Out of this world Baked Beans

Dog Gone These Beans are Good

2 18-ounce cans pork and beans
1 can apple pie filling
1 lb Italian sausage, browned and drained
2 tablespoons molasses
1/4 cup organic steak sauce (no HFCS)
1/4 cup home made barbecue sauce
Combine all ingredients in a large casserole. Bake for 1-½ hours at 350 degrees

Barbeque sauce:
1/2 cup catsup
1/2 cup light brown sugar
1/4 cup spicy brown mustard
1/4 cup molasses
1/4 cup cider vinegar
3 cloves garlic, crushed
Heat all ingredients in a saucepan over medium-high heat.
Bring to a boil then lower the heat and let simmer for 30 minutes,
stirring frequently.
Remove from heat and remove the crushed garlic cloves.
or for a big crowd

Ingredients
10 cans organic Pork & Beans
1 pound light brown sugar (1 lb.)
1 pound sliced bacon
2 Tablespoons ground mustard
Ketchup

Method
In a lasagna type pan, put in and spread evenly half of the beans.
Mix the box of brown sugar and ground mustard.
Spread half of that over beans.
Spread the rest of beans in the pan, then rest of the sugar mixture.
Cut the bacon slices in 1" pieces then lay them over the beans to cover the entire pan.
Over that, evenly spread a layer of ketchup.

Bake in a 325 degree oven for 3 1/2 hours.

You won't believe how good these beans are!!









Grill up some burgers, steaks or bratz and serve with veggies
















And slices of watermelon.

Dining Out?

15 Restaurant Survival Strategies from Eat This Not That

1. Front-Load with Protein
So what’s the best way to start the meal? Easy—you want something loaded with lean protein. A study published in Physiology & Behavior showed that people who ate a protein-heavy appetizer consumed an average of 16 percent fewer calories in their entrée than those who loaded up with carbohydrates. The effect is spoiled, though, if you wolf down a bunch of greasy chicken strips. Look for something like shrimp cocktail, which hasn’t been deep-fried or slathered with cheese.

2. Beware of the Booze
We know life's rough, but here's the deal: The standard cocktail has anywhere from 200 to 500 calories, yet those who drink before a meal actually wind up eating more come chow time. Researchers in the Netherlands gave people a pre-meal treatment of booze, food, water, or nothing. Those who had the booze spent more time eating, began feeling full later in the meal, and consumed an average 192 extra calories.

3.Beware of Portion Distortion
According to data collected by the Nationwide Food Consumption Survey, food portions are growing. Hamburgers, for instance, have grown by 97 calories since 1977. French fries have grown by 68 calories. The problem with this is, as the research points out, that people don’t necessarily stop eating when they’re full. Students at Cornell were given access to an all-you-can-eat buffet and told to go to town. Researchers took note of how much they ate; the following week, they served the same students portions of either equal size, 25 percent bigger, or 50 percent bigger. Those with 25 percent more food ate 164 more calories, and those with 50 percent more food ate 221 extra calories.

4. Enjoy the Conversation
It takes your stomach about 20 minutes to tell you that you’re full. That means you need to eat slowly so you get the message before you’ve overeaten. That shouldn’t be hard—just set your fork down every now and again and tell one of the many adventurous stories from your childhood. Told them already? Make up some new ones.

5. Avoid Handouts
Just because it doesn't cost money doesn't mean it doesn't have a price. Munch on a couple of Olive Garden's bread sticks or Red Lobster's Cheddar Bay Biscuits and you've just put down 300 calories before your meal arrives. A basket of chips at the Mexican joint? Expect a price tag around 500 calories, which can easily double the impact of an entrée. Not so free now, is it?

6. Don’t Fall for Combos
At every fast-food restaurant, as soon as you decide on an entrée, expect to face some variation of this question: “Would you like to make it a combo meal?” Of course, you’re tempted. This is the modern-day equivalent of supersizing, wherein you get an average of 55 percent more calories for 17 percent more money. It’s also the cheapest way to get fat in a hurry. Just say no.

7. Drink Responsibly
Sure, sure, you know all about the dangers of soda, but here's what you might not realize: A cup of sweet tea is only marginally better than Pepsi. Each glass you drink with dinner adds about 120 calories to your meal, and the same goes with juice. In fact, America's love affair with flavored drinks adds 450 calories to our daily diet, according to a study from the University of North Carolina. That's an extra 47 pounds of body mass to burn off (or not) each year. Switch to water, though, and it has the opposite effect: The more you drink, the more you shrink. Choose accordingly.

8. Drink Responsibly
Sure, sure, you know all about the dangers of soda, but here's what you might not realize: A cup of sweet tea is only marginally better than Pepsi. Each glass you drink with dinner adds about 120 calories to your meal, and the same goes with juice. In fact, America's love affair with flavored drinks adds 450 calories to our daily diet, according to a study from the University of North Carolina. That's an extra 47 pounds of body mass to burn off (or not) each year. Switch to water, though, and it has the opposite effect: The more you drink, the more you shrink. Choose accordingly.

9. Think Big
Restaurants are not required to emblazon nutritional information on the side of their plates, which makes it nearly impossible to guess how many calories are in each meal. Care to venture a guess? Well, if you’re like most people, you’re not even in the ballpark. A 2006 study published in the American Journal of Public Health found that consumers given an obviously high-calorie restaurant meal still underestimated the caloric load by an average of 600 calories. Use that as the new barometer to gauge the heft of your dinner.

10 Think Thin
Want to know the easiest way to make a portly pizza? Here's a hint: It has nothing to do with toppings. Nope, the biggest problem facing your pie is the massive boat of oily crust hunkering along the bottom. Your best defense is to order it as thin as you can. Three deep-dish slices from a large Domino's pie, before toppings, will cost you 1,002 calories. Downsize that to a thin crust and you just burned off 420 calories without lifting a finger. Who knew losing weight was so easy?

11 Invite the Kids to the Grown-Up Table
Speaking of pizza, how do you rein in the kids' growing affection for cheese and pepperoni? Not by ordering them a personal pan found on so many kids' menus across America. The mini pepperoni at Pizza Hut runs 660 calories, and even the kids' regular crust pizza at Uno Chicago Grill has 780. And it's not just pizza; from 873-calorie "mini" turkey burgers at Ruby Tuesday to 981-calorie nachos at On the Border, kids' menus are often cluttered with problematic foods. Massive portions like this help explain how today's little ones consume 180 more calories per day than their peers of 1989. That's a lot of girth over the course of childhood. Instead of ordering whole meals, combat the trend by feeding the small appetites with a little off your plate. A couple of slices of your thin pepperoni pizza, for instance, will cost only 400 calories. Half a cheeseburger? About 350 calories. Make this the norm and you'll save calories for them and yourself.

12 Side with Sides
Some of the best of restaurant fare can be found in the side items section of the menu. Plates of black beans, roasted seasonal vegetables, and even skewers of "add-on" shrimp are prime fodder for a healthy meal. Stick to two and you can walk out feeling better for not having busted your calorie bank. (Oh, and you'll save cash, too-if you're into that kinda thing.)

13 Personalize Your Order
Think of the menu as a list of starting points. Any respectable joint in the country-even fast-food purveyors-will tailor to your wants, but only if you voice them. The caloric savings are as big as your imagination. Take a BLT-ask for mustard instead of mayo, then pick off a slice or two of bacon and you've just cut 250 to 400 calories from your sandwich. Use these to help you get the hang of it: Ask them to sub in whole-grain bread on your sandwich at Panera, to make your pasta with whole wheat noodles at Macaroni Grill, and to go light on the oil with your omelet at Denny's. There, wasn't that easy?

14 Order It To Go
How many times have you finished your plate just because there wasn't enough to take home? Well, next time, make sure there's enough. Every time you order a full-size dinner entrée, ask the server to deliver a to-go box with your food. The food is easier to divide before you start eating, and you won't have to fight the temptation of a half-eaten manicotti sticking in your face.

15 Be a Dessert Dodger
When the food-industry research company Technomic surveyed 1,500 people on their dessert habits, not a single person reported that they never ate dessert. To contrast, 57 percent said they ate dessert frequently. Of course, there's no problem with an occasional treat, but there is a problem when it tacks on half a day's calories to the end of your meal. The average dessert at T.G.I. Friday's, for instance, packs 819 calories. So rather than order your own massive dessert, ask for an extra spoon and take a few bites from your tablemates' orders. You'll be doing everyone a favor.

Asparagus Therapy

Have you ever heard of Asparagus therapy?

There are a lot of wild healing claims about it but I do it as just part of my healthy eating plan.

Asparagus is a stalk like vegetable that grows in sandy soil and is part of the Lilly family along with garlic, onions and leeks. It is "one of the most nutritionally well-balanced vegetables in existence" because it’s high content of folic acid. It also contains calcium, iron, potassium, thiamin, and fiber. Asparagus is a good source for vitamins A, B6 and C. The stalks contains no cholesterol or fat, and is low in sodium. Folic acid along with B vitamin helps the body build healthy new cells and maintains DNA. It is also high in the micronutrient glutathione, which is considered one of the body's most potent anticarcinogens and antioxidants. Glutathione is said to defend the body against viruses, certain types of cancer, and boosts immune cells.

PROCEDURE:

1) Place the cooked asparagus in a blender and liquefy to make a puree, and store in the refrigerator.

2) Take 4 full tablespoons twice daily, morning and evening. . It can be diluted with water and used as a cold or hot drink.

Try it – maybe it will help to fend off some of the yucky side effects you are experiencing from medication and procedures. With all that good nutrition packed in it wouldn’t hurt.

Coffee Filters

1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.
2. Clean windows and mirrors. Coffee filters are lint-free so they'll leave windows sparkling.
3. Protect China Separate your good dishes by putting a coffee filter between each dish.
4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.
5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.
6. Apply shoe polish. Ball up a lint-free coffee filter.
7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.
8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.
9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.
11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.
12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters.
13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them.
Soaks out all the grease.
14. Keep in the bathroom. They make great "razor nick fixers."
OH YEAH THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS
Who knew? And you can buy 1,000 at the Dollar Tree for almost nothing.

Marevelous Melon

Courtesy of Woman's Day


Another Beautiful Dish and oh so easy

Prep Time: 15 minutes + chilling
Makes: 6 servings

Ingredients
1 large cantaloupe
1 small package (3 ounces) strawberry banana gelatin
1 cup boiling water
1/2 cup unsweetened applesauce
1 cup sliced fresh strawberries

Directions:
Cut melon in half lengthwise from bud to stem end; discard seeds.
Cut a thin slice off the bottom of each half so melon sits level; pat dry.
In a bowl, dissolve gelatin in boiling water.
Stir in applesauce and strawberries.
Pour into melon halves (discard any remaining gelatin mixture or save for another use).
Cover with plastic wrap and refrigerate overnight.
Just before serving, slice each melon half into three wedges.

Tomato Spinach Casserole

This is my lost recipe. Now it's been found! I've missed it for 12 years. It's one of my favorite side vegetable dishes. So easy to make, so beautiful on the buffet and full flavored. My vegetarian friends love it except for the ones who can not tolerate mushrooms. I think you could add some tofu to replace the mushrooms.

Serves 4
Preparation time: 20 minutes
Baking time: 25 minutes
Oven temperature: Preheat to 375F

Cheese melds the tomatoes, mushroom and spinach together to make a boldly flavored accompaniment to meats.
Or
Serve with spring salad greens as a vegetarian main dish.
1 pkg. (10 oz. ) frozen chopped spinach
1 Tbsp. lemon juice
2 Tbsp. sour cream
½ lb. fresh mushrooms, sliced (about 8)
2 Tbsp. butter
2 large tomatoes, sliced
½ tsp. salt
¼ tsp. pepper
½ cup shredded Parmesan cheese
½ cup shredded Monterey Jack cheese

1.Cook spinach according to package directions, drain well.
2.Spread spinach in bottom of well-buttered, shallow 8-inch casserole dish or pie pan.
3.Sprinkle with lemon juice and dot with sour cream.
4.Sauté mushrooms in butter for 2 minutes or until lightly browned. Pour mushrooms over spinach
5.Top with sliced tomatoes, arranging them in overlapping layers over the mushrooms.
6.Sprinkle with salt, pepper, Parmesan cheese and Monterey Jack cheese.
(casserole may be covered and refrigerated at this point for later heating).
7.Bake at 3750F until bubbly and hot (25 min). Serve immediately.

Zebra Cake

Ingredients
4 large eggs
1 cup sugar
1 cup milk (low fat is fine)
1 cup vegetable oil
1 tsp vanilla extract
1/8 tsp almond extract
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2 1/2 tbsp cocoa powder

Preheat oven to 350F.

Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.

In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and almond extracts.

In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk to combine.

Measure out just over two cups of vanilla batter and place it back in the medium bowl. Sift cocoa powder over the bowl and whisk until fully incorporated.

Put 3 tbsp of vanilla batter into the center of the pan and let it spread slightly on its own.
Put 3 tbsp of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread itself.
Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.

Bake for 38-42 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper. Re invert on to a wire rack and let cool before slicing.

Serves 10.

Mother's Day Brownies"

"Mom's Special Brownies"

Remove teddy bear from oven and preheat oven to 375.
Melt 1 cup margarine in saucepan.
Remove teddy bear from oven and tell Jr., "No, no."
Add margarine to 2 cups sugar.
Take shortening can away from Jr. and clean cupboards.
Measure 1/3 cup cocoa.
Take shortening can away from Jr. again and bathe cat.
Apply antiseptic and bandages to scratches sustained while removing shortening from cat's tail.
Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 cups sifted flour.

Take smoldering teddy bear from oven and open all doors and windows for ventilation.

Take telephone away from Billy and assure party on the line the call was a mistake. Call operator and attempt to have direct dialed call removed from bill.

Measure 1 tsp. salt, 1/2 cup nuts and beat all ingredients well.
Let cat out of refrigerator.
Pour mixture into well-greased 9x13-inch pan.
Bake 25 minutes.
Rescue cat and take razor away from Billy.
Explain to kids that you have no idea if shaved cats will sunburn. Throw cat outside while there's still time and he's still able to run away.

FROSTING Mix the following in saucepan:
1 cup sugar
1 oz unsweetened chocolate
1/4 cup margarine Take the darn teddy bear out of the @#$% broiler and throw it away -- far away.

Answer the door and meekly explain to nice policeman that you didn't know Jr. had slipped out of the house and was heading for the street.
Put Jr. in playpen.

Add 1/3 cup milk, dash of salt, and boil, stirring constantly for 2 minutes.

Answer door and apologize to neighbor for Billy having stuck a garden hose in man's front door mail slot. Promise to pay for ruined carpet.

Tie Billy to clothesline.

Remove burned brownies from oven.

Collapse and call the baker for delivery.

HAPPY MOTHER'S DAY

Holiday Cooking

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE

4 servings
Ingredients
Avocado Salsa:
• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 Hass avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
• 1 tablespoon olive oil
• 1 teaspoon chipotle or blended chili powder
• 1 teaspoon kosher salt
• 1 pound medium shrimp (about 20), peeled and deveined
• 8 corn tortillas
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges

Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stove top or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.)
Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
Serve 2 tacos per person, with a lime wedge on the side.
Copyright 2005 Television Food Network, G.P. All rights reserved.


CHICKEN ENCHILADAS
Recipe courtesy Tyler Florence


16 enchiladas, 8 servings
Prep: 1 hr
Cook: 15 min

Ingredients
• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions
Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CHORIZO, BEAN AND CHEESE NACHOS
Recipe courtesy Emeril Lagasse, 2003


4 servings

Ingredients
• 1 pound Mexican chorizo, removed from casings and crumbled
• 1 tablespoon chopped garlic
• 1/4 teaspoon ground cumin
• 2 cups cooked pinto beans
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Water
• Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated sharp cheddar
• 1 small white onion, sliced into thin rings
• 5 large jalapenos, stemmed, seeded, and chopped, or to taste
• 1 cup sour cream
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro leaves, for garnish

Directions
In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels.

To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.

Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt.
Drizzle over the nachos, garnish with cilantro, and serve immediately.

Homemade Tortilla Chips:
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Essence, recipe follows
In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels.
Season lightly with Essence. Serve warm or use to make nachos.
Yield: 3 dozen chips

Essence (Emeril's Creole Seasoning):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup


CHUNKY GUACAMOLE
Recipe courtesy Tyler Florence


4 servings

Prep:15 min
Inactive Prep: 1 hr

Ingredients
• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Fruit Salsa with Cinnamon Tortilla Chips


PHOTO BY: Karen

PREP TIME 30 Min
COOK TIME 5 Min
READY IN 1 Hr

INGREDIENTS
1) 1 Fuji apple - peeled, cored and diced
2) 1 cup sliced fresh strawberries
3) 2 kiwis, peeled and sliced
4) 2 bananas, peeled and sliced
5) 1 sweet orange, peeled, segments cut in thirds
6) Hand full of sliced grapes
7) 6 tablespoons butter
8) 6 (10 inch) flour tortillas
9) 3 tablespoons white sugar
10) 1 tablespoon ground cinnamon

DIRECTIONS
1. In a medium bowl, mix together 1 - 6. Cover and chill in the refrigerator approximately 20 minutes.
2. Slice flour tortillas into triangles.
3. Lightly brushed melted butter over the tortillas, sprinkled with cinnamon and sugar and baked at 350 degrees for about 15 min.
4. Watch them closely so they don't burn!
5. Serve the cinnamon chips warm with the chilled fruit salsa.

comer mi buen amigo

Spicy Collards and Black-eyed Pea Soup

1 onions, diced
1 can diced mild fire roasted green pepper
3-4 cloves garlic, minced
2 ribs celery, diced
2 cups dried black-eyed peas, picked over and rinsed
6 cups water
1 pound collard greens, tough stems removed and greens chopped
1 1/2 teaspoons dried thyme (divided)
1 teaspoon oregano (divided)
1 16-ounce can tomatoes
2 cups vegetable broth
1 tablespoon hot sauce
1/4 teaspoon cayenne (to taste)
1/2 teaspoon paprika
1 -2 teaspoons salt (to taste)
2 tablespoon tomato paste
1/4 teaspoon black pepper

In large pot sauté the onions for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.

Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano and cook until peas are tender, about 45-55 minutes.

Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop. Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.)


Makes at least 6 servings.
Each provides 242 Calories (kcal); 1g Total Fat; (4% calories from fat); 16g Protein; 45g Carbohydrate; 0mg Cholesterol; 488mg Sodium; 11g Fiber. Weight Watchers Core/4 Flex Points.




Serve with a little cornbread - that will keep ya warm.

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

Easter Dinner

Strawberry and Spinach Salad
4-5 cups fresh spinach leaves
1-2 cups shredded green or red leafy lettuce
about 10 fresh strawberries, sliced
1/2 c. candied walnuts or pecans
(an easy way to make these is to combine a bunch of walnuts or pecans in a bowl.
Add 1 egg white and mix until coated evenly. Add about 1/2 c. sugar, or to
taste,then sprinkle with cinnamon.
Then bake for an hour at 250 degrees on a cookie sheet covered in tin foil.
Stir around every 15 minutes)
1/4-1/2 c. crumbled blue cheese
1/2 c. mandarin oranges (optional)

Toss all ingredients together in a large salad bowl, then serve with raspberry vinaigrette salad dressing.

Ingredients:
• 1/2 cup raspberries, fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tsp sugar
• 1 tbsp Dijon mustard
• 1/4 cup vegetable oil
Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.

WAY TOO MUCH VINIGAR IN THIS RECIPE -
SWITCHOUT TO A TEASPOON OR TWO
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Cream Biscuits
Courtesy of Cook’s Illustration
Makes Eight 2 1/2-Inch Biscuits.

INGREDIENTS
2cups unbleached all-purpose flour , plus extra for the counter
2teaspoons granulated sugar
2teaspoons baking powder
1/2teaspoon table salt
1 1/2cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
==================================================================================
Roasted Smash Potatoes
Courtesy of RecipeTips.com

Ingredients
- 12 baby red potatoes
- 1/4 cup olive oil - more or less as needed
- kosher salt - to taste
- black pepper - to taste
- 2 tablespoons fresh rosemary - chopped
- 1/2 cup parmigiano-reggiano cheese - shredded
- 2tablespoons fresh parsley – chopped

Directions:
-In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly. -Preheat oven to 400°F.
-Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
-With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
-Drizzle each liberally with olive oil, salt, pepper and rosemary.
-Place in the oven for 10-15 minutes or until the edges just start to brown.
Remove from oven and sprinkle on the cheese and parsley.
-Place back in the oven for approximately 5 minutes or until golden and bubbly.
===============================================================================
Basic Roasted Beet Recipe
Ingredients:
6 medium red beets
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
aluminum foil

Preheat the oven to 375 degrees F.

Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40 minutes. When cool enough to handle, peel the beets.
No pink fingers by peeling them underwater!
=============================================================================
Baked Ham With Pineapple & Brown Sugar Glaze

1/2 Ham (your choice of your favorite cut)
1 Can pineapple slices, drained (reserve liquid)
1 Small jar maraschino cherries (reserve liquid)
1/3 Cup packed brown sugar
Whole cloves

Oven 325

Place ham, cut side down, in baking pan. Score the rind about 1/8 inch deep into 1 1/2 inch diamonds. Insert a clove into the center of each diamond. Arrange pineapple slices over the exposed area by inserting a cherry in the center of each one with a toothpick.

Mix the pineapple liquid with the brown sugar and 2 tablespoons of cherry liquid. Pour over the ham and bake according to your recipe. Baste ham and pineapple about every 30 minutes to coat pineapple and keep it moist.

Remove from oven and let rest for about 30 minutes before slicing. Remove toothpicks, pineapple, cherries and cloves. Pineapple and cherries go well served on the side.
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Steam your asparagus after Ham is finished.
We added left over lamb slices from Passover
And you'll need to contact Kristy to order one of her divine cheese cakes

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
Or
Cook your own bacon for the bacon bits & use 4 tablespoons or less or bacon drippings
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (for bacon bits)

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, heat oil & butter (or bacon drippings if you cook your own bacon for bacon bits) over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
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Tip from Pioneer Woman: cooking bacon? while it’s still unopened in the package, just cut package in half so the bacon strips aren’t so long. Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. Leave the bacon on one side (without flipping) until the fat starts turning translucent and the red part starts getting browned on the bottom (use tongs to lift up the bacon and check). You really just have to watch it and keep checking, once it is brown flip all the bacon slices over to the other side. In another 5-10 mins, the other side will be nice and brown and done. Drain bacon slices on paper towels (make layers of bacon and paper towels).

Try serving the Wilted Spinach Salad with it.


A little funny to make you smile:

"I have to have a raise," the man said to his boss.

"There are three other companies after me."

"Is that so?" asked the manager. "What other companies are after you?"

"The electric company, the telephone company, and the gas company."

Maybe hitting a little to close to home?
This meal will make you forget that for a few minutes.

Antipasto Squares

This can be a dinner served with a healthy salad to make your family feel special like guests
OR
This can be an appitizer served to guests to make them feel like family.

This recipe can get a bit expensive as it calls for different lunch meats and cheeses. But it's also extremely adaptable - as you can use any combination of whatever you like. I lean towards the more italian side, but this would be outstanding with ham, turkey breast, bacon & cheese for a more "club sandwich" type appetizer.. use your imagination.

2 (10 oz.) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced Prosciutto di Parma
1/4 pound thinly sliced Provolone cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced sandwich pepperoni
1 (12 oz.) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 TB. Grated Parmigianino Reggiano or Pecorino Romano cheese
1/2 tsp. ground black pepper

Preheat oven to 350º F.

Unroll 1 package of crescent roll dough and cover the bottom of a 9" x 13" Pyrex baking dish. Layer the ham, provolone, salami, Swiss cheese, pepperoni and peppers on top of the dough.

In a bowl, beat the eggs lightly and stir in the grated cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Note: If you use ham get baked ham. Boiled or cooked ham tends to be too watery.

Broccoli, Pepper Jack Cheese & Pistachio Salad recipe found under Salads located in Labels top part of blog to the right.

Snow? Think Pineapple

A bright, sunny, yellow pineapple

First start with natural beauty treatment so the fragrants of pineapple fill your cute little nose. Alpha hydroxy acids (AHA) work wonders because it removes dead skin cells, which is mainly made up of a protein called keratin. But did you know there is a type of plant enzymes called Proteolyitc enzymes that actually help to dissolve the layer of keratin?

Pineapple is a main source of Proteolytic plant enzyme. The enzyme helps to fight free-radicals that damage the skin and helps to remove dead skin cells while detoxifying to give a clean, rejuvenated skin. Pineapple is useful against acne as it has anti-inflammation properties. Having exfoliating and anti-acne properties, pineapple makes your skin spotless and young.

1 slice ripe pineapple or 1 tablespoon pineapple juice

Massage the fruit or juice onto your face. Although the fruit is sticky, it is best to let it dry completely (it takes about 10 to 15 minutes), before rinsing with warm water and patting dry. Rub your hand over your face to feel just how much softer and more supple the skin feels! Speaking of hands…. It’s nice on the top of the hands too.

Don't you just hate it when your elbows get dry, itchy and scaly? Dry, scaly elbows don't look attractive at all. You can remedy this skin problem by exfoliating using a good, and natural, body scrub: fresh pineapple. Rub some mashed, fresh pineapple onto your elbows (as well as on other dry, itchy and scaly areas on your body) and rinse it off after 15 minutes. Apply lotion or moisturizer to finish it off.

Now let's go to Hawaii



Pineapple is Beneficial also in the following condition :
1.It regulates the gland and found to be helpful in cases of goiter
(enlargement of the thyroid gland).
2.Dyspepsia (chronic digestive disturbance).
3.Bronchitis (inflammation of the bronchial tubes.)
4.Catarrh (secretions from mucous membranes).
5.High Blood pressure.
6.Arthritis (diseases of the joints)
7.Fresh pineapple juice is also used in removing intestinal worms.
8.Fresh pineapple juice has been used to combat diphtheria and other infections of the throat or other parts of the body.
9.Prevents nausea (includes morning sickness and motion sickness), Take 230 cc. of pineapple juice or papaya juice.
10.Constipation
Optimize your vitamin C intake. Look for the "gold" variety of pineapple. Loaded with 4 times the vitamin C of regular pineapple, this variety is exceptionally sweet, with golden-colored flesh.

So some great health benifits.
Did ya know pineapple is a meat tenderizer? The bromelain in pineapple helps tenderize meats because it breaks down protein. When making a marinade for tough cuts of meat such as flank steak, add pineapple juice. Now ya know!

Pineapple & Pina Colada Smoothies

Pineapple Smoothie



1 1/2 cups frozen pineapple chunks
1 cup buttermilk
2 tsp vanilla extract
2 tsp liquid sweetener

Blend and serve

Garnish with a cherry, a mint leaf or a pineapple spear



Pina Colada Smoothie



5 tbsp coconut milk
2 1/2 cups pineapple juice
1/2 cup vanilla yogurt
1/2 frozen banana (break into chunks & freeze)
1 1/2 cups frozen pineapple chunks

Put coconut milk and pineapple juice into a blender. Add in yogurt, frozen banana and the pineapple chunks. Blend until smooth.


Sip on one of these and watch that white beach flick again

How to cut a pineapple

Courtesy of Alan


Choosing a ripe pineapple is not hard. First check for fresh, green leaves and plumpness. Smell the base for a sweet, pineapple smell. Check for soft or moldy spots that are signs of bad fruit.

Lay the pineapple on its side and slice off both the crown and the stem. Some people like to twist the crown off with their bare hands and growl, but it's purely a matter of preference.



Next, stand the pineapple up on end and carefully slice off the skin, from top to bottom, leaving as much flesh as possible. Don't worry about the little eye spots; we take care of those next.



If you observe the eye spots, you'll see that they form diagonal lines around the pineapple. Cut a v-shaped groove along each diagonal line to remove the eye spots.



At this point, everything left is edible. If you want pineapple circles, cut the fruit in disks and then core each disk.



Munch on the core as you cook-- it's tough but many people like the mild flavor. If you want pineapple cubes or wedges, instead cut the pineapple into quarters lengthwise, core each quarter, and work from there.



Pineapple is low in fat, contains no cholesterol and is brimming with Vitamin C and other trace minerals

Wilted Spinach Salad

Serves 2

Salad:
4 cups baby spinach leaves (1 pre washed package)
½ medium-sized red onion, julienned
½ teaspoon minced garlic
8 slices thick bacon, diced

Vinaigrette:
3 tablespoons Cider vinegar
½ teaspoon sugar
¼ teaspoon black pepper
Pinch of salt

Garnish: 1 hard-boiled egg, chopped fine or quartered

Preparation
Arrange baby spinach leaves in a pretty clear bowl that is heat proof and set aside.

In a sauté pan, place diced bacon. Stirring frequently, cook on medium heat until crisp. Remove bacon to paper towel and drain.

Pour off all the liquid into a heat resistant bowl.
Return 3 tablespoons of it to pan and sauté the onions.
Add garlic and sauté for 15 seconds or until you can whiff the fragrance.

Remove pan from heat. Add Cider vinegar, sugar, black pepper,
salt and scrape the brown bits from the pan as you mix the ingredients.
Pour over baby spinach greens.

Quickly toss salad and top with hard-boiled egg.
Great as a starter for any meal. Or add grilled chicken for a dinner salad.

The Incredible Edible Egg

Uncle Tim's favorite

A beautiful, nutritious appetizer at any gathering or meal.



To hard-boil: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling.

Let eggs stand, covered, in the hot water, 15 minutes for Large eggs
(about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.




Recipe ONE
6 hard-cooked eggs
1/3 cup (2.66 oz.) reduced-fat sour cream
1/3 cup (1.33 oz.) reduced-fat shredded cheese with taco seasoning
3 tablespoons minced green onions with tops
Garnish: green onions, pimiento strips and/or parsley leaves. Yields 12

Recipe TWO (classic)
1 Dozen hard cooked eggs, peeled and chilled
1/2 Cup mayonnaise
2 Teaspoons cider vinegar
2 Teaspoons prepared mustard
1 Tablespoon sugar
1/4 Teaspoon salt & Dash pepper
Garnish with a pinch of paprika, thinly sliced green stuffed olives
or a small spring of parsley. Yield: 24




Cut eggs in half lengthwise. Remove yolks. Set whites aside. Place yolks in 1-quart plastic food storage bag. Add ingredients from recipe one or recipe two. Press out air. Close bag. Knead until yolk mixture is thoroughly blended. Push yolk mixture toward corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently, fill reserved whites with yolk mixture. Garnish and chill.