It’s Nuts I tell you…..BITTY BAR VARIETY PACK

August 23, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week of the nuts.com website (https://nuts.com/) its the BITTY BAR VARIETY PACK. Mini sized Bitty Bars. 3 kinds – Sweet and Salty (3) Cranberry Quinoa (3) Trail Mix (3) Peanut Butter (3). Made with ingredients like peanuts, almonds, dried apricots, quinoa and more. Bound together with sweet, and pure honey. At the Nuts site (https://nuts.com/) you can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there’s FREE shipping on orders over $59, see for details. Now more on the BITTY BAR VARIETY PACK. Enjoy and Eat Healthy in 2018! https://nuts.com/

 

 

BITTY BAR VARIETY PACK
Wee-sized Bitty Bars for every lil’ craving! Taste them all with our Bitty Bar Bundle. Inside, you’ll find three bars of each flavor; Sweet and Salty, Cranberry Quinoa, Trail Mix and Peanut Butter and Jelly. Small as they are, these itsy bitsy bars pack a ton of flavor. Made with clean, simple ingredients like peanuts, almonds, dried apricots, quinoa and more. Bound together with sweet, pure honey! Plus, they’re travel-sized and do just the trick when you need a quick pick-me-up.

Our Bitty Bar Bundle contains 12 bars in all:
Sweet and Salty (3) Cranberry Quinoa (3) Trail Mix (3) Peanut Butter (3)

Ingredients
Split Peanuts, Honey, Dried Cranberries (Cranberries, Apple Juice Concentrate, Sunflower Oil), Peanut Butter (dry roasted peanuts), Raisins, Almonds, Crisp Brown Rice, Dried Apricots, Redskin Peanuts, Sunflower Seeds, Pumpkin Seeds , Sea Salt, Quinoa, Sultana Raisins, Cinnamon. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.

Nutrition Facts
Serving size 18g (~0.6 oz.)

Amount per serving
Calories 90
Calories from Fat 45
%DV
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 3g
https://nuts.com/snacks/energy-squares/bitty-bars.html

 

Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):
M-F 8AM-8PM
S-S 9AM-6PM
https://nuts.com/

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It’s Nuts I tell you…PEANUT BUTTER and JELLY BITTY BARS

July 19, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its PEANUT BUTTER and JELLY BITTY BARS. Each bitty bar is under 100 calorie, which makes it the perfect snack! Made with Split Peanuts, Honey, Dried Cranberries (Cranberries, Apple Juice Concentrate, Sunflower Oil), Peanut Butter, Raisins, Almonds, Crisp Brown Rice, and Dried Apricots. This is just one of many ENERGY SQUARES AND BARS that you can purchase at the Nuts site (https://nuts.com/). You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there’s FREE shipping on orders over $59, see for details. Now more on the PEANUT BUTTER and JELLY BITTY BARS. So Enjoy and Eat Healthy in 2018!

 

PEANUT BUTTER and JELLY BITTY BARS
It’s always that time (you know the one!) with our portable Peanut Butter and Jelly Bitty Bars! Small in size yet colossal in flavor, each bitty bar is under 100 calorie and fantastic for snacking while, well, busy! Made with simple ingredients, each itty Bitty is bound together with all-natural honey and a mix of peanuts, crisp brown rice, dried cranberries, raisins, almonds and peanut butter. Packed with protein and good-for-you ingredients, these bars will help keep you on your A-game. Each bag contains 15 bars.

Ingredients
Split Peanuts, Honey, Dried Cranberries (Cranberries, Apple Juice Concentrate, Sunflower Oil), Peanut Butter, Raisins, Almonds, Crisp Brown Rice, Dried Apricots. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.

Nutrition Facts
Serving size 18g (~0.6 oz.)

Amount per serving
Calories 80
Calories from Fat 41
%DV
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 6g
Protein 2g

More Info
Store at room temperature for up to 1 year.
https://nuts.com/snacks/energy-squares/pb-j.html


Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):
M-F 8AM-8PM
S-S 9AM-6PM
https://nuts.com/

Kitchen Hint of the Day!

May 3, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Raisins……..

Raisins will last for several months if they are wrapped tightly in plastic wrap or in a plastic bag and kept at room temperature. They will last even longer, up to a year, if you place the plastic bag in the refrigerator.

Diabetic Dish of the Week – CANDIED YAMS

March 27, 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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Diabetic Dish of the Week – CANDIED YAMS TUESDAY

This week’s Diabetic Dish of the Week is – CANDIED YAMS. Here’s the perfect Diabetic Friendly side dish for your Easter Dinner, CANDIED YAMS. Yans, Brown Sugar, Raisins, and Nutmeg are just a few the ingredients making up the recipe. The recipe is off one om favorite Recipe Sites- the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer, Soup and Salad, Entree, and Dessert items! Along with Diabetic Management Tips and Diabetic News. So check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CANDIED YAMS

Ingredients

6 medium yams, boiled in skin until tender (about 20 – 30 minutes)
1/3 cup raisins*
1 Tbsp brown sugar
3 Tbsp sugar substitute
2 tsp cinnamon
1/2 tsp nutmeg
Ground cloves to taste
1/3 cup low-calorie margarine
1 cup cold water

Directions

1 – Preheat the oven to 350F.

2 – Cool yams, peel, and slice lengthwise.

3 – Place the yam slices in a covered baking dish. 4 – Sprinkle the raisins over the yams.

5 – In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water.

6 – Cover the baking dish and bake for 30 minutes.

7 – Remove the cover, then bake another 15 – 20 minutes.

* Note: If you leave out the raisins, it reduces the nutritional information by these amounts: 3.2g carbohydrate; 2.4 g sugars; 12 calories; Fiber 0.2g.

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/candied-yams

State Dessert of the Week

February 22, 2018 at 6:01 AM | Posted in State Dessert | Leave a comment
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Starting this week, and starting with Alabama, I’ll be listing each State’s Official Dessert. Looking into this I did find differing opinions on the “Official Dessert”. I found some States have 2 or even 3 Desserts. So there is some disagreement on some of the Desserts. Also No two states can have the same dessert. Once a dessert is assigned to one state, no other state can lay claim to it. The information gathered comes from various websites on the net. If you would have recipes for any of the Desserts I’ll be passing along just send them to me and I’ll post them. Enjoy and Eat Healthy in 2018!
.
State Dessert of the Week – Alabama Lane Cake

Alabama Lane Cake made famous by its appearance in To Kill A Mockingbird.

A thick slice of lane cake

Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laden baked cake traditional in the American South. According to food scholar Neil Ravenna, the inventor was Emma Rylander Lane, of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Georgia. She called it “Prize Cake” when she self-published a cookbook, A Few Good Things to Eat in 1898. Her published recipe included raisins, pecans, and coconut, and called for the layers to be baked in pie tins lined with ungreased brown paper rather than in cake pans.

The Lane cake is sometimes confused with the Lady Baltimore cake, which also is a liquor-laden fruit-filled cake, but of different pedigree.

Many variations of the Lane cake now exist, with three or more layers of white sponge cake, separated by a filling that typically includes pecans, raisins and coconut soaked in a generous amount of bourbon, wine or brandy. It may be frosted on the top, on the sides, or both.

Lane cake is often found in the South at receptions, holiday dinners, or wedding showers.

The cake has a reputation as being difficult to make, but this is no longer as true as it once was. When the recipe originated, there were no stand mixers, nor electric hand mixers, and even hand-crank eggbeaters were not universally available, which meant a lot of hard labor beating egg whites to frothy soft peaks. The wood-fired ovens of the time had no thermostats, making it difficult to produce a white cake. The pecans, raisins and coconut had to be chopped by hand or, more often, put through a meat grinder. The filling ingredients can be chopped in an electric food processor today. Modern refrigeration also makes it easier to produce a stiff filling, allowing one to build an orderly multi-layer cake, rather than a sticky, lopsided dessert. Even with modern conveniences, making a traditional Lane cake is still quite a task to undertake. It is still a special cake, best made several days in advance of an important family event, so the flavors have time to mingle. During the war, Lane cakes were a favorite among service men lucky enough to receive one for Christmas. By the time the cake arrived overseas, the spirits, raisins and cake had fermented into a special delight. Many southern families have stories of “the best cake ever tasted”.

Recipes for Lane cake vary because so many Southern Cooks who made Lane cake for special occasions fiercely guarded their recipe. Some lucky cooks use a recipe passed down from generation to generation, while many others rely on vague instructions and a variety of sources in an attempt to recreate the family tradition. One such cook, Atlanta baker and Alabama native, Lise Ode, wrote about such an attempt and shares the recipe she created on her blog. Professional chef, Tori Avey, includes a recipe for Lane cake on her website complete with pictures of each step. Although it is difficult to locate a copy of Emma Rylander Lane’s original cookbook or the revised edition, Some Good Things to Eat that was published in 1989, the recipe can be found in many older cookbooks. One such cookbook, The Purefoy Hotel Cook Book published in Talladega, Alabama in 1953 has been digitized and can be accessed through the Digital Public Library of America. The recipe for Lane cake appears on page 123–124.

Krystina Castella and Terry Lee Stone include a recipe for Lane cake in their cookbook Booze Cakes: Confections Spiked With Spirits, Wine, and Beer which uses 2 tablespoons of bourbon in the cake, 1 cup in the filling, and a buttercream frosting made from 1 cup unsalted butter, 1/4 cup half-and-half, 3 cups confectioner’s sugar, 1/4 cup bourbon, and 1/4 teaspoon salt.

The original recipe for Lane cake called for 1/4 cup Bourbon added to the filling mixture only, although the bourbon was sometimes replaced with grape juice by cooks who did not believe in partaking alcohol. Whisky, Wine, and Brandy are mentioned in other recipes. Still other Lane cake cooks took great pride in using a homemade liqueur, such as Scuppernong Wine, making their cake all the more special and harder to duplicate. Most cooks placed the finished Lane cake in a covered tin and allowed it to “set” for up to a week before serving, in order for the spongy cake to “soak up” the flavor. Some also wrapped the unfrosted cake in a cloth that had been soaked in the bourbon, brandy, wine or grape juice while it set in a cool place, often in a bowl set inside a dishpan and then covered. It was then frosted with 7-minute boiled icing or other whipped white frosting, usually a day or more before serving.

Here’s 2 links of many for the recipe for Lane Cake

http://www.myrecipes.com/recipe/the-lane-cake

https://www.pillsbury.com/recipes/easy-lane-cake/2efce79f-8d58-4b59-9894-e37c90f8bd37

Wild Idea Buffalo of the Week Recipe of the Week – BUFFALO MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE

January 31, 2018 at 6:20 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE. This week’s recipe uses Wild Idea Buffalo Stew Meat. Included are recipes for the Mincemeat, Pie Crust, and Cilantro Yogurt Sauce. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

 

BUFFALO MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE
Do not let the length of this recipe deter you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas.

Mincemeat Ingredients: (Serves 8 to 12 entrée or 46 Petite Hors d’oeuvre Pies)
2 – teaspoons cumin
2 – teaspoons cardamom
2 – teaspoons ginger
2 – teaspoons black pepper
1 – teaspoon salt
1 – teaspoon cinnamon
½ – teaspoon allspice
½ – teaspoon cayenne
½ – teaspoon turmeric
½ – teaspoon cloves
1 – tablespoon olive oil
2 – pounds , rinsed & patted dry, or 2 lbs. Ground Buffalo or Ground Round Buffalo
1 – onion, chopped
1 – tablespoon garlic, chopped
3 – tablespoon lemon juice
½ – cup raisins
2 – apples, peeled & chopped
½ – cup bourbon (Buffalo Trace)
1 – cup apple cider
1- tablespoon molasses

Preparation:

Wild Idea Buffalo Stew Meat

1 – Mix all dry spices together and set aside. 2 – Heat oil in heavy stockpot over medium high heat.
3 – Add stew meat and stir, cook for 3 minutes.
4 – Add onion and spices, stirring to incorporate. Cook for 5 minutes.
5 – Add garlic, lemon juice, raisins and apples and stir to incorporate.
6 – Add bourbon and then cider. Stir to incorporate and bring to a boil.
7 – Reduce heat to medium low, cover and simmer for 30 minutes.
8 – Remove cover and continue to cook until most (but not all) of the liquids are removed.
9 – Place ingredients into food processor and pulse puree until meat is finely minced.
10 – Cover & set aside.

Pie Crust
* Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the heavier weight of the mincemeat.

Ingredients:
2 – cups unbleached flour
1 – cup whole-wheat flour
1 – teaspoon salt
2 – teaspoons sugar
1½ – sticks butter, cut into small pieces
3 – eggs, beaten

Preparation:

1 – Place dry ingredients in a mixer and incorporate.
2 – Add butter pieces at a time.
3 – Add eggs slowly.
4 – Remove dough from mixer onto floured surface and lightly dust.
5 – Divide dough into 2 parts and roll out slightly between floured parchment papers.
6 – Line 8” deep pie pan with rolled pastry, dough should hangover the edge.
7 – Fill with mincemeat, spreading around evenly.
8 – Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork.
9 – With remaining pastry roll out and cut into leave patterns and place on top of pie.
10 – Cut 3 slits into top of pie pastry.
11 – Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time.
12 – Serve pie with Cilantro Yogurt Sauce. Super Delicious!

Cilantro Yogurt Sauce (Makes 1 ½ cups.)

Ingredients:
1- cup yogurt or whole milk
2 – cups fresh cilantro, chopped
¼ – cup fresh mint leaves
1 – jalapeno, seeded
2 – tablespoons garlic, chopped
1 – teaspoon cumin
1 – tablespoon lemon juice
½ – teaspoon salt
½ – cup cucumber, finely chopped

Preparation:
1 – Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things or as a dip. Keeps for 1 week in refrigerator.
https://wildideabuffalo.com/blogs/recipes/buffalo-mincemeat-pie

Kitchen Hint of the Day!

January 13, 2018 at 7:34 AM | Posted in Kitchen Hints | Leave a comment
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The Raisin…….

Raisins pack more nutrition than their small size might indicate. When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making a handful of raisins a snack rich in B vitamins, iron and potassium. Besides nutrients, raisins are also a good source of carbohydrates for energy

Kitchen Hint of the Day!

December 12, 2017 at 6:31 AM | Posted in Kitchen Hints | Leave a comment
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Did you know that Raisins………..

Raisins pack more nutrition than their small size might indicate. When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making a handful of raisins a snack rich in B vitamins, iron and potassium. Besides nutrients, raisins are also a good source of carbohydrates for energy.

Jennie – O Turkey Recipe of the Week -Turkey and Rice Pilaf

November 17, 2017 at 5:38 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey and Rice Pilaf. Made using JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast. Along with a Rice Pilaf, Carrots, Raisins, Green Onion and Garlic. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey and Rice Pilaf

Looking for a sweet, savory weeknight meal with less fat? Look no further — with only 6 grams of fat per serving, this Turkey and Rice Pilaf recipe is perfect for anyone looking to eat better!

NGREDIENTS

1 (7-ounce) package rice pilaf mix
1 cup sliced carrots
⅓ cup raisins
¼ cup chopped green onion
1 clove garlic, minced
1 tablespoon butter
⅔ cup low-sodium chicken broth
2 teaspoons cornstarch
2 cups chopped JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, from the service deli

DIRECTIONS

1 – Prepare rice pilaf mix according to package directions.
2 – In large skillet, cook carrots, raisins, green onion and garlic in butter until tender. Combine broth and cornstarch in small bowl; add to vegetables. Heat to boiling. Gently stir in turkey; heat until hot. Serve turkey mixture over pilaf.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 340
Protein 25g
Carbohydrates 51g
Fiber 3g
Sugars 4g
Fat 6g
Cholesterol 40mg
Sodium 960mg
Saturated Fat 2g
https://www.jennieo.com/recipes/20-turkey-and-rice-pilaf

“Meatless Monday” Recipe of the Week – GINGERED ACORN SQUASH

October 23, 2017 at 5:24 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – GINGERED ACORN SQUASH. Its from one my favorite Diabetic Recipe sites, the Diabetic Gourmet Magazine (https://diabeticgourmet.com/). The Diabetic Gourmet site is packed with Delicious, Diabetic Friendly Recipes along with info and tips on Diabetic Care and Management. So check it out today!

 

GINGERED ACORN SQUASH

Ingredients

2 acorn squash (about 3/4 pound each)
8-ounce can pineapple tidbits in their own juice, drained
3 tablespoons raisins (optional)
2 tablespoons light brown sugar
1 tablespoon light margarine, melted
1 teaspoon freshly grated gingerroot

Directions

1 – Preheat oven to 400 degrees F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray.
2 – Cut squash in half. Scoop out and discard seeds. Put squash halves cut side up in baking dish.
3 – In a small bowl, combine remaining ingredients. Spoon mixture into each squash cavity. Carefully pour a small amount of water around each squash. Bake, uncovered, for 45 minutes.

Recipe Yield: Servings: 4

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 1 grams
Sodium: 24 milligrams
Protein: 1 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/gingered-acorn-squash

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