Healthy Mousse Recipes

January 9, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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Delicious and Healthy Mousse Recipes from the EatingWell website and Magazine. You’ll find recipes like Triple Chocolate-Hazelnut Frozen Mousse, Frozen Pumpkin Mousse Pie, and Raspberry Chocolate Mousse. Find these recipes and more all at the EatingWell website. Plus you can always subscribe to the EatingWell Magazine. Each issue loaded with Healthy Tips and delicious and Healthy Recipes. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Mousse Recipes
Find healthy, delicious mousse recipes including chocolate, lemon and raspberry mousse, including gluten-free mousse recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Triple Chocolate-Hazelnut Frozen Mousse
For a rich, nutty dessert, try this triple-chocolate frozen mousse………………..

Frozen Pumpkin Mousse Pie
While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year–it just might become one of their holiday favorites. No need to let them know how easy it is…………………….

Raspberry Chocolate Mousse
Chocolate mousse for 115 calories? Yes, please! This healthy dessert recipe is perfect for a special occasion or if you just need a sweet treat. For the fluffiest mousse, make as few gentle strokes with your spatula as possible to fold the egg whites into the chocolate mixture in Step 5…………

* Click the link below to get all the Healthy Mousse Recipes
http://www.eatingwell.com/recipes/18292/desserts/mousse/

Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie

November 21, 2019 at 6:01 AM | Posted in dessert, Wild Idea Buffalo | Leave a comment
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I have a couple of more Dessert Recipes to pass along to everyone and these are from the Wild Idea Buffalo website, Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. One is a recipe for Jill’s Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Jill’s Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:

1 – Pre-heat oven to 450°.

2 – In mixer using pastry blender, mix flour, salt & sugar.

3 – In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.

4 – Add chilled butter to flour mixture until incorporated.

5 – Slowly drizzle in egg mixture.

6 – Remove dough from mixer with floured hands, shape into ball and cut in half.

7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.

8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.

9 – Chill the piecrust for 30 minutes in the refrigerator.

10 – Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with beans, rice or pie weights.

11 – Place in 450° pre-heated oven and bake for 25 minutes.

12 – Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

13 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

 

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes?_pos=3&_sid=147021a89&_ss=r

Diabetic Dessert of the Week – Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics

October 31, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 5 Comments
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This week’s Diabetic Dessert of the Week is Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics. This is just one of the many Diabetic Friendly Desserts that you can find at the Diabetes Self Management website. Along with all the Diabetic Friendly Recipes at the Diabetes Self Management website you’ll find Diabetes Management Tips, Diabetes News, and more! Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites. Each issue is packed with Diabetes Friendly Recipes and Diabetes News and Tips. I’ve left a link to subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics
Ingredients
8 tablespoons sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup fat-free (skim) milk
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup solid-pack pumpkin
1 egg, beaten
1 tablespoon vanilla
1 package (2 ounces) pecan chips (1/2 cup)

Directions
1 – Preheat oven to 400°F. Spray 12 standard (2 1/2-inch) nonstick muffin cups with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.

2 – Combine cereal and milk in large bowl; set aside 5 minutes to soften. Meanwhile, combine flour, remaining 6 tablespoons sugar, remaining cinnamon, baking powder, baking soda, and salt in large bowl; mix well.

3 – Whisk pumpkin, egg, and vanilla into cereal mixture. Gently fold in flour mixture just until blended. Do not overmix. Spoon equal amounts of batter into prepared muffin cups; sprinkle evenly with pecan chips. Sprinkle with cinnamon-sugar topping.

4 – Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool on wire rack 3 minutes. Remove from pan to wire rack. Serve warm or at room temperature.

Yield: 12 servings.

Serving size: 1 muffin.

Nutrition Facts Per Serving:
Calories: 141 calories, Carbohydrates: 24 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 335 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cinnamon-sugared-pumpkin-pecan-muffins/

 

 


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Kitchen Hint of the Week!

October 15, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Is Pumpkin healthy…………………..

Raw pumpkin has only 15 calories per 1/2 cup, and is full of iron, zinc, and fiber. It’s high in vitamin C and beta carotene. … And don’t forget the seeds: Pumpkin seeds are a good source of protein and fiber, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.

One of America’s Favorites – Pumpkin Pie

October 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pumpkin pie, with two slices removed

Pumpkin pie, with two slices removed

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.

The pie filling ranges in color from orange to brown, and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.

The pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.

Pies made from pumpkins use pie pumpkins which measure about six to eight inches in diameter. They are considerably smaller than jack o’lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point the pulp is scooped out and puréed.

A slice of home-made pumpkin pie

The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.

The pumpkin is native to the continent of North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in southern states as a symbol of Yankee culture imposed on the south, where there was no tradition of eating pumpkin pie. Many southern cooks instead made sweet potato pie, or added bourbon and pecans to give a southern touch.

A can of pureed pumpkin, typically used as the main ingredient in the pie filling

Today, throughout much of the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner. Additionally, many modern companies produce seasonal pumpkin pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata (Libbey Select uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins).

Pumpkin pies were briefly discouraged from Thanksgiving dinners in 1947 as part of a rationing campaign, mainly because of the eggs in the recipe.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter.

Jennie – O Turkey Recipe of the Week – Pasta with Pumpkin and Turkey Sausage

October 4, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Pasta with Pumpkin and Turkey Sausage. This week’s recipe is made using JENNIE-O® Lean Sweet Italian Turkey Sausage, Chicken Broth, White Wine, Pumpkin, Spices, Penne Rigate, and Grated Parmesan Cheese. Start October off with a Delicious and Healthy Recipe! You can find this Recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Pasta with Pumpkin and Turkey Sausage
A hearty, delicious skillet pasta recipe that’s tailor-made for fall. Toss sweet Italian turkey sausage with a savory mix of chicken broth, white wine and pumpkin. Ready in under 30 minutes.

INGREDIENTS
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 tablespoon olive oil
4 cloves garlic, chopped
1 medium onion, finely chopped
1 bay leaf
1 cup dry white wine
1 cup chicken broth
1 (14½-ounce) can pumpkin
½ cup heavy cream
⅛ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pound penne rigate, cooked al dente, drained
grated Parmesan cheese and sage leaves, if desired

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice sausage into ¼-inch slices and set aside.
2) In skillet, add oil, garlic and onion; sauté 3 to 5 minutes or until onion is tender. Add bay leaf and wine. Cook until wine reduces by half; about 2 minutes. Add chicken broth and pumpkin; cook, stirring, until sauce bubbles. Add sausage and reduce heat and stir in cream. Season with cinnamon and nutmeg. Simmer 5 to 10 minutes to thicken sauce.
3) Place cooked penne rigate in large pot or saucepan. Remove bay leaf from sauce and pour sauce over pasta. Toss together over low heat 1 minute. Garnish with grated cheese and sage leaves, if desired.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 20g
Carbohydrates 53g
Fiber 4g
Sugars 5g
Fat 15g
Cholesterol 60mg
Sodium 450mg
Saturated Fat 6g
https://www.jennieo.com/recipes/288-pasta-with-pumpkin-and-turkey-sausage

Healthy Quick Bread Recipes

January 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Quick Bread Recipes. Delicious and Healthy Quick Bread Recipes with recipes including; Low-Carb Blueberry Muffins, Double-Chocolate Pumpkin Bread, and Corn Muffins. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Quick Bread Recipes
Find healthy, delicious quick bread recipes including cornbread, soda bread, biscuits and muffins. Healthier recipes, from the food and nutrition experts at EatingWell.

Low-Carb Blueberry Muffins
Just because you’re watching carbs doesn’t mean you can’t have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week……

Double-Chocolate Pumpkin Bread
Pumpkin bread gets a chocolatey makeover in this healthy recipe that has cocoa powder in the batter and is studded with even more chocolate in the form of melty chips. This easy quick bread is so tasty, it could pass as a dessert……..

Corn Muffins
Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal……..

* Click the link below to get all the Healthy Quick Bread Recipes
http://www.eatingwell.com/recipes/22806/bread/quick-bread/

Jungle Jim’s International Market Fall Smash Oct. 20 | 3pm – 7pm

October 18, 2018 at 5:01 AM | Posted in Festivals | Leave a comment
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The Oscar Event Center at Jungle Jim’s International Market
5440 Dixie Highway
Fairfield, OH 45014
Oct. 20 | 3pm – 7pm

Jungle Jim’s Fall Smash is held in the Greenhouse, near the main entrance to our Fairfield location.
Your beloved fall festival is back and better than ever!
We’re celebrating fall flavors with our third annual Fall Smash! This year, we’re adding a new twist and serving hard ciders and sour beers! As always, we’ll have food trucks at the Greenhouse at our Fairfield location for a full day of food and fun. Food from all over the Tri-state will be freshly prepared and ready to go at 11:00 AM and will be available until 7:00 PM. We’ll start serving beer inside the Greenhouse at 3:00 PM sharp. Drink, eat, and enjoy some live entertainment. Let’s have some fun!
http://junglejims.com/fall-smash/

Diabetic Dish of the Week – Roasted Pumpkin Soup

October 2, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – Roasted Pumpkin Soup. Pumpkin and Fall all in a Diabetic Friendly Soup! The recipe is from the Diabetic Gourmet Magazine website, which is full of delicious and diabetic friendly recipes. Also don’t to forget to subscribe to the Diabetic Gourmet Magazine! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

Roasted Pumpkin Soup
What could make a more delectable (and appropriate) seasonal meal on a chilly autumn night than a bowl of hearty pumpkin soup?
Serve this recipe with a crunchy green salad and a warm slice of whole grain toast for a truly sweet and satisfying Halloween treat.

Roasted Pumpkin Soup

Yield: Makes 5 servings.

Ingredients

2 Tbsp. olive oil
2 tsp. ground cinnamon
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 can (15 oz.) pumpkin
3-1/2 cups low sodium chicken stock
Salt and freshly ground pepper, to taste
Chopped fresh sage, as garnish
Low-fat sour cream, as garnish (optional)
Directions

1 – In a medium saucepan, heat 2 Tbsp. olive oil over medium-high heat. When hot, add the cinnamon, onions, carrots, celery, ginger and garlic to the pan. Saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the canned pumpkin, stirring into the vegetables. Add chicken stock to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
2 – Remove the soup from the heat and process in batches in the food processor. Season with salt and pepper, to taste. Garnish with chopped fresh sage and a dollop of low-fat sour cream (if desired).

Nutritional Information Per Serving:
111 calories
6 g total fat
<1 g saturated fat
11 g carbohydrate
3 g protein
4 g dietary fiber
437 mg sodium
https://diabeticgourmet.com/articles/october-and-pumpkins-go-hand-in-hand/

Kitchen Hint of the Day!

October 2, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Healthy Pumpkins……..

Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.

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