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Friday, January 23, 2015

Low Carb Stuffed Cabbage Rolls


Cabbage Rolls
  • 1 large head green cabbage, about 2 to 2¼ pounds
  • 1 pound ground beef
  • 1 can green chilies
  • 1/2 tsp.crushed red peppers(dried kind) (optional)
  • 1/2 medium onion chopped
  • 1 garlic cloves, minced or 1/2 tsp. garlic powder
  • 1 teaspoons salt
  • 1 teaspoon black pepper or Mrs Dash
  • 1 cup sour cream
  • Hot sauce (optional)
Tomato Sauce
  • 2 tablespoons butter 
  • 1/2 clove garlic, finely chopped
  • 1/2 medium onion, chopped
  • 1 tsp. beef bouillon 
  • 1 15-ounce can tomato sauce 
  • 1 tablespoon vinegar
  • Salt and pepper to taste
DIRECTIONS
  1. Carefully separate the leaves from the cabbage head. Blanch 10 large leaves in boiling water for about 1 minute, or just softened. Immediately run blanched leaves under cold water. Drain and reserve.
  2. Chop some of the remaining leaves to make 1 cup of chopped cabbage and reserve.
  3. Saute the ground beef with reserved cut up cabbage ,onion, garlic, salt, green chilies, pepper,Mrs. Dash and peppers if desired . Place some filling the bottom of a cabbage leaf. Begin to roll it up, folding both sides over the filling, and finish rolling to enclose the filling, like an eggroll. Continue, filling and rolling all the cabbage leaves. Place them, seam side down, on a tray or baking sheet.
  4. Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. Bake for 2 hours in a preheated 350F oven.


Wednesday, January 14, 2015

Sterling's cutest Baby Contest

Yesterday my adorable grandson was entered in a cutest baby contest....We would love to get your vote. I have posted the link under his picture.. He and I thank you in advance...xoxoxo


Click here to vote...no sign up needed...

http://1037kissfm.upickem.net/engine/Details.aspx?p=V&c=159391&s=74240669&i=1

Sunday, January 11, 2015

Buffalo Roasted Cauliflower





Ingredients

1 large head of fresh cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon powdered or fresh garlic
  •  juice of 1/2 lime {optional}
  • 1/4 teaspoons sea salt
  • 1 teaspoon Mrs. Dash
  • 1 /4 cup hot sauce or wing sauce

Break florets off of cauliflower stem. Mix together all ingredients including cauliflower in a bowl or ziploc baggie until all pieces are well coated. Spread on a cookie sheet or cast iron skillet, and bake in a 400 degree oven for 30 minutes until the top edges are browning and the bottom edges are browned and golden.  Remove from oven and toss with hot sauce , bake another 5 minutes.Serve with a side of bleu cheese dressing dipping sauce. ENJOY! 



Roasted Cheesy Ranch Cauliflower

Ingredients

  • 1 large head of fresh cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon powdered or fresh garlic
  •  juice of 1/2 lime {optional}
  • 1/4 teaspoons sea salt
  • 1 teaspoon Mrs. Dash
  • 1 cup shredded good quality cheese{of choice)


Break florets off of cauliflower stem. Mix together all ingredients including cauliflower in a bowl or ziploc baggie until all pieces are well coated. Spread on a cookie sheet or cast iron skillet, and bake in a 400 degree oven for 30 minutes until the top edges are browning and the bottom edges are browned and golden. Remove from oven and top with cheese.Serve with a side of ranch dressing dipping sauce. ENJOY! 

















 











Saturday, January 10, 2015

Vitamin Chicken Dog Biscuits

With the high expenses of commercial food, dog owners are showing interest on homemade varieties . Homemade food is rich in protein and vitamins, tasty and less expensive..not to mention chemical free....


I did a little research into dog nutrition, and started cooking for my dogs. I think if more pet owners saw the raw ingredients that get shipped to pet food manufacturers, they would start cooking for their pets, too...

Veterinarians receive very little training in nutrition.  You will notice at the vets office that they sell relatively poor quality foods, generally only one big brand that provides incentives to the clinic.  I understand that 'check with your vet' is more of a liability disclaimer, but everyone really should research the proper diet for their pet on their own. I have 12 year old rescue Pomeranian and I always prepare her homemade food. 


     Do you know dogs can live 27 years! Please don't give them commercial food.

The type of meals you feed your pet greatly enhances your pet’s health and greatly improves the relationship between you and your pet. It is important to select pet meals that will add value to your pet’s health rather than junk foods which will just make your pet obese and have no nutritional value...
Our animals give us so much happiness. We feel blessed everyday they are in our lives. They are family members with tons of love to give and it is our goal to give them a natural and holistic lifestyle. So why should you go thru the hassle of making your pet's food, other than they are a family member?

  1. You can  get the best quality  ingredients. Even when ingredients are listed on a commercial pet food label, you won't know the quality.
     
  2. When you make pet  food at home, you eliminate contamination by bacteria and fungi , including the nasty chemicals to produce the  color, texture, shelf life and taste that often cause health problems including cancer . 
  3. You won’t be  misled by the lies of being balanced and complete when they are not.
     
  4. Doing it yourself gives you more control over special-needs diets.  Older, and picky pets often need special attention. My older Pom needs glucosamine Chondroitin for her hips, so I add it to the recipe. If your pet has dry skin, fish oil can be added. Talk to your vet if you have questions about things your fur baby  could use in their diet. 



What dog couldn't use a little pampering now and then? When the time comes for that special reward, your dog will devour these cookie-texture treats...Before you start your recipe, you will want to prepare your protein.

.
You will need 2 to 4  cooked chicken breasts

~2 for a half batch
~4 for a full batch


  1. Preheat the oven to 250 degrees Fahrenheit.
  2. Remove any excess fat from the chicken. Turn the chicken breast on its side and use a paring knife to slice the chicken breast into 1/8 inch thick strips.
  3. Set the strips on a baking sheet. Bake for 2 hours.
  4. Check the chicken before removing from the oven. It should be dry and hard, not soft or chewy. Allow the chicken to cool completely before adding to recipe.

Now...on with the recipe........

Biscuit Recipe




  • 2 1/2 cups oatmeal flour{oatmeal ground in blender}.... whole wheat flour can be substituted 
  • 1/2 cup nonfat dry milk powder
  • 1 teaspoon peanut butter
  • 1 tsp. garlic powder {keeps fleas off your doggie}
  • 1 egg—beaten
  • ¼ c. cooked, shredded  oven dried chicken (canned is fine also)
  • Low-Sodium, organic chicken broth (enough to make a stiff dough)
  • 1 crushed multi vitamin
  • 1 cup low sodium chicken broth

  • Optional: ¼ c. shredded carrots

    Directions: 

    Combine flour and powdered milk  in a medium sized bowl. Add beaten egg, chicken, peanut butter, vitamin and chicken broth, mix well Dough should be very stiff. Add more broth if necessary
    On a well floured surface, roll out dough to ¼ inch thickness. 
    Cut with cookie cutters (I like bones or chickens)

    Place biscuits on cookie sheet and bake at 350 degrees for 30 minutes. (Cooking longer at a lower temperature will dry them out more and make them last longer.) 











    Vitamins can improve the quality of your pet's life. They help regulate body processes,protect the body from environmental toxins, and break down nutrients such as carbohydrates, proteins, and fats so the body can utilize them. Vitamins work with minerals and enzymes for digestion, reproduction, muscle and bone growth, and maintenance of healthy skin and haircoat.


    Older animals tend to absorb fewer vitamins, minerals, and electrolytes through the intestinal tract, and lose more of them through the kidneys and urinary tract. Also, some older animals eat less (due to conditions such as oral disease) and may not receive their daily needs of vitamins and minerals. Some evidence in other species suggest that antioxidants such as vitamins A, E, and C (beta-carotene) may play a role in protecting against some normal aging processes. A large percentage of older dogs suffer from arthritis. I recommend a daily supplement containing glucosamine....my Foxxy has hip dysplasia, and I see a considerable difference... 


    *Disclaimer:
    Please consult with your vet before following recipes you find on this blog or elsewhere on the internet. Different breeds and different ages of dogs have different nutritional requirements. You need to have the proper combination of protein, fat, carbs, vitamins and minerals or you may end up doing your dog more harm than good.

    Sunday, December 28, 2014

    No Fuss Egg Nog Doggie Biscuits



    I love to make this recipe using egg nog thru the holidays for my furry kids(and the neighborhood ones also).Trust me it is just as good if you use milk.You can omit the honey, but I have a little girl with a sweet tooth, and honey is a great natural antibiotic .I use a good local dark clover honey .

    This recipe is so dog gone easy, your going to wonder why you ever bought those chemical filled treats from the store!This recipe is a large batch, but you could half it if you choose. I always seem to be giving them away, and my furballs eat them so fast,I could double this recipe and never have enough. 





    Ingredients
    5 cups whole wheat flour
    4 teaspoons baking powder
     2/3 cup smooth peanut butter
    2 cups milk, or Egg Nog
    2 eggs
    2 T. honey
    1/2 tsp. sea salt

    Mix all ingredients in a stand mixer with dough hook attachment. I use a low speed, mix just until dough pulls away from the bowl, and forms a ball. Roll out on a floured surface and cut with a cookie cutter, or use a pizza cutter and cut in strips. Lay on an ungreased cookie sheet close together, but not touching. Bake 10 minutes in a preheated 375 degree oven . Cool, and store in an sealed container for up to 6 months.These freeze well also.



    Peanut butter is rich in protein, iron, calcium, potassiummagnesium, copper, and Vitamins B3, E, K,and a great source of fiber...my furry kids love it!
    Did you know it contains  rich natural oils including omega acids that help kill the bacteria  in your dog’s mouth, which cause bad breath.



    Saturday, December 27, 2014

    Essential Oil Sugar Cubes

    Whether you love a sugar cube in coffee , tea , or champagne. This is a great recipe for a cheaper, healthier, and more glamorous sugar cube...Oh...and did I say DELICIOUS!!!!


    1 cup sugar [ the best quality pure cane you can afford]
    2 T. water
    1 tsp. clear vanilla extract
    3 drops good quality essential oil [I love lavender}
    1 OR 2 drops food color [optional]


    Mix the ingredients with a fork. Try to remove the clumps of sugar and make a smooth mixture. If clumps of sugar remain, continue mixing to remove them. The sugar is ready when it retains it shape when lightly pressed.

    Line a baking pan with parchment paper. You can use a bread pan, a loaf pan, or any type of glass or metal pan that is oven safe.Sharper corner pans work best.

    Pour the sugar onto the parchment paper. Pack the sugar into the base of the pan very tightly with a spatula or another tool that is stiff and flat. The height should be similar to a commercial sugar cube, around 1/2 an inch.


    • If you want sugar pieces that aren't shaped like cubes, pour the sugar into oven-safe candy molds or muffin tins.
    • If you have candy molds that aren't oven safe, you can still use them. Pour the sugar into the molds and use a spatula to flatten the tops. Instead of putting the molds in the oven, cover them loosely with parchment paper and leave them on the counter overnight. They'll be hard by morning.
    Score the sugar. Using a knife, cut the sugar sheet into cubes of the size you want. Try to cut neat, even squares. Do not forget this step; if you do, you will end up with a sugar block, rather than sugar cubes.

    Put the pan in an oven preheated to 120°C or 250°F. Set a timer for 1 hour.

    Remove the pan of sugar from the oven. After one 1 hour, take the pan out and let the sugar cubes cool for at least 10 minutes.

    Break up the cubes. Pull the sugar cubes out of the pan and break them apart with your hands or something smooth like a knife. If cut properly, they will break fairly easy.

    Store the cubes. Put the sugar cubes into an airtight container for future use. Or, pop them into your coffee or tea right now and enjoy.



                          HAPPY NEW YEAR!!!

    Little Vintage Trailer Cookies




    BEST EVER GINGERBREAD

    2 C granulated Sugar
    1 C plus 2 T brown sugar
    1 C Crisco solid shortening
    3 T molasses
    4 eggs
    1 ½ t salt
    2 t baking soda
    6 C flour
    1 T ginger
    1 T cinnamon

    Cream the shortening and sugar in a large stand mixer. Add the eggs one at a time, beating until fluffy. Add the molasses, salt, soda, ginger, and cinnamon. Mix completely. Add the flour, one cup at a time. The dough will become very stiff, and the bowl will be quite full. Once the flour is incorporated, turn the mixer off. It is a very stiff dough, and the object is to incorporate the flour, nothing more.

    Roll dough to a generous 1/8” thickness directly on a lightly greased cookie sheet. Trace around paper stencils (available for publication) to cut out the walls and roof of a gingerbread house. Lift away the excess dough on the cookie sheet with a spatula or knife. Be sure to leave some space between the pieces—the dough does expand while baking.

    Bake at 375 degrees for between 10 and 14 minutes. Slightly over-baked (short of burning) is better than slightly under-baked as you need rigidity for constructing gingerbread houses.
    Let the cookie pieces cool completely before assembly—even overnight. When cooling and storing, do not stack the pieces. Ice with royal icing.


    ROYAL ICING~ Beat 3 egg whites,a 2 lb. pound bag powdered sugar,1 tsp cream of tartar, and 1/4 cup water on high speed til mixed well...... thin with 1 tablespoon water at a time until desired consistency....I have never had an issue with raw egg whites in the 40 years I have done cookies, but you can substitute with meringue powder if you please.




    I hope everyone had themselves a Merry Lil' Christmas....