Gingerbread Cookies

December 8, 2013 at 10:34 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | 1 Comment
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Di Di sent me this one she had found on the Diabetic Living On Line web site. She’s made it twice so far for and her daughter, who both have Diabetes. I left the web link to Diabetic Living On Line recipe. Thanks Didi!

 

 
Gingerbread Cookies
These are Diabetic Friendly Gingerbread Cookies, from the Diabetic Living On Line web site which is full of healthy and Diabeic Friendly recipes.
Gingerbread CookiesDiabetic living logo

Ingredients:

1/4 cup butter, softened. Blue Bonnet Light Stick Butter
1/4 cup 50% to 70% vegetable oil spread
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup full-flavor molasses
1/4 cup refrigerated Egg Beater‘s
2 cups all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
Directions:

In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt, and cloves. Beat until well mixed, scraping side of bowl occasionally. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole wheat flour, beating just until combined. Divide dough in half. Cover and chill the dough for 2 to 3 hours or until easy to handle.
Preheat oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper; set aside. On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using a 2- to 3-inch gingerbread person cookie cutter, cut out shapes; reroll scraps as necessary. Place cutouts 1 inch apart on prepared cookie sheets.
Bake for 4 to 6 minutes or until edges are firm and centers are set. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool. Makes 36 (3-inch) cookies.
Tip

*Test Kitchen Tip: We do not recommend using brown sugar substitutes for this recipe.
Nutrition Facts Per Serving:

Servings Per Recipe: 36
PER SERVING: 73 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 73 mg sodium, 12 g carb. 1 g pro.

 
http://www.diabeticlivingonline.com/recipe/cookies/gingerbread-cookies

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Carrot Cake Cookies

December 5, 2013 at 12:02 PM | Posted in dessert, diabetes, diabetes friendly | 3 Comments
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Thank you to EL.C for passing this treat along to me to share!
Carrot Cake Cookies

 

Ingredients

1/2 cup honey
1/4 cup packed brown sugar or brown sugar substitute – equivalent to 1/4 cup brown sugar
1 tablespoon unsalted butter, softened
1/4 cup canola oil
1 egg or 1/4 cup Egg Beater‘s
1 egg white
3 cups shredded carrots
2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinammon
3/4 cup raisins (Optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts
2 ounces reduced-fat cream cheese, softened
1/2 cup powdered sugar
2 -3 teaspoons fat-free milk
1/4 cup chopped walnuts
Directions

*Preheat oven to 350 degrees F. Coat two large cookie sheets with nonstick cooking spray or line with parchment paper; set aside. In a large bowl, combine honey, brown sugar, and butter; beat with an electric mixer on medium speed until well mixed. Beat in oil, egg, and egg white. Stir in carrots.

 

*In a medium bowl, stir together flours, pumpkin pie spice, cinammon, baking powder, baking soda, and 1/4 teaspoon salt. Add flour mixture to carrot mixture, half at a time, stirring until moistened after each addition. Stir in the 3/4 cup nuts and raisins.
Using a tablespoon measuring spoon, drop 36 mounds of dough 2 inches apart onto prepared cookie sheets. If desired, press with moistened fingers to flatten each mound slightly. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks; cool completely.

 
* For drizzle, in a small bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until well mixed. Beat in enough of the milk to make a drizzling consistency. Drizzle over cooled cookies. If desired, sprinkle with the 1/4 cup walnuts.

 

Lemon Orange Walnut Bread and Pineapple Zucchini Bread

August 9, 2013 at 9:17 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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A couple of Diabetic Friendly Breads to pass along, a Lemon Orange Walnut Bread and Pineapple Zucchini Bread. Instead of Sugar one is made with Splenda and the other with Equal. Thanks goes out to Lynn for passing them along!

 
Lemon Orange Walnut Bread

Ingredients:

1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2/3 cup 2% Low-Fat Milk
2 tablespoons Lemon Juice
1 1/2 teaspoons freshly grated Lemon peel
1 1/2 teaspoons freshly grated Orange peel
2 Large Eggs or 1/2 Cup Egg Beater‘s
3/4 cup Splenda No Calorie Sweetener, Granulated
1/2 cup Blue Bonnet Light Stick Butter, melted
2 teaspoons Vanilla Extract
3/4 cup chopped Walnuts

 
Directions:

*Preheat oven to 350°F (175°F). Lightly spray an 8 1/2 x4 1/2 x2 1/2-inch loaf pan with vegetable cooking spray.
* Combine both flours, baking powder, and baking soda. Set aside.
*Combine milk, lemon juice, lemon and orange peel. Set aside.
* Beat eggs and Splenda Granulated Sweetener on high-speed with an electric mixer for 5 minutes. Reduce speed to medium; gradually add melted butter and vanilla, beating until blended, about 1 minute.
* Add flour mixture alternately with milk mixture; beginning and ending with flour mixture. Beat at low-speed until blended after each addition. Stir in nuts. Spoon batter into prepared loaf pan.
* Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely.
* Makes 12 servings. Serving Size: 1 (1/2 inch) slice.

 

 
Pineapple Zucchini Bread
Lower-sugar pineapple zucchini bread.
Ingredients:

1 cup Vegetable Oil or Extra Virgin Olive Oil
3 Large Eggs or 3/4 Cup Egg Beater’s
3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cups Equal Spoonful
1 teaspoon Vanilla Extract
2 cups shredded Zucchini
1 (8 1/2-ounce) can unsweetened Crushed Pineapple in juice, drained
3 cups All-Purpose Flour
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Baking Soda
1 teaspoon Ground Nutmeg
3/4 teaspoon Sea Salt
1 cup raisins
1/2 cup chopped Walnuts

 
Directions:

* Mix oil, eggs, Equal and vanilla in large bowl; stir in zucchini and pineapple.
* Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
* Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
* Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
* Makes 2 loaves.

Kitchen Hint of the Day!

July 24, 2013 at 8:06 AM | Posted in baking, Kitchen Hints | Leave a comment
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Before you put rolls in the oven, make a delicious glaze for their tops that your guests are sure to appreciate. Lightly beat an egg white with a tablespoon of milk and brush it on each roll. You’ll love it!

Kitchen Hint of the Day!

May 8, 2013 at 8:03 AM | Posted in baking, Kitchen Hints | Leave a comment
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If you’ve ever burned the bottoms of your cookies when baking a number of batches, the baking sheets may be the blame. Let the baking sheets cool between the batches – when you start with too hot a surface the cookies may burn. Two to three minutes cooling time is usually long enough. Another alternative is to line the baking sheets with parchment paper – simply lift the cookies, still on the parchment paper, right onto the cooling rack.

PHILADELPHIA Marble Brownies

May 5, 2013 at 12:06 PM | Posted in baking, dessert, Egg Beaters | 6 Comments
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I made a couple of pans of the classic PHILADELPHIA Marble Brownies, one for the house here and another I took over to my Dad in the rehab center. Which he shared with the nurses and everyone was happy! I reduced the fat, calories and carbs by using a Betty Crocker Low Fat Brownie Mix, 1/3 Less Fat Philly Cream Cheese, Splenda Sugar, and Egg Beater‘s. You couldn’t tell the difference, they came out moist and tasty!

 

 

 

PHILADELPHIA Marble Brownies

Photo by Kraft

Photo by Kraft

A generations-old recipe that never loses its appeal mostly because, as one fan says, “It’s the BEST way to have both a brownie & a cheesecake simultaneously.”

What You Need
1 pkg. (18.3 to 19.5 oz.) brownie mix (family size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla
Make It
HEAT oven to 350ºF.

PREPARE brownie batter as directed on package; spread into greased 13×9-inch pan.

BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.

BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.
Kraft Kitchens TipsNoteFor best results, do not use brownie mix with a syrup pouch.Special ExtraSprinkle 1/2 cup BAKER’S Semi-Sweet Chocolate Chunks over brownie batter before baking.SubstitutePrepare using PHILADELPHIA Neufchatel Cheese
nutritional info per serving
Calories 150 Total fat 8 g Saturated fat 2.5 g Cholesterol 25 mg Sodium 80 mg Carbohydrate 17 g Dietary fiber 0 g Sugars 13 g Protein 2 g
http://www.kraftrecipes.com/recipes/philadelphia-marble-brownies-50925.aspx

Wild Idea Buffalo Dessert: Mousse au Chocolate

April 10, 2013 at 9:29 AM | Posted in dessert | Leave a comment
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Mousse au Chocolate
By: Jill O’Brien
This is my own concoction. I use both a high quality bittersweet chocolate as well as a high quality milk chocolate. The addition of beaten egg whites gives it an extra lightness with out compromising its rich creaminess!

Ingredients:

6 oz. Bittersweet Chocolate
6 oz. Milk Chocolate
1 pint Heavy Whipping Cream
1 Tb Cointreau
4 Eggs, separated
Directions:

1 – In heavy saucepan over low heat, add 1 cup cream and chocolate. Melt together stirring occasionally. Mixture should never become hot.
2 – Meanwhile, in electric mixer, beat remaining cream until stiff, scrape into other bowl and place in refrigerator until needed.
3 – Place egg yolks into mixing bowl and beat until pale.
4 – While mixer is running slowly add in chocolate mixture. Mix thoroughly to incorporate and aerate.
5 – Transfer chocolate mixture to a large bowl, cover and refrigerate until mixture is slightly cool, but not set.
6 – Gently fold whipped cream into chocolate mixture in 3 small batches.
7 – In a well chilled mixing bowl, beat egg whites until stiff.
8 – Gently fold in beaten egg whites to chocolate mixture until well incorporated.
9 – Spoon mousse mixture into steamed glassware and refrigerate until set. (3 hours or up to 3 days in advance.)
10 – Garnish mousse with additional whipped cream, dark chocolate shavings or fresh fruit.
http://wildideabuffalo.com/2012/mousse-au-chocolate/

Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and…

April 8, 2013 at 5:11 PM | Posted in Bob Evan's, greenbeans, pork chops | Leave a comment
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Today’s Menu: Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and Whole Grain Bread

 

 

 

Flowers are coming up and the buds on the trees are coming out. We’ve been getting a good mix of sun and rain showers and it shows Cracker Crumb Pork Chops 002outside as everything is getting Spring like! For dinner tonight I prepared Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and Whole Grain Bread.

 

The Breaded Pork Chops came from an issue of Taste of Home/ Simple and Delicious. I love the Taste of Home various magazines. Their always full of great ideas and recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon Canola Oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.

 
To go with the Chops I prepared some Bob Evans Mashed Potatoes, Just heat in the microwave for a total of 6 minutes and you have some of the best Mashed Potatoes there are. Served it with Heinz Brown Pork Gravy. I also heated up a can of Del Monte Low Sodium Cut Green Beans and had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate pudding.

 

 

 

Breaded Pork Chops Recipe

Ingredients
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.

 

http://www.tasteofhome.com/Recipes/Breaded-Pork-Chops

Chocolate-Chocolate Cupcakes

January 7, 2013 at 10:26 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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Chocolate-Chocolate Cupcakes

 

 

1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract

 

 

Preheat oven to 350°F (175°C).
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into paper lined muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Makes 18 servings.

 

 

Nutritional Facts Per Serving: Calories: 180; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 45mg; Sodium: 160mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 11g; Protein: 2g;

Exchanges Per Serving: 1 1/2 Starches, 1 Fat

 

 

http://www.cooksrecipes.com/diabetic/chocolate-chocolate_cupcakes_recipe.html

Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

October 5, 2012 at 9:13 AM | Posted in baking, dessert | Leave a comment
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I think they made this recipe especially for the Fall time of the year, Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce! Pumpkin, With Pecans, and Caramel you can’t go wrong.
Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
Ingredients:
1 cup coarsely chopped Pecans
1 (18.25-ounce) package Yellow Cake Mix
1 (30-ounce) can LIBBY’S® Easy Pumpkin Pie Mix – divided use
3 large eggs or Egg Beater‘s
1/4 cup Extra Virgin Olive Oil
3/4 cup packed Brown Sugar or Splenda equivalent
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
Directions:
Preheat oven to 350°F (175°C). Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.
Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.
Bake for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely. Transfer cake to serving platter.
Combine remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.
Makes 12 to 16 servings.
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