2002
KWQC-TV6 Recipes
This page was updated
May 17, 2006 at 09:27
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Table of Contents
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APPETIZERS/BEVERAGES
04/08/2002 CARIBBEAN MILK COOLER - MOLLY PELZER
12/09/2002 CHEESECONES - MIDWEST DAIRY COUNCIL
11/14/2002 CRANBERRY MARGARITA - PETER HARMAN
12/02/2002 EASY HORS D'OEUVRES - PEG TERREY
05/16/2002 GINGER LEMONADE - SUMMER GRILLING
12/11/2002 HOT CRAB FONDUE
12/16/2002 NO FRY HOLIDAY CRAB CAKES - HAPPY DIABETIC CHEF
06/26/2002 PAULA'S SUGAR FREE HOMEMADE LEMONADE
04/26/2002 PROTEIN POWER PLUS SMOOTHIE
07/31/2002 SALMON SEVICHE - MIKE REEH
06/18/2002 SMOKED SALMON SPREAD
05/16/2002 SMOOTHIES - JANE REINHARDT-MARTIN
04/11/2002 SOUTHWESTERN CHEESECAKE
05/17/2002 STRAWBERRY SALSA
BREADS
02/11/2002 CALYPSO CRAB CAKES W/FRESH MANGO-PAPAYA RELISH
08/21/2002 HONEY'S WHOLE WHEAT MOLASSES BREAD - PETER HARMAN
12/04/2002 HORSERADISH CRUST - JOHNNY'S
12/04/2002 MAYTAG BLUE CHEESE CRUST - JOHNNY'S
12/04/2002 PARMESAN CRUST - JOHNNY'S
05/23/2002 SIMPLE WHITE BREAD - JOANNA LUND
DESSERTS
10/31/2002 CANDY PUMPKINS - BRIAN WECKERLY
10/31/2002 CARAMEL POPCORN BALLS - BRIAN WECKERLY
08/13/2002 CARROT CAKE MAKEOVER - HAPPY DIABETIC CHEF
10/31/2002 CAT LITTER COOKIES - BRIAN WECKERLY
12/19/2002 CHOCOLATE OAT BARS - JOANNA LUND
12/16/2002 CHOCOLATE-COVERED CHERRY CORDIAL PIE - JOANNA LUND
10/21/2002 CINNAMON CHIP FRENCH TOAST (GREAT HARVEST BREAD CO.)
12/10/2002 CRANBERRY SUNDAES - JOANNA LUND
12/23/2002 CRANBERRY-APPLE WALNUT PIE - JOANNA LUND
10/01/2002 CREME BRULEE
02/11/2002 CREOLE BANANA NUT CRUNCH BREAD PUDDING W/CREAMY BROWN SUGAR SAUCE
07/03/2002 DANG! THAT'S GOOD ROOT BEER FLOAT CAKE - MIKE REEH
10/14/2002 DIABETIC FUDGE - THE HAPPY DIABETIC CHEF
05/15/2002 DOUBLE CHOCOLATE BARS
09/30/2002 EASY-AS-PIE BLUEBERRY COBBLER
09/13/2002 ESPRESSO BROWNIES - HAPPY DIABETIC CHEF
08/26/2002 FRESH BAKED APPLE CRISP - HAPPY DIABETIC CHEF
07/10/2002 FRESH PEACH FLAMBE - MIKE REEH
10/16/2002 FROZEN PUMPKIN TREATS - JAN TEMPLE
10/31/2002 GHOST PUDDING - BRIAN WECKERLY
12/19/2002 GRAHAM CRACKER DELUXE COOKIES - JOANNA LUND
10/09/2002 GRANDMA'S APPLE CRISP - MIKE REEH
10/31/2002 GUMMY WORM SNACKS - BRIAN WECKERLY
05/23/2002 HAWAIIAN RHUBARB MERINGUE PIE - JOANNA LUND
12/05/2002 HOMEMADE SALTWATER TAFFY
11/15/2002 JANE'S FLAXSEED COOKIES
12/03/2002 KATHY'S SCRUMPTIOUS CHOCOLATE FUDGE - JOANNA LUND
02/14/2002 LORI'S ALMOND-CHERRY SCONES
02/14/2002 LORI'S CAPPUCCINO-CHIP SCONES
02/14/2002 LORI'S MOCHA-KISS SCONES
12/30/2002 LORI'S TOUCHDOWN SCONES
02/21/2002 LUSCIOUS LEMON BARS - JOANNA LUND
10/11/2002 MINCE TARTS - JOANNA LUND
09/12/2002 NORITA'S JUMBO CINNAMON ROLLS
02/21/2002 PAPA'S PECAN TASSIES - JOANNA LUND
05/23/2002 PARTY TIME RHUBARB RICE PUDDING - JOANNA LUND
06/26/2002 PAULA'S PERFECT PARFAIT OF LOVE
03/23/2002 PEANUT BUTTER CUP PIE - JOANNA LUND - WOMEN'S HEALTH & LIFESTYLE FAIR
09/27/2002 PUMPKIN PIE CAKE BARS - HAPPY DIABETIC CHEF
10/30/2002 PUMPKIN PIE CRUNCH - MIKE REEH
05/23/2002 QUICK STRAWBERRY PUDDING PARFAIT - JOANNA LUND
10/31/2002 SPIDERS - BRIAN WECKERLY
12/19/2002 STOVETOP COOKIES - JOANNA LUND
05/17/2002 STRAWBERRY BANANA DELIGHT
05/23/2002 STRAWBERRY LEMON TRIFLE - JOANNA LUND
05/23/2002 STRAWBERRY PEAR SURPRISE PIE - JOANNA LUND
10/17/2002 STREUSEL TOPPED PUMPKIN PIE PIE - JOANNA LUND
05/24/2002 STUFFED STRAWBERRIES
01/10/2002 THE ORIGINAL HOME-BAKED GIRL SCOUT COOKIE (CIRCA 1922)
08/23/2002 TRIFLE - SHEILA CRAIG
12/27/2002 WHITE CHOCOLATE-COVERED CHERRY CHEESECAKE - JOANNA LUND
10/31/2002 WITCHES' BROOM STICKS - BRIAN WECKERLY
ENTREES
03/20/2002 ANDOUILLE SAUSAGE & CORNBREAD STUFFED PORK LOIN - CHEF JEFF RYSER
08/02/2002 BACON-WRAPPED SHRIMP ON THE BARBIE - PETER HARMAN
03/21/2002 BARBEQUED SHRIMP - THE HAPPY DIABETIC CHEF
05/22/2002 BBQ SHRIMP - RED CROW
03/15/2002 CAJUN MEATLOAF
10/02/2002 CARAMEL APPLE PORK LOIN - MIKE REEH
06/19/2002 CATFISH FINGERS CZRINA - MIKE REEH
10/24/2002 CHEESY CHICKEN BISCUIT SANDWICHES
11/18/2002 CHEF SMITH'S SALMON
12/06/2002 CHICKEN FOR A HAPPY HEALTHY CROWD - THE HAPPY DIABETIC CHEF
04/24/2002 CHICKEN LIMONE - MIKE REEH
01/24/2002 CHICKEN RIBS
04/02/2002 CHOCOLATE RASPBERRY STUFFED FRENCH TOAST
03/14/2002 CHURCH SUPPER CHICKEN & WILD HOT RICE DISH - JUDITH FERTIG
10/24/2002 CLASSIC CHICKEN TIKKA MASALA
07/17/2002 COCONUT SHRIMP W/PINEAPPLE SALSA - CHEF JEFF RYSER
05/01/2002 COUNTRY-STYLE SAUSAGE RIGATONI - MIKE REEH
09/30/2002 CRANBERRY CHICKEN
01/23/2002 FETTUCCINI CARBONARA - MIKE REEH
05/22/2002 GARLIC & PARSLEY MARINATED BEEF - RED CROW
04/02/2002 GREEK OMELET
06/26/2002 GRILLED CITRUS CHICKEN -THE HAPPY DIABETIC CHEF
05/16/2002 HONEY MUSTARD KABOBS - SUMMER GRILLING
11/14/2002 IOWA PORK CHOPS - PETER HARMAN
02/21/2002 JUST "RITE" LOOSE MEAT SANDWICHES - JOANNA LUND
05/14/2002 LOBSTER ALFREDO - THE LODGE
06/18/2002 MARINATED SALMON STEAKS
04/17/2002 MEDITERRANEAN SHRIMP AND PASTA STIR FRY-MIKE REEH
09/04/2002 MOLE POBLANO - STEVE HALL
08/21/2002 MONGOLIAN PORK BURGERS - PETER HARMAN
03/06/2002 MR. MIKE'S PAELLA (SHRIMP, MUSSELS)
02/20/2002 PAN-SEARED SALMON W/GREEN ONION & MUSHROOM - MIKE REEH
10/23/2002 PECAN CRUSTED CHICKEN BREAST W/WILTED GREENS AND CREOLE DRESSING
06/12/2002 PEPPERED SALMON W/CRAB SALAD & AVOCADO DRESSING
11/04/2002 PORK CHOP BAKE OF LOVE - HAPPY DIABETIC CHEF
10/16/2002 PORK CHOPS W/RED ONION GRAVY & SMASHED SWEET POTATOES - MIKE REEH
02/06/2002 POTATO CRUSTED TILAPIA - JEFF RYSER
06/13/2002 PROSCIUTTO-WRAPPED SEA SCALLOPS
11/14/2002 RED CURRY & COCONUT MILK SHRIMP - PETER HARMAN
07/10/2002 ROASTED VEGETABLES & PASTA - MIKE REEH
05/15/2002 ROSEMARY CHICKEN PORTABELLA - MIKE REEH
09/18/2002 SALMON FIORENTINO
06/18/2002 SALMON LOAF
01/25/2002 SALMON THE OTHER PINK MEAT - PETER HARMON
04/04/2002 SALMON W/BOETJE'S MUSTARD
05/08/2002 SAN FRANCISCO SEA SCALLOP STIR FRY - MIKE REEH
06/05/2002 SAUSAGE & SHRIMP JAMBALAYA - MIKE REEH
07/23/2002 SAUTEED WALLEYE WITH LIME BUTTER & CRISP FRENCH FRIED LEEKS
03/13/2002 SCALLOPINI OF VEAL TUSCAN STYLE - MIKE REEH
01/16/2002 SESAME GINGER CHICKEN - MIKE REEH
08/28/2002 SOUTHERN FRIED CATFISH - MIKE REEH
02/27/2002 SOUTHERN FRIED CATFISH W/BLACKEYE PEAS - MIKE REEH
05/29/2002 SOUTHWESTERN PORK CUTLET MONTEREY - MIKE REEH
10/08/2002 SPAGHETTI SAUCE - THE HAPPY DIABETIC CHEF
10/07/2002 SPANISH PAELLA - CHEF CHRIS CARTON
12/04/2002 STEAK DEBURG0 - JOHNNY'S
01/30/2002 STEAK DEBURGO - MIKE REEH
06/26/2002 SUMMER SALAD BURRITOS - THE HAPPY DIABETIC CHEF
04/01/2002 THE STACK - MICHAEL OSBORN
11/14/2002 TOBY TURKEY SANDWICH - PETER HARMAN
05/22/2002 TUNA NICOISE - RED CROW
10/29/2002 TUNA NOODLE CASSEROLE - HAPPY DIABETIC CHEF
11/12/2002 TURKEY & STUFFING CASSEROLE - GREAT HARVEST BREAD CO.
10/08/2002 VEGETARIAN SPAGHETTI - THE HAPPY DIABETIC CHEF
01/29/2002 WILD MUSHROOM BEEF STEW
MISCELLANEOUS
01/17/2002 "PUFF" FABRIC WREATH - REBECCA WOOD
05/16/2002 BAR-B-QUE SAUCE - SUMMER GRILLING
05/23/2002 BREAD & BUTTER PICKLES - JOANNA LUND
07/23/2002 BRUSCHETTA WITH ITALIAN TOMATO SPREAD
03/29/2002 BUNNY EGGS - FOREST OF FLOWERS
03/12/2002 CAN-TAINER CLOCKS - REBECCA WOOD
11/29/2002 CHEESE FONDUE (AVANTI)
07/10/2002 CHEF MIKE'S CITRUS BBQ SAUCE - MIKE REEH
08/02/2002 CHINAMAN'S GINGER SAUCE - PETER HARMAN
02/04/2002 DECORATING WITH ROLLED FONDANT
01/31/2002 DRAIN AND DUMP DIP
10/16/2002 FIVE LITTLE JACK-O-LANTERNS- JAN TEMPLE
05/17/2002 FRUITED BUTTER
12/19/2002 GINGERBREAD HOUSE - BILL WECKERLY
05/16/2002 GRILLED FRUIT MEDLEY - SUMMER GRILLING
01/07/2002 HOME HARDWARE CLEANING RECIPES & TIPS
08/02/2002 JACK DANIEL'S BARBEQUE SAUCE - PETER HARMAN
10/17/2002 JO'S SWEETENED CONDENSED MILK - JOANNA LUND
08/21/2002 MANGO MAYONNAISE - PETER HARMAN
02/27/2002 NO SEW APPLIQUED TABLECLOTH & NAPKINS-REBECCA WOOD
08/20/2002 PEACH MASKS & MOISTURIZER
04/03/2002 PICK A BETTER SNACK - APRIL 2002 - JAN TEMPLE
08/07/2002 PICK A BETTER SNACK - AUGUST 2002 - JAN TEMPLE
12/04/2002 PICK A BETTER SNACK - DECEMBER 2002 - JAN TEMPLE
02/07/2002 PICK A BETTER SNACK - FEBRUARY 2002 - JAN TEMPLE
01/09/2002 PICK A BETTER SNACK - JANUARY 2002 - JAN TEMPLE
07/03/2002 PICK A BETTER SNACK - JULY 2002 - JAN TEMPLE
06/05/2002 PICK A BETTER SNACK - JUNE 2002 - JAN TEMPLE
03/06/2002 PICK A BETTER SNACK - MARCH 2002 - JAN TEMPLE
05/08/2002 PICK A BETTER SNACK - MAY 2002 - JAN TEMPLE
11/13/2002 PICK A BETTER SNACK - NOVEMBER 2002 - JAN TEMPLE
09/09/2002 PICK A BETTER SNACK - SEPTEMBER 2002 - JAN TEMPLE
01/03/2002 PIPE CLEANER WHOS
10/30/2002 PUMPKIN-PATCH DOG BISCUITS
02/08/2002 RED, WHITE & BLUE FONDUE - MOLLY PELZER
11/07/2002 SOUTH OF THE BORDER SPINACH DIP - GREAT HARVEST BREAD CO.
02/01/2002 SUPERBOWL DIPS
11/27/2002 SWEET & SOUR BEANS - HOLIDAY FAVORITES
01/31/2002 TABLETOP TOPIARIES - REBECCA WOOD
01/03/2002 TEA BOX SNOWMAN
01/03/2002 TOOTH FAIRY TOTE
11/13/2002 VEGETABLE CASSEROLE - HOLIDAY FAVORITES
06/26/2002 WATERMELON SALSA- THE HAPPY DIABETIC CHEF
04/01/2002 WEDDING EMERGENCY KIT SUGGESTIONS
05/23/2002 WINTER BLUEBARB JAM - JOANNA LUND
SOUPS/SALADS
08/15/2002 BEEF PASTA GARDEN SALAD - JOANNA LUND
08/21/2002 BIG ISLAND SLAW - PETER HARMAN
01/09/2002 BROCCOLI-CHEDDAR SOUP - MIKE REEH
01/02/2002 CHICKEN TORTILLA SOUP - MIKE REEH
01/29/2002 CHILLY DAY BEEF CHILI
07/30/2002 CRAB & LEMON PEPPER BOW TIE SALAD
09/30/2002 CRISPY SPINACH AND SHRIMP SALAD
07/30/2002 DELIGHT N' LIVELY LOBSTER SALAD
11/20/2002 EVELYN'S CRANBERRY SALAD - HOLIDAY FAVORITES
08/15/2002 FRENCH CHICKEN-PASTA SALAD - JOANNA LUND
11/07/2002 FRONTIER SOUPS - MICHIGAN SKI COUNTRY CHILI - GREAT HARVEST BREAD CO.
10/25/2002 GOLDEN GATE APPLE SALAD - JOANNA LUND
05/16/2002 GRILLED ROMAINE LETTUCE - SUMMER GRILLING
08/15/2002 INDY HAM PASTA SALAD - JOANNA LUND
06/18/2002 ITALIAN SALMON PASTA SALAD
03/27/2002 KICKED UP WILTED SALAD - MIKE REEH
07/30/2002 LONG ISLAND CRAB SALAD
02/13/2002 MARDI GRAS GUMBO - MIKE REEH
11/15/2002 MEDITERRANEAN PASTA SALAD & MEDITERRANEAN VINAIGRETTE
09/25/2002 MUSCATINE BUTTERNUT SQUASH & APPLE SOUP - MIKE REEH
02/21/2002 ORANGE ALMOND SALAD - JOANNA LUND
06/18/2002 RANCH SALMON SALAD
05/23/2002 RHUBARB RASPBERRY SALAD - JOANNA LUND
08/15/2002 SOUTHWEST SPAGHETTI SALAD - JOANNA LUND
04/26/2002 STRAWBERRY SPINACH SALAD
05/17/2002 SUMMER DELIGHT SALAD
07/15/2002 SUMMER POTATO SALAD - HAPPY DIABETIC CHEF
08/28/2002 THUNDER BAY SWEET & SOUR COLE SLAW - MIKE REEH
11/07/2002 TOMATO BASIL SALAD IN BREAD BOWL - GREAT HARVEST BREAD CO.
05/17/2002 WALNUT ROMAINE STRAWBERRY SALAD
10/31/2002 WILD RICE AND CHICKEN SOUP - JOANNA LUND
VEGETABLES
08/14/2002 AMATO SWEET-SOUR EGGPLANT - MIKE REEH
08/07/2002 MOM'S EGGPLANT PATTIES - MIKE REEH
12/18/2002 RUM GLAZED SWEET POTATOES - HOLIDAY FAVORITES
11/06/2002 SWEET POTATO CASSEROLE - MIKE REEH
APPETIZERS/BEVERAGES
Printable Recipe
CARIBBEAN MILK COOLER - MOLLY PELZER
04/08/2002
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2 cups fat free milk or lowfat milk
2 cups unsweetened pineapple juice
1 tablespoon vanilla extract
1 tablespoon coconut extract
2 tablespoons sugar
Ice cubes
Mint sprigs, optional
In a blender container, combine all ingredients except ice cubes and mint and blend on high speed until frothy. Pour into 4 tall glasses filled with ice cubes.
Garnish with mint sprigs if desired.
Nutrition facts per serving: 170 calories, 5 g protein, 29 g carbohydrates, 0 g fat, 5 mg cholesterol, 60 mg sodium
Daily Value: 15% calcium
Printable Recipe
CHEESECONES - MIDWEST DAIRY COUNCIL
12/09/2002
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2 cups shredded Mozzarella cheese
1/2 cup shredded Pepper Jack cheese
1/2 cup butter, softened
6 tablespoons milk
1/8 teaspoon ground red pepper
1/8 teaspoon garlic powder
1 cup finely chopped blanched almonds
1/2 cup sliced almonds
1 cup whole almonds
Assorted crackers
1. Beat cheese, butter, milk, red pepper, and garlic powder in medium bowl until smooth; stir in chopped almonds.
2. Divide mixture into 3 portions and shape into pinecones. Decorate each cone by inserting the sliced almonds into one cone and the whole almonds into the remaining two. Cover and refrigerate 2-3 hours until firm.
3. Arrange cheesecones on serving plate. Garnish as desired. Serve with favorite crackers.
Makes 12 to 16 appetizer servings.
Printable Recipe
CRANBERRY MARGARITA - PETER HARMAN
11/14/2002
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This is the cocktail to make with all that leftover cranberry jelly from Thanksgiving. Hey, they're so festive and colorful you'll probably want to serve them at all your holiday parties. Cranberry Margaritas are different and really quite good! This reciipe makes one blender full.
3 cups ice
16 oz. can whole cranberry jelly
6 ounces Cuervo Gold tequila
6 ounces sweet & sour mix
3 ounces fresh lime juice
3 ounces triple sec
Put everything in your blender, turn it on to high and let 'er rip. Blend until smooth and the ice chunks are well blended. The only thing worse than large ice chunks in a frozen margarita; is no margarita. Serve in really cool tall glasses, rimmed with salt and garnished with a lime flag.
Follow the same procedure to make other fruit margaritas, just substitute the cranberries for peaches, mangos or strawberries.
Hey, why not go nuts and blend 'em all together for a CranPea/ManBerry Margarita!
Printable Recipe
EASY HORS D'OEUVRES - PEG TERREY
12/02/2002
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STUFFED CHERRY TOMATOES
Use a pastry bag to fill the tomatoes. Hint: Use a melon baler to scoop out the cherry tomatoes.
48 cherry tomatoes
16 oz. cream cheese, at room temp
2 tablespoons snipped fresh dill
2 scallions, minced, including some of the top
1 teaspoon lemon juice
With a sharp knife, cut the round bottom off the tomatoes so they won't roll. At the stem end, scoop out the pulp. Place them cavity side down on paper towels to drain and chill. Put the cream cheese in a medium bowl with the dill, scallions and lemon juice. Mix well. Put the cream cheese mixture in a pastry bag with a star tip and pipe into the lemon cavities.
WHIPPED CREAM CHICKEN SALAD
This can be served in pastry shells or scooped out cherry tomatoes.
2 cups diced cooked chicken
1-1/2 cups diced celery
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup mayonnaise
2 tablespoons lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds
In a large bowl toss the chicken with the celery, parsley, salt, and pepper. Add the mayonnaise and lemon juice and mix well. Gently fold in the whipped cream until it is well incorporated. Refrigerate for about an hour. Before serving, sprinkle with almonds.
CUCUMBER AND SALMON BITES
8 oz. cream cheese or neufchatel
1 can red or pink salmon, drained
1 tablespoon sour cream
1 tablespoon mayonnaise
1-2 teaspoons lemon juice
1 tablespoon fresh chopped coriander
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh lemon thyme
4 cucumbers, thickly sliced
Sprigs of fresh dill or red pepper to decorate
Beat the cream cheese in a small bowl until smooth and creamy. Add the salmon, sour cream, mayonnaise, lemon juice, coriander, chives, thyme and salt and pepper. Beat for 1 minute to combine. Place a teaspoon of the cheese mixture on each cucumber round and decorate. The cheese mixture can be prepared a day ahead and refrigerated in an airtight container and added to cucumber just before serving.
CHUTNEY CHICKEN ROLLS
3 sheets ready-rolled puff pastry
2 eggs, lightly beaten
1-1/2 pounds ground chicken
4 finely chopped scallions
1 cup fresh bread crumbs
1 finely grated carrot
2 tablespoons fruit chutney
1 tablespoon sweet chili sauce
1 tablespoon grated fresh ginger
Preheat oven to 400 degrees. Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg. Mix half of the remaining egg with the remaining ingredients in a large bowl, then divide into 6 even portions. Pipe or spoon the filling down the center of each piece of pastry and then fold the pastry over the filling, overlapping the edges and placing the joint underneath. Brush the rolls with more egg. Then cut each into 6 short pieces. Cut 2 small slashes across the top of each roll and place on lightly greased cookie sheet and bake 15 minutes before reducing the heat to 350 degrees until puffed and golden. You can sprinkle the pastry with sesame seeds after glazing and before baking for added flavor.
CRANBERRY CHICKEN CUPS
6 sheets phyllo pastry
2/3 cups unsalted butter, melted
3 skinless, boneless chicken breasts, cooked and cut into 1/2 inch cubes
1 tablespoon cranberry sauce
1/4 cup whipping cream
2 scallions, finely chopped
1/2 teaspoon finely grated lemon rind
Fresh cilantro leaves for garnish
Think strips of lemon rind for garnish
Preheat oven to 400 degrees. Lay sheet of phyllo out on the work surface and brush with melted butter. Place the 2nd sheet on top of the first and repeat the process. Make 2 stacks, each with 3 layers of phyllo pastry. With a 3" round cutter, cut 26 disks from the phyllo and place, buttered side down, into fluted tartlet pans (or muffin tins) and place wax paper on top of each and fill with pie weights or rice. Bake for 10 minutes or until golden. Remove the pie weights or rice and wax paper. In a bowl, combine the chicken, cranberry sauce, cream, lemon rind and some salt and pepper to taste. Spoon into the tartlet shells and garnish with cilantro leaf and the lemon rind.
CHICKEN LIVER PATE
1 pound chicken livers
3 tablespoons chopped onions
1 medium Granny Smith apple
1/2 pound unsalted butter + 1 tablespoon, room temperature
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
Dash each of cayenne, pepper and ground cloves
3 tablespoons clarified butter
Trim the chicken livers of all fat. Put in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes. Cool in the liquid and drain. Saute the onion and apple in 1 tablespoon butter over medium heat for 5 minutes. In a food processor or blender, combine the livers, remainng 1/2 pound of butter, onion, apple, and seasonings. Blend until very smooth. Pack into a terrine or earthenware bowl and top with melted clarified butter and pipe or spread the pate onto apples slices or crackers.
RACLETTE CRISPS WITH PECANS AND BASIL
1/2 pound raclette cheese
1/4 cup chopped pecans
8 leaves fresh basil, roughly chopped
Preheat oven to 350 degrees. Slice the cheese into pieces 1/4" thick and 1-1/2" round. Place the pieces 2" apart on a nonstick cookie sheet. Sprinkle each pieces of cheese with pecans and basil. Bake 10-15 minutes or until the oil bubbles from the cheese. Don't let the cheese become brown or it will be bitter. Cool on a cookie sheet and remove with a metal spatula. Serve at room temperature.
BACON-WRAPPED WATER CHESTNUTS
1 pound bacon
2 cans whole water chestnuts, drained
1 cup packed brown sugar
Toothpicks
Preheat the oven to 350 degrees. Cut the bacon strips in half. Place the brown sugar in a small bowl and mix the water chestnuts in the sugar, coating well. Wrap each water chestnut with a half-slice of bacon and secure with a toothpick. Place on an ungreased baking pan with sides - like a jelly roll pan. Bake until the bacon is crisp and drain on paper towels. Serve warm.
CHEESE BALLS
2 (8 ounce) containers of Kaukauna Sharp Cheddar Cheese Spread at room temperature
1/2 cup butter
1 cup flour
1 egg, lightly beaten
1 teaspoon Worcestershire sauce OR 1/4 teaspoon cayenne pepper
Preheat the oven to 350 degrees. Use a food processor or pastry cutter to cut the butter into the cheese. Add the flour, egg and seasoning and mix well. Drop by very small teaspoons or roll into 1/2 inch balls and place on a cookie sheet about 1-2 inches apart. Bake for 10-15 minutes until puffed. Cool on a rack and sesrve at room temperature.
Printable Recipe
GINGER LEMONADE - SUMMER GRILLING
05/16/2002
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3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced
1. In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
2. Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
3. Serve over ice and garnish with lemon slices.
Printable Recipe
HOT CRAB FONDUE
12/11/2002
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1 jar (5 oz) Kraft Old English cream cheese
1 package (8 oz) cream cheese
1 package (6 oz) frozen Alaska king crab, thawed
1/4 cup light cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper
Combine cheeses in top of a double boiler. Place over hot water and stir until smooth. Add remaining ingredients and heat through. Stir as needed to blend well. Serve hot in a fondue pot or chafing dish, with chunks of crusty French bread on the side. If mixture becomes thickened while standing, stir in more cream.
Enjoy!
Printable Recipe
NO FRY HOLIDAY CRAB CAKES - HAPPY DIABETIC CHEF
12/16/2002
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4 Servings
1 pound crabmeat
2 tablespoons onions, minced
1/2 medium red bell pepper, seeded and minced
1/2 medium green bell pepper, seeded and minced
1/2 rib celery, finely minced
1 large clove garlic, minced
1/4 cup unseasoned dry bread crumbs
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon (1.25 ml) freshly ground pepper
1/8 teaspoon (0.6 ml) cayenne pepper
1 large egg, beaten
Butter-flavored cooking spray
1. Place the crabmeat in a bowl and mix with shallots, bell peppers, celery, garlic, and parsley. Stir in bread crumbs, Old Bay Seasoning, finely ground pepper, cayenne pepper, and egg.
2. Wet your hands with cool water. Pat crab mixture into 4 large or 8 small patties. Wrap in plastic wrap or waxed paper and refrigerate for at least 30 minutes.
3. When ready to cook, lightly coat a cast iron or heavy nonstick skillet with cooking spray. Place over high heat and add crab cakes. Brown for about 3 minutes per side, turning once, until golden brown and crusty. Serve hot with the salsa alongside.
Per serving: 170 calories (16% calories from fat), 27g protein, 3g total fat (0.5g saturated fat), 9g carbohydrates, 1g dietary fiber, 133g cholesterol, 672mg sodium
DIABETIC EXCHANGES: 4 very lean protein, 1/2 carbohydrate (bread/starch)
Printable Recipe
PAULA'S SUGAR FREE HOMEMADE LEMONADE
06/26/2002
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3 cups water
3 large lemons
1/4 cup sugar substitute
2 cups fresh lemon juice
Combine water and lemon zest and bring to a boil. Remove from heat and stir in sugar substitute until dissolved. Let stand for 15 minutes. Add lemon juice and chill thoroughly. Strain and serve over ice with lots of fresh mint and slices of lemon.
Servings: 4
Per Serving: 31 Cal (0% from Fat, 4% from Protein, 96% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 11 g Carb
Printable Recipe
PROTEIN POWER PLUS SMOOTHIE
04/26/2002
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1 cup dairy or soy milk
1/4 block tofu (Mori Nu Silken is best)
1 scoop whey or soy protein powder
1 tablespoon freshly ground peanut butter
2 frozen bananas
1 cup vanilla soy ice cream
Put all ingredients into a blender and blend until smooth and creamy.
Printable Recipe
SALMON SEVICHE - MIKE REEH
07/31/2002
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A Latin American Appetizer
This recipe also works well with red snapper, blackfish, sea bass and bay or sea scallops.
1-1/2 lbs. diced salmon fillet, cut into 1/2" cubes
1/2 cup fresh lime juice
1/2 cup thinly sliced red onion
1 tablespoon fresh chopped garlic
1 teaspoon minced fresh jalapeno pepper
1 of 2 teaspoons fresh black pepper
1 cup peeled, seeded, diced tomatoes
Chef salt to taste
1 teaspoon ground cumin
4 tablespoons extra virgin olive oil
1/4 cup chopped parsley
6 ea. Romaine leaves
1. Put all the ingredients, except the lettuce in a bowl and let marinate at least 4 hours (I prefer overnight).
2. When ready to serve, scoop the fish mixture into crisp Romaine leaves.
Yield: 6 servings
Printable Recipe
SMOKED SALMON SPREAD
06/18/2002
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1 package (10 oz.) frozen Grand Selections Five Peppercorn Salmon
4 tablespoons mayonnaise
1 teaspoon lemon juice
2 tablespoons chopped green onion tops
1 whole bakery fresh baguette, sliced diagonally 1/2-inch thick
4 tablespoons Grand Selections extra virgin olive oil
1. Prepare salmon in microwave according to package directions. Place in refrigerator and chill.
2. Once cooled, separate salmon from the skin and flake the salmon into medium-sized chunks with a fork.
3. Stir in mayonnaise, lemon juice and green onions.
4. Preheat oven to 350 degrees F.
5. Place baguette slices on a baking sheet and brush with olive oil on one side.
6. Bake until toasted, about 10-15 minutes.
7. Top toasted baguette with salmon mixture and serve.
Printable Recipe
SMOOTHIES - JANE REINHARDT-MARTIN
05/16/2002
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COCOA BERRY:
1 cup frozen strawberries
1 cup vanilla soy milk
2 tablespoons chocolate syrup
BERRY CREAM:
1 cup 1% milk (can use any kind)
1/2 cup (1/6 block) silken tofu
1/2 cup frozen yogurt
1/2 cup frozen raspberries
FRUIT & FLAX SHAKE:
1 cup 1% milk (can use any kind)
1 frozen banana, cut into pieces
1/2 cup mixed berries (or your choice of berries)
1 tablespoon flaxseed
PEACHES & CREAM:
1 cup vanilla frozen yogurt
1 cup peach slices, fresh or frozen
1 cup 1% milk (can use any kind)
MANGO SHAKE:
1-1/2 cups mango slices
1 frozen banana, cut into pieces
1 cup 1% (can use any kind)
www.FlaxRD.com
Printable Recipe
SOUTHWESTERN CHEESECAKE
04/11/2002
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2 Cups Tortilla Chips (finely crushed)
2 (8oz) pkgs. Cream Cheese (softened)
3 eggs (beat with cream cheese)
4Tablespoons margarine (melted)
4 oz. chopped green chilies (drained)
8 oz. Co-Jack cheese (shredded)
1 Cup Sour Cream
1 pkg. taco seasoning mix
Green onion, green pepper, tomatoes
2/3 Cup Salsa (optional)
black olives for garnish
Fritos scoops (or other chip for dipping)
Mix tortilla chips and melted margaine; press into springform pan. Bake at 325 degrees for 15 minutes. While crust is baking, mix cream cheese and eggs, then add cheese, chilies, sour cream and taco seasoning. Fold in the salsa if you choose. Pour in pan and bake at 325 degrees for 40 minutes (check center with toothpick or knife blade to see if it comes out clean). When cool, run knife around edge of pan to loosen. Take side of pan off and run knife around bottom and slide onto serving plate. Top with sliced green onions, seeded and chopped tomatoes, chopped green pepper and sliced black olives. Serve with scoop Fritos or tortilla chips.
Printable Recipe
STRAWBERRY SALSA
05/17/2002
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All You Need:
6 T tomato juice
6 T water
3 T cider vinegar
1 T lemon juice
3 oz brown sugar
24 oz can pineapple chunks, drained
12 oz whole strawberries, stemmed
1 oinion, chunked
1 red bell pepper, cut into 1 inch cubes
1 green bell pepper, cut into 1inch cubes
salt (as desired)
All You Do:
1. In small saucepan, mix tomato juice, water, vinegar, lemon juice and sugar. Bring to boil, remove from heat and set aside.
2. In bowl of food processor combine pineapple, strawberries, onions and bell peppers. Chop into fine dice pulsing on and off.
3. Mix liquid. Season with salt.
4. Cover and refigerate.
For each serving, portion 1/4 cup ladle sauce into rameki. Serve with hot chicken strips or cold sliced roast pork, tenderloin and Russian rye bread.
NUTRIENTS: 32 calories, 0 fat, o cholesterol, 16 mg sodium, 8 g
carbohydrate, 1 g fiber, 0 protein
BREADS
Printable Recipe
CALYPSO CRAB CAKES W/FRESH MANGO-PAPAYA RELISH
02/11/2002
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3 tablespoons KRAFT Mayonnaise
1/4 cup chopped fresh cilantro, divided
1 tablespoon grated lime peel, divided
4 teaspoon fresh lime juice, divided
1-1/2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
12 oz. crabmeat
1/3 cup chopped roasted red pepper
2 cups POST SELECTS Great Grains Crunchy Pecan Cereal, crushed
2 eggs, separated
1/2 cup flour
1-1/2 cups fresh bread crumbs
1/2 cup diced mango
1/2 cup diced papaya
3/4 cup chunky salsa
1/4 cup (1/2 stick) butter or margarine
MIX mayonnaise, 1/2 of the cilantro, 1/2 of the lime peel, 1/2 of the lime juice, ginger, salt, pepper and cayenne pepper in large bowl. Add crabmeat and red pepper; stir until combined. Stir in cereal. Stir in egg yolks (mixture will be soft) until well blended.
FORM crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes with flour on both sides; shake off excess. Beat egg whites until foamy and brush on both sides of cakes. Coat with breadcrumbs. Cover and refrigerate until ready to cook.
MEANWHILE, mix mango, papaya, salsa, remaining cilantro, remaining lime peel and remaining lime juice in medium bowl; set aside.
MELT butter in heavy large skillet over medium high heat. Working in batches, cook cakes about 4 minutes per side or until golden brown and heated through. Serve hot with mango-papaya relish. Makes 4 servings.
Great Substitute: Make relish with only mango or papaya or try adding another tropical fruit such as chopped pineapple.
Printable Recipe
HONEY'S WHOLE WHEAT MOLASSES BREAD - PETER HARMAN
08/21/2002
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Honey was the hardest worker I ever saw in my life, she was a machine! Honey made all the bread, salads and desserts for The Shallows Restaurant, a Golden Spoon Award Winning Restaurant. The Golden Spoon is awarded to the Top Ten Florida Restaurants, quite an exclusive club. This recipe is excellent and works well in the form of rolls, loaves or even as pizza crust. ***This bread will smell so awesome while it bakes, you may need to keep the windows closed to keep the neighbors away!
1 pint milk
1 cup Quaker oats
1/2 stick butter
2 teaspoons salt
1 cup warm water
3 tablespoons dry yeast
4 tablespoons vegetable oil
4 tablespoons honey
4 tablespoons molasses
1 teaspoon ground ginger
3 cups whole wheat flour
2 cups high gluten flour
additional flour for kneading
STEP ONE: In a saucepan, scald milk (bring to a boil and allow to foam up), add oats, butter and salt, cook for five minutes. Remove from heat, set aside and cool to room temperature.
STEP TWO: Place the warm water, yeast, oil, honey, molasses and ginger in a large bowl; stir to combine. Allow this to sit for approximately ten minutes to activate the yeast.
STEP THREE: Add the oat mixture to the yeast mixture, mix well to incorporate. Add wheat flour and mix with heavy spoon. Add the high gluten flour and mix by hand until incorporated. Pour the dough out onto a lightly floured surface and knead for ten minutes. You may need to add a little extra flour to the dough as you knead it. Place in a lightly oiled bowl and roll it around to coat the dough with oil. Let dough sit in a warm place for one hour or until double in size.
STEP FOUR: Punch dough down to remove air. Shape into rolls, place 2 inches apart in a greased baking pan and allow to poof a second time until double in size. Bake at 350 degrees until golden brown. Remove from oven and brush with melted butter. WOOF!
You gotta try this bread with Hot Pepper Jelly and Peanutted Butter
Printable Recipe
HORSERADISH CRUST - JOHNNY'S
12/04/2002
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1/2 pound softened butter
1 teaspoon Worcestershire sauce
1/4 cup or 2 oz. horseradish
1 teaspoon garlic salt
2 cups bread crumbs
Whip all ingredients until incorporated. In parchment paper, roll into a silver dollar width tube. Freeze. Thaw 1/2 way - slice in 1/4" rounds.
Printable Recipe
MAYTAG BLUE CHEESE CRUST - JOHNNY'S
12/04/2002
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1/2 pound softened butter
1/2 pound Maytag blue cheese
1 teaspoon garlic, fresh chopped
2 cups bread crumbs
Whip all ingredients until incorporated. In parchment paper, roll into a silver dollar width tube. Freeze. Thaw 1/2 way - slice in 1/4" rounds.
Printable Recipe
PARMESAN CRUST - JOHNNY'S
12/04/2002
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1/2 pound softened butter
1 tablespoon garlic, fresh chopped
1 teaspoon Worcestershire sauce
1 teaspoon pepper, cracked black
1 cup Parmesan cheese, grated
1 teaspoon Kosher salt
1 cup bread crumbs
1/4 cup or 2 oz. parsley, chopped
Whip all ingredients until incorporated. In parchment paper, roll into a silver dollar width tube. Freeze. Thaw 1/2 way - slice in 1/4" rounds.
Printable Recipe
SIMPLE WHITE BREAD - JOANNA LUND
05/23/2002
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1/2 cup fat-free milk
1/2 cup water
1 egg or equivalent in egg substitute
1-1/2 teaspoons salt
1 tablespoon + 1 teaspoon reduced-calorie margarine
3 cups bread flour
3 tablespoons granular Splenda
1-1/2 teaspoons active dry yeast
In a bread baking pan container, combine milk, water, egg, salt, and margarine. Add bread flour and Splenda. Make an indentation on top of dry ingredients. Pour yeast into indentation. Follow your bread machine instructions for a 1-1/2 pound loaf. Remove loaf from machine and place on a wire rack to cool. Cut into 12 slices.
Makes one 1-1/2 pound loaf.
Serves 12 - Each serving equals:
HE: 1-1/2 Bread, 14 Optional Calories
133 Calories, 1 gm Fat, 5 gm Protein, 26 gm Carb, 317 mg Sodium, 20 mg Calcium, 1 gm Fiber
DIABETIC: 1-1/2 Starch
DESSERTS
Printable Recipe
CANDY PUMPKINS - BRIAN WECKERLY
10/31/2002
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1 package of Gum candy orange slices
Small green gum drops
Slice off ends of orange slices to form a straight cut; place together. Slice bottom off green gum drop; place on top.
Printable Recipe
CARAMEL POPCORN BALLS - BRIAN WECKERLY
10/31/2002
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6 cups popped popcorn
1 cup firmly packed brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
Heat oven to 250 degrees. Place popcorn on 15 x 10 inch jelly roll pan. In large saucepan, combine brown sugar, margarine anda corn syrup; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add soda and vanilla; mix thoroughly. Pour over popcorn; mix well. Bake at 250 degrees for 35 minutes. Stir after baking 15 minutes; stir again after baking 30 minutes. Working quickly, form popcorn balls. Makes 6-8 popcorn balls. Wrap in plastic wrap or place in airtight container.
Printable Recipe
CARROT CAKE MAKEOVER - HAPPY DIABETIC CHEF
08/13/2002
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1 cup flour
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cups walnuts
1-1/2 cups shredded carrots
1/3 cup vegetable oil
1/2 teaspoon salt
1 cup Splenda
1/3 cup sugar free applesauce
1. Mix all dry ingredents together.
2. Beat the eggs well and mix with the apple sauce, oil,Splenda, walnuts and carrots.
3. Lightly oil and flour an 8x8 inch pan.
4. Pour the batter in the pan and bake at 350 degrees for 1 hour or until a tooth pick is removed clean.
FROSTING OF LOVE
Mix in a blender until smooth:
4 ounces of nonfat cream cheese
2 Tablespoon low fat margrine
1 cup of Splenda
Vanilla flavoring to taste
1/2 cup fat-free Cool Whip
Let the cake cool and spread the frosting over the cake.
Make over nutritionals for both cakes:
Newly made over cake Per Serving:
183.16 Cal, 3.58g Protein, 13.36g tot. Fat, 1.69g Sat Fat, 13.96g Carb
Original cake Serving:
268.60Cal, 5.37g Protein, 21.62g tot. Fat, 3.03g Sat Fat, 14.57g Carb
Newly made over frosting Per Serving:
22.52 Cal, 0.03g Protein, 2.52g tot. Fat, 0.47g Sat Fat, 0.03 Carb
Original frosting Per Serving:
144.38 Cal, 0.98g Protein, 6.97g tot. Fat, 4.36g Sat Fat, 20.24g Carb
Do you know any diabetics? Pass on my web site happydiabeticchef.com
Printable Recipe
CAT LITTER COOKIES - BRIAN WECKERLY
10/31/2002
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CHOCOLATE INGREDIENTS:
1/2 cup honey
2/3 cup butter, margarine, or lard
1 egg
1 teaspoon vanilla extract or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
Grape-nuts cereal
GINGERBREAD INGREDIENTS:
1/4 cup honey
1/4 cup molasses
2/3 cup butter or margarine, or lard
1 egg
2-1/3 cup whole wheat flour
Ginger, cinnamon, cloves to taste (maybe 1/2 teaspoon each)
MIX-INS:
Coconut (tapeworms)
Chocolate chips
Butterscotch chips
Peanut butter chips
Spaghetti or ramen noodles - cooked (roundworms)
Corn
Peanuts
TO MAKE:
Microwave the honey till it bubbles (about 1 minutes), add the butter, (I've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. Add the egg, mix well, then mix in the other ingredients. Add mix-ins of your choice to some or all of the batter. Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and diameter. Roll logs in grape nuts and bake at 350 degrees, 10-15 minutes. Serve in disposable cat litter box on a bed of grape nuts, with a cat litter scoop. I hear you get lovely effects by decorating the box scoop with melted chocolate pudding. I imagine brown sugar might work as a substitute for the clumping litter, but I haven't tried it. This recipe worked especially well at the halloween party where the table was already decorated with plastic flies.
Printable Recipe
CHOCOLATE OAT BARS - JOANNA LUND
12/19/2002
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1/2 cup "I Can't Believe It's Not Butter" Light Margarine
1 cup Splenda Granular
1 egg or equivalent in egg substitute
1/3 cup fat free milk
1 tablespoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
1-1/2 cups quick oats
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
Preheat oven to 375 degrees. Spray a 7" x 11" biscuit pan with butter-flavored cooking spray. In a large bowl, combine margarine and Splenda. Add egg, milk, and vanilla extract. Mix well to combine. In a small bowl, combine flour, oats, baking soda, and chocolate chips. Add dry mixture to liquid mixture. Mix gently just to combine. Gently press dough into prepared pan. Bake for 12 to 15 minutes or until lightly browned Place pan on a wire rack and cool completely. Cut into 24 bars.
Serves 12 (2 each) - Each serving equals:
HE: 1 Br, 1 Fa, 1/4 Sl, 18 OC
163 Calories, 7g Fa, 3g Pr, 22g Ca, 150mg So, 13mg Cl, 2g Fi
Diabetic Exchanges: 1-1/2 St/Ca, 1 Fa
Printable Recipe
CHOCOLATE-COVERED CHERRY CORDIAL PIE - JOANNA LUND
12/16/2002
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12 maraschino cherries*
1 (8-ounce) package Philadelphia fat-free cream cheese
3/4 cup Cool Whip Lite*
Sugar substitute to equal 2 tablespoons sugar
2 or 3 drops red food coloring
1 (6-ounce) Keebler chocolate piecrust
1 (4-serving) package JELL-O sugar-free instant chocolate fudge pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1-1/4 cups water
1 teaspoon Brandy extract
Set aside 4 maraschino cherries. Coarsely chop remaining 8 maraschino cherries. In a medium bowl, stir cream cheese with a spoon until soft. Stir in 1/4 cup Cool Whip Lite and sugar substitute. Add chopped maraschino cherries and red food coloring. Mix gently to combine. Spread mixture evenly into piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in brandy extract. Pour chocolate mixture evenly over cream cheese mixture. Refrigerate for 10 minutes. Evenly drop Cool Whip Lite by spoonful to form 8 mounds. Cut remaining 4 maraschino cherries in half. Garnish each Cool Whip Lite mound with cherry half. Refrigerate for at least 1 hour before serving. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 1/4 Skim Milk, 1 Slider, 16 Optional Calories
190 Calories, 6gm Fat, 7gm Protein, 27gm Carbohydrate, 461mg Sodium, 1gm Fiber
DIABETIC: 2 Starch, 1/2 Meat
Printable Recipe
CINNAMON CHIP FRENCH TOAST (GREAT HARVEST BREAD CO.)
10/21/2002
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1 loaf cinnamon chip bread, sliced 1-1/2" thick
1 carton cinnamon hazelnut coffee creamer
6 eggs
Butter 9 x 13 pan. Lay bread sliced in pan with sides touching. Mix creamer and eggs and pour over bread. Cover and refrigerate overnight.
TOPPING:
3/4 cup almonds or pecans
3/4 cup brown sugar
4 tablespoons butter
Mix topping ingredients and sprinkle over soaked bread. Bake at 350 degrees for 35 minutes. If it gets too brown, cover LIGHTLY with foil. Bake another 10 minutes or until it looks done. Try using Apple Crumble Bread with Amaretto Coffee Creamer! YUM!
Printable Recipe
CRANBERRY SUNDAES - JOANNA LUND
12/10/2002
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1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 cup Ocean Spray reduced-calorie cranberry juice cocktail
3/4 cup fresh or frozen cranberries, coarsely chopped
2 cups Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream
In a medium saucepan, combine dry pudding mix, cranberry juice cocktail, and cranberries. Cook over medium heat until mixture thickens and cranberries soften, stirring often. For each sundae, place 1/2 cup of ice cream in dessert dish and spoon about 1/3 cup hot cranberry mixture over top. Serve at once.
Serves 4 - Each serving equals:
HE: 1/2 Fruit, 3/4 Slider, 10 Optional Calories
-----------------------------------
128 Calories, 0 gm Fat, 4 gm Protein, 28 gm Carbohydrate, 174 mg Sodium, 121 mg Calcium, 0 gm Fiber
-----------------------------------
DIABETIC: 1 Starch/Carbohydrate, 1/2 Fruit
Printable Recipe
CRANBERRY-APPLE WALNUT PIE - JOANNA LUND
12/23/2002
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Serves 8
1 Pillsbury refrigerated unbaked 9-inch piecrust
3/4 cup Splenda
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
3 cups (6 small) peeled, cored, and diced cooking apples
1-1/2 cups cranberries, coarsely chopped
1/4 cup (1 ounce) chopped walnuts
1/2 cup reduced-calorie cranberry juice cocktail
1/2 cup Cool Whip Lite
Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a large bowl, combine Splenda, flour, and cinnamon. Add apples, cranberries, and walnuts. Mix well to combine. Stir in cranberry juice cocktail. Spread mixture evenly into piecrust. Bake for 40 minutes. Place pie plate on a wire rack and allow to cool. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Each serving equals:
HE: 1 Fruit, 3/4 Bread, 1/4 Fat, 3/4 Slider, 16 Optional Calories
213 Calories, 9gm Fat, 2gm Protein, 31gm Carbohyrdate, 101mg Sodium, 13mg Calcium, 2gm Fiber
DIABETIC: 1 Fruit, 1 Starch, 1 Fat
Printable Recipe
CREME BRULEE
10/01/2002
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1-2 vanilla beans, pulp only
1 quart heavy cream
1 cup egg yolks
7 oz. sugar
Garnish w/fresh strawberries and mint leaf
Bake in water bath until firm at 25 degrees.
Printable Recipe
CREOLE BANANA NUT CRUNCH BREAD PUDDING W/CREAMY BROWN SUGAR SAUCE
02/11/2002
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3 cups POST SELECTS Banana Nut Crunch Cereal, divided
1 cup cinnamon swirl bread crumbs (about 2 slices)
3/4 cup sugar
3 eggs, well beaten
1/2 cup BREAKSTONE's or KNUDSEN Sour Cream
1 teaspoon vanilla
2 large bananas, chopped
2 tablespoons sugar
3 tablespoons butter or margarine
HEAT oven to 350 degrees.
MIX 2 cups of the cereal, bread crumbs, 3/4 cup sugar, eggs, sour cream and vanilla in medium bowl. Pour into lightly greased 8-inch square baking dish.
ARRANGE chopped bananas on top of mixture, pressing lightly. Lightly crush remaining cereal in medium bowl; add 2 tablespoons sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle cereal mixture over the bananas.
BAKE 40 to 45 minutes or until set. Cool 15 minutes. Cut into 3-inch squares. Serve warm with Creamy Brown Sugar Sauce and thawed COOL WHIP Whipped Topping or whipped cream, if desired. Makes 6 to 8 servings.
CREAMY BROWN SUGAR SAUCE: Mix 3/4 cup firmly packed light brown sugar and 1/2 cup BREAKSTONE's or KNUDSEN Sour Cream in microwavable bowl. Microwave on HIGH 1 to 2 minutes until mixture is heated and smooth, stirring halfway through heating time. Or, cook in small saucepan on medium-low heat until heated through and smooth. Makes about 1 cup.
Great Substitue: Omit Creamy Brown Sugar Sauce and serve with warmed caramel sauce.
Printable Recipe
DANG! THAT'S GOOD ROOT BEER FLOAT CAKE - MIKE REEH
07/03/2002
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1 (18.25 oz.) box yellow cake mix
1 bottle of Dang! That's Good Root Beer or Butterscotch Root Beer (enjoy the rest of the bottle)
1/4 cup vegetable oil
3 large eggs
Dang! That's Good Root Beer Glaze
1/2 cup confectioners' sugar
3 tablespoons Dang! That Good Root Beer or Butterscotch Root Beer
Crushed butterscotch disks and root beer barrel candies
1. Preheat oven to 350 degrees.
2. Beat together all ingredients until smooth. Pour into greased Bundt pan.
3. Bake for 35 to 40 minutes. Cool in pan for 15 minutes. Remove from pan and cool.
Glaze: Mix sugar and Dang! That's Good together. Pierce top of cake with a long pick about every 2 inches, and drizzle the glaze over the top of the cake.
Sprinkle with crushed candies for colorful and tasty effect.
Serve with vanilla ice cream for a Dang! That's Good Root Beer Float Cake.
Printable Recipe
DIABETIC FUDGE - THE HAPPY DIABETIC CHEF
10/14/2002
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Yield: 32 Servings
1 can (14 1/2 oz.) evaporated milk
3 tablespoons Cocoa
1/4 cup Oleo (margarine)
Liquid Sweetener to equal 1/2 cup of sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
2 1/2 cups Graham cracker crumbs
1/4 cup Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
Printable Recipe
DOUBLE CHOCOLATE BARS
05/15/2002
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12 to 15 bars
1-1/2 cups graham cracker crumbs
1/2 cup unsweetened cocoa, divided
1/4 cup sugar
1/2 cup (1 stick) butter, melted
1 can (14 ounces) sweetened condensed milk
1/4 cup all-purpose flour
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
3/4 cup chopped walnuts
2 cups (12 ounces) semisweet chocolate chips
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup cocoa, the sugar, and butter; mix well. Press firmly over the bottom of an ungreased 9" x 13" baking dish.
3. In a medium bowl, beat the sweetened condensed milk, flour, egg, vanilla, baking powder, and remaining 1/4 cup cocoa; stir in the walnuts. Spread evenly over the graham cracker crust. Sprinkle with the chocolate chips.
4. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into bars.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY-AS-PIE BLUEBERRY COBBLER
09/30/2002
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12 servings
One 21 oz. can blueberry pie filling
One 18-1/2 oz. box yellow cake mix
1-1/4 cups pineapple or orange juice
1. Preheat oven to 375 degrees. Coat the bottom of a 9 x 13-inch baking dish with cooking spray.
2. Spread pie filling in bottom of baking dish, then cover with the dry cake mix. Drizzle on fruit juice, to cover cake mix.
3. Bake for 45 minutes, or until cooked throughout.
Printable Recipe
ESPRESSO BROWNIES - HAPPY DIABETIC CHEF
09/13/2002
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These rich chocolate brownies are one of my very favorites. Serve with raspberries or strawberries.
Instant espresso coffee is found in the grocery store where you find coffee. I usually don't like to make you purchase unusual ingredients, but you'll use this instant espresso often to make these incredible brownies over and over again.
1/2 cup margarine, melted
1 cup splenda
1 large egg
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 tablespoon instant espresso coffee powder (see note above)
1/3 C cocoa
1 teaspoon baking powder
1/3 cup semisweet chocolate chips
Makes 25 Brownies
Preheat oven to 350°F. Coat a 9x9x2-inch pan with nonstick cooking spray.
In a large mixing bowl, beat the margarine, sugar, egg, egg white and vanilla until light and fluffy. Combine flour, cocoa, espresso powder and baking powder. Gradually add the dry ingredients to egg mixture, mixing well. Stir in chocolate chips. Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted comes out clean.
Per Brownie:
103 Cal; 5 g Fat (1 g Sat Fat); 14 g Carb; 9 mg Cholesterol; 64 mg Sodium; 1 g Fiber
Exchanges:
1 Other Carb; 1 Fat
Printable Recipe
FRESH BAKED APPLE CRISP - HAPPY DIABETIC CHEF
08/26/2002
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3/4 cup apple juice
1/2 cup of Splenda
1 tablespoon cornstarch
1 teaspoon grated lemon peel
4 cups sliced peeled apples
crunchy Topping (see below)
Combine apple juice, Splenda, cornstarch and lemon peel in medium saucepan; add apples and heat to boiling. Reduce heat and simmer, uncovered, until juice is thickened and apples begin to lose their crispness, about 5 minutes.
Arrange apples in 8-inch square baking pan; sprinkle Crispy Topping over apples. Bake in preheated 400*F oven until topping is browned and apples are tender, about 25 minutes. Serve warm.
Makes 6 servings.
CRUNCHY TOPPING
1/4 cup all-purpose flour
2 1/2 teaspoons Splenda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 dashes ground allspice
4 tablespoons cold margarine, cut into pieces
1/4 cup quick-cooking oats
1/4 cup unsweetened flaked coconut*
Combine flour, Splenda and spices in small bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in oats and coconut.
*NOTE: Unsweetened coconut can be purchased in health food stores.
Nutrition information per serving:
196 cal., 2 g pro., 27 g carbo., 10 g fat, 0 mg chol., 91 mg sodium.
Food Exchanges: 1 Bread, 2 Fat, 1 Fruit.
Do you know any diabetics? Pass on my web site happydiabeticchef.com
Printable Recipe
FRESH PEACH FLAMBE - MIKE REEH
07/10/2002
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1/4 cup butter
3/4 each medium peaches
1/2 cup brown sugar
1/2 lemon - juice only
1/2 orange - juice only
2 oz. Meyers Dark Rum
Heat butter in skillet. Add peaches and saute. Add brown sugar and carmelize the peaches. Add lemon, orange and rum. Flambe and serve over vanilla ice cream.
Printable Recipe
FROZEN PUMPKIN TREATS - JAN TEMPLE
10/16/2002
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1 half gallon frozen low-fat vanilla yogurt
1 can pumpking (2 cups)
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Molasses cookies
Halloween sprinkles
Take frozen yogurt out of freezer until it becomes soft. Put it in a bowl with the pumpkin, brown sugar and spices. Stir until blended. Put abut 1/4 cup of the pumpkin mixture on the bottom of a molasses cookie. Top with another cookie. Squeeze the two cookies together to "spread" the pumpkin evenly. Roll the pumpkin edges in sprinkles. Return to freezer until frozen firm.
Printable Recipe
GHOST PUDDING - BRIAN WECKERLY
10/31/2002
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Prepare one package instant vanilla pudding according to directions. Pour into small, flat dish. Stick several marshmallow ghosts into pudding.
Printable Recipe
GRAHAM CRACKER DELUXE COOKIES - JOANNA LUND
12/19/2002
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27 (2-1/2") graham crackers, made into crumbs
1/2 cup chopped walnuts
1/2 cup mini chocolate chips
1 recipe JO's Sweetened Condensed Milk
Preheat oven to 350 degrees. Spray 3 baking sheets with butter-flavored cooking spray. In a large bowl, combine graham cracker crumbs, walnuts, and chocolate chips. Add JO's Sweetened Condensed Milk. Mix well to combine. Drop batter by tablespoonful onto prepared baking sheets to form 24 cookies. Lightly flatten each with bottom of a glass sprayed with butter-flavored cooking spray. Bake for 9 to 11 minutes. Do Not Overbake. Place baking sheets on wire racks and allow to cool completely.
Serves 12 (2 each) - Each serving equals:
HE: 3/4 Br, 1/3 FFM, 1/3 Fa, 1/4 Sl, 14 OC
150 Calories, 6g Fa, 4g Pr, 20g Ca, 138mg So, 111mg Cl, 1g Fi
Diabetic Exchanges: 1-1/2 St/Ca, 1/2 Fa
HINT: See December '01 Newsletter Cooking Tip or Strong Bones Healthy Exchanges Cookbook for JO's Sweetened Condensed Milk recipe.
Printable Recipe
GRANDMA'S APPLE CRISP - MIKE REEH
10/09/2002
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Grandma's Apple Crisp Topping consists of 4 ingredients:
1 cup flour
1 cup butter
1 cup brown sugar
1 cup oats
Mix ingredients together by hand until crumbly.
Filling:
2 pounds sliced apples (peeled and cored) (Hold in water to keep from browning)
1 cup brown sugar
2 each lemons (juice only)
1 teaspoon cinnamon
Combine all ingredients and cook for 2 to 3 minutes until apples are tender but not over cooked.
Place apples in 9"x13" baking dish and pour on topping ingredents. Bake at 350 degrees for 30 minutes or lightly browned.
Printable Recipe
GUMMY WORM SNACKS - BRIAN WECKERLY
10/31/2002
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Celery sticks
Peanut butter
Soft cream cheese
Stuff several celery sticks with peanut butter, some with cream cheese. Snip gummy worms in half. Arrange candy on top of each piece to look like one continuous worm.
Printable Recipe
HAWAIIAN RHUBARB MERINGUE PIE - JOANNA LUND
05/23/2002
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1 Pillsbury refrigerated unbaked 9-inch piecrust
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1/2 cup water
3 cups finely chopped fresh rhubarb
6 egg whites
1/2 cup Sugar Twin or Sprinkle Sweet
1 teaspoon coconut extract
2 tablespoons flaked coconut
Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake for 15 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Lower heat to 350 degrees. Meanwhile, in a medium saucepan, combine dry pudding mix, undrained pineapple, and water. Stir in rhubarb. Cook over medium heat for 10 minutes or until rhubarb becomes soft and mixture starts to boil, stirring often. Pour hot rhubarb mixture into partially cooled piecrust. In a large bowl, beat egg whites on HIGH with an electric mixer until soft peaks form. Add Sugar Twin and coconut extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal edges of piecrust. Evenly sprinkle coconut over top. Bake for 12 to 15 minutes or until meringue starts to turn brown. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 3/4 Vegetable, 1/2 Bread, 1/4 Fruit, 1/4 Protein, 3/4 Slider, 10 Optional Calories
171 Calories, 7 gm Fat, 4 gm Protein, 23 gm Carbohydrate, 204 mg Sodium, 1 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Fat
Printable Recipe
HOMEMADE SALTWATER TAFFY
12/05/2002
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Homemade Saltwater Taffy was a family affair enjoyed by everyone in the family. It will take about 2 hours from start to finish with a lot of pulling together, everyone can get into the act. You can modify the colors and flavors to satisfy your whims. The idea is to have fun.
3 cups sugar
1-1/2 cups water
1-1/2 teaspoons salt
1-1/2 cups light colored corn syrup
3 tablespoons butter
Flavor according to your taste (example: vanilla, plain, peppermint, red or red stripe)
Put water and corn syrup into 4 quart saucepan. When it begins to boil, stir in sugar and salt; then without stirring any more, cook to 260 degrees (soft ball). Turn off fire and blend in the butter and add in desired flavor and/or color.
Pour into a large buttered baking pan. Allow to cool well enough to handle. Butter hands, twist and stretch till the taffy turns creamy and begins to become stiff. Divide the candy into 6 pieces, stretch until each piece is 3/8 to 1/2 inch thick. Cut into bite-size pieces, wrap each piece in waxed paper that has been cut to about 4" x 5". You can use corn starch to wrap the kisses with so they will not stick to the paper.
We hope you and your family enjoy this oldtime treat!
The Taffy Ladies - McMeens State Fair Taffy
Printable Recipe
JANE'S FLAXSEED COOKIES
11/15/2002
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Makes 50 cookies. Each cookie contains 1/2 teaspoon flaxseed.
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all purpose flour
3/4 cup soy flour
1 cup oatmeal
1/2 cup ground flaxseed
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped almonds
1/2 cup chocolate chips
Preheat oven to 350 degrees.
Cream margarine and sugars until mixture is light and fluffy. Add eggs and vanilla and beat well. In a separate bowl, mix together flour, oatmeal, ground flax seed, salt, baking powder, and baking soda. Stir into creamed mixture. Add almonds and chocolate chips. Mix until blended. Drop by heaping teaspoon on a greased cookie sheet, leaving about 2 inches between cookies. Bake at 350 degrees for 8 to 10 minutes.
Jane Reinhardt-Martin, RD, LD
(309)764-7557
www.FlaxRD.com
Printable Recipe
KATHY'S SCRUMPTIOUS CHOCOLATE FUDGE - JOANNA LUND
12/03/2002
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1 recipe JO's Sweetened Condensed Milk*
1-1/2 cups mini chocolate chips
4 squares baking chocolate
1-1/4 cups granular Splenda
1 tablespoon vanilla extract
Simply make JO's Sweetened Condensed Milk and let it cool for at least 2 hours or up to 2 weeks. Now, in a large microwavable bowl, combine JO's Sweetened Condensed Milk, chocolate chips, baking chocolate and Splenda. Microwave on HIGH (100% power) for 3 minutes. Stir in vanilla extract. Spread mixture into a 9-by-9 inch dish sprayed with butter-flavored cooking spray. Refrigerate for at least 2 hours. Cut into 32 pieces.
Serves 16 (2 each) - Each serving equals:
HE: 1 Fa, 1/4 SM, 1 Sl
152 Calories, 8g Fa, 3g Pr, 17g Ca, 34mg So, 86mg Cl, 2g Fi
DIABETIC: 1 Fa, 1 St/Ca
*JO's Sweetened Condensed Milk (You'll need this for many holiday goodies in this issue.) In a 2 cup glass measuring cup, combine 1/2 cup cold water and 1-1/3 cups Carnation Nonfat Dry Milk Powder, stirring to make a paste. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is hot but not boiling. Stir in 1/2 cup Splenda. Cover and refrigerate for at least 2 hours before using. Will keep up to 2 weeks in refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes equivalent of a 12-fluid-ounce can of commercial brand.
Printable Recipe
LORI'S ALMOND-CHERRY SCONES
02/14/2002
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2 cups flour + 1/2 cup for kneading dough
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup Crisco shortening or margarine
1/2 cup chopped maraschino cherries
1 cup buttermilk, milk or cream
1 teaspoon almond flavoring
1/2 cup chopped almonds
Mix dry ingredients. Cut in Crisco with pastry blender. Stir in chopped cherries and almonds; add milk and almond flavoring until blended. Put dough on floured surface and gently knead into a ball. (Dough should not be sticky.) Flatten to 1-1/2" thickness. Slice circle in half and then into quarters or thirds and put on cookie sheet or stone. Bake at 400 degrees for 15-20 minutes. Cool and drizzle with icing.
ICING:
2 tablespoons reserved cherry syrup
1 cup powdered sugar
Mix powdered sugar and cherry syrup.
Printable Recipe
LORI'S CAPPUCCINO-CHIP SCONES
02/14/2002
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2 cups flour + 1/2 cup for kneading dough
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup Crisco shortening
1 cup chocolate chips
1/2 cup milk or cream
1/2 cup strong coffee or espresso, cooled
Mix dry ingredients. Cut in Crisco with pastry blender. Stir in chocolate chips; add milk/coffee until blended. Put dough on floured surface and gently knead into a ball. (Dough should not be sticky.) Flatten to 1-1/2" thickness. Slice circle in half and then into quarters or thirds and put on cookie sheet or stone. Bake at 400 degrees for 15-20 minutes. Cool and drizzle with icing.
ICING:
3 tablespoons coffee
1 cup powdered sugar
1/2 cup cocoa
Mix powdered sugar, cocoa and coffee.
Printable Recipe
LORI'S MOCHA-KISS SCONES
02/14/2002
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2 cups flour + 1/2 cup for kneading dough
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup Crisco shortening or margarine
1 cup chopped Hershey's Kisses
1/2 cup milk or cream
1/2 cup strong coffee or espresso, cooled
Mix dry ingredients. Cut in Crisco with pastry blender. Stir in chocolate kisses; add milk and coffee until blended. Put dough on floured surface and gently knead into a ball. (Dough should not be sticky.) Flatten to 1-1/2" thickness. Slice circle in half and then into quarters or thirds and put on cookie sheet or stone. Bake at 400 degrees for 15-20 minutes. Cool and drizzle with icing.
ICING:
3 tablespoons coffee
1 cup powdered sugar
1/2 cup cocoa
Mix powdered sugar, cocoa and coffee.
Printable Recipe
LORI'S TOUCHDOWN SCONES
12/30/2002
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These are great for that football brunch or for afternoon snacks.
3 cups flour (1/2 cup flour for kneading the dough)
3 teaspoons baking powder
1/2 cup Crisco shortening (preferably butter flavor)
1 cup chopped ham or turkey
1 cup shredded Cheddar or Swiss cheese
3/4-1 cup milk or buttermilk
Sift dry ingredients and cut in shortening with a pastry blender. Stir in ham and cheese. Gradually add liquid while mixing dough with a fork. Stir until all dry ingredients are blended; dough will be somewhat crumbly, not one big ball - that would be too moist. Gently knead the dough on a generously floured surface for 1-2 minutes. Divide and pat into 2 balls; flatten into 2" thickness. Using a sharp knife, slice the circle into 6 or 8 triangles. Place on greased (or "Pammed") cookie sheet (stones work best) and bake at 400 degrees for 15-20 minutes. Check at 15 minutes and bake until lightly browned on top and bottom.
NOTE: This recipe doubles and triples nicely. The trick to perfect scones is how much you handle the dough. If it's too sticky, the scones spread out too much; too dry, they are too hard.
Printable Recipe
LUSCIOUS LEMON BARS - JOANNA LUND
02/21/2002
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Serves 8 (2 each)
1 cup + 2 tablespoons purchased graham cracker crumbs
1-1/4 cups SPLENDA Granular
1/4 cup reduced-calorie margarine
2 eggs or equivalent in egg substitute
2 tablespoon no-fat sour cream
1/3 cup lemon juice
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
Preheat oven to 350 degrees. Spray an 11-by 7-inch biscuit pan with butter-flavored cooking spray. In a medium bowl, combine 1 cup graham cracker crumbs, 1/4 cup SPLENDA Granular, and margarine. Mix gently until mixture is crumbly. Carefully pat mixture into prepared biscuit pan. Bake for 5 minutes. Meanwhile, in a medium bowl, beat eggs with a wire whisk until eggs are foamy. Stir in sour cream and lemon juice. Add remaining 1 cup SPLENDA Granular, flour, and baking powder. Mix well to combine. Pour mixture evenly over partially baked crust. Bake for another 10 minutes. Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top. Lightly spray crumbs with butter-flavored cooking spray. Continue baking for 8 to 10 minutes. Place pan on wire rack and allow to cool for at least 10 minutes. Cut into 16 bars.
HINTS: 1. Before patting mixture into pan, wet hands with cold water. 2. If you prefer a less tart bar, cut lemon juice down to 1/4 cup.
Each serving equals:
134 Calories, 6 gm Fat, 3 gm Protein, 17 gm Carbohydrate, 182 mg Sodium, 23 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 1 Starch, 1 Fat
Healthy Exchanges Selections: 3/4 Bread, 3/4 Fat, 1/4 Protein, 16 Optional Calories
Printable Recipe
MINCE TARTS - JOANNA LUND
10/11/2002
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Serves 6
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 teaspoon apple pie spice
1 cup water
6 tablespoons raisins
1-1/2 cups (3 small) cored, peeled, and finely diced cooking apples
1/2 teaspoon rum extract
1 (6-single serve) package Keebler graham cracker crust
6 tablespoons Cool Whip Lite
In a medium saucepan, combine dry pudding mix, apple pie spice, and water. Add raisins and apples. Mix well to combine. Cook over medium heat until mixture thickens and apples start to soften, stirring often. Remove from heat. Stir in rum extract. Evenly spoon hot mixture into graham cracker crusts. Refrigerate for at least 30 minutes. When serving, top each with 1 tablespoon Cool Whip Lite.
Each serving equals:
HE: 1 Fruit, 1/2 Bread, 3/4 Slider, 3 Optional Calories
------------------
191 Calories, 7 gm Fat, 1 gm Protein, 31 gm Carbohydrate, 371 mg sodium, 6 mg Calcium, 1 gm Fiber
------------------
DIABETIC: 1 Fruit, 1 Starch, 1 Fat
Printable Recipe
NORITA'S JUMBO CINNAMON ROLLS
09/12/2002
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2 packages active dry yeast
1/2 cup warm water (110-115 degrees)
pinch of sugar
1-3/4 cups milk, scalded
1/2 cup granulated sugar
6 tablespoons shortening
2 tablespoons unsalted butter
2-1/2 teaspoon salt
1 teaspoon vanilla extract
3-1/2 cups bread flour
3 cups all-purpose flour
1/4 cup dry potato starch
1 large egg
1. Combine yeast and warm water in large mixer bowl. Add a pinch of sugar and allow to sit until foamy.
2. Scald milk. Add 1/2 cup sugar, shortening, butter, salt and vanilla to milk. Set aside to cool to lukewarm.
3. Combine bread flour, all purpose flour and potato starch in a separate bowl.
4. Combine yeast mixture, cooled milk mixture, 3 cups of the flour and the egg, mixing until smooth.
5. Switching to dough hook (or by hand) add enough of the remaining flour to form a soft dough that will pull from the sides of the mixing bowl and climb the dough hook. Knead 5 minutes.
6. Remove dough to countertop and invert mixing bowl over it. Let it rest 10 minutes.
7. Knead until smooth and elastic (5-10 minutes).
8. Place in large, lightly greased bowl, cover and let rise to double (1-1/2 hours).
9. Punch down. Cover and allow to rise again to almost double (30 minutes).
10. Divide dough into two parts. Cover and let rest 5 minutes.
11. Roll each portion of dough to 12" x 16" rectangle, about 1/2" thick.
12. Sprinkle each half of the filling mixture (recipe follows) and roll from narrow side, like jelly roll.
13. Slice each into 8 rolls about 2" thick and place in four greased (8"x8") square baking pans leaving a little space around each roll. Press centers down gently to help prevent rolls from spiralling.
14. Cover with cloth or plastic wrap and let rise 30 to 40 minutes.
15. Preheat oven to 375 degrees.
16. Bake rolls 20 to 25 minutes, or until golden brown.
17. Cool slightly, then drizzle with icing. (Recipe follows).
FILLING:
1 stick unsalted butter, cold
1-1/2 cups granulated sugar
2 teaspoons all-purpose flour
1/2 cup light brown sugar
3 tablespoons Tones Ground cinnamon
Combine all ingredients in a medium bowl, cutting together with a pastry blender (or pulse in a food processor) until mixture is crumbly.
ICING:
3 tablespoons unsalted butter
3 tablespoons light brown sugar
3 cups sifted powdered sugar
3 tablespoons orange juice
1-1/2 teaspoons Tones vanilla
In medium glass bowl, melt butter and brown sugar in microwave. Stir in remaining ingredients, mixing well. Add more orange juice if needed to thin.
Printable Recipe
PAPA'S PECAN TASSIES - JOANNA LUND
02/21/2002
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I created these to please my husband, Cliff, who is known as "Papa" to his grandkids. You may find it amazing that just one half cup of nuts can make 20 spectacularly good cookies - just a little kitchen magic, thank you very much! Serves 10 (2 each)
1 purchased refrigerated unbaked 9-inch piecrust
1/2 cup SPLENDA Granular
2 tablespoons cornstarch
1 egg or equivalent in egg substitute
3/4 cup water
1 tablespoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees. Unfold piecrust. Using a 2-1/2-inch biscuit cutter, cut into 12 circles. Press dough scraps together and cut out 8 more circles for a total of 20 circles. Pat pastry circles into miniature muffin (or tassie) cups. Press to form tarts. In a medium saucepan, combine SPLENDA Granular, cornstarch, egg, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in vanilla extract and pecans. Evenly spoon about 1 tablespoon mixture into each tart. Bake for 16 to 20 minutes. Place muffin pans on a wire rack and allow to cool for 10 minutes. Remove tassies from pans and continue cooling on wire rack.
Each serving equals:
137 Calories, 9 gm Fat, 2 gm Protein, 12 gm Carbohydrate, 86 mg Sodium, 8 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 1 Starch, 2 Fat
Healthy Exchanges Selections: 3/4 Fat, 1/3 Bread, 3/4 Slider, 5 Optional Calories
Printable Recipe
PARTY TIME RHUBARB RICE PUDDING - JOANNA LUND
05/23/2002
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2 cups diced fresh rhubarb
1 cup water
1 (4-serving) package JELL-O sugar-free strawberry gelatin
1-1/2 cups cold cooked rice
1/2 cup Cool Whip Free
1/4 cup (1/2 ouncd) miniature marshmallows
2 tablespoons (1/2 ounce) chopped walnuts
In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 8 to 10 minutes or until rhubarb becomes soft. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow to cool for 15 minutes. Stir in rice. Refrigerate for 10 minutes. Gently stir in Cool Whip Free, marshmallows, and walnuts. Evenly spoon mixture into 4 dessert dishes. Refrigerate for at least 30 minutes.
HINT: 1 cup uncooked rice usually cooks to about 1-1/2 cups
Serves 4 - Each serving equals:
HE: 1 Vegetable, 3/4 Bread, 1/4 Fat, 1/4 Slider, 19 Optional Calories
126 Calories, 2 gm Fat, 4 gm Protein, 23 gm Carbohydrate, 65 mg Sodium, 2 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate
Printable Recipe
PAULA'S PERFECT PARFAIT OF LOVE
06/26/2002
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Serves: 6
1 bag frozen Fruit (20 oz.)
10-12 fresh strawberries
6-8 tsp. SPLENDAŽ Granular or 3-4 SPLENDA Packets
1. Remove friut from freezer and place in a dish.
2. Fruit should still be semi-frozen when placed in to the blender.
3. Wash strawberries and pat dry.
4. Puree the semi frozen fruit and SPLENDAŽ Granular in a food processor or blender until smooth. Do not over process, as the ice crystals may begin to melt. Serve immediately.
5. Dish the fruit and layer with the strawberries.
Printable Recipe
PEANUT BUTTER CUP PIE - JOANNA LUND - WOMEN'S HEALTH & LIFESTYLE FAIR
03/23/2002
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Serves 8
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 cups water
6 tablespoons Peter Pan reduced-fat creamy peanut butter
1/4 cup Cool Whip Free
1 (6-ounce) Keebler chocolate piecrust
1 (4-serving) package JELL-O sugar-free instant chocolate fudge pudding mix
1 tablespoon (1/4 ounce) finely chopped dry-roasted peanuts
In a medium bowl, combine dry vanilla pudding mix, 2/3 cup dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in peanut butter and Cool Whip Free. Mix well with a wire whisk until smooth. Spread pudding mixture into piecrust. In the same medium bowl, combine dry chocolate fudge pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Spread chocolate mixture evenly over peanut butter mixture. Sprinkle chopped peanuts evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Each serving equals:
HE: 3/4 Protein, 3/4 Fat, 1/2 Bread, 1/2 Skim Milk, 1 Slider, 8 Optional Calories
_______________________________
258 Calories, 10 gm Fat, 9 gm Protein, 33 gm Carbohydrate, 550 mg Sodium, 140 mg Calcium, 1 gm Fiber
_______________________________
DIABETIC: 2 Starch/Carbohydrate, 1 Fat, 1/2 Meat
Printable Recipe
PUMPKIN PIE CAKE BARS - HAPPY DIABETIC CHEF
09/27/2002
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INGREDIENTS:
1/2 cup margarine
1/2 cup Splenda
1/2 cup mashed banana (1 medium banana)
1 egg
1/2 cup canned pumpkin
2 tsp vanilla
1-1/2 cups flour
1 tsp cinnamon
1 tsp each: ginger, allspice, baking soda
1/2 cup raisins
1/2 cup chopped nuts
TOPPING:
1 Tbsp orange juice concentrate
3 Tbsp splenda
2 tsp orange rind, freshly grated
1 tsp vanilla
Directions
1. Combine margarine, Splenda, and mashed banana. Beat in egg, pumpkin & vanilla.
2. Combine dry ingredients and stir into pumpkin mixture. Add raisins and nuts. Spread into a 9 x 13-inch pan which has been sprayed with a non-stick coating.
3. Bake 20-25 minutes at 325 degrees, or until firm in the center.
4. Combine juice concentrate, 3 Tbsp fruit sweetener, orange rind and 1 tsp vanilla. Spread glaze over warm bars.
Calories: 78
Sodium: 54 mg
Cholesterol: 8 mg
Fat: 4 g
Carbohydrates: 10 g
Exchanges: 2/3 Bread, 1 Fat
Printable Recipe
PUMPKIN PIE CRUNCH - MIKE REEH
10/30/2002
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1 package of Duncan Hines Moist Deluxe Yellow Cake Mix
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1-1/2 cups sugar
4 teaspoons of pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping
Preheat oven to 350 degrees. Grease bottom of 13" x 9" pan. Combine pumpkin, evaporated milk, eggs, sugar, spice mix, and salt in large mixing bowl and pour into greased pan. Sprinkle dry cake mix over pumpkin mixture. Top with pecans, then drizzle with melted butter. Bake at 350 degrees for 50 to 55 minutes. Cool completely. Serve with whipped topping. Refrigerate leftovers.
Printable Recipe
QUICK STRAWBERRY PUDDING PARFAIT - JOANNA LUND
05/23/2002
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1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1-1/2 cups water
3/4 cup Cool Whip Free
1 teaspoon almond extract
2 cups sliced fresh strawberries
2 tablespoons (1/2 ounce) slivered almonds
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Fold in Cool Whip Free and almond extract. Spoon about 2 tablespoons strawberries, then 2 tablespoons pudding mixture into 6 parfait or dessert dishes. Repeat layers. Top each with 1 teaspoon almonds. Refrigerate for at least 15 minutes.
Serves 6 - Each serving equals:
HE: 1/3 Skim Milk, 1/3 Fruit, 1/4 Slider, 15 Optional Calories
89 Calories, 1 gm Fat, 4 gm Protein, 16 gm Carbohydrate, 267 mg Sodium, 114 mg Calcium, 1 gm Fiber
DIABETIC: 1 Starch/Carbohydrate
Printable Recipe
SPIDERS - BRIAN WECKERLY
10/31/2002
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Ritz crackers
Smooth peanut butter
Small pretzel sticks
Raisins
Spread peanut butter on two crackers. Place three pretzel sticks on each side of one cracker. Place other cracker on top. Place two raisins on top for eyes.
Printable Recipe
STOVETOP COOKIES - JOANNA LUND
12/19/2002
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2 cups Splenda Granular
1/2 cup "I Can't Believe It's Not Butter" Light Margarine
1/2 cup fat-free milk
1/4 teaspoon salt
1/4 cup Peter Pan reduced-fat peanut butter
1-1/2 teaspoons vanilla extract
2 tablespoons unsweetened cocoa
3 cups quick oats
In a large saucepan, combine Splenda, margarine, milk, and salt. Bring mixture to a boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla extract. Add cocoa and oats. Mix well to combine. Drop by tablespoonfuls onto waxed paper to form 24 mounds. Lightly flatten tops with back of a spoon. Refrigerate leftovers.
Serves 12 (2 each) - Each serving equals:
HE: 1 Br, 1 Fa, 1/3 Pr, 1/4 Sl, 6 OC
159 Calories, 7g Fa, 5g Pr, 19g Ca, 175mg So, 28mg Cl, 2g Fi
Diabetic Exchanges: 1 St, 1 Fa
Printable Recipe
STRAWBERRY BANANA DELIGHT
05/17/2002
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All You Need:
1 whole purchased angel food cake
2 whole fat-free vanilla pudding cups
6 ounces fat-free vanilla yogurt
1 pint fresh strawberries
3 tbsp Hy-Vee strawberry preserves
1 whole peeled banana, cut into slices
1 amount Hy-Vee lite whipped topping, thawed
All You Do:
1. Break up angel food cake into small bite-sized pieces.
2. Mix pudding and yogurt together. Set aside.
3. Wash strawberries and cut into quarters. Save 5 strawberry quarters for garnish.
4. In each of 5 clear glass custard cups, place a first layer of angel food cake pieces. (Do not use more than half the angel food cake pieces.)
5. Add a second layer of 3 T. pudding mixture per custard cup.
6. Add a third layer of 2 T. strawberry mixture to each cup.
7. Add a fourth layer of sliced bananas to each cup.
8. Add a fifth layer of angel food cake pieces.
9. Top each custard cup with a dollop of whipped topping and a reserved strawberry quarter for garnish.
Preparation time: 15 minutes. Makes 5 servings.
Recipe developed by the Hy-Vee Test Kitchen and its Iowa State University dietetic intern.
Printable Recipe
STRAWBERRY LEMON TRIFLE - JOANNA LUND
05/23/2002
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2 (4-serving) packages JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
1-1/3 cups Carnation Nonfat Dry Milk Powder
3 cups Diet Mountain Dew
1-1/2 cups Cool Whip Free
6 individual sponge cake dessert cups, cut into small pieces
4 cups sliced fresh strawberries
1/4 cup (1 ounce) chopped walnuts
In a large bowl, combine dry pudding mixes, dry gelatin, dry milk powder, and Diet Mountain Dew. Mix well using a wire whisk. Blend in Cool Whip Free. To assemble, layer half of sponge cake pieces in a trifle or large serving bowl, layer half of strawberries over sponge cake pieces, and spoon half of pudding mixture over top. Repeat layers. Evenly sprinkle walnuts over top. Cover and refrigerate for at least 2 hours.
Serves 8 (3/4 cup) - Each serving equals:
HE: 3/4 Bread, 1/2 Skim Milk, 1/2 Fruit, 1/4 Fat, 3/4 Slider, 15 Optional Calories
216 Calories, 4 gm Fat, 7 gm Protein, 38 gm Carbohydrate, 501 mg Sodium, 181 mg Calcium, 3 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1/2 Skim Milk, 1/2 Fruit, 1/2 Fat
Printable Recipe
STRAWBERRY PEAR SURPRISE PIE - JOANNA LUND
05/23/2002
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1 (4-serving) package JELL-O sugar-free instant pistachio pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Diet Mountain Dew
2 cups (one 16-ounce can) pear halvs, packed in fruit juice, drained and chopped, and 1/2 cup liquid reserved
2 cups chopped fresh strawberries
1 (6-ounce) Keebler shortbread piecrust
1/2 cup Cool Whip Lite
In a large bowl, combine dry pudding mix, dry milk powder, Diet Mountain Dew, and reserved pear liquid. Mix well using a wire whisk. Reserve 1/2 cup strawberries. Add pears and remaining 1-1/2 cups strawberries to pudding mixture. Mix gently to combine. Spread mixture into piecrust. Refrigerate for 10 minutes. Spread Cool Whip Lite over set filling. Garnish top with reserved strawberries. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 3/4 Fruit, 1/2 Bread, 1/4 Skim Milk, 1 Slider, 3 Optional Calories
177 Calories, 5 gm Fat, 4 gm Protein, 29 gm Carbohydrate, 292 mg Sodium, 86 mg Calcium, 3 gm Fiber
DIABETIC: 1 Fruit, 1 Starch/Carbohydrate, 1 Fat
Printable Recipe
STREUSEL TOPPED PUMPKIN PIE PIE - JOANNA LUND
10/17/2002
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1 (15-ounce) can Libby's Solid Pack Pumpkin
1 recipe JO's Sweetened Condensed Milk
1 egg or equivalent in egg substitute
1-1/2 teaspoons JO's Pumpkin Pie Spice or any pumpkin pie spice
1 (6-ounce) Keebler graham cracker pie crust
6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham cracker squares, made into crumbs
2 tablespoons Splenda Granular
1 tablespoon + 1 teaspoon I Can't Believe It's Not Butter Light Margarine
1/4 cup chopped walnuts
Preheat oven to 425 degrees. In a large bowl, combine pumpkin, JO's Sweetened Condensed Milk, egg, and JO's Pumpkin Pie Spice. Mix well using a wire whisk. Spread mixture evenly into pie crust. Bake for 15 minutes. Meanwhile, in a small bowl, combine graham cracker crumbs and Splenda. Add margarine. Mix well until mixture is crumbly. Stir in walnuts. Evenly sprinkle crumb mixture over partially baked pumpkin filling. Lower oven setting to 350 degrees. Continue baking pie for 40 to 45 minutes or until filling is set. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1-1/4 Br, 3/4 Fa, 1/2 FFM, 1/2 Ve, 1/4 Pr, 8 OC
213 Calories, 9g Fa, 7g Pr, 26g Ca, 231 mg So, 178 mg Cl, 3g Fi
Diabetic Exchanges: 1-1/2 St/Ca, 1 Fa, 1/2 FFM
Printable Recipe
STUFFED STRAWBERRIES
05/24/2002
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24-30 medium to large sized strawberries
8 oz. brick cream cheese (softened, NOT low fat)
1/4 cup powdered sugar
1/2 tablespoon vanilla
1 pkg. sliced almonds
Preheat oven at 350°. Spread sliced almonds on a cookie sheet in a single layer. Place in oven for a minute or two. Stir and return almond slices to the oven for another minute or two until slightly toasted. They toast fast so keep a close eye on them. Set almond slices aside.
Wash berries and drain to dry. Use the small end of a melon balling tool to scoop the top of the berries. Remove the core and stem all at once with the melon baller. Trim the bottoms of the berries enough so they will sit flat on a serving platter without tipping over. Set berries aside.
Use a hand mixer to combine cream cheese, vanilla and powdered sugar. Start at low speed until powdered sugar is combined increasing to high speed until mixture is light and fluffy. Two minutes should be sufficient.
Fill a parchment bag, fitted with a star tip, with cream cheese mixture. Fill each strawberry by piping cream cheese mixture into the cavities. Garnish with one or two almond slices.
Printable Recipe
THE ORIGINAL HOME-BAKED GIRL SCOUT COOKIE (CIRCA 1922)
01/10/2002
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1 cup of butter
1 cup of sugar
2 tablespoons of milk
2 eggs
1 teaspoon of vanilla
2 cups of flour
2 teaspoons of baking powder
Sugar crystals
Cream butter and sugar. Next, add well-beaten eggs, then milk, vanilla. Add the flour and baking powder; mix. Roll out, make trefoil cutouts, sprinkle sugar crystals on top. Bake at 350 degrees for about 8 minutes, or until just golden brown.
Printable Recipe
TRIFLE - SHEILA CRAIG
08/23/2002
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An easy to make version of a traditional British dessert
One pound cake
One 3.4 oz. box instant pudding, vanilla
One 3 oz. box Jell-O, in your favorite flavor
One 15 oz. can fruit cocktail in its own juice or lite syrup
Brandy (optional)
One 8 oz. container Cool Whip
Drain fruit. Cut pound cake into slices and line a glass bowl. Soak with brandy, if desired. Pour in fruit cocktail. Make Jell-O according to directions. Pour into bowl on top of pound cake slices. (Do not cool Jell-O.) Make pudding according to package directions and pour into bowl. Place in refrigerator to set at least two hours. Before serving, top with Cool Whip.
Can be made with any flavor combination of Jell-O and fruit - Orange Jell-O and Mandarin Orange slices, for example.
Printable Recipe
WHITE CHOCOLATE-COVERED CHERRY CHEESECAKE - JOANNA LUND
12/27/2002
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Serves 8
2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
3/4 cup Cool Whip Lite
6 maraschino cherries, quartered
1 (6-ounce) Keebler chocolate piecrust
2 tablespoons (1/2 ounce) mini chocolate chips
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Reserve 8 cherry pieces for garnish. Gently stir remaining cherry pieces into cream cheese mixture. Spread mixture evenly into piecrust. Drop remaining 1/2 cup Cool Whip Lite by tablespoonful over top of filling to form 8 mounds. Evenly arrange a cherry piece in center of each mound. Sprinkle chocolate chips evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/4 Skim Milk, 1 Slider, 19 Optional Calories
211 Calories, 7gm Fat, 11gm Protein, 26gm Carbohydrate, 636mg Sodium, 70mg Calcium, 1gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Meat, 1 Fat
Printable Recipe
WITCHES' BROOM STICKS - BRIAN WECKERLY
10/31/2002
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Thick pretzel sticks
White or orange candy coating
Orange and black sprinkles
In double boiler, melt candy coating over very hot water (do not boil). Candy coating may also be melted in microwave. Dip one end of pretzel stick in coating (about 1/3 of the way) and sprinkle with orange and black sprinkles. Place upright in a container until coating hardens.
ENTREES
Printable Recipe
ANDOUILLE SAUSAGE & CORNBREAD STUFFED PORK LOIN - CHEF JEFF RYSER
03/20/2002
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3 lb. boneless center cut pork loin
6 to 8 slices thick bacon
STUFFING:
1 cup Andouille sausage, diced
1/4 cup finely diced red and green pepper
1/4 cup finely diced onion (yellow)
1/4 cup diced green onion
2 cups cornbread, crumbled
4 oz. chicken stock
In a large saute pan cook sausage and yellow onion 1 to 2 minutes. Add peppers and green onion, cook 1 minute. Add crumbled cornbread and chicken stock and toss lightly. Stuffing should be a little dry. It will moisten up in the cooking process. Set aside.
Butterfly pork loin and pound out to about 1/3 inch thick. On sheet pan with parchment paper, shingle bacon lengthwise, so it overlaps a little. Place pork on top of bacon. Fill center of pork with stuffing and roll tightly. Place roll in center of bacon strips and one by one wrap bacon around pork and secure with toothpick. There should be no gaps. When bacon is secure turn pork over and cook toothpick side down in 350 degree oven approximately 1 hour or until you reach internal temperature of 155 degrees.
SWEET PEPPER AU JUS:
8 cups water
1/2 beef base
1 rib celery, rough cut
1 small tomato, rough cut
1 small onion, rough cut
1 green pepper, rough cut
1 carrot, rough cut
Bring ingredients to a boil and reduce heat. Reduce mixture by 1/2. Strain and slightly thicken with slurry.
Printable Recipe
BACON-WRAPPED SHRIMP ON THE BARBIE - PETER HARMAN
08/02/2002
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No, I'm not talking about the Ken doll. To devein or not to devein, that is the question. It's up to you! The vein is basically the intestine of the shrimp. Sometimes these veins are large and other times they are very small. Refined man will always devein, Real Men generally don't care. Bacon and shrimp combine to create an intense flavor when grilled. This is a great treat to serve hot off the grill in the summertime. I recommend using the largest shrimp you feel your friends are worthy of.
36 large shrimp
18 pieces lean bacon
3 cups Jack Daniel's BBQ Sauce
Bamboo or metal skewers
Cooking spray
Wrap each shrimp with 1/2 slice of bacon and thread onto the skewers, three per skewer. Brush the shrimp with the Jack Daniel's BBQ Sauce. Spray well with cooking spray and grill over a medium flame until done. It's a good idea to baste the shrimp with sauce as they cook. Remove the shrimp from the Barbie. Allow to cool slightly and devour.
If using bamboo skewers soak them in water for a while so they burn slower.
You can also use large sea scallops or chicken breast chunks for this bacon-wrapped treat.
Printable Recipe
BARBEQUED SHRIMP - THE HAPPY DIABETIC CHEF
03/21/2002
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5 pounds raw shrimp, heads and shells on, well rinsed and drained (24-30 shrimp per pound)
1 c. extra virgin olive oil
5 cloves garlic, minced
1/8 c. Worcestershire sauce
1/2 t. cayenne
2 t. fresh oregano
1 t. salt
1 t. ground black pepper
1 lemons, cut in half and their juice
1 large loaf sour dough
Preheat the oven to 350 degrees F.or a large saute pan. Rinse the shrimp under cold running water and let drain. Mix all ingredients together, except the shrimp and bread, and stir to mix well. Pour over the shrimp. Bake in the oven or saute until the shrimp are pink and cooked through, 30 to 40 minutes,in the oven 5 to 6 min in the pan, stirring occasionally to keep the shrimp from drying out. Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.
Servings: 10-12
Per Serving: 368 Cal (53% from Fat, 43% from Protein, 4% from Carb); 39 g Protein; 21 g Tot Fat; 3 g Sat Fat; 3 g Carb
Printable Recipe
BBQ SHRIMP - RED CROW
05/22/2002
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Mango, carrots, hearts of palm slaw
SLAW:
1 mango, peeled and julienned
2 large carrots, peeled and julienned
1 fresh heart of palm, julienned
1 cup rice wine vinegar
3/4 cup sugar
Juice of 4 lemons
Put vinegar, sugar, and lemon juice in sauce pot and cook until sugar is dissolved. Let cool and then pour over mango, carrots, hearts of palm.
Printable Recipe
CAJUN MEATLOAF
03/15/2002
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Make an extra batch, freeze it, and pop in the microwave for a fast meal.
PREP TIME: 8 to 10 minutes
COOKING TIME: 45 to 50 minutes
YIELD: 2 Kid Servings, 2 Adult Servings
1 teaspoon vegetable oil
2 tablespoons beef or chicken broth
1/3 cup plus 2 tablespoons finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 teaspoon minced or chopped garlic (about 2 cloves)
1 teaspoon hot sauce, optional
1 teaspoon Creole or Cajun seasoning
1/4 cup low-fat milk
1/4 cup ketchup
Nonstick cooking spray
1 pound ground sirloin or extra-lean ground beef
1 egg
1/2 cup fine dry bread crumbs
Salt and freshly ground black pepper
Garlic powder
2 hamburger buns
2 strips bacon, cooked and cut into 2-inch pieces, optional
Optional garnishes: lettuce, tomato, ketchup, BBQ sauce, mustard
1. Add oil to medium nonstick saucepan or frying pan. Add broth, onion, celery, pepper, garlic, hot sauce, if desired, and seasoning, and saute until the mixture starts to stick to the pan, about 3 minutes, stirring frequently.
2. Add milk and ketchup; continue cooking about a minute, stirring occasionally. Remove from heat; let cool.
3. Preheat the oven to 350 degrees. Coat a medium-size loaf pan with cooking spray.
4. Blend half the meat with egg, bread crumbs, and milk and onion mixtures.
5. Press into pan and bake for about 25 minutes at 350 degrees, then 20 minutes at 400 degrees; it should be niced browned.
6. Meanwhile, form 2 patties with remaining beef. Place in medium nonstick frying pan coated with cooking spray. Sprinkle with salt, pepper, and garlic powder, and cook over medium heat. Brown both sides until cooked through. Serve on buns, with bacon and garnishes as desired.
Printable Recipe
CARAMEL APPLE PORK LOIN - MIKE REEH
10/02/2002
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Four 2 oz. pork cutlets (from the loin end)
1 oz. whole butter
2 tablespoons brown sugar
1/4 teaspoon Chef Salt
2 tablespoons sliced yellow onions
1/2 cup peeled, sliced and seeded apples (skin on or off optional)
1/4 cup heavy cream
1. Cut pork from the loin end or have your butcher cut them.
2. In 10" skillet melt butter and add pork to sear. Cook 2 minutes each side and remove to warm oven or plate.
3. Add onions, apples and brown sugar. Cook until sugar begins to turn brown and carmelize.
4. Add heavy cream to form sauce and cook until slightly thickened.
5. Pour sauce over pork cutlets and serve.
Printable Recipe
CATFISH FINGERS CZRINA - MIKE REEH
06/19/2002
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One 8-10 oz. catfish fillet
2 oz. corn oil
1 oz. butter
seasoned flour
1 oz. julienne carrots
1 oz. julienne zucchini
1 oz. julienne yellow squash
1 oz. red onion
1 teaspoon fresh garlic
Salt and pepper to taste
2 oz. crawfish tail meat
6 oz. whipping cream
1 oz. freshly grated Parmesan wheel
2 tablespoons sliced scallions
1. Cut fish down the center lengthwise and then cut into four strips.
2. Dredge in flour (dip in buttermilk for crunchier coating)
3. Melt oil and butter and heat in 10" skillet. Add fish and fry on each side 2-3 minutes.
4. Remove fish and discard all the grease.
5. To pan add all vegetables, garlic, salt and pepper and cream. Add Parmesan and crawfish meat.
6. Reduce this until sauce thickens and serve with catfish. Slice scallions over.
Printable Recipe
CHEESY CHICKEN BISCUIT SANDWICHES
10/24/2002
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1 (16.9 oz.) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
1 lb. boneless skinless chicken breast halves, cut into eight 1 to 1-1/2" strips
1/8 teaspoon salt
1/8 teaspoon pepper
8 (3/4 oz.) slices American cheese, cut in half
Heat oven to 375 degrees. Separate dough into 8 biscuits. Press out each biscuit to form 5-inch round.
Place chicken strip in middle of each dough round. Sprinkle with salt and pepper. Place 2 cheese slice halves on top of each chicken strip. Fold both sides of dough to the center, slightly overlapping. Secure with toothpick. Place on large cookie sheet.
Bake at 375 degrees for 18 to 20 minutes or until chicken is no longer pink. Remove toothpick before serving.
Makes 8 servings.
Printable Recipe
CHEF SMITH'S SALMON
11/18/2002
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2 servings
2 (6 oz.) salmon filets, skin off
1 teaspoon dry dill
1/2 teaspoon salt and pepper
2 oz. white wine
2 oz. olive oil
4 oz. blueberries, strawberries and raspberries (each)
1 oz. sugar
In a saute pan, top salmon with white wine, olive oil, dill, salt and pepper.
Bake for 15 minutes at 300 degrees.
Mix all berries in a bowl with sugar and serve over salmon cold.
Printable Recipe
CHICKEN FOR A HAPPY HEALTHY CROWD - THE HAPPY DIABETIC CHEF
12/06/2002
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2-3 cups diced cooked chicken
One 8 ounce can fat free chicken broth
2 cans low fat cream soup
8 ounces low fat cheese
1 medium onion, chopped fine
1 box macaroni
Mix all ingredients together. Pour into a 9" x 13" baking dish and let stand overnight in the refrigerator. Preheat oven to 350 degrees, bake for about 1 hour. Serves 12.
Printable Recipe
CHICKEN LIMONE - MIKE REEH
04/24/2002
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One 5 oz. chicken breast
Seasoned flour
1 ea. egg, beaten
2 tablespoons olive oil
1 tablespoon chopped red onion
1 oz. dry white wine