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Hi Everyone,

This is just a short note to draw your attention to the tasty snack recipes I added to our different sites and blocks. I am giving you the links below. Do go there and get them, you will love them!

http://www.allrecipes.our-webs.com/documents/new-years-recipes.html

http://www.allrecipes.our-webs.com/documents/new-years-eve-recipes.html

http://www.allrecipes.our-webs.com/documents/new_years_day_recipes.html

http://www.allrecipes.our-webs.com/documents/new-years-party-recipes.html

http://www.food-is-good.com/documents/new_years_recipes.html

http://www.food-is-good.com/documents/new_years_eve_recipes.html

http://www.food-is-good.com/documents/new_years_day_recipes.html

http://www.food-is-good.com/documents/new_years_party_recipes.html

http://hendrikas-easy-holiday-recipes.blogspot.com/

Many of the file names may look more or less the same, but there are different recipes on each of them.

I'm am not going to bore you with the long story why I turned so silent, suffice to say – computer broke!!

Enjoy your day,

Jacob

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Thanksgiving Day Leftovers

It never fails that on Thanksgiving, our eyes seem to be bigger than our stomachs. We have to do jumping jacks or wait another day to eat more of that scrumptious meal. Even when our eyes are screaming “just one more bight”, our bodies are telling us “There’s not room for even one more crumb.” Ah the drama that goes on within us when it comes to food. So, how do you make sure the Thanksgiving Day leftovers are safe to eat tomorrow?

Most people think that food will keep as long as they need it to thanks to the miracle of refrigeration. Unfortunately, that is not so. Food has to be properly stored after dinner so that it is fit to eat the next day. Here are some guidelines for handling those turkey day foods so that they are fit to eat another day.

First of all, leftovers do not have an indefinite shelf life. Usually the sour smell or the sight of fuzzy stuff on the inside of the container alerts us to the fact that something’s rotten in the state of Denmark. As a general rule, leftovers kept in the fridge more than four days pose a potential poisoning hazard to whoever eats it.

Bacteria are small little guys that no one can see with the naked eye. Condensation buildup on the inside of a container can cause bacteria to grow. Despite the fact that the food doesn’t smell, the age of the leftovers makes them dangerous.

During the Thanksgiving holiday, a little food poisoning can ruin the entire weekend. Once food is cooked and ready to eat, don’t let it sit more than a couple of hours at room temperature. Some wait until they are ready to turn in for the night to clean things up but by then, the food has sat too long without refrigeration and the chance of harmful bacteria growth is extremely high.

If you are brave enough to bake the bird with stuffing inside, remember to remove the stuffing before storing the turkey in the refrigerator. With the stuffing still inside, the food will take too long to cool or will cool unevenly. The inside cavity of the turkey will remain warm and ripe for harmful bacteria to grow.

Containers used for storing gravy, rice, vegetables, and other side dishes needs to fit the amount of food inside of it. For instance, you wouldn’t store a cup of rice in a half gallon container even if it was the last one left. The rice would survive better wrapped in aluminum foil. The less air you have inside the container, the better for all concerned. Also, leave room around the outside of the container for air to flow and evenly cool the contents.

Eating turkey and stuffing the next day is even better than on Thanksgiving Day. In order to make sure everyone gets a belly full and not a belly ache, store your leftovers in a safe manner. You’ll be glad you did.

Enjoy your day,

Jacob


America's Most Wanted Recipes Volume 1 & 2

Chocolate Recipes Now.com!

Vegetarian Cooking!

The E-Cookbooks Library

Negative Calorie Foods & Recipes eBook

Help! There's A Picky Eater In The House!

Fat loss 4 idiots

Fat Loss Pros

CopyCat CookBook

DOWNLOAD SECRETS OF THE INDIAN RESTAURANT CURRY NOW

THE ULTIMATE CHOCAHOLIC HEAVEN COOKBOOK

Choco Factory

470 Crock Pot Recipes

Sage Pumpkin Cake

What You Need For This Pumpkin Recipe:

• 2 C all purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. fine sea salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 15 TBSP unsalted butter, soft but not melted
• 1 1/2 C sugar
• 3 lg. eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 C buttermilk, at room temperature
• 3/4C pumpkin puree
• 1 tsp. fresh (not dried) sage, chopped very fine

How to Make It This Pumpkin Recipe:

1. Sift the flour and baking soda together into a large mixing bowl.
2. Add the sea salt, cinnamon, nutmeg and cloves to the sifter and sift together into the flour.
3. Place the butter into a separate large mixing bowl.
4. Beat with an electric mixer on low speed until very creamy.
5. Leave the mixer on low speed and continue mixing while slowly adding the sugar.
6. Continue to beat the butter and sugar together until light and fluffy.
7. Place the eggs in another bowl and beat slightly.
8. While continuing to mix the butter and sugar slowly add the beaten eggs until incorporated into the mixture.
9. Pour the vanilla into the buttermilk.
10. Alternating back and forth starting and ending with the dry ingredients add the flour mixture and the vanilla mixture to the butter mixture.
11. Place the pumpkin puree in a separate large mixing bowl and add the sage.
12. Add 1 C of the batter to the pumpkin puree and carefully fold together until just combined.
13. Fold the pumpkin puree mixture into the rest of the batter.
14. Bring up the oven temperature to 350 degrees.
15. Coat a Bundt pan thoroughly with soft butter.
16. Pour the batter into the Bundt pan.
17. Bake 40 minutes or until lightly brown on top.
18. 
    
19. 10 Servings

Orange Molasses Pumpkin Cake

What You Need:

• 2 1/2 C flour
• 2 tsp. orange zest, grated
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 C butter
• 1 1/2 C brown sugar
• 2 eggs
• 3/4 C buttermilk
• 1/2 C pumpkin puree
• 1/4 C molasses
• Powdered sugar

How to Make It:

1. Place the flour and orange zest in a large mixing bowl.
2. Add the baking soda, salt, cinnamon and ginger and mix until well combined.
3. Place the butter in a separate bowl and mix on low speed with an electric mixer until creamy.
4. Add the brown sugar to the creamed butter and mix until light and fluffy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the buttermilk into a large mixing bowl.
7. Add the pumpkin puree and molasses and mix until completely combined.
8. Place 1/4 of the flour mixture into the butter mixture and mix to combine.
9. Place 1/4 of the buttermilk mixture into the butter mixture and mix to combine.
10. Continue in this manner until al the ingredients are combined together.
11. Bring the oven temperature to 350 degrees.
12. Spray a large baking pan with a non stick cooking spray.
13. Pour the batter into the prepared baking pan.
14. Bake 30 minutes or until a knife inserted in the center comes out clean.
15. Allow the cake to cool slightly and the garnish with the powered sugar.

12 Servings

The orange zest and molasses make the cake moist and delicious.It’s even tasty without the powdered sugar on top.

Moist Pumpkin Tube Cake

What You Need:

• 2 1/2 C cake flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ginger, ground
• 1/2 tsp. nutmeg, ground
• 1 1/2 tsp. cinnamon, ground
• 1/2 tsp. cardamom, ground
• 1 C unsalted butter, room temperature
• 2 tsp. vanilla extract
• 2 C brown sugar, packed
• 4 eggs, room temperature
• 1 C pumpkin puree
• 1/2 tsp. cream of tartar

How to Make It:

1. Sift together in a large mixing bowl the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom.
2. Place the butter into a large mixing bowl and beat with an electric mixer until creamy.
3. Pour the brown sugar 1/2 C at a time being sure to beat well each time.
4. Pour in the vanilla extract and continue beating for 2 minutes.
5. Separate the eggs into two separate bowls setting the whites off to the side.
6. Beat the egg yolks slightly then add them to the butter mixture and mix to combine.
7. Place the pumpkin puree into the butter mixture and continue beating until smooth.
8. Beat in the flour mixture 1/3 at a time and only mixing until moist.
9. Place the cream of tartar into the bowl with the egg whites.
10. Beat on low speed until soft peaks begin to form when beaters are lifted out.
11. Fold into the batter.
12. Heat the oven to 350 degrees.
13. Coat a 10 in tube pan with a non stick cooking spray.
14. Spread the batter evenly into the prepared pan.
15. Bake 40 minutes or until the top springs back when lightly touched with a finger.
16. Cool well before cutting into slices.

16 Servings

Enjoy your day,

Jacob

Have More Fun and Less Stress This Thanksgiving

Thanksgiving dinner is lots of fun, but boy is it a lot of work! We want to spend time with family but we are slaving away in the kitchen to feed them all instead. By the time we are through, it is time to eat and clean up. Does that sound fun to you? Here are a few tips to make that day more fun and less stressful.

1.Clean your home before Thanksgiving Day. We all want the place to look great for our guests but the same day as the meal is not the best time to do it. If everyone chips in and takes a different section of the house, it’ll get straightened out in no time.

2.Create the menu in advance. This includes what you will cook, bake, and roast for the special day. An advanced menu makes shopping easier. A comprehensive list ensures that no rock is left unturned or item forgotten at the store.

3.Delegate duties. There is no written rule that says mom has to cook it all. The kitchen is everyone’s place on Thanksgiving Day. Even the kids can do their share by peeling potatoes or slicing up fruit and vegetables for a salad. For younger ones, stirring and adding ingredients prior to cooking is a fun task they are sure to delight in. Just be careful that they aren’t tossing in army men or dolly shoes while you’re basting the turkey.

4.Set the table. We always leave that until last but there really is no reason to. If dinner will be buffet style, arrange the buffet servers, utensils, sterno jars, and the dinnerware a day or two ahead of time.

5.Make a list and check it twice. Don’t end up with more turkey than you need. Write the names of everyone who is coming so that there is enough turkey for a full serving for each person. This cuts down on leftovers which seem to take over the refrigerator for at least a week.

6.Use disposable pans. When roasting the turkey, ham, chicken, and/or other meats, do so in disposable roasting pans. The last thing anyone wants to do is wash dishes after eating a big meal. These pans come in various sizes including ones perfect for side dishes and even breads. When it’s all over, throw them in the trash can instead of spending the evening washing every pot, pan and casserole dish in the house.

7.Buy containers for leftovers. No one ever has enough to store food in so they use the pans that they cooked in. This is a bad idea. Choose smaller rather than larger containers so there is no space inside the container that is not occupied by food. The cheaper ones are disposable as well so once the food is gone, get rid of the container without worrying about anything being wasted.

Does preparing for Thanksgiving leave you stressed? Change your tune this year and free your mind and body from all that kitchen work. Follow these few simple tips and you’ll be off to a good start.

Enjoy your day,

Jacob

• 8 (about 1 lb) thick turkey escalopes pounded to ¹/₈ inch thickness
• 4 oz thinly sliced ham
• 5 oz low-fat mozzarella, thinly sliced
• Freshly ground black pepper
• 3 tbsp plain low-fat yoghurt
• 1 oz dry breadcrumbs
• 1 tbsp virgin olive oil
• Fresh sage or parsley to garnish

• 2 spring onions, chopped
• 4 tbsp dry white wine
• 1 medium tomato, skinned, seeded and finely chopped
• 1 tbsp finely chopped fresh sage, or 1 tsp dried sage
• 8 fl oz unsalted turkey or chicken stock
• A pinch of salt

1. Preheat the oven to 180° C (350° F or Mark 4).
2. Lay out the turkey slices on a worktop, overlapping them to form a large rectangle.
3. Cover the turkey with overlapping ham slices.
4. Place the cheese on the ham; be sure to leave a ¾ inch border all round.
5. Sprinkle with pepper and roll the turkey tightly, starting on one of the long sides, using a spatula to nudge the meat over.
6. Tuck in the ends to keep the cheese from leaking; out of the roll during cooking.
7. Coat the turkey with the yoghurt, then the breadcrumbs.
8. Place the roll in a large, shallow baking dish and dribble the olive oil over it.
9. Bake the roll until firm and springy to the touch - about 20 minutes.
10. Remove the roll from the oven and let it rest for 5-7 minutes as the melted cheese firms up.
11. While the turkey is baking, prepare the sauce.
12. Combine the spring onions and white wine in a small saucepan and reduce the liquid to half, about 2 tablespoons.
13. Add the tomato, sage, stock and salt and simmer for 10 minutes, stirring occasionally.
14. Cut the turkey into ¼ inch slices.
15. Arrange the slices on a heated serving dish, ladle on the hot sauce and garnish with fresh sage or parsley.
16. Serve with steamed vegetables of your choice.

Hosting a Haunted Halloween Party

No one says that you have to go out to have a good time on Halloween. Parties are one way to spend the evening at home and still have fun. Guests have fun and also find safety. Maybe this year you will host a Halloween party of your very own.

Send out invitations well in advance of the event. We know the date of the party so that is not a problem. Most people will either be attending another party, going trick or treating with the kids or attending your party. Let’s hope they attend your party.

Come up with a menu for the event. Ghoulish treats such as witch’s fingers or Jell-O eyeballs floating in the punch may be great for kids but a bit too macabre for some adults. In that case, stick with spooky decorations and normal looking food.

The best thing about Halloween parties is that they can be planned for both adults and children. Careful planning will give the adults time to unwind while the children are otherwise occupied. Tend to the children first.

In the early evening take the kids for a little door to door fun. While they are going through their snacks and eating finger foods that you prepared in advance, the rest of the work for the adult part of the party can begin.

If you want to serve drinks, keep it simple. Beer and wine involves less work than an open bar. Anyone drinking can’t drive home. Designate a driver or walk from home to the party. Neighborhood Halloween parties have the convenience of close proximity.

Have a few age appropriate Halloween videos for the kids to watch in the family room or living room when the guests retire to the patio or backyard for fun. Host a costume contest or a pumpkin carving contest. A little Halloween karaoke might break a few noise ordinances, but it will thrill the guests. Who knows all the words to “Monster Mash”?

Since the kids are a consideration, hosts can ask each invited guest to bring a dish to the party. This way, cleanup is faster and the host doesn’t have to do so much hard labor. They will appreciate the help.

Any types of games that are planned should be played before drinks are served. Too many accidents occur when someone’s judgment is impaired by alcohol.

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Easy Healthy Recipes - Veggie Chili

Ingredients for this recipe:

• 1 cup onions chopped
• 1/2 cup bell pepper chopped
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 2 cups tomato juice
• 16 ounces red kidney beans, cooked, drained, rinsed
• 15 ounces pinto beans, cooked, drained, rinsed
• 15 ounces great northern beans, cooked, drained, rinsed

Method for this recipe:

1. Prepare dry beans the day before or buy canned beans and drain them.
2. Coon onions and peppers in sauce pot until tender.
3. Stir in seasonings.
4. Add tomato juice.
5. Bring everything to a boil then add beans.
6. Reduce heat and allow to simmer on very low heat 20 minutes or until ready to serve.

This recipe also lends well to crock pot cooking, 3 to 4 hours on high, or 6 to 8 on low. To make in the crock pot simply stir together all the ingredients and set crock pot to desired setting.Come home to a warm inviting chili on a cold fall evening.