My Corner of the World

My Corner of the World -


Mmmmm dumplings…  This is a quick recipe that I make either dumplings or biscuits out of.


  • 2 c. homemade bisquick mix (bought stuff would work too)
  • Milk, about a cup but you’ll have to use a judgment call


Slowly add milk and mix until it has a doughy consistency (just past crumbly, but be careful not to put too much in to make it thin). Don’t over mix! Once it’s combined, stop otherwise, they might not rise well.

Biscuits: Preheat oven to 350F. Drop batter by the tablespoon on a greased cookie sheet and bake for about 18 minutes (depending on how hot your oven runs and altitude).

Dumplings: Drop batter by the tablespoon into gently boiling chicken broth (or whatever broth you prefer) and cover. Don’t overfill the pot, don’t pile them on top of each other either. Let them boil gently for about 20 minutes and eat hot. They should be nice and fluffy. It will likely make a nice gravy in the broth that’s remaining. Adding chicken and frozen veggies to the “gravy” makes a very nice meal with the dumplings.

Bread Machine Dinner Rolls

I came across this recipe and tried it. The rolls really are amazing! So soft and tasty. I used bread machine yeast and they turned out very nice! I wanted to get the ingredients in my own post in the event the original post ever goes offline for whatever reason. The rolls are *that* good! :-) So here goes…


  • 1 c. warm water
  • 2 tbsp margarine
  • 1 tsp salt
  • 1 egg beaten
  • 1/4 c. sugar
  • 3 c. all-purpose flour
  • 3 tsp quick rise yeast (bread machine yeast works too)
  • melted butter for brushing buns with


All ingredients go into the bread machine in order. When the dough is done, preheat the oven to 375 (350 works, just increase bake time a few minutes), and cut into 16 equal pieces. Roll into balls, place on baking sheet, and brush with melted butter.  Let them rise for about 20 minutes in a warm spot (I like to turn the oven on for a minute at 200 F, turn it off, then shove them in there.  Bake at 375 for 12 – 15 minutes (350 for 18 minutes works too) on middle or upper rack. Optional: add garlic powder, Parmesan, or whatever toppings you want before placing in oven.

Note:  I tried this with whole wheat flour (Five Roses or Robin Hood, I can’t remember which brand but it was one of those two).  It is fantastic!  I also took half the dough to make rolls then the other half to make a loaf (I did it for a white batch and a whole wheat batch).  Same temperature and time for the loaf as the bread.  Awesome!  And it makes really good toast.  Hubby and I are really impressed with this recipe.

Third Party Links for Recipes

Just a few notes… Some of these recipes are too high in calories; I’m notorious for making substitutions. Some of these I’ve tried, many I have not… yet :-) I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his. Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible. And now, on with the list! Sweets


Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips




Soups and Stews


Pumpkin Pudding

Although I’m not longer diabetic, I still look for ways to keep my blood sugar from spiking without compromising on taste.  I found a great slow cooker recipe and modified it with substitutions which keep my blood sugar relatively steady.  I love this pudding; it’s similar in taste to pumpkin pie but with fewer calories since there’s no crust.  I’ve used both canned pumpkin purée and today’s batch was made with fresh pumpkin from our garden (completely chemical/pesticide free!)


  • 1 can of pumpkin purée
  • 1 can of 2% evaporated milk
  • 3/4 cup Splenda (baking type 1:1 ratio)
  • 1/4 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 2 eggs
  • 1 tbsp pumpkin pie spice (I make my own blend with cinnamon, ginger, allspice, and nutmeg)
  • 2 tsp vanilla extract


Mix all ingredients together very well and pour into a greased slow cooker.  Cover and cook on low for 6-7 hours or high for 3-4 hours.

Bread Machine Pizza Dough

I tried the pizza dough recipe from the manual that came with the bread machine.  I used whole wheat flour instead of bread flour that it called for.  I found it a little bit dry and ended up making a second batch but modified it a little.  I think it works better my way :-)


  • 1 1/4 c water
  • 1 tsp salt
  • 1 tbsp. butter or vegetable oil
  • 3 cups whole wheat flour (it still tastes good and if you need to watch your blood sugar, you’ll be better off)
  • 2 tsp bread machine yeast


Put the ingredients in the bread machine in the order they appear above.  Set the bread machine on the dough cycle.  When it’s done, remove from the bread pan to a clean floured surface and let rest for 10 minutes.  Shape dough into a pizza or cut chunks to make pizza pockets.

Hot Cranberry/Apple Drink

cranappleI’m not sure what to call this…  Some people use apple cider, I used unsweetened apple juice for it.  I didn’t really use measurements, I just did a lot of taste testing until I got it the way I liked it.  I like a heavier clove taste so just cut it in half or so if you don’t.  If you find it too sweet, just add more water.


  • About 3/4 large container of Diet Cranberry juice
  • About 1/2 large container of unsweetened apple juice
  • About 1.5 – 2 tbsp. cinnamon
  • About a tsp. of ginger
  • About 15 to 25 whole cloves
  • About a tbsp. each of nutmeg and allspice
  • A half bag of cranberries


Put everything in the slow cooker, set it on high and let it heat up a while.   After, keep it on warm or low for hours and enjoy.

Chocolate Sauce

chocosauceI don’t think I’ll ever buy chocolate sauce again.  I found a very good recipe for it and modified it.  Instead of using sugar, I use Splenda (1:1 ratio).  It truly is fantastic and I find it thicker and chocolatier than Hershey’s, for example.  I made a double batch of it and it yielded about a half litre.  I used it in my homemade Irish Cream :-)  So here’s my take on it…


  • 1 cup good quality unsweetened cocoa powder (I used Fry’s)
  • 1 cup Splenda (1:1 ratio)
  • 1 cup cold water
  • 1/2 teaspoon kosher salt (I used course grey salt)
  • 1 tablespoon vanilla extract


In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.

Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.

Remove from heat and stir in the vanilla. Cool.

Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Irish Cream

irishcreamI keep losing this recipe I have posted on Facebook so I’m putting it here to avoid spending so much time looking for it.  The recipe I use is based on this recipe.  I’ve modified to be easier on blood sugar and has fewer calories.


  • 3/4 cup Irish whiskey (I used Jameson, the original recipe called for 1 2/3 c. but I find it too strong)
  • 1 c 10% cream  (the original recipe called for 35% cream)
  • 1 can fat free Carnation milk (the original recipe called for sweetened condensed milk but I want to avoid blood sugar spikes)
  • 2 tbsp chocolate syrup (add an extra tbsp. if you like it more chocolaty)
  • 2 tsp pure vanilla extract
  • 2 tbsp. instant coffee (or you can use about 4 tbsp. cold prepared coffee, but I find it better with instant)
  • 1.5 - 2 tbsp. baking Splenda, depending how sweet you like it


Place all ingredients in a 1 litre mason jar, cover, and shake well.  Refrigerate and serve cold.

Ham and Broccoli Casserole with Egg

I had company over for Christmas eve dinner and got good reviews on it.  I got this from Kraft’s site and it’s very good!  The only alterations I did was using the turkey Stove Top instead of Chicken, I used fresh broccoli, Hellman’s mayo instead of Miracle Whip, and I added mushrooms to it.


  • 1 stalk of broccoli (I use stalk and florets – no need for wasting)
  • About 2 cups of cubed, cooked ham
  • 1 box Stove Top stuffing
  • 4 eggs
  • 2 c. milk
  • 1/2 c. mayo or Miracle Whip
  • About 1.5 – 2 c. shredded cheese
  • 1 227 g. of sliced mushrooms


Spread the broccoli and ham in a large greased (I used cooking spray) baking dish.  Add cheese and stuffing on top.  In a separate bowl, mix milk, mayo,  and eggs well then pour mixture on top of casserole.  Refrigerate for a 1/2 hour, bake at 375 F for about 1 hour.

Fluffy Fruit Salad

I love this!  It’s not great for my blood sugar levels but a little of it doesn’t hurt ;-)


  • 2 large cans of fruit cocktail
  • 2 small cans of Mandarin oranges
  • 2 tubs of Cool Whip
  • 1 package of banana pudding mix (I had Dr. Oetker on hand)
  • 1 package of vanilla pudding mix

Mix the Cool Whip and pudding mixes together until well blended. Drain fruit cocktail and Mandarin oranges and add to the Cool Whip mixture. Coat well. This makes a lot.  Mmmmm it’s so good!  Next time instead of using vanilla, I’ll see how it is with chocolate pudding mix :-)