Chicken Sandwich with my friend Patty's special Bacon Mayonnaise

Chicken Sandwich with my special Bacon Mayonnaise. I love to make a lot of sandwiches when its summer time because I cant stand a hot kitchen. I also take advantage of my store bought rotisserie chicken this time of year. However, My Husband loves to have Mashed potatoes and Carrots with Miss J. Because its not dinner to him unless there are at least 2 vegetables on the table. So to make that Happy Compromise I will serve a sandwich for dinner but I also will serve those two vegetables even if I am not going to eat them.

Chicken Sandwich with my friend Patty's special Bacon Mayonnaise

2 or three slices of Chicken
1 Tablespoon of Bacon Mayonnaise
2-3 slices of Tomatoes
2 tablespoons Shredded Mexican Cheese
2 slices of Bread I used Udi’s Gluten Free
　

Take bread and place on plate add chicken to one side

Next add sliced tomatoes

Then on other piece of bread add Bacon Mayonnaise

Then add cheese to the top of tomatoes

Close and cut and serve.


Enjoy and Bon Appetit


Mrs. Mix It

Bacon Mayonaise

I love to make this mayonnaise, my friend Patty has been making this for years and told me about it. When I'm making burgers or even sandwiches this is a fabulous addition. It is easy to make and even better after you have let it sit about 20 minutes in the refrigerator to soak up the bacon flavor. You can make it with bacon bits or whole cut up bacon like I did here. You may make this in larger amounts. However, you must eat it within a day because it has a very small shelf life. So I like to make it in small portions.

Bacon Mayonnaise Ingredients

2 slices of bacon chopped up
2 tablespoons mayonnaise

Take Bacon and Chop or cut up

Add Mayonnaise and stir




Enjoy and Bon Appetit


Mrs. Mix It

Divine Desserts and Treats plus a little Charity Matters

So I was going to write a recipe for you today however, after a fun filled trip with my family yesterday I have decided to share some of my fabulous dessert finds from yesterday. Some of them were gluten free. Which I talk about in a previous post about Disneyland having a lot of gluten free options.
　

The first Dessert is a standard Mickey Ice Cream Bar these are gluten Free and very yummy. However, you need to eat it quick before it Melts all over you.

The next Dessert was a surprise find at the Story Tellers Cafe at Disney’s California Grand Hotel. We had walked in after a long day in Disney's California Adventure park and wanted to have a sweet treat instead of dinner. Chris at the hostess desk and his Manager were so sweet and told us they just had a gluten free event earlier in the day and had 4 cupcakes left.

If we were interested, they could serve this with chocolate, vanilla or strawberry ice cream. As you can see Miss J ate all of the icing off first, Who wouldn't sure looked yummy.

The next Dessert is not a gluten free dessert but it sure did sound and look amazing it was a peach apple cobbler with a scoop of ice cream on top and some fabulous caramel sauce. I think I will have to try making this at home sounds amazing and with my gluten free topping it would be even better.

The last dessert was simply Devine! It was a Gluten Free Brownie that had been heated up with a cream anglais surrounding it and a Chocolate and Caramel Sauce with a scoop of ice cream. Oh My goodness it was one of the most decadent and fabulous desserts I have had.

Oh and one last item to  mention: There is a new blog out there that I think deserves a shout out and drop in it is called Charity Matters.   Heidi, is very new to the blogging world, however, she has a heart of gold.

The focus of her blog; is to focus on those charities out there that there that need all of our help. With the economy being as bad as it is; the first thing people stop doing is donating their money. So what Charity Matters  will be focusing on a different charity every week and lets you know how you too can help. So please stop buy and check out Heidi’s new site and see how you can help too. You can also follow Heidi at @Charity_Matters on twitter or like Charity Matters on Facebook. 

Enjoy and Have a Happy Safe and productive weekend!

Mrs Mix It

Toffee Bars

Toffee Bars these are a quick and easy dessert that I love to make in the hot summer months. I love these because the Chocolate taste floats to the crust and the toffee stays on the top. So yummy.



Ingredients:

Cookie Crust
2 ½ cups oat flour
2 sticks of butter
3/4 cup brown sugar
3/4 cup granulated sugar

Toffee

1 1/4 cup brown sugar
1 cup granulated sugar
1 1/4 cup corn syrup
3 eggs
1 teaspoon vanilla
1 ½  Cup trail Mix I used Almond, Dark Chocolate, Cashews ( sold at Trader Joes)






Equipment

Parchment paper or aluminum foil
13 x 9 pan
cooking spray





Preheat over no 350 degrees

In a large bowl Mix Together Oat Flour and sugar
Next Cube butter and mix together in mixer until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

Next place a bunch of dollops in bottom of the pan then press down until smooth
Place cookie bottom in oven for 18 min.
While Cookie bottom cooking make Toffee mixture.

Now in the same bowl that you mixed the cookie crust in Mix the brown sugar, granulated sugar
corn syrup, eggs and vanilla and mix in mixer.

Chop or Crush Trail Mix to bite size pieces

Fold in Trail Mix

Poor on top of baked cookie bars cook for a additional 35 to 45 min.

Let cool over night then cut in one inch squares.



Enjoy and Bon Appetit



Mrs. Mix It

Lemon bars in Reverse

Oner of my favorite desserts in the summer is lemon bars because they are light and refreshing and you only need a little bite to get your sweet tooth to go away

Reversed Lemon Bars Gluten Free

Cookie ingredients

2 ½ cups oat Flour
1 cup Powdered Sugar
2 sticks of butter ½ pound

Lemon Curd Ingredients
2 cups of Sugar
2 Tablespoons Corn starch
4 eggs
½ cup of lemon juice
Zest of 2 lemons

Equipment
parchment paper or aluminum foil
13 x 9 pan
cooking spray

Preheat over no 350 degrees

In a large bowl Mix Together Oat Flour and Powdered sugar

Next Cube butter

Mash together with your hands until thoroughly combined.
Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

Next place a bunch of dollops in bottom of the pan

then press down until smooth
Place cookie bottom in oven for 18 min.

While Cookie bottom cooking make Lemon mixture.
Take Sugar and cornstarch combine in same bowl that you used to make cookie bottom

Take whisk and whisk in eggs two at a time.

Add Lemon Zest.

Add Juice over strainer so seeds stay in strainer.

Then when Cookie Bottom is golden Poor lemon mixture on top of Cookie bottom. Do not freak out when you see the lemon curd going to the bottom and the cookie emerging to the top. Thats what makes them reversed.
Let cook for 35 to 40 min until firm
Cool over night or for 6 hours in refrigerator.

Cut and serve into 1 inch squares and sprinkle with powdered sugar.

My First Post Updated to be Gluten Free

As a lot of you know when I started this blog it was not to cook in Gluten Free manor. It was started to share my recipes. My recipes are back to basics recipes that are simple and easy and not super fancy. Then shortly after starting this blog we found out that my little one was allergic to wheat and had a form of celliacs disease. So my blog has slowly turned into a gluten free site.  A lot of people have been asking that picture on your header is that Gluten Free and sadly I say no! However, you can update it by using my gluten free crumble and following the directions on the first recipe. So after receiving way to many questions via email and in person; I have decided to update for you so it will be a lot easier for all the people who eat Gluten Free.

Blueberry Pomegranate Cobbler

Serves 6

Ingredients:

Filling

2 boxes of Fresh Blueberries ( about 2 cups)

1 cup sugar

1 cup POM Pomegranate juice

1/4 cup cornstarch

Mrs Mix It's Gluten Free Topping

6 ramekins 4 oz size

Pam Cooking Spray

1 Lined baking sheet with foil or silpat

Wash blueberries and place in large mixing bowl add sugar, cornstarch and Pomegranate juices stir well until all is dissolved. Blueberries should float to the top of bowl. Set aside and let blueberries soak up the sugars. Next make topping.

Take butter and cut into cubes add oat flour, oats, and sugar and take off your rings because this involves your hands to mix. Mix and knead until well mixed together it should form clumps of the crumble.

Preheat oven to 350 degrees.

Take 6 ramekins (4 oz.) Spray with cooking spray, next take a slotted spoon and divide up blueberries equally into the greased ramekins, next take left over juices and divide equally again; last take the crumble topping and place a little bit at a time on top of blueberry mixture. I hold my hand around ramekin when doing this so you do not have a lot of spillage on your baking sheet. Place in the preheated oven at 350 degrees for 40 min.

Let cool for about 20 min. serve warm with vanilla ice cream or whipped cream.

Enjoy!

Buterflyied Bird (Cornish Game Hens)

Everyone loves a Cornish game hen. Most people stuff them with stuffing of rice and dried fruit or sometime a bread based stuffing. I too love Cornish Hens but sometimes you just don’t have enough time in the day to get that meal cooked and served. That’s when I butterfly my Cornish hen and bake it or barbecue it with just these simple spices.



Butterflied Birds
2 Cornish Hens
3 tablespoons Extra Virgin Olive Oil
2 teaspoons dried onions
2 teaspoons granulated garlic
2-3 teaspoons of parsley or cilantro
Salt to clean cavity

Equipment
Baking Sheet
Scissors
Baking Sheet
Aluminum Foil

Most Cornish hens now a days are sold frozen. So I defrost them in the refrigerator a day or two before I want to serve.

I love to stuff my bird with stuffing (tangerine Stuffing)

However,  that takes a lot more time  to cook so when in a hurry to eat I butterfly my bird.

You will need to salt and clean cavity still

Next pace cavity side down then sprinkle with Olive Oil

After completely Coated add dried onions, granulated garlic parsley or cilantro, I used cilantro this time because I wanted a more robust flavor.

Bake in oven for 35-40 minutes until temperature reaches 165 degrees according to the USDA You can also barbecue but every grill is different so I would use the food thermometer to determine doneness. 

 When in a hurry I always either make mashed potatoes or Rice

Enjoy and Bon Appetit

Mrs. Mix It