Monday, September 12, 2011

Today is National Chocolate Milk Shake Day!

Do you prefer a chocolate milk shake or a chocolate malted shake? I prefer the malted shake. Do you prefer homemade or have a favorite spot to buy one? I prefer homemade. I'm pretty much a home made type of gal for all my food! Both are yummy and I'd not be able to refuse either!

This week is also recognizing National Waffle Week, National Biscuit And Gravy Week, and National Vegetarian Awareness Week.

Why do we have a National Waffle Day and a National Waffle Week? And why are they recognized in August and September instead of spread out a bit? It seems a tad bit redundant to me!

I'm going to make note to include these yummy items to the menus for this week! Are you?

Sunday, September 11, 2011

Rememberance Day 9/11

My thoughts and prayers are in honor of all Americans. We won't forget.

Friday, September 9, 2011

National Days!

Weinerschnitzel Day!


sliced veal
bread crumbs
salt & pepper
lemon wedges

pound veal slices until they are very thin,(one standard cutlet will be about as round as a dinner plate after tenderizing with a hammer) (hint: cover with plastic wrap before tenderizing, it will reduce bits of meat from splattering) coat the processed veal with flour, season, dip in scrambled egg thed coat with the breadcrumbs, (process all meat first and cook it just before serving, for maximum flavor) Put a small amount of butter in a skillet on med high heat, when butter gets hot place cutlet in butter and fry about 1 minute, gently turn over and fry the the other side for about 1 minute. The meat will cook fast because it is very thin. Repeat process for all pieces of meat. Place on paper towels to drain any excess butter. DO NOT DROWN MEAT IN BUTTER WHEN FRYING AND DO NOT LET BUTTER BURN.

Serve with lemon wedges, which when squeezed over the cutlet will make it taste out of this world. (suggestion: serve asparagus and parsley potatoes with the cutlet and an individual salad. substitute pork cutlet for veal and follow the same process, except pork will take a little longer to cook (stretch the butter with a small amount of oil, when all the pork is cookedadd some flour to the drippings, and cook to thicken, add water then cook it until it recuces to a nice brown gravy (a small dash of Kitchen Boquet) will gice it a deep brown. While the gravey is cooking saute some thin onion slices and mushrooms in another skillet (saute not fry)after the gravy is cooked strain it to get a smooth texture then add the onions and mushrooms and place an ample dip ful over the pork cutlet when it is served, In Germany this is called a Yeager Schnitzel which translates to a "Hunters Schnitzel" because it is more robust.

National Steak Au Poivre Day!

Filet of Beef au Poivre

Source: Ina Garten
6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

The titles of these 2 recipes sound like the recipes would be difficult. Surprisingly, both recipes were rated as EASY! So don't be afraid to give them a try sometime. Also, for the au Poivre, you might like that peppercorn sauce on other meats. I bet it's good on pork chops too!

It's also National Teddy Bear Day! Do you have a teddy bear or do you limit them for the kiddos? I have a stuffed pink pig who plays Farmer in the Dell.

National Date Nut Bread Day


Source: Flowers and Thyme B&B

2 cups chopped dates
1 ½ cups boiling water

* Pour water over dates and let stand.

2 cups sugar
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 cup butter

* Beat the above 5 ingredients together.

1 cup nuts
3 cups flour
½ tsp. cinnamon
¼ tsp. nutmeg
2 tsp. baking soda

* Add to the creamed mixture and stir till blended. Add the date mixture. Pour into a 13x9" pan. Bake at 350 for about 45 minutes.

Date Nut Spice Bread

2 cups coarsely chopped dates (10 ounces pitted)
1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1 extra-large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (2 oranges)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice (3 oranges)
3/4 cup coarsely chopped pecans (3 ounces)

For the cream cheese spread:
6 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon grated orange zest

Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
Slice the bread and serve with the orange cream cheese on the side for spreading.

Wednesday, September 7, 2011

National Days!

You will be very busy celebrating all of these today!

National Acorn Squash Day

One of my favorite ways to make Acorn Squash is to cut the squash in half, clean out the seeds and fibers and place on a baking sheet. Then fill the cavity with what ever sausage is on hand, cover with foil, and bake until the sausage is done and the squash tender. I like to put grated cheese on top just as I take it out of the oven so the cheese has some time to melt while the squash cools just enough to eat.

National Napoleon Day

The Napoleon Dessert! Oh my! I had no idea this was food. I went to see if I wanted to take this out so I had more room for recipes but instead it's staying! I've learned something new and I WANT SOME! So, what is it, you ask? From "the Examiner", "The Napoleon is a french creme filled pastry that is famous for its silky texture amongst a light buttery crust." I do think we should "keep" this for recognition!

I don't have a photo to share, so while you're reading this recipe just envision layers of toasted puff pastry with a sweet filling, topped with a drizzle of honey or syrup and whipped toping! YUM!

The Napoleon Dessert

•17-ounce package frozen pastry
•chocolate or vanilla pastry cream*
•1 cup powdered sugar
•2 tablespoons water
•1 ounce semisweet chocolate, melted

Preheat oven to 400 degrees F. Lighly flour bread board and rolling pin. Roll dough to 13 x 17 inch triangle, 1/8 inch thick. Transfer to cookie sheet. Prick dough with fork. Cover with another cookie sheet. Bake for 5 minutes. Remove top sheet and continue to bake for 5 more minutes or until lightly browned. Cool on wire rack.
Cut pastry into thirds, lengthwise. Mix powdered sugar and water. Stir until smooth. Turn over 1 pastry strip on rack. Pour sugar glaze over strip. Smooth with spatula. Quickly pour stripes of chocolate over glaze. Drag knife over top to make decorative design. Let stand until dry, about 30 minutes.

To assemble: Place one unglazed strip on serving platter. Spread half of pastry cream on top. Top with the other unglazed strip. Top with rest of pastry cream. Top that with glazed strip. Chill until firm, about and hour. (Don't chill longer than 3 hours. It may get soggy.) For serving, cut with serrated knife.

Vanilla Creme Filling Ingredients:
•2-1/4 cups milk
•4 egg yolks
•2/3 cups sugar
•1/4 cup cornstarch
•1/4 cup flour
•2 tablespoons vanilla extract

Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens. Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight. Makes approximately 2-3/4 cups.

National Salami Day

I had a salami, cheese, tomato and lettuce sandwich for lunch on whole wheat bread. I've not had any lunch meat for months and salami has always been my favorite lunch meat. I'll have to repeat it tomorrow while that salami is still fresh!

National Strawberry Sundae Day

Is there anyone who might not know what a strawberry sundae is? I don't think I know of anyone who doesn't! This is a wonderful way to end a day.... Ice cream with strawberries and topped with chocolate syrup, nuts and a dollop of whipped cream.


Tuesday, September 6, 2011

National Coffee Ice Cream Day!

National Coffee Ice Cream Day just has to be a WONDERFUL day. Any day we are suppose to eat ice cream is a good day in my book!

Coffee Ice Cream Recipe

1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Makes one quart.

Coffee Ice Cream

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Chocolate curls, for garnish

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls. 1 Quart
Source: Emeril Lagasse

And, speaking of "my book", it's also Read A Book Day!

Monday, September 5, 2011

Saturday, September 3, 2011

How to Boil Water!

REALLY! I found this on the inter net while searching for fun things to share with you! I never expected to find directions for boiling water on the net! Did you?

So here is your cooking lesson!

Boiled Water Recipe

Source: Serious Eats

Boiled Water Recipe
Posted by Adam Kuban, July 28, 2010 at 11:17 AM
CJ McD asked where my recipe for boiled water went. LOL. That was from the test phase of the new SE Recipes functionality. Anyway, here it is ...
Boiling water is essential to many recipes. If you have never cooked before, don't worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.
Special equipment: 12-quart stockpot

Serves 48
Cooking time 5 minutes
Total time varies


Open your cupboard or wherever it is you store your cookware.
Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven— someone else will eventually discover them there and wash them.)
Turn the cold-water knob to the "on" position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged — if it's a hot day or someone has previously used the "hot" water knob, the warmer water will eventually be replaced by truly cold water.
Fill stockpot to within a couple inches of the rim.
Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)
Find knob on stove that corresponds to the "burner" you have placed your pot on.
In addition to words like "Right Front" or "Left Rear," there are usually little pictures near the knobs to indicate position.
Turn knob to "High" and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary. Note: DO NOT WATCH THE POT; it will never boil in the event that you do. Boiled water may be used for any number of applications. Serve hot but do not drink.

Alternate methods
Depending on water application, you may want to salt the water. Do this after the water has come to a boil.
Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.


Fortunately this serves a whole family plus some! There will also be adequate left overs and 2nds too! I'm not sure how well it would go over at a potluck. Plus, would need to take bowls along for serving it?

I'll leave that up to you!

Friday, September 2, 2011

National Blueberry Popsicle Day!

It's National Blueberry Popsicle Day!

Have you ever made blueberry popsicles? I haven't made blueberry and I'm not sure why not! I guess I probably just didn't think about it. Here's a few recipes to get you started!

Blueberry Bliss Popsicles

2 cups blueberries
2 cups water
1/2 cup sugar
1 teaspoon lemon juice
9 small paper cups
9 wooden craft sticks

1. Place all of the ingredients in a large bowl.
2. Mash everything together with a potato masher, squeezing as much out of the blueberries as you can.
3. Place a strainer over another bowl and dump the blueberry mash into the strainer. Use the back of a large slotted spoon to push through the strainer as much juice as possible.
4. Throw away the blueberry skins left in the strainer.
5. Pour the contents of the bowl into a pourable measuring cup.
6. Line up the cups and pour the blueberry mixture into each one. Fill them up about 3/4 of the way full.
7. Place a wooden craft stick in each cup.
8. Put the cups in the freezer for about 4 hours or until frozen.
9. Peel off the cup from the frozen pop and enjoy!

Blueberry And Vanilla Parfait Pops


Perfect for a hot day, and so yummy. Great way to get rid of canned or frozen
fruit! You can mix and match the flavors of yogurt and types of fruit, too:
cherries and chocolate is my favorite.

2 cups low-fat vanilla frozen yogurt, slightly melted
6 wooden popsicle sticks
6 popsicle molds, as large as possible

1 Pour 1/3 cup of blueberries into each mold. Cover the molds with tinfoil, insert the popsicle sticks so that the tips are inside the blueberry mixture, and freeze overnight.

2 Take the molds out and remove the tinfoil (not the sticks!) Spoon in 1/3 cup of vanilla frozen yogurt into each mold, making sure not to pull out any sticks while doing so. The softer the yogurt is, the easier this will be. Put in the freezer for two hours or so to allow the yogurt to settle and refreeze slightly.

3 Take the popsicles out and enjoy!

Banana Blueberry Swirl Popsicles

Source: Martha Stewart

Perfect for hot summer days, this frosty treat showcases swirls of creamy
yogurt, sweet blueberries, and bananas. Although Martha uses Stonyfield Farm
BaNilla lowfat yogurt, you can substitute your favorite flavored yogurt in this
Makes 10 ice pops

3 to 4 ripe bananas (1 pound)
1 1/2 cups yogurt
3 tablespoons sugar
Juice of 1/2 lemon
1 cup fresh blueberries

In the bowl of a food processor, puree bananas until smooth. Add yogurt,
sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture;
set aside.
Add blueberries to processor, and pulse until just combined. Layer blueberry
and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden
skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to
freezer until frozen, about 8 hours
Dip molds quickly in hot water to unmold.

Blueberry Fruit Pops

Source: US Highbush Blueberry Council

1 can (15 ¼-ounce) fruit in heavy syrup* such as pears, peaches or apricots
2 teaspoons fresh lemon juice
1 cup fresh, frozen or canned drained blueberries

In a blender, puree the canned fruit with all the syrup and lemon juice. Transfer to a large measuring cup or pitcher. Return ¼ cup of the fruit mixture to the blender. Add blueberries
Blend until pureed.
Holding a 6- or 8-ounce plastic cup at an angle, spoon in a layer of fruit puree then a layer of blueberry puree. Repeat to make 4 layers filling the cup about two-thirds
Set cup upright and insert a plastic spoon or wooden ice cream stick in the center. Repeat to use all the pureed fruit and blueberries.
Place cups on a baking pan for support and freeze until firm, 4 to 6 hours.
To serve, place pops at room temperature for 5 minutes then twist from cups.

Quick notes
Per pop: 50 calories; 0 g protein; 13 g carbohydrate; 0 g total fat; 1.4 g fiber
* Note: Fruit canned with less sugar will produce frozen pops that are more
Number of servings (yield): 8

Blueberry Equivalents
One dry cup (8 fl oz.) of fresh or frozen blueberries is equal to:
90-129 large blueberries
130-189 medium blueberries
5 ounces by weight (3 cups to a pound)
2/3 cup pureed
1/2 cup pureed and strained
2/3 cup after simmering 5 minutes with 2 tbsp. water
1 cup frozen blueberries = 2/3 cup thawed blueberries

I hope you enjoy those recipes and might be able to make some popsicles. IF you don't have the ingredients needed, you could make popsicles from blueberry juice. You could make some lemonade with blueberries mixed in or mashed blueberries. I would think one could use blueberry jello and add a bit of lemon juice or mix with some lemonade too.

Enjoy! They sure sound good to me and today is definitely a popsicle day! It's 90 out and HUMID!

Thursday, September 1, 2011

National Days!

National Onion Day!

Caramelized Onions

2 tablespoons butter or margarine
3/4 cup coarsely chopped onion

1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Reduce heat to medium; add bell pepper. Cook 5 to 7 minutes longer, stirring occasionally, until onion is softened and golden brown. Remove from heat.
Source: Pillsbury
Shar's Note: I usually add a dribble of olive oil to my pan first and then add the butter after the oil is hot when using butter. I find I have a LOT less trouble with the butter over heating. Also, if you onions start to get a bit dry before done, you can add a dribble of water to help get them done without burning their edges or burning the smaller pieces.

National Cherry Popover Day!

Dried Cherry Popover

1 tablespoon unsalted butter, melted, plus more for the pan
3 large eggs, beaten
1/3 cup plus 1 teaspoon, granulated sugar
3/4 cup all-purpose flour
1 1/4 cups whole milk
1/2 cup dried cherries

Heat oven to 375° F. Butter the bottom and sides of a 2-quart baking dish.
In a bowl, combine the eggs and 1/3 cup of the sugar. Whisk in the flour until no lumps remain. Whisk in the milk and melted butter. Pour the batter into the prepared pan and scatter the cherries over the top. Sprinkle with the remaining sugar and bake until puffed and golden, about 45 minutes. Serve warm.

Edited and a thank you to "westbrook" for catching the error in the carmelized onions direction! ;) I fixed it and I know the blog is getting read! THANK YOU, Ma'am!

Tuesday, August 30, 2011

National Marshmallow Toasting Day

National Marshmallow Toasting Day OR Toasted Marshmallow Day !

Which is correct? I see it both ways and don't know which is the right way. I guess for the moment it will remain a mystery and I'll try to figure it out! Then it will give me something to post about next year! Yes, next year. I plan on being here! Don't you?

Did you know you can make your own marshmallows? It's TRUE! NO joke! Here's proof!

Homemade Marshmallows

2 tbsp unflavored gelatin
3/4 c cold water
2 c sugar
1/8 tsp salt
3/4 c boiling water
1 tbsp vanilla
Chopped nuts or toasted flaked coconut for coating (optional)

Soften gelatin in cold water 5 minutes; then dissolve by stirring over hot water. Combine sugar, salt and boiling water in 2-qt. heavy saucepan; cook, stirring until sugar dissolves, to the soft crack stage (280). Pour into mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy. Add vanilla and pour into an 8" square pan dusted witn confectioners sugar. Cool 1/2 hour or until set, then cut in 36 spuares with knife moistened in water. Roll in nuts or coconut. Place in airtight container and put in refrigerator,freezer, or other cold place until ready to use.
Source: Farm Journal

I haven't tried these yet, but would love to try them. Maybe if I made them for a hoiday I could take them along and then have a sample and not overload on sugar.

Can I pretend you heard it here first?

National Days!

National Trail Mix Day! I LOVE trail mixes and cereal snacks!

Brownie Crunch Pretzel Trail Mix

Source: Betty Crocker

Cocoa Puffs® brownie cereal and Golden Grahams® cereal come together in this delicious snack mix that's ready in just 15 minutes.

INGREDIENTS4 cups Cocoa Puffs® brownie crunch cereal
2 cups Golden Grahams® cereal
1 1/2 cups tiny pretzel twists
1 cup miniature marshmallows
1 cup candy-coated chocolate candies
1/2 cup dry-roasted peanuts, if desired
1 In large bowl or gallon-size resealablefood-storage plastic bag, mix all ingredients.
2 Store tightly covered or sealed.
1 Serving = 1 Cup
Nutrition Information:
Calories 230(Calories from Fat 50),Total Fat6g(Saturated Fat 3g,Trans Fat 0g),Cholesterol 0mg;Sodium 240mg;Total
Carbohydrate 43g(Dietary Fiber 2g,Sugars 24g),Protein 3g;Percent Daily Value*:Vitamin A 10.00%;Vitamin C 4.00%;Calcium 10.00%;Iron 25.00%;Exchanges:1
1/2 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate
Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

Fruit Loops Trail Mix

1 (15 ounce) box Fruit Loops cereal
1 15 ounce) bag mini pretzel twists
1 (1 pound) bag M&M's
1 box raisins
1 can salted peanuts

Mix all together and store in airtight container

Eat Outside Day!

What can you do to enjoy the day? A Picnic,
cookout, trip to a park, pool party, block party (talk about impromptu), or other favorite spot?

Will you kick back, bike, hike, ride, drive or what?

Will you need a packed lunch, potluck or BBQ?

Who will you take or invite?

If you can celebrate the day, have fun! Make some memories? Just try to take some trail mix along, either homemade or purchased due to the short notice!

3 National Days!

There are 3 National Days for today, August 29th. They are:

Chop Suey Day

Lemon Juice Day

A splash of lemon juice in glass of ice and water makes a nice thirst quencher.

More Herbs, Less Salt Day

Montreal Steak Seasoning

* 2 tablespoons paprika
* 2 tablespoons crushed black pepper
* 2 tablespoons kosher salt
* 1 tablespoon granulated garlic
* 1 tablespoon granulated onion
* 1 tablespoon crushed coriander
* 1 tablespoon dill
* 1 tablespoon crushed red pepper flakes

1. Combine ingrediens and mix well.
Makes: About 3/4 cup

I'm sorry I've not been able to get here and post mome recipes for them. Some days are like that. These days will come again next year and we can try to do something for them then.

Monday, August 29, 2011

Saturday, August 27, 2011

National Banana Lovers Day

National Banana Lovers Day! I don't expect you to sleep with a bunch of bananas though! I just got a kick out of that banana graphic and it's IMHO perfect for the day! And, it's also National Compassion Day. Fitting, huh?

In case you ever wonder how much sugar is in a banana, those are sugar cubes to show you! Being diabetic, I will now have to pick up a box of sugar cubes at the store and see how many grams of sugar in a cube and all that important nutritional info. The nutritional info for a banana is misleading as bananas vary so much in size. I guess I should ask the diabetic dietician when I start classes next month!

And, if you don't like bananas to eat, carve them or make bread!

Why? Because it's also Just Because Day!

Friday, August 26, 2011

National Cherry Popsicle Day

It's National CHERRY Popsicle Day. Not strawberry, not any other flavor, JUST cherry!

The good news is that you can make them or buy them. If you make them you can use cool aid, drink mix, cherry juice, or marchino cherry juice. You can combine any of these in any amounts.

I've never heard of popsicle police so if you wanted to mix flavors, I'll never tell!

Something I've never tried but think might be interesting would be to use the liquid off of canned beets into popsicle makings. It would sure give a richer color and it would add some nutritional value from the leached vits/mins. That would also help take away from the lack of good stuff if cool aid or drink mix are used. I would start with small amounts of course and then add to one's taste preferences. Doctor Oz is pushing his red juice which is a beet, apple and carrot combo so beet juice added to popsicles would probably even impress him! Why not try it?

I'm going to have to wait and see if there are National Popsicle Days for the rest of the flavors!

Thursday, August 25, 2011

National Banana Split Day

National Banana Split Day

Such a yummy celebration! There's not really a recipe for a banana split as it's more of a do-it-yourself-kit type of treat.

I like to slice my banana up into bite-sized pieces and then arrange (haphazardly of course) them around the ice cream. I'm not into pineapple with chocolate, but love it otherwise. I do like chocolate syrup and nuts on my splits. Then I like strawberries or cherries. If they aren't in season, dried cranberries or cherries are good too. then of course a dollop of chocolate cool whip (SF for me please) and even a marchino cherry, strawberry, cherry or such for the top crowning. As to the ice cream, I go with the diabetic friendly and like vanilla or chocolate. I don't care for the strawberry flavoring in strawberry ice cream. A wonderful sub for the scoup of strawberry is a mint chocolate chip though!

How do you like to make yours?

And while you're enjoying your wonderful treat, it's also Willing To Lend A Hand Day in case you get a chance to do so! Then you'll REALLY deserve to enjoy that split as you'll have burnt the calories off doing something good for someone!

Do we pay-it-forward with burning calories?

Wednesday, August 24, 2011

National Days

National Waffle Day!
How do you like your waffles best? I like Belgian waffles best. Fresh/pure Michigan maple syrup is my favorite topping along with pecans liberally scattered on top.

Pumpkin Waffles - Gluten Free, Egg Free & Vegan

By The Gluten Free Goddess
Source: WebMD Recipe from

I'm experimenting with grains higher in protein than your average gluten-free flour mix, but if you'd rather use your favorite waffle and pancake slash baking mix, please feel free. This recipe is gluten-free, but if you don't want to go that route you'll need 2 to 2 and 2/3 cups flour or baking and pancake mix. If you're not going gluten-free you can also leave out the xanthan gum.

1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

I'd like to reiterate that this is a gluten-free recipe. If you chose not to go that route you'll need 2 to 2 and 2/3 cups flour or baking and pancake mix. You can also leave out the xanthan gum if you're not going gluten free.

Whisk together your dry ingredients in a mixing bowl:
1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (adds a bit of crispness to waffles)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter. Heat and prepare your waffle iron according to manufacturer's instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using. Serve with real maple syrup or agave nectar.

Karina's Notes:
When I poured my first two waffles I had not yet added the tapioca starch; I was trying to create a whole grain waffle and was snubbing starches in my formula. The result was, Meh. They were soft and fell apart. When I added the tapioca starch the waffles turned out perfectly.
I made mine vegan and egg-free, so the addition of tapioca may have helped replace the eggs, even with my egg replacer. I'm noting this to myself- with egg-free baking, tapioca seems to be a starch that helps keep the vegan baked good intact, and adds texture.
Gluten-free waffles are finicky and affected by humidity and flour choices. Adjust batter as you go- adding more liquid if it thickens too much; more flour if it becomes too runny.
Total Servings: 10
Nutritional Information Per Serving
Calories: 226 Carbohydrates: 39.2g Cholesterol: 0mg Fat: 6.8g Saturated Fat: 0.9g Fiber: 3.9g Sodium: 260mg Protein: 3.9g

I had to post a special needs waffle. I hope that I can share with those who are looking for something special along with those with no dietary restrictions. I think pumpkin waffles sound GOOD!


2/3 c. all purpose flour
2/3 c. sifted cake flour
1 c. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract


1 c. water
7 tbsp. sugar
1 1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 sol. oz. frozen blueberries, defrosted
5 1/4 sol. oz. frozen raspberries, defrosted
Vanilla ice cream, optional

Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer's directions. For topping, combine water, sugar, corn syrup, food coloring and cornstarch in saucepan; cook over medium heat until thickened. Remove from heat; add gelatin, stirring until
dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired. 4 servings

Belgium Waffles

2 c Flour; sifted
2 ts Baking Powder
3/4 ts Salt
3 Egg Yolks; beaten
1 3/4 c Milk
1/3 c Oil
3 Egg Whites; slightly beaten

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour approximately 7/8 cup batter into the preheated grid. Close and bake about 4 minutes. Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce. Makes 5 -6.

Pecan Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over batter, before closing waffler.
Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon with the dry ingredients when preparing plain waffle batter.
Apple Waffles. Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples.
Lemon Waffles. Add 2 tsp. grated lemon rind to egg yolk, milk mixture in waffle recipe.
Bacon Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 8 slices pan-fried crumbled bacon.
Corn Waffles. Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1-2 tsp sugar, depending 02/11/92 0:51 AM upon sweetness of corn. Bake til thoroughly dry.
Cheese Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese.
Ham Waffles. Sprinkle 2 tb. finely diced cooked ham over batter, before closing waffler.
Chocolate Waffles. Substitute 3 tb. cocoa for 3 tb. of the flour when preparing plain waffle batter. Chocolate Chip Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cup chocolate chips.

I think I'll try this one for supper! We've not had waffles or pancakes in some time and they sound good.

National Peach Pie Day!

My what a time I had finding a free graphic for a peach pie. Then I find one and they have an apple in the pic with it! Why not a peach? Anyway, I LOVE peach pie. it's always best with cinnamon IMHO and it's the one pie I like to have cinnamon sugar sprinkled on top for some reason.

Sugar Free Ice Box Peach Pie

1 1/2 cups sugar nilla wafers
1 package {4 serving size} sugar free peach jello
3/4 cup boiling water
2 cups ice cubes
1 1/2 cup thawed Cool Whip
1 cup chopped peeled peaches

Combine crumbs with butter. Press firmly onto bottom of 9" pie plate. Stir jello into boiling water until dissolved, add ice cubes. Stir until thicken, remove any unmelted ice. Add cool whip, stir with wire whisk until smooth. Gently stir in peaches. Refrigerate 15 minutes to thicken to the consistency of unbeaten egg whites. Spoon into crust and refrigerate 3 hours or until set.
Serves 8
***You can change this recipe by using different fruit and matching jello flavor. I have used fresh sliced strawberries and strawberry flavored jello in this recipe and it turned out good as well

Crunchy-top Peach Pie

6 cups sliced ripe peaches
1/4 - 1/3 cup sugar depending on sweetness of the peaches
3 tablespoons fresh lemon juice
3 tablespoons unbleached all-purpose flour
1 teaspoon cinnamon
A dash of nutmeg
1 unbaked 9-inch pie crust

2 cups rolled oats
1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sliced almonds
3 tablespoons (packed) brown sugar
5 tablespoons unsalted butter, melted.

Preheat oven to 400–F.
Place the peaches in a medium-sized bowl and sprinkle with sugar and lemon juice.
Combine the flour and spices, and sprinkle this into the peaches. Mix gently but thoroughly. Spread this filling into the unbaked crust.
Combing topping ingredients in the same bowl (no need to clean it first) and mix well. Apply the topping evenly over the top, patting it firmly into place.
Place the pie pan on a baking tray to catch possible drips. Bake in the lower part of the oven at 400°F for about 10 minutes, then turn the oven down to 375°F, and move the tray to the center of the oven. Bake for about 30 minutes longer, or until bubbly around the edges and golden on top. Serve hot, warm, or at room temperature with ice cream or whipped cream, or just plain.

Amish Peach Pie

5 or 6 fresh peaches
1 cup sugar
1 cup half and half or cream
3 to 4 tablespoons flour

Mix together and put in unbaked pie crust. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45 minutes or until done.

If you have peaches and a frozen pie crust, you can still have this for dessert tonight!

Tuesday, August 23, 2011

National Sponge Cake Day

I LOVE sponge cake but I don't have a photo of one! I love sponge cake with chocolate whipped topping and lots of raspberries or strawberries. Then grate or shave chocolate on top of that. YUM! I like it all to be COLD too. And, any sweets are best with chocolate!


7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

Lemon Sponge Cake with Glazed Strawberries

For the cake:
1/4 cup sifted matzo cake meal, plus extra, for flouring the pan
9 eggs, separated, whites at room temperature
3/4 cup sugar
1 cup ground almonds
1/2 cup chopped almonds
1 1/2 tsp. freshly squeezed lemon juice
1 lemon, zested

For the glaze:
3/4 cup confectioners' sugar
1 to 2 tbsp. freshly squeezed lemon juice
1/4 tsp. pure vanilla extract
1/4 tsp. freshly grated lemon zest

To finish:
1 cup apricot jam
1 1/2 tbsp. water
3 cups strawberries, green parts trimmed off, halved

Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.

In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.

Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.

Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.

In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

Hungarian Plain Sponge Cake

This Hungarian plain sponge cake recipe can be the base for many elegant desserts including somloi galuska or trifle.

Use a light hand when sifting in the flour so as not to deflate the batter.

Makes a 13x9-inch sponge cake layer
Prep Time: 15 minutes

Cook Time: 15 minutes

3 large room temperature eggs
1/3 cup sugar
1/2 cup cake flour
Pinch salt

Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13x9-inch pan and line with parchment.

Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.

Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes.

Meanwhile, in a medium bowl, combine flour and salt. In two additions, sift the flour-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.

Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.

Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet or parchment paper and another baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.


1 c. milk
6 1/2 tbsp. butter

4 eggs
2 c. sugar
2 tsp. vanilla
2 c. sifted flour
2 tsp. baking powder

Add butter and milk to mixture and beat until blended being careful not to over beat. Pour into a greased and floured pan. Bake at 375 degrees; layer pan for 30 to 35 minutes; solid pan for 1 hour; cupcakes for 15 to 20 minutes.
Source: Cooks.coms

Monday, August 22, 2011

National Days!

National Eat a Peach Day! The peaches are ALMOST ripe here. I LOVE fresh peaches and home canned peaches. I LOVE peaches in ice cream or ice cream with peaches. But, that first, nice, RIPE peach of the season is the BEST!

It's also Pecan Torte Day!

I found 3 interesting recipes to share. Interestingly, what I see people are calling a torte is actually a tart. A tart is more like a pie. A torte is more cake like and in layers. Both are delicious though and they are fun to make.

Pecan Torte

3 cups finely chopped toasted pecans, divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda1 cup butter
3/4 cup dark corn syrup

1/2 cup packed brown sugar
1/3 cup cornstarch
1/8 teaspoon salt
1 1/2 cups half-and-half cream
3/4 cup dark corn syrup
4 egg yolks, beaten
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
1.Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.
2.In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350 degrees F for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.
3.For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.
4.Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers.

Pecan Torte Recipe

Serves 8
6 egg whites
6 egg yolks
2/3 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
1/2 cup all-purpose flour
1 teaspoon unsweetened cocoa powder
1 1/2 cups ground pecans
2 cups heavy whipping cream
2 tablespoons white sugar
1 teaspoon instant coffee powder
1 tablespoon boiling water
1/2 cup pecan halves

1.Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
2.Beat egg whites in mixing bowl until stiff. Set aside.
3.In smaller bowl beat egg yolks well. Add 2/3 cup of the sugar, vanilla and 1/2 teaspoon crushed coffee granules. Beat well. Fold into egg whites. Gently fold in flour and cocoa. Add ground pecans and fold in. Spread batter into the prepared pans.
4.Bake at 350 degree F (175 degrees C) for 25 minutes. Let cakes cool then remove from pans. Fill and frost cake with Mocha Cream. Edges of tops may be trimmed to flatten before frosting if needed as they tend to be higher around the outside. Garnish with pecan halves. Keep chilled until ready to serve.
5.To Make Mocha Cream: Beat whipping cream and 2 tablespoons of the sugar together in mixing bowl until stiff. Dissolve 1 tablespoon of the coffee granules in boiling water. Cool. Add to cream. Beat in. Spread between layers and on top and sides. Serves 20
Nutritional Information
Amount Per Serving: Calories: 207 Total Fat: 16.6g Cholesterol: 94mg Sodium: 28mg Total Carbs: 12.5g Dietary Fiber: 1g Protein: 3.5g

This one below is actually a pie!

Pecan Torte

3 egg whites
1 cup sugar
3/4 cup chopped pecans
3/4 cup graham cracker crumbs
1 teaspoon vanilla extract
1 teaspoon baking powder

Beat egg whites until stiff then add sugar gradually.
Fold in remaining ingredients.
Pour into buttered pie pan.
Bake at 350 degrees F. for 20 minutes.
Serve with whipped (commercial) topping.

In closing, it's also Be An Angel Day. I've been good! Have you?

Sunday, August 21, 2011

Fun Day Sunday

Sunday's are going to be "Fun Food Photo Day"! I'm going to try to post a food photo that is any where from weird to just plain funny. If I find food jokes I can post them. Any recipes will be fun, inspirational or something such. They won't be make-it eat-it recipes.

Today's photo:
And, that lends a whole new credance to "don't slip on a banana peel"! The shoe is a slip on so how can you not slip?