Re-stuffed Potatoes with Cheddar Cheese, Bacon, green onions

 

Since the holidays are upon us  and next Thursday, November 22, 2012 is Thanksgiving. However, we will be celebrating out of town, so this week I will have a lot of sides, available on my site. Such as Tomatoes stuffed with Stuffing, Yummy Yam Butternut Squash soup, Creamed Corn plus this recipe of Re-Stuffed Potatoes. This is one of my go to recipes that can be done a day ahead, especially during the holidays, because its easy. Depending on the size of the potato it can be used as a side dish or a main dish. I love to serve these on Thanksgiving or Christmas Eve with Prime Rib and Yorkshire Pudding, Cream Spinach and these re-stuffed potatoes. When we get closer to the Christmas holidays I will post all of these recipes. But for now here we go.

Re-stuffed Potatoes ingredients:
4 Potatoes baked large about an hour
4 slices of bacon shredded
1/4 cup green onions chopped
2 cups grated cheddar cheese
1 cup sour cream
2 Tablespoons butter

I cut top off the potatoes carefully make sure you do not rip.









Next hollow out the Potatoes and set aside. 

Place potatoes in a large bowl,(I love my Kitchen Aide Mixer so you will here me talk about it a lot), Or place in Large bowl for Kitchen Aide Mixer.  Next add Chopped Onions, Cheese, Sour Cream and Bacon and turn on mixer until thoroughly mixed.

Take potato mixture and re-stuff in skins.
Bake in Oven 15-20 min at 350 degrees

Bon Appetite

Enjoy!

Sheila Fretz

Gluten Free Pumpkin Mini Pies

The week before Thanksgiving I start to think of what types of Mini Pies can I make I love to make Mini Pies because then you can have more than one pie and not feel so guilty.

Ingredients:
2 batches of Mrs Mix Its Gluten Free Pie Crust
48 Cupcake liners
1 13 ounce Can Sweet and Condensed Milk make sure it's gluten free
2 Can of 32 oz Seasoned and spiced Easy Pumpkin Pie Mix make sure it's Gluten Free
6 eggs.
2 teaspoon Vanilla
1 teaspoon Nutmeg

Make dough according to directions.

In a large bowl add Pumpkin,  Condensed Milk, Eggs, Vanilla, and Nutmeg mix together.

Roll out Dough

Place dough on small upside down ramikin.

Then place Cupcake holder on top

 Flip and remove ramican place in cupcake tin

 Pour Pumpkin mixture in

Bake for 30 minutes at 350 degrees loosly tented with foil.

Enjoy and Bon Appetit

Sheila Fretz

Flour less Chocolate Cake Gluten Free

So today I am teaching my daughters girlscout troop how to make flourless chocolate cake. This is a fun recipe with a lot of steps but it's so easy to make and you will impress all of your guests. I will post a couple photo's of this event later on this week. I hope you enjoy this recipe as much as we do.

Flour less Chocolate Cake Ingredients:
8 Eggs separated in two separate bowls
½ cup butter
1/3 cup sugar
1 2/3 cups of Chocolate Chips Semi Sweet
Pam Cooking Spray

Separate Eggs in two large bowls

Beat Egg Whites first until stiff peaks’ form.

Next in another bowl beat yolks and sugar until creamy and looks like melted butter.

In a third bowl melt butter in the microwave after melted add chocolate chips and stir put back in microwave for 40 seconds stir again then an additional 30 seconds. Stir until completely melted.

Next add chocolate to egg yolks, mix in a mixer for about a minute or so.

Remove the bowl from mixer and fold in half the egg whites to egg yolk chocolate mixture.

When you no longer see the whites add the other half of the egg whites.

Fold again until they look like this.

Spray 12 Ramekins with cooking spray then poor in batter 2/3 full.

Bake at 350 degrees on convection for 18-20 minutes.

Enjoy!


Bon Appetite,

Sheila Fretz

Halloween Hangover Cookies

If you are like me there is to much Halloween Candy that comes to our house and we have a 2-week minimum on chocolate. So if you are like me I want the chocolate gone out of my house. So I always make a special batch of cookies with my daughter (Miss J.Mix It) and we make this a fun activity. So this way she to can have fun making cookies with me, and we get the candy out of our house. So any chocolate that is not eaten before the week mark goes in the cookies. If I don’t have enough chocolate, which I did not this year, I add about one cup of chocolate chips to the mixture. I guess Miss J.  It is getting older because we added those chocolate chips this year. 

Halloween Hangover Cookies
2 Cups Candy Bars Chopped of your choice
1 Cup Chocolate Chips
½ cup butter
1 Cup Sugar
½ Cup Brown Sugar
2 eggs
2 1/4 Cup Gluten Free Flour
2 Cups Gluten Free Oats
1 Teaspoon Baking Soda

Cream Butter

 Add both Sugars

Then add eggs

Next add Gluten Free Oats Then Gluten Free Flour With Baking Soda

Last add candy Bars mix Then Chocolate chips

Then Bake on cookie sheet at 325 degrees for 11 to 12 minutes watch because Carmel can burn easily.

                                                                                       Bon Appetite

 Enjoy ,  Sheila Fretz

 

Happy Halloween

Have a safe and Happy Halloween!

Simple and Easy #Gluten Free Raspberry & Blueberry Scones

My Husband loves the Scones at Starbucks. So after the recession hit, 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, fabulous scones 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 cups gluten free all purpose  flour
1/4 cup milk
1/2 cup of frozen raspberrries
1/2 cup of frozen blueberries
16 teaspoon granulated sugar

Equipment:
1 Food Processor
1 12"x17" Baking Sheet
1 Silpat to prevent burning
1  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 gluten free 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 Raspberries

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 Appetite and Enjoy!!

Sheila Fretz

#Gluten Free Yummy Yam Butternut Squash Soup

I am always trying to come up with new recipes that I can post. Recently I was creating this recipe I had a garden full of vegetables one being Butternut Squash. So last Sunday I went off to the Local Farmers Market and picked up some Organic Produce so I could something Yummy and different. Yummy Yam Butternut Squash as a surprise. This way when myVegetable garden has fresh Butternut Squash I will have another fabulous recipe for my recipes.

Yam & Butternut Squash Soup

 Ingredients:
8 cups of Butter Nut Squash I large peeled and cut.
4 cups Yams
1 large onion Roughly Chopped
1/4 cup Olive Oil
Salt and Pepper to taste
4 cups Organic Chicken or Vegetable Broth
1 ½ cups Organic Half and Half
1 teaspoon Garlic Powder
1 teaspoon All Spice

Equipment:
1 12" X 17" Baking Sheet or Roasting Pan
1  Food processor 14 Cup Cuisinart
1 Large Pot


Chop and peels all vegetables and toss in Olive Oil then Roast in Pan at 350 degrees turning every 15 minutes for 45-50 min.

After finished cooking and vegetables are fully cooked and have that beautiful natural sugar coating of being brown and caramelized. Next Place the cooked Vegetable in Cuisinart Food Processor and turn on slowly adding broth. When completely blended place in large pot and add All Spice, Salt Pepper and Garlic, then stir in half and half and bring to a boil on stove top.
 
 
  Bon Appetite and Enjoy!!

  Sheila fretz