11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Crock Pot Maple Glazed Beef Brisket From Crock Pot Slow Cookers
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Cook Time
3.5 hours on HIGH
7- 9 hours on LOW
Slow Cooker
Yields
4 - 6 people
Ingredients
1 teaspoon cayenne pepper
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup real maple syrup
1/4 cup Jack Daniel’s, or other whiskey
2 tablespoons brown sugar
1 tablespoon tomato paste
juice of 1 orange
2 cloves garlic, smashed
4 slices fresh ginger, sliced thinly (1/16-inch thick)
4 slices orange peel, 1/2" x 1/2" (careful to avoid bitter white pith when peeling)
Directions
1. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum sealed bag, plastic resealable bag or other container.
2. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
3. Marinade for 2 hours or overnight.
4. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
5. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum-sealed bag, plastic resealable bag or other container.
6. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
7. Marinade for 2 hours or overnight.
8. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
3.5 hours on HIGH
7- 9 hours on LOW
Slow Cooker
Yields
4 - 6 people
Ingredients
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup real maple syrup
1/4 cup Jack Daniel’s, or other whiskey
2 tablespoons brown sugar
1 tablespoon tomato paste
juice of 1 orange
2 cloves garlic, smashed
4 slices fresh ginger, sliced thinly (1/16-inch thick)
4 slices orange peel, 1/2" x 1/2" (careful to avoid bitter white pith when peeling)
Directions
2. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
3. Marinade for 2 hours or overnight.
4. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
5. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum-sealed bag, plastic resealable bag or other container.
6. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
7. Marinade for 2 hours or overnight.
8. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
Crock Pot Ragin Cajun Pot Roast
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Ragin Cajun Pot Roast
2 -2 1/2 lbs boneless beef chuck roast
2 -3 teaspoons cajun seasoning
1 tablespoon cooking oil
1 (14 1/2 ounce) can cajun-style stewed tomatoes or 1 (14 1/2 ounce) can Mexican-style tomatoes
1 cup chopped onion
1 cup chopped celery
1/4 cup quick-cooking tapioca
1 teaspoon bottled minced garlic or 2 garlic cloves, minced
Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings.
2 -2 1/2 lbs boneless beef chuck roast
2 -3 teaspoons cajun seasoning
1 tablespoon cooking oil
1 (14 1/2 ounce) can cajun-style stewed tomatoes or 1 (14 1/2 ounce) can Mexican-style tomatoes
1 cup chopped onion
1 cup chopped celery
1/4 cup quick-cooking tapioca
1 teaspoon bottled minced garlic or 2 garlic cloves, minced
Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings.
Crock Pot Italian Spaghetti From Crock Pot Slow Cookers
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Cook Time
6-8 hours on LOW
3-5 hours on HIGH
Slow Cooker
Yields
6 servings
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and diced
1 celery rib, sliced
1 1/2 pounds ground beef
1 medium carrot, diced
6 mushrooms, sliced
8 ounces canned tomato sauce
1 1/2 cups water
14 ounces stewed tomatoes, chopped, including liquid
2 teaspoons fresh oregano, minced
1 teaspoon Italian parsley, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
8 ounces uncooked spaghetti, broken into thirds
Directions
1. In a medium skillet, sauté the onion, garlic, green pepper and celery.
2. Add the beef and brown.
3. Drain any grease and pour the beef and vegetables into the Crock-Pot® slow cooker.
4. Add the carrot, mushrooms, tomato sauce, water, stewed tomatoes with the liquid, oregano, parsley, salt, pepper and sugar.
5. Cover; cook on Low 6 to 8 hours (or on High for 3 to 5 hours).
6. One hour before serving, turn to High and stir in the dry spaghetti. Cover and cook until the noodles are tender.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
6-8 hours on LOW
3-5 hours on HIGH
Slow Cooker
Yields
6 servings
Ingredients
2 cloves garlic, minced
1 green bell pepper, seeded and diced
1 celery rib, sliced
1 1/2 pounds ground beef
1 medium carrot, diced
6 mushrooms, sliced
8 ounces canned tomato sauce
1 1/2 cups water
14 ounces stewed tomatoes, chopped, including liquid
2 teaspoons fresh oregano, minced
1 teaspoon Italian parsley, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
8 ounces uncooked spaghetti, broken into thirds
Directions
2. Add the beef and brown.
3. Drain any grease and pour the beef and vegetables into the Crock-Pot® slow cooker.
4. Add the carrot, mushrooms, tomato sauce, water, stewed tomatoes with the liquid, oregano, parsley, salt, pepper and sugar.
5. Cover; cook on Low 6 to 8 hours (or on High for 3 to 5 hours).
6. One hour before serving, turn to High and stir in the dry spaghetti. Cover and cook until the noodles are tender.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
Crock Pot Italian Style Roast From Crock Pot Slow Cookers
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Cook Time
8 - 10 hours on LOW
4 - 5 hours on HIGH
Slow Cooker
6 - 6.5 Quarts
Yields
6 - 8 Servings
Ingredients
12 ounces tomato paste, canned
4 teaspoons garlic, minced
2 envelopes dry onion soup mix
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons black pepper
4 pounds chuck roast
32 ounces diced tomatoes, canned
2 onions, chopped
4 carrots, chopped
2 potatoes, chopped
2 stalks celery, sliced
4 bay leaves
Directions
1. Mix together all ingredients except roast.
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
8 - 10 hours on LOW
4 - 5 hours on HIGH
Slow Cooker
6 - 6.5 Quarts
Yields
6 - 8 Servings
Ingredients
4 teaspoons garlic, minced
2 envelopes dry onion soup mix
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons black pepper
4 pounds chuck roast
32 ounces diced tomatoes, canned
2 onions, chopped
4 carrots, chopped
2 potatoes, chopped
2 stalks celery, sliced
4 bay leaves
Directions
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
Whole Wheat Pan Cakes with Berry Compote From Martha Stewart Living Site
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Ingredients
1 1/4 cups whole-wheat flour
1/4 cup wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
Vegetable-oil cooking spray
1 pint blueberries (about 2 cups)
6 tablespoons fresh lemon juice
1/8 teaspoon coarse salt
1/2 cup sugar
1/2 pint blackberries (about 1 cup)
Directions
Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote
1/4 cup wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
Vegetable-oil cooking spray
1 pint blueberries (about 2 cups)
6 tablespoons fresh lemon juice
1/8 teaspoon coarse salt
1/2 cup sugar
1/2 pint blackberries (about 1 cup)
Directions
Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote
8 Temmuz 2012 Pazar
Let’s play catch up…
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Well, I’m back. I’m back from being unofficially “unplugged” for a while. It wasn’t intentional and it wasn’t planned. But lately I haven’t had a chance to do much blogging or even twittering. You guys do not even want to see my house. Ever seen Hoarders? Yeeaaahhh.
Okay, maybe it’s not that bad. But if someone reports me to Adult Protective Services, I am NOT going to be a happy camper.
So what have I been up to? Well, besides the obvious (work), I’ve done housework, laundry, caught up on all the Real Housewives of OC drama, and judged the latest minor for their bad decisions on 16 and Pregnant. I’ve gone to Target and had to look in my cart and remember what the HELL I was spending so much money on (Why does that always happen?). I picked out a new kitchen sink and faucet and supervised while my husband installed them. I’ve watched the new Lady Gaga video and decided that while weird, I can’t deny that she is also totally awesome. I drove half way across the world to take a blood test when my doctor’s office threatened to withhold prescription medications. I’ve made this gluten free velvet cake, and then threw it away because it just wasn’t as good as the ones from what was once Short N Sweet. I made chocolate dipped fruit and decided that yes, white chocolate was put onto this Earth from the heavens to go into my belly. I hung out with some of my favorite girls, like, EVER, and learned that Sprinkles in Scottsdale has gluten free red velvet cupcakes (that, no, I have not tried yet). I tried the new gluten free pizza at Barro’s. I’ve eaten at Chipotle 4 out of 5 days of the week and set a NEW personal record. To off set some of this eating, I’ve done Yoga a few times with the FABULOUS April from Simplicity Yoga and have loved it and wished my schedule allowed for more frequent Yoga-ing. I also introduced April to all that is gluten free at Picazzo’s because apparently she has been living under a rock. Somewhere between all of this I’m managed to bathe and remember that my husband and dogs still exist.
Haha.
I’ve also gone to Gluten Free Country Store.
Can you spot the chihuahua in the picture? Ooooooh, I love hidden picture games!
That is the result of my latest trip to Gluten Free Country Store. You guys, I have a problem. I just get so excited to buy and try new gluten free food! Every time I go there, there is always something new to try and ALWAYS something I’ve been dying to try! I love love LOVE that store!
So here’s the breakdown:
Josef chocolate animal cookies
Glutenfreeda’s Instant Oatmeal
Conte’s cheese ravioli, potato and onion pierogies, and lasagna
Gluten Free Creation plain bagels
Pamela’s Zesty Lemon Cheesecake
Udi’s pizza crusts
The Craving Place double chocolate chunk cookie and muffin mix
Shar Crispbread
Udi’s white and multi grain bread (<3)
Udi’s blueberry muffins
A lot on this list I haven’t tried before so I am very excited!! Obviously, I have a lot of reviews on tap, so stay tuned!! If you just can’t stand the suspense and don’t want to be tied to your computer all day checking my blog for updates (ha), you can sign up for email updates OR subscribe to my blog in a reader. Check out the side bar to the right to choose whichever option works best for you!
Conte’s Gluten Free Cheese Ravioli
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I have been silently pining for Conte’s gluten free cheese ravioli for a while. I found them on the internet probably close to 2 years ago. I tried to order them online, but quickly aborted that mission when I found out that shipping would be more than I make in year. I refused to EVER pay more for shipping than the actual product, and so, I lived without ravioli for 2 loooong years.
If you asked me what I missed most since being gluten free, ravioli would have be right at the top of that list. It’s one of those things that you just can’t make yourself without it being a HUGE production. Rolling my own pasta dough and stuffing it myself? No thanks. I was not interested in that at all.
That brings us the the present. The present is where I think I peed myself a little when I found Conte’s gluten free cheese ravioli in the freezer at Gluten Free Country Store. I was so excited. I think I skipped over to it, but I’ve sworn Gary to secrecy as to that embarrassing act.
…
Wait. Ah, whatever, we’re friends, right?
This pasta could not be any easier to make. You take it straight from the freezer and drop it into simmering water. Let it cook for about 8 minutes or until done.
Top with your favorite pasta sauce. We used Newman’s Own Roasted Garlic pasta sauce. Deeee-lish.
I really liked these ravioli’s. They were a little pricey ($8.99 and I think there were 12 good sized ravioli’s in the bag) but after waiting 2 years and crying over shipping prices, I was more than happy to pay the price. My only real complaint? I thought the texture of the pasta was kind of gummy. I’m not sure if I cooked it right though. I’ll have to go for round 2 to see if I get different results.
Have you tried these? What was your experience with them?
Van's Products Package Changes and enter to WIN a FREE COUPON!!!
To contact us Click HERE
Hi everyone! I hope April is treating you all well! We've been having one hell of a month, let me tell you! Phew! These 3 weeks of April have felt like 3 months!!
Well, I have exciting news to fill everyone in on. We all know how I LOVE Van's gluten free waffles, right? I have a SERIOUS love affair with the mini's, especially! I adore them and am never without a box in my freezer. I have been informed that Van's will be updating their packaging!! Here is a sneak peek for everyone:
Okay, now down to how you can WIN a free (yes, FREE) coupon for a box of Van's products!!
To enter to win you can do any of the following:
1. Leave a comment on this post and tell me which of Van's Products is your absolute FAVE! Perhaps the mini's like me? Or the gluten free apple cinnamon waffles? Maybe their gluten free french toasts sticks? Or maybe you just can't narrow it down and you love them all!!
2. Post on your blog about this giveaway and link back here! (please leave a comment or drop me an email at gfsteph@gmail.com with a link to the post)
3. Tweet the following: RT @GF_Steph Van's Super New Packaging & enter to win a FREE coupon! http://tinyurl.com/3x5x47d
4. This is for the super faithful: Send me a pic of yourself holding a box of your favorite Van's product! If you do this, you are so hardcore that I will give you TWO entries!
Hurry though, you'll only have until THURSDAY, APRIL 29TH at midnight to enter!! On Friday, I'll choose FIVE WINNERS and announce them here! So don't forget to check back!!
Well, I have exciting news to fill everyone in on. We all know how I LOVE Van's gluten free waffles, right? I have a SERIOUS love affair with the mini's, especially! I adore them and am never without a box in my freezer. I have been informed that Van's will be updating their packaging!! Here is a sneak peek for everyone:
Love it!! I want to assure everyone that just because the package is changing, does not mean the delicious goodies on the inside are changing! I know too well (see the Milky Way incident) that those of us who are gluten free need to be incredibly wary and suspicious of any potential reformulations! But nothing is changing, other than the amazingly enticing picture on the front!
Keep an eye out for this new package! They should be slowly rolling out in stores anytime now or within the next couple of weeks. Van's has also launched a new website and a blog so check it out here!
Okay, now down to how you can WIN a free (yes, FREE) coupon for a box of Van's products!!
To enter to win you can do any of the following:
1. Leave a comment on this post and tell me which of Van's Products is your absolute FAVE! Perhaps the mini's like me? Or the gluten free apple cinnamon waffles? Maybe their gluten free french toasts sticks? Or maybe you just can't narrow it down and you love them all!!
2. Post on your blog about this giveaway and link back here! (please leave a comment or drop me an email at gfsteph@gmail.com with a link to the post)
3. Tweet the following: RT @GF_Steph Van's Super New Packaging & enter to win a FREE coupon! http://tinyurl.com/3x5x47d
4. This is for the super faithful: Send me a pic of yourself holding a box of your favorite Van's product! If you do this, you are so hardcore that I will give you TWO entries!
Hurry though, you'll only have until THURSDAY, APRIL 29TH at midnight to enter!! On Friday, I'll choose FIVE WINNERS and announce them here! So don't forget to check back!!
It's Back!!! Gluten Free Jubilee at Sprouts!!
To contact us Click HERE
It's that time again, folks!!!! Gluten Free Jubilee at Sprouts!
May is Autism Awareness month at Sprouts and in honor of that, they are offering 25% off all gluten free products starting April 28th and continuing until June 2nd!!!
Stop by your local Sprouts and stock up on all your favorite gluten free goodies! (including Van's products...have you entered to win a coupon for a FREE box yet!?!) While you're there, you can also elect to donote to Autism Speaks!! Spread the word!
May is Autism Awareness month at Sprouts and in honor of that, they are offering 25% off all gluten free products starting April 28th and continuing until June 2nd!!!
Stop by your local Sprouts and stock up on all your favorite gluten free goodies! (including Van's products...have you entered to win a coupon for a FREE box yet!?!) While you're there, you can also elect to donote to Autism Speaks!! Spread the word!
Winners of the Van's Free Coupons!!
To contact us Click HERE
Thanks to everyone who participated! The odds of winning were fantastic--everyone who entered won!! Yaaay!
So here's all the winners:
Blogger Entrants:
Michelle and Lauren
Twitter Entrants:
@kimicalg
@jenniferGFinGA
And yes, I said there would be 5 winners, but only 4 people entered! So I guess the last winner is...me!! Hooray! :)
To all the winners: Please email me your address at gfsteph@gmail.com or if on Twitter, please send it to me in a DM! I hope you all enjoy your free gluten free waffles/pancakes/french toast sticks! I know I will. :)
So here's all the winners:
Blogger Entrants:
Michelle and Lauren
Twitter Entrants:
@kimicalg
@jenniferGFinGA
And yes, I said there would be 5 winners, but only 4 people entered! So I guess the last winner is...me!! Hooray! :)
To all the winners: Please email me your address at gfsteph@gmail.com or if on Twitter, please send it to me in a DM! I hope you all enjoy your free gluten free waffles/pancakes/french toast sticks! I know I will. :)
7 Temmuz 2012 Cumartesi
Frosted Pumpkin Mini Donuts
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There was a yard sale 2 doors down from my house Saturday. Couldn't resist taking a peek. I found a mini donut pan for 50 cents. Thought it was cute and would be fun to play with. I figured there would be mini donut recipes online. Or I could use a regular cake mix. Or my favorite fall recipe for Frosted Pumpkin Cookies came to mind.
My search on the internet didn't yield anything exciting, so thought I'd go with my Frosted Pumpkin cookie recipe. I thought it would work well for a couple of reasons. One I really love maple frosted donuts. Two the recipe makes a cake like cookie perfect for a mini donut. Recipe is below, but see my notes below the recipe for instructions on how to use the recipe with a mini donut pan.
Frosted Pumpkin Cookies
1/2 cup butter, softened
1 1/2 cup brown sugar, firmly
2 Large Eggs
1 cup cooked, mashed pumpkin
1/2 tsp Lemon extract
1/2 tsp Vanilla extract
2 1/2 cup all purpose Flour
1 T baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup pecans, chopped
Frosting
1/4 cup butter, softened
2 1/4 cup powdered sugar, sifted
2 T milk
3/4 tsp maple extract
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings.
Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in pecans.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375 F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Makes 7 1/2 dozen.
Frosting: Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well.
Lynne's notes for mini pumpkin donuts: I put a couple of tablespoons of milk in dough to loosen it up a little. I spooned pumpkin dough into a ziploc sandwich baggie (if you don't have a ziploc use a twist tie to close bag and keep dough in bag) and then cut the tip off enough to let the pecans pass and fill mini dough pan at least 1/2 way with one pass. This technique filled pan easily, quickly and without a mess. I buttered mini donut pan feared the donuts would stick. Last batch I sprayed pan with Pam and that worked great too.
I baked mini donuts for 8 minutes. The 10 minutes for cookies was too long for the donuts. I made a 1/2 batch and it made 36 adorable and delicious mini donuts.
For the frosting I added a tad more milk to loosen it up a little too. Don't want it too runny. Dipped top of donuts in frosting and placed on plate.
Make sure you set a few aside for yourself as your family will inhale them before you get back to the kitchen.
P.S. I make my own Pumpkin Pie Spice. I always have all the spices to make it and I don't use it often enough to have a whole jar of it alone.
3 tsp ground cinnamon1 tsp ground ginger1 tsp ground allspice1 tsp ground nutmeg
Stir to blend. Makes 2 tablespoons of pumpkin pie spice.
There was a yard sale 2 doors down from my house Saturday. Couldn't resist taking a peek. I found a mini donut pan for 50 cents. Thought it was cute and would be fun to play with. I figured there would be mini donut recipes online. Or I could use a regular cake mix. Or my favorite fall recipe for Frosted Pumpkin Cookies came to mind.My search on the internet didn't yield anything exciting, so thought I'd go with my Frosted Pumpkin cookie recipe. I thought it would work well for a couple of reasons. One I really love maple frosted donuts. Two the recipe makes a cake like cookie perfect for a mini donut. Recipe is below, but see my notes below the recipe for instructions on how to use the recipe with a mini donut pan.
Frosted Pumpkin Cookies
1/2 cup butter, softened
1 1/2 cup brown sugar, firmly
2 Large Eggs
1 cup cooked, mashed pumpkin
1/2 tsp Lemon extract
1/2 tsp Vanilla extract
2 1/2 cup all purpose Flour
1 T baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup pecans, chopped
Frosting
1/4 cup butter, softened
2 1/4 cup powdered sugar, sifted
2 T milk
3/4 tsp maple extract
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings.
Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in pecans.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375 F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Makes 7 1/2 dozen.
Frosting: Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well.
Lynne's notes for mini pumpkin donuts: I put a couple of tablespoons of milk in dough to loosen it up a little. I spooned pumpkin dough into a ziploc sandwich baggie (if you don't have a ziploc use a twist tie to close bag and keep dough in bag) and then cut the tip off enough to let the pecans pass and fill mini dough pan at least 1/2 way with one pass. This technique filled pan easily, quickly and without a mess. I buttered mini donut pan feared the donuts would stick. Last batch I sprayed pan with Pam and that worked great too.
I baked mini donuts for 8 minutes. The 10 minutes for cookies was too long for the donuts. I made a 1/2 batch and it made 36 adorable and delicious mini donuts.
For the frosting I added a tad more milk to loosen it up a little too. Don't want it too runny. Dipped top of donuts in frosting and placed on plate.
Make sure you set a few aside for yourself as your family will inhale them before you get back to the kitchen.
P.S. I make my own Pumpkin Pie Spice. I always have all the spices to make it and I don't use it often enough to have a whole jar of it alone.
3 tsp ground cinnamon1 tsp ground ginger1 tsp ground allspice1 tsp ground nutmeg
Stir to blend. Makes 2 tablespoons of pumpkin pie spice.
Ed's Designer Chocolate Birthday Cake
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My husband's birthday is right around Thanksgiving. I couldn't get him to stick a candle in a piece of pumpkin pie and call it a birthday pie. Can't blame him. So, many years ago I asked what he'd like his birthday treat to be and he said a chocolate cake. I've been making the cake for years, but as soon as the kids got old enough I got them involved. Up till now it's been mostly helping. This year though my daughter took the project on. She asked if she could make a designer gourmet cake. After just a couple suggestions by me for instance it had to be made with things her father liked and steering her back to the fact that this had to be a chocolate cake she did well.
She got out pen and paper and drew out a sketch like she was building a skyscraper and it was her blueprint. The cake would be chocolate with peanut butter chips baked in. Then there would be 3 layers of peanut butter fudge. The whole thing would be coated with a chocolate ganache frosting and pressed into that would be toffee bits. My husband isn't a big dessert eater. His main complaint when he has dessert is "it's too sweet." I didn't know what he was going to think of this cake, but knowing his daughter made it I knew he would be a good sport.
He decided he wanted his cake a day early as to not have to eat a whole chocolate cake practically by himself. This way he could share it with all who came for Thanksgiving. This turned out to not be such a good idea for him or me. Everyone wanted a piece of his beautiful cake. No one wanted a piece of the pumpkin pie I had baked.
Everyone dove in so heartily into this cake that I barely got a picture before it was all gone!
Here's the peanut butter fudge recipe. My daughter did not chill the peanut butter fudge. My daughter laid out a piece of plastic wrap and using a rolling pin rolled out some of the fudge. Using the cake pan as a pattern we then carefully cut away the excess fudge making it the size of the cake round. Being careful not to cut the plastic wrap. Picking up the plastic wrap she flipped the fudge layer down on to cake layer. Then peeled off the plastic wrap and repeated 2 more times.
For the frosting I've been using Mrs. Milman's recipe the last few years. I hesitate to share it even though delicious, but I've had problems with it every year. There is even a video where Mrs. Milman talks about how easy it is to make. My problem is getting it firm enough to frost a cake. After stirring it for hours in the fridge I ended up leaving the frosting in the fridge overnight. I figured if it got too hard to spread we'd deal with it in the morning. Turns out it was perfect spreading consistency. So, before I call it quits on this recipe I'm going to try making it the day before instead of anxiously waiting for it to firm up the day of.
She got out pen and paper and drew out a sketch like she was building a skyscraper and it was her blueprint. The cake would be chocolate with peanut butter chips baked in. Then there would be 3 layers of peanut butter fudge. The whole thing would be coated with a chocolate ganache frosting and pressed into that would be toffee bits. My husband isn't a big dessert eater. His main complaint when he has dessert is "it's too sweet." I didn't know what he was going to think of this cake, but knowing his daughter made it I knew he would be a good sport.
 |
| Chocolate Ganache frosting with toffee bits pressed on. |
Everyone dove in so heartily into this cake that I barely got a picture before it was all gone!
 |
| As you can see there was only 1/4 of the cake left before I realized I wanted to get a picture. |
 |
| Here you can see the peanut butter fudge layers and the peanut butter chips. |
For the frosting I've been using Mrs. Milman's recipe the last few years. I hesitate to share it even though delicious, but I've had problems with it every year. There is even a video where Mrs. Milman talks about how easy it is to make. My problem is getting it firm enough to frost a cake. After stirring it for hours in the fridge I ended up leaving the frosting in the fridge overnight. I figured if it got too hard to spread we'd deal with it in the morning. Turns out it was perfect spreading consistency. So, before I call it quits on this recipe I'm going to try making it the day before instead of anxiously waiting for it to firm up the day of.
Still Exercising Can't Hardly Believe It
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I don't have many cooking posts any more as I'm watching what I eat, which in turn resulted in me watching what every one eats. Mostly, I want everyone in my house to eat healthy, but I also don't want anything around to tempt me. I'll still make special sweets for birthdays and I have 2 coming up here in a month or so. What have I been doing instead of cooking and crafting? I've been learning to exercise.
I've lost 55 pounds in the past 7 months. It didn't start out as a weight loosing venture. It started out as a "make peace with exercise" venture. I've discovered a lot of things along the way. I don't hate exercise nearly as much as I thought I did. Enjoy it? I wouldn't say that, but I've learned that I really need it.
In December I was a marshmallow. I'm not even exaggerating is the sad fact. I could get a long fine in my every day life if I kept things simple. I was walking down the stairs at Kaiser and I discovered that I really had very little muscle tone in my legs. I thought if one things goes wrong and I start to fall I won't be able to catch myself. I hung onto the hand rail for dear life. Not comforted by the fact I was hanging on with my equally marshmallow arms. I got to the bottom just fine.
It wasn't until I was adding up the receipts for a near death incident with my poodle. She's fine thank goodness. When I reached the Vet bill total I wasn't shocked by the total. In the scheme of things I thought I got off pretty cheap considering how sick she was and all the treatments and investigating that was done. It came to $2400. I was surprised that I was so comfortable with that amount. Then I got to thinking of all the weight loss schemes I'd turned down for years, because I wasn't willing to spend that much on myself. I was shocked that I wouldn't consider spending $2400 to save my own life.
It was the slap in the face I needed. I decided I would spend that much to save my life. I was hugely overweight and out of shape and it was only a matter of time before I had a life altering event that would force me to do something about it. Why wait until I have a heart attack, a stroke, or diabetes? I need to do something NOW! I gave it great thought what I would do. Diets have never worked for me. What do they say "Insanity is doing the same thing over and over again but expecting different results." That's the way I suddenly felt about diet plans. The one part of the equations I've ignored all my life is the exercise part.
I thought long and hard about why I won't exercise. I don't like it. I don't like being sweaty. I don't like being uncomfortable. I don't really know what to do when I go to the gym. I don't know how hard to push myself. I don't know what is too much exercise. I'm embarrassed. I feel silly. That's when I decided I was going to hire a trainer.
I called the gym I had 3 free 1/2 hour session on the books that I never used. I'd start there. I made an appointment with a name that sounded familiar. The gym called back and that person couldn't do it. That's when they asked if I minded being switched to a new gal named Michelle Young. I didn't know it then, but that was the best thing that could have happened to me.
She's well trained. She's young, but not too young. She prompt, cooperative, encouraging, yet pushes me when I need to be pushed. She answers my questions and will do research if she doesn't know the answer. She'll patiently listen to my whining and then give me good reasons why I'm exercising. She reminds me and points out how far I've come. She's empowered me to be able to come to the gym and know what to do. I don't feel silly. I'm no longer embarrassed. With her help and the Polar Heart Monitor she suggested I buy I know how hard to work out. I also know how little to work out and get away with it.
As I said dieting wasn't in the plan and still isn't. For years I thought I'll get my diet under control and THEN I'll start to exercise. What I discovered was as I learned to exercise as I got stronger I lost small amounts of weight without watching what I ate. But I learned that I wanted to start watching what I ate. I wanted to make better choices. I felt when I'm working this hard to feel better I don't want to mess up the hard work with bad food. The first thing I did was cut out diet sodas. I did it mostly to get the main source of chemicals out of my diet. No artificial colors or sweeteners by the gallon for me. This was the 2nd best thing I did for myself.
What I found out is my super strong sweet tooth all these years has been triggered by the artificial sweeteners. Dr. Oz talked about how artifical sweetners can cause one to gain weight. The explanation fit me to a T. You can read it here.
It was difficult to drink water all day and not have diet soda the first 2 months. I didn't realize what rituals surrounded my drinking of diet soda. Picking my child up from school I would take 24 ounces of diet soda to drink while I waited. Kids are in bed I'd have my "I'm off duty" cold diet soda. No little kids wanting to dip their lips in my drink. Once I got past the 2 month mark I've been fine with water. Occasionally I'll have herbal tea, but I'm not really a tea lover. Occasionally, I'll have some soda water with a twist, squeeze or some cranberry juice.
My sugar cravings are next to nil. It's a strange feeling for me. I use to seek out sweets and carbs like a drug addict seeks out drugs. Again I'm not even exaggerating. I've talked to many doctors over the years about it and got no answers or help in regards to it. Diet soda who knew?! I had candy stashes around the house to keep my husband and kids out of my candy. I'd get mean and defensive of these stashes if they were discovered. I moved them like a dog moves a bone when discovered. I didn't share and was insulted at the suggestion. I think "buy your own candy" was said a time or two over the years. It was the candy talking.
It wasn't until I wasn't eating candy that I found out how many stashes I had. I thought just one in the kitchen, but one night my daughter wanted a sweet and asked if I had anything. I checked my stash and said no. Then she said what about your other stash? I thought I don't have one, but then thought again. She followed me around the house and was shocked at my inventiveness. I had 5 areas that I stashed things in. It was a good night as she helped me clear them out. It was really only a matter of time before I probably would have eaten then all. I just had no craving and hadn't looked for them.
When someone wants to know what secret diet I'm on and how I've lost 55 pounds I say, "I know it will be disappointing to find out, but exercise. It really works. Damn it!"
As for diet I don't diet. I do watch my calories with a free account with Livestrong.com. Julian Michaels reminded me it's nothing special "calories in calories out." I can fill my whole daily allotment of calories with jelly beans if that's what I wanted to do, but I'll probably have a big stomachache. She has an awesome free podcast. Check it out on iTunes.
I try to eat more fruits and vegetables. Not rocket science we all should do this. I did find out I haven't eaten enough protein for years. So, I make sure I get enough protein every day. I make sure I eat 3 meals a day. Sometimes a small snack between meals. I don't snack often and I'm working on getting better at spreading out the food over the day. I seldom eat simple carbs in my evening meal. No potatoes, rice, bread, pasta kind of things. I don't crave them any more and I don't need them. I don't eat anything after dinner any more. I don't crave that evening ice cream like I did. Now I'm use to not having it.
I'm stronger. I'm lighter. I feel better. I look better. Everyday I strengthen my commitment to exercising for the rest of my life. Not because it needs to be done, but because it has to be done.
I've lost 55 pounds in the past 7 months. It didn't start out as a weight loosing venture. It started out as a "make peace with exercise" venture. I've discovered a lot of things along the way. I don't hate exercise nearly as much as I thought I did. Enjoy it? I wouldn't say that, but I've learned that I really need it.
In December I was a marshmallow. I'm not even exaggerating is the sad fact. I could get a long fine in my every day life if I kept things simple. I was walking down the stairs at Kaiser and I discovered that I really had very little muscle tone in my legs. I thought if one things goes wrong and I start to fall I won't be able to catch myself. I hung onto the hand rail for dear life. Not comforted by the fact I was hanging on with my equally marshmallow arms. I got to the bottom just fine.
It wasn't until I was adding up the receipts for a near death incident with my poodle. She's fine thank goodness. When I reached the Vet bill total I wasn't shocked by the total. In the scheme of things I thought I got off pretty cheap considering how sick she was and all the treatments and investigating that was done. It came to $2400. I was surprised that I was so comfortable with that amount. Then I got to thinking of all the weight loss schemes I'd turned down for years, because I wasn't willing to spend that much on myself. I was shocked that I wouldn't consider spending $2400 to save my own life.
It was the slap in the face I needed. I decided I would spend that much to save my life. I was hugely overweight and out of shape and it was only a matter of time before I had a life altering event that would force me to do something about it. Why wait until I have a heart attack, a stroke, or diabetes? I need to do something NOW! I gave it great thought what I would do. Diets have never worked for me. What do they say "Insanity is doing the same thing over and over again but expecting different results." That's the way I suddenly felt about diet plans. The one part of the equations I've ignored all my life is the exercise part.
I thought long and hard about why I won't exercise. I don't like it. I don't like being sweaty. I don't like being uncomfortable. I don't really know what to do when I go to the gym. I don't know how hard to push myself. I don't know what is too much exercise. I'm embarrassed. I feel silly. That's when I decided I was going to hire a trainer.
I called the gym I had 3 free 1/2 hour session on the books that I never used. I'd start there. I made an appointment with a name that sounded familiar. The gym called back and that person couldn't do it. That's when they asked if I minded being switched to a new gal named Michelle Young. I didn't know it then, but that was the best thing that could have happened to me.
She's well trained. She's young, but not too young. She prompt, cooperative, encouraging, yet pushes me when I need to be pushed. She answers my questions and will do research if she doesn't know the answer. She'll patiently listen to my whining and then give me good reasons why I'm exercising. She reminds me and points out how far I've come. She's empowered me to be able to come to the gym and know what to do. I don't feel silly. I'm no longer embarrassed. With her help and the Polar Heart Monitor she suggested I buy I know how hard to work out. I also know how little to work out and get away with it.
As I said dieting wasn't in the plan and still isn't. For years I thought I'll get my diet under control and THEN I'll start to exercise. What I discovered was as I learned to exercise as I got stronger I lost small amounts of weight without watching what I ate. But I learned that I wanted to start watching what I ate. I wanted to make better choices. I felt when I'm working this hard to feel better I don't want to mess up the hard work with bad food. The first thing I did was cut out diet sodas. I did it mostly to get the main source of chemicals out of my diet. No artificial colors or sweeteners by the gallon for me. This was the 2nd best thing I did for myself.
What I found out is my super strong sweet tooth all these years has been triggered by the artificial sweeteners. Dr. Oz talked about how artifical sweetners can cause one to gain weight. The explanation fit me to a T. You can read it here.
It was difficult to drink water all day and not have diet soda the first 2 months. I didn't realize what rituals surrounded my drinking of diet soda. Picking my child up from school I would take 24 ounces of diet soda to drink while I waited. Kids are in bed I'd have my "I'm off duty" cold diet soda. No little kids wanting to dip their lips in my drink. Once I got past the 2 month mark I've been fine with water. Occasionally I'll have herbal tea, but I'm not really a tea lover. Occasionally, I'll have some soda water with a twist, squeeze or some cranberry juice.
My sugar cravings are next to nil. It's a strange feeling for me. I use to seek out sweets and carbs like a drug addict seeks out drugs. Again I'm not even exaggerating. I've talked to many doctors over the years about it and got no answers or help in regards to it. Diet soda who knew?! I had candy stashes around the house to keep my husband and kids out of my candy. I'd get mean and defensive of these stashes if they were discovered. I moved them like a dog moves a bone when discovered. I didn't share and was insulted at the suggestion. I think "buy your own candy" was said a time or two over the years. It was the candy talking.
It wasn't until I wasn't eating candy that I found out how many stashes I had. I thought just one in the kitchen, but one night my daughter wanted a sweet and asked if I had anything. I checked my stash and said no. Then she said what about your other stash? I thought I don't have one, but then thought again. She followed me around the house and was shocked at my inventiveness. I had 5 areas that I stashed things in. It was a good night as she helped me clear them out. It was really only a matter of time before I probably would have eaten then all. I just had no craving and hadn't looked for them.
When someone wants to know what secret diet I'm on and how I've lost 55 pounds I say, "I know it will be disappointing to find out, but exercise. It really works. Damn it!"
As for diet I don't diet. I do watch my calories with a free account with Livestrong.com. Julian Michaels reminded me it's nothing special "calories in calories out." I can fill my whole daily allotment of calories with jelly beans if that's what I wanted to do, but I'll probably have a big stomachache. She has an awesome free podcast. Check it out on iTunes.
I try to eat more fruits and vegetables. Not rocket science we all should do this. I did find out I haven't eaten enough protein for years. So, I make sure I get enough protein every day. I make sure I eat 3 meals a day. Sometimes a small snack between meals. I don't snack often and I'm working on getting better at spreading out the food over the day. I seldom eat simple carbs in my evening meal. No potatoes, rice, bread, pasta kind of things. I don't crave them any more and I don't need them. I don't eat anything after dinner any more. I don't crave that evening ice cream like I did. Now I'm use to not having it.
I'm stronger. I'm lighter. I feel better. I look better. Everyday I strengthen my commitment to exercising for the rest of my life. Not because it needs to be done, but because it has to be done.
Jillian Michael's Podcast - Start From The Beginning
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I started listening to Jillian Michael's Podcast not because I particularly liked her, but I did like her no nonsense approach to fitness. She doesn't put up with whining and backs her exercise opinions up with facts. I started listening to her podcasts from the first one she did. I frequently listened to her podcasts when I worked out by myself. One tip keep a scrap of paper and pen around when listening. You'll want to take a note or two occasionally. I had my workout sheets in my storage clipboard that I'd take to the gym. In my clipboard I keep my workout sheets, a pen, hair ties, a tissue or 2 and chapstick.
It took me several months to get up to current on her podcast, but with every entry she would answer a question I had in the back of my mind. The first question I had was what sort of diet should I go on? Her answer don't go on a diet. Eat healthy, eat clean (organic when you can) and don't eat more calories than your body needs. Simple. I can do that. Sometimes I do feel like I've restricted myself too much and I feel a little crazy like there is nothing in the world I can eat. That's when I take a deep breath and get out an old Weight Watcher cookbook and make a few recipes. It reminds me that the world is open to so many possibilities. My latest recipes came from "Take-Out Tonight." I made 2 of the italian recipes. I took them into my trainer to see what she thought. She thought they looked good just watch the sodium.
My review of Jillian's Podcast is I like it. Her sidekick is a hoot and makes me laugh out loud. Keep a pen handy and enjoy.
It took me several months to get up to current on her podcast, but with every entry she would answer a question I had in the back of my mind. The first question I had was what sort of diet should I go on? Her answer don't go on a diet. Eat healthy, eat clean (organic when you can) and don't eat more calories than your body needs. Simple. I can do that. Sometimes I do feel like I've restricted myself too much and I feel a little crazy like there is nothing in the world I can eat. That's when I take a deep breath and get out an old Weight Watcher cookbook and make a few recipes. It reminds me that the world is open to so many possibilities. My latest recipes came from "Take-Out Tonight." I made 2 of the italian recipes. I took them into my trainer to see what she thought. She thought they looked good just watch the sodium.
My review of Jillian's Podcast is I like it. Her sidekick is a hoot and makes me laugh out loud. Keep a pen handy and enjoy.
"You cannot out-exercise a bad diet"
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This became obvious to me after about 6 weeks of exercising. I was working out so hard. I was sore and tired every week, but knew I was working toward getting stronger. I was putting all this hard work into exercising and felt I needed to respect the hard work through healthier eating. I knew it was time to start watching what I ate. I vowed I'd never go on a diet ever again. They just never work for me. Nothing makes me feel more oppressed than tightly controlling what I eat. I decided this go around that I would just tweak my current eating pattern. I did eat pretty healthy for the most part. I needed to do just a few things.
First off I found that I really don't eat enough on a regular basis. Years of being overweight made me feel I shouldn't eat much every day. Then I'd have one day that week where I'd eat too much. The doctor told me I was starving myself and my body was holding on to the fat.
Secondly I ate very little protein. I really didn't know this until my trainer told me that she wanted me to eat about 80g of protein and wanted me to use Livestrong.com to track my intact of food. I thought this would be good to make me eat enough every day. Never dreaming I didn't get enough protein. After my first week my trainer pointed out that I didn't even eat 25% of the protein I needed. I found it very difficult the first few months to eat enough protein. I got a protein powder that I added to a breakfast shake to get me close to eating enough protein. I started having a little cheese during the day. I started eating a handful of almonds or a sprinkle of sliced almonds on my cereal every day. I started putting chicken on all of the salads I ate. I started eating Greek yogurt, which has more protein. Now I don't use the protein powder any more. I am more intuned with eating protein during my day.
The third tweak was reducing my simple carb intact. I love candy, cookies, bread, rice, potatoes etc. I knew this was going to be my hardest hurdle. I crave simple carbs like a addict craves drugs or alcohol. I've talked with my doctor about this many times over the years with no real solution other than to just gut it out. Just don't eat them. That's all well any good until I'm cruising the kitchen in the background I can hear the sound track to the "Jaws" shark right before it attacks. Fortunately, for me I had quit drinking diet soda. I didn't know what a big affect it had on me and my craving for simple carbs. I never had withdrawals from candy, but I did have minor withdrawals from diet soda. It took me about 2 months to get past wanting one on a daily basis. When I quit wanting a diet soda that's when I realized that I had quit wanting candy on a daily basis. I didn't want candy at all. I didn't want bread, potatoes, rice or any other carb. My diet at that point consisted of mostly protein and vegetables with the occasional fruit. I was greatly relieved that I gave myself permission to have candy whenever I wanted it, but I didn't want it. Now come PMS week that's still a hard week. That's when having no candy in the house really pays off. I can gut it out for a week.
Fourth thing I do is common sense and that's make sure I eat enough vegetables and fruit every day. I've always eaten them, but I just make sure I eat enough. My motto is "Put it on a bed of lettuce." By lettuce I really mean a salad that usually consists of lettuce, tomato, cucumber, green onions, carrot, and avocado. Sometime I'll throw some cabbage in there if I have it. OH and let's not forget spinach. I almost alway have half lettuce and half spinach. If I roast a chicken I dice mine up and put it on my salad. I've put chili on a salad. I've found a lot of things go well on a salad. The salad really plumps up the meal for me. Makes them main course go further with less food.
The above picture is my favorite breakfast. I have it nearly every morning. 1/2 cup of Greek nonfat plain yogurt. Diced fruit usually strawberries, but apricots have been in season and they've been really good too. Then I'll have granola. Still trying to find the perfect healthy Granola. This one is Bare Naked Vanilla with almonds 1/4 cup. I do put a squirt of honey on the yogurt. The plain is just too sour for me. I've also found bite sized shredded wheat non frosted is really good instead of granola too.
First off I found that I really don't eat enough on a regular basis. Years of being overweight made me feel I shouldn't eat much every day. Then I'd have one day that week where I'd eat too much. The doctor told me I was starving myself and my body was holding on to the fat.
Secondly I ate very little protein. I really didn't know this until my trainer told me that she wanted me to eat about 80g of protein and wanted me to use Livestrong.com to track my intact of food. I thought this would be good to make me eat enough every day. Never dreaming I didn't get enough protein. After my first week my trainer pointed out that I didn't even eat 25% of the protein I needed. I found it very difficult the first few months to eat enough protein. I got a protein powder that I added to a breakfast shake to get me close to eating enough protein. I started having a little cheese during the day. I started eating a handful of almonds or a sprinkle of sliced almonds on my cereal every day. I started putting chicken on all of the salads I ate. I started eating Greek yogurt, which has more protein. Now I don't use the protein powder any more. I am more intuned with eating protein during my day.
The third tweak was reducing my simple carb intact. I love candy, cookies, bread, rice, potatoes etc. I knew this was going to be my hardest hurdle. I crave simple carbs like a addict craves drugs or alcohol. I've talked with my doctor about this many times over the years with no real solution other than to just gut it out. Just don't eat them. That's all well any good until I'm cruising the kitchen in the background I can hear the sound track to the "Jaws" shark right before it attacks. Fortunately, for me I had quit drinking diet soda. I didn't know what a big affect it had on me and my craving for simple carbs. I never had withdrawals from candy, but I did have minor withdrawals from diet soda. It took me about 2 months to get past wanting one on a daily basis. When I quit wanting a diet soda that's when I realized that I had quit wanting candy on a daily basis. I didn't want candy at all. I didn't want bread, potatoes, rice or any other carb. My diet at that point consisted of mostly protein and vegetables with the occasional fruit. I was greatly relieved that I gave myself permission to have candy whenever I wanted it, but I didn't want it. Now come PMS week that's still a hard week. That's when having no candy in the house really pays off. I can gut it out for a week.
Fourth thing I do is common sense and that's make sure I eat enough vegetables and fruit every day. I've always eaten them, but I just make sure I eat enough. My motto is "Put it on a bed of lettuce." By lettuce I really mean a salad that usually consists of lettuce, tomato, cucumber, green onions, carrot, and avocado. Sometime I'll throw some cabbage in there if I have it. OH and let's not forget spinach. I almost alway have half lettuce and half spinach. If I roast a chicken I dice mine up and put it on my salad. I've put chili on a salad. I've found a lot of things go well on a salad. The salad really plumps up the meal for me. Makes them main course go further with less food.
The above picture is my favorite breakfast. I have it nearly every morning. 1/2 cup of Greek nonfat plain yogurt. Diced fruit usually strawberries, but apricots have been in season and they've been really good too. Then I'll have granola. Still trying to find the perfect healthy Granola. This one is Bare Naked Vanilla with almonds 1/4 cup. I do put a squirt of honey on the yogurt. The plain is just too sour for me. I've also found bite sized shredded wheat non frosted is really good instead of granola too.
5 Temmuz 2012 Perşembe
Crock Pot London Broil From Crockin Girls
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| 1 - LONDON BROIL 1 - PACKET OF BROWN GRAVY MIX 1 - PACKET OF RANCH DRESSING MIX 1 - PACKET OF ITALIAN DRESSING MIX 1 1/2 CUPS OF WATER DIRECTIONS: PLACE LONDON BROIL INTO THE CROCK POT. IN A SEPARATE BOWL MIX WATER, GRAVY PACKET, RANCH PACKET AND ITALIAN DRESSING PACKET. POUR MIXTURE OVER LONDON BROIL. TURN CROCK POT ON LOW AND COOK FOR 6 TO 7 HOURS. THE GRAVY THIS RECIPE MAKES IS FANTASTIC! MY OLDEST DAUGHTER WHO HATES EATING ANY SORT OF MEAT. ATE TWO HELPING. THIS IS SURE TO BECOME A WEEKLY FAMILY STAPLE. | |
Crock Pot Cheesy Potatoe Casserole From Crockin Girls
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1 bag of frozen hashbrowns
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
Hollandaise Sauce and Eggs Benedict From Food Network
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Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
Perfect Omlet By Alton Brown
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Directions
Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
SLow Cooked Potatoes with Butter and Thyme From Food Network
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Ingredients
3 ounces bacon (about 5 slices)
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced
Directions
Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced
Directions
Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste
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