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

 

#Glutenfree Acorn Squash Florets with Apple Sage Sausage Stuffing

I love all things orange and today is Canadian Thanksgiving plus on #SundaySupper October7th we cooked with all things Orange. Which got my mind thinking so I thought it's time to share this fabulous recipe again that is appropriate especially  for the holidays. In addition it's always nice to try new and exciting recipe, and add a couple new and old to the mix. . Every year I make Acorn Squash Florets with Apple Sage Sausage Stuffing They are in the upper left hand corner of this picture. So sorry I was unable to get one closer.But if your looking for some other recipes to serve for your Thanksgiving look here

#Glutenfree Acorn Squash Florets with Apple Sage Sausage Stuffing

. 

Acorn Squash Florets with Apple Sage Sausage Stuffing Ingredients.

2 acorn squash cut in 1/4" slices
1 lb. Jimmy Dean bulk Sage Sausage
8 Celery Sticks chopped finely about 1 1/2 cups
1 Large Onion Finely Chopped
1 Granny Smith apple finely Chopped
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons Olive Oil 1 Tablespoon Olive Oil for stuffing the rest to be drizzled on squash.
1 cups Chicken Broth or Vegetable Broth
1 loaf of Gluten free bread  toasted cubed and buttered
Maple   syrup drizzle on top about 1 teaspoon  per floret





They make a beautiful presentation, however, this recipe calls for brute force strength so I always make sure Mr. Fix It is around to cut the squash for me.

Chop Vegetables, salt and pepper and place in frying pan with 1 Tablespoon olive oil  cook until clear.

Next add Sausage and Cook until completely cooked. DO NOT DRAIN! Stir in  loaf  of toasted bread that's buttered and cubed  until moist next add Chicken broth. The mixture should form a ball and place in center of  Squash making a flower.

Place in Oven on lined Cookie Sheet and cook for 45 minutes covered at 350 degrees. Make sure you drizzle the Olive Oil  on the pan and squash to prevent sticking! Next drizzle with Maple syrup for an additional 15 min.  Serve warm and Immediately.



Enjoy-

Sheila Fretz

#GlutenFree Sweet Potato Bacon Beet Salsa for #SundaySupper

So I am always looking for new and creative ideas ideas for new meals and side dishes. Plus at the same time not break the bank when it comes to cooking. So the other night I made my fabulous Salmon in a envelope however this time I served it on a bed of rice with this fabulous warm Sweet Potato Bacon Beet Salsa. This is a great recipe to serve to your kids. My daughter thought the sweet potatoes were carrots and that I had cooked them with some sort of candy.

Sweet Potato Bacon Beet Salsa Ingredients:
1 large sweet potato or yam
3 pieces of apple wood bacon
4 to 5 whole beets that have been cooked and peeled ( I buy the precooked ones at Trader Joe's)

In a large frying pan cook bacon until golden then remove bacon and set  aside. Do not remove grease!
Chop and peel a large sweet potato or yam in nickle size chinks place inside pan and cover so it will steam to for about 5 minutes. When golden brown on both sides add Beets that are also chopped into nickle  size cubes.

Next stir and cover for about 5 min.

Crumble Bacon and fold into mixture

Serve over Rice with Salmon or Grilled chicken you decide.






How will you serve your Sweet Potato Bacon Beet Salsa ?










This week our host is Pam from The Meltaways and Pam loves October and all things Orange!   She challenged the Sunday Supper Team to share their favorite Orange Recipe.  Who knew there could be so many amazing orange recipes.  Leave it to the Sunday Supper Team to come up with so many delicious Orange options.   Can you believe we had close to 60 recipes submitted for this week’s #SundaySupper Event?  Pam’s love for spending time Around the Family Table is evident in her posts on her site.

Join us for Orange Autumn Recipes this week  and share your favorite #SundaySupper with us during our chat at 7pm eastern time.  There’s always room for one more Around the Family Table.

Sunrise  (Breakfast and Brunch)

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes

Kris from In The Kitchen with Audrey and Maureen  is making her Sweet Potato Pancakes

Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins

Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze

Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs

Patti from Comfy Cuisine is bringing Classic Orange Marmalade

Sunithi from Sue’s Nutrition Buzz is making Spice Pumpkin Ricotta Muffins with Craisins and Walnuts

Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal

Jamie from Mama Mommy Mom is bringing Butternut Squash Butter

Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)

Renee from Magnolia Days is serving up some Butternut Squash Soup

Beate from Galactopdx is bringing her Carrot Ginger Soup

Jen from Juanita’s Cocina is making some Sweet Potato Salad

Megan from I Run For Wine is making Roasted Butternut Squash and Italian Sausage Soup With Adult Grilled Cheese

Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup

Alice from Hip Foodie Mom is coming with her Roasted Carrot and Quinoa Salad

Susan from The Wimpy Vegetarian is making Spiced Sweet Potato Cider Soup

Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup

Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup

Lyn from The Lovely Pantry is bringing Pumpkin Coconut Soup

Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli in Sage Butter Sauce

Pam from The Meltaways is making some Spooky Stuffed Peppers

Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey

Patsy from Famfriendsfood is bringing her Carrot Souffle

Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters

Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds

Tammi from Momma’s Meals is making Hearty Pork Stew

Kristin from Kwistin’s Favorites is making Orange Chicken

Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce

Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew

Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese

Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar

By The Bonfire (Sweets, Snacks and Sips)

Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce

Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles

Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa

Anne from Webicurean  is making some Drunken Pumpkin Bread

Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips

Leslie La Cocina De Leslie is making Sweet Potato Atole

Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls

Bree from Bree’s Bites is bringing Peanut Butter Pumpkin Bites

Tara from Noshing With The Nolands is bringing Oranges En Suprise

Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze

Conni from Mrs. Mama Hen is making Orange Glazed Poundcake

Isabel from Family Foodie is baking up Moist Pumpkin Bread Reisipe

Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake

Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread

Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling

Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches

Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies

Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies

Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes

Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze

Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

We would be honored to have 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 recipes featuring our favorite fall color.

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, too.

Enjoy,

Sheila Fretz

#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