Cheesey Veggie and Pasta Bake

Cape Cod Timbales

Timbales are a custard like dish from as far back as the 18th century. They are an egg-cellent source of protein. Add meat and vegetables for added vitamins to round off a complete meal.

Source: Parents
4 eggs
1 cup peas, order cooked
1 cup cooked tilapia or cod, medicine flaked (4 oz.)
1 tbsp snipped fresh cilantro
1/4 tsp salt
1/4 tsp pepper

Heat oven to 375° F. Lightly coat 8 (2 to 3-ounce) ramekins with cooking spray; set aside. Whisk together eggs, then stir in peas, fish, cilantro, salt, and pepper. Spoon mixture into ramekins.

Bake for 16 minutes or until puffed, set, and lightly browned. Loosen with a thin metal spatula.
Cape Cod Timbales

Timbales are a custard like dish from as far back as the 18th century. They are an egg-cellent source of protein. Add meat and vegetables for added vitamins to round off a complete meal.

Source: Parents
4 eggs
1 cup peas, order cooked
1 cup cooked tilapia or cod, medicine flaked (4 oz.)
1 tbsp snipped fresh cilantro
1/4 tsp salt
1/4 tsp pepper

Heat oven to 375° F. Lightly coat 8 (2 to 3-ounce) ramekins with cooking spray; set aside. Whisk together eggs, then stir in peas, fish, cilantro, salt, and pepper. Spoon mixture into ramekins.

Bake for 16 minutes or until puffed, set, and lightly browned. Loosen with a thin metal spatula.
Cape Cod Timbales

Timbales are a custard like dish from as far back as the 18th century. They are an egg-cellent source of protein. Add meat and vegetables for added vitamins to round off a complete meal.

Source: Parents
4 eggs
1 cup peas, cheapest cooked
1 cup cooked tilapia or cod, page flaked (4 oz.)
1 tbsp snipped fresh cilantro
1/4 tsp salt
1/4 tsp pepper

Heat oven to 375° F. Lightly coat 8 (2 to 3-ounce) ramekins with cooking spray; set aside. Whisk together eggs, then stir in peas, fish, cilantro, salt, and pepper. Spoon mixture into ramekins.

Bake for 16 minutes or until puffed, set, and lightly browned. Loosen with a thin metal spatula.
Cape Cod Timbales

Timbales are a custard like dish from as far back as the 18th century. They are an egg-cellent source of protein. Add meat and vegetables for added vitamins to round off a complete meal.

Source: Parents
4 eggs
1 cup peas, order cooked
1 cup cooked tilapia or cod, medicine flaked (4 oz.)
1 tbsp snipped fresh cilantro
1/4 tsp salt
1/4 tsp pepper

Heat oven to 375° F. Lightly coat 8 (2 to 3-ounce) ramekins with cooking spray; set aside. Whisk together eggs, then stir in peas, fish, cilantro, salt, and pepper. Spoon mixture into ramekins.

Bake for 16 minutes or until puffed, set, and lightly browned. Loosen with a thin metal spatula.
Cape Cod Timbales

Timbales are a custard like dish from as far back as the 18th century. They are an egg-cellent source of protein. Add meat and vegetables for added vitamins to round off a complete meal.

Source: Parents
4 eggs
1 cup peas, cheapest cooked
1 cup cooked tilapia or cod, page flaked (4 oz.)
1 tbsp snipped fresh cilantro
1/4 tsp salt
1/4 tsp pepper

Heat oven to 375° F. Lightly coat 8 (2 to 3-ounce) ramekins with cooking spray; set aside. Whisk together eggs, then stir in peas, fish, cilantro, salt, and pepper. Spoon mixture into ramekins.

Bake for 16 minutes or until puffed, set, and lightly browned. Loosen with a thin metal spatula.

3 cheese veggie and pasta casserole

I have had the hardest time getting the littlest child, medications he is two, to consume fruits and vegetables. He is a steak and potatoes guy through and through, always has been. Yes I have succumb to hiding vegetables again because if he sees anything that remotely looks like a vegetable he refuses to eat it. Needless to say, the first bite of the casserole was politely refused because a carrot was peeking out from under the noodle. I quickly disguised the carrot with another noodle and the kid swallowed it with a smile and a “yum!”

This three cheese and paste casserole would make a delicious side to a slab of barbecue ribs or grilled chicken. We had ours with a beautiful green salad and roasted chicken.

three cheese veggie and pasta bake

Source: Adapted from Campbell’s
3 cups elbow shaped pasta, cooked and drained
1 can (10 3/4 ounces) fat free condensed cream of mushroom soup
1 package (8 ounces) shredded Italian cheese blend (about 2 cups)
1/3 cup Shredded cheddar and Monterrey Jack cheese blend
1 /2 cup diced zucchini
1/2 cup diced carrots
1 cup milk
1/4 tsp ground black pepper

Boil pasta until done. Stir the soup, cheeses, veggies, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.

Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

Variations:
-Substitute favorite two cheese blend for Italian cheese blend and grated Parmesan for the Cheddar cheese blend.
-Use peas, broccoli, red peppers or other favorite hardy vegetable.

Tomatoes Stuffed with Tuna and Cellini Beans

Stuffed Tomatoes

When my oldest does not like something he tells me “Mom, find we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

Cape Cod Timbales

Cape Cod Timbales

Timbales are a custard like dish from as far back as the 18th century. They are an egg-cellent source of protein. Add meat and vegetables for added vitamins to round off a complete meal.

Source: Parents
4 eggs
1 cup peas, order cooked
1 cup cooked tilapia or cod, medicine flaked (4 oz.)
1 tbsp snipped fresh cilantro
1/4 tsp salt
1/4 tsp pepper

Heat oven to 375° F. Lightly coat 8 (2 to 3-ounce) ramekins with cooking spray; set aside. Whisk together eggs, then stir in peas, fish, cilantro, salt, and pepper. Spoon mixture into ramekins.

Bake for 16 minutes or until puffed, set, and lightly browned. Loosen with a thin metal spatula.

Spinach and Fruit Salad

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http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
1 head leafy green lettuce
1 tart green apple, illness sliced
1 handful candied pecans or walnuts, viagra coarsely broken
1 handful dried cherries
Blue cheese, crumbled

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
1 head leafy green lettuce
1 tart green apple, illness sliced
1 handful candied pecans or walnuts, viagra coarsely broken
1 handful dried cherries
Blue cheese, crumbled

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
Banana Chocolate Chip Cookies

Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, cheapest mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Source
2/3 cup plus 2 tbsp butter
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule stomach mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Source
2/3 cup plus 2 tbsp butter
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule stomach mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
When I think of Waldorf Salad I conjure up chopped apples, purchase walnuts, abortion celery and mayo Dijon dressing. Waldorf Salad was very popular with my parents and her parents generations but today with the focus on utilizing fresh untainted vegetables and fruits I was delighted to try this modern take on chicken Waldorf salad from Salon DeVille Day Spa.

Unfortunately with the economy as it is the spa had to close down and I am left with my memory which at certain times is not so good. I do remember the white chocolate chips. I thought they added an interesting depth to the salad.

1 head leafy green lettuce, torn into bite sized pieces
1 cup cooked chicken, chopped
1 celery stalk, chopped
1 tart apple, chopped
1 small cucumber, sliced
Raisins
White chocolate chips
Croutons
Walnuts

Toss together. Serve with a honey mustard vinaigrette.
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, decease more about boiled, unhealthy peeled and chopped
4 slices bacon, viagra buy browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

Modern Take on Chicken Waldorf Salad

http://damselindisdress.wordpress.com/
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
1 head leafy green lettuce
1 tart green apple, illness sliced
1 handful candied pecans or walnuts, viagra coarsely broken
1 handful dried cherries
Blue cheese, crumbled

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
1 head leafy green lettuce
1 tart green apple, illness sliced
1 handful candied pecans or walnuts, viagra coarsely broken
1 handful dried cherries
Blue cheese, crumbled

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
Banana Chocolate Chip Cookies

Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, cheapest mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Source
2/3 cup plus 2 tbsp butter
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule stomach mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Source
2/3 cup plus 2 tbsp butter
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule stomach mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
When I think of Waldorf Salad I conjure up chopped apples, purchase walnuts, abortion celery and mayo Dijon dressing. Waldorf Salad was very popular with my parents and her parents generations but today with the focus on utilizing fresh untainted vegetables and fruits I was delighted to try this modern take on chicken Waldorf salad from Salon DeVille Day Spa.

Unfortunately with the economy as it is the spa had to close down and I am left with my memory which at certain times is not so good. I do remember the white chocolate chips. I thought they added an interesting depth to the salad.

1 head leafy green lettuce, torn into bite sized pieces
1 cup cooked chicken, chopped
1 celery stalk, chopped
1 tart apple, chopped
1 small cucumber, sliced
Raisins
White chocolate chips
Croutons
Walnuts

Toss together. Serve with a honey mustard vinaigrette.

Individual Raspberry Cobblers

A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, abortion try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, case melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, seek thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, abortion took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, cure whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, abortion took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, cure whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.

Raspberry Cobblers

I learned something new about Stephen this week. He likes raspberries. How is it after 10 years of marriage I do not know that? It is not the first time I have bought raspberries. It is however, symptoms the first time I have ever seen him eat any and mention how much he loves them. So the man loves raspberries, cialis 40mg as do we all.

I bought a flat of raspberries with the intention of making raspberry jam. But after me, Stephen and the kids ate our share I was short. I frozen some for smoothies and used two cups worth to make raspberry cobblers. It is definitely a recipe you want to make when there are plenty of mouths around to finish them off.

Source: Pioneer Woman Cooks
Makes 24 cobblers
2 cups self-rising flour (must use self-rising, sorry no improvising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees.

Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.

Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar.

Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream or eat them plain.

For mini cobblers: fill mini muffin tin with 1 tablespoon batter and one raspberry.

Champagne Vinaigrette Salad Dressing

http://damselindisdress.wordpress.com/
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.

Breakfast Bagel with Cream Cheese Egg and Salsa

Cream Cheese Bagels with Egg and Salsa

When I lived in West Palm Beach Florida, information pills physician a friend of mine and I would roller blade from her apartment five miles to the New York Bagel shop, buy devour an everything bagel toasted with light cream cheese and a hot chocolate. On the way back we would stop by the pool to swim laps. By the time we made it back to her apartment we passed out on the couches from pure exhaustion.

Now that I am not coasting the 10 miles to burn off a bagel I placed them on my unfortunate catastrophes list. Never to enjoy again.  The grocery store carries mini bagels that are the perfect size for little kids and adults alike. At 70 calories for the whole bagel I can enjoy a simple pleasure once again.

Whole wheat mini bagel, toasted or untoasted
Eggs
Cream cheese
Salsa

Cook eggs according to preference. Slather cream cheese on a half of a bagel. Top with a portion of cooked egg and a dollop of salsa.

Caramel Corn

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In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
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In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
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In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
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In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
1 head leafy green lettuce
1 tart green apple, illness sliced
1 handful candied pecans or walnuts, viagra coarsely broken
1 handful dried cherries
Blue cheese, crumbled

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings
1 head leafy green lettuce
1 tart green apple, illness sliced
1 handful candied pecans or walnuts, viagra coarsely broken
1 handful dried cherries
Blue cheese, crumbled

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
Banana Chocolate Chip Cookies

Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, cheapest mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Source
2/3 cup plus 2 tbsp butter
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule stomach mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Source
2/3 cup plus 2 tbsp butter
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule stomach mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
When I think of Waldorf Salad I conjure up chopped apples, purchase walnuts, abortion celery and mayo Dijon dressing. Waldorf Salad was very popular with my parents and her parents generations but today with the focus on utilizing fresh untainted vegetables and fruits I was delighted to try this modern take on chicken Waldorf salad from Salon DeVille Day Spa.

Unfortunately with the economy as it is the spa had to close down and I am left with my memory which at certain times is not so good. I do remember the white chocolate chips. I thought they added an interesting depth to the salad.

1 head leafy green lettuce, torn into bite sized pieces
1 cup cooked chicken, chopped
1 celery stalk, chopped
1 tart apple, chopped
1 small cucumber, sliced
Raisins
White chocolate chips
Croutons
Walnuts

Toss together. Serve with a honey mustard vinaigrette.
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, decease more about boiled, unhealthy peeled and chopped
4 slices bacon, viagra buy browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, decease more about boiled, unhealthy peeled and chopped
4 slices bacon, viagra buy browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

When I think of Waldorf Salad I conjure up chopped apples, this walnuts, treat celery and lettuce mixed with a mayo dressing.

Leafy green lettuce
Celery, chopped
Apples
Chicken
White chocolate chips
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, decease more about boiled, unhealthy peeled and chopped
4 slices bacon, viagra buy browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

When I think of Waldorf Salad I conjure up chopped apples, this walnuts, treat celery and lettuce mixed with a mayo dressing.

Leafy green lettuce
Celery, chopped
Apples
Chicken
White chocolate chips
Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, decease more about boiled, unhealthy peeled and chopped
4 slices bacon, viagra buy browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

When I think of Waldorf Salad I conjure up chopped apples, this walnuts, treat celery and lettuce mixed with a mayo dressing.

Leafy green lettuce
Celery, chopped
Apples
Chicken
White chocolate chips
Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s, page when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, for sale he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically, troche vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium, the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D, only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood, it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind, moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, decease more about boiled, unhealthy peeled and chopped
4 slices bacon, viagra buy browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

When I think of Waldorf Salad I conjure up chopped apples, this walnuts, treat celery and lettuce mixed with a mayo dressing.

Leafy green lettuce
Celery, chopped
Apples
Chicken
White chocolate chips
Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s, page when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, for sale he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically, troche vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium, the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D, only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood, it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind, moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis
When I think of Waldorf Salad I conjure up chopped apples, more about walnuts, discount celery and mayo dressing.

Leafy green lettuce
Celery, chopped
Apples, chopped
Chicken, chopped
Pecans
cranberries or raisins
White chocolate chips
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, decease more about boiled, unhealthy peeled and chopped
4 slices bacon, viagra buy browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

When I think of Waldorf Salad I conjure up chopped apples, this walnuts, treat celery and lettuce mixed with a mayo dressing.

Leafy green lettuce
Celery, chopped
Apples
Chicken
White chocolate chips
Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s, page when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, for sale he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically, troche vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium, the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D, only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood, it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind, moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis
When I think of Waldorf Salad I conjure up chopped apples, more about walnuts, discount celery and mayo dressing.

Leafy green lettuce
Celery, chopped
Apples, chopped
Chicken, chopped
Pecans
cranberries or raisins
White chocolate chips
I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

1 small shallot, site peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, decease more about boiled, unhealthy peeled and chopped
4 slices bacon, viagra buy browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

When I think of Waldorf Salad I conjure up chopped apples, this walnuts, treat celery and lettuce mixed with a mayo dressing.

Leafy green lettuce
Celery, chopped
Apples
Chicken
White chocolate chips
Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, pilule mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s, page when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, for sale he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically, troche vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium, the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D, only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood, it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind, moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis
When I think of Waldorf Salad I conjure up chopped apples, more about walnuts, discount celery and mayo dressing.

Leafy green lettuce
Celery, chopped
Apples, chopped
Chicken, chopped
Pecans
cranberries or raisins
White chocolate chips
I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

1 small shallot, site peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
When I think of Waldorf Salad I conjure up chopped apples, online walnuts, abortion celery and mayo Dijon dressing. Waldorf Salad was very popular with my parents and her parents generations but today with the focus on utilizing fresh untainted vegetables and fruits I was delighted to try this modern take on chicken Waldorf salad from Salon DeVille Day Spa.

Unfortunately with the economy as it is the spa had to close down and I am left with my memory which at certain times is not so good. I do remember the white chocolate chips. I thought they added an interesting depth to the salad.

1 head leafy green lettuce, torn into bite sized pieces
1 cup cooked chicken, chopped
1 celery stalk, chopped
1 tart apple, chopped
1 small cucumber, sliced
Raisins
White chocolate chips
Croutons
Walnuts

Toss together. Serve with a honey mustard vinaigrette.
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, viagra 40mg erectile boiled, drug peeled and chopped
4 slices bacon, generic browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, viagra 40mg erectile boiled, drug peeled and chopped
4 slices bacon, generic browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, hospital he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis

The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, viagra 40mg erectile boiled, drug peeled and chopped
4 slices bacon, generic browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, hospital he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis

Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s, ampoule when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, cure he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically, vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium, the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D, only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood, it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, viagra 40mg erectile boiled, drug peeled and chopped
4 slices bacon, generic browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, hospital he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis

Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s, ampoule when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, cure he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically, vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium, the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D, only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood, it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis
Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, viagra he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically vitamin D is not a vitamin, pills but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis

The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, viagra 40mg erectile boiled, drug peeled and chopped
4 slices bacon, generic browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, hospital he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis

Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s, ampoule when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, cure he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically, vitamin D is not a vitamin, but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium, the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D, only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood, it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis
Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s when scientist McCollum produced a publication noting the effectiveness of cod liver oil against Rickets. McCollum singled out a new nutrient and following the designation of vitamins in alphabetic order, viagra he defined the essential nutrient “Vitamin D”.

What is Vitamin D:
Technically vitamin D is not a vitamin, pills but a hormone that the liver and kidneys use to work in concert with other nutrients and hormones the body needs to function. The vitamin D hormone is the receptor that aids in the absorption of calcium which in turn regulates the mineralization of teeth, bones and gives support to the immune system.

When the body needs calcium the parathyroid gland sends the parathyroid hormone to the kidneys to trigger production of the vitamin D hormone. The vitamin D hormone, in turn, prompts the intestines to transfer calcium from food to the blood. If calcium is not properly absorbed through the intestine, both the vitamin D hormone and the parathyroid hormone extricate the stored calcium from the bones. Without vitamin D only about 10-15 percent of dietary calcium and about 60 percent of phosphorus is absorbed by the body.

Recent research has revealed promising discoveries suggesting vitamin D plays a larger role than maintaining the body’s calcium levels. Vitamin D has been linked to increased immune responses against infections both bacterial and viral. The use of increased levels of vitamin D (4000 IU) has proved beneficial in the treatments of tuberculosis, lung infections, periodontal disease, influenza, psoriasis, MS, Autism, diabetes and even some forms of cancer.

Where Does Our Body Get Vitamin D:
Not only is proper absorption of the vitamin essential in childhood it is just as crucial in adulthood to stave off osteomalacia and osteoporosis in addition to protecting against both Parkinson’s and Alzheimer’s. Bones continue to harden until the age of 13 for girls and 17 for boys. After that bones will either maintain or loose their density.

We attain vitamin D from exposure to sunlight, diet and supplements. Vitamin D is naturally produced by the body when exposed to direct sunlight. However, with modern indoor lifestyles in addition to sun safety alerts to cover up and wear sunscreen while outdoors physicians feel we are not getting enough sunlight to produce the amount of vitamin D the body needs. Sensible sun exposure is required to satisfy the body’s vitamin D requirement.

Diet and exercise help contribute to strong bones. As children age, give them a diet laden with fresh fruits and vegetables and fat free dairy products. Vitamin D is also contained in fortified breakfast cereal and orange Juice and can be found in animal proteins such as fish, eggs and milk. Experts agree that children and adults needs 40 minutes of daily exercise to help to build strong bones and prevent problems later.

The American Academy of Pediatrics advises that all children, newborns to teens, get 400 IU every day. That is the equivalent of drinking four 8-ounce glasses of fortified milk, spending 20 minutes playing in the sun or taking a multi-vitamin. If your Pediatrician suspects a vitamin deficiency it is likely they will have you child tested and start him/her on liquid drops for babies and chewables or capsules for older children.

Bear in mind moderation is the key. Research has come a long way but there is still so much more to discover. Therefore, be prudent when out in the sun, exercise and eat right.

Sources and Extra Reading:
Science Daily- Not Enough Vitamin D

Medicine Net- Are You Getting Enough

Vitamin Council: John Jacob Cannell MD Biography

Vitamin Council: Vitamin D and Autism

National MS Society: Vitamin D May Lower Risk, Link Between Vitamin D and Susceptibility Gene

ABC News: MS Research Highlights Role of Vitamin D

LA Times: Rickets on the Rise

Unraveling the Enigma of Vitamin D

Oakland Children’s Hospital: Vitamin D and Brain Function

Dr. McCleary: D Brain Boss


California Breast Cancer Research: Vitamin D Receptor Gene and Breast Cancer

Future Research: Optimal Vitamin D Levels

Harvard Cancer Center: Understanding environmental and genetic factors in GI malignancies

Oxford Journals: Is vitamin D indispensable for Ca2+ homeostasis

For family night my brother’s daughter Breigh asked if they could make caramel corn. This their family’s story.

“We did not have vanilla, sickness but our corn syrup had vanilla in it. The original recipe called for a cup of popcorn and oil. Instead I used two normal sized bags of buttered Microwave popcorn. It was so much easier and faster.

I took two 13×9 glass baking pans and emptied the first bag into one. I sprinkled some almonds into the popcorn, site then poured half the caramel over the popcorn and nuts then stirred it together. By then the second bag was finished. I repeated the steps into the second glass pan. It almost seemed like there was too much popcorn as I mixed, case but the end result turned out great. You could use 1.5 bags of popcorn for a thicker caramel coating, but I thought what we did was perfect. Everyone else loved it too

We baked the corn for 15 minutes. The recipe says you need to stir every 5 minutes, I didn’t do that. Once the 15 minutes were over, we took the pans out of the oven to let things cool. After a few minutes you can break away the top layer and place it into a large bowl. The bottom layer will still be really hot. I did this to speed up the cooling process, It only took a few more minutes to cool off the bottom layer. Be careful, hot caramel on your skin really hurts. You want the corn going into the bowl completely cool or else everything will stick together again.

We only had a spoon, sauce pan and the two glass baking pans to clean up, which was easy with some warm water.
I may try this again tomorrow.”

Source: Allrecipes
2 bags buttered microwave popcorn
3/4 cup packed brown sugar
6 tbsp butter
3 tbsp light corn syrup
1/4 tsp baking soda
1/4 tsp vanilla extract

Preheat oven to 275 degrees F.

Mix sugar, butter, corn syrup into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla.

Meanwhile, start popping the popcorn during the last 5 minutes. Keep warm until ready to use.

Empty the popcorn into two 13X9 inch baking pans. Pour caramel over the popped popcorn and stir. Bake for 25 to 30 minutes in the preheated oven for 15 minutes, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.

Cheesy Polenta or Grits

1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, sildenafil undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, sildenafil undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, illness undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, order melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, sildenafil undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, illness undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, order melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
I am sorry I love butter. Yep, tadalafil there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I tried one recipe that was a complete failure. You should have seen the kids faces after they bit into their muffins. I even contemplated coming up with my own. As I sat with my Baker’s Illustrators book in my lap and searched to web on the basics of baking muffins I came to the conclusion I wanted these muffins to be out of this world tender, moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. That is not to say I won’t attempt
1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, sildenafil undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, illness undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, order melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
I am sorry I love butter. Yep, tadalafil there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I tried one recipe that was a complete failure. You should have seen the kids faces after they bit into their muffins. I even contemplated coming up with my own. As I sat with my Baker’s Illustrators book in my lap and searched to web on the basics of baking muffins I came to the conclusion I wanted these muffins to be out of this world tender, moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. That is not to say I won’t attempt
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, see undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, sildenafil melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.

Combine the coconut, sugar, and orange zest in a large bowl. Rub the mixture together with your fingers to distribute the orange oils. Add to that the flour, salt, baking powder and ginger. Combine to mix thoroughly.

Measure the 2/3 cup coconut milk into a 4-cup liquid measure, then add the pineapple with its juice and the egg and vanilla. Beat gently with a fork or a small whisk to combine.

Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t overmix; a few lumps are okay and some might be pineapple pieces.

Spoon the batter into the prepared muffin cups. If you like really big muffins, only use 10 of the cups and fill them to the top. I prefer to have smaller muffins and a couple more of them.

Bake in the middle of the oven for 20 – 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait (if you can) at least 30 minutes before serving.
Zucchini Lemon Cookies

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, medicine pill softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, ed pharmacy softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, recipe butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
Zucchini Lemon Cookies

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, medicine pill softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, ed pharmacy softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, recipe butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I changed the frosting to a glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, discount softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
2 cups confectioners sugar
3-4 tbsp fresh lemon juice

Heat oven to 350 degrees.

Mix sugars, this butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk sugar and lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.

Makes 3 dozen

Variations:
Substitute zucchini with carrots.
I am sorry I love butter. Yep, approved cialis 40mg there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, troche side effects scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, for sale moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

I am sorry I love butter. Yep, approved cialis 40mg there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, troche side effects scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, for sale moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, approved softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, buy more about softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, search butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
I am sorry I love butter. Yep, approved cialis 40mg there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, troche side effects scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, for sale moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, approved softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, buy more about softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, search butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I changed the frosting to a glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, seek softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
2 cups confectioners sugar
3-4 tbsp fresh lemon juice

Heat oven to 350 degrees.

Mix sugars, patient butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk sugar and lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.

Makes 3 dozen

Variations:
Substitute zucchini with carrots.
I am sorry I love butter. Yep, approved cialis 40mg there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, troche side effects scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, for sale moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, approved softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, buy more about softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, search butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I changed the frosting to a glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, seek softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
2 cups confectioners sugar
3-4 tbsp fresh lemon juice

Heat oven to 350 degrees.

Mix sugars, patient butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk sugar and lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.

Makes 3 dozen

Variations:
Substitute zucchini with carrots.

The German Pancake, viagra order or Dutch Baby as some call it, buy is thought to have been created by the German-American Immigrants living in Dutch Pennsylvania, thus the name Dutch baby. With its ever growing popularity, has come a multitude of variations. Personally, I am a traditionalist and prefer the simple taste of the version made by a friend of mine back when I was in college. She had two specialties. German Pancakes and the other was her version of the Monster Cookie.

That is not to say I have not tried a few experiments of my own. Once when I was making German pancakes, I was reminded of a time when I was in Texas. One morning for breakfast, a family I was visiting made scrambled eggs with cheese and crumbled bacon mixed together. It sounded delish, so I added some cheese, chopped green onions, crumbled bacon and some salt and pepper to the batter. Another time, I had a craving for bread pudding and decided to try sliced apples with vanilla and cinnamon.

Traditionally, a cast iron skillet was used to bake the pancake in, but you can use any shallow baking dish, pie plate or oven safe skillet. The recipe says to place the pan in the oven to melt the butter. However, if you are using a glass dish, you do not want to add cold batter to hot glass. Instead, melt the butter in the microwave and pour into the dish before you add the batter.

Ingredients:
6 eggs
1 c flour
1 c milk
1/2 tsp salt
3 tbsp butter, plus extra

Preheat oven to 425. Place the 3 tablespoons of butter in a cast iron skillet or baking dish. Put the dish in the oven for a few minutes to melt the butter. Meanwhile, blend the eggs, flour, milk and salt in a blender until smooth. Pour batter into the dish and bake for 20-25 minutes.

There are a variety of ways to serve German Pancakes. You can eat it plain, with syrup or yogurt and/or fruit. Or, as soon as the dish comes out of the oven, spread some butter on it and then sprinkle some lemon juice and powdered sugar. Then, top with syrup or yogurt and fruit, or eat it as is.

Variations:
Substitute the all-purpose flour with bread flour for a better rise.
Add 1/4 tsp vanilla and 1/4 tsp ground cinnamon to the batter.
Add chopped green onions, bacon or sausage and cheese. Season with salt and pepper.
Add sliced apples. Peel and core 1-2 baking apples. Place on the bottom of the dish. Add vanilla and cinnamon.
I am sorry I love butter. Yep, approved cialis 40mg there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, troche side effects scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, for sale moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, approved softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, buy more about softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, search butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I changed the frosting to a glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, seek softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
2 cups confectioners sugar
3-4 tbsp fresh lemon juice

Heat oven to 350 degrees.

Mix sugars, patient butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk sugar and lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.

Makes 3 dozen

Variations:
Substitute zucchini with carrots.

The German Pancake, viagra order or Dutch Baby as some call it, buy is thought to have been created by the German-American Immigrants living in Dutch Pennsylvania, thus the name Dutch baby. With its ever growing popularity, has come a multitude of variations. Personally, I am a traditionalist and prefer the simple taste of the version made by a friend of mine back when I was in college. She had two specialties. German Pancakes and the other was her version of the Monster Cookie.

That is not to say I have not tried a few experiments of my own. Once when I was making German pancakes, I was reminded of a time when I was in Texas. One morning for breakfast, a family I was visiting made scrambled eggs with cheese and crumbled bacon mixed together. It sounded delish, so I added some cheese, chopped green onions, crumbled bacon and some salt and pepper to the batter. Another time, I had a craving for bread pudding and decided to try sliced apples with vanilla and cinnamon.

Traditionally, a cast iron skillet was used to bake the pancake in, but you can use any shallow baking dish, pie plate or oven safe skillet. The recipe says to place the pan in the oven to melt the butter. However, if you are using a glass dish, you do not want to add cold batter to hot glass. Instead, melt the butter in the microwave and pour into the dish before you add the batter.

Ingredients:
6 eggs
1 c flour
1 c milk
1/2 tsp salt
3 tbsp butter, plus extra

Preheat oven to 425. Place the 3 tablespoons of butter in a cast iron skillet or baking dish. Put the dish in the oven for a few minutes to melt the butter. Meanwhile, blend the eggs, flour, milk and salt in a blender until smooth. Pour batter into the dish and bake for 20-25 minutes.

There are a variety of ways to serve German Pancakes. You can eat it plain, with syrup or yogurt and/or fruit. Or, as soon as the dish comes out of the oven, spread some butter on it and then sprinkle some lemon juice and powdered sugar. Then, top with syrup or yogurt and fruit, or eat it as is.

Variations:
Substitute the all-purpose flour with bread flour for a better rise.
Add 1/4 tsp vanilla and 1/4 tsp ground cinnamon to the batter.
Add chopped green onions, bacon or sausage and cheese. Season with salt and pepper.
Add sliced apples. Peel and core 1-2 baking apples. Place on the bottom of the dish. Add vanilla and cinnamon.

Peachy Chicken Asparagus Roll-ups

1 pound thin asparagus , here trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, there boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, there stir together the jam, lemon juice and remaining 1 teaspoon olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
I am sorry I love butter. Yep, approved cialis 40mg there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, troche side effects scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, for sale moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, approved softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, buy more about softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, search butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I changed the frosting to a glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, seek softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
2 cups confectioners sugar
3-4 tbsp fresh lemon juice

Heat oven to 350 degrees.

Mix sugars, patient butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk sugar and lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.

Makes 3 dozen

Variations:
Substitute zucchini with carrots.

The German Pancake, viagra order or Dutch Baby as some call it, buy is thought to have been created by the German-American Immigrants living in Dutch Pennsylvania, thus the name Dutch baby. With its ever growing popularity, has come a multitude of variations. Personally, I am a traditionalist and prefer the simple taste of the version made by a friend of mine back when I was in college. She had two specialties. German Pancakes and the other was her version of the Monster Cookie.

That is not to say I have not tried a few experiments of my own. Once when I was making German pancakes, I was reminded of a time when I was in Texas. One morning for breakfast, a family I was visiting made scrambled eggs with cheese and crumbled bacon mixed together. It sounded delish, so I added some cheese, chopped green onions, crumbled bacon and some salt and pepper to the batter. Another time, I had a craving for bread pudding and decided to try sliced apples with vanilla and cinnamon.

Traditionally, a cast iron skillet was used to bake the pancake in, but you can use any shallow baking dish, pie plate or oven safe skillet. The recipe says to place the pan in the oven to melt the butter. However, if you are using a glass dish, you do not want to add cold batter to hot glass. Instead, melt the butter in the microwave and pour into the dish before you add the batter.

Ingredients:
6 eggs
1 c flour
1 c milk
1/2 tsp salt
3 tbsp butter, plus extra

Preheat oven to 425. Place the 3 tablespoons of butter in a cast iron skillet or baking dish. Put the dish in the oven for a few minutes to melt the butter. Meanwhile, blend the eggs, flour, milk and salt in a blender until smooth. Pour batter into the dish and bake for 20-25 minutes.

There are a variety of ways to serve German Pancakes. You can eat it plain, with syrup or yogurt and/or fruit. Or, as soon as the dish comes out of the oven, spread some butter on it and then sprinkle some lemon juice and powdered sugar. Then, top with syrup or yogurt and fruit, or eat it as is.

Variations:
Substitute the all-purpose flour with bread flour for a better rise.
Add 1/4 tsp vanilla and 1/4 tsp ground cinnamon to the batter.
Add chopped green onions, bacon or sausage and cheese. Season with salt and pepper.
Add sliced apples. Peel and core 1-2 baking apples. Place on the bottom of the dish. Add vanilla and cinnamon.

Peachy Chicken Asparagus Roll-ups

1 pound thin asparagus , here trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, there boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, there stir together the jam, lemon juice and remaining 1 teaspoon olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.

Cherry Breakfast Cake

A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, treatment munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
I am sorry I love butter. Yep, approved cialis 40mg there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, troche side effects scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, for sale moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, approved softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, buy more about softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, search butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.
I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I changed the frosting to a glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, seek softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
2 cups confectioners sugar
3-4 tbsp fresh lemon juice

Heat oven to 350 degrees.

Mix sugars, patient butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk sugar and lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.

Makes 3 dozen

Variations:
Substitute zucchini with carrots.

The German Pancake, viagra order or Dutch Baby as some call it, buy is thought to have been created by the German-American Immigrants living in Dutch Pennsylvania, thus the name Dutch baby. With its ever growing popularity, has come a multitude of variations. Personally, I am a traditionalist and prefer the simple taste of the version made by a friend of mine back when I was in college. She had two specialties. German Pancakes and the other was her version of the Monster Cookie.

That is not to say I have not tried a few experiments of my own. Once when I was making German pancakes, I was reminded of a time when I was in Texas. One morning for breakfast, a family I was visiting made scrambled eggs with cheese and crumbled bacon mixed together. It sounded delish, so I added some cheese, chopped green onions, crumbled bacon and some salt and pepper to the batter. Another time, I had a craving for bread pudding and decided to try sliced apples with vanilla and cinnamon.

Traditionally, a cast iron skillet was used to bake the pancake in, but you can use any shallow baking dish, pie plate or oven safe skillet. The recipe says to place the pan in the oven to melt the butter. However, if you are using a glass dish, you do not want to add cold batter to hot glass. Instead, melt the butter in the microwave and pour into the dish before you add the batter.

Ingredients:
6 eggs
1 c flour
1 c milk
1/2 tsp salt
3 tbsp butter, plus extra

Preheat oven to 425. Place the 3 tablespoons of butter in a cast iron skillet or baking dish. Put the dish in the oven for a few minutes to melt the butter. Meanwhile, blend the eggs, flour, milk and salt in a blender until smooth. Pour batter into the dish and bake for 20-25 minutes.

There are a variety of ways to serve German Pancakes. You can eat it plain, with syrup or yogurt and/or fruit. Or, as soon as the dish comes out of the oven, spread some butter on it and then sprinkle some lemon juice and powdered sugar. Then, top with syrup or yogurt and fruit, or eat it as is.

Variations:
Substitute the all-purpose flour with bread flour for a better rise.
Add 1/4 tsp vanilla and 1/4 tsp ground cinnamon to the batter.
Add chopped green onions, bacon or sausage and cheese. Season with salt and pepper.
Add sliced apples. Peel and core 1-2 baking apples. Place on the bottom of the dish. Add vanilla and cinnamon.

Peachy Chicken Asparagus Roll-ups

1 pound thin asparagus , here trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, there boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, there stir together the jam, lemon juice and remaining 1 teaspoon olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.

Cherry Breakfast Cake

A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, treatment munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.

cheesy grits or polenta

Today I decided to pay tribute to my favorite Great Aunt. I was simmering a pot of polenta when my mouth started watering for my Aunt Ruth’s cheesy grits. To me polenta is just a fancy Italian term for grits (Don’t tell tall and handsome. He thinks polenta is fab but can’t stand the other.) which is a good thing since living in California I have only been able to find quick grits, more about nasty stuff.

My Aunt Ruth’s  traditional breakfast fare included fried eggs, approved bacon, biscuits and cheesy grits. Talk about southern hospitality my friend. She really does have an enormous heart. She is fun and witty. Caring and supportive. Even though she never had children of her own she played the doting mother to several children myself and distant cousins included. It makes me sad to think my children will not get to really know her as we live on opposites sides of the US.

1 cup polenta
4 cups water
1/2 tsp salt
2 tbsp butter
1 1/2- 2 cups cheddar cheese, shredded

Bring salt and water to a boil. Add polenta, reduce heat to low and simmer for 20 minutes. Add butter and cheese. Make adjustments to taste.