# GlutenFree Orange Blossom Pound Cake

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

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

Orange Blossom Pound Cake


Serves 24

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



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

In a separate bowl sift together: Flour and Baking Soda

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

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

Add in orange zest then orange juice.

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



 
 
 
 

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

#GlutenFree Blueberry Scones

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

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





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

Makes about 16

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

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

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

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

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


Bon Appetit and Enjoy!!

Sheila Fretz

#GluteFree Chicken Spinach Artichoke Enchiladas for #SundaySupper

Do you ever crave appetizers for Dinner and just that?  Well I do! So the other night I was thinking about Artichoke dip and I also was thinking about spinach dip too and how I love them both. I had a rotisserie chicken in my refrigerator and I knew I had the fixing for both Spinach Dip and Artichoke so I thought to myself. Why not make all 3 in one and for the chips I would use just tortillas.   Did you know that September 16th is Día de Independencia in Mexico? What a great way to celebrate this special day.



Chicken Spinach Artichoke Enchiladas Ingredients
2 Cup of Shredded Parmesan cheese
2 1/2 Cup of Shredded Cheddar cheese save ½ cup for garnish
2 Cup of Cara Mia Artichokes chopped and Drained
1 cup Green Salsa ½ cup for dipping in tortillas
3 Cups Mayonnaise (1 ½  cup for dipping in tortillas + 1 ½  cup for Artichoke Mixture ).
1 16 oz bag of Chopped Spinach cooked and drained
2 cups shredded Chicken
Cooking Spray


Microwave Frozen Spinach on High for 4 minutes

Next Drain the spinach like this.

In a large bowl mix , cheddar cheese, Parmesan cheese, Artichokes .

Next add salsa and mayonnaise and Spinach

Mix together ½ cup Salsa  1 1/2  Mayonnaise for dipping in tortillas.

Whisk Together

Dip Corn Tortillas in Mayonnaise

Spray pan with cooking spray then lay tortillas in baking dish I used a 13" oval.

Add chicken then Artichoke Spinach mixture layer twice. With Tortillas dipped then Chicken and Artichoke covering Chicken.

Garnish with remaining  half cup of cheddar cheese, then cook for 45 minutes at 350 degrees.

Until it looks like this.


Serve warm after cools for 15 to 20 Min.














Enjoy and Bon Appetit  and if your looking for some fabulous other Mexican dishes to serve at your Mexican fiesta come join us around the family table this week for our #SundaySupper Mexican Fiesta. This is a party that you won't want to miss. We hope to inspire you with these mouthwatering recipes from our talented contributors. We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).


Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

• Chicken Tortilla Soup - The Girl in the Little Red Kitchen
• Mexican Paint Soup - Crispy Bits & Burnt Ends
• Jalapeño Popper Dip - Chocolate Moosey
• Vegan Tortilla Soup - Galactosemia in PDX
• Texas Caviar - Ruffles and Truffles
• Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama's Blissful Bites
• Mini Taco Salads - Big Bear's Wife
• Mexican 7 Layer Dip & Chips - The Daily Dish Recipes
• Stoplight Salsa Reisipe - Family Foodie
• Tortilla Soup with Roasted Vegetables - Diabetic Foodie

La Comida (the food)

• Tamales - A Family Tradition - Doggie at the Dinner Table
• Fiesta in La Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle
• Enmoladas (Chicken Mole Enchiladas) - The Meltaways
• Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter
• Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen
• Quick and Easy Fiesta Rice - Granny's Down Home Southern Cooking
• Carnitas - My Catholic Kitchen
• Tamale Pie - Noshing with the Nolands
• Eggs Motuleños - The Meltaways
• Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
• Carne Asada - Magnolia Days
• Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle - Damn Delicious
• Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
• Puerco Pibil - girlichef
• BLT Quesadillas with Avocado Mayo - Cindy's Recipes and Writings
• Chile Rellenos with Roasted Tomato Sauce - Bobbi's Kozy Kitchen
• Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
• Beef and Vegetable Enchiladas - Hezzi D's Books and Cooks
• Chicken Con Queso - Momma's Meals
• Baked Flautas - Home Cooking Memories
• Chunky Aztec Chocolate Granola - What Smells So Good?
• Street Tacos Al Pastor - Sustainable Dad
• Shrimp Tacos - Pippi's in the Kitchen Again
• Chiles Rellenos with Ranchero Sauce - The Little Ferraro Kitchen
• Zippy Chipotle Shrimp & Mango Tostadas - Sue's Nutrition Buzz
• Pork Tacos - Tora's Real Food
• Stuffed Sopapillas - Juanita's Cocina
• Chicken Fajitas - Cravings of a Lunatic
• Blue Crab Tacos - Pescetarian Journal
• Huevos Rancheros - Comfy Cuisine

Postres (desserts)

• Chocolate Cinnamon Flan - Vintage Kitchen Notes
• Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
• Chilli Chocolate Truffles - Happy Baking Days
• Horchata Ice Cream & Churro Brownies - Kwistin's Favorites
• Empanadas - In the Kitchen with Audrey and Maureen
• Plantain Fritters - From Fast Food to Fresh Food
• Fried Cinnamon Sugar Tortillas - The Watering Mouth

Bebidas (beverages)

• Beer Margaritas - That Skinny Chick can bake
• Hatch Chile Margarita - Shockingly Delicious
• Skinny & Spicy Watermelon Margaritas - I Run for Wine
• Refreshing Kiwi Lime Margarita - Mama Mommy Mom
• Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

#GlutenFree Pork Enchiladas

Today is the 11th anniversary of September 11th. I will never forget what happened,where I was and I'm sure you  remember where you were too. Today let's be thankful for all of our blessings and be great full for who has been in our lives whether they are here with us today or not. I feel the best way to celebrate somebody is with great meal and a great drink. So in honor of this special day I will be making a great meal ! I call this typepe of meal a First Over, I used the leftover meat from my Pork Roast with Prosecco I made earlier in the week.. You will find more first over recipes on Cooking Underwriter this year. My goal is to make at least one first over per month so I hope you enjoy this meal as much as we did.

This is the last day to enter our giveaway with Meyer's Elgin Sausage House Please go by and enter


Green Pork Enchilada  Ingredients:

12 Corn Tortillas
1 32 oz Can of Green Enchilada Sauce
2 cups Shredded Cheddar Cheese
2 Cups Monterrey Jack Cheese
Cooked Chopped Spinach
3 chopped Green Onions
3 Cups shredded Pork
Garnish with Olives
Cooking Spray

Equipment:

13 x 9 Pyrex pan
2 Shallow Pasta bowls for cheese and Green Sauce
1 bowl to shred Pork in.
1 Cookie Sheet

Preheat Oven to 350 degrees.

Grade Both the Monterrey Jack Cheese and The Cheddar Cheese

Shred Pork

Next poor about a cup of Green Enchilada Sauce in a shallow pasta bowl.

Take 3 Tortilla one at a time and place in bowl with sauce one at a time flipping until covered in sauce

Poor a 1/4 cup of Green Enchilada Sauce in bottom of 13x 9 pan.

Cook Frozen Chopped Spinach and drain

 In a large bowl mix grated cheese shredded pork  green onions spinach and 1/4 can sauce

Next roll about a 1/4 cup of mixture in Tortilla

Then stack side by side cover with cheese and pour leftover sauce on .

Bake in oven for 45 minutes at 350 degrees and enjoy.

A #GlutenFree Breakfast Sandwich for #SundaySupper the perfect way to start your tailgaiting party

So when I go tailgating if its an afternoon game it always includes a breakfast sandwich. So when I received my fabulous 5 pound box of Meyers Elgin Sausage. I immediately thought this would be a great start to the tailgating season. This week we for #SundaySupper we will be showcasing recipes with tailgating in mind.  I hope you enjoy them as much as I do and don't forget to check out the other #SundaySupper's entries.

FYI...I assemble  these Sandwiches at home and reheat them on the grill when I get to the stadium.

Makes 5 Sandwiches

Breakfast Sandwich Ingredients:
5 Garlic Meyers Sausage 1 pound
10 Pieces of Gluten Free Bread
8 pieces of Bacon
5 Eggs
2 Avocados
Cheese optional

Equipment
Aluminum foil
knife
frying pan for making bacon and eggs

Preheat oven to 350 degrees

Take 1 pound of sausage and bake in oven for 45 minutes on sprayed cookie sheet

Take Eight Pieces of Bacon and cut in half so you have 16 Cook Bacon until Crisp

Toast Gluten Free Bread

Fry Eggs

Cut Cooked Sausage in 3 pieces Horizontally

Place on toasted Bread

Next add Fried Egg

Then Bacon Horizontally

Avocados vertically then cheese if you like.

Wrap in foil then heat on the grill once you get to the stadium.

Winning or losing, watching football is always better with a tailgate party. Hosting a big viewing party at home or setting up camp outside the stadium. These recipes are sure to get you in the mood for the big game.

Join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat.

The Lineup

Pre Game Warm-ups:

• Sausage Balls by My Catholic Kitchen
• Edamame Hummus by Girl in the Little Red Kitchen
• Slow Cooker Rueben Dip by The Meltaways
• Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
• Smokey Guacamole with Bacon by Family Spice
• Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
• Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
• Candied Pecans by From Fast Food to Fresh Food
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
• Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
• Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
• Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
• Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
• Bacon Wrapped Jalapeno Poppers by Real Best Recipe
• Bacon Wrapped Chicken Bites by Family Foodie
• Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
• Indian Spiced Chicken Meatballs by Soni’s Food for Thought
• Game Day Loaded Nachos by The Messy Baker
• Buffalo Chicken Dip by Home Cooking Memories
• Southwestern Spring Rolls by Supper for a Steal
• Pepperoni Pizza Puffs by Comfy Cuisine
• Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
• Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz

On the Sidelines:

• Anne’s Best Potato Salad with Bacon and Peas by Webicurean
• Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites
• Simple Roasted Purple Potatoes by Ruffles and Truffles
• Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen

Main Events:

• Gluten Free Breakfast Sandwich by Cooking Underwriter
• Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
• Poor Man’s Burrito by Shockingly Delicious
• Ham and Mushroom Handpies by Vintage Kitchen Notes
• Individual Muffuletta Sandwiches by Magnolia Days
• Far East Steak Salad by Diabetic Foodie
• Italian Sloppy Joes by The Weekend Gourmet
• Hot Chicken Chili by Momma’s Meals
• Biscuit Sloppy Joes by Sustainable Dad
• Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
• Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
• Fancy Filet Chili by I Run for Wine
• Homemade Italian Sausage by The Little Ferraro Kitchen
• Jalapeno Crockpot Chili by Mama’s Blissful Bites
• Flavorful Fall Marinade by Midlife Road Trip
• Moose Chili by Mrs. Mama Hen

Overtime:

• Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
• Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
• Zucchini Cupcakes by In the Kitchen with Audrey
• Oven-Baked Churros by Small Wallet Big Appetite
• Swirl Nutella Cupcakes by Basic N Delicious
• Peanut Butter and Pretzel Truffles by Gotta Get Baked

From the Cooler:

• Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
• Strawberry Horchata by Damn Delicious
• Bloody Mary Gazpacho by 30AEats
• MVP Bloody Mary Bar by An Appealing Plan

Wine Pairings by Wine Everyday

Enjoy and Bon Appetit
Sheila Fretz

#Glutenfree Pulled Pork or Chicken Sandwiches with Meyer's Texas #BBQ Sauce

So as you know I have a giveaway that I can't help myself from talking about! It's currently going on with Meyer's Smoke House and entry is a must for this giveaway is a BBQ feast extravaganza  from Meyer's Smoke House .  So as you know I showed a recipe on  Tuesday for A Pork Roast made with Meyer's Smoke House Texas Dry Rub. This is a great meal that keeps on giving, however if you don't have time to make a roast like I did this simple recipe for pulled pork sandwiches could also be made with any left over pork chops, roast. Or if you are not a fan of pork you could shred up some cooked chicken .


Pulled Pork or Chicken Sandwiches with Meyer's Texas #BBQ Sauce Ingredients
1 Jar of Meyer's Honey Mesquite BBQ Sauce
2 Cups of Shredded Pork ( If your not a fan of Pork you could use Chicken)
Butter
Gluten Free Udi's Hot Dog buns

Shred Chicken or Pork

Add To Crock pot with Meyers Honey Mesquite Sauce.

Next Cook for 2 hours on low in a Crock Pot.

When ready to serve butters buns.

Then grill in frying pan.

Place cooked BBQ in grilled bun.

Enjoy and See you for Sunday Supper with Tailgating and I'm serving a tailgating treat from Meyer's Sausage.

Enjoy & Bon Appetite


 Sheila Fretz