(NAPSI)-You can please that special someone with a true gift from the heart--homemade Stained Glass Hearts. To get this great stained glass look, the Sugar Association used simple sugar cookie dough shaped into a heart with another heart cut out of the middle and filled with crushed red candy. Once baked, the cookies will reflect the love you have for that special someone.
Stained Glass Hearts
½ cup butter or margarine, softened
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2⅓ cups all-purpose flour
1 teaspoon baking powder
⅓ cup red hard candies, crushed
Frosting (optional)
Dough needs to chill from 3 hours to overnight.
Cream butter and sugar in a mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill.
Preheat oven to 375° F.
Roll out dough to ⅛-inch thickness on a lightly floured surface. To prevent cookies from becoming tough and brittle, try not to incorporate a lot of flour. Cut out cookies using a heart-shaped cookie cutter or by using a sharp knife and cutting around a heart pattern. Transfer cookies to a foil-lined baking sheet. Using a small heart-shaped cookie cutter, cut out and remove heart design from the center of each cookie. Fill the cut-out section with crushed candy.
Bake 7-9 minutes or until cookies are lightly browned and the candy has melted. Do not overcook. When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. If desired, pipe decorative borders with frosting around edges.
Makes about 2½ dozen medium cookies.
Nutrient Information per Serving/Percentage of Calories
87 calories per cookie
13 grams carbohydrate/57%
1 gram protein/7%
3 grams fat/36%
51 milligrams sodium
14 milligrams cholesterol
2 grams dietary fiber
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Friday, January 30, 2009
Wednesday, January 28, 2009
Girl Scout Cookies are Safe for Consumers
Girl Scout Cookie season is here! For those of you who are anxiously awaiting the arrival of your favorite variety, Girl Scouts of Greater Atlanta is happy to announce that the peanut butter used in Tagalongs® and Do-Si-Dos®, is not sourced from Peanut Corporation of America, the supplier recently implicated by the FDA in their ongoing investigation of a recent Salmonella outbreak.
All Girl Scout Cookies are baked under stringent guidelines and food safety and quality is of the utmost importance. The Girl Scout Cookie Program is the premier business and economic literacy program for girls. It teaches girls financial responsibility, business proficiency and valuable life skills such as money management, teamwork, decision-making and goal setting. All of the proceeds from the program not only support collective troop activities, but they also help subsidize the cost of providing the Girl Scout Program to approximately 40,000 girls in the metropolitan Atlanta and northwest Georgia area.
Girl Scouts of Greater Atlanta and our partner Little Brownie Bakers are thankful for the public’s response to the importance of the continued support of Girl Scouts and especially the Girl Scout Cookie Program.
The purchase of a box of Girl Scout Cookies is and investment in the leaders of tomorrow! Girl Scouts are currently taking orders. Visit our Web site, www.girlscoutsofgreateratlanta.org, on Monday, Feb.16 to find a Girl Scout Cookie Booth Sale location near you.
About the Girl Scouts of Greater Atlanta, Inc.
Girl Scouts of Greater Atlanta, Inc. serves approximately 40,000 girls and over 16,000 adult members in 34 counties in the Greater Metropolitan Atlanta area, northwest Georgia and Polk County, TN. Girl Scouting’s mission is to build girls of courage, confidence and character, who make the world a better place. For more information on how to join, volunteer or donate to the Girl Scouts of Greater Atlanta, Inc. call 1-800-771-4046, or visit www.girlscoutsofgreateratlanta.org.
Little Brownie Bakers
Little Brownie Bakers has been baking Girl Scout Cookies® since 1973. The bakery is licensed by Girl Scouts of the USA to provide eight varieties of cookies for the annual Cookie Sale activities, including Thin Mints, Samoas®, Tagalongs®, Do-si-dos®, and Trefoils. Little Brownie Bakers’ mission is to provide cookies and support services of the highest quality to Girl Scout councils so that the annual Girl Scout Cookie Program activities will help build a wide range of life skills for girls and generate income for Girl Scout troops and councils.
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All Girl Scout Cookies are baked under stringent guidelines and food safety and quality is of the utmost importance. The Girl Scout Cookie Program is the premier business and economic literacy program for girls. It teaches girls financial responsibility, business proficiency and valuable life skills such as money management, teamwork, decision-making and goal setting. All of the proceeds from the program not only support collective troop activities, but they also help subsidize the cost of providing the Girl Scout Program to approximately 40,000 girls in the metropolitan Atlanta and northwest Georgia area.
Girl Scouts of Greater Atlanta and our partner Little Brownie Bakers are thankful for the public’s response to the importance of the continued support of Girl Scouts and especially the Girl Scout Cookie Program.
The purchase of a box of Girl Scout Cookies is and investment in the leaders of tomorrow! Girl Scouts are currently taking orders. Visit our Web site, www.girlscoutsofgreateratlanta.org, on Monday, Feb.16 to find a Girl Scout Cookie Booth Sale location near you.
About the Girl Scouts of Greater Atlanta, Inc.
Girl Scouts of Greater Atlanta, Inc. serves approximately 40,000 girls and over 16,000 adult members in 34 counties in the Greater Metropolitan Atlanta area, northwest Georgia and Polk County, TN. Girl Scouting’s mission is to build girls of courage, confidence and character, who make the world a better place. For more information on how to join, volunteer or donate to the Girl Scouts of Greater Atlanta, Inc. call 1-800-771-4046, or visit www.girlscoutsofgreateratlanta.org.
Little Brownie Bakers
Little Brownie Bakers has been baking Girl Scout Cookies® since 1973. The bakery is licensed by Girl Scouts of the USA to provide eight varieties of cookies for the annual Cookie Sale activities, including Thin Mints, Samoas®, Tagalongs®, Do-si-dos®, and Trefoils. Little Brownie Bakers’ mission is to provide cookies and support services of the highest quality to Girl Scout councils so that the annual Girl Scout Cookie Program activities will help build a wide range of life skills for girls and generate income for Girl Scout troops and councils.
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Your Recipe Creation Could Be Worth $1 Million
(NAPSI)-The 44th Pillsbury Bake-Off® Contest is now open for entries. One hundred finalists will compete for the $1 million grand prize. The entry deadline is April 20, 2009. For contest details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Entertaining Appetizers category. The simple step of spraying the pan with no-stick cooking spray helps create a crispy, nicely browned crust.
Mango, Prosciutto And
Goat Cheese Appetizer Pizza
1 tablespoon CRISCO® pure olive oil
1 medium onion, chopped (1/2 cup)
1 firm ripe mango, seed removed, peeled and cut into ¼-inch pieces (1 cup)
1/3 cup SMUCKER'S® sweet orange marmalade
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 to 2 teaspoons soy sauce
1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
4 oz thinly sliced prosciutto
1 cup shredded mozzarella cheese (4 oz)
1 cup crumbled goat (chèvre) cheese (4 oz)
Heat oven to 400°F. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve ½ cup mango. Stir remaining mango into onion. Cook 3 minutes, stirring frequently.
Stir in marmalade, mustard, vinegar and soy sauce. Cook 2 to 3 minutes, stirring frequently, until mixture thickens and most of liquid is absorbed. Remove from heat; cool while preparing crust.
Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until edges just begin to brown.
Spread mango-onion mixture over crust. Top with prosciutto; sprinkle with mozzarella cheese and goat cheese.
Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with reserved ½ cup mango.
Makes 24 appetizers.
• Bake-Off is a registered trademark of General Mills
• Smucker's and Crisco are registered trademarks of The J.M. Smucker Company
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Mango, Prosciutto And
Goat Cheese Appetizer Pizza
1 tablespoon CRISCO® pure olive oil
1 medium onion, chopped (1/2 cup)
1 firm ripe mango, seed removed, peeled and cut into ¼-inch pieces (1 cup)
1/3 cup SMUCKER'S® sweet orange marmalade
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 to 2 teaspoons soy sauce
1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
4 oz thinly sliced prosciutto
1 cup shredded mozzarella cheese (4 oz)
1 cup crumbled goat (chèvre) cheese (4 oz)
Heat oven to 400°F. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve ½ cup mango. Stir remaining mango into onion. Cook 3 minutes, stirring frequently.
Stir in marmalade, mustard, vinegar and soy sauce. Cook 2 to 3 minutes, stirring frequently, until mixture thickens and most of liquid is absorbed. Remove from heat; cool while preparing crust.
Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until edges just begin to brown.
Spread mango-onion mixture over crust. Top with prosciutto; sprinkle with mozzarella cheese and goat cheese.
Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with reserved ½ cup mango.
Makes 24 appetizers.
• Bake-Off is a registered trademark of General Mills
• Smucker's and Crisco are registered trademarks of The J.M. Smucker Company
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Tuesday, January 27, 2009
Super Healthy Recipes For The Big Game
(NAPSI)-Ever since you made a New Year's resolution to eat more nutritiously, you've followed your playbook without fumbling. You've taken a time-out from overindulging in higher-fat foods, scrambled to make smart choices when dining out, and avoided interference from colleagues who brought treats into the office.
Keep your offense strong during the big game by filling up on low-calorie-density vegetables, fruits, high-fiber starches and lean protein. The Volumetrics® approach developed by Dr. Barbara Rolls--and incorporated into the Jenny Craig Program--allows you to feel full on fewer calories. So you'll still be able to enjoy snacking with your fellow football fans-without sacking your hard-earned weight loss efforts.
"Socializing with friends doesn't have to mean abandoning your healthy eating behaviors," explains Lisa Talamini, RD--vice president, Research and Program Innovation for Jenny Craig, Inc. "All it takes is a little preplanning and a positive weight loss mindset.
"Have a filling snack of fresh fruits or a bowl of soup before you leave home, so you don't arrive at the party hungry. Or bring a vegetable party platter with you and dip crunchy veggies into one of the tasty dips below to score your own weight loss touchdown."
Tex-Mex Salsa
1¾ cups canned black beans, rinsed and drained
2 cups canned whole-kernel corn, drained
1 cup seeded, chopped red or green bell peppers
½ cup chopped fresh cilantro or fresh flat-leaf parsley
1 cup chopped scallions
3 Tbsp. lime juice
2 Tbsp. red-wine vinegar
½ tsp. ground cumin
¼ tsp. salt
¼ tsp. hot pepper sauce
Combine all ingredients in a large bowl. Salsa can be refrigerated for up to three days.
8 servings (½ cup each). Per serving: 95 calories, 18g carbohydrate, 1g fat, 5g protein
Mel's Fresh Lemon Hummus
¼-⅓ cup freshly squeezed lemon juice
2 cups canned chickpeas, rinsed and drained
¼ cup tahini
2 tsp. chopped garlic
1 tsp. grated lemon zest
½ tsp. salt
Puree ¼ cup lemon juice with the rest of the ingredients in a blender or food processor until the texture is slightly chunky. If desired, stir in more lemon juice.
10 servings (2 Tbsp each). Per serving: 90 calories, 13g carbohydrate, 3g fat, 3g protein
Recipes from The Volumetrics Cookbook for Jenny Craig by Barbara Rolls, published by Harper Collins, 2007. For more recipes and information on Volumetrics, see The Volumetrics Eating Plan by Barbara Rolls, also published by HarperCollins, 2007.
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Keep your offense strong during the big game by filling up on low-calorie-density vegetables, fruits, high-fiber starches and lean protein. The Volumetrics® approach developed by Dr. Barbara Rolls--and incorporated into the Jenny Craig Program--allows you to feel full on fewer calories. So you'll still be able to enjoy snacking with your fellow football fans-without sacking your hard-earned weight loss efforts.
"Socializing with friends doesn't have to mean abandoning your healthy eating behaviors," explains Lisa Talamini, RD--vice president, Research and Program Innovation for Jenny Craig, Inc. "All it takes is a little preplanning and a positive weight loss mindset.
"Have a filling snack of fresh fruits or a bowl of soup before you leave home, so you don't arrive at the party hungry. Or bring a vegetable party platter with you and dip crunchy veggies into one of the tasty dips below to score your own weight loss touchdown."
Tex-Mex Salsa
1¾ cups canned black beans, rinsed and drained
2 cups canned whole-kernel corn, drained
1 cup seeded, chopped red or green bell peppers
½ cup chopped fresh cilantro or fresh flat-leaf parsley
1 cup chopped scallions
3 Tbsp. lime juice
2 Tbsp. red-wine vinegar
½ tsp. ground cumin
¼ tsp. salt
¼ tsp. hot pepper sauce
Combine all ingredients in a large bowl. Salsa can be refrigerated for up to three days.
8 servings (½ cup each). Per serving: 95 calories, 18g carbohydrate, 1g fat, 5g protein
Mel's Fresh Lemon Hummus
¼-⅓ cup freshly squeezed lemon juice
2 cups canned chickpeas, rinsed and drained
¼ cup tahini
2 tsp. chopped garlic
1 tsp. grated lemon zest
½ tsp. salt
Puree ¼ cup lemon juice with the rest of the ingredients in a blender or food processor until the texture is slightly chunky. If desired, stir in more lemon juice.
10 servings (2 Tbsp each). Per serving: 90 calories, 13g carbohydrate, 3g fat, 3g protein
Recipes from The Volumetrics Cookbook for Jenny Craig by Barbara Rolls, published by Harper Collins, 2007. For more recipes and information on Volumetrics, see The Volumetrics Eating Plan by Barbara Rolls, also published by HarperCollins, 2007.
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Monday, January 26, 2009
Score Big on Super Bowl Sunday with Turkey Chili on How2heroes.com and Eatturkey.com
/PRNewswire-USNewswire/ -- While some say Super Bowl Sunday is about the big game or the creative TV commercials, let's face it, it's really all about the food. Everyone looks forward to the delicious spread of snacks and hearty fare. This year, how2heroes and the National Turkey Federation (NTF) have teamed up with Chef Steven Brand from Upstairs on the Square in Cambridge, Mass., to create the ultimate Turkey Chili recipe that's easier on your wallet and your waistline than the traditional meat sources.
Chef Brand demonstrates online how he puts together a big steaming pot of Turkey Chili goodness. Ground turkey is elevated to new levels with the combination of fresh ingredients including tomatoes, kidney beans, butternut squash and carrots. Then he spices it up with cinnamon sticks, cumin, fennel and chipotle chilies. Chef Brand's piece de resistance is the tangy fresh Lime Sour Cream. Just put a dollop on top of a bowlful along with some scallions and grated Cheddar cheese.
To gear up for making a pot of this Super Bowl Turkey Chili, watch the how-to video and get the recipe on www.Eatturkey.com or www.how2heroes.com. Your guests will high-five you.
For more Super Bowl cooking videos and recipes, visit www.how2heroes.com. For more information about cooking turkey, nutritional information and recipes, visit www.Eatturkey.com.
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Chef Brand demonstrates online how he puts together a big steaming pot of Turkey Chili goodness. Ground turkey is elevated to new levels with the combination of fresh ingredients including tomatoes, kidney beans, butternut squash and carrots. Then he spices it up with cinnamon sticks, cumin, fennel and chipotle chilies. Chef Brand's piece de resistance is the tangy fresh Lime Sour Cream. Just put a dollop on top of a bowlful along with some scallions and grated Cheddar cheese.
To gear up for making a pot of this Super Bowl Turkey Chili, watch the how-to video and get the recipe on www.Eatturkey.com or www.how2heroes.com. Your guests will high-five you.
For more Super Bowl cooking videos and recipes, visit www.how2heroes.com. For more information about cooking turkey, nutritional information and recipes, visit www.Eatturkey.com.
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Sunday, January 25, 2009
Dinnertime Pizzazz for Less than $10
(ARA) - With food costs rising and budgets tightening, it’s time to get creative at mealtime. The trick is to do more with less, and there are many great options -- from smart recipes to great food products -- to help stretch the dollar and delight the appetite.
The experts at Target and SuperTarget offer tips to keep meal costs down:
* Buy on sale. Check weekly ads in-store and online for deals.
* Try the store brands. Brands like Archer Farms and Market Pantry at Target and SuperTarget taste great and cost less than national brands.
* Plan a weekly menu. Use that as a basis for your shopping list. You’ll stretch your dollars and your leftovers. Last night’s roast chicken is a perfect filling for taco night. Sautee the remaining shredded chicken with onion, warm up corn tortillas and add salsa, guacamole and a squeeze of lime juice.
* Buy larger portions on sale to split up into smaller packages or freeze.
* Make it a challenge. Bring the family to the grocery store and challenge everyone to come up with a meal for $10 or less.
Don’t think a family meal for less than $10 is possible? It’s not only possible; it’s a piece of cake to make. Try the following delicious recipes using Market Pantry ingredients from Target:
Enchilada Lasagna Pie
Ingredients:
8 ounces. lean ground beef
1 small onion, chopped
1 (15.5-ounce) can pinto beans, drained and rinsed
1 (10-ounce) can red or green enchilada sauce
4 corn tortillas, quartered
1 cup shredded Mexican blend cheese
Directions:
1. Heat oven to 350 F.
2. Cook beef and onion six to eight minutes or until beef is browned; drain. Season to taste. Stir in beans.
3. Spread a few spoonfuls of sauce in 8-inch deep dish pie plate. Layer half tortillas, beef mixture, half remaining sauce and half of cheese over sauce in dish. Repeat with remaining tortillas and sauce.
4. Cover with foil and bake 30 minutes. Remove foil, top with remaining cheese. Bake five more minutes or until cheese melts. Enjoy topped with sour cream and chopped cilantro (optional).
Makes four servings. Prep time: 15 minutes, Total time: 50 minutes
Salad with Mexican Vinaigrette
Stir two tablespoons chopped cilantro into 1/2 cup Italian salad dressing. Serve over mixed greens, tomatoes and green onions.
A Twist on Flan
Spoon caramel ice cream topping over a dish of vanilla pudding. Sprinkle with toasted coconut.
Date night doesn’t have to mean dinner and a movie out on the town. When you throw in a babysitter your simple night out could cost more than $100. Stay in, rent a movie and make the following recipe for a delicious homemade dinner. Prepare frozen spinach and artichoke purses as an appetizer, an artisan French petite loaf and a mixed salad for course number two and warm some prepared molten lava cakes topped with whipped cream for dessert. You’ve got a restaurant-quality experience on your home turf. Candles optional.
This menu of Archer Farms items makes a great dinner for two for less than $15.
Archer Farms Seared Patagonian Scallops with Herbed Linguini Alfredo
Ingredients:
8 ounces linguini (from a 16-ouncepackage)
8 ounces Archer Farms wild-caught Patagonian scallops, thawed (from a 16-ounce package)
2 teaspoons butter
1/2 cup prepared Alfredo sauce (from a 12.3-ounce jar)
2 tablespoons dry white wine
2 tablespoons garlic and herb cheese spread
1 tablespoon chopped Italian flat leaf parsley
Directions:
1. Cook and drain linguini as directed on package.
2. Meanwhile, blot scallops with paper towels. Heat butter in large skillet over medium-high heat until foamy. Add scallops to skillet, not touching, in single layer.
3. Cook one minute or until well browned; gently toss to turn. Cook an additional minute or until just opaque. Stir in remaining ingredients except parsley. Heat just until hot.
4. Spoon scallops and sauce over pasta in serving dishes. Sprinkle with parsley.
Serves two. Prep time: 15 minutes, Total time: 15 minutes
Courtesy of ARAcontent
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The experts at Target and SuperTarget offer tips to keep meal costs down:
* Buy on sale. Check weekly ads in-store and online for deals.
* Try the store brands. Brands like Archer Farms and Market Pantry at Target and SuperTarget taste great and cost less than national brands.
* Plan a weekly menu. Use that as a basis for your shopping list. You’ll stretch your dollars and your leftovers. Last night’s roast chicken is a perfect filling for taco night. Sautee the remaining shredded chicken with onion, warm up corn tortillas and add salsa, guacamole and a squeeze of lime juice.
* Buy larger portions on sale to split up into smaller packages or freeze.
* Make it a challenge. Bring the family to the grocery store and challenge everyone to come up with a meal for $10 or less.
Don’t think a family meal for less than $10 is possible? It’s not only possible; it’s a piece of cake to make. Try the following delicious recipes using Market Pantry ingredients from Target:
Enchilada Lasagna Pie
Ingredients:
8 ounces. lean ground beef
1 small onion, chopped
1 (15.5-ounce) can pinto beans, drained and rinsed
1 (10-ounce) can red or green enchilada sauce
4 corn tortillas, quartered
1 cup shredded Mexican blend cheese
Directions:
1. Heat oven to 350 F.
2. Cook beef and onion six to eight minutes or until beef is browned; drain. Season to taste. Stir in beans.
3. Spread a few spoonfuls of sauce in 8-inch deep dish pie plate. Layer half tortillas, beef mixture, half remaining sauce and half of cheese over sauce in dish. Repeat with remaining tortillas and sauce.
4. Cover with foil and bake 30 minutes. Remove foil, top with remaining cheese. Bake five more minutes or until cheese melts. Enjoy topped with sour cream and chopped cilantro (optional).
Makes four servings. Prep time: 15 minutes, Total time: 50 minutes
Salad with Mexican Vinaigrette
Stir two tablespoons chopped cilantro into 1/2 cup Italian salad dressing. Serve over mixed greens, tomatoes and green onions.
A Twist on Flan
Spoon caramel ice cream topping over a dish of vanilla pudding. Sprinkle with toasted coconut.
Date night doesn’t have to mean dinner and a movie out on the town. When you throw in a babysitter your simple night out could cost more than $100. Stay in, rent a movie and make the following recipe for a delicious homemade dinner. Prepare frozen spinach and artichoke purses as an appetizer, an artisan French petite loaf and a mixed salad for course number two and warm some prepared molten lava cakes topped with whipped cream for dessert. You’ve got a restaurant-quality experience on your home turf. Candles optional.
This menu of Archer Farms items makes a great dinner for two for less than $15.
Archer Farms Seared Patagonian Scallops with Herbed Linguini Alfredo
Ingredients:
8 ounces linguini (from a 16-ouncepackage)
8 ounces Archer Farms wild-caught Patagonian scallops, thawed (from a 16-ounce package)
2 teaspoons butter
1/2 cup prepared Alfredo sauce (from a 12.3-ounce jar)
2 tablespoons dry white wine
2 tablespoons garlic and herb cheese spread
1 tablespoon chopped Italian flat leaf parsley
Directions:
1. Cook and drain linguini as directed on package.
2. Meanwhile, blot scallops with paper towels. Heat butter in large skillet over medium-high heat until foamy. Add scallops to skillet, not touching, in single layer.
3. Cook one minute or until well browned; gently toss to turn. Cook an additional minute or until just opaque. Stir in remaining ingredients except parsley. Heat just until hot.
4. Spoon scallops and sauce over pasta in serving dishes. Sprinkle with parsley.
Serves two. Prep time: 15 minutes, Total time: 15 minutes
Courtesy of ARAcontent
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Friday, January 23, 2009
A Delicious Food That May Help Save Lives
(NAPSI)-Many people will be happy to hear the latest news about the health-giving properties of a favorite food.
The Louisiana oyster has been credited for centuries for improving people's love life, but recent medical findings have shown that these mollusks that lie beneath Louisiana's waters are more valuable than one could ever have imagined.
At the annual meeting for the Institute of Food Technologists, Dr. Jack Losso, a researcher from Louisiana State University's Department of Food Science, presented exciting news on the correlation between oysters and breast cancer cells.
In clinical trials, Losso combined oyster ceramides, which are lipids or fat compounds, with breast cancer cells in test tubes and laboratory rats.
No toxicity to the animals was reported and the ceramides were shown to significantly impact the cells.
"This is incredibly exciting," said Losso. "When we looked at cancer cells treated with oyster ceramides, their growth had been inhibited and they were dying."
And even better news for those who like their oysters fried in a po' boy or sautéed with pasta, the benefits of the ceramides are not lost in cooking. Because ceramides are a fat compound and a part of the oyster's natural oils, consumers should avoid putting the oysters on tilted countertop grills, which discard fat.
For more information, visit www.LouisianaSeafood.com.
Try this crispy salad that offers a tasty way to enjoy the health-giving properties of oysters:
Crispy Oyster Salad With
Creole Mustard Dressing
3 eggs
1 Tbsp. Creole or spicy mustard
4 Tbsp. olive oil
1 tsp. red wine vinegar
Salt and pepper
1 pint Louisiana oysters
2 cups Italian breadcrumbs
2 cups vegetable oil
2 heads Bibb lettuce
Romano cheese
Separate egg yolks and save egg whites. To make dressing, mix egg yolks, mustard, olive oil, vinegar; salt and pepper to taste. Dip oysters in beaten egg whites. Roll in breadcrumbs. Fry oysters in hot vegetable oil for 3-4 minutes or until breading is golden brown. Remove; drain on paper towel. Place lettuce leaves on plates; sprinkle with cheese. Place 4 oysters on each salad; top with dressing. Serves 6-8.
Recipe courtesy of P&J Oyster Company, New Orleans.
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The Louisiana oyster has been credited for centuries for improving people's love life, but recent medical findings have shown that these mollusks that lie beneath Louisiana's waters are more valuable than one could ever have imagined.
At the annual meeting for the Institute of Food Technologists, Dr. Jack Losso, a researcher from Louisiana State University's Department of Food Science, presented exciting news on the correlation between oysters and breast cancer cells.
In clinical trials, Losso combined oyster ceramides, which are lipids or fat compounds, with breast cancer cells in test tubes and laboratory rats.
No toxicity to the animals was reported and the ceramides were shown to significantly impact the cells.
"This is incredibly exciting," said Losso. "When we looked at cancer cells treated with oyster ceramides, their growth had been inhibited and they were dying."
And even better news for those who like their oysters fried in a po' boy or sautéed with pasta, the benefits of the ceramides are not lost in cooking. Because ceramides are a fat compound and a part of the oyster's natural oils, consumers should avoid putting the oysters on tilted countertop grills, which discard fat.
For more information, visit www.LouisianaSeafood.com.
Try this crispy salad that offers a tasty way to enjoy the health-giving properties of oysters:
Crispy Oyster Salad With
Creole Mustard Dressing
3 eggs
1 Tbsp. Creole or spicy mustard
4 Tbsp. olive oil
1 tsp. red wine vinegar
Salt and pepper
1 pint Louisiana oysters
2 cups Italian breadcrumbs
2 cups vegetable oil
2 heads Bibb lettuce
Romano cheese
Separate egg yolks and save egg whites. To make dressing, mix egg yolks, mustard, olive oil, vinegar; salt and pepper to taste. Dip oysters in beaten egg whites. Roll in breadcrumbs. Fry oysters in hot vegetable oil for 3-4 minutes or until breading is golden brown. Remove; drain on paper towel. Place lettuce leaves on plates; sprinkle with cheese. Place 4 oysters on each salad; top with dressing. Serves 6-8.
Recipe courtesy of P&J Oyster Company, New Orleans.
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Tuesday, January 20, 2009
Creativity In The Kitchen Could Pay Off
(NAPSI)-A simple recipe idea could be your ticket to fame and fortune. The 44th Pillsbury Bake-Off® Contest is accepting entries now through April 20, 2009. One hundred creative home cooks will compete for a $1 million grand prize at the contest finals April 11-13, 2010, in Orlando. For more details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Sweet Treats category. The caramel ice cream topping in the filling and drizzled on top makes this creamy cheesecake irresistible.
Spiced Creamy Caramel-Peanut Torte
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 jar (12.25 oz) Smucker's® caramel ice cream topping
½ cup Jif® creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg or regular ground nutmeg
1 container (8 oz) frozen whipped topping, thawed
1¼ cups Fisher® honey roasted peanuts
Heat oven to 350°F. Spray 10- or 9-inch springform pan with Crisco® Original No-Stick Cooking Spray. Press cookie dough on bottom and ¼ inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
Meanwhile, in large bowl, beat cream cheese, ⅔ cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
Just before serving, top cheesecake with remaining ¼ cup peanuts and drizzle with remaining ⅓ cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.
16 servings
Bake-Off is a registered trademark of General Mills, Smucker's, Crisco and Jif are trademarks of The J.M. Smucker Company, Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.
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Spiced Creamy Caramel-Peanut Torte
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 jar (12.25 oz) Smucker's® caramel ice cream topping
½ cup Jif® creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg or regular ground nutmeg
1 container (8 oz) frozen whipped topping, thawed
1¼ cups Fisher® honey roasted peanuts
Heat oven to 350°F. Spray 10- or 9-inch springform pan with Crisco® Original No-Stick Cooking Spray. Press cookie dough on bottom and ¼ inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
Meanwhile, in large bowl, beat cream cheese, ⅔ cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
Just before serving, top cheesecake with remaining ¼ cup peanuts and drizzle with remaining ⅓ cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.
16 servings
Bake-Off is a registered trademark of General Mills, Smucker's, Crisco and Jif are trademarks of The J.M. Smucker Company, Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.
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Monday, January 19, 2009
Blueberry French Toast For Cozy Mornings
(NAPSI)-On days when the sky is gray and cold winds blow, brighten the morning with the comforting flavors of "Blueberry French Toast Sandwich." The recipe is super fast and easy to make with a few convenient ingredients that go together to create a warm breakfast or brunch entrée.
You'll find fresh blueberries in the produce aisle of your supermarket right now. They come to us directly from South America, where the climate is perfect for growing blueberries while it's winter here in the northern hemisphere. This year, expect to see more fresh winter blueberries than ever--and excellent quality--thanks to ideal weather conditions in Chile.
Fresh blueberries add much more to winter breakfasts than a cheerful reminder of blue summer skies. A whole cup of blueberries has just 80 calories and provides the fiber, vitamin C and manganese our bodies need.
BLUEBERRY FRENCH TOAST SANDWICH
1 package (3 ounces) cream cheese, softened
1½ tablespoons confectioners' sugar
1 package (about 12 ounces) frozen French toast (6 slices)
¾ cup fresh blueberries
In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.
YIELD: 3 servings
Visit www.blueberrycouncil.org for more recipes.
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You'll find fresh blueberries in the produce aisle of your supermarket right now. They come to us directly from South America, where the climate is perfect for growing blueberries while it's winter here in the northern hemisphere. This year, expect to see more fresh winter blueberries than ever--and excellent quality--thanks to ideal weather conditions in Chile.
Fresh blueberries add much more to winter breakfasts than a cheerful reminder of blue summer skies. A whole cup of blueberries has just 80 calories and provides the fiber, vitamin C and manganese our bodies need.
BLUEBERRY FRENCH TOAST SANDWICH
1 package (3 ounces) cream cheese, softened
1½ tablespoons confectioners' sugar
1 package (about 12 ounces) frozen French toast (6 slices)
¾ cup fresh blueberries
In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.
YIELD: 3 servings
Visit www.blueberrycouncil.org for more recipes.
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Friday, January 16, 2009
Elegantly Easy, Wickedly Delicious Dark Chocolate Bark With Figs And Nuts
(NAPSI)-Impress that special person in your life with a healthy taste of decadent Dark Chocolate Bark with Figs and Nuts. If you're new to bark, this chocolate candy ranks as one of the easiest and tastiest confectionary treats.
Simply melt chocolate in the microwave, stir in some chopped golden Calimyrna or dark purple Mission Figs and some chopped nuts, and spread the mixture on a foil-lined sheet. Chill and break into pieces. So easy, it's hard to believe. Variations abound--drizzling white chocolate over the top, sprinkling with toasted almonds or, for fig lovers, sprinkling additional chopped figs on top--all the variations are delicious. Wrap in festive cellophane with a decorative ribbon for a celebration or keep in an airtight container for everyday enjoyment.
The news keeps getting better. Dark chocolate is loaded with health-promoting antioxidants. Add to this the fact that California dried figs and nuts are great sources of dietary fiber and other essential nutrients and you have a treat that shows you care about healthy eating and know how to make it taste good. Indulge your sweet tooth, but remember that a little piece goes a long way. Share the recipe with friends and family and let everyone in on the treats that treat you well.
Valley Growers' Store is a great place to order figs throughout the year, and the Web site is a wealth of kitchen-tested recipes. Visit www.valleyfig.com.
Dark Chocolate Bark with Figs and Nuts
8 ounces bittersweet (not unsweetened) chocolate baking bar, broken into small pieces
½ cup stemmed and chopped (⅓ inch) Blue Ribbon Orchard Choice or Sun-Maid Figs
½ cup chopped (⅓ inch) salted or lightly salted mixed nuts*
2 ounces white chocolate, broken into small pieces
Melt bittersweet chocolate as package directs. Stir figs and nuts into melted chocolate. Spread on foil-lined baking sheet to thickness of about ¼-inch. Chill until firm, about 30 minutes. For white chocolate drizzle, melt white chocolate as package directs. Scrape into small plastic bag; seal bag. Snip tiny hole in corner of bag. Squeeze bag to drizzle chocolate over bark. (Or dip teaspoon in chocolate and drizzle over bark.) Chill 30 minutes or until firm. Peel bark off foil and break into irregular 1½- to 2-inch pieces. Store in airtight container at room temperature. Makes 24 to 28 pieces.
*Or chopped, toasted almonds, hazelnuts, pecans, pistachios, cashews, walnuts or a combination.
Fig Almond Bark Variation:
Omit mixed nuts and white chocolate. Increase chopped figs to 1 cup. Melt bittersweet chocolate as directed above and stir in figs. Spread on foil as directed. Immediately sprinkle ½ cup toasted sliced almonds over chocolate. Press almonds into warm chocolate with back of spoon to secure. Chill and break into pieces as directed.
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Simply melt chocolate in the microwave, stir in some chopped golden Calimyrna or dark purple Mission Figs and some chopped nuts, and spread the mixture on a foil-lined sheet. Chill and break into pieces. So easy, it's hard to believe. Variations abound--drizzling white chocolate over the top, sprinkling with toasted almonds or, for fig lovers, sprinkling additional chopped figs on top--all the variations are delicious. Wrap in festive cellophane with a decorative ribbon for a celebration or keep in an airtight container for everyday enjoyment.
The news keeps getting better. Dark chocolate is loaded with health-promoting antioxidants. Add to this the fact that California dried figs and nuts are great sources of dietary fiber and other essential nutrients and you have a treat that shows you care about healthy eating and know how to make it taste good. Indulge your sweet tooth, but remember that a little piece goes a long way. Share the recipe with friends and family and let everyone in on the treats that treat you well.
Valley Growers' Store is a great place to order figs throughout the year, and the Web site is a wealth of kitchen-tested recipes. Visit www.valleyfig.com.
Dark Chocolate Bark with Figs and Nuts
8 ounces bittersweet (not unsweetened) chocolate baking bar, broken into small pieces
½ cup stemmed and chopped (⅓ inch) Blue Ribbon Orchard Choice or Sun-Maid Figs
½ cup chopped (⅓ inch) salted or lightly salted mixed nuts*
2 ounces white chocolate, broken into small pieces
Melt bittersweet chocolate as package directs. Stir figs and nuts into melted chocolate. Spread on foil-lined baking sheet to thickness of about ¼-inch. Chill until firm, about 30 minutes. For white chocolate drizzle, melt white chocolate as package directs. Scrape into small plastic bag; seal bag. Snip tiny hole in corner of bag. Squeeze bag to drizzle chocolate over bark. (Or dip teaspoon in chocolate and drizzle over bark.) Chill 30 minutes or until firm. Peel bark off foil and break into irregular 1½- to 2-inch pieces. Store in airtight container at room temperature. Makes 24 to 28 pieces.
*Or chopped, toasted almonds, hazelnuts, pecans, pistachios, cashews, walnuts or a combination.
Fig Almond Bark Variation:
Omit mixed nuts and white chocolate. Increase chopped figs to 1 cup. Melt bittersweet chocolate as directed above and stir in figs. Spread on foil as directed. Immediately sprinkle ½ cup toasted sliced almonds over chocolate. Press almonds into warm chocolate with back of spoon to secure. Chill and break into pieces as directed.
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Fayetteville, Peachtree City, Tyrone
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