Kitchen Hint of the Day!

December 11, 2013 at 7:46 AM | Posted in Kitchen Hints | Leave a comment
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If you’ve ever burned popcorn in your microwave, you know that it stinks, and the smell likes to permeate the entire household. Make it smell fresh again by stuffing the microwave with crumpled newspaper for a few hours (but don’t turn on the microwave!). Remove the paper, and boil water and baking soda in a glass bowl for five minutes, and the smell should be gone

Gingerbread Cookies

December 8, 2013 at 10:34 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | 1 Comment
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Di Di sent me this one she had found on the Diabetic Living On Line web site. She’s made it twice so far for and her daughter, who both have Diabetes. I left the web link to Diabetic Living On Line recipe. Thanks Didi!

 

 
Gingerbread Cookies
These are Diabetic Friendly Gingerbread Cookies, from the Diabetic Living On Line web site which is full of healthy and Diabeic Friendly recipes.
Gingerbread CookiesDiabetic living logo

Ingredients:

1/4 cup butter, softened. Blue Bonnet Light Stick Butter
1/4 cup 50% to 70% vegetable oil spread
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup full-flavor molasses
1/4 cup refrigerated Egg Beater‘s
2 cups all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
Directions:

In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt, and cloves. Beat until well mixed, scraping side of bowl occasionally. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole wheat flour, beating just until combined. Divide dough in half. Cover and chill the dough for 2 to 3 hours or until easy to handle.
Preheat oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper; set aside. On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using a 2- to 3-inch gingerbread person cookie cutter, cut out shapes; reroll scraps as necessary. Place cutouts 1 inch apart on prepared cookie sheets.
Bake for 4 to 6 minutes or until edges are firm and centers are set. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool. Makes 36 (3-inch) cookies.
Tip

*Test Kitchen Tip: We do not recommend using brown sugar substitutes for this recipe.
Nutrition Facts Per Serving:

Servings Per Recipe: 36
PER SERVING: 73 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 73 mg sodium, 12 g carb. 1 g pro.

 
http://www.diabeticlivingonline.com/recipe/cookies/gingerbread-cookies

Kitchen Hint of the Day!

November 14, 2013 at 8:30 AM | Posted in Kitchen Hints | Leave a comment
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The odor from cooking fish and other pungent foods can linger over your kitchen for hours. To make it quickly disappear, place a bowl of white vinegar on the counter near the stove while cooking. The vinegar will absorb the smell

Kitchen Hint of the Day!

November 3, 2013 at 7:21 AM | Posted in Kitchen Hints | 3 Comments
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To remove coffee or tea stains from a ceramic mug or pot, gently wipe them with a lemon sprinkled with salt. The salt will act as an abrasive, while the acid will get rid of the stains

Kitchen Hint of the Day!

November 2, 2013 at 9:46 AM | Posted in Kitchen Hints | Leave a comment
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If your sensitive to acidity in coffee, but love the pick-me-up in the morning, here’s a tip to reduce the acid level: Just add a pinch of baking soda to your drink! You can also use this tip to decrease acid in other high-acid drinks and food.

Kitchen Hint of the Day!

October 24, 2013 at 9:51 AM | Posted in Kitchen Hints | Leave a comment
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If there’s a grease fire in a pan, cover the pan immediately with a lid. You’ll cut off the oxygen supply and the fire will go out. Baking soda is one of the best fire extinguishers. Always keep an open box next to the stove to dump onto grease fires – and never use water!

Delicious Cranberry Applesauce Muffins

October 11, 2013 at 8:57 AM | Posted in dessert, diabetes | 2 Comments
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This pass along recipe is thanks to Deb in Rhode Island, thanks Deb!

 

Delicious Cranberry Applesauce Muffins
Ingredients:

1 1/4 cups unsweetened applesauce
2 tablespoons extra virgin olive oil
2 large eggs, beaten or 1/2 cup Egg Beater’s
2 cups cake flour
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 cup fresh or frozen cranberries, chopped
2 tablespoons finely chopped pecans

 

 
Directions:

Preheat oven to 350°F. Grease and flour a muffin pan, or use paper liners.
In a small bowl, mix together applesauce, oil, and eggs. In a large bowl, combine cake flour, SPLENDA® Granulated Sweetener, baking soda, cinnamon, and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened, and then fold in cranberries. Spoon batter into muffin cups, 2/3 full. Sprinkle nuts over the top of batter.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
Makes 12 muffins.

Kitchen Hint of the Day!

October 10, 2013 at 9:04 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a great tip for the really thrifty. If you want to get all the shortening or lard out of a can, pour 2 cups boiling water into the container and swirl it gently until the fat melts. Refrigerate the container until the shortening solidifies on the water’s surface, then just lift or skim it off with a knife blade or sharp – edged spoon.

Kitchen Hint of the Day!

October 7, 2013 at 9:14 AM | Posted in Kitchen Hints | Leave a comment
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Adding a teaspoon of baking soda or a pinch of salt to a carton of milk will keep it fresh for a week or so past its expiration date. Just remember that leaving milk at room temperature for more than 30 minutes can reduce its span.

Pumpkin Spice Cookies

September 12, 2013 at 11:23 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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These just yell that the Fall Season is coming, Pumpkin Spice Cookies! Their Diabetic friendly also.
Pumpkin Spice Cookies
Ingredients:

1/2 cup margarine, softened (Blue Bonnet Light Stick Butter)
9 teaspoons Equal for Recipes or 30 packets Equal Sweetener or 1 1/4 cups Equal Spoonful
1 cup canned pumpkin, LIBBY’S 100% Pure Pumpkin
1 teaspoon orange extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 cup reduced-fat sour cream
2 teaspoons grated orange rind
1/4 cup chopped pecans
2 tablespoons Equal for Recipes or 20 packets Equal Sweetener or 3/4 cup plus 4 teaspoons Equal Spoonful
Warm skim milk or water
Ground cinnamon
Instructions:

* Beat margarine and 9 teaspoons Equal for Recipes or 30 packets or 1 1/4 cups Equal Spoonful until fluffy in large bowl; beat in pumpkin and orange extract.
* Mix in combined flours, baking soda, salt, and spices alternately with sour cream. Mix in orange rind and pecans.
Spoon batter by heaping teaspoons onto greased cookie sheets. Bake cookies in preheated 375°F (190°C) oven until browned, 10 to 12 minutes.
* Mix 2 tablespoons Equal for Recipes or 20 packets or 3/4 cup plus 4 teaspoons Equal Spoonful with enough warm milk to make a thin glaze consistency; brush lightly on warm cookies and sprinkle with cinnamon. Cool on wire racks.
* Makes 6 dozen *

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