*Pecan Sammie's*

Hello everyone! I noticed I skipped a day for those of you that don't have diabetes, so I decided to post recipes for the Normie's out there today and tomorrow. This recipe is so good. I went to my friends house for a BBQ and she served these as an appetiser. She gave me the recipe. She
(Patty) said her 3 year old calls them nut Sammie's, hence the name Pecan Sammie's. I thought it was cute, so you know the rest. Diabetics could eat these too, except I would use light cream cheese. Well that's it for today, Enjoy!

Pecan Sammie's

Servings: 20 (about)

1 8 Oz. Pkg Cream cheese, Room Temperature
2 Tbls. Fresh chives, Chopped
¼ Tsp. Ground Pepper, Freshly Ground
1/8 Tsp. Salt
1 Cup Pecan halves

Mix the cream cheese, chives, salt, and pepper. Spread a small amount on a pecan half and top with another pecan half. Serve chilled or at room temperature. About 20 servings.

Per Serving: 82 Cal (88% from Fat, 7% from Protein, 5% from Carb); 1 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 1 g Carb; 1 g Fiber; 0 g Sugar; 14 mg Calcium; 0 mg Iron; 53 mg Sodium; 14 mg Cholesterol.

*Deviled Eggs w/Crab* (Diabetic)

Hello everyone! Today's diabetic recipe is Deviled Eggs with Crab. These are great for party's, holidays, picnics, and company over for dinner. I haven't had any complaints and they never last for very long. Well I hope you enjoy these.


Deviled Eggs w/Crab

Serves: 16

Eggs:
8 Eggs, Hard Boiled
2 tsp. Dijon Mustard
1/4 cup Light Miracle Whip
1 tbls. Green Onion, chopped finely
1/4 tsp. Salt
1/4 tsp. Cayenne Pepper
Crab:
1 tbls. Mango Chutney, Purchased
3 tbls. Light Miracle Whip
1/2 tsp. Curry Powder
1/2 cup Crab meat, Cooked, about 3 oz.

Eggs:
In a small bowl mix egg yolks, miracle whip, green onion, mustard,salt, and cayenne pepper; mash and stir with a fork until combined.Spoon into a Decorating bag fitted with a star tip or you
can use a Quart size resealable bag with a corner snipped off. Pipe into egg whites.
Crab,
Cut up any large pieces of chutney.In a small bowl mix Chutney, miracle whip, curry powder, salt, and cayenne pepper. Carefully fold in crab meat. Top each deviled egg with a spoonful of crab mixture. Cover and chill for 2 hours. I you desire garnish with
paprika.Enjoy!

Per Serving: 72 Cal (63% from Fat, 25% from Protein, 13% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 16 mg Calcium; 1 mg
Iron; 143 mg Sodium; 124 mg Cholesterol.

*Mini Peppers With Cheese* (Diabetic Recipe)

Today I chose an appatizer for the diabetics. These are really differant. The bell peppers should weigh about 8 ounces total, for all 10 together. You can probably find these peppers at Cos-Co. These are really low in carbs. Well enjoy!


*Mini Peppers With Cheese* (Diabetic Recipe)

Appetizers: 20

10 Mini Sweet Bell Pepper, Varius Colors
1 8 0z. Pkg. Neufchatel Cheese, Reduced-Fat & Softened
1tbls. Rosemary, Fresh Snipped
1 Tbls. Thyme, Fresh Snipped
1 Tbls. Lime Juice
1 Tbls. Lime Zest, Finely Shredded
2 Tbls. Non-Fat Milk
Fresh Cilantro, For Garnish

Cut each pepper in half, length wise. Clean seeds from inside; set aside.In a bowl, combine Neufchatel cheese, rosemary, thyme, lime juice, and milk. Spoon cheese mixture into the pepper halfs. Sprinkle mixture with lime zest. Cover and chill for 4 hours. Garnish with cilantro and serve.

Per Appetizer: 103 Cal (77% from Fat, 15% from Protein, 7% from Carb); 4 g Protein; 9 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 37 mg Calcium; 0 mg Iron; 154 mg Sodium; 29 mg Cholesterol.

*Toffee-Coated Cashews*

Today is an appetizer day, for all you party Hosts and your
family get together,s. These are so good. You can use popcorn or try pretzels. I would use more than 2 cups of popcorn though, such as 3 or 4 cups. You could probably make brittle with this recipe too. I really like blogging because I get ideas as I type. If you have any other ideas, please share them with us. Until tomorrow.


*Toffee-Coated Cashews*

Servings: 9
Makes 2¼ cups, ¼ cup servings.

Non Stick Cooking Spray
2 Tbls. Butter
¼ Cup Sugar
2 Tbls. Light Corn Syrup
1½ Tsp. Cinnamon
¼ Tsp. Ground Nutmeg
1/8 Tsp. Salt
2 Cups Cashews, Veins Removed & Roasted


Preheat oven at 300°F.
Spray a jelly roll pan with non stick cooking spray. In a small sauce pan, melt butter on medium low heat. Pour butter in a medium bowl and add sugar, corn syrup, cinnamon, nutmeg, and salt; mix well. Add the cashews to the mixture and toss to coat. Pour the coated cashews in jelly roll pan. Spread them evenly in pan. Bake, mixing every now and again, until golden brown, about 20 minutes. Place pan on a wire rack; break up the cashews with a metal spatula, As needed. Allow coated cashews to cool for 15 minutes. Serve.

Per Serving: 259 Cal (63% from Fat, 9% from Protein, 28% from Carb); 7 g Protein; 19 g Tot Fat; 5 g Sat Fat; 10 g Mono Fat; 3 g Poly Fat; 19 g Carb; 1 g Fiber; 11 g Sugar; 19 mg Calcium; 3 mg Iron; 61 mg Sodium; 7 mg Cholesterol.

*Crunchy Ravioli & Dipping Sauce*

Hi, today I'm making it short and sweet. I am going to visit family today. they live up in the mountains.any here is the recipe.


*Crunchy Ravioli & Dipping Sauce*

Servings: 6

Ravioli:
2 Eggs
1 Cup Italian Bread Crumbs
¼ Cup Parmesan Cheese, Grated
24 Square Cheese Filled Ravioli, ThawedL
½ Cup Vegetable Oil, Divided
Dipping Sauce:
1 Cup Marinara Sauce, Prepared
¼ Cup Marinated Artichoke Hearts, Drained And Chopped
1/3 Cup Pitted Black Olives, Chopped
2 Tbls. Fresh Cilantro, Chopped

Ravioli:
preheat oven at 200°F. Cover a large plate with a couple of paper towels. In a pie plate, whisk eggs. In another pie plate, mix together bread crumbs and Parmesan cheese. Taking 1 ravioli at a time, dip in egg and then in crumb mixture. Place each dipped ravioli on a wire rack to dry. Using a large skillet, heat 3 or 4 tablespoons of oil over medium-high heat; add a few of the coated ravioli. Fry for about 4 minutes on each side or until golden brown. Use a spoon that allows the oil to drain off and move ravioli to plate with paper towel to drain.Place the ravioli to a baking sheet and place in the oven to stay warm while cooking the rest of the ravioli and preparing the sauce. Continue to add oil to frying pan as needed.
Dipping Sauce:
In a bowl, add all the ingredients and mix until well blended. Pour sauce in a serving dish.Serve the sauce and ravioli immediately.

*Potato Skins (diabetic Friendly)*

Hi every one! I have decided to post another diabetic friendly recipe and I will be doing this twice a week. Today will be an appetiser called *Potato Skins*. I like these they are very good. They are low in carbs too.This is the best part of the potato, The skin is where all the vitamins are. This is an appetiser that everyone can enjoy.





*Potato Skins (diabetic Friendly)*



Appetisers: 24



6 Large Baking Potatoes, cleaned

2 Tsp. Olive Oil

1½ Tsp. Chili Powder

1/8 Tsp.Sea Salt

¼ Tsp. Tabasco Sauce, Or Any Hot Sauce

2/3 Cup Low-Fat Cooked Boneless Ham, Chopped

2/3 Cup Tomato, Seeded & Well Chopped

3Tbls. Green Onion, Well Chopped

1 Cup Low-Fat Cheddar Cheese, Shredded

½ Cup Light Sour Cream, Optional



Wash potatoes and poke with a fork. Bake in an oven at 425°F for 45 minutes or till you can easily insert a fork; cool. Cut each potato into 4 wedges, lengthwise. Remove the inside of each potato wedge. Cover and refrigerate the insides of the potato wedges for another use. In a small bowl mix together olive oil, chili powder,salt, and the Tabasco sauce. Take a pastry brush and brush the inside of the potato wedges with the oil mixture. Place the wedges on a large baking sheet in a row. Sprinkle the wedges with next 3 ingredients and top with cheese. Bake about 12 minutes or till potato wedges are heated all the way through. Serve with sour cream, if it is desired.



Nutrition Facts: 48 calories, 1g total fat, 1g saturated fat, 5mg cholesterol, 97mg sodium, 8g carbohydrates, 1g fiber, 2g protein.

Exchange: 1/2 Starch