moosemom

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Posts posted by moosemom


  1. OMG ! ! ! I cannot believe the news we received from the doctor today. YDS's blood levels are back in the normal range ! ! ! He has been on oral antibiotics now for 2 weeks after being on the IV antibiotics. His numbers continued downwards into the normal range. He also is able to take the boot off his leg and starts physical therapy next week, twice a week, for one month. The game plan is that in two weeks we will have another blood draw to continue to make sure that his blood is still normal, to make sure he is progressing (or possibly completed with) physical therapy, and than we will be done.

    I cannot believe that we are finally at the end of the journey. By the time this is all said and done, it will have been 65 days of medical drama with YDS. I know I can't complain, as there are many of you Mom Warriors who have gone through longer battles, but it just amazes me how awesome my kid is ! ! !

    Thanks again Everyone .... You will never realize how important the letters, e-mails, and PMs are to me.


  2. What a week ! ! !

    Well, we are home as of 7pm last night - YEAH ! ! ! Than we had the Visiting Nurse come in to show me how to use the pack for his 24 hours of antibiotic for the next 4 weeks. I am glad that they have the pack because than I only have to mess with the PIC line once. He is on crutches and is getting pretty good at hopping around the house.

    Thankfully, even with the hopping around, his pain level is only at a 2 which is a he// of a lot better than the 20 we had last weekend. This morning neither boy was up until late, which I know I should enjoy, as once the mobility starts it will be back to early rising for YDS.

    Thank You Everyone for your thoughts, prayers, and e-mails .... they meant a lot ! ! ! :wub:


  3. Why would you need to have a second meat?

    Why would you need a meal?

    Why not just bite-sized items like someone suggested mini sausages in bbq sauce?

    Why not a 6-foot sub?

    You could borrow a couple of crockpots and have meatballs, sausages, cheesy potatoes, etc.

    Colleen made a great suggestion in the nachos and you could keep the cheese warm in a small crockpot. Gordon Foods has an awesome nacho cheese sauce that is not spicy for the kids.

    Have cheese/cracker plate, veggie plates, fruit plates, relish trays, etc.

    Ponderosa has their chicken wings for something like 50 for $9.99

    You could also do a deli platter of lunch meats and cheeses, with an assortment of breads, which can also be bought at Gordon Foods and they will cut the meat as well. Gordon Foods will also help you with how much to buy when it comes to the lunchmeat and whatever is leftover will freeze nicely for later.

    Of course the cake for dessert, but you could also do a cookie tray with chocolate chip, peanut butter (what allergies), etc.

    To me and his is just my $.05 worth ... the menu you are planning seems to be taking a lot of your time away from the party for you daughter. It seems like either one or both of you will be in the kitchen through the whole party and will miss it. I missed so many of my kids' parties because I was the one in the kitchen and I regret it. With this type of a menu, the crockpots will be cooking, the trays can be done up the night before, as well as a salad or two can be bought from the store.

    Are any relatives coming that wouldn't mind helping to make a dish (or 3) ? ? ?


  4. I really like Mid's ... It's a bit pricier than some others but I never have to doctor it ...

    I will definitely have to give this one a try. I am always doctoring the Prego chunky, but that is what my Mom always did with the Ragu. Figured if the family likes Mid's than I can save the time, as I usually buy the seasonings for the sauce at the dollar store.

    The sauce I am looking for the house is Alfredo. I am the only one who eats the sauce, so I usually buy a jar and divide it down into smaller sizes for the freezer.

    Another sauce that is gone in our house is Salsa (if that is a sauce). I found Tastefully Simple's Simply Salsa is the best with DH. They call for 1/4 cup of the seasoning, but if I use that much I can smell DH coming a mile away. We are down to 2 heaping teaspoons to one can of diced tomatoes (with jalapeno).


  5. All-Star Peanut Butter Cookies

    http://www.everydayhealth.com/health-recip...er-cookies.aspx

    These irresistible peanut butter morsels contain no flour.

    Prep Time: 10 mins

    Cook Time: 9 mins

    Total Time: 19 mins

    Ingredients

    • 1 cup(s) sugar

    • 1 cup(s) peanut butter

    • 1 egg(s)

    Preparation

    1. Preheat oven to 375°F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.

    2. Bake about 9 minutes or until edges are set and bottoms are lightly browned.


  6. This was taken from an article I read recently, only I forgot to copy the article link; but, I do have the person's name who made the comments and it is: Field Editor Peggy Gwillim. During the interview she talked more about things she’s learned on her way to a gluten-free diet. Here are some of her comments:

    "The most challenging aspect of gluten-free cooking—especially baking—is that a combination of several gluten-free flours (such as rice flour, potato flour, bean flour, corn flour, teff flour, sorghum flour, quinoa flour, etc.) are necessary to accomplish a desired consistency. Adding xanthan gum helps create the illusion of gluten to the mixture. Wheat flour can not be replicated in the gluten- free world, but there are a lot of gluten-free foods that look and taste fantastic!

    "By experimenting, I’ve been fairly successful at modifying many of our family’s favorite recipes. For example, I have a two Christmas cake recipes that no one even realizes are now gluten-free. Friends and family are always watching for gluten-free recipes and ingredients for me, which is very much appreciated.

    "Many commercially prepared foods that might appear to be gluten-free are off limits for me. I always read ingredient contents carefully, because what was once safe may now contain gluten, due to changing recipes and processing. Worcestershire sauce is one example. I was glad to find a gluten-free version for this seasoning.

    "I’m delighted that there’s now a Gluten-Free Zone http://community.tasteofhome.com/groups/Gr...aspx?GroupID=21 group at tasteofhome.com! Thank goodness for the internet! Other resources I find helpful are http://www.glutenfreegirl.blogspot.com by Shauna James Ahern; Bob’s Red Mill ( http://www.bobsredmill.com/ ) for gluten-free products; http://www.celiaclife.com; http://www.birdshillenterprises.com; Canadian Celiac Association ( http://www.celiac.ca ); and American Celiac Society/Celiac Sprue Association ( http://www.csaceliacs.org )."


  7. http://glutenfreecooking.about.com/od/glut...eenergybars.htm

    Homemade gluten-free energy bars are an easy, no-bake, nutritious and economical alternative to commercial energy bars. Best of all, you can substitute your favorite dried fruits, nut butters, nuts or seeds and sweeteners to create your own personalized energy bar. Pack gluten-free energy bars in lunch and travel bags for a healthy, away-from-home gluten-free snack.

    Prep Time: 0:20

    Cook Time: 0:5

    Ingredients:

    • 3/4 cup nut butter (almond OR cashew OR peanut OR sunflower butter)

    • 3/4 cup sweetener syrup (honey OR GF brown rice syrup OR good quality Agave nectar)

    • 1 1/2 cups roasted raw nuts and / or seeds (almonds, pecans, walnuts, cashews, peanuts, sunflower seeds, sesame seeds, pumpkin seeds- use your favorites in any combination)

    • 1 cup unsulfured dried fruit (cherries, cranberries, blueberries, apricots, pineapple, raisins- use your favorite dried fruits in any combination)

    • 4 cups GF brown rice crispie cereal (I used gluten-free Erewhon Organic Crispie Brown Rice Cereal).

    • 1/8 teaspoon Kosher salt

    • 1 teaspoon vanilla extract

    Preparation:

    Line a large baking sheet with parchment paper

    Place nuts and / or roasted seeds and dried fruit in the bowl of a food processor. Pulse several times, just until the mixture is coarsely ground.

    In a large saucepan melt nut butter with liquid sweetener over medium low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine. Use a large spatula to stir in nuts, dried fruit and cereal. Stir until all ingredients are coated with nut butter mixture.

    Scrape mixture on to the prepared baking sheet. Use the spatula to evenly spread the mixture on the pan. Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture. Cover with the waxed paper and refrigerate for about 2 hours before cutting the energy bars into whatever sizes you prefer.

    Wrap bars in waxed paper and store in a covered container in the refrigerator.

    Yield- About 16 -32 bars depending on how they are cut. I made 16 large bars by cutting the mixture in half lengthwise and then cutting each half into 8 pieces, about 1 1/2 inches wide.

    Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.


  8. Lawnmower Cupcakes

    http://jas.familyfun.go.com/recipefinder/d...n_mower_cupcake

    These sweet lawn mower cupcakes are a cut-above choice for Father's Day.

    • Chocolate-frosted cupcakes
    • Coconut, flaked
    • Green food coloring
    • Hershey's Nuggets
    • M&M's
    • Frosting
    • Black licorice laces

    Step 1 - For each cupcake, mix a handful of flaked coconut with a few drops of green food coloring. Press a chocolate-frosted cupcake into the coconut to cover.

    Step 2 - The mower is made with a dark chocolate Hershey's Nuggets body, brown M&M's wheels, and a red M&M's engine, held in place with dabs of frosting.

    Step 3 - Shape the handle from a piece of black licorice lace, then insert the ends into the cupcake.


  9. Definition from the Joy of Baking: "Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Besides its lovely finish it also colors beautifully which makes it a favorite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders, and lettering)."

    Here is a recipe for Royal Icing: http://www.foodnetwork.com/recipes/alton-b...cipe/index.html


  10. Sweet Turkey Treats

    http://jas.familyfun.go.com/recipefinder/d...k=Section2Link1

    Chocolate sandwich cookies make a bird-shaped, tabletop treat

    Recipe Ingredients:

    * Oreo cookies

    * Royal icing

    * Whoppers candy

    * Candy corn

    1. We used half an Oreo cookie for each body and an entire cookie for each tail, then used a dab of royal icing to affix Whoppers for heads.

    2. We piped on icing eyes and also used icing to affix the candy corn feathers and beaks.


  11. http://www.eversave.com/eversave/consumers...jsp?recipe=3700

    Description

    No baking! Easy and delicious granola bars ready in just a few minutes.

    Ingredients

    2 cups crisp rice cereal

    2 cups uncooked quick-cooking oats

    1/2 bran

    1/2 cup chopped dates

    1/2 cup firmly packed brown sugar

    1/2 cup light corn syrup

    1/2 cup peanut butter

    1 teaspoon vanilla extract

    1/2 dark chocolate morsels

    Directions

    Combine first 4 ingredients in a large bowl. Set aside. Bring brown sugar and corn syrup to a boil in a small saucepan over medium heat, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until blended. Pour peanut butter mixture over cereal mixture; stirring until coated. Stir in chocolate morsels. Press mixture into a 13x9" pan. Let cool. Cut into bars. Makes approx. 48 bars.

    Prep Time: 15 Min

    Servings: 48


  12. But can't you put all the nutritional value of spinach using something else ... it is almost 1am, so I am forgetting what spinach has, but there has to be something else you can use.

    As for pancakes ... YDS eats pancakes and chicken noodle soup at the restaurant every Sunday morning ! ! ! This child LOVES his pancakes ! ! !


  13. http://www.familycorner.com/family/food/in...ppetizers.shtml

    The holidays bring all kinds of opportunities for munching. Whether you are entertaining a crowd or simply looking for some fun recipes to please your family on Game Day, these recipes will do the trick. They can also be put into containers and taken with you for potlucks or visiting.

    Chinese Chicken Wings

    1 1/2 pounds chicken wings

    1/2 cup red plum jam

    3 tablespoons soy sauce

    3-4 drops hot pepper sauce

    2 tablespoons prepared horseradish

    1 tablespoon prepared mustard

    Disjoint the wings and discard the wingtips (save for soup stock). Preheat oven to 425 degrees. Place wings in a single layer on a baking sheet. Combine remaining ingredients and brush over the wings. Bake 15-20 minutes, basting frequently. Serve with Chinese hot mustard.

    Herbed Potato Skins

    3 medium baking potatoes, scrubbed

    oil

    4 ounces feta cheese, crumbled

    1 1/2 tsp. oregano

    1/2 tsp. basil

    1/4 tsp. rosemary

    1/2 tsp. garlic salt

    Preheat over to 400 degrees. Prick potatoes and rub with oil. Bake 1 hour or until done. Cool slightly. Cut potatoes in half lengthwise. Leaving a 1/4 inch shell, scoop out pulp (save for another use). Cut skins in half lengthwise again, then cut in half crosswise. Place skins on baking sheet and brush with oil. Bake 5 minutes. Combine remaining ingredients. Remove skins from oven and top with cheese mixture. Drizzle with more oil. Broil 2-3 minutes or until cheese is bubbly. Makes 24 skins.

    Black-eyed Pea Dip

    1 can (16 ounces) black-eyed peas, drained

    3 green onions, chopped with tops

    1/2 cup sour cream

    1 tsp. garlic salt

    1/2 cup salsa

    4 slices bacon, cooked and crumbled

    Reserving 1/3 cup, place peas in a blender. Process until smooth. Blend in onions, sour cream and garlic salt. Transfer to a bowl and stir in reserved peas and bacon. Serve with tortilla chips, bagel chips or corn chips.

    Sausage Stuffed Mushrooms

    24-32 large mushrooms, wiped clean

    1 pound Italian sausage, hot or mild

    1 small onion, minced

    1/2 cup parmesan cheese

    1/4 cup seasoned bread crumbs

    1 tsp. minced fresh garlic

    1 tsp. fresh chopped parsley

    Preheat oven to 350 degrees. With a tsp. hollow out mushrooms, carefully scraping out the inside. Be careful not to break the mushrooms. Reserve scrapings. In a medium skillet, brown sausage, onion and mushroom scrapings. Drain, and return to skillet. Add cheese, crumbs, garlic and parsley to pan and mix well. Remove from heat. Stuff mushrooms with mixture, mounding slightly. Place on sheet pan and bake about 15 minutes. Sprinkle with extra parmesan cheese.


  14. My g/f had colitis and she would eat ribs, but without BBQ sauce. So, you could cook the ribs without the sauce and let everyone add their own at the table. I don't have IBS, but have major gastro-intestinal issues that require a Prilosec every morning with the possibilities of tums and mylanta later on in the day. When going out or to other people's houses, I know full well that they will not be able to accommodate any or all of my eating issues. I go, enjoy, and than deal with it when I get home.

    I knew I had saved this from the last time Kooky posted this about her ribs, so I hope she doesn't mind that I am posting it:

    "Post #1 ~ Put your ribs on a rack over a tray. Pour about a half cup of apple juice, or even better (if you have it) apple cider over all of it. Cover them loosely with foil, and bake at 325 for 2 to 3 hours. 2.5 hours is our usual target, unless the ribs are exceptionally meaty, then that'd be more like 3 hours. If they're not real meaty, then obviously, go for closer to 2 hours. Once they're done cooking in the oven, take them out of the oven, slather them with ridiculous amounts of Sweet Baby Ray's barbeque sauce (it's super flavorful, and mild, not too sweet, and not too spicy), and toss them on the grill just long enough to cook the sauce onto them. Then we just take them off the grill and put them in a roaster pan with the lid on. If it's going to take a while for them all to be eaten, we'll put them back in the oven on WARM is all.

    Post #2 ~ That's one of the things I changed. I use the dry rub (in a big tin, about $6.00) from Costco. It's a sweet mesquite rub. I mix some brown sugar into that, along with maybe 1/2 TBS Dale's marinade (not sure where to get it here...my parents bring it back from Florida). So it ends up being more like a paste than a true dry rub. Slather that all over the ribs, both sides. Place in pan, cover with plastic wrap, and refrigerate overnight. Next day, put 1/2 apple juice and 1/2 ginger ale in the pan with the ribs. Last week I also did it with just the ginger ale and they were fabulous. Cover tightly with foil and place in a low oven for about 7 hours. Not sure what the temp is because I have a slow cook button on my oven, but I would guess about 200-250 degrees. About a half hour before the ribs are done, remove the foil and slather with Sweet Baby Ray's BBQ. Put back in the oven, uncovered, for the remaining 30 minutes. OMG, I swear just breathing on those ribs makes them drop right off the bone. I knew I had it just right when my dad -- Mr. Food Critic -- told me they were the best ribs he's ever eaten -- including the ones from his BBQ expert buddy down south!

    In part of a post she mentions rub from Red, Hot & Blue - which is on Van Dyke. They have awesome ribs and now I have a place to find a rub.

    I really like Sweet Baby Ray's and it does not upset my stomach too bad. Any questions on the recipe, I would contact Kooky. I have made these ribs, recieved tons of compliments, but I have not gone to the extreme of the rub ~ one day I will ! ! !


  15. I agree on the Zesty Italian, but I get the Fat-Free one as this is also thicker and has more "zest" .. I also love adding red pepper instead of green pepper for a different taste and I used grape tomatoes instead of cherry tomatoes as the grape tomatoes have a better taste. I love the tri-colored noodles as it isn't so plain looking like the white. I love the Salad Supreme and use it for my regular leaf salad, as well as a tortellini dish I make.


  16. My boys love all the salads - pasta, fruit, and lettuce. You can add the stuff on the lettuce salad and this will be a great opportunity on how to act when there is something you don't like in or on your food and you are in public. You would not believe how many adults don't even know how to act ! ! !