ruin anything healthy about it by eating it with vanilla ice cream.
Sauté in batches in olive oil. Transfer to a baking dish. Make a mixture of orange juice, honey and cinnamon. Pour over the bananas and bake at 300 degrees for about 15 minutes.
Carrot Cake ~ made from scratch....I'll post the recipe in another post. It's incredibly moist and fabulous! Cream cheese filling and frosting. Decorated Hawaiian style for one of Grandpa's birthdays.
from our normal healthy stuff or I have to make food for church potlucks which is my time to make desserts that I don't want to keep around the house! I actually have been cooking some healthy things lately, they just aren't entered as drafts yet....so before the weather gets too warm for this sandwich.....here is a hot pastrami Matt and Tony's style.
are familiar with the area, it's called Matt and Tony's* (established in 1959) and it's a total hole in the wall place....probably not bigger than about 500 square feet at the most. Some friends of ours from church bought the place when I was in high school. I loved working there and I love sandwiches....this was before Subway had gotten as popular as it is today.
Their meats are all hand sliced and prepared. All the toppings (there are only three, diced onion, diced tomatoes, and diced pickles) are all hand chopped in the back. Try the pepper steak, Philly cheese steak, the Italian cold cut, or the meatball! They are all great really. Just lock your doors and keep your purse close to your side. ;0)
So, here's how you make it. You'll need:
town in California called Fillmore. It was given to me by a friend (Tracy) from church there that had gotten it from a school cookbook which was submitted by some ladies she was friends with. The recipe reads, "from Martha from Carol." (I've left out all the last names. I knew Martha but only relatives of Carol. All of these women's families go back many generations in that town and getting to be a part of their lives for a little bit was such a blessing. Every time I make this recipe (now one of my husband's favorite deserts) it always brings 
me back to the smell of orange blossoms as I walked to church strolling my baby. So, in all reality, I don't know who really created this cake recipe but I can tell you that the wives of orange orchard farmers sure do know how to make an orange cake! 
oranges to get 2/3 c fresh squeezed orange juice (at least 2 large oranges). Mix together the orange juice and 1 lb. powdered sugar, 2 tbsp unsalted butter melted, and the zest of one orange. (be careful not to get any of the white rind from the orange peel because it will be sour)
the sugar glaze topping on it and it will soak into the holes. 
like I had seem on some of the cooking shows. 
substitute for lettuce but also be cooked into hearty meals. You can make salads out of it, use it on sandwiches, add it to just about every pasta dish, add it to breakfast burritos, casseroles, sautes like stir fry, and so much more....Get your iron with spinach! =0)
supplement pills before then you know how unpleasant that can be. Even though the amount of iron in foods is less than what is in a pill you are still usually getting more iron from the food sources than you are from the pills. The reason being that your body is able to absorb more iron when it's consumed through a food rather than a pill. When I was pregnant I would eat cream of wheat at least once 
a week and my doctor was always amazed at my blood tests....he figured I was eating a huge steak for dinner every night but I wasn't. The problem with cream of wheat??? the response I get most of the time is YUCK! =0) Try cooking it up the way you would oatmeal and serving it the way you do oatmeal and maybe then you'll like it if you haven't in the past. It's easy to make and I recommend making the 10 min. version because it's less processed. My store only carries the 2 1/2 min. on up from there so that's what I buy but 10 
min. would be even better.
All you do is measure the water, bring it to a boil. Measure the cream of wheat, add it to the boiling water, stir and cook on a simmer till it's done. It's super easy!
This is a great little simple dessert. Makes me think of summer even though summer is still quite a ways away. Just chop some strawberries and add some whipped cream.It's better to have too much than not enough. Start with looking at a dinner plate. After figuring out your menu think about how much each person is going to put on their plate. Then consider what your group is made up of. Is it made up of mostly women (eat less), teenage boys (eat more than anyone!), or men? Males tend to always have seconds...generally speaking. Women tend to eat more salad than anything else. Keep these things in mind and then divide up your menu by sizes that fill a dinner plate. Also, for children, you can figure them as a 1/2. So whatever you would figure for an adult, cut it in half for a child. This still maybe way too much for a child to eat but that way you've padded your amount so that you have extra food or plenty of food (depending on how you want to look at it).
Here is a general guide:
1 cup - starch (rice, pasta, potato)
1 chicken breast per person (even if most people eat only half, you have
built in extras)
Red meat - the serving size of 1 chicken breast
1 cup - salad (if all women in the group, plan on at least 2 cups of salad
per person)
1 cup - veggie
If you are serving a 9x13 casserole figure it to be 9 pieces per pan
instead of 12. This will give you a little extra if you need it for seconds.
Not everyone will eat the amounts figured above but that's the whole
point...that way you have plenty of food and enough for leftovers. It's better
to have too much than not enough. Another tip I like to share with people is to
try to serve a hearty bread with a meal. This helps to fill people up. Never assume that just serving a casserole will be enough food for a group or company. You need to make a veggie, salad, and serve bread.
If serving just a soup and salad lunch be sure to serve bread (figure two
slices per person). Soup you can figure about 2-3 measuring cups per person and
2-3 measuring cups of salad per person.All of these measurements should help insure that you have plenty of food and won't run out.
Double what you would normally make for your family. =0) Freeze the leftovers as a freezer meal for another night or divide it up for lunches the next day.
90% of them are. There are a few that I've gotten off the web that look exactly
like my recipe when I make it. The ones that are off of the web are mostly the
play dough, ornaments (some of them), a salad, and a cookie. The rest are
all my own photos.
Absolutely. I wouldn't post something that I haven't had myself. The only
exception is when I've posted a link to someone else' blog or the recipes that
others have suggested that I haven't had a chance to try yet. But all of the
daily posts are recipes I've made and taken pictures of.
Yes. =0) I spend a lot of time in the kitchen...sometimes more than I like. I have always tried to cook at home as much as possible...even before having kids. I've always felt that this is my responsibility as a wife and mom to provide
healthy home cooked meals for my family. It helps that I like cooking but even
then, it is a chore sometimes. I tend to search for easy dinners to make since
that is my biggest challenge. But it's worth it, it saves our family money to
not eat out as much, it's healthier, and it creates an atmosphere of family
connection and conversation that we don't seem to have in a restaurant as much.
Nope! In fact, writing this blog has forced me to measure more. Most recipes
call for about a tsp of most herbs so you're pretty safe adding about a tsp to
most recipes of just about anything. Measuring is most important when it comes
to baked goods...breads, cakes, etc. But when I'm making meals I generally don't
measure.
NO! That would be too hard! I usually have about 30 post drafts on average
ready and waiting. I work on several of them at a time when I have a chunk of
time. I usually will cook quite a bit one day and then use it for 2-3 posts. I
have several posts (recipes) in my drafts that are just waiting for
pictures...which means I have to make the recipe at some point.
