Warmed Spiced Apple Cider

November 29, 2016 at 6:07 AM | Posted in Jennie-O Turkey Products | Leave a comment
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When I seen this recipe at the Jennie – O website I thought Christmas! Its a Warmed Spiced Apple Cider, what a way to greet your Christmas visitors! At the Jennie – O site they have more than just those delicious Turkey Recipes. You can find complete Dinner Recipes, Desserts, Salads, Side Dishes, Appetizers, and Entrees. So check out the Jennie – O site when you’re looking for a recipe. Enjoy and Make the Switch! http://www.jennieo.com/

 

 

warmed-spiced-apple-cider

Warmed Spiced Apple Cider

INGREDIENTS

8 cups apple cider
1 vanilla bean, split
1 orange, peeled
ground cinnamon, if desired
½ cup whipping cream, whipped

 
DIRECTIONS

1) In saucepan, heat cider, vanilla bean and orange peel to boiling. Remove from heat; let steep 30 minutes.
2) Remove vanilla bean and orange peel. Return cider to simmering.
3) Pour cider into mugs. Sprinkle cider generously with cinnamon. Top with whipped cream and another sprinkle of cinnamon.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories160
Protein1g
Carbohydrates30g
Fiber3g
Sugars23g
Fat5g
Cholesterol20mg
Sodium35mg
Saturated Fat3g
http://www.jennieo.com/recipes/923-warmed-spiced-apple-cider

Kitchen Hint of the Day!

August 9, 2016 at 5:04 AM | Posted in Kitchen Hints | Leave a comment
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Spice it up…..
Reach for ingredients other than sugar, salt, and fat to satisfy your taste buds. Try out different herbs, spices (cinnamon, cardamom, nutmeg), mustards, and vinegars (balsamic, sherry). Some spices may even have health benefits of their own. Cinnamon, for example, may help lower blood sugar levels.

Kitchen Hint of the Day!

May 28, 2016 at 4:50 AM | Posted in Kitchen Hints | Leave a comment
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Spice is nice……

 

Use spices in baked goods. For example reducing sugar and adding cardamom, cinnamon, nutmeg or vanilla to your recipes.

Kitchen Hint of the Day!

May 24, 2016 at 5:10 AM | Posted in Kitchen Hints | Leave a comment
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Spice up the Sweet Dish……

 

Cinnamon, nutmeg, cloves and allspice are all great spices to add to sweet dishes to give it that extra kick.

Ras el hanout

April 11, 2016 at 5:22 AM | Posted in spices and herbs | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week was Crispy Carrot and Mint Fritters. And one of the Spices used in it was a Spice called Ras el hanout. I had never heard of this and was curious on what it was exactly. So according to WikipediA………

Ras el hanout in a bowl

Ras el hanout in a bowl

Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring North African countries use it as well.

There is no definitive composition of spices that makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices, in different proportions, although some purists insist that it must contain exactly 12 items. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk’s pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.

 

One of America’s Favorites – Carrot Cake

February 8, 2016 at 6:20 AM | Posted in One of America's Favorites | Leave a comment
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Carrot cake

Carrot cake

Carrot cake (Rüeblitorte in Swiss German) is a cake that contains carrots mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture.
Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency (which is usually denser than a traditional cake and has a coarser crumb).

 

 

Many carrot cake recipes include optional ingredients, such as kirsch, cinnamon, nuts, pineapple or raisins. The most common icing on carrot cake is icing sugar and lemon juice or icing sugar and kirsch (Europe) and an icing with icing sugar, butter and cream cheese (United States).

As the cake is relatively moist, it can be conserved longer than many other types of cakes.

 

 

Carrot cake cupcakes with candied ginger icing

Carrot cake cupcakes with candied ginger icing

Carrot cake may be eaten plain, but it is commonly either glazed or topped with white icing or cream cheese icing and walnuts, usually chopped. It is often coated with icing or marzipan made to look like carrots. Carrot cake is popular in loaf, sheet cake and cupcake forms, and (in the United Kingdom, as well as North America) can be found pre-packaged at grocery stores, and fresh at bakeries. Some carrot cakes are even layered.
Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed. Recipes for carrot cake occur as early as 1827. The oldest known recipe of carrot cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.

The popularity of carrot cake was probably revived in Great Britain because of rationing during the Second World War. Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, the American-based television channel Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s. Carrot cake was voted as the favorite cake in the United Kingdom, according to a survey in the Radio Times in 2011.

Another story indicates that following the Second World War there was a glut of canned carrots in the United States. A business man named George C. Page hired master bakers to find uses for the cans of carrots. He somehow promoted the idea of carrot cake to help create a demand for the product.

 

Diabetic Dish of the Week – EZ Baked Apples

February 2, 2016 at 5:58 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is EZ Baked Apples. This one uses the always delicious Granny Smith Apples and you can use it as dessert or side dish! Just add Splenda, Ground Cinnamon, and Margarine and your set. You can find this recipe along with their entire selection of Diabetic Recipes on the CooksRecipes website! http://www.cooksrecipes.com/index.html

 

EZ Baked Apples

Let the kids help mix the filling and fill the apple before baking. Enjoy as an easy dessert or side dish with ham or pork.

Recipe Ingredients:Cooksrecipes 2

6 Granny Smith apples
1 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon ground cinnamon
1 tablespoon margarine

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Wash apples and core using an apple corer. Place in a 9X13-inch baking pan.
3 – Mix together Splenda® Granulated Sweetener and cinnamon. Fill each apple with the mixture and then top each apple with a small dot of margarine.
4 – Cover with aluminum foil and bake in preheated oven 45 to 50 minutes or until slightly soft.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories 110 | Calories from Fat 20 | Fat 2.5g (sat 0g) | Cholesterol 0mg | Sodium 20mg | Carbohydrates 25g | Fiber 4g | Sugars 20g | Protein 0g.

 

http://www.cooksrecipes.com/diabetic/ez_baked_apples_recipe.html

Kitchen Hint of the Day!

January 24, 2016 at 6:09 AM | Posted in Kitchen Hints | 3 Comments
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Having Diabetes 2 I sneak Cinnamon in my recipes whenever I can because…….

 
Cinnamon is well known for its blood sugar lowering effects. Apart from the beneficial effects on insulin resistance, cinnamon can lower blood sugar by several other mechanisms. First, cinnamon has been shown to decrease the amount of glucose that enters the bloodstream after a meal. It does this by interfering with numerous digestive enzymes, which slows the breakdown of carbohydrates in the digestive tract. Second, a compound in cinnamon can act on cells by mimicking insulin.

 

This greatly improves glucose uptake by cells, although it acts much slower than insulin itself. Numerous human trials have confirmed the anti-diabetic effects of cinnamon, showing that it can lower fasting blood sugar levels by up to 10-29%. The effective dose is typically 1-6 grams of cinnamon per day (around 0.5-2 teaspoons). Bottom Line: Cinnamon has been shown to both reduce fasting blood sugar levels, having a potent anti-diabetic effect at 1 to 6 grams per day. Good to know!

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

January 22, 2016 at 6:10 AM | Posted in CooksRecipes | Leave a comment
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Here’s a little something to warm up these cold Winter Days, Mexican Hot Chocolate with Cayenne Pepper and Orange Zest. Hot Chocolate spiced up with a touch of Cayenne Pepper! You can find this recipe on one of my favorite recipe websites, http://www.cooksrecipes.com/index.html. The Cooks website has a great selection of recipes for all cuisines, so check it out soon!

 

 

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

Hot chocolate is spiced up with a touch of cayenne pepper and grated orange zest.Cooksrecipes 2

Recipe Ingredients:

1/4 cup water
6 tablespoons unsweetened cocoa powder
1/4 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla extract
1 tablespoon grated orange peel
1/2 teaspoon cayenne pepper
5 1/2 cups skim milk
2 cinnamon sticks
1/8 teaspoon salt

Cooking Directions:

Whisk water, cocoa powder and Splenda® Granulated Sweetener in a saucepan. Slowly bring to a simmer over medium heat, stirring constantly. Cook until mixture thickens and resembles a syrup.
Mix in remaining ingredients and heat. Do not boil. Serve hot.
Makes 6 (8-ounce) servings.

Nutritional Information Per Serving (1/6 of recipe; 8 ounces): Calories 110 | Calories from Fat 10 | Fat 1.0g (sat 0.5g) | Cholesterol 5mg | Sodium 170mg | Carbohydrates 16g | Fiber 3g | Sugars 12g | Protein 9g.

http://www.cooksrecipes.com/diabetic/mexican_hot_chocolate_with_cayenne_pepper_recipe.html

Diabetic Dish of the Week – Baked Stuffed Apples

January 19, 2016 at 6:35 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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For this week’s Diabetic Dish of the Week – Baked Stuffed Apples. A Diabetic Friendly that will go great as a side dish with any meal. You can find this recipe along with all the other Diabetic Friendly recipes on the CooksRecipes website! http://www.cooksrecipes.com/index.html

 

 

Baked Stuffed Apples

Diabetic-friendly recipe for baked apples stuffed with chopped dates.Cooksrecipes 2

Recipe Ingredients:

4 small baking apples
1 teaspoon butter or margarine
2 tablespoons Equal® Spoonful™
1/3 teaspoon ground cinnamon
1/2 teaspoon lemon juice
2 tablespoons finely chopped dates

Cooking Directions

Remove apple cores, leaving 1/2-inch at bottom of each apple. Prick skins with fork; set aside.
In a small shallow microwaveable casserole, melt margarine. Stir in Equal, cinnamon, lemon juice and dates. Spoon date mixture into apple centers; place apples in casserole.
Microwave, covered, at High (100%) for 4 to 6 minutes or until apples are tender. Let stand a few minutes and spoon liquid back into apples before serving.
Makes 4 servings.

 

Nutritional Information Per Serving (1/4 of recipe): 90 calories, 0.4 g protein, 1/3 g fat, 21.4 g carbohydrate.

http://www.cooksrecipes.com/diabetic/baked-stuffed-apples-diabetic-recipe.html

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