Irish Potato Candy – Recipe of the Month

This month’s recipe comes from MSAA Staffer, Emily O.

Growing up, I spent most of my time after school at my grandparents’ house until one of my parents would be done with work.  One of my favorite traditions from this time of year was helping my grandmother make her own homemade Irish Potato Candy as a St. Patrick’s Day treat.  My mother loved Irish Potato Candy and, though we made the candy every year, my grandmother and I loved making it as a surprise for my mother.  Years later, I still make the candy as a way of honoring both my mother and grandmother.  Enjoy!

Ingredients:

  • 4 oz. regular cream cheese, softened
  • ¼ cup butter, softened
  • 16 oz. confectioners’ sugar
  • 2 cups flaked coconut
  • 1 tsp. vanilla extract
  • Ground cinnamon

Directions:

  1. In a large bowl, cream together the cream cheese and butter.
  2. Add in the vanilla.
  3. Add in confectioners’ sugar a bit at a time until the mixture forms a ball.
  4. Stir in the coconut flakes with a (sturdy!) spoon.
  5. Spread ground cinnamon in a shallow dish or on a plate. You may need to repeat this process a few times depending on how coated you like your potatoes.
  6. Cover a cookie sheet with parchment paper or wax paper.
  7. Grab a small piece of the cream cheese and coconut mixture and roll in your hands to form a small ball (I usually make mine about the size of a quarter) and roll the ball in the ground cinnamon until the ball is coated.
  8. Place the balls on the cookie sheet and let them chill for about an hour or so, until they are firmer.

*We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff and friends either from their own family recipe collection or based on recipes we think you might enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.

Share

Vanilla Wafer Banana Pudding

When I was a little girl, my mom use to make this simple and easy dessert for me and I can still close my eyes and envision what it looked like in the mason jars on the refrigerator shelf.  The great thing about this recipe is that it is no bake. You simply whip together a few ingredients and let them chill in the fridge until you are ready to eat. Be sure to cover it when in refrigerator to avoid the wafers from getting soggy.  Here’s my recipe.

Ingredients

  • 1 large package of instant vanilla pudding
  • 2 1/2 cups of milk
  • 1 can of sweetened condensed milk, 14 oz
  • 1 container of cool whip, 16 oz
  • 4 bananas cut into pieces
  • Vanilla Wafers

Instructions

In a large mixing bowl, mix milk and instant pudding mix. Add condensed milk and blend well. Fold in half of the cool whip and alternate pudding, bananas, and vanilla wafers.  Serve in a large pie plate or individual containers.  Top with remaining cool whip and add bananas and vanilla wafers on top.

Refrigerate for 1 hour before serving.

“We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff either from their own family recipe collection or based on recipes we think our audience would enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.”

 

Share

Crock Pot Taco Soup

This recipe is one of the easiest soup recipes you’ll ever make in a crock pot.  It is a crowd-pleaser and is wonderful left over too.  On a cold winters day this will surely warm you right up.

Ingredients

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 1 (15.25 oz.) can of corn, drained
  • 2 (14 oz.) cans chicken broth
  • 1 (1 oz.) packet taco seasoning
  • 1 Tablespoon cornstarch + 2 Tablespoons water
  • 1/2 pound lean ground beef (if you prefer to go meatless you do not have to add ground beef)

Instructions

  1. Add all beans, tomatoes, corn, chicken broth and taco seasoning to a large crock pot. Stir to combine. Cook on low heat for 4 hours.
  2. Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. This will help thicken the soup.
  3. Brown the ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to crock pot and stir together.
  4. Serve soup warm with shredded cheese, tortilla strips and sour cream.

“We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff either from their own family recipe collection or based on recipes we think our audience would enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.”

Share

Eggnog French Toast

MS Conversations Recipe of the MonthEggnog French Toast makes for the perfect holiday breakfast.  Not only does it taste fantastic but, just like other French Toast recipes, it is easy to make. It only requires 5 ingredients! Simple and easy recipes are just what I like making during a busy holiday season!

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: About 12 slices

Ingredients

  • 1 1/2 cups eggnog
  • 5 large eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp rum extract
  • 12 slices Texas toast (or other white bread like challah or french bread)

Directions

  1. Preheat an electric griddle to 350 degrees.
  2. In a mixing bowl whisk together eggnog, eggs, nutmeg and rum extract until very well blended.
  3. Pour mixture into an 11 by 7-inch baking dish and dip bread into mixture, then rotate and coat opposite side.
  4. Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden.
  5. Serve warm with syrup, butter  and whipped cream.

 

“We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff either from their own family recipe collection or based on recipes we think our audience would enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.”

 

Share

New Recipe of the Month – Gram West’s Pumpkin Pie

MS Conversations Recipe of the MonthToday’s recipe is from our dear friend, Lynn, in South Jersey…Lynn writes:

At Thanksgiving, more than any other time of year, I’m reminded of my Grandmother (“Gram”) who passed away from a neurological condition in 2010. Growing up in South Jersey, I only got to see Gram twice a year: once when she and my grandfather came to visit us in NJ, and then again when we visited them for Thanksgiving. I always remember spending time with just her in the kitchen, making pumpkin pies to enjoy after our Thanksgiving meal. It was “our thing,” and we always loved watching our family fight over who got the biggest slice of pie. This time spent with my Gram is something that I will always treasure, and to this day, I honor this memory by making pumpkin pies for any winter family holiday, using the following recipe which she handed down to me.

– Lynn, in South Jersey

Gram West’s Pumpkin Pie
(Makes 2 pies.10 minutes to prepare, 70 minutes to cook.)

Ingredients:

  • 2 unbaked pie crusts (I use Pillsbury Pie Crusts)
  • 4 eggs, beaten
  • 1 can (29oz) pumpkin OR 3 3/4 cup freshly cooked and mashed pumpkin
  • 2 cups firmly packed light brown sugar
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 heaping teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 12oz can evaporated milk
  • 12oz regular milk

Directions:

  1. Preheat oven to 425 degrees.
  2. Lay pie crusts in pie plates, and flute the edges if desired. Put each pie plate onto a small cookie sheet (this makes for easier insertion and retrieval from the oven when you bake them). Cover the edges of the crust with a pie crust shield. If you don’t have one, you can use aluminum foil. This will help keep the crust edges from burning.
  3. In a large bowl, combine the eggs and pumpkin.
  4. Blend in the brown sugar, flour, salt, and all of the spices. Mix well.
  5. Add the evaporated milk, then fill the can with regular milk and add that. Mix well (be careful, it splatters easily).
  6. Pour the pumpkin mixture into the pie crusts.
  7. Bake at 425 for 25 minutes.
  8. Reduce heat to 350 degrees and continue baking for 40-45 minutes, until a knife inserted near the center comes clean. (Depending on your oven, you may need to bake longer.)
  9. Cool the pies. Once cool, store in refrigerator.

*We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff and friends either from their own family recipe collection or based on recipes we think you might enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.

Share

Recipe of the Month-Broccoli and Stuffing Casserole

MS Conversations Recipe of the Month

So, it looks like we’re now in full swing of the fall season everyone! And with the holidays quickly approaching it’s that time of year for some tasty food concoctions. Below is a recipe that is sure to fill a hearty appetite and make them ask for seconds. Enjoy!

Ingredients:

2 pounds fresh broccoli florets
2 eggs, beaten
1 onion, chopped (optional)
1 (10.75 ounce) can condensed cream of mushroom soup (or you can use cream of broccoli/cream of celery soup)
½ cup mayonnaise
10 ounces dry bread stuffing mix
½ cup butter, melted
1 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 350 degrees. Lightly grease a 9×13 dish.
  2. Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
  3. In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
  4. Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
  5. Bake at 350 degrees for 30 minutes. Serves 12 people.

Happy Eating!

*We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff and friends either from their own family recipe collection or based on recipes we think you might enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.

Share

Hazelnut English Toffee Bars

happy-halloweenHappy Halloween!  While handing out candy to the kids in your neighborhood, enjoy this treat for yourself!  This easy-to-make recipe is courtesy of MSAA’s President & CEO, Gina Murdoch.

Makes approximately 24 bars

Preheat oven to 350°

Crust:

2 cups flour
1 cup softened butter (not melted)
½ cup powdered sugar
1 tbs. vanilla

Toffee Sauce:

1 cup dark brown sugar
¼ cup Frangelica (optional)
¾ cup butter
2 tbs. vanilla

Toppings:

1 ¼ cup butterscotch chips
½ Skor toffee chips
1 ¼ cup chopped and roasted hazelnuts

Directions:

  • Spray 13” x 9” pan with Pam. Make sure pan has high sides
  • Chop hazelnuts and put in oven while preheating
  • Mix all ingredients until dough is formed
  • Use Saran Wrap to press dough into pan evenly and smooth is out
  • Take out hazelnuts
  • Cook dough for 23 minutes (dough will still be light in color)
  • Combine all toppings ingredients in saucepan and bring to a boil
  • Set oven to 400
  • Pour toffee sauce over dough
  • Put toppings on in this order. Sprinkle over evenly
    1. Butterscotch chips
    2. Toffee chips
    3. Hazelnuts
  • Press toppings lightly into crust with spatula
  • Put pan back in over for 5 minutes at 400 degrees
  • Remove and let fully cool
  • Refrigerate when cool
  • Cut into bars

 

“We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff either from their own family recipe collection or based on recipes we think our audience would enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.”

 

 

Share

Warm Panzanella

MS Conversations Recipe of the MonthAutumn is almost here!  The air is getting cooler and the leaves are starting to fall.  When you go to the store, it seems that everything is apple or pumpkin spiced. Fall is a great time to make delicious dishes, savory sides and fruity desserts that will warm your heart and soul. Below is a recipe idea that is easy to make and is delicious to eat as a side dish or even a meal.

Ingredients:

Butter, for greasing and to dot the top
1/4 cup olive oil
2 cloves garlic, thinly sliced
2 peppers-any ones you like (the sweeter the better)
1 red onion, chopped
1 pint cherry tomatoes
Salt and pepper
8 eggs
1 pint cream or half-and-half
1 1/2 cups grated Parmesan cheese
1/4 cup fresh flat leaf parsley, chopped (you can also use dry herbs)
Small handful fresh basil leaves, torn or sliced  (you can also use dry herbs)
6 cups chopped or torn stale bread

Directions:

  1. Grease a casserole dish with some butter, set aside.
  2. Heat a large skillet over medium-high heat with the olive oil. Add the garlic, peppers, and onions together and then stir.
  3. Cook until tender, about 5 minutes.
  4. Add the tomatoes and season with salt and pepper.
  5. Remove from the heat and cool.
  6. Whisk together (in a separate bowl) the eggs, cream and half of the cheese, add parsley, basil and some more salt and pepper.
  7. Layer the bread and cooled vegetables in the casserole dish, it will mound up a bit. Pour the egg mixture over top of the casserole and top with the remaining cheese.
  8. Add a few dots of butter.
  9. Cover and chill overnight.To serve, bring the casserole to room temperature. Then bake at 375 degrees until cooked through. It will need to cook for about 1 hour. Serve warm.  Serves 6-8 people.
Share

New Recipe of the Month – Homemade Banana Bread

MS Conversations Recipe of the MonthDo you often think about trying a new recipe or like to watch the cooking channels?  MSAA is proud to announce the New Recipe of the Month!  Each month a new recipe will be shared with you to try and enjoy.

The first recipe I would like to share with you is my homemade Banana Bread.  I like simple-to-follow recipes, and this is definitely one of them. It takes about 10 minutes to prepare and one hour to bake.

Ingredients: 

½ cup vegetable oil
1 cup sugar
2 eggs, beaten
3 medium extra ripe bananas, finely mashed
2 cups wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
3 tablespoons milk
Chocolate chips or nuts optional.  Hand mix into batter

Directions:

  1. Cream together eggs, vegetable oil and sugar.
  2. Add mashed bananas.
  3. Combine well.
  4. Sift together wheat flour, baking soda, baking powder and salt. Add to creamed mixture.
  5. Add vanilla and milk.
  6. You can also add chocolate chips or nuts if you would like.
  7. Pour into greased and floured loaf pan.
  8. Bake at 350 degrees for 1 hour.

Happy Baking!

 

*We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff either from their own family recipe collection or based on recipes we think you might enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.

Share