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family Owner: Beverly |
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2024-05-02, 00:44:41
2024-05-02, 00:07:54
2024-05-01, 23:57:58
2024-05-01, 17:21:56
2024-03-22, 14:15:18
Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared. Sorry about the previous type error with my last post.
2024-03-22, 09:31:45
Domestic Goddess: Is this correct, if one would like to post/share a recipe, we do so here? If so, was searching to see if there were separate recipe categories?
2024-02-21, 22:30:59
Recent posts
#1
Shredded
#2
I've finished The Last Librarian... and have just started a James Patterson sponsored book called Walk in My Combat Boots. His co-writer is Matt Eversmann (First Sargeant US Army, Ret.) along with Chris Mooney. Eversmann was a veteran of the Battle of Mogadishu (aKa: The Black Hawk Down incident). Mooney is an author and journalist. Surprisingly, I have never seen the movie made about that battle.
My current audio book is Prince of Fools: The Red Queen's War, Book 1 by Mark Lawrence. It it weren't for Tim Gerard Reynolds narrating it, I would probably give up on it. It is just not very interesting to me just now. Lawrence has another series that looks interesting. His first two The Library[/] series books are out. the titles are compelling: The Book That Wouldn't Burn and The Book That Broke the World. The titles sure grab my attention.
My current audio book is Prince of Fools: The Red Queen's War, Book 1 by Mark Lawrence. It it weren't for Tim Gerard Reynolds narrating it, I would probably give up on it. It is just not very interesting to me just now. Lawrence has another series that looks interesting. His first two The Library[/] series books are out. the titles are compelling: The Book That Wouldn't Burn and The Book That Broke the World. The titles sure grab my attention.
#3
Village Clubhouse~Place For Fun! / Re: Four Letter Word Game -Ch...
Last post by RAMMEL - Today at 06:24:47 PMNand
#4
diced
#5
cutting
#6
T
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by Tomereader1 - Today at 05:28:20 PMCopied the Cream of Anything recipe, thanks Patricia. It looks so easy. Couple of other great sounding recipes in the subsequent posts, Amy too. Thanks to our contributors here. Muffins sound great, but...I am with muffins like I am with Chocolate...can't eat just one and even if its healthy, I'm sure I will over-do it and eat 2 or 3 at a time, with milk, coffee, hot tea...my mouth is watering!
#7
Good morning, it's 46 degrees at 9:06, partly sunny and nice outside. I have nothing going on except a series of serial email conversations with a number of folks and trying to clean out my fridge.
Jenny and Jane, enjoy your time with the littlest. The youngest in my family is 34 and has her own husband to cuddle with.
Amy, the Native Elders Center below and across the street from me, is bringing in soil and preparing their multiple trugs for planting on Memorial Day. They grow food to share with the Native Elders in their communities. I admire that Natives, both Eskimo and Indian, revere and respect their elders, who are the backbone of their communities.
Jenny and Jane, enjoy your time with the littlest. The youngest in my family is 34 and has her own husband to cuddle with.
Amy, the Native Elders Center below and across the street from me, is bringing in soil and preparing their multiple trugs for planting on Memorial Day. They grow food to share with the Native Elders in their communities. I admire that Natives, both Eskimo and Indian, revere and respect their elders, who are the backbone of their communities.
#8
Slivering
#9
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by patricia19 - Today at 12:58:02 PMThis came in with today's emails;
Banana-Blueberry Protein Muffins
These super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn't overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.
By Amanda Holstein...Updated on March 28, 2024
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
Tested by EatingWell Test Kitchen
Active Time: 20 mins Total Time: 45 mins Servings: 12
Nutrition Profile:
Sesame-Free Diabetes-Appropriate Soy-Free Vegetarian
Ingredients
¾ cup whole-wheat flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
2 medium bananas, mashed (about 1 cup)
⅓ cup honey
⅓ cup cottage cheese
¼ cup smooth natural peanut butter
¼ cup reduced-fat milk
1 large egg
1 ½ teaspoons vanilla extract
2 cups fresh or frozen blueberries
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt and ginger together in a medium bowl until combined.
Place mashed bananas, honey, cottage cheese, peanut butter, milk, egg and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute. Add the flour mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds. Using a rubber spatula, gently fold in blueberries until evenly distributed. Spoon the batter into the prepared muffin cups, about 1/3 cup each.
Bake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
To make ahead
Store in an airtight container at room temperature for up to 1 week or wrap and freeze for up to 3 months.
Banana-Blueberry Protein Muffins
These super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn't overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.
By Amanda Holstein...Updated on March 28, 2024
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
Tested by EatingWell Test Kitchen
Active Time: 20 mins Total Time: 45 mins Servings: 12
Nutrition Profile:
Sesame-Free Diabetes-Appropriate Soy-Free Vegetarian
Ingredients
¾ cup whole-wheat flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
2 medium bananas, mashed (about 1 cup)
⅓ cup honey
⅓ cup cottage cheese
¼ cup smooth natural peanut butter
¼ cup reduced-fat milk
1 large egg
1 ½ teaspoons vanilla extract
2 cups fresh or frozen blueberries
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt and ginger together in a medium bowl until combined.
Place mashed bananas, honey, cottage cheese, peanut butter, milk, egg and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute. Add the flour mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds. Using a rubber spatula, gently fold in blueberries until evenly distributed. Spoon the batter into the prepared muffin cups, about 1/3 cup each.
Bake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
To make ahead
Store in an airtight container at room temperature for up to 1 week or wrap and freeze for up to 3 months.
#10
Jane, so good to see you back on line and running tickity boo!! I have 18 cups of rhubarb cut up and vacuum seal it for my friend. I will get some later when I find time.