28 Dec 2015 – Healthy Chicken Salad With Apples & Cranberries

Chicken Salad

This is so easy to make and so satisfying.  It’s also a treat for those who do not like mayo.  Serving size is one cup, and 3 Weight Watchers smart points!

Ingredients:

  • 2 large fresh apples – pick your favorite – about 2 cups
  • 4 cups of cooked, skinless, boneless chicken breast, chopped
  • 8 oz Dannon Oikos plain greek nonfat yogurt
  • 1/2 cup dried cranberries
  • 4 tsp lemon juice, bottled

Directions:

  • Place cooked chicken breast*, apple, and cranberries in a bowl and stir to combine
  • In a small bowl, stir together the yogurt and lemon juice
  • Add to chicken mixture and stir to mix well
  • Stir in parsley if desired
  • Salt and pepper to taste

*Note:  I season my chicken breast and boil in crock pot until done.  Makes 8, 1 cup, servings.  You can serve on a bed of lettuce and garnish to your heart’s desires!

25 Dec 2015 – Cannoli Shells With Filling

Images may be subject to copyright - from www.italianfoodforever.com

Images may be subject to copyright – from http://www.italianfoodforever.com

 

Joanne, my sister-in-law, provided me the following recipe.  She is a fantastic cook!  Enjoy and Merry Christmas!

Ingredients for Cannoli Shells:

  • 3 Cups flour
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 tbsp shortening
  • 2 eggs well beaten
  • 2 tbsp white vinegar
  • 2 tbsp cold water
  • 1 egg white slightly beaten (for sealing)
  • vegetable oil for frying

 

Directions for Cannoli Shells:

  • Sift together flour, sugar, cinnamon, and salt
  • Cut shortening in with a pastry blender until the size of small peas
  • Stir in eggs
  • Blend in vinegar and water
  • Turn dough onto a lightly floured surface and knead until smooth and elastic about 5 minutes
  • Add additional flour, if needed, to get a smooth dough
  • Wrap in plastic wrap and refrigerate for 30 minutes
  • Set out 6 cannoli tubes
  • Heat oil to 360 degrees
  • Cut an oval-shaped pattern out of cardboard about 6 x 4 inches or you may use a cookie cutter of this size
  • Roll dough on a lightly floured surface to 1/8 thickness
  • Place the pattern on dough and cut out as many as will fit on the dough
  • Wrap dough loosely around tubes, slightly overlapping opposite ends
  • Seal ends by brushing with egg whites and pressing together
  • Fry only as many shells as will float uncrowded in the hot oil
  • Fry until golden brown 3-4 minutes
  • Remove shells to paper towels to drain
  • Cool slightly and remove tubes, then cool shells completely
  • Fill shells with ricotta filling (see recipe below) either a small spoon or pastry bag from both ends no more than one hour before serving.  Otherwise, the shell will become soggy
  • Sprinkle the ends with nuts and powdered sugar.

 

Ricotta Filling (or you may use custard filling in lieu of ricotta):

  • 4 1/2 cups of ricotta cheese
  • 1 cup of sugar
  • 1 tbsp vanilla
  • Optional: 1/2 cup of mini chocolate chips, candied fruit or maraschino cherries
  • 1/2 cup nuts coarsely chopped
  • After filling cannoli shells, dust with powered sugar on top.  Sprinkle the nuts on each end.

18 Dec 2015 – Teddy Takes a Tumble

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Grand Baby Taylor, Chicago – minus “Teddy”

This is a true story written by my husband.  The story is about my mother Alice (Great Grandma) and Taylor (Grand baby) when she young.  Taylor had a stuffed animal that she carried with her all the time.  It was actually a cow called “Mooey”.  For simplicity purposes, we called it a teddy bear.  Enjoy!

Great Grandma was taking her nearly two-year old great Grand Baby, our “Grand Baby”, to the Laundromat.  Grand baby had her favorite teddy bear with her, THE teddy bear.  No other teddy bear or toy, or form of comfort would do when Grand Baby was crying or sad, only this, exact, teddy.  So this teddy went everywhere with Grand Baby: in the crib, out of the crib, in the high chair, out of the high chair. Teddy was Grand Baby’s nearly constant companion: inside and outside, dragged behind on floors, sidewalks, and parking lots, in cars and out of cars, on lawns, in shopping carts, everywhere. Teddy started out white and yellow and had developed a deep (and lovely to Grand Baby), gray patina, like that of a dust mop. Teddy was covered from the top of her frazzled head to the bottom of her frayed feet with nearly two years of love and grime.   Grand Baby was not selfish about Teddy, she was generous.  Grand Baby would offer her precious, precious Teddy to you: as a sign of trust, as a gesture of affection, or just to hold. It might be your honor to hold Teddy for Grand Baby at those times when Grand Baby’s own little arms were too tired to hold her dear Teddy, anymore… though… you might have to give Teddy back immediately if, filled with second thoughts, Grand Baby stretched a single arm back out at you..

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18 Dec 2015 – Italian Chocolate Cookies

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Picture may be subject to copyright, at http://www.whatroseknows.com

Ingredients:
  • 1 dark moist chocolate fudge cake mix (Duncan Hines is good)
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 cup (soaked in whisky) raisins
  • 1 cup chopped walnuts
  • 3/4 cup water.
  • 2 teaspoons cloves
  • 2 teaspoons cinnamon
  • 1/2 cup dutch cocoa
  • 2 1/2 – 3 1/2 cups flour
Directions:
  • Throw everything together except flour.
  • Start with 2 1/2 cups flour and keep adding flour a little at a time until you can roll into balls without being sticky.
  • Place on un-greased cookie sheets.
  • Bake at 350 degrees for 8-10 minutes do not leave in any longer as they continue to cook after removing from the oven.
  • Frost with powdered sugar icing (add sprinkles if desired).

 

Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):
  • 1  box of powdered sugar
  • A few tablespoons of milk
  • 2 teaspoons lemon or anise flavoring
  • Combine sugar, milk and flavoring in a medium bowl, stirring well until sugar is dissolved – (I use a whisk)

10 Dec 2015 – Celebrity Appearances – Billy Dee Williams

Between The Dashes focuses on the stories in my families’ lives from birth until death. This story is about the time I met Billy Dee Williams!  If someone asked me prior to meeting Billy Dee, if this was even possible, I would have told you “know way!”  But it did happen, and I am going to share proof of that moment.

Billy Dee Williams was one of my favorite African-American actors. He was handsome, …very handsome, and just down right awesome!  He seemed to “glow” on camera, and he looked even better the larger the screen!  He’s played in a lot of movies highlighted below:

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6 Dec 2015 – What I Learned From My Ancestors

I had a dream this morning about Ms. Rose, my grandmother on my father’s side of the family.  She was really special to me.  She was tall, resourceful, strikingly beautiful, and one of the best cooks I know.  I learned so much from her!  Following is a picture in her youth (I don’t know the age).

Ms. Rose (Davis) Kennedy

Ms. Rose (Davis) Kennedy

In my dream, I was trying to figure out how to fix the elastic waist on my pants.  I was at a loss of what to do so I asked Ms. Rose.  She told me to fold the waistline, stitch it, and feed the elastic through the opening with a safety pen on one end. Once she told me that, it was so clear.  I was thinking, “That makes sense!”

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4 Dec 2015 – Laura Washington and Melzar Williams

It’s a pleasure to have my Mom living with us!  I hear so many stories about our ancestors that really help to fill the gap that “Between The Dashes” addresses.  If you are following my blog, you know my Mom celebrated her 80th birthday this year!  My Mom and her sister are the oldest living relatives in our family.  Today, let me share with you my 2nd great grandparents, Laura and Melzar Williams.

Laura Washington was born 17 May 1869 in Mobile, AL to Annie (age of 25) and George Washington (age 28 ).   She was about 5’2″, light-skinned with long hair that she parted down the middle, braided in two braids, and pinned each braid in the back.  She had three sisters (Etta, Mary, and Addie) and two brothers (Dave and Emanuel).   Continue reading

3 Dec 2015 – Pineapple Cookies

Ingredients:
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg beaten
  • 1/2 cup crushed pineapple
  • 2 1/4 cup flour
  • 1 tsp. baking powder
  • 1/4 teaspoon soda
  • 1/4 teaspoons salt
  • 1 teaspoon vanilla
Directions:
  • Cream butter and sugar, eggs & mix well.  Stir in vanilla.
  • Drop by teaspoon on greased cookie sheets.
  • Bake at 350 degrees for 10-12 minutes.
  • Frost with powdered frosting with pineapple flavoring.
Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):
  • 1  box of powdered sugar
  • A few tablespoons of milk
  • 2 teaspoons lemon or anise flavoring
  • Combine sugar, milk and flavoring in a medium bowl, stirring well until sugar is dissolved – (I use a whisk)