chewy oatmeal cookies

1 1/2 c. whole oats
1/3 c. reduced-calorie margarine
1/2 c. unsweetened applesauce
1 1/2 c. sugar substitute
2 eggs
1 T. vanilla extract
1 1/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 c. coarsely chopped macadamia nuts or walnuts
1/2 c. mini chocolate chips Preheat oven to 350 degrees. Spray baking sheet with cooking spray. In a blender, process oats for 30 seconds or until oats are finely ground. In a large bowl, combine margarine, applesauce, and sugar substitute using a hand mixer until mixture is fluffy. Stir in eggs and vanilla extract. Add flour, baking powder, baking soda, and ground oats. Mix well to combine. Fold in macadamia nuts and chocolate chips. Drop batter by tablespoon onto prepared baking sheets to form 36 cookies. Flatten each with the back of a spoon sprayed with cooking spray. Bake for 10-12 minutes or until cookies just start to become golden.
Yield 3 dozen cookies
1 Serving = 3 cookies
9 g fat, 4 g protein, 24 g carbohydrate

My shebby

One of my poodle dogs, My sweet little sheba

Another stitchery

just copy, paste and print then tranfer I am going to make a wallhanging

one of my favorite cookie recipes

Honey Maple Cookies Recipe


Ingredients1 cup shortening

3/4 cup honey
3/4 cup maple syrup
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
DirectionsIn a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.

Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.

Iced Raisin Biscuits Recipe

Here is a recipe to get into the fall spirit.

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup 2% milk
3 tablespoons maple syrup

ICING:
1/2 cup confectioners' sugar
1/8 teaspoon rum extract
2-1/4 teaspoons 2% milk
Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.
Meanwhile, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Yield: 10 biscuits.
Nutrition Facts: 1 biscuit equals 239 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 310 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Ingredients


3 tablespoons cinnamon-sugar, divided
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup maple syrup
1/2 cup finely chopped pecans
2 tablespoons 2% milk
 2-1/2 cups all-purpose flour

Directions
In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans.
Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar.
Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen

I found this adorable pattern, that I plan to make on Denise's white website

 Here is the pattern and it is so Cute.

http://www.box.net/shared/ys95ecaq8a

I am also posting her website and if you like primitive and folkart she has great stuff
http://www.thecatspyjamaspatterns.com/catalog.php?category=44

Coach Nicole's Pumpkin & Walnut Muffins

Coach Nicole's Pumpkin & Walnut Muffins



Ingredients
3/4 cup whole wheat pastry flour
3/4 cup white flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree
1/2 cup organic low-fat vanilla yogurt
1 whole organic egg
1 organic egg white
1/2 cup organic cane sugar (plus more to sprinkle)
1/4 cup unsweetened applesauce
1/8 cup canola oil
1/4 cup walnuts, chopped (plus more to sprinkle)




DirectionsPreheat oven to 350 degrees F.

In a small bowl, mix all dry ingredients (except sugar and walnuts). In a separate bowl, mix remaining ingredients (except walnuts) until blended. Add dry mixture to liquid mixture, along with chopped walnuts, and mix just until blended.

Spray mini muffin pan with cooking spray. Add mixture to muffin pan. Spinkle each muffin with some chopped walnuts and a pinch of sugar.

Bake at 350 for 35-40 minutes, until knife inserted into center comes out clean. Cool completely before serving. Store in air-tight container for about one week.

Makes about 35 mini muffins. Serving size equals one mini muffin.

Number of Servings: 35

Recipe submitted by SparkPeople user COACH_NICOLE.
Nutritional Info


Servings Per Recipe: 35
Amount Per Serving
Calories: 52.5
Total Fat: 1.6 g
Cholesterol: 5.5 mg
Sodium: 27.0 mg
Total Carbs: 8.8 g
Dietary Fiber: 0.8 g
Protein: 1.2 g

watched the bama game and they won!

                                        Roll Tide Roll !

something for halloween and fall

I found this on the site wee folks they have got some great applique pattern I am posting link and pdf of this pattern. I plan on useing it myself

this is the pdf for the above pattern

http://weefolkart.com/sites/default/files/patterns/harvest-pumpkin-appl-BOTHPAGES.PDF

and here is the link for the website   http://weefolkart.com/?q=node/250 they have some awfully cute pattern have a look and see.

Low-Fat Slow Cooker Garlic Mashed Potatoes

s
If you are a diabetic, you know that you only get 1/2 cup, but it is good.

Low-Fat Slow Cooker Garlic Mashed Potatoes

Ingredients



5 pounds red potatoes
3 teaspoons low-fat chicken bouillon granules
1 teapoon salt
6 cloves of garlic, minced
8-ounce package fat-free cream cheese
8 ounces (1/2 cup) Breakstone fat-free sour cream
Ground black pepper, to taste.
Directions
Scrub potatoes and cut them into chunks. Rinse well and transfer to a stock pot. Cover with cold water, add salt, minced garlic, and bouillon granules. Bring to a boil and cook approximately 10 minutes, or until potatoes are fork-tender.

Drain, reserving liquid. Add cream cheese and sour cream to pan and mash potatoes, adding reserved liquid as needed to achieve desired consistency.

Transfer to slow cooker and cook on low for 2 hours. Before serving, stir well and season with ground black pepper to taste.

Makes approximately 25 (1/2 cup) servings.

NOTE: Can be prepared up to the point of transfer to slow cooker and refrigerated. However, if you do this, you will need to increase the slow-cooker cooking time to 3 or 4 hours.




Number of Servings: 25

Recipe submitted by SparkPeople user DOWN2SEXY.

Nutritional Info


Servings Per Recipe: 25
Amount Per Serving
Calories: 84.7
Total Fat: 0.4 g
Cholesterol: 1.5 mg
Sodium: 157.8 mg
Total Carbs: 16.8 g
Dietary Fiber: 1.6 g
Protein: 3.5 g

here is a stitchery I found thought I would get you in the christmas spirit

I love christmas and I love making stuff for christmas. You should be able to copy, paste and print.

getting ready for christmas, here is a stocking, I made.

I love applique and found these patterns they are really beautiful

I hope you enjoy these patterns they are free on this site. I think they will make a great quilt. Here are a few pictures of the patterns
http://imageevent.com/donnarie/blockcentralappliquechallenge/blockpatterns

a nice chili for fall lowfat and diabetic friendly

Beefy Corn and Black Bean Chili


1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)


Preparation1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
Nutritional InformationCalories:
193 (14% from fat)Fat:
3g (sat 1g,mono 1g,poly 0.3g) Protein:
20gCarbohydrate:
20gFiber:
3.4gCholesterol:
40mgIron:
2mgSodium:
825mgCalcium:
0.0mg

My daughter took this picture she is a better photographer than me

It's a mockingbird

My fall wall hanging

I am no photographer so bear with me folks

I just finished my son's rag quilt today

I hope he likes it

Believe it or Not! It snow's in dixie. Here are a few photos of the storm this past febuary

another diabetic recipes I love muffins

Lite Pumpkin Cream Cheese Muffins


Ingredients

 TOPPING
1/3 c. chopped pecans
1/4 c. splenda
1/4 c. brown sugar (or you can use splenda brown sugar blend)
1 tb. cinnamon
BATTER:
1 1/4 cups all-purpose flour
3/4 cup splenda
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 egg
2/3 cup canned pumpkin
1/2 cup natural applesauce
1 tsp vanilla extract
FILLING:
1 (8 ounce) package fat free cream cheese
2 egg whites
1 teaspoon vanilla extract
3 tablespoons splendaTOPPING
1/3 c. chopped pecans
1/4 c. splenda
1/4 c. brown sugar (or you can use splenda brown sugar blend)
1 tb. cinnamon






Directions
Preheat oven to 350 degrees.

Pam the muffin pan you plan to use.

Mix topping ingredients together in a separate bowl and set aside.

In a small bowl, beat cream cheese until soft. Add egg, vanilla and splenda. Beat until smooth, then set aside. (Don't worry if it's a little lumpy.)

In a large bowl, mix flour, splenda, baking soda, and spice. Add egg, pumpkin, applesauce and vanilla. Beat together until smooth. Set aside.

Place pumpkin batter in muffin cups about 1/4 full. Then add one to two tablespoons of the cream cheese filling. Top with more pumpkin batter and sprinkle with pecan topping.

Bake at 350 degrees for approximately 15 minutes or until done. Makes 12 moist muffins.

Servings Per Recipe: 12
Amount Per Serving
Calories: 133.8
Total Fat: 3.2 g
Cholesterol: 19.2 mg
Sodium: 163.8 mg
Total Carbs: 20.9 g
Dietary Fiber: 1.3 g
Protein: 5.6 g

my two college freshmen when they were little guys kinda funny huh

some pictures of my flowers

Here is what I did with my orphan blocks

I made my mom this quilt she loved it. I think it did turn out pretty and it used up my orphan blocks too.

Another healthy chicken recipe

dCreamy Tomato-Basil Pasta with Chicken
3 cups Penne pasta, uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small Boneless skinless chicken breasts (1 lb.)
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips

                                                                                                                                                                                          cook  and drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken. remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min. pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

Pepper my tiny toy poodle she only weighs 5 pds, but she is a terror, I love her to pieces just call her trouble.

If you are diabetic or not this is a good cookie and yes No Flour

dPaula Deen's Magical Peanut Butter Cookies

Ingredients:



1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract


Directions:Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

My great great grandfather the little irishman

Me and my Dah

I sure miss my dad he was a really great man and I am not saying that because he was my Dah

My eldest son graduating with his bachelors degree. I was so proud and he was so annoyed.

My youngest son he is going to be a college freshman, this fall he is going to be a pharmacist. sniff my babies are growing up on me

My Beautiful daughter she is going to be a college freshman she starts nursing this fall. I think she will be a great nurse she has a angel heart.

my christmas tree skirt

Its never to early to think about christmas, I am also working on a table topper, that I will post when I have it

done. I love those crazy quilt patterns and I think it is so christmasy.

I thought I would share a diabetic recipe

Bacon-Pecan Stuffed Mushrooms Recipe








Ingredients

1 pound large fresh mushrooms

4 tablespoons butter, divided

2 tablespoons canola oil

1/4 teaspoon salt

2 tablespoons finely chopped onion

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 tablespoons chopped pecans

2 tablespoons sherry or beef broth

2 tablespoons sour cream

2 tablespoons minced chives

Directions

Remove mushroom stems (discard or save for another use). In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Saute mushroom caps for 2 minutes on each side; sprinkle with salt. Remove with a slotted spoon to paper towels.

In the same skillet, saute onion in remaining butter until tender. Remove from the heat; stir in the remaining ingredients.

Spoon into mushroom caps. Place on a broiler pan; broil 5 in. from the heat for 2-3 minutes or until filling is browned. Serve warm. Yield: 12-14 appetizers.

Nutrition Facts: 1 serving (2 each) equals 184 calories, 16 g fat (6 g saturated fat), 25 mg cholesterol, 277 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein

this is my folk art quilt

I did both machine and hand quilting on this quilt.

Hi Folks

This is my first blog. Pretty cool Huh! Who said you can't teach a old dog new tricks. I am working on my eldest son Jeremy a rag quilt. Here is a picture of mu quilt thus far, I will post the finished quilt soon.