Kat's Kitchen and Korner

Peach Crumble Pie


Peach Crumble Pie

Crust:
4 ounces cream cheese, at room temp
1/2 cup (1 stick) butter, at room temp
1 cup all-purpose flour
Filling:
3 ounces dried peaches OR: dried apricots, chopped
2 tablespoons peach nectar OR: apple cider
1 bag (20 ounces) frozen peach slices, completely thawed
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup (1/2 stick) butter, melted
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Topping:
1 cup all-purpose flour
1/2 cup finely chopped walnuts
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Pinch salt
6 tablespoons chilled butter, cut into small pieces

Prepare Crust: Beat cream cheese and butter in medium-size bowl on
medium speed until smooth and creamy. On low speed, beat in flour until
the mixture comes together. Pat dough into disk; wrap in plastic wrap;
refrigerate 30 mins.Meanwhile, prepare Filling: Combine chopped dried
peaches and peach nectar in medium-size saucepan. Simmer over medium-low
heat for 10 mins or until dried peaches are softened. Set aside to cool.
Combine thawed peaches, brown sugar, flour, butter, lemon juice and
cinnamon in large bowl. Add cooled dried peaches. Set aside.Preheat oven
to 450 degrees F.Roll dough out into 12-inch circle. Fit into 9-inch pie
pan. Fold excess dough under to form standup edge; flute edge.
Refrigerate.Prepare Topping: Combine the flour, walnuts, sugar, cinnamon
and salt in a medium-size bowl. Work in the butter with your fingertips
until the mixture is crumbly and large pieces of butter are no longer
visible. (Or chop the walnuts in a food processor. Add the flour, brown
sugar, cinnamon and salt; pulse with on-and-off motion to combine. Add
the butter. Pulse until the mixture is crumbly.) Spoon peach mixture
into prepared pie shell. Sprinkle topping over all.Bake pie on a baking
sheet in 450 degree F oven for 10 mins. Lower oven temp to 350 degrees
F. Bake for 45 mins or until filling is bubbly and topping is golden
brown. Remove pie from oven to wire rack to cool slightly before
serving. Garnish with peach slices if you wish.

Makes 8 servings.

Nutrition facts per serving: cals: 565 total fat: 36g chol: 86mg sod:
314mg carb: 57g
protein: 7g
 
This recipe makes for a simple, tidy and delicious barbecue venture.
Chicken breasts, veggies and barbecue sauce are tucked into foil packets
and cooked on the grill for thirty minutes, with moist and flavorful
results. I've also cooked the packets in the oven with soy sauce instead
of the barbecue sauce. Really good.

1 chicken breast half without skin cut into bite-size pieces
1/2 onion -- chopped
1 baking potato -- peeled and cubed
1/2 green bell pepper -- chopped
2 tablespoons barbecue sauce

Preheat an outdoor grill for medium high to high heat and lightly oil
grate.Take two pieces of aluminum foil about 12 to 15 inches each and
lay them down in a cross pattern, one over the other. Place the chicken
breast, onion,potato, green bell pepper and barbecue sauce in the center
of the foil. Bring up all eight corners.Grill each package over medium
high heat for 30 mins, or until internal chicken temp reaches 180
degrees F
 
Delicious Chicken Salad For Hot Weather

Mandarin Chicken Salad Servings: 6-8
3 cups cut up cooked chicken
1 T minced onion
1 t. salt
2 T lemon juice
1 cup thinly sliced celery
1 cup seedless grapes
1/3 cup mayonnaise
1 11 oz. can mandarin oranges, drained
1/3 cup toasted slivered almonds
Combine chicken onion, salt, lemon juice and celery. Refrigerate several
hrs or until well chilled.At serving time, toss chicken mixture lightly
with grapes, mayonnaise, and all but a few almonds and oranges.Serve
chicken mixture on top of lettuce leaves if desired. Garnish with
reserved oranges and almonds.
Per Serving (6 servings): 305 Cals; 14g Fat (41.8% cals from fat); 31g
Protein; 14g Carb; 3g Dietary Fiber; 85mg Chol; 511mg Sod.
Per Serving (8 servings): 229 Cals; 11g Fat (41.8% cals from fat); 23g
Protein; 10g Carb; 2g Dietary Fiber; 64mg Chol; 383mg Sod
 
TO DIE FOR CHEESECAKE!!!!!!!!!!

Premier White Lemony Cheesecake
(Makes 12 to 16 servings)

Crust
6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1 large egg yolk
1/8 teaspoon salt
Cheesecake
6 bars (two 6-ounce boxes) Nestlé Toll House Premier White Baking
Bars, broken into pieces
1/2 cup heavy cream
2 packages (8 ounces each) cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon salt
3 large egg whites
1 large egg


PREHEAT oven to 350 F. Lightly grease 9-inch springform pan.

FOR CRUST:

BEAT butter and sugar in small mixer bowl until creamy. Beat in flour,
egg yolk and salt. Press mixture onto bottom and 1 inch up side of
prepared pan.

BAKE 14 to 16 minutes or until crust is set.

FOR CHEESECAKE:

MICROWAVE baking bars and cream in medium, uncovered, microwave- safe
bowl on MEDIUM-HIGH (70%) power 1 minute; stir. Bars may retain some
of their shape. If necessary, microwave at additional 10- to 15-second
intervals, stirring until smooth.

BEAT cream cheese, lemon juice, lemon peel and salt in large mixer
bowl until smooth. Gradually beat in melted baking bars. Beat in egg
whites and egg. Pour into crust.

BAKE 35 to 40 minutes or until edge is lightly browned. Run knife
around edge of cheesecake. Cool completely on wire rack. Refrigerate
several hours or overnight. Remove side of springform pan. Garnish as
desired.
 
Pink Lemonade Pie

1 9inch pre baked graham cracker crust
1 quart vanilla ice cream (softened)
1/2 can (12 ounce) frozen pink lemonade concentrate (thawed)
1 container (4 ounce) frozen whipped topping (thawed)
red food color
2 teaspoons lemon or lime peel
Mix ice cream, lemonade concentrate, whipped topping and a few drops of food color in large bowl.

Mound ice cream mixture in pie crust.

Freeze about 4 hours until firm. Let stand at room temperature a few minutes before cutting
 
kat2220 said:
DOES ANYBODY HAVE A RECIPE FOR PEANUTBUTTER CHEESECAKE? URGENT!!!
Click to expand...
I found these:
PEANUT BUTTER "CHEESECAKE"

1 pkg. (3 oz.) creamed cheese
1 c. confectioners sugar, sifted
3 oz. creamy peanut butter
1/2 c. milk
1 c. non-dairy whipped topping, whipped
2 oz. peanuts, finely chopped
1 graham cracker pie crust

Whip cream cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly add milk and fold topping into mixture. Turn mixture into prepared pie shell and sprinkle with the finely chopped nuts. Freeze until firm. Remove pie from freezer 1/2 hour before cutting and serving.
The amounts of creamed cheese and peanut butter may be changed to suit your taste.

PEANUT BUTTER CHEESECAKE

CRUST:

1 1/4 c. vanilla wafer crumbs
1/4 c. Hershey's cocoa
1/4 c. confectioners' sugar
1/4 c. melted butter
1/2 c. Reese's peanut butter chips, chopped

Combine crumbs, cocoa, confectioners' sugar, and melted butter. Stir in chipped peanut butter chips. Press firmly in pan.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
2 tbsp. lemon juice
1 1/2 c. Reese's peanut butter chips
1 1/3 c. (14 oz. can) sweetened condensed milk
1 c. heavy cream, whipped
Strawberry halves for garnish

Beat cream cheese and lemon juice in large mixing bowl until fluffy; set aside. Combine peanut butter chips and condensed milk in saucepan; stir constantly over low heat until chips are melted and mixture is smooth. Add to cream cheese mixture; blend well. Fold in whipped cream. Pour over crust. Cover and chill several hours. Garnish.

PEANUT BUTTER 'N JELLY CHEESECAKE

1 c. graham cracker crumbs
3 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese
3 tbsp. all-purpose flour
1/2 c. milk
3/4 c. grape jelly
3 tbsp. sugar
1 c. sugar
1/2 c. peanut butter
4 eggs
1 tsp. vanilla

Combine crumbs, 3 tablespoons sugar and melted butter. Press evenly into bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes.
In large bowl, beat together cream cheese, 1 cup sugar, peanut butter and flour until well blended and smooth. Add eggs, beat just until blended. Gently stir in milk and vanilla. Pour mixture into cooled crust. Bake at 350 degrees for 45 to 50 minutes. Cool. Loosen sides and remove rim from pan.

In small saucepan, heat jelly until melted; spoon over cake. Chill several hours before serving
 
Your welcome, Kat. :)

Cajun Potato Cakes

3 medium potatoes (1 pound) washed and scrubbed
1/4 cup finely chopped onion
1/4 cup chopped green sweet pepper
1/2 teaspoon cajun seasoning
1/4 teaspoon salt
2 teaspoon olive oil
2 tablespoons italian parsley
2 tablespoons olive oil
Cut potatoes into quarters. In medium sauce pan cover potatoes with water and add salt, cook covered 20 to 25 minutes or until tender. Drain, mash with potato masher or beat with electric mixer on low speed. Let stand 10 minutes.

Meanwhile, in a medium skillet, cook onion, sweet pepper, cajun seasoning, and salt in 2 teaspoons hot oil over medium heat until onion is tender. Add potatoes along with parsley, mix well. Shape mixture into 6 1/2 inch thick patties. Place on baking sheet.

Place a very large skillet on grill side burner. In the skillet, heat 2 tablespoons oil over medium high heat for 4 minutes. Add potato patties, reduce heat to medium. Cook for 6 to 8 minutes or until patties are golden brown, carefully turning once. If necessary, add additional oil during cooking. Remove patties from skillet. Serve immediately or cover to keep warm.
 
Southwest Turkey Wrap

1/2 cup mayonnaise
1/2 teaspoon fajita seasoning
1 1/2 cup shredded lettuce
1 cup turkey (cut into julienne strips
1/4 cup salsa
4 (8 or 10 inch) flour tortillas
4 slices pepperjack cheese
1 tomato sliced
1 avocado sliced
Combine mayo and fajita seasoning, set aside for later use.

Toss together turkey, lettuce, and salsa.

Spread about 1 tablespoon seasoned mayo on each flour tortilla.

Place 2 pieces of cheese in center of tortilla, top with 1/2 cup turkey mix, tomato, and avocado slices.

Fold tortillas burrito style to enclose fillings.

Simply Stromboli

1 (11 ounce) refrigerated French Bread Dough
2 cups (8 ounce) shredded colby jack cheese
5 ounces ham (shaved)
5 ounces oven roasted turkey (shaved)
1/4 cup chopped bell pepper
1/4 cup finely chopped onion
8 ounces marinara sauce (for dipping)
Preheat oven to 375 degrees.

Unroll bread dough and pat into 14" X 12" rectangle.

Sprinkle evenly with cheese.

Arrange ham and turkey evenly atop cheese.

Starting from 12" side, roll up jelly roll style. Pinch seam and sides together to seal.

Place on baking sheet and bake for 25 to 30 minutes until dark brown.

Let stand 5 minutes and serve with marinara sauce for dipping.

Bacon and Egg Salad Sandwich

Ingredients:

6 hard boiled eggs

1/2 cup mayo

1 teaspoon spicy mustard

6 strips bacon (cooked and chopped)

8 slices sourdough bread

salt and pepper to taste



Method:

Chop hard boiled eggs.

In a large bowl, mix mayo and mustard and bacon with eggs.

Add salt and pepper to taste.

Serve on sourdough bread



Sweet Roasted Red Pepper Dip


1 8 ounce conatiner of roasted red peppers

1 8 ounce block cream cheese

1/4 teaspoon powdered sugar

1/4 cup chopped chives
In a food processor, add all ingredients.

Mix well.

Top with chives and serve with chips or crackers.
 
Recipe: Ziploc Omelets

Cooking instructions:

Have your kids or guest write thier names on a quart size zip lock bag with a permanent marker. Crack 2 eggs into the bag. Add desired ingredients such as cheese, ham, onion, green pepper, tomatoes, hash browns, salsa, etc. Make sure the air is out of the bag and zip shut. Shake to combine. Place the bags into rolling, boiling water for 13 minutes. You can usually cook 6 to 9 omelets in a large pot. Open the bag and the omelet will roll out easily. You can serve with toast or roll into a steamed tortilla.
 
OMG, THESE ARE SOOOOO GOOD!!!!!


"Bacon-Glazed Grilled Onions"

Ingredients:

2 large sweet onions, cut in wedges
8 thick hickory-smoked bacon slices, cut in half
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon molasses

Directions:

Wrap onion wedges with bacon; secure with long wooden picks.
Place in a large shallow dish.
Combine sugar, vinegar, and molasses; drizzle over onion wedges.
Cover and chill 1 hour.
Remove onion wedges from marinade, reserving marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until onion wedges are crisp-tender, turning and basting occasionally with reserved marinade.
 
Citrus Grilled Lobster Tails


Now, I could eat ALL of these by myself, but it's best served for special company.

"Lobster Tails with Citrus Butter"

Ingredients:

4 each 4-5 ounce lobster tails
1/4 cup unsalted butter, melted
2 teaspoons lemon juice
2 teaspoons orange juice
dash of salt
dash of pepper
dash of paprika

Directions:

Cut the lobster tails down the center through the meat but not all the way through the shell.
Fold over butterfly style.
Combine remaining ingredients and brush over the meat.
Put some foil over your grill and place the tails, shell side down on the foil.
Cook covered for about 14-16 minutes until the meat is firm and white.
Brush occasionally while cooking.
Loosen the meat slightly before serving and brush one last time with the citrus butter.
 
Chocolate Peanut butter Pie

1 prepared shortbread crust by Nabisco
1 pkg sugar free chocolate pudding
milk, non fat
1 oz cream cheese
2 Tbs powered sugar
2 Tbs peanut butter, creamy
Cool Whip

Cream peanut butter,
cream cheese and powdered sugar.
Add 1/2 of the Cool Whip.
Spread this in the bottom of the pie crust.
Next mix the pudding
according to package directions for pie.
Pour this over the cream cheese mixture.
When set, top with the remainder
of the Cool Whip.
Refrigerate until ready to serve.

I think I would use a store bought chocolate cookie crust and add some Reese's Pieces as garnish.
 
Kicked-Up Barbecued Cheeseburgers

Ingredients:

1 1/4 lb. Ground Beef
1/2 lb. Breakfast Sausage
2 Tbsp. Southern Delight Basil & Oregano No-Salt-Added Italian Seasoning Blend
1/2 Bottle Southern Delight Smoky Pecan Peppercorn No-Salt-Added Barbecue Sauce
1 cup Asiago cheese, grated
1 egg
1/2 cup bread crumbs

(Optional for basting on the grill)
1/4 C. Southern Delight Smoky Pecan Peppercorn No-Salt-Added Marinade
1/4 C. Melted Margarine, Butter, or Olive Oil



Directions:
In large bowl mix Ground Beef, Sausage, Italian Seasoning, Smoky Pecan Peppercorn Gourmet Barbecue Sauce, Asiago Cheese, Egg and Bread Crumbs. Mix well, but do not over mix, and form into patties. For best flavor, we recommend cooking on an outdoor charcoal grill or gas grill, but they're great cooked indoors on a indoor grill, a George Foreman Grill, on an electric griddle or in a skillet. If cooking on an outdoor grill, mix 1/4 C. Southern Delight Smoky Pecan Peppercorn No-Salt-Added Marinade with 1/4 C. Melted Margarine, Butter or Olive Oil to baste the burgers. Cook to internal termperature of 160°. Makes 6 burgers. Enjoy!
 
Pineapple Melon Salsa
Ingredients:

1/2 pineapple, diced small
1/2 honey dew, diced small
1/2 bunch cilantro, chopped small
1/2 red pepper, diced small
1 lime, juiced
1 jalepeno pepper, diced small


Directions:
Toss all ingredients together.

Baker Peters Jazz Club
 
Having a chilly, damp, evenng?? don't wanna realy cook???
Try this if ya like asparagus.

I can Campbells Cream of celery soup
Heat on low heat

I can of Asparagus spears;
Drain liquid into a cup, and cut spears into 1" pieces.

Use 1/2 can of the asparagus liquid and fill with 1/2 cup of half and half.
Add liquid slowly to c of c soup, stirring to avoid lumps. When heated, add the asparagus pieces. Allow to heat and serve with oyster crackers.
You might add a pat of butter to the soup when you serve it.
soooooooooooooooooooooooooo, good!!!!!!!
 
Here's a great way to prepare fresh asparagus!

Trim 1/4" off the cut end of the fresh asaragus spears
Drizzle them with some olive oil
Sprinkle on some Montreal Steak Seasoning
place on medium-heat grill and cook till just tender


Please note, my hubby HATES asparagus (out of the can) but he LOVES this!!!
 
Strawberry Pretzel Salad

1 8ounce package pretzel sticks (crushed)

3 tablespoons sugar

3/4 cup margarine

1 8 ounce carton cream cheese

8 ounces Cool Whip

1 cup sugar

1 large package strawberry jello

1 1/2 cup hot water (to dissolve jello)

1 1/2 cup cold water (for jello)

1 can crushed pineapple (optional)
Melt butter and stir together with pretzels and 3 tablespoons sugar. Press mixture into baking dish. Bake at 400 degrees for 8 minutes. Let cool.

Cream together cream cheese, cool whip and 1 cup sugar and pour over pretzel mixture.

Mix the jello (and pineapple if desired), let partially gel and pour on top the other layers. Chill.
 
KFC COLESLAW



KFC COLE SLAW
8 cups very finely chopped cabbage (1 head) 1/4 c shredded carrot (1
medium carrot)
1/2 c granulated sugar
1/2 tsp salt
1/4 tsp pepper
1/4 c milk
1/2 c mayonnaise
1/4 c buttermilk
1 1/2 tablespoons white vinegar
2 1/2
tablespoons lemon juice
|
Be sure that the cabbage and carrots are chopped up into very fine
pieces (about the size of rice kernels). Combine the sugar, salt,
pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and
beat
until smooth. Add the cabbage and carrots. Mix well. --
 
Received this from an internet friend and WOW it sounds GOOD!


Grilled Pineapple


Servings: 6
Prep Time: 20 minutes
Cook Time: 12 minutes

1 ripe golden pineapple
1 stick unsalted butter, melted (more, if the pineapple is a huge one)
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon (optional: CB likes it; me, not)
Sprigs of fresh mint, for garnish

1 bag coconut (optional)
1 quart vanilla ice cream or frozen yogurt, for serving (optional)




Preheat grill to high.
Peel, slice, and core the pineapple. Place melted butter in shallow bowl. (If you are adding coconut, now is the time, after the butter has melted.) Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.
When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in butter, then in the sugar mixture, shaking off the excess between each dipping. Don’t shake off excess butter near the grill! Arrange the slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. Or serve in bowls over ice cream, if desired. The pineapple can be served hot or cold.


Variation 1: Use bananas and/or stone fruits like peaches, plums, or nectarines.

Variation 2: Just peel and slice the pineapple and put it on the grill for a few minutes…delicious all by itself!
 
I haven't tried this one yet.


Baked Chicken Salad
2 cups diced cooked white meat chicken

1 cup mayonnaise

1/2 cup diced celery

1/4 cup diced onion

2 teaspoon lemon juice

1 ounce almond slivers

salt and pepper to taste

1 cup shredded cheddar cheese

1 cup crushed potato chips

Mix chicken, mayo, celery, onion, almonds, lemon juice and salt and pepper in bowl.

In a 9X9 baking dish, spread mixture into bottom.

Sprinkle cheddar cheese over mixture.

Top with crushed potato chips.

Bake 20 to 30 minutes in a 350 degree oven, serve.
 
Breakfast egg casserole

12 eggs

1 cup plain yogurt

1 teaspoon seasoning salt

3/4 stick butter or margarine

2 cups shredded hashbrown potatoes

1/4 cup chopped onion

1 cup grated sharp cheddar cheese


Beat eggs, yogurt and salt together.

Melt butter and lightly saute onion. Add thawed potatoes, gently fold mixture.

Pour in egg mixture and gently fold mixture together again.

Pour into casserole dish, sprinkle cheese over casserole.

Bake at 350 degrees for about 25 minutes or until knife comes out clean
 
"Crab Rangoon"

8 oz. cream cheese - softened, low-fat okay
6 oz. canned crab meat - drained, minced
1/2 tsp. soy sauce
1/4 tsp. garlic powder
1 package won-ton wrappers
1 egg yolk - beaten

Combine cream cheese, crab meat, soy sauce, and garlic powder.
Refrigerate 30 minutes.
Place crab mixture, 1 tsp. at a time, onto each wonton wrapper.
Moisten edges of wrapper with egg yolk.
Pull the edges of the wrappers together.
Fry won tons in 350 degree oil, turning once, until brown.

NOTES : Dip this Oriental finger food in duck sauce or sweet and sour sauce for extra flavor.
 
Caribbean CHICKEN bREAST

"Caribbean Chicken Breasts" (D)

Ingredients:

1.) 2 tablespoons frozen orange juice concentrate
2.) 1 teaspoon grated orange peel
3.) 1 tablespoon olive oil
4.) 2 teaspoons lime juice
5.) 1 teaspoon ground ginger
6.) 2 teaspoons minced garlic
7.) 1/2 teaspoon oregano
8.) 1/2 teaspoon white pepper
9.) Salt and fresh ground pepper to taste
10.)4 (4 ounce) portions frozen boneless,
skinless chicken breasts

Preparation:

Combine all ingredients except the chicken in a large bowl.
Add chicken to marinade.
Refrigerate 5 hours or overnight.
Discard the marinade and grill or broil the chicken for 5-7
minutes per side, until juices run clear.
Yield: 4 Servings.

Nutritional Information Per Serving (3-4 ounces with sauce):
Calories: 148, Fat: 4 g, Cholesterol: 68 mg, Sodium: 60 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 25 g., Diabetic Exchanges: 4 Very Lean Meat.
Source: The Daily Diabetic Recipe Newsletter
 
Another Recipe for Diabetics



"Seared Sesame Tuna W/Orange Glaze" (D)

Ingredients:

1.) 2 tablespoons unbleached flour
2.) Salt and pepper to taste
3.) 2 tablespoons sesame seeds
4.) 4 (4 ounce) portions of fresh tuna steak, 1/2-inch thick
5.) 1 tablespoon canola oil

Garnish Ingredients:
1.) 2 tablespoons minced green onions

Glaze Ingredients:
1.) 1 teaspoon sesame oil
2.) 2 tablespoons lite soy sauce
3.) 1/3 cup fresh orange juice
4.) 2 teaspoons fresh lemon juice
5.) 2 tablespoons water
6.) Pinch chili powder
7.) 2 teaspoons cornstarch

Preparation:

On a large plate, combine the flour, salt, pepper, and sesame
seeds. Dredge each tuna steak in the flour-sesame mixture.
In a large skillet over medium-high heat, heat the oil.
When the oil is hot, add the tuna steaks and saute on
both sides for a total of 10 minutes (less if you want the tuna a
bit more pink in the center). Remove the tuna from the skillet
and keep warm.
Wipe the skillet clean and add the glaze ingredients. Bring to a
boil over high heat until the mixture thickens. Serve the glaze
with the cooked tuna. Garnish with minced green onions.
Yield: 4 main dish servings.

Nutritional Information Per Serving (About 4 ounces):
Calories: 257, Fat: 12 g, Cholesterol: 42 mg, Sodium: 347 mg,
Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 27 g., Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat.

Source: The Daily Diabetic Recipe Newsletter
 
I tryed that with salmon and it is delicious, thanks and keep them coming.
I have a good recipe for fried chitlins if you would like it . :lurk: :beerbang:
 
15 Time-Saving Kitchen Tips!
It's always nice to hear about an easier or
faster way to do something--especially if that
something is in the kitchen, where we spend
so much of our time!
Try these time-savers!
1. Mix up your pancake batter in your blender,
then pour right out of your container onto the
griddle. You'll have lump-free batter and lots
less to clean up.
2. Having a children's birthday party? The
day before, scoop ice cream into a muffin pan
lined with paper liners. Keep in the freezer till serving time.
3. For quick frosting on a cake or pan of
brownies, sprinkle a 12-oz. bag of chocolate
chips on top while cake is still warm. Let it sit for a few minutes, the
chips will be soft enough to spread. Try using mint chocolate
chips, too!
4. We've all made small pizzas using English
muffins, but have you tried using flour tortillas?
Just top with pizza sauce and your other
favorite things, and bake at 450 degrees for
10 minutes or so.
5. Your kitchen shears are the best tool for cutting
fresh green beans into pieces. You can even
cut more than one bean at a time.
6. Instead of making a white sauce for your
veggies tonight, mix equal parts of mayo and the
water the veggies cooked in. Add salt and pepper
to your taste.
7. When you have cooking odors you would like to
get rid of, boil a few cinnamon sticks in water for
a few minutes.
8. Another way to clean up pots and pans quickly--
boil a little vinegar and water in the pan. Then
stuck on food is easily cleaned out.
9. Another use for your electric knife: it slices
chilled cookie dough very neatly.
10. Don't fry your bacon, cook it in the oven! Just
lay the slices on a cookie sheet and bake at
350 degrees until crisp and done. Easy cleanup, too.
11. An easy, quick way to shred carrots for carrot
cake: place pieces of carrot in blender, add eggs the
recipe calls for and blend until of desired
consistency.
12. Want to have spaghetti for sauce but no time for
making sauce? Just blend a can of Italian diced
tomatoes and heat.
13. If you spill cooking oil on the floor or counter,
sprinkle flour over it; wait a few minutes for it to
absorb and wipe or sweep up.
14. An easy way to peel a tomato: rub all over with
the back of a knife. Then it peels easily.
15. Use a small funnel to easily and quickly separate
an egg. The white will go through, while the yolk
will stay in the funnel.
from~homemaking life
 
"Pineapple Beef Stir Fry"

1/2 cup soy sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 pound boneless beef sirloin steak, cut into 1/4-inch thin strips
1 tablespoon vegetable oil
2 celery ribs, thinly sliced
1 cup cubed sweet red pepper
1 cup sliced green onions
1 cup sliced fresh mushrooms
1 (20 oz.) can pineapple chunks
1 (8 oz.) can sliced water chestnuts, drained 2 to 3
tablespoons cornstarch
1/2 cup water
Hot cooked rice

In a bowl, combine the soy sauce, garlic and ginger. Add beef;
toss tocoat. Let stand for 15 minutes.
In a large skillet, stir fry beef mixture in oil for 2 minutes.
Add onions and mushrooms; cook 2 minutes longer.
Drain pineapple, reserving juice.
Stir pineapple and water chestnuts into skilllet.
In a bowl, combine cornstarch, water and reserved
pineapple juice until smooth.
Gradually stir into beef and vegetables.
Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
Serve over rice.
 
"Bacon Double Cheeseburger Meatloaf"

4 slices bacon
1 1/2 lbs. lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp cheddar cheese (about 4 oz.)
1 large sweet onion, such as Vidalia, chopped
2 tbsp. regular or low-fat mayonnaise
2 tbsp. India or other sweet pickle relish
2 tsp. dry mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 egg
1/4 cup ketchup

Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it.
In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup of cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155°F. Let the meat loaf stand in the baking dish for 10 minutes, then cut into squares to serve. Makes 6 servings.
Leftovers: Reheat slices in a microwave and serve on sesame buns with lettuce, tomato and ketchup.

OMG, this is SOOOOO GOOD!
 
"HAMBURGER STEAK WITH SWISS CHEESE, ONIONS AND MUSHROOMS"

1-1/2 pounds ground beef
1/3 cup finely chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme, plus 1/2 teaspoon
Salt and pepper to taste
2 tablespoons olive oil, plus 1 tablespoon
2 small onions, sliced thin
1 tablespoon butter
5 ounces white or cremini mushrooms, sliced
1 cup dry red wine
1/2 cup water
4 slices Swiss cheese

Preheat oven to 250° F. Combine the ground beef with the chopped onion, Worcestershire sauce, thyme, salt and pepper. Form into 4 oblong patties about 3/4-inch thick. Heat a large skillet over medium-high heat. Add the 2 tablespoons of oil and heat. Cook the hamburger patties until brown, about 5 minutes per side for medium-rare. Remove from pan and place in warm oven. (The meat will continue to cook slightly in the oven.)
Reduce heat to medium-low. If needed, add the remaining 1 tablespoon of oil to the pan same pan. Add the sliced onions, salt, pepper and just enough water to scrape up all of the browned bits on the bottom of the pan. Cover and cook until onions are soft, about 15 minutes. Remove the lid and increase heat to medium-high. Add the butter, mushrooms, salt, pepper and the 1/2 teaspoon thyme. Sauté until the mushrooms are lightly browned, about 5 minutes. Add the wine and 1/2 cup water. Stir well. Return the hamburger steaks to the pan. Top each with a slice of cheese. Cook until the cheese is melted, about 4 minutes. Place the meat on individual serving plates; top each with some of the onions, mushrooms and sauce.
 
Delicious for the Holidays!
Sour Cream Pumpkin Bread

1 loaf

1/2 cup butter (or margarine)

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree

1/2 cup sour cream or plain yogurt

1 teaspoon cinnamon

1/2 teaspoon nutmeg



Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.

Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.

Variation:.

Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.

You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!
 
Taco Wreath

1 pound ground chuck
taco seasoning
lettuce
tomato
cheese
sour cream
2 packages cresent roll dough
Cook meat with seasoning accoring to package.
Flatten cresent dough in large doughnut shape.
Place meat mixture on top.
Flatten remaining cresent dough in doughnut shape and place on top.
Press down and seal the edges.
Bake at 350 degrees until golden brown.
Serve with shredded lettuce, chopped tomato, cheese and sour cream in center.



Apple and Cornbread Stuffed Pork Chops
2 thick cut pork chops
1 granny smith apple, peeled and sliced
1 lb prepared cornbread
2 tbls butter
Salt and pepper

Make a cut on pork chop almost slicing chop in half, lengthwise. In a sauce pan combine butter, crumbled cornbread, and apples over low heat, mix until well incorporated. Stuff pork chops with apple and cornbread mixture. Place chops in a roasting pan, cover and place in a 350-degree oven and roast until chops reach an internal temperature of 165 degrees, approx. 35 minutes.
 
Baked Potato Soup

Ingredients:

12 slices bacon
2/3 cup margarine or butter
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1-1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp. salt
1/2 to 1 tsp. black pepper


Directions:
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted



Crustless Sugar-Free Pumpkin Pie
Ingredients:

1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated skim milk
3/4 cup egg substitute
3 tsp. pumpkin pie spice
2/3 cup splenda
1 tsp. vanilla
1/2 tsp. salt


Directions:
Combine all ingredients in medium bowl and beat until smooth. Pour into a 9" pie pan, sprayed with vegetable oil. Bake at 400 degrees for 15 minutes then reduce to 325 degrees for 45 minutes.

Weight Watchers note: Cut pie into 8 pieces, each piece = 1 point
 
Holiday Deserts

Italian Cream Cake
1 cup butter, or margarine
2 cups sugar
5 eggs (separated)
2 cups flour, sifted 2 times
1 tsp. Soda
1 cup buttermilk
1 tsp. Vanilla extract
1 tsp. Coconut flavor
3-1/2 oz. Can coconut
1 cup chopped nuts (walnuts or pecans may be used)

Separate eggs and beat whites until stiff. Set aside. Cream margarine, and
Add sugar. Add egg yolks one at a time, beating well after each addition.
Dissolve soda in buttermilk, add alternately with flour, add coconut, nuts and
Extracts. Pour batter into 3 (9”) cake pans. Bake at 350 for 25 minutes.

CREAM CHEESE FROSTING:
1 stick margarine
8 oz. Cream cheese
1 lb. Powdered sugar
1 tsp. Almond extract

Combine ingredients and beat well. Spread between layers and on top of
Cooled cake.

Cooks Notes: You can bake the cake in a 9x13 pan, but increase the the oven
Temp to 375
And bake for 45 minutes. You can omit the coconut flavoring, if desired.
In the frosting, you can use vanilla instead of almond extract, if desired.



Strawberry Pie
1 quart strawberries, sliced
1 pkg. Sugar-free cook-and-serve vanilla pudding
1 pkg. Sugar-free strawberry or raspberry jello
2 cups water
Cool Whip
Baked pie crust

Slice berries into baked pie crust. In small pan mix pudding mix, jello,
Water and boil until thick and clear. Cool; pour over berries. Serve with
Cool Whip.

Blond Brownies
1/2 cup shortening
2 cups brown sugar
2 eggs
1 tsp. Vanilla
1-1/2 cups flour
2 tsp. Baking powder
1 tsp. Salt
3/4 cup chopped nuts
6 oz. Pkg. Chocolate chips

Melt shortening in saucepan over low heat. Remove from heat. Add sugar,
Eggs and vanilla. Add dry ingredients and nuts. Spread in well greased 9x13
Pan. Sprinkle chocolate chips over the mixture. Bake at 350 for 30 minutes.

Basic Drop Cookies
1-14/ cups flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1/4 cup butter or margarine
1/4 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp. Vanilla

Combine flour, baking soda, and salt. Beat butter and shortening for 30
Seconds. Add sugars and beat until fluffy. Add egg and vanilla, beating well.
Beat in dry ingredients. Drop by teaspoons onto greased cookie sheet. Bake
At 375 for 8-10 minutes. Cool on a wire rack.

Variation: Add 1/2 cup lemon yogurt and 1/2 cup chopped toasted almonds.
When cookies are cool, frost with a mixture of 2 cups powdered sugar and 1/4
Cup lemon yogurt.
 
"Buttermilk Fried Chicken"

1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, canola oil, or peanut oil

Soak chicken overnight (at least 8 hours and up to two days)
in buttermilk with onions, herbs, paprika, and cayenne pepper.
Drain in colander, leaving some herbs on chicken.
In a large paper or plastic (sturdy) bag, mix flour with
seasonings.
Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet
until a pinch of flour starts to sizzle when dropped in the hot
oil.
Place chicken pieces in bag with flour and shake until
thoroughly coated.
Add chicken to hot pan and fry on 1 side for 12-15 minutes,
until golden brown, and then use tongs to turn the pieces
over and fry for another 10-12 minutes, again until golden
brown.
Be careful to keep the oil hot enough to fry the chicken,
but not so high as it burns the chicken.
Use tongs to remove chicken from pan.
Place on a rack over a cookie sheet or broiling pan for the
excess oil to drain.
Add more salt and pepper to taste.
 
Chocolate Lovers!

This is a great recipe that the young and old will enjoy--especially for us chocolate lovers. If you use the prepared crusts it will make 2 pies(I made this and would double the cream cheese--nothing else).






Double Layer Chocolate Pie"

4 Oz. Philadelphia cream cheese, softened
1 T milk
1 T sugar
1 tub (8oz) Cool Whip, thawed
1 (6 oz or 9") prepared chocolate flavour crumb crust
2 cups cold milk
2 pkgs (4 serving size) jell-o chocolate flavour instant pudding
Cool Whip whipped topping (optional)

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in 1-1/2 cups of the whipped topping.
Spread on bottom of crust. Pour milk into bowl.
Add pudding mixes. Beat with a wire whisk until well mixed.
Immediately stir in remaining whipped topping.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with additional whipped topping, if desired.
Personally, I like to use REAL, HOMEMADE WHIPPED CREAM, but be careful.
 
Someone sent me this recipe but I haven't tried it yet.


Pumpkin Cheesecake Pie

INGREDIENTS:
Store bought frozen crust (in a tin) - regular crust (not graham cracker crust)
Cream Cheese Layer
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
Pumpkin Layer
1 can (15 ounces) pumpkin puree
1/3 cup evaporated milk
1/2 cup granulated sugar
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
dash ground nutmeg
dash salt

PREPARATION:
Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer.
Blend in egg. Pour cream cheese mixture over crust.
Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture. Bake at 325 for about 1 hour and 15 minutes or until set.
Chill. Serve with whipped topping or whipped cream.
 
Chocolate Candy
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 cup crunchy peanut butter
1 teaspoon vanilla
2 cups quick rolled oats
1 cup coconut (you can't taste..adds consistency)

Lightly grease 13x9 inch pan. In large saucepan, combine sugar, cocoa, milk and butter.
Bring to a boil over medium heat, stirring constantly, remove from heat as SOON as it comes to a boil..
Add peanut butter and vanilla; mix well. Stir in oats and coconut.
Pour into prepared pan. Cover and refrigerate.
Cut into bars. Store in refrigerator. Makes 36 bars.

Nut Clusters (using pudding mix)
1 Small Box Jell-o Chocolate Pudding Mix (not instant)
1 Cup Granulated Sugar
1/2 Cup Evaporated Milk
1 Tbs Butter
1 Cup Roasted Peanuts **
1/2 tsp Vanilla

Combine pudding mix, sugar, milk, and butter in a sauce pan over a medium heat; bring to a full rolling boil.
Boil for 3 minutes then remove from heat.
Add peanu ts and vanilla and beat until cool enough to
hold shape, 10 - 15 minutes.

Drop by spoonfuls onto waxed paper. Allow to sit while it hardens.
1 cup chopped pecans or toasted almonds works well, too.

Babe Ruth Balls
2 sticks butter (soft)
1 1/2c. graham cracker crumbs
1 c. chopped pecans
1 box confectioners sugar
1 c. crunchy peanut butter
1 c. coconut
1 t. vanilla

Chocolate Glaze:
1(6oz) pkg. semi-sweet chocolate chips
1/2 block paraffin

Mix ingredients and chill for a few minutes. Shape into walnut size balls. Place on wax paper; dip in glaze.
To make glaze: Melt chips and paraffin in double boiler; dip balls in glaze and return to wax paper.

Basic Divinity
3 cups sugar
1/2 cup light Corn Syrup
1/2 cup water
2 large egg whites at room temperature
1 teaspoon vanilla Extract

Be sure to make divinity on a dry day; candy will not harden on a humid day. In a 2-quart saucepan over medium high heat, heat sugar, syrup and water to boiling, stirring until sugar is dissolved. Set candy thermometer in place and continue cooking, not stirring, until the temp reaches 248°. Meanwhile, in a medium bowl with electric mixer at high speed, beat egg whites until stiff. Beating at medium speed, slowly pour half of the syrup into whites. Continue beating while heating remaining syrup to 272 degrees F. While turning bowl and continuing beating,
slowly pour remaining hot syrup into mixture (mixture will be stiff).
Avoid scraping sides of saucepan. Add vanilla; beat until mixture holds stiff, glossy peaks. Quickly drop by heaping teaspoonfuls onto waxed paper. Cool completely; store in airtight container

BUCKEYES
1 1/2 cups chunky peanut butter
2 1/2 cups powdered sugar
1/2 cup (one stick) butter
1 tsp. vanilla
Melted semi-sweet chocolate chips for dipping

1. Mix peanut butter, powdered sugar, butter and vanilla in large
mixing bowl until cru mbly and all ingredients combined.
2. Shape into 1/2 inch balls. Dip balls into melted chocolate, leaving
top of the ball uncovered to resemble a buckeye.
3. Place balls on wax paper lined baking pan and refrigerate until set.
Makes about 4 dozen .

Chinese Noodle Candy
1 (6-ounce) package chocolate chips
1 (6-ounce) package butterscotch chips
1 (3-ounce) can chow mein noodles
1 cup broken nuts

Melt chocolate and butterscotch chips over hot water, stirring until smooth. Fold in chow mein noodles and nuts. Let mixture cool about ½ hour, and then drop clusters onto waxed paper; let set. Servings: Makes 2 dozen.

Chocolate Covered Peanut Butter Balls
1 cup butter or margarine
1/2 cup creamy peanut butter
1 (16-ounce) package powdered sugar, sifted
1 cup chopped unsalted peanuts
1 teaspoon vanilla extract
6 (2-ounce) squares chocolate candy coating, melted

Combine butter and peanut butter in a microwave-safe bowl.
Microwave at HIGH for 1 to 2 minutes or until ingredients are
melted; stir well. Stir in sugar, peanuts, and vanilla until blended.
Shape mixture into 1-inch balls. Dip each ball in candy coating;
place on wax paper to dry. Store in airtight containers.
Yield: about 6 dozen.
Insert these favorites in miniature muffin pan liners, and fill up
a box for friends, neighbors, or teachers.

CRACKER CANDY
40 Saltines
2 Sticks Butter
1 Cup Packed Brown Sugar
2 Cups Chocolate Chips, (12 ounces)
1 Cup Chopped Pecans

Preheat the oven to 400° F. Place the crackers side by side in a foil-lined jelly-roll pan. Combine the butter and brown sugar in a saucepan. Bring to a boil, stirring constantly. Cook for 3 minutes. Pour the mixture over the crackers. Bake 5 minutes.
Sprinkle the chocolate chips over the baked crackers. Let stand 5 minutes; spread the melted chocolate over the top. Sprinkle with nuts if desired. Chill in the refrigerator until f irm. Invert onto a flat surface; remove the foil. Break into pieces. Store, covered, in an airtight container in the refrigerator. Makes 24 candies

Easy Turtle Candy
12 ounces semisweet chocolate chips
1 1/2 cups pecan halves
28 caramels, unwrapped
2 tablespoons whipping cream

Microwave half the chips in a glass bowl at high for 1 1/2
minutes, stirring after 1 minute. Stir until smooth; cool until
slightly thickened. It's important not to overcook at this point.
As you stir it will melt further. Drop the melted chocolate by
tablespoonfuls onto a wax paper-lined baking sheet, shaping
it into 16 (1 1/2 inch) circles. Reserve remaining chocolate.
Arrange 4 pecans over each circle; chill until firm. Place the
caramels and cream in a glass bowl; microwave this on high
for 2 minutes or until caramels melt; stir after 1 minute. Allow
this to stand 4 minutes or until slightly thickened. Spoon the
caramel mixture evenly over pecans . Melt the remaining
chocolate in the microwave on high for 1 minute, stirring it
after 30 seconds; quickly spread over caramel mixture. Chill
until firm. Makes 16 candies at this size, or you can make
them smaller as well.

Holiday Candy
2 pounds spanish peanuts
1 package White Almond Bark
1 12 ounce package milk chocolate chips

Put all ingredients into crockpot. Cook on low 2 hours, stir
occasionally. Drop by spoonful onto wax paper and let cool.
Can melt this in a bowl over boiling water...or in microwave... Can use white or chocolate almond bark and dip small pretzels into mixture and drop onto waxed paper...one other thing I do with this mixture is...omit the nuts.. take two ritz crackers and place peanut butter on one cracker...cover with the other and then dip into mixture and let each one set up on waxed paper...


I put some of each in a Holiday bag or box for family, friends and neighbors. I used to give my homemade, ca nned Spaghetti sauce, bread, relishes, etc.........in a "variety pack"!
 
Sounds NUMMY to me!!!!

"LOBSTER STUFFED TENDERLOIN OF BEEF"

3-4 lb. whole beef tenderloin
2 (4 oz.) lobster tails
1 tbsp. melted butter
1 1/2 tsp. lemon juice
6 slices bacon, partially cooked
1/2 c. sliced green onions
1/2 c. butter
1/2 c. dry white wine
1/8 tsp. garlic salt

Cut tenderloin lengthwise to within 1/2" of bottom.
Place lobster tails in boiling salted water to cover; simmer 5 minutes.
Remove lobster from shells and cut in half.
Place pieces end to end in beef cut.
Combine melted butter and lemon juice; drizzle on lobster.
Close beef edges together and tie with string.
Place on rack in roasting pan.
Bake at 425 degrees for 30 minutes.
Place bacon on top of beef and roast 5 to 10 minutes.
Saute onion in butter in saucepan.
Add wine and garlic; heat thoroughly.
Spoon wine sauce over roast.
Roast may be stuffed in advance; chill until ready to roast.
 
Holiday Stuff



1. "Spinach Dip" (D)

Ingredients:
1.) 8 ounces fresh spinach
2.) 8 ounces tofu (bean curd), cut in chunks
3.) 3 tablespoons fresh lime juice
4.) 2 garlic cloves, minced
5.) 1 teaspoon dried leaf oregano, crushed
6.) Dash nutmeg
7.) Pepper to taste

Preparation:
Wash spinach leaves and spin or pat dry. Trim off tough stems.
In a blender or a food processor fitted with the metal blade, place spinach and remaining ingredients and process until blended. Refrigerate to blend flavors. Yield: Makes about 2 cups.
Nutritional Information Per Serving (2 tablespoons):
Calories: 23, Fat: 2 g, Cholesterol: 0 mg,
Carbohydrate: 1 g, Protein: 2 g, Sodium: 12 mg
Diabetic Exchanges: Free.
Source: The Daily Diabetic Recipe Newsletter



2. "Bacon Chestnuts"

1 pound thick cut bacon
1 (8 ounce) can water chestnuts

Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place.
Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm.


3. "Cheese Ball"

1 lb grated sharp cheddar cheese
2 bunches green onions
1 cup pecans, crushed
enough mayonnaise to make the cheese stick together
strawberry preserves

Grate cheese in food processor.
Pour cheese into a bowl.
Mix in enough mayonnaise to make the cheese stick together. Form cheese into a flat ball.
Coat the ball with strawberry preserves.
Refrigerate until served.


4. "CHRISTMAS SALAD"

1 12 oz container of cool whip
1 large box jello (strawberry or lime)
1 12 oz container of cottage cheese
1 8 oz sour cream
1 16 oz can crushed pineapple in juices (drain)

Stir in cool whip and jello until jello is dissolved.
Stir in rest of ingredients and chill until firm.
(Optional) You can also add pecans chopped & strawberries sliced about 1 cup, sprinkle on top.


5. "PUMPKIN NUT BREAD"

2 cups of flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
2 teaspoons baking powder
1 cup canned pumpkin
1/2 cup milk
2 eggs
1/4 cup softened oleo
1 cup chopped pecans

Sift together: flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
Combine pumpkin, sugar, milk and eggs in large bowl. Mix well. Add dry ingredients and the oleo stir until well blended.
Stir in the nuts. Spread into well greased loaf pan.
Bake at 350 degrees for 45 to 50 minutes.


6. "HOLIDAY HAM BALLS"

3 cups buttermilk baking mix
10 1/2 cups smoked ham
1/2 cup Parmesan cheese
4 cups sharp cheddar cheese
2 teaspoons spicy brown mustard
2 teaspoons parsley flakes
2/3 teaspoon milk

Heat oven to 350 farenheit.
Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch.
Mix the bisquick, finely chopped, fully cooked ham, and the remaining ingredients thoroughly.
Shape mixture into 1 inch balls.
Place them about 2 inches apart in pan.
Bake 20 to 25 minutes or until the colour becomes brown. Immediately remove from pan. Serve warm.


7. "Shrimp Christmas Tree"

3 lb fresh or frozen shrimp
1/2 c salt
2 qt -water
4 lg bunches curly endive
2 1/2 foot high styrofoam cone
1 - 12 x 12 x 1-inch styrofoam square
1 sm box round toothpicks
****tail sauce

Thaw frozen shrimp.
Place shrimp in boiling salted water.
Cover; simmer for about 15 minutes or until shrimp are pink and tender.
Drain.
Peel shrimp, leaving last section of shell.
Remove sand veins; wash. Chill.
Separate and wash endive. Chill.
Place cone in center of styrofoam square.
Cover base and cone with overlapping leaves of endive.
Fasten endive to styrofoam with toothpick halves.
Start at the outside edge of base and work up.
Cover fully with greens to resemble christmas tree.
Attach shrimp to tree with toothpicks.
Provide ****tail sauce for dunking.


8. "Candy Cane Dessert"

1 Graham Cracker Crust
1 8-oz Container Frozen Whipped Topping (thawed)
½ Small Bag Miniature Marshmallows
4 Large Candy Canes (crushed)

Combine whipped topping, marshmallows and ¾ of the crushed candy.
Spoon on crust.
Spread remaining crushed candy cane over mixture.
Chill thoroughly.
Makes about 8 servings.


9. "Caramel Filled Chocolate Cookies"

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

Beat butter until creamy.
Gradually beat in white sugar and brown sugar.
Beat in eggs and vanilla.
Combine flour, baking soda, and cocoa.
Gradually add to butter mixture, beating well.
Stir in 1/2 cup walnuts.
Cover and chill at least 2 hours.
Preheat oven to 375 degrees F.
Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts.
Work with one part at a time, leaving the remainder in the refrigerator until needed.
Divide each part into 12 pieces.
Quickly press each piece of dough around a chocolate covered caramel.
Roll into a ball.
Dip the tops into the sugar mixture.
Place sugar side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven.
Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
 
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