Butternut Squash Soup

If this doesn't warm you up nothing will.  Kim's favorite soup is butternut squash and here is the recipe for you to enjoy.

INGREDIENTS:
1 peeled, seeded and chopped butternut squash
1 peeleed and quartered onion
1 peeled and quartered baking potato
1 quart of chicken broth
1/2 to 1 cup of whole milk

PREPARATION:
Preheat your over to 400 degrees.  Then, in a 9 X 13 inch baking dish, toss the butternut squash, onion and baking potato with 2 tablespoons of extra-vigfin olive oit to coat; season with salt and pepper.
Bake this until tender which normally takes around 45 minutes to 1 hour.  After it is baked transfer the vegetables and any juices to a large soup pot and add the chicken broth bringing it to a simmer over medium-high heat.
Remove from the heat and, using an immersion blender, puree untl smooth.  Stir in the milk according to the thickness you prefer and season with just a little bit more salt and pepper.

That's it.  Simple to prepare, great to eat and oh how warm your tummy will be when you finish eating this wonderfully rich and creamy soup delight.

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

Gluten Free Eating Best Product Sources

Gluten free living is something everyone should strive for as it is far more healthy and helps you lose weight without all the fad diets you've tried and failed at through the years.  Want proof?  I've lost 22 pounds in the last 1 1/2 months just because I went gluten free.  It works!

The demand for gluten-free foods is growing rapidly as an increasing number of people are diagnosed with celiac disease, and told to avoid eating the protein. (Tennis star Novak Djokovic even attributes his standout performance this year to eliminating gluten from his diet.) The gluten-free section at Amazon Grocery offers thousands of such products, including breakfast items, baking goods, baby food, and boxed meals. Amazon began offering the goods in 2004 and has seen sales triple in the past two years, according to Anya Waring, a spokesperson for Amazon.

Yes, Amazon.com is probably the very best source of gluten free products at a price you can afford.  Next time you're looking for products that are gluten free be sure to explore Amazon.com.  It will save you a bundle of cash.

KITCHEN TIPS AND TRICKS

No new recipes today only a short note to invite you to join our mailing list of tips and tricks that you can use in the kitchen.
Just fill in the short form on the right of this posting and we'll send you regular updates filled with valuable information, tips and tricks that you can use right away to save time and money.
Take a minute now please to fill out the form and then just hit the send/submit button.  We'll do the rest.

Thanks
Steve and Kim                    

P.S.  You might also want to click on the little banner that says Free Coupons as it has some really great FREE deals for restaurants in your local area.  Sort of like Groupon but more focused on food than just "anything."  Take a look.

Make Your Cake (Perfectly) And Eat It too

True enough baking a cake can be a little frustrating. And, if you've tried and died, you've probably reached the end of your rope and are ready to give up.  But wait, there's good news.  There are some simple, easy to follow videos now available that walk you through the entire process.  When you finish you'll have a perfect cake suitable for showing but best of all for eating.
You should take a look at the complete information HERE.  You'll be surprised at how magical your creation will be!
Click HERE for everything you need to know.
P.S.  There's a FREE product available near the bottom of the page so be sure to read everything so you don't miss it.
Steve and Kim

GLAZED LEMON CHIFFON CAKE

 

I know it is hot and the last thing you're thinking about is turning on your oven, heating up the entire kitchen and baking.  BUT... I would encourage you to get a tall glass of ice tea, turn on a fan and get baking.  This delicious, light and fluffy glazed lemon chiffon cake is going to be the hit of the evening.

Thanks to Carol of Tacoma, Washington for providing this great recipe.  You're the best!

GLAZED LEMON CHIFFON CAKE

INGREDIENTS:

• 2 cups sifted cake flour
• 1- 1/2 cups granulated sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 8 eggs, separated
• 1/4 cup lemon juice
• 1/4 water
• 2-1/2  tbsp grated lemon zest
• 1/2 tsp cream of tartar

GLAZE:

• 6 TBSP butter, melted
• 1 TBSP grated lemon zest
• 2 cups confectioners' sugar
• 3 TBSP lemon juice
• 1 tsp pure vanilla

PREPARATION:

Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined.

In large bowl, beat egg whites and cream of tartar with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.

 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.