Tuesday, August 31, 2010

FRESH (& HEALTHY) TOMATO SAUCE FROM KRAFT

Here's a link for a great recipe to use up your abundant tomatoes here at the end of summer.  And it's NO-COOK - there are many nice comments at the webpage too - check them out for optional ideas.  Bon Appetit!

credit: Kraft


http://www.kraftrecipes.com/recipes/no-cook-fresh-tomato-sauce-64922.aspx

Friday, August 27, 2010

SUGAR FREE LEMONADE CHEESECAKE

There are numerous flavor options using this basic recipe.  I made it using sugar free cherry/limeade s-f drink mix and we loved it!  You could try strawberry/banana or anything else your family likes.

This recipe is also considered low carb....see nutritional info at webpage.

It whips up in no time and keeps well for several days. Try it...I bet you'll like it.  MMMM!

photo: Kraft

EASY LEMONADE CHEESECAKE




1
pkg. (8 oz.) PHILADELPHIA Fat FreeCream Cheese, softened

1
tsp. CRYSTAL LIGHT Lemonade Flavor Drink Mix

1/4
cup cold fat-free milk

1
tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed

1
ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended.
STIR in COOL WHIP; spoon into crust.
REFRIGERATE 4 hours or until firm.

Tuesday, August 24, 2010

PEACH-BLUEBERRY CRISP - MMMMMMMMM!

I love blueberries - and they're so good for you. 


Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, magnesium. They are very high in fiber and low in saturated fat, cholesterol and sodium. But this is just the tip of the nutritional iceberg, for recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.


When a friend served me this dish, warm from the oven, topped with ice cream, I knew I had to have the recipe.  It's one among many delicious recipes in my new cookbook "Recipes & Recollections from The Better Baker".


What a delightful combination the peaches are with the blueberries.  Peaches are great for your skin too.


PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and
sliced into wedges
2 c. blueberries, cleaned
1 hp. TB. cornstarch
2 TB. lemon juice
1/3 c. sugar
2/3 c. all purpose flour
1/2 c. old-fashioned oats
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
3/4 c. light brown sugar
5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside.  In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly.   Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture.  Bake 45 minutes or until golden brown.  Serve warm with ice cream or whipped topping.
Yield: 6 - 7 servings


Linked to Comfy Cuisine

Friday, August 20, 2010

DO YOU 'DO' TRIFLES?

Here's an easy recipe that you can use any kind of cookie.  Try it, you'll like it...

I think trifles are a great way to use up what you already have...cookies, cake, doughnuts, milk, etc.

PEANUT BUTTER CHOCOLATE TRIFLE


I'd love for you to share your favorite trifle recipe with me...

Tuesday, August 17, 2010

EVER NEED HELP TO 'FIX' A RECIPE GOOF?

I SURE HAVE!  MY FAMILY WOULD LOVE TO TELL YOU ABOUT THEIR FAVORITES OF MY 'OOPS' IN THE KITCHEN - THEY'RE MEMORABLE FOR SURE!

I THOUGHT THESE IDEAS SOUNDED REASONABLE AND  WORTH CONSIDERING....(click on link below)

AND WHO HASN'T EVER BURNED TOAST?????

credit: Clipart.com

10 WAYS TO HIDE COOKING GOOFS!

Sunday, August 15, 2010

Leader Enterprise - August 2010

Can we even imagine it's time for school to begin again? Somehow, summer zips past us.

It's the time of year we are harvesting many vegetables from the garden. Even if you don't grow your own garden, take a trip to the farmer's market and support those that do.

I saw that The New York Times recently highlighted creative and fancy ways to solve common problems,using cucumbers.

Here are a few of those interesting ideas. Who knew this little veggie was packed full of so much goodness or could be so useful? When cucumbers are ready to be picked,they will be firm and the spikes will easily brush off.

1.Cucumbers contain most of the vitamins you need every day. Just one cucumber contains 5 forms of Vitamin B. They also have folic acid,Vitamin C, Calcium,Iron,potassium and zinc.

2.Consuming cukes help cool and calm the body,and they also help quench thirst.

3.Feeling tired in the afternoon?Put down the caffeinated soda and pick up a cucumber. They can provide a quick pick-me-up that can last for hours.

4.Just finished a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath. It will kill the bacteria in your mouth responsible for halitosis.

5. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean. Not only will it remove tarnish and bring back the shine, it won't leave streaks or harm your fingers, and your bathroom will smell fresh and clean.

This cucumber salad recipe is a favorite and one of 300 in my just-released cookbook.We enjoy eating it over fresh sliced tomatoes.

KANSAS CUCUMBER SALAD

1 cup mayonnaise or Miracle Whip
1/4 c. sugar
1/4 c. vinegar
1/2 tsp.dill weed, optional
1/2 tsp.salt, optional
4 c. cucumbers, peeled and thinly sliced
3 green onions, sliced

In medium bowl, combine mayo, sugar, vinegar, dill weed and salt. Add cucumbers and onions;toss. Cover and refrigerate at least 1 hour before serving.
Yield: 6 - 8 servings.(I always use Splenda instead of sugar and it's delicious.)

I couldn't wait to share this next recipe with you.It's new to me,and we were so delighted with the flavor.

CARAMELIZED VEGETABLE TRIO

2 lbs. small red potatoes, cut into 1-in. pieces
1 lb. fresh green beans, cut in half
1/2 tsp. salt
1/3 c. margarine or butter
2 lg. onions, chopped
1/4 c. balsamic or cider vinegar
1/4 c. packed brown sugar
1/4 tsp. salt

In Dutch oven, bring to boil 1" water. Add potatoes, green beans and 1/2 tsp. salt. Heat to boiling; reduce heat to medium. Cover and cook about 10 minutes or until veggies are tender; drain and set aside. While vegetables are cooking, melt margarine in 12-inch skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 tsp. salt. Pour onion mixture over potatoes and green beans; stir to coat. Sprinkle with pepper and serve.

This is another new recipe I've made recently.The frosting is awesome.What a great way to use up ever-abundant zucchini.

ZUCCHINI CUPCAKES


3 eggs
1-1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2-1/2 c. all purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1-1/2 c. shredded zucchini

CARAMEL FROSTING:

1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 tsp. vanilla extract
1-1/2 - 2 cups powdered sugar

Preheat oven to 350. In a medium mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and blend. Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.
Frosting: combine brown sugar, butter and milk in a saucepan. Bring to boil over medium heat; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powedered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes.
Yield: 1-1/2 - 2 dozen.

Make a batch of healthy vegetable soup using the produce from your garden. Add chicken or beef broth, beans, and your family's favorite veggies. Simmer for an hour or more until veggies are cooked & tender. Freeze a few batches to enjoy this winter.

I would love to see you at one of my upcoming book signings!

Friday, August 13, 2010

FROM PAULA DEEN'S KITCHEN - DONCHA'LL JUST LOVE HER???



I was tickled to be browsing at some foodie blogs and came across these posts, that I not only appreciate,
but adore!  Without a doubt, Paula is my most favorite cook...to watch, and to listen to.

My dear friend, Lois, took me to Chicago for my birthday a couple of years ago, and we got to see
PAULA DEEN LIVE!  Our mouths & sides hurt the rest of the day from so much laughter.  What an
adorable woman Paula is - I love that she's so homey and humble, and really doesn't forget where she came from.

I collect aprons and I was thrilled to get one of Paula's that reads "I'm your cook, not your doctor!"  I've worn it often - it's such a conversation piece.

It would be tough to eat Paula's style of cooking every day - all that butter would surely show up on my
thighs and belly, but we can lighten them up some.  And a true taste of Paula, every now and then, is
a royal treat.

Do hope you'll enjoy some of these fabulous recipes from the Lady & Sons - Queen of the Kitchen!

I LOVE how 'Mommy's Kitchen' has shared very helpful pictures to help you through the process of creating these amazing dishes.

PAULA DEEN RECIPES FROM THE MOMMY'S KITCHEN

KID FRIENDLY RECIPES FROM PAULA'S KITCHEN

Friday, August 6, 2010

HOMEMADE POPSICLE RECIPES

Moms!  I would hate for you to get through summertime without making some easy homemade popsicles.  Give these a try and watch your kids smile...your pocketbook will thank you too. *-*

Tuesday, August 3, 2010

GREAT RECIPE IDEAS AND RECIPES FOR COOKING VEGGIES

credit: mckaysavage


When it comes to cooking vegetables, 'one size fits all' doesn't apply....
Give these recipes (link below) a try and see if you can get your family to consume more
good-for-you veggies!

Especially with an abundance of veggies available during the summer months!

HOW TO COOK 10 DIFFERENT VEGETABLES FOR BEST FLAVOR

Monday, August 2, 2010

FOLLOW UP - WOULD YOU LIKE TO KNOW MORE?

In all of my excitement, I didn't finish saying what I intended to in last Friday's post about Morris Press Cookbook Company!

If you've had a desire to have your own cookbook, go to this website - MORRIS PRESS COOKBOOK COMPANY - where you can order a fabulous cookbook 'kit'...(it's FREE for the asking!) it includes 3 actual recipe books with different features to choose from, and a fascinating colorful catalog.  (I had my kit for over 4 years before I finally got started!)

I have had many wonderful, heart stirring comments about my new cookbook, but I really feel the company makes me look good.  Yes, it took plenty of time to type it all up, but I really just 'followed the dots' as they led me through the process.

Don't hesistate to check it out.

COOL OFF WITH AN ICE CREAM SANDWICH TODAY!

IT'S ICE CREAM SANDWICH DAY - YEAH!