Monday, May 21, 2012

Mouthwatering Monday

Articles - Diabetes Articles
Monday, 22 November 2010 02:29
Current bloodsugar: 189...ughhh

Today's Prompt: “Mouthwatering Monday”   – What’s your favorite Thanksgiving Day recipe? Share it here (don’t worry, we won’t tell Great Aunt Doris you’re sharing her secret!)

Since my last post was probably quite depressing to you readers...I am happy to see a recipe prompt!

I really like Thanksgiving food...I mean c'mon...who doesn't?  Our whole family gets together and everyone brings a few dishes, pot-luck style.  Its a wonderful plethora of food.  Of course I never really know what to expect so I always bring a few things that I know I can handle.

I don't suppose there is

any one food that I like more than any other, it's all pretty danged good if you ask me!  But here are my two favorite things we make....

Hubby's famous mac-n-cheese

Now, this recipe is one of those...throw together till it looks right, so no measurements really.  This can make one 9x13 pan or if you use less cheese and less noodles, 8inch square or round casserole dish

1 box of macaroni noodles
1-2 blocks of Cracker Barrel White Chedder
1-2 blocks of Cracker Barrel Sharp Chedder
Milk
Butter
Salt to taste
Hot pepper to taste

Boil the macaroni (we boil 1/2 to the whole box and then just determine how much we need in ratio to the amount of cheese sauce).  Preheat oven to 350 or 400.  Pour drained noodles into a 9x13 pan (or smaller if making a small batch).  Melt the cheese in a saucepan over medium heat, add milk until desired consistency, add a few tablespoons of butter and salt and hot pepper to taste.  When cheese is melted and creamy, pour over noodles, place in oven and bake until bubbly and crispy on top.  You can even add a layer of Parmesan cheese or bread crumbs if you like.

Sugar Free Chocolate and Peanut Butter Fudge

  • 3 cups granulated xylitol (or other granulated sugar replacement)
  • 2/3 cup unsweetened cocoa
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 1/2 teaspoons vanilla
  • 1-2 tablespoons of all-natural peanut butter

In a heavy 4-quart saucepan over medium heat combine sugar, cocoa, milk, and salt.  Reduce heat to medium-low and continue to boil, without stirring, until mixture reaches 235° on a candy thermometer; remove from heat and place it on a dish towel or cake rack to cool down. Add the margarine, peanut butter and vanilla, but don’t stir.  Let it cool until the bottom of the pan is barely warm to the touch, or about 110°.

Beat well with a large wooden spoon until mixture begins to thicken, Very quickly it will start to lose its glossy, shiny appearance on top.  Pour into a mold, container, or pie plate.  Let cool completely and cut into squares.

Do you have any favorite Thanksgiving foods? 
 
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