Diabetic Blueberry Muffins

 Once baked, let the muffins cool slightly before diving in. These diabetic blueberry muffins are best enjoyed fresh but can be stored for a few days in an airtight container. Whether you’re looking for a quick breakfast option, a mid-day snack, or a treat to accompany your afternoon tea, these muffins are sure to satisfy your cravings while keeping your sugar levels in check.

Ingredients

• 1 cup frozen blueberries
• 3 cups almond flour
• 4 eggs
• 2/3 cup sweetener of choice
• 5 oz of Plain Greek yogurt
• 1tbs baking powder
• 1 tsp vanilla

Directions

1. Preheat the oven to 375° F
2. Whisk the eggs and then add the yogurt, vanilla & swerve and mix together.
3. Add almond flour and baking powder and mix. Carefully fold in the blueberries. Divide batter into 10. Bake for 25 minutes.
4. Allow to completely cool before eating

Enjoy!

Creamy Baked Broccoli with Tomatoes and Kale

 No supper would be complete without this healthy and flavorful Creamy Baked Broccoli, Tomatoes, and Kale. This dish is both healthy and filling thanks to the blend of crisp broccoli, delicate baby kale, and juicy tomatoes in a velvety sauce. Everyone in the family is likely to love this meal once they see the melted mozzarella cheese on top. Whether you serve it as a main dish or a side, it’s a great way to eat your veggies.

The time required for preparation is twenty minutes.

Ten minutes in the oven

Time Required: 45 minutes

Ingredients:

What you need:

florets from one big broccoli

Extra virgin olive oil 

A little bunch of young kale

chopped onion, one small one

7 minced garlic cloves, tiny

12 cherry or grape tomatoes, cut in half, or 12 tiny tomatoes

The butter knob

As needed season with salt

quarter teaspoon of thyme

A 150 milliliter bottle of lotion

flour, measuring one tablespoon

Cheese made with crushed mozzarella

Instructions:

Get the Broccoli Ready:

Turn the oven on high heat (400°F, 200°C).

Chop the broccoli into little florets after washing.

In a big basin, combine the florets and olive oil. Coat evenly by tossing.

Quickly sauté the veggies:

A little amount of olive oil should be heated in a big pan over medium heat.

Sauté the chopped onion for about 5 minutes, or until it becomes translucent.

Enjoy!

Pimento cheese sauce

 Sweet, Spicy, and Creamy Dip with Cranberries and Jalapenos: Here’s some extra Christmas spirit or enjoy it any time of the year!

This jalapeño dip will be the star of your weekends! Add it to your list for your next evening out with friends.

Here’s a happy marriage of toast and a lightly spicy dip: cream cheese and goat cheese in perfect balance with red pepper.

Last summer I hosted a backyard barbecue for friends and family. As the day draws near, everyone gathers, chats, and looks forward to the delicious spread you’ve prepared.

Among the many dishes, the star of the show was definitely the Easy Pimento Cheese Dip.

Within minutes of making it, it was gobbled up and I found myself getting compliments and requests for the recipe.

The beauty of this dip is not only its enticing taste, but also its ease of preparation. With just a few simple ingredients you probably already have in your pantry, you can make a delicious dip that will keep your guests coming back for more. So, without further ado, let’s dive into the recipe

Ingredients

°125 ml (½ cup) roasted and drained pepper

°250g (8 oz) cream cheese

°125ml (½ cup) VH® Cherry Sauce

°2 mL (½ teaspoon) VH® Soy Sauce

°3 tbsp. chili sauce

°45ml (3 tablespoons) finely chopped green onion

Preparation

Step 1

Grind the pepper in an electric blender until finely chopped.

The second step

Add cream cheese, VH® Cherry Dip, VH® Soy Sauce, and Hot Pepper Sauce. Mix until combined.

Step 3

Quickly run the green onions through a food processor. Served with chicken, vegetables or biscuits.

Enjoy!

potato roll

 Here’s a delicious recipe for Potato Rolls, which are soft and fluffy rolls perfect for any meal!

Ingredients:

• For the Dough:
  • 1 cup mashed potatoes (about 2 medium potatoes)
  • 1/2 cup milk (warmed)
  • 1/4 cup unsalted butter (melted)
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 teaspoon salt
  • 3 to 4 cups all-purpose flour
  • 1 large egg

Instructions:

1. Prepare the Potatoes:

• Peel and boil the potatoes until tender. Drain and mash them until smooth. Let cool to room temperature.

2. Activate the Yeast:

• In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until frothy.

3. Mix the Dough:

1. Combine Ingredients:
   • In a large bowl, combine the mashed potatoes, melted butter, salt, and the activated yeast mixture. Mix well.
2. Add Flour:
   • Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may need 3 to 4 cups, depending on the humidity and the type of flour.
3. Knead:
   • Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

4. First Rise:

• Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

5. Shape the Rolls:

1. Punch Down Dough:
   • After the dough has risen, punch it down to release the air.
2. Divide:
   • Divide the dough into 12-15 equal pieces. Shape each piece into a ball.
3. Place in Pan:
   • Place the balls into a greased baking dish, spacing them slightly apart.

6. Second Rise:

• Cover the rolls with a cloth and let them rise again for about 30-40 minutes, or until they’ve doubled in size.

7. Bake:

• Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

8. Serve:

• Let the rolls cool slightly before serving. Brush with melted butter for added flavor!

Tips:

• These rolls can be frozen after baking. Just wrap them tightly and store them in an airtight container.
• Feel free to add herbs or garlic to the dough for extra flavor!

Enjoy your homemade potato rolls!

Sweet and Sour Chicken with Fried Rice

 

Ingredients:

**For the Sweet and Sour Chicken:**
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup cornstarch
– 2 large eggs, beaten
– 1/4 cup vegetable oil for frying
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 cup pineapple chunks
– 1/2 cup peas
– 2 green onions, sliced
– Sesame seeds for garnish

**For the Sweet and Sour Sauce:**
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 1/4 cup soy sauce
– 1/2 cup brown sugar
– 1/2 cup pineapple juice (from the pineapple chunks can)
– 2 tbsp cornstarch mixed with 2 tbsp water (slurry)

**For the Fried Rice:**
– 2 cups cooked rice (preferably day-old)
– 2 tbsp vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 cup peas and carrots
– 2 large eggs, beaten
– 3 tbsp soy sauce
– Salt and pepper to taste

Instructions:

1. **Prepare the Sweet and Sour Chicken:**
– Coat the chicken pieces in cornstarch, then dip them in the beaten eggs.
– In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the chicken pieces until golden brown and cooked through. Remove and drain on paper towels.
– In the same skillet, sauté the diced bell peppers for 2-3 minutes until slightly tender.
– Add the pineapple chunks and peas to the skillet and cook for another 2 minutes.

2. **Make the Sweet and Sour Sauce:**
– In a bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and pineapple juice.
– Pour the sauce into the skillet with the vegetables and bring to a simmer.
– Stir in the cornstarch slurry and cook until the sauce has thickened.
– Add the fried chicken pieces back into the skillet and toss to coat them evenly with the sauce.

3. **Prepare the Fried Rice:**
– In a separate large skillet or wok, heat the vegetable oil over medium-high heat.
– Add the diced onion and cook until translucent. Add the garlic and cook for another 30 seconds.
– Stir in the peas and carrots and cook for 2 minutes.
– Push the vegetables to the side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
– Add the cooked rice to the skillet and stir to combine. Pour the soy sauce over the rice and mix well. Season with salt and pepper to taste.

4. **Assemble the Dish:**
– Serve the sweet and sour chicken over the fried rice.
– Garnish with sliced green onions and sesame seeds.

Enjoy your homemade Sweet and Sour Chicken with Fried Rice!

Enjoy!

Crockpot Christmas Crack

 Have you ever dreamed of being one of those people who hands out homemade candy at Christmas, but secretly loathe those with that much time on their hands during the holidays? Well my friend, this recipe is for you. I’ve been making cookies, candies, treats and tasty things at Christmas time for two decades (sheesh I’m old), and never have I found a goodie that takes less time and effort than this Crockpot Christmas Crack.

This stuff is the easiest Christmas candy ever. EVER. You literally throw all the ingredients in a crockpot, wait a bit, stir, then drop blobs out onto wax paper to cool. Boom. Done. For the super fancy, you can drop the candy blobs into mini cupcake liners. Ooooooh, so very Martha, Betty, Paula, Ina of you!

Bonus. It tastes incredible. Peanuty chocolatey goodness. You’d swear it came from an upscale sweet shop. Double bonus. It makes a TON. You’ll be able to gift a bag to your neighbors, your co-workers, church small group, kids sports team, cashiers at the corner store, postman, hairdresser, in-laws, out-laws, the butcher, baker and the candlestick maker. Plus still have enough to leave some for Santa, and make yourself sick off what’s left.

Ingredients:

1 – 16 oz jar(s) unsalted peanuts
1 – 16 oz. jar(s) salted peanuts
1 – 12 oz bag(s) semi-sweet chocolate chips
1 – 12 oz bag(s) milk chocolate chips
2 – 10 oz bag(s) peanut butter chips
2 – 1 lb pkg white almond bark or vanilla candy coating

Instructions:

1 Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.

Enjoy!

Brought this for a party and the crowd went nuts

 

Ingredients:

Delicious and Versatile Recipe:

3-Ingredient Crescent Sausage Bites

2 packs of refrigerated crescent roll dough

1 pound of your preferred sausage, mild or spicy

8 ounces of cream cheese

Holiday Twist:

Swap in turkey sausage! For a breakfast twist, use breakfast sausage.

This recipe is wonderfully adaptable to your taste and occasion!

Instructions:

Preheat your oven to 375℉.

In a skillet, brown the sausage, adding a pinch of salt and pepper if desired. Melt in the cream cheese.

On a greased baking sheet, lay out one crescent roll sheet, leaving a small border.

Evenly spread the sausage mix on the dough, then cover with the second crescent roll sheet.

Bake for 15-20 minutes until golden and inviting. Slice into bite-sized squares and serve warm.

These 3-Ingredient Crescent Sausage Bites are perfect as a quick appetizer or a hearty main dish. Watch them become the star of your table at any gathering or enjoy them as a delightful meal at home. Try them today and experience the joy of easy, delicious cooking!”

This version is designed to be more engaging and visually appealing, encouraging readers to try out the recipe while highlighting its versatility and ease of preparation.

Enjoy!