Skip to main content

Healthy Living

Secret Ingredient: Easy to Cook Videos

Connections Area Agency on Aging is happy to present our easy-to-cook series, Secret Ingredient. Please join us every other week as we showcase new nutritious and delicious recipes from our monthly Healthy Living newsletter.

Peanut Butter Oat & Chocolate Bites

1/3 cup peanut butter

¾ cup oats, old fashioned or quick-cook

½ cup granola, Rice Krispies, Cocoa Krispies or coconut

¼ cup ground flax seed or flaxseed meal

¼ cup mini chocolate chips

2 Tbsp honey (a bit more or less depending on the sweetness of peanut butter)

Microwave peanut butter a few seconds if needed to soften.  Add remainder of ingredients and stir well.  Shape into round balls and place on parchment/sheet pan.  Refrigerate until solid, store in airtight container or zipper bag in refrigerator or freezer.  Makes 15 ping pong sized balls. 

Ardyce’s Cranberry Tea

No tea here, but a lovely warm and soothing drink for a cold winter day!

-For one mug (makes 8-10 oz)

8 oz Cranberry Juice

2 Tbsp Orange Juice

1 tsp sugar

½ tsp lemon juice

dash cinnamon

(can add a ¼ cup water as well if you like a milder version)

Combine all in mug and heat well in microwave so flavors can blend and sugar dissolve.  Sip and enjoy!

 

-For one gallon (16 servings / 8oz each)

2 containers Cranberry Juice (32 ozea)

2 cups Orange Juice

2 cups water with 2 Cups sugar dissolved

3 Tbsp. lemon juice

4 cups water

1 cinnamon stick or ½ tsp ground cinnamon

Dissolve 2 cups sugar into 2 cups water in large pot on stove.  Add cranberry, orange and lemon juices and remaining 4 cups water, cinnamon stick at heat to a simmer, serve hot. 

Secret Ingredient-Toffee Butter Crunch

Hello and Happy Holidays!! This week Roxeane shares a Toffee tribute to her family friend Lucille. Have you tried any of our Secret Ingredient Recipes? If so we would love pictures of how your creation comes out!! You can send your pictures in messenger to Connections Area Agency on Aging

Toffee Butter Crunch

(Better Homes & Gardens Cookbook)

1 cup butter

1 cup sugar

3 Tbsp water

1 Tbsp light corn syrup

1 cup semisweet chocolate chips

½ cup chopped pecan or almonds (optional but great!)

Line a small sheet pan with parchment or foil. In a heavy saucepan, melt butter on high heat until boiling, turn heat down to medium, add sugar, water and corn syrup. Begin stirring over the medium to high heat with mixture kept at a slow boil. Stir nearly continuously to keep from sticking and burning.

Mixture will become a bit foamy, begin to pull away from sides of pan and begin to darken. When mixture is amber colored, similar to the inside of a Heath or Skor bar, remove from heat and pour onto the sheet pan. This process will take 10-15 minutes.

Allow the candy to set a minute or two. Sprinkle chocolate chips over top and let sit another minute or two to melt in. Then spread with spatula or knife. Sprinkle nuts over top and place in a cool place, either outdoors or in refrigerator just until chocolate hardens. Break into small pieces using a butter knife with a twisting motion. Store in a tin or airtight container at room temperature for up to a couple of weeks. Can store in refrigerator but may become grainy. ENJOY!!!

Tip: I do not use a candy thermometer as learned to look for the amber color, but if you choose to use one, the candy is ready to be poured onto the sheet pan when it reaches soft crack stage/290 degrees F.

Betty Crocker Sweet Dough/Yeast Breads

½ cup warm water (110-115 degrees F) (this is very warm, but not hot)

2 pkg Yeast

1 ½ cups lukewarm milk

½ cup sugar

2 Tsp salt

2 eggs

½ cup shortening (Alice used oil)

7-7 ½ cup flour (Alice uses bread flour)

Mix warm water and yeast into a mixing bowl, stir in remainder of ingredients and half of the flour.

(Alice adds 1 Tbsp sugar to yeast and water and waits until bubbly before adding remainder of ingredients)

Mix with spoon until smooth, add enough of the remaining flour to handle easily; (satin texture per Alice), mix by hand and turn onto a lightly floured countertop; knead until smooth and elastic (about 5 minutes). Place dough into a greased bowl and cover with a damp cloth.  Alice covered with waxed paper coated with pan spray).  Let rise in warm place (85 degrees) until double (about an hour) (Alice places in her oven that she had preheated to around 100 degrees F, then turns oven off and leaves oven light on before placing dough inside) Punch down, let rise again until doubled, around 30 minutes.  Divide rolls, shape and bake.

For crescent rolls, shape dough into a circle and cut into even pie shaped pieces.  Roll each piece up from wide end toward narrow end and place the narrow end down on greased baking sheet.  Let rise until light and bake around 7-10 minutes on 375-degree F oven, rotate, and finish baking for 7 or so more minutes until lightly browned. 

For cinnamon rolls, Alice uses softened butter to cover a rectangular shaped dough, cover with an even layer of brown sugar and sprinkle with cinnamon; don’t skimp on cinnamon!  Roll up and cut into 1-2-inch slices; place into greased cake pan, sides touching, let rise until light and bake around 7-10 minutes on 375-degree F oven, rotate, and finish baking for 7 or so more minutes until lightly browned.  Cook and can frost if you like with powdered sugar and milk glaze. 

Hello all, please enjoy this simple and delicious recipe for My Grammy's Apple Cake in a Mug recipe. A huge thank you to Roxeane Patton, RD-LD for sharing this with us. To find this and all of Roxeane's wonderful recipes check out:

https://youtu.be/fR7K3dHbaGw

My Grammy’s Apple Cake in a Mug

1 apple, cored, peeled, sliced and chopped

¼ cup sugar (less if a sweeter variety of apple)

Sauce:

¼ cup water

1 Tbsp flour

2 Tbsp brown sugar

2 Tbsp white sugar

2 Tbsp butter

½ tsp vanilla

cake:

½ cup flour

½ cup sugar

¼ tsp salt

½ tsp baking soda

¾ tsp cinnamon

1 egg

Mix sugar with apple and divide between 2 microwave safe mugs. Microwave for 1-2 minutes until apples are softened. Make sauce by whisking water, flour and sugars in a microwave safe measuring cup. Microwave until thick, around a minute or two. Add butter, and vanilla, and whisk until smooth, set aside. Make cake by mixing dry ingredients and adding egg; stir until makes a thick batter. Divide batter on top of each mug of steamed apples; stir in to mix and microwave until a toothpick inserted comes out clean; around 3 minutes. Pour sauce over hot cakes, add whipped topping!

Sweet or Savory Roasted Butternut Squash

 

Peel, remove seeds and cut squash into 1-2-inch cubes.

 

Sweet Roasted Butternut Squash:

2 cups squash, cubed

3 Tbsp butter, melted

3 Tbsp brown sugar

Coarse salt & pepper to taste

Place squash in bowl, add remaining ingredients and toss/stir well to coat.  Place on parchment covered baking tray and bake 400 degrees for 15 minutes, stir and bake 15 minutes more or until edges brown and caramelize.

 

 

Savory Roasted Butternut Squash:

2 cups squash, cubed

1 Tbsp olive oil

1 Tbsp butter, melted

1 tsp Italian seasoning

2 cloves garlic, finely chopped or 1 tsp squeeze garlic

Coarse salt & pepper to taste

Place squash in bowl, add remaining ingredients and toss/stir well to coat.  Place on parchment covered baking tray and bake 400 degrees for 15 minutes, stir and bake 15 minutes more or until edges brown and caramelize.

Secret Ingredient: Gayle’s Wild and Cheesy Chicken.

Thank you Roxeane Patton RD,LD for this delicious and quick and fun new recipe. Check out this recipe and all of our recipes on our YouTube channel https://tinyurl.com/CAAASecretIngredient

Gayle’s Wild and Cheesy Chicken Soup

• 1 6 oz package of Uncle Bens long grain and wild rice

• 2 Tsp butter

• ¼ cup diced green peppers diced

• ½ cup celery diced

• ½ cup green onion and tops chopped

• 1- 4oz can of sliced mushrooms

• 2/3 cup of mild

• 1 can of cream of mushroom soup

• 2 cups of cooked chicken cubed

• 1 cup grated cheddar cheese

Cook rice according to package.

Melt butter and add the next 4 ingredients, sauté until tender.

Mix with remaining ingredients in a buttered casserole dish.

Garnish with slivered almonds.

Bake at 425 for 30 minutes.

Easy Homemade Cream of Chicken Soup

• 3/4 cup Chicken broth

• ½ cup milk (can use water too)

• 1/4 cup flour

• Dash Paprika

• Salt and pepper to taste

• 1/4 tsp Onion powder

• 1/8 tsp Garlic powder

Whisk all ingredients together in a large Pyrex measuring bowl or other microwave safe deep bowl. Be sure flour is whisked in well and microwave for 3-4 minutes until boiling, stirring occasionally until thickened and smooth.

Use in place of any creamed soup in a recipe or enjoy in a mug!

https://youtu.be/VeW-meI5xno

Secret Ingredient: Taste of Fall Roasted Nut & Fruit Mix. Thank you Roxean Patton RD,LD Consultant Dietitian for this delicious and fun new recipe. Check out this recipe and all of our recipes on our YouTube channel https://tinyurl.com/CAAASecretIngredient

Taste of Fall Roasted Nut & Fruit Mix

2 cups Nuts and Seeds (I like 2/3 cup pecans, almonds, sunflower nuts, walnuts, or any mixed nuts)

2 cups Dried Fruit (I like apricots, craisins and dried cherries; raisins are great too)

¼ cup Maple Syrup (pure best but could use pancake syrup)

1 ½ tsp Pumpkin Pies Spice (or 1 tsp cinnamon, ¼ tsp ginger, ¼ tsp ground gloves and 1/8 tsp nutmeg)

½ cup Caramel bits or chocolate chips (white, milk or dark)

Heat syrup in microwave safe measuring cup, just until boils, around 30 seconds. Whisk in spices.

Place nuts onto a parchment lined baking tray. Pour syrup mixture over and stir to mix.

Bake 350 degrees for 20 minutes, stirring around after 10 minutes.

Cool, then break apart and add dried fruits and bits or chips.

Store in an airtight jar at room temp.

Enjoy by the handful, or awesome on hot or cold cereal, yogurt or ice cream!

https://youtu.be/iRc0Nb3ekt0

Secret Ingredient-

Hello all we are excited to share Alice's Canned Tomatoes recipe with you. I don't know about you but I have tons of tomatoes that have to be processed and I am super excited to try out this recipe.

Alice’s Canned Tomatoes

This recipe is really based on taste and whatever you have from your garden to add to the tomatoes. Alice likes to use her canned tomatoes in spaghetti sauce, soups and stews. She told me that she “just hates to have to buy a can of tomatoes from the store!” Amen, Alice!

Fresh tomatoes, cored and peeled (easiest way to peel is immerse into boiled/hot water on stove for a few seconds)

Add the following in amounts to taste: diced onion, celery, green pepper, kale, zucchini and garlic.

Seasonings: to taste: thyme, oregano, cumin, basil, bay leaf, salt and pepper

Add all ingredients to a large kettle or pot on stove and cook, stirring well as can stick.

Cook until tomatoes and vegies are broken down, tasting to see if more seasoning is needed.

Wash jars in hot dishwasher or soapy hot water and hot rinse.

Check for any jars that have chipped tops- do not use.

Boil lids and rings- set aside in the hot water.

Use canning funnel to fill jars to about an inch from the top.

Wipe rim of jar with paper towel as must be clean to seal.

Place lid on and add ring, making sure it is on straight and tightens well.

When jars are filled, add to canner filled about half way with water (follow pressure cooker instructions)

Place lid on without “petcock” valve and let boil for 7-8 minutes.

Place petcock valve on tightly and watch gauge until pressure reaches 10 pounds. Adjust range to keep 10 pounds pressure for 15 minutes.

Let canner cool and release lid. Lift cans carefully from canner as will be hot and place on counter using a towel or hot pads underneath.

Allow them to cool until you hear a “pop” or when there is no depression when top of lid is pressed; showing a tight seal has been reached. If after several minutes, a tight seal is not reached, you will need to refrigerate any of those jars and use them in cooking soon.

Other sealed jars can be safely stored at room temperature, preferably in a dark place. Many experts say you should use within one year of the date of canning for freshest flavor and quality.

https://www.youtube.com/watch?v=LpiLzWgb6Pw

Pico De Gallo  

-Theresa Williams

We cut Theresa’s recipe down for 1-2 servings; feel free to double, triple etc.

2 small tomatoes

1/3  green pepper, diced

1 green onion, minced

1/3  small onion, minced

Juice of 1/3 lime

1 tsp Olive oil

1/3 clove garlic, crushed

1-2 Tbsp chopped parsley

salt to taste

( 3/4 tsp minced hot pepper if you like)

 

Seed and chop tomatoes and green pepper.  Finely chop green onions and onion.  Combine tomatoes, onions and peppers.  Whisk together lime juice, olive oil, garlic, parsley and salt.  Pour over vegetables and toss. 

Secret Ingredient catch up recipe. Hello all this came in when I was off on vacation and missed it in my email, but I want to make sure you don’t miss it as this is a great and tasty way to use up those last cucumbers and peppers you have left in your garden.

My Grammy’s Awesome Refrigerator Pickles

2-3 Cucumbers

1 cup green pepper, chopped into 1-inch pieces

1 small onion, cut and sliced

1 cup vinegar (apple cider or white)

1 ½ cup sugar

¼ cup kosher or canning salt

1-quart clean jar with lid and maybe another smaller jelly jar.

For brine: Mix vinegar, sugar and salt into 4 cup Pyrex measuring cup for microwave or sauce pan for stove-top. Stir mixture and cook just until boils.

While brine is cooking, cut green pepper into chunks and slice onion and cucumbers. Mix all together into a bowl; fill jars tightly with vegetable mixture but taking care not to smash too much.

Poor cooled brine (room temp is best, or add a couple of ice cubes if needed) over the vegetables in the jars leaving about an inch at the top. Place lids on jars and refrigerate for 24 hours. Enjoy these crisp and delicious pickles! Try them on top of a salad too! They make a great side dish with any meal also! They will keep for many weeks in the refrigerator!

My Grammy’s Awesome Refrigerator Pickles

2-3 Cucumbers

1 cup green pepper, chopped into 1-inch pieces

1 small onion, cut and sliced

1 cup vinegar (apple cider or white)

1 ½ cup sugar

¼ cup kosher or canning salt

1-quart clean jar with lid and maybe another smaller jelly jar.

For brine: Mix vinegar, sugar and salt into 4 cup Pyrex measuring cup for microwave or sauce pan for stove-top. Stir mixture and cook just until boils.

While brine is cooking, cut green pepper into chunks and slice onion and cucumbers. Mix all together into a bowl; fill jars tightly with vegetable mixture but taking care not to smash too much.

Poor cooled brine (room temp is best, or add a couple of ice cubes if needed) over the vegetables in the jars leaving about an inch at the top. Place lids on jars and refrigerate for 24 hours. Enjoy these crisp and delicious pickles! Try them on top of a salad too! They make a great side dish with any meal also! They will keep for many weeks in the refrigerator!

https://youtu.be/2yXGcaa-kyI

Secret Ingredient #6 latest video from Roxane Patton, RD,LD Consultant Dietitian

Summer Roasted Corn Salad
2 ears sweet corn- grilled or roasted/browned, cut off cob
8 cherry tomatoes, halved
½ cucumber, chopped
¼ cup red onion, chopped
¼ cup green pepper, chopped
¼ cup zucchini squash, chopped
¼ cup Feta cheese crumbles (or Parmesan or shredded cheddar)
salt and pepper to taste
Italian Dressing to taste
can also add ½ avocado chopped, ½ cup black beans, chopped fresh basil or cilantro.

Cut grilled corn off cob, add remaining ingredients and mix well in bowl, add salt and pepper to taste and dressing to taste. Stores well in refrigerator. Makes a great compliment to any meat or a meal in itself when adding beans and cheese for protein. Makes a great topper to mixed greens or lettuce.

Welcome to the 5th video in the Secret Ingredient Collection. In this video Maggie Moeller will walk us through this simple and delicious recipe.

Fabulous Cinnamon Sugar Mug Cake

Spray your favorite microwave safe mug with cooking spray.

Mix: ¼ cup flour and ½ tsp baking soda in mug

Add: 2 Tbsp milk, 1 Tbsp maple syrup, ¼ tsp vanilla and 1 tsp melted butter to mug

Stir ingredients together. Add: 1 Tbsp brown sugar with ¼ tsp cinnamon to top of mixture in mug,

Swirl gently into top.

Microwave for 1 ½ minutes.

Enjoy!!

Welcome to the 4th video in the Secret Ingredient Collection. In this video Roxeane Patton RD,LD will walk us though this simple nutritious and delicious recipe. Smashed Potatoes for Two Ingredients: Potatoes 2-3 per person, baby red, or mixed baby potatoes or 2 regular sized potatoes 2 Tbsp butter 1 tsp minced garlic 1 TBSP fresh rosemary, chopped or 1 tsp dry. Salt and Pepper to taste 2 Tbsp parmesan cheese Wash and Poke holes in potatoes with a fork, and place in a microwave safe dish. Microwave for 4-5 minutes until tender (can also boil if you prefer until tender) Remove potaotes from microwave and place on foil wrapped baking sheet. Microwave butter, garlic and rosemary until melted while you smash potatoes down with bottom the of glass, jar, or potato masher. Drizzle with melted butter mixture and bake for 15-20 minutes at 400 degrees (can also use an air fryer, outdoor oven/grill, or toaster oven.) Sprinkle with parmesan and bake or broil a broil until melted. ENJOY!

Welcome to the 3rd video in the Secret Ingredient Collection. In this video Maggie Moeller will walk us through this simple and delicious recipe. This Soy-Maple Glazed Salmon only requires FOUR ingredients and you wouldn’t believe how amazing it tastes! Soy-Maple Glazed Salmon Ingredients For this easy baked salmon recipe, you need: Skinless salmon filets Maple syrup Soy sauce Garlic How to Bake Salmon Combine maple syrup, soy sauce and garlic in a bowl. Place salmon in baking dish, then drizzle soy-maple glaze on top. Refrigerate the salmon for 30 minutes. Transfer the salmon to a greased baking sheet and bake at 400 degrees F until salmon is cooked through. While the salmon bakes, pour the marinade into a small saucepan and simmer until reduced. Serve salmon warm and drizzle with the soy-maple glaze.

Connections Area Agency on Aging is happy to share the second video in our Secret Ingredient Video Series featuring Roxane Patton, RD,LD Consultant Dietitian: Easy & Delicious Asparagus • Wash and trim asparagus • Place on microwave safe dish or pie plate. • Sprinkle with olive oil, dab with a bit of butter, salt and pepper, squeeze of lemon juice and a couple shakes of parmesan cheese. • Cover with plastic wrap or a lid and microwave for 1-2 minutes until tender. Enjoy!!

Connections Area Agency on Aging is happy to present the first recipe in our easy-to-cook series, Secret Ingredient. Please join us every other week as we showcase new nutritious and delicious recipes from our monthly Healthy Living newsletter. This week, Roxeane Patton, RD,LD Consultant Dietitian for Connections Area Agency on Aging demonstrates how to make a yummy Garlic Baked Brie Dip. Garlic Baked Brie Dip Source: www.girlandthekitchen.com This yummy dip is so easy to make and the soft cheese and garlic are great for your microbiome! Ingredients: 1 package Brie Cheese, 3 cloves garlic, chopped, 2 tsp rosemary, 1 Tbsp Thyme. Olive oil, black pepper. Preheat oven to 375 degrees F. Remove cheese from box and unwrap, place back into box and score in crosshatch pattern just across the top, without cutting all the way down. Place the cheese in the box onto a baking sheet, drizzle with olive oil and add garlic, rosemary and thyme and pepper. Bake for 6-8 minutes or until bubbly. Serve with crackers or French bread.

© 2021 Connections Area Agency on Aging

Powered by Firespring