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Wednesday, August 13, 2008
Be Back To Blog Soon
Hi every one! I have been really busy moving and we have ran into a lot of problems, so I wont be posting anything for just a few days. I will be back soon though Have a good day.
Tuesday, August 12, 2008
*Chocolate Mouse*
Hello everyone! Today I thought I would post a good old fashioned Chocolate Mouse recipe. If you would rather use the frozen whipped topping (thawed) You can, and you can get away with using vanilla flavoring also.Well, enjoy the recipe. I'm in the middle of moving, so I am making this short and sweet.Until later.
*Chocolate Mouse*
Servings: 10
2 Oz. Semi-Sweet Chocolate Chips
3 Oz. Unsweetened Baking Chocolate
5 Egg Yolks
4 Egg Whites
¾ Cup Sugar
½ Tsp. Vanilla Extract
1½ Cups Whipping Cream, Whipped
1 Tbls. Rum Flavoring
In a double boiler of hot water, not boiling, melt chocolate chips and baking chocolate. Remove from heat and allow to cool. In a large bowl beat egg yolks with ½ cup of the sugar until light and thick. Add the chocolate, vanilla, and the rum flavoring. In a medium bowl beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until firm peaks form. Add and beat in ¼ cup of the meringue in the chocolate mixture. Fold in the remaining meringue and the whipping cream. Serve in small individual serving bowls. Enjoy!
Per Serving: 211 Cal (51% from Fat, 9% from Protein, 40% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 21 g Carb; 2 g Fiber; 18 g Sugar; 26 mg Calcium; 0 mg Iron; 33 mg Sodium; 122 mg Cholesterol.
*Chocolate Mouse*
Servings: 10
2 Oz. Semi-Sweet Chocolate Chips
3 Oz. Unsweetened Baking Chocolate
5 Egg Yolks
4 Egg Whites
¾ Cup Sugar
½ Tsp. Vanilla Extract
1½ Cups Whipping Cream, Whipped
1 Tbls. Rum Flavoring
In a double boiler of hot water, not boiling, melt chocolate chips and baking chocolate. Remove from heat and allow to cool. In a large bowl beat egg yolks with ½ cup of the sugar until light and thick. Add the chocolate, vanilla, and the rum flavoring. In a medium bowl beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until firm peaks form. Add and beat in ¼ cup of the meringue in the chocolate mixture. Fold in the remaining meringue and the whipping cream. Serve in small individual serving bowls. Enjoy!
Per Serving: 211 Cal (51% from Fat, 9% from Protein, 40% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 21 g Carb; 2 g Fiber; 18 g Sugar; 26 mg Calcium; 0 mg Iron; 33 mg Sodium; 122 mg Cholesterol.
Monday, August 11, 2008
*farmers Eggs* (Diabetic Recipe)
Hello everyone! Today I want to share this recipe with you.This one is easy and kind of fun to make.It's a little spicy. Here is a little hint about Jalapenos; the larger they are, the milder they are. Also, before cutting the jalapeno and cleaning the seeds out, ware a pair of plastic gloves for protection. If you get these on your hands and you rub your eyes your eyes will be in a lot of pain. So, please be vary careful. Well here is the recipe.
*farmers Eggs* (Diabetic Recipe)
Servings: 6
The corn tortillas have been included in the Nutrition Facts.
Nonstick Cooking Spray
1 Med. Onion, Halved & Thinly Sliced
1 14½ Oz. Can Diced Tomatoes, Drained
1 Lg. Jalapeno Pepper, Seeded & Chopped
2 Cloves Garlic, Minced
¾ Tsp. Chili Powder
6 Lg. Eggs
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Monterey Jack Cheese, Shredded & Reduced-Fat Or Cheddar
2 Tsp. Fresh Cilantro, Chopped
6 6 Inch Corn Tortillas, Warmed According To Package Instructions
Preheat oven at 400°F.
Coat a large cold oven proof skillet with the nonstick cooking spray. Preheat the skillet on medium-high heat. Add the onion to hot skillet and cook until tender about 5 minutes, occasionally stirring. Remove from the heat. In the mean time, using a small bowl stir together drained tomatoes, jalapeno pepper, garlic, and chili powder. Pour mixture over the onion in the skillet; spread it evenly. Break one egg in a cup and carefully slide the egg over the top of tomato mixture. Repeat the process with the remaining eggs, spacing the eggs as evenly as you possibly can. Sprinkle with the salt and pepper. Bake until eggs are set, about 20 minutes. Remove from the oven. Spread the cheese over the top of mixture; let stand for 5 minutes and spread cilantro over the top. Serve with tortillas, if desired. Enjoy!
Per Serving: 244 Cal (37% from Fat, 21% from Protein, 42% from Carb); 13 g Protein; 10 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 26 g Carb; 4 g Fiber; 5 g Sugar; 195 mg Calcium; 3 mg Iron; 637 mg Sodium; 255 mg Cholesterol.
*farmers Eggs* (Diabetic Recipe)
Servings: 6
The corn tortillas have been included in the Nutrition Facts.
Nonstick Cooking Spray
1 Med. Onion, Halved & Thinly Sliced
1 14½ Oz. Can Diced Tomatoes, Drained
1 Lg. Jalapeno Pepper, Seeded & Chopped
2 Cloves Garlic, Minced
¾ Tsp. Chili Powder
6 Lg. Eggs
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Monterey Jack Cheese, Shredded & Reduced-Fat Or Cheddar
2 Tsp. Fresh Cilantro, Chopped
6 6 Inch Corn Tortillas, Warmed According To Package Instructions
Preheat oven at 400°F.
Coat a large cold oven proof skillet with the nonstick cooking spray. Preheat the skillet on medium-high heat. Add the onion to hot skillet and cook until tender about 5 minutes, occasionally stirring. Remove from the heat. In the mean time, using a small bowl stir together drained tomatoes, jalapeno pepper, garlic, and chili powder. Pour mixture over the onion in the skillet; spread it evenly. Break one egg in a cup and carefully slide the egg over the top of tomato mixture. Repeat the process with the remaining eggs, spacing the eggs as evenly as you possibly can. Sprinkle with the salt and pepper. Bake until eggs are set, about 20 minutes. Remove from the oven. Spread the cheese over the top of mixture; let stand for 5 minutes and spread cilantro over the top. Serve with tortillas, if desired. Enjoy!
Per Serving: 244 Cal (37% from Fat, 21% from Protein, 42% from Carb); 13 g Protein; 10 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 26 g Carb; 4 g Fiber; 5 g Sugar; 195 mg Calcium; 3 mg Iron; 637 mg Sodium; 255 mg Cholesterol.
Sunday, August 10, 2008
*American Chilli Rellenos Casserole*
Hello, I'm back.Today's recipe is American Chilli Rellenos Casserole. If you like Mexican food, you will like this recipe. This casserole goes well with Spanish rice and a salad. You could even add fried rice to the menu and you will feel like you have gone out to eat at a restaurant, only the price is better when you cook at home. Well enjoy!
*American Chilli Rellenos Casserole*
Servings: 4
2 Lg. Poblano Peppers, Green Or Red
1½ Cups Monterey Jack Cheese, Shredded
3 Lg. Eggs, Whisked
¼ Cup Milk
1/3 Cup Flour, All-Purpose
¾ Tsp. Baking Powder
½ Tsp. Red Pepper, Ground
1/8 Tsp. Salt
¼ Cup Cheddar Cheese, Shredded
Sour Cream, Optional
Salsa, Optional
Preheat oven at 450°F.
Slice peppers in quarters and remove seeds, veins, and stems. Submerge peppers in boiling water for 3 minutes and drain. Transfer peppers to a paper towel and drain well. Place peppers in a well greased 2 quart square casserole dish. Sprinkle 1 cup Monterey jack cheese over tops of peppers.
Using a medium bowl mix the eggs and milk. Add the flour, baking powder, red pepper, and salt. Using an electric mixer, beat until smooth. Pour the mixture over the peppers and cheese. Bake in oven for 15 minutes or until a knife is inserted and comes out clean. Mix the remaining Monterey jack cheese and Cheddar cheese together and sprinkle over mixture in casserole dish. Allow cheese to melt for about 5 minutes. Serve with salsa and sour cream, if desired.
Per Serving: 331 Cal (60% from Fat, 26% from Protein, 14% from Carb); 21 g Protein; 22 g Tot Fat; 12 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 12 g Carb; 1 g Fiber; 3 g Sugar; 511 mg Calcium; 2 mg Iron; 569 mg Sodium; 237 mg Cholesterol.
*American Chilli Rellenos Casserole*
Servings: 4
2 Lg. Poblano Peppers, Green Or Red
1½ Cups Monterey Jack Cheese, Shredded
3 Lg. Eggs, Whisked
¼ Cup Milk
1/3 Cup Flour, All-Purpose
¾ Tsp. Baking Powder
½ Tsp. Red Pepper, Ground
1/8 Tsp. Salt
¼ Cup Cheddar Cheese, Shredded
Sour Cream, Optional
Salsa, Optional
Preheat oven at 450°F.
Slice peppers in quarters and remove seeds, veins, and stems. Submerge peppers in boiling water for 3 minutes and drain. Transfer peppers to a paper towel and drain well. Place peppers in a well greased 2 quart square casserole dish. Sprinkle 1 cup Monterey jack cheese over tops of peppers.
Using a medium bowl mix the eggs and milk. Add the flour, baking powder, red pepper, and salt. Using an electric mixer, beat until smooth. Pour the mixture over the peppers and cheese. Bake in oven for 15 minutes or until a knife is inserted and comes out clean. Mix the remaining Monterey jack cheese and Cheddar cheese together and sprinkle over mixture in casserole dish. Allow cheese to melt for about 5 minutes. Serve with salsa and sour cream, if desired.
Per Serving: 331 Cal (60% from Fat, 26% from Protein, 14% from Carb); 21 g Protein; 22 g Tot Fat; 12 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 12 g Carb; 1 g Fiber; 3 g Sugar; 511 mg Calcium; 2 mg Iron; 569 mg Sodium; 237 mg Cholesterol.
Saturday, August 9, 2008
*Almond Mocha Biscotti* (Diabetic Recipe)
Hello, I decided on this Almond Mocha Biscotti recipe today. This one has less carbohydrates than the one from yesterday. I think you could put those sugar free chocolate round candies from the bulk area at Cos-Co in. But I would chop them coarsely first and you have to remember the carb count will change a little. If you would like me to figure the nutrition facts with them in, I can do some investigating and find out for you. Just e-mail me and ask.Well thats all for today. Enjoy!
*Almond Mocha Biscotti* (Diabetic Recipe)
Servings: 20
½Cup Almonds, toasted and Coarsely chopped
½ Cup flour, All-Purpose
1/2 Cup whole wheat flour
¼Cup Chocolate Baking Powder, unsweetened
1 Tbls. Coffee Powder, reg, instant
½ Tsp baking soda
1/8 Tsp. salt
½ Cup Splenda granular, Sugar Substitute
1 egg
1 egg white
1½ Tsp. vanilla extract
1 Tsp. almond extract
Non Stick Cooking Spray
Preheat the oven at 350°F. Use parchment paper to cover baking sheet and coat with nonstick cooking spray. Place almonds, all purpose flour, whole wheat flour, cocoa powder, coffee powder, baking soda, and salt in a large bowl and blend with electric mixer for about 2 minutes. Add the Splenda, egg, egg white, vanilla extract, and almond extract and blend for another 2 minutes. Combine the flour mixture and the egg mixture and divide dough in half and form 2 logs, about 5 inches long, on each half of the sheet. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300° F. Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are firm. Cool on a wire rack.
Per Serving: 51 Cal (36% from Fat, 15% from Protein, 50% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 10 mg Calcium; 0 mg Iron; 35 mg Sodium; 10 mg Cholesterol.
*Almond Mocha Biscotti* (Diabetic Recipe)
Servings: 20
½Cup Almonds, toasted and Coarsely chopped
½ Cup flour, All-Purpose
1/2 Cup whole wheat flour
¼Cup Chocolate Baking Powder, unsweetened
1 Tbls. Coffee Powder, reg, instant
½ Tsp baking soda
1/8 Tsp. salt
½ Cup Splenda granular, Sugar Substitute
1 egg
1 egg white
1½ Tsp. vanilla extract
1 Tsp. almond extract
Non Stick Cooking Spray
Preheat the oven at 350°F. Use parchment paper to cover baking sheet and coat with nonstick cooking spray. Place almonds, all purpose flour, whole wheat flour, cocoa powder, coffee powder, baking soda, and salt in a large bowl and blend with electric mixer for about 2 minutes. Add the Splenda, egg, egg white, vanilla extract, and almond extract and blend for another 2 minutes. Combine the flour mixture and the egg mixture and divide dough in half and form 2 logs, about 5 inches long, on each half of the sheet. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300° F. Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are firm. Cool on a wire rack.
Per Serving: 51 Cal (36% from Fat, 15% from Protein, 50% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 10 mg Calcium; 0 mg Iron; 35 mg Sodium; 10 mg Cholesterol.
Friday, August 8, 2008
*Mocha Biscotti*
Hello, I'm back. I chose these biscotti's because they aren't very hard to make, and I really like coffee flavored desserts. When I was a little girl (long, long ago:) I was given a slice of cake that taste like coffee. I have loved that flavor every since then. I hope you enjoy these as much as I do. Because I'm a diabetic, I do substitute the sugar with my favorite sugar substitute so the carbs are lower. The less carbs the better. Enjoy!
*Mocha Biscotti*
Servings: 24
1/4 Cup hazelnuts, toasted & coarsely Chopped
3 large eggs
1 Tsp vanilla extract
2 Cups flour, All-Purpose
½ Cup sugar
1 Tsp baking powder
1/8 Tsp. salt
¾ Tsp. cinnamon
½ Tsp. cloves, Ground
1½ Tsp. Instant coffee powder
¾ Cup semi-sweet chocolate chips
Preheat oven at 300°F.
Line a baking sheet with parchment paper. In a small bowl whisk together the eggs and vanilla extract. Set aside. With an electric mixer, beat the flour, sugar, baking powder, salt, cinnamon, cloves, and coffee powder until combined. Slowly add the egg mixture and beat until a dough forms. Add the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half and place on a lightly floured surface. Roll each half of dough into a log about 10 inches long and 2 inches wide. Place logs to the prepared baking sheet, spacing about 3 inches apart. Bake for about 35 to 40 minutes, or until firm to the touch. Remove from oven and transfer logs to a wire rack for about 10 minutes. Place on a cutting board, with a bread knife, cut each log crosswise, on the diagonal, into 3/4 inch slices. Arrange the slices on the baking sheet, turning slices over, and bake 20 minutes or until firm to the touch. Remove from oven and let cool on a wire rack.
Per Serving: 103 Cal (32% from Fat, 9% from Protein, 59% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 22 mg Calcium; 0 mg Iron; 44 mg Sodium; 31 mg Cholesterol.
*Mocha Biscotti*
Servings: 24
1/4 Cup hazelnuts, toasted & coarsely Chopped
3 large eggs
1 Tsp vanilla extract
2 Cups flour, All-Purpose
½ Cup sugar
1 Tsp baking powder
1/8 Tsp. salt
¾ Tsp. cinnamon
½ Tsp. cloves, Ground
1½ Tsp. Instant coffee powder
¾ Cup semi-sweet chocolate chips
Preheat oven at 300°F.
Line a baking sheet with parchment paper. In a small bowl whisk together the eggs and vanilla extract. Set aside. With an electric mixer, beat the flour, sugar, baking powder, salt, cinnamon, cloves, and coffee powder until combined. Slowly add the egg mixture and beat until a dough forms. Add the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half and place on a lightly floured surface. Roll each half of dough into a log about 10 inches long and 2 inches wide. Place logs to the prepared baking sheet, spacing about 3 inches apart. Bake for about 35 to 40 minutes, or until firm to the touch. Remove from oven and transfer logs to a wire rack for about 10 minutes. Place on a cutting board, with a bread knife, cut each log crosswise, on the diagonal, into 3/4 inch slices. Arrange the slices on the baking sheet, turning slices over, and bake 20 minutes or until firm to the touch. Remove from oven and let cool on a wire rack.
Per Serving: 103 Cal (32% from Fat, 9% from Protein, 59% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 22 mg Calcium; 0 mg Iron; 44 mg Sodium; 31 mg Cholesterol.
Thursday, August 7, 2008
* Cranberry Pork Chops* (Diabetic Recipe)
Hi, I hope you all are having a great day. I picked this recipe because the flavor is very good. The mixture of ingredients almost makes the house smell like Christmas. You get that warm fuzzy feeling.OK, I like having warm and fuzzy feelings. I know, I sound like some fruit cake. who doesn't like feeling that way? Back to the subject. This will go good with a salad and a small baked potato. Well enjoy!
* Cranberry Pork Chops* (Diabetic Recipe)
Servings: 4
You can use any cut of pork.
4 boneless pork chops, 3/4-inch thick
1/8 Tsp. Salt
1/8 Tsp. pepper
¼ Cup Apple Juice
½ Cup Cranberry Sauce, whole, canned
2 Tbls. Orange Juice, unsweetened, frozen concentrate
¼ Tsp. ground ginger
¼ Tsp. nutmeg, Ground
Non Stick Cooking Spray
Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle both sides of pork with salt and pepper. In hot skillet, brown pork on each side. Add apple juice. Cover; cook over low heat for 5 to 6 minutes or until pork is done. In a small bowl, mix together cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over pork. Cook for 1 to 2 minutes, until heated through.
Per Serving: 296 Cal (46% from Fat, 32% from Protein, 22% from Carb); 23 g Protein; 15 g Tot Fat; 5 g Sat Fat; 7 g Mono Fat; 2 g Poly Fat; 16 g Carb; 0 g Fiber; 13 g Sugar; 25 mg Calcium; 1 mg Iron; 84 mg Sodium; 74 mg Cholesterol.
* Cranberry Pork Chops* (Diabetic Recipe)
Servings: 4
You can use any cut of pork.
4 boneless pork chops, 3/4-inch thick
1/8 Tsp. Salt
1/8 Tsp. pepper
¼ Cup Apple Juice
½ Cup Cranberry Sauce, whole, canned
2 Tbls. Orange Juice, unsweetened, frozen concentrate
¼ Tsp. ground ginger
¼ Tsp. nutmeg, Ground
Non Stick Cooking Spray
Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle both sides of pork with salt and pepper. In hot skillet, brown pork on each side. Add apple juice. Cover; cook over low heat for 5 to 6 minutes or until pork is done. In a small bowl, mix together cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over pork. Cook for 1 to 2 minutes, until heated through.
Per Serving: 296 Cal (46% from Fat, 32% from Protein, 22% from Carb); 23 g Protein; 15 g Tot Fat; 5 g Sat Fat; 7 g Mono Fat; 2 g Poly Fat; 16 g Carb; 0 g Fiber; 13 g Sugar; 25 mg Calcium; 1 mg Iron; 84 mg Sodium; 74 mg Cholesterol.
Wednesday, August 6, 2008
*Maple Glazed Porkchops*
Hello, today I'm posting a Maple Glazed pork chop recipe. I love the smell of maple cooking and the anticipation of getting to eat it and what it is cooked or baked in or on. As I have said before, I normally don't get to eat pork chops. occasionally I will cook something for myself and something my fiance' likes. Making 2 meals is not something I like to do very often. Well, enjoy!
*Maple Glazed Pork chops*
Servings: 4
4 Pork Chops, ¾ Inch Thick
2 Tbls. Olive Oil
1/3 Cup Apple Juice, Or Water
1/3 Cup Maple Syrup
1¼ Tsp. Cornstarch
¼ Tsp. Sage, Crushed
1/8 Tsp. Black Pepper
¼ Cup Pecans, Chopped & Toasted
Trim the fat from the meat.Heat oil in a large skillet and cook pork chops for 8 to 10 minutes, turning once. Move to a platter and keep warm. In the meanwhile, In a small saucepan, stir juice, syrup, cornstarch, sage, and pepper. Heat and stir over medium heat until it thickens and is bubbling. Cook and stir for about 2 minutes. Add pecans. Ladle over the tops of pork chops. Serve.
Per Serving: 422 Cal (56% from Fat, 23% from Protein, 21% from Carb); 24 g Protein; 26 g Tot Fat; 6 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 22 g Carb; 1 g Fiber; 16 g Sugar; 46 mg Calcium; 2 mg Iron; 3 mg Sodium; 74 mg Cholesterol.
*Maple Glazed Pork chops*
Servings: 4
4 Pork Chops, ¾ Inch Thick
2 Tbls. Olive Oil
1/3 Cup Apple Juice, Or Water
1/3 Cup Maple Syrup
1¼ Tsp. Cornstarch
¼ Tsp. Sage, Crushed
1/8 Tsp. Black Pepper
¼ Cup Pecans, Chopped & Toasted
Trim the fat from the meat.Heat oil in a large skillet and cook pork chops for 8 to 10 minutes, turning once. Move to a platter and keep warm. In the meanwhile, In a small saucepan, stir juice, syrup, cornstarch, sage, and pepper. Heat and stir over medium heat until it thickens and is bubbling. Cook and stir for about 2 minutes. Add pecans. Ladle over the tops of pork chops. Serve.
Per Serving: 422 Cal (56% from Fat, 23% from Protein, 21% from Carb); 24 g Protein; 26 g Tot Fat; 6 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 22 g Carb; 1 g Fiber; 16 g Sugar; 46 mg Calcium; 2 mg Iron; 3 mg Sodium; 74 mg Cholesterol.
Tuesday, August 5, 2008
*Oatmeal Cookies* (Diabetic Recipe)
Hello, today's diabetic cookie recipe are oatmeal cookies. These are good and you can substitute with Splenda granular sugar substitute for the Splenda sugar blend. It works just as good as the sugar blend an you get less carbohydrates too. If you want know the carb count for them that way, just e-mail me and I'll gt right to it and send you what I figured out. They are a little different with the peanut butter, but are still good. Well enjoy, until tomorrow.
*Oatmeal Cookies* (Diabetic Recipe)
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Reduced Fat
½ Cup Splenda Sugar Blend
1/3 Cup Splenda Brown Sugar Blend, Packed
¾ Tsp. Baking Soda
2 Egg Whites
1 Tsp. Vanilla
1 Cup Flour, All-Purpose
1 Cup Quick Cooking Rolled Oats
Preheat oven at 375°F.
Using a large bowl mix butter and peanut butter together.Beat on medium to high speed for 30 seconds with an electric mixer, or until combined. Add sugar blend, brown sugar blend, and the baking soda.Scraping the sides of the bowl occasionally , beat until combined. Beat in vanilla and egg whites until well combined. Beat in as much of the flour as you can with the mixer. Using a wooden or plastic spoon, stir in the remaining flour and oats. Drop the dough by rounded teaspoons about 2 inches apart on an ungreased baking sheet. Bake for 7 to 8 minutes or until the edges are a golden brown. Allow to cool on baking sheet for 1 minute. Move to a wire rack and allow to cool.
Per Serving: 78 Cal (49% from Fat, 8% from Protein, 43% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 2 mg Calcium; 0 mg Iron; 47 mg Sodium; 6 mg Cholesterol.
*Oatmeal Cookies* (Diabetic Recipe)
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Reduced Fat
½ Cup Splenda Sugar Blend
1/3 Cup Splenda Brown Sugar Blend, Packed
¾ Tsp. Baking Soda
2 Egg Whites
1 Tsp. Vanilla
1 Cup Flour, All-Purpose
1 Cup Quick Cooking Rolled Oats
Preheat oven at 375°F.
Using a large bowl mix butter and peanut butter together.Beat on medium to high speed for 30 seconds with an electric mixer, or until combined. Add sugar blend, brown sugar blend, and the baking soda.Scraping the sides of the bowl occasionally , beat until combined. Beat in vanilla and egg whites until well combined. Beat in as much of the flour as you can with the mixer. Using a wooden or plastic spoon, stir in the remaining flour and oats. Drop the dough by rounded teaspoons about 2 inches apart on an ungreased baking sheet. Bake for 7 to 8 minutes or until the edges are a golden brown. Allow to cool on baking sheet for 1 minute. Move to a wire rack and allow to cool.
Per Serving: 78 Cal (49% from Fat, 8% from Protein, 43% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 2 mg Calcium; 0 mg Iron; 47 mg Sodium; 6 mg Cholesterol.
Monday, August 4, 2008
*Capppuccino Crackle Cookies*
Hello, today I decided on Cappuccino Crackle Cookies. These cookies get cracks all over the tops of them buy the time that they are done. these are really good too. If you have Espresso powder, you can substitute that with the coffee granules.Well enjoy!
*Cappuccino Crackle Cookies*
Servings: 40
1/3 Cup Butter
1 Cup Brown Sugar, Packed
¾ Cup Unsweetened Cocoa Powder
1½ Tbls. Coffee Granules
1 Tsp. Baking Powder
1½ Tsp. Cinnamon
2 Egg Whites
½ Cup Vanilla Yogurt, Low-Fat
1½ Cups Flour, All-Purpose
1/3 Cup Granulated Sugar
Preheat oven at 35o°F.
Using a large bowl beat butter with an electric mixer on medium or high speed for about 30 seconds or until it is softened. Add the next 5 ingredients. Now Beat until combined, scraping the sides of the bowl occasionally. Beat the egg whites and yogurt in until combined. Beat as much of the flour in as you can with the mixer. Mix in the remaining flour. Put the granulated sugar in a small bowl. Using a teaspoon drop the dough into the sugar and roll it in to a ball. Place the balls 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until the edges are firm. Remove cookies from baking pan and place on a wire rack to cool. Enjoy!
Per Serving: 64 Cal (24% from Fat, 7% from Protein, 70% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 12 g Carb;J 1 g Fiber; 8 g Sugar; 21 mg Calcium; 0 mg Iron; 30 mg Sodium; 4 mg JCholesterol.
*Cappuccino Crackle Cookies*
Servings: 40
1/3 Cup Butter
1 Cup Brown Sugar, Packed
¾ Cup Unsweetened Cocoa Powder
1½ Tbls. Coffee Granules
1 Tsp. Baking Powder
1½ Tsp. Cinnamon
2 Egg Whites
½ Cup Vanilla Yogurt, Low-Fat
1½ Cups Flour, All-Purpose
1/3 Cup Granulated Sugar
Preheat oven at 35o°F.
Using a large bowl beat butter with an electric mixer on medium or high speed for about 30 seconds or until it is softened. Add the next 5 ingredients. Now Beat until combined, scraping the sides of the bowl occasionally. Beat the egg whites and yogurt in until combined. Beat as much of the flour in as you can with the mixer. Mix in the remaining flour. Put the granulated sugar in a small bowl. Using a teaspoon drop the dough into the sugar and roll it in to a ball. Place the balls 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until the edges are firm. Remove cookies from baking pan and place on a wire rack to cool. Enjoy!
Per Serving: 64 Cal (24% from Fat, 7% from Protein, 70% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 12 g Carb;J 1 g Fiber; 8 g Sugar; 21 mg Calcium; 0 mg Iron; 30 mg Sodium; 4 mg JCholesterol.
Sunday, August 3, 2008
*Mocha Cupcakes And Blackberries* (Diabetic Recip)
Hello, I hope all is well. Today's Diabetic recipe is Mocha Cupcakes and Blackberries. These are very good with a cup of coffee or tea or even a nice glass of milk.. The blackberries and whipped topping make this a great snack. These are low in fat and the carbs are perfect for a snack. You also get a fruit with this yummy snack. You can also substitute the blackberries with another fruit. This also takes care of that sweet tooth. Well, enjoy!
*Mocha Cupcakes And Blackberries* (Diabetic Recipe)
Servings: 12
Nonstick Cooking Spray
¾ Cup Splenda Sugar Blend
½ Cup Water
2 Tbls. Instant Coffee Powder
3 Oz. Semi-Sweet Chocolate Chips, Chopped
2 Egg Yolks
1¼ Tsp. Vanilla
½ Cup Unsweetened Cocoa Powder
1/3 Cup Flour, All-Purpose
½ Tsp. Baking Powder
5 Egg Whites
1½ Cups Blackberries, Fresh
4 Oz Frozen Light Whipped Dessert Topping, Low Fat & Thawed
Preheat oven at 350°F. Line muffin pan with 12 paper muffin cups and set aside. In a medium saucepan mix together Splenda sugar blend, water, and coffee powder. Heat and stir over medium-low heat until sugar blend dissolves and the mixture almost boils. Stir in the chopped chocolate chips until melted. Remove from heat. In a bowl slightly beat egg yolks. Slowly stir in the chocolate mixture into the egg yolks; stir in the vanilla ( the batter may appear a little grainy). Set aside. In a bowl mix together cocoa powder, flour, and baking powder. Stir in chocolate mixture until smooth.In another bowl beat the egg whites with an electric mixer on medium speed until stiff peaks form. Stir in a small amount of beaten egg whites into the chocolate mixture to lighten it up a bit. Fold the chocolate mixture into the remaining egg whites. Fill the paper muffin cups about ¾ full. Bake for 18 to 28 minutes or when gently touched it springs back. Remove from oven and place cupcakes on a wire rack to cool. To serve, top with berries and whipped topping.
Per Serving: 167 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 27 g Carb; 2 g Fiber; 21 g Sugar; 33 mg Calcium; 1 mg Iron; 53 mg Sodium; 34 mg Cholesterol.
*Mocha Cupcakes And Blackberries* (Diabetic Recipe)
Servings: 12
Nonstick Cooking Spray
¾ Cup Splenda Sugar Blend
½ Cup Water
2 Tbls. Instant Coffee Powder
3 Oz. Semi-Sweet Chocolate Chips, Chopped
2 Egg Yolks
1¼ Tsp. Vanilla
½ Cup Unsweetened Cocoa Powder
1/3 Cup Flour, All-Purpose
½ Tsp. Baking Powder
5 Egg Whites
1½ Cups Blackberries, Fresh
4 Oz Frozen Light Whipped Dessert Topping, Low Fat & Thawed
Preheat oven at 350°F. Line muffin pan with 12 paper muffin cups and set aside. In a medium saucepan mix together Splenda sugar blend, water, and coffee powder. Heat and stir over medium-low heat until sugar blend dissolves and the mixture almost boils. Stir in the chopped chocolate chips until melted. Remove from heat. In a bowl slightly beat egg yolks. Slowly stir in the chocolate mixture into the egg yolks; stir in the vanilla ( the batter may appear a little grainy). Set aside. In a bowl mix together cocoa powder, flour, and baking powder. Stir in chocolate mixture until smooth.In another bowl beat the egg whites with an electric mixer on medium speed until stiff peaks form. Stir in a small amount of beaten egg whites into the chocolate mixture to lighten it up a bit. Fold the chocolate mixture into the remaining egg whites. Fill the paper muffin cups about ¾ full. Bake for 18 to 28 minutes or when gently touched it springs back. Remove from oven and place cupcakes on a wire rack to cool. To serve, top with berries and whipped topping.
Per Serving: 167 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 27 g Carb; 2 g Fiber; 21 g Sugar; 33 mg Calcium; 1 mg Iron; 53 mg Sodium; 34 mg Cholesterol.
Saturday, August 2, 2008
Chocolate Cups Of Peanut Butter Muffins
Hello everyone,I hope all is well. Today I am posting this muffin recipe for all of those that love peanut butter cups. This is a good one for the kids and of coarse those kids at heart. I think these are good with chocolate frosting (or not). Have you ever forgot to buy more baking powder? You can substitute 1/2 tsp. of cream of tarter plus 1/4 tsp. of baking soda for 1 tsp. of baking powder. Until tomorrow.
*Chocolate Cups Of Peanut Butter Muffins*
Servings: 24
1¾ Cups Flour, all-purpose
1¼ Cups Brown Sugar, Firmly Packed
2½ Tsp. Baking Powder
½ Tsp. Salt
1 Cup Milk
1/3 Cup Shortening
½ Cup Peanut Butter
1¼ Tsp. Vanilla Extract
2 Eggs
24 Minni Peanut Butter Cups, Chocolate Covered
Heat oven at 350°F.
Line muffin pans with 24 paper muffin cups.In a large bowl, mix all ingredients together except the peanut butter cups, at low speed until just moistened, then beat for 2 minutes on medium speed. Fill the paper muffin cups about 2/3 full. Push a peanut butter cup in center of the batter filled muffin cups until candy top edges are even with the batter. Bake for 20 to 28 minutes or until the tops of muffins bounce back after being softly touched. Let cool and serve.
Per Serving: 183 Cal (41% from Fat, 8% from Protein, 51% from Carb); 4 g Protein; 8 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 24 g Carb; 1 g Fiber; 16 g Sugar; 58 mg Calcium; 0 mg Iron; 166 mg Sodium; 23 mg Cholesterol.
*Chocolate Cups Of Peanut Butter Muffins*
Servings: 24
1¾ Cups Flour, all-purpose
1¼ Cups Brown Sugar, Firmly Packed
2½ Tsp. Baking Powder
½ Tsp. Salt
1 Cup Milk
1/3 Cup Shortening
½ Cup Peanut Butter
1¼ Tsp. Vanilla Extract
2 Eggs
24 Minni Peanut Butter Cups, Chocolate Covered
Heat oven at 350°F.
Line muffin pans with 24 paper muffin cups.In a large bowl, mix all ingredients together except the peanut butter cups, at low speed until just moistened, then beat for 2 minutes on medium speed. Fill the paper muffin cups about 2/3 full. Push a peanut butter cup in center of the batter filled muffin cups until candy top edges are even with the batter. Bake for 20 to 28 minutes or until the tops of muffins bounce back after being softly touched. Let cool and serve.
Per Serving: 183 Cal (41% from Fat, 8% from Protein, 51% from Carb); 4 g Protein; 8 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 24 g Carb; 1 g Fiber; 16 g Sugar; 58 mg Calcium; 0 mg Iron; 166 mg Sodium; 23 mg Cholesterol.
Friday, August 1, 2008
*Chocolate Toffy & Nut Scones* (Diabetic Recipe)
Hello everyone! Today I am posting a Diabetic Scone recipe. I took some diabetic scone recipes and came up with this one. I have been craving scones for days an I finally made some that I can eat. The sugar-free chocolate covered toffee bits, I get at Win-Co Foods and the nutrition facts are from them also. You could also substitute with the sugar-free chocolate rounds too.
Just chop them up coarsely also. they would be like having chocolate chunks instead. Enjoy!
*Chocolate Toffee & Nut Scones* (Diabetic Recipe)
Servings: 16
You can use a nut of your choice.
1 Cup unbleached all-purpose flour
1 Cup whole-wheat flour
1 Tsp baking powder
1/4 Tsp salt
4 Tbls. butter, No Salt & Softened
1 Cup buttermilk
1/2 Cup Chocolate Covered Toffee Bits, Sugar-Free & coarsely Chopped
½ Cup Hazelnuts, Coarsely Chopped
Preheat oven at 400°F. Coat a baking sheet with non-stick cooking spray or cover with parchment paper and coat with cooking spray. In a large bowl, sift the dry ingredients together. Cut the butter into the flour mixture with a pastry cuter or use a fork, until mixture looks like course crumbs. Stir in the chocolate covered toffee and hazelnuts. Add buttermilk and knead into a soft dough. Do not over mix the dough. Turn out on to a lightly floured board, kneed 4 or 5 times and roll out the dough until 1/2" thick. Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color. Serve warm or let cool and store in an airtight container.
Per Serving: 165 Cal (42% from Fat, 6% from Protein, 52% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 26 g Carb; 4 g Fiber; 1 g Sugar; 38 mg Calcium; 0 mg Iron; 159 mg Sodium; 11 mg Cholesterol; 17 g sugar alcohol.
Just chop them up coarsely also. they would be like having chocolate chunks instead. Enjoy!
*Chocolate Toffee & Nut Scones* (Diabetic Recipe)
Servings: 16
You can use a nut of your choice.
1 Cup unbleached all-purpose flour
1 Cup whole-wheat flour
1 Tsp baking powder
1/4 Tsp salt
4 Tbls. butter, No Salt & Softened
1 Cup buttermilk
1/2 Cup Chocolate Covered Toffee Bits, Sugar-Free & coarsely Chopped
½ Cup Hazelnuts, Coarsely Chopped
Preheat oven at 400°F. Coat a baking sheet with non-stick cooking spray or cover with parchment paper and coat with cooking spray. In a large bowl, sift the dry ingredients together. Cut the butter into the flour mixture with a pastry cuter or use a fork, until mixture looks like course crumbs. Stir in the chocolate covered toffee and hazelnuts. Add buttermilk and knead into a soft dough. Do not over mix the dough. Turn out on to a lightly floured board, kneed 4 or 5 times and roll out the dough until 1/2" thick. Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color. Serve warm or let cool and store in an airtight container.
Per Serving: 165 Cal (42% from Fat, 6% from Protein, 52% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 26 g Carb; 4 g Fiber; 1 g Sugar; 38 mg Calcium; 0 mg Iron; 159 mg Sodium; 11 mg Cholesterol; 17 g sugar alcohol.
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