Honey Roasted Carrots

Ingredients:

For 4 servings

8 peeled carrots

3 T. of olive oil

1/4 c. honey

salt and ground black pepper (seasoned to taste)

Directions:

Preheat  oven to 350°.

Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.

Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Recipe from (allrecipes.com)

Guilt Free Apple Dessert

Ingredients:
For 1 serving

1 apple
¼ c. of water
Optional: cinnamon (seasoned to personal tastes)

Directions:
Cut an apple into slices.
Put slices into a microwave-safe bowl and add ¼ c of water.
Cover and microwave for about 2 minutes.
*Add cinnamon if desired.

Recipe from (recipebyphoto.com)

Simple Ingredient Substitutions

1 c. of cake flour → 1 c. + 2 T. or (⅞ c.) of all purpose flour

1 c. of self-rising flour → 1 c. of all purpose flour + 1 tsp. of baking powder + ½ tsp. of salt

1 c. of buttermilk → 1 T. of lemon juice or vinegar + enough milk to equal 1 c. (stir and allow the mix to stand several minutes before using)

1 large egg → 2 egg whites

1 T. of cornstarch → 2 T. of all purpose flour

1 c. of corn syrup → 1 ¼ c. of sugar + ¼ c. of a liquid used in the recipe

1 oz. of unsweetened baking chocolate → 3 T. of unsweet cocoa + 1 T. of butter/margarine/vegetable oil

1 ⅔ oz. of semisweet chocolate → 1 oz. of unsweet chocolate + 4 tsp. of sugar or 1 oz. of chocolate chips + 1 tsp. of shortening

1 tsp. of dry mustard → 1 T. of prepared mustard

1 clove of garlic → ⅛ tsp. of garlic powder

1 T. of chopped fresh herb → 1 tsp. of chopped dried herb

 

Food Safety Checklist

Get the full checklist here.

1. Wash hands with warm water, using soap from a pump bottle, and dry hands with disposable towels in all of the following situations: before handling food, immediately after using the restroom, between tasks such as handling raw chicken and making a salad, or any other time necessary to prevent food contamination.
2. Keep foods that need refrigeration at 41°.
3. Rotate foods in the fridge. Use the "First in, first out" rule to keep food from spoiling.
4. Store leftovers in containers with tight lids to avoid contamination.
5. Store raw meats below ready to eat foods in the fridge.
6. Remove trash promptly from food preparation area.
7. Use portable, plastic cutting boards that can be washed and sanitized in a dishwasher.
8. Do not use sponges to clean dishes or other food contact surfaces. 
9. Do not handle food for your family or friends when you’re sick.
10. Use an accurate metal probe thermometer to verify food temperatures.

Kelsey's Easy Breakfast Wrap

(This is a simple recipe that I made up and love.)

Ingredients:
For 1 serving.

2 eggs

2 T. of salsa (or adjust to preference)

⅛ c. of shredded cheese

1 large tortilla shell (soft)

Directions:

Scramble the eggs

Put the scrambled eggs on the shell

Pour salsa and cheese over the eggs

Fold the shell into a wrap and microwave for about 20 seconds.

Easy Applesauce Cake

Ingredients:

1 box of yellow cake mix

1 can of apple sauce

½ c. of corn oil

1 tsp. of vanilla

Directions:

Mix ingredients in an electric mixer.

Pour into a greased and floured bundt pan.

Cook at 350° for about 40 minutes.

Recipe from Naomi Seamster in Cobb Memorial School’s “Our Favorite Recipes” cookbook

Measurement Equivalents

3 tsp. → 1 T.

2 T. → ⅛ c.

4 T. → ¼ c.

5 ⅓ T. → ⅓ c.

8 T. → ½ c.

10 ⅔ T. → ⅔ c.

12 T. → ¾ c.

16 T. → 1 c., ½ pt.

2 c. → 1 pt.

4 c. → 1 qt.

2 pt → 1 qt.

8 oz→ 1 c.