipes and this was one of them.

Thanks for the recipe Vicki!! 😊

Cream Cheese Chocolate Surprise Cupcakes

1 milk chocolate cake mix (regular or gluten free)

1 8-ounce package cream cheese

1 egg

1/3 cup sugar

Dash of salt

Small package of chocolate chips (3/4 cup)

Directions:

Mix cream cheese, sugar, egg and salt. Stir in chocolate chips.

Mix cake mix according to directions on the box.

(For cupcakes) Fill cups half full and drop 1 to 2 teaspoons of cream cheese mixture in middle.

Bake at 350 degrees for 15 minutes.

(For cake) Fill cake pan completely full of cake batter. Drop spoonful’s of cream cheese mixture on top of the batter; swirl or marble it with a knife.

Bake for 20 to 22 minutes or until a cake tester inserted in the cake comes out clean.

Frost with white frosting.

Enjoy!

 

Fiesta Chicken April 16, 2018

This year has been crazy…But we’re back with a delicious recipe!

My sister found this delicious Mexican meal that you can make in your crock pot. It would be perfect for lunch or dinner. It is so easy to throw together; feel free to add other ingredients if you’d like. 😊

We served it over rice, but it would be delicious in a burrito, hard or soft taco shells, topping tortilla chips, and maybe even on a salad. The options are endless for this meal.

Give it a try, it is fantastic!

Fiesta Chicken

Layer in crock pot in the following order:

1 package frozen shredded chicken

1 Bag frozen corn

1 can black beans, drained

1 (8 oz) block cream cheese

1 packet fiesta ranch mix

Directions:

1 Layer everything in crock pot on high, for 4 hours.

2 Stir once cream cheese has melted which is usually about 2 or 3 hours.

3 Let it marinate 30 minutes to 1 hour; whatever you think it needs.

4 Serve over rice, make burritos, inside hard or soft taco shells, over tortilla chips, or topping salads.

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!