Thursday, August 25, 2016

Oreo Caramel Apples: Just Right for Your Palate

Ingredients:

6-10 wooden pop sticks
6-10 small Gala apples or your favorite apple
2 Tbsp. skim or non fat milk
1 pkg (14 oz.) caramels or diet caramels
20-25 Oreo cookies, coarsely crushed
1 pkg dark chocolate chips
2 Tbsp. shortening

Method:

  1. Insert pop sticks into tops of apples.  Place caramels and milk in a small saucepan. Heat and stir over medium-low heat, 3-5 minutes or until smooth, stirring frequently.  Dip apples in caramel mixture, coating completely.  Place on a waxed paper-lined baking sheet; let stand until set--about 10 minutes.
  2. Place crushed cookies in a shallow bowl. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth.  Dip apples in chocolate mixture; let excess drip off.  Roll apples through cookie crumbs.  return to baking sheet; refrigerate until set, about 15 minutes.  cut into wedges; serve.
  3. Enjoy yourself.
Adapted from Jennifer Gilbert  Makes 12 servings.

Wednesday, August 24, 2016

Greetings

Good Day Blogger-land:

It has been awhile since I have been able to blog.  I had a death in my family and was away from blogging longer than I had anticipated.  It is nice to be back and to be back blogging with you again.

Sincerely,
Anthony

Saturday, February 22, 2014

Boiling Water in a Covered Pot

 

In theory, water in a covered pot should boil faster because as water changes to steam, it absorbs energy, which it carries away from the pot as it vaporizes. In a closed pot, most of the steam is trapped so it condenses (or turns back to water) on the lid and releases its captive energy inside the pot. To find out if the lid made a perceptible difference in practice, we did two tests. In the first, we put 2 quarts of water in each of two identical pots, submerged temperature probes in each, and then put a lid on one. We heated both pots over high heat on identical burners with timers running. The water in the covered pot took 10 minutes and 30 seconds to come to a boil (212 degrees), while the uncovered water took 13 minutes and 20 seconds—about 25 percent longer. We repeated the test with 2 gallons of water in 3-gallon stock pots to see if more water made more of a difference. It did. The covered water boiled in 26 minutes and 20 seconds, while the uncovered water took 34 minutes and 42 seconds—about 30 percent longer. Problem solved.

THE BOTTOM LINE: Water boils faster in covered pots. The more water you have in the pot the more of a difference the lid will make. When boiling water in a pot for which you have no lid, cover it with a baking sheet or aluminum foil.

Water boils about 30% faster with a lid.

Source:  Cook’s Country April/May 2012

Saturday, December 7, 2013

Christmas Baskets: How To Make Your Own!

 

 

These are very nice. Source: Howcast

Do you have homemade Christmas gift ideas and how do you make them?

Thursday, November 21, 2013

Friday, November 15, 2013

Cook’s Corner: My Homemade Cinnamon Applesauce!

My Homemade Cinnamon Applesauce

Apples in the hot tub for cinnamon  applesauce                                        

Photo: © 2013 Anthony Sepe.  All Rights Reserved

.Made Applesauce for mom-Nov 6, 2013-IMG_20131106_183451_781

Photo: © 2013 Anthony Sepe. All Rights Reserved.

 

 

Hi Everyone,
Here's some homemade applesauce! It is so good, and here's what I did.

Ingredients:

3 # McIntosh Apples, cored

100% Orange Juice (not from concentrate, no pulp)

Ground Cinnamon Spice (per tolerance)

Pumpkin Pie Spice (per tolerance)

 

Directions:

1.  Cored apples and placed them (with the skin on) in a deep pot on the stove.  (Leaving the skins on gives the applesauce a nice tinge of the red color and fiber.)

2.  Poured pure 100% orange juice (not from concentrate, no pulp) over the apples to just cover them. Brought the apples to a boil; turned down the heat to low until soft.

3.  Added: ground cinnamon and pumpkin pie spice, and stirred well.

4.  Removed from heat. Poured into blender and pulsed about 10-12 times, until the skins were blenderized and applesauce was smooth.

5.  Poured into serving dish and served warm.   Enjoy!

Hope you try it!   -Anthony 

Monday, November 11, 2013

Applebee’s Provides Veterans Free Meal Today

 

 

Monday, November 11, 2013

Applebee’s Provides Veterans Free Meal Today

Thank you for your service. What a beautiful world we live in because of your service and your sacrifice!

1254685035B7HGZ6_thumb Who says that there’s no such thing as a free lunch—or even a free dinner? Today, Applebee’s Neighborhood Grill and Bar Restaurants around the country are offering a free meal for veterans and military active-duty personnel.

With many years of this kind of promotion and with that in mind, restaurants are in “all-hands-on-deck” mode. The restaurants have been completely decorated in patriotic themes, and all staff will be wearing read, white and blue.

1178380886oTczxd_thumb To qualify for the free meal, customers must bring military identification, such as a Uniform Services Identification Card, Uniform Services Retired Identification Card, current leave and earnings statement, veterans’ organization card, a photograph in uniform, a DD214 form, a commendation. Or, just wear their uniforms.

Sunday, November 10, 2013

Healthy Buffalo Chicken Pizza Recipe From Liz Weiss, RD

 

Healthy Buffalo Chicken Pizza Recipe

Registered Dietitian Liz Weiss combines pizza and buffalo chicken for a unique, tasty treat.

Healthy-Buffalo-Chicken-Pizza-R

 

Enjoy!

Saturday, November 9, 2013

Pumpkin Cheesecake

 

 

The Cheesecake Factory Pumpkin Cheesecake

 

1101414046o6kWs1

 

 

  • Prep Time: 40 mins
  • Total Time: 1 hrs 44 mins
  • Servings: 8

Ingredients

    • 1 1/2 cups graham cracker crumbs
    • 5 tablespoons butter, melted
    • 1 cup sugar, plus
    • 1 tablespoon sugar
    • 3 (8 ounce) packages cream cheese
    • 1 teaspoon vanilla
    • 1 cup canned pumpkin
    • 3 eggs
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon allspice
    • whipped cream

Directions

  1. Preheat oven to 350 degrees F.
  2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
  3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
  4. Keep it crumbly.
  5. Put foil partway up the outside part of an 8-inch springform pan.
  6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
  7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
  8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
  9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
  10. Mix with an electric mixer until smooth.
  11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
  12. Pour the filling into the pan.
  13. Bake for 60-70 minutes.

 

Additional Directions

  1. The top will turn a bit darker at this point.
  2. Remove from the oven and allow the cheesecake to cool.
  3. When the cheesecake has come to room temperature, put it into the refrigerator.
  4. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
  5. Serve with a generous portion of whipped cream on top.
  6. Enjoy!
Nutrition Facts

Serving Size: 1 (186 g)

Servings Per Recipe: 8

Amount Per Serving
% Daily Value
Calories 564.1
Calories from Fat 358
63%
Amount Per Serving
% Daily Value
Total Fat 39.8g
61%
Saturated Fat 21.8g
109%
Cholesterol 182.5mg
60%
Sugars 35.3 g
Sodium 512.8mg
21%
Total Carbohydrate 45.0g
15%
Dietary Fiber 1.4g
5%
Sugars 35.3 g
141%
Protein 8.9g
17%

Source: Cheesecake Factory

Wednesday, October 30, 2013

Hot Sauce in HOT Water

 

 

CBS News October 30, 2013 Gail is Awesome!

How do you like your sauce, and what do you use it on?

Tuesday, October 29, 2013

The Appetite Tool for Older Adults

 

 

The Appetite Tool for Older Adults

Good nutrition is important at any age, but it is vital for older adults. Many older adults are at risk for not getting the nutrition they need. Use this tool to learn more about your appetite.

Council on Nutrition Appetite Questionnaire
A. My appetite is
  1. Very poor
  2. Poor
  3. Average
  4. Good
  5. Very good
C. I feel hungry
  1. Never
  2. Occasionally
  3. Some of the time
  4. Most of the time
  5. All of the time
E. Compared to when I was 50, food tastes
  1. Much worse
  2. Worse
  3. Just as good
  4. Better
  5. Much better
G. I feel sick or nauseated when I eat
  1. Most times
  2. Often
  3. Sometimes
  4. Rarely
  5. Never
B. When I eat, I feel full after
  1. Eating only a few mouthfuls
  2. Eating about a third of a plate/meal
  3. Eating over half of a plate/meal
  4. Eating most of the food
  5. Hardly ever
D. Food tastes
  1. Very bad
  2. Bad
  3. Average
  4. Good
  5. Very good
F. Normally, I eat
  1. Less than one regular meal a day
  2. One meal a day
  3. Two meals a day
  4. Three meals a day
  5. More than three meals a day (including snacks)
H. Most of the time my mood is
  1. Very sad
  2. Sad
  3. Neither sad nor happy
  4. Happy
  5. Very happy

 

Scoring

Add up the number s for each answer to get the total score. If your score is:

8-16 - You may be at risk for eating and appetite concerns. Talk to your doctor to see if a professional evaluation is right for you.

17-28 - You may have some eating habit and appetite concerns. Talk to your doctor about any eating habits or appetite concerns you might have

Greater than 28 - Good! You don't seem to have any eating habit or appetite concerns. Take this checklist with you to your doctor.

Source: New Screening Tool Detects Appetite Problems in Senior Adults.. American Dietetic Association, accessed June, 2011.

Source:  Healthline

Disclaimer: The Healthline Site, its content, such as text, graphics, images, search results, HealthMaps, Trust Marks, and other material contained on the Healthline Site ("Content"), its services, and any information or material posted on the Healthline Site by third parties are provided for informational purposes only. None of the foregoing is a substitute for professional medical advice, examination, diagnosis, or treatment. Always seek the advice of a physician or other qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on the Healthline Site. If you think you may have a medical emergency, call your doctor or 911 immediately. Please read the Terms of Service for more information regarding use of the Healthline Site.

Monday, October 28, 2013

Cool App: Grocery i Q Please Check It Out!

 

Cover art

It’s described as, grocery shopping made quick and easy with the features you expect from the #1 grocery shopping list app.

This is a great app; check it out at the Google Play Store, which is also Free!  Smile

 

Grocery i Q

 

Have a great day,

Anthony

Tuesday, October 15, 2013

Cooks Corner: Sesame Salmon

 

 

sesame-salmon

Sesame Salmon, Photo AICR

 

 

Glaze

  • 3 Tbsp. reduced-sodium soy sauce
  • 2 Tbsp. mirin (any sweet white wine maybe substituted)
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp. honey
  • 1 tsp. grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tsp. cornstarch
  • 3 Tbsp. water

Salmon

  • 1 large egg white
  • 2 Tbsp. cornstarch
  • 1 lb. (4, 4-oz.) salmon fillets
  • 2 Tbsp. sesame seeds, toasted
  • 1 Tbsp. sesame oil

Directions

  1. Whisk together soy sauce, mirin, broth, honey, ginger and garlic in saucepan. Set aside. In another bowl, whisk together cornstarch and water. Set aside.
  2. Whisk egg white and cornstarch in small bowl. Liberally brush skinless side of each fillet with egg mixture and sprinkle with seeds evenly, pressing gently to coat.
  3. Heat oil in large skillet over medium-high heat. Gently place fillets, seed side down, and cook until the seeds are golden brown, about 5 minutes. Very gently turn over and continue cooking through, about 3 minutes.
  4. Over medium heat, simmer soy sauce mixture, stirring constantly, about 2 minutes. Whisk in the cornstarch mixture and continue simmering until sauce thickens, about 1 minute.
  5. Spoon glaze over fillets. Serve immediately.

SOURCE:  AICR ; October 15, 2013 | Issue 474

Sunday, September 1, 2013

Cooks Corner: My Black Bean Salsa for Labor Day Weekend!

 

 

Black Beans_IMG_20130831_124700_614

© Photo: Anthony Sepe

 

Anthony’s Black Bean Salsa

INGREDIENTS:

1 Can of Organic Black Beans with Sea Salt

1/2 Red Onion, diced

2 cloves garlic, diced or 1 Teaspoon garlic salt

1 Teaspoon of Crushed Black Pepper

2 Tablespoons Chili Powder

3 Tablespoons Cumin

2 Tablespoons Olive Oil

1/4 cup of water

2 Tablespoons lemon juice

2 Tablespoons lime juice

1/4 cup Apple Cider Vinegar

2 Ripe Plum Tomatoes, Chopped

2 Teaspoons of bottled Cilantro or you can use fresh

 

PREPARATION:

Mix all ingredients in a metal bowl; chill at least a half hour for all flavors to marry.

Serve with a side of Wheat Thins or your favorite crackers.

Enjoy all-year-round, but particularly, this Labor Day weekend.

What special dish are you preparing for this Labor Day Weekend?

Take care,

Anthony Smile