Loaded Potatoes: Pink Ribbon Recipe

Loaded Potatoes: Pink Ribbon Recipe

Hi everybody :)

The name alone grab my attention to this recipe. I LOVE loaded potatoes. Comfort food at it best. These loaded potatoes are made using red potatoes topped with mushrooms, ham, green onions, sour cream, and cheddar cheese so they are fully-loaded, for a main dish in minutes :)

This recipe may be a good choice for cancer patients because it is great for nausea, constipation, and for mouth sores without the onions and ham; three of the side effects of cancer treatments.

Loaded Potatoes adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 15 Minutes      Start to Finish: 20 Minutes      4 servings
4 medium unpeeled red potatoes
1 package (8 oz) sliced fresh mushrooms (3 cups)
3/4 cup chopped fully cooked ham (not shown) (I used packaged diced  ham)
8 medium green onions, sliced (1/2 cup)
1/8 teaspoon ground red pepper (cayenne)(I use Mrs. Dash Onion & Herb Seasoning)
1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz.) ricotta or mozzarella. (I used mild cheddar cheese)

1. Pierce potatoes with fork. On paper towel in microwave oven, arrange potatoes about 1 inch apart in circle. Microwave uncover on High 8 to to 10 minutes or until tender. (Or bake potatoes in 375 F oven 1 hour to 1 hour 30 minutes.) Let potatoes stand until cool enough to handle.

2. Meanwhile, spray 4 Quart Dutch oven with cooking spray; heat over medium high heat. Add mushrooms, cook 1 minute, stirring frequently. Reduce heat to medium; cover and cook 3 minutes. Remove from heat. Stir in ham, green onions and red pepper. Cover, let stand 4 minutes. 

 














3. Split baked potatoes in half lengthwise; fluff with fork. Spread  1 tablespoon sour cream over each potato half. Top each with ham mixture and cheese.

High in potassium} excellent source of fiber

1 Serving Calories 300 (Calories from Fat 70); Total Fat 7% (Saturated Fat 4g, Trans Fat 0g): Cholesterol 30mg Sodium 550mg Potassium 130mg; Total Carbohydrate 41g (Dietary Fiber 5g); Protein 16g % Daily Value Vitamin A 6%: Vitamin C 15%; Calcium 15%; Iron 15%; Folic Acid 20%; Magnesium 15%  Exchanges: 2 Starch, 2 Vegetable, 1/2 Lean Meat, 1/2 High-fat Meat Carbohydrate Choices 3

 



















What I Did and/or Think:
The only change I did to the recipe was used Mrs. Dash Onion & Herb Seasoning instead of cayenne pepper and mild cheddar cheese instead of sharp.

This Taste: Like I so before I LOVE loaded potatoes! Fully-Loaded, with diced ham too, makes this dish a GREAT REPEAT!

ENJOY! Come again...

Linked to:
Melt In Your Mouth Monday # 87  @ Make Ahead Meals for Busy Moms 
Flour Me With Love: Mix it up Monday! 
Jaime @ Mom's Test Kitchen # 13 
Skip To My Lou: Made by you Monday 
The Bulletin Board @ Mrs Happy Homemaker  

Make-Ahead Waffles with Peanut Butter Spread: Pink Ribbon Recipe

Make-Ahead Waffles with Peanut Butter Spread: Pink Ribbon Recipe

Hi everybody :)

If you're just tuning in to my post, every Sunday I post a Breakfast Is Served.  This Breakfast Is Served Sunday is a Pink Ribbon Recipe. To catch up, last week post is found here.  

Today your in for a treat... these make-ahead waffles are prepared the night before and baked the next morning, for a nice hot breakfast.  They're also topped with a spread made up of  peanut butter and maple syrup! YUM!

This recipe may be a good choice for cancer patients because it contains peanut butter and flour, which provides provide protein, magnesium and iron. Protein helps the body grow new cells with nitrogen. Plus the waffles has a lot of  important calories the body needs for healing.  These are also great for diarrhea one of the side effect of cancer treatment.

So let's get it started...

Make-Ahead Waffles with Peanut Butter Spread adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 25 Minutes
Start to Finish: 9 Hours 55 Minutes  6 servings (two 4-inch waffle squares and about 3 tablespoons spread each)

WAFFLES

 












1 package regular active dry yeast
1/4 cup warm water (105°F to 115 F)
1 3/4 cups lukewarm milk (scalded then cooled)
2 tablespoons sugar
1 teaspoon salt
3 eggs
1/2 cup butter or margarine, softened
2 cups all-purpose flour

PEANUT BUTTER SPREAD

 












1/2 cup maple-flavored syrup
1/2 cup peanut butter

1. In large bowl, dissolve yeast in warm water. Add remaining waffle ingredients  beat with electric mixer on medium speed until smooth 

Cover: let rise in warm place 1 hour 30 minutes. 2. Stir down batter Cover, refrigerate at least 8 hours but no longer than 12 hours.

3. Heat wattle maker Meanwhile, mix syrup and peanut butter until blended set aside. If necessary, grease waffle maker with shortening. Stir down batter. Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle maker (Waffle make's vary in size; Check manufacturer's directions for recommended amount of batter) Close lid of waffle maker

4. Bake about 5 minutes or until steaming stops Carefully remove waffle. Repeat with remaining batter. Serve with peanut butter spread

High in folic acid; good source of fiber and iron

1 Serving: Calories 520 (Calories from Pat 210); Total Fat 23g (Saturated Fat 9g. Trans Fat Og); Cholesterol 130mg, Sodium 620mg; Potassium 350mg; Total Carbohydrate 62g (Dietary Fiber 3g); Protein 15g % Daily Value: Vitamin A 10%, Vitamin c 0%; Calcium 10%   Iron 15% Folic Acid 30%; Magnesium 15% Exchanges 2 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat, 1/2 High-Fat Meat, 3 Fat Carbohydrate Choice: 4

What I Did and/or Think:
I made the batter according to the recipe. With the spread, I added enough syrup to make it drizzle. I baked them in my Double-Side Waffle Maker,  great waffle maker, I love it!

The Taste: The waffles was delicious, crispy on the outside and fluffy on the inside.  The spread was delicious also. I think ALL peanut butter fans would enjoy this recipe. To make this extra special sprinkle mini semi-sweet chocolate chips on top of the spread. These waffles would be great with any topping.


This recipe will be REPEATED! 

For variation, this can also be used for pancakes; just pour about 1/4 cup of batter onto a greased hot griddle cook until puffed and bubbled, flip and cooked until golden brown. Prepared waffles and pancakes can be frozen and reheated in a toaster as needed for breakfast in a hurry. 

ENJOY! Come again...


Linked to:
YeastSpotting! 
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party  #34 @ AddictedRecipes
Sunday Sweet Confessions: Mommy's Sweet Confessions   
Kids In the Kitchen: Adventurez In Child Rearing   
  @ 21st Century Housewife

Pumpkin Drop Cookies: Pink Ribbon Recipe

Pumpkin Drop Cookies: Pink Ribbon Recipe

Hi everybody :

Today is the beginning of my Pink Ribbon Recipes. Since cookies are my favorite things to bake, I'm starting with cookies :)  Pumpkin Drop Cookies. My first taste of pumpkin was when I made Pumpkin Nut Belgian Waffles, I LOVE them! So when I saw this recipe in the book, I thought, why not?

Since pumpkins are high in beta-carotene, a form of vitamin A, an antioxidant vitamin. Studies have shown that antioxidant, may reduce the risk of certain types of cancer. These cookies are also great for nausea and diarrhea, two common side effects of cancer treatments.

So let's get it stared...

  
 

















Pumpkin Drop Cookies adapted Betty Crocker Living with Cancer Cookbook

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup raisins

1. Heat oven to 375 F. Grease cookie sheets with shortening. In large bowl, mix butter and sugars with spoon. Beat in eggs. 

Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.

 


2. Drop dough by tablespoonfuls about 3 inches apart onto cookie sheets.

3 Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.  Makes about 4 dozen cookies

 












Low fiber; low residue

1 Cookie: Calories 80 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/5g Trans Fat Og); Cholesterol 15mg Sodium 120mg; Potassium 55mg Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g % Daily Value: Vitamin A 30%; Vitamin C 0%: Calcium 2%; Iron 4%; Folic Acid 2%, Magnesium 0% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices; 1

What I Did and/or Think:
I followed the recipe and made the cookies as directed. 

To get them the shape I normally like my cookies after I drop them from the spoon I flatten them slightly with damped hands before baking them. The first patch I didn't do that, I did as stated in the recipe and this is how they came out below.

 








The Taste: The cookies were good.  They are soft cake-like cookies. I'm normally a sweet potato girl but, I'm starting to like pumpkin more and more :)



ENJOY! Come again...

Linked to:

Strut Your Stuff Saturday @ Six Sister's Stuff
The Better Baker Weekend Potluck # 40 
Sweets for Saturday# 91 @ Sweet As Sugar Cookies  
Me and My Sweets: Fall Cookies Blog Hop