Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potato Casserole

 

This recipe is from Diabetic Connect, you can make this Sweet Potato Casserole, just in time for Thanksgiving, 2013.  You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish.  This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.

Sweet Potato Casserole Recipe

Sweet Potato Casserole

8 medium sweet potatoes, peeled and cubed

1/3 cup orange juice

¼ cup half & half

1 egg white

3 Tbsp. coconut oil

2 Tbsp. Splenda brown sugar

1 ¼ tsp. vanilla

¾ tsp. cinnamon

¾ tsp. nutmeg

¼ tsp. salt

¼ cup chopped pecans

Zest of 1 orange

Boil the potatoes in salted water until tender.

Preheat the oven to 350 F.  Grease a medium sized casserole dish and set aside.

When potatoes are done, strain them and pour into a large bowl.  Add orange juice and half & half and whip with a hand mixer.  Add the egg white, coconut oil and sugar, and beat until well mixed.  Add the vanilla, salt, cinnamon and nutmeg and blend.

Pour the potatoes into prepared casserole dish and top with pecans and orange zest.

Cover with foil and bake for 30 minutes.  Remove foil and bake an additional.

Remove approximately 18 servings of ½ cup.

(Recipe for Sweet Potato Casserole came from Diabetic Connect, 2013)

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Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce

 

The combination of peanuts, pork and napa cabbage give this roast an Asian feel.  The technique of butterflying and stuffing a pork tenderloin is surprisingly straightforward, yet it yields an impressive result, worthy of a special dinner.

Stuffed Pork Tenderloin with Orange-Peanut Sauce Recipe

Stuffed Pork Tenderloin with Orange-Peanut Sauce

3 tsp. canola oil, or extra virgin olive oil, divided

4 cloves garlic, minced

4 cups thinly sliced napa cabbage (about 8 oz.)

2 Tbsp. water

½ tsp. salt, divided

1/3 cup orange juice

3 Tbsp. orange marmalade

3 Tbsp. chunky peanut butter, preferably natural

1 Tbsp. Dijon mustard

1 ¼ Lb. pork tenderloin, trimmed

Fresh ground pepper, to taste

 

Preheat oven to 400 F.   Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds.  Stir in cabbage, water and ¼ teaspoon salt.  Cook, stirring, until the cabbage is wilted, 3 to 5 minutes.  Drain cabbage and set aside to cool.

**Whisk orange juice, marmalade, peanut butter and mustard in a small saucepan.  Cook over medium heat until smooth and bubbling, 3 to 5 minutes.  Remove from the heat and set aside.

Place tenderloin on a piece of plastic wrap.  To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half a half inch of the opposite side.  Open like a book.  Cover with more plastic wrap and gently pound with a mallet or heavy skillet until ½ inch thick.

Squeeze the cabbage to remove excess liquid and place in a medium bowl.  Add 3 tablespoons of the orange-peanut sauce and mix until thoroughly coated.  (Reserve remaining sauce.)  Spread the cabbage mixture lengthwise down the center of the pork.  Roll the pork, jelly-roll style, to create a long cylinder; tie kitchen string around it in several spots to keep it rolled.   Season with the remaining ¼ teaspoon salt and pepper.

Heat the remaining 2 teaspoons oil in a large, nonstick, overproof skillet over medium-high heat.  Add the pork and brown on all sides, about 6 minutes.  Transfer to pan to oven.

Roast the pork until just cooked through and an instant-read thermometer resisters 155 F. when inserted into the center, 15 to 20 minutes.  Let rest 5 minutes.  Meanwhile, reheat the reserved sauce over low heat.  Remove string, slicing pork and serve with a drizzle of sauce.

If preparing ahead of time:  Prepare through Step 3 (**)  Refrigerate overnight in airtight containers.

 

(Recipe for Stuffed Pork Tenderloin with Orange-Peanut Sauce came from Diabetic Connect, 2013)

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Pork Roast with Twist of Orange

Pork Roast with Twist of Orange

Pork Roast with Twist of Orange

 

The citrus flavor sets this dish apart.  It’s my family’s favorite!  With a nice and EASY gravy, this dish is perfect served with rice or mashed potatoes.

          Janie Canals                                                                      West Jordan, Utah

 

Pork Roast with Twist of Orange Recipe

Pork Roast with Twist of Orange

4 bacon strips, diced

1 Pork Shoulder (3 to 4 lbs.)

1 large onion, thinly sliced

1 ½ tsp. minced garlic

1 jalapeno pepper, seeded and finely chopped

4 ½ tsp. chili powder

1 tsp. salt

1 tsp. pepper

1 cup chicken broth, divided

2/3 cup orange juice

¼ cup flour

Hot mashed potatoes, optional

 

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Cut roast in half.  Brown meat in drippings on all sides.

Transfer to a 5 qt. slow cooker, reserving 1 tablespoon drippings.  Brown onion in the drippings.  Add garlic; cook 1 minute longer.  Add the jalapeno, chili pepper.  Stir in ½ cup chicken broth, the orange juice and bacon; pour over roast.

Cover and cook on low for 4 ½ to 5 hours or until meat is tender.

(Recipe for Pork Roast with Twist of Orange came from Taste of Home (tasteofhome.com)

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Mock Margarita

Mock Margarita

Mock Margarita

This alcohol-free “cocktail” looks like its tequila-laced counterpart.  And it’s perfect for dieters—just 58 calories per drink.  (This recipe is Diabetic Friendly!!)

 

Mock Margarita Recipe

Mock Margarita

 

Lime wedge (optional)

Coarse salt or coarse sugar (optional)

1 (6 oz.) can frozen limeade concentrate

2/3 cup unsweetened grapefruit juice

25-30 small ice cubes (about 4 cups)

Green food coloring (optional)

Lemon or lime slices (optional)

If desired, rub rims of margarita glasses with lime wedge; dip rims into a shallow dish if salt or sugar and shake off excess.  Set aside.

In blender, combine limeade concentrate, orange juice and grapefruit juice.  Cover and blend until smooth.  With the blender running, gradually add ice cubes through the hole in the lid, blending until slushy.  If desired, tint with a few drops of green food coloring.  Pour into margarita glasses.  If desired, garnish with citrus slices.           8 (4 oz.) servings

 

(Recipe for Mock Margarita was in Diabetic Living Online)

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Lazy Man’s Ribs

Lazy Man's Ribs

Lazy Man’s Ribs

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

www.tasteofhome.com

  I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies—including my preacher—and some have even suggested that I try bottling my sauce and selling it to the public!

          Allan Stackhouse, Jr.                                          Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ Lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cider vinegar

¼ cup molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. KC Masterpiece

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt.  Pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm.  Strain cooking juice and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juice.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.            4 servings

 

(Recipe for Lazy Man’s Ribs was in tasteofhome.com)

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Chilled Summer Berry Bisque

Chilled Summer Berry Bisque

Chilled Summer Berry Bisque

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

www.tasteofhome.com

 

A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness.  It makes an attractive and healthy first course for a summer menu. (This recipe is Diabetic Friendly!!)

           Arlene Knick                                                                Newport News, Virginia

 

Chilled Summer Berry Bisque Recipe

Chilled Summer Berry Bisque

4 ½ cups fresh or frozen blueberries, thawed, divided

1 cup unsweetened apple juice

1 cup orange juice

¼ cup honey

2 tsp. minced fresh gingerroot

1 tsp. grated orange peel

¼ tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 cups (16 oz.) plain yogurt

Fresh mint leaves

In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg.  Bring to a boil, stirring occasionally.  Cool slightly.

In a blender, process blueberry mixture and yogurt in batches until smooth.  Refrigerate until chilled.  Just before serving, garnish with mint and remaining blueberries.            8 servings

 

(Recipe for Chilled Summer Berry Bisque was in tasteofhome.com)

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Soft Orange Custard

Soft Orange Custard

Soft Orange Custard

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

 

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day.  It’s a light, lovely dessert!

Sue Friend                                                                                 Lynden, Washington

Soft Orange Custard Recipe

Soft Orange Custard

2 Tbsp. butter, soften

2/3 cup sugar

2 eggs lightly beaten

2 Tbsp. flour

¼ tsp. salt

¼ cup orange juice

1 ½ tsp. grated orange peel

1 tsp. lemon juice

1 cup fat-free milk

In a small bowl, beat butter and sugar on medium speed for 1 minute.  Add the eggs, flour and salt.  Beat for 2 minutes or until thickened.  Add the orange juice, orange peel and lemon juice.  Stir in the milk.

Pour into five 6 oz. ramekins or custard cups.  Place ramekins in a 13×9 inch baking pan.  Add 1 inch of boiling water to pan.

Bake, uncovered, at 325 F. for 35-40 minutes or until a knife inserted near the center comes out clean.  Remove ramekins from water bath.  Serve warm or chilled.  Refrigerate leftovers.       5 servings

(Recipe for Soft Orange Custard was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Gold Rush Cake (FLOPPY-EAR BUNNY CAKE)

Gold Rush/Floppy Ear Bunny Cake

Gold Rush/Floppy Ear Bunny Cake

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

 

The Gold Rush Cake can be made Into FLOPPY-EAR BUNBY CAKE.   Just in time for Easter March 31, 2013.  So here goes…

Gold Rush Cake (FLOPPY-EAR BUNNY) Recipe

Gold Rush Cake (FLOPPY-EAR BUNNY)

Cake:   1 pkg. Pillsbury Plus Yellow Cake Mix

1 cup water

1/3 cup oil

1 tsp. lemon extract

3 eggs

Fluffy Orange Frosting:   2 egg whites

¾ cup sugar

1/3 cup light corn syrup

2 Tbsp. orange juice

2 tsp. grated orange peel

¼ tsp. cream of tartar

¼ tsp. salt

Heat oven to 350 F.  Grease and flour two 9 or 8 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.  Pour into pans.

Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In medium saucepan, combine all frosting ingredients.  Cook over low heat, beating with rotary beater or electric mixer until mixture stands in peaks.  Remove from heat; continue beating until thick enough to spread, about 1 minute.

To assemble cake, place 1 cake layer, top side down, on serving plate; spread with ½ cup frosting.  Top with second layer, top side up.  Spread sides and top of cake with remaining frosting.     12 servings

TIP:  To substitute for cooked frosting, combine 1 can Pillsbury Vanilla Frosting Supreme and ½ to 1 teaspoon grated orange peel.

High Altitude: Above 3500 feet: Add 1/3 cup cake flour to dry cake mix and increase water to 1 cup plus t tablespoons.  Bake as directed above.

VARIATION: FLOPPY-EAR BUNNY CAKE: Prepare cake as directed above.  Cut 1 layer as shown in diagram.  To assemble bunny cake, arrange cut cake pieces around uncut layer as shown, inverting piece “A” and “B” to form floppy ear.  Prepare frosting as directed above (tint portion, “pink”, “green” and “white”, if desired); frost cake.  Decorate with tinted coconut, colored frosting and candy.

 

 

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Streusel Fruit Bars

Streusel Fruit Bars

Streusel Fruit Bars

The Streusel Fruit Bars has a variety of fruits that makes a moist and flavorful bar.

Streusel Fruit Bars Recipe

Streusel Fruit Bar

1 cup firmly packed brown sugar

¾ cup margarine or butter, softened

1 ½ cup Pillsbury’s Best Whole Wheat Flour

1 ½ cup quick-cooking rolled oats

6 oz. pkg. mixed dried fruit bits

2/3 cup orange juice

1 cup chopped ripe bananas

1 tsp. cinnamon

1/8 tsp. ginger

1/8 tsp. nutmeg

 

Heat oven to 400 F.  Grease 13×9 inch pan.  In large bowl, beat brown sugar and margarine until light and fluffy.  Add flour and oats to sugar-margarine mixture; mix at low speed until crumbly.  Reserve 1 cup for topping; press remaining crumb mixture in bottom of prepared pan.

In medium saucepan, combine fruit bits and orange juice; bring to boil.  Remove from heat.  Stir in bananas and spices.  Spread evenly over base.  Sprinkle with reserved 1 cup crumb mixture.

Beat at 400 F. for 18 to 28 minutes or until golden brown.  Cool completely.  Cut into bars.  Store in refrigerator.         36 bars

 

(Recipe for the Streusel Fruit Bars was in Pillsbury Classic Cookbooks.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

Fruit Jewel Cheesecake

This creamy rich cheesecake crowned with glazed fruit makes a spectacular dessert.  Why don’t you try this Fruit  Jewel Cheesecake that is made with fresh blueberries, kiwi, strawberries and pineapples then topped with a Citrus Glaze?

Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

 Crust:   1 ½ cups graham cracker crumbs

¼ cupmargarine or butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

4 eggs

1 ½ cups dairy sour cream

2 tsp. grated lemon peel

Topping:   1 pint strawberries, sliced

2 cups fresh or canned pineapple chunks, well drained

1 cup blueberries

1 cup kiwi

Citrus Glaze

Preheat oven to 350 F.  In medium bowl, combine crust ingredients; press in bottom of 10 inch springform pan.

In large bowl, combine cream cheese and sugar; beat until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add sour cream and lemon peel; blend well.  Pour into prepared crust.

Bake at 350 F. for 50 to 60 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking).  Cool.  Refrigerate for several hours or overnight.  Shortly before serving, carefully remove sides of pan; arrange fruit over cheesecake.  Spoon or brush Citrus Glaze over fruit.        16 servings

Citrus Glaze

1 Tbsp. sugar

2 tsp. cornstarch

½ cup orange juice

¼ cup water

1 Tbsp. lemon juice

¼ tsp. fresh grated lemon peel

In small saucepan, combine sugar and cornstarch.  Gradually add orange juice and water.  Bring to a boil over medium heat, stirring constantly.  Stir in lemon juice and lemon peel.  Cool.       ¾ cup

(Recipe for the Fruit Jewel Cheesecake was in Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Fruit Jewel Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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