Make-Ahead Christmas Brunch Recipes

December 22, 2013 at 12:11 PM | Posted in Eating Well | Leave a comment
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If your rushing around getting things done for Christmas here’s some time saving ideas from the Eating Well web site. The link to all of them is at the bottom of the post, Enjoy!



Healthy Christmas brunch recipes you can make ahead.Eating Well
Spend more time with friends and family and less time in the kitchen with these make-ahead Christmas brunch recipes. Healthy brunch recipes like Ham & Cheese Breakfast Casserole and Baked Apple-Cinnamon French Toast can be made the night before and just popped in the oven before your guests arrive. And don’t forget healthy baked goods like Cranberry Bundt Cake, Lemon-Raspberry Muffins and Greek Walnut Spice Cake, many of which can be made several days in advance.




Cranberry Bundt Cake
In this healthy cranberry-walnut Bundt cake recipe, Greek yogurt and shredded apple or pear keep the cake moist and are a healthy substitute for extra butter. If you want to use something other than allspice, try pumpkin pie spice or cinnamon in the filling. For a nut-free variation, omit the walnuts in the cake or use chopped dried cranberries in their place….




Cranberry-Pecan Cinnamon Rolls
This cranberry-pecan cinnamon roll recipe is a cinch to put together—there’s no kneading and no rolling of any dough. These rolls are baked in a muffin tin and are already perfectly portioned, making them great for a morning treat or as part of a brunch menu….




* Click the link below to get all the recipes and tips. *

Kitchen Hint of the Day!

December 8, 2013 at 8:44 AM | Posted in Kitchen Hints | Leave a comment
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Lay a sheet of wax paper directly onto a custard or pudding while it is still hot to keep a skin from developing.

Diabetes-Friendly Christmas Cookie Recipes

December 6, 2013 at 9:32 AM | Posted in dessert, diabetes, Diabetic Living On Line | Leave a comment
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Some great ideas to make sure those with Diabetes can enjoy the Holiday Season Treats too! From the Diabetic Living On Line web site.



Diabetes-Friendly Christmas Cookie Recipes
Celebrate the season with a batch of classic Christmas cookies. From gingerbread to sugar cookies, we’ve reduced the carbs, calories, and sugar — but kept the flavor — in your favorite holiday cookie recipes. Bake these delicious diabetic cookies today!
By Diabetic Living Editors


Diabetic living logo




Almond Cream Cutouts
The secret to these festive, low-carb cookies is almond paste. With only 7 grams of carb per serving, this delicious holiday treat is a guilt-free celebration!….




Peppermint Checkerboard Cookies
Looking for a cookie that is unique and fun for your cookie platter? Try this checkerboard cookie that boasts only 50 calories and 6 grams of carb per serving……




* Click the link below to get all the tips and recipes! *


What to do with – Leftover Pumpkin Pie

November 16, 2013 at 9:04 AM | Posted in leftovers | Leave a comment
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Got leftover pumpkin pie? Take the filling out of the crust and freeze it. You use it for pumpkin milkshakes, pancakes, cookies, or any other pumpkin recipes you can come up with throughout the year! Plus it’s already got the spices in it for you. Just thaw it and use it.

What to do with – Leftover Corn on the Cob

November 15, 2013 at 9:08 AM | Posted in leftovers | 1 Comment
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Ears of corn leftover from one of the upcoming Holiday Dinners, here’s a good recipe to use them on. It’s from the How Stuff Works web site, The link to the post and site are at the end of the post.



Mini Corn Muffins
Corn muffins are the perfect complement to a plethora of dishes — barbecue ribs, chili and marinated chicken. They’re even delicious crumbled up over a salad in place of croutons. And what makes these mini corn muffins delicious is they use whole corn kernels in addition to cornmeal — and they’re simple to make. The recipe starts with a corn muffin mix, but is doctored up for a moister, fresher side item. If you don’t have a mini muffin pan, you can always make these in a standard muffin pan. You’ll just need to keep an eye on them, as they’ll need to bake a bit longer.
Cook Time 15 minutes
Prep Time 12 minutes
Yield 24 to 28 mini muffins
8 1/2 oz package of corn muffin mix
1/3 cup milk
1 egg, beaten
3/4 cup finely shredded cheddar cheese, divided
1 large ear of corn, kernels cut from cob
Preheat oven to 375 degrees Fahrenheit. Spray mini muffin tin with nonstick cooking spray.
Combine corn muffin mix, milk and egg in medium bowl until blended. Stir in corn and 1/2 cup cheese.
Spoon 1 tablespoon batter into each muffin cup. Top with 1/2 teaspoon remaining cheese. Bake 12 to 15 minutes or until lightly browned. Serve warm.

Kitchen Hint of the Day!

November 9, 2013 at 8:55 AM | Posted in Kitchen Hints | Leave a comment
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If you accidentally scorch dinner, set the pot or dish into cold water immediately. This will stop the cooking action and minimize the damage. Carefully remove any unharmed food – and don’t scrape it – then discard whatever is unsalvageable. When you reheat the edible leftovers, set a fresh piece of white bread on top to remove the burnt odor. Alternatively, there’s always pizza delivery!

Kitchen Hint of the Day!

October 23, 2013 at 8:04 AM | Posted in Kitchen Hints | Leave a comment
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To keep a cookbook clean, open, and still easy to read while preparing your meal, just place it under a glass pie plate-unless you’re making pie, of course! 

Kitchen Hint of the Day!

October 21, 2013 at 8:04 AM | Posted in Kitchen Hints | Leave a comment
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This one you won’t believe until you try it. Cubes of sugar can keep cake moist for those rare occasions when you don’t finish it all the first night. Make sure the container is airtight.

Kitchen Hint of the Day!

September 29, 2013 at 9:00 AM | Posted in Kitchen Hints | Leave a comment
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Don’t spend money on store-bought bread crumbs. Set aside a special jar and pour crumbs from the bottom of cracker or low sugar cereal boxes. Also add crumbs from leftover garlic bread and a few dried herbs, and soon you’ll have seasoned bread crumbs! The great thing is that homemade bread crumbs are even better than store-bought, since their uneven texture helps make them stick.


One of America’s Favorites – Whipped Cream

September 23, 2013 at 10:43 AM | Posted in One of America's Favorites | Leave a comment
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A cup of hot chocolate topped with whipped cream from a pressurized can

A cup of hot chocolate topped with whipped cream from a pressurized can

Whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, and is often called Chantilly cream.



Cream containing 30% or more butterfat can be mixed with air, and the resulting colloid is roughly double the volume of the original cream as air bubbles are captured into a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Confectioner’s (icing) sugar is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of overwhipping.
Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam.



Cream is usually whipped with a whisk, an electric or hand mixer, or (with some effort) a fork.
Whipped cream is often flavored with sugar, vanilla, coffee, chocolate, orange, and so on. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream; a few include whipped egg whites.
Whipped cream may also be made in a whipping siphon, typically using nitrous oxide rather than carbon dioxide as the gas in the cartridges. Ready-to-use in pressurized containers are also sold at retail.



Whipped cream, often sweetened and aromatised, was popular in the 16th century, with recipes in the writings of Cristoforo di Messisbugo (Ferrara, 1549), Bartolomeo Scappi (Rome, 1570), and Lancelot de Casteau (Liège, 1604). It was called milk snow (neve di latte, neige de lait). A 1545 English recipe, “A Dyschefull of Snow”, includes whipped egg whites as well, and is flavored with rosewater and sugar. In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with willow or rush branches, and the resulting foam on the surface would from time to time be skimmed off and drained, a process taking an hour or more. By the end of the 19th century, centrifuge-separated, high-fat cream made it much faster and easier to make whipped cream The French name crème fouettée ‘whipped cream’ is attested in 1629, and the English name “whipped cream” in 1673. The name “snow cream” continued to be used in the 17th century.
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ‘cream in a foam’, crème fouettée, crème mousseuse ‘foamy cream’, mousse ‘foam’, and fromage à la Chantilly ‘Chantilly-style cheese’. Modern mousses, including mousse au chocolat, are a continuation of this tradition.



Crème Chantilly is another name for whipped cream. The difference between “whipped cream” and “crème Chantilly” is not systematic.

Crème Chantilly

Crème Chantilly

Some authors distinguish between the two, with crème Chantilly being sweetened, and whipped cream not. However, most authors treat the two as synonyms, with both being sweetened, neither being sweetened, or treating sweetening as optional. Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear if they distinguish the two.
The invention of crème Chantilly is often credited incorrectly, and without evidence, to Francois Vatel, maître d’hôtel at the Château de Chantilly in the mid-17th century.[citation needed] But the name Chantilly is first connected with whipped cream in the mid-18th century, around the time that the Baronne d’Oberkirch praised the “cream” served at a lunch at the Hameau de Chantilly — but did not call it Chantilly cream.
The names “crème Chantilly”, “crème de Chantilly”, “crème à la Chantilly”, or “crème fouettée à la Chantilly” only become common in the 19th century. In 1806, the first edition of Viard’s Cuisinier Impérial mentions neither “whipped” nor “Chantilly” cream but the 1820 edition mentions both.
The name Chantilly was probably used because the château had become a symbol of refined food.



Imitations of whipped cream, often sold under the name whipped topping or squirty cream, are commercially available. They may be used

A slice of pumpkin pie topped with a whipped cream rose

A slice of pumpkin pie topped with a whipped cream rose

for various reasons:
* To exclude dairy ingredients to avoid milk allergies.
* To support lifestyles such as veganism or food restrictions such kosher meat and milk rules.

* To provide extended shelf life (often in the freezer).

* To reduce the price—though some popular brands cost twice as much as whipped cream.
* For convenience.
Whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent syneresis, similar to margarine instead of the butter fat in the cream used in whipped cream. “Cool Whip“, a well-known U.S. brand of whipped topping, is a term sometimes used by Americans as a genericized trademark to refer to any brand of topping. Cool Whip comes in two formats: either in a tub or in an aerosol can pressurized with nitrous oxide.



Whipped cream or Crème Chantilly is a popular topping for desserts such as pie, ice cream, cupcakes, cake, milkshakes and puddings.




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