“Don't Worry Be Happy”

Since: Apr 09

Happytown, USA

#291 Mar 13, 2013
I would like to share a recipe I received from the lady who does the Apron recipes and gives out samples.

STRAWBERRT PANZANELLA

INGREDIENTS

1 (15-oz) Bakery angel food cake, coarsely chopped
16 oz fresh strawberries, quartered
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons cinnamon sugar
2 tablespoons white balsamic glaze, divided
Butter Cooking Spray

PREP

Preheat oven to 400F.
Cut angel food cake into 1-inch cubes (6 cups)
Quarter strawberries, chop mint

STEPS

1. Combine strawberries, cinnamon sugar, and 1 tablespoon glaze until blended. Let stand 10-15 minutes or until juices appear.

2. Place cake pieces on baking sheet and coat with spray; bake 10-12 minutes or until toasted.

3. Combine all ingredients (including remaining 1 tablespoon glaze); toss gently and serve.

CALORIES (per 1/4 recipe) 270kcal. FAT 0g. CHOL 0mg; SODIUM 470mg; CARB 63g; FIBER2g; PROTEIN 6g; VIT A 2%; VIT C 110%; CALC 25%; IRON 4%

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx xxxxxxxx

I have to give the Aprons Sample Lady credit where credit is due. Her samples above were excellent!

I was not as elaborate as she was. I used diet whatever I could, but I used the same Angel Food Cake she used from the Bakery. It boasted 0 Transfat. I also substituted 1% Milk. I usually use skim or fat-free, but I had a little 1% that I wanted to finish using because it was open. I cut mine up in a normal slice and let the juice do its work. She used the smaller chopped pieces to fit into the sample cups.

Both were good in my book, but if anyone was serving at a party I would say hers is the one I'd want to use.

:-)

“Don't Worry Be Happy”

Since: Apr 09

Happytown, USA

#292 Mar 13, 2013
I hope your StrawberrT :-) Panzanella comes as good as hers if you try it.

;-)

“Don't Worry Be Happy”

Since: Apr 09

Happytown, USA

#293 Mar 13, 2013
Sorry, I'm not doing a very good job checking my spelling or my sentences (turns out as good as hers).

“Don't Worry Be Happy”

Since: Apr 09

Happytown, USA

#294 Mar 13, 2013
I also made a small banana pudding as there were only 3 bananas here, but I changed up the ingredients from what I usually use.

BANANA PUDDING

1 15 oz box JELL-O Sugar Free - Fat Free Reduced Calorie Pudding
1 Box Publix Vanilla Wafers (much cheaper than the Nilla Vanilla Wafers)
3 Ripe Bananas

1. Follow Jell-o pkg directions. Add 3 cups cold milk. Whisk stirring at least thouroughly enough to completely pudding mix and milk (at least 2 minutes). Pudding will soft-set in 5 minutes.

2. Line bottom layer with vanilla wafers. Add layer bananas. Add layer of pudding.

3. Repeat steps layering another layer wafers and bananas. I used some of my Fat-Free Cool Whip mixed into my top layer of pudding.

4. Garnish top of pudding in any way you like. I added 6 in the middle as a circle. I lined the bowl to frame the top outside of the pudding with whole cookies. I crush remaining cookies and sprinkled over top, just to make it look pretty.

* I think I may sprinkle cinnamon/sugar in the morning over the top only because I saw it in the recipe the Apron Representative gave to me.

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXX

Years ago I used the Old Time Vanilla Pudding (Non-Instant), the kind you used to have to stir and stir and use a double-boiler for. I remember garnishing it with Meringue, about the only time I ever remember making meringue. This was many moons ago. I got the recipe off of the old Original Nilla Vanilla wafer box.

I made it for my mother's Sunday School Class, and I also made Potato Salad. Those ladies scarved up my food like some ravenous wolves, but really loved the banana pudding and exclaimed over it.. I can't find that recipe, but I think I could make it again. I just think faster is better most of the time.

I used a crystal bowl I had received at my wedding shower and with the meringue on top, it was really beautiful. That was in my old house in Tampa. I was quite younger and had a little bit more of a hot temper back then. One of my cabinets wouldn't shut and I kicked it shut...yeah, you know it. I shattered that beautiful crystal bowl to pieces. That's what I got for throwing a hissy fit.

p.s. If anyone has that old recipe, would appreciate if you'd post it.

:-)

“Twofer one”

Level 8

Since: Mar 11

isn't always a deal

#295 Mar 14, 2013
I love strawberry shortcake but am the only one in the house that does.
Two of my kids like to eat strawberries dipped in sugar the other doesn't like them. Hubster doesn't like them at all.

“Picasso”

Level 7

Since: Feb 10

Calla Lilies

#296 Mar 14, 2013
STM wrote:
I need help!!!
I'm up to my eyeballs in fresh figs from our fig tree this year!!
Ive already flash froze one large batch for smoothies and stuff. I have another large batch and thinking of drying them in the oven. Im reading conflicting ways of doing it, Im so confused!
Any help or suggestion appreciated…….also other ideas and suggestions too!!
I don’t think I want to make jam or anything like that, saw they have to be peeled and that in itself looks like a task
Truth is I have never even tasted them yet, Im too scared to try them=(
TIA!
http://homecooking.about.com/l ibrary/archive/blfruit30.htm

“Picasso”

Level 7

Since: Feb 10

Calla Lilies

#297 Mar 16, 2013
Don't know if anyone likes sheperd's pie but I just made them in potato skins and OMG so good!

http://s3-media1.ak.yelpcdn.com/bphoto/Vo_AKx...

“Don't Worry Be Happy”

Since: Apr 09

Happytown, USA

#298 Mar 16, 2013
REMEMBER CAYLEE wrote:
Don't know if anyone likes sheperd's pie but I just made them in potato skins and OMG so good!
http://s3-media1.ak.yelpcdn.com/bphoto/Vo_AKx...
Thanks RC. I love shepherd's pie. It looks good.

;-)
free of potty mouths

AOL

#299 Mar 16, 2013
tribe mom wrote:
I also made a small banana pudding as there were only 3 bananas here, but I changed up the ingredients from what I usually use.
BANANA PUDDING
1 15 oz box JELL-O Sugar Free - Fat Free Reduced Calorie Pudding
1 Box Publix Vanilla Wafers (much cheaper than the Nilla Vanilla Wafers)
3 Ripe Bananas
1. Follow Jell-o pkg directions. Add 3 cups cold milk. Whisk stirring at least thouroughly enough to completely pudding mix and milk (at least 2 minutes). Pudding will soft-set in 5 minutes.
2. Line bottom layer with vanilla wafers. Add layer bananas. Add layer of pudding.
3. Repeat steps layering another layer wafers and bananas. I used some of my Fat-Free Cool Whip mixed into my top layer of pudding.
4. Garnish top of pudding in any way you like. I added 6 in the middle as a circle. I lined the bowl to frame the top outside of the pudding with whole cookies. I crush remaining cookies and sprinkled over top, just to make it look pretty.
* I think I may sprinkle cinnamon/sugar in the morning over the top only because I saw it in the recipe the Apron Representative gave to me.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXX
Years ago I used the Old Time Vanilla Pudding (Non-Instant), the kind you used to have to stir and stir and use a double-boiler for. I remember garnishing it with Meringue, about the only time I ever remember making meringue. This was many moons ago. I got the recipe off of the old Original Nilla Vanilla wafer box.
I made it for my mother's Sunday School Class, and I also made Potato Salad. Those ladies scarved up my food like some ravenous wolves, but really loved the banana pudding and exclaimed over it.. I can't find that recipe, but I think I could make it again. I just think faster is better most of the time.
I used a crystal bowl I had received at my wedding shower and with the meringue on top, it was really beautiful. That was in my old house in Tampa. I was quite younger and had a little bit more of a hot temper back then. One of my cabinets wouldn't shut and I kicked it shut...yeah, you know it. I shattered that beautiful crystal bowl to pieces. That's what I got for throwing a hissy fit.
p.s. If anyone has that old recipe, would appreciate if you'd post it.
:-)
try the banana pudding, it's great

“Twofer one”

Level 8

Since: Mar 11

isn't always a deal

#300 Mar 30, 2013
Sobe

Spring, TX

#301 Jul 2, 2013
I will have to post some recipes although I must tell you that with all of the great restaurants here, it's tempting not to cook, especially when the thermostat hits 100.

Italian, French, German, Japanese, American, BBQ, etc. You name it and you can find it here. The Italian places serve too huge of meals. The German food is unhealthy. Love the Japanese atmosphere but find myself picking at the food except for gyoza which isn't really Japanese.

Seafood is the big thing here. Tons of it. Lobster, shrimp, crab, and lots of Cajun influence.
Made to Crave

Spring, TX

#302 Jul 2, 2013
Tired of Silly wrote:
<quoted text>
Just a word of warning to anyone who is having the trans-vag u/s. I had one a few years ago, and they don't tell you ahead of time that the wand is as long as a golf club!!! I was laying on the table, in stirrups, and saw this woman coming at me with this HUGE thing that's covered by what appears to be a huge loose condom.......I thought they were planning dental xrays but starting at the wrong end!!!:)
Is there ever a post that isn't about you? Being an only child is no excuse. You must have been adopted as well.
World War Z

Houston, TX

#303 Jul 2, 2013
Tired of Silly wrote:
Not a healthy dish by any means, but well worth the calories and carbs as a holiday treat IMO:
Grandma's Oyster Dressing
Stale bread
Butter (real butter, no substitutes)
Fresh oysters (the jarred kind in liquid, not canned, and not in the shell)
Use stick of butter and one small can of oysters per loaf of bread. Melt butter in a large saucepan along with the liquid from the oysters. If the oysters are large, cup up with kitchen scissors. Add to the liquid and cook til the oysters are "ruffly" around the edges. Rinse the jars with about 1/2 jar of water each and add to the pot.
Pour onto torn up bread crumbs and let cool a little, til you can handle it with your bare hands. Mix well, making sure all the bread is moistened. Don't make it too wet or it will be heavy when done.
Stuff into turkey tightly. You can also cook it outside the turkey, but if you plan to do this, add a small amount of broth (preferably made by boiling the turkey giblets) to the stuffing for flavor. Dressing cooked outside the turkey should be packed tightly in a glass casserole dish and covered VERY tightly with aluminum foil before baking. Keep an eye on it so it doesn't get too done.
Lots of fat and calories in this, but for a once or twice a year treat, well worth it, IMO!
Yuck. Oysters are nasty. Do not eat them raw, cooked, fried or any other way. I guess it's okay if you like eating a ball of something that has the consistency of viscous mucus.
World War Z

Houston, TX

#304 Jul 2, 2013
tired of silly wrote:
<quoted text>
Low fat is hard. I'm diabetic and so have to limit carbs, but I find limiting fats MUCH harder. I don't enjoy many of the low-fat substitutions (like ground turkey) so I eat mostly chicken, turkey and lean beef, but I've found that I'd rather do without some things than substitute, like burgers. Burgers at our house are a very rare event.:( Do you like salmon? I make salmon patties fairly often and we love them.
You call that healthy?
Weird Science

Spring, TX

#305 Jul 3, 2013
Tired of Silly wrote:
<quoted text>
Two really easy dishes!
I make really old-fashioned comfort food mac and cheese the way my mother made it when I was a child.......with Velveeta!!! For a big ole pan of it, cook a lb. of macaroni as directed on the package. While it's cooking, cut up 1/2 of a big package of Velveeta into chunks (about 1 inch). When the macaroni's done and still hot, mix the "cheese" into the hot macaroni, add a splash of milk (or cream if you're feeling decadent)and mix it up. Put into a baking pan-I use an old pyrex deep dish casserole dish. Top with a package of pre-shredded cheddar cheese, whatever kind you like, I usually use the triple cheddar mix. Bake at 350 for about 40 minutes or til the cheese on top is melted and browned. Sometimes for a one-dish meal, I add diced ham or browned ground beef in with the mix.
Baked Spaghetti-you can do it with leftover spaghetti and sauce as someone else said.....just mix the sauce with the spaghetti, put in a casserole dish and top with mozzarella and/or parmesan cheese and bake. I make it for the first time around instead of using leftovers, usually, and I don't usually use spaghetti. I make baked ziti most of the time, but you really can use whatever kind of pasta you have around the house. Cook the pasta, add your favorite sauce, either home-made or jarred. I always put ground beef in this, so brown your ground beef and add to the sauce. Mix it all up well so the pasta is coated. I top with a layer of shredded (not the powdery stuff in a can, fresh shredded) parmesan and then a layer of shredded mozzarella. Bake til the cheese is melty and brown. Dang, I might have to make baked ziti this weekend, that sounds good!:)
Both of these dishes are great for working folks. They travel well for lunch at the office (just pop it in the microwave) and are easy to reheat for quick weeknight dinners. I tend to cook up a batch of a couple of things on the weekend so I have lunches and dinners for both of us for the week.
I have also rediscovered my crock-pot and do crock-pot dinners on weeknights......nice to come home from work and dinner is ready to put on the plates!
You might want to seek the advice of a nutritionist and diabetes specialist. You clearly don't know what you are doing in terms of eating healthy. If it's Type II diabetes, it could be metabolic syndrome if you have high cholesterol, high blood pressure and a waist size above 35 inches. Also, if you are over 200 lbs. that should be another clue for you.
Weird Science

Spring, TX

#306 Jul 3, 2013
tired of silly wrote:
<quoted text>
I know people who love them. I prefer beef over any other meat (hence my cholesterol level LOL) but like I said, some folks love turkey burgers. Just not my thing. I also know people who use it in chili.
The cheaper turkey has the skin ground up with the turkey. Yuck. A relative made turkey burgers and I ate it, but it was not a favorite. Someone else made them and they were actually good. Nothing beats a good hamburger with cheese, lettuce, tomatoes, onions, pickles, the works and fries but not from anywhere like McDonald's, Wendy's or Burger King. Their food is gross and high in calories/fat.
Weird Science

Spring, TX

#307 Jul 3, 2013
Spooky Mulder wrote:
<quoted text>
After another round of Prednisone(for the 12 month in a row), I have to do something about my weight. I've been told by several Docs that it's next to impossible to lose weight while on it so I have to find some low fat alternatives.
That could lead to diabetes like Silly String has, so you don't want that if you don't already have it.
It's easy to get the two of you mixed up. Both were CNAs, both have lots of health issues, and both post often.

“I'm the Texas Dingbat.”

Level 2

Since: Jun 13

Location hidden

#308 Jul 3, 2013
I've dug up and started over 100 threads in a week. Do you get to spend this much time sitting on your arse? One million here I come!!!!

“I'm the Texas Dingbat.”

Level 2

Since: Jun 13

Location hidden

#310 Jul 5, 2013
One of my husband's ran off with another woman and another one killed himself to get away from me.

“I'm the Texas Dingbat.”

Level 2

Since: Jun 13

Location hidden

#311 Jul 5, 2013
Holy_Water_7
Spring, TX
Reply »|Report Abuse|Judge it!|#28Feb 28, 2010


Actually, I felt a sense of relief when my spouse went to the great divide. He got peace just like
May did in the movie "The Secret Life of Bees."

sfmflrjs
Spring, TX
Reply »|Report Abuse|Judge it!|#38Mar 15, 2010

It didn't happen immediately. You have to go through the grief process, tears, sunglasses,
but after visiting the grave site and seeing the rest of his family tombstones, I thought of him
up in Heaven. After suffering so much in life in different ways, he had finally returned
HOME. I guess you have never read "Ninety Minutes in Heaven" either. That gave me a great
deal of peace.

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