Here's Kathy and Jeannie on Everyday Living!

Then.....

And Now...

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Friday February 3rd, 2012

On today's program we talked about new proposed legislation for sugar. Or in better terms how the government is going to encourage you to refrain from eating it or buying it especially for children. Jeanne is not buying into this, but I'm afraid at the rate our obese problem is increasing in the United States that radical measures will be taken whether we like it or not. We are not doing a very good job of patrolling this problem ourselves and our health problems are increasing each year because of it. The main problem is most of us do not work as hard as we once did. We have too many modern conveniences that do not require us to get up and get to moving. Yes we could all agree to exercise more, but as most busy mom's know, where do you find the time? most women today work a full time job, plus trying to do their full time duties at home. here is an article that I found online that kid of describes what group of scientists are proposing to our legislators. You can agree or disagree, but I'm afraid this is not going to go away.

"A group of progressive scientists what the government to regulate sugar like it regulates alcohol and tobacco. They propose banning sugar sales to those under 18 as well as massive taxes on sugar and products with sugar in them. All of this to save us from some imagined epidemic that will kill us all. Their arguments are eerily similar to the prohibition arguments mae in the early 20th century. The only difference, besides the "evil" product, is that this time progressive scientists are pushing for government regulations rather than progressive Christians"

Our recipe of the day is a lighter dessert for those of you following LIving Healthy in Iowa-the 90 day challenge. If you don't tell your family it is healthy one they might not turn their noses up at it-:) I hope you enjoy!

~Kathy~

Orange Almond Angel Food Cake

1 C. whole natural California Almonds

1 pkg (14.5 oz) Angel Food Cake mix, plus ingredients to prepare mix

1 1/3 C. orange juice

2 T. grated orange peel

Sorbet, opt

Fresh fruit, opt

Preheat oven to 350° . Spread almonds in single layer on baking sheet. Toast in oven 12-15 minutes until lightly browned, stirring occasionally; cool and chop. Prepare cake mix according to package directions, substituting orange juice for water called for in package directions. Fold in grated orange peel and ½ cup chopped almonds. Spoon batter into ungreased 10” tube pan. Sprinkle with remaining chopped almonds. Bake and cool according to package directions. Serve with sorbet and fresh fruit, if desired.

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Friday January 27th, 2012

Greetings!

Today we are celebrating my daughter Callie's 30(ish) birthday. She was born at Skiff memorial Hospital in Newton, Iowa at 5:17pm. She was a blessing to Dave and I when she was born, and we think she is still a blessing today. We are so proud of the woman she has become and we hope today is as special as she is. I also would like to say Happy Birthday to my Co-Host Jeanne Jones. Jeanne turns 65 today, but has no plans on slowing down and not doing the show anytime soon. Jeanne and I have worked together for 30 years, and it is at the point where we can finish each other's sentences. Scary I know-:) I hope she has a wonderful birthday as well.

Today of course is our goody day where we like to share dessert ideas. Even if you are following a restricted diet, everyone likes to be able to enjoy a special treat. Now some of the recipes we give it s almost impossible to cut back to make them healthier. But on those occasions you just don't east as much and try to work your days calories around a little indulgence. But we also try to find recipes that you can enjoy without having to change the recipe. We talked about a lemon dessert made with a lemon cake that had lemon jello in with the cake mix and then you poked holes in the cake and poured a powdered sugar and lemon juice glaze over it. Another cake was a slightly different version of our traditional poke cake. But our recipe for the day is a healthier version of a peanut butter bar. I'm definitely going to try this one out myself.

Until next time, ~kathy~

Peanut Butter Bars

1 pkg Duncan Hines Peanut Butter Cookie Mix

2 egg white

½ C. chopped peanuts

1 C. confectioners sugar

2 T. water

½ tsp vanilla extract

Preheat oven to 350° . Combine cookie mix, contents of peanut butter packet from mix and egg whites in large bowl. Stir until thoroughly blended. Press in ungreased 13x9x2 inch pan. Sprinkle peanuts over dough. Press lightly. Bake at 350° for 16-18 minutes or until golden brown. Cool completely in pan on wire rack. Combine confectioners sugar, water and vanilla extract in small bowl. Stir until blended. Drizzle glaze over top. Cut into bars.

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Wednesday January 25th, 2012

Good Morning!

I'm asking for help for our Creston FFA Chapter. They have a chance to win a grand prize of $6500.00 for their chapter from the Monsanto Company and all you have to do is go to this site: www.ffachapterchallenge.com,

look for the state Iowa and then click on Creston Chapter and vote for them. There are other prizes to tat they can win, but the more votes they get the more money the chapter can earn. You do not need to be a farmer to vote and you can even live out of state and vote. Because of school funds being spread thin this would greatly help out our chapter send members to the national convention or even help supply some of the FFA jackets that are required. Thank you very much in advance for your help and support! On today's program we talked about side dishes and some yummy spreads to use on breads, bagels or muffins. The recipe of the day is actually one I have made it's the Ranch Potatoes that you bake in the oven. I've also been told this would be scrumptious with sweet potatoes too. I hope you enjoy-:)

~Kathy~

Hidden Valley Roasted Potatoes

Potatoes

¼ C. oil

1 pkg. Hidden Valley original ranch dressing mix

Cut potatoes into cubes. Put potatoes and dressing mix into resealable plastic bag and shake. Add the oil and shake again. Put potatoes on ungreased baking sheet and bake for 35 minutes at 450° .

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Friday, January 20th, 2012

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Wednesday January 18th

Hello!

Where do I start? I have learned living in Iowa my entire life that we never take the weather for granted. Earlier in the week the temps were back in the 50's but then some front came thru and we were back in the teens. One thing you can say is it is never boring. Every day is different. Heck around here every hour can be different-:)

We had our first calf for 2012 born on Sunday, thankfully while the temps were in the 50's. I thought I heard a cow bawling which is kind of unusual this time of year. So I looked out the window and thought I saw signs of a heifer in labor but wasn't sure so I walked out to the fence to make sure, and at that instance the heifer delivered he calf. It was what Dave liked to refer as textbook. The problem was Dave was in Denver with Chad at the National Livestock Show, so I wasn't sure what I should do. Do I boil water (too late for that)? Should I make them more comfortable???? (How does one make a first time heifer comfortable-hmmm???) so what to do but to call Dave. I assured him the baby was alive and momma was licking on the calf-(which by the was was a heifer), so I knew that was a good sign. He said to call Wayne, and my job was done and he thanked me for being so observant, which by the way on some days I'm not-:) I am so glad I was in the right place at the right time on that day.

On today's show we talked about an easy stroganoff recipe made in the microwave, a chicken potato soup recipe that is also very easy, and our recipe of the day is a bit different at least for me. It's a bacon, cheese pull apart. You could serve this for breakfast, brunch, even supper. I know both of grandsons would like this one. It sounds so good and is easy to make also. I hope you enjoy it-:)

Kathy

Bacon-Cheese Pull-Aparts

1 egg

2 T. milk

1 can refrigerated flakey layers biscuits

1 2.1 oz package precooked bacon, cut into half pieces of one pkg real bacon bits

¾ C. shredded Cheddar cheese

¼ C. finely chopped green onions

In a large bowl, beat egg and milk until smooth. Separate dough into 8 biscuits and cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into a sprayed 7x11 inch glass baking dish, arranging biscuit pieces into a single layer. Bake at 350 for 23-28 minutes or until golden brown. Cut into squares to serve.

Wednesday January 11th, 2012

Hello!

We are in to the second week of January already. At this pace winter will be over before we know it. O I know we haven't had much winter yet, but we all know it's coming. In fact the wind has already picked up here this morning and they are talking minus wind shills by morning. But my point is if the days are going this fast before we know it we will all be back outside again preparing our gardens and lawns for spring. (Ok wishful thinking)

The Rieck family celebrated our final Christmas celebration with Dave's brother Dale and his family. With our kids all grown up and with children we found it difficult to get together during December so for the past several years we have had it the first part of January and it has seemed to work out for both families. We have decided we all need to get together though before next Christmas so we are going to plan a Rieck Family Fun day because do have a whole lot of fun when we all get together.

Just a reminder the batten down the hatches, the cold weather is coming.

~Kathy~

Honey Bun Cake

1 box yellow cake mix

4 eggs

1 8oz carton sour cream

1/2 C. sugar

1 C. brown sugar

4 tsp cinnamon

1 C. chopped nuts

2 C. powdered sugar

2 tsp vanilla

4 T. milk

Dash salt

Mix together the cake mix, eggs, sour cream and 1/2 cup sugar. Pour half the batter into a greased 9x13 inch baking pan. Mix together the brown sugar, cinnamon and chopped nuts. Pour half this mixture over the batter. Cover with remaining batter. Pour the last of the brown sugar mixture over the batter and swirl the entire mixture with a knife. Bake at 350 degrees for 45 minutes. While cake is baking, mix together powdered sugar, vanilla, milk and salt to make the glaze. Glaze cake immediately upon removal from oven.

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Wednesday January 4, 2012

Happy New Year!

Jeanne and I would like to take this time to wish each and every one of you much happiness, good health  and peace in your life in 2012. We have both been Blessed this past year nd thank you for your continued support of our program. We will strive to keep talking about eating healthy and coming up wit new ideas about making nutritious meals for our families. Everyday Living is just that, talking about things that go on in our everyday lives. Just like  in your every day life there are the joys in life, but there are also those times when we have challenges and we try to tackle those as well. I do not make resolutions, because I know I won't keep them, but that doesn't mean I won't try things to make changes to help me be a better person. Right now, my challenge is to start walking again. Because of my knee injury I haven't been able to walk for over 11 months and my health and my weight show it. And with that the more I walk then I can concentrate on what to eat and not eat. I'm not going to overwhelm myself with a diet. I'm going to do this slow but make permanent changes in my lifestyle. Come along for the ride, I would love to have you along. If you have any hits or questions you can email me at traffic@ksibradio.com

Here's to your good health!

Kathy Rieck and Jeanne Jones

Chicken Noodle Soup

1 small chicken breast

1/4 C. this spaghetti, broken up in 2" pieces

1 1/4 C. fat free chicken broth

1/8 C. carrots, chopped

1/8 C. celery, chopped

Dash salt and pepper

Cooking spray

Dash dried thyme

Dash dried parsley

Cut chicken into bite size pieces. Saute in a bit of cooking spray. Heat broth, pasta, herbs, carrots, celery, salt and pepper together. Add chicken. Simmer until noodles are tender. Season to taste.

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Wednesday December 28th, 2011

Sugar Free Holiday Nog

7 C. skim milk, divided

1 (1oz) pkg instant sugar free vanilla pudding

1 C. evaporated skim milk

1-2 tsp vanilla or rum

Sugar substitute equal to 4-8 tsp sugar

Combine 2 cups milk, pudding mix, vanilla and sugar substitute in a bowl; mix according to pudding directions. Pour in 1/2 gallon container with tight fitting lid. Add 3 cups milk. Shake well. Add evaporated milk and shake. Add remaining milk; shake well. Yield 8 servings.

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Program from Friday December 16th, 2011

Wednesday December 20th, 2011

Wednesday December 21st, 2011

Merry Christmas!

We are still giving Holiday Goodie recipes. The recipe I'm posting today I have made lots of times, just not in the past few years. But I'm thinking rather than making peanut butter balls this year I will make this one because they basically are the same thing except you don't have to dip them and they are made in a 9x13 pan. I hope you enjoy!

Seasons Greetings!

Peanut Butter Cups

1 C. butter, softened

1 tsp vanilla

1 C. peanut butter

1 lb powdered sugar

1 C. graham cracker crumbs

Mix all ingredients together and press into 9x13 inc pan.

Frosting:

1 (6oz) pkg chocolate chips

1 C. peanut butter

Melt together in microwave. Spread over top of bars.

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It has been awhile since I have had a chance to write anything. But thanks to Melinda for filling in for me. I made it thru knee surgery and I'm already walking better than I have for months. I had a scope so it wasn't as bad as having full replacement. i think scraping out the arthritis helped more than anything. I still will get stiff on me, but no more pain. I've also completed my second sleep test so will soon be getting a cpap machine. For the first time I think since I was born I slept with my mouth closed. Because of that I wasn't sure how the test would go. But I got by with what they call the nose pillow and didn't have to wear a full mask. I slept as good as anyone could sleeping in a strange bed hooded up with all kinds of wires and a thing stuffed in my nose pulsing air into my body. Just glad that is all done and I can now get on with more important things like celebrating Christmas with my family and friends. Since I've missed a few days I am going t give you a couple of recipes today. The first one was a request that we go for beer bread. Very simple to make and very few ingredients (3 to be exact). And the second one is a peanut butter tv mix. Who couldn't use this with all the bowl games coming up in the next couple of weeks?

Merry Christmas To All!!!!

Kathy and Jeanne

Beer Bread

3C. self rising flour

3 T. sugar

1 can warm beer

Mix well and pour into 2 loaf pans, greased and floured. Bake 45 minutes to one hour at 350.

Peanut Butter TV Mix

10-12 C. of cereal (Chex, CrispX, Cheerios, ect)

1/4 C. butter

1/2 C. peanut butter

Misc. additions

Melt butter and peanut butter in microwave. Add cereal-do not add Cheerios yet. Microwave one minute. Add Cheerios. Stir. Microwave one minute. Stir. Let cool. Then add M&M's, peanuts, candy corn, etc.

I do not add cheerios until the last minute because they tend to burn if you microwave them any longer.

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Wednesday December 14th, 2011

Friday December 9th, 2011

Cranberry Salad(overnight)

16oz pkg. cranberries, ground

16oz pkg. marshmallows, miniature or large cut up

14 oz can crushed pineapple with juice

2 C. sugar

1/2 pint whipping cream, whipped an sweetened or 2 C. whipped topping

Mix together the cranberries, marshmallows, pineapple and sugar. Put in large bowl and let set overnight in refrigerator. Next day, whip cream and fold into cranberry mixture. This is a very old recipe, before whipped topping, so now I use 2 cups whipped topping instead of whipping cream.

Keeps well for a week or more.

Wednesday December 7th, 2011

Kathy had her knee surgery this morning. Everything went very well, she is at this time recovering. She will have a couple days of rest and then back to as much activity as what her knee will allow. So good news!

I (Melinda) filled in for Kathy today and I will on Friday as well.

Jeanne and I gave a recipe for Creamy Swedish Meatballs, and the last half of the recipe was *oops* left off, so that is the one I will post for today.

Creamy Swedish Meatballs

1 1/2 cups fresh bread crumbs
1 cup whipping cream
2 tablespoons butter, divided
1 small onion, chopped
1 pound ground beef
1/2 pound ground pork
3 tablespoons chopped fresh parsley, divided
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1 cup beef broth
1 cup sour cream
1 tablespoon all-purpose flour
Directions
1Combine bread crumbs and cream in small bowl; mix well. Let stand 10 minutes. Melt 1 tablespoon butter in skillet over medium heat. Add onion. Cook and stir until tender, 5 minutes. Combine beef, pork, bread crumb mixture, onion, 2 tablespoons parsley, salt, pepper and allspice in large bowl; mix well. Cover; refrigerate 1 hour. 2Shape meat mixture into 36 (1-inch) balls. Melt remaining butter in same skillet over medium heat. Add meatballs. Cook until browned on all sides and no longer pink in center, 10 minutes. Remove from skillet; drain on paper towels. 3Drain drippings from skillet; discard. Pour broth into skillet. Heat over medium-high heat, stirring and scraping up browned bits on bottom. Reduce heat to low. 4Combine sour cream and flour in small bowl; mix well. Stir sour cream mixture into skillet. Cook, stirring constantly, until slightly thickened, about 5 minutes; do not boil. Add meatballs. Cook for 5 minutes. Sprinkle the meatballs with the remaining parsley.

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Friday December 2nd, 2011

Hello! I took the day off yesterday to go watch grandson Tyler perform with the Salts which is an all make drill team at state competition that was held at Wells Fargo. The boys did an awesome job for their first trip to state and got a trophy for 3 rd place in the state. Our co-ed team which is Salts and Peppers (the girls team) place 1st in the state. I was in awe of how many teams for all over the state competed in this competition. I got to watch some very talented youngsters perform and it was a thrill to be a part of it.

We of course have been talking goody recipes. It seems so early but it is only 23 days until Christmas. I received my first Christmas card this week, so I guess I'd better get in gear and get my cards purchased. My problem is the people that I actually send a card to are not friends I see on a regular basis so I always feel the need to at least enclose a note. But as you all know that takes time and lately that has been a premium.

I will not be doing to the program for at least this next week as I will finally be having my knee surgery on the 7th. I've put this off for 11 months but it has now come down to crunch time. I have been lucky in that I am still mobile which is not the case for a lot of people that tear their meniscus and cartilage. I am suppose to be back walking in a few days after surgery. I sure hope so, because this is not a good time of year to be laid up. Id didn't think that thru very good when scheduling my surgery. But I knew if I waited there might be snow and ice and that is how I hurt it in the first place. So Melinda will post the recipes for me next week and hopefully I will be back before you know it-:)

~Kathy~

I know a lot of you have health concerns like me so I have been consciously looking for healthier goody recipes that even a diabetic could eat. Today's recipe is a Holiday Pecan Fudge recipe made with Splenda. I'm the first to admit I have a sweet tooth and like my treats just like those who do not have a concern about what they eat-:)

Holiday Pecan Fudge

1 1/3 C. nonfat dry milk powder

1 C. mini chocolate chips

1 ¼ C. water

1 T. vanilla extract

½ C. cornstarch

¼ C. coarsely chopped pecans

2/3 C. Splenda Granular

Spray on 8x8” baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry powder, water, cornstarch, Splenda, and chocolate chips. Cook over medium heat until mixture thickens and chocolate chips are melted, stirring constantly. Place sauce pan on a wire rack. Stir in vanilla extract. Using an electric mixer, beat on medium until mixture is light and fluffy. Fold in pecans, using sturdy spoon. Spread mixture into prepared baking dish. Refrigerate for at least 6 hours or until firm. Cut into 16 pieces. Serves 8, 2 pieces each.