To My Child

Here are three poems that Kirk's mom copied for each of her boys. The author is unknown. Feel free to reprint them for your own children.

To the First Born,

I've always loved you best because you were the first miracle. You were the genesis of a marriage, the fulfillment of young love, the promise of our infinity. You were new, had unused grandparents, and have more clothes than a Ken doll. You were the "original" model for unsure parents trying to work out the bugs. You got the strained lamb, open pins and three hour naps. 

You sustained us during the hamburger years. The first apartment furnished in early poverty, the TV set we paid on for 36 months. You instilled in us a sense of humor that security and maturity could never give. You were the beginning.

To the Middle Child,

I've always loved you the best because you drew a tough spot in the family and it made you stronger for it. You cried less, had more patience, wore faded clothes, and never in your life did anything "first." But it only made you more special. You were the one we relaxed with, who helped us realize a dog could kiss you and you wouldn't get sick. 

And you helped us understand the world wouldn't collapse if you went to bed with dirty feet. You were the child of our busy, ambitious years. Without you, we never could have survived the location  changes, the new house couldn't afford, and the tedium and routine that is marriage. You squared our shoulders and restored our vision. You were the continuance.

To the Baby,

I've always loved you the best because endings are generally sad and you are such a joy. You readily accepted then milk-stained bibs, the lower bunk, the cracked baseball bat. The baby book, barren except for a receipt for graham cracker crust that someone had jammed between the pages. 

You are the one we held onto so tightly, for you are the link with the past that gives us reason for tomorrow. You darken our hair, quicken our steps, square our shoulders, and lighten our hearts. And even when your hairline takes on the shape of Lake Erie and your own children tower over you, you will still be "The Baby." You were the culmination.

Grilled Catfish

Mix 1/4 cup low sodium soy sauce with 1-2 Tablespoons lime juice and 1 Tablespoon olive oil. Pour into a shallow pan about 7 x 9 inches.

Add two fish fillets to the marinade. Turn fish to cover with the marinade. Let sit in the refrigerator 1-2 hours (or however long you have before dinner).

Heat the grill to 300-400 degrees. (Or heat a skillet over medium high heat and add a tablespoon olive oil once the pan is hot.) Add the fillets to the fire and cook 5-7 minutes on each side, until fish is flakey. Do not overcook.

Serve with salsa (see post from March 7, 2011), avocado, and lime. A side of rice goes nicely with this dish.

Yield: 2 catfish fillets

Stir-Fried Chicken

If you're in a hurry, cook the chicken the night before until it's almost done. Cut it into bite-size pieces, place it into a plastic bag, and refrigerate overnight. Also cut up your veggies the night before and refrigerate overnight.

2 whole chicken breasts, skinned, boned and pounded thin

For the marinade:
1/4 cup sherry or sweet vermouth
2-3 tablespoons soy sauce
1/2 teaspoon sugar
dash of ground ginger (or 1/4 teaspoon minced ginger)
dash of garlic powder (or 2 cloves minced garlic)
dash or two of dry mustard

3 tablespoons vegetable oil
1 pound sliced mushrooms
1 6-ounce package Chinese pea pods thawed and drained
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
2 scallions diagonally cut
1 cup chicken broth (or water)
2 tablespoons cornstarch

hot cooked rice or quinoa

Cut chicken breasts into bite-size pieces and set aside. Combine next six ingredients, stirring well. Add chicken. Cover and refrigerate 1 hour. (If you're short on time, eliminate that step.) Drain chicken, reserving marinade.

Pour oil around the top of preheated wok or skillet, coating the sides. Allow to heat at medium high (325 degrees) for 2 minutes. Add chicken and stir-fry 2-3 minutes. Remove chicken from wok or skillet and set aside. Add vegetables and stir-fry two minutes.

Combine chicken broth, reserved marinade, and cornstarch. Stir well. Pour over vegetables. Cook, stirring constantly, until slightly thickened. Return chicken to wok or skillet. Stir well. Serve over rice.

Yield: 4 servings

Blueberry Muffins

These muffins are a big hit with our family. You may need to make two batches because they go fast!


8 ounces vanilla yogurt or sour cream
one egg (or 1/4 cup water)
1/4 cup orange juice
2 tablespoons canola or vegetable oil
1 teaspoon vanilla flavoring
2 cups all-purpose flour 
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries


Preheat the oven to 400 degrees. Mix 8 ounces vanilla yogurt or sour cream with one egg (if you omit the egg, add 1/4 cup water), 1/4 cup orange juice, two tablespoons canola or vegetable oil, and one teaspoon vanilla flavoring. Mix well.

In another bowl, combine 2 cups all-purpose flour with 1/3 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix well. Make a well in the center. Add wet ingredients and stir just until moist. Gently fold in one cup fresh or frozen blueberries.

Spoon batter evenly into 12 muffin tins sprayed with cooking spray. Sprinkle sugar generously on top of each muffin. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Let sit five minutes. Use a knife to loosen muffins from sides of pan. Remove from pans and cool on wire rack. 

Yield: one dozen muffins.

Fun Bunny Cake

This cute bunny was created by my 13-year-old daughter. It tastes as good as it looks!

Prepare one cake recipe according to package directions (or use the cupcake recipe from the February 12 post) but add 1/2 cup chocolate chips, and cook the batter in two 9-inch round pans for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. Remove cakes from pans.

Frost one cake with white frosting to form the face.

Cut the other cake to make two ears and one bow tie. (If the tie breaks in half, you can stick it back together with frosting.) Place the ears and tie as shown. Frost all the pieces. You can use any color for the tie. Decorate the ears with pink frosting in the center. Pipe whiskers, nose, and mouth. Add two candies for eyes (or pipe with frosting).

Macaroni Salad

Here's a refreshing salad to welcome in the warmer weather of May. The pasta also stores well in a lunchbox when packed in a chilled container.

2 cups uncooked elbow macaroni
1-2 tablespoons olive oil
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced olives
1 Tablespoon chopped onion (red or green)
1/2 cup frozen English peas, thawed
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper

Cook pasta according to package directions (7-8 minutes in boiling water). Drain. Toss pasta with olive oil in a large bowl. Add olives, onion, peas, peppers, and stir. Add mayonnaise, salt, and pepper. Stir well. Refrigerate for one hour.

Yield: 8 servings

Gluten Free Peanut Butter Cookies

Thanks to my friend Audrey Smith for this yummy flourless cookie recipe.

Beat one egg. Add 1 cup brown sugar and mix well. Stir in 1 cup peanut butter (crunchy or smooth). Add 1 teaspoon baking soda and mix well. Stir in 1/2 cup chocolate chips.

Bake at 350 degrees for 7-10 minutes, until edges begin to turn brown. Cool five minutes. Remove carefully to wire racks. These cookies are fragile but very yummy.

Salsa for Fish

Chop three tomatoes, 1 yellow pepper, and 1/2 sweet red pepper. Add 4 cloves garlic, 2 Tablespoons chopped fresh cilantro, 1 Tablespoon capers, 2 Tablespoons chopped fresh basil, 1 teaspoon salt, 3 slices jalapeño pepper, 1/2 shallot, and 2 Tablespoons chopped red onion. Add 3 Tablespoons red wine vinegar. Chill one hour.

Cook fish fillet 5 minutes on the first side. Turn, add salt and pepper to taste, and cook an additional 5 minutes or until fish becomes flaky.

Serve fish over rice with salsa on the top and 3 Tablespoons on the side.

Yield: 5 servings

Note: Add more jalapeños for spicier salsa.

Chicken Fettuccini Alfredo

Brown 3/4 pound chicken with salt and pepper to taste. Cook until almost done. Set aside.

Boil 8-10 ounces of fettuccini noodles according to package directions (boil about 9 minutes). Place cooked pasta in a strainer and keep the water hot. Place the strainer of fettuccini above the water to keep warm (but not immersed).

Melt 1 Tablespoon butter or margarine in skillet. Add 1 Tablespoon flour, and mix well, stirring for one minute. Add 1 1/3 cups milk and two cloves minced garlic, and stir for 2 minutes, until mixture is bubbly. Add 2 Tablespoons creamed cheese and stir 7 minutes, until mixed well. Add 1 cup shredded Parmesan and stir until mixed well. Add chicken and stir well. Place pasta on a plate and top with chicken mixture. Sprinkle fresh parsley and ground pepper on top.

Hint: If the pasta cools down or begins to clump together, use the strainer to dip it back into the hot water very briefly. Remove from hot water before serving.

Yield: 4-6 servings

Soft Turkey Tacos

Brown one pound ground turkey (or pieces of chicken) in a skillet. Add 1 Tablespoon chopped onion and one Tablespoon basil or taco seasoning.

In a small skillet, heat one corn tortilla, turning often, until hot but still soft.

Remove from heat. Add 2 Tablespoons turkey mixture to the center of the tortilla. Add chopped olives, onion, chopped chiles, lettuce, tomato, sour cream (optional), salsa, and shredded cheddar cheese to taste.

Yield: 4-6 servings

Sausage Stuffing

Brown 1/2 to 1 pound sausage (sweet or spicy, depending on your preference) in a large skillet. Remove sausage from skillet and add one stick butter or margarine. Add 1/4 cup chopped onion, 1/4 cup celery, and 1/4 cup chopped red or yellow sweet peppers. Add two bags stuffing mix and follow the package directions for the amount of water or broth to add. (See below for an easy vegetable broth.) Mix in stuffing. Place in a 9 x 13-inch baking dish. Cook at 350 degrees for 30 minutes.

Yield: 10-12 servings


Vegetable Broth
For your own vegetable broth, wash an onion. Cut in slices, adding the onion pieces with skin to 2-4 cups water. Cut up the remaining onion for use in the stuffing. If you have carrot and/or celery tops, wash them and add to the liquid. Also add two bay leaves. (The skin from the onion helps give the broth a deeper color.) Bring to a boil, reduce heat, and simmer 20-30 minutes. Remove bay leaves and toss. Strain remaining broth and save for use in the stuffing or for gravy.

Table Prayers

In his hand are the depths of the earth,
And the mountain peaks belong to him.
The sea is is, for he made it,
And his hands formed the dry land.
Come, let us bow down in worship,
Let us kneel before the Lord our Maker.


—Psalm 95:4-6


God is great, 
God is good.
Let us thank Him for our food.
Amen.

Quick & Easy Cream Scones

Mix together until well blended:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar

With a pastry blender, cut in 1/3 cup butter to the flour mixture until mixture is crumbly.

Add 1 cup whipping cream to flour mixture, stirring just until moistened.

Turn dough out onto a lightly floured surface and knead 5 or 6 times.
Divide dough into two halves. Shape each half into a circle, and roll
to at least 1/2-inch thickness. Sprinkle with sugar. Cut each circle
into 6-8 triangles and place on a lightly greased cookie sheet about 1/2 inch apart.

Bake at 375 degrees for 10 minutes (convection oven) or 15 minutes
regular oven or until just golden. Do not overcook.

Makes 12-16 scones.

These scones can be frozen and reheated in a toaster oven.

Idea: Place 6 scones on a foil-covered cardboard cake circle. Cover with colored cellophane and tie with a bow for a fun gift.

Golf Course Cupcakes

My daughter made this cupcake golf course for her dad's birthday. The idea is from the book "What's New, Cupcake?"

Here's a yummy vanilla cupcake recipe. The golf ball is a small round mint dipped  in corn syrup and then rolled in white nonpariels.

Preheat the oven to 350 degrees.

Line muffin tins with muffin papers.

Mix 1 cup butter until smooth and creamy. Add 2 cups sugar. Mix well. Add 4 eggs, mixing well after each egg.

In a separate bowl, combine 3 cups cake flour or all-purpose flour with 1/2 teaspoon salt and 3 teaspoons baking powder. Add to the batter a little at a time, alternating the four mixture with 1 cup milk, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla flavoring.

Pour batter into paper muffin liners. Bake for 15 minutes (20 minutes in a non-convection oven). Remove from pans to cool. Frost. The golf green is made by dipping the frosted cupcake in green sugar. The rough is made with green frosting piped with a pastry bag. The sand is made by dipping the frosted cupcake in crushed vanilla wafer cookies. (Place the vanilla cookies in a sealable plastic bag and crush with a rolling pin.) The hole is an upside-down chocolate kiss. We placed the cupcakes on green cardboard to add to the golf course design.

Yield: 24 cupcakes

Easy Mac and Cheese

Cook one 10-ounce package elbow macaroni according to package directions. Boil in water with no salt or fat for 9-12 minutes, until al dente.

Preheat the oven to 350 degrees.

While the pasta cooks, shred 1 1/2 cups (6 ounces) sharp Cheddar cheese.

Melt 2 Tablespoons butter or margarine in a heavy pan over low heat. Add 2 Tablepoons all-purpose flour, stirring well. Cook one minute, stirring constantly. Gradually add 2 cups milk. Cook over medium heat until thick and bubbly, stirring until thickened and bubbling.

Stir in 1/2 teaspoon salt (optional) and cheese, stirring until the cheese melts. Gradually stir about 1/4 of the hot mixture into 1 egg, beaten well. Add the egg mixture to the remaining hot mixture, stirring constantly.

Stir cheese sauce into the pasta. Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with 1/2 cup additional Cheddar cheese and 1/4 teaspoon paprika.

Bake at 350 for 20 minutes. Serve warm.

Yield: 4-6 servings.

Mealtime Prayers

Family Prayer

Lord, bless this food to our use
And us to Thy loving service.
In Jesus' name we pray, amen.

Psalm 5:1-4

Give ear to my words, O LORD, consider my meditation.
Hearken unto the voice of my cry, 
My King, and my God:
For unto thee will I pray.
My voice shalt thou hear in the morning, 
O LORD; in the morning 
Will I direct my prayer unto thee, 
And will look up.

Double-Crust Pie Pastry

This pastry recipe makes enough crust for a 9-inch pot pie or an apple pie or cherry pie with lattice crust. You can also use this recipe to make two 9-inch pie crusts when you don't need a crust on top (such as for key lime pie or pecan pie or apple pie with a crumb topping). All of these pies pictured were made using this crust recipe and doubling it. (Pecan is on top, cherry in the middle and apple with a crumb topping is on the bottom. Pie recipes will follow on a future post.)

Mix 2 1/2 cups all-purpose flour with 1 teaspoon salt. Use a pastry blender to cut in 3/4 cup shortening. Do not use butter. (Crisco with trans fat works best for a flakier crust.) Sprinkle 5 to 6 Tablespoons milk over the dough and stir with a fork. I prefer to add 2 Tablespoons of milk at a time and then stir until the dough is moistened and begins to hold together. Form into two balls. Roll out on a floured surface. Line the pie pan with the crust. Sprinkle with sugar (leave out the sugar if you're making a pot pie).

If you want a lattice look for the top crust, roll the crust into a rectangle (or oval). Use a scalloped pastry cutter to cut long strips of pastry. After filling the crust with fruit, layer 4-5 strips on top, across the pie pan. Layer 4-5 more strips perpendicular to the first ones. Pinch the rim of the crust or, for a different look, use a fork to press the rim of the crust.

Bake your pie as directed. Cover the pie crust edges with strips of foil after 20-30 minutes. The foil will keep the crust edges from burning.

Sloppy Joes

Here's a quick and easy recipe that tastes great and can be prepared in just 15-20 minutes. On a chilly evening, these warm sandwiches are big hit!

Brown 1/2 to 1 pound ground turkey (or ground beef) in a skillet over medium heat. Add 1/4 to 1/2 cup chopped sweet peppers (red, orange, yellow, green, or any combination) while meat is browning. Stir in 1/4 cup chopped onion or 2 Tablespoons dried chopped onion. Cook, stirring, until meat is browned.

Add 1/2 cup ketchup, and stir until mixed well. Remove from heat and spoon mixture onto hamburger buns (or hot dog buns) or dinner rolls cut in half. Toast the buns, if you wish. Serve with fruit or veggie sticks.

Yield: 4-6 servings

Chocolate Layer Bars

These yummy bars are rich and full of chocolate—delicious.

Preheat the oven to 350 degrees.

Melt one stick butter and spread it to cover the bottom of a 9" x 13" pan. Cover the butter with a layer of chocolate brownie mix (do not mix). Add 1 cup chocolate chips, 1 cup butterscotch chips, and 1 cup white chocolate chips. Top with one cup shredded coconut and 1/2 cup chopped pecans or walnuts. (Omit coconut or nuts if you have family members who don't like them.) Drizzle one can sweetened condensed milk over the top.

Cook for 20 minutes or until sides are bubbly. Cool in pan 10-15 minutes. Cut into squares and serve.

Yield: 24 bars

Crock Pot Ribs

This is an easy recipe that can cook all day, while I'm busy with other projects or off at work.

Salt and pepper 2 1/2 pounds of country style ribs (with or without bones). Brown the ribs in a skillet over medium heat. Brown 3-5 minutes per side, turning to brown evenly. Do not cook through. This portion can be done the night before. The ribs can be refrigerated overnight.

Place browned ribs in a crock pot. Add a 22-ounce bottle of barbecue sauce of your choice. You can also use 24 ounces crushed or diced no-salt tomatoes with 1/2 cup red wine vinegar (or apple cider vinegar). Add 1/4 cup chopped onion or 2 Tablespoons dried onion to the crock pot. Add water to cover (or almost cover) the ribs.

Turn crock pot to low and let cook all day (or 8 hours). You can also cook the ribs on high for 4 hours. Ribs should be ready to fall apart when removed from the pot. Remove from crock pot and serve with brown rice. Spoon the sauce over both the ribs and the rice.

Yield: 4 servings

Pasta Primavera

Cook a 12-ounce package of fettuccine or thin spaghetti in boiling water according to package directions. Place cooked pasta in a strainer over the pot of boiling water. When you're ready to serve it, simply dip it quickly back into the water to reheat. This works especially great when your family is ready for seconds and the pasta has been sitting for awhile.

Place 1/4 cup red wine and 1/4 cup red wine vinegar in a large skillet and bring to a boil. Chop 1/4 cup onion and 1/2 cup sweet red pepper, 1/2 cup green or orange pepper, 1 cup sliced mushrooms, and 1 cup broccoli florets or zucchini or yellow squash (or some of each). Also cut 1/2 cup of grape or cherry tomatoes in half. Chop 3 Tablespoons green olives.

Add onion and peppers to the skillet with 2 cloves minced garlic and saute 3 minutes. Add broccoli, squash, olives and 1 Tablespoon fresh basil or 1/2 teaspoon dried basil. Cook until vegetables are crisp-tender. Stir in tomatoes and juice from half a lemon. Cook 1 minute. Remove vegetables, leaving the sauce. Stir in 1/4 cup sour cream. Mix well. Return vegetables to skillet and mix with sauce. Serve over warm pasta. Sprinkle with grated cheese and fresh basil or parsley.

Yield: 6-8 servings

Easy Valentine's Candy

These candies use plastic molds for the lollipop candies. Insert lollipop sticks after you pour the candy in the molds. (You can also use molds without sticks.) The round candies are simply melted chocolate dripped onto wax paper. They chill in the refrigerator so they're ready quickly. For a touch of elegance, purchase small plastic bags with gold or silver ties so each lollipop can be individually wrapped. You can also use the candies to top cupcakes or to trim a cake.

I melt the candy melts on low heat directly on the stovetop, stirring constantly. If you'd like added flavor, add a couple of drops of peppermint flavor (lemon for yellow candy, almond for white candy melts, etc.) to the candy melts. You can also use white chocolate to contrast with the red and brown candy.

Use red or white for your first layer in the molds. Fill just a portion of each mold with melted red candy melts. Tap the mold on the countertop several times so the candy fills the mold completely. Refrigerate 5-10 minutes.

Meanwhile, melt semi-sweet chocolate chips in a double boiler. Spread the melted chocolate on top of the red candy. Tap the molds on the countertop once more. Spread the chocolate to fill any empty areas. Tap the molds again. Add a stick to each candy, if you wish to make lollipops. Refrigerate 20 - 30 minutes.

Place a sheet of wax paper on a small tray or flat plate. While the candy chills, drop remaining melted chocolate and candy melts onto wax paper to form small circles. Refrigerate 20- 30 minutes. Remove candy from molds (or wax paper) and enjoy!

Nana's Lasagna

My mom's lasagna is comfort food you can make gluten free or vegetarian. Since it uses cottage cheese in place of ricotta, it's also healthier than traditional lasagna. You can use ground turkey or sausage or no meat at all, depending on what you have on hand. You can also add cooked spinach or kale or chopped sweet red peppers to the tomato sauce or as a separate layer. This is a great dish to take to new parents or neighbors since it can freeze easily and be reheated.

Preheat oven to 350 degrees. This lasagna cooks in a large 9- x 13-inch pan.

Brown 1 pound ground turkey, sausage or ground beef. Add one jar no-salt spaghetti sauce or make  your own sauce by combining:
  2 cloves garlic, minced
  1 teaspoon salt
  1 Tablespoon dried basil
  1 Tablespoon parsley flakes
  1 one-pound can tomatoes, crushed
  1 14.5-ounce can no-salt diced tomatoes with garlic and onion, drained

Add a small can of sliced mushrooms or 1 cup sliced mushrooms, if you wish. Simmer 30 minutes, until thick (or 15 minutes if you use a jar of sauce). Stir occasionally.

Cook 1/2 package lasagna noodles (use rice noodles for gluten-free lasagna) until tender. Drain noodles and rinse in cold water. Or use no-boil noodles right from the package.

Combine:
3 cups cottage cheese
1 teaspoon salt
1/2 teaspoon pepper
2 Tablepoons parsley
1 beaten egg
1/2 to 1 cup grated Parmesan cheese

Place a thin layer of sauce in the bottom of a 9 x 13-inch baking dish. Cover the sauce with half the noodles (three or four), spread with half the cottage cheese mixture, (cover with 1 cup cooked spinach, if you like) cover with 1/2 pound sliced or shredded mozzarella cheese and then cover with half of the sauce. Repeat. Sprinkle with 1/2 cup shredded cheese on top.

Cook at 350 or 375 degrees for 30-40 minutes (1 hour if you use no-boil noodles). Let stand 15 minutes before cutting into squares.

Yield: 10-12 servings.

Refrigerate overnight for tastier lasagna. Lasagna may be frozen and reheated for 30 minutes at 350 degrees.

Easy Fish Dinner

In a shallow dish or pie pan, combine 1/2 cup shredded parmesan or Romano cheese with 1/4 cup Italian breadcrumbs and 1/2 teaspoon basil, dill, rosemary or thyme. For a spicy rub, add 1-2 teaspoons cayenne pepper.)

Heat a skillet over medium heat. Add 1-2 Tablespoons oil to hot skillet. (Adding the oil to a cold skillet will  be more likely to make the fish stick to the pan. Make sure the oil is hot before adding the fish.)

Lightly salt and pepper 4 fish fillets (such as catfish, talapia, or sole) on one side to taste. Place one fillet in the breadcrumb mixture and pat to cover one side. Turn over and cover the other side. Brush off excess crumbs. Do the same for each fillet.

Place the fillets in the skillet over medium heat and cook 3-4 minutes. Turn and cook an additional 3-4 minutes, until fish begins to flake. (Thicker fillets will need more time.)

Serve with a lemon wedge and a side of rice.

Yield: 4 servings

Easy Maple Syrup

On those frequent occasions when I run out of maple syrup for pancakes or waffles, here's a tasty substitute. It's more watery than the real thing, but it stores in the refrigerator about two weeks, and it's really inexpensive!

You can also simply puree some fruit (just add it to your blender or food processor and thin with apple juice or yogurt) or use fresh berries as a topping for pancakes or waffles.

Easy Maple Syrup

In a 2-quart pot combine:
1 cup water
1/2 cup granulated sugar
1/2 cup brown sugar (firmly packed)
1 teaspoon maple flavoring

Bring to a boil, reduce heat, and simmer five minutes, until sugars dissolve. Let cool slightly before pouring over pancakes.

NOTE: For a timesaver, double your brown sugar measurement, measuring it loosely instead of taking time to pack it down firmly. This helps recipes go much faster when I'm adding lots of ingredients, and it usually seems to be fairly close to the proper amount.

Also, if you have a hard time finding maple flavoring, check near the vanilla and lemon flavoring. If that fails, ask your store's grocery manager to order some for you.

Yield: 1 cup syrup

Healthy Pancakes

Mix together dry ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
(or substitute 1/4 cup flour for 1/4 cup flaxseed)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sugar

In a separate bowl, mix together:
1 mashed banana (optional)
1 cup vanilla yogurt
1 egg
2 Tablespoons canola oil

Combine wet ingredients with dry ingredients and stir just until moist throughout. At this point, add 3/4 cup of your favorite fruit (blueberries are my favorite), and stir. You could also add 1/2 cup carob or chocolate chips (a favorite with the kids).

Heat skillet at medium heat, and spray with cooking spray. Test one drop of batter to make sure the pan is hot. If the drop sizzles, add batter for 2-3 pancakes. At this point, you may need to turn down the stove slightly. Cook the pancakes until the tops form bubbles, then turn. Continue cooking until golden brown. Remove to plates and serve with maple syrup (see next post).

Gluten Free Chocolate Chip Cookies

Preheat the oven to 375 degrees.

Mix 2 sticks softened butter or one cup canola margarine in a mixer until creamy. Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar. (If you're in a hurry and don't want to take time to pack the brown sugar, just double the amount and add 1 1/2 cups. This is close enough to taste great.)

Add 2 large eggs, mixing well after you add each egg. Add 1 teaspoon vanilla flavoring.

In a separate bowl, mix together 2 1/4 cups Gluten free all-purpose flour with 1 teaspoon salt and 1/2 teaspoon xanthan gum. If you can't find xanthan gum, Marie Callender's Quick Mix Thickener is a good substitute. It's a mixture of xanthan gum and guar gum and works great as a thickener for gravies and sauces, too.

Gradually add flour mixture to butter mixture and mix well. Stir in 1 cup chocolate chips. Refrigerate dough for one hour. (Gluten free cookie dough cooks very thin cookies unless you chill the dough first. Thanks to my friend, Jayma, for that tip!)

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8-11 minutes or until golden brown. Remove cookies to wire racks to cool.

Yield: 4 dozen cookies

Note: Dough may be stored in a sealable plastic bag in the refrigerator up to one week. If you have a toaster oven, you can cook 6-8 small cookies at a time instead of cooking the entire batch at once.

Stir-Fried Kale and Collard Greens

Purchase fresh kale and collard greens from your store's produce department.

Wash and dry kale and collard greens. Remove stems, and tear the leaves into pieces. Heat skillet and add 2 Tablespoons sesame oil. Add 1/4 cup chopped onion and 1/4 cup red pepper, and cook 1 minute. Stir in 1 Tablespoon chopped fresh ginger or 1 teaspoon ground ginger and 1/2 teaspoon dried red pepper flakes. Add 3 cloves garlic, minced. Stir-fry one minute. Add 1/2 teaspoon pepper and 1/2 teaspoon sea salt. Add greens and stir-fry 2 minutes. Cook 3 minutes, until greens are slightly wilted.

Note: I keep a jar of minced garlic in the refrigerator, because we like it in lots of dishes and use it often.

Quick & Easy Gumbo

If you don't have all of these ingredients on hand, just use what you have. Begin by heating a Dutch oven (pictured below) or a skillet. Add 1 Tablespoon oil and cook over medium heat. Chop 1/4 cup onion and set aside (or use dried onion if you're in a hurry).

Next, brown 1/2 pound sausage or chicken cut into pieces in the oil, cooking through. Add chopped onion when meat is halfway done. (You can use sliced kielbasa, andouille sausage or shrimp instead of or in addition to the meats. I buy the cooked shrimp and add it last, as a time-saver.) Remove the meat, reserving the drippings.

Now make a roux. (This is a southern thickener for sauces and soups.) Melt 1/4 cup butter or canola margarine in the dutch oven with the sausage drippings. Add 1/2 cup flour and mix until the flour turns a copper color, similar to the color of a penny. Stir constantly.

Add 6 cups water and mix in any or all of the following:
1/2 cup chopped green or sweet red bell pepper
1/2 cup frozen okra
1/2 cup sliced celery
3 cloves minced garlic
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon Gumbo filé powder
(File powder is Sassafras leaves, crumbled)
1 Tablespoon Worchestershire sauce
1/2 teaspoon hot sauce

Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes (you can simmer up to an hour or for just 15 minutes, depending on your time). During this time, cook rice to go with the gumbo.

Add meat and cook, uncovered, 30 minutes. (Add shrimp just 15 minutes before serving.)

Discard the bay leaves and serve over rice. Top with green onions or grated cheese, if you wish.

Yield: 6 servings

Turkey BLT Sandwiches

When you need a quick lunch, cook some turkey bacon on the stovetop in a frying pan or in the microwave. On the stovetop, cook over medium heat, turning the bacon after 5 minutes. In the microwave, cover a plate with paper towel, then place 6 pieces of bacon on the plate. Cover with more paper towel. Cook at full power for 5 minutes, rotating halfway through. Check the bacon, turning it or moving the outside pieces to the center, as necessary. Cook one minute more, until bacon is done. Set aside.

Toast sandwich bread lightly. Slice tomato thinly. Wash and tear a Romaine lettuce leaf or leaf of kale (pictured) for each sandwich. Slices of avocado are tasty, too, if you have them. Spread mayonnaise or Miracle Whip on the bread. Add a small amount of mustard, if you wish. Tear bacon in half. Layer three bacon halves on one side of the bread. On the other side, layer a lettuce leaf, tomato, and avocado. Place on top of the bacon half. Cut the sandwich in half, if you like.

Serve with grapes or other fresh fruit or veggie sticks or a pickle.

Yield: 4 sandwiches

Kentucky Colonels (Bourbon Balls)

My friend Carol requested rum balls, so this is a close second. You can use either rum or bourbon (or rum flavoring). These candies must be refrigerated after making them.

Preheat toaster oven to 350 degrees. Spread 1/2 cup pecans on a baking sheet and cook 4-5 minutes, until brown. Chop finely. If you like crunchier candy or more texture, add more nuts, up to 1 1/2 cups.

Cream 1 stick (1/2 cup) unsalted butter. Add one pound (4 cups) confectioners (powdered) sugar, 2 Tablespoons unsweetened cocoa, and 4 Tablespoons bourbon (or Southern Comfort or rum). Mix well. Mix in 1/2 cup chopped roasted pecans. Shape into small balls, about one inch in diameter. Don't worry about smoothing them at this point. Place on wax paper and store in refrigerator for 30 minutes to chill thoroughly.

Remove balls from refrigerator and roll between your palms to smooth. Roll balls in powdered sugar and/or cocoa (1 Tablespoon unsweetened cocoa mixed with 1/2 cup granulated sugar) to coat. Or dip in chocolate: melt 1 pound semi-sweet (or Belgian) chocolate on top of a double boiler (this type of pan has water in the bottom pan and chocolate in the top pan so it doesn't get too hot and burn). Dip candy in chocolate, and remove with two forks. Let excess chocolate drip back into pan. Place back on wax paper to chill until firm. Then pipe with white or colored frosting, if you wish.

Place candy in pretty candy cups and layer in a box or tin for gift giving. Place wax paper between each layer and on top, cut to fit the box or tin. Or serve on a plate as shown, alternating candy between rows.

Store in refrigerator in covered container.

Yield: 36 candies

Note: My friend Elaine makes her recipe go further by purchasing fine small chocolate truffles from Costco or Trader Joe's. She surrounds the chocolate candy with her bourbon ball mixture. If you need lots of candy for gifts, this is a good way to extend your recipe, but it's also more costly.

Gluten Free Pasta & Sausage Skillet Dinner

My mother-in-law gave us some fresh sausage purchased from some of her friends who belong to our local Italian Club. (Thank you, Mom!) So this recipe features sausage with tomato sauce and gluten-free rice penne pasta. For a vegetarian dish, leave out the sausage.

Bring water to a boil for the pasta.

Saute 1 pound sausage in a large skillet until cooked through. Remove sausage from skillet and add 1/4 cup onion, 1/4 cup green pepper, and 1/4 cup sweet red pepper to drippings. (If you don't use sausage, use 1 Tablespoon olive oil instead of drippings.) Cook one minute. Then add 4 cloves garlic, minced, and 1/3 cup white wine or chicken broth. Mix in the following and simmer:
1 Tablespoon chili powder (or 1 teaspoon if you like it mild)
2 Tablespoons soy sauce (I prefer low salt)
1 teaspoon pepper
1 teaspoon dried basil
1-2 teaspoons sugar
2 Tablespoons lime juice

Now add 24 ounces no-salt pasta sauce or tomato sauce (or 14 ounces canned tomatoes combined with 10 ounces tomato sauce). Return sausage to sauce and simmer 10 minutes, while you cook 1/2 pound penne in the boiling water. (Most rice penne cooks in about 9 minutes.)

Simmer sausage mixture 1-2 minutes. Serve topped with Parmesan or Romano cheese to taste.

Feel free to use whatever pasta you have on hand. Many kids I know prefer bowtie (farfalle) pasta. If you don't need it to be gluten free, any pasta will work.

A side of green beans (cooked with olive oil and a few tablespoons of sweet red peppers) is a great accompaniment to this dish.

Yield: 4 servings

Simply Sensational Sugar Cookies

These cookies are just as yummy plain or frosted, and are great for lactose-free friends. You can use heart-shaped cookie cutters for Valentine's Day, shamrocks for St. Patrick's Day, and stars or trees for Christmas. If you don't have cookie cutters on hand, just use a juice glass with the rim dipped in flour. You can prepare the dough and then let your kids cut out the shapes of their choice. They can sprinkle the cookies with colored sugar (add a couple of drops of food coloring to granulated sugar and stir).


Beat 1 cup butter or canola margarine, softened, at medium speed of a mixer until creamy. Gradually add 1 1/2 cups sugar, beating well. Add 2 large eggs and 1 1/2 teaspoons vanilla extract. Beat until well blended.

Combine 4 cups all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Add to butter mixture, beating at low speed until blended.

Shape dough into 2-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass dipped in colored sugar.

Dough can also be rolled out onto a floured surface and cut with cookie cutters.

Bake at 325º for 12 to 14 minutes (do not overbake). Cookies will turn light brown around the bottom and/or edges. Remove cookies to wire racks to cool.

Yield: 2 1/2 dozen.

Enjoy!

Easy Chocolate Cupcakes

These cupcakes were made by my 13-year-old daughter last night. Very yummy and chocolaty!

Preheat the oven to 350 degrees. Add cupcake liners to two muffin pans.

Melt 3 ounces unsweetened chocolate on the stove over low heat, stirring occasionally. Set aside.

Cream one stick butter or 1 cup canola margarine until smooth. Add 2 1/4 cups brown sugar (not packed) and 3 eggs. Beat until light and fluffy. Mix in 1 1/2 teaspoons vanilla and the melted chocolate. Mix in 2 teaspoons baking soda and 1/2 teaspoon salt. Mix in 2 1/4 cups cake flour (or 2 cups all-purpose flour), alternating with 1 cup sour cream. Beat until smooth. Bring one cup water to a boil, and mix in until blended. Stir in one cup chocolate chips. Pour batter into muffin cups.

Bake 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool 15-20 minutes. Frost, if you like. Our family likes some frosted and some plain, but the frosted are really great looking!

Yield: 24 cupcakes

Vanilla Buttercream Frosting
Cream one stick of softened butter or 1 cup canola margarine. Add 3 3/4 cups confectioner's (powdered) sugar, 3 Tablespoons milk or rice milk, and 1 teaspoon vanilla extract. Beat at medium speed until creamy. Add one more Tablespoon of milk, if necessary until the consistency is creamy. If you get it too runny, add more powdered sugar. Add food coloring of your choice. Spoon into a pastry bag and pipe over the cupcakes.

Family Table Graces

Before your meal, try singing this table grace with your children. It's sung to the tune of "Where Is Thumbkin?"

God Our Father

God our Father, God our Father,
We thank You, We thank You,
For our many blessings,
For our many blessing,
Amen, Amen.

This next table grace can also be sung as a round, with the second group starting when the first group sings the second line "and."
For Health and Strength
For health and strength
And daily food,
We give you thanks, O Lord.

After the song, have a member of the family lead in a prayer of thanks for the food.

Easy Fruit Smoothies

No sugar is needed to make healthy berry smoothies from fresh or frozen fruit. Blend one banana (or 1/2 cup yogurt) with whatever fruit you have on hand. I use blueberries, blackberries, raspberries, peaches, strawberries, or a combination of fruit. Add 1-2 cups fruit (frozen or fresh) and blend. Add one tablespoon flaxseed, if you wish. Add apple juice or yogurt until the smoothie reaches a consistency allowing you to drink it through a straw.

This recipe makes one or two smoothies. Feel free to experiment with your favorite fruits.