Tuesday, December 30, 2014

Time Passes Quickly!

I have heard more people say this year has been a fast one.  I believe time passes more quickly as we age and mature, because we discover who and what is important.  The time we spend with those precious to us is never enough.  If you are lucky enough to wake up every day and have the ability to do what you love, time passes too quickly there, as well.  Many of us use the beginning of a new year to make changes, improvements, or resolutions.  It is a great time to reflect on what and who takes priority in your life.  I want to share a few of my favorite holiday memories with you and wish you a very Happy and Healthy 2015!







Cousins playing
My family- A precious gift

Our three grandchildren











My husband with our grandson




Wednesday, November 26, 2014

Bourbon Pecan Pie, A La Paula Deen

Here is Paula Deen's recipe for Bourbon Pecan Pie.  This is a very easy and delicious recipe that can be made with or without the bourbon!  Wishing everyone a safe and Happy Thanksgiving!


Ingredients


1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked



Directions

Bourbon Pecan Pie
Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

*****Recipe courtesy Paula Deen

Thursday, November 13, 2014

Bacon Wrapped Cheesy Chicken

I am always on the lookout for a creative way to cook a boneless, skinless chicken breast without it tasting and looking like a piece of cardboard.  Since the weather here in central Virginia has been pretty mild, we have been able to continue using our outdoor grills to cook our chicken.  Now that I have to grudgingly admit that cold weather is here to stay, I want to give my husband a break from cooking outside!  I put together this recipe from several recipes I have tried in the past.  As usual, my family serves as my test tasters.  Low fat or nonfat ingredients can be substituted in this recipe.  The chicken will be moist and flavorful.  Herbs and other seasonings can be added to the filling.  Make this recipe your own!




INGREDIENTS

4 Boneless, skinless chicken breasts
4 Slices lean, thick cut bacon
1/2 C. Cream cheese, softened
2T. Mayonnaise
1T. Sour cream
Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 375F.

Place chicken breasts on a board or in a large closed zip lock bag and using a mallet, flatten each breast to 1/2 inch thickness.  Set aside.

Mix together the cream cheese, mayonnaise and sour cream until well blended.

Spoon cream cheese mixture onto the center of each flattened chicken breast.

Roll up each breast and wrap a slice of bacon around the rolled up breast.  You may use a toothpick to hold the bacon in place if needed.

Place the prepared chicken breast in a greased casserole dish.

Salt and pepper if desired.

Bake for approx. 45mins. to 1 hour.  Bacon should be cooked.  Enjoy!


Wednesday, October 15, 2014

The Fruit Of Our Labor ~ Apple Crisp!














This past Monday my husband and I went to a mountain orchard to get apples.  It was a great day trip.  Not only did we get apples, but we saw some beautiful scenery, had some delicious food, and best of all, spent some quality time together.  We brought back enough apples to share with family and friends, leaving us plenty to cook with and snack on!

Instead of sharing my apple pie recipe, I am going to share another great apple recipe.  An apple crisp is an alternative to a pie or tart.  For this recipe, I used gala apples.  Honey crisp apples are also a good choice.  These flavorful apples cook well but don't get mushy.  I serve my crisp warm, with a scoop of vanilla ice cream.  Enjoy!

You Will Need:

3 Medium sized apples
1 T. Brown sugar
1/2 Tsp. Cinnamon

Topping Mix:

1 C. Brown sugar
1 C. Quick oats
1/2 C. Flour
1/2 C. Butter (softened)
1/2 C. Tsp. Cinnamon

Instructions


Preheat oven to 350F.  Peel and cut apples into thin slices.  Place into a 1-2 qt. baking or casserole dish.  Combine 1T. brown sugar and 1/2 tsp. cinnamon and sprinkle over apples, coating them evenly.

In a separate bowl, combine the remaining brown sugar, oats, flour and cinnamon.
Cut butter into the dry ingredients until a crumbly mixture forms.  Sprinkle the mixture evenly over the apples.

Bake 35 minutes or until golden brown.


A few photos from our foggy mountain trip!







Friday, October 3, 2014

Taking Care of Me







 I had my annual mammogram this morning!  It took about 30 minutes from the time I registered until I dressed and left the hospital.  It is one of the steps I take to lower my risk of breast cancer. Some of the factors associated with breast cancer -- being a woman, age, and genetics, for example -- can't be changed. Other factors, like being overweight, lack of exercise, smoking cigarettes, and eating unhealthy foods, can be changed by making better choices. Choosing healthier lifestyle options, empowers me and ensures my breast cancer risk is as low as possible.


The known risk factors for breast cancer are listed below:

Established risks:

Being a Woman

Just being a woman is the biggest risk factor for developing breast cancer. There are about 190,000 new cases of invasive breast cancer and 60,000 cases of non-invasive breast cancer this year in American women.

Age

As with many other diseases, the risk of breast cancer goes up as you get older. About two out of three invasive breast cancers are found in women 55 or older.

Family History

Women with close relatives who've been diagnosed with breast cancer have a higher risk of developing the disease. If you've had one first-degree female relative (sister, mother, daughter) diagnosed with breast cancer, your risk is doubled.

Genetics

About 5% to 10% of breast cancers are thought to be hereditary, caused by abnormal genes passed from parent to child.

Personal History of Breast Cancer

If you've been diagnosed with breast cancer, you're 3 to 4 times more likely to develop a new cancer in the other breast or a different part of the same breast. This risk is different from the risk of the original cancer coming back (called risk of recurrence).

Radiation to Chest or Face Before Age 30

If you had radiation to the chest to treat another cancer (not breast cancer), such as Hodgkin's disease or non-Hodgkin's lymphoma, you have a higher-than-average risk of breast cancer. If you had radiation to the face at an adolescent to treat acne (something that’s no longer done), you are at higher risk of developing breast cancer later in life.

Certain Breast Changes

If you've been diagnosed with certain benign (not cancer) breast conditions, you may have a higher risk of breast cancer. There are several types of benign breast conditions that affect breast cancer risk

Race/Ethnicity

White women are slightly more likely to develop breast cancer than African American, Hispanic, and Asian women. But African American women are more likely to develop more aggressive, more advanced-stage breast cancer that is diagnosed at a young age.

Being Overweight

Overweight and obese women have a higher risk of being diagnosed with breast cancer compared to women who maintain a healthy weight, especially after menopause. Being overweight also can increase the risk of the breast cancer coming back (recurrence) in women who have had the disease.

Pregnancy History

Women who haven’t had a full-term pregnancy or have their first child after age 30 have a higher risk of breast cancer compared to women who gave birth before age 30.

Breastfeeding History

Breastfeeding can lower breast cancer risk, especially if a woman breastfeeds for longer than 1 year.

Menstrual History

Women who started menstruating (having periods) younger than age 12 have a higher risk of breast cancer later in life. The same is true for women who go through menopause when they're older than 55.

Using HRT (Hormone Replacement Therapy)

Current or recent past users of HRT have a higher risk of being diagnosed with breast cancer. Since 2002 when research linked HRT and risk, the number of women taking HRT has dropped dramatically.

Drinking Alcohol

Research consistently shows that drinking alcoholic beverages -- beer, wine, and liquor -- increases a woman's risk of hormone-receptor-positive breast cancer.

Having Dense Breasts

Research has shown that dense breasts can be 6 times more likely to develop cancer and can make it harder for mammograms to detect breast cancer.

Lack of Exercise

Research shows a link between exercising regularly at a moderate or intense level for 4 to 7 hours per week and a lower risk of breast cancer.

Smoking

Smoking causes a number of diseases and is linked to a higher risk of breast cancer in younger, premenopausal women. Research also has shown that there may be link between very heavy second-hand smoke exposure and breast cancer risk in postmenopausal women.
For more information on breast cancer, risks, treatments and prevention, check out the following:
http://www.cancer.org/fightbreastcancer

http://www.nationalbreastcancer.org/

http://www.cancer.gov/cancertopics/types/breast

Tuesday, August 19, 2014

Strawberry Banana Bread and Where Did The Time Go?

I apologize for not posting lately.  The summer is flying by!  Last week our church held vacation bible school.  My husband and I both volunteered all week.  We had a great time with all those kids!  Over the weekend I had a chance to babysit my granddaughter Claire, 22 mos.  She is very curious about everything and loves to "help".  She and I made some quick breads to give to our neighbors on Saturday, when we went next door, to have dinner.  I enjoyed watching her face as she dumped ingredients into the mixing bowl and watched the mixer.  She kept going to the oven, turning on the light to see the bread cook.  I remember her mother doing the same things and I wonder where the time has gone.  The truest truth I have ever been told, is to enjoy your children while they are young, because they aren't little for long.  It is true with my children and even more so with my grandchildren.  I treasure my time with all of them.

Strawberry banana bread is one recipe I love.  It is very simple and makes a nice moist loaf, perfect with jam or cream cheese.  It tastes good with a cup of tea or coffee.  I make mine with fresh strawberries, but you can use unsweetened frozen ones that have been thawed.  This bread is great to make and freeze too!



Ingredients

1/2c. Butter or Margarine - melted
 3 Eggs beaten
1 tsp.Baking Soda
1/2c. Chopped Pecans or Walnuts
1c. Sugar
2 c. All Purpose Flour - sifted
3  Mashed Ripe Bananas
1 c. Mashed Ripe strawberries

Directions

Preheat oven to 350F

Mix butter and sugar.  Add the beaten eggs.  In a separate bowl, mix sifted flour and baking soda together and add to wet ingredients, mixing well.  Add in mashed fruit and nuts.  Pour into a well greased loaf pan.  Bake for 60 minutes at 350F.
Yields one loaf.


Monday, August 4, 2014

Easy Gluten Free Fresh Peach Dessert

Easy Gluten Free Peach Dessert


Fresh peaches are in season here in central Virginia.  I think my favorite way to eat them is straight off the tree!  My next favorite way is to combine them with a nice pie crust and put some homemade ice cream on top!  Speaking of homemade ice cream, fresh peach ice cream is so good!  I could go on like this for a while....  Ok, back to my recipe.  It is very easy and tastes great.  The version I am making today is the gluten free one.  You can substitute the gluten free baking mix for regular, all purpose flour, with no problem.  When peaches go out of season, you can substitute another fruit.


Easy Gluten Free Peach Dessert

Ingredients:

  • 4 cups of fresh peaches (skins & pits removed and peaches sliced thin)
  • 1/2 cup of agave nectar (it is an alternative to white sugar or you may substitute sugar free sweetener). 
  • 1 tablespoon cornstarch (you can substitute tapioca starch if you want)
  • 1/2 cup real butter or margarine (at least 65% fat margarine or else it will contain too much water)
  • 1 1/4 cup gluten free baking mix or flour (I use Arrowhead Mills gluten free baking mix)
  • 3/4 cup brown sugar
  • Preheat oven to 350F
1.  Place the 4 cups of sliced peaches and 1/2 cup agave nectar or           sweetener into a saucepan on low heat, stirring occasionally until peaches soften slightly. 
2.  Add 1 tablespoon of cornstarch or tapioca starch and cook until slightly thick. Remove from heat and pour into 8x8 inch greased baking dish.
3.  Make the topping by combining the softened butter, gluten free flour and brown sugar together with a fork or pastry blender until crumbly. 
4.  Sprinkle topping over peaches, completely covering them.
5.  Place dish in a preheated 350 degree oven for approximately 30 minutes.  The crust won't be golden brown, but the filling will be bubbling up around the edges of the dish. Yum!
6.  Serve warm with ice cream, frozen yogurt or as is!




Heat peaches and agave nectar over low heat 

Sprinkle topping over filling