JUNE '19 - Daily On Line Edition

DAILY SMILE:

Miniature Golf 

It was at a miniature golf course on a brutally hot day when I saw a father with 3 young kids. 

"Who's winning?" I asked cheerfully. 

"I am," said one. 

"No, I am," said another. 

"No," the father said. "Their mother is!"

BLACK BEAN STUFFED SWEET POTATOES

Sweet Potatoes are no longer on my daily Menu because of Diabetics, but I do have a taste every once in a while... This deserves a taste... ((Smile))...

INGREDIENTS

• 4 medium- large sweet potatoes
• 1/2 cup of Cashew Cream Sauce (following this recipe or you could also use sour cream or plain greek yogurt if not vegan)
• 1 teaspoon of lime juice
• 1/2 teaspoon of ground black pepper
• 1/2 of a medium red onion, finely diced (about 1 cup diced)
• 1 1/2 tablespoons of oil (I used olive oil)
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of cumin
• 1/4 teaspoon of chili powder
• 1/2 teaspoon of sea salt
• 1 15oz can of black beans, drained and rinsed

FOR SERVING:

• 1/2 an avocado, chopped
• handful of cilantro, chopped

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INSTRUCTIONS

1. Pre-heat oven to 350 degrees F.
2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
3. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
4. When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
5. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
6. Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
7. Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.
8. Serve immediately and ENJOY!!

five minute cashew sauce

• author: pinch of yum
• prep time: 15 mins
• cook time: 5 mins
• total time: 20 minutes
• yield: makes about 2 cups 1x

DESCRIPTION

Cashew Sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. Vegan.

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Ingredients:

• 2 cups cashews
• 1 1/4 cup water or broth
• 1–2 cloves garlic
• 1 teaspoon salt

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INSTRUCTIONS

1. Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
2. Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.

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NOTES

Add extra ingredients to change the flavor! chipotle peppers, pesto, chili paste, etc.

DO NOT SOAK CASHEWS OVERNIGHT. The texture gets watery and chunky. It should stay smooth and creamy as pictured. 

Find it Online: 

https://pinchofyum.com/five-minute-cashew-sauce

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JUNE '19 - Daily On Line Edition

DAILY SMILE:

New iPhone 

Submitted by Gegg Smith 

My daughter wants the new iPhone for her birthday. 

I told her she will if she gets good grades, does her chores and follows the house rules. 

Otherwise, she will get a cheaper phone because... 

It’s my way or the Huawei...

EASY BEEF AND BROCCOLI RECIPE

The BEST and EASIEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out!

INGREDIENTS:

• • 2/3 cup reduced sodium soy sauce
• • 1/2 cup chicken stock
• • 1/4 cup honey
• • 2 tablespoons rice wine vinegar
• • 2 tablespoons brown sugar, packed
• • 3 cloves garlic, minced
• • 1 tablespoon sesame oil
• • 1 tablespoon cornstarch
• • 1 teaspoon Sriracha, or more, to taste
• • 1 teaspoon ground ginger
• • 1/4 teaspoon red pepper flakes
• • 1 tablespoon olive oil
• • 1 pound flank steak, thinly sliced across the grain
• • 1 head broccoli, cut into florets

DIRECTIONS:

1. In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
3. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
4. Serve immediately.

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JUNE '19 - Daily On Line Edition

Slow-Cooker Corned Beef and Cabbage Recipe

Notice: To prevent overcooking and overflowing, your slow cooker should be at least halfway but no more than two-thirds full when you start cooking. Need even more time than a recipe allows? Chilling the crock and ingredients buys 1 to 1 1/2 more hours of cooking time.Don’t peek (too often), every time you open the lid it increases cooking time by about 15 minutes.

• 2 celery stalks, cut into 3-inch pieces
• 3 carrots, cut into 3-inch pieces
• 1 small yellow onion, cut into 1-inch wedges (root end left intact)
• 1/2 pound small potatoes, halved if large
• 6 sprigs thyme
• 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
• 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
• Grainy mustard, for serving

In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

DAILY SMILE:

FLOOD OF REQUESTS

If anyone needs an ark, I happen to Noah guy.

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JUNE '19 - Daily On Line Edition

DAILY SMILE:

Putting Out a Fire...by Fire

During an ecumenical assembly, a secretary rushed in shouting, “The building is on fire!” 

The Methodists prayed in a corner. 

The Baptists wondered where they could find water. 

The Quakers quietly praised God for the blessings that fire brings. 

The Lutherans posted a notice on the door announcing the fire was evil. 

The Roman Catholics passed the plate to cover the cost of the damage. 

The Jews posted symbols on the door in hopes the fire would pass. 

The Congregationalists shouted, “Every man for himself!” 

The Fundamentalists proclaimed, “It’s the vengeance of God!” 

The Episcopalians formed a procession and protested. 

The Christian Scientists denied that there was a fire. 

The Presbyterians appointed a chairperson to form a committee to look into the matter and submit a written report. 

The secretary grabbed the fire extinguisher and put the fire out. 

From "The Book of Church Jokes," published by Barbour Publishing, Inc., Uhrichsville, Ohio. Copyright 2009.

ITALIAN MEAT LOAF

Parmesan cheese, Italian Seasoning and tomato sauce add Italian flavor to homemade meat loaf. Serve with pasta tossed with butter or olive oil and Parmesan cheese.

 8 Servings

• INGREDIENTS:
• • 2 pounds ground beef
• • 1/2 cup plain bread crumbs
• • 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
• • 1 egg
• • 4 teaspoons Italian Seasoning, divided
• • 1 teaspoon Onion Powder
• • 1/2 teaspoon Garlic Powder
• • 1/2 teaspoon Black Pepper, Ground
• • 1/2 teaspoon salt
• • 1 can (8 ounces) tomato sauce
• Substitution: 1 teaspoon of Garlic Salt in place of Garlic Powder and Salt..

PREPARATION:

1. Preheat oven to 350°F. Mix ground beef, bread crumbs, 1/4 cup of the Parmesan cheese, egg, 2 teaspoons of the Italian seasoning and remaining seasonings in large bowl.

2. Shape into a loaf on shallow baking pan. Mix tomato sauce and remaining 2 teaspoons Italian seasoning. Pour over top.

3. Bake 55 to 60 minutes or until meat loaf is cooked through. Sprinkle with remaining 1 tablespoon Parmesan cheese. Let stand 5 minutes before serving.

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JUNE '19 - Daily On Line Edition

DAILY SMILE:

Button Up

A man lost two buttons from his shirt and put them in his pants pocket. But the pocket had a hole, so the buttons fell into his shoe. Unfortunately, the shoe sole also had a hole, so he lost the buttons. As pockets with holes, holes without buttons, and shoe soles with holes are useless, the man ripped the buttonholes out of his shirt and the pocked from his pants and tossed them in the trash along with the soles of his shoes. 

A police officer who was observing the man asked him for some identification. 

The man gave the officer a document that showed he was an ordained minister of the gospel. 

When the officer began to escort him to a mental institution, the minister protested violently, asking why he was receiving such unjust treatment. “Look, we both know it’s the best place for you now,” the officer replied. “Anyone claiming to be a preacher who doesn’t save souls or wear holy clothes has probably lost his buttons.” 

From "The Book of Church Jokes," published by Barbour Publishing, Inc., Uhrichsville, Ohio. Copyright 2009

Slow Cooker Honey BBQ Drumsticks

ONLY 3 simple ingredients to create this delicious meal! It is so simple yet tastes like you have been working in the kitchen all day long!

SERVES: 8 DRUMSTICKS

Ingredient:

• 8 drumsticks, skin removed if desired

• 1 (18 oz.) bottle of your favorite BBQ sauce, I love Sweet Baby Ray's

• ¼ cup honey

Instructions:

Spray slow cooker with cooking spray.

Place drumsticks inside. Evenly distribute them as best as possible.

In a medium bowl, combine BBQ sauce and honey. Pour evenly over drumsticks.

Cover and cook on LOW for 6-8 hours or until done.

from https://www.chef-in-training.com/slow-cooker-honey-bbq-drumsticks/

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JUNE '19 - Daily On Line Edition

DAILY SMILE: 

Three Policemen at the Pearly Gates

Three police officers were standing in line at the Pearly Gates. Saint Peter asked the first officer, “What did you do with your life?” 

“I was a police officer,” he responded. 

“What kind of police officer?” 

Saint Peter asked. “I was a vice officer. I kept drugs off the streets and out of the hands of kids.” 

“Welcome to heaven. You may end the gates.” He asked the second man what he did as a police officer. 

“I was a traffic officer,” said the man. “I kept the roads and highways safe.” 

“Welcome to heaven. You may enter the gates.” He asked the third man what he did as a police officer. 

“I was a military policeman, sir,” replied the man. 

“Wonderful! I’ve been waiting for you all day!” replied Saint Peter. “I need to take a break! Watch the gate, will you?”

From "The Book of Church Jokes," published by Barbour Publishing, Inc., Uhrichsville, Ohio. Copyright 2009.

Roasted Root Veggie Power Hour

• 2 cups peeled butternut squash cut into 1-inch chunks (about of a medium squash)• 1 cup peeled carrot cut into 1-inch chunks (about 2 medium carrots)• 1 cup peeled parsnip cut into 1-inch chunks (about 1 medium parsnip)• 1 cup peeled beets cut into 1-inch chunks (1 to 2 beets)• 1 tbsp. extra-virgin olive oil
tsp. each salt and black pepper

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

2. Place veggies in a large bowl. Drizzle with oil, and sprinkle with salt and pepper. Gently toss to coat.
3. Evenly distribute mixture on the baking sheets. Bake for 15 minutes.
4. Flip veggies. Bake until softened and browned, 18 to 20 minutes.

Nutritional Information: 1/4th of recipe (about 1 cup): 128 calories, 3.5g total fat (0.5g sat fat), 144mg sodium, 23.5g carbs, 6g fiber, 8.5g sugars, 2g protein

Active time: 20 minutes
Total time: 55 minutes

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