Kitchen Hint of the Day!

April 3, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Bean dish flavor hint…….

If you’re making beans as a side dish, add a small amount of brown sugar or molasses at the end of cooking for a delicious flavor.

Gingersnap Pumpkin Cheesecake

November 12, 2017 at 6:05 AM | Posted in CooksRecipes, dessert | Leave a comment
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I’m passing along a recipe I came across at the CooksRecipes website, Gingersnap Pumpkin Cheesecake. Splenda® Granulated No Calorie Sweetener replaces the Sugar in the recipe. Perfect Dessert for your Holiday Table. Again its at the CooksRecipes website which has a huge selection of recipes for all occasions. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Gingersnap Pumpkin Cheesecake
This new and healthy version is a tasty twist of a classic recipe. The gingersnap crust offers the perfect balance to the creamy pumpkin filling.

Recipe Ingredients:

3/4 cup gingersnap cookie crumbs
3/4 cup crushed fat-free graham crackers
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 cup unsalted butter, melted
3 (8-ounce) containers block-style fat-free cream cheese, softened
1/2 cup Splenda® Granulated No Calorie Sweetener
1 1/2 cups canned solid pack pumpkin
1 tablespoon molasses
1/2 cup nonfat evaporated milk
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 large eggs

Cooking Directions:

1 – Preheat oven to 325°F (165°C). Grease and flour an 8 inch springform pan.
2 – Using a fork, combine gingersnaps, graham crackers, 2 tablespoons Splenda® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3 – With an electric mixer, beat cream cheese and 1/2 cup Splenda® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the molasses, evaporated milk, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4 – Pour batter into prepared crust.
5 – Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 310; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 130mg; Sodium: 550mg; Total Carbs: 34g; Dietary Fiber: 3g; Sugars: 18g; Protein: 19g.

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

One of America’s Favorites – Anadama Bread

September 4, 2017 at 5:40 AM | Posted in One of America's Favorites | Leave a comment
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Anadama Bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.

It is not readily agreed exactly when or where the bread originated, except it existed before 1850 in Rockport,

Anadama bread

Massachusetts. It is thought to have come from the local fishing community, but it may have come through the Finnish community of local stonecutters.

Near the turn of the 20th century, it was baked by a man named Baker Knowlton on King Street in Rockport, Massachusetts, and delivered in a horse-drawn cart to households by men in blue smocks. In the 1940s, a Rockport restaurant owned by Bill and Melissa Smith called The Blacksmith Shop on Mt. Pleasant St. started baking the bread for their restaurant in a small bakery on Main St. They baked about 80 loaves a day until 1956, when they built a modern $250,000 bakery on Pooles Lane. They had 70 employees and 40 trucks which delivered Anadama bread all over New England.

The Anadama Bread center of consumption was in Rockport and next-door Gloucester, Massachusetts. It was commercially available from local bakeries widely on Cape Ann from the early 1900s until 1970, when the Anadama Bread Bakery on Pooles Lane in Rockport closed due to Bill Smith’s death. For a number of years, it was baked by small local bakeries at breakfast places on Cape Ann.

Put in a large mixing bowl 2 cups boiling water and 1/2 cup cornmeal. Stir thoroughly. Let stand one hour. Add 1/2 cup molasses, 2 teaspoons salt, and 1 tablespoon butter. Put in a small bowl 1/2 cup lukewarm water and 1 package yeast. When dissolved, add to the cornmeal. Stir in 4 1/2 cups flour. Beat thoroughly and let rise until double in bulk. Add enough more flour to make the dough just firm enough to knead. Shape into loaves and put into buttered pans. Let rise until almost double. Bake about 50 minutes at 350°. Makes 2 loaves. White flour will make the most “addictive” Anadama, but experiment with whole wheat, rye and other flours to make more healthful loaves.

 

 

Barbecued Chicken

May 14, 2017 at 5:42 AM | Posted in chicken, CooksRecipes | Leave a comment
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Came across a delicious and Diabetic Friendly Barbecued Chicken recipe to pass along to all of you. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has a large selection of recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy!

 

 

Barbecued Chicken

Grilled chicken is juicier and tastes better when you brine it first—and the sweet and smoky homemade barbecue sauce is even “sweeter” without the extra calories from sugar.

 

 

Recipe Ingredients:

Barbecue Sauce:
3 cups reduced-sugar ketchup
1/4 cup SPLENDA® Brown Sugar Blend
1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon paprika
11/2 teaspoons salt
11/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

Chicken:
1/4 cup SPLENDA® Sugar Blend
1/2 teaspoon kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper

Cooking Directions:

1 – For Barbecue Sauce: Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)
2 – Use immediately or cool, cover, and refrigerate for up to 1 month.
3 – For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
4 – Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.
5 – Heat grill to medium-high. Brush grill grate and coat with oil.
6 – Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170°F | 80°C) on an instant-read thermometer).
7 – Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 270; Calories from Fat: 60; Total Fat: 7g;Saturated Fat: 1.5g; Cholesterol: 70mg; Sodium: 1770mg; Total Carbs: 25g; Dietary Fiber: 1g; Sugars: 68g; Protein: 22g.
http://www.cooksrecipes.com/diabetic/barbecued_chicken_recipe.html

Tender Spareribs Recipe w/ Mashed Potatoes and Cut Italian Beans

March 4, 2016 at 5:40 PM | Posted in Pork | 2 Comments
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Today’s Menu: Tender Spareribs Recipe w/ Mashed Potatoes and Cut Italian Beans

 

Tender Spareribs Recipe w Mashed Potatoes and Cut Italian Beans 008
Snow Flurries outside this morning. Cleared up by late afternoon, still a cold day out though. Had a Simple Truth Breakfast Sandwich for Breakfast. I had to go back to Kroger, I had forgot a couple of items for Mom. Back home not a lot going on, just did a couple things around the house and then kicked back and did some reading. For dinner tonight I prepared a Tender Spareribs Recipe w/ Mashed Potatoes and Cut Italian Beans.

 

 

 

Tender Spareribs Recipe w Mashed Potatoes and Cut Italian Beans 001

Tried a new recipe for dinner tonight, Tender Spareribs Recipe. i came across this recipe on a Taste Of Home recipe email. I love the recipes on the Taste of Home website, (http://www.tasteofhome.com/). I can always find any recipe I need. Anyway back to the recipe, I’ll need the following to prepare the dish; 4 pounds pork spareribs (cut into serving-size pieces), 1/4 cup Low sodium soy sauce, 1/4 cup prepared mustard, 1/4 cup molasses, 3 tablespoons cider vinegar, 2 tablespoons Worcestershire sauce, and 1 to 2 teaspoons hot pepper sauce. That’s a fantastic combination of ingredients for the sauce! As I try to do with all recipes I used reduced calorie or low sodium ingredients when I can; La Choy Low Sodium Soy Sauce. I used the Kikkoman Low Sodium Soy Sauce, French’s Yellow Mustard, GrandMa’s Molasses, Heinz Cider Vinegar, Worcestershire Sauce, and Frank’s Hot sauce. The original recipe and web link are at the end of the post.

 

Tender Spareribs Recipe w Mashed Potatoes and Cut Italian Beans 004
To prepare the dish I started by cutting the Spare Ribs into serving size pieces. I purchased the Spare Ribs at Meijer yesterday. I then lined my Crock Pot with a liner. I always use a liner anytime I use my Crock Pot. I then placed ribs into the Crock Pot . I combined the remaining ingredients; poured over ribs. Cover and cooked on low for 6 hours. By 1:00 this afternoon the aroma of the Spare Ribs was incredible!

 

 

 

Tender Spareribs Recipe w Mashed Potatoes and Cut Italian Beans 005
At the end of 6 hours I pulled the Ribs out of the Crock Pot and they were so tender they were falling apart. The Sauce gave the Ribs incredible flavor, this combination of ingredients would go great with any of your Pork Dishes! * Near the end of the cooking time the Crock Pot passed away. I had to finish cooking the Ribs in an oven at 425 degrees. It was the older Crock Pot we had, Mom had it for 30 years!

 

 

 

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
For one side dish I prepared some Bob Evan’s Mashed Potatoes, which I just microwaved and serve. Just can’t beat these Mashed Potatoes. Then I also opened up a can of Allens Cut Italian Beans. I guess this our new favorite Bean. I love Green Beans but these Beans are hard to beat! I also reheated some leftover Pillsbury Italian loaf Bread . One fantastic dinner tonight! For dessert later a small cup of Del Monte No Sugar Peach Chunks.

 

 
Tender Spareribs Recipe

Ingredients
4 pounds pork spareribs, cut into serving-size piecesTaste of Home
1/4 cup soy sauce
1/4 cup prepared mustard
1/4 cup molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot pepper sauce

Directions
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. Yield: 8 servings.
Nutritional Facts
1 serving equals 460 calories, 32 g fat (12 g saturated fat), 128 mg cholesterol, 691 mg sodium, 9 g carbohydrate, trace fiber, 32 g protein.

http://www.tasteofhome.com/recipes/tender-spareribs

One of America’s Favorite Christmas Treats – Pecan Pie

December 18, 2014 at 6:27 AM | Posted in One of America's Favorites | 2 Comments
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Pecan Pie

Pecan Pie

Another recipe that always reminds me of my Grandmother. Among the many things she would make for Christmas, she would always bake a couple Pecan Pies!

 

 
Pecan pie is a pie made primarily with corn syrup and pecan nuts. Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream or vanilla ice cream.

 

 

A slice of pecan pie.

A slice of pecan pie.

Claims have been made of the dish existing in the early 1800s in Alabama, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish’s origin have not found any recipes dated earlier than 1886, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. The earliest recorded recipes produce a boiled custard with pecans added, which is then baked in a pie crust.

Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by Native Americans. Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard.

The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s “discovery” of a “new use for corn syrup” by a corporate sales executive’s wife.

 

My Weakness Jif Peanut Butter!

March 8, 2012 at 11:34 AM | Posted in snacks | 1 Comment
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A little history on my favorite snack maker!

In 1958, original Jif® Creamy Peanut Butter was introduced, and quickly became a favorite. Moms recognized Jif peanut butter‘s superior fresh-roasted peanut taste and made Jif peanut butter a delicious addition to recipes for every meal.

Jif has introduced several new varieties over the years. In 1974, Jif Extra Crunchy peanut butter made its debut and proved to be a success with adults and children alike. In 1991, we introduced Simply Jif peanut butter, our product with low-sodium and less sugar than regular peanut butter. Shortly after, we responded to the demand for a reduced fat product with delicious fresh-roasted peanut taste with the launch of Jif Reduced Fat peanut butter spread. In 2004, the sweet combination of peanut butter and honey made its way into the Jif portfolio as Jif with Honey was debuted. Jif Natural peanut butter spread was launched in 2009. It is made from five simple ingredients and is now offered in both creamy and crunchy varieties. Soon after, Jif Omega-3 peanut butter was launched with the same great taste as regular Jif peanut butter. Jif Omega-3 peanut butter is an excellent source of Omega-3 DHA & EPA combined per serving. Most recently, Jif has made it easy to take the peanuttiest peanut butter with you anywhere with Jif To Go™, the perfect portable snack.

http://www.jif.com/

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