Tuesday, January 22, 2013

Cherry Yogurt Muffins

     As I work my way through my new muffin cookbook, I found THE. PERFECT. muffin for my husband.  Doug loves cherry pie, so I just know he will wolf these down.  Plus, I've not seen him turn down but one or two things I've ever cooked....it's sure to be a winner!



Cherry Yogurt Muffins

1/2 C softened butter
3/4 C granulated sugar
2 Large eggs
1 tsp. baking powder
1/2 tsp. baking sodea
1 tsp. almond extract
2 C sifted all-purpose flour (dang! ~I hate sifting flour....oh well, hubby's worth it)
1 C plain yogurt (though I think I will use vanilla yogurt for added flavor)
1 (12 oz.) can cherry pie filling
1/2 C pecan halves

Heat oven to 350 degrees.  In a large bowl, beat butter with a mixer until creamy.  Beat in sugar until the mixture is pale and fluffy.  Beat in the eggs, one at a time.  Mix in the baking powder, baking soda, and almond extract.  Fold in half of the flour with a spatula; then add the yogurt and the remaining flour.

Line muffin tins with paper baking cups or spray with cooking spray.  Spoon one heaping tablespoon of batter into each cup and smooth the batter to distribute it evenly.  Add one teaspoon of cheery pie filling to each cup.  Cover the filling with another heaping tablespoon of batter.  Break pecan halves and sprinkle on top of the batter. 

Bake 25 minutes or until the muffins are lightly browned. 
Makes one dozen muffins

Saturday, January 19, 2013

Chunky Granola Muffins


     I purchased a new cookbook titled, "Mad about Muffins"  from a fellow Ebay colleague & I have bookmarked about a half dozen recipes to try. 
     I highly recommend this cookbook--there are 11 different categories and 128 pages of sweet to savory muffins ~ something for everyone!
     The one I will share today seems healthy and I believe I might have all the ingredients on hand, so I hope to make these tomorrow.  This should use up that half box of granola which has been sitting in the cabinet....






Chunky Granola Muffins



2 C granola
1 C all-purpose flour
1/3 C firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt 1/2 C milk
1/3 C butter, melted
1 egg, slightly beaten
1 tsp. vanilla
1/2 C golden raisins 
1/3 C slivered almonds (or chopped walnuts or pecans if you prefer)
1/2 C flaked coconut  (if you don't care for coconut, add mini chocolate chips, some finely chopped or shredded apple, etc.  Use your imagination and taylor these to suit YOUR taste!)

Heat oven to 400 degrees.
  
In a larg bowl, stir together the granola, flour, brown sugar, baking powder, cinnamon and salt. 
In another bowl, blend together the milk, butter, egg and vanilla. 

Make a well in the center of the dry ingredients.  Add milk mixture and stir just to combine.  Stir in the raisins, almonds and coconut.

Fill greased muffin tins or use paper/foil liners.  Bake 15 to 20 minutes, or until a tester comes out clean.  Cool.

Makes 12 muffins

Tuesday, January 15, 2013

Fruit & Yogurt Smoothie

     I've made it my intention to eat super healthy from here on out, due to my recent diagnosis of Fibromyalgia, but also just because I'm getting older & I know it's the right thing to do. 

    Sooooo---for those who care, here is the Fruit Smoothie recipe I made today----I adapted one I found so you can do it my way or YOUR way....lol!  

     From now on, my breakfast will consist of a smoothie.  I'll snack on something healthy around lunchtime or mid-day & then eat a nice big salad LOADED with vegi's and/or protein for dinner.

     Have no fear, however....that this is going to become a blog filled with diet recipes.  I still plan to indulge once in a while--I feel that is completely normal & most things are fine moderation.  I will still be posting delicious things so don't you dare go anywhere!

Fruit & Yogurt Smoothie




1 C yogurt (I used Vanilla)
1/2 C frozen strawberries (I used 3/4 c. assorted frozen berries)
1/4 C frozen blueberries (see above---I just used 3/4 c total of assorted berries)
1 apple, cored and sliced (I did NOT use the apple)
1 banana (this is BEST FROZEN--mine was not today 'cause I spaced it yesterday--I've already put some in the freezer for tomorrow!)
1 Tbsp. raw sugar (NOT needed--I didn't use)
1 tsp. vanilla
Dump everything into a blender and puree.

Comes out THICK like a shake. SOOOO good---even my hubby Doug loves it!

Makes one smoothie (tall glass)

Thursday, January 10, 2013

Mini Brown-Sugar Cheesecakes

     Count me as one of those who has vowed to eat more healthy this New Year.....but.....in MY world that doesn't mean I've sworn off all sweets.  That would ensure failure right out of the gate. Every once in a while a girl just needs some chocolate, ya know?  Or something decadent.  What we DON'T need is the entire package of cookies or the whole enchilada.  I mean pie.  Or cake.  Or box of donuts......don't act like you can't relate. 

     Here's a great recipe for those times when you just need a little something at the end of your dinner.  Or between meals....I promise I won't tell.

Mini Brown-Sugar Cheesecakes



1 1/4 C graham cracker crumbs (about 1 sleve of 4-section graham crackers from a 14.4 oz. box)
3 Tbsp. granulated sugar
1/4 tsp. salt
5 Tbsp. PLUS 1 tsp. unsalted butter, melted; PLUS more butter for the pan
2 (8 oz.) pkgs. cream cheese, softened
2 large eggs
2 Tbsp. fresh lemon juice (about 1 lemon)
1 Tbsp. lemon zest (from about 1 lemon)
1 Tbsp. vanilla extract
1 tsp. ground ginger (I use less--NOT a ginger fan here)
1 C light-brown sugar

Preheat oven to 350 degrees.  Meanwhile, in a small bowl, combine graham cracker crumbs, granulated sugar and the salt.  Add butter and stir until combined.  Spoon about 1 Tbsp. mixture into each cup of a buttered 24-cup mini muffin pan;  press down to form a solid bottom layer.  Bake for about 5 minutes.  Transfer pan to a wire rack to cool.  Reduce oven to 300 degrees.

In the bowl of a stand mixer, beat cream cheese until light and fluffy, about 2 minutes.  With beater running, add aggs, one at a time.  Add lemon juice and zest, vanilla, ground ginger and brown sugar and beat until combined.  Divide filling equally among muffin cups and bake until firm, 15 to 20 minutes.  Transfer to a wire rack and let cool completely.  Refrigerate until set, for a least 4 hours or overnight.

Gently run a knife around the cheesecakes' edges to loosen them, and invert pan to release the cakes.  Transfer to a cake pan.

*Before serving, you could add a big dollop of whipped cream, but I'm sure I don't have to tell you that it changes the calories. OR drizzle your favorite caramel or chocolate sauce across the tops, OR add about 3 mini chocolate (or your favorite flavor) morsels to the top.   Again, I won't tell ;-)

Makes 24 cheesecakes
Per cheesecake:  120 calories (see, ONE is ok!!!!)






Sunday, January 6, 2013

Mayonnaise Cake

     Here's a blast from my past!  I remember my mother making mayonnaise cake when I was young---since I'm a BIG chocolate fan, this was something I really looked forward to.  My mother didn't serve dessert for the most part unless we were having company over for dinner.  Suffice to say, I relished those few times she made this.

Mayonnaise Cake




2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1-1/3 cups water

Preheat oven to 350°.
Grease and lightly flour two 9-inch round cake pans*; set aside.

In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture.

Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean.
On wire racks, cool 10 minutes; remove from pans and cool completely.
Frost with your favorite chocolate frosting. *My favorite, Chocolate Buttercream, follows

    *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
Serves 12

Chocolate Buttercream Frosting

Chocolate Frosting:

 

6 oz. good semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Wednesday, January 2, 2013

Taco "Pie"

     If you're like me, this is kinda a crazy week.  I always take our Christmas tree down on the 1st, but this year that didn't happen.  I do plan to pack the ornaments away later today, and I started putting away the inside decorations yesterday. Since we have packed snow on the ground and it's BRRRRR degrees outside, I'm not sure when the house lights and porch decorations will be put away but that's not my department anyway.........

     Here's a simple dinner for busy times and a real kid-pleaser as well!

     *Feel free to mix it up with YOUR family's favorite ingredients---like spread refried beans over the crust before adding the first layer of crushed chips.  Add diced tomatoes and/or shredded lettuce to the top, after it comes out of the oven and a dollop of guacamole, if desired. 



Taco "Pie"

1 1/2 lb. ground beef
1 pkg. taco seasoning mix
1/2 C water
1 Can sliced olives (4 oz.) OPTIONAL
1 can crescent rolls
1 C sour cream
1 C shredded cheddar cheese
2 C crushed corn chips

Heat oven to 400 degrees.

In a large skillet brown ground beef until no longer pink.  Drain and return to the pan.  Add the taco seasoning mix, water and olive.  Simmer 5 minutes.

Separate the crescent rolls into triangles and lay them in a greased 9" pie dish, placing the points toward the center of the dish.  Press the seams together to seal, forming the crust.

Sprinkle 1 cup of the crushed corn chips onto the crust.  Spoon meat mixture over the top of the corn chips, spreading evenly.

Stir sour cream until smooth, then spread over meat.  Top with shredded cheese and the remaining 1 cup of crushed corn chips.

Bake until the crust is golden brown, about 20-25 minutes.


Tuesday, January 1, 2013

Red Onion Pinwheels

Turn store-bought dough into treats pretty enough for any breadbasket.
This is SUCH a time-saver as you use your oven to speed up the rising process!

Red Onion Pinwheels



1 lb. thawed frozen bread dough
4 Tbsp. unsalted butter
1 C finely chopped red onion
Salt and pepper (I like Kosher salt)
1/2 C finely grated parmesan cheese
3 Tbsp. finely chopped flat-leaf parsley

Preheat oven to 200 degrees.  Grease a baking sheet.  Place the dough onto a floured work surfac; press to flatten.  In a medium skillet, melt 2 Tbsp. butter over medium-high heat.  Add the onion.  Season and cook, stirring, until soft, 5 minutes.  Cool.

Stretch the dough into a 10-inch square.  Sprinkle with the cooked onion, parmesan and parsley.  Roll up jellyroll-style, starting at the short end; cut crosswise into 8 slices.  Place on the baking sheet, spacing evenly.  Turn off the oven; let the dough rise in the oven for 15 minutes.  Remove the baking sheet from the oven; place in a warm spot to rise for another 15 minutes.  Increase the oven temperature to 400 degrees.

Bake the rolls until they are golden, about 20 minutes.  Melt the remaining 2 Tbsp. butter and brush on top of the rolls.  Sprinkle lightly with salt.  Let cool at least 15 minutes before serving.



Happy New Year!!




I'd like to wish all my readers a very Happy New Year!! 

Last year was a rough one for me, health-wise, but my hope is to bring more GREAT RECIPES and blog posts this year.

I'd love to see my membership grow, and the best way to do that is to bring great, consistent quality to my blog.

I thank you ALL for following me and want you to know I value each and every one of you.  I know time is limited for all of us and that you choose to read and follow MY blog means the world to me!

Cheers!

Saturday, December 29, 2012

Gingerbread Souffles





I hope everyone is enjoying a Winter Wonderland like we are......so beautiful!  We had a lovely Christmas, just the hubby and I. 

I had back surgery on Dec. 20th, so at this point I'm just past the one week mark of recovery.  It's going to take a full 6 weeks before I can lift anything more than 5lbs., but otherwise, I'm getting stronger every day~I can see and feel my progress.  With any luck, I'll be back walking those trails this Spring and/or Summer!

In the meantime, I'm spending a lot of time reading, catching up on movies I never got around to watching and just resting. 

Here's a nice dessert for this time of year:

Gingerbread Souffle



This impressive dessert isn't difficult, but do plan ahead.  Preheat the oven, and just before sitting down to dinner, pop the souffles in.  When done, serve them all puffed up and gorgeous!

1 C milk
1/2 C sugar
1/4 C all-purpose flour
1/4 tsp. salt
1/3 C molasses
2 Tbsp. butter, softened
2 tsp. pumpkin pie spice
1 tsp. ground ginger
2 tsp. vanilla extract
6 large eggs, separated
1/8 tsp. cream of tartar
Sweetened whipped cream, crushed gingersnaps

Preheat oven to 350 degrees.  Whisk together first 4 ingredients in a medium saucepan until smooth.
Bring to a boil over medium heat, whisking constantly.  Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients.  Cool 15 minutes.  Whisk in egg yolks.

Butter 10 (7 oz.) ramekins; sprinkle with sugar to coat, and shake out excess.

Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.  Fold one-third of egg mixutre into milk mixture until well blendd.  Repeat twice with remaining egg white mixture.  Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each.

Bake at 350 degrees for 25 minutes or until puffy and set.  Serve immediately with whipped cream and crushed gingersnaps.

Note:  You may also bake this in a 2-1/2 qt. souffle dish, if you don't have ramekins.  Bake 55-60 minutes or until pufy and set.

Makes 10 servings

Saturday, December 1, 2012

The magical world of miniatures


                           If you don't have a mantel, make a little scene underneath your tree~


     You may remember me talking about my love of miniature Christmas villages last year.  I have a small collection of the Lemax store shops and residential homes and a few little accessories which, until last year, I would place atop the fireplace mantal and call it a "display".  What can I say?  I didn't have a CLUE how creative one can get with these little buildings and when I look back now I'm sure my presentation looked lame.

     Our new home which we moved into last summer doesn't have a fireplace.  Oh no!!! Where was my holiday village going to go?  We settled on my husband's beautiful hutch which he inherited from his parents.  I used two shelves of the hutch and ended up being pleased with how my display turned out.  This year we purchased a few new buildings at deeply discounted prices and some new accessories too so I've been looking forward to this Winter and playing with my growing collection!

      Recently we were discussing not even setting up my village due to my upcoming back surgery in mid December and of course the recovery period afterwards.   Naturally, the more holiday decorating we do now requires dismanteling later and I knew that work would all fall on Doug.  In the end we both sucummbed to what's become a mutual fetish, and the boxes of collectibles were unearthed from the garage & a card table brought into the office, where we'll be setting the village up.  With the extra buildings purchased this year, the collection has expanded to beyond what the hutch can accomodate. 
   
     My excitement to set up  my village turned into something else when we attended the local Festival of the Trees last night.  It's been a tradition in my life to visit these festivals in each city I've lived in.  My husband, Doug, had never seen one so we HAD to go even though it's hard for me to physically walk or stand for too long.  Where there's a will, there's a way, right!?  LOL...so true.  Suddenly I could feel no pain!  I should say that we both had read a newspaper article about this festival and knew that there would be a big model train exhibit and that was a huge factor in going.  Since I was a little girl, I've been fascinated by model trains....I'm unsure why, as nobody I knew HAD one, but at some point I discovered them and have always felt a sense of magic when viewing a really elaborate display.

     We began by checking out all the themed and decorated trees which were lovely, as usual.  Then we went to the other floor......the floor where they had the train exhibit.  One very large room was devoted to ONE fellow's obsession.  Doug and I were nearly speechless ~ this guy greeted everyone at the door & it was really easy to see that this is not just a hobby, but that he loves to share it with people and it seemed to make him happy to see folks of ALL ages gaze in wonder at his creative gift.

     

 
This is just one area of the room--each table or section of a table had it's own theme
 
This area was "Back to the 50's" and a favorite for Doug.  We both loved the flat screen tv as the "drive in movie theater"
 
 
 There was a carnival theme and a tribute to the Twin Towers as well...can't capture all of it in a picture and pictures don't do it justice anyway!
 
     
 
      To say we came back inspired is such an understatement.  While viewing these displays, we realized that we can use the same kinds of accessories and creative ideas in our Christmas village.  Immediately we were on the computer checking out Ebay and other sources for everything from basics like material used for "roads" and "sidewalks" to die cast miniature vehicles like a postal truck.  I want it all!   The fellow who designed the exhibit told us of a shop in another city where he claims they sell *everything* under the sun for this hobby, so we made a mental note to visit that store sometime soon. We also talked about visiting Santa Claus, Indiana....a little city devoted to Christmas year round, I believe.  Neither my husband nor I have ever been there and we now have justification so perhaps we'll plan a short trip next year! 
 
      I'm quite certain we won't go to the lengths depicted in these pictures, but it seems we've found another hobby that we can share as a couple and that's always fun.
 
      I would love to hear how YOU decorate and whether or not you collect Christmas villages or train sets.  How did you develop your love for collecting?  Please share your memories and any tips you may have; I'm sure lots of us would benefit from others' creativity. 
 
      If anyone knows of a great model railroad catalog, I'd appreciate your posting the information here.  I'm having trouble locating one online that doesn't cost money to receive.  If you're aware of any good websites out there devoted to this hobby I encourage you to post the direct link so those of us interested can check them out.  Told you I'm now crazy for all things miniature........
 
      Happy Holidays to all my readers ~
 
 


Monday, November 12, 2012

"Against all Odds" Tony Rutter's story

Tony Rutter is a good friend of mine and I'm SO pleased that he's decided to share his story with my readers on my blog.  How perfectly apropos for the month of November, in my opinion.

"Against all the odds" - My story.
You do not have to be limited by your circumstances!



      I am founder and director of a small and, mainly, self-funded international charity called You Can Thrive, http://www.you-can-thrive-charity.org.uk/Pages/default.aspx
I have  followed an unusual sequence of stepping-stones, against all the odds, to unshackle myself from my limiting circumstances in childhood. Whilst I am comfy sharing my story with friends, I have never before shared it with unknown others like this. My story may move you, and it may inspire you to do whatever it is you want to do. My story illustrates how you can not only embrace difficulties from your past, you can also use them as a rich resource of motivation to both choose and act so that you achieve what you want in your life in the present, and for the future.

      Born to an English mother and a West Indian father in Birkenhead, Merseyside at the end of the 1950’s, I didn’t have the best of starts in life. Their parents felt they would experience difficulties in England at that time if they remained together, so they split and I stayed with my mum. When I was about one, mum moved to Liverpool and met my Nigerian step-dad, and soon they had my two half-brothers. I have vivid memories of these early years, and especially ‘dad’’s stories about Nigeria, South Africa and apartheid. We followed a ritual of respecting food because “many Africans did not have much food”. We had to eat every single scrap, and this extended to licking our plate clean, as a sign of appreciation. Before I was five, mum suffered from her first nervous breakdown, and we three boys went into foster care for a period. Soon after, mum and ‘dad’ split, and as a young white woman with three mixed-race boys, she took us to live in Bermondsey, South East London.

      Not long after, mum met my English step-dad and they soon had my half-sister and brother. Our new ‘dad’ did not treat us very nicely. He picked on us every day, especially me because I was the eldest: He instructed me that I was responsible for my two brothers and their behaviour. I became accomplished at cooking (dad was a chef in the territorial army), changing nappies, making bottle feeds, and I was a dab-hand at operating launderette washing machines and tumble driers. No doubt, this is from where the nurturing part of me stems.

      There were so many unsavoury incidents at home, I shall spare you the detail, though a flavour can be sampled from our bath-times, where dad would scrub us with carbolic soap and that big, nasty hard-nailed brush mum used on the front door-step. Whilst scrubbing us, we would cry because of the pain, and 'dad' would recite “get white you black bastards”.

      My two brothers and I were the only black kids (‘coloured/half-breed’ if polite or “niggers”, if not) on the Council estate, and we were subjected to daily incidents of racial discrimination, arguments and fights. We were feral kids and we always went out to play as a pack of three. Quite simply, it was us against the world. It actually became the ‘norm’ for our house to have broken windows, and dog-poo put through the letter box. Due to the problems we had with all of our neighbours, who didn’t want us anywhere near them, we had what seemed like weekly visitations from our ‘extended family’, the police and social workers. Alas, there was no appreciation of diversity or harmony in those days, so it should come as no surprise to hear that my poor mum suffered from another two nervous breakdowns.

      By the time I was ten, the social workers realised that our white step-dad struggled with racist tendencies, inflicting daily physical abuse on me and my two mixed-race brothers. ‘Swift’ action was taken to split the family, with me going to a state-run boarding school for “maladjusted” children. The boys at the boarding school refuted this, saying that it was for ”children with maladjusted parents”! My brothers and sister went in and out of children’s homes, as did I during the weekends and school holidays. The boys at the boarding school could not understand my family. “Oi, how comes you have got a white mum and dad, two black brothers, a white sister and a white brother? It resembles the circus coming to town”. As a ten-year old, I felt humiliated. I answered questions about my family every time I returned to boarding school on a Sunday evening, when my family would accompany me after a weekend at home. When I explained that my mum had my different dads, they called my mum a “slut”! This pierced me inside, though I learned that I just needed to stand tall and be who I am. I didn’t need to take on any associated hurt from anything unkind that others said.

      When I was 13, mum left dad and she returned to Liverpool with my brothers and sister and I stayed on at boarding school and in super children’s homes on the Kent coastline. Sadly, as an adult, I discovered that one of my brothers believed at the time that I had abandoned them when I chose to remain at boarding school. GULP! For me, boarding school was very strict, but a ‘doddle’ because there were rules and expressed penalties, all of which made sense to me. I felt safe and happy. Every Thursday evening, the boys would learn their ‘fate’ based on their behaviour record for the week. The house parents would read out the names of those boys going home for the weekend which they greeted with great cheers and smiles, and those who had to stay at school for the weekend, because of non-compliant behaviour, would cry. It was an evening of mixed emotions, especially for me because I had tears if I learned I was going home, and was happy when I had to stay the weekend. Consequently, I learned the rules ‘off-by-heart’, manipulating them so that I stayed most weekends!! The house parents and school teachers nick-named me the “back-room lawyer”, because I would stand up for the boys’ rights when I felt there was an infringement of the spirit of the rules by the adults (the cheeky little blighter I was!). By comparison, life at ‘home’ was chaotic and nothing made sense.

      You see, although every day at home felt a little like a physical and emotional obstacle course, with me and my brothers needing to think on our feet to survive, we had adventures and fun surviving: The scarier part was our unpredictable home life, with the racial slurs aimed at us on streets a comparative safe haven! Looking back, my over-riding childhood memory is that it was adventurous and happy. I know that I have blacked out some of the most disturbing memories, though being tied up and locked in a dark coal cellar under the stairs is a rather stubborn one to shake off. I cannot say that I experienced much love. However, I did enjoy instances of great care and kindness around me from social workers, boarding school house-parents, teachers and the carers in the children’s homes.

      The existence of clear links between my childhood and adulthood are not lost on me. At school, my favourite subjects were community education and sociaI studies. After school, I studied psychology out of interest. Over the next twenty years, I became and worked as an Internal Auditor for an international registered charity, during which I was fortunate to travel the world, experiencing many cultures, including wealth and poverty. Also, I married and divorced twice, and had four children, the last of whom was an adopted son – a choice we made. Later, I became a life and business coach, as I wanted to support others in the achievement of their dreams and goals, and this developed rather organically into involvement in charity work.

      A year ago, I became the founder of my own charity, You Can Thrive. I run this charity in my ‘spare time’, as I work full-time with the Crown Prosecution Service. You see, my professional career mirrors the comforting rules and need for compliance which rescued me at boarding school, as well as the back-room lawyer finding a means for promoting justice and fairness in my world. My social life is concerned with caring about communities which I enjoyed studying at school - because it is not something I experienced much as a child. I just want to give others what I didn’t have as a child: A love of humanity.
 
      Nevertheless, and based on my experiences at home, and abroad especially, I appreciate that I was extraordinarily fortunate to have as rich a childhood as my own. This is how I regard my past. Your past is what it is, and it provides a rich resource for your choices and actions in the present and future even when it is against all the odds. Are you using your past as a positive resource and motivation for your present and future?

      Running the You Can Thrive charity is enabling me to be creative with my life as a service to others, and in my next blog, I tell the story of my charity and the communities it supports.

      *****This is Shelly again......
     In this month of Thanksgiving, I urge my friends and family to read my friend's post with a thankful heart. Not only should this put things into perspective for most of us, but I hope it will inspire you to join us in this project Tony has created.  Give what you can!  I know any monies donated will be used wisely and will be most appreciated!

     Tony also belongs to a Facebook Group page, where you can join and be part of the wonderful movement he has created along with some friends:
https://www.facebook.com/#!/pages/Pay-it-Forward-Community/364253896976887?fref=ts

     Together, we CAN change the world~ one person at a time.  Way to BEGIN, Tony!!!!


Sunday, October 14, 2012

Warm Cajun Shrimp Dip

Yet another great snack or appetizer for game day or get-together!



Warm Cajun Shrimp Dip

1 (8 oz.) package cream cheese, softened
3/4 C mayonnaise
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 1/2 tsp. Creole seasoning, or to taste
1 C chopped cooked peeled shrimp
1/2 C shredded pepper Jack cheese (do I even need to say anything here??  MORE is better)
1 (1-pound) round loaf hearty wheat. white or sourdough bread
1 Tbsp. sliced green onion
Garnish:  lemon wedge, cooked shrimp
Assorted crackers, breadsticks or even veggies---dip what YOU like

Preheat oven to 350 degrees.  In a large bowl, combine cream cheese, mayonnaise, mustard, worcestershire sauce and Creole seasoning; beat at medium speed with an electric mixer until blended.  Stir in shrimp and shredded cheese.

Using a serrated knife, cut a 1/2-inch thick slice from top of bread loaf.  Carefully hollow out inside of loaf, leaving about a 3/4 inch shell.  Reserve bread pieces for another use.

Spoon shrimp mixture into bread shell; lightly spray with nonstick cooking spray.  Wrap in foil; place on a baking sheet.

Bake for 15 minutes.  Remove foil; bake 15 minutes longer, or until thoroughly heate.  Sprinkle with green onion.  Garnish with lemon wedge and cooked shrimp, if desired.  Serve with assorted crackers, breadsticks and veggies, if desired.

Makes 6-8 servings

Friday, October 12, 2012

Bacon-Wrapped Potato Cheddar Bites



Bacon-Wrapped Potato Cheddar Bites


2 baking potatoes, each cut lengthwise into 4 wedges (about 3/4 lb.)
3/4 tsp. garlic sale
1/4 tsp. ground black pepper
12 slices bacon, cut in half crosswise
1/2 C finely shredded Cheddar cheese
1 Tbsp. chopped green onion
1/2 C sour cream

Preheat oven to 375 degrees.  Coat the rack of a broiler pan with nonstick cooking spray.  Place rack on broiler pan.  Cut each potato wedge crosswise into 3 pieces.  Sprinkle potato pieces with garlic salt and pepper.  Wrap each potato piece with a piece of bacon, and place, seam side down, on prepared broiler rack. 
Bake for 20 minutes.  Gently turn, and bake for 15 minutes, or until tender.  Place hot potato bites on a serving plate; sprinkle with cheese.  Let stand for 10 minutes to mel cheese.  Sprinkle with green onion and serve with sour cream. 

Makes 2 dozen bites

Snack Mix

Makes about 20 servings ~ Perfect for parties, football games or even package this up and give as small gifts for the holidays! Mix this up to suit YOUR taste---cheerios or Life cereal instead of the corn & rice cereal....substitute cheese flavored popcorn for the cheese balls, etc.  Make it your own!

Snack Mix



8 Tbsp. butter
4 C crispy corn-and-rice cereal
4 C crispy wheat cereal squares
4 C pretzel sticks
4 C cheese crackers
4 C smoked almonds (my fav)
2 tsp. garlic salt
1 tsp. ground cumin
1/2 tsp. smoked paprika
3/4 tsp. ground Chipotle chile pepper
6 C cheese puff balls

Preheat oven to 200 degrees.
In the bottom of a large roasting pan, melt butter.
Add corn-and-rice cereal, wheat cereal, pretzels, crackers and almonds to roasting pans.  Stir gently to coat with butter.
In a small bowll, combine garlic salt, cumin, paprika and chipotle chile pepper.  Sprinkle cereal mixture with garlic-salt mixture, stirring until cereal mixture is evenly coated.
Bake for 1 hour, stirring every 15 minutes.  Immediately spread cereal mixture onto parchment paper to cool.  Add cheese puff balls to ceral mixture, tossing gently to combine.  Store in an airtight container.

Monday, October 8, 2012

Carmelized Onion Focaccia

Who doesn't love Focaccia!?!?  There are many different versions out there, I'm sure...but here's a simple one to start with.  If you can't find Tuscan Herbs, substitute your favorites---a classic is rosemary in this bread.  When it's done, eat it as an appetizer OR do as I do and substitute for boring bread when making a sandwich----takes it to a whole new level!



Carmelized Onion Focaccia

1/4 C. canola oil, divided
2 C chopped onion
1/4 tsp. salt
1/8 tsp. ground black pepper
5 Tbsp. water, divided
1 Tsp. yellow cornmeal
1 (16 oz.) pkg. hot roll mix *I recommend Pillsbury Hot Roll Mix
1 1/4 C hot water (120 to 130 degrees)
2 tsp. dried Tuscan seasoning *McCormick makes a Tuscan Seasoning Blend

In a medium skillet, heat 1 Tbsp. oil over medium high heat.  Add onion; cook for 4 minutes, or until lightly browned, stirring occasionally.  Reduce heat to medium-low; sprinkle with salt and pepper, and slowly stir in 2 Tbsp. water.  Cook, stirring occasionally, until deep golden brown and tender, about 15 minutees.  (Stir in remaining 3 Tbsp. water, 1 Tbsp. at a time, occasionally, to prevent onions from sticking to the pan, if necessary.)  Cool completely.

Preheat oven to 375 degrees.  Spray a large baking sheet with nonstick cooking spray; sprinkle with cornmeal.  In a large bowl, combine contents of hot roll mix and yeast packet included in the mix, hot water, 2 Tbsp. oil, and Tuscan seasoning.  Stir until dough pulls away from sides of bowl.  With greased or floured hands, shape dough into a ball.  Turn dough out onto a lightly floured surface.  Knead dough for 5 minutes, or until smooth.  Cover dough with a large bowl; let stand for 5 minutes.

Using hands, pat dough into a 12-inch circle on prepared pan (a pizza pan would work FAB for this)
Loosely cover; let rise in a warm place (80 to 85 degrees) free from drafts, for 20 minutes, or until puffy.  Uncover dough; brush with remaining 1 Tbsp. oil.  Sprinkle with caramelized onions.  Gently press surface of dough with fingertips at intervals to create indentations. 

Bake for 25 minutes, or until lightly browned.  Let cool completely on a wire rack, about 1 hour.

Makes 8 servings


Friday, September 28, 2012

Paula Deen's Brunch stuffed bell peppers

I love to watch the Food Network but I don't get a chance very often as I'm just way too busy.  Yesterday, however, I caught a great episode of Paula Deen and she presented a fabulous twist on stuffed bell peppers that really caught my attention!

I love the traditional stuffed bell peppers, but Paula made "brunch stuffed peppers", meaning the ingredients were ones you'd normally serve for breakfast.  I love the concept of these peppers for breakast, brunch OR dinner.  We all have those "breakfast for dinner" nights where we just need something quick and breakfast food sounds good.  These would be PERFECT for such evenings.

Be sure to garnish the top, after they come out of the oven, with more chopped bacon, some more shredded cheese and some chopped green onion--this will make the presentation much more appealing.  Enjoy!

Brunch Stuffed Bell Peppers


4 yellow bell peppers (use any color you'd like)
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled *(reserve some extra bacon for the top)
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix (I'd use Bisquick or something similar--whatever you have)
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese & extra bacon and serve immediately.

Monday, September 24, 2012

DIY Coffee Drinks

Stay cool (and caffeinated) with these coffee drinks YOU can make from home!

Mocha Frap


1 1/2 C strong brewed coffee, chilled
1 1/4 C 2% milk
1/2 C jarred fudge sauce
3 Tbsp. sugar
2 C ice cubes
4 Tbsp. whipped cream
4 tsp. chocolate sprinkles, if desired

In a blender, combine the coffee, milk, fudge sauce, sugar and ice. 
Pour into 2 tall glasses.  Top with whipped cream and the sprinkles (in my case, I favor more fudge sauce drizzled over the top in lieu of the sprinkles)


Cookies 'n Cream Frap



4 scoops vanilla ice cream
2 C strong brewed coffee, chilled
5 oreos, coarsely chopped, divided (I won't tell if you use twice as many..lol)
1 C 2% milk
1 C ice cubes
4 Tbsp. whipped cream

In a blender, combine the ice cream, coffee, half of the chopped Oreos, milk and ice.  Blend until smooth. 
Pour into 2 tall glasses.  Top with whipped cream and the rest of the Oreos.


Iced Cappuccino

2 C 2% milk
2 Tbsp. chocolate syrup
2 tsp. instant espresso powder
2 Tbsp. sugar
4 ice cubes
*Ground cinnamon for sprinkling, if desired

In a blender, combine the milk, syrup, espresso powder, sugar and ice.  Blend until smooth.
Pour into 2 tall glasses and sprinkle with cinnamon, if desired.








Sunday, September 23, 2012

Broccoli Chowder with Cheddar Toast




The last few days here have been very breezy and cool, which definitely makes it feel like Fall is in the air.  I LOVE Fall and the gorgeous colors that come with it, and I always look forward to cooking warm, comfort food again.  Soup recipes always come in handy because at least in my home I can make them stretch for a couple of nights since there's just the two of us.  I hope you enjoy this one!



Broccoli Chowder with Cheddar Toast

2 strips bacon, thinly sliced (ummm....are they joking?!  I'd triple this, at a minimum)
2 Tbsp. unsalted buter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/2 tsp. celery seed
2 Tbsp. all-purpose flour
2 C low-sodium chicken broth
2 C milk
4 small red-skinned potatoes (about 6 oz.), quartered
1/2 head broccoli (about 10 oz.), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 Tbstp. dijon mustard
1 baguette, sliced into 8 1/4-inch thick pieces
4 oz. cheddar (or your favorite....I think gruyere) cheese, cut into 8 thin slices

Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes.  Add the onion, garlic and celery seed and cook until soft, about 4 minutes.  Scatter the flour over the mixture and stir to coat.  Gradually add the broth and the milk, whisking until smooth.

Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes.  Add the broccoli florets and season with 1/2 tsp. salt.  Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.

Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high.  Spread the mustard on each piece of baguette and top with a slice of cheese.  Place on a baking sheet and broil until the cheese melts; serve with the soup.

Serves: 4





Saturday, September 22, 2012

French Dipped Sandwiches

Do you love French Dipped sandwiches as much as hubby and I do??  To be honest, we've been just buying them @ Arby's and for fast food they are really good in my opinion.
That's about to change, though.  I think the time and effort involved to make them from home is more than worth it!



French Dipped Sandwiches

1 small onion, roughly chopped
1 small carrot, roughly chopped
1 stalk celery, roughly chopped
1 small leek, which and light-green parts ONLY, roughly chopped
2 cloves garlic, minced
1 sprig fresh thyme
1/4 tsp. dried sage
1/4 tsp. dried oregano
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground allspice
2 lbs. beef top round roast
Salt and freshly ground pepper
2 C beef broth
6 French rolls

Preheat the oven to 300 degrees.  Combine  the chopped vegetables, garlic and thyme in a large roasting pan.  Rub the dried herbs and spices all over the beef; season generously with salt and pepper.  Place the beef fat-side up on the vegetables and roast until a thermometer inserted into the thickest part of the meat registers 130 degrees, about 45 minutes.  Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes.

While the meat is resting, put the roasting pan on the stove and cook the vegetables over high heat until they are browned but not burnt and the liquid is evaporated;  pour off any excess fat.  Add the beef broth to the pan, using a wooden spoon to scrape up any browned bits that cling to the bottom.  Transfer the liquid and vegetables to a medium saucepan and bring to a boil.  Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes.  Strain the sauce and season with salt and pepper.  Keep warm.

Trim any excess far from the beef and thinly slice.  Have the rolls horizontally and warm in the oven.  Dip the bottom of each roll in the sauce and top with some of the beef; dip the cut side of each roll top in the sauce and place on each sandwich. 

Makes 6 sandwiches




Friday, September 21, 2012

Mortadella Stromboli

Stromboli are like calzones but are oblong and sliced before serving



Mortadella Stromboli

1 1/2 C coarsely grated swiss or gruyere cheese (6 oz.)
1 C thinly sliced string cheese (4 oz.)
Extra-virgin olive oil, for brushing
1 (13.8 oz.) package refrigerated pizza dough
10 fresh basil leaves
3/4 C pitted green or black olives, roughly chopped
1/2 C tomato saucve
1/4 lb. sliced mortadella, cut into 1/2" wide ribbons

Preheat oven to 425 degrees.  Mix 1 cup of the swiss cheese with the string cheese. 

Lightly brush a baking sheet with olive oil.  Unroll the dough, cut in half to make two 6 x 9 inch pieces and place on the prepared pan.

Spread half of the mised cheese along one long side of each rectangle, leaving an inch border between the cheese and dough edge.  Top each mound of cheese with half of the basil, a quarter of the olives, 1/4 c tomato sauce and a third of the mortadella.  Fold the dough over the filling lengthwise, pressing the edges to seal.  Make slits in the top of the dough to allow steam to escape during baking.

Bake the stromboli until brown, about 15 minutes; remove from the oven.  Brush each with olive oil, then scatter the remaining olives, mortadella and cheese on top.  Return to the oven and bake until the cheese melts and the crust is golden.  Rest for 5 minutes before slicing.

Serves 4.