BE SURE TO THANK A VET!

HAPPY MEMORIAL DAY!! 

This is one of my most favorite holidays!

My dear husband (MSgt. Ronald E. Baker, Retired Air Force) served 20 years in the military.  We are still very stirred when someone takes time to shake his hand and thank him for his service.  Every now and then, someone will salute him, and it always brings me to tears. He has spoken at many patriotic services in our area, and tomorrow he will be sharing at our local Memorial Day ceremony in the cemetery outside of our little town.  

I.AM.SOOOO.PROUD.OF.THIS.MAN!! 

My handsome Marine served 4 years in the USMC - 3 tours in Vietnam...

2 years, 2 months and 22 days...when he came home (& married me!) then he went to Parris Island, SC to become a Drill Instructor. (He is  presently 100% disabled because of exposure to Agent Orange).  His strong Marine spirit keeps him going. 

OORAH!! 

He then served 16 years in the Air Force and did an outstanding job of running the base correctional custody facility at Fairchild AFB, WA.  Here he is holding drill competition and speech competition awards (2 of the 4 that were given to his class of 39 members) at the NCO Academy when we were stationed at Elmendorf AFB, Alaska. 

Ron has been 100% disabled (service connected) for over 10 years now - exposure to Agent Orange while serving in Vietnam. 

He would serve his country proudly all over again if he had the choice.

I SO admire that about him. 

This next photo was one that was published in our local newspaper after I had a tea party with 2 of our granddaughters and some of their friends a few years ago.

As a 'team' they 'built' a flag on our fence by pushing dixie cups through...our neighborhood enjoyed it for the whole summer. 

THANK YOU TO ALL WHO HAVE SERVED! 

BE SURE TO THANK A VET!! 

"Lightened" Strawberry Pizza & Weekend Potluck #68

WELCOME TO WEEKEND POTLUCK! 
And a Happy Memorial Day to you too! 

AND....

Where I share something worth sharing again...

This awesome pizza pie has an option for a 'lighter' filling and sugar-free glaze on top of a nutty crunchy crust.  

Add some blueberries and you're ready to celebrate the upcoming patriotic holiday....this is what I'm making!! 

"Lightened" Strawberry Pizza

An awesome idea to do what we can to help our dear needy Oklahoma Friends...

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Classic Jello Salad by Yesterfood

Recipes that caught our attention ~

Copycat Applebee’s Oriental Chicken Salad by Makin It Mo Betta

Rhubarb Steusel Shortbread Bars by Grandma Loy’s Kitchen

And, a personal favorite ~

Skinnylightful Chicken Fried Rice by Skinny Kitchen 

<a href="http://www.thebetterbaker.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/IwasFeaturedButton150_zps579e62c1.jpg" width="125"/></a>
Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha

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Oat-Bran Raisin Muffins (& Honey Cinnamon Butter)

Since I'm working to finish up my second cookbook (hoping to have in my hand by Sept. 1), I've been scouring older recipes. 

I found this one in an old file box and remember I liked it well, way back when, but somehow some recipes get 'shoved aside' so I can satisfy my drive to try something new. *-*

So I took this old recipe and dressed it up and added some healthier ingredients and I think it turned out great.  

Soaking the oatmeal in the sour milk overnight gives it a smoother texture than just adding the oatmeal right before baking. AND....you can also mix the dry ingredients the night before, then just put things together quicker in the morning.

Hope you'll give this a try soon.  Also, try using dates instead of raisins.  MM good!

Next time I will definitely be adding chopped pecans too. 

OAT-BRAN RAISIN MUFFINS

2 c. old-fashioned oatmeal
1-1/2 c. sour milk **(see note below)
2 lg. eggs
1/2 tsp. salt
1/2 c. sugar 
(or sugar substitute, like xylitol)
2 Tb. coconut oil
1/4 c. oat bran
3/4 c. white whole wheat flour 
(or all purpose)
1 tsp. baking soda
1/2 - 3/4 c. raisins or chopped dates
1/4 - 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 c. chopped pecans, optional
cinnamon/sugar mixture, optional

Soak oatmeal in sour milk overnight. (I did this in my 4 cup measuring cup, and added the remaining ingredients in the same cup). 

In the morning:
Preheat oven to 350*. Spray 14 muffin cups. 

Stir in all the remaining ingredients - by hand - (except for cinnamon/sugar mixture).   Spray 14 muffin cups and fill about 3/4 full with mixture. (Dough doesn't rise much while baking, so they can be pretty full).  Sprinkle tops with cinnamon/sugar if desired. Bake 20 - 25 minutes. 

Remove from pan onto cooling rack. 

Enjoy with butter or Honey Cinnamon Butter

HONEY CINNAMON BUTTER

1 stick butter, room temperature

1/4 c. honey (or maple syrup)
1/4 c. powdered sugar, optional

1/4 - 1/2 tsp. cinnamon

Mix together in bowl until smooth. Store in refrigerator.

**To make sour milk: Add 1 Tb. + 1 tsp. vinegar to 2 cup measuring cup. 
Add milk to equal 1-1/2 c. Let stand 5 minutes to sour. Then use as directed. 

3 Bammin' Recipes using Bacon {Blast from the Past}

Soo.....if you need bacon for a group or even to cook ahead and freeze, this is the recipe you want.  No more splatters all over the top of the stove!

Oven-Fried Bacon

These are simple to make and oh so fun to surprise anyone with! 

Great for birthdays or anniversaries...especially for guys. 

Bacon Roses Tutorial

Such a YUMMY way to dress up brussel sprouts! 

Roasted Brussel Sprouts with Bacon and Caramelized Onions

Cheesey Ham & Quinoa Bites

I'll admit it...this was my first cooking 'experience' with quinoa. And we really liked it! These are great little bites to enjoy for breakfast...starting your day on a healthy note.  (Or ending it as an evening snack). 

Here is a list of some of the health benefits of this new 'Super Grain' I found when I googled the info..

 High quality protein with the nine essential amino acids, the protein balance is similar to milk. At 16.2 to 20 percent protein, it has is more protein than rice (7.5 percent), millet (9.9 percent) or wheat (14 percent).

 Great source of riboflavin. Riboflavin has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.

 Not fattening! Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats).. 

Gluten-free. Since it is not not related to wheat, or even a grain, it is gluten-free.

Smart Carb: It is a complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.

Read more: http://www.care2.com/greenliving/8-health-benefits-of-quinoa.html#ixzz2TgjrnWJQ

This was a great breakfast (Healthy to boot!) to make and then reheat in the mornings. 

Another one of sweet friend Tonya's recipes at 4 little Fergusons. 

CHEESEY HAM & QUINOA BITES 

2 c. cooked quinoa

2 lg. eggs

1 c. shredded carrot or zucchini

2 green onions, thinly sliced

3 garlic cloves, minced

2 Tb. fresh cilantro or parsley, snipped

1/2 c. grated parmesan cheese

2 Tb. flour (I prefer white whole wheat)

generous amounts salt and pepper

1/2 c. finely diced ham
1/2 c. grated cheddar (or mozzarella) cheese, divided

Preheat oven to 350 degrees. 

Mix together everything, using only 1/4 c. grated cheese to the mixture.  Divide between mini muffin tins, filling to the top. (about 1 heaping Tb. each), pressing firmly to fill. Sprinkle the remaining cheese over the tops. (As you can tell from the photo, I only 'cheesed up' half of them.) Bake for 15-20 minutes.

Serve warm with salsa or ranch dressing. A great healthy way to begin the day. We really liked dipping them in Peppercorn Ranch. 

Linked to Weekend Potluck
        GBP Roundup - Breakfasts