My friend Janell at Saving You Dinero shared a recipe that she did for Homemade Butterfingers.  I love buying a fresh Butterfinger.   I can’t wait to try this recipe.

Enjoy!

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Diets make me just get sick at my stomach.  When you hear the word diet doesn’t it make you just start thinking about all the good foods that you know you won’t get to eat?  It does me.  I have seen a couple of recipes for this book and I am so excited over trying Beth’s recipes and changing some of my eating habits.

Beth Aldrich, a certified Health Counselor,  has written a book called “Real Moms Loves to Eat; How to conduct a love affair with food, lose weight and feel fabulous” The book launches January 2012.

The book is packed full of great knowledge. Beth’s approach to healthy eating is simple and realistic for busy moms. You’ll learn a lot about the food you eat and how it impacts your body and still have loads of fun experiencing new foods and enjoying your life.

You can pre-order the book and also have a chance to win prizes.  The book on Amazon if you pre-order is $10.20 and the Kindle version is $9.99.  Great price!

Everyone that participates in this “virtual pre-order launch party” is eligible for randomly drawn prizes.

Simply enter the the twice-a-month pre-order book giveaway, hosted by the RealMomsLovetoEat.com site here: You can pre-order the book for one entry AND sign up for Beth’s FREE newsletter for a second entry!

• Winners from this virtual book pre-order party will be chosen on January 3, 2012 through random.org and contacted via email.
  

Here is a couple of the sample recipes from Beth’s book.  No Bake Brownies & No Bake Lasagna

Enjoy!!!

Disclosure: I was gifted from Restoring Essence Nutrition, LLC-owner of Real Moms Love to Eat, a free copy of the book, “Real Moms Love to Eat” and a Food Affairiate goodie bag for participating in this virtual tour and writing about this book pre-order contest.

I wrote this blog post while participating in the SocialMoms and Beth Aldrich – Real Moms Love to Eat blogging program, for a chance to get 3,000 My SocialMoms Rewards points. For more information on how you can participate,click here.

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My family loves yeast rolls.  But when I make them, it is a long process.  I have always wanted to find a quick and easy recipe and I think I have.  Over at Your Homebased Mom, she shares a recipe for the 30 minute yeast rolls.  They look WONDERFUL!!!!  This will be a must to try when the family gets together soon.

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I love Taste of Home cookbooks.  The recipes are actually ones that we will eat and they are usually such comfort foods.   Right now you can get some Taste of Home cookbooks for $5 each and FREE shipping plue 10% back from Shop at Home.  here is how you do it.

• Log in or sign up for Shop at Home   Click here   Once signed up or logged in, put Taste of Home in the site’s search bar.  Click on link and then the button shop Taste of home to  go to the Taste of Home website.  This will guarantee the 10% cash back.  Plus if you are new to Shop at Home you get a $5 sign up bonus. (yeah) 
• Click the cookbook link on the left side of the site and then the Taste of Home link underneath the cookbook link.   The cookbooks will come up. Sort the cookbooks by lowest price to highest.
• Choose two or more $5 cookbooks and add them to your cart.  Once you go to checkout use the coupon code 347  to get FREE Shipping.

There is a really cute cupcake recipe book that I want to get for a friend.   

So if you are new to Shop at home you will get
      $5 for signing up
      $1 for the 10% cash back
      FREE shipping .
So your total for 2 cookbooks will be $4.  That is $2 for each cookbook.  

Enjoy!  

Click here to see how you get paid by Shop at Home.

Thank you  Hearts By Mom!

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I love sweet potato fries.  That is my guiltless way to have french fries.  If you have not tried them I highly recommend that you try them.  Many sit down restaurants are now serving them or serving sweet potato chips.  Take the dare and try them.  You will be pleasantly suprised.

I was watching Good Morning America last Thursday and they had a guest on named Lisa Lillian (aka Hungry Girl) Click here to see the clip on GMAShe takes our favorite foods and turns them into foods that we can eat and it not be as bad.  She was sharing some food on the show that we could eat and still keep the waist line.  One of the foods was Butternut Squash Fries.  Immediately my ears perked up. YUM!  Another fry option!

Well, I cooked me a batch of Butternut Squash Fries on Saturday and LOVE THEM!!! I love them as equal to or maybe even better (since they are newer) than the sweet potato fries.   Here is the recipe that I used, in which I got from the Hungry Girl’s website.   I didn’t take a picture of the squash before I cut it so, you will just have to imagine the squash before it being cut.

Items needed:

• Oven pre-heated to 425 degrees
• 1 butternut squash
• 1 cutting board
• 1 large cutting knife and 1 small peeling knife
• olive oil
• baking sheet

If you have not handled a butternut squash before, they have a thick skin and is sometimes hard to cut.  As you can see in the picture to the right, I cut the squash in 1/2 and then in 1/2 long ways.  So the squash was quartered.  then I cut it in french fry strips.  I cut them fairly thin for crispness. You can see the size in the picture.    At this point, I drizzled olive oil over the squash and tossed to make sure every piece was covered.  Then I sprinkled the kosher salt on the squash and tossed again.

Place the butternut squash on a baking sheet.  If possible, have them in a single layer.  Don’t have them piled on top of each other.  Bake for 30-40 minutes and turning with a spatula once during the cooking process.

You can fry these in olive oil if you would like, just do a thin coat in your pan and then place them in the pan.  I have not tried it but I know we do that with the sweet potatoes sometimes.

Once crispy you can remove and enjoy.  You can dip them in ketchup just like a regular fry or eat them plain. 

As you can see, the finished ones on the plate look like a smaller quantity, well, I could not hold back and I ate some before I could get a picture made.

The nutritional value for a 5 oz serving is 65 calories,  0 fat, 16.5 carbs, (which a little high for the diet that I am doing) 3 grams of fiber, 3 grams of sugar, 1.5 grams of protein.

This is another great way to get your children to eat more veggies too!

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I have been hearing about this type of squash that you eat like spaghetti.  It has taken me a while to even attempt to want to try it.  I bought a “spaghetti” squash a couple of weeks ago in the produce section of Krogers but just left it lay on my counter until tonight.  I noticed it was about to go bad so I forced myself to cook it.

Well, surprise, surprise, it is great and so easy to fix.  All you have to do is…..

• Rinse the outside of the squash and then place into the microwave for 1 minute.  This will get it soft enough to cut and take out the seeds.
• Cut the squash in half long wise and take out the seeds and membrane.
• Place the squash cut side down in a boiler or deep skillet and put about 1/2 cup of water in the pan and salt to taste.
• Cook for around 12-15 minutes on med -high to steam the squash.
• take a cloth and hold the squash  while taking a fork and running down the meat of the squash. You will be amazed how it pulls out like noodles.

I took and put butter, parmesan cheese and a little garlic on mine.  You can put spaghetti sauce, or just butter and salt on it.  The squash really blends with any flavor.

You have got to try this.  My husband hates squash but he tried this because it was so strange looking.  He didn’t say he loved it but he didn’t spit it out.  I think that is a step in the right direction as far as adding a new veggie to his list.  This squash didn’t cost a lot either so it is a healthy, inexpensive side dish to add to your menu.

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1. Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased
13×9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes.
2. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.
3. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar.

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Last night  I realized that I had two zucchinis that were about to go bad in my refrigerator.  I can remember when I was younger and lived at home with my parents, my mom would make zucchini bread and would use tin cans to cook them in.  My dad would wait until they came out of the oven and cool just enough to wrap up and then he would deliver them to elderly in our church.  That is some great memories of the kindness that my parents always had for others.  So while thinking about this, I pulled out my cookbook and found this recipe for zucchini bread.  I want to share this recipe with you.

3 eggs                                     2 cups  sugar                          3 tsp vanilla
1 cup oil                                2 cups grated zucchini       3 cups all purpose flour
1 tsp soda                             1 tsp salt                                   3 tsp baking powder
3 tsp cinnamon                  1 cup nuts                                1/4 box of raisins

Beat eggs until light and fluffy. Add sugar, vanilla and oil.  Stir in aucchini. Sift flour, soda, salt, baking powder and cinnamon.  Stir in with other ingredients.  Fold in nuts & raisins in desired. 
I cooked my bread in mini loaf pans. My mom would take large soup cans and pour the batter a little over 1/2 full and keep them standing up on a baking sheet.  She would spray the inside of the can to where the bread would not stick.  The bread would just slide out when finished cooking.  It made for a great presentation. 
Cook for about 30 – 40 minutes in you use small pans  but 40 -45 minutes if you use large loaf pans.

My batch made 16 little loaves.  I wrapped two up and shared them with my neighbor.

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