Best Hamburger Recipe: How To Make Grilled Pineapple Burgers

By KC Kudra

Do you love making and eating the best hamburger recipe you can find? You can find many different and delicious ideas by searching for them online. If you love hamburgers, but you want to try something new and exciting for a change of pace, you might want to learn how to make grilled pineapple burgers.
They are tasty and actually quite simple to make, since you will mix the hamburger meat of ground beef, which ever you prefer, and then form the meat into hamburger patties. However, to dress the hamburgers up a bit for grilling you will add a slice of pineapple to the top of the burger and then wrap the meat and the pineapple in a bacon strip. After chilling them for a bit, you simply fire up the grill to cook them. Brush with the barbeque mixture and before you know it, you and your family or friends will be eating like kings and queens.
Adapting Hamburger Recipes
This particular recipe makes 8 grilled pineapple burgers; however, you can adapt it to serve more people by increasing the recipe to double the ingredients to make 16 grilled pineapple burgers. Add a delicious fresh vegetable salad or maybe even some potato logs or French fries to complete the meal. Later you may want to serve a delicious and creamy dessert as an after dinner treat.
Recipe for Grilled Pineapple Burgers
What You Need

• 2 pounds hamburger or ground beef
• 3 Tablespoons Italian dressing
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 can sliced pineapples 15 ¼ ounce
• 8 slices bacon strips
• ¾ cup barbeque sauce
• ¼ cups packed brown sugar
• ¼ cup honey
• 1 Tablespoon lemon juice

How to Make It
Using a large mixing bowl you will add the hamburger or ground beef, Italian dressing, salt and pepper. Combine well and then shape the mixture into 8 hamburger patties with a diameter of about 3 inches.
Drain the sliced pineapples and then press a pineapple slice into each of the hamburger patties. Wrap each hamburger patty with a slice of bacon. Secure by using a toothpick and then place the patties on a 13 x 9 inch baking pan. Set aside until needed.
Using a medium size mixing bowl you will add the barbeque sauce, brown sugar, honey and lemon juice. Mix to combine thoroughly. Brush some of this barbeque mixture over the pineapple hamburger patties. Cover baking pan with aluminum foil or plastic food wrap. Place the pan in the refrigerator to chill the burgers for about 2 hours.
Prepare the grill by placing the rack about 4 inches above the coals to grill the hamburgers. When the grill is ready place the hamburger patties with the pineapple side down over the hot coals for about 12 to 15 minutes. Turn the patties and then brush them again using the barbeque mixture. Grill for 10 to 15 minute more or until the meat is done. You can also heat the remaining barbeque sauce and then serve it for spreading or dipping the hamburgers.

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Diet Friendly Recipe - Grilled Plum Chicken

By Elizabeth Beauchamp

Okay, in this recipe you will need a lot of patience because it requires more time to marinate the main ingredient. So you better save this for special occasions like if you have a dinner with your family or a barbecue party with your friends. The least you could do is to marinate the main ingredient in the morning so that by the time the night comes, it will be ready to cook. You will be cooking chicken, since it is one of our favorite ingredients. It would also be better to add more taste to it. So have a little patience, you will be surprised by the taste if it is marinated fully. Try this recipe out and follow the instructions so that nothing can go wrong with your preparation of food. Here is the recipe for grilled plum chicken.
Ingredients:
• 2 lbs boneless skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup olive oil
• 1/2 cup plum sauce
Cooking the Food:
1. Put the chicken in a clean bowl or container, you will be applying the marinade after you are done mixing it. In another bowl, mix the vinegar, mustard, salt and pepper. Combine it properly so that all of the ingredients have been mixed together. When done, pour the marinade over the chicken and put it in the refrigerator to marinate. Marinating time is 6 hours or overnight if you would want. The longer the time you let the chicken marinate, the tastier it will be.
2. When the marinating is done, you can prepare your grill. If you are using an electric grill, preheat it to high and cover with a lid to burn off the excess food that had been stuck on the grill rack or if you want, you can wash the grill rack before you turn on the electric grill. If an electric grill is not available, you can use the common grill; just put in medium coal and burn it.
3. If you are ready, put the chicken on the grill for about 12 minutes. When bottom part is done, turn over the chicken to the other side and cook for another 12 minutes. When done, brush some plum juice over the chicken and grill for a minute for each side.
4. Place the finished dish on a clean plate and serve hot. Prepare some fruit juice or cold water to go with the dish. You can add some side vegetables if you want. Just put the desired vegetables on the grill and cook it.
This recipe has 39% calories, 18% sodium, and 70% of protein. You can lessen your sodium intake by replacing salt with low sodium soy sauce or low sodium vinegar. Since the chicken you have bought is skinless, its calorie value lessens. So this recipe is good for your diet regimen. Now you can eat a delicious dish without worrying about your diet.

Elizabeth Beauchamp is a writer who is a health and fitness enthusiast. In fact, he likes to write about food, diet and topics about grilled chicken recipe and grill vegetables, and other interesting stuff.

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Plum and Cinnamon Mousse With a Knockout Taste

By Uma Wylde

I'm not a great lover of fresh plums, but once cooked they take on a whole new texture and have an intensely delicious taste.
Actually, to be totally honest, my plum mousse recipe came about by accident. I was out shopping in my local supermarket the other week when some bright red plums caught my eye. The trouble was they didn't taste anywhere near as good as they looked. Biting into the flesh was a dismal experience. I expected a mouthful of lush, juicy fruit, but what I got was bland, tasteless mush. So I left them to ripen for a week and tried again. Still no improvement and to make matters worse they looked tired and unappetizing and therefore unlikely to get eaten. There was nothing for it but to stew them.
I don't know why, but something good happens when you cook plums.
Even those wrinkly skinned plums lurking in the bottom of the fruit bowl will transform into intense juicy pieces of flesh.It has to be said that a generous slug of sloe gin during cooking, greatly adds to the flavour too. Failing that a drop of port or even orange juice will do.
What's good about this recipe is that you're really getting two for the price of one. Leave out the cream and egg whites and you've got yourself a deliciously fruity conserve. Wonderful spread on croissants, toast and scones and if refrigerated in an airtight jar will keep for a month.
So, if you have some poor old plums no one wants to eat, don't throw them out, here's what to do with them...the end result it a pretty pink delicate mousse with a truly knockout taste.
PLUM AND CINNAMON MOUSSE
Serves: 2 generous
Effort Level: Easy
Shelf Life: Eat same day
Ingredients:
250g tart dark plums
60ml sloe gin (otherwise use port)
50g caster sugar
75ml heavy cream
2 egg whites
2 heaped tsp powdered gelatine
¼ tsp ground cinnamon
Equipment:
Small saucepan
2 small mixing bowls
Blender stick, liquidiser or food processor
Whisk or electric beater
2 large ramekins or 4 small
N.B: Concentrate on blitzing the plums only and not the juice, as I've found the gelatine doesn't set so well otherwise.
Here's What You Do:
Wash the plums and place in a small saucepan with the sugar and sloe gin. Cover with a lid and leave to simmer gently over a low heat for 10 minutes or until soft.
Meanwhile, whip the cream to soft peaks and put aside.
Repeat with egg whites, beating them until they're glossy white and resemble shaving foam.
Now take the plums off the heat, scoop them onto a plate and leave to cool.
Next, sprinkle the gelatine over the hot plum liquid and stir until dissolved. If necessary return the pan to a very low heat stirring constantly.
Once the plums are cool enough to handle remove their stones and return them to the saucepan. Add ¼ tsp cinnamon and concentrate on blending just the fruit then mix with the juice (bottle them at this stage if making plum jam).
Next, reserve 2 tbsps of the plum puree (you'll need it for decoration later), then fold the cream into the remaining puree.
Now fold in the egg white, the resulting mixture should be pale pinky in colour (don't worry if it's a little on the sloppy side, it will set).
Divide between the ramekins then swirl the reserved pureed plum over the top of each and chill in the freezer for 1 hour or the fridge for 3 before serving.

Uma Wylde is a natural born cook. She specialises in creating stunning tastes. If you're having trouble getting food to taste the way you want it to or are just bored cooking the same old things, try following some of her carefully explained recipes at http://www.umawylde.com. Unlike traditional recipes, which often leave you dangling, hers show you how to bring the whole meal together, so everything turns out perfectly.

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Beef And Plum Fajitas

By Christine Szalay Kudra

Fajitas are a very simple Mexican meal that most people can make in a crunch. A fajita generally refers to any grilled meat or vegetable served on a corn of flour tortilla. Originally, this dish was made with a specific cut of beef called skirt steak. Today, however, fajitas can be made from shrimp, pork, beef, and chicken. Usually, the meat is paired with cooked bell peppers and onions. When eating a fajita, people love to top the dish with favored condiments, such as sour cream, shredded lettuce, pico de gallo, cheese, tomatoes, sour cream, and guacamole.
Fajita Bar
One great way to serve your fajitas is to create a fajita bar. This can be done with your family or even at a dinner party. Place different condiments in small bowls. Place the small bowl around a serving platter that is filled with your fajita meat and vegetables. It is a great idea to place the tortillas at one end of the table followed by the meat and vegetables and then the condiments on the other side. This way, your guests can go down the line fixing their fajita. This meal also beats having to make everyone's dish and is a lot easier on the host.
Plum Good Fajitas
This recipe adds a new twist to the traditional fajitas by adding in plums and lemonade concentrate. This fruit gives the meat a new flavor. This recipe makes 8 servings. A great idea is to serve this dish with sliced green onions, sour cream, guacamole, and salsa.
This recipe utilizes a grill. If you do not have a grill, meal can be prepared by sautéing meat and vegetables in a frying pan on your stove.
What You Need:

• 1 17-ounce can purple plums in heavy syrup, undrained
• ½ cup butter or margarine
• 1 large onion, chopped
• 1 6-ounce can frozen lemonade concentrate, thawed and undiluted
• ½ cup chili sauce
• ¼ cup soy sauce
• 1 tablespoon dry mustard
• 1 teaspoon ground ginger
• 1 teaspoon Worcestershire sauce
• 2 drops of hot sauce
• 8 8-inch flour tortillas
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 large onion, sliced
• 2 1-pound flank steaks

How To Make It:Drain plums, reserving syrup. Remove pits from plums and discard. Puree plums and syrup in a blender, stopping once to scrape down sides.
Melt butter in a saucepan over medium-high heat. Add chopped onion, and sauté until tender. Stir in plum puree, lemonade concentrate and next 6 ingredients. Bring sauce to a boil. Reduce heat, and simmer 15 minutes.
Heat tortillas according to package directions, and keep warm.
Place peppers and onion slices in a grill basket coated with vegetable cooking spray. Place basket and steaks on food rack. Baste with plum sauce. Grill, without grill lid, over high heat, 400 degrees to 500 degrees, 20 minutes or until desired degree of doneness, basting often and turning steaks once.
Cut steaks diagonally across the grain into thin strips. Place steak and vegetables evenly in tortillas, and roll up, jellyroll fashion.
Serve with desired toppings.

Fajitas is just one of many easy Mexican recipes. If you are ever in a bind with what to serve at a Mexican themed dinner party, there are a lot of traditional Mexican recipes that can be prepared to give your guests a taste of the flavors from south of the border.
MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Benefits of Plums For Natural Weight Loss

By Jeffrey Warne

A plum is a delicious fruit when eaten alone or in fruit salads or cut up in cereals and yogurt. It can also be cooked up to make compote or sauces for dessert dishes.
Plums are very nutritious and contain potassium, Vitamin A, Magnesium, Iron and fibres which keep us healthy and full of energy. They also prevent platelet clotting which may result in diseases like Artherosclerosis, High Blood pressure, Stroke and Coronary Heart Disease.
It also prevents constipation and removes toxins from the body. In this you can lose weight naturally.
Plum contains citric acid that can prevent tiredness and muscle cramp. It improves gastrointestinal and liver function and thus prevents constipation.
So start eating plums to keep healthy and beautiful and also to lose weight.
Summing up, you should eat plums for various purposes. You can get various vitamins and minerals from these, improve your circulatory system, digestive system and your heart's health. It will also help you to stay active and energetic.
You can follow the tested diet plans for weight loss. These plans contain everything you need in order to lose the excess weight without any hard workouts. These diet plans can be easily used by the family to lose weight and to stay slim thereafter. Many times, people lose the excess fat and then regain it after some time. But with a good diet plan, you will stay in figure forever and be able to increase your body's metabolism to lose the excess calories and fat.

Learn more about Great Benefits of Plums for Weight Loss and the Real Proven Secret to Weight Loss at The Expert Weight Loss Website.

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There Are No Plums in Plum Pudding

 By Bonita Anderson

It happens every year. Somewhere between roast turkey and squash pie someone will start asking about Christmas. We will sit and talk about the next feast for hours, but nothing ever gets set in stone that day. The ideas and planning will go on for weeks. It never works to tell everyone to bring something because sometimes we end up with three or four of the same dish. The only thing agreed upon was that Christmas dinner would be at my place as usual. The menu will be worked out in the next few weeks.
One of the topics happened to be about plum pudding. Someone did not know what it was. Someone else had it confused with fruit cake and another thought it was mince meat pie. I came to the conclusion that none of them had ever eaten plum pudding. I have not had made it for years, so my mission is to make plum pudding this year for Christmas dinner.
Plum pudding is simple to make. You will need 1-cup chopped suet, 1-cup chopped apples, 1-cup chopped and blanched almonds, 1-cup raisins, 1-cup currants, 1-cup candied cherries, 1-cup candied citron and 1-cup candied pineapple. Mix all of those together well.
Next mix together 1-cup flour, 1-cup sugar, 1-cup cracker crumbs, 1-teaspoon allspice and 1-teaspoon cinnamon. Add that to the fruit and mix well. Beat 2-eggs and 2/3rd-cup of milk and mix with the fruit mixture.
Now fill custard cups or ramekins 2/3-full and cover with foil. Place in pan with 1-inch of water in the bottom. Cover with foil and bake in 300-degree oven for three hours. Serve with lemon or hard brandy sauce. This makes a nice compliment for ham.

Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website [http://www.pothaven.com] was created because of my interest in quality cookware and cooking.

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Moroccan Tagine of Lamb and Prunes Recipe

By Esther Bousselham

Moroccan Tagine of Lamb and Prunes
Lamb with prunes tagine is a classic Moroccan dish that combines sweet prunes and savory tender meat with the fragrant intense spices of ginger, saffron, cinnamon and pepper. It's often served at parties, weddings and other special occasions with khobz (Moroccan bread) for soaking up the tasty juices.
Moroccan Jews serve this dish to celebrate the New Year as the sweetness of the dish symbolizes their hope for sweetness in the forthcoming year.
TIP - It can be made the day before an event and re-heated just before the party.
This recipe explains how to cook the dish using the traditional ceramic tagine pot as this provides better results, but you can use a pressure cooker or a casserole.
Preparation Time: 15 minutes
Cook Time: 3 hours
Serves 4 to 6
Ingredients:
• 2 lb. (about 1 kg) tender lamb, cut into three inch pieces
• 2 medium onions, grated or very finely chopped
• 3 cloves garlic, finely chopped or pressed
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ginger
• 1/2 teaspoon saffron threads, crumbled
• 1/2 teaspoon turmeric
• 1 or 2 sticks of cinnamon
• 1/4 cup olive oil
• 1/4 cup butter or vegetable oil
• handful of coriander sprigs, tied together into a bouquet
• 1/2 lb. (about 1/4 kg) prunes (Stone-in prunes tend to hold together better.)
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon toasted golden sesame seeds (optional)
• handful of fried blanched almonds (optional)
Preparation:
Slice one of the onions and layer the onion rings on the bottom of the tagine. Finely chop the other onion and mix with the meat, garlic, oils and spices, and place on the onion rings. Add 2 1/2 cups of water, cover, and place the tagine on the hob over a medium heat. Allow the tagine to reach a gentle bubbling boil (this may take a while), and then reduce the heat and simmer. Allow the tagine to cook for 2.5 hours, then add the prunes and honey, sugar and cinnamon and simmer for a further 20 minutes, or until the meat is very tender and the liquids are reduced. The meat should be falling off the bone. Remove and discard the coriander sprigs.
Serve in the tagine pot. Garnish with fried almonds and/or sesame seeds for extra flavour and wow factor to impress your guests.

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Authentic Moroccan food in Manchester

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Try the Flavour of Juicy Plum

 By Navodita Maurice

Plum is also known as gage is a stone fruit placed in the genus Prunus and subgenus Prunus. Plum can be distinguished from other members of family like peaches, cherries and bird cherries by its shoot which bears a terminal bud and the side buds are solitary. The stem is short and bears 1-5 flowers in groups. The fruit is characterized by the presence of one groove running across the surface with a stone like seed. Mature plum fruits have a dusty-white coating which gives them a glaucous appearance which can be rubbed off. This dusty-white coating is due to the layer of the epicuticular wax and is known as wax bloom. Dried fruits are known as plums or prunes but presently plum word is most appropriately used for them as prunes are other types of plums. The name plum has originated from a Latin word.
The fruit is sweet in taste with tart skin. It can be eaten fresh or may be used in making jams and other preparations as the fruit is juicy. Plum juice can be fermented to yield plum wine and after distillation it produces brandy known as Rakia in Eastern Europe. In Central England a cider like alcoholic beverage known as plum jerkum is produced from these fruits. Dried plum fruits are also sweet in taste, juicy and rich in efficient amounts of antioxidants. They along with prunes are popular for their laxative effects. This effect may be contributed due to the presence of a large number of chemical compounds namely dietary fiber, sorbitol and isatin. Prunes and prune juice are often used in treating some of the problems associated with the digestive system. Prunes can be beneficial in treating constipation also.
Dried and salted plums are often used as snacks and are sometimes known as salao. Various flavours of dried plums are available at Chinese grocers as well as all over the world. Pickled plums are also available at the Asian as well as the specialty stores. Like other members of the rose family they also contain cyanogenic glycosides, including amygdalin. These compounds upon metabolism decompose into sugar molecule and yield hydrogen cyanide gas. The seeds are not toxic but can affect human health if consumed in large proportion. Prune kernel oil is obtained from the inner layer of pit. They are available in a wide variety of sizes and colours ranging from red, yellow, white or green. They also produce flowers in the early spring and if conditions remain favourable about 50% of the flowers will produce successful fruits. If the weather conditions tend to remain dry the fruits drop as young green buds and may also suffer from fungal infections like brown rot. Plum is used as food by many larvae of Lepidotera.

Navodita Maurice

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Prune Juice For Constipation - You Can Make It Taste Great!

By Simone Roberts

Children often find the taste of prune juice displeasing and it puts them off drinking it. It is not advisable to give prune juice to children under the age of 4 months old either.
Many people suggest drinking 2 liters of alkalizing water and loads of fruit and vegetables or even herbal teas.
Let's look at why prune juice for constipation is so prominent and why it is supposed to help.
First of all prunes are a mild stimulant. There is no demonstration that this will cause any problems to the colon. Prune juice contains dihydrophenylisatin and 6% dietary fiber which causes the movement of the bowel. It is advocated that everyone try to drink a glass before they go to bed and again when they wake up to start the day off with another glass
This is a yummy recipe for prune juice
To give this juice a go for constipation but would much sooner have a very nice drink we have provided a surprising recipe for a fruit drink that includes plums, pears and apples that may help get things going.
Take a big apple and get rid of the seeds. The malic acid in green apples will help to break down fatty tissues through the intestines, gallbladder and liver. They are also high in fiber which will help as well.
Take an ample pear and blend it without the seed and for extra fiber you can leave on the peel. Pears are a magnificent source of fiber and are brimming with minerals and vitamins which help to clear away the kidneys and colon. Pears also help regenerate blood cells.
Take half a cup of juice and add to the blender. Apart from the laxative effects of prunes they are high in iron and great for people who may suffer from anemia. Blend together and refrigerate. This will only last for around 12 hours so drink up and enjoy because prune juice for constipation never tasted so good.

Prune juice will not work for every person and you may need to discover some other cures. I would suggest you take a look at constipation remedies and how other people have cured this problem.

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How to Make Old Fashion Prune Cake and Strawberry Shortcut Cake

By Linda Carol Wilson

More recipes for old fashion cakes like the ones from Grandma's recipe box. These recipes are for Prune Cake which starts with a yellow cake mix and uses lemon filling. Strawberry Shortcut Cake is a recipe from days in Southern Indiana. It is a great sheet cake.
Old Fashion Prune Cake
1 box yellow cake mix
3 eggs
1/2 cup cooking oil
1/2 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1 cup cut-up, pitted, uncooked prunes
1 cup chopped nuts
Your favorite lemon filling
Whipped cream
Cover prunes with boiling water and let sit for 2 hours.
Preheat oven to 350 degrees. Grease and flour a jellyroll pan; set aside.
In a medium mixing bowl, combine the cake mix, cinnamon and nutmeg. Add the eggs, oil, and water; mix thoroughly. Drain the prunes and add to the mixture. Pour mixture into the prepared pan and sprinkle the nuts over the batter. Bake about 35 minutes, or until a wooden toothpick inserted in the center comes out clean, at 350 degrees. Cool cake completely then cut in half crosswise. Place one piece on a serving plate. Cover the top with your favorite lemon filling. Pipe whipped cream around the top edge of the cake with a smaller circle of whipped cream in the center. Garnish with some nut halves, if desired. Also pipe whipped cream around the bottom edge of the cake, if desired.
Strawberry Shortcut Cake
1 cup miniature marshmallows
2 cups frozen strawberries
3 oz pkg strawberry gelatin
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
3 eggs
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside. Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter. Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.
Enjoy!

For more of Linda's old fashion recipes go to http://grandmasvintagerecipes.blogspot.com
For her diabetic recipes and information go to http://diabeticenjoyingfood.blogspot.com

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How About a Fiber Rich Fruit Smoothie to Fight Constipation?

By Bill Mansen

I'm sure you've been constipated before and the feeling is far from pleasant. A lot of people experience constipation, which is commonly caused by lack of physical activity, unhealthy food choices and inadequate water intake. Constipation is a painful digestive disorder, but it is actually easy to relieve. Aside from getting physically active and drinking adequate amounts of water, you need to incorporate fiber in your diet.
I strongly suggest drinking a glass of high fiber fruit smoothie to relieve constipation. The best time to drink is in the morning. Here are some recipes for fruit smoothies with a high amount of fiber. Furthermore, these smoothie recipes provide a considerable amount of important nutrients. Maintain a healthy digestive system with these smoothie recipes. Drink a glass of fiber rich fruit smoothie to fight and prevent constipation.
PRUNE POWER
What you need:
Pitted prunes, 6 pieces
Apple juice, 1 cup
Crushed ice, 1 cup
Low fat vanilla yogurt, 1 cup
Cinnamon powder, 1/4 teaspoon
Grated nutmeg, 1 pinch
First, submerge the prunes in warm water for 15 minutes. Then drain the prunes. Let it cool down. Blend in the prunes, apple juice, ice and yogurt. Add cinnamon and nutmeg to taste. Blend well until smooth.
FRUITY FLUSH
What you need:
Milk or milk substitute (soy, rice, etc.), 3 cups
Plain nonfat yogurt, 1 and 1/2 cups
Blueberries (fresh or frozen), 1 cup
Strawberries, 1/2 cup
Papaya, sliced, 1 cup
Banana, 1 piece
Flaxseed oil, 2 tablespoons
Combine everything in a blender. Blend thoroughly until smooth.
TRIPLE BERRY TREAT
What you need:
Strawberries (stemmed and halved), 1 cup
Blueberries, 1 cup
Raspberries, 1 cup
Low fat vanilla-flavored soy milk, 1 cup
Vanilla yogurt, 1/2 cup
Cinnamon powder, 1/8 teaspoon
Ice cubes, 3 pieces
Blend in berries, soy milk, ice and yogurt. Then add cinnamon powder. Blend until smooth. You can add organic honey or stevia to sweeten this high fiber smoothie.
FRUITY NUTTY WHEATIE SMOOTHIE
What you need:
Blackberries (fresh or frozen), 1/4 cup
Unsalted almonds, crushed, 2 tablespoons
Shredded wheat cereal, 1 cup
Fresh pineapple juice, 5 cups
Low fat vanilla yogurt, 1 cup
Combine all the ingredients in a blender. Blend thoroughly until smooth.
HI PROTEIN FIBER CHARGER
What you need:
Medium sized banana, 1 cup
Eggs, 2 pieces
Low fat vanilla yogurt, 1 cup
Orange juice, 1 cup
Fiber powder, 2 scoops
Combine all the ingredients in a blender. Blend well until smooth.
MUESLI MADNESS
What you need:
Muesli, 1 cup
Apple, cored and sliced
Medium sized banana, 1 piece
Whey protein powder, 1 scoop
Low fat vanilla-flavored soy milk, 1 cup
Start by blending the muesli dry until fine. Then add the soy milk, fruits and why protein powder. Blend well until smooth.

Take good care of your digestion by drinking these fiber rich smoothies, and constipation won't be a problem anymore. Find out about the other health benefits of smoothies and you can indulge without the guilt by learning how to make smoothie cocktails.

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.

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Recovering From Colon Surgery - What to Eat

By Colleen Kitchen

I recently underwent a partial transverse colon resection in order to remove a large polyp. Luckily the polyp had not advanced to the cancerous stage, but it still had to be removed surgically. When I first woke up I was placed on strict "tepid water only" until there was some evidence of bowel motility. The last thing you would want to do was stuff a bunch of food in a food processing factory that was not running--the food would rot!
Within 8 hours post close, I was advanced to the "clear liquid" diet in the hospital. I couldn't believe they wanted me (a person with high nutritional needs at that moment) to consume nutritionally bankrupt processed foodoids such as powdered broth in an envelope, a well-known brand of gelatinous dessert (full of sugar that PROMOTES cancer), and frozen sugar water on a stick--same thing. I got on my cell and requested that my husband bring over some cans of low sodium broth and not the el cheapo stuff. He brought me some I keep on hand to flavor soups, etc. It was way better than that evil stuff the hospital had. Being fed real clear liquids and managing to dodge most of the sugar I advanced rapidly to the "full liquids" and thought I'd try the "pureed cream of mushroom soup" the hospital offered.
Bad idea. It tasted like wallpaper paste with fake mushroom flavoring. Pasty foods thickened with refined white flour (another known cancer PROMOTING

Yams--one of the first solid foods babies eat. Mashed and thinned with grapefruit juice of all things.

Barley cooked with carrots and thinned with mushroom broth. Miso paste added for flavoring

Commercial smoothie drinks: Amazake (note amazake is a generic name for a fermented rice drink. It is not a brand name) or fruit smoothies sweetened with agave or natural rice sugar work. Ordinarily I cook from scratch but these are a great time saver when you're not up to it

Raw fresh vegetable and fruit juices my friends who have juicers brought for me. As I write I'm drinking a delicious carrot apple ginger concoction.

Papaya smoothies modified from the blog recipe. I made two variations: one similar to on the blog but the dicey ingredients (fibrous ginger and seeds) omitted and sweetened with prune juice, and another new combo of papaya and some of the organic beet cardamom flavored applesauce I put away last summer. Even though this is whole skin applesauce, the skin is completely pulverized and cooked and it did not cause any problems.

Avocado/low sodium vegetable juice cocktail smoothie. Don't try this right away. I think I attempted this too soon. I was craving some fat and that big dose of fat when I had been a week with virtually none was a bit of a shock to my system. Or it might have been the tomato.

Squash bisque. Recipe on the blog. Super delicious. Adjust the garlic to your preference.

Soft boiled eggs go down easy and give you protein.

Prune juice is very unsexy because it conjures up images of a constipated cranky old man with a walker. Some people really don't like it. I didn't want to take chances with constipation, so I chugged a shot glass of prune juice after each meal. Seemed to work.

What to avoid: All white pasty foods such as pasta, white bread, crackers, white sauce, heavily milk-based foods and of course refined sugar. These may go down easy but even if they don't set up in your colon, they cause your chemistry to be altered in a way that impedes healing. Your doctor may say these are OK, but in general doctors are complete ignoramuses when it comes to a humble "chick thing" like nutrition. Your doctor may tell you to avoid raw but he's only worried about chunks. I drank raw smoothies and juices just fine as long as they were pulverized. In general it is better to avoid the gas producers such as lentils and beans, and the very bulky stuff such as celery or leafy greens at first, and add them back in with caution as your healing progresses.
Choose from fresh starchy and root vegetables, fresh whole grains, fresh fruits of the highest quality and you can't go wrong.
You will do better if you eat six to eight small meals per day washed down with copious amounts of water. Yes you will pee a lot. This is good. It is your system sloughing off the residues of all the toxins you got in the hospital, including anasthesia, pain meds, and bowel stimulators. I also caution you to get in the habit of chewing your food thoroughly. Even 100% healthy bowels don't like chunks. God gave us teeth for a reason. And not only that--the more you chew the more saliva you get mixed with your food and that is a positive thing.
Good luck and Godspeed in your recovery or the recovery of the loved one for whom you are preparing food.

The focus of Colleen's food blog Dork Chow has always been healthy and sustainable eating practices. Colleen's recent hospitalization for colon surgery has prompted a new batch of specifically soft recovery diet recipes. The squash bisque is da bomb and the whole family will enjoy it.

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Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.

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2 Delicious And Easy To Make Crockpot Recipes With Fruit

By Christine Szalay Kudra

If you have your own crockpot you may already be using various types of recipes to make some delicious dishes and desserts. New models generally include a few recipes that you can try, but eventually you will want to find and use more. You might find them in various cookbooks, shared recipes, or even while searching for them online.
Using a slow cooker helps save you time, since you can mix together the different ingredients you need to make a particular recipe and then simply set the dial to the temperature you need for cooking. After placing the ingredients in the crockpot in the order called for in a recipe, you simply cover it with the lid and then allow it to cook for a predetermined amount of time.
The Best Crockpot Recipes are Good Foods and Desserts
Some of the different dishes you might consider making may include anything from different types and cuts of meat, an assortment of vegetables and fruits. Of course, there are many other types of ingredients you may include such as herbs and spices to enhance the flavors and aromas of the dish you are preparing.
For instance, here we have two delicious and easy to make recipes that you can make in your slow cooker that are fruit dessert recipes. You might like to try making and serving a curried fruit bake or maybe some garnet pears. You can delight the children and the old folks alike while serving either of these mouthwatering desserts. Either will taste wonderful warm or chilled, you might want to serve the dish as it is or you may want to add a dollop of whipped topping or even some vanilla ice cream for an extra special after dinner treat.
Recipe for Crockpot Curried Fruit Bake
What You Need

• 1 package pitted prunes 16 ounce
• 1 package dried apricots 11 ounce
• 2 large cans drained pineapple chunks
• 1 large can sliced peaches
• 1 cup brown sugar
• ½ teaspoon curry powder
• 1 ¾ cups ginger ale

How to Make It
Add the pitted prunes, dried apricots, pineapple chunks, sliced peaches, curry powder, and ginger ale into the bottom of your crockpot. Stir and then cover with the lid. Cook this dessert on low for 4 to 5 hours, or until done.
Recipe for Crockpot Garnet Pears
What You Need

• 3 packages black cherry jello gelatin 3 ounce
• 1 ½ cups boiling water
• 1 cup cranberry juice
• 1 cinnamon stick
• 6 whole cloves
• 1 large can drained pears

How to Make It
Using a removable liner you will add the blackberry cherry jello gelatin and the boiling water. Mix well to combine.
Stir in the cranberry juice, cinnamon, and cloves. Add the pears into the mixture and stir well but do not crush the pears.
Place the liner in the bottom of the crockpot. Cover with the lid and then cook for about 3 to 4 hours on high or 5 to 6 hours on low.
You can serve this dish warm or cold, with or without the syrup that makes in the dish while cooking.

Some of the best crockpot recipes you can make are for desserts. However, you can find even more delicious crockpot recipes to make for family and friends. Visit our website today to see what we have cooking.
The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
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Constipation Remedy Using Apples and Other Juices

By Rudy Silva

Here are two constipation remedies that you can use for a mild case of constipation and for a chronic case of constipation.
Apple and Pear Juice
If you have a mild case of constipation, you can use this remedy to get results.
Prepare equal amounts of fresh apple and pear juice. Drink this combination when you first wake up and one hour before bedtime.
Juice the pears that are slightly hard. If the pear is ripe, it is best to blend it whole with apple juice to create a thick drink. Using the whole pear will give you additional fiber. Just remove the seeds but do not peel the organic type.
Pears have minerals, vitamins, and chemicals that help to clean out your colon, kidney and to regenerate your blood cells.
Apple Juice and Prune Juice
Here's a constipation remedy that you can use if you have chronic constipation. In addition to just drinking apple juice, you can accelerate your peristaltic action with prune juice.
Here's how to do it.
If you have a juicer you can make fresh apple juice and drink 3-4 glasses a day. You can also drink store-bought apple juice but try to get fresh squeezed and not the type that has been flash pasteurized or pasteurized. If you can find fresh apple juice then use flash pasteurized.
Buy your juice in glass containers if possible.
Plastic containers are processed using solvents that stay in the container walls and gradually outgas into the apple juice. This out gassing is more severe when plastic containers are stored in hot places.
To speed up the laxative effects of apple juice, take the following combination first thing in the morning before you have breakfast,
Drink 2-3 cups of prune juice.
After ½ hour, drink one cup of apple juice
Then, 1-hour later drink another cup of apple juice.
I usually buy my prune juice in a bottle and fresh squeeze my apple juice.
Be prepared to head for the bathroom after you drink your prune juice and your first glass of apple juice. You may need to head to the bathroom soon after you drink prune juice, everyone is different. I have used this combination and have recommended it to my clients and have had good results.
Prune juice by itself is good for constipation. It is a safe, gentle and an effective laxative. Drink a cup in the morning and a cup in the evening. Prune juice contain the substance dihydrophenylisatin, which is responsible for the laxative action. Prunes are also high in iron and are a great supplement if you are anemic or low on iron.
If you add prune juice to your diet, do not drink as much of it as you would when you have constipation. Drink ½ glass in the morning and perhaps ½ glass in the evening.

Rudy Silva gives you more free constipation information. Go get his free "Constipation Secrets 10 Week Course" to discover how to get rid of Constipation: Other Juices Go here for more free tips: Constipation Remedies

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Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.

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Let 'Em Eat Cake - Mini Gingerbread Cakes and Applesauce-Raisin Tube Cake Recipes

By Linda Carol Wilson

We turn to cake for almost every occasion. We celebrate with cake, we share cake with family and friends over coffee, or we like to top off a fantastic meal with a piece of cake. We even enjoy giving cakes as gifts from time to time or to certain people in our lives. Add these recipes to your cake recipe files. The Mini Gingerbread Cakes are baked in jumbo muffin tins to create the perfect size for gift giving or for a buffet table. The Applesauce-Raisin Cake is from my collection of old fashion recipes, this being one enjoyed for years by family and friends.
MINI GINGERBREAD CAKES
1/4 cup molasses
1/2 cup boiling water
3/4 tsp baking soda
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
6 tbsp butter, softened
2/3 cup granulate sugar
2 large eggs
Preheat oven to 350 degrees.
In a small bowl blend the molasses, boiling water, and baking soda; mixture will bubble.
In another bowl mix the flour, baking powder, ginger, cinnamon, cloves, and salt together.
In a large mixing bowl beat the butter and granulated sugar for 2 minutes. Beat in the eggs. Stir in the flour mixture alternating with the molasses mixture, beginning and ending with the flour. Pour the batter into jumbo muffin cups that have been sprayed with nonstick baking spray.
Bake cakes at 350 degrees for 25 minutes or until the cakes test done. Cool in the pan on a wire rack for 10 minutes. Invert pan and remove from cakes. Allow cakes to cool completely on the wire rack.
Decorate with green and red icing drizzle, if desired. To make frosting for drizzle, blend 2 cups of powdered sugar with 3 tablespoons of water. Add water a drip at a time if too stiff.
APPLESAUCE-RAISIN TUBE CAKE
1 cup butter or oleo, softened
2 cups granulated sugar
1 egg
1 1/2 cups applesauce
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoon soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 cup water
1 cup chopped walnuts
1 cup raisins
Preheat oven to 350 degrees.
Grease and flour a 10-inch tube pan and set aside.
In mixer bowl combine the butter or oleo, sugar, egg, and applesauce. Beat until light. Mix flour, soda, salt, cinnamon, cloves, and allspice. Add to the applesauce mixture alternately with the water, mixing well after each. Fold in the walnuts and raisins. Pour into the tube pan and bake for 50 to 60 minutes or until the cake tests done.
Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.

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Amazing Cinnamon Raisin Bread Recipe

By Christan Monin

I have always loved Cinnamon-Raisin bread, so I went and found a basic recipe and then added the most wonderful ingredients to make it extra special. I love tons of flavor in my foods, and this bread reflects my tastes completely. If you also love bold flavors, then this is a recipe for you! It is the perfect breakfast food ( I prefer a slice buttered, but if you want to toast it it's amazing that way, too!), it is also the perfect gift. I have given this miniature versions of this bread as gifts to a number of friends and they all sang highest praises.
Some people are not fond of cloves, and if you happen to be one of those people feel free to leave the spice out (the same goes for nutmeg), you can add ginger, pumpkin spice or anything else your heart desires!
The bread does take a good amount of prep-time, so make sure you have a good 3 1/2 to 4 hours to spare -- you won't be disappointed, I promise!
Makes 3 regular loaves, 6 mini loaves
1 1/2 cups milk
1 cup water (110 to 115 degrees)
2 packages active dry yeast
3 eggs
1/2 cup sugar
1 tsp salt
1/2 cup unsalted butter
1 cup raisins
8 cups flour
1 Tbsp cinnamon
scant 1/4 tsp cloves & nutmeg
1 1/2 Tbsp milk
1 cup sugar
3 Tbsp cinnamon
pinch cloves & nutmeg
Heat milk until just simmering, turn off, and let cool until 120-125 degrees. Combine warm water and yeast and let sit about ten minutes. Add eggs, sugar, salt, butter, and raisins and mix well. Slowly stir in the cooled milk so as not to curdle the eggs. In a separate bowl combine the flour, cinnamon, cloves, and nutmeg, and whisk until incorporated. Gradually add the dry mixture to the wet ingredients. Place the finished dough in an oiled bowl and set in an oven that has been preheated to 175 degrees Fahrenheit. Put the bread in the oven, and turn it off. The low heat will allow the bread to rise without cooking it. Let the dough rise until doubled in size (about an hour).
Once the dough has doubled, roll dough out into a rectangular shape (I get my three bread pans out and measure it length-wise with the dough). Roll out dough until it is just past the bread pans, and try to keep the shape as rectangular as possible. The dough will try to round out around the edges. Once the dough is sufficiently rolled out, add the 1 1/2 Tbsp of milk, and cover the surface entirely. This will allow the delicious sugar and spice mixture to stick to the dough. Mix the sugar and spices together in a small bowl, and evenly sprinkle over the dough. It may look like you'll have leftover sugar, but use it all! This is what makes the bread so special! When completely covered, roll the dough length-wise (tightly), and cut the dough in thirds. Place into well greased pans (crease side down), and tuck the ends under (otherwise you'll have a gooey mess). Place the loaves in the oven again (just the oven lamp turned on will do), and let rise for another hour.
Bake at 350 degrees for 40-45 minutes. The loaves should sound hollow when tapped with a finger.
Happy baking!

For other recipes and fun baking stories, visit my blog: http://bodhibaker.blogspot.com/.

Busy Women Weight Loss Workout Guide
How Any Busy Mom Can Lose 10-15 Pounds 
In Just A Couple Hours a Week Without Leaving Her House 

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Texas Brown Raisin Bread Recipe

By Shelley Pogue

I am used to having this bread around the Easter holiday. Along with the deviled eggs, and ham, bacon fat green beans, and pies of all types. I guess this was around for all of the people who didn't like to eat all of the sweet desserts, and wanted something sweet, but not too sweet. This recipe can be used all year round for breakfast with a little slab of real butter, or a slice of American cheese will go just fine as well. This is a fairly simple recipe to make and it will make about 3-4 loaves depending on the type of pan you use.
Ingredients you will need:
3 Cups of raisins
1 Cup of brown sugar
1/2 Cup of butter
2 Eggs
1 3/4 Cups of buttermilk
2 1/2 Cups of whole wheat flour
2 1/2 Cups of all purpose flour
4 Teaspoons of baking powder
1 Tablespoon of good vanilla bean paste
1 1/2 Teaspoon of salt
1 Tablespoon of orange zest
1 Cup of brown sugar applesauce
You will need 3-4 baking pans, and 2 large mixing bowls, and non stick spray, and wire cooling racks. You should preheat your over to 350 at this time. If you have a gas oven you may need to lower the temperature 10-15 degrees or even more if it cooks really hot. You don't want to burn your delicious raisin bread.
In a large mixing bowl you will combine the sugar, soft room temperature butter, eggs, raisins, applesauce, orange zest, vanilla bean paste, and buttermilk. You will mix well and set aside for a few minutes while getting your other ingredients ready.
In the 2ND mixing bowl you will sift all other dry ingredients flour, salt and baking soda together. you will add about 1/3 to the first mixing bowl of wet ingredients and mix until incorporated. You will do this 2 more times until all of the dry is mixed with the wet ingredients. You will just need to be careful not to over mix this dough or it will not rise, or be fluffy as the end product.
In your baking pans you spray the non-stick spray, and then you will divide the batter evenly between 3-4 pans. If you want a thicker bread you can use 3 pans, the bread will rise out of the top for a more rustic appearance, but the bread will be more dense. You will have to pay closer attention to the doneness with large toothpicks or skewers, by checking the centers to make sure there is no wet dough coming out on the toothpick after you insert, and pull it out. If you are using 4 pans you will still have to keep an eye on them, but just not as much, and you will still have to do the toothpick test for doneness.
You will bake around 10-15 minutes and then rotate around in the oven for a more even cooking. You will want to check in another 10 minutes to see how the bread is coming along. You do not want to overcook! When your bread is done you will remove the loaves from the oven, and the loaf pans, and set them on wire racks until cooled. If you have a bread slicer that works the best, or make sure that you are using a serrated knife. Slice, and serve with butter, or whatever you desire. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

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Oatmeal Banana Muffins With Raisins

By Alice Boter

Looking for a good and easy recipe for oatmeal banana muffins? No need to look any further. Even if you are not a kitchen goddess you will be able to make these nice and healthy oatmeal banana muffins with raisins.
Good recipe for picky kids
There are a lot of kids that state they don't like oatmeal. That is because they never had these nice sweet muffins before. The raw material might not be their cup of tea but by adding the sweet raisins and baking it there is a good chance they will change their minds. With this recipe everybody must love oatmeal. I think even picky kids will give these muffins a try. If your kid is really really picky maybe it's better to tell them afterwards that these muffins are quite healthy and packed with fiber, some kids don't even want to try healthy stuff (I know it's stupid but that's the way it works with picky kids)
Because of the whole wheat flour and the oats this muffin will add lots of nutritious fiber to you your diet. Why do you think sportsmen love fiber? It is exactly what you're your body needs to get going. There is also fresh fruit in these muffins so what's not to love about these muffins? I would say it's the perfect breakfast muffin.
Ingredients for oatmeal banana muffins with raisins

• 1 cup of whole wheat flour
• 1 cup of instant oats
• ¼ cup of dark brown sugar
• ¼ cup of granulated sweetener (check if you can use it for baking, not all sweeteners can do that)
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• ½ teaspoon of ground cinnamon
• ¾ cup of raisins / sultanas
• 3 mashed bananas
• 2 eggs
• ¼ cup of vegetable oil
• ½ cup of buttermilk (you could also use low-fat yogurt)

Directions for making oatmeal banana muffins with raisins

• Preheat the oven to 375 degrees F.


• You will need two bowls for this recipe, one for all dry ingredients and one for the wet ingredients.


• In the dry bowl we will place the Whole wheat flour, the instant oatmeal, baking powder, baking soda, salt, ground cinnamon and the sugar and the sweetener.


• In the wet bowl collect the other ingredients: mashed bananas oil, eggs and buttermilk


• Make sure all ingredients are mixed in their own bowl


• Now make a well in the dry ingredients and pour the wet ingredients into the well. Fold the batter until just mixed. Stop folding asap. If you keep stirring you will end up with rubbery muffins so don't try to get rid of every lump you see.


• Now scoop the batter into the prepared muffin tin (I like those paper liners, makes it easier to eat the muffins without getting dirty fingers)


• Put the muffin tin in the preheated oven and enjoy the smell of homemade fresh healthy muffins for 20 minutes.


• Check with a toothpick for doneness

Hope you and your family will enjoy these muffins just as much as I do
If you like this type of banana muffins please check the Bran Wholemeal oatmeal banana muffin selection.

More delicious banana muffins can be found on http://bananamuffinsrecipe.com/

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Oatmeal Carrot Raisin Cookie Recipe

By Shelley Pogue

Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat "twice" baked biscuits, or savory biscuits. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard flat bread, which eventually turned into more of a pastry type of bread or cookie. Then it became more of a light to fluffy biscuit, and then into the smaller bite size bar like a Madeline, and or a type of drop cookie that we are familiar with today. Some of their efforts were savory, and some turned out to be sweet creations. I credit the Germans and the French for getting us to the sweeter side of things that have developed into the sweet cookies of our day.
In the current day we have bar cookies, drop cookies, refrigerated cookies, rolled cookies, and a few more. I think that the most popular are the drop cookies. The drop cookie was made very popular from the Tollhouse Company, by the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oats cookie. They are both a very popular treat with many people all over the country.
I have created an oatmeal cookie recipe that I hope that you will enjoy. This is a recipe for an oatmeal carrot cookie. It is a little healthier treat than most sweet desserts, and it tastes great if you are an oatmeal cookie fan. This is an easy recipe, and does not take too much time, and it would be fun to prepare with your children.
Ingredients you will need:
1 1/4 Cup of grated carrots
1 Cup of whole wheat flour
1/2 Cup of Raisins
1/2 Cup of I can't believe it is not butter
1/2 Cup of packed brown sugar
1/2 Cup of quick oats
2 Eggs medium size
1/2 Teaspoon of cinnamon and a good vanilla bean paste
1/4 Teaspoon of nutmeg
1/4 Cup of warm water
1 Teaspoon of baking powder
1 Tablespoon of confectioners sugar
Non Stick Spray
First you will preheat your oven to 350 if it is electric and about 325F if it is gas. If you have convection fan turn it off during the baking. It will cause too much browning, and more than likely burn these cookies. You will want to go ahead a spray your baking pan, so you are ready to go directly into the pan after mixing all of the ingredients. I recommend a square or rectangular pan for these cookies.
In a mixing bowl you will add the warm water not hot water, the margarine, and the brown sugar, and the vanilla bean paste, and mix them together. You will then add your eggs and beat it well, and mix with the sugar mixture. You will then add your carrots and raisins, and nutmeg and cinnamon, and mix well.
In a separate bowl you will add the flour, oatmeal and baking powder and mix well. Once all of the dry are mixed together you will add the wet to the dry and mix well.
Pour into non stick pan or sprayed pan and bake for about 20 to 25 minutes. You will turn about halfway through the baking process in the oven to ensure even baking. Remove from the oven and let cool, and sprinkle with the confectioners sugar. When they are cool cut them into bars.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

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Crockpot Recipes: Crockpot Cinnamon Raisin Bread Pudding Recipe

By Christine Szalay Kudra

There are many different types of crockpot recipes you can find and use today when you want to make something good to eat in the slow cooker. You can make a delicious and great tasting dish such as crockpot white chicken chili to serve at home or you might want to make a sweet and mouthwatering dessert such as this crockpot cinnamon raisin bread pudding. That is one of the best things about using your slow cooker, you can make just about anything you want to while using it. Using one offers you a means of cooking those things that you and your family crave and enjoy.
A little Cinnamon Bread Pudding History
People in various regions have been making some form or raisin bread or another for hundreds of years. It is one of the most popular types of homemade breads you can make and serve in the United States as well as in Northern Europe. It is a type of sweet bread that is also a type of yeast bread. There are special days in the United States that are set apart especially for celebrating the making and eating of cinnamon and raisin bread. For instance, the week of May 1 to May 7 is National Raisin Week. September 16 of every year is considered National Cinnamon Raisin Bread Day. National Raisin Bread Month is in November.
Cinnamon Raisin Bread Pudding is Easy to make in the Crockpot
Of course, many of those who have come before you may have stood over a hot oven for too long to prepare such delicious dishes and desserts. Today you can make a delicious bread pudding recipe such as this while using your own crockpot at home. Thrill the children and the adults in your family by serving this delicious and well loved type of comfort food. This recipe only uses a few ingredients and you can whip one up in just a few minutes and then other things while it cooks.
Recipe for Crockpot Cinnamon Raisin Bread Pudding
What You Need

• 10 sliced cubed cinnamon raisin bread
• 4 beaten eggs
• 1 can sweetened condensed milk 14 ounce
• 1 cup water
• 1 teaspoon vanilla flavoring
• Vanilla ice cream

How to Make It
Lightly coat the inside of a 4 ½ to 5 quart crockpot by spraying it with cooking spray.
Cut the 10 slices of cinnamon raisin bread into cubes of about an inch in size. Place the bread cubes in the bottom of the crockpot.
Add the eggs to a medium to large size mixing bowl and then beat well. Add the milk, water, and vanilla flavoring and then beat to combine.
Pour this mixture over the bread cubes in the bottom of the crockpot. Stir and then press the bread cubes into the liquid mixture to absorb the liquid.
Cover with lid and then cook for about 2 ½ to 3 hours on low heat until the bread pudding is set.
Remove and serve with vanilla ice cream or you may want to serve this dessert as it is or with whipped topping.

Crockpot recipes can be fun to make and serve whether you want to make a bread pudding dessert or a crockpot white chicken chili dish. You can find even more delicious recipe ideas today by visiting our website.
The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.

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Vintage Recipes For Turkey With Apple Raisin Herb Stuffing and Paradise Pumpkin Pie

By Linda Carol Wilson 

With our economy in a downward spiral, we are all looking for ways to cut back on our food expenses. Turkey is one of the best ways to do that. They are inexpensive and usually provide more than one meal; there are so many ways to use turkey leftovers. So whether it is holiday time or you just have several to feed or you are looking for economical meal ideas, give this Turkey and Apple Raisin Herb Stuffing a try. Pumpkin is another good food that is inexpensive. Pumpkin is a nutritional plus and is good for anytime of the year. If you want something different in a pumpkin pie, try this Paradise Pumpkin Pie recipe.
APPLE RAISIN HERB STUFFING & TURKEY
This recipe is from an old rural Midwestern Electrical Co-op Newsletter.
12-14 lb turkey, thawed
8 cups dried bread cubes (10-13 slices of bread)
3 cups Granny Smith apples, cored and chopped
3/4 cup golden raisins
1/3 cup chopped onion
1/3 cup chopped fresh parsley
1 1/2 tsp rubbed sage
1 tsp dried thyme
1 tsp dried rosemary
1 cup chicken broth
6 tbsp margarine, melted
Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.
PARADISE PUMPKIN PIE
This recipe is from a 1975 edition of "The Workbasket" magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.
1 (8 oz) pkg cream cheese
1/4 cup sugar
1/2 tsp vanilla
1 egg
1 1/4 cups canned or cooked pumpkin
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
1 cup evaporated milk
2 eggs, slightly beaten
1 9-inch unbaked pastry shell with high edges
Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover bottom of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.
Enjoy!

For more of Linda's vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com
For her diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

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Top Recipes to Use Your Home-Grown Raspberries

By Jackie Smithson

Raspberries are good for you and they taste lovely, the only drawback is that they're sometimes pricey. The good news is that raspberry bushes are incredibly easy to grow. You can find raspberry canes for sale at very reasonable prices and once you've made the initial outlay, you'll be harvesting free fruit from your own raspberry bushes for years. You'll save a fortune and you can be sure that the fruit from your bushes is tastier than the shop-bought kind.
You'll find raspberry canes for sale online and once your raspberry canes arrive, plant them in your garden against supports. If you're short of space, plant them in a pot topped with a bamboo wigwam. That way your raspberry canes will work their way up the wigwam, providing delicious fruit and a pleasant patio decoration at the same time.
Choose your plants carefully because there are summer fruiting raspberry canes for sale and there are also autumn fruiting raspberry canes for sale. If you have enough space, you could choose both varieties to extend your fruit harvest. Summer fruiting raspberry canes for sale now should start to crop from July and you can generally harvest autumn varieties from August right through to October.
Raspberries are perfect on their own or with a little single cream but there's a good chance you'll have more fruit than you know what to do with. Luckily, they're easy to freeze and there are endless wonderful recipes around. Some of the top raspberry recipes include sorbet, coulis, pavlova and crumble. You can even coat them in melted chocolate for a treat.
Raspberry jam is a favourite recipe and it's a great way to enjoy your fruit all year round. Start by sterilising some jars then boil a kilogram of mashed raspberries with a kilogram of sugar for about five minutes. Keep stirring so the jam doesn't burn. After five minutes, turn off the heat and coat the back of a cold metal spoon with the jam. If it's ready, it will form a skin which wrinkles when you push it. Let your jam cool for five minutes and pour it into jars. Cover the jam with waxed discs before putting on lids or covers and then label the jars with the date. Finally, reward yourself with some of your lovely raspberry jam grown from your own raspberry canes on a home made scone topped with an indulgent spoonful of whipped cream.

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

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