Food for Thought : February is Wise Health Consumer Month

February is Wise Health Consumer month. Overall, Americans are great consumers of products and services; however, we are not great shoppers when it comes to our own health. According to the American Institute for Preventive Medicine, Americans spend more time researching car and new appliance purchases than they spend choosing doctors and health plans. Sometimes we don’t even realize we have options when it comes to our health care. Here are a few tips to help you become a wise health consumer when it comes to nutrition ;
1 .    Take your medications exactly as they are prescribed. Ask your pharmacist about any drug-nutrient interactions. This can help you determine if there are any foods or vitamin/mineral supplements you should avoid while taking certain medications.
2.    Talk to your doctor about your weight. Ask for your body mass index and if you are at risk for any weight-complicated diseases such as heart disease or obesity.
3 .    Everyone could benefit from a consult with a dietitian. Check your insurance plan for coverage and copays. Typically a few visits to the dietitian can help you get on the right path to avoid, or possibly reduce, expensive medications from diseases and illnesses caused by lifestyle choices.

Words Of Wisdom :
I have been described as a lighthouse in the middle of a bog: Brilliant but useless.

People who think they know everything are a great annoyance to those of us who do.

I have tried to know absolutely nothing about a great many things, and I have succeeded fairly well.

If you're not on somebody's shit list, you're not doing anything worthwhile.

Making mistakes does not make  you unworthy of love -- it makes  you human .

"My choices in life  were  either  to be  a piano player in a  whore  house or a politician .  And to tell the truth , there's hardly any difference!"

A very Proud Grand-poppa

Braised Beans with Collard Greens and Ham

Prep /Total time :10 Hours ....Makes 6 to 8 servings

1 ......................pound dried cannellini beans
1 ......................medium-size yellow onion, diced  9 ......................cups reduced-sodium chicken broth, divided
6 .....................fresh thyme sprigs
5 .....................fresh flat-leaf parsley sprigs
2 .....................bay leaves
3 .....................fresh sage sprigs (optional)
3 .....................fresh basil sprigs (optional)
              **Kitchen string **
2 ....................(1-lb.) smoked ham hocks
1 ....................Parmigiano-Reggiano cheese rind (optional)
4 ...................cups chopped fresh collard greens
2 ...................garlic cloves, chopped
1 ...................tablespoon olive oil
1 ...................(14.5-oz.) can fire-roasted diced tomatoes

1.         Rinse and sort beans according to package directions. Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours.
2.          Drain beans, and place in a large saucepan. Add onion and 8 cups broth. Tie together thyme, parsley, bay leaves, and, if desired, sage and basil with string; add to bean mixture. Add ham hocks and, if desired, rind. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered and stirring occasionally, 1 hour or until beans are tender but hold their shape. Skim off foam with a spoon.
3.            Remove hocks, and cool 5 minutes. Remove meat from bones; discard bones. Return meat to bean mixture. Add collards, and cook, stirring occasionally, 15 to 20 minutes or until collards are tender.
4.            Sauté garlic in hot oil in a large skillet over medium-low heat 2 minutes or until light golden. Add tomatoes, and sauté 5 minutes. Stir tomato mixture and remaining 1 cup broth into beans, and cook, stirring often, 5 minutes or until liquid is reduced by half. Discard herb bundle and cheese rind; season beans with salt and pepper to taste. Serve immediately.
Heart healthy 

Baked Salmon Cakes Recipe

Prep/Total Time: 50 minutes ... MAKES: 4 servings

1 ...................can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/2 ............cups soft whole wheat bread crumbs
1/2 ...............cup finely chopped sweet red pepper
1/2 ...............cup egg substitute
3 ..................green onions, thinly sliced
1/4............... cup finely chopped celery
1/4 ...............cup minced fresh cilantro
3 ..................tablespoons fat-free mayonnaise
1 ..................tablespoon lemon juice
1 ..................garlic clove, minced
1/4 ...............teaspoon hot pepper sauce

SAUCE:
2 tablespoons fat-free mayonnaise
1/4 teaspoon capers, drained
1/4 teaspoon dill weed
        **Dash lemon**

In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a meat thermometer reads 160°.

Meanwhile, combine the sauce ingredients. Serve with salmon.
Heart Healthy 

Food for Thought : February is National Snack Food Month

February is National Snack Food Month. While typically snacks are thought of as unhealthy treats, they can actually be quite good for you. Snacking between meals can help you control hunger and keep you from overeating at meal time. Sometimes a simple snack consisting of approximately 100 calories can satisfy you until your next meal. That doesn’t mean you have to spend a lot of money on prepackaged and processed snacks. Here are a few tips to help you enjoy 100-calorie snacks in a healthful and budget-friendly way:
1.  Fresh fruit is the perfect way to satisfy a sweet tooth. Try 1 cup of blueberries or mango, 2 cups of raspberries, 28 grapes or ½ of a medium cantaloupe for a refreshing snack.
2 .  Vegetables are great when you want something crunchy. Try a bell pepper with 2 tablespoons of hummus, sliced cucumbers or carrot sticks with low-fat dressing.
3 .  Looking for a savory snack? Try some dairy products. One cheese wedge or string cheese and a few crackers, ½ cup low-fat cottage cheese with some fruit or a low-fat yogurt all have about 100 calories.
4 . Really hungry? Try a hearty helping of tomato-based vegetable soup, a hard boiled egg with a piece of low-calorie toast, roll some lunch meat into a lettuce leaf, or try some mashed avocado and chopped tomatoes in a small pita.

Words of Wisdom and  Jokes  :
A religious awakening  is what takes place  when  the  preacher  gets through preaching .

It's been proven  that if you can't take a joke  , you will have to take  medicine.

A merry heart  does  good  like a medicine  , so when  you laugh , it does your heart good  . That's why Humor is  good  just for  the health of it .

I get up in the  morning  and dust off my wits . I pick  up the paper  and  read the obits. If my name is not there  , I know  I/m not  dead  , so I eat  a good breakfast  and go back to bed .

I feel like my body  has gotten totally out of shape  , so I got my  doctor's permission  to join a fitness club  and start exercising . I decided  to take an aerobic  class for seniors .
I bent , twisted , gyrated  , jumped  up and  down  and perspired  for almost an hour . And by the time  I got  my leotards on , the  class was  over .

A Very proud  grand poppa         G.
 　

Sizzling Salmon

                        Makes 4 servings
While salmon is a Cajun favorite, use any firm-fleshed fish, such as tilapia, grouper, or catfish. Adjust the cooking time according to the thickness of the fish.

1/4 .....................cup grated Parmesan cheese
1 ........................teaspoon paprika
4 ........................(6-oz.) salmon fillets
3/4 ......................teaspoon salt
1/4...................... teaspoon pepper
1/2 ......................cup butter
2.......................... tablespoons fresh lemon juice
　
1.            Place 1 oven rack 5 inches from heat; place a second rack in middle of oven. Combine Parmesan cheese and paprika. Season fish with salt and pepper.
2.             Preheat oven to 450°. Heat butter in a broiler-safe 13- x 9-inch baking dish in oven 8 minutes or until butter is melted and beginning to brown. Place fish in hot butter, skin sides up.
3.            Bake at 450° on middle oven rack 10 minutes. Carefully flip fish, and baste with pan juices. Sprinkle with lemon juice and Parmesan cheese mixture. Bake 5 more minutes or just until fish flakes with a fork. Remove from oven; increase oven temperature to broil.
4.          Broil fish on oven rack 5 inches from heat 2 to 3 minutes or until bubbly and golden brown.
Heart Healthy
　

Salmon Croquettes

Make 4 serving  (serving size: 2 croquettes and 1 tablespoon sauce)
Total: 40 Minutes
By pairing this superfast recipe with a light salad, you can impress guests and have time to enjoy the meal.


 1/4 ...............cup organic canola mayonnaise (such as Spectrum), divided
4 .................teaspoons fresh lemon juice, divided 
2-1/2 ...........teaspoons Dijon mustard, divided
1/4 ..............cup finely chopped green onions 
2 .................tablespoons minced red bell pepper 
1/2 ..............teaspoon garlic powder
1/4.............. teaspoon salt
1/8 ..............teaspoon ground red pepper
2 .................(6-ounce) packages skinless, boneless pink salmon 

1................. large egg, lightly beaten
1 .................cup panko (Japanese breadcrumbs) 
1 .................tablespoon canola oil 
1 .................tablespoon chopped fresh parsley
1..................teaspoon finely chopped capers
1/2...............teaspoon minced garlic
1/8 ..............teaspoon salt


1.              Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1-1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
2.             Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3.             Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
Heart  healthy

THANK YOU CUBS FOR OUR BEAUTIFUL

VALENTINE CARD

AUNT JEANNIE & UNCLE BRIAN

            

SENDING YOU TWO HEARTS FULL OF LOVE

Happy Valentine Aunt Jeannie & Uncle Brian --- From the 'Cubs'

To Aunt Jeannie  & Uncle Brian
Dan Cupid  is out  to catch hearts  in his net
Aunt Jeannie  , If  you don't  watch out   Uncle Brian  will get your  yet !

From the  'Cubs'
Jonny  ,  Sha ,  Jenny ,  Man  Carano

Chris ,  Sheryl ,  Bubba  Landrieu

CC , Brown  Baby ( Robert, Jr.) , Lynn  Johnson

Chocolate Truffle Layer Cake

              Prep / TOTAL TIME: 3 HRS plus overnight chilling ...SERVINGS: 16
Cake :
  
10 .............ounces bittersweet chocolate, finely chopped 1 ...............stick unsalted butter
1 ...............tablespoon pure vanilla extract
1/3 ...........cup unsweetened cocoa powder
1 ..............cup water
2/3 ...........cup crème fraîche (6 ounces)
3 ..............large eggs
3 ..............large egg yolks
1-1/2 ........cups granulated sugar
1/2........... cup light brown sugar
1-1/4 .......cups all-purpose flour
1 .............tablespoon baking soda
2 .............teaspoons baking powder
1............. teaspoon salt 
White Chocolate Ganache :
1 .............pound white chocolate, chopped
3/4 .........cup plus 2 tablespoons heavy cream
2 ............tablespoons unsalted butter Dark Chocolate Ganache :
1-1/3 .......cups plus 2 tablespoons heavy cream
10 ...........ounces bittersweet chocolate, chopped
Chocolate Frosting :
4 ............ounces bittersweet chocolate, chopped
3 ............tablespoons granulated sugar
1/4 .........cup corn syrup
6 ............tablespoons unsweetened cocoa powder
1/4 .........cup plus 2 tablespoons water
1 ............tablespoon brandy
1............ pound unsalted butter, softened
3/4 .........cup confectioners' sugar, sifted
**Bittersweet and white chocolate shavings, for garnish**

1 .          Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
2 .        In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the crème fraîche.
3 .        In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. 4 .        Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking. Let the cakes cool completely in the pans.
In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out. 5 .        Add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
6 .        In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
7 .          In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly. Remove from the heat and whisk in the brandy and melted chocolate. Let cool completely, about 30 minutes.
In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture. At low speed, beat in the confectioners' sugar.
8 .        Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board. Invert the cakes and remove the pans. Keeping the paper attached, trim each cake to an even 15-by-11-inch rectangle, then cut each cake into three 5-by-11-inch rectangles; you will have 6 rectangles.
9 .        Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base. Spread half of the white chocolate ganache on the base and top with another cake rectangle; peel off the paper. Spread half of the dark chocolate ganache on the cake and top with another cake layer, peeling off the parchment. Spread with 1-1/4 cups of the chocolate frosting. Repeat with 2 more layers, peeling the parchment off the cake rectangles and spreading them with the remaining white chocolate ganache and dark chocolate ganache. Keep the sides even as you build the cake by smoothing them out with a metal cake spatula. Top with the final cake rectangle and peel off the parchment. Coat the sides and top of the cake with a smooth layer of chocolate frosting; refrigerate briefly to set the frosting. Spread the remaining frosting over the cake and garnish with the chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving.
  Make ahead :The cake can be refrigerated for 3 days or frozen for up to 2 weeks.

Heart Healthy

Pan-Seared Trout With Italian-Style Salsa

                                        Makes 6 servings
You can substitute catfish, salmon, tuna, or tilapia for trout.


  6 ..................(6-oz.) trout fillets
3/4 ...............teaspoon salt
1/2 ...............teaspoon freshly ground pepper  4 ..................tablespoons olive oil 
**Italian-Style Salsa (recipe below)**
**Garnish: lemon slices **

1.              Sprinkle fillets with salt and pepper.
2.              Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired, and serve immediately.

Italian-Style Salsa:   ....Makes 2 cups
Make this salsa up to one day ahead, but stir in the feta just before serving.
4 ...............plum tomatoes, chopped
1/2 ............small red onion, finely chopped
12 .............kalamata olives, pitted and chopped
2 ...............garlic cloves, minced 
2 ...............tablespoons chopped fresh parsley 1 ...............tablespoon balsamic vinegar
1 ...............tablespoon olive oil 
2 ...............teaspoons drained capers
1/4 ............teaspoon salt
1/4 ............teaspoon freshly ground pepper 
1/4 ............cup crumbled feta cheese (optional)

1. Stir together first 10 ingredients, and, if desired, feta cheese, in a medium bowl. Cover and chill until ready to serve.
Heart healthy

Pork Chops with Warm Cabbage Slaw

                 Prep /Total time : 45 minutes ... Serves 4
This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak.

2.................................. teaspoons vegetable oil
4 ..................................bone-in pork chops (7 oz. each)
1.................................. teaspoon kosher salt, divided
1.................................. teaspoon pepper, divided
2.................................. tablespoons butter
4 ..................................cups sliced red cabbage
1/2 ...............................red bell pepper, thinly sliced
1/2............................... cup sliced red onion
1 ..................................green apple, peeled, cored, and thinly sliced
2 ..................................carrots, shredded
2 ..................................teaspoons rice vinegar
2................................ ..teaspoons sugar

1.          Heat oil in a large frying pan over high heat. Season pork chops with 1/2 tsp. each salt and pepper. Cook, turning once, until browned but still slightly pink in center, 5 minutes total. Transfer to a plate, tent with foil, and let rest.
2.          Melt butter in the same pan. Cook cabbage, bell pepper, onion, apple, and carrots until just starting to soften, about 5 minutes. Mix in vinegar, sugar, and remaining 1/2 tsp. each salt and pepper.
 Serve with pork chops.
Heart healthy
　
　

Classic Chicken Noodle Soup

PREP /TOTAL TIME: 3 HOURS ....SERVINGS: 6

1 .................. 3-pound chicken, neck reserved
3-1/2............. quarts water
4 ...................carrots—2 coarsely chopped, 2 sliced 1/4 inch thick 4 ...................celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
1 ...................unpeeled onion, quartered
1.................. large unpeeled garlic clove, smashed 1 ..................teaspoon whole black peppercorns
1 ..................large fresh bay leaf
6 ..................parsley sprigs
2................. thyme sprig
                           **Kosher salt**
1/2 ..............pound thin egg noodles
1/4 ..............cup finely chopped flat-leaf parsley

1 .          In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
2 .        Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt. 3 .        Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.
Heart healthy

Grown Up Mac'n' Cheese

Prep / Total: 30 Minutes ...serves 6
You can use any shape of pasta you like, but ziti tubes are best at holding the molten cheese sauce.

12 .....................ounces ziti pasta 4....................... ounces thick-cut bacon, cut into 1/2-in. pieces 2 .......................tablespoons flour 2....................... cups milk  4 .......................ounces gruyère cheese, coarsely shredded 4....................... ounces Italian fontina cheese, coarsely shredded 2....................... ounces freshly shredded parmesan cheese  1....................... tablespoon chopped chives

1. Cook pasta according to the package directions.
2. Fry bacon meanwhile in a medium saucepan over medium heat until brown and crisp, about 10 minutes. Transfer to paper towels to drain.
3. Pour off all but 1 tbsp. fat from pan. Add flour and whisk over medium heat. Pour in milk 1/4 cup at a time, whisking well after each addition (it will be very thick at first) until incorporated and smooth. Add cheeses in 3 batches, whisking continually and making sure each batch is mostly melted before adding the next.
4. Drain pasta, then stir into cheese sauce (it will thicken upon standing). Divide pasta among individual ramekins or bowls and top with bacon and chives.
Heart healthy

Fried Catfish with Hush Puppies and Tartar Sauce

6 servings (serving size: 1 fillet... 2 hush puppies... and 4 teaspoons tartar sauce)

Proof that you can get fried food to fit into a healthy diet. Coat the fillets and prepare the batter for hush puppies while you wait for the oil to come up to temperature. You can also make the tartar sauce up to two days ahead and keep it refrigerated. If you don't like catfish, use halibut, tilapia, or another flaky white fish.

TARTAR SAUCE:
1/4 .............cup organic canola mayonnaise (such as Spectrum) 1 ...............tablespoon dill pickle relish
1 ...............tablespoon chopped fresh flat-leaf parsley 1 ...............teaspoon prepared horseradish
3/4 ............teaspoon fresh lemon juice
1/8 ............teaspoon salt

CATFISH:
8 ...............cups peanut oil
6 ...............(6-ounce) catfish fillets 
1/8 ............teaspoon salt 
9 ...............ounces all-purpose flour, divided (about 2 cups) 1-1/4 .........cups cornmeal
1 ...............teaspoon freshly ground black pepper 
2 ...............cups buttermilk
2 ...............large eggs 

Hush Puppies:
3-2/5..........ounces all-purpose flour (about 3/4 cup)
1/3 ............cup cornmeal
1/3 ............cup buttermilk
3 ...............tablespoons grated onion
1 ...............teaspoon baking powder
1/8 ............teaspoon salt
1/4 ............teaspoon ground red pepper
1 ...............large egg, lightly beaten

1.           To prepare tartar sauce, combine first 6 ingredients. Cover and chill.
2.           To prepare catfish, clip a candy/fry thermometer to a Dutch oven; add oil to pan. Heat oil to 385°.
3.           Sprinkle fillets evenly with 1/2 teaspoon salt. Place 4.5 ounces (1 cup) flour in a shallow dish. Combine remaining 4.5 ounces (1 cup) flour, cornmeal, and black pepper in a shallow dish. Combine 2 cups buttermilk and 2 eggs in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture; shake off excess breading. Place 2 fillets in hot oil; cook 5 minutes or until done, turning occasionally. Make sure oil temperature does not drop below 375°. Remove fillets from pan using a slotted spoon; drain on paper towels. Return oil temperature to 385°. Repeat procedure twice with remaining fillets.
4.           To prepare hush puppies, weigh or lightly spoon 3.4 ounces (3/4 cup) flour in dry measuring cups; level with a knife. Combine 3.4 ounces flour and remaining ingredients. Drop batter 1 tablespoonful at a time into pan; fry at 375° for 5 minutes or until browned, turning frequently. Remove hush puppies from pan using a slotted spoon; drain on paper towels.
Heart Healthy
　　　

Graham Cracker Cream Cake

A lovely moist cake with cream filling. Frost with simple seven-minute frosting for the perfect after dinner or after school treat.

Ingredients

1

recipe Cream Filling

3

eggs, separated

1 2/3

cups finely crushed graham crackers (about 24 squares)

1/4

cup all-purpose flour

1 1/2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup shortening

1

cup sugar

1/2

teaspoon vanilla

3/4

cup milk

1/2

cup chopped walnuts

1

Recipe: Brown Sugar 7-Minute Frosting

Directions

1. Prepare Cream Filling. Cover and chill as directed.
2. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, line two 81 1/2-inch round baking pans with waxed paper; grease and flour pans.
3. Preheat oven to 350 degrees F. In a medium bowl stir together the graham crackers, flour, baking powder, and salt; set aside. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks; beat until combined. Alternately add the flour mixture and the milk, beating on low to medium speed after each addition just until combined. Stir in nuts.
4. Thoroughly wash the beaters. Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool cakes completely on the racks.
5. Place a cake layer, bottom side up, on a serving plate. Spread chilled Cream Filling on top of cake to within 1/4 inch of edge. Top with second cake layer, bottom side down. Spread sides and top with Brown Sugar 7-Minute Frosting. Cover; chill until serving time. If desired, top with additional graham crackers. Makes 12 servings.

Brown Sugar 7-Minute Frosting

Ingredients

3/4

cup packed brown sugar

3

tablespoons cold water

1

egg white

1/8

teaspoon cream of tartar or 1 teaspoon light-colored corn syrup

1/2

teaspoon vanilla

Directions

In the top of a double boiler combine brown sugar, water, egg white, and cream of tartar or corn syrup. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or until frosting forms stiff peaks (tips stand straight) and an instant-read thermometer inserted in the mixture registers 160 degrees F. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until frosting is of spreading consistency.

Cream Filling

Ingredients

1/4

cup sugar

2

tablespoons all-purpose flour

1/4

teaspoon salt

1

cup milk

2

slightly beaten egg yolks

1/2

teaspoon vanilla

Directions

In a medium saucepan combine sugar, flour, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1/2 cup of the hot milk mixture into egg yolks. Pour milk and egg mixture into saucepan. Bring mixture to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour into a bowl; cover with plastic wrap. Chill thoroughly.

Awesome cake, congratulations on your success as an expert baker.

Lemon-Dill Tilapia

                                     Makes 4 servings

Tilapia gets a twist with lemon and dill. Aluminum foil can be substituted for parchment paper.

4 ............................(5-oz.) fresh tilapia fillets
1............................ teaspoon salt
1/2 .........................teaspoon pepper
2 ............................lemons, sliced
1/4 ........................cup shredded carrot 2 ...........................tablespoons fresh dill
2........................... tablespoons fresh parsley 2 ...........................tablespoons butter

1.            Preheat oven to 375°. Sprinkle fillets with salt and pepper.
2.           Cut parchment paper into 4 (13- x 9-inch) rectangles. Place 3 lemon slices crosswise in center of 1 parchment rectangle. Top with 1 fillet. Repeat with remaining lemon slices, fillets, and parchment paper rectangles. Sprinkle fillets evenly with carrot, dill, and parsley. Top each fillet with 1/2 Tbsp. butter. Fold 1 side of parchment paper over fillets; tuck excess parchment under fillets, pressing folds to form a crease.
3.         Bake at 375° for 20 to 25 minutes or until fish flakes with a fork. Serve immediately.

Heart Healthy

Coffee Toffee Crunch Cake

                                            FOR CAKE :
1-1/4....................... cups butter, at room temperature, plus more for pans
3-3/4....................... cups all-purpose flour, plus more for pans
1-1/2 ....................... cups sugar
5.............................. large eggs
1/2 .......................... cup molasses
1.............................  tablespoon baking powder
1-1/4 .......................teaspoons ginger
1 ............................. teaspoon cinnamon
1/2..........................  teaspoon salt
1/8........................... teaspoon cloves
1-1/4 ........................cups milk
FOR FROSTING :
2/3 cup butter, at room temperature
4 packages (8 oz. each) cream cheese, at room temperature
2 2/3 cups powdered sugar
2-1/2 tablespoons lemon juice
2 tablespoons molasses
1 tablespoon milk
Coffee Toffee Crunch (recipe below)

 1.               For cake: Preheat oven to 350°. Butter and flour three 8-in. round cake pans.
2.              In a large bowl with a mixer on medium-high speed (use the blade or rotary beater if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in molasses.
3.              In another bowl, whisk flour, baking powder, ginger, cinnamon, salt, and cloves. Stir (or beat at low speed) a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour, scraping down sides of bowl as necessary. Scrape batter equally into prepared pans and spread level.
4.            Bake cakes until a wooden skewer inserted in the center of a layer comes out clean, 25 to 30 minutes. Cool in pans on racks for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before assembling.
5           For frosting:
 In a large bowl, beat butter with a mixer on low speed until light and fluffy. Beat in cream cheese until well incorporated, scraping down sides of bowl as necessary. Beat in powdered sugar, lemon juice, and molasses, then increase speed to medium-high and beat until no lumps remain.
6           Cut 4 strips of waxed paper or parchment paper, each about 4 by 12 in., and arrange them in a square over edges of a serving platter.
7            With a serrated knife, carefully slice cake layers in half horizontally. Place first split layer, cut side down, on serving platter (adjust parchment paper so that edges of platter are covered). Spread layer with about 1/2 cup frosting. Sprinkle with about 1/4 cup chopped toffee. Repeat frosting and sprinkling with next 4 split layers. Top with remaining split layer, but don't frost or sprinkle with toffee. Brush away crumbs around sides and base of cake.
8.             Spoon 1 cup frosting into a small bowl and stir in milk until smooth. Spread a thin layer of frosting over top and sides of cake to seal in crumbs. Refrigerate cake until coating is set, about 1 hour. Spread remaining frosting over top and sides of cake, then remove strips of paper. If not serving within a few hours, cover and refrigerate for up to 1 day (see Notes).
9.             Shortly before serving, garnish top of cake with toffee chunks.
  TIP :
You can make the cake layers and the toffee up to 1 week ahead. Freeze the well-wrapped split cake layers, then thaw them at room temperature before assembling the cake. Store toffee airtight at room temperature. You can also assemble the cake through step 8 up to 1 day ahead, cover it, and chill. Bring cake to room temperature, then sprinkle it with remaining toffee.

COFFEE TOFFEE CRUNCH :
Makes about 2 cups; 32 servings

1/2 ...............cup butter, cut in chunks, plus more for pan
1.................. teaspoon vanilla
1 ..................cup sugar
1................ ..tablespoon light corn syrup
1-1/2 ...........teaspoons instant espresso powder

1.               Butter a 12- by 17-in. rimmed baking pan. Measure out vanilla and set aside.
2.              In a 2- to 3-qt. saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso powder until butter is melted and you no longer see sugar crystals. Increase heat to high and boil, stirring occasionally, until mixture reaches 300° on a candy thermometer, 4 to 5 minutes. Quickly remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.
3.             Flex pan to release toffee. If using for topping cake, finely chop enough to make 1 1/4 cups. Break remaining toffee into small chunks and reserve for garnish. Store in an airtight container at room temperature for up to 1 week.

Thanx ...Mamie  Marie Landrieu

Heart healthy
　

Dunked Dulce de Leche Doughnuts

                  TOTAL TIME: 1 HR .........SERVINGS: 10

Dulce de leche, a sweet, caramelized milk, flavors both these gluten-free doughnuts and their glaze.

Doughnuts :
 
1-1/2 ................cups all-purpose flour 2 ......................teaspoons baking powder
1/2 ...................teaspoon salt
2 ......................large eggs, at room temperature
6 ......................tablespoons unsalted butter, melted and cooled
3/4 ...................cup packed light brown sugar
1/4 ...................cup dulce de leche
1/2 ...................cup whole milk, at room temperature
2 ......................teaspoons pure vanilla extract
 Dulce de leche glaze:
3/4 ..................cup packed light brown sugar
6 .....................tablespoons unsalted butter, at room temperature
1/2 ..................teaspoon salt
1/4 ..................cup dulce de leche
1/4 ..................cup whole milk
1 .....................tablespoon light corn syrup or brown rice syrup
1 .....................teaspoon pure vanilla extract
1 .....................cup confectioners’ sugar, sifted
　
　

  MAKE THE DOUGHNUTS:
 1 .        Preheat the oven to 350º and spray two nonstick 6-cavity doughnut pans with cooking oil. In a large bowl, whisk the flour with the baking powder and salt.
In a medium bowl, whisk the eggs with the butter, brown sugar, dulce de leche, milk and vanilla until smooth; add to the flour mixture and whisk until combined.
2 .        Spoon the batter into 10 cavities of the prepared doughnut pans until about three-quarters full. Bake for about 16 minutes, until a toothpick inserted in the center of a doughnut comes out clean; let cool slightly.
 MEANWHILE, MAKE THE GLAZE:
1.         In a medium saucepan, melt the brown sugar with the butter and salt over moderate heat, stirring occasionally. Bring to a boil and stir in the dulce de leche, milk, corn syrup and vanilla. Boil for 3 minutes, stirring occasionally. Add the confectioners’ sugar and stir until combined.
2 .       Dunk each doughnut into the glaze, turning to coat completely. Transfer the glazed doughnuts to a wire rack set over a parchment paper–lined baking sheet and let set before serving.

Heart Healthy
　

Maxy's Pathway

We had to dig a pathway through the snow so Maxy could go for a pee. When he walks on top of the snow he falls through and we can't find him





Swedish Meatballs

              SERVINGS: Makes about 5 dozen meatballs
2................ slices white bread, crusts removed
1 ...............cup whole milk
2 ...............tablespoons unsalted butter
3 ...............tablespoons vegetable oil
1 ...............medium onion, minced
3/4 ............teaspoon ground cumin
1/4 ............teaspoon cayenne pepper
1 ...............pound ground pork
1 ...............pound ground beef
2 ...............teaspoons celery salt
1-1/2 ........teaspoons kosher salt
1 ...............large egg, lightly beaten
1............... cup heavy cream
                  Freshly ground black pepper

1 .        In a large bowl, soak the bread in the milk until very soft, 5 minutes. In a medium skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil until shimmering. Add the onion and cook over low heat, stirring, until softened, 5 minutes. Add the cumin and cayenne and cook until fragrant, 1 minute. Let cool.
2 .        Add the ground pork and beef to the soaked bread. Gently mix in the cooked onion, celery salt, kosher salt and beaten egg until thoroughly combined. Refrigerate until firm, about 30 minutes.
3 .        Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the remaining tablespoon of butter in the remaining 2 tablespoons of oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels.
4 .         Pour off the fat from the skillet, add the cream and scrape up any browned bits from the bottom of the pan. Simmer over moderately low heat until reduced by one-third, about 4 minutes. Season with salt and black pepper. Return the meatballs to the sauce and simmer for 2 minutes before serving.
Tip : 
You can always  make half the recipe  if your family is  small .
Make ahead:   The meatballs can be refrigerated overnight in their sauce
Heart healthy