Kitchen Hint of the Day!
November 18, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Desserts, Food, Fruit, Kitchen Hints, Pie Crusts, Pies, recipes
My pie turned out soupy…………………………..
Pay attention to bake times: one reason you’ll often end up with a runny fruit pie is simply that it hasn’t been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it’s really not.
Healthy Crisp and Crumble Recipes
December 26, 2019 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Apple, baking, Cooking, Crisps, Crumbles, Desserts, EatingWell, Food, Fruit, Grilling, Healthy Crisp and Crumble Recipes, Nuts, recipes, Rhubarb, Strawberries
From the EatingWell website and Magazine its Healthy Crisp and Crumble Recipes. Delicious and Healthy Crisp and Crumble Recipes with recipes including; Apple-Crisp-Stuffed Baked Apples, Peach-Raspberry Crisp, and Old-Fashioned Apple-Nut Crisp. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Crisp and Crumble Recipes
Find healthy, delicious crisp and crumble recipes including apple, rhubarb and strawberry rhubarb crisps. Healthier recipes, from the food and nutrition experts at EatingWell.
Apple-Crisp-Stuffed Baked Apples
This apple dessert marries the best parts of apple crisp with a baked apple to make an adorable and tasty sweet treat. Cooking an apple crisp inside an apple is a wonderful treat in summer with a scoop of ice cream, or in fall after an apple-picking trip…………….
Peach-Raspberry Crisp
A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too……………
Old-Fashioned Apple-Nut Crisp
Apples and nuts are a classic–and healthful–combination, especially when you cut back on the saturated fat that typically tops this sweet treat. Our version is just as delicious, and allows the flavor of the hazelnuts to shine through. A dollop of Vanilla Cream or scoop of vanilla frozen yogurt finishes this homey dessert beautifully……………..
* Click the link below to get all the Healthy Crisp and Crumble Recipes
http://www.eatingwell.com/recipes/18284/desserts/cobblers/crisps-crumbles/
Mom’s making Buckeyes and Walnut Chocolate Fudge!
December 24, 2019 at 7:24 AM | Posted in baking, dessert | 2 CommentsTags: baking, Buckeyes Candy, candy, Chocolate, Christmas, Cooking, Desserts, Food, Fudge, Holiday Chex Mix, recipes, rice krispies, Walnut Chocolate Fudge, Walnuts
I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gifts that everyone enjoys!
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.
Buckeyes!
Ingredients:
Recipe will make about 60 Buckeyes
1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:
* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe, it just melts in your mouth. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
Chocolate Walnut Fudge
Walnut Fudge
Ingredients:
3 Cups Sugar or Splenda Equivalent
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract
Instructions:
Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.
* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.
Diabetic Dessert of the Week – CHOCOLATE DUNK COOKIES
December 5, 2019 at 6:02 AM | Posted in dessert, diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Chocolate, Chocolate Dunk Cookies, Cookies, Cooking, Desserts, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Food, recipes, Splenda
This week’s Diabetic Dessert of the Week is CHOCOLATE DUNK COOKIES. The recipe uses Splenda Sweetner in place of Sugar. If you’re looking for Diabetic Friendly Recipes the Diabetic Gourmet site is the place to look! Entrees, Soups, Salads, Desserts and more so check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
CHOCOLATE DUNK COOKIES
If you’re a fan of drop cookies, and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this 
recipe!
Recipe Yield: 36
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker’s® Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda® No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip® Sugar Free Whipped Topping
1 teaspoon warm water
Directions
1 – Preheat oven to 375 degrees F.
2 – Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
3 – Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
4 – Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
5 – Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
6 – Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Calories from fat: 45
Fat: 5 grams
Saturated Fat: 1.5 grams
Sodium: 90 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams
https://diabeticgourmet.com/diabetic-recipe/chocolate-dunk-cookies-2
Healthy Parfait Recipes
October 17, 2019 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Baking, Berries, Chocolate, Cooing, Desserts, EatingWell, Food, Fruit, Grilling, Healthy Parfait Recipes, Ice cream, Mousse, Nuts, Parfait, recipes, Yogurt
From the EatingWell website and Magazine its Healthy Parfait Recipes. Delicious and Healthy Parfait Recipes with recipes including; Mango Parfait, Ricotta and Yogurt Parfait, and Chocolate-Sweet Potato Parfait. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Parfait Recipes
Find healthy, delicious parfait recipes including yogurt parfaits and fruit parfaits. Healthier recipes, from the food and nutrition experts at EatingWell.
Mango Parfait
Layers of fat-free yogurt, whipped dessert topping and sweet, juicy mango are stacked up in two parfait glasses, ready for you and a friend to enjoy! You can indulge your sweet tooth with this glorious tropical dessert without throwing your diabetic meal plan off track…………..
Ricotta and Yogurt Parfait
Reminiscent of a lemon cheesecake, this healthy breakfast recipe is easy to throw together in the morning. Or stir together the filling in a jar the night before and top with the fruit, nuts and seeds when you get to work……………..
Chocolate-Sweet Potato Parfait
This healthy chocolate mousse recipe gets its body from sweet potato rather than eggs. Both the mousse and the meringue cookies can be made ahead of time, so all you have to do is assemble the parfaits when you’re ready for dessert…………………….
* Click the link below to get all the Healthy Parfait Recipes
http://www.eatingwell.com/recipes/22731/desserts/parfait/
Diabetic Dessert of the Week – PUMPKIN-MAPLE CRUSTLESS CHEESECAKE
September 19, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Baking, Cooking, Desserts, Diabetic Dessert of the Week, Diabetic Gourmet Magazine, Eggs, Fat Free Cream Cheese, Food, Low Fat Maple or Vanilla Yogurt, PUMPKIN-MAPLE CRUSTLESS CHEESECAKE, recipes, Splenda Brown Sugar
This week’s Diabetic Dessert of the Week is a PUMPKIN-MAPLE CRUSTLESS CHEESECAKE. This one just screams the upcoming Fall Season! It’s made using; Fat Free Cream Cheese, Eggs, Splenda Brown Sugar, Low Fat Maple or Vanilla Yogurt, Rum Flavoring, and Seasoning. This is is just one of many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
PUMPKIN-MAPLE CRUSTLESS CHEESECAKE
Ingredients
3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup Splenda Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)
Directions
1 – Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
2 – Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
3 – Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
4 – When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
https://diabeticgourmet.com/diabetic-recipes/pumpkin-maple-crustless-cheesecake
Kitchen Hint of the Day!
August 1, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, dessert, Desserts, Food, Grilling, Kitchen Hints, Picnics, recipes
Save the Desserts for later………….
Planning a Picnic? Avoid ice cream, sticky puddings, and cakes – they are fragile to transport and wasps and other insects love them.
Asian Food Fest 2019 May 11th and 12th – Freedom Way at The Banks, Cincinnati, Ohio
May 9, 2019 at 1:40 PM | Posted in Festivals | Leave a commentTags: Asian Food Fest, Baking, Cincinnati, Cooking, Desserts, Festivals, Food, Grilling, India, Japan, Korea, Malaysia, Ohio, Philippines, recipes, Vietnam, Woks
Asian Food Fest 2019
Where: The Banks, Freedom Way between Elm and Walnut streets
When: noon-10 p.m. May 11, noon-8 p.m. May 12
Price: It’s free, the dishes cost $2-$6
Free Admission!
New this year, the Asian Food Fest will be located on Freedom Way between Elm and Walnut Streets!
Features authentic food from mostly all countries from Asia including Vietnam, Philippines, Malaysia, India, Korea, Japan and many more. Chef Hideki Harada and his wife will be serving up some Japanese delights while Pho Lang Thang will be going back to its roots of the first food fest and will be dishing out some Pho! https://www.asianfoodfest.org/
Kitchen Hint of the Day!
April 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, Cooking Tips, Desserts, Food, Grilling, Kitchen Hints, recipes, Splenda, Sugar, Sugar substitute
Use less sugar when baking……..
You can cut calories simply by using less sugar, or by substituting a no-calorie sweetener for part of the sugar. Just keep in mind that some people are more sensitive to tasting artificial sweeteners than others, and that some baking recipes depend on sugar for texture as much as taste. Enjoy!
Mom’s making Buckeyes and Walnut Chocolate Fudge!
December 7, 2018 at 12:11 PM | Posted in baking, snacks | Leave a commentTags: Baking, Buckeyes Candy, candy, Chocolate, Christmas, Cooking, Desserts, Food, Fudge, Holiday Chex Mix, recipes, rice krispies, Walnut Chocolate Fudge, Walnuts
I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.
Buckeyes
Ingredients:
Recipe will make about 60 Buckeyes
1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:
* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
Walnut Fudge
Ingredients:
3 Cups Sugar or Splenda Equivalent
Chocolate Walnut Fudge
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract
Instructions:
Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.
* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.
Petitchef
Foodista
Posts I Like
Blog at WordPress.com.
Entries and comments feeds.
