Halloween Treat Recipe – Halloween Candy Corn Crunch

October 21, 2017 at 5:36 AM | Posted in CooksRecipes | Leave a comment
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The Perfect Halloween Snack, Halloween Candy Corn Crunch. No Tricks just a treat! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Happy Halloween! http://www.cooksrecipes.com/index.html

 

Halloween Candy Corn Crunch
Thrill ’em on Halloween with these crispy peanut butter and marshmallow popcorn clusters studded with colorful candy corn.

Recipe Ingredients:

8 cups air-popped popcorn
7 ounces marshmallow cream
1/2 cup peanut butter
1 cup candy corn

Cooking Directions:

1 – Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.
2 – Stir in popcorn and candy corn and mix until coated evenly.
3 – Drop by heaping spoonfuls on wax paper or non-stick surface and allow to cool.
4 – Store in airtight container.
* Makes about 4 dozen treats.

http://www.cooksrecipes.com/holiday/halloween_candy_corn_crunch_recipe.html

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Halloween Treat Recipe – Cauldron of Chili with Breadstick Bones

October 17, 2017 at 9:42 AM | Posted in CooksRecipes | Leave a comment
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I have another Treat for your Halloween, Cauldron of Chili with Breadstick Bones. I found this one on the CooksRecipes website which has a huge selection of recipes. Check it out today! Enjoy! http://www.cooksrecipes.com/index.html

 

Cauldron of Chili with Breadstick Bones
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

Recipe Ingredients:

1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained
2 (15-ounce) cans chili beans
1 (11-ounce) refrigerated breadsticks
1 egg white, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Shredded cheddar cheese

Cooking Directions:

1 – In 12-inch skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes and chili beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 30 minutes, stirring occasionally.
2 – Preheat oven to 375°F (175°C).
3 – Unroll dough; separate at perforations into 6 breadsticks. Roll each 12 inches long. Carefully tie a loose knot in both ends of each breadstick and place on a greased baking sheet.
4 – Brush breadsticks with egg white. Sprinkle with Parmesan cheese.
5 – Bake 12 to 14 minutes or until golden brown.
6 – Top individual servings of chili with cheese; serve with warm breadstick bones.
Makes 6 servings.

http://www.cooksrecipes.com/holiday/cauldron_of_chili_with_breadstick_bones_recipe.html

Diabetic Dish of the Week – Chunky Pumpkin Chili

October 17, 2017 at 5:06 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Chunky Pumpkin Chili. The perfect Chili for this time of the year, Chunky Pumpkin Chili. Ground beef, kidney beans, pumpkin, and pumpkin pie spice make up this week’s dish. The recipe is from one of my recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes of all cuisines and tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Chunky Pumpkin Chili
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this autumn take on chili.

Recipe Ingredients:

2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained
1 (46-ounce) can tomato juice
1 (28-ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin purée
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 tablespoon Splenda® Granulated No Calorie Sweetener

Cooking Directions:

1 – In a large pot over medium heat, cook beef until brown; drain.
2 – Stir in onion and bell pepper and cook 5 minutes.
3 – Stir in beans, tomato juice, diced tomatoes and pumpkin purée. Season with pumpkin pie spice, chili powder and Splenda® Granulated Sweetener.
4 – Simmer 1 hour.
Makes 8 servings.

Nutritional Facts Per Serving (1/8 of recipe): Calories: 390; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 1200mg; Total Carbs: 32g; Dietary Fiber: 10g; Sugars: 10g; Protein: 28g.

http://www.cooksrecipes.com/diabetic/chunky_pumpkin_chili_recipe.html

Diabetic Dish of the Week – Easy Lemon Chicken

October 10, 2017 at 5:28 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Easy Lemon Chicken. Chicken, Bell Peppers, and Spices make up this delicious and Diabetic Friendly Chicken Dish. Splenda replaces the Sugar in the Dish. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Easy Lemon Chicken
Quick, easy and satisfying. Serve with rice or Asian noodles.

Recipe Ingredients:

1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat-free chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Cooking Directions:

1 – Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2 – Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda® Granulated Sweetener and 1 teaspoon cornstarch together in a medium-sized mixing bowl.
3 – Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3 to 4 minutes or until just done. Add sauce and sliced peppers. Cook 1 to 2 minutes more or until sauce thickens and peppers are slightly tender.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 150; Calories from Fat: 40; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 730mg; Total Carbs: 6g; Dietary Fiber: 1g; Sugars: 1g; Protein: 21g.

http://www.cooksrecipes.com/diabetic/easy_lemon_chicken_recipe.html

Diabetic Dish of the Week – Raspberry Cheese Tarts

September 26, 2017 at 5:41 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Raspberry Cheese Tarts. Reduced Fat Cream Cheese, Non-Fat Yogurt, Egg Substitute, Raspberries, and Splenda all combine to make this week’s recipe. A perfect Diabetic Friendly Dessert. It’s from one of my favorite sites, which has a huge selection of all recipes, the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

Raspberry Cheese Tarts
Low-fat and low-sugar raspberry cream cheese tarts.

Recipe Ingredients:

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup Splenda® Granular
5 tablespoons light margarine

Filling:
4 ounces reduced fat cream cheese
1/2 cup plain non-fat yogurt
1 cup Splenda® Granular
1/2 cup egg substitute
1 cup frozen raspberries

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside.
3 – Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute).
4 – Add Splenda® Granular and egg substitute. Mix until well blended.
5 – Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups.
6 – Bake in a preheated 350°F (175°C) oven 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; 1 tart): Calories 110, Calories from Fat 45, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Total Carbohydrate 12 g, Sodium 160 mg, Dietary Fiber 1 g, Sugars 4 g, Protein 3 g.
http://www.cooksrecipes.com/diabetic/raspberry_cheese_tarts_recipe.html

Diabetic Dish of the Week – Mocha Cheesecake Bars

September 12, 2017 at 5:36 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Mocha Cheesecake Bars. It uses Splenda Sweetner to replace the Sugar. You can find this recipe on the CooksRecipes website. At the Cooks site you can find a huge selection of recipes to please all tastes and cuisines! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Mocha Cheesecake Bars
Bars of delicious cheesecake filling on a chocolate wafer crust.

Recipe Ingredients:

Crust:
1 1/4 cups chocolate wafer crumbs
1/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup light butter, melted

Filling:
12 ounces reduced-fat cream cheese
2/3 cup Splenda® Granulated No Calorie Sweetener
1 1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks

Cooking Directions:

1 – For Crust: Preheat oven to 350°F (175°C). Spray an 8×8-inch square baking pan with vegetable cooking spray. Set aside.
2 – Combine chocolate wafer crumbs, Splenda® Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
3 – For Filling: Beat cream cheese at medium speed with an electric mixer until smooth.
4 – Combine Splenda® Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
5 – Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Makes 20 bars.

Nutritional Information Per Serving (1/20 of recipe; 1 bar): Calories 120 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol 40mg | Sodium 120mg | Carbohydrates 9g | Fiber 0g | Sugars 4g | Protein 4g.
http://www.cooksrecipes.com/diabetic/mocha_cheesecake_bars_recipe.html

“Meatless Monday” Recipe of the Week – Vegetables Bolognese

September 4, 2017 at 5:39 AM | Posted in CooksRecipes, Meatless Monday, vegetables | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Vegetables Bolognese. A Vegetarian Bolognese for your Whole Grain Pasta! Made with a good selection of Vegetables and Spicy Pasta Sauce. The recipe has different versions online, I’m going with the one from the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines and tastes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Vegetables Bolognese
A vegetarian alternative to the traditional Italian meat-based sauce, Bolognese.

Recipe Ingredients:

1/2 cup dried tomatoes
1/2 cup boiling water
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar spicy pasta sauce
1/2 cup chopped fresh basil
Hot cooked pasta for accompaniment

Cooking Directions:

1 – Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.
2 – Sauté onion and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomato.
3 – Stir in pasta sauce, and bring to a boil. Reduce heat; stir in basil, and simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Makes 6 servings.
http://www.cooksrecipes.com/mless/vegetables-bolognese-recipe.html

“Meatless Monday” Recipe of the Week – Cheese Stuffed Green Peppers

August 28, 2017 at 5:32 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cheese Stuffed Green Peppers. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Cheese Stuffed Green Peppers

These appealing cheese and rice stuffed bell peppers make a comforting and satisfying meatless entrée or a hearty side dish.

Recipe Ingredients:

6 medium green peppers
1/3 cup chopped onion
2 tablespoons butter
3 cups cooked regular rice
3 cups (12 ounces) shredded Wisconsin Cheddar cheese
2 tablespoons chopped pimento
1/2 teaspoon kosher or sea salt

Cooking Directions:

1 – Cut off tops of green peppers; remove seeds and membrane. Cook 5 minutes in boiling salted water; drain.
2 – Sauté onion in butter until golden.
3 – In a mixing bowl combine onion, rice, cheddar cheese, pimento and salt; toss to blend. Spoon into green pepper cups, packing down lightly. Place peppers upright in a 10x6x1 1/2-inch baking dish.
4 – Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until heated through.
Makes 6 servings.

http://www.cooksrecipes.com/mless/cheese_stuffed_green_peppers_recipe.html

“Meatless Monday” Recipe of the Week – Grilled Beany Zucchini

August 14, 2017 at 5:04 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a- Grilled Beany Zucchini. The recipe is off the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes and cuisines so check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Grilled Beany Zucchini

Hollowed out zucchini are stuffed with a savory Italian-seasoned bean filling and grilled just until the shells are crisp-tender.

Recipe Ingredients:

4 large zucchini, cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 (15-ounce) can garbanzo or red beans (1 1/2 cups), rinsed, drained and coarsely mashed
1/4 cup freshly grated Parmesan cheese – divided use

Cooking Directions:

1 – Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.
Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
2 – Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
3 – Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.

Makes 4 main-dish servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 240; Fat 7 g; % Calories from Fat 24; Calcium 152 mg; Carbohydrate 37g; Folate 138 mcg; Sodium 327 mg; Protein 11 g; Dietary Fiber 9 g; Cholesterol 4 mg.

http://www.cooksrecipes.com/mless/grilled_beany_zucchini_recipe.html

“Meatless Monday” Recipe of the Week – Jambalaya – Vegan

July 31, 2017 at 5:47 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Jambalaya – Vegan. Enjoy Jambalaya Vegan style! Tofu, Rice, and Red Bell Peppers highlight this week’s recipe. It’s from the CooksRecipes website. The Cooks site has an endless selection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Jambalaya – Vegan

Bite-sized chunks of meatless sausage lend an authentic flair to this vegan version of a Creole-Cajun classic. Serve with coleslaw, sautéed greens (kale or collards), and fresh corn bread for a hearty, satisfying winter dinner.

Recipe Ingredients:

3 cups water
1 1/4 cups raw brown rice
2 tablespoons olive oil
14-ounce package Tofurkey or Field Roast vegan sausage links, sliced 1/2 inch thick
1 large onion, chopped
3 to 4 cloves garlic, minced
4 celery stalks, diced
1 medium green or red bell pepper, diced
1 (28-ounce) can diced tomatoes, with liquid
1 teaspoon each: paprika, dried oregano, dried basil
1/2 teaspoon dried thyme
Cayenne pepper to taste
Salt to taste

Cooking Directions:

1 – Combine the water and rice in a saucepan; bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 to 35 minutes.
2 – Heat the oil in the large skillet. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic, celery, and bell pepper, and sliced sausage links, and continue to sauté until all the vegetables and sausage are lightly browned.
3 – Add the remaining ingredients except the salt. Heat until the tomato liquid simmers, then cover and cook over low heat for 15 to 20 minutes.
4 – Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.

Makes 6 to 8 servings.
http://www.cooksrecipes.com/mless/jambalaya_recipe.html

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