It's 9/11

It's 9/11.

I remember that day well. I won't go into all the details but I will say that it  had a HUGE impact on my life. For weeks, I was terrified to go to work (and lost my job). I was terrified to send my girls to school. I was terrified to watch my husband pull out of the driveway every morning (I made him call me on a schedule throughout the day...if he missed a call, I went into a panic attack). I was almost hospitalized due to the stress. I watched the videos over and over and over and over and over and...well, you get the idea. I would sit up all night, watching those people fall from the windows of Tower 2 as it was played over and over on the news channels. Just writing about it gives me chills.

On the first anniversary of 9/11, I was watching the memorial on television with my mother and she made the most profound statement, one that has stuck with me since then..."Why do they continue to show these pictures? Don't they know the families who lost their loved ones in those attacks are devastated enough without having to watch it all over again?" Then she made me turn it off.

Since then, I've put a lot of thought into it and realized just how right she was. If I had lost a loved one in those attacks, the last thing I would want to do is relive it every year. Having a memorial for someone is one thing but reliving it is completely different. If your loved one was killed in a car accident, would you want to watch a video of that accident every year on the anniversary of the day it happened? Not me.

So, as for 9/11. I DO remember those who lost their lives on that dreadful day. I DO pray for those who's live were horribly alerted due to the cruelty of a group of people with no care or concern for others. I DO feel a heaviness on this day every year. However, I DO NOT watch the memorials. I DO NOT look at the still photos. I DO NOT read the 'where are they not' articles in the news. I DO NOT let myself get stressed or anxious knowing the date and what COULD happen.

Those are my feelings about this day.  

Pineapple-Cherry Dump Cake

When I was growing up, my mother always kept some sort of yumminess around the kitchen for us to 'snack on'. One of my favorites was her Pineapple-Cherry Dump Cake. When she passed away, I took all her handwritten recipes and typed them out (with the hopes of one day publishing a recipe book). Unfortunately, the Dump Cake recipe was never found.

Thanks to a wonderful friend, I now how this amazing recipe again! Once again, a friend has brought a little bit of my mother back to me.  Thank you, Linda <3

Pineapple-Cherry Dump Cake

1 (15 ¼ ounce) can crushed pineapple, undrained
1 (20 ounce) light cherry pie filling
1 (18.25 ounce) package white cake mix
1 cup water
1/4 cup canola oil
1/4 cup chopped pecans

Spread crushed pineapple evenly into a lightly greased 13 x 9 inch
Baking dish. Spread cherry pie filling over pineapple,

Stir together cake mix, 1 cup water and ¼ cup oil just until blended.
(Batter will be lumpy.) Pour over cherry filling. Sprinkle with
Pecans.

Bake at 350F degrees for 40-50 minutes or until cake is golden.

Cranberry Chicken Salad

This recipe reminds me of my Chicken-Craisin Salad. I haven't tried it yet but if it's served at The Foley House in Savannah, Georgia, it's got to be good!

Cranberry Chicken Salad 

Ingredients:

4 Cups cubed, cooked chicken beast
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecan
1 teaspoon seasoning salt
Ground black pepper to taste

Directions: 

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Pineapple Upside-Down Cupcakes

Looking for an easy recipe for today's family cookout? Look no further! This recipe is sure to please even the smallest party-goers!

Pineapple Upside-Down Cupcakes

• 20 ounce can pineapple chunk, drained and 1/2 cup juice reserved
• 1/3 cup brown sugar, packed
• 1/3 cup butter, melted
• 1 cup all purpose flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1/4 cup butter, softened
• 1 egg, beaten
• Garnish: maraschino cherries

Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter, divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder. Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full. Bake at 350 degrees for 30 minutes or until toothpick tests clean. Cool in pan for 5 minutes. Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top with a cherry. Makes one dozen. 

"Welcome Baby" Dinner

While cruising one of my favorite recipe websites, I found this great idea for new parents. Since my daughter is expecting her first baby and due this month, I thought it would be a great way to welcome Mommy, Daddy and Baby home!


With adorable recipes like 'Special Delivery Chicken' and 'Bringing Home Baby Carrots', it's sure to put an extra smile on the new parent's faces!

"Welcome Baby" Dinner

Banana Cigars

These banana burritos make a great after-school snack for the kids! Try serving them with a scoop of vanilla ice cream :)


BANANA CIGARS


8 egg roll wrappers

3 tbs Nutella, a chocolate hazelnut spread
2 tbs melted butter
3 bananas, sliced into 1/2" rounds

Confectioners Sugar, for dusting


With point of wrapper facing you, place 4 banana slices in center. Top with 1 tsp Nutella.


Brush edges with butter, roll up like a burrito. Brush with butter.


Cook in buttered skillet for about 8 minutes.


Dust with Confectioners Sugar and serve.


Makes 4 servings. (This recipe may be doubled)

Tropical Chicken with Grilled Sweet Potatoes

This yummy recipe comes along just in time for those Labor Day cookouts! 


Tropical Chicken with Grilled Sweet Potatoes 

Ingredients

	6 Tbsp fresh lime juice
	3 Tbsp ginger root, fresh, minced
	6 Tbsp apricot preserves
	6 Tbsp soy sauce
	1 pound(s) uncooked boneless skinless chicken breast, four 4-oz pieces
	2 large sweet potato(es), scrubbed and sliced into 1/4-inch-thick rounds

Instructions

• Preheat grill.
  
• In a large bowl, whisk together lime juice, ginger, preserves and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally.
  
• Grill sweet potato slices until tender, about 8 minutes, brushing with reserved marinade as they cook. At the same time, grill chicken until firm and cooked through, about 4 to 5 minutes per side. Yields 1 chicken breast and about 1 cup of sweet potatoes per serving.

Rainbow Cake-in-a-Jar

Looking for a great dessert idea for the kids? What about something a bit different for the family cookout? How about a cake-in-a-jar? These fun to make, fun to eat creations are certain to get a positive response and huge smiles!

Rainbow Cake-in-a-Jar

1 box white cake mix made according to package instructions

Neon food coloring in pink, yellow, green, turquoise, and purple

3 one-pint canning jars

Fluffy White Frosting (see recipe below)

Rainbow sprinkles

Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Scoop about 1/2 cup of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more or less of one color than another.  Tint each bowl of cake batter with the food coloring until very vibrant.

Spoon about 3 tablespoons of the purple batter into the bottom of each jar.  Spoon equal amounts of turquoise batter, then green, yellow, and pink.  Place the jars in a shallow baking dish, add about 1/4″ in water to bottom of the pan. Place baking dish in the oven and bake for 35-40 minutes or until toothpick placed in center comes out clean.

Remove jars and allow to cool completely before scooping a small portion from the top of your cake, cleaning the edge of the jar, and adding a hefty dollop of Fluffy White Frosting to the top. Sprinkle & serve!

These cakes can also be covered with the jar lid and saved in the refrigerator for up to 3 days!

Fluffy White Frosting

3 egg whites
¾ cup sugar
6 tbs lt corn syrup
¼ tsp cream of tarter
¼ tsp salt
1 tsp vanilla

Combine egg whites, sugar, light corn syrup, cream of tarter and salt in top of double boiler.  Place pan over boiling water and beat with rotary beater until mixture stands in peaks.

Mexican Wedding Cookies or Crescent Cookies

Wedding Cookies were a holiday tradition in my Mother's home.  Every Christmas Eve, my mother would gather all of us around the kitchen table to help make these delicious delicacies.  She always called them Crescent Cookies because she shaped them like a crescent moon (an old tradition passed down by her mother).  

Ingredients

• For The Dough

  • 1 cup pecan halves
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature

• For The Garnish

  • 1 cup confectioners' sugar

Directions

1. In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk or crescent, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
2. Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
3. Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.

Chunky Cucumber Salsa

Since Summer doesn't seem to be leaving our sight for quite a while, I thought a nice, cool snack might be the perfect recipe for the day.  This salsa goes great with Tostitos Natural Blue Corn tortilla chips!


Chunky Cucumber Salsa

Ingredients:

- 3 large cucumbers, peeled and chopped

- 1 medium mango, chopped

- ½ bag frozen corn, thawed

- 1 sweet red pepper, chopped

- 1 small red onion, chopped

- 2 jalapeno peppers, finely chopped

- 3 cloves minced garlic

- 3 tbsp white wine vinegar

- 1-2 tbsp fresh cilantro, minced

- 1 tsp salt

- 2 tsp sugar

- ¼ to ½ tsp cayenne pepper

Directions:

1. In a large bowl, mix all ingredients

2. Cover and refrigerate for 2-3 hours before serving (the longer it

Sits the better it tastes)

Nutrition facts:

(per ½ cup serving)

Calories: 57 Fat: (trace) Cholesterol: 0mg Sodium: 297mg

Carbohydrates: 13g Fiber: 2g Protein: 2g

Diet Cake

A friend of mine shared a most unusual cake recipe with me today.  It's actually a Weight Watchers recipe (and I thought I had heard of them all).

Use any prepackaged cake mix flavor with any diet soda! The variations and possibilities are endless! Ingredients 1 package(s) regular white cake dry mix 1 serving(s) diet soda (any flavor) Instructions Mix cake mix with 12 oz of diet soda! Stir until cake is completely mixed in, some lumps will remain. Bake cake or cupcakes to box instructions (using the least amount of time recommended). Some recommendations for flavor combinations: diet root beer + spice cake diet 7up/sprite + any flavor cake diet cherry coke/pepsi + devils food or chocolate cake diet cherry 7up + white cake diet orange soda + white or chocolate cake for toppings/frosting (points plus not included) I recommend using some powdered sugar with the same flavor of soda for a "light" glaze or using a small amount of store bought frosting, but don't forget to count the points plus for it! For those of you who are wondering what it means by 'points plus', it's the Weight Watchers way off counting calories and fat grams.

Loco Colada

It's been a stressful morning already and it's not even 8:00am!  I could really use one of these, a tropical island and a gorgeous islander fanning me with a palm frawn.

LOCO COLADA

1 cup peeled and chopped papaya
1 cup peeled and chopped mango
2 cups peeled and chopped pineapple
2 small ripe bananas, peeled and chopped
3 tablespoons fresh lime juice
1 1/2 cups fresh coconut milk
1 cup white rum---(if you want)
2 tablespoons sugar
2 cups ice cubes

PREPARATION:
Combine all ingredients, except ice in the blender and blend until smooth. Add
the ice and blend until frothy. 

Creamy Low-Fat Coleslaw

Here's another yummy, low-fat recipe shared by a good friend :)

Creamy Low-Fat Coleslaw

This old-fashioned coleslaw recipe of mixed cabbages and carrots has traditional sweet-and-tart celery seed dressing and mixes together easily.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 6 servings

Ingredients

• 1/2 cup lite mayonnaise or low-fat salad dressing
• 1 tablespoon vinegar
• 1 to 2 teaspoons sugar (I use Splenda)
• 1/2 teaspoon celery seeds
• 1/4 teaspoon salt
• 3 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 cup finely shredded carrot

Directions

Stir together mayonnaise or salad dressing, vinegar, sugar, celery seeds, and salt in a large mixing bowl. Combine green cabbage, red cabbage, and carrot in bowl; toss gently to coat. Cover and chill before serving. Makes 6 servings.

Nutrition Facts

Calories 155, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 216 mg, Carbohydrate 6 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin C 33%, Calcium 3%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet

Organization Breeds Motivation

Recently, I created a Yahoo Group to help people become more focused on being organized.  It was a place where we could talk about our daily lives and how we go about them.

We post our daily TDLs (To-Do Lists) and follow-up throughout the day with updates so members can see how well we're doing.  We share daily tips on organization, healthy recipes, daily food journals, and fitness tips.  We even talk about fashion ideas.

Through all of this, I've seen a huge amount of motivation take over these ladies.  I, myself, actually look forward to waking up in the morning and posting my TDL.  It gives me a sense of pride to end my day with most, if not all, my items finished.  There's nothing better than feeling like you've accomplished something at the end of the day!

The fact that we are all there for each other, encouraging and supporting one another through every minute of the day, is amazing.  Not only is organizing my day a huge motivation.  Organizing this group is one of the biggest motivations in my life.

Zucchini Relish

Don't you feel lucky? Two amazing recipes shared in one day!  It's because I think you're awesome and you deserve it :-)

Ingredients

• 4 cups diced zucchini
• 1 large onion, thinly sliced
• 2 celery ribs, sliced
• 2 medium carrots, sliced
• 1 medium sweet red pepper, sliced
• 2 tablespoons salt
• 3/4 cup sugar
• 1/2 cup water
• 1/2 cup cider vinegar
• 1/2 teaspoon celery seed
• Dash onion salt
• Dash ground turmeric

Directions

• In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
• In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days. Yield: 4 cups.

Nutrition Facts: 1/4 cup equals 26 calories, trace fat (trace saturated fat), 0 cholesterol, 279 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein

Sauteed Chicken with Balsamic Vinegar

I received this recipe from a friend last week.  After making a few minor tweaks, it is quite possibly one of my favorite dishes to prepare...and eat!  Enjoy!

Sauteed Chicken with Balsamic Vinegar

Servings 4 (1 chicken breast half and about 2 tablespoons sauce each)

Prep: 30 minutes / Bake 8 minutes

4 4-to 5-ounce skinless, boneless chicken breast halves, cut into strips

1/4 cup whole wheat flour

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine or

reduced-sodium chicken broth

4 sprigs fresh thyme or 1/2 tsp. dried thyme

1 1/4 cups reduced-sodium chicken broth

1/4 cup balsamic vinegar

1. Preheat oven to 375 F. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black

pepper. Place flour in a shallow dish. Dip chicken into flour, turning to coat evenly.

2. In a skillet, heat oil over medium high heat. Add chicken. Cook 4 to 6 minutes or until

golden, turning once.

3. Transfer chicken to a nonstick baking sheet or a baking sheet lined with foil. Bake 12 to 15

minutes or until chicken is no longer pink (170 F0.

4. Meanwhile, for sauce: Add onion to the skillet; cook and stir 3 minutes. Remove

skillet from heat. Carefully add wine and thyme. Bring to boiling; reduce heat. Boil gently

uncovered, 2 minutes or until wine is reduced by about half. Add broth. Return to boiling;

reduce heat. Boil gently, uncovered, 10 minutes or until broth is reduce to about 1/3 cup. stir in vinegar.

5. If you used thyme sprigs, remove and discard them. Return chicken to skillet, turning to coat with sauce. Transfer chicken to serving plates; spoon sauce over chicken. if desired, garnish with addition thyme sprigs.

Per serving:226 cal;5 g total fat (1 g sat.fat), 66mg chol, 385 mg sodium, 10g carb, 1 g fiber,

28 g pro.

Espresso Bisquits

Who says you can't have your morning coffee & eat it, too?

Espresso Biscuits

Ingredients

• • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch cocoa
  • 1 tablespoon finely ground espresso beans
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Directions

1. Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
2. In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners' sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
3. Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee ice cream.

Pumpkin Patch Bread

I don't know why but recently all I can think of is autumn. I can smell it in the air (until I walk outside and I'm hit by the horrid Florida heat and humidity).

Since I can't actually enjoy the autumn air, the falling leaves, and the cool days on my front porch, I'll settle for the delightful aroma of pumpkin. My favorite autumn scent.

Pumpkin Patch Bread

1-1/2 c. sugar
1 c. canned pumpkin
1/2 c. vegetable oil
1/2 c. water
2 eggs
1-2/3 c. all-purpose flour
1 t. baking soda
3/4 t. salt
1/2 t. each ground cloves, cinnamon and nutmeg
1/4 t. baking powder
1/2 c. chopped pecans

In a large mixing bowl, combine the first five ingredients. Combine the flour,
baking soda, salt, spices and baking powder; gradually add to pumpkin mixture
and mix well. Fold in pecans. Pour into a greased 9 x 5 x 3 loaf pan. Bake at
350 for 70-80 minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
Yield: 1 loaf.

Time To Start Cooking Again

I have seriously missed baking, cooking & blogging about it!

My mother wouldn't have wanted me sitting around in tears, gaining weight, and making excuses.  She would have wanted me in the kitchen, creating wonderful things to fill our tummies.

So, that's what I'm going to do!

Here's to you, Mom <3

Grilled Orange Chicken

Here's another lite recipe for the grill...


Grilled Orange Chicken

Ingredients

• 1/2 cup orange marmalade
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon rubbed sage
• 2 tablespoons chopped fresh chives
• 1 (3 pound) chicken, cut into pieces
• 1/2 teaspoon garlic salt
• 1/4 teaspoon coarsely ground black pepper

Directions

1. Preheat a grill for medium heat.
2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.