from the latest Diabetes self management magazine Quick cherry cobbler Preparation time: 10 minutes Cooking time: 40 minutes Nonstick cooking spray 2 cans (16 ounces each) cherries, packed in water 1/2 cup self-rising flour 1/4 cup white sugar 2/3 cup skim milk 1/2 teaspoon cinnamon 1/2 teaspoon almond extract 2 sheets (4 crackers per sheet) low-fat graham crackers Fat-free, nondairy whipped topping Heat oven to 350ðF. Spray a 9â³ x 9â³ square baking pan with nonstick cooking spray. Drain cherries and place in bottom of pan. In a small bowl, mix flour, sugar, milk, cinnamon, and almond extract. Pour this mixture over the cherries. Bake for 40 minutes. Cool until just warm. Place graham crackers in a small resealable plastic bag, break them into pieces, then crush them into crumbs with a small glass or rolling pin. Sprinkle the graham cracker crumbs over the cherries. Top each serving with 1 tablespoon fat-free, nondairy whipped topping if desired. Serve while warm. Yield: 6 servings Serving size: 1/6 of cobbler Nutrition Facts Per Serving: Calories: 173 Carbohydrate: 38 g Protein: 3 g Fat: 1 g Saturated fat: Cholesterol: 0 mg Sodium: 200 mg Fiber: 3 g Exchanges per serving: 2 1/2 carbohydrate Carbohydrate choices: 2 1/2 Quick cherry cobbler

That sounds really good, luckygardnr. I'm making these this weekend since I got the needed ingredients at the grocery the other day. S'MORE BARS (Let's Dish Blog) 1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 teaspoon vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs (about 6 sheets of graham crackers) 1 teaspoon baking powder 1/4 teaspoon salt 4 (1.5-ounce) Hershey's Milk Chocolate Bars 1 (7 oz.) jar marshmallow creme Preheat oven to 350 degrees. Grease an 8-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined. In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of the dough evenly in the pan. Spread marshmallow cream over the dough. Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate. Spread remaining dough over the chocolate bars. Bake for 25-30 minutes. Cool completely before cutting into squares.

I haven't tried this, but I love balsamic vinegar. Balsamic Glazed Chicken (Megan's Cooking Blog) adapted from Weight Watchers 1/2 cup ketchup 1/4 cup balsamic vinegar 1 teaspoon oregano 6 tablespoons packed brown sugar-divided juice of 1 lime 1 tablespoon oil 2 tablespoons paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 1/2 teaspoon salt 1 teaspoon pepper 3 1/2 pounds chicken For the spice rub, combine 2 tablespoons brown sugar with paprika, chili powder, cumin, lime juice, oil, salt and pepper. Rub all over the chicken getting under the skin. Keep in refrigerator if left to marinade for more then an hour. For the glaze, mix ketchup, vinegar, oregano, and 4 TBSP of brown sugar. Grill chicken over medium heat till almost done. Glaze chicken with glaze mixture being careful not to burn. Grill until internal temp reads 165 degrees.

Chicken with Potatoes, Bacon and Cabbage (Real Simple) 3/4 pound new potatoes, thinly sliced 2 tablespoons olive oil kosher salt and black pepper 4 6-ounce boneless, skinless chicken breasts 3 slices bacon, chopped 1 small shallot, minced 1 tablespoon whole-grain mustard 3 tablespoons cider vinegar 1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips Heat oven to 425F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.