The Bryan Times - August 5, 2019 - Fruits & Veggies

Creamy Taters, Green Beans & Caramelized Onions

I do hope you've been enjoying a super summer. It always seems to fly by so quickly - maybe because we stay so busy? For many of us, one of the highlights of summer is the abundance of fresh fruits and vegetables.  

Color, color, color is the rule to live by. Health gurus encourage Americans to eat at least five or more servings of fruits and vegetables daily. The more reds, oranges, greens, blues, and yellows you see on the plate, the more health-promoting properties you are getting. So fill your plates with lots of nutrients and colors. 

I'm excited that farmer's markets have been up and running in the area. I so enjoy seeing town-folks when they come visit my baked goods stand in Pioneer. Hope you'll support the local folks who take time to share their goods.  Be sure to stop by and get some of those fresh-picked fruits and veggies. You won't be sorry!

I recently made this awesome dessert and fell in love with it again! When a good friend served this crisp to me years ago, I swooned!  Perfect served warm with vanilla ice cream.  Yes please! 

Peach Blueberry Crisp

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

TOPPING:

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: about 6 servings

I've never been fond of cukes, but I have a hard time staying away from this very simple recipe.   

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(I use xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (can reuse the brine a second time).  

Yield 4 - 5 servings (or maybe 2 or 3...depending on who's eating them!) 

For me, every bite of this fabulous veggie combo is roll-your-eyes-back delicious!  

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones

1 lb. green beans (fresh or frozen) 

1 medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. 

Remove from skillet, and place over veggies in colander while you make the sauce. In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 

"If at first you don't succeed, try doing it the way mom told you in the beginning." . -Unknown 

No Bake Lemon/Blueberry Cheesecake Pie (Sugar free options)

I've been wild about no bake cheesecakes for a long time, but am always willing to try ANOTHER new recipe! 

I enjoy the simple recipes from Amanda at I am baker and this is just another one that invited me to whip it up. 

I revised it a bit by using less cream cheese and powdered sugar...

and I used SUKRIN icing sugar free powdered sugar.  

(Info below comes from Netrition website)...

Sukrin Icing is finely ground Sukrin with a little bit of added Stevia. Sukrin Icing is a natural origin powdered sugar alternative that dissolves easily and is perfect for no-bake desserts or cakes, butter cream and cream cheese frosting, and iced teas. Sukrin is made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process. A small amount of steviol glycosides is added to obtain the same sweetness as regular powdered sugar.

I find it works well when I need something sugar free....

I also decided to add a few fresh blueberries that I'd just gotten from our local farmer's market.  I love the lemon/blueberry combo! 

Anyway...this dessert is very fluffy and simple to put together. Lemon is always a refreshing summer flavor! 

You decide how much LEMON you want by adding more or less of the powdered sugar, and also adding lemon extract, or choosing not to. 

And I think nothing beats the flavor of fresh squeezed lemons! 

Kudos to this awesome recipe! 

The blueberries are optional...

This recipe kept very nicely in the fridge for 5 days! 

Amanda's recipe has a fuller pie filling and she also shares a recipe for a Shortbread crust. MMM! 

NO BAKE LEMON/BLUEBERRY CHEESECAKE PIE 

2 pkgs. (8 ozs. each) cream cheese, softened to room temp

3/4 heaping c. powdered sugar, or more to taste

(or Sukrin icing sugar for sugar free) 
juice of 1 lemon, just about 1/4 c. 
1 tsp. lemon extract
yellow food coloring, optional 
2 c. (sugar free) whipped topping (more to garnish)
3/4 c. fresh blueberries, washed and dried 
lemon slices for garnish, optional 
8" prepared graham cracker crust

In a large bowl, beat cream cheese until it's light and smooth. Add powdered sugar, lemon juice and lemon extract; beat until blended well.  (If using food coloring, add a few drops now). Fold in whipped topping by hand, then fold in blueberries; pour mixture into prepared pie crust. Refrigerate for at least 2 hours before serving. Serve with remaining whipping topping; adding a lemon slice for garnish, if desired. 
(Add some fun by making a twist)


Linked to 
Meal Plan Monday



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The Bryan Times - June 17, 2019 - "Lighter" dishes

I've been asked by a few folks to share some 'lighter' or 'healthier' recipes. Since we are no longer wearing coats, we're probably thinking more about our body shapes, so I suppose now is a good time. 

This simple ready-in-minutes fluff is so delicious.  Use sugar free, or regular pudding to suit your family's desires. Great for potlucks and reunions. M-M-M!

Cherry Pie Fluff

CHERRY PIE FLUFF

1 (20 ozs) can (no sugar added) cherry pie filling

1 (4 serv. size) box (sugar free) cheesecake pudding mix

8 ozs. lite cool whip

Combine cherry pie filling with pudding mix. Fold in cool whip. Chill and enjoy. 

I really love this easy baked oatmeal recipe.  It has so many options and can be made to suit numerous diet plans. It's great to make ahead and rewarm when you're ready to enjoy. 

Simple Baked Oatmeal

SIMPLE BAKED OATMEAL

Preheat oven to 325. Grease deep pie plate or square baking dish; set aside. 

(If you prefer single servings, bake in 12 greased muffin tins).

In medium bowl combine:

2 c. quick cooking (gluten-free) oatmeal

1-1/2 tsp. baking powder

1/2 tsp. salt

Mix together in large bowl:

1 c unsweetened coconut or almond milk (or regular milk)

2 eggs, beaten

1/2 c. (unsweetened) applesauce or unsweetened apple butter 

1/2 c. maple sugar or coconut sugar (or packed brown sugar)

(I used about 1/3 c. honey)

1 apple, peeled and chopped, optional

(or add a cup of berries)

1/2 c. nuts or raisins, optional

Combine both mixtures then pour into prepared dish. Bake for 40 - 45 minutes. Serve warm with milk. 

BLUEBERRY BANANA FLAXSEED SMOOTHIE

2 TB. flaxseed meal

1 ripe banana, frozen in slices

1 c. blueberries

1/2 c. (fat free) Greek Yogurt

1 c. skim milk

1 TB. honey

1/4 tsp. almond extract

6 ice cubes

Add all the ingredients and blend until smooth, about a minute.  Garnish with blueberries. Yield: 2 servings

If you're like me, you know several folks who need to eat gluten-free. This is a special treat for our GF friends to enjoy. 

COCO-NUT BUTTER CRISPIES 

1/3 c. coconut oil, softened

1/3 c. honey (or agave nectar)

1/3 c. cocoa powder

1/3 c. peanut or almond butter

1 tsp. vanilla

1/3 c. unsweetened shredded coconut

3 c. (gluten free) rice chex cereal

Line cookie sheet with parchment paper or foil; spray with non stick spray. In a large bowl, combine all ingredients, except cereal and stir until smooth. Add cereal, then mix until cereal is coated well.  Drop mounds (works great to use your medium sized cookie scoop) onto prepared pan; freeze until hard. 

I found this delicious dish in a Taste of Home "Comfort Food Diet" book years ago. 

TASTY MOZZARELLA CHICKEN

1 egg (or 2 egg whites)

2 Tb. water

2/3 c. dry bread crumbs

1 env. reduced-sodium onion soup mix

(I used half that amount)

1/4 tsp. pepper

6 boneless skinless chicken breast halves (5 ozs. each)

1-1/2 c. favorite spaghetti sauce

1 can (7 ozs) mushroom stems and pieces, drained

1 c. (4 ozs. shredded part-skim mozzarella cheese

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13" X 9" pan. (I lined with non stick foil). Bake, uncovered, at 400 for 25 -30 minutes or until juices run clear. 

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese.  Bake 5 - 7 minutes longer or until sauce is bubbly and cheese is melted. Yield: 6 servings.

Nutritional Facts

1 serving each: 302 calories, 9g fat (4g saturated fat), 102mg cholesterol, 924mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 37g protein.

“Don’t let people pull you into their storm. Pull them into your peace.” - Kimberly Jones 

Leader Enterprise - July 25, 2018 - Cooling Beverages to help you "Chill"

Before I share some tasty drink recipes to help keep you cool while the temps are hot, I wanted to share a few random household tips and picnic ideas for your consideration.  I do hope both 'lineups' will help make your life easier as you make the most of the rest of your summer! 

- Slot the stick of a popsicle through a cupcake paper to prevent drips on little fingers.

- Store bed sheets inside their pillowcases for easy storage and access.

- A ball of aluminum foil makes a great glassware scrubber!

- Spoon fruit or veggie salads into mini mason jars - fun for summer picnics and easy to tuck into a picnic basket.

- If you're picnicking on the ground, a tray or two is nice for setting drinks on so they don't tip easily. 

- Place a few drops of essential oil on the inside of the cardboard tube of a toilet paper roll to make your bathroom smell wonderful.

- When setting out chilled salads or other cold foods at your picnic, consider placing the serving containers in a larger pan filled with ice to keep them cold. 

- To test baking powder for freshness, add 1/2 tsp. to 1/4 c. hot water; if it fizzes, it's good.

- Replace 1 TB. cornstarch with 2 TB. all-purpose flour as a thickener in recipes.   

COPYCAT ORANGE JULIUS

1 (6 ozs) can frozen orange juice concentrate, partially thawed

1 c. milk

1 c. water

1/3 c. sugar (or sugar substitute) 

1 tsp. vanilla extract

8 ice cubes 

Put all the ingredients into the blender. Process until blended and frothy. Pour-relax and enjoy every sip. Yield: 3-4 yummy servings 

ICED VANILLA COFFEE

1/3 c. double strength regular or decaf coffee, chilled

1/2 c. 1% (or 2%) milk

1 Tb. instant vanilla pudding, dry (optional)

1 pkt. Truvia or liquid stevia to taste

1 tsp. vanilla extract

1 c. crushed ice 

Combine all ingredients in blender, blending on high until drink is smooth. Pour into a glass - top with light whipped cream if desired. Yield: 1 large drink

HEALTHY PEACH VANILLA MILKSHAKE  

1/2 c. peaches, frozen or fresh

1 heaping tsp. flaxseed meal, optional

1/2 c. (1%) milk (or almond milk)

1/4 c. plain or vanilla (Greek) yogurt  

1 tsp. vanilla (or almond) extract

1/2 c. water

1/2 c. crushed ice

1 pkt. Truvia (or sweetener to equal 2 tsps.) 

Place all ingredients in blender; blend until smooth and frothy. Add more liquid if needed. Yield: 2 servings.  

RASPBERRY LEMONADE SMOOTHIE 

3 pieces of ice, chunked

1/2 c. frozen raspberries

1/2-3/4 c. water

1-2 tsp. fresh lemon juice 

2 tsp. honey (or liquid stevia, to taste)

Combine all ingredients in a blender. Start with 1/2 c. water and add more after you've blended the smoothie to get the consistency you'd like. If you let the blender stand just a few minutes most of the seeds will drop to the bottom. Just stop pouring before you get to that part. Yield: 1 serving 

You could try using a combo of raspberries and blackberries for this amazing drink! 

EASY BLUEBERRY LEMONADE

3/4 c. fresh squeezed lemon juice (about 4 or 5 lemons) 

7 c. water, divided

3/4 to 1 c. sugar 

1 c. fresh blueberries 

Over medium heat, stir 2 cups of water and sugar in a pan until sugar is dissolved. Add blueberries; allow to simmer for 6-7 minutes until they begin to break down and color the sugar water. Pour mixture through a strainer to remove blueberries. Allow to cool to room temperature. Add lemon juice and the remaining 5 c. water, stir well. Serve over ice and garnish by adding lemon slices and fresh blueberries. Yield: about 2 qts. 

You can't see a rainbow when you're looking down - Charlie Chaplin