Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. It is a delightful December morning here in Texas. We had another weather change and it is expected to be in the low 80's again today. Except for some rain and cooler temperatures at night, we've had Spring-like weather this weekend. As is the case in Texas, if you don't like the weather, just wait a few minutes... it'll change.
We went out for an early celebration of my son's 17th birthday yesterday. Hard to believe
Trey will be that old on Tuesday. He's the "baby" but you'd never know it by his 6'4" height. I was laughing about how
he's grown so fast and becoming so mature. I can recall a long list of things he would want for his birthday but he only asked for one item this year. Of course, his taste got a little more expensive. But he was just as happy to have his family eating burgers
with him at Fuddruckers as any gift. I have been blessed with good kids who still bring more joy to me than I deserve.
The new Monthly Theme topic is announced in today's issue. Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions. We closed out the November
Monthly Theme topic of Winter Favorites on Friday. I'll post the recipes gathered on Sunday, December 9th.
In today's offerings you find not only some great recipes, but other things to make you think and laugh. Join me in thanking the following for their help in getting it to you:
Mary H., Montreal, Canada
Larry Holmes, Toronto, Canada
Treva, Knoxville, TN
Lou, FL
Jim, WA State
Anita, Battle Ground, WA
Jean, Syracuse, NY
Marilyn, Canton, OH
Johnny, LA
Chris M., NM
Mary S., Nashville, TN
Leasa, IA
Marty B., Tell City, IN
Pat, Minden, NV
Beverley, Montreal, Canada
Aafrin, Pune, India
We'll see you here again on Wednesday, God willing.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
Food For Thought
Shared by Mary H., Montreal, Canada
"Books are quiet. They do not dissolve into wavy lines or snowstorm effects. They do not pause to deliver commercials. They are three-dimensional, having length, breadth and depth. They are convenient to handle and completely portable." ~ Unknown
Ramblings
Don't Give Up.....
Shared by Larry Holmes, Toronto, Canada
One day I decided to quit... I quit my job, my relationship, my spirituality. .. I wanted to quit my life. I went to the woods to have one last talk with God.
"God", I asked, "Can you give me one good reason not to quit?" His answer surprised me... "Look around", He said. "Do you see the fern and the bamboo?"
"Yes", I replied. "When I planted the fern and the bamboo seeds, I took very good care of them.
I gave them light.
I gave them water.
The fern quickly grew from the earth.
Its brilliant green covered the floor.
Yet nothing came from the bamboo seed. But I did not quit on the bamboo. In the second year the Fern grew more vibrant and plentiful. And again, nothing came from the bamboo seed. But I did not quit on the bamboo. He said. "In year three there was still nothing from the bamboo seed.
But I would not quit. In year four, again, there was nothing from the bamboo seed. I would not quit." He said. "Then in the fifth year a tiny sprout emerged from the earth. Compared to the fern it was seemingly small and insignificant. ..But just 6 months later the bamboo rose to over 100 feet tall. It had spent the five years growing roots. Those roots made it strong and gave it what it needed to survive. I would not give any of my creations a challenge it could not handle." He asked me. "Did you know, my child, that all this time you have been struggling, you have actually been growing roots".
"I would not quit on the bamboo.
I will never quit on you." "Don't compare yourself to others."
He said.
"The bamboo had a different Purpose than the fern.
Yet they both make the forest beautiful." "Your time will come", God said to me.
"You will rise high"
"How high should I rise?"
I asked. "How high will the bamboo rise?" He asked in return. "As high as it can?" I questioned. "Yes." He said, "Give me glory by rising as high as you can." I left the forest and brought back this story.
I hope these words can help you see that God will never give up on you. Never, Never, Never Give up. For the Christian Prayer is not an option but an opportunity. Don't tell the Lord how big the problem is, tell the problem how Great the Lord is!
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Did You Know?
Make Your Own Flavored Liquid Coffee Creamer
Shared by Treva, Knoxville, TN
There is nothing quite like a steaming cup of coffee to lift your spirits on a rainy day; unless of course, it's a steaming cup of flavored coffee.
Buying all those flavored creamers can get expensive, but you don't have to pay premium price to enjoy a delicious cup of coffee. You can make your own liquid creamer for a fraction of the cost.
With a can of sweetened condense milk and some nonfat milk as a base, you can create a wide variety of creamers to suit your individual taste.
Try these recipes to brighten the holidays.
French Vanilla Coffee Creamer
1 can sweetened condensed milk (also available in low fat)
1 1/2 cups nonfat milk
1 tablespoon vanilla
Mix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator.
Almond Orange Cappuccino
1 can sweetened condensed milk (also available in low fat)
1 1/2 cups nonfat milk
1 tsp almond extract and 1/2 tsp orange extract for cappuccino.
Mix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator.
Amaretto
1 can sweetened condensed milk (also available in low fat)
1 1/2 cups nonfat milk
Add 1/2 tsp cinnamon and 1 tsp almond extract
Mix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator.
Almond Cappuccino
1 can sweetened condensed milk (also available in low fat)
1 1/2 cups nonfat milk
1 tsp almond extract
1/2 tsp orange extract
Mix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator.
Chocolate Almond
1 can sweetened condensed milk (also available in low fat)
1 1/2 cups nonfat milk
1 to 2 tablespoons unsweetened cocoa powder
1 tsp almond extract
Mix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator.
Chocolate Truffle Mint
1 can sweetened condensed milk (also available in low fat)
1 1/2 cups nonfat milk
3 tablespoons unsweetened cocoa powder
1 teaspoon peppermint extract.
Mix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator.
Liquid coffee creamer base can also be made by mixing 1 cup of dry coffee creamer with 1 cup of hot water. Mix until dissolved. Add 1 cup of cold water. Store in a mason jar in the refrigerator.
Try creating a powder from your favorite candy. Candy canes now come in many flavors. By adding bits of candy to your food processor and processing until the candy bits are a powder, you can add new flavors to your coffee creamer with a fraction of the cost of commercial flavored creamers. Simply add the powdered candy bits to your liquid coffee creamer and shake well to dissolve.
There are also a wide variety of commercial flavorings available to choose from. Try experimenting with your favorite flavoring to create a unique blend for your liquid coffee creamers.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Do you have a long list of recipes you have promised your family or yourself to try? Here's a chance to share those with others in our newest
Monthly Theme topic with a "twist". Many of the recipes shared in issues of
A to Z Recipes Newsletters are tried and true (TNT). There's not much that can compare with those, but I thought we'd share recipes that are appealing to us that we have wanted to try. I share some in the
Publisher's Choice from time to time, but how about an entire theme based upon really good-sounding recipes that you haven't had a chance to make? If they sound good enough to you that you saved them, then I bet someone else would love to try them for you! What I hope for is to have folks actually try your recipe, then write me and tell me how it turned out. I'll share their comments, as they come in, in an issue. How about it? This sounds like a topic in which everyone can enjoy and participate.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name for posting (name and location required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews in an issue.
Won't you join in the fun by sharing your own recipes for Promised Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Promised Recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Winter Favorites. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Promised Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Promised Recipes.
Please use this email link for all other items for posting: A to Z Recipes.
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~Maggie~
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
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Here are our December Birthday Babies:
2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Grandma's Pies
Shared by Lou, FL
Granny Adams made such beautiful pies! One day, I asked her, "How do you get such beautiful pies with the crimps around the edge so even?"
"Well, it's a family secret," she said. "But if you promise not to tell, I'll let you in on it."
"Okay," I said. "Tell me!"
"Well, first, I roll out the dough, making sure it is flat and even. Then I cut out the bottom layer and carefully put in the pie plate and make sure it is firmly against the sides of the plate.
Then I slowly pour in the filling, making sure it's not too full.
Next, I cut out the top layer and carefully put it over the filling.
Finally, I take out my teeth and just run them around the edge of the pie crust and they make the nicest even impressions you ever did see!"
Go Git Cha Momma
Shared by Jim, WA State
A redneck family from the hills was visiting the city and they were in a mall for the first time in their lives. The father and son were strolling around while the wife shopped. They were amazed by almost everything they saw, but especially by two shiny, silver walls that could move apart and then slide back together again.
The boy asked, "Paw, what's at?" The father (never having seen an elevator) responded, "Son, I dunno. I ain't never seen anything like that in my whole life, I ain't got no idea'r what it is."
While the boy and his father were watching with amazement, a fat old lady in a wheel chair rolled up to the moving walls and pressed a button. The walls opened and the lady rolled between them into a small room. The walls closed and the boy and his father watched the small circular number above the walls light up sequentially.
They continued to watch until it reached the last number and then the numbers began to light in the reverse order. Then the walls opened up again and a gorgeous, voluptuous 24 year-old blonde woman stepped out.
The father, not taking his eyes off the young woman, said quietly to his son, "Boy................ ..go git cha Momma
A WELL PLANNED LIFE????
Shared by Mary H., Montreal, Canada
Two women met for the first time since graduating from high school. One asked the other, "You were always so organized in school, did you manage to live a well planned life?"
"Yes," said her friend. "My first marriage was to a millionaire;
My second marriage was to an actor; My third marriage was to a preacher; And now I'm married to an undertaker."
Her friend asked - "What do those marriages have to do with a well planned life?"
"One for the money,
Two for the show,
Three to get ready,
And four to go.
An Atheist in the Woods
Shared by Anita, Battle Ground, WA
An atheist was walking through the woods.
'What majestic trees'!
'What powerful rivers'!
'What beautiful animals'!
He said to himself.
As he was walking alongside the river, he heard a rustling in the bushes behind him. He turned to look. He saw a 7-foot grizzly bear charge towards him.
He ran as fast as he could up the path. He looked over his shoulder & saw that the bear was closing in on him.
He looked over his shoulder again, & the bear was even closer. He tripped & fell on the ground. He rolled over to pick himself up but saw that the bear was right on top of him, reaching for him with his left paw & raising his right paw to strike him.
At that instant the Atheist cried out, 'Oh my God!'
Time Stopped.
The bear froze.
The forest was silent.
As a bright light shone upon the man, a voice came out of the sky. 'You deny my existence for all these years, teach others I don't exist and even credit creation to cosmic accident.' 'Do you expect me to help you out of this predicament? Am I to count you as a believer'?
The atheist looked directly into the light, 'It would be hypocritical of me to suddenly ask you to treat me as a Christian now, but perhaps you could make the BEAR a Christian'?
'Very Well,' said the voice.
The light went out. The sounds of the forest resumed. And the bear dropped his right paw, brought both paws together, bowed his head & spoke:
'Lord bless this food, which I am about to receive from thy bounty through Christ our Lord, Amen.'
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
ENGLAND
YORKSHIRE PUDDING
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 eggs
1 cup milk
1 cup sifted flour (measure after sifting)
1/2 tsp salt
Beef drippings
Preheat oven to 450F. Beat the eggs with the milk. Sift together the flour and salt, and stir this into the egg mixture. Beat the batter until well blended.
Discard most of the fat from the pan in which the beef was roasted. Heat an 11"x7" baking pan or ring mold, and pour into it 1/4 cup of the beef drippings. Pour in the pudding mixture and bake 10 minutes. Reduce the oven temperature to 350F and bake 15-20 minutes longer or until puffy and a delicate brown. Cut into squares and serve immediately with roast beef.
Serves 4.
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Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
1 package yeast
1/4 cup warm water
2 teaspoons grated orange rind
3/4 cup warm orange juice
1/4 cup butter, melted
1/2 cup sugar
3/4 teaspoon salt
4 to 5 cups flour
1 egg
oil confectioners’ sugar
Soften yeast in warm water. Combine orange zest, juice, butter, sugar and salt. Beat in 1 cup flour, then yeast, then egg. Add flour to make a soft dough. Knead on a floured board, adding more flour if necessary, until smooth, about 5 to 7 minutes. Place in a greased bowl, turning to grease surface of dough. Chill thoroughly for 1 to 2 hours.
Roll our on a floured board to 1/2-inch thickness. Cut with 2 1/2-inch doughnut cutter. Let rise until puffy, about1 1/2 to 2 hours. Fry in hot oil until browned (doughnuts will float in the oil when done)*.. Lift out with a slotted spoon, and drain on paper towels. Dust with confectioners’ sugar.
Makes 18 doughnuts.
*A wok is a good substitute for a deep fryer.
DESSERT FRUIT PIZZA
~Submitted by Luanne, FL
My daughter makes this for her teenager when the girls have a get-together. They love it and it makes a great dessert for any time.
Ingredients:
1 roll of refrigerator sugar cookie dough
1 carton of soft cream cheese either plain or with fruit
3 cups of your favorite fruit
1/2 cup of your favorite jam or jelly
Directions:
Remove cream cheese from fridge along with the cookie dough.
Press room temperature dough onto a 12 inch pizza pan making a stand-up edge. Prick all over with a fork and bake at 350* for about 12 minutes. Let cool
Spread the cream cheese over the pizza crust. Arrange the fruit all over the top.
Heat your jam or jelly until runny and glaze the fruit. Do not add glaze if it is to warm.
Chill for a while to let glaze set up and serve . Your choice of fruit could be strawberries, blueberries, peaches well drained if canned, kiwi, grapes or your pick of the wide assortment of fruit.
LEMON LOAF
~Submitted by Mary H., Montreal, Canada
1/2 cup shortening
1 cup sugar
2 eggs
grated rind of 1 lemon
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
Glaze: juice of 1 lemon, 1/4 cup sugar
Cream shortening and beat in sugar gradually. Add eggs, beating well, stir in rind. Mix flour, salt and baking powder together. Blend in dry ingredients alternately with milk, mixing well. Bake in a greased and floured, 8 1/2" x 4 1/2" x 2 1/2" loaf pan in a 350-degree F. oven for 50 - 60 minutes (test with a toothpick).
Make a glaze in a small bowl: mix lemon juice with 1/4 cup sugar. Remove loaf from oven, then poke several small holes in it with a toothpick. Spread glaze over the top and let cool for 10 minutes. Remove loaf from pan and cool completely before slicing. Loaf slices better if you wait until the next day.
BATH SALTS
~Submitted by Marilyn, Canton, OH
Make Your Own Bath Salts
In a large bowl, add 3 cups of Epsom salts;
slowly stir in 1 tablespoon of glycerin,
several drops of food coloring
and a bit of your favorite perfume.
Mix well and put into a pretty container.
Use 1 cup per bath.
PORK CHOP CASSEROLE
~Submitted by Treva, Knoxville, TN
6 pork chops
Salt and pepper
Oil
4 to 6 white potatoes, sliced
1 sm. onion
1 (10 & 1/4 oz.) can golden mushroom soup
1/2 cup milk
Season pork chops with salt and pepper. Dip chops lightly in flour. Place in skillet; brown in oil until golden brown; drain chops on paper towel.
Layer potatoes in 9 x 13 inch Pyrex dish. Layer diced onion. Salt and pepper the potatoes. Put chops on top of the potatoes and pour mushroom soup over all. Add milk over all. Cover with foil and bake at 325 degrees for 1 hour.
Makes 6 servings.
CUBE STEAK AND GRAVY
~Submitted by Johnny, LA
2 to 2 1/2 pounds steak, salted and peppered
flour
1 package onion gravy mix
1 can cream of mushroom soup
2 cups water
Dip steak in flour, fry until brown. Place in crock-pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice.
LAYERED PUMPKIN DESSERT
~Submitted by Chris M., NM
I made this to take to our annual Moose Thanksgiving dinner. However, when I bought the
Twinkies, I inadvertently picked up the newer flavored ones - banana. I used them anyway, so hope the flavors taste ok! Actually the cream cheese mixture has a slightly banana flavor! Guess I lucked out! The whole pan was gone by the end of the meal!
1 pkg (15-oz) Hostess Twinkies (10 Twinkies)
1 pkg (8-oz) cream cheese, softened
1 c. confectioner’s sugar
1 container (8-oz) frozen nondairy whipped topping, thawed, divided
2 pkg (3.4-oz) instant vanilla pudding
1 can (15-oz) pumpkin
1 ½ t. pumpkin pie spice
1 c. milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise and place cream-side up, in single layer in 13x9-inch baking dish. Using a mixer, blend together cream cheese, confectioner’s sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blending and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.
In 10-inch nonstick fry pan, place margarine and melt over medium temperature, about 2 minutes. Add chicken in one layer; cook about 4 minutes. Turn all pieces and cook until light brown, about 4 minutes more. Sprinkle with salt and pepper. Stir in sour cream, soy sauce and paprika; reduce temperature to low and cook until hot through, about 4 minutes. Stir in white wine and cook 1 minute more. Add hot cooked peas, pearl onions and mushrooms and pour all into greased 1-1/2 quart shallow baking dish. Sprinkle with Parmesan cheese and broil in oven until light brown, about 4 minutes. Serve on toast points.
Makes 6 servings.
PEPPERMINT ICE CREAM STICK PIE
~Submitted by Leasa, IA
This is a neat little recipe, quite unique in my opinion.
1-12 oz pkg choc chips
3 T butter
2 C Rice Crispies
1 C sliced almonds
1 Qt peppermint stick ice cream (slightly softened)
1 Hershey chocolate bar (plain)
Melt chocolate chips and butter in microwave. Pour over Rice Crispies, add almonds. Press firmly into a 10 inch greased pie plate. Fill with with ice cream. Shave Hershey bar over top. (may put crushed candy canes on top) Place in freezer until firm. To serve, remove from freezer and let stand a few minutes for easier cutting.
CHOCOLATE COBBLER
~Submitted by Treva, Knoxville, TN
This is great for all you chocolate lovers and it is so easy.
1 box (21 1/2-ounce size) brownie mix
1/2 cup water
1/2 cup vegetable oil
1 egg
1 package (9-ounce size) yellow cake mix - dry
1/4 cup butter or margarine - softened
1 can (21-ounce size) cherry filling and topping
Prepare brownie mix according to package directions using water, vegetable oil and egg. Spread dough evenly in a lightly greased 13 x 9 x 2-inch baking pan.
Bake in a preheated 350 degree F oven 15 minutes, or until brownies are halfway done.
Meanwhile, cut butter into dry cake mix until mixture is crumbly. Remove half-baked brownies from oven; spoon cherry filling as evenly as possible over brownie layer. Sprinkle cake mixture over cherry layer.
Continue baking in a 350F degree oven about 50 minutes, or until top is golden brown and brownies and filling are set. Serve warm with whipped cream or ice cream.
FRITO MEATBALLS
~Submitted by Marty B., Tell City, IN
2 lbs. lean ground beef
1 c. crushed Fritos
1 egg, slightly beaten
1 can cream of mushroom soup
1/2 can water
Combine beef, egg and Fritos together, form into walnut size balls and brown in a skillet. Mix soup with water, pour over meatballs, simmer 30 minutes on low.
2 cups confectioners' sugar
1/3 cup orange juice
2 tablespoon butter or margarine, melted
1 tablespoon water
1. Preheat oven to 350 degrees. Grease and flour a 13x9x2-inch pan.
2. For cake, prepare and bake following package directions for basic recipe. Poke holes in top of warm cake with tines of fork or toothpick.
3. For glaze, combine confectioners' sugar; orange juice, melted butter and water in medium bowl. Pour slowly over top of cake, allowing glaze to soak into warm cake. Cool completely.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. Paprika
1 tsp. Worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender.
STICKY MAPLE GLAZED PORK RIBS
~Submitted by Larry Holmes, Toronto, Canada
2 pounds back pork ribs (about 2 racks)
Glaze:
2 large oranges, juiced, about 1 cup
5 garlic cloves, minced
2 cups ketchup
1/4 cup white vinegar
1 cup maple syrup
1 cup brown sugar
1 teaspoon salt
1 teaspoon cumin
2 teaspoons fresh thyme, chopped
1 teaspoon chili flakes, dried and crushed
Place ribs in a covered roasting pan and roast for 1 1/2 hours at 375 degrees F.
Prepare the glaze by combining all ingredients.
Coat ribs evenly with the sauce and preheat the barbeque on medium-high heat. Barbeque ribs 7 minutes each side, dipping repeatedly in the sauce to form a thick glaze during cooking.
Serve 4 to 6
BEST EVER BISCUITS
~Submitted by Treva, Knoxville, TN
Makes a bunch of biscuits (sorry, they don't last long enough to count), but using a small cutter the recipe makes about 2 & 1/2 dozen I believe. Be sure to enjoy a few while they are still warm.
3 cups flour
4 1/2 tsp baking powder
2 1/2 tbsp white sugar
3/4 tsp salt
3/4 tsp cream of tartar
3/4 cup shortening
1 cup milk
1 medium egg
Combine flour, baking powder, sugar, salt and cream of tartar together lightly.
Cut in shortening until mixture is course with particles the size of peas.
Make a well in the center of mixture; pour in half the milk and mix gently.
Add egg with remaining milk to mixture and mix lightly with a fork.
Turn out onto lightly floured surface. Roll or pat to thickness of 1/2-inch to 3/4-inch.
Cut with lightly floured cutter. Place on cookie sheet and bake in a 400°F oven for 12-15 minutes or until lightly browned.
NOTE: You can use a drinking glass as a biscuit cutter, just be sure to dip it in flour to prevent sticking. Other alternatives are tin cans (well washed of course. Be careful they are quite sharp. You will have to punch a couple of air holes in the solid end or you'll have problems getting the biscuits to fall out of the cutter.)
HOPPIN' JOHN WITH TOMATOES
~Submitted by Johnny, LA
Apparently in Virginia, this classic New Year's Day dish often has tomatoes in it.
Total time: 2 hours plus overnight soaking
Hands-on time: 15 minutes.
1 pound dried black-eyed peas
1 small smoked ham hock (about 1/2 pound)
2 bay leaves
2 cloves garlic, smashed and peeled
10 cups water
1/2 pound fresh spicy chorizo sausage or spicy Italian sausage
1 cup rice
2 cans (14.5 ounces each) diced tomatoes
1 teaspoon salt
1 cup sliced scallions (6 to 7)
1 large green bell pepper, diced
1. Soak the black-eyed peas overnight in water to cover by 2 inches. Drain well.
2. In a large pot, combine the ham hock, bay leaf, garlic and water. Bring to a boil, reduce to a high simmer, partially cover and cook for 1 hour to make a stock.
3. Meanwhile, prick the chorizo in several places with a fork. In a medium skillet, with 1/8 inch of water, cook the chorizo over medium-high heat until cooked through, about 10 minutes. Set the sausages aside. When cool enough to handle, cut into dice.
4. Add the drained black-eyed peas and chorizo to the pot of stock. Cover and cook until the peas are almost tender, about 45 minutes.
5. Add the rice, tomatoes and salt, re-cover and cook until the rice is tender, about 20 minutes. Stir in the scallions and bell pepper about 10 minutes before the rice is done. Pull off any meat from the ham hocks and add to the pot. Discard the bay leaves.
Makes 10 servings
Each serving has: 358 calories, 10 g fat (3.7 g saturated), 18 g protein, 49 g carbohydrates (8.8 g fiber), 23 mg cholesterol, 630 mg sodium. Good source of: fiber, thiamin, folate.
BEEF PAPRIKA
~Submitted by Mary S., Nashville, TN
1 3/4 pounds boneless beef sirloin, trimmed and cut into 1" cubes - I used tip steak
1/8 c. olive oil
1 whole onion, sliced
2 cloves garlic, minced
2/3 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
2 teaspoon paprika
1/2 teaspoon dry mustard dash ground cayenne pepper
1 ½ c. water
2 tablespoons flour
1/4 cup water (more or less to taste)
Place meat, onion, and garlic in lg. skillet and brown. Stir and cook till onions are tender and beef cubes are browned. Stir in catsup, Worcestershire sauce, sugar, salt paprika, mustard cayenne and 1-1/2 c. water. Cover and simmer 2 to 2-1/2 hours. Blend flour and water, stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles. 4-6 servings
GREEK CHICKEN AND POTATO PACKETS
~Submitted by Beverley, Montreal, Canada
4 ( 18 x 12-inch) sheets heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced, pitted Kalamata olives or sliced ripe olives
1 medium tomato, cut in thin wedges
1/3 cup crumbled feta cheese
Heat oven to 450 degrees F or set grill to medium-high. Spray foil with nonstick cooking spray. Center one chicken breast half on each sheet of heavy duty aluminum foil.
Combine potatoes, olive oil and garlic. Arrange potatoes around chicken. Sprinkle chicken and potatoes with oregano, salt and pepper. Top with olives. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 25 to 28 minutes on a cookie sheet in oven or grill 18 to 22 minutes in covered grill.
Sprinkle with tomatoes and feta cheese before serving.
4 medium onions, sliced
5 big lemons, seeded and chopped up
1 ounce salt
1 pint apple cider vinegar
1 ounce mustard seeds
1/4 pound seedless raisins
1 scant teaspoon ground allspice
1 pound sugar
Dash mace
1 or 2 cracked black peppercorns
Pinch of cracked coriander (optional)
Sprinkle salt over the onions and lemons and leave for 12 hours. Add remaining ingredients, bring to boil, then simmer on very low fire for about 45 minutes. Put into sterilized jars and seal when cold.
Serve with leftover beef or mutton or ham, or as a side dish to anything curried.
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Heart Healthy
INSANELY EASY VEGETARIAN CHILI
~Submitted by Treva, Knoxville, TN
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
1/2 cup Honey
1/2 cup packed brown sugar
1/2 cup reduced-fat peanut butter
3 cups shredded wheat cereal, coarsely crushed
3/4 cup raisins
Mix Honey, brown sugar and peanut butter together. Microwave directions: Place in large bowl, microwave on HIGH 1 2/3 to 2 minutes or until bubbly at edge; stir until well blended. Stove directions: Mix in large saucepan; cook on medium heat until smooth and bubbly, stirring occasionally.
Stir in cereal and raisins. Press into 8-inch square pan sprayed with cooking spray. Allow to cool. Cut into bars, then wrap individually in plastic wrap. Store in airtight container.
ROAST TURKEY SANDWICHES WITH CRANBERRY SAUCE AND CREAM CHEESE
1. Spread 4 slices of bread with cream cheese and the remaining 4 with cranberry sauce.
2. Arrange the turkey on top of the bread slices spread with cream cheese. Place the lettuce leaves on top of the turkey. Finish each sandwich with a slice of bread spread with cranberry sauce.
3. Slice the sandwiches in half and serve.
Serving Size: 1 sandwich
Number of Servings: 4
Per Serving
Calories 338 Carbohydrate 31 g
Fat 5 g Fiber 3 g
Protein 40 g Saturated Fat 2 g
Sodium 300 mg
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Diabetic Choices
CHILI CON CARNE
~Submitted by Mary S., Nashville, TN
Yield: 8 servings (about 1 cup each)
INGREDIENTS
- Vegetable cooking spray
- 1 pound 95% lean ground beef
- 1-1/2 cups chopped onions
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1-2 tablespoons chili powder
- 2 teaspoons dried cumin
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground cloves
- 2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped
- 1 can (6 ounces) reduced-sodium tomato paste
- 3/4 cup beer or reduced-sodium beef broth
- 1 tablespoon packed light brown sugar
- 2-3 teaspoons unsweetened cocoa
- 1 can (15 ounces) red kidney beans, rinsed, drained
- Salt and pepper, to taste
- 1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese
- 1/2 cup thinly sliced green onions and tops
- 1/2 cup fat-free sour cream
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.
Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.
Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.
- 2 cups cooked lentils
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/2 cup diced, seeded, peeled cucumber
- 2 celery stalks, washed and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons fresh lemon juice
- Salt and pepper, to taste
DIRECTIONS
In a large salad bowl, combine the cooked lentils, red pepper, green pepper, cucumber, celery and red onion.
In a blender or by hand in a bowl using a wire whisk combine the garlic, olive oil, ground cumin, oregano, lemon juice, salt, and pepper. Blend or whisk for 15 seconds. Pour the dressing over the salad. Refrigerate the salad for 1 hour.
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Although usually considered a dish for breakfast, this quick and simple treat is also great as a dessert or a light supper.
The apple variety you choose greatly affects the flavor, so choose what you prefer, tart or sweet.
1 Tbsp. unsalted butter
1/2 to 3/4 pound apples (about 2 large apples), quartered, peeled, cored, and sliced 1/4 inch thick
2 Tbsp. packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
1/4 cup white whole wheat or all-purpose flour
1 Tbsp. granulated sugar
1/4 teaspoon salt
1 large egg
1/3 cup milk
1/2 teaspoon vanilla extract
Adjust oven rack to the middle position and heat the oven to 500 degrees.
Melt butter in an 8-inch cast iron or other ovenproof skillet over medium-high heat. Add the apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are softened and golden brown, about 10 minutes. Remove from heat and stir in the lemon juice.
In a bowl, combine the flour, granulated sugar, and salt. In another bowl, whisk together the egg, milk, and vanilla. Add the egg mixture to the flour mixture and stir just until batter is smooth.
Quickly pour the batter around the edge of the skillet, then directly over the apples. Place the skillet in the oven and immediately reduce heat to 425° F. Bake until the pancake has risen above the edge of the skillet and is golden brown, about 15 minutes. Loosen the edges of the pancake with a spatula and invert the pancake onto a plate. Dust with confectioners' sugar or serve with maple syrup.
Cut into wedges to serve.
Makes 2 servings.
SMOKY CHICKEN TORTILLA SOUP
~Submitted by Mary S., Nashville, TN
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish
Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.
While the chicken poaches, heat oil in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes. Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table.
Melt butter in heavy medium nonstick skillet over medium heat. Add onion and garlic and sauté until translucent, about 8 minutes. Mix in clams and stir 1 minute. Add wine and bring to boil. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors. Season to taste with salt and pepper.
Meanwhile, cook linguine in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Add pasta to clam mixture in skillet. Bring to simmer, stirring constantly. Transfer to bowls and serve immediately.
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Publisher's Choice
ORIGINAL RANCH CRISPY CHICKEN
Prep Time: 10 min.
Bake Time: 50 min.
Ingredients:
1/4 cup Unseasoned dry bread crumbs or cornflake crumbs
1 packet/1 oz. Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
6 Bone-in chicken pieces
Preparation:
Combine seasoning & salad dressing mix with bread crumbs in a gallon size Glad-Lock® Zipper™ storage bag. Add chicken pieces; seal bag. Shake to coat chicken. Bake chicken on ungreased baking pan at 375°F. for 50 minutes or until no longer pink in center and juices run clear.
1 16 oz jar Medium Picante Sauce
1 cup chopped onion
2 cloves garlic, minced
1 4 oz can chopped green chili peppers
1 tsp ground cumin
2 cups chopped cooked chicken or turkey
1 15 oz can black beans, rinsed and drained
1/4 cup snipped fresh cilantro
8 corn tortillas
1 cup shredded low fat cheddar cheese
1 cup shredded low fat Monterey Jack or mozzarella cheese
Spray a large skillet with nonstick coating. Cook onion, garlic, chile peppers and cumin in skillet until onion is tender. Stir in chicken or turkey, medium Picante Sauce, black beans and cilantro. Spray a 9 inch square baking dish with nonstick coating. Layer 4 of the corn tortillas in the bottom of the baking dish, overlapping as necessary. Spoon half of the chicken picante mixture over the tortillas. Toss together cheddar and Monterey Jack cheese. Sprinkle half of the cheese mixture over the chicken picante
mixture. Repeat. ( Can be covered and refrigerated until ready to bake) Bake uncovered in a 350 degree F oven for 20-30 minutes or until heated through. Makes 4-6 servings
WHITE BEAN CHILI WITH CHEDDAR CORNBREAD
White Bean Chili:
1 (12-oz) pkg. 50% less fat sausage
1/2 lb. ground turkey breast
1 (10-oz) bag frozen seasoning blend (contains diced onions, bell peppers & celery)
1 pkg. taco seasoning mix
2 (16-oz) cans great northern beans (undrained)
1 (14-oz) can chicken broth
1 (4-oz) can chopped green chiles
1 (16-oz) can refried beans with green chiles
Cheddar Cornbread:
2 eggs
2/3 cup reduced fat milk
1/4 cup deli French onion cheese spread
2 boxes Jiffy corn muffin mix
2/3 cup shredded cheddar cheese
cooking spray
White Bean Chili: Preheat large saucepan on medium-high heat 2-3 minutes. Add sausage, ground turkey, and seasoning blend. Brown 10-12 minutes until meat is brown and no pink remains. Stir frequently to break up meat as it cooks. Stir in dry seasoning mix; cover and cook 1 minute. Stir in beans (including liquids) and remaining ingredients; cover and bring to a boil. Simmer.
Cheddar Cornbread: Preheat oven to 400 degrees. Whisk eggs, milk, and onion cheese spread in medium bowl 2 minutes or until smooth. Stir in cornbread mix and cheese. Mix thoroughly; let stand 5 minutes. Coat 8-inch square baking dish with cooking spray. Spoon cornbread mixture into baking dish. Bake 25-30 minutes or until golden. Let cool 5 minutes. Serve with White Bean Chili.
BLUEBERRY MUFFINS
Makes 12 servings
Prep: 10 min; Bake: 25 min
Streusel Topping, if desired
3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained), or frozen blueberries
1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.
2. Make Streusel Topping; set aside.
3. Beat milk, oil and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.
4. Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.
Streusel Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons firm butter or stick margarine**
Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
*If using self-rising flour, omit baking powder and salt.
**Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Muffin; Calories 170 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 20mg; Sodium 190mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 3g
% DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6%
DIET EXCHANGES: 1 Starch; 1 Fruit; 1 Fat
Apple-Cinnamon Muffins: Omit blueberries. Beat in 1 cup chopped peeled apple (about 1 medium) with the milk. Stir in 1/2 teaspoon ground cinnamon with the flour. Bake 25 to 30 minutes.
Banana Muffins: Omit blueberries. Decrease milk to 1/3 cup. Beat in 1 cup mashed very ripe bananas (2 medium) with the milk. Use packed brown sugar for the sugar.
Cranberry-Orange Muffins: Omit blueberries. Beat in 1 tablespoon grated orange peel with the milk. Fold 1 cup cranberry halves into batter.
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