HEART HEALTHY LASAGNA RECIPE

For my dear friend Retha and anyone else who might enjoy and want it.

LASAGNA

Sauce Ingredients:
1     onion, chopped
2     cloves garlic
3     cups sliced mushrooms
2     bay leaves
1 1/2 t oregano
1 1/2 t basil
1/2    t thyme
1/4   C chopped parsley
6      C tomatoes, diced (fresh or canned)
5      water

Other Ingredients:
2    10 oz package frozen spinach
1    cup part skim ricotta, thinned with 1/2 C skim milk
8     oz whole wheat lasagna noodles
1/2  lb part skim mozzarella, sliced thing 
1/4  cup grated parmesan cheese
vegetable coat spray

To prepare sauce, saute garlic and onion in water in a large saucepan until onions are clear.  Add remaining sauce ingredients.  Simmer for 30 minutes.  Remove bay leaf.

Cook lasagna noodles in boiling water until tender and drain.  Rinse in cold water to prevent sticking.

Spray a 9x13 baking dish with vegetable coating spray.

Cook frozen spinach.  Squeeze all excess water from spinach.  Spread thin layer of sauce on the bottom of pan.  Layer noodles on top of sauce.  Spread more sauce on top of noodles.  Place 1/2 of spinach evenly over sauce.  Distribute 1/2 ricotta evenly.  Sprinkle 1/2 mozzarella as next layer.  Layer more noodles and repeat the process, ending with a layer of noodled, tomato sauce and remaining mozzarella.

Bake covered for 30 minutes 15 375 degrees.  Uncover and bake until brown.  
Let stand for 15 minutes before serving.  Sprinkle with parmesan cheese

Serves 8

Calories 307.0  

This recipe is from SPA Specialties from the kitchen of Lake Austin Resort and was given to us by Outpatient Cardiac Rehab - St. Francis Hospital, Tulsa, OK.   

ANOTHER DIABETIC FOUR YUMMY RECIPE

Onion Ring Chicken, New Potato Vinaigrette, Garlic Green Beans & Sweet Multigrain Roll

Taste's as good as it looks and this is definitely a keeper.

Onion Ring Chicken

1- 4 (3 oz) Chicken breasts (skinless, boneless)

2- 1/4 Cup Fat Free Margarine

3- 4 Tablespoons Worchestershire Sauce

4- 1 Can (2.5 oz.) Fried Onion Rings (crushed)

Flatten each breast, season to taste.  Combine margarine and Worcestershire sauce.  Dredge chicken in margarine mixture, then crushed onion rings.  Arrange on baking pan sprayed with nonstick spray.  Top with any remaining margarine mixture.  Bake at 350 degrees for 45 minutes or until tender.  4 Servings. 1 breast calories 228

New Potato Vinaigrette

1- 2 Cans (16 oz.) New Potatoes

2- 1/4 Cup Fat Free Vinaigrette Dressing

3- 1 Tablespoon Fresh Parsley (chopped)

Heat potatoes thoroughly.  Drain.  Place in bowl and toss gently with dressing.  Sprinkle with parsley and serve.  6 Servings 3/4 cup serving 96 calories

Garlic Green Beans

1- 1 Package (10 oz.) Frozen Italian-style Green Beans (I used a can of green beans)

2- 2 Teaspoons Olive Oil

3- 2 Garlic cloves (crushed)

4- 2 Tablespoons Grated Parmesan Cheese

In nonstick skillet over medium heat, combine beans, olive oil and garlic.  Bring to a boil.  Cover, reduce heat and simmer 5 minutes.  Remove cover, stir and cook 3 minutes longer or until liquid evaporates.  Season to taste and sprinkle with Parmesan cheese.  4 Servings Serving 1/2 cup - calories 55

So the meal was 379 calories add the Sweet Multigrain Roll an additional 80 calories for a total calories of 459 for a delicious meal.

I will definitely be serving this Onion Ring Chicken to guests.  It was that tasty and good.

I fixed another Diabetic Four Recipe the other day that I will also share here.  It was okay, but not anything spectacular.

Garlic Pasta Primavera

1- 2 Cloves Garlic (chopped)

2- 1/2 Cup Low Salt Chicken Broth

3- 1 Package (12 ox) Frozen Stir Fry Vegetables

4 - Enriched Pasta (cooked and drained) - You can use any Pasta I used Whole Wheat Rotini

Saute garlic in nonstick skillet with cooking spray for 2-3 minutes.  Add broth and vegetables.  Let simmer for 15 minutes until most of the broth has cooked off.  Mix in pasta. 4 servings - Serving size 1 Cup = 133 Calories

TRY & ENJOY 

EATING HEALTHY

Some time ago I ordered The Diabetic Four Ingredient Cookbook.  A friend of mine loaned me hers and I liked it so well I ordered me one.  I tried 14 of the recipes, all of which were very good, except for 1 I considered "so-so".  One of them I have even taken to several pot-luck meals and everyone raved about it. They are easy & they are healthy.   Then, I put the book on the bookshelf....and there it has stayed....

Until December 31st I pulled it out to start the New Year out right making good healthy foods for Mickey and I (actually right now it's only Mickey because I'm on a 7 day cabbage diet, and then my 2 fasting Tuesdays means I'll join him on January 10th).

I fixed the first one January 2nd and it looked so good, and Mickey said it was delicious, so I'm sharing it here.

Beef Stroganoff
(1) 1 1/2 lbs Lean Round Steak (cut in 1/4" strips)
(2) 2 T Dry Onion Soup Mix
(3) 1 Can (6o oz) Sliced Mushrooms
(4) 1 Cup Fat Free Sour Cream

Brown round steak in skillet.  Add soup mix and can of mushrooms with liquid to skillet.  Heat until bubbly.  Slowly add sour cream and cook until thoroughly heated.  Good served with noodles.  6 Servings - Calories 161 (add extra for the noodles)

Beef Stroganoff is one of our families favorites and I also serve it a lot to guests so for this healthy version to be good enough for me to blog about it...... Mickey said it was very good, and yes, he felt I could serve it to the kids for a special occasion.  

Try - Enjoy - Let me know!!!!

  (oh shoot - I didn't take a picture :o()

Remember to leave a comment and get your name in for my Blogiversary giveaway drawing on the 21st. 

Follow-up on Fat Flush Soup

Here is additional information about the Fat Flush Soup recipe I posted yesterday.


This soup can slash your cholesterol!  Australian researches discovered that eating just 2 oz. of cooked tomatoes daily -- the amount found in every serving of  Fat Flush Soup -- can help reduce bad cholesterol by about 10%!  Credit goes to the antioxidant lycopene, which has been found to also guard against heart disease.

Ingredients:  Here's how Fat Flush Soup helps you get skinny:
Lean ground beef, turkey or chicken - Protein not only boosts post-meal metabolism by 25% and stimulates production of fat-burning hormones, it has also been shown to dramatically reduce appetite!
Onions:  Onions are loaded with the mineral chromium, which helps improve levels of fat-storage hormones.
BEANS:  Beans are loaded with fiber so they help to fill you up, plus they stabilize blood sugar which reduces the amount of fat-storage hormones our bodies make.
CAYENNE:  Studies have shown that the antioxidants that vie cayenne its heat can boost metabolism up to 20% for up to 30 minutes!
PARSLEY AND CILANTRO:  "These herbs help relieve bloating by flushing toxins out of the body," says Gittleman.  They're also loaded with antioxidants, a type of nutrient that researchers have linked to low body fat.
GARLIC:  Preliminary studies show that a compound in garlic called allicin may prevent pre-fat cells from turning into full-blown fat cells.
TOMATOES:  Tomatoes are rich in vitamin C; Arizona State University tests also show they help burn fat 25% faster!

Recipe - Fat Flush Soup

I made a pot of this on Saturday and have been eating on it for lunch.  If you like dishes made with tomato's, and I do, then this is a very tasty, rich soup.

2 tsp. olive oil

1 1/4 lbs. lean ground beef, turkey or shredded chicken (I made it with ground beef)

1 onion, chopped

2 cloves garlic, chopped

1 bell pepper, seeded and chopped

8 oz. mushrooms, chopped

1 (14 oz.) can crushed tomatoes

1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice

1 Tbs. fresh lemon juice ( I used bottled)

1 (14 oz.) can beans, rinsed and drained

1 Tbs. ground cumin

1/8 tsp. cayenne, or to taste

1/4 cup each fresh cilantro and parsley, chopped.

In a stockpot, heat olive oil over medium-high setting.  Saute meat/poultry until cooked through, about 5 minutes.  Drain and set aside.  

Saute onion, garlic, peppers and mushrooms until soft, about 5 minutes.

Stir in remaining ingredients, except cilantro and parsley.  Cover and simmer 20 minutes.  Stir in cilantro and parsley.  Cover, simmer 10 minutes longer.  

Store soup in refrigerator up to 5 days.  Freezes well.

Makes 16 cups. 1 serving = 3 cups

Servings: 5  Calories: 315  Fat: 9g.(2 g. saturated) Chol: 65,8 mg.  Protein: 31 g Carbs: 30 g.  Sodium: 1,185 mg.  Fiber: 8 g.

I actually only eat 1 cup, which is plenty enough for me.

Cherry-Go-Round

Adding requested picture of Cherry-Go-Round.

 Fresh out of the over.  You can also add a sugar glaze frosting, but I never do because we like the hot yeast taste with lots of real butter!!

Instead of making 2 rounds this year I made 2 have pieces out of the one.

In response to my fb post about having everything done and ready for our Christmas celebrating, except the Cherry-Go-Round that I make for Christmas morning each year, here is the recipe:

CHERRY-GO-ROUND

Scald 1 Cup milk - Stir in:  1/2 Cup sugar - 1 teaspoon salt - 1 stick margarine.  Let mixture stand until Lukewarm.

Dissolve 1 Package Yeast in 1/4 Cup warm water.  Add milk mixture, 1 egg, 2 Cups unsifted flour.  Beat till smooth - Add 2 more Cups unsifted flour. 

Cover and put in refrigerator - 2 hours or up to 2 days.

Cherry filling:  Blend 1/2 Cup brown sugar - 1/2 Cup flour - 1/2 Cup chopped pecans.

Roll dough in two (2) 14"x7" oblongs.

Spread with 1 1/2 Cups (1 can) drained red tart cherries & sugar mixture (I have also used the cherry pie filling can).

Roll up and seal edges - Form 2 rings on greased baking sheets.  Cut 2/3 through at 1" intervals - twist (this forms the wreath shaped rings). Cover - let rise in warm place until double - 1 hour.

Bake @ 375 degrees for 25 minutes.

Sorry I don't have a picture - but I haven't made them yet this year!!!!  I have been preparing these for MANY years for our Christmas mornings and especially to my son, Marc, it's not Christmas without the Cherry-Go-Rounds.  I did not fix them last year, due to Suzette being so ill, but I'm making them this year.  Marc & Aric will join us and be attending church with us.  I am so happy that Christmas falls on Sunday!!

If you fix them------let me know what you think.

MERRY CHRISTMAS how wonderful to celebrate our LORD and SAVIOR!!!!!

BLUEBERRIES

I was blessed with being given 2 large bags of fresh, just picked, blueberries. YUM!!

I love eating them on my cereal with milk for breakfast and have been doing that BUT one must make Blueberry Muffins!

The recipe is from the lady who gave me the blueberries.

CAFE BLUEBERRY MUFFINS

2 C flour

3 t baking powder

1/2 t salt

3/4 C milk

1/3 C butter

1 C blueberries

2/3 C sugar

2 eggs

Mix ingredients & bake at 425 degrees for 18-20 minutes

Makes 12 muffins

Two of my favorite people eating hot, out of the oven muffins.....with butter of course.


The evidence


I'm not really saluting...I was wiping the sweat (excuse me - prespiration!) from my brow!! But these muffins do deserve a salute.

Coming attractions: Blueberry Cobbler

Hands & Hearts....for HIM!!

Posting today on Hands & Hearts......for HIM!!! frugal blog.

Please come by and visit there.

Have a wonderful, blessed day.

AROUND OUR HOUSE

Lots of summer activity going on around our house so I thought I'd share a little bit of it with you this morning.

(click on picture to enlarge)

Four of the five greens Mickey harvested for me.

Mustard greens to the far left, one variety of lettuce, Swiss chard, another lettuce

The fifth, leaf lettuce. These are so yummy and I love making a huge salad with all but the mustard greens.

This is the first time Mickey has grown Mustard Greens so I had to look up how to cook them. Here is the very good and very simple recipe.

Braised Mustard Greens

4 slices bacon, chopped

3 bunches mustard greens, trimmed & chopped

2 tablespoons white vinegar

2 teaspoons sugar

Coarse salt

2 Cups chicken broth (I make my own)

Directions: In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

This is very good and I have made two batches of it so far.

We have been picking a few green onions along and been using them in salads but here we harvested the remainder of the onion sets.

Here they are after being cleaned up and ready to bag. These are the best, fresh, tasty onions. Note the one tiny carrot in the front!!! We pulled one just to see how close they were to being ready.....not yet!

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Honey Harvest time is getting near.

Getting the 39 Ball & Kerr canning jars washed that our dear friend, Don, found for me at a garage sale for only $5. What a deal that was. Thank you Don for always being on the look-out for me.

The rest of those 39 jars!!! We have bought new caps & rings at 12 for $3.22. That makes our cost $.40 a jar versus $.73. Savings of 45%!!!

Mickey - in the process of building 2 more Supers. The Super is what you put on top of the hive for the bees to store honey in that can be harvested. He had to build these two news ones to replace the full ones he will be removing that are loaded with that wonderful, pure honey. Yum!!! Stay turned for this years first harvesting soon.

Have a great day......I'm off to bake Banana/pineapple Bread. I'll post about that later :o)

SIMPLE WHOLE WHEAT BREAD

Leanne asked me to share the bread recipe, so here it is.

SIMPLE WHOLE WHEAT BREAD

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce ) packages active dry yeast (I actually used 2 scant tablespoons of Fleisch*mann's active dry)

1/3 cup honey

5 cups bread flour (I actually used all purpose white flour)

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

Directions:

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

From: allrecipes.com

ICY DAYS

I showed a picture of our front yard yesterday with the ice on everything.

This is our backyard. So.....as I said I was going to do Monday, I baked bread. 3 loaves of good, nutritious Whole Wheat Bread.


As always with my bread pictures, I have one that we have already cut into, because we HAVE to have a good, hot piece the minute it comes out of the pan and we can cut it. Hot bread with butter!!! YUMMY and in this case I opened up a jar of Strawberry Rhubarb Jelly that had been given to us by friends at Christmas. Oh my, was this ever good!!!!

The recipe made 3 loaves and here are the other two. As I write this we have already eaten (devoured!!) the first loaf and I had to get another out of the freezer this morning. Nothing like fresh, home made bread, and especially the good, healthy whole wheat type.

Yesterday I decided to make some cookies

Harvest Pumpkin-Oatmeal Raisin Cookies

That's Mickey's hand trying to grab one while I was taking the picture!!

These were absolutely one of the BEST tasting cookies I've ever made. They aren't the prettiest but the best tasting. Plus they are at least somewhat nutritious because of the pumpkin, oatmeal, raisin and walnuts.

I had a whole bunch of Spl*enda packets I wanted to use up. I got the recipe off of the Spl*enda site on the Internet. Oh, how did I do anything before using this wonderful internet??!! The hardest part of making these was opening a BUNCH of packets to make a 1/2 cup!!!! They are so tasty I am posting the recipe:

Harvest Pumpkin-Oatmeal Raisin Cookies

2 cups all-purpose flour

1 1/3 cups quick or old-fashioned oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup butter or margarine, softened

1/2 cup SPL*enda Sugar Blend (as I said I used the individual packets and I didn't use a full 1/2 cup, but close)

1/2 cup SPL*enda Brown Sugar Blend, packed (I did not have this so just used regular light brown sugar)

1 cup pumpkin

1 large egg

1 teaspoon vanilla extract

3/4 cup chopped walnuts

3/4 cup raisins

1. Preheat over to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.

2. Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, sugar & brown sugar in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

3. Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Serves: 48 (I got 55)

Bake and ENJOY!!

We are still iced in so I'll go see what I want to bake today. I have 1/2 the opened can of pumpkin left so I'll make something with pumpkin. If it's good....I'll share it. Have a great day. "This is the day the Lord hath made, let us rejoice in it!"

THANKFULNESS & BEING FRUGAL

One of the things I am thankful for about our Thanksgiving holiday is all the left over turkey and the good eating we get afterwards!!! Yesterday at lunch we had a wonderful turkey sandwich. Nothing like it!!!

For the past several years I have always made turkey soup out of the left over turkey frame. I am amazed at the wonderful broth and the large amount of turkey meat that is obtained. I must admit that I am ashamed of the fact that for years and years I just tossed the carcass into the garbage can and didn't take advantage of the bounty that it held. Not so once I fixed my first pot of turkey noodle soup :o)

This year, when I opened my Bet*ty Cr*oc*ker cookbook to the page where I had inserted my handwritten recipe for Turkey Noodle Soup my eyes fell on another recipe which called for adding tomato's. Now that was different. At first it just didn't sound "right" to me and then Mickey said, "Well we like tomato soup so I bet we'd like it." I decided to give it a try and am I glad I did.

Here are the yummy results and the recipe.

This is truly a super, healthy, rich wonderful soup!

Turkey Frame Soup

1 meaty turkey frame

2 large onions, quartered

2 stalks celery, sliced

1 tablespoon instant chicken bouillon granules (I omitted this)

2 cloves garlic, minced

Chopped cooked turkey

1-14 1/2 oz can diced tomatoes, undrained

1 1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed (I used marjoram)

3 cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion or rutabagas; or broccoli or cauliflower florets (I used celery, broccoli & cauliflower)

1 1/2 cups dried medium noodles

1. Break turkey frame or cut in half with kitchen shears. Place in an 8 to 10 quart kettle or Dutch oven. Add 8 cups water (I added 10), onions, celery, bouillon granules, and garlic. Bring to boiling, reduce heat. Simmer, covered, for 1 1/2 hours. (I simmered mine 2 hours)

2. Remove turkey frame. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. If necessary, add enough turkey to equal 2 cups; set turkey aside. (I actually had 3 cups of chopped turkey meat so I saved one cup to use later in another recipe)

3. Strain broth, discarding solids. Skim fat from broth. (I actually put my pan of broth in the freezer for awhile so the fat would rise and firm and was easy to remove)Return broth to kettle. Stir in undrained tomatoes, spice, and 1/4 teaspoon black pepper. Stir in vegetables. Return to boiling, reduce heat. Simmer, covered, for 10 minutes. Stir in noodles. Simmer for 8 to 10 minutes more or until noodles are tender, but still firm and vegetables are tender. Stir in turkey, heat through.

Have to add this note: Friday Tar*get had cauliflower & broccoli for $1.33 a head. I had two $1.00 off coupons on cauliflower & broccoli I had printed out on line....YEAH

so I paid $.66 + tax of $.06 for a total of $ .72. What a deal!!! Ordinarily I wouldn't have driven over there to get it because the gas and drive would have cost me that much since it's in Tul*sa but we were going that direction anyway so I pulled in, ran in and got this wonderful buy.

I am so thankful that even though we lost 2 large trees to the December 2007 ice storm and another to a lighting strike (the one the wind just blew down) that our back yard still blessed us with the beauty of these two colorful displays this fall.

We have two other large trees in our back yard but they don't turn pretty colors in the fall. One just turns brown and drops it's leaves and the other (pin oak) holds on to its brown leaves until the new growth next spring pushes them off. As I wrote this the Lord reminded me of just how varied His creations are and just how VARIED we each are.......I hope I'm one who displays His creation in a lovely way and not drab and dull!!

Here's to wonderful, tasty leftovers and ALL of God's wonderful creations!!!!

AND to the GOD to whom we owe ALL our thankfulness.

GOING TO A PARTY

Salad, Parmesan Rosemary Crackers, Colin Cowie's Vinaigrette

We had a Sunday School pot luck party last night for our teacher who is leaving. Above is what I took.

The SALAD: Thanks to Lynn for the idea of using my Trifle bowl to show-case the salad. I had never thought of using this bowl for anything other than desserts but the salad looked great in it. The layers are: Red Leaf Lettuce, Red Bell Peppers, Spinach, Slivered Carrots, Green Bell Peppers, Spinach & Tomato.

PARMESAN ROSEMARY CRACKERS: Recipe

1 1/2 cup all purpose flour (I used 1/2 whole wheat)

2 t Kosher Salt

Pinch of white pepper

4 t Rosemary

4 ounces butter

5 ounces grated Parmesan Cheese

1/2 - 3/4 cup sour cream

Pulse ingredients in food processor adding sour cream last to make a firm ball.Place on plastic or paper wrap and shape into a long log, (I used aluminium foil) chill for three hours, or keep in freezer for later use. Spray pan with non stick spray and slice cheese cracker log. Press slices slightly down to 1/4 inch thickness. Bake at 350 degrees till brown, approximately 15-20 minutes. Let cool and enjoy.

COLIN COWIE'S VINAIGRETTE

1/4 C white wine vinegar

1T Dijon mustard

1T chopped shallots

1/4 t salt

1/4 t freshly ground black pepper

1 cup olive oil (I used Virgin olive oil)

In a small mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Slowly whisk in oil. Makes 1 1/3 C dressing. For a lighter dressing you can use vegetable oil.

ANOTHER BREAD RECIPE

Friday, while Mickey is busy harvesting honey I am in the kitchen making yet another GREAT bread recipe.

Simple Whole Wheat Bread

"This honey wheat bread is proof that wonderful flavor, texture and aroma can be had if you just follow a straightforward game plan."

Ingredients:

3 cups warm water (110 degrees F; 45 degrees C)

2 (25 ounce) packages active dry yeast (I substituted 2 scant Tablespoons loose yeast that comes in the bottle)

1/3 Cup honey

5 Cups bread flour

3 Tablespoons butter, melted

1/3 Cup honey

1 Tablespoon salt

3 1/2 Cups whole wheat flour

2 Tablespoons butter, melted.

Directions:

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat four until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Allrecipes.com - Rated 5 out of 5 by 318 members - Prep Time: 20 minutes - Cook Time: 30 minutes - Ready in: 3 hours - Yields: 36 servings.

Here are the finished loaves.

As usual I made the 3 (with one smaller) so we could have the wee little loaf hot!!

No, we did NOT completely cool before we dove in and sampled it!!!

It is absolutely delicious!!!!!

Would someone please remind me that it is very difficult to try and be loosing weight at the same time I've gone on a bread baking frenzy!!!

BLESSING & MORE BLESSING.....

Blessings & more blessing

over take me.....

Blessing #1

Yesterday Mickey & Ron harvested more honey but this time it was Ron's AND MICKEY'S. Mickey's first crop......getting honey the first year is very good and quite a blessing. It doesn't always happen. He got a little over 2 gallons and let me tell you, it tastes yummy!!!


By the way, you may have noticed they moved this "operation" into the garage from the storage barn this time. That was to be able to close the door and get further away from Mickey's hive and bees. Mickey did not get stung this time. Yeah!!

Here is our mother load. 5 quarts, 1 pint and 9 assorted little bottles.

Thank you Lord, and thanks to Mickey's "girls" for being such good producers.

Now he has to bed them down for the winter.

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Blessing #2

My sweet, dear friend, Leigh Ann outdid herself again and blessed me with

this adorable, precious clothes pen bag made out of one of Elle's sweet dresses.

How absolutely adorable it this???????

Here is the back side with the little string belt tie tacked in the back. Made by Leigh Ann's own hands and something that sweet, little Elle had worn.......well I'm about bursting with pride.

Here it is hanging on the line with some towels..........BUT

I think it's far to precious to use like that so I think it should hang here on this little shelf in our guest room with other lovelies I've gotten from sweet blogging friends.

What do you all think?:

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Blessing #3

I recently made a new church friend, Kathy, when I was asked by her to accompany her to go pray for a friend of hers who was dying of lung cancer. I knew her casually from church but we found out we actually lived in the same neighborhood and she and I have been walking some together and talking on the phone. Tuesday evening she and her husband came over so our husbands could meet. Kathy has a little side business of flower decorating and arranging and she blessed us with

This lovely arrangement of fresh flowers in a wicker vase from her yard.

Here is another overhead shot. This is still blessing us on our dining room table. I am amazed that she cannot only grow all these lovelies but arrange them so beautifully.

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Blessing #4

We were given these lovely purple and green bell peppers and tomato by a neighbor.

I looked on the internet and got this yummy relish recipe that was just delicious.


Here is the recipe: Bell Peppers Lemonly Dressed and Cumin-esque

This versatile recipe will add pizzazz to virtually any dish. You'll have some dressing left over.

Ingredients:
1/2 cup, plus 1 T, extra virgin olive oil, divided
2 red or purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 C freshly squeezed lemon juice (about 1 large lemon)
2 T minced parsley
1 t ground cumin
1 t honey
1 garlic clove, minced
1/4 C finely chopped scallions or red-onion
1/2 t salt
1/4 t freshly ground black pepper

Instructions:
1. Heat 1 T oil in a large skillet over medium-high heat. Add peppers; saute', stirring until slightly soft, about 3 minutes. Let cool.

2. Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until oil and lemon juice have combined and thickened.

3. Toss peppers and scallions with about half the vinaigrette in a large bowl. Add salt and pepper. Cover; refrigerate 1 hour. Serves 4

Nutritional Information
Per serving: 200 calories, 16g fat, 1g protein, 9g carbs, 2g fiber, 150mg sodium.

Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables.