Productive and Postive Food Choices: Rosebud

Fall is around the corner and as much as I'll miss summer I do love fall. I have enjoyed the summer and much to my dismay gained a few extra pounds.  I'm not worrying about it but I am on track to shed them before I have to get into last years clothes.  It's not fun squeezing into those so tight pants. lol lol

 I posted this several years ago and I hope it's an inspiration to you if you like me slipped but are determined to get back with sensible eating.

I work hard at making conscious decisions about what I eat.  Sometimes I slip but I pick myself up and continue on the journey to stay healthy....while possibly shedding a few pounds.  :)


Yesterday was a very productive day in the kitchen as well as my starting to make some conscious health efforts. I started the day by thinking what I was going to do to make exercise and good eating a part of everyday. 

Rosebud!! to all those who will join me on this adventure.:). 

 I will still be posting recipes and photos as per usual but will incorporate some sort of exercise for me.  You may want to try something easy at the beginning.   Maybe I'll dance a bit in the kitchen while cooking lol. I think you know what I mean :) 

I'll leave you with this bit of advise I am going to work hard at accomplishing:

****Before I chose to put something in my mouth I'll either not do it or take a bite and give it to my hubby lol or discard it.  I don't know it that would work for you but I am going to try. I have been told the best taste and enjoyment is in the first bite. 

I'm off for a brief walk (starting slowly) and I bought 3# arm weights to do a few arm exercises.  Strength training is important for our bones... My personal choice is walking.  Short walks and increasing as time goes on.  Fall is a great time to walk.  Nature in progress..

p.s. These are only my "PERSONAL" suggestions.  I'm starting slowly and I still plan on baking and cooking per usual.  I'll just be conscious of what and how much I am eating.  

No diet products for me!   

Rosebud!

2/25/13
4/11/18
 
original 

Bread Pudding!

I have made bread pudding many times and it was always well received..When my children had friends over and I didn't know what to make the old reliable bread pudding would come again to life..Lots of times I added fruit to it. Thinly sliced apples for sure was a favorite and raisins also can be added  ..Today I combined my recipe with another and added some pecan pieces to put on top ..Here is the recipe:



3 cups bread cubes
1/2 to 1 cup sugar( depends on how sweet you want it to be.)
4 eggs
2 cups milk(I used skim)( sometimes I use a little half and half mixed with the skim milk)
2 tablespoons butter melted
2 tsp. pure vanilla

4/16/16



 Whisk milk, eggs, sugar, vanilla. Add melted butter.  To blend together better, I put in electric mixer and  mixed on low speed.  Pour over bread cubes and set for 10 minutes so bread can soak up some of the milk.


Slightly grease a baking dish with butter.(I used oval dish)but you can use 13 x9 inch baking dish. Sprinkle a little cinnamon on top.. Bake 350 until set, about 35 to 40 minutes..Check with knife in center..If it comes out clean it is ready to serve.  Serve warm. 

Note:  I topped mine with pecan mixture before putting in oven.. 
1/4 cup butter melted, 1/2 brown sugar and 1/2 cup pecan pieces..Crumble and top  bread pudding and bake. This topping makes for a better brunch than breakfast..because it is a little rich in taste.


Taste update:  It was a huge success!!!!!!!!!!!! 



7/23/11 

Wine and Cheese Sunday Social 2019

HI everyone.  It's that time of the year.  Appetizers for the most popular Cobblestone Event.  It's the Wine and Cheese Social.

Hubby and I have been hosting this social for many years.  8 years or maybe more.  I lost count.  Hubby is in charge of the entertainment and I'm in charge of the appetizers.

Goat cheese drizzled in strawberry balsamic and topped with chopped pecans

We keep it at Wine, cheese , grapes and olives and a few strawberries to give some color to the array of grapes.  It's work but it so well received how can we say no!

I was expecting around 50 people so I thought I was ready.  Time was on my side so I shopped early for the variety of cheese and I gave hubby a list for the rest.

He waited until the last minute/day to do his share of picking up last minute items on his list. Wrong in so many ways but after being married to him for so many years there is no changing him.

The night before the event he told me the count had exceeded the 50 and now there was approximately 66+.  Now about that time 9 p.m I started to get a little concerned. Would I have enough cheese?

  I bought 16 lb. which I guesstimated for 50 people. Now there was 16 more.  I did buy lots of various olives and plenty as in 8+lbs. grapes and 4 lb. strawberries.  Plenty of crackers and I did have the trays from last years event so I was covered or so I thought.

  I went to be feeling a bit overwhelmed only to awake at 3 a.m. and going over and over my list so I decided instead of tossing and turning I would get up and start my work.  The below gives you a pretty good idea of my art of putting together cheese, cracker, fruit and olives for presentation and good eating.  I had bought cheddar, havarti, gouda and swiss cheese along with Vermont cheddar/ parm blend, pepper jack and goat cheese for variety.

The event was a success and hubby's choice in entertainment was a hit.  A local Pittsburgh group called Jimmy Sappienza and a guy named Moe.. Great evening.  Check out the photos.  

I little FYI ON ME.  I love to bake and cook for small groups and entertaining is somewhat stressful to me.  My hubby and I have host this event for many years but still after all those years I get anxious.  I’m a perfectionist and I know it and don’t ask for help.  That’s my problem.  Unless someone comes to me I would never ask.  Also there is a budget.  Our association charges a small fee of $10.00 a person to cover costs so we can provide the appetizers and entertainment too which is A local band.   There will be at least 60 +attending. I’m starting my deep breathing right now! Just kidding.... I’ve got this!😋😀👍🏻🤞

Peach Clafoutis

: a dessert consisting of a layer of fruit (such as cherries) topped with batter and baked

Whether it's a brunch or a light dessert this Clafoutis (French dessert) served warm is delicious.

Having a similar texture to a pancake it's light and fluffy and almost custard like for that touch of sweet but not too sweet taste.

You can use any berry of choice or even peaches or cherries.

• 1 cup whole milk
• 3 eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted and cooled slightly
• 1/2 cup all-purpose flour

2 cups sliced or chopped peaches

sprinkle of cinnamon before baking

Note:  powdered sugar on top after baking adds a nice touch.

Short cut :  I used my blender for this recipe so as to make sure it was blended well.  It was a good choice.  After adding all ingredients(add your flour slowly at the very end) and blend for a quick minute.

Pour half of the batter(it's thin) into a buttered baking dish or pie pan.  Place the peaches on top of that batter and slowly pour the remainder of batter over the peaches. I sprinkled a little cinnamon on top before baking.

The below directions and recipe as per original recipe. 

 Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a buttered cast iron skillet or baking dish.  Do not use a dark cake pan as it will brown too quickly.

1.  Bake until the clafoutis is beautifully puffed and golden, approximately 35–40 minutes. Allow to cool approximately 10 minutes and either cut in slices or spoon into small serving dishes and serve. 

Enjoy!

I adapted this recipe from Epicurious. com

Doughnut muffins

So good so I decided to repost for your enjoyment.

I was so craving doughnuts and I had to make these doughnut muffins!! So yummy! A before lent treat... reminded me of the days gone by.  It’s the hint of nutmeg and vanilla that reminded me of store bought doughnuts.

I didn't change a thing with this recipe.  It's so yummy!

Doughnut" Muffins 
3/4 c sugar 
1 large egg 
1 1/2 c all-purpose flour
2 tsp baking power 
1/4 tsp salt 
1/4 tsp ground nutmeg
1/4 c vegetable oil 
3/4 c milk 
1 tsp vanilla extract 
2 Tbsp butter, melted 

1/2 c sugar, 1/2 tsp. cinnamon whisked together for rolling the warm doughnuts.

Preheat oven to 350. Lightly grease muffin tin. Note: I used muffin liners not to mess my muffin pans but next time will place the batter directly into muffin tins.

 Beat sugar and egg until light.

 In a small bowl, whisk flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in oil, milk and vanilla. The batter will be very thin.

 Pour into 10 muffin cups, filling about 3/4 full. Bake for 15-18 minutes, until toothpick comes out clean. Melt butter and brush warm muffins with butter, remove from the pan and roll in sugar. Cool on rack.

I don't know where this recipe originated but kudo's to the original post.

2/11/18