Thanksgiving Pizza

On Sunday, I was driving home from a fabulous trip with my family, I was craving turkey and we had no leftovers.  So as soon as I got home, I went to the market and got a turkey and all of the trimmings. Did you know most markets, including mine,  put the Fresh Turkeys on sale a couple days after Thanksgiving. I bought a Butterball Fresh Turkey originally priced at $29.80 for $5.87. That is correct, Five Dollars and eighty-seven cents! Can you believe that? I was pleasantly surprised. 

So on Sunday night we sat down and had Gluten Free Stuffing, Mashed Potatoes, Turkey, Beet Berry Relish and some fresh carrots. On Monday I was ready for my leftovers and my vision would be complete. However my husband wanted turkey by itself So Tuesday night  I made Thanksgiving Pizza for dinner.  It was like having a Thanksgiving feast all over again but even better. Here is the recipe:


Pizza Dough 
1/4 cup Beet Beery Relish
½ cup mashed potatoes
½ cup Stuffing or dressing
1/4 cup shredded Turkey
½ cup mozzarella Cheese


Preheat oven to 450 degrees

Make your Pizza dough either Gluten free or regular pizza Dough.

Next spread your cranberry relish on top of dough.

Then thinly sprinkle your left over mashed potatoes on top of relish.

Next add the stuffing on top of the potatoes.

Then Shred some turkey and place on top

Last sprinkle shredded cheese on top of turkey pizza pie
Bake in oven for 10 to 12 minutes until golden

Enjoy and Bon Appetit

Sheila-

Potatoes Au Gratin Gluten Free

So with the Holidays quickly approaching this weekend I had a lot going on. We have two Birthdays starting off the holiday season.  We have to start the decorating early. This year Miss J will be turning 9 on Thanksgiving day and we always try to make her birthday special. By doing something special on her special day that has nothing to do with Thanksgiving. So this year Miss J will be celebrating with all of her girlfriends a couple days later with a Gingerbread Decorating Party. So in order to get ready for that special party we either have to decorate early or for go the holiday decorations, when you add all the traveling in.. Plus in between all of that decorating I made this fabulous recipe called Potatoes Au Gratin. So yummy easy and tasty and a perfect addition to your holiday party.



Potatoes Au Gratin Ingredients:

12 Yukon Gold Potatoes peeled and Sliced ( About 3 pounds)
1 Half Large onion chopped
2 cups Cheddar Cheese
1 Cup Balsamic Parmesan Cheese
1/4 cup butter
4 Tablespoons Corn Starch
Salt and Pepper to taste
3 cups Milk

Take A 13 x 9 inch pan and butter it

Next Peel and slice potatoes and Chop  1/2 onion

Layer Potatoes then Cheese, then onions repeating.

Next add Cheese both Cheddar and Balsamic Parmesan.

Now in a sauce pan take 1/4 cup butter and melt

Add corn Starch whisking until golden.

Add Salt and Pepper to taste I normally add 1 teaspoon of both salt and pepper.

Now add milk slowly and bring to a boil, then poor on top of potatoes and cheese.

Next take your spoon and make sure all the Bechamel sauce gets in between  all the potatoes and onions.

Bake in oven for 90 minutes.

Enjoy and Bon Appetit

Sheila-

We have a winner for the Anolon Bronze Bakeware 9”x13” Cake Pan

So as you know I had a giveaway going on with Anolon  for a Bronze Bakeware 9”x13” Cake Pan and we have a winner is Kelli who was number 55 & 56

Please contact me at Mrs Mix It at Gmail dot com

Thanks and have a Happy Thanksgiving!!

Enjoy Cooking in your Anolon Bronze Bakeware 9”x13” Cake Pan 

 and if you would like to purchase one click here

Cinnamon Sugar Bun French Toast

So the other Day we were at the Market and Miss J had to have these Gluten Free Cinnamon Rolls that were  a lot of money. She ate one and said that she thought they were just to dry for her taste. Well I let them sit in the refrigerator for a couple more days and then I thought to myself what a great way not to waste food. I will Make Cinnamon Bun French Toast. So thanks to Miss J's original must have we now have a fabulous recipe to share with you. PS. I think she was correct those rolls were way to Dry even with the icing the company provided.

Cinnamon Sugar Bun French Toast Ingredients
3 Eggs
1 cup Milk
1 teaspoon nutmeg
1 Tablespoon Brown Sugar
Dry Old Cinnamon Buns or Cinnamon Raisin Toast
1 Tablespoon butter for Griddle

Equipment
Griddle or Frying Pan
Spatula for flipping

Slice Bun into 3 pieces

Take first 4 Ingredients and Whisk Together

Next add nutmeg then drench Bread or Buns in Egg Mixture

Take butter and melt on griddle then place bread or buns on griddle. I had a little of both as you can see.

Flip when Golden Serve with Fresh Fruit and Bacon or Sausage.


Enjoy and Bon Appetit

Sheila-

A Spicy Salty Bacon Wrapped Date

I love food that is sweet and spicy with a little salty sweet and savory taste   always is a plus. So the other day I was thinking about my recipe for A spicy date under the blanket and how could I make it better and Gluten Free. So I created this delicious appetizer just for you.

Take dates and remove pits slice down the center.

Insert spicy jalapeno Monterrey jack cheese. 

Wrap Dates in Bacon

 

Now Place in oven at 350 for 25 to 30 minutes on 350 degrees

Bon Appetit and enjoy

Sheila

Kitty's Delicious Cabbage Rolls

So a couple of weeks ago for the Jewish New Year my sweet neighbor Miss Kitty was kind enough to share her delicious recipe for Cabbage rolls. This recipe really had me intrigued  because before you even start to make the delicious cabbage rolls you place head of Cabbage in the freezer. Yes you heard right a head of cabbage needs to go in the freezer over night. This is another great recipe to make in your 9”x13” Cake Pan COLLECTION: Anolon Bronze Bakeware, however, when I made this recipe unfortunately I had not received my Anolon Pan yet. 

Kitty’s delicious Cabbage Rolls Ingredients:

1 Large head of cabbage
2 Tablespoons Olive Oil
1 ½ pounds of Ground Round
1 large onion chopped.
 2 cups of uncooked rice½ cup water
 Salt and pepper to taste
1 teaspoon Garlic powder

Cabbage Roll Sweet and Savory Sauce Ingredients

2  (28 oz) cans crushed Tomatoes with basil
1 cup brown sugar
1 lemon (the juice of)

Equipment:
9”x13” Cake Pan COLLECTION: Anolon Bronze Bakeware
and don't forget to enter to win a free Anolon  Bronze Bakeware
Frying Pan
Sauce pan
Wooden Spoon or silicone spoonula
Cooking Spray

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.

In a large frying pan heat olive oil

Then brown onions.

Next add Meat and season with Salt Pepper and Garlic. until thoroughly cooked.

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.

Clean Rice by rinsing in a colander with water.
Now add Water and Rice do not cook any more.

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

Take cleaned and cored leaves and place meat 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.

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.


I hope you enjoy as much as I did.


Bon Appetit


Sheila-

Gluten Free Peach Pecan Upside Down Cake

So as you know I have a fabulous giveaway going on with Anolon and if you too would like to enter please click here. As promised I have a great recipe for you to make in your 9”x13” Cake Pan (COLLECTION: Anolon Bronze Bakeware ). I know a lot of you have heard of Pineapple upside down cake, well I have one better a Gluten Free Peach Pecan upside down cake and bot is it beautiful!

Gluten Free Peach Pecan upside down cake Ingredients:

Cake Ingredients1 box of your favorite Gluten Free white Cake Mix
6 Tablespoons of Custard Mix
3 eggs
½ cup of vegetable oil or substitute ½ cup apple sauce
1 cup of water.



Topping Ingredients:1 Cup of Dark Brown Sugar
1 stick of butter (½ cup)
2 16 ox cans sliced Peaches
6 Maraschino Cherries
1 cup of Candied Pecans

Equipment:
9”x13” Cake Pan COLLECTION: Anolon Bronze Bakeware
Frying Pan
Wooden Spoon or silicone spoonula
Cooking Spray




Preheat oven to 350 degrees

Take 13 x9 Anolon Pan and spray with Cooking spray.

Next Arrange Peaches into flowers like I did here and scatter pecans.

Mix Cake Mix Together with custard mix, eggs, oil and water or you can also substitute apple sauce for a more figure friendly cake make sure you substitute the apple sauce. Mix for 2 minutes on high.

While cake is mixing make topping by melting Brown sugar and flower in a frying pan.

After all melted together almost like a caramel sauce poor over fruit covering metal of the pan so fruit still shows.

Last pour cake batter over fruit and caramel sauce and cook in oven for about an hour.

  Let cool for 1 hour then flip onto a plate and serve.


Makes 16- 20 slices depending on size you cut.

Enjoy and Bon Appetit

Sheila-