Friday, July 30, 2010

THANK YOU MORRIS PRESS COOKBOOK COMPANY!!

I can't sing the praises of Morris Press Cookbook Company LOUD enough! They have been awesome to work with every step of the way. May God bless those dear folks for all the ways they've encouraged and helped me. I've told them if I lived in NE, I'd have to work with them.  It's unreal to me that in this long process, I'm not aware of one 'mess up' by them. WOW!  If you would like info about how to purchase one of my new release, click on the button for "Recipes & Recollections" just below my blog button, at my main page, and it will take you to a page with info.  They arrived this past Monday and it's been a very BUZZy week but oh such fun!

Tuesday, July 27, 2010

'LIGHTER' FRUIT PIZZA?!

With nearly half the fat, calories and cholesterol of a 'regular' fruit pizza...you'll want to be sure
to check out this wonderfully delicious, refreshing summer recipe!

MAKEOVER FRUIT PIZZA

Friday, July 23, 2010

FAMILY FUN - SNORKLER CAKE

This is soo much fun just thinking about, it makes me giggle...

Try it for some family fun this summer -

VIDEO INSTRUCTIONS FOR MAKING SNORKLER CAKE

Friday, July 16, 2010

WALLET-FRIENDLY SUMMER SALADS

YUM-O!!!!!!!!!!

CRUNCHY POPPYSEED CHICKEN SALAD
(You could add some fresh blueberries or strawberries too!)

QUICK TACO SALAD

(We enjoy taco salad with seasoned chicken also)

Wednesday, July 14, 2010

HAVE YOU SEEN IT??

If you haven't noticed the new "Seasonal Foods" choices at the bottom of each of my blog pages...check it out.  You can click on your state, the time of the year, and get much info about available fruits and vegetables.   I'm lovin' it!  Hope you will too....

Tuesday, July 13, 2010

FUN WITH FOOD

Oh I love these kinds of things - have fun with it!  With a little help from mom, your kids could make these for the family - and you could go sit outside to eat them. Click on link below...

JELLIN' MELON

Friday, July 9, 2010

HEALTHY SKIN FOOD FACTS

YES!  BEAUTY FROM THE INSIDE OUT!!!

LET'S BE SURE TO TAKE CARE OF OUR SKIN - ESPECIALLY NOW, DURING SUMMERTIME!

THE AMERICAN CANCER SOCIETY SAYS THERE ARE MORE THAN 1 MILLION CASES OF
SKIN CANCER DIAGNOSED EVERY YEAR JUST IN THE U.S. ALONE!

REMEMBER TO USE SUNSCREEN - AND MAKE SURE YOU KIDS ARE COVERED TOO!

(Click on link below)

VIDEO - AGE-DEFYING FOODS

Wednesday, July 7, 2010

CALICO BEANS - MMM!

Pssst - did you see my new button on the right hand side???  Feel free to grab it if you like my posts and share it with your readers!  Traci, from Graphic Designs by Traci, designed it for me.  She was so sweet to work with and really gave me exactly what I wanted!
   
I had tasted these beans before, but made them myself for the first time for the 4th.  Hope you'll give them a try too.  It's a colorful and easy dish to share for a reunion or get together.


CALICO BEANS

1-1/2# hamburger, browned
1/2# bacon, diced
1/2 c. onions
1/2 c. catsup
1 c. (or less) brown sugar
1 TB. mustard
1 TB. vinegar
1 large can kidney beans, partially drained
1 large can pork & beans, partially drained
1 regular can lima or butter beans, partially drained

Combine all ingredients together and place in
lg. greased baking dish.  Bake at 350 for
1-1/2 hrs. or 4 - 5 hrs. on low in crockpot.

Tuesday, July 6, 2010

HAPPY FRIED CHICKEN DAY!

HAPPY FRIED CHICKEN DAY

I love fried chicken...this recipe is one included in my cookbook...being printed this summer.  D-Licious!

NUTTY OVEN-FRIED CHICKEN

1 cup biscuit/baking mix
1/2 c. finely chopped pecans
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. garlic powder
1 broiler/fryer chicken (2 - 3#), cut up,
or 8 chicken breasts
1/2 c. evaporated milk
1/3 c. butter, melted

Preheat oven to 350. Lightly grease 9" X 13" X 2" baking pan.

In shallow dish, combine biscuit mix, pecans and seasonings; mix well.

Dip chicken pieces in milk; coat generously with pecan mixture. Place in prepared pan.

Drizzle with melted butter. Bake, uncovered, at 350 for 1 hour or until juices run clear.
(Breasts should only take about 45 minutes).

Yield: 6 - 8 servings

If desired, cut up leftover chicken and serve on a bed of field greens along with mandarin oranges or fresh strawberries.  Serve with your favorite bottled dressing. (My favorite is the poppyseed dressing in my cookbook!)

Sunday, July 4, 2010

Leader Enterprise Article - July 2010

It's hard to believe our summer is nearly half over already!I had a very full and busy June,and am looking forward to a bit slower pace in July.It was wonderful to be involved in Relay for Life for the first time.Thank you to all of you who had a part.Now that I'm waiting for my cookbook to be printed,I'm trying to work on the marketing end of that project and taking time to relax a bit more.I spent 4 days during the last 2 weeks of June,working in a kitchen in Grand Rapids,feeding about 100 teens and nearly 50 adults,along with some dear folks from around that area.At times,it was hard work,and long days,but the fellowship and fun made it all worth while.


People often believe the small amount they contribute can't make a difference,but it really can.I want to encourage you to look for ways to see how you can truly make a positive impact.John Wooden once said "You can't live a perfect day,without doing something for someone who will never be able to repay you".

Give $10 of groceries to a local food pantry and volunteer to work there.Your gift will directly put food on someone's table. Stash a few 'extra' bucks in your wallet and when you see someone in a pinch,hand it to them.Watch what happens next-you will be blessed and will truly make a difference for someone.In the long run,the fullfilment and satisfaction that fills you will be more than worth the sacrifice.Visit an elderly person.Just knowing someone cares can bring much sunshine to their lives.
When you give something to someone that really matters,you will feel incredibly good about it.Giving of yourself freely,even in small ways,can directly make someone's life better.You can cause a chain reaction of good things happening,and over time, those things come back to you,in one way or another,even if you never get to see the direct results.The positive benefits of giving what you can echos throughout your life,and lives are changed.It's wonderful when we can walk away,knowing the work in our lives has made the world a better place.
Summertime brings great fun,but at times we can get too much sun.(I trust you and your kids always wear sunscreen when outside).I recently read some homemade remedies,and hope they will help ease the OUCH of sunburn.

The number one remedy for sunburn is vinegar.White or apple cider vinegar seem to work equally well;spray it on or dab it on with a cotton ball.It eases the itching and burning and helps you not to peel quite as much.

Aloe has natural healing properties;simply apply juice,gel or direct from the plant and leave it.(While visiting St.Kitts in February,I had an aloe body massage-it's also good for you from the inside out).

Tea or tea bags help reduce burning;apply moistened tea bags directly to burn or apply brewed tea directly to your skin.Use two or three times a day until pain stops and redness fades.

Mustard;while this may sound gross,many people swear by it.Smear the burn area with mustard and let it dry.Remove by washing it off.It takes away the sting and will help prevent blistering.

Did you know that July is National Blueberry Month? Blueberries are rich in Vitamins A, C & E, are high in fiber and low in saturated fat, cholesterol and sodium.This recipe is a summer favorite and a wonderful combination of blueberries and peaches.Peaches are known to help make the skin healthy and add color to the complexion.Eating fruit dishes like this are good for you and brings beauty-from the inside out!I do hope you'll enjoy this-you'll want to make it again soon!

PEACH-BLUEBERRY CRISP

4 peaches, peeled, pitted and cut into 1/2" wedges
2c. fresh blueberries, rinsed
2 TB.cornstarch
2TB. lemon juice
1/3 c.sugar
2/3 c.flour
1/2 c.old fashioned oats
1 tsp.cinnamon
1/2 tsp.salt
1/2 tsp.ground nutmeg
3/4 c.light brown sugar
5 TB.butter,cut into small pieces

Heat oven to 350.Spray 3-qt. oval or rectangular baking dish with cooking spray.In large bowl, mix together:peaches,blueberries,cornstarch,lemon juice and sugar;set aside.In small bowl, combine flour,oats,cinnamon,salt and nutmeg; add brown sugar;stir. Add butter and mix in by hand,blending until crumbly.Spread fruit mixture into prepared dish;sprinkle oat mixture over top.Bake 40-45 minutes or until golden brown. Remove to wire rack to cool slightly. Serve with ice cream or cool whip if desired. Yield:8 servings.(If you want to use frozen peaches or blueberries, I suggest you add more cornstarch).I use Splenda instead of sugar(using equal amounts)and Splenda Brown Sugar (using half the amount of regular).Be aware this dish is filled with natural sugars.



There are so many different bean recipes.With the dog days of summer we've experienced lately,I thought you might like to try baked beans in the microwave.Enjoy these with burgers or hot dogs on the grill.

MICROWAVED BAKED BEANS

1-48 oz.jar great northern beans,drained
1/2 c.finely chopped onion
1/2 c.ketchup
1 TB.prepared mustard
1/4 c.honey or molasses
dash hot pepper sauce (to taste),optional

In 2-qt. microwaveable casserole,stir all ingredients together.Cover dish and place in microwave for 5 minutes on high.Stir and cook 5 minutes longer,or until hot and bubbly.Let stand 5 minutes before serving.May add some cooked,crumbled bacon.I made the calico beans for July 4th and they were delicious.

CALICO BEANS

1# ground beef
1 med.onion,chopped
1/2# sliced bacon,cooked and crumbled
1-28ozs.can baked beans (or pork and beans)
1-16ozs.can kidney beans, partially drained(or pinto beans)
1-15ozs.can wax beans,drained
1-15ozs.can green beans,drained
3/4 c.packed brown sugar
1/2 c.ketchup
3 TB.honey
2TB.cider vinegar

Preheat oven to 325.In large skillet, cook beef and onion over medium heat until meat is no longer pink;drain.Add remaining ingredients;mix well.Transfer to greased 3-qt. baking dish.Bake,uncovered, 45-50 minutes.


Next month,I'll be sharing recipes using the abundance from your gardens.

Thursday, July 1, 2010