Thursday, July 2, 2009
Wednesday, July 1, 2009
Tuesday, June 30, 2009
vanilla zuchini mufins
Vanilla Zucchini Muffins2 eggs 1 cup sugar 1/2 cup oil 1 tbsp. vanilla 2 cups shredded, unpeeled drained zucchini 2 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. cinnamon 1 cup raisins 1/2 cup chopped nuts Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tests done. One dozen muffins.
country radish dip
Radish DipCountry WomanRelish radishes? Then you'll like Eileen Frederickson' s dip—it gets itszesty taste right form that root crop. To really show it off, serve the dipin a bowl made from red cabbage, like Eileen does at her Caledonia,Wisconsin home.—Eileen Frederickson, Caledonia, WisconsinSERVINGS: 12CATEGORY: AppetizerMETHOD:TIME: Prep: 15 min. + chillingIngredients:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1 cup finely chopped radishes1/2 cup finely chopped onion2 teaspoons dried parsley flakes1/2 teaspoon seasoned salt1 small head red cabbage, optionalAssorted fresh vegetables or crackersDirections:In a small bowl, beat cream cheese and butter until smooth; stir in theradishes, onion, parsley and seasoned salt. Chill for at least 1 hour.To make a cabbage serving bowl, hollow out the head of cabbage, keepingthe core at the bottom intact and removing enough interior leaves so that a1-in. shell remains. Add dip; serve with vegetables or crackers. Yield:1-1/2 cups.
tip
Use Bleach Once a Month to Keep Drains Clear
We recently paid a plumber $95 to clean a clogged bathtub drain. All our home remedy tips did not free the clog. In fact, we even had to have them get the "snake" that we had used out of the drain because it was lodged in and we couldn't get it to move. He shared a tip that will help keep drains clear. The problem we had was that hair had clogged it up. He said to pour a half gallon of Clorox in there once a month to keep it flushed. He also said never to use those liquid drain cleaners in a situation like this because they would just stop at the blocked up place and make the situation worse.
By Sandy from Elon, NC
We recently paid a plumber $95 to clean a clogged bathtub drain. All our home remedy tips did not free the clog. In fact, we even had to have them get the "snake" that we had used out of the drain because it was lodged in and we couldn't get it to move. He shared a tip that will help keep drains clear. The problem we had was that hair had clogged it up. He said to pour a half gallon of Clorox in there once a month to keep it flushed. He also said never to use those liquid drain cleaners in a situation like this because they would just stop at the blocked up place and make the situation worse.
By Sandy from Elon, NC
tip
Here's today's tip...
Freeze an Envelope to Remove a Stamp
To remove a stamp from an envelope, put the envelope in the freezer for a few hours. When you remove it, the stamp will pop right off. The adhesive is still good and the stamp can then be placed wherever you want to use it.
By Sandy from Elon, NC
Freeze an Envelope to Remove a Stamp
To remove a stamp from an envelope, put the envelope in the freezer for a few hours. When you remove it, the stamp will pop right off. The adhesive is still good and the stamp can then be placed wherever you want to use it.
By Sandy from Elon, NC
Penne Primavera with Shrimp
Ingredients
8 ounces Dreamfields Penne Rigate (3 cups uncooked)
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces fresh shrimp, peeled and deveined
1/4 cup white cooking wine
1/4 cup grated Parmesan cheese
1/2 cup half & half
1 tablespoon lemon juice
3 cups baby arugula (or spinach)
Directions
Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and saut� for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.
Nutritional Information (Per Serving)
Calories:
419
Protein:
30 g
Sodium:
412 mg
Cholesterol:
150 mg
Fat:
11 g
Saturated Fat:
4 g
Dietary Fiber:
7 g
Digestible Carbohydrates:
20 g
8 ounces Dreamfields Penne Rigate (3 cups uncooked)
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces fresh shrimp, peeled and deveined
1/4 cup white cooking wine
1/4 cup grated Parmesan cheese
1/2 cup half & half
1 tablespoon lemon juice
3 cups baby arugula (or spinach)
Directions
Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and saut� for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.
Nutritional Information (Per Serving)
Calories:
419
Protein:
30 g
Sodium:
412 mg
Cholesterol:
150 mg
Fat:
11 g
Saturated Fat:
4 g
Dietary Fiber:
7 g
Digestible Carbohydrates:
20 g
apple sausage breafast casserole
Apple Sausage Breakfast Casserole
6 Morningstar Farms® Maple Flavored Veggie Sausage Patties 1 small cooking apple, cored and chopped 1 tablespoon sugar 1/2 teaspoon cinnamon 4 cups cubed, firm-textured multigrain bread 1 1/2 cups shredded Cheddar cheese 6 eggs, beaten 1/3 cup sour cream 2 tablespoons sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1 1/2 cups fat-free milk
Chop Morningstar Farms® Maple Flavored Sausage Patties into bite-size pieces. Set aside. In small bowl toss together apple, 1 tablespoon sugar and cinnamon. Set aside. Place half of the bread in 8 x 8 x 2-inch baking dish coated with nonstick cooking spray. Top with half of the veggie patties, half of the apple mixture and half of the cheese. Repeat layers. In medium bowl whisk together eggs and sour cream. Whisk in 2 tablespoons sugar, vanilla and salt. Add milk, whisk until combined. Pour over mixture in baking dish. Cover and refrigerate for 2 to 24 hours. Bake, uncovered, at 325 degrees F about 70 minutes or until a knife inserted in center comes out clean (170 degrees F.). Let stand for 10 minutes before serving.
6 Morningstar Farms® Maple Flavored Veggie Sausage Patties 1 small cooking apple, cored and chopped 1 tablespoon sugar 1/2 teaspoon cinnamon 4 cups cubed, firm-textured multigrain bread 1 1/2 cups shredded Cheddar cheese 6 eggs, beaten 1/3 cup sour cream 2 tablespoons sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1 1/2 cups fat-free milk
Chop Morningstar Farms® Maple Flavored Sausage Patties into bite-size pieces. Set aside. In small bowl toss together apple, 1 tablespoon sugar and cinnamon. Set aside. Place half of the bread in 8 x 8 x 2-inch baking dish coated with nonstick cooking spray. Top with half of the veggie patties, half of the apple mixture and half of the cheese. Repeat layers. In medium bowl whisk together eggs and sour cream. Whisk in 2 tablespoons sugar, vanilla and salt. Add milk, whisk until combined. Pour over mixture in baking dish. Cover and refrigerate for 2 to 24 hours. Bake, uncovered, at 325 degrees F about 70 minutes or until a knife inserted in center comes out clean (170 degrees F.). Let stand for 10 minutes before serving.
Monday, June 29, 2009
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