Try These Yummy Recipes for Some Delicious Sweets for Your Family and Friends

Who doesn't love sweets? I believe I was born with a sweet tooth somewhere in my gums and I know there are many of you out there who are just like me! This column is for you. If you want to soothe your sweet tooth, try these recipes for Delicious Chocolate Cinnamon Dip, Canadian Popcorn Nut Crunch, or Drop Doughnut Puffs.

DELICIOUS CHOCOLATE-CINNAMON DIP
8-oz unsweetened chocolate, chopped
1 can (14-oz) sweetened condensed milk
2 tbsp light-colored corn syrup
1/2 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Milk, if needed to reach dipping consistency
Favorite plain cookies for dipping

In a medium saucepan melt chopped chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and the corn syrup until combined well. Stir in the vanilla extract and the cinnamon. Serve sauce warm, stirring in the additional milk if needed. Serve with the cookies. Or serve over ice cream for a sundae, if desired.

Yield: 2 cups

CANADIAN POPCORN NUT CRUNCH
2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 cup almonds, toasted
1 1/2 cups sugar
1 cup corn syrup
1/2 cup butter
1 tsp vanilla extract
1/2 tsp ground cinnamon

Lightly spray a 5-quart Dutch oven with nonstick cooking spray. Add the popcorn and all the nuts; bake at 250 degrees for 20 minutes.

While nuts and popcorn bake, combine the sugar, corn syrup, and butter in a saucepan. Over medium heat, bring the mixture to a boil, stirring constantly. Cook, without stirring, until a candy thermometer reads 290 degrees (reaches the soft-crack stage). Remove the pan from the heat and add the vanilla and cinnamon.

Pour the syrup mixture over the nuts/popcorn mixture very slowly while stirring constantly until all the mixture is well coated. Immediately spread onto baking sheets that have been sprayed with nonstick cooking spray. Cool and break into pieces.

When completely cooled, store in airtight containers.

Yield: Approximately 4 quarts.

DROP DOUGHNUT PUFFS
1 1/2 cup sifted all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 tbsp instant coffee granules
1 egg
1/2 cup milk
2 tbsp vegetable oil
Oil for deep-frying
powdered sugar for dusting, if desired

In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/.

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/.

http://EzineArticles.com/6499363

Enjoy Old Fashion Salads With These Delicious Recipes From the Past

The recipes in this article will bring you back to Grandma's table. Cranberry Fluff, as the name implies is a fluffy salad with whipped topping (cream). Obviously, the Olive Spinach is a green salad. The Patio Salad is a combination macaroni/green salad. Or perhaps you have your own ideal salad combination but would like a homemade salad dressing. Try this Homemade Celery Seed Dressing. Each of these recipes are from my 1950s Hoosier childhood.

CRANBERRY FLUFF
1 lb fresh cranberries
3 cups sugar
1 cup chopped walnuts
1 container (12-oz) frozen whipped topping, thawed

Grind cranberries. Add the sugar to the cranberries; stir together well. Cover the mixture and refrigerate for 24 hours. Before serving, fold in the nuts and whipped topping.

OLIVE SPINACH SALAD
4 cups torn fresh spinach
2 medium tomatoes, diced
1 hard-boiled egg, chopped
1/2 cup sliced pimento-stuffed olives
1 avocado, peeled and thin sliced
1 egg yolk, raw
1 clove garlic, halved
5 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 tsp pepper
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Combine the spinach, tomatoes, boiled egg, olives and avocado; toss lightly. Chill.
Combine the remaining ingredients; beat thoroughly. Add to the spinach mixture and toss lightly but thoroughly.

Note: This salad contains a raw egg yolk. Handle with care.

PERFECT PATIO SALAD
Have had this recipe for years but have no idea why it is called a patio salad. Possibly because it was served outside once patios became popular. This is an old recipe my late mother had for years and I've had for years since.

2 cups (8-oz) elbow macaroni, uncooked
3/4 cup clear French dressing
1/2 cup dairy sour cream
2 cups fresh broccoli florets
1 small onion, chopped
2 cups shredded iceberg lettuce
freshly ground black pepper
1 cup cherry tomatoes

Prepare macaroni according to the directions on the package. Blend the French dressing with sour cream in a large bowl. Add the drained macaroni, broccoli, onion, and pepper to taste; mix and chill.

Line a salad bowl with the lettuce leaves and heap the macaroni salad in the center. Garnish with tomatoes and lemon wedges, if desired.

HOMEMADE CELERY SEED DRESSING
1 1/4 cups sugar
2 tsp dry mustard
2 tsp salt
1 medium onion, grated
2/3 cup vinegar
1 pint vegetable oil
1 1/2 tsp celery seed

In a medium mixing bowl combine the sugar, mustard, salt, onion, and half of the vinegar and beat. Gradually add the oil, celery seed, and the rest of the vinegar. Store in a sealed quart jar.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/

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Pumpkins Aren't Just for Jack-O-Lanterns! Try These Delicious Pumpkin Recipes

As we approach Fall, my mind turns to the beautiful Southern Indiana Falls of my childhood. The leaves, especially on the maple trees were such a myriad of colors, the fields held scrarecrows and fodder shocks. Hay bales and colorful pumpkins were everywhere. But one of the best parts of Fall were the delicious desserts when we cooked up those pumpkins. Not only do you get some good pulp out of the pumpkin, the seeds are delicious, too. This first recipe combines those tasty seeds with walnuts and almonds for a tasty baked cluster. The second recipe makes a delicious layered dessert.

PUMPKIN SEED NUT CLUSTERS
1 cup unsalted pumpkin seeds
1 cup walnuts, broken into pieces
1 cup plain slivered almonds
3 egg whites
1 cup sugar
3/4 cup flour
1/4 tsp salt

Preheat oven to 325 degrees.
Grease a couple of baking sheets; set aside.

Spread the pumpkin seeds, walnuts, and almonds out on a large cookie sheet with sides or a 10 x 15-inch baking pan. Toast in oven at 325 degrees 10 to 15 minutes until golden; cool.

While seeds/nuts cool, beat the egg whites in a large mixer bowl until soft peaks form (soft peaks will curl over rather than stand stiff). Gradually add half the sugar, beating until sugar is dissolved and stiff peaks form.

Stir together the other half of the sugar, the flour and the salt. Gently fold this mixture into the stiff egg whites. Fold in the toasted seeds and nuts mixture. Drop the mixture onto the prepared baking sheets by rounded teaspoonsful. Bake at 325 degrees 10 to 12 minutes. Remove from oven and allow to cool on cookie sheets for a couple of minutes. Remove to wire racks to cool completely.

Yield: 48 clusters

PUMPKIN SPICE DESSERT
1 cup biscuit and baking mix
1/2 cup quick cook oats
1/2 cup packed brown sugar
1/4 cup stick butter
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 can (13-oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans or walnuts
1/2 cup brown sugar, packed
2 tbsp stick butter

Preheat oven to 350 degrees.

In a small bowl cut together the biscuit and baking mix, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press the mixture onto the bottom of a 9 x 13 x 2-inch baking pan. Bake for 10 minutes at 350 degrees. Set aside to cool slightly.

In a medium mixing bowl beat the pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves together until well mixed. Pour pumpkin mixture over the baked mixture. Bake at 350 degrees for 20 minutes.

In a small bowl mix the chopped nuts, 1/2 cup brown sugar, and 2 tablespoons butter together until crumbly. Sprinkle the mixture over the pumpkin layer. Bake an additional 15 to 20 minutes. Cool completely before cutting to serve.

Note: Great served with ice cream or whipped cream, if desired.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/.

For her diabetic information and recipes visit her at http://diabeticenjoyingfood.blogspot.com/.

http://EzineArticles.com/6508400

Quick and Easy Recipes for Tasty Salads That Are Delicious! Perfect for Your Buffet Table, Too

Whether you are looking for an entree salad or a side dish salad, we have a recipe for you. Choose from the recipe for on Orange Pineapple Salad or one for a different twist on an old standby, Ham Waldorf Salad. Both are very tasty but about as different as two salads can get. Perfect for luncheons, an entree salad or a side dish, both would add a great touch to a brunch or buffet table. The Ham Salad has some great variation ideas. You could replace the ham with diced or shredded chicken for a completely different taste. Want to go a little fancy? Replace the grapes with fresh pineapple chucks and serve the salad in a hollowed out half pineapple. Wouldn't that be pretty on your buffet? The Orange Pineapple Salad is a totally different yet very refreshing salad made with dry flavored gelatin, pineapple, mandarin oranges, whipped topping, and crunchy pecans. Both are quite yummy!

HAM WALDORF SALAD
2 cups cooked lean cubed ham
2 cups chopped red Delicious apples
1 cup thin sliced celery
2/3 cup seedless grapes, halved
1/4 cup chopped toasted pecans
1/2 cup mayonnaise
1/2 cup sour cream
3 teaspoons lemon juice
2 teaspoons Dijon mustard
1/4 cup Splenda granular (or sugar)
salt and pepper to taste
1/4 cups chopped pecans for garnish, if desired
red lettuce leaves for salad plates, if desired

Combine the ham, apples, celery, grapes, and the toasted pecans in a bowl.

In a small bowl blend together the mayonnaise, sour cream, lemon juice, Dijon mustard, and Splenda; stir into the ham mixture. Season salad to taste with salt and pepper.

To serve, place lettuce leaves on 4 salad plates and top each with 1/4 of the salad mixture. Sprinkle with the pecans, if desired.

Variations:
Replace ham with chicken.
Replace the grapes with pineapple chunks and serve in a hollowed out half pineapple.

ORANGE PINEAPPLE SALAD
2 small (4-serving size)pkgs orange-pineapple gelatin
1 can (11-oz) pineapple tidbits, drained (save juice for later use or drink it)
1 can (11 3/4-oz)mandarin oranges, drained, juice discarded
1 large carton frozen whipped topping, thawed
3 cups large curd cottage cheese
1/2 cup chopped pecans

Mix the cottage cheese with the whipped topping. Stir in the gelatin powder to blend well. Gently fold in the drained pineapple,oranges, and pecans. Refrigerate until serving time.

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/
For her diabetic diabetic recipes and information visit her at http://diabeticenjoyingfood.blogspot.com/

http://EzineArticles.com/6498302

Fall = Apples = Delicious Treat Recipes

Fall and apples just seem to go together even though we do enjoy apples year-round. When you pass the Farmer's Market, notice the beautiful display of apples in your grocery store, etc, pick up a bag and head home to these yummy recipes and bake up a real treat for your family and/or friends. Choose from Apple Date Dumplings with a Caramel Date Fluff Topping or an Apple Custard Pie, if you must. But I say, "Why not just try them both?"

APPLE DATE DUMPLINGS
6 apples, pared and cored
1/4 cup brown sugar
1/4 cup chopped dates
1/4 tsp cinnamon
3 tbsp chopped nuts
1 egg
1 tbsp milk
Pastry for 2-crust pie

Roll pastry into two 14-inch circles. Cut each circle into three equal wedges. Place one apple on each wedge.

In a bowl combine the brown sugar, dates, cinnamon, nuts; fill the cored apple centers with this mixture. Moisten the edges of the pastry wedges and fold over the apples, sealing and pricking tops over the filling. Place dumplings in an ungreased baking dish. Blend the egg and milk together and brush over the pastry. Bake at 350 degrees for about 40 minutes or until apples are cooked. Make the following topping and serve over the dumplings.

TOPPING (Caramel Date Fluff):

1 cup whipping cream
1/3 cup brown sugar
1 tsp vanilla
1/2 cup chopped dates

Beat the whipping cream with the brown sugar and vanilla until stiff. Fold in the chopped dates. Serve over the dumplings.

APPLE CUSTARD PIE
1/2 cup sugar
1/4 cup corn starch
3 eggs
1/2 cup butter, melted
1/2 cup corn syrup
1 tsp vanilla extract
2 large apples, peeled and thinly sliced
1 9-inch pie shell, unbaked
2 tbsp chopped walnuts, optional

In a medium bowl combine the sugar and corn starch; whisk in the eggs. Stir in the butter, corn syrup, and vanilla extract. Fold in half the apple slices. Pour into the prepared pie shell.

Place the remaining in an overlapping circle design on top of the pie. Sprinkle with the chopped walnuts, if using.

Bake the pie at 375 degrees for 50 minutes or until the center of the pie is set. Cool completely on a wire rack.

If using a frozen pie shell, do not thaw. Place pie in a preheated oven on a preheated cookie sheet and bake as above.

Yield: 8 servings

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic information and dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

http://EzineArticles.com/6506313