tag:blogger.com,1999:blog-35801709067483758382024-02-18T17:31:26.283-08:00Cooking UnderwriterSheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.comBlogger299125tag:blogger.com,1999:blog-3580170906748375838.post-38193339509403739562013-12-13T00:00:00.000-08:002013-12-12T11:16:18.204-08:00#GlutenFree Sugar Cookies for Santa <div class="separator" style="clear: both; text-align: center;">
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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.</div>
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<strong><u>Sugar Cookies for Santa Ingredients</u></strong></div>
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1 lb <span class="yshortcuts" id="lw_1292520338_0">powdered sugar ( 2 cups)</span></div>
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1lb butter (4 Sticks)</div>
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2 eggs</div>
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1/2 tsp xanthium gum </div>
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1tsp. <span class="yshortcuts" id="lw_1292520338_1">Baking soda</span> </div>
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5 cups sorghum gluten free flour </div>
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2 cups all purpose gluten free flour </div>
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Mix sugar and butter together in Cuisinart with dough blade.</div>
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Then add eggs sorghum flour and xanthium gum, baking soda.</div>
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Remove from Cuisinart place on floured <span class="yshortcuts" id="lw_1292520338_2">chopping block</span> </div>
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Next hand kneed in 2 cups all purpose gluten free flour.</div>
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Divide into 4 equal parts and refrigerate for 1 hour. </div>
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Roll out then cut with <span class="yshortcuts" id="lw_1292520338_3">cookie cutters</span> </div>
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Bake at 350 on convection for 8 min until golden. </div>
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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.</div>
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Enjoy and have a great holiday season making these with friends.</div>
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Bon Appetite & Enjoy</div>
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Sheila Fretz</div>
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Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com4tag:blogger.com,1999:blog-3580170906748375838.post-7131140463233991782013-11-07T00:00:00.000-08:002013-12-12T11:18:24.382-08:00German Cabbage<div class="separator" style="clear: both; text-align: center;">
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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. </div>
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<u><strong><em>German Cabbage Ingredients</em></strong></u></div>
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1 head of Red Cabbage Shredded</div>
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1 cup of Apple Cider Vinegar</div>
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1/2 cup of Sugar</div>
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1 teaspoon caraway seeds</div>
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1/4 Shortening</div>
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Shred Cabbage in food processor or thinly slice with a knife. Next place shredded cabbage in Large Stock pot adding Vinegar ,Caraway seeds.</div>
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Shortening and cover tightly simmer for 2 hours until broken down. Serve warm.</div>
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Bon Appetite!</div>
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Enjoy,</div>
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Sheila Fretz</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com2tag:blogger.com,1999:blog-3580170906748375838.post-15885544853102021922013-11-05T00:01:00.000-08:002013-11-05T00:01:00.403-08:00Beet Berry Relish with a Stuffed Roasted Chicken<div class="separator" style="clear: both; text-align: center;">
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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.</div>
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<u><strong>Beet Berry Relish</strong></u></div>
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1 cup of Pomegranate Juice</div>
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1 Jar of sliced Ruby Red Beets Chopped</div>
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2 cup of Cranberries (1 Bag)</div>
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1 cup of Sugar</div>
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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. </div>
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<strong><u>Roasted Chicken</u></strong></div>
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1 5-7 pound Chicken</div>
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1 teaspoon garlic powder</div>
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3 Tablespoons Salt for cleaning Cavity</div>
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1 teaspoon Salt and Pepper</div>
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1 Tablespoon Olive Oil</div>
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<strong><u>Stuffing</u></strong></div>
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½ Bag of Glutino Gluten Free Seasoned Stuffing in a box</div>
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1 Granny Smith Apple about a cup</div>
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1 Onion chopped about 3/4 of a cup</div>
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1 ½ cups of celery chopped 3 stalks</div>
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1 ½ cups stock chicken or vegetable</div>
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Clean Chicken by removing neck and giblets and salt cavity and rinse well and set aside. I cook with the chicken for the gravy </div>
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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.</div>
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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.</div>
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Serve with mashed potatoes. </div>
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Bon Appetite!<br />
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Enjoy!<br />
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Sheila FretzSheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com3tag:blogger.com,1999:blog-3580170906748375838.post-24261442191544850712013-10-30T00:00:00.000-07:002013-10-30T00:00:05.826-07:00Italian Pot Roast<div class="separator" style="clear: both; text-align: center;">
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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.</div>
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<u><em>Italian Pot Roast Ingredients:</em></u>One four-pound Beef Brisket</div>
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2 Sixteen ounce Cans of Stewed Tomatoes</div>
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One 32 oz. Large Jar of Marinara Sauce with Basil and Garlic</div>
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3 Tablespoons Olive Oil</div>
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2 teaspoons’ Salt</div>
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2 teaspoons’ Pepper </div>
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2 Cups of Merlot wine</div>
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One cup Water</div>
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Three tablespoon sugar</div>
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Preheat the oven to 350 degrees</div>
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Take a Dutch oven and put Olive Oil heat until warm</div>
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Salt and Pepper Brisket on both Sides</div>
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Place in Dutch oven and brown on both sides.</div>
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Next add Merlot wine</div>
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Next add Stewed tomatoes and Marinara Sauce</div>
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Next place 1 cup of water and Sugar in marinara sauce Jar and Shake until bottle is clean then pour into Dutch Oven. </div>
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Cook for 2 hours 30 minutes. Remove from oven and cook pasta Pasta noodles . </div>
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Remove layer of fat and discard.</div>
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Next Slice thinly while you boil your gluten free pasta.</div>
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Then serve with Sauce and Pasta.</div>
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Enjoy and Bon Appetit </div>
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Sheila Fretz</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-71666962924696946902013-10-28T13:30:00.000-07:002013-10-28T13:30:00.569-07:00Chicken Sandwich with my friend Patty's special Bacon Mayonnaise<div class="separator" style="clear: both; text-align: center;">
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Chicken Sandwich with my special <b>Bacon Mayonnaise.</b> 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 <b>Mashed potatoes </b>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.</div>
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<u><strong>Chicken Sandwich with my friend Patty's special Bacon Mayonnaise</strong></u></div>
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2 or three slices of Chicken</div>
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1 Tablespoon of Bacon Mayonnaise</div>
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2-3 slices of Tomatoes</div>
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2 tablespoons Shredded Mexican Cheese</div>
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2 slices of Bread I used Udi’s Gluten Free</div>
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Take bread and place on plate add chicken to one side</div>
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Next add sliced tomatoes</div>
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Then on other piece of bread add <b>Bacon Mayonnaise</b></div>
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Then add cheese to the top of tomatoes</div>
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Close and cut and serve.<br />
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Enjoy and Bon Appetit<br />
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Sheila FretzSheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com3tag:blogger.com,1999:blog-3580170906748375838.post-9936344568838128202013-10-18T10:06:00.000-07:002013-10-18T10:06:00.029-07:00Bacon Mayonaise<div class="separator" style="clear: both; text-align: center;">
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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.</div>
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<strong><em><u>Bacon Mayonnaise Ingredients</u></em></strong></div>
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2 slices of bacon chopped up</div>
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2 tablespoons mayonnaise </div>
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Take Bacon and Chop or cut up</div>
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Add Mayonnaise and stir</div>
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Enjoy and Bon Appetit</div>
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Sheila Fretz</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com0tag:blogger.com,1999:blog-3580170906748375838.post-40960247034754753002013-10-16T00:00:00.000-07:002013-10-16T00:00:11.111-07:00Divine Desserts and Treats plus a little Charity Matters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFV1lcZtg8At7i97om-oci6ra7poSy2xOagPP8osvXAwifkBjcQVxL7UDSVtfo1zYYsXlto3bI69j4Hw0JMq1aDynPFHGvoLfZBxSCk4cHFoHbbF7zv6iGafLUjL5OVWZUe7hVgWUOpg/s1600/IMG00296-20110721-1330.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFV1lcZtg8At7i97om-oci6ra7poSy2xOagPP8osvXAwifkBjcQVxL7UDSVtfo1zYYsXlto3bI69j4Hw0JMq1aDynPFHGvoLfZBxSCk4cHFoHbbF7zv6iGafLUjL5OVWZUe7hVgWUOpg/s400/IMG00296-20110721-1330.jpg" t="" true="" width="300" /></a></div>
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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 <a href="http://www.blogger.com/"><span id="goog_1552208878"></span>Disneyland having a lot of gluten free options<span id="goog_1552208879"></span></a>. <br />
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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. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx4Z9d9fVilY9mj-Pz7RxNbffdzZTjLavtYhL6QLtt0P-vkwrmRIVvy0Rtbkk8A9Ex6xM0EW1QejcSr0fAbC54KnLHFGpWFyzNLpo4daNOOcamT1UbZk3zeSrxA_-jqySLD00BP5gfAU/s1600/IMG00299-20110721-1604.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx4Z9d9fVilY9mj-Pz7RxNbffdzZTjLavtYhL6QLtt0P-vkwrmRIVvy0Rtbkk8A9Ex6xM0EW1QejcSr0fAbC54KnLHFGpWFyzNLpo4daNOOcamT1UbZk3zeSrxA_-jqySLD00BP5gfAU/s400/IMG00299-20110721-1604.jpg" t="" true="" width="300" /></a></div>
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The next Dessert was a surprise find at the <a href="http://disneyland.disney.go.com/grand-californian-hotel/storytellers-cafe/">Story Tellers Cafe</a> at <a href="http://disneyland.disney.go.com/grand-californian-hotel/">Disney’s California Grand Hotel.</a> We had walked in after a long day in <a href="http://disneyland.disney.go.com/disneys-california-adventure/">Disney's California Adventure park</a> 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. <br />
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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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxByfDPmbxR7jPe2AJoBsJZ1ALb7gl2Lf7Utpz9fe3DyORsdSWxRyOYTXmms8otCgo7AzyGlPS2EoEdD1bB0SMM_D3StMxlXJxNRUEnJDsINBAW-M9aydjMmBola-XaAGOU6J-n2sYu1I/s1600/IMG00301-20110721-1611.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxByfDPmbxR7jPe2AJoBsJZ1ALb7gl2Lf7Utpz9fe3DyORsdSWxRyOYTXmms8otCgo7AzyGlPS2EoEdD1bB0SMM_D3StMxlXJxNRUEnJDsINBAW-M9aydjMmBola-XaAGOU6J-n2sYu1I/s400/IMG00301-20110721-1611.jpg" t="" true="" width="400" /></a></div>
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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 <a href="http://www.cookingunderwriter.com/2011/05/gluten-free-crumble-topping.html">gluten free topping</a> it would be even better. </div>
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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.</div>
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Enjoy and Have a Happy Safe and productive week!</div>
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Shela Fretz</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com0tag:blogger.com,1999:blog-3580170906748375838.post-53527379724025446602013-10-14T00:00:00.000-07:002013-10-14T00:00:13.896-07:00Happy Thanksgiving<div class="separator" style="clear: both; text-align: center;">
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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 <a href="http://www.cookingunderwriter.com/search/label/Thanksgiving">Just Click here</a> and enjoy a variety of <a href="http://www.cookingunderwriter.com/search/label/Side%20Dish?updated-max=2010-10-11T14:07:00-07:00&max-results=20">side dishes</a>, desserts <a href="http://www.cookingunderwriter.com/search/label/Pies%20and%20Tarts">pies and tarts</a> , <a href="http://www.cookingunderwriter.com/2011/05/brining-chicken-or-poultry.html">brine's</a> and everything in between including the <a href="http://www.cookingunderwriter.com/search/label/Stuffing%20and%20Dressing">stuffing or dressing</a>. <br />
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We hope you have a Safe and Happy Holiday Season and keep the positive energy flowing! </div>
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Bon Apetit and Enjoy!</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-27553992706900188902013-10-11T12:35:00.000-07:002013-10-11T12:35:00.153-07:00My First Post Updated to be Gluten Free<div class="separator" style="clear: both; text-align: center;">
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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<strong>. My recipes are</strong> <strong>back to basics recipes that are simple and easy and not super fancy. </strong>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. </div>
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<strong><u>Blueberry Pomegranate Cobbler</u></strong></div>
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Serves 6</div>
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<strong><u>Ingredients:</u></strong></div>
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Filling</div>
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2 boxes of Fresh Blueberries ( about 2 cups)</div>
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1 cup sugar</div>
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1 cup POM Pomegranate juice</div>
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1/4 cup cornstarch</div>
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<a href="http://www.cookingunderwriter.com/2011/05/gluten-free-crumble-topping.html">Mrs Mix It's Gluten Free Topping</a></div>
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6 ramekins 4 oz size</div>
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Pam Cooking Spray</div>
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1 Lined baking sheet with foil or silpat</div>
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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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxudtjei4F01YeGkFW-xB50vJJwPpFb_qBqrH2ZGdc6wzcPiYz1lLaq2MLq5XkVG0-4sPUhAuHRVtkYcGOTyZZfxeJSRarKuKT9jZp5F_LxVpHnXorj_0t6UnjyY_6W4yMmouv8LRi5Wo/s1600/DSC01713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxudtjei4F01YeGkFW-xB50vJJwPpFb_qBqrH2ZGdc6wzcPiYz1lLaq2MLq5XkVG0-4sPUhAuHRVtkYcGOTyZZfxeJSRarKuKT9jZp5F_LxVpHnXorj_0t6UnjyY_6W4yMmouv8LRi5Wo/s400/DSC01713.JPG" width="400" /></a></div>
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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. <br />
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Preheat oven to 350 degrees.</div>
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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. <strong>I hold my hand around ramekin when doing this so you do not have a lot of spillage on your baking sheet.</strong> Place in the preheated oven at 350 degrees for 40 min.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wyhVA7Sd3BqCp3Y9IRvlx2UtthCTO4t5beManke0ij4eJrLWBm57CN8lbXJNw00yafHDvwrrC1B6mbEAYqcuIXQucenU014f8nKAHdn1LtgorhKdaaxtVSJ-6YX3BUj_w6ER1glpbK0/s1600/DSC01720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wyhVA7Sd3BqCp3Y9IRvlx2UtthCTO4t5beManke0ij4eJrLWBm57CN8lbXJNw00yafHDvwrrC1B6mbEAYqcuIXQucenU014f8nKAHdn1LtgorhKdaaxtVSJ-6YX3BUj_w6ER1glpbK0/s400/DSC01720.JPG" width="400" /></a></div>
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Let cool for about 20 min. serve warm with vanilla ice cream or whipped cream.</div>
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Bon Appetite & Enjoy!</div>
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Sheila Fretz</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com2tag:blogger.com,1999:blog-3580170906748375838.post-61252386780062868262013-10-09T00:00:00.000-07:002013-10-09T00:00:00.594-07:00Buterflyied Bird (Cornish Game Hens)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkwaw_m-hWcVG8wh1fhWiZUXDU9t6K88a9wErIzGaWnniq5SoFwfF_GXGx33LfNINa5T2XsM5uC3MCkBiPHSLv9V6_pKouTb-4wDEkf4Q1vygBS1z55dxb8Auxdrr_6V5eitcWto2i3Y0/s1600/DSC03738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkwaw_m-hWcVG8wh1fhWiZUXDU9t6K88a9wErIzGaWnniq5SoFwfF_GXGx33LfNINa5T2XsM5uC3MCkBiPHSLv9V6_pKouTb-4wDEkf4Q1vygBS1z55dxb8Auxdrr_6V5eitcWto2i3Y0/s400/DSC03738.JPG" true="" width="400" /></a></div>
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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.</div>
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<u><em>Butterflied Birds</em></u></div>
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2 Cornish Hens</div>
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3 tablespoons Extra Virgin Olive Oil</div>
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2 teaspoons dried onions</div>
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2 teaspoons granulated garlic</div>
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2-3 teaspoons of parsley or cilantro</div>
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Salt to clean cavity</div>
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<u>Equipment</u></div>
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Baking Sheet</div>
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Scissors</div>
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Baking Sheet</div>
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Aluminum Foil</div>
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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.</div>
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I love to stuff my bird with stuffing <a href="http://www.cookingunderwriter.com/2011/01/cranberry-tangerine-stuffing.html">(tangerine Stuffing)</a></div>
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However, that takes a lot more time to cook so when in a hurry to eat I butterfly my bird.</div>
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You will need to salt and clean cavity still </div>
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Next pace cavity side down then sprinkle with Olive Oil</div>
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After completely Coated add dried onions, granulated garlic parsley or cilantro, I used cilantro this time because I wanted a more robust flavor.</div>
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Bake in oven for 35-40 minutes until temperature reaches 165 degrees according to the <a href="http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp#SMIT">USDA</a> You can also barbecue but every grill is different so I would use the food thermometer to determine doneness. </div>
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When in a hurry I always either make <a href="http://www.cookingunderwriter.com/2010/08/mr-mix-its-famous-mashed-potatoes.html">mashed potatoes</a> or Rice</div>
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Enjoy and Bon Appetit</div>
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Mrs. Mix It</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-33038763398029549122013-10-07T13:21:00.000-07:002013-10-07T13:21:00.064-07:00My Mom's Beef Stroganoff made the Gluten Free Way<div class="separator" style="clear: both; text-align: center;">
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This is one of those recipes that brings me back to my childhood in the kitchen with my Mom after completing my homework. My Mom would make this on a cold winter afternoon and serve it to us for a early supper. My Mom always served this with petite peas on the side, which my older sister refused to eat still to this day.</div>
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<i><u>Beef Stroganoff Ingredients:</u>1 (1) pound London Broil thinly sliced before cooking.</i></div>
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<i>1 cup of Corn Starch</i></div>
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<i>1 Teaspoon Salt</i></div>
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<i>1 Teaspoon Pepper</i></div>
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<i>6 Tablespoons Olive Oil</i></div>
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<i>1 Cup sliced mushrooms</i></div>
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<i>½ chopped onion</i></div>
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<i>1 4 oz Can of Tomato Paste</i></div>
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<i>3 Cups of Beef Broth</i></div>
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<i>1 Cup Sour Cream</i></div>
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Preheat Large Frying Pan with about 2 Tablespoons Olive Oil</div>
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Slice meat in 1/4" strips</div>
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Mix together in bowl salt, pepper and Corn starch</div>
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Drench Sliced meat in corn starch mixture</div>
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Clean Mushrooms then slice</div>
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Chop Onion</div>
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After Olive Oil is warm brown meat</div>
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Remove from Pan and Repeat adding Olive Oil to Pan as needed.</div>
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When Meat is all golden and removed </div>
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Add last bit of Olive oil the brown Mushrooms and Chopped Onion until clear.</div>
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Next add Tomato Paste and stir</div>
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Beef Broth</div>
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Add Meat back in and</div>
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<b><i>Tip of the Day: I like to cook my rice or noodles in half beef broth half water so it gives it a little bit more flavor and helps compliment the meal. So here would be portions 1 cup rice, 1 cup water, 1 cup Beef Broth.</i></b></div>
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Simmer on low heat for about 25 to 30 minutes stirring frequently.</div>
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Add Sour Cream </div>
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Serve over bed of Rice or Egg Noodles. </div>
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Enjoy and Bon Appetit</div>
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Sheila Fretz</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com0tag:blogger.com,1999:blog-3580170906748375838.post-4906389699486921582013-10-03T00:00:00.000-07:002013-10-03T00:00:02.889-07:00Traditional Gluten Free Stuffing or Dressing<div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqSDlukXiU8fA1PXblcVw8JFuvhOmEYGXyr5NJ3lOqS0_9LzVQLjs0Nemr4nfR_gGnKqAvyjdgykWdU68WQeCT4ns7ymdbzb_R1KN6Wdz42V_TlsoJfeGTrBt69_w8eQF1i68hQs3KoI/s400/DSC02846.JPG" width="400" /></div>
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Do you know the difference between stuffing and dressing. Stuffing goes in a bird and dressing is cooked in a greased pan. Well I'm going to share this yummy Gluten Free Stuffing with you because being gluten free stuffing or dressing is rare. </div>
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<u><strong><em>Traditional Gluten Free Stuffing or Dressing </em></strong></u></div>
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1 lb. Gluten Free bulk Sage Sausage</div>
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1. 8 Celery Sticks chopped finely about 1 1/2 cups</div>
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1 Large Onion Finely Chopped</div>
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1 Granny Smith apple finely Chopped</div>
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1 teaspoon salt</div>
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1 teaspoon pepper</div>
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3 to 4 Tablespoons of Poultry Seasoning</div>
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½ cup Olive Oil plus 1 Tablespoon Olive Oil </div>
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2 bags of Udi’s Gluten free bread toasted and chopped or torn or Glutino Stuffing Mix .</div>
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Chop Vegetables, salt and pepper and place in frying pan with 1 Tablespoon olive oil cook until clear. </div>
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Next add Sausage and Cook until completely cooked. DO NOT DRAIN! </div>
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Next add meats, spices, and drizzle in olive oil making sure all is combined evenly. </div>
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Now you can do one or two things stuff in a bird or bake in a 13 x 9 pan sprayed with cooking spray.</div>
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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.</div>
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Enjoy and Bon Appetit</div>
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Sheila </div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-15808074943431692232013-10-01T00:00:00.000-07:002013-10-01T08:20:26.498-07:00Pumpkin Crunch Souffle<div class="separator" style="clear: both; text-align: center;">
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With Canadian Thanksgiving Holiday weekend being almost 2 weeks away. 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 with so much going on we are probably going to just have a smallCanadian Thanksgiving with just my husband and daughter so no need to order that huge Turkey I will just pick up breast and a couple drumsticks. </div>
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<u><em>Pumpkin Crunch Souffle Ingredients</em></u></div>
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4 eggs separated in 2 separate bowls</div>
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1 Large can of LIBBY'S 100% Pure Pumpkin (29 oz.)</div>
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1 1/2 cups heavy cream.</div>
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1 cup sugar</div>
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1 ½ tsp All Spice</div>
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1 tsp vanilla</div>
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<a href="http://www.cookingunderwriter.com/2010/10/mrs-mix-its-crumble-topping.html">Mrs Mix It’s Gluten Free Crumble</a></div>
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Preheat oven to 350 degrees</div>
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Take eggs and Separate in 2 separate bowls.</div>
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Beat Egg Whites until stiff Peaks form</div>
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Next add Pumpkin to Egg yolks and blend together and heavy cream</div>
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Add Sugar, All Spice, and Vanilla until you get a creamy mixture like this.</div>
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Now take 1/2 of creamy pumpkin mixture and fold in to egg whites. </div>
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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.</div>
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Last top with crumble place in oven place in oven for 45 Minutes</div>
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Bon Appetite and Enjoy-</div>
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Sheila Fretz</div>
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Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com2tag:blogger.com,1999:blog-3580170906748375838.post-57033009251615716832013-09-26T00:00:00.000-07:002013-09-26T00:00:06.825-07:00Creamy Tomato Soup<div class="separator" style="clear: both; text-align: center;">
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As I explained in my post on Stuffed Tomatoes. I was inspired by a box of tomatoes that my husband had been given by one of his clients. They were beautiful beef steak tomatoes and I needed to do something with them fast! I knew they would not last forever, so I created two recipes One being a home made tomato soup, The other (<a href="http://cooking-underwriter.blogspot.com/2010/09/stuffed-tomatoes.html">Stuffed Tomatoes</a>) I posted already the link is below.<br />
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<strong><u>Creamy Tomato Soup Ingredients:</u></strong><br />
6 Tomato Insides left over from <strong><a href="http://cooking-underwriter.blogspot.com/2010/09/stuffed-tomatoes.html">Stuffed Tomatoes</a> </strong><strong>about 4 cups no skins</strong><br />
4 cups of Chicken broth<br />
1 clove of garlic grated<br />
1 teaspoon Salt<br />
1 teaspoon pepper<br />
1 cup of whipping cream<br />
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Take left over insides from Stuffer Tomatoes about 4 cups and boil with 4 Cups of Chicken Broth and 1 Clove of Grated Garlic Plus Salt and Pepper and boil for 20 minutes stirring frequently. When you see that it is coming together either place in blender or use hand blender to get lumps out of soup. After thoroughly blended add 1 cup whipping cream and cook for an addition 10 minutes<br />
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Bon Appetite<br />
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Enjoy!<br />
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Sheila FretzSheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-66387906735446894342013-09-24T00:00:00.000-07:002013-09-24T00:00:04.679-07:00Yamato, Organic Yam & Tomato Soup<div class="separator" style="clear: both; text-align: center;">
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A Couple of years ago I gave you a recipe called <a href="http://cooking-underwriter.blogspot.com/2010/09/yummy-yam-butternut-squash-soup.html">Yummy Yam Butternut Squash Soup</a> which I had created for a family member who has gone Organic. They are firm believers that when you go Organic you will feel a lot better. So after I made this fabulous soup they requested that I create more, and I even got the privilege of going to there garden to see what was available. So because we are at the end of the summer season and the beginning of Fall we had very few choices. I know, I have all ready posted another Tomato Soup Recipe last week, but this one is a lot different than <a href="http://cooking-underwriter.blogspot.com/2010/09/creamy-tomato-soup.html">Creamy Tomato Soup</a>.<br />
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Yields 14 Cups<br />
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<strong><u>Organic Yam & Tomato Soup Ingredients:</u></strong>2 Organic Yams<br />
1 Organic Onion<br />
12 Large Organic Tomatoes or 10 Organic Large Tomatoes 1 Box Cherry Tomatoes Organic<br />
3 cups Organic Vegetable Broth<br />
1 cup Half and Half Organic<br />
½ cup Organic Olive Oil<br />
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<strong><u>Equipment</u></strong><br />
1 Large Cookie Sheet with Edges 12"X17"<br />
1 Knife to skin tomatoes or 2 forks to remove skin<br />
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Take Tomatoes and Core the stem and Bottom place on cookie Sheet. Next Chop Onion, Peel and Chop Yams and place on cookie sheet. Drizzle with ½ cup of olive oil and bake in oven at 350 degrees until skins are roasted and Yams have caramelized about 45 minutes .<br />
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Remove all skins from tomatoes.<br />
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Place all vegetables in Food Processor or Blender turn on and add 3 cups of Organic Vegetable Broth while on.<br />
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Next remove from food processor or blender and poor into large pot and head thoroughly then add 1 cup of Organic Half and Half.<br />
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Serve Warm with Grilled Cheese or my <strong><a href="http://cooking-underwriter.blogspot.com/2010/09/bruschetta-goat-cheese-paninis.html">Bruschetta Goat Cheese Panini</a></strong><br />
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Bon Appetite!<br />
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Enjoy,<br />
Sheila FretzSheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com4tag:blogger.com,1999:blog-3580170906748375838.post-73684113374388068372013-09-17T00:00:00.000-07:002013-09-17T00:00:16.338-07:00Drunken Meat Sauce<div class="separator" style="clear: both; text-align: center;">
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So as you know I am all about cooking from the items that you have in the house. I probably go to the market almost every two weeks and My husband goes to Costco for the incidentals once a week. I don’t plan to much ahead unless it is a holiday and I cook what sounds good to me that day. So as you know I did a post on <a href="http://cooking-underwriter.blogspot.com/2010/10/tailgating-such-fun-activity-in-fall-to.html">Tailgating about 2 years ago</a> and when we came home that night. I was exhausted however, I don’t believe in wasting food. So I quickly put away the 8 Italian sausage wrapped in bacon and the not used <a href="http://cooking-underwriter.blogspot.com/2010/10/grilled-peppers-and-onions.html">peppers and onions plus</a> we had a bottle of Cabernet Sauvignon that was left over; it was about 3/4 full . That next day it was overcast and dreary outside but I needed to make something with that food. So I made a huge pot of Grave as they call it on the East coast or Meat Sauce as they call it here on the West Coast. It was just fabulous. <br />
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<strong><em>Drunken Meat Sauce Ingredients: </em></strong></div>
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8 Italian Sausages (make sure they are Gluten free) wrapped in Bacon Chopped</div>
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2 Cups Celery finely chopped</div>
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8 Garlic cloves grated</div>
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3 Tablespoons Olive Oil</div>
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3/4 of a bottle of Wine</div>
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3 Bay Leaves</div>
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2 Tablespoon Basil</div>
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Salt and Pepper to Taste</div>
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2 Cups Grilled Onions and Peppers Chopped</div>
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2 32oz Cans of Crushed Tomatoes</div>
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1 16oz Can Stewed Tomatoes</div>
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1 can of tomato paste.<br />
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Serve with Gluten free Pasta</div>
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<strong><span style="color: #351c75;">TIP Of The Day: Always use a good bottle of wine when cooking! If you would not drink it by itself than why would you want to contaminate your food with it!!!</span></strong></div>
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Chop Celery and Brown in Olive oil until clear add garlic </div>
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Next add peppers and onions that have been chopped. </div>
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Add wine next with all of spices and Salt and Pepper to taste. </div>
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Cook for about 35-40 minutes </div>
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Last add Tomatoes both crushed and stewed plus paste cook on low for next 3 to 4 hours stirring occasionally.</div>
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Enjoy!</div>
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Bon Appetite!</div>
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Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-45738344584576081382013-09-12T00:00:00.000-07:002013-09-12T00:00:13.476-07:00Lemon bars in Reverse<div class="separator" style="clear: both; text-align: center;">
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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</div>
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Reversed Lemon Bars Gluten Free</div>
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<em><u>Cookie ingredients</u></em></div>
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2 ½ cups <a href="http://www.cookingunderwriter.com/2011/03/gluten-free-flour-you-make-at-home.html">oat Flour</a></div>
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1 cup Powdered Sugar</div>
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2 sticks of butter ½ pound</div>
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<em><u>Lemon Curd Ingredients</u></em></div>
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2 cups of Sugar</div>
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2 Tablespoons Corn starch</div>
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4 eggs</div>
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½ cup of lemon juice</div>
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Zest of 2 lemons</div>
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<u><em>Equipment</em></u></div>
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parchment paper or aluminum foil</div>
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13 x 9 pan </div>
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cooking spray</div>
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Preheat over no 350 degrees</div>
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In a large bowl Mix Together Oat Flour and Powdered sugar</div>
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Next Cube butter </div>
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Mash together with your hands until thoroughly combined.</div>
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Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray</div>
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Next place a bunch of dollops in bottom of the pan </div>
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Then press down until smooth</div>
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Place cookie bottom in oven for 18 min.</div>
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While Cookie bottom cooking make Lemon mixture.</div>
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Take Sugar and cornstarch combine in same bowl that you used to make cookie bottom</div>
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Take whisk and whisk in eggs two at a time.</div>
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Add Lemon Zest.</div>
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Add Juice over strainer so seeds stay in strainer.</div>
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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. </div>
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Let cook for 35 to 40 min until firm</div>
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Cool over night or for 6 hours in refrigerator. </div>
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Cut and serve into 1 inch squares and sprinkle with powdered sugar.</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com2tag:blogger.com,1999:blog-3580170906748375838.post-57117768908127680802013-09-10T14:00:00.000-07:002013-09-10T14:00:02.482-07:00Tri Tip on a bed of potatoes and onions plus Caramelized Carrots<div class="separator" style="clear: both; text-align: center;">
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I love to cook a meal that keeps giving and giving. Take for instance this fabulous Tri Tip on a bed of sliced potatoes and Onions. Its Quick and easy and you get all of the flavoring of the meat caramelizing on top of those potatoes plus if you add carrots 45 minutes prior to meet being completed. You will have some delicious caramelized carrots to eat with your meal like we did. I will still have about half of this meat left which I can make recipes like a <a href="http://www.cookingunderwriter.com/2010/12/new-york-steak-of-mind-panini-and.html">New York Steak of mind sandwich</a> which I will substitute the New York Steak with Tri Tip and later in the month a beef hot curry.</div>
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Preheat oven to 350 degrees</div>
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<u><em>Tri Tip on a bed of potatoes and onions Ingredients</em></u></div>
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1 tri-tip </div>
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2 tsp. Garlic Powder</div>
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2 tsp. Dries Rosemary</div>
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Salt & Pepper to taste</div>
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8 to 10 Yukon gold potatoes</div>
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1 Vidalia Onions</div>
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2 Tablespoons Olive Oil</div>
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<u><em>Caramelized Carrots Ingredients</em></u></div>
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10 to 12 Carrots and Julienne</div>
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2 tablespoons olive oil</div>
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2 teaspoons Garlic powder</div>
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2 teaspoons pepper</div>
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1 teaspoon salt</div>
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<u><em>Equipment</em></u></div>
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1 Roasting Pan</div>
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1 Sheet of Aluminum foil</div>
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1 Spatula</div>
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Slice 8 and peel 8 to 10 Yukon gold potatoes.</div>
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Slice in half then 1/4 inch slices of Vidalia Onions</div>
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Place Sliced Potatoes and Onions in Pan in two layers making a bed. Drizzle olive oil over Bed of Potatoes and half of sliced Onions</div>
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Season meat then place Tri Tip On Top of Bed of Potatoes and Onions and insert meat thermometer. I use a all clad meat thermometer. Next add other half of sliced onions on top of tri tip. <br />
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Place in 350 degree oven covered in foil.</div>
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Next while meat and potatoes are cooking Peel and Slice 10 to 12 Carrots and Julienne. Place in zip lock bag julienne carrots, garlic powder, olive oil, salt and pepper; and evenly coat carrots.</div>
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When meat thermometer reaches 100 degrees add Julienne carrots and remove foil and set aside for wrapping of meat when desired meat temperature is reached. </div>
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When meat reaches 145- 150 degrees for medium pull meat and cover off out and cover for 20 to 25 minutes Use foil from cover to wrap meat in.</div>
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Leave all vegetables inside </div>
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Flip and turn mixing carrots and potatoes and onions and leave in oven while meat is resting.<br />
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Pull Out of oven after caramelized. </div>
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Serve with meat.</div>
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Enjoy and Bon Appetite!</div>
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Sheila Fretz </div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com0tag:blogger.com,1999:blog-3580170906748375838.post-64400633115593689812013-08-29T00:00:00.000-07:002013-09-16T09:38:56.425-07:00Corned Beef and Cabbage Rolls<div class="separator" style="clear: both; text-align: center;">
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With School starting I am always looking for make ahead recipes that I can pop in the oven when I get home from work. I love this recipe and I couldn't wait to share it with you so here we go. </div>
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<u><i>Corned Beef and Cabbage Rolls Ingredients</i></u></div>
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2 cups of Corned Beef or Beef Brisket</div>
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1 medium sized onion chopped </div>
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3 Cloves of garlic.</div>
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1 32 oz Can of Marinara Sauce 1 Cup for Meat mixture rest for sauce</div>
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1 1/2 cups water</div>
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1 cup uncooked rice
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1 cup Brown Sugar 1/2 cup for Sauce 1/2 cup for meat.</div>
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The juice from 1 lemon</div>
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Cooking Spray</div>
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1 head of cabbage that has been frozen overnight in freezer.</div>
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Equipment</div>
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1 13 x9 pan</div>
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1 cookie sheet</div>
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1 sheet of aluminum foil </div>
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Take 2 cups of Corned Beef or brisket and chop up.</div>
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Chop One Medium Sized Onion about 1 cup</div>
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Take 3 Cloves of garlic and grate.</div>
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Add 1 cup Red Sauce I used Marinara</div>
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1 1/2 cups water + 1 cup uncooked rice</div>
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add 1/2 cup of brown sugar</div>
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Stir Together</div>
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Ad the Juice from 1 lemon and 1/2 cup brown sugar.</div>
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Take Cabbage and core and place in warm water to wilt and defrost.</div>
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Place meat in center and fold on both sides then role like a burrito</div>
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Line up side by side then place in 13 x9 pan until full then pour red sauce on. Place covered in foil in refrigerator overnight and cook the following day</div>
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Bake uncovered at 350 degrees for 50 minutes.</div>
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Enjoy and Bon Appetite.</div>
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Sheila Fretz-</div>
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Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com0tag:blogger.com,1999:blog-3580170906748375838.post-88046087404944679942013-08-27T00:00:00.000-07:002013-09-23T17:41:23.514-07:00Watermelon and Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
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I love a great new recipe that is different and tasty. My neighbor Annie was kind enough to share her recipe for Watermelon and Cucumber salad after attending a party at her house. I explained this is a great and a must have salad for the summer months. So enjoy this great new twist on a Watermelon Salad. </div>
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<b><u>Watermelon and Cucumber Salad Ingredients: </u></b></div>
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4 cups one-inch cucumber squares, peeled and seeded</div>
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4 cups watermelon balls</div>
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1/2 teaspoon salt </div>
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1/4 teaspoon ground pepper</div>
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1/2 cup shredded fresh basil leaves</div>
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In a large bowl, add salt and pepper over cucumber squares. mix well, and
let sit for about one hour.</div>
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Add watermelon balls to the cucumber, mix gently.</div>
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Just before serving, sprinkle the basil leaves on top.</div>
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Enjoy this refreshing summer dish!</div>
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Thank you Annie for sharing your fabulous recipe with us today.</div>
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Sheila-</div>
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Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-77686334789926049812013-08-22T00:00:00.000-07:002013-09-23T17:43:52.058-07:00Pound cake<div class="separator" style="clear: both; text-align: center;">
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I love this recipe for Sunday Suppers because you can make and serve by itself or with fresh fruit you decide. This recipe makes enough for one Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan. I chose to make the bunt pan with 3 small loaf pans then I can share with my neighbors. </div>
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I love to use my Big Kitchen Aid Mixer for a cake like this. </div>
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Serves 16- 24 depending on size of slice</div>
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<em><u>Pound Cake Ingredients:</u></em></div>
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3 Sticks Margarine ( Land of Lakes available at 99 cents store)</div>
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3 Cups Sugar</div>
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6 eggs</div>
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1 cup Milk</div>
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2 teaspoons Almond Extract</div>
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3 cups Gluten Free All Purpose Flour</div>
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3 teaspoons baking powder</div>
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Baking Spray with Flour</div>
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2 Tablespoon powder sugar for garnish</div>
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<u><em>Equipment:</em></u></div>
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1 Large Tube pan or 1 bunt pan and 3 small loaf pans or 1 large loaf pan</div>
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In a separate bowl sift together: Gluten Free Flour and Baking Soda</div>
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For large recipes like this I like to use my Kitchen Aide mixer: Cream together( using paddle mixing blade) Margarine, sugar,</div>
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Next add eggs in one at a time, scraping down the sides occasionally,</div>
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Add in Almond Extract, then beat until creamy next add all of flower mixture on slow speed mix together until thoroughly blended together.</div>
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Next Spray pans with baking spray that includes flour spray all pans and preheat oven at 350 degrees. Cook bunt pan for 40 min or Large Tube pan for 60 min. </div>
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Bon Appetit </div>
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Sheila Fretz</div>
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Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com2tag:blogger.com,1999:blog-3580170906748375838.post-72724810493822387692013-08-20T12:30:00.000-07:002013-09-23T17:48:18.355-07:00Peach Crumble Cobbler<div class="separator" style="clear: both; text-align: center;">
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As Peach season comes and goes I always need to find something to do with all of the peaches that I get every year. This year my tree is loaded to the gills! Every year at this time as soon as peaches are ripe I peel and pit all the peaches on my tree that I haven’t given away to the neighborhood and make all sorts of peach desserts. This is one of our favorites</div>
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<u><em>Peach Crumble Cobbler Ingredients:</em></u></div>
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<a href="http://www.cookingunderwriter.com/2011/05/gluten-free-crumble-topping.html">Gluten Free Crumble</a></div>
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8 cups of peaches either frozen or fresh.</div>
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1/2 cup sugar</div>
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3 tablespoons Corn Starch.</div>
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<u><em>Equipment</em></u></div>
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13"x9" Pyrex or bake safe pan</div>
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Cooking Spray</div>
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1 Large cookie sheet to catch overflow</div>
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If you are using fresh peaches cut slice and toss in corn starch and sugar no boiling required.</div>
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Pulled 2 bags of peaches from freezer and defrosted.</div>
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Preheat oven to 350 degrees</div>
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Next separate fruit from juices</div>
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Place juice in pot with ½ cup of sugar bring to a boil.</div>
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Take ½ cup peach juice out and add 3 tablespoons corn starch make rue and add back into pot.</div>
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When starting to thicken add back in peaches bring to boil again.</div>
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Spray 13"x 9" pan with cooking spray.</div>
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<span id="goog_664139449"></span><span id="goog_664139450"></span>Poor fruit Mixture into 13"x9" pan.</div>
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While waiting to boil make the Gluten Free Crumble.</div>
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Sprinkle crumble over peach mixture.</div>
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Bake in oven for 45 minutes until golden.</div>
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Serve with whipped cream or Ice Cream.</div>
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Enjoy and Bon Appetit</div>
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Sheila Fretz</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-61019128271435097362013-07-29T13:00:00.000-07:002013-09-23T17:50:53.373-07:00Cranberry Mango Honey Coffee slow roasted Corned Beef<div class="separator" style="clear: both; text-align: center;">
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I hope you had a great weekend. I love making corned beef in the middle of the summer because I love it! Plus you can make leftover sandwiches even a ruben or two. So today I'm going to share my recipe for a slow roasted corned beef with cranberry, mango honey, and coffee. This is one of those great recipes that you make low and slow and can walk away and let cook for the day. </div>
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Preheat oven to 250 degrees</div>
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<u><i>Cranberry Mango Honey Coffee slow roasted Corned Beef Ingredients:</i></u></div>
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2 cups of Coffee</div>
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1 Cup of Mango Honey</div>
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1/2 Cup Apple Vinegar</div>
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16 oz can of cranberries</div>
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2 to 3 lb corned beef.</div>
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1 inch of water in roasting pan</div>
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Spices from Corned Beef</div>
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<u><i>Cranberry Mango Honey Coffee slow roasted Corned Beef Equipment:</i></u></div>
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A cooking rack that will elevate meat a inch. I use 2 to get high enough.</div>
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A Roasting pan that has a lid.</div>
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Aluminum foil to line roasting pan.</div>
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A blender or hand mixer to mix</div>
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In a large measuring cup add Coffee and Mango Honey.</div>
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Add Vinegar</div>
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Next add 1 can of cranberries.Then either place in blender or hand mix with mixer.</div>
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Place 1 inch of water in a cover-able roasting pan plus cooking rack, then corned beef.</div>
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Pour cranberry mixture on meat then add seasoning packet.</div>
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Cover and place in oven at 250 and cook for 5 hours .</div>
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When your 5 hours are up pull out of oven and do not uncover for 25 to 30 min.</div>
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Lastly slice thinly against grain and serve with your favorite sides.</div>
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Enjoy</div>
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Sheila Fretz</div>
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<br />Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com0tag:blogger.com,1999:blog-3580170906748375838.post-23567123243528075672013-07-23T11:30:00.000-07:002013-09-23T17:54:54.076-07:00Gluten Free Toffee Bars<div class="separator" style="clear: both; text-align: center;">
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These Toffee Bars are Gluten Free and 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.</div>
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<u><em>Ingredients:</em></u></div>
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<u><em>Cookie Crust</em></u></div>
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2 ½ cups gluten free oat flour</div>
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2 sticks of butter</div>
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3/4 cup brown sugar</div>
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3/4 cup granulated sugar</div>
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<u><em>Toffee</em></u></div>
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1 1/4 cup brown sugar</div>
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1 cup granulated sugar</div>
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1 1/4 cup corn syrup</div>
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3 eggs</div>
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1 teaspoon vanilla</div>
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1 ½ Cup trail Mix I used Almond, Dark Chocolate, Cashews ( sold at Trader Joes)</div>
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<u><em>Equipment</em></u></div>
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Parchment paper or aluminum foil</div>
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13 x 9 pan </div>
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cooking spray</div>
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Preheat over no 350 degrees</div>
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In a large bowl Mix Together Oat Flour and sugar</div>
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Next Cube butter and mix together in mixer until thoroughly combined.</div>
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Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray</div>
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Next place a bunch of dollops in bottom of the pan then press down until smooth</div>
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Place cookie bottom in oven for 18 min.</div>
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While Cookie bottom cooking make Toffee mixture.</div>
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Now in the same bowl that you mixed the cookie crust in Mix the brown sugar, granulated sugar</div>
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corn syrup, eggs and vanilla and mix in mixer. </div>
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Chop or Crush Trail Mix to bite size pieces </div>
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Fold in Trail Mix </div>
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Poor on top of baked cookie bars cook for a additional 35 to 45 min.</div>
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Let cool over night then cut in one inch squares.</div>
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Enjoy and Bon Appetit</div>
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<div style="text-align: center;">
Sheila Fretz</div>
Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com1tag:blogger.com,1999:blog-3580170906748375838.post-16794871474383124202013-07-17T00:00:00.000-07:002013-07-17T00:00:01.495-07:00 Maple Glazed Bacon.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3TM5DqZJLIzCExl6Lnwrit6kFLG-PCf4OFsQg0yD5dkVoPkYkDb3CbLvlwUXYYfaULd-N8mRh1QF_I1OjyZ-OaBRmcxE5Hlw9iW9Dz7xpqjxjQBrtlQdgt-imxSdNwkPALx02h4wudM/s1600/P1010755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3TM5DqZJLIzCExl6Lnwrit6kFLG-PCf4OFsQg0yD5dkVoPkYkDb3CbLvlwUXYYfaULd-N8mRh1QF_I1OjyZ-OaBRmcxE5Hlw9iW9Dz7xpqjxjQBrtlQdgt-imxSdNwkPALx02h4wudM/s320/P1010755.JPG" width="320" /></a></div>
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<b>Maple Glazed Bacon</b></div>
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I posted a recipe the other day for Double Crunch Apple French Toast it is a fabulous recipe. However since I have posted people keep asking me what about that Maple Glazed Bacon so I thought it was time that I share this quick and easy recipe with you.</div>
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Serving Size 6</div>
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<h4>
Maple Glazed Bacon Ingredients:</h4>
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12 slices of precooked bacon</div>
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1/2 cup Organic Maple Syrup</div>
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Equipment:</h4>
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Aluminum foil</div>
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Large cookie sheet</div>
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Directions:</h4>
Preheat oven to 350 degrees<br />
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Take a large cookie sheet and place foil on it next place cooked bacon on foiled cookie sheet.<br />
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Now drizzle with Maple syrup.</div>
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Then place in oven for about 15 minutes. Then serve with your favorite eggs or french toast.</div>
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Enjoy </div>
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<div>
Sheila~</div>
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Sheila Fretzhttp://www.blogger.com/profile/11070134474897842776noreply@blogger.com0