Diabetic Dessert of the Week – Frozen Mini Cinnamon Coffee Cheesecakes
December 24, 2020 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | 5 CommentsTags: Cooking, Cool Whip, dessert, Diabetic Dessert of the Week, Food, Frozen Mini Cinnamon Coffee Cheesecakes, Ground Cinnamon, Maxwell House® Naturally Decaffeinated Instant Coffee, NABISCO® Ginger Snaps, PHILADELPHIA® Light Cream Cheese Spread, Raspberries, recipes, Splenda® Granulated No Calorie Sweetener, Vanilla
This week’s Diabetic Dessert of the Week is Frozen Mini Cinnamon Coffee Cheesecakes. To make these Delicious Cheesecakes you’ll be needing NABISCO® Ginger Snaps, Maxwell House® Naturally Decaffeinated Instant Coffee, Water, Splenda® Granulated No Calorie Sweetener, PHILADELPHIA® Light Cream Cheese Spread, Vanilla, Ground Cinnamon, Cool Whip, and Raspberries. These are 35 calories and 2 net carbs per Cake! 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! https://www.cooksrecipes.com/index.html
Frozen Mini Cinnamon Coffee Cheesecakes
These festive little cheesecakes are sure to please!
Recipe Ingredients:
12 NABISCO® Ginger Snaps
2 tablespoons Maxwell House® Naturally Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup Splenda® Granulated No Calorie Sweetener
1 (8 ounce) container PHILADELPHIA® Light Cream Cheese Spread
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups thawed Cool Whip® Whipped Topping
1 cup fresh raspberries
Cooking Directions:
1 – Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
2 – Mix coffee granules and water in large bowl until coffee is dissolved. Add Splenda® Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
3 – Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
4 – Remove from freezer about 10 minutes before serving to soften slightly.
Makes 12 (mini cheesecake) servings.
Nutritional Information Per Serving (1 mini cheesecake): Calories: 35; Calories from Fat: 20; Total Fat: 2g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 0mg; Total Carbs: 3g; Dietary Fiber: 1g; Sugars: 2g; Protein: 0g.
https://www.cooksrecipes.com/diabetic/frozen_mini_cinnamon_coffee_cheesecakes_recipe.html
Halloween Poke Cake
October 28, 2016 at 9:31 AM | Posted in baking, dessert | 1 CommentTags: Baking, Cake, Cake Mix, Cooking, Cool Whip, dessert, Food, Halloween, Halloween Poke Cake, Jell-O, Kraft, recipes
I’m passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website (http://www.kraftrecipes.com/). Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!
Halloween Poke Cake
What You Need
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles
Make It
1 – Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 – Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 – Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.
Kitchen Hints
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
Substitute
* Prepare using COOL WHIP LITE Whipped Topping.
Substitute
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Nutritional Information
Serving Size 16 servings
AMOUNT PER SERVING
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 22g
Protein 2
http://www.kraftrecipes.com/recipes/halloween-poke-cake-53886.aspx
BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread
December 31, 2013 at 6:30 PM | Posted in Idahoan Potato Products, JB's Fatboy Sauces and Rub, pork chops | 1 CommentTags: Chocolate pudding, cook, Cool Whip, Green Bean, Klosterman Wheat Bread, Mashed potato, Mashed Potatoes, Pork chop
Today’s Menu: BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread
Another very cold day outside again. It’s in the low 20’s but feels a lot colder with the wind chill, buts of sunshine to brighten it up a bit. I can’t believe another year has gone by! I just want to thank each and every one of you for all your views and comments throughout the year! Without WordPress I would have never had the chance to connect with all of you. Thank you again! So for dinner tonight i prepared a BBQ Marinated Pork Chop w/ Cut Green Beans, Mashed Potatoes, and Wheat Bread.
I had the Pork Chop in the freezer so I let it thaw overnight in the fridge. About noon I added some JB’s Fat Boy Haug Waush BBQ Sauce to a Hefty Zip Bag and added the Chop and let it marinate the rest of the day. When ready to prepare it I took it out of the bag, shaking off the excess. I then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. i heated up a Cast Iron Skillet, sprayed with a little Pam Cooking Spray and added Canola Oil. When the Skillet and Oil was heated up I added my Chop to it. I fried it about 4 minutes or so per side, till the internal temperature reached 155 degrees. Nice size Chop and it came out moist with a fantastic flavor, love the JB’s Fat Boy Sauce!
For one side dish I heated up a can of Del Monte Cut Green Beans, my favorite canned Green Bean. Then I also heated up some Idahoan Mashed Potatoes. They come in a microwavable container; just add water and microwave for 1 1/2 minutes. They come out perfect every time! I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Double Chocolate Pudding topped with Cool Whip Free.
Thank you again for a lot of fun throughout the year, have a fun and safe New Years Eve!
That Cheesecake Craving!
September 5, 2013 at 5:32 PM | Posted in dessert | Leave a commentTags: Acesulfame Potassium, Cheesecake, Cool Whip, Graham cracker crust, Splenda, Tablespoon, Tetrasodium Pyrophosphate, Xanthan Gum
I had been wanting a Cheesecake for quite some time now. So today I stopped up at a local Kroger and purchased the ingredients, 1 box Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling Cheesecake, a container of Cool Whip Free (for topping), and 1 Graham Cracker Crust (I used a Kroger Brand Pre-Made Crust). Dessert tonight Cheesecake!
So easy to make! In a bowl add 1 box Jello Mix (2 for a denser cake), 1 3/4 cups Fat Free Milk (I used 2% instead). Stir for 2 minutes and pour into the pre-made pie crust, cover and refrigerate for at least 3 hours before serving. You’re done!
I topped mine with Cool Whip Free but for Mom and Dad I had also bought some Blackberries and I made a Simple Blackberry Sauce for them. Found the recipe on an internet search, from http://www.heathersdish.com/1/simple-blackberry-sauce/. It is as it says a Simple Blackberry Sauce, and delicious! I left the full recipe below along with a web link to her site. To make the sauce I needed 1 bag frozen blackberries (I used Fresh Blackberries), 1/3 cup sugar (I used Splenda), 2 Tbsp cornstarch, and 3 Tbsp fruit juice or water (I used lime juice). Then pour the berries into a small saucepan and cover with sugar (Splenda), then stir to coat the berries with the Splenda (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving! Very tasty topping!
Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling, Cheesecake
Creamy, cool, and satisfying, it’s no wonder Jell-O Pudding has been an American family favorite for more than 63 years. Low in calories, Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling is not only delicious but also high in calcium. Everyone loves the flavor of this creamy pudding. In fact, 64 percent of moms say Jell-O Pudding is a favorite snack for kids. When you could go for something rich, smooth, and delicious, turn to Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling.
*Good source of calcium when made with milk
*1/3 fewer calories than regular pudding
*Kosher
Ingredients
Modified Food Starch, Maltodextrin, Tetrasodium Pyrophosphate and Disodium Phosphate (For Thickening), Contains less than 2% of Nonfat Milk, Natural and Artificial Flavor, Salt, Calcium Sulfate, Xanthan Gum, Mono- and Diglycerides (Prevent Foaming), Aspartame and Acesulfame Potassium (Sweeteners), Yellow 5, Yellow 6, Artificial Color. Phenylketonurics
Directions
Pudding directions: 1. beat pudding mix into 2 cups cold fat free milk in bowl with wire whisk 2 minutes. 2, Pour at once into 4 individual serving dishes. (Pudding will be soft-set and ready to eat within 5 minutes). Makes 4 (1/2 cup) Servings. Pie directions; 1. Prepare as directed for pudding, reducing milk to 1 3/4 cups(For fuller pie, use 2 pkg (4-serving size each) and 2 3/4 cups milk). 2 Pour at once into 9 inch Honey Maid Graham Cracker Pie Crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set. Note: pudding will not set if made with soy milk.
SIMPLE BLACKBERRY SAUCE
1 bag frozen blackberries (I believe mine was a 12-oz bag)
1/3 cup sugar
2 Tbsp cornstarch
3 Tbsp fruit juice OR water (I used lime juice – it’s what I had on hand)
Pour the frozen berries (or fresh if you have them) into a small saucepan and cover with sugar, then stir to coat the berries with sugar (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving!
Fried Bologna Sandwich w/ Fresh Cut Baked Fries
April 5, 2013 at 5:13 PM | Posted in Aunt Millie's, baking, potatoes | 3 CommentsTags: Baking, Bologna Sandwich, Cool Whip, Cracker Barrel, French fries, Fried egg, Kahn, Tomato
Today’s Menu: Fried Bologna Sandwich w/ Fresh Cut Baked Fries
The sun was out, it was in the mid 50’s, the birds were chirping, and the flowers and trees are coming out! All real good signs of Spring, 
FINALLY! Highs in the 70’s in the up coming week too. The down side, my Mom has started Spring cleaning. And no one is safe or exempt from it. I feel sorry for my Dad he used to try to stay a few steps ahead of Mom to get out of the cleaning frenzy but now he’s slowed down he’s all hers! For my dinner tonight I prepared; Fried Bologna Sandwich w/ Fresh Cut Baked Fries. i had to try my brand new As Seen On TV Perfect Fry Cutter! I’m always a sucker for those infomercials. I was at Walmart early this morning and they had the Perfect Fry on sale so of course I had to grab one. This ones been out a long time i just had never purchased one until now. I’ll leave the info on it at the end of the post. By the way it worked great!
I had some Bologna left that I been frying up for Breakfast and a Fried Bologna Sandwich just sounded good for Dinner. i always use Kahn’s Deluxe Bologna, no Kahn’s no Bologna. I’ve tried other brands but for me none compare to Kahn’s. I like sliced thin also, I think it fries up better thin. So I fried it until I was getting a char on it and it was ready in minutes. I served it on a Aunt Millie’s Light Whole Grain Bun topped with a bit of Hellman’s Light Mayo and a slice of Sargento Muenster Cheese. One my favorite ways to eat Bologna is taking slices along with Ritz Whole Grain Crackers and slices of Cracker Barrel 2% Sharp Cheese.
To go with the Fried Bologna Sandwich I used my new Perfect Fry and sliced up a Russet Potato for fresh baked Fries. I rubbed them in 
a bit of extra Virgin Oil and seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. I then baked them at 400 degrees for 21 minutes. If you like making your own fresh cut Fries the Perfect Frys works great! For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.
Perfect Fries One Step French Fry Cutter
Perfect Fries One Step French Fry Cutter Perfect Fries French Fry Cutter is the quick and easy way to prepare delicious homemade 
fries. No more struggling with knives or clumsy cutting machines. Perfect Fries ingenious design uses cross pattern steel blades to cut effortlessly and evenly for perfect results every time. “Natural Cut” fries in seconds. Make all kinds of mouth-watering fries at home. Perfect Fries is also great for dicing onions, fruits and vegetables. Get creative! Make it fresh, make it fast! You can make Sweet Potato fries, Zucchini fries, Butternut squash fries, Eggplant fries, Green Tomato fries, Onion fritters, Cinnamon Apple fries, Dill pickle fries and so many more. Perfect Fries is easy to store and is dishwasher safe. Easy as: Place the potato Push down with cover Ready to bake or fry! Great for: Onions, Peppers, Carrots, Cucumbers, Apples, Pears, Melons, and more! Includes:1 x Perfect Fries One Step French Fry Cutter
Subway 6″ Turkey Breast & Black Forest Ham Sub and Ruffles Light Chips
March 2, 2013 at 6:21 PM | Posted in Food | Leave a commentTags: Black Forest, Calorie, Cool Whip, French, Lettuce, Olive, Sandwich, Turkey
Today’s Menu: The Kitchen is Closed – Subway 6″ Turkey Breast & Black Forest Ham Sub and Ruffles Light Chips
No one felt like cooking today and everyone agreed it was a Subway Night Tonight! I had a 6″ Black Forest Ham and Turkey Sub on a 9 
grain Wheat Bun w/ Black Olives, Lettuce while Mom and Dad had a Subway Club. The total calories for the sub is 280 calories and 44 carbs. I added Hellman’s Light Mayo and French’s Yellow mustard to the Sandwich when I got home. I also had a side of Ruffle’s Light Fat Free Potato Chips, 80 calories and 17 carbs per serving (15 Chips). For dessert later a Jello Sugarless Dark Chocolate Pudding topped with Cool Whip Free.
Went Light with Subway
August 7, 2012 at 5:25 PM | Posted in diabetes, diabetes friendly, Food | 2 CommentsTags: Calorie, Carbohydrate, Cool Whip, Cool Whip Free, Potato chip, Subway, Turkey, Whole grain
Today’s Menu 6″ Turkey and Blackforest Ham on Whole Wheat Bun w/….
Another day of cleaning and took the easy way for dinner, Subway! I had a 6″ Turkey and Blackforest Ham on Whole Wheat Bun w/ Ruffles Reduced Potato Chips. The Chips were 80 calories and 17 carbs while my Sub was 240 calories and 48 carbs. When I got home I added a slice of Sargento Ultra Thin Swiss Cheese and a half tablespoon of Kraft Reduced Fat Mayo w/ Olive Oil. Staying light for dessert later with a Jello Sugar Free Chocolate pudding topped with Cool Whip Free. The Pudding has 60 calories and 13 carbs with Cool Whip ( 1 teaspoon) at 5 calories and 1 carb. Thank you Subway!!
Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato and Green Beans
July 30, 2012 at 5:43 PM | Posted in bison, diabetes, diabetes friendly, greenbeans, low calorie, low carb, mushrooms, potatoes | 1 CommentTags: Bison Sirloin Steak, Black pepper, Cool Whip, Dinner, Green Bean, I Can't Believe It's Not Butter!, Olive oil, Sautéing, Sea salt, Steak
Today’s Menu: Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato and Green Beans
For dinner tonight my favorite steak, Bison Sirloin Steak. I was going to grill it outside but the heat and humidity is just too bad out, so I pan fried it. I seasoned it with McCormick Grinder Steakhouse Seasoning and fried it on medium in Extra Virgin Olive Oil about 4 minutes per side, medium rare. I topped it with some sauteed Baby Bella Mushrooms. I just love the taste of Bison Sirloin!
For sides tonight I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter. I also warmed up a single serving of Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Banquet Homestyle Bakes Pizza Pasta w/ Baked Parm Bread
July 16, 2012 at 5:38 PM | Posted in Aunt Millie's, baking, mushrooms, pasta | Leave a commentTags: Baking, Carbohydrate, Cool Whip, Kitchen stove, Pasta, Pizza, Sauce, Sausage
Today’s Menu: Banquet Homestyle Bakes Pizza Pasta w/ Baked Parm Bread
For dinner I prepared Banquet Homestyle Bakes Pizza Pasta with Easy Baked Parm Bread. I’ve had this a couple of times now and it’s became one of my favorites. And why not it’s got two of my favorites are in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and Portobello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really tasted like a Pizza. The Sauce with Sausage and Pepperoni provides great flavoring. Easily prepared and makes a hearty and delicious meal. The meal prepared by instructions is 280 calories and 46 carbs any additions are very little extra. I left the item description below.
I also made some Easy Baked Parm Bread. It’s real easy and quick to make. Preheat your oven to 335 degrees. Then just take sliced Bread, I used Aunt Millie’s Whole Grain, and butter both pieces completely. Then take Kraft Shredded Parmesan Cheese and sprinkle your bread with it. You can put the amount you want on of the Parm. Then bake it until the bread browns, I baked mine for about 10 minutes. You have your Easy Baked Parm Bread! I’ve this before using Shredded Mozzarella before which turned out real good. For dessert a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Banquet Homestyle Bakes Pizza Pasta
*Pepperoni and sausage included
*5 minute preparation oven or stove top
1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.
Nutrition summary:
There are 280 calories and 46 Carbs in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta.
Grilled Bison Sirloin & Sauteed Mushrooms w/ Boiled Potatoes, Green Beans, and…
June 24, 2012 at 5:11 PM | Posted in bison, diabetes, diabetes friendly, greenbeans, Healthy Life Whole Grain Breads, low calorie, low carb, mushrooms, potatoes | Leave a commentTags: Bison, Bison Sirloin, Black pepper, Cool Whip, Green Bean, I Can't Believe It's Not Butter!, Parsley, Potato
Today’s Menu: Grilled Bison Sirloin & Sauteed Mushrooms w/ Boiled Potatoes, Green Beans, and Whole Grain Bread
Another Summer grilling day! Grilled one of my favorites, Bison Sirloin. Seasoned the fillet with McCormick Grinder Steakhouse Seasoning and grilled it on about medium high for 4 minutes per side, medium rare. Nothing better than a flame cooked Bison Sirloin! “Save the Cows, Eat More Bison!” Topped it with Sauteed Baby Portobello Mushrooms. I sauteed the Mushrooms in a 1/4 cup of Low Sodium Swanson Beef Broth and seasoned them with Morton’s Salt Substitute, Ground Black Pepper, and Parsley.
For sides I boiled 3 whole Golden Gourmet Potatoes. I boiled them for 20 minutes and with the bottom of a coffee cup I smashed them open and seasoned them with Morton’s Salt Substitute, Ground Black Pepper and I Can’t Believe It’s Not Butter. Along with the Potatoes I had Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
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