Sunday, July 23, 2017

Honey Pecan Sticky Rolls

This is a yummy recipe. You can also make homemade rolls with the roll dough.

Honey Pecan Sticky Rolls

For the rolls:

2 cups hot water
1/3 cup raw honey
1/3 cup butter softened
2 1⁄2 teaspoons salt
2/3 cup powdered milk
5-6 cups flour
1 egg
2 tablespoons Saf instant yeast
2⁄3 cup sugar
2 teaspoons cinnamon

for the filling:
1⁄4 cup butter, softened
3⁄4 cup honey
1 cup pecan halves

In a large bowl, combine first 5 ingredients along with 2 cups of flour and mix until smooth. Add egg and yeast and combine. Add 2 more cups of flour and then add additional flour, 1⁄2 cup at a time until dough pulls away from side of bowl or if kneading, until it no longer sticks to your hands and it feels smooth and satiny. Be careful not to add too much flour or the rolls will be heavy. Place dough in a greased bowl and lightly grease the top of the dough. Cover tightly with plastic wrap and let rise until triple in bulk.

Grease 2 muffin tins and at the bottom of each, place 1⁄2 teaspoon butter, 1⁄2 tablespoon honey, and 3 pecan halves.

Punch down dough and let rest for 5 minutes. Divide dough into 2 equal pieces and roll out in two rectangles. Spread with softened butter and sprinkle with cinnamon and sugar mixture (2/3 cup sugar, 2 teaspoons cinnamon, mixed together). Roll the long side of the dough up like a jelly roll and cut with string or knife into 1” slices. Place in prepared muffin tins and let rise until double in bulk. Bake at 375° for 20 minutes. Remove from oven and immediately turn out onto large platter.

Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.

For more information about Jennifer, check her Web site.  
Twitter
Goodreads


Sunday, July 16, 2017

Marinated Pork

Simple but good. When you're in a hurry.

Marinated pork.

1 Tbsp olive oil
1 Tbsp Lemon
1 Tbsp Worcestershire
1/2 tsp Paprika
 1/2 tsp thyme
1/2 tsp garlic
1.2 tsp onion,
1/2 tsp pepper
1/2 tsp sea salt

Mix together and then put in the pork and let stand while you do your side dishes. Then you can grill or bake, or whatever choice of cooking method you prefer.

I have a couple side dishes on the video. But it goes well with other things also.

Enjoy, pairs well with light red or a rose wine.

Sunday, July 2, 2017

Bodacious Bison Burgers

In honor of the 4th, I have decided to re-post my Bodacious Bison Burgers!


It's grilling season, and though these are not grilled, you can grill them instead of cook them on the stove.

Bison Burgers
1 lb. Ground Bison
1/8 cp. Chopped shallot
1/8 cp. Chopped mushroom
1/8 cp. Chopped Jalapeno
2 - 3 cloves garlic chopped
1 sliced tomato
1/4 lb. sliced white cheddar cheese
lettuce
Salt, pepper, and crushed pepper to taste

Mix the ground bison together with some of the chopped garlic and spices to taste. Make in to 6 thin patties. In three of the patties make a little 'bowl' to put in the chopped filling--shallots, mushrooms, garlic, and jalapenos. Once filled place another patty on top of each. You can then grill on a BBQ or on the stove in a frying pan. Brown bottom half of the bun, place the burger on it, top with cheese and melt*, while melting the cheese brown the top of the bun. Garnish with a tomato and lettuce and serve with chips or homemade fries.

*If you're grilling you can melt the cheese on the burgers a few minutes before removing them from the grill.
ENJOY

Sunday, June 25, 2017

Aunt Bitsy’s Oatmeal Chocolate Chip Cookies

Jennifer says "This is my favorite cookie recipe. I make this often for parties, events, and sick neighbors. I put in chocolate chips but skip the raisins and nuts. It is delicious either way."

Aunt Bitsy’s Oatmeal Chocolate Chip Cookies
2 cups packed brown sugar
2 cups white sugar
2 cups butter, softened
4 eggs
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
4 cups flour
5 cups oatmeal, quick or regular
2 cups chocolate chips
2 cups raisins (optional)
2 cups chopped walnuts or pecans (optional)

Cream together brown sugar, white sugar, and butter. Add eggs and beat well. Add salt, baking powder, baking soda, and vanilla. Mix well. Add flour and oatmeal. Mix in chocolate chips (and raisins and nuts, if desired). Mold dough into golf-ball size balls and place on ungreased cookie sheet 2 inches apart. Bake at 375 degrees for 8-10 minutes—less time if you like them soft.

This recipe makes about 4 dozen cookies, but I figure if you’re going to go to the trouble of making cookies, you might as well REALLY make cookies. You can halve it if you don’t want so many.

Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.

For more information about Jennifer, check her Web site.  
Twitter
Goodreads

Sunday, June 11, 2017

Slow Cooker Chicken Chile Verde


Slow Cooker Chicken Chile Verde, Serves 4
1 bunch Cilantro, organic
6 Garlic cloves
2 Jalapenos
2 tblp Lime juice - 2 limes for garnish
2 tsp Oregano, dried
4 Poblano or Anaheim peppers roasted
2 lbs Tomatillos husked (remove paper skins and wash)
1 Yellow onion, large
1 32 oz can of Green Chile Enchilada Sauce
1 tsp Black pepper
1/4 tsp Salt or to taste
Nuts & Seeds
2 tsp Cumin, ground
20 oz Just bare boneless skinless chicken thighs Trimmed.

Cube chicken and brown (do not cook until done) pour juice and meat into crock pot. Cut Tomatillos into quarter or smaller wedges and cook until very tender in pan and then mash like potatoes. When nice and mushy add to crock pot.

Add the rest of the ingredients and stir. Cover and cook on high for 3 1/2 hours or low for 7 hours. Serve over rice and/or tortillas with a side of black beans. Enjoy!
On the video I had tripled this recipe to accommodate a family crowd.

Sunday, May 28, 2017

Halibut, Rice, and Brussels Sprouts


Halibut
1/2 lb Halibut, fillet
1 tsp Dill, dried
3 cloves Garlic
1/4 cup Lemon juice, freshly squeezed
1/2 tsp Black pepper, ground
1 tsp Paprika, smoked
1/2 tsp Sea salt
1 1/2 tbsp Olive oil
1/2 tsp Red paper flakes
Bake at 350 degrees for 20 minutes.

Jasmine Brown Rice
2 cups water
pinch of salt and a dash of olive oil in the water.
Bring to boil and add 1 cup rice. Bring to boil again and then simmer for 30 to 35 minutes.
Sauté 1/4 cup chopped mushrooms, 1/4 cup chopped onions, two chopped garlic cloves. Once tender add to simmering rice.
Add 1 tbsp. chopped fresh basil to simmering rice.

Balsamic Brussels Sprouts
1/2 lb Brussels sprouts
1/4 Red onion
1 tbsp Balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp Ground mustard
1/2 tsp Black pepper
3/4 tsp Sea salt
1 tbsp Olive oil
Bake at 425 degrees for 30 minutes

Serve with wheat rolls and pairs well with rose wine.
Enjoy!

Sunday, May 21, 2017

Amish Series - Honey Whole Wheat Bread

Honey Whole Wheat Bread

2 ½ cup hot tap water
½ tablespoon salt
1 tablespoon gluten flour
2 tablespoons vegetable or canola oil
½ cup honey
5 cups fresh-ground whole wheat flour (During the kneading process, you may need to add up to one additional cup depending on the consistency of your dough) 1 tablespoon Saf instant yeast

In a large bowl or bread mixer, add water, salt, gluten, oil, honey, and 2 ½ cups flour. Mix until combined and then add the yeast.

If kneading with a mixer: With the mixer running, add the remaining flour just until the dough comes away from the sides of the bowl, being careful not to add too much flour. Let machine knead an additional 6 minutes.

If kneading by hand: Add 2 cups of flour, combine in the bowl, and turn out onto floured surface. Continue to knead in extra flour until it no longer sticks to your hands and is soft and satiny. Be careful not to add too much flour. Form the dough into a ball and put back into the bowl.

Let dough rise 10–15 minutes in the bowl. With oil on your hands, divide dough into 3 equal pieces, shape into loaves, and place each in a medium-sized loaf pan. Let rise again for 10–15 minutes, and bake at 350° for 30 minutes. Remove from oven and turn pans onto their sides and rest for 10 minutes. Turn bread out of pans.

This is a good all purpose dough for rolls or hamburger buns, etc. Makes 3 medium or 2 large loaves.

Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.

For more information about Jennifer, check her Web site.  
Twitter
Goodreads

Monday, May 8, 2017

Baked Chicken Thighs

Easy and fast!


Baked Chicken Thighs - 3-4 services
3-4 Trimmed Thighs
3-4 Strips bacon
3-4 roasted Chili peppers
Shredded Mexican Cheese - to taste.
Pico de gallo/Salsa - Chopped Jalapeno's, onions, tomatoes (remove seeds), garlic mixed with lemon juice and cilantro. Chop as small as possible.

Pre-heat oven to 400 degrees. Spray baking dish with non-sticking spray. Trim the thighs, wrap them in one to two strips of bacon to cover, next wrap them in roasted peppers. Cover with homemade Pico and then cover with shredded cheese. Back for 30 to 40 minutes until tender. Serve with rice and garlic bread.
Enjoy!

Monday, May 1, 2017

Pan-Seared Cod with white wine tomato basil sauce

Pan-Seared Cod in White Wine Tomato Basil Sauce

For the White Wine Tomato Basil Sauce: serves 2
1 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves garlic, finely minced
1/2 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
2 Tbsp cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste)
For the Cod:
1 tablespoons olive oil
1 pounds fresh cod, cut into 2 fillets
Salt and pepper
Instructions
Preheat oven to 375 degrees (F)
For the White Wine Tomato Basil Sauce:
Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cod:
Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.
Pour the white wine tomato basil sauce over the cod and serve at once.

Enjoy, serve with salad and rolls

Monday, April 24, 2017

Amish Series - Sweet Cornbread Muffins


Sweet Cornbread Muffins
Ingredients

½ cup cornmeal
1 ½ cups flour
2/3 cup sugar
1 Tbs baking powder
½ teaspoon salt
1/3 cup vegetable oil
3 Tbs. melted butter
1 Tbs. honey
2 eggs, beaten
1 ¼ cups milk

Directions:
Preheat oven to 350 degrees.
Spray muffin tins with nonstick cooking spray.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix together the oil, melted butter, honey, eggs, and milk.
Add milk mixture to dry ingredients and stir just until combined.
Fill muffin tins 2/3 full with batter.
Bake for 17 minutes or until edges of muffins are golden brown.
Makes 18 muffins


Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of 
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten. 
For more information about Jennifer, check her Web site.  
Twitter
Goodreads

Sunday, April 9, 2017

Light Vodka Penne Pasta

Low cal (or as low as you can get with a creme sauce) Vodka Penne Pasta

75 ml, Vodka
1.25 cup, Cream of Mushroom Soup Natural Flavor
0.50 tablespoon, Oil - Olive
5 oz cooked, Kroger Hot Italian Ground Sausage
12 oz, reduced calorie penne rigate
2 medium whole, Fresh Tomato
0.25 cup, sliced, Peppers, jalapeno, raw
0.25 cup, chopped, Onions, raw

Pairs well with a white wine. Either a Presecco or a Riesling.
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 437
% Daily Value *
Total Fat 13 g19 %
Saturated Fat 3 g14 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 28 mg9 %
Sodium 677 mg28 %
Potassium 683 mg20 %
Total Carbohydrate 74 g25 %
Dietary Fiber 21 g85 %
Sugars 6 g
Protein 18 g36 %
Vitamin A14 %
Vitamin C27 %
Calcium8 %
Iron18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Monday, March 27, 2017

Amish Series - Yummasetti

Yummasetti is a very traditional Amish dish, and it’s easy to see why the Amish love it. It is delicious! Think macaroni and cheese on steroids.

Yummasetti
6 or 7 slices white bread (I used leftover hamburger buns)
1/8 to 1/4 cup butter to spread, 1/4 cup butter to toss
1 1/2 pounds ground beef
1 small onion, diced
1/2 teaspoon salt
1 (12-ounce) package noodles, cooked and drained (I used elbow macaroni. They are best if cooked al dente.)
1 cup fresh or frozen peas
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 (10 3/4-ounce) can condensed cream of chicken soup
1 1/2 soup cans of water
1/2 cup sour cream
1 cup cheddar cheese, shredded

Spread butter on the bread slices and toast bread under a broiler until golden brown. Cut into small cubes. Melt the remaining ¼ cup butter in a medium bowl and toss in the bread cubes until they are well coated. Set aside.

Sprinkle the ground beef with salt and fry the ground beef and onion in a skillet over medium heat for about 15 minutes until browned.

Preheat the oven to 350 degrees.
Butter a 2-quart casserole dish. Layer the noodles, ground beef and onion, and peas in the dish. In a small bowl, combine the two soups with the water. Mix well. Pour the soup mixture evenly over the layers. Drop the sour cream by teaspoonfuls evenly over the mixture.

Sprinkle the bread cubes on top. Cover with foil and bake for 45 minutes. Remove the foil and sprinkle with the cheese. Return to the oven and bake uncovered for 10 minutes. Serve hot.
Serves 4-6

Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.

For more information about Jennifer, check her Web site.  
Twitter
Goodreads

Sunday, March 12, 2017

Baked Spicy Chicken Tacos

Welcome, I made this recipe for a Papa and Nana night so it's good for a crowd.

Easy Oven Baked Spicy Chicken Tacos
1 tablespoon of olive oil.
2 1/2 cups cooked chicken, shredded.
1 (1 ounce) packed Hot & Spicy Taco Seasoning.
1 Onion diced.
4 Roma Tomatoes diced (3 cups).
1/2 cup Jalapenos (optional)
20 Stand and stuff taco shells.
1 (16 ounce) Refried Beans (lowfat)
8 oz Mexican Blend Cheese, Shredded low fat.

Toppings such as jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce or whatever you love.

Preheat oven to 400F. Spray baking dish with nonstick spray and set aside. Over olive oil on medium heat add onion until translucent. Stir in Chicken, seasoning, tomatoes, and everything but beans and cheese and simmer for 5-8 minutes.

Arrange shells in pan and line the bottoms with refried beans. Then add the rest of the mixture and generously top with cheese.

Bake for 12-14 minutes or until cheese is fully melted.

Top with sour cream, salsa or however you want and ENJOY!

Monday, March 6, 2017

RE-POST - Irish month Dinner

Two recipes today. Traditional Irish Sheppard's pie with an spicy twist. And also Boxty's with Bacon and Scallions.

Sheppard's Pie.
This really is two recipes in one. For the Christmas party I made two cake pans, one mild for the kids and one spicy for the adults. So in the recipe anything marked as optional is what went into the spicy pan. The amounts depend on how much you are making. AND also, some people like more veggies and some people want it more meaty. So take the ingredients and measure to your taste. Also, the meat can be anything ground from beef, sausage, bison, to lamb.
Ground Beef
Ground Sausage - spicy (optional)
Cook together and crumble into small pieces with spatula.
Roasted Peppers pealed and chopped (optional)
Chili powder (optional)
Carrots - sliced.
Onions - chopped.
Garlic - chopped.
Peas - frozen.
Corn - frozen.
Chicken or beef broth
Guinness Extra stout (Optional in place of broth)
Splash of red wine (optional)
Salt and Pepper to taste.
Potatoes cute into cubes boiled and mashed. Add cream, ranch dressing (optional), butter, and white cheddar (Dubliner optional)
Mix the veggies and meat together, spread into a pan and then spoon the potatoes over the top and smooth until it's even. Sprinkle some of the cheese on top and bake at 400 for 20 - 30 minutes.

Boxty with Bacon and Shallots.
2-3 potatoes skinned, cut into cubes and boiled for mashed potatoes. Add butter and cream to make them creamy. Put into a bowl and set aside.
3-4 strips bacon, cook while potatoes are cooking. Once done, let cool and then crumble into small pieces. Add to the bowl.
2-3 Yukon potatoes skinned (less waxy) then shred onto a clean towel. Once done, wrap in the towel and squeeze all the extra moisture out. Add to the bowl.
Scallions or green onions - 1 to 2 bunches. Cut and chop all of white and part of the light green. Add to the bowl
Add a bit of butter and cream to the bowl and mix thoroughly. Roll into balls about 2 inches in diameter and then mash into a round patty. Heat oil and fry for two to three minutes until done, or bake in the oven at 350 degrees until cooked through--about 30 to 40 minutes. Then broil to crisp on each side.

Monday, February 27, 2017

Amish Series - Honey Whole Wheat Pancakes

In Like a Bee to Honey, the third book in the Honeybee Sisters, Rose Christner, the youngest of the Honeybee sisters, is timid and cautious, but she’s not shy in the kitchen.

One of Rose’s favorite recipes is Honey Whole Wheat Pancakes, which she makes for Josiah Yoder and his energetic nephews in Like a Bee to Honey. This pancake recipe appears at the back of Like a Bee to Honey. It is my favorite breakfast recipe. You grind the wheat right in your blender for the freshest ground wheat ever!


Honey Whole Wheat Pancakes
Ingredients:
1 ½ cups buttermilk
1 cup whole-wheat kernels
3 tablespoons cornmeal
2 eggs
1 tablespoon honey
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon Rumford baking powder (This brand makes a difference. Without it, add another tablespoon of cornmeal.)

Step 1: Have a hot griddle greased and ready.
Step 2: Put the buttermilk in the blender and turn the blender to the highest speed. Slowly pour the whole-wheat kernels into the blender. It will sound like popcorn popping. Blend until the popping sound is gone. Add cornmeal, eggs, honey, and salt.
Step 3: After mixing well, add baking soda and baking powder and blend for 20 seconds. The batter will rise fast! Pour dollops of batter onto hot griddle and brown on both sides.
Serves 4

Like a Bee to Honey
Ever since a traumatic childhood experience, Rose Christner has always been on the timid side, much happier quilting and painting than attending gatherings with the rest of die youngie. Josiah Yoder is enchanted by Rose’s gentle ways and loving heart and knows he’ll have to sort of grow on her if he ever hopes to win her affection without frightening her away. But when an disgruntled stranger bullies Rose, Josiah can’t be subtle anymore. Will skittish Rose open her heart to new possibilities, or will she forever shy away? Will Aunt Bitsy send her cats to obedience school?

Amazon

Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten. 



For more information about Jennifer, check her Web site.  
Twitter
Goodreads

Sunday, February 19, 2017

Quick Chicken Curry

Yummy and low calorie Quick Chicken Curry!

2 teaspoons extra-virgin olive oil
1 Small onion chopped
2 cloves garlic minced
2 teaspoons curry powder
4 Roma Fresh Tomatoes
1 Jalapeno's chopped - optional
3/4 cup plain Greek yogurt Non fat
1/2 cup milk 2% (you can use skim
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper optional
1 1/2 cups cooked chicken chopped (you can use leftover)

Serves 4 people
Instructions
1. Heat olive oil in a large skillet over medium heat
2. Add onion and saute for 4-5 minutes, until softened. Add garlic and saute another 30 seconds.
3. Stir in curry powder, diced tomatoes, Greek yogurt and milk. Season with salt, pepper and cayenne, if using.
4. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
5. Stir in chicken until warmed through, 1-2 minutes
6 Serve hot with fresh chopped parsley or cilantro and chopped peanuts. Serve over rice or noodles and it pairs well with a white bubbly wine.
Enjoy!
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 185
% Daily Value *
Total Fat 5 g8 %
Saturated Fat 1 g6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 45 mg15 %
Sodium 499 mg21 %
Potassium 620 mg18 %
Total Carbohydrate 12 g4 %
Dietary Fiber 2 g9 %
Sugars 8 g
Protein 24 g47 %
Vitamin A24 %
Vitamin C37 %
Calcium19 %
Iron7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.