Graeter's Low Glycemic Ice Cream review

July is national ice cream month. Oh the goodness of ice cream the many flavors and treats that are available. I personally love all of them but they are definetly all good to me. I am a diabetic and have been one for over 10 years. I have struggled from time to time with my blood sugar. In the past the world was a challenge as there were many delicious things but most of them were high in carbohydrates that was bad for me. The world has slowly started changing and there has been more and more treats offered that contain fewer carbohydrates and are considered low glycemic.

 
Graeter's the makers of super premium ice cream, baked goods, and candy are now the makers of low glycemic ice cream. Many years ago in 1868 a young Louis Graeter began to sell ice cream in the street market. His wife would be the one that would stick with the old fashioned way of making their delicious ice cream when the world started to move at a faster pace and the market became harder and faster to live in. The family would start with one shop and more as time traveled on. All of the shops sold the delicious ice cream that was loved in the beginning. Through the generations the family stayed strong and the ice cream was there through sugar rationing and all the strife's of the world. In the early 80's the first franchise store would be opened in Kentucky by the Graeter's this one would be followed by more.  Now you can find the delicious Graeter's ice cream in your local Kroger store or order online.

The best ice cream in the world is now available with 1/2 the sugar. Graeter's has created delicious ( yummy as my grand-daughter said) ice cream so we can all enjoy that same sweet treat that has been around for years.

The low-glycemic ice cream comes in four delicious flavors.

chocolate chip

 

Madagascar Bourbon Vanilla Bean

 

mint chocolate chip

 

butter pecan

 We received the Madagascar Bourbon Vanilla Bean and Mint Chocolate Chip. I loved them both and loved the fact that I could eat ice cream with fewer carbs. I simply hate it when I want something so bad but know that if I use my carbs up to munch it then I will not have  enough for the entire day and go hungry or go over the amount of carbs. The taste of the ice cream was simply amazing it was delicious and I truly enjoyed it. The ice cream was shipped in dry ice Styrofoam box and was delivered to our front door. It was hot that day as it was in the mid to late June and the temps here are not cool. It however arrived ready to eat and in great condition.

whether you are looking for a delicious frozen treat that you can have while you diet or if you are like me and are on a life long diet because of health reasons you definitely need to check out Graeter's low glycemic ice cream

Confetti Coleslaw

Its a great time to share with you one of my favorite garden recipes. I have friends who are all ready getting goodies out of their garden and I am enjoying the bountiful bundle of goodness with them. If you are enjoying gardening produce out of your own garden or from a local farm stand or wherever you get your produce I hope you will enjoy this yummy recipe

Lemon Caper Dressing:

1/2 cup mayonnaise (I like Hellman's/Best Foods)
1/2 cup organic plain yogurt
1 Tablespoon capers, roughly chopped
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice, plus more for serving
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Sriracha sauce or Tabasco sauce (optional)
5 cups finely shredded cabbage
1½ cups finely shredded purple cabbage
2 cups coarsely grated carrots
1 cup finely chopped bell or other sweet pepper (red, orange, yellow, or a combination)
1 cup chopped green onions (white and green parts), plus more for garnish
1/3 cup chopped fresh basil (optional)

Make the dressing: In a small bowl or large measuring cup, stir together the mayonnaise, yogurt, capers, Dijon mustard, lemon juice, lemon zest, salt, pepper, and Sriracha sauce (if desired). Let the dressing sit while you prepare the vegetables, or refrigerate until ready to use.

In a large bowl, combine the green and purple cabbages, carrots, sweet peppers, green onions, and basil (if using) and toss to mix.

Pour the dressing over the vegetables and toss to evenly coat. Set the coleslaw aside for at least 15 minutes before serving, or refrigerate, covered, until ready to serve. Adjust seasonings to taste and stir in a squeeze or two of fresh lemon juice just before serving. Garnish with chopped green onions if desired.

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Southern Illinois Chowder

Southern Illinois Chowder

Cooks with chowder curiosity will find a worthy cooking technique adapted from the French by many cultures.

Think of chowder as a thickened stew. Most often, that’s with milk or cream, but more often half and half these days. The original thickening was crushed biscuits, but soda crackers work well.

The fun comes in deciding the ingredients. Most chowders are seafood and vegetables. Clam chowder made with cream is the most popular, but there’s an exception to the dairy rule. New England clam chowder is made with cream. Manhattan clam chowder substitutes chopped tomato sauce for the cream. Other chowders include corn, white fish, potato and squash.

Chowder’s name comes from its cooking pot, the French chaudiere. In New England, it’s “chowda.” Fishermen in Newfoundland, who threw a selection of their catch into a pot and cooked it in cream, may have made the first chowder. Potato chunks were often added.

New England remains the chowder capital of America. Its popularity extends into Maritime Canada. The oddball is Southern Illinois Chowder, a thick, French-Indian stew. “Chowder time” there starts with the tomato crop and is served at social gatherings, which are called “chowders.”

 

Southern Illinois Chowder

o          1 gallon water

o          1 1⁄2 pounds stewing beef, cut in chunks

o          1 1⁄4 pounds boneless chicken, cut up

o          1 small head cabbage, chopped

o          3 large stalks celery, chopped

o          3 cups carrots, diced

o          1 large onion, chopped

o          1 cup mushrooms, sliced

o          2 quarts peeled and diced potatoes

o          2 1⁄2 cups fresh or frozen green beans, thawed

o          1 (15-ounce) can lima beans, drained

o          24 ounces tomato sauce

o          1 1⁄2 cups frozen corn, thawed

o          1⁄2 teaspoon hot pepper sauce

o          Salt and pepper to taste

Add beef to boiling water, cover and simmer for an hour. Add chicken and continue cooking another 1 1⁄2 hours, stirring frequently. Add cabbage, mushrooms, celery and carrots. Cook for another 30 minutes, stirring occasionally. Add onion, then the potatoes. Cook for 45 minutes. Add green beans. Cook another hour. Add lima beans, and cook a final 30 minutes, stirring frequently. Near the end of the time, add the tomato sauce, corn and pepper sauce and seasonings.

Makes 20 servings.

Note: Use for a slow boil. Be sure to stir often to prevent sticking. If shrimp and scallops are substituted for the beef, add in last 15 minutes.

 

recipe source here

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Tuesdays with a Twist

Family Picnic and a Recipe

Hello!! How are you. I  would love to introduce you to my family. What better time than now to meet and greet when everyone is having a great time and munching a bit.

 

 

 

To start with this we are the host of this party. My husband of 30 years and I love to entertain and bring everyone together.

 

 

 

Papa special young lady our grand-daughter who loves her papa as much as having her picture taken

 

 

 

 

Kids played while we cooked. Not for sure what they were playing but almost looks like peek a boo to me

 

 

Hubby and our youngest son grilling the food. We had the normal picnic food burgers, brats and dogs.  We used a special recipe on our burgers that made them taste awesome

Magic Burger Dust
recipe source here

1 Tablespoon paprika
1 Tablespoon black pepper
2 teaspoons salt
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper

Combine all ingredients in a small bowl and stir to distribute.  Transfer to a jar or other airtight container, shaking to combine further.  Label and store sealed.  Sprinkle on burgers before cooking.

 

 

 

 

 

 

These three have been friends since childhood. My daughter, her husband and my son grew up together and now are best friends and family

 

This young man is my grandson and he wants all to know what he found. A feather he was so proud of it.

 

Trying to wash his hands before he eats good thing his mom brought a wet washcloth and alcohol gel.

Sitting and enjoying the great food that we served up.


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Happy 4th of July the day for family and independence

My Country Tis of Thee

In honor of the 4th of July holiday approaching swiftly I am sharing a song that we often sang in church around this time. My Country Tis of Thee




Samuel Francis Smith authored this song in 1831. Smith was born in Boston and attended the Bostin Latin School and then Harvard and Andover Seminary. Smith was fascinated by a man named Judson who was America's first missionary. During his first year at seminary he was saught out by Lowell Mason a hymn publisher. Mason needed Smith to help him translate some German hymns and songs While working on the music he became interested in a song that was set to "God Save The Queen" and included the words "Gott segne Sachsenland" which means "God Bless our Saxon Land" Smith used this information and adapted it to create a new hymn 'America' America was first performed by a juvenile choir at a sunday school rally on July 4, 1831. Samuel Francis Smith would grow into a powerful Baptist preacher, pastor, college professor, hymnist, linguist, writer and missionary advocate. Smith would rejoice when his son would become a missionary to Rangoon. Smith lived a good life and remained active into old age. He passed in his late 80s while traveling to a preaching appointment.

Fireworks Safety

 

 

Our family like many others will be celebrating our Nations birthday and having a bit of fun as well. Part of our fun will include fireworks. My parents never participated in lighting fire works but rather took us to a firework show. My own family will do both but there are some safety rules that we will be sure to do and you may want to follow as well

 

 

 

Never allow a child to hold or ignite a firecracker. Firecrackers are very dangerous as well as fun and when they go off they could take a finger or so. We never hold and light a fire cracker and never allow our children to hold anything more than a sparkler and always under adult supervision

 

 

 

It is not a wise idea to ever pick up or try to relight a fire cracker that has not went off. You may not be sure how hot it is and could accidently go off when you are not expecting it to

 

 

 

Fire crackers are little bits that are lit on fire and therefore could cause other items to catch on fire. For safety sakes keep a garden hose or bucket of water close by

 

 

 

Light fire crackers one at a time and move back quickly. you are never sure how much it will take for one of them to spark, ignite and go off  Likewise never point or throw fire crackers at another person. 

 

 

useful resource here

In Our Neck of the Woods

In our neck of the woods the rain has becoming a lot. At times it has rained each and every day with the land getting very wet and unable to take much more it starts to back up and the rivers fill up. My grandmother would have said "the creeks are arising" That would have meant we were either headed into town to stay with family or friends or we were going to prepare for a flood.

Most that live in the lower lands have all ready experienced floods and know what to do. The basic plan is to be ready. Just like we are ready for storms and power outages by having flashlights, batteries, candles and a lighter close by a flood can be prepared for as well. It is best to  have basic needs in a safe place in the case that a flood would occur.

One thing to prepare for is what you will eat. A three day supply of non perishable food is what most suggest having on hand. Be sure that these are foods that your family will eat. In our supply you will find items such as peanut butter, crackers, a bit of candy for the young ones, granola bars, cereal, and canned meat and other can goods. We try to always pack away cans that are easy to open and no need for can openers. It is best to have foods that require no heating up or refrigeration as there may be none if the area does flood. Don't forget needs such as eating utensils, knives and yes while we do not rely on them here can openers.

Water is another need that must be met and may not be available in a flood. Again it is suggested that you store a 3 day supply. Needs may vary on health, age, physical condition, activity, diet and the weather. It is best if you count on at least one gallon of water per person per day. This water will serve for drinking and sanitation as well. If there are children, nursing mothers or sick among the group you may need more. If the weather is warm where you are you may need to store double the suggested amount. It is best if the water you store is commercially bottled water (however be aware that there was a recall recently) Be sure to check the "use" by date and store in a cool dark place.

A few other things you may want to have packed as well may include

Be safe out there and if you are in the low line areas prepare yourself for the "creeks are arising"

 

Looking a bit festive

Our nations independence day will be on Saturday July 4th. We are preparing the house and getting recipes for delicious food ready as well. This recipe like this one are perfect for the birthday of our great nation

these red white and blue fruit kabobs look great, taste great and pair well with pudding dip.

1 cup Sour Cream
1 cup milk
1 package instant pudding (any flavor: vanilla, butterscotch, chocolate)
1 half-pint of blueberries
4 bananas
1 pint of strawberries

Place Shamrock Farms Sour Cream, Shamrock Farms mmmmilk and pudding into a blender/food processor and blend for 2 minutes until smooth and creamy. Chill 1 hour. Peel and slice bananas about a ½ inch thick. Remove strawberry hulls and slice in half. Take skewers and assemble according to photo; serve with the dip! Tip: Squeeze citrus juice over the bananas to prevent them from turning brown (lime, lemon or orange works). Serves 6-8.

recipe source here

What will you be preparing for this great holiday? Share a recipe or link to a food post here I would love to visit your blog as well.

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Let them Play Ball

Let them play ball. In this case let them play ball but in the mean time let them take a time out and search for valuable rocks and create mounds of dirt. I believe all of my children have had their turn playing in the dirt in their early ball years.

would love to hear all about your child's t-ball years Leave me a comment and share a tip or story

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From The Flower Garden

 

The weather here in southern Illinois is some of the best I have seen for a while. The cooler summer weather and the amount of rain we have been blessed with has been great. The flowers sure do agree with me about the weather. Don't they just look wonderful

 

 

 

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Come Visit Be Ready To Be Spellbound

We discovered a new park today. This mystical park was one that has been around for a while and we had even heard a tale or two about it. The magic inside this place is one that will mystify every prince and princess as well as those interested in Dungeons and Dragons. This mystical magical place where sward and sorcery live is a place that is undefined by time. It is a place where on August 22nd 1993 a young man last his life. Jeremy "Boo" Rochman died on that date as a result of a car crash on Giant City Road only a few hundred feet from his home.

Barrett Rochman the father of this young man who was also the president investment firm decided to build a memorial park to honor his fallen son. He purchased 3.5 acres across the street from the Rochman house. The theme would be Dungeons and Dragons as his son had loved D&D From the near by university sculptors, carvers, and painters were hired to create out of wood, stone, metal, and cement a mystical place.

The park officially opened in 2005. The wood and stone castle is the centerpiece of the park. My grandchildren spoke of how the castle winds in paths and is full of tunnels, stairs, and bridges. They were delighted to find the hidden doors and passageways. My adult son went in the castle with the young ones and stated while they could easily travel around the castle it was harder for him as he crawled and scooted to get around. Flag pennants fly from the castle, gargoyles and knights stand guard. Jeremy's own extensive sword collection is bolted to one of the lofty inner ceilings of a tower of the castle

 While the castle is grand it is not the only attraction at the park. The trees and flowers help nature play a role in and among the gremlin, gnome and other fantasy creature sculptures. Don't forget to check above your head as the sculptures live there as well in the trees and poles that extend past the ground. Follow the stone path and you will find a giant , sleepy dragon waiting there. Three wizards seem to be frozen in time waiting to have a battle of spells. Pegasus and unicorn are found in the park as well. Perhaps one of my most favorite places were the fairy and butterfly benches that seemed to call you to sit a spell.

helpful information was found here

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Pecan Praline Candy for National Praline Day

happy national praline day!!!! National praline day happens on the 24th of June each year.

 

 

 

Are you aware that there are a few different types of praline? Well there is.

 

 

 

French Pralines contain a combination of almonds and caramelized sugar and is a bit harder than American praline. American praline is a combination of syrup and pecans, hazelnuts or almonds with milk or cream and are softer and creamier as a result. American praline often resembles fudge

Praline cookies are chocolate cookies that contain ground nuts. Belgian pralines are some of the most luxurious candy. Belgian chocolate shell with a softer, may be liquid, filling made up of hazelnut, almonds, sugar, syrup and milk based pastes,

 

 

 

Pecan Praline Candy Recipe

 

1 1/4 cup chopped pecans

1 cup brown sugar

1 cup granulated sugar

1/2 cup evaporated milk

2 tbsp salted butter

3/4 tsp pure vanilla extract

 

1. In a pot, combine the milk, brown sugar, and granulated sugar. Stir, and bring to a boil( over medium high).
2. Let boil for 1 minutes then add in the pecans, and butter. Stir in. Let the candy reach 240 F degrees ( use a candy thermometer )
3. Remove the pot from the heat, and add in the vanilla.
4. Stir the ingredients, and let cool for 3 minutes.
5. Stir the mixture, until it starts to thicken.
6. Grease/ Butter a cookie sheet.
7. Spoon out the mixture onto the cookie sheet, and let the candy cool and firm.
8. Enjoy!

recipe source here

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Pink Day - special treat recipe

Princess has 2 favorite colors they are purple and pink. So when we saw that today , June 23rd , was pink day we had to create a treat especially for the day. It is hot outside and we love us some lemonade to drink so we decided that these Pink Lemonade Cupcakes would be awesome

Pink Lemonade Cupcakes
For Pink Lemonade Cake:

1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites
– Preheat oven to 350 degrees and line 24 muffins tins with liners
– Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
– Divide the batter evenly, filling the liners about 2/3 full
– Bake cupcakes for about 25 minutes, or until cake tester comes out clean
– Allow cupcakes to cool before frosting

For Two-Tone Pink Lemonade Buttercream:
3 cups confectioners sugar
1 stick unsalted butter (room temperature)
2 tbsp frozen pink lemonade concentrate
Pinch of salt
2 colors of food coloring
– Combine all ingredients in an electric mixer fit with a paddle attachment and mix on low until combined
- Increase speed to medium-high and beat until frosting is light and to your desired consistency
– Separate frosting in 2 bowls and color as you desire

recipe source here

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The Father of My Children

This is my husband, the father of my children holding his oldest grand-child. My husband has trusted the lord and led us through many rough trials in our life. It has been said to fear (and to me trust) in the Lord and He will provide a fortress that will protect his children. I feel blessed to have been loved and shared parenting responsibilities.


26 He who fears the LORD has a secure fortress, and for his children it will be a refuge.

Onion Ring Day

 

1 large onion, cut into 1/4-inch slices
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Pre heat the oil in a deep-fryer to 375 degrees F.
In a medium sixed bowl, stir together the flour, baking powder and salt.
Place the bread crumbs into shallow dish.
Dip the onion slices into the flour mixture until they are all coated; set aside.
Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat. then place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat.
Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain.
Season with seasoning salt, and serve

recipe source here

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Refrigerator Pickled Dilly Beans

Refrigerator Pickled Dilly Beans

\

1 lb green beans
1 1/2 cups water
1 cup white vinegar (I prefer this to cider vinegar in this recipe)
1 teaspoon coarse salt (or to taste)
1/2 teaspoon red pepper flakes (or to taste)
1 teaspoon dill seed
6 cloves garlic, cut in slivers
5 or 6 fresh dill sprigs




1.              Wash beans, remove any discolored areas, and trim off the ends, leaving beans whole.

2.              Combine remaining ingredients, bring to a boil and add beans.  Simmer the mixture, covered, over low heat for 4-10 minutes, or until beans are cooked through, but still retain some snap.  Timing will depend on how thick and how fresh your beans are, so check them often.  How will you know they’re done?  Bite one.  Add more salt if needed.

3.              Put beans and pickling mixture in a smallish, non-aluminum dish, arranging them so liquid covers the beans.  Cover tightly and refrigerate. These can be served as soon as they are cold, and will keep getting better in the refrigerator for up to two weeks.


This is an adaptation of an old Vermont recipe for spicy, garlic-infused pickled green beans.

You can put the beans in sterilized canning jars and process in a boiling water bath, if you wish, and then keep the jars at room temperature for up to a year. (See the University of Georgia's National Center for Home Food Preservation for how to do this.)
recipe source

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Easy Recipe : Pickled Beets

My grandmother and mother were the canners of the family. Always making up tasty treats that would last us through the fall and winter. My sister always love her pickled veggies. This recipe for pickled beets would make her very happy and put a smile on her face. Eat them straight from the jar, with an entrée or along with a delicious salad

These pickled beets will keep about a month in the refrigerator, but eat them within a week because they get very overpickled!

Pickled beets

3 pounds medium beets, greens removed (leave a half inch of stem)
2 teaspoon whole allspice
1 teaspoon whole cloves
2 teaspoons yellow mustard seeds
1 1/2 teaspoons salt
2 1/2 cups apple cider vinegar
1 cup water
1/2 cup sugar
1/2 cup maple syrup
A few sprigs of fresh thyme
6 bay leaves
1 large onion, thinly sliced

Put the beets in a saucepan, cover with water and boil for about 25-30 minutes or until tender when pierced with a fork. Drain, rinse in cold water, peel and cut into chunks.
Bring the remaining ingredients – except the onion – to a boil, reduce heat and simmer for 5 minutes. Layer the beets and onions into four pint (or two quart) jars, and pour the liquid over. Let cool before covering the jars. Refrigerate for two days before eating.

recipe source here

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