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Saturday, October 27, 2012

Raspberry-Banana Gelatin Dessert: Pink Ribbon Recipe

Raspberry-Banana Gelatin Dessert: Pink Ribbon Recipe

Hi everybody :) 

The mixing of ice cream with jello, is what caught my attention in this recipe. I wondered how it would taste, so I had to try it out.  

This recipe may be a good choice for cancer patients because it's great for nausea, mouth sores, and diarrhea, three of the most common side effects of cancer treatments.  During times of nausea, gelatin can help settle the stomach. Eating crackers and dry toast can help combat nausea in the morning and drinking plenty of fluids can be a big help also.


Raspberry-Banana Gelatin Dessert  adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 10 Minutes   |   Start to Finish: 3 Hours 40 Minutes     8 servings

1 box 8-serving size) raspberry-flavored gelatin (I used 2 {4-serving size boxes} 3 oz. each)
2 cups boiling water
1 pint (2 cups) vanilla ice cream
1 can (20 oz) crushed pineapple in juice, drained (I use 1 15 1/4 oz. can)
2 medium bananas, thinly sliced

1. Place gelatin in medium bowl. Add boiling water, stir until gelatin is dissolved. Stir in ice cream. 

Refrigerate about 30 minutes or until partially set.
Spray 2-quart mold with cooking spray. Stir pineapple and bananas into gelatin. 

Spoon into mold. Cover; refrigerate at least 3 hours until firm. 

Unmold gelatin onto serving plate. 
Low fiber

1 Serving: Calories 210 (Calories from Far 35); Total Fat 3.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg Sodium 130mg, Potassium 240mg, Total Carbohydrate 42g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 15%; Calcium 6%; Iron 0%; Folic Acid 2%: Magnesium 6% Exchanges: 1 Starch, 1/2 Fruit, 1 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices: 3

What I Did and/or Think:
I followed the recipe as stated. I divided the jello into 2 mini trifle dishes and a small heart-shape mold because I didn't have a  2 quart mold. 

The ice cream gave the jello a creamy texture.

The Taste: I LOVE IT! I can't wait to try it out with different flavors of jellos ice creams, or  fruits! This is another Great REPEAT!


ENJOY! Come again...

Linked to:

Weekend Wrap Up Party: Tater Tots and Jello
 Sweets for Saturday @ Sweet As Sugar Cookies
The Better Baker Weekend Potluck #40
Strut Your Stuff Saturday @ Six Sister's Stuff
Show and Tell Saturday: Be Different...Act Normal 

Sweet Saturday Link Party: The Gingerbread Blog

Friday, October 26, 2012

Super Grilled Cheese Sandwiches: Pink Ribbon Recipe

Super Grilled Cheese Sandwiches: Pink Ribbon Recipe

Hi everybody :)

I LOVE grilled cheese sandwiches, so when I saw this recipe in the book I knew I had to give it a try. These grilled cheese sandwiches have two extra ingredients added to them; tomato and green onions. LOVE IT!

This recipe may be a good choice for cancer patients because of it's calcium percentages.  To make sure you're getting enough calcium daily check the labels on the foods you buy. If you add up all the percentages for the day, you should reach at least 100 percent Daily Value for calcium. With this recipe, you're off to a great start, because it has 20 percent.

Super Grilled Cheese Sandwiches adapted  Betty Crocker Living with Cancer Cookbook
Prep Time: 5 Minutes      Start to Finish: 15 Minutes      4 sandwiches


4 slices (1 oz each) Cheddar, mozzarella, Colby or Monterey Jack cheese (I used Colby-Jack)
8 slices Italian sourdough, white or whole wheat bread (I used Whole Wheat Bread)
2 medium green onions, sliced (2 tablespoons)
1 medium tomato, seeded, chopped (3/4 cup)
8 teaspoons butter or margarine, softened (I used I Can't Believe It Not Butter Light)

Place cheese slices on 4 slices of bread. 

Top with onions and tomato, 

      (I added another slice of cheese on top of the tomato/onions.)

then remaining bread. Spread 1 teaspoon butter over each slice  of bread.

In 12-inch skillet, place sandwiches, butter sides down. Spread remaining butter over top slices of bread.

Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. 

Turn and cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted. Using pizza cutter, cut sandwiches into wedges or sticks.
High in calcium

1 Sandwich; Calories 300 (Calories from Fat 170); Total Fat 19g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 50mg; Sodium 470mg; Potassium 160mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 11g % Daily value: Vitamin A 15%; Vitamin C 4%; Calcium 20%; Iron 8%; Folic Acid 20%; Magnesium 6% Exchanges: 1 1/2 Starch, 1 High-Fat Meat, 2 Fat Carbohydrate Choices: 1 1/2

What I Did and/or Think:
I follow the recipe directions except for the changes I made in Italic. As you may have notice in the picture, I put an extra slice of cheese on top of the tomato and green onions so they were super cheesy :) 

The Taste:  To say the least the sandwiches were great. I love the added flavor the tomato and green onions gave to the sandwiches also.  I played around with one of them and added some slice mushrooms, very tasty. This is definitely a REPEAT, ladies.

ENJOY! Come again...

Linked to:
Foodie Fridays @ Designs By Gollum
I'm Lovin' It Fridays @ Tidy Mom
Foodie Friday @ Simple Living 
Food-Tastic Fridays @ Not Your Ordinary Recipes
Simply Designing: Simply Link Party
Whipper Berry: Friday Flair Link Party  
Foodie Friends Friday @ Foodie Friends Friday
Blissful And Domestic Friday Link Party 
It's a Hodgepodge Friday
Shaken Together Life: {what's shakin' link party}
French Cuisine Fridays Recipe Link-Up   
Farm Girl Friday Blog Fest: Fresh Eggs Daily

Thursday, October 25, 2012

Orange-Pineapple Fruit Salad: Pink Ribbon Recipe

Orange-Pineapple Fruit Salad: Pink Ribbon Recipe

Hi everybody :)

Everybody love a great fruit salad, this one is very easy to prepare. It's basically a mixture of your favorite fruits in a pineapple/lemon sauce, served chilled. 

This recipe may be a good choice for cancer patients because it's loaded with Vitamin C. When eaten with a meat that high in iron,
Vitamin C makes the iron more readily absorbed into the body. For patients with a low iron count, this is good information to know before or after surgery. 

Orange-Pineapple Fruit Salad adapted Betty Crocker Living with Cancer Cookbook



3   medium oranges, peeled, sectioned (I used 3 packages mandarin orange sections)
1  can (20 oz) pineapple chunks in juice, drained, juice reserved
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced
1 cup seedless red grapes, cut in half
2 kiwifruit, sliced or cut into chunks


In colander in medium bowl, place orange sections and pineapple chunks; sprinkle with sugar. Pour reserved pineapple juice over fruit allowing juice to drain into bowl let stand 2 hours. (Since I used mandarin orange sections, I just drained the oranges and added to the pineapple chunks and remaining fruits, without letting it sit for 2 hours)

Pour juice from bowl into 1-quart saucepan. Stir in lemon juice and cornstarch. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.  

8 serving (1 cup)


In large bowl, place oranges, pineapple, bananas, strawberries, grapes and kiwifruit. Pour sauce over fruit and gently stir. Serve immediately or chill before serving.





High in vitamin C; good source of fiber

1 Serving Calories 170 (Calories from Fat o); Total Fat 0g  (Saturated Fat 0g, Trans Fat 0g);Cholesterol 0mg; Sodium  0mg Potassium 430mg; Total Carbohydrate 40g (Dietary Fiber 4g), Protein 1g %Daily Value: Vitamin A 4%; Vitamin  C 130%; Calcium 4%; Iron 4%, Folic Acid 10%; Magnesium 8% Exchanges: 1/2 Starch, 1 Fruit, 1 Other Carbohydrate Carbohydrate Choices: 2 1/2

What I Did and/or Think:
I used prepackaged mandarin oranges for this recipe, so I didn't let the pineapple and orange slices sit for 2 hours, I just mixed them with the remaining fruits and added the sauce after it cool. 

The Taste: I LOVE this salad! The pineapple and lemon sauce was sweet and delicious! I think the whole family will enjoy this cool refreshing salad.

For variations: I think it would even be more refreshing if it had about 1 tablespoon fresh chopped mint added to it along with 1 cup miniature marshmallows just before serving.

ENJOY! Come again...

Linked to:

Full Plate Thursday @ Miz Helen's Country Cottage

Fantastic Thursday @ Three Little Chiefs
Creative Thursday @ Michelle's Tasty Creations
Link it Up Thursday @ Seven Alive
Sweet Treat Thursday @ Something Swanky
Hookin' Up @ House of Hepworths
Creative Juice Thursday @ Momnivore's Dilemma
Tastetastic Thursday @ A Little Nosh 

The Mandatory Mooch Tasty Thursday
Show Case Your Talent  @What's Cooking Love

Wednesday, October 24, 2012

Angel Hair Pasta with Avocado and Tomatoes: Pink Ribbon Recipe

Angel Hair Pasta with Avocado and Tomatoes: Pink Ribbon Recipe

Hi everybody :)

My LOVE for avocados and tomatoes  led me to this recipe. This is another great dish that just take minutes to make.  
This recipe may be a good choice for cancer patients because it
is great for 
nausea and mouth sores, two of the side effects of cancer treatments.

Angel Hair Pasta with Avocado and Tomatoes adapted Betty Crocker Living with Cancer Cookbook


Prep Time: 20 Minutes      Start to Finish: 20 Minutes    

8 oz. uncooked angel hair pasta (I used wheat pasta)
2 tablespoons olive or vegetable oil  (coconut oil may be used also)
2 cloves garlic, finely chopped
3/4 cup chopped fresh basil leaves ( I used 2 tablespoons freeze-dried basil)
1/2 to 3/4 large avocado, peeled, pitted and cut into small cubes
4 medium tomatoes, cut into small cubes
1/2 teaspoon salt (I used
Rosemary, Basil and Citrus Salt )
1/4 teaspoon pepper (omitted)

1 Cook and drain pasta as directed on package.


2 Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add garlic, cook 1 to 2 minutes, stirring  occasionally, until garlic is tender but not brown. Remove from heat.


3 Stir basil, avocado and tomatoes into garlic in saucepan. 


Toss vegetable mixture and pasta. Sprinkle with salt and pepper. 6 serving (1 1/2 cups each)


High in Vitamin A and folic acid; good source of fiber

1 Serving; Calories 260 (Calories from Cat 70); Tran Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg Sodium 350mg Potassium 350mg; Total Carbohydrate 38g Dietary Fiber 4g); Protein 7g %Daily Valves: Vitamin A 20%; Vitamin C 10%: Calcium 2%; Iron 10%; Folic Acid 25%. Magnesium 10%; Exchanges: 2 Starch, 1 Vegetable, 1 1/2 Fat Carbohydrate Choices: 2 1/2

What I Did and/or Think:
The only changes I made to the recipe are using wheat angel hair pasta and Rosemary, Basil and Citrus Salt instead of salt & pepper. 

The Taste: The flavor combination of tomato, avocado, garlic, and basil with pasta is the BEST! I LOVE this! It will definitely be REPEAT!

For a main dish I tossed 12 ounces precooked shrimps in. SUPER!

ENJOY! Come again...

Linked to:

Cast Party Wednesday#64 -Lady Behind the Curtain 
Made By Me Wednesdays # 54 @ JAQS Studio
Bizzy Bake Recipe Box
Show and Share Wednesday # 9  Semi-Homemade Mom 
Whatcha' Whipped Up Wednesday # 20 @ DJ's Sugar Shack
Whatever Goes Wednesday #141 @ Someday Crafts
{Wow Me Wednesday} # 74 @Ginger Snap Crafts
Wednesdays Adorned From Above  # 23
 Sew Much Ado - We Did It Wednesday
 Savvy Southern Style - Wow Us Wednesdays #89 
What I Whipped Up Wednesday @ Sugar and Dots 
Sugar & Spice and Everything Nice @Seven Thirty Three
Think Tank Thursday: Saving 4 Six 

Tuesday, October 23, 2012

Broccoli-Bacon Salad: Pink Ribbon Recipe

Broccoli-Bacon Salad: Pink Ribbon Recipe

Hi everybody :)

Broccoli is another one of my favorite vegetables, no matter how it's prepared, that's way I choose this as one of the Pink Ribbon Recipes. It's a classic broccoli salad with onion, red &  yellow, sunflower seeds, bacon and a mayo/vinegar dressing.

Broccoli is a great source of  folic acid, which is essential in normal body functions.  However,  the doctor advises excessive folic acid intake can interfere with the effectiveness of a chemotherapy called methotrexate.  Also sunflower seeds are an excellent source of vitamin E, but must be avoided by patients  who have an ostomy (where a portion of the intestine is brought up to the skin).  With that being said, please check with the doctor first, if you're on a special diet. 

Broccoli-Bacon Salad adapted Betty Crocker Living with Cancer Cookbook


1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons white vinegar
1 lb fresh broccoli, cut into florets (5 cups)
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 cup sunflower nuts (I used honey-roasted sunflower seeds)
6 slices bacon, crisply cooked, crumbled (I used about 1/3 cup real bacon bits)

1 In large bowl, mix mayonnaise, sugar and vinegar Stir in broccoli and onion until Coated. Cover; refrigerate 2 hours to blend flavors.  

2 Sprinkle with nuts and bacon before serving. 6 servings (1 cup each)

High in Vitamin C

1 Serving: Calories 260 (calories from Fat 190); Total Fat 21g (Saturated Fat 3.5g, Trans fat 0g); Cholesterol 15mg; Sodium 310mg Potassium 290mg, Total Carbohydrate 11g (Dietary Fiber 2g); Protein 6g % Daily Value: Vitamin A 8%; Vitamin C 90%; Calcium 4%; Iron 6%; Folic Acid 15%; Magnesium 10% Exchanges: 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 3 1/2 Fat Carbohydrate Choices: 1

What I Did and/or Think:

I made the following changes in Italic and here's what I did for the mayo/vinegar dressing:

Mix the mayonnaise,  sugar, vinegar together, divide in half. Set aside one of the halves.


Put the onions in the other halve of the mayonnaise mixture. Mix. 

Put the mayonnaise mixture with the onions in a mini food processor or blender.

Blend until smooth, about 1 minute. 

Mix the two mayonnaise mixture back together.

The mixture will be light pink :)

Combine the rest of the ingredients in a large bowl.

Pour mayonnaise mixture over the broccoli mixture. Stir well to combine.  Refrigerate for at least 2 hours for flavors to blend

The Taste: LOVE, LOVE, Love it! The salad was great. Be sure to make this ahead of time so that the flavors blend. I let this sit overnight. This is always a REPEAT in our house.

For a more colorful variation add 1/2 cup raisins, craisins or both to the broccoli mixture;  and sprinkle with cheddar cheese just before serving. 


BTW...The recipe directions are fine. I only did the extra steps because I don't like the crunchy rawness of the onions, but I love the taste. I also use this method when making any type of salad or sandwich that calls for mayonnaise and onions. It helps the flavors mellow faster too, which is a plus for any recipe :)

ENJOY! Come again...

Linked to:
Tuesday-Talent-Show # 59:Chef In Training    
33 Shades of Green-Tasty Tuesday
Tasty Tuesday (Food Only) @ Naptime Creation  
Kathe With an E You're Gonna Love It