Reader’s Digest had an interesting article on surprising, fun, food facts:

1 Bananas are technically berries

It’s hard to miss the huge yellow heap of bananas in the produce section at a typical grocery store. Grocers are definitely giving the people what they want because, according to the USDA, bananas top the list of the most popular fresh fruit in America. While that may not be a surprising food fact, what may be is that bananas are classified as berries because they come from a single seed. With consumption at 13.4 pounds per person in America, bananas clearly have plenty of a-peel.

2 Watermelons are popular hostess gifts in China

A slice of cold, sweet watermelon is one of summer’s greatest pleasures—all the water in the melon’s pretty pink flesh is a sweet and juicy way to stay hydrated. Turns out, Americans aren’t the only ones who appreciate a watermelon. More than 1,200 varieties are grown in 96 countries around the world (ever heard of a yellow watermelon?), and, in terms of production, the United States currently ranks seventh, while China is in first place. Maybe that has something to do with why watermelons are popular hostess gifts in China.

3 McDonald’s isn’t the oldest fast-food chain

For decades, Americans have turned to fast food when they’re hungry and on the go. While some people think McDonald’s ignited the category in the 1950s, the first fast-food burger chain was actually White Castle, which was founded in Kansas in 1921.

4 Around 66 percent of Americans like their toast lightly toasted

There’s a strong preference for lightly toasted toast on breakfast plates. According to a 2019 survey from YouGov, 58 percent of respondents are in the “somewhat lightly toasted” camp, with another 8 percent preferring their bread very lightly toasted. On the other hand, 32 percent prefer somewhat to very darkly toasted toast, and 1 percent like their toast burnt. No judgments here.

5 Only a fifth of Americans take their morning coffee black

Just 20 percent of Americans like their coffee black, and another fifth (19 percent) don’t drink coffee at all. The remaining 60 percent of coffee drinkers like their cuppa somewhere along the tan spectrum. “With milk, very light tan” covers 39 percent of respondents, “with light milk, brown” is the preference for another 10 percent, and “with a lot of milk, almost white” rounds things out with 11 percent. This particular survey only asked about milk—sugar is another matter, and iced coffee was not a choice.

6 One of the sweetest American traditions started with copious quantities of homemade sugar cookies

The selling of Girl Scout cookies began as early as 1917, around five years after Juliette Gordon Low founded the Girl Scouts of America in the United States. Through the 1920s, Girl Scouts baked sugar cookies, packed them in waxed paper bags, then sold them door to door for 25 cents to 35 cents per dozen to raise cash for troop activities. The tradition continues to this day—only now there are nine cookie varieties and a box costs $5 to $6.

7 Florida isn’t the biggest seller of ice cream in the United States

It’s logical to assume that the most successful ice cream market in the country is where it’s hot all the time, but according to ice cream makers and retailers, that distinction goes to the Great Lakes region (Illinois, Indiana, Michigan, Ohio, and Wisconsin). In 2020, U.S. ice cream makers churned out just over 1 billion gallons of ice cream—the majority of which was made from March through July.

8 Oranges get all the glory for packing a vitamin C punch, but this green veggie has even more

A cup-size serving of broccoli delivers 81 milligrams of vitamin C, 18 grams more than you’d get from a whole orange. The same amount of broccoli provides 3 grams of protein, 2.5 grams of fiber, and 31 calories. The green veggie is native to Asia and the Mediterranean, and it was introduced to the United States centuries ago—most likely during the colonial era.

9 Boston may—or may not—be the birthplace of this famous pie

Was Boston cream pie really invented in Beantown? Folks fascinated with food facts have debated the answer to this question for decades, and the answer is a resounding…maybe? Boston’s Parker House Hotel often gets anecdotal credit, but there doesn’t seem to be solid proof anywhere. There is also no explanation for why it was called a pie when it has no crust and is clearly a cake. Regardless, it’s delicious.

10 Pilgrims are responsible for apples in America

Several hundred years back, pilgrims planted the first U.S. apple trees in the Massachusetts Bay Colony. Now, there are apple orchards in every state. The old adage about an apple a day keeping the doctor away aside, annual per capita consumption of apples in the United States has fluctuated between about 15 and 19 pounds in the years spanning 2000 to 2021. Apples contain about 5 grams of fiber, and they don’t contain any fat, sodium, or cholesterol. You can’t go wrong munching an apple!

11 Though Italy often gets all the credit, lasagna actually originated in Greece

Layers upon layers of noodles and cheese are the stuff of dreams, as well as a Sunday staple in many Italian homes. Centuries ago, lasagna was named for the fermented noodle laganon, which was popular in ancient Greece, where lasagna originated. Yes, Greece, not Italy. Lasagna made its way to Italy by way of Roman conquerors. Italians then brought the recipe to North America in the 1800s when they immigrated.

12 When runners want a performance enhancer, they should grab a handful of raisins

Store aisles are packed with sports chews that promise to enhance athletic performance, but there’s a simple, cost-effective, whole-food alternative. Raisins are a gift from Mother Nature to runners, thanks to their carbohydrate and glucose content, which are both sources of quick energy. According to a study in the Journal of the International Society of Sports Nutrition, noshing on raisins and drinking water improved running performance as effectively as downing commercial chews.

13 Blue-green eggshells draw tons of ooohs and aaahs, but what’s inside is no different

Though rumors fly around that eggshell color indicates nutritional variances, that’s not true at all. Shell color is simply indicative of the breed of hen that laid the egg. Assorted white and brown shells are laid by dozens of different breeds of hens: Brown speckled shells are laid by Maran, Speckledy, and Wellsummer hens, while gorgeous blue-green eggs are laid by Araucana, Rumpless Araucana, and Cream Legbar hens.

14 Only about one in 1,000 eggs will have a “bonus” yolk inside

No matter what any given egg’s fate will be—fried, scrambled, hard-cooked, mixed into batter—it starts in the hen’s ovary with the formation of an ovum. Once the ovum reaches full size, it breaks free and moves down the oviduct, where the white and shell form around it. This start-to-finish process usually takes 24 to 26 hours. But if something goes amiss, occasionally two yolks move down the oviduct together and are both enclosed in a single shell. This doesn’t mean the egg is expired—it’s perfectly safe to eat.

15 Ice cream is one of the oldest desserts in the world

The origin of this most delightful dessert goes back to the 2nd century B.C., according to the pros at the International Dairy Foods Association. However, specific details are hazy. Numerous early rulers, including Alexander the Great and Nero Claudius Caesar, supposedly enjoyed snow flavored with honey or fruit juices. For the sweet treat we eat today, fast-forward 1,000 years, when the intrepid Marco Polo returned from the Middle East with a sherbet-type recipe that historians say morphed into ice cream sometime in the 16th century. Today, purveyors of Ben & Jerry’s ice cream say vanilla is the favorite flavor in the United States, as well as in Germany, Italy, and Brazil.

16 New York officially classifies hot dogs as sandwiches

The USDA agrees with New York state (specifically the department of taxation and finance) in its sandwich determination. But the president of the National Hot Dog and Sausage Council—a trade group that refers to itself as “the official voice of hot dogs and sausages”—likens calling a hot dog a sandwich to calling the Dalai Lama “just a guy.” The confusion around this food fact stems from a philosophical divide about the precise definition of the word sandwich.

SOURCE: READER’S DIGEST

Today’s offering is Parmesan Garlic Knots! I tried these 2 few weeks ago and hubby loved them!  Since there’s just 2 of us, next time I will use a 4-count tube of biscuits instead of the 8-count and cut the remaining ingredients in half.

Ingredients

¼ cup unsalted butter, melted

2 tablespoons freshly grated Parmesan

¾ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried parsley flakes

¼ teaspoon salt

1 (16-ounce) tube refrigerated buttermilk biscuits

Instructions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.

Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.

Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.

Serve immediately, brushed with remaining butter mixture.

ENJOY!

Next up in the Christmas Cookie Series is Soft Molasses Cookies!

Ingredients

2 and 1/4 cups all-purpose flour 

1 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup unsalted butter

1/2 cup packed light or dark brown sugar

1/4 cup granulated sugar

1/3 cup unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

1 large egg, at room temperature

2 teaspoons pure vanilla extract

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.

Beat the butter and both sugars together until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2–3 days.

Preheat oven to 350°F.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough into balls. Roll each in granulated sugar. Bake for 11–12 minutes or until edges appear set.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ENJOY!

Today’s entry in the cookie parade is Oatmeal Raisin Cookies! I like my oatmeal raisin cookies soft and chewy and my tip below ensures they will be!

Ingredients

1 ¼ cups butter, softened to room temperature

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1teaspoon vanilla extract

1 1/2 cups flour 

1 teaspoon baking soda

3 cups old-fashioned whole rolled oats

1 cup raisins

Preheat oven to 350*. While the oven preheats, soak the raisins in very hot water (doesn’t have to be boiling).  Before you add them to the dough, strain the water off the raisins and use the back of a spoon to squeeze any excess water from the raisins.

Cream the butter with the sugars.  Add the egg and the vanilla. Mix the flour with the baking soda. Then add to first mixture.  Stir in the oatmeal and the raisins.  Bake for 8-9 minutes.

ENJOY!

In their many variations, nuts are a superfood praised as rich sources of minerals, vitamins, amino acids, proteins, and other bioactive compounds. Chestnuts are champions for vitamin C, for instance. Pistachios contain the most vitamin A and potassium. Both are high in folic acid. Cashews enrich us with magnesium. The level of vitamin B3 (niacin) is the highest in peanuts, and vitamin E (tocopherol) is found in almonds. Walnuts are especially high in alpha-linolenic acid (ALA), a neuroprotective omega-3 fatty acid important for normal growth and development. It also has been shown to induce apoptosis (programmed death of cells) in breast cancer cells. Our bodies cannot produce ALA, hence, nutritional intake is a must, as is the case with many other key nutrients.

Research Supports the Benefits of Nuts

A 2023 review published in the journal Foods found mounting evidence that a nut-rich diet can potentially prevent numerous chronic illnesses. According to the report, “The ingestion of phytochemicals from nuts and their positive influence on several diseases (cancer, heart disease, stroke, hypertension, birth defects, cataracts, diabetes, diverticulosis, and obesity) are established.” In addition to the improvement of cardiovascular disease, depression, and cognitive function, nut consumption is correlated with lower cancer incidence and cancer mortality, and decreased all-cause mortality, states a 2021 review.

The Nut–Cancer Health Connection

The World Health Organization predicts a considerable increase in cancer, with a potential of 32.6 million cases worldwide by 2045. Effective strategies, such as increasing dietary fiber, eating more fruits and vegetables, and physical activity, could potentially reduce cancer risk factors by approximately 42 percent. The journal Chronic Diseases and Translational Medicine published a review in 2023 about the interrelation of nut consumption and different types of cancer, including women-related and gastrointestinal cancers.

Data suggests that eating nuts not only reduces “cancer-related risk and mortality,” but possibly prevents the occurrence of certain types of cancer and its advancement. Nuts contain active anticarcinogenic compounds such as “folate, phytosterols, saponins, phytic acid, isoflavones, ellagic acid, α-tocopherol, quercetin, and resveratrol,” according to the review. The research points to certain phytochemicals and their mechanisms as preventatives for cancer.

Accordingly, walnuts, pecans, almonds, and pine nuts contain polyphenols, which inhibit carcinogenesis that is chemically induced. Likewise, hazelnuts and Brazil nuts hold helpful properties, called isoflavonoids, to balance hormonal mechanisms. Most nuts are strong antioxidants that counteract oxidative stress and guard our DNA—the health benefits list of nuts is long.

Nuts at a Glance

Walnuts

A review published in the journal Nutrition outlines the cancer-preventative properties of walnuts, as researched in animal studies with mice. It summarizes the following points:

A diet enriched with walnuts prevented the increase of “human breast cancers implanted in nude mice by [approximately] 80%.”

Mammary gland tumors were reduced by approximately 60 percent through a diet containing walnuts in a mouse model.

“Walnuts slowed the growth of prostate, colon, and renal cancers by antiproliferative and antiangiogenic mechanisms.”

Another interesting fact was shared in the review. Comparing the intake of whole walnuts to a diet equally rich in n-3 fatty acids, the reduction of tumors in the mammary gland was greater when ingesting whole nuts. This reinforces the idea that active components in walnuts act synergistically to suppress cancer. Walnuts also proved their antitumorigenic qualities in an animal study in vivo in mice. Compared to the corn-oil-based control group, the walnut group featured two major improvements—the tumor growth rate was slowed by 27 percent, and the tumor weight was reduced by 33 percent. Reducing inflammation in the body benefits many health conditions, including cardiovascular disease, obesity, diabetes, and cancer. Walnuts have proven valuable in all.

A randomized tested a daily intake of 56 grams of walnuts (366 calories) in 46 overweight adults. Another trial analyzed the same amount on diabetic patients. Both results showed that the increased nut intake improved endothelial function significantly, which is key for healthy blood and lymph vessels. In turn, endothelial cells are needed to protect from vascular malfunctions—the hallmarks of several types of malignant disorders.

Almonds

Contrary to common belief, regular almond intake does not lead to weight gain, although the nuts contain almost 50 percent fat. Instead, almonds “appear to promote weight loss,” affirms a research paper published in the Journal of the Science of Food and Agriculture, which benefits obesity-related illnesses, such as cardiovascular disease and cancer. However, almonds also contain the highly controversial and much-researched bioactive compound glycoside amygdalin. Its pharmaceutical development as an anti-cancer treatment continues to be a topic of discussion in the pharmaceutical world.

As a commercial drug, amygdalin is distributed under the name Laetrile but has since been shown to have serious side effects, such as damage to nerves and the liver, a lack of oxygen in the blood, and confusion. Furthermore, the U.S. Food and Drug Administration has not approved Laetrile and has said that the compound shows only little anti-cancer effect.

In contrast, a review in the Journal of Cancer Research and Therapeutics praises amygdalin’s few side effects, its low cost, and especially its excellent results in the battle against multidrug resistance. Furthermore, the compound can be easily naturally sourced as it occurs in the kernels of many fruits and is a compound in nuts.

A 2023 comprehensive review published in the International Journal of Molecular Science relates the same hopeful message: “Amygdalin seems to be a promising naturally occurring agent against cancer disease development and progression.” While Amygdalin has proven its anti-tumor qualities, it still is not recommended as an extensive remedy, as some challenges need to be overcome.

Its correct dosage heavily depends on the type of bacteria present in a person’s gut. Therefore, researchers have not been able to find an across-the-board therapy. “Unfortunately, there is currently no foolproof method for determining the microbial consortium and providing a safe oral dosage for every patient,” researchers stated in a 2022 review.

Scientists place their hope in modern nanotechnologies as they further explore the qualities of amygdalin in cancer treatment. “There are several pieces of evidence to support the idea that amygdalin can exert anticancer effects against lung, breast, prostate, colorectal, cervical, and gastrointestinal cancers,” researchers stated in the 2023 review. The compound “has been reported to induce apoptosis of cancer cells, inhibiting cancer cells’ proliferation and slowing down tumor metastatic spread,” they added.

A 2019 article published in Cancer Medicine that dials in on amygdalin, primarily found in bitter almonds, not only highlights its “antioxidative, antibacterial, anti-inflammatory and immunoregulatory activities,” but investigates the clinical value of the anti-cancer agent.

The compound introduces cytotoxicity and apoptosis in the body and balances the immune function, which affects especially “solid tumors” such as lung or bladder cancer and renal cell carcinoma. Despite limiting factors, such as the “primary stage” of both clinical and experimental research and the lack of high-quality publications on the topic, researchers still believe these studies to be promising regarding cancer treatments. Many may not be surprised that walnuts and almonds provide us with these health benefits. However, the following nut, which botanically speaking, is a legume, often gets a “bad rap” as a common allergen. Nevertheless, research shows its valuable qualities in cancer therapy.

Peanuts

A human study published in the journal Gynecologic and Obstetric Investigation showed that “high consumption of peanuts, walnuts, and almonds appears to be a protective factor for the development of breast cancer.” The study group included 97 female patients suffering from breast cancer and a control group of 104 healthy women. Researchers analyzed their seed consumption via the Mantel-Haenszel test method and found a correlation between dietary nut intake and the development of breast cancer.

Peanuts once again portrayed their qualities as functional food in a study that investigated phytosterols (PS), a natural compound that lowers cholesterol levels and prevents cardiovascular diseases. This research suggests that their sterol beta-sitosterol, in particular, holds protective anticancer effects against “colon, prostate, and breast cancer.”

With 207 milligrams PS per 100 grams, unrefined peanut oil has the highest concentration of valuable beta-sitosterol—even higher than olive oil. Peanut butter “contains 144-157 mg PS/100 g.” Further refinement of the product results in lower rates of the active compound. Another healthy property of peanuts is the polyphenol phytochemical resveratrol—the target of a review focused on anti-cancer agents. In addition to peanuts, sources of resveratrol include grapes, red wine, and other berries.

Researchers point out that people benefit from the consumption of this powerful antioxidant, as it displays “strong anti-tumor activities through inhibiting tumor cell proliferation, inducing cell apoptosis, promoting tumor cell differentiation, preventing tumor invasion and metastasis, and further moderating the host immune system to kill tumor cells.” In fact, the nickname “French Paradox” was given to resveratrol’s impact on the health of the French people, as it seems that the compound counteracts the French diet, which is often high in fats, and protects consumers from cardiovascular disease and more.

Pistachios

Another inconspicuous nut with plenty of healthy properties comes from the cashew family. In comparison with other nuts, the health profile of pistachios is even more advantageous. They are low-fat, a good source of vegetable protein, contain a remarkable amount of minerals (potassium) and vitamins (C and E), and are high in dietary fiber.

Both in vitro and in vivo models have indicated significant regulatory properties in pistachios on oxidative stress, according to a 2022 review. Consequently, eating pistachios also positively affected the risk of chronic diseases, including cancer. Another 2022 review highlighted resveratrol in pistachios and its favorable role in breast cancer treatment. Unfortunately, the high cost of this nut often keeps people from regular intake, which would be beneficial for their health.

Diet, Inflammation, and Cancer

It has long been known that lifestyle and diet greatly impact our health. A 2010 review describes the multistage process of cancer as “initiation, promotion, and progression” and explains that oxidative stress plays a role in all three phases of tumorigenesis (the formation of cancer), as does chronic inflammation in the body—conditions fought by nuts. A diet rich in omega-3 fatty acids supports cancer survival, according to a review published in the Journal of Nutrition that examined several animal studies. In addition, it can lessen side effects that come with chemotherapy and increase the treatment’s efficacy. The review goes as far as to state that the “consumption of omega-3 fatty acids might slow or stop the growth of metastatic cancer cells” after appropriate cancer treatment. Walnuts contain the highest amount of omega-3 fatty acids.

SOURCE: THEEPOCHTIMES.COM

The next cookie in the December cookie parade is Hungarian Kiffles!

Ingredients

2-1/4 cups all-purpose flour, plus more for rolling

1/2 teaspoon salt

8 ounces cream cheese, softened

1 cup (1/2 lb) unsalted butter, softened

1 cup sugar

I cup flour

2 to 2-1/2 cups cake and pastry filling, about two 12-ounce cans

Instructions 

Prepare the Dough:

(I prefer to use my hands to mix cookie dough, but you can use a mixer to cream the butter and cream cheese.)  Combine the butter and cream cheese: add the four and the salt to make a dough.

Roll and Cut the Dough:

Preheat the oven to 350°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.

Mix 1 cup sugar with 1 cup flour.  Use this mixture to flour your table or board.  Roll out the dough and cut into squares.  How large you make the squares will determine how many kiffles you will be able to make. I make mine about 1 ½ -2 inch squares.

Fill and Seal the Kiffles:

Spoon the fruit filling into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. Fold one corner of the square to the center of the kiffle. Wrap the opposite corner over that and roll slightly to the back.  Place on the baking tray. (I typically use apricot, lekvar or prune butter, and sweetened chopped walnuts for my fillings.)

Bake the Kiffles:

Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes.

Enjoy!

As promised, since this is the beginning of Christman cookie season, I am bringing some of my favorite cookie recipes this month. First up? Pecan Tassies.

Ingredients

1/2 cup butter, softened

3 ounces cream cheese, softened

1 cup all-purpose flour

FILLING:

1 large egg, room temperature

3/4 cup packed brown sugar

1 tablespoon butter, softened

1 teaspoon vanilla extract

Dash salt

2/3 cup finely chopped pecans, divided

Directions

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll. *

Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of 24 greased mini tart pans or mini muffin cups.

For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into cups. Sprinkle with remaining 1/3 cup pecans.

Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.

• Pat’s note: At this point, I roll out the dough and use a flower shaped cookie cutter to cut out shapes.  These I then ease into the mini muffin pans.  It gives the tassies a nicer scalloped edge.

ENJOY!

With Thanksgiving soon upon us, I thought a recipe on what to do with the turkey carcass might be appropriate—Turkey Carcass Soup!

Ingredients

1 turkey carcass, from roasted turkey, extra meat removed 

2 carrots, peeled, finely chopped

2 stalks celery, finely chopped

2 cups cooked turkey meat, shredded 

3 sprigs fresh thyme

1 dried bay leaf

8 oz. egg noodles 

Kosher salt 

Freshly ground black pepper 

2 Tbsp. fresh dill, chopped 

Directions

Place turkey carcass in a large pot. Cover with cold water and bring to a boil. Reduce heat to medium-low and simmer 2 hours.

Strain and reserve stock (and excess turkey meat, if desired). Return stock to pot and bring to a simmer (you should have about 6 c. stock).

Add carrots, celery, turkey meat, thyme, and bay leaf. Cook, stirring occasionally, until vegetables are just tender, about 12 minutes.

Add egg noodles and cook until al dente according to package directions; season with salt and pepper. Top with dill.

Enjoy!

My husband loves Kentucky Fried Chicken bowls and I found a copycat recipe I wanted to share! The bowls contain popcorn chicken, mashed potatoes, corn, gravy and cheese.  (I can do without the cheese personally.) 

Ingredients

24-ounce bag of frozen popcorn chicken

homemade mashed potatoes kept warm

chicken gravy

1 cup frozen corn

1 cup shredded cheddar cheese

Salt and pepper to taste

Instructions 

Cook popcorn chicken according to package directions.

Heat gravy.

Place the corn in a microwave safe bowl with a tablespoon of water and cover with plastic wrap or a microwave safe lid. Microwave for 1 – 1 ½ minutes, or until heated through, stirring once during cooking. Toss with a pinch of salt.*

To serve: spoon about 1 cup of mashed potatoes into the bottom of a bowl. Top with 6 oz of the chicken, a few tablespoons of shredded cheese, ¼ cup of corn and drizzle with gravy. Garnish with fresh chopped parsley if desired.

(*Pat’s note: if you prefer canned corn can be used.  Simply heat as you normally would.)

Enjoy!

I found this recipe quite by accident, but it looks so cute, I had to share.  Owl Cookies!

Ingredients

2/3 cup butter, softened

1 cup creamy peanut butter

1 cup packed brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1-1/3 cups all-purpose flour

1 cup quick-cooking oats

1 teaspoon baking powder

1/2 teaspoon salt

1-ounce unsweetened chocolate, melted

12 whole cashews

24 striped chocolate kisses, unwrapped

24 semisweet chocolate chips

Directions

In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture.

If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half; shape 1 portion into an 8-in.-long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between 2 sheets of waxed paper into an 8-in. square. Place plain roll on top of chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap and refrigerate 3 hours or until firm.

Preheat oven to 350°. Unwrap and cut dough crosswise into 24 slices 3/8 in. thick. To make owls, place two slices side by side on an ungreased baking sheet; pinch the top of each slice for ears. Place a cashew between slices for a beak. Repeat with remaining dough.

Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place 2 kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely.

ENJOY!