[CnD] Lemon Pound Cake

[Sugar Lopez via Cookinginthedark]

Lemon Pound Cake


This sugar-free pound cake is easy to make because it uses a reduced-fat baking 
mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor.

Recipe Yield: 16 servings.
Source: Equal

View Online   / 
Print Version 
 

Ingredients

 

Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.

Directions

Preheat oven to 350F.

Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set 
aside.

Combine baking mix, Equal, cornstarch and lemon peel.

Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until 
blended.

Spoon mixture into prepared pan.

Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.

Let cake cool in pan 5 minutes.
Remove and cool completely on wire rack.

Nutritional Information Per Serving:

Calories: 137
Fat: 6 grams
Sodium: 258 milligrams
Cholesterol: 35 milligrams
Protein: 3 grams
Carbohydrates: 18 grams
Diabetic Exchanges: 1 Fat; 1 Starch

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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Re: [CnD] From Scratch recipe for CrockPot Fondue.

[Sugar Lopez via Cookinginthedark]

The small crockpots you would use for potpourri. You can use a small crockpot. 
You just need to warm and melt everything together.
Sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh

Please walk with me through a second chance of life:
https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤


-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Tuesday, December 15, 2020 11:47 AM
To: Cooking in the Dark 
Cc: Johna Gravitt 
Subject: Re: [CnD] From Scratch recipe for CrockPot Fondue.

What are the little dippers?


-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Tuesday, December 15, 2020 2:32 PM
To: CND 
Cc: Sugar Lopez 
Subject: [CnD] From Scratch recipe for CrockPot Fondue.

From Scratch recipe for CrockPot Fondue. 

  

Happy Tuesday!

I hope you are doing well and are taking care of yourself.

I am comfort eating.

and I don't even really care, because New Year's is coming and I'm going to 
worry about all the extra nonsense calories I've been eating then.

Have you ever seen the fondue kits they sell in the grocery store? Now flip the 
packaging over and read the ingredients

 

hmm. There's a lot of stuff in there that's not all that pronounceable!! I am 
not a purist or a food snob in any way --- I'm happy with melting Velveeta down 
and mixing it with a can of Rotel! :-)

 

BUT. Sometimes you want something a bit more sophisticated. And that's a-okay. 
Here is a

From Scratch recipe for CrockPot Fondue. 

 

AND? You can use these super cute new Little Dippers  which a friend just 
shared with me and NOW I WANT THEM...

 

anyways...

How to Make Homemade From Scratch Cheese Fondue

The Ingredients.

serves 4 to 6

3/4 cup TOTAL of "fancy cheese" 

 --> I used 1/4 cup goat, 1/4 cup gruyere, and 1/4 cup swiss <--

1/4 cup white wine

1/2 teaspoon nutmeg

 

The Directions.

 

Shred the hard cheese and put them in the Little Dipper. 

Add the goat cheese. 

Pour in the white wine and sprinkle the nutmeg on top. 

 

No need to stir---it will melt together.

 

Plug in the Little Dipper. Cook for 45 minutes, then stir. 

 

Cover again and heat until cheese is melted and bubbly.

 

Serve with bread, croutons, crackers, or your favorite dipping vegetables.

 

I made large croutons out of a loaf brown rice bread since we are gluten free. 

 

All I did was brush olive oil on both sides, and sprinkle with Kosher salt and 
pepper. 

 

Then bake at 400 until golden, flipping once.

 

HEY STEPH:  I don't like gruyere!!

 

Then use something you DO like.

:-)

The Verdict.

Very tasty. 

PS: mix up the cheeses however you'd like --- sharp cheddar, brie, pepper jack 
--

what's great about this particular recipe is that it will melt nicely and still 
be thick without needing to add flour.

This keeps this fondue keto and low carb friendly, along with being naturally 
gluten free.

 

The white wine provides a bit of a "bite" -- but if you do not want to add 
alcohol, use apple cider instead.

enjoy!!

happy slow cooking!! steph

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] From Scratch recipe for CrockPot Fondue.

[Sugar Lopez via Cookinginthedark]

From Scratch recipe for CrockPot Fondue. 

  

Happy Tuesday!

I hope you are doing well and are taking care of yourself.

I am comfort eating.

and I don't even really care, because New Year's is coming and I'm going to 
worry about all the extra nonsense calories I've been eating then.

Have you ever seen the fondue kits they sell in the grocery store? Now flip the 
packaging over and read the ingredients

 

hmm. There's a lot of stuff in there that's not all that pronounceable!! I am 
not a purist or a food snob in any way --- I'm happy with melting Velveeta down 
and mixing it with a can of Rotel! :-)

 

BUT. Sometimes you want something a bit more sophisticated. And that's a-okay. 
Here is a

From Scratch recipe for CrockPot Fondue. 

 

AND? You can use these super cute new Little Dippers  which a friend just 
shared with me and NOW I WANT THEM...

 

anyways...

How to Make Homemade From Scratch Cheese Fondue

The Ingredients.

serves 4 to 6

3/4 cup TOTAL of "fancy cheese" 

 --> I used 1/4 cup goat, 1/4 cup gruyere, and 1/4 cup swiss <--

1/4 cup white wine

1/2 teaspoon nutmeg

 

The Directions.

 

Shred the hard cheese and put them in the Little Dipper. 

Add the goat cheese. 

Pour in the white wine and sprinkle the nutmeg on top. 

 

No need to stir---it will melt together.

 

Plug in the Little Dipper. Cook for 45 minutes, then stir. 

 

Cover again and heat until cheese is melted and bubbly.

 

Serve with bread, croutons, crackers, or your favorite dipping vegetables.

 

I made large croutons out of a loaf brown rice bread since we are gluten free. 

 

All I did was brush olive oil on both sides, and sprinkle with Kosher salt and 
pepper. 

 

Then bake at 400 until golden, flipping once.

 

HEY STEPH:  I don't like gruyere!!

 

Then use something you DO like.

:-)

The Verdict.

Very tasty. 

PS: mix up the cheeses however you'd like --- sharp cheddar, brie, pepper jack 
--

what's great about this particular recipe is that it will melt nicely and still 
be thick without needing to add flour.

This keeps this fondue keto and low carb friendly, along with being naturally 
gluten free.

 

The white wine provides a bit of a "bite" -- but if you do not want to add 
alcohol, use apple cider instead.

enjoy!!

happy slow cooking!! steph

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Just Plain Meat Loaf

[Sugar Lopez via Cookinginthedark]

Just Plain Meat Loaf


Recipe Yield: Yield: 6 servings
Serving Size: 2 generous slices each
Source: 1,001 Delicious Recipes for People with Diabetes

View Online 

  / Print Version 

 

Ingredients

 

1 cup quick cooking oats
1/2 cup fat-free milk
2 egg whites or 1/4 cup no-cholesterol real egg product
1/4 cup catsup or chili sauce
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 teaspoon Italian seasoning
1-1/2 pounds ground beef eye of round, or 95% lean ground beef
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

Mix oats, milk, egg whites, catsup, onion, bell pepper, garlic, and herbs in 
medium bowl.

Mix in beef, salt and pepper until blended.

Pat mixture into ungreased loaf pan, 9x5 inches, or shape into a loaf in baking 
pan.


Bake at 350 degrees until juices run clear and met thermometer registers 170 
degrees, about 1 hour.


Let stand in pan 5 minutes; remove to serving plate.

Nutritional Information Per Serving:

Calories: 241
Fat: 5.5 grams
Sodium: 489 milligrams
Cholesterol: 64.3 milligrams
Protein: 31.2 grams
Carbohydrates: 15 grams
Diabetic Exchanges: 1 Bread, 3 Meat

 

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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Re: [CnD] Basic Tamales-Sugar

[Sugar Lopez via Cookinginthedark]

Hi Linda
It is really not so hard, it's just a lot of work and time consuming
If you have help it's better.
But then I've been making them since I was a little girl with my great-grandma, 
my granny and my mom.
Every year when I was a little girl, the ladies at my church would all get 
together one Saturday  for Christmas and we all would help out, so that is 
where I learned. I was only 6 years old.
Now, I make them once a year and sell them to help my Go fund me account 
towards my double transplant.
I'm not making them this year to sell though.
I still feel I could make a little this year just for us in the house
But I will do chicken  and chili and cheese
 “How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh

Please walk with me through a second chance of life:
https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, December 14, 2020 9:20 PM
To: Cooking in the Dark 
Cc: Linda S. 
Subject: Re: [CnD] Basic Tamales-Sugar

wow, Sugar, you make this seem so easy. I made tamales once an said I'd never 
do it again.

With the way this is written so organized, I might try it again. I think my 
friend and I ended up making 200 tamales, and I was so tired after that; I'll 
never forget! Thanks for organizing and making this recipe seem so much easier.

Have a wonderful holiday!

On 12/13/2020 7:42 PM, Sugar Lopez via Cookinginthedark wrote:
> Basic Tamales
>
> “Sugar Lopez”
>
> I make these every year with pork, chicken and chilli and cheese
>
>   
>
> I.The Filling:
>
> 3.5 lbs of lean meat (pork, beef, or chicken)
>
> 2 cloves  garlic, chopped
>
> 2 ½ teaspoons salt (or to taste)
>
> 2-3 quarts water (enough to cover meat)
>
> 1 teaspoon ground oregano
>
>   
>
> Directions:
>
> Cut meat into 1-inch cubes and place in a large pan.  Cover with water.
>
> Add garlic, salt and oregano.
>
> Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours.
>
> Drain meat well, saving the broth for chile sauce and/or masa.
>
> Shred the meat using a fork and set aside.
>
>   
>
> II.  Chile Sauce (Mole [móh-lĕh]):
>
> ¾ cup flour
>
> 7 cups liquid (meat broth plus water)
>
> 1 ½ cups red chile powder
>
> ¼ teaspoon cumin
>
> ½ teaspoon ground garlic
>
> 3 teaspoons salt
>
>   
>
> Directions:
>
> Using a jar with lid, place flour in 1 ½ cups of the broth and shake until 
> well blended and creamy.Pour into large skillet and begin cooking over 
> low heat.  Add remaining broth a little at a time, stirring and cooking over 
> low heat until sauce becomes thick.
>
> Add chile powder, cumin, ground garlic and salt.
>
> Mix well.
>
> Add well-drained, shredded meat to sauce and simmer ½ hour longer.  Check to 
> see if any additional salt is needed.
>
>   
>
> III.The Dough or Masa:
>
> 5 lbs masa, plain
>
> 1 tablespoon baking powder
>
> 1 tablespoon salt or to taste
>
> 1 pound lard
>
> 1 cup or more broth or water
>
>   
>
> Directions:
>
> Mix masa, with hands.
>
> Add baking powder and salt and mix well.
>
> Add ¼ cup of liquid and mix well.
>
> Add lard in small increments to the masa.
>
> Alternate adding lard and small amount of liquid.  Knead well after 
> each addition until masa is a creamy texture.  (Avoid adding too much 
> liquid or it will ruin the consistency.)
>
>   
>
> IV.   Preparing the Corn Husks
>
> Soak husks in hot water for 15 minutes or until they can be separated one by 
> one without tearing.  Rinse and drain well before spreading with masa.
>
>   
>
> Spread masa 2 inches from pointed end onto smooth side of husks, using two or 
> more tablespoons of masa depending on thickness desired.  Use a table knife 
> or spatula.
>
> Center one or more tablespoons of filling on the spread masa.
>
> Fold over sides of husks to form a roll.
>
> Fold pointed end over.
>
>   
>
> V. Cooking
>
> Line a deep pan with small pieces of leftover husks.
>
> Stand tamales on folded ends with open ends up.
>
> Add 2 to 3 inches of hot water.
>
> Place a tight-fitting lid on the pan to ensure steam heat builds up to cook 
> the tamales.
>
> Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk.
>
>   
>
>   
>
> Makes approximately 40 to 60 tamales, depending on size.  Tamales may be 
> frozen.  Cool and freeze immediately.  For best results, use within 6 weeks.
>
>   
>
>

Re: [CnD] Basic Tamales-Sugar

[Sugar Lopez via Cookinginthedark]

Right?
Well, I've only done them all alone a cuple of times but it is work. Not hard, 
just time consuming.
I always make it a fun day and have family join me.
Of course now in these crazy times, you must be careful
But Daniel and I have made them.
Good luck
Sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh

Please walk with me through a second chance of life:
https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

-Original Message-
From: Cookinginthedark  On Behalf Of 
Karen Delzer via Cookinginthedark
Sent: Monday, December 14, 2020 3:19 PM
To: Cooking in the Dark 
Cc: Karen Delzer 
Subject: Re: [CnD] Basic Tamales-Sugar

Oh, man, I wish I had the nerve to try these. :)

Karen

At 07:48 PM 12/13/2020, you wrote:
>Basic Tamales “Sugar Lopez” I make these every year with pork, 
>chicken and chilli and
>cheese I.The Filling: 3.5 
>lbs of lean meat (pork, beef, or chicken) 2 cloves  garlic, chopped 2 
>½ teaspoons salt (or to taste) 2-3 quarts water (enough to cover
>meat) 1 teaspoon ground oregano Directions: Cut meat into 1-inch cubes 
>and place in a large pan.  Cover with water. Add garlic, salt and 
>oregano. Bring mixture to a boil; lower the heat; cover and cook for 
>about 1 ½ hours. Drain meat well, saving the broth for chile sauce 
>and/or masa. Shred the meat using a fork and set
>aside. II.  Chile Sauce (Mole 
>[móh-lĕh]): ¾ cup flour 7 cups liquid (meat broth plus water) 1 ½ 
>cups red chile powder ¼ teaspoon cumin ½ teaspoon ground garlic 3 
>teaspoons salt Directions: Using a jar with lid, place flour in 1 ½ 
>cups of the broth and shake
>until well blended and creamy.Pour into 
>large skillet and begin cooking over low heat.  Add remaining broth a 
>little at a time, stirring and cooking over low heat until sauce 
>becomes thick. Add chile powder, cumin, ground garlic and salt. Mix 
>well. Add well-drained, shredded meat to sauce and simmer ½ hour 
>longer.  Check to see if any additional salt is
>needed. III.The Dough or Masa: 5 
>lbs masa, plain 1 tablespoon baking powder 1 tablespoon salt or to 
>taste 1 pound lard 1 cup or more broth or water Directions: Mix masa, 
>with hands. Add baking powder and salt and mix well. Add ¼ cup of 
>liquid and mix well. Add lard in small increments to the masa. 
>Alternate adding lard and small amount of liquid.  Knead well after 
>each addition until masa is a creamy texture.  (Avoid adding too much 
>liquid or it will ruin the consistency.)
>IV.   Preparing the Corn Husks Soak 
>husks in hot water for 15 minutes or until they can be separated one by 
>one without tearing.  Rinse and drain well before spreading with masa. 
>Spread masa 2 inches from pointed end onto smooth side of husks, using 
>two or more tablespoons of masa depending on thickness desired.  Use a 
>table knife or spatula. Center one or more tablespoons of filling on 
>the spread masa. Fold over sides of husks to form a roll.
>Fold pointed end over. 
>V. Cooking Line a deep pan with 
>small pieces of leftover husks. Stand tamales on folded ends with open 
>ends up. Add 2 to 3 inches of hot water. Place a tight-fitting lid on 
>the pan to ensure steam heat builds up to cook the tamales. Simmer for 
>approximately 1 ½ to 2 hours or until masa does not stick to husk.
>Makes approximately 40 to 60 tamales, depending on size.  Tamales may 
>be frozen.  Cool and freeze immediately.  For best results, use within 
>6 weeks. Bless us Lord, this Christmas, with quietness of mind; Teach 
>us to be patient and always to be kind. 🙏 I appreciate the second 
>chance of life at:
>https://www.gofundme.com/sugars-transplant-journey
>-Sugar, ❤😘
>___
>Cookinginthedark mailing list
>Cookinginthedark@acbradio.org
>http://acbradio.org/mailman/listinfo/cookinginthedark


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[CnD] Shrimp Ceviche

[Sugar Lopez via Cookinginthedark]

Shrimp Ceviche

 

14 Roma Tomatoes

*finely diced

1/2 Lg Yellow Onion

*finely chopped

1 Bunch of Cilantro

*Finely Chopped

2 Lbs Medium Shrimp (cooked) *Finely Minced.

Sliced Pickled Jalapeños (Diced)

1 Cup Lime Juice

Schillings Garlic Salt w/Parsley: Add to taste

2 Peeled Cucumbers *Finely Diced 

Combine all Ingredients together top with Avocado.

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Sugar's Chicken Enchilada Casserole

[Sugar Lopez via Cookinginthedark]

Sugar's Chicken Enchilada Casserole

 

Ingredients:

3 to 4 cups of shredded chicken(Rotisserie works great or canned chicken.)

You can always boil chicken thighs as well. If you boil chicken thighs I would 
use about 4 or 5 pieces depending on size;(depends on how much you make.(I 
always make a lot and freeze)

1/2 sm. red onion, diced

2 cans black olives diced(drained)

1/2 lg. green bell pepper or 1 sm., diced

1 16 ounce diced tomatoes with liquid. I like to use garlic and basil flavored 
or fireroasted

1 16 ounce black or kidney beans or chili beans.

1 teas spoon olive oil

1 tea spoon ground garlic

Salt and pepper to taste

4-6 corn tortillas

1 sm. can of tomato sauce if it feels dry.

1 large can of mild Enchilada sauce. I use Las Palmas.

Cheese for topping.

 

Directions:

Preheat oven at 350 dg.

In a skillet or pan place the oil and the veggies to a simmer.

Add diced tomatoes, tomato sauce if needed and beans of your choice(you can 
also mix them if you wish for a more heartier dish) Add the seasonings.

Add the Enchilada sauce to cover, leaving some out for the tortillas.

Once all the mixture is ready set aside.

 

In another pan place a little more oil in with some enchilada sauce. Once warm 
you will run the tortillas through till wet and place in a 9 by 13 dish. Be 
careful as the sauce needs to be hot so it can soften the tortillas. Use tongs 
if you like.

In your 9 by13 dish start creating your layers of sauce, tortillas, mixture and 
cheese.

Do this for as long as you have mixture or till you run out of room. Smile You 
may need 2 dishes depends how much you make.

Remember you can make as much as you want by doubling the dish.

Once you have it all in layers and if you have  more sauce you may pour the 
rest on top and top it off with cheese.

Place a piece of foil on top and place in oven for about 25 minutes or till 
everything is melted and hot.

Serve alone or with your favorite side dish.

Make this recipe your own by adding, or replacing amounts of ingredients.

You can't go wrong.

You can also make it with beef.

 

Enjoy

Sugar

 

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Basic Tamales-Sugar

[Sugar Lopez via Cookinginthedark]

Basic Tamales

“Sugar Lopez”

I make these every year with pork, chicken and chilli and cheese

 

I.The Filling:

3.5 lbs of lean meat (pork, beef, or chicken)

2 cloves  garlic, chopped

2 ½ teaspoons salt (or to taste)

2-3 quarts water (enough to cover meat)

1 teaspoon ground oregano

 

Directions:

Cut meat into 1-inch cubes and place in a large pan.  Cover with water.

Add garlic, salt and oregano.

Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours.

Drain meat well, saving the broth for chile sauce and/or masa.

Shred the meat using a fork and set aside.

 

II.  Chile Sauce (Mole [móh-lĕh]):

¾ cup flour

7 cups liquid (meat broth plus water)

1 ½ cups red chile powder

¼ teaspoon cumin

½ teaspoon ground garlic

3 teaspoons salt

 

Directions:

Using a jar with lid, place flour in 1 ½ cups of the broth and shake until well 
blended and creamy.Pour into large skillet and begin cooking over low heat. 
 Add remaining broth a little at a time, stirring and cooking over low heat 
until sauce becomes thick.

Add chile powder, cumin, ground garlic and salt.

Mix well.

Add well-drained, shredded meat to sauce and simmer ½ hour longer.  Check to 
see if any additional salt is needed.

 

III.The Dough or Masa:

5 lbs masa, plain

1 tablespoon baking powder

1 tablespoon salt or to taste

1 pound lard

1 cup or more broth or water

 

Directions:

Mix masa, with hands.

Add baking powder and salt and mix well.

Add ¼ cup of liquid and mix well.

Add lard in small increments to the masa.

Alternate adding lard and small amount of liquid.  Knead well after each 
addition until masa is a creamy texture.  (Avoid adding too much liquid or it 
will ruin the consistency.)

 

IV.   Preparing the Corn Husks

Soak husks in hot water for 15 minutes or until they can be separated one by 
one without tearing.  Rinse and drain well before spreading with masa.

 

Spread masa 2 inches from pointed end onto smooth side of husks, using two or 
more tablespoons of masa depending on thickness desired.  Use a table knife or 
spatula.

Center one or more tablespoons of filling on the spread masa.

Fold over sides of husks to form a roll.

Fold pointed end over.

 

V. Cooking

Line a deep pan with small pieces of leftover husks.

Stand tamales on folded ends with open ends up.

Add 2 to 3 inches of hot water.

Place a tight-fitting lid on the pan to ensure steam heat builds up to cook the 
tamales.

Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk.

 

 

Makes approximately 40 to 60 tamales, depending on size.  Tamales may be 
frozen.  Cool and freeze immediately.  For best results, use within 6 weeks.

 

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] DB Italian Lemon Cookies

[Sugar Lopez via Cookinginthedark]

DB Italian Lemon Cookies


These delicate lemon cookies have excellent flavor and an interesting texture. 
They are perfect for adding variety to a cookie tray.

Recipe Yield: 27 Servings
Serving Size: 2 cookies

View Online 
  / Print 
Version 
 

Ingredients

 

1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg

Directions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.


Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium 
sized mixing bowl until butter is softened.

Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, 
baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) 
until dough is formed. Do not over mix.


Remove dough from bowl and divide in half. Roll each half into a log approx. 1 
inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing 
dough to chill and become firm.


Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch 
thick. Place cookies on prepared cookie sheet.


Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Nutritional Information Per Serving:

Calories: 160
Fat: 7 grams
Saturated Fat: 4 grams
Fiber: 1 grams
Sodium: 55 milligrams
Cholesterol: 30 milligrams
Protein: 2 grams
Carbohydrates: 19 grams
Sugars: 7 grams

Source: Splenda

 

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] SWEET POTATO HASH BROWNS

[Sugar Lopez via Cookinginthedark]

SWEET POTATO HASH BROWNS

Made with only 4 ingredients, these Sweet Potato Hash Browns are easy to make 
and very delicious. Learn how to make perfect hash browns with my step-by-step 
photo and video instructions.

Prep Time 10 Mins

Cook Time 9 Mins

Total Time 19 Mins

Servings  4 Servings

Calories 186 Kcal

 

3 small sweet potatoes about 1lb.

3 eggs

1/2 cup grated Parmesan

1/4 cup chopped parsley

Salt & pepper to taste

Vegetable oil for frying

Peel and shred the sweet potatoes. Place them in a medium mixing bowl.

Add the eggs, Parmesan, and parsley, and generously season with salt and 
pepper. Stir the mixture well.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add 
spoonfuls of the potato mixture to the pan and flatten them into patties about 
½-inch thick. Flip them over once browned – about 2–3 minutes on each side.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] EASY BREAKFAST PIE

[Sugar Lopez via Cookinginthedark]

EASY BREAKFAST PIE

1 uncooked fresh or frozen deep dish pie crust (or make your own) 3 eggs 1 1/2 
cups whole milk 1 TBS flour 1 TBS melted butter Salt & pepper 1/2 cup diced 
broccoli (optional) 1 cup chopped ham 6 ounces shredded Cheddar cheese

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings: 6 

 

1 uncooked fresh or frozen deep dish pie crust or make your own

3 eggs

1 1/2 cups whole milk

1 TBS flour

1 TBS melted butter

Salt & pepper

1/2 cup diced broccoli optional

1 cup chopped ham

6 ounces shredded Cheddar cheese

 

Preheat oven to 375F. Grab your thawed store-bought pie crust and place it in a 
tin or pie plate or press your homemade pie crust into a pie dish then place it 
on a baking sheet. Set aside.

 

Whisk together the milk, eggs, flour, butter, salt, and pepper until combined. 
Stir in the broccoli if using, ham and cheese. Pour mixture into your pie 
crust, being careful not to overfill, and bake it on a baking sheet (in case of 
overflow) for 45-50 minutes or until the pie is puffed up and golden brown on 
top. Once removed from the oven, allow the pie to cool/set for at least 10 
minutes.

Notes

 

Use whole milk, if using low-fat or skim, you will need to replace 1/2 cup of 
it with whipping or heavy cream. Feel free to add in any veggies you enjoy or 
replace the ham with cooked, crispy bacon or vegetables. And the tiny pans I 
mentioned are THE BOMB when it comes to making eggs. I have a 4 inch one and a 
5 inch ceramic one…they are used more than any other item in my kitchen – they 
turn out perfect eggs and 2 egg omelets…every time! I actually need to get a 
few new ones…mine look like they have been through a battle or something – 
However they still do the job lol!

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] WHITE CHOCOLATE PEPPERMINT MARTINI FOR ONE

[Sugar Lopez via Cookinginthedark]

WHITE CHOCOLATE PEPPERMINT MARTINI FOR ONE

Crushed ice

4 oz. Godiva white chocolate liquor

2 1/2 oz. vanilla vodka

1 1/2 oz. peppermint schnapps

Red Sugar Sprinkles

Chocolate Syrup

Mini Candy Canes

 

Fill a cocktail shaker halfway with crushed ice.

Pour in all the white chocolate liquor, vanilla vodka, and peppermint schnapps.

Shake until well mixed.

Wet the rim of a martini glass and coat with the red sprinkles.

Drizzle a small amount of chocolate syrup along the inside of the glass.

Pour contents of shaker into the glass and place a small candy cane along the 
rim.

Serve and drink responsibly!

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] How to make fudge in the crockpot

[Sugar Lopez via Cookinginthedark]

How to make fudge in the crockpot

 

Hello there, wonderful people!

It's the Holiday season.

It's time to make fudge again. 

This is SO easy a four-year-old could do it (unless her mom shoos her out of 
the kitchen so nobody knows how much fudge got eaten in the name of Quality 
Control).

Slow Cooker Fudge

serves 10 to 20; or 2 on date night

3 cups semi sweet chocolate chips 

1 (14-ounce) can sweetened condensed milk

1 teaspoon pure vanilla extract

1 tablespoon salted butter

cooking spray to spray down the crock

parchment paper or non-stick foil to line a 9 x 9 baking pan

 

 

Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will 
melt faster, so keep an eye on your chocolate.

 

Spray the crock well with cooking spray 

 

(PS: I recommend using a "traditional" stoneware crock for melting chocolate -- 
not one with a metal pot (Ninja, instantpot) because those materials get hotter 
faster than the ceramic/stoneware does.)

 

Dump everything into the pot. Cover, and cook on high for about 1 hour, or on 
low for about 2 hours. 

 

Stir every 30 minutes. 

 

Once the chocolate has lost it's form and can be stirred into a liquid state, 
spread it out into a lined 9 x 9 baking pan.

 

Chill in the refrigerator overnight (or at least 4 hours) before cutting into 
bite-sized squares.

The Verdict.

It's perfect. I wondered how the consistency would be without marshmallow 
fluff, but the condensed milk made the same sort of smooth texture with the 
chocolate as I wanted. 

 

Because the mixture doesn't need to get boiled to a candy-making boiling point, 
this is a great recipe for kids. 

 

If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint 
version.

 

Long Live Fudge!!

have a happy Friday Eve!

happy slow cooking!!

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Cp Homemade Gingerbread Latte

[Sugar Lopez via Cookinginthedark]

Cp Homemade Gingerbread Latte 

 

Happy Wednesday, Slow Cookerers!

It's crazy super bitter cold here today.

And by bitter cold I mean 46 degrees because I'm a wussy Californian.

;-)

How will I heat myself up?

I'm so glad you asked! I will make a batch of Gingerbread latte --- HEAVILY 
caffeinated for myself, but I'll make it without the caffeine for the kids.

This is easy to make and is a fun Sunday morning or chilly afternoon hot 
beverage.

You probably already have EVERYTHING in the house for this, which really means 
it's a win-win.

and you should tip yourself $4.25!

:-)

Homemade Gingerbread Latte

serves approx 4 

 

4 cups milk (cow's, almond, soy, rice, hemp, etc. is just fine.)

1/2 cup white sugar (I like Baker's sugar because it dissolves nicely)

You can also use splenda, stevia...

2 teaspoons ground ginger

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

cinnamon stick, whipped cream for garnish (optional)

 

1/2 cup strong black coffee, or a freshly-brewed shot of espresso

 

The Directions. 

 

I used a 4 quart crockpot, you could get away with going as small as a 1.5 to 2 
quart.

 

Put the milk into your crockpot, and whisk in the dried spices. Don't add the 
coffee.

Cover and cook on low for 3 hours, or high for 1-2. The milk should be quite 
hot, but if your crockpot tends to get hot enough to boil, keep an eye on it. 
Don't let the milk boil.

 

Pour over hot coffee or espresso.

 

Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

 

The Verdict.

These are wonderful. Very, very tasty. The kids each had a cup of the warm milk 
mixture with whipped cream and were delighted. 

 

my hubby didn't get to try any, but I did save my mug for him to smell.

I'm thoughtful that way.

 

 

 ENJOY!!

Happy Slow Cooking! stay warm and cozy!

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Holiday Salsa

[Sugar Lopez via Cookinginthedark]

Holiday Salsa

1 package (12 ounces) fresh or frozen cranberries

1 cup sugar

or choice of sugar sub. if you wish

 

6 green onions, chopped

1/2 cup fresh cilantro leaves, chopped

1 jalapeno pepper, seeded and finely chopped

1 package (8 ounces) cream cheese, softened

Assorted crackers or tortilla chips

 

1. Place cranberries and sugar in a food processor; cover and pulse until 
coarsely chopped. Transfer to a small bowl. Stir in the onions, cilantro and 
pepper. Cover and refrigerate for several hours or overnight.

 

2. To serve, place cream cheese on a serving plate. Drain salsa and spoon over 
cream cheese. Serve with crackers or chips.

Or just eat as is

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] HO HO HASH

[Sugar Lopez via Cookinginthedark]

HO HO HASH

1 bag holiday M's

1 bag chocolate chips

1 bag butterscotch chips

1 can cocktail peanuts

1 bag holiday marshmallows

1 box Christmas capt crunch cereal

1 box of cheerio's cereal

 

Mix all ingredients together.

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Hot Mocha Float

[Sugar Lopez via Cookinginthedark]

Hot Mocha Float

1/2 cup cocoa 

1/2 cup sugar 

1 quart milk 

2 cups hot strong black coffee or 3 tablespoons instant coffee granules 
dissolved in 2 cups hot water 

1/2 pint chocolate ice cream 

Whipped Cream, for garnish 

Shaved Chocolate, for garnish 

 

In a large saucepan with wire whisk or spoon, stir together cocoa and sugar. 
Over medium heat, slowly add milk until well blended. Add 2 cups of hot strong 
black coffee while mixing constantly. Remove from heat. 

 

Ladle into 6 (8-ounce) mugs. Top each with spoonful of ice cream, whipped cream 
and chocolate shavings.

   

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Little Smokies with Grape Jelly and Chili Sauce

[Sugar Lopez via Cookinginthedark]

Little Smokies with Grape Jelly 
and Chili Sauce

 

Happy Tuesday, Slow-Cookerers!

I need to tell you something. You all are nuts.

Seriously nuts.

(I say this with love).

Every day I get a dozen or so emails from people who want Vegetarian recipes. 

Or Weight Watcher recipes. 

Or recipes made for Special Unicorn Snowflakes...

but then I look at my google analytics.

and you know what?

THE MOST POPULAR POST ON THE ENTIRE WEBSITE IS FOR LITTLE SMOKIES.

#seriously

(again: said with lots and lots and lots of love)

So, here you go.

These recipes have been viewed hundreds of thousands of times and have been 
pinned 61,000 times.

Little Smokies with Grape Jelly and Chili Sauce

1 pound Little Smokies sausage

1 (12-ounce) bottle chili sauce (housed by the ketchup)

1 (18-ounce) jar grape jelly

The Directions.

Use a 4-quart slow cooker. Put the smokies into the slow cooker, and pour in 
the sauces. Stir to combine. Cover and cook on low for 4 hours, or high for 2 
or until the smokies are heated through. Serve out of the crock with toothpicks.

 

Big Barbecue Little Smokies

1 pound Little Smokies sausage

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon gluten free Worcestershire sauce

1/2 cup barbecue sauce (check for gluten!)

The Directions.

Use a 4-quart slow cooker. Dump it all in! Stir well and cook on low for 4 
hours, or high for about 2. Make sure the smokies are hot throughout and serve 
out of the crock with toothpicks.

 

The Verdict(s).

 

I hope you find them easy and delicious and crowd-pleasing!

(it's sort of like the commercial they used to run for Rice Krispie treats 
where the mom is reading in the kitchen because the treats are so easy to make 
and then puts flour on her face and apron to make it seem like she worked for 
hours...)

:-)

Happy Slow Cooking!! Enjoy your week and your family!

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Sugar'sPersimmon Cookies

[Sugar Lopez via Cookinginthedark]

Sugar'sPersimmon Cookies

 

Original Recipe Yield 2 -3 dozen 

Ingredients

2-3  ripe persimmons, pureed

1 cup white sugar

1/2 cup butter

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup chopped walnuts

1 cup chopped dates

1 cup of any other dried fruit such as cranberries, pineapple, cherries, 
rasins...

you can use any variety and as much as you like.

 

Directions:

1.Preheat oven to 375 degrees F (190 degrees C).

2.Lightly grease or line one baking sheet with parchment paper. 

3.   Combine the flour, baking soda, cinnamon, cloves, 
nutmeg and salt. 

4.   Cream the butter or margarine with the sugar.

5. Beat in the egg and persimmons.

6. Add the flour mixture and mix until combined, stir in the chopped nuts.

7. Drop by tea spoonfuls, 2 inches apart, onto the prepared baking sheet. 

8.   Bake at 375 degrees F (190 degrees C) for 12 to 15 
minutes. 

 

Nutritional Information  

Amount Per Serving  Calories: 74

that is with recipe as is, with out adding any extra fruits.

 

Total Fat: 2.8g

Cholesterol: 13mg

 

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] OREO TRUFFLES

[Sugar Lopez via Cookinginthedark]

OREO TRUFFLES

1 pkg Oreos (1 lb 2oz)

1 8 oz block Cream Cheese

Meltable white chocolate wafers (from a Michael's or A.C. Moore craft-type 
store)

 

Blend Oreos to dust in blender, 7-8 at a time works best.

Cut cream cheese into 8 blocks.

 

Mix Oreo dust and cream cheese (KitchenAid mixer or similar works best) until a 
firm pasty dough-like consistency. 

 

Roll into dime-sized balls (hands will get messy!) and place on wax paper on 
cookie trays. The mixture should make around 120-140 balls, depending on size.

 

Chill balls in fridge for 2-3 hours.

 

I melt the white chocolate wafers in microwave per directions on bag in a small 
coffee cup. I stab a ball with a toothpick and dip into melted white chocolate 
to coat and place back on wax paper. Once finished coating chill in fridge 
again and keep chilled until serving. I remove all the toothpicks before 
serving.

 

NOTE - There are probably more efficient ways to coat the balls with the white 
chocolate, that's just my method above. I have to add wafers and melt 
periodically throughout the coating process. If the balls start to come off the 
toothpicks while dipping, chill them again. I usually have 3 cookie trays going 
so 2 can stay chilled while I'm dipping the 1. I use red and green vanilla 
flavored chocolate for the holidays.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] CONFETTI DIP FOR RAW VEGETABLES

[Sugar Lopez via Cookinginthedark]

CONFETTI DIP FOR RAW VEGETABLES   

8 oz. cream cheese, room temperature

1 stalk green onion (include green top chopped fine)

1 med. tomato, chopped

1 tsp. salt

1 tsp. dry mustard

1 tsp. pepper

 

Mix together above ingredients. Stir in 8 ounce container sour cream.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] THE BEST COFFEE PUNCH

[Sugar Lopez via Cookinginthedark]

THE BEST COFFEE PUNCH

A cold, ice-cream based coffee punch.

yield: 20 servings

prep time: 15 minutes

additional time: 30 minutes

total time: 45 minutes

 

1 gallon whole milk

1/2 gallon vanilla ice cream

1/2 gallon chocolate ice cream

1/4 cup powdered instant coffee

2 cups white sugar

1 cup water

 

In a small saucepan, mix the coffee powder, sugar, and water and heat until the 
sugar has melted and all the ingredients are dissolved and well mixed. Don’t 
boil.

Refrigerate the mixture in an airtight container until you’re ready to use it, 
at least 30 minutes. The liquid will get kind of syrupy.

When ready to serve, pour the syrup into a large punch bowl.

Add the entire gallon of milk and stir.

Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice 
cream doesn’t have to melt all the way prior to the party … it serves as the 
ice, keeping the punch cold.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] NO-BAKE GINGERBREAD BALLS

[Sugar Lopez via Cookinginthedark]

NO-BAKE GINGERBREAD BALLS

5 ounces gingersnap cookies (about 20 cookies)

3 tablespoons corn syrup

2 tablespoons peanut butter

1/3 cup powdered sugar, sifted 

 

Place cookies in a food processor and process until finely ground. 

Add corn syrup and peanut butter and process until mixture comes together. 
Scrape down the sides of the processor's bowl if necessary. If mixture is too 
dry to come together, add another tablespoon of corn syrup. Shape mixture into 
1-inch balls, then roll in powdered sugar

 

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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[CnD] Sugar’s Diabetic Friendly fruit salad

[Sugar Lopez via Cookinginthedark]

Sugar’s Diabetic Friendly fruit salad

 

What you need:

1/2  banana

1 16 ounce fruit cocktail-unsweetened in water not syrup-Drained

1 can either crush or pineapple diced, drained. (Save a little of juice)

3 to 4 small sugar-free vanilla instant puddings

8 ounce tub of sugar-free French vanilla cool whip

1 cup fresh sliced strawberries

½ cup unsweetened coconut flakes

½ cup pecans or favorite nuts like almonds, cashews, peanuts

1 small bag of small colored marshmallows)option) 

 

Instructions:

Mix all together and fold in ingredients and place in the fridge over night or 
2 hours before serving

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

 

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Re: [CnD] How do you melt a stick of butter in the microwave?

[Sugar Lopez via Cookinginthedark]

Hi Kevin
I just did that this morning.
I put a stick of butter in a handy microwave bowl, and put it on for 10 
seconds, then I checked it. For me it took  a couple more seconds to metl 
completley
So I would start with 10 seconds and go from there.
Good luck
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh

Please walk with me through a second chance of life:
https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

-Original Message-
From: Cookinginthedark  On Behalf Of 
Kevin Minor via Cookinginthedark
Sent: Tuesday, December 1, 2020 3:12 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: [CnD] How do you melt a stick of butter in the microwave?

Hi.

I've decided to attempt to make a hash brown casserole, and one of the 
ingredients is a stick of melted butter. Rather than try to pour it into the 
mixing bowl from a hot item on the stove, I've decided to use my handy dandy 
microwave to do the deed. I've never done this before, so I'm looking for any 
pointers that I can get. What should I put the butter in to nuke it? Do I break 
up the stick, or leave it whole? Should I let it warm for a few minutes at room 
temperature? Also, how long do I microwave it?

That's all I can think of. If there are other things I need to know, please 
tell me. I'll share this recipe soon. It takes a 9 by 13 dish to bake in, and 
it calls for 2 pounds of shredded hash browns, so it's a lot. It's very good.

Have a blessed day and don't work too hard.

Kevin and Jilly
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[CnD] CP Mulled Wine and Wassail (spiced cider)

[Sugar Lopez via Cookinginthedark]

CP Mulled Wine and Wassail (spiced cider)

 

 

Happy the day before the day before Thanksgiving!

this year has stunk beyond belief. I am so sorry that COVID has ruined so many 
plans we had with family for Thanksgiving.

it's truly not fair, and I hate it for you, I hate it for me, and I hate it for 
everybody.

 

SO.

 

In honor of Thanksgiving and The Pilgrims and Netflix-being-so-awesome

and also elastic-waist pants 

LOL

You should enjoy yourself today, and tomorrow, and on Thursday, and on Friday 
just because rounding off the week sounds like a sensible thing to do.

Gobble gobble

by plugging in your crockpots so THEY work while you CHILLAX and eat.

 

eat food.

 

enjoy.

 

and be merry.

  

You can start off with:

Mulled Wine

serves 8 

 

2 bottles dry red wine (I used Cabernet Sauvignon)

1 cup freshly squeezed orange juice (about 3 oranges)

2 more oranges (one to float on top, and one for garnish wedges)

3/4 cup white sugar

1/4 teaspoon allspice

1/4 teaspoon cinnamon

4 cinnamon sticks

4 whole cloves

 

Open the wine and pour it into your slow cooker (use either a 4 or 6-quart). 
Squeeze the oranges to get 1 cup of juice.

 

I'm sure you could get away with using store-bought juice, but the pulp 
floating around is what's kind of neat about mulled wine; it's more rustic this 
way. 

 

And oranges are in season.

 

Stir in the sugar, and add the ground spices. Float the cinnamon sticks and 
whole cloves on top. Slice one of the oranges in rings, and float the rings on 
top.

 

Cover and cook on high for 2 hours, or on low for 4. 

 

or:

 

Wassail (spiced cider)

serves 8

 

2 quarts apple cider

1 cup pineapple juice

1/2 cup honey

3 sticks cinnamon

2 whole cloves

1 whole orange, cut in rings

 

(brandy, optional, to add after cooking to individual mugs.)

 

Use a 4-6 quart crockpot. This makes 9 cups of juice.

 

I *just* watched an Unwrapped episode where they explained the difference 
between cider and juice: you can't see through cider, because they use the 
whole apple.

 

Put all of the ingredients into the crockpot.

 

Wash your orange well, and cut off each end. Slice the remaining orange into 
rings, and float the pieces on the top of the juice.

 

Cook on high for 2 hours, or on low for about 4. You want the juice completely 
hot, and the flavor of the cloves and the cinnamon to have permeated.

 

Ladle into mugs. If you are going to add the brandy, put a shot into each mug, 
then top with the hot cider.

 

  

旅     旅     旅     旅     旅     

 

The VERDICTS:

 

Warm your bellies and your hearts ---

 

be well.

 

lots and lots of love to you and yours -- please take care.

 

 

Enjoy your Thanksgiving and your family!! Happy Slow Cooking!!

xoxo

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] CINNAMON ROLL BREAKFAST CASSEROLE

[Sugar Lopez via Cookinginthedark]

CINNAMON ROLL BREAKFAST CASSEROLE

A delicious breakfast casserole that uses store-bought cinnamon rolls!

 

2 tubes 8 count each, Pillsbury Cinnamon Rolls

1/2 cup milk

4 eggs

1 tsp. cinnamon

1/4 cup maple syrup

 

Open the cans of cinnamon rolls and cut each roll into 4 pieces. Lay the rolls 
in a 9 X 13 inch baking dish that has been sprayed with non-stick cooking spray.

In a bowl, combine the eggs, milk, cinnamon and syrup. Pour over the cinnamon 
rolls making sure everything is covered.

Bake in a 350F oven for about 20 to 25 minutes or until the rolls are puffed up 
and slightly browned.

In a microwave safe bowl, heat the icing that came with the cinnamon rolls in 
the microwave for a few seconds.

Drizzle over the casserole.

Serve warm and enjoy!

 

NOTES

Be careful not to over-heat the icing in the microwave. It will turn to liquid 
if you heat it too long.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] CP Dump Cake in the slow cooker

[Sugar Lopez via Cookinginthedark]

CP Dump Cake in the slow cooker

 

Happy Monday, Slow Cookerers!

This is an awesome dessert to have in your slow cooker arsenal.

 

Maybe Dump Cake isn't the best term to use --- it sort of sounds icky, but I 
promise that the end result is magically delicious.

 

I've wanted to post a "dump cake" recipe for a while --- but was a little 
worried about how it would look.

 

I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals 
keep under wraps that they shoo the kids out of the kitchen so they can lick 
pie filling off the lid of the can with no one watching?

 

You'll love this customizeable recipe.

If you don't care for canned cherry filling or chocolate cake, use apple pie 
filling or even canned peach slices in syrup with a yellow cake mix.

 

Although I have not tried it myself yet, I've had readers say they have used 
canned pumpkin pie filling and a spice cake  mix, which sounds absolutely 
delicious!!

 

Slow Cooker Dump Cake

serves 6 to 8

 

2 (21-ounce) cans pie filling

1 (15-ounce) box cake mix (we are gluten free, so that's what I use.)

1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)

1 tablespoon water

 

The Directions

 

Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 
6-quart and that's it, reduce cooking time by about a 1/3.

 

Dump out the pie filling into the bottom of your prepared slow cooker. (don't 
forget to lick the cans! that stuff is GOOD.) (PS: don't cut your tongue.)

 

In a large mixing bowl, mix together together the cake mix, melted butter, and 
water.

 

You're going to have a crumbly cake mix, but what you're really trying to do is 
to "wet" all of the powder.

 

(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that 
stuff is GOOD.)

 

Pour this evenly over the top of the canned filling.

 

Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours.

 

Uncover, and continue to cook on high for another 30 minutes or so to release 
condensation.  

 

Your cake is finished when the dough is set, and you can poke at it with your 
finger and not get a bunch of goop (technical term) on it.

 

The filling will bubble up and be intertwined with the cake mix. Spoon into 
bowls and eat warm or at room temperature.

 

Enjoy!

 

The Verdict

 

Holy crazy mama, this is Uh.Maze.Ing.  it's SUPER DUPER hot when right out of 
the crock--- be careful! 

 

 

I hope you enjoy yourday! Happy Slow Cooking!!

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] Sugar’s ROOT BEER FLOAT CAKE with Root beer Icing

[Sugar Lopez via Cookinginthedark]

Sugar’s ROOT BEER FLOAT CAKE with Root beer Icing

 

If you plan to make this a double layered cake, you will need to make 2 cakes.

You will have to bake the cakes separately for best results.

 

You will also have to make an extra batch of Icing.

 

What You Will Need:

1 box yellow cake mix with pudding in mix (18.25 oz.)

1 box vanilla instant Jell-O pudding mix (5.1 oz.)

1 1/4 cups root beer

1/2 cup vegetable oil

4 large eggs

1 Tea Spoon Root Beer Extract if you can find it. (optional)

Dad’s Root beer Candy (any root beer candy will work. I like Dad’s or A best)

 

root beer glaze

Instructions at the bottom

 

Directions:

Preheat oven to 350.

Grease, flour or spray Pam a 9 by 13 cake dish or a 10" fluted cake pan.

(I like to use my 9 by 13 cake pan and I like to use butter flavor Pam)

 

In a large bowl, combine cake mix, pudding mix, oil, eggs and root beer extract 
if desired.

Beat at medium speed with an electric mixer until smooth.

Spoon batter into prepared pan.

bake 45 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pan 10 minutes.

Remove from pan, let cool completely on a wire rack.

Spoon glaze over cooled cake.

 

ROOT BEER GLAZE:

2 cups powdered sugar

(1 Box)

3 Table spoon root beer.

Use as much soda as you need until you find the right texture you like.

Make sure it’s not too thick or too thin.

 

In a small bowl, combine sugar, root beer, whisking until

smooth.

 

Sugar’s notes:

Take your root beer candy and crush enough for your icing and filling if 
desired.

Simply add crush candy pieces in to your icing and spread carefully in-between 
cakes if you are making a double layer cake.

With left over icing, ice the entire cake.

 

Enjoy

Sugar

Y

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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Re: [CnD] Using pita Bread

[Sugar Lopez via Cookinginthedark]

Lovely,
I love using pits instead of bread
I love to use the spinich pita breads

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Gregory Yorke via Cookinginthedark
Sent: Wednesday, November 4, 2020 4:54 AM
To: 'Cooking in the Dark' 
Cc: gyo...@verizon.net
Subject: Re: [CnD] Using pita Bread


One of my favorites is to make a salad of cucumbers, onions, tomatoes and what 
ever you would like and put a little vinaigrette dressing on the salad.
Stir the salad around so the dressing is through the entire salad.

Cut the pita bread into 2 pieces and make a pocket in each piece, not splitting 
 the outer crust.
(Put your thumbs into the inner part of the pita and do not break the outer 
crust to make a pocket). 
Put the salad into each pocket and enjoy.

You can use any type of salad dressing you like for your taste. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Kerryann Ifill via Cookinginthedark
Sent: Wednesday, November 4, 2020 4:55 AM
To: cookinginthedark@acbradio.org
Cc: Kerryann Ifill 
Subject: [CnD] Using pita Bread

Hi Everyone:

I have a 12 pack of pita bread in the refrigerator, but I have no idea other 
than pita pizza what I can make with them. Any suggestions?

Kerry
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Re: [CnD] CROCKPOT CANDIED PECANS

[Sugar Lopez via Cookinginthedark]

Go for it!
Sounds lovely
sugar

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Monday, November 2, 2020 5:11 AM
To: 'Cooking in the Dark' 
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] CROCKPOT CANDIED PECANS

Sugar and Pamela,

Definitely want to make these. I have a mix called gingerbread spices that I 
got from King Arthur. Thinking of using it instead of the cinnamon. Would 
welcome an opinion. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Sunday, November 1, 2020 8:25 PM
To: 'Cooking in the Dark' 
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] CROCKPOT CANDIED PECANS

Sugar, these are on my list for this year too. Thank you for sending this one 
that uses real sugar and nuts. I was afraid I was going to have to modify one 
made for using substitutes, which I am not able to use.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Saturday, October 31, 2020 10:52 AM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CROCKPOT CANDIED PECANS

CROCKPOT CANDIED PECANS

These are at the top of my holiday MUST MAKE list. Great DIY holiday gift. This 
recipe works well with almonds, cashews or walnuts!

Prep Time: 5 Minutes

Cook Time: 3 Hours

Total Time: 3 Hours 5 Minutes

Serves: 10 -12

Calories:299 

 

1 cup Sugar

1/2 cup Brown Sugar

1.5 Tablespoons Cinnamon

1 Egg White

2 teaspoon vanilla

4 cups Pecans or almonds, cashews or walnuts

1/4 cup Water

 

In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside.

In a separate, bowl whisk together egg white and vanilla until it becomes a 
little frothy.

Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt 
crockpot for this single batch). Pour egg white mixture over pecans and stir 
until nuts are evenly coated.

Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated 
well with sugar. Cook covered on LOW for 3 hours, stirring every 20 minutes. 
When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir. 
This will make the outer shell nice and crunchy.

When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 
minutes.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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Re: [CnD] CROCKPOT CANDIED PECANS

[Sugar Lopez via Cookinginthedark]

Pamela,
You are welcome. I make them every year and you can use any nut.
Sugar

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Sunday, November 1, 2020 5:25 PM
To: 'Cooking in the Dark' 
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] CROCKPOT CANDIED PECANS

Sugar, these are on my list for this year too. Thank you for sending this one 
that uses real sugar and nuts. I was afraid I was going to have to modify one 
made for using substitutes, which I am not able to use.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Saturday, October 31, 2020 10:52 AM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CROCKPOT CANDIED PECANS

CROCKPOT CANDIED PECANS

These are at the top of my holiday MUST MAKE list. Great DIY holiday gift. This 
recipe works well with almonds, cashews or walnuts!

Prep Time: 5 Minutes

Cook Time: 3 Hours

Total Time: 3 Hours 5 Minutes

Serves: 10 -12

Calories:299 

 

1 cup Sugar

1/2 cup Brown Sugar

1.5 Tablespoons Cinnamon

1 Egg White

2 teaspoon vanilla

4 cups Pecans or almonds, cashews or walnuts

1/4 cup Water

 

In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside.

In a separate, bowl whisk together egg white and vanilla until it becomes a 
little frothy.

Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt 
crockpot for this single batch). Pour egg white mixture over pecans and stir 
until nuts are evenly coated.

Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated 
well with sugar. Cook covered on LOW for 3 hours, stirring every 20 minutes. 
When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir. 
This will make the outer shell nice and crunchy.

When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 
minutes.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] CROCKPOT CANDIED PECANS

[Sugar Lopez via Cookinginthedark]

CROCKPOT CANDIED PECANS

These are at the top of my holiday MUST MAKE list. Great DIY holiday gift. This 
recipe works well with almonds, cashews or walnuts!

Prep Time: 5 Minutes

Cook Time: 3 Hours

Total Time: 3 Hours 5 Minutes

Serves: 10 -12

Calories:299 

 

1 cup Sugar

1/2 cup Brown Sugar

1.5 Tablespoons Cinnamon

1 Egg White

2 teaspoon vanilla

4 cups Pecans or almonds, cashews or walnuts

1/4 cup Water

 

In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside.

In a separate, bowl whisk together egg white and vanilla until it becomes a 
little frothy.

Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt 
crockpot for this single batch). Pour egg white mixture over pecans and stir 
until nuts are evenly coated.

Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated 
well with sugar. Cook covered on LOW for 3 hours, stirring every 20 minutes. 
When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir. 
This will make the outer shell nice and crunchy.

When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 
minutes.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] CP Dry Rub Ribs with Baked Apple Chutney

[Sugar Lopez via Cookinginthedark]

CP Dry Rub Ribs with Baked Apple Chutney

 

Howdy, Slow-Cookerers!

I hope your week is going well! This is a fantastic fall spiced rib recipe --

 

I think you'll really enjoy it. I get a lot of questions about cooking with 
water or liquid ---

this recipe doesn't ask for cooking liquid. I know that the "old school" method 
of crockpotting asked that you add 1 cup of liquid per pound of meat.

This is not necessary.

;-)

 

The new pots on the market all seal really well while they are in use and your 
meat will cook nicely in it's own juices -- which is fantastic because you 
won't end up with soggy or water-logged meat.

And nobody wants that!!

And here is the recipe --- enjoy!!

 

Dry Rub Ribs with Baked Apple Chutney

serves 4

 

1 rack baby ribs (approx 3 pounds)

1 tablespoon ground nutmeg

1 tablespoon paprika

1 tablespoon ground ginger

1 tablespoon kosher salt

1 teaspoon ground cinnamon

1 1/2 teaspoons ground black pepper

4 Granny Smith Apples, peeled and diced

 

Use a 6-quart slow cooker. Place the ribs into the insert (you may need to cut 
them in half to get them to fit nicely).

 

In a small mixing bowl, combine the nutmeg, paprika, ginger, salt, cinnamon, 
and pepper. Rub this spice blend evenly over all sides of the ribs.

 

Dump the apple on top.

 

Cover, and cook on low for 6 to 7 hours. Serve the ribs with a spoonful of 
cooked apple on top.

 

The Verdict.

Baked apples and ribs are a natural pairing, and this recipe combines two 
favorites in one pot.

 

Rib purists will find the pork is beautifully seasoned without needing 
additional sauce.

But it's up to you -- if you feel like sauce is needed, feel free to dip with 
your favorite bbq sauce.

 

HEY STEPH, I don't like ribs. Can I use Pork Chops?

 

yup!

 

How about chicken thighs?

 

Fine with me! Just keep the poundage the same.

 

:-)

 

Enjoy!!

have a great evening! happy slow cooking!

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] CP Witches Brew

[Sugar Lopez via Cookinginthedark]

CP Witches Brew

 

Hello there, Slow Cookerers!!

witch's Brew is a super fun drink that you should make for all of the little 
goblins in your life.

Originally written a super long time ago -- because I no longer have a 5-year 
old!!

Happy almost-Halloween! We had a play date today, and my 5-year-old 
taste-testers couldn't get enough of this stuff. The comments I overheard were 
priceless:

 

"it doesn't taste like there are spiders or lizards or bugs in it"

"how did your mom even know how to make this?"

"is my tongue green yet?"

"I've never had ice cream in a drink before"

"I guess this is why witches have green faces"

 

This is a super easy hot beverage to whip up, and tastes like a lovely citrus 
cocktail. I'm sure you could put a shot or two of something in there if you are 
planning on serving adults.

 

The Ingredients.

serves 8-10

2 quarts apple juice

2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz)

1/4 teaspoon allspice

1 box (6 ounces) lime jello powder

5-6 whole star anise *

orange sherbert (to add before serving)

 

* I wouldn't go out of my way to purchase star anise if you don't already have 
it in the house. It looks neat floating in the pot (like little spiders), and 
provides a touch of a licorice taste, but not enough to justify the expense. If 
you really want a tad bit of licorice flavor, throw in a few jelly beans and 
call it a day.

 

The Directions.

 

You will need a 5.5 quart or larger slow cooker. If you only have a smaller one 
in the house, you'll need to cut down the juice quantities.

 

Pour in the juices, and add the allspice. 

 

Stir in the jello powder, and float the star anise (if using) on top. 

 

Cover and cook on low for about 5 hours, or on high for about 3. Serve with a 
scoop of orange sherbert---it will cool the beverage down enough for small 
children to enjoy right away, and creates a fun foamy slimy film---perfect for 
Halloween.

The Verdict.

 

Delicious. It's quite limey in flavor, and a really fun color.

I debated whether or not to thrown in a handful of grapes to mimic eyeballs, 
and am glad I decided not to. I think the possible choking hazard thing would 
worry me too much. My little friends were thrilled with their after-school 
snack (I promise I fed them lunch before filling them up with sugar!) and I 
received many sticky hugs and thank yous.

 

I also taught them my favorite joke of all time:

 

What's Ernie's favorite ice cream?

 

SureBert!

 

hahahahahahaa

 

 

Have a fantastic Halloween. Be safe!

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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Re: [CnD] CP Cinnamon And Sugar Almonds

[Sugar Lopez via Cookinginthedark]

The instructions say:

" The Directions.
Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check 
often because they will cook a bit faster).

Spray the stoneware well with cooking spray.
This is the inside of your cp
If your cp has a ceramic liner like mine, thus the stonewall or stoneware"
HTH
Sugar
"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Monday, October 26, 2020 4:39 PM
To: 'Cooking in the Dark' 
Cc: meward1...@gmail.com
Subject: Re: [CnD] CP Cinnamon And Sugar Almonds

What is this cooked in?  I don't understand about the stoneware well.  Mine is 
just a regular pan, though it's oval, flat on the bottom with sides at right 
angles to the floor.  That's hardly a well.  Do you know what they are talking 
about?  Thanks.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Monday, October 26, 2020 2:26 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CP Cinnamon And Sugar Almonds

CP Cinnamon And Sugar Almonds

 

HAPPY MONDAY TO ALL!

These sugar covered almonds are not only an O'Dea favorite, they are an 
Internet favorite.

Pinterest has let me know that this recipe has been shared over 58,000 times.

 

If you can hold yourself back from eating them all, these make *excellent* 
gifts. Seal in an airtight container and eat right away or store them in the 
fridge.

 

Cinnamon and Sugar Roasted Almonds

serves about 10

 

cooking spray

1 1/2 cups sugar (try not to freak out on me)

3 tablespoons cinnamon

1/8 teaspoon kosher salt

1 egg white

1 1/2 teaspoons vanilla extract

3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a 
weird measurement)

parchment paper or aluminum foil

 

The Directions.

 

Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check 
often because they will cook a bit faster).

 

Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, 
cinnamon, and salt.

Set this bowl aside.

 

In a larger mixing bowl, whisk together the egg white and vanilla extract.

 

Pour the almonds into this bowl and stir well to coat.

 

Add your cinnamon mixture to the top of the nuts and toss with spoons to fully 
coat (too many nuts to do the plastic bag toss---you'd have to do batches). 

 

Put the almonds into the slow cooker and cover.

 

Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the 
almonds on the side of the crock from getting too crispy.

 

When the nuts are all hot and toasty, let them cool fully on a length of foil 
or parchment paper.

 

When fully cool, store in an air-tight container.

 

The Verdict.

I never had the chance to store my almonds in an air-tight container.

 

Adam and the kids kept taste-testing them, and my dad came over to borrow a 
drill (or some tool, I wasn't really paying attention, and this was a while 
ago) and I left the house to go to Trader Joe's. 

 

When I got back, there were about 6 nuts left and cinnamon and sugar was strewn 
all over the counter top.

 

:-)

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] CP Cinnamon And Sugar Almonds

[Sugar Lopez via Cookinginthedark]

CP Cinnamon And Sugar Almonds

 

HAPPY MONDAY TO ALL!

These sugar covered almonds are not only an O'Dea favorite, they are an 
Internet favorite.

Pinterest has let me know that this recipe has been shared over 58,000 times.

 

If you can hold yourself back from eating them all, these make *excellent* 
gifts. Seal in an airtight container and eat right away or store them in the 
fridge.

 

Cinnamon and Sugar Roasted Almonds

serves about 10

 

cooking spray

1 1/2 cups sugar (try not to freak out on me)

3 tablespoons cinnamon

1/8 teaspoon kosher salt

1 egg white

1 1/2 teaspoons vanilla extract

3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a 
weird measurement)

parchment paper or aluminum foil

 

The Directions.

 

Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check 
often because they will cook a bit faster).

 

Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, 
cinnamon, and salt.

Set this bowl aside.

 

In a larger mixing bowl, whisk together the egg white and vanilla extract.

 

Pour the almonds into this bowl and stir well to coat.

 

Add your cinnamon mixture to the top of the nuts and toss with spoons to fully 
coat (too many nuts to do the plastic bag toss---you'd have to do batches). 

 

Put the almonds into the slow cooker and cover.

 

Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the 
almonds on the side of the crock from getting too crispy.

 

When the nuts are all hot and toasty, let them cool fully on a length of foil 
or parchment paper.

 

When fully cool, store in an air-tight container.

 

The Verdict.

I never had the chance to store my almonds in an air-tight container.

 

Adam and the kids kept taste-testing them, and my dad came over to borrow a 
drill (or some tool, I wasn't really paying attention, and this was a while 
ago) and I left the house to go to Trader Joe's. 

 

When I got back, there were about 6 nuts left and cinnamon and sugar was strewn 
all over the counter top.

 

:-)

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] SQUASH CASSEROLE

[Sugar Lopez via Cookinginthedark]

SQUASH CASSEROLE

MAKES 16 SERVINGS

 

2 POUNDS FRESH SQUASH, CHOPPED

1 LARGE ONION, CHOPPED

2 CUPS SHREDDED AMERICAN CHEESE

2 EGGS, LIGHTLY BEATEN

1 SLEEVE SALTINE CRACKERS

1/4 STICK BUTTER

 

Preheat the oven to 350 . In a saucepan cook the squash and onion in water over 
medium heat until fork tender. Drain the squash and onion. Mix in the cheese 
and eggs. Pour the mixture

into a buttered 13 x 9-inch baking dish. Crush the crackers and sprinkle over 
the casserole.

Melt the butter and pour it over the crackers. Bake for 1 hour or until golden 
brown.

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] Baked Parmesan Tomatoes

[Sugar Lopez via Cookinginthedark]

Baked Parmesan Tomatoes

 

2-3 large beefsteak tomatoes

1 cup shaved parmesan cheese

1 Tbsp dried basil

2 Tbsp fresh Italian parsley, roughly chopped

 

 

Preheat your oven to 400 degrees.

Butter a baking sheet.

Slice the tomatoes into 1/4" slices and arrange on the baking sheet.

Top each slice with enough parmesan to cover the top, as well as a sprinkling 
of basil.

Bake for 10 minutes, until the cheese is melted and bubbly.

Top with the fresh chopped Italian parsley.

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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Re: [CnD] honey lentils abean dinner

[Sugar Lopez via Cookinginthedark]

Hi
Do you still need it?
Sugar

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Angela Palmer via Cookinginthedark
Sent: Wednesday, October 21, 2020 6:36 PM
To: cookinginthedark@acbradio.org
Cc: Angela Palmer 
Subject: [CnD] honey lentils abean dinner

Hello ∫ugar,
Can you repost your recipe for honey letils abean dinner ,thank  you in 
.advance. 
Angela  
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Re: [CnD] Avocado Veggie Sandwich

[Sugar Lopez via Cookinginthedark]

I remember that!

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Wendy via Cookinginthedark
Sent: Wednesday, October 21, 2020 7:03 PM
To: 'Cooking in the Dark' 
Cc: Wendy 
Subject: Re: [CnD] Avocado Veggie Sandwich

I used to go to Baker Square, which is famous for its pies, or it used to be. 
The sandwich recipe mentioned here reminded me of an Avocado-Tomato Sandwich 
they served, & it too was delicious.
Wendy 
 

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[CnD] Avocado Veggie Sandwich

[Sugar Lopez via Cookinginthedark]

Avocado Veggie Sandwich 

by American Diabetes Association

 

Diabetic/Vegetarian meal

 

Avocado is full of healthy, monounsaturated fat that is good for your 
cholesterol and will not raise your blood sugar.

This is a veggie sandwich, but if you really need your meat you could add 
turkey or chicken.

   Prep time15 min

  Servings4 Servings 

Servings:1 sandwich 

 

Nutrition Facts

Amount per serving 

Calories, 220

Total Fat, 11g

Saturated Fat, 1g

Cholesterol, 0mg

Sodium, 180mg

Total Carbohydrate, 29g

Dietary Fiber, 9g

Total Sugars, 4g

Protein, 8g

Potassium, 500mg

 

Ingredients

US  Metric 

avocado (cored and cut in half)

4 teaspoons sunflower seeds

1/2 large cucumber (sliced

4 radishes (sliced)

2 roma (plum) tomatoes (sliced) 

4 1/2 ounces whole wheat sandwich thins ( each)

 

Directions

1. Gently remove the insides of the avocado from shell.

Sugar's note, what I do is cut in half and peel off the skin. If you can't peel 
the skin off try using a spoon to scoop it out.

with a knife  Cut avocado into thin slices 

 

2. Spread 1/4 of the avocado slices on bottom piece of sandwich thin.

Sprinkle with 1 Tbsp. sunflower seeds.

Top with 4-5 cucumber slices, 4-5 radish slices and 3 tomato slices.

Place top piece of sandwich thin on sandwich.

3. Repeat process for remaining 3 sandwiches. 

 

Sugar’s note: I always enjoy adding Alpha Sprouts to my sandwiches.

 

 

 

 

 

 

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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Re: [CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options

[Sugar Lopez via Cookinginthedark]

I don't think it does.
I'd read the label or get help to make sure.
Smile
sugar

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Wendy via Cookinginthedark
Sent: Monday, October 19, 2020 4:15 PM
To: 'Cooking in the Dark' 
Cc: Wendy 
Subject: Re: [CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 
Delicious Options

Thanks. I like Worcestershire sauce
& I had thought it contained soy. Nice to know.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Monday, October 19, 2020 4:14 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious 
Options

Got this from another source:

What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options

By: Katherine <https://www.purewow.com/contributor/katherine-gillen>  Gillen

 

It gives marinades a boost of umami, it makes a mean sauce for stir-fries 
<https://www.purewow.com/recipes/chicken-snap-pea-stir-fry-recipe>  and you 
can’t have sushi <https://www.purewow.com/recipes/vegetarian-sushi-cups>  or 
dumplings <https://www.purewow.com/entry_detail/recipe/9864/Pork-Dumplings.htm> 
 without it on the side. Yep, soy sauce is one of our pantry heroes. It’s 
salty, tangy and savory in all the right ways, not to mention versatile. But if 
you have a soy or wheat allergy, the condiment is off-limits. Or maybe you’re 
watching your sodium intake and just trying to avoid it. Is there a worthy 
substitute for soy sauce? Yep, in fact, there are six.

But first, what is soy sauce?

Chinese in origin, the salty brown liquid is actually made from a fermented 
paste of soybeans, roasted grains, brine (aka saltwater) and a mold called 
kōji. (Fun fact: It dates back to the Western Han dynasty in 206 B.C. and was 
historically used as a way to stretch salt, a luxurious and expensive 
commodity.)

 

 

Traditional soy sauce takes months to make. First, soybeans are soaked and 
cooked, and wheat is roasted and crushed. Then the mixture is inoculated with 
kōji, mixed with brine and left to brew. The liquid is pressed from the solids, 
pasteurized and bottled, and voilà, it finally ends up on your table. Depending 
on the country and region of origin, soy sauce can taste different from bottle 
to bottle, and there are endless varieties and flavors. (Light, dark, sweet and 
thick are common ones.)

But if you’re avoiding soy sauce (or just plain ran out), don’t worry. You can 
substitute other comparable ingredients.

6 substitutes for soy sauce

1. Tamari

If you’re not dealing with a soy allergy or monitoring your sodium intake, 
tamari is the closest in taste to regular soy sauce. That’s because it’s also 
made from soybeans and brewed in a similar way, but it doesn’t contain wheat, 
so it’s gluten-free.

2. Worcestershire sauce

Another fermented sauce, this British condiment usually contains a blend of 
malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract 
and molasses. It has the same umami quality as soy sauce, but much less sodium 
and no soy or gluten. (But if you’re allergic to shellfish or seafood, you’ll 
want to skip it.)

3. Coconut aminos

A sauce made from fermented coconut sap, coconut aminos has an umami flavor 
profile that’s similar to soy sauce. It’s a little bit sweeter, but it’s also 
lower in sodium (about 90 milligrams per teaspoon compared to 290 milligrams in 
soy sauce) and gluten-free.

4. Liquid aminos

Liquid aminos (such as Bragg 
<https://www.walmart.com/ip/Bragg-All-Natural-Liquid-Aminos-All-Purpose-Seasoning-16-Fl-Oz/29823609>
 ) is a liquid protein concentrate that’s made from soybeans but not fermented. 
Like coconut aminos, it’s gluten-free, but it does contain soy and has a 
similar sodium content. It tastes a lot like soy sauce, albeit milder and 
sweeter.

5. Dried mushrooms

If you need a substitute for soy sauce that’s gluten- and soy-free and low in 
sodium, dried shiitake mushrooms can work in a pinch. Rehydrate the mushrooms 
in water, then use that soaking liquid in place of the soy sauce. It’s not the 
closest substitute in the bunch, but it packs an umami punch.

6. Fish sauce

This funky condiment is made from fish or krill that’s fermented in salt for up 
to two years. It has a savory, umami quality like soy sauce, but you probably 
won’t want to substitute it in equal amounts. (It’s pretty fishy, after all.)

With the exception of fish sauce, these six substitutes for soy sauce can be 
swapped in a one-to-one ratio, but we always recommend tasting as you go for 
best results.

Want to make a homemade substitute for soy sauce? Here’s how.

Ingredients:

*  

[CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options

[Sugar Lopez via Cookinginthedark]

Got this from another source:

What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options

By: Katherine   Gillen

 

It gives marinades a boost of umami, it makes a mean sauce for stir-fries 
  and you 
can’t have sushi   or 
dumplings  
 without it on the side. Yep, soy sauce is one of our pantry heroes. It’s 
salty, tangy and savory in all the right ways, not to mention versatile. But if 
you have a soy or wheat allergy, the condiment is off-limits. Or maybe you’re 
watching your sodium intake and just trying to avoid it. Is there a worthy 
substitute for soy sauce? Yep, in fact, there are six.

But first, what is soy sauce?

Chinese in origin, the salty brown liquid is actually made from a fermented 
paste of soybeans, roasted grains, brine (aka saltwater) and a mold called 
kōji. (Fun fact: It dates back to the Western Han dynasty in 206 B.C. and was 
historically used as a way to stretch salt, a luxurious and expensive 
commodity.)

 

 

Traditional soy sauce takes months to make. First, soybeans are soaked and 
cooked, and wheat is roasted and crushed. Then the mixture is inoculated with 
kōji, mixed with brine and left to brew. The liquid is pressed from the solids, 
pasteurized and bottled, and voilà, it finally ends up on your table. Depending 
on the country and region of origin, soy sauce can taste different from bottle 
to bottle, and there are endless varieties and flavors. (Light, dark, sweet and 
thick are common ones.)

But if you’re avoiding soy sauce (or just plain ran out), don’t worry. You can 
substitute other comparable ingredients.

6 substitutes for soy sauce

1. Tamari

If you’re not dealing with a soy allergy or monitoring your sodium intake, 
tamari is the closest in taste to regular soy sauce. That’s because it’s also 
made from soybeans and brewed in a similar way, but it doesn’t contain wheat, 
so it’s gluten-free.

2. Worcestershire sauce

Another fermented sauce, this British condiment usually contains a blend of 
malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract 
and molasses. It has the same umami quality as soy sauce, but much less sodium 
and no soy or gluten. (But if you’re allergic to shellfish or seafood, you’ll 
want to skip it.)

3. Coconut aminos

A sauce made from fermented coconut sap, coconut aminos has an umami flavor 
profile that’s similar to soy sauce. It’s a little bit sweeter, but it’s also 
lower in sodium (about 90 milligrams per teaspoon compared to 290 milligrams in 
soy sauce) and gluten-free.

4. Liquid aminos

Liquid aminos (such as Bragg 

 ) is a liquid protein concentrate that’s made from soybeans but not fermented. 
Like coconut aminos, it’s gluten-free, but it does contain soy and has a 
similar sodium content. It tastes a lot like soy sauce, albeit milder and 
sweeter.

5. Dried mushrooms

If you need a substitute for soy sauce that’s gluten- and soy-free and low in 
sodium, dried shiitake mushrooms can work in a pinch. Rehydrate the mushrooms 
in water, then use that soaking liquid in place of the soy sauce. It’s not the 
closest substitute in the bunch, but it packs an umami punch.

6. Fish sauce

This funky condiment is made from fish or krill that’s fermented in salt for up 
to two years. It has a savory, umami quality like soy sauce, but you probably 
won’t want to substitute it in equal amounts. (It’s pretty fishy, after all.)

With the exception of fish sauce, these six substitutes for soy sauce can be 
swapped in a one-to-one ratio, but we always recommend tasting as you go for 
best results.

Want to make a homemade substitute for soy sauce? Here’s how.

Ingredients:

*   2 tablespoons beef bouillon (regular or low-sodium)
*   1 teaspoon molasses
*   1 teaspoon apple cider vinegar
*   Pinch of ground ginger
*   Pinch of garlic powder
*   Freshly ground black pepper, to taste

Directions:

In a small saucepan over medium-high heat, combine the beef bouillon, molasses, 
apple cider vinegar, ground ginger and garlic powder with ¾ cup water. Bring to 
a boil, then lower the heat and simmer until the liquid is reduced to your 
desired flavor strength, 10 to 12 minutes. Season to taste with a few cracks of 
freshly ground black pepper.

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

___

Re: [CnD] Cp HONEY LENTILS and BEAN DINNER

[Sugar Lopez via Cookinginthedark]

Soy Sauce Substitute

Source : Better Homes and Gardens low sodium cookbook

It keeps well in the refrigerator so you can double or triple the batch.

Makes about 1/2 cup

2 Tablespoon Sodium Free Beef Bouillon (regular stuff is loaded with salt)
2 teaspoon Red Wine Vinegar
1 teaspoon unsulfered Molasses
1/8 teaspoon Ground Ginger
dash Black Pepper
dash Garlic Powder
3/4 cup Water

In small sauce pan, combine and boil gently uncovered about 5
minutes or til mixture is reduced to 1/2 cup. Store in refrigerator.
Stir before using.

Yield: 8 Servings

Calories 10 Total Fat 0 gr Saturated Fat 0 gr Polyunsaturated Fat 0 
gr Monounsaturated Fat 0 gr
Cholesterol 0 mg Sodium 5 mg Potassium 14 mg Carbohydrates 2 gr Dietary 
Fiber 0 gr Protein 0 gr

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Wendy via Cookinginthedark
Sent: Monday, October 19, 2020 1:29 PM
To: 'Cooking in the Dark' 
Cc: Wendy 
Subject: Re: [CnD] Cp HONEY LENTILS and BEAN DINNER

Is there a substitute for soy? I am told to use it in moderation with my 
history of cancer. Thanks.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Monday, October 19, 2020 1:58 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Cp HONEY LENTILS and BEAN DINNER

Cp HONEY LENTILS and BEAN DINNER

Crocktober 19, 2020

Happy Monday, Slow Cookerers!

Last night I revisited my favorite vegetarian dinner.

The only change I made to the Original Recipe was that I used a can of drained 
and rinsed black beans instead of garbanzo beans because my 8 year old doesn't 
like garbanzos. 

 

I also added about a cup of shredded butternut squash. Trader Joe's sells the 
spirals next to the carrots and I figured it was a great way to get a few more 
vitamins into the kids.

If you can't find the already peeled and either cubed squash or shredded squash 
you can add some sweet potato to bulk up the meal.

It tasted WONDERFUL.

The red onion is important --- don't email me and ask to use a yellow one. 
Because if you do I'll probably say it's fine but I'd really rather you use a 
red one.

;HONEY LENTILS and BEAN DINNER

serves 6, over white or brown rice. Freezes well.

1 1/2 cups lentils ((brown or green)

3 cups water

1/2 red onion, diced

1 (15-ounce) can black beans, drained and rinsed

1/2 cup shredded or chopped carrot

1 cup peeled and cubed or shredded butternut squash

1 teaspoon kosher salt

1 teaspoon dried mustard

1/4 teaspoon ground ginger

2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF)

1/3 cup honey (and maybe another 1 tablespoon later to taste)

1 dried bay leaf or 2 fresh

 

The Directions.

 

I used a 4 quart crockpot.

 

The awesome thing about lentils (actually, there are a few awesome things) is 
that they are cheap, full of fiber, and you don't have to pre-soak them. You 
really should rinse them off, though.

 

Put the lentils into your crockpot. Add the water. Chop up the onion, and add 
along with the carrots and squash.

Drain and rinse the  beans and add. 

 

Stir in the dried mustard, salt, and ginger. 

 

Add the soy sauce and honey. 

 

Stir to combine. Float the bay leaf (ves) on top.

 

Cover and cook on low for 6-8 hours, or on high for 3-5. 

 

Taste. If desired, stir in an extra tablespoon of honey.

 

Serve with white or brown rice.

DELICIOUS.

I was so happy to watch the kids lick their bowls clean!!

-)

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] Cp HONEY LENTILS and BEAN DINNER

[Sugar Lopez via Cookinginthedark]

Cp HONEY LENTILS and BEAN DINNER

Crocktober 19, 2020

Happy Monday, Slow Cookerers!

Last night I revisited my favorite vegetarian dinner.

The only change I made to the Original Recipe was that I used a can of drained 
and rinsed black beans instead of garbanzo beans because my 8 year old doesn't 
like garbanzos. 

 

I also added about a cup of shredded butternut squash. Trader Joe's sells the 
spirals next to the carrots and I figured it was a great way to get a few more 
vitamins into the kids.

If you can't find the already peeled and either cubed squash or shredded squash 
you can add some sweet potato to bulk up the meal.

It tasted WONDERFUL.

The red onion is important --- don't email me and ask to use a yellow one. 
Because if you do I'll probably say it's fine but I'd really rather you use a 
red one.

;HONEY LENTILS and BEAN DINNER

serves 6, over white or brown rice. Freezes well.

1 1/2 cups lentils ((brown or green)

3 cups water

1/2 red onion, diced

1 (15-ounce) can black beans, drained and rinsed

1/2 cup shredded or chopped carrot

1 cup peeled and cubed or shredded butternut squash

1 teaspoon kosher salt

1 teaspoon dried mustard

1/4 teaspoon ground ginger

2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF)

1/3 cup honey (and maybe another 1 tablespoon later to taste)

1 dried bay leaf or 2 fresh

 

The Directions.

 

I used a 4 quart crockpot.

 

The awesome thing about lentils (actually, there are a few awesome things) is 
that they are cheap, full of fiber, and you don't have to pre-soak them. You 
really should rinse them off, though.

 

Put the lentils into your crockpot. Add the water. Chop up the onion, and add 
along with the carrots and squash.

Drain and rinse the  beans and add. 

 

Stir in the dried mustard, salt, and ginger. 

 

Add the soy sauce and honey. 

 

Stir to combine. Float the bay leaf (ves) on top.

 

Cover and cook on low for 6-8 hours, or on high for 3-5. 

 

Taste. If desired, stir in an extra tablespoon of honey.

 

Serve with white or brown rice.

DELICIOUS.

I was so happy to watch the kids lick their bowls clean!!

-)

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] LOADED CAULIFLOWER (low carb, keto)

[Sugar Lopez via Cookinginthedark]

LOADED CAULIFLOWER (low carb, keto)

This loaded cauliflower, made with butter, sour cream, chives, cheddar cheese 
and bacon, is the ultimate in

low carb comfort food!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 people

Calories 199kcal

 

1 pound cauliflower florettes

4 oz sour cream

1 cup grated cheddar cheese

2 slices cooked bacon crumbled

2 Tbsp snipped chives

3 Tbsp butter

1/4 tsp garlic powder

salt and pepper to taste

 

Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 
Tbsp of water and cover with cling film. Microwave for 5-8 minutes, depending 
on your microwave, until completely cooked and tender. Drain the excess water 
and let sit uncovered for a minute or two. (Alternately, steam your cauliflower 
the conventional way. You may need to squeeze a little water out of the 
cauliflower after cooking.)

 

Add the cauliflower to a food processor and process until fluffy. Add the 
butter, garlic powder, and sour cream and process until it resembles the 
consistency of mashes potatoes. Remove the mashed

cauliflower to a bowl and add most of the chives, saving some to add to the top 
later. Add half of the cheddar cheese and mix by hand. Season with salt and 
pepper.

 

Top the loaded cauliflower with the remaining cheese, remaining chives and 
bacon. Put back into the microwave to melt the cheese or place the cauliflower 
under the broiler for a few minutes.

 

I visually divide the cauliflower into sixths. Serving size is approximately 
1/3-1/2 cup.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] HOLIDAY SNACK MIX

[Sugar Lopez via Cookinginthedark]

HOLIDAY SNACK MIX  

Makes 16 to 18 servings.

 

3 c. cinnamon toast flavor cereal

2 c. chocolate bear-shaped graham snacks

2 c. peanuts

1 1/2 c. red and green candy-coated chocolate pieces

 

In large mixing bowl, combine cereal, graham snacks, peanuts and chocolate 
pieces. Pour mixture into container with lid.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] ONE-PAN SWEET POTATO BREAKFAST HASH

[Sugar Lopez via Cookinginthedark]

ONE-PAN SWEET POTATO BREAKFAST HASH

4 servings

 

1 sweet potato

1 tablespoon olive oil

½ red onion

1 clove garlic

2 bell peppers

1 jalapeño, optional

2 green onions

1 tablespoon fresh rosemary

4 eggs

 

Dice the sweet potato

Heat the olive oil in a large skillet over medium-high heat. Add the diced 
sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or 
until it begins to soften.

While the sweet potato cooks, dice the red onion and mince the garlic. Add to 
the skillet.

Dice and seed the bell peppers and add to the skillet.

Dice the jalapeño, if using, and add.

Chop the green onion and rosemary, if using fresh, and add to skillet. Cover 
and cook for about 5 minutes, or until the sweet potato is tender.

Create 4 wells in the vegetable mixture, not too close to the edges of the 
skillet, but far enough apart that they aren't touching. Crack 1 egg into each 
well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your 
liking.

Breakfast is served!

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] HOT APPLE CIDER CINNAMON SPICE MIX

[Sugar Lopez via Cookinginthedark]

HOT APPLE CIDER CINNAMON SPICE MIX

Prep Time: 5 mins

Ready In: 5 mins

 

4 cups sugar

4 tablespoons ground cinnamon

1/2 tablespoon ground nutmeg

1/2 tablespoon ground cloves

 

Mix all ingredients in a large bowl and fill into individual 8 oz. jars or if 
you are giving as a small present or party favors, put in 4 oz. jars..

 

Use about 1 tablespoon per quart of liquid. Less sweet liquids (like wine or 
cranberry juice) can use a little more.

 

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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Re: [CnD] Bisquit

[Sugar Lopez via Cookinginthedark]

A recipe I collected from the past:
HOMEMADE BISQUICK:

Master Mix developed at Purdue University. For cookies, muffins, chocolate and 
yellow cake, pancakes, waffles, coffee cakes, gingerbreads and biscuits.
This quantity will yield 29 cups of mix. This is enough to make one batch of 
every item given below.
Posted in Sugar's group years ago at Santa's Workshop
https://groups.io/org/groupsio/Santas-Workshop

INGREDIENTS:

5 lbs. all purpose flour
2 1/2 c. dry milk solids
3/4 c. double acting baking powder
3 tbsp. salt
1 tbsp. cream of tartar
1/2 c. sugar
2 lbs. vegetable shortening

Or 1 pound plus 2 1/3 cups lard or salad oil.

Stir baking powder, salt, cream of tartar, dry milk solids and sugar into 
unsifted flour. Then sift all together; cut shortening into above until mix 
looks
like cornmeal. Place in two Tupperware Econo Canisters or in one Giant 
Canister. Store at room temperature. (If lard is substituted it must be 
refrigerated.)

All the following recipes use the above mix.

BISCUITS:

3 c. milk
3/4 c. water

Blend; knead 10 strokes. Bake at 450 degrees for 10 minutes. Makes 1 dozen.

PANCAKES:

3 c. milk
1 egg
1 1/2 c. water

Just blend ingredients. Makes 18 medium size.

MUFFINS:

3 c. mix
2 tbsp. sugar
1 egg
1 c. water

Mix water and egg. Blend with dry ingredients. Bake at 450 degrees for 25 
minutes. Makes 1 dozen.

WAFFLES:

3 c. mix
1 egg
1/2 c. water

Blend well. Makes 6 waffles.

GINGERBREAD:

2 c. mix
1/4 c. sugar
1 egg
1/2 c. water
1/2 c. molasses
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves

Beat egg, water and molasses together. Blend dry ingredients. Gradually blend 
dry and liquid ingredients together. Makes 1 (8"x8"x2") pan. Bake at 350 degrees
for 40 minutes.

DROP COOKIES:

3 c mix
1 c. sugar
1 egg
1/3 c. water
1 tsp. vanilla
1/2 c. nuts or chocolate bits

Blend and drop on cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 
4 dozen.

COFFEE CAKE:

3 c. mix
1/2 c. sugar
1 egg
2/3 c. water

TOPPING:

1/2 c. brown sugar
3 tbsp. butter
1/2 tsp. cinnamon
Nuts or raisins

Blend cake ingredients. Cover with topping. Bake at 400 degrees for 25 minutes.

YELLOW OR CHOCOLATE CAKE:

3 c. mix
1 1/2 c. sugar
2 eggs
1 c. water
1 tsp. vanilla
1/2 c. cocoa for chocolate cake

Blend sugar and mix. Beat eggs and water for 2 minutes. Add rest and beat. 
Makes 2 (8") cakes. Bake at 325 degrees for 25 minutes.

MOLASSES SNAPS:

4 c. mix
1/2 c. sugar
1 beaten egg
1 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. cloves
1/2 tsp. soda
1 c. molasses

Combine egg and molasses. Add dry ingredients. Chill. Roll in balls. Bake at 
375 degrees for 10 to 12 minutes. Makes 4 dozen.

ORANGE RAISIN CAKE:

3 c. mix
1 c. sugar
2 eggs, beaten
1 c. orange juice & water, combined
Grated rind of 1 orange
2/3 c. raisins, chopped

Stir sugar with mix. Combine liquid and eggs; add to mix. Beat 2 to 3 minutes. 
Stir in orange rind and raisins. Bake at 375 degrees for 30 minutes. Makes
2 (8") layer pans. Grease and flour pans.

PIZZA CRUST:

2 1/2 c. mix
3/4 c. water
1 pkg. dry yeast

Dissolve yeast in water. Add mix. Stir to combine. Knead slightly. Makes 2 
(11"x15") crusts. Bake at 425 degrees.

SMALL BATCH FOR 13 CUPS:

9 c. all-purpose flour
1 c dry milk
1/3 c. double acting baking powder
1 tbsp. salt
1 tsp. cream of tartar
1/4 c. sugar
2 c. vegetable shortening or 1 3/4 c. lard or salad oil.  Enjoy.


"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Wendy via Cookinginthedark
Sent: Thursday, October 15, 2020 7:43 PM
To: 'Cooking in the Dark' 
Cc: Wendy 
Subject: [CnD] Bisquit

What are the ingredients to make Bisquit from scratch? Thanks.
Wendy


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Re: [CnD] group change

[Sugar Lopez via Cookinginthedark]

Agree, as owner a a couple of groups io groups myself, it is totally blind 
friendly
sugar
"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

Sugar
https://www.gofundme.com/sugars-transplant-journey


-Original Message-
From: Cookinginthedark  On Behalf Of 
Diane K. via Cookinginthedark
Sent: Tuesday, October 13, 2020 3:23 PM
To: Cookinginthedark@acbradio.org
Cc: Diane K. 
Subject: [CnD] group change

I'm glad this is fixed now.  Is it possible to re-send the recipes which 
were sent while it was broken again.  I missed them because I didn't know which 
link was the attachment.  I think io.groups is a good thing, too.  I'm on a 
couple of other lists and they all seem to work fine, not complicated and 
confusing like yahoo which I never could figure out.
Diane K.
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[CnD] are post back?

[Sugar Lopez via Cookinginthedark]

--- Begin Message ---
Are post back?

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

Sugar
https://www.gofundme.com/sugars-transplant-journey


-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda Permar via Cookinginthedark
Sent: Thursday, October 8, 2020 2:00 PM
To: Cooking in the Dark 
Cc: Linda Permar 
Subject: Re: [CnD] Test

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--- End Message ---
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[CnD] How to Make Pulled Pork with Sauerkraut, CP

[Sugar Lopez via Cookinginthedark]

How to Make Pulled Pork with Sauerkraut, CP

 

Happy Wednesday, Slow Cookerers!!

According to the calendar, we are now in FALL.

the SF area is having a mini-heat wave which means everyone is back to shorts 
and tank tops.

How about you?

        

 

In other news, I bought canned sauerkraut for the first time ever to make this 
recipe. 

Guess what? It's in the canned vegetable aisle, not the condiment aisle.

Go figure.

I am not much of a sauerkraut person. Adam always asks for it when we get our 
after-shopping hot dog at Costco (you get a hotdog each time you're at Costco 
too, right?) but I've never been interested.

But a friend of a friend wrote out her pulled pork with sauerkraut recipe on 
the back of a business card for me and insisted I give it a try.

So I did.

and I now see more sauerkraut in my future.

huh! 

 

How to Make Pulled Pork with Sauerkraut

serves 8 (maybe more if you serve the meat/veggies on buns)

The Ingredients.

 

2 pounds pork tenderloin

1/2 teaspoon dry mustard

1 teaspoon dried thyme

1 teaspoon dried sage

2 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 cup shredded carrot

1 (14.5-ounce) can sauerkraut (the whole thing)

1 teaspoon caraway seeds

8 rolls for serving (optional)

The Directions.

Use a 6-quart slow cooker. 

 

Put the roast into the bottom or your cooker. In a mixing bowl, combine the 
dried spices: mustard, thyme, sage, paprika, salt, pepper.

Rub these spices on all sides of the roast. 

 

Put the shredded carrot, sauerkraut, and caraway seeds into the empty bowl, and 
stir to combine. 

 

Then pour all contents on top of the spiced roast.

Cover and cook on low for 8 to 10 hours, or until the meat shreds easily with 
two forks.

HEY! there's no liquid? no broth? what's up with that?

It's not a mistake, I promise. (it's sort of like LAZY CROCKPOT COOKING! ;-0 )

The wetness from the sauerkraut combined with the meat juices is plenty for 
your roast to cook properly, and become fully shredded and lovely. 

 

If you have a pot that doesn't trap heat/moisture in very well because of a gap 
in the lid, or a spoon notch, you can lay down a layer of foil and then put the 
lid on. 

 

You want to see a bunch of condensation on the lid while the crockpot is in 
use. (see: Help, My Crockpot Cooks too Fast! )

Shred the meat completely, and stir well. Serve as is in a bowl, or serve 
spooned into toasted rolls. 

 

The Verdict.

I love how the tang from the sauerkraut and mustard tastes when mixed with the 
spices---especially the caraway---it tastes Irish (caraway is the pronounced 
flavor of rye bread or Irish soda bread. 

 

Since rye is off-limits when you're gluten free, I like begin able to get a 
hint of that when I can!)

The girls and I ate our meat by itself over some rice, but Adam made sandwiches 
for himself with French's mustard.

If you're looking for a way to sneak extra veggies into your family dinner, 
this is a good candidate.

No one would notice if you added some shredded zucchini or cucumber.

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Easy Chicken Cordon Blue-DB

[Sugar Lopez via Cookinginthedark]

Easy Chicken Cordon Blue

 

From Diabetic Gourmet Magazine /

https://diabeticgourmet.com

 

This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed 
chicken breasts are still delicious in their low-fat form!

 

Recipe Yield: 6 Servings

Ingredients

 

6 boneless, skinless chicken breast halves (4 ounces each)

4 ounces sliced fat-free Swiss cheese

3 ounces lean smoked ham

Flour

2 egg whites, beaten

1/3 cup unseasoned dry bread crumbs

Vegetable cooking spray

 

Directions

Pound chicken breasts with flat side of meat mallet until very thin and even in 
thickness.

Layer cheese and ham on chicken breasts, cutting to fit.

Roll up chicken and secure with toothpicks.

Coat chicken rolls lightly with flour; dip in egg whites and coat in bread 
crumbs.

Spray rolls generously with cooking spray and cook in skillet over medium heat 
until browned on all sides, 8 to 10 minutes.

Place chicken in baking pan.

Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.

Nutritional Information Per Serving:

Calories: 210

Fat: 3.9 grams

Sodium: 540 milligrams

Cholesterol: 73.2 milligrams

Protein: 34.6 grams

Carbohydrates: 6 grams

Diabetic Exchanges: 4 Meat

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] EASY S'MORES BARS

[Sugar Lopez via Cookinginthedark]

EASY S'MORES BARS 

Prep Time 5 Minutes

Cook Time 15 Minutes

Total Time 20 Minutes

 

4 Tablespoons butter

1 10 oz Bag Regular Marshmallows

1 Box of Golden Graham Cereal

1-2 cups Chocolate Chips, Frozen (depending on taste)

 

In a large sauce pan, melt butter over medium heat.

Add marshmallows stirring constantly until melted into a marshmallow crème 
sauce.

Remove from heat.

In a large bowl, Combine marshmallow crème sauce and Golden Grahams

Stir until completely coated.

Once completely coated, stir in frozen chocolate chips. (Freezing the chocolate 
chips will help them keep their shape)

Grease a 9x13 pan and press smores down evenly with parchment paper.

Let cool for at least 15 minutes and enjoy!

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] MANWICH NIGHT MEATLOAF

[Sugar Lopez via Cookinginthedark]

MANWICH NIGHT MEATLOAF   

1 1/2 lb. ground beef

1 c. soft fresh bread crumbs

1/2 c. finely chopped onions

1 egg

1/2 tsp. salt

1/4 tsp. pepper

1 (15 1/2 oz.) can Hunt's Manwich

1 tbsp. prepared mustard

 

In bowl, mix first 6 ingredients with 1/2 cup of Manwich sauce. Shape into loaf 
and place in shallow baking pan. Bake at 350F for 40 minutes; drain. Spread 
mustard over loaf and pour remaining sauce over all. Bake an additional 30 
minutes. Makes 6 to 8 servings.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] MARVELOUS MIX

[Sugar Lopez via Cookinginthedark]

MARVELOUS MIX  

1 box Golden Grahams cereal

1 pkg. petite pretzels

4 c. pecans

24 oz. white chocolate

 

Melt chocolate in microwave. Pour over other ingredients; mix until well 
coated. Pour out on cookie sheet. Break into bite size pieces. Store in 
airtight container.

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] CONFETTI MIX

[Sugar Lopez via Cookinginthedark]

CONFETTI MIX

4 c. Cheerios cereal or more if desired

16 ozs. M & M (chocolate centers)

16 ozs. M & M peanuts (candy coated)

16 ozs. dry roasted peanuts

16 ozs. banana chips

1 c. whole pecan halves, more if desired

16 ozs. yogurt covered raisins

1 full c. regular raisins

 

Mix all together in large bowl and put up in jars or plastic bags. Last real 
good for several days. Flavors blend.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] GLUTEN FREE RICE FLOUR DROP BISCUITS

[Sugar Lopez via Cookinginthedark]

GLUTEN FREE RICE FLOUR DROP BISCUITS  

 

Dry Ingredients:

1 3/4 cups white rice flour

1/2 cup brown rice flour

3/4 tsp. salt

1 tsp. white Sugar

3 tsp. baking powder

1 tsp. Xantham gum (This can be skipped if you don't have it, but it makes the 
consistency quite lovely.)

Optional: Herbs and spices, such as garlic and onion powders.

Optional: If you have no brown rice flour, substitute 1/2 cup white rice flour.

 

Wet Ingredients:

1/3 cup butter and oil (to total 1/3 cup)

1 cup milk

1 egg

(Optional: Grated cheese)

 

Preheat oven to 400F

Mix dry ingredients; (Optional: add spices or herbs here.)

 

Mix in butter with pie crust cutter. Stir in oil. Stir in milk until you get 
the consistency desired. Stir in egg. (Optional: Mix in grated cheese).

 

Dough should be stiff enough so that it can be shaped slightly. If it isn't, 
try adding more rice flour. (Optional: If the dough is stiff enough, you can 
tuck things like sausages in, like pigs in blankets.)

 

Bake at 400F for 10 to 15 minutes.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] CHOCOLATE PRETZEL MONKEY BREAD

[Sugar Lopez via Cookinginthedark]

CHOCOLATE PRETZEL MONKEY BREAD

Chocolatey and crunchy, sweet and salty, Chocolate Pretzel Monkey Bread is fun 
to eat and a delicious dessert. Sprinkle with confectioner's sugar and drizzle 
with chocolate sauce for a delectably sweet treat!

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 10

 

16.3 oz refrigerated biscuit dough (2 tubes)

1/4 cup sugar

1.5 tbsp unsweetened cocoa powder

1 cup crushed pretzels

1.5 cup milk chocolate chips

1/2 cup butter (melted)

 

Preheat the oven to 350F (175F).

Separate the biscuits and cut each one into quarters.

Place the sugar and cocoa in a large ziplock bag and shake to combine.

Add the biscuit quarters into the ziplock bag, and shake to coat.

Spray a bundt pan with nonstick baking spray.

Add about 1/2 of the biscuit quarters to the bundt pan.

Distribute about 1/2 of the pretzels and chocolate chips on top.

Pour half of the butter over the pretzels and chocolate chips.

Add the remaining biscuit quarters.

Distribute the remaining pretzels and chocolate chips on top.

Pour the rest of the butter over the pretzels and chocolate chips.

Bake for 30-35 minutes

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] ICED CAFE LATTE

[Sugar Lopez via Cookinginthedark]

ICED CAFE LATTE  

4 servings

Per serving 280 Cal 0g. fat

 

2 tbsp. instant coffee

3/4 c. warm water

1 tsp. vanilla

4 c. ice cubes

14 oz can sweetened condensed milk

 

In a small bowl, dissolve coffee in water. In blender, combine dissolved 
coffee, milk, and vanilla; blend well. Gradually add ice, blending till smooth.

Serve immediately. Refrigerate leftovers.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Chicken with Rosemary

[Sugar Lopez via Cookinginthedark]

Chicken with Rosemary

 

From Diabetic Gourmet Magazine /

https://diabeticgourmet.com

 

Recipe Yield: 4 Servings

Ingredients

 

1 tablespoon olive oil, divided

1-1/2 teaspoons balsamic vinegar

1 teaspoon minced garlic

1 tablespoon grated lemon rind

1/4 teaspoon salt

1/8 teaspoon pepper

4 boneless, skinless chicken breast halves (4 ounces each)

1/3 cup dry white wine or reduced-sodium chicken broth

1 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves

1/2 diced, peeled fresh tomato

 

Directions

Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper 
in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.

Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over 
medium-high heat until browned on all sides, adding any remaining marinade 
after browning. Add wine and rosemary to skillet and heat to boiling; reduce 
heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until 
chicken is cooked through, about 6 minutes.

Nutritional Information Per Serving:

Calories: 188

Fat: 6.4 grams

Sodium: 209 milligrams

Cholesterol: 69 milligrams

Protein: 25.6 grams

Carbohydrates: 3 grams

Diabetic Exchanges: 1/2 Vegetable, 3 Meat

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Turkey Au Poivre

[Sugar Lopez via Cookinginthedark]

Hi,
We all have our mthods. What I do when a recipw like this ask for half of 
liquids, I just feel with a spoon or wooden utensil and guess it.
After some time of cooking, bkaing one get's use to measurements.
Like I said, it's a test and trial thing

Sorry if this is not a good enough answer but I can only say, Iwish there was 
list like this when I first lost my sight, to ask questions and learn from.
Smile
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Friday, September 18, 2020 8:40 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Turkey Au Poivre

I've always been curious.  How do you know that you have reduced the liquid to 
half?  Guessing? Tasting? Pouring it out repeatedly and measuring it?  
Sometimes it doesn't really matter whether it's exactly half or not.  But in 
some recipes, it might have an effect on the success of the recipe.  I don't 
think it does on this one though.

Thanks.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 17, 2020 7:59 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Turkey Au Poivre

Hi it's not bitter. It's a bit tangy and sweet.
Reminds me of thanksgiving

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
gail johnson via Cookinginthedark
Sent: Thursday, September 17, 2020 3:27 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] Turkey Au Poivre

What does this taste like?
Is it sweet or on the sour side? If I don't have any of these alcoholic items 
in the house what liquid options would you suggest?
Besides potatoes or rice or noodles what vegetable sides sound interesting to 
anyone?


- Original Message -
From: Sugar Lopez via Cookinginthedark 
Reply-To: 
To: CND List 
Cc: Sugar Lopez 
Sent: 9/15/2020 2:09:54 PM
Subject: [CnD] Turkey Au Poivre


Turkey Au Poivre



From Diabetic Gourmet Magazine /

https://diabeticgourmet.com



Recipe Yield: 4 Servings

Ingredients



1 tablespoon black peppercorns

1 pound turkey breast cutlets, 1/4 inch thick

1 tablespoon whipped butter

1/2 cup dry white wine

1 tablespoon brandy

1 tablespoon chopped parsley



Directions

Crush peppercorns in a blender or with a mortar and pestle.

Press crushed peppercorns firmly into both sides of turkey cutlet.

Pound cutlets with the side of a cleaver to make peppercorns adhere.



In a non-stick skillet, heat butter. Cook turkey about 4 minutes on each side. 
Remove to a warm platter.

Add wine and brandy to skillet and bring to a boil, reducing liquid to 1/4 cup.

Spoon over the turkey and garnish with parsley.

Nutritional Information Per Serving:

Calories: 158

Fat: 3 grams

Sodium: 68 milligrams

Cholesterol: 78 milligrams

Protein: 25 grams

Carbohydrates: 1 grams

Diabetic Exchanges: 3 Low-Fat Meat



"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."



 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 



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[CnD] CP French Onion Soup

[Sugar Lopez via Cookinginthedark]

CP French Onion Soup

 

Happy FRIDAY EVE, slow cookerers!!

Anything exciting on your meal plan today?

My kids reminded me over the weekend that they really like French Onion soup, 
and that we haven't had it in a long time.

They're right! I *haven't* made it in a long time, and so I should.

you should, too.

I think you'll really like it.

 

French Onion Soup

serves 4

 

3 tablespoons butter

2 yellow onions, peeled and sliced in rings

3 1/3 cups beef broth

1/2 tablespoon white granulated sugar

1/4 cup cooking sherry or regular sherry if that's what you like! (or dry white 
wine would probably work)

1/2 teaspoon kosher salt (you might need more if your butter isn't salted)

 

slices of toasted bread 

gruyere cheese (Swiss could work too)

 

The Directions.

 

Use a 4-quart slow cooker.  Put the butter into the bottom of your cooker and 
turn it to high to melt the butter. 

Break up the onion slices with your fingers and swirl them around in the melted 
butter.

 

Add the beef broth, sugar, salt, and sherry.

 

Cook on high for 6-8 hours or low for 8 to 10 hours. It takes a while for the 
onions to get translucent and pliable.

 

before serving:

 

Toast the bread you are going to use and melt the cheese on the toast (broil in 
the oven for a few minutes).

 

Ladle the soup into 4 bowls and carefully float one piece of cheese-covered 
toast into each bowl.

 

The Verdict.

 

I love a good French Onion soup. One of the ways I "judge" a restaurant is with 
their French Onion soup ---

and I love it that I can make it easily at home.

Sure, you can buy the canned stuff, but it's not the same.

This is perfect and wonderful and delicious and you should make it and then

have me over for dinner.

 

-)

 

Because we are a gluten-free family, I use a gluten free bread -- if you aren't 
gluten free then I'd suggest using a sliced sourdough variety.

 

The twangy flavor comes from sherry -- you can use drinking sherry or cooking 
sherry (don't ever drink cooking sherry! (trust me.) )

 

If you are uncomfortable cooking with alcohol then swap out with an unfiltered 
apple cider.

 

Enjoy!

 

Happy Slow Cooking!!

steph

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Turkey Au Poivre

[Sugar Lopez via Cookinginthedark]

Hi it's not bitter. It's a bit tangy and sweet.
Reminds me of thanksgiving

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
gail johnson via Cookinginthedark
Sent: Thursday, September 17, 2020 3:27 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] Turkey Au Poivre

What does this taste like?
Is it sweet or on the sour side? If I don't have any of these alcoholic items 
in the house what liquid options would you suggest?
Besides potatoes or rice or noodles what vegetable sides sound interesting to 
anyone?


- Original Message -
From: Sugar Lopez via Cookinginthedark 
Reply-To: 
To: CND List 
Cc: Sugar Lopez 
Sent: 9/15/2020 2:09:54 PM
Subject: [CnD] Turkey Au Poivre


Turkey Au Poivre



From Diabetic Gourmet Magazine /

https://diabeticgourmet.com



Recipe Yield: 4 Servings

Ingredients



1 tablespoon black peppercorns

1 pound turkey breast cutlets, 1/4 inch thick

1 tablespoon whipped butter

1/2 cup dry white wine

1 tablespoon brandy

1 tablespoon chopped parsley



Directions

Crush peppercorns in a blender or with a mortar and pestle.

Press crushed peppercorns firmly into both sides of turkey cutlet.

Pound cutlets with the side of a cleaver to make peppercorns adhere.



In a non-stick skillet, heat butter. Cook turkey about 4 minutes on each side. 
Remove to a warm platter.

Add wine and brandy to skillet and bring to a boil, reducing liquid to 1/4 cup.

Spoon over the turkey and garnish with parsley.

Nutritional Information Per Serving:

Calories: 158

Fat: 3 grams

Sodium: 68 milligrams

Cholesterol: 78 milligrams

Protein: 25 grams

Carbohydrates: 1 grams

Diabetic Exchanges: 3 Low-Fat Meat



"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."



 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 



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Re: [CnD] Turkey Au Poivre and alcohol sub. chart

[Sugar Lopez via Cookinginthedark]

Hi
You can basically use whatever veggies you have at hand, to your likeing
Here is a chart that may help

Alcohol Substitutes for Recipes

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.

Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; 
apple cider; or apple butter.

Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.

Bourbon: Non-alcoholic vanilla extract.

Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry 
juice; or sparkling grape juice.

Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian 
soda cherry syrup; or cherry preserves.

Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee 
syrup.

Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic 
vanilla extract and powdered sugar.

Creme de cassis: Black currant Italian soda syrup; or black currant jam.

Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.

Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of 
powdered sugar.

Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.

Mirin: White grape juice mixed with lemon juice or zest.

Muscat: White grape juice mixed with water and powdered sugar

Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; 
orange juice; or marmalade.

Peach brandy: Syrup from canned peaches in heavy syrup; or use peach preserves.

Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or 
mint leaves

Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with 
lemon juice

Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or 
concord grape jelly.

Riesling: White grape juice mixed with water and a pinch of powdered sugar.

Rum: Non-alcoholic vanilla or rum extract.

Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.

Vermouth: Apple cider; or apple juice mixed with lemon juice and water.

Vodka: Water; apple cider or white grape juice mixed with lime juice.

White wine: White grape juice; apple cider; apple juice; vegetable stock; or 
water.
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Simon Wong via Cookinginthedark
Sent: Thursday, September 17, 2020 3:41 AM
To: cookinginthedark@acbradio.org
Cc: Simon Wong 
Subject: Re: [CnD] Turkey Au Poivre

I don’t know, what about peas carrots corn broccoli.


Sent from Yahoo Mail for iPhone


On Thursday, September 17, 2020, 6:26 AM, gail johnson via Cookinginthedark 
 wrote:

What does this taste like?
Is it sweet or on the sour side? If I don't have any of these alcoholic items 
in the house what liquid options would you suggest?
Besides potatoes or rice or noodles what vegetable sides sound interesting to 
anyone?


- Original Message -
From: Sugar Lopez via Cookinginthedark 
Reply-To: 
To: CND List 
Cc: Sugar Lopez 
Sent: 9/15/2020 2:09:54 PM
Subject: [CnD] Turkey Au Poivre


Turkey Au Poivre



From Diabetic Gourmet Magazine /

https://diabeticgourmet.com



Recipe Yield: 4 Servings

Ingredients



1 tablespoon black peppercorns

1 pound turkey breast cutlets, 1/4 inch thick

1 tablespoon whipped butter

1/2 cup dry white wine

1 tablespoon brandy

1 tablespoon chopped parsley



Directions

Crush peppercorns in a blender or with a mortar and pestle.

Press crushed peppercorns firmly into both sides of turkey cutlet.

Pound cutlets with the side of a cleaver to make peppercorns adhere.



In a non-stick skillet, heat butter. Cook turkey about 4 minutes on each side. 
Remove to a warm platter.

Add wine and brandy to skillet and bring to a boil, reducing liquid to 1/4 cup.

Spoon over the turkey and garnish with parsley.

Nutritional Information Per Serving:

Calories: 158

Fat: 3 grams

Sodium: 68 milligrams

Cholesterol: 78 milligrams

Protein: 25 grams

Carbohydrates: 1 grams

Diabetic Exchanges: 3 Low-Fat Meat



"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."



 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 



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[CnD] Turkey Au Poivre

[Sugar Lopez via Cookinginthedark]

Turkey Au Poivre

 

From Diabetic Gourmet Magazine /

https://diabeticgourmet.com

 

Recipe Yield: 4 Servings

Ingredients

 

1 tablespoon black peppercorns

1 pound turkey breast cutlets, 1/4 inch thick

1 tablespoon whipped butter

1/2 cup dry white wine

1 tablespoon brandy

1 tablespoon chopped parsley

 

Directions

Crush peppercorns in a blender or with a mortar and pestle.

Press crushed peppercorns firmly into both sides of turkey cutlet.

Pound cutlets with the side of a cleaver to make peppercorns adhere.

 

In a non-stick skillet, heat butter. Cook turkey about 4 minutes on each side. 
Remove to a warm platter.

Add wine and brandy to skillet and bring to a boil, reducing liquid to 1/4 cup.

Spoon over the turkey and garnish with parsley.

Nutritional Information Per Serving:

Calories: 158

Fat: 3 grams

Sodium: 68 milligrams

Cholesterol: 78 milligrams

Protein: 25 grams

Carbohydrates: 1 grams

Diabetic Exchanges: 3 Low-Fat Meat

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Grocery list monday september 14th 2020

[Sugar Lopez via Cookinginthedark]

Oh no worries, I've done the same thing in the past, LOL
Smile
Good luck
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Jennifer via Cookinginthedark
Sent: Tuesday, September 15, 2020 9:51 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer 
Subject: Re: [CnD] Grocery list monday september 14th 2020

No sorry I was trying to send my grocery list to myself and I didn’t realize I 
was going to cooking in the dark oh boy sorry about that

> On Sep 15, 2020, at 11:45 AM, Sugar Lopez via Cookinginthedark 
>  wrote:
> 
> Hi, sorry but you los me with this post Is this for a recipe or is 
> this your personal list?
> Smile
> sugar
> 
> “How lucky I am to have something that makes saying goodbye so hard.”
> - - Winnie the Pooh
> , 
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Jennifer Thompson via Cookinginthedark
> Sent: Tuesday, September 15, 2020 9:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: [CnD] Grocery list monday september 14th 2020
> 
> Produce
> 
> Avocado
> 
> 1 16 ounce mushrooms $2.79
> 
> cucumbers
> 
> 
> 
> I need liquid stevia do not know what aisle
> 
> 
> 
> B Q sauce aisle 5 sugar free
> 
> It has a picture of an African man
> 
> 
> 
> pork rinds do not know what aisle!!
> 
> Sesame oil aisle 12
> 
> Aluminum free baking powder aisle 15
> 
> 
> 
> can goods
> 
> 1 8 0z (small) can of tomato sauce sugar free
> 
> Dairy
> 
> Almond milk no sugar added unsweeten
> 
> 
> 
> Frozen
> 
> pea pods
> 
> 
> 
> top care epsom salt 4 pounds $2.99 aisle k
> 
> 
> 
> 
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
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Re: [CnD] Grocery list monday september 14th 2020

[Sugar Lopez via Cookinginthedark]

Hi, sorry but you los me with this post
Is this for a recipe or is this your personal list?
Smile
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Jennifer Thompson via Cookinginthedark
Sent: Tuesday, September 15, 2020 9:28 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] Grocery list monday september 14th 2020

Produce 

Avocado

1 16 ounce mushrooms $2.79

cucumbers

 

I need liquid stevia do not know what aisle 

 

B Q sauce aisle 5 sugar free

It has a picture of an African man

 

pork rinds do not know what aisle!!

Sesame oil aisle 12 

Aluminum free baking powder aisle 15 

 

can goods 

1 8 0z (small) can of tomato sauce sugar free

Dairy 

Almond milk no sugar added unsweeten

 

Frozen 

pea pods  

 

top care epsom salt 4 pounds $2.99 aisle k 

 

 

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[CnD] BAILEY'S BOOZY HOT COCOA

[Sugar Lopez via Cookinginthedark]

BAILEY'S BOOZY HOT COCOA

This rich and creamy Bailey's Boozy Hot Cocoa takes hot chocolate to the next 
level! You'll never want regular hot chocolate again!

Prep Time 1 min

Cook Time 2 mins

Total Time 3 mins

Servings: 1

Author: The Cookin' Chicks

 

1 packet hot cocoa mix (and water to prepare)

2 oz Bailey's Irish Cream

toppings of choice: whipped cream, sprinkles, marshmallows, chocolate sauce

 

Prepare hot cocoa according to packet directions. 

Stir in Bailey's.

Pour into mug and add desired toppings.

Serve immediately. Enjoy!!

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Crispy Chicken

[Sugar Lopez via Cookinginthedark]

Crispy Chicken

 

From Diabetic Gourmet Magazine /

https://diabeticgourmet.com

 

Crispy Chicken

Recipe Yield: 4 Servings

Serving size: 3-4 oz

Ingredients

 

1 cup cornflakes

1/4 tsp thyme

1/4 tsp pepper

1 lb skinless, boneless chicken breast

1 Tbsp margarine, melted

 

Directions

Preheat the oven to 400F.

Crush the cornflakes between two sheets of wax paper. Mix the crushed 
cornflakes with the thyme and pepper.

Rinse the chicken thoroughly and pat dry with paper towels.

Place the chicken, breast side up, in a 13 x 9 x 2-inch baking pan.

Brush the chicken with the melted margarine. Sprinkle the corn-flakes on top of 
the chicken breasts.

Cover the baking pan with a lid or a large sheet of foil tucked under the sides 
of the pan.

Bake for 30 minutes. Carefully remove foil, then bake, uncovered, for another 
30 minutes. 

Nutritional Information Per Serving:

Calories: 202

Fat: 7 grams

Sodium: 173 milligrams

Cholesterol: 73 milligrams

Protein: 26 grams

Carbohydrates: 6 grams

Diabetic Exchanges: 1/2 Starch, 3 Lean Meat

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Cp Salsa Chicken and Black Bean Soup.

[Sugar Lopez via Cookinginthedark]

Cp  Salsa Chicken and Black Bean Soup.

 

Well, 2020 is the year that keeps on giving ---

yesterday the SF Bay spent the day in the dark -- the sky really made it look 
like we were living on Mars.

The photos don't give it justice because the camera kept trying to auto-correct 
to brighten the picture.

At 12noon, I needed to use a flashlight to walk into an outside corridor to 
find the key hole for a storage closet!

That said, I'm fine, my family is fine --- but there are so many who are NOT 
fine right now. 

 

Please take care of yourself and reach out to your support networks -- this 
time of our lives is filled with so much ickiness and suffering.

And that stinks, and it isn't fair. 

 

Lots and lots of love to you, wherever you are.

~~

It is Friday Eve -- 

 

and I promised to share Salsa Chicken and Black Bean Soup with you.

I wish I have taken a tally of how many lovely and wonderful comments and 
reviews I've gotten about this soup.

it's good soup.

really good soup.

(lol, now I'm channeling Joey from Friends!)

and you should make it!!

The Ingredients:

1 pound chicken (I used frozen breast tenderloins)

1 cup dried black beans (or 2 cans, drained and rinsed)

4 cups chicken broth

1 cup sliced mushrooms

1 cup frozen corn

1 jar prepared salsa (16 oz)

1 1/2 teaspoon cumin

--1/2 cup sour cream (to stir in at the end)

--shredded cheddar cheese, avocado slices, cilantro (all optional)

 

The Directions:

I used a 6.5 quart crockpot. You will need a 4 quart or larger.

If you know you are going to make this the night before (yay for meal 
planning!) soak the black beans in enough water to cover and another 2 inches 
overnight. 

 

In the morning, drain the water and rinse the beans.

If you don't have super hard water or live in a super high altitude, you can 
quick soak the beans by pouring boiling water over them and let them sit for an 
hour or two. 

I did an hour, but 2 would really be better if you have the time.

 

Drain and rinse the beans. Add to the crockpot. Put in the chicken, and add the 
broth and salsa. 

Pour in the corn and mushrooms, and add the cumin. 

Stir, but don't disturb the beans---let them stay at the bottom of the pot, 
closest to the heating element.

Cover and cook on high for 9 hours. Yup. High. For 9 hours.

It took a crazy long time for the beans to soften, but they did.

 

If you are using beans you soaked overnight, canned beans, or pre-cooked beans, 
you can cook on low for 6-8 hours, or on high for 4-5--similar to normal 
soup-cooking time.

 

If you'd like to thicken the broth (I did this), you can use your immersible 
blender (I love that thing) to blend a bit of the beans and chicken. 

 

If you don't have one, scoop out 2 cups of the soup and carefully blend in your 
traditional blender. 

 

Stir the mixture back into the crockpot.

 

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded 
cheese and avocado slices.

 

The Verdict:

 

We all loved this. My crockpot was more than half way full, but the five of us 
ate so much we only had a small tupperware full for leftovers.

I hope you enjoy this!

have a great day and please take care.

xoxo steph

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] How to Make Chicken Puttanesca in the CrockPot Slow Cooker

[Sugar Lopez via Cookinginthedark]

How to Make Chicken Puttanesca in the CrockPot Slow Cooker

 

Hello There, Slow-Cookers 

I hope wherever you are you are having a good day.

I have a great chicken recipe for you today. Renee wrote in on the facebook 
page a few days ago:

"We made the chicken puttanesca for dinner tonight. it was outrageously 
delicious. My husband was speechless and that is quite an accomplishment. Thank 
you for posting this amazing recipe. We added a drained jar of capers and a 
squirt of anchovy paste right before serving and it was so flavorful. 

A new member of our menu rotation. a lot of them in our rotation are your 
recipes."

I'm so happy that Renee and her family enjoyed their dinner, but I'm also glad 
that she reminded me of this particular recipe --- I had forgotten about it!

 

How to Make Chicken Puttanesca in the CrockPot Slow Cooker

The Ingredients.

serves 4

 

4 boneless, skinless chicken thighs

1 pint cherry tomatoes, halved

3 garlic cloves, peeled and chopped

1 tablespoon dried oregano

(2 tablespoons fresh, finely diced)

1/2 teaspoon dried red chile flakes

1/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup pitted kalamata olives (no juice)

4 ounces fresh mozzarella cheese, sliced (to add at the very end; not pictured)

 

cooked pasta for serving (I used gluten free angel hair)

 

The Directions.

 

Use a 4-quart slow cooker for best results. 

 

If you only have a 6-quart, use more chicken, or don't cook it quite as long 
(I'd check after 4 hours on low, 3 hours on high).

 

Plop the chicken into the bottom of your slow cooker and add all of the other 
ingredients, except for the cheese.

Sugars note:

for all my cp cooking, I always butter down the entire inside of my cp with 
butter

Cover, and cook on low for 5 to 6 hours or on high for about 4 hours.

 

If you'd like, you can cook longer, but the chicken will probably fall apart 
and begin to shred. That's okay with me --- but if it's not with you, consider 
yourself forewarned!

 

Before serving, top with sliced fresh mozzarella cheese, and cook on high for 
about 15 minutes, or until the cheese has melted.

 

Serve over hot buttered pasta with a green salad.

 

The Verdict.

This is a fancy-pants chicken recipe that is super easy yet it tastes like you 
spent all day in the kitchen. 

 

There is very little chopping required (only from garlic; you could always use 
jarred if you prefer) and you can throw it all in the pot before you even put 
on your contacts and drain the coffee.

 

I had Chicken Puttanesca last summer at an Italian restaurant and knew I needed 
to figure out how to make it at home. 

 

I'm not, however, going to tell you what Puttanesca means because that's why 
they invented Google and this is a family-friendly website.

 

:-)

 

I hope you enjoy it!

have a great day, and happy Slow Cooking!! steph

thank you!!

Stephanie O'Dea

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] cake recipe

[Sugar Lopez via Cookinginthedark]

Good morning
I would sprinkle tem all over, or save them for something else like cereal or 
snacks.
I think sprinkling on top would be very good.
HTH
Sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Wendy via Cookinginthedark
Sent: Monday, September 7, 2020 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] cake recipe

Thanks. The recipe says to sprinkle a few of the almonds on the bottom of the 
pan. What do we do with the rest of the almonds?
Wendy

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Re: [CnD] cake recipe

[Sugar Lopez via Cookinginthedark]

Here is the recipe I have on file:
SCANDINAVIAN ALMOND CAKE 
From Carrot Cake Murder by Joanne Fluke
Preheat oven to 350 degrees F., rack in the middle position.
Before you start to mix up this recipe, grease (or spray with Pam or another 
nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I 
measured the bottom.) 
Cut a strip of parchment paper (or wax paper if you don't have parchment) 8 
inches wide and 16 inches long. Lay it in the pan so that the bottom is covered 
and the strip sticks out in little "ears" on the long sides of the pan. (This 
makes for easy removal after your cake is baked.) This will leave the two short 
sides of the pan uncovered, but that's okay. Press the paper down and then 
spray it again with Pam or another nonstick cooking spray. 
1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white 
(granulated) sugar 
1 egg (I used an extra large egg) 
1 /2 teaspoon baking powder 
1 1 /2 teaspoons almond extract 
2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or 
what we now call Half 'n Half) 
1 1 /4 cups flour 
1 /4 cup sliced almonds (optional --they make your cakes look pretty) 
If you decided to use the sliced almonds, sprinkle a few in the very bottom of 
your paper-lined loaf pan. (This cake is like a pineapple upside down cake 
--the bottom will be the top when you serve it.) 
Hannah's 1st Note: Now don't let this next step scare you. It's extremely easy 
and it will keep your cakes from turning too brown around the edges.
Place the stick of butter in a one-cup Pyrex measuring cup or in another small 
microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You 
can also do this in a small saucepan on the stove.) Now pour that melted butter 
through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh 
strainer lined with a double thickness of cheesecloth.) After the melted butter 
has dripped through, dump the milk solids that have gathered in the strainer in 
the garbage (or throw away the cheesecloth, if you've used that method.) What 
you have left is clarified butter. 
Set your clarified butter on the counter to cool while
you. . .
Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an 
electric mixer. Beat them together until they're light and fluffy.
Add the baking powder and the almond extract. Mix well.
Cup your hands around the bowl with the clarified butter. If you can hold it 
comfortably and it's not so hot that it might cook the egg, add it to your bowl 
now and mix it in. If it's still too hot, wait until it's cooler and then mix 
it in.
Hannah's 2 nd Note: In the following steps, you're going to add half of the 
cream, and then half the flour. You don't have to be precise and measure 
exactly half. Just dump in what you think is approximately half and it'll be 
just fine. 
Add half of the cream and mix it in.
Add half of the flour and mix it in.
Now add the rest of the cream, and mix.
And then add the rest of the flour, and mix thoroughly.
Pour the batter into the loaf pan you've prepared and smooth the top with a 
spatula.
Bake the cake at 350 degrees F., for 50 to 60 minutes, or until a toothpick 
inserted in the center comes out clean.
Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then 
loosen the cake from the short sides of the pan (the non-papered sides) with a 
metal spatula or a knife. 
Tip the cake out on a pretty platter, and remove the parchment paper. Let it 
cool and then dust the top with powdered sugar if you wish.
Hannah's 3 rd Note: Mother's friends, Joyce and Nancy, have special half-round 
loaf pans especially for baking Scandinavian Almond Cake. Joyce's cake bakes 
for the same length of time as mine does. Nancy's pan has a dark nonstick 
surface. It's heavier than Joyce's pan and the dark surface makes it bake 
faster. Nancy bakes her cake for 35 to 40 minutes, or until a toothpick 
inserted in the center comes out clean. 


“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Wendy via Cookinginthedark
Sent: Sunday, September 6, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: [CnD] cake recipe

Anyone know how much cream is needed in Joanna Fluke's recipe below? Not clear 
in the audio book. Thanks.
Scandinavian Almond Cake (Mystery)~
1 stick butter
1 ¼ cup sugar
Egg
½ tsp. baking powder
1 ½ tsp. almond extract
Question  cup cream
1 ¼ cup flour
¼ cup sliced almonds


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[CnD] NIGHT BEFORE CASSEROLE

[Sugar Lopez via Cookinginthedark]

NIGHT BEFORE CASSEROLE   

2 c. uncooked macaroni (shells or regular)

2 c. cooked chicken, turkey, ham, tuna or 1 1/2 lb. dried beef (just pick one 
of these)

1/4 lb. cheddar cheese, grated

1 tsp. salt (omit if using ham or dried beef)

1 can chicken noodle soup

1 can cream of mushroom soup (can use 2)

2 c. milk

Onion flakes, optional

 

Mix all together. Put in 3 quart casserole and place in refrigerator overnight. 
Bake at 350F for 1 1/2 hours. Serves 6.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] DENVER POTATO PIE

[Sugar Lopez via Cookinginthedark]

DENVER POTATO PIE

6 eggs

1/2 tsp. onion powder

1/2 tsp. thyme leaves

1/4 tsp. salt

1/8 tsp. pepper

3 c. frozen hash brown potatoes

4 oz shredded Swiss cheese

1/2 c. diced ham

1/2 c. chopped green pepper

1 tomato, thinly sliced, if desired

 

Heat oven to 350 degrees. Generously grease 9-inch pan. In medium bowl, combine 
eggs, onion powder, thyme, salt and pepper; beat well. Stir in potatoes, 
cheese, ham and green pepper; pour into prepared pan. Bake at 350 degrees for 
40 to 45 minutes or until set. Garnish with tomato slices.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Easy Shrimp Ceviche with Avocado

[Sugar Lopez via Cookinginthedark]

Easy Shrimp Ceviche with Avocado

 

With the heat of summer officially settling in, I just want to eat meals that 
will cool me down. My relationship with soups, stews, and basically anything 
that comes out of the oven is on hold for these next few months.

 

Needless to say, this shrimp ceviche is on heavy rotation. It’s bright and 
fresh; full of zesty lime, buttery avocado, and juicy tomatoes; and finished 
with a kick of jalapeño. Serve it as a snack, lunch, or light dinner. Whichever 
way you choose, be sure to have tortilla chips nearby for scooping.

 

YIELD

Serves 4 to 6

PREP TIME

15 minutes to 20 minutes

 

COOK TIME

2 minutes to 3 minutes

 

SHOW NUTRITION 

INGREDIENTS

1 pound peeled and deveined raw medium shrimp

you can also use pre cooked devained shrimp

just cut off tails if needed.

 

1/4 cup freshly squeezed lemon juice (from 2 lemons)

1/4 cup freshly squeezed lime juice (from 2 to 3 limes)

2 medium tomatoes, seeded and chopped

1/2 small red onion, finely chopped

1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)

1/2 cup chopped fresh cilantro leaves and tender stems

1/2 teaspoon kosher salt

1 medium avocado

Tortilla chips, for serving (optional)

 

Bring a large pot of salted water to a boil over high heat. Turn off the heat, 
add the shrimp, and poach until the shrimp are opaque and just cooked through, 
2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, 
about 10 minutes.

Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon 
juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss 
to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.

Just before serving, dice the avocado, add to the ceviche, and gently toss to 
combine. Serve with tortilla chips, if desired.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator 
for up to 1 day.

 

egg-free

dairy-free

fish-free

peanut-free

alcohol-free

pork-free

pescatarian

sugar-conscious

gluten-free

tree-nut-free

soy-free

wheat-free

red-meat-free

Per serving, based on 6 servings. (% daily value)

Calories

172

Fat

8.0 g (12.4%)

Saturated

1.2 g (6.0%)

Carbs

14.0 g (4.7%)

Fiber

3.4 g (13.7%)

Sugars

2.1 g

Protein

12.2 g (24.3%)

Sodium

464.4 mg (19.4%)

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] JALAPENO SHRIMP COCKTAIL

[Sugar Lopez via Cookinginthedark]

Yes, so important.
smile

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Friday, September 4, 2020 10:13 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL

I know all the ways one can buy frozen shrimp. I just wanted to add the caution 
to be sure you used cooked shrimp in that recipe or made certain to cook it 
before including. I wouldn't want anybody to unknowingly make themselves sick 
eating it raw. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 12:15 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL

Sorry, it isn't my recipe.  I assume you need to cook it.  It should have said 
frozen cooked shrimp.  You can get it frozen and cooked, uncooked, with and 
without tails. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Friday, September 4, 2020 11:13 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL

I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless 
you like it raw because there are no instructions I see here for cooking the 
shrimp. So be careful what you purchase.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:19 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] JALAPENO SHRIMP COCKTAIL

I have not personally tried these recipes, but somebody from the ACB Community 
did.  The group meets every two weeks and shares some type of recipe.  This one 
looks good to me.

 

 

JALAPENO SHRIMP COCKTAIL

 

1   lb. of Frozen Shrimps:  Medium size, deveined and shells removed.  

2   Stocks of Celery 

1  to  2   Avocados  

1   Medium Cucumber 

1   Tomato 

¼   Cup of Cilantro  

2,   7 oz. Cans of El Pato,  Tomato Jalapeno Sauce. 

Salt and Pepper 

 

Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again 
and place in a large mixing bowl.  

Chop into small bite size pieces the celery, avocados, cucumber, tomato and 
cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few 
times. 

Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and 
stir a few more times.

Add salt and pepper to taste and stir a couple of times.

Chill for 1 hour in the refrigerator and serve. 

 

 

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Re: [CnD] JALAPENO SHRIMP COCKTAIL

[Sugar Lopez via Cookinginthedark]

Hi Pam
yes, most frozen foods now are pre cooked.
I've bought small salad shrimp pre cooked and frozen. They are good.
It is still to ifnd out or ask if it is pre cooked, to be safe.
Smile
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Friday, September 4, 2020 9:13 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL

I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless 
you like it raw because there are no instructions I see here for cooking the 
shrimp. So be careful what you purchase.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:19 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] JALAPENO SHRIMP COCKTAIL

I have not personally tried these recipes, but somebody from the ACB Community 
did.  The group meets every two weeks and shares some type of recipe.  This one 
looks good to me.

 

 

JALAPENO SHRIMP COCKTAIL

 

1   lb. of Frozen Shrimps:  Medium size, deveined and shells removed.  

2   Stocks of Celery 

1  to  2   Avocados  

1   Medium Cucumber 

1   Tomato 

¼   Cup of Cilantro  

2,   7 oz. Cans of El Pato,  Tomato Jalapeno Sauce. 

Salt and Pepper 

 

Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again 
and place in a large mixing bowl.  

Chop into small bite size pieces the celery, avocados, cucumber, tomato and 
cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few 
times. 

Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and 
stir a few more times.

Add salt and pepper to taste and stir a couple of times.

Chill for 1 hour in the refrigerator and serve. 

 

 

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Re: [CnD] Sugar's Chicken Salad Sandwiches

[Sugar Lopez via Cookinginthedark]

So true Immigrant. 
Tonight I made chicken salad but I bought the already cut, fresh white 
meat(breast) at Cosco
So it was easier


“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Thursday, September 3, 2020 5:04 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

Whenever I make a chicken salad, I always buy chicken legs, bake them, and then 
take the meat off the bones. Much better tasting than canned meat.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Evelyn via Cookinginthedark
Sent: Thursday, September 3, 2020 6:47 PM
To: cookinginthedark@acbradio.org
Cc: Evelyn 
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

These look both delicious, and versatile.  Like you, I would lean toward using 
roasted chicken rather than canned.


Sent from Mail for Windows 10

From: Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 3:38 PM
To: CND List
Cc: Sugar Lopez
Subject: [CnD] Sugar's Chicken Salad Sandwiches

Sugar's Chicken Salad Sandwiches

 

Ingredients:

1 bag of baby spinach leaves

About a third red onion or to taste (diced)

1sm. Green Bell Pepper (diced)

1 can of black olives (sliced)

1 cup Broccoli Florets(chopped)

2 Stalks Celery (diced)

2 cans of Chicken in a can (in water and drained ) or you can boil chicken

and shred if desired-I like using the roasted chicken then shredding it.

About 1 tea spoon of garlic

Lemon to taste

Salt & Pepper to taste

Mayonnaise to taste

6 Ounce Walnuts (chopped)-optional

Dried cranberries(also optional and To taste

Hot sauce is optional. My Daniel likes tapa tio

Directions:

In a Lg. Bowl, cut up baby spinach to smaller size.

Place chicken in the bolw, along with all the veggies.

*To get chicken to spread evenly, shred it a bit more. unless you wish for

chunks as canned chicken comes in chunks.(optional)

Add mayo to the ingrediants, enough to your taste. I add about 3 to 4

serving size spoons, again according to your taste

Drizzle a little lemon juice.

Salt and pepper to taste

* If your husband is like mine you will add some form of hot sauce, in my

case Tapa tio it is!*

 

You may serve salad in croissants or your choice of bread, or if you wish

you may serve with crackers.

 

Enjoy

Sugar

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Fish recipes

[Sugar Lopez via Cookinginthedark]

Great, why not just share with the group, so we all can injoy them.
Smile
Thanks so much
sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Fish recipes

I have a group of fish recipes that I just got from the ACB cooking group.  I 
have not gone over them and was not present for the meeting.  But I can send 
the whole file or send them to you if you want.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 5:46 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

No, I am on a renal diet for my kidneys so I am restricted on so much foods. I 
cook and bake a lot but I don't eat a lot of my foods much.
I taste it of course but I just love to cook and bake.
At times I bake and cook for other's.
Some form of fish would be great.
Tuna, I would do.
smile
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 3:40 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

That looks really good.  Healthy food doesn't have to be low taste. 

Have you made this with fish like salmon or tuna?  


-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 5:37 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Sugar's Chicken Salad Sandwiches

Sugar's Chicken Salad Sandwiches

 

Ingredients:

1 bag of baby spinach leaves

About a third red onion or to taste (diced)

1sm. Green Bell Pepper (diced)

1 can of black olives (sliced)

1 cup Broccoli Florets(chopped)

2 Stalks Celery (diced)

2 cans of Chicken in a can (in water and drained ) or you can boil chicken

and shred if desired-I like using the roasted chicken then shredding it.

About 1 tea spoon of garlic

Lemon to taste

Salt & Pepper to taste

Mayonnaise to taste

6 Ounce Walnuts (chopped)-optional

Dried cranberries(also optional and To taste

Hot sauce is optional. My Daniel likes tapa tio

Directions:

In a Lg. Bowl, cut up baby spinach to smaller size.

Place chicken in the bolw, along with all the veggies.

*To get chicken to spread evenly, shred it a bit more. unless you wish for

chunks as canned chicken comes in chunks.(optional)

Add mayo to the ingrediants, enough to your taste. I add about 3 to 4

serving size spoons, again according to your taste

Drizzle a little lemon juice.

Salt and pepper to taste

* If your husband is like mine you will add some form of hot sauce, in my

case Tapa tio it is!*

 

You may serve salad in croissants or your choice of bread, or if you wish

you may serve with crackers.

 

Enjoy

Sugar

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Sugar's Chicken Salad Sandwiches

[Sugar Lopez via Cookinginthedark]

No, I am on a renal diet for my kidneys so I am restricted on so much foods. I 
cook and bake a lot but I don't eat a lot of my foods much.
I taste it of course but I just love to cook and bake.
At times I bake and cook for other's.
Some form of fish would be great.
Tuna, I would do.
smile
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 3:40 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

That looks really good.  Healthy food doesn't have to be low taste. 

Have you made this with fish like salmon or tuna?  


-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 5:37 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Sugar's Chicken Salad Sandwiches

Sugar's Chicken Salad Sandwiches

 

Ingredients:

1 bag of baby spinach leaves

About a third red onion or to taste (diced)

1sm. Green Bell Pepper (diced)

1 can of black olives (sliced)

1 cup Broccoli Florets(chopped)

2 Stalks Celery (diced)

2 cans of Chicken in a can (in water and drained ) or you can boil chicken

and shred if desired-I like using the roasted chicken then shredding it.

About 1 tea spoon of garlic

Lemon to taste

Salt & Pepper to taste

Mayonnaise to taste

6 Ounce Walnuts (chopped)-optional

Dried cranberries(also optional and To taste

Hot sauce is optional. My Daniel likes tapa tio

Directions:

In a Lg. Bowl, cut up baby spinach to smaller size.

Place chicken in the bolw, along with all the veggies.

*To get chicken to spread evenly, shred it a bit more. unless you wish for

chunks as canned chicken comes in chunks.(optional)

Add mayo to the ingrediants, enough to your taste. I add about 3 to 4

serving size spoons, again according to your taste

Drizzle a little lemon juice.

Salt and pepper to taste

* If your husband is like mine you will add some form of hot sauce, in my

case Tapa tio it is!*

 

You may serve salad in croissants or your choice of bread, or if you wish

you may serve with crackers.

 

Enjoy

Sugar

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Sugar’s Lasagna

[Sugar Lopez via Cookinginthedark]

Sugar’s Lasagna

 

My Daniel just loves all the beef in it!

 

Ingredients: 

2lbs of lean beef (4%)

Or

1lb. lean ground beef and 1 lb. of beef kielbasa chopped

2lbs of mozzarella (saving a cup for topping)

1 16oz. Parmesan cheese (Kraft in container)

1 1lg container (

*   Fresh parm can always be used as well
*

14 ounce-16 ounce ricotta cheese, (brand precious)

1lg egg

Salt and pepper to taste

12 lasagna noodles (boiling 2-3 extras in case one breaks)

1 can black, pitted olives

1sm. green pepper

1sm. red pepper

1sm. red onion

Garlic to taste

(Italian sausage (mild)

At times I use "Hillshire" smoked Italian sausage)

Salt for boiling water

1 med. bottle of "Prego" spaghetti sauce

(I like to use the roasted garlic with mushrooms)

Pam (to spray casserole dish

 

Instructions:

In a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften

While noodles are boiling, heat and brown meat and sausage, and since I use the 
4% lean beef, no need to drain...

Adding veggies, all chopped, continue to stir, then pour entire spaghetti sauce 
in, for a slow simmer (don’t forget to season your beef with your choice of 
spices)

Preheat oven at 350 degrees for 15 minutes:

On a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...

Now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like glue

Remember to save at least 1 cup of mozzarella for topping.

Mix all together until dough like substance, making sure egg has been broken 
and spread throughout mixture.

Add some pepper to cheese about half a tea spoon, or to taste

Now the fun begins!

1st layer: your meat sauce

2nd: noodles

3: cheese

repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.

The same foil paper you used to place the noodles on can be used to cover 
lasagna.

Bake for 35-45 minutes, or until all melted

Remember your meat has already been browned... 

Last 15 minutes, remove foil and let sit for a few minutes more

Removing out of the oven, to cool for about 10 minutes before slicing.

Enjoy

Sugar

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Sugar's Chicken Salad Sandwiches

[Sugar Lopez via Cookinginthedark]

Sugar's Chicken Salad Sandwiches

 

Ingredients:

1 bag of baby spinach leaves

About a third red onion or to taste (diced)

1sm. Green Bell Pepper (diced)

1 can of black olives (sliced)

1 cup Broccoli Florets(chopped)

2 Stalks Celery (diced)

2 cans of Chicken in a can (in water and drained ) or you can boil chicken

and shred if desired-I like using the roasted chicken then shredding it.

About 1 tea spoon of garlic

Lemon to taste

Salt & Pepper to taste

Mayonnaise to taste

6 Ounce Walnuts (chopped)-optional

Dried cranberries(also optional and To taste

Hot sauce is optional. My Daniel likes tapa tio

Directions:

In a Lg. Bowl, cut up baby spinach to smaller size.

Place chicken in the bolw, along with all the veggies.

*To get chicken to spread evenly, shred it a bit more. unless you wish for

chunks as canned chicken comes in chunks.(optional)

Add mayo to the ingrediants, enough to your taste. I add about 3 to 4

serving size spoons, again according to your taste

Drizzle a little lemon juice.

Salt and pepper to taste

* If your husband is like mine you will add some form of hot sauce, in my

case Tapa tio it is!*

 

You may serve salad in croissants or your choice of bread, or if you wish

you may serve with crackers.

 

Enjoy

Sugar

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Allie’s Jalapeno Dip

[Sugar Lopez via Cookinginthedark]

Allie’s Jalapeno Dip

This is my sister-in-law’s recipe and I’ve made it several times:

 

2 packages cream cheese, room temp

1 cup mayo

½ cup of Parmesan Cheese

6 diced Jalapenos, seedless

 

Topping

2 sticks butter

1 sleeve of ritz crackers

 

For dip

Combine all ingredients together 

 

Topping

Melt butter and crushed ritz crackers over stove top till melted

 

Directions

Pour butter mixture on top of dip ingredients

Preheat oven at 350degrees

Place dip in an 8 by 11

Bake for 25-30 minutes

Or till topping is crusty

Enjoy

Sugar

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Hope this is not out of line

[Sugar Lopez via Cookinginthedark]

Wisely put Immigrant
I appreciate that.
We all come from different backgrounds some with health issues, restrictions 
and some of us do not
so the bariety of different walks of lives, variety of different meals, 
desserts is wonderful
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Thursday, September 3, 2020 3:05 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Hope this is not out of line

I like that we can share any recipes here for any taste and lifestyle - sugary 
and sugar-free, meat-based and meatless, mild and spicy, from all cuisines, 
courses and occasions. If we start restricting ourselves because many blind 
people are suffering from this disease or that disease, where does it stop? We 
are all free to delete the threads we are not interested in. I don't bake 
breads or biscuits, someone else doesn't make French fries or chocolate cakes, 
but everyone is heard.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Carol Ashland via Cookinginthedark
Sent: Thursday, September 3, 2020 4:34 PM
To: meward1954--- via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] Hope this is not out of line

I would vote no on this idea. I would further point out that doctors have said 
on the radio that these sweeteners like Splenda are carcinogenic. 

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via 
Cookinginthedark  wrote:
>
> I am wondering if we could have a dessert-free day once? Maybe even 
> once a week?
>
>
>
> I hope this is not too much out of line.  But it's making me have 
> sugar and general junk food cravings just to look at all these 
> desserts, and blind person does  not live by dessert alone, much as they 
> might want to.
> Although I do not have diabetes, blind people are much 
> over-represented in the diabetic population.
>
>
>
> So I'm not asking to stop with these wonderful desserts, just to calm 
> it down perhaps a little!
>
>
>
> Thanks. 
>
>
>
> ___
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Re: [CnD] Pie crust

[Sugar Lopez via Cookinginthedark]

Hi Carol
Got this form google:

Rugula may refer to:

Arugula, an edible plant Eruca sativa
Rugelach, a Jewish pastry

HTH
sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Carol Ashland via Cookinginthedark
Sent: Thursday, September 3, 2020 1:40 PM
To: Penny Reeder via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] Pie crust

What is rughula? 

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via 
Cookinginthedark  wrote:
>
> It is the easiest  pie dough to work with, very supple, can’t be over-worked, 
> doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill 
> with jam or something else and bake to make treats for the cook or waiting 
> children! The recipe, which also makes delicious rughula, is from Harold 
> Magee.
>
> Sent from my iPhone
>
> > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark 
> >  wrote:
> > 
> > This is a very intriguing and interesting recipe. I'm trying to immagine 
> > how it would turn out with the cream cheese right in the pie dough.
> > 
> >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote:
> >> This is the pie crust recipe i usually use: in bowl of electric mixer, 
> >> combine 2 cups all-purpose  flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar 
> >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream 
> >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and 
> >> refrigerate for an hour or up to one day. Roll out on lightly floured 
> >> surface, and proceed with recipe for double-crust pie.
> >> 
> >> Sent from my iPhone
> >> 
>  On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark 
>   wrote:
> >>> 
> >>> Ah, that's nice! He'll really enjoy that dessert, and so will you.
> >>> 
> >>> When you go to spread the cream cheese, and powdered sugar, dip your 
> >>> spatula in water because it's a little hard to spread.
> >>> 
> >>> Good luck with school; been there done that. Sure makes it easier when 
> >>> you have a supportive partner. I'd love to hear about your experience.
> >>> 
>  On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote:
>  Nah, I'll make it for sweet husband. I'm going through major 
>  homework crunch time, and he's saving my butt by doing some last 
>  minute scanning and clean-up of a textbook so I can use it to 
>  hopefully pass an exam. Making the dessert will give me a much-needed 
>  stress break.
>  It'll be a nice way to say thank you, and I love you bunches, 
>  too. And there are so many variations … I can't wait to try them all.
>  
>  More Later,
>  Dani
>  
>  
>  
> > On 9/3/20, Linda S. via Cookinginthedark 
> >  wrote:
> > Dani:
> > 
> > I think it will become your favorite. I would have happily 
> > looked for the recipe, and posted it, but ... uh well, it was already 
> > done. Enjoy!
> > I wish someone was there to make it for you. It's a labor of 
> > love to make this dessert.
> > 
> > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:
> >> Hi, Linda.
> >> If you remember the quantities or can post the recipe, I'm sure 
> >> it will become Dani Pagador's favorite dessert too. *lol* It 
> >> sounds like just the ticket to get me through the rest of this 
> >> week. Thanks, if you can share it and don't mind doing so.
> >> 
> >> More Later,
> >> Dani
> >> 
> >> 
> >> 
> >> On 9/2/20, Regina Marie via Cookinginthedark 
> >>  wrote:
> >>> Hi Everyone. I use real butter, very cold, and not shortening.
> >>> 
> >>> 
> >>> With Warm Regards:
> >>> Regina Brink
> >>> President, ACB Capital Chapter of California Council of the 
> >>> Blind Find me at: https://facebook.com/reginamarie Follow me 
> >>> on: https//:www.twitter.com/mamaraquel
> >>> 
> >>> -Original Message-
> >>> From: Cookinginthedark  
> >>> On Behalf Of Linda S. via Cookinginthedark
> >>> Sent: Tuesday, September 01, 2020 7:10 PM
> >>> To: cookinginthedark@acbradio.org
> >>> Cc: Linda S. 
> >>> Subject: [CnD] Pie crust
> >>> 
> >>> 
> >>> Hi everyone:
> >>> 
> >>> 
> >>> Since we're on the subject of baking, I read a long time ago,  
> >>> in one of the cookbooks  made just for those of us who are 
> >>> blind, a recipe for piecrust. I remember instead of using 
> >>> shortening, it called for vegetable oil, and then you piece  
> >>> the piecrust with your hands in to the pan. It was probably in 
> >>> one of the books like, "cooking with feeling," or food at your 
> >>> fingertips?
> >>> Can't remember. Does anyone remember 

Re: [CnD] Hope this is not out of line

[Sugar Lopez via Cookinginthedark]

There are healthier substitutes.. when a recipe calls for splenda or another 
type of substitute that you don't wish to use, you can always sub it with which 
ever one you wish if you desire to.
There are seveal sugar's out there and substitutes.
Stevia is my own personal choice but like I said there are other's.
If you wish to use regular sugar, coconut sugar, palm sugar, granulated 
sugar that is your choice and if you switch the sugar that the recipe calls 
for, it will not hurt the recipe
Smile
Remember there are always choices, especially if you are making a recipe, any 
recipe your own.
HTH
Happy day
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Carol Ashland via Cookinginthedark
Sent: Thursday, September 3, 2020 1:34 PM
To: meward1954--- via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] Hope this is not out of line

I would vote no on this idea. I would further point out that doctors have said 
on the radio that these sweeteners like Splenda are carcinogenic. 

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via 
Cookinginthedark  wrote:
>
> I am wondering if we could have a dessert-free day once? Maybe even 
> once a week?
>
>
>
> I hope this is not too much out of line.  But it's making me have sugar and 
> general junk food cravings just to look at all these desserts, and blind 
> person does  not live by dessert alone, much as they might want to. 
> Although I do not have diabetes, blind people are much over-represented in 
> the diabetic population.  
>
>
>
> So I'm not asking to stop with these wonderful desserts, just to calm it 
> down perhaps a little! 
>
>
>
> Thanks. 
>
>
>
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Re: [CnD] CINNAMON SNACK MIX

[Sugar Lopez via Cookinginthedark]

Awesome tip
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Thursday, September 3, 2020 11:45 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] CINNAMON SNACK MIX

A friend recommended date sugar. I put it in hot tea and found out it doze 
better dissolved in a little hot liquid first. I was happy with the sweetness 
level and taste. Ok, all that is to say it comes in a liquid form, which I plan 
to get when I can. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Cheryl via Cookinginthedark
Sent: Thursday, September 3, 2020 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Cheryl <1961...@gmail.com>
Subject: Re: [CnD] CINNAMON SNACK MIX

Any suggestions for agave substitutions?
Thanks.
-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Wednesday, September 2, 2020 7:43 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CINNAMON SNACK MIX

CINNAMON SNACK MIX 

Try this cinnamon snack mix recipe - full of rice cereal, pretzels, graham 
crackers, cranberries and white chocolate!

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

 

2 cups rice cereal

1 cup graham cracker bears

1/2 cup small pretzels

1/2 cup unsalted peanuts

1/4 cup melted salted butter

1/4 cup agave nectar

1 teaspoon cinnamon

1/2 cup white chocolate chips or chunks

1/2 cup dried cranberries

 

Preheat oven to 350F.

In a gallon Hefty storage bag, combine the rice cereal, graham cracker bears, 
pretzels and peanuts. Shake well until well mixed.

In a small bowl, combine the melted butter, agave nectar and cinnamon with a 
whisk. Pour butter mixture over the cereal mixture inside the storage bag and 
shake well. Pour out of bag and onto a baking sheet.

Bake in the oven for 10 minutes, stirring once at 5 minutes. Remove from oven 
and allow to cool. Split the snack mix into two Hefty quart storage bags, 
breaking up the snack mix with your hands through the plastic. Add the white 
chocolate and dried cranberries to the bags and shake well.

Eat immediately or store in Hefty freezer bags to enjoy later.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Blueberry Torte Dessert-DB

[Sugar Lopez via Cookinginthedark]

Blueberry Torte Dessert-DB

 

From Diabetic Gourmet Magazine /

https://diabeticgourmet.com

 

Recipe Yield: 6 (1 Serving = 1/2 cup) Servings

Ingredients

 

3 eggs, separated

1 tbsp sugar

1/3 cup ground almonds

2-1/2 cup fresh blueberries

2 tsp cornstarch

1/2 cup whipping cream

1 tsp sugar substitute

1/2 cup vanilla yogurt

Directions

Beat egg yolks and sugar until light. Add almonds. Beat egg whites until stiff. 
Fold egg whites into egg yolk mixture.

Line a 13 x 9 inch baking pan with waxed paper. Pour batter into the pan. Bake 
in a 325F oven for 12 to 15 minutes.

Remove from the pan and cool. Cut into small squares.

To make blueberry sauce, puree 1/2 cup blueberries in a food processor or 
blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries, and 
blueberry puree over low heat until thickened, about 5 minutes. Cool. Stir in 
sugar substitute.

To serve, line a serving dish with 1/2 of blueberry sauce; arrange cake squares 
over blueberry sauce. Top with remaining sauce. Spoon on yogurt. Serve 
immediately.

Nutritional Information Per Serving:

Calories: 177

Fat: 10 grams

Sodium: 357 milligrams

Protein: 8 grams

Carbohydrates: 14 grams

Diabetic Exchanges: 1 Skim Milk; 2 Fat

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] CINNAMON SNACK MIX

[Sugar Lopez via Cookinginthedark]

Hi
It should be a liquid form of substitute.
If you don't care for the sugar intake, try a light corn syrup or maple syrup.
HTH
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Cheryl via Cookinginthedark
Sent: Thursday, September 3, 2020 8:28 AM
To: cookinginthedark@acbradio.org
Cc: Cheryl <1961...@gmail.com>
Subject: Re: [CnD] CINNAMON SNACK MIX

Any suggestions for agave substitutions?
Thanks.
-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Wednesday, September 2, 2020 7:43 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CINNAMON SNACK MIX

CINNAMON SNACK MIX 

Try this cinnamon snack mix recipe - full of rice cereal, pretzels, graham 
crackers, cranberries and white chocolate!

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

 

2 cups rice cereal

1 cup graham cracker bears

1/2 cup small pretzels

1/2 cup unsalted peanuts

1/4 cup melted salted butter

1/4 cup agave nectar

1 teaspoon cinnamon

1/2 cup white chocolate chips or chunks

1/2 cup dried cranberries

 

Preheat oven to 350F.

In a gallon Hefty storage bag, combine the rice cereal, graham cracker bears, 
pretzels and peanuts. Shake well until well mixed.

In a small bowl, combine the melted butter, agave nectar and cinnamon with a 
whisk. Pour butter mixture over the cereal mixture inside the storage bag and 
shake well. Pour out of bag and onto a baking sheet.

Bake in the oven for 10 minutes, stirring once at 5 minutes. Remove from oven 
and allow to cool. Split the snack mix into two Hefty quart storage bags, 
breaking up the snack mix with your hands through the plastic. Add the white 
chocolate and dried cranberries to the bags and shake well.

Eat immediately or store in Hefty freezer bags to enjoy later.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Diabetic-Friendly-Apple Cinnamon Muffins

[Sugar Lopez via Cookinginthedark]

Diabetic-Friendly-Apple Cinnamon Muffins

 

From Diabetic Gourmet Magazine /

https://diabeticgourmet.com

 

Recipe Yield: 12 Servings

Ingredients

1-1/4 cup oat bran cereal; uncooked

1 cup whole wheat flour

2 tsp ground cinnamon

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 cup unsweetened applesauce

1 cup apple, peeled, cored, diced

1/2 cup honey

1/2 cup vegetable oil

1 egg

1 tsp pure vanilla extract

 

Directions

Preheat oven to 375F.

Coat 12 medium-size cups with vegetables oil or line with paper baking cups.

In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, 
and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry 
ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. 
Serve warm. 

Nutritional Information Per Serving:

Calories: 160

Fat: 7 grams

Protein: 3 grams

Carbohydrates: 22 grams

Diabetic Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Robert Redford Recipe - Food.com

[Sugar Lopez via Cookinginthedark]

Hi the fraction is just saing half, so it would be 1/2 cup

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 9:06 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Robert Redford Recipe - Food.com

Hello.  

The Robert Redford recipe from Food.com is confusing.  I can't tell how much 
butter or flour to use.  Is it a half cup or a cup and a half?  Something is 
going on with the symbols as they translate.  Thanks. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Helen Whitehead via Cookinginthedark
Sent: Thursday, September 3, 2020 9:05 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Robert Redford Recipe - Food.com

Robert Redford Recipe - Food.com
READY IN: 35mins
Ingredients:

1⁄2 - 1 
 cup 
butter
1 1⁄2
 cups 
flour
1 
 cup 
pecans,
chopped 
1 
 large 
cream cheese
1 
 cup 
confectioners' sugar
1 
 cup 
peanut butter
1
 (3 1/2  ounce) box 
vanilla pudding mix
1
 (3 1/2  ounce) box 
chocolate pudding mix
3 
 cups 
milk
1 
 cup 
Cool Whip
Garnish
 additional 
Cool Whip
 nuts, and 
chocolate
DIRECTIONS

Melt butter; mix with flour and press into baking pan.
Pour pecans over and press down.
Bake 15 minutes at 350 degrees Fahrenheit.
Cool.
Mix cream cheese with confectioners' sugar and peanut butter.
Mix well.
Pour over crust.
Mix vanilla and chocolate pudding mixes with the milk and Cool Whip.
Beat well.
Pour over peanut butter layer.
Garnish with additional Cool Whip.
Sprinkle with nuts and chocolate as desired.

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Re: [CnD] Sugar's crock pot corn

[Sugar Lopez via Cookinginthedark]

Hi Drew, 
Here you go

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Drew Hunthausen via Cookinginthedark
Sent: Wednesday, September 2, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: [CnD] Sugar's crock pot corn

I believe it was Sugar who originally posted the corn on the cob crock pot 
recie. Wondering if you could please post again as I cannot seem to find the 
post though I thought I saved it. Thanks so much.

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!

http://DrewsInspirations.com  

 

To book Drew for your event go to

http://bookdrew.com  

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

 

 

 

 

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[CnD] CHERRY MOUSSE

[Sugar Lopez via Cookinginthedark]

CHERRY MOUSSE 

1 tablespoon cherry gelatin powder

1 can (14-1/2 ounces) tart cherries, drained

1 carton (8 ounces) frozen whipped topping, thawed

 

In a large bowl, combine gelatin powder and cherries; fold in the whipped 
topping. Yield: 4 servings.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] HOT FRUIT SALAD

[Sugar Lopez via Cookinginthedark]

HOT FRUIT SALAD

"This is a great hot salad to serve on a cold night. This tastes great with any 
dish and can be changed according to your tastes."

Prep 10 m

Cook 1 h 30 m

Ready In 1 h 40 m

 

1 (20 oz) jar chunky applesauce

1 (21 oz) can cherry pie filling

1 (15 oz) can sliced peaches, drained

1 (11 oz) can mandarin orange segments, drained

1 (8 oz) can pineapple chunks

1/2 cup brown sugar

1 teaspoon ground cinnamon

 

Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, 
pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low 
setting for 90 minutes.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] CINNAMON SNACK MIX

[Sugar Lopez via Cookinginthedark]

CINNAMON SNACK MIX 

Try this cinnamon snack mix recipe - full of rice cereal, pretzels, graham 
crackers, cranberries and white chocolate!

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

 

2 cups rice cereal

1 cup graham cracker bears

1/2 cup small pretzels

1/2 cup unsalted peanuts

1/4 cup melted salted butter

1/4 cup agave nectar

1 teaspoon cinnamon

1/2 cup white chocolate chips or chunks

1/2 cup dried cranberries

 

Preheat oven to 350F.

In a gallon Hefty storage bag, combine the rice cereal, graham cracker bears, 
pretzels and peanuts. Shake well until well mixed.

In a small bowl, combine the melted butter, agave nectar and cinnamon with a 
whisk. Pour butter mixture over the cereal mixture inside the storage bag and 
shake well. Pour out of bag and onto a baking sheet.

Bake in the oven for 10 minutes, stirring once at 5 minutes. Remove from oven 
and allow to cool. Split the snack mix into two Hefty quart storage bags, 
breaking up the snack mix with your hands through the plastic. Add the white 
chocolate and dried cranberries to the bags and shake well.

Eat immediately or store in Hefty freezer bags to enjoy later.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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