Cranberry Mango Honey Coffee slow roasted Corned Beef

I hope you had a great weekend. I love making corned beef in the middle of the summer because I love it! Plus you can make leftover sandwiches even a ruben or two.  So today I'm going to share my recipe for a slow roasted corned beef with cranberry, mango honey, and coffee. This is one of those great recipes that you make low and slow and can walk away and let cook for the day. 

Preheat oven to 250 degrees

Cranberry Mango Honey Coffee slow roasted Corned Beef Ingredients:

2 cups of Coffee

1 Cup of Mango Honey

1/2 Cup Apple Vinegar

16 oz  can of cranberries

2 to 3 lb corned beef.

1 inch of water in roasting pan

Spices from Corned Beef

Cranberry Mango Honey Coffee slow roasted Corned Beef Equipment:

A cooking rack that will elevate meat a inch. I use 2 to get high enough.

A Roasting pan that has a lid.

Aluminum foil to line roasting pan.

A blender or hand mixer to mix

In a large measuring cup add Coffee and Mango Honey.

Add Vinegar

Next add 1 can of cranberries.Then either place in blender or hand mix with mixer.

Place 1 inch of water in a cover-able roasting pan plus cooking rack, then corned beef.

Pour cranberry mixture on meat then add seasoning packet.

Cover and place in oven at 250 and cook for 5 hours .

When your 5 hours are up pull out of oven and do not uncover for 25 to 30 min.

Lastly slice thinly against grain and serve with your favorite sides.

Enjoy

Sheila Fretz

Gluten Free Toffee Bars

These Toffee Bars are Gluten Free and are a quick and easy dessert that I love to make in the hot summer months. I love these because the Chocolate taste floats to the crust and the toffee stays on the top. So yummy.

Ingredients:

Cookie Crust

2 ½ cups gluten free oat flour

2 sticks of butter

3/4 cup brown sugar

3/4 cup granulated sugar

Toffee

1 1/4 cup brown sugar

1 cup granulated sugar

1 1/4 cup corn syrup

3 eggs

1 teaspoon vanilla

1 ½  Cup trail Mix I used Almond, Dark Chocolate, Cashews ( sold at Trader Joes)

Equipment

Parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

In a large bowl Mix Together Oat Flour and sugar

Next Cube butter and mix together in mixer until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

Next place a bunch of dollops in bottom of the pan then press down until smooth

Place cookie bottom in oven for 18 min.

While Cookie bottom cooking make Toffee mixture.

Now in the same bowl that you mixed the cookie crust in Mix the brown sugar, granulated sugar

corn syrup, eggs and vanilla and mix in mixer.

Chop or Crush Trail Mix to bite size pieces

Fold in Trail Mix

Poor on top of baked cookie bars cook for a additional 35 to 45 min.

Let cool over night then cut in one inch squares.

Enjoy and Bon Appetit

Sheila Fretz

Maple Glazed Bacon.

Maple Glazed Bacon

I posted a recipe the other day for Double Crunch Apple French Toast it is a fabulous recipe. However since I have posted people keep asking me what about that Maple Glazed Bacon so I thought it was time that I share this quick and easy recipe with you.

Serving Size 6

Maple Glazed Bacon Ingredients:

12 slices of precooked bacon

1/2 cup Organic Maple Syrup

Equipment:

Aluminum foil

Large cookie sheet

Directions:

Preheat oven to 350 degrees

Take a large cookie sheet and place foil on it next place cooked bacon on foiled cookie sheet.

 Now drizzle with Maple syrup.

Then place in oven for about 15 minutes. Then serve with your favorite eggs or french toast.

Enjoy 

Sheila~

#Gluten Free Double Crunch Apple French Toast

#Gluten Free Double Crunch Apple French Toast

The Other day we went out for breakfast and one of my friends had this French toast that she said was coated in a sweet cereal that had a peanut butter flavoring. It sounded awesome, It was served with fresh berries chocolate chips and bananas. I knew that I what I had to do is to recreate this great  french toast. I  knew that I had to recreate this fabulous breakfast so my family and I could enjoy this special breakfast.

Serving Size 6 pieces

#Gluten Free Double Crunch Apple French Toast Ingredients:

4 eggs
(1) 4 ounce container or apple sauce

1/4 cup of cream

1 teaspoon cinnamon

1 cup of home made gluten free flour

6 pieces of your favorite gluten free bread

 butter or cooking spray

Equipment 

Whisk

Large Bowl

Small Bowl

Grill or frying pan

Spatula

Directions:

Preheat grill and either spray or butter grill.

In a large bowl whisk together first, four ingredients until well blended.

In a separate bowl  pour about a cup of home made gluten free flour . Next dip bread in egg mixture then into home made gluten free flour. Then back in the egg mixture again.

Next place on preheated grill then in about 2 minutes flip over when golden and crunchy. Repeat for the other side.

Cut in half on the diagonal dust with powder sugar and serve with fresh fruit and eggs and maple glazed bacon. 

Enjoy and I will be sharing my maple glazed recipe soon.

Sheila~

Home Made Refrigerator Pickles

It's that time of the year the season of canning. I love to can, beets, pickles and tomatoes every year then stock up my pantry for the winter months. What about you? This is the season all of the fruits and vegetables are in full bloom and the farmers markets are full of all sorts of goodies. The other day I was at the farmers market and they had these beautiful pickling cucumbers so I decided to make refrigerator pickles. I remember as a kid my grandmother used to can all sorts of goodies. So when I saw these beautiful cucumbers I new exactly what I was going to make.

Home Made Refrigerator Pickles Ingredients:
8 small pickling cucumbers
3 teaspoons salt
3 teaspoons dill
3/4 cup apple cider vinegar
1/2 cup water
3/4 cup sugar

Wash and clean and cucumbers remove ends and peel carrots.

Score Cucumbers then slice either with Mandalay or Cuisinart.

Then pour on cookie sheet and season with salt and dill let liquids sweat out for 1 hour and a half.

Next make pickling liquid add water vinegar and sugar in pot and bring to a boil.

Prior to placing pickles in large canning jar make sure you clean and boil then place cucumbers in Jar then pour pickling liquid on top.

Place in refrigerator for about 2 hours then serve if you wish or you might wait for a deeper taste you decide.

I served mine on a Hamburger stuffed with blue cheese which I will show later this week.



Enjoy,

Sheila Fretz

A #GlutenFree 4th of July Party What will you serve?

So if you are like me we have our 4th of July planned out the week before or so. Every  year we start the day before decorating our bicycles for the M Street Parade our Independence day out with a fabulous breakfast. This year we will have the #GlutenFreeEgg Stack. Then after the parade is over we will come home and get ready for our #GlutenFree 4th of July. 

I don't know about you but I find it very hard to go to a 4th of July party especially if it's not at a home that is gluten free. So in those cases we pack our own Gluten free dinners and snacks. So this year we have decided to have our own back yard BBQ that is totally Gluten free and this is what we will serve.

7 layer bean dip in honor of our Independence 

Gluten Free Southern Pickle Dip 

Caramelized Onion Dip Served with baked potatoes or potato chips

Bacon Wrapped Italian Sausage and Bratwurst cooked on the BBQ

Cowboy Steak

Watermelon Cucumber Salad

A Fresh Fruit plate with seasonal fruit

A red white an blue very berry dessert

Enjoy and have a safe Independence day

Sheila Fretz

#GlutenFree Egg Stack

Gluten Free Egg Stack

With 4th of July being around the corner, I wanted to share a breakfast recipe that's quick easy and fun. I love to make this when we have guest coming for a long weekend and it's great because it's fancy looking and super easy. 

Makes 6 servings

Gluten Free Egg Stack Ingredients:

cooking spray gluten free

1 1/2 cup of gluten free hash browns.

2 tablespoons of butter

6 eggs

6 slices of precooked bacon chopped up.

Salt and pepper to taste.

Equipment:

1 cupcake tin with 12 wholes

1 Cookie Sheet

1 frying pan

2 biscuit cutters the size of a cupcake tin

1 spatula

knife for chopping bacon.

Preheat oven to 350 degrees. 

In a cupcake tin generously spray all of the cupcake wholes. Next add about 1/8 cup of potato mixture in all 12 tins and firmly pack then spray one more time with cooking spray. Place in oven at 350 degrees for 10-15 min until golden.

Once cooked let cool then invert on a cookie sheet.

Next spray the cooking spray on biscuit cutter and add about 1/3 of the 2 tablespoons of butter to the frying pan. place eggs in biscuit cutter until cooked to your liking. Also place cooked chopped bacon on the side. 

When Eggs are cooked to your liking start the egg stack by placing potato cakes on a plate next a egg then potato cake and sprinkle with bacon.

Enjoy and have a safe and Happy 4th of July.