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Author Archives: Rosie's Kitchen

Tomato-Peach-Mint Bruschetta

The devastating fires just 75 miles from here make thinking about recipes seem so insignificant. Yet we still fuel body and soul as we continue on. End-of-summer golden tomatoes and peaches make this classic tomato-topped toast called Bruschetta. (Pronounced “broos KET tah”). I like mint instead of basil in this twist on the traditional tomato… Read more

Posted in Appetizers & Snacks, Rosie's Kitchen, Salads and Dressings | 4 Responses

Banana Avocado Muffins

Avocado Banana Muffins Makes 12 muffins 1 medium-large very ripe avocado (just over 1/2 cup mashed) 3 very ripe bananas (about 1 cup mashed) 1/2 cup sugar 2 large eggs 2 tablespoons canola oil 1 teaspoon vanilla 2-1/2 cups all-purpose flour or substitute 1 cup whole wheat for 1-1/4 cups of the all-purpose flour  1-1/2 teaspoons baking… Read more

Posted in Breads, Rosie's Kitchen | Tagged | 6 Responses

Really Good Low-fat Raisin Oatmeal Cookie Bars

Life is good with a raisin oatmeal cookie! These are wonderful after-school snack or take-along cookies made even better because they are very low in fat and sugar. A little yogurt and oil substitute for butter, and there’s not too much brown sugar. Nutritionals clock in at about half the fat and calories of most… Read more

Posted in Desserts, Rosie's Kitchen | 2 Responses

Golden Fruit Salsa-Chutney

Fruit salsa, chutney – or can it be a sundae topping?  Take your pick! It’s ‘golden’ any way you serve it. Sweet-tangy golden raisins and summer fruits – peaches, nectarines, strawberries, apricots, and a zing of crystallized ginger. I created this fresh fruit salsa as a Sun-Maid ice cream sundae topping or fruit salad.  I… Read more

Posted in Desserts, Entrees, Rosie's Kitchen | 4 Responses

English Muffin Bread – perfect for Summer

Microwave English Muffin Bread Makes 1 loaf, about 16-20 slices. Recipe can be doubled. Bake one pan at a time. Adapted from Fleischmann’s Yeast recipe, shared by Wolf Appliance Butter and cornmeal for pan 2-3/4 cups all-purpose, unbleached, or part whole wheat flour (see variations below) 1  package yeast (.25 oz.), undissolved 1-1/2 teaspoons sugar… Read more

Posted in Breads, Rosie's Kitchen | 8 Responses

Dried Fruit & Nut Crisps

Bake your own crackers! As simple as slice ‘n bake cookies but more wholesome. Packed with dried apricots, raisins, pistachios, sunflower and pumpkin seeds, and no added fat, these crackers are as easy as baking a quick bread then slicing and toasting.   For the recipe, jump on over to RaisinYourNutrition for step-by-step instructions. Let me know how your  home-baked crackers… Read more

Posted in Appetizers & Snacks, Breads, Rosie's Kitchen | 7 Responses

Irish Raisin Soda Bread with Orange Zest

I’m lucky St. Patrick’s Day inspired a loaf of Raisin Irish Soda Bread in my kitchen. All week I’ve enjoyed it sliced and spread with Irish butter. Want a bite? You can have a loaf ready in an hour, so get started! Visit RaisinYourNutrition for step-by-step to making this super easy wholesome bread. I think you’ll feel happy… Read more

Posted in Breads, Rosie's Kitchen | 16 Responses

Sweet Heart Cocoa Coconut Torte

Have your cake and no sugar too! No added sugar and no gluten, but plenty of flavor! Cocoa Coconut Torte is sweetened with raisin and date puree like my Raisin-Date Apple Muffins. The cake is rich and sweet, similar to a flourless chocolate torte. Ground almonds replace flour for a little extra fiber and protein. So you really can have your cake… Read more

Posted in Desserts, Rosie's Kitchen | 2 Responses

No-Added-Sugar Raisin Date Apple Muffins

Muffins are ‘sweet’ for breakfast or snack. These fruit-sweetened muffins have no added sugar, thanks to raisins and dates blended into a puree, plus no added fat!  The dried fruit puree plus diced apples add enough moisture to replace butter or oil, yet retain a light cake-y crumb perfect for a muffin. I created these muffins for a Sun-Maid school… Read more

Posted in Breads, Rosie's Kitchen | 5 Responses

The ‘Perfect’ Snack Bar

Perfect Snack Bar Adapted from Almond Board of California Makes about 30  3 x 1.5-inch bars 1-1/2 cups (7 oz)    whole California Almonds 1 cup (4.25 oz.)       raw pumpkin seeds* 3/4 cup (3 oz.)       sliced California Almonds 2/3 cup (2.25 oz)   old-fashioned oats 1-1/4 cups (2 oz.)… Read more

Posted in Appetizers & Snacks, Rosie's Kitchen | 8 Responses
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