*Ginger Chicken Stir-Fry* (diabetic Recipe)

Hi, I'm back. I decided on a stir-fry today. This isn't bad at all. Its pretty good. The combination of the ingredients helps to keep the blood sugar normal, for a diabetic. It stays in the range required for us. We have had couple of pretty hot days around here and is getting cooler (so they say). I hope you are all staying cool. I hope you all enjoy this recipe. Until tomorrow.


*Ginger Chicken Stir-Fry* (diabetic Recipe)

Servings: 4

1 Cup Sushi Rice, Rinsed And Drained
1¼ Cups Water
2 Tbls. Olive Oil
2½ Tbls. Fresh Ginger, Grated
2½ Tbls. Fresh Garlic, Minced
3 Scallions, Thinly Sliced
1 Lb. Chicken Breast, Boneless Skinless And Sliced Thin
3½ Cups Broccoli Florets
1 Medium Red Bell Pepper, Cored And Sliced
2 Tsp. Cornstarch, Dissolved In 2/3 Cup Water
¼ Tsp. Salt
2 Tsp. Sesame Oil

In a small saucepan, combine rice and water and bring to a boil. Turn heat down to low,cover and simmer for 20 minutes.Remove pan from heat and let sit for 10 minutes. Do not lift the lid. Preheat a large skillet with a heavy bottom for about 30 seconds, over high heat. Add olive oil, ginger, garlic, and the scallions. Stir for about 1 minute, until the scallions start to soften. Add the chicken and stir until the outside of chicken is mostly white, for about 2 minutes. Add broccoli and bell pepper and stir until a little softened. Add the cornstarch mixture and the salt, Stirring until vegetables are coated. Bring to a boil and turn heat down to medium. Allow the sauce to thicken. Remove from heat and drizzle with the sesame oil over the top. Wet hands and shape the rice into 4 balls. Serve stir-fry and rice.

Per Serving: 485 Cal (28% from Fat, 36% from Protein, 36% from Carb); 51 g Protein; 15 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 3 g Poly Fat; 51 g Carb; 1 g Fiber; 0 g Sugar; 59 mg Calcium; 2 mg Iron; 256 mg Sodium; 66 mg Cholesterol.

*Chili In A Bread Bowl*

Hello everyone! I have been very busy today. Not only did I spend time with my grand daughter and son,I get to have my grand daughter for the night. She keeps grandpa pretty busy too. Back to the recipe. I chose this one because one of my friends today suggested a chili recipe. You can prepare the chili in the cooler part of the day, and refrigerate it till its time to heat back up and make the bowl while the chili is warming up. If you like cheese, sprinkle a bit of shredded Cheddar on the top of the chili. Well enjoy.until tomorrow.


*Chili In A Bread Bowl*

Servings: 4

Bowl:H
1 Lg. Round Bread Loaf

Chili:
1 Medium Jalapeno Peppers, Diced
½ Lb. Lean Ground Beef
½ Lb. Ground Sausage
2 Tsp. Olive Oil
2 Cups Onions, Chopped
1 Cup Green Bell Pepper, Chopped
2½ Tsp.Chili Powder
1 8½ Oz. Can Kidney Beans, Drained And Rinsed
1 Cup Kernel Corn, Frozen Kind Thawed

Chili:
Chop the jalapeno into fine pieces, removing seeds first (the seeds are the hottest part of the pepper.) Try not to touch the seeds with your hands. In a nonstick skillet, cook the beef and sausage over medium heat. Cooking until browned. Using a strainer drain grease from meat. Using the same skillet, heat the olive oil over medium heat. Add onions and sauté for about 5 minutes. Add the bell pepper, jalapeno pepper, and chili powder, stirring and cooking for about 5 minutes. Simmer for about 30 minutes.

Bowl:
Using a serrated knife,cut off the top of bread, about an inch thick. Leaving an inch of thickness, cut out the inside bread. Scoop chili into bread bowl.

Per Serving: 541 Cal (45% from Fat, 25% from Protein, 30% from Carb); 35 g Protein; 27 g Tot Fat; 9 g Sat Fat; 13 g Mono Fat; 3 g Poly Fat; 41 g Carb; 8 g Fiber; 7 g Sugar; 71 mg Calcium; 5 mg Iron; 922 mg Sodium; 90 mg Cholesterol.

*Breakfast Danish* (Diabetic Recipe)

Hello, I decided to post this Breakfast danish today. Not only is it good for you, it tastes like you are getting a treat for breakfast. I get a bit of a sweet tooth every now and then and this pretty much takes care of that. I didn't have time to find something that doesn't warm up the kitchen today because I spent the day with my grand daughter and my son. Tomorrow I will be going out with them again, but I will try to find something that wont heat up the house. Here is the recipe. I hope you all enjoy them as much as I do.


*Breakfast Danish* (Diabetic Recipe)

Servings: 32

1 16 Oz. White Bread Dough, Your Own Recipe Or Store Bought
1/3 Cup Sugar Free Strawberry Jam
1 16 Oz. Can Sliced Peaches, In Own Juices Drained And Cut In Chunks
¼ Cup Powdered Sugar
¼ Cup Splenda
2 Tsp. Orange Juice, More If Needed
¼ Cup Walnuts

Preheat oven at 350°F.
Line 2 baking sheets with parchment paper and spray with non stick cooking spray. Lay dough on a lightly floured surface. Slit dough in half. Roll each half into a 12x17 inch rectangle and place one on each lined baking sheet. Spread strawberry jam evenly on each rectangle. Scatter the peaches over the jam. On the longer side of each rectangle, make 2-inch long cuts from the edge to the filling, repeating this at every inch starting at one end, alternately fold opposite strips of dough over filling. Cover with a towel; Let them rise in a warm place, about an hour or until almost doubled in size. Bake for about 15 minutes or until a golden brown. Remove danish from the baking sheet. Allow to cool a little. Mix powdered sugar, splenda, and as much of the orange juice needed to make a drizzling consistency. Drizzle over each danish and sprinkle them with the nuts. Cut each danish into 16 slices.

Per Serving: 59 Cal (17% from Fat, 11% from Protein, 72% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 18 mg Calcium; 1 mg Iron; 80 mg Sodium; 0 mg Cholesterol.

*Grilled Halibut Fillets*

Well today was another beautiful day. I searched my recipes and decided on this recipe. It doesn't take a lot of time to do and this is also very healthy for you. You get your omega 3 vitamins that's good for your memory and the other benefits, such as the protein you get and its heart healthy. This good for the diabetics too. Well here you go.


*Grilled Halibut Fillets*

Servings: 6

You can use any firm fish that you desire, such as cod, pollack, or other.Also for those cooler months you can broil the fish in the oven.

Sauce:
1 1/2 Cups Tomatoes, Chopped
1 Avocado, Chopped
¼ Cup Green Onions, Chopped
4 Oz. Can Diced Green Chile's, Drained
2 Tbls. White Wine Vinegar
1 tbls. Olive Oil, More If Needed
¼ Tsp. Salt
1 Tbls. Fresh Cilantro, Optional

Fish:
1½ lb. Halibut, Fresh Or Frozen and Thawed
1 Tbls. Butter

In a bowl,Combine all the ingredients for the sauce; Mix well. Cover and refrigerate. When you are ready to barbecue, Place the fish on an oiled grill about 4-6 inches from coals. Brush lightly with the oil. Cook until fish flakes easily with a fork, about 15 minutes, turning once and brush lightly with remaining oil. When serving, top with the sauce.

Per serving: 470 calories, 23 g fat, 4 g fiber, 25 g protein,
490 mg potassium, 440 mg sodium, 220 mg cholesterol.

*No Bake Lemon Pie* (Diabetic Recipe)

I'm back, I hope all is well. Here is another good one for the hot weather. This is a very easy pie to make, and it tastes very good too. I try to find recipes for the hot weather. There are many recipes out there that can help keep your house cool. I'll keep searching through all my recipes. I think I'm just pickie.I want to try to give you the recipes that you all would like. All I can do is keep trying. well, I'll stop yakking and give you the recipe.

*No Bake Lemon Pie* (Diabetic Recipe)

Servings: 10

1/3 Cup Sugar-Free Strawberry Jam

1 6 Oz. Graham Cracker Pie Crust

4 Oz. Light Cream Cheese, Softened

1½ Tbls. Splenda

1 8 Oz. Tub Whipped Topping, Thawed

1½ Cups Fat-Free Milk, Cold

2 Pkg. Sugar-Free Lemon Pudding Mix, Instant 4 Serving Size

Spread the strawberry jam on the pie crust. In a bowl, whip the cream cheese and splenda with a whisk until well blended. Stir in half of the whipped topping. Spread over the strawberry jam.

In another bowl, pour the milk. Add the pudding mixes and beat with a whisk until well blended, about 2 minutes. Gently stir in the remaining whipped topping. Spread over the cream cheese layer.

Refrigerate until set, about 4 hours. Top with additional whipped topping if desired.

Per serving: 190 calories, 3 g protein, 22 g carbohydrates, 9 g fat, 5 g sat fat, 230 mg sodium,o g fiber, 5 mg cholesterol.

*Butterscotch Brownies*

Hello everyone! Today I chose these brownies. My best friend Debbi gave me this recipe about a year ago. I still haven't made them yet, but she was all excited about how good they where, I asked her for the recipe. At that time I worked outside the home and did my normal homemaker stuff, so I was really busy and never got around to making them. I think I will make them this coming weekend. I'm in need of brown sugar. It's about time to shop again.Well, that's enough about me, here is the recipe.


*Butterscotch Brownies*

Servings: 12

1 Cup Flour, all purpose
1 Cup Brown Sugar, Packed
½ Cup Butter, Softened
1 Tsp. Vanilla
¼ Tsp. Salt
1 Tsp. Baking Powder
2 Tbls. Milk
1 Lg. Egg

In a bowl,combine the brown sugar and butter. Add vanilla, eggs, and milk. Mix well. Add flour, baking powder, and salt to the sugar mixture; blend well.
Preheat oven at 350°F. for a moist brownie, and bake for 20 minutes, for a dryer brownie, at 325° F. and bake For 25 minutes. Cool and enjoy.

Per Serving: 181 Cal (40% from Fat, 3% from Protein, 57% from Carb); 1 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 26 g Carb; 0 g Fiber; 18 g Sugar; 68 mg Calcium; 0 mg Iron; 194 mg Sodium; 38 mg Cholesterol.

*Strawberry Pie* (Diabetic Recipe)

Hello again. I picked this pie recipe because it is the season for fresh strawberries and this is a no bake recipe too. No heating up the house, the best reason of all. I love strawberries. If you don't have fresh strawberries you can use frozen ones thawed out. This pie is much better tasting with fresh ones though. Well, here you go.


*Strawberry Pie* (Diabetic Recipe)

Servings: 12

1 20 Oz. Can Strawberry Pie Filling
1 Pint Strawberries, Fresh Hulled And Sliced,
reserving some for garnishing
1 9 Inch Graham Cracker Pie Crust, Reduced Fat
1 8 Oz. Frozen Whipped Topping, Thawed

Place strawberry pie filling in pie crust, then the strawberries. Top it off with the whipped cream. Now garnish with sliced strawberries. Cover and refrigerate for about one hour. Serve and enjoy.

Per serving: 171 cal, 2 g protein, 27 g carbs, 5.6 g fat, 3.5 g sat fat, 1 g fiber, 57 mg sodium, 0 mg cholesterol.

*Hot Water Sponge Cake*

I'm back, and I hope all is well. I decided on a sponge cake today. This is very good, but like I said before you will have to try it and decide for yourself. Every ones taste buds are different. I think this one is also good with strawberries and a dollop of whipping cream. Enjoy. until tomorrow.

*Hot Water Sponge Cake*

Servings: 8

2 Eggs, Separated
¼ Cup Hot Water
1¼ Tsp. Vanilla Extract
¾Cup Sugar
1/8 Tsp. Salt
1 Cup Cake Flour
1½ Tsp. Baking Powder

Preheat oven at 325°F. Line the bottom of a 9-inch square pan with parchment paper. With a mixer, beat the egg yolks, hot water, and vanilla extract together until it is very thick and pale. Slowly beat in a half cup of the sugar; set aside. Beat the egg whites until foamy, add the salt, and continue beating until soft peaks form. Slowly beat in the remainder ¼ cup of sugar and beat until stiff, not dry. Stir in ¼ of the whites into the yolk mixture and sift the flour and baking powder on the top of them. Carefully fold in the remaining egg whites until blended. Poor into cake pan and bake 25-30 minutes or until a toothpick comes out clean. Turn over the pan on a cooling rack and allow to cool completely before removing from the pan. Now frost with frosting of your choice.

Suggestion: Cake goes well with a caramel frosting.

Per Serving: 141 Cal (70% from Fat, 3% from Protein, 27% from Carb); 3 g Protein; 34 g Tot Fat; 10 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 29 g Carb; 0 g Fiber; 18 g Sugar; 59 mg Calcium; 0 mg Iron; 1349 mg Sodium; 211 mg Cholesterol.

*Creamy Peach Pie* (Diabetic Recipe)

Hello everyone! I hope you all are having a very good day. I decided on a diabetic pie today. When I made this pie I couldn't believe how good it was,and I was surprised that it looked as if it had a top crust. If you like peaches and cream, your really going to be in heaven with this pie. It only takes 15 minutes to prepare too. Well enjoy. See you tomorrow.


*Creamy Peach Pie* (Diabetic Recipe)

Servings: 8

¾ Cup Flour
1 Pkg. Instant Vanilla Pudding Mix, 4 Serving Size
½ Cup 1% Milk
3 Tbls. 1% Milk
1 Egg
1 1/8 Tsp. Baking Powder
¼ Tsp. Salt
1 Cup Peaches, Sliced
1 8 Oz. Pkg. Light Cream Cheese, Softened
½ Cup Splenda Sugar Blend
1 Tsp. Cinnamon, Ground

Preheat oven at 350°F. Coat a 9 inch pie plate with cooking spray. In a medium bowl, mix together the flour, pudding mix, ½ cup of milk, egg, baking powder, and salt. Mix until well blended. Pour mixture into prepared pie plate. Arrange the peaches on the top.
In a small bowl, mix together the cream cheese, splenda sugar blend, and the 3 tablespoons of milk. Mix well. spread over the peaches and sprinkle with cinnamon. Bake until set, about 35 minutes. Serve warm or cold.

Per Serving: 212 Cal (29% from Fat, 12% from Protein, 59% from Carb); 6 g Protein; 6 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 29 g Carb; 1 g Fiber; 18 g Sugar; 106 mg Calcium; 1 mg Iron; 291 mg Sodium; 45 mg Cholesterol.

*chocolate Cake Roll With Hard Chocolate Glaze*

Hello everyone! I decided on this cake today, because its fun to make something that looks as if you are a professional, or maybe they will think you bought it at a bakery. Then you get to tell them you made it. I have already been looking for a recipe for tomorrow. I'm undecided still. I think it will be another dessert for the diabetics. After all it's there turn. I try to alternate with the recipes, I'm only human. Sometimes I forget. Any way, here you go.


*chocolate Cake Roll With Hard Chocolate Glaze*

Servings:10

Tip: Instead of using the glaze, try sprinkling the roll with powdered sugar.

FOR THE CAKE:
1/3 Cup Cake Flour
1/3 Cup Unsweetened Cocoa Powder
2 Tbls. Corn Starch
¾ Tsp. Baking Soda
¾ Tsp. Baking Powder
¼ Tsp. Salt
4 Lg. Eggs, Separated
1 Cup Sugar, Divided

FOR THE FILLING:H
1 8 OZ. Container Whipped Cream Topping, Thawed

FOR THE GLAZE:
2 Tbls. Margarine, Or Shortening Melted
2 Tbls. Unsweetened Cocoa
2 Tbls. Water, Hot
1 Cup Powdered Sugar
½ Tsp. Vanilla Extract

TO MAKE THE CAKE:
Preheat oven at 350°F. Line a 15-x10-inch jelly roll pan with parchment paper. Grease and flour parchment paper lined pan. Tap out the excess flour. In a large bowl, mix together flour, cocoa powder, cornstarch, baking soda, baking powder,and salt. mix well and set aside.
In a separate bowl, with an electric mixer on medium speed, beat the egg yolks and ¼ cup of the sugar until fluffy. Set aside.
Using a small bowl and clean beaters, beat the egg whites on high until foamy. Slowly add a ½ cup of the sugar, beating until stiff peaks form. Fold 1/3 cup of the egg white mixture into the egg yolk mixture. Alternating, fold in remaining whites and flour mixture. Pour the batter in the jelly roll pan, smoothing the top. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
ROLLING AND FILLING THE CAKE:
Using a clean cloth, dust with remaining sugar. Turn the cake out onto the prepared cloth; Remove the parchment paper. Trim the edges of the cake. Starting with one of the long sides. Roll the cake up, with the cloth, tightly. Carefully transfer the cake, with the seam side down, to a cooling rack, to cool. Now, unroll the cake and remove the cloth. Spread the cake with the whipped topping within a ½ inch of the edge. Role the cake back up and set on the seam side.
FOR THE GLAZE:
Mix together melted margarine, cocoa, and hot water. Blend in the powdered sugar and vanilla. Glazing the cake roll: Start with the seam side and spread the glaze evenly and place carefully on a plate. Continue to spread the glaze on the remainder of cake. It should look like a giant Ho-Ho, decorate as you see fit. Slice and serve.

Per Serving: 258 Cal (44% from Fat, 5% from Protein, 51% from Carb); 5 g Protein; 17 g Tot Fat; 7 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 44 g Carb; 1 g Fiber; 37 g Sugar; 56 mg Calcium; 1 mg Iron; 533 mg Sodium; 139 mg Cholesterol.

*Mustard And Herbed Chicken* (Diabetic Recipe)

Hello out there! Today I decided on a diabetic chicken recipe for grilling out side. We don't have a grill at this time so I cooked mine on a George Foreman. This chicken tastes pretty good. It's pretty easy to make also. Well I know your all waiting for this post, so here it is.

*Mustard And Herbed Chicken* (Diabetic Recipe)

Servings: 8

1½ Tsp. Parsley, Dry

1 Tbls. Water

1 Tbls. Light Mayonnaise, Or Salad Dressing

1½ Tbls. Dijon Mustard

1 Tsp. Oregano, Ground

1 Tsp. Cayenne Pepper

2½ Lb. Chicken Breasts, Skinned

1/8 Tsp. Sea Salt

1/8 Tsp. Black Pepper

For The Sauce:

In a small bowl mix together parsley, water, mayonnaise, mustard, oregano, and cayenne pepper: Cover and refrigerate until ready to use.

The Chicken:

Sprinkle chicken with sea salt and black pepper. Assemble hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces on the grill rack above the drip pan. Cover and grill until chicken is no longer pink, about 55-60 minutes. Brush with sauce during the last 10 minutes of grilling, frequently.

Per Serving: 221 Cal (20% from Fat, 79% from Protein, 1% from Carb); 41 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 1 g Carb; 0 g Fiber; 1 g Sugar; 21 mg Calcium; 1 mg Iron; 162 mg Sodium; 110 mg Cholesterol.

Made Correction

Hi, just wanted to let you know I made the Custard Corn Bread and realized I had forgot to type in the time for baking the bread. I have put in the time and I added a picture. I also wanted to let you know that the bread is very sweet and if you prefer to have it a little less sweet, I suggest that you only put in 3 tablespoons instead of 4. Thats all for now. Until later, have a good one!

*Spelt Bread*

Hello everyone! I was just looking up the nutrition facts about spelt flour and I found this site that tells you about how good it is for you and the benefit's you get out of it. I think I'll make this bread my bread of choice. Very healthy and it tastes good too. But, that's my opinion. you gotta try this for yourself. Here is the link to that web site and the recipe below.

http://www.ecomall.com/greenshopping/tryspelt.htm

*Spelt Bread*

Servings: 14

1½ Cups spelt flour

3 Tsp. active dry yeast

1/4 Tsp salt

1 Cup Vanilla Low fat yogurt

1/2 Cup club soda

1/4 Cup honey

2 Tbls. Butter

1 egg, beaten

1 1/3 Cups spelt flour

Combine the 1-1/2 cups of spelt flour, the yeast, and the salt in a large bowl. Mix lightly and set aside. Combine the yogurt, club soda, honey, and butter in a medium saucepan. Place over medium heat, and cook until the mixture is warm, but not too hot to touch with your fingers. Do not let it boil boil. Add the wet mixture to the dry mixture, and stir to combine. Add the egg, and mix the ingredients with an electric mixer set at low speed until the dry ingredients are moistened. Increase the mixer to medium speed, and beat for 4 additional minutes. Add the remaining 1-1/3 cups of flour, and mix thoroughly. Coat a 1-1/2-quart casserole dish with nonstick cooking spray, and pour the batter into the dish. Cover with a clean kitchen towel, and let rise in a warm place for 1 to 1-1/2 hours, or until the dough has reached the top of the dish. Preheat the oven to 375°F. Bake the loaf for 30 to 35 minutes, or until golden in color. Allow the bread to cool in the dish for 5 minutes. Remove the loaf from the dish, and transfer to a wire rack. Serve warm or at room temperature.

Yield: 1 round loaf, about 14 slices.

Per Serving: 132 Cal (17% from Fat, 13% from Protein, 70% from Carb); 5 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 25 g Carb; 3 g Fiber; 7 g Sugar; 41 mg Calcium; 0 mg Iron; 70 mg Sodium; 20 mg Cholesterol.

*Apple Slaw*(Diabetic Recipe)

I'm back, and I found a diabetic recipe that's great for picnics.This recipe is good and healthy.I don't know about you, but I think this would taste great with 1/2 cup of dried cranberries. Remember if you do add the dried cranberries it will bring up the carbs. I hope you enjoy this recipe, I know I'm gong to be making this for the family get together on the fourth of July. Well here you go.


*Apple Slaw*(Diabetic Recipe)

Servings: 6

4 Cups Green Cabbage, Grated
¾ Cup Carrots, Grated
1½ Cups Apple, Unpeeled And Chopped
1/3 Cup Green Bell Peppers, Thinly Sliced
2/3 Cup Mayonnaise, Or Salad Dressing
1/3 Cup Plain Low-Fat Yogurt
3 Tbls. Splenda
1¼ Tbls.IDijon Mustard
1 Tbls. Lemon Juice
1/8 Tsp. Black Pepper

In a medium bowl,combine the cabbage, carrots, apple, and bell pepper. In a small bowl, mix remaining ingredients; stir until well blended.Spoon yogurt mixture over cabbage mixture; Gently toss until combined. Cover and refrigerate, 2 hours to allow flavors to blend.

Per Serving: 223 Cal (75% from Fat, 4% from Protein, 21% from Carb); 2 g Protein; 19 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 11 g Poly Fat; 12 g Carb; 2 g Fiber; 7 g Sugar; 65 mg Calcium; 1 mg Iron; 208 mg Sodium; 10 mg Cholesterol.

*Keith's Messed Up Cookies*

Hello again, I'm back.These cookies are really good.
One day not to long ago I made chocolate chip cookies for my fiance' and for me I had made white chocolate chip cookies with macadamia nuts (sugar free).Keith (Fiance')decided that
the next time he wanted me to make him cookies with chocolate chips, white chocolate chips and macadamia nuts. I made them and decided to call them *Keith's Messed Up Cookies*. I wanted to share this recipe with you. Enjoy!


*Keith's Messed Up Cookies*

Makes 60 cookies

Makes 60 cookies, depending on how big you make them. preheat oven at 375°F you can cover the bowl with plastic wrap and refridgerate for about an hour. Take out, role dough into a log shape and wrap in plastic freezer wrap, and freeze. Later cut slices and place on cookie sheet. Follow baking time below.

½ Cups Shortening
½ Cups Butter, Softened
½ Cups Granulated Sugar
1 Cups Brown Sugar, Packed
½ Tsp. Baking Soda
2 Eggs
1 Tsp Vanilla extract
2½ Cups All-Purpose Flour
1 Cup Semisweet Chocolate Chips
1 Cup White Chocolate Chips
1½ Cups Macadamia Nuts, Optional

Preheat oven at 375°F. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. add the granulated sugar, brown sugar, and baking soda. Beat mixture till combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Stir in the chocolate chips, white chocolate chips, and if desired, nuts. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375°F oven 10 to 12 minutes or till edges are lightly browned. transfer cookies to a wire rack and let cool.
Per Serving: 126 Cal (55% from Fat, 4% from Protein, 41% from Carb); 1 g Protein; 8 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat;
1 g Poly Fat; 13 g Carb; 1 g Fiber; 9 g Sugar; 14 mg Calcium; 0 mg Iron; 23 mg Sodium; 13 mg Cholesterol.

*Mango Smoothie* (Diabetic Recipe)

Hello everyone! This Diabetic recipe is really good for you and its a good cold beverage for one of those hot days. Its also filling. I will be posting another recipe some time this evening to make up for the lost time from my technical difficulty days. So, I will see you later. Enjoy!


*Mango Smoothie* (Diabetic Recipe)

Makes 6 6oz. servings
2 Bananas, Ripe And Chilled
2/3 Cup Mango, Peeled And Sliced
1 12oz. Can Mango Nectar, Chilled
1 Cup Fat-Free Vanilla Yogurt
1½ Tbls. Honey

Place sliced banana, and all other ingredients in blender.Cover and blend until smooth. Pour smoothie into 6 chilled glasses. If desired garnish with cut-up fruit.

Per Serving: 79 Cal (2% from Fat, 4% from Protein, 94% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 14 g Sugar; 12 mg Calcium; 0 mg Iron; 4 mg Sodium; 0 mg Cholesterol.

*Orange Cocoa*

Hello everyone! I'm sorry about the last couple days or so. I have been having a few technical difficulties. I ' ll be trying to post an extra recipe or two in the next couple days for you. I decided that since I haven't post any beverages, I will tonight. This is a blend of cocoa and orange together. It's really good. Something the whole family can have. I like to sit around a camp fire and enjoy a little conversation and the outdoors.
Enjoy!


*Orange Cocoa*

Servings: 6

1/2 Cup sugar
1/4 Cup Dutch Cocoa Powder
1 Pinch salt
1/3 Cup hot water
4 Cup milk
½ Tsp. vanilla extract
1 Tsp. orange extract

In medium saucepan, combine sugar, cocoa and salt; blend in water. Cook over medium heat stirring constantly until mixture boils. Boil and stir 2 minutes. Add milk; stir and heat to serving temperature. DO NOT BOIL. Remove from heat. Add vanilla and orange extract. Beat with rotary beater or wire whisk until foamy. Serve hot.

Per Serving: 178 Cal (4% from Fat, 38% from Protein, 58% from Carb); 17 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 27 g Carb; 1 g Fiber; 25 g Sugar; 588 mg Calcium; 1 mg Iron; 258 mg Sodium; 9 mg Cholesterol.

*Berry Parfait* (Diabetic Recipe)

Hello everyone! I hope all is well.Today I decided on this diabetic recipe, *Berry Parfait*. I love fruit and I like the fact that most of the ingredients are healthy. I think this will be great for breakfast. I'm sorry I didn't post a recipe yesterday., I have been really busy. You will really like this recipe. Enjoy!

*Berry Parfait* (Diabetic Recipe)

Servings: 4

¾ Cup Low-Fat Cottage Cheese3 Tbls. Confectioners' Sugar2 Tsp. Splenda¼ Tsp. Pure Vanilla Extract4 Cups Blueberries5 Tsp. Semisweet Mini Chocolate Chips
Using a blender, combine cottage cheese, sugars, and vanilla extract. Blend ingredients on high until mixture is smooth and creamy.Scoop ½ cup berries into each of the 4 parfait glasses. Scoop 2½ tablespoons cottage cheese mixture on top of berries. Add another ½ cup berries to each parfait glass. Top with cottage cheese, then chocolate chips evenly.

Per Serving: 165 Cal (13% from Fat, 14% from Protein, 72% from Carb); 6 Jg Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 32 g Carb; 3 g Fiber; 24 g Sugar; 35 mg Calcium; 0 mg Iron; 174 mg Sodium; 2 mg Cholesterol.

*Soft Tender Burger Buns*

Hello everyone!Today was a beutifull day here. I went for a little walk, I couldn't resist it. I love the feel of the sun on me. Today I decided to post *Soft Tender Burger Buns*. You can make hot dog buns with this recipe too. Just role the balls into a rope about 6 inches long and tuck the ends in. If you have any questions, just ask your question in the coments or e-mail me. Enjoy!








*Soft Tender Burger Buns*





Servings: 12


Tips and comments:
If you are an onion lover add in about 1 cup chopped green onions to the dough when kneading. You can rise the dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method.



1 Cup water, Warm
1 Tsp sugar
1 Tbls. dry yeast
3/4 Cup milk, Warm
4 Tbls. sugar
1/4 Cup shortening, Melted
1 1/2 Tsp salt
4 Cups Bread Flour, Reserving ½ Cup
1 egg white
1 Tsp. water
1 Tbls. sesame seeds

Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy. Using a mixer, and a large bowl add in 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt. Add in the proofed yeast; mix to create a soft semi-sticky dough, adding in reserved flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky. Knead dough for about 10 minutes. Remove dough, and let rest on the counter, cover with a clean dish towel for 10 minutes (this is an important step!). Knead the dough gently for 30 seconds with hands. Place dough in a large well-greased,oiled bowl. Cover, and let rise in a warm spot for 1 to 1½ hours, or until double in size. Punch down dough. Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet). Cover with a light clean towel, and let rise in a warm place for 30-40 minutes, or until almost doubled .

Preheat the oven at 375°F. In a small bowl, mix together 1 egg white with 1 tsp water; whisk, and mix well. Carefully brush the tops and sides of the buns with the egg mixture. Sprinkle with sesame seeds. Bake for about 20 minutes, or until golden brown.

Per Serving: 200 Cal (23% from Fat, 10% from Protein, 67% from Carb); 5 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 33 g Carb; 1 g Fiber; 6 g Sugar; 31 mg Calcium; 0 mg Iron; 309 mg Sodium; 4 mg Cholesterol.

*Tortilla Crusted Chicken Breasts*(Diabetic Recipe)

Hello everyone! I hope all is well. I made this recipe last night. It was so good. The spices blended with the chips are excellent. I used strips of chicken breasts instead of breast halves. Easier to dip in the sauce. Oh, make sure the chips are crushed very fine or they don't stick to the egg and chicken very well. Enjoy!





*Tortilla Crusted Chicken Breasts*



Servings: 4



1 Cup Tortilla Chips, Finely Crushed
½ Tsp. Oregano, Ground
½ Tsp. Cumin, Ground
¼ Tsp. Black Pepper
1 Egg
4 Chicken Breast Halves, Boneless, Skinless



Preheat oven at 375°F.
Coat a baking pan with cooking spray; set aside. In a pie pan combine tortilla chips, oregano, cumin, and pepper.

In another pie pan beat egg lightly with a fork. Dip chicken in egg, then coat with tortilla chip mixture. Place chicken in prepared baking pan. Bake in preheated oven at 375°F. for 25 minutes or until slightly browned. Serve the chicken with salsa or dip of your choice.



Per Serving: 198 Calories, 29 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 19 mg Calcium; 1 mg Iron; 133 mg Sodium; 119 mg Cholester.

*Custard Corn Bread*

Hello everyone! I decided on this recipe today, because it sounds so good. I haven't made this yet because I need to restock a few things in my kitchen. I will be making this soon though. I'll post a picture with this recipe at that time. Enjoy!


*Custard Corn Bread*

Serving: 8

2 Eggs
1 Cup Milk, Divided
½ Cup Buttermilk
4 Tbls. honey
¾ Cup Cornmeal
½ Cup Flour
½ Tsp. Baking Soda
1/8 Tsp. Salt
¼ Tsp. Nutmeg
2 Tbls. Butter, Melted

Preheat oven at 325°F.
Using a large bowl whisk eggs, buttermilk, and ½ cup of milk together. Stir in the remaining ingredients, holding back the remaining ½ cup of milk. Mix well and pour into well greased pan. Top with the remaining milk. Do not mix with batter.
Bake at 325°F. until the center appears set when shaken lightly, and top is lightly browned about 25 to 30 minutes.
Let stand 15 minutes before serving.


Per Serving: 178 Cal (27% from Fat, 12% from Protein, 61% from Carb); 5 g Protein; 5 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 27 g Carb; 1 g Fiber; 12 g Sugar; 72 mg Calcium; 1 mg Iron; 152 mg Sodium; 72 mg Cholesterol

*Chocolate Ice Cream Sundaes*(diabetic Recipe)

Hello everyone! Here is another one for those hot days. You don't need an ice cream machine either. This is really some good stuff, and easy. The sauce is really good too. I think I'll make a larger batch. I love espresso's. I think this sauce will work really well in those. Here it is.

*Chocolate Ice Cream Sundaes*(diabetic Recipe)

Servings: 6

Ice Cream:

¾ Cup Superfine Sugar

1/3 Cup Unsweetened Cocoa Powder

2 Cups 1% Milk

½ Tsp. Pure Vanilla Extract

Sauce:

½ Cup Splenda

3 Tbls. Unsweetened Cocoa Powder

1/3 Cup Strong Brewed Espresso, Or strong brewed Coffee

To Prepare Ice Cream:

In a medium bowl, whisk together sugar and cocoa. Slowly whisk in milk and vanilla extract until dry ingredients are dissolved and there are no longer lumps. Pour into a small baking pan. Freeze about 2 hours or until about frozen.

Score the surface with a sharp knife and cut into chunks. Place in a food processor or a blender and blend until smooth and creamy. Pour into a resealable container. Freeze until very firm, about 3 hours.

To prepare sauce:

In a small sauce pan, mix splenda and cocoa. Stir in espresso. Bring to boil over medium heat, stirring. Reduce heat to low and cook until slightly thickened, about 6 minutes. Let it cool slightly and add vanilla extract, stir. Serve over scoops of ice cream.

Per Serving: 111 Cal (12% from Fat, 12% from Protein, 76% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 26 g Carb; 2 g Fiber; 19 g Sugar; 107 mg Calcium; 1 mg Iron; 38 mg Sodium; 4 mg Cholesterol.

*Rib Roast & Potato Dinner*

Hello everyone, This isn't an every day Roast and vegetables. Cooking the roast in this way hold the juices in and its nice and tender. The sweet potatoes make a nice change of paste. If you would rather have russets, use Colby cheese instead. You can also use ham slices, chopped and saute' for about 2 or 3 minutes longer. I hope you enjoy this meal as much as we do.


*Rib Roast & Potato Dinner*

Servings: 6

For The Potatoes:
6 Lg. Sweet Potatoes
1 Tbls. Butter
½ Cup Red Bell Pepper, Chopped
½ Cup Green Bell Pepper, Chopped
2/3 Cup Onion, Chopped
8 Slices Crisp Bacon, Diced
1½ Cups Monterey Jack Cheese, Shredded and Divided
2 Tbls. Milk
2 Tbls. Sour Cream

For The Roast:
1 Tbls. Black Pepper, Coarse Ground
1 2¼ Lb. Tenderloin, Boneless
1½ Tbls. Chives, Fresh
1 Tbls. Tarragon Leaves, Fresh
1 Tsp. Thyme, Dried

FOR THE POTATOES:
Preheat oven to 400°F.
Pierce potatoes with a fork, several times. Bake for one hour, until tender.
In the mean time, melt the butter in a large nonstick skillet on medium heat. Add peppers and onion; saute' until tender about 6 minutes. Add bacon; saute for 2 minutes.
Reduce temperature to 350°F.
Cool potatoes slightly. Slit tops of potatoes and scoop out the pulp; reserving skins. In a bowl, mash the pulp. Stir in 1 cup monterey jack cheese, sour cream, and the vegetable mixture. Spoon the mixture into the potato shells. Sprinkle potatoes with the remaining monterey jack cheese. Place them on a baking sheet. Bake about 2o minutes, or until heated through.Serve with roast.

FOR THE ROAST:
Increase the oven temperature to 425°F.
Rub the pepper evenly over the beef, pressing gently so that pepper clings to the beef. Place the herbs in a large measuring cup and chop them up with kitchen shears. Using a sheet of waxed paper, mix the fresh and the dried herbs, spreading them out on the waxed paper. Roll the roast in herb mixture to completely coat.
Loosely tie the roast at 2-inch gaps with kitchen twine. Place a meat thermometer in the center of roast. Place Roast on a roasting rack. Roast the meat until the thermometer registers 155°F. for medium, about 30 minutes. Let cool for 5 minutes;
carve into thin slices.
For rare-130°F.
For well done-170°F.

Per Serving: 718 Cal (45% from Fat, 37% from Protein, 18% from Carb); 66 g Protein; 35 g Tot Fat; 16 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 32 g Carb; 5 g Fiber; 11 g Sugar; 331 mg Calcium; 9 mg Iron; 618 mg Sodium; 201 mg Cholesterol.

*Orange Chicken Stir-Fry* (Diabetic Recipe)

Hello. I hope all is well with every one today. I thought you would like this diabetic recipe. This has the foods required in a healthy diabetic meal, except the milk. We will just have to have a glass of milk too. This is a filling meal. I feel full after eating this one. Enjoy!


*Orange Chicken Stir-Fry* (Diabetic Recipe)

Servings: 4

Makes 4 servings (1¼ cups stir-fry, and ½ cup rice per serving) Tips: You can use packaged cut carrots.

¼ Cup Sugar Free Orange Marmalade
¼ Cup Light Soy Sauce
2 Tbls Cider Vinegar
1 Tbls. Cornstarch
1 Tbls. Olive Oil
3 Green Onions, Cut Into 1-Inch Pieces
1 Red Bell Peppers, Cut Into 1-Inch Pieces
2 Cups Broccoli Florets
½ Cup Carrots, Sliced
2 Cups Mushrooms, Sliced
1 Tbls. Fresh Ginger, Minced
1 Clove Garlic, Minced
¾ Lb. Boneless Skinless Chicken Breast, Cut Into ½" Strips
2 Cups Brown Rice, Hot Cooked
2 Tbls. Slivered Almonds, Toasted

Mix together marmalade, soy sauce, vinegar, and cornstarch in a small bowl; stir and dissolve cornstarch. Set aside.
Heat the oil in a large skillet on medium-high heat. Add green onions, bell pepper, broccoli, and carrots; Fry and stir for about 6 minutes, until crisp and tender, Add mushrooms and cook 2 more minutes. Remove from pan; keep warm.
Add ginger, garlic, and chicken to the hot skillet; Stir and fry until chicken is no longer pink in the center, about 5 minutes. Return vegetables to the pan. Stir in marmalade mixture and bring to a boil. Cook for 1 minute or until it thickens, stirring constantly. Serve over rice. Top it off with ½ tablespoon of slivered almonds .

Per Serving: 356 Cal (19% from Fat, 11% from Protein, 75% from Carb); 28 g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 51 g Carb; 5 g Fiber; 4 g Sugar; 51 mg Calcium; 3 mg Iron; 585 mg Sodium; 51 mg Cholesterol.

*Strawberry Crepes*

Hello, I thought today would be a good day for a breakfast recipe. This is my favorite breakfast, except I use Splenda in place of sugar. Less carbs, the fruit and cottage cheese are healthy foods. Enjoy!


*Strawberry Crepes*

Servings: 6

If you make the batter the night before, it is easier to handle once it sets.

1 Egg, Beaten
½ Cup Flour
¾ Cup Milk
½ Cup Sugar
½ Cup Strawberries, Cut In Half
½ Tsp. Vanilla Extract
¼ Cup Butter
½ Cup Cottage Cheese
In a medium bowl, mix together the egg, flour, milk, and ¼ cup of the sugar until the batter is smooth.
Pour the strawberries into a small sauce pan, fill it with water so that the berries are just covered, and heat.
When they begin to simmer, add the vanilla the remaining ¼ cup of sugar. Simmer for 3 minutes, then remove from heat.
Coat a fry pan with some butter. Pour 2-3 tablespoons of batter into the pan and tip the pan in all directions to make the batter spread out. Cook over a low heat until the batter looks slightly darker and dry.
Flip, then cook the other side until golden . Repeat process over again for the remaining crepes.
After all the crepes have been made, put 2-3 tablespoons of the cottage cheese across the middle of each one. then put 2-3 tablespoons of the strawberry mixture on the cottage cheese and roll.
Serve with strawberry syrup, whip cream, or both.

Per Serving: 206 Cal (39% from Fat, 9% from Protein, 51% from Carb); 5 g Protein; 9 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 27 g Carb; 1 g Fiber; 19 g Sugar; 56 mg Calcium; 0 mg Iron; 76 mg Sodium; 58 mg Cholesterol.

*Frozen Blackberry Yogurt* (diabetic Recipe)

Hello again, I have a diabetic recipe that's great for the hot weather. Even though the recipe doesn't say this. You can use any frozen fruit you desire. This way you can have a variety of frozen yogurt to cool down with. We have a large chest freezer, that I get to fill up with good things like this. I'll try to find more diabetic recipes that are grate for the heat. Enjoy!


*Frozen Blackberry Yogurt* (diabetic Recipe)

Servings: 12

3 Cups Frozen Blackberries, Partially Thawed
2 16 Oz. Containers Low-Fat Vanilla Yogurt
¼ Cup Honey

Place 1½ cups of the blackberries in a food processor with the yogurt and honey. Process until smooth.
Chop the remaining blackberries, finely, and stir into the yogurt mixture. Pour into a 2-quart pan.
Cover and freeze until firm, about 4 hours.
Chop the frozen mixture into small pieces, and place into the food processor. Pulse until it's fluffy.
Place the mixture back into the pan, and freeze, covered, until firm, about 7 hours.
Before serving, let the frozen yogurt stand at room temp. for 15 minutes. Makes 12 , ½ cup servings.

Per Serving: 82 Cal (7% from Fat, 12% from Protein, 81% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 18 g Carb; 2 g Fiber; 16 g Sugar; 84 mg Calcium; 0 mg Iron; 29 mg Sodium; 2 mg Cholesterol.

*Easy Chicken Fajitas*

Hello everyone! Today's recipe comes from my fiance'. I myself would call these burritos, but he calls them fajitas. So that's what we call them. Now believe it or not he made this recipe up. This is actually a very good meal. The carbs aren't to high either. These are very easy to make and you can warm the tortillas any way you want. Also, we have a George Foreman and we put the folded fajitas in it to seal it shut. I thought that was a pretty good idea Keith(my Fiance') had come up with.Well, here is the recipe.


*Easy Chicken Fajitas*

Servings: 4

1 Whole Chicken Breast, Thinly Sliced
1 Cup Salsa, Your Choice Of Flavor
4 Flour Tortillas, 10 Inch
1 Cup Rice, Prepared As Per Package Directions
½ Cup Sour Cream, Optional

Preheat oven at 400°F.
Slice chicken into strips and place in a baking pan.
Pour salsa over chicken slices and place in oven for 30 minutes, or til chicken is no longer pink.
In the mean time prepare rice.
When chicken and salsa are done, warm tortillas.
I turn a burner on medium heat and hold tortilla in one hand and lay part of it on the burner and turn it about ¼ way and repeat.
Repeat this procedure till all of one side is done, then turn tortilla over to the other side and repeat again.
When tortillas are done, place some chicken mixture and some rice in a tortilla and sour cream, if desired.
Wrap like a burrito and enjoy.

Per Serving: 171 Cal (38% from Fat, 17% from Protein, 44% from Carb); 8 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 19 g Carb; 1 g Fiber; 3 g Sugar; 71 mg Calcium; 2 mg Iron; 348 mg Sodium; 24 mg Cholesterol.

*Chicken And Bean Tacos* (Diabetic Recipe)

Hello every one! Today I'm posting another diabetic recipe. I wanted to give you all a recipe that I thought you would like. This doesn't have any of those strange ingredients that taste funny either. Its a little different from the beef taco, but this is healthy and it tastes good too. I hope you enjoy this one. Please leave a comment at any time and let me know what you think.here is the recipe.


*Chicken And Bean Tacos* (Diabetic Recipe)

Servings: 4

1 Whole Chicken Breast, Boneless, Skinless, Trimmed, Sliced Thin
1 Tsp. Minced Garlic
1/8 Tsp. Red Pepper, Ground
3 Tbls. Olive Oil, Divided
1 Cup Onion, Chopped
1/3 Cup Canned Diced Tomatoes, Sodium Free
2 Cups Canned Kidney Beans, Rinsed And Drained
8 8" Inch Whole Wheat Tortillas, Low Fat
½ Cup Avocado, Sliced Thinly
1 Cup Salsa, Optional
½ Cup Sour Cream, Low Fat, Optional
¼ Tsp. Sea Salt
¼ Tsp. Ground Black Pepper, Freshly Ground

You need a small bowl, mix chicken, garlic, red pepper, and 2 tablespoons of the oil.
Season with sea salt and freshly ground black pepper.
Toss to coat chicken.
Use a medium nonstick skillet over medium-high heat,cook chicken until no longer pink and the juices run clear.
Transfer chicken to a plate.
In the same pan over medium heat, saute' onion in the remaining 1 tablespoon oil, until soft and translucent.
Stir in the tomatoes, with the juice.
Add beans and stir, reduce heat to low, and cook until heated through.
Warm tortillas in the oven.
Fill each tortilla with chicken, bean mixture, and 1 tablespoon of avocado.
Serve with salsa and sour cream, if desired.

Per Serving: 377 Cal (50% from Fat, 15% from Protein, 34% from Carb); 15 g Protein; 22 g Tot Fat; 6 g Sat Fat; 12 g Mono Fat; 34 g Carb; 10 g Fiber; 6 g Sugar; 99 mg Calcium; 4 mg Iron; 507 mg Sodium; 24 mg Cholesterol.

*Chocolate Flan With Cinnamon* (Diabetic Recipe)

Hello everyone! I thought I had better post a diabetic recipe today, since I forgot that yesterday was suppose to be a diabetic recipe day. Sorry about that. I made this Flan recipe tonight and took the picture. I don't have any thing to make it fancy looking. I also didn't use custered cups because I don't have any. I used 4 ounce glass Pudding bowls. If ever you see any mistakes in my recipes, please let me know and I will fix it.Enjoy!





*Chocolate Flan With Cinnamon* (Diabetic Recipe)



Servings: 6



Suggestion: I lift the hot Flan cups after baking with tongs, very carefully.



4 Cups 1% Milk
¼ Cup Cocoa Powder, Unsweetened
1 Tsp. Cinnamon, Ground
½ Cup Sugar
½ Cup Splenda
3 Tbls. Water
4 Eggs
1 Tsp. Vanilla Extract


Place 6 4 ounce custard cups in a baking dish.
In a sauce pan blend milk, cocoa, cinnamon, and ¼ cup of the sugar together.
Over medium heat, bring mixture to a boil.
Continue cooking, stirring often for 20 to 25 minutes.
Set aside and let cool slightly.
Preheat oven at 350°F.
In another sauce pan, Blend the water, Splenda, and the rest of the sugar.
Mix over medium-high heat for one minute, or until the sugar dissolves.
Cover, bring to a boil, and cook about 3 minutes, or until bubbles are thick.
Remove lid, lower heat to medium, and cook, don't stir, 2 minutes, or until the syrup reaches a medium amber color.
Immediately pour the syrup into each custard cup, and swirl to coat the bottom and partway up the sides.
Whisk the eggs in a large bowl.
Slowly whisk in the milk and the vanilla mixture.
Strain the mixture through a sieve and pour into custard cups.
Fill the baking dish up to about a ½ inch of warm water, and cover with tin foil.
Bake until custards are just set, about 30 to 40 minutes.
Remove pan from oven and carefully remove cups from pan.
Let them cool on a rack for about 15 minutes. Refrigerate for one hour.
Before serving, run a knife around the edge of cups and invert flan on a plate.

Per Serving: 196 Cal (25% from Fat, 20% from Protein, 55% from Carb); 11 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 30 g Carb; 1 g Fiber; 25 g Sugar; 224 mg Calcium; 1 mg Iron; 127 mg Sodium; 172 mg Cholesterol.

*Spice Bread (Breadmachine)*

Today I was in the kitchen cooking all day long. I made chili from a recipe I found on site, I made apple crisp, and this Spice Bread in my bread machine. I haven't had a chance to eat any of the bread yet, but it smells really good. I'm going to have mine toasted with apple butter. Enjoy!



*Spice Bread (Bread machine)*



Servings: 16



1 Cup Milk
3 Tbls. Butter
¼ Cup Honey
3 Cup Unbleached bread flour
½ Cup Spelt flour
2 Tsp Dry yeast
1 Tsp Salt
2 Tsp coriander, Ground
1/8 Tsp cloves, Ground
1/8 Tsp ginger, Ground
1/4 Tsp cinnamon, Ground
1 Egg
1/2 Tbls. orange peel., Grated



Place all ingredients in bread machine in the order the manufacturer Suggests.