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