We are trying to lower our cholesterol. That means an improvement in our diet. Mike has been making these muffins, he calls them "power muffins", and eating 2 every morning for breakfast. I have been eating 1 because I am afraid of what my stomach would feel like after 2. He doesn't use a recipe but some of the ingredients that he incorporates are: bananas, raisins, oat flour, oat bran, flax seed, spelt, wheat germ, agave or stevia, sweet potatoes or carrots, apple, applesauce and spices. I like to have a spoon of organic, natural peanut butter and a tall glass of skim milk with mine. They are packed with fiber and are very delicious. In a couple of months, maybe we will see some results...lower cholesterol.
Thursday, July 28, 2011
Tuesday, July 26, 2011
1 refrigerated thin pizza crust (I used Pillsbury and it was wonderful)
3 cups grated mozzarella
8 oz. whole milk ricotta cheese
grated parmesan cheese
chopped fresh oregano
chopped fresh basil
salt and pepper
Make garlic oil by placing 2 chopped cloves of garlic in 1/2 cup olive oil. Heat for 1 minute in the microwave. Let the garlic infuse the oil for at least 15 minutes. Preheat the oven to 350. Place the crust on a parchment lined cookie sheet (oiled with the garlic oil). Spread garlic oil over the crust as well, sprinkle with salt and pepper, and prebake for 5 minutes. Layer the mozzarella cheese and fresh oregano (you could use dried). Dollop the ricotta cheese on top. Sprinkle on the parmesan cheese, then salt and pepper again. Bake until the cheese is bubbly and the crust is browned. Add chopped fresh basil and drizzle with the garlic oil. Cut into squares and serve. The plain cheese ones are our favorite but you can add any additional items you desire. I made one with fresh chopped tomatoes and one with pepperoni, so good!
Tuesday, July 12, 2011
Wednesday, July 6, 2011
Peanut Butter Fudge balls.
In Bible School this year, we focused on helping others. We made 50 packages of this peanut butter fudge to give to the local Community Kitchen. We are a small, rural area but the need to feed the hungry is large. This community kitchen feeds 400 people twice a month and also distributes food boxes to them. I wanted the kids to feel like they helped in some way. Rest assured that we only sent the completely "clean" batches-those of you who cook with kids know what I mean. If you would like to try this with a group, here is the recipe I used:
1/2 stick softened butter
3/4 cup creamy peanut butter
1/2 cup corn syrup
1 tsp vanilla
4 cups powdered sugar (you may not need all of it, add it a little at a time).
Mix all ingredients together and knead it with your hands when it becomes too thick to stir. Make into one inch balls or pat into a rectangle and cut into squares. For really little kids, it is fun to make the fudge ahead of time and let them use it for "play dough" before they eat it.
We made 4 batches and divided it into 50 packages of 3 balls. And they had some left to eat of course!
It was nice to focus on making something to give away.