1 8oz cream cheese
1 package of Oreo’s
Crush Oreos and combine with the cream cheese using a blender. Mix well. Form into small balls and place on a cookie sheet that is lined with wax or parchment paper. You can melt white chocolate and/or milk chocolate then drizzle on top.
courtesy of Cecily Walker
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
Heat oven to 250 degrees. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper on paper towels to cool, about 15 minutes. Store in airtight container.
Lots of variations can be found at www.chex.com.
Cut up Velveeta into medium sized cubes and microwave for a couple of minutes. Stir. As the cheese starts to melt, add the can of diced tomatoes and chilis and about 1 cup of milk. Cook for another couple of minutes. Stir and add more milk if needed. Repeat this process a few times until mixture is creamy and smooth. Add the cooked meat. Serve with tortilla chips. Serve in a crock pot.
Honey Turkey Brine
Combine all the ingredients in a large pot and heat to 160 degrees. Don’t go over that because higher temperatures will harm the honey flavor. Remove from heat and cool to room temperature.
This is enough to do a 11-12 lb turkey. You may need more brine depending on the size of your turkey and what you soak it in.
We use a cooler to brine the turkey. It just needs to be large enough to hold the turkey and enough brine to cover (you may have to increase or be able to reduce the amout of brine depending on the size of your turkey and cooler. The turkey needs to soak in the brine at least overnight, so it is important to put ice in the water to while it brines to keep the turkey from spoiling.
I suggest making the brine Tuesday evening or very first thing Wednesday morning, giving it plenty of time to cool to room temperature. Put the turkey into your cooler Wednesday afternoon or evening. Be sure to put ice in the cooler as well (that’s the reason it’s 2 1/2 gallons of water in the recipe, allows for about 2 quarts of ice which melts and adds to the water). Be sure to check the turkey to make sure all the ice hasn’t melted. If it has, add more ice in zip-lock bags, so that the melted ice doesn’t add additional water to the brine. I find it helpful to freeze large containers of water to make large ice blocks–they tend to last longer.
Cook the turkey normally and see if it isn’t one of the best cooked turkeys you have ever had!
3/4 cup softened butter
1 cup sugar
2 eggs
1/2 tsp vanilla
Mix above ingredients, then add:
2 1/2 cups sifted flour
1 tsp baking powder
1/2 tsp salt
Chill 2 hours before rolling. Take out just enough dough to roll. Shape and place on parchment paper on baking sheets.
Bake at 400 degrees for 6-8 minutes.
Mix the following ingredients with a beater:
Add the following dry ingredients:
Mix and pour into a greased 9X13 pan. Put topping on top before baking
TOPPING
Sprinkle over top of cake. Bake in a 340 to 350 degree oven for 40 min. Enjoy!
Prep/Total Time: 20 min.
Cook spaghetti according to package directions. Meanwhile, in a saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5
minutes or until vegetables are tender.
Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with Parmesan cheese.
Yield: 6 servings.
Nutritional Analysis: 1-1/3 cups equals 342 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 2 starch, 1 vegetable.
Prep: 10 min. + marinating Grill: 15 min.
In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. Drain steaks and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Baste with reserved marinade during the last 2 minutes of cooking.
Yield: 4 servings.
Nutritional Analysis: 1 steak equals 249 calories, 15 g fat (4 g saturated fat), 71 mg cholesterol, 356 mg sodium, 3 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.
Prep: 30 min. Bake: 15 min.
BISCUITS:
In a microwave-safe bowl, combine carrots, potaotes and water; cover and microwave on high for 4-5 minutes or until tender (make sure they are sufficiently cooked–they won’t cook much more when you put into oven). Drain and set aside. In a large nonstick skillet, saute mushrooms in butter until tender.
Combine flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
In a bowl, combine the flours, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine biscuits onto turkey mixture. Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown.
Yield: 9 servings.
Nutritional Analysis: 2/3 cup turkey mixture with 1 biscuit equals 290 calories, 7 g fat (4 g saturated fat), 82 mg cholesterol, 494 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1 vegetable, 1 fat.
Prep: 40 min. Bake: 30 min.
In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens.
Add rice; cook 5 minutes longer or until heated through.
Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Yield: 8 servings.
Nutritional Analysis: 1 enchilada equals 271 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 638 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.
