Monday, November 7th ~ Friday, November 11th
THANK A VETERAN THIS WEEK!
1 c. flour
1/3 c. white sugar
1/2 c. (1 stick) cold butter, cut into tablespoons
2 large eggs, lightly beaten
1/2 c. packed light brown sugar
1/3 c. flour
1/2 tsp. baking powder
1/2 tsp salt
1/2 tsp. vanilla extract
1 c. whole berry or jellied cranberry sauce
1/2 c. slivered almonds
Preheat oven to 350. Grease sides of an 8 inch square baking pan. For crust: in food processor, combine flour and white sugar. Add butter and pulse until evenly combined. Press mixture into baking pan; Bake for 35 minutes or until golden. Remove from oven to add topping. For topping: in a bowl; with electric mixer, beat eggs and brown sugar until light and fluffy. Beat in flour, baking powder, salt & vanilla. Stir in cranberry sauce and almonds. Pour topping over cooked shortbread bottom; return to oven for 40-45 minutes, until set and evenly browned on top. Let cool completely in pan on rack before cutting into 12 bars.
246 cal; 11g fat; 35g carb; 4g pro; 138mg sod.
Honey Mustard Pretzel Meatloaf
Break up 2 lb. (93 percent) lean ground beef in large bowl. Add 1/2 c. minced onions, 2 c. honey mustard and onion pretzel pieces crushed into crumbs; 2 eggs, 1 tsp. each garlic powder and onion powder; and 1/8 tsp. pepper. Mix well and form into a loaf. Place in slow cooker. Cover and cook 6-8 hours on LOW or 3-4 hours on HIGH.
340 cal; 16g fat; 165mg chol; 35g pro. 14g carb; 1g fiber, 590mg sod.
One-Pot Mashed Potatoes
8 sprigs fresh thyme
4 lb. Yukon gold potatoes, cut into 1” pieces
6 cloves garlic, peeled and smashed
3 c. heavy cream
1 1/2 c. whole milk
Kosher salt & pepper
1/4 c. (1/2 stick) unsalted butter, cut into small pieces
Tie thyme together with kitchen twin or thread. Place in a large pot along with potatoes and garlic. Add the cream and milk and bring to boil. Add 2 tsp. salt, reduce heat and simmer, stirring occasionally, until potatoes are very tender and falling apart, 20-25 minutes. Remove from heat; discard thyme stems. Using a sturdy spatula or wooden spoon, mash the potatoes until smooth. Add butter and 1/2 tsp. pepper and stir until just combined.
Makes 8 servings.
580 cal; 41g fat; 548mg sod; 9g pro; 46g carb; 3g fiber.
Relieve Stress by getting organized before the holidays
~Identify spaces in your home that are the most often-used during the holidays and tackle those areas first
~Commit to removing as many non-used items as possible.
~Create a plan to accommodate holiday gifts. How bulky are they going to be? How much storage space do you need?
~Think about how your spaces will function when the holidays arrive.
~Group like items together. I.E: keep baking supplies stored in a basket that you can remove from the pantry when it’s time to make your holiday cookies.
Halloween has passed and if all your Halloween treats are gone, you might want to check out this website for some "ST NICK" or "CHRISTMAS STOCKING STUFFER" ideas
Click on the link below to see how well you do...
SLOW COOKER TIPS:
~Don’t fill the slow cooker more than � full.
~Finish a stew or soup with a splash of vinegar or lemon juice. Adding an acid at the end brightens the flavor
~When making cakes or breads, place a paper towel across the top of the cooker before putting on the lid to keep condensation from dripping on the food.
CHARD: tender stems and glossy leaves with a slightly tart flavor makes it the “go-to” for salads. You can also slice the stems thin and cook as you would celery in a soup or stir fry.
KALE: the “it” green has a few family members worth knowing. Russian red is the most tender and milk; curly kale is great for salads; Heirloom Tuscan is the heartiest and best in long cooking soup or in pesto
COLLARDS: are related to kale, and members of the cabbage family that don’ form a head. Smaller leaves are the most tender and can be used raw in salads. Use large leaves as a wrap just as you would a tortilla.
SPINACH: lends itself to everything from smoothies to sandwiches