As usual, I have been surfing the internet for healthy and low fat recipes. As Halloween is just around the corner and Thanksgiving is coming up soon, I was looking for recipes that would coincide with these two holidays. I ran across this recipe and wanted to share it with my readers. These pumpkin bars are low fat and provide a healthy alternative to satisfy your sweet tooth. They will make a welcome addition to any Halloween or Fall Harvest party and they are absolutely delicious.
Recipe Ingredients
•2 cups flour
•2 cups sugar
•2 cups pumpkin
•1 cup applesauce
•4 egg whites
•1 tsp soda
•3 tsp baking powder
•1/2 tsp salt
Mix ingredients together and spread on a jellyroll pan. Bake for 25 minutes at 350°. Cool the bars and frost.
Frosting
•3 oz. cream cheese - fat free
•3/4 stick oleo
•1 tsp vanilla
•1 tsp milk
•1 3/4 cup powdered sugar (added gradually)
Spread the frosting evenly over the pumpkin bars and you're finished!
Friday, October 29, 2010
Tuesday, October 26, 2010
Bolivian Rose Bath Salts
Our beautiful Bolivian Rose Bath Salts are a combination of Bolivian Rose salt and Himalayan Pink salt and scented with Mineral Salt Spa fragrance oil.
Bolivian Rose salt is a crystal rock salt harvested by hand from ancient rock salt beds discovered under the Andes Mountain region of Bolivia. Bolivian Rose salt is remarkably rich in other minerals including calcium, potassium, magnesium, iron and an array of other essential and trace minerals, making it highly nourishing.
Himalayan Pink salt is a pure, hand-mined salt found naturally deep inside the pristine Himalayan Mountains. The high mineral crystals have a beneficial amount of 84 trace elements & iron. The clean crystals are "food grade" and the highest quality Himalayan salt available. This 250 million year old, Jurassic era sea salt is known for its healing properties.
These food-grade mountain salts are the purist, most pristine salt crystals available.
Our Bolivian Rose Bath Salts help to restore the natural chemical balance of the skin, make it look and feel smoother and may heal skin conditions such as psoriasis and eczema. The mineral composition is superior to sea salt for use in bath salts to ease muscular aches and pains, promote relaxations and reduce stiffness and also help to re-mineralize the skin, balance moisture content, improve circulation and draw toxins out from the skin.
Visit our website at http://www.yellowrosegiftsco.com/ to purchase our Natural Bolivian Rose Bath Salts.
Bolivian Rose salt is a crystal rock salt harvested by hand from ancient rock salt beds discovered under the Andes Mountain region of Bolivia. Bolivian Rose salt is remarkably rich in other minerals including calcium, potassium, magnesium, iron and an array of other essential and trace minerals, making it highly nourishing.
Himalayan Pink salt is a pure, hand-mined salt found naturally deep inside the pristine Himalayan Mountains. The high mineral crystals have a beneficial amount of 84 trace elements & iron. The clean crystals are "food grade" and the highest quality Himalayan salt available. This 250 million year old, Jurassic era sea salt is known for its healing properties.
These food-grade mountain salts are the purist, most pristine salt crystals available.
Our Bolivian Rose Bath Salts help to restore the natural chemical balance of the skin, make it look and feel smoother and may heal skin conditions such as psoriasis and eczema. The mineral composition is superior to sea salt for use in bath salts to ease muscular aches and pains, promote relaxations and reduce stiffness and also help to re-mineralize the skin, balance moisture content, improve circulation and draw toxins out from the skin.
Visit our website at http://www.yellowrosegiftsco.com/ to purchase our Natural Bolivian Rose Bath Salts.
Monday, October 25, 2010
Benefits of A Salt Glow
Salt Glow treatments are a hot new trend at Upscale Spas. A salt glow can bring forward refreshed, glowing, and revitalized skin. A salt glow can easily be performed in the privacy of your home. The exfoliation process sloughs off dull and dry skin, revealing your fresh and renewed layer. The salt glow is considered an invigorating procedure. It’s known to increase blood circulation, improve lymphatic circulation, and aid in detoxification. Overall, the salt glow has a rejuvenating as well as a cosmetic effect. A salt glow is also the perfect way to embrace the changing seasons, as it generates heat and natural moisture for some increased benefits.
How to give yourself a Salt Glow treatment:Apply the salt treatment, slowly massaging it over the body.
Once you have completed massaging the salt all over your body, step into the shower to rinse off the excess salt. Soap should be avoided since it can remove the protective layer of oil remaining from the treatment. Body lotion can be applied lightly to help seal in the glow.
Precautions
It’s recommended that you avoid waxing, sunbathing, or shaving the day before, the day of, and the day after a salt glow treatment. It is recommend that you allow at least 1 1/2 hours after eating before having this treatment. This allows time for your body to metabolize food.
Yellow Rose Gifts, Company carries several Natural Salt Glows for you to use in the privacy of your own home. We carry a Lemongrass Salt Glow, a Citrus Salt Glow and a Peppermint & Chocolate Salt Glow.
Visit our website at http://www.yellowrosegiftsco.com/ to purchase your Salt Glow.
Thursday, October 21, 2010
Fall Makeup Trends
Well the warm temperatures here in the South (Texas) are getting cooler. It is actually starting to feel like Fall! So what do us gals need to go shopping for in the way of Fall makeup? Here is what I found:
Fall Makeup Trends 2010
When fall rolls around its time to update our makeup bags to warmer and richer colors. This year lipstick is making a big comeback and it's one of the hottest looks around. Red has always been a fall favorite in the lipstick world but this season we'll be seeing variations of blood red on many lips. If you're the type of women who loves to skip makeup every now and then, you'll love the barley there or no makeup look. Opt for nude hues to pull this look off. Other soft hues perfect for fall include coppers, and oranges which were used by many designers on the runway
Fall Makeup Trends 2010
When fall rolls around its time to update our makeup bags to warmer and richer colors. This year lipstick is making a big comeback and it's one of the hottest looks around. Red has always been a fall favorite in the lipstick world but this season we'll be seeing variations of blood red on many lips. If you're the type of women who loves to skip makeup every now and then, you'll love the barley there or no makeup look. Opt for nude hues to pull this look off. Other soft hues perfect for fall include coppers, and oranges which were used by many designers on the runway
Wednesday, October 20, 2010
Grilled Chicken and Rice Salad
Happy Hump Day or Happy Wednesday to all of my readers. I thought this recipe sounded good. I have not had artichoke hearts before, though. Has anyone ever tried them? Let me know with a comment.
4 servings
Start to Finish: 30 minutes
Ingredients
1 recipe Thyme Vinaigrette
12 ounces skinless, boneless chicken breast halves or thighs
1 cup loose-pack frozen French-cut green beans
2 cups cooked brown rice and wild rice blend, chilled
1 14-ounce can artichoke hearts, drained and quartered
1 cup shredded red cabbage
1/2 cup shredded carrot
1 green onion, sliced
Lettuce leaves (optional)
Directions
Prepare Thyme Vinaigrette. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.
Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.
Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.
If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.
Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well
4 servings
Start to Finish: 30 minutes
Ingredients
1 recipe Thyme Vinaigrette
12 ounces skinless, boneless chicken breast halves or thighs
1 cup loose-pack frozen French-cut green beans
2 cups cooked brown rice and wild rice blend, chilled
1 14-ounce can artichoke hearts, drained and quartered
1 cup shredded red cabbage
1/2 cup shredded carrot
1 green onion, sliced
Lettuce leaves (optional)
Directions
Prepare Thyme Vinaigrette. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.
Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.
Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.
If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.
Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well
Tuesday, October 19, 2010
Curried Sweet Potato Fries
Health benefits of Sweet Potatoes: They are bursting with vitamin A (377 percent of your daily recommended intake per cup!) and are high in potassium and fiber, this versatile vegetable can be worked into a variety of dishes, from sides to desserts. One point to note: Its high sugar content translates into a fair number of calories, so consider this ingredient more like a starch than a vegetable.
1 serving
Ingredients
1 small sweet potato, peeled and cut into long 1/2-by-1/4-inch-thick fries
1 tsp. olive oil
1 tsp. mild curry powder
3/4 tsp. salt
1/4 tsp. finely grated lime zest, plus a lime wedge for serving
Directions
Preheat the oven to 425 F. Combine all ingredients in a large zip-top bag; toss until fries are well coated. Spread in a single layer on a foil-lined baking sheet; bake until fries are golden brown, about 20 minutes. Serve with a lime wedge. (Fries can be reheated in the oven or a toaster oven.)
1 serving
Ingredients
1 small sweet potato, peeled and cut into long 1/2-by-1/4-inch-thick fries
1 tsp. olive oil
1 tsp. mild curry powder
3/4 tsp. salt
1/4 tsp. finely grated lime zest, plus a lime wedge for serving
Directions
Preheat the oven to 425 F. Combine all ingredients in a large zip-top bag; toss until fries are well coated. Spread in a single layer on a foil-lined baking sheet; bake until fries are golden brown, about 20 minutes. Serve with a lime wedge. (Fries can be reheated in the oven or a toaster oven.)
To-The-Top Tuesday Blog Hop
Come join me at the To-The-Top Tuesday Blog Hop. Meet new people, get more followers, read great blogs!
Monday, October 18, 2010
Curried Butternut Squash Soup
Happy Monday to All! Here is another Healthy Fall Recipe that I found that I thought sounded good! I wanted to share it with all of my readers.
5 servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2-1/2 pound butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons honey
3 tablespoons plain nonfat yogurt
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.
Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth
Ladle into serving bowls and drizzle yogurt over each
5 servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2-1/2 pound butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons honey
3 tablespoons plain nonfat yogurt
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.
Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth
Ladle into serving bowls and drizzle yogurt over each
Monday, October 11, 2010
Healthy Halloween Recipe - Cheese Finger Food
This is a fun recipe to try for your child's Halloween party! And, the best part is that it is a healthy snack that the kids will love! We need to get our kids away from all of the candy and sugar associated with Halloween.
Cheese Finger Food
Ingredients:
Mozzarella string cheese
Green bell pepper
Cream cheese
Instructions:
Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.
Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.
For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.
Cheese Finger Food
Ingredients:
Mozzarella string cheese
Green bell pepper
Cream cheese
Instructions:
Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.
Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.
For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.
Friday, October 8, 2010
4 oz. Natural Chocolate Sugar Scrub Giveaway
Our Chocolate Sugar Scrub is made with organic cane sugar, dark cocoa sugar, grapeseed oil, unsweetened cocoa, Vitamin E Oil and lemon juice. Chocolate is beneficial in skin care as it has skin softening properties as it contains cocoa butter. It is used to smooth out wrinkles due to its anti-oxidant properties. The anit-oxicant properties prevent free radicals from causing damage to the skin's elastin, other proteing and collagen. It nourishes and rejuvenates the skin.
We are giving away a 4 oz. Chocolate Sugar Scrub to one lucky winner on October 23.
To Enter To Win A 4 oz. Chocolate Sugar Scrub
Become a follower of our blog, Yellow Rose Gifts, Company blog, http://yellowrosegiftscompanyblog.blogspot.com/
"Like" us on facebook, here
Leave us a comment telling us why you would like to be the winner of the 4 oz. Chocolate Sugar Scrub.
We are giving away a 4 oz. Chocolate Sugar Scrub to one lucky winner on October 23.
To Enter To Win A 4 oz. Chocolate Sugar Scrub
Become a follower of our blog, Yellow Rose Gifts, Company blog, http://yellowrosegiftscompanyblog.blogspot.com/
"Like" us on facebook, here
Leave us a comment telling us why you would like to be the winner of the 4 oz. Chocolate Sugar Scrub.
Tuesday, October 5, 2010
Perfect Zesty Chicken Tortilla Bake
Here is another great recipe that I found and wanted to share with all of my readers. I will definitely be making this one in the near future.
What You Need
1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided 1-1/2 lb.
boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)
Make It
HEAT oven to 375°F.
MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
BAKE 25 min. or until heated through.
What You Need
1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided 1-1/2 lb.
boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)
Make It
HEAT oven to 375°F.
MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
BAKE 25 min. or until heated through.
Bath & Body Products on Sale at Yellow Rose Gifts, Company
The Fall Season is upon us....and Christmas is just around the corner. Visit Yellow Rose Gifts, Company's Specials Page to see our New Fall Specials! Online Orders Only.
Special #1 - BOGO Buy One 4 oz. Honey Lemon Sugar Scrub Get One Free!
Special #2 - 4 oz. Chocolate Creme Coffee Scrub On Sale $6.50 each (Reg. $8.00)
Special #3 - 4 oz. Lemongrass Salt Glow On Sale $6.00 each (Reg. $8.00)
While you're there, check out all of our other Natural Bath & Body Products and our 100% Soy Premium
Scented Candles.
Special #1 - BOGO Buy One 4 oz. Honey Lemon Sugar Scrub Get One Free!
Special #2 - 4 oz. Chocolate Creme Coffee Scrub On Sale $6.50 each (Reg. $8.00)
Special #3 - 4 oz. Lemongrass Salt Glow On Sale $6.00 each (Reg. $8.00)
While you're there, check out all of our other Natural Bath & Body Products and our 100% Soy Premium
Scented Candles.
Monday, October 4, 2010
Jam Pancakes Flamed with Kirsch
Well it is officially October! We took our annual trip to the State Fair of Texas yesterday. We were there for about 9 hours. It is so large that you just can't see everything in one day but, as always, we tried. Needless to say, I was very tired and extremely sore from all of the walking. And, of course, there is so much food! October is a great month to try out all of the Oktoberfest recipes. In my journey on the net, I ran across this unique recipe and wanted to share it with ya'll!
Jam Pancakes Flamed with Kirsch
Ingredients:
Filling
1 cup cherry preserves
1 tablespoon fresh lemon juice
1 tablespoon kirsch (clear cherry brandy)
Pancakes
3 large eggs
1/2 cup plus 1 tablespoon whole milk
1/2 cup plus 1 tablespoon water
3 tablespoons corn oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
Pinch of salt
1/4 cup plus 1 tablespoon sugar
3 tablespoons plus 1/3 cup kirsch
1 cup unbleached all purpose flour
Additional corn oil
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup slivered almonds, toasted
For filling:
Mix preserves, lemon juice, and 1 tablespoon kirsch in small bowl.
For pancakes:
Combine first 7 ingredients, 1/4 cup sugar, and 3 tablespoons kirsch in blender. Blend until smooth. Add flour and blend until smooth. Let batter stand 1 hour.
Stir batter to blend. Lightly brush 7- to 8-inch-diameter nonstick skillet with oil; heat over medium heat. Using 3 tablespoons batter for each pancake, add batter to skillet and quickly tilt pan to coat bottom completely (pancake will be thin). Cook pancake until light golden on bottom, about 30 seconds. Turn pancake over and cook until bottom is pale golden, about 20 seconds. Transfer to plate. Repeat with remaining batter, brushing skillet lightly with oil before cooking each pancake and stacking pancakes on plate between sheets of waxed paper.
Butter 13x9x2-inch broilerproof baking dish. Place 1 pancake on work surface, pale side up. Spread scant 2 tablespoons filling over half of pancake. Fold other half of pancake over filling, then fold in half again, forming triangle. Repeat with 7 more pancakes and remaining filling. Arrange pancakes in prepared baking dish. (Can be prepared 6 hours ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.)
Preheat broiler. Drizzle melted butter over pancakes; sprinkle with 1 tablespoon sugar. Broil just until edges of pancakes are brown, about 2 minutes.
Warm remaining 1/3 cup kirsch in small saucepan over low heat. Remove from heat. Using long match, carefully ignite kirsch; pour over pancakes. Divide pancakes among 4 plates. Sprinkle with almonds and serve.
As always, if you try this recipe, let me know how you liked it!
Jam Pancakes Flamed with Kirsch
Ingredients:
Filling
1 cup cherry preserves
1 tablespoon fresh lemon juice
1 tablespoon kirsch (clear cherry brandy)
Pancakes
3 large eggs
1/2 cup plus 1 tablespoon whole milk
1/2 cup plus 1 tablespoon water
3 tablespoons corn oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
Pinch of salt
1/4 cup plus 1 tablespoon sugar
3 tablespoons plus 1/3 cup kirsch
1 cup unbleached all purpose flour
Additional corn oil
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup slivered almonds, toasted
For filling:
Mix preserves, lemon juice, and 1 tablespoon kirsch in small bowl.
For pancakes:
Combine first 7 ingredients, 1/4 cup sugar, and 3 tablespoons kirsch in blender. Blend until smooth. Add flour and blend until smooth. Let batter stand 1 hour.
Stir batter to blend. Lightly brush 7- to 8-inch-diameter nonstick skillet with oil; heat over medium heat. Using 3 tablespoons batter for each pancake, add batter to skillet and quickly tilt pan to coat bottom completely (pancake will be thin). Cook pancake until light golden on bottom, about 30 seconds. Turn pancake over and cook until bottom is pale golden, about 20 seconds. Transfer to plate. Repeat with remaining batter, brushing skillet lightly with oil before cooking each pancake and stacking pancakes on plate between sheets of waxed paper.
Butter 13x9x2-inch broilerproof baking dish. Place 1 pancake on work surface, pale side up. Spread scant 2 tablespoons filling over half of pancake. Fold other half of pancake over filling, then fold in half again, forming triangle. Repeat with 7 more pancakes and remaining filling. Arrange pancakes in prepared baking dish. (Can be prepared 6 hours ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.)
Preheat broiler. Drizzle melted butter over pancakes; sprinkle with 1 tablespoon sugar. Broil just until edges of pancakes are brown, about 2 minutes.
Warm remaining 1/3 cup kirsch in small saucepan over low heat. Remove from heat. Using long match, carefully ignite kirsch; pour over pancakes. Divide pancakes among 4 plates. Sprinkle with almonds and serve.
As always, if you try this recipe, let me know how you liked it!
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