Double Chocolate Fudgies

December 1, 2022 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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Here’s a recipe for Double Chocolate Fudgies. To make this recipe you’ll be needing Butter, Unsweetened Applesauce, Eggs, Vanilla Extract, All Purpose Flour, Equal Spoonful, Semisweet Chocolate Chips, Unsweetened Cocoa, Baking Powder, and Salt. There’s 70 calories and 7 carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022!

Double Chocolate Fudgies
These are rich mini chocolate brownie cups baked in a miniature muffin pan. They are perfect for gift giving or a school bake sale. No one will guess they have 33% less calories than a traditional brownie.

Recipe Ingredients:
6 tablespoons butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup mini semisweet chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:
1 – Beat butter, applesauce, eggs and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 – Fill foil or paper cup lined miniature muffin cups with approximately 1 rounded teaspoonful of dough.
3 – Bake in preheated 350°F (175°C) oven 10 to 12 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 1 to 2 minutes. Remove from pan and cool completely on wire rack.
4 – Store in airtight container at room temperature.
Makes 24 mini muffin cups.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/24 of recipe; 1 mini muffin): calories 70 protein 1 g carbohydrate 7 g fat 5 g cholesterol 25 mg sodium 51 mg


Wild Idea Buffalo Recipe of the Week – REUBEN SANDWICH

November 23, 2022 at 6:22 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a REUBEN SANDWICH. Included are Recipes for the Reuben and Reuben Sauce. To make this week’s recipe you’ll be needing Wild Idea Buffalo Pastrami or Corned Buffalo Brisket, Sauerkraut, Irish Cheddar Cheese, Pumpernickel Bread, Butter, Reuben Sauce, Mayonnaise, Salsa, Roasted Red Peppers, Salt, and Pepper. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022!

The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Ingredients (Serves 4):

1 – package Wild Idea Buffalo Pastrami or Corned Buffalo Brisket
1 – ½ cup “Bubbies” sauerkraut (it’s really, really good)
4 – ounces Irish cheddar cheese
6 – slices pumpernickel bread
1 – tablespoon Butter
Reuben Sauce (recipe below)

1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with Reuben Sauce and sandwich together. Serve with potato & leek soup.

Reuben Sauce Ingredients:

1/2 cup Mayonnaise
¼ cup Salsa
¼ cup roasted and peeled red peppers

1 – Place all ingredients in food processor and puree.
2 – Season with salt & pepper to taste.

Photo Credit: Jill O’Brien

One of America’s Favorites – Biscuits

November 21, 2022 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.

Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added. The long development over time and place explains why the word biscuit can, depending upon the context and the speaker’s English dialect, refer to very different baked goods.

Sausage biscuit

A typical recipe will include baking powder or baking soda, flour, salt, shortening or butter, and milk or buttermilk. The percentages of these ingredients vary as historically the recipe would pass orally from family to family and generation to generation. Biscuits are almost always a savory food item. Sugar is rare or included only in small quantities, and was not part of the traditional recipe.

Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders (rolled biscuits). If extra liquid is added, the dough’s texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped upon the baking sheet to produce drop biscuits, which are more amorphous in texture and shape.

Although most biscuits are made without yeast, a type of biscuit called an angel biscuit contains yeast as well, as do those made with a sourdough starter.

Open biscuit with honey being drizzled in it


Biscuits may be eaten for breakfast. They are meant to be served warm with a choice of spread of butter, honey, cane syrup, or some fruit-based jam; otherwise, they are cut in half and become the Southern version of the breakfast sandwich, in which any combination of Country ham, tomato, scrambled eggs, bacon, or sausage is put in the biscuits halves as a filling.

For dinner, they are a popular accompaniment to fried chicken, nearly all types of Southern barbecue, and several Lowcountry dishes. They also often figure in to the Southern version of Thanksgiving dinner as well.

Kitchen Hint of the Day!

November 20, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Preparing the perfect Squash…..

For seasoning the Squash try Sage. Something about how the earthiness of both ingredients work so well together. If you really want the flavor of sage to come through, get some butter going in a pan and fry the sage—a few seconds each side—to bring its oils out.

Sensational Pumpkin Bake

November 13, 2022 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Sensational Pumpkin Bake. To make this dish you’ll be using Canned 100% Pure Pumpkin, Splenda Brown Sugar Blend, Butter, Ground Cinnamon, Ground Nutmeg, and Pecans. The recipe is 150 calories and 13 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020!

Sensational Pumpkin Bake
Try this handsomely spiced baked pumpkin pudding. Makes a great side dish or dessert.

Recipe Ingredients:
2 (15-ounce) cans 100% pure pumpkin
4 tablespoons Splenda® Brown Sugar Blend – divided use
1/4 cup butter or margarine
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup chopped pecans, toasted

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine pumpkin, 3 tablespoons of the Splenda® Brown Sugar Blend, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook 1 to 2 minutes. Pour hot mixture into an ungreased 1 1/2-quart casserole dish. Combine remaining 1 tablespoon of the Splenda® Brown Sugar Blend and pecans in small bowl. Sprinkle over pumpkin.
3 – Bake 5 to 10 minutes or until browned.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 150 | Calories from Fat 80 | Fat 9g (sat 4.0g) | Cholesterol 15mg | Sodium 320mg | Carbohydrates 17g | Fiber 4g | Sugars 11g | Protein 2g.

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts THURSDAY

November 10, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022!

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g

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One of America’s Favorites – Shoofly Pie

October 31, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Shoofly pie

Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine. Related to the Jenny Lind pie (a soft gingerbread pie), it may have originated among the Pennsylvania Dutch in the 1880s as molasses crumb cake. It was traditionally served not as a dessert pie, but as a breakfast food with hot coffee. The modern form of shoofly pie as a crumb cake served in pie crust was a post-Civil War innovation, when cast iron cookware and stoves made pie crust more accessible for home cooks. It is also known as molasses crumb pie. The name “Shoofly pie” is taken from a brand of molasses that was popular in parts of the US during the late 19th century.

Shoofly pie has been described as a crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, flour, brown sugar, and water. Serving the coffee cake in pie crust made it easier for people to eat it with their hands in the 19th-century.

It comes in two different versions: wet-bottom and dry-bottom. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.

Shoofly pie began as a crust-less molasses cake called Centennial cake in 1876, to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia. There is no evidence of it being made before the American Civil War. In the 1880s, home bakers added a crust to make it easier to eat alongside a cup of coffee in the morning, without plates and forks. Precursors include Jenny Lind pie, a type of gingerbread cake from the middle of the 19th century. Because shoofly pie traditionally contains molasses but no eggs, historians conclude that it was typically baked during the winter, when chickens laid fewer eggs and molasses could be stored in the cold weather without fear of it fermenting. The use of baking powder places its invention firmly after the Civil War and in the 1870s, when Pennsylvania Dutch bakers began using baking powder.

A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. Treacle tart is a pie with a filling made from light treacle.

Smokey Cola Glazed Meatballs

October 27, 2022 at 6:36 PM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a 2nd Appetizer Recipe from the CooksRecipes website to pass along, Smokey Cola Glazed Meatballs. To make these you’ll be needing a bag of Farm Rich Turkey Meatballs, Butter, Cola (Soda), Apple Cider Vinegar, Dark Brown Sugar, Ground Chipotle Pepper, and Kosher salt and freshly Ground Black Pepper. These sound incredible! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022!

Smokey Cola Glazed Meatballs
Try this super simple turkey meatball recipe – perfect for serving at your game day party…or any festive gathering.

Recipe Ingredients:
1 (28 ounce) bag of Farm Rich Turkey Meatballs
2 tablespoons butter
2 cups cola soda (not sugar-free)
1/4 cup apple cider vinegar
1 cup packed dark brown sugar
1/4 teaspoon ground chipotle pepper
Kosher salt and freshly ground black pepper

Cooking Directions:
1 – In a medium sauce pan, add butter and melt.
2 – Whisk in the cola, apple cider vinegar, brown sugar and chipotle pepper. Salt and pepper to taste.
3 – Bring to a boil and then reduce the heat to medium-low until a thicker syrup is formed (about 15 minutes).
4 – Remove from heat and place in the refrigerator for one hour (the mixture will thicken in the refrigerator).
5 – Prepare meatballs according to package directions. Remove from the oven and toss with glaze.
6 – Return to the oven for an additional 5 minutes. Serve warm.
Makes 6 servings.

Kitchen Hint of the Day!

October 19, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Eating Healthy…..

Try alternate sweeteners designed for baking (such as granulated stevia or xylitol) instead of sugar in cakes, muffins, slices and biscuits. Also if you can swap butter for a reduced-fat spread in baking. In many cakes and muffins, you can also substitute half the spread for no-added-sugar apple puree or mashed banana (this keeps the texture moist with less fat).


October 9, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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Here’s a Dessert that’s Diabetic Friendly and perfect for the Fall Season, GRANNY SMITH’S APPLE CRISP. To make this Dessert Recipe you’ll be needing Granulated Splenda No Calorie Sweetener, Ground Cinnamon, Orange Zest, Orange Juice, Granny Smith Apples, Old Fashioned Butter, Butter, Crisp Rice Cereal, and Chopped Walnuts. There’s 160 calories and 17 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022!

A perfect warm dessert to serve a cool autumn day. Recipe for Granny Smith’s Apple Crisp from our Dessert recipe section.


1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts


1 – Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
2 – Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
3 – Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
4 – Bake 45 minutes or until topping is lightly browned. Serve warm.
A perfect warm dessert to serve a cool autumn day.

Recipe Yield: Yield: 8 servings
Serving size: 3/4 cup crisp

Calories: 160
Fat: 8 grams
Saturated Fat: 2.5 grams
Fiber: 4 grams
Sodium: 45 milligrams
Cholesterol: 10 milligrams
Protein: 3 grams
Carbohydrates: 21 grams
Sugars: 10 grams

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