Category Archives: Uncategorized

Great Ham Glaze


Use everything to taste:

pineapple juice

fanta orange soda

ground mustard

brown sugar

Mix everything in a pan, and simmer. Allow to cool a bit so it thickens. Pour over ham and bake at 350 for 20 minutes or so.



Gluten Free Stuffing


From the gluten free bible by Jax Peters Lowell
(forgive lack of proper capitalization, please.)

*4 cups gf bread, cut into little cubes and lightly toasted
*4 plus 2 tablespoons unsalted butter, divided (6 Tablespoons total)
*1 cup quarter inch diced onion
*1 cup quarter inch diced celery
*1/3 cup quarter inch diced carrot
*16 large fresh sage leaves
*1/8 teaspoon fresh grated nutmeg
*1 pinch dried thyme leaves
*1/2-3/4 teaspoon coarse salt
*24 grinds fresh black pepper
3/4-1 cup broth (gf vegetable or chicken)

1. Put the bread cubes into a mixing bowl. Melt 4 tablespoons of the butter in a small skillet. saute the onion, celery, and carrot until tender. then lightly mix in the veggies with the bread.
2. using the same skillet, melt the remaining 2 T butter. toss in the sage leaves. over medium heat, brown the butter. the butter will be ready when it has a nutty smell, and the sage leaves begin to crisp and brown. remove the sage leaves and place them on a paper towel to drain.
3. pour the brown butter over the bread mixture. chop the sage leaves and lightly mix in with the bread and veggies. season with nutmeg, thyme, salt and pepper. use just enough broth to moisten the stuffing. if you insist on stuffing it inside the bird, leave the mixture on the dry side. for a separate baked side dish, make it a bit moister.
4. transfer stuffing to an ovenproof casserole and bake at 350 degrees (F) until browned on top.

menu plan


A friend was having trouble planning healthy meals for her family of 6. I offered to help. Here is the result.

1) Turkey Meatballs with Spaghetti Squash

Salad (scaled for 6)

2) Slow Cooker Chicken Curry

White Rice (scaled for 6)

3) Panko Crusted Fish Sticks

Steamed broccoli

Mac and cheese

4) Veggie Soup with crusty bread

5) Crock pot Turkey Breast

mashed potatoes and gravy

green beans

6) Saucy Parmesan Chicken with rice and green peas

7) Deep Dish Taco Pie and salad


I’ve used woman’s day because it is easy to scale recipes up or down.


Kale Recipes from


I came across some recipes on that look yummy.
(originally posted by unholyghost2003:
Kale Brie and Mushrooms

1/2 cup grated Parmesan cheese
2 baking potatoes cubed
4 cups chopped kale
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 1/2 pounds mushrooms (I prefer portabellas)
3 cloves garlic, chopped
1/2 cup marsala or cooking wine
1 cup heavy cream
8 ounces ripe brie cheese take off the rind and cut into cubes
Bring a pot of water to a boil, salt it, cook the potatoes until tender add the kale, cook another couple min, drain. Sauté the mushrooms in the oil and butter add the garlic cook until softened, add the wine, cook down a bit. Add the cream and cook until the cream warms, add the cheeses and cook until all melty, Fold in the kale and potatoes.
Serve with crusty bread.

Kale and Leek Soup (posted by FairlyWryd, who stole it from Cait Johnson’s Witch in the Kitchen)


2 tablespoons butter
3 leeks (white parts only), thinly sliced
1 garlic clove, chopped
8 cups vegetable broth (I make up this Vegetable Broth recipe or similar and freeze until needed)
2 cups kale, chopped

1. Heat the butter in a large soup or casserole pot. Add the leeks and garlic and saute until golden.

2. Add the vegetable broth and bring to the boil.

3. Simmer and cover until the leeks are tender (around 15 minutes) before adding the kale.

4. Stir and simmer until the kale is tender, and serve with fresh bread.

Got these from this link:

Frozen Hot Chocolate


I love cold slushy drinks in the winter.  Not sure why, but if you’re like me, you’ll love this concoction!

1/2 cup chocolate syrup (personal note: do NOT use the lite choc syrup, it’s almost bitter)

1 c fat free evaporated milk

1/2 tsp vanilla extract

3 cups ice cubes

Garnish: whipped topping and/or dark chocolate shavings


Combine the syrup, milk, vanilla and ice in a blender until smooth.

Pour into glasses and garnish if desired.

To make

  • Mexican Hot Chocolate, add 1/4 tsp cinnamon.
  • Peppermint Hot Chocolate, substitute 1/4 tsp mint extract for the vanilla.  (I would probably just add it in addition to the vanilla!)