Peanut Butter Protein Balls

It's cookie exchange season, and though I haven't been invited to any, I thought I'd share this no bake recipe I saw on another forum for those of you who are!

3/4 cup peanut butter 1/4 cup honey 1 scoop chocolate or vanilla protein powder 1/2 cup raw oats Mix all ingredients together in a bowl and form into small 1" balls. Place in the fridge for a few hours and then enjoy.


Assuming that the amount will serve a dozen people, each serving contains


307 calories
57 carbs
8 fat
6 protein
6 cholesterol
49 potassium

Paprika IS Good!

I was doing a little research on potassium the other day, and I noticed that Paprika is on the list of high potassium foods!  I knew paprika added color and flavor to food, but had no idea it added nutritional value!

Cottage Cheese Pancakes

I saw this recipe for pancakes on a fitness website, and decided it was one I wanted to try.    


"If you love pancakes and want a healthy high protein version, try this. 

1/2 cup oats 
1/2 cup low fat cottage cheese 
4 egg whites 
Dash of vanilla essence 
1/4 tsp nutmeg 
1/4 tsp cinnamon 

Blend contents in a food processor 
Cook as per normal pancakes 

I add berries or have them with xylitol and lemon. 
Around 300 cals and over 30 gms protein 
I've seen this recipe on here before......making sure people get this recipe to enjoy!"

Oatmeal With Cinnamon Apples

I saw this recipe on mfp a few minutes ago.  My husband LOVES apple pancakes.  While this isn't an apple pancake, I look forward to making this for him.


Oatmeal With Cinnamon Apples
1/3Cup Oatmeal (Old Fashioned) --- @ 100 Calories 
1/3 Cup Non Fat Milk -- @ 30 Calories 
A little less than 1/3 Cup Water 
1 small/medium Gala Apple (Cut into small squares) -- @ 80 Calories 
2-3 Tbsp of Splenda Sweetner (to taste) 
1-2 tsp of Cinnamon 

Cook your Oatmeal per the directions. While it is cooking cut up your apple and place the cubes in a bowl and microwave for 2.5 minutes on high - this will cook them and make them tender. Then add your Splenda and Cinnamon to the apples mix well and cook in the microwave for another 20-30 seconds on high. This should result in a nice tender apple in a tasty cinnamon sauce. 

Crock Pot Cabbage Casserole

I just saw this recipe on a forum, and it reminded me of one I already had.  This one uses brown rice, which I think is a good itdea.


Lazy Cabbage Roll Casserole

1 green cabbage (about 1.5 lbs) 
1 lb lean ground beef (I used sirloin) 
1 cup long grain brown rice, uncooked 
28 oz can tomato sauce, divided 
1 tsp thyme 
salt & pepper to taste 

This will work in a 4-quart crock pot. 

Cut the cabbage in half (then in quarters to cut the core out easily). Cut one half into roughly 1" pieces and break up the layers a bit as you place them in the bottom of the crock pot. If desired, salt the cabbage a bit and toss to mix. 

In a mixing bowl, combine the rice, ground beef, about 1 cup of tomato sauce, thyme, salt & pepper. Press into a layer on top of the cabbage in the crock pot. 

Cut the remaining half head of cabbage like the first half and salt (if desired), placing it on top of the meat/rice layer. 

Top with remaining tomato sauce (try to cover all the cabbage a bit). 

Cook on low 8-10 hours. 

Makes 4 very generous servings. 

Cal: 532 
Fat: 21 g 
Sodium: 1251 (without added salt) 
Carbs: 58g 
Fiber: 10g 
Sugars: 13.5g 
Protein: 31g 

Three Bean Salad

My mom used to make a three bean salad that was a favorite around the house.  A friend asked me to bring the recipe, and since I was typing it out anyway, I thought I'd share it over here, too!

Three Bean Salad

Salad

2 cans of yellow beans, drained

2 cans of green beans, drained

2 cans of kidney beans, drained

1 red and / or green pepper, cleaned, rinsed, and sliced

1 red onion, sliced and salted (Mom used a regular Vidalia onion, but I think a red one is prettier)

Place above ingredients in a bowl and mix together.

Dressing (or "juice" as Mom called it)

2 cups of sugar (I use Splenda™ instead so it is more diabetic friendly)

2 cups of apple cider vinegar

2 cups of water

2 capfulls  of extra virgin olive oil (Mom used Vegetable oil, but I prefer olive oil)

Mix the above ingredients well in a bowl.   Taste and add more Splenda™ if it isn't sweet enough for you.  Pour over the bean mixture.  Place in the refrigerator and let it marinate for at least six hours.

Macaroni (Not) and Cheese (Sort of)

Miss me?  Yeah, me too!  What I mean is, yes, I miss you too...

I was looking over the blog this morning, when I realized that I never shared with you the recipe for what was my favorite food as a child.  My mother called it "Macaroni and Cheese".   Stop laughing.   She did not use macaroni noodles, nor cheddar cheese.  She used kluski noodles, butter, and cottage cheese.

Boil the noodles according to directions and drain.

Melt the butter in a pan in the oven at 350 degrees.  Remove from the oven.  Stir the drained noodles around in the butter.

Pour cottage cheese over the noodles evenly.

Bake at 350 degrees for 30 minutes.

Serve on plates, salt and pepper (maybe even paprika and garlic salt) to taste.

My mom use to used to fry the noodles in butter, then heat with cottage cheese on top.     I prefer to make this in the oven, because then I don't have to stand over it and watch it.  It comes out the same.

This recipe is delicious at any time, but I find myself remembering it mostly on Friday's during Lent, when we (Catholics) are supposed to refrain from eating meat.   (Not much of a sacrifice with this recipe, though.)

Ham Sandwich

I know. You know how to make a ham sandwich, right? I thought so, too! Then I read The Tea Shop mystery series by Laura Childs and found this recipe. (Sorry, I don't remember which book this was in... you will have to read them all!)

Ham Sandwich

Two slices of raisin bread

1 teaspoon of dijon mustard

1 teaspoon of apricot preserves

3 slices of ham.

Spread the teaspoon of mustard on one slice of bread, the preserves on the other. Place the ham over the preserves, and the slice of bread with the mustard face down over the ham. Slice into triangles.

Ms Child's worded the recipe a bit differently. I am just describing the way I did it. I would have never thought of using raisin bread or preserves with ham and mustard, but the combination was delightful, and I wanted to share it with you. I hope Ms. Child doesn't mind.

Goose Stuffed With Sauerkraut

In honor of the goose reduction in Bend this week, we are going to post goose recipes this week. I will look up my Momma's Goose Stuffed with Sauerkraut recipe over the weekend, but thought that we should kick this off early (I need to get ready for work). I found this delightful looking recipe at

CatholicCultureDotOrg. , and thought I would share this.

Roast Goose with Sauerkraut

Pecena Husa se Zelim

DIRECTIONS

Remove all fat from inside goose. Rub inside with salt, pepper. Stuffing: Heat 1 tablespoon goose fat in pan. Fry onion in fat until golden brown. Wash sauerkraut. Drain. Combine sauerkraut, onion. Add pepper, caraway seeds. Bring mixture to a boil. Grate potato into sauerkraut. Cook until mixture thickens. Add wine gradually, being careful not to make stuffing too moist. Stuff goose. Skewer or sew opening. Place in roasting pan, breast side down. Roast goose at 325°. Prick skin all over. Drain fat from pan as it accumulates. Roast 3 3/4-4 1/4 hours. At 2/3 of roasting time, turn goose breast side up for remaining period. If necessary, increase temperature to 425° at end of roasting to add color and crispness to skin. When goose is tender, remove from pan. Skim fat from gravy. Serve goose, being sure to carve across breast in 1-1 1/2-inch-wide slices instead of lengthwise. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

Barbequed Camel and Friends (a repost)

This is not a joke, this is an actual recipe. This is a genuine Bedouin recipe translated into English. Who knows, next time you want to have a "different" type of barbeque, why not go for it?

100 servings
½ day 2 hours prep
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
110 gallons water
5 lbs black pepper
salt


Skin, trim and clean camel (once you get over the hump), lamb and chicken.
Boil until tender.
Cook rice until fluffy.
Fry nuts until brown and mix with rice.
Hard boil eggs and peel.
Stuff cooked chickens with hard boiled eggs and rice.
Stuff the cooked lamb with stuffed chickens.
Add more rice.
Stuff the camel with the stuffed lamb and add rest of rice.
Broil over large charcoal pit until brown.
Spread any remaining rice on large tray and place camel on top of rice.
Decorate with boiled eggs and nuts.
Serves a friendly crowd of 80-100.


I have never actually made this, so do let me know how it turns out.

Mac and Cheese with Hot Dogs

Macaroni and Cheese with Hot Dogs

3 cups of rotini noodles, cooked

1 can of evaporated milk

1 and 1/2 cups of diced Velveeta cheese

Half of a package of Oscar Mayer hot dogs, cut into circles

1 teaspoon of minced onion flakes.

Spray crock pot with butter flavor cooking spray. Put in Velveeta and evaporated milk. Stir in hot dogs, noodles, and onion flakes. Cover and cook on low for three to four hours. Stir before serving.

Spicy Peanut Noodles

I haven't tried this recipe yet, but I intend to! It is a meatless recipe, perfect for me for this time of year. I found it at Real Age They have lots have healthy recipes there...


Ingredients

12 ounce(s) whole-wheat pasta
1/2 cup(s) natural peanut butter
3/4 cup(s) boiling water
4 sliced scallions
4 tablespoon(s) reduced-sodium soy sauce
3 tablespoon(s) rice vinegar
1 clove(s) garlic, minced
1/2 teaspoon(s) sugar
Cayenne pepper to taste
Sliced cucumber for garnish
Directions
Cook pasta in a large pot of lightly salted boiling water until just tender, according to package directions. Whisk peanut butter with boiling water in a bowl until smooth. Stir in scallions, soy sauce, vinegar, garlic, sugar and cayenne. Toss with hot pasta. Garnish with cucumber. Serve hot or at room temperature.

Barbecued Shredded Pork in a Crock Pot

Okay, it's just a quickie. TWHS.

Ingredients
1 large onion, sliced
1 pork butt, about 3 to 4 pounds
1 bottle of barbecue sauce


Spray slow cooker with nonstick cooking spray. Place half of the onions on the bottom of the crock pot. Place the pork butt over the onions. Place the remaining onions over the pork butt. Pour the barbecue sauce over it. Cook on LOW for between 8 and 10 hours, covered (of course).
After the 8 to 10 hours, remove the lid, and pull the roast apart everywhich way, using two forks. Keep cooking for another half hour, this time on HIGH.
Serve over hamburger buns. Yummy and Easy! TWHS!

Easy Crustless Potato Quiche

I haven't tried this yet, but I saw this recipe over at Domestic Felicity, and want to try it.

Easy Crustless Potatoe Quiche

.

3 large potatoes, peeled and roughly grated, or else pre-cooked and mashed.
1 large carrot, grated or finely chopped
About 1/2 cup fresh or frozen peas
2-3 onions, sliced and fried
3 eggs, beaten and salted and spiced to taste

If I ever want to make this dish dairy, I think some grated cheese wouldn't go amiss either.

Mix all ingredients in a baking pan and press slightly with the back of a spoon.

Bake at medium heat for about one hour, or until the top of the quiche is nicely browned

Polish Sausage Stew

Okay, time for another easy crock pot recipe. Sorry, with mom being in the hospital, that's what i am making lately. And with canned foods no less! Sigh. Life's a beachball...

One package of Polish Sausage, sliced (I used Hillshire Farm)
4 medium potatoes, diced
1 package of frozen green bean, thawed
1 small onion, chopped
1 can of Campbell's Cream of Mushroom soup

Spray container. Pour in ingredients and stir. Cover with lid and cook on low for eight hours. A little soupy, but not bad to come home to at all.

Red White and Green Jello

Originally the green jello was blue. This was a fourth of July recipe, but since I am going to an Italian Catholic Federation dinner tonight, I thought I'd change blue to green and make this the colors of the Italian flag. This works for Hungary, Bulgaria, and any other country with a red, white, and green flag, though you may want to change the order the jello is layered in.

USA Jello Mold Recipe

3 3/4 cups boiling water
1 pkg. (8oz serving size) red flavor gelatin
1 pkg. (8oz serving size) green flavor gelatin
2 cups cold water
1 pkg. (4oz serving size) lemon flavor gelatin
1 pint vanilla ice cream or frozen yogurt, softened

STIR 1 1/2 cups boiling water into red (8oz serving size) and the green gelatin (8 oz serving size) in separate bowls until dissolved. Stir 1 cup cold water into each bowl.

POUR red gelatin into USA mold. Refrigerate 1 hour or until set but not firm. Reserve blue gelatin at room temp.

Meanwhile, STIR remaining 3/4 cup boiling water into lemon gelatin in bowl. Spoon in 1 pint vanilla ice cream or frozen yogurt, softened, until melted. Spoon over red gelatin in mold. Refrigerate 30 mins. or until set but not firm. Refrigerate green gelatin 30 mins.

SPOON green gelatin over lemon gelatin in mold. Refrigerate 4 hrs. or overnight until firm. Unmold

Beef Tongue

I know. Beef tongue. Who wants that, it's been in somebody's mouth already? Well so what? Do you know where beef tenderloin has been? Yeah....Beef tongue sounds really good NOW, doesn't it? It really is delicious!


Beef Tongue

Beef tongue between two and three pounds
1 large onion, sliced
4 cloves of garlic
two bay leaves
two pinches of salt

Place ingredients in the crock pot. Cover with water and cook on LOW for 7-9 hours.
Let the meat cool, then peel the skin off of the tongue.
Slice. Can be eaten like that, or fried in butter. YUMMY!

Cranberry Sauce

Okay, I have a confession. I got this recipe from the back of a package of cranberries, except I substitute Splenda for sugar. I know it sounds lazy, but my best friend told me it was an easy recipe and turns out great, so I trusted her, and she proved to be right.

12 ounces of cranberries
1 cup of water
1 cup of Splenda

Boil the Splenda and the water. Add the cranberries and bring to a gentle boil for ten minutes. Stir occasionally. When done, put in a dish to cool, and refrigerate until you want to serve.

I like to make this a day ahead of time.

Sweet Potato Casserole

I love the fact that this is made in the slow cooker. It frees up the oven and stove burners, and makes the timing a lot more laid back. While this is not my momma's recipe, she is a big fan of it.


Sweet Potato Casserole
4 medium sweet potatoes, peeled and mashed (I usually bake them, but you can boil them if you prefer)
3 tablespoons of unsalted butter
1 cup of canned crushed pineapple
2 large eggs, beaten
2 tablespoons of Splenda
¼ teaspoon ground cinnamon
1 teaspoon salt
1 cup of mini marshmallows

Lightly spray slow cooker with cooking spray. Mix the sweet potatoes, melted butter, pineapple, eggs, sugar, cinnamon, and salt in a large mixing bowl. Spoon half of the mixture into the slow cooker. Cover with ½ cup of marshmallows. Cover with the remaining sweet potato mixture. Cover and cook on high for 1 to 2 hours, or until hot in the center. Sprinkle with the remaining ½ cup of marshmallows on top, cover, and cook 5 minutes longer or until melted.

Mom's Turkey Stuffing and Broth

Today is your lucky day! I have decided to share my mom and dad's (they worked on it together for years to perfect it) turkey stuffing. Up until now, the only ones blessed with this recipe besides myself has been anyone who bought the Church Cookbook last go around. Now, I give it to the world! Bon Appetite, and start drying out the white bread now.


Mom’s Turkey Stuffing
3 cups of rice
10 eggs
1 loaf of Buttermaid white bread, minus 3 slices, dried and cut into cubes
1 Large onion, fried until golden brown
1 ½ cups of turkey broth (I guess I should include the recipe for thism huh?)
Salt, pepper, and paprika
Cooked turkey stomach, liver, and gizzard, from the turkey broth, chopped.

Mix the rice, eggs and bread together. Add onions and cooked stomach, liver and gizzard and mix. Add Turkey broth ½ a cup at a time, until the stuffing reaches the moistness you desire. Add salt, pepper, and paprika to taste (the stuffing MUST have a nice pretty orange color in order to make sure there is enough paprika in it). Stuff inside the turkey.


Mom's turkey broth is made with the wings, neck, and stomach liver and gizzards from the turkey. Of course you rinse them before putting it on a high fire with your chosen soup veggies and about two quarts of water. When you get a brown foam at the top, start skimming it off. Keep skimming the foam, even when it becomes white foam. Now cover it, and put it on low on a back burner for about three hours, and you'll have turkey broth and boiled innerds for your stuffing. You can also eat the broth with noodles or rice before your turkey dinner.