Ribbon Cake (Jackie's recipe)
1 pkg lime jello
1 pkg cherry jello
15 oz. applesauce
24 graham crackers
1 envelope Dream Whip
3 Tbsp. powdered sugar
Place jello in two separate bowls with 3/4 cup applesauce in each bowl. Stir jello and applesauce well.
Place 3 graham crackers on cake plate and add a layer of jello-applesauce, rotating the color until you use all the graham crackers.
Top with the Dream Whip, omitting the vanilla and adding the powdered sugar to the whipped topping.
Friday, December 9, 2011
Tuesday, November 1, 2011
Tuesday, March 29, 2011
Salmon Chowder
Salmon Chowder
from the Health Department
*Seth isn't a salmon fan, but he liked this soup.
¾ C. chopped onion
½ C. chopped celery
1 tsp. garlic powder
2 C. diced potatoes
2 C. carrots, diced
2 C. chicken broth
1 tsp. salt
1 tsp. black pepper
2 (16 oz. cans) salmon
1 (12 oz.) can evaporated milk
1 (16 oz.) bag frozen creamed corn (or I used canned)
½ lb. Cheddar or cheese blend, shredded
Directions:
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until tender. Stir in potatoes, carrots, broth, salt, and pepper. Cover and summer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Makes approximately 8 servings.
Variations:
May add 2-3 Tbsp. butter.
May add whole wheat tortilla cut into strips or pieces.
May use any other meat or vegetable combinations.
from the Health Department
*Seth isn't a salmon fan, but he liked this soup.
¾ C. chopped onion
½ C. chopped celery
1 tsp. garlic powder
2 C. diced potatoes
2 C. carrots, diced
2 C. chicken broth
1 tsp. salt
1 tsp. black pepper
2 (16 oz. cans) salmon
1 (12 oz.) can evaporated milk
1 (16 oz.) bag frozen creamed corn (or I used canned)
½ lb. Cheddar or cheese blend, shredded
Directions:
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until tender. Stir in potatoes, carrots, broth, salt, and pepper. Cover and summer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Makes approximately 8 servings.
Variations:
May add 2-3 Tbsp. butter.
May add whole wheat tortilla cut into strips or pieces.
May use any other meat or vegetable combinations.
Friday, February 25, 2011
Amish Baked Oatmeal
Amish Baked Oatmeal
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 0
Ingredients
1 1/2 cup quick-cooking oats
1/4 cup sugar, or less
1/2 cup milk
1/4 cup butter or margarine, melted
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
warm milk
fresh fruit and/or brown sugar(optional)
Procedure
1. Combine the first 8 ingredients; mix well.
2. Spread evenly in a greased 13" x 9" baking pan. Bake at 350 degrees for 25 - 30 minutes or until edges are golden brown.
3. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.
Serves 6. Per Serving: Calories 200; Calories from fat 86(43%); Fat 10g; Carbohydrates 23g; Sugar 10g; Fiber 2g; Protein 5g
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 0
Ingredients
1 1/2 cup quick-cooking oats
1/4 cup sugar, or less
1/2 cup milk
1/4 cup butter or margarine, melted
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
warm milk
fresh fruit and/or brown sugar(optional)
Procedure
1. Combine the first 8 ingredients; mix well.
2. Spread evenly in a greased 13" x 9" baking pan. Bake at 350 degrees for 25 - 30 minutes or until edges are golden brown.
3. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.
Serves 6. Per Serving: Calories 200; Calories from fat 86(43%); Fat 10g; Carbohydrates 23g; Sugar 10g; Fiber 2g; Protein 5g
French Onion Pizza au Gratin
French Onion Pizza au Gratin
tasteofhome.com
“I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples."—Bonnie Long, Lakewood, Ohio
8 ServingsPrep: 30 min. Bake: 10 min.
NOTE: Charlie and I liked this; the boys didn't care for it.
Ingredients
* 1 large onion, sliced
* 2 tablespoons brown sugar
* 2 tablespoons olive oil, divided
* 3 tablespoons balsamic vinegar
* 3 garlic cloves, minced
* 1 tablespoon bourbon, optional
* 1 cup sliced fresh mushrooms
* 1/4 pound thickly sliced deli roast beef, coarsely chopped
* 1 prebaked 12-inch pizza crust (or homemade whole wheat pizza crust)
* 3/4 cup French onion dip
* 3/4 cup shredded part-skim mozzarella cheese
* 1 medium sweet red pepper, chopped
* 3/4 cup shredded Gruyere or Swiss cheese
* 1 teaspoon minced fresh rosemary
Directions
* In a large skillet, saute onion with brown sugar in 1 tablespoon oil
* until softened. Reduce heat to medium-low; cook, stirring
* occasionally, for 30 minutes or until deep golden brown. Stir in
* vinegar and garlic. Remove from the heat; add bourbon if desired.
* Continue cooking until liquid is nearly evaporated.
*
* In another skillet, saute mushrooms in remaining oil until tender;
* add roast beef and heat through.
*
* Place crust on a pizza pan; spread with French onion dip. Sprinkle
* with mozzarella cheese, onion mixture, red pepper, mushroom mixture
* and Gruyere cheese.
*
* Bake at 425° for 10-15 minutes or until cheese is melted.
* Sprinkle with rosemary. Yield: 8 slices.
*
Nutrition Facts: 1 slice equals 327 calories, 15 g fat (6 g saturated fat), 26 mg cholesterol, 585 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g protein.
tasteofhome.com
“I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples."—Bonnie Long, Lakewood, Ohio
8 ServingsPrep: 30 min. Bake: 10 min.
NOTE: Charlie and I liked this; the boys didn't care for it.
Ingredients
* 1 large onion, sliced
* 2 tablespoons brown sugar
* 2 tablespoons olive oil, divided
* 3 tablespoons balsamic vinegar
* 3 garlic cloves, minced
* 1 tablespoon bourbon, optional
* 1 cup sliced fresh mushrooms
* 1/4 pound thickly sliced deli roast beef, coarsely chopped
* 1 prebaked 12-inch pizza crust (or homemade whole wheat pizza crust)
* 3/4 cup French onion dip
* 3/4 cup shredded part-skim mozzarella cheese
* 1 medium sweet red pepper, chopped
* 3/4 cup shredded Gruyere or Swiss cheese
* 1 teaspoon minced fresh rosemary
Directions
* In a large skillet, saute onion with brown sugar in 1 tablespoon oil
* until softened. Reduce heat to medium-low; cook, stirring
* occasionally, for 30 minutes or until deep golden brown. Stir in
* vinegar and garlic. Remove from the heat; add bourbon if desired.
* Continue cooking until liquid is nearly evaporated.
*
* In another skillet, saute mushrooms in remaining oil until tender;
* add roast beef and heat through.
*
* Place crust on a pizza pan; spread with French onion dip. Sprinkle
* with mozzarella cheese, onion mixture, red pepper, mushroom mixture
* and Gruyere cheese.
*
* Bake at 425° for 10-15 minutes or until cheese is melted.
* Sprinkle with rosemary. Yield: 8 slices.
*
Nutrition Facts: 1 slice equals 327 calories, 15 g fat (6 g saturated fat), 26 mg cholesterol, 585 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g protein.
Ultimate Panini
Ultimate Panini
“The aroma of onions cooking at country fairs and street vendor carts makes me crave caramelized onions. I wanted to pair them with something special, and this sandwich is just that.”—Charlene Brogan Falmouth, Maine
tasteofhome.com
4 ServingsPrep: 40 min. Cook: 5 min./batch
Ingredients
* 2 large onions, sliced
* 2 tablespoons canola oil
* 4 slices provolone cheese
* 1/2 pound thinly sliced deli ham
* 1 large tomato, sliced
* 8 garlic-flavored sandwich pickle slices
* 8 slices Italian bread (1/2 inch thick)
* 2 tablespoons butter, softened
Directions
* In a large skillet, saute onions in oil until softened. Reduce heat
* to medium-low; cook, stirring occasionally, for 30 minutes or until
* deep golden brown.
*
* Layer the cheese, ham, tomato, pickles and caramelized onions on four
* bread slices; top with remaining bread. Spread outsides of
* sandwiches with butter.
*
* Cook on a panini maker or indoor grill for 3-4 minutes or until bread
* is browned and cheese is melted. Yield: 4 servings.
*
Nutrition Facts: 1 panini equals 405 calories, 22 g fat (8 g saturated fat), 55 mg cholesterol, 1,188 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.
“The aroma of onions cooking at country fairs and street vendor carts makes me crave caramelized onions. I wanted to pair them with something special, and this sandwich is just that.”—Charlene Brogan Falmouth, Maine
tasteofhome.com
4 ServingsPrep: 40 min. Cook: 5 min./batch
Ingredients
* 2 large onions, sliced
* 2 tablespoons canola oil
* 4 slices provolone cheese
* 1/2 pound thinly sliced deli ham
* 1 large tomato, sliced
* 8 garlic-flavored sandwich pickle slices
* 8 slices Italian bread (1/2 inch thick)
* 2 tablespoons butter, softened
Directions
* In a large skillet, saute onions in oil until softened. Reduce heat
* to medium-low; cook, stirring occasionally, for 30 minutes or until
* deep golden brown.
*
* Layer the cheese, ham, tomato, pickles and caramelized onions on four
* bread slices; top with remaining bread. Spread outsides of
* sandwiches with butter.
*
* Cook on a panini maker or indoor grill for 3-4 minutes or until bread
* is browned and cheese is melted. Yield: 4 servings.
*
Nutrition Facts: 1 panini equals 405 calories, 22 g fat (8 g saturated fat), 55 mg cholesterol, 1,188 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.
Tortellini Vegetable Soup
Tortellini Vegetable Soup
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 1
An easy soup to make ahead and enjoy for lunch or a quick snack through the week. But it cooks so fast you don't need to make it ahead. Add a salad for a light dinner.
Ingredients
12 oz turkey sausage, crumbled
2 quarts chicken broth
1/2 tsp garlic powder
9 oz tortellini pasta
16 oz frozen mixed vegetables, thawed
Procedure
1. In large pot, over medium-high heat, cook sausage until browned; drain.
2. Add Chicken broth and garlic powder; bring to a boil. Add pasta; boil 5 minutes.
3. Stir in vegetables. Simmer uncovered for 10 minutes or until pasta is tender.
Serves 8. Per Serving: Calories 241; Calories from fat 98(41%); Fat 11g; Carbohydrates 24g; Sugar .5g; Fiber 3g; Protein 13g
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net
Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 1
An easy soup to make ahead and enjoy for lunch or a quick snack through the week. But it cooks so fast you don't need to make it ahead. Add a salad for a light dinner.
Ingredients
12 oz turkey sausage, crumbled
2 quarts chicken broth
1/2 tsp garlic powder
9 oz tortellini pasta
16 oz frozen mixed vegetables, thawed
Procedure
1. In large pot, over medium-high heat, cook sausage until browned; drain.
2. Add Chicken broth and garlic powder; bring to a boil. Add pasta; boil 5 minutes.
3. Stir in vegetables. Simmer uncovered for 10 minutes or until pasta is tender.
Serves 8. Per Serving: Calories 241; Calories from fat 98(41%); Fat 11g; Carbohydrates 24g; Sugar .5g; Fiber 3g; Protein 13g
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