Fudgy chocolate brownies

Holly I can't wait to try these!   
Can you believe brownies can be blood sugar-friendly?  
Amazing but true! Moist, blissful bites are made 
healthier with unsweetened, antioxidant-rich cocoa  
powder and omega-3-enriched eggs. It's a well-earned 
reward for your goal to conquer diabetes.    

Serves: 32; Serving = 1 brownie
Prep: 15 min Cook: 30 min Stand: 15 min   Total: 1 hour    

Ingredients: 

1 c butter, softened 
1 1/2 c granulated sugar 
4 large omega-3-enriched eggs
2 tsp vanilla extract 
1 c unsweetened cocoa powder
1 c flour 3/4 tsp baking powder 
1/2 tsp salt 1 c walnuts, chopped     


+++++++

Frosting:
1 c confectioners' sugar 
1/3 c unsweetened cocoa powder 
1/2 Tbsp butter, softened 
2 Tbsp low-fat milk    

++++++
Directions: 

1. Preheat the oven to 350 degrees F. Coat a
    13" x 9" foil-lined baking pan with cooking spray.  

2. Cream the butter and granulated sugar in the   
  bowl of an electric mixer on medium speed until   
  light and fluffy. Beat in the eggs one at a time.   
  Add the vanilla extract and beat until combined.  

3. Sift the cocoa powder, flour, baking powder, and   
  salt in a large bowl. Add to the butter mixture   
  and beat until smooth. Fold in the walnuts.  

4. Spread the batter in the prepared pan and place    
 it on the middle rack of the oven. Bake for 25   
 to 30 minutes, or until a knife inserted near   
 the center comes out clean. Transfer the pan to  
 a rack to cool from hot to slightly warm.   

5. Beat the frosting ingredients in the bowl of an   
 electric mixer until smooth. Spread over the   
 slightly warm brownies. Cut into 32 squares once   
 the frosting is set.     

Nutritional summary: 

Calories: 164 
Carbohydrates (g):19
Calcium(mg): 22 
Fiber(g): 1 
Omega-3 (g): 0.36 
Vitamin D (IU): 0


: )  

Apple & cinnamon sundaes

I found this on a neat site www.iga.net

Serves: 4

Preparation time: 10 mins Ingredients 3 apples, chopped 2 tablespoons lemon juice 1/3 cup raisins 8 ginger biscuits, crushed 1/3 cup chopped walnuts, toasted 2 cups low-fat thick vanilla yogurt 1/4 teaspoon ground cinnamon Sliced apple, to decorate :)

Maple raisin yogurt with toasted walnuts

Turn your standard yogurt snack into rich,
flavorful dessert. Naturally sweet maple
syrup transforms this dish from ho-hum to
must-have without sending your blood sugar soaring.

Serves: 1; Serving = 1 bowl
Prep: 10 min
Total: 10 min


Ingredients:
2 tsp finely chopped walnuts
1/3 c fat-free plain yogurt
1 1/2 Tbsp nonfat dry milk
1 tsp maple syrup
1 tsp finely chopped raisins





Directions:
1. Place the walnuts in a small skillet.
 Toast over medium-high heat, tossing often,
  until crisp and fragrant, about 1 to 2
  minutes. Transfer to a dish and set aside.

2. In a bowl, combine the yogurt and dry milk.
  Stir to mix well. Drizzle with the syrup.
  Sprinkle on the walnuts and raisins.

3. Serve immediately.


Nutritional summary:
Calories: 114
Carbohydrates (g): 17
Calcium (mg): 196
Fiber (g): 0
Omega-3 (g): 0.04
Vitamin D (IU): 27




:  )

Spinach Artichoke Dip

YUM !  Thanks Holly!






Serves: 8; Serving = 1/8 recipe
Prep: 20 min
Cook: 20 min

Total: 40 min


Ingredients:
1 package (1 lb) light silken tofu, drained
1 package (8 oz) neufchâtel light cream cheese
1/2 c Parmesan cheese
3 cloves garlic, halved
2 tsp Dijon mustard
1 package (9 oz) frozen artichoke hearts,
 thawed and finely chopped
1 package (10 oz) frozen chopped spinach,
 thawed and squeezed dry


Directions:
1. Preheat the oven to 350 degrees F. Coat a
1 1/2- or 2-quart baking dish with cooking
 spray.

2. Place the tofu, cream cheese, 1/4 c of the
 Parmesan cheese,    garlic, and mustard in a
 blender or food processor. Puree, pushing
 mixture toward blade to start, until smooth.

3. Place the artichoke hearts and spinach in a
  medium bowl.
Add the tofu mixture and toss to coat. Pour
 into the prepared baking dish. Top with the
 remaining  1/4 c Parmesan cheese.

Bake for 20 minutes, or until bubbling hot.

4. Serve with pita wedges and assorted veggies,
  such as celery sticks, carrot sticks, jicama sticks,
  and sliced bell peppers.


Nutritional summary:
Calories: 127
Carbohydrates (g): 7
Calcium (mg): 382
Fiber(g): 2
Omega-3 (g): 0.01
Vitamin D (IU): 0


:  )

Peanut butter chocolate-chip bar

Peanut butter chocolate-chip bar - This is a winner!  Thanks Holly!

A diet with chocolate chip cookies? You bet.
Omega-3-enriched peanut butter and whole wheat
flour are the secret ingredients that keep this treat
healthy -- but your taste buds will never know the
difference!

Serves: 16; Serving = 1 bar
Prep: 15 min
Cook: 25 min
Total: 40 min


Ingredients:

3/4 c white whole wheat flour (such as King Arthur)
   or whole wheat pastry flour
3/4 tsp baking soda
pinch of salt
1 c omega-3-enriched peanut butter
1/3 c Splenda Brown Sugar Blend
1 omega-3-enriched egg, beaten
1/2 c fat-free milk
1 tsp vanilla extract
1/2 c bittersweet chocolate chips


Directions:
1. Preheat the oven to 350 degrees F.
Coat an 8" x 8" baking dish with
cooking spray.

2. On a large sheet of waxed paper,
combine the flour, baking soda,
and salt. Stir with a fork.

3. In a mixing bowl, combine the peanut
butter, sugar, and egg. Stir vigorously
until creamy. Add the milk and vanilla.
Stir until smooth. Add the flour mixture,
stirring until well combined. Stir in the chips.

4. Dollop the dough into the baking dish and
pat the top to smooth. Bake for about 15 minutes,
or until slightly puffy and very lightly browned at the
edges. Remove and allow to cool for at least 10 minutes
before cutting. Store at room temperature, tightly
covered with foil.


Nutritional summary:
Calories: 137
Carbohydrates (g): 12
Calcium(mg): 10
Fiber(g): 1
Omega-3(g): 0.4
Vitamin D (IU): 4


:)

Orange frappé

Orange frappé compliments of Holly!

Swap in a new afternoon pick-me-up
that won't skyrocket your blood sugar
- or widen your waistline. Reduced-fat
ricotta cheese  is the secret ingredient
in this creamy, calcium-rich dessert.

Serves: 1; Serving = 1 bowl
Prep: 5 min
Total: 5 min


Ingredients:
1/4 c reduced-fat ricotta cheese
1 tsp nonfat dry milk
1 1/2 tsp honey
1/2 tsp orange zest
1/4 c sliced strawberries, fresh, or frozen
loose-pack, partially thawed


Directions:
1. In a small bowl, combine the cheese,
dry  milk, honey, and zest. Stir briskly
until very smooth.

2. Top with the strawberries.


Nutritional summary:
Calories: 137
Carbohydrates (g): 16
Calcium (mg): 196
Fiber(g): 1
Omega-3 (g): 0.07
Vitamin D (IU): 0



:)

Spiced nut clusters

Holly sends another chewy HIT!

Find a new favorite combo when you mix
walnuts,pumpkin seeds, and cranberries
with an array of spices. Honey holds the
ingredients together and naturally
sweetens this snack without spiking your
blood sugar.Chewy and delicious!
 
Serves: 8; Serving = 2 clusters
 
Prep: 10 min
Cook: 20 min
Cook: 30 min
 
Total: 1 hr
 
 
Ingredients:
1 large omega-3-enriched egg white
1 Tbsp honey
1 c walnuts
1/2 c raw pumpkin seeds (pepitas)
1/3 c dried cranberries
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamom
 
 
Directions:
1. Preheat the oven to 350 degrees F. Line a baking
   sheet with parchment paper.
 
2. In a medium bowl, whisk the egg white and honey.
Add the walnuts, pumpkin seeds, and cranberries.
Sprinkle with the cinnamon, ginger, and cardamom
and toss to coat well.
 
3. Drop by 1/8-cup measures on the prepared baking
sheet. Bake for 18 to 20 minutes, or until browned.
 
4. Let stand on a rack for about 30 minutes, or until
completely cooled.
 
 
Nutritional summary:
Calories: 91
Carbohydrates (g): 5
Calcium (mg): 11
Fiber(g): 1
Omega-3(g): 0.6
Vitamin D (IU): 0



: )

Strawberry frozen yogurt

You'll never miss ice cream again. From Holly!

Easy-to-store frozen strawberries burst
with taste and bring a dose of fiber to this
cold and creamy homemade dessert. It's
ready to eat in 5 minutes and tastes as 
delicious as it looks!

Serves: 1; Serving = 1 bowl
Prep: 5 min
Total: 5 min


Ingredients:
3/4 c loose-pack frozen strawberries
1/3 c low-fat plain yogurt
2 tsp honey


Directions:

1. On a work surface, carefully cut the strawberries into chunks with a
serrated knife. Place them in a blender or the bowl of a food processor
fitted with a metal blade. Pulse 10 times to finely chop.

2. Add the yogurt and honey. Process, scraping down the sides of
the bowl as needed, for 1 to 2 minutes, or until smooth.
(Tiny chunks of berry can remain for texture).

3. Serve immediately.


Nutritional summary:
Calories: 151
Carbohydrates (grams): 32
Calcium (milliggrams): 161
Fiber(g): 4
Omega-3 (g): 0.04
Vitamin D (IU): 0





HOPE  :)

Student Teaching

I know there must be a special place in this universe for people who teach our youth! I have been doing my student teaching since January and it is amazing! I love seeing the excitement and the "ahhha" moment in their eyes!

I originally had High School World History - which I absolutely LOVED! I am now doing Middle School (7th Grade) Social Studies - these students are fabulous! They are still young, but wise beyond your wildest dreams! I know I will have a wonderful few weeks with them and I hope that they teach me as much I hope to teach them.

I will get around to posting some recipes soon, but for now I need to go put together a lesson plan! Later - HOPE




:)

Cocoa Krispies Candy

Well....I am finally actually putting my favorite recipe in the world into this blog! My MaMa and PaPa Reid introduced us to this wonderful treat back in the early 60's...yes I said 60's!

It was rarely written down ... just word of mouth... and then it seemed to just fade into the sunset! Just another reason we need to put these family favorites down to be passed along.

With that said, I am REALLY going to share this with you... feel very HONORED.

Cocoa Krispies Candy

• 1/4 Cup granulated sugar
• 
  
• 1/2 Cup light brown sugar
• 
  
• 1/2 Cup of light Karo
• 
  
• 3 Tablespoons of butter (please use butter - it makes it taste so rich)
• 
  
• 1/3 - 1/2 Cup of Peanut Butter ( this is a guesstimate as I use a big dollop right out of the jar!)
• 
  
• 4 - 4 1/2 Cups of Cocoa Krispies

1. USE A HEAVY clad pot......
2. Place the sugars and the Karo in pot and over low heat stir until the mixture bubbles and no longer has any sugar granules. (when spooned it is transparent)
3. Add the butter stirring until completely melted - this will make the syrup appear cloudy
4. Remove from heat and add the Peanut Butter stirring until completely incorporated into the syrup - NOTE: too much Peanut Butter and it will setup TOO quickly and seize in the pot.
5. Add the Cocoa Krispies a cup at a time and stir!
6. NOW quickly (because it sets up pretty quick) spoon into "haystacks" onto wax paper or aluminum foil.
7. Let them cool (if you can wait) and enjoy!

:)

Joe's Stars

This is a great hors d'oeuvre that Joe Thornell introduced us to this past weekend! He says his mom has been making these for him since he was a small boy!

• 1 (16 ounce) package wonton wrappers
• 1 pound sausage
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 1/2 cup chopped black olives, drained
• 1 cup Ranch dressing

DIRECTIONS

1. Preheat oven to 350 degrees F. Spray a mini muffin pan with cooking spray.
2. Brown sausage in a separate pan.
   
3. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
4. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch dressing. Fill the baked wonton wrapper cups with the mixture.
5. Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

:)

Eggplant and Seafood Casserole

Preheat oven to 350

Ingredients:

4- small eggplants
1- onion - chopped fine
5- Tablespoons of butter

1- bell pepper chopped

1- Cup of crabmeat

1- pound of crawfish - or shrimp

1- Cup of Italian breadcrumbs

- Seasonings

1/2 tsp sage

1/2 tsp thyme

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp basil

1/2 tsp cayenne pepper

1 tsp salt

*Or just use 4 T Cajun Seasoning! (my preference!)

• Skin eggplants and cut into large cubes
• Boil in salted water until tender
• Drain WELL .. I would even suggest doing this part the night before and letting them drain in a colander in the fridge
  
• Chop the onion and bell pepper ( be sure to remove the inner membrane and seeds from the bell pepper)
  
• Melt butter in large skillet adding onion and pepper - cooking until onions are clear
  
• Add the cubed, cooked, drained eggplant
  
• Slowly add the breadcrumbs - you will see that the eggplant is still drawing water!
  
• Add the seasonings to this mixture, stirring the concoction to coat and blend all the flavors.
  
• Add the seafood mixing well, distributing the seafood into all parts of the eggplant mix.
  
• 
  
• Put the mixture into a casserole dish that you have sprayed with vegetable oil.
  
• Sprinkle some breadcrumbs over the top of the mixture, dot with butter and bake 20-30 minutes until hot and bubbly
  
• Sprinkle some breadcrumbs over the top of mixture, dot with butter and bake 20-30 minutes until hot and bubbly.

NOTE:

If you don't have one kind of seafood - but do have another... use it ... in the Cajun Delta... food is never wasted... waste not want not!

Casseroles are just a good way of using leftovers from Saturday night!

: )