Did you know that today is Grape Popsicle Day!

Strawberry Muffins

- 2 eggs
- 2/3 cup sugar
- 1/2 cup milk
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 stick butter, melted and cooled
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups strawberries, hulled and cut in chunks


Directions
Preheat oven to 375°F/200°C. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tster comes out clean. Invert and cool on rack.
Serves 12

Strawberry Bread

- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cups sugar
- 1 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups strawberries, sliced


Directions
Combine flour, salt, sugar, baking soda and cinnamon. Beat eggs. Add eggs, shortening , strawberries and bread dough enhancer.
Stir until all ingredients are moistened. Spoon batter into 2 well-greased 9x5x3-inch loaf pans.
Bake at 350 degrees for 60 to 70 minutes. Test and keep baking until toothpick comes out clean. Cool in pans 10 minutes.
Put upside down and let cool on racks. Serve while still warm. You can store the strawberry bread in the fridge for a few days.

Chocolate Ice Cream

8 lg. SNICKERS® bars
1 lg. can evaporated milk
1 box Junket
1 1/2 c. sugar
16 oz. coffee creamer
1 tsp. vanilla

Melt 8 large SNICKERS® candy bars in small pan. Add small amount of milk to help dissolve candy. Whip large can of evaporated milk, add 1 box of Junket and sugar; mix. Add coffee creamer and vanilla. Add melted candy and pour into 4 quart freezer. Finish filling freezer with whole milk and freeze.

Snickers Ice Cream

8 lg. SNICKERS® bars
1 lg. can evaporated milk
1 box Junket
1 1/2 c. sugar
16 oz. coffee creamer
1 tsp. vanilla

Melt 8 large SNICKERS® candy bars in small pan. Add small amount of milk to help dissolve candy. Whip large can of evaporated milk, add 1 box of Junket and sugar; mix. Add coffee creamer and vanilla. Add melted candy and pour into 4 quart freezer. Finish filling freezer with whole milk and freeze.

Apple Honey Dog Treats

1 large apple
1/4 cup honey
1/2 cup of water
1/2 teaspoon cinnamon 1 cup oatmeal
1 1/2 cups whole wheat flour
1/8 cup whole wheat flour Directions:
Preheat oven to 350 ° F (180 ° C).
Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.
In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.
Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 ° F (180 °C). Return to oven and bake for an additional 30 minutes. Let cool overnight.
Makes about 3 dozen crunchy cookies, depending on how big you make them.

Doggie Bisquits

Homemade Dog Treats

2 cups oats
2 cups wheat bran
1 cup cooked liver
1/2 cup vegetable oil
4 eggs
Mix everything together and stir well. Get one spoonful at a time and slide onto a greased cookie sheet with a dull knife like you're making cookies. Drop them about 1 inch apart. Shape with your hand or press down with the spoon. Bake in a 350F degree oven for 10-15 minutes until the treats are browned. Your dog will love these!

Crockpot Italian Roast

12 ounces tomato paste, canned

4 teaspoons garlic, minced

2 envelopes dry onion soup mix

1 tablespoon fresh oregano

1 tablespoon fresh thyme

2 teaspoons salt

2 teaspoons black pepper

4 pounds chuck roast

32 ounces diced tomatoes, canned

2 onions, chopped

4 carrots, chopped

2 potatoes, chopped

2 stalks celery, sliced

4 bay leaves

Directions

1. Mix together all ingredients except roast.
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.

Crockpot Asian Chicken

1 green pepper, cut into strips

1 yellow pepper, cut into strips

1 onion, chopped

2 cloves garlic, minced

8 ounces water chestnuts, canned, drained, sliced

4 1/2 ounces whole mushrooms, jarred, drained

1/2 teaspoon ground ginger

4 to 6 chicken breasts, boneless

4 tablespoons hoisin sauce

1 teaspoon cayenne pepper

Directions

1. Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend.
2. Place chicken breast on top of vegetables.
3. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper.
4. Cook on Low for 8 hours or High for 4 hours.

Diabetic Pulled Pork Sandwiches

	Nonstick cooking spray
1	medium onion, chopped
2	cloves garlic, minced
2/3	cup water
1/2	of a 6-ounce can (1/3 cup) tomato paste
2	tablespoons red wine vinegar
1	tablespoon packed brown sugar
1 1/2	teaspoons chili powder
1	teaspoon dried oregano, crushed
1	teaspoon Worcestershire sauce
12	ounces pork tenderloin
1/4	teaspoon salt
1	medium green sweet pepper, cut into thin strips
6	whole wheat hamburger buns, split and toasted

1. For sauce: Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.
2. Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Makes 6 (2/3 cup meat mixture and 1 bun) servings.

Diabetic Chicken Salad

6	ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips*
2	cups fresh baby spinach
1	11-ounce can mandarin orange sections, drained
1/2	cup loose-pack frozen whole kernel corn
2	tablespoons white wine vinegar or cider vinegar
1	tablespoon Dijon-style mustard
2	teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2	teaspoons low-sugar or low-calorie orange marmalade
2	teaspoons salad oil
1/8	teaspoon salt
1/8	teaspoon ground black pepper

1. Divide chicken between two small resealable freezer bags; freeze overnight.
2. Divide spinach, mandarin oranges, and corn between two airtight storage containers. In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight.
3. For each serving, pack a salad container, a bag of dressing, and a bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.
4. Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat. Makes 2 servings.
5. *Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.

Diabetic Egg and Potato Casserole

	Nonstick cooking spray
2	cups loose-pack frozen diced hash brown potatoes with onion and peppers
1	cup loose-pack frozen cut broccoli or asparagus
1/3	cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
1/3	cup evaporated fat-free milk
2	tablespoons all-purpose flour
2	8-ounce cartons refrigerated or frozen egg product, thawed
1/2	cup shredded reduced-fat cheddar cheese (2 ounces)
1	tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4	teaspoon black pepper
1/8	teaspoon salt

1. Preheat oven to 350 degree F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon or ham. Set aside.
2. In a medium bowl gradually stir evaporated milk into flour. Stir in egg product, half of the cheddar cheese, the basil, black pepper, and salt. Pour egg product mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Make-Ahead Directions: Prepare as directed through step 2. Cover and chill for at least 4 hours or up to 24 hours. To serve, uncover