Granola Grain Anzac Cookies

The kids were playing with the salad spinner while I was making dinner. Adelin asked what it was so we washed some lettuce and put it in the spinner. Then I remembered a project in Gadgetology. Place a sheet of paper in the spinner, order add food coloring and spin. I do not think ours turned out right. Bummed we put the bowl in the sink and cleaned up for dinner. After dinner when I went to wash the bowl we made a lovely discovery. The paper we used had turned yellow from the food coloring and water.

Excited we pulled out baking sheets, tadalafil paper, food coloring, a spray bottle with water and a squirt bottle with water. We placed our sheets of paper in the baking sheet. Dropped several drops of food coloring and added water. The kids had a blast mixing colors.

We had to carefully remove the paper from the pan to avoid tearing it. We layed them on a sheet of foil to dry overnight.

The kids were playing with the salad spinner while I was making dinner. Adelin asked what it was so we washed some lettuce and put it in the spinner. Then I remembered a project in Gadgetology. Place a sheet of paper in the spinner, order add food coloring and spin. I do not think ours turned out right. Bummed we put the bowl in the sink and cleaned up for dinner. After dinner when I went to wash the bowl we made a lovely discovery. The paper we used had turned yellow from the food coloring and water.

Excited we pulled out baking sheets, tadalafil paper, food coloring, a spray bottle with water and a squirt bottle with water. We placed our sheets of paper in the baking sheet. Dropped several drops of food coloring and added water. The kids had a blast mixing colors.

We had to carefully remove the paper from the pan to avoid tearing it. We layed them on a sheet of foil to dry overnight.
This is a recipe given to me by my sister, clinic Allison. These granola grain cookies are a variation of the Anzac biscuits; a thin chewy cookie from the early 1900’s.

“Anzac biscuits (originally called Soldiers’ biscuits) came into being around 1915 (during World War I) when soldiers’ wives and/or mothers would bake and send the biscuits to the troops stationed overseas. The biscuits were ideal, link because they were cheap to make (remember that it was the Great Depression), try non-perishable (Anzac biscuits contain no eggs or milk) and so didn’t need refrigeration, and gave the men some added nutrition and sustenance.”

“After the landing of Australian and New Zealand Army Corps (ANZACs) in Gallipoli, the biscuits were renamed in honour of those brave soldiers who landed that fateful 25th day of April on the coast of Turkey, now known as Anzac Cove.” –AnzacBiscuits.net

The brewers yeast is optional. It’s use is only meant to add additional nuttrients. Do not confuse brewers yeast with baking yeast. Baking yeast is meant to be used in dough and should never be ingested. Brewers yeast is a nutritional supplement found in health food stores and may be used in it’s raw form in batters and as flavoring on popcorn.

Allow cookies to cool completely before snacking.
Source:
1 cup all-purpose or whole wheat pastry flour, plus 1/2 cup flour, optional, for more cake like texture
1 cup desiccated coconut
1 1/2 cup rolled oats
1 1/2 cup rice crispy
1 cup brown sugar
6 tbsp 1/2 cup butter, cut into little cubes
1/2 cup golden syrup or honey
1 teaspoon baking soda
2 tbs flaxseed meal
4 tbs water
2 Liberal tbsp brewers yeast
1 tsp vanilla
1 tbsp Protein powder
1 cup choc chips, nuts and/or dried fruit

Preheat oven to 350F degrees.
In a 1/4 cup measuring cup pour in 2 tablespoons flaxseed meal and fill with water, set aside to absorb.
In a large bowl combine the flour, oats, rice krispies, coconut, soda, protein powder and yeast. Mix well.
Cream the brown sugar and butter until fluffy. Add the honey, flaxseed meal with water and vanilla; mix well. Add the dry mixture and mix well until well distributed and crumbly consistency. Add fruit, nuts or chocolate chips.
Use a tablespoon spoon to scoop out onto a baking sheet. Press down for a flatter crispier cookie. Or keep in a mound for a more cake like cookie (especially if more flour was added). Bake in a moderate oven, 350F, for 13 – 18 minutes. Cool on the baking sheet or use a thin metal spatula to remove cookies from the baking sheet, cleaning the spatula each time. Cool completely. Store in an airtight container.

Alternatives:
Press batter into a baking dish. Cut into bars when cooled or bake longer for granola that can be crumbled up.
Bake longer for a crunchier cookie. Shorter for a chewy snack.

Classic Anzac Biscuit:
1 cup plain flour
I cup sugar
1 cup rolled oats
1 cup desiccated coconut
4 oz butter
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon baking soda (add a little more water if mixture is too dry)

Preheat oven to 375 degrees F. Grease a baking sheet or line with baking paper.

In a large bowl, combine all the dry ingredients.

In a small saucepan over medium heat, combine the butter and syrup until the butter has melted.
In a medium bowl, combine the boiling water and baking soda. Stir in the melted butter and syrup. Combine with the dry ingredients; mixing thoroughly.

Drop by teaspoonfuls onto the greased baking tray 2-3 inches apart. (Biscuits WILL spread during baking) Bake for 12 minutes, or until golden brown. Remove from oven. Allow the Anzac biscuits to cool on the tray for a few minutes before removing to a cooling rack.

May Day

I learned how to make tortillas from a friend, order Juanita Sorez, in Freemont, Texas. She is an amazing woman with an enormous heart. Every week, my friends and I would gather at her house to eat, play the guitar and shoot some pool. To be honest, I have never been able to copy hers exactly, making me wonder if she was holding out on me. But, after years of practice I finally figured it out.

Making tortillas is still fun for the whole family. The little kids like to get their hands messy mixing the dough. The older kids can roll or cook the tortillas. Whenever we make tortillas, we share the first one off the griddle with butter and a sprinkle of cinnamon sugar.

3 cups unbleached flour
2 tsp. baking powder
1 tsp.  salt
4-6 Tbsp. vegetable shortening
about 1 1/4 cups warm water

Mix flour, powder and salt in a large bowl or the bowl of a standing mixer until crumbly.

Cut in shortening using a fork, pastry cutter, hands or dough hook.

Add warm water a little at a time until the dough starts to pull away form the sides of the bowl if using a mixer. Or until the dough is soft but not sticky if using hands.

(do not add too much flour or the dough will be too tough)

Knead the dough for a few minutes until smooth.

Divide the dough into 12 balls. Place back in the bowl. Sprinkle with a little flour. Let sit covered with a cloth for 10 minutes.

Heat dry pan on med-high. When the pan is hot, roll dough on floured surface; turning slightly after each roll until thin enough to slightly see through.

Place tortilla on the heated pan for a few seconds, until small bubbles form. Flip over and cook the other side. (Do not cook too long or the tortillas will become hard and tough.)

Place in a tortilla warmer or a large pot lined with a dish towel to keep warm. Makes 12 tortillas

mp_1083805maypole-dancing-at-wishford-wiltshire-posters

Photo: Maypole Dancing at Wishford, nurse case Wiltshire

One of my favorite childhood memories I have, viagra 60mg is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, buy information pills it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.

May day is an ancient holiday celebrated in many countries around the world. In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of the turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.

May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.

May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.

Butter Garlic Sauce with Potatoes

Last year, what is ed I snagged a grill/panini press for a phenomenal $40.00. We have not pulled it out for a few months. I was surprised to hear Mason request a grilled sandwich for lunch a week ago. Since then, medications we have been heating up ham and turkey sandwiches everyday now. The adults, approved however, have had a little more fun with our panini sandwiches. I wanted to try using a couple of items I typically have on hand; english muffins and feta cheese. Feta and blue cheese are usually interchangeable and proved to be a nice substitute. Pair it up with some homemade sweet potato chips.

4 Soft sandwich rolls
1 1/3 cups chopped white meat rotisserie chicken
4 deli slices ham
3/4 cup crumbled clue cheese
1/2 cup ranch dressing

Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
In a small bowl, mix the cheese and ranch dressing and spread on the roll top. Sandwich the two together and place in the panini press. Cook for 3-4 minutes. Serve with cut veggie sticks.

Variations:
Replace ham with crumbled bacon.
Use feta or Gorgonzola cheese.

Last year, what is ed I snagged a grill/panini press for a phenomenal $40.00. We have not pulled it out for a few months. I was surprised to hear Mason request a grilled sandwich for lunch a week ago. Since then, medications we have been heating up ham and turkey sandwiches everyday now. The adults, approved however, have had a little more fun with our panini sandwiches. I wanted to try using a couple of items I typically have on hand; english muffins and feta cheese. Feta and blue cheese are usually interchangeable and proved to be a nice substitute. Pair it up with some homemade sweet potato chips.

4 Soft sandwich rolls
1 1/3 cups chopped white meat rotisserie chicken
4 deli slices ham
3/4 cup crumbled clue cheese
1/2 cup ranch dressing

Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
In a small bowl, mix the cheese and ranch dressing and spread on the roll top. Sandwich the two together and place in the panini press. Cook for 3-4 minutes. Serve with cut veggie sticks.

Variations:
Replace ham with crumbled bacon.
Use feta or Gorgonzola cheese.

Oriental Chicken Salad

The first time I had this salad was at my favorite Chinese restaurant, healing it has been so long ago the name has escaped my memory. A friend of mine used to order it all the time. It was off menu so if any one wanted one of course they had to ask for it. Their salad consisted of iceberg lettuce, cheap carrots, this red cabbage, fried wonton strips and peanuts with a peanut dressing. The dressing in my version actually came from an Asian Chicken Wrap recipe. It has worked so far but I get bored after a while and start hunting for something new.

I used to make my own crispy chicken until I discovered pre-made crispy chicken in the freezer section.  Bake for 10 minutes. By the time the chicken has cooked and cooled, the salad is ready and on the table. I cut the chicken into smaller bites and serve. As far as the salad itself goes, you can also use a broccoli slaw mix with your favorite lettuce or bagged greens, pre-made Asian salad dressing and grilled chicken

Oriental Chicken Salad toppings

Dressing:
1 tablespoons honey
4 tablespoons Rice Wine Vinegar
1/4 cup Mayonnaise or plain yogurt
1 teaspoon Dijon Mustard
1 teaspoon sesame oil

Blend ingredients well. Chill.

Salad: Use any combination
Romaine lettuce hearts
Napa and red cabbages
Baby spinach
1 carrot, chopped julienne
1 celery stalk, chopped
2 green onions, chopped
sliced almonds
crispy chow mein noodles
Mandarin Oranges

Crispy Chicken:
oil for frying
salt and pepper
1/2 cup flour
1/2 cup panko flakes or corn flakes
1 egg
1/2 cup milk
Skinless boneless chicken breast fillets. cut into bit size pieces

In a small shallow bowl, combine flour with panko flakes, salt and pepper. In another bowl beat egg and milk. Dip chicken pieces into egg mixture then flour coating completely. Fry in heated oil until cooked through.

Last year, what is ed I snagged a grill/panini press for a phenomenal $40.00. We have not pulled it out for a few months. I was surprised to hear Mason request a grilled sandwich for lunch a week ago. Since then, medications we have been heating up ham and turkey sandwiches everyday now. The adults, approved however, have had a little more fun with our panini sandwiches. I wanted to try using a couple of items I typically have on hand; english muffins and feta cheese. Feta and blue cheese are usually interchangeable and proved to be a nice substitute. Pair it up with some homemade sweet potato chips.

4 Soft sandwich rolls
1 1/3 cups chopped white meat rotisserie chicken
4 deli slices ham
3/4 cup crumbled clue cheese
1/2 cup ranch dressing

Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
In a small bowl, mix the cheese and ranch dressing and spread on the roll top. Sandwich the two together and place in the panini press. Cook for 3-4 minutes. Serve with cut veggie sticks.

Variations:
Replace ham with crumbled bacon.
Use feta or Gorgonzola cheese.

Oriental Chicken Salad

The first time I had this salad was at my favorite Chinese restaurant, healing it has been so long ago the name has escaped my memory. A friend of mine used to order it all the time. It was off menu so if any one wanted one of course they had to ask for it. Their salad consisted of iceberg lettuce, cheap carrots, this red cabbage, fried wonton strips and peanuts with a peanut dressing. The dressing in my version actually came from an Asian Chicken Wrap recipe. It has worked so far but I get bored after a while and start hunting for something new.

I used to make my own crispy chicken until I discovered pre-made crispy chicken in the freezer section.  Bake for 10 minutes. By the time the chicken has cooked and cooled, the salad is ready and on the table. I cut the chicken into smaller bites and serve. As far as the salad itself goes, you can also use a broccoli slaw mix with your favorite lettuce or bagged greens, pre-made Asian salad dressing and grilled chicken

Oriental Chicken Salad toppings

Dressing:
1 tablespoons honey
4 tablespoons Rice Wine Vinegar
1/4 cup Mayonnaise or plain yogurt
1 teaspoon Dijon Mustard
1 teaspoon sesame oil

Blend ingredients well. Chill.

Salad: Use any combination
Romaine lettuce hearts
Napa and red cabbages
Baby spinach
1 carrot, chopped julienne
1 celery stalk, chopped
2 green onions, chopped
sliced almonds
crispy chow mein noodles
Mandarin Oranges

Crispy Chicken:
oil for frying
salt and pepper
1/2 cup flour
1/2 cup panko flakes or corn flakes
1 egg
1/2 cup milk
Skinless boneless chicken breast fillets. cut into bit size pieces

In a small shallow bowl, combine flour with panko flakes, salt and pepper. In another bowl beat egg and milk. Dip chicken pieces into egg mixture then flour coating completely. Fry in heated oil until cooked through.

Mexican Tostadas

I have always loved spicy food. I thought I could handle heat that is until at Seventeen I traveled cross county to Texas. The salsa there was so hot my mouth was inflamed for the rest of the day. I dared not eat another lick of the stuff the remainder of my visit in Texas. Upon my return home I remained adverse to hot spicy foods for sometime. Years later I returned to Texas. It was there I learned from many friends how to cook some of my most favorite Mexican dishes. One evening at Mrs. Rodriguez house I learned to make Tostadas complete with homemade refried beans. There are so many ways to make frijoles refritos but to be honest I have no problem using a can of store bought refried beans. It is super quick and before you know it dinner is on the table. I do however, view enjoy making my own tortillas. Corn or flour can be used. Traditionally corn is the tortilla of choice but flour will work. The tortillas can be baked in the oven until crispy about 8 minutes on 375 degrees for a less fat version.

Serves 5-6
5-6 corn or flour tortillas
Vegetable oil
1 (15-ounce) can Refried beans
2 Romaine Lettuce Hearts or 1/2 head iceberg lettuce, viagra 40mg sliced thin
Shredded Cheddar or crumbled queso fresco or cotija cheese
1/2 cup chopped fresh cilantro
1 lime
1 medium tomato, chopped
1 avocado, chopped or guacamole
1 small onion, diced
1 cup of Salsa
1/2 cup sliced radishes
1/2 cup diced Red Pepper

Pour about 1/4 inch of oil in a large skillet. Heat on medium-high until oil sizzles when a drop of water or crumb is placed in pan. (Not smoking hot) The tortilla should sizzle and bubble up instantly after it is placed in the oil. Cook tortilla 30 seconds, until golden, on each side until firm and crisp. Drain on a paper towel. Repeat with remaining tortillas.

Meanwhile heat beans in a small pan. Stir in a little water, about 2-3 tablespoons stirring and mashing. Keep warm and moist.

To serve top tortilla with beans, lettuce, cilantro, a squeeze of lime juice, cheese and then any other desired toppings.

Last year, what is ed I snagged a grill/panini press for a phenomenal $40.00. We have not pulled it out for a few months. I was surprised to hear Mason request a grilled sandwich for lunch a week ago. Since then, medications we have been heating up ham and turkey sandwiches everyday now. The adults, approved however, have had a little more fun with our panini sandwiches. I wanted to try using a couple of items I typically have on hand; english muffins and feta cheese. Feta and blue cheese are usually interchangeable and proved to be a nice substitute. Pair it up with some homemade sweet potato chips.

4 Soft sandwich rolls
1 1/3 cups chopped white meat rotisserie chicken
4 deli slices ham
3/4 cup crumbled clue cheese
1/2 cup ranch dressing

Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
In a small bowl, mix the cheese and ranch dressing and spread on the roll top. Sandwich the two together and place in the panini press. Cook for 3-4 minutes. Serve with cut veggie sticks.

Variations:
Replace ham with crumbled bacon.
Use feta or Gorgonzola cheese.

Oriental Chicken Salad

The first time I had this salad was at my favorite Chinese restaurant, healing it has been so long ago the name has escaped my memory. A friend of mine used to order it all the time. It was off menu so if any one wanted one of course they had to ask for it. Their salad consisted of iceberg lettuce, cheap carrots, this red cabbage, fried wonton strips and peanuts with a peanut dressing. The dressing in my version actually came from an Asian Chicken Wrap recipe. It has worked so far but I get bored after a while and start hunting for something new.

I used to make my own crispy chicken until I discovered pre-made crispy chicken in the freezer section.  Bake for 10 minutes. By the time the chicken has cooked and cooled, the salad is ready and on the table. I cut the chicken into smaller bites and serve. As far as the salad itself goes, you can also use a broccoli slaw mix with your favorite lettuce or bagged greens, pre-made Asian salad dressing and grilled chicken

Oriental Chicken Salad toppings

Dressing:
1 tablespoons honey
4 tablespoons Rice Wine Vinegar
1/4 cup Mayonnaise or plain yogurt
1 teaspoon Dijon Mustard
1 teaspoon sesame oil

Blend ingredients well. Chill.

Salad: Use any combination
Romaine lettuce hearts
Napa and red cabbages
Baby spinach
1 carrot, chopped julienne
1 celery stalk, chopped
2 green onions, chopped
sliced almonds
crispy chow mein noodles
Mandarin Oranges

Crispy Chicken:
oil for frying
salt and pepper
1/2 cup flour
1/2 cup panko flakes or corn flakes
1 egg
1/2 cup milk
Skinless boneless chicken breast fillets. cut into bit size pieces

In a small shallow bowl, combine flour with panko flakes, salt and pepper. In another bowl beat egg and milk. Dip chicken pieces into egg mixture then flour coating completely. Fry in heated oil until cooked through.

Mexican Tostadas

I have always loved spicy food. I thought I could handle heat that is until at Seventeen I traveled cross county to Texas. The salsa there was so hot my mouth was inflamed for the rest of the day. I dared not eat another lick of the stuff the remainder of my visit in Texas. Upon my return home I remained adverse to hot spicy foods for sometime. Years later I returned to Texas. It was there I learned from many friends how to cook some of my most favorite Mexican dishes. One evening at Mrs. Rodriguez house I learned to make Tostadas complete with homemade refried beans. There are so many ways to make frijoles refritos but to be honest I have no problem using a can of store bought refried beans. It is super quick and before you know it dinner is on the table. I do however, view enjoy making my own tortillas. Corn or flour can be used. Traditionally corn is the tortilla of choice but flour will work. The tortillas can be baked in the oven until crispy about 8 minutes on 375 degrees for a less fat version.

Serves 5-6
5-6 corn or flour tortillas
Vegetable oil
1 (15-ounce) can Refried beans
2 Romaine Lettuce Hearts or 1/2 head iceberg lettuce, viagra 40mg sliced thin
Shredded Cheddar or crumbled queso fresco or cotija cheese
1/2 cup chopped fresh cilantro
1 lime
1 medium tomato, chopped
1 avocado, chopped or guacamole
1 small onion, diced
1 cup of Salsa
1/2 cup sliced radishes
1/2 cup diced Red Pepper

Pour about 1/4 inch of oil in a large skillet. Heat on medium-high until oil sizzles when a drop of water or crumb is placed in pan. (Not smoking hot) The tortilla should sizzle and bubble up instantly after it is placed in the oil. Cook tortilla 30 seconds, until golden, on each side until firm and crisp. Drain on a paper towel. Repeat with remaining tortillas.

Meanwhile heat beans in a small pan. Stir in a little water, about 2-3 tablespoons stirring and mashing. Keep warm and moist.

To serve top tortilla with beans, lettuce, cilantro, a squeeze of lime juice, cheese and then any other desired toppings.

I adapted this recipe after my friend Marilyn’s skillet potatoes. She slices the potatoes and adds them to a cast iron skillet with oil, diagnosis salt and pepper. Covers the pan and simmers, prescription tossing occasionally until tender. I use her method when cooking diced potatoes for breakfast; adding chopped onions and garlic. Tonight, I wanted something garlicky. I had some left over bacon that would pair nicely with a garlic butter sauce.

5 potatoes, sliced thick
2-3 slices bacon
3 cloves garlic, minced
1 tbsp dried dill weed
salt and pepper
2 tbsp butter
garlic powder

Cook the bacon in a skillet. Remove the bacon and add the garlic and potatoes. Cover and cook until tender. Add pepper, dill, garlic powder, butter and bacon.

Variations:
Sometimes I add 1/2 -1 cup water or broth and simmer. Simmer until the potatoes are done.

18th Century Chicken Timbale to Modern Day Pastina Timbales

Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, tadalafil November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, more about large bowl, ambulance beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
Classic Zucchini Bread
Source: Coconut & Lime
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, tadalafil November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, more about large bowl, ambulance beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
Classic Zucchini Bread
Source: Coconut & Lime
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
My kids love it when I put out the muffin pan filled with fun snacks. They think we are having a party.

Set out a large bowl of popcorn. Fill smaller bowls, cheapest muffin pans or mini loaf pans with various snacks such as the ones listed.

Nuts and seeds
Crackers
Cereal
Pretzel
Dried fruit
cheese
Chocolate chips
Spices: Cinnamon, and brown sugar, viagra nutmeg, Cajun seasoning, garlic,

Give the kids bowls, bags or ice cream cones to fill with their favorite snacks.

Popping popcorn on the stove top: pour about three tablespoons of vegetable oil (don’t use butter, it will burn) in a large pot. heat the oil over medium heat. To test if the oil is hot enough drop a single kernel in the pot and cover allowing steam to escape. If it sizzles and pops right away it is ready. Pour 1/2 cup (enough to cover the bottom of the pot, a single layer). Cover and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stove. Season to taste.

Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, tadalafil November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, more about large bowl, ambulance beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
Classic Zucchini Bread
Source: Coconut & Lime
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
My kids love it when I put out the muffin pan filled with fun snacks. They think we are having a party.

Set out a large bowl of popcorn. Fill smaller bowls, cheapest muffin pans or mini loaf pans with various snacks such as the ones listed.

Nuts and seeds
Crackers
Cereal
Pretzel
Dried fruit
cheese
Chocolate chips
Spices: Cinnamon, and brown sugar, viagra nutmeg, Cajun seasoning, garlic,

Give the kids bowls, bags or ice cream cones to fill with their favorite snacks.

Popping popcorn on the stove top: pour about three tablespoons of vegetable oil (don’t use butter, it will burn) in a large pot. heat the oil over medium heat. To test if the oil is hot enough drop a single kernel in the pot and cover allowing steam to escape. If it sizzles and pops right away it is ready. Pour 1/2 cup (enough to cover the bottom of the pot, a single layer). Cover and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stove. Season to taste.

One of our Christmas traditions has been to rush out a batch of sugar cookies for Santa and a basket of nibbles for the reindeer all last minute. Then we rush the kids up stairs and wait for a scream of delight when they spy a wrapped present on their bed. Faster than you can say eggnog the boxes are ripped open to reveal the first gift of Christmas- Pajamas.

I thought of my sister-n-law who continued a family tradition of serving scrumptious cinnamon rolls and hot chocolate every Christmas Eve. Ever since I saw the doughnut pan in the Pottery Barn holiday catalog last year I have been dreaming of doughnuts and hot chocolate on Christmas Eve. And if we once again forget to make Santa’s cookies until last minute, cheapest I am sure he would not mind a oh so yummy chocolate glazed doughnut with sprinkles.

Makes 1 dozen doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, discount softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not re-roll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.) I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.

Source: Gourmet, December 2006

Chocolate Glaze: This is enough glaze for a double batch of doughnuts!
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving. Recipe from Alton Brown.
I cannot remember where I found this but it is a fun little treat to make with the kids.

1 packet of orange jello
4 oranges

Make up orange jello according to the packet instructions. Set aside for 20 minutes to cool.
Slice oranges in half and scoop out the flesh, symptoms cialis 40mg using a small knife or spoon. Fill the orange cavities with cooled jello. Place the orange halves, upright, on a tray. Refrigerate for 3 hours or until set.

I cannot remember where I found this but it is a fun little treat to make with the kids.

1 packet of orange jello
4 oranges

Make up orange jello according to the packet instructions. Set aside for 20 minutes to cool.
Slice oranges in half and scoop out the flesh, symptoms cialis 40mg using a small knife or spoon. Fill the orange cavities with cooled jello. Place the orange halves, upright, on a tray. Refrigerate for 3 hours or until set.

A few years ago I went on a quest to dig up recipes from the early 1900’s. I was curious to know what types of meals they prepared at the time while living on a strict budget with limited convinences. Timbale was one of the few that intriqued me the most. Surprisingly I discovered that by mid-18thC people were becoming concerned about the added calorie count of baking in crusts and were looking for alternative ways of cooking without having to eat the container.

A timbale is sort of like an eggy souffle or custard that can be made using a variety of ingredients, malady including the classic timbale of spinach, rx mushrooms, onions, and breadcrumbs in addition to other types of meats, grains and vegetables. Timbale is usually prepared in individual ramekins cooked partially submerged in a tray of water. The steam created by the water aids in helping the custard to set. Timbale may be served hot or cold in individual ramekins or plated and dressed with a sauce.

I thought I would include the classic version of a Timbale in addition to a more modern flavorful recipe from one of my favorite chef’s Michael Chiarello of Napa Valley.

Chicken Timbale
Source: Unknown – Budget saver meal from the late 1930’s
1 1/2 cups cooked rice
1 1/2 cups diced cooked chicken
1 cup milk
2 eggs, beaten
1/3 cup chicken broth
1 tbsp finely diced onion
1 tsp salt
ground black pepper

Mix all ingredients together. Divide mixture among custard cups or individual baking dishes.

Place cups in pan of very hot water and bake at 350 degrees about 30 minutes or until a knife inserted in the center of timbale comes out clean.

Variations:
Cooked macaroni, spaghetti, or noodles may be substituted for the cooked rice,
Cooked ham, pork, turkey, fish, or rabbit may be used in place of the chicken. If you have less than the 1 1/2 cups of chicken (or other meat) the recipe calls for, stretch the meat with sliced hard cooked eggs and cooked peas.

**When serving to little kids limit the heat by using mild Italian Sausage in the filling and 1 jalapeno pepper in the sauce.
Pastina Timbale
Source: Michael Chiarello
Salt
1 tbsp unsalted butter
6 tbsp extra-virgin olive oil, divided
1 pound spicy Italian sausage links, boiled for 6 minutes and cut into bite-size pieces
2 tsp minced garlic
1 cup fresh bread crumbs
Freshly ground black pepper
1/2 cup coarsely chopped fresh Italian parsley leaves
1 cup freshly grated Parmesan
1 pound pastina (tiny pasta)
Pastina Timbale Sauce, recipe follows

Bring a large pot of salted water to a boil over high heat. Brush 8 (12-ounce) ramekins or 1 large oven-safe bowl with butter and set aside.

Heat 1 tablespoon of olive oil in a saucepan and saute sausage until browned.

Meanwhile, combine 2 tablespoons of the oil and the minced garlic in a medium skillet over medium heat. Cook until the garlic is light brown, about 2 minutes, stirring occasionally. Add the bread crumbs to the skillet and stir them every minute for 3 to 5 minutes until the crumbs are lightly toasted. Season with salt and pepper. Add 1/4 cup of the parsley and 1/4 cup of the Parmesan. Cook for 30 seconds. Pour the bread crumb mixture into the prepared ramekins or bowl and press around the sides to line with the bread crumb mixture, using your fingers to evenly distribute it along the bottom and up the sides.

While the Pastina Timbale Sauce is simmering, cook the pastina in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pastina in a colander. Reheat the sauce, if needed, and add the drained pastina and then the browned sausage. Add the remaining 1/4 cup of parsley, and remaining 3/4 cup Parmesan. Season with salt and pepper, to taste. Stir to combine. Transfer the pastina mixture to the lined ramekins (1 1/4 cups per ramekin) or large bowl. Allow to cool for 10 minutes. Invert the molded pastina timbale onto warmed individual serving plates, and serve.

Pastina Timbale Sauce:
3 pounds canned diced tomatoes, drained
2 jalapeno chiles
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper
1 cup minced onion
1 tbsp minced garlic
1 tbsp finely chopped fresh oregano leaves
2 tbsp red wine vinegar
2 tbsp Gorgonzola
1 small jar roasted peppers, julienned (about 1 cup)
2 tbsp finely chopped fresh flat-leaf parsley

Preheat oven to 400 degrees F.

In a bowl, toss tomatoes and whole jalapeno chiles with 1 tablespoon of the olive oil; season with salt and pepper, to taste. Place tomato mixture on a cookie sheet and roast in oven for 15 or 20 minutes or until slightly browned. Remove from heat and finely chop the tomatoes. Transfer tomato pulp and any juices from the cutting board to a bowl. Chop the chiles and taste to determine their heat.

Heat the remaining 2 tablespoons olive oil in a large saute pan over medium heat until hot. Add the onion, season with salt, and saute until softened, about 2 minutes. Add the garlic and oregano and stir. Add the chiles and simmer for another minute, only adding as much jalapeno as you want for spice. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the vinegar and stir in the Gorgonzola. Stir in the roasted peppers and the parsley. Season, to taste, with salt and pepper. Keep warm until ready to serve.

Ruth’s Wedding Cookies

My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, pills ambulance sugar and vanilla. Add flour, there salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.

Glazed Salmon on Green and Orange Salad

Here is a fun super fast craft that will bring giggles and smiles to the Easter brunch table.

Source: Family Fun
Supplies:
white and green card stock (regular paper is fine)
yellow pipe cleaners
straws
scissors
pencil

Trace your child’s hand print onto a piece of white card stock and cut out.

Cut two double leaves from green card stock and punch holes in the centers where the leaves meet. Curl the paper fingers and leaves by wrapping them around a pencil. Wrap the hand around the top of a straw and secure with tape. Slide the leaves onto the straw and tape them in place.

For the flower’s stamen, story fold half of a yellow pipe cleaner in half and curl down the ends. Insert the folded end into the straw.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.

My favorite thing to eat in the morning is a breakfast burrito. It is so simple and can be wrapped up to go. The kids love burritos. The breakfast burrito is no exception.

Tortillas, more about warmed
Scrambled eggs
Salsa
Cheddar and Monterrey Jack shredded cheese blend

Take a tortilla add a spoonful of scrambled eggs, a dollop of salsa and a sprinkle of cheese. Wrap it all up and enjoy.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.

My favorite thing to eat in the morning is a breakfast burrito. It is so simple and can be wrapped up to go. The kids love burritos. The breakfast burrito is no exception.

Tortillas, more about warmed
Scrambled eggs
Salsa
Cheddar and Monterrey Jack shredded cheese blend

Take a tortilla add a spoonful of scrambled eggs, a dollop of salsa and a sprinkle of cheese. Wrap it all up and enjoy.

Breakfast is one of my favorite meals of the day. I just love breakfast food. My mom used to make these for us all the time even on camping trips. I love my egg with a slightly runny center. It must be a Southern thing like grits.

English muffins
Butter
Cheddar cheese slices
Scrambled, ampoule poached or fried eggs
Ham deli slices

Toast English muffins. Spread with a little butter and top with scrambled eggs, a slice of cheese and ham.

Variations:
Add a slice of tomato.
Replace ham with bacon.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.

My favorite thing to eat in the morning is a breakfast burrito. It is so simple and can be wrapped up to go. The kids love burritos. The breakfast burrito is no exception.

Tortillas, more about warmed
Scrambled eggs
Salsa
Cheddar and Monterrey Jack shredded cheese blend

Take a tortilla add a spoonful of scrambled eggs, a dollop of salsa and a sprinkle of cheese. Wrap it all up and enjoy.

Breakfast is one of my favorite meals of the day. I just love breakfast food. My mom used to make these for us all the time even on camping trips. I love my egg with a slightly runny center. It must be a Southern thing like grits.

English muffins
Butter
Cheddar cheese slices
Scrambled, ampoule poached or fried eggs
Ham deli slices

Toast English muffins. Spread with a little butter and top with scrambled eggs, a slice of cheese and ham.

Variations:
Add a slice of tomato.
Replace ham with bacon.

Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ.

Source: unknown
4 (5oz) cooked salmon fillets
1/3 cup Asian Ginger salad dressing
2 tbsp clementine or orange juice
1/2 cup thinly sliced red onion
8 cups mixed salad greens
4 clementines, viagra approved peeled and sliced
1/3 cup chopped unsalted toasted almonds

Heat broiler. Place salmon on a foil-lined rimmed baking sheet. Spoon on or brush salmon with 2 tablespoons of the dressing. Let sit 15 minutes. Broil salmon 8-10 minutes or until just cooked through.

Meanwhile, put the remaining dressing and the juice in a large bowl; add onions and toss to coat.

To serve, add salad greens and clementines to the bowl with the onion; toss to mix and coat. Arrange salad on serving plates. Place salmon on salad and sprinkle with almonds.

Ham Egg and Cheese English Muffins

Here is a fun super fast craft that will bring giggles and smiles to the Easter brunch table.

Source: Family Fun
Supplies:
white and green card stock (regular paper is fine)
yellow pipe cleaners
straws
scissors
pencil

Trace your child’s hand print onto a piece of white card stock and cut out.

Cut two double leaves from green card stock and punch holes in the centers where the leaves meet. Curl the paper fingers and leaves by wrapping them around a pencil. Wrap the hand around the top of a straw and secure with tape. Slide the leaves onto the straw and tape them in place.

For the flower’s stamen, story fold half of a yellow pipe cleaner in half and curl down the ends. Insert the folded end into the straw.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.

My favorite thing to eat in the morning is a breakfast burrito. It is so simple and can be wrapped up to go. The kids love burritos. The breakfast burrito is no exception.

Tortillas, more about warmed
Scrambled eggs
Salsa
Cheddar and Monterrey Jack shredded cheese blend

Take a tortilla add a spoonful of scrambled eggs, a dollop of salsa and a sprinkle of cheese. Wrap it all up and enjoy.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.

My favorite thing to eat in the morning is a breakfast burrito. It is so simple and can be wrapped up to go. The kids love burritos. The breakfast burrito is no exception.

Tortillas, more about warmed
Scrambled eggs
Salsa
Cheddar and Monterrey Jack shredded cheese blend

Take a tortilla add a spoonful of scrambled eggs, a dollop of salsa and a sprinkle of cheese. Wrap it all up and enjoy.

Breakfast is one of my favorite meals of the day. I just love breakfast food. My mom used to make these for us all the time even on camping trips. I love my egg with a slightly runny center. It must be a Southern thing like grits.

English muffins
Butter
Cheddar cheese slices
Scrambled, ampoule poached or fried eggs
Ham deli slices

Toast English muffins. Spread with a little butter and top with scrambled eggs, a slice of cheese and ham.

Variations:
Add a slice of tomato.
Replace ham with bacon.

Breakfast Burrito

Here is a fun super fast craft that will bring giggles and smiles to the Easter brunch table.

Source: Family Fun
Supplies:
white and green card stock (regular paper is fine)
yellow pipe cleaners
straws
scissors
pencil

Trace your child’s hand print onto a piece of white card stock and cut out.

Cut two double leaves from green card stock and punch holes in the centers where the leaves meet. Curl the paper fingers and leaves by wrapping them around a pencil. Wrap the hand around the top of a straw and secure with tape. Slide the leaves onto the straw and tape them in place.

For the flower’s stamen, story fold half of a yellow pipe cleaner in half and curl down the ends. Insert the folded end into the straw.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.

My favorite thing to eat in the morning is a breakfast burrito. It is so simple and can be wrapped up to go. The kids love burritos. The breakfast burrito is no exception.

Tortillas, more about warmed
Scrambled eggs
Salsa
Cheddar and Monterrey Jack shredded cheese blend

Take a tortilla add a spoonful of scrambled eggs, a dollop of salsa and a sprinkle of cheese. Wrap it all up and enjoy.

Shrimp Scampi

Here is a fun super fast craft that will bring giggles and smiles to the Easter brunch table.

Source: Family Fun
Supplies:
white and green card stock (regular paper is fine)
yellow pipe cleaners
straws
scissors
pencil

Trace your child’s hand print onto a piece of white card stock and cut out.

Cut two double leaves from green card stock and punch holes in the centers where the leaves meet. Curl the paper fingers and leaves by wrapping them around a pencil. Wrap the hand around the top of a straw and secure with tape. Slide the leaves onto the straw and tape them in place.

For the flower’s stamen, story fold half of a yellow pipe cleaner in half and curl down the ends. Insert the folded end into the straw.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.
Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.

6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, viagra order minced
1 pound raw shrimp, what is ed peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped

Prepare pasta according to taste.

Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.

Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.

Homestyle Turkey Meatloaf

Here is a fun super fast craft that will bring giggles and smiles to the Easter brunch table.

Source: Family Fun
Supplies:
white and green card stock (regular paper is fine)
yellow pipe cleaners
straws
scissors
pencil

Trace your child’s hand print onto a piece of white card stock and cut out.

Cut two double leaves from green card stock and punch holes in the centers where the leaves meet. Curl the paper fingers and leaves by wrapping them around a pencil. Wrap the hand around the top of a straw and secure with tape. Slide the leaves onto the straw and tape them in place.

For the flower’s stamen, story fold half of a yellow pipe cleaner in half and curl down the ends. Insert the folded end into the straw.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.
It is Spring Break week. I decided to adopt the preschool schedule to keep the kids busy and me sane; discovery, sickness nurse snacks, story time, music time and crafts. Today for snack we made my grandmother’s cracker jacks. It is a very simple recipe that kids will enjoy being a part of.

1 1/2 quarts popped corn
3/4 cups peanuts
1/4 cup butter
1/4 cup honey

Mix popcorn and nuts together in a bowl. Melt the butter and honey in a small pan over low heat, pour over popcorn and nuts. Bake at 350 degrees for 10 minutes or until golden brown. Let completely cool.

When I was in college I rented a room from a friend of mine. There was another tenant named Scott. He was the brother of my friend’s boss. Down on luck and trying to piece his life back together Renea was obliged to help him out. I can’t say that it was like a rerun of Three’s Company. In fact Scott and I were at odds with one another from day one. So I am hard pressed to admit that I actually liked something he created. It is like surrendering to my arch nemesis. Defeated.

Scott was a body builder. His version of cajun pasta and meat was a core staple in his diet. I think he took pitty on me when he realized my diet consisted of yogurt and cereal. I added more vegetables to make it a balanced meal. His version was just tri-colored pasta, more about ground beef and cajun spices all mixed together in a huge orange Tupperware bowl. Sometimes I add a can of diced tomatoes.

1 box Tri-color Ritoni Pasta
1 tbsp butter
1 tbsp olive oil
1 lb ground beef or ground turkey
1-2 cloves garlic
1/2 cup onions, chopped
1/2 cup carrots, diced
1 celery stalk, chopped
1-2 tbsp Cajun spices or season salt
Cheddar/Monterey Jack cheese, shredded

Cook noodles to your preference. Add butter and toss.

Meanwhile, saute onion, carrot, celery and garlic in oil until slightly tender. Add beef. Cook until no longer pink. Add spices. Let simmer 10 minutes. Serve beef mixture over noodles. Top with cheese.

Apple Nut Spice Cake

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, seek lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, more about cored and
chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, what is ed white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing

Quinoa Spice Cake

http://www.ecosalon.com/the-complete-protein-dessert-delicious-quinoa-spice-cake/

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Apple Butter Spice Cake

http://www.eatingwell.com/recipes/apple_butter_spice_cake.html

  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

DIABETIC SPICE CAKE

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Diabetic&ttl=1&Recipe_id_int=11723

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3  cup           Margerine
3      tablespoons   Granulated brown sugar -- Replacement
2                    Eggs
2      teaspoons     Cinamon
1      teaspoon      Ground cloves
1      teaspoon      Nutmeg
2      cups          Flour (sifted)
1      teaspoon      Baking powder
1 1/4  teaspoons     Baking soda
1/2  teaspoon      Salt
1/2  cup           Water
1      cup           Sour cream
1/2  cup           Raisins
1/4  cup           Walnuts chopped
Preparation:Preheat oven to 350. Greas and flour a 13X9 baking pan. Crean together the margerine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, discount Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, click toasted
1 pound asparagus, about it trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.

I never thought about making meatloaf before I ate it at a friends house. I was so good I had to try making my own. This loaf of meat is not your grandmother’s. The salsa gives it a kick and the ground turkey sheds unwanted calories. The tomato sauce and sliced onions make for a beautiful presentation.

Source: Adapted from Body for Life, for sale Eating for Life
1 1/2 pounds lean ground turkey
1 medium onion, chopped, plus one quarter onion sliced into rings
4 egg whites
1 cup salsa
3/4 cup old fashioned, oats, uncooked
1 package Knorr Vegetable soup mix
1/4 tsp ground black pepper
1/2 cup ketchup or tomato sauce

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground turkey, chopped onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9×5 loaf pan. Spread ketchup oven top and sprinkle with sliced onions. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes.