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Are you looking for the best sugar free desserts for diabetics? Just because you are diabetic does not mean you have give up your sweet tooth. Try the best sugar free desserts to satisfy your sweet cravings with these 10 sugar free desserts.

1. DIABETIC SPONGE CAKE

• 7 eggs
• 1/2 c. fruit juice, orange
• 3 tbsp. Sweet ‘n Low or any sugar substitute
• 2 tbsp. lemon juice
• 3/4 tsp. cream of tartar
• 1 1/2 c. sifted cake flour
• 1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

2.BANANA NUT SQUARES

• 2/3 c. margarine
• 4 pkg. Sweet ‘n Low or 2 or 3 tsp.
• 2 eggs, separated (stiffly beat whites)
• 1 c. mashed bananas
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. sour cream
• 1/2 tsp. vanilla
• 1/2 c. chopped nuts

Cream Sweet ‘n Low and margarine. Add egg yolks and mix well. Add bananas, sift dry ingredients. Add alternately with sour cream to shortening mixture. Mix until well blended. Add vanilla, stiffly beaten egg whites and nuts. Pour into two 8×8 or 9×9 inch square pans. Doesn’t rise like regular bars.

3.BIRTHDAY CAKE

• 2 c. sifted cake flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 6 tbsp. softened margarine
• 1 1/4 tsp. vanilla
• 1/4 tsp. almond extract
• 1 c. sugar
• 1 egg
• 3/4 c. milk
• 1/2 c. sugar-free strawberry jam
• 1 c. nondairy whipped topping

Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. stirring with a spoon, add the dry ingredients alternately with milk. Stirring after each addition until batter is smooth. Pour into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. For added color you can add a drop of (your color choice) food coloring to the whipped topping before putting it on top of cake.

4.BROWNIES

• 2 c. graham cracker crumbs (approximately 24 crackers)
• 1/2 c. chopped walnuts
• 3 oz. semi-sweet chocolate
• 1 1/2 tsp. Sweet-N-Low (6 packs)
• 1/4 tsp. salt 1 c. skim milk

Heat oven to 350 degrees. Place all ingredients in bowl; blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2-inch squares while warm.

5.OATMEAL COOKIES

• 1/2 c. margarine
• 1 egg
• 1 tsp. sucaryl solution
• 1/4 c. milk
• 1 c. flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1/2 c. raisins
• 1 c. rolled oats

Cream margarine. Add beaten egg, sucaryl solution, and milk. Sift and mix dry ingredients and then add to first mixture. Beat in vanilla, raisins, and rolled oats. Drop by teaspoon onto greased cookie sheet and bake. You can use 1/4 cup margarine and 1/4 cup applesauce or 1 banana instead of using the full amount of margarine.

6.CHOCOLATE CHIP COOKIES

• 1/4 c. margarine, softened
• 1 1/2 tsp. vanilla
• 1 c. + 2 tbsp. flour
• 2 tsp. baking powder
• 1/2 c. semi-sweet chocolate chips
• 1/4 c. chopped nuts
• 4 tsp. liquid sweetener
• 1 egg
• 1/2 tsp. salt
• 1/4 tsp. soda

Combine first 4 ingredients in small mixer bowl. Beat at high speed for 1 to 2 minutes or until light and fluffy. Add next 4 ingredients with 1/2 cup water. Blend at low speed until well combined. Stir in chocolate chips and nuts. Dough will be soft. Drop onto ungreased cookie sheet. Bake at 425 degrees for 10 to 12 minutes.

7.FUDGE

• 1 14 1/2 oz. evaporated milk
• 3 tbsp. cocoa
• 1/4 c. oleo Liquid Sweetner to equal
• 1/2 c. sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 1/2 c. graham cracker crumbs
• 1/4 c. nuts

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

8.ORANGE SHERBET

• 1 c. orange juice
• 1 tsp. unflavored gelatin (1/3 envelope)
• 2 tbsp. lemon juice
• 1 tbsp. grated orange peel
• nonnutritive sweetener equal to 1/2 cup sugar
• 1/2 c. nonfat dry milk powder

Mix all ingredients together until well blended.

9.APPLE PIE

• Pastry for 8 inch two crust pie
• 6 c. sliced tart apples
• 3/4 tsp. cinnamon or nutmeg 1
• (12 oz.) can frozen Seneca apple juice
• 2 tbsp. cornstarch

Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice, cornstarch and spice (optional). Let it boil until clear. Pour over apples. Cover with top crust. Bake 50 to 60 minutes.

10.PEANUT BUTTER COOKIES

• 1/3 c. plain flour
• 1/4 tsp. baking soda
• 1/4 tsp. baking powde
• Pinch of salt
• 2 tbsp. shortening
• 2 tbsp. peanut butter
• 1 tsp. Sweet ‘n Low
• 1 egg, beaten

Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet ‘n Low). Add beaten egg and mix well. Drop by large teaspoon on greased cookie sheet. Bake at 350 degrees for 10 minutes.

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Looking for the best smoothie recipes? Look no further and try these 15 best smoothie combinations. Smoothies are the perfect way to start your morning or refresh yourself on a hot day. Try 1 of these 15 best recipes filled with fresh vegatables and fruit. List of my favorite 15 smoothies below. The Best Smoothie Recipes are easy to prepare just throw ingredients into the blender. If you love smoothies try the Best Smoothie Recipes.

1. Apple Coconut Smoothie

• 1/4 cup apple juice
• 1 pinch grated coconut or 1 T. coconut milk
• 1/2 banana
• 1/4 teaspoon fresh ginger root peeled
• 2 small ice cubes
• Put all ingredients into blender.
• Blend until smoothie consistency is reached

2. Apricot Smoothie

• 1/4 cup orange juice
• 1/2 cup plain, low-fat yogurt
• 1/2 cup peeled, pitted and chopped fresh apricots
• honey to taste
• Place all the ingredients in a blender. Blend on high speed until smooth

3. Banana Oat Smoothie

• 1 Cup Milk
• 1 Packet Instant Oatmeal, Regular Flavor
• 1 Whole Banana, Cut In Chunks
• 1 Cup Orange Juice
• Combine all ingredients in a blender. Cover and blend on high speed for 1 min.

4.Cantaloupe Berry Smoothie

• 1/2 cantaloupe – peeled, seeded and cubed
• 1/2 cup plain yogurt
• 1 cup raspberries
• 3 tablespoons white sugar
• In a blender, combine cantaloupe chunks, yogurt, raspberries and sugar. Blend until smoothie.

5. Fresh Fruit Smoothie

• 1 Cup Watermelon; Cut Up
• 1 Cup Cantaloupe Or Honeydew;
• 1 Cup Pineapple; Cut Up
• 1 Cup Mango; Cut Up
• 1 Cup Strawberries; Halved
• 1/4 Cup Sugar
• 1 Cup Orange Juice
• Crushed Ice
• Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Serves 6

6. Healing Smoothie

• 1 firm kiwi fruit — peeled
• 1/4 cantaloupe — with skin
• 1 ripe banana
• Blend until to smooth.

7. Kiwi Cooler Smoothie

• 1 1/2 cups diced fresh kiwi
• 1 1/2 cups lime sherbet
• 1 cup diced ripe banana
• 1 cup honeydew melon
• Place all ingredients in a blender or food processor. Process until smooth.

8. Lemon Strawberry Yogurt Smoothie

• 1 cup nonfat vanilla yogurt
• 1/2 cup orange juice
• 1 1/2 cup strawberries
• 1/2 cup crushed ice
• 1 T. lemon juice
• 1/2 tsp. lemon zest
• Combine all in blender until smooth.

9. Mango Tango Smoothie

• 1 cup pineapple juice
• 1 cup orange juice
• 1/2 frozen banana (chunks)
• 1 cup pineapple sherbet
• 1 1/2 cups frozen mango slices
• Combine all in blender until smooth.

10. Melon Madness Smoothie

• 1 1/2 cups seeded and chopped watermelon
• 1 1/2 cups seeded and chopped honeydew melon
• Juice of 2 limes
• 1 cup vanilla nonfat yogurt
• 1 cup ice cubes
• Place all ingredients in a blender and blend until smooth.

11. Orange Pineapple Coconut Smoothie

• 1/4 cup orange juice
• 1/4 cup pineapple juice
• 1 tbsp coconut milk
• 1/2 banana
• 1/4 tsp grated fresh ginger root
• 1/2 cup crushed ice or 2 small ice cubes
• Add all ingredients to blender and process until smooth.

12. Papaya Raspberry Smoothie

• 1 frozen banana, peeled
• 1/2 fresh papaya
• 10-12 raspberries (fresh or frozen)
• 1/2 cup water or fruit juice
• Put all ingredients into blender. Blend until smoothie consistency

13. Peach Berry Smoothie

• 1 cup nonfat peach yogurt
• 3/4 cup peach nectar
• 1/2 cup raspberries
• 1 1/2 cup ripe medium peaches, diced
• Combine the yogurt and nectar in a blender. Add the raspberries and peaches. Blend until smooth

14. Pear Smoothie

• 1 1/2 c. diced pears
• 1/2 c. peach yogurt
• 1/2 c. pear nectar
• 1 tsp. lemon juice
• 1/4 tsp. grated fresh ginger
• 3-5 ice cubes

15. Quick Morning Smoothie

• 2 Frozen Bananas
• 1 cup of sliced frozen peaches
• 1 cup of natural apple juice
• ½ cup of sliced strawberries
• Place all ingredients in blender, mix and drink

If you are like me and love hosting parties , amaze your guests by making these 20 best appetizers ever. These are the best appetizers ever for any event you host. Here are the 20 appetizers recipes below.

1.  Sausage Balls in Blankets

Ingredients

1 1/2 cups all-purpose flour 2 teaspoons curry powder 1 teaspoon paprika 1/4 teaspoon salt 8 ounces shredded Cheddar  cheese 1 pound pork sausage 1/2 cup butter

Directions

Mix in a large bowl the flour, curry, paprika, salt and cheese. With  pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.  With hands shape into a ball.   Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small  balls.  In a large skillet, over medium heat, fry until well browned.   Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls.  Then shape  dough evenly around balls.  Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F.  Place frozen  sausage balls on a cookie sheet and bake 12-15 minutes until  golden. Serve with toothpicks as appetizers.

2. Eggplant Appetizer

Ingredients

5 eggplants, peeled and cubed 5 green bell peppers, seeded and chopped 5 tomatoes, chopped 5 onions, chopped 1 1/2 tablespoons white sugar 1 tablespoon salt 1/2 cup vegetable oil 1/2 cup red wine vinegar 1/2 cup water

Directions

Place the eggplant, bell pepper, tomato, and onion into a large pot.  In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium  heat for 30 minutes. Serve warm.

3.Cucumber and Olive Appetizers

Ingredients

1 large cucumber 1 (3 ounce) package cream  cheese, softened 1/4 cup blue cheese salad  dressing 1 (1 pound) loaf cocktail rye bread 15 pimento-stuffed green olives,  chopped

Directions

Using the tines of a fork, score the unpeeled cucumber lengthwise  on all sides. Slice the cucumber into 1/4-inch thick rounds.
In a small bowl, combine the cream cheese and blue cheese  dressing. Spread the cheese mixture on the rye bread slices.  Top  with a slice of cucumber and a slice of olive.

4. Spinach Cheese Appetizers

Ingredients

1/2 cup butter, melted 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 3 eggs 1 cup milk 2 (10 ounce) packages frozen  chopped spinach, thawed and  squeezed dry 4 cups shredded Monterey Jack  cheese

Directions

Pour butter into a 13-in. x 9-in. x 2-in. baking dish; tilt to coat.  In a bowl, combine the flour, salt and baking powder.  Whisk eggs and milk; stir into dry ingredients just until blended.  Fold in spinach and cheese.  Pour into prepared dish.
Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.  Cool for 5 minutes; cut  into small squares.  Serve immediately or transfer to a freezer  container.

5. Sausage Mushroom Appetizers

Ingredients

48 large fresh mushrooms 2 eggs, lightly beaten 1 pound bulk pork sausage,  cooked and crumbled 1 cup shredded Swiss cheese 1/4 cup mayonnaise* 3 tablespoons butter or margarine, melted 2 tablespoons finely chopped  onion 2 teaspoons spicy brown mustard or horseradish mustard 1 teaspoon garlic salt 1 teaspoon Cajun seasoning 1 teaspoon Worcestershire sauce

Directions

Remove mushroom stems (discard or save for another use); set  caps aside. In a large bowl, combine the remaining ingredients.  Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20  minutes or until heated through.

6. Chesapeake Crab Ball Appetizer

Ingredients

1 pound crabmeat 1 (8 ounce) package cream  cheese, softened 1/2 cup butter, softened 1 bunch minced green onions 1/2 teaspoon Old Bay Seasoning TM 1/2 teaspoon prepared  horseradish 1 sprig chopped fresh parsley, for garnish Old Bay Seasoning TM to taste

Directions

Remove excess shell from the crabmeat.
In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning TM and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour.
On a piece of waxed paper, mix the parsley and Old Bay Seasoning TM. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.

7. Salmon Appetizers

Ingredients

1 (15 ounce) can salmon 1 (8 ounce) package cream  cheese, softened 4 tablespoons mild or medium  salsa 2 tablespoons chopped fresh  parsley 1 teaspoon dried cilantro 1/4 teaspoon ground cumin 8 (8 inch) flour tortillas

Directions

Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired.  Spread about 2 tablespoons of the salmon mixture over each  tortilla.
Roll each tortilla up tightly and wrap individual with plastic wrap.  Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces.

8. Pesto Pita 

Ingredients

1 whole pita breads 3 tablespoons prepared pesto 3 tablespoons grated Parmesan  cheese

Directions

Split pita bread into two rounds. Spread with pesto and sprinkle  with cheese. Cut each into six wedges. Place on an ungreased  baking sheet. Bake at 350 degrees F for 10-12 minutes or until  crisp. Serve warm

9. Scallop-Avocado 

Ingredients

1 pound dry-pack scallops (16-20 count) 1 cup chopped tomato 1 cup sliced green onions 1 avocado, cubed 1 cup chopped cilantro 6 tablespoons fresh lime juice 1 tablespoon olive oil 1/2 teaspoon hot pepper flakes, or to taste 1/4 teaspoon salt, or to taste

Directions

In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes — do not overcook. Drain and  refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all  ingredients. Serve in cocktail glasses.

11.  Chicken Kabobs

Ingredients

3/4 cup soy sauce 1/4 cup sugar 1 tablespoon vegetable oil 1/4 teaspoon garlic powder 1/2 teaspoon ground ginger 2 skinless, boneless chicken  breast halves – cut into 1 inch  pieces 6 green onions, cut into 1-inch  pieces 8 ounces fresh mushrooms, stems removed.

Directions

In a mixing bowl, combine first five ingredients. Stir in chicken and  onion; allow to marinate for 30 minutes. Soak wooden skewers in  water.  On each skewer, thread a piece of chicken, onion,  mushroom and another chicken piece. Place on a broiler rack. Broil 5 in. from the heat, turning and basting with marinade after 3  minutes. Continue broiling for another 3 minutes or until chicken is  done. Serve immediately.

12. Cajun  Meatballs

Ingredients

1 pound lean ground beef 1 1/2 teaspoons hot pepper sauce 2 tablespoons Cajun seasoning 1 tablespoon Worcestershire  sauce 1 tablespoon dried parsley 1/4 cup finely chopped onion 1/4 cup fresh bread crumbs 1/4 cup milk 1 egg 1/2 cup barbeque sauce 1/2 cup peach preserves

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a  medium baking sheet.
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread  crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the  prepared baking sheet. Bake in preheated oven for 30 to 40  minutes, or until there is no pink left in the middle.
In a small bowl, combine the barbeque sauce and peach preserves.
When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

13. Chicken Meatball 

Ingredients

2 1/2 cups minced cooked  chicken breast 3 tablespoons finely chopped  onion 3 tablespoons finely chopped  celery 2 tablespoons finely chopped  carrot 2 tablespoons dry bread crumbs 1 egg white 1/2 teaspoon poultry seasoning 1 pinch pepper

Directions

In a bowl, combine all ingredients; mix well.  Shape into 3/4-in.  balls; place on a baking sheet that has been coated with nonstick  cooking spray.  Bake at 400 degrees F for 8-10 minutes or until  lightly browned.

14. Stuffed Bread 

Ingredients

11 ounces cream cheese,  softened 1 cup chopped celery 1 cup shredded Cheddar cheese 1/2 cup chopped sweet red  pepper 1/2 cup chopped water chestnuts 1 teaspoon garlic salt 1 loaf French bread, halved  lengthwise Mayonnaise dried parsley flakes 4 dill pickle spears 4 slices deli ham

Directions

In a bowl, combine the first six ingredients. Hollow out top and  bottom of bread, leaving a 1/2-in. shell (discard removed bread or  save for another use). Spread thin layer of mayonnaise over bread;  sprinkle with parsley. Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press together to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices.

15.Scallop Blankets

Ingredients

1/2 pound scallops 2 tablespoons sherry 1/2 teaspoon white sugar 1/2 teaspoon salt 6 slices bacon, cut in half 6 water chestnuts, sliced 1 green onions

Directions

In a large bowl, stir together sugar and sherry.  Add scallops to the bowl, and marinate for 30 minutes.
Remove scallops from marinade, and sprinkle with salt.  Center a  scallop or scallop piece, a slice of water chestnut, and a slice of  scallion on a piece of bacon.  Wrap, and secure with a toothpick.  Arrange on a broiling pan.
Place pan under broiler for 10 minutes, turning once, until bacon is golden and cooked.

16. No Bake Pizza

Ingredients

1 cup prepared spinach dip 1 (10 ounce) package prepared  pizza crust 1 cup chopped broccoli 1 cup cooked and cubed chicken 1/3 cup chopped green onions 1 tomato, seeded and chopped

Directions

Spread spinach dip evenly over the pizza crust to within 1/2 inch of the edge. Top with broccoli, chicken, green onions and tomato. Cut into wedges to serve.

17. Cheese and Sausage Appetizers

Ingredients

1 pound shredded Cheddar  cheese, room temperature 1/2 pound butter or margarine,  softened 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black or cayenne  pepper 8 ounces pork sausage, cooked  and drained

Directions

In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked  sausage. Form dough into 1-in. balls; place on ungreased baking  sheet. Bake at 400 degrees F for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer.

18. Cucumber and Watercress Sandwich

Ingredients

8 cups cucumber, peeled and  finely chopped 1 teaspoon salt 1/4 teaspoon ground black  pepper 1/4 cup chopped fresh chives 2/3 cup butter, softened 20 slices whole wheat bread,  crusts removed 1/3 cup mayonnaise 2 cups trimmed and coarsely  chopped watercress

Directions

Place cucumber in a medium bowl. Mix in salt. Cover and set aside for approximately 30 minutes.
Mix ground black pepper, chives and butter into the bowl with the  cucumber.
Spread whole wheat bread slices with mayonnaise. Top 10 slices  with equal portions of the cucumber mixture, then with equal  portions watercress. Cover with remaining 10 slices of bread. Cut  into triangles and serve.

19.Glazed Sausage Bites

Ingredients

1 pound bulk pork sausage 1 egg 1/2 cup saltine cracker crumbs 2 tablespoons milk 1/2 teaspoon rubbed sage 1/2 cup water 1/4 cup ketchup 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon vinegar.

Directions

In a bowl, combine the sausage, egg, crumbs, milk and sage; mix  well. Shape into 1-in. balls. In a skillet over medium heat, brown  meatballs; drain. Combine remaining ingredients; mix well. Add to  skillet; bring to a boil. Reduce heat; cover and simmer for 15-20  minutes or until centers of meatballs are no longer pink.

20. Garlic  Shrimp Scampi Appetizer

Ingredients

6 tablespoons unsalted butter,  softened 1/4 cup olive oil 1 tablespoon minced garlic 1 tablespoon minced shallots 2 tablespoons minced fresh  chives salt and freshly ground black  pepper to taste 1/2 teaspoon paprika 2 pounds large shrimp – peeled  and deveined

Directions

Preheat grill for high heat.
In a large bowl, mix together softened butter, olive oil, garlic,  shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
Lightly oil grill grate. Cook the shrimp as close to the flame as  possible for 2 to 3 minutes per side, or until opaque

Try 1 of 20 delicious camping recipes on your next camping trip. 20 easy recipes for camping. Cooking delicious camping meals while camping easier than you might think. I have rounded up my favorite camping recipes and follow these step-by-step recipes for your next camping trip.

1

Polish Sausage and Cabbage
2 lg Onions 8 Potatoes 1 md Head of cabbage 3 lb Polish sausage salt and pepper to taste
Slice onions and arrange to cover bottom of dutch oven. Slice potatoes, layer them on top of onins and cover with water and salt and pepper to taste. Cover and place on coals until water starts to simmer. Cut cabbage into wedges. When water is simmering, add cabbage wedges and sausage and return to heat. simmer until potatoes are tender and the cabbage is tender.

2

Roast Corn
2 Ears or corn Salt and pepper Butter String
Peel ears leaving husks on at bottom and remove corn silk. Replace husks covering ears and tie around top. Dip corn in salt water. Place corn on screen over hot coals and turn often until all side are done. When cooked remove husks and add salt and pepper and margarine.

3

Onion Swiss Steak
3 lb Round steak, 3/4″ thick 1 1/2 ts Salt 1/4 ts Pepper 2 pk Onion soup mix 2 cn (10 oz) tomatoes
Cut steak into serving pieces, season with salt and pepper and place into dutch oven. Sprinkle onion soup mix over top and pour tomatoes over all. Cover and cook over slow fire for 2 to 3 hours or until meet is done and tender.

4

Great Outdoors Potatoes
6 Potatoes 1/4 c Olive oil 2 ts Lemon juice 1 ts Dijon mustard 1/2 ts Corriander 1/2 ts Fresh ground peppper 1 ts Minced onion 1 Pureed garlic clove . 1 ts Paprika
Scrub potatoes and cut into quarters, keeping skins on. Boil until tender, and coat them with the dressing which you can prepare in advance. Wrap the potato quarters in tin foil, and place on coal to brown. Delicious with meat or fish.

5

Sizzlin’ Beef Kabobs
3 tb Veg. oil 2 tb Soy sauce 1 tb Red wine vinegar 1 ts California StyleBlend Garlic Powder . 3/4 ts Hot Shot! Glack & Red Pepper Blend 1 lb Sirloin steak, cut into 1″ cubes Assorted vegetables
Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak; toss to coat. Refrigerte 3 or more hours. Spear with veggies on metal skewers. Grill or broil 12-15 minutes, turning frequently.

6

Foiled Chicken
1 sm Green pepper; chopped 1/2 sm Red pepper; chopped 10 Mushrooms; chopped 4 lg Chicken breasts 1 cn Pineapple slices (8oz) Non-stick cooking spray or 1 tsp butter Garlic powder, salt and/or pepper to taste . 4 Squares heavy duty foil (16×16 inches)
Divide the bell peppers and mushrooms into 4 equal parts. Coat a small area in the center of the foil with cooking spray or a small amount of butter. Place a portion of peppers and mushrooms on the greased area of the foil. Top with a chicken breast and a pineapple slice. Season with garlic powder, salt and pepper to your taste.
Fold the foil securely and check for leaks. Place on the coals for 10 to 15 minutes per side.

7

One pan Breakfast
3 sausage links 3 eggs 1/2 spud 1/4 cup shredded cheese 3 tblspoons milk
Dice sausage links and cook until done, setting aside drippings. Dice the spud into small hash size pieces, cook in drippings until done (not crispy)and drain. Beat eggs and milk and add to spuds. Cook to a soft scramble, add cheese and sausage. Cook until cheese is melted. Serve with cold milk and toast. Serves one.

8

Camper’s Stew
1 cn Whole new potatoes 1 cn Green beans 1 cn Diced carrots 1 cn Meatballs with gravy 8 oz Can tomato sauce 2 tb Dehydrated onion
Drain liquid from vegetables, save 1 cup. Combine all ingredients, bring to a boil and serve. Delicious also with “biscuit mix” dumplings. Follow directions on package. Serves 2 to 3. Easily doubled.

9

Chicken In Foil
1 sm Green bell pepper; chopped 1/2 sm Red bell pepper; chopped 10 Mushrooms; chopped 4 Chicken breast; halved 1 cn Pineapple slices; 8oz 1 ts Butter or margarine Garlic powder, salt and/or pepper to taste 4 16-inch squares aluminum foil
Divide the peppers and mushrooms into four equal parts. Coat a small area in the center of the foil with butter or margarine. Place a portion of peppers and mushrooms on the greased area of foil. Top with a chicken breast and a pineapple slice. Season with garlic powder, salt and pepper.
Fold foil securely and check for leaks. Place on coals for 10 to 15 minutes per side.
Makes about 4 servings.

10

Burgers In Foil
1 .to 1 1/2 lb ground beef 4 16-inch squares aluminum foil 4 Carrots; sliced 1 cn Potatoes; 16oz, sliced 2 sm Green bell peppers; chopped Dehydrated onion flakes Worcestershire sauce Salt & pepper to taste
Separate meat into 4 portions. Place each in the center of a square of foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worcestershire sauce, salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.
Makes 4 servings.

11

Camp Stew
1 ea Or more chickens 2 ea Twice as many squirrels as chickens Slices of pickled pork -or- bacon to cover bottom of stew-pan Irish potatoes 2 lg Onions; cut up fine Butter beans Corn Tomatoes Red, black pepper & salt to taste
Prepare one or more chickens, and twice as many squirrels, as for frying. Into the bottom of a pot or deep stew-pan, lay slices of pickled pork or bacon, cutting off the rind and rancid parts, if bacon is used. Put a layer of chicken, one of Irish potatoes peeled and sliced, two large onions cut up fine, butter beans, corn and tomatoes; red and black pepper and salt to taste; a layer of game, then of pork. Finish with a layer of vegetables; cover with water, and, putting on a well-fitting cover, set the vessel where the mixture will simmer gently and steadily for four hours.

12

Camp Chili
1 c Lentils 3 tb Tomato soup powder 2 tb Masa or Corn flour 1 tb Chili Powder 1 tb Onion Flakes 1 tb Cumin 1 ts Oregano 1 ts Salt 1 Clove Garlic 4 c Water
Combine all the ingredients and simmer 30 – 45 Min.

13

Camper’s Sausage
2 1/2 kg Ground beef 5 ts Tender quick curing salt 2 ts Coarsely ground pepper 2 ts Garlic salt 2 ts Mustard salt 1 ts Hickory-smoked salt
These will keep for several days without refrigeration.
Mix together spices. Crumble meat and, with the hands, thoroughly mix in spices. Cover and refrigerate for 24 hours. Mix again and refrigerate another 24 hours. On the third day, shape into five rolls about 38 mm in diameter. Place 50 mm apart on a metal rack and bake at 150 degrees F (65 degrees C) for 8 hours, turning every 2 hours.

14

Foil Dinner
12 Potatoes, partially cooked 12 Carrots or other vegetable 3 lb Ground beef Salt and pepper to taste
For single servings: Cut one potato into small pieces. Cut carrot into sticks. Make a patty of 1/4 lb. ground beef (3/4 inches thick). Place all ingredients side by side on a piece of foil. Season to taste, wrap in foil and put packet into embers or onto grill. Cook 10 to 20 minutes.
Other combinations: Ham, pineapple and sweet potato; Chicken legs, onion and potato; Hot dogs and onions; Hot dogs with cheese and bacon; Hot dogs with apples and cheese.

15

Camp Pudding
2 lg Packages Instant Pudding Mix 2 c Dry Milk (Instant Style) 1 sm Package Oreo Cookies Or Graham Crackers, Crushed
Use the packages of pudding that use 3 cups milk or get 3 smaller packages. Flavor is optional. Put the dry pudding power into a zip lock bag. Add 2 cups dry milk and mix well.Close the bag after getting as much air from the bag as can be done easily.

16

Campers Hobo Pie
1 lb Ground beef 4 Carrots sliced 2 Potatoes cubed 1 md Onion, sliced in 1/4″ pieces Butter
Form hamburger patties and put one patty,with individual servings of whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.Brush everything with butter and sprinkle with salt and pepper.Fold foil over food and place on charcoal or open fire Cook for an hour,turning every 15 minutes.Chicken can be substituted for the hamburger meat.

17

Corn on the Cob with Chili Butter
8 Ears corn 1 Stick butter, cut into bits 2 Scallions, chpd 1 cl Garlic, crushed . 1 1/2 T Chili powder 1 t Lemon juice Salt
Prep: 10 mins Marinate: 10 mins Cool: 10-15 mins. Prepare a medium fire. Gently peel back corn husks, leaving attached at base. Remove silk. In food processor, combine butter, scallions, garlic, chili powder, and lemon juice. Process until well blended. Rub 2t of this butter over each ear of corn. Fold husks back over; tie with string; soak corn in a lg bowl of cold water 10 mins to prevent burning. Squeeze out excess water. Place damp corn on an oiled grill set 4-6″ from coals. Grill, turning and moving ears frequently, until outside leaves are lightly charred. Peel off husks and serve with additional chili butter.
Doughboys

18

Dumplings
2 c Bisquick baking mix 2/3 c Milk
Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes. Makes 10

19

No Bake Special K Candies
1/2 c Butter 2 c Sugar 1/2 c Water 2 tb Cocoa 1/2 c Peanut butter 3 c Oatmeal or: 1 c Coconut
Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. a recipe from my childhood.

20

Rice Krispie Squares
4 tb Butter 4 c Marshmallows or 10 oz 5 c Rice krispie cereal
Fat grams per serving: Approx. Cook Time: :05
Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and stir till all are coated. Using buttered spatula, press evenly into buttered 13x9x2″ pan. Cool. Cut into 2″ squares.

As the name implies, fish oil is oil that is removed from the tissues of oily fish and is often recommended as part of a healthy diet program. Many nutritionists recommend that individuals each fish at least once a week, but emphasis must be placed on the importance of avoiding fish that contain certain harmful contaminants. In avoiding predatory fish, such as sharks and others, individuals will prevent the consumption of unhealthy substances which can accumulate due to the fish’s predatory lifestyle.

The benefits of fish oil are thought to be many, including a number of experts who believe that it’s consumption can help to regulate cholesterol. This problem affects many individuals and, if left untreated, can lead to more serious complications. The liver of fish, however, may contain dangerous levels of Vitamin A.

According to the American Heart Association, daily consumption of the proper amount of fish oil can be beneficial for patients suffering from coronary heart disease. In addition, the United States National Institute of Health recommends fish oil for the prevention of cardiovascular disease and high blood pressure. Once again, the institute reiterates the fact that high levels of omega-3 fatty acid intake may increase the risk of dangerous side effects, including a stroke.

In September 2005, Louisiana State University conducted a study that resulted in findings to support a theory that fish oil may prevent the brain from developing cognitive problems that are associated with Alzheimer’s Disease. This illness, which is common among the elderly, causes an individual to gradually lose his/her memory.

Apart from consuming fish on a daily basis, fish oil is available as dietary supplements and can may be purchased at many locations. In certain cases, fish oil may require a doctor’s prescription if the product is of pharmaceutical quality. It is important that individuals read the label and/or instructions carefully before using any medication and/or dietary supplement, including fish oil. It is also equally important that individuals inform their doctor of any current health problems and/or medications for which they are currently taking.

This article is to be used for informational purposes only and is not intended to be used as professional medical advice. The information contained herein should not be used in place of, or in conjunction with, a doctor’s recommendation . Prior to beginning any treatment regimen, including one that involves the use of fish oil, an individual who develops an illness of any type should consult a licensed physician for proper diagnosis and treatment.

Everyone knows fish is good for you. But what is the best fish to eat for health .

It’s low in saturated fat, and it makes you smart. So it’s no wonder consumers are confused by headlines warning fish eaters of impending doom.
In late 2002, a San Francisco Chronicle headline warned that eating fish can be risky because of the high content of mercury in some deep-water fish. A physician in Northern California had discovered that wealthy individuals eating expensive fish, such as swordfish and tuna, were putting themselves at risk for mercury poisoning even as they were trying to eat healthy. So what is the best fish to eat you may ask.

In one case, a woman suffered hair loss and high levels of mercury in her blood. That spurred Dr. Jane M. Hightower, an expert of internal medicine at San Francisco’s California Pacific Medical Center, to fish around for answers.

Hightower studied her own patients, who were affluent and ate plenty of gourmet fish — swordfish, sea bass, halibut and ahi tuna. She found that patients who often ate these fish or were experiencing symptoms of mercury exposure (fatigue, headache, joint pain, and reduced memory and concentration) had unacceptable levels of mercury in their blood.

Hightower retested these patients after they abstained from the suspect fish for six months. The high levels of mercury disappeared. Not surprising, the FDA has issued warnings about high levels of mercury for some of these fish.

Fish remains tasty – and healthy

Fish is naturally low in cholesterol and has been the protein of choice for cardiologists and weight-conscious Americans. It is a fantastic source of omega-3 fatty acids, which have been shown to lower the risk of heart disease by lowering cholesterol and decreasing the stickiness of blood platelets. This means omega-3 fats can lower the risk for stroke.

Studies have shown conclusively that men and women who eat a diet rich in fatty fish — salmon, mackerel, sardines, anchovies and tuna — are less likely to suffer heart disease and stroke. One study published in the journal Circulation (American Heart Association) showed that eating fish regularly reduced the risk of heart disease in diabetic women as much as 64 percent. Researchers at Chicago’s Rush-Presbyterian-St. Luke’s Medical Center found that older people who eat fish at least once a week may cut their risk of Alzheimer’s disease by more than half.

It’s not necessary to eat fish every day to reap the benefits. So the best fish to eat for your health is sardines,tuna,salmon and mackerel.

Ok so how many of you love a cup of coffee? I know I do! Below you can see 6 yummy coffee recipes to enjoy your coffee a different way. We hope you enjoy it.

Irish Coffee
1 teaspoon of sugar
1 jigger of Bushmills Irish Whiskey
2/3 cup of coffee or flavoured Irish Creme coffee

1/4 cup of heavy cream, lightly whipped 

Preheat the glass with hot water. Dump the water out and add the hot coffee with the teaspoon of sugar and stir. Add the jigger of whiskey, and top with the whipping cream. Dark coffee’s are best for this recipe.

Spiced French Coffee
1 teaspoon fresh, grated orange peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 whole cloves
Regular amount of your usual coffee or try Swiss Chocolate Orange flavored coffee

Add the above ingredients together and brew as normal. Place a slice of orange at the bottom or your cup. Pour in coffee and add sugar and cream to taste. Top with whipping cream and sprinkle with a dash of nutmeg and cinnamon if so desired.
Mint Chocolate Coffee

1 ounce of chocolate mint liqueur 
Dash of shaved chocolate 
Whipping cream (optional) 
Regular coffee or try Dutch Chocolate Decaf 

flavoured coffee
Brew your regular coffee, add the 1 ounce of liqueur into your cup. Add some whipping cream if desired and sprinkle with shaved chocolate.
Coffee Flavoured Milkshakes

1 pint of coffee ice cream 
2 teaspoons finely ground coffee 
1/2 cup light rum (optional) 
4 to 6 scoops vanilla ice cream 
Instant coffee powder 

Spoon coffee ice cream into blender. Add rum and finely ground coffee. Blend on high until creamy smooth. Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder.
Frosty Mocha Coffees

1 cup of freshly brewed coffee 
1 pint of vanilla ice cream, softenend 
6 tablespoons of chocolate syrup 
1 cup prepared cold coffee 

Blend hot coffee and chocolate syrup in blender. Blend until smooth. Cool the mixture to room temperature. Pour the mixture into a medium bowl. Add the softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses and serve immediately.
Egg Nogg Coffee

1 cup of coffee or try Pumpkin Spice flavoured coffee

1 egg yoke 
1/2 cup of cream 
Dash of nutmeg 

Beat the suger and egg yoke together. Place cream in a saucepan and heat over low setting, do not burn. Wisk the egg mixture into the warmed cream, heat until hot. Add coffee to mugs and top with the cream mixture. Garnish the coffee with nutmeg.

I have fallen in love with all these  yummy coffee recipes . Comment below to tell me your favorite.

Looking for the best tea for yo whether it is Black, green, or china, we drink tea almost as much as we drink water. And there are plenty to choose from – with over a thousand different varieties from over thirty countries, there’s a different flavor and character to suit every palate. You could spend a lifetime exploring the tastes, colors and smells of the world’s teas.

Though both green and black teas come from the same plant, Camellia sinensis, the difference between them lies in how the leaves are treated after they are picked. Green tea has a simpler drying process, whereas black tea leaves are oxidised as well as dried out. This gives a stronger taste, with a higher caffeine level, and also means the tea can be stored for years without losing flavor. By far the most popular way to drink it in the West is ‘black tea’ – your everyday cup is made from this kind. But there are so many other teas find out what tea is best for you.

Teas are usually named after the province or area where they are grown. The soil, climate and landscape all affect the flavor, which means different regions produce teas with distinct characteristics. Famed as the birthplace of tea, China has been cultivating and drinking tea for around five thousand years. A large proportion of the world’s tea still comes from China, although you can now buy varieties from South America, Turkey and Nepal as well as India and Africa. Here are just a few of the better-known black teas:

China

Lapsang Souchong is probably the best known china tea, Lapsang has an aromatic, smoky taste from the pine wood fires used to dry the leaves. Yunnan is another well known tea, from the south west of China. It has a rich, malty flavor and blends well with milk. Keemun tea produces a rich brown color with a delicate nutty flavor, and is made with great skill and discipline, the leaves dried without breakage to preserve the flavor.

India

The most famous Indian tea is Assam, a full bodied and strong tea with a particularly malty taste. This is often drunk in the morning as a wake up brew! Darjeeling, from the foothills of the Himalayas, is often considered the ‘champagne’ of teas – with a light and delicate flavor. Sri Lanka gives us Ceylon tea, known for a clean and bright, full bodied taste. Because of the unique climate in Sri Lanka, tea can be grown year round.

Africa

Around a third of the world’s tea now comes from Africa, from countries like Kenya, Malawi and Zimabwe. Kenyan teas are highly bright and colorful, with a pleasant flavor. Although tea has only been grown in Africa since around 1900, the climate and advances in scientific know-how mean that African teas are used in many of the more common blends available today.

Be adventurous and try some teas from around the world. You’ll be pleasantly surprised to discover new flavours and you may just find your new favourite tea.

Try these other flavor teas listed and find what’s the best tea for you !

Looking for Weightloss Tea try the Red Tea Detox , this red tea curbs hunger cravings.

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Whatever your reasons are for becoming a vegetarian , you have decided to explore the interesting and exciting world of vegetarianism. If you have been a vegetarian for a while or have been researching about vegetarianism, you might already have some idea of what kind of vegetarian you are or want to be. There are four types:

1. Lacto vegetarians- Their diet consists of no animal products, or eggs, but do include dairy products, such as milk,

cheese, yogurt, etc.

1. Ovo-Vegetarians- Their diet consists of no animal or diary products but will eat eggs.
2. Lacto-ovo vegetarians- As you may have already guessed; don’t include any animal products in their diet but will include

dairy products and eggs.

1. Vegan- Their diet consists of only plant-based foods, which means it excludes everything that has come from an animal, such as meat, dairy, eggs, honey, etc.

If you haven’t decided what kind of vegetarian you would like to be don’t worry! Not everyone knows exactly what kind they want to be at first (I didn’t), but by experimenting and trying different recipes you will figure out what you need and want or don’t need and want.

Becoming a vegetarian can be as easy as you choose to make it. Whether you enjoy preparing delectable, delicious meals or choose quick and easy ones, vegetarian meals can be very satisfying. If you get in the habit of keeping the following on hand, meal preparation time will become a snap:

-Ready-to-eat, whole-grain breakfast cereals, and quick-cooking whole-grain cereals such as oatmeal, whole-grain breads and

crackers, such as rye, whole wheat, and mixed grain and other grains such as barley and bulgur wheat

-Canned beans, such as pinto, black beans, and garbanzo beans

-Rice (including brown, wild, etc.) and pasta (now available in whole wheat, spinach, and other flavors) with tomato sauce and canned beans and/or chopped veggies

-Vegetarian soups like lentil, navy bean, or minestrone

-A wide variety of plain frozen vegetables, and canned and frozen fruit

-Fortified soymilks and soy cheeses, should you choose to not eat dairy

-A wide variety of fresh fruits and vegetables, which should be the core of any diet

As you learn to experiment with foods and learn that a meatless diet doesn’t have to lack variety, you’ll find your decision for vegetarianism was not only wise, but easy and fun come mealtime. Becoming a vegetarian does not have to be bland.

If you are looking for easy organic vegan recipes purchase The Plant Based Recipe Book with over 150 delicious organic vegan recipes.

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Having your own vegetable patch or fruit garden was once commonplace, but fell out of favour as the food industry become more commercial and supermarkets began to take over. In recent years however, more and more people have started explore growing their own produce again. Here we give 5 reasons why you might consider starting your own garden to grow your own food .

Why you should grow your own food ?

Freshness

Fruit and vegetables taste better and are healthier if eaten as soon as possible after picking. Most fruit you buy from supermarkets and the like is picked well before it is properly ripe, to extend shelf life, and this usually has an impact on flavour. Growing your own lets you taste the freshest possible produce as it’s meant to taste.

• Quality

Commercially grown crops are often selected for their high yields, uniform appearance and long shelf lives rather than for quality and taste. When you grow your own, you can concentrate on the quality rather than the economics.

• Price

Much supermarket fresh produce is hugely overpriced, despite their advertising claims. Growing your own from seed is about as inexpensive as you can get, and even growing from small plants you buy is likely to provide you better food at a lower cost. With many plants, you can use the seed from one growing season to provide plants for the next – a self sustaining cycle that will cost you only time and effort to keep going.

• Provenance

More and more people have concerns about how our food is produced, with chemical pesticides and GM food a particular worry. With your own vegetable patch, you know exactly where your food is from and how it was grown.

• Variety

There are literally thousands of different varieties of fruit and vegetables, but supermarkets tend to concentrate on only the most profitable and easy to sell. This means that our choice is often limited to a few select varieties of apple, for example, rather than the hundreds of traditional kinds that exist. Growing your own lets you pick the varieties you like the most, and experiment to find new ones you’ll rarely see on sale.

There is of course a downside to all this – it takes time and effort. In these increasingly busy times, we might not think we have the time to spare, but starting small with a few herb plants on your windowsill, or even the odd tomato plant, will give you a taste of growing your own food and might even be enough to hook you into it for life!

If you are looking for easy organic recipes for your homegrown vegatables and fruits purchase The Plant Based Recipe Book with over 150 delicious organic recipes.

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