Friday, December 13, 2013

#GlutenFree Sugar Cookies for Santa

I Originally posted this recipe in December of 2012 but it is such a favorite, I thought I would share it with you today again. I am very proud to share this recipe for #GlutenFree Sugar Cookies for Santa . It's not Christmas in my house without this recipe and the decorating done on Christmas Eve. My little Miss J has loves to make cookies for Santa.  This recipe has been in my family since the dark ages . My Mother used to tell me when I was a little girl, she remembered her Grand mother  making these cookies; and as soon as they were out of the oven they were gone. Due to this recipe coming from the dark ages I had to carefully measure everything and then convert it to gluten free. The original recipe was in pounds and tea cups, and tea spoons not the kind you measure with, the kind of spoon you set your table with. It’s amazing how much it taste like my great grandmother 's cookies and now they are gluten free and  I can share them with you. Don't forget when you decorate make sure you buy gluten free topping and icing.

Sugar Cookies for Santa Ingredients
1 lb powdered sugar ( 2 cups)
1lb butter (4 Sticks)
2 eggs
1/2 tsp xanthium gum
1tsp. Baking soda
5 cups sorghum gluten free flour
2 cups all purpose gluten free flour

Mix sugar and butter together in Cuisinart with dough blade.

Then add eggs sorghum flour and xanthium gum, baking soda.

Remove from Cuisinart  place on floured chopping block

Next hand kneed in 2 cups all purpose gluten free flour.

Divide into 4 equal parts and refrigerate for 1 hour.

Roll out then cut with cookie cutters

Bake at 350 on convection for 8 min until golden.

I either let my daughter decorate with sugar crystals or bake plane so they can ice and decorate later. I sometimes even make them for friends and family and dip in melted chocolate.

Enjoy and have a great holiday season making these with friends.

Bon Appetite & Enjoy

Sheila Fretz

Thursday, November 7, 2013

German Cabbage

To me it is not the holidays without German Cabbage. This  is one of my all time favorites. My family has been making this for years and I just love it! We originally started to make this when my sister and her then fiance, now husband's family brought for Thanksgiving dinner at my parents home. 

German Cabbage Ingredients
 1 head of Red Cabbage Shredded
1 cup of Apple Cider Vinegar
1/2 cup of Sugar
1 teaspoon caraway seeds
1/4 Shortening

Shred Cabbage in food processor or thinly slice with a knife. Next  place shredded cabbage in Large Stock pot adding Vinegar ,Caraway seeds.

 Shortening and cover tightly simmer for 2 hours until broken down. Serve warm.

Bon Appetite!


Sheila Fretz

Tuesday, November 5, 2013

Beet Berry Relish with a Stuffed Roasted Chicken

My husband is not a fan of Cranberry Relish but he loves beets. So In order to get him to try cranberry relish again I created this fabulous recipe and now every time we make a turkey dinner he specifically asks for this recipe. This recipe is also good for the kids because they will never realize there are vegetables in their relish.

Beet Berry Relish
1 cup of Pomegranate Juice
1 Jar of sliced Ruby Red Beets Chopped
2 cup of Cranberries (1 Bag)
1 cup of Sugar

Drain Ruby Red Beets and Chop. Take all 4 Ingredients place in a sauce pan and bring to a boil, then reduce heat and boil for an additional 10 min.

Roasted Chicken
1 5-7 pound Chicken
1 teaspoon garlic powder
3 Tablespoons Salt for cleaning Cavity
1 teaspoon Salt and Pepper
1 Tablespoon Olive Oil

½  Bag of Glutino Gluten Free Seasoned Stuffing in a box
1 Granny Smith Apple about a cup
1 Onion chopped about 3/4 of a cup
1 ½ cups of celery chopped 3 stalks
1 ½ cups stock chicken or vegetable

Clean Chicken by removing neck and giblets and salt cavity and rinse well and set aside. I cook with the chicken for the gravy

Next Make Stuffing and Chop Apples, Celery and Onions and combined with Stuffing and Broth. Mix together until completely combined. Next Stuff The Bird then Season the Bird with Salt & Pepper and Garlic Powder then drizzle with olive oil.

Cover Bird with Foil and cook until stuffing registers 140 degrees on thermometer Remove foil leave Thermometer in Stuffing and put back in oven until Stuffing reaches 165 and juices run clear.
Serve with mashed potatoes.

Bon Appetite!


Sheila Fretz

Wednesday, October 30, 2013

Italian Pot Roast

Well the holidays have come upon us and I don’t know about you, but I love a good cook and run recipe!  In addition to if it makes a fabulous first over, I am even happier. So here is a recipe that covers all of the above.

Italian Pot Roast Ingredients:One four-pound Beef Brisket
2 Sixteen ounce Cans of Stewed Tomatoes
One  32 oz. Large Jar of Marinara Sauce with Basil and Garlic
3 Tablespoons Olive Oil
2 teaspoons’ Salt
2 teaspoons’ Pepper
2 Cups of Merlot wine
One cup Water
Three tablespoon sugar

Preheat the oven to 350 degrees
Take a Dutch oven and put Olive Oil heat until warm
Salt and Pepper Brisket on both Sides
Place in Dutch oven and brown on both sides.

Next add Merlot wine

Next add Stewed tomatoes and Marinara Sauce

Next place 1 cup of water and Sugar in marinara sauce Jar and Shake until bottle is clean then pour into Dutch Oven.

Cook for 2 hours 30 minutes. Remove from oven and cook pasta  Pasta noodles .

Remove layer of fat and discard.

Next Slice thinly while you boil your gluten free pasta.

Then serve with Sauce  and Pasta.

Enjoy and Bon Appetit

Sheila Fretz

Monday, October 28, 2013

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

Sheila Fretz

Friday, October 18, 2013

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

Sheila Fretz

Wednesday, October 16, 2013

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 this weekend  I have decided to share some of my fabulous dessert finds from this weekend. 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 was  a gluten free dessert 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.

Enjoy and Have a Happy Safe and productive week!

Shela Fretz

Monday, October 14, 2013

Happy Thanksgiving

Today is Canadian Thanksgiving and Columbus Day in the United States Did you know  we have over 15 different recipes for Thanksgiving.  We are starting the holidays early by sharing all of them with you  Just Click here and enjoy a variety of side dishes, desserts pies and tarts , brine's and everything in between including the stuffing or dressing.

We hope you have a Safe and Happy Holiday Season and keep the positive energy flowing! 
Bon Apetit and Enjoy!

Friday, October 11, 2013

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 celiacs 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



2 boxes of Fresh Blueberries ( about 2 cups)

1 cup sugar

1 cup POM Pomegranate juice

1/4 cup cornstarch

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.

Bon Appetite & Enjoy!
Sheila Fretz

Wednesday, October 9, 2013

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

Baking Sheet
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