Marshmallow Fudge

January 2, 2014 Leave a Comment
Marshmallow Fudge

Marshmallow Fudge

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

It’s nearly impossible to resist this rich chocolate delight.  Chock-full of marshmallows and graham crackers, no one will believe that this tantalizing treat is low in fat.

          Holly Mann                                                                        Temple, New Hampshire

 

Marshmallow Fudge Recipe

Marshmallow Fudge

1 1/3 cups semi-sweet chocolate chips

2/3 cup fat-free sweetened condensed milk

1 tsp. vanilla

1 1/3 cups miniature marshmallows

2 whole reduced-fat graham crackers, broken into bite-size pieces

Line an 8 inch square pan with foil and coat with cooking spray; set aside.  In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth.  Remove from heat, cool for 2 minutes.  Stir in vanilla.  Fold in marshmallows and graham crackers.

Pour into prepared pan.  Refrigerate for 1 hour or until firm.

Using foil, lift fudge out of pan.  Discard foil; cut into 48 pieces.             4 dozen

 

(Recipe for Marshmallow Fudge was on www.tasteofhome.com, 2013)

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Pumpkin Mousse

December 3, 2013 Leave a Comment

 

Pumpkin Mousse

Pumpkin Mousse

This recipe is from Diabetic Connect.   Pumpkin Mousse is the perfect dessert for Fall evenings when you’re craving the spices that remind you of family and holidays…and it is low in fat and only 13g of carbs.

Pumpkin Mousse Recipe

Pumpkin Mousse

 

1 (1 oz.) package sugar free instant vanilla pudding mix

1 cup far free milk

½ cup pumpkin puree

½ tsp. ground cinnamon

¼ tsp. ground allspice

¼ tsp. ground ginger

2 ¼ cups Light Whipped Topping, divided

¼ tsp. ground nutmeg

Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up.

Add in the pumpkin puree and spices; mix well.

Gently fold in 1 ½ cups whipped topping until well combined.

Divide into 6 dishes (about ½ cup per serving).

Refrigerate until ready to serve.

Before servings, top each dessert with 2 tablespoons of light whipped topping and sprinkle with ground nutmeg.

 

(Recipe for Pumpkin Mousse came from Diabetic Connect, 2013)

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Almond Crunch Toffee

November 9, 2013 Leave a Comment
Almond Crunch Toffee

Almond Crunch Toffee

 

This recipe has been my claim to fame since I was 14 years old.  One bite and you won’t be able to stop eating it!

 

Almond Crunch Toffee Recipe

Almond Crunch Toffee

1 ½ tsp. plus 1 cup butter, softened, divided

1 cup sugar

½ cup water

¼ tsp. salt

1 cup sliced almonds

½ tsp. baking soda

8 oz. dark chocolate candy bars, chopped

1 cup chopped pecans, toasted

¼ cup dry roasted peanuts, chopped

3 Tbsp. chocolate-covered coffee beans, halved

4 oz. white baking chocolate, chopped

Line a 13×9 inch pan with foil.  Grease the foil with 1 ½ tsp. butter; set aside.  In a heavy 3 qt. saucepan, melt remaining butter.  Stir in the sugar, water and salt.  Cook over medium heat until a candy thermometer reads 240 F. (soft-ball stage), stirring occasionally.

Stir in almonds.  Cook until candy thermometer reads 300 F. (hard-crack stage), stirring occasionally.  Remove from the heat; stir in baking soda until light and foamy.  Pour into prepared pan.  Sprinkle with chocolate; let stand for 5 minutes.  Carefully spread chocolate; sprinkle with pecans and peanuts.  Cool on a wire rack for 30 minutes.

Sprinkle with coffee beans; press down lightly.  Chill for 1 hour or until chocolate is firm.30 minutes longer or until form.

In a microwave, melt white chocolate, stir until smooth.  Drizzle over candy.  Chill 30 minutes longer or until firm.

Using foil, lift candy out of pan; discard foil.

Break candy into pieces.  Store in an airtight container.                       2 Lbs.

(Recipe for Almond Crunch Toffee came from Taste of Home (tasteofhome.com)

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Hot Spiced Witches Brew

October 29, 2013 Leave a Comment
Hot Spiced Witches Brew

Hot Spiced Witches Brew

 

With Halloween knocking at your door, make this brew (Diabetic Connect) the night before (10/30).  This way you can have your own drink, that you can share other adults.

Hot Spiced Witches Brew Recipe

Hot Spiced Witches Brew

1 cup dried sugar-free orange-flavored breakfast drink mix

½ cup sugar-free iced tea mix

¼ cup sugar-free lemonade-flavored drink mix

½ tsp. ground cinnamon

1 Tbsp. whole cloves (I would use 1 teaspoon of ground cloves)

1 continuous spiral peel of an orange

1 continuous spiral peel of a lemon

2 gallons water

2 inch cinnamon sticks of swizzles

In a large pot, slowly bring all ingredients except cinnamon sticks to a boil.  Stir and reduce heat to a low simmer.  Serve hot in cups with cinnamon stick swizzles.

 

(Recipe for Hot Spiced Witches Brew came from Diabetic Connect, 2013)

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Halloween Gorp

October 29, 2013 Leave a Comment
Halloween Gorp

Halloween Gorp

 

This Halloween Gorp is from Diabetic Connect.  It doesn’t have the candy corn and cereal mixed in.  Try it – I think you’ll like it.

Halloween Gorp Recipe

Halloween Gorp

3 Tbsp. reduced-fat margarine, melted

½ tsp. chili powder

½ tsp. ground cumin

½ tsp. garlic powder

1 tsp. hot pepper sauce

2 quarts hot popped corn (popped with hot-air popper)

1 cup fat-free tiny pretzel sticks

1 cup golden raisins

½ cup dry roasted peanuts

½ cup dry roasted sunflower seeds

In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce.  Heat for 1 minute over medium-high heat, stirring constantly.

Place remaining ingredients in a large paper bag.  Pour on margarine-spice mixture.  Close bag tightly and shake vigorously to get an even coat.

Pour popcorn mixture into large bowl.

 

(Recipe for Halloween Gorp came from Diabetic Connect, 2013)

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No-Bake Chocolate Swirl Cheesecake

October 10, 2013 Leave a Comment
No-Bake Chocolate Swirl Cheesecake

No-Bake Chocolate Swirl Cheesecake

 

Only 15g carbs in a serving of this popular cheesecake, graced with swirls of real chocolate.  (This recipe is Diabetic Friendly!!)

No-Bake Chocolate Swirl Cheesecake Recipe

 

No-Bake Chocolate Swirl Cheesecake

½ cup finely crushed graham crackers

2 Tbsp. butter, melted

1 envelope unflavored gelatin

¾ cup fat-free milk

2 packages of (8 oz. each) reduced-fat cream cheese (Neufchatel), softened

1 package (8 oz.) fat-free cream cheese, softened

1 carton (8 oz.) fat-free dairy sour cream

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tsp. vanilla

4 oz. semi-sweet chocolate, melted and cooled

Chocolate curls (optional)

In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened.  Press mixture evenly onto bottom of an 8 inch springform pan (may not completely cover bottom).  Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes.  Heat and stir over low heat just until gelatin is dissolved.  Remove from heat.  Cool for 15 minutes.

In a large bowl, beat cream cheese with an electric mixer until smooth.  Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.  Divide mixture in half.  Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly.  Carefully spoon half of the white mixture over chocolate mixture in small mounds.  Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures.  Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds a swirl again.  Cover and chill about 6 hours or until set.

To serve, using a small knife, loosen cheesecake from side of springform pan; remove side of pan.  Cut cheesecake into wedges.  If desired, garnish with chocolate curls.         16 servings

Make-ahead Directions:  Prepare as directed through step 4, except cover and chill for up to 24 hours.  Serve as directed in step 5.

(Recipe for No-Bake Chocolate Swirl Cheesecake came from Diabetic Connect by Eating Well, September, 2013)

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Butterscotch Bliss Layered Dessert

October 4, 2013 Leave a Comment
Butterscotch Bliss Layered Dessert

Butterscotch Bliss Layered Dessert

 

Four easy layers come together for a fantastic treat that’s perfect for cooling down summer nights.  Take this to a gathering, and we bet you’ll bring home an empty dish!  (This recipe is Diabetic Friendly!)

        Janice Vemon                                                    Las Cruces, New Mexico

 

Butterscotch Bliss Layered Dessert Recipe

Butterscotch Bliss Layered Dessert

1 ½ cups graham cracker crumbs

Sugar substitute equivalent to ½ cup sugar, divided

6 Tbsp. butter, melted

2 packages (8 oz. each) reduced-fat cream cheese

3 cups cold fat-free milk, divided

2 packages (1 oz. each) sugar-free instant butterscotch pudding mix

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

½ tsp. rum extract

In a small bowl, combine the cracker crumbs, ¼ cup sugar substitute and butter.  Press into a 13×9 inch dish coated with cooking spray.

In a small bowl, beat the cream cheese, ¼ cup milk and remaining sugar substitute until smooth.  Spread over crust.

In another bowl, whisk remaining milk with the pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Gently spread over cream cheese layer.  Combine whipping topping and extract; spread over the top.  Refrigerate for at least 4 hours.             24 servings

 

(Recipe for Butterscotch Bliss Layered Dessert came from tasteofhome.com)

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Blackberry Cheese Pie

September 2, 2013 Leave a Comment
Blackberry Cheese Pie

Blackberry Cheese Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This pie is great to serve at church potlucks because it has a memorable taste and look.  The citrus tang really goes well with the colorful berries and velvety cream cheese filling.

 

Blackberry Cheese Pie Recipe 

Blackberry Cheese Pie

Pastry for single-crust pie (9 inches)

2 packages (3 oz. each) cream cheese, softened

1/3 cup confectioners’ sugar

1/3 cup heavy whipping cream, whipped

¾ cup sugar

¼ cup cornstarch

1 cup pineapple-orange juice

2 cups fresh blackberries and/or raspberries, divided

Line a 9 inch pie plate with pastry; trim and flute edges.  Line pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar.  Fold in whipped cream.  Transfer to pastry shell.  Refrigerate for 30 minutes.

In a small saucepan, combine sugar and cornstarch.  Gradually whisk in juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.

Mash ½ cup of berries; stir into juice mixture.  Cool for 10 minutes, stirring several times.  Fold in remaining berries.  Spoon over cream cheese mixture.

Cover and refrigerate for at least 4 hours.  Refrigerate leftovers.             6-8 servings

 

(Recipe for Blackberries Cheese Pie was in tasteofhome.com)

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Peachy Buttermilk Shakes

August 29, 2013 Leave a Comment
Peachy Buttermilk Shakes

Peachy Buttermilk Shakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The tang of buttermilk blended with sweet peaches prompts frequent requests for this shake from my husband and grandchildren.

                 Anna Mayer                                                                Fort Branch, Indiana

 

Peachy Buttermilk Shakes Recipe

Peachy Buttermilk Shakes

 

1 cup buttermilk

3 cups fresh or frozen unsweetened sliced peaches, thawed

1 cup vanilla ice cream, softened

¼ cup sugar

¾ tsp. cinnamon

Place all ingredients in a blender; cover and process until smooth.  Pour into chilled glasses; serve immediately.                       3 servings

 

(Recipe for Peachy Buttermilk Shakes was in tasteofhome.com)

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Mediterranean Chicken Sandwiches

August 21, 2013 Leave a Comment
Mediterranean Chicken Sandwiches

Mediterranean Chicken Sandwiches

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa.  The refreshing sandwich filling is nicely flavored with oregano and mint.  I like it tucked into chewy pita bread.  (This recipe is Diabetic Friendly!!)

          Marcia Fuller                                                             Sheridan, Montana

 

Mediterranean Chicken Sandwiches Recipe

Mediterranean Chicken Sandwiches

1 ¼ lb. boneless skinless chicken breast, cut into 1 inch strips

2 medium tomatoes, seeded and chopped

½ cup sliced quartered seeded cucumber

½ cup sliced sweet onion

2 Tbsp. cider vinegar

1 Tbsp. olive oil

1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

1 to 2 tsp. minced fresh mint or ½ tsp. dried mint

¼ tsp. salt

6 whole wheat pita pocket halves, warmed

6 lettuce leaves

In a large nonstick coated with cooking spray, cook chicken for 5 minutes or until no longer pink.  Remove from the skillet; cool slightly.

In a large bowl, combine the chicken, tomatoes, cucumber and onion.  In a small bowl, whisk the vinegar, oil, oregano, mint and salt.  Pour over chicken mixture; toss gently.

Cover and refrigerate for at least 1 hour.  Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.         6 servings

 

(Recipe for Mediterranean Chicken Sandwiches was in tasteofhome.com)

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