Category Archives: Home & Garden

Dogs, clementines, tangerines, mandarins and naval oranges


I can see the look on your face. What does all this citrus fruit have to do with a dog. The love of sweetness and great taste.

No joke, my dogs love mandarin oranges

I can be in the kitchen with the door shut and as soon as they get a whiff of that sweet sunshine they are at that door whining for the orange.

Yes your dogs can eat tangerines, clementines, mandarin’s and naval oranges in small amounts.

Great source of vitamin C, potassium and fiber.

There is a large amount of natural sugar so dogs who are diabetic should not be fed any of these fruits.

#VacationBlueHawaiianRentals

I can remember when…


Doughnut or Donut either way you spell it, you get delicious. I can remember when a donut was .25 cents for fancy ones and .10 cents for glazed or sugar. How about you. Today I pay $1.69 per donut for glazed. Inflation has struck my round little treat.

Doughnut or Donut either way you spell it, you get delicious.

Making DOGGIE TREATS: Please read your ingredient labels.


Now that everyone is blindly making treats for their pets. Sadly we must check human ingredients to make sure there are not any things that will harm them.

We are not checking the ingredients that companies are using.

Please educate yourself so your dog stays alive!!!

Please, it’s just not chocolate that can harm and possible cause death. There is a long list of ingredients you need to be aware of. Some you would never think would. I was shocked myself the first time I read it.

You could be creating other injuries to their organs by using these ingredients.

  • Xylitol
  • Avocado seed, skin, leaves
  • Grapes and raisins
  • Garlic?
  • Macadamia nut
  • Chocolate
  • Cooked bones
  • Caffeine
  • Leeks and onions
  • Alcohol
  • Salt
  • Baking soda
  • Baking powder
  • Citrus oil cold pressed
  • Essential oils
  • Dairy – like whip cream in a can
  • Cat Food
  • Bacon
  • Tobacco – Cigarettes – Cigars
  • Gelatin
  • Butylated Hydroxyanisole (BHA)
  • Butylated Hydroxytoluene (BHT)
  • Ethoxyquin (“Fish Meal”)
  • Propylene Glycol
  • Food Dyes
  • Rendered Fat
  • Pam / Vegetable sprays aerosols
  • Wheat Gluten
  • Meat By-products
  • Nutmeg
  • Peaches pits
  • Mustard
  • Raw dough
Unsweetened organic applesauce

If your going to use store bought applesauce please read the ingredients. The are 3 ingredients in this brand. Apples, water and ascorbic acid. This is perfect. No unknown hard to pronounce words.

Store bought ingredients sometimes have harmful ingredients. Most times not good ingredients for your dog.

If you don’t know if it’s ok for your dog as google or the internet. “Is it ok to give my dog Xylitol”.

Sample.. usually you can ask and get an answer

BREAD: Just 5 Ingredients


Dr. Pradip Jamnadas talks about bread and the over use of non essential ingredients.

Dr. Pradip Jamnadas

Basic bread should have 5 ingredients. Flour, sugar, salt, water and yeast. Very little sugar equals 1 tablespoon maximum for 2 lbs of bread dough. Add all the butter and animal fat you want.

It’s what you buy that is adding the weight gain. Not what you are eating.

Have you forgotten to read labels. I know I sure did. Something we should be not be relaxed on. Now more than ever you need to read the ingredients list and ask yourself if all those extra ingredients really necessary. Seriously, some ingredients you can’t even pronounce. Why do you want that in your food?

So this is just what you need to listen to. Change your eating habits and see the difference. Feel the change in energy.

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Leftovers: Strawberry Short Cake Compote


Take your leftover strawberry compote and turn it into something new.

Homemade Fresh Strawberry Shortcake Compote

You’ll find just how easy it is to make your own strawberry jam without all the extra sugar and junk your body does not need.

Yes trust me when I say less sugar and no preservatives does a body good.

I had some leftover frozen strawberries from this past season. So I added the frozen strawberries to my compote and 1” inch of water above the strawberries and turn on the heat under my pan to high.

Bring to a full boil and reduce the heat to a slow simmer. It’s more about the flavors you are bringing out with the slower simmer.

At this point the house is smelling like a strawberry field at picking time. The sweet undeniable smells of hot summer days come rushing through my senses. I just want to throw open the windows and let the world have a whiff.

Once your strawberries puff up (15 to 20 minutes) you can remove the lid and smash the strawberries with a fork or potato masher. Depending on how chunky you want your jam.

Make sure you continuously stir and watch the pot as they say. Jams are hard to clean up. Plus at this point you shouldn’t be using any heat that is going to make a boil. Simmer is tiny bubbles. Just like you see in champagne.

Tiny bubbles like champagne

Continue cooking without the lid on low heat to reduce the fluid. This might take up to an hour.

Still to much fluid. Keep reducing

During this time you need to taste it for sweetness. You can add sugar or vanilla at this time if needed. Depending on how sweet your strawberry short cake compote was.

Once it is semi thick and sticks to your spoon with just a little bit of slide to it. It’s ready, you can turn the heat off and let it rest. It will continue to thicken on its own.

Strawberry jam is sticking to the spoon. Remove from heat.

Believe it or not strawberries have a natural pectin. So it will thicken all by its self.

Strawberry Jam is cooling down

Add the cooled jam to your containers.

I put all my jams in 3 ounce containers with lids and I freeze them. That way I can have fresh strawberry jam or any other flavor anytime I want.

Check out all my jam recipe’s.

Enjoy 😊

Simple Oven Fried Chicken Tenders and Fries


Super easy recipe you can have made in minutes.

Great beginner level and a healthy option to fried foods. This recipe uses 1 tablespoon of healthy olive oil.

1 tablespoon Olive Oil coat entire pan. This pan is extra large cookie sheet type.

Turn on oven to 400’ degrees Fahrenheit. If you have a confection oven use that setting.

Defrost your chicken tenders

Cut your potatoes up and place in a bowl. Drizzle 1 teaspoon olive oil, 1 teaspoon garlic, 1/8 teaspoon salt and mix well. Place on your greased pan. I use the frozen Garlic cubes.

1 egg, 1 teaspoon garlic and scramble.

Scramble and scramble with fork.

Add 1/4 of Heavy Cream and mix well.

Roll your chicken in the flour, place in the egg wash and place in bread crumbs. Place on greased pan. Your fingers will get messy. You can use chop sticks or two forks and keep your hands clean.

Place the chicken tenderloins in the flour

Place the chicken tenderloins in the egg wash and coat the chicken really good with the egg wash. Place the chicken in the bread crumbs and place on the pan.

Place chicken on pan

Place the pan on the middle rack for 20 minutes or until crispy brown. Remove from the oven.

Dish it up and add powered Parmesan cheese and salt to the fries.

Enjoy your easy oven fried chicken tenderloins and fries.

Lobster for New Years Eve


Staying home for New Years Eve. Are you wanting to try some tasty seafood to celebrate the new year.

Lobster tails are a great way to start the evening off. Easy to cook and fast. Serve it with a veggie, bread, baked potatoes and salad. All can be made ahead of time.

I boiled these and the cooking time was 4 minutes. Depending on the size time is 2 to 4 minutes. You can cook them frozen, but it is recommended to thaw. These lobsters pictured are the size of a soda can. I cooked them semi frozen for 4 minutes and they were perfectly cooked. Make sure to salt your water.

My store had frozen lobsters on sale. 2 for $5.00

Enjoy

Sloppy Joe’s


We are using spices and veggies instead of ketchup to flavor our yummy kid friendly and adult pleasing yummy homemade sloppy joes. No preservatives.

Add 1/4 of each green, red and yellow peppers 🫑 cut up into your choice of size and 1 onion. If your making this for kid’s you may want to dice the peppers and onion’s into very small pieces. I like 1” inch piece’s for adults. You can also purée in the blender for a smoother texture.

While the meat 🥩 is cooking cut up your veggies 🥗 and onions 🧅 .. Cook your meat 🥩 down and drain the grease.

Add your onion 🧅 and 🫑 peppers. Add 1 teaspoon salt.

Add 2 Teaspoons of garlic. I use 2 of the frozen 5 gram cubes. ( 1 Teaspoon each cube ). Continue cooking

Cook down until soft and onion’s are translucent.

  • 1 pound Hamburger
  • 1 teaspoon Salt
  • 1 tablespoon White Sugar
  • 1 teaspoon Celery Salt
  • 1/2 cup Brown Sugar
  • 1 tablepoon All Spice
  • 1 can Tomato Paste 6 oz
  • 1 1/2 cups Water

Adding water 1/2 cup at a time. Mix it up until all the water is gone.

Simmer for 45 minutes

You can adjust the serving size by increasing all the ingredients. This makes approximately 6 to 8 sandwiches.

Yummy ready to go

I toasted some fresh baked garlic pepper Jack cheese bread. It paired wonderfully. So buns for the kids and add cheese or a different bread for the adults.

Enjoy

GOT “FIGGY PUDDING “


Today spam rolled out the new “Figgy Pudding”

SPAM® Figgy Pudding brings a blend of warm spices and seasonal ingredients that will be the star in many wintertime recipe favorites. With notes of cinnamon and nutmeg combined with fig and orange flavors, you’ll taste true holiday comfort that will have you caroling all season long.

🎶 Now, bring us some figgy pudding.🎶

Chicken Mesa Pasta


The sauce on the pasta is a medley of vegetables that are light and tasty. The chicken thigh is oven fried and smothered in a sweet, tangy and slightly spicy sauce. These two compliment each other perfectly.

The vegetable ingredients are very simple. Baby Bok Choy x 2, Celery and 1 large Onion. This recipe is for beginners and more.

Here are your spices you will use. There is a recipe at the bottom for the BBQ Sauce.

Let’s Get Cooking!!!

I will be using my Multi-Cooker.

Multi cooker

Make your chicken broth or you can buy it at the store. Place skinless, boneless chicken thighs with 1 cup of water. Cook for 45 minutes on poultry. I am making another chicken dish so I will be using fresh broth.

Remove the chicken and smaller pieces of chicken. Or pour the broth into your multi-Cooker or in large pan to accommodate all the veggies.

Wash the vegetables really good. Make sure you use the heart of the celery. It’s very sweet.

Chopped vegetables

Chop your vegetables so they can fit in cooker or your pan.

Place the vegetables in the pan

STOVE TOP or Multi-Cooker: Add spices salt, pepper, celery salt, 2 cloves garlic smashed and a splash of cumin. Stir it up really good so the spices will infuse into your vegetable with all the flavors of the spices. Close the lid and set the temp on your stove top on HIGH for 15 minutes. Turn down heat to medium for another 15 minutes or until vegetables are soft. Watch your pan so it doesn’t over heat. Remove from heat and let them cool down for 30 minutes.

Multi-Cooker

Set temperature on pressure cooker setting for SOUP for 30 minutes. Vegetables should be soft. Remove pan from cooker and let cool down for 30 minutes.
Food processor or blender

Place you veggies into food processor, 2 tablespoons butter and then a little bit of the broth about 1/2 cup. Pulse a few times and turn to on . Have the broth handy in case you need more. You want the sauce to be thick like spaghetti sauce.

Set the sauce to the side

Take 6 cups of water in a large pot bring to a boil. Add your choice of pasta and boil until aldente or to your preference.

Oven Fried Chicken
  • Heat oven to 375 degrees F’
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Place above items in a large bowl. Make sure it’s all mixed up good
  • Place the chicken in the bowl. Rub mixture into the chicken with your hands
  • Take a greased cookie sheet and place the chicken directly in the pan or place foil down first
  • Cook for 45 minutes or until crispy brown. Remove from oven and drench in the BBQ sauce and serve with pasta.

Try my special Sweet Tangy Spiced BBQ Sauce recipe

ENJOY !!!

Multi-Use Strawberry Jam


Now here’s a recipe with multiple uses. This can be used for jam on your toast, ice cream and cake poté filling.

I only make small batches. One pound of strawberries and half the sugar of other recipe’s. Big chunks of strawberries simmered to perfection. Low in sugar. No pectin.

Strawberry Shortcake

INGREDIENTS

  • 1 pound Strawberry
  • 1/2 cup Sugar
  • 1/2 Teaspoon Vanilla
  • 2 Tablespoon Lemon Juice
  • Water to cover berries by 1”inch

DIRECTIONS

  • Take the tops off the strawberries and clean under water.
  • Cut strawberries up into chunks.
  • Place the strawberries in a medium sauce pan with the water.
  • Add sugar and lemon juice
  • Turn the fire on to medium and bring to a full boil. Turn the heat down so it simmers.
  • Continue to stir as it thickens.
  • When the jam is thick enough that it sticks to the spoon when turned on side. Remove from fire.
  • Add vanilla and stir really well.
  • Add to mason jar and completely cool. Put it in refrigerator.
  • Jam will thicken as it cools.

Sweet Tangy Spiced BBQ Sauce


Sweet Tangy Spiced BBQ sauce

INGREDIENTS

  • 3 cups Chicken stock
  • 1 Green, 1 Yellow and 1 Red Bell Pepper diced
  • 2 Red Chilies soaked in 1/2 cup water over night (wear gloves when you handle the chilies) remove seeds and dice chilies thinly. Add the 1/2 cup of the chilie water to the pan.
  • 1 Onion Large diced
  • 2 Tablespoon Garlic minced
  • 1 cup Dark Brown Sugar
  • 1/4 cup White Sugar
  • 3 tablespoons Vinegar
  • 2 (6 ounce cans) Tomate Paste
  • 1 Tablespoon Worshire Sauce
  • 1 Tablespoon All Spice
  • 1 Teaspoon Salt
  • 1/4 cup Honey

DIRECTIONS

  • Wash and cut up your vegetables into small pieces
  • In a Large Pot 1 tablespoon Olive Oil bring to medium heat
  • Place the vegetables and sautee on medium heat until vegetables are wilted and soft. Add the garlic for the last 5 minutes. Stir frequently and dont burn them. Approxamently 20 minutes
  • Add the chicken broth bring to a boil reduce heat to simmer
  • Add tomatae paste and stir until dissolved
  • Add vinegar, brown sugar, white sugar, worshire, all spice, salt and honey
  • Stir until all is mixed together
  • Cover pan with lid slightly crocked to let steam out.
  • Cook down until very thick
  • 2- 16 ounce wide mouth mason jars. Fill each one and leave at least 2″ from the top. Put the lid and seal on quickly so it will seal down good.
  • Let the BBQ sauce cool completely.
  • Put one in the freezer and the other you can refrigerate for up to 3 weeks.

*You can use a Slow Cooker or Multicooker with the Jam setting if you have. It’s easier and you dont have to worry bout burning it. You just use the brown/sautee setting for cooking vegatables and bring to boil.

*You can also use smaller mason jars

Thank you and Enjoy

HOMEMADE TAMALES, STEP BY STEP


RED CHILI PORK TAMALES

Red Chili Pork Tamales

Easy Step By Step Instructions

  • Prep Time: 190 minutes
  • Cook Time: 1 Hour 45 to 55 minutes
  • Total Time: 4 hours 35 minutes +
  • Yield: 24 servings +
  • Skill Level: Beginner +
  • Kitchen Appliance: Stove, Multi-Cooker, Food Processor, Blender,
Another mouth watering recipe for your Latin Food file.

My recipe is a combination of of 5 different meat filling recipes. I made them until I found one that I really liked. Now I have my wonderful creation. The masa recipe is off the back of the Tamal Mesca bag. Simple easy. The only difference is I tan and use my Lard, Manteca or Tallow warm to enhance the flavor of the masa. Instructions down below.

A tamale is a traditional Mesoamerican dish, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies, chocolate or any thing your heart desires, and both the filling and the cooking liquid may be seasoned with what ever your main ingredient is in your tamale..

If you are trying to decide what to make for a special occasion, holiday or Christmas we think you might enjoy a little spice and sweetness instead.

The secret to a good tamale is moisture. Lard and broth are key ingredients to achieve a smooth creamy flavorful masa.

There are several variations of the tamale. From breakfast, lunch, dinner or dessert. The tamale base masa is like a white bread recipe that you make your own by adding your favorite ingredients. Use your imagination and be creative.

Today we will be making:

Red Chili Pork Tamales

There are a few ways to Cook the Tamales. You can use a Pot with a wire rack to hold tamales out of water, Multi Cooker or Rice Cooker with a wire rack (45 min to 60 min) or a Crock Pot/ Slow Cooker function with wire rack (takes about 2 hours +or-). I use the “Steam” function on my Multi-Cooker by Crock-Pot for no less then 45 minutes to 80 minutes.

Prepare the Corn Husks by soaking them in a large pot with warm water. Make sure to separate each husk and clean thoroughly before you place them in the pot of warm water.

Preparing your filling is just as important as the masa. You need to pre cook your ingredients. Make sure you add enough moisture to your red chili sauce. This can be made ahead of time. I have made it when I had leftover pork and I just freeze it until I have time to make tamales.

RED CHILI PORK INGREDIENTS
  • Pork better if mixed parts like the butt, chops or loin ( fat and lean meats mixed)
  • 1/2 cup water
  • 1 can 10 oz. Enchilada sauce
  • 10 dried red chili’s chopped in blender
  • 1 Teaspoon cumin
  • 1 Tablespoon salt
  • 1 whole clove of garlic
  • 1 onion
  • 1 small bunch fresh cilantro (leaves only)
  • Rub pork with cumin and salt. Place all the ingredients in the multi cooker and stir. Select meat on the pressure cooker function. Cook until the pork is tender, approximately 90 minutes. Using slow cooker or pot on the stove method to cook your meat, at least 2- 3 hours until tender.
  • Open the multi cooker or pot and mix all ingredients together, break the meat down. Pork is broken down and shredded.
  • Place lid back on and slow cook for 2 hours.
  • After 1 hour check to make sure you have plenty of moisture if not add another cup of water and mix together.

Preparing Your Masa Its important to remember your liquid to dry ingredient ratio. It will be better if the masa is a little moist than dry.

VIDEO BELOW

Lard, Manteca or Tallow oil must be tanned to bring out the flavor. By heating the Lard, Manteca or Tallow over medium heat for approximately 15 to 20 minutes. Make sure you watch the lard closely so it does not burn or start on fire. Be very careful handling the hot oil.

As you slowly heat the melted lard up to it will start to turn colors. From a clear liquid to a golden brown. Burn point is 420 degrees so watch it closely. The scent will become more appealing, It will actually smell like a tasty piece of meat. Just remember this aroma is the flavor to your masa. So if the aroma makes your mouth water for a juicy steak, it’s ready. Let it completely cool down to luke warm before using.

Speaking of your liquids. You can use the juices from your boiled meats after removing the fat content, which can be achieved by placing the cooled broth into the refrigerator for a few hours. You can also make your own vegetable or fruit broth to be used for your other tamales.

MASA INGREDEINTS
  • 2 cups Tamal masa mix
  • 2/3 cup Lard, Manteca or Tallow
  • 1 1/3 cup Broth (beef, pork, chicken vegetable) your choice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
DIRECTIONS

Mix your dry ingredients together (maseca flour, salt and banking powder) in a separate bowl and set to the side.

Add your lukewarm Lard, Manteca or Tallow to a separate large bowl for mixing. Slowly add 1/3 of maseca to the warm oil while gently stirring so the oil doesn’t splash. Continue adding 1/3 of the dry mix until it is mixed well and it is fluffy and light in texture. Cover with damp cloth or saran wrap for 15 minutes. It’s always better to use a larger bowl

After 15 to 20 minutes your masa should be fully hydrated and ready to spread on your corn husks that have been soaking for an hour or longer in warm water.

Gather all your ingredients husks, pork, masa and (extra sauce if needed). Make sure to pre-make your ties from smaller husks that wont be used to make the tamales. No waste here.

You need to line your pan in this order, #1 water, #2 wire rack and #3 moistened corn husks or banana leaf are last. The water should be right under the rack and not cover the rack or touch the tamales. Less is best and refill when needed. You can put a quarter or spoon in the bottom of the pan so when the water gets low it will sound the alarm so you can add more water. If you need to add water during cooking make sure to pour down the side of the pan so you don’t pour any water on your tamales. Make sure you put the husks or leaf back on top of the tamales. Close the lid and reset your time to finish them.

Making the Tamale. Place a corn husk on the plate. Place1 1/2 tablespoon of masa and place baggie or saranwrap over and gently even the dough out. Remove the plastic. Place 1 1/2 tablespoon of meat filling in the center and even it out on the masa. Place one side of the husk over the edge of meat and gently pull the husk away and place the other side of the masa on the edge of other and fold the other husk across and fold the bottom up and tie off. Place it in your pot and your on the way to a delicious meal you have created.

Place the tamales in the pan until full, place moist corn husks or banana leaf over the top. Place in Multi-Cooker or Rice Cooker and set to steam for 45 to 60 minutes or until masa has cooked all the way through. Test by taking one out and see if the masa is firm and easily pulls away from the corn husk. If not put the lid back on and cook for another 15 minutes and check again. Always add only 15 minutes each time you add time. If you are using a pan on the stove you just have to add more water at different intervals and watch it.

Disfruta de tu comida… Man`gia… Enjoy… Bon Appetit

WHAT IS THE PALEO DIET ALL ABOUT?


Seems everyone is moving toward diets on the lighter side. Gluten Free, Dairy Free and Plant Based products are all the rage for a healthy lifestyle for 2020. So todays review is on the Paleo Diet.

The Paleolithic diet, Paleo diet, caveman diet, or stone-age diet is a modern fad diet requiring the sole or predominant eating of foods presumed to have been available to humans during the Paleolithic era.

The digestive abilities of anatomically modern humans, however, are different from those of pre-Homo sapiens humans, which has been used to criticize the diet’s core premise. During the 2.6 million year-long Paleolithic era, the highly variable climate and worldwide spread of human populations meant that humans were, by necessity, nutritionally adaptable. Supporters of the diet mistakenly assume that human digestion has remained essentially unchanged over time.

While there is wide variability in the way the paleo diet is interpreted, the diet typically includes vegetables, fruits, nuts, roots, and meat and typically excludes foods such as dairy products, grains, sugar, legumes, processed oils, salt, alcohol, and coffee. [additional citation(s) needed]

The diet is based on avoiding not just processed foods, but rather the foods that humans began eating after the Neolithic Revolution when humans transitioned from hunter-gatherer lifestyles to settled agriculture. The ideas behind the diet can be traced to Walter L. Voegtlin

In the 21st century, the paleo diet was popularized in the best-selling books of Loren Cordain.

The paleo diet is promoted as a way of improving health. There is some evidence that following this diet may lead to improvements in terms of body composition and metabolic effects compared with the typical Western diet or compared with diets recommended by national nutritional guidelines. Following the paleo diet can lead to nutritional deficiencies such as an inadequate calcium intake, and side effects can include weakness, diarrhea, and headaches.

The diet advises eating only foods presumed to be available to Paleolithic humans, but there is wide variability in people’s understanding of what foods these were, and an accompanying ongoing debate. The diet is based on avoiding not just modern processed foods, but also the foods that humans began eating after the Neolithic Revolution.

The scientific literature generally uses the term “Paleo nutrition pattern”, which has been variously described as:

  • “vegetables, fruits, nuts, roots, meat, and organ meats”;
  • “vegetables (including root vegetables), fruit (including fruit oils, e.g., olive oil, coconut oil, and palm oil), nuts, fish, meat, and eggs, and it excluded dairy, grain-based foods, legumes, extra sugar, and nutritional products of industry (including refined fats and refined carbohydrates)”; and
  • “avoids processed foods, and emphasizes eating vegetables, fruits, nuts and seeds, eggs, and lean meats”.

The diet forbids the consumption of all dairy products. This is because milking did not exist until animals were domesticated after the Paleolithic era.

It has been thought that remaining on the Paleo diet can not sustain a healthy diet in 2020. Restricting certain food groups takes away many vitamins and minerals our bodies need to run a healthy life.

If you want to create a healthy lifestyle you can learn to consume healthy quanties of each food group with portion control.

If you sit down and eat a bag of greasy chips instead of eating some fruit, what do you think is going to happen? Your going to intake very little nutritional value. What we want to achieve is balance between all foods.

Now there are two ways of going about creating the perfect eating habits. You can eat small portions of healthy foods all day long and have a largeer meal of your choice or you can have 3 well balanced portioned meals and 2 snacks.

Have you ever noticed that your frozen meals at the store are portioned? Have you ever read the ingredients? Look at the sodium level. Anywhere from 800 to 1600 grams. That is a lot of salt. Simple solution make your own frozen meals. Cheaper and no preservatives.

Not sure if you have seen how much EXTRA yeast they are adding into processed foods. Yeast is no longer just in bread. All most every product has yeast in the ingredients. Sometimes more than once, because of another product in the ingredients has also added yeast to their products.

So if you feel you can no longer control your weight without some kind of pill or diet you still can, just by following a few easy steps. Sure it might seem a bit much until you get a routine down. That won’t take but a couple of times. You can take one day a month or a weekend and prepare meals and stick them in your freezer. All well balanced and healthy.

So think about what you are consuming before you buy it.

Hatching Chicken Eggs From Scratch…


Are you wanting better eggs for your family?

Right on the kitchen counter till they start to hatch….

It usually takes 21 days for a chicken egg to fully incubate.
A day is the full 24 hours after you put the egg in the incubator
I tend to see external pipping (when the chick starts to break the egg) on day 19, but it can take up to 28 days in some cases.


It’s important to heat up the incubator for 24 hours before you put eggs in to ensure the temperature is correct and stays steady.


Choosing eggs to incubate. Make sure they are fresh and fertile. You have to have a rooster to fertilize the eggs. If you don’t have a rooster you might be able to finds some through your local newspaper or Farm Supply center.

Maintain a temperature between 100°-102° with a still air incubator and 99-99.5 with a forced air incubator.
Keep your humidity between 40-50% days 1-18, then increase to 50%-60% on days 18-21.
Turn your eggs at least 3 times a day from days 1-18, then don’t turn them at all on days 18-21.

Enjoy and have fun with different projects that enhance your life.

APPLE CINNAMON COFFEE CAKE


Prep Time: 20 minutes
Cook Time: 25 to 35minutes
Total Time: 55 minutes
Yield: 12 servings
Skill Level: Easy
Kitchen Appliance: Oven

Apple Cinnamon Coffee Cake

Ingredients

1/2 cup butter room temperature (1 Stick Butter or 4 ounces)
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (you can omit if you used salted butter)
1/2 cup water
2 tablespoons powdered sugar (to sprinkle on cake before serving)

1 cup Cinnamon Apple Filling Directions

Directions

Preheat the oven to 375°F
Grease 9″ x 9 cake pan with vegetable oil and flour
Cream the butter, sugar and vanilla together in a large bowl.
Add the eggs, one at a time, beating well after each addition.
Add the water make sure it is at room temperature. Add the flour, baking powder and salt. Mix all together beating well.
Spread a layer of the batter evenly into the pan. (use 3/4 of the batter)
Spread the cinnamon apple fillings on top of the batter. Spread the left over batter on top of filling.

Bake 25 to 35 minutes. Test with tooth pick at 30 minutes
Remove from oven cool on rack for at least 30 minutes
Cut the length of cake and then cut your cake into 12 squares

Make a powder sugar glaze or lightly sprinkle powder sugar over top right before serving.

COOKING 101: ULTIMATE LOW SUGAR BANANA NUT BREAD


When I say ULTIMATE I mean only 3/4 cup Brown Sugar and NO vegetable oil.

ULTIMATE LOW SUGAR BANANA NUT BREAD

This recipe is the best banana nut bread I have tested lately. In the past year I have made 11 banana nut bread recipes.

This recipe is so full of natural flavor without all the sugar. You can taste the hint of cinnamon and vanilla.

There is no Rancid vegetable oil in this recipe either. I am switching out all vegetable oils for animal fat rich butter, lard and what ever else I can try.

This is a very dense, but fluffy quick bread

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Prep Time: 20 to 30 minutes
Cook Time: 60 to 65 minutes
Total Time: 95 minutes
Yield: 8 servings +
Skill Level: Beginner / Easy
Kitchen Appliance: Food Processor, Mixer or by hand and Oven

Ingredients

  • 2 cups all-purpose flour or what ever flour you want to use
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup plain sour cream
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract
  • optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  • Grease a 9×5-inch loaf pan. Set aside.
  • Whisk or stir the flour, baking soda, salt, and cinnamon together in a large bowl.
  • Using a mixer, whisk or a really good spoon, cream the butter and brown sugar together until smooth and creamy, about 4 minutes.
  • Add the eggs one at a time, stirring well after each addition.
  • Stir in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
  • Slowly mix the wet ingredients into the dry ingredients until no flour pockets remain.
  • Do not overmix.
  • Fold in the nuts, if using.
  • Spoon the batter into the prepared baking pan and bake for 60-65 minutes.
  • Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
  • A toothpick inserted in the center of the loaf will come out clean when the bread is done.
  • Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
  • Banana bread tastes best on day 2 after the flavors have settled together.

You can finish this recipe off with butter, cream cheese frosting or Ice Cream.

Bon Appetit` ENJOY!!!

DASH DIET, Needs More Research, What’s your opinion?


healthlife-sign

SOURCED FROM: MAYO CLINIC, Wikipedia

IS THIS DIET HEART SMART?

DASH DIET:  MAYO CLINIC reports healthy eating to lower your blood pressure.
The DASH diet emphasizes the right portion sizes, variety of foods and nutrients. Discover how DASH can improve your health and lower your blood pressure.

DASH stands for Dietary Approaches to Stop Hypertension. The DASH diet is a lifelong approach to healthy eating that’s designed to help treat or prevent high blood pressure (hypertension). The DASH diet plan was developed to lower blood pressure without medication in research sponsored by the National Institutes of Health.

The DASH diet encourages you to reduce the sodium in your diet and eat a variety of foods rich in nutrients that help lower blood pressure, such as potassium, calcium and magnesium.
By following the DASH diet, you may be able to reduce your blood pressure by a few points in just two weeks. Over time, the top number of your blood pressure (systolic blood pressure) could drop by eight to 14 points, which can make a significant difference in your health risks.
Because the DASH diet is a healthy way of eating, it offers health benefits besides just lowering blood pressure. The DASH diet is also in line with dietary recommendations to prevent osteoporosis, cancer, heart disease, stroke and diabetes.
DASH diet: Sodium levels

The DASH diet emphasizes vegetables, fruits and low-fat dairy foods — and moderate amounts of whole grains, fish, poultry and nuts.
In addition to the standard DASH diet, there is also a lower sodium version of the diet. You can choose the version of the diet that meets your health needs:

Standard DASH diet. You can consume up to 2,300 milligrams (mg) of sodium a day.
Lower sodium DASH diet. You can consume up to 1,500 mg of sodium a day.
Both versions of the DASH diet aim to reduce the amount of sodium in your diet compared with what you might get in a typical American diet, which can amount to a whopping 3,400 mg of sodium a day or more.
The standard DASH diet meets the recommendation from the Dietary Guidelines for Americans to keep daily sodium intake to less than 2,300 mg a day.
The American Heart Association recommends 1,500 mg a day of sodium as an upper limit for all adults. If you aren’t sure what sodium level is right for you, talk to your doctor.
DASH diet: What to eat

Both versions of the DASH diet include lots of whole grains, fruits, vegetables and low-fat dairy products. The DASH diet also includes some fish, poultry and legumes, and encourages a small amount of nuts and seeds a few times a week.

You can eat red meat, sweets and fats in small amounts. The DASH diet is low in saturated fat, trans fat and total fat.
Here’s a look at the recommended servings from each food group for the 2,000-calorie-a-day DASH diet.
Grains: 6 to 8 servings a day
Grains include bread, cereal, rice and pasta. Examples of one serving of grains include 1 slice whole-wheat bread, 1 ounce dry cereal, or 1/2 cup cooked cereal, rice or pasta.
Focus on whole grains because they have more fiber and nutrients than do refined grains. For instance, use brown rice instead of white rice, whole-wheat pasta instead of regular pasta and whole-grain bread instead of white bread. Look for products labeled “100% whole grain” or “100% whole wheat.”
Grains are naturally low in fat. Keep them this way by avoiding butter, cream and cheese sauces.
Vegetables: 4 to 5 servings a day
Tomatoes, carrots, broccoli, sweet potatoes, greens and other vegetables are full of fiber, vitamins, and such minerals as potassium and magnesium. Examples of one serving include 1 cup raw leafy green vegetables or 1/2 cup cut-up raw or cooked vegetables.
Don’t think of vegetables only as side dishes — a hearty blend of vegetables served over brown rice or whole-wheat noodles can serve as the main dish for a meal.
Fresh and frozen vegetables are both good choices. When buying frozen and canned vegetables, choose those labeled as low sodium or without added salt.
To increase the number of servings you fit in daily, be creative. In a stir-fry, for instance, cut the amount of meat in half and double up on the vegetables.
Fruits: 4 to 5 servings a day
Many fruits need little preparation to become a healthy part of a meal or snack. Like vegetables, they’re packed with fiber, potassium and magnesium and are typically low in fat — coconuts are an exception.
Examples of one serving include one medium fruit, 1/2 cup fresh, frozen or canned fruit, or 4 ounces of juice.
Have a piece of fruit with meals and one as a snack, then round out your day with a dessert of fresh fruits topped with a dollop of low-fat yogurt.
Leave on edible peels whenever possible. The peels of apples, pears and most fruits add interesting texture to recipes and contain healthy nutrients and fiber.
Remember that citrus fruits and juices, such as grapefruit, can interact with certain medications, so check with your doctor or pharmacist to see if they’re OK for you.
If you choose canned fruit or juice, make sure no sugar is added.
Dairy: 2 to 3 servings a day
Milk, yogurt, cheese and other dairy products are major sources of calcium, vitamin D and protein. But the key is to make sure that you choose dairy products that are low-fat or fat-free because otherwise they can be a major source of fat — and most of it is saturated.
Examples of one serving include 1 cup skim or 1 percent milk, 1 cup low-fat yogurt, or 1 1/2 ounces part-skim cheese.
Low-fat or fat-free frozen yogurt can help you boost the amount of dairy products you eat while offering a sweet treat. Add fruit for a healthy twist.
If you have trouble digesting dairy products, choose lactose-free products or consider taking an over-the-counter product that contains the enzyme lactase, which can reduce or prevent the symptoms of lactose intolerance.
Go easy on regular and even fat-free cheeses because they are typically high in sodium.
Lean meat, poultry and fish: 6 one-ounce servings or fewer a day
Meat can be a rich source of protein, B vitamins, iron and zinc. Choose lean varieties and aim for no more than 6 one-ounce servings a day. Cutting back on your meat portion will allow room for more vegetables.
Examples of one serving include 1 egg or 1 ounce of cooked meat, poultry or fish.
Trim away skin and fat from poultry and meat and then bake, broil, grill or roast instead of frying in fat.
Eat heart-healthy fish, such as salmon, herring and tuna. These types of fish are high in omega-3 fatty acids, which are healthy for your heart.
Nuts, seeds and legumes: 4 to 5 servings a week
Almonds, sunflower seeds, kidney beans, peas, lentils and other foods in this family are good sources of magnesium, potassium and protein.
They’re also full of fiber and phytochemicals, which are plant compounds that may protect against some cancers and cardiovascular disease.
Serving sizes are small and are intended to be consumed only a few times a week because these foods are higher in calories.
Examples of one serving include 1/3 cup nuts, 2 tablespoons seeds or nut butter, or 1/2 cup cooked beans or peas.
Nuts sometimes get a bad rap because of their fat content, but they contain healthy types of fat — monounsaturated fat and omega-3 fatty acids. Nuts are high in calories, however, so eat them in moderation. Try adding them to stir-fries, salads or cereals.
Soybean-based products, such as tofu and tempeh, can be a good alternative to meat because they contain all of the amino acids your body needs to make a complete protein, just like meat.
Fats and oils: 2 to 3 servings a day
Fat helps your body absorb essential vitamins and helps your body’s immune system. But too much fat increases your risk of heart disease, diabetes and obesity.
The DASH diet strives for a healthy balance by limiting total fat to less than 30 percent of daily calories from fat, with a focus on the healthier monounsaturated fats.
Examples of one serving include 1 teaspoon soft margarine, 1 tablespoon mayonnaise or 2 tablespoons salad dressing.
Saturated fat and trans fat are the main dietary culprits in increasing your risk of coronary artery disease. DASH helps keep your daily saturated fat to less than 6 percent of your total calories by limiting use of meat, butter, cheese, whole milk, cream and eggs in your diet, along with foods made from lard, solid shortenings, and palm and coconut oils.
Avoid trans fat, commonly found in such processed foods as crackers, baked goods and fried items.
Read food labels on margarine and salad dressing so that you can choose foods that are lowest in saturated fat and free of trans fat.
Sweets: 5 servings or fewer a week
You don’t have to banish sweets entirely while following the DASH diet — just go easy on them. Examples of one serving include 1 tablespoon sugar, jelly or jam, 1/2 cup sorbet, or 1 cup lemonade.
When you eat sweets, choose those that are fat-free or low-fat, such as sorbets, fruit ices, jelly beans, hard candy, graham crackers or low-fat cookies.
Artificial sweeteners such as aspartame (NutraSweet, Equal) and sucralose (Splenda) may help satisfy your sweet tooth while sparing the sugar. But remember that you still must use them sensibly. It’s OK to swap a diet cola for a regular cola, but not in place of a more nutritious beverage such as low-fat milk or even plain water.
Cut back on added sugar, which has no nutritional value but can pack on calories.
DASH diet: Alcohol and caffeine

Drinking too much alcohol can increase blood pressure. The Dietary Guidelines for Americans recommends that men limit alcohol to no more than two drinks a day and women to one or less.
The DASH diet doesn’t address caffeine consumption. The influence of caffeine on blood pressure remains unclear. But caffeine can cause your blood pressure to rise at least temporarily.

If you already have high blood pressure or if you think caffeine is affecting your blood pressure, talk to your doctor about your caffeine consumption.
DASH diet and weight loss

While the DASH diet is not a weight-loss program, you may indeed lose unwanted pounds because it can help guide you toward healthier food choices.
The DASH diet generally includes about 2,000 calories a day. If you’re trying to lose weight, you may need to eat fewer calories. You may also need to adjust your serving goals based on your individual circumstances — something your health care team can help you decide.

Tips to cut back on sodium

The foods at the core of the DASH diet are naturally low in sodium. So just by following the DASH diet, you’re likely to reduce your sodium intake. You also reduce sodium further by:

Using sodium-free spices or flavorings with your food instead of salt
Not adding salt when cooking rice, pasta or hot cereal
Rinsing canned foods to remove some of the sodium
Buying foods labeled “no salt added,” “sodium-free,” “low sodium” or “very low sodium”
One teaspoon of table salt has 2,325 mg of sodium. When you read food labels, you may be surprised at just how much sodium some processed foods contain.
Even low-fat soups, canned vegetables, ready-to-eat cereals and sliced turkey from the local deli — foods you may have considered healthy — often have lots of sodium.
You may notice a difference in taste when you choose low-sodium food and beverages. If things seem too bland, gradually introduce low-sodium foods and cut back on table salt until you reach your sodium goal. That’ll give your palate time to adjust.
Using salt-free seasoning blends or herbs and spices may also ease the transition. It can take several weeks for your taste buds to get used to less salty foods.
Putting the pieces of the DASH diet together

Try these strategies to get started on the DASH diet:
Change gradually. If you now eat only one or two servings of fruits or vegetables a day, try to add a serving at lunch and one at dinner. Rather than switching to all whole grains, start by making one or two of your grain servings whole grains. Increasing fruits, vegetables and whole grains gradually can also help prevent bloating or diarrhea that may occur if you aren’t used to eating a diet with lots of fiber. You can also try over-the-counter products to help reduce gas from beans and vegetables.
Reward successes and forgive slip-ups. Reward yourself with a nonfood treat for your accomplishments — rent a movie, purchase a book or get together with a friend. Everyone slips, especially when learning something new. Remember that changing your lifestyle is a long-term process. Find out what triggered your setback and then just pick up where you left off with the DASH diet.
Add physical activity. To boost your blood pressure lowering efforts even more, consider increasing your physical activity in addition to following the DASH diet. Combining both the DASH diet and physical activity makes it more likely that you’ll reduce your blood pressure.
Get support if you need it. If you’re having trouble sticking to your diet, talk to your doctor or dietitian about it. You might get some tips that will help you stick to the DASH diet.

Remember, healthy eating isn’t an all-or-nothing proposition. What’s most important is that, on average, you eat healthier foods with plenty of variety — both to keep your diet nutritious and to avoid boredom or extremes. And with the DASH diet, you can have both.

 

 

Wikipedia Reports: DASH DIET needs more medical references for verification or relies too heavily on primary sources.

The DASH diet (Dietary Approaches to Stop Hypertension) is a dietary pattern promoted by the U.S.-based National Heart, Lung, and Blood Institute (part of the National Institutes of Health (NIH), an agency of the United States Department of Health and Human Services) to prevent and control hypertension. The DASH diet is rich in fruits, vegetables, whole grains, and low-fat dairy foods. It includes meat, fish, poultry, nuts, and beans, and is limited in sugar-sweetened foods and beverages, red meat, and added fats. In addition to its effect on blood pressure, it is designed to be a well-balanced approach to eating for the general public. DASH is recommended by the United States Department of Agriculture (USDA) as a healthy eating plan. The DASH diet is one of three healthy diets recommended in the 2015-2020 US Dietary Guidelines, which also include the Mediterranean diet or a vegetarian diet. The AHA considers the DASH diet «specific and well-documented across age, sex and ethnically diverse groups».
The DASH diet is based on NIH studies that examined three dietary plans and their results. None of the plans were vegetarian, but the DASH plan incorporated more fruits and vegetables, low fat or nonfat dairy, beans, and nuts than the others studied. The DASH diet reduced systolic blood pressure by 6 mm Hg and diastolic blood pressure by 3 mm Hg in patients with high normal blood pressure (formerly called “pre-hypertension”). Those with hypertension dropped by 11 and 6 mm Hg, respectively. These changes in blood pressure occurred with no changes in body weight. The DASH dietary pattern is adjusted based on daily caloric intake ranging from 1,600 to 3,100 dietary calories. Although this diet is associated with a reduction of blood pressure and improvement of gout, there are uncertainties around whether its recommendation of low-fat dairy products is beneficial or detrimental. The diet is also advised to diabetic or obese individuals.
The DASH diet was further tested and developed in the Optimal Macronutrient Intake Trial for Heart Health (OmniHeart diet). “The DASH and DASH-sodium trials demonstrated that a carbohydrate-rich diet that emphasizes fruits, vegetables, and low-fat dairy products and that is reduced in saturated fat, total fat, and cholesterol substantially lowered blood pressure and low-density lipoprotein cholesterol. OmniHeart demonstrated that partial replacement of carbohydrate with either protein (about half from plant sources) or with unsaturated fat (mostly monounsaturated fat) can further reduce blood pressure, low-density lipoprotein cholesterol, and coronary heart disease risk.”
In January 2018, DASH was named the number 1 for “Best Diets Overall” for the eighth year in a row,, and also as “For Healthy Eating”, and “Best Heart-Healthy Diet”; and tied number 2 “For Diabetes”(out of 40 diets tested) in the U.S. News & World Report’s annual “Best Diets” rankings.
The DASH diet is similar to the Mediterranean diet and the AHA diet.

PROS and CONS

It’s Your Life, Take Care Of It…

PROS: Dietary Approaches to Stop Hypertension, or DASH, has been voted as the best overall diet for several years…(DASH) was developed by a panel of experts at the National Institutes of Health to help Americans lower their blood pressure, but as it turns out it is also effective at weight loss as well.

CONS: DASH is not a weight loss plan for those looking for a “quick fix” solution. In the aforementioned U.S. News and World Report Best Diets rankings, DASH only ranked number nine for “best weight loss diets”. As with other diets, it must be adopted as a long-term lifestyle change in order to work.

All the information in this article is found in MAYO CLINIC, Wikipedia.

We do not endorse any product or research. It is up to you to make your own conclusion which is right for you.

 

 

 

Danish Pastry Filled with Jams


Prep Time:  50 minutes
Cook Time: 16 to 18 minutes
Total Time: 3 + hours
Yield: 24 to 36 servings
Skill Level: Advanced Beginner
Kitchen Appliance: Oven, Bread Machine or Stand Mixer

danish-pastry

DANISH PASTRIES

Ingredients

Dough

2 cups (454g) unsalted butter, at cool room temperature
5 1/2 cups (659g) Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
4 teaspoons instant yeast
2 1/2 teaspoons salt, if you use salted butter, reduce this to 1 1/2 teaspoons salt
1/2 to 1 teaspoon ground cardamom, optional; for traditional flavor
1 teaspoon vanilla
1 cup (227g) cold milk
1/3 to 1/2 cup (76g to 113g) lukewarm water*
2 large eggs
*Use the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it’s humid out.

Cheese filling

1/2 cup (113g) cream cheese
1/2 cup (113g) cottage cheese or ricotta cheese
3 tablespoons (35g) granulated sugar
1 large egg
1/4 teaspoon salt

Fruit filling

about 1 to 1 1/4 cups (298g to 369g) jam, preserves, or canned fruit pie filling

Cinnamon Sugar Nut Filling

About 1 stick butter, 3 tablespoons cinnamon, and 1/2 cup Sugar. blend together

Egg Wash

1 large egg white, beaten lightly with 1 tablespoon cold water

Glaze

1 1/2 cups (170g) confectioners’ sugar or glazing sugar
2 to 2 1/2 tablespoons (28g to 35g) water or milk, enough to make a “drizzlable” glaze
pinch of salt

crushed nuts, optional; to garnish

Instructions

Begin by cutting 1/4″ butter off the end of each of the 4 sticks in the pound; you’ll have about 2 tablespoons butter. Set them (and the remaining butter) aside. You’ll be using the 2 tablespoons butter immediately, but won’t need the remaining butter until after you’ve made the dough.
In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. This step coats the flour a bit with fat, making the pastry a tiny bit more tender.
Add the vanilla, milk, water, and eggs. Mix and knead to make a cohesive, but quite sticky dough. This is easily done in a bread machine set on the dough cycle; or in a mixer. If you use a mixer, the dough won’t completely clean the bowl; it’ll probably leave a narrow ring around the side, and stick at the bottom.
Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.

Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.
Gently pound and roll the butter until it’s about 6″ x 9″. The pieces may or may not meld together. If they do, great, they’ll be easier to work with. If not, though, that’s OK; don’t stress about it.
Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6″ x 9″ each.

Roll the dough into a rectangle about 12″ wide and 24″ long. Don’t worry about being ultra-precise; this is just a guide, though you should try to get fairly close.
Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it.

You now have a rectangular “packet” of dough-enclosed butter. Pinch the open ends and side closed as best you can.

Turn the dough 90°, so a 12″ side is closest to you.

Roll the dough into a 10″ x 24″ rectangle (approximately). Fold each side into the center; then fold one side over the other to make a rectangular packet about 6″ x 10″.Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes.

Remove the dough from the fridge, and again roll it into a rectangle about 10″ x 24″. Fold it into a packet as you did in the last step ; it’ll be about 7″ x 12″.

Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for 2 hours, or up to 16 hours; we prefer the longer refrigeration, as it gives the dough a chance to relax and rise.

Before shaping the pastries, select your filling(s). We like to use a variety. Either of the filling suggestions in this recipe make enough to fill all the pastries; so if you want to mix and match, make a half-recipe of the cheese filling, and use only half the amount of fruit filling called for.
To make the cheese filling, combine all of the ingredients, stirring until smooth. For the smoothest filling, process in a food processor.
When you’re ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third.

You’ll work with this piece first; return the remainder to the fridge.
Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3″ to 3 1/2″ rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference; this will help hold the filling. Place the rounds on a parchment-lined or lightly greased baking sheet.
Working with one-half of the remaining dough at a time, repeat the process; you’ll finish with three baking sheets, each with 12 dough rounds.

Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour; they’ll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.

Use your fingers to press the centers of the dough rounds as flat as possible, leaving the “sidewalls” puffed. Spoon a slightly heaping measuring teaspoon of filling into the well of each round.
Brush the exposed edges of pastry with the egg/water topping; this will create a satiny, golden crust.
Bake the pastries for 15 to 18 minutes, until they’re golden brown. Remove them from the oven, and transfer to a rack. Glaze and serve immediately; or wait until they cool, then glaze.

To make the glaze, here it is:
1 1/2 cups confectioners’ sugar or glazing sugar
2 to 2 1/2 tablespoons water or milk, enough to make a “drizzlable” glaze
pinch of salt
Whisk everything together. Drizzle over the pastries.
Drizzle the glaze atop the pastries. Sprinkle with crushed nuts, if desired.

SUBTITUTIONS

YEAST… Yes you can substitute them for each other: Active dry yeast and instant yeast can generally be used interchangeably, one-for-one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and active dry yeast is used instead, you may want to consider adding an extra 10 to 15 minutes for the rise time.
Yes you can use salted butter instead of unsalted. If you choose to use salted butter, cut back the salt in the following recipe to 1 1/2 teaspoons.

You may want to know why?

Why all the rolling and folding? That’s what gives Danish pastry its flaky layers. Each time you roll, fold, and roll again, you’re creating more and thinner layers of butter — 128 layers, if you do the four “turns” indicated in the directions.
Why unsalted Butter? Because salt is sometimes used by unscrupulous butter manufacturers (though not our friends at Cabot or Land O’Lakes, certainly) to mask “off” flavors. So salted butter can have a longer sell-by date, and can stay in the refrigerator case at the supermarket longer than unsalted. We prefer our butter as fresh as possible. Also, using unsalted butter allows you to add as much (or little) salt as you need.

 

 

Dried Apricot Jam Low Sugar


apricot jam

Prep Time: 90 minutes
Cook Time: 10 minutes
Total Time: 100 minutes
Yield: 20 servings +
Skill Level: Super Easy
Kitchen Appliance: Stove, Blender or Food Processor

 

Made with dried apricots, low sugar and no pectin!!!

 

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Apricot Jam

INGREDIENTS

  • 2 cups Apricots (Dried)
  • 2 cups Water
  • 1/2 cup Sugar

DIRECTIONS

  • Place the apricots and water in a small sauce pan
  • Bring to boil
  • Reduce heat to medium, cook for 30 minutes
  • Add sugar and cook for 20 more minutes on low.
  • Remove from heat let cool for 10 minutes
  • Put mixture in blender or food processor. Blend until smooth.
  • Place in containers and refrigerate.
  • Will last for 7 to 10 days in refrigerator. You can freeze smaller portions and remove as needed.

Look for the Apricot cake recipe

 

DROP BISCUITS made with water


drop biscuits made with water

Prep Time: 15 minutes
Cook Time: 10 – 15 minutes
Total Time: 25 – 30 minutes
Yield: 12 to 24 servings
Skill Level: Easy
Kitchen Appliance: Oven

INGREDIENTS

  • 2 cups Flour
  • 1/2 teaspoon Salt
  • 2 1/2 teaspoons Baking Powder
  • 1 stick butter (8 tablespoons, 4 oz or 1/2 cup)
  • 1 tablespoon Sugar
  • 1 1/4 cup Water

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C). Confection Oven lower temp by 20 degrees.
In a large bowl, combine flour, baking powder, sugar and salt.

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Cut the butter into cubes and start cutting the butter into the flour mixture with a fork. Smash the butter and flour until small pieces start to make a crumble.
Stir in water, just until moistened.
Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 10 to 15 minutes. Serve warm

You can also substitute different types of flour. Rice, Coconut, or Red Mills gluten free flour mix.

Bon Appetit… ENJOY

 

bacon
SCRATCH AND SNIFF BACON PATCH. DIET OR CRAVING TO BE A VEGAN….

 

KETO DIET… Not all Hype


Keto Diet

The ketogenic diet is all about eating the right foods in the right proportions. When you get it right, it’ll trigger your body to start burning stored fat.

Is it a Diet or is it a Lifestyle change? That’s the question… Are you seeking to medically repair an illness or weight loss permantely.

In the 1920’s it was medically introduced to treat epilepsy in children. Today it helps diabetics regulate their blood sugar levels. It’s also being introduced to cancer patients for weight control.

Yes, you can use it as a diet method and loose the weight you need and go back to the same old lifestyle. But, by returning to sugar and yeast you are creating a YO-YO diet lifestyle. It’s better to try and balance a nutrious diet.

What foods can you eat?

Ewoldt says:

  • nuts
  • seeds
  • full-fat cheese and other dairy products
  • plain Greek yogurt
  • non-starchy and fibrous vegetables
  • oils
  • along with smaller amounts of meats, eggs and fish, become keto diet mainstays.


You’ll need to sharply limit carbohydrates

  • bread and baked goods
  • sweets
  • pasta
  • breakfast cereals
  • starchy vegetables like potatoes, sweet potatoes
  • corn and peas
  • beans
  • fruit
  • beer

Does it really work for weight loss?

Yes — but that answer comes with a qualifier. It takes two to three weeks on the diet to start fat burning (ketosis) in the body. So, don’t expect instant results. Some studies have shown that adhering to low- or very-low-carbohydrate ketogenic diets helps people lose weight. However, long term there is little difference between a ketogenic diet and a higher carbohydrate diet.

Ketogenic diet for Epilepsy

The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine is used primarily to treat difficult-to-control epilepsy in children and now for adults.

The diet forces the body to burn fats rather than carbohydrates. Normally, the carbohydrates contained in food are converted into glucose, which is then transported around the body and is particularly important in fueling brain function.

However, if little carbohydrate remains in the diet, the liver converts fat into fatty acids and ketone bodies. The ketone bodies pass into the brain and replace glucose as an energy source.

An elevated level of ketone bodies in the blood, a state known as ketosis, leads to a reduction in the frequency of epileptic seizures.

Around half of children and young people with epilepsy who have tried some form of this diet saw the number of seizures drop by at least half, and the effect persists even after discontinuing the diet.

Some evidence indicates that adults with epilepsy may benefit from the diet, and that a less strict regimen, such as a modified Atkins diet, is similarly effective.

LEFTOVERS: Turkey and Cheese Quesadilla


Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 1 serving
Skill Level: Easy
Kitchen Appliance: Stove

Simple Easy wholesome meal or snack for the kiddos.

  • 2 Tortillas
  • Butter
  • Cheese
  • Left Over Turkey shredded into small pieces
  • Sour Cream
  • Salsa or Pico De Gallo
Turkey and Cheese Quesadilla
  • Butter one side of the tortilla and place it buttered side down in the skillet
  • Place the cheese on then the shredded turkey
  • Butter the other tortilla and place it buttered side up
  • Place skillet on medium heat and cook until golden brown. Flip over and cook once again till golden brown.

Mix some sour cream and salsa or pico de gallo together for a great dipping sauce

Left-Over Turkey In A Pot


Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 6 servings +
Skill Level: Easy
Kitchen Appliance: Multi – Cooker or slow cooker

Leftover Turkey In A Pot with Tortellini Pasta.

Famous Left Over Turkey In A Pot

This is a wonderful recipe for all that left-over turkey. Turn it into something warm for a cold rainy day. Throw everything into the Crock-Pot or Multi-Cooker and go about your day. You can have this on a Baked Potato, Pasta or Rice.

Bake some fresh rolls to go with this delicious meal. Spice it up and add some minced serrano pepper (Deseeded). Make sure you wear gloves when handling the peppers. The more seeds from the pepper you add the hotter the dish.

INGREDIENTS

  • 1 3/4 cup Turkey Brooth made with the turkey carcass. If not use a large can or box of chicken broth
  • 3 1/2 tablespoons tomato paste
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 3 cups sliced carrots
  • 2 cups green beans french sliced
  • 2 cups thinly sliced celery
  • 2 cups diced onion
  • 2 cups fresh sliced mushrooms
  • 4 cups boneless Turkey

Directions

  • In the pot, combine the broth, tomato paste, ground black pepper, oregano, salt, garlic. Mix well and then add the veggies.
  • Mix in the mushrooms
  • Add turkey and mix together
  • Cover and set the correct temperature for the multi cooker – slow cooker Approximately 3 hours or multi-cooker 45 minutes using the pressure cooker mode.
  • Come back when finished and enjoy it.

AGING: My Dying Wish


My dying wish is not to leave behind any burdens for anyone to deal with. Leaving the benefits, not the burdens is my motto.

As the aging process takes place it becomes more apparent that all the “T’s get crossed and paperwork signed.

We are living longer with medical conditions that require help of some sort. We need to be ready for the unfortunate medical events, death or living longer and needing care.

Not wanting to burden family members with the financial task there are insurances that you can purchase. Better to have everything prepared ahead of time.

There are many insurance policies that are geared towards long living with medical conditions like Alzheimer’s, dementia ALS or any other debilitating illness.

Long-Term Care Insurance Vs. Assisted Living Insurance these are 2 very different insurance plans.

Long-term care insurance is a policy designed to cover at least some of your expenses if you have a chronic but not life-threatening illness, long-term disability, or you are unable to live independently because you can’t perform a number of the activities of daily living. Those activities typically include bathing, dressing, feeding yourself, taking medication, using the bathroom, and being able to move from a sitting to a standing position. Most contracts also cover cognitive impairments, such as Alzheimer’s disease. Under the terms of most long-term care contracts, you can be cared for in a nursing home or at home. The insurance pays for custodial rather than skilled care, which must be provided by licensed professionals. Skilled care is covered in part by Medicare and Medigap.

Assisted living is a type of housing that seniors move into when they are fairly healthy but need a bit of extra help, says Colleen Dennis, case management team manager with Genworth Insurance. “They typically provide room and board, meals and some level of nursing oversight.

The type of facility will depend on the level of care needed. Plan pricing will depend on which type of facility you will be able to qualify for.

Final Expense Insurance is designed to cover the bills that your loved ones will face after your death. These costs will include medical bills and funeral expenses. … Final expense insurance is also known as burial insurance.

Life Insurance is another type. There are two basic types: term and permanent. Term insurance is less expensive and has a set timeframe. Permanent life insurance lasts your entire lifetime (assuming you continue to pay the premiums) and is divided into two sub-types: whole life and universal life. Picking which type is best for your family depends on several factors, including your budget and how the funds are accessed.

While permanent life insurance is generally more expensive than term life insurance, permanent policies can guarantee there is money for your kids and possibly your grandchildren. Benefit amounts range from $50,000 to more than $1 million and are paid even if you live past 100. A term life insurance policy, by comparison, covers you for a set amount of time.

There are many agencies to choose from. Just check the reputation of the insurance company. There are about 5 top insurance companies with excellent reputations.

KEEPING SAFE THIS WINTER


Remain vigilant about safety in and around the home this winter. Here are three winter hazards to keep in mind.

First, Carbon Monoxide – The Invisible Killer

  • Use portable generators outside your home and place them at least 20 feet away from the residence with exhaust pointed away from spaces where it can gather and present a hazard. Never use a generator inside a home, basement, shed or garage. The exhaust from portable generators contains poisonous carbon monoxide (CO), which can kill in minutes. 
  • Most portable generator-related deaths from CO poisoning occur during the cold months. 
  • Never leave a car running in a garage, even with the garage door open.
  • Install CO alarms in your home on every level and outside all sleeping areas. Test CO alarms monthly. 
  • See our new video here

VACATION HAWAII $40 a night

Second, Space Heaters – Give Them Space

  • Your space heater needs space. Keep flammable objects, such as curtains, sofas, beds, clothes and papers at least 3 feet away from your space heater at all times.
  • Make sure your space heater is placed on a stable, level, flat surface in an area where it can’t be knocked over.
  • Turn off space heaters when you are sleeping, or when you leave the room. 
  • Install smoke alarms on every floor of your home, outside all sleeping areas, and inside each bedroom. Test smoke alarms once a month to make sure they are working.

Third, Snow Blower Hazards – Clear Snow Safely 

  • Most snow blower injuries happen when consumers try to clear snow from the discharge chute with their hands.
  • NEVER leave a gas-powered snow blower running in an enclosed area. The exhaust contains poisonous carbon monoxide, which can kill in minutes.
  • Don’t add gasoline to a running or hot engine, to avoid a fire; and always keep the gasoline in a portable gasoline container with a child-resistant closure to prevent child poisonings.

One more very important thing… Clear the snow away from your gas meter and away from any pipes around that area.

RAISIN ROLL-UP


Raisin Roll Up… Only 2 tablespoons of sugar

Plump juicy raisins and walnuts rolled up with cinnamon and only 2 tablespoons of sugar.

Prep Time: 90 minutes
Cook Time: 10 minutes
Total Time: 100 minutes
Yield: 8 servings +
Skill Level: Easy
Kitchen Appliance: Bread Machine, Food Processor, pastry brush

You can also make a paste with the raisins and walnuts. It becomes a very smooth buttery experience for the thinner pastry dough.

Dough Ingredients

  • 1 cup Water
  • 3/8 cup Milk (Whole)
  • 3/4 Stick Butter (chopped into tiny pieces and evenly placed in the pan)
  • 1 and 3/4 teaspoon Salt (on the Left side top corner of the pan)
  • 4 cups Flour (in the center place a shallow divot to place yeast ans a little sugar)
  • 2 tablespoons Sugar (on the bottom right corner and a small sprinkle in the divot maybe 1/4 teaspoon)(Real Sugar, No Substitute)( Trust me, it won’t hurt you)
  • 2 and 1/4 teaspoons Active Dry Yeast ( place in pivot on top of sprinkled sugar)(NO QUICK YEAST) Old Fashion kind…
Click here for Complete DOUGH RECIPE

While your bread machine makes the dough get all your other ingredients together.

Soak the cup of raisins in 1/4 cup of warm water for at least 45 minutes. I just let them soak until my dough is ready. Drain and set aside. If you are using the raisin paste its better to make the paste a day ahead. Remove from refrigerator at least 2 hours prior. Must be at room temperature.

Click Here For Complete Raisin Paste Recipe

Directions

  • Preheat oven 375’F
  • Roll out your dough to the desired thickness depending on the type of dough.
  • Melt the butter and brush on dough with pastry brush or spoon it on.
  • Put on the raisins
  • Sprinkle the 2 Tablespoons of Sugar
  • Sprinkle 2 tablespoons Cinnamon
  • Add the finely chopped Walnuts
  • Start rolling the dough into a loaf
  • Close the ends by folding the edges.
  • You can leave it long, make a U or make a circle.
  • Place in 375’F for 20 minutes. Knock on top of loaf, it should sound a little hallow, if not cook for another 5 to 10 minutes. Just don’t burn it.
  • Let it cool for 20 minutes, cut into 8 sections.

This recipe is chocked full of raisins, walnuts, cinnamon and butter.

Just the right pastry without all the sugar.

RAISIN PASTE


Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 – 30 minutes
Yield: 1 servings +
Skill Level: Easy
Kitchen Appliance: Food Processor, Stove, sauce pan and spatula

Raisin paste is always a good match for thinner dough, thumbprint cookies or cinnamon rolls if the dough is thinly rolled and its more of a delicate pastry. The raisin paste is great for Filo, buttery, croissant Doughs.

Ingredients

  • 1 Cup Raisins
  • 1/4 to 2/3 cup Water (enough to cover raisins)
  • 1/2 stick Butter
  • 2 tablespoons Sugar
  • 2 tablespoons Cinnamon

Directions

  • Add the Raisins and water into the saucepan and place on stove
  • Bring to a boil and turn down fire.
  • Simmer for 10 minutes
  • Remove from heat and add the butter, cinnamon and sugar.
  • Stir until the sugar dissolves
  • Use you spatula to remove everything and place into the food processor.
  • Make sure it processes to a smooth texture.
  • Take your spatula and remove all the paste into a container with a lid.
  • Set in refrigerator until ready to use.

Its better to make the paste a day ahead or even a few days. Remove from refrigerator at least 2 hours prior to use. Must be at room temperature so it spreads evenly like butter. This is awesome on toast in the morning.

Homemade Apple pie


Prep Time: 20 minutes
  • Yield: 2 Pie Crusts
I am using some left over Apple Cinnamon filling from the empanadas that I made for Christmas breakfast. I had made a large batch of Apple Cinnamon Filling and put 2 big tubs in the freezer for later. Enough for 2 deep dish pies. Butter Pastry Crust for Sweet and Savory Pies (2 crusts) Ingredients 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 tablespoons ice water
See the full recipe Apple Cinnamon Filling Directions

Butter and Shortening Pie Crust


Prep Time: 60 minutes
Yield: 1 pie crust 9″ or 10″ inch
Skill Level: Easy beginner
Kitchen Appliance: Food Processor

Best Pie Crust buttery flakey

This pie crust can be used for sweet or savory pies. Its light and flakey.

Butter and Shortening Crust

Ingredients for one double-crust 9 inch or 10 inch pie:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • 1/2 cup of all-vegetable shortening (8 Tbsp)
  • 6-8 Tablespoons ice water

Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times.

Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.

Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready.

If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Form disks: Remove dough from machine and place in a mound on a clean surface.

Divide the dough into 2 balls and flatten each into 4 inch wide disks.

Do not over-knead the dough!

Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling.

Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out.

Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.

Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.

You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

Trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

Make vents in top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.

Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

Egg Wash

A lovely coating for a pie can be achieved with a simple egg wash.

  • 1 Tbsp heavy cream, half and half, or milk
  • 1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

APPLE CINNAMON EMPANADAS BAKED


  • Prep Time: 90 minutes
  • Cook Time: 10 minutes
  • Total Time: 100 minutes
  • Yield: 20 servings +

Yummy Sweet Empanadas filled with apples and cinnamon. Great to make for party appetizers or regular snack size for ice cream ala mode.

Apple Filling Instructions

Ingredients

  • 9 medium apples, peeled, cored and sliced
  • 3 tablespoons lemon juice
  • 1/2 cup water
  • 8 tablespoons salted butter (1 Cube/ Stick)
  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  1. Peel apples and remove core. Cut in Half and slice length wise 1/4″ thick,, after cut into 1/2 inch pieces.
  2. Melt butter in saucepan remove pan from heat
  3. Add lemon juice, sugar, cinnamon, cornstarch and water. Stir together until all is mixed. I let it sit for about 10 minutes so the cornstarch and sugar have a chance to dissolve really good.
  4. Bring covered pot to a boil and turn to medium heat. Simmer for 5 minutes while stirring frequently or until apples are al dente soft. Still Firm
  5. Remove from heat and let cool. At least 2 hours, better if over night.
  6. You can make this a few days ahead and refrigerator. Great to prepare and freeze or can it.

Pie Crust

  • You can buy already made pie crust dough in your stores refrigerated section by the cookie dough if you need it quickly.
  • I prefer the HOMEMADE DOUGH listed below.

Ingredients:

Dough only makes 1 dozen handy snack size and 20 small appetizer size

  • 3 cups (375 g) all-purpose flour
  • 1/2 teaspoon (2 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 3/4 cups (185 ml) cold unsalted butter, cubed
  • 1 egg
  • 6-8 tablespoons (90-120 ml) cold water
  • Place all you ingredients in the food processor, bread maker or in a bowl and mix till dough is completely mixed.
  • Roll dough till 1/8″ thickness. Use Large Cookie, Biscuit cutter, coffee cup for appetizer size or medium sized cereal bowl to make large hand size. Lay on cookie sheet separated with plastic wrap and leave in refrigerator for 30 minutes or until firm
  • (This dough can be made up to 2 days ahead of time, just refrigerate or freeze the circles with wax paper in between.)

Fill Dough

  • Remove your dough from refrigerator
  • Fill circles with desired filling
  • Brush edges with water, fold over in half. Press edges together and crimp with fork. This ensures that the filling will stay inside.
  • Refrigerate them before baking or frying, especially if you’re making more than a dozen. Refrigerate for at least 20 minutes.

Baking Instructions

  • Preheat oven to 400 F
  • Remove from refrigerator
  • Arrange on a baking sheet lined with parchment paper or a really good non stick pan. Brush tops with egg wash, olive oil or butter if desired.
  • Bake small appetizer empanadas for 15-18 minutes or until golden brown; larger empanadas for 18-25 minutes or until golden.
  • Watch closely so they don’t burn.
  • Convection oven may be lowered to 375 F

Bon Appetit… Enjoy

EGG WASH


Prep Time: 5 minutes
Yield: 2 o 6 pie crust tops
Skill Level: Easy Beginner
Kitchen Appliance: Manual Fork

Add egg wash or you get dull pastries like this

Image on left with egg wash, on the right no egg wash.

Egg products, such as egg whites or egg yolks, supply coating, gloss or finishing to foods within the baking category. Consumers expect a certain appearance on the outside of baked goods, such as color or finish. Food color overall is an indicator of quality, including the color of finished baked products. The proper coating or finish not only aids with appearance but can also help extend shelf life by sealing in moisture.

Slightly beaten liquid egg products can serve as a coating or glaze on baked goods, with different variations of the egg mixture according to the desired appearance and texture of the final product. A baker might select either egg yolk, egg white or whole eggs for varying results.

The white is the primary source of proteins in an egg. When whites alone are used as a coating the proteins coagulate and draw moisture from the product, with eventually evaporates, resulting in a crisp surface. An egg wash can also give the baked product a finished, slightly glossy look. Protein browns when exposed to heat, so the addition of an egg wash helps give baked goods a bronzed sheen, in addition to the gloss.

Slightly beaten yolk or eggs, brushed onto surface of unbaked good helps prevent crust from drying out and lends a glossy look. Added at a certain stage in the baking process, the egg wash can help prevent overbrowning. However in order to seal in moisture, yolks must be used in the egg wash.

An egg wash application is common not just for bread, but also different types of pastries or pies, to promote browning, create a glossy shine or both. A variety of other ingredients added in different proportions to the selected egg product (whole egg, egg white or egg yolk), will supply different levels of browning, shine and even texture to the crust surface

INGREDIENTS

  • 1 Tbsp heavy cream, half and half, milk or water
  • 1 large egg yolk or egg white

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Prune paste


Time: 20 Minutes Skill Level: Easy Suggested age: 6 months and up

Ingredients:

  • 1 cup prunes
  • 2/3 Cups Water

Combine prunes and 2/3 cup water in a small saucepan and bring to a boil. Lower heat to medium-low, cover and simmer until very soft, about 10 minutes.  

Carefully transfer prune mixture to a food processor and purée until smooth.  

The purée will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.  

Nutritional Info:
  • Serving: about 1/4 cup
  • 110 calories
  • 5mg sodium
  • 26g carbohydrates
  • 2g dietary fiber
  • 13g sugar
  • 1g protein.

APPLE CINNAMON FILLING


  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 70 minutes
  • Yield: 20 servings +
  • Skill Level: Easy
  • Kitchen Appliance: Oven, Peeler, Knife

Yummy Sweet apples and cinnamon. Great for making pies, party appetizers or handy snack size for Apple pie ice cream ala mode.

Apple Filling Instructions

Ingredients

  • 9 medium apples, peeled, cored and sliced
  • 3 tablespoons lemon juice
  • 1/2 cup water
  • 8 tablespoons salted butter (1 Cube/ Stick)
  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  1. Peel apples and remove core. Cut in Half and slice length wise 1/4″ thick,, after cut into 1/2 inch pieces.
  2. Melt butter in saucepan remove pan from heat
  3. Add lemon juice, sugar, cinnamon, cornstarch and water. Stir together until all is mixed. I let it sit for about 10 minutes so the cornstarch and sugar have a chance to dissolve really good.
  4. At this point if you are baking a pie just add the apple mixture into the pie shell and cover with top crust, pinch, make your slits and bake. Continue for empanada or small tarts that only bake for 10 to 20 minutes only.
  5. Bring covered pot to a boil and turn to medium heat. Simmer for 10 minutes while stirring frequently or until apples are al dente soft. Still Firm
  6. Remove from heat and let cool. At least 2 hours, better if over night.
  7. You can make this a few days ahead and refrigerator. Great to prepare and can it. You can also freeze the cooked mixture.

Bon Appetit… Enjoy

Butter Pie Crust Recipe

BEST PIE CRUST (Butter)


  • Prep Time: 30 – 45 minutes
  • Yield: 2 pie crusts
  • Skill Level: Easy Beginner
  • Kitchen Appliance: Food Processor
Best Pie Crust buttery flakey

Buttery Pie Crust

This pie crust can be used for sweet or savory pies. Its light and flakey.

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 tablespoons ice water

Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.

Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.

Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.

Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. You should just knead enough so that the dough holds together without cracks.

If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!

Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

4 Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

5 Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Preheat oven to: See chart below

6 Add filling to the pie.

7 Roll out second disk, place on top of filling: Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie.

Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.

Flute edges using thumb and forefinger or press with a fork.

Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. You can be creative and cut small slit designs such as leaves or stars from a couple of spots or a circle.

When you are all finished make sure you always egg wash the top crust. Gives it a nice sheen and golden brown to the pies.

BAKING

Baking instructions for different types of fillings is very important. It can range depending on the type, depth of the pie, is it single or double crust? You will have to look up the directions for each one.

  • Fruit Pies 425F 45-55 minutes
  • Savory Pies 375F – 400F 25 – 40 minutes (Meat, Poultry, Cheese Pies)

Will This Solve a lot of Issues or Open A Can Of Worms?


Tiny neighborhoods can solve a lot of Issue’s at hand, but what about the long term effect? Will you like living feet away from your next door neighbor? Will or can this solve the housing shortage?

Just think of how many problems can be solved with these tiny homes.

  • Affordable Housing
  • Smaller footprint left behind for the new generation
  • Housing millions of Americans who are now un-sheltered and living on the street.

Perhaps its time we concentrate on living instead of paying to live.

Just think if you had more time to do more things. Saving money on rent, mortgage, taxes and utilities. You would end up with time and money which today is a valuable commodity. 

Tiny Homes on wheels are popular with the younger generation. You really need to ask yourself how much space do you NEED, Not want!!! Can you live in just 160 Square feet. That is 8′ feet x 20′ feet. 1 bedroom, 1 bath, small kitchen and small living room.

You can buy the plans to your tiny home or you can shop pre-built tiny homes without ever leaving your home. It’s that easy now to get exactly what you want with online shopping.

There are several different styles to choose from as far as mobility and towing. Make sure you choose the right model for your lifestyle.

Tiny home communities are popping up all over the USA

Snow birds are not the only ones looking for a warmer winter.

If your looking to create a smaller footprint in life, this might be right up your alley.

Authentic Bolillos (Mexican Bread Rolls for Tortas)


  • LEVEL: Easy
  • READY IN: 2hrs 30mins
  • YIELD: 10 rolls
  • UNITS: US

INGREDIENTS

  • 2 cups warm water (about 105 degrees)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 14 teaspoons instant yeast
  • 4 -6 cups unbleached white flour
  • 1 egg white, whisked

DIRECTIONS

  • Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
  • Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn’t stick to the bowl.
  • The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
  • Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
  • Form the dough into a ball and place the dough in a greased bowl.
  • Cover the dough with a towel or cloth and leave in a warm place for about an hour.
  • Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
  • Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
  • Cover and let rise again for about 30 minutes.
  • Preheat oven to 375 degrees and brush each dough ball with egg whites.
  • Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
  • They may also be wrapped well and frozen for later use. It’s better to bake the rolls as needed to keep the freshness.

AUTHENTIC MEXICAN TORTAS

Enjoy!!! Bon Appetit

AUTHENTIC MEXICAN TORTAS


Authentic Mexican Torta (Sandwich made with Bread).

Let’s start at the ground level. I like the “Bread” to be light and a bit airy. I make my own bread for my tortas. Some people like a texture more towards a French rolls consistency. Which ever way you prefer they will come out perfect every time. I will include the Mexican Bolillos dough recipe below.

There are many choices hot or cold, meat and veggies to put on to your Torta. I have listed a few different ways to make an authentic Mexican torta.

  • Carnitas (Slow Roasted Pork): Shredded Pork,
  • Carne Asada Beef
  • Arrachera Beef (Skirt Steak BBQ)
  • Slow Cooked Shredded Beef
  • Chicken Shredded
  • Fried Chicken Pieces
  • Ham and Cheese
  • Batter Fried Fish and Shrimp
  • All Veggies for the Vegetarian
  • The following ingredients are usually served as condiments for the Tortas. Frijoles (Beans), Avocado, Tomato, Onion, Lettuce, Jalapenos, Cilantro, Lime juice, Mayonnaise, Green Chili Sauce, Sour Cream, Pico De Gallo, Salsa, Tapatio Hot Sauce.
  • Breakfast Torta: Scrambled Egg, Cheese and Bacon, Sausage or Ham and veggies.

The Bread… You can buy some rolls from a Mexican bakery in you area. Or if you are like me, I Love to bake my own. Here’s the recipe I use.

Authentic Bolillos RECIPE

DIRECTIONS

  • Slice the roll in half and lightly spread some butter on each half. Toast on a griddle or pan until lightly brown. You can broil if more convient.
  • Spread a light coat of Mayonnaise
  • Spread your beans (frijoles)
  • Avocado
  • Green chili sauce
  • Meat, veggies or eggs
  • Sour Cream
  • Hot Sauce (Tapatio)
  • And What Ever Else

Enjoy!!! Bon Appetit

Torta De Cielo (Mexican Almond Cake)


BY: Hungry Couple

Description

A traditional Mexican cake. Tasty almond flavor. Great for any occasion.

  • Experience Level: Easy to Moderate
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Serves: 8

Ingredients

  • 1-¼ cup Almonds
  • 13 Tablespoons Unsalted Butter
  • 1 cup Sugar
  • 3 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • ½ cups All-purpose Flour
  • ¼ cups Confectioners Sugar, For Dusting

Preparation

Line the bottom of a 9″ cake round or spring-form pan with parchment paper and spray the paper and the sides of the pan with cooking spray. Preheat oven to 350 F.

Place the almonds in a food processor and pulse until the nuts are the consistency of coarse meal.

Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs and extracts. Set aside.

In another bowl, mix together the salt, baking powder and flour, then add it into the butter mixture and mix until just incorporated. Fold in the almond meal and pour the batter into the cake pan.

Bake in a preheated 350 F oven for approximately 40 minutes (begin checking at 30 minutes) until a cake tester inserted in the center of the cake comes out clean. Remove cake from the oven and allow it to cool before removing it from the cake pan. Dust the top with confectioners’ sugar and serve.

Try serving a scoop of Mocha or Chocolate Fudge ice cream along side a slice of Torta De Cielo.

Enjoy!!! Bon Appetit

Prune Pastry by Cooking is Therapy


Prune Danish

BY: Cooking Is Therapy

Check the website for complete recipe and pictures.

      At one time I had the good fortune to live near a remarkable Jewish Bakery. They created the most eye catching flavorful desserts I had ever seen or tasted. When I moved out of the area and realized I no longer had access to some of my favorites; I decided it was time to start creating my own.       One of these fabulous treats was Prune Danish. Now many people just are not into prunes always seeing them as simply a source of fiber for regularity. However, their flavor complements the flaky pastry crust that surrounds them. Prunes are NOT just for fiber any more!      And so let me entice you to try making what you see above and enjoying the aroma and flavor of your own freshly baked Prune Danish!
      Below are two versions you may follow. The Puff Pastry and Lekvar Prune Butter are what yielded the photo above. BUT you can also create your own prune filling and use a softer pastry as will be detailed in what follows. Mix, match and try what you will as they will still taste great.
 Let us begin with the Puff pastry:
2 1/2 sticks cold unsalted butter
1/2 cup cold tap (or bottled) water
1 tsp salt
2 cups all purpose flour
1/2 tsp vanilla
1/8 tsp Cardamom (ground)

Measure the water, add the salt and vanilla, stir to dissolve and set aside.
Cut up butter into small size chunks ( I cut 1/2 inch pats then split those into four)
Place flour and cardamom into bowl of food processor with METAL blade (not dough blade)
Add about 1/2 stick’s worth of the cut up butter and pulse 12 times for one second each
Add remaining butter and long pulse twice to incorporate (5 seconds each)
Add water and pulse three or four times until dough forms a rough ball.
Flour your work surface (I use a large wooden pastry board) and scrape dough out of processor onto the floured surface. 
Shape dough into a rough rectangle and place between two LARGE sheets of plastic wrap (OR you could use waxed paper).
Roll dough into a 12X18 inch rectangle
Peel away top plastic then invert dough onto floured work surface 
Peel away second plastic then fold dough in thirds on the width so as to end up with a 6X18 inch rectangle. Fold one side in then the other overlapping.
Roll up dough from a six inch side making sure the end is on the bottom.
Press dough into a a square, wrap in plastic and refrigerate one hour.

Pastry number two is a softer one:

1 8oz. brick of cream cheese
3 sticks of butter (salted)
3 cups all purpose flour
1/8 tsp cardamom
1 tsp vanilla

Place 3 cups flour and 1/8 tsp cardamom into food processor with metal blade
Cut up butter into smaller chunks (cut 1/2 inch pats then cut each into 4)
Cut up Cream cheese into rough chunks as well
Add butter to processor and pulse until four and butter combine roughly
Add cream cheese and vanilla and pulse until the dough comes together
CAREFULLY remove from processor and work with your hands into a ball
Place in a bowl and cover with plastic wrap then into the fridge for one hour.

Those are the two dough options. Both taste good.

As to the prune filling – well I really like the Simon Fischer Lekvar Prune Butter in the18oz jar. I have bought it on Amazon. It is Natural and tastes really good. I have even spread it on English muffins for breakfast. They sell the jars as a pack of 6 which is okay as they will last you a while. They also sell 17oz in a pack of 3 but you pay shipping so the six pack is a better value. Try this stuff it is REALLY good. I used to use the Solo Prune Filling in the can until my grocery store stopped carrying it. Now I realize they did me a favor as that one was nowhere near as good as Simon Fischer.

IF you feel REALLY ambitious and would rather make your own prune filling then here goes MY version.

2 cups pitted prunes
1/2 cup dark raisins
1 cup Brandy (or if you do not like using alcohol use boiling water)
3/4 cup mild honey
1/8 tsp salt
1 tsp grated Orange Peel (fresh grated or from the jar)
   (I use a Microplane to get very fine fresh orange and lemon peels. If you do not have one GET one – they are wonderful.)

Put prunes and raisins into a container or bowl and pour on brandy (or boiling water). Stir well and cover with container lid or plastic wrap. (Brandy gives a great flavor and the alcohol will cook out anyway).
Allow fruit to soak overnight 
Place softened fruit into food processor with metal blade
Add peel and salt and pulse three or four times
Add honey and run processor until well mixed and smooth
Do not worry if mixture seems thin as you are going to refrigerate this overnight and it will firm up at that time. 

Notice I do NOT cook the prunes as do many recipes. I do not like the taste or texture. The alcohol in the Brandy really plumps and tenderizes the fruit. Boiling water will do okay but not as good as Brandy!

NOW whichever dough you have made you will cut into four equal parts. That is if you like your    Danish LARGE with lots of filling – as I DO! If you want smaller ones then by all means divide further. The techniques are the same regardless so YOU decide.

For the Puff Pastry roll each part of dough on Floured surface until you have a 6″X6″ square.
     (That is for the four LARGE size as shown above)
For the soft pastry instead of flour you will coat your work surface with a mixture of 1 cup  confectioners sugar and 1 cu granulated sugar. Mix them up together and use like flour on work surface to roll out dough.

Puff Pastry:

For the two front danish in the photo which are the standard looking type, look at the 6X6 square from one point so you see what is like a diamond shape. I use a Tablespoon and a teaspoon to load the filling down the center of the diamond leaving an inch at either “tip”. I use quite a bit of prune in each because I like it that way and the bakery I once frequented did the same.
NOW you will fold the two SIDE tips inwards so they overlap over the prune filling (just like you see in the photo above.) Also curl up the other two end points making a sort of ridge which will help keep any filling from running out. This is for the standard look.
Use a large flat spatula to lift the danish from the work surface on to your baking sheet.
 I use a standard cookie sheet which is lined with a Silpat. You can buy Silpat (or silicone) liners on Amazon OR when they have them Costco sells a set for a LOT cheaper. I always have TWO silpat    lined cookie sheets for when I make cookies.

The other fancier danish starts out the same with the square but now you look at it AS a square and load the filling down the center leaving an inch at either end. 
Next you will use a sharp knife to slice the dough into strips coming no closer to the filling than a half inch.
Like a lattice you will fold first one “flap” then its opposing over the filling so they overlap.
Just look at the picture above and you can see what I am trying to describe. I like the look of these for some reason.    

Check out these great recipes by Cooking is Therapy

Soft Pastry:

 Use the “square/diamond” instructions above only coat your surface with the mix of    confectioners and granulated sugars. I would NOT try the overlapping strips with this softer dough. You might end up with a mess.
In both cases place cookie sheet with pastries into the fridge while the oven preheats to 350.
 Before placing in oven either spray top surface of pastries LIGHTLY with PAM (and please use the original as it has the best taste) OR separate out an egg white and whip it up with a whisk until it is more liquid. Brush this on the tops of the pastries if you wish. I prefer the PAM as I do not like the added egg taste. 
Start out setting your timer at fifteen minutes and then check every five minutes after that until  pastry is golden brown as above. 
DO NOT leave and do NOT forget to check. Every oven is different and there is no way to be exact with timing. Just go by smell and sight to judge when these are done. 

Remove from oven leave ten minutes then transfer to cooling racks. Enjoy!

So there it is, another great recipe for the use of healthy prunes.

Enjoy!!! Bon Appetit

HAPPY HOLIDAY COOKIE RECIPE’S – Ginger Bread Cookie Cut Outs


Ginger Bread Cookie Cut Outs

Recipe By: Christy Thelan

Time: 90 minutes

Experience: Easy

Loved this recipe. It was easy and the kids really enjoyed decorating the cookies. Our cookies did not look this nice, but they were delicious…

Taste of Home Gingerbread Cutout CookiesCheck out the featured holiday cookie recipe on Taste Of Home website.

Protecting your Skin … Cleansing your pores…Fire… Smoke and Ash Fallout. What to Do.


BY: ORGNAT LIFE

MOST IMPORTANTLY: KEEP YOUR FACE, HANDS and EYES COVERED.

Always wash your hands and change clothes as soon as you get home.

Try and keep the contamination to one area.

If you are one of the few that come home to one of the burnt out neighborhoods make sure you exercise caution while out in the elements.

That means anytime you are outside make sure you follow these simple emergency instructions to cleansing your body.

  • You do not want to inhale any of the elements that is on fire or has been burnt out.
  • Respiratory infections and many other illness can be blamed on large burn out fires as these.
  • Think about how many toxic products that are in our homes. Make sure if moving one of these items you are prepared with emergency protection gear.
  • Refrigerator, microwaves, cars, carpet, wood flooring that has been treated and those are just a few things that every home may have.

Your home and residing in the neighborhood: Set up an area that you can seal off. If you have a separate hall way that you can close off with plastic or a separate entry, perhaps through the side garage door(not a big one)with door to house. Handy to change contaminated clothes.

Even though your area may not have flames crawling up your street or that you can actually see, remember embers and ash can float through the air. It will glide until it gets caught on a branch or something to cling onto.

Make sure you bath each night before you go to bed.

Open your pores with warm water and use a good scrubby or washcloth with loads of soap. Soap up really good. Use cold water after to wash the soap off and close your pores.

Keep all of your smoke clothes in a plastic bag in your sealed area until you wash them. You don’t want to spread the smell or contaminate any other area.

If you are in close vicinity of the devastated areas: Do Not run any fans or air conditioning that has a connetion to outdoors. Close all doors, windows and vents. Close blinds and curtains to keep sun out and temperatures down in the house.

BREAKFAST IN BED: French Toast… Simple and Easy…


BY: Orgnat Life

SKILL: Beginner

Time: 15 minutes

FRENCH TOAST

Ingredients:

  • 1 egg per 3 slices of bread (Day old bread is great to use, make sure nice healthy slice.)
  • 3 tablespoons of water
  • Vegetable oil
  • Griddle or Skillet

Heat your Griddle or Skillet to a medium heat.

Beat the eggs and water until combined.

Place each slice of bread gently into the egg bath making sure both sides are coated well.

Place on to hot greased griddle or pan and repeat.

Cook for 2 minutes and flip. Total time is about 4 minutes. Slowly cook until lightly brown on both sides. Don’t rush or you will have mushy French Toast and that’s gross.

Lightly butter each slice and serve with warm syrup or fruit.

Use you imagination for the toppings. You can also make Savory and Zesty French Toast for lunch or dinner.

I don’t put sugar or cinnmon in my egg mix. There is enough in the syrup. I’d rather add some cinnamon to the syrup and slightly warm it and serve on the side. This way you are not serving a plate of sugar. Make it so diabetics can enjoy. Make it fun and add some choices of fruit, whip cream or what ever. Simple and less sugar.

I made a loaf of bread wth the buttery dinner roll left over dough a few weeks before. I took the loaf from the freezer… This was a wise move to use this bread. This recipe just melts in your mouth.

GUACAMOLE: Simple Easy


Ok so you have learned how to make your PICO DE GALLO. Now its time for the Guacamole.

LEVEL: SIMPLE

COOK TIME: 20 minutes

Actual time will depend on how many people you will be serving. If its just a single serving for you total time 20 minutes. I usually figure one avocado per person. The Pico De Gallo you can make a day ahead or even a couple days.

Ingredients

Avocado

1 tablespoon Sour cream (per person)

1/4 cup Pico de Gallo -no juice (per person)

PICO DE GALLO RECIPE

1 can Green Chilies (1 teaspoon per person)

Directions:

  • Cut the avocado in half
  • Remove the seed
  • Spoon avocado out into appropriate size bowl
  • Mash avocado
  • Add Sour Cream and mix thoroughly
  • Mix in Pico De Gallo and the Green Chilies
  • Taste with separate spoon
  • Salt to taste if needed

Bon Appetit

“PICO DE GALLO”… Summer Tomato Recipes


Taste’s Good and It’s Good for Ya

This summer brought a bumper crop of tomatoes. With all the sunshine the vegatable garden had a big burst with the long summer days.

  • 6 large Tomato
  • 1 bunch Cilantro
  • 1 bunch Green Onion
  • 1 medium Sweet Onion
  • 8 sections Garlic
  • Salt To Taste
  • 1/4 cup Lime Juice (Fresh is best)
  • 1 Serrano pepper ( for spicy leave the seeds in and just thinly slice the pepper. Take the seeds out and put just a few in for a nice medium to cool temperature of spicy.)

ENJOY… Bon Appetit