Healthy Breakfast Toast Recipes

February 26, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Breakfast Toast Recipes. Start your day off with these Delicious and Healthy Breakfast Toast Recipes with recipes like; Overnight Peach-Raspberry French Toast, Avocado-Egg Toast, and Maple-Apple Drenched French Toast. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!


Healthy Breakfast Toast Recipes
Find healthy, delicious toast recipes for breakfast, from the food and nutrition experts at EatingWell.

Overnight Peach-Raspberry French Toast
Overnight French toast recipes are easy to prepare and a great choice when you have houseguests who’ll want a hearty and special breakfast in the morning. This recipe is extra-special because the French toast is stuffed with a cream cheese and raspberry filling which becomes an ooey-gooey treat in each bite. Topped with a raspberry sauce, fresh peaches, and powdered sugar, this breakfast recipe will be a hit with everyone at your table………

Avocado-Egg Toast
Try it once and we think you’ll agree: Topping avocado toast with an egg is a near-perfect breakfast……….

Maple-Apple Drenched French Toast
Topped with tasty pecans and a delicious apple and maple syrup blend, this French toast is sure to become a go-to recipe for special breakfasts or brunches……..



* Click the link below to get all the Healthy Breakfast Toast Recipes

One of America’s Favorites – Biscuits

October 29, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.

Biscuits, soda breads, and cornbread, among others, are often referred to collectively as “quick breads”, to indicate that they do not need time to rise before baking.

Although the American English and British English use the same word to refer to two distinctly different modern foods, early hard biscuits (North American: cookies), were derived from a simple, storable version of bread. The word “biscuit” itself originates from the medieval Latin word ‘biscoctus’, meaning “twice-cooked”.

The modern Italian baked goods known as biscotti (also meaning “twice-cooked” in Italian) most closely resemble the Medieval Latin item and cooking technique.

In the Hispanic world a bizcocho refers to an array of differing baked goods depending on the country, from Spain and throughout Hispanic America. In the Philippines, a biskotso (also spelled “biscocho”), derived from a word used by the Spanish conquerors, refers to a type of garlic bread.

The definitive explanation for the differences in the usage of “biscuit” in the English speaking world is provided by Elizabeth David in English Bread and Yeast Cookery, in the chapter “Yeast Buns and Small Tea Cakes” and section “Soft Biscuits”. She writes,

It is interesting that these soft biscuits are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out.

Early European settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy.

Biscuits and Gravy

The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheaply produced addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that it was harder, and hence kept its shape when wiping up gravy in the popular combination biscuits and gravy.

In 1875, Alexander P. Ashbourne patented the first biscuit cutter. It consisted of a board to roll the biscuits out on, which was hinged to a metal plate with various biscuit cutter shapes mounted to it.

Southern chefs may have had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats that grow in the North’s cold-winter climate. Southern American bleached all-purpose flours, originally grown in the Carolinas, Georgia and Tennessee before national food distribution networks, are made from the soft winter wheat that grows in the warm southern summer. This summer growth results in wheat that has less protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.

Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can. These refrigerator biscuits were patented by Ballard and Ballard in 1931.

Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders. If extra liquid is added, the

Open biscuit with honey being drizzled in it

dough’s texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped into the baking sheet to produce “drop biscuits”, which are more amorphous in texture and shape.

Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as “cat head biscuits”. A common variation on basic biscuits is “cheese biscuits”, made by adding grated Cheddar or American cheese to the basic recipe.

Home cooks may use refrigerator biscuits for a quicker alternative to rolled or drop biscuits. Refrigerator biscuits can even be cooked over a campfire on a stick.

A sweet biscuit layered or topped with fruit (typically strawberries), juice-based syrup, and cream is called shortcake. A type of biscuit called an “angel biscuit” contains yeast as well, as do those made with a sourdough starter.

While there are many different ways to prepare and top biscuits, the ingredients from recipe to recipe are generally the same. Most recipes will call for all-purpose flour, baking powder, salt, either milk or buttermilk, and either butter or shortening (about half will also call for a small amount of sugar as well). The amount of each ingredient will vary for each recipe much the general concept is the same for these simple baked goods.

Open biscuit with honey being drizzled in it

Healthy Canning and Preserve Recipes TUESDAY

March 20, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Canning and Preserve Recipes. Nothing better than in the dead of Winter than to go the pantry and grab a jar of your favorite fruit, vegetable, jam, etc… We always can Green Beans and Beets and they taste as good as fresh when you cook them up! So check out the EatingWell Healthy Canning and Preserve Recipes for recipes like; Bread and Butter Pickles, Pickled Jalapenos, and Rose Petal-Raspberry Jam. Find these recipes and more all at EatingWell website. Enjoy and Eat Healthy in 2018!

Healthy Canning and Preserve Recipes
Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.

Bread and Butter Pickles
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets……

Pickled Jalapenos
A great way to preserve a bumper crop of jalapeno peppers is to pickle them. Use them to garnish your favorite Mexican dishes…….

Rose Petal-Raspberry Jam
In this easy jam recipe, a few fragrant rose petals add a floral nuance to otherwise delicious but plain raspberry jam. If you don’t want to can the jam, store it in the refrigerator for up to 2 months. Serve with crackers and cream cheese or spread onto a vanilla cake for a healthier frosting…..

Diabetes-Friendly Cookie Recipes

August 31, 2017 at 5:23 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetes-Friendly Cookie Recipes.Diabetic Friendly Cookie recipes like; Chocolate Cookie Treats, Chocolate Java Ice Cream Cookies, and Walnut-Raspberry Thumbprints. Find these recipes and more all the Diabetic Living Online website. Enjoy and Eat Healthy!


Diabetes-Friendly Cookie Recipes
Whether you’re looking for an easy everyday sweet or an impressive holiday treat, these diabetic cookie recipes are sure to hit the spot. We made smart ingredient swaps and incorporated dried fruits and nuts to make these delicious, carb-conscious desserts fit into your healthy eating plan.


Chocolate Cookie Treats
Drizzle rich chocolate icing over these walnut-topped treats for a nutty diabetic dessert that’s low-calorie and low-carb…….


Chocolate Java Ice Cream Cookies
Start with a sugar-free cake mix to speed up the cookie-making process. This recipe for homemade ice cream sandwiches calls for just six ingredients and has only 24 grams of carb per serving…….


Walnut-Raspberry Thumbprints
These tiny jam-filled tidbits are a festive addition to a holiday buffet table or cookie tray…..


* Click the link below to get all the Diabetes-Friendly Cookie Recipes

Wild Idea Buffalo Recipe of the Week – Chocolate Buffalo Brownies

September 14, 2016 at 5:27 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Chocolate Buffalo Brownies. Yes, Brownies made with Wild Idea Ground Buffalo! Gluten free and made with sugar substitute. You can find this recipe and purchase the Wild Idea Ground Buffalo all at the Wild Idea Buffalo website, Enjoy!

Chocolate Buffalo Brownies
No kidding! These Chocolate Buffalo Brownies are made with Wild Idea’s 100% grass-fed, ground bison meat. They are also gluten free, and with sugar substitute, Paleo friendly! But, the best part is – they’re dense, slightly chewy, and delicious! And, if you don’t tell, no one will ever guess that these brownies are made with healthy bison meat!


Ingredients: (Makes 24 to 30 Brownies)chocolate-buffalo-brownies
10 – ounces Wild Idea Ground Buffalo
6 – eggs
¾ – cup sugar or sugar substitute
2 – vanilla bean pods, seeds only or 2 teaspoons vanilla
½ – cup dark fruit jam * I’ve used black raspberry and black cherry.
6 – tablespoons butter or coconut oil *I used half of each.
1 – cup cocoa powder
½ – teaspoon salt
2 – teaspoons baking powder


1 – Rinse ground buffalo under cold water and pat dry with a paper towel.
2 – Place ground buffalo in food processor with half of the eggs and mix until well blended.
3 – Add remaining eggs, vanilla seeds, jam, and butter and mix well.
4 – Add cocoa powder, salt, and baking powder and mix well, stopping occassionally to scrape down the sides.
5 – Pre-heat oven to 375°, with oven rack positioned in mid upper level of oven.
6 – Butter an 8”x12” baking pan and sprinkle with cocoa powder. Tap out excess cocoa.
7 – Pour batter in prepared pan and spread evenly. Bake for 45 minutes.
8 – Remove the brownies form the oven and place in the refrigerator.
9 – While brownies are starting to cool, make the frosting.
10 – Remove slightly cooled brownies from the refrigerator and frost. Return the frosted brownies to the refrigerator and let them cool completely, at least four hours.
11 – Cut brownies into desired portions and garnish with fruit.

Quick Chocolate Frosting Options:Wild Idea

* Option 1: 6 ounces each semi-sweet chocolate and milk chocolate mixed, with 2 tablespoons butter, and 1/3 cup cream. Heat over low heat, stirring occasionally.

* Option 2: 12 ounces semi-sweet chocolate chips and 2 tablespoons butter. Melt over low heat, stir occasionally, and stir in ½ cup sour cream at room temperature.

Diabetic Dish of the Week – Lovin’ Lemon Swirl Dip

January 27, 2015 at 6:30 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dish of the Week | 1 Comment
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Lovin’ Lemon Swirl Dip

1 Cup Vanilla Low-Fat Greek Yogurt
1/4 Teaspoon Finely Shredded Lemon Peel
1 Tablespoon Lemon Juice
Dash Ground Cinnamon
Dash Ground Ginger
3 Tablespoons Strawberry Jam or Preserves *
3 Cups assorted fresh fruit (such as Apple and/or Pear wedges,** Plum Slices, Strawberries, Raspberries, and/or Seedless grapes)

1 – In a medium bowl stir together Yogurt, Lemon Peel, Lemon Juice, Cinnamon, and Ginger. Cover and chill for at 1 hour up to 24 hours.

2 – To serve, transfer Yogurt Mixture to a serving bowl. Drop small spoonfuls Using a thin knife or spatula, gently swirl Jam into Yogurt Mixture. Serve Fruit with Swirled Yogurt Mixture.

* Note – Look for Smucker’s Sugarless Strawberry Jam or Preserves to use.
** Note – To prevent Apples or pears from turning brown, place the sliced Fruit in a bowl. Add 2 Tablespoons Lemon Juice and 2 Tablespoons water; toss to coat. If desired, pat dry with paper towels.
Nutrition per serving: 63 Calories, 1 g total Fat, 2 mg Cholesterol, 30 mg Sodium, 13 g carbs, 0 g Fiber, 2 g Protein

Ohio festivals – September 25-28, 2014

September 30, 2014 at 5:17 AM | Posted in Festivals | Leave a comment
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A lot of festivals this week!



September 25-28, 2014 51st Annual Barnesville Pumpkin Festival
Barnesville, Ohio
The Barnesville Pumpkin Festival has become a tradition for families and friends who come each year to enjoy one of Ohio’s oldest and most popular festivals. Always held during the last full weekend in September, the Festival includes four days of fun-filled contests, entertainment, tastes, sights and sounds. The festival started in 1963 in the basement of the Catholic Church and has has evolved from a small street fair to a premier event with visitors attending from all over the United States. Both adults and children will enjoy harvest-inspired arts and crafts, home-style foods, entertainment on two stages, a giant weigh-in of champion pumpkins, lots of fun contests and the Giant Pumpkin Festival Parade on Saturday. There is plenty to see and do and, admission is free.

September 26-27, 2014 Annual Ohio Swiss Festival – Sugarcreek, Ohio
Held in Sugarcreek, the Little Switzerland of Ohio, with parades, queen pageant, musical entertainment, rides, 5K Swiss Cheese Chase, cheese auction, cheesemaking contest, Steintossen stone throwing, yodeling Swiss cheese eating and Swiss costume contests. Sample award-winning wine and cheese from our local artisans throughout the festival.


September 27, 2014 32nd Annual Country Applefest – Lebanon, Ohio
The streets of historic downtown Lebanon will be filled with homemade crafts, great food and entertainment. Enter the apple bake off contest.

September 27, 2014 Community Chocolate Festival – Dayton, Ohio
(no website)
The theme for this year’s festival is Tropical Chocolate Paradise. Private and commercial vendors will provide a variety of themed chocolates for festival guests. Live music and entertainment on stage throughout the day plus Children’s Play area, Games and Prizes, and a Chocolate Recipe Contest add more fun to the event. Live music and entertainment will be available on stage throughout the day. The festival is sponsored by Faith and Friends The Chocolate Festival will be held in the Montgomery County fairgrounds coliseum.


September 27-28, 2014 35th Annual Germantown Pretzel Festival
Germantown, Ohio
Fall festival held on the fourth full weekend in September, since 1980, featuring handcrafts, good food, and free entertainment with live music & shows, baked goods & pretzels!


September 27-28, 2014 51st Geneva Grape Jamboree – Geneva, Ohio
Celebrates the harvesting of the local grapes. Taste freshly squeezed grape juice, wine, and various other grape products. All grand-stand entertainment, including the grape stomping contest, is free. Miss Grapette is featured in the two giant parades each afternoon. Rides, crafts, food, and other concessions pack the downtown streets during this grape filled weekend.

Kitchen Hint of the Day!

February 27, 2014 at 6:43 AM | Posted in Kitchen Hints | 2 Comments
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To re-use a jam jar and eliminate any existing odor, pour in strong black coffee, let it stand for a few minutes, then rinse out. The odor should be eliminated!

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