Sometimes I get an email that really touches me and this is one of those.  It is about my king cake recipe, and I understand how wonderful king cake is.  What’s great is no matter where you live, you can make it.  You probably can use less sugar in a few places to make it more diabetic friendly, in fact, I think I will have to try to do so.  Thank you Kourtney for sharing this with me:

I am 24 years old and was recently diagnosed with pre type 2 diabetes in the fall. As soon as King Cake season came around it made me depressed to go to the stores and see the King Cakes covered in sugar and filled with overly sweetened fillings that I shouldn’t be eatting. I was SO happy to see your lower fat, lower sugar recipe on your blog (the cresent roll one) I made it tonight and it was AMAZING! It was easy to make and delicious. You are my new hero! Thank you so much!   Kourtney Davison

Here’s the KING CAKE RECIPE from my trim&TERRIFIC Gulf Coast Favorites cookbook which includes the diabetic exchanges with all your Louisana and southern favorites!

For more Louisiana southern diabetic-friendly recipes visit my website www.hollyclegg.com.

King Cake More Diabetic Friendly and Easy To Make

Due to popular demand, here’s my requested easy king cake that people all over say they even PREFER to the bought ones!!!!!   I am so excited to have created a SUPER SIMPLE KING CAKE RECIPE  from my trim&TERRIFIC GULF COAST FAVORITES cookbook (this book includes all your Louisiana and southern favorites) for you to make wherever you live.

In fact, I am bringing back this recipe due to popular demand as I have had people from New York to Colorado tell me this is their favorite recipe–even better than in the bakeries.  Not sure about that, but this recipe is pantry-friendly and you can make it within minutes.  Made with crescent rolls and food colorings for the icing-you can even let the kids make this one for you.  Fun and fantistic-you will want to try this king cake recipe.

King Cake with Cream Cheese Cinnamon Filling from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Use Easter’s pastel colors for your icing instead of Mardi Gras colors.

Makes 16 servings

2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings

1. In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of blue food coloring (to create purple).
3. Drizzle over baked cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

King Cake made with Crescent Rolls-MY ABSOLUTE FAVORITE!!!!

If you’re in true entertaining mode serve in easy, yet impressive bread bowl. To create cut a thin slice off the top of a round bread and scoop out the soft inside, leaving a shell. Fill with spinach dip. Wrap tightly in foil and bake until hot, about 20-25 minutes. No clean up!!

Spinach Artichoke Dip from Holly Clegg’s Trim & Terrific Gulf Coast Favorites

Makes 20 (1/4-cup) servings

1 onion, chopped
1/3 cup  all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10-ounce) boxes frozen  chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated  Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and quartered
Dash cayenne
Salt and pepper to taste

1. In a nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.

2. Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.

Nutritional information per serving:
Calories 54 Calories from fat 34% Fat 2g Saturated Fat 1g Cholesterol 7mg Sodium 125mg Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 4g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

Spinach Artichoke Dip-Quick Football Favorite Recipe

Ever wondered why we are supposed to eat cabbage and black-eyed peas on New Year’s Day? There are many stories as to where this tradition originated but most end with cabbage representing green money and bringing prosperity and black-eyed peas bringing luck. My kids never liked cabbage so I had to sneak the cabbage into their New Year’s Day meal.  I created this easy recipe with meat, rice, marinara sauce and cabbage all layered together into this delicious casserole.  The cabbage almost disappears and the touch of sweetness resembles cabbage rolls.  So, tradition is part of my house every year and can easily be a part of yours-Happy New Year and hope everyone has good fortune too!

Mock Cabbage from The New Holly Clegg trim&TERRIFIC Cookbook

A quick and easy alternative to individually stuffing all those cabbage leaves. Shredded cabbage is available in bags at the grocery store.

Makes 6 – 8 servings

1 1/2 pounds ground sirloin
1 onion, chopped
1 teaspoon minced garlic
1/4 teaspoon pepper
3 cups cooked rice
1 (3/4-pound) head cabbage, coarsely shredded
1 (26-ounce) jar pasta sauce
1/4 cup light brown sugar
1 cup shredded part-skim Mozzarella cheese, optional

1. Preheat oven 350ºF. In large skillet, cook meat, onion, garlic over medium heat until meat is done, 7 minutes. Drain any excess liquid.
2. Add pepper and cooked rice, mixing well. Spoon meat mixture into 4-quart casserole dish coated with nonstick cooking spray. Top with shredded cabbage.
3. In medium bowl, mix together pasta sauce and brown sugar. Pour sauce over cabbage. Bake, covered, 1 1/4 hours, or until cabbage is tender. Sprinkle with Mozzarella, and continue baking 5 minutes, or until cheese is melted. Serve.

Nutritional information per serving
Calories 307, Protein (g) 24, Carbohydrate (g) 37, Fat (g) 7, Calories from Fat (%) 22, Saturated Fat (g) 3, Dietary Fiber (g) 3, Cholesterol (mg) 53, Sodium (mg) 541 Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 other carbohydrate

New Year’s Day: Easy Cabbage Recipe-for good luck

Well New Years Eve always seems to be the most stressful holiday to plan of the year.  I flew to NYC for New Years and thankfully when I touched down I had already made plans for a pot luck at my brothers apartment with friends.  Obviously I decided to fly in New Years Eve when the weather was terrible.  My flight was delayed due to weather conditions, but luckily my contribution was the Glazed Pork Tenderloin (recipe below).  When I pulled the pork tenderloin out of the oven and my friends tasted it they thought I had marinated the meat for hours!  However, it only had time to sit in the refrigerator for 25 minutes due to my flight delay.  This is one of my go to recipes when I am in a pinch.  I make this recipe all the time at school when I have tons of work or even if I just want a delicious piece of meat.  Pork tenderloin is inexpensive and quick and I promise everyone will love it!

Glazed Pork Tenderloin from The New Holly Clegg trim&TERRIFIC Cookbook

Pork tenderloin is a lean cut of meat that can be kept in the freezer to pull out for a quick dinner. This glaze enhances the meat with a subtly sweet, spicy flavor. Time permitting, let the meat marinate in the sauce.

Makes 6-8 servings

2 tablespoons Dijon mustard

1/2 teaspoon minced garlic

1/2 teaspoon dried rosemary leaves

1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

2 tablespoons honey

2 (1-pound) pork tenderloins, trimmed of fat

1. Preheat oven 325ºF.

2.  In small bowl, mix together  mustard, garlic, rosemary, thyme, pepper, and honey. Coat tenderloins with mixture, and baste during cooking.

3.  Place tenderloins on baking sheet coated with nonstick cooking spray or on rack in shallow roasting pan. Bake 40-45 minutes, or until meat thermometer inserted into thickest portion registers 160ºF. Slice tenderloins, and serve.

Nutritional information per serving

Calories 160, Protein (g) 24, Carbohydrate (g) 5, Fat (g) 4, Calories from Fat (%) 24, Saturated Fat (g) 1, Dietary Fiber (g) 0, Cholesterol (mg) 67, Sodium (mg) 138 Diabetic Exchanges: 3 lean meat, 1 other carbohydrate

Quick Tip

Tenderloins come two to a package. If one will be enough for you to serve, halve the recipe and freeze the other tenderloin.

New Years Eve Pot Luck

Everyone has heard of the superstition that you must eat cabbage and black-eyed peas on New Year’s Day. I do not necessarily believe in superstitions but I do believe in tradition – and every year I love to cook this hearty delicious Black-Eyed Pea Dip, from my newest cookbook, Too Hot in the Kitchen: Secrets to Sizzle at Any Age. Meaty and easy to whip up, you simply brown ground sirloin, as it is a lean beef, sauté onion, open and dump cans. You do not get much simpler than that! Remember to drain your black-eyed peas to decrease your sodium. I love to use pita chips to dip. Enjoy and have a Happy New Year’s!

Black-Eyed Pea Dip

Open cans for a simple short-cut to this meaty black bean dip; hearty, healthy, and delicious. Ideal for New Year’s Day but enjoyable year round.

Makes 24 (1/4-cup) servings

1/2 pound ground sirloin

1 onion, chopped

1 green or red bell pepper, cored, chopped

1 tablespoon all-purpose flour

1 tablespoon chopped jarred jalapenos

2 (15-ounce) cans black- eyed peas, rinsed and drained

1 (10-ounce) can diced tomatoes and green chilies

1 1/2 cups shredded reduced-fat Mexican blend cheese

1. In nonstick pot coated with nonstick cooking spray, cook meat, onion, and bell pepper, until meat is done.

2. Stir in flour, and add remaining ingredients, stirring until cheese is melted and dip heated thoroughly. Serve hot.

Nutritional information per serving:

Calories 66 Calories from fat 26% Fat 2g Saturated Fat 1g Cholesterol 10mg Sodium 222mg Carbohydrate 7g Dietary Fiber 1g Sugars 1g Protein 5g Dietary Exchanges: 1/2 starch, 1/2 lean meat

Black-Eyed Pea Dip for New Year’s Day

When making a delicious meal – especially when entertaining – I think the sides are just as important. Asparagus is plentiful and in season and the tasty Asparagus Wraps, from Too Hot in the Kitchen: Secrets to Sizzle At Any Age, are the perfect way to showcase their snappy flavor. Don’t be intimidated by the phyllo dough – they look impressive but you will be amazed at how super easy they are! You can even save on time by making ahead, and keep fresh in the fridge covered with a damp paper towel.

Asparagus Wraps  from Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

This unbeatable combination of mellow asparagus with crispy coating, salty prosciutto and a touch of cheese make this a lip-smacking veggie. Can prepare ahead of time, refrigerate and bake before serving- quick with amazing finish.

Makes 10-12 servings

24 asparagus spears (about 1 pound), trimmed discarding ends

1/4 cup grated Parmesan cheese

3 ounces prosciutto, cut into strips

8 sheets of phyllo dough, thawed

1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.

2. Cook asparagus in large skillet with little water until tender, about 3-5 minutes depending on size of asparagus (or can cook in microwave).

3. Take two sheets phyllo dough and coat each sheet with nonstick cooking spray and layer. Cut into 6 sections (one across and two down).

4. Sprinkle each section with about 1/2 teaspoon Parmesan. Wrap prosciutto strip around asparagus. Lay asparagus on corner of phyllo section and roll up, diagonally, exposing asparagus tip. Transfer to prepared pan. Repeat with remaining asparagus. Coat asparagus with nonstick cooking spray.

5. Bake 8-10 minutes or until phyllo is golden and crispy. Serve warm or room temperature. For thin asparagus, use two instead of one for each wrap.

Nutritional information per serving:

Calories 25 Calories from fat 45% Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 2mg Carbohydrate 3g Dietary Fiber 1g Sugars 1g Protein 1g Dietary Exchanges: 1 vegetable

Spicy Advice: Serve as special side or makes perfect party pick-up.

Asparagus Wraps

Yam Cornbread Stuffing from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

Makes 10 servings

2 cups chopped, peeled, Louisiana sweet potatoes (yams)
1 cup chopped onion
1 cup sliced celery
2 tablespoons butter
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cooked cornbread
1/4 cup chopped pecans, toasted
Vegetable (or chicken) broth, as needed

1. Preheat oven 375°F.  Coat 2-quart baking dish with nonstick cooking spray.

2. In large nonstick skillet, cook sweet potatoes, onion, celery in butter over medium heat 7-10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger.

3.  Add cornbread and pecans, toss gently to coat. Add enough broth to moisten.

4.  Place stuffing in prepared dish.  Bake, uncovered, 45 minutes, or until heated through.

Nutritional information per serving:
Calories 211, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 9, Calories from Fat (%) 37, Saturated Fat (g) 2, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 355 Diabetic Exchanges: 2 starch, 1.5 fat

Yam Cornbread Stuffing: Associated Food Stores Weekly Recipe

If you’re in the mood to save for Black Friday, purchase Shurfine/Shurfresh products at your local Associated Food Store as the ingredients are high quality and affordable.

Chocolate Pecan Pie with Honey Pecan Topping from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Makes 8-10 servings

1 (9-inch) Shurfine unbaked pie shell
2 Shurfresh eggs
2 egg whites
1 cup Shurfine light corn syrup
1 tablespoon Shurfresh butter, melted
1/4 cup Shurfine sugar
1/4 cup Shurfine light brown sugar
1 tablespoon Shurfine all-purpose flour
1 tablespoon Shurfine vanilla extract
1 cup coarsely chopped pecans
1/3 cup Shurfine semi-sweet chocolate chips

1.  Preheat oven 350°F.

2.  In bowl, whisk together eggs, egg whites, corn syrup, butter, sugar, brown sugar, flour, vanilla. Stir in pecans and chocolate chips.

3.  Transfer to pie shell. Bake 45–50 minutes or until set. Cool completely.

Nutritional information per serving:
Calories 383, Calories from fat (%) 42, Fat (g) 19, Saturated Fat (g) 5, Cholesterol (mg) 49, Sodium (mg) 136, Carbohydrate (g) 53, Dietary Fiber (g) 2, Sugars (g) 25, Protein (g) 5, Diabetic Exchanges: 3 1/2 carbohydrate, 4 fat

Honey Pecan Topping

Makes 8–10 servings

1/4 cup Shurfine light brown sugar
2 tablespoons Shurfresh butter
2 tablespoons Shurfine honey
1 cup pecan halves

1. Preheat broiler. Prepare baked pie.

2. In nonstick pot, combine brown sugar, butter, and honey. Cook over low heat until sugar dissolves, stirring constantly. Add pecans and stir until well coated.

3. Spread topping evenly over pie. Return to oven and broil topping until bubbly and golden brown. Watch carefully.

Nutritional Information per serving:
Calories 128, Calories from fat 67%, Fat 10 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 18 mg, Carbohydrate 10 g, Dietary Fiber 1 g, Sugars 9 g, Protein 1 g, Diabetic Exchanges: 1/2 carbohydrate, 2 fat

Chocolate Pecan Pie: Associated Food Stores Weekly Recipe

Chocolate Pecan Pie with Honey Crunch Topping

The holidays in my house aren’t complete without a Pecan Pie on the menu.  I have tried many recipes over the years but my favorite pie is the Chocolate Pecan Pie with the Honey Crunch Topping fro my Gulf Coast Favorites Cookbook.  I made the pie the other day to shoot a photo, and honestly, I couldn’t quit eating it.  We unanimously agreed that it was the best pie we had put in our mouth.  You can use semi-sweet chocolate chips or the dark chocolate which is what I did to give it that rich deep chocolate contrast to the sweet pecan filling. I believe in convenience so I just used a refrigerated crust to keep pie making simple.  Now, I think the secret is the Honey Crunch Topping-I will give you a quick tip:  If you don’t like to bake pies, pick up a pie and add the Honey Crunch Topping and I promise your pie will have that extra pizzazz.

Whenever I want my favorite southern or Louisiana recipes, I turn to my Gulf Coast Favorites cookbook-with this book you can enjoy healthier Louisiana favorites that is so much better for you.  You don’t have to change what you make, just change how you prepare it–even with Pecan Pie!

Here’s the recipe for Chocolate Pecan Pie with Honey Crunch Topping

Chocolate Pecan Pie with Honey Crunch Topping-My Favorite