Angel Food Jello Dessert! Make it sugar free if you like :)

I imagine you have heard of poke cakes! They have been around forever.  My mother-in-law made them frequently in the summer.  Well this is similar but not the same if you can understand my lingo? No poking necessary!!!!!!!

Please note: When I first published this post poke cakes weren't the craze. Now they are and I have a few recipes in my label section that you will love. Great dessert idea for busy people.


I had made an angel food cake the other day and quite honestly although I want to watch my calories for some reason it just didn't make the cut so today I sliced it in 1/2 inch slices and layered the slices between fresh strawberries and bananas.(bottom layer angel food cake) then fresh strawberries and bananas) and then top with angel food cake. Then I made strawberry banana jello and followed the instructions on the box and poured the jello mixture over the top layer of angel food cake. I refrigerated it for several hours, topped  it with cool whip and more fresh berries which I had recently bought.  Here's some photo's. Hopefully they'll make it clear for you.  I feel a little wordy today. Enjoy!  Makes 6 large sandwich type sections or cut in smaller half size sections. Note:  Use sugar free jello if you like and follow instructions.

Happy fresh fruit and cake day!

From my kitchen to yours,

4/10/13
3/24/17

Honey of a Bread Pudding!

What to do, what to do??  I hate to waste so this recipe was conceived out of leftover honey wheat bread and dried apricots...It's as simple as that.  I cut down on sugar and used 1% milk to make it Rosebud friendly...(Healthy option)

Note:  you too can create so many meals using ingredients you have in your refrigerator or freezer.  All you need to do it stop, think what you would like to make, bake or cook.  Is it a meal or is it dessert?  You can do it!  You just may surprise yourself how creative you can be too! 

1/2 loaf of honey wheat bread torn in pieces
3 eggs
pinch salt
1 heaping tsp. cinnamon
2 cups 1% milk
1/3 cup sugar or use Splenda's conversion chart
1/3 cup or *less chopped dried apricots ( I sliced them in thin strips)
1/3 or *less cup dried cranberries
1/4 chopped walnuts
1 T honey (optional) for topping or
light cream (optional)

**you can add whatever dried fruit you would like and adjust the amount to your desire.

Bake 350 for approximately 45 to 50 minutes.

Place eggs, cinnamon, salt and milk in large bowl. Whisk well.  Add broken honey wheat bread and toss well as to coat all bread. When bread is completely submerged with milk mixture add apricots and cranberries.Stir....  Place in lightly buttered or spray with cooking spray oven proof dish, top with chopped nuts.    Bake 350 for approximately 50 minutes or until center is almost set.  Take out of oven and cool slightly and serve.  Drizzle with honey while warm  if desired.

Note:   I didn't have any honey but I think it would be really good with a light drizzle..

Refrigerate any remaining bread pudding..

Be creative...Basic ingredients win with recipes all the time..

Happy Baking from my kitchen to yours,

2/26/16
 

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2/25/13
1/21/14
 

ROSEBUD!! Healthy Spicy Chicken Soup!!

I've been thinking about something other than food and photography that would motivate me to exercise in some way.  You with me??  I came up with a special word that I'm going to associate with exercise and healthy eating and it's "Rosebud"!  Corny, cute or absolutely ridiculous..You can choose!

My blog is going to be the same food loving, recipe sharing blog but I'm adding this word "ROSEBUD" just written in at times as an inspiration to help us eat well and to remember to do some form of exercise..It can be as little as standing and walking in step for a few minutes or doing a few stretch movements.  I know I am going to splurge at times(I LOVE FOOD) too but I would like to stay focused on being in control of what I (we) eat and how often I (we) eat it and some form of exercise fits into the picture.   Does that make sense to you? 

I am as guilty as the next person when it comes to making bad food choices.  When I overeat I get angry at myself so starting today I am going to make myself more aware of what choices I am going to make in every area. Today Feb. 18, 2013 I am going to use the word "ROSEBUD" as my keyword to let all of you know I'm working on being a healthier ME.  As I type this I'm hoping you don't think I went off the deep end. LOL  I am trying to have some fun while helping you and me achieve a goal.  Here's to you Rosebud!

Here's a recipe to help start your day!  Incorporate some exercise too!

Healthy Spicy Chicken Soup!

Original recipe makes 5 servings

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 cups chopped onion
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups chopped celery
• 1 cup julienned carrots
• 1 cup minced leek (optional)
• 4 cups chicken stock
• salt and pepper to taste
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon soy sauce (optional)
• 6 ounces spinach, rinsed
• 1/2 cup egg noodles
• 1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces

Directions

1. Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

PREP 30 mins

• COOK 45 mins
• READY IN 1 hr 15 mins

Pasted from <http://allrecipes.com/recipe/lloyds-healthy-chicken-zoopa/detail.aspx?event8=1&prop24=SR_Title&e11=healthy%20soups&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Recipe>

From my kitchen to yours,

2/26/16

 

2/18/13
Re-post 2/26/16

Cheesy broccoli cauliflower soup

It's still cool and not quite spring like yet so soup always hits the spot in my house.

I have seen many broccoli cheddar soup recipes but not one that had cauliflower and broccoli in it so when a friend suggested a take a look at a recipe she had tried, I was in for it.  I had bought beautiful heads of broccoli and cauliflower and really wanted to make something I hadn't made before so this was my chance and it was delicious. I adapted the recipe to our liking and you can adjust it too!  

Below are the ingredients for this yummy soup.

1 cup carrots chopped
1 large potato chopped
1/2 cup diced Sweet onion
3 T Olive oil
1 qt. Chicken broth
Broccoli 3/4 head broke in small florets
Cauliflower 1/2 head broke in small florets


In a large Dutch oven pot place olive oil on medium heat.  Add carrots, onion and potato.  Cook slowly until you can smell the onion.  Add chicken broth and cook for about 10 minutes or until vegetables are tender.  Add cauliflower and broccoli florets.

Note: while vegetables are cooking in broth make sauce.

Thickening sauce
3 T Butter
1/3 c flour
3 cups whole milk
1/2  to 3/4 lb cheese (American and sharp American) use as much or as little as your desire for your recipe. 

 Melt butter in a large pot.  Whisk in flour until it incorporates, slowly add milk and cook on low to medium heat until it starts to thicken.  Slowly add cheese and stir until cheese is melted in milk.

Add thickened sauce to vegetables and broth and stir slowly until slightly thickened.  If too thick you can add a little more chicken broth to thin.

Enjoy!

Healthier version of Blueberry/Banana Cake!

Today is my playing around with a recipe day.  I had all the ingredients to make the banana cream cake that  I usually make but today it's my version of that cake substituting the fat for healthier ingredients. Try it!  It's light and great for breakfast, brunch or anytime.  Enjoy!



  Here is the finished product.  Ready to eat!

Baked, slightly cooled and ready to serve

Light with a spongy like texture.  The blueberries rose to top which I didn't like.

1/2 cup natural applesauce
2 eggs
1 cup sugar (next time I'd cut down on the sugar to 1/2 cup to 3/4 cup depending on desired sweetness)
1 tsp. pure vanilla extract
1/2 cup plain Greek yogurt
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas
1/2 cup blueberries (optional)
1/2 cup chopped walnuts (optional)

In a large mixing bowl, slowly add applesauce, eggs, sugar and vanilla.  After blended add flour baking powder, baking soda and salt.  Beat slowly adding yogurt and mashed bananas. Fold in 1/2 cup blueberries if desired.

In a well greased and floured bake 350 degrees approx. 40 to 45 minutes.  Cool for several minutes, turn onto large plate or platter.  Cool completely and dust with confectioner sugar.

Helpful hint:    After cake is baked.  I set the pan in the sink in a few inches of water for a few minutes. Take it out of the water, turn over onto cooling rack and it comes out perfectly.

Serve as is or dust with confectioner sugar!  or maybe a cream cheese icing?? 

Happy Baking from my kitchen to yours,

7/14/12
6/5/15