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A not so low calorie dessert!
Last week I told you that with a healthy low calorie chicken, tomato, cucumber salad we had a not so low calorie dessert! Today I’m sharing with you the dessert that Bev Chicos brought to our luncheon. It was soooo good! We topped the lemon sauce with a bit of whipped topping. This was a dessert we all wanted to go home and make. I hope you enjoy it!
French Rhubarb Cake:
4-5 cups diced rhubarb
1 stick butter, softened
1 1/4 cups sugar
1 tsp vanilla
1 2/3 cup flour
2 tsp baking powder
1/8 tsp salt
1/2 cup sliced almonds
sprinkle of sugar
Cream butter and sugar until fluffy; add eggs one at a time, add vanilla. On low speed, slowly add combined dry ingredients, don’t over mix; fold in rhubarb. Pour into a well buttered 10 inch dish, spring form pan or bundt pan. Sprinkle top of batter with almonds and sugar. You can use large crystal sugar. Bake at 375 degrees 35-45 minutes until test done with a toothpick.
1 cup sugar
1/2 cup butter
1/3 cup water
3 Tbs lemon juice
1 egg, beaten
1 tsp nutmeg
Combine sugar, butter, water and lemon juice in saucepan. Bring to boil over medium heat, stir constantly, whisk small amount of hot mixture into beaten egg, return all to pan, stir constantly, cook until thickened. Stir in nutmeg, serve warm over cake. Delicious!
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A healthy main dish salad
It’s not too often I come across a main dish that is low calorie and good, but the recipe I am sharing with you today is one of those rare ones! Last week I attended a luncheon with friends and my friend Sharon Hanson brought this chicken salad that was both healthy and very good! We had dinner rolls and a not so healthy dessert to round out our lunch.
I hope all you fathers out there had a good day yesterday and got some pampering!
Chicken Salad with Tomato and Cucumber:
1/2 cup sweet diced onion
2 medium diced English cucumbers or peeled regular cucumbers (you can remove the seeds)
2 cups diced seeded plum tomatoes
2 cups diced cooked chicken breasts
1/4 cup rough chopped cilantro
3 Tbsp olive oil
juice of two lemons
salt and pepper to taste
Toss together all ingredients except for the lemon juice, refrigerate. Just before serving, add lemon juice and season with salt and pepper.
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The dust is settling!
We just finished our annual summer visit from our grandchildren: Hunter, age 13, and Taylor, age 10. We always love our time with them but I must say I’m not used to cooking three squares every day! It is gratifying that they are hearty eaters, but we couldn’t eat this much food every day for very long. These days, we each have our choice of breakfast. A hearty noon meal and a snack for an early evening meal. Such a difference age makes!
So, tomorrow we will start our normal routine. Luckily most of the goodies I had prepared have been eaten up. I am sharing one of the chocolate chip cookie recipes I have in my files. I get bored with making the same recipe so I have about five different varieties I make. The one I’m giving you today is one I made for Hunter and Taylor this week.
Two chocolate cookies:
2 sticks butter softened
1 stick butter flavored Crisco (1 cup)
3/4 cup granulated sugar
1 3/4 cup brown sugar, packed
3 large eggs
1 tsp vanilla
3 3/4 cups flour
2 tsp baking soda
1 tsp salt
1-12 oz. pkg. semi sweet chocolate chips
1 cup milk chocolate chips
1 cup heath toffee chips
Cream butter and shortening together; add sugars, eggs and vanilla. Beat well. Stir in baking soda and salt, then flour, chocolate chips and heath toffee chips. Drop by spoonful on parchment lined cookie sheets. Bake at 350 degrees 11-12 minutes until light brown. Let cool 2 minutes before removing from pans, then move to wire racks to cool. This makes a very large batch, enough to freeze some or share with a friend! Have a great week!
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Heart Breaking Journey
Our sweet little great-granddaughter, Amelia, has been diagnosed with a genetic disease, SMA (spinal muscular atrophy), which is also a progressive disease. Little Millie cannot move her legs, can only slightly move her arms and is unable to move her head. Because she has trouble swallowing, she now has a feeding tube and is on 02 to help make her breathing easier. She has bright blue eyes, long eyelashes and a sweet ready smile that melts your heart. To meet Millie is to love her!
This is a quote from her mom, our granddaughter Samantha: “God trusted us with this amazing and precious little princess...His baby He loaned to us. We will fight for her and love her with everything we have. She will have the best. Please try not to feel sorry for us. We have one of the biggest honors and joys we could ever ask for: being Millie’s parents.”
Millie is very lucky to have Samantha and Justin Phillis as her parents. Please keep Millie, Sam, Justin and their extended family in your thoughts and prayers as we travel this journey together.
Maggie’s favorite Dog Treats:
(These are the ones her puppy sitter, Pat Rose, made for her)
2 cups whole wheat flour
1/2 cup oatmeal
1 Tbsp baking powder
1 cup chicken broth
1 cup peanut butter
1/4 cup water if dough seems too dry to roll out
Put all ingredients into mixer and blend together until thoroughly combined. Roll out on a lightly floured surface, about 1/4 inch thick, cut out in a bone shapes, bake at 375 degrees for 20 minutes. Bones will be soft.
I double the batch so I use a can of broth and a jar of peanut butter. I freeze them and take out as needed. Maggie gets 2 per day. I used chunky peanut butter once and she didn’t like it. She spit out the peanut bits! Enjoy our summer weather!
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New Recipe: tapioca cheese puffs
We recently attended an anniversary party of Helga and Ken Anderson and on their beautiful buffet table were these delicious little puffs of deliciousness. They were so unique I just had to have the recipe. Helga was happy to share it with me. I thought they would be so good to serve along with appetizers or just about with anything. I am anxious to try them soon. I hope that you will enjoy them too!
Pao de queijo (tapioca cheese puffs):
Place in a bowl:
1 cup milk
2 cups tapioca flour (you can find it at Rainbow Foods in downtown Blue Earth and sometimes at the health market at Hy-Vee - they can order it for you.)
1/2 tsp salt
1 cup grated parmesan cheese
Place all ingredients in a bowl and mix well. Fill mini muffin tins 1/3 full (if pan has non stick coating, you do not need to butter).
Bake at 400 degrees for 22 minutes. Ovens vary so watch them. If they start getting too dark, remove; they should be light tan. You can serve with coffee or they can take the place of buns in a meal.