Blackberry Snack Cake

3 tablespoons margarine
1 egg
1 Cup sugar
1-1/2 Cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 Tablespoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons white vinegar
1/3 cup grape juice diluted (fill measure 1/2 full with juice and top off with water)
1-1/4 cup fresh blackberries

Preheat oven to 325 and lightly grease 8" round cake pan.
In large bowl beat margarine and sugar until fluffy. Add egg mixing well. In medium bowl mix dry ingredients. Add to margarine mixture stirring till combined. Mix in the juice and vinegar. Stir in the berries. Pour into pan and bake for 40 to 50 minutes or until center pops back when pressed with finger. Cool and cut into small wedges. Stores best in covered refrigerator.

Baked Oatmeal

3 Cups Quick Oatmeal
1 Cup packed brown sugar
2 teaspoons Baking powder
1 Tablespoon Cinnamon
1/2 teaspoon Salt
1 Cup milk
1/2 Cup melted butter or margarine
2 Eggs, beaten
2 Cups of fruit (apples, blueberries etc.)

Preheat oven to 350.
In mixing bowl, combine all ingredients. Spoon into greased 9x9 or 8x9 pan. Bake for 30 minutes.
To serve, warm a large scoop in the microwave and eat as is or top with ice cream or milk.

Dad's Boy Scout Breakfast

From Guideposts magazine June 2009

5 lbs red potatoes, diced once cooled
1 lb. thick-sliced bacon, diced
3/4 cup green bell pepper, diced
1 medium onion, chopped
6-8 oz sharp Cheddar cheese, shredded
5-6 large eggs

Boil unpeeled potatoes in a large pot of water until they start to feel soft, but not mushy. Before they cool completely, peel the skins. Dice the potatoes and set aside. Fry the bacon in a large skillet over medium-low heat till fat is rendered. Drain off some of the grease from the skillet. While continuing to brown bacon, add the green pepper and onion and cook thoroughly. Add the potatoes to the pan, and heat until the mixture is hot throughout. Sprinkle the cheese over the top, letting it melt down into the mixture. Then stir in the eggs, cooking them all the way through. Serves 4-6.

Frozen Strawberry Cream Cheese Dessert

1 8oz pkg Cream Cheese
1 cup cold milk
2 small pkgs. Cheesecake flavor pudding mix
1 container Cool Whip
20 vanilla wafer cookies
1 cup sliced fresh strawberries
1/3 cup chocolate syrup
Vanilla wafers to cover bottom of 2 qt. casserole dish

Beat cream cheese in large bowl until creamy. Gradually beat in milk. Add dry pudding mix, beat 2 minutes. Stir in Cool Whip, wafers and strawberries. Swirl in chocolate syrup.
Cover bottom of 2 qt casserole dish with vanilla wafers. Spoon cream cheese mixture on top, smoothing. Cover and freeze until firm. To serve let sit 15 minutes and cut into serving size squares.

Snickerdoodles

3-3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 cup butter softened
2 cups sugar
2 eggs
1/4 cup lowfat milk
1 teaspoon vanilla
3 Tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 375
In medium bowl mix flour, soda cream of tarter and salt. In large bowl, whip butter then add sugar and beat until fluffy. Add eggs, milk and vanilla mix well. Add dry ingredients 1/2 at a time mixing until well blended. In small bowl stir together the 3 Tablespoons of sugar and the cinnamon. Roll dough into 1" balls and then roll each ball in the cinnamon and sugar mixture. Place on greased cookie sheet 2" apart. Flatten each ball slightly, with bottom of drinking glass. Bake 8 minutes or until lightly browned. Makes approximately 5 dozen.

Cream Cheese Banana Bread

1 8oz pkg. low fat cream cheese, softened
1 cup sugar
1/4 cup butter, softened
1 cup mashed, ripe bananas
2 eggs
2 cups flour
1/2 Tablespoon baking powder
1/2 teaspoon baking soda

Preheat oven to 350. Grease and flour loaf pan.
In large bowl mix cream cheese, sugar and butter. Add banana and eggs mixing until well blended. Add dry ingredients mixing well. Spoon into pan and bake for 60 minutes. Cool on rack for 10 minutes, then remove from pan by placing plate on top of pan and flipping. Will stay fresh 5-7 days in airtight container on counter, or up to 2 weeks in airtight container in refrigerator.

Caramel Cake

CAKE
1 Tablespoon cake flour for pans
1 Cup light brown sugar
7 Tablespoons butter, softened
1/2 cup egg substitute
2 Cups cake flour
1 teaspoon baking powser
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Cup fat free milk

FROSTING
1/2 Cup Dark brown sugar
3 Tablespoons butter
1 teaspoon vanilla
1/8 teaspoon salt
14 oz. sweetened condensed milk

Preheat oven to 350
Grease and flour 13x9x2 pan.
In large bowl mix light brown sugar and 7 Tablespoons of butter at medium speed until blended. Add egg substitute and beat well. Combine flour, baking soda, baking powder and 1/4 teaspoon of salt. Add 1/2 to sugar mixture, then add 1 Cup milk, then add remaining flour mixture. Spoon into pans and bake at 350 for 25 minutes.

Frosting
Combine 1/2 cup dark brown sugar and remaining ingredients in medium saucepan over medium heat. Bring to boil. Cook 2 minutes or until thickened, stirring constantly. When cake has cooled, frost top of cake.

Buckeyes

1 Cup Creamy Peanut Butter
1/2 Cup (1 stick) unsalted butter, softened
2 Cups confectioners' sugar
2 Cups milk chocolate chips

Line 2 cookie sheets with wax paper. Then, in a large bowl, mix peanut butter, butter and sugar. Roll into 1" balls and place on the wax papered cookie sheets. If mixture is sticky, place in refrigerator for 30 minutes and try again. Freeze candies for 30 minutes to chill well before coating with chocolate.
Microwave chips in a glass bowl for 1 minute and stir. Continue to do this until they are melted. Insert toothpick into each candy and dip into chocolate 3/4 of the way leaving 1/4 not coated. Wipe excess chocolate on edge of bowl before placing back on wax paper. Chill candies on sheets in the refrigerator for 1 hour. Store in covered container in refrigerator. Makes about 48 candies.

Hawaiian Salad

1 8oz pkg cream cheese, softened
1 pkg. Cool Whip Free
1 jar maraschino cherries, chopped
1 can mandarin oranges, drained
1 can crushed pineapple, drained
2 cups miniature marshmallows
1 Tablespoon juice from maraschino cherries

Blend cream cheese and Cool Whip. Add remaining ingredients, stirring till blended. Chill for 2 hours before serving.

French Banana Pancakes

PANCAKES
1 cup all purpose flour
1/4 cup confectioners sugar
1 cup milk
2 eggs
3 Tablespoons butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt

FILLING
1/4 cup butter or margarine
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup liquid French Vanilla non dairy creamer (may need a little more)
5-6 firm bananas halved lengthwise
Whipped cream (optional)

Stir flour and confectioners sugar in large bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6" skillet over medium heat, add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned, turn and brown the other side. Remove to wire rack. Repeat with remaining batter (makes 10-12 pancakes)
For filling, melt butter in a large skillet, stir in brown sugar cinnamon and nutmeg. Stir in creamer and cook until slightly thickened. Add half of the bananas at a time to skillet, heating for 2-3 minutes while spooning sauce over them. Add more creamer to skillet if needed. Remove from heat when all bananas have been warmed in sauce. Roll a pancake around each banana half and place on serving plate. Spoon sauce over each and add whipped cream if desired.

Cuban Burgers with Mojo Sauce

1 lb ground turkey
1 clove garlic crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
4 slices provalone cheese

Combine ingredients except cheese and form into 4 burgers. Cook in heavy skillet. Meanwhile, in another skillet cook mojo sauce.

Mojo Sauce
Cook 6 cloves of minced garlic in 2 tablespoons of olive oil. Heat until just starting to brown. Remove from heat and add 1/3 cup freshly squeezed orange juice, 1/3 cup freshly squeezed lemon juice, 1 teaspoon ground cumin and 1/2 teaspoon each of salt and pepper. Put back on heat and simmer until slightly reduced. Place cooked burgers into sauce and place 1 slice of cheese on each burger. cover and remove from heat. Let sit 3-4 minutes so cheese melts. Drizzle with sauce before serving on toasted buns.

Sausage and Corn Chowder

1 Tablespoon butter
2 green onions diced
1 celery rib chopped
3 medium potatoes peeled and cut into bite size chunks
2 cans chicken broth
1 can cream style corn
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/4 lb. kielbasa sausage cut into 1/4" thick slices

In large Dutch oven melt butter. Add onion and celery and cook over medium heat, stirring frequently, 4-7 minutes. Add potatoes and chicken broth, you may add a little water to cover potatoes if needed. Cover and simmer until potatoes are almost tender, about 10 minutes. Stir in corn, milk, salt, pepper and nutmeg and cook until potatoes are very tender.
Meanwhile, in heavy skillet, cook sausage over medium heat stirring constantly, until edges brown. Stir sausage into soup just before serving.

One Dish Meatloaf Meal

1 lb ground beef or ground turkey
3/4 cup saltine cracker crumbs
1/2 medium onion, diced
1 can condensed tomato soup
1 egg
1/2 teaspoon Salt
1/2 teaspoon pepper

4-5 medium potatoes peeled and cut into 1/8" slices
1 can corn, drained

Preheat oven to 375
In large bowl, combine ground meat, cracker crumbs, 1/2 of the onion, 2/3 of the soup, the egg and 1/2 of the salt and pepper.
Lightly grease a 9x9 baking dish and layer the potatoes, the rest of the onion, and remaining salt and pepper. Spoon corn over potatoes. Spread meat mixture over top. Spread remaining soup on top of meat. Cover with foil and bake for 1 hour. Let sit for 10 minutes before cutting. Serve with a salad and fruit.
This recipe is modified from a recipe in Family Circle magazine. You may also use french style green beans and cream of mushroom soup instead of corn and tomato soup.

Fruit Pizza

1 package refrigerator sugar cookies in the tube
1 package Jello pudding, Cheescake flavor prepared per package directions
1 cup strawberry halves
1/2 cup kiwi slices
1 cup blueberries
1 cup banana slices

Preheat oven to 350
Grease pizza pan or spray with non stick oil. Slice sugar cookies into 1/4" slices and press together in pizza pan. Bake until lightly browned. Allow to cool. When cooled spread pudding on cookie crust. Arrange fruit in layers on top of pudding. Slice and serve. May top with whipped topping.

Turkey Joes with Healthy Fries

1 lb ground turkey
1/2 medium onion, chopped
1 clove garlic chopped
1/2 cup catsup
2 Tablespoons yellow mustard
1/4 cup brown sugar


In heavy skillet, brown turkey with onions and garlic. Add remaining ingredients and simmer till thickened, you may need to add a little more catsup to make it sloppy enough. Serve on sandwich buns with a salad and healthy fries.

Healthy Fries
3 medium potatoes cut into 1/4" fries
1 Tablespoon olive oil
1 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon garlic salt

Preheat oven to 425
Put oil and spices in 13"x9" plastic tupperware type container and stir. Add potatoes, seal and shake to distribute oil and spices. Place in single layer on ungreased cookie sheet and bake for 20-25 minutes or until browned. Test with fork in thickest one, should be soft. Salt as needed.

Orange Pretzel Salad

2-1/2 cups crushed bowtie pretzels
3/4 cup margarine
3 Tablespoons brown sugar
8 oz. low fat cream cheese, softened
3/4 Cup Sugar (or Splenda)
8 oz. Cool Whip (can use the low cal. version)
6 oz box Orange Jello (can use sugar free)
1 large can mandarin oranges, drained

Preheat oven to 350
In microwave, melt butter and brown sugar, stirring every 45 seconds until melted. Stir in crushed pretzels. Spread mixture in 9"x13" pyrex pan. Allow to cool.
Cream together cream cheese and sugar then fold in Cool Whip and beat until smooth. Spread over cooled pretzel layer.
Using speed set recipe on Jello box, prepare Jello. Allow to set 5 minutes in refrigerator, then stir in mandarine oranges. Pour over cream cheese layer. Chill until set, then cut into squares.

Chocolate Cream Cheese Truffles

3-1/2 Cups powdered sugar
8 oz. softened cream cheese
4 oz. unsweetened chocolate
1/2 Cup cocoa powder, for rolling

Pour the cocoa powder into a shallow pie pan and set aside.
Chop the chocolate into small pieces and microwave it until melted, stirring after every 45 seconds to prevent burning.
In a large bowl, combine the softened cream cheese and powdered sugar. Beat at medium speed for 1-2 minutes until well blended. Add the melted chocolate. Beat until combined, stopping to scrape down the sides of the bowl as needed. Cover and refrigerate for 30 minutes
When chilled, scoop candy into small balls using a teaspoon. Roll the balls in the cocoa and place on a plate or into an airtight container. When stored properly in the refrigerator, will keep for a week. For best taste and texture, serve at room temperature. Makes approx. 2 dozen.

Hamburger Stew

1 lb. ground chuck or ground turkey
1/2 medium onion, chopped
5-6 medium potatoes cut into bite size pieces
1/2 cup carrots sliced into bite size pieces
1 large can chopped tomatoes
1 can french style green beans, drained

In large saucepan or dutch oven, saute onions then add ground meat, cooking until browned. While meat is cooking, pour tomatoes into blender and pulse until smooth. When meat is browned, add potatoes and carrots and tomatoes. Add water to cover potatoes. Salt and pepper to taste and bring to boil. Reduce heat and simmer until carrots are tender. Stir in green beans. Serve with a salad and bread and butter.

Brownie Surprise Cookies

1 Box brownie mix (13x9 pan size)
1/4 Cup Butter, melted
4 oz. Cream Cheese, softened
1 egg
1 Cup Powdered Suger
1 Cup peanut butter
1 container chocolate frosting

Preheat oven to 350
In medium bowl, beat brownie mix, butter, cream cheese and egg 50 strokes, or until well blended. You may need to add a tablespoon or so of water. Dough will be sticky.
On ungreased cookie sheet, drop dough by rounded tablespoons 2 inches apart, smoothing edges to form round cookie. Make 24 cookies.
In small bowl, mix powdered sugar and peanut butter. With hands form into 24 balls approximately 1" diameter. Lightly press 1 ball into center of each cookie.
Bake 10 to 14 minutes or until edges are set. Cool cookies in freezer or refrigerator until completely cooled and then remove from cookie sheet. Place on cooling rack. Spread frosting on peanut butter portion of each cookie. Store in single layer, tightly covered.

Mmmm Dog Cookies

2 Cups whole wheat flour
1 Tablespoon baking powder
1 Cup Peanut Butter (smooth or crunchy)
1 Cup skim milk

Preheat oven to 375
In small bowl mix flour and baking powder and set aside. In large bowl, mix peanut butter and milk until well blended. Add dry ingredients and mix well. Roll out on floured surface to about 1/4" thick and cut out with small cookie cutter or shot glass. Place on ungreased cookie sheet and bake for 15 to 20 minutes until lightly browned. Store up to one week in tightly covered container, or freeze and pull out small quantity as needed.

Sugar Free Whole Wheat Zucchini Bread

3 eggs
1 Cup olive oil
2 Cups Splenda
1 Cup skim milk
2 Cups grated zucchini
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
1/2 Tablespoon baking powder
1 Tablespoon Cinnamon

Preheat oven to 325 Makes 3 loaves.
In medium bowl stir flour, baking soda, salt, baking powder and cinnamon and set aside. In large bowl beat eggs until light. Add oil, sugar, zucchini, milk and vanilla. Mix well. Add flour mixture 1/3 at a time and mix until well blended. Batter will be pourable. Pour batter into 3 greased and floured loaf pans and bake for 50 to 60 minutes, or until pick inserted in center comes out clean.

Making Do in a Bad Economy

Six months ago, I was working for a manufacturing company in Elkhart County, IN. The company closed the doors and suddenly, at age 53, I was unemployed. The first thing we did was downsize, selling our house and buying a less expensive home. We also moved within a mile of where my husband works instead of 27 miles away. This has saved us a substantial amount of money. I also immediately started looking for a new career and decided on real estate because I have always had a desire to do it and just never took the leap.
We don't use the credit card unless we absolutely have to, and we pay it off every month. I shop at discount department stores and purchase groceries there too. We only eat out on Friday, and only where we can eat for under $25 including the tip. I only buy clothes when they are on sale or at a used clothing store.
We eat breakfast and lunch at home, I even pre-make french toast and put it in the freezer because it is cheaper than buying premade items at the store. I make most things from scratch because it tastes better and is less expensive.
I think the most important thing is to lean on your friends and family, and stay positive by remembering that there is always someone worse off than you, count your blessings.

Thursday, Feb. 26, 2009

A real food recipe today.

Baked Potato Soup



1/2 medium onion, chopped

1 Tablespoon butter or olive oil

8 medium potatoes

4 slices bacon crispy

1 cup milk

1 cup Velveeta cheese cubed



In large saucepan or dutch oven saute onion in butter or olive oil. Peel and chop potatoes add to onions with enough water to cover. Add salt and pepper to taste. Bring to boil and cook on medium heat until almost tender. Stir in milk and bacon and simmer until potatoes are tender. Add cheese stirring until melted.