Jadite Alice pattern

Surprise, surprise . . . I have gotten myself in a bit of a spot - you can read about it here.

But after a trip Friday to an albeit over-priced antique store, my collection of jadite has grown some. While not my . . .

#1 choice - Fire King jadite restaurant ware

(the thickest and heaviest of the Fire King jadite); or even my

#2 choice Fire King jadite Jane Ray pattern

(a thinner version of restaurant ware meant for home use); it is my

#3 choice Fire King jadite Alice pattern

(a frillier version of the Jane Ray pattern).

After searching the ENTIRE store twice, Brian spotted 8 Alice pattern saucers! I snatched them quicker than lightning and headed to the check-out with 2 minutes to spare before closing!

My heart is still beating fast just thinking about it.

Now I only need 8 matching dinner plates and 8 matching cups.

Oh, and the silver. . . and a pretty cloth tablecloth . . . and a few serving platters.

Details, details.

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Why are they SOOOO good?

Seriously, they should be illegal.

Eggs Benedict

Hollandaise sauce is an emulsion of egg yolk and butter,

usually seasoned with lemon juice, salt, and white pepper.

It is tasty, but boy is it high fat!

Here is a leaner, meaner version of Hollandaise sauce to go with the classic Eggs Benedict.

6 slices lean Canadian bacon

3 whole wheat English muffins, split and toasted

6 large eggs, poached

Mock Hollandaise Sauce

Place bacon in sprayed skillet; cook over medium heat until thoroughly cooked - turning once.

Place one bacon slice on each muffin half. Top each slice with a poached egg and 2 Tbsp. Mock Hollandaise Sauce.

Serve immediately.

Mock Hollandaise Sauce:

3/4 cup plain low-fat yogurt, divided

1 large egg yolk

1 Tbsp. lemon juice

1/4 tsp. salt

1/8 tsp. dry mustard

Combine 1/4 cup yogurt and egg yolk in a small saucepan; stir well. Place over low heat. Cook 6 minutes or until thick; stirring occasionally with a whisk (do not boil).

Stir in remaining 1/2 cup yogurt, lemon juice, salt and mustard. Cook until thoroughly heated (do not boil).

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Low sugar peach-oatmeal bars

Diane and a rather plump Me

It is hard to stay away from candy and chocolates this time of year.

Christmas candy is still on the shelf when stores bring out the Valentine's Day chocolates . . . and the chocolate hearts are still on the shelf when the Cadberry eggs are put on display!

What's a girl to do?

This recipe is a low sugar, sweet-tooth satisfying dessert which even has a healthy amount of whole grains thrown in!

1 1/4 cups flour

1 1/4 cups uncooked quick oats

1/2 cup sugar (or Splenda equivalent)

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, melted

2 tsp. vanilla extract

12 ounces no sugar added or sugar free peach preserves

Combine flour, oats, sugar, soda and salt in large bowl; blend well. Add butter and vanilla; mix until crumbly.

Reserve 1 cup of the mixture.

Press remaining crumb mixture into greased 13 x 9 pan. Spread peach preserves on crust within 1/4 inch from edge of pan. Sprinkle with remaining crumb mixture.

Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool and cut into bars.

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2/21/11 Menu

Daddy and Me on Uncle Gene's horse, Kansas.

One of two times I have ever been on a horse!

Monday - Fish fillets, macaroni and cheese

Tuesday - Fried chicken strips, gravy, dinner rolls, broccoli florets

Wednesday - BBQ beef sandwiches, scalloped potatoes, peas

Thursday - eat out on way to away game

Friday - chili with Fritos

Saturday - Eggs Benedict (low cal version), low sugar peach-oatmeal bars

Recipes I will highlight this week: low sugar peach-oatmeal bars and low cal eggs benedict

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Sweet and Sour Meat Loaf

Three goobers - just like their Dad!

Another yummy recipe from my mom. Levi loves this meat loaf so much that my mom would have to shut him off at the table when he was little!

1 1/2 pound ground beef (ground chuck is best)

1 cup cracker crumbs

1 tsp. salt

1/4 tsp. pepper

2 eggs

1 tsp. instant minced onions

1 can (15 oz.) tomato sauce, divided (catsup will work too)

Sauce:

remaining tomato sauce from meat loaf - again catsup will work

2 Tbsp. brown sugar

2 Tbsp. vinegar (apple cider)

1/2 cup sugar

2 tsp. prepared mustard

Mix together beef, cracker crumbs, salt, pepper and eggs. Add onions and 1/2 of tomato sauce. Form into loaf in pan.

Bake at 350 degrees for 50 minutes or until done.

In saucepan, combine sauce ingredients; bring to boil. Pour over meat loaf. Bake 10 min. more.

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2/14/11 Menu

Monday - salsbury steak, mashed potatoes, green beans, fresh baked bread

Tuesday - salsbury steak, buttered bread, cottage cheese

Wednesday - Hot Pockets before church

Thursday - salsbury steak, biscuits, applesauce

Friday - salsbury steak, bread sticks, corn

I think we are in a rut.

Recipes I will highlight this week: salsbury steak . . . I am kidding!

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