December 22nd, 2009 
My Health December 20th, 2009 My Health 
When you are thinking about holiday party recipes, it is always good to keep in mind that it is a good idea to serve some appetizers hot. Here it is important to choose a recipe that as easy and won’t keep you in the kitchen for hours, away from your guests. With this one you can make all the preparations, mingle with your guest while they are baking, quickly fill them and serve! Because of the cheese, sour cream and bacon bits, this is one of our very tasty holiday party recipes.
Ingredients:
1 egg
1 (24 oz) pkg. shredded hash brown patties, thawed
1 1/2 C shredded Cheddar cheese
1/2 C sour cream
1/3 C real bacon bits
Method:
Break the egg into a mixing bowl and beat slightly with a fork.
Break the hash brown patties into pieces and add to the egg mixing the two together well.
Set the oven temperature to 400 degrees and allow the oven to heat.
Spray a mini muffin pan with a non stick cooking spray.
Place a T of the potato mixture into each of the muffin tins.
Press the mixture into the bottom and up the sides of the tins.
Bake 30 minutes, remove and sprinkle with the cheese.
Return to the oven and continue baking an additional 3 minutes or until the cheese has completely melted.
Remove and allow cooling slightly.
Top each potato muncher with a dollop of whipped sour cream.
Sprinkle the bacon bits over the top.
Serve while still slightly warm.
Serving Size: 36
When mixing the egg and hash browns together be sure to coat the hash browns well. This makes it much easier to hold the potatoes together when pressing them into the muffin tin.
It is possible to vary this recipe by adding chopped garlic chives to the sour cream. You have to be careful though not to add too many and kill the delicate taste of the cheese and bacon. If find sour cream and chives a very good combination. As the hash brown “crust” is very neutral you can also use it for a variety of other fillings of your choice. This may very well become one of your favorite holiday party recipes!
Do you want to make all your holiday cooking a lot of fun! No problem, for many more tasty holiday recipes, have a look at Hendrika’s Blog: Easy Holiday Recipes. You can also have a look at her Hub Family Love Valentines Food
December 14th, 2009 My Health If you are like most people today, it often feels like you meet yourself coming and going. We live in a busy world yet we want to serve our families delicious, hearty meals and on a budget, no less. It really is possible to do so without much fuss. The following menu gets your meal on the table quickly, won’t break your food budget, and it is filling and very tasty. Try Homemade Vegetable Beef Soup in 30 Minutes served with Cheesy Corn Muffins. Finish off your meal with a light touch. Heavenly Peach Ambrosia is just right. This entire quick and easy meal is diabetic friendly!!
HOMEMADE VEGETABLE BEEF SOUP IN 30 MINUTES
1 tbsp olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
3/4 lb. beef sirloin, thinly sliced
32 oz frozen vegetable blend of broccoli, cauliflower and carrots
1 can black-eyed peas*
1 can (14.5 oz) low-sodium beef broth
1 1/4 cups water
1 tsp dried oregano
Heat olive oil in a large saucepan over medium-high heaat. Add the onion and garlic, saute 1 minute. Add beef and continue cooking until browned. Transfer beef to a plate and keep warm. Return the saucepan to heat and add the vegetables, black-eyed peas, broth, water and oregano Bring to a boil, reduce heat to medium and simmer, covered, 8-10 minutes. Add the other ingredients back in and heat through for 4-5 minutes.
*Use a can of any type bean you choose.
Note: This soup has an equal amount of carbs and protein.
CHEESY CORN MUFFINS
1/4 cup chopped onion
1 tbsp butter
2 pkgs (8 1/2 oz each) unsweetened corn muffin mix
1/2 cup sour cream
1/2 cup shredded cheddar cheese
In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to the package directions; fold in onion. Fill greased muffin tins two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400 degrees for 15 to 20 minutes or until done. Cool in pan for five minutes before removing.
HEAVENLY PEACH AMBROSIA
3 cups fresh sliced peaches
2 cups blueberries
1 1/3 cups flaked unsweetened coconut
Arrange half of the peaches in the bottom of a clear glass bowl; sprinkle with half the coconut. Add the blueberries and sprinkle with the remaining coconut. Top with the remaining peaches. Chill. Before serving garnish with a little additional coconut, if desired.
Enjoy!
For more of Linda’s recipes go to http://diabeticenjoyingfood.squarespace.com
December 5th, 2009 My Health 
As a busy mother and wife, I was always looking for a variety of potato side dish recipes to make for our family dinners. Our daughter grew up loving all kinds of potato dishes from the time she was small…and still loves them now as an adult.
All of these recipes are easy to prepare with readily available ingredients and all 3 of them require some type of cheese.
Cheesy Hash Brown Potatoes Casserole
1 large bag frozen hash browns
1/4 cup butter, melted
1/2 cup onion, finely chopped
1 can cream of chicken soup
8 ounce container sour cream
8 ounce bag shredded cheddar cheese
1 1/2 cup corn flakes
Mix melted butter, chopped onions, cream of chicken soup and sour cream in a medium-sized bowl. Place hash browns in the bottom of a large casserole dish. Pour the sauce over the hash browns. Top with cheese and corn flakes. Bake in a 350 degree oven for 50 minutes.
Cheesy Mashed Potato Bake
4 cups milk
1 1/2 cups water
6 tablespoons butter
1/4 teaspoon salt
4 cups instant mashed potato flakes
8 oz. package Velveeta cheese
In a medium-sized saucepan, bring the milk, water, butter and salt to a boil. Stir in the cheese until melted. Stir in the potato flakes and remove from heat. Pour mixture into a 2 quart baking dish and bake in a 350 degree oven for 20 minutes.
Cheesy Bacon Potatoes
7 large potatoes, cooked
1/4 lb. bacon
1/2 cup onions, finely chopped
1/2 lb. Velveeta cheese, cut into 1/4″ cubes
1 cup mayonnaise
paprika and black pepper to taste
Boil potatoes until done and let cool. In a large skillet, brown up your bacon and cut into pieces. Reserve bacon grease and set aside. Cube your potatoes and place into a large bowl. Lightly stir in the chopped onion, mayonnaise, cheese cubes and 1 teaspoon bacon drippings. Toss lightly to coat all ingredients. Transfer mixture to a large glass baking dish. Top with bacon pieces, paprika and black pepper. Bake in a 350 degree oven for 30 minutes or until done.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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