Honey Whole Wheat Apple Cinnamon Pancakes!

I wanted to find a new, fiber-rich, yummy breakfast item, and this is what I came up with!  Very tasty, and very filling!  Enjoy!!!  :)

2 cups whole-wheat flour
1 1/2 cups oatmeal
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 1/2 cups milk (can use buttermilk, too!)
3 tablespoons applesauce
2 eggs
3 tablespoons honey

Whisk dry ingredients together.  Add wet ingredients.  Mix well.  Let sit 10 minutes while you heat the griddle.  Spray the griddle with non-stick cooking spray.  Cook the first side until they start to look set, flip, cook the other side to a golden brown.  They are big, fluffy, and FILLING!  Top with fruit compote or cinnamon-applesauce, or use your favorite syrups.  Enjoy!!!

Summer Fun!!!

Now that summer is upon us in full swing, I decided I would share my tricks and tips that I use with my kids to make the best of the warm weather and extra time!


First, on days that it's just too scorching hot to go outside, my kids go stir-crazy!  Once chores are done and "electronic box" time is exhausted, I break out this fun little recipe!  Enjoy!


Edible Play Dough
1/2 cup powdered milk
1/2 cup powdered sugar
1/2 cup Karo syrup
1/2 cup peanut butter
Mix well.  Play with it like regular play dough, and enjoy eating your creations!  To store, just put it in a zip-lock bag!  SO quick, so easy, so fun!!!


On my days off (weekends---YAY!!!), I always try to find something fun to do outside the house for the kids.  Just playing outside, like running through the sprinklers, is reserved for weekdays.  So here are my tricks to finding fun things to do that won't break the family budget!


* Find out if your community has any free events, discount programs, etc.  My county has a list of free activities every Saturday!  I have taken my kids to an aquatic center and the dinosaur park for free so far!  My old community offered scholarships to children who qualified financially, and I was able to use these for swimming lessons, baseball, and dance lessons!  


* Do some research on places in your community that are fun and cost little to nothing.  We have an air force museum here that is free and always a lot of fun, and a historical fort located in a park where admission is only $1, and you can add canoeing for not much more!  This will always provide you with a quick "I'm bored" solution.


*  Do not discount your local park!  A picnic lunch with playing on the equipment for an hour afterwards is always a sure kid-pleaser!  As a bonus, many parks host activities for kids in the summer afternoons!


One of my favorite things to do is also to just look in my son's Boy Scouts handbook to see what he needs to pass off.  Often, there are ideas in there that the whole family can enjoy, and it carries the added bonus of counting towards his requirements!


I hope these ideas help other parents who are facing that age-old cry of summer, "I'm bored!"  If you have any other ideas, please feel free to share them in your comments!  Best of luck with your imps in the heat!!!  

Red Mush!

This was one of my grandmother's recipes.  It's a super-yummy Danish dessert that my cousins and I all grew up on and all still love and make for our own families.  It's a MUST on my Thanksgiving table.  Enjoy!!!


Red Mush (ie Grape Tapioca Pudding):


2 qts. (8 cups) grape juice
3/4 cup tapioca beads
Half & Half (or milk for a healthier version)


Pour juice into a pot.  (You can add sugar to the juice if you want it sweeter.)  Sprinkle tapioca beads over juice.  Let sit for 5 minutes.  Cook over medium heat until boiling, stirring constantly.  Remove from heat.  Cool 20 minutes.  Stir.  To serve, dish into a bowl and top with a little bit of Half & Half. 

Ex Recipes

One of the best things I got out of over a decade of failed marriage was a small collection of recipes that my ex-husband's mother and grandmother gave me. I decided to share the best of them on here for everyone to enjoy. :)

  YAKISOBA
 1/2 pound round steak
1 small cabbage, shredded
1 small green pepper cut in thin, small wedges
1 onion, cut in small wedges
1 large carrot, cut in thin strips
1 pkg. Yakisoba or Chukasoba stir fry noodles
1 bottle Ikari Tonkatsu cutlet sauce

 In small amount of oil in bottom of a wok, cook the round steak until the steak loses its color. Add all of the vegetables and cook to desired doneness. Stir often. While vegetables are cooking, place noodles in strainer and rinse with hot water. Let drain. Add noodles to cooked vegetables and meat. Stir well. Add cutlet sauce to taste. (Stir often, will burn on bottom.) Serve with rice.

FAVORITE BEEF STROGANOFF
1 pound round steak, cut in thin pieces about 1" (type and amount of meat can be varied, according to taste)
1 medium onion, sliced thin
Schilling minced garlic (equal to 1 clove)
1 can cream of mushroom soup
8 oz. sour cream
1 large can mushroom bits-do not drain
2 T ketchup
2 t Worcestershire sauce

 Brown steak in small amount of cooking oil. Add onion and cook for about 5 minutes, stirring occasionally. Add garlic. In bowl, mix soup, sour cream, mushrooms including juice, ketchup, and Worcestershire sauce. Add to meat and onions. Heat well. Serve over noodles.

  GERMAN PANCAKES 
6 eggs
1 cup milk
1 cup flour
1 tsp salt
1/4 cup butter

 Melt the butter in a glass pan in a 350* oven. Mix the eggs and milk, then add the flour and salt, mixing in well. Pour the egg mixture over the hot melted butter and bake for 20 minutes. Serve hot out of the oven.

CHEESE POTATO SOUP
 6-7 large potatoes
1 can evaporated milk
1 carrot
2 cups salted water
4 tsp chicken bouillon
3-4 cups cheese
1 cup water

 Peel and grate potatoes and carrot, then put into pot. Grate cheese and set aside. Prepare chicken broth in water and set aside. Add salted water to potatoes and carrot, and cook on high heat until potatoes are thick (about 15 minutes), stirring constantly. Add bouillon, canned milk, and cheese. Continue cooking until cheese is melted, then turn down heat and simmer for two hours, stirring occasionally.

TURKEY ENCHILADAS
 2 cans cream of chicken soup, undiluted
1 cup grated Mozzarella or Monterey Jack cheese
1 cup sour cream
3 cups chicken or turkey, cooked and chopped
Garlic salt to taste
Onion powder to taste
Salt and pepper to taste
1 cup sliced black olives
12 flour tortillas
1/2 cup grated Mozzarella cheese

 Make a sauce by mixing soup, cheese, and sour cream. Pour 1/3 of sauce into bottom of 9x13 baking dish. Mix turkey, seasonings, olives, and 1/3 of the sauce together. Put a small amount of turkey mixture in each tortilla. Roll and place on top of the sauce in the baking dish. Pour the remaining sauce on top. Sprinkle remaining cheese on top. Bake 350* for 20-30 minutes or until slightly browned.

WON TONS
 1/2 pound ground beef or leftover roast
Chopped green onions with tops
Finely grated carrot
Chopped water chestnuts
1 egg, beaten
Chopped bean sprouts
1 tsp soy sauce
chopped mushrooms
won ton skins

 Mix ingredients all together and put in won ton skins. Deep fry in oil until brown. Serve with seafood sauce.

SEAFOOD SAUCE
 1 cup ketchup
1 teaspoon lemon juice
2 teaspoons horseradish

 Stir together.

RICE KRISPIE ICE CREAM DESSERT
 1/2 cup brown sugar
1/2 gallon vanilla ice cream
1/2 cup margarine or butter
1 bag frozen sliced strawberries
1 cup shredded coconut
1/2 cup finely chopped nuts
1 pkg. Danish Dessert
6 cups rice crispies

 Mix together coconut, nuts, and rice crispies. Heat brown sugar and margarine until melted and well blended. Mix with rice crispies. Press half of mixture into a 9x13 baking pan. Top with sliced ice cream. Cover with the other half of rice crispie mixture. Freeze. Cut into serving-size pieces and serve individually with a topping of frozen sliced strawberries in Danish Dessert sauce.

My Fun, Unsavory Heritage

I was discussing with someone today our fun, unsavory ancestries. His are quieter, and probably a bit more unsavory than mine, but mine are fun and interesting nonetheless, so I figured I'd share some of them. It might shed a little light on the less fun aspects (read stubborn) parts of my own personality. ;) I am the descendant of members of the James gang for one (yes, the gang who rode and wrought havoc with the notorious Jesse James). My ancestors were fond of guns...and disobedience. They didn't often do as told. Another less-famous ancestor was hanged for being a horse thief. Apparently he was good at the disobedience, but a little less handy with the gun. And he got greedy...that's always a bad thing. I had one who was thrown in jail because he wanted to play cards on Sunday. Scratch that, not wanted...did. He was told to stop, and I imagine he just laughed...all the way to his cell. Not sure why he didn't just use the dang gun. Maybe he lost it in a hand? I am a descendant of the Booth family. Who comes to mind there? My infamous cousin, ole John Wilkes Booth, who was a little bit pissed off, used the gun, and shot Abraham Lincoln. Oops. I should also mention that my family has always been a little quick to temper, too. ;) I come from good stock, too, mind you. I had some very well-to-do ancestors who were plantation owners in Virginia...oh, yeah, they were slave owners, too...but I'm sure they treated their guys well! And me? Well, I learned a long time ago that I like guns, too, and that if needed, I will pull the trigger. There's a reason I don't keep one on me all the time, although I would love a job where I could just shoot someone if they piss me off. It must be in my blood. I have done stupid things, too, just out of stubbornness and disobedience. I was arrested for trespassing and breaking & entering, until it was discovered that I just had the wrong address. Oops. I double-check now before I forcefully enter a house. ;) I was only armed with a flashlight that time, though! It should have been a good tip-off, except the police out there also seem to enjoy the thought of shooting someone at random. Hey, we must be related!

Matters of the Heart

"I love you." Seems a simple enough phrase, no? I've been giving some thought to those three little words, and their meanings that they hold for different individuals in my life. I decided to collect my thoughts here.

From the moment my children were born, I knew that I loved them, although to be honest, sometimes it took a few days to really feel the connection with the little stranger sleeping on me. I never doubted my full devotion to them, and knew that the overwhelming feeling I had to be near them and to care for and protect them was love. I understood then just why someone would give up their own life for someone else. It is a very pure form of love. Now, with my children at ages 8, 5, and 2, I tell them often that I love them, and never forget that those words mean that I will always be there for them, and that I will forever be willing to sacrifice anything and everything for their well-being.

For my parents and siblings, "I love you" coming from me is a reminder that I am grateful that despite our differences, we remain family, and that our bond is that of blood. We have survived fights, divorce, death, estrangements...and through it all, when one of us reaches out for help, the others immediately throw out any and all available resources to pull through together. I would have been homeless during my divorce if my mother, whom I had not spoken to in nearly 4 1/2 years prior to my reaching out for help, hadn't realized this deep bond and opened her door to me and my children. I share that same drive to assist when my siblings come to me in need of food to help them get to their next paycheck. It's just what family does. No questions asked; no request refused.

I tell my closest friends that I love them, too, and that is my seal of my devotion to our friendship. There is nothing I would not do for those friends. Some friends in my life have come and gone, others have been fair-weather friends, but some are true friends, and those are the ones to whom I profess a love. Those are they who know my strengths and my weaknesses, and still accept me unconditionally. They are the ones I know I can turn to in my times of need and they will do everything in their power to help me, and they know that they can reach out to me, as well, and I will do anything to help them. They are they with whom hours fly and feel like only minutes when we are together. They are they who can pick up a conversation after a long period of time right where we left off and we are totally comfortable talking about everything, as well as with a silence that sometimes speaks more than words. My love for them is a platonic, unbreakable love.

Of course, these words generally bring straight to mind a romantic love. I have spoken them to a few different men in my life, but not every boyfriend I ever had was worthy of hearing those words from me, so some did not. As a teenager, I felt compelled to speak them as a way to make sure that my boyfriend knew I was wanting to be there with him. I learned quickly that such a thing does not work (the one time I tried it, I was dumped the same day). Next, I felt that I should use the phrase to solidify a sexual relationship (also does not work, especially when the heart simply isn't in it). After that, I became far more discretionary, and used it only with the man I married, and that didn't work out so well, either. Although I meant it at the time, circumstances changed my life path and also altered my emotions to where, although I "like" him as a friend and the father of my children, I do not love him in the romantic sense. I have since discussed this with someone with whom I entered a romantic relationship, and realized that I now am in tune with my emotions enough to realize when that emotion is present (and when it's not), and then am quick to voice it, while he disclosed to me that with him, love is something that must develop gradually and make him realize that he would do anything for the person that he professes it to before he could utter the words. Difference between male and female? Perhaps, but I think it is more a difference of background. I want always to have my romantic partners know where I stand in a relationship, so when I recognize that I am at that point, I voice it. He had been in situations where it was voiced, but not shown, so he must make sure he really feels it prior to voicing it.

In short, those are the four versions of love that my heart beats for: parental love, love for my family of origin, friendly (platonic) love, and romantic love. The same three words profess one of these four versions of the love that I feel toward certain individuals. I really enjoy the movie "Made of Honor" where the leading male character tells the leading female character, "You're an 'I love you' slut...you say it to everyone!" That about sums me up, too. I say it to many, but now when I say it, it is because it is true, and there is real meaning and emotion behind the words, even if the meanings and emotions vary slightly depending on the person to whom I profess the love. :)

Summer Storms

Last night I had the privilege of being out in one of nature's most perfect creations--the summer storm. Summer storms are a complete sensory experience, and combine the 4 elements perfectly. To understand the value of something we tend to take for granted, we need to explore our senses and the elements and how they all come into play in this grand display of the power of nature.

The four elements are air, fire, water, and earth. Air comes into play first, using a breeze or wind to usher in the storm and to keep it moving along. As the cooler air of the storm meets the warm stagnant air, fire makes its entrance, sending dazzling whips of lightning across the sky and to the ground, where it combines with earth to make the sound of thunder. Water pours from the sky as rain, and combines with earth to sustain it. All four elements are completely in harmony for the short duration of the storm.

But how do we fully experience the storm and all its wonders? It requires the use of every one of our senses. Smell--Close your eyes and breathe deeply the smell of the warm, damp earth. This is one of life's greatest simple pleasures. Sight--Open your eyes up again and watch as sheets of rain come to the ground and lightning dances across the sky. Simply take in the wondrous sights. Hearing--Listen to the rhythmic pattering of the rain on the earth, interrupted here and there by the boom of the power of nature made manifest in thunder. Taste--Turn your face up to the rain. Allow it to pour over your face. Either catch raindrops on your tongue, or lick them off your lips. Savor the flavor of the storm. Touch--Feel the cool wetness of the rain on your warm skin, and then notice the feel of the breeze as it glides over the water, cooling your body.

Allow yourself to experience all of your senses on alert and in harmony with the elements in the storm. Be a part of nature while you simply experience the storm. Done correctly, it is akin to a state of nirvana, or enlightenment. A total calm, a total peace, a reconnect with nature.

A Little Paganism is a Good Thing!

I have given much consideration to religion over the past 6 months (in the time since I left my ex-husband). I have decided that I am a neo-Pagan more than anything. I feel the same quiet peace just sitting out in the middle of the mountains that I did sitting in the Celestial Room of the LDS temple. So what, you may ask, is a neo-Pagan? Well, that encompasses many things. There is a basic belief in karma, that what goes around comes around, and threefold, nonetheless. There is also the belief in magick. Now, I used to place my belief in the priesthood, and have found it to not be a far leap to go to magick. The spells are very much like prayers, only you call upon the elements in addition to any gods/goddesses you'd like to appeal to. The one time I have done a spell, it was a protection spell for a friend who was thrown in jail under false allegations. For the duration of the spell, the power was knocked out in the house. Once I was done, it came back on. And my friend? Released the following day.

If you are still here and reading this, you must have an open mind. Thanks! That brings me to what I actually wanted to blog about. I have been learning about the powers of stones when they are used in healing. I'm experimenting on myself. I have been feeling the draw of the moonstone for a couple of months now. As I researched what the power of the moonstone is, it made sense to me. The moonstone is a woman's stone. When worn on a waxing moon, it is said to help bring love to the wearer, and when worn on a waning moon, it is said to assist in divination. It helps to even out emotions, and aids in regulation of the female menstrual cycle. Having gone through several job changes, a move, an eviction, another move, a separation, and a divorce in the past year, well...you can imagine how my emotions and my cycle were behaving! I was a mess! I am currently wearing the moonstone, and really, I feel a difference in my calm state of mind now, and those around me have noticed a difference. I plan to take my moonstone out under the Honey Moon (the full moon on June 15th this year) and cleanse it in mineral water under the full moon to restore it. It is really helping so far! I'm thrilled!

I have also researched amethyst, and have learned that it is a great stone for healing. A dear friend of mine is suffering severe and frequent migraines, and I am making her an amethyst necklace to help heal her. I am looking forward to seeing how it works for her!

As I learn more about the powers of nature around us (such as in the gemstones mentioned) I will add them to this blog so that others may see how they have worked for me, and will hopefully be able to use them to benefit themselves as well. :) Until then, may all of my readers enjoy good health and peace in their souls!

Irish Soda Bread for St. Patrick's Day

Here's a good, authentic Irish recipe for St. Patrick's Day!  It is great served with a hearty beef stew.  I got this particular one off food.com.

Irish Soda Bread

4 cups flour

1 1/2 teaspoons salt

1 teaspoon baking soda

2 cups buttermilk

Preheat oven to 375 degrees and grease a baking sheet or round pan.

Mix the flour, salt, and baking soda; add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass.

Knead on a lightly floured board for about 30 seconds, then form into an 8-inch round, about 1 1/2 inches thick.

Slash a large about 1/4 inch deep X across the top, and bake for 45-50 minutes, until browned and the X has spread open.

Cool on a rack, and then wrap in a slightly damp towel and let rest on the rack for at least 8 hours.

Story of Irish Endurance

With St. Patrick's Day just around the corner, I thought I'd share a story of endurance from my own Irish ancestry.  My ancestress Mary Rennie was born and raised in Ireland.  She married James Laird of Scotland, and they were early members of the LDS church.  They decided to come to America to join the other members of the church in Utah.  They packed up what little they could bring.  Mary's treasures were a new suit for James, a beautiful green gown for herself, and a precious baby's layette.  Their son, my ancestor Joseph Smith Laird, was only 7 years old at the time of this voyage.  They came to America by boat, then began the trek overland.  They had joined the ill-fated Willie Handcart Company, which started out too late in the year.  One of the jobs James was given during the trek was to help bury the dead.  Unfortunately, the going was so slow that rations were very scarce, and one morning James felt unable to carry out this duty.  Captain Willie gave James a handful of corn and requested that he eat, then come help bury those who had died during the night.  James looked at his family--his wife Mary, oldest son Joseph, and the other children (the youngest of whom was still an infant who was breastfeeding).  He knew they were hungry, too, so he gave them the corn and went to help.  He recorded in his journal that he was not unbearably hungry for the rest of the journey.  At one of the stops along the way, Mary knew she needed to buy a sugar teat for the baby, since her own milk supply had dried up from lack of nutrition.  To do this, she traded her precious baby's layette for a sugar teat from a captain's wife at the fort.  Treasure #1 of 3 gone.  After the ill-fated group arrived in Utah (and surprisingly, all of the family arrived alive), they settled in the valley.  Not too long afterward, one of the neighboring farmers decided to go on a mission, but didn't have clothes worthy of such a thing, so the Lairds gave him James' suit that brought from Ireland.  They were never repaid.  Treasure #2 of 3 gone.  As the saints built the Salt Lake Endowment House, the request went out among the members for help getting temple clothes.  Mary cut up her beautiful green gown to make temple aprons.  Her final treasure brought with her from Ireland was gone.  She had sacrificed all of her Earthly treasures, but did so without complaint.  More babies were born to the family, but sickness was very unkind in the valley, robbing the Lairds of nearly all of their children.  Mary eventually could no longer handle all of the deaths of her children, and her broken heart succumbed to the desire to join them in death.  Because of the family's endurance of unthinkable trials, however, a part of Tooele and a part of Box Elder County were settled by their descendants.  The LDS population in Utah would not be what it is now without these courageous souls who found their faith in Ireland and followed it to an unknown land, risking, and eventually losing, everything.  Their strong Irish blood runs hotly in my veins, and I am grateful for my Irish heritage, not just on March 17th, but every day.

New Year's Prayer

Now I Lay Me Down To Sleep 

I Pray The Lord My Shape To Keep. 

Please No Wrinkles, Please No Bags 

And Lift My Butt Before It Sags. 

Please No Age Spots, Please No Grays 

And as For My Belly, Please Take It Away. 

Please Keep Me Healthy, 

Please Keep Me Young, 

And Thank You Lord 

For All That You Have Done..

~Author Unknown

Muddy Buddies!

This is my 18-year-old brother's favorite Christmas treat.  :)  The recipe is adapted from chex.com, where there are LOTS of yummy things to do with that versatile little cereal!

You need:

9 cups rice or corn Chex cereal

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla

1 1/2 cups powdered sugar

Measure cereal into large bowl and set aside.

In microwaveable mixing bowl, microwave chocolate chips, peanut butter, and butter uncovered on HIGH one minute.  Stir.  Microwave about 30 seconds longer until mixture can be stirred smooth.  Add vanilla.  Stir.  Pour over cereal.  Stir until evenly coated.  Add powdered sugar.  Toss to coat.  Allow to cool.  Store in an airtight container.

Thanksgiving Kids' Craft

We all know the old stand-by that mommies around the country treasure--the hand print turkey!  I have expanded on that idea so Mom can have both the precious little hand print AND the sweet little foot print and finger prints to go with it!

You will need:

Construction paper of a light fall color (yellow/gold or light green works great!)

Paint

Smock to keep your little one *fairly* clean

SOAP!

Markers

Put smocks on all participating children.  To make the turkey, slather your little turkey's hand with a good "turkey" color (brown or red both look fantastic).  Help your child press his/her hand on the left side of the construction paper without too much smudging.  Head to the bathroom right away to wash off the paint before you wind up with a wall mural.  Next, it's time to make a cornucopia!  Without too much tickling (resist the urge!) slather a good cornucopia color (brown, red, orange) on the bottom of your little tickle-bug's foot.  Help your child press the right side of the construction paper to his/her foot (sideways) to transfer the foot print.  Carry the child in to wash off the foot right away to avoid perma-footprints on your floor.  Next, let your child dip one fingertip in a good fruit color (orange, red, green, yellow, etc) and press the finger print onto the construction paper just outside of the cornucopia where the toes side (opening of cornucopia) is.  Make a few finger print fruits of different colors.  Wash up again!  Put the construction paper up to dry.  When dry, your child can draw an eye, a beak, and feet on the turkey hand print and sign his/her name along with the year at the bottom.  Display the masterpiece for Thanksgiving and then put away with the baby book or in another safe place as a keepsake that will be "oooh"ed and "ahhhh"ed over for years to come.

Healthier Thanksgiving Recipes!

I LOVE Thanksgiving!  The food, the memories, the sitting and eating with family until we're as stuffed as the turkey was!  However, with being a Prediabetic and trying to lose weight, I can't indulge the way I have in the past, so I've been looking for good, healthy versions of my favorite Thanksgiving foods.  Here are three of the yummy made-over recipes I've found.  All recipes are taken from EatingWell.com.  Happy Cooking!

Green Bean Casserole

Ingredients

• 3 tablespoons canola oil, divided
• 1 medium sweet onion (half diced, half thinly sliced), divided
• 8 ounces mushrooms, chopped
• 1 tablespoon onion powder
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground pepper
• 2/3 cup all-purpose flour, divided
• 1 cup low-fat milk
• 3 tablespoons dry sherry, (see Ingredient Note)
• 1 pound frozen French-cut green beans, (about 4 cups)
• 1/3 cup reduced-fat sour cream
• 3 tablespoons buttermilk powder, (see Ingredient Note)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Preparation

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Tips & Notes

• Ingredient notes:
• Don't use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
• Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Nutrition

Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrates; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium.

Nutrition Bonus: Calcium (16% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 fat

Maple-Roasted Sweet Potatoes

Ingredients

• 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
• 1/3 cup pure maple syrup
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Nutrition

Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fat

And, of course, the TURKEY!

Herb-Roasted Turkey

Ingredients

• 1 10-12-pound turkey
• 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces
• 3 cups water, plus more as needed

Preparation

1. Position a rack in the lower third of the oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
3. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
4. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

Tips & Notes

• Make Ahead Tip: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer

Nutrition

Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g added sugars; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium.

Exchanges: 3 1/2 lean meat

Perception is Reality

While I was in college, I had a professor whose mantra was "perception is reality."  Nearly all of the lessons he taught us came back to this simple truth.  I had a recent run-in with this idea in my own reality that I thought I should share in case someone else has the same problem I had. 

Over the past year, I have dealt with many hardships.  My husband has lost his job 4 (yes, FOUR) times in the past 12 months, and now is working for only $9 per hour to support our family of 5, so finances have been front and center in my mind for a year now.  In addition to that, I was cited in October for driving without proof of insurance, and was sentenced to a $900 fine, 40 days in jail, and a suspended driver's license.  My only break was that the judge suspended $500 of the fine and the jail time upon my meeting all the conditions of my 1-year probation.  This left me feeling helpless and picked on since my only crime was in being too poor to pay the car insurance bill.  Add to this unresolved issues from a year ago where my mother-in-law came to my home, accused my husband of unspeakable (and untrue) atrocities, and then proceeded to attack me about it online, going so far as to threaten us with having the police take away our children (for which I consulted a lawyer, who said she didn't have a leg to stand on), and you can imagine the negative feelings that were building up inside of me.

Yesterday I hit a low point.  I was in the shower, thinking about Thanksgiving, and all of the negativity finally boiled over.  I found myself in tears, unable to function, believing all of those voices that I've heard from others over the past year who have told me that I'm a no-good, lazy, indecent, stupid, heathen criminal who is going to Hell, who is unworthy of time or help, and who basically doesn't deserve the air that I breathe.  I perceived all of these to be correct.  How could they not be?  They had been spoken by bishops, by family, and by the criminal justice system.

I put out an unusual status message (for me) on Facebook relating my perception, and the response was overwhelming in the other direction.  I was reminded that I am a strong, loved, supported individual with a good education and a loving family, and that while I've been going through some hard times, they do not reflect on who I am and have no bearing on my reality.  I was counseled to look deep within myself, to where my own reality resides, and when I did so, I found that inner strength that they were assuring me was there.

Deep within myself, I am a warrior--a defender of family and self who has thick armor and a just heart.  I am supremely compassionate and will nearly always put others before myself.  I am a wise sage, both by learned knowledge from my educational background and by acquired knowledge from my (not always pleasant) life experiences.  I love deeply, serve selflessly, and defend what I know to be right and true.  This is my reality.

It was an eye-opener to see just how perception can cloud reality and how the two can be so entirely different.  I am so grateful to have family and friends who can see beyond the fog and remind me that my inner vision is so perfectly clear that the reality can overcome the perception.

Soft Autumn Sugar Cookies

 












1 cup butter

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon pumpkin pie spice

3/4 cup sour cream

Preheat oven to 400*F.  Beat butter, sugar, eggs, and vanilla.  Mix the dry ingredients together.  Add dry ingredients to sugar mixture, alternating with sour cream.  Chill 2-3 hours.  Roll out and cut into desired shapes.  Bake 10 minutes.  Cool on wire racks.

For frosting:

1/2 cup butter

Dash of salt

5 teaspoons milk

4 cups powdered sugar

1 teaspoon vanilla

Mix together and spread on cooled cookies.

Ghoulishly Fun Recipes

Witches' Brew

You need:

1 envelope grape cool-aid mix

1 envelope orange cool-aid mix

2 cups sugar

3 quarts cold water

1 liter ginger ale

1 disposable glove

Red food coloring

Rubber band

1. To make a frozen bloody hand, wash a disposable glove, fill with water, add a few drops of red food coloring, and seal with a rubber band. Freeze until hard.

2. Stir together grape cool-aid mix, orange cool-aid mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Dirt Trifle

You need:

1 pkg. brownie mix plus ingredients to make brownies

1 3/4 cups milk  (1% for lower-fat dessert)

2 small boxes chocolate instant pudding  (sugar-free has fewer calories)

8-oz. tub cool-whip (try sugar-free or low-fat for a healthier treat)

Oreos

Gummy worms

1.  Prepare brownies according to package directions.  Cool thoroughly.

2.  In a bowl, mix pudding mix into milk until mixture begins to thicken.  Fold in cool-whip.

3.  Cut brownies into 1-inch cubes.  Place cubes in bottom of trifle bowl.  Top with half of the pudding mix.  Crush oreos over pudding mix.  Sprinkle gummy worms over oreos.  Crush more oreos over gummy worms.  Top with other half of the pudding mix.  Crush more oreos over the top.  Chill 30 minutes before serving.

Hot Spiced Cider

You need:

3 1/2 quarts apple cider

2 cinnamon sticks

1 package (3 ounces) cherry-flavored gelatin

In a 4-6-quart slow cooker, add cinnamon sticks to apple cider and stir.  Heat on high heat 3 hours.  Stir in gelatin.  Leave on high heat 1 more hour, until gelatin dissolves, stirring once or twice.  Turn on low heat to keep warm.  Remove cinnamon sticks before serving.  Makes 10-15 servings.  For a more intense cherry flavor, add an additional package of gelatin.

Recipe taken from 101 Things To Do With A Slow Cooker by Stephanie Ashcroft and Janet Eyring, page 18.

My New Healthy Lifestyle!

A year ago, I was at a lower weight, but had just come out of an extremely Diabetic pregnancy, and my blood pressure peaked at 170/120.  I was drinking about 32-44 ounces of diet caffeinated soda per day and not exercising at all.  Every chance we got, we were eating fast food or buying sugary treats to enjoy.  What happened after that is no surprise.  I gained about 30 pounds, went on an awful blood pressure medication, and started to feel the effects of high blood sugars again (although I didn't check my levels).  I was dehydrated and stressed out.

Now I'm off my blood pressure medication with normal blood pressure levels.  I'm starting to make a dent in my weight loss, and I look better and feel better.  What did I do to make the difference?  Here's the step-by-step changes I made to my lifestyle.  I feel so much better and don't ever want to go back to my old destructive habits.

April, 2010--Joined the local aquatic center for its gym membership benefits.  Started spinning once or twice a week for 20-30 minutes.  Stopped blood pressure medication, although the levels were still a little bit high.

May, 2010--Tried Zumba classes at the aquatic center.  LOVED it.  Started taking Propel fitness water to drink for a healthier drink option.  Invested in some good workout clothes.

June, 2010--Made Zumba a weekly habit.  Worked out once a week for an hour.  Stopped the weight gain.

July, 2010--Switched to water instead of Propel.  No calories, healthier option.  Switched all our grains to whole grains.  Blood pressure levels nearing normal.

August, 2010--Increased Zumba to 4 times per week for an hour each time.  Increased fresh fruits & veggies, decreased fatty meat and sugar.

September, 2010--Gave up soda.  Blood pressure levels are normal.  Weight is going down.  Going in to the doctor for annual Diabetes screening and weight management consultation.

So, basically, it's been little steps over 5 months that are starting to yield awesome results.  Now I love discovering healthy new recipes and I look forward to (and really enjoy) exercising.  :)

Kraft's Chicken Vegetable Marinara

I subscribe to the Kraft Food & Fun magazine, and when I got this Fall's issue, I found this little gem of a recipe.  It's under 500 calories per serving, and it smells so wonderfully fragrant while cooking!

Prep:  15 minutes

Total:  55 minutes

Makes:  4 servings, 1 3/4 cups each

What you need:

2 slices Oscar Mayer bacon, chopped

1 lb. boneless skinless chicken breasts, cut into 1-inch chunks

2 tsp. dried oregano leaves

3 large carrots (1/2 lb.), diagonally sliced

3 cups fat-free reduced-sodium chicken broth

1 jar (14 oz.) marinara sauce

2 cups multigrain rotini pasta, uncooked

2 zucchini, quartered lengthwise, cut into 1/2-inch-thick slices

1/2 cup Kraft 2% Milk Shredded Italian Three Cheese Blend

Make it:

Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp.  Use slotted spoon to transfer bacon to medium bowl, reserving 2 tsp. drippings in pan.  Add chicken and oregano to drippings; cook and stir 4 min. or until chicken is no longer pink.  Add to bacon; set aside.

Add carrots to saucepan; cook and stir 2 min.  Add broth, marinara sauce and pasta; stir.  Bring to boil on high heat; simmer on medium-low heat 12 min.  Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until pasta and vegetables are tender and chicken is done.

Top with cheese.

Calories 490, fat 11g (sat 3.5g), chol 80mg, sodium 1140mg, carb 51g, fiber 9g, sugars 13g, protein 47g, vit A 250%DV, vit C 50%DV, iron 20%DV

Recipe taken from Kraft Foods Food & Family magazine, Fall '10 issue, page 11.

You can find more awesome recipes from Kraft on http://www.kraftrecipes.com

Quick Healthy Breakfasts!

With back-to-school time here, it's important to get our families good, healthy breakfasts in record time.  This is a daunting task for the unprepared, but with a little preparation, it's really quite easy and rewarding!  Here's a sample list for an entire week's breakfasts, with shopping list!  This is what I do with my family.

Buy (on Saturday before the week begins):

Healthy, whole-grain cereal (ie Multigrain Cheerios)

Gallon of milk

Old-fashioned (NOT INSTANT) oatmeal

Raisins

Craisins

Light Margarine

Sugar-free preserves (your favorite flavor)

2 Dozen Eggs

Whole-wheat flour (PANTRY STAPLE)

All-purpose flour (PANTRY STAPLE)

Applesauce

Pancake mix (buckwheat is healthier)

Ground turkey breast

Pure Maple Syrup

Poultry Seasoning

Extra-Virgin Olive Oil (PANTRY STAPLE)

Sugar (PANTRY STAPLE)

Salt (PANTRY STAPLE)

Black Pepper (PANTRY STAPLE)

Whole Wheat English Muffins

Shredded Cheddar Cheese

Cinnamon (PANTRY STAPLE)

8 McIntosh Apples

Baking Powder (PANTRY STAPLE)

SATURDAY NIGHT (Prepare Make-Ahead Waffles & Oatmeal):

WAFFLES:

Whisk together in a large bowl:

* 1 cup whole-wheat flour

* 3/4 cup all-purpose flour

* 1 tablespoon baking powder

* 1 tablespoon sugar

* 1/2 teaspoon salt

Whisk together in another bowl:

* 3 eggs, well beaten

* 1 cup applesauce

* 1 1/2 cups milk

* 1 tablespoon cinnamon

Make a well in the center of the dry ingredients, and pour in the wet ingredients.  Gently whisk together until batter looks pebbled.  Spoon 1/2 cup batter onto well-greased hot waffle iron.  Spread evenly, and cook (closed) until waffle is golden brown.  Repeat with rest of batter.  Let waffles cool, and seal in freezer-safe ziploc bags (the big ones).

OATMEAL:

* 3 cups old-fashioned oatmeal (NOT INSTANT)

* 3 cups milk

* 4 cups water

* 1/2 cup brown sugar

* 1/2 cup raisins

* 1/2 cup craisins

* 1/2 teaspoon salt

Instructions:

Combine the oatmeal, milk, and water in a large, deep saucepan and bring to a boil over medium-high heat.  When it boils, quickly turn the heat down to very low.  Stir in the brown sugar, dried fruits, and salt and cook at a low simmer for 15-20 minutes, or until very thick and creamy.  Stir often to prevent the bottom from scorching.  Cool completely and refrigerate in individual re-sealable containers to reheat on Tuesday.

SUNDAY BREAKFAST (SUPER-SIZE HEALTHY BREAKFAST SANDWICHES):

Sunday is usually a calmer morning around here, so I make a good breakfast then.  This recipe is adapted from Rachael Ray's recipe.

Ingredients:

* 2 tablespoons Extra-Virgin Olive Oil

* 1 pound ground turkey breast

* 1/4 cup pure maple syrup

* 1 tablespoon poultry seasoning

* Salt and Pepper

* 8 eggs (or use just the whites for a healthier meal)

* 1/4 cup milk

* 4 whole-wheat English muffins

* 1 cup shredded cheddar cheese

Optional Toppers:

* Thinly sliced apple

* Tomato slices

* Sliced Dill pickles

Instructions:

Preheat the broiler.  Preheat a large nonstick skillet over medium heat with 1 tablespoon of the olive oil, once around the pan.  In a mixing bowl, combine the ground turkey, maple syrup, poultry seasoning, salt, and pepper.  Form 4 large, thin patties and cook 10-12 minutes, turning once.  Remove and reserve.  Add the remaining tablespoon of olive oil to the skillet.  Beat the eggs with milk, salt, and pepper.  Pop the split English muffins under the broiler to toast when you add the eggs to the skillet.  Scramble the eggs until they are done to your taste, and remove the muffins from the oven when nicely browned.  Top each muffin bottom with a sausage patty, one fourth of the eggs, and 1/4 cup of the cheese.  Place the sammies without their tops under the broiler for 1 minute to melt the cheese.  Top with any toppers you would like, or just set the tops in place and serve.  Serves 4.

MONDAY BREAKFAST (CEREAL):

Cereal is the quintessential go-to quick breakfast, and the whole grains give a great start to the day.  Just watch your portion sizes!

TUESDAY BREAKFAST (OATMEAL):

For instant, healthy oatmeal quickly, get the pre-made oatmeal that has already been refrigerated in individual portions out of the fridge.  Warm in the microwave, and serve with extra milk.

WEDNESDAY BREAKFAST (WAFFLES):

Get the whole-wheat apple cinnamon waffles out of the freezer and toast them.  Spread fruit preserves over them or drizzle with maple syrup to serve.

THURSDAY BREAKFAST (EGGS):

Preheat skillet over medium-high heat with some light margarine to just coat the skillet.  Beat as many eggs as your family will eat with some milk.  Season with salt and pepper.  Pour eggs into skillet, and scramble.  Once eggs are almost set, sprinkle with shredded cheddar cheese.  Serve warm with ketchup or salsa.

FRIDAY BREAKFAST (CEREAL):

It's great to end the week the same way you began the week--with a quick, whole-grain breakfast of cereal.

SATURDAY BREAKFAST (APPLE FLAPJACKS):

I grew up having pancakes for breakfast on Saturdays.  I love the tradition, and found this healthier version from Rachael Ray, which I have adapted here.

Ingredients:

* 8 medium McIntosh apples, peeled, cored, and diced

* 1/2 cup apple sauce

* 1/4 cup water

* Cinnamon

* 3/4 cup pure maple syrup

* Nonstick cooking spray (as needed)

* Pancake Mix (Buckwheat is healthy and great here)

Instructions:

Preheat oven to 150*.  Combine the apples, applesauce, and water in a medium sauce pot.  Add cinnamon to taste, and cook until the apples break down and become a chunky sauce, 12 to 15 minutes.  Stir in the maple syrup and reserve over low heat.  While the apples are simmering, preheat a griddle or large nonstick skillet and coat with cooking spray.  Mix up the pancake batter and make 8 pancakes, keeping the finished pancakes warm in the oven.  When the pancakes are ready to serve, layer two flapjacks with lots of homemade apple-maple sauce on each plate.  Serves 4.