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Archive for July, 2010

Janet Scott

 

It is hard to believe we are already half way through July!!  Bill and I have a new grandson that arrived over the weekend.  Our daughter Danielle had a baby boy weighing in at 10 lbs 10.7 ozs and 22 inches long!  He is a BIG boy!  We are happy they are both doing great and should be headed back to their home tomorrow!

Now, before I get started with some great recipes and tips I wanted to make sure you know, if you haven’t had the opportunity to check out our website resources that we have great Help topic articles written by some of the top Psychiatrists and Psychologists in the Nation.  There are several right on the front page and then if you go to Help by Topic there are several more there as well.  You will find everything from Divorce, Depression to Blending Families and forgiveness.  Please check it out at www.freeourfamily.com

FOOD SAFETY TIPS:

Making sure the foods you eat are fresh is also key to wellness.  If a product has a “use by” date, don’t go past that.  It is different from a “sell by” date which states when the product should be sold by.  Here are some time frames you should use when using food:

*  Whole meats:  Three to five days

*  Whole Poultry:  One to two days

*  Ground meats:  One to two days

*  Organ Meats:  One to two days

*  Fresh sausage:  One to two days

*  Cooked refrigerated sausage:  Three to Four Days

*  Cured (but not fully cooked) ham:  Five to seven days

*  Fully cooked ham:  Seven days  (three days for sliced once opened)

*  Deli Meats:  Two weeks (unopened):  Three to five days (opened)

*  Bacon and hot dogs:  Two weeks (unopened):  One week (opened)

*  Eggs:  Three to five weeks

*  Cooked Foods:  Three to four days

HEALTH TIPS:

Here’s Dr. Oz’s 5 tips that will increase health and help slow the aging process and for explanations, log on to www.droz.com :

*  Exercise

*  Eat colorful fruits and vegetables

*  Stay slim; eat a little less

*  Be with People you love

*  Emotional Health is key to longevity

Now for some GREAT RECIPES:

SECRET’S IN THE SAUCE BBQ RIBS

Servings:  5       Prep Time: 10 in   Cook 6 Hours

Ingredients

  • 2 racks pork baby back ribs (about 4-1/2 pounds)
  • 1-1/2 teaspoons pepper
  • 2-1/2 cups barbecue sauce
  • 3/4 cup cherry preserves
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced

Directions

  • Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce. Yield: 5 servings.

CHOCOLATE CREAM CHEESE BROWNIES

Servings:  24          Prep Time:  15  Bake 35 Min. + Chilling

Ingredients

  • 4 ounces German sweet chocolate, chopped
  • 3 tablespoons butter
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts
  • FILLING:
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract

Directions

  • In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in nuts. Pour half of the batter into a greased 8-in. square baking dish; set aside.
  • For filling, in a small bowl, beat the cream cheese, sugar, egg, butter, flour and vanilla until blended. Pour over batter in pan. Spoon remaining batter over filling. Cut through batter
  • with a knife to swirl the chocolate.
  • Bake for at 325° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: about 2 dozen.

 

Have a Blessed Night!

Janet Scott

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Janet Scott

Since the flood here in the Nashville area we really haven’t gotten much rain, but it looks like it is coming now for several days in a row.  The grass will grow like crazy now and as much as we grill out we may need to find some alternatives which brings me to some of the tips I came across to share with you.

Rainy Day Barbecue: The grill is sizzling, but now it’s drizzling. Here’s how to move the fun indoors.

Make room for more.

For an instant picnic feel, cover the floor with a plastic shower curtain or tablecloth (to protect it from spills) and some throw pillows. If they’re still dry, bring in your picnic benches to squeeze more people around the “table.”

Transform the menu.

Grilling a party’s worth of burgers may no longer be an option, but a quick rethink could turn the ground beef, cheese and fixings into tacos or sloppy Joes. To add to the picnic vibe and make cleanup a breeze, serve toppings in Ziploc® Brand Containers with the Smart Snap™ Seal. And create neater versions of outdoor treats, like watermelon balls instead of sticky wedges.

Bring the outdoors inside.

For ambiance, think about filling a bowl with colorful croquet balls, making an impromptu centerpiece with potted herbs or even scattering plastic ants across the table!

Making the kitchen guest friendly:
You’ve prepared the patio or deck for an outdoor party—but don’t forget this popular indoor space.
Guests invariably end up in the kitchen during get-togethers, so take a little time to make it a welcoming place for them, starting with these easy tips:

Consider seating.

Have at least two comfortable chairs handy so guests feel welcome to relax and chat.

Get floral.

Put a colorful floral display on the windowsill or countertop. For example, a bouquet of brightly colored tulips creates a stunning focal point.

Clear the countertops.

Everyday items like the toaster or can opener probably aren’t needed for your get-together. Stow them away, clearing space for guests who want to help with food prep.

Prep for helpers.

Keep Windex® Multi-Surface Antibacterial handy. It’s perfect for cleaning up unexpected spills during the event—a quick task to give any guest who asks if you need help!

Ditch the dust.

Before the event, take a quick pass through the room with Pledge® Multi Surface Cleaner. Use it on multiple surfaces to dust and clean often-overlooked areas, from baseboards to fridge top.

Then of course because of my GREAT LOVE for Chocolate, I have to throw in a recipe here and there that is on the top of my list:
Chocolate Brownie Swirl Cheesecake
Prep: 10 Min      Bake: 50 Min  + Chilling      Serves: 8-10

Ingredients

  • 1 package (8 ounces) brownie mix
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup milk chocolate chips, melted
  • Whipped cream and miniature chocolate kisses, optional

Directions

  • Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack.
  • Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
  • Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate.
  • Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired. Yield: 8-10 servings.

I hope you have a blessed day!

God Bless,

Janet Scott

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Janet Scott

The heat index has been over the top so far this Summer here in TN and it is only July!  How are you staying cool?  We seem to be spending most of our daytime hours indoors waiting for a break at the end of the day to sit outside.  Bill and I grill out a LOT though all year around so today I am going to share more recipes than anything.  I did find a great piece of information though for everyone to keep in mind about heart attacks.  Women are more prone than they think to heart disease so you might want to share that info with a friend as well, can’t hurt.

Be Heart Wise:

What are the symptoms of a heart attack in women?

Like in men, the most common heart attack symptom for women is pain or discomfort in the chest. However, women can also have a heart attack without having any chest pain. Some of the other symptoms women might experience include:
  • Feeling out of breath
  • Pain that runs along the neck, jaw, or upper back
  • Nausea, vomiting or indigestion
  • Unexplained sweating
  • Sudden or overwhelming fatigue
  • Dizziness

Although many people think of heart disease as a man’s problem, women can and do get heart disease. In fact, heart disease is the number one killer of women in the United States.  If you ever feel you are having a heart attack:

Immediately take 2 aspirin with a small glass of water – CALL 911  – Let them know you have taken the aspirin and if possible wait for them on a sofa or chair near the front door.

Fortunately, there are many things you can do reduce your chances of getting heart disease. You should

  • Know your blood pressure and keep it under control
  • Exercise regularly
  • Don’t smoke
  • Get tested for diabetes and if you have it, keep it under control
  • Know your cholesterol and triglyceride levels and keep them under control
  • Eat a lot of fruits and vegetables
  • Maintain a healthy weight

Recipes:

Raz – Black and Blue Berry Pie

Prep Time: 35 Min            Total Time:  3 Hours and 30 Min                Servings 8

INGREDIENTS
3 cups fresh or frozen (partially thawed) blackberries
2 cups fresh or frozen (partially thawed) raspberries
1 1/2 cups fresh or frozen (partially thawed) blueberries
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
1 tablespoon lemon juice
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 teaspoon flour
2 tablespoons cold butter, cut into small pieces
1 egg white, beaten
Coarse white sugar

DIRECTIONS

1. Heat oven to 450°F. In large bowl, mix berries, sugar, tapioca, salt and lemon juice. Let stand 15 minutes.
2. Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Press firmly against side and bottom. Spoon berry mixture into crust-lined plate. Dot with butter. To make lattice top, cut second crust into 1-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Seal and flute. Brush with egg white; sprinkle with coarse sugar.
3. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 15 minutes, reduce oven temperature to 350°F. Cover crust edge with strips of foil to prevent excessive browning; bake 40 to 50 minutes or until golden brown. Cool at least 2 hours before serving.
This recipe by Tamera Battle of Tacoma, Washington, placed 1st at the PillsburyRefrigerated Pie Crusts Pie Baking Championship, 2009 Western Washington Fair.

Grilled Dilled Salmon and Vegetable Packet

Prep Time: 40 Min                     Total Time: 40 Min         Servings 4

INGREDIENTS
1 salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2 teaspoons chopped fresh parsley
1 teaspoon garlic salt
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 cup fresh sugar snap pea pods, strings removed

DIRECTIONS

1. Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
2. In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
3. Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.

Spinach Strawberry Salad

Prep/Total Time 20 Min        Servings 10

Ingredients

  • 1/4 cup slivered almonds
  • 2 tablespoons sugar
  • 1 package (10 ounces) fresh spinach, torn
  • 1 cup fresh strawberries, sliced
  • DRESSING:
  • 2 tablespoons canola oil
  • 1 tablespoon raspberry vinegar
  • 1 green onion, finely chopped
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons gluten-free Worcestershire sauce
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon salt
  • Dash paprika

Directions

  • In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart.
  • In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately. Yield: 10 servings.

I hope you enjoy the recipes!

God Bless,

Janet Scott

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