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!

Gingerbread Decorating Party from 2011

So last year we celebrated Miss J's birthday with a Gingerbread decorating party and she loved it so much that this year we will also have a Gingerbread Decorating Party however it will be with a twist. This year they are making Gingerbread houses that fell on top of  The Wicked Witch from the West in a Wizard of Oz theme.  So I thought I would post last years party for the girls who are attending to get ideas. I hope you enjoy this as much as we will.
 

 We Started by decorating our house with all the trimmings.

Next we set the tables.

Then the girls slowly arrived, Put on there party favor aprons and hats. Miss J was a Santa  and Her B.F.F. was an Elf

We had so much fun and here's the beginning of it all.

  We ate a yummy lunch,  then we started decorating.

                                                                                                 

Fun was had by all!

All the houses were fabulous 

 Especially this one and it wasn't even my daughters it was just Hershey Chocolate Love.

Then we sang Happy Birthday

What a Fabulous Party.........

Enjoy and I hope you to start your holidays off with a Gingerbread decorating Party

Sheila-



#GlutenFree Butternut Squash and Apple Cabbage Rolls

I hope you had a fabulous Thanksgiving. As you know I shared a recipe with you from my sweet neighbor Miss Kitty. After a long week of traveling for my job. I decided that I would make a new creation inspired by my sweet neighbors cabbage rolls.  Plus since its Monday its a Meat less dish for my vegetarian following. I hope you enjoy and have had a great and fabulous holiday season.

Butternut Squash and Apple Cabbage Rolls Ingredients

½ of a large butternut Squash ( Should Yield 4 cups after shredding)
2 Apple Peeled and Shredded
½ of a chopped onion
1 teaspoon Salt
1 teaspoon Pepper
½ Cup Dark Brown Sugar
1 cup uncooked cleaned rice
1 Head of Cabbage
Cabbage Roll Sweet and Savory Sauce Ingredients

2 cans crushed Tomatoes
1 cup brown sugar
1 lemon (the juice of)
Equipment:

9"x13" Cake Pan COLLECTION: Anolon Bronze Bakeware
Large Bowl
Food Processor with shredding blade
Sauce pan
Wooden Spoon or silicone spoonula
The day before or morning you want to make these make sure you do not clean and freeze the cabbage for 12 hours.
Preheat oven to 350 degrees
Defrost and core and clean cabbage leaves in cold water.

Peel and Slice to fit Food Processor

Shred Butternut squash in food processor.

Next peel and Chop apples to fit in Food Processor

Then Chop a half of a onion.

Clean Rice in colander

Place all of butternut Squash apples in a large bowl then add Sugar, salt pepper and cleaned rice and toss.

In a sauce pan add 2 cans of crushed tomatoes, the juice of a lemon and brown sugar so you have a sweet and savory tasting sauce.

Take a 9"x13" Cake Pan COLLECTION: Anolon Bronze Bakeware spray with Cooking spray then add enough sauce to pan to cover
 bottom.

Take cleaned and cored leaves and place butternut Squash  in center

Next fold like this

Then Roll like this

Next place in 9"x13" Cake Pan COLLECTION: Anolon Bronze Bakeware side by side in rows.

Place in rows until full

Then pour sauce on top

Cover in Aluminum foil bake for 2 hours.

Let cool. You might be tempted and can eat them that night.

But I prefer to wait and eat the next day after reheating at 350 degrees for 45 minutes.


Bon Appetit and Enjoy


Sheila _

# GlutenFree Apple Cinnamon Pecan Coffee Cake

# Gluten Free Apple Cinnamon Pecan Coffee Cake

Are you like me when the family comes into town you want to have a dessert that all will love. Well I try to be that perfect hostess whether I'm going out of town or staying in.  I always try to make a coffee cake that people will not be able to tell that it is Gluten Free and that every one who is attending can enjoy. So when I was thinking what I would serve on Thanksgiving morning that could be made ahead. This is exactly what came to mind. 

# Gluten Free Apple Cinnamon Pecan Coffee Cake Ingredients

Cake

1 1/2 cups of Gluten Free Bisquick

1 1/2 cups of Powdered Sugar

1/3 cup of Melted Butter

2 eggs

3/4 cup milk

1 teaspoon vanilla

2 chopped Granny Smith Apples

1 teaspoon cinnamon

Cooking Spray that's Gluten free

Topping

1 cup chopped pecans

1 cup gluten free flour

1 cup brown sugar

1 cup butter cubed up

Equipment

8" Spring form pan

1 Lined Cookie sheet either with Silpat or parchment paper

 Personalized Silicone Spatulas I love Williams Sonoma ones

 Sift together Gluten Free Bisquick and Powder Sugar.

Add Eggs, Melted Butter, and stir together.

 Until it looks like this.

 Next chop and Peel 2 Granny Smith Apples

Add apples to batter plus cinnamon then fold together.

Pour into greased spring form pan.

Next pour all topping ingredients into bowl and mix it together until crumble forms.

Cover batter with topping.

Bake in 350 degree oven for 50 to 60 Minutes until firm .

Enjoy and serve warm or cold.

Have a Happy and Safe Thanksgiving !!!

Sheila Fretz

Happy Forth of July + Hubby's Famous Potato Salad

Happy Independancel Day!  Thank you to all of our veterans of armed forces who have served our country or are currently serving our country. Thank you for keeping us the land of the free and the home of the brave.
The 4th of July, to me marks the middle of the Summer Season it generally involves grilling. I always pull out my red  white and blue  clothes, and we decorate our bikes and ride in the neighborhood parade. Yes, I am old school!.

When I think of  4th of July or any Summer Holiday , the first thing I think of is My Hubby’s Potato Salad. When ever we go to a Potluck or to a Back Yard Barbecue everyone always request this special salad. They also request this recipe but he has never been willing to part with it until now. So please enjoy it for now and Happy Independence Day.





Potato Salad Ingredients:
8 Cups of Red Potatoes scrubbed and chopped
1 teaspoon salt
1 Pot full of water
2 cups Celery Chopped
½ Onion Chopped
½ cup chopped chives (optional)
2 cups Hellman's or Best Foods Mayonnaise
½ cup Spicy Brown Mustard
1 Tablespoon White Wine Vinegar
1 Tablespoon Salt
1 ½ Tablespoon Pepper
Paprika for Garnish

Potato Salad Equipment:
Dutch oven to boil Potatoes in
1 Chopping Block
1 Extra Large Mixing Bowl
1 Sharp Knife
1 Bowl for serving

Clean and chop all potatoes

Place in water

Rinse twice.

Then refill and salt water

Cook in Water for about 15 to 20 minutes until pierces with fork easily.

Drain and cool in refrigerator for about an hour

Chop celery

Chop Onions and Chives (Optional)

Place Onions, Celery and Chives in a Large Mixing bowl.

Add Cooled Potatoes,  add Mayo, Mustard, Vinegar,

Salt and pepper mix thoroughly taste and see if you need either more Mustard or pepper.

My husband generally make the salad the morning or night before; we serve and garnish with Paprika prior to serving.


Enjoy and Bon Appetit



Sheila Fretz