Tag Archives: recipe

Apple Peanut Butter Oatmeal Cookies


Just trying out some new recipes for the fur babes. They love these cookies. So this week changing the fruit to apples. It’s healthy and nutritious.

Apple Peanut Butter Cookies

Apples, Peanut Butter Oatmeal cookies

INGREDIENTS

2 cups Oatmeal (soaked)

1/2” inch Water cover above oats

1 medium Green Apple

1 cup Peanut butter

2 cups All Purpose Flour

2 Tablespoon Turmeric Powder

1 teaspoon Black Pepper

1/4 to 1/2 cup Water (add slowly to thin mix batter out if needed)

DIRECTIONS

Place 2 cups oatmeal in container and cover 1/2 inch water over the top. Leave that set until almost all the water has been absorbed. About 1.5 hour

2 cups Oatmeal
1/2” inch water to cover oatmeal
1/2 “ inch or middle of the thumb of water over the oatmeal, leave soaking for 1 to 1.5 hours

Heat oven to 400 degree F. Grease 1” x 15”x 21” cookie sheet with the olive oil

1 1/2 cup sliced apples
Slice apples into small 1/2” inch pieces

Stir / Cream the ingredients together. Make sure everything is mixed together.

Stir in 1 cup Peanut Butter
Add 1 cup Peanut Butter to the Oatmeal

Place the sliced apples in the bowl

Add 1 1/2 cups Sliced Apples

After getting those ingredients mixed time to add the flour.

Add 2 cups Flour
Add extra water as needed to thin out batter

Place the dough onto the cookie sheet and smooth out to thin layer.

Smooth out evenly

Place in oven on center rack for 30 minutes

After 30 minutes remove the pan from the oven. The sides should be slightly pulled away from the pans edge and golden brown in color.

Get the pizza cutter and cut your squares. Wait until cookies are cool to touch.

Take the pizza cutter wheel and cut into squares

You can make the size of the cookie fit your dog.

Cut into 1” to 2” inch pieces

Remove from pan after completely cool.

Cookies can be removed from the pan after completely cooled

Put into an airtight container and place in the refrigerator or freezer. I have 4 dogs and this last 3 weeks. I also just take out what I need.

Place cookies in the air tight container

You can adjust this recipe to your dogs taste or yours. I ate one and I could taste the apples and peanut butter. My dogs on the other hand could really smell their treats baking and waited by the kitchen door in utter excitement. They smell something new.

Your dogs will love them until the last cookie…

Enjoy !!!

WESTERN O-RINGS


Western O-Rings egg dish
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (onions)
  • Cook Time: 10 minutes (egg rings)
  • Total Time: 50 to 60 minutes
  • Yield: 12 servings
  • Skill Level: Beginner / Easy
  • Kitchen Appliance: Stove, Oven, knife, Slap-Chopper, Frying pan for oven use.

Onion rings with a Western Scramble in center

Ingredients

  • 12 Eggs scrambled
  • Ham
  • Green, Red and Yellow Peppers
  • 12 or more Onion Rings (medium size)
  • Butter
  • Cheese
  • Salt and Ground Pepper to taste

Directions

Cut your onion rings to 1″

Onions cut into 1” inch pieces

Cut Green, red and yellow sweet peppers into smal cubes

Lay them on paper towel to collect the liquid

Green, Red, Yellow and orange sweet peppers

Cut ham into small cubes

Cut ham into cubes

Crack 12 eggs and gently scramble in a bowl

Scramble eggs

Melt your butter in frying pan on medium heat

Place the 1″ cut onion rings in your pan

Place the onion rings on pan and heat to medium

Flip onion rings over after a few minutes, put 1 tablespoon of butter in pan and flip back up.

Turn the onion rings over and add more butter

Place a scoop of egg in center of onion ring, add ham, green, red and yellow peppers and cheese.

Add by scooping egg into ring. It will leak out. Make sure your pan is hot
Put in oven

Slide into the 400′ degree oven, bake for 5 minutes remove and add cheese. Put back in oven for 5 minutes, shake and test, if it jiggles put back in for 3 to 5 minutes, remove add salt and pepper.

Add cheese and place in oven for 5 minutes or less
Yummy 😋 Western O-Rings
Western O-Rings
#leftovers

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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.

Check out more videos. Subscribe Today

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 😊

5 Best Sugar Substitutes to Replace Processed Sugar and High Fructose Corn Syrup


Best Sugar Substitutes to Replace Processed Sugar Do you know what the best Sugar Substitutes to Replace Processed Sugar are? If you are trying to …

5 Best Sugar Substitutes to Replace Processed Sugar and High Fructose Corn Syrup

Kitty Kat Meow’s


Cats need their Sushi Too !!

Ingredients:

  • 1 4-oz can of tuna in water
  •  1/4 cup tuna water
  • 1 egg in
  • 1/4 cup cornmeal
  • 1/2 cup Flour (whole wheat or spelt flour)

Instructions:

Pre-Heat Oven to 350’F

  • Lightly grease pan
  • Shred tuna fine, add egg and mix well. Add tuna water and mix well. Add cornmeal and mix till. If balls are not forming, add a small amount of water to get the balls to stick together if not sticking.
  • Spoon out ½ Teaspoon roll into a ball, Place pieces on greased baking sheet smash with fork to 1/4-inch thick
  • Bake at 350’F oven for 15-20 minutes or until light brown
  • Cool to room temperature, place in an air-tight container, and store in the refrigerator or the freezer. They will keep well in the fridge for up to 1 week and in the freezer for up to 3 months. Serve at room temperature.

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

The Forever Dog


Check out Dr. Karen Becker DVM holistic medicine. Best book for you about your family member.

https://drkarenbecker.com/author/

A little something about Karen Shaw Becker . She is the most followed veterinarian in the world, and for good reason. Dr Becker believes in a deliberate, common sense approach to creating and maintaining vibrant health for companion animals and an unconventional, integrative approach to addressing disease and re-establishing wellbeing in ill pets. This refreshing, proactive approach that intentionally focuses on creating or restoring wellbeing has been embraced by millions of pet lovers around the world.

Dr. Becker’s Bites


https://drbeckersbites.com/

We are excited to introduce Dr. Becker’s Forever Dog Bites. This unique one-of-a-kind treat was crafted by years of research that can be found in the newly released book, “The Forever Dog.”

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

Banana Peanut Butter Oatmeal cookies


Just what my doggies ordered. They love these cookies. It’s healthy and nutritious.

Banana, Peanut Butter Oatmeal cookies

INGREDIENTS

2 cups Oatmeal (soaked)

1/2” inch Water cover above oats

1 cup Banana

1/2 cup Peanut butter

2 cups All Purpose Flour

1 Tablespoon Olive oil

DIRECTIONS

Place 2 cups oatmeal in container and cover 1/2 inch water over the top. Leave that set until almost all the water has been absorbed. About 1.5 hour

2 cups Oatmeal
1/2” inch water to cover oatmeal
1/2 “ inch water over oatmeal soaking 1 to 1.5 hours

Heat oven to 350’ degree F. Grease 1” x 15”x 21” cookie sheet with the olive oil

Frozen bananas to peel
Peel banana’s
Golden banana’s from my trees

Place the banana, peanut butter and oatmeal.

Stir / Cream the ingredients together. Make sure all the bananas are mixed in good. You might want to mix the bananas prior to adding to the mix.

After getting those ingredients mixed time to add the flour.

Place the dough onto the cookie sheet and smooth out to thin layer.

Place in oven on center rack for 30 minutes. take out of oven. The sides should be pulled away from pan. Get the pizza cutter and cut your squares. Turn oven off and put the pan back into the oven and let bake until cool. You can make the size of the cookie fit your dog. I have 4 dogs in various sizes. From 85 to 15 pounds. So my cookies are various sizes.

After 30 minutes remove from the oven

Cut your squares and put them back into the oven until completely cool.

Remove from oven after completely cool. Put into an airtight container and refrigerator. I have 4 dogs and this last 3 weeks. You can also freeze them and just take out what you need.

Your dogs will love them until the last cookie…

You can adjust this recipe to your dogs taste or yours. I ate one and i couldn’t taste the peanut butter. I did a second recipe with 1 1/2 cups of peanut butter. I can taste the peanut butter and my dogs could really smell their treats baking and waited by the kitchen door.

Enjoy !!!

Fresh Hamburger Meat


Fresh chopped hamburger meat from your own kitchen doesn’t get any better. You choose your choice of meat and start chopping.

Most hamburger meat is a combination of several cows. So if one of them has an infection the whole bunch that was just made is infected. This way you know this is one cow.

London broil, top sirloin or chuck roast. Your choice. Just remember to have some fat on the piece of meat. Flavonoids are in the rendered fat. Yummy

I like to cut mine up into very small chunks. I leave my meat semi thawed, it’s easier to cut.

You can also use this for your dogs. If you can afford a Little treat every now and then. Don’t cook it. Leave it raw and mix with some slightly cooked veggies.

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

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.

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….

 

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.

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.

A Birthday, Marmalade and Cookies — mybeautfulthings


It seems appropriate that today, my Dear Dad’s birthday, I have spent much of the day making marmalade. Dad was the marmalade maker in our house and I used to help him when I was quite young. The smell of the oranges boiling is so evocative of lovely times. I spent the rest of the […]

A Birthday, Marmalade and Cookies — mybeautfulthings

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

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.

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)

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

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

Prunetastic Feeling


BY: Orgnat Life

Prunes… The Amazing Health Food

Learn about the health benefits of prunes, especially women. It’s to your advantage.

How can you just have 2… Irresistible and Good For You.

Forget the stigma about prunes. They are Yummy Plump dried plums to snack on or to make jams and syrups. We know how to use prunes in recipes! So, we’ve added a couple of our most frequently used recipes.

Nature’s sweet nutritional goodness. Prunes offer fiber, with only 100 calories per serving. On a diet? Prunes help to keep your tummy feeling full for longer.

VACATIION BIG ISLAND OF HAWAII FOR ONLY $39 a NIGHT

What are the health benefits of prunes?
  • Prunes can contribute to good health in so many ways! In fact, adding a serving (1/4 cup or 40 grams) of prunes is a healthy part of a balanced daily diet.
  • Prunes and Plums may have a fantastic way of protecting the heart. They have been studied for the potential to reduce blood pressure and cholesterol levels. Which as you know are major risk factors for heart disease.
  • Prunes are low on the glycemic index at just 291 which means they raise the glucose (sugar) levels in your blood slowly, to help avoid spikes in your blood sugar levels and keep your appetite at bay.
  • Prunes contain the mineral boron, which can aid in bone health and help with osteoporosis 2.
  • Prunes contain potassium, an important mineral that ensures proper functioning of the heart and nerve responses throughout the body.
  • Prunes contain vitamin A, which is essential for healthy vision.
  • Prunes contain manganese, iron, and plant phenolics, which may help protect the cell membranes from free radical damage.
  • Prunes are a good source of both soluble and insoluble fiber. Plus, they are a trusted way to support the digestive tract.
  • Numerous studies show that prunes support bone health in postmenopausal women. Prunes contain micronutrients including potassium – a mineral associated with a decreased risk of bone loss and osteoporosis. Prunes also contain magnesium, which is important for bone structure, and vitamin K, which plays an important role in bone mineralization. Additionally, prunes are filled with plant-based compounds called polyphenols, which promote bone health by reducing bone mineral loss.
  • GLUTEN FREE
  • NO ADDED SUGAR
  • Great Snack for Dieters and Diabetics

There are several brands to choose from….. Sun Maid, SUNSWEET, Mariani and most store brands are very good also.

Enjoy… Bon Appetite

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

SIMPLE TUNA CASSEROLE


YUMMY, NUTRIOUS and GOOD FOR YOU.

This recipe is simple and easy. Best of all no preservatives, no extra sugar and no extra yeast.

If you ever wonder why you are eating so little but gaining so much. It’s the quality of your food. If you are constantly consuming your meals from boxes, cans and the frozen meals off the shelf of the market. There lies your problem. Garbage in, Garbage weight you will gain.

This is fresh hot delicious food you will enjoy eating and your body will thank you…

Total Time: 1 hour 15 mins

Ingredients:

  • 12 ounce can Tuna (drained)
  • 2 cups frozen Peas (if you don’t like Peas, Pick them out, It gives a special sweetness to the casserole)
  • 3/4 stick Butter
  • 1/2 teaspoon Salt
  • 1 teaspoon Salt (No it’s not a Typo)
  • 1 teaspoon ground Black Pepper
  • 2 tablespoons Flour
  • 2 1/2 cups Whole Milk or Cream (590 ml)
  • 1/2 cup Gouda Cheese
  • 1/2 Monterey Jack
  • 13″ x 9″ x 4″ casserole dish with lid or foil

Butter your casserole dish

Take a 1 teaspoon of the butter and grease the entire 13″ x 9″ x 4″ or any dish with similar dimensions. Glass preferred.

Take a mason jar or any jar with a lid:

Add Pepper, Salt, Flour and Milk or Cream. And shake till all the flour is combined and smooth. You may want to shake for a few minutes and let rest and return in 10 minutes and shake some more. Take the remaining butter throw it in a pan along with your rue and warm over stove constantly stirring until steam arises from surface. Remove from Heat.

Boil your water add the 1 teaspoon salt after the water boils. Place Peas in first make sure water is still boiling. Add the Pasta in and boil for 10 minutes stirring occasionally. Drain, Place drained Pasta and Peas into the casserole dish. Take the flour rue and stir for a few minutes and make sure there are no lumps. Pour over Pasta and stir gently until all pasta and peas are thoroughly covered in the rue. Place cheese evenly over the pasta one at a time so it is evenly covered with both cheeses.

BAKE AT 350 Degrees for 20 minutes or until cheese is slightly brown. Cover with lid or foil and continue to cook for 25 minutes, Remove from oven and let sit for 15 minutes and serve.

This is fantastic if you want to freeze small portions for later. Frozen dinners with no preservatives or extra sodium you don’t need.

Bon Appetite… Enjoy

NOT ALL OLIVE OILS ARE CREATED THE SAME!!!


Sometimes we forget there are so many healthy benefits to the all natural olives. Support’s a healthy heart and blood sugar, soothes worn down Joints, increases energy levels, skin looks younger, helps brain function and helps distrubute an over all healthy body.

Cheaper or more expensive does not matter. #1 The Quality level of the olive and where it was grown, not “Processed or Made”… “It’s All About The Soil the Olive is Grown in. Just like the grapes that fine wines are made from. Price does not always guarantee a great bottle of wine.
We all know the pungent smell of vinegar means the wine has gone bad. But you may not realize you have a bad bottle of olive oil unless it is seriously rancid.

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Here is a little secret you need to know before you buy the next bottle of olive oil.

Best Buy Date, Toss it out the window.

Olive oil only has a 3 year window for shelf life from the date the olives were picked, not BEST BY. Try and find an olive oil that has a “DATE: Harvested, Picked or Processed” date stamp rather than “Best By”… Buy only those and no other for assured quality. You may have to look online rather than the store.

It has been said that “America is the worlds dumping ground for rancid and defective olive oil”. Most Americans don’t even realize what a rancid olive oil taste like.

When olive oil goes rancid it develops something called free radicals that attack your system. Leaving you vuldrabule to sickness, premature aging and weight gain.

Once you find the correct brands to use, try and use all of it within 6 months. Better if you can use it within 2 to 3 months.

So Drizzle Away My Friends, Drizzle Away!!!

Bon Apptite To Your Health

Morning Sweets… Cinnamon Rolls with Walnuts


Cinnamon Rolls with Walnuts
You can make this recipe in no time. Very easy and all so yummy.

By Orgnat Life

This yummy recipe is so simple a beginner could achieve 5 STARS first time. Wait there’s is an “IF”.. That is, if you have a bread maker. Most of the models make dough.

I always encourage everyone to get a bread maker. If you are going to make bread and rolls regularly, let the bread maker do the hard work for you.

Bread Maker

You can purchase Bridgford Frozen dough at the store, but that defeats the purpose of making your own… NO PRESERVEATIVES… So which ever you choose to fit your life style.

Click here for nutritional informationhttps://www.bridgford.com/products/pdfs/6120.pdf

This recipe makes 1.5 lb of dough or 15 large rolls. This is a basic dough recipe for your creative adventures in baking rolls and breads.

Level: Intermediate Yield: 12 servings Total Time: 2 hours 30 mins
Cook Time: 30 minutes

Utensils: Bread Maker, rolling pin or a sturdy water glass, measuring cup, measuring set, 2 spoons, sharp knife, 13″ x 9″ pan and something to roll your dough out on. I use a large pizza pan with a small rolling pin.

Dough Recipe
If you are using a bread maker place ingredients in container as follows.
⦁ 1 cup Water
⦁ 4 tablespoons Butter cut into tiny pieces
⦁ 1 and 1/2 teaspoons Salt
⦁ 3 cups Unbleached Flour (regular if that is all you have)
⦁ 1 tablespoon sugar
⦁ 2 teaspooons active dry yeast
Set menu on bread amker to dough. Depending on your bread maker 90 minutes approximately

If you are using frozen dough it will take about 60 to 90 minutes to thaw. Follow directions on package. You can thaw the dough out in your refridgerator over night if baking in the morning. Bring the dough to room tempreture. Once your dough is ready you can follow the directions below.

Ingredients for Filling
⦁ 1 to 1.5 sticks Butter
⦁ Sugar
⦁ Cinnamon sprinkel to taste
⦁ Walnuts (finely chopped)

While you are waiting on your dough, remove 1.5 sticks of butter from refrigerator so it can soften up. After the butter is soft use up to 1/4 stick of butter and heavily spread butter on pan bottom and sides with a spoon.
Cut up 1 to 1 1/2 sticks of cold butter into small pieces and cover the bottom of your pan evenly with the butter.
Take 1/4 cup of sugar and lightly sift over the butter. Set that to the side.

As soon as your dough is ready / proofed take it out and knead it one more time. I butter my hands and knead without flour.
⦁ Split it into 4 even sections.
⦁ Roll out 1 section so it is about 1/8″ thick or less. No bigger or you will end up with a doughy roll.
⦁ Butter the dough slightly.
⦁ Sprinkel 3 tablespoons sugar over dough.
⦁ Sprinkel your cinnamom. I like mine a little heavy but I like cinnamon. You can experiment with each section you roll out so in the end you will know what is a good coverage of cinnamon for you.
⦁ Sprinkel your fine chopped Walnuts to taste or make without nuts.
⦁ Take the dough at the edge and start to roll the dough up into a log shape and cut into 3. Place into your pan.

Leave at least 1″ more or less in between each roll. Cover with dish cloth and let rise for 30 minutes or until double to triple the size.

Preheat oven to 350′ degrees prior to cooking
Make sure you have at least 4″ inches of room around the rolls, if not, lower the rack.

Cook for 30 minutes in the center of the oven.

Take out of oven let set for 5 minutes.
Take a plate or plastic container to size and place on top of pan and flip it over. Leave the pan on top for 5 minutes. Lift pan off and let cool for 15 to 20 minutes.

ENJOY

Please Leave your comments below and let us know how you liked it.

Anxiety, Linked To Grocery Shopping And Meal Time


Time consumption of grocery shopping… I am actually having anixety because I have to dedicate a few more hours to my grocery shopping now. Taking my mobile phone in so I can check the ingredients on the labels.
Where have the days gone when you could going shopping for an hour or so. Putting our trust in the manufactors of our food products is really become a risky business.
Reading labels these days has become a spelling bee, because of the additives. Processed foods have so many additives. In my view food has become unhealthy and toxic.

So many questions I have to ask myself and to remember them all is taxing my brain.
It use to be so simple. What is the experation date?

Not only additives but dangerous listeria and E.coli. We need to ask what country is this being processed, made or grown in? Has this item or is it on a recall list? https://www.recalls.gov/

Checking everything is a BIG time consumming task.

Check your labels and look up all the ingredients you don’t know. If you are going to buy any boxed, processed, frozen or fresh meat . I try not to buy pre-packaged foods but sometimes you don’t have a choice. I know you say “no time”. I have found a few ways to curb cooking time.

I bought a bread maker and I now make my own bread. I eat good bread all the time. Unbleached Flour, Salt, Sugar, Butter, Water and only 2 teaspoons of yeast per 2 pounds of dough that I cook in my oven. You can let the bread maker make 1 LB loaves of bread quickly while you do something else. It just turns out a little heavier than I like sometimes. I use those loaves for yummy french toast. But my yeast is cut by 2\3 and so is the sugar compared to store bought bread. Best of all no preservatives.

Don’t get me wrong. I still buy dry pasta and rice. I have no time to make fresh pasta. I occaionally have bought the fresh made pasta at the store. But that comes with preservestives also. Soon I hope to try and make my own. It’s very simple and you can make the dough in a bread maker or food processor. Fresh pasta is a simple homemade treat with a pasta press machine. Endless pasta recipes. So come back for yummy pasta recipes in a few months. Till then check out these Italian Grandmas for recipes. https://youtu.be/wKOgzfgI48c

Let your machines do the work while you enjoy the benefits of a healthy product made by you.

Making meals from “real” food really can be super easy. I bought a Multi Cooker / Pressure cooker and I drop in frozen meat, veggies and seasonings. You’ll have pleanty of time to take a shower or get the kids into the tub. 30 to 45 minutes later you have a meal.

You can prepare most of your veggies ahead of time. You could make it for a whole week while you watch tv. Just put them in a container and refrigerate or freeze them. Or if you must buy frozen vegtables. READ the ingrediant label. Some have preservatives.

Check out my recipes for the bread maker and plain old simple recipes for a healthier life style. BLOG

Garlic Crusted Tri-Tip Roast


001 This juicy garlic smeared Tri-Tip Roast is the perfect meat for a gracious dinner, yummy brunch sandwich’s or a burrito. This a great recipe for the BBQ Grill or pop it in the oven.

Roasting Garlic:

  • Preheat oven 350.
  • Cut just the very tops off of garlic clove.
  • Put 3 teaspoons of real butter on top of each cluster of cloves or you can drizzle olive oil.
  • Roast Garlic for approx. 55 minutes or until skins are golden brown.
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  • Remove from oven and wait 20 minutes or until cool to touch.
  • Squeeze the garlic cloves out of the skins into a bowl.
  • Smash the garlic with fork, this will leave the garlic soft and pliable to spread over the top of the Tri-Tip Roast.
  • Add salt and coarse pepper in the bowl and mix well.
   

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Roast Preparation:

  • Place the roast fat side up in pan. If the roast has more than 1/2 inch of FAT, cut excess off.
  • Spread the garlic mix over entire roast evenly and entire roast is covered.
  • Seal the plate with saran wrap or a baggie and leave in refrigerator for 24 to 48 hours. I prefer 48 hours.

Roasting:

  • Remove the roast from refrigerator and let it come to room temperature, approx. 1 hour.
  • Preheat oven to 400 degrees or warm BBQ to 350 degrees.
  • Remove plastic wrap from roast.
OVEN: Place in oven for 45 minutes for medium rare, 50 minutes for well done.

OR

BBQ: Place on top rack of grill and BBQ for 45 minutes. Do not Flip the meat, all the garlic will fall off.  
  • Remove from oven or BBQ and transfer to a plate and let rest for 15 minutes.
  • Slice on diagonal and enjoy
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HEALTHY CHOICES WITH ORGANIC HOME MADE GARLIC POWDER


Make your own home made “Preservative Free” garlic powder.

Ingredients needed:

  • Organic Large Garlic Cloves
  • Small knife
  • Chopping Board
  • Empty Spice Jar
  • Small Cuisinart
  • Music
  • Patience
  • Time
  • Dehydrator

SEE COMPLETE THE DIRECTIONS AT Caitlyn On The Fly.com

Chocolate Berry Delight…


Chocolate Berry Delight

Easy as 1-2-3

These are the supplies you will need:

  • Brownie Mix … Duncan Hines-Betty Crocker any one will do.
  • Strawberries
  • Whip Cream
  • 12″ x 9″ pan

Instructions:

Bake your brownies as directed on box, cut into even squares. 2 cuts down length and 3 cuts on width of pan. Let them cool in the pan before removing them. The brownies can be made a day in advance.

Place one brownie on the bottom and layer with sliced strawberries, whip cream on top, place another brownie on top and layer with strawberries and your whip cream. Go around the edge between the 2 layers of brownies with whip cream and place a full berry on top or you can slice them. If you want to dazzle it up a little, drizzle a bit of melted chocolate over the top of the entire dessert and plate. Simple easy dessert.

VEGGIE 911… DINNER FOR 6


Having Vegetarian friends over and you don’t know what to cook…

VEGGIE 911 to the rescue!!!

As you will see, “Eating clean doesn’t mean Starving to Death”.

Ratatouille

Click Here To Get the recipe

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Do you feel tired?


Are you feeling a little run down?

Try this great pick me up Cocktail.

Delicious, ideal pick-me-up at home, work, sports or gym.

Perfect taken 3 times daily – upon arising, mid-morning and mid-afternoon.

Bragg Apple Cider Vinegar Cocktail

1 to 2 tsps Bragg Organic Vinegar in 8 oz

Glass Purified Water and (optional) to taste.

1 to 2 tsps Organic Honey, 100% Maple Syrup, Blackstrap Molasses or 4 drops herb Stevia.

 

Bragg Favorite Health Smoothie “Pep” Drink

After morning stretch and exercises, we often enjoy this drink instead of fruit. It’s delicious and powerfully nutritious as a meal anytime: lunch, dinner, or take in thermos to work, school, sports, gym, hiking, and to the park, or freeze for popsicles.

Prepare the following in a blender (add 1 ice cube if desired colder): Choice of freshly squeezed orange juice; carrot or greens juice; unsweetened pineapple juice; or 1 1/2 cups distilled water with:

2 tsps spirulina or green powder, barley, etc. 1/2 tsp rice bran (optional)
1/3 tsp Bragg Nutritional Yeast Flakes 1 to 2 bananas, ripe
1 Tbsp flax oil (or grind Tbsp of flax seeds) 1 tsp soy protein powder
1/2 tsp lecithin granules 1 tsp almond butter (optional)
1-2 Tbsps blueberries (fresh or frozen) 2 dates or prunes, pitted (optional)
1-2 tsps dried Goji berries (optional) 1/3 cup soy yogurt or tofu
1 tsp vitamin C or emer’gen-C powder 2 tsp raw wheat germ (optional)

Optional: 4 apricots (sundried, unsulphured). Soak in jar overnight in purified distilled water or unsweetened pineapple juice. We soak enough for several days, Keep refrigerated. In summer you can add fresh organic fruit in season: peaches, papaya, blueberries, strawberries, all berries, apricots, etc. instead of bananas. In winter, add apples, kiwi fruit, oranges, tangelos, persimmons, pears, etc. If necessary try sugar-free, frozen organic fruits. Serves 1 to 2

Delicious Hot or Cold Cider Drink

Add 2 to 3 cinnamon sticks and 4 cloves to water and boil. Steep 20 minutes or more. Before serving add Bragg Vinegar and raw honey to taste. (Re-use cinnamon sticks & cloves.)

Bragg Favorite Juice Cocktail

This drink consists of all raw vegetables (please remember organic is best) which we prepare in our vegetable juicer: carrots, celery, beets, cabbage, tomatoes, watercress and parsley, etc. We also enjoy the great purifier, garlic, but it is optional.

You can also purchase the Pre-Made Drinks

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For Carrots Goodness Doggie Treats


For Carrots Goodness Doggie Treats

Ingredients:
1 medium ripe banana
1 cup shredded carrots (see note below)
1/4 cup applesauce, unsweetened or a fresh apple pureed
1/8 cup water (you may need to add additional 1/8 cup water)
1 1/2 cups whole wheat flour
1 cup rolled oats

Instructions:
Preheat oven to 350° F
Lightly spray a baking sheet with non-stick spray.
Mash the ripe banana in a small bowl. Grate the carrots, and mix with the banana. Then pour in the applesauce and water. In a medium bowl, whisk together the flour and oats. Make a well in the center of the dry ingredients and pour in the carrot mixture. Stir until thoroughly combined. Roll into marble size balls, flatten with fork to 1/2 inch thickness. Place on the baking sheet and bake for 25 minutes. Let them cool overnight in the oven.

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The Giant Cancer-Fighting Salad


This is Chris Wark’s recipe. He Beat Cancer and you can read all about his journey and his Success

Awesome Cancer Fighting Recipe

by Chris Wark (Chris Beat Cancer)

To strengthen your body’s ability to fight cancer, you need to eat what I ate:
The biggest baddest healthiest salad on the planet!
It consists of raw organic vegetables, sprouts, seeds, nuts and homemade dressing.
This salad is super healthy, delicious and will fill you up without zapping your energy.

The Raw Vegan Diet was a huge part of my anti-cancer strategy and I ate this salad every day, sometimes twice a day, during the first few years of my Chemo-Free Cancer Battle.

I wanted to put as many vitamins, minerals, nutrients and enzymes into my body as possible and there’s no better way than Juicing and eating fresh raw organic fruits and vegetables.

There’s really no secret formula to this salad, but there are some guidelines to follow:

Absolutely no cheese, meat, or store-bought salad dressing.

It’s also a good idea to avoid fruit which can cause some indention when eaten with vegetables.

It is important that you use organic produce, which is free of toxic chemical fertilizers and pesticides.
And of course wash everything before you eat it. Then just chop it all up and throw it in a bowl!

Note: You’re might need some bigger bowls.  Mine doesn’t look very big in the photo, but it holds over 6 cups. That’s six servings of vegetables! 6-10 servings per day of fruits and vegetables is ideal for cancer prevention and healing.

The Giant Cancer Fighting Salad
-Start with the most nutrient dense dark leafy greens: Kale and Spinach. (Do not exceed 10 cups per day)
-Broccoli (The best source of sulforaphane which promotes liver detoxification, and Indole-3-carbinol, an anticarcinogenic compound )
-Broccoli Sprouts (Concentrated sulforaphane & I3C. Do not exceed four cups of sprouts per day)
-Cauliflower
-Purple cabbage (cheapest source of antioxidants per ounce in the world!)
-Slice of red onion, (yellow or green onions may actually be better)
-Leeks
-Artichokes
-Red, Yellow, or Green Peppers
-Mushrooms Bella, Cremini, Shiitake, etc.
-1/2 an Avocado
-Squash
-Zucchini
-Raw Sunflower seeds (sprouted is better)
-Raw Almonds (sprouted is better)
-Sprouted Garbanzo Beans
-Sprouted Mung Beans
-Sprouted Red or Green Lentils

Then I top it off with either one of these naturally fermented foods:

-Bubbies Old Fashioned Sauerkraut
Bubbies is made with only three ingredients: cabbage, water and salt.  It is fermented and cured with all natural enzymes intact and there is no vinegar added. (Bubbies Kosher dill pickles are super tasty too.)Look for it in the refrigerated section of your local grocer or health food store.

-Kimchi (Pronounced “Kim Chee”)
Kimchi is a spicy Korean version of sauerkraut typically consisting of fermented cabbage, onions, garlic, and pepper. Kim Chi has high concentrations of Vitamin C and Carotene in addition to Vitamin A, B1, B2, Calcium, Iron and beneficial lactic acid bacteria.
Recognized as one of the Top Five “World’s Healthiest Foods” by Health magazine.  Also in the refrigerated section.

Fermented foods are great for digestion and repopulate your intestinal flora with beneficial bacteria essential for health.

Repeat: Absolutely no cheese, meat, fruit, or store-bought salad dressing.

I know it seems weird to exclude fruit.  Here’s why:

Fruits and vegetables need different digestive juices, and when eaten together can create excess acid and indigestion. That is why it’s a good idea to eat them separately, especially if you are sick.  This even includes non-sweet fruits like tomatoes and cucumbers.

My Homemade “Zesty Italian” Salad Dressing
This is hands down the healthiest salad dressing on the planet!
It’s super easy and delicious.  Here’s how you make it:
-Add 1 tbsp Bragg organic extra virgin olive oil to your salad
-Add 1 tbsp Barleans cold-pressed flax oil to your salad
-Lightly drizzle Bragg Organic Apple Cider Vinegar to taste (another super healthy fermented food!)

Then shake on as much of these Four Cancer Fighting Spices as you can stand:
-Organic Oregano
-Organic Garlic Powder
-Organic Turmeric or Curry Powder
-Organic Cayenne Pepper (this will spice it up quick, go easy the first time)

I can’t tell you many times I have eaten this salad!   Over a thousand I bet.
And what’s funny is I have several books filled with of raw vegan recipes, but the Giant Salad ended up being my staple meal.

Most days I ate it for lunch and dinner. I didn’t mind eating the same thing every day because it was simple and quick to prepare.  I didn’t have to put any time into planning my meals. I knew exactly what to buy at the grocery store every week, and it’s so delicious and full of flavor it never got old!

One final note: The salad really doesn’t have to be “giant”, I make big ones because that’s what it takes to fill me up. Not everyone needs to eat that much. A small version is fine too. Just focus on getting as many nutrient dense vegetables in there as you can and make it big enough to satisfy your appetite.

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Super Delicious “Off the Wall” Bean Recipes #10


Super Delicious “Off the Wall” Bean Recipes #10

#10 MIDNIGHT BLACK

Midnight is a true black turtle bean with a rich, traditional black bean flavor and texture. Use in any recipe calling for black or turtle beans or

just enjoy on their own.

Homemade Black Bean Veggie Burgers

Ingredients  

  • 1 (16 ounce) can black beans, drained and rinsed or (soak 1 small bag of beans for 24 hours and cook until tender)
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs

Directions

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

In a medium bowl, mash black beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Recipe by

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Chemicals in Mac-n-Cheese ?


Chemicals in Mac-n-Cheese ?

I was just talking about how glad I was to see some organic pre-made and boxed Mac and Cheese hitting the shelves. But it still does not stop the ingredient labels from growing tremendously long or missing ingredients from the label entirely. I stopped eating Boxed Mac-n-Cheese (no names) about 10 years ago. The taste had changed dramatically, tasted like chalk and chemicals.

Reading labels started me on a road to eating healthy. The more I read, the more I couldn’t believe they were putting these chemicals in our boxed and processed food. Added sugar and yeast in every box. What is the purpose or reason behind this “bulking” up foods with junk. These products only add to slowing you down like a slug and making you fat.

It’s all about cooking with fresh wholesome ingredients. HOMEMADE… remember that word. It’s really not hard to live a healthy lifestyle. You can still eat out. You have to plan ahead and choose wisely. Go for a better food selection. Not FAST FOOD (name places) or that crap. Freshly Made.. Everything from pasta to grass fed beef. Broiled Meat and Fish, BBQ, fresh made Mexican. Eating from a Mexican taco truck is healthier for you than eating at a FAST FOOD (name places) Joint.

Now there are reports surfacing that Kid’s favorite Mac-n-Cheese is testing positive for phthalates. New testing confirms that chemicals in mac and cheese include a variety of phthalates, these chemicals disrupt the body’s normal hormonal function. Some are even linked to certain cancers.

Phthalates: are a group of chemicals used to make plastics more flexible and harder to break. They are often called plasticizers. Some phthalates are used as solvents (dissolving agents) for other materials. They are used in hundreds of products, such as vinyl flooring, adhesives, detergents, lubricating oils, automotive plastics, plastic clothes (raincoats), and personal-care products (soaps, shampoos, hair sprays, and nail polishes).

Phthalates are used widely in polyvinyl chloride plastics, which are used to make products such as plastic packaging film and sheets, garden hoses, inflatable toys, blood-storage containers, medical tubing, and some children’s toys.

Perhaps what’s most shocking about this recent chemicals-in-mac-and-cheese report, commissioned by the Coalition for Safer Food Processing & Packaging, is that even some organic mac and cheese products contain these endocrine disruptors. And it begs the question, why is the Food and Drug Administration still allowing food-contact use in the U.S. when many European countries banned phthalates in food and moved on to readily available, safer alternatives?

European Union further restricts four phthalates

Commonly used plasticizers would be prohibited at levels greater than 0.1% by weight in most products

The European Union is a step closer to prohibiting the use of four phthalates in consumer products. The Socio-Economic Analysis Committee of the European Chemicals Agency voted on June 20 in favor of restricting most uses of the chemicals under the EU’s Registration, Evaluation, Authorisation & Restriction of Chemicals (REACH) law.

The four phthalates are butylbenzyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dibutyl phthalate (DBP), and diisobutyl phthalate (DIBP). READ MORE

The Time is now to start protecting your family from toxicity

Bowl of Mac n Cheese Homemade 20 minutes to make 45 to bake.

Homemade Mac n Cheese

Ingredients:
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour

2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

Directions:

Pre-Heat oven 350′

  • Cook macaroni according to the package directions
  • Drain.
    In a saucepan, melt butter or margarine over medium heat
  • Stir in enough flour to make a roux
  • Add milk to roux slowly, stirring constantly
  • Stir in cheeses
  • Cook over low heat until cheese is melted and the sauce is a little thick
  • Put macaroni in Greased large casserole dish
  • Pour sauce over macaroni and Stir well

Breadcrumbs Topping

  • Melt butter or margarine in a skillet over medium heat
  • Add breadcrumbs and brown
  • Spread over the macaroni and cheese
  • Sprinkle with a little paprika.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes
  • Serve

Recipe By Judy @allrecipes.com

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DETOXING with Coffee???


You got it!!! Black Coffee..

No creamy, sugary, lactose filled, Candy Cup of coffee.

Are You A Consumer Or Connoisseur of Great Health Benefits?

 

Its all about what you put into that cup of coffee that makes it a “Good Thing” or “Bad Thing”. Science proves once again that coffee does have “Good” properties that help our bodies performance.

 

Natural detox for our bladder, kidneys, and liver.

  • Protection against cirrhosis of the liver. …
  • Lowered risk of Type 2 Diabetes. …
  • Lowered risk of Alzheimer’s disease. …
  • Reduces suicide risk and Depression. …
  • Protection against Parkinson’s. …
  • Coffee drinkers have less risk of heart disease
  •  Dementia
  •  Have fewer cases of certain cancers
  • Heart rhythm problems
  • Strokes

 

Coffee’s Surprising Health Benefits

It also packs a powerful punch of antioxidants.

In fact, you get more antioxidants from coffee than from any other food or beverage.

With just two calories per 8-ounce cup (no cream or sugar) and no fat, coffee is a pretty guilt-free way to boost your health. But don’t overdo it. More than 2 or 3 cups daily may increase your blood pressure, especially those of you with borderline or high readings.

One eight-ounce cup of regular coffee contains about:

  • 2.4 calories
  • 0 grams fat
  • 0 grams sugar
  • 0.3 grams protein
  • 0.2 milligrams vitamin B2 riboflavin (11 percent DV)
  • 0.6 milligrams pantothenic acid (6 percent DV)
  • 116 milligrams potassium (3 percent DV)
  • 0.1 milligrams manganese (3 percent DV)
  • 7.1 milligrams magnesium (2 percent DV)
  • 0.5 milligrams niacin (2 percent DV)

 

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What do we really know about Alternative Medicine?


Sometimes it’s hard to get through the door

Stepping Out Of the Comfort Zone

Sometimes we need to open the windows on our boxes and look out. If we are brave enough we can open the door and step out of the box.

We have been programmed into staying within our boxes. It’s safe and comfortable and society says it’s “the RIGHT thing to do”. With scientists revealing more treatments involving alternative medicine, it’s time we took a look outside. Every day new technology and research is being accomplished you won’t hear about in main stream news.

The struggle has been hard with Alternative Medicine research and technology being suppressed for so many years. Throughout this time we have been told to think it’s a hoax, these doctors are quacks and they are just out to take your money. Yes, in some cases I will agree. But there are real Holistic/Alternative treatments that work and honest doctors providing the treatment.

How do you think the Chinese survived for so many years? Still to this day they rely on Chinese Medicine, herbs, roots and other natural ingredients to make medicines.

If you think about it, if we all just understood how pharmaceutical companies derived their medicines. It would be a financial downfall for the pharmaceutical companies. If only we would ALL look outside that door. We could really change health care as we westerners know it.

 

For an example is the Medical Marijuana medicine. Big Pharmaceutical companies have lobbied against any form of legalization. They are at their wits end because they cannot patent marijuana and they cannot come up with the absolute formula that works the same as the real thing.

Marijuana is a plant that grows natural on earth and goes back in time as a healing medicine. Pharmaceutical CBD and THC therapies are synthetic.

There are plants on earth that cure illnesses. This is how Big Pharma came up with all the BIG $$$ synthetic medicine, but one drawback is Synthetics come with all the side effects… Some medicines have over 50 pages of CAUTION SIDE EFFECTS.

Natural, there is nothing like the real thing to heal the human body.

I use to be very skeptical, until I actually experienced alternative medicine work. Not cancer but other illnesses. If I would have never opened that door and stepped outside, I would have stayed closed minded to alternative remedies and cures.

I just wanted you to know my eyes are wide open and looking at things differently these days, that’s all. Let’s Explore Our World and Everything It Has To Offer…

Alternative Medicine

What is CAM?

The National Center for Complementary and Alternative Medicine (NCCAM) is one of twenty-seven institutes and centers that make up the National Institutes of Health (NIH). Its web site is full of useful information about CAM.

 Be An Informed Consumer

There’s more to be Discovered than what meets the EYE