Cake and Cupcakes Sweet

Featured  Cake and Cupcake face book page.
Vanilla-Wish Cupcakes.

http://www.facebook.com/pages/Vanilla-Wish-Cupcakes/143276975745503

Inside-Out Cabbage Rolls Recipe

Here's a hearty, one-dish meal that's lower in fat but very filling. The cabbage, ground beef and brown rice give it a comforting, down-home feel. Thanks to Lisa Williams of Comstock Park, Michigan for the recipe!

This recipe is:

Healthy

Diabetic Friendly

Prep: 15 min. Cook: 30 min.

Yield: 6 Servings

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 small head cabbage, chopped
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 cup reduced-sodium beef broth
• 1 can (8 ounces) pizza sauce
• 1 cup cooked brown rice
• 1/2 cup shredded reduced-fat cheddar cheese

  Directions

  • In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
  • Stir in the cabbage, tomatoes, broth and pizza sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally.
  • Stir in rice; heat through. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Yield: 6 servings.
  
  
  
  
  Nutritional Facts 1-1/3 cups equals 244 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 502 mg sodium, 23 g carbohydrate, 5 g fiber, 21 g protein.
• Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Easy Spanish Rice Recipe

I came up with this recipe trying to replace a microwave Spanish rice. This quick recipe has fewer calories and less sodium!”

This recipe is:  Quick, Quick Meals

Prep/Total Time: 15 min.

Yield: 4 Servings

Easy Spanish Rice Recipe

Ingredients

• 2 cups water
• 2 cups instant brown rice
• 1 envelope enchilada sauce mix
• 1 cup picante sauce

Directions

• In a large saucepan, bring water to a boil; stir in rice and sauce mix. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in picante sauce. Let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 217 calories, 2 g fat (0 saturated fat), 0 cholesterol, 1,905 mg sodium, 43 g carbohydrate, 4 g fiber, 4 g protein.

Grannies Kitchen

Tree Log Planter

This is a clever idea for a flower garden. you could cut it down for smaller sizes as well.

What a great way to recycle. Nature at it's best.

Grannies Kitchen and Great Ideas

Tree Log Planter

 



Quote Of The Day

Do what you can, with what you have, where you are.~ Theodore Roosevelt
Quote of the Day:

Cupcake Lovers

If you love cupcakes check out this Sweet facebook pages.  Life As Sweet As A Cupcake.
http://www.facebook.com/LifeIsAsSweetAsACupcake

Rhubarb Pork Chop Bake Recipe

True, it's a little unusual to combine rhubarb with meat in an entree, but my family loves this recipe! It was created by my mother in an effort to use abundant rhubarb from our farm garden. I'm sure you'll enjoy it, too! -Edie deSpain Logan, Utah 

Rhubarb Pork Chop Bake Recipe

Thank you Edie for sharing.  Grannies Kitchen Favorite

Prep: 15 min. Bake: 40 min.

Yield: 4 Servings

Ingredients

• 4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
• 2 tablespoons canola oil
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2-1/2 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
• 4 slices day-old bread, crusts removed and cubed
• 3/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice

Directions

• In a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Sprinkle with rosemary, salt and pepper. Remove from the heat and keep warm.
• In a large bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
• Place half of the rhubarb mixture in a greased 11-in. x 7-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350° for 30-35 minutes. Uncover; bake 10 minutes longer or a meat thermometer reaches 160°. Yield: 4 servings

Macadamia Lemon Bars Recipe

These bars melt in your mouth" and "They're out of this world" are compliments I receive frequently when people taste this treats. They are excellent for showers and other get-togethers.                               

Simple Bars
Grannies Kitchen Favorite

Prep: 25 min. Bake: 10 min.

Yield: 12 Servings

Ingredients

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup butter, melted
• 1/4 cup chopped macadamia nuts
• FILLING:
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 tablespoons chopped macadamia nuts
• Confectioners' sugar

Directions

• In a large bowl, combine the flour, confectioners' sugar and butter until crumbly; stir in nuts.
• Press onto the bottom and 1/2 in. up the sides of a greased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until lightly browned.
• In a small bowl, combine the sugar, flour, baking powder and salt. Beat in the eggs, lemon juice and lemon peel until light and fluffy.
• Pour over hot crust. Sprinkle with nuts. Bake for 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with the confectioners' sugar. Yield: 1 dozen.

Macdamia Lemon Bars Recipe

Picante Egg Rolls Recipe

Prep: 20 min. Cook: 5 min./batch
Yield: 30 Servings





Living near the Mexican border, we've developed a love of spicy cuisine. I came up with this recipe by mixing and matching different foods.—Marilyn Long, Spring Valley, California













Ingredients
2 pounds ground beef
2 cups (8 ounces) shredded cheddar cheese
1/2 cup picante sauce1 envelope chili seasoning
1 teaspoon garlic powder
2 packages (16 ounces each) egg roll wrappers
Oil for deep-fat frying
SAUCE:
1 cup picante sauce
1/2 cup sour cream

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Stir in the cheese, picante sauce, chili seasoning and garlic powder.

Place 1/4 cupful in the center of an egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls. Yield: 2-1/2 dozen (1-1/2 cups sauce).

Grannies Kitchen Humor

Quote of the Day:

When love and skill work together, expect a masterpiece.

Grannies Kitchen

Grannies Kitchen Words and Tid Bits

Since it is Holocaust Remembrance Day, My "Grandma's Seal of Approval" Goes to Stand Israel today. I think we should never forget history and I pray that someday all the people of the world can live in peace and respect for one another. ~ Grandma's Laughs & Tid Bits

Nesting Baby Bluebird Cupcakes

Celebrate spring with cupcakes evocative of the season. With adorable baby bluebird cupcakes and pretty flower cupcakes, the following recipes will add spring to anyone's step.

Welcome spring with these sweet bluebirds, which are still too young to leave their shredded coconut nest. The birds are carefully piped out of tinted buttercream onto a simple vanilla-cake base.

You can make the most adorable cupcakes for birthdays, parties, springtime, ladies teas or any occasion! Start with these basic cupcake recipes, and then learn how to decorate them.

 

Servings: Serves 12

Grannies Feature Cupcake Recipe

Nesting Baby Bluebird Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup milk

• 1 1/4 cup sugar
• 5 large egg whites
• 2 cups (4 sticks) unsalted butter , room temperature
• 1 teaspoon vanilla extract

Directions

Cupcake:
Heat oven to 350°. Line cupcake pan with liners; set aside.

In medium bowl, sift together flour, baking powder, and salt. In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, scrape down bowl, and beat in vanilla.

Add flour mixture and milk alternatively, beginning and ending with the flour. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer to wire rack; cool completely.

Buttercream Frosting
Combine sugar and egg whites in mixer bowl. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, 3 minutes. Transfer bowl to mixer stand. Using the whisk attachment, beat mixture on high until cooled, about 15 minutes.

Using paddle attachment, add butter, 1 tablespoon at a time, until completely incorporated. Stir in vanilla. If not using immediately, refrigerate in airtight container up to a week, or freeze up to a month. Bring to room temperature, and re-beat or stir vigorously before using.

(To make chocolate frosting, substitute 3 ounces semi-sweet chocolate, melted and cooled for the vanilla extract.)

Makes 5 cups of frosting.

Assemble Nesting Baby Bluebirds Cupcakes

Before adding chocolate to buttercream frosting, set aside 1 1/2 cups buttercream frosting and 1 teaspoon melted chocolate.

Heat oven to 350°. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.

Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in pastry bag fitted with a #11 Ateco plain round tip, and pipe three blue bird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons of toasted coconut.

.

Kitchen Humor

"Grannies Kitchen Humor"

At My Age "Getting Lucky" means Finding Mt Car In The Parking Lot!!

Marshmallow Sheep Cupcakes

You can make the most adorable cupcakes for birthdays, parties, or any occasion! Start with these basic cupcake recipes, and then learn how to decorate them.
 Great for Childrens party or Baby shower cake.

Servings: Serves 12

Grannies Kitchen Featured Cupcake Recipe

Marshmallow Sheep Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup milk

• 1 1/4 cup sugar
• 5 large egg whites
• 2 cups (4 sticks) unsalted butter , room temperature
• 1 teaspoon vanilla extract

Directions

Cupcake:
Heat oven to 350°. Line cupcake pan with liners; set aside.

In medium bowl, sift together flour, baking powder, and salt. In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, scrape down bowl, and beat in vanilla.

Add flour mixture and milk alternatively, beginning and ending with the flour. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer to wire rack; cool completely.

Buttercream Frosting
Combine sugar and egg whites in mixer bowl. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, 3 minutes. Transfer bowl to mixer stand. Using the whisk attachment, beat mixture on high until cooled, about 15 minutes.

Using paddle attachment, add butter, 1 tablespoon at a time, until completely incorporated. Stir in vanilla. If not using immediately, refrigerate in airtight container up to a week, or freeze up to a month. Bring to room temperature, and re-beat or stir vigorously before using.

(To make chocolate frosting, substitute 3 ounces semi-sweet chocolate, melted and cooled for the vanilla extract.)

Makes 5 cups of frosting.

Directions

Assemble Marshmallow Sheep Cupcakes
Tint 1/4 cup buttercream pink and 1/4 cup black. Lightly frost cupcakes with uncolored buttercream. Use remainder to pipe heads and ears: starting in the center of cupcake pipe a pear-shaped head using a pastry bag fitted with just a coupler; increase pressure as you pull back. Pipe ears on both sides using a #352 Ateco leaf tip.

Pipe black eyes and pale-pink mouth and nose onto narrow end of head using a #2 Ateco plain tip.

Place three marshmallow halves on each sheep head, cut side down. Then, working from the base of the head out, continue to cover the cupcake with halved marshmallows, cut sides down.

Marshmellow Sheep Cupcakes

The Top 10 Signs You're A Lousy Cook:

Grannies Kitchen Humor

The Top 10 Signs You're A Lousy Cook:





10. Your family automatically heads for the table every time they
hear a fire siren

  9. Your kids know what "peas porridge in a pot nine days old"
tastes like.

  8. Your son goes outside to make mud pies, the rest of the family
grabs forks and follows him.

  7. Your kids favorite drink is Alka-Seltzer.

  6. You have to buy 25 pounds of dog food twice a week for your toy
poodle.

  5. Your kids got even with the neighborhood bully by inviting him
over for dinner.

  4. Your kids got suspended from school for trying to smuggle toxic
waste in their lunch bags.

  3. Your husband refers to the smoke detector as the oven timer.

  2. No matter what you do to it, the gravy still turns bright purple.

    ... and the Number 1 Sign You're A Lousy Cook:
1. You burned the house down trying to make jelly.

Grannies Kitchen HumorThe Top 10 Signs You're A Lousy Cook

The Top 10 Alternative Ways To Order Pizza:

Grannies Kitchen Humor

The Top 10 Alternative Ways To Order Pizza:

10. If using a touch-tone, press random numbers while ordering.
Ask the person taking the order to stop doing that.

9. Get taker's name. Later, call exactly on the hour to
say, "This is your (time of day) wake-up call, (name)."
Then hang up.

8. Make up a charge-card name. Ask if they accept it.

7. Order a Big Mac Extra Value Meal.

6. Terminate the call with, "Remember, we never had this
conversation."

5. Say hello, act stunned for five seconds, then behave as if
they called you.

4. Tell the order taker you're depressed. Get him/her to cheer
you up.

3. Make a list of exotic cuisines. Order them as toppings.

2. Have your pizza "shaken, not stirred."

... and the Number 1 Alternative Way To Order Pizza:
1. Tell the order taker a rival pizza place is on the other
line and you're going with the lowest bidder.

2 Recipes Created With Easter Dinner Leftovers

Grannies Kitchen  After-Holiday Ham on Biscuits Recipe

This recipe is: Quick

This recipe is: Quick, Quick Meals

Prep/Total Time: 30 min.

Yield: 10 Servings

  

10 30

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 1/2 cup milk
• CREAM SAUCE:
• 1 cup cubed fully cooked ham
• 1/4 cup chopped onion
• 3 tablespoons butter
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-3/4 cups milk
• 3 hard-cooked eggs, chopped
• 1 tablespoon minced fresh parsley

Directions

• In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
• Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.

Nutritional Facts 1 serving (2/3 cup) equals 196 calories, 12 g fat (6 g saturated fat), 97 mg cholesterol, 478 mg sodium, 15 g carbohydrate, trace fiber, 8 g protein

Old-Fashioned Egg Salad Recipe

You can also add a little cream cheese to the recipe for an extra-creamy sandwich-topper.

This recipe is: Quick Meals, Quick Salad

 

 

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 1/2 cup finely chopped celery

Directions

• In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.

Recipes with Base Mix: Egg and Macaroni Salad

Nutritional Facts 1/2 cup (calculated without lettuce leaf or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.

 

Signs That You're Drinking Too Much Coffee;

Grannies Kitchen Humor

Signs That You're Drinking Too Much Coffee;


* Juan Valdez names his donkey after you.
* You get a speeding ticket even when you're parked.
* You answer the door before people knock.
* You just completed another sweater and you don't know how to knit.
* You grind your coffee beans in your mouth.
* You can take a picture of yourself from ten feet
away without using the timer.
* Your eyes stay open when you sneeze.
* You go to AA meetings just for the free coffee.
* You walk twenty miles on the treadmill before
realizing it's not plugged in.
* You forget to unwrap candy bars before eating them.
* You go to sleep just so you can wake up and smell the coffee.
* You have a picture of your coffee mug on your coffee mug.
* You ride an exercise bike to work.
* You don't even wait for the water to boil anymore.
* You use coffee flavored mouthwash.
* You help your dog chase its tail.

Show-Off Salad Recipe

Grannies Kitchen Easter Leftover Recipe

People tell me they can't stay away from this fresh-tasting salad, with its layers of lettuce, green pepper, cucumber, macaroni, hard-cooked eggs, ham and more. Mustard and pepper give a little zip to the creamy mayonnaise dressing. -C. Neomi Drummond, Des Moines, Iowa

This recipe is: Quick, Quick Meals, Quick Salads

Prep: 20 min. + chilling

Yield: 16-18 Servings

20 20

Ingredients

• 2 cups uncooked elbow macaroni
• 1 tablespoon canola oil
• 3 cups shredded lettuce
• 1 medium green pepper, chopped
• 1 medium cucumber, peeled, seeded and diced
• 3 hard-cooked eggs, sliced
• 1 cup shredded red cabbage
• 1 small red onion, chopped
• 2 medium carrots, shredded
• 1 cup diced fully cooked ham, optional
• 1 package (10 ounces) frozen peas, thawed
• 1 cup (4 ounces) shredded Colby-Monterey Jack or Monterey Jack cheese
• 1 cup Miracle Whip
• 1/2 cup sour cream
• 1/2 cup chopped green onions, divided
• 1 tablespoon spicy brown or horseradish mustard
• 1 teaspoon sugar
• Salt and pepper to taste

Directions

• Cook macaroni according to package directions; drain and rinse in cold water. Drizzle with oil; toss to coat.
• Place lettuce in a shallow 3-qt. dish; top with the green pepper, cucumber, macaroni, eggs, cabbage, red onion, carrots, ham if desired, peas and cheese.
• In a small bowl, combine the Miracle Whip, sour cream, 1/4 cup of green onions, mustard, sugar, salt and pepper; spread over the top. Cover and refrigerate overnight.
• Just before serving, sprinkle with remaining green onions. Yield: 16-18 servings.

Nutritional Facts 1 serving (1 each) equals 200 calories, 15 g fat (4 g saturated fat), 50 mg cholesterol, 151 mg sodium, 12 g carbohydrate, 2 g fiber, 5 g protein.

http://grannieskitchen.blogspot.com/Show Off Salad Recipe

Fruit Smoothies Recipes

Great Spring and Summer Refreshing Drinks!      and OOOOh So Simple!

Grannies Kitchen Refreshing Smoothies

Instead of pouring a glass of ordinary orange juice, we suggest making this refreshing smoothie that's quickly prepared in a blender.

This recipe is: Quick, Diabetic Friendly, and Healthy

Prep/Total Time: 10 min.

Yield: 4 Servings

Ingredients

• 2 cups 2% milk
• 1 cup frozen unsweetened sliced peaches
• 1 cup frozen unsweetened strawberries
• 1/4 cup orange juice
• 2 tablespoons honey

Directions

• In a blender, combine all ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.

Nutritional Facts 1 cup equals 128 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 62 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 fruit, 1/2 reduced-fat milk.

Fruit Smoothies Recipe

“My kids like smoothies, so I make them quite often-I almost know this recipe by heart! It's great as a snack, breakfast or dessert.”

This recipe is: Healthy, Quick, and Diabetic Friendly.

Prep/Total Time: 10 min.    Yield: 4 Servings

 

 

Ingredients

• 1 cup fat-free milk
• 1/2 cup plain yogurt
• 1/4 teaspoon vanilla extract
• 1-1/2 cups fresh or frozen strawberries, thawed
• 1/2 cup canned unsweetened pineapple chunks
• 1/4 cup nonfat dry milk powder
• 4 ice cubes
• 2 tablespoons sugar

Directions

• In a blender, combine all ingredients; cover and process for 30-45 seconds or until blended. Stir if necessary. Pour into chilled glasses; serve immediately. Yield: 4 servings.

Nutritional Facts 1 cup equals 122 calories, 1 g fat (1 g saturated fat), 7 mg cholesterol, 81 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Grannies Kitchen Humor

A preacher goes to a nursing home to meet an elderly parishioner. As he is sitting there he notices this bowl of peanuts beside her bed and takes
one. As they talk, he can't help himself and eats one after another.

 By the time they are through talking, the bowl is empty. He says,
"Ma'am, I'm sorry, but I seem to have eaten all of your peanuts."

 "That's okay," she says. "They would have just sat there. Without my
teeth, all I can do is suck the chocolate off and put them back."

Grannies Kitchen Humor 

http://grannieskitchen.blogspot.com/

Diet For Stress

Grannies Kitchen Humor - DIET FOR STRESS:

This diet is designed to help you cope with the   stress that builds up during the day.

Breakfast:
 1/2 grapefruit
1 slice whole wheat toast
8 oz. skim milk

 Lunch: 
4 oz. lean broiled chicken breast
1 cup steamed spinach
1 cup herb tea
1 Oreo cookie

 Mid-Afternoon snack: 
The rest of Oreos in the package
2 pints Rocky Road ice cream, nuts, cherries and whipped cream
1 jar hot fudge sauce

 Dinner:
  2 loaves garlic bread
4 cans or 1 large pitcher Coke
1 large sausage, mushroom, and cheese pizza
3 Snickers bars

 Late Evening Snack: 
Entire frozen Sara Lee cheesecake (eaten directly from freezer)

Additional Rules for this Diet:

 1. If you eat something and no one sees you eat it, it has no calories.
2. When you eat with someone else, calories don't count if you do
not eat more than they do.
3. Food used for medicinal purposes NEVER count, such as hot chocolate,
brandy, toast and Sara Lee Cheesecake.
4. If you fatten up everyone else around you, then you look thinner.
5. Things licked off knives and spoons have no calories if you
are in the process of preparing something.
6. Anything consumed while standing has no calories. This is due
to gravity and the density of the caloric mass.
7. Anything consumed from someone else's plate has no calories
since the calories rightfully belong to the other person and
will cling to his/her plate.

REMEMBER: STRESSED SPELLED BACKWARDS IS DESSERTS

Chicken Rice Casserole Recipe

Casseroles are one of my favorite dishes and this one is so easy to put together. The already cooked chicken makes this recipe extra fast.—Marcia

Grannies Kitchen

Prep: 10 min. Bake: 55 min.   -   Yield: 6 Servings

Ingredients

• 2-1/2 cups cubed cooked chicken
• 1-1/2 cups frozen mixed vegetables
• 1 cup Homemade Seasoned Rice Mix
• 1/2 cup chopped onion
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 cups water
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 teaspoon onion salt
• 1/4 teaspoon dried thyme
• 1/4 cup crushed potato chips

Directions

• In a greased 2-qt. casserole, combine chicken, vegetables, rice mix, onion and mushrooms. Combine water, soup, onion salt and thyme; mix well. Pour over the rice mixture; stir. Cover and bake at 375° for 55-65 minutes or until the rice is tender, stirring occasionally. Sprinkle with potato chips. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 222 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 651 mg sodium, 16 g carbohydrate, 3 g fiber, 21 g protein. Chicken Rice Casserole

Grannies Kitchen Cooking Up Great Meals.          http://grannieskitchen.blogspot.com/

Easter Leftover Recipes

Broccoli-Ham Cheese Pie Recipe
Grannies Kitchen Easter Leftover Recipe:

Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entree from Nancy Granaman. "This egg and vegetable pie always gets thumbs-up approval from my sons and husband," says the Burlington, Iowa cook.

This recipe is:  Healthy and Diabetic Friendly

Prep: 25 min. Bake: 70 min. + standing

Yield: 6 Servings

 

Ingredients

• 12 sheets phyllo dough (14 inches x 9 inches)
• Refrigerated butter-flavored spray
• 1 package (16 ounces) frozen broccoli cuts, thawed and patted dry
• 1 cup cubed fully cooked lean ham
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1 small onion, chopped
• 2 tablespoons minced fresh parsley
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup egg substitute
• 1 cup fat-free evaporated milk
• 2 tablespoons grated Parmesan cheese

Directions

• Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 in. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent drying out.) Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.
• In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust. Combine egg substitute and milk; pour over broccoli mixture. Fold edges of dough over filling toward center of pie plate. Spritz edges with butter-flavored spray.
• Cover edge of crust with foil. Bake at 375° for 40 minutes. Remove foil. Sprinkle with Parmesan cheese. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Analysis: 1 piece equals 232 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 882 mg sodium, 24 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

http://grannieskitchen.blogspot.com/

Honey Cinnamon Butter Recipe

This recipe is a simple yet special spread for breakfast bread and muffins.

This recipe is: Quick

Prep/Total Time: 10 min.   Yield: 21 Servings

Ingredients

• 1 cup butter
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• Muffins, toast, bagels, French toast or pancakes, optional

Directions

• In a small bowl, beat all the ingredients until smooth. Serve with muffins, toast, bagels, French toast or pancakes if desired. Refrigerate leftovers. Yield: 1-1/3 cups.

Nutritional Facts 1 serving (1 tablespoon) equals 101 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 88 mg sodium, 7 g carbohydrate, trace fiber, trace protein.

Grannies Kitchen

http://grannieskitchen.blogspot.com/

Great Easter Leftover Recipes

Ham and Cheese Potato Casserole Recipe.



This recipe makes two cheesy, delicious casseroles. Have one tonight and put the other on ice for a future busy weeknight. It's like having money in the bank when things get hectic!

 

 

 

 

Grannies Kitchen Recipe

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 2 cups (16 ounces) sour cream
• 1/2 cup water
• 1/2 teaspoon pepper
• 2 packages (28 ounces each) frozen O'Brien potatoes
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2-1/2 cups cubed fully cooked ham

Directions

• In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, cheese and ham.
• Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (5 servings each).

Nutritional Facts 1-1/3 cups equals 474 calories, 26 g fat (14 g saturated fat), 92 mg cholesterol, 1,555 mg sodium, 36 g carbohydrate, 4 g fiber, 20 g protein.

http://grannieskitchen.blogspot.com/

Chubby Bunnies Recipe

This recipe is:  Quick

Chubby Bunnies Recipe

• Prep: 20 min. Bake: 5 min./batch + cooling
• Yield: 16 Servings

20 5 25

 

 

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 2 eggs
• 1/2 cup water
• 15 drops red food coloring
• 16 red gumdrops
• 32 miniature semisweet chocolate chips

Directions

• In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Reserve 1 cup batter. To remaining batter, stir in food coloring. Cut a 1/4-in. hole at the corner of two food-safe plastic bags; fill one with pink batter and one with plain batter.
• Using pink batter, pipe a 4-in. x 2-in. oval ring onto a greased baking sheet for bunny face. Pipe two ovals for ears. Using plain batter, pipe centers for ears and cheeks for face. Pipe additional pink batter to completely fill ears and face. Repeat with remaining batters.
• Trim off bottom ends of gumdrops; use rounded tops for noses. Add chocolate chips for eyes. Bake at 375° for 4-6 minutes or until set. Cool for 1 minute before removing to wire racks to cool. Store in an airtight container. Yield: 16 bunnies.

Grannies Kitchen

/http://grannieskitchen.blogspot.com/