4 Hungry Kiddos

Homemade Yogurt!

2011-11-28T18:57:00.000-08:00

Many of you have asked for my yogurt recipe. It is so easy, you'll be amazed!
Here is what you need:

2 cups of our raw cow or goat milk
1/4 cup plain Greek yogurt (I used Chobani for this)
cinnamon to taste
honey to taste (ours. of course!)

items to have on hand:
1 quart sized mason jar
1 cooler with lid
1 towel
1 pot
1 bowl
1 strainer
1 tea towel
1 rubber band

Steps:
1. Heat 2 cups of milk to just under 100* F. I heated it to 95*. This just helps it to accept the cultures.
2. Put 1/4 cup of yogurt into mason jar. Pour warmed milk over it. Stir gently.
3. Lid the jar. Run the towel under hot water. Wrap the towel around the jar.
4. Place the jar and towel in the cooler and shut the lid. Leave it, untouched, for 7 hours.
5. After 7 hours have passed, you can either have the yogurt as-is, or, you can make it thicker (like Greek yogurt), and flavor it the way I do! If you want to make it like mine, keep reading...
6. Put bowl on the counter. Put collander in the bowl. Cover the collander with the tea towel. Pour the yogurt into the towel. After it is all poured in, gather the ends, twist the rubber band around the gathered ends, and hang the whole towel on a kitchen cabinet knob, over the bowl. Let it drip for 1 hour or more.
7. Remove the rubber band, and lay the towel flat on a counter. Scrape all yogurt off of the opened tea towel. Place it in a mason jar.
8. I add about 1/4 cup of honey and 1-2 teaspoons of cinnamon to my jar of yogurt. Refrigerate.
9. Keep 1/4 cup of your prepared yogurt- you can always use it as your culture next time, so you won't have to buy the starter yogurt!
ENJOY!

Raw Goat Milk: The Truth

2011-03-26T04:00:00.000-07:00

You may ask 'raw goat milk'? Why should I care about it. American's have been 'culturized & advertised' into associating milk with cows when in fact, goat milk is far more healthy for humans. In Maud, Texas goat milk is all we drink - it's God's complete food!

According to the Journal of American Medicine, "Goat's milk is the most complete food known." It contains vitamins, minerals, electrolytes, trace elements, enzymes, protein, and fatty acids that are utilized by your body with ease. In fact, your body can digest goat's milk in just 20 minutes. It takes 2-3 hours to digest cow's milk.

Excerpt from "The Maker's Diet" by Jordan S. Rubin...

'You shall have enough goats' milk for your food, for the food of your household, and the nourishment of your maidservants' (Proverbs 27:27).

The milk consumed in biblical times differed much from the milk we consume today. The milk of the Bible came from cows and goats and was consumed straight from the animal (it was not pasturized or homogenized), or it was immediately fermented. These 'live' foods provide excellent health benefits in contrast to today's pasturized, homogenized, often skimmed and 'refortified' milk, which is not only less nutritious but also can be potentially harmful and a major cause of allergies and even heart disease. (pg 147)

Below are some of the health benefits attributed to raw goat milk consumption:

Goat's milk is less allergic - It does not contain the complex protein that stimulate allergic reactions to cow's milk.)
Goat's milk does not suppress the immune system.
Goat's milk is easier to digest than cow's milk (An old statistic showed that goat's milk will digest in a baby's stomach in twenty minutes, whereas pasturized cow's milk takes eight hours. The difference is in the structure of the milk.)
Goat's milk has more buffering capacity than over the counter antacids. (The USDA and Prairie View A&M University in Texas have confirmed that goat's milk has more acid-buffering capacity than cow's milk, soy infant formula, and nonprescription antacid drugs.)
Goat's milk alkalinizes the digestive system. It actually contains an alkaline ash, and it does not produce acid in the intestinal system. Goat's milk helps to increase the pH of the blood stream because it is the dairy product highest in the amino acid L-glutamine. L-glutamine is an alkalinizing amino acid, often recommended by nutritionists.

Pg. 148 - "The Makers Diet"

Goat's milk contains twice the healthful medium-chain fatty acids, such as capric and caprylic acids, which are highly antimicrobial. (They actually killed the bacteria used to test for the presence of antibiotics in cow's milk!)
Goat's milk does not product mucus; it does not stimulate a defense response from the human immune system.
Goat's milk is a rich source of the trace mineral selenium, a necessary nutrient, however, for its immune modulation and antioxidant properties.

Pg 149 "The Maker's Diet"

Lactose Intolerant?

Easier digestion allows the lactose to pass through the intestines more rapidly, not giving it time to ferment or cause an osmotic imbalance.
Goat's milk also contains 7% less lactose than cow milk.
Additionally, most lactose intolerant people have found that they can tolerate goat's milk and goat milk products.

Goat's Milk Soothes the Digestive Tract
Goat's milk has long been used and recommended as an aid in the treatment of ulcers due to its more effective acid buffering capacity.
Children on goat's milk have been observed to sleep through the night and remain more satisfied between meals.

Mother Nature is very Clever

Natural milk contains many bioactive components, which serve to retard the growth of harmful organisms, and to protect the health of the person consuming them. Goat's milk contains the same important bioactive components as mother's milk.

Medicinal properties of goat milk

The importance of feeding of infants with goat milk has been recognized since ancient days. In developed countries like U.S and South Africa, the goat milk is specifically marketed for the infants. The milk allergy problem common in infants fed with cow milk is rarely encountered when replaced with goat milk and it plays an important role in the formulation of infant formula. This is a proof of the medicinal property of goat milk.
The symptoms like gastrointestinal disturbances, vomiting, colic, diarrhea, constipation and respiratory problems can be eliminated when goat milk is fed to the infants. The reason cited for the relief in respiratory problems when fed with goat milk can be attributed to the structure of casein micelle of the goat milk. Pasteurized goat milk is well tolerated by the infants with gastro intestinal or respiratory symptoms. Fermented goat milk products are ideal for the persons allergic to cow milk.

The goat milk is naturally homogenized. It forms a soft curd when compared to cow milk and hence helps in easy digestion and absorption. Regular intake of goat milk significantly improves the body weight gain, improved mineralization of skeleton, increased blood serum vitamin, mineral and haemoglobin levels. These points are considered advantageous when compared to consumption of human milk.
The other medicinal property of goat milk is higher concentration of medium chain fatty acids which play an important role in imparting unique health benefits in mal-absorption syndrome, steatorrhoea, chyluria, hyperlipoproteinaemia and during conditions of cystic fibrosis, gall stones and childhood epilepsy. The medium chain fatty acids minimize cholesterol deposition in the arteries, aid in dissolving cholesterol and gallstones and significantly contribute to normal growth of infants.

-Quoted from DairyForAll.com

Also read:
The Dangers vs the Benefits of Raw Milk - the Truth Exposed

Disclaimer**
These statements have not been evaluated by the US Food and Drug Administration (FDA). To prevent our products from being classified as drugs under Section 201(g) of the Federal Food, Drug and Cosmetic Act, we are required to inform you that there is no intention, implied or otherwise that represents or infers that these products or statements be used in the cure, diagnosis, mitigation, treatment, or prevention of any disease.
-Borrowed from "Rose of Sharon Acres"

Free Range Eggs: What's the Deal?

2011-03-26T03:48:00.000-07:00

From Mother Earth News:
The results are coming in from Mother Earth News’ latest round of pastured egg nutrient tests. Once again, pastured egg producers are kicking the commercial industry’s butt — yippee, go free range! Our previous tests found that eggs from hens raised on pasture — as compared to the official USDA data for factory-farm eggs — contain:

•1/3 less cholesterol

•1/4 less saturated fat

•2/3 more vitamin A

•Two times more omega-3 fatty acids

•Three times more vitamin E

•Seven times more beta carotene

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•1/3 less cholesterol

•1/4 less saturated fat

•2/3 more vitamin A

•Two times more omega-3 fatty acids

•Three times more vitamin E

•Seven times more beta carotene

Now we’re looking at vitamin D, of which many people don’t get enough. New research is showing that this common vitamin deficiency may be related to much more than just weak bones — from diabetes and cancer to heart disease and multiple sclerosis. (You can read more about this important health issue in Vitamin D: Sunshine and So Much More.)

Our bodies can get vitamin D in two ways: when sunlight strikes our skin, or from our diet. Eggs are one of a small list of foods that are naturally rich in vitamin D. The USDA says supermarket eggs contain an average of 34 International Units per 100 grams. Our tests of eggs from four pastured farms in Texas, Kansas, Kentucky and Pennsylvania found that their eggs contained three to six times as much vitamin D as typical supermarket eggs. This means two scrambled eggs from pastured hens may give you 63 to 126 percent of the recommended daily intake of 200 IU of vitamin D.

Read more HERE

Why Mill Your Wheat? What are the Best Milling Products?

2011-03-26T03:36:00.000-07:00

WHY MILLING?

A lot of you ask me why I take the time to mill my own wheat.

My primary reason is health. I am tired of relying on government regulated labels to tell me what I am putting into my body and those of my family. I learned first hand that the chemicals that we are told "won't hurt us" can actually POISON us. I took matters into my own hands after being poisoned by FDA approved aspartame, and have made it my mission to feed myself and my family as natural and close to the source as possible. On our farm, we grow many of our own foods. What we cannot grow, we purchase in as natural a state as possible. Wheat berries are purchased from The Granary, and I mill them into flour as we need it.

There are many health benefits to milling your own grain. I took this from another website, the Bread Machine Digest:

"All commercially made grain flours have had the germ removed. This is the part of the grain that contains healthy nutritious oils. They remove it to extend the shelf life of the grain other wise with it left in the flour would go rancid in a day or so unless it was frozen which is expensive and not something most supermarkets would be willing to do. So by removing the germ it can sit on the shelf for months or even years and still be edible. However, just because it is edible doesn’t mean it is good. Grain flours, even those with the bran removed, deteriorate quickly and loose a lot of vitamins and minerals. So, those flours you buy in the store, while still better for you than white flour, aren’t all that they could be and should be."

To clarify, within only 24 hours after milling flour, 90% of the nutrients in it are GONE. If you mill your flour, then bake it right away, you are providing yourself and your family with great vitamins and minerals they are likely lacking!

PRODUCTS
Grain Mill: I can only speak for what I have used personally. I bought the NutraMill Grain Mill, and I absolutely love it. I also mill corn in here to produce the best corn meal I've ever tasted. (Fact: Corn meal goes rancid faster than any other grain. Taste corn meal from the store with your finger, then taste soem freshly milled corn... BIG difference.) The NutraMill Grain Mill runs quietly, mill quickly, and seems dummy proof. I break things, and I haven't had an issue with the NutraMill whatsoever! It's easy to clean, assembles quickly, and has a very large capacity.

Mixer: I cannot say enough wonderful things about the Magic Mill Electrolux Assistant. Yes, it is a high ticket kitchen item, but you really do get what you pay for in this situation. I had a Kitchen Aid stand mixer that I was using to make breads, and it was advertised as a "bread mixer." After making probably 50 loaves/batches of breads, the motor burned out! All that heavy kneading really took a toll on it. I decided to purchase the Magic Mill Electrolux Assistant, and I haven't looked back since. I did take the time to read as many reviews as possible, and do as much homework as I could beforehand, and I can see why almost all of the reviews I read were praises. This machine will astonish you. It cuts through heavy dough as if it were pancake batter. It has attachments that keep your dough from sticking to the sides. It comes with a liquids mixing bowl and a flour mixing bowl, making it easy to add the wet ingredients later.

I think these two items are essential to bread making. There are a couple of other pans/accessories that should be on your wish list, whether you are a bread making expert, or a newbie. These are links to them:
Non-Stick Muffin Tin Your muffins LITERALLY fall out of this pan.
Non-Stick Bread Pan I dare you to try to get your bread to stick in this pan. It's impossible!
Cookie Sheet My one complaint about this... be careful when you pull it out of the oven- your cookies will literally slide around! There's no sticking here!

Elderberry Syrup

2011-02-22T05:48:00.000-08:00

Elderberry Syrup has long been used for its antibiotic properties. My children take it daily as a vitamin and immune builder.

Makes 1 quart (1l)

Make sure the cookware you’re using is non-reactive and your clothes are stain-friendly. If you use an aluminum pot, it’ll get stained and the next batch of mashed potatoes you make may come out pink. Ditto for spatulas and anything else to plan to use to stir the syrup while it’s cooking.

2-pounds (1kg) elderberries (order from http://www.rosemountainherbs.com/)
4 cups (1l) water

1/4-1/2 raw honey, to taste (we sell raw wildflower honey at http://www.vineyardfarms.com/)

1. Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft.

2. Strain juice into a mason jar, over a fine mesh strainer. Pushing the mosture out with the back of a spoon. Save strained berries.

3. Add honey to taste into the mason jar with the warm elderberry syrup. Stir.

4. Store in refrigerator for up to 1 year. If syrup ever molds, scrape mold off, and re-boil. I have never had mine mold, but have read that it has happened to some people.

5. Give 1 teaspoon twice a day as an immune system supplement. If used to combat active flu symptoms, give 1 teaspoon every couple of hours. Do not give elderberry syrup to children under one, if you have added honey to it.

6. Roll the strained berries in 2 tsps flour and 2 tsps sugar. Use in blueberry muffins.

Note: Some varieties of elderberries are not meant for consumption and none should be eaten raw, especially the leaves. I remove all of the hard, woody stems as well before cooking. You can Google "Elderberry Syrup" for all the health benefits and for more info.

Healthy Zucchini Saute

2010-08-20T02:25:00.000-07:00

Original Recipe Yield 6 servings

Ingredients

1 tablespoon vegetable oil

1 onion, sliced

2 tomatoes, chopped

2 pounds zucchini, peeled and cut into 1 inch thick slices

1 green bell pepper, chopped

salt to taste

ground black pepper to taste

1/4 cup uncooked white rice

1/2 cup water

Directions

1.Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.

2.Stir in rice and water. Cover, and cook over low heat for 20 minutes.

Yummy squash casserole!

2010-08-01T16:52:00.001-07:00

1 sm. zucchini, sliced
1 yellow squash, sliced
1 1/2 c. bread cubes, lightly toasted
1/2 c. grated Cheddar cheese
1 egg
1-2 c. milk
Parmesan cheese
Bread crumbs
Butter
Toss squashes, bread cubes and Cheddar cheese together in a large, lightly greased baking dish. Beat egg and milk together. There should be enough liquid to nearly cover squash mixture. Sprinkle mixture of Parmesan and bread crumbs on top. Dot with butter. Bake 30 minutes at 350 degrees. Serves 4.

Chicken Waffles!

2010-06-03T14:44:00.000-07:00

Chicken Waffles!

OK, I can't file these under "healthy" - that's for sure! But they get a 10 in the YUMMY department!!

Ingredients:
Fried Chicken Tenderloins (I bought Tyson's precooked)
Italian Parsley (1 Tbsp. coarsely chopped)
Frozen Waffles (package of 10)
Slices of Cheddar Cheese
1 cup chicken gravy
2 Tbsp hot sauce (optional)

1. Toast waffles.
2. Heat chicken tenders, and chop in 1/2 inch cubes.
3. Spread waffles out on cookie sheet.
4. Place slices of cheese on top of each waffles, then sprinkle chicken cubes on top of the cheese.
5. Spoon 2 Tbsp gravy on top of chicken.
6. Broil 1-2 min until cheese melts.
6. Sprinkle with parsely and 1/2 tsp. hot sauce, if desired.

Seafood Ramekins (a.k.a. The Way to a Man's Heart)

2010-03-11T15:18:00.001-08:00

The Way to a Man's Heart

Rated:

Submitted By: Carolyn

Photo By: KAITCH

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 1 Hour

Servings: 8

"Layers of luscious seafood in individual ramekins make this dish perfect for elegant gatherings. Start with white fish baked in wine, sprinkle crabmeat over the fish, add a creamy layer of mushroom sauce, top with cheese and bake until bubbly."

Ingredients:

1 pound halibut

1/2 cup white wine

1/8 teaspoon ground white pepper

2 tablespoons butter

1/2 cup chopped button mushrooms

1/4 cup minced onion

1/4 cup minced red bell pepper

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup evaporated milk

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1/2 pound crabmeat, flaked

1/4 cup shredded Monterey Jack cheese

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Butter 8 small ovenproof ramekins.
2.	Cut fish into 8 pieces, and arrange in a shallow 9x13 inch baking dish. Pour wine over fish, and sprinkle with 1/8 teaspoon ground white pepper.
3.	Bake in preheated oven for 20 minutes, or until fish flakes easily; keep oven on for final step.
4.	Melt 2 tablespoons butter in a large saucepan over medium heat. Saute mushrooms, onion and red bell pepper until tender; remove from heat and set aside.
5.	Melt remaining 2 tablespoons butter in the saucepan over low heat. Mix in flour, and cook for 1 minute, stirring constantly until smooth. Gradually add milk and increase heat to medium; stir constantly until mixture is thick and bubbly.
6.	Stir in mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.
7.	Remove fish from wine carefully with a slotted spoon, and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 1 1/2 teaspoons cheese in each dish.
8.	Bake in preheated oven for 5 minutes or until cheese is hot and bubbly; serve immediately.

Printed from Allrecipes.com 3/11/2010

Cherry Vanilla Smoothies/Popsicles

2010-03-11T15:17:00.000-08:00

Ingredients:

Large tub of vanilla yogurt (I choose organic, or Greek yogurt!)
Bag of frozen, pitted cherries
Vanilla protein powder (optional)

Directions:
Blend all ingredients.
Enjoy!

Variation:
My kids LOVE these poured into molds, and frozen as popsicles! They are full of antioxidants, vitamins, protein, and calcium!

Cheesy Broccoli Breakfast Casserole, Phase 1

2009-08-05T06:24:00.000-07:00

Cheesy Broccoli Breakfast Casserole

Ingredients:
12 egg whites
1 T fat free milk or half and half
1 tsp.Spike Seasoning
fresh ground black pepper to taste
3 cups broccoli flowerets
3/4 cup fat free cheese
Optional: serve with low fat sour cream.

Blanch broccoli in salted boiling water, then drain.
Layer broccoli on bottom of 12x12 pan, which is coated in Olive Oil.
Cover well with cheese.
Mix eggs, milk, salt, pepper, and pour over broccoli and cheese.
Cook at 350, and watch for the top of the casserole to turn light brown and bubbled, then remove from the oven.

Peanut Butter Chocolate Shake, Phase 1

2009-08-05T06:11:00.000-07:00

Peanut Butter Chocolate Shake

Ingredients:
Lowfat Soymilk (I use Silk), 1/2 cup
1 cup ice
Plain Peanut Butter (No sugar or honey! I grind my own at Fresh Market)
Fat Free, Sugar Free Chocolate Syrup, 2 Tbsp (I use Walden Farms)
Fat Free Vanilla Yogurt, 1/2 cup

Directions:
Mix all together in blender. Pulse until all ice is crushed. Enjoy!

Egg Muffin Cups To Go, Phase 1

2009-08-05T06:06:00.001-07:00

Egg Muffin Cups To Go

These are a staple for me on the South Beach Diet! Each Sunday, I bake 12 of them (a full muffin pan), and divede them up (2 per baggie) and freeze them.
In the morning (especially when we're on the go), I pop one baggie in the microwave for 1 minute. They are easy to eat in the car, if necessary!

Ingredients:
Frozen Spinach 1/2 cup, thawed
Chopped Onion 1/2 cup
Chopped Red or Green Pepper 1/2 cup
Fat Free Cheddar Cheese 1/2 cup (I like Kraft)
Egg Whites Liquid

Directions:
Heat oven to 350. Grease 12 muffin cups. Combine first 4 ingredients into a small bowl and mix well. Divide evenly into greased muffin cups. Fill each cup to 3/4 full with Egg Whites. Cook at 350 for 20-30 minutes, or until a toothpick comes out clean.

Can be frozen and reheated!
2 muffins are a serving.

Wake-Me-Up Coffee Shake, South Beach Diet - Phase 1

2009-07-27T05:46:00.000-07:00

Wake-Me-Up Coffee Shake, South Beach Diet - Phase 1
Ingredients:
1/2 cup low fat, no sugar vanilla or plain yogurt
1/2 cup low calorie, no sugar vanilla soymilk
1 teaspoon or tablespoon instant coffee (to your taste- can be decaf or regular)
1 tablespoon sugar free, fat free, calorie free chocolate syrup
1 cup ice

Blend.
Enjoy!

South Beach Diet PB & Choco Shake - Phase 1

2009-07-27T05:42:00.000-07:00

South Beach Diet PB & Choco Shake - Phase 1

Ingredients:
All natural, no sugar or honey added Peanut Butter
Sugar free, fat free fudgesicles
1/2 cup fat free, low calorie plain or vanilla yogurt
1/2 cup low fat soymilk
1 cup ice cubes

Blend
Enjoy!

Protein Powder Cookies

2009-07-27T05:38:00.001-07:00

Protein Powder Cookies

I have tried a few different diets, and for everyday eating, I use some of these recipes. They are convenient (God knows that important to me!), and easy! These are little 3-4 bite cookies that freeze well, and are great for on-the-go! These are perfect on the Body For Life Plan.

Ingredients:
1 serving
1/3 cup oatmeal (uncooked)
1/4 tsp. cinnamon
1/4 tsp. baking powder
1 scoop protein powder (any flavor)
2 packets sugar substitute
2 tbsp. skim milk

Directions:
Preheat oven 300. mix. spoon onto greased cookie sheet. Cook 7-10 mins. makes one meal.

Beefy Doggie Biscuits

2009-07-27T05:36:00.000-07:00

Beefy Doggie Biscuits

Ingredients:
2 cups whole wheat or all purpose flour
1 cup cornmeal
1/4cup wheat germ
2 teaspoon beef bouillon powder
1/2 teaspoon yeast extract (adds additional meaty flavour)

Directions:
Mix above ingredients in a medium bowl.
Add: 1 large egg, 1 tablespoon cooking oil and 1 cup hot water.
Stir well. Roll out on a well-floured surface to 1/2 inch thickness. Place on ungreased cooking sheet. Bake on center rack, (275 F. or 140 C) for about 2 hours until dry and very hard. Let stand overnight to dry thoroughly.

Makes 10 big bones and 14 puppy bones.

Fried Pickles (Southern Living)

2009-07-27T05:31:00.001-07:00

Fried Pickles (Southern Living)

Fried pickles have always been a favorite of mine! When I mention them to some people, they reply with "EWWWWW!!!" I guess they're not for everyone, but most people that have tried them at my house are fast fans. Try this recipe for yourself, and let me know what you think!

Yield: Makes 8 to 10 servings

Ingredients:
2 (16-oz.) jars dill pickle sandwich slices, drained **I like to use the slices instead of the spears, but many restaurants serve the spears.***
1 large egg
1 (12-oz.) can beer **quality is not as important here as it is when making beer bread, etc**
1 tablespoon baking powder
1 teaspoon seasoned salt
1 1/2 cups all-purpose flour
Vegetable oil
And, it's nice to have some Ranch Dressing to dip them in! YUM!

Directions:
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Ranch Dressing.

Southern Living, JULY 2007

Lotsa Beans Salad

2009-07-27T05:21:00.000-07:00

Lotsa Beans Salad

INGREDIENTS:
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup white sugar
2/3 cup distilled white vinegar
1/2 cup vegetable oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
salt to taste

DIRECTIONS:
Mix beans with onion and bell peppers in a large bowl.
In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.

AMAZING Chocolate Chip Cookies!

2009-07-27T05:15:00.000-07:00

Ladies and Gentlemen, I LOVE my chocolate chip cookies. And these are hands-down the BEST I've ever had. The pudding added makes the perfect texture, and everyone will love them!

Ingredients:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown, but do NOT overcook! They're best when left a little tender!

Banana Bread

2009-07-27T05:07:00.000-07:00

Banana Bread

Preheat oven to 325

Ingredients:

1 3/4 cup sugar
1 stick margarine or butter
2 eggs, beaten
2 cups all-purpose flour
1 cup ripe bananas, mashed
1 tsp. vanilla
1 tsp. baking soda
1 cup chopped nuts
2 Tbsp. buttermilk

Blend first 3 ingredients. Add remaining ingredients and mix well. Bake 1 hour 20-30 minutes or when toothpick comes out clean.

****NOTE: I bake bread 1 hour then loosely cover the top with aluminum foil so it won't burn & bake the remaining time. Also, to pack more vitamins in, change the 2 cups of all-purpose flour to: 1 cup all-purpose flour, and 1 cup whole wheat flour. Then, substitute 1 mashed ripe banana for 1/2 cup mashed ripe banana and 1/2 cup pureed sweet potato!****

HERSHEY'S Easy Fudgey Pudding Cake

2009-07-26T14:58:00.000-07:00

HERSHEY'S Easy Fudgey Pudding Cake

Ingredients:
1 cup all-purpose biscuit baking mix
1/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
1 teaspoon vanilla extract
3/4 cup HERSHEY'S Syrup, divided
3/4 cup hot water
Whipped topping or ice cream(optional)

Directions:
1. Heat oven to 375°F. Grease 8-inch square baking pan.
2. Combine baking mix and cocoa in medium bowl; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly into prepared pan.
3. Combine remaining sweetened condensed milk, remaining 1/2 cup syrup and water in small bowl. Pour liquid mixture carefully over top of mixture in pan; do not stir.
4. Bake 25 to 30 minutes or until center is set and cake begins to pull away from sides of pan. Let stand 10 minutes; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with whipped topping, if desired. Cover; refrigerate leftover dessert. 6 to 8 servings.

Christmas Breakfast Casserole

2009-07-26T14:57:00.000-07:00

Christmas Breakfast Casserole

INGREDIENTS:

1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted
and cut into cubes
8 ounces mild Cheddar
cheese, shredded

DIRECTIONS:

1.Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2.In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Homemade Peanut Butter Dog Biscuits

2009-07-26T14:54:00.000-07:00

Homemade Peanut Butter Dog Buscuits
(My lab, Mosby the Grey Ghost, and my Chihuahua, Stonewall Jackson, have approved them 100%!)

Ingredients:

4 1/4 cups whole wheat flour, or as needed
2 cups quick-cooking rolled oats
2 1/2 cups warm water
1/2 cup natural peanut butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine wheat flour and oats in large bowl. Stir in water and peanut butter. Knead dough on a lightly floured surface, mixing in more flour as needed until dough is smooth and no longer sticky. Roll out dough to 1/4 inch thick. Cut with small cookie cutters into desired shapes, and place 3/4 inch apart on greased cookie sheets.
3. Bake 40 minutes. Turn oven off; leave biscuits in oven until completely cool.

May want to refrigerate to avoid molding.

Drunk Deer and Chicken Chili!

2009-07-26T14:39:00.000-07:00

Drunk Deer and Chicken Chili!

INGREDIENTS:

1/4 cup butter
1 pound ground venison
1 pound cubed beef stew meat- optional (I use shredded)
1 pound shredded pork stew meat (I use shredded)
1 large onion, chopped
3 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons ground cumin
2 (14 ounce) cans stewed tomatoes, with juice
1 (15 ounce) can tomato sauce
6 cloves garlic, minced
4 cubes beef bouillon, crumbled
1/4 cup Kentucky bourbon
2 (12 fluid ounce) cans pilsner-style beer
2 cups water

DIRECTIONS:

Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion; cook until tender. Season with chili powder, cayenne pepper, and cumin.
Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.

Anna's Chicken Marsala

2009-07-26T14:31:00.000-07:00

Anna's Chicken Marsala

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 5

Ingredients:

Marsala Sauce:

1/4 cup Marsala Cooking Wine

5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry ziti
4 skinless, boneless chicken breast halves -
cut into 1/2 inch strips
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced (optional)
6 ounces artichoke hearts, drained and
halved
chopped fresh parsley for garnish

Directions:

1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional marsala sauce as desired. Toss well, and garnish with parsley.

****NOTE: Often, I do not bread the chicken. I like to cook the chicken in 1 tsp of etra virgin olive oil to cut some of the calories out. You can also use whole wheat pasta!****

Chocolate Peanut Butter Healthy Ribbon Loaf

2009-07-26T13:49:00.000-07:00

Chocolate Peanut Butter Healthy Ribbon Loaf

From Taste of Home's Healthy Cooking Magazine. Submitted by Sharon Giljum of San Diego, CA.

"With chocolate, bananas, and peanut butter, this bread has it all. At less than 275 calories per slice, it's perfect for breakfast, dessert, or an afternoon snack."

Ingredients:

1/4 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
1/3 cup plain fat-free yogurt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup peanut butter chip
1/2 cup semi-sweet chocolate chips, melted

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the bananas, yogurt, and vanilla. Combine the flours, baking soda, salt, and cinnamon; gradually beat into the butter mixture. Stir in peanut butter chips.

Remove 1 cup batter to a small bowl; stir in chocolate until well blended. Pour half of remaining batter into a 9x5 inch loaf pan coated with cooking spray; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.

Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

**** NOTE: I like to change these up a bit. Sometimes I don't make them "ribboned" at all. Sometimes I will add chocolate chips instead of melted chocolate, and pour the batter in mini muffin pans. Very often, I will cut the banana amount in half, and substitute pureed carrot for the rest! The kids have no idea, and EVERYONE loves them!****

Vidalia Onion Dip

2009-07-26T13:47:00.000-07:00

Vidalia Onion Dip

Ingredients:

1 cup chopped Vidalia onion
1 cup grated Parmesan cheese or shredded Swiss cheese (about 4 oz.)
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 clove garlic, finely chopped (optional)
Hot pepper sauce to taste (optional)

Directions:

1. Preheat oven to 375°.
2. Combine all ingredients in 1-quart casserole. Bake 25 minutes or until golden brown. Serve with your favorite dippers.

Tomato Mozzarella Bites

2009-07-26T13:45:00.000-07:00

Tomato Mozzarella Bites

Ingredients:

20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often
labeled bocconcini)
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks

Directions:

Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Buffalo Chicken Dip

2009-07-26T13:43:00.000-07:00

Buffalo Chicken Dip

"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!"

Ingredients:

2 (10 ounce) cans chunk chicken,
drained
2 (8 ounce) packages cream cheese,
softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as
Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into
4 inch pieces
1 (8 ounce) box chicken-flavored
crackers

Directions:

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 2/8/2009

Vegan Bean Salad

2009-07-26T13:28:00.000-07:00

Vegan Bean Salad

3 cans pinto beans
1 can of diced tomatoes with chilies
1 cup onion, chopped
1 small red bell pepper
1 small yellow bell pepper
1 large cucumber
3/4 cup vinegar (to taste)

Mix it, Chill it, Eat it, LOVE IT!!

INCREDIBLE Corn Pudding!!!

2009-07-26T13:26:00.000-07:00

INCREDIBLE Corn Pudding!!!

1 stick butter, melted
1 box Jiffy corn muffin mix
1 16 oz. can whole corn, with juice
1 16 oz. can cream corn
1 cup sour cream

Mix all ingredients together. Pour into a 2 qt., greased casserole dish. Bake at 350 uncovered for 45-50 minutes. It should get slightly brown on top.

ENJOY!