#GlutenFree French Onion and Sausage Soup

Gluten Free French Onion and Sausage Soup

I love a big pot of hearty soup for dinner and it feels like the Fall is upon us; except here in Los Angeles. So when we have days in the triple digits, I crank up the AC and then I make soup.  The other day I was craving some French Onion Soup. I wanted it to be a little more heartier so I thought to myself I have some fabulous Sage Breakfast Sausage  in the freezer and that might make it a little hardier.


French Onion and Sausage Soup Ingredients:
2 Large Onions
1 pound Sage Sausage make sure it's gluten free with no fillers
1 32 oz box of Beef Broth
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon of Garlic Powder
½ stick of butter

Parmesan/ Mozzarella gluten free toast Ingredients:
3 Tablespoons softened butter
1 cup Parmesan cheese grated
1 cup Mozzarella cheese grated
Loaf of Gluten Free Bread

Take Onions and slice very thin.

Place Butter in large stock pot and melt then add onions and caramelize.

In a separate pan cook Sausage

After caramelized ad salt, Pepper and Garlic Powder

After Sausage is cooked drain on a paper towel

Next add Beef Broth and Sausage to soup cook for an additional 45 minutes.

Serve with Parmesan/ Mozzarella gluten free toast on top.
To make Parmesan/ Mozzarella  toast butter gluten free bread add Parmesan toast in broiler or Toaster oven and brown then add Mozzarella on top until melted. Cut off crust and Float in bowl or serve on the side.  Make sure to watch can burn easily!!!!

Enjoy and Bon Appetite


Sheila Fretz

#GlutenFree Upside Down Banana Bread Pudding

#GlutenFree Upside Down Banana Bread Pudding

I really love making bread pudding especially when I have a ton of heels from bread and a lot of bananas. I had a party to go to that weekend and I just didn't want to take the typical bread pudding. So I went to my freezer to see what was available and I found two wonderful items that I always keep frozen; Old Bananas and The heals and crust for gluten free bread so I thought I would try to master a fabulous dessert that could be a go to and it was given fabulous reviews from all of my friends and neighbors so now I am going to share it with you.

  

"Double" Tip of the Day:

1. When the bananas turn brown throw them in the freezer so when you make banana bread or even Upside down Banana Bread Pudding you have them available.
2. When a loaf of bread is opened take the heal or crust and place in freezer at the end do the same. I know my family never eats this part of the bread so instead of waiting keep a bag of heals and crust in freezer so when you make anything that calls for bread you have it already.

Serves 12

Upside Down Banana Bread Pudding Ingredients:

4 of the nastiest bananas you can find

1 banana instant pudding small size make sure it is made with corn starch.  

2 cups milk

½ teaspoon All spice

1 teaspoon cinnamon

6 cups gluten free bread torn into small pieces

6 eggs

2 Tablespoons butter for buttering dishes

2 nice bananas for upside down portion sliced

3/4 cup brown sugar

Equipment:

 13" x 9" Pyrex, (6) Larger Ramekins 8oz, (12) 4 oz. ramekins. You choose one

Large Bowl or Kitchen Aid Mixer Bowl

Aluminum Foil

Cooking Spray for foil or NON STICK FOIL Crisco makes a good one with no gluten.

In your kitchen aid mixer or a large bowl mix together pudding mix & nasty bananas until thoroughly blended, next add 1 egg at a time while kitchen aid mixer is mixing.

Once all eggs are mixed in next add milk, allspice, cinnamon. Remove from mixer add 6 cups of bread that has been torn into small pieces.

Next you have one of two choices you can butter a 13" x 9" Pyrex or butter (6) Larger Ramekins 8oz or (12) 4 oz. ramekins. I made both the 13" x 9" Pyrex and the (6) Larger Ramekins 8oz ramekins by making the recipe twice because I wanted to taste it before I brought it my friends house plus have extras at home.

So butter the baking pan of choice slice the 2 good bananas and lay flat side by side then covering with the brown sugar.

Next cover the brown sugar with the bread mixture and cover with foil and bake for 45 minutes covered plus 10 min uncovered at 350 degrees.

To make sure it is totally cooked insert knife in center should come out clean. Serve warm and turn upside down with whipped cream.

Bon Appetite and Enjoy!!




Sheila Fretz

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

Apricot Bacon Onion and Cheese Spread or Dip

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

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

Take Dried apricots and chop in food processor until sticks together

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

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

Place in Large Baking dish

Bake in oven at 350 for 25 minutes.

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














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


Breakfast, Starters, Butters and Jams:

• Pa Jun or Korean Scallion Pancakes – Kimchi Mom
• Homemade Instant Oatmeal – Home Cooking Memories
• GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
• Caprese Bites – My Catholic Kitchen
• So Simple Pizza Puffs – Hip Foodie Mom
• Toast Topper #11: Allspice Peach Butter – What Smells So Good?
• Strawberry Balsamic Jam – The Messy Baker Blog

Main Dishes:

• Fresh Basil and Tomato Pasta – I Run For Wine
• Gulasch – Galactosemia in PDX
• Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
• Appley Kielbasa – The Meltaways
• Kimchee Fried Rice with Bacon – Crispy Bits & Burnt Ends
• Shrimp Stuffed Potatoes – Juanita’s Cocina
• Hawaiian Chicken Sandwiches – Supper for a Steal
• Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
• Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
• Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
• Crockpot Chicken Tacos – The Hand That Rocks The Ladle
• Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
• Peanut Butter Noodles – In the Kitchen with Audrey
• Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
• Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
• Herbed Butter Pork Chops – Brie’s Bites
• Creamy Ham Linguine – The Daily Dish Recipes
• Pesto, Tomato & Feta Pizza – Momma’s Meals
• Quick Black Bean Burritos – Diabetic Foodie
• Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
• Stuffed Shells – Cravings of a Lunatic
• Potato Kugel – From Fast Food to Fresh Food
• Garlic Butter Fried Rice – My Trials in the Kitchen
• Goat Cheese Alfredo – Family Foodie
• Blackened Cajun Chicken with Wild Rice – Sustainable Dad
• Roasted Moroccan Rack of Lamb – Maroc Mama
• Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
• Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
• Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
• Grilled Polenta Cakes – Lovely Pantry

Desserts:

• Nutella Ice Cream – Shockingly Delicious
• Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
• Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
• Honey Macaroons – Pippis In the Kitchen Again
• Strawberry Frozen Yogurt – Damn Delicious
• Homemade Caramel Sauce – Chocolate Moosey
• Easy Chocolate Chilli Fudge – Soni’s Food for Thought
• White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
• Candified Bananas on a Stick – Gotta Get Baked
• Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
• Broccoli and Feta Frittata – Kwistin’s Favorites
• Chocolate-Caramel Ice Cream – Basic N Delicious
• Pumpkin and Chocolate Swirl Cheesecake – Baker Street
• Peanut Butter Cup Popcorn – Mom’s Test Kitchen

Beverages:

• Five Most Food Friendly Wines – ENOFYLZ Wine Blog

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

Enjoy

Sheila Fretz

Carmagetton Crazy for Berries a #Gluten Free Dessert

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

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

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

Equipment
Cookie Sheets
Silpats or Parchment Paper

Preheat oven to 250

Seperate 8 eggs

Take eggs whites whip until stiff peaks form

Add Sugar, Almond Extract

and Vanilla

Whip until glossy and firm

Next place egg whites in Pastry bag

Make 16 circular swirls until filled in

Make 16 small heart shaped of Egg whites

Bake in oven for hour then turn off heat and leave in oven to dry.

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

　

　

　

　

And the winner is.....

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

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

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

Sheila Fretz-

#GlutenFree Rice Crispy Treat Brownies

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

Gluten Free Rice Crispy Brownies Ingredients:

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

Equipment:
1 Pot
1 9 x9 (baking pan)

Preheat oven to 350 degrees

In a non stick pot melt butter then add cocoa powder and whisk together.

Next add sugar

Add  Balsamic Vinegar

Add Vanilla.

Take 2 eggs and whisk in a separate bowl add about 2 tablespoons chocolate mixture to temper then add back to chocolate mixture.

Next add Corn Starch and Oats.

Spray a 9x13" pan with cooking spray then pour in pan .

Next add about a cup of chocolate chips on top and bake for about 20 to 25 minutes.

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

Next pour on top of brownies.

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

Last garnish with melted chocolate (optional).

Enjoy and let me know what you think.


Sheila Fretz-