Aletha's Blog

Pork Piccata, Weight Watchers, She Crab Soup, Weight Watchers

2012-01-26T13:34:00.000-06:00

Hello, I made this wonderful recipe and we liked it I do hope that you will try it and let me know. I am doing good on weight watchers it has brought my sugar back down to where it should be, I said when I went into weight watchers yesterday I am a winner no matter what if I loose I AM a double winner, well I was a double winner yesterday sugar down and loss weight so that is good. Si I made this recipe for us Pork Piccata and it was good.

So here is the recipe.

Pork Piccata

Weight Watchers Recipe

5PointsPlus Value

Prep time: 10 min

Cook time: 10 min

Serves: 4

Lemon, butter and capers give this dish delicious flavor. A side of garlicky spinach - made in the same pan - makes it an easy weeknight meal.

3 Tbsp all-purpose flour ( I use King Arthur Flour)
1 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided (or less to taste)
1 pound(s) uncooked lean pork tenderloin, trimmed, cut into 16 thin slices
2 1/2 tsp olive oil, divided
3/4 cup(s) canned chicken broth, reduced-sodium ( I use organic)
1/4 cup(s) fresh lemon juice ( I used fresh lemons that I squeeze)
2 tsp cornstarch ( I use organic)
2 tsp salted butter ( I use organic)
1 Tbsp capers, drained
1/2 tsp minced garlic
12 oz fresh spinach, baby-variety ( I used organic)

In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm.
In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.
Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down; cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.

*******************************************

Here is a new recipe I made, just bought the book and made this I did add some butter and to me it taste better, but you be the judge it does not call for it but I like it better with a small bit of butter.

She Crab Soup, weight watchers

4 Points Plus Value
Serves: 6
2 tsp canola oil
1/2 cup(s) uncooked shallot(s)
1/4 cup(s) uncooked celery
3 Tbsp all-purpose flour
1/2 pound(s) lump crabmeat
1/4 cup(s) sherry cooking wine
1/2 tsp table salt
1/8 tsp black pepper
1/8 tsp cayenne pepper
4 cup(s) fat-free skim milk
1 1/2 tsp salted butter

Heat oil in large saucepan over medium heat. Add shallots and celery; cook stirring until softened, about 5 minutes. Sprinkle flour over vegetables and cook, stirring about 2 minutes. Gradually stir in milk , cook 5 minutes. Add crabmeat ,sherry,salt,black pepper, and cayenne. Cook until heated through, about 3 minutes. I added a pat of butter. To me that made
1 cup
***********************************

We got hit bad with snow on last Friday, it looks like we are going to get some come Saturday about an 1 Inch I think.

So that is it for me until next time. Have a good day and lets keep it safe out there.

Hugs
Aletha

Weight Watchers + Fresh Vegetable Soup, Spanish Chicken Skillet WW+ 7

2012-01-21T07:39:00.000-06:00

Hello, I am back in weight watchers and I am doing good so far. my sugar is coming down and that is important to me. I made for us the weight watchers vegetable soup that we will have a cup before dinner and it is really good of course I change some things and will have on there what I did but it was nothing big. The next day like any good soup even taste better. I also made Spanish chicken for us and that is good I had some for lunch for me. Yesterday we got snow, I went to pick up Dennis who works 11 miles from the house it took me 1 hour and 20 minutes to get there, the roads were icy under the snow and you had to drive slow, it took me 1 hour and 30 minutes to get home it was coming down harder that time and my wipers blades kept getting iced up. I am going to go and get new winter blades on my car today. I shovel the patio this morning to clear it for the dogs and that is done yea, we will have some one come and plow us out in the morning I am sure, if not then we will shovel the driveway, I hope not it is 500 feet long and I can not do that much any more use to do it all the time in winter but it takes it toll on you I use to do it by hand and then got a snow blower and then I said no more, we no longer have the snow blower, we hired some one to plow us out now, it is nice.

Fresh Vegetable Soup

Weight Watchers Recipe

1 Points Plus Value

Prep time: 35 min

Cook time: 13 min

Serves: 12

2 clove(s) (medium) garlic clove(s), minced

2 medium uncooked carrot(s), diced

2 small uncooked zucchini, diced ( I omitted this)

2 cup(s) uncooked savoy cabbage, or other variety, shredded

2 cup(s) uncooked Swiss chard, chopped ( I add Kale instead)

2 cup(s) uncooked cauliflower, small florets

2 cup(s) uncooked broccoli, small florets

1 medium uncooked onion(s), diced

1 medium sweet red pepper(s), diced

1 rib(s) (medium) uncooked celery, diced

2 tsp thyme, fresh, chopped

6 cup(s) vegetable broth

2 Tbsp parsley, or chives, fresh, chopped

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

2 Tbsp fresh lemon juice, optional ( I added this)

Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Notes ( I did not do this)

If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

There are so many variations on this recipe. Add or leave out vegetables to suit your taste.

Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar.

***********************************

This is very good I did not add any rice but you can if you want then the points will change.

Spanish Chicken Skillet WW+ 7

Weight Watchers Plus Points on it 7

1/4 cup flour
1 teaspoon salt (I used 1 tbsp. By accident, but I think the 1 tsp wouldn't be enough and would use 1 tbsp again)
1 1/2 lbs chicken , boneless, skinless (cut into 6 serving size pieces)
2 tablespoons olive oil
1 large bell pepper , cut into strips (green or red)
1 large onion (cut into strips, I used one bag of frozen pepper and onion stir fry mix in place of the fresh veggies)
1 teaspoon garlic , chopped (our own addition but we're garlic lovers!)
1 (14 ounce) can diced tomatoes , undrained (I used the fire roasted, yum!)
1/2 cup chicken broth
Spice mix
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon thyme , dried (use to taste, I used the whole amount but it was very thyme-y)
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

Mix all the spices and then combine them with the 1/4 cup of flour. Put 2 tablespoons of the spiced flour into a large zip top bag along with the chicken and shake to coat.

Heat the olive oil in a skillet and cook chicken pieces till lightly browned (3-4 minutes per side). Remove to a plate when cooked.

In same pan, saute the peppers, onion and garlic and cook slightly. Add the tomatoes and heat through.

In a bowl with a lid (I used my blender), combine the cold chicken broth with the leftover flour mixture and then add to the veggies. Stir well. Add cooked chicken back in and let simmer for 10-15 minutes. Sauce should thicken as the liquid comes to a gentle boil.

Serving Size: 1 (264 g)

Servings Per Recipe:
6 Amount Per Serving

Calories 248.2
Calories from Fat 137
Total Fat 15.3 g
Saturated Fat 3.6 g
Cholesterol 51.7 mg
Sodium 645.3 mg
Total Carbohydrate 13.0 g
Dietary Fiber 2.2 g
Sugars 4.4 g

**************************************
So that is all for me today I hope that if you try any of these you will let me know what you think.

Have a good day and lets keep it safe out their.

Hugs

Aletha

Fennel and Tomato Soup ( WW+5), Open-Face Chopped Deviled Egg Sandwich (WW+ 3)

2012-01-07T08:40:00.000-06:00

Hello, Well I made something new it is a Fennel and Tomato Soup and it is so easy to make and I broke it down for WW+ points which is 5 for 1 2/3 cups there are 6 servings out of this recipe but 5 points that is good with a salad for lunch or dinner, and it is great to freeze also. Here is the recipe.

**** This is good****

Fennel and Tomato Soup

Weight Watchers+ 5 points for 1 2/3 cups, servings is 6

3 Tbs. olive oil
1 large fennel bulb, diced (4 cups) *Note at bottom*
3 vegan Italian sausage sliced into 1/2 inch round (2 cups) * note at bottom*
1 tsp. fennel seeds
2 Tbs. dry vermouth, dry white wine, or water
4 cups low sodium vegetable broth
1 28 oz can crushed tomatoes preferably San Marzano
3 Tbs. chopped fresh parsley

Heat oil in soup pot over medium heat. Add fennel, and saute 3 to 5 minutes. Stir in sausage and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up and brown bits. Add broth, tomatoes, and parsley; cover and bring to a boil. Reduce heat to medium. Season with salt and pepper; if desired.

Per 1 2/3 cup serving: 136 cal; 6 g prot; 8 g total fat(2 g sat. fat); 19 g carb; o mg chol; 380 mg sod; 5 g fiber; 2 g sugars

*Note*

remember to cut out the center hard part and peel the first part off and you are good to go then to use the rest.

On the sausage I used all 4 it comes 4 to a package so that is what I did.

**************************************************

There is another soup I am going to make but will add that when I make it.

OK made this did change a few things around I will tell you what I did

Open-Face Chopped Deviled Egg Sandwich

Points Plus values per serving: 3

Chop a large hard-boiled egg; gently mix with

1 teaspoon reduced-calorie mayonnaise, * Note at bottom*

1 teaspoon minced red onion, * Note at bottom*

1/2 tsp Dijon mustard

and

salt and paprika to taste.

Spoon onto 1 slice light whole wheat toast;

sprinkle with chopped chives and paprika.

***Note***

I used Vegenaise Mayo. I am getting use to it and I also keep a jar of regular Mayo in the house. I have to say I am learning to like it.

I did not have red onion in the house so I used spring onion or Scallion some call it.

***********************************

This has been so good so far as long as I can take recipes I like and also try new ones out and do the points it is good. Is there anyone else doing the weight watchers + online???

So that is what is going on with me so far, I bought a new scale did not want to but since I am not going in to get weight I figured I better so this one talks, tells you your weight lol so I hope this will do me good. I really want to get healthy. Since I have been on this less then a week my sugar is coming down and that is good for me.

So I am going to close for now and will write in a few days to let you know of a recipe or what is going on.

So take care and lets keep it safe out there.

Hugs

Aletha

Chobani Vanilla Yogart with Mixed Berry Flaxseed(WW+ 4) Blueberry Blast Smoothie (ww+5)Scrumptious Scramble (ww+3) Tiziano

2012-01-02T08:49:00.000-06:00

Hello, Today starts a New Day, a New Year and I am going to get my sugar back in line. What a dummy I was but I will do this now I am starting now today 1-2-2012 to get healthy and get my sugar down. So I have a few Breakfast recipes, since breakfast is so important to our health. This is what I had for Breakfast but I love Yogurt and I added Mixed Berry Flaxseed which will hold me till lunch.

Chobani Vanilla Yogurt with Mixed Berry Flaxseed
Weight Watchers Plus Points 4
serving 1

6 oz of chobanii vanilla
2 tablespoon mixed berry flaxseed

mix and eat

Chobani Vanilla ( Using weight watchers Plus points 3)
serving size 6 oz.
servings per container 1

Calories 120
Total fat 0g
Saturated fat 0g
Trans fat 0g
Cholesterol 0mg
Sodium 75 mg
Total Carbohydrates 13g
Dietary Fiber 0g
Sugars 13g
Protein 16g

Ground Flaxseed with Mixed Berries
( using weight watchers plus points 1 point for 2 tablespoon)

serving size 2 Tbsp
servings per container 24

Calories 70
calories from fat 45
Total fat 5g
saturated fat 0g
trans fat 0g
Cholesterol 0mg
Total Carbohydrate 5g
dietary fiber 3g
sugars 1g
Protein 3g
Calcium 26mg
Magnesium 44mg

***********************************************

Blueberry Blast Smoothie (weight watchers plus points 5)
I broke this down to weight watchers plus points and it is 5

1/2 cup(s) milk, fat-free, can use 1% milk
1/2 cup(s) yogurt, fat-free plain
1 cup(s) blueberries, individually frozen, unsweetened
1 teaspoon honey
Preparation

Put all the ingredients into a blender and process until smooth.

Makes: 2 cups
Serving Size: 2 cups

Number of servings: 1
Amount Per Serving
Calories: 195
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 5 mg
Sodium: 134 mg
Total Carbohydrate: 40 g
Dietary Fiber: 4 g
Protein: 10 g

***************************************

Scrumptious Scramble ( Weight Watchers Points 3)
serves 4
I broke this down to weight watchers points
( Weight Watchers Points 3)

1 teaspoon oil, olive
1/2 cup(s) onion(s), red, diced
1 cup(s) tomato(es), cored, seeded, and diced
4 large egg(s)
4 large egg white(s)
2 tablespoon water, (optional)
1 tablespoon dill weed, fresh, or 1 tsp. dried
salt, to taste
pepper, black, to taste
Preparation

In a medium, nonstick skillet, heat the oil over a medium flame. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.

In a medium bowl, lightly beat together the whole eggs, egg whites, and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.

Serving Size: 3/4 cup.

Number of servings: 4
Amount Per Serving
Calories: 118
Total Fat: 6 g
Saturated Fat: 1.5 g
Cholesterol: 212 mg
Sodium: 128 mg
Total Carbohydrate: 4 g
Dietary Fiber: 1 g
Protein: 11 g

**********************************************

Taking down and putting away Christmas stuff , then I will vacuum the walls and ceilings real good since the tree has been up over a month I think it needs it. We had our Ribs last night for dinner to bring in the New Year. On New Years eve we stay home so we had Lobster tail, double baked potato, green beans with garlic, and I made

Tiziano

1 bottle Prosecco, chilled
1 1/2 cups grape juice, chilled
1 lemon, sliced into thin rounds
Chopped mint leaves, for garnish
Ice, optional

Combine the Prosecco and the grape juice in a pitcher. Pour into glasses, over ice, if desired. Garnish with lemon slices and mint leaves.

this recipe is from

Everyday Italian by Giada De Laurentiis

This was very good and yes I would make it again for a drink.

This is our second time doing the lobster on new years eve for us we said we do not go out so have something nice and we did.

We went to Sam's Club and got the lobster there was 2 to a package which was great and we payed $27.00 for 2 if you go out yes I know you pay for the party hats and stuff but this way we do not have to worry about who is on the road be there done that. They were close to 2 lbs so I am not complaing of that.

So now we go back to doing weight watchers plus so yes I will be posting weight watchers recipes, so I will convert into points that I eat like my yogurt with flaxseed, this is what I like and since I am a Diabetic I have to watch my carbs and I have to make sure I count and write down and really get into this like the new theme is BELIEVE, so Yes it is my time to BELIEVE that I can do it. So here we go come Saturday I go into get weigh in but I am starting to today. So wish me luck that I can do it.

Have a great day lets keep it safe out there and

Hugs Aletha

Shrimp with Vodka Sauce, Energy Shake (Weight Watchers PP 5)

2011-12-30T09:26:00.000-06:00

Hello, I hope that you all had a wonderful Christmas, I did, went to our daughters house and she and her boyfriend cooked, it is her first Christmas cooking, I so enjoyed it. I did cook some and brought it over there and so did others bring something there was a lot of food and desserts and good family time. My youngest son had to miss it but our daughter in law Maria came by and spent some time with us before she had to leave and go to work, she made up a plate for Brian and we brought it home and he picked it up when he got off work, so I was happy to see him and spend a few minutes with him, he has been working hard. We got to meet Carissa boyfriends family what a wonderful family they are and so nice made you feel like you know them all your life it was nice. So new Years is coming up, we do not go out for New Years Eve we stay home and eat some snack's try to stay up to midnight some times we do sometimes we don't. So come the first Saturday in January we are going back to Weight Watchers and try this again. I am not crazy about points plus but I still have the old way but I know we have to do this. Since I have been off of them my sugar has gone goofy so I know I have to do this. So I will be posting some new recipes when I go back for those that read my blog they will see them. We have been so luck no snow for Christmas this year, I am sorry I did not miss it. I said to Dennis I can live in a state that gets no snow and real cold weather if I want snow look at mountains, nice I said so that will never happen but it sure would be nice to dream. I have my Baby Back Ribs for New Years we do Ribs on New Years Day we have been doing this almost 25 years and I will burn a Bayberry candle , that is what I do, so I have brought in my outdoor decorations from Christmas they are talking change in weather going down to the 20's and snow but left the candle's up in the windows since that is inside. Brought a wreath holder for a new wreath I bought and oh that is nice I am going to see if I can get another one if not I know next year I will get 3 more for my wreaths. If you do not have one I do hope you will try one so nice better then putting a plastic bag over it to protect it.

I have made this twice this recipe the first time I used Marinara Sauce, I did use there sauce and it was so good. This second time I did not have there sauce so I used Paul Newman's Vodka sauce and it was still good.

Shrimp with Vodka Sauce

2 lbs shrimp, cleaned and DE-veined, tails removed
3 garlic cloves
2 tablespoons of fresh parsley, chopped
1 jar of Rao’s Vodka Sauce ( I used Rao's Marinara Sauce the first time and Paul Newman's Vodka Sauce the second time)
2 tablespoons Rao’s Extra Virgin Olive Oil ( I used my virgin olive oil what I had in the house)
Salt and pepper to taste

Lightly coat a large skillet with Rao’s Extra Virgin Olive Oil and heat. Add garlic, shrimp, parsley and cook shrimp for two minutes on each side. Remove shrimp and garlic, keep warm. Remove pan from heat and add Rao’s Vodka Sauce. Heat thoroughly. Place shrimp on platter, spoon Vodka Sauce on top, serve.

If you can fine there sauce in your area do try it but if not use your favorite. I never thought I would go to jar sauce but I have since it is just Dennis and I and it is enough for one day of left overs which is fine for me.

I did not make any cookies this year, my daughter - in - law Maria mother makes the best cookies and she gave me some so good I had some but Dennis finish them up. My sister Diane makes the best Koleche's , she gave me the recipe did not make them but I will when I get some weight off . Dennis said we need to go get some bakery and I said no we do not need it we have to start thinking of getting the weight off. I got a OK so he will do good I wont but if it drops my sugar down then I am good. I will have to call my niece Pasty and talk to her, I need to ask her a few questions she did so good on loosing the weight, also It is nice to keep in touch. I need to call my niece Judy also, been so bad over the holidays get so involved with things.

so here is a recipe from weight watcher magazine which I will do since I am going back to them

Energy Shake (Weight Watchers PP 5)

Puree 3/4 c vanilla soy milk
1/2 medium banana
1/4 c frozen mixed berries
1 Tbsp flaxseed meal in blender 1 1/3 cups

Points Plus or PP 5

So I am hoping that New Year 2012 will be a wonderful year for everyone and wishing all of you a Bright and Happy New Year

Lets keep it safe out there

Hugs Aletha

Vanilla Pumpkin Breakfast Pudding Diabetic Recipe, Fiery Chicken Salad in a Pita Pocket Diabetic recipe,Baby Carrots (small portion)

2011-11-01T12:39:00.000-05:00

Hello, The sun is sharing and it is suppose to get up to 60 today. Yesterday my Diabetic Doctor was not to please with me, so I am back to eating healthier, Oh well. here are 2 recipes I had today Breakfast and Lunch.

I have to say this is really good and yes I will eat it again. It is from Joy Bauer.com

I was on her before and my sugar drop great and then I went off. I should know better, so this time I will keep it up.

Vanilla Pumpkin Breakfast Pudding

Ingredients
8 ounce(s) yogurt, low-fat vanilla, or may use fat-free
1/2 cup(s) pumpkin, solid pack, canned 100% pure pumpkin puree (no added sugar)
1 tablespoon nuts, almonds, slivers, may substitute chopped walnuts
1 dash(es) cinnamon, ground

In a small bowl, blend or layer the yogurt and pumpkin. Top with nuts and cinnamon.

Number of Servings: 1

Amount Per Serving
Calories: 269
Total Fat: 3.5 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 150 mg
Total Carbohydrate: 49 g
Dietary Fiber: 7 g
Protein: 12 g
Sugars: 38 g

***********************************

What I had for lunch was really good also I used my Healthy Life Whole Wheat bread which is only 35 calories per bread

Fiery Chicken Salad in a Pita Pocket

5 ounce(s) chicken, breast (cooked), shredded or mashed
2 teaspoon mayonnaise, low-fat
1 teaspoon pepper(s), chile, ancho or pasilla, may add other peppers (as desired)
2 teaspoon onion(s), chopped
1 pita, mini, 100% whole wheat, any brand 70 calories or less (may substitute 2 slices of reduced-calorie whole wheat-bread, 45 calories or less per slice)

Combine the chicken, mayonnaise, hot peppers, and onion in a medium bowl and mix to combine. Stuff the chicken salad into the pita.

Number of Servings: 1
Amount Per Serving
Calories: 339
Total Fat: 6.5 g
Saturated Fat: 1 g
Cholesterol: 120 mg
Sodium: 400 mg
Total Carbohydrate: 18 g
Dietary Fiber: 5 g
Protein: 52 g
Sugars: 2.5 g

With that I also had a small plate of baby raw carrots

Baby Carrots (small portion)

1/2 cup(s) carrot(s), baby, about 12

Serve the carrots on a small plate.

Number of Servings: 1
Amount Per Serving
Calories: 46
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 42 mg
Total Carbohydrate: 10 g
Dietary Fiber: 2 g
Protein: 1 g
Sugars: 6 g

This is what Joy recommends that I have for my two meals for breakfast and lunch. I have to say I still have a snack to go and then dinner of course I am drinking my water. So I will see how my sugars are. if they are dropping I can also cut down on insulin use at night. So today is a new day for me and I am happy as can be about this.

My Diabetic doctor recommends this bread

Healthy Life Original
100% Whole Wheat Bread

•35 Calories per Slice
•5 Net Carbs
•Low Fat
•99% Fat Free
•0g Trans Fat
•No Saturated Fat
•No Cholesterol
•Excellent Source of Fiber
•Reduced Sodium
•Good Source of Calcium
•No High Fructose Corn Syrup
•No Artificial Colors or Flavors
•14g Whole Grain Per Serving

************************************************

I was also ask to write down what I am eating to keep a record, so this is my record. Will I do this everyday in my blog no I will start to do a journal just for me, once in a while I will do it on my blog.

So have a great day and lets keep it safe out there

Sweet and Salty Roasted Chickpea Recipe ,Pumpkin Muffins,Wishing Spool

2011-10-30T13:59:00.000-05:00

Hello I made this Sweet and Salty Roasted Chickpeas today before going to church. let me tell you this is Yummy, I got the recipe from another site and thought wow how easy is that and thought OK give it a try, so i did and i do hope you will try it and see. So I let mine cool and when we came home from church I try them oh gosh yummy, yummy, great if you are looking for a snack and they are good if you are a diabetic like I am.

Sweet and Salty Roasted Chickpea Recipe

before cooking them

1 can (14 oz) chickpeas (garbanzo beans), drained
2 teaspoons olive oil
1 teaspoon cinnamon or your spice(s) of choice
1 1/2 teaspoons brown sugar
1/4 teaspoon salt
Place chickpeas on a baking sheet lined with parchment paper or a Silpat.
Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.
I encourage you to eat the chickpeas hot by the handful, but I waited and still good.

After cooking and putting on the rest of ingredients.

*****************************************

I have come across a few things and I thought wow this is easy

I will try this I have not yet but I will.

Pumpkin Muffins

1 cake box mix
1 ( 15oz) can of pure Pumpkin

Mix both together and put in cupcake/muffin pan
Bake 350 degrees for 20 to 25 minutes
That is all you can add a frosting or a dusting of Powder sugar if you want.

************************************

OK I am sending a craft out to those that have little ones or grandchildren. I came across it and thought I would share. I hope you think it is cute and you can add the years on and when they grow up they get them to look back at the memories of what they ask for.

Wishing Spool

Acrylic paint and brush
Wooden thread spool
Marker
Paper strip, cut to fit the width of the spool
Double-sided tape
Ribbon
Self-sticking label

Instructions
Paint the spool and let it dry.

Have your child write her Christmas list on the strip of paper.
Roll the paper around the empty spool, using double-sided tape to fasten it, and leave some of the list hanging down (so Santa notices).
Thread the ribbon through the spool's center and tie a knot at the top for hanging. Write your child's name on the self-sticking label. Affix it to the ribbon.

*********************************************

So that is it for me for today I do hope you like it. Of course if you try these Please let me know and what you think.

lets keep it safe out there.

Creamy Chicken and Mushrooms, pictures, Tarantula Cookies

2011-10-28T13:39:00.000-05:00

Hello, Today we had a heavier frost on the ground this morning it was 32 here where I live, it is suppose to get into 50's, the sun is out and I think it is nice. With the cooler weather coming our way I start to make more comfort foods. I made this for our dinner tonight and I have to say it is yummy. I am sure others have made this but once in a while I think we need to go back to some of our old recipes and retry them, this is one of them for me. I use to make this when my children were younger, but I would serve it with butter noodles this time I am serving it with Penne noodles.

Creamy Chicken and Mushrooms

2 tablespoons butter ( I used 1/2 stick)

1 1/4 pounds skinless, boneless chicken breast halves ( I used 3 lbs)

4 ounces mushrooms, sliced (about 1 1/2 cups)( I used 1 lb)

1 small onion, cut in half and sliced (about 1/4 cup) ( I used 2 onions)

1/8 teaspoon garlic powder or 1 small clove garlic, minced ( I used large clove)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup milk ( I used carnation milk small can)

2 tablespoons dry sherry (I did not use)

1/8 teaspoon ground black pepper ( I ground my own and also used sea salt)

1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained ( I used Penne Noodles)

Heat 2 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining butter in the skillet. Add the mushrooms, onion and garlic powder and cook until the vegetables are tender, stirring occasionally.
Stir the soup, milk, sherry, if desired, and black pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.
**************************************************

I been putting recipes in a site that I belong to for the members, so I have been busy working on that. The members have sure sent in some really great recipes it is so nice. I have it on my blog called GOF Recipes check it out. or if you want to join us you can go to Garden of Friendship here and join

http://www.gardenoffriendship.org/intro.htm

***************************************************

I had lunch with one of the girls I worked with she also retired from where we worked so we went out for lunch it was so nice , of course I picked where my daughter works at, next time we will go to a different place. But while we were out I took some pictures of a few Halloween from the car, and I thought I would share with you.

This is not to far from my house I think it is cute

I am sorry the picture does not do it just they made ghost out of sheets it was so cute.

This one was really cute they had fall wreaths on all the windows and then what was standing outside it made you stop and look.

**********************************************

Tarantula Cookies

by aletha

2 cups flour
1/2 tsp. Baking powder
1/2 tsp. Salt
1/8 tsp. Baking soda
2 tbsp. Unsweetened cocoa powder
10 tbsp. Unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup sugar
1 egg
1 tsp. Pure vanilla extract
1 large bag (16 oz.) pretzel sticks
1 large bag (24 oz.) chocolate chips
2 tbsp. Vegetable oil
Chocolate sprinkles and small, round red candies, for decorating

Preheat the oven to 350°. In a medium bowl, combine the flour, baking powder, salt, baking soda and cocoa powder. In a large bowl, beat together the butter and 2 sugars until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture to form a smooth dough.
Roll out a tablespoon-size ball of dough and place it on an ungreased cookie sheet. Press 4 pretzel sticks firmly into each side of the dough ball. Repeat with the remaining dough and pretzels. Bake until the cookies start to brown around the edges, 7 to 10 minutes.
Place a rack over a sheet of wax paper or foil. Using a spatula, carefully transfer the cookies from the cookie sheet to the racks; let cool completely.
In a double boiler or in the microwave, melt the chocolate chips with the oil; stir to combine. Pour the melted chocolate over each cookie to coat. Cover with chocolate sprinkles. Press 2 red candies into each spider for eyes.

***********************************************

The leaves are falling, I already burnt some will have to get them up again maybe over the weekend and then Dennis can burn them for me, but we still have a lot on the trees, my silver maples are turning gold so I know they will start to drop. I am also getting to go out to lunch with some of the ladies I use to work with I am so looking froward to that it should be a good time. Then next month I am getting together with girls I went to school with we have been doing that it is nice to see them and we do have a good time and laugh a lot.

here is a picture of my Red Sunset Maple in my yard I keep forgetting to take a picture of that one.

Red Sunset Maple

lets keep it safe out there.

Jack-o-Punch Halloween Drink, Pumpkin Spice Oatmeal and Pictures

2011-10-20T18:30:00.000-05:00

Hello, We have been getting some rain now after the beautiful 2 weeks on Indian Summer, they are talking frost tonight by us. last week I was cutting the back acre and I heard this noisy sound, and I did not see anything so I went around again and I see these big birds come out, I thought they were wild turkeys at first, and went and told Dennis who was cleaning out the shed before winter sets in. I then went into the house then to get my camera and went back on the tractor to go over and take some pictures. I parked the tracker and sat there and low and behold they come running at me. I thought are you stupid but I got pictures.

there are 4 one flew in the composed bin and has not fighyred how tyo get out so 3 come running and he was squaking like mad it was funny

from far away I thought they were Wild Turkeys

Here are 3 running towards me.

here two are up in the tree and 2 on the ground

So my neighbor came out and I am laughing and they are hers they are Guinea Hens

So while we were talking a Hawk came flying down and she had to put them away so he would not get them. They are so cute to see and friendly. They love to eat bugs so that is good.

************************************************

So I am going over to the Deli to get some grocers and we have swan in the small pond and I thought they flew over to the big pond by me,well they did not. We have 4 swans in the big pond so I Went over and took some pictures.

Here are the 4 swans with some ducks

They moved over to the far side

Here is the Canadians watching what is going on

*********************************************

Halloween is not to far off are you going to a party or having one here is a Non alcohol drink

Jack-o-Punch Halloween Drink

3 Cups of Orange Sherbet
1 Litter of 7up
1 Can of Orange Soda
Ice

Directions

Add the ice to a large punch bowl, and then add the sherbet, 7up and orange soda.

Stir until the mixture is thick and lumpy then pour into glasses and serve immediately.

The sherbet will continue to melt once it has been added to the punch bowl, so keep plenty of ice on hand to ensure it is served cold and frosty.

You can also pop the punch bowl into your freezer for a few minutes and re-mix once it has a few minutes to chill. This will help keep that frothy, light texture.
********************************************

Pumpkin Spice Oatmeal

NOTE BELOW*

1/2 cup milk
1/2 cup water
Pinch of salt
1/2 cup dry oats
1/3 cup canned pumpkin
1/2 teaspoon vanilla extract
2 tablespoons raisins
1/2 teaspoon each, cinnamon and pumpkin pie spice

In a small sauce pot, bring milk water, and salt to a boil.

Add in dry oats, pumpkin, vanilla extract, raisins, and spices.

Reduce heat to low; cover and allow to simmer, 3-5 minutes or until desired consistency is achieved.

NOTE*
Alternately, you can make your oatmeal in the microwave by combining all of the ingredients into a microwave-safe bowl; cook for 1 minute, stir, and cook for an additional 1-2 minutes. Allow cooked oatmeal to sit for 1 minute before removing.

****************************************

I love Oatmeal in the cooler and winter months it is filling and it is good with pumpkin in it.

So I do hope that you will try this.

So lets have a good day out there and lets keep it safe.

Candy Bar Chocolate Brownies, Fall trees,Chocolate Caramel Crispy Cakes

2011-10-08T12:51:00.000-05:00

Hello, The weather is so beautiful outside, I guess you could say this is our Indian Summer, I sure love it. This year the trees are in there full glory with color and I hate to see it end. I have been sitting outside reading, as I said I have been reading a really good book called Sara's Key, I start and do not want to put it down but half to make my self put it down. it is Saturday and Dennis is outside painting the kitchen window and the patio door, one more window to go the utility room one and the outside painting is done. Matthew said he will come over and put the table and chairs away for me for the winter months, I will keep one wooden chair out for sometimes I will put on my winter coat and sit outside with the dogs if the sun is shinning. Have you ever have left over Halloween candy and you think oh this is going to go bad or stale I can not eat all that. Well here are a couple of recipes you can use, but you can makes these any time but lets just say for Halloween left over candy day.

************************************

Candy Bar Chocolate Brownies

1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
1 1/2 cups sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups unsweetened cocoa powder
1/2 cup all-purpose flour
10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended - Snickers fun size

Preheat oven to 350 degrees F.
Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

******************************************

Chocolate Caramel Crispy Cakes

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
Special equipment: approximately 40 mini muffin papers

Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.

Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

***********************************************

This was over by the Pancake Cafe in Lemont, I thought wow is that pretty.

here is a picture of me LOL but hey it is what it is.

********************************************

That is all for me today enjoy the day and lets keep it safe out there.

Hugs Aletha

Salted Butter Chocolate Chip Cookies, $1,000 Pot Roast, Some Halloween outside

2011-10-06T13:37:00.000-05:00

Hello, what a beautiful week we are having weather wise, the other day the news Media was going crazy saying we are going to get a lot of snow more then last year we got around 63 inches they are saying around 70 inches this year, well like we can say hey snow do not come we do not want you, there is nothing we can do if we get it we do if not oh well yea. Yesterday I put just a few things out front well Shamus was going nuts barking and barking, and backing up towards me till he finally touched me and then he stop I said they going to get you and he jump it was so funny, Scully turn and looked at him like hey they are not real get with it, well Dennis took him out front to see and the ghost hanging from the tree turn and he took off running around the back wanting to come in, it was so funny. This is what he seen.

***************************************************

This is going into Ruffle feathers I thought the tree is so pretty

This is looking at my neighbors house

This is at the back of my back acre this is what I see pretty

**************************************************

Here is a wonderful cookie recipe i do change some thing once in awhile and I will tell you on there what i do.

Salted Butter Chocolate Chip Cookies

Makes two dozen cookies

For those of you who wish to use unsalted butter, 4 ounces (8 tablespoons, or 115g) of butter has about 1/4 to 3/4 teaspoon of salt in it. (For those with a better aptitude for math than me, this might be of interest.)

For the rest of us, you could simply swap out unsalted butter and add another 1/4 to 1/2 teaspoon of salt.

4 ounces (115g) salted butter, at room temperature
2/3 cup packed (110g) dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/3 cup (180g) flour
1/2 teaspoon baking soda ( I change to Baking Powder) Sometimes

1/2 teaspoon flaky sea salt or kosher salt
1 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate
1 cup toasted nuts, coarsely chopped

In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.
Beat in the egg and the vanilla.
In a small bowl, whisk together the flour, baking soda, and salt.
Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.
Cover and chill the batter until firm. (It’s preferable to let it rest overnight.)
To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.
Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.
Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.

Remove from oven and let cookies cool.

Storage: The cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.

************************************************

I love the fall time of year I think it is so pretty I hate to see it end then old man winter comes along and the cold but what is nice it is good eating time also lots of home made soups and casserole's to make nice.

here is a recipe I made years and years ago I got this from a girlfriend and my husband has ask me so many time to make this again, I loss the recipe and I called her and was telling her and she said Oh I have it, I said can you send it to me, she was looking for a recipe a mushroom one that she gave me eon's ago and she loss it but I had it and we exchange it. I do hope you will try it it is just wonderful.

$1,000 Pot Roast

4 pounds of roast meat
Salt and pepper meat
4 onions slice and cover meat
8 oz can of mushrooms, add water
8 oz can of tomato sauce
2 tsp of fresh garlic
1 cup of water

Mix together in a large bowl
Put in a large pot and cover
Bake in oven at 350 for 2 hrs

Then:
Add 6 carrots
2 onions
6 potatoes
3 tablespoons Worcestershire sauce
2 cans of beef gravy

Bake another 2 hrs

*****************************************

I just hope that you will try these recipes and let me know I know you will Love them.

So that is it for now

lets keep it safe out there

Enjoy this wonderful weather we are having.

Hugs

Chuck Roast With Gravy , Fall Photos, Double Berry Kringle

2011-10-02T11:08:00.000-05:00

Hello, Well I made the pot roast but it was all right not my favorite but I do like mine better but it is good to try new recipes and see if you can have more then one recipe to fall back on. Usually the one I make is easy and it is done in a cooking bag.

CHUCK ROAST WITH GRAVY

3 lb. or more up to 5 lbs chuck roast
1 pkg. Lipton Onion Soup Mix
1 can cream of mushroom soup
Salt and pepper to taste
1 oven bag

1 big container of mushrooms sliced

carrots cut up about 5

1 big onion sliced

Put chuck roast in oven bag. Put mushroom soup on roast, then sprinkle onion soup mix on top. Salt and pepper to taste.
Tie bag and cut small hole in bag. Cook at 350 degrees for 1/2 hour per pound.

I then serve this with Mash Potatoes, the way I make mine is I boil the potatoes cut up and then drain I add a stick of butter and white pepper and salt, I mix mine up in a mixer and I add pet milk or carnation milk a little bit at a time and do the taste test to I get it where I like it.

If you try it Please let me know what you think, of the Pot Roast and Mashed Potatoes

*************************************************

On my way to take my husband to work in the morning I look at the fall trees that are changing now so on my way back home I stopped and took some pictures of what is around us, Fall is a pretty time of year and good food cooking time.

This I took at Park I seen this and had to stop I thought so pretty

This I took waiting for Dennis to come out from seeing his annual check up.

I love the burning bushes we had one growing up my father planted in the side yard, of course this is not it sine that one is long gone.

The last of the flowers before winter sets in they are so pretty

I will get out and take some more pictures of fall

******************************************

Up in Wisconsin they have this one pastry that is so good it is called a Kringle and believe me it is good.

here is a recipe that is near it but when you make a regular Kringle it takes 3 days to make this you can do in one.

Double Berry Kringle

FILLING:
1/2 cup raspberry preserves (see note)
1/4 cup finely chopped dried cranberries

DOUGH:
4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
4 tablespoons vegetable shortening, chilled, cut into 1/2-inch pieces
2 cups sour cream
1 large egg, lightly beaten

GLAZE:
1 cup confectioners' sugar
2 tablespoons whole or low-fat milk
1/2 teaspoon vanilla extract

MAKE FILLING Combine raspberry preserves and finely chopped dried cranberries in bowl. Set aside.
MIX DOUGH Add flour, sugar, yeast, salt, butter, and shortening to empty food processor and pulse until mixture resembles coarse meal. Transfer to bowl and stir in sour cream until dough forms. Turn dough out onto lightly floured surface and divide in half. Pat each half into 7- by 3-inch rectangle and wrap in plastic. Refrigerate dough for 30 minutes, then freeze until firm, about 15 minutes.

ROLL DOUGH roll one dough half into 28- by 5-inch rectangle, cover bottom half of strip with half of preserves mixture, fold dough over filling, and pinch seams closed. Shape into oval, tuck one end inside of other, and pinch to seal. Transfer to parchment-lined, rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 or up to 12 hours. Repeat with remaining dough and preserves mixture.

BAKE KRINGLE Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Discard plastic, brush Kringle's with egg, and bake until golden brown, 40 to 50 minutes, switching and rotating sheets halfway through baking. Transfer Kringle's to wire rack and cool 30 minutes.

MAKE GLAZE Whisk sugar, milk, and vanilla in bowl until smooth. Drizzle glaze over Kringle's. Let glaze set 10 minutes. Serve warm or at room temperature. (Kringle can be stored in airtight container at room temperature for 2 days.)

So I hope that you like this and have a wonderful day

lets keep it safe out there.

Hugs

Chocolate-Orange Pistachio Bars ( Diabetic Recipe)Perfect Pot Roast

2011-09-26T07:35:00.000-05:00

Hello, sorry I have not written sooner we have been working on my kitchen again and I have not been cooking like I usually do we are almost finish and I will get back to cooking more. I am so happy with the way things are turning out, I will post pictures, some will say oh ok so you painted, well I had so many colors on the walls to see what look best and really made it a soft looking kitchen. or warm as I say, and this is what they pick, My oldest son and his girlfriend who knows colors since she works with them, so that does help. Dennis and I both like it, we changed the lights in our kitchen and came moremodern and I love it.

it may look like a dusty rose but it is cinnamon stick the color

That is the new light over the work area of my kitchen

That is the side wall going down to the family room and our new light over the table

Jere it is with 3 pictures on the wall I still have to get new pictures for the big wall.

I had my walls painted pumpkin color so this is a change from that color.

**********************************

We went to Ditka's for dinner to help celebrated our youngest son 30 birthday, he picked that resturand never been there but I have to say the food is really really good, expensive so it is not a place you go to all the time, but for special occasions yes I would say. My daughter in law made reservations for all of us and I am sure glad she did we got sitted right away and service was so good, I have not seen service like that in a long, long time. We had the famous porkchop and potatoes, I have to say did not have to add one drop or grain of season on them it was perfert the way they cooked it. Our youngest son had Bone in Sirlion Steak and he said it was perfert, Our daughter in law mother had the fish she said it was so good, will we go back there again yes but for a special occasion like my birthday since the kids pay. But I will see that is next year and who knows might decied to do something else.

***********************************************

I am making this tonight this recipe is from The Pioneer Woman
Ree Drummond

Perfect Pot Roast

Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Along with Mash Potates Oh yes Yummy can not wait.

********************************************

Well Dennis wanted the dogs to be ready for Halloween, so we bought to Halloween outfits for them, now in all my years have I ever done this but we laughed so hard when we seen this one it just fit the Perfert dog you will see.

Dennis said he will walk them up and down our driveway, I said we do not get children we are off a busy highway, he said the neighbors will see them LOL.

So I guess that means I have to decorated the outside a little for Halloween.

**************************************

So Fall is in the air and I start to cook more comfort foods Oh yes Yumm so I will let you know how this turn out the Pot Roast recipe also I want to make dessert and I have not decied yet which one, so tomorrow I will let you know.

Have a good day and lets keep it safe out there.

Hugs from me

Aletha

Salmon Fillet with Cucumber Ribbons,Shrimp with Mixed Greens, Avocado, Tomatoand Creamy Italian Dressing,Shamus and Scully

2011-09-11T12:47:00.000-05:00

Hello, Today it is 10 Years since the 9-11 attack. I was still smoking back then and I was in the gas station buying cigarettes, and seen the first plane hit the tower, I thought she had a movie on and found out different we were under attack, I left and went to work and told Sue who I worked with turn the TV on in the back room and we sat there watching it and seen the second plane attack, golfers were coming in and wanting serve, they did not know this was happing to the USA, we told them what happen they came in the back room to watch for a bit also, then more came in and they were told, I mean this was so hard on everyone, a lot of the golfers left and went into the club house to sit and watch they brought TV into the dinning room. I remember it on a Tuesday it is still with me, I do not think I will forget.

*************************************

I am in a recipe group and so far it is going good and we are exchanging some really great recipes, I love to get some new recipes I think it is great and some that I have sent in mean a lot to me.

I have a great one for you and it is healthy also

Salmon Fillet with Cucumber Ribbons

2 small seedless (English) cucumbers, cut into ribbons
½ teaspoon salt, plus additional for seasoning fish
¼ teaspoon ground black pepper, plus additional for seasoning fish
2 tablespoon unsalted butter, divided
1 tablespoon virgin olive oil
4 center-cut salmon fillets, 2-inches thick (about 1½ pounds)
2 teaspoons white or rice-wine vinegar
1 teaspoon fresh tarragon, chopped
½ teaspoon granular sugar substitute

In a large bowl, toss the cucumber ribbons with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
In a large skillet over medium-high heat, heat half the butter and all the oil. Season fish with salt and pepper, to taste. Place fish flesh side down in skillet and sauté until crisp and brown, about 4 minutes. Flip carefully and sauté for an additional 4 minutes, until just cooked through. Keep fish warm. Wipe out skillet with a paper towel.
Heat remaining butter over medium-high heat. Add cucumber to skillet and sauté stirring occasionally, until heated through, about 2 minutes. Stir in vinegar, tarragon and sugar substitute.
Divide cucumber on four individual serving plates; top each with a piece of salmon.

**********************************************

Shrimp with Mixed Greens, Avocado, Tomatoand Creamy Italian Dressing

shrimp
½ large tomato, chopped
½ avocado
1 cup mixed greens
2 tablespoons Creamy Italian Dressing

Creamy Italian Dressing
¼ cup grated Parmesan cheese
¼ teaspoon crushed red chili pepper
1 garlic clove
2 tablespoons parsley
¼ teaspoon salt
¼ teaspoon pepper
½ cup mayonnaise
1/3 cup white wine vinegar
2 teaspoon Italian medley seasoning
2 tablespoon Xylitol ( optional)

Whisk mayonnaise, vinegar and 2 Tbsp Xylitol in a medium bowl. Stir in Parmesan, garlic, Italian seasoning, pepper flakes, salt, pepper and parsley until well blended. Let stand for 5 minutes.
Use immediately or refrigerate in an airtight container for up to 3 days. Stir before using.

Net Carbs – 5.5 grams

******************************************

Here is when we took the dogs up to Warren Dunes the first time they seen sand and the lake it was funny.

The sand was so hot the day was very hot, they were not happy campers

Scully

Dennis and Shamus

The Tent up was for a Wedding, that took place, it last 10 to 15 minutes and then they went to the banquet hall next to us. We got paid for letting them use our land.

So now I will close and next time I hope to be able to tell you more
Have a good day and lets keep it safe out their

Hugs
Aletha

Pan-Roasted Halibut Steaks,Tropical Fruit Smoothie

2011-08-25T05:07:00.000-05:00

Hello, Well I am in a recipe garden, we open it up yesterday to send in recipes, and also try some. Yesterday I made this for my husband and I and I also served it with a mixed green salad and apple sauce, would I make this again, oh yes it was really good, but I love halibut so maybe that is why. Growing up I was not into fish, use to turn my nose up to fish then one day my husband said try this and I took a bite and said oh that is good, and I will cook fish now, not that much but at least I will. I have had Halibut on the grill oh so good , this was in the oven and I really loved it. So I do hope that you will try it. I like the butter on there that you make with it and when you take it out of the oven and put some on there and it melts oh YUMMY. I took a picture I should of took a picture before I DE boned the halibut steak , when it is all together nice looking but hey, I am still learning.

Pan-Roasted Halibut Steaks

Serves 4 to 6

This recipe calls for a heavy ovenproof skillet. If you plan to serve the fish with the flavored butter below, prepare it before cooking the fish. Even well-dried fish can cause the hot oil in the pan to splatter. You can minimize splattering by laying the halibut steaks in the pan gently and putting the edge closest to you in the pan first so the far edge falls away from you.

Ingredients

Chipotle-Garlic Butter with Lime and Cilantro
4 tablespoons unsalted butter (1/2 stick), softened
1 canned chipotle chili in adobo , seeded and minced, with 1 teaspoon adobo sauce
1 medium clove garlic , pressed through garlic press or minced to paste (about 1 teaspoon)
1 teaspoon honey
1 teaspoon grated lime zest
2 teaspoons minced fresh cilantro leaves
1/2 teaspoon table salt

Halibut Steaks
2 tablespoons olive oil
2 halibut steaks , each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), gently rinsed, dried well with paper towels, and trimmed of cartilage at both ends

For the Flavored Butter

Beat butter with fork until light and fluffy; stir in remaining ingredients until thoroughly combined. Dollop a portion of butter over pieces of cooked fish, allowing butter to melt; serve immediately.

For the Fish
Adjust oven rack to middle position and heat oven to 425 degrees. When oven reaches 425 degrees, heat oil in 12-inch, heavy-bottomed, ovenproof skillet over high heat until oil just begins to smoke, about 2 1/2 minutes.

Meanwhile, sprinkle both sides of both halibut steaks generously with salt and pepper. Reduce heat to medium-high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 minutes (if steak is thinner than 1 1/4 inches, check browning at 3 1/2 minutes; thicker steaks of 1 1/2 inches may require extra time, so check at 4 1/2 minutes). Off heat, flip steaks over in pan using two thin-bladed metal spatulas.

Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 140 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove skillet from oven and separate skin and bones from fish with spatula. Transfer fish to warm platter and serve immediately, with flavored butter or sauce if desired.

***********************************************

So with this site that I belong to we will have a Theme once a month so this month theme going into September is Eggplant, now I like eggplant so I will see what recipes come Thur and I will try the one I am going to send in to the group first.. If anyone wants to join the group you can ask me and I will direct you to it, or you can go on line to Garden of Friendship and join them and go to recipe committee

http://www.gardenoffriendship.org/intro.htm

of course there will be other recipes sent in, which makes it fun.

*******************************

OK I am also watching what I am eating for how long I do not know I will be honest with that I love to eat, but I go and eat the wrong stuff and I needed to get back on track and eating healthy, I know you will this recipe and say healthy, I do not think so but it is and it is for breakfast and it does fill you up and held me for lunch time, which too me that is good, so I do hope that you will try it, for those that do weight watchers points the old way it is 5 points the new way it is 8 points, I am doing the Joy Bauer Diet and so far by doing what she has you do , you do all of your own cooking, my sugar level has come down and I am loosing some weight, my Diabetic doctor was not happy with my sugar so I have to get it down so here I am trying to do that. When I signed up for her diet I told them I am a Diabetic so the recipes are to help me with that and so far they are. I feel great I am not hungry and looking for stuff, my husband has chips in the house and I do not want them, which I could eat them but I said to my self you need to get healthy, Diabetes is a silent killer, so here I go wish me luck to stay with this and get down.

*************************************

So that recipe is one from Joy Bauer I do hope you will try it it is YUMMY

Tropical Fruit Smoothie

Ingredients
6 ounce(s) yogurt, fat-free plain
1/2 large banana(s), ripe (cut up)
1/2 cup(s) mango(es), cut into chunks (fresh or frozen, unsweetened)
1 cup(s) milk, fat-free
4 ice cubes, or more

Preparation

In a blender, combine the yogurt, banana, mango, milk, and ice cubes. Blend 1 minute or until very smooth.

Pour into a tall glass and serve.
Number of Servings: 1

Amount Per Serving

Calories: 277

Total Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 8 mg

Sodium: 230 mg

Total Carbohydrate: 56 g

Dietary Fiber: 3 g

Protein: 17 g

Sugars: 46 g

***********************************************

So have a wonderful day and lets keep it safe out there.

Poached Egg and Bacon Salad ,Heath Bar Cookies,Cheese and Tomato Sandwich

2011-08-21T15:23:00.001-05:00

Hello, I have not written to much during the summer months in my blog, since I do not do a lot of heaver cooking, but with September comming up I will start to make hearty meals for my husband and I. One of my favorites in fall is pot pie, and I have made this salad on top with the egg, it may not look good to some but it is really wonderful, I will post the recipe, I do hope you will try it. When the children are back in school we seeam to bake more the weather gets a little cooler in the morning and evening, and we think oh I will make cookies, in the summer we really do not want to turn the oven on that much.

Well I am on to eating healther trying to get some of the weight off , so I am going to post a few of those recipes for you, also

Poached Egg and Bacon Salad

Yield: Serves one.

A handful of fresh frisee lettuce, torn into bite sized pieces
2 strips bacon
1 teaspoon chopped shallots
1 slice French or Italian bread and a little butter to make buttered croutons
1 Poached egg
1 Tbsp olive oil
1 Tbsp wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste

Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.
Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.
Poach egg your favorite way. See how to poach an egg for our recommendation on the easiest way to do it.
Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.

*********************************************

I love cookies, I guess because my Mom always had cookies in the cookie jar at home, when we were growing up and when we went to visit her also, when I would walk in I would say hello and go to the cookie jar and then give my Mom a kiss, my children would know there was cookies in Grandma Cookie jar, isn't that what Grandma's do bake and you know they give you what you want, if they know you are going to spend some time there you will get your favorite cookie to help bake with her.

My sister also loves cookies she gave me this wondeful cookbook a few years back on cookies and I do make from that cookie book. This is a wonderful recipe and I love Heath Bars one of my favorite candy bar, so I do hope that you will give these a try, they are really special and Oh so YUMMY.

Heath Bar Cookies

2 1/2 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
1/2 cup chopped walnuts

Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).

Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)

Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

**************************************

Cheese and Tomato Sandwich

Number of Servings: 1

2 slice(s) bread, 100% whole-wheat, reduced-calorie (45 calories or less per slice)

2 teaspoon mustard, Dijon
1/2 cup(s) spinach, baby, may use lettuce
1/2 tomato(es), sliced
2 ounce(s) cheese, cheddar, low-fat, or may use any low-fat cheese

Spread mustard on the bread, if you wish. Top one slice with spinach, tomato, cheese, and remaining bread.

Amount Per Serving

Calories: 261

Total Fat: 11 g

Saturated Fat: 6 g

Cholesterol: 30 mg

Sodium: 824 mg

Total Carbohydrate: 23 g

Dietary Fiber: 5 g

Protein: 24 g

Sugars: 4 g

I eat this also with 12 baby carrots for lunch. this is really good and I was full and it held me. I do hope you will try it.

*********************************************

Well I am in a Recipe group in Garden of Friendship and we will summit recipes and also I hope to try some that others summit to this site. If anyone wants to join you just go to

http://www.gardenoffriendship.org/intro.htm

********************************************

We bought a new light for the kitche over the stove area, and got the celeing painted, the walls next weekend and then the molding can go up and the kitchen should be done, I hope this happens, but will have to wait and see.

So that is it for me and I hope you like the recipes and please let me know.

Lets keep it safe out there

Hugs

Aletha

Pumpkin Gingerbread Vegan recipe, Pineapple & Mango Salad

2011-07-12T09:52:00.000-05:00

Hello, I am so sorry to take so long been busy around and about the house and stuff. I am back in physical therphy to help strengthen up my back mussels waiting to here back from the back doctor to see if I can do Pilate's again. The hip doctor said I could so not waiting for the back doctor to see, since physical therphy will only allow so many thru the insurance, I want to get back in shape I have a long way to go. Well July is a busy month for us in the family, my daughter Carissa birthday, my niece Lacey birthday, my brother Tom and sister- in -law Joni anniversary, my niece Cindy birthday, my sister Diane birthday, my husband and mine anniversary, by husband birthday, my brothers birthday, do we all get toghter no some live in California and I live in Illinois some live 50 miles form me but we talk or I'M each other but it is nice to remember your family and friends. On July 3 we went to my daughter-in-law parents house for their 4 of July Celebration it was so much fun and oh so much food and desserts to eat. I brought BBQ Baby Back Ribs over there. Everyone brought a dish there were about 50 of us, and it was nice enough outside to sit outside and enjoy the weather and watch the fireworks. Here is a picture of my ribs that I made.

************************************

Here is a recipe I made in the fall it is really good and moist.

Pumpkin Gingerbread vegan recipe

Dry:
2 cups (240g) whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt

wet:
2 tablespoons ground flax seeds mixed with 2 tablespoons water
1 cup (250ml) pumpkin puree (canned or homemade)
1/2 cup (125ml) molasses
1/2 cup agave nectar or maple syrup
1/4 cup (62ml) olive oil
1 teaspoon vanilla

Mix dry ingredients in a large bowl. Mix the flax seed and warm water together in another bowl. Combine the rest of the wet ingredients to the flax mixture. Add the dry mixture to the wet and stir with wooden spoon until it is just combined. Add to an oiled loaf pan that fits in your slow cooker, or directly to your pre-oiled crock. Cook on high, with the lid vented by placing a wooden spoon across the crock, under the lid.

Cook until a knife comes out almost clean (About 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan). Remember if you cook it as a loaf, it will continue to cook a little more after you remove it from the slow cooker.

Yields: About 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan

******************************

Here is another recipe of so good and oh so summer sitting outside and having this Yum

Pineapple & Mango Salad

1 ripe pineapple
4 ripe mangoes
1/2 cup fresh parsley, mint, or cilantro, chopped fine

*NOTE at bottom of this recipe:*

Cut a slice off the bottom of the pineapple and cut the top off as well. Sit the pineapple up on on its now-flat end and slice down around the sides to remove the outside. Keep cutting until you have no pits remaining in the flesh. Cut the pineapple into quarters, then slice the middle off of each to remove the pit. Lay each quarter on its back, cut into thirds length-wise, then chop into chunks. Place the pineapple chunks in a large bowl. Peel the mangoes and cut the flesh away from the seed. Chop the flesh into chunks and add to the bowl. Add the parsley and stir until combined. Cover and refrigerate overnight, or at least until well chilled, before serving.
this salad is perfectly delicious when the fruit is ripe, but if yours is a little under-ripe, you can add in some agave nectar or other sweetener of your choice.

Note:
I go to Whole Foods or you can go to Trader Joe's and already get the pineapple and mango cut up I love this salad so summer.

*******************************

Well we got some new gutters on the house from Gutter Maxx they took are old ones down and replace them with these they cover the whole gutter so we do not have to clean them out again and they said if they have to be clean we call them and they will come and do it for us.

Here is a picture of them we had a bad Storm come thru yesterday and I was sure happy I had them so I took these when it was raining.

This is over my garage as you can see it is cover their is a small opening on the front and back for the water to flow in and nothing else.

Well I am going to close for now I do hope that you will enjoy the recipes and have a wonderful day.

lets keep it safe out there.

Hugs

Lemon Ginger Ice in Sugared Lemon Cups,Chocolate Strawberry Shortcake Cupcakes Vegan

2011-07-01T14:54:00.000-05:00

Hello, went and seen Beauty and the Beast with my daughter-in-law and her Mom and Sister and Friend of Rosa, and her daughter, it was such a wonderful day and I so enjoyed it. We stop after wards at Garrett's it has the best popcorn for those that live in and around the Chicago land area you will know about Garret's no matter what time you go there is a line. I remember when I worked downtown in the loop that is what downtown Chicago is called come holiday time you went to Garrett's and Morrow's Nut House which is long gone from Chicago area. I do not know if they are still around anywhere, but you would walk in and the nuts were hot and oh the smell and in cold winter day you would get some to take home on the bus or train or the El, it was a treat around the holiday time. From there we rode over to Taylor street, now in Chicago Taylor stree area was all Italians who lived in that area and the smells of the cooking a friend of Rosa said you could smell, it has change some but we went for the Best beef in Chicago and that is Al's Beef oh no tables in side you stand and eat but he had 3 benches outside so we were able to sit and eat our beef, the juices just run down your arm it is so good so you better have a lot of napkins to dab your arm when you pick it up to take at bite. From there we walked across the street to the Mario's Lemonade Stand well I have to say the Best in the city, I mean you have to go there. So with that said how can I not have a lemon recipe come on have to have one.

Here is a link to Garrett's Popcorn

So I have made these and I have to say Oh good and yummy and not hard to make.

****************************************************

Lemon Ginger Ice in Sugared Lemon Cups

4 lemons
1 egg white
Granulated sugar
1 C sugar
1 C water
1 inch ginger, thinly sliced
2 C crushed ice

Slice a thin round off the bottom of 4 lemons so that they can stand upright. Slice off about ¼ off the top and keep these to make the lemon lids.
Using a teaspoon, carefully scrape out the lemon pulp and juice from inside the lemons into a bowl. (This is easier to do if the lemons are at room temperature.) The membranes (the stuff around each segment) are slippery, so I used a paper towel to grab them and pull them apart from the inside of the peel. Take the lemon pulp and juice and press through a sieve to get all the juice. Discard the pulp and membranes, but reserve the juice.
Paint the outsides of the lemon “cups” and the lids with beaten egg whites (it only took 1 egg white for 4 lemons) then roll each cup in granulated sugar. Place on a freezer-safe plate and freeze for at least an hour. I made mine the morning of the dinner, though I am sure they would also be fine overnight.
Bring to a boil over medium heat 1 c. sugar, 1 c. water and about a 1" piece of ginger that has been thinly sliced. Reduce heat and let simmer about 1 minute,until the sugar has dissolved, making sure that you don’t get to the point where it caramelizes. Remove the ginger syrup from heat, cover, and refrigerate.
When the syrup has cooled, remove the ginger slices. Put about 2 c. crushed ice in a blender, pour the syrup and the lemon juice over the ice, and add zest from 1 lemon. Blend until slushy. Spoon into each of the lemon cups, and serve with the lid.

In my picture above that is the Lemon Ginger Ice

****************************

Now I have another recipe well you know me have to have more then one in my blog.

Chocolate Strawberry Shortcake Cupcakes Vegan

1 ½ cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Frosting, recipe below
1 ½ cups hulled and sliced fresh strawberries
Confectioners’ sugar, for garnish

Directions

Preheat oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.

Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth.

Pour the wet mixture into the dry mixture and mix with a fork or small whisk.

Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.

Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners’ sugar.

*Frosting

Ingredients:

4 cups confectioners' sugar, preferably organic

1/2 cup non-hydrogenated shortening (refined coconut oil at room temperature OR vegan margarine will also work)
.
1 tablespoon vanilla extract

¼ cup water

Procedure:

Combine the confectioners' sugar, coconut oil, and vanilla extract in the bowl of a stand mixer.

So I hope that you will like these recipe and try them

So have a safe Holiday and lets keep it safe out their

Vanilla Hot Chocolate( Diabetic recipe) ,Pasta Primavera ( Diabetic Recipe)

2011-06-25T09:24:00.000-05:00

Hello it has been awhile since I have posted anything, my computer bit the dust and I had to get a new one, so I am trying to learn this one, I like to know something about the computer so if something goes a little hey wired I can at least try and fine what is going on. We took the dogs to Petco 2 weeks ago the lady Donna who brought Shamus up from Anna , Illinois wanted to see him and see how he was , I think she was shock that he is a big boy, I guess his brothers and sisters are smaller. He is a happy dog and Scully and him play around a lot, they love going for rides out with us sometimes when we go out they are good in the car or truck. We celebrated Fathers Day yesterday at my youngest son Brian and daughter-in-law Maria house, with her parents Rosa & Tony and her sister Natalie and nephew Travis, my daughter Carissa and her boyfriend Benny and there friend Jason,my oldest son could not make it, he had to get up early to go to work, we seen Matthew the week before so that was nice, I so enjoy seeing my children it was nice we had Ribs, kabob's, salad, sausage, peppers, mash potatoes, broccoli, another salad and wonderful desserts, one of Brian and Maria friend's came by and also had a good time, we were sitting outside by the fire that Brian built it was nice, of course telling stories and laughing, fun time., I got together with some great friends for lunch that I went to grammar school and high school it is nice to see them and laugh, good for the soul to laugh and have good time. was suppose to go to lunch with friends that I worked with from Johnson & Johnson but could not make it this time so next month I hope I will be able to. Going to go out to dinner next month with some of the Cog Hill girls I worked with so nice to keep in touch with them.

We have been getting a lot of rain lately we loss one tree it had to be taken down what a shame it was over 30 tears old and we dug the hole and planted it. Hard to see something you did get hit by lighting and can not save it.

this was the second time this got hit by lighting the first time we were able to save it, this time they said no.

With all the rain we have been getting I did get some water 2 weeks ago

The retention pond overflowed on to my back acre this was nothing it cover 3/4 of my back acre

Here I walked out and that green box is my transformer for my eclectic it is sitting in water the stakes are for a fence we were talking about getting but who knows.

***********************************************

Here are 2 recipes for you to try and I mean they are yummy and good.

Vanilla Hot Chocolate

Ingredients
1 cup(s) milk, low fat (1%)
1 cinnamon sticks
2 teaspoon cocoa powder, unsweetened
2 teaspoon sugar
2 teaspoon water
1/4 teaspoon vanilla extract
1/4 teaspoon dark chocolate, 72% cacao, shaved

Preparation

In a small saucepan, heat the milk and cinnamon stick together over medium-low heat until scalding hot (little bubbles are forming around the edge of the pan), about 4 minutes.

While the milk is warming, put the cocoa and sugar in a mug. Add the water to the mug and stir until the mixture has the consistency of a paste.

Remove the cinnamon stick from the milk, add the chocolate mixture and vanilla to the milk, and whisk until slightly frothy. Pour the hot chocolate into the mug, top with chocolate shavings, and enjoy.

Serving size: 1 cup

Nutrient Notes: Excellent source of calcium and vitamin D; Good source of vitamin A.

Amount Per Serving
Calories: 155

Total Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 14 mg
Sodium: 119 mg
Total Carbohydrate: 22 g
Dietary Fiber: 1 g

Food Servings

Vegetable : 0

Fruit : 0

Starch : 0.5

Protein : 0

Dairy : 1

Fat : 1

************************************

second recipe

Pasta Primavera ( Diabetic Recipe)

Serves: 6; Serving size: 1 1/2 cup

Ingredients
8 oz uncooked spaghetti
2 tsp margarine
1 onion, cut into wedges
2 cups broccoli florets
2 small carrot, thinly sliced
1 zucchini, thinly sliced
1 yellow summer squash, diced
3/4 cup low-fat, low-sodium chicken broth
1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
3 Tbsp lemon juice
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 Tbsp grated Parmesan cheese

Preparation
1.Cook the spaghetti according to the package directions, omitting salt; drain well.
2.While the pasta is cooking, heat the margarine in a large skillet. Add the onion and saute about 1 minute.
3.Add the vegetables and chicken broth; stir. Cover and simmer about 6 minutes.
4.Add the parsley, basil, lemon juice, salt, and pepper. Stir and cook 1 minute more.
5.Add the spaghetti to the vegetables; toss well.
6.Sprinkle with Parmesan cheese at serving time.

Nutrition Information
Exchange/Choices
2 Starch
1 Vegetable
1 Fat

Total Calories: 225
   Calories from Fat: 52
   Total Fat: 6 g
   Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 242 mg
Total Carbohydrate: 37 g
   Dietary Fiber: 5 g
   Sugars: 5 g
Protein: 8 g

I do hope that you will enjoy these recipes and like I have said before let me know. Have a good day and lets keep it safe out there.

Delicious Praline Apple Bread Lemont Farmers Market recipe

2011-06-08T12:01:00.000-05:00

Hello, Well Lemont Farmers Market open up on Tuesday, I know that others have been open before this one, I came across a recipe for a sweet bread and I am sharing with you, this recipe is from the farmers market, I will make this . I made the BBQ chicken sandwich and I took a picture it was from the post before oh I have to say it is so good, yes great to make with left over chicken, yummy.

We hit a 100° F

yesterday, today it will get in the 90°F, then we will get cooler weather they say in the 70's and 60's my type of weather. So I have gone out in the morning to water the plants before it gets to hot, I was going to water at night but I was told not to from my Dad who use to do garden and flowers, and my Mom agreed it could cause mold, I guess it is different when it rains I do not know why but I do not do it at night.

Delicious Praline Apple Bread

1 1/2 cups chopped pecans,
divided
1 (8-oz.) container sour cream
1 cup granulated
sugar
2 large eggs
1 tablespoon vanilla extract
2
cups all-purpose flour
2 teaspoons baking powder
1/2
teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely
chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup
butter
1/2 cup firmly packed light brown
sugar

Preparation

Preheat oven to 350°. Bake 1/2 cup pecans in
a single layer in a
shallow pan 6 to 8 minutes or until toasted and fragrant,
stirring after 4
minutes.
Beat sour cream and next 3 ingredients at
low speed with an electric
mixer 2 minutes or until blended.
Stir
together flour and next 3 ingredients. Add to sour cream mixture,
beating
just until blended. Stir in apples and 1/2 cup toasted pecans.
Spoon batter
into a greased and floured 9- x 5-inch loaf pan. Sprinkle
with remaining 1
cup chopped pecans; lightly press pecans into batter.
Bake at 350° for
1 hour to 1 hour and 5 minutes or until a wooden pick
inserted into center
comes out clean, shielding with aluminum foil after
50 minutes to prevent
excessive browning. Cool in pan on a wire rack 10
minutes; remove from pan to
wire rack.

Bring butter and brown sugar to a boil in a 1-qt. heavy
saucepan over
medium heat, stirring constantly; boil 1 minute. Remove from
heat, and
spoon over top of bread; let cool completely (about 1
hour).

Sour cream is the secret to the rich, moist texture of this bread
recipe.

There's no butter or oil in the batter-only in the glaze.

Prep: 20
min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min.

Yield:
Makes 1 loaf

Ingredients

Note: To freeze, cool bread completely; wrap in plastic wrap, then
in
aluminum foil. Freeze up to 3 months. Thaw at room temperature.

***************************************************************

My one Iris open up lol I am so excited I like this iris and will get some more,

My Pansie are still holding up in this heat

I love the blue flowers so pretty.

So that is it for me today I do hope that you have a wonderful day and

Lets keep It Safe Out Their.

Ham-&-Cheese-Stuffed Chicken Breasts Diabetic Recipe also Weight Watchers Plus Points, Lemonade,BBQ Chicken Sandwich Diabetic Recipe also Weight Watchers Plus Points

2011-06-06T19:44:00.000-05:00

Hello, What a day this morning Shamus one of our dogs had a visit with Pepe Le Pew,last month the same thing, these two need to stop seeing each other, and meeting this way, I mean he does get his bath but having to take him early is hard he shakes so bad going in there, but this way he gets his nail clip also and then I go and pick him up and Scully wont leave him along so I made Scully appointment for next Monday for his bath and nails clip. this way I hope they are done for 2 months unless Shamus and Pepe Le Pew meet up once again.
Well I ma going to make this recipe tomorrow for us it is Ham & Cheese Stuff Chicken Breast, now you have to say Oh that sounds good and I even did the weight watchers plus points recipe on it so those that are doing weight watchers or watching what they eat it is a good thing.

*************************************************

Ham-& Cheese-Stuffed Chicken Breasts

1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
Mix cheese, ham, mustard and pepper in a small bowl.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Per serving: 236 calories; 7 g fat ( 2 g sat , 3 g mono ); 74 mg cholesterol; 10 g carbohydrates; 31 g protein; 1 g fiber; 287 mg sodium; 347 mg potassium.

Exchanges: 1/2 starch, 4 lean meat
Weight watchers points 6 points plus

*********************************************

Lemonade

So today I made lemonade, I made my simple syrup
which is 1 cup water and 1 cup of sugar, melt sugar over heat when melted turn off and let stand, in between time I take lemons and roll them on the counter to soften them up before cutting them to get the juice out, so I took 6 big lemons and then I took ice and add that to a glass and took some of the lemon juice and pour some in and then add some of the simple syrup and stir and tasted to see if I need more lemon juice or simple syrup and then added my cold water. I love lemonade this way.with the simple syrup you can put that in a jar and keep in the icebox and also the same with lemon juice. I like to use fresh lemons not the stuff in a bottle.
**************************************************
So if you have left over chicken I do not know about you but I will make BBQ chicken with it and put it on a bun to eat it is a great light dinner with a salad and fresh vegetables, this is a good recipe and it also is good to take on a picnic, or just to sit outside and enjoy I also add the weight watchers plus points.

BBQ Chicken Sandwich

1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce
Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
NUTRITION
Per serving: 323 calories; 8 g fat ( 1 g sat , 2 g mono ); 62 mg cholesterol; 37 g carbohydrates; 26 g protein; 4 g fiber; 729 mg sodium; 456 mg potassium.

Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 3 very lean meat, 1 1/2 fruit
weight watchers plus points 8
****************************************************
So I will post something tomorrow when I make the chicken to show you so have a good day and
Lets Keep it Safe Out Their

Hugs
Aletha

Crunchy,Slightly Nutty Pizza Crust Gluten Free, Apple Upside-Down Cake

2011-06-05T09:18:00.000-05:00

Hello, Last night I was at a party and one of the girls there who is a friend of my daughters I found out has to be Gluten free, I did not know this I felt so bad we were all suppose to bring something since this was a party, so I order a pizza and brought that, it went but then I found out that Sara can not have that because of the Gluten, I know I have a niece Cynthia who I think the world of and love this lady so much she also has to be gluten free, so I have made some recipes on my blog that are, this one of the pizza I have not but this chef has made this and got raved reviews on this pizza crust so I am going to add this to my blog like I have sad so many times let me know what you think if you try one of these recipes, I put on here.

I was suppose to bring this roasted red pepper dip with pine nuts but then I found out some are allergy to nuts so I scrap that recipe and bought the pizza, oh well.

We are finding out there are more and more people coming down with things it makes you wonder why? At least it does me.

**********************************************

Crunchy,Slightly Nutty Pizza Crust Gluten Free

two cups sweet rice flour
one-half cup tapioca flour
one-half cup quinoa flour
one teaspoon salt
one cup lukewarm water
one packet gluten-free yeast (Red Star yeast is gluten-free)
one tablespoon sugar

Half an hour before you want to make the pizza dough, pour one packet of quick-rising yeast into the lukewarm water, then stir in the sugar. Gently, stir the mixture together, then let the bowl (or measuring cup) rest on a warmed surface, such as the stove when the oven is on. Let this rest for half an hour or so, or until the yeast mixture has grown bubbly and swollen.

Mix the flours together in a bowl. Add the salt and stir well. Make a well in the center of the flour mixture, then pour the warm yeast water in. With a fork, stir the liquid into the flour, slowly, starting at the center and stirring outward. When the dough is thoroughly mixed and slightly sticky to the touch, let the bowl rest on the surface of the stove this time, for about twenty minutes. (Gluten-free dough, for hopefully obvious reasons, will not rise the way a wheat flour will. However, it’s good to let the dough rest a bit before rolling it out.)

Roll out the dough with a rolling pin, on a gluten-free-floured surface. Transfer it to a baking sheet and slide it into a 400° oven for eight minutes or so. You want the crust to feel slightly hardened, tending toward crispness. Top with your favorite pizza sauce and toppings, then slide it all into the oven again, for another ten minutes or so, or until the cheese has melted and the sauce crusty and bubbling.

****************************************************

Yesterday I was out in the garden and my lonely peony open up one flower and my one iris plant that I have in the shade is getting ready to open it is a beautiful flower and when it opens I will take a picture, this iris is a late one.

*************************************************

As a child growing up we had a golden delicious apple tree in the side yard and my mom canned and also made apple upside down cake, since you had to do something with them, she also made apple sauce and apple pies, so here is a wonderful recipe for apple upside down cake I know you will love it and you can use golden delicious apples or use granny smiths

Apple Upside-Down Cake

Topping here

4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan
4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
2/3 cup packed light brown sugar (4 2/3 ounces)
2 teaspoons juice from 1 lemon

Cake part here

1 cup unbleached all-purpose flour (5 ounces)
1 tablespoon cornmeal (optional)
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup granulated sugar (5 1/4 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
2 large eggs
6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly
1/2 cup sour cream
1 teaspoon vanilla extract

FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.

Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.

So I do hope that you will try these recipes and have a wonderful day out there and,

Lets Keep it Safe out there.

Greek Roast Chicken Recipe With Lemon And Garlic, Greek Salad

2011-06-03T11:14:00.000-05:00

Hello, Well the other day I had a taste for Chicken one of my favorites, I love Greek chicken but have never made it so I thought well it has to be easy and yes it was. I did a whole chicken, that I bought from Trader Joe's that is me it was organic since I do try to eat that way, but that is me. I used fingerling potatoes since I had them on hand and I love those potatoes they are small and good.

ROAST CHICKEN RECIPE WITH LEMON AND GARLIC

*NOTE Below*

1 large chicken (I Used an organic chicken)
potatoes ( I used fingerling potatoes)
2 lemons ( I used organic)
salt
freshly ground black pepper
oregano ( I used Greek oregano for this recipe)
1/2 - 1 cup olive oil
5 cloves garlic ( I used organic)

Clean the chicken inside and out.

Place on a greased baking tray.( I did not as you can see I used a glass baking dish)

Peel potatoes and cut them up into quarters, or slightly smaller.

Pour the juice of 2 lemons over the chicken and rub into the chicken.

Do the same with a good quantity of salt and pepper, rubbing it into the chicken.

Sprinkle the oregano over the chicken. You can also use dill or rosemary.

Peel the garlic cloves, chop finely and rub over and inside the chicken with the garlic. You can adjust the garlic to more or less depending on your preference for garlic.
Pour the olive oil over the chicken.

Place the baking tray into a preheated oven - 180C -- 350° F for about 1 1/2 hours.

Halfway through turn the roast chicken and toss the potatoes in the juices to absorb the flavours.

NOTE*
Remember to pat dry the chicken with paper towels inside and out after rinsing, also remove that piece of fat by the tail bone so your chicken is not greasy. That piece of fat will leave you a greasy chicken. and also the juices that it cooks in greasy, makes a difference.

This smells so good cooking and oh boy it was so yummy. Will I make this again yes I will, the left overs I cut up and I added them to a salad.

I made a wonderful Greek salad and oh I could eat this all the time but that is me. I did not take a picture of this sorry next time I will.

******************************************************

GREEK SALAD

tomatoes - roughly chopped
cucumber - thickly sliced
capsicum (red and green) pepper- cut in long thin strips
red onion - sliced into thin rings
feta cheese - cut into cubes or just roughly broken up
olive oil - extra virgin
salt, pepper
pinch of dried rigani or oregano
olives ( Greek olives black or dark red they look like a plum color)
vinegar (optional)

It is a good idea to make this salad a good 1/2 to 1 hour ahead of the meal, to let all the flavours infuse.

Place all the vegetables into a salad bowl as you cut them up, making sure you keep the juices of the tomatoes as you cut them and add this to the bowl.

Season with salt, pepper and a little dried rigani or oregano
Crumble the feta cheese over the top. This can be neatly cut in cubes or simply broken up and tossed into the salad . (I broke it up.)

For the Greek salad dressing, you can either use just the olive oil or olive oil and a couple of dashes of good quality vinegar. If using the vinegar, whisk the oil and vinegar together first, then pour the dressing over the salad.

Rigani is a type of oregano that grows wild in the mountain regions of Greece. It has a stronger, sharper flavour than oregano, and is used sparingly in many Greek dishes. You can find rigani at Greek food shops, or foreign food delicatessens. If not, oregano is still fine to use.

This is a simple meal but if you have some crust bread oh boy that is wonderful to go with this and you have a wonderful dinner.

*************************************************

Well we got the patio table and chair's put together, our oldest son Thanks Matt came over and help my husband Dennis put them together, Matt girlfriend Claudine and I left and went to look at needlework at this one shop in town, we were gone about 1 and half hours I figured it was safe to come back by them. It was. So now I can or we can sit outside in the spring and enjoy the day or evening, so we are eating outside some, a lot depends on the weather, right now we do not have the flies bothering us and the dreaded mosquito's so it is nice time and I look at my yard and enjoy the flowers. I am hoping if we do not get any rain tomorrow that I can finally get the garden turned over darn rain I love the rain we need it but I need to get a vegetable garden in. I love picking vegetables in august from the garden, I do all organic gardening but that is me, I guess it was the way I was raised my Dad always did organic gardening and so forth from his family.

I was not able to cut grass for almost 2 weeks and I cut my grass high all the time, so I had to cut out work what I mean by that is I have a tractor to cut my lawn since I have 2 acres of land to maintain, it is not a lot but when you are doing it it seems like a lot and so I did this it took me a while but low and behold I got stuck so I called my youngest son up and ask him what time do you go into work he does a swing shift where he works so I never know what shift he is on, he said he could come over and he got me out, my neighbor said she would help so she put her boots on and Brian did it all, Thanks Brian, so I just say put it in the shed, so yesterday it dried up some so I went out and re cut the grass it looks so much nicer now, they are talking more rain coming in so will have to wait and see.

So last night I went to watch my daughter play ball of course I did not fine the field at first and called her and nothing and then I called her boyfriend and nothing and then her best friend and nothing, then I spotted the ball field lights on and so went over there, I told her I was coming but I sat in the car and watch, it started to rain but they stilled played, they won, Yea, so then I left she called me and said I thought you were coming I said I did I sat in the car because of the rain she said good idea. So next week I hope she has an earlier game. I love going to the ball games it is so much fun to watch. I know sometime this summer we will go to see the Joliet Slammers play in Joliet, Illinois, nice ball field.

Well that is what is happening with me so far, I do hope you will try these recipes I think you will like them.

Since the grilling season is now I guess I will be doing some grilling, so I will close for now have a good day and lets Keep it Safe out their.

Rhubarb and Strawberry Empanadas,Basic sweet pastry dough for empanadas,Heirloom Tomato Salad W/ White Balsamic Dressing (Diabetic recipe),Alice Waters Strawberry Shortcake with Cream Biscuits

2011-05-28T22:03:00.000-05:00

Hello, this spring in my part of this wide world has been a cold and wet spring, I have not had a chance to get the garden turn over so I will have to wait till June, vegetables will get in late, but I hope to get them in. I have some flowers to also get in the ground, the other day I took a ride to my sisters house and her neighbor across the road was having a plant sale, so I came home with 2 mums and 2 iris plants so I was thrilled Yea. Tomorrow I am making lemon bars I have that recipe posted I have my lemons ready and I am also going to add some lime' s also so I have them in the kitchen, I love limes and lemon's. What comes to your mine when you think of the month of June I think of Strawberries and the lovely red berries and there wonderful taste. I made Alice Walters Strawberry Shortcake with Cream Biscuits that is the first picture on this blog for the month of June. I have posted that recipe in 2010 I made them for my daughter last year for her birthday and brought it to her work to surprise her, so I will post them again, I do hope you will try making it and letting me know what you thought of them it is a favorite of mine. I also love empanadas those cute little lovely pies you can do so much with, this time I made them with Rhubarb and strawberry, they are so good and really good served with whipping cream oh yummy. I made these a couple of weeks ago, rhubarb is in season now and oh what a exciting time to use fruit that is in season, so this is another one I hope you will try. That is the last picture at the top of this blog. The center picture is Ice Tea, since June is also National Ice Tea month, I think because we associate it with warm weather and sitting outside in the shade having a fresh glass of lovely ice tea, they are so many ways to fix ice tea and so many flavors, so make you self a picture of your favorite Ice tea and sit and enjoy it with a good book outside in the fresh air, or with good company and a wonderful lunch or dinner to go with it.

I love tomato and also a wonderful dressing to go with them . So here is a lovely salad and I think you will wonder what melon balls with the tomatoes, I think you will be surprise how good this is.

*****************************************************

Heirloom Tomato Salad W/ White Balsamic Dressing (Diabetic recipe)

1 pint mixed heirloom tomatoes cut to various sizes
2 tsp. micro basil or basil leaf
1 tsp. aged sherry vinegar
1 tbsp. extra virgin olive oil
Sea salt to taste
½ cup cantaloupe, small melon baller
Cracked black pepper to taste

Directions
1.Cut tomatoes to specified shapes and keep each type separate.
2.Ball the melon.
3.Dress and season each component separately before plating.
4.Plate and finish with basil, dressing, aged sherry vinegar, sea salt and fresh cracked pepper.

Servings Per Recipe: 8
Serving Size: ½ cup
Amount Per Serving
Calories: 27
Fat: 2g
Carbohydrates: 3g
Fiber: 1g
*********************************************************

Rhubarb and Strawberry Empanadas

15-18 medium or 25-30 small sweet empanada discs made from basic sweet pastry dough

3 cups chopped rhubarb
3 cups chopped strawberries
1 cup sugar
2 tbs orange juice
1 tbs cornstarch
1 egg, yolk and white separated and lightly whisked
½ cup demerara sugar(or turbinado sugar)

Combine the rhubarb, strawberries, sugar, orange juice and cornstarch in a large bowl, mix well and let rest for an hour.
Drain the liquid from the strawberries and rhubarb.
To assemble the empanadas spoon the rhubarb and strawberry mixture on the center of the empanada disc.
Brush the edges of the empanada disc with the egg whites.
Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.
Sprinkle the demerara sugar on the top of the empanadas.
Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.
Serve either warm or cold with whipped cream.

******************************************************

Basic sweet pastry dough for empanadas

3 cups all purpose flour
¼- ½ cup sugar
Pinch of salt
2 sticks butter or 16 tbs, cut into 16 pieces
2 eggs
2-4 tbs cold water

Mix the flour, sugar and salt in a food processor.
Add the butter, eggs and water until a clumpy dough forms.
Knead the dough for a few minutes.
Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas .
Use the empanada discs immediately or store in the refrigerator or freezer to use later.

****************************************************
Alice Waters Strawberry Shortcake with Cream Biscuits

4 cups strawberries, hulled and sliced
1/4 cup sugar

Topping:

1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sugar, or to taste
6 baked 2-inch Cream Biscuits (recipe below)
Powdered sugar (optional)

In a medium bowl, combine the strawberries and sugar.

In a standing mixer with the whisk attachment, whip together the cream, vanilla and sugar until it starts to form soft peaks.
Slice the Cream Biscuits in half. For each biscuit, spoon the strawberry mixture onto the bottom half, and add a dollop of whipped cream. Top with the other biscuit half, and dust it with powdered sugar.

Cream Biscuits

1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons sugar (optional)
2 teaspoons baking powder
6 tablespoons (3/4 stick) cold butter, cut into small pieces
3/4 cup heavy cream

Preheat the oven to 400 degrees F.
In a large bowl, combine the flour, salt, sugar (if using) and baking powder.
Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas.
Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and stir with a fork until the mixture just comes together. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.
Cut six 2-inch circles or squares out of the dough. Re roll the scraps, if necessary.
Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream.
Bake for 17 minutes or until golden and done.

So there are some lovely going into June dishes you can try and enjoy them and think back to when you were a child when was the first time you had a strawberry shortcake and oh how you enjoyed those lovely red fruit, did you help to make it or did you help to pick them?

So have a wonderful day and lets keep it safe over this end of May holiday.

Please take a moment of silence to honor all our service Men and Woman who keep us free in this big wide world and say a prayer for those that have come and go and who are fighting to keep us free.

Hugs

Shamus and Scully,Crostini With Sun-Dried Tomatoes ( vegan recipe),Growing Lavender

2011-05-18T18:52:00.000-05:00

Hello I hope everyone is having a wonderful day, one of the lady's that my husband works with ask to see pictures of the dogs, we adopted one of them from her part time job that she also holds, beside her regular job.

*********************************************

I made this recipe and I forgot to take pictures sorry about that.

Crostini With Sun-Dried Tomatoes ( vegan recipe)

6 sun-dried tomato halves
1/3 cup roasted red peppers (about 2 peppers) (I did my own on the grill)
4 roasted garlic cloves, chopped or mashed
1 Tbsp. finely chopped fresh basil or 1 tsp. dried ( I used fresh since I have it in a pot on my counter)
1/8 tsp. black pepper
1 sweet baguette or Italian loaf, cut into 1/2-inch-thick slices

Pour boiling water over the sun-dried tomatoes and set aside until softened, about 30 minutes.
Pour off the water (it can be saved and used in place of vegetable stock in other recipes) and coarsely chop the tomatoes.
Chop the roasted red peppers and add to the tomatoes, along with the garlic, basil, and pepper. Let stand 30 minutes.
Place the bread on a baking sheet and toast in an oven heated to 350°F until the outside is crisp—10 to 15 minutes.
Remove from the oven and cool slightly, then spread each piece with the tomato mixture.

I will make this again but I love sun dried tomatoes and roasted red peppers and they are so easy to do on the grill. the roasted red peppers.

*******************************************************

Shamus waiting for Scully

Scully singing once again

Scully

Playing King of the Hill

Playing he loves to go after Scully, they get along so good together.

************************************************************

I am going to rototiller a patch for my lavender and make a lavender garden I love lavender and it will get plenty of sun of the back acre. I also want to make another patch for other flowers.

So I did some looking up to see how to grown lavender in my zone so this is what it says for me in Zone 5

Growing Lavender

Lavender plants will tolerate many growing conditions, but it thrives in warm, well-drained soil and full sun. Like many plants grown for their essential oils, a lean soil will encourage a higher concentration of oils. An alkaline and especially chalky soil will enhance lavenders fragrance. While you can grow lavender in USDA Zone 5, it is unlikely you will ever have a lavender hedge. More realistically you can expect to have plants that will do well when the weather cooperates and to experience the occasional loss of a plant or two after a severe winter or a wet, humid summer.

Lavender is a tough plant and is extremely drought resistant, once established. However, when first starting you lavender plants, don't be afraid to give them a handful of compost in the planting hole and to keep them regularly watered during their first growing season.

It is dampness, more than cold, that is responsible for killing lavender plants. Dampness can come in the form of wet roots during the winter months or high humidity in the summer. If humidity is a problem, make sure you have plenty of space between your plants for air flow and always plant in a sunny location. Areas where the ground routinely freezes and thaws throughout the winter will benefit from a layer of mulch applied after the ground initially freezes. Also protect your lavender plants from harsh winter winds. Planting next to a stone or brick wall will provide additional heat and protection.

You can always grow your lavender in pots and move it to follow the sun or even bring it indoors for the winter. Keep in mind that although lavender has a large, spreading root system, it prefers growing in a tight space. A pot that can accommodate the root ball with a couple of inches to spare would be a good choice. Too large a pot will only encourage excessive dampness.

Insure that the pot has plenty of drainage. To prevent water pooling in the pot, place about an inch of loose gravel at the bottom. Rot root is one of the few problems experienced by lavender plants. Use a loose, soilless mix for planting and remember that container grown lavender will require more water than garden grown plants. How much more depends on the environment and the type of pot. Water when the soil, not the plant, appears dry and water at the base of the plant to limit dampness on the foliage. Compact varieties make the best choices for containers. Some to try are L. angustifolia ‘Nana Alba’ and Spanish lavender (L. stoechas subsp. pedunculata)

So this is what I am going to try wish me luck

I treated my self the other day to some flowers and this is what I got I love iris and peony's so I bought both and put them in a Vase in the kitchen.

*********************************************************

The other day my neighbor called me her daughter was doing some computation for ice skating so we went to the rink to watch her she got 1st place I was so happy to see this so I took a picture of her well more then one but here is our future Olympic skater, that is her dream to try out for that.

She is 8 years old and she is with her trainer

She is such a wonderful skater and her younger sister also is doing skating, I am sure there brother will also take it up.

There Father and Mother made an ice skating ring in the yard during the winter so they could practice it was so nice to see them skate.

****************************************************

Had lunch with some girls I went to grammar school and high school so long time ago, it was so nice to catch up and we are going to do this again but we will pick a different resturant each time. That is nice.

We talked abnout getting together maybe once a month. I am sure we will get more as we go along.

So I am going to close for now, and I hope that you have a good day and lets keep it safe out there.

Happy Mothers Day,Tres Leche Cake (Three Milks Cake)Vegan Recipe

2011-05-08T18:43:00.000-05:00

I am just dropping a note to wish all the Mom's a Very Happy Day, it is sunny here in Northern Illinois and I was out taking some pictures of my flowering trees in my yard and some of the flowers I have in pots and some I need to put in posts and the ground.

This is a Sargent Crab it is next to my garage

Here is a close up of the blooms of the Sargent Crab

I also have one on the side of my house of the Sargent crab it is so beautiful when in bloom

In my back yard I have 2 crab trees one is call snowdrift and the other is called one I do not remember what it is called

Close up of the snowdrift

This is one right next to my patio

Here is a close up of it next to my patio

We went for a ride today it was nice out and tomorrow I will get some planting done also have to start cutting the grass, I also have to get the tiller out of the shed and turn the garden over for the vegetables, I just looked they are talking rain , so if that happens no turning the ground over but if it holds off till late afternoon I will get it done.

**********************************************

I do have a recipe for you

Tres Leche Cake (Three Milks Cake)Vegan Recipe

For the Cake:
1 3/4 cups pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup Earth Balance margarine
1 cup sugar
2/3 cup water
2 Tbsp. vanilla
1 Tbsp. apple cider vinegar

For the ‘Milk’ Mixture:
2 Tbsp. cream of coconut
2 Tbsp. coconut milk
2 cups plain soy milk
2 cups Rich’s nondairy whipping cream
2 tsp. lime juice (optional)
Vegan whipping cream
Mixed berries

Preheat the oven to 350°F.
Grease and flour an 8-inch cake pan.
Line the pan with parchment.

In a medium bowl, sift together the flour, baking powder, and baking soda.
In a separate smaller bowl, whisk the salt, margarine, sugar, water, vanilla, and vinegar until blended.
Pour the wet mixture into the dry mixture, whisking until smooth. Pour the batter into the cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 5 to 10 minutes. Remove the cake from the pan and allow to cool.
Cut the cooled cake in half horizontally so that it forms two thinner cakes and place the bottom half back into the pan.
In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary.
In a medium saucepan, whisk together the coconut mixture, soy milk, and nondairy whipping cream until smooth. Add the lime juice if desired. Stirring occasionally, bring the "milk" mixture to a boil. (The "milk" mixture has to reach a full boil prior to being poured over the cake; otherwise it will not soak into the cake.)
Using a small cup or pitcher, pour the hot "milk" mixture over the bottom half of the cake, press with a spatula until the "milk" is absorbed, and then add a little more milk. Replace the top half of the cake and pour the "milk"” over the cake. Gently press the top with a spatula until the "milk" is absorbed. Add a little more "milk" and press with the spatula until the remaining "milk" is almost absorbed. Let the cake soak for at least 30 minutes. After the cake is cool, refrigerate until ready for garnishing.
Whip the vegan whipping cream and top the cake with it. Add the berries decoratively. Keep refrigerated.

Makes 8 servings

So I hope that you have a wonderful day and lets keep it safe out there

Hugs

Morning Glory Muffins, Chicken Piccata

2011-04-28T18:53:00.000-05:00

Hello I hope everyone is doing well, Well I made some muffins this morning and they really turn out Great, I do hope that you will try them I think, I know you will love them and they fill you up.

I hope everyone had a wonderful Easter, I went out to eat this was the first time ever eating at a restaurant,for a Holiday event we went to one of my favorites in the area Cooper Hawks in Burr Ridge, I met up with my daughter and oldest son and his girlfriend and my daughter's boyfriend and a friend of his. We have a really nice time I order the grouper fish with a pistachio crust oh so good and we had drunken shrimp also and wine, it was a really nice time, my youngest son could not make it he had to work that night with his job so it was important for him to sleep, his wife brought him food home from her grandmothers house where she spent Easter. My daughter in law stopped over before going on to her grandmothers to wish us a Happy Easter and drop off a lily that I will put in the ground, my daughter brought over flowers for me so pretty and my oldest son pay for the meal, which was not cheap. So Easter was nice I was with my family and that is important to me. So here is the morning glory muffins recipe I really hope you will try them.

**********************************************

Morning Glory Muffins

1 cup whole-wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups grated carrots, (4 medium)
1 apple, peeled and finely chopped
1/2 cup raisins
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions
1/2 cup apple butter
1/4 cup canola oil
1 tablespoon vanilla extract
2 tablespoons finely chopped walnuts, or pecans
2 tablespoons toasted wheat germ

Preheat oven to 375°F. Coat 18 muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

cut open so you can see the inside.

Per muffin: 163 calories; 4 g fat ( 0 g sat , 2 g mono ); 12 mg cholesterol; 29 g carbohydrates; 3 g protein; 2 g fiber; 154 mg sodium; 149 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 starch, 1/2 fruit, 1/2 other carbohydrate, 1 fat

I made another recipe today that I talked to with one of the ladies I use to work with and I told her I will make it and take pictures oh this is so good another one you have to try.

I am a bigger lover of chicken so this is right up my alley I will make rice pasta to serve with it and we have a wonderful meal for dinner tonight.

Chicken Piccata

2 large lemons
4 boneless, skinless chicken breasts (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat, and prepared according to illustrations below
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small shallot , minced (about 2 tablespoons) or 1 small garlic clove, minced (about 1 teaspoon)
1 cup chicken stock or canned low-sodium chicken broth
2 tablespoons small capers , drained
3 tablespoons unsalted butter , softened
2 tablespoons minced fresh parsley leaves

Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.

Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.
Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Saute cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
Add shallot or garlic to now-empty skillet and return skillet to medium heat. Saute until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.

Slicing the Cutlets

This will yield two pieces, each between 3/8 and 1/2 inch thick.

They are talking some nice weather coming tomorrow I sure hope so it has been raining all week, but the trees and grass and flowers and birds ans etc like this from the cold winter months we had.

So i hope you will have a wonderful day and

Lets Keep it Safe Out There

Hello Happy Easter, Sweet Cherry Pie

2011-04-24T06:43:00.000-05:00

Hello and I wish everyone a very Happy Easter today. I manage to get some grass cut on Thursday and then we had rain all day on Friday but I did not care the grass that I wanted cut is done so when I look out it is so green and nice to look at. I was so sad only one of my daffodil came up this year so in the fall I will plant more and hope who ever is eating them will leave them alone. I have been planning my fall garden ideas so I took a picture of one lonely daffodil.

Lonely Daffodil

We have been running around looking for a couch for the family room who knows if we will buy he loves to shop Ugh shopping I do not, I like to go in see what I like and buy, why go from the north side to the south side looking , but that is what we have done, I finally said I will not go anymore fine something let me know., Well Shamus are Lab/boxer mix loves going over into the retention pound next door to us and looking into it, I know he will jump in there one day so we have to get a fence to keep him in the yard, he thinks he is a jumper jumping so high towards a tree the squirrel was sitting there watching it is like he is saying hey goofy you can not get me, and there is Shamus saying oh watch me and jumping so then he gets upset and starts to chew a branch I said no and he look at me and went back I said no again and raised my voice and then he knew I ment it and walked away and turning back and looking at that squirrel in the tree.

This picture of the sky was taken on Wednesday of last week before the rain came on Thursday night into all day friday I love the colors.

Taken 6:00 am

Here is some of my spinach and basil comming up in the pot I have on the patio.

Spinach and Basil

I love spanich never liked it when I was small but gee there was a lot of things I would not eat when I wias small but do now lol how we change so much and fine out wow this stuff is good.

I have not really been doing any cooking this pass week since running so much but I do have a recipe for you.

***********************************************

Sweet Cherry Pie

Makes one 9-inch pie serving 8

*Note on Bottom*

Crust:

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus more for work surface

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons (1 1/2 sticks) cold unsalted butter , cut into 1/4-inch pieces

1/2 cup cold vegetable shortening , cut into 4 pieces

1/4 cup vodka , cold (see note)

1/4 cup cold water

Cherry Filling

2 red plums , halved and pitted

6 cups (about 2 pounds) pitted sweet cherries or 6 cups pitted frozen cherries, halved (see note)

1/2 cup sugar (3 1/2 ounces)

1/8 teaspoon table salt

1 tablespoon juice from 1 lemon2 teaspoons bourbon (optional)

2 tablespoons instant tapioca , ground (see note)

1/8 teaspoon ground cinnamon (optional)

2 tablespoons unsalted butter , cut into 1/4-inch pieces

1 large egg , lightly beaten with 1 teaspoon water

FOR THE PIE DOUGH:

Process 1½ cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening; process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 equal balls and flatten each into 4-inch disk. Cover each with plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Remove 1 disk dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Refrigerate until dough is firm, about 40 minutes.

FOR THE FILLING:

Adjust oven rack to lowest position, place baking sheet on oven rack, and heat oven to 400 degrees. Process plums and 1 cup halved cherries in food processor until smooth, about 1 minute, scraping down sides of bowl as necessary. Strain puree through fine-mesh strainer into large bowl, pressing on solids to extract liquid; discard solids. Stir remaining halved cherries, sugar, salt, lemon juice, bourbon (if using), tapioca, and cinnamon (if using) into puree; let stand for 15 minutes.

Transfer cherry mixture, including all juices, to dough-lined plate. Scatter butter pieces over fruit. Roll second disk of dough on generously floured work surface (up to ¼ cup) to 11-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges with egg mixture. With sharp knife, make 8 evenly spaced 1-inch-long vents in top crust. Freeze pie 20 minutes.

Place pie on preheated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble around the edges and crust is deep golden brown, 30 to 40 minutes longer.

Transfer pie to wire rack; let cool to room temperature so juices have time to thicken, 2 to 3 hours. Cut into wedges and serve.

Keys to Juicy, Sweet-Tart Cherry PieWhile some fruits (like blueberries) gush excess juice when baked into a pie, sweet cherries like Bing suffer the opposite problem: Their firm, meaty flesh holds on to juice and can lead to a too-dry filling.

HALVE CHERRIES

Halving the cherries exposes their dense, meaty flesh and helps them release more juice than if left whole.

GET PLUMMY

To add tartness and juiciness, puree 1 cup cherries with 2 plums. Strain, adding the liquid to the halved cherries and discarding the solids.

SKIP THE LATTICE

A traditional lattice crust allows too much moisture to evaporate during baking; a closed crust helps keep juices inside.

Technique

Cherry Pickin's When you set out to make a cherry pie, there are three main options for the cherries.

SOUR

Fresh sour cherries are prized in pies, but they're rarely available in supermarkets.

JARRED

Sour Morello cherries in a jar can be hard to find, even through mail order.

SWEET

Fresh Bing cherries are more readily available, but their sweet, dense flesh is challenging.

*Note*

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie dough and will require more flour to roll out (up to 1/4 cup). The tapioca should be measured first, then ground in a coffee grinder or food processor for 30 seconds. If you are using frozen fruit, measure it frozen, but let it thaw before making the filling; if you don’t, you run the risk of partially cooked fruit and undissolved tapioca.

So I hope that you will try this recipe and enjoy it and as always let me know if you do like or not like a recipe. Have a wonderful day and lets keep it safe out there.

Birthday tags, Butterscotch Pie Recipe-Gluten Free-Sugar Free

2011-04-12T14:32:00.004-05:00

Hello I hope that everyone enjoyed the weekend, it was nice here in Northern Illinois, Yesterday was my Birthday on the 11 and I was Bless with so many Happy Birthday Wishes from family and friends, I want to say Thank You. This one group I belong to made me some tags and I am going to put them on here, that was so sweet of them, my sister made me one and sent me a beautiful e card. My brother email me, my daughter called me and we are going out to dinner to celebrate my birthday with one of my sons, my other son is also taking me out for a dinner yea so I will have 2 birthday dinners, nice I love that. My youngest son and daughter-in-law gave me 2 bunches of flowers so pretty and edible fruit, oh I was so happy to see that, never had one so it was nice. I came in side I trim one evergreen bush out front will do some more tomorrow morning, I have so many to trim and then I need to trim the bushes in the back and get the mulch down.

This is the site I belong to and where I learn to make these beautiful tags if you would like to join and learn also
http://psp4all.com/

*****************************************************************

Butterscotch Pie Recipe-Gluten Free-Sugar Free

1 cup cashews, raw

1 1/2 cups dates, chopped

3/4 teaspoon salt

1 teaspoon butterscotch flavoring

4 1/2 tablespoon cornstarch or arrowroot

3 cups water

2 tablespoon brown sugar (optional, if you have a real sweet tooth!)

Topping

1/2 cup pecans, toasted

1/2 cup carob chips, barley malt sweetened, or dairy free chocolate chips

Blend cashews with 2 cups of water until smooth.

Add remaining pie filling ingredients except water, and blend until very smooth and creamy. Pour mixture into a saucepan.

Put last cup of water into the blender and blend. (This step cleans out your blender, and you don’t end up wasting any of the yummy pie filling!) Pour into saucepan with the first blended mixture and cook over medium heat until thick, stirring constantly.

Pour into pre-baked pie crust. (Easy Pie Crust) works the best. Chill until filling is set.

When ready to serve, sprinkle with toasted pecans and carob chips or carob curls.

TIP: To serve lots of people, you can make this into bars by pressing the crust into a 9 x 13 pan instead of a pie plate.

TIP: If you don't have cashews or have a nut allergy, leave out the cashews and replace 1 cup of water with 1 cup of soy creamer.

So that is it from me today have a wonderful day and lets Keep it Safe Out There.

Apple-Pecan Muffins Diabetic recipe, Fruit Swirl Coffee Cake Gluten free

2011-04-09T09:25:00.000-05:00

Hello today is Saturday and I made these muffins this morning. Boy does the kitchen smell good, the dogs keep going over to the counter and sticking there noses up so I have to keep telling them get out of there. Our Lab will jump up there if you are not watching so when I cook and bake I have to watch him so what I did I put him in the family room and put a barrier up so he can not go into the kitchen. So that will be my breakfast 1 muffin with a cup of coffee and 1/2 glass of skim milk. They will keep me going till lunch. My niece in California said they got snow today, it wont last but they live in Southern California, I am waiting to see the pictures, I am sure my brother will take some or let us know about it. So here is the recipe I do hope that you will try it and I have to say it is yummy not sweet except for the apple that you bite into, so this I will make again and it is good for Diabetic to help with there sugars.

Apple-Pecan Muffins

*NOTE*

* I did not use the cooking spray I used muffin papers and that was fine, came right out)*

cooking spray

2 tablespoon sugar, brown, firmly packed

1/4 cup(s) nuts, pecans, chopped

1/2 teaspoon cinnamon, ground

1 cup(s) flour, all-purpose ( my four that I used is King Arthur Flour)

1 cup(s) flour, whole-wheat pastry, or whole-wheat flour ( I use King Arthur Flour)

1 teaspoon baking soda ( I used organic)

1/2 teaspoon salt

3/4 cup(s) sugar, brown, firmly packed

1/4 cup(s) oil, canola

2 large egg(s)( I used organic)

1 cup(s) applesauce, unsweetened (all natural)

1 teaspoon vanilla extract

3/4 cup(s) buttermilk, low-fat

1 apple(s), such as golden delicious, cored, peeled, and cut into 1/4-inch pieces( I used an organic apple with peel)

Getting ready to put in Oven

Preheat the oven to 400 F. Coat a 12-cup muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans, and cinnamon. Set aside.

In a medium bowl, whisk together both flours, the baking soda, and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan, filling each one about 2/3 full and sprinkle evenly with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container for up to 3 days, or freezing.

Serving size: 1 muffin.

Number of servings: 12

Amount Per Serving

Calories: 213

Total Fat: 8 g

Saturated Fat: 1 g

Cholesterol: 36 mg

Sodium: 236 mg

Total Carbohydrate: 35 g

Dietary Fiber: 2 g

Protein: 4 g

Just came out of the oven, don't they look good.

*********************************************************

Here is another Gluten free recipe that is good

Fruit Swirl Coffee Cake Gluten free

4 eggs

3/4 cup milk

1/2 cup butter, melted

2 teaspoons vanilla

1 box Bisquick® Gluten Free mix (3 cups)

2/3 cup granulated sugar

1 can (21 oz) fruit pie filling (any flavor)

1 cup powdered sugar

2 tablespoons milk

Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.

In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.

Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.

Nutrition Information

Calories:240; Calories from Fat:60; Carbohydrate Choice:3; Cholesterol:60mg; Fat:1 1/2; Other Carbohydrate:1 1/2; Potassium:70mg; Sodium:280mg; Starch:1; Total Carbohydrate:41g; Total Fat:7g; Monounsaturated Fat:2g; Protein:3g; Saturated Fat:4g; Sugars:24g; Fats & Oils:1tsp;

So there are two recipes I hope that you will try them and let me know.

Dennis made oatmeal this morning with apples and cinnamon and said here have some I said I have muffins I made. So he ate the oatmeal and he said he will have a muffin latter. I will keep one out and freeze the others.

So that is it for the day have a happy day and lets keep it safe out there.

Easy Tomato Sauce, Portobello Lasagna Roll Ups, Brownie Ganache Torte with Raspberries GlutenFree

2011-04-08T13:32:00.000-05:00

Hello, well I made those Portobello Lasagna Roll Ups along with the Easy Tomato Sauce, and I have to say they are good, this is great during lent or if you want to do meatless meals, I also have another Gluten free yummy dessert with Easter coming up or a birthday yummy.

It has been raining here today in Northern Illinois and it is still misting out there. So I do hope you will try these recipes and let me know what you think.

Portobello Lasagna Roll Ups

Just took it out of the oven

12 pasta, lasagna noodles, whole wheat ( I use dreamfield pasta)

2 teaspoon oil, olive

12 ounce(s) mushrooms, portobello, chopped

1/2 teaspoon salt

4 cup(s) tomato sauce

15 ounce(s) cheese, ricotta, low-fat, (1 container)

10 ounce(s) spinach, frozen chopped, thawed, drained, and squeezed dry (1 package)

1 large egg(s), lightly beaten ( I use Organic eggs)

pepper, black, freshly ground

1 pinch nutmeg, ground( I used fresh so I grated it myself)

1/4 cup(s) cheese, Parmesan, freshly grated ( I do my own grating)

3/4 cup(s) cheese, mozzarella, part-skim, shredded ( I do my own grating)

Preheat the oven to 375 degrees.

Cook the noodles according to the package directions. Drain them well and spread them out onto a sheet of aluminum foil or wax paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt, stir in 1 1/2 cups of the tomato sauce, and simmer for 2 minutes.

In a medium bowl, combine the ricotta, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and the nutmeg.

Spread 1 cup of the remaining tomato sauce on the bottom of a 9 x 12 inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, then roll the noodle and place it into the baking dish. Repeat with the remaining noodles, ricotta mixture, and mushroom mixture. Spread the remaining 1 1/2 cups tomato sauce over the lasagna rolls. Top with the Parmesan and mozzarella, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Serving size: 2 rolls

Number of servings: 6

One roll I took out and it was good

Amount Per Serving

Calories: 500

Total Fat: 18 g

Saturated Fat: 7.5 g

Cholesterol: 76 mg

Sodium: 1110 mg

Total Carbohydrate: 56 g

Dietary Fiber: 12 g

Protein: 26 g

*************************************************************

Easy Tomato Sauce

1 tablespoon oil, olive

1 medium onion(s), finely chopped

2 clove(s) garlic, minced

2 can(s) tomato(es), whole (28 oz. each), drained and chopped

3 tablespoon tomato paste

1 teaspoon oregano, dried

1 bay leaf

salt, to taste

pepper, black, to taste

In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

Makes 3 cups.

Serving size: 1/2 cup

Number of servings: 6

Amount Per Serving

Calories: 94

Total Fat: 3 g

Saturated Fat: 0.3 g

Cholesterol: 0 mg

Sodium: 476 mg

Total Carbohydrate: 14 g

Dietary Fiber: 3 g

Protein: 2.5 g

******************************************************

Brownie Ganache Torte with Raspberries

1 box (16 oz) Betty Crocker® Gluten Free brownie mix

1/4 cup butter, melted

2 eggs

1/3 cup whipping cream

1/2 cup semi-sweet chocolate chips

1 cup fresh raspberries or sliced strawberries

Heat oven to 350°F. Spray bottom only of 8-inch spring form pan with cooking spray.

In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.

Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.

In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

Calories:270; Calories from Fat:100; Carbohydrate Choice:2 1/2; Cholesterol:55mg; Fat:2; Other Carbohydrate:1 1/2; Potassium:60mg; Sodium:110mg; Starch:1; Total Carbohydrate:38g; Dietary Fiber:1g; Total Fat:11g; Monounsaturated Fat:2 1/2g; Protein:2g; Saturated Fat:7g; Sugars:27g; Fats & Oils:1tsp;

I have some lettuce coming up and some spring onion and spinach coming up on my patio Yea I am so happy to see that.

So I hope you have a good day and lets keep it safe out there.

8 Tipes on Gluten Free if eating out., How to get started on Gluten Free Diet, Gluten-free Peanut Butter,Lemon Coconut Bars (dairy-free)

2011-04-07T13:51:00.003-05:00

Hello, I know a few people who have to be Gluten free and I do try and put some recipes for them on here. But have you ever wonder what if you go out to eat, do they have Gluten Free Menu, well you can fine out what restaurants do you just type in Gluten Free Resturants, I am sure there could be some to those that live over on the other side of the ocean from the States.

8 Tips if you are new to GF eating out:

1. If possible, do some research before you go out. There are lists of restaurants that cater to GF customers on the Internet. Many restaurant put their menus on their websites.

2. Choose a restaurant with a GF menu when you can. You'll get more choices and a better chance of a safe meal.

3. Start with the basics. Tell your serve you can't have anything that contains, wheat, barley, rhy, or most oats. Also mention flour, bread, crumps, croutons, soy sauce, and malt.

4. If your server does not seem to understand, ask to speak with the manager, or chef. You might be amazed at how accommodating chefs can be.

5. You usually fine something GF on a menu and options are growing. If nothing seems appealing, plain grilled chicken, a baked potato, and a salad with out croutons are always a good choice.

6. Be specific. Explain that your chicken needs to be cooked in a clean pan or a section of the grill. Point out that croutons can't be picked off a pre made salad.

7. The risk of cross-contamination is ever present. Always tell the serve about your diet needs.

8. After ordering, relax and enjoy your meal. If all goes well, you'll have a place you can return to. And tipping well doesn't hurt!

************************************************************
Getting started on the gluten-free diet can be easy. Here are some simple steps to guide you:

Concentrate on the familiar foods you can eat. These include:

Fresh fruits and vegetables

Meat and fish that have not been breaded, marinated or processed.

Rice, corn and potatoes

Eggs,nuts (in shells or unshelled), beans and legumes
Fruit juices, unflavored milk, whole and ground coffee beans, unflavored tea.
Oils, including canola oil.
Plain does not have to mean bland. Plain spices and herbs are gluten free so use them to add flavor to your food.

Learn which grains to avoid. These contain gluten and are not safe:

Wheat. This includes spelt,kamut, triticale, semolina (durum wheat), farina, einkorn, bulgar, couscous, graham, modified wheat starch, wheat starch, wheat germ, wheat bran, whole wheat, cracked wheat, cake flour, matzo flour and matzo meal. Buckwheat is gluten free (see below). Wheat will be clearly labeled on all packaged food regulated by the FDA.

Rye. This grain is mainly used in bread. Except for rye flavoring, there are few, if any, ingredients made from rye.
Barley. In addition to the grain, barley is often used to make malt flavoring, which you have to avoid. Although not required to do so by law, many companies clearly label malt flavorin
* Oats do not contain gluten but are usually cross-contaminated by wheat. Only oats specifically labeled "gluten free" are safe.

Learn which grains are gluten-free and how to include them in your meals. These grains are versatile and nutritious.
Rice , Montina , Corn ,Quinoa, Amaranth ,Teff , Buckwheat (kasha), Sorghum
Soy (Soy sauce fermented from wheat is not gluten free.)

Learn about gluten-free flours.

All the gluten-free grains are ground into flour. Gluten-free flour is also made from potatoes, tapioca, nuts and beans. You can buy them in health foods stores and increasingly in supermarkets and on the Internet. There are numerous gluten-free cookbooks and you will find gluten-free recipes in cookbooks you already use. Some of your old recipes may already be gluten-free or easily adapted to be gluten free.

There are also easy-to-use gluten-free baking mixes for breads, cookies, cakes, muffins and other baked goods. Specialty companies even offer ready-made baked gluten-free products including bread, cookies, cakes, muffins, bagels, tortillas, pizzas and many more.

Don't count out pasta.

A variety of gluten-free pastas are now available including those made from rice, corn, quinoa and buckwheat. (Buckwheat noodles are also called Soba noodles. Read the label to make sure they are 100 percent buckwheat and do not include any wheat.)

********************************************************************

Gluten-free Peanut Butter Pound Cake

1-½ cups peanut flour, defatted 12%

1 tsp baking powder

¼ tsp salt, table

¾ cup sugar, granulated

3 tbsp milk, whole, room temperature

3 ea eggs, large, room temperature

1-½ tsp pure vanilla extract

Preheat oven to 350º F.

Grease a loaf pan and line the bottom

with parchment.

In a small bowl, combine milk, eggs, and

vanilla. Blend fl our, baking powder, salt,

and sugar in the bowl of an electric mixer.

On medium speed, beat the dry

ingredients and half the egg mixture

for 30 seconds. Scrape down sides of

bowl and add half of the remaining egg

mixture. Beat on medium speed for 30

seconds. Add the remaining egg mixture

and beat again for 30 seconds.

Pour batter into prepared loaf pan.

Smooth top with spatula or back of a

spoon. Bake for 45 minutes, or until a cake

tester comes out clean.

Cool the cake on a wire rack for 10

minutes. Turn out cake and continue to

cool on a wire rack for 30 minutes or until

room temperature.

**************************************************************************

Note: I have not made these yet I will I have to pick up a few things in the recipe, I will let you know how they turn out.

Lemon Coconut Bars (dairy-free)

makes about 24 (2 x 2) bars

For the crust:

1 1/2 cups (176 grams) sorghum flour

1/2 cup (70 grams) sunflower seeds, roasted & unsalted

1/2 teaspoon xanthan gum

1/2 cup (98 grams) organic coconut oil

1 tablespoon (12 grams) palm sugar (a.k.a. coconut palm sugar)

For the custard layer:

4 extra-large (220 grams) eggs

1/2 cup (156 grams) local honey

1/4 teaspoon liquid vanilla stevia

1 tablespoon (8 grams) arrowroot starch/flour

1 teaspoon lemon zest, grated on a microplane

1/2 cup (102 grams) fresh squeezed lemon juice

1/4 cup (55 grams) unsweetened almond milk

1/2 cup (44 grams) finely shredded unsweetened coconut

Preheat the oven to 350 degrees F. Prepare a 9 x 13 inch baking pan with cooking spray.

Put the sorghum flour, sunflower seeds, and xanthan gum in the bowl of a food processor fitted with a steel blade and process until the sunflower seeds are finely chopped. Add the coconut oil and palm sugar and pulse until the mixture is a crumbly meal, much like a pie crust. Do not overprocess. Press the crumbly mixture into the prepared baking pan. Bake for 8 - 10 minutes, until the crust is lightly golden brown.

While the crust is baking, prepare the filling. Put the eggs in the food processor (no need to wash the bowl) and pulse several times until the yolks are broken. Add the honey, stevia, arrowroot, lemon zest, lemon juice, and almond milk. Pulse several times, about one second each, until thoroughly combined. Pour the lemon mixture over the hot crust then sprinkle the shredded coconut evenly over the top.

Bake for 15 - 20 minutes, until the center of the lemon bars are set. Let cool completely then cut into squares approximately 2 x 2 inches each. Store in the refrigerator.

***********************************************************************

So I will close for now, so I hope you have a good day and lets keep it safe out there.

Lemon Bars, Easy Double Chocolate Chip Brownies

2011-04-05T14:30:00.000-05:00

Hello, it has been awhile since I have written anything, we took a ride on Sunday it got up to 80 here in Northern Illinois, so nice went to one of my favorite place Geneva, Illinois, that is usually where I get my spices from , but this time I did not need any spices. So we went into the coffee shop and then sat outside and talk to a couple who also were sitting outside with their dog. We did not stay that long next time we will walk around town and look in the shops. So I have made two recipes that I am going to share and I have to say you have to like lemon flavor for these will pucker your lips , but oh so good. I made these today the Lemon bars, last week I made the Bronnie's and easy and really good, I love easy. We had some cold weather wondering when spring was going to come, planted some seeds in a pot but so far nothing so might have to replant some more seeds so I can get some early vegetables. Went and seen my brother-in-law Bill finally he looked good, then I fine out he now has shingles, that poor man can not get a break, I am hoping this will take a turn for the better when this is over with and he will start to feel better and want to come home. So here are the two recipes, I do hope that you will try them and see.

Lemon Bars

One 8-inch pan

Because you’re using the whole lemon, use an unsprayed or organic lemon.

Crust

1 cup (140g) flour

1/4 cup (50g) sugar

1/4 teaspoon salt

8 tablespoons (115g) melted unsalted butter

1/2 teaspoon vanilla extract

Crust just out of the oven

Lemon Topping

1 lemon, organic or unsprayed (I used 2 big lemons Organic)

1 cup (200g) sugar

3 tablespoons (45ml) freshly squeezed lemon juice ( I used on lemon for Juice)

3 large eggs, room temperature

4 teaspoons corn starch ( I used organic corn starch)

1/4 teaspoon salt

3 tablespoons (45g) melted unsalted butter

Optional: powdered sugar, for serving

Lemon just poured on the cooked crust before going into the oven again

1. Preheat the oven to 350ºF (180ºC).

2. Overturn an 8-inch square pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can.

3. In a medium bowl, mix the flour, 1/4 cup (50g) sugar, 1/4 teaspoon salt, 8 tablespoons (115g) melted butter, and vanilla, stirring just until smooth.

4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

5. Bake the crust for 25 minutes, or until it’s deep-golden brown.

6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

7. Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, 1/4 teaspoon of salt, and 3 tablespoons (45g) melted butter, and blend until almost smooth. (A few tiny bits of lemon pieces are normal and encouraged.)

8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.

Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month, letting them come to room temperature before serving.

Just coming out of the oven and now to let it cool, will add the powered sugar when cool

*********************************************************************

Easy Double Chocolate Chip Brownies

*Note Below*

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided

1/2 cup (1 stick) butter or margarine, cut into pieces ( I used Butter)

3 large eggs

1 1/4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/2 cup chopped nuts

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Note*

I frosted mine I made the frosting from the Hershey dark coco , I do not like can frosting.

************************************************************

Easter will be here soon and these will make a wonderful dessert to put on the table.

I hope you have a wonderful day and lets keep it safe out there.

Gardening, Spring, Shoo Fly Pie

2011-03-20T09:18:00.000-05:00

Hello, well I planted a few seeds in a pot, since they like cool weather on the patio. Spinach which I love, radish's, lettuce which I love to cut and do my own salad's, and some spring onions, so watching that to see if they start to come up. I have another pot that I have to fill with soil and will get some flowers going in that one. We will rototiller the big garden in April and i can then transplant the spinach to that one and the radish's but now I will keep then in a pot that I can go cover if it gets to cold.. I planted some new lavender last year waiting to see if it will come back alive this year I hope so. I know I have to get some organic mulch for the garden to mix it in and I will get my bucket going with the kitchen peels to feed to the worms in the garden, they make such lovely healthy soil for you. Also we are looking for a new car, ours is 14 years old and it still runs but it has seen better days, need work on the front end underneath so it is time what a shame, so we will probley donated it to Diabetes foundation, they in turn will donated it and get money to help with research for Diabetes. I am looking forward to the markets coming soon, I usually go to the one in Lisle, Illinois, and this year will go to the one in Downers, I have been to the one in Wheaton but Lisle is the same thing and I like that one. Lemont is betting bigger so will try that one again, I forget about that one because it is on Tuesday morning and usually on Saturday we go out for a wonderful shopping and stop and get a great breakfast. They have a big one in Wisconsin but I do not think we will go to that one it is a city block long all around the town hall.. I will be hearing from the lady that I get my heirloom tomatoes plants from soon and they do so well in the garden. Today is the first day of Spring, Oh what a lovely sound that is, just saying it SPRING, nice weather coming, rain yes but hey we can get outside and enjoy things, seeing the grass turn green cutting grass well that gets old but not at first, see leaves come on trees, flowers popping up from a long winter nap as they say and so much more. I came across an old recipe and every time I see this recipe I go back to when I was young and my cousin Jilane made it I will always have such wonderful memories of that day when Jilane made Shoo Fly Pie, I do not know if she ever makes it any more will have to ask her but it brings back child hood memories and oh she can make a wonderful shoo fly pie. I remember my uncle saying when we sat at the kitchen table how he loved that pie and Jilane just smiling and she taught me how to make one also, of course mine was not as good as hers but hey that was my first time ever making one, yes I have made many a more but I will always think of my cousin when I do this pie, as her pie.

Shoo Fly Pie

Crumbs:

1 cup flour

1 tbsp shortening

2/3 cup light brown sugar

cut together with 2 knives till crumbly. Take out 1/2 cup crumbs and set aside.

Bottom Part:

1 egg slightly beaten

1 cup molasses

1 cup boiling water

1 tsp baking soda

1 9 "unbaked pie shell

to crumb mixture add egg and molasses. add 3/4 cup boiling water and molasses. dissolve soda in remaining 1/4 cup water and mix.

Pour into unbaked pie shell. sprinkle reserved crumbs on top. bake at 425 degrees for 15 minutes. reduce heat to 350 degrees and bake 40 to 45 minutes longer.

********************************************************************

I hope that if you celebrated St. Patrick's day it was a nice one, I went to Hackneys and seen my daughter Carissa and my youngest son Brian and my daughter-in-law Maria it was nice had a corn beef sandwich with fries lol , They had the place decorated so nice and had music playing, Carissa friends came up also and then I left and went and pick my husband up from work, so I am sure they all had a good time.

Here are just some pictures that I took

Maria and Brian

Carissa and Gail

The green beer

Charmaine my adopted daughter

A drink Carissa made with Baileys in it and I do not know what else I think whiskey also Irish of course.

Brian Guinness Beer

So I did have fun hated to leave but had to go so if you went out I hope you had a good time, next year St.Patrick's day will be on a Saturday.

So then on Saturday we celebrated St. Joseph Day I had my red top on , they really do not do much for St. Joseph Day.

so we went and had ribs at Uncle Bub's .

So that is it for me today I hope you have a wonderful day and lets keep it safe out there.

Please continue to pray for my brother-in-law he is in remission right now but sure would love to see him come home to his house.

Pork Chops with Guinness and Onion Gravy

2011-03-16T14:59:00.000-05:00

Hello, I hope you are having a great day, I made this yesterday for us and it was so good, would I make it again, YES. It is beautiful weather here today and tomorrow it is even suppose to be better, we have standing water sitting on the back since the guy who built next to us clog up the drain with mud and he was told to clean it out, and has not done it, but he will, I know he was waiting for it to get warmer, tomorrow it is suppose to hit 65. Nice.

"Bless us with good food, the gift of gab and hearty laughter.

May the love and joy we share be with us ever after.

Amen"

So here is the recipe I do hope you will try it.

Pork Chops with Guinness and Onion Gravy

8 1 inch thick pork blade chops or sirloin chops

salt and freshly ground pepper

All purpose flour

1 tablespoon unsalted butter

2 tablespoons vegetable oil

3 large onions, thinly sliced

3 large garlic cloves, minced

1 cup (about) Guinness

1 cup (about) chicken stock

1 tablespoon (or more) coarse-grained mustard

1 tablespoon chopped fresh parsley

1 1/2 teaspoons (or more) balsamic vinegar

Season pork with salt and pepper. Dredge in flour, shake off excess.

Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.

Add pork in batches and brown well, about 6 minutes per side. Transfer pork to plate. Set aside.

Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once.

Uncover and cook 4 more minutes, stirring occasionally. Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits. Return pork to skillet.

Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.

Turn pork over and cook until very tender, about 25 more minutes. Transfer pork and onions to platter using slotted spoon. Degrease pan juices. Boil juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork.

Garnish with parsley and serve

Here is my Pint of Guinness that I did. So to you and yours Sláinte

"God bless the corners of this house, and be the lintel blessed,

And bless the hearth and bless the board and bless each place of rest,

And bless each door that opens wide to strangers as to kin,

And bless each crystal windowpane that lets the starlight in,

And bless the rooftop overhead and every sturdy wall,

The peace of man,

The peace of God,

With peace and love for all.

Nutty Granola Great for breakfast

2011-03-13T13:49:00.000-05:00

Hello, It has been awhile since I have written, I was down with the nasty flu I think but finally feeling better and I made some Granola today for my breakfast and will put the rest in the refrigerator and have it there it is good for 2 weeks and it will fill you up. This recipe is good for Diabetics which I am and I think if you make this you will not be sorry, it is so yummy, it calls for raisin but then since I have to watch my carb intake it will put me over what I will be allowed per serving for that meal. So I omitted the raisin, but that is me.

As you know I take pictures so here we go.

Nutty Granola Great for breakfast

Here I am mixing in my bowl

This is good for Diabetics

Serve with 1/2 cup skim milk

Serving size: 1/2 cup

If you are doing weight watchers then it is 8 points

3 cup(s) oats, rolled, old-fashioned

1/2 cup(s) nuts, walnuts, halves

1/2 cup(s) nuts, almonds, chopped

1/2 cup(s) nuts, pecans, chopped

1/2 cup(s) maple syrup

1/4 teaspoon salt

1/4 teaspoon cinnamon, ground

1/2 cup(s) raisins, (optional)

Preheat the oven to 300 F. Coat a large baking sheet with cooking spray.

Here it is before putting in the oven

In a medium bowl, combine all the ingredients, mixing well to coat everything with the maple syrup. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes.

Transfer the sheet to a wire rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks.

Makes 4 1/2 cups.

Nutrient Notes: Excellent source of manganese and magnesium; Good source of phosphorus, protein, zinc, fiber, and thiamin.

Number of servings: 9

Amount Per Serving Calories: 280

Total Fat: 15 g

Saturated Fat: 1.5 g

Cholesterol: 0 mg

Sodium: 67 mg

Total Carbohydrate: 34 g

Dietary Fiber: 4.5 g

Protein: 7 g

here it is just taken out of the oven to let cool

******************************************************************

So I am thinking of my herbs and what I will plant, I know the family out west are working in there gardens, but soon we will also, Yea. So come Monday I will run to the garden center and see what has come in I do have some seeds for spring onions that I can put in pots on the patio, I have soil in the garage and I have to fill a couple of planters with soil that I am bring out of the shed so I can do some herbs in them.

St. Patrick's Day is soon here and a lot of parades all ready going over the weekend and a lot of celebrating going on. I will make the Corn Beef not crazy about Corn Beef I prefer smoke butt but to get a good smoke butt the place I use to get it closed there store, the grandfather and father and son use to do there own smoking, it was a store in Lemont, Illinois called Totura, I use to do my shopping there, sure do miss that store and there polish sausage, but last I heard we can still get it I will have to call and see if they are talking orders for Easter yet. So I called and yes they are talking orders. So I will place my order, Yea.

I will have to go out and get some buttermilk to make my Irish soda bread, I have a wonderful recipe for that it is from Ireland the recipe, I will share it with you after I make mine so you can see what I do, I am sure there are others out there but this one I like that I will post next time.

So that is it for me today, so lets keep it safe out there

Chicken-Chill Cobbler with Polenta also for Diabetes and Weight Watchers

2011-03-02T09:46:00.000-06:00

Hello, I made a wonderful dish from weight watchers, but also Diabetes can also use this and still stay healthy. I called my Diabetes doctor and ask her what amount of carbs could I have and she told me what she wants me on to keep my sugars healthy. I am waiting for the kitchen floor to dry so I can go and make dinner for us for tonight and also try a new recipe out. I will take pictures and post in a day or two, also going to make a dessert, what I do not know but I will post what I will make with pictures.

My brother-in-law got moved from the University of Chicago Hospital to a rehab place to build his strength up in his walking, since he was in bed for almost 8 weeks, this is a good sign I think. It is one step closer to home with his wife and family. He is 71 miles for me to go and see one way so I am hoping my husband will take me down on Saturday to go see him, but will have to wait and see what the weather is like and also if he is still there. So I am asking still for prayers to be said still for Bill so he can come home to his house. Thank You.

We went to P.F.Chang's Chinese Bistro, we have gone place this place so many time and finally decide to stop and try it, we got there around 5 well I know next time to go earlier then 5 we had 1 1/2 hours to wait for a table, normally we would not wait that long but we met some nice people and were talking to them and that pass the time away. The food was good the serve was good, I would recommend it for those that have not been there, would we go back yes, I love spring rolls oh so good, we had chicken and pepper steak we did not want to try something that we did not know what it would taste like so we went with what we like, next time I will go with something I never tried.

So here is today recipe that I made

Chicken-Chill Cobbler with Polenta also for Diabetes and Weight Watchers

This is the finish one

Weight watchers Points 6

here it is in the pot before transferring to the oven

2 Bell Peppers Chopped, assorted

3/4 lb. Spicy chicken sausage casings removed

2 (10 ounce)cans diced tomatoes with green chilies

1 can ( 15 ounce) can pinto beans, rinsed and drained

1 (16 ounces) tube fat-free polenta

Preheat oven to 375°F. Spray 2 quart baking dish with nonstick spray.

Spray large nonstick skillet with nonstick spray and set over medium high heat. Add bell peppers and cook, stirring frequently, until softened, about 8 minutes. Add sausage and cook, breaking it apart with a wooden spoons, until browned, 6-8 minutes. Stir in tomatoes and beans, bring to boil. Spoon mixture into baking dish.

Cut potenta into 12 ( 1/2 inch) slices, lay slices over chili mixture. Loosely cover with foil and bake until chili is bubbling and polenta is softened, about 20 minutes.

Per serving 1 cup chili and 2 slices potenta

336 g 234 Cal.

4g Total fat

1 g Sat fat

0 g Trans Fat.

44 mg Chol

747 mg Sod.

33 g Total Carb.

6 g Total sugar

6 g Fib

16g Prot.

171 mg Calc

So that is it for me today I hope that you have a good day and lets keep it safe out there

Grilled Pork Tenderloin with Orange and Rosemary Weight Watchers Plus Points, Greek Pita Bread Weight Watchers Plus, Greek Salad Ingredients with weight watchers plus points

2011-02-26T11:52:00.000-06:00

Hello, I hope everyone is having a wonderful day. I made this recipe from one of the new cookbooks from weight watchers it is just 3 points pre serving and let me tell you it was so good, I mean good. First I love oranges and I love rosemary, I bought the pork tenderloin at Trader Joes and it was 1 lb. I marinated overnight and did cook it on the grill I brushed the snow off the top of the grill and it was oh so good and smelling so good. Yummy.

So here is the recipe

Grilled Pork Tenderloin with Orange and Rosemary

Weight Watchers Plus Points 3

2 garlic cloves minced

1 tablespoon chopped fresh rosemary

1 teaspoon olive oil

Zest and Juice of 1 orange

1 ( 1 pound) pork tenderloin trimmed

1/2 teaspoon salt

1/4 teaspoon pepper

Combine garlic, rosemary, olive oil, orange zest and juice from half orange in a zip-closed bag ( reserve remaining orange half for another use ) ( I ate mine) add pork . Squeeze out air and seal bag, turn to coat pork. Refrigerate, turning bag occasionally, at least one hour or overnight.

Spray grill rack with non stick spray; preheat grill to medium or prepare medium fire. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack and grill, turning occasionally, until instant-read thermometer inserted into center of pork registers 160°, about 25 minutes.

Transfer pork to cutting board and let stand 5 minutes. Cut into 12 slices.

Per serving ( 2 slices pork) 103 g. 144 Cal. 4 g Total fat, 1 g Sat fat, 0 g Trans fat, 62 mg Chol, 340 mg Sod, 3 g Total Carb, 1 g Total sugar, 0 g Fib, 23 g Prot., 16 mg Calc.

Garnish each serving with an orange wedge and a sprig of fresh rosemary

I do hope you will try this it was so good and remember 3 weight watchers plus points.

***********************************************************************************

Greek Pita Bread

Weight Watchers Plus 5 per serving

You will notice as you begin to knead the dough that it has a slight texture similar to sponge. It's not sticky at all, but very soft. This recipe makes 8 pitas or 16 when halved.

1 cup warm water

1 tbsp. extra virgin olive oil

1 tsp. sea salt

2 tsp. raw organic sugar

3 cup unbleached bread flour

1 1/2 tsp. active dry yeast

In a large bowl mix the first 4 ingredients. Next add 1 cup of flour and the yeast and mix together well. Add the rest of the flour and begin to knead. After it begins to form in the ball, plop it out onto a light floured surface and continue to knead until it forms a nice soft ball. Place the ball of dough into a lightly oiled bowl. Cover twice, first with plastic wrap and then a nice towel over the top. This will help create more humidity in the bowl for the dough to rise. Set it in a warm place to rise until almost double in size. (about 1 hour

After the dough has risen for an hour, plop it out on a lightly floured surface. Punch it down and make a log. Using a sharp knife, cut the dough into 8 equal pieces.

Next make each piece into a ball and flatten them out with the palm of your hand. Roll each piece into a 6 to 7 inch circle. Cover loosely with your towel and let them rest and rise for about 30 to 40 minutes. They will become slightly puffy. Go ahead and preheat your oven to 500 degrees to get it good and hot. Go ahead and make several warm damp towels and place them on top of your stove top to keep them warm. Your going to layer each pita as they come out of the oven with a warm damp towel. This will keep them soft and perfect until they completely cool.

I baked three at a time on my cookie sheet. You will only bake them for about 4 or 5 minutes. You only want them to begin to turn a bit brown in spots. If you over bake them they will be to tough to eat. So keep a close eye on them at this point because each oven is a bit different. Have a large plate or pan handy with your warm damp towels. Place each pita between the damp towel as soon as you take them out of the oven. When they are all stacked, place them in a place to completely cool off before you take the towels off. Then you may uncover them and slice each circle in half. Place them in an air tight container or Ziploc bag to stay soft until your ready to use them.

Sometimes I have a pita that doesn't pocket all the way. In that case, just take a very slender sharp knife and carefully complete the slit before you store them away. Just be careful not to poke a hole in the side of the pocket. If you do, don't panic, it all tastes wonderful!!

Greek Salad Ingredients
Weight Watchers Plus Points 4

fresh deli sliced smoked turkey ( I cook a fresh breast)

feta

chopped romaine lettuce

chopped baby spinach

cucumber slices cut in 4's

grated zucchini

thinly sliced red bell pepper

black olives

pepperoncini's

thinly sliced red onion

Drizzle Some Dazzle on top with:

4 tbsp. extra virgin olive oil

2 tbsp. fresh lemon juice

2 tsp. balsamic vinegar

chopped fresh oregano

sea salt and pepper to taste

shake it up and drizzle.

*******************************************************************

I have been doing some reading we will be going into March and I want to get some of my cool vegetables going, so I will be going out to see if I can get the seeds or plants early. I love Kale and Spinach, I will be growing this year some beets, of course leeks, onions, tomatoes, peppers, carrots, and I love celery also, we made the garden bigger at the end of last year growing season but I have been wanting to do potatoes, that I know I can do in a bin so I might do that instead of putting them in the ground. So I have a big storage bin I can use and drill holes in it. So have you been thinking of a vegetable garden. I know my brother who lives in California is doing his, he has started growing something already, lucky him. I need to move west I think , but I know that will never happen. But it is nice to dream warm weather in February in the great lakes area.

So I hope that you have a wondeful day and lets keep it safe out there.

Best Angel Food Cake with weight watcher points plus added

2011-02-23T11:28:00.000-06:00

Hello, I know we all have made angel food cake at one time or another, usually we buy the box and make it that way, I made mine the old fashion way and what a difference. This calls for just 8 ingredients which is not much. I do hope you will try it and let me know. I have to say a Thank You out to Robbie, she was so sweet she brought me a homemade tiramisu cake and also she brought me over a amethyst oh so beautiful I forgot to take a picture of the cake sorry Robbie it was so good. I have been busy working on my dolls and cooking and trying different recipes out. So here is the angel food cake recipe I know you will love it, my husband said this was the best one he had love the flavor in it.

I added the weight watchers plus points so those that are on weight watchers will know how many points.

This is the beautiful Amethyst

Best Angel Food Cake

Weight Watchers Plus Points 4

Serves 10 to 12

Sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture.

1 cup sifted cake flour (3 ounces)

1 1/2 cups sifted granulated sugar (10 1/2 ounces)

12 large egg whites (1 3/4 cups plus 2 tablespoons)

1 teaspoon cream of tartar

1/4 teaspoon table salt

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons lemon juice

1/2 teaspoon almond extract

Adjust an oven rack to the lower-middle position and heat oven to 325 degrees. Have ready an ungreased large tube pan (9-inch diameter, 16-cup capacity), preferably with a removable bottom. If the pan bottom is not removable, line it with parchment or wax paper.

In a small bowl, whisk the flour with 3/4 cup sugar. Place remaining 3/4 cup sugar in another small bowl next to the mixer.

In the bowl of a standing mixer, or with a handheld mixer, beat egg whites at low speed until just broken up and beginning to froth.

Here is my egg whites , you will notice the big bubbles so on the next photo will show you the froth

When it looks like this then add the tartar and salt.

Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds. With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.

Here it is soft peaks on the beater

Here I have soft peaks in the bowl

Add vanilla, lemon juice, and almond extract and beat until just blended.

Place flour-sugar mixture in a sifter set over waxed paper. Sift flour-sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula.

Here I am sifting the flour mixture over the egg whites and folding in

Sift any flour-sugar mixture that falls onto the paper back into the bowl with the whites.

Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.

Here it is in the pan all ready to go into the oven

Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.

If cake pan has prongs around the rim for elevating the cake, invert pan onto them. If not, invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours.

To unmold, run a knife around edges, being careful not to separate the golden crust from the cake. Slide cake out of pan and cut the same way around removable bottom to release, or peel off parchment or wax paper, if used.

Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a serrated knife. Serve the cake the day it is made.

Here it after it is cooled

Per Serving:

Cal 150; Fat 0 g; Sat fat 0 g; Chol 0 mg; Carb 33 g; Protein 4 g; Fiber 0 g; Sodium 105 mg

So I hope that you will enjoy this and like I said let me know.

So have a wonderful day and lets keep it safe out there.

Beauty of Glass Blowing, Stained-Glass Cookies

2011-02-13T09:54:00.001-06:00

My father was a glass blower that is what he did for a living, we grew up in Clearing, Illinois which is really in Chicago, there were factories up and around that area, one factory was where my father worked, called Inland Glass, he was what you would call the gaffer( note below), the one who did the glass blowing it took not just one man to make glass all thought you can do it , but when you work in a factory you have a team, so you can make more. My brother when he was 16 went there to work, I think Tom was there a year or a year in half and then joined the Air Force,and went on to a better life then working in a hot factor. But back then working in a factory was making money, it payed the most then working in a office. It was hot and you did not have air condition back then so when you came home you did not walk into a air condition house or get into a air condition car, I am not saying working in an office is easy oh no it also could be hard. But I want you to picture your self standing in front of a furnace that you have to put a long pipe in and pick up some glass that is a liquid form, some may ask what is glass in a liquid for it is sand yes sand and they also add Soda ash, Dolomite, Limestone, Salt cake and other stuff. One day when we were coming back home from Canada my Mom was with us we stopped at a place in Deaborne , Michigan they have a wonderful place up there called Henry Ford Museum Exhibits and the place I so enjoyed with my Mom and husband and our 4 children. Greenfield Village, they had while we were walking around and looking a building and it was open and there were these men and they were doing glass blowing, I ran I mean ran and got my mom and told her come you have to see this, she came and we stood there with the children and my husband watching , after wards they ask do you have any questions raise your hand and we will come and you can ask, my Mom had went up and she had tears in her eyes, she said that is what my husband did for over 50 years, I never seen it because we were never allowed in the factory he would come home with blisters on his mouth and hands at times from the heat and now I see why and the beautiful work that you do and what he did. Thank You, he stood and talk to my Mom for over a half /hour asking her questions and anwersing hers. She said when we walked out that made her so happy to see that. I was glad for her that day, to see what my father did for a living to put a roof over our head and food on the table. So when you look at a piece of blown glass I want you to stop and think of the beautiful work that someone made and all that goes into making a piece of glass here is just some things.

These pictures I took from the internet

Glass blowing has many steps and many details, and the best pieces are created by teams of three to four people. The team lead is known as the gaffer or master and monitors the project. The gatherers pull the "gathers" of glass from the furnace, and the servitors shape the glass. Once the team is assembled, the preparations can begin.

Glass blowing is primarily made possible by the use of several extremely hot furnaces, one known as a glory hole and another that is used for melting the raw glass. The glass is turned and formed on turning pipes that have hollow cores that allow for blowing the glass.

These pipes must be heated prior to the start of the project so as to collect the molten glass effectively. Proper shielding and pipe rests are also needed due to the extreme heat of the glory hole and are adjusted by the team for the project at hand.

The team ensures that there is large amount of wet paper and moist wood blocks for the forming process. They also ensure that the various sheers, vises and forming tools are ready. In addition, the cooling oven, known as a lehr or annealing oven, must be preheated so it's ready for the piece as soon as it is finished.

The gatherer selects the proper blow pipe and takes a gather of glass from the furnace. The gather is then passed on to the servitors, who begin heating the gather in the glory hole and then shaping the glass on the wet paper. The purpose of this is to cool the outer edges of the molten glass, allowing for the shaping.

The gaffer monitors the temperature of the gather and instructs the gatherers on when to add additional gathers to the piece and reheat the glass in the glory hole. The servitors maintain a steady rhythm, ensuring that the piece is turned constantly. If the spinning motion stops, the piece will be ruined. While spinning the glass, the servitors use the moist paddles and blocks on the glass while it is blown into the desired shapes. Once the piece is formed, cold calipers are used to remove the glass from the blow pipe.

Cooling

Glass that is not cooled properly will have weak points and will shatter at the slightest temperature change or stress. The glass piece is placed in an oven that slowly and evenly dissipates the heat over a long period of time. Smaller pieces usually cool take five to eight hours to cool, but some larger pieces can take several days. This cooling process ensures a strong, beautiful work of art.

This is starter bubble

Blowing glass is a unique art that is also very practical. You can make many useful things by blowing glass such as glassware, vases and ornaments. When learning to blow glass, one of the first things learned is getting a starter bubble. Once you have mastered gathering glass onto the end of the pipe, it is time for a starter bubble.

Begin by gathering hot glass carefully onto the end of the pipe from the furnace by rotating it. If the glass was rotated at the right angle, it should be in the shape of a bullet at the end of the pipe.

Take the hot gather of glass to the marver, and roll it around back and forth to even out the shape and smooth the surface.

Hold the pipe with both hands, one near the top toward the mouthpiece and one toward the bottom with the hot glass.

Put the mouthpiece in your mouth with your thumb placed right next to the hole in the mouthpiece. The entire mouthpiece and your thumb should be in your mouth.

Blow quickly but firmly into the mouthpiece before capping it with your thumb.

Wait just a few seconds, and the heat at the end of the pipe pressurizes the small puff of air from your mouth and pushes into the glass on the end, expanding it with a bubble.

jack tool

A tool commonly used for glass blowing is a jack tool. It has several uses. Try using the jack tool once you have mastered gathering glass, centering glass and making a starter bubble

Smooth out the surface of the glass with the paddle portion of the jack tool while it is still hot.

Hold the jack in the center always to avoid being burned. When using the jack, it can get very hot as a result of the heat transfer from the hot glass. If the jack tool begins to smoke, dip it in water to cool it.

Use the blades on the other end of the jack tool to create jack lines.

Get the glass very hot to create jack lines. Getting the glass to the right temperature is the trickiest part of creating jack lines. If it is too hot, the glass can move and become deformed. If it is too cool, then you can not make jack lines.

Place the pipe with hot glass on a block. Adjust your body on the bench or the chair so that your eyes line up with the glass. Put the blades of the jack around the glass part, and squeeze the jack to create tension in the jack. The placement of the jack should be about a half inch below the natural indentation on the gather.

Rotate the pipe with your other hand so that it rolls back and forth along the block. The jack creates indentations.

here is a video that you can see what some of the tools are.

http://www.ehow.com/video_4428621_glass-blowing_-tools.html

There is more on glass blowing but that will be for another blog time. My sister Diane has a chunk of glass at her house that my Dad was working on it is just a chunk of glass in different colors that would of been ,made into a beautiful vase or plate or lamp. So if you have blown glass in your house or see blown glass at the store I have several piece's of blown glass it means a lot to me, I think of my Dad , I have a lamp hanging in my kitchen that is from Inland glass factory, when we moved from the city it came with us, when i move again it will come with me to where ever I move, since this is where my Dad work it has special meaning to me.

These are mine pictures

here is just some of mine blowed glass

This is called a witchery glass this is to catch evil sprite's.

This my daughter -in-law gave me , I love it

This is another witchery glass

This is a vase i do not hang this up I do not want it broken so I have it laying flat

This is the lamb that was made where my Dad worked at Inland Glass

I have more but this is just some.

NOTE**** A graffer is The glassblower, master glassblower, artist working on a piece, or the person in charge of the project. Glassblowing can be the work of an individual, but for both safety and practical reasons, glassblowing is usually done in pairs (or larger groups). The term "gaffer" is not limited to glassblowers. The movie industry confers a position of some responsibility to gaffers, and they are typically listed in the credits at the end of a movie. The term itself is British slang for "grandfather", which makes sense since the master glassblower is typically an older person who teaches the younger individuals (apprentices) in his charge.

*************************************************************

I always do a recipe so this one I have not made but I felt it would be goo with this article

Stained-Glass Cookies

Prepare dough for Favorite Cutout Cookies. (Recipe Below)

In step 2, roll dough 1/4 inch thick. Cut cookies into desired shapes and place on silicone- or cooking parchment-lined baking sheets (see notes). Use smaller floured cutters or a small, sharp knife to cut out and lift a design from the center of each cookie (such as a small star from the center of a larger star or a round), leaving at least a 1/2-inch border around cutouts.

Chop transparent, colored hard candies into 1/4-inch pieces. Fill cutout portions of dough just to the rim with candy; use one color in each cutout.

Bake in a 300° oven until cookies are golden and candy is melted, 15 to 18 minutes. Let cookies cool on sheets until candy is firm. Slide a thin spatula under cookies to release and transfer to racks to cool completely.

Nutritional Information

Calories:127 (50% from fat)

Protein:1.5g

Fat:7g (sat 4.2)

Carbohydrate:15g

Fiber:0.3g

Sodium:68mg

Cholesterol:33mg

Favorite Cookie Dough

1 cup (1/2 lb.) butter, at room temperature

1/2 cup sugar

2 large egg yolks

1 teaspoon vanilla

2 1/2 cups all-purpose flour

In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg yolks and vanilla. Stir or beat in flour until well blended

Divide dough in half. Flatten each portion into a 1-inch-thick disk. On a lightly floured board, with a floured rolling pin, roll dough, a portion at a time, to 1/8 inch thick.

With floured cookie cutters, cut dough into shapes (if dough is too soft to handle, freeze briefly until firm).

With a wide spatula or your fingers, transfer cookies to buttered or cooking parchment-lined 12- by 15-inch baking sheets, spacing them about 1 inch apart. Gather scraps, pat into a ball, and repeat rolling and cutting.

Bake cookies in a 300° oven until golden, about 15 minutes; switch pan positions halfway through baking.

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on sheets to firm up, about 5 minutes, then transfer to racks to cool completely.

Powdered sugar icing. Controlling consistency of icing is simple. If it's too thick, add a few drops of water; if it's too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.

For spreading: In a bowl, stir 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water until smooth. Tint with food coloring as desired. Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm, about 1 1/2 hours. Makes about 1 cup, enough to coat 1 recipe of Favorite Cutout Cookie dough

For piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring as desired. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand until icing is firm, about 5 minutes. Makes about 3/4 cup, enough for 1 recipe Favorite Cutout Cookies.

Baby Tiramisù, Chocolate Ganache Cake Gluten Free, Mocha “Buttercream” Frosting Gluten Free,Chocolate Ganache Frosting Gluten free

2011-02-12T17:21:00.000-06:00

Hello, Well I went and weight in and I gain drat, not much but it is a gain .04 so that means this week I really have to get this off and more. So I have to remember to get on the treadmill and do that and also my weights, but have to think of the what I am going to eat or make for us. Dennis has loss 90 lbs so far with weight watchers, and he tells me he does not feel thin I said shut up I do not want to here it. One of the ladies that weights us in said to me in front of Dennis do not worry about him you worry about your self, he will be fine. So I am not going to worry about him. So world here I come, we are going to be on a roll. I am back to tracking and I will do this. I am doing a recipe for us on valentine day it is a dessert and it is 3 weight watchers plus points so that is good and we still have something sweet.

Baby Tiramisù

Weight Watchers+Points 3

also good for Diabetic

6 servings

1/2 cup nonfat ricotta cheese, (4 ounces)

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

12 ladyfingers, (about 1 3/4 ounces)

4 tablespoons brewed espresso, or strong coffee, divided

2 tablespoons bittersweet chocolate chips, melted

Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.

Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Per serving: 107 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1/2 fat

************************************************************

I have not made this yet but I will

I am putting up a wonderful cake for Valentine day or when ever you want this. I am doing this recipe for I have a niece gluten free and you want some wonderful flavor and I found out that my brother might have to also go gluten free. So this is for them and also for you.

Chocolate Ganache Cake Gluten Free

1 cup hot brewed coffee (decaf works fine)

1 cup cocoa powder

1 cup hot water

3 cups gluten-free All-Purpose Flour Blend, more for dusting pan

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon xanthan gum

1 cup dairy-free margarine or organic shortening

2½ cups sugar or evaporated cane juice

4 large eggs,* room temperature

2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans for Chocolate Ganache Cake, pictured here.

In a medium-size bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth.

On a piece of waxed paper, sift together flour blend, baking soda, baking powder, salt and xanthan gum. Set aside.

In the bowl of an electric mixer, beat the margarine or shortening and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Then add the vanilla and cream well. Scrape down the sides of the bowl.

Blend half the dry ingredients into the wet batter, followed by half the cocoa mixture. Blend in remaining dry ingredients and cocoa mixture, mixing on medium speed until smooth, about 2 minutes.

Spoon the batter equally into prepared cake pans or standard-size cupcake tins. Bake in preheated oven for about 40 minutes. Watch carefully as time will vary depending on oven and pan size. Cake is done when an inserted toothpick comes out clean.

Remove cake from oven and cool in pans for 20 minutes. Then turn cake out onto a wire rack to cool completely before frosting. Frost tops of layers with Mocha “Buttercream” Frosting or Chocolate Ganache Frosting. Assemble cake and frost sides.

*************************************************

Mocha “Buttercream” Frosting Gluten Free

6 cups sifted powdered sugar

2 tablespoons sifted cocoa

½ teaspoon salt

½ cup boiling-hot water

2½ cups vegetable shortening, such as organic Spectrum shortening

¾ cups dairy-free margarine of choice

2 teaspoons gluten-free coffee extract

Fresh raspberries or shaved chocolate, for garnish

NOTE BELOW***

In the bowl of an electric mixer, combine powdered sugar, cocoa and salt.

With a whip attachment, add boiling water and whip at medium-low speed until smooth and cool, approximately 5 minutes.

Scrape down the bowl with a spatula. Add shortening, margarine and extract to the sugar mixture. Whip at medium-high speed until smooth and fluffy, approximately 10 minutes.

Scrape down the bowl and whip an additional minute. Frost cake and garnish with raspberries or shaved chocolate.

TIP Refrigerate leftover frosting in an airtight container for two weeks. Let frosting return to room temperature and then re-whip for 2 minutes before using.

NOTE**wonderful Vanilla “Buttercream” Frosting, omit the cocoa and coffee extract and add 1 tablespoon vanilla extract.

**************************************************************

Chocolate Ganache Frosting Gluten free

NOTE*** triple this recipe to frost a three layer cake

1 cup heavy cream or coconut milk (not lite)

8 ounces dark (bittersweet) chocolate, chopped

Bring cream or coconut milk to a boil.

Pour hot cream over chopped chocolate and whisk until chocolate melts and mixture is smooth.

Set mixture aside until it begins to thicken (it should still be fluid).

To create CHOCOLATE GANACHE FROSTING for a three layered cake , triple this recipe. Allow heated ganache to cool to room temperature. Then place it in a mixing bowl, cover with plastic wrap and refrigerate for about an hour until mixture thickens. Beat ganache for 1 minute using a mixer with the paddle attachment. This softens the ganache and makes it spreadable. Frost the cake and then keep it chilled in the refrigerator until one hour before serving.

************************************************************

One of the things that was brought up today at the weight watchers meeting was what do you do when you are not really hungry but you need to do something to take your mine off food, so some of the people said knit, some said do a crossword, me I either type or draw or I am down the basement sewing, I do also do cooking and try recipes out, but I did not say anything, if I am going to write a blog I do know I do have to try things out, I may not post them right away but I do try them. Come spring I will be outside more and I will get working in the vegetable garden. Dennis said he will make me a table for my herbs that I plant and I can do them right outside on the patio, and then bring them in in the coldor cover them up. I love to use fresh herbs in cooking.

I am already looking at the self water pots for my herbs for outside now they will not be so expensive since it is off season. Went out and got the dogs some apples and carrots for them to eat. Bruno has allergies and can not eat dog biscuits he gets apple slices and carrots so that is what I will also give scully and shamus, it will be good for them, I do give my dogs fruit and vegetables mainly fruit.

So this is it for me today I hope you have a great day and lets keep it safe out there and Please say prayers for my brother-in-law Bill. that he will come home soon and this leukemia will go away.