Chocolate Chip Cookie

Here are some cookies, I made. I am a diabetic so I used splenda  to make these cookies, they aren't half bad either. 

 

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup melted butter
• 1 cup SPLENDA^® Brown Sugar Blend
• 2 large eggs
• 1 tablespoon vanilla
• 2 cups semi-sweet chocolate chips

• DIRECTIONS

  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
  2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
  3. Mix butter and SPLENDA^® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.
  4. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

NUTRITION FACTS
Servings Per Recipe: 30

Amount Per Serving

Calories:210

Calories from Fat:100

Total Fat:11g

Saturated Fat:7g

Cholesterol:30mg

Sodium:140mg

Total Carbs:24g

Dietary Fiber:0g

Sugars:16g

Protein:2g

momma's recipe for southern fried chicken

The very first thing I do is brine my chicken, I use 2 tbsp of salt to1 gallon of water.I allow it to brine for about an hour. I then transfer my chicken to a gallon ziplock bag with 2 cups of buttermilk mixed with 1 egg and  I allow this to marinade in the refrigerator for about an hour or 2. I then transfer the marinaded chicken to a ziplock bag of seasoned flour. I used about1 1/12 cups of self rising flour, 1 1/2 tsp of salt, 1 tsp of pepper, 1 tsp of poultry seasoning, 1 tsp of cayenne pepper, I will say that this is a really great recipe and it is an old family recipe also the family loves it.

Flourless Peanut Butter-Chocolate Chip Cookies

Flourless Peanut Butter-Chocolate Chip Cookies

Ingredients

·         1 cup creamy peanut butter

·         3/4 cup sugar

·         1 large egg

·         1/2 teaspoon baking soda

·         1/4 teaspoon salt

·         1 cup semisweet chocolate morsels

·         Parchment paper

Preparation

1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.

2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

Slow Cooking Chicken Cacciatore

Makes: 6 servings

Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

   

Ingredients

·         1/3 cup all-purpose flour

·         3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

·         2 tablespoons olive oil

·         2 cups thinly sliced fresh cremini and/or button mushrooms

·         1 14.5-ounce can diced tomatoes, drained

·         1 1/4 cups chopped green sweet pepper (1 large)

·         1 cup chopped onion (1 large)

·         1 cup chopped carrots (2 medium) 

·         1/2 cup  I use  Chicken broth but you can use white wine

·         1/2 teaspoon salt

·         1/2 teaspoon ground black pepper

·         2 tablespoons snipped fresh basil

·         2 tablespoons snipped fresh Italian (flat-leaf) parsley

·         1 teaspoon fresh thyme leaves

Directions

1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.

2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.

Nutrition Facts

·         Servings Per Recipe 6 servings

·         Calories310,

·         Total Fat (g)8,

·         Saturated Fat (g)2,

·         Monounsaturated Fat (g)4,

·         Polyunsaturated Fat (g)1,

·         Cholesterol (mg)110,

·         Sodium (mg)445,

·         Carbohydrate (g)16,

·         Total Sugar (g)6,

·         Fiber (g)3,

·         Protein (g)38,

·         Vitamin C (DV%)55,

·         Percent Daily Values are based on a 2,000 calorie diet

I'mmmmmmmmm Back

I'm Back,  I have been sick for a little while, but I am back. I am still suffering from a bad case of hayfever, but I am going to post. I hate spring, I have asthma, and for the next few months for me at least it is hell on earth. I am severly allergic to pollen tree, grass, ragweed and goldenrod. My whole face is swollen and my throat. The worse part of  this is I love flowers and I love to garden too. I am going to make the most of this.
I am having a lot of trouble with asthma and it has kept me down for a while, but I am going to get back up.

Vegetable Beef Soup

Here is a nice easy and tasty soup that has no quilt

Ingredients

• 1 pound beef top sirloin steak, cut into 1/2-inch cubes
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive oil
• 2 cans (14-1/2 ounces each) beef broth
• 2 cups cubed peeled potatoes
• 1-1/4 cups water
• 2 medium carrots, sliced
• 1 tablespoon onion soup mix
• 1 tablespoon dried basil
• 1/2 teaspoon dried tarragon
• 2 tablespoons cornstarch
• 1/2 cup white wine or additional beef broth ( I use beef broth)

Directions

• Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak
• in batches in oil over medium heat. Add the broth, potatoes, water,
• carrots, onion soup mix, basil, tarragon and remaining pepper; bring
• to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
• vegetables are tender.
• In a small bowl, combine the cornstarch and wine until smooth; stir
• into soup. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Yield: 7 servings.

Nutrition Facts: One serving (1 cup) equals 192 calories,  6 g fat (2 g saturated fat), 44 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Roasted Vegetable Soup

Here is a nice little soup to try for a cold and blustery day like today

1 large parsnip, peeled, thinly sliced

2 large  carrots, peeled, thinly sliced

1 large red pepper, cut into 1/2-inch chunks

1 large  sweet potato, peeled, cut into 1/2-inch chunks

1/4 cup KRAFT Light House Italian Dressing

2-1/2 cups  fat-free reduced-sodium chicken broth, divided

1 can (15 oz.) cannellini beans, rinsed

1/2 tsp.  freshly ground black pepper

1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

1/4 cup  chopped fresh basil

Make It

HEAT oven to 375ºF.
SPREAD vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until vegetables are tender, stirring after 20 min.
ADD 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
SERVE topped with cheese and basil.

* Made with quality cheeses crafted in the USA.

 

Substitute

Substitute Italian parsley for the basil.

Calories  280 Total fat  7 g Saturated fat  3 g Cholesterol  15 mg Sodium  790 mg Carbohydrate  40 g Dietary fiber  12 g Sugars  8 g Protein  17 g Vitamin A  270 %DV Vitamin C  50 %DV Calcium  50 %DV

Iron  15 %DV