Cookbook Fanatic

Start a Recipe Blog

2009-08-24T12:47:00.002-05:00

Do you love to cook? Are you looking for an internet based business idea? Combine the two!

I want to let you know about Just Add Sweat and a great eGuide they’ve released catering to people who are interested in cooking, recipes and making some money on the internet. Tools for starting a Recipe Blog.

JoAnne Wescott and Nicole Dean are two great business owners who are sick of the hype and just want to offer real information on making money using real business models. There’s a quote on their website that really does a great job of defining their whole concept:
"Genius is one per cent inspiration and ninety-nine per cent perspiration." - Thomas A. Edison

After reviewing their ‘How to Start a Recipe Blog for Fun and Profit’ Guide I highly recommend it. It’s great for someone who’s interested in starting a business based on his or her love of cooking.

Of course, as with any JustAddSweat guide, the only thing you need to add is your own hard work and sweat!

What it covers:
· Definition of a blog.
· How you can make money blogging.
· How to choose your market and set up your blog.
· What to blog about.
· How to get traffic to your blog and make money.

There is real value in this product and for one great price you get a 35-page eGuide, a SweatStory Success interview, audio blog tips, bonus Time Management Guide and a 2007 Blogging Calendar.

Check it out for yourself, right here:
Tools to Start a Recip Blog

2009-04-14T12:31:00.002-05:00

When was the last time your family had a meal together? I don't mean sitting in the car munching on burgers from the drive-through. I mean sitting down at the table and sharing a home-cooked meal.

If you can't remember when you last enjoyed a family dinner, make plans to have them more often. Experts have found - and continue to discover - plenty of benefits for both children and adults when families have dinner together at least three times a week.

I know...I know, it's not always easy, so
click here if you need help with meal planning and grocery shopping.

Here are 10 reasons why you should have family meals more
often:

Good For The Body

1. When families eat together, everyone tends to eat healthier. People who have frequent family meals consume more calcium, fiber, iron, and vitamins B6, B12, C and E. It could be because home-cooked meals are healthier than fast food and restaurant meals. (Source: Archives of Family Medicine)

2. Children tend to eat more fruits and vegetables when they frequently have dinner with their families. They also tend to eat fewer snack foods. (Source: American Dietetic Association)

3. Children in families who eat dinner together are less likely to be overweight (Source: Archives of Pediatrics & Adolescent Medicine). This makes sense, given the findings in #1 and #2 above.

Good For The Brain

4. Children from families who eat meals together get better grades than their peers who don't have lots of family meal times (Source: Lou Harris-Reader's Digest National Poll).
So family dinners are not only good for the body; they're also good for the brain.

5. When families eat together frequently, children have better language skills compared to kids from families who don't have family mealtimes often. (Source: Harvard
University)

Good For Emotional Health

6. Children of families who eat together report feeling happier and are more optimistic about the future, than their peers who have infrequent family meals. (Source: Lou Harris- Reader's Digest National Poll)

7. Teenagers are less likely to use drugs, smoke, and drink alcoholic drinks, when their families eat together regularly. (Source: Columbia University)

8. It may come as a surprise, but among Moms who work outside the home, those who have family mealtimes reported feeling less stress than those who had family dinners less often. (Source: Family and Consumer Sciences Research
Journal)

9. The more often teen girls had meals with their families, the less likely they were to have symptoms of depression and suicidal behaviors. (Source: University of Minnesota)

Good For Family Bonding

10. Eating together gives family members the chance to communicate and build relationships, something that both adults and children appreciate very much. (Source: Nutrition Education Network of Washington & Oprah Winfrey's "Family Dinner Experiment")

Hopefully these reasons motivate you and your family to try and eat together more. We're all busy with after-school activities, sports and our own activities. But as the list above shows, family meals are worth every effort we put into them.

It helps to plan ahead that way y0ur not scrambling to get dinner ready or panicking because we don't have all the ingredients we need.

To make it easier to get the family around the table with a home-cooked meal, check out Dine
Without Whine's menu planning service. It cost just a penny to try it out!

Discount Code/ Black Friday

2008-11-28T00:01:00.000-06:00

I have just been notified that Dine Without Wine will be offering discounts on Friday and Monday.
If you have been hesitant about checking out their great products, now is the time to take advantage.
Go Here
Dine Without Whine
and here are your codes

1.) 25% Off a 6 or 12 Month Membership
Coupon code: GIVETHANKS

2.) Lifetime Membership for Only $85 (Save $54.95)
Coupon Code: LIFETIME85

Blogger Holiday Cookie Party

2008-11-27T08:16:00.003-06:00

Who doesn't like a cookie party. My mom, sisters and I get together and bake cookies every years. While although this cookie may not seem holidayish. It has been my favorite since my Grandmother started making them many, many years ago. It is an awesome variation of the rice krispy treat.

Butterscotch Krispies

1 bag butterscotch morsels
1 cup peanut butter
6 cups rice krispies

Melt morsels and peanut butter together. Mix with rice krispies and spread into a 13x9 pan. And your done. Tasty and fast - you can't beat that.

Be Thankful

2008-11-27T06:00:00.000-06:00

Thanksgiving In America - Today we see the history

When people think of Thanksgiving, most remember the story of the Pilgrims and the Indians at Plymouth Rock. The Pilgrims first arrived in America on December 11, 1620, not prepared for the winter they were about to face. Out of the 102 who arrived on the Mayflower, forty-six of the people died during the first few months. Despite the devastation, they had a good harvest, partly in thanks to the Indians who lived nearby.

They had a traditional British Harvest Feast in thanks to God for surviving and the blessings of provisions that would see them through the winter. In contrast to our modern Thanksgiving menu, they actually had more meat than vegetables, including venison, fish and wild foul, which may or may not have actually been turkey. They probably didn't have much in the way of desserts, as they didn't have a lot of flour or sugar on hand. They probably had some fruits and corn. Instead of pumpkin pie, they probably had boiled pumpkin. The first Thanksgiving feast lasted for three days.

Thanksgiving was not an annual event in the U.S. for many years. In 1623, there was a drought and instead of having a celebration, the Pilgrims held a prayer service. When their prayers were answered the next day, they invited their Indian friends to join them in another Thanksgiving observance.

June 20, 1676 was celebrated as a day of Thanksgiving in Charlestown, Massachusetts. However this was very different than the first Thanksgiving. This was to celebrate a victory over the Indians. Another victory, this time over the British, was celebrated in October of 1677 by all of the thirteen colonies. George Washington established the first national Thanksgiving day in 1789, however not everyone thought it was a good idea, including Thomas Jefferson.

It wasn't until 1863 that what we know as our modern Thanksgiving came into being. Sarah Josepha Hale decided to promote Thanksgiving in her magazine, Boston Ladies' Magazine and in Godey's Lady's Book. She also wrote letters to different governors and presidents. Abraham Lincoln finally established Thanksgiving as the last Thursday in November. The date was changed a few times (to the third Thursday), but in 1941 was finally established on its current date, the fourth Thursday in November.

Over the years, it has drifted away from its original focus on being thankful. It has become a day to eat and watch football. While those aren't bad things, it is good for people to take the time to actually be thankful for their blessings.

I am Thankful for my readers and passerby's to this blog. Thank you.
I am Thankful for my family and friends and their support.
I am Thankful to all those that have given me free or paid information that has helped me in my online journey.
I am Thankful for my struggles, without them I forget to appreciate what we do have.

What can you be thankful for?

Leftovers

2008-11-26T08:00:00.001-06:00

It never fails that on Thanksgiving, our eyes seem to be bigger than our stomachs. We have to do jumping jacks or wait another day to eat more of that scrumptious meal. Even when our eyes are screaming “just one more bight”, our bodies are telling us “There’s not room for even one more crumb.” Ah the drama that goes on within us when it comes to food. So, how do you make sure the Thanksgiving Day leftovers are safe to eat tomorrow?

Most people think that food will keep as long as they need it to thanks to the miracle of refrigeration. Unfortunately, that is not so. Food has to be properly stored after dinner so that it is fit to eat the next day. Here are some guidelines for handling those turkey day foods so that they are fit to eat another day.

First of all, leftovers do not have an indefinite shelf life. Usually the sour smell or the sight of fuzzy stuff on the inside of the container alerts us to the fact that something’s rotten. As a general rule, leftovers kept in the fridge more than four days pose a potential poisoning hazard to whoever eats it.

Bacteria are small little guys that no one can see with the naked eye. Condensation buildup on the inside of a container can cause bacteria to grow. Despite the fact that the food doesn’t smell, the age of the leftovers makes them dangerous.

During the Thanksgiving holiday, a little food poisoning can ruin the entire weekend. Once food is cooked and ready to eat, don’t let it sit more than a couple of hours at room temperature. Some wait until they are ready to turn in for the night to clean things up but by then, the food has sat too long without refrigeration and the chance of harmful bacteria growth is extremely high.

If you are brave enough to bake the bird with stuffing inside, remember to remove the stuffing before storing the turkey in the refrigerator. With the stuffing still inside, the food will take too long to cool or will cool unevenly. The inside cavity of the turkey will remain warm and ripe for harmful bacteria to grow.

Containers used for storing gravy, rice, vegetables, and other side dishes needs to fit the amount of food inside of it. For instance, you wouldn’t store a cup of rice in a half gallon container even if it was the last one left. The rice would survive better wrapped in aluminum foil. The less air you have inside the container, the better for all concerned. Also, leave room around the outside of the container for air to flow and evenly cool the contents.

Eating turkey and stuffing the next day is even better than on Thanksgiving Day. In order to make sure everyone gets a belly full and not a belly ache, store your leftovers in a safe manner. You’ll be glad you did.

Time to Think Dessert

2008-11-25T15:45:00.002-06:00

A meal is never quite finished until dessert is eaten. On Thanksgiving that is especially true seeing as there are so many delightful dishes to choose from.

Here are some ideas for Thanksgiving desserts your family will love.

The first dessert everyone looks forward to is pumpkin pie. Pumpkins are a favored item during the autumn season. If you have time, fresh pumpkin can be used for the pie. Don’t sweat it if you have to use canned pumpkin. The family will forgive you. Besides, you won’t have to worry about removing all of those stringy fibers.

Did you know that pumpkin is good for more than pie? Use it in muffins with some raisins. Pureed pumpkin can be used to make a pudding type dessert covered with a dollop of whipped cream and cinnamon.

Pumpkin bread is also scrumptious. You won’t even know it contains pumpkin. The sweet bread can be drizzled with a confectioner’s sugar or a lemon glaze or eaten plain, whichever you prefer.

Many fancy sweet potato pie to pumpkin pie. Sweet potatoes go for around twenty-five cents a pound at Thanksgiving so pie bakers can stock up. Sweet potato pie is a long standing tradition in many households for Thanksgiving dinner. Spiced up with nutmeg, cinnamon, and lemon extract, a good sweet potato pie won’t be around for very long.

Another favorite is apple pie. Apples of all varieties are plentiful for the choosing at this time of year and several types make great pie fillings. Granny Smith apples are a favorite because they hold up well when cooked. They are a bit tart so a sweeter apple in the mix cuts the sour taste of these particular apples. Some suggestions for a more sugary taste are: Gala, Jonathan, or Fuji. Less sugar is needed in recipes when the apples are sweeter.

Apple pies can have a crumb topping like Dutch apple pie or a flaky butter crust. Canned pie filling can be used in a pinch, but it is definitely not as good as one you create yourself from fresh apples.

This year, give yourself a wee-deserved break. Try a few no-bake desserts to supplement the pies, sweet breads and muffins. Pudding is great for the kids. Vanilla or butterscotch instant pudding complements the pumpkin bread you worked so hard to make. Ice cream is the ultimate no-bake dessert. A la mode goes with all pies and cakes on the menu.

What are you fixing to satisfy that sweet tooth this year at Thanksgiving dinner? Add a few easy dessert ideas to the family recipes and make the job easier for you, but still sweet for everyone else.

There not just side dishes anymore

2008-11-25T07:41:00.004-06:00

Thanksgiving Sides with Flavor

We all look forward to eating dinner with friends and family on Thanksgiving Day. The center of the table is saved for the turkey, but it is not the piece de resistance. The supporting players on the table are what we all want to savor. Here are some ideas for making your turkey day sides irresistible.

What about the spices? Spices get our blood boiling, sometimes literally. It is said by nutritionists that eating spicy foods increases our metabolism. We need that on Thanksgiving Day when we tend to eat everything in sight.

One zesty spice is crushed red pepper. You can create your own by stripping the seeds out of hot peppers. It is the seeds that create the mouth meltdown anyway. These yummy seeds go well in or atop sausage stuffing.

Cinnamon and nutmeg are also great for adding flavor. We usually see them as a part of desserts, but they can also sweeten our side dishes. Add both to a bowl of candied yams or carrots for a different treat this year.

Herbs, especially fresh herbs, taste great on vegetables. Blend a few in with the mashed potatoes. Combine your potatoes with garlic and melted butter for a heavenly taste. Thyme or dill added to a cream sauce provides tasty coverage for fresh green beans or asparagus spears.

Instead of using plain water to cook rice dishes, add some bouillon cubes and fresh herbs to the water. While the rice cooks, the herbs infuse flavor through each piece. This also works great when steaming vegetables and boiling potatoes.

We add sage to the turkey for dressing it, but it can also be added to the stuffing. A hint of sage and cracked black pepper in cornbread stuffing complements the turkey and the gravy. All of the spices that you use on the turkey will end up in the essence in the bottom of the roasting pan. Add this concentrated bit of flavor to the gravy to liven up the taste.

What are you planning to complement the turkey on Thanksgiving Day? Whatever side dishes and salads you choose to serve, be sure that they are as good as they can be. Instead of the same old tastes, add a new sensation with a sprinkle of spice. It’ll wake up the taste buds and your guests.

What you don’t want to do when it comes to adding flavor to your side dishes is overdo it. Too much overshadows the natural taste of the food that everyone loves. Remember, herbs and spices are meant to enhance food without taking away from its original flavor.

Friday Herb Fun Day - Marjoram

2008-11-21T08:00:00.000-06:00

Marjoram: A “Major” Health Benefit

Native to the Mediterranean region, marjoram grows primarily in Sicily, and one of its cities, Marjoram, is named after it. The residents of Marjoram hold the belief that marjoram had the power to banish sorrow. In addition, marjoram has sacred associations in the Hindu religion and was found to be of considerable use in the middle Ages, especially to preserve and disinfect meat that was less than fresh.

Because marjoram is considered to have the most fragrant essential oil among all herbs, it is widely used in aromatherapy, and also as a warming and soothing message oil to provide relief for muscular ache. Its healing properties include: fighting asthma; headaches; and soothing the stomach and digestive tract. This soothing herbal flavor can be enjoyed as a tea by sprinkling water over a few sprigs of marjoram.

In addition, the leaf of the marjoram has been used to loosen phlegm. It acts as a decongestant and useful in bronchitis, sinusitis and sinus headaches. Used as a tonic for the nervous system, marjoram is believed to be more calming than oregano, as it is used to soothe the nerves, reduce tension and stress; especially environmental. One of the components in marjoram is the flavonoids which have sedation qualities which help to relieve insomnia, tension headaches and migraines.

Promoting healthy digestion and treating simple gastrointestinal disorders, such as loss of appetite, indigestion, nausea and flatulence is another benefit in using marjoram. Much like the herb peppermint, it is said to soothe minor digestive upsets and colic. The flavonoids may also promote healthy arteries and heart by preventing cholesterol buildup and improving blood circulation. It is also thought to help individuals with Alzheimer’s disease.

Containing anti-inflammatory properties, marjoram can be used internally or externally. It alleviates aches and pains and when used externally, aids in the reduction of toothaches, muscular pain, bruises, arthritis, sprains and stiff joints. Used internally, it eases severe stomach cramps, spasms and painful menstruation. Marjoram stimulates perspiration, which also helps to rid the body of toxins through the skin. Moreover, this quality helps in the reduction of fevers, and helps to relieve cold and flu symptoms.

On the culinary side, marjoram makes excellent stuffing for chicken and turkey roasts. It makes an attractive garnish for bean and pea soups, and enhances the flavor of carrot and squash when cooked with it. It also works well with cheese and egg dishes. Marjoram is considered to be one of the rare herbs whose flavor intensifies when dried. It is also used in homemade sausages and meats that are to be cured or smoked. Marjoram also works well in combination with other herbs in spice blends. Marjoram is most definitely a major health benefit.

Thanksgiving's Not Just for Turkeys

2008-11-20T08:00:00.002-06:00

I took a break from our Kid Friendly Recipes this week.

Alternatives to the Turkey

Turkey has been a mainstay on the Thanksgiving Day table for centuries. At one time Benjamin Franklin suggested that the turkey be the national bird instead of the bald eagle. So, turkey has gained quite the measure of importance in American and other societies. Honestly, Tom the Turkey doesn’t always want to be the center of attention - especially at dinner.

Many people are substituting other dishes as the main dish for the Thanksgiving meal. Maybe you are not having a big family get-together this year and everyone is fending for themselves. If that is the case, there is no need to fix a fifteen pound turkey with all the trimmings and dessert for less than a handful of people.

Increasingly, more people are jumping on the vegetarian bandwagon. For these folks’ Thanksgiving dinner, meat will not be on the menu. This is not what the majority of people consider a traditional holiday, but Thanksgiving doesn’t stop because there is no meat on the table. Traditions are created differently for everyone’s lifestyles and beliefs and vegetarians can celebrate the same holiday everyone else does, just minus the turkey.

Health is also a big concern for many of us. More and more people are cutting back on what they eat in exchange for a healthier, longer life. Thanksgiving is one of, if not the biggest eating holiday of the year. In lessening the amounts and types of food they eat, these health conscious people are making other choices for the meal to reflect their improved well being.

One alternative to turkey is fish. Many fish like salmon are high in omega-3 fatty acids. These substances are good for lowering cholesterol in the body. A main dish of salmon with wild rice and green beans satisfies the palate and does wonders for the body as well. To jazz up that salmon, add a pecan or parmesan crust.

What about chicken? A roasted chicken is smaller than a turkey for a more intimate gathering. A small whole chicken can be bbqued or fried, or both, depending on your taste buds. There is less cooking time as well which is always a plus if you ask the cook. You can even prepare the chicken earlier in the day and then warm it up for the full fledged dinner.

For some, Thanksgiving just would not be the same without turkey. For one reason or another they don’t need or want a big 20 pound turkey. Instead, choose a roasted turkey breast or turkey cutlets. They bake up quickly and leave less of a mess to clean up after dinner.

There doesn’t have to be meat on the table at all as vegetarians will tell you. Set the table with a variety of casserole dishes. Rice and broccoli casserole, macaroni and cheese, green bean casserole, and other vegetable dishes can fill you up and keep you from missing the turkey. Some vegetarians create a tofu turkey as their centerpiece as well to help set the “mood” for the occasion.

More Turkey, Turkey, Turkey

2008-11-19T08:00:00.001-06:00

I am trying to break this up a bit and not do just turkey recipes everyday. But today we will share a few more recipes.

Turkey with a Soy Sauce Glaze

What You Need:
1 (16 lb.) whole turkey, thawed
1 tsp. salt
1 tsp. pepper
2 tbsp. soy sauce
2 tbsp. molasses

How to Make It:
Preheat oven temperature to 325 degrees F.
Spray a rack with a non stick cooking spray and place it in a roasting pan.
Clean the turkey with cold water and remove the giblets and neck.
Pat the turkey dry both inside and out.
Rub the turkey all over, inside and out, with the salt and pepper.
Mix the soy sauce and molasses together in a small mixing bowl.
Brush the mixture over the entire outside of the turkey.
Place the turkey on the rack in the roasting pan.
Cover the turkey with foil.
Roast 4 hours, basing with the pan juices occasionally, until the internal temperature of the thigh reaches 180 degrees.
Remove the turkey and allow it to rest 30 minutes before carving.

Serves 16

TIP: When using a molasses based glaze the turkey skin turns dark very quickly. Always be sure to cover the turkey tightly with the foil. This will ensure a golden brown turkey every time.

Roasted Honey Mustard Turkey Breast

What You Need:
1 (6 lb.) turkey breast, thawed
1/2 tsp. salt
1/4 tsp. pepper
1/4 C honey
2 tbsp. brown mustard

How to Make It:
Preheat over to 325 degrees F.
Sprinkle the salt and pepper over the entire turkey breast.
Place the turkey on a rack and into a roasting pan.
Bring the oven temperature to 325 degrees F.
Place the turkey in the oven and roast for 1 hour 45 minutes.
Place the honey into a mixing bowl.
Add the mustard and stir to combine well.
After 1 hour 45 minutes baste the turkey breast with the sauce being sure to cover the breast well.
Return to the oven and continue roasting 20 minutes or until the internal temperature reaches 170 degrees.
Allow the turkey to stand 10 minutes before carving.

Serves 6

TIP: When buying a turkey, whether it is a turkey breast or whole turkey, the rule of thumb is to by 1 to 1 1/2 lb per person. Check your guest list for the number of people you are serving and adjust your turkey weight to fit your needs.

For information on stress free holiday entertaining go here.

Plan your Thanksgiving Meal

2008-11-18T08:00:00.002-06:00

Meal Planning for Thanksgiving

For many, the biggest part of the day on Thanksgiving is spent in the kitchen. There are dishes to prepare, meats to cook, and desserts to make. When the cooks finally get to sit down it is at the Thanksgiving table to join family and friends in devouring the meal. It’s no wonder they don’t fall face down in the mashed potatoes after all that time and effort.

Here are some ideas for meal planning this Thanksgiving to help you spend less time in the kitchen and more time actually enjoying the holiday festivities.

1. Begin early. Most people work up until Thanksgiving Day so they buy groceries and let everything sit until the night before at the earliest. This year, create a list of the food items that will be on the Thanksgiving table at least a week before the actual day. If it is not on the list, it doesn’t go on the table.

2. Cook ahead and freeze. Casseroles, macaroni and cheese, and rice dishes are wonderful candidates for freezing. Be sure to let them completely cool before refrigerating them or it will cause condensation to form. Once the dish is evenly cooled, cover it with an airtight lid or in freezer bags and place in the freezer until Thanksgiving morning when you can pull them out and reheat.

3. We all like to have our pies fresh and hot from the oven, but that is a lot of “perfect” timing for the baker, which is hard to come by when you’re cooking a huge Thanksgiving feast. Bake your pies before hand and let guests heat their single pieces up after dinner when they’re ready to enjoy them.

4. Buy a fresh turkey instead of a frozen one. For one thing, a frozen turkey needs to thaw in the fridge for four to five days before preparing. That means your refrigerator won’t be available to hold too much else. It also means that raw, thawing meat will be right next to other foods for the big day. Not a good idea if you’re trying to save time and energy and start early. A fresh turkey can be bought later without the space worries. Even if it has to be cooked a day or two before, the entire bird can be reheated in the oven on Thanksgiving Day before meal time.

5. Purchase or make appetizers. I don’t think there is one household that ever has dinner on the table exactly at four o’clock or whatever time you slate for the Thanksgiving meal. In case dinner is a little late getting to the table, munch on a tray of raw vegetables with ranch dip or a fruit salad. It is light and healthy and won’t ruin the appetite for turkey and gravy.

Planning takes the guesswork out of the occasion and leaves more time to enjoy with family, friends and the good food you’ve prepared.

For more on Menu Planning go here.

For information on stress free holiday entertaining go here.

Turkey, Turkey, Turkey

2008-11-17T16:37:00.009-06:00

So I have a bunch of great turkey recipes around the house and decided to share them with you guys so I will try and highlight some this week and next for my readers and those that stop by. Along with other Thanksgiving info along the way. Happy Turkey Hunting.

Grandma's Roasted Turkey

What You Need:
1 (12 lb.) whole turkey, thawed
6 tbsp. butter, divided
4 C warm water
3 tbsp. chicken bouillon
2 tbsp. onion powder
2 tbsp. parsley, chopped fine
2 tbsp. seasoning salt
1 tsp. pepper

How to Make It:
Preheat over to 350 degrees
Prepare the turkey by removing the giblets and rinsing the turkey in cold water. Use paper towels to dry the turkey well. Separate the skin from the turkey meat on the breasts by inserting your finger and carefully lifting the skin up to make a pocket.
Place 3 tbsp of butter under the skin on each side.
Place the turkey in a large roasting pan being sure the breast side is facing up.
Pour the water into a large mixing bow.
Sprinkle in the bouillon, onion powder and parsley being sure to mix well to combine.
Pour the mixture over the top of the turkey.
Sprinkle the turkey with the season salt and pepper.
Cover the turkey tightly with aluminum foil.
Bake 3 hours 30 minutes basting the turkey with the juices in the pan every 30 minutes.
Remove the aluminum foil and continue roasting for 45 minutes.
The turkey skin should be golden brown and the internal temperature of the breast meat should be 170 degrees when the turkey is done.
Remove from the oven and allow the turkey to stand 30 minutes before carving.

Serves 12

TIP: Placing the butter between the skin and the meat helps the meat to stay moist during roasting. It also helps with the browning of the skin when the turkey has not been basted with oil.

Flipped Butter Turkey

What You Need:
1 (13 lb.) whole turkey, thawed
1/2 C butter
1 C water

How to Make It:
Remove the giblets and neck from inside the turkey cavity.
Clean the turkey well with cold water and pat dry inside and out.
Set the oven temperature to 350 degrees and allow the oven to heat up.
Place the turkey breast down in a large roasting pan.
Insert 1/4 C of the butter into the cavity of the turkey.
Place the remaining 1/4 C of butter around the turkey in the roasting pan.
Carefully pour the water into the pan so you don't splash the turkey.
Cover the turkey tightly with a piece of aluminum foil.
Roast 3 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees and juice runs clear.

Serves 12
TIP: More water can be added 1/4 C at time during roasting if necessary.

For information on stress free holiday entertaining go here.

Recipe Blog - You can too

2008-11-15T08:00:00.000-06:00

I can’t tell you how many different business ideas I’ve heard over the years and it’s really hard to tell which ones are actually going to make some real money.

So when I picked up an eGuide from JustAddSweat.com on how to start my own recipe blog I wasn’t too sure how someone could possibly go about turning their love of cookbooks into a profitable business venture.

After reading the guide, though, I can see how easy it is to get started and how much value and quality a blog site with targeted recipes can bring to its readers.

JoAnne and Nicole have done a great job of putting together a guide that will give anyone who wants to start this type of blog the tools they need to get going right away.

What’s included:
· Definition of a blog.
· How you can make money blogging.
· How to choose your market and set up your blog.
· What to blog about.
· How to get traffic to your blog and make money.

One thing that’s great about this guide is the step by step instructions, audio and videos that guide you through setting up your first blog. As you’re reading through you can have your blog set up in a very short period of time by following what’s been laid out for you. There are audio and video portions to go with these blog setup instructions too, so you learn by your preferred method.

The use of the article on copywriting seems a little out of place to me, though. I think some people who are new to internet businesses may not relate blogging and copywriting together (though they are certainly very related) and may feel intimidated by the idea of having to be a ‘copywriter’ for their blog.

In the appendix section there is a list of everything you need for setting up your business and blog, which is great for people just starting out.

There is real value in this product and for one great price you get a 35-page eGuide, a SweatStory Success interview, audio blog tips and bonus Time Management Guide, Plus a blogging calendar.

I’m sure I don’t have to tell you that people are on the internet looking for recipes ALL the time, so if you like to cook and think you’d like blogging this is one guide you’ll want to check out.

Find out all about it by visiting JustAddSweat.com now

Friday Herb Fun Day!

2008-11-14T08:00:00.000-06:00

It's Friday again and time for Friday Herb Fun Day.

Turmeric: How This Cousin of Ginger Benefits Health

If you’ve never heard or used turmeric, it is a tropical root that has powerful health benefits. Native to India, it is very similar to its cousin ginger. It has been used in Indian and Chinese cultures for centuries. What medicinal properties does turmeric contain?

To begin with, its main compound, curcumin, has the power to prevent cancer; and improve heart health. Used primarily in curry mixes, curcumin, which is a plant pigment, is responsible for turmeric’s yellowish color. Derived from the Latin, it means earth-merit. Interesting! Turmeric has large leaves, similar to ginger. The stems of turmeric are spicy, and the extract taken and processed is where its properties incur the most benefits.

Turmeric is widely known as an antioxidant, anti-inflammatory, anti-bacterial and anti-fungal herb, which also lowers cholesterol. Helpful in the treatment of jaundice, the extract also has been known to benefit the liver. In fact, historically, this extract was utilized in treating liver and gallbladder disorders by helping in the flow of bile from the liver.

Another benefit in using turmeric is the recommendation for use in skin care which, by the way, has been utilized for delivering positive and effective glowing skin for centuries. As a possible treatment against cancer, turmeric is being studied for this and other potential treatments as well. One study reports that turmeric shuts down a protein active in the spread of breast cancer. It should also be mentioned that another study revealed that the incidence of leukemia is very low in countries where the people consume a lot of turmeric in their daily diet.

Because curcumin is an anti-inflammatory agent, it is said to relieve the aches and pains associated with arthritis; improves cardiovascular conditions; has shown to decrease symptoms of skin cancers and reduced the incidence of chemically caused breast cancer in lab animals; and its oil functions as an external antibiotic, preventing bacterial infection in wounds. Curcumin also reduces an active number of genes which is linked to heart disease, colon cancer and Alzheimer's.

Occasionally shredded and used fresh, turmeric is more often dried and powdered for use. Turmeric extract and turmeric have been used by humans as a food for a very long time, and is believed to have little or no toxicity at all when taken in moderate doses. If consumed in recommended amounts, turmeric extract is generally safe. It has been used in large quantities as a condiment and cooking ingredient with no side effects.

Physicians discourage the consumption of Turmeric Extract during pregnancy or breastfeeding as it might cause uterine contraction. Turmeric Extract should not be used by people with gallstones or obstruction of bile passages without consulting their doctor.

As always, consult your physician before taking turmeric or any dietary supplement.

Kid Friendly Recipe of the Week

2008-11-13T08:00:00.000-06:00

My boys are getting so big. My oldest just turned 4 last week and he feels he is a big boy now. It is so fun at time to be able to stay home and be with the boys as they are growing up.

What Kid Friendly Recipe do we have this week? Sometimes I have a hard time getting the boys to eat their fruits but the recipe we have for you today should help get those fruits down.

Fruitiritto Burrito

Ingredients:

tortilla shells
Creamy peanut butter
Banana
Strawberries
Fresh Peaches, pitted and sliced
Vanilla yogurt

Instructions:

Slice up fruit to get ready to fill tortillas. Amount of ingredients will vary depending on the number of people being served. Slice only what is needed so that none gets wasted. Spread approximately 1 tbsp of peanut butter onto each tortilla.

*TIP: warming tortillas in the microwave (with a little cup of water) makes this step much easier!

Add sliced bananas, strawberries, and peaches to each tortilla.
Drizzle a small amount of yogurt over the fruit. Fold sides over and roll up tortilla. Peanut butter will help hold fruit in place.
For eating with a fork, drizzle yogurt over top of the rolled up
tortilla instead of inside it. Cut tortilla into chunks. Vary the fruit by season, or add favorites to the mix for different tastes.

My boys love peanut - so this recipe is an easy push for me, but if you have allergies you might try a small amount of honey butter or jelly instead.

Thanksgiving Recipes - Day 2

2008-11-12T08:00:00.001-06:00

This next recipe I like because it combines two things I'm really not fond of on Thanksgiving - pumpkin and cranberry and makes something great out of it.

Cranberry Pumpkin Bread
Ingredients:
2 1/4 cups flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs (beaten)
1 cups brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup fresh or dried cranberries
Directions:
In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt. Mix well. In a separate bowl, combine pumpkin, eggs and oil. Mix well. Add pumpkin mixture to flour mixture and stir well. Fold in the cranberries. Transfer mixture to two lightly greased loaf pans. Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through. Cool for 5 minutes in pan before removing to wire rack to cool completely.

Thanksgiving - a time to cook

2008-11-11T08:00:00.001-06:00

Yes it's really time to think about that holiday that is truly based on Cooking, Thanksgiving.
For those of you who love to cook and those of you who don't we will try and get some recipes here for you to use and share.

To start the Thanksgiving Recipe Hunt lets start with:

Traditional Roast Turkey with Chestnut Stuffing & Homemade Gravy

For the Stuffing:

½ cup whole chestnuts or dried if you can’t find whole
2 Tablespoons olive oil
1 onion, peeled and minced
2 celery ribs, chopped
2 cloves garlic, peeled and crushed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cooking apple, peeled, cored and thinly sliced
1 egg, lightly beaten
5 cups stale bread, cubed (really, I must admit I buy mine at the store)
1 ¼ cups chicken broth
¼ cup butter, melted
Olive oil
Salt (sea salt is preferable)
Pepper
1 10 lb. turkey

For the Gravy:
2 carrots, roughly chopped
1 onion, diced
2 celery stalks, roughly chopped
Corn flour
Chicken stock
Butter (if necessary)

Directions:

The Night Before:
If possible, the previous night, or at least one hour before cooking, prepare your turkey. Remove any giblets and rise well (inside and out) with cold water, then pat dry with paper towels. Generously rub turkey with olive oil and sprinkle with salt and pepper. Cover and place back in refrigerator until time to cook.

The Next Morning:

Preparing the Stuffing:
To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 375F oven. Let cool for 10 minutes and then peel and chop.

Do not turn oven off as it will need to be preheated for cooking the turkey.

In a large pot over low heat, heat the olive oil then add onions and celery. Sauté for about 3 minutes or until soft. Stir in crushed garlic, sage, rosemary, thyme and apple and sauté for 3 to 5 minutes more. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth and season with salt and pepper. Set aside to cool.

Preparing the Turkey:
Remove turkey from fridge and loosely stuff the neck cavity with chestnut stuffing, fold the skin under and secure in place with a toothpick. Then loosely stuff the main cavity, making sure to leave room for expansion and the air to flow through.

Then prepare your roasting pan. Use a large roasting pan and at the bottom add two roughly chopped carrots, onion and celery. Place the rack over the vegetables. Now place your turkey, breast side up, on the rack. Drizzle with melted butter.

Bake, uncovered, at 375F for the first 30 minutes, then baste and reduce oven temperature to 325F. Continue basting turkey every 25 to 30 minutes. The cooking time should be approximately 20 minutes per pound of turkey, which would be about 3.5 hours for a 10b turkey. To check if the turkey is cooked pierce the thigh bone, juices should run clear without any pink. Also use a meat thermometer on the thickest part of the thigh. The temperature should show 180F. Turkey should be golden and crispy on the outside too.

Remove the turkey from roasting tray and reserve juices for gravy.

Tip: For extra added safety, I like to remove the stuffing from turkey once turkey is cooked and bake on a separate dish for approximately 10 extra minutes.

For the Gravy:

Mash the vegetables in the roasting tray, then push all ingredients through a sieve. Discard any remaining vegetables or fat. Place the sieved liquid in a saucepan and simmer over low heat. If you don’t have enough liquid then add 1 cup or more (depending on how much gravy you need) of chicken stock; You can also add a couple of tablespoons of butter.

In a small bowl add two tablespoons of corn flour and mix with cold water (about ½ cup) until all lumps dissolve. Slowly add a little of this mixture (tablespoon by tablespoon) to the saucepan, stirring well after each addition and allowing time for gravy to thicken. Keep adding corn flour/water mixture until gravy thickens.

Tip: You can also add a couple of tablespoons of red wine to the gravy or Madeira for a richer taste. The alcohol will dissolve during the cooking process and children will be able to have the gravy.

Review - Express Lane Meals

2008-11-10T15:31:00.003-06:00

For your first review I decided to do my current favorite "Rachael Ray" I started my collection last Christmas and have built on that gift. But today I thought we would start with "Express Lane Meals" by Rachael Ray.

The caption on the cover says it all
what to keep on hand, what to buy fresh for the easiest-ever 30-MINUTE MEALS. The book starts out with a Keep it on Hand listing listed by storage area. This is great especially if you are just starting out and really don't have a houseful of cooking material and a great refresher for those of use just getting back into cooking.

The big thing I realized about all of Rachael's cookbooks is that she uses a variety of foods, spices and pizzaz in her recipes. She takes the ordinary and makes it seem new, she combines flavors I would never have tried on my own.

My husband and I are somewhat pickey eaters, but I have never been let down by one of Rachael's recipes. It generally takes me longer than the 30 minutes it states in the recipes, but that's because I am terrible at chopping, so don't go by me.

In this particular book she gives an express shopping list for each recipe, based on what you should have "stocked" already, she also provides some express shopping lists you can fill in and take to the store. The recipes are great.

The only down side is there is no categorization of the recipes, I don't really see a flow or an order.

There you have it, all and all this is a great recipe book and as long as your decent with chopping you'll be done in no time.

Enter the Holiday Giveaway Extravaganza

2008-11-08T17:27:00.001-06:00

Enter the Holiday Giveaway Extravaganza, sponsored by Moms United in Business LLC, http://www.momsunitedinbusiness.com celebrating the launch of Resources for Work at Home Moms, http://resourcesforworkathomemoms.com! Come celebrate with us, and enter for your chance to win an awesome prize package, just in time for the holidays! Over $850.00 in prizes! You will NOT want to miss this! Enter at http://tinyurl.com/5b7hvm.

Friday Herb Fun Day : Rosemary

2008-11-07T05:20:00.000-06:00

Rosemary: What’s In A Name

Derived from the Latin meaning sea dew, rosemary is a small evergreen shrub. With needle-like leaves that are dark green, rosemary is notable for its use in a variety of dishes. The leaf of the plant, however, is used for medicinal purposes. Here are some healthful advantages in using this herb.

Rosemary may improve memory, relieve muscle pain, and stimulate the nervous system. It is used for digestive problems, circulatory problems, pain, neuralgia, spasms, wounds, eczema, rheumatism, and depression. As an antispasmodic herb, it is used to increase urine production. Another fact about rosemary is that used in combination with St. John’s Wort and ginkgo biloba, it may improve disorders associated with brain inflammation.

In addition to calming the nerves, rosemary relaxes muscles, eases pain, and reduces tension and anxiety throughout the body. Thus it has been very helpful in treating headaches, migraines caused by stress, depression, nervous exhaustion and apathy. As a circulatory and nerve stimulant, rosemary activates the flow of digestive juices. While traditionally rosemary has been used by herbalists to improve memory, it also aids in the treatment of headaches and poor circulation, and embodies an effective stimulant producing increased memory function. The components in rosemary enhance a stronger blood flow. It not only improves brain function, as mentioned earlier, but has also been used to treat disorders characterized by circulatory weakness such as: high and low blood pressure; varicose veins; bruises; and sprains.

Rosemary is said to be fight bad cells and has shown anti-cancer and anti-tumor activity. Because it possesses strong antioxidants, it may prevent cancer-causing chemicals invading cells, most notably in the liver and bronchial areas. Described as potent enough to kill bacterial infection, it should be stated it cannot totally expunge bacteria from the digestive tract. However, rosemary has been shown to treat toxic shock syndrome.

Because rosemary stimulates and improves circulation throughout the body, it increases the blood supply to the skin, which is thought to help restore a youthful glow. Another benefit is if your hair is dull from product buildup, you can try a rosemary tea rinse. Rosemary cleans hair follicles and promotes hair growth. Use it once a week to obtain a thick, clean hair and scalp.

Along with sage and thyme, rosemary is yet another culinary herb which also embodies medicinal benefits. If you have an herbal garden, or wish to plant one, you may prefer to begin with adding these three herbs as your starting point. At least you will be off to a healthy start!

Kid Friendly Recipe of the Week

2008-11-06T06:40:00.000-06:00

Thursday is kids day around here, Daddy is off work and we all hang out together and get things done. That is why I picked Thursday as Kid Friendly recipe day.

Dogs in a Cheese Blanket

Easy and fun, the kids can help make these.

Ingredients:

8 of your favorite brand of hot dogs
8 slices american cheese
1 tube of refrigerated crescent rolls

Instructions:

Wrap cheese around hot dog. Wrap crescent dough around hot dog and cheese. Place on non stick or lightly sprayed with cooking spray cookie sheet. Bake at 350 degrees for 8 - 10 minutes until golden brown (refer to crescent roll package to get a rough idea on cooking time)

Of course my boys are little so they always ask for this recipe, but end up only really eating the crescent roll. Oh well, we try!

Its time to start planning

2008-11-03T16:26:00.002-06:00

Thanksgiving - Planning the family get-together

Holidays are a great way to bring your family together. Memories will be made for your children. Start planning your family get together now with these tips.

1. Plan your meal – Don’t wait until the week before Thanksgiving to decide what your Thanksgiving dinner will include. Start planning today.

What kind of meats will you prepare? Will everyone eat the same meat, or should you cook a couple of different kinds of meat? What sides and desserts will you fix? Planning a family dinner can be taxing if you’re not careful. Be sure to plan for everyone so that nobody will go without something they love to eat.

2. Share the cooking – Don’t try to cook the entire dinner by yourself. Ask different family members to bring something with them. Good cooks love to share their food and recipes. They’ll love cooking and bringing their favorite dishes for the family meal.

3. Decide on a time – Don’t send an open invitation with no starting time, unless you are prepared to have guests arrive at all hours of the day. When planning your Thanksgiving meal, be sure to include what time guests should begin arriving. Family will most likely want to come early and stay late to catch up on all the latest, so make sure you stress the right time on the invitations.

4. Make it special – Every family get-together is special in its own way. Make this Thanksgiving extra special by doing something different. Perhaps you might take turns going around the dinner table and sharing what each family member is thankful for. Or maybe you could invite your pastor and his family for dinner and have him pray a special prayer for your family. Doing something different this Thanksgiving dinner is a sure way to create warm, lasting memories that your entire family will never forget.

The Great Pumpkin: Fact or Fiction?

2008-10-31T06:00:00.004-05:00

A Little Halloween Fun

We have heard of the Tooth Fairy, the Easter Bunny, and Santa Claus, but what about the Great Pumpkin? The only one rumored to have seen him has no corroborating witness to validate the claim. Does he really exist?

This issue needs to be resolved once and for all. It started with Charles Schultz and a little boy named Linus, but it has taken on a life of its own. Now, all kids want to know the origins of the Great Pumpkin.

According to Linus, the Great Pumpkin visits all of the pumpkin patches around the world. He appears to the one who has the best pumpkin patch in his opinion. The kids waiting for him will receive candy and treats for their efforts.

First of all, kids don’t grow pumpkins. They may have started off by planting the seeds, but most of the day to day work is done by the adults. So, why do the kids get all the fun?

The Great Pumpkin was thought up by Peanuts creator Charles Schultz. One of his most memorable characters, Linus Van Pelt, tries to convince all of his friends that they should wait in a creepy old pumpkin patch instead of going door to door for their treats.

Of course, they ignore him except for Charlie Brown’s sister, Sally. She is so love-struck that she can’t see the pumpkin poo for the starts in her eyes. But, even she has her limits. Year after year, she is left with no candy and itchy arms from spending the night in the pumpkin patch. I wonder if her parents knew where she was.

Many parents have endeavored to solve their kid’s curiosity with a little Great Pumpkin action of their own. Instead of waking up to the horror that their kids have snuck off to sit in a pumpkin patch all night, they have used the Great Pumpkin idea to start their own holiday traditions.

Kids who donate part of their candy haul for a good cause will get a visit from the Great Pumpkin. He will take the donated candy and leave a toy or some cash in its place. Hey, no one can eat all that candy and they get good stuff out of the deal.

There are other ways for the Great Pumpkin to manifest himself during the fall months. Maybe the Great Pumpkin actually takes over for the Tooth Fairy so she can go on vacation for a few months. Who knows? I guess we’ll all find out this fall if Linus was right.

Friday Herb Fun Day: Fennel

2008-10-31T06:00:00.000-05:00

Fennel: The Health Benefits May Surprise You

If you have ever used fennel in your meal preparations, you immediately notice the licorice aroma. This is because fennel is a key component in licorice. This herb, though not widely used, is nonetheless quite popular among culinary experts. Most notably used in Italian cuisine, fennel has many health benefits which will be discussed herein.

Fennel is a yellow-flowered herb originating in the Mediterranean, but now commonly used in Europe and Asia. You’ve no doubt heard of fennel seeds? Well the seeds, leaves, and roots of the fennel have been used as medicinal agents as far back as ancient China. Used for congestion, conjunctivitis, stimulating appetite (which is why most Italians serve fennel as an appetizer), and increases the flow of breast milk. It has also been used to treat colic in infants. Fennel also serves as prevention against muscle spasms and helps to relieve gas and an upset stomach. Fennel is an antispasmodic, diuretic, expectorant and stimulant.

Fennel seed is used for treatment of digestive problems such as bloating, flatulence and mild spasms of the gastrointestinal tract. Fennel syrup is used for the upper respiratory tract. Externally, the oil eases muscular and rheumatic pains. Fennel and its juice contain some valuable properties. The nutrients are similar to those in celery, which belong to the same family, but it is the essential oil that promotes relief for an upset stomach. It is also used for cancer patients after radiation and chemotherapy treatments to help rebuild the digestive system. Fennel seed ground and made into tea is believed to be good for snake bites, insect bites or food poisoning. It increases the flow of urine. It is gargled for hoarseness and sore throats.

Combined with carrot juice, fennel is very good for eye conditions such as night blindness or a weakening of the optic nerve. In addition, if you add beet juice to carrot and fennel, the efficacy of all three creates a remedy for anemia and excessive menstruation. Fennel is also used in drugs to treat chills. In fact, if you boil the fennel leaves and inhale the steam, it can relieve asthma and bronchitis conditions.

As you can see, the fennel herb has a variety of medicinal properties and can be eaten cooked or raw. If you wish to use fennel and partake in its obvious benefits, you can make a juice of fennel and carrots, or combine these with beet juice as well. You can use a blender or a juicer. Either way, you will be promoting good health in using fennel as part of your dietary regimen, since a preponderance of evidence suggests it promotes weight loss as well. While fennel has long been associated with Italian cuisine, it has now become one herb growing in popularity across many cultures.

Kid Friendly Recipe of the Week

2008-10-30T08:45:00.001-05:00

Wow it's Thursday again - Let's see what we have for you this week. This is a real easy one for the kids.

Turkey Lunch Kabob - Because food on a stick tastes better!

Ingredients:

cheddar cheese, cubed
ham, chicken or turkey breast cubed
green pepper
cherry tomatoes
kabob skewers - *NOTE: for very small children you may want to cut off the sharp point of the kabob or use plastic skewers

Instructions:

Cut cheese and meats into cubes. Cut pepper into chunks.Thread onto skewers alternating cheese, meat, veggies. This makes a great sandwich replacement and makes veggies like peppers and tomatoes more fun for little fingers to try.

More Pumpkin Recipes

2008-10-29T06:00:00.001-05:00

It's Wednesday and almost time for Halloween so here are some more pumpkin recipes to share.

Moist Pumpkin Tube Cake

What You Need:

2 1/2 C cake flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ginger, ground

1/2 tsp. nutmeg, ground

1 1/2 tsp. cinnamon, ground

1/2 tsp. cardamom, ground

1 C unsalted butter, room temperature

2 tsp. vanilla extract

2 C brown sugar, packed

4 eggs, room temperature

1 C pumpkin puree

1/2 tsp. cream of tartar

How to Make It:

Sift together in a large mixing bowl the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom.

Place the butter into a large mixing bowl and beat with an electric mixer until creamy.

Pour the brown sugar 1/2 C at a time being sure to beat well each time.

Pour in the vanilla extract and continue beating for 2 minutes.

Separate the eggs into two separate bowls setting the whites off to the side.

Beat the egg yolks slightly then add them to the butter mixture and mix to combine.

Place the pumpkin puree into the butter mixture and continue beating until smooth.

Beat in the flour mixture 1/3 at a time and only mixing until moist.

Place the cream of tartar into the bowl with the egg whites.

Beat on low speed until soft peaks begin to form when beaters are lifted out.

Fold into the batter.

Heat the oven to 350 degrees.

Coat a 10 in tube pan with a non stick cooking spray.

Spread the batter evenly into the prepared pan.

Bake 40 minutes or until the top springs back when lightly touched with a finger.

Cool well before cutting into slices.

16 Servings

The pumpkin puree and egg white mixture make this cake moist and a delight to eat. The spices give it just the right kick and make this cake a hit with everyone who tries it.

Edible Halloween Jack-O-Lanterns

What You Need:

4 3/4 C all-purpose flour

2 TBSP baking soda

3/4 tsp. salt

1/2 tsp. baking powder

2 tsp. cinnamon

1 1/2 tsp. ginger, ground

3 sticks unsalted butter, softened

1 3/4 C sugar

2 lg. eggs

1 tsp. vanilla extract

1/2 C pumpkin puree

How to Make It:

Sift together the flour, baking soda, salt and baking powder.

Sprinkle in the cinnamon and ginger and toss to combine well.

In a separate bowl beat together with an electric mixer the butter and sugar until smooth and creamy.

Place one egg into the bowl and mix until combined.

Add the second egg and the vanilla and continue to mix on medium speed until all the ingredients are incorporated together.

Place the pumpkin puree into the mixture and continue to beat just until the pumpkin is mixed in.

Turn the mixer on low and beat the mixture for 45 seconds increasing the speed from low to medium as you mix.

Place the cookie dough on a clean flat surface

Roll the dough into 2 in. logs and wrap each log in plastic wrap.

Chill the cookie dough in the refrigerator for 1 1/2hours.

Set the oven temperature to 350 degrees and allow heating up.

Line cookie sheets with parchment paper.

Cut the logs into 1 in. slices and place the slices on the prepared cookie sheets.

Bake 13 minutes or until the cookies just begin to crack.

Makes 4 doz. cookies

These can be decorated to look just like a jack o lantern with a little white icing colored with a few drops of food coloring. Use gel icing to make the eyes and mouth. Replace the pumpkin puree with molasses for a different treat.

Enjoy your Halloween.

Halloween Gift for You

2008-10-28T16:17:00.007-05:00

Halloween is just a few days away, so just for joining my Secrets Recipes and Tips email you will receive a wonderful Halloween Fun E-book with lots of fun recipes, fun activities and fun games.
FUN FUN FUN

Pumpkin Recipes

2008-10-28T06:00:00.000-05:00

In honor of Halloween and Pumpkins: I figured we would feature some more Pumpkin recipes this week.

Chilled Pumpkin Pie Delight

What You Need:

1/2 C brown sugar

4 tsp. unflavored gelatin

1 TBSP instant coffee

1/2 tsp. ginger

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 C boiling water

1 pt. vanilla ice cream

1 C pumpkin puree

1 9 in graham cracker crust

How to Make It:

Place the brown sugar into a mixing bowl.

Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.

Toss carefully to combine.

Very carefully pour the boiling water over the top.

Stir until completely dissolved being sure to stir from the bottom up.

Add the ice cream one spoonful at a time stirring after each addition.

Fold in the pumpkin puree until completely mixed in.

Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.

Place the mixture into the graham cracker crust.

Cover and refrigerate two hours or until firm.

8 Servings

This is a different twist on an old favorite. Try using 1 tsp. of pumpkin pie spice instead of the individual spices to save both time and money.

Pumpkins, Pumpkins It's Pumpkin Week

2008-10-27T06:00:00.001-05:00

Pumpkin Lingo and Anatomy

I would recognize a pumpkin when I saw it. It is a squash that resembles a gourd, but it is bigger than most of the gourds we know. If you want to grow pumpkins or get to know them a little better, here are some terms to become familiar with.

The pumpkin has been studied and here are the findings. We already know that it is a nutritious fruit to eat. Loaded with antioxidants like beta carotene, pumpkin can stop the damaging effects of aging on our bodies.

But, what do we call all of the parts of a pumpkin? Here is an anatomy lesson. Pumpkins have a top and a bottom. The top is where the stem is and the bottom is the flat area on which the pumpkin sits. The sides are called the “face” of the pumpkin.

The stem is found on the top of the pumpkin. It is an umbilical cord of sorts that is used to feed the pumpkin from seed to full "pumpkinhood" when the link is severed. Holding a pumpkin by the stem can cause it to break off.

Some pumpkins in the patch have curly green “hair” around the leaves and the stem. It is not a fashion statement, but tendrils. Unlike jungle tendrils that grab you and cause a fright, these tendrils wind around vines to hold immature pumpkins in place.

Pumpkins are not flat but bumpy. These bumps are called ribs. The ribs give the pumpkin form and character.

Now let’s go inside the pumpkin. When the top is carved out, it becomes the lid. After a candle is inserted, the lid is replaced to harness the light.

What’s inside the pumpkin? Well, if the sides are the face, then the gooey stuff inside could be thought of as the brains. The stringy strands are removed from the inside along with the pumpkin seeds that are meshed in with them.

The strands are not thrown away just yet. When the carving is done, the seeds are separated from the strands and roasted. The open area is now a cavity.

The skin is the colored side of the pumpkin. The skin covers the rind and the “meat” of the pumpkin. Most pumpkin skins are orange but can be other colors.

The pulp is the “meat” of the pumpkin that we eat in recipes. It can be eaten raw or used as an ingredient. Now, that we’ve dissected the pumpkin, it is time to put him back together and create a Jack o’ Lantern or holiday centerpiece.

Kid Friendly Recipe of the Week

2008-10-23T08:44:00.000-05:00

Apple Nachos with Peanut Butter Sauce

Ingredients:

1 apple (diced)
1 banana (halved and sliced)
2 whole pita breads
1/4 cup butter, melted (1/2 stick)
3 tablespoons sugar
1 teaspoon cinnamon

Sauce Ingredients:

1/2 cup of creamy peanut butter
1/4 cup of whole milk
1 tablespoon of honey

Instructions:

Cut the pitas in half so you have two half circles, then
cut in half again, creating 4 triangle shapes from each.
Separate and pull bread apart at the edge where it's still attached. Brush pita chips with butter and sprinkle with sugar and cinnamon. Bake at 400 degrees F for 5 - 7 minutes. While baking, prepare sauce by melting together peanut butter, honey and milk in a small saucepan. Serve chips drizzled with sauce and add sliced apples and banana to the plate for a fun lunch or after school snack.

Friday Herb Fun Day Sage: A Wise and Useful Herb

2008-10-17T18:46:00.004-05:00

Although my love for cookbooks keep me going, sometimes it's fun to think outside the cookbook and see what's good without the recipe.
So Friday will be herb fun day, where we will start to talk about herbs and cooking and maybe a related recipe once and awhile.

Today we will look at sage and what it is to us.
You may not realize it, but you are using sage every day or so we hope. It's an ingredient in deodorant products! What is sage? What are other health benefits of sage? Here are some answers.

Sage is a plant with leaves which leave a lasting impression. Surely you have seen food TV shows extolling the virtues and the exquisite aroma of sage. Well, it happens to be true. Used mostly in cuisine, sage does have medicinal qualities. It has been used to aid in swelling; sprains; ulcers, and bleeding. Utilized in tea, sage helps with sore throats and coughs. Sage has been promoted by herbalists in the treatment of rheumatism, menstrual bleeding, improving the nervous system, and honing one’s senses. Used for thousands of years, this is considered to be one effective herb.

Medicinally, sage treats inflammation of the mouth and gums. Studies also reveal that the ingredient in sage oil may act as antibacterial, antifungal, and antiviral treatments. Most notably, however, sage does reduce perspiration. Thus, its efficacy has been utilized in most deodorants. Known to have compounds which help kill bacteria, sage can function in the treatment of gingivitis; canker sores; bleeding gums; tonsillitis and, laryngitis. Recommendations to soothe sore throats and laryngitis include gargling with sage by boiling it in water; strain after ten minutes, and let it become tepid. Tea sage can also be used as a mouthwash. To make sage tea, use one to two teaspoons of dried leaves per cup of boiling water; steep for ten minutes; then strain.

Sage also increased brain function. A combination of sage, rosemary and ginkgo biloba may also prevent or slow down the onset of Alzheimer’s disease. Sage has long been used to treat gastrointestinal disorders. It relaxes muscle spasms in the digestive tract, and has been used in the treatment of indigestion. It also reduces blood sugar levels in individuals who have diabetes.

Although sage is available in liquid form, you can easily grow it in your herbal garden.
Because it is a perennial, you will have the luxury of using this plant’s medicinal properties year after year. Very few side effects have been reported from the consumption of sage leaves; however, sage should be used in medicinal amounts only in consultation with your doctor. Let your doctor know if you experience any unpleasant effects or if the symptoms for which the herb is being used do not improve significantly in two weeks.

For culinary benefits, use sage to stuff chicken and turkey. Sage also pairs well with cheese. Freshly chopped sage complements potato dishes as well as split-pea and bean soups, and should be added near the end of cooking so as not to give too strong a taste.

Kid Friendly Recipe of the week

2008-10-16T22:33:00.005-05:00

French Toast Fresh from the Oven

NOTE: This need to chill 1 hour before cooking
Ingredients:

8 ounces day old bread, remove crusts and ripped into bite size pieces
4 eggs
2 1/2 cups of milk (or half and half)
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon of salt
1 teaspoon vanilla
3 tablespoons butter
3/4 cup light brown sugar
1/2 cup walnuts (chopped) (optional)

Instructions:

Butter a 9- by 9-inch baking dish. Layer the bread cubes in bottom.
In a bowl, whisk together eggs, milk, sugar, cinnamon, salt, and vanilla until sugar is completely dissolved. Pour over bread cubes and cover. Chill for one hour.

Once chilled, make the topping! Preheat over to 350 degrees
In a small bowl, stir together butter, sugar, and walnuts with a fork until mixture is crumbly and butter is evenly distributed. Sprinkle this mixture over the soaked bread pieces. Bake for 45 minutes at 350 degrees.

*TIP: Optionally you can serve with a bit of maple syrup or powdered sugar drizzled on top!

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Pumpkins + kids = Fun

2008-10-13T15:39:00.004-05:00

Today's post really isn't about cooking or cookbooks, but will Halloween/Fall Harvest time upon us, I thought it would be fun to discuss what fun pumpkins can be.

Kids can do wonders with pumpkins if they are given the chance. When fall finally arrives, let them see what they can do with pumpkins and pumpkin images.

Small pumpkins are so cute. They sit over in the produce section looking like holiday decorations. They look more like gourds than a form of squash/gourd.

Buy a few of these tiny pumpkins and bring them home to your kids. They are too small for carving but each one of those pumpkins can have a unique face. Using non-toxic paint, allow the kids to decorate those pumpkins.

Besides paint, kids can use squiggly eyes, pipe cleaners, glue, construction paper, and other accessories to turn those pumpkins into great table centerpieces or household decorations for fall. Using non-toxic pain allows you to skin the pumpkins and cut them up later to be used in food dishes.

These tiny pumpkins resist bruising and dents. Use them for outdoor fall games instead of the bigger pumpkins. Try a pumpkin toss or pumpkin bowling. Be sure to conduct any pumpkin games on grass or other soft surfaces to avoid damage to your pumpkins.

Pumpkin activities don’t have to involve the actual pumpkin fruit, but its image. Create pumpkins using orange and green felt. Use them to decorate hallways or homemade costumes for Halloween. At school, kids can give each classmate a pumpkin invitation for a seasonal or Halloween party. Or what my son's class is doing making a pumpkin and then trying to disguise it. We are going to work on this a little later.

Kids love to cook. For older kids that have been taught how to use the oven and microwave, hold a pumpkin cook-off. Give each kid a can of pumpkin or fresh pureed pumpkin and see what they create with it. As the official taste tester (or maybe let someone else taste test), you will choose the winning dish and reward the prizes.

Kids are more into community service these days. One activity can involve giving away pumpkin art to neighbors and friends. Pumpkins can be lacquered to be used in centerpieces, wreaths, as candleholders, and paperweights.

Empty milk jugs can be cut and painted orange to resemble carved pumpkins. With a little sand and votive candles, pumpkin luminaries can be placed throughout the neighborhood on October 31^st for costumed trick-or-treaters or as walkway lights at a fall festival.

Pumpkins aren’t just for adults to carve and enjoy. Kids want to have their shot at the orange ball, too. Given half a chance, kids can create food dishes, decorations, community projects, and carved creations that can be enjoyed by everyone during the fall season.

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Pumpkins, its that time of year

2008-10-06T20:09:00.003-05:00

The fall brings cooler weather and shorter days every year. It also brings the pumpkins. We usually only think of the colossal orange wonders during October and November, but a good pumpkin parent can keep them alive and edible for much longer.

Pumpkins are not only good for carving and scaring the neighborhood folks on Halloween but also for eating. Pumpkins are featured in many recipes during the Thanksgiving and Christmas season but it is a wholesome addition to meals all year round. If you can’t find fresh pumpkin, canned will work just fine.

Pumpkin has found the greatest popularity in desserts. Who has Thanksgiving without pumpkin pie? Those who aren’t used to working with fresh pumpkin make pie filling just fine with canned .

Pumpkin pie filling is great for mini tarts at a holiday gathering or a church function. The filling can also be cooked in small ramekin dishes and topped with whipped cream for a crustless treat.

Don’t limit yourself to pumpkin pies, though. Pumpkin bread tastes nothing like pumpkin for those who are like me and haven’t particularly taken a shine to pumpkin pie. The more pumpkin added to the recipe, the moister the bread will be. Serve with butter alongside a cup of coffee or hot cocoa.

Pumpkin bars remind some of pumpkin bread but they are denser than the bread. Pumpkin bars are topped with icing. They make sweet treats for kids after supper instead of cake and ice cream.

Any recipe that calls for sweet potatoes can be readjusted to accommodate pumpkin. Cookies, cakes, bars, pies, and muffins are a hint sweeter when pumpkin is added. Pumpkin fans can go all out for the holidays with a pinch of pumpkin added to the recipe.

Pumpkin can also be sliced up and used in stir fry recipes with other gourds like zucchini and squash. Served over rice or as a side dish for meats, guests will be eating pumpkin and won’t even know it.

The pumpkin in your recipe doesn’t have to be the main ingredient. A hollowed out pumpkin can be used much like a bread bowl. It can hold stews, soups, and chili that contain pumpkin, or not. The outer rind will stand up to the temperature and may even cook any remnants of pumpkin inside and add to the flavor.

What are you doing with those pumpkins this year? Add them to your favorite recipe and taste the difference.

Cravings

2008-06-06T16:15:00.007-05:00

Have you ever found yourself wanting a piece of chocolate or a thick slice of pizza?
Did you know that your body could be telling you something?

Cravings are your body's way of telling you that you’re lacking something found within that food's ingredients or chemical makeup and it’s not just because you're bored, stressed, or your energy levels are low.
Giving in to a craving can have you feeling guilty and shameful but if you eat the right foods and understand what's behind your cravings, you can stop yourself from having another 2 AM ice cream eating binge.
Here’s some of the more popular cravings and a list of foods that could help stop some of your cravings.

Cravings	What your body may be lacking	What food you should eat
Chocolate	Magnesium	Raw Nuts, seeds, legumes and fruits
Bread or Toast	Nitrogen	High protein foods: fish, meat, nuts, and beans
Chewing ice	Iron	Meat, fish, poultry, seaweed, greens, and black cherries
Salty foods	Chloride	Raw goat milk, fish, and unrefined sea salt
Carbonated drinks	Calcium	Mustard and turnip greens, broccoli, kale, legumes, cheese, and sesame
Acid foods	Magnesium	Raw nuts and seeds, legumes, and fruits
Pre-menstrual cravings	Zinc	Red meats (especially organ meats), seafood, leafy vegetables, and root vegetables

Just a few to get you started.

Bundt Cake

2008-06-03T23:14:00.000-05:00

Over the past few years, I have less and less time to be in the kitchen. So I have gotten a little lazy with my cake baking/Frosting. I came up with the idea after seeing Bundt cakes in the store you know the ones with the "frosting" just drizzled over the top. So I tried it.
I took 1 box of regular cake mix (one of my favorite flavors is cinnamon swirl) and made it using regular directions and then instead of putting it in one big pan or two smaller pans. I used a Bundt Pan that I had purchased and never used.
Okay now what, well take about 2 big scoops of your favorite frosting that matches the flavor of the cake put it in a cup that you can pour out of and use in the microwave. Place that cup in the microwave and melt to frosting (I have done chocolate and vanilla) and then just pour it over your cake. This saves frosting time and you use less frosting and if you are like me and LOVE frosting, you can always add a little more and more or less cover the cake as apposed to drizzling it over.

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About me

2008-06-02T15:38:00.004-05:00

I figured I would start out by telling everyone about my and why I started this blog. I am a SAHM of two little boys (at time of posting 3 and 2) from Gilberts, IL. I have my personal blog where I discuss the everyday life and struggles of going from SAHM to a WAHM and my ideas, tips and what has and hasn't worked for me along the way.
I have been collecting cookbooks since I first got married in 1994. I have never been that great of a cook, that I why I started the collection in the first place, I need recipes to cook. I have recently gotten some old cookbooks that were my grandmothers, and have some not so common cookbooks like Marlboro ones and I have a cookbook my church put together back when I was still at home. I also subscribe to a few magazines like Rachael Ray (of course) and Krafts Food and Family. I have also inherited many old cooking magazines from my mother and grandmother. So that kind of gives you my cookbook background.
Now I have decided for my blog we will focus on a sweeter note. Cookies, baking and cookie exchanges/bakes, which of course is more prevalent during the holidays', but really you could do one anytime of year. I started many years ago doing a cookie bake during the holidays with my mother and sisters and it has become somewhat of a monster, where we see just how many cookies can we bake. We have started to tone it down somewhat, but it is great fun to get together and just hang out.
So I will start out reviews, tips and ideas geared toward the baking end of life. I cook to eat, but I live to bake. My husband and kids should like this choice because my husband will get the sweats to eat and the kids will get to help me in the kitchen. I am not sure yet how often the reviews will be done, my goal is once per week until I run out (I better start ordering).

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