Wednesday, August 31, 2011


1 packet ranch salad dressing mix
1/2 cup bread crumbs
1/2 cup skim milk
6 boneless, skinless chicken breast halves

Combine the salad dressing mix and bread crumbs in a plastic bag. Dip the chicken breast halves in milk, then place them in the plastic bag. Close the bag and shake until the chicken is well coated. Arrange the coated chicken on an ungreased, non-stick cookie sheet. Bake in a preheated oven at 375º for 50 minutes or until the chicken is tender and juices run clear.



Sometimes we use a mixture of turnip greens, collards and mustard greens..equal ammount of each.. so good. 


1 lb. smoked ham hocks


1 1/2 qts. water

1 to 2 hot pepper pods or 1 tbsp. crushed red pepper

3 cloves garlic, minced

4 lbs. fresh collard greens

1 med. onion, chopped

2 celery stalks, chopped

1 sm. green pepper, chopped

1 tbsp. sugar

1 tbsp. vegetable or olive oil

Salt and pepper to taste


Place Ham Hocks Dutch oven or large saucepan, add water, pepper pods and garlic. Cover; bring to a boil; reduce heat to low and simmer 30 minutes. Break off and discard stems of collards. Wash leaves thoroughly. Slice leaves into bite-size pieces by rolling several leaves together and slicing in 1/4 inch strips. Add collards, onion, celery, green pepper, sugar, oil, salt and pepper. Cook 30 to 40 minutes or until greens are done.

Cowboy Smothered Steak




1 (2 pound) round, chuck or rump roast
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 small onion, chopped
1 small green pepper, chopped
1 stalk celery, thinly sliced
1 (16 ounce) can stewed tomatoes, undrained

Combine flour, salt and pepper. Beat onto both sides of meat. In large skillet or dutch oven heat oil over medium high heat; brown meat. Add remaining ingredients and simmer for 1 1/2 to 2 hours until meat is fork tender.

Corned Beef and Cabbage


5 pounds corned beef brisket

6 peppercorns or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-size green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.) Serves 6 with meat left over for additional meals.


Cinnamon Rolls


oooooooh , fresh cinnamon rolls and a cup of hot coffee in the morning, nice!

1 cup     each milk, water

1/2 cup       butter or margarine

1 tbsp.   active dry yeast

1 cup     white sugar

1 tsp.     salt

2            eggs

6 cups   all-purpose flour

2 tsp.    ground cinnamon

2 cups   each dark brown sugar, confectioners' sugar

1/2 cup       butter or margarine, softened

1 pkg.    (3 oz.) cream cheese, softened

1 tbsp.   butter or margarine, softened

1/2 tsp.       vanilla extract

3 tbsp.  milk

       Warm milk in a small saucepan until it bubbles, then remove from heat.  Mix in butter; stir until melted.  Add water and let cool until lukewarm.  In a large bowl, combine milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine.  Stir in remaining flour, 1/2 cup at a time, beating well after each addition.  When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.  Divide dough into 2 pieces.  Roll each piece into a 12x9" rectangle.  In a bowl, stir cinnamon and brown sugar.  Spread each piece with half of butter, half of brown sugar and cinnamon mixture.  Roll up dough, using a little water to seal the seam.  Cut each roll into 12 slices using a very sharp knife or dental floss.  Place rolls onto two 9x13" greased baking pans.  Cover and let rise until almost doubled, about 1 hour.  Meanwhile, heat oven to 375º F (190º C).  Bake 20 - 25 minutes until golden brown.  To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla.  Add milk gradually until frosting reaches a spreading consistency.  Spread over warm (but not hot) cinnamon rolls.

Tuesday, August 30, 2011

Easy Sausage Gravy and Biscuits

Talk about a stick to your ribs breakfast, this is it... The more black pepper the better :)

In the South this gravy is known as Sawmill gravy.

The Gravy:

1/2 - 3/4 lb.      bulk pork sausage

1/4 cup       each butter or margarine, all-purpose flour

3 - 3 1/2 cups   milk

to taste             salt and freshly ground pepper

       In 10" skillet, cook sausage until well done.  Drain off excess fat.  Add butter and melt over medium-high heat; add flour and cook for 1 minute, stirring constantly. 
Slowly pour in milk, stirring constantly.  Bring to a boil, reduce heat and cook until thickened, stirring occasionally. (Add more milk if thinner gravy is desired.)  Serve ladled over split biscuits. (below)

Easiest Drop Biscuits:

2 cups   biscuit mix

2/3 cup       milk

       Heat oven to 425º F (220º C).  In medium bowl, stir ingredients with a fork until just mixed.  Drop by large spoonsful onto greased baking sheet.  Bake for about 12 - 15 minutes or until golden brown.  Makes 18-24 biscuits

Easy Tootsie Rolls

I have made these and they are so darn good :)



2 tablespoons butter, softened or parve magarine

1/2 cup unsweetened cocoa powder

3 cups confectioners' sugar

1 teaspoon vanilla extract

3/4 cup dry milk powder or dairy free substitute

1/2 cup white karo syrup

Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths. Wrap with wax paper lined colored foils; can get candy foils most any store now days.

Easy Vanilla Wafers



1/4 cup (1/2 stick) unsalted butter, room temperature

1/3 cup vanilla sugar

1/4 cup egg whites

1/3 cup unbleached all purpose flour

pinch of salt

for the vanilla sugar:

2 cups sugar

1 vanilla bean, cut into small pieces

Use this sugar to add a fresh tasting vanilla flavor to all your favorite recipes. It's especially good when used to sweeten whipped cream.


  To make the wafers:


Preheat oven to 400°. Generously butter heavy large cookie sheets. Beat 1/4 cup butter and sugar in medium bowl until light and fluffy. Beat in egg whites. Gradually mix in flour and salt; batter will be soft. Drop batter by level teaspoonfuls onto prepared cookie sheets, spacing 3 inches apart. Bake until edges are golden brown and centers of cookies are still pale about 7 minutes. Transfer cookies to racks and cool completely. Can be prepared 1 day ahead. Store in airtight container. To make the vanilla sugar: Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container.


Fried Onion Rings

Very Good !!!



1 quart vegetable or canola oil for frying

1 cup all purpose flour

1 cup beer

1 pinch salt

1 pinch ground black pepper

4 onions, peeled and sliced into rings


In a large, deep skillet, heat oil to 365*. In a medium bowl, combine flour, beer, salt and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

Monday, August 29, 2011

Home made Crackers


1 C. flour

1 tsp. baking powder

2 Tbsp. shortening

1 tsp. salt

1/2 C. water

Mix to make like pie dough, turn on slightly floured surface. Roll with rolling pin until very thin. Cut into square and pick several times with a fork. Bake on bottom rack in a 400-degree oven for 10 minutes. Then remove and place on top rack and increase temperature to 450 degrees to brown the crackers. Immediately salt to taste when removed from oven.

Stuffed Weiners

As you know everything is better with cheese :)
1 package of weiners, I like the BALLPARK Brand
Slit each weiner longways ( but not all the way through ).
Stuff with cheddar cheese ( I use blocks and slice 1/4" thick, cut the slices in 2 long slits..)
 Bake in 350* oven until sheese is melted
Good as just a meat or in a hotdog bun..

Caramelized Red Bell Peppers and Onions


2 red bell pepper, cut into strips

2 red onions, cut into strips

1 tablespoon olive oil

1 teaspoon butter

1/4 cup red wine (optional)

1 pinch salt

1 pinch ground black pepper

1 pinch dried basil

In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.



I made this bread a few months back and it is delicious!!!

4 to 4 1/4 cup flour,


1 pkg fast-rising yeast

1 tbsp dried basil

1 tsp dried thyme

2 garlic cloves, pressed

1/2 tsp salt

1 1/2 cup warm water

1 tsp honey

2 tbsp olive oil, divided
Sift together 2 cups of flour, yeast, basil, thyme, garlic, and salt.  Combine the water and honey.  Blend into the yeast mixture.  Add enough remaining flour so that the dough is smooth and not sticky.  Knead on a lightly floured surface for 8 to 10 minutes.  Cover and let rise until double in bulk.  Spread one tablespoon of the oil on a baking sheet.  Transfer the dough to the baking sheet.  Pat into a 14 x 10 inch rectangle.  Brush the dough with the reamining olive oil.  Let rise 5 minutes then baking at 375 F for 30 minutes or until golden.

Chocolate Fudge

I got this recipe from a friend, it is kinda like a german chocolate cake ..delicious!
12 oz. pkg sweet chocolate chips

12 oz. sweet German chocolate,cut into pieces

7 oz. marshmallow cream

4 cups sugar

2 Tbsps. butter or margarine

13 oz. can evaporated milk

Pinch of salt

1 tsp. vanilla

2 cups pecans, chopped

  Combine chocolate chips, German chocolate and marshmallow cream in a large bowl; set aside.
  Combine sugar, butter, milk and salt in a heavy skillet.  Bring to a rapid boil, then boil 6 minutes, stirring constantly.  Add vanilla.
  Pour hot butter mixture over chocolate mixture in a large bowl.  Stir with a wooden spoon until smooth. 
 Add nuts and mix well.  Spread fudge in a 15-1/2x10-1/2x2-inch jellyroll pan.  When cool, cut into 2" squares.

About 5 pounds

Potato Soup with Ham

Saltine Crackers or a pan of hot right out of the oven cornbread  makes this a hearty meal :)

6 med. Potatoes, chopped

1 med. Onion

1/2 c. Butter or margarine

1/4  c. Flour

1 c. Diced ham

2 c. Milk

1 tsp. Parsley flakes

Dice potatoes and onions; boil in water until done.  Drain off water and save.  Add butter to potatoes and onions until butter melts.  Add flour, ham and parsley; stir lightly.  Pour in 4 cups of potato water and then milk.  Turn heat up to medium and stir until soup thickens,
About 5 minutes.  Add salt and pepper to taste.

Apple Cider Spice Mix

Fall and winter are right around the corner, this will leep you warm and toasty!
2 cups sugar

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 1/2 teaspoons allspice

1/4 teaspoon ground nutmeg

Cinnamon sticks

Orange slices

In bowl, combine sugar, cinnamon, cloves, allspice and nutmeg. Store in
airtight container. To serve: heat one cup cider until hot but not boiling.
Stir in 2 teaspoons cider spice mix until dissolved. Pour into a serving
mug. Garnish with a cinnamon stick and slice of orange.

Sunday, August 28, 2011

Cornmesl Mush

Oh my, How many bowls of this did I eat growing up? And Not Only In The Winter :)  so good, just add butter, sugar and milk to suit your taste and enjoy !!!
1 c. cornmeal

1 c. cold water

3 c. boiling water

1 tsp. salt

Mix cornmeal, cold water and salt together and stir into boiling water. Bring to a hard boil while stirring, then turn heat to low and cook at least 15 minutes. Slowly pour into bowls and serve. A good old winter supper!

you can eat it plain, but who would want too ?  LOL

Chocolate Glaze

The perfect chocolate glaze !!!

2 cups sifted powdered sugar

6 Tbsp. unsweetened cocoa

1/4 cup skim milk 2 Tbsp. margarine

1 tsp. vanilla extract

Combine sugar and cocoa in a bowl; stir. Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1 minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of a mixer until blended.


Chocolate Layered Dessert



3 C. milk

2 pkg. (4 serving size) Jell-O Chocolate Flavor Instant Pudding &Pie Filling

1 tub Cool Whip (8 oz) thawed

1 pkg. (12 oz) marble pound loaf(cake) cut into 1/2" cubes

1/2 C. chocolate syrup

4 (1.4 oz each) pkg. chocolate covered English toffee bars chopped

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 C. of the whipped topping. Arrange 1/2 of the cake cubes in a 3 1/2 qt. serving bowl. Drizzle with 1/2 of the chopped candy bars and 1/2 of the pudding mixture. Repeat layers ending with pudding mixture. Refrigerate 1 hour or until ready to serve. Garnish with remaining whipped topping. Sprinkle with additional chopped candy bars if desired. Store leftover dessert in refrigerator.



Does it get any easier then this?  :)

Prepare a package of regular chocolate pudding on stove. While still hot, dump in one package devils food cake mix and beat with electric beater two minutes. Pour into oiled pan. Sprinkle one small package chocolate chips over top. Nuts are optional. Bake at 350° for 30 minutes.

Black Eyes of Texas Casserole

I use to make this dish at The Olde Store, It was alweays a big hit!



2 pounds ground beef

1 large onion, chopped

1 rib celery, chopped

1 (15 ounce) can jalapeno black-eyed peas

1 can cream of chicken soup

1 can cream of mushroom soup

1 can hot or mild enchilada sauce

1 teaspoon garlic powder

1 (10 1/2 ounce) bag tortilla chips

3 cups grated cheese

Brown and drain meat. Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic. Stir to blend. Grease 1 large or 2 small casserole dishes. Build up layers beginning with the chips, then the meat and then the cheese. Repeat process. Bake at 450 for 35 minutes.

Mini Chocolate Chip Cookies


1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup granulated sugar

4 ounces cream cheese, softened

1 large egg

1 teaspoon vanilla extract

1 cup mini semi-sweet chocolate chips

Preheat the oven to 350 degrees. Lightly grease cookie sheets or spray lightly with cooking spray. Sift the flour and salt into a small bowl. Beat butter, sugar, cream cheese, egg, and vanilla extract in a bowl until creamy. Gradually beat in flour mixture. Stir in mini chips. Drop by rounded tablespoon onto prepared baking sheets. Using your fingers or the back of a spoon, slightly shape and flatten the dough. I found the cookie looked much nicer when I did this. Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for 5 minutes; remove to wire racks to finish cooling.


Saturday, August 27, 2011

Homemade Deep Fried Dill Pickles

Homemade Deep Fried Dill Pickles #1
2 eggs
1 cup buttermilk
1 tbsp. Worcestershire® sauce
1/2 tsp. vinegar-based hot pepper sauce
3/4 tsp. cayenne pepper
1/4 tsp. each seasoning salt, garlic powder
1 cup cornmeal
2-1/4 cups flour, divided
1 tsp. salt
3/4 tsp. ground black pepper
1 jar (32 oz.) dill pickle slices
1 cup vegetable oil for deep frying
to taste salt, pepper 
          In a large bowl, combine 2 eggs, 1/4 cup flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.  In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 tsp. black pepper.  Heat oil in a deep fryer or pot to 365ºF (185ºC).  Dip drained pickles into milk mixture, then dredge in flour mixture.  Deep fry until golden brown.  Drain on paper towels.  Salt and pepper to taste.
I prefer this one :)
Homemade Deep Fried Dill Pickles #2
2 eggs
1 cup milk
3/4 tsp. cayenne pepper
1/4 tsp. each seasoning salt, garlic powder
1 cup Panko ( breading mix )
2-1/4 cups flour, divided
1 tsp. salt
3/4 tsp. ground black pepper
1 jar (32 oz.) dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste after frying...
Put milk in a bowl and add the eggs.
Add flour to a zip bag and put the panko in a bowl..
Now add pickle chips to the flour in the zip bag, then in the eggand milk mixture then in the panko.
Now drop in the hot oil , only takes a minute or two, then dran on a wire rack, salt and pepper while hot..
Dip in Ranch Dressing !!!!

Chocolate Crunch Pie

1/3 cup butter or margarine

1 cup (6 oz.) semisweet chocolate chips

2-1/2 cups crisp rice cereal

1 pint ice cream + ice cream topping

       Melt butter and chocolate chips in a heavy saucepan over low heat.  Remove from heat.  Stir in cereal until completely coated.  Press over bottom and up side of a buttered 10" deep-dish pie plate.  Chill, covered, 30 minutes.  Fill with favorite ice cream.  Drizzle with your favorite ice cream toppings.

 Try such combinations as chocolate chip ice cream drizzled with creme de menthe and chocolate fudge sauce.  Or, try butter pecan ice cream drizzled with caramel sauce and chocolate syrup.

Key Lime Pie

1 (9") prepared Graham Cracker Pie Crust

1 can (14 oz.) sweetened condensed milk

1/4 cup key lime juice**

2 tsp. finely grated zest (from key limes)

2 eggs, separated + 1 egg, room temperature

4 tbsp. granulated sugar

       Heat oven to 350ºF (175ºC).  Refrigerate graham cracker crust until well chilled.  In a medium bowl, combine condensed milk, key lime zest and key lime juice.  Add egg yolks and egg; stir until well blended.  Pour into chilled graham cracker crust.  In a medium bowl, beat egg whites until stiff peaks form; gradually fold in sugar.  Spread meringue over key lime mixture, being careful to spread to edge of pastry to prevent shrinkage during baking.  Check out my hints and tips on making a Perfect Meringue.  Bake 20 minutes, until meringue is golden brown.  Remove from oven and cool completely on a wire rack
If you can't find fresh key limes, Tahiti or Persian limes may be substituted as they are very similar in taste.  You can also substitute the bottled key lime juice.
.  Makes 6 servings.

Baked Sweet Potato Fries

4 small sweet potatoes, peeled

enough cooking spray
to taste salt, ground black pepper

Heat oven to 500°F (275ºC). Cut sweet potatoes lengthwise into
wedges, about 1/2" thick. Lay in a single layer on a nonstick baking sheet (or
parchment paper or aluminum foil). Lightly coat with cooking spray. Bake
30 minutes, turning wedges 1 or 2 times during baking period, until potatoes
are crisped and tender. Serve at once.
Makes 6 servings.

Nutritional Info Per Serving
: 76 cal,
 1g pro,
19g carb,
 2g dietary fiber,
26g sod.

Diabetic Exchanges:
 1 Carbohydrate (bread/starch).

Friday, August 26, 2011

The Best Pineapple Cheesecake (Diabetic)

Graham Cracker Crust:
butter-flavored cooking spray
14 double graham cracker cookies, finely crushed (1 cup)
2 tbsp. butter, melted

Pineapple Cheesecake:

1/2 cup non-fat buttermilk
1 slice white bread
1/3 cup part-skim ricotta cheese
1 large egg
2 tbsp. natural vanilla
6 packets DiabetiSweet
1/4 cup water
1-12-oz. can crushed pineapple, packed in natural juice, well drained


To prepare crust: Preheat the oven to 350°F. Lightly coat a 9" pie pan with cooking spray.
In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan.
Bake for 15 minutes, until lightly browned. (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling.

Directions for filling:

In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple.
Bake for 45 minutes, until set. Cool in refrigerator.
Note: The filling can be baked without the crust



Thursday, August 25, 2011

Root Beer Cake

1 (18.25 oz) box yellow cake mix
1 (12 oz) can root beer

1/4 cup vegetable oil
3 large eggs

Root Beer Glaze:

1/2 cup confectioners' sugar

3 tbsp. root beer

Preheat oven to 350*. Beat together all ingredients until smooth.

Pour into greased Bundt pan. Bake for 35 to 40 minutes.

Cool in pan for 15 minutes.

Remove from pan and cool.

Mix glaze ingredients. Pierce top of cake with

a long pick about every
2 inches and pour glaze over top of the cake.

Serve with vanilla ice cream.

Diabetic Banana Yogurt Pancakes

2 cups unbleached all-purpose flour, sifted

1 packet sugar substitute

1 tablespoon baking soda

8 ounces fat free plain yogurt

1 large very ripe banana, mashed

1/2 cup skim milk

1/2 tablespoon canola oil

1 teaspoon vanilla extract

4 egg whites, beaten to soft peaks
refrigerated butter-flavored cooking spray
Combine the flour, sugar substitute and baking soda in a large bowl.
Stir to combine. Add the yogurt, banana, milk, oil and vanilla. Stir
until just moistened. Gently fold in the beaten egg whites to complete
the batter. Lightly coat a nonstick skillet with cooking spray. Working
in batches and using a ladle make 4 inch pancakes. Cook until the bottom
is browned and bubbles come to the top of the cakes. Turn and continue
to cook until browned. Keep warm while you cook the rest of the
Per serving 76 cals (7% cals from fat) 3g protein 1 total fat (0.1 sat
fat) 14g carbs 1g dietary fiber 0 chol 236mg sod
Diabetic exchanges 1 carb (bread/starch)

My Hot Dogs

I have been making these for years..I use to put them together the old fashion way, Boil the weiners and just warm the buns, but something about putting in ready made in the oven abd letting the buns get toasted and the cheese melted , awwwww 
any amount of weiners and buns as needed
( I use 2 packs of each )
2 cans chili
1 Chopped onion, optional
Grated mild cheddar cheese
Mustard, I like the hotdog mustard but use either one...
Put mustard on buns, the weiner, chili, onions then cheese, lay them on a cookie sheet or long pan.. Place in a preheated over @ 350* and bake for about 20 to 30 minutes, or just till the cheese is melted and the buns toasted..
So good!!!

Wednesday, August 24, 2011

Texas Style Pork Chops

4 6-oz. center cut pork chops
1/2 tsp. black pepper
1/2 C. brown sugar
3/4 C. ketchup
1 yellow onion, chopped
2 garlic cloves, minced
1 tsp. chili powder

In a saucepan, mix together black pepper,  ketchup, onion,brown sugar, garlic, and chili powder. Simmer for 15 minutes or until thickened.  Place pork chops on a the grill over medium heat and spoon a tablespoon of sauce over each one.  Grill until cooked through, adding remaining sauce throughout the process.

Loretta Painter's Soft Sugar Cookies


Loretta Painter's Soft Sugar Cookies

Loretta Painter owns a restaurant and catering business in Stewardson, Illinois. She says that using margarine rather than butter keeps the cookies softer longer.

about 48 cookies

1 cup margarine
1-1/2 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sour cream
4 cups all-purpose flour

In a large mixing bowl, beat margarine and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla extract; mix well. In a separate bowl, stir together flour, baking soda, baking powder, and salt. Gradually stir the flour into the margarine mixture until well incorporated. Wrap dough in plastic wrap and chill several hours or until dough is firm enough to handle.

Preheat oven to 350 F (180 C). On a lightly floured board, roll out to about 1/4 inch (1/2 cm) thick and cut into shapes with cookie cutters.

Place on ungreased baking sheets and bake about 15 minutes or until edges are slightly browned. Let cool about 1 minute on the baking sheet and then remove to wire rack to cool completely. Decorate with your favorite icing (we recommend Royal Icing).

Store in an airtight container at room temperature for up to 1 month if not frosted or up to 1 week if frosted. Makes approximately 48 cookies, depending on the size cookie cutters you use. These cookies ship well if cut into regular geometric shapes (such as circles or squares) and packed very carefully. They can break during shipping if you cut them into irregular or delicate shapes like Santa Claus and snowflakes. If you want to use fancy cookie cutters, it is best to hand-deliver these cookies.

Grilled Burgers also has diabetic exchangs



(makes 6 servings)



pound (360 g) ground sirloin



pound (360 g) lean ground turkey



tablespoons (29 g) low fat sour cream



teaspoon (5 ml) crushed dried oregano



scallions, white part and 1 inch (2.5 cm) green, chopped



sesame hamburger buns, split and toasted

  1. In a large bowl, combine ground sirloin, ground turkey, sour cream, oregano, and scallion. Mix well. Cover and refrigerate for 1 hour.
  2. Light the grill or preheat the broiler. Shape the beef mixture into 8 1-inch ( cm) thick patties. Grill or broil 4 inches (10 cm) from the source of heat for 4 to 6 minutes per side. Serve on toasted buns.

Per servi

289 calories (26% calories from fat), 29 g protein, 8 g total fat

 (3.0 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, cholesterol, 312 mg sodium


Diabetic exchanges:

3 lean protein, 1 1/2 carbohydrate (bread/starch)



Chicken Kabobs


1 lb. boneless skinless chicken breasts

4 small onions, quartered

8 to 10 mushrooms

8 to 10 cherry tomatoes, halved

4 bell peppers, cut in chunks


1/4 cup cooking oil

1 t. oregano

1 t. garlic

2 T. lemon juice

1 t. soy sauce

Cut uncooked chicken into 1 inch cubes. Combine all marinade ingredients and pour into large zip log bag. Add chicken and marinate at least 2 hours, turning bag at least twice. Form kebabs by alternating chicken with vegetables on wooden or metal skewers. Cook either on an outdoor grill or under the broiler, about 10 to 15 minutes per side or until chicken is cooked through and vegetables are desired degree of tenderness.

Chicken Cacciatore


1/2 cup olive oil

1 medium onion

1 medium clove minced garlic

1/2 of a 6 oz. can of tomato paste

1/4 cup port wine

1 teaspoon kosher salt

3 large fresh basil leaves (optional)

8 chicken tenders

pasta (any kind)

Finely chop the onion and saute in oil for 15 minutes over low heat. Add garlic, tomato paste, salt. wine, and basil. Bring sauce slowly to a boil while stirring then reduce heat to a simmer (low heat). Bake chicken in oven on 350° for 20 minutes. Shred chicken into bite sized pieces and stir into sauce. Cook pasta according to package directions. Recipe can be doubled.

Tuesday, August 23, 2011

Golden Coconut Mounds



2 eggs, unbeaten

1 cup sugar

3 cups flaked coconut

1/4 cup flour

Heat oven to 350 degrees. In large bowl, with mixer at high speed, beat eggs with sugar just until well blended-about 1 minute. Then fold in coconut and flour all at once. Drop, about 2 tablespoonfuls at a time, 2 inches apart, onto two lightly-greased cookie sheets. Shape into peaked mounds. Bake 10 to 18 minutes or until golden on tops and bottoms. Cookies will be soft to touch and will firm up when they cool. Cool on wire racks; then store in tightly covered container until ready to serve. Flavor develops upoon standing. Makes 15



Garden Vegetable Spread


2/3 cup ricotta cheee

1/2 cup chopped mixed raw vegetables (carrots, celery, peppers, radishes)

1 tbsp. chopped green onions

1 1/2 tsp. soy sauce

1/4-1/2 tsp. Tabasco® brand hot sauce

salt and freshly ground pepper to taste

       Combine all ingredients and refrigerate to blend flavors. Store, covered in refrigerator up to 5 days. Serve as a spread for a variety of crackers, bagels, muffins or toast.

General Tso's Chicken

This is my favorite all time dish at the Chinese Restaurants, mainly because it has a spicy bite to it I think :)


8 servings


1/2 cup cornstarch


3 pounds chicken thighs, boneless and cubed


1/4 cup water


1 1/2 teaspoons minced garlic


1/4 cup soy sauce


1 1/2 teaspoons minced ginger


1 teaspoon white pepper


3/4 cup sugar


1 whole egg


1/2 cup soy sauce


1 cup cornstarch


1/4 cup white vinegar


1 cup salad oil


1 1/2 cups chicken broth, ho


2 cups scallions, diced


1 teaspoon M.S.G., (optional)


16 whole hot peppers, dried


4 cups cooked rice or noodles


To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar,

soy sauce, vinegar and wine. Then add chicken broth and MSG and stir until

sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy

sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly.

Add oil to help separate chicken pieces. Divide chicken into small quantities

and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a

small amount of oil in wok and heat until wok is hot. Add scallions and

peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce

and cook until sauce thickens. Add either cornstarch or water as needed.

Serve with rice or noodles.