Gingerbread Decorating Party from 2011

So last year we celebrated Miss J's birthday with a Gingerbread decorating party and she loved it so much that this year we will also have a Gingerbread Decorating Party however it will be with a twist. This year they are making Gingerbread houses that fell on top of  The Wicked Witch from the West in a Wizard of Oz theme.  So I thought I would post last years party for the girls who are attending to get ideas. I hope you enjoy this as much as we will.
 

 We Started by decorating our house with all the trimmings.

Next we set the tables.

Then the girls slowly arrived, Put on there party favor aprons and hats. Miss J was a Santa  and Her B.F.F. was an Elf

We had so much fun and here's the beginning of it all.

  We ate a yummy lunch,  then we started decorating.

                                                                                                 

Fun was had by all!

All the houses were fabulous 

 Especially this one and it wasn't even my daughters it was just Hershey Chocolate Love.

Then we sang Happy Birthday

What a Fabulous Party.........

Enjoy and I hope you to start your holidays off with a Gingerbread decorating Party

Sheila-



#GlutenFree Butternut Squash and Apple Cabbage Rolls

I hope you had a fabulous Thanksgiving. As you know I shared a recipe with you from my sweet neighbor Miss Kitty. After a long week of traveling for my job. I decided that I would make a new creation inspired by my sweet neighbors cabbage rolls.  Plus since its Monday its a Meat less dish for my vegetarian following. I hope you enjoy and have had a great and fabulous holiday season.

Butternut Squash and Apple Cabbage Rolls Ingredients

½ of a large butternut Squash ( Should Yield 4 cups after shredding)
2 Apple Peeled and Shredded
½ of a chopped onion
1 teaspoon Salt
1 teaspoon Pepper
½ Cup Dark Brown Sugar
1 cup uncooked cleaned rice
1 Head of Cabbage
Cabbage Roll Sweet and Savory Sauce Ingredients

2 cans crushed Tomatoes
1 cup brown sugar
1 lemon (the juice of)
Equipment:

9"x13" Cake Pan COLLECTION: Anolon Bronze Bakeware
Large Bowl
Food Processor with shredding blade
Sauce pan
Wooden Spoon or silicone spoonula
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.

Peel and Slice to fit Food Processor

Shred Butternut squash in food processor.

Next peel and Chop apples to fit in Food Processor

Then Chop a half of a onion.

Clean Rice in colander

Place all of butternut Squash apples in a large bowl then add Sugar, salt pepper and cleaned rice and toss.

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.

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

Take cleaned and cored leaves and place butternut Squash  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.

Place in rows until full

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.


Bon Appetit and Enjoy


Sheila _

# GlutenFree Apple Cinnamon Pecan Coffee Cake

# Gluten Free Apple Cinnamon Pecan Coffee Cake

Are you like me when the family comes into town you want to have a dessert that all will love. Well I try to be that perfect hostess whether I'm going out of town or staying in.  I always try to make a coffee cake that people will not be able to tell that it is Gluten Free and that every one who is attending can enjoy. So when I was thinking what I would serve on Thanksgiving morning that could be made ahead. This is exactly what came to mind. 

# Gluten Free Apple Cinnamon Pecan Coffee Cake Ingredients

Cake

1 1/2 cups of Gluten Free Bisquick

1 1/2 cups of Powdered Sugar

1/3 cup of Melted Butter

2 eggs

3/4 cup milk

1 teaspoon vanilla

2 chopped Granny Smith Apples

1 teaspoon cinnamon

Cooking Spray that's Gluten free

Topping

1 cup chopped pecans

1 cup gluten free flour

1 cup brown sugar

1 cup butter cubed up

Equipment

8" Spring form pan

1 Lined Cookie sheet either with Silpat or parchment paper

 Personalized Silicone Spatulas I love Williams Sonoma ones

 Sift together Gluten Free Bisquick and Powder Sugar.

Add Eggs, Melted Butter, and stir together.

 Until it looks like this.

 Next chop and Peel 2 Granny Smith Apples

Add apples to batter plus cinnamon then fold together.

Pour into greased spring form pan.

Next pour all topping ingredients into bowl and mix it together until crumble forms.

Cover batter with topping.

Bake in 350 degree oven for 50 to 60 Minutes until firm .

Enjoy and serve warm or cold.

Have a Happy and Safe Thanksgiving !!!

Sheila Fretz

#GlutenFree Tukey Shepard's Cake for #SundaySupper

# Glutenfree Turkey Shepard’s Cake


So if you are like me you wonder what to do with all of your Thanksgiving leftovers or as I call them 1st overs.  Today on  Sunday Supper we are doing just that we have a variety of different recipes to make or use up the 1st overs and leftovers? So today I'm going to share with you Miss J's latest and greatest favorite recipe.  I recently made this after Canadian Thanksgiving in October and had to share this with you today!

#GlutenFree Tukey Shepard's Cake for #SundaySupper ingredients:

4 Tablespoons Melted Butter

4 Tablespoons Gluten Free Corn Starch

1 Cup of Milk
Salt and Pepper to taste

1  16 oz. Bag (About 2 cups) of Mixed Vegetables I used Carrots, Peas, Green Beans and Corn

2 cups shredded left over turkey.

4 Cups left over mashed potatoes

Gluten Free Cooking Spray I used Crisco butter flavor with no flour or gluten added

Equipment Needed:

 9 x 13 pan

Whisk

Spoonula

Pipping Bag (optional)

 Boil potatoes if you have no leftovers. This is how I make my Mashed Potatoes.

Next shred Turkey

Then start your rue by melting butter and adding Corn Starch, (make sure you buy a brand that is gluten free). Add your Milk and boil until a thickened consistency happens and season with salt and pepper to taste. 

Next add frozen vegetables or leftover vegetables

Then add your shredded turkey

Stir until warm

Next Spray a 13" X 9" pan and spread evenly into  pan  next place potatoes into pipping bag and pipe on to vegetable turkey mixture.

Place in 350 degree  oven tented for  40 minutes then uncover for last 20 minutes until golden and looks like this. 





Enjoy and I hope you come back after the holidays to make my #GlutenFree Turkey Shepard's Cake and or one of these fabulous recipes listed below.

Sheila Fretz

Don't forget to check out this group of recipes is definitely something to shout about. What a great lineup!

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

Turkey Enchiladas by Webicurean

Thanksgiving Leftover Casserole by FamilyFoodie

Turkey and Cranberry Monte Cristo by Supper for a Steal

Thanksgiving hangover sandwich by Crispy Bits & Burt Ends

Turkey Tamale Pie by Dinners, Dishes, and Desserts

Thanksgiving Leftovers Pot Pie by I Run For Wine

Turkey and Stuffing Pasty by Small Wallet Big Appetite

The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes

Turkey Vegetable Hash by Generation Y Foodie

Turkey Tetrazzini by That Skinny Chick Can Bake

Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie

Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz

Thanksgiving Turkey Banh Mi Sandwich by 30AEats

Leftover Turkey and Sausage Gumbo by My Catholic Kitchen

Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet

Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again

Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip

Turkey and Mushroom Risotto by Comfy Cuisine

Vegetarian Shepherd’s Pie by The Wimpy Vegetarian

Kartoffelpuffer – German Potato Pancakes by MrsMamaHen

Skillet Turkey Reuben by Cindy’s Recipes and Writings

# glutenfree Turkey Shepard’s Cake by Cooking Underwriter

Hearty Ham and Cheese Penne Pasta by Mama Mommy Mom

Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious

Turkey shepards pie! by The Realistic Nutritionist

Spicy Turkey Chili for #SundaySupper #Leftovers by Hot Curries and Cold Beer

Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad  by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama 

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

#Gluten Free Creamed Corn

So with Thanksgiving less than 4 days away I thought I would share a old recipe but great recipe. This is one of my favorite holiday recipes that I make on a regular basis, all through out the year. It is so easy and it can be made up to a day in advance then reheated in a greased Pyrex bowl or square pan.


Creamed Corn Ingredients
1 Birds Eye® C&W® Petite Sweet Corn (16 oz)
2 cups Half and Half
3 Tablespoons Butter
2 Teaspoons Corn Starch
Salt and Pepper to taste
½ cup Parmesan cheese

Make a rue with Butter and Corn Starch and cook until golden brown.

Add  Half and Half and cook until thickened and  is golden brown like this add Salt and Pepper to taste.

Then slowly add the Half and Half until creamy next add 1 bag frozen corn cook until heated thoroughly

Next add half the cheese and garnish with the rest . Serve immediately, or if you are serving the next day,  grease a  Pyrex bowl or 9" x 9" square pan and pour into. Place in refrigerator covered with Saran wrap touching cream corn so a film or skin does not form. Re  Reheat at 350 degrees for 25-35 min until heated thoroughly then garnish with the rest of cheese.

Bon Appetit!

                                                       Enjoy,

                                           Sheila Fretz