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WETMAC's Photo WETMAC Posts: 6,624
3/2/12 4:32 P

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HI FOLKS.

SORRY BUT THIS IS A QUICK IN AND OUT AS I HAVE NOT TIME TODAY TO CATCH UP WITH ALL OF YOU.

RIGHT NOW I AM EXTREMELY STIFF AND SORE BECAUSE TODAY AHS BEEN ONE OF THOSE DAYS WHERE I HAVE HAD TO PUSH THROUGH AND GET THINGS DONE. IN FACT I HAVE MANAGED JUST AN HOUR WITH MARY THIS EVENING AND IT IS NOW 9.25PM. THIS MORNING I WAS UP IN PLENTY OF TIME AND AFTER BREAKFAST GOT STRAIGHT ON WITH BAKING SOME SCONES. AFTER THAT IT WAS HOUSEWORK AND SEE TO MUM. ALSO I HAD THE PREP TO DO FOR THE DINNER WHCIH WE EVENTUALLY MANAGED TO GET AT 5PM, AND NO LUNCH EITHER. TRISH DID COME DOWN EVENTUALLY AND MADE SOME MUFFINS AS WELL SO THE SCONES ARE GOING TO BE FOR MUM AND MARY. THE MNISTER CAME ROUND THIS AFTERNOON BUT STAYED LONGER THAN USUAL WHICH IS WHY WE HAD SUCH A LATE MEAL. I RECKON IT WAS TOO LATE FOR MUM AND SHE DID NOT FINISH IT. BY THE TIME I HAD DONE THE WASHING UP IT WAS TIME FOR ME TO START OVER AND GET MARY SOME SUPPER, AFTER WHCIH CAME MORE WASHING UP AND THEN SORTING MARY OUT WITH SOME ROLLS FOR TOMORRPW'S LUNCH.

ANYHOW, TOMORROW MORNING WILL BE JUST AS INSANE AS I HAVE THE EVVLES CAKES TO BAKE FOR SUNDAY AND THE NORMAL CHORES TO DO BUT I AM GOING TO M AKE SURE THAT MUM AND I EAT AT OUR NORMAL LINCH TIME SO SHE WILL AT LEAST EAT PROPERLY. I ALSO INTEND TO TRY AND GET EVERYTHING DONE REASONABLY QUICKLY SO THAT TOMORROW AFTERNOON I CAN SIT DOWN WITH MUM AND WATCH SOME TV WITH HER AS WE ACTUALLY HAVE A LOT TO CATCH UP WITH RECORDED.

SO I WILL WISH ALL OF YOU A FANTASTIC DAY AND I HOPE THAT THOSE OF YU WHO HAVE BEEN SUFFERING OF LATE ARE A LOT BETTER.

PRAYERS GO WITH YOU ALL.

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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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3/2/12 12:58 P

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THEY ALL SOUND DELICIOUS ANNA......... I'M NOW TRYING TO DO PORTION CONTROL........ NEED TO LOSE THE 5 POUNDS I PUT ON...... THANKS FOR SHARING..

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
3/2/12 8:52 A

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Black Pepper Syrup:

1 Cup water
3/4 cup sugar
1 tsp whole black peppercorns

In small sauce pan stir water & peppercorns over medium heat until sugar is dissolved. Add peppercorns and bring to a boil; remove from heat. Steep 10 minutes; strain. Transfer syrup to sealed container and refrigerate. Stir into cocktails or toss with fruit salad. Makes 1 & 1/4th cup.

Plum-delicious Steaks
4 1-inch-thick filets mignons
2 tbsp flour
2 tbsp EVOO (extra virgin olive oil)
1/4 cup chopped onion
1/4 cup ruby port
1/2 cup beef broth
3 tbsp plum jam
splash balsamic vinegar

Season steaks; dust with flour. In skillet, heat EVOO over medium high; cook steaks, 6 minutes; remove. Cook onion and port, 2 minutes. Add broth, jam and vinegar; thicken. Serves 4.

Cake Shakes
6 oz cubed pound cake, plus slices for serving
3 cups vanilla ice cream
1 & 1/2 cup whole milk

In blender, combine pound cake cubes, vanilla ice cream and milk. Blend on high until smooth, about 30 seconds. Serve with pound cake slices. Serves 4.

Recipes complimentary of "Everyday with Rachael Ray" recipe magazine, April Issue.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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WETMAC's Photo WETMAC Posts: 6,624
2/4/12 5:14 P

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FOR COLLEEN, MY CHICKEN AND LEEK POT SHEPHERD'S PIE.

THE CLASSIC RECIPE CALLS FOR A CHICKEN VELOUTE CONTAINING BUTTER AND DOUBLE CREAM. MY VERSION DOES NOT LOOK AS POSH BUT TASTES GOOD EVEN SO AND CUTS DOWN ON THE FAT AND CALORIES.

THIS SERVES 2 PEOPLE.

1 X LARGE CHICKEN BREAST (ABOUT 6 OZ)
1 X LEEK CHOPPED
CHICKEN STOCK OR STOCK CUBES
4 X LARGE POTATOES MASHED WITH OLIVE OIL
CORNFLOUR TO THICKEN (ARROWROOT IF YOU HAVE IT)

OPTIONAL EXTRAS:

MUSHROOMS
SWEETCORN

ALL YOU DO IS TO COVER THE CHICKEN BREAST WITH EITHER STOCK OR WATER WITH A STOCK CUBE IN IT AND POACH UNTIL THE MEAT IS TENDER AND FALLING APART. TAKE OUT THE BREAST AND RESERVE. INTO THE LIQUOR PUT IN THE CHOPPED LEEK AND THE OPTIONAL EXTRAS IF DESIRED. COOK UNTIL SOFT. SHRED THE CHICKEN AND ADD TO THE SOUP. THICKEN WITH SOME CORNFLOUR, (CORNSTARCH) OR ARROWROOT IF YOU HAVE IT. ADJUST SEASONING TO YOUR TASTE. IT WILL LOOK A LITTLE PALE BUT DON'T WORRY. SPLIT THE MIX INTO TWO INDIVIDUAL POTS OR A LARGER SINGLE POT. ALLOW TO COOL SLIGHTLY AND TOP WITH THE MASHED POTATO. BRUSH WITH OLIVE OIL AND PLACE INTO A HOT OVEN (180C, 350F), AND COOK UNTIL TOP STARTS TO CRISP AND TURN GOLDEN BROWN, ABOUT 20 MINUTES OR SO. SERVE IMMEDIATELY.

BON APPETITE.

FOR THE CLASSIC POT PIE:

ONCE THE CHICKEN IS COOKED AND PLACED TO ONE SIDE, ALSO RESERVE THE LIQUOR. IN A SEPERATE PAN MELT ABOUT 1 OZ BUTTER AND MIX IN SOME FOLOUR TO MAKE A ROUX. TO THIS ADD THE LIQUOR UNTIL STILL FAIRLY THICK. ADD THE REST OF THE INGREDIENTS AS BEFORE BUT JUST BEFORE SPLITTING IN TO THE POTS ADD A TABLESPOOON OF DOUBLE CREAM. ALSO, USE BUTTER IN THE MASHED POTATO INSTEAD OF OLIVE OIL AND BRUSH WITH MELTHED BUTTER BEFORE PLACING INTO THE OVEN. YOU MAY ALSO SUBSTITUE SOME OF THE LIQUOR WITH SOME DRY WHITE WINE AS WELL. AS YOU CAN SEE, THIS VERSION IS JUST LOADED WITH CALORIES BUT BOY, HAVING TASTED IT, I CAN VOUCH THAT IT IS DELICIOUS. I USE THIS MORE DECADENT VERSION FOR TREAT OCCASIONS AND SERVE IT ON A PLATE WITH SOME BOILED BABY POTATOES INSTEAD OF MASH.

IF YOU WISH, YOU CAN ALSO SERVE THE CHICKEN MIXTURE ON A PLATE WITH RICE OR PASTA AS IT WORKS EQUALLY AS WELL.

BON APPETITE.

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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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2/3/12 12:46 P

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THANKS MAC.......... I DON'T USE CELERY IN OUR SOUPS EITHER.......... I LOVE IT BUT MY SON DOESN'T........ I WOULD LOVE TO ADD CELERY TO LOTS OF OTHER THINGS...... BUT I DON'T EVEN BUY IT NOW....... I LIKE THIS KIND OF SOUP....... EASY AND DOESN'T TAKE ALL DAY..... ALTHOUGH I USE MORE THAN A CHICKEN CUBE FOR STOCK..... I USE ABOUT 4 CUPS OF STOCK AND 4 CUPS OF WATER.

THANKS COLLEEN FOR THE CUSTARD PIE.......... EASY TO DO AND IT'S SOUNDS TASTY..

THANKS ANNA FOR MOVING YOUR POST.......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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WETMAC's Photo WETMAC Posts: 6,624
2/2/12 5:09 P

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CHICKEN AND LEEK SOUP

SERVES 4.

2 WHOLE BREASTS CHICKEN
1 MEDIUM SIZED CARROT DICED
1 FRESH LEEK DICED
1 LARGE POTATO DICED
HANDFUL CHOPPED CELERY (OPTIONAL).
1 CHICKEN STOCK CUBE OR FRESH CHICKEN STOCK
1 TSPN OLIVE OIL
1 TBSPN PARSLEY, (DRIED OR FRESH)

SEAL THE CHICKEN IN THE OLIVE OIL, COVER WITH WATER AND BRING TO THE BOIL. ADD CHICKEN STOCK CUBE AND TURN DOWN TO SIMMER UNTIL COOKED THROUGH. IT SHOULD JUST ABOUT BE FALLING APART. REMOVE THE CHICKEN AND SET ASIDE. ADD ALL OTHER INGREDIENTS AND ADD TO THE LIQUOR. COOK UNTIL SOFT. SHRED THE CHICKEN AND ADD. SERVE WITH HOT CRUSTY BREAD.

NB. CELERY IS OPTIONAL. I DID NOT USE IT AS WE DO NOT LIKE IT BUT THE CLASSIC RECIPE DOES CALL FOR IT. IF YOU ARE FEELING REALLY NAUGHTY YOU CAN ALSO ADD A TBSPN OF FRESH CREAM.

EXRTEMELY LIGHT AND DOES NOT WEIGH HEAVILY ON YOUR TUMMY. BON APPETITE.

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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
1/31/12 10:28 A

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I posted in the wrong place. LOL. Have removed that post and will send it where it's suppose to go









Edited by: BUDDY_LOVE at: 2/1/2012 (18:28)
John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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JAMIEJILL2's Photo JAMIEJILL2 SparkPoints: (2,197)
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1/30/12 5:13 P

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Speedy Custard Pie

Unbaked 9" pie shell
1/2 cup sugar
1/2 tsp salt
2 1/2 cup milk, scalded
1 tsp vanilla
4 eggs slightly beaten
1/4 tsp nutmeg

Thoroughly mix eggs, sugar, salt and vanilla; slowly stir in scalded milk. Pour at once into pie shell. Dust lightly with nutmeg.

Bake in very hot oven 475 F for 5 minutes and then at 425 F for 10 minutes or untill knife inserted halfway between center and edge of pie comes out clean.

Now here is the coconut variation. Omit nutmeg and pour 1 cup of flaked coconut (this seems like a lot) into the pie shell before you pour in the hot milk mixture.

When I made this there was too much milk mixture so I wondered if I should have used less coconut. It was sure good though.

***~****~***~***~***~***
Colleen
Gluten Free and Learning to Love It
*~~~*~~~*~~~*~~~*~~~*
Some people are so poor, all they have is money.

Alberta


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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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1/30/12 11:55 A

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THANKS FOR THE RECIPES MAC AND ANNA............. WHEN I MAKE MY CHICKEN RICE SOUP.......... I DON'T USE ANY CANNED SOUP......... BROTH....... WATER...... CUT UP CHICKEN.. CARROTS.. ONIONS........ AT THE END I THROW IN SOME RICE....... TURNS OUT JUST GREAT.......... EASY TO MAKE I LET MY SIMMER ALL DAY.......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
1/30/12 10:16 A

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This is a recipe I used for Christmas. I have a HUGH 6 gallon container that has a spout on it and as luck would have it...it is Christmasy Red in color.

RED PARTY PUNCH:

2 liter bottle of Cherry Coke
1 large can Pineapple juice
1 liter bottle of Sprite.

Makes 2 gallons

combine all ingredients and serve over ice.


John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
1/30/12 10:00 A

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Hello Mac and glad to see u like the recipe.

I could have probably made the soup even lower in sodium by leaving out the cream of celery soup and making my own cream of mushroom soup but...I looked for recipes online for cream of mushroom soup and all of them were high in sodium. So I just said "what the heck, I'll make it like she did and worry about the sodium intake later." LOL.

I started making my own when the lowest sodium broth I could find was @ 200mg per 1/2 cup and a cost that was astronomical...If I remember correctly, it was around $7.00. Which is expensive over here for broth when u can get a normal broth for around $2-$3. Of course...it cost 3 times as much to make my own broth as the 200mg store bought broth. My recipe calls for 4 or 5 different veggies and a whole chicken. However...it does make around 6-8 Quarts of broth...so I guess in the long run you do get your monies worth by making your own. I didn't realize the recipe was going to make so much...I ended up going to the store to buy more canning jars to put it in. I had made a chicken broth & vegetable broth in the same day and ran out of the jars I had. Thankfully the jars were on sale @ around $10. Normally around $15-$18 (for 12 jars with lids).

It is a versatile recipe. Sometimes I'll add a mixed veggie or I'll add peas & carrots, sometimes I use a larger noodle such as a spaghetti or bowtie pasta. There is also a recipe where u add cream of mushroom soup, 1 can of milk, a package of frozen hashbrowns and a handful of shredded chedder cheese in the pot. I also saute onion and the stop light peppers (red, yellow & green), diced up in olive oil until they are not too soft but still kind of crunchy. add salt & pepper to taste (I never put the salt in because everything else has so much sodium)...put it all in a casserole dish..around an 11 X 7 dish, put a hand full of shredded cheese on top, toss in the oven @ around 350 til heated through and cheese has melted and turned a bit golden around the edge of pan. Or you can omit the cheese on top and use a cereal or cracker for a base for the topping. Melt half a stick of butter, crunch up the cereal or cracker, add to the melted butter and spread the mixture over top of dish. cook til heated through.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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WETMAC's Photo WETMAC Posts: 6,624
1/28/12 5:48 P

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ANNA, FIRST OFF THANK YOU FOR THE RECUIPE. I WILL DEFINITELY BE TRYING THIS ONE AND I DO INDEED MAKE MY OWN CHICKEN STOCK. WHAT I NORMALLY DO IS TO ACTUALLY POACH THE CHICKEN OFF FIRST ALONG WITH THE BONES ETC. WHEN POACHED I WILL PAT DRY AND JUST SAUTE FOR A LITTLE COLOUR. THE LIQUOR I WILL STRAIN AND USE THAT. ALSO I OWULD NOT USE CANNED SOUPS EITHER BUT WOULD RATHER SUE SOME OF THE CHICKEN LIQUOR THICKENED WITH ARROWROOT. I WOULD USE LEEKS INSTEAD OF CELERY AS WELL AS WE DO NOT LIKE THE STUFF. SUCH A VERSATILE RECIPE THOUGH AND IT COULD BE USED AS A BASE FOR OTHER DISHES. BRILLIANT. AS FOR GOLDEN SYRUP, I THINK THE NEAREST YOU WOULD GET IN THE US IS LIGHT SYRUP OR MOLASSES. HOPE THAT HELPS.

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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
1/28/12 4:22 P

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Both of those recipes sound good MAC, but pray tell me, what is Golden Syrup? Now...we have a white syrup and a dark syrup that, as a child, we used for pancakes (I preferred the dark) and mom would use it when making pudding. She made a chocolate Gravy that was to die for. And as much sugar, fat, carbs and all that other stuff that is not too good for us...I'm surprised all of us are still alive, LOL. My mom was a southerner and everything was either breaded or fried. Sometimes both. Bread it, then fry it. Heck...I had breaded & fried fruit,fried bananas, fried cookies, fried biscuits with powder sugar topping, fried fruit pies,...mom was making them long before restaurants and fairs ever thought of them. ROFL.

Anyways...on to the recipe. This is one of my MILs recipes.

Chicken noodle soup
1 can cream of chicken soup
1 can cream of celery soup
4 cups low sodium (home made for low sodium) chicken broth (or can use store bought)
2 cans milk
2 cans water
4 packages Maruchan Ramen Noodles (save 2 seasoning package Do what u want with the other pckgs, I just threw them away)
1 large can or 3-4 small cans shredded chicken (or can be chuncky chicken...I fried 4 chicken breasts with breast bone and then de-boned the 3 or them myself and shredded the chicken...trying to make it lower in sodium)

While your chicken is frying, add all ingredients to a stew pot, except the noodles. When the chicken is done frying (180 degrees farenheit), add the noodles to the soup pot and debone &/or open the cans of chicken and add it to the pot as you go. Let the noodles get to the texture you want and then it's done. If you use canned chicken, add the juices that comes in the can to the pot also.

The longest time was in frying the chicken...the rest of it was easy-peasy and only took a few minutes to toss it in the pan.

You may need to add more water or milk if it is too thick to your liking.

if you don't make your own stock, store bought will add another 500 to 600mg sodium to an already high sodium dish. I ate my MILs only because I didn't want to be rude...and it was delicious but man oh man...the next day I woke up so full of fluid I almost couldn't breath! Thankfully that didn't happen to me the way I doctored up her recipe. In fact, I didn't wake up feeling puffy at all. Didn't lose any weight but didn't gain any either. :)

Anna


John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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1/23/12 12:49 P

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THANKS MAC.......... THEY SOUND GOOD.......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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WETMAC's Photo WETMAC Posts: 6,624
1/20/12 4:34 P

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I PROMISED THIS ONE A WEEK AGO. FINALLY REMEMEBRED TO POST IT.

DROPPED SCONES OR SCOTCH PANCAKES.

1/2LB ALL PURPOSE FLOUR
1/2 TSPN SALT
1 OZ SUGAR OR SYRUP
1/2 TSPN BAKING SODA
1/2 TSPN CREAM OF TARTAR
1 EGG
MILK TO MIX

HEAT GRIDDLE
MEASURE AND MIX DRY IMGREDIWNTS. (I ALWAYS SEIVE MY FLOUR BUT THIS IS OPTIONAL)
BEAT EGG LIGHTLY AND ADD
MIX TO CONSISTENCY OF THICK CREAM WITH MILK
DROP BY SPOONFUL ON TO HOT GRIDDLE
TURN WHEN BROWN
SERVE IMMEDIATELY. THEY CAN BE EATEN COLD BUT MUCH NICER WHEN WARM AND SPREAD WITH BUTTER AND JAM.

BON APPETITE!

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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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12/10/11 12:16 P

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THIS SOUNDS GREAT..........THANKS FOR SHARING IT WITH US MAC..

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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WETMAC's Photo WETMAC Posts: 6,624
12/9/11 2:39 P

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VINAIGRETTE RECIPE.

INGREDIENTS:

2 TBPN GOLDEN SYRUP
I TBPN WHOLE GRAIN MUSTARD
1/2 TBPN MINT SAUCE
1/2 PINT WHITE WINE VINEGAR
1/2 PINT OLIVE OIL

SIMPLY MIX ALL INGREDIENTS TOGETHER AND BOTTLE.

ENJOY.

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Edited by: WETMAC at: 12/11/2011 (08:27)
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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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11/11/11 4:38 P

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HI ANNA.............I DID CATCH YOUR POST YESTERDAY.......... IT WAS GOOD TO SEE YOU...... BUT SO SORRY YOUR FEELING NOT SO GREAT...... HOPE THE UP IN THE MED'S DOES SOMETHING FOR YOU.........

OOH THIS SWEET POTATO CASSEROLE SOUNDS DELICIOUS.......... I HAVE NEVER MADE ONE........ ACTUALLY I HAVE NEVER TRIED SWEET POTATOES....... I GUESS I SHOULD HAVE THEM ON MY LIST AND GIVE THEM A TRY ONE DAY.......... IT SOUNDS LIKE YOUR GOING TO HAVE A BIG MEAL FOR YOUR THANKSGIVING........ OURS IS OVER HERE IN CANADA....... SO NOW IT'S ONTO CHRISTMAS FOR ME.....

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
11/11/11 4:16 P

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Hi Sherry...I post in chat on the same day I replied to your post in here, however I didn't see it when I was just in there. Hum. Have to go back and look again. I know it was there when I finished up the post because i had to go back and do an edit (or at least I think I did, LOL).

Anyways...here is one of the things I'm making for turkey day.

SWEET POTATO CASSEROLE

CRUST MIXTURE
1 C. brown sugar
1/3 C flour
1 C chopped pecans
1/3 stick butter, melted

SWEET POTATO MIXTURE
3 C mashed sweet potatoes
1 C sugar
1/2 tsp salt
1 tsp vanilla
2 eggs, well beaten
1 stick (1/2 C) butter, softened

1. Preheat oven to 350F. In a mixing bowl, combine the ingred for the crust mixture using a spoon or your gloved hands. set aside.

2. Using a stand mixer with the beater attachment on medium speed, whip the potaotes for about 2 minutes. Add the rest of the ingredients one at a time, in order, mixing until each is fully incorporated and ensuring that the eggs are well beaten before you add them. Continue mixing until you reach the desired smoothness.

3. Butter a shallow 11 x 17-inch bgaking dish and pour the sweet potato mixture into it. Sprinkle the surface evently with the crust mixture.

4. Bake for 30 minutes. Allow to set at least 30 min before serving.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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11/10/11 1:20 P

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HI ANNA........... I HAVEN'T SEEN YOU AROUND LATELY......... HOPE EVERYTHING IS OKAY...... YOU DO A LOT OF SPECIAL TREATS FOR YOUR DOGS...... I WISH I HAD MORE TIME TO BAKE FOR CHRISTMAS...... BUT I'M GOING TO GET STARTED SOON.... I HAVE ALL MY CHRISTMAS DECORATIONS UPSTAIRS NOW..... SO I CAN PUT A LITTLE UP EACH DAY...... HOPE TO SEE YOU OVER AT THE CHAT...

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
11/10/11 1:10 P

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Yes, Dog treats! I actually have a recipe book where you can cook your dogs wholesome meals without all the additives. It also has a section on treats. Since I already had all the stuff to make it...I did just that, instead of going to the store and buying their usual beggin' strips or dog biscuits. The only bad thing about it is...it makes so much and the recipe said they only keep for a week...I ended up giving most of them away to my neighbor who has a hugh german shepard dog. I don't give my dogs treats every day because it upsets their gastroinstinal system and gives them the hershy trots or they barf it up. and it doesn't seem to matter what type of treats I give them...they all affect them the same way. I guess maybe because they're such small dogs. IDK?

As soon as I get industrius, I have a frozen treat I want to try out on them. They love ice cubes so I'm sure they will like this even better. It has juice, yogurt and some type of fruit...I forget which.

anna

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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DOG TREATS???.............. WELL I GUESS IF YOU HAVE DOGS IT WOULD BE CHEAPER TO MAKE THEIR TREATS....... BUT WITH WHAT'S IN THE RECIPE YOU POSTED.... I'M SURE THEY WILL LOVE THEM..

I MADE TWO CRANBERRY LOAFS TODAY......... I MAKE MINE FROM SCRATCH...... AND IT'S JUST AS EASY AS THOSE STORE BOUGHT ONES THAT HAVE THE MIX ALREADY.... ALSO DID TWO BANANA PUMPKIN LOAFS........ NOW I'M GOING TO MAKE SOME SQUARES NEXT TIME I'M BAKING......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
10/21/11 2:24 P

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Todays recipe is for Dog treats. I am in the process of baking them right now so will let you know in abour 45 min if the dogs like them or not.

2 eggs (well beaten)
1 C milk (I used powdered milk)
1/2 C water
10 TBSP bacon grease
5 cups whole wheat flour

preheat oven to 350 degrees.
beat the eggs. Stir in water, bacon fat and milk until everything is well blended.
Slowly stir in the whole wheat flour until you have a nice, stiff dough
Using your hands, roll peices of dough into 2" balls, place on lightly greased cookie sheet & bake 35-40 min.

(i used the whisk until it got too thick to manage and then used a wooden spoon. @ about the 4th & 5th cups of flour, I used my hands). I have the first batch in the oven now...after they cool, I'll give the dogs one and see what they think. They're all pretty picky about their treats so we'll see how they react. LOL

I'll get back with ya when they're done and cooled off.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
10/21/11 2:17 P

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Hi Sherry ~I made the Applesauce Pecan bread yesterday and let me tell ya...I wasn't too impressed. I"m not sure if my yeast was too old (I forgot how you're suppose to 'test' it)...or if it was too much flour? It was dry and didn't bake well. Half of it was raw and the other half was dry & crumbly. It didn't rise very good so I suspect it was the yeast.

The stores still aren't selling whole cranberries yet but my sister had a bag in her freezer and she gave it to me. the cranberry bread mix turned out good. but of course, it was a store bought mix so not really too much damage I could do to it. LOL.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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10/15/11 12:35 P

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THE APPLESAUCE PECAN BREAD SOUNDS GOOD ANNA....... I LIKE MAKING LOAFS..... I JUST BOUGHT SOME FROZEN CRANBERRIES FOR A LOAF I WANT TO MAKE FOR CHRISTMAS........ I LOVE CRANBERRIES IN COOKIES OR A LOAF BUT DON'T EAT THEM WITH TURKEY...... I HAVE THOSE MINITURE LOAF PANS..... AND ONE REGULAR RECIPE MAKES 3 OR 4 OF THEM... THE FREEZE SO GOOD.. ONLY THING MY SON CAN EAT ONE OF THOSE SMALL LOAFS IN TWO SITTINGS.. THANKS FOR THE RECIPES..

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
10/15/11 8:31 A

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The Kansas Fruit Biscuits were a hit. They lasted all of about 20 minutes. LOL.

Here is a recipe I'm going to try next week sometime.

APPLESAUCE PECAN BREAD

2 & 1/4 tsp active dry yeast
1 cup warm water (105 degrees farenheit to 115)
2.5 cups whole wheat flour
2 cups hard white whole wheat flour
2 tsp salt
1 cup applesauce
3 tbsp oil
1 cup buttermilk
3/4 cup pecans, chopped
In a small bowl, sprinkle the yeast over the warm water, and stir until the yeast is dissolved, then let stand until the yeast begins to foam, about 5 minutes. In a large bowl, whisk together the whole wheat flour and 1.5 cups of the hard white flour with the salt, and form a well in the middle. Combine the applesauce and oil in a small saucepan and warm over low heat, then stir in the buttermilk. Pour this mixture and the yeast into the well in the flour and stir to incorportate. Add remaining flour as needed. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 to 15 minutes. Knead in the pecans. Lightly oil a large bowl, place the dough inside, turning it over in the oil, and cover with a clean dish towel. Let the dough rise in a warm place for 90 minutes. Punch the dough down and shape into a round. Allow to rise for again 50 minutes. At this point, the dough, wihen pressed with a finger, should dent rather than fill back in. Lightly oil two 8 X 4-inch loaf pans. divide the dough in two and press into the prepared loaf pans. Allow to rise again, another 30 minutes. Preheat the oven to 350. Bake for 55 minutes, or until lightly browned, remove from the pans, and cool on a wire rack.

Today I'm making a cranberry bread from a boxed mix. It calls for whole cranberries which I don't have & havn't seen them in the stores yet..so am going to substitute canned whole cranberry sauce. Hopefully it won't make a difference. what i"m afraid of...it will be too moist and won't bake properly...but i guess time will tell. LOL. Will fix it after I get off here.



John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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LOULOUBELLE2's Photo LOULOUBELLE2 Posts: 9,449
10/14/11 11:39 A

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Recipe sounds interesting, will have to try them this weekend. Kind of sounds like the "Hot Cross Buns" that appear around Easter time.

By putting God first in our life, we can all achieve great things.

A smile is one of the greatest gifts you can give, even to yourself.



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10/13/11 4:17 P

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I MAKE BISCUITS A LOT AROUND HERE........ THESE SOUND GREAT........ I WILL GIVE THEM A TRY NEXT TIME I'M BAKING.......... THANKS FOR THE RECIPE ANNA.. emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
10/12/11 8:12 P

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Having a different g/kid staying this w/e. So am going to make this recipe for him. He's our bread eater so he should enjoy these. I know hubby will...he loves biscuits, any kind, it doesn't really matter to him. I've never made them before so hopefully they turn out ok. sorry...I don't have the nutritional info on them and didn't feel like putting in @ SP recipes'. I'm just too exhausted, plus I got my belly full of chinese food so I'm gonna get comfy in the bed and work on a cross stitch pattern.

Kansas Fruit Biscuits

2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
3 tbsp chilled vegetable shortening
3/4 cup whole milk
2 tbsp butter, melted
2 tbsp firmly packed light brown sugar
1/2 tsp ground cinnamon
1/2 cup finely chopped dark raisins

1. Preheat oven to 425. Grease a baking sheet and set aside.
2. In large mixing bowl, whisk together the flour, baking powder, and salt. Add the shortening and cut it in with a pastry cutter till the mixture is mealy. Add the milk and stir with a fork till a soft ball of dough forms.
3. Transfer the dough to a lightly floured work surface and knead 8 times. Pat out the dough 1/2 inch thick, brush half of the dough with the melted butter, and top the buttered half with the brown sugar, cinnamon and finally, the raisins. Fold the other half over the top, press down slightly, pinch the edges together, and cut our rounds with a 2.5 inch biscuit cutter.
4. Arrange the rounds on a the prepared baking sheet about 1 inch apart, and bake in center of the oven till golden about 12 min. Serve hot or at room temperature.

Edited by: BUDDY_LOVE at: 10/12/2011 (20:15)
John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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10/11/11 1:02 P

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THANKS FOR THE RECIPE ANNA....... IT SOUNDS SOOOOO GOOOOOD...... I LOVE CREAM CHEESE.... AND WITH ALL THE OTHER STUFF IN THERE........ THIS WOULD BE LIKE A NO NO.... BUT IT'S LOW IN CALORIES....... THE FAT AND SODIUM ARE PRETTY GOOD LEVELS TOO.

THAT IS A NICE DREAM FOR SURE....... BUT I HEAR YOU ON NOT BEING ABLE TO TAKE CARE OF IT...... WE USE TO OWN A BIG PLANT NURSERY...... AND ONCE MY MOM GOT OLDER SHE HAD TO SELL AFTER MY DAD DIED..... BUT I HAD ALWAYS HOPED TO TAKE IT OVER...... BUT THAT IS SOMETHING LIKE YOU...... I COULD NEVER TAKE CARE OF NOW THAT I HAVE THIS DISABILITY..... BUT WE CAN STILL DREAM...

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
10/11/11 7:42 A

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The Punch was actually very good. I was expecting it to be sugary sweet but it wasn't too bad. I used a 4oz juice glass so didn't drink much of it but the 2 boys finished off half of it over the w/e. I bottled the rest up in a milk jug and sent it home with them. they ended up with not quite a gallon of it left.

Here is a recipe from TOH (Taste of Home) that I tried out a while back. It was very good!

POACHED PEACHES WITH CREAM CHEESE FILLING

4 Cups water
1 cup sugar
1 tsp Vanilla extract
1/4 tsp ground cinnamon
2 medium peaches
3 oz reduced-fat cream cheese
2 tbsp confectioners sugar
2 tbsp miniature semisweet chocoate chips
1 tbsp orange juice
additional ground cinnamon

1. In a large saucepan, combine the water, sugar, vanilla and cinnamon; add peaches. Bring to a boil. Reduce heat; cover and simmer for 10-15 min or until peaches are tender. Remove peaches with a slotted spoon; cool to room temperature. discard cooking liquid. Halve, pit & peel peaches; refrigerate until chilled.

2. In a small bowl, beat the cream cheese, confectioners' sugar, chocolate chips and orange juice until blended. Pipe or spoon into peach halves. Sprinkle with additional cinnamon.

Nutrition Facts:
1 stuffed Peach half equals 135 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 91 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g progtein.

DIABETIC EXCHANGE: 1 starch, 1 fat, 1/2 fruit.

Enjoy! I sure did.

@ Sherry....I wish we could afford to fix up grandmas' place and live there, make it a working farm again...but it needs sooo much work. There's no way we could afford to get everything done that needs done. Plus...I just don't think between hubby and my aches & pains, that we could take care of a working farm properly. It's just a fanciful dream of mine. I would love for my grandkids to have some of the same memories that I do but unfortunately, that's not to be.


Edited by: BUDDY_LOVE at: 10/11/2011 (07:43)
John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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10/10/11 5:53 P

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WOW UNDER 500 CALORIES........ SOUNDS DELICIOUS....... THANKS LOUANNE... emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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LOULOUBELLE2's Photo LOULOUBELLE2 Posts: 9,449
10/10/11 2:06 P

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Here's a new recipe that I tried yesterday and it was absolutely delicious. A Zucchini Casserole by Sparks member STEPHANIEMEYOR. It helped me use up some garden Zucchini and Tomatoes that I still have left. The recipe called for 1 C. of Cream, I used 2%Milk and it was even healthier. Pair it with a serving of Pork Roast and "walla" a awesome dinner for under 500 calories and yummy to.

By putting God first in our life, we can all achieve great things.

A smile is one of the greatest gifts you can give, even to yourself.



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9/30/11 11:46 A

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YOU HAVE SOME WONDERFUL MEMORIES OF YOU CHILDHOOD WITH GRANDMA AND GRANDPA ANNA..... THOSE WERE THE DAYS FOR SURE..... BACK IN THE DAY PEOPLE WORKED VERY HARD.... AND NOW A DAYS WE HAVE EVERYTHING TO WORK FOR US.....

I'M SURE THE KIDS WILL LOVE THIS RED PARTY PUNCH........ IT SOUNDS GOOD.... YOU COULD GET ALL THE INGREDIENT'S SUGAR FREE ALSO......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
9/30/11 7:27 A

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Hello Sherry ~ My grandma & grandpa lived on an 300 acre farm, however, most of it was timber. They did have quite a large garden and also grew watermelon, canteloupe and cotton....they had several fences loaded with wine grapes and peanuts. Their farm made some of the best childhood memories I have & can remember. Most of the produce was loaded into a wagon or the back of grandpas truck and taken to be sold up on the highway leading out of town. after all, it was only them 2 by the time me & my brothers and sisters came along so they didn't really need much. She made wine out of the berries & would make the peanuts ready for sale by blanching them and then she would spend days baking them in a low burning (wood burning) stove with salt and other seasonings and then she would take those and a lot of the canned meat products to the flour & seed mill and they would sell them for her. grandpa also made his own molasses & maple syrup and would take that also to the mill. I always dreaded the trip back home because the car would be loaded down with grandma & grandpa's goodies! and since I had to sit in the back end of the station wagon with the dog...it meant I was loaded down. LOL. me and the poor dog barely had room to stretch our legs out let alone make ourself comfortable for the long 13 hr drive. Grandpa & Uncle bill butchered their own meat, they would drain the blood into milking buckets & make fishing bait & sell that on the roadside too. They would cure the cow & pig meat in a smoke house or they would cure it using salt. It was how they made 'spending' money. Grandpa did work for the forrestry dept but I don't think it paid well.

Am having 2 of the grandkids this w/e...this is what I'm gonna fix for them as a special treat:

RED PARTY PUNCH:

(2) 1 liter bottle of Cherry Coke
1 large can Pineapple juice
1 liter bottle of Sprite

Mix all together & chill. Makes 2 gallon.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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9/27/11 3:30 P

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IT SOUNDS LIKE YOUR GRANDMA DID LOTS OF DIFFERENT MEATS ANNA...... I DON'T KNOW ABOUT EATING SNAKE OR SQUIRREL..... BUT I DO LIKE THE BUTTERMILK IDEA........ AND I WILL BE GIVING IT A TRY........... THANKS FOR THE COOKIE RECIPE......

COLLEEN............. I DON'T SEE WHY THE SALT WAY WOULDN'T WORK EITHER.......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
9/27/11 2:57 P

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Gonna make another batch of the Ginger Spice cookies today. Grandkids will be coming over this evening to pick up Lilly's craft supplies to make her spider so I'll send some home with them.

Heat oven to 350

1 Cup sugar
1/3 cup margarine or butter, softened (I used crisco butter flavored shortening)
1/4 cup molasses
1 egg
1 & 3/4 cups all purpose flour
1/3 cup whole wheat flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves (ground)
3 tbsp sugar

In large bowl, beat 1 cup sugar, margarine, molasses and egg until light & fluffy. Add all purpose flour, whole wheat flour, baking soda, cinnamon, ginger and cloves; mix well. shape dough into 1-inch balls & dip half in 3 tbsp sugar. Place sugar side up 2 inches apart on ungreased cookie sheets. Bake for 6-8 minutes or until cookies are set & begin to crack. Cool 1 min; remove from cookie sheets.

4 dozen cookies:
Per Cookie:
calories 45
protein 1
carohydrate 8
fat 1
cholesterol 4
sodium 55
potassium 25
thiamine 2%

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
9/27/11 2:51 P

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very true Sherry...Buttermilk would be an expensive way to brine meat these days. I only know about it because my grandmother use to do it. Of course...they had cows so it was nothing for her to make her own buttermilk by the 3 gallon jug and use the whole thing to brine half a dozen cut up chickens. and then she would can the chicken, just as it was (buttermilk & all) and when winter came...all she had to do was go down to the root cellar and grab a jar of it. She would then soak it in water for half a day or so and then bread it & fry it. Best tasting chicken I ever had! she would do squirrel, deer, snake, fish, coon, possum...any kind of meat grandpa & uncle Bill would bring home...she would brine it with buttermilk & can it.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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JAMIEJILL2's Photo JAMIEJILL2 SparkPoints: (2,197)
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9/27/11 1:33 P

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Sherry--I am not sure about trying the salt tenderizing with pork because I've only just learned about it myself. I don't see why it wouldn't though.

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Colleen
Gluten Free and Learning to Love It
*~~~*~~~*~~~*~~~*~~~*
Some people are so poor, all they have is money.

Alberta


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9/26/11 5:09 P

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THANKS ANNA........... I HAVE NEVER HEARD OF THIS......... AND I LOVE BUTTER MILK..... BUT EVEN MILK AND LEMON JUICE IS NOT GOING TO BE CHEAP TO COVER THE CHICKEN....... BUT IT IS SOMETHING I WANT TO TRY..... I JUST MADE PORK CHOPS TODAY..... AND NOW I WISH I WOULD HAVE READ THIS EARLIER..... BECAUSE I WOULD HAVE TRIED IT.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
9/26/11 5:04 P

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@ sherry & Ann...

You can also brine meat with buttermilk. Chicken is especially good that way. Makes it really juicy & tender. Just put it in a deep pan or bowl, cover it with buttermilk & refrigerate it for 24 hrs. rince it off...cook it just like it is or add whatever spices you want. If the chicken 'floats' on top of the buttermilk...lay a place smaller than the bowl on top of the meat and it will keep it sunken down into the buttermilk or you can invert a pan lid and do it that way.

No buttermilk you say? use regular milk and add 1tsp vinegar or lemon juice per 1 cup of milk. Let it sit on the cabinet for about 10 min and wahlah...you now have buttermilk (or actually, sour milk, but it's basically the same thing.)



Edited by: BUDDY_LOVE at: 9/26/2011 (17:05)
John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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9/26/11 3:02 P

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THE SALT WAY SOUNDS MUCH EASIER COLLEEN.. THEN DOING A BRINE...... BUT IT HAS TO BE A COURSE SALT......... SO I WILL PICK SOME UP TOMORROW WHEN I'M SHOPPING...... CAN YOU DO THIS WITH ANY OTHER MEATS LIKE PORK?

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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9/26/11 2:31 P

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ANNA--YOUR CHICKEN RECIPE SOUNDS REALLY GOOD, I AM GOING TO TRY IT WITH THE MRS DASH I HAVE SITTING UNUSED IN MY CUPBOARD.

SHERRY---YOU WILL LOVE BRINED CHICKEN. I TRIED SALT TENDERISING A CHEAP CUT OF BEEF AND THAT WAS REALLY GOOD TOO. JUST SPRINKLE YOUR CHEAPER, BUT WELL MARBLED STEAK WITH COARSE OR KOSHER SALT. NO, SPRINKLE IS NOT THE RIGHT WORD, POUR ON LIBERALLY. LET IT SIT FOR AN HOUR AND A HALF, WASH THE SALT OFF THOROUGHLY, AND PAT IT REALLY DRY. GRILL. MMM

***~****~***~***~***~***
Colleen
Gluten Free and Learning to Love It
*~~~*~~~*~~~*~~~*~~~*
Some people are so poor, all they have is money.

Alberta


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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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9/26/11 11:58 A

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YES ANNA WE DO GET MRS DASH HERE........ I ALSO DID A CHICKEN......... IT WAS A WHOLE ONE......... I DID A DRY RUB WITH SPICES....... COOKED IT IN THE OVEN....... FOR ABOUT 45 MINS..... THEN TOOK THE FOIL OFF AND LET IT COOK ANOTHER 10 OR 15... IT CAME OUT JUICY..... NEXT TIME I DO CHICKEN...... I'M GOING TO TRY AND BRINE IT.... I'VE HEARD LOTS ABOUT DOING IT LIKE THAT....... AND I GUESS IT TURNS OUT GREAT..... BUT THAT WOULD BE FAR TOO MUCH SODIUM FOR YOU........ CAUSE THE BRINE IS FULL OF SALT..

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
9/25/11 10:34 P

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@ Sherry ~ Walmart should have the quinoa. It is where I bought mihe.

I made a simple chicken recipe today. However...I know a lot of you don't get the Mrs Dash brand in your part of the country. You could probably find a similar seasoning locally.

I took 4 chicken backs and sprinkled Mrs Dash Cajun Tropical seasoning on it , covered it with foil and baked it in the oven @ 350 for 40 min. I removed the foil and baked it another 30 min so the chicken would have a nice 'crunch' on the outside (skinless/boneless chicken)...I then microwaved a pre-packaged rice dish and it was so yummy!. The chicken dish was low in sodium however the rice dish wasn't. 730gms for 1 cup. I had half a cup.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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9/24/11 5:55 P

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THANKS COLLEEN........... I HAVE HEARD OF THIS QUINOA........ I'M ON THIS COOKING TEAM HERE AND SO MANY PEOPLE EAT IT........ I HAVE NEVER TRIED...... BUT NOW I KNOW WHAT TO DO WITH IT IF I DO BUY SOME.......... NOT SURE I WILL FIND IT AROUND HERE......... WE DON'T HAVE MANY GROCERY STORES........ WALMART AND EXTRA FRILLS...... THAT'S IT......... BUT I HAVE BEEN WANTING TO TRY THIS....... SO I PUT IT ON MY LIST FOR GROCERY DAY.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


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JAMIEJILL2's Photo JAMIEJILL2 SparkPoints: (2,197)
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9/24/11 5:46 P

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MY NEW FAVORITE FOOD IS QUINOA. OKAY SO NOW YOU ALL HAVE TO FIND SOME, ITS A TINY TASTY LITTLE GRAIN THAT YOU COOK PRETTY MUCH LIKE RICE. I RINSE THE GRAINS FIRST TO WASH A BITTER TASTING OIL OFF.

PUT ABOUT 1 CUP OF QUINOA IN A SMALL SAUCEPAN WITH ABOUT 1 1/2 CUPS OF WATER, BRING TO A BOIL AND COVER. LET SIMMER FOR ABOUT 20 MINUTES OR UNTIL THE WATER IS ABSORBED. EAT THIS WITH YOUR STIRFRIES ETC.

ONE THING I LIKE TO DO IS MIX COOKED QUINOA WITH SOME BLACK BEANS, CHEESE CUBES AND SALSA. THIS MAKES A VERY TASTY HIGH PROTEIN SALAD.

ANOTHER THING I DO IS REPLACE THE WATER WITH CHICKEN BROTH, ADD A PUREED TOMATO, SOME SAUTEED ONION, SALT, 1/2 TSP CUMIN, GARLIC POWDER, AND A BIT OF CHILI POWDER. THIS MAKES A LOVELY MEXICAN FLAVORED DISH. IN ITS ORIGINAL FORM I WOULD HAVE USED TINY ALPHABET PASTA BUT I AM OFF WHEAT. THIS IS CALLED SOPA MEANING SOUP IN SPANISH.

***~****~***~***~***~***
Colleen
Gluten Free and Learning to Love It
*~~~*~~~*~~~*~~~*~~~*
Some people are so poor, all they have is money.

Alberta


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SHERRY666's Photo SHERRY666 SparkPoints: (301,528)
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9/23/11 6:26 P

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THESE BEANS SOUND GREAT ANNA......... I LIKE HOT FOOD......... SO WOULD USE THE CHILIS IN MINE.......... THANKS FOR POSTING THIS..

I MADE THIS THREAD A STICKY......... SO HOPING WE GET SOME MORE PPL IN HERE..... PLUS EVERYONE POST ANY RECIPE YOU HAVE AND WANT TO SHARE.......

ANN THOSE COOKIES SOUND GOOD..... AND THEY WOULD BE PRETTY BIG..... BUT YOU HAVE A GOOD IDEA TO FREEZE THE DOUGH..... THEN ONLY COOK A FEW....... DON'T KNOW IF I COULD DO THAT...... emoticon

Edited by: SHERRY666 at: 9/23/2011 (18:29)
IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥.*)♥ -::- ♥~**♥~.* ) ♥
♥ SHERRE.♥*)♥
.* )♥ .*) ♥-::- ♥.*)


 current weight: 146.0 
 
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JIMANNMOSS's Photo JIMANNMOSS SparkPoints: (16,675)
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9/23/11 5:35 P

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Beans sound good, must try-very good source of protein.
What I do to avoid eating all the cookies--Make a very large batch-no less than 3 dozen-scoop with a med Ice Cream scoop, leveling one side against the bowl-put all on cookie sheets and freeze the dough-every few days we bake 4 cookies in the toaster oven. This doesn't work if you eat cookie dough but I no longer eat anything with raw eggs-afraid of sammanella(SP) poisoning.

Forward, Slow but sure. Like the turtle, Never to look back.


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BUDDY_LOVE's Photo BUDDY_LOVE Posts: 675
9/23/11 5:21 P

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MEXICAN BLACK BEANS:

2 cups dried black beans, soaked overnight
6 cups water
1 large onion, diced
2 chipotle chilis
1 dried ancho chile
1 green bell pepper, diced
1-2 green chilis, diced
2 garlic cloves
1 tsp ground cumin
1 cup tomato puree
salt & pepper
1/4 cup chopped fresh cilantro (optional)

Drain the beans. Combine in a large pot with the water, onion, and chipotle and ancho chilis. Bring to a boil, then reduce the heat and simmer, partially covered, until just tender, about 1 hour. Add the bell pepper, green chilis, garlic, cumin, tomato puree, salt & pepper. Discard the dried chilis for a milder flavor, or chop the chilis and return to the pot for a hotter flavor. Taste and adjust the seasonings. Stir in the cilantro if using.

Makes 6 servings:
Calories: 267
Protein: 16
Fat: 1
Fiber: 12
Sodium: 45

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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