Sharing Recipe From Illinois Country Living Magazine

loveyourself I was looking through the magazine last night and saw a recipe I’d like to try. πŸ˜‰

www.icl.coop

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Please Note: This recipe was taken directly from the magazine – including the site’s URL

 

 

curriedfloretsalad

Curried Floret Salad

Ingredients

2 1/2 cup Fresh broccoli florets
2 1/2 cup fresh cauliflower florets
1-6 oz pkg. dried cranberries
1/4 cup vegetable oil – will substitute olive oil
2 tablespoons white vinegar
1 tablespoons brown sugar
1 tablespoons chives, minced
1 1/2 teaspoon curry powder
1 1/2 teaspoon soy sauce
1/4 teaspoon garlic, minced
1/3 cup mayo
1/3 cup slivered almonds, toasted


Directions

In large bowl, combine the broccoli, cauliflower and cranberries.

In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayo until blended. Pour over broccoli mixture and toss to coat.

Cover and put in fridge for at least 2 hours, stirring several times. Before serving, stir in almonds.

Enjoy! πŸ™‚

Again, here is the URL: http://www.icl.coop

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my siggie on grandma blog

Low Carb Biscuit Recipe – Shared From a Friend

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By Lynn Terry: @http://www.travelinglowcarb.com/4275/low-carb-biscuit-recipe/

Actual Recipe From Lynn’s Blog

The Photos Below are Mine

 

 

 

I didn’t think they looked like Lynn’s…Wonder if they taste the same??


Ingredients

1 8 ounce bag parmesan cheese
1 cup Almond Meal
2 small or one very large egg
2 Tablespoons melted butter
Optional: Garlic Salt to taste – I did not have the garlic. I’m sure that one ingredient would have made them even more delicious! πŸ™‚

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Directions

Mix ingredients well and chill. Roll small portions into ball then shape them as cheese sticks or biscuits – or you can make them smaller/flatter for β€œcrackers”. Bake in preheated 350 oven for 10 minutes, turning after 5 minutes if necessary. (Keep an eye on them and cook until golden brown on both sides.)

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For Details On Counting Net Carbs – See Lynn’s Recipe Page Here

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2 Low Carb Pizza Crust Recipes

cauliflowerpizzacrust Both Recipes Featured In Allrecipes Magazine

Since I’m eating low carb, I thought I’d share a couple of pizza crust recipes, made the “low carb” way, from Allrecipes. πŸ˜‰

www.allrecipes.com

Cauliflower Pizza Crust

Recipe by: Alli Shircliff

Ingredients

1/2 head cauliflower, coarsely chopped
1/2 cup shredded Italian cheese blend
1/4 cup chopped fresh parsley
1 egg
1 teaspoon chopped garlic
salt and ground black pepper to taste

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Directions

Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes.

Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.

Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

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inthekitchen

Summer Squash Pizza Crust

Recipe by: Dawn Davis

Ingredients

4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour — Substitute With Almond Meal For Low Carb
3/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
1/2 cup shredded mozzarella cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C). Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.

In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well. Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.

Remove the crust from the oven and change the oven’s temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.

Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards.

Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust.

If you want to omit the flipping stage, that is okay, but the crust won’t be as crunchy. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

Recipes above are credited to: www.allrecipes.comCopyright – All Rights Reserved

livelaughlove

Homemade Vegetable Soup That Kids Will Love – Sharing From a Friend

kitchen Grandparenting Tips – Gotta keep those grands warm in these cold winter months!! <3

I was reading on some of my favorite blogs this morning =)

I found a really good recipe that my readers will benefit! It’s kid-friendly…

 

 

 

This recipe is excellent after kids come in from playing out in the cold. After sledding. And anytime this winter! This soup recipe will warm them up quick! <3

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Recipe from Shari @ faithfilledfoodformoms.com

You can get this awesome recipe with MORE photos Here

Chocolate Chip Oat No-Bake Cookies – From Prepared Pantry

Full-CChipOatCookies I saw this recipe in my inbox today. Totally loving these and will make them when I get to one of my weight goals.

You have to treat yourself once in awhile, and especially whenever you cross a weight loss milestone! πŸ™‚

From the Prepared Pantry Site:

Everyone likes a chocolate chip cookie. They oats make it a chewy chocolate chip cookie. It’s a wholesome cookie that you won’t mind including in your child’s lunch box.

inthekitchen

Ingredients

1 cup brown sugar
1/4 cup butter
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup quick rolled oats
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
1 cup milk chocolate chips

Directions

In a saucepan, cook the brown sugar, evaporated milk, and butter. Cook over medium heat, stirring continually, until the mixture comes to boil. Cook for one minute longer.

Remove from heat, stir in peanut butter, quick oats, and vanilla. Let cool until just warm to the touch then stir in the peanuts and chocolate chips, stirring just until the chips and peanuts are dispersed.

Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper. Cool completely in the refrigerator.

Baker’s note:

If you stir the chocolate chips in before they have sufficiently cooled, they will melt. That’s not bad but you will have chocolate cookies instead of chocolate chip cookies.

The Good For You Angel Food Cake, Or Not?

cake I love angel food cake! Sometimes, there is just NOTHING better than angel food cake, (some people like to call it “sponge cake”) with strawberries on top. YUMMY! Now, Sponge Cake don’t even sound appealing to me at all! lol) However, that’s what some people call it. πŸ˜‰

 

 

 

 

 

 

Speaking of cake, my grandson usually has to visit me (2 or 3) times per week to grab from Papa’s breakfast cake stash. lol — I sure don’t mind my grandkids coming over, as I love them dearly! My grandson loves those Little Debbie cakes! πŸ™‚

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So, is Angel Food cake better for you than regular cake? Quite a few folks perceive that to be the case. I’ve actually heard people say that there is mostly air in “Sponge Cake.” There’s that phrase again! LOL

I’ve done some research on the topic and found that this type of cake can be gluten free if you don’t use wheat flour. (If cooked from scratch) That’s a plus right there due to a large portion of healthy conscience folks following a gluten-free eating plan.

Or, is it any better than those Little Debbie cakes above??

I receive an excellent newsletter that sends me regular mailings on cooking tips, latest products, recipes, and holiday foods and tips, and much more!

Originally from Cookin @ DVO.com

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Want some facts and tips about baking and enjoying Angel Food Cake? I’ve included a nice resource for you. πŸ™‚

The Art of Angel Food Cake

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The below link IS NOT an affiliate link of mine. It’s just a nice resource I wanted to share with you! From Cookin @ DVO.com

Sign up with their newsletter while you’re there!

You can get it Here

Update On Low Carb Way Of Eating

prepare in skillet

I’ve started another way of eating, (not going to say diet)! It’s not a diet, it’s a lifestyle change for the long haul for good health and weight loss.

What Have I Lost In (One) Week?

 

 

 

I have lost 8.2 pounds! That’s the most I’ve ever lost on any eating plan (for one week). πŸ™‚ I know you lose more on your first week on any program or healthy eating plan you go on.

I’m enjoying eating new things and also, my taste buds are changing. And I sure don’t go hungry, that’s for sure! =)

Below are photos of various meals I’ve been eating

Just A Quick Note Here: If you want to try low carb, you should watch the strawberries and carrots. Eat those maybe twice a week. DON’T eat them every day!!

Another Quick Note Here: With low carb, it’s easier when you dine out. You can have steak, chicken, beef (no bun), fish and most types of salads. However, when eating salads while eating out, tell them to hold the croutons! πŸ˜‰

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I grabbed a quick burger at the Golden Arches and tossed the bun, ordered a side salid. Was a good meal. πŸ™‚

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I’ve also been working out…I feel so much better when working out. πŸ˜‰

The Best Way to Make Frosting for Valentine Cookies

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From The Prepared Pantry

Secrets to getting your grandkids to always beg for more! πŸ™‚

 

 

More Than Pretty Valentine Cookies

 

 

 

valentinecookies

Secret #1 is the flavor

We sell sugar cookie mixes that taste very good like key lime, cherry, lemon, and raspberry. The secret is in the frosting. If you put the flavor in the cookies, much of it bakes out. So we put most of it in the frosting. That makes them exceptionally good.

Secret #2 is the meringue powder

If you add a couple tablespoons of meringue powder to your frosting, it will dry with a shell on it–enough to keep the cookies from marring and sticking together. If you add more meringue powder, you have royal icing, the icing that is used to make the hard decorative flowers on wedding cakes.

More Sugar Cookie Tips…

Get the cookies off the sheet as soon as the pan comes out of the oven. Two bad things happen if you don’t. First the cookies stick. (You can get by with a very lightly greased pan if you remove the cookies immediately.)
Second, if you don’t take the cookies off immediately, they continue to bake on the pan. The become dry and hard.

If the bottoms of the cookies are brown, you baked them too long. They should be golden

Next On The List

browniepops

Check Out How to Turn Brownies into Brownie Pops in 15 minutes Here

Plus save up to 50% on these deals throughout the Prepared Pantry Site

livelaughlove

Copyright Β© Dennis Weaver :: The Prepared Pantry :: Grandma’s Home Blogger Place :: All Rights Reserved

Bavarian Cream Pastry Filling

creamcupcakeDoesn’t This Look Delish!! πŸ™‚

By The Prepared Pantry Website πŸ™‚

Remember all those rows of cream filled cupcakes and pastries at your favorite bakery? This is exactly what your baker uses to quickly and easily make his pastries. With professional Bavarian cream, you can make the same pastries and filled cupcakes that he makes.

Look what you can make!

* Cream puffs
* Eclairs
* Bismarcks
* Cream filled layered cake
* Boston cream pie
* Stuffed French Toast
* Dessert crepes

And much more! Once you start, youll never stop. Baking will never be the same.
These are made for professional bakers so you’ll make absolutely scrumptious desserts and cupcakes just like the pros.

 

​We think more Bavarian cream filling is used for cupcakes than anything else. Every cupcake should be a cream filled cupcake. Its really easy. You can fill a dozen cupcakes or donuts in a minute!

Watch the video on how easy it is to fill cupcakes Here.

Expect to fill five to seven dozen cupcakes with a single package

It is so easy to use. Just clip the corner and squeeze what you need. Fold the corner, put a paper clip on it, and store the remainder in the refrigerator for up to six months. Unopened, these will last 12 months.

Because this is so inexpensive and handy and because you can make so many things with it, put several in your pantry. Your family will love what you make.

Add this to your cart and have it on hand for cupcakes and more.

From Dennis Weaver @ The Prepared Pantry

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Copyright Β© Dennis Weaver :: The Prepared Pantry :: Grandma’s Home Blogger Place :: All Rights Reserved

How to Make Homemade Apple Cider

applesBy The Menu Mom

 

 

Includes a FREE eBook – Staying Sane During Holiday Shopping!

 

 

Want a true drink that reminds you of fall? How about learning how to make homemade apple cider? The clean crisp taste of apples can be bottled and you can do it easily at home. Apple cider is a refreshing drink that is mostly drunk in the fall of the year.

There are several different types of cider that you can have a taste of:

Unpasteurized – Sold at apple orchards and roadside stands fresh from the press
Hard cider – This apple cider is allowed to ferment. Yeast is added to finish the process
Hot cider – Boiled apple cider that has spices added to it for a better taste. Boiling makes it pasteurized
Sparkling cider – Apple cider and carbonated water

Making Cider

Here are a few tips when making your own cider. The equipment you need is probably already around your home. Gather a sharp knife, cheesecloth, a large bowl, a blender and at least four dozen apples.

Choose your apples – Which apples you choose will depend on the taste that you want. For a sweeter taste to your cider try Red Delicious, Jonagold and Fuji apples. Combining tarter apples like Granny Smith and McIntosh along with Golden Delicious will deepen your flavors. Choose apples that are ripe without blemish, soft spots or any other damage. My personal favorite is Honeycrisp.

Use them right away – If you have an apple tree, pick the apples when you are ready to make the cider. Also, visit your local farmer’s market for fresh picked specimens of the varieties you like.


Prepare your apples – Wash them well. Use a corer tool to remove the center of the apple and making slicing easier. Cut the apple into slices.

Blend them – Place the apple slices, with skin, into the blender. Chop up until the pieces are small but bigger than the openings in the cheesecloth. If you grind it up too fine then you will end up with sediment in the bottom of your cider.

Strain your apples – After you have blended all of your apples, place a piece of cheesecloth across a large bowl. Strain your apple mixture. If you have one, use a cider press, but it is not required. You may need to squeeze a bit more to get all of the juice out of the pieces. Pour into jugs.

Pasteurize your cider – You can drink your cider as is. To slow the fermentation process you can put your bottled cider in the refrigerator. Even better is pasteurizing it. Boil the cider to about 160 degrees Fahrenheit. Cool and refrigerate.

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These would taste great anytime during the fall season. However, the holiday season is just around the corner. Do you seem to stress out during your holiday shopping and preparation?

 

 

 

I have awesome news….This resource below is a FREE one…Staying Sane During Holiday Shopping! Grab yours today and plan on a stress-free and enjoyable holiday season with the free eBook below!

Happy Holidays To You! πŸ™‚

 

Click Below For Free Instant Download!
Staying Sane During Holiday Shopping - Free Ebook