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September Recipes


3/4 Cup Vanilla Almond Milk (or regular milk)

1    Small/Medium Banana (frozen)

2    Tbsp. Unsweetened Cocoa Powder

1    Dash Cinnamon

1    tsp. Instant Coffee Granules

2    Tbsp. Chocolate Protein Powder

1    Tbsp. Nut Butter

Place all ingredients into any standard blender and blend until smooth.

Makes 1 serving.


1  Pkg. Refrigerated Grands Flaky Biscuits

1  Cup Fresh Peaches (sliced 1 inch thick)

3  to 4 oz. Soft Brie Cheese

2  Tbsp. Brown Sugar

1  tsp. Ground Cinnamon

1  Tbsp. Honey

1  Tbsp. Butter

Preheat the oven to 375 degrees F. Split the biscuits in half. Place 3-4 slices of peach in the center of the bottom half of each biscuit. Add a small spoonful of Brie (about 1 tsp.). Sprinkle each bottom half with brown sugar and cinnamon. Drizzle with a bit of honey. Place the tops back on each one and gently press the edges together to seal and close. Place them about 2 inches apart on an ungreased cookie sheet.

Put the butter in a small sauce pan over medium heat and melt it. Let it snap and crackle in the pan until it smells nutty and is browned. Remove from heat. Brush each filled biscuit with browned butter, making sure to get the browned bits of butter from the bottom of the saucepan. Bake for 12 to 15 minutes. The tops will be golden. Brush the pie bombs with more browned butter again after baking. Serve warm. 

Serves 8.


3/4 Cup Peach Nectar

1    Tbsp. Honey

1/8 tsp. Almond Extract

2    Cartons (5.3 oz. each) Vanilla Yogurt

3    Cups Fresh Peaches (sliced, frozen)

4    Mint Sprigs (optional)

Place first 4 ingredients in a blender; process until blended. Add peaches; process until smooth. Divide evenly between 4 glasses and garnish if desired. Serve immediately.

Serves 4.


1     Deep Dish 9” Pie Shell

6     to 8 Ripe Tomatoes

1     Medium Onion

       Black Pepper (to taste)

2     tsp. Fresh Basil (chopped)

2     tsp. Fresh Oregano (chopped)

3/4  Cup Mayonnaise

1/3  Cup Shredded Sharp Cheddar Cheese

1/3  Cup Parmesan Cheese

Preheat oven to 350 degrees. Bake the pie shell for 8 to 10 minutes or until lightly browned.

Slice the tomatoes and allow them to drain for a half hour. Slice the onion into thin slices. Arrange onion slices in the bottom of the baked shell. (onion can be sauted first if you desire)  Arrange a layer of tomato over the onion and sprinkle with pepper, basil and oregano. Arrange more layers of tomatoes and herbs till shell is almost full.

In a small bowl, mix the mayonnaise, chedder and parmesan cheeses. Spread over the top of the pie. Bake at 350 degrees for 20 to 25 minutes or until golden brown on top. Serve warm.

Makes 8 servings.

Recipe From: Jean Arendt


1/2 Cup Butter (softened)

1/2 Cup Splenda* Brown Sugar Blend

2    tsp. Baking Soda

1    tsp. Ground Cinnamon

1    tsp. Ground Ginger

1/4 tsp. Salt

1    Egg

1/4 Cup Unsweetened Applesauce

1    tsp. Vanilla

2    Cups Whole Wheat Flour

1    Cup Carrots (finely shredded)

3/4 Cup Raisins

3/4 Cup Walnuts (finely chopped)

Preheat oven to 375 degrees F. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar blend, baking soda, cinnamon, ginger and salt; beat until combined. Beat in egg, applesauce and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour, carrots, raisins and walnuts, by hand, just until combined.

Drop by slightly rounded teaspoons, 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely. To store, layer between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Makes 36 cookies.

Cooking Wisely Tips for Diabetics:

*Use cooking spray or small amounts of olive oil or canola oil instead of butter.

*Grill, broil, bake or stir fry instead of frying foods.

*Steam vegetables in water or low sodium broth.

*Remove skin, before cooking, from chicken or turkey.


      Cooking Spray

1    lb. Ground Beef

3    Cups Bell Peppers (chopped, a combination of red, green and yellow)

1    lg. Onion (sliced thin)

2    lg. Garlic Cloves (sliced thin)

2    Tbsp. Fresh Ginger root (minced)

2    Tbsp. Dried Parsley

1/4 tsp. Crushed Red Pepper Flakes

1/2 tsp. Salt

1    Cup Beef Stock (not broth)

3    Tbsp. Soy Sauce

1    Tbsp. Molasses

1    tsp. Chili Paste

1    tsp. Worcestershire Sauce

1/4 Cup Water

2    Tbsp. Cornstarch

Spray a large skillet with cooking spray. Over medium heat, cook and stir the ground beef until evenly browned. Drain and set aside.

Add the peppers, onion, garlic and ginger. Season with parsley, red pepper flakes and salt. Cook and stir until tender. Return the beef to the skillet.

In a small bowl, mix together the beef stock, soy sauce, molasses, chili paste and Worcestershire sauce. Cook until heated through and sauce comes to a boil. Combine water and cornstarch and add to skillet. Stir constantly until sauce is thickened. Serve over cooked rice.

Serves 6.


1    lb. Lean Ground Beef

1/4 Cup Panko Bread Crumbs

2    Tbsp. Tomato Paste

1    tsp. Worcestershire Sauce

1    tsp. Ground Mustard

1/2 tsp. Onion Powder

1/2 tsp. Ground Pepper

1    Pinch Salt


1       lg. Vadalia Onion (diced)

4       oz. White Mushrooms (sliced)

1       tsp. Fresh Thyme Leaves (chopped)

1/2    tsp. Garlic Powder

2 1/2 Tbsp. Cornstarch

3       Cups Beef Stock (not broth)

1       tsp.Worcestershire Sauce

1       Tbsp. Butter

In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, Worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal portions and form into patties about 1/2 inch thick.

Heat 1 teaspoon olive oil over medium heat in a large cast iron pan or heavy bottom skillet. Add the patties to the pan and cook until browned, approximately 2 to 3 minutes. Turn the patties over and cook 3 to 4 minutes longer or until browned. Transfer to a platter and keep warm.

Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and cornstarch. Cook for 1 minute. Slowly add the beef stock, scraping the bottom of the pan to loosen the brown bits. Stir in the Worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season to taste with salt and pepper. Return the beef patties to the pan and cook for 5 to 7 minutes or until no longer pink in the middle. Sprinkle with parsley or chives. Serve immediately.

Serves 4.


1    Large Loaf Challah Bread (cubed)

1/4 Cup Light Brown Sugar

1/2 Cup Granulated Sugar

1    tsp. Cinnamon

1    Cup Heavy Cream

1    Cup Whole Milk

6    Eggs

1    tsp. Vanilla

2    Tbsp. Butter

4    Granny Smith Apples (peeled, chopped)

1/2 Cup Caramel Sauce (divided)

Preheat oven to 350 degrees F. Spread challah cubes on a large baking sheet and bake until the bread is toasted, about 10 minutes.

Whisk together milk, eggs, vanilla, cream, granulated sugar and cinnamon. Soak the toasted bread cubes in the milk and egg mixture.

Melt butter in a large skillet over medium heat. Saute apples with brown sugar and 1/4 cup caramel sauce until tender and bubbly.

Butter or grease a 1 1/2 to 2 quart baking dish. Mix most of the apple pieces into the bread-custard mixture. Transfer bread mixture to prepared pan. Arrange remaining apples on top of the bread pudding. Bake for 45 minutes to 1 hour. Drizzle with more caramel sauce. Serve warm or cool.

Serves 6.


1. Jonathan

2. Jonagold

3. Honey Crisp

4. Granny Smith

5. Melrose

6. Winesap

7. Breaburn

8. Rome Beauty

9. Golden Delicious

10. Cortland

11. Northern Spy

12. Gala


1   lb. Lean Ground Beef

1   Onion (diced)

1   Pkg. (1.31 oz.) Sloppy Joe Seasoning Mix

1   Can (15 oz.) Tomato Sauce

1   Can (14.5 oz.) Fire Roasted Tomatoes (diced, undrained)

1   Jar (12 oz.) Roasted Red Peppers (diced, drained)

12 oz. Uncooked Rotini Pasta

In 10 inch skillet, cook 1 lb. lean ground beef and diced onion over medium-high heat until beef is thoroughly cooked, breaking up the beef as it cooks. Drain.

Add the package of sloppy joe seasoning mix, tomato paste, fire roasted tomatoes and the jar of roasted red peppers (drained). Stir to combine. Heat to boiling over medium-high heat. Add the uncooked pasta and toss until the pasta is submerged. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is tender.

Serves 6.