I have been put on a strick diet

I went to the doctor, the other day and she has put me on a strict diet. I have type 2 diabetes, I have lost 70 pds this past year, I got a little slack during the holidays. I have asthma, high blood pressure and diabetes since my weight loss, I can breathe a lot better, my blood pressue is better, and I feel much better. My sugars have been up, because I have indulged a little. I am going to really push my self harder to lose more weigh this year. I was almost 330 pds when I was diagnosed with diabetes, now I weigh 260. My AC1 is 58%, which is excellent for a diabetic, this last month, I have been lazy and haven't excercised much this month, but new year, new me. I will begin to post healthy recipes for you to try.

My freshman survived first qaurter

Well, they survived the first quarter of school. Kimberly my nurse to be almost made the honor role, like me, she is a little weak in math. She made an A in English,  a B in microcomputers and a C in Math. MJ my x-ray tech made a C in Math, C in Microcomputers, B in Interpersonal relations class. My little slacker. I am so proud of them, and I am glad they made respectable grades and now we can enjoy the holidays.

Cream Cheese Sugar Cookies

My daughter made these last christmas, and they were so good, she is going to make some this weekend, My hubby aka cookie monster loves them.

Cream Cheese Sugar Cookies

Prep Time:

1 Hour Start to Finish: 1 Hour

Servings:

6 dozen cookies

1 cup sugar

1 cup butter, softened

1 package (3 oz) cream cheese, softened

. teaspoon salt

. teaspoon almond extract

. teaspoon vanilla

1 egg yolk

2 cups all-purpose flour

Colored sugar or sprinkles, if desired

1.

sugar with electric mixer on medium speed until light and

fluffy. Beat in flour until well combined.

In large bowl, beat all ingredients except flour and colored

2.

refrigerate 1 hour for easier handling.

Shape dough into 3 disks. Wrap dough in plastic wrap;

3.

roll out 1 disk of dough at a time to

remaining dough refrigerated). Cut dough with lightly floured

2.-inch round or desired shape cookie cutters; place 1 inch

apart on ungreased cookie sheets. Decorate with colored

sugar or sprinkles.

Heat oven to 375°F. On floured surface with rolling pin,1⁄8-inch thickness (keep

4.

remove from cookie sheets.

Bake 6 to 10 minutes or until light golden brown. Immediately

Nutrition information per serving:

1 Undecorated Cookie:

(Saturated Fat 2g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 6g

(Dietary Fiber 0g; Sugars 3g); Protein 1g

Calories 55 (Calories from Fat 25); Total Fat 3gLook

buttermilk pumpkin cake with maple buttermilk glaze

I made this cake this afternoon and  it was so good, I can't begin to tell y'all how good it is. Bake this cake

For cake

 (3/4 cup) butter flavored crisco
 2 1/4 cups all-purpose flour plus additional for dusting pan
 2 teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon cinnamon
 3/4 teaspoon ground nutmeg

  1/2 teaspoon salt

 1 1/4 cups canned pumpkin pie filling
 3/4 cup well-shaken buttermilk
1 teaspoon vanilla
 1 1/4 cups granulated sugar
 3 large eggs

cream the butter and sugar until a pale yellow color about 3 to 5 minutes, add eggs one at a time about a minute apart. Mix all the dry ingredients flour, spices, baking powder and baking soda, salt. Mix buttermilk and pumpkin pie filling whisking it together. alternate the mixing the flour mixture and buttermilk mixture until mixed well. pour into a well greased and floured bundt pan and place in oven at 350 for about 50 minutes.

Maple buttermilk glaze

1 cup of confectionery sugar

3 tbsp of buttermilk

2 tbsp of maple syrup

mix all the ingredients, and drizzle over the cake

Chocolate Crinkles

Here is a diabetic friendly cookie for christmas, I use splenda blend instead of sugar, and it is a pretty good cookie.

 

 

 

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup splenda blend
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions

1.     In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2.     Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

3.     Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Chocolate Covered Brownie Bites

If you are like me, you make some homemade candy and sweets for the family,  I found this on the eagle-brand site,  http://www.eaglebrand.com/recipes/details/?RecipeId=4025&categoryIndex=5 Boy! were they good. I can't eat them but the hubby and kids loved them, and they were easy to make, my kinda of a recipe.

Ingredients

• 1 (19.5 oz.) package Pillsbury® Classic Brownie Regular
• 8 ounces semi-sweet baking chocolate
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 teaspoon vanilla extract
• 1 teaspoon butter
• Heavy cream
• TOPPINGS
• Chopped nuts, decorative frosting, candy sprinkles, white chocolate, confectioners' glitter

Instructions

• HEAT oven to 350°F. Prepare and bake brownie mix according to package directions. While warm, cut cooked brownie into pieces; roll into balls. Let cool.
• MELT chocolate with sweetened condensed milk in heavy saucepan or double boiler over low heat. Add vanilla and butter; mix well.
• DIP each brownie ball using fork or spoon into warm chocolate; let excess drip off. Place on wax paper-lined cookie sheet. For best results keep chocolate warm or thin with cream as necessary.
• DECORATE tops of brownie balls with desired toppings. Let stand until set.

Spiced Pumpkin Cheesecake

Sometimes dessert is hard if you are a diabetic, here is a safe holiday friendly dessert from the Kraft website
http://www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-121464.aspx

30 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/4 cup  finely chopped PLANTERS Pecans

1/4 cup soft margarine, melted

4 pkg.  (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

1/2 cup sugar

1/2 cup  SPLENDA® No Calorie Sweetener, Granulated

1 can (15 oz.) pumpkin

1 Tbsp.  pumpkin pie spice

2 tsp. vanilla

4   eggs

Make It

HEAT oven to 300°F.
MIX crumbs, nuts and margarine; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, sugar and SPLENDA® Granulated Sweetener in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
BAKE 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

SPLENDA is a trademark of McNeil Nutritionals, LLC.

Kraft Kitchens Tips

How to Use Fresh Pumpkin

Substitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the cream cheese, sugar and SPLENDA® Granulated, and adding 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.

How to Test Cheesecake Doneness

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Calories  210 Total fat  7 g Saturated fat  1.5 g Cholesterol  60 mg Sodium  520 mgCarbohydrate  26 g Dietary fiber  1 g Sugars  15 g Protein  12 g Vitamin A  110 %DV Vitamin C  2 %DV Calcium  30 %DV

Iron  10 %DV

Carb Choices: 2

Diet Exchange

1-1/2 Starch + 1 Meat (L) + 1 Fat

Chicken Fiesta Dip

Sometimes being a diabetic during  the holidays are hard, I have lost 3 pds since thanksgiving, because of my disease, I am forced to eat right. It really isn't that bad either, because you can my some delicous food. I got this off the kraft website http://www.kraftrecipes.com/recipes/chicken-fiesta-dip-107283.aspx they offer a lot of tasty recipes for people like me who are diabetic. Since I was diagnosed with this disease, I have lost a total of 80 pds which is super, I have totally changed my eating habits, and discovered it doesn't have to be fattening to be good, enjoy this holiday recipe

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1 cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1-1/2 cups  chopped cooked chicken

1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

4   green onions, sliced

1 small tomato, chopped

1/4 cup  sliced black olives

WHEAT THINS Big Snack Crackers

Make It

HEAT oven to 350°F.
MIX first 3 ingredients in medium bowl. Stir in chicken, 1/2 cup shredded cheese and onions.
SPOON into 9-inch pie plate.
BAKE 25 min. or until heated through. Top with remaining shredded cheese, tomatoes and olives. Serve with crackers.

Calories  170 Total fat  7 g Saturated fat  2 g Cholesterol  15 mg Sodium  430 mg Carbohydrate  22 g dietary fiber  1 g Sugars  4 g Protein  5 g Vitamin A  6 %DV Vitamin C  0 %DV Calcium  10 %DV

Carb Choices: 1-1/2

Diet Exchange

1-1/2 Starch + 1 Fat

Spinach Waldorf Salad with Cinnamon-Apple Dressing

I so love spinach, my mom never had to trick me into eating it, and  Popeye was my favorite cartoon character, I guess, I was a weird kid.

½ cup mayonnaise

2 tablespoons frozen apple juice concentrate,

thawed

¼ teaspoon ground cinnamon

2 large red eating apples, cubed (about 4

cups)

½ cup seedless red grapes, halved

½ cup chopped celery (1 medium stalk)

½ cup chopped walnuts

4 cups torn fresh spinach leaves .
In large bowl, mix mayonnaise, juice concentrate and cinnamon until well blended. Stir in apples, grapes, celery and walnuts to coat. Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach; toss to mix and coat.

 

.

chocolate chip cookie ( a holiday staple)

my little sweetie (my daughter Kimberly) made some chocolate chip cookies for my hubby and her bro. Both were so happy, I didn't hear a peep out of them for a while, because they were indulging in their cookie feast.

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

3/4 teaspoon baking soda

1 (6 oz.) package semi-sweet chocolate chips (1 cup)

1 cup coarsely chopped pecans (optional

HEAT oven to 375ºF..COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely. TIP * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips..

Drinking Custard

Here is a traditional southern recipe that a lot of southern's make instead of eggnog, it is also called boiled custard, it is rich and oh so good. If you love eggnog, you will love this. Merry Christmas Y'all

3 cups whole milk
1 cup heavy cream
1 whole vanilla bean, or 2 teaspoons vanilla extract
8 large egg yolks
¾ cup sugar
Prepare the bottom of a double boiler with simmering water. Put the milk, cream, and if using, the vanilla bean in the top of a double boiler and bring it to a simmer over direct medium heat. Transfer it to the bottom half with its simmering water.
In a heatproof bowl, beat together the sugar and egg yolks until it is light and smooth and ribbons off the spoon. Slowly beat in a cup of the hot liquid to temper the eggs, then slowly beat the eggs into the hot milk and cream.
Cook, stirring constantly until the custard is thick enough to coat the back of a spoon, about 5 minutes. Take the top pot from the heat and continue stirring until it has cooled slightly, about 4 minutes more. Remove the vanilla bean, if used. Stir in the extract, if using, and if serving cold, stir until it is cooled, then let it cool completely and refrigerate until well-chilled.

Viennese Crescent Holiday Cookies

Here is a nice little cookie that is good for the holidays

2 cups all-purpose flour

1 cup butter

1 cup hazelnuts, ground

1/2 cup sifted confectioners' sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups sifted confectioners' sugar

1 vanilla bean


Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour. Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar. Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape. Bake 10 to 12 minutes in the preheated oven, or until set but not brown. Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

Amount Per Serving  Calories: 95 | Total Fat: 5.3g | Cholesterol: 10mg

I made this for my cousin debbie

Cranberry Walnut Oatmeal Cookies

I found this on the crisco website http://www.crisco.com/Default.aspx It is a good cookie for Christmas.



INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 3/4 cup Crisco® Butter Shortening
• OR 3/4 Crisco® Butter Shortening Sticks
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 3/4 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup chopped walnuts

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
2. 2.
   BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
3. 3.
   BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

just got the tree up

I just finished decorating the tree and still have a lot to do, I hope y'all are doing better than I. Thought I'd share. My hubby calls me a christmas freak and I call him the grinch, he, he, he. Merry Christmas Y'all



White Chocolate Macadamia Cranberry Dreams

Bake this cookie it is so good and christmasy too. I have started my cookie baking, my kids and hubby are so happy right now. I made this for the tree trimming at the chruch everyone loved them  Merry Chritmas Y'all

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup white sugar
• 1 cup packed light brown sugar
• 1 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup vanilla baking chips
• 1 cup chopped macadamia nuts
• 1 cup dried cranberries

Directions

1. In a medium bowl set aside flour, baking soda and salt.
2. Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.
3. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
4. Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.
5. Variations: To make chocolate cookies - omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies - Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough - thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy

Nutritional Information

Amount Per Serving  Calories: 202 | Total Fat: 10.2g | Cholesterol: 25mg

My dad's favorite gingerbread cake

I remember as a kid, we would go up home to narrows virginia at christmas, to vist my daddy's people. My Great Aunt Elgie would alway make my dad a gingerbread cake. My dad is no longer with us, but I still make  my  Great Aunt's gingerbread cake in remembrance of daddy, and my hubby loves it too.

1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan or bundt pan.
2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool  on a cake rack  before serving.

Peppermint Cookies

I found this on the crisco website  and Man! they are good. this outta get you into the cristmas spirit too.  Here is the website I found it on if you want to check it out.

http://www.crisco.com/Recipes/Details.aspx?recipeID=1931

• 3/4 stick Crisco® Butter Shortening Sticks
• OR 3/4 cup Crisco® Butter Shortening
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 3/4 cup crushed peppermint candy canes or peppermint hard candies, divided

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 350ºF.
2. 2.
   BEAT shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
3. 3.
   BAKE 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.
4. TIP
   To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.

maple chipotle wings

this is my recipe, I make it during the holidays and the hubby and kids love it.

chicken wings ( I use the drumettes)
1 stick of butter
1 cup of ketchup ( I use Hunts)
1 chipotle pepper ( I buy the canned ones in adobe sauce)
1/2 cup of maple sryup
1 tbsp of vinegar


first I bake the chicken drummettes.  I melt the butter in the saucepan, then chop the chipotle pepper up and to butter, add ketchup  and maple sryup plus a the vinegar. I generally cook the sauce until it thickens. I then toss in a large bowl with the cook drummettes until the wings are coated with the sauce

Mini Pumpkin Pecan Orange Soaked Cakes

Here is a recipe I found on the http://www.verybestbaking.com/

 and it was really good. I also plan on making some for holiday gifts too. I love homemade baked items during the holidays, from friends and family. I also love to bake and give them to friends and family myself. Merry christmas Y'all

Mini Pumpkin Pecan Orange Soaked Cakes

Ingredients

• 1/2 cup chopped pecans
• 1 pkg. (18.25 oz.) spice cake mix
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 cup vegetable oil
• 4 large eggs

Directions

PREHEAT oven to 350º F. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom.

COMBINE cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low speed for 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon about 1/2 cup into each mold.

BAKE for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven. With back of spoon, carefully pat down dome of each cake to flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s). Poke holes in cakes with wooden pick. Spoon a tablespoon of Orange Syrup over each cake. Allow syrup to soak in. Cool completely before serving or wrapping for gifts.

FOR ORANGE SYRUP:
PLACE 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons water and 2 teaspoons grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in 2 tablespoons orange juice.

Sugar Free Christmas Cookies

I am a diabetic, so in order for me to partake of christmas cookies, I have to eat low sugar and low-fat cookies, here is a recipe I found on diabetic gourmet, here is the website if you are looking for diabetic friendly recipes. http://diabeticgourmet.com/recipes/Desserts/Cookies/

• 1/2 cup butter flavored crisco
• 3 tablespoons splenda sugar blend
• 1 egg
• Several drops of food coloring (optional)
• 2 1/2 cups cake flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup skim milk
• 2 tablespoons water
• 1 teaspoon vanilla extract

1. Cream shortening. Add sweetener, egg, and food coloring (if desired); beat well.
2. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.
3. Chill dough 2 to 4 hours.
4. Preheat oven to 325 degrees F.
5. Roll out 1/8 inch thick and cut the cookies into desired shapes. Bake for 8 to 10 minutes.
6. Cool. Store in air tight container.

Mama’s Divinity

As a southerner you have to make divinity for Christmas, it is pretty traditional in my family here is the recipe that, I use during the holidays. Merry Christmas Y'all

Mama’s Divinity

Ingredients:

2 cup chopped pecans
1 teaspoon pure vanilla
3 egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions:

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Merry Chocolate Chip Cookies

Merry Chocolate Chip Cookies

1 1/4 cups butter or margarine, slightly softened

1/4 cup shortening

 1 1/4 cups granulated sugar

 1 1/4 cups packed brown sugar

1 tablespoon vanilla

2 eggs

 4 1/4 cups Gold Medal® all-purpose flour

 2 teaspoons baking soda 1/2 teaspoon salt

1 bag (12 oz) semisweet chocolate chips (2 cups)

 1 bag (14 oz) candy-coated chocolate (Like M&M)

Heat oven to 375°F. In large bowl, beat butter, shortening, sugars, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and chocolate candies. On ungreased cookie sheet, drop dough by level teaspoonfuls or #70 cookie/ice cream scoop about 2 inches apart. Bake 10 to 11 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack

Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie)

·         Calories 100

·         (Calories from Fat 40),

My low sugar carrot cake

Here is a carrot cake I make and it is so good. I am a diabetic so it is low sugar. as you can see it is pretty good and didn't last but a day after thanksgiving

INGREDIENTS

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2½ teaspoons ground cinnamon
• 4 large eggs
• 1 cup vegetable oil
• 1 cup SPLENDA^® Sugar Blend
• 2¾ cups shredded carrots
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup flaked coconut
• ½ cup chopped walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat eggs, vegetable oil, and SPLENDA^® Sugar Blend at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
5. Pour batter into prepared cake pans.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
8. Calories 430 | Calories from Fat 230 | Fat 25g (Saturated 5g) | Cholesterol 70mg | Sodium 380mg | Carbohydrates 42g | Fiber 3g | Sugars 23g | Protein 6g

maple cream cheese frosting

1 package (8 ounces) cream cheese, room temperature

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

1/4 cup  pure maple syrup

1/2 teaspoon pure vanilla extract

2 cups confectioners' sugar

    1 cup chopped walnuts

Holiday Fruit Drops

Here is another cookie recipe for y'all to try at this most wonderful time of the year enjoy!

2 cups of packed brown sugar
1 cup of butter flavor crisco
1/2 cup buttermilk
2 eggs
3 1/2 cups  of all purpose flour
1 tsp of baking soda
1 tsp of salt
2 cup of candied cherries (red and green)
2 cups of chopped dates
1 1/2 cup of chopped pecans
pecan halves if desired

In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.

Heat oven to 375ºF. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.

Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack

my daughter's deviled eggs

Kimberly made these egg and Man! were they good

kimberly chopped up a tomatoe and some chopped green onions, dill pickles
she used about a tablespoon of ken's ranch dressing, a tablespoon of mayonaise, and 1 tsp of mustard

You need to try this recipe for deviled eggs it was so good

Choco-Peanut Butter Cups

Here is a recipe for christmas, I am going to attempt to put christmas cookie recipe on my blog everyday until christmas

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1	cup Hershey's® premier white baking chips (6 oz)
1 1/2	cups JIF® Creamy Peanut Butter
1	cup Hershey's® semi-sweet baking chips (6 oz)
4	Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

DIRECTIONS

1.	Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
2.	Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3.	In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.