Sunday, September 30, 2012

#GlutenFree Apricot Bacon Onion and Cheese Spread or Dip for #SundaySupper

Apricot Bacon Onion and Cheese Spread or Dip
This week’s Sunday Supper is all about Dishes in Five Ingredients or less and is hosted by #SundaySupper Contributor Amber from Mama’s Blissful Bites. Amber has a way of making us all smile with her amazing sense of humor. I love her blog and know you will too. Every busy mom knows how important it is to have that easy go to meal that you can whip up any time.  So tonight I am going to share my quick and easy Apricot Bacon Onion and Cheese Spread or Dip.

Apricot Bacon Onion and Cheese Dip Ingredients
1 cup Dried Apricots
4 green onions chopped
½ cup of chopped bacon
1 8 oz block of cream cheese
2 tablespoons Fig Jam or Apricot Jam

Take Dried apricots and chop in food processor until sticks together

Now add Cream Cheese, Bacon and Onions now pulse until mixed together.

Next add Jam I used Fig it’s a little sweeter.

Place in Large Baking dish

Bake in oven at 350 for 25 minutes.

This can be served with potato chips hot out of the oven or just some gluten free crackers, you decide

These staple meals may be some of the most important meals we can prepare because they are quick, easy and many times make with ingredients we have on hand. Join us at 7 pm Eastern time for our fun live chat. You don’t want to miss this event hosted by Amber, I promise you will fall in love with her witty sense of humor just like I did.

Breakfast, Starters, Butters and Jams:
Main Dishes:
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers!


Sheila Fretz

Friday, September 28, 2012

Carmagetton Crazy for Berries a #Gluten Free Dessert

Part One of the Mullholand Bridge was demolished last year and our local freeway closed for three days. Now on to Part Two this year the second half will be demolished so they can complete the bridge construction over the 405 freeway. We live about five minutes from the closed 405 freeway and were told over and over do not get on the freeway unless absolutely necessary. We have decided once again to hunker down for the weekend but on Saturday night we will entertain a couple old friends and one of our neighbors.  In honor of the road closure I designed this road of egg whites swirling round and round with berries and whipped cream plus the love of being homebound all weekend for cooking  and creating new deserts and recipes like this one.

Carmagetton Crazy for Berries a #Gluten Free Dessert Ingredients:
8 egg whites
1 ½ cups sugar
1 teaspoon Vanilla
1 teaspoon Almond Extract

2 Cups cleaned and Quartered Strawberries
2 Cup Blueberries
Whipping Cream
2 tablespoons powder sugar.

Cookie Sheets
Silpats or Parchment Paper

Preheat oven to 250

Seperate 8 eggs

Take eggs whites whip until stiff peaks form

Add Sugar, Almond Extract
and Vanilla

Whip until glossy and firm

Next place egg whites in Pastry bag

Make 16 circular swirls until filled in
Make 16 small heart shaped of Egg whites
Bake in oven for hour then turn off heat and leave in oven to dry.

When totally dry remove from silpat place on plate add whipp cream, berries more whip cream then heart

Thursday, September 27, 2012

And the winner is.....

And The winner is of the  Meyer's Elgin Sausage Giveaway from @cuetopia

We had many entries for the giveaway with Meyer's Elgin Sausage is giving away Two racks of Ribs, 1 Jar of their fabulous BBQ sauce, 1 bottle of their Texas beans seasoning and 2 bottles of there dry rub to one of  my readers and the lucky readers was CarolSue Anderson however she did not respond by September 21, 2012! 

So now we find ourselves having to pick another winner . The new winner  is Jen N. Linda please contact me at Mrs Mix It at gmail dot com all one word. You have until Friday October 5, 2012. Then we will redraw.  

Sheila Fretz-

Tuesday, September 25, 2012

#GlutenFree Rice Crispy Treat Brownies

The other day Miss J requested a special dish. She had been envisioning in her head for quite some time and she requested that we figure out a way to make it. So the two of us went into the kitchen and did just that and Gluten Free Rice Crispy Treat Brownies were created. I hope you enjoy these as much as we did and take them to your next tailgating event like we did. 

Gluten Free Rice Crispy Brownies Ingredients:

½ cup butter
1/4 cup cocoa 
1/8 cup aged Balsamic Vinegar
1 cup brown sugar
1 teaspoon Vanilla Bourbon
3 eggs total ( 2 for chocolate mixture 1 for cheese mixture)
1/4 cup corn starch
3/4 cup Oat flour
1 cup semi sweet chocolate chips
1 cup granulated sugar
4 cups Mini Marshmello's
4 cups Rice Crispy's Gluten Free
1/4 cup butter
Cooking Spray

1 Pot
1 9 x9 (baking pan)

Preheat oven to 350 degrees

In a non stick pot melt butter then add cocoa powder and whisk together.
Next add sugar
Add  Balsamic Vinegar
Add Vanilla.
Take 2 eggs and whisk in a separate bowl add about 2 tablespoons chocolate mixture to temper then add back to chocolate mixture.

Next add Corn Starch and Oats.

Spray a 9x13" pan with cooking spray then pour in pan .
Next add about a cup of chocolate chips on top and bake for about 20 to 25 minutes.

Wait about 10 minutes then start next step of rice crispy treats. by melting butter and adding marshmellos then gluten free rice crispies.

Next pour on top of brownies.

Then squish down with parchment paper that has been sprayed with cooking spray.

Last garnish with melted chocolate (optional).

Enjoy and let me know what you think.

Sheila Fretz-

Friday, September 21, 2012

# GlutenFree Orange Blossom Pound Cake

We have a beautiful Valencia orange juice tree in our back yard. I just love to go out to my back yard in sunny Southern California and pick oranges from my tree. Then let my mind go crazy on what I can create.  I knew it was juicing time and the oranges were perfect.

This recipe makes enough for one Large Tube pan or 1 bundt pan and 3 small loaf pans or 1 large loaf pan. I chose to make the bundt pan with 3 small loaf pans then I could share some too with my neighbors after a beautiful service. I love to use my Big Kitchen Aid Mixer for a cake like this.

Orange Blossom Pound Cake

Serves 24

3 Sticks Margarine ( Land of Lakes available at 99 cents store)
3 Cups Sugar
6 eggs
1 cup fresh Squeezed Orange Juice
The Zest of One Orange about 2 teaspoons
3 cups All purpose Gluten Free Flour
3 teaspoons baking powder
Baking Spray I use Crisco Spray it's gluten free
2 Tablespoon powder sugar for garnish

1 Large Tube pan or 1 bundt pan and 3 small loaf pans or 1 large loaf pan

In a separate bowl sift together: Flour and Baking Soda

For large recipes like this I like to use my Kitchen Aide mixer: Cream together( using paddle mixing blade) Margarine, sugar,

Next add eggs in one at a time, scraping down the sides occasionally,

Add in orange zest then orange juice.

beat until creamy next add all of flower mixture on slow speed mix together until thoroughly blended together.

Next Spray pans with baking spray that includes flour spray all pans and preheat oven at 350 degrees. Cook bundt pan for 40 min or Large Tube pan for 60 min.
Bon Appetite!
Sheila Fretz

Wednesday, September 19, 2012

#GlutenFree Blueberry Scones

My Husband loves the Scones at Starbucks. So after money was a little tight, and I had purchased my own Espresso machine. I had no need to spend an extra 5 to 6 dollars a day. My Hubby felt deprived, because I would always bring home a scone, when I would hit Starbucks in the morning after dropping off my little one at school. So I created these,  so he could get his sugar fix.

Simple and Easy Blueberry Scones Ingredients
1cup of pecans
1/4 cup butter (1 Stick) Cut into cubes (4 to 5)
1 teaspoon baking soda
1 cup Brown sugar
2 1/2 cups Oat Flour
1/4 cup milk
1 cup of frozen blueberries
2 teaspoon granulated sugar

1 Food Processor
1 12"x17" Baking Sheet
1 Silpat to prevent burning
Large Ice Cream Scoop

Makes about 16

Take 1 cup of Pecans and place in food processor and pulse until a fine grain forms. Add flour and Baking Soda while continuing to pulse. Now you will have a powder that is almost a shade of brown, (kind of looks like whole wheat flower).

 Next add brown sugar pulse again adding cubed butter continue pulsing lastly add 1/4 cup of milk slowly. When completely mixed had fold in Frozen Blueberries.

Tip Of the Day:
When you are dividing the scones up I like to use a large Ice cream scoop because you get 16 equal scones. None a different size and they look so professional too.

Next Make balls out of Dough and sprinkle with sugar about 1/8 per scone.

Bake in convection oven at 350 degrees 20 to 25 minuets.

Bon Appetit and Enjoy!!

Sheila Fretz