Wednesday, December 30, 2009

Corn Bread Stuffing from Jan

Lots of folks have turkey at New Years and need a different taste. Corn Bread has always been a favorite in my home. Give this recipe a try.

Safeway stuffing mix (cornbread if they have it)
1 tsp. - Poultry season - in the season section
3 or 4 - Garlic, chopped Seasoning salt
1 can - Cream of mushroom soup
1 large - Onion, chopped
3 to 4 - eggs
Celery - Chop as much as you like
1 can - Chicken broth in cans
Mixing bowl
Sausage, as much as you like.
Can opener
Glass pan for baking
Non stick spray - prefer butter flavor
Preheat oven to 350 degrees. Then, combine all ingredients in mixing bowl. Each box of stuffing will give you two packages of breadcrumbs. The amount of ingredients above is for one package of stuffing. You will need to double the other ingredients if you use both packages of breadcrumbs. Scoop dressing into glass pan and bake for 30 to 45 min.

Thursday, December 10, 2009

Apricot Glazed Cake sent in by Melissa

Melissa states that is easy to make a special cake if you start with a cake mix in a box and add special goodies to it to make the cake your own. Here is the recipe:

1-cup apricot preserves
1 cup Buttermilk
1 pkg. Yellow Cake Mix
1/4 cup oil
1 tsp vanilla
3 eggs
1 1/2 cup sugar
1 tsp salt
1 tsp baking soda
1 cup chopped walnuts
1 tbsp Corn Syrup
1-cup margarine
1/2 cup water
Mixing bowl
Wooden spoon
Sauce pan; large
9x13 pan
Pam non-stick spray
Preheat oven to 350 degrees. Spray pan in baking pan and set aside. In mixing bowl, add cake mix, eggs and water. Beat together with wooden spoon until blended; usually 2 minutes. Be sure to scrape sides on bowl while mixing. Pour batter into prepared baking pan and put in the oven to bake following box directions. Meanwhile prepare glaze in saucepan stirring sugar, margarine, buttermilk, corn syrup, vanilla and soda together. Bring to boil while stirring. Remove the cake from the oven and remove onto serving tray once cooled. Pour glaze on top of the cake while it is still warm. Serve with vanilla ice cream.

Monday, November 23, 2009

Sid’s Sour Kraut Salad

Having a bit too much sweet this year? If so, here is a favorite my dad used to make for the holiday meal that always went over well.


1 lg. Jar of Sour Kraut

1 c. chopped celery

1 green pepper, chopped

1 sm. Pimento jar

3 tbsp minced green onions

½ c brown sugar

½ c. granulated sugar

Utensils: Lg bowl, knife, plastic wrap, strainer and salad tongs


Pour the Sour kraut into strainer and thoroughly wash under cold running water. Use scissors to cut the kraut into small pieces and place into bowl. Add the rest of the ingredients cover bowl with plastic wrap and toss until mixed. Refrigerate over night. When ready to serve, remove from the fridge, toss again and place in salad bowl or dish to serve.

Monday, November 16, 2009

Roast Turkey and Dressing by Cooking Cherry

Here is an old fashion recipe I have used to make the seasonal turkey dinner for over 30 years. You can feel free to use it and you can add your favorite flavor to the bird as desired. Enjoy!

Making the Turkey
1 frozen 10-12 lb. Turkey
Roasting pan
Turkey stuffing
2 slices bread, ends
2 sticks butter
Poultry seasoning
3 cups Sutter Home Moscato or, white wine
1 roll paper towels
Meat rack
1 turkey kit (cotton string & skewers)
Meat thermometer
Butter brush
Spoon & Baster
Bay leaves
2 Delicious apples
Reynolds Wrap or cover
Place frozen turkey into large pan & put pan into fridge with 1/2inch water to thaw. Thaw for 2-3 days prior to use. Preheat oven to 325 degrees. Remove thawed turkey & place in clean sink. Discard packets inside (giblets & neck). Hold turkey under faucet & scrub using meat brush. Remove the frozen blood inside & out of turkey & pat dry using paper towel. Melt 1 stick of butter. Apply butter inside & out of turkey evenly using butter brush. Add salt & poultry seasoning to taste inside & out. Put 2 to 3 scoops of turkey stuffing inside of turkey. Place a whole apple & cover opening at the body & neck cavity with bread. Fold & tie openings shut using skewers & string. Place a scoop of stuffing under wings. Shake bay leaves into pan to help control odor. Cover turkey & bake for 4 1/2 hrs or when thermometer is at 180 degrees. Baste turkey every 30 min. alternate with wine or pan juice.

Turkey Dressing / Stuffing
1-box (1bag) dressing mix; I use Mrs. Cubbison’s  but there are others
½-loaf rye bread, torn
¾-cup apple juice
3 sticks Melted butter/ margarine
1 1/2 cup celery, chopped
1-cup onion, chopped
3/4 cup Sutter Home Moscato or, white wine
Plastic Baggies
Mixing bowl
3-qt. Casserole dish
Reynolds Wrap or cover
Chop vegetables and place in plastic bags. Put bags in fridge the night before using. Place vegetables in skillet with butter and cook on low heat until onions are golden in color then place in mixing bowl. Mix in Mrs. Cubbison’s dressing and torn bread. Add wine and apple juice. Use more or less liquid to make stuffing drier or more moist; per individual taste. Reserve 3 spoonfuls of stuffing for the turkey. Place the rest of the stuffing into a buttered casserole dish and bake covered for 30 minutes at 350 degrees.Then, remove the cover and bake an additional 8 min. for a crisp top. Serve with Roast Turkey or as side dish with left over turkey.

Warning Note: It has been suggested that dressing placed inside the turkey is not safe to eat. If you agree, Toss dressing inside turkey into trash. Personally, I have eaten that dressing for many years without problem and do as I please.  

Monday, November 9, 2009

Friendship Soup from Dianne

Since Thanksgiving time is nearing and we are all gathering to remember how thankful the Pilgrims were that the Native Americans shared their harvesting ideas with them so they did not starve to death in the New World, I thought this friendship soup sent in by Dianne would be a great addition to my blog. Here is the recipe:

2 lb ground beef                 
Beef bouillon cubes
1 cup dry split peas                
½ cup barley
1 cup dry lentils                       
½ cup minced onion
2 tsp bouquet of Italian seasonings
1-cup elbow macaroni           
1-cup rice
2 cans diced tomatoes             
Large skillet or pan
Oil for skillet                         
5 ½ cups of water
Cook beef in skillet and season to taste. Drain off oil. Dissolve beef bouillon cubes in 1/3-cup warm water and add to skillet with the rest of the ingredients and bring to a boil. Reduce the heat and simmer until macaroni and rice is tender. Refrigerate in tightly sealed glass jar until ready to serve. Yields 24 servings.

Friday, November 6, 2009

Mama Magnificent Mild Salsa Verde from Dawn

Here is a recipe sent in by Dawn. She states that her mother is a wonderful cook and she learned lots of tricks from her. Enjoy!
1 small white onion
1-½ lb tomatillos (green leafy tomatoes)   
2 long mild dark green chilies         
1-2 bunches of cilantro
1-2 cloves garlic          
Salt to taste
Food processor                                
Skillet 9x12
Glass or plastic container
Peel tomatoes, onion and garlic. Wash the chilies, tomatoes and cilantro. Heat skillet and grill tomatoes and chilies. Turn often cooking on all sides. They will blacken as they grill. Cut onion into quarters. In food processor put ½ the tomatoes, one chili, ½ of a clove of garlic, ½ of 1 bunch of cilantro and, process until smooth. Pour mixture into a container. Repeat process with the remaining ingredients. Once processed add to the same container. Mix well and add salt to taste. Refrigerate for 4 hours or over night. Serve with chips, eggs, and potatoes as a marinade or dip.

Item 38594 Plastic containers perfect for storage available at at 20% off

Wednesday, November 4, 2009

Al's Favorite Coffee Cake

My older brother's wife makes this every year and he just loves it. Try it to see if you feel the same way too!
Item 37792 Celebrate Plates perfect for that holiday dish. Available at 20% off http//
2 c. strong coffee
2 Tbsp. cocoa
2 c. sugar
1 c. raisins
1/2 tsp. vanilla
2 unbeaten eggs
1/2 tsp ground cloves
2 c. all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. shortening

Preheat oven at 350 degrees. Combine coffee, 1 c. sugar, cocoa and raisins in saucepan and bring to a boil. Simmer for 10 minutes then cool. Cream shortening, 1 c. sugar and vanilla together into mixing bowl. Add eggs unbeaten one at a time then beat well. Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg together then add ground cloves and mix. Combine all ingredients into a lightly greased and floured Pyrex dish and bake for one hour

Wednesday, October 28, 2009

Aunt Ethel's Hot Spiced Cider

Item 38212 Apple Cup and saucer $7.95 at

Aunt Ethel was a great woman who lived into her 90's. Her philosophy was simple. She stated that God himself had made all of our bodies and we need to tend to our bodies in order to honor God and thank him for the pleasure of living. She said that our body will tell us when we are hungry and thirsty so we need to hasten to learn about ourselves first. According to her, if we tend to our body like we are supposed to, we will never need to worry about our health because like carefully tended crops, we will be well nourished and strong. Here is her recipe for cider. Enjoy!

Aunt Ethel’s Hot Spiced Cider

2 gallons cider                                                  
1 Tbsp. mace
1-cup brown sugar                                          
1 tsp. salt
1 Tbsp. Whole cloves                                      
Few grains cayenne
4 sticks Cinnamon bark                                   
Tea Bag
1 Tbsp. All spice                                              
1 Lg. saucepan

Put cider into the saucepan and place on the stove and begin to heat. Tie the spices into a tea bag. Place the tea bag into the saucepan. Bring the mixture to a boil and boil for 15 minutes. Remove the tea bag and serve the cider hot.

Monday, October 19, 2009

Chicken Waldorf Salad sent this recipe to me when I had to host several friends on a hot summer day for a bridal party. It was a great success.

1 lb skinless, boneless chicken breast                           ½ cup raisins
3 lg. red delicious apples cut into sm. chucks                ½ tsp salt
4 celery stalks cut into small slices                                ½ cup sour cream
¼ cup mandarin orange slices                                      1-cup mayonnaise
½ cup whipped cream                                                 2 tsp lemon juice
½ cup nuts (walnuts, pecans)                                       Fry pan
Crisp lettuce leaves                                                     Salad Plates

Bring 2 inches of water to a boil in skillet and add chicken. Simmer 8 to 10 minutes or until chicken is tender. Cut chicken into chunks. Place chicken into a medium sized bowl and add other ingredients reserving the lettuce. Stir mixture then toss blended mix to evenly coat the chicken and apples. Wash lettuce and wrap in paper towels and put in baggie without air. Chill salad mixture in closed bowl and baggie of lettuce until ready to serve. Place salad mixture on top of lettuce leaves to serve. Yields 8-10 servings.

Sunday, October 11, 2009

Lela’s Butter Taffy

4 c. sugar
1/3 c. butter
½ c. water
¼ tsp. Cream of tartar
1 pkg. Food coloring
Lg. Platter, buttered
Wax Paper
Mixing Bowl
Mix the sugar, tartar, butter and water into saucepan and cook at 275 degrees while stirring frequently. When the taffy is at the “hard crack” stage, pour onto the platter and cool. Once cooled, divide mixture into portions and color the desired shade. Pull the taffy until it is opaque in color and stiff. Cut into ½ x ½ inch ropes and wrap with wax paper. Makes approx. 2 ¼ lbs. of taffy.

Wednesday, October 7, 2009

Lee’s Quick Cherry Pie


1 cans Cherries
1 c. sugar
1 Ready made piecrust
2 Tbsp. Cornstarch
Medium saucepan

Preheat the oven at 400 degrees. Pour cherries into the saucepan. Add sugar and let the mix come to a boil. Mix in the cornstarch and pour onto the ready-made pie mix. Bake for 50 minutes or until the crust is brown.

Pan set Item 12129 shown is available from at 20% off through December 15, 2009 with code 4321SA

Monday, October 5, 2009

Sid’s Sour Kraut Salad

1 lg. Jar of Sour Kraut
1 c. chopped celery
1 green pepper, chopped
1 sm. Pimento jar
3 tbsp minced green onions
½ c brown sugar
½ c. granulated sugar
Utensils: Lg bowl, knife, plastic wrap, strainer and salad tongs
Pour the Sour kraut into strainer and thoroughly wash under cold running water. Use scissors to cut the kraut into small pieces and place into bowl. Add the rest of the ingredients cover bowl with plastic wrap and toss until mixed. Refrigerate over night. When ready to serve, remove from the fridge, toss again and place in salad bowl or dish to serve.
Looking for other cool veggie products? Click Here!

Thursday, October 1, 2009

Broccoli Surprise from Pete


2 pkg. frozen broccoli chopped

1 cup cream of mushroom soup

8 oz cheese whiz                               

1 ½ cup Minute Rice cooked

½ small onion diced   

½ stick margarine


Baking dish


Microwave broccoli according to package directions. Sauté onions in margarine. Mix cooked rice, onions and other ingredients in pan and bake for 1 hour at 350 degrees

Tuesday, September 29, 2009

Corn Pudding Recipe sent in by Jenise J.


1/4-cup margarine, melted
1/2 c evaporated milk
4-cup cream-style corn
4 eggs, beaten
3/4-cup all-purpose flour
Mixing bowl
2 Tbsp. firmly packed brown sugar
1/2 tea nutmeg, cinnamon
Salt / pepper to taste
2 Tbsp. butter, melted

Pre heat your oven to 350 degrees. Grease baking dish with margarine. Combine corn, eggs, flour, evaporated milk, melted butter, brown sugar, nutmeg, cinnamon, salt and pepper. Pour mixture into baking dish. Bake at 350 degrees for 40 to 60 minutes or until knife inserted in the center comes out clean. Enjoy

Sunday, September 27, 2009

Cooking Cherry's Storefront
Offering ideas on nutrition, diet, recipes and has kitchen decor ideas including pots and pans

Saturday, September 26, 2009

Banana Nut Bread courtesy of the Cave Creek Ladies

1/2 c. Sugar
1 1/2 c. Flour
1 tsp. Baking soda
2 Eggs, beaten
1/2 c. Margarine/Butter
1 c. ripe bananas
1 tsp. Vanilla Extract
1/4 c. flaked coconut
1/4 c. Raisins
1/2 c. Pecans, chopped
Preheat oven to 350 degrees. In a small mixing bowl crack the eggs remove the shells and pour eggs into large mixing bowl. Using beater beat the eggs about 2 minutes. Add flour, soda, Vanilla extract, mashed bananas, melted butter, sugar and stir Mixture until moistened. Fold in pecans, coconut and raisins. Use non-stick spray and spray the 9x3 loaf pan. Pour in batter and bake until done, or until wooden pick comes out clean, about 60 minutes. Cool on a wire rack for about 10 minutes

Friday, September 25, 2009

Aunt Irene’s Sloppy Joe Recipe

2 medium chopped red onions            
2 tbsp vegetable oil
1 red bell pepper                                   
4 cloves of garlic, minced
1 tsp salt                                            
½ tsp pepper
½ tsp fresh thyme leaves             
1 ½ lean ground beef
1-cup chili sauce                         
1-cup beer
3 tbsp Worcestershire sauce        
3 tbsp red pepper sauce
4 hamburger buns                           
3 tbsp scallions

Brown meat in skillet using 1 tbsp vegetable oil until browned or, about 3 to 4 minutes and set aside. Brown scallions, bell pepper, garlic, salt, pepper and thyme in oil until scallions are soft not brown; about 10 minutes on medium-low heat. Add meat chili sauce beer, Worcestershire sauce and pepper sauce and stir. Heat to simmer about 15 minutes cover so that the flavor stays in.  Toast buns in broiler and place on serving plates. Spoon Sloppy Joe mix over buns and serve with potato chips and pickles. Serves 8.

Monday, September 21, 2009

Bread Selection for the Ceremony of Tashlich by Molly

On the Jewish New Year, Rosh Hashanah, there is a ceremony called Tashlich. During the ceremony, Jews traditionally go to the ocean, stream, or river to pray for forgiveness. They throw rice paper or breadcrumbs into the water and God forgives all their yearly sin symbolically when the fish devour their breadcrumbs or the rice paper dissolves. Occasionally, people ask what kind of breadcrumbs should be thrown. Here are some humorous suggestions provided by Molly for what breads might be most appropriate for each specific sins and misbehavior.

Sin Type
Bread Type to Use
Being overly smothering    
Angel Food Cake
Any long loaf
Being holier than thou    
Sycophancy, ass-kissing    
Auto theft    
Raising your voice too often    
Indecent photography    
Telling bad jokes/puns    
Corn Bread
Having racist attitudes    
Trashing the environment    
Erotic sins                                          
French Bread
Sins of chutzpah
Fresh Bread
Taking unnecessary risks    
Hero Bread
Lechery and promiscuity    
Hot Buns
Promiscuity with gentiles    
Hot Cross Buns
Kaiser Rolls
Sins committed in haste
Timidity or Cowardice    
Milk Toast
Complex sins
Silliness, eccentricity    
Nut Bread
Dropping in without notice    
Heavy drug use
Poppy Seed
Twisted sins
Pride and egotism    
Puff Pastry
Particularly dark sins
Quick Bread
Tasteless sins
Rice Cakes
Sophisticated racism    
Ritz Crackers
Excessive irony    
Rye Bread
Cheating / not giving full value    
Bad temperedness    
Petty larceny    
Minor substance abuse
Stoned Wheat
Dressing immodestly    
Causing injury to others    
Sins of indecision
Ordinary sins                                      
White Bread
Jingoism, chauvinism    
Yankee Doodles

Sunday, September 20, 2009

Helpful hints for weight loss ideas & cooking from Colleen

  • If you are on a diet, drink Jasmine Tea or lighter teas that have their own natural sweetness, you will not have to add sugar.
  • You can make your own spiced teas and ciders. Heat tea or cider to a boil. If you place orange peels, cloves (whole) and cinnamon sticks into cheesecloth, tie and seep into hot tea or cider. Leave 15 minutes or to taste.
  • If you drink about 4 cups of Green Tea everyday you can help your body fight cancer.
  • That you can rid yourself of belly fat eating peanut butter. They say if you eat peanut butter everyday you can loose 25 lbs a year.
  • That ½ cup of blue berries everyday can double the amount of antioxidants in your system and unlock the healing power in your body.
  • Gelatin is high in amino acids and if you eat a daily dose it will reduce joint pain.
  • Always chill juices prior to adding beverages
  • Clove garlic and pepper become stronger when frozen.
  • Instant potatoes make good stew thickeners.
  • Spray grills with Pam prior to using to prevent sticking and help with cleanup.
  • Use oil sparingly when making sauces. This allows other flavors to come through.
  • Meat that is chilled will cut thinner.
  • Tomatoes help to tenderize roast.
  • Lemon juice rubbed on fish will help to tenderize it.
  • When baking bread place a small dish of water nearby to help keep crust from becoming too hard and brown.
  • You can warm bread in a microwave if you have a glass of water inside with the bread to keep in moisture.
  • If you are baking with glass pans, reduce the temperature by 25 degrees.
  • If you enjoy a spicy aroma, toss orange and lemon rinds into the fireplace. 

Thursday, September 17, 2009

Chiles Relleno sent in by Luz


4 lb. Monterey Jack Cheese
Chiles Relleno Sauce
4 oz can Green chilies peeled
2 tsp flour
12” fry pan
2 eggs separated
1 tsp oil

Cube cheese (1x1x1/2) and cut chilies into two strips. Wrap each Chile around each cube of cheese. Roll into flour. Beat egg whites until stiff, not dry. Beat yokes slightly. Fold egg yokes into white then fold in flour. Dip stuffed chilies into hot oil until golden brown on each side. Drain well. You can refrigerate chilies to heat later if you wish. The coat will flatten in frig but will puff again when heated. Use Chiles Relleno Sauce recipe below to make sauce. Add sauce to chilies and reheat 5 min. Serve with a spoonful of sauce over each Chile. Serves 8.

Chiles Relleno Sauce

3 tbsp onion
½ tsp salt
1 clove Garlic crushed
¼ tsp Oregano
¾ tsp oil
Dash pepper
1 cup canned Tomatoes
2 cups Chicken broth

Cook onion and garlic in oil until tender but not brown. Add tomatoes and cook 3-4 minutes more mashing and stirring. Put mix through sieve in extra smooth sauce is desired. Combine mix with broth, salt, pepper and oregano. Bring to boil.

Simply Scrumptious Sicilian Baked Ziti sent in by Dawn

½ lb Italian sausage, pork or turkey            
1 lb ground beef/turkey                    
1 cup shredded mozzarella cheese              
Garlic bread                                               
½ cup grated Parmesan cheese                    
Lg. baking pan
1-cup shredded provolone cheese               
32 oz spaghetti sauce
16 oz container Ricotta Cheese                   
1 tsp oil
1 egg beaten                                              
Lg. mixing bowl
2 tbsp Italian Seasoning (Oregano, basil, bay leaves, parsley, garlic and salt)
1 large box ziti noodles (I like the kind with lines better than the smooth ones)
Brown meats and drain well. Cook noodles per box instructions. Mix cheeses, egg and seasoning in bowl. When noodles are cooked, drain and add the remaining sauce, Mix noodles, cheese and meat together and pour into pan. Cover with foil and bake for 30 minutes at 375. Uncover and broil for 5 minutes. Serve with garlic bread and tossed salad.

Tuesday, September 15, 2009

Easy Yogurt Pie sent in by Judy.

8 oz each fruit yogurt [2 containers]
8 oz Cool Whip thawed
Fresh strawberries
6 oz Graham Cracker Ready Pie Crust

Fold yogurt into whipped topping, blending real well. Spoon whipped yogurt into piecrust. Freeze until firm 4 hours or overnight. Move to refrigerator at lest 30 minutes for soft cutting. This keeps in the refrigerator for a week & can be refrozen. Top with strawberries and serve. Judy states that this frozen pie is easy and good. It is also low in calories if you are counting calories. 100 gm of yogurt equals 95 calories.

Sunday, September 13, 2009

Ever Wonder What Your Dessert Choice Says About You?

Someone sent in this DESSERT ANALYSIS for you to review - Just for fun! If all of the desserts listed below were sitting in front of you, which would you choose? (Sorry, you can only pick one!)
Angel Food - Brownies - Lemon Meringue - Vanilla Cake/Chocolate Icing - Strawberry Short Cake - Chocolate Cake/Chocolate Icing - Ice Cream - Carrot Cake. After you choose your favorite one, read your personality results:
· Angel food - Sweet, loving and, cuddly, you love all warm and fuzzy items. You are a little nutty at times. Sometimes you need an ice cream cone at the end of the day. Others perceive you as being childlike and immature at times.
· Brownies - You are adventurous and love new ideas. You are a champion of underdogs and a slayer of dragons. When tempers flare up, you whip out your saber. You are always the oddball with a unique sense of humor and direction. You tend to be very loyal.
· Lemon Meringue - Smooth, sexy, & articulate with your hands. You are an excellent after-dinner speaker and a good teacher. But don't try to walk and chew gum at the same time. A bit of a diva at times, but you have many friends.
· Vanilla Cake/Chocolate Icing - You're fun loving, sassy and humorous. Not very grounded in life, very indecisive and lack motivation. Everyone enjoys being around you, but you are a practical joker. Others should be cautious in making you mad. However, you are a friend for life.
· Strawberry Short Cake - You’re romantic, warm and loving. You care about other people and can be counted on in a pinch. You tend to melt. You can be overly emotional and sensitive at times.
· Chocolate Cake/Chocolate Icing - You're sexy, always ready to give and receive. You’re very creative, adventurous, ambitious, and passionate. You have a cold exterior but are warm on the inside. Not afraid to take chances. Will not settle for anything average in life. Love to laugh.
· Any Flavor Ice Cream - You like sports, whether it is baseball, football, basketball, or soccer. If you could, you would like to participate, but you enjoy watching sports. You don't like to give up the remote control. You tend to be self-centered and high maintenance.
· Carrot Cake - You are a very fun loving person, who likes to laugh. You are fun to be with. People like to hang out with you. You are a very warm hearted person and a little quirky at times. You have many loyal friends.
Remember this is just for fun, there is no scientific evidence to ensure that the above results have been scientifically proven to be true :-)

Saturday, September 12, 2009

Calorie Counting Help

Once you determine that you want to count calories, you must determine what your daily calorie intake should be. Let’s assume that you and your doctor have decided that you want you to weigh 160 pounds. You can determine what your daily calorie intake as follows. If you are a woman, multiply your desired weight by 11 to determine your calorie intake.
If you are a man, multiply your desired weight by 12 to determine your calorie intake.


Remember, for these examples, you and your doctor have decided that your desired weight is 160 pounds.
In this 1st example, you are a female who wants to weigh 160 pounds.
 160 x 11 = 1760 daily calorie intake.
30% of your calorie intake should be “good” fat
1760 x 30%= 528 
528 divided by 9 = 58.6
or eat 59 grams of “good” fat daily.
In this 2nd example, you are a male who wants to weigh 160 pounds.
   160 x 12 = 1920 daily calories.
30% of your calorie intake should be “good” fat
1920 x 30%= 576
576 divided by 9 = 64
or eat 64 grams of “good” fat daily.
Need a calorie chart? Click here

Making a Blintz

This is a recipe handed down from my great grandmother - Enjoy

4 eggs                                           2 cups milk
4 tbsp salad oil                            1½ cup sifted flour
1 tsp. Salt                                    2 cups sour cream
½ cup butter                               Confection sugar
Medium bowl                               Mixer
Plastic wrap                                Fry pan

Make fillings first. Make both of the fillings or double one recipe. Then, in a medium bowl beat eggs, oil and milk together. Slowly add flour and salt and beat until smooth. Cover with plastic wrap and refrigerate for 30 minutes. Batter should be consistency of heavy cream. Put ½ tsp. butter in skillet at medium heat. Add 3 tbsp of batter and spread evenly. Lightly brown batter on the bottom and remove. Continue until all the batter has been used. Stack blintzes with browned side on top. Place 3 tbsp of a filling on top of a blintz and fold. Fold ends in to cover the filling and roll. Use melted butter to close seams. You can freeze now and keep for a week. If you refrigerate they keep for 1-2 days. To cook now, melt the rest of the butter in skillet. Cook over low heat seam side down until golden brown. Keep cooked blintzes warm and serve hot with sour cream.

Cheese Blintz Filling

6 oz pkg. softened Cream cheese              
4 tbsp. Sugar
4 cups dry Cottage cheese or Ricotta       
2 egg yolks                                                 
½ tsp Vanilla extract                                  
Medium bowl

In medium bowl combine cheese, egg yolk, sugar and vanilla. Beat with mixer until smooth then refrigerate until ready to use. Makes 2 ½ cups of filling.

Apple Blintz Filling

4 lbs tart cooking apples peeled     2 cups sugar
2 tsp cinnamon                                  ¼ tsp nutmeg
Medium saucepan

In a medium saucepan, combine apples, cinnamon, sugar & nutmeg. Cook filling over low heat for 15 minutes, or until apples are tender. Cover and let it stand about ½ hour. Makes 2 cups of filling.
Find more recipes 

Friday, September 11, 2009

Wave your Flag Cake

To honor our service men and women:
1 qt. strawberries (about 4 cups), divided, 
1-1/2 cups boiling water, 
1 pkg. (8-serving size) JELL-O Brand Gelatin, any red flavor, 
Ice cubes, 1-cup cold water,
1 pkg. (12 oz.) pound cake, cut into 10 slices, 
1-1/3 cups blueberries, divided, 
1 tub (8 oz.) Cool Whip whipped Topping, thawed
Slice the strawberries in half & set aside. Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries; 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate four hrs. or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3-cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator. 160 Calories per serving. Recipe received free from