Beef and Broccoli


Thanks to a good friend of mine from Facebook Ann Ball, who publishes recipes daily

(For more recipes, motivation and inspirations join My Weight Support Group: www.facebook.com/groups/aspiredtotransformation

Always looking for new Friends. FRIEND MEhttps://www.facebook.com/ann.ball.73 )

I happened to have stumbled across this recipe the other day and modified it slightly due to my corn allergy.  I still have not found a substitute for soy sauce so it was not totally corn free (sadly) so the allergy pills still had to be taken each time I ate it.  I decided to make just enough rice per each meal so that the rice was hot and fresh each time that we ate.  We had several meals from this dish and I took the left over gravy and froze it to use as a base for the next time that I make the dish.

Crock Pot Beef and Broccoli

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Ingredients:
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef or chicken consumme or broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil (I put in 2 tbsp)
3 garlic cloves, minced (I put in 3 heaping tbsp minced garlic in olive oil)
2 tablespoons cornstarch (I used potato starch in its place)
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired) I used frozen
Hot cooked rice

Directions:
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
Source: Xtreme Fat Loss Diet

This is a new favorite in our home that actually got my hubby to like broccoli even more.  Hope that You like it as well.

Have a great day,

Tammye Honey

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Grocery Store Blacklist And Good News


The Grocery Store Blacklist: 12 Food Companies to Avoid (and 95 Sneaky Aliases)

By Fritz Kreiss

Download PDF
http://occupymonsanto360.org/2013/04/12/the-grocery-store-blacklist-12-food-companies-to-avoid-and-95-sneaky-aliasesby Daisy Luther
cheerios-poisonA genetically modified rose by any other name may smell sweet, but may still have frankenthorns© that might independently detach themselves and lop off your finger while you’re smelling it for all you know.  That’s not unlike a trip to the grocery store these days. There are a lot of ugly surprises in pretty, charmingly-named packages.

It seems like no matter how hard you try to avoid them, GMOs and toxic foods creep into your life.

Take for example, the earthily-packaged “natural” foods that are showcased in your grocery store aisles.  They cost twice as much, have obscure brand names, and tout their health benefits and natural sources.  You can almost smell the freshly tilled soil when you pick up the box.

Unfortunately, this is nothing more than corporate sleight-of-hand.

Many of the products that seem so good are actually just subsidiaries of the companies that were most complicit in blocking GMO labeling, aided and abetted by everyone’s favorite purveyor of death, Monsanto. (Monsanto, incidentally, donated $7,100,500.00 to the fight against the labeling of GMO-containing products.)  Don’t forget that Monsanto is now above the law due to the Monsanto Protection Act, a traitorous rider that Senator Roy Blunt managed to attach to a bill that was subsequently signed into law by President Obama. (you know, that guy in the White House, who made the labeling of GMOs one of his 2007 campaign promises?)

nomonsantoI wish I could make a comprehensive list, but there are more stealthily labeled toxins on the shelves every single day.  It all boils down to a these big companies that own nearly all of the foods sold in the United States. Some of the quietly owned subsidiaries may surprise you.  Included is the amount that the company (and its subsidiaries) donated to defeat California Proposition 37 which would have required GMO labeling.

Not every item on this list contains genetically modified ingredients. The list is based on the duplicitous marketing of the companies.  More consumers are trying to make healthy choices at the grocery stores, but it’s difficult when companies push their toxic wares and dress them up as health food. Young people in particular fall victim to these schemes.  You have to give a kid credit for purchasing something called “Vitamin Water” over a soda pop, and it’s infuriating that the kid, trying to make a good choice, has been tricked into the purchase by deceitful advertising and marketing.

Some of the products listed, may in fact be exactly what they are portrayed to be, but I choose not to financially support the corporations behind them.

Protect your health and help starve the beast by avoiding products distributed by these companies and their subsidiaries:

Campbell’s – $250,000.00

  • Healthy Request
  • Wolfgang Puck Soups
  • Pace Foods
  • Pepperidge Farms
  • V-8

Cargill, Inc – $202,229.36

  • Truvia Natural Sweetener
  • Shady Brooks Farms
  • Diamond Crystal Salt
  • Liza
  • Nature Fresh
  • Peter’s Chocolate
  • Wilbur Chocolate
  • Honeysuckle White
  • Rumba Meats
  • Good Nature

Coca Cola –  $1,164,400.00

  • Vitamin Water
  • Smart Water
  • Dasani
  • Nestea
  • Minute Maid
  • Honest Tea
  • Odwalla
  • Vitaminenergy

Con-Agra – $1,076,700.00

  • Orville Redenbacher’s Organic
  • Hunt’s Organic
  • Lightlife
  • Alexia
  • Healthy Choice
  • Hebrew National

Dean Foods –  $253,950.00

  • Horizon
  • Silk
  • White Wave

General Mills – $908,200.00

  • Nature Valley
  • Fiber One
  • Cheerios
  • Cascadian Farm
  • Muir Glen
  • Lärabar
  • Gold Medal Organic
  • Food Should Taste Good

Heinz – $500,000.00

 

Kellogg’s – $632,500.00

  • Kashi
  • Muslix
  • Nutrigrain
  • Bear Naked
  • Morningstar Farms
  • Gardenburger

Kraft – $551,148.25

  • Snapple
  • ReaLemon
  • Triscuit
  • SnackWell’s
  • South Beach
  • Boca
  • Back to Nature
  • Nabisco

Nestle –   $1,169,400.00

  • Pure Life
  • Pelligrino
  • Perrier
  • Poland Spring
  • Gerber
  • California Pizza Kitchen
  • Tribe Mediterranean
  • Sweet Leaf Tea

PepsiCo $2,249,661.61

  • Miss Vickie’s
  • Sun Chips
  • Aquafina
  • SoBe
  • Harvest Crunch
  • Dole
  • Ocean Spray
  • Tropicana
  • Miranda
  • Tazo
  • Quaker
  • Naked Juice
  • Mother’s

Unilever – $467,000 (source)

  • Salada
  • Knorr
  • Ben & Jerry’s

A little bit of good news…

It isn’t all bad news.  There are a few companies you can still count on – keep in mind that corporate mergers take place every day.  When businesses change hands, there is no obligation to notify the public.  One such cautionary tale took place with the company Dean’s, which acquired Horizon foods.  They quietly phased out the use of organic products without making any changes to the label and used non-organic milk produced under factory farm conditions.  As well, they dropped the quality of their organic soy and began purchasing cheaper harvests from Asia.  Meanwhile, unwitting retailers had no idea that the company had ceased producing the items organically, and continued to promote the products as they had previous to the acquisition.

Right now, these are some labels to look for.

  • 7th Generation
  • Amy’s Kitchens
  • Apple and Eve
  • Applegate
  • Azumaya
  • Blue Diamond
  • Bob’s Red Mill
  • Bossa Nova
  • Cal Organics
  • Cedarlane
  • Cell-nique
  • Choice Organic Teas
  • Clif Bar/ Nectar Fruit
  • Coombs Family Farmers
  • Cosorzio All Natural
  • Country Choice
  • Crystal Geyser Alpine Water
  • Doctor Kracker
  • Dr. Bronner’s
  • Dr. McDougall’s
  • Dr. Praeger
  • Eat Raw
  • Echo Farms
  • EcoMeal
  • Eddie’s Pasta
  • Eden Foods (The only company NOT
  • using harmful plastic in the lining of their
  • cans as bonding agent!)
  • Edward and Sons
  • Endangered Species Chocolate
  • Ener-G
  • EnvironKiz
  • Fantastic Foods.
  • Giving Nature
  • Golden Temple
  • Go Naturally
  • Greenway Farms
  • Harvest Bay
  • Hawthorne Valley
  • Ian’s Natural Foods
  • Koyo Organics
  • Lakewood
  • Lesser Evil
  • Let’s Do…Organics
  • LifeStream
  • Living Harvest
  • Lundberg Family
  • Madhava
  • Murray’s Chicken
  • Nasoya
  • Native Forest
  • Natural by Nature
  • Nature Factor
  • Nature’s Path
  • Newman’s Own Organic
  • Organic Prarie
  • Organic Valley
  • Pacific Naturals
  • Pamela’s
  • Peace Cereal
  • Petalumi
  • Rapunzel
  • Real Foods
  • Republic of Teas
  • Road’s End Organics
  • San J
  • Sensible Foods
  • Seven Star Farms
  • Sunergia
  • Tasty Bite Indian
  • Terra Nostra
  • Texmati
  • Theo chocolates
  • Think Organic
  • Turtle Mountain Toferky
  • Vermont Mystic Pie
  • Vitasoy
  • Vita Spelt
  • Vivani Chocolate
  • Wizard’s Saucery
  • Woodstock Farms
  • XOXOXO chocolate
  • Yogi Tea
  • Zija
  • Zoe’s Granola

Another way to avoid unscrupulous food producers is through apps such as Buycott.  If you  have an iPhone, it can be used to check a product that you see in the stores to see what corporate links exist with a quick scan (it will be coming to Android soon as well).

Of course, the best way to avoid GMOs and toxic additives is to avoid packaged foods altogether. Raise and preserve your own food, buy organic and local, cook from scratch, and avoid processed foods.

Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook andTwitter, and you can email her at daisy@theorganicprepper.ca

 Saw this and had to share this information with other readers.

What Does Your Favorite Dip Say About You?


Dips You’ll L-O-V-E and What They Say About You!

From cool and creamy to thick and spicy, we love just about any dip we can dive our favorite potato chip into, but we always have a favorite we spoon on our plate first. Do you?

See what your favorite dip says about you below and then tell us in the COMMENTS! Scroll down to find all the delicious recipes!

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1. CRAB DIP

Creamy Crab Dip

Attached Recipe Photo
Dishing GourmetDishing Gourmet

posted Aug 15, 2012

A savory mixture of Philadelphia Cream Cheese, crab meat, and Old Bay seasoning make this dip a party favorite. Best of all there is no cooking or baking required. Simply follow the instructions below, refrigerate and serve with crispy wheat crackers or pita chips!

INGREDIENTS

  • 8 ounces Kraft Philadelphia 1/3 Less Fat Cream Cheese, room temperature
  • 1/4 cup mayonnaise
  • 3 tablespoons milk
  • 1 tablespoon Old Bay Seasoning (or other seafood seasoning)
  • 2 dashes of cayenne pepper (optional)
  • 1 clove of garlic
  • 1 8 ounce container of claw crab meat, drained
  • 3 green onions, chopped (green parts only)

DIRECTIONS

  1. Combine the cream cheese, mayonnaise and milk in a medium sized bowl.
  2. Stir in the Old Bay Seasoning and cayenne pepper (if desired).
  3. Using a garlic press, press the clove of garlic in to the mixture, and combine thoroughly.
  4. Add the crab meat and mix thoroughly.
  5. Reserve one tablespoon of the chopped green onions. Stir the rest in to the mixture.
  6. Add the remaining green onions on top as garnish.
  7. Chill in the refrigerator for at least 30 minutes to allow the flavors to blend together. Then serve with crispy wheat crackers or pita chips. Note: This dip can be made the night before.

2. CHILE & CHEESE DIP

Green Chile and Cheese Chip Dip

Attached Recipe Photo
Shauna EvansShauna Evans

posted Aug 16, 2012

Prepare your tortilla chips for this scrumptious, savory dip with a kick. The lemon and tomatoes give it a fresh taste. It’s chunky and smooth thanks to Philadelphia Cream Cheese. This is the perfect appetizer for any occasion. Plan on doubling the recipe because this delicious dip goes quick.

INGREDIENTS

  • 8 ounces Philadelphia Cream Cheese, softened
  • 1 1/2 cups mild cheddar cheese, shredded
  • 4 ounces canned green chiles, chopped
  • 1 cup fresh tomato, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chicken bouillon granules

DIRECTIONS

  1. In medium bowl, combine all ingredients.
  2. Garnish with chopped tomato and shredded cheddar cheese.
  3. Serve with artisan tortilla chips.

3. ONION DIP

Kiss Me Onion Dip

Attached Recipe Photo
MEHMEH

posted Sep 22, 2010

Sooooo good! This dip is so easy to make that you will never buy one at the store again.

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 Vidalia Onions, finely sliced
  • 1/2 cup reduced-fat sour cream
  • 6 ounces PHILADELPHIA Cream Cheese
  • 2 teaspoons white wine vinegar
  • 2 tablespoons flat leaf parsley, finely chopped

DIRECTIONS

  1. Heat the oil in a large pan. Add onions; season with salt and pepper
  2. Cook stirring often about 12 – 15 minutes or until well browned and caramelized.
  3. Add the vinegar and let cool
  4. In a bowl combine onions, sour cream, cream cheese and salt & pepper to taste
  5. Tip: Reserve 1 TBSP of the onion mixture as a topping to the dip. Can serve in a ramekin or small red pepper
  6. Tip: Can serve with crudites, chips, crackers or toast points. You can also use it as a spread for sandwiches or burgers

4. BUFFALO DIP

Buffalo Chicken Dip

Attached Recipe Photo
Real Women of PhiladelphiaReal Women of Philadelphia

posted Feb 28, 2013

Love buffalo wings but don’t love the mess that comes with eating them? All the delicious, tangy flavor you love plus hot sauce and blue cheese is packed into this scrumptious dip.

INGREDIENTS

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
  • 1/2 cup hot pepper sauce for Buffalo wings
  • 1/4 cup KRAFT Natural Blue Cheese Crumbles
  • 2 green onions, sliced

DIRECTIONS

  1. Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Mix chicken and sauce; spoon over cream cheese. Top with blue cheese and onions.
  2. Microwave on HIGH 2 min. or until heated through.
  3. Serve warm with celery sticks and WHEAT THINS Original Snacks.

5. EGGPLANT DIP

Curried Eggplant Dip

Attached Recipe Photo
eyemagination.imagingeyemagination.imaging

posted Aug 19, 2012

Simple and scrumptious, this Caribbean-inspired dip is filled with savory flavors of the islands

.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1/4 cup diced yellow onion
  • 2 tablespoons curry powder
  • 1 1/2 teaspoons chicken bouillon
  • 3 cups cubed eggplant
  • 1/2 teaspoon all purpose seasoning salt
  • 1 teaspoon fresh thyme
  • 1/2 cup water
  • 4 ounces Philadelphia cream cheese

DIRECTIONS

  1. Heat oil in a saucepan over medium heat. Add onion and sauté for about 2 minutes.
  2. Add curry powder and chicken bouillon and stir.
  3. Add eggplant, thyme and all-purpose seasoning salt. Stir for about 3 minutes.
  4. Add water and cream cheese. Allow to cook for about 4 minutes, stirring intermittently.
  5. Remove from heat and allow to cool.
  6. Transfer cooked eggplant to a food processer and pulse for about 20 seconds.
  7. Transfer to serving bowl. Enjoy with your favorite chips.

6. SPINACH DIP

EZ cheeZee Spinach dip!

Attached Recipe Photo
alicia dewolfealicia dewolfe

posted Sep 22, 2010

Need a appetizer this football season! This is going to be your friends new fav!

INGREDIENTS

  • 1/2 cup butter
  • 1/2 cup onion, chopped
  • 10 ounces spinach, thawed from frozen package
  • 8 ounces Cream cheese
  • 1/2 cup sour cream
  • 1 cup parmesan cheese, grated
  • 14 ounces canned artichokes, chopped

DIRECTIONS

  1. Melt butter in skillet.
  2. Add onions and cook till translucent.
  3. Then add each ingredient one at a time and stir well each time.
  4. When all ingredients are mixed well transfer to serving dish.

 

Did your favorite dip match your personality? Let us know in the comments! And if your favorite dip matched someone else’s personality, hit their “THUMB’S UP” button!

An Irish Dessert


So today I am all about the Irish…Hey now my last name is Green lol…

This one is courtesy of another great site I love http://www.chow.com

Chocolate Guinness Cupcakes

 

Chocolate Guinness Cupcakes

Adapted from Dave Lieberman

I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

This dish was featured as part of ourSt. Patty’s Day Recipes photo gallery.

TIME/SERVINGS
Total Time: 50 mins
Active Time: 25 mins
Makes: 24 cupcakes

INGREDIENTS
For the cupcakes:
Unsalted butter, melted, for coating the muffin pans (optional)
1 (11.2-ounce) bottle Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt

For the frosting:
1 (8-ounce) package cream cheese, at room temperature
Pinch fine salt
1/3 cup heavy cream
1 pound powdered sugar
Natural unsweetened cocoa powder, for dusting

INSTRUCTIONS

For the cupcakes:

  1. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
  2. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
  3. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
  4. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.

For the frosting:

  1. Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
  2. Top each cupcake with a heap of frosting and dust with cocoa powder.

Happy Baking and preparing for your festivities… hope this helps

Tammye Honey

Recipes in Time for St. Patrick’s Day


No Pinching Here: Five Green Dishes for St. Patrick’s Day!

Mar 13, 2013
1 OF 7

 

Hello Everyone!

Looking for a green dish to help you celebrate St. Patrick’s Day? Look no further.

We’ve got five recipes that won’t get you pinched, all created by Real Women like you in our wonderful online cooking community!

Click through our slideshow to get recipes for these delicious green dishes and test your Irish food knowledge on each slide—answers are at the end, tell us how many you got right!

Smashed Peas & Mint

Attached Recipe Photo
MEHMEH

posted Oct 15, 2010

I love peas mostly fresh but frozen too. I even grew my own for awhile… so good. One day while visiting my parents, my mom (not a huge veggie fan) said let’s do something different with the peas… mashed… maybe?….it has been a family favorite since then…

INGREDIENTS

  • 10 ounces 2 – 10 oz bags frozen peas
  • 1 cup milk
  • 4 ounces PHILADELPHIA Cream Cheese
  • 5 tablespoons butter
  • 2 tablespoons mint, finely chopped

DIRECTIONS

  1. Thaw and drain the peas
  2. In a medium saucepan roughly mash the peas; Add the butter, 1 tsp salt and 1/8 tsp ground pepper and cook over low heat
  3. Add the cream cheese and milk until well blended; Add the mint, stirring until bubbly

Green Beans and Sautéed Potatoes

 

Smoky bacon, hearty potatoes, fresh cut green beans—we’ll be honest, you’re going to want to make this for St. Paddy’s day and then some…

GET THE RECIPE

Fresh Cut Green Beans, Sauteed with Potatoes, Bacon and Onions

Attached Recipe Photo
Rebecka EvansRebecka Evans

posted Aug 1, 2012

This recipes is one of my favorite summer fresh creations. Filled with flavorful memories of hot summer days in the garden with mom, the crisp cut green beans snap alongside the creamy texture of the sauteed potatoes and onions. Bacon rounds out the dish with its savory smoke flavor. The simple flavors of summer express themselves in perfect harmony in this basic side dish!

INGREDIENTS

  • 1 pound fresh cut green beans
  • 1 medium onion
  • 4 medium potatoes
  • 1/4 pound bacon
  • 2 tablespoons butter
  • 2 scallions
  • 1/4 cup red wine vinegar

DIRECTIONS

  1. Cook bacon in a large cast iron skillet over medium heat until crisp, remove bacon and all but 1 tablespoon bacon fat
  2. melt 1 tablespoon butter in pan
  3. add potatoes and onions and cook covered, stirring frequently until potatoes are tender but not soft
  4. add cut green beans, remaining 1 tablespoon butter, cover and cook for 12-15 minutes, stirring occasionally
  5. salt and pepper to taste
  6. serve with red wine vinegar, garnish with chopped scallions

Lettuce Soup

 

Serve up a warm bowl of green soup. Fresh mint, broth, iceberg lettuce—your taste buds will thank you.

GET THE RECIPE

Minty Lettuce Soup

Attached Recipe Photo
MEHMEH

posted Sep 24, 2010

I love serving soup in a shot glass as an appetizer. You would never guess it’s lettuce. How many times have you had to throw out the lettuce because it turned brown in the crisper (or rotter as I call it)? Now you can put it to delicious use.

INGREDIENTS

  • 2 heads iceburg lettuce, roughly chopped
  • 1 cup onion, sliced
  • 1/2 cup packed fresh mint
  • 6 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 4 ounces PHILADELPHIA Cream Cheese

DIRECTIONS

  1. Put the lettuce, onion, mint and chicken broth in a large pot
  2. Bring to a boil then lower heat to medium and simmer for 25 minutes
  3. Let cool slightly then place in a blender for one minute and strain the soup. (You will have to do this in 2 stages to not fill the blender too much) set aside;
  4. Melt the butter in a medium pan over medium heat, add the flour and stir one minute
  5. Add the soup and stir to combine. Bring to a boil, stirring constantly
  6. Remove from heat, add the cream cheese and salt & pepper to taste
  7. Tip: You can serve this soup in shot glasses; add a sprinkle of parmesan cheese and a fresh mint leaf to decorate
  8. Tip: You can use any lettuce you have on hand and for a vegetarian meal you can use vegetable broth

Green Guacamole

 

Rich and creamy guacamole? Make an extra batch because you won’t be able to put this down!

GET THE RECIPE

Awesome Guacamole

Attached Recipe Photo
Erika ChristianErika Christian

posted Aug 3, 2012

Rich and creamy guacamole, hard to stop eating!

Tags: None

INGREDIENTS

  • 8 ounces Philadelphia whipped cream cheese
  • 3 Ripe avacadoes
  • 1 packet of guacamole seasoning mix (your choice)
  • 1 pinch garlic salt (season to your taste)

DIRECTIONS

  1. Peel and remove seed from avacadoes then mash in a bowl.
  2. In the same bowl mix in the whipped cream cheese.
  3. Stir in seasoning packet and garlic salt.
  4. Place in fridge for 20 min to bring out flavor.
  5. Serve with tortilla chips and enjoy!

Green Brownies

 

They’re rich with chocolate and they’re green? What’s the special ingredient that makes these brownies pinch-free? Find out…

Green tea Cream cheese Brownies

Attached Recipe Photo
Yumiko EtoYumiko Eto

posted Sep 16, 2011

These brownies are rich and chocolaty, and absolutely fabulous! Green tea cream cheese mixtures make these brownies outstanding! A little bite is not enough. Every time I make these brownies, I put them as snack’s in my girls’ school lunches. After they come back from school, they tell me, ” Mommy, those brownies are very popular among my friends! Next time put more brownies in my lunch, PLEASE!!”

INGREDIENTS

  • 5 ounces Philadelphia Cream Cheese, softened to room temperature
  • 2 ounces sugar
  • 2 teaspoons green tea powder
  • 1 1/2 cups semisweet chocolate chips
  • 2 eggs
  • 1/2 cup white sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

DIRECTIONS

  1. Preheat the oven to 325*F. Grease an 8×8 inch square pan.
  2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  3. Mix together softened cream cheese, sugar, green tea powder well.
  4. Drop Green tea cream cheese mixture onto sections the chocolate mixture and use a toothpick to draw the Green Tea mix across the brownie to create a look like marble.
  5. Bake for 25 to 30 minutes in the preheated oven, until brownies rise. Do not overbake! Cool in pan and cut into squares.
  6. Serve and enjoy!

I do not always copy and paste an entire article…this time I did just so you are not jumping screens.  This is such a great website for ideas.

http://realwomenofphiladelphia.com

Enjoy cooking

Tammye Honey

Dinner In A Hurry


When I found out that I was going to have hungry grandchildren to visit yesterday I wanted to make something quick and easy so that I could sit and visit while it cooked.  Due to a time crunch on the visit as the boys had to return home to get ready for school for today it had to be a quick meal.  Their mom had said that she could pick up a pizza on the way.

Homemade and nutritious for me always wins hands down.  I said I had already started to just come and visit.

I took chicken thighs and placed them in my roaster pan where I poured Wishbone Lite Italian Dressing on them enough to well coat them.  I covered with foil and placed them in the oven at 350 F.

I then proceeded to peel potatoes.  Both yellow butter and Red potatoes since I did not have enough of the yellow butter ones.  I placed them in a pan of water cubed with a hint of sea salt and let them boil with the cover slightly ajar.

I then took one container of Vanilla Yogurt, a container of Sour Cream, several varieties of fruit that I had (Mine were canned although frozen do work well) and 1/4 cup of marshmallows  I mixed them together in the bowl and let them sit in the fridge.

I was able to sit and visit, only being interrupted by my timer every fifteen minutes to turn the chicken.

The potatoes were finished and we added one stick of butter and one container of sour cream to whip them with the beater..

The thighs were done and we ate.  The meat fell easily from the bone and was very tender.  To have the boys comment how good the chicken was felt good.

They were surprised when I said that I had dessert.  First response was “What is that?”  I handed each a fork to stick in the mixture to taste.

Each had a big bowl of it and the last one finished the bowl.  I had a bag of coconut on the side to sprinkle on the top if the wanted it.  (I do not care for coconut so it always is a side option for me.)

A side salad was the other option which was offered.  Simple cherry tomatoes and romaine lettuce with a choice of dressings.

Complete meal that was quick and easy with no measuring and I was able to spend time with my guests.

Thank you for reading.

Tammye Honey

Homemade Shrimp Bisque


After reading a fellow blogger’s post this morning, I was suddenly starving and drooling for a homemade soup since it is so cold outside.

cold weather

Did you say hush… oh you sound just like my hubby…guess you are right…it could be worse, I could be braving the New York State Winter like I used to as I am letting the dogs out in my slippers and sweat shirt lol….

http://rantingchef.com/2013/01/22/soup-roulette/

In case you are wondering what inspired me this morning…. Hey where are you going?

Okay , he is great and has some really great recipes and some great guest bloggers on his site too.  I have even guest blogged there before.  Hurry back as I am about to give you the lowdown on my recipe.

Thanks for coming back, phew…was worried there for a second.

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Since my allergies are so bad to corn, I use all natural ingredients and fresh ingredients as much as possible in our foods so that I am not running for my allergy medication or even worse, my epi pen.

 

I started my soup with a few simple ingredients that I just happen to have in stock.

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A medium onion

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Some potatoes either red or yellow

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Shrimp (Take the tails off)

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Daisy Brand Sour Cream

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Fresh Baby Carrots

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Fresh Celery

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Fresh Sliced Mushrooms

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Old Bay Seasoning

milk

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Paprika (I happen to use the tube however this is fine)

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You can’t beat fresh baby spinach

(Had already thrown bag out when I realized I had not taken a picture sorry)

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Swanson does make it better for certain with their chicken broth

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My Vidalia Chopper is priceless in my kitchen for chopping my vegetables to a perfect size for all of my creations.  It is a must have for every kitchen.  It is quick and easy and super fast cleanup too.

I throw all my ingredients in the pot suited to how much of each item that we prefer as my hubby likes a lot more potato and more shrimp than the average person.  A full bag of spinach and easy on the mushroom, carrots and celery yet enough for flavor.  One to two containers of the sour cream depending on your taste and since my hubby does not like a thick soup I do not add a thickener and do add milk here…by now I am sure you know what milk looks like.  So I did not take a picture of our milk container.  Here would be a great spot to explain the thicker that I do use…I either normally use rice starch or potato starch and just a few teaspoons will do you.

Simmer slowly and enjoy the aroma till the veggies are soft.

Voila… serve in a bowl or to be creative in a bowl of carved bread.

Eat Healthy and enjoy,

Tammye Honey

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