Its a new Giveaway with Anolon

Cooking Underwriter has teamed up with Anolon to give away this fabulous new giveaway! One Anolon Bronze Bakeware 9”x13” Cake Pan . Isn't this a perfect pan for baking a pineapple upside down cake in. I think so, or maybe a great batch of brownies. Come follow me in my journey of baking with Anolon and enter the giveaway here......

Quick and Easy Creamed Spinach

During the holidays this is one of my favorite additions to any of my meals especially when we serve Roast Beef. The reason I like this is its quick and Easy and I can put it together quickly and people are always impressed with Creamed Spinach. The only thing is it was so yummy I forgot to take a picture of the finished product.


Quick and Easy Creamed Spinach Ingredients
(1) 12 ounce bag of Chopped Spinach
1 Can of Cream of Mushroom soup
6 Strips of Bacon Crumbled or Chopped
½ Cup of milk

Microwave Creamed Spinach on high for 4 minutes

In a Sauce pot place Cream of Mushroom Soup in pot

Chop Bacon and add to Cream of Mushroom soup

Take Spinach out of Microwave and place in Colander lined in a tea towel.

Take Spinach and Ring out all liquids.

Stir in milk on Stove top until warm.



Enjoy and Bon Appetit


Sheila-

And the winner is ........of The Hip Hostess a Demi Style Apron in the print of a dinner in paris

And The Winner Is ...............of The The Hip Hostess a Demi Style Apron in the print of a Dinner in Paris
As you know, we started our year with a month long of giveaways on Cooking Underwriter. We will continue with giveaways once a month and with that being said we have a winner for The Hip Hostess giveaway. As you know for all who enter. I use a service called Rafflecoppter so I do not pick the winner! With that being said .... We have a winner and the Winner is.................. Michelle C. She has a fabulous website that is called Shuttering Shell. Which consist of her sharing her stories and recipes of her day to day life.

Michelle C with the Facebook name of Michelle Hollowell-Chissler please contact me at MrsMixIt at Gmail dot com.





So if you didn't win the The Hip Hostess Dinner in Paris Demi Apron and you want to purchase on please go by her sight and see all of The Hip Hostess' fabulous aprons.

Our Next Giveaway will start on October 28, 2011 and go through November 13, 2011. Just in time for you to bake your favorite dish in your new Anolon Bronze Bakeware 9"x13" Cake Pan for the holidays. So come buy a see me next week, so I may show you what I will be making in this fabulous cake pan.


See You Soon

Sheila-

Roasted Vegetables with a Balsamic Glaze

Roasted Vegetables Ingredients:
8 cups of Butter Nut Squash I large peeled and cut.
4 cups Yams
1 large onion Roughly Chopped
1/4 cup Olive Oil
Salt and Pepper to taste

Balsamic Glaze Ingredients:

1 cup 10 year aged Balsamic Vinegar
1/3 cup white sugar


Equipment:
1 12" X 17" Baking Sheet or Roasting Pan

Chop and Peel up One Butternut Squash , Three Yams and One  Onion and place on baking sheet .

Chop and peels all vegetables and toss in Olive Oil then Roast in Pan at 350 degrees turning every 15 minutes for 45-50 min. Until Carmelized..



Next make Balsamic Glaze by taking the vinegar and the sugar and cooking down until a glaze forms.

When vegetables are roasted either serve with a drizzling on top of root vegeatbles so yummy and supper easy . 

Enjoy and Bon Appetit

Gluten Free Blueberry Banana Pancakes

Do you like breakfat for dinner like I do? Well the other day I was craving Pancakes and decided that I wanted some home made buttermilk pancakes. However, I didn't have any buttermilk.

Tip of the Day: So I know this great tip on how to make buttermilk add 1 Tablespoon apple Cider Vinegar  to 2 cups of Milk.

Gluten Free Blueberry Banana Pancakes Ingredients
1 1/2 cups rice flour
1 cup all purpose Gluten Free flour
1/4 cup brown sugar
2 banannas smashed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 2/3 cups buttermilk or 1 2/3  cup Milk with 1 2/3 teaspoons apple cider vinegar
3 tablespoons butter, melted
2 eggs
(1/2 teaspoon vanilla extract)
½ cup blueberries
Butter for grill to stop sticking.

Mash 2 Bannanas add  rice flour, brown sugar, baking powder, baking soda, Gluten Free flour,  salt, add ps buttermilk or 1 2/3  cup Milk with 1 2/3 teaspoons apple cider vinegar, butter melted, eggs and  vanilla extract.  Whisk togrther until blended to a somewhat thick batter.

Poor onto a greased grill or frying pan I used butter then sprinkle blueberries on once bubbles start to form then flip.


Serve with sausage I like to use apple chicken Sausage

Enjoy


Sheila-

Ribs Stuffed with Stuffing

Once in a while I like a little bit of Pork but its not something I eat on a regular basis. About 2 weeks ago my husband and I saw that Ribs were on special so he asked if we could make his favorite. Pork Ribs stuffed with Stuffing. As I said before I’m not a huge fan of pork but I will eat it. I like all food except the food that I am allergic to or does not like me. So I kindly aided my husband in the process and we had a fabulous meal that night with my cousin who happened to ride in on his Harley for dinner from Arizona. The meal was great and fun was had by all.

Make Stuffing here are a couple recipes for stuffing

Cranberry Tangerine Stuffing below

I used this Gluten Free Stuffing





Season with Salt on both sides

Season with Pepper on both Sides

Lastly Season with garlic powder.

Next take ribs and Tie around a large can or jar. I used a extra large mayonnaise Jar.

Stuff with Stuffing

Place in lined roasting pan make sure you leave enough aluminum foil to wrap upwards. I leave about a foot on each side. Making a X with the foil.

Pull Foil Up on diagonal and wrap fully in foil Place in oven at 350 degrees for about 2 hours until stuffing reaches 165 degrees.

Meat should be falling off the bone or almost falling off bone. I slice up ribs and serve with mashed potatoes and sometimes even Cranberry Beet Berry Relish



Traditional Gluten Free Stuffing or Dressing

Do you know the difference between stuffing and dressing. Stuffing goes in a bird and dressing is cooked in a greased pan. Well Im going to make stuffing today because on Friday's recipe we will be making stuffer ribs like a roast.



Traditional Gluten Free Stuffing or Dressing 
1 lb. Jimmy Dean bulk Sage Sausage
1. 8 Celery Sticks chopped finely about 1 1/2 cups
1 Large Onion Finely Chopped
1 Granny Smith apple finely Chopped
1 teaspoon salt
1 teaspoon pepper
3 to 4 Tablespoons of Poultry Seasoning
½ cup  Olive Oil plus 1 Tablespoon Olive Oil
2 bags of Udi’s Gluten free bread toasted and chopped or torn.

Chop Vegetables, salt and pepper and place in frying pan with 1 Tablespoon olive oil  cook until clear.

Next add Sausage and Cook until completely cooked. DO NOT DRAIN!














Next add meats, spices, and drizzle in olive oil  making sure all is combined evenly.


Now you can do one or two things stuff in a bird or bake in a 13 x 9 pan sprayed with cooking spray.
Next place in the oven covered for 45 minutes however if you make it as dressing add a 1/4 cup broth to keep moist prior to cooking.

Enjoy and Bon Appetit

Sheila       

Pumpkin Crunch Souffle

So with today being the last day of the Thanksgiving Holiday weekend. I thought I would give you a post of my latest fall dessert creation. When Canadian Thanksgiving comes around here in the states it is always hard to get a Turkey. Yes we do have people out here that are real Turkey’s on the streets. However, to find the actual bird this time of year are few and far between. I generally order a Turkey about a month in advance however, this year we had a supermarket strike threat on the horizon. So I never ordered the Turkey and so this year The Fretz Family will be having Thanksgiving with just there immediate family and we will be cooking a holiday roast beef with Yorkshire pudding, gluten free cream corn ,Creamed Spinach oven roasted potatoes, carrots, and for dessert a Pumpkin Crunch Souffle for dessert.

Pumpkin Crunch Souffle  Ingredients

4 eggs separated in 2 separate bowls
1 Large can of LIBBY'S 100% Pure Pumpkin (29 oz.)
1 can of evaporated milk 12 oz.
1 cup sugar
1 ½ tsp All Spice
1 tsp vanilla
Mrs Mix It’s Gluten Free Crumble


Preheat oven to 350 degrees

Take eggs and Separate in 2 separate bowls.

Beat Egg Whites until stiff Peaks form

Next add Pumpkin to Egg yolks and blend together

Add Evaporated Milk and Mix together.

Add Sugar, All Spice, and Vanilla until you get a creamy mixture like this.

Now take 1/2 of creamy pumpkin mixture and fold in to egg whites.

Now after that Mix last half of pumpkin into egg whites and pumpkin and place in individual soufle dish that has been sprayed with cooking spray.

Last top with crumble place in oven place in oven for 45 Minutes

Serve with Ice Cream or Whipped Cream . Enjoy and Happy Thanksgiving to you and yours.    

Plus don't forget about our giveaway with The Hip Hostess

Bon Appetit-

Sheila-

              

A Giveaway with The Hip Hostess & Canadian Thanksgiving good wishes.

To all my Canadian Followers I first want to wish you folks to the North a Happy Thanksgiving. If you are looking for ideas for a fabulous Thanksgiving feast Click here. I did a huge week of posting on Thanksgiving last year including my table scape and a variety of side dishes and ideas for your Canadian Thanksgiving feast. I hope you enjoy!

However today’s surprise post is for a giveaway in honor of the holidays coming up. Wouldn’t you love to have this beautiful Demi Style apron.

It comes like this with Extra long ties, Scallop trim hem, Can be worn high on the waist or low on the hip, Roomy twin pockets with double stitched corners,

Comes neatly folded and tied with coordinating grosgrain ribbon. The more you wear it the more you will love it!

I love this apron for myself or my little Miss J. We always have a project or two going on in the kitchen and this apron is both good for you and your little sous chef.



Thanks for entering and Happy Thanksgiving


Sheila-

Baked almost Barbecued Chicken

Do you ever get home from work and have defrosted some chicken and you think you have all of the items needed for a barbecue. Well that what happened to me this past week. I thought I was going to barbeque some chicken breast and a couple ears of corn. When I realized that we had no charcoal it was way to late. I had already rolled the ears of corn in olive oil, garlic salt and balsamic Parmesan wrapped them up in foil plus I had seasoned the meat. So my best bet was to try to make this meal in the oven. Corn on the Cob baked in the oven shown on Wednesday

Ingredients:
3 Chicken breast
3 tablespoons Olive Oil
salt & pepper to taste
garlic powder lightly sprinkled on both sides
dill weed lightly sprinkled on top only.

Equipment:1 lined cookie sheet in foil

Preheat oven to 350 degrees

Drizzle olive oil on Chicken then season with all seasonings listed above.

Cook in oven on bottom shelf for 45 minutes
serve with corn.

Enjoy and Bon Appetit


Sheila-