Norwegian Kringler

Some of my fondest memories of the holiday season are of my three sisters and I helping our mom make holiday goodies.  This is a family favorite we would make almost every Christmas.  I hope you enjoy it as much as we did.

BASE:

1 c. all-purpose or unbleached flour
1/2 c. butter
1 tbsp. water

Heat oven to 375 degrees.  In medium bowl, using pastry blender or fork, cut in 1/2 cup butter to 1 c. flour until particles are size of small peas.  Sprinkle flour mixture with 1 tablespoon water while tossing and mixing lightly with fork.  Form dough into ball; divide in half. On ungreased cookie sheet, form dough into 2 (14 x 3-inch) rectangles.

TOPPING:

1 c. water
1/2 c. butter
1 c. all-purpose flour or unbleached flour
1 tbsp. sugar
1/2 tsp. vanilla
3 eggs

In medium saucepan, heat 1 cup water and 1/2 cup butter to boiling; remove from heat.  Add 1 cup flour; stir until smooth. Beat in 1 tablespoon sugar and 1/2 teaspoon vanilla. Let cool slightly then add eggs, one at a time, beating well after each addition.  Spread topping mixture lightly over base. Bake at 375 degrees for 30-35 minutes or until lightly browned.

FROSTING:

1 c. powdered sugar
1 tbsp. half and half
1 tbsp. butter
1 tsp. vanilla
chopped nuts or almonds (optional)

In small bowl, combine glaze ingredients. Drizzle glaze over cooled Kringler. Sprinkle with chopped nuts or almonds if desired.  Yield: 20 servings.

The Betty 10: Red Hot Holiday Trends

1. Pumpkin Pie Cookies ~ Pie, meet cookie. Cookie, say hello to pie. When two all-time favorites come together, you get Pumpkin Pie Cookies, the star at your next holiday cookie exchange.
2. Boozy Bourbon Chocolate Cupcakes ~ Taste for yourself what the buzz is all about! A bit of bourbon, a hit of coffee liqueur and some vanilla vodka-spiked frosting make these sophisticated chocolate cupcakes the ultimate “holiday helpers.”
3. Cake Batter Cookie Stackers ~ Take sugar cookies to a whole new level of delicious! Kids and adults will love these cake batter flavored cookies with colorful frosting, and lots of sprinkles! Stack ‘em up and watch ‘em go.
4. Mantastic Fried Chicken ‘n’ Waffle Sandwich ~ Here’s a new take on chicken ‘n’ waffles - made better with beer, bacon, and bourbon. It’s the ultimate manly man meal.
5. Skinny Clementine Martini ~ Add some clever sparkle to your next party. Enjoy these natural, light martinis made with fresh juice, high-quality liquor, and a splash of club soda. Lower calorie cocktails never tasted, or looked, so sweet. Cheers!
6. Cajeta Caramel Fudge ~ Create the perfect combination of flavor and crunch with this homemade candy. Rich chocolate fudge layered with cajeta caramel, cashews and a sprinkle of sea salt—a recipe to impress.
7. Sweet Potato Hummus ~ Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavorful dip.
8. Gluten-Free Pumpkin Bread ~ Gather everyone around the table to enjoy this moist and delicious pumpkin bread. Made with no nuts, no dairy, no eggs, and no gluten - no kidding!
9. Dog Bark ~ This treat will make your dog sit up and beg for more. Make the bark by melting carob chips and peanut butter then top with your dog’s favorite ingredients – bacon and cheese. Bow WOW!
10. Chocolate Coal Lumps ~ Naughty or nice, everyone will love these easy cho-coal-late treats. Cocoa Puffs® cereal dipped in melted chocolate and marshmallows create these tasty stocking stuffers.

(Information and details provided by Cinnabon and General Mills through MyBlogSpark.)

My son's favorite dessert: Cheesecake

 

I'm a busy mom, so I need simple recipes.  Here's a really easy recipe for cheesecake.

1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

3 Tbsp.sugar

3 pkg. (8 oz. each) cream cheese, softened

3/4 cup sugar

1 tsp.vanilla

3 eggs

HEAT oven to 350°F.
MIX graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of a 9-inch pie pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Pour over crust.
BAKE 30 min. or until center is almost set. Cool. Refrigerate 3 hours.

 

photo credit: ~Jetta Girl~

Cabbage De Jour

The cabbage is such a humble vegetable.  It has been a staple for hundreds of years.  Cabbage is abundantly grown, readily available, which makes it inexpensive at the grocery.

It has been called the poor man's food.  There is nothing lofty, or braggadocios about cabbage.  From it's muted shade of green to the light flavor of it's hardy leaves, there is more value to this vegetable than you may think.

When I was younger my mother made cabbage dishes that smelled up the house, and it sent my sisters and I running to the neighbors to fill up on treats so we wouldn't have to eat it.  From soups to main dishes, the simple cabbage has come a long way baby.

Here are two healthier recipes from my kitchen:

Recipe #1

Ingredients:

• 4-5 slices turkey bacon (optional)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 large head green cabbage, quartered and cut into 1 in. slices
• 1 bell pepper, thinly sliced
• 1 large carrot, grated or thinly sliced
• 2 pre-cooked chicken breasts (optional)
• 1 medium zucchini, cubed
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon black pepper
• A pinch ground red pepper
• 1/4 cup dry sherry
• 1/4 cup chicken stock
• 3 tablespoons low-sodium soy sauce (optional)
• 3 tablespoons lemon juice

Additional optional ingredients:

• broccoli
• cauliflower
• asparagus
• mushrooms
• yellow squash
• water chestnuts
• bean sprouts
• bamboo shoots
• Chinese noodles

In a large, non-stick skillet fry the bacon (optional), then set bacon aside and drain the grease.  Heat the olive oil, add the onion and garlic.  Cook, stirring occasionally, until the onion starts to brown.

Add the cabbage, bell pepper, carrot, oregano, basil, black and red pepper and saute, stirring often, for about 5 min.  Turn up heat to high and add the remaining ingredients.  Cook stirring constantly until liquids are reduced.  Remove from heat, serve with rice crumbling the bacon over the top.

This makes a great main dish, or without the chicken a wonderful side dish.

Recipe #2

Ingredients:

• 1 large head green cabbage
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 teaspoons dried oregano
• 1 can low sodium diced tomatoes
• 1/2 cup shredded or grated Parmesan cheese
• 1/4 teaspoon black pepper

Preheat oven to 400.

In a large non-stick skillet brown the ground beef.  Drain well and add onions, bell pepper, garlic, oregano, and 1/2 tomatoes.

Meanwhile, fill a Dutch oven with water; bring to boiling.  Cut out the center vein from cabbage leaves, keeping each leaf in one piece.  Immerse leaves, 4 at a time, into the boiling water for 2 to 3 minutes or until leaves are limp.  Drain well.

Stir 1/4 cup Parmesan cheese into the ground beef mixture.  Place 1/4 cup of this mixture on each cabbage leaf then fold in sides.  Carefully roll each leaf, making sure the sides are caught in the roll.  Place each roll in a 2-quart square baking dish.  Spoon the remaining tomatoes on rolls.

Bake covered about 15 minutes or until heated through.  Sprinkle with the remaining Parmesan cheese and serve.

"And to all the beasts of the earth and all the birds in the sky and all the creatures that move along the ground—everything that has the breath of life in it—I give every green plant for food.” And it was so."  Genesis 1:30

photo credit: TheDeliciousLife

Barbeque Beef or Pork, 1 Recipe 2 Meals

Do you love barbeque sauce?  Do you love barbeque beef or pork?  Then you will love this easy homemade recipe.  It is fast, healthy, and inexpensive to make.  The best part, if you are a busy homemaker like me, it's two meals in one.

Meal #1

Ingredients:

• 4-6 lbs Beef or Pork roast
  
• 2 cans (14.5 oz) diced tomatoes (I puree because we have an issue with the chunks.  It's a texture thing, as my sister would say.)
  
• 1 can (29 oz) peaches or pears in light syrup
  
• 2 Tbl Worcestershire sauce
  
• 1 1/2 Tbl apple cider vinegar
  
• 2 tsp mustard
  
• 3/4 tsp ground black pepper
• 1/2 tsp chili powder
• 1/4 tsp garlic powder

Preheat the oven to 350.  In a roasting pan brown the roast on both sides.

   In a medium bowl combine tomatoes, 1/3 c light syrup from can of peaches or pears, Worcestershire sauce, vinegar, mustard, pepper, chili powder, and garlic powder.  Add to roast and coat completely.

   Cover and bake, turning once, until tender, 1 3/4 to 2 hours.  If sauce thickens too much, add a little hot water.

   Serve half the roast with your favorite side dish, and for dessert top the peaches or pears with some cinnamon or your favorite topping.

Meal #2

Take the other half of the roast and remaining barbeque sauce, and in a sauce pan add 1 c water.  Then simmer until sauce thickens and roast can easily be shredded.  You can freeze for another meal later in the month, or serve the next day for lunch between two whole grain hamburger buns with a side of Homemade Sweet Potato Fries (recipe coming soon) and a side salad.

This is one of my favorite summer recipes.  Do you have a favorite recipe for summer?

One Chicken, more than one meal

Everyone has heard about taking a whole chicken, and stretching it for more than one meal, so this is not new.  But, it is new to my weekly to-do list.  Why?

The biggest obstacle with my mom's health has been her weight.  It's been the main contributor for most of the complications from her diabetes that she is now living with.  And since I am her caregiver, it has become my main objective to help her with this issue.

A tip I picked up from an article from  EverydayHealth.com  for diabetics was to start every meal with a cup of soup.  My mom is not a huge fan of soup, so she was not very excited about this.  She prefers to eat salads.  Now you would think that a salad is a healthy choice, but my mom eats salads with all the "fixings" and then some. (I can't even imagine the calories she's been consuming with some of those salads.)  Even when I made smaller portions it left her hungry again within an hour or so of each meal.  So, how could  a cup of soup before each meal help my mom?

The article states: "A broth-type soup does help cut down on the amount of calories you will eat."  Just as drinking water gives you a "full feeling", the soup will have somewhat the same effect. 

I tried some store bought broths, but our budget and my mom's blood pressure went out of control, even with the lower sodium products.  I was back at square one.  That's when I remembered the homemade chicken stocks my mom made when I was a girl.  OK, so I thought turn about is fair play right.  If I had to eat my mom's concoctions when I was a girl why couldn't my mom eat mine now?  I think a lot of us are missing out because we have chosen convenience over healthier.

So the journey of roasting a whole chicken weekly and making it last for more than one meal has lovingly become part of my life.

Here's the breakdown:

Meal #1:  Roast a whole chicken.  My mom and son love the white meat, so I split one chicken breast between the two of them.  I'll eat the drumsticks, which are my favorite, and serve with baked or mashed potatoes topped with a tablespoon of cottage cheese.  Steamed vegetables round out this meal.

Meal #2:  The other chicken breast will be saved for sandwiches or a chef salad topping for lunch the next day.

Meal #3:  The thighs will be put in a freezer bag and saved for another recipe to be posted later.  Stay tuned.

Meal #4-6:  The bones and the skin go back in the stock pot with 6-8 cups of water with celery, onion, and seasoning to make a delicious broth.  I simmer this for 3-4 hours.  {Note:  I don't worry about cleaning the bones for every morsel of meat, but you want to get as much off as you can. Waste not, want not, or so my mother tells me.}  After draining and then discarding the bones, I let the broth cool down.  Then I cover it and place in the refrigerator overnight.

Next day after skimming off the fat, I'll measure out a cup at a time to put in freezer bags.  I pop them in the freezer flat and then before each meal just pull one out, heat it up in the microwave, and serve it in a cup.

My mother has seen a significant weight loss, blood pressure and diabetes numbers go way down, and she has less water retention.  She was also recently diagnosed with congestive heart failure, so being able to keep the sodium and water decreased is a major concern.  

I'd love to know if you have any favorite recipes for chicken leftovers. 

Lower fat, salt, and sugar ~ The meal plan to lose weight

The first objective of this plan is to lower the fat, salt, and sugar intake without sacrificing taste or the foods you love. Your taste buds will have to adjust a little to the natural flavor of food again without the additions of so much butter, margarine, salt, and sugar.  Using other seasonings like Mrs. Dash and a light spray of Olive Oil will help though.

Do not use sugar substitutes and stay away from products labeled Diet, Light, or Low Sugar.

The second objective is to eat smaller portions.  This is imperative to losing that extra weight, but also to lower that A1C.  You have to re-train your stomach to what “full” really is.  It will be stubborn and constantly try to send signals that you need more food, but ignore those feelings.

You should not ignore symptoms of being light headed, shakes, sweating, and/or blurry vision. If this occurs check your blood immediately.  If it is low grab a snack; some orange juice or a cookie are great for those sugar lows without getting you off track.  Do not skip meals or snacks.  Your stomach will get used to the timing and stop sending hunger signals once it knows something is coming soon.

This meal plan is very compatible for men and women that are active and exercising at least 30 to 60 minutes a day. The more weight you lose the less calories you typically need. Women can lower their caloric intake to 1200 to 1500 per day. You should be able to lower it if you are not as active. Men may want to increase the portions slightly for more calories. You should talk to your doctor or dietitian for the correct calories for you.

One of the major changes I made was to switch to Smart Balance products. They are adding new products to their line every year. From margarine and cooking oil to peanut butter and popcorn. They are offering healthier options for us to choose from. You can go to http://smartbalance.com/ to see all of their product line.

They also offer a 14 day food plan, coupons, and recipes, but beware their focus is on lowering cholesterol only. With diabetes you need to be aware of the triple threat; fat, salt, and sugar. Sometimes companies have higher content of salt when making a product "light", and most sugar substitutes are not always good for you. My mother complained of headaches and diarrhea when using sugar substitutes. The more "natural" you can make your meals the better off you are. Stick with honey or agave for sweeteners.

So here is the Meal Plan:

Sunday Total Calories - 1,550
Monday Total Calories - 1,477
Tuesday Total Calories - 1,697
Wednesday Total Calories - 1,698
Thursday Total Calories - 1,755
Friday Total Calories - 1,743
Saturday Total Calories - 1,567

* The Total Calories listed are just close estimates. These are not based on scientific findings, just my research. I should not be held responsible for any discrepancies. I am not a licensed dietitian, and you should always check with your doctor before starting any new meal plan. If you need further assistance you should check out the Quality Health website.

{This only as an example of the meal plan I created to help my mother. You can create your own free personalized Meal Plan here.  Please read my disclosure if you decide to follow my plan.}

photo credit: rofi

My birthday ~ Perfect day for soup or stew

I'm a simple, country girl and nothing pleases me more than a hearty stew, or warm soup.  On my birthday, since there isn't anyone to fill in as cook for the day, I subject my family (can you guess they're not into soups or stews) to one of my favorite recipes.  Here are two of my all time favories.

Hamburger-Vegetable Soup

Ingredients:
1 pound ground beef
1/2 c chopped onion (1 medium)
1/2 c chopped celery
4 c beef or vegetable both (low sodium Swanson)
1 c frozen whole kernel corn (optional ~ I don't usually add the corn.)
1 7 1/2 oz can diced tomatoes
1/2 of a 9 oz package of Lima beans (optional ~ I don't like Lima beans so I add a can of green beans at the last 5-10 minutes of cooking time.)
2 large potatoes peeled, and cut into bite size pieces
1 medium carrot
1 tsp dried basil, crushed
1 tsp garlic powder
1/8 tsp ground red pepper (optional)
1 tsp Worcestershire sauce
1 bay leaf
1/3 c reduced-fat sour cream (optional)

In a large pot cook ground beef till brown.  Drain and add onion and celery until tender.  Stir in beef or vegetable broth.  Add all the other ingredients except the green beans and bring to a boil.  Reduce heat and simmer until carrots and potatoes are fully cooked, about 15 minutes.  Then add green beans and simmer for 5 minutes more.  If you are adding sour cream, do it now.  Discard bay leaf before serving.

Country-Style Potato and Green Bean Soup

3 cloves of garlic, minced or 1 Tbl garlic powder
2 large potatoes peeled and quartered
1 large onion
4 oz coarsely cubed ham, I've tried this with pre-cooked bacon instead and it's so good
1 1/2 c of chicken or vegetable broth (low sodium Swanson)
1 1/2 c water
1 tsp dried thyme or oregano
1/4 tsp ground black pepper
1 can of green beans
3 carrots, sliced
1/2 c (4 oz) reduced-fat sour cream

In a large pot combine garlic, potatoes, onion, ham or bacon, broth, water, thyme or oregano, pepper, and carrots.  Bring to a boil.  Reduce heat to low and cover.  Simmer, stirring occasionally, for 15 minutes, or until the potatoes are very tender.

Using a potato masher, mash the potatoes slightly, breaking them up to give the soup a chunky texture.  Add the green beans and sour cream.  Simmer, stirring constantly, until the soup is slightly thickened and creamy.

photo credit: EraPhernalia Vintage . . . (playin' hook-y ;o)

An oldie but a goody ~ Pigs in a blanket

Every once in a while I like to give my son something special for lunch, and I enjoy taking this opportunity to have him in the kitchen to help.  Usually we stay away from high sugar, high sodium, and high calorie foods for my mother's sake, but my son deserves a treat every now and then.

Here is an "oldie but a goody" for a fast, easy, and delicious lunch for those days when you don't want to worry about whether it is healthy or not, but if mom wants to enjoy one or two then that's ok too.

Ingredients:

• 2 tubes Pillsbury Crescent Rolls
• 1 Jennie-O Lean Turkey Kielbasa
• 2 slices American Cheese

Preheat oven 375.  Cut Kielbasa into 32 pieces.  Unroll crescent roll dough, and place two cut pieces of Kielbasa on each pre-measured piece of dough.  Break off some American Cheese, put it between the Kielbasa.  Roll the dough pinching sides to seal, letting the ends stick out is good too, but be ready for cheese to melt out.  Place each on an un-greased baking sheet.  Then bake for 9-11 min.

Of course I can't help but balance this meal with a side salad and some fruit to top it all off.

photo credit: jypsygen

My Healthier Spaghetti

Having a child and a diabetic in the household I've found some creative ways to make our favorite foods healthier.  Depriving my son of his favorites because they're not good choices for my mother is not an option for me. Through a lot of research I found that my mother does not necessarily have to deprive herself of them either.  As they say, "Everything in moderation."

Before, I would buy spaghetti sauce in the jar, and the hardest part of making spaghetti was waiting for the water to boil.  Now, I do have a few more steps in the process, but it's still as delicious as ever and it's healthier for all us.

Looking at the "Nutrition Facts" on most products the fats, sodium, and sugar percentages will make you think twice about buying some of them.  Since these numbers are important to all our health we should be looking at them every time.  Choosing healthier options, and being creative with recipes will ensure good eating for all members of the family.

This recipe will feed a family of 6, or two meals for our family of 3.  The ingredients are as follows: 

• 1 lb. ground beef, chicken, or turkey (optional if vegan)
• 1/4 c diced onion (optional for those who don't like onion)  I use 1 tsp dried onion flakes
• two 14.5 oz cans of diced tomatoes (no salt added) You can also use 4-5 large tomatoes
• 1 Tbl tomato paste (again optional but the flavor was a little bland for us without it)
• 1 clove of garlic or 1 Tbl of garlic powder
• 1 tsp dried oregano
• 1/2 tsp dried basil
• salt and pepper to taste
• 10 oz box of whole grain or wheat spaghetti (since the switch, white pasta just doesn't cut it for us anymore)
• other optional ingredients that you may enjoy are mushrooms or bell pepper

Start by browning the ground beef, chicken, or turkey, and drain.  If going vegan cook the onions in a light coating of olive oil cooking spray until translucent (another great option is coconut oil), if using other optional ingredients them also.  Add tomatoes.  My son does not like the big chunks of tomato, so I will puree at least one can to accommodate him.  Add the tomato paste, garlic, oregano, basil, salt, and pepper.  Simmer for 15-20 min.

Bring 6 cups of water to a boil, add spaghetti, and cook for 10 min.  Then drain and rinse with cold water.  This will stop the cooking process, and wash away the starch that is the most harmful for diabetics.  Drain well and return spaghetti to the pot.  After re-warming on low heat for about 5 min. stirring constantly add tomato sauce to pot.  Simmer for another 5 min.  Serve with a little Parmesan cheese and fresh basil if desired. 

I hope you enjoy this recipe.  If you are a diabetic, wanting to lose a few pounds, or just want to make healthier meal choices you don't have to give up your favorite foods.