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Easy recipes using everyday ingredients.

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Cooking/food
Nutrition for Kids: How to Teach Your Children About Healthy Eating
Deviled Eggs, Egg Dye and Other Egg Recipes
Easy Tuna Recipes

Email address to send replies, requests and tried and true recipes.

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Happy birthday Uncle Joe.  I got you a present and put it down the hole in the desk where my master says computer cords are suppose to go.  She won't give it back to me so I can mail it to you.  It was my favorite toy mouse.
Ditto (the youngest furry assistant.)

Hi Nancy,
This recipe for dark chocolate brownies with cinnamon was our most popular recipe in our newsletter this morning. If you are in the mood for some serious chocolate, these are very good. (And of course, chocolate makes everything better.)

If you would like to receive our newsletter, click here.
Dennis Weaver, The Prepared Pantry

Mayan Chocolate Chip Brownies

These are serious brownies. They are absolutely scrumptious, decadent brownies inspired by Haagan-Dazs’s® Mayan Chocolate ice cream—dense, moist, and laced with cinnamon.

Good, quality chocolate always makes a difference in a brownie. Because there is so much cinnamon in this recipe, make sure that you use a top-notch cinnamon.

3 ounces unsweetened chocolate
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2/3 cup all-purpose or bread flour
1/2 tablespoon ground cinnamon
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan.

1. Cut the chocolate into pieces. Melt the butter in the microwave or a double boiler. Add the chocolate. Let it sit for a minute and then stir. If the chocolate is not completely melted and mixture smooth, return it to the microwave or double boiler and heat until melted and smooth. Stir in the sugar and salt.
2. In a cup or small bowl, whisk the eggs together. Add the eggs and vanilla to the chocolate mixture. Stir until combined.
3. Add the flour and cinnamon. Stir until combined again. Fold in the chocolate chips.
4. Scrape the batter into the prepared pan. Bake for 20 to 25 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let cool completely before cutting.

Baker’s note: If you are in a hurry to get to your brownies—and who isn’t—stick the pan of brownies in the refrigerator to cool.

Variations
Chocolate Chip Brownies. You can always leave the cinnamon out. They are still good brownies but the cinnamon does give them some zip.

Walnut Brownies. These brownies are designed for chocolate lovers. If you want to tone down the chocolate, replace the chocolate chips with walnuts

There has been many problems with the server hosting our online newsletter.  Yesterday morning when I was attempting to save the newsletter online it wouldn't.  Called the company and they asked that I wait to try and save the newsletter until the problem was resolved.  It seems to be working fine now.  There has been problems since Jun 24th with the server timing out.  In most cases it would not affect members viewing the page but would result in longer loading times for pages.
Nancy

HI: This is a tried and true recipe:

Dreamsicle Cake--Diabetic
1 white cake mix
2 egg whites
1 can of diet orange soda
Put batter in pam sprayed pan for 30 to 35 minutes at 350 degrees

Filling
1 small box of orange sugar free jello
1 cup of boiling water
1 cup of cold water
Pour this mixture over hole poked cake and refrigerate for 2 hours

Frosting
1 small box of sugar free jello
1 small box of instant sugar free vanilla pudding
1 cup of 2% milk
1 teaspoon vanilla
8 oz of cool whip
Enjoy---Glory from Tucson

To Gloria regarding unwanted printing. Its happened to me too. Go up and minimize the screen, then go to your screen or programs and quickly double click on your printer.

You will be shown a screen showing the printing in session. Delete or cancel it, that will stop the unwanted printing. Mary Jean, San Marcos

This recipe or one very similar to it was also posted by Jocelyne in Québec.

Good morning Nancy,

This is in response to CC in the Wed. 7/19 newsletter about the omelet in a bag. I have enclosed the complete warning about doing this dish, but, please feel free to condense it for the newsletter. This was posted on The
Cutting Board by one of Azlinda's members last week. I will also post the link with a short warning on the Message Board for our members. Thanks Nancy for all the hard work you and your 4 legged associates do for us all!!

Chris in NM

Say "NO" to the ZIPLOC OMELET
FOR IMMEDIATE RELEASE
July 3, 2006


I thought it was important to respond to a questionably safe Food Fad, the ZIPLOC OMELET. It is the latest NOT recommended fad. Please... DON'T try this at home and we will tell you exactly why. What is circulating around
again is instructions on cooking omelets in Ziploc bags. This is not recommended until further research is done on cooking with plastics. There is still question about the cancer causing breakdown of plastics and their contact with food during cooking.

We have contacted the Ziploc company and they replied by telling us that ZIPLOC® brand Bags cannot be used to boil food. They also told us that they do not manufacture a "boilable" bag.... yet.

They do not recommend using any ZIPLOC® brand Bag in boiling water, or to "boil" in the microwave. ZIPLOC® brand Bags are made from polyethylene plastic with a softening point of approximately 195 degrees Fahrenheit. By
pouring near boiling water (water begins to boil at 212 degrees) into the bag, or putting the bag into the water, the plastic could begin to melt. Might I add that eggs and cheese have fat which gets much hotter than water
thus the likelihood of melting the plastic increases.

It is so easy to start something unhealthy like the idea of a ZIPLOC OMELET. All you have to do is type it up and send it out to everyone you know via e-mail. It spreads like wild fire. The ZIPLOC OMELET instructions start out by telling you "This works great !!!" But who ever started the idea had not contacted the company who manufactures the bag to see if such cooking techniques were recommended. Therefore people receiving the instructions might just assume this idea is safe and it is not.

The specific concern centers on the possible contamination of foods with known carcinogens that may be present in plastic containers and wraps.

This issue is certain to generate much research to clarify the potential risks. Until this issue is fully resolved, consumers who want to take a cautious approach should not use Ziploc type bags for boiling food in water
or in the microwave. People should continue making omelets the old traditional way until plastic bag manufacturers come out with an approved safe bag that while heated containing food will produce no carcinogens.

McLean County Extension
McLean County Extension
Nutrition & Health <>

Contact Us
For more information, please contact:
Robin Bagwell
Nutrition/Family Life
McLean County Unit
402 North Hershey Road
Bloomington, IL 61704
Phone: 309-663-8306
FAX: 309-663-8270
bagwell@uiuc.edu

HI!Kathy in Florida ( July 17th ) I don't have the exact Wendy recipe but I have this one that is as good...I think ;)) Jocelyne in Québec

Oriental Sesame Dressing
Source: CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

1/4 cup toasted sesame seed
1/2 cup brown sugar
1 tsp salt
1 tsp pepper
1/4 cup salad oil
1/2 cup lime juice
6 tbsp mirin
1 cup rice vinegar
1/2 cup tamari (or shoyu)
4 tsp sesame oil

To make dressing, combine the listed ingredients; mix well. Serve with salad. Makes 10 to 12 servings.

Nancy, I would like to have some recipes on Red Velvet Cakes and German Chocolate Cakes made from scratch. Thanks to all that have these and thank you for a wonder web site.
Sue from North Carolina

Regarding the Jambalaya in the 7/20/06 newsletter, (no name contributor) what is "Pork Stew"?
IM2

Hi Nancy,
This is for Mike in Montreal, who asked about a box of raisins. I buy my raisins in bulk also, but I used to buy them by the box and the boxes I purchased were always 1 pound. According to one of my older cookbooks, in the Ingredient Substitutions section, 2-1/2 cups of raisins equals 1 pound. Of course there are always exceptions, such as the little individual snack boxes of raisins. Have a wonderful day.
Betty in Canada.


Please visit my website "Betty's Place"
http://members.shaw.ca/b.e.webb

To the person requesting information on Whoopie Pies in the July 19th Newsletter. I found this explanation at www.whatscookingamerica.net which does an excellent job of explaining.
Pam in Ohio

"A whoopie pie is like a sandwich, but made with two soft cookies with a fluffy white filling. Traditional whoopies pies are made with vegetable shortening, not butter. The original and most commonly made whoopie pie is chocolate. but cooks like to experiment, and today pumpkin whoopie pies are a favorite seasonal variation.

The recipe for whoopie pies has its origins with the Amish, and in Lancaster county, Pennsylvania, it is not uncommon to find roadside farm stands offering these desserts. Amish cooking is about old recipes that have fed families for generations, with no trendy or cross-cultural fusions or mixtures. These cake-like whoopie pies were considered a
special treat because they were originally made from leftover batter. According to Amish legend, when children would find these treats in their lunch bags, they would shout 'Whoopie'!"

Hello...I would like to than everyone who sent in recipes for babyback ribs cooked using the broiler. I am going to try and cook some again soon. The recipes seem easy and delicious, my kind of cooking.
Sherrie in Delaware

For Gloria, whose printer won't let her cancel: I had that problem once Now, I not only hit the cancel, I pull the paper out of the printer. Then it will stop. A window will come up and when I press cancel on that, it works. You get a full wasted page, but at least it isn't the whole newsletter printed out.
Sandy in Iowa

Comment
I don't pull out the sheet that is printing just the rest of the paper in the paper tray. When the printer realizes it is out of paper it will stop.

Hope this is what Kay was wanting.
Lurinne in MS

Dreamsicle Mousse
1 box Sugar free orange Jell-O (3 ounce)
1 box Sugar free white chocolate instant pudding (3 ounce)
1 small can mandarin oranges (drained)
1 (8-ounce) container Fat free cool whip
Dissolve Jell-O in 1 cup boiling water. Add 1 cup cold water, mix well. Let set for 5 minutes.

Using an electric mixer, mix the dry pudding into the Jell-O until well blended. Fold in the mandarin oranges and the cool whip. Chill for several hours till firm.

Variations: Strawberry Jell-O with fresh strawberries; lime Jell-O with pineapple; or peach Jell-O with peaches.

This recipe or one very similar to it was also sent in by JoAnn in PA, Doris--Clayton,Oh and Zelda in Grand Prairie, TX

I love your newsletter and can't wait to get it read. Thank you so much for all the hard work you do for all of us. I'm looking for a recipe I found last year for Dreamsicle Dessert. It was wonderful, but I have moved since then and haven't found all of my recipes yet. I hope someone out there has a copy of it.
Kay in Illinois

Kay I hope this is the recipe you are looking for, it's the one I use. I make it with regular Jell-O and pudding mix.
Terry S. in Seguin Texas

Dreamsicle Cake
Cake:
1 Duncan Hines Classic White Cake Mix
2 egg whites
1 can diet orange soda

Preheat oven to 350 degrees. Spray shiny 9"x 13" cake pan with Pam. Mix
dry cake mix with orange soda and egg whites. Blend 30 seconds until
moistened and then 2 minutes on medium speed. Pour batter into pan and bake
33 to 35 minutes, or until done in center.

Filling:
1 small package orange flavor sugar-free Jell-O
1 cup hot water
1 cup cold water

Mix orange Jell-O powder with hot water until dissolved. Add cold water and stir. Poke holes in cake with fork that the tines have been sprayed with Pam. Pour orange mixture evenly over cake. Refrigerate at least 2 hours.

Frosting:
1 small package orange flavored sugar-free Jell-O
1 small package INSTANT fat free, sugar free vanilla pudding
1 cup 2% milk
1 teaspoon vanilla
1 tub (8 ounce) cool whip fat free topping

Mix together the second dry orange Jell-O mix and the dry vanilla pudding mix. Then add milk and vanilla. Blend well with mixer until smooth. Gently fold in the cool whip. Spread on COLD cake. Keep refrigerated.

Note: Hope he enjoys this. You can also use regular Jell-O, pudding mix, whipped topping, and whole milk. You can also try different flavors of Jell-O with this. I tried strawberry Jell-O and used diet strawberry soda.

This is for Wendy in Vancouver Island, Canada and her request for smoothies for her young daughter. You can start with a cup of orange juice, or apple juice, or milk, or coconut milk - or a combination of any of the above - in a blender. Add the banana and/or peeled apple. I peel and freeze my bananas for smoothies. Chunk them before putting into blender. In fact I freeze any fruit I use for them. Keeps the smoothie thick and cold. If the cup of liquid is not enuf, add whatever it takes to get the consistency you want. Add in other fruits from time to time
to see if she will tolerate the additional tastes. MMMMM. I getting Hungary for a smoothie!!
Lesleigh in hot and humid PA

For Marlene in TX:
Salmon in the Dishwasher
4 servings
4 (4 oz) filets salmon
1 T. olive oil
salt & ground black pepper to taste
1 t. dried dill, or to taste
3 T fresh lemon juice

Tear off 4 sheets of aluminum foil, large enough to wrap each steak. Grease 1 side of each piece of foil. Place 1 salmon filet on each & drizzle a little olive oil on top of each piece of salmon. Sprinkle w/salt, pepper & dill weed to taste. Drizzle a bit of the lemon juice over each piece of salmon. Wrap up the steaks, carefully sealing each foil packet. Test each packet by pressing on it. If air escapes, re-wrap it. Put on top rack of the dishwasher & run for a full cycle, with heated drying. Salmon will be done when the dishwasher runs the full cycle.
Athena in DE

Another version of the recipe
Cooking Salmon in a Dishwasher

Needs:
salmon fillets
aluminum foil
a lemon
a few butter pats
electric dishwasher

Place the fish on two large sheets of aluminum foil. Squeeze on some lemon juice and place the pats of butter on the salmon fillets. Seal the fillets well in the foil, and place the foil packet in the top wire basket of your electric dishwasher. DO NOT ADD SOAP OR DETERGENT. Close the dishwasher door, set the dishwasher on the hottest wash cycle, complete with drying cycle, and let it run through a full cycle. When the cycle is complete the fish will be cooked just right.

Nancy, with all the talk about cooking salmon, I have to share with all of you about a product we found at Costco. Cedar planks for the BBQ to cook the salmon on. We used it last night and the salmon was wonderful. Try it, you'll like it.
Alis from WA

Chile Relleno Casserole
Mary Barnes

1 27 oz can whole green chiles
1 lb. grated jack cheese
1 lb grated cheddar cheese
1 ½ lbs ground beef, browned
3 eggs, beaten
3 TBSP flour
1 small can evaporated milk
1 15 oz can tomato sauce

Wash chiles, slice open, remove seeds, and pat dry. In 9”X13” pan, layer half the chiles, then half the ground
beef, then half the cheese. Repeat layers but save ½ cup cheese for topping. Beat the eggs, add the flour and milk and beat until blended. Pour the egg mixture over the chiles, meat, and cheese.

Bake at 350° for 30 minutes. Spread tomato sauce evenly over the top, sprinkle with the reserved cheese and
bake 15 minutes longer. Cut into squares. Serves 8 to 10.

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