Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Archive for November, 2008
Show Your Thanks This Thanksgiving
Nov 30th
The holidays can be a trying time for soldiers fighting oversees. Being away from family and friends can make them feel forgotten and depressed.
The Red Cross has a special outreach for soldiers called “Holiday Mail for Heros.” On their website, you can watch a short video, download cards, and get the information to send your own Christmas cards to soldiers fighting oversees. The deadline for the cards is December 10th.
The website also shares information on where to send phone cards, gift cards, and care packages if you are interesting in sending Christmas gifts to the soldiers.
Freedom is something that we have fought and are fighting for and something that we should not take lightly, so be sure to express your thankfulness to the ones defending yours.
(3 votes, average: 5.00 out of 5)
Loading ...Healthy Thanksgiving Menu
Nov 29th
One of my favorite dietitians, Pamela Smith, has a downloadable Thanksgiving menu available. If you haven’t finished up tomorrow’s menu, check out her recipes for healthy Thanksgiving treats!
(1 votes, average: 5.00 out of 5) Loading ...Peanut Butter Muffins
Nov 28th
This week’s recipe, as promised in my newsletter this past Wednesday, is a special treat sent in by Mrs. Loretta Baker. Mrs. Loretta says:
“Our family doesn’t do Christmas dinner on Christmas Day, instead we do breakfast. I usually fix sausage logs, various muffins (peanut butter, blueberry, applesauce), sausage balls, fruit, and sometimes quiche. I just put everything out and everyone just sort of eats when they want to all during the morning.”
This recipe for peanut butter muffins is one of her family favorites!
1 3/4 cups sifted flour
1 tsp soda
1/2 tsp salt
1 cup brown sugar, firmly packed
1/3 cup peanut butter
1 egg
1 cup buttermilk
Sift together flour, soda, and salt. Mix sugar with peanut butter until well blended. Beat egg and add to peanut butter mixture. Beat until smooth. Add flour alternately with buttermilk. Beat after each addition until batter is smooth. Spoon batter into a well-greased and floured bread pan. Bake at 350 degrees until done. Makes one loaf or 12 medium muffins. (I sometimes use mini muffin pans. Just watch closely so they don’t burn.)
(2 votes, average: 5.00 out of 5) Loading ...Applesauce Muffins
Nov 26th
Today’s recipe comes from a friend of mine, Mrs. Loretta Baker, from Maben, Mississippi. These muffins looked so good, I thought I would send them on now in case you were looking for something yummy to cook on Thanksgiving morning. Be watching for the Holiday Specials newsletter on Friday, where I will send her Peanut Butter Muffin recipe.
1 cup softened butter or margarine
2 cups sugar
2 eggs, beaten
2 tablespoons vanilla
1 (16-ounce) can applesauce
2 teaspoons soda
4 cups all purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground allspice
Cream sugar and butter; add eggs and vanilla. Beat well. Sift flour, cinnamon, and allspice into a separate bowl.
Heat applesauce; remove from heat and add soda. Add applesauce and flour alternately to butter and sugar, mixing well after each addition.
Place batter in greased muffin pans and bake for 15-20 minutes in 350 degree preheated oven. When done, roll in powdered sugar. This batter will keep in the refrigerator for several days.
Makes 7 dozen miniature muffins.
p.s. If you want to make these a little lighter, try substituting light butter and 4 egg whites for the regular butter and 2 whole eggs.
(1 votes, average: 5.00 out of 5) Loading ...
