Leader Enterprise - August 2011 - Peanut Butter

For some reason, this didn't post yesterday. Hope you get some good ideas here....


Peanut butter has always been a favorite food for kids, and for moms, who could quickly make a lunch their kids would eat. Cooks have used it in all kinds of sweets, from cookies and cakes,to candy and beverages. We're now eating peanut butter in entrees and sides, even for breakfast. Spread peanut butter on toast. It's a great way to start the day with sustaining protein.


By law, peanut butter must contain 90% peanuts, with no artificial sweeteners, coloring or preservatives. "Peanut butter spreads' need only contain 60% peanuts. "Natural" peanut butters contain only peanuts and oil, and require refrigeration after mixing to keep it from separating.

Peanut butter (PB) isn't just kid's stuff.In addition to the protein a spoonful delivers, PB packs vitamin E and cholesterol-regulating monounsaturated fats, and might even help curb your appetite. It's rich in antioxidants. Roasted peanuts contain about 22 percent more antioxidants than the uncooked variety and about the same amount of cell-protecting substances as strawberries, according to researchers at the University of Florida.

Here are some fun and unusual (even nutty!) ideas for using this favorite product.
Despite the major advances in science in recent years, no one seems to have managed to invent a label that can be removed easily without leaving any glue behind. Fortunately, we have peanut butter. Rub some of the tasty spread on the label glue and rub with a cloth–it works brilliantly.

Children often end up with gum in their hair. This would normally be followed up by a lot of tugging and pulling with a comb to remove it, and the eventual chopping of the locks. But what most people don’t realize is that peanut butter is a perfect “gum remover”– not only will it remove gum from hair, but it will remove it from carpet and any other object that is tainted with the chewy stuff. Just rub some peanut butter into the gum and you can wipe the whole mess off with a cloth.

Have you ever tried to cure hiccups with peanut butter? Try eating a heaping spoonful. Many claim its a definite cure.

If a ring is stuck on your finger, lubricate it with peanut butter and it should slide right off.

Is your child afraid to take a bandaid off? Coat it with peanut butter, let it sit for 5 minutes,then peel off.  The oils in the peanut butter dissolve the glues. (Adds some 'fun' to the process for your kids too!)

To remove tar from your car or even shoes, rub with peanut butter and elbow grease.

Try dressing up your brownies with peanut butter. Either stir in 1/2 c. to the batter or dallop it over the top of your brownies before baking and swirl. It just may become a favorite way to enjoy them.


I love adding a heaping tablespoon of peanut butter to my cooked oatmeal. (Drizzle some chocolate syrup on it for a 'no bake' cookie flavored breakfast!).


This makes a great after school snack for your hungry kiddos,

APPLE SMILES

1 medium red apple, cored and sliced into 8 or 10 slices

peanut butter

mini marshmallows

Spread one side of each apple slice with peanut butter. Place 4 or 5 mini marshmallows on top of the peanut butter on one apple slice. Top with another apple slice,peanut butter side down. There you will have two 'lips' and 'teeth'. Squeeze gently and eat right away.

When my kids were young, I use to have a home daycare and this was always a favorite. My own children now make it for their children.

PEANUT BUTTER PLAYDOH

2 parts smooth peanut butter (i.e.1/2 c.)

2 parts powdered sugar (i.e.1/2 c.)

1 part honey (i.e.1/4c.)

Using mixer or dough hook, mix ingredients together, adding more of one or the other,until right consistency. Store in sealed container. Make sure the surface and utensils are clean before children begin to play with it, then they can eat it when they're done. It's very rich, so they won't want to eat much. Allow kids to use cookie cutters to cut into shapes, and decorate with chocolate chips.


Delicious & rich cookie bars - we love them with raspberry jam.

PB&J BARS

1/2 lb butter, softened

1 1/2 c. sugar

1 tsp.vanilla

2 lg eggs

2 c. (18 oz) creamy peanut butter

3 c. flour

1 tsp. baking powder

1 tsp. salt

1 1/2 c. (18 oz)jam

Grease 9x13 pan and line with wax paper. Grease and flour pan. Cream butter and sugar on medium speed about 2 mins. On low speed add vanilla, eggs and peanut butter until well combined. Sift together flour, baking powder and salt. On low speed add to creamed mixture just till combined. Spread 2/3 dough into pan and press in. Spread jam over dough. Drop remaining dough on top and press lightly. Sprinkle with chopped peanuts, if desired. Bake at 350 for 45 mins. until browned.

PEANUT BUTTER SALAD DRESSING/DIP

2 T. chunky peanut butter

2 T. honey

1/2 c. mayonnaise or salad dressing

Combine ingredients and mix with a fork until well blended. Keep covered in refrigerator. Makes about 2/3 c. Use it to dip banana chunks, celery or apples. Use it on fruit salad. Keeps up to 1 month.

Leader Enterprise - March 2011

Do hope you’re keeping warm this winter.  We should all have t-shirts printed “I survived the winter of 2011”!

We enjoy soup often during the winter. It seems to warm us inside and out and chases away the chill. Sometimes I make “Clean out the Refrigerator” soup. I cut up any leftover meat,add leftover veggies,pasta, rice or beans. If I have fresh tomatoes too soft to be eaten,they are added to the soup. May add chopped onion and celery;maybe some tomato juice.Serve with a salad and crusty bread and you have a great meal.

Other times, I place a large container in the freezer and add leftover veggies or broth then use them when making this soup. Or make a shepherd’s pie with the leftovers, add some cheese and a can of soup. Top with mashed potatoes and bake until heated through. Don’t throw things out, use what you have and it can be delicious.

I want to share some thoughts about crockpot cooking. Crock-pots are a great way to create a hearty,nutritious meal without a lot of effort. You can enjoy a well-balanced meal by throwing your ingredients in the crockpot, turning it on and letting it cook while you tend to other things. You don't have to slave away in the kitchen all day for barbecue meat that falls right apart or a simple dessert. You can make almost anything in a crockpot!

You may wonder if there’s a difference between a crockpot and a slow cooker. I may be missing something, but as far as I can tell the only difference are the settings. Some simply have ‘high’ or ‘low’. Others can have numbers from 1-5. Get to know your appliance and be sure to follow manufacturer’s guidelines.

Ever had a favorite stove top recipe that you would love to be able to do in the crock pot? Here is a handy conversion chart so you can make your favorite soups, stews and sauces into crock pot versions,based on the amount of time they cook on the stove top.

15-30 mins stove to=4-6 hours on low=1.5-2.5 on high

30-45 mins stove top=6-8 hours on low=3-4 hours on high

45 mins-3 hours=8-16 hours on low=4-6 hours on high.

While this conversion won't work perfectly for all recipes, it is a good rule of thumb if you want to try making those favorite recipes into slow cooker versions.

This is a simple idea from 365 Days of Slow Cooking. You can do this same thing with white potatoes. Check out their website at www.365daysofcrockpot.com for more great recipe ideas.

CROCKPOT SWEET POTATOES

Poke desired number of cleaned sweet potatoes with a fork,then wrap in foil.Place in slow cooker and cook 3 – 4 hours on low.Serve with butter,salt,pepper and some brown sugar too.

This is an easy crockpot recipe found in my cookbook.
Hope you’ll give it a try and a taste.I love recipes that give you options.

MINISTER’S DELIGHT

(so named because it is a great one to cook while you’re at church)

1-21-ozs.can apple,cherry,peach or blueberry pie filling

1 c.crushed pineapple,slightly drained,optional

1-18 ozs.box yellow cake mix

1/2 c.butter or margarine,melted

1/3 c.chopped nuts,optional

Spray slow cooker with cooking spray. Place pie filling in bottom, then spread pineapple over top. Combine dry cake mix and butter(mixture will be crumbly). Sprinkle over filling. Sprinkle top with nuts. Lay a paper towel over top of slow cooker,cover;cook on low for 2-3 hrs. Serve warm with ice cream. (Paper towel absorbs the steam and keeps top of dessert dry).

Next month,I will be sharing my latest prize-winning recipe:Cherry Chip Cheesecake Bars. I recently won a dessert contest online at The Book Club Network. I was blessed to spend $100 gift card at a high-end kitchen store, and was also sent two autographed books.. You’ll want to try this awesome dessert.

Check out my blog for some healthy recipes this month – www.thebetterbaker.blogspot.com

King Ranch Chicken Casserole from Halfmysize.com

Mexican foods are my most favorite ethnic dish!!

And this one really hits the spot for me.

I use to make a similar dish years ago and lost that recipe somewhere along the way, so I was tickled when I found this recipe - with nutritional info included!

It's simple and delicious and could be made a day ahead and refrigerated.

I don't care for fat free cheese - it doesn't melt nicely, and I don't think it tastes too great either, so I opted to use the 2% reduced fat 'fiesta blend' that I had on hand. 

I also used whole wheat tortillas, and just have myself convinced that kinda 'evens' out the recipe not using the ff cheese.  *-*

If you want to use FF cheese - I would suggest mixing a small amount of 2% with it, and it'll make for a tastier dish.

I also cooked my own chicken...you don't have to use canned.

(I'm not real fond of the way the ingredients aren't listed in order according to the order you use them, but I copied this as it is in the cookbook)

KING RANCH CHICKEN CASSEROLE

(From halfmysize.com and The Better Baker)

1 - 10 ozs. can chicken breast, drained

1  can 98% fat free cream of mushroom soup

1 can 98% fat free cream of chicken soup

1 - 14 ozs. can diced tomatoes with green chilies

8 corn tortillas, cut or torn into fourths

1 c. fat free shredded cheddar cheese

1 small onion, chopped

4 cloves garlic, minced

1/2 c. celery, chopped

salt and pepper to taste

Preheat oven to 350.  In nonstick skillet coated with cooking spray, saute onion, garlic and celery until tender. Add soups, tomatoes and chicken; heat and mix thoroughly.  Add salt and pepper to taste.  Spray 9" X 13" baking dish with nonstick cooking spray.  Make a layer of tortillas in bottom of dish.  Pour 1/2 of soup mixture over tortillas. Sprinkle with 1/2 of shredded cheese over soup mixture. Repeat layers; ending with cheese. Cover with foil. Bake 40 minutes, then uncover and bake an additional 10 minutes.  Let stand for 5 minutes before serving.   Serves 6

Nutritional info per serving:

Calories: 205; Fat: 2.4 gr.; Fiber: 2.5 gr.

We have a new grandson!

Hello Blogging Friends!

We have been sent another sweet miracle from heaven!

# 8 grandchild....

SAMUEL GREGORY TAYLOR was born yesterday - March 3, 2011 - weighing in at 10# 14.2 ozs! 

(My hubby is retired from the military and is very fond of Sam's initials...

S.G.T. =)

Isn't he just a dumplin??  A BIG dumplin, yes...

Our daughter Deb was 38-1/2 weeks along and was dealing with gestational diabetes and high BP.

She was induced and had him naturally after about 4 hrs. labor.

Which is only right since she's had hours and hours of contractions for the last month!

They live almost 3 hrs. from us so we were on the road there when we got the call he had just arrived. 

His hair looks brown, but in the light, it definitely has a red cast to it.

We are partial to redheads - my husband is one of 10 in his family with red hair...none of our 3 children had red hair, but each of them have atleast 1 child with red/auburn hair.  

We just LOVE it!

It's just an added bonus to getting our precious gift.

While I stood at the nursery window with his two big sisters, Claira - 6 and Kaity - 3 - watching little brother get his first bath, Claira proclaimed "This is just the best day ever!"...then she looked up and said "Thank you God"...still brings me to tears to think I got to share in that special moment in time. 

James 1:17 - Every good gift and every perfect gift is from above....

Nana Marsha holding 2 hr. old Sam

IT JUST DOESN'T GET ANY BETTER THAN THIS!

Healthy Carrot Banana Bread (or Muffins) from Halfmysize.com & more...

These were moist and delicious! 

I did tweak the recipe some, and made it even healthier than the recipe calls for....and also made muffins instead of a loaf.

Seriously, I don't have to look far - only a page or two - in this cookbook to find something I have to make...and then, it's a toss up which one to make first! 

For us, muffins are like dessert, so this recipe really hit the 'sweet tooth' spot. And the flavors seemed to blend very nicely - I wasn't sure about this combination, but was very pleased with the result.

I always have bananas in the freezer and I had some open unsweetened applesauce in the fridge, so I was tickled to be able to use up some of those ingredients as I made these tasty treats.

I'll share how I lightened them in the body of the recipe, but first I want to remind you of something I recently shared at another one of my posts.

Remember when I mentioned substituting ground flax seed meal for an egg when you're baking?  It adds fiber and also Omega-3  fatty acids - which are good for you - and I needed to make my walk match my talk. *-*

So this was one of the changes I made....I mixed 1 Tb. ground flax seed meal with 3 Tb. water for one of the eggs. 

(This works well if you substitute it for no more than half the eggs called for you in your baked recipe).

HEALTHY  CARROT BANANA MUFFINS

(by The Better Baker from

halfmysize.com)

1/2 c. unsweetened applesauce

1 c. sugar

(I used 1/2 c. sugar, and 1/2 c. Splenda)

1/2 c. egg substitute

(I used 2 large egg whites and the flax seed meal mixture)

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

(I used 1/4 tsp.)

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 lg. ripe bananas, mashed

1 c. grated carrots

In a mixing bowl, combine applesauce and sugar; add egg whites and flax seed meal mixture and mix well. Combine flour, baking soda, salt, and spices; gradually add to creamed mixture alternately with bananas.  Stir in carrots.  Spray a 12-cup muffin pan with cooking spray. Put mixture into muffin pan. Bake at 350 for 22 minutes.  Yield: 12 muffins

Nutritional info per serving: (according to the recipe in the book)

Calories: 176; Fat: 1 gr.; Fiber 2 gr.

Here's the original recipe that makes it into a loaf.  And figured 12 servings.

Tip: When using Splenda to bake, because it bakes faster you should always cut baking time.

THEN....I found a sugar free recipe for cream cheese frosting in this book, and
made that too.  Instead of slathering a muffin with butter, we slathered them with sugar free frosting and it was super duper. 


I made half the recipe and it was plenty for our dozen (minus 2 already eaten!) muffins -

CREAM CHEESE ICING

8 ozs. fat free cream cheese, softened
1 c. sugar substitute (I use xylitol)
1 tsp. vanilla extract
1-8 oz. tub fat free whipped topping

Cream together cream cheese, sugar substitute and vanilla. Fold in whipped topping.  Spread onto cooled cake or cupcakes (or muffins). Yields enough icing for one 2-layer cake or 24 cupcakes.

My tip: Do not beat fat free cream cheese with a mixer.  I used my whisk.  I remember all too well the first time I used ff cream cheese...the pie I made was runnier than all get out because I was unaware and had used my mixer.  FF products have more water in them.

So....I suggest you use a whisk to mix the first three ingredients, then fold in the whipped topping with a spoonula...as Rachel Ray says.   A curved-on-both-sides spatula scraper...it sorta looks like a big spoon. 

(Just a suggestion of course...but not a necessary one).

It may not be as smooth as you think it should be, but atleast it won't be runny.

Linked to Totally Tasty Tuesdays