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  #31 (permalink)  
Old 08-28-2004, 01:50 PM
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Here's something on the Thanksgiving topic

found at: http://www.holdthetoast.com/archive/031121.html

DeCarbing Thanksgiving Dinner

Last issue we talked about having an Indulgence Day on Thanksgiving, and eating the traditional high carb foods of the holiday, without completely blowing our low carb way of life. However, many of us have reached a point where we don't care to eat a lot of concentrated carbs, even for a holiday. So this issue, let's talk about how to have a fabulous Thanksgiving feast, while keeping the carbs to a minimum.

Notice the phrase, "keeping the carbs to a minimum." I'm not going to pretend that even a decarbed Thanksgiving feast is going to be a strictly low carb meal. Nor should it be, to my way of thinking - it is, after all, a celebratory feast. But we can keep the carbs as low as is consistent with a satisfyingly traditional Thanksgiving dinner - and this is a fine thing to do.

Here, then, in no particular order, are some ideas for decarbing your Thanksgiving feast.

* All but the newest of low carb dieters are aware, I am sure, of the trick of using pureed cauliflower in place of mashed potatoes. This is very simple to do: You simply steam or microwave cauliflower until it's tender, drain it well, and then put it through a blender or food processor. Add butter, salt, pepper, and - if you want to make it really top-drawer - a little cream cheese - and you'll have what we call "fauxtatoes."

I am not exaggerating when I tell you that I have had dinner guests try fauxtatoes with gravy, and not realize until the third or fourth mouthful that they were not eating potatoes. If, for the holiday dinner, you'd like to make your fauxtatoes even more convincing, you might try cooking and pureeing just one potato along with your cauliflower, to add that potato flavor.

* Stuffing, also known as dressing, is a major part of the Thanksgiving experience, and I, for one, adore the stuff. How can we decarb our stuffing?

First of all, you can use reduced carb bread. This is more and more available; my local grocery stores in Bloomington, Indiana have now started carrying Atkins bread, and a reduced carb bread from Brownberry. "Lite" breads are also worth looking at - if I recall correctly, Pepperidge Farm light bread has no more than 6 grams of usable carb per slice. If you really want to show that your heart is in it, you could make your own low carb bread, either from one of the recipes in 500 Low Carb Recipes, or in Diana Lee's Baking Low Carb.

Once you've got low carb bread, the next thing to do is to look at the bread-to-vegetable ratio of your stuffing. Will you be happy with more celery and onions, and a bit less bread? How about adding some sauteed mushrooms - a very low carb vegetable - to your stuffing? I've done this, and the results were excellent.

For that matter, my mother has always put cooked and crumbled pork sausage in her turkey stuffing. Accordingly, my sister, Kim - who is also a low carber - has sometimes made stuffing with quite a lot of celery, onions, and sausage, and just a little bread. Not only did Kim find this meaty, reduced-carb stuffing acceptable, but so did our father, who is not only not a low carber, but a picky eater of the first water.

Of course, Southerners eat corn bread stuffing, instead of stuffing made from loaf bread. I know it sounds nuts, but there's a recipe at the Katiedid's Pork Rinds website for a stuffing made from crushed pork rinds that is remarkably like cornbread stuffing. Do take a look!

If you're interested in a recipe that has no grain whatsoever, but is still very tasty (not to mention quick to make,) there's a recipe for Apple-Walnut Dressing in my new book, 15 Minute Low-Carb Recipes. I think it's quite good (of course!,) but I can also tell you that the nice people at Fox and Friends also pronounce my grain-less dressing delicious.

* Sweet potatoes are another traditional Thanksgiving carb food. It's nice to know that sweet potatoes, while high carb, have a lower blood sugar impact than "regular" potatoes, and contain far more vitamins. Still, we are talking roughly 30 grams of carbohydrate per sweet potato - and that's without the brown sugar, corn syrup, and/or marshmallows people tend to heap on them! What can we do?

Here's a neat trick: Combine one sweet potato, cooked and mashed, with canned, pureed pumpkin. Now, add Splenda to taste, with maybe 1/2 teaspoon of blackstrap molasses for a brown sugar flavor (you could use Brown Sugar Twin instead; I don't like the stuff,) and a little cinnamon and nutmeg. Put it in a casserole, dot it with butter, and bake it till it's hot clear through. Using one average sweet potato and a pound of pumpkin puree, and assuming you serve 6 people, each serving will have about 10 grams of carbohydrate, with 1 gram of fiber, or 9 grams of usable carb - just a third of eating a plain sweet potato.

* Cranberry sauce is the easiest thing to decarb! Buy a bag of fresh cranberries. On the bag you will find a recipe for Whole Berry Cranberry Sauce. (Or at least, I've never found a bag of cranberries that didn't have this recipe on it...) This is exceedingly simple to make - you combine cranberries, water, and sugar in a saucepan, and boil them together for about 5 minutes, or until the cranberry skins pop. Do this exactly the way it says on the bag, only use Splenda in place of the sugar! If you've only ever had canned cranberry jelly, I think you'll be excited at how wonderful fresh, homemade whole-berry cranberry sauce is.

If you're fond of cranberry sauce all year long, here's a useful tip: Cranberries are one of the few foods that are still strictly seasonal. They're only available for a few months in the autumn. However, cranberries freeze beautifully! So if you want cranberry sauce all year long, pick up a few extra bags of cranberries and stash them in the freezer. They'll live there happily, and be ready to gladden your heart with tart-sweet cranberry goodness till next autumn rolls around.

* Thanksgiving wouldn't be Thanksgiving without turkey gravy, and gravy is, of course, usually thickened with flour or cornstarch. If you'd like to really go all the way with de-carbing your feast, consider thickening your gravy with guar or xanthan gum, instead. You can put the de-fatted drippings and some broth through your blender with a little guar or xanthan, then pour it back into the pan to heat it through and season it. Alternately, you can combine the de-fatted drippings and the broth in the turkey roasting pan (the turkey will, we trust, be on a platter by this point!,) and, using an odd salt shaker, sprinkle guar or xanthan over the surface while stirring frantically with a whisk. Either way, stop adding guar or xanthan when the gravy is a little less thick than you'd like - both of these thickeners tend to thicken a bit more on standing. Again, once your gravy is thickened you can add salt, pepper, some poultry seasoning, and whatever other seasonings you like, to taste.

* Then we come to dessert. I'm pleased to say that low carb pumpkin pie is no more difficult, and is perhaps even tastier, than the traditional kind - after all, we make the crust with ground pecans! This recipe appears in 500 Low-Carb Recipes, but I've repeated it below. If you prefer, you'll also find Vicki Cash's wonderful Pumpkin Cheesecake recipe in 500 Low-Carb Recipes - the decision is up to you.

I'm afraid I have not yet managed to de-carb apple pie, for a very simple reason: Apples are a relatively high-carb fruit. I have a few ideas to try yet; if I come up with a winning recipe, I'll let you know!

* The rest of the advice for a de-carbed Thanksgiving appeared last issue: Have plenty of great low carbohydrate vegetables, and of course lots of turkey. Add a dry white wine - perhaps a Chardonnay - and you've got a traditional Thanksgiving feast that - while not being strictly low carb - will have far, far fewer carbs than is usual.

Have a very happy Thankgiving! (And to all my readers outside the US, I hope at least some of these ideas are applicable to your lives. I promise to go back to being less US-centric next issue!)
  #32 (permalink)  
Old 08-28-2004, 01:58 PM
leasmom's Avatar
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Here's another Dressing recipe

found at: http://www.lowcarbluxury.com/recipes...e-bread09.html

-----------------------------------------------------------------------------------
Atkins' Original
Almond Turkey Stuffing

Ingredients:
1/2 cup butter
1/2 cup finely chopped onions
1/4 pound smoked ham - finely ground
1/4 cup finely chopped parsley
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 cup fried pork rinds - crushed
2 large eggs, beaten to blend
1/4 cup dry red wine
2/3 cup blanched almonds

Melt butter in a large skillet. Add onions. Cook until light brown. Add ham, parsley, and spices. Mix well.

Combine mixture with pork rinds, eggs, wine, and almonds.

Serves 10. 4.2 net gram of carbohydrate per serving.
--------------------------------------------------------------------------------
Sweet Potato Casserole

Sweet potatoes?! On a low-carb diet?! Many of us miss the flavor of sweet potatoes in casseroles and more - especially in the Fall. The good news is that by adding just 1/2 cup of real baked sweet potato to a couple of more carb-friendly relatives (pumpkin and squash), we can extend the dish and fool the tastebuds! A finishing sprinkling of our low-carb marshmallows and you'll think you're cheating - but you're NOT!

Ingredients:
1 small sweet potato
(baked, cooled and mashed to make 1/2 cup)
1/2 cup canned pumpkin
1 medium summer squash
(halved, seeded, baked and mashed to make 1 cup)
4 eggs
2/3 cup heavy cream
1 tsp xanthan gum
1/2 stick butter
1/2 tsp salt
1 tsp cinnamon
Dash of allspice
Dash of cloves
1/2 cup Splenda®
1 tsp Brown Sugar Twin®
4 drops of yellow and 1 drop red food color [optional]
Marshmallows for topping (See Low Carb Marshmallows recipe)

Prepare sweet potato and squash to their recipe ready condition as listed above. Ingredients should be room temperature. Preheat oven to 325°F.
Butter a 9-12" casserole dish.

In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed squash (any summer squash is acceptable here). If some lumps remain, don't worry about it - they add a little character to the dish! In a separate bowl beat eggs with xanthan gum, Splenda and Brown Sugar Twin. Add heavy cream and mix (with hand mixer) until well mixed and beginning to thicken.

Add egg/cream mixture to sweet potato mixture and stir by hand to mix lightly. Add salt, spices and food color (if you wish to use it.) Mix to distribute. You may wish to taste here for your sweetness and spice preference. If more is needed, add it now.

Spoon mixture into buttered casserole dish and smooth to even out. Cut remainder of 1/2 stick butter (after using some to butter dish) into thin pats and distribute them over top of casserole. Optionally, you can sprinkle a bit of extra cinnamon on top. Bake for 35-45 minutes until browned at edges and cracking a bit. Remove from oven and cool 10 minutes before sprinkling with marshmallows.

NOTE: You can top this dish with artificially sweetened meringue instead of marshmallows if you prefer. If you use meringue, give the dish a few moments under the broiler to brown the meringue tips before serving.

40 grams carbs (allowing for fiber) in entire recipe.
Makes 6 servings. 6.5 grams per serving.
---------------------------------------------------------------------------------
The Original Atkins'
Diet Revolution Rolls

Ingredients:
3 large eggs, separated
1/4 teaspoon cream of tartar
3 Tablespoons cottage cheese (or 3 1/2 tbsp ricotta)
2 packets Splenda

Preheat oven to 300°F.

Separate eggs very carefully (make sure NONE of the yolk gets into the white.) Spray PAM on a Teflon cookie sheet. Use an electric beater to beat egg whites and cream of tartar until stiff (but not dry). Mix egg yolks, cottage cheese and Splenda (or Sugar Twin) in separate bowl. Fold yolk-mixture carefully into egg whites being sure not to break down fragile whites - mix no longer than 1 minute. Place the mixture carefully on the cookie sheet, gently putting one tablespoon on top of another until it is two (2) inches in height. Repeat until you have 6 little "pillows". Place the cookie sheet in the oven and bake for 35-55 minutes (depending on your firmness preference.)

Makes 6 rolls. 1 net gram of carbohydrate per serving.

NOTE: We have substituted Splenda for the old Sugar Twin recommended in the 70's. Use your preferred sweetener.

***I HEARD These are really good. Gotta try it oneday.
----------------------------------------------------------------------------------
Southern Pecan Pie

Reminder: This is a Specialty Ingredient Recipe.
It requires pre-packaged items as outlined below.

Steel's Vanilla Nature Sweet and Nature's Flavors Splenda sweetened Butterscotch syrup are available from Nature's Flavors.com.

Ingredients:
1 unbaked low-carb pie shell
(See Pie Crust recipe) or use the recipe on the container of ProFormix Vanilla
(since renamed Carbolite) Soy Protein Powder (this makes a zero-carb crust that's
pretty good, albeit more crumbly than flaky.)

3 eggs
1/8 teaspoon salt
1 cup Splenda
1/4 cup Nature's Flavors (Splenda-sweetened) Butterscotch Syrup
1 teaspoon high gluten flour
1/2 cup Zero-Carb Maple syrup
2 Tablespoons Steel's Vanilla Flavor Nature Sweet *
1/4 cup melted butter
1 cup pecan pieces

Preheat oven to 300°F.
Beat eggs and salt. Mix in flour and Splenda. Gradually add syrups (previously mixed separately in a small bowl.) Beat well. Add melted butter and pecans. Pour into Pie Shell. Add a few decorative pecan halves to the top of pie if desired (I always do.) Bake 45 minutes to an hour. Pie is done when top cracks.

(The picture above is actually a shot of the pie I made according to this recipe and using the ProFormix/Carbolite crust.)

Total grams in pie (assuming 0 carb crust): 41 - Cut into 8 pcs: 5.1 grams per slice.

* If you want to count the Steel's maltitol-based syrup as labeled, total count for pie is 59. Cut into 8 pcs: 7.4 grams.
--------------------------------------------------------------------------------
Holiday Pumpkin Pie
Ingredients for Pie Shell:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda® or Sweet-N-Low®
1 Pkt Sweet-N-Low® or Cyclamate (mixing sweeteners gives a sweeter, synergistic effect!)
4 Tbsp butter - melted


Ingredients for Pumpkin Filling:
1 can Pumpkin (not "Pie Filling" - it has sugar!)
1/2 Cup Splenda®
1 Tbsp Brown Sugar Twin®
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 tsp Cardamom or Allspice (optional)

Prepare pie shell: Melt butter in a small bowl. Add ground nuts and sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices - some like a more cinnamon-y mix and others like less. This is your call, but amounts listed result in a rich, aromatic "classic" mix. You can also adjust sweetness to your own taste (if you're using the Canadian cyclamate based Brown Sugar Twin you'll get better, sweeter results than from the American sacharine based version.) Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes - ovens vary.) Allow to cool completely before serving.

This pie must be kept refrigerated (no sugar to act as a preservative), but this pie is amazingly delicious!! Top with artificially sweetened real whipped cream if you like (I do!) This pie is at its best the 2nd day!

Makes 8 servings. 8 carbs per serving (allowing for fiber.)
-----------------------------------------------------------------------------------
Company Broccoli

Ingredients:
2 pkgs (10oz ea) frozen broccoli spears
1 cup (1/2 Pint) sour cream
1/2 cup (2 oz) grated cheddar cheese
1 Tablespoon lemon juice
1/2 teaspoon grated lemon rind
Salt and pepper
Paprika

Cook broccoli according to package directions and drain well. Place in shallow baking dish. Combine remaining ingredients; spoon over broccoli. Sprinkle with paprika. Bake in 350ºF oven for 20 minutes.

Serves 6. Approx 4.1 grams net grams of carbohydrate per serving.

Last edited by leasmom; 08-28-2004 at 02:07 PM.
  #33 (permalink)  
Old 08-28-2004, 02:29 PM
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Here's one more off of www.Atkins.com

"Candied" Ginger Sweet Potatoes

Once you are in Pre-Maintenance, you can enjoy nutrient dense carbs like these tasty sweet potatoes. Even if you are in OWL, a holiday splurge is fine.

4 sweet potatoes (about 2 pounds), peeled
1/3 cup Atkins KitchenTM Sugar Free Pancake syrup
1 tablespoon grated fresh ginger
3 tablespoons butter, cut in small pieces plus extra for greasing pan
metric

1. Heat oven to 350°F. Cut potatoes in 1 inch slices and cook in lightly salted boiling water 8 minutes until almost tender. Drain well.
2. While potatoes are cooking, heat syrup and ginger in a small sauce pan. Cook 3 minutes on low for flavors to blend; set aside.
3. Butter an 8 x 10” baking dish. Arrange potatoes in a single layer. Pour syrup mixture over potatoes. Dot with butter. Cover with aluminum foil and bake 35 minutes, or until potatoes are very soft.

Servings: 6
Prep time: 20 minutes
Bake/Cook time: 40 minutes


Carbohydrates: 21 grams

Net Carbs: 18 grams

Fiber: 3 grams

Protein: 1 grams

Fat: 0 grams

Calories: 49
  #34 (permalink)  
Old 08-28-2004, 02:51 PM
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low carb

go low carbs
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  #35 (permalink)  
Old 08-28-2004, 04:15 PM
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OH, WOW! This is making me soooo hungry!
  #36 (permalink)  
Old 08-28-2004, 09:35 PM
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Emmjean,
I made the Atkins Chocolate Mousse Mini Cheesecakes,
and I swear to you , they are just as good as they say!!!! I LOVED THEM!!! I would recommend using slightly less of the almond extract, but I really don't like almond extract to begin with... so that is just my opinion, but you really can taste it a lot in the amount they suggest. I also did not have enough Splenda on hand, so I used quite a bit less of that, too, and I did not think they needed to be sweeter. I plan to adjust the recipe to make tiny little chocolate mousse cheesecake cupcakes in the mini cupcake cups... you could also put almonds through the food processor and mix with an egg to make a crispy crust, so yummy!!! BEWARE. THIS DESSERT REALLY IS ADDICTIVE! I am ashamed to say that I ate 3 of them the day I made them!!!


Chocolate-Mousse Mini Cheesecakes



Baking these individual cheesecakes in a water bath gives them a velvety mousselike texture. Extra cheesecakes can be frozen and then thawed in the refrigerator overnight before serving.

1/2 cup granular sugar substitute
2 (8-ounce) packages cream cheese, softened
3 ounces unsweetened chocolate, melted and cooled
3 large eggs
3/4 cup heavy cream
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Fresh mint sprigs, unsweetened chocolate shavings and raspberries, for garnish
metric



1. Heat oven to 325°F. Place eight 6-ounce ramekins in a roasting pan; set aside.
2. In the large bowl of an electric mixer, beat cream cheese on medium speed until lightened, scraping down sides of bowl as needed. Add chocolate, and beat until combined. Add sugar substitute, beating until combined. Add eggs, one at a time, beating well after each addition. Add heavy cream and almond and vanilla extracts, beating until completely smooth.
3. Pour mixture into prepared custard cups. Carefully pour enough boiling water into roasting pan to come halfway up sides of ramekins. Bake until puffed and center is just set, about 20 minutes. Remove from oven, and cool in water bath for 10 minutes. Transfer custard cups to a wire rack, and cool to room temperature. Refrigerate until well chilled, 4 hours or overnight. (This recipe can be prepared ahead of time; wrap each custard cup tightly in plastic, place in an airtight container and freeze up to 1 month.) Garnish with mint sprigs, chocolate shavings and raspberries, if desired.
4. Note: This is a fairly dense and rich dessert; if you like your cheesecake a little lighter, separate the eggs, add the yolks in step 2, then beat the whites to soft peaks and fold in at the end.
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  #37 (permalink)  
Old 08-28-2004, 10:16 PM
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Thanks for all of these yummy sounding recipes!!


Now, where do I start? I want to try all of them!!

Any offers to come to my house and help me cook?


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  #38 (permalink)  
Old 08-29-2004, 05:01 AM
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Me too!

I don't know where to start. In my family we make Cornbread stuffing. I am going to modify my mom's recipe and to use Atkins cornbread. Gosh, we need to start early, don't we!
  #39 (permalink)  
Old 08-30-2004, 05:02 PM
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Oh wow. You all have been busy. I can't use the computer on the week ends because DH has to use it for School homework. And I wasn't home today. I love all the recipes. It is going to be hard to pick which one I want to make for the Holidays. The mini cheesecakes sound wonderful. Could you leave out the almond extract? I cannot stand the stuff. I prefere acorn squash over yams so that is no problem. Only I cook mine with butter and brown sugar. Has anyone tried the twin brown sugar substitute? Really don't see how I am going to be able to pass up stuffing though. Maybe that can be my one splurge.
I really haven't had any luck making the mock mashed potatoes. So maybe I will buy a head of cauliflower and pour cheese sauce over it when it is done. Gee but I am really hungry now that I have read all your wonderful ideas.
Have a good night
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  #40 (permalink)  
Old 08-30-2004, 05:27 PM
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I love the mock potatoes w/ gravy

it's still lumpy cause I don't have a blender/food processor any more. But, it's still good. Just make it and don't worry about it. I haven't really cooked acorn squash, how do you do it? I need to try that brown sugar twin, maybe I can find it at Walmart.

I think soon I'm gonna sit down and look over the recipes to see which one I want to try. I'm still searching for more when I can.
 
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