The Day After The Feast

One of our favorite times of the year is the morning after Thanksgiving day.  All of the dishes have been done and put away.  Family is no longer fighting for the best part of the turkey and best of all the football games are over and done with so everyone can once again become as close to normal as they usually are.
Really though the reason we like the morning after is because breakfast is our favorite meal and to be able to share it with family once in a while is a real treat.  So here we sit, scrambled eggs on the plates, a slice of ham on the the serving tray and a huge side order of hash brown potatoes just waiting to be devoured.
Now that's what we call living and hope that you do too.

Sit down now and put the napkin on your lap or just tuck it into the shirt collar and dig in.  Nobody is looking beyond their own plates right now so just enjoy.

Happy Eating to All... and now I think it might just be nap time again.  What do you think?

Steve's Famous Wheat Bran Muffins

Sometimes you just have to blow your own horn and this is one of those times for me.  I make the absolute best bran muffins in the world!  Don't believe me... well, here's my recipe.  Give it a try and let me know what you think.





INGREDIENTS:
2 Cups whole wheat flour
1/2 cut wheat bran
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon salt
1 cup low fat milk
1/4 cup molasses
1/4 cup applesauce
2 eggs

PREPARATION:
Combine all dry ingredients.  Then combine all of the liquid ingredients. and blend both together.  Place in muffin cups or sprayed muffin tin.
Bake at 375 degrees for approximately 15 minutes.
Remove from the oven and let cool for a few minutes then sink your teeth into these wonderfully delicious muffin creations.

You can also add raisins or dates to this recipe and make it even better.
Happy Eating
Steve

Using Your Noodle For Perfect Pasta Every Time

I've always had two problems while cooking pasta.  The first one is that the pot in which I chose to boil the pasta always seems to want to boil over.  And secondly, the pasta always sticks together making it difficult to eat properly.  So, I went on a trip of discovery to learn how to solve those two small but irritating problems and I found my answers.  Here they are:

1)  Preventing Boil overs... I don't know why this works I only know that it does.
*  To prevent boil overs simply lay a large spoon or spatula across the top of the pot.  This prevents not only boil overs but splashing as well.

2)  Perfect Pasta Every Time...
*  Bring salted water to a boil, stir in your pasta and then cover the pot.  Now, turn off the heat and let it stand for approximately 15 minutes or until tender.
*  When the pasta is cooked to your liking run it under hot - not cold - water before you drain it.  This will prevent stickiness.
*  If pasta is to be used in a dish that requires further cooking, such as lasagna, reduce the cooking time by one third (15 minutes now becomes 10 minutes.)
*  If you're not going to serve spaghetti immediately, you can leave it in hot water and cool is slowly by adding ice cubes or cold water to stop the cooking process.  Reheat the spaghetti by running it under hot tap water in the strainer while shaking it vigorously.

And that's the name of that tune.  Now, go cook something.  The kids are getting hungry.

Steve and Kim

CHOCOLATE-CHERRY HEART SMART COOKIES

If you're anything like me you love the taste of cherries and also of chocolate.  So what could be better than combining the two and using them in a great cookie?  The answer is; nothing!  So let's get started.




INGREDIENTS:
1 1/2 ounces of all-purpose flour (about 1/3 cup)
1 1/2 ounces of whole-wheat flour (about 1/3 cup)
1 1/2 cups of old-fashioned rolled oats
2 eggs
A pinch of salt
1 teaspoon of baking soda
6 tablespoons of unsalted butter
3/4 cup of packed light brown sugar
1 cup dried cherries
1 teaspoon of vanilla extract
3 ounces of bittersweet chocolate coarsely chopped
Cooking spray

PREPARATION:
Preheat your oven to 350 degrees.
Weigh or lightly spoon flours into dry measuring cups; level with knife.  Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
Melt the butter in a small saucepan over low heat.  Remove from the heat and add the brown sugar and stir it until it is smooth.  Add sugar mixture to the flour mixture and beat with a mixer at medium speed until it is well blended.  Add the cherries, vanilla and egg; beat until combined.  Fold in chocolate.  Drop the dough by tablespoonfuls 2-inches apart onto a baking sheet coated with cooking spray.  Bake at 350 degrees for 12 minutes.  Remove from oven and cool on the pan for about 3 minutes or until they are almost firm.  Remove from the pans on continue to cool your cookies on wire racks.

Now, step back as the family invades your kitchen.  You did good.  Enjoy this special treat while being heart-smart about it at the same time.

CHOCOLATE CHIP COOKIES

If it's soft and chewy and contains chocolate then I'm in there, are you? The old saying goes "give me chocolate and nobody dies" is right up my alley.

Here is a great chocolate chip cookie

recipe from Elaine Mokma. We think you'll love it.
And, when they're finished, nobody dies!

INGREDIENTS:
1 Stick of butter-flavored Crisco
1/2 cup white sugar
1 1/2 cups of brown sugar
2 eggs
2 1/2 teaspoons of vanilla
**Cream all of these ingredients together. And then add

2 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 package of your favorite chocolate chips.

PREPARATION:

Bake in an oven, set at 350 degrees, until brown. Remove from the oven and let stand for a few minutes (or until you just can't stand to wait any longer). Move them to a cooling rack and stand back for the raid on your freshly baked creation.

Happy Eating
Steve and Kim