Friday, April 26, 2013


                     I came upon this recipe on Face Book. It looked so good and easy
                     to make I had to share it. I know kids like Monkey Bread, this is a
                     version of it. I did "tweak" it .A fun snack, even kids enjoy making.

                                                       MINI  PULL-A-PART BREADS

                                 1  package Grands refrigerator biscuits
                                 3/4  cup of butter, softened
                                 1  Tablespoon cinnamon
                                 1/2  cup of brown sugar
                                 1/2   teaspoon salt
                                Cream  the dry ingredients together. Set aside.
                                Separate the biscuits. With the palm of your hand
                                or rolling pin flatten biscuits slightly.
                                Using a sharp knife, cut the biscuit in thirds.
                                Spread each third with a layer of the creamed mixture.
                                Place the thirds in a cross-like [using 3 sections] pattern
                                in the muffin tin. Repeat process until all biscuits are used.
                                A giant/jumbo muffin tin should be used for best results,
                                unless you have the new type brownie tin that has the
                                individual squares.
                                Bake in a preheated 350* oven for 15-17 minutes.

                               [ If biscuits seem to be sticking to the knife try spraying
                                       the knife with non -stick spray]

                               You will have individual Monkey  Breads. Enjoy!

                              That is all for today friends, this is Jenny



Wednesday, April 24, 2013


                            A twist for beef stew. Can be prepared and ready to
                  eat in 4 + 1/2 hours or cooked  during the work day up to 9 hours on low.
                   A light version I came across in BHG magazine.

                             1 Tablespoon olive oil
                             1 + 1/2 pounds beef stew meat, cut into 1 inch pieces
                             3 medium carrots, cut into 1/2 inch slices
                             1 medium onion, chopped or cut into thin wedges
                             1 medium sweet yellow pepper, seeds removed, and cut
                                into 1 inch pieces
                             1 teaspoon Italian seasoning, crushed
                             2 cloves garlic, minced..[1 clove garlic is equal to 1/2 teaspoon
                                jarred minced garlic]
                             1/4 teaspoon salt and 1/4 teaspoon pepper
                             1 can petite-diced tomatoes, undrained ..[14.5 ounces]
                             1 cup lower sodium beef broth
                             1 medium zucchini, halved lengthwise then sliced into 1/4 inch slices

                                   Cooked pasta, such as Penne,Pappardelle, or even noodles.

                      In large skillet heat oil over medium-high heat. Add half of the beef;
                      cook and stir until brown. Place cooked meat in slow cooker, repeat with
                      remaining meat. Add carrots, onion and yellow pepper to cooker.
                      Sprinkle with Italian seasoning, garlic, salt and pepper.
                      Pour tomatoes and broth over meat and vegetables in cooker.
                       Cover and cook over low setting for 7 to 9 hours
                       The last 30 minutes stir  in zucchini. Cover again, cook for this  time [30 min.]
                       on the high setting.

                       Meanwhile cook pasta according to package directions.

                      Serve meat stew over pasta. Sprinkle with Parmesan Cheese if desired.

                      Give this a try, let me know you results, or opinions.

                      That is all for today friends, this is Jenny


Monday, April 22, 2013


                        When I was in school, decades ago, we had Hot lunches.
             The meals were cooked right on the premises. , not  transported
              from another school, and were not prepared from frozen.
                         One dish I really liked was RED FLANNEL HASH!! Not a
              dish school children of  today would rate as being a tasty lunch!
                          I found this recipe and wanted to share with you readers.
             The dish is made in a crock pot, cooks during the night, and is ready
              for you to enjoy with your family at breakfast,

                                                   RED FLANNEL HASH

            4 + 1/2 cups chopped potato-red works, but you can sub white[1+ 1/2 lbs]
            1 + 1/2 pounds of beets, peeled and chopped
            12 ounces cooked corn beef from the deli-about 3/4 inch chunk, chopped
            1 cup of onion chopped
            1/4 cup reduced sodium broth-beef or chicken
            2 Tablespoons spicy brown mustard
            2 Tablespoons meted butter
            1 Tablespoon Honey
            1 Tablespoon cider vinegar
            1/4 teaspoon salt
            1/8 teaspoon bottled hot sauce
            1/4 teaspoon ground black pepper

            In a 3 or 4 quart crock pot [ slow  cooker] combine all ingredients as listed.
            Cover and cook on low setting for 7 hours.
            Stir before serving. Can be served with poached eggs on top, or you favorite
             fried eggs on the side. This serves 6.  Only 257 calories and 15 grams protein.

           Beets are a good source of fibre and vitamin C,  magnesium, and potassium.
           However, they do contain sugar

          That is all for today friends, this is Jenny.

Monday, April 15, 2013


                                   We all keep a stock of  baking needs and canned goods.
                     Knowing when to toss out some of those items, even our canned soups,
                     is always a mystery to most of us. Following are answers to
                     most common questions.

                                    Baking Soda, and Baking Powder, should be good for 6
                     months after it has been opened. Baking Soda can be tested to see if it
                     is still "active", by putting 1/4 teaspoon baking soda with 2 teaspoons
                     vinegar, [ it should bubble immediately] With baking powder 1 teaspoon
                     in 1/2 cup hot water. It also should re-act in the same way as previously
                                    Brown Rice also is good for only 6 months. Because it is richer
                     in oil than white rice, it is likely to turn rancid. Store in an air tight container.

                                   Nuts of every kind should be stored in a cool, dark, and dry
                     place. Stored in an air tight container for up to 6 months, or can be frozen
                     for up to 1 year and still retain their flavor.

                                    Oils become rancid quickly. Keep away from heat  and light.
                      If the oils are  used frequently it will last for 3 months. Unopened oils can
                      stay on your shelf for 6 months.

                                    Peanut butter will last 6 months after opening. Natural peanut
                      butter should be stored in refrigerator.

                                     Flour keeps for a year, the exception is Wheat flour, unless tightly
                       sealed and kept in the refrigerator or frozen, should be used within 6 months.

                                    Canned goods, high acids ones, like  fruits will keep for 18
                        months. Lower acid ones, like meat, fish,  and vegetables  can safely be stored
                        for 2 to 5 years.

                                    Sugar if stored away from moisture and sealed a  proper
                        container will last for 2 years.Brown sugar should be used in 6 months.
                        Honey can be kept for 2 years.
                       That is all for today friends, this is Jenny


Friday, April 12, 2013


                            Here are some of the new products available in your supermarket today,
             or soon will be.[ like we don't have enough choices!]

           (1)  Blake's All Natural Chicken Pot Pie--tastes homemade, with flaky pastry
                    and  white meat for the filling.    $3.99

            (2)  Pamela's Sugar Cookie Mix--buttery, gluten free.    $4.65

            (3)  Tessemae's All Natural Roasted Garlic--available in 3 different  flavors
                      is a smokey  fresh tasting  sandwich spread  $4.99

            (4)  Old Orchard Sweet Tea--combines sweet black tea and lemonade   $1.49

            (5)  Mulino  Bianco  Chocolate Hazelnut--- sandwich cookies  from Italy  $2.99

            (6)  Triscuit  Brown Rice Crackers--perfect for soft pungent spreadable
                      cheeses.   $3.69

            (7)  Low-cal  Multi-Grain Sweet Onion Sticks--made of oats, barley and rice  $3.99

            (8)  Honest Fizz Organic Root Beer--sweetened with stevia   $5.99 [for a 6 pack]

            (9)  Pure Leaf Peach Tea--not too sweet, light fruity taste   $1.99 {for 18 0z. botle]

            (10)  Blue Bunny Birthday Party Ice Cream--with festive sprinkles  $4.59 [8 inch]

                      Source;  recent issue of  Everyday Magazine

        That is all for today friends, this is Jenny


Wednesday, April 10, 2013


                                       4,000 years ago CHEESE was born. There are over 550 cheeses
                              from 55 countries. Every  country makes their cheeses. Most of the cheese is
                             made with cows milk blended with milk fats, but other milk from sheep, goats,
                             buffalo, reindeer, camels and yaks is used in making cheese
                                     There are many varieties of cheese. One can get semi soft, soft,
                              hard, semi hard, firm, medium firm etc., etc.You can buy it in brick form,
                              sliced, shredded, crumbly, these are only a few of the types that are available.
                               Shoppers have many choices to decide on. To name a few,
                             American, Cheddar, Swiss, Jack, Feta, Blue, Cream Cheese, Parmesan,
                             Mozzarella, Asiago,....There are Vegetarian  and low-fat cheeses  too.

                                          I love cheese. A grilled Pepper Jack Cheese sandwich with a nice
                             bowl of tomato soup.....or a ham and Swiss sandwich.....Yum!
                                          Following are a few low-fat cheeses and what they are
                             best paired with;

                                          A Greek Salad--try a reduced fat Crumbled Feta Cheese
                                          A sandwich-- reduced fat Pepper Jack cheese
                                          A cheese that melts, ideal for pizza, pasta and lasagna
                                                              try--Part Skim Mozzarella Ball
                                          A snacking cheese-----reduced fat Dubliner Cheese, a dead
                                                   ringer for Cheddar, but fewer calories and less fat.

                            That is all for today friends, this is Jenny


Friday, April 5, 2013


                             Fruit crisp is appealing any time. Any fruit, can be used.
                   Peaches, strawberries, blueberries, blackberries, apples, sweet cherries,
                  [ such as Bing], pears, rhubarb, all make a delicious crisp. Even combining
                  your favorite fruits. The aroma when you take it from the oven, who can resist!

                                                                 FRUIT CRISP

                                6 cups of fruit---of your choice
                               1/2 cup sugar---or splenda or other substitute
                               1/4 cup cornstarch
                               1 Tablespoon lemon juice
                               1/4 teaspoon vanilla extract
                               1/2 teaspoon salt
                              Prepare filling by combing fruit with the ingredients above in a
                              large bowl. Toss gently. Spoon fruit mixture into a 11 x 7 baking
                              dish that has been coated with a non-stick spray.

                             1/2 cup of all purpose flour
                             1/2 cup of rolled oats [ not quick oats]
                             1/2 cup packed light brown sugar
                             1/8 teaspoon salt
                             6 Tablespoons chilled  unsalted butter, cut into small pieces,
                            1/3 cup of  sliced almonds, [optional, walnuts,or  pecans can be used]

                           Combine dry ingredients. Stir with a whisk to eliminate any lumps.
                           Cut in the butter, using 2 knives, or a pastry blender, until mixture
                           resembles coarse meal. Stir in nuts.Sprinkle evenly over fruit.
                           Bake at 375* for 40-45 minutes, or till bubbly and topping is crisp.

                           This makes 8 servings. Easy to make, and is good anytime of year
                           Enjoy. Perfect with coffee for an evening snack!

                  all for today friends, this is Jenny
                          Have a great weekend