tag:blogger.com,1999:blog-89603558796941686762024-03-13T06:16:39.387-04:00HOMESTEAD KITCHENWelcome to my blog of recipes, food and information in general! It's a FUN place too. The recipes are NOT all TNT (tried-n-true) so look for it to be fun to try something new that I think I'd enjoy trying (and will).~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-8960355879694168676.post-38099929486036289892012-04-14T11:20:00.000-04:002012-04-14T11:20:19.330-04:00Taking a Break for the Summer<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-C7d3qWAtQzk/T4mUWQ4Sx2I/AAAAAAAABWU/gP02FsjRcuc/s1600/A%2520Note~Coffee~cyn.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-C7d3qWAtQzk/T4mUWQ4Sx2I/AAAAAAAABWU/gP02FsjRcuc/s1600/A%2520Note~Coffee~cyn.gif" /></a></div>I want to thank you, my dedicated followers and frequent readers, for your presence and time to read my blog. <br />
<br />
I had come to the conclusion a while back that my blog isn't what a lot of people are interested in following. There are a LOT, and a LOT MORE, food blogs and I'm not "in the game" here. I didn't want to close this blog if there was a chance so I've given it a few more months. <br />
<br />
I also am having a major time crunch and just not getting things done that I need to do. I have gotten much busier here with the farm, taking care of hubby, and trying to do the charity work I so want to do. <br />
<br />
I've come to conclusion that I may as well close OR just take the Summer off from this blog. Now really is the time... So I'm going to give it some more time and work on either a new strategy here or come back in the Fall and say good bye.<br />
<br />
So, THANK YOU for stopping in here from the bottom of my heart and I wish you many blessings! I'd love to see you all enjoy your Summer too and maybe come back and see what is what in the Fall. Peace be with you!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-22458962394308177822012-04-08T14:22:00.000-04:002012-04-08T14:22:21.599-04:00<span class="messageBody" data-ft="{"type":3}"><div class="text_exposed_root text_exposed">Empty Tomb Rolls - Perfect for Easter <br />
<br />
These are perfect for Easter, and a family tradition. The Empty Tomb Rolls are a basic dough recipe, or any dough recipe that you may enjoy, wrapped around a marshmallow, and baked. <br />
<br />
The dough/bread represents Christ’s Tomb, and the marshmallow represents Jesus Christ. After this delicious roll is baked, the marshmallow melts into the bread and is left with an empty hole, representing the Empty Tomb after Christ was resurrected. <br />
<span class="text_exposed_hide">...</span><span class="text_exposed_show"> <br />
Basic Roll Dough:<br />
1 cup warm water<br />
2 pkg active dry yeast<br />
3 eggs<br />
4 – 4 1/2 cups flour<br />
1/2 cup butter, melted<br />
1/2 cup sugar<br />
1 tsp salt<br />
<br />
Instructions<br />
Dissolve yeast in the warm water, with a pinch of sugar. Beat in the eggs. <br />
Melt the butter in a microwave safe dish. When cooled, add butter to yeast mixture.</span><span class="text_exposed_show"><br />
Gradually add the flour, sugar and salt to the mixing bowl, and mix until smooth, or dough climbs up the blade/hook.<br />
Let rise once, then roll out for empty tomb rolls.<br />
<br />
Empty Tomb Rolls:<br />
Make your favorite dinner roll recipe, roll the dough out flat, then cut into circles.<br />
Wrap each piece of dough around a large marshmallow making sure dough seals around the marshmallow.</span><span class="text_exposed_show"><br />
Brush each roll with melted butter and roll the dough ball in sugar and cinnamon mixture (this step can be omitted), but would make for a great breakfast this way.<br />
Place each roll in a greased pan and cover pan with plastic wrap. Refrigerate overnight. In the morning, remove from refrigerator and let rise until double. If it doesn’t rise much, it will be completely okay.<br />
<br />
Bake at 375° until golden brown – about 15-20 min. If you did not roll the dough in cinnamon and sugar, you can brush a little butter over the tops, while warm.<br />
When the roll is opened, like the tomb, it is empty.<br />
<br />
Notes<br />
Matthew 28:1-25, Mark 16:12<br />
You can also make the empty tomb rolls with Crescent rolls. It won’t taste quite the same, but it’s a lot faster and easier. And still yummy!<br />
<br />
Source: SuzyQ's Bakery Shoppe & Cafe and thanks to Susan for posting it on her group! I don't know the original source to give credit. What I've posted is all I know. </span></div></span>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-62447401629993196252012-03-28T16:53:00.000-04:002012-03-28T16:53:18.685-04:00Citrus Glazed Fruit KabobsToday is National Eat Something on a Stick Day, so what better to post for your delight than some fruit kabobs! I discovered this while searching for some kiwi recipes for a recipe tag group I belong to. So I had to share this one with you all!<br />
<br />
Citrus Glazed Fruit Kabobs<br />
<br />
1 C. vanilla yogurt<br />
1 T. chopped fresh mint<br />
1/4 t. ground ginger<br />
3/4 C. packed brown sugar<br />
1/4 C. lime or orange juice<br />
dash ground cinnamon<br />
2 kiwifruit, peeled, halved and thickly sliced<br />
1/2 C. each fresh peach, apricot, plum and nectarine wedges<br />
1/2 C. thickly sliced ripe banana<br />
1/2 C. cubed fresh pineapple<br />
1/2 C. cubed peeled mango<br />
<br />
For sauce, in a small bowl, combine the yogurt, mint and ginger; cover and refrigerate for 30 minutes.<br />
For glaze, in a small saucepan, combine the brown sugar, lime juice and cinnamon. Cook and stir over medium heat until sugar is dissolved. Remove from the heat.<br />
On 8 metal or soaked skewers, alternately thread the fruit, brush with half of the glaze. Grill uncovered over medium low heat for 12-16 minutes or until lightly browned, turning occasionally and basting frequently with remaining glaze. Serve warm with yogurt sauce.<br />
<br />
Enjoy!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-87319165940761914302012-03-21T14:56:00.000-04:002012-03-21T14:56:34.649-04:00Onion Storage Tip<a href="http://4.bp.blogspot.com/-VN64GvoKuGQ/T2oha62RX5I/AAAAAAAABUk/kUyJhwl8jvE/s1600/C3597D903781486F8E980B48917C332E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-VN64GvoKuGQ/T2oha62RX5I/AAAAAAAABUk/kUyJhwl8jvE/s200/C3597D903781486F8E980B48917C332E.jpg" width="200" /></a>"<span style="color: #555555; font-family: Arial; font-size: xx-small;">Store onions in a leg from a pair of panty hose. Between each onion knot the hose and hang in a cool, dry place. When you need an onion cut below the knot."</span><div class="separator" style="clear: both; text-align: left;"><span style="color: #555555; font-family: Arial; font-size: xx-small;">That is the tip of the day from the right-hand column. I wanted to add to it! Instead of tieing knots between onions, use some of the excessive twist ties we all have on hand. If you cut the toe and then have twist ties, you'll be able to reuse the pair of pany hose over and over! Plus, using twist ties makes it easier to get more onions in each pair of panty hose. You aren't using a large portion of each leg to be in a knot! So less waste and less pairs of panty hose needed!</span></div>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-67212337342596295542012-03-21T14:31:00.000-04:002012-03-21T14:31:13.693-04:00Jazzed up Peanut Butter Sandwich TNT<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cPM8XsftoeA/T2ocYUA84mI/AAAAAAAABUE/PN3sQtgVfWI/s1600/apple-pb-sandwich-iphone+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="http://4.bp.blogspot.com/-cPM8XsftoeA/T2ocYUA84mI/AAAAAAAABUE/PN3sQtgVfWI/s320/apple-pb-sandwich-iphone+(2).jpg" width="320" /></a></div><br />
I just had a DELISH PB sandwich for lunch! I thought I'd share what I did with you!<br />
<br />
I started with 2 slices of whole wheat bread. Then I got the agave syrup and creamy pb out and spread one on each slice. From here you can make changes based on what you have handy! I then liberally sprinkled cinnamon over the bp I slathered on, and I do mean liberally! I then sliced a banana in half and then lengthwise and placed the slices on my sandwich. I slice lengthwise because my sandwiches hold together better than if I slice in rings. <br />
<br />
It was awesome with the cinnamon added. Why haven't I done that before? Cinnamon is good for blood sugar levels and helps prevent bs spikes. <br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-vOF5HJ5O9-4/T2odqK5bHjI/AAAAAAAABUM/df7nGgsIyGQ/s1600/lens9869041_1284832617Honey_Recipes__Recipes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><a href="http://3.bp.blogspot.com/-vOF5HJ5O9-4/T2odqK5bHjI/AAAAAAAABUM/df7nGgsIyGQ/s1600/lens9869041_1284832617Honey_Recipes__Recipes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-vOF5HJ5O9-4/T2odqK5bHjI/AAAAAAAABUM/df7nGgsIyGQ/s200/lens9869041_1284832617Honey_Recipes__Recipes.jpg" width="200" /></a>Other things I've added to a pb & banana sandwich are nuts or raisins. Sub apple slices for the banana, honey for the agave, crunchy pb for smooth, or what ever suits your taste or you have on hand! If you don't have a fresh banana or apple, you can substitute dry fruit for it. Other add-ons that can be used are wheat or oat bran, a bit of flax meal, etc. They will stick to the pb and not be very noticible. <br />
<br />
I think for the next one I'll do the same, but will also add a light sprinkling of nutmeg. I hear nutmeg is also good for diabetics! Enjoy!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-34192790671958040802012-03-16T12:42:00.000-04:002012-03-16T12:42:40.182-04:00St. Patrick's Day<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rjH4XqWM5rw/T2NsEHA6xoI/AAAAAAAABTk/WNYn3sGP-2A/s1600/4LeafClover~HappyStPatricksDay33533.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="http://3.bp.blogspot.com/-rjH4XqWM5rw/T2NsEHA6xoI/AAAAAAAABTk/WNYn3sGP-2A/s320/4LeafClover~HappyStPatricksDay33533.gif" width="320" /></a></div>Do you do anything special for St. Patrick's Day? I thought I'd share a couple recipes related to the day. These are a couple fun recipes and not your main meal. Enjoy!<br />
<br />
<br />
<strong><span style="color: #38761d;">St. Patrick's Day Popcorn</span></strong><br />
<br />
Serves: 24<br />
Source: Country Woman<br />
<br />
Ingredients:<br />
4 quarts popped popcorn <br />
1 cup sugar <br />
1/2 cup packed brown sugar <br />
1/2 cup water <br />
1/2 cup light corn syrup <br />
1 teaspoon white vinegar <br />
1/4 teaspoon salt <br />
1/2 cup butter <br />
8 to 10 drops green food coloring <br />
Instructions:<br />
Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).<br />
Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container. <br />
<br />
I LOVE Country Woman Magazine. The recipes in it are always good ones IMHO. Next up is another reliable source, Reynolds Wrap company.<br />
<a href="http://4.bp.blogspot.com/-0KSj2VlwzYw/T2NrIvcY_OI/AAAAAAAABTc/KNNvmuKNv6I/s1600/436220epn2zpn2sr.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="129" src="http://4.bp.blogspot.com/-0KSj2VlwzYw/T2NrIvcY_OI/AAAAAAAABTc/KNNvmuKNv6I/s200/436220epn2zpn2sr.bmp" width="200" /></a><br />
<br />
<br />
<span style="color: #38761d;"><strong>St. Patrick's Day Cookies</strong></span><br />
<br />
Source: Reynolds® Parchment Paper<br />
<br />
COOKIES:<br />
1 package (16.5 oz.) refrigerated sugar cookie dough<br />
2/3 cup flour<br />
<br />
SUGAR COOKIE ICING:<br />
1 box (1 lb.) confectioners' sugar<br />
3 tablespoons meringue powder (powdered egg whites)<br />
6 tablespoons water<br />
1 teaspoon flavoring extract, optional<br />
Green, neon green, black, yellow, red, orange, and blue food coloring<br />
<br />
DECORATIONS:<br />
Dark green and neon green sugar crystals<br />
Yellow and green mini candy-coated chocolate candies<br />
Miniature marshmallows<br />
Chocolate frosting<br />
PREHEAT oven to 350°F. <br />
<br />
COOKIES: <br />
LINE cookie sheets with Reynolds Parchment Paper; set aside. No need to add extra grease or spray your cookie sheets. <br />
KNEAD flour into sugar cookie dough until well blended. <br />
ROLL out half of cookie dough at a time to 1/4-inch thickness between lightly floured sheets of Parchment Paper. Using circles, shamrocks and leprechaun hat shaped cookie cutters, cut out cookies; place on parchment-lined cookie sheets. <br />
BAKE 7 to 12 minutes, depending on the size of the cookies or until the edges begin to brown. Let stand one minute on cookie sheets. Slide Parchment Paper with cookies onto a wire rack to cool completely. <br />
<br />
DECORATING SUGAR COOKIES: <br />
BEAT powdered sugar, meringue powder, water and extract in a large bowl,<br />
with an electric mixer, on high speed until smooth and thick, about 1 minute. <br />
<br />
DIVIDE icing into 8 small bowls. Keep one bowl of frosting white. Stir food coloring in remaining frosting to make green, neon green, black, yellow, blue, orange, and red icing. Cover icing tightly when not in use, icing dries quickly. <br />
PIPE outlines of cookies with contrasting colors of icing using a decorating bag with tip. Or, place icing in plastic zipper bags. Snip off one corner with scissors and use to pipe icing. <br />
<br />
FOR SUGARED OUTLINES, sprinkle heavily with sugar crystals while icing<br />
is wet. Lightly shake off excess crystals. TIP: Sprinkle over Parchment Paper to catch excess for reuse. <br />
TO ICE INSIDE OUTLINES, add a little water to thin icing, if necessary. Spoon a small amount of icing onto outlined cookies. Using a brush, small spatula or your finger, spread icing up to outline to fill in spaces. <br />
<br />
FOR SHAMROCKS, follow directions above for outlining and icing the<br />
cookies with green outlines or neon green outlines and icing. <br />
FOR POTS OF GOLD, pipe black icing onto unfrosted round cookies to outline the handle and the shape of the pot. For the "gold", use yellow icing as the glue to attach yellow mini candy-coated candies. Tip: Dots of frosting can be substituted if yellow candies are not available in the quantities that you need. <br />
<br />
FOR RAINBOWS, pipe curved lines of colors of the rainbow around the top<br />
edge of round cookies. To make the clouds, use scissors to cut miniature<br />
marshmallows in half. Press the cut edge down on the ends of the<br />
rainbows. <br />
<br />
FOR LEPRECHAN HATS, follow directions above for outlining and icing the<br />
hats with green frosting. Pipe chocolate frosting across cookies for a<br />
hat band. Pipe a square of yellow frosting for a buckle on the hat band.<br />
When icing is dry, pipe details of hat with green frosting. <br />
<br />
FOR MESSAGE COOKIES, follow directions above for icing the cookies.<br />
While the icing is still wet, add a border of coordinating mini candy-coated chocolate candies; let dry. Pipe messages with either contrasting color icing or chocolate frosting. <br />
<br />
REYNOLDS KITCHENS TIPS: <br />
- Cover icing at all times. Icing can dry out quickly. <br />
- Let icing dry before adding a different color of icing. If icing is still wet, colors will blend.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0KSj2VlwzYw/T2NrIvcY_OI/AAAAAAAABTc/KNNvmuKNv6I/s1600/436220epn2zpn2sr.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="129" src="http://4.bp.blogspot.com/-0KSj2VlwzYw/T2NrIvcY_OI/AAAAAAAABTc/KNNvmuKNv6I/s200/436220epn2zpn2sr.bmp" width="200" /></a></div>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-37445217457016914012012-02-27T11:40:00.000-05:002012-02-27T11:40:16.291-05:00Powdered Sugar Magic!You can work a little magic in the kitchen with some powdered sugar! Have you ever tried this? For me, it's a "WHY didn't I think of that?" trick!<br />
<br />
CHOCOLATE POWDERED SUGAR<br />
<br />
2 tablespoons powdered sugar<br />
1 teaspoon unsweetened cocoa<br />
<br />
In a small bowl stir together powdered sugar and unsweetened cocoa.<br />
<br />
NOTE:<br />
Chocolate Powdered Sugar is quite light in color.<br />
Dark chocolate cookies show it off best.<br />
<br />
OTHER VARIATIONS:<br />
Make strawberry with strawberry quick powder.<br />
Make lemon with lemonade mix.<br />
Use koolaid packets to make rainbow colors with just a hint of flavor!<br />
Add a pinch of cinnamon to the chocolate mix if you like!<br />
<br />
This is just toooo simple and should be fun! Enjoy!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-54453340948766228652012-02-26T19:54:00.000-05:002012-02-26T19:54:21.959-05:00Fun with Food!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-H-Jclnzx0yI/T0rS6MHFG7I/AAAAAAAABTM/kQUFHVhctwo/s1600/amazing-cakes-30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-H-Jclnzx0yI/T0rS6MHFG7I/AAAAAAAABTM/kQUFHVhctwo/s320/amazing-cakes-30.jpg" width="320" /></a></div>A perfect cake for the Daytona Race Day, a race car enthusiast, or kids who are enthralled with cars! Do you have a car lover in your family? A NASCAR fan?And who isn't interested in a NEAT cake?~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-43219862575900260962012-02-20T12:56:00.000-05:002012-02-20T12:56:10.220-05:00Pudding Mix with Variations<div><a href="http://2.bp.blogspot.com/-blTaJR4xbQA/T0J_8NlzWGI/AAAAAAAABSM/eJeE4Kic08o/s1600/clip_image004+(22).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-blTaJR4xbQA/T0J_8NlzWGI/AAAAAAAABSM/eJeE4Kic08o/s1600/clip_image004+(22).jpg" /></a>Pudding Mix</div><br />
<div>1/2 C. cornstarch</div><div>1 C. flour</div><div>1 1/2 C. Sugar </div><div>1 tsp. salt</div><br />
<div>Mix ingredients well and store in sealed container.</div><br />
<br />
<div><a href="http://1.bp.blogspot.com/-z87N2un5dNQ/T0J-FYH60qI/AAAAAAAABSE/MpE_o5ZMYpI/s1600/clip_image012+(4).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-z87N2un5dNQ/T0J-FYH60qI/AAAAAAAABSE/MpE_o5ZMYpI/s200/clip_image012+(4).jpg" width="200" /></a>Vanilla Pudding:</div><br />
<div>3 C. Milk</div><div>3/4 C. pudding mix</div><div>2 eggs, beaten</div><div>2 Tblsp. butter</div><div>2 tsp. vanilla</div><br />
<div>In medium saucepan, beat eggs and add rest of ingredients. Bring to boil, stirring constantly with wire whisk. Cook for 1 minute.</div><div><a href="http://3.bp.blogspot.com/-475GrB8SFNk/T0KDlosjYCI/AAAAAAAABSc/-B0gFNSSpNQ/s1600/123412ffo8h4rypIdea+go.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-475GrB8SFNk/T0KDlosjYCI/AAAAAAAABSc/-B0gFNSSpNQ/s200/123412ffo8h4rypIdea+go.jpg" width="165" /></a></div><div> </div><div>Chocolate Pudding:</div><br />
<div>3 C. Milk</div><div>3/4 C. pudding mix</div><div>2 eggs, beaten</div><div>1/4 C. sugar</div><div>2 Tblsp. butter</div><div>2 tsp. vanilla</div><div>5 Tblsp. cocoa</div><div> </div>In medium saucepan, beat eggs and add rest of ingredients. Bring to boil, stirring constantly with wire whisk. Cook for 1 minute.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6urXRxG_Kds/T0KFrR7liWI/AAAAAAAABSk/UB8MU1m9guE/s1600/crayon.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="14" src="http://1.bp.blogspot.com/-6urXRxG_Kds/T0KFrR7liWI/AAAAAAAABSk/UB8MU1m9guE/s320/crayon.gif" width="320" /></a></div><br />
Who doesn't like pudding? The Jello mixes DO come in sugar free and I LOVE them. Pistachio is my fav and I really like the Watergate salad with it, SF whipped topping and crushed pineapple! But now and then, we are out of the convenience packages or would like to make our own from scratch. So I hope these recipes can help you out. I think I should try it with Splenda!<br />
<br />
ENJOY!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-49963450583393665162012-02-20T12:03:00.000-05:002012-02-20T12:03:23.262-05:00Date and Nut Muffins<div style="text-align: left;"><a href="http://2.bp.blogspot.com/-I1RH__QgiuQ/T0J7gOM378I/AAAAAAAABR8/cHBbzWOPrH4/s1600/clip_image002+(16).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-I1RH__QgiuQ/T0J7gOM378I/AAAAAAAABR8/cHBbzWOPrH4/s200/clip_image002+(16).jpg" width="169" /></a>Is there anyone who doesn't love muffins? I know I love them! I also like to double batches I make so I can stick some in the freezer. It works great! <br />
<br />
The recipe I'm sharing is one I need to try. What I'll probably do is add a bit of cinnamon and also some protein powder. They up the nutrition of muffins and I like to eat them for meals. <br />
<br />
In adding the protein powder or even whey powder, they can be sent for lunches for the kiddos in place of a sandwich. Cream cheese instead of butter is great and fruity cream cheese spreads can be added to. Or, try a couple thinly sliced apple pieces with the cream cheese. The muffins in the photo above have a chunk of apple in them. That's do-able with most any muffin recipe too! I've done that before too and it works GREAT!<br />
<br />
Muffins are versitle and we can be with them! ENJOY!<br />
<br />
<i>Date and Nut Muffins<br />
<br />
1 1/2 cups chopped dates<br />
3/4 cup boiling water<br />
1 tsp baking soda<br />
1 3/4 cups flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/2 cup chopped walnuts<br />
2 eggs<br />
3/4 cup brown sugar<br />
1/4 cup melted butter<br />
1 teaspoon vanila<br />
<br />
In a small bowl, combine dates, boiling water and baking soda. In another small bowl, combine flour, baking powder, salt and walnuts. <br />
<br />
In a large bowl, beat eggs until light and frothy. Beat in brown sugar, melted butter and vanilla. Add date mixture to egg mixture in large bowl, stir to combine. Add flour mixture to date and egg mixture, stir until just combined. <br />
<br />
Spoon batter into greased of paper lined muffin tins. Bake at 400 degrees F. for 20 to 25 minutes. </i><br />
<br />
<span style="font-size: xx-small;">Photo: Source unknown</span> </div>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-72302570373624725292012-02-12T22:29:00.001-05:002012-02-12T22:30:08.906-05:00<a href="http://4.bp.blogspot.com/-CTnsT-BNiSo/Tzh_8gersOI/AAAAAAAABRE/w9qJ3Xv9tfk/s1600/clip_image059+(9).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CTnsT-BNiSo/Tzh_8gersOI/AAAAAAAABRE/w9qJ3Xv9tfk/s1600/clip_image059+(9).jpg" /></a>I found a couple recipes that are pretty much identical for a diabetic friendly fudge! YUM! Being diabetic, it's been one of the things I've missed being able to have a few bites of. NO MORE! I'm trying this! I have a package of my soft goat cheese thawing to make this. This one even has some nuts in it. <br />
<br />
SUGAR FREE FUDGE <br />
<br />
Ingredients<br />
2-8 OZ. PKGS REDUCED FAT CREAM CHEESE<br />
2-1OZ SQS. UNSWEETENED CHOCOLATE-MELTED AND COOLED<br />
SUGAR SUBSTITUTE EQUAL TO 1 CUP SUGAR<br />
1 TEASPOON VANILLA<br />
1/2 CUP PECANS CHOPPED<br />
<br />
Directions<br />
In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigerate overnight. Cut into 16 squares. Serve chilled. <br />
Yields 16 servings<br />
Source: Diabetic Connect <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cM2_2P8v2zA/TziDI8H8riI/AAAAAAAABRM/oVFqVHXLyuU/s1600/Untitled1212.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cM2_2P8v2zA/TziDI8H8riI/AAAAAAAABRM/oVFqVHXLyuU/s1600/Untitled1212.bmp" /></a></div>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-67841805337700370592012-02-11T12:32:00.015-05:002012-02-11T12:45:12.138-05:00RED DEVIL MAGIC MAYONNAISE CAKE & DEVIL'S FOOD FUDGE FROSTING<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qaO3g310jz8/TzahwKgSqiI/AAAAAAAABQs/JzauL1M7LVI/s1600/2012001.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-qaO3g310jz8/TzahwKgSqiI/AAAAAAAABQs/JzauL1M7LVI/s200/2012001.gif" width="170" /></a></div><br />
<br />
Here's another tasty treat fit for Valentine's Day. <br />
<br />
Due to the mayo, this should be a rich, moist cake that is slightly heavier. I LOVE a mayo cake! <br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: center;">RED DEVIL MAGIC MAYONNAISE CAKE</div><br />
2 c. all-purpose flour<br />
1 c. mayonnaise<br />
1 c. sugar<br />
1 c. cold water or cold coffee for mocha flavor<br />
1/3 c. unsweetened cocoa powder<br />
2 tsp. vanilla<br />
2 tsp. baking soda<br />
1/2 tsp. salt<br />
<br />
Preheat oven to 350 degrees. Combine all cake ingredients in bowl and whisk until smooth. Pour into 2 greased and floured 8-inch cake pans. Bake 25-30 minutes. Let cool 5 minutes in pan, turn out and cool completely on wire rack.<br />
<div style="text-align: center;"><br />
<br />
DEVIL'S FOOD FUDGE FROSTING:</div><br />
3 c. powdered sugar<br />
1/2 c. unsweetened cocoa powder<br />
1/2 c. butter, softened<br />
3 tbsp. water or cold coffee<br />
1 tsp. vanilla<br />
<br />
Combine all ingredients in a bowl and beat until smooth and creamy. <br />
Source: <a href="http://www.cooks.com/">www.Cooks.Com</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TKeMISB05Ng/TzakvKRSJOI/AAAAAAAABQ0/ukPjGfHkuOU/s1600/Heart1v1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TKeMISB05Ng/TzakvKRSJOI/AAAAAAAABQ0/ukPjGfHkuOU/s1600/Heart1v1.bmp" /></a></div>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-6037667832040659292012-02-10T13:24:00.006-05:002012-02-10T13:45:48.001-05:00German Chocolate "Dump" Cake<a href="http://1.bp.blogspot.com/-nbQo01MkNH8/TzVfxbZ8nfI/AAAAAAAABQM/xmOtQeo8MW0/s1600/mousechocolateitsmine_gif01609042313026_60.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="http://1.bp.blogspot.com/-nbQo01MkNH8/TzVfxbZ8nfI/AAAAAAAABQM/xmOtQeo8MW0/s400/mousechocolateitsmine_gif01609042313026_60.jpeg" width="304" /></a><br />
It's time for a few Valentine's treats! And THIS one should be just the thing! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MyTnrhxZFC0/TzVeouhACCI/AAAAAAAABQA/Qr1wzb720Vc/s1600/assw2.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="178" src="http://2.bp.blogspot.com/-MyTnrhxZFC0/TzVeouhACCI/AAAAAAAABQA/Qr1wzb720Vc/s200/assw2.jpeg" width="200" /></a></div>I love the ease of making a dump cake, but even though this isn't what I would consider a dump cake it sounds DELISH! Then at the end of the recipe it refers to the cake as an earthquake type cake. I don't know where the recipe came from (an am not trying to bash it!) I do think I'll give it a try. Then I think I'll add some of my frozen sweet cherries as part of the decoration. If it works out as I expect it will, I'll probably add cherry pie filling dolloped over the unbaked cake to add to it. I love a "typical" cherry dump cake and think the addition of the coconut and frosting will make this something very holiday like. Can't you see it "dressed" up for Valentine's Day or Christmas?<br />
<br />
<div style="text-align: center;">GERMAN CHOCOLATE DUMP CAKE</div><br />
2 c. chopped nuts<br />
1 can coconut<br />
1 pkg. German chocolate cake mix<br />
<br />
ICING:<br />
<br />
1 stick butter<br />
1 (8 oz.) cream cheese<br />
1 box powdered sugar<br />
<br />
Butter oblong 9 x 13 inch pan. Pack pecans in bottom of pan. Press coconut on top of pecans. Mix cake by directions on the box and pour into pan on top of coconut and nuts.<br />
Melt 1 stick butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour. This cake is sometimes called earthquake because it falls in center when baked.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KoptFGOAwp8/TzVgH0QPVkI/AAAAAAAABQY/UUd05Lnnt3k/s1600/143.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" src="http://2.bp.blogspot.com/-KoptFGOAwp8/TzVgH0QPVkI/AAAAAAAABQY/UUd05Lnnt3k/s400/143.gif" width="400" /></a></div>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-52327901385333605732012-02-01T14:21:00.000-05:002012-02-01T14:21:14.882-05:00Super Bowl Snacks Across America1. Maine - Deviled Lobster Puffs <br />
2. New Hampshire - Maple Pecan Twists <br />
3. Vermont - Lime Cooler Mini Ice Cream Pies <br />
4. New York - Crescent Pizza Pockets <br />
5. Massachusetts - Baked clam dip <br />
6. Rhode Island - Cinnamon Roll Coffee Cake <br />
7. Connecticut - Crescent Burger Bake <br />
8. New Jersey - Italian Seasoned Super Sub <br />
9. Pennsylvania - Philly Cheesesteak Dip <br />
10. Delaware - Crescent Crab Puffs <br />
11. Maryland - Blue Crab Filled Crescents <br />
12. Ohio - Hot And Spicy Chorizo Chili <br />
13. West Virginia - Ramp Pesto Turkey Sqaures <br />
14. Virginia - Ham and Cheese Crescents <br />
15. North Carolina - BBQ Pork Sandwiches <br />
16. Michigan - Easy Chicken Pasties <br />
17. Indiana - Halftime Caramel Popcorn Balls<br />
18. Kentucky - Oven Fried Ranch Chicken <br />
19. Tennessee - Bacon And Tomato Crescent Pizza <br />
20. South Carolina - Maple Cream Wafers <br />
21. Georgia Peach - Peach Chutney Pinwheels <br />
22. Florida - Glazed Orange Crescents <br />
23. Alabama - Corn Bread Sticks <br />
24. Mississippi - Ultimate Frozen Mud Pie <br />
25. Louisiana - Creole Crawfish & Cheese Tart <br />
26. Arkansas - PB&J Cookie Stuffed Pies<br />
27. Missouri - Ravioli Bites <br />
28. Illinois - Chicago Style Crescent Dogs <br />
29. Wisconsin - Sausage & Cheese Crescents <br />
30. Iowa - Grilled Hoagie Sandwiches <br />
31. Minnesota - Crescent Dog on a Stick <br />
32. North Dakota - Knoephla Dumpling Soup <br />
33. South Dakota - Chislic<br />
34. Nebraska - Crescent Corn Dogs <br />
35. Kansas - Spicy BBQ Triangles <br />
36. Oklahoma - Fried Okra <br />
37. Texas - Steak Tacos with Avocado Salsa <br />
38. New Mexico - Crescent-Chile Rellenos <br />
39. Colorado - Denver Eggs Frittata <br />
40. Wyoming - Buffalo Sloppy Joes <br />
41. Montana - Oyster Stew <br />
42. Idaho - Perfect Potato Pockets <br />
43. Utah - Rainbow Jelly Shooter <br />
44. Arizona - Indian Fry Bread <br />
45. California - Grape Pie <br />
46. Nevada - Pizza Biscuit Wreath <br />
47. Oregon - Chocolate Hazelnut Turnovers <br />
48. Washington - Bacon Apple Cheddar Rolls <br />
49. Alaska - Island Style Crab Cake Sliders <br />
50. Hawaii - Mini Aloha Puff Pizzette<br />
<br />
I was a tiny bit disappointed this didn't come with hot links to each recipe but then one can google the name of the dish with ""+recipe and get them quickly. I was glad to get it though! <br />
<br />
I hope you enjoy them! It was fun even to just read them!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-8943352527532087032012-01-21T12:05:00.000-05:002012-01-21T12:05:40.529-05:00Impossible PiesHave you ever made an impossible pie? They are good and they are usually pretty easy. The recipes might LOOK like they take some doing, but really, they don't! They are also easily adaptable.<br />
<br />
Did you know you can use a smallish plastic basket to set your recipe ingredients into and have at hand when the time comes for popping it in the oven? Mix the dry ingredients for the "impossible" part into a baggie or container. Then add the can goods or what ever is reasonably possible to the basket and you'll have less to grab when you are ready to make it. You can also mix wet ingredients together and put into your casserole dish. Then all you'll need to do (usually later that day or the next) is mix the "impossible" ingredients and finish it off quickly.<br />
<br />
Below this cute little divider are 2 recipes for EASY impossible pies I'd like to try.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lYZpd-4CjZs/TxrZ4JQBKiI/AAAAAAAABOU/_bza9Kijb_8/s1600/ATT2D454645464545.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="56" width="200" src="http://2.bp.blogspot.com/-lYZpd-4CjZs/TxrZ4JQBKiI/AAAAAAAABOU/_bza9Kijb_8/s200/ATT2D454645464545.bmp" /></a></div>IMPOSSIBLE PUMPKIN PIE<br />
<br />
1 1/3 c Milk<br />
3 tb Butter or margarine - softened<br />
4 Eggs<br />
1/2 c Sugar (You can use Splenda or Truvia!)<br />
1/2 c Buttermilk biscuit mix<br />
1 c Canned pumpkin<br />
Pumpkin pie spice<br />
Whipped cream (optional)<br />
<br />
Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed. <br />
<br />
Turn into greased 9-inch pie pan and bake at 400F 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool. <br />
Serve with whipped cream, if desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lYZpd-4CjZs/TxrZ4JQBKiI/AAAAAAAABOU/_bza9Kijb_8/s1600/ATT2D454645464545.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="56" width="200" src="http://2.bp.blogspot.com/-lYZpd-4CjZs/TxrZ4JQBKiI/AAAAAAAABOU/_bza9Kijb_8/s200/ATT2D454645464545.bmp" /></a></div><br />
Impossible Bacon Breakfast Pie<br />
<br />
1 pound bacon<br />
1 can chopped green chiles<br />
1 cup grated Monterey jack cheese<br />
1 1/2 cups milk<br />
1 cup Bisquick baking mix<br />
6 ounces sour cream<br />
3 eggs<br />
salt and pepper to taste<br />
<br />
Brown, drain and crumble bacon. Put in bottom of 11 x 7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350ºF until tests done with knife (35-45 min).<br />
<br />
I think you can get away with this one for any meal!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lYZpd-4CjZs/TxrZ4JQBKiI/AAAAAAAABOU/_bza9Kijb_8/s1600/ATT2D454645464545.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="56" width="200" src="http://2.bp.blogspot.com/-lYZpd-4CjZs/TxrZ4JQBKiI/AAAAAAAABOU/_bza9Kijb_8/s200/ATT2D454645464545.bmp" /></a></div><br />
Do you think you'd like one of these? I REALLY do need to get some MYO bisquick mix made up! Today would be good!<br />
<br />
Enjoy!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-79060334873774777972012-01-18T13:11:00.000-05:002012-01-18T13:11:48.746-05:00Wisconsin Fun Facts<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sXfWvg4Gv3E/TxcIl5Nh2MI/AAAAAAAABNI/2WY1tjmj15E/s1600/Cheese-board.jpeg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="340" src="http://2.bp.blogspot.com/-sXfWvg4Gv3E/TxcIl5Nh2MI/AAAAAAAABNI/2WY1tjmj15E/s400/Cheese-board.jpeg" /></a></div><br />
Wisconsin Leads the Nation In: <br />
* Number of Dairy Farms: 18,000<br />
* Number of Cheese Plants: 126<br />
* Total U.S. Cheese Production: 2 Billion Pounds <br />
* Wisconsin is the first in the production of many popular cheese varieties. <br />
<br />
Percent of Total U.S. Production:<br />
* 80% - Cold Pack & Cheese Food<br />
* 67% - Muenster<br />
* 43% - Brick<br />
* 26% - Cheddar<br />
* 25% - Mozzarella<br />
<br />
Wisconsin dairy farms produce more than 23 billion pounds of milk every year. That's about 14% of the country's total milk supply.<br />
<br />
Wisconsin is the # 1 cheese-producing state, making 26% of the country's cheese.<br />
<br />
Wisconsin cheesemakers use about 90% of Wisconsin's milk supply to make more than 2 billion pounds of cheese every year.<br />
<br />
Wisconsin has 1,290 licensed cheesemakers--more than any other state.<br />
<br />
Wisconsin has the country's most stringent state standards for cheesemaking and overall dairy product quality.<br />
<br />
Wisconsin ranks first among all states in the production of Cheddar, American, Mozzarella, Brick, Muenster and Limburger cheeses.<br />
<br />
Wisconsin is home to more than 126 cheese plants--more than any other state in the country--that produce more than 350 varieties, types and styles of Wisconsin cheese--nearly double that of any other state. <br />
<br />
There are six major breeds of cattle in Wisconsin and the United States: <br />
* Ayrshire<br />
* Brown Swiss<br />
* Guernsey<br />
* Holstein<br />
* Jersey<br />
* Milking Shorthorn<br />
<br />
In an average day, a dairy cow will:<br />
* Eat about 90 pounds of feed<br />
* Drink a bathtub full of water<br />
* Produce 5 to 6 gallons of milk a day, which is about 80 8-ounce glasses of milk!<br />
<br />
The average dairy cow weighs about 1.400 pounds.<br />
* Cows have four stomach compartments.<br />
* Cows spend an average of six hours each day eating, and an additional eight hours ruminating or chewing their cud. <br />
* Most cows chew at least 50 times per minute.<br />
<br />
* If people ate like cows, they would have to eat about 360 cheeseburgers and drink 400 to 800 glasses of water each day!<br />
* To get the same amount of calcium provided by a quart of milk you would have to eat three and a half pounds of peas, 27 oranges, 50 tomatoes or 50 slices of whole wheat bread.<br />
<br />
* Dairy farmers milk their cows at least twice a day, every day.<br />
* There are approximately 340 to 350 squirts in a gallon of milk. Thank goodness milking machines were invented in 1865!<br />
<br />
Remember the tale of Little Miss Muffet?<br />
* Her curds and whey were an early version of cottage cheese.<br />
<br />
The average American eats more than 27 pounds of cheese each year, 30% more than 10 years ago,and will consume about a ton of cheese during a lifetime!<br />
<br />
It takes:<br />
* 10 pounds of whole milk to make one pound of cheese.<br />
* 12 pounds of whole milk to make one pound of ice cream.<br />
* 21.2 pounds of whole milk to make one pound of butter.<br />
<br />
* One quart of milk weighs 2.15 pounds<br />
* One gallon of milk weighs 8.6 pounds<br />
* 46.5 quarts of milk equals 100 pounds<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NxHoYnJlL8g/TxcJ14aIu8I/AAAAAAAABNU/3tRlW38eSFo/s1600/cheeserunningborder.png" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="49" width="320" src="http://1.bp.blogspot.com/-NxHoYnJlL8g/TxcJ14aIu8I/AAAAAAAABNU/3tRlW38eSFo/s400/cheeserunningborder.png" /></a></div><br />
It's neat to have a divider that fits the topic!<br />
<br />
This info came to me thru a group. I find it interesting, but I do believe there is some old info here. I don't think the AVERAGE cow only produces 5-6 gallons a day. Some breeds do, but then there is the Holstein who is a major milker and many milk double that. So, please don't take the info as verbatim and fact. If you need to, please do research further and see what the real facts are. I'm posting this as a starting point. If you do research this, please do make a comment giving the info you found and if you have the source, that would be great too!<br />
<br />
I would also LOVE LOVE LOVE to find this info for EACH state here in the US. I would find that very interesting too.<br />
<br />
I also didn't edit out the info that wasn't exactly food related. I feel it's important that we all learn more about our food, how it's created, from where, etc. I think an informed person can make better decisions about their food. We don't all have farms or ranches either so people don't learn some of the important food info that was learned in the past. So I hope you enjoy it and aren't disgusted by some animal info along with our food info. After all, milk does come from a cow, goat, sheep, etc.~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-86687061971430797332012-01-17T13:31:00.000-05:002012-01-17T13:31:57.196-05:00Calzone vs StromboliDid you know, according to Mario Batalli, that a calzone is traditionally made with cheese and ham? And, if you add a sauce it becomes a stromboli?<br />
<br />
I didn't! I called them all calzones if they were made with bread or pizza dough. <br />
<br />
I do like them and should make them more often. They are a very easy way to eat a "pizza" contained so it's not so messy if it has lots of goodies, and especially in the hot stage. <br />
<br />
Here's one I've made in the past. It was whole wheat bread flour and the green is fresh parsley. It has fresh tomato instead of store-bought sauce, my own goat milk cheese, etc. It was DELICIOUS and easy to make. A bread machine makes mixing up the dough and the first kneading soooo easy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AfU2oXNppkk/TxW9b1bZomI/AAAAAAAABM8/vRu9YLxcyaU/s1600/sept%2Boct%2B2009%2B013.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="221" width="400" src="http://4.bp.blogspot.com/-AfU2oXNppkk/TxW9b1bZomI/AAAAAAAABM8/vRu9YLxcyaU/s400/sept%2Boct%2B2009%2B013.JPG" /></a></div><br />
I learned the difference on The Chew tv show on ABC. I love the show and always enjoy it most when Mario is on.~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-86235577749569447172012-01-08T14:24:00.000-05:002012-01-08T14:24:45.957-05:00Fun Food Photo Day<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9jL9mVWsCRM/Twnsrmz-ScI/AAAAAAAABKY/p_2D0RtZAfk/s1600/FwRePric233.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="359" width="400" src="http://4.bp.blogspot.com/-9jL9mVWsCRM/Twnsrmz-ScI/AAAAAAAABKY/p_2D0RtZAfk/s400/FwRePric233.jpg" /></a></div>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-21681455702143835432011-09-12T13:32:00.000-04:002011-09-12T13:32:52.909-04:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LmPdxIH3bX8/Tm5BmcQPowI/AAAAAAAABGM/ImDdzWlpcFc/s1600/shakes.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="250" width="167" src="http://1.bp.blogspot.com/-LmPdxIH3bX8/Tm5BmcQPowI/AAAAAAAABGM/ImDdzWlpcFc/s400/shakes.jpg" /></a></div><br />
Today is National Chocolate Milk Shake Day! <br />
<br />
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!<br />
<br />
This week is also recognizing National Waffle Week, National Biscuit And Gravy Week, and National Vegetarian Awareness Week.<br />
<br />
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! <br />
<br />
I'm going to make note to include these yummy items to the menus for this week! Are you?~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-2193371390591436892011-09-11T12:38:00.000-04:002011-09-11T12:38:19.773-04:00Rememberance Day 9/11<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zWQ68DJP5cU/TmzjHTiPeoI/AAAAAAAABF4/YXAxa4G320c/s1600/135686.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="305" width="393" src="http://3.bp.blogspot.com/-zWQ68DJP5cU/TmzjHTiPeoI/AAAAAAAABF4/YXAxa4G320c/s400/135686.jpg" /></a></div><br />
My thoughts and prayers are in honor of all Americans. We won't forget.~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-2831821105870640652011-09-09T22:39:00.000-04:002011-09-09T22:39:27.320-04:00National Days!Weinerschnitzel Day! <br />
<br />
Weinerschnitzel <br />
<br />
Ingredients:<br />
sliced veal<br />
bread crumbs<br />
salt & pepper<br />
butter<br />
flour<br />
egg<br />
lemon wedges<br />
<br />
Directions:<br />
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. <br />
<br />
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. <br />
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National Steak Au Poivre Day!<br />
<br />
Filet of Beef au Poivre <br />
<br />
Source: Ina Garten <br />
Ingredients<br />
6 filet mignon, cut 1 1/4 inches thick <br />
Kosher salt <br />
2 tablespoons coarsely ground black pepper <br />
3 1/2 tablespoons unsalted butter, divided <br />
1 1/2 tablespoons olive oil <br />
3/4 cup chopped shallots (3 to 4 shallots) <br />
1 cup canned beef broth <br />
1/2 cup good Cognac or brandy<br />
<br />
Directions<br />
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. <br />
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. <br />
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. <br />
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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!<br />
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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.~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-72963128698150823722011-09-09T01:37:00.000-04:002011-09-09T01:37:22.020-04:00National Date Nut Bread DayDATE NUT BREAD <br />
<br />
Source: Flowers and Thyme B&B<br />
<br />
2 cups chopped dates<br />
1 ½ cups boiling water<br />
<br />
* Pour water over dates and let stand.<br />
<br />
2 cups sugar<br />
1 egg<br />
1 tsp. vanilla<br />
1/2 tsp. salt<br />
1 cup butter<br />
<br />
* Beat the above 5 ingredients together.<br />
<br />
1 cup nuts<br />
3 cups flour<br />
½ tsp. cinnamon<br />
¼ tsp. nutmeg<br />
2 tsp. baking soda<br />
<br />
* 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.<br />
<br />
<br />
<br />
<br />
Date Nut Spice Bread<br />
<br />
2 cups coarsely chopped dates (10 ounces pitted)<br />
1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)<br />
4 tablespoons (1/2 stick) unsalted butter, at room temperature<br />
3/4 cup light brown sugar, lightly packed<br />
1 extra-large egg<br />
1 teaspoon pure vanilla extract<br />
1 tablespoon grated orange zest (2 oranges)<br />
2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground nutmeg<br />
1/4 teaspoon ground cloves<br />
1 teaspoon kosher salt<br />
3/4 cup freshly squeezed orange juice (3 oranges)<br />
3/4 cup coarsely chopped pecans (3 ounces)<br />
<br />
For the cream cheese spread:<br />
6 ounces cream cheese, at room temperature<br />
1/3 cup granulated sugar<br />
1 tablespoon grated orange zest<br />
<br />
Directions:<br />
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.<br />
Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.<br />
<br />
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.<br />
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.<br />
<br />
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.<br />
Slice the bread and serve with the orange cream cheese on the side for spreading.~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-46265402713058999592011-09-07T23:07:00.000-04:002011-09-07T23:07:35.557-04:00National Days!You will be very busy celebrating all of these today! <br />
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National Acorn Squash Day <br />
<br />
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.<br />
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National Napoleon Day <br />
<br />
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!<br />
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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!<br />
<br />
The Napoleon Dessert<br />
<br />
Ingredients:<br />
•17-ounce package frozen pastry<br />
•chocolate or vanilla pastry cream*<br />
•1 cup powdered sugar<br />
•2 tablespoons water<br />
•1 ounce semisweet chocolate, melted<br />
<br />
Preparation:<br />
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.<br />
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.<br />
<br />
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.<br />
Source: http://www.examiner.com/grand-marnier-in-arlington<br />
<br />
Vanilla Creme Filling Ingredients:<br />
•2-1/4 cups milk<br />
•4 egg yolks<br />
•2/3 cups sugar<br />
•1/4 cup cornstarch<br />
•1/4 cup flour<br />
•2 tablespoons vanilla extract<br />
<br />
Preparation:<br />
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.<br />
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National Salami Day<br />
<br />
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!<br />
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National Strawberry Sundae Day<br />
<br />
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. <br />
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Yum!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-30360153637138307002011-09-06T21:20:00.000-04:002011-09-06T21:20:35.996-04:00National Coffee Ice Cream Day!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WhEGRxpBggY/TmbF29_7GmI/AAAAAAAABE4/wRSFPGe0IW4/s1600/75650b3ed3b6b7549b3c5bc7e2f17a18.jpeg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="230" width="230" src="http://3.bp.blogspot.com/-WhEGRxpBggY/TmbF29_7GmI/AAAAAAAABE4/wRSFPGe0IW4/s400/75650b3ed3b6b7549b3c5bc7e2f17a18.jpeg" /></a></div><br />
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!<br />
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Coffee Ice Cream Recipe<br />
<br />
Ingredients<br />
1 1/2 cups whole milk<br />
3/4 cup sugar<br />
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)<br />
Pinch of salt<br />
1 1/2 cups heavy cream<br />
5 large egg yolks<br />
1/4 teaspoon vanilla extract<br />
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)<br />
<br />
Method<br />
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.<br />
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.<br />
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.<br />
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.<br />
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.<br />
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.<br />
Source: SimplyRecipes.com<br />
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Coffee Ice Cream<br />
<br />
Ingredients<br />
2 cups heavy cream<br />
2 cups whole milk<br />
3/4 cup granulated sugar<br />
2 tablespoons instant coffee granules<br />
6 egg yolks<br />
Chocolate curls, for garnish<br />
<br />
Directions<br />
Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.<br />
<br />
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.<br />
<br />
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<br />
Source: Emeril Lagasse<br />
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And, speaking of "my book", it's also Read A Book Day!~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0tag:blogger.com,1999:blog-8960355879694168676.post-48947454049281814972011-09-05T20:00:00.000-04:002011-09-05T20:00:05.930-04:00Happy Labor Day!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fB3oZaosehg/TmViRxWPgmI/AAAAAAAABEo/On7hcVWUeqY/s1600/mailedD10.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="339" src="http://2.bp.blogspot.com/-fB3oZaosehg/TmViRxWPgmI/AAAAAAAABEo/On7hcVWUeqY/s400/mailedD10.jpg" /></a></div>~*~ Shar ~*~http://www.blogger.com/profile/11260792476651908080noreply@blogger.com0