Archive for September, 2009

I recently read some interesting facts about oils and the part they play in nutrition and heart health in our diet. Just thought I’d share because I was glad to have the info explained in simple terms….

How do you know which oil is the right one for you and your family’s health needs?

credit: Taras_Kalapun

credit: Taras_Kalapun

For the best heart health, you want an oil that’s high in unsaturated fat and low in saturated fat….canola, olive, corn, safflower or sunflower oils.

In addition to fat content, you also need to consider flavor.  When you don’t want the tast of oil to come through, go for canola – it’s a mild oil that’s great for baking and sauteing.  Olive oil can add a light and fruit flavor -(An added bonus – the monounsaturated fat in olive oil helps your body absorb more of the nutrients in veggies!) peanut oil, with its slightly nutty taste, is perfect for stir-frieds and Asian salads. Safflower, sunflower, soybean and corn oils give almost no flavor, and work well in baking, sauteing and in dressings.

If you’re counting calories, remember to use -whatever type of oil you choose – in moderation.  All oils, even light olive oil, have about 45 calories and 5 gr of fat per teaspoon.


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Today is Good Neighbor Day! Are you a “Good Neighbor”???

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Your love, GOD, is my song, and I’ll sing it!

Psalm 89:1 (The MESSAGE)

God’s love is not human. His love is not normal. His love sees your sin and loves you still.

Does he approve of your error? No. Do you need to repent? Yes. But do you repent for his sake or yours? Yours. His ego needs no apology. His love needs no bolstering.

And he could not love you more than he does right now.

From: Everyday Blessings

Copyright (J. Countryman, 2004)

Max Lucado

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This is a dish that I make often for just the two of us, and for company as well.  It is easy to prepare, and it disappears quickly too. Hmmmm – I think that’s a good sign that it makes for a yummy meal.




1 T. butter
1 – 4 oz. can diced green chilies
1/2 tsp. garlic powder
1 can cream of mushroom soup
1/2 cup sour cream
1-1/2 cup cooked cubed chicken
10-12 flour tortillas
1/4 cup milk

Preheat oven to 350. Lightly grease 9″ X 13″ baking dish.
In a saucepan over medium heat, melt butter & saute green chilies & garlic powder. (I prefer using an equal amount of salsa instead of the chilies). Add soup and sour cream – mix well.  Reserve half of sauce; set aside.  To remaining half of sauce, add chicken and 1/2 cup cheese.  Stir.  Fill tortillas and roll, place seam side down in baking dish.  In a small bowl, mix the remaining sauce with 1/4 cup milk.  Spoon over rolled tortillas and top with remaining cheese.  Bake 30-35 minutes or until cheese is bubbly.  Muy Bien!

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I made this next dish often for my own kids when they were growing up.  I’ve always been partial to mexican food, and this is a delicious & easy way to serve it at home.


1-1/2 – 2# ground beef
1 pkg. taco seasoning
1/2 cup water
1/2 cup sliced olives
1 – 8 ozs. can crescent rolls
2 cups crushed taco-flavored Doritos – (or your favorite kind)
1 cup sour cream
1 cup shredded cheese
2 large tomatoes, avocado slices, shredded lettuce

Brown meat; drain.  Stir in seasoning mix, water and olives – simmer 5 minutes.  Spread crescent rolls in 9″ X 13″ ungreased pan to form crust. Bake until just brown. Spoon meat on crust – spread sour cream over and cover with cheese & tomatoes. Sprinkle on chips.  Bake 15 more minutes.  Serve with lettuce & avocado (or fresh tomatoes if you prefer)Can be made ahead and kept in fridge for 24 hours before baking, but isn’t at its best when it’s leftover.

As my father – who once was a missionary in New Mexico – loves to say….HA CHAA CHAANYA!





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We have sooo much to be thankful for, don’t we???

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My dear mother was born on this date in 1923.  She entered the Gates of her Heavenly Home when she was only 64.  We miss her dearly, but are very grateful for the influence and godly example she so freely shared with us while she walked among us.  She loved to sew – and she let me spend time in the kitchen while she was busy at her machine.  Thus, I credit her with my love of being in the kitchen. Thank you Mom! *-*Grandma King I want to honor Mom today by sharing a couple of favorite recipes from her files.


(One that my siblings still request at family gatherings)

3/4 cup sugar
1 T. butter, softened
1/2 cup milk
1 cup all purpose flour
1/2 tsp. salt
1-1/2 Tb. baking cocoa
1 tsp. vanilla extract
1 tsp. baking powder

Mix by hand and pour into greased 9″ X 9″ square baking dish.
Sprinkle over top: 1/2 cup sugar and 1/2 cup chopped nuts
Mix 1/4 cup baking cocoa and 1/2 cup brown sugar together, then sprinkle over top.
Pour 1-1/4 cup boiling water over top and bake at 350 for 30-35 minutess or until center is set.
Serve upside down with whipped cream.

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The following cookie recipe is my favorite crunchy cookie. One of my fondest memories of mom is when she would spend a winter’s day in the kitchen baking several varieties of cookies. When we’d get home from school – the kitchen windows would all be fogged up and the kitchen counters and table, would be covered with the ‘fruits’ of her labors. We’d get to choose one (maybe two) cookies for an after-school snack and the rest would go in the freezer to be used for our school lunches and unexpected company. She made mostly crunchy cookies because my dad always loved dunking cookies in his coffee.




2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon, optional
1 cup shortening (margarine or Crisco)
2 eggs
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla extract
2 cups rolled oats
1 – 12 ozs. pkg. chocolate chips

Preheat oven to 350.  Combine dry ingredients; beat shortening, eggs, and sugars until smooth.  Blend in dry ingredients – add vanilla and oats – then chocolate chips.  Drop by teaspoonsful on ungreased cookie sheet and bake 12 – 14 minutes.

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This is a healthier substitute for a sweeter dessert and very delicious.  When grapes are on sale, this is the dish to make.  It’s a very attractive presentation for company also.

 gooey grapes


5 cups washed seedless grapes –

red, green, or a mixture

1 – 8 oz. pkg. cream cheese, softened

2 cups sour cream

1/3 cup white sugar

2 T. brown sugar

1/4 – 1/2 cup chopped/toasted pecans

Mix cream cheese until smooth – blend in sour cream and white sugar.  Stir in grapes to coat and pour into 2 qt. dish. Sprinkle brown sugar over top – then pecans.  Cover and refrigerate for atleast 2 hours before serving.


I am amazed at how well this keeps in the refrigerator – up to a week.  I use reduced-fat cream cheese and sour cream, and substitute Splenda for the white sugar. 

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