Diabetic Friendly Chocolate Peanut Butter Cookies Recipe

Ingredients:

1 ½ cups all-purpose flour
½ tsp baking soda
¾ cup creamy peanut butter
½ cup light butter, softened
¼ cup Splenda Blend
½ cup Splenda Brown Sugar Blend, packed tight
1 large egg
1 tsp vanilla extract
11 ½ -oz semi-sweet chocolate chunks (or sugar-free chocolate chips)

Preparation:

Preheat oven to 350 degrees.
In a small bowl combine the flour and baking soda; set aside.
In a large mixer bowl, combine the peanut butter, butter, Splenda Blend, and Splenda Brown Sugar Blend; beating at medium speed until creamy. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the chocolate pieces. Press the mixture into an ungreased 9 x 13-inch baking pan, making sure chocolate is distributed out evenly. Bake at 350 degrees for 18 to 20 minutes or until the center is set. Allow to cool completely in the pan on a wire rack. Cut into bars when completely cooled. Cut each bar in half diagonally to form triangles.

Yield: 3 1/2 dozen cookie triangles

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Herb Grilled Chicken Recipe

1/3 cup lemon juice
1/4 cup olive oil
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 tbsp grated lemon peel
1 tsp minced fresh thyme
1/4 tsp pepper
1/2 tsp salt
1 3-lb chicken, cut-up

Using a fork, prick the skin of each piece of chicken. In a large resealable plastic bag, combine the lemon juice, oil, parsley, onion, garlic, lemon peel, thyme, salt and pepper; add chicken. Seal bag and turn to be sure all pieces of chicken are coated. Refrigerate 6 to 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear. Turn every 15 minutes while grilling.

Healthy Carb French Toast Muffins Recipe

non-stick cooking spray
1 1/2 cups egg substitute
1/2 cup fat-free half and half cream
1 tsp ground cinnamon
3 tbsp Splenda Granular
2 tbsp milled flaxseed
1 tsp vanilla
6 slices whole-wheat bread, cut into chunks

Preheat oven to 400 degrees. Spray muffin pan with cooking spray. In a medium mixing bowl, whisk together all ingredients except bread chunks. Gently fold in the bread. Let set 5 minutes to soak the bread chunks. Divide the mixture evenly among the muffin cups, overfilling slightly. Bake 25 minutes or until puffed up and set. Serve immediately.

Per muffin: 140 calories, 17 g carbs, 11 g protein

Tropical Muffins Recipe

1 1/4 cups all-purpose flour
3/4 cup Equal Sugar-Lite OR Splenda
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened coconut
3 medium ripe bananas, mashed
1/3 cup unsalted butter
1 egg, beaten OR 1/4 cup egg substitute
1 tsp orange zest
1/3 cup fresh squeezed orange juice
Vegetable oil spray

Preheat oven to 375 degrees. Spray 12 muffin cups with vegetable oil spray and set aside.

In a large mixing bowl, sift together flour, Splenda or Equal, baking powder, baking soda, and salt. Stir in the coconut and make a well in the center of the mixture. Combine the remaining ingredients together and put into the well of the dry mixture. Stir just until the dry ingredients are moistened. Spoon batter into muffin cups, filling each two-thirds full. Bake at 375 for 25 to 30 minutes or until lightly browned.

5 Diabetic Cookies and Cake Recipes

Being diabetic can be difficult, especially when it comes to eating the right foods. Here are 5 random cookie and cake recipes that a diabetic can enjoy as well as anyone else who is hungry.

DIABETIC CAKE

2 c. raisins

1 1/2 c. water

1/2 c. orange juice

1 c. unsweetened applesauce

2 eggs, beaten (or Eggbeaters)

2 tbsp. liquid sweetener

1/2 c. cooking oil

2 c. self-rising flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla


Slowly boil raisins in water until water is absorbed. Add orange juice, applesauce, sweetener, eggs and oil; mix well. Blend flour, baking soda, cinnamon and nutmeg; add to first mixture together with vanilla. Mix well. Pour into greased 9-inch pan. Bake at 350 degrees for 25-30 minutes.

OATMEAL & APPLESAUCE DIABETIC COOKIES

1/2 c. flour

1 1/2 tsp. cinnamon

1/2 tsp. soda

1/4 tsp. salt

1/4 tsp. nutmeg

1 tsp. allspice

1/2 c. oatmeal

1/2 c. raisins

1/2 c. unsweetened applesauce

1/4 c. cooking oil

1 egg

1 tsp. vanilla

Mix flour, cinnamon, soda, salt, nutmeg, allspice, oatmeal and raisins. Add applesauce, egg, oil and vanilla. Mix to moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees.

DIABETIC DATE CAKE

1/2 c. butter

1 tbsp. liquid sweetener or 1/2 c. sugar

1 egg

1 c. finely sliced dates or raisins

1 1/2 c. diabetic applesauce

1 c. chopped pecans (optional)

1/4 tsp. cloves

1 tsp. vanilla

2 c. flour

2 tsp. soda

1/2 tsp. cinnamon


Cream butter, egg and applesauce. Add liquid sweetener and vanilla. Sift dry ingredients together; add to creamed mixture. Beat until well blended. Turn into loaf pan and bake at 350 degrees for 1 hour.

DIABETIC DATE BARS

1 c. chopped dates

1/3 c. vegetable oil

1/2 c. orange juice

1/4 tsp. artificial sweetener

1 c. flour

1 tsp. baking powder

1/2 c. chopped pecans

1/4 c. Eggbeaters (or 1 egg)

1 tbsp. grated orange rind

Boil dates, oil, and orange juice for 5 minutes and cool; add rest of ingredients. Mix all together and spread in oiled 8 x 8 inch baking dish. Bake at 350 degrees for 25 minutes. Cool before cutting. Yields 36 bars. Each bar: 56 calories. 7 grams carbohydrates, 1 gram protein, 3 grams fat, 8 mg. cholesterol, 12 mg. sodium.

DIABETIC COOKIES

1 c. all-purpose flour

1 c. quick oats

3/4 c. seedless raisins

1/2 c. orange juice

1/2 c. butter or margarine, softened

2 tsp. baking powder

1 tsp. grated orange peel

1/2 tsp. salt

1/2 tsp. cinnamon

1 egg

3/4 c. nuts

Sugar substitute to taste


Mix all dry ingredients plus oats, raisins and orange peel. Add orange juice, egg, oil and vanilla. Then add nuts. Mix to moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees.

I hope you enjoy these delicious recipes.



Article Source: http://EzineArticles.com/?expert=John_Woellner