Easy Garlic Cheese Biscuits
by RaDonnaRidner-Thurman
 Savory Servings
Jan 24, 2012 | 16222 views |  0 comments | 16 16 recommendations | email to a friend | print | permalink
Easy Garlic Cheese Biscuits
Easy Garlic Cheese Biscuits
slideshow
Prep time: 5-10 minutes
Bake time: 8-10 minutes

The shelves in my kitchen are overflowing with cookbooks. Some dating back into the 1950’s even. Even though I don’t always get to look through them as often as I would like, I can’t bear to get rid of even one of them. Last week I grabbed one of my favorites – determined to find something in it to make. It is the Betty Crocker Red Book Bridal Edition Cookbook. I received mine about 12 years ago right before I got married. I haven’t really had the time to go through it and make a lot of recipes but I was so excited to find a recipe for easy garlic cheese biscuits.

I love going to a certain restaurant just for the garlic cheese biscuits. Yes, the seafood is okay and it’s an all around decent meal but I just can’t get enough of those biscuits. I had no idea how this recipe would turn out and I just happened to have all of the ingredients on hand and about 20 minutes before dinner. They came together so easily and they were delicious. I thought they were close to the same as the restaurant ones but my dinner guests insisted they were identical if not better. If you love those biscuits, I encourage you to make this recipe and judge for yourself!

What you will need:
2 cups of Original Bisquick
2/3 cup of milk
½ cup shredded cheddar cheese
¼ cup of butter, melted
¼ teaspoon garlic powder

The Directions:
Preheat your oven to 450. Mix the Bisquick, milk, and cheese until a soft dough forms; mix it thoroughly until you get a soft dough. Using a spoon, drop them onto an ungreased cookie sheet. Bake them for about 8-10 minutes or until they are golden brown. Mix the butter and garlic powder and brush it on the warm biscuits before removing them from the cookie sheet.

The first time I made these, I was in a hurry and I misread the instructions and put ALL of the ingredients into the bowl and dropped them on the cookie sheet and baked them and served them and they were just as delicious. So if you are really pinched for time, that method works as well.


Roasted Root Vegetables
by RaDonnaRidner-Thurman
 Savory Servings
Jan 04, 2012 | 2482 views |  0 comments | 14 14 recommendations | email to a friend | print | permalink
Roasted Root Vegetables (with grilled chicken and brown rice)
Roasted Root Vegetables (with grilled chicken and brown rice)
slideshow
Total prep time: about 15 minutes
Total cook time: 45 minutes – 1 hour

Most New Year’s resolutions include eating healthier and losing weight. This is one of my favorite side dish recipes that is both healthy and takes advantage of the delicious vegetables in season during the fall and early winter seasons. It is one of my own creations and was born out of a need to come up with new and creative ways to prepare turnips! My parents live on a farm in Tennessee and my Dad has a garden year round. In fact, I came home today with a box FULL of fresh, purple top turnips. They are just beautiful. However – the flavor can vary greatly depending on how you cook them. I grew up eating them stewed with just a little sugar and I grew to love them. Yet I still am unable to convince my family to eat them that way. This recipe is unique in that it includes several root vegetables – and together their flavors blend and meld in a way that produces a very bold side dish. I love to serve this alongside a fresh chuck roast or with grilled chicken and brown rice. The dish has carrots, red onion, parsnips, and purple top turnips. Are parsnips new to you? They are a root vegetable that is related to the carrot, except they are much paler and taste sweeter. You prepare them just like carrots – remove the outer skin with a vegetable peeler and they are ready to go. Turnips are the same – using a sharp knife or vegetable peeler remove the outer skin (cut off and discard the root end). It is such a simple side dish that can cook while you prepare the rest of your meal.

Here is what you will need:

1 red onion cut into chunks
3-4 parsnips cut into 1 inch chunks
3-4 carrots cut into 1 inch chunks
3-4 small turnips cut into small chunks
2 teaspoons of dried thyme
2 tablespoons of extra virgin olive oil
Kosher salt to taste
Fresh cracked pepper to taste

The Instructions:
Preheat your oven to 400 degrees. Toss all of the ingredients in a large mixing bowl. Spread them out on a large baking sheet and roast them on the middle rack of the oven for about 45 minutes – 1 hour or until all of the vegetables are tender. Gently stir them with a spatula about every 15 minutes so that they are cooked evenly on all sides.  

Asian Chicken Noodle Soup
by RaDonnaRidner-Thurman
 Savory Servings
Jan 02, 2012 | 2134 views |  0 comments | 13 13 recommendations | email to a friend | print | permalink
Asian Chicken Noodle Soup
Asian Chicken Noodle Soup
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Total approximate time from start to finish: 35-40 minutes

It’s finally starting to feel like winter! And you know what that means – another SOUP RECIPE! If this is your first visit to my blog, I love a good soup recipe. I probably have enough recipes to make one every day the entire season of winter. All different cultures have some sort of soup recipe and it is so exciting to try to find new ones that are easy and delicious to make. I found this one in my food and wine quick from scratch recipes cookbook. I modified it just a bit for our family and I have been making it for 6-7 years now. It is definitely one of my favorite soup recipes. It is perfect on a cold night and just like most chicken soups – it is great when you have a cold. It has a kick of spice to it with the chili powder so you might want to adjust that to your personal tastes. One of my favorite things about this recipe is the bok choy. We live in Alabama – how often have you cooked with bok choy? Believe it or not, you can find it at most grocery stores like Wal-Mart, Kroger, etc. Just look in the produce section with the other cabbages, greens, etc. I just adore the various flavors that come together – from the Asian spices to the little zing of cilantro – it comes together to make a delicious pot of soup!

Here is what you will need:

1 tablespoon cooking oil (I use extra virgin olive oil)
1 tablespoon Asian sesame oil
1 onion, chopped
2 ribs of celery cut into ¼ inch slices
4 cloves of fresh garlic, smashed and minced
1, 1 inch piece of fresh ginger sliced very thin
2 tablespoons of chili powder
1/8 teaspoon of dried red pepper flakes
6 cups of low sodium chicken broth
1 cup of canned crushed tomatoes in thick broth
1 ½ pounds of boneless, skinless chicken breast (leave them whole) or boneless, skinless chicken thighs
3 tablespoons of Asian fish sauce
1 cup of cilantro leaves plus ¼ cup of chopped cilantro
1 ¾ teaspoons of salt
¾ pound of spaghetti
½ head of bok choy, cut crosswise into ¼ inch slices
¼ cup of lime juice (from about 2-3 limes)

The Instructions:

In a large pot, heat both oils over medium heat. Add the onion, celery, garlic, ginger, chili powder and red pepper flakes. Cook for about 5 minutes, stirring a few times.

Then add the broth, tomatoes, chicken, fish sauce, cilantro leaves, and the salt. Bring it to a simmer, cover it and reduce the heat to medium low. Simmer it covered for about 15 minutes, until the chicken is just done. Remove the chicken and let it cool. Cook the soup for about 15 minutes longer.

Meanwhile, cook the spaghetti in a large pot of salted, boiling water until it is just done (about 9 minutes). Drain the pasta and add it to the soup. Cut the chicken up into small, bite sized pieces and add it to the soup as well. Last, add the bok choy. Bring the soup back to a simmer and cook it until it is just done, about 2 minutes. Stir in the lime juice and chopped cilantro. I love to serve mine with a nice, crusty bread to soak up all of the spicy goodness in the broth.

A note about the ingredients:
You can find the Asian fish sauce and the Asian sesame oil on the Asian food aisle at Kroger, Winn Dixie and Food World. The fresh ginger is in the produce section, usually near the root vegetables in the refrigerated cases. You can find the bok choy near the other cabbages and lettuces. If you have rice noodles on hand, you can certainly substitute it for the spaghetti. It definitely gives it a more Asian flare.

Rudolph Reindeer Cupcakes
by RaDonnaRidner-Thurman
 Savory Servings
Dec 20, 2011 | 5279 views |  0 comments | 18 18 recommendations | email to a friend | print | permalink
Rudolph Reindeer Cupcakes
Rudolph Reindeer Cupcakes
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This is one of the cutest cupcake ideas I have found. I wish I could take credit for it but I just had some good luck with recreating it. I saw it in a magazine last year and I was able to find the picture online last week. It is not as difficult as it may appear – you can make your cupcakes from scratch or make it using a box mix. I had a little extra time so I made mine from scratch, I will post the recipe I used for the cupcakes (starlight yellow) and the frosting (chocolate butter cream) later this week. I am only posting the instructions for the décor, I wanted to go ahead and get this up in case anyone wanted to make these for Christmas. I made them for one of my son’s classes at school for today’s Christmas party and they LOVED them. The trick to keeping the “parts” on is peanut butter. It makes the perfect edible glue! And who doesn’t love peanut butter and chocolate together? I hope you have as much fun making yours as I did mine. They are almost too stinking cute to eat! Almost….


What you will need:
Cupcakes with chocolate icing (made from scratch or use a box mix and tub icing if you want)
Nilla wafers
Mini pretzel twists
White M&M’s (found in the bag of coconut M&Ms)
Red skittles
Peanut butter
1 tube of black gel icing

The Instructions:
Make the cupcakes and frost them with chocolate icing. It is easier to work on one "part" and put it on all of the cupcakes at one time. I started with the “faces” and put peanut butter on the back of a nilla wafer and placed it on the bottom middle part of the cupcake. Next, lightly spread peanut butter on the back of the pretzel that will come in contact with the cupcake and press them lightly into the cupcake for the antlers. For the eyes, put a small dab of peanut butter on the back of two M&Ms and place them just above the nilla wafer centered on top of the pretzels. Put a little peanut butter on the back of a red skittle (you can also use red M&M’s or brown M&M’s for regular reindeer) and place it in the center of the nilla wafer. Last, take the tube of black gel icing and put a tiny dot in the center of each M&M.

Don’t be sad if a little bit of the peanut butter is visible on the various “parts,” I thought mine looked a little smudgy. But, I was told by several very honest friends that it was not noticeable until I pointed it out. Besides, it adds to the character of these sweet little treats!

 

Ava's Pumpkin Cake with Homemade Cream Cheese Icing
by RaDonnaRidner-Thurman
 Savory Servings
Dec 16, 2011 | 3473 views |  0 comments | 15 15 recommendations | email to a friend | print | permalink
Ava's Pumpkin Cake with Homemade Cream Cheese Icing
Ava's Pumpkin Cake with Homemade Cream Cheese Icing
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This recipe is one of the most special recipes that I own. It belonged to my husband’s maternal Grandmother, Ava Wilson. She was an amazing woman and I had the privilege to know and love her for several years before we lost her suddenly to a stroke. Every year in November, she would make a very special pumpkin cake for my husband for his birthday. I think she had perfected the recipe over the years. One year (5 years ago), we weren’t able to make it to Tennessee to celebrate his birthday. So I called her to get her famous recipe and try to make the cake myself. I will never forget that phone call, I still laugh when I think about it. Her measurements were very general – “a little of this,” “maybe a cup of that or more if you need it.”  She was so happy that I had called to get the recipe and asked me if she could pass me the torch so that I could continue the tradition of making him a pumpkin cake for his birthday. Of course I happily accepted and I have been making it every year since. I hope we can keep this special recipe in our family for generations to come.

I will warn you – it is a bit labor intensive but it is absolutely well worth the time and energy you put into it. Fresh pumpkin works best but you can substitute canned pumpkin if you must. Every year I send my sweet husband to work with his pumpkin cake to share with his co-workers. They cut the first piece around 8:30 and by 10:30 there is none left. It is very moist and delectable with hints of fall spices. Top it off with the cream cheese icing and it is pure heaven.

MOM’s Pumpkin Cake Recipe
Ava Wilson

Ingredients:
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups pumpkin puree or cooked mashed pumpkin

Directions:
Preheat the oven to 350. Grease and lightly flour two 9 inch rounds (or a 9 x 13 pan).

Sift flour, baking soda, cinnamon, ginger, baking powder and salt in a mixing bowl and stir to combine. In a separate bowl, combine sugar and vegetable oil. Using a mixer, beat in the eggs one at a time until thoroughly combined. With your mixer on low speed, slowly add the flour mixture and beat well. Stir in the pumpkin (if using fresh cooked pumpkin, make sure you have gotten most of the moisture out with a cheese cloth or strainer).

Pour the batter into your prepared pan(s). Bake it on the center rack of your oven for about 35-45 minutes, depending on your oven. Let cakes cool in the pan for about 20 minutes before removing them from the pan. They need to cool an additional hour before you frost them if at all possible.

Place one layer on the cake plate and apply a liberal amount of cream cheese frosting. Trim the top of the second cake if needed so that it will lay evenly on top of the first layer. Gently place the second cake onto the first layer and frost the entire cake liberally with remaining cream cheese icing (there may be some leftover frosting, you want to use enough to cover the cake and any gaps).
    

Cream Cheese Icing:

1 stick of real, unsalted butter, softened (1/2 cup)
2 packages of cream cheese (8 oz each), softened
2 pounds of powdered sugar
2 teaspoons of vanilla extract.

Using a mixer, blend the butter, cream cheese and vanilla until smooth and creamy. Slowly add all of the powdered sugar until the frosting is a nice, spreadable consistency. You can store the leftover in the fridge – it is yummy with fresh strawberries.

**If you are frosting a 9x13 cake, you can halve the cream cheese recipe.

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Anniston man with crazy hats had big heart
by Patrick McCreless
pmccreless@annistonstar.com
Jun 19, 2013 | 969 views |  0 comments | 17 17 recommendations | email to a friend | print
Darrel "Sonny" Clayton was known in the community for his profession as a clown. Clayton had hundreds of hats which were on display at his memorial service.  Photo by Courtney Davies
Darrel "Sonny" Clayton was known in the community for his profession as a clown. Clayton had hundreds of hats which were on display at his memorial service. Photo by Courtney Davies
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Sonny Clayton never met a hat he didn't like or a stranger he couldn't make a friend. A self-proclaimed clown, the Anniston native always had a balloon animal for a crying child or a big smile and helping hand for anyone in trouble. He was a kind of local celebrity and though people might not have known his name, his wacky hats and friendly attitude were unforgettable. Clayton died early Tuesday morning at his sister's home in Anniston. He was 60. A memorial service for Clayton was held Wednesday at Church on the Rock in Anniston. For decades, Clayton entertained children in full clown makeup at birthday parties, church events and parades. Only poor health forced him to give up his full clowning activities about three years ago, said Diane Tant, Clayton's sister. But even when he was not in clown costume or even at a special event, he would routinely go out of his way to brighten a child's day, Tant said. "He'd keep a bag of balloons in his vest pocket," Tant said. "If he'd see a child in Wal-Mart who was upset, he'd make a balloon for them." Clayton had vast balloon-making skills, able to create swords, poodles and even flowers. "He used to come down to our children's church and make balloon animals when we did fundraisers to bring people in," said Darlene Wood, secretary for Church on the Rock. "He knew all the children's names and they weren't afraid to approach him ... he didn't look like a grown up." Even when not in clown costume, Clayton looked amusing, which was just the way he liked it. Tant said the colorful hats Clayton wore were just another way for him to brighten people's lives. "He was always trying to make someone happy," Tant said. "He would say, 'if I can just make one person laugh a day, that's my goal.'" He almost never failed to wear a large, gaudy hat in public. Almost a hundred of the hats were displayed on four large tables at his memorial service. Hats of every shape and size were there, some that resembled large hot dogs and chickens to others that were patriotic red, white and blue. Beyond the hats, Clayton for years would go to local hospitals around Christmas to deliver candy canes to the medical staff there. "He thought all the doctors at the hospital did not get enough recognition," Tant said. Dr. Michael Kline, a urologist in Anniston who had known Clayton for 10 years, said Clayton never failed to be friendly. "He always had a smile on his face," Kline said. "And even though he might have had different types of medical problems, he never let it get him down." Curtis Kirk of Jacksonville, who grew up with Clayton, said the man's friendly, kind nature never wavered. "He never had a bad word to say about anybody and never hurt anybody or anything," Kirk said. Teresa Hayes of Wellington, who was also a friend of Clayton's, said he always tried to help other people whenever possible. "He was very unconventional in the way he looked, but he was the most kind-hearted person," Hayes said. Tant said Clayton was just a people person who talked to everyone he met. "He never met a stranger," she said. Staff writer Patrick McCreless: 256-235-3561. On Twitter @PMcCreless_Star.
American Medical Association recognizes obesity as a disease
by Patrick McCreless
pmccreless@annistonstar.com
Jun 19, 2013 | 616 views |  0 comments | 21 21 recommendations | email to a friend | print
As a nurse practitioner at the Oxford Adult Care and Weight Loss Center, Kanina Crosen sees Alabama's obesity problem firsthand. To her, obesity is more than a condition that 30 percent of adult Alabamians live with every day, according to Centers for Disease Control and Prevention. It is a disease. The American Medical Association, the largest physician group in the country, agrees, and officially recognized obesity as a disease Monday during its annual meeting in Chicago. But while the organization has no legal authority to dictate how obesity should be treated, some local health experts say the decision could spur physicians to more aggressively attack the problem and encourage insurers to offer more coverage for treatments and prevention. "I honestly do think it's a disease," Crosen said. "We try every possible angle to prevent it, the same way we might treat someone who has high blood pressure ... it's a problem we're trying to prevent." The AMA, specifically its house of delegates, voted to categorize obesity as a disease during its annual meeting in Chicago Monday. The decision went against the conclusions of the association's Council on Science and Public Health, which studied the issue the past year. The council determined obesity was not a disease since the body mass index, the measure used to define obesity, is overly simplistic. Statistics from the CDC show that obesity is a growing epidemic, with more than one-third of American adults being categorized as obese. About 17 percent of U.S. children are obese, the statistics show. The situation is particularly dire for Alabama, which is among the three states with the highest rates of obesity for adults. Obesity can lead to a variety of conditions, from diabetes to high blood pressure and cardiovascular disease. Dr. Lewis Doggett of Anniston Pediatrics, who focuses on childhood obesity and is working to create a childhood obesity clinic for the area, said obesity has been treated like a disease for some time. "I think whether they call it that or not, we certainly treat it like it's a disease," Doggett said. "It's got obvious medical morbidity attached to it and there's definitely prevention efforts with it." Doggett said he hoped AMA's decision will lead to more intervention and prevention of obesity among the medical community. At Anniston Pediatrics, Doggett tells parents to feed their children five servings of fruits and vegetables a day, cut out sweets and sugary beverages and encourage them to engage in one hour of activity each day. Crosen said she hoped the disease designation will encourage insurers to cover more treatments for obesity. "I hope insurance will cover more things like appetite suppressants, weight loss treatment and even gym memberships," Crosen said. Crosen said prevention of obesity is the key to dealing with a host of other diseases that many Americans have, such as diabetes. "You've got to start at the root of the problem," Crosen said. Dr. Jeff Terry, chairman of the Alabama delegation to the AMA and past president of the Medical Association of the State of Alabama, said he was not sure what, if any, effect AMA's decision will have on the medical community. "We want to acknowledge that obesity is a terrible problem affecting over 30 percent of our population, however, the council felt it did not meet the true definition of disease," Terry said. "This does not affect how we take care of obesity ... it is not important as far as how physicians take care of the patient." Don Williamson, Alabama’s state health officer, who attended the AMA meeting, said he had mixed feelings about the decision. "If it encourages insurance companies to cover preventive care, that's a positive development," Williamson said. However, he added that the disease label could encourage some people to take less responsibility for their own fitness. Dr. Timothy Garvey, chairman of the department of nutrition sciences at the University of Alabama at Birmingham, said he considered obesity to be a disease with genetic, behavioral and environmental causes. "I very enthusiastically welcome this decision," Garvey said. Garvey said the AMA decision could accelerate changes in society's understanding about obesity, and he hopes it will improve coverage offered by insurers. Garvey said insurers will cover bariatric surgery, a procedure involving the removal of a portion of the stomach to treat obesity, but not many lifestyle interventions like weight-loss programs. "We need to use all the weapons we have to treat this disease and it would help if insurers help cover prevention," Garvey said. Staff writer Patrick McCreless: 256-235-3561. On Twitter @PMcCreless_Star. Capitol and statewide reporter Tim Lockette contributed to this report.
A group of students listen as instructor Jeffrey Nichols talks to them about how to properly set up a camera at the Longleaf Studios in Jacksonville. Photo by Trent Penny.
A group of students listen as instructor Jeffrey Nichols talks to them about how to properly set up a camera at the Longleaf Studios in Jacksonville. Photo by Trent Penny.
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Film students learn the business of storytelling
by Laura Gaddy
lbjohnson@annistonstar.com
Jun 19, 2013 | 413 views |  0 comments | 19 19 recommendations | email to a friend | print
A group of students listen as instructor Jeffrey Nichols talks to them about how to properly set up a camera at the Longleaf Studios in Jacksonville. Photo by Trent Penny.
A group of students listen as instructor Jeffrey Nichols talks to them about how to properly set up a camera at the Longleaf Studios in Jacksonville. Photo by Trent Penny.
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JACKSONVILLE — On the floor of a converted warehouse Wednesday, Jana Tolliver steadied a light on a long, metal pole so it shone on an expanse of green-painted plywood. Also pointing at the green walls and floor were about a dozen other lights and one camera, waiting for action. Tolliver, 24, was one of a dozen teens and young adults in the warehouse to learn the basics of film production in a week-long camp hosted by the Northeast Alabama Film Initiative, a nonprofit established by Jacksonville State University to train a workforce to staff a local film industry. It’s hoped the effort will help attract filmmakers to take advantage of a 2009 tax-incentives law aimed at movie and television projects. For Tolliver, who hopes to become an animator, the camp is a chance to get her hands on movie-making equipment and learn how to tell stories through film. “I’m building an extra skill that might help me get a job related to what I want to do,” she said. The converted warehouse is the home of Longleaf Studios, the initiative’s facility in western Jacksonville. The green-painted plywood, according to program director Pete Conroy, is the largest green screen in an Alabama studio. Actors are filmed performing in front of the screen, and producers later replace the images of the green surfaces with other images so the actors can be made to appear anywhere in the finished film. Conroy said he hopes the program encourages some of the students to consider enrolling in film classes at Jacksonville State University being taught by Jeffrey Nichols, an artist in residence there. Nichols and Louisiana native Chuck Bush were leading the instruction at the camp on Wednesday. “This is round one,” said Bush, who broke into the entertainment industry as an actor in the 1985 film “Fandango.” “I teach them whatever they need to know.” On Wednesday, the students learned the basic framework of visual storytelling. Earlier in the week, they learned to use digital video cameras and how to set up studio lighting. By the week’s end they’ll have produced short films with help from the instructors. “It gives students a big heads up,” said one participant, 32-year-old Jonathan Garland, who has worked behind the scenes at WJXS-TV 24. “It amazes me that it’s in Jacksonville.” The Northeast Alabama Entertainment Initiative is being supported with state tax money routed through JSU. The 2014 Education Trust Fund budget includes $226,194 for the program, down from $426,194 in 2013. The cost for each student to attend this week’s film camp was $650, $300 of which is paid by the initiative, leaving the students to pay $350. The funding is intended to help the local economy cash in on the 2009 tax incentives bill, modeled on a Louisiana law that has grown a film industry in that state. According to the Motion Picture Association of America, 8,655 people have jobs directly related to the film industry in Louisiana, 3,400 of them in production-related work. The state has provided filming locations for movies including the 2013 releases “Now You See Me,” “This Is the End” and “Snitch.” In Alabama, 3,529 people work in the industry, according to the MPAA, 540 of them in production jobs. While some of the students in Jacksonville this week, including Tolliver, said they were drawn to filmmaking as a form of creative expression, the focus at Longleaf this week has been on the basic skills for workers behind the scenes. “It’s called show business, not show art,” Bush told a reporter Wednesday. Staff writer Laura Gaddy: 256-235-3544. On Twitter @LJohnson_Star.
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