This looks good!

Potato and Leek Soup

4 cups chicken broth
3 potatoes, peeled and diced
1 1/2 cups chopped cabbage
1 leek, diced
1 onion, chopped
2 carrots, diced
1/4 cup chopped parsley
2 tsp. Salt
2 tsp. Pepper
1/2 tsp. Caraway seeds
1 bay leaf
1/2 cup sour cream
1 pound bacon, cooked and crumbled

Combine chicken broth, potatoes, cabbage, leek, onion, carrots and parsley in large bowl; pour mixture into slow cooker. Stir in salt, pepper, caraway seeds and bay leaf. Cover and cook on low 8-10 hours or on high 4-5 hours. Remove and discard bay leaf.

Combine some hot liquid from slow cooker with sour cream in small bowl. Add mixture to slow cooker; stir. Stir in bacon. Makes 6-8 servings.

Muffin-tin Doughnuts

* Time 20 minutes
* Serves 12

Ingredients

* 5 tablespoons of butter
* 1/2 cup of sugar
* 1 egg beaten
* 1 1/2 cup of all purpose flour, sifted
* 2 1/2 tsp of baking powder
* 1/4 tsp of nutmeg, preferably freshly grated
* 1/4 tsp of salt
* 1/2 cup milk
* 8 tbsp of butter, melted
* cinnamon sugar for rolling the muffin tops

How to make it

* Preheat oven to 350 degrees.
* Butter and flour a muffin tin.
* Cream the five tbsp of butter with the sugar well.
* Add egg and beat well.
* Mix the sifted flour with baking powder, nutmeg and salt.
* Mix to butter/egg mixture alternately with milk.
* Mix well.
* Spoon into prepared muffin tin and bake 15 minutes until golden brown.
* While they are warm, dip in melted ubtter and then roll in the cinnamon sugar.

Sue

Just want to say this is one of my favorite daily threads to read I find most of the recipes fun to read and imagine how they taste. Dont do much real cooking anymore but still collect recipes thanks everyone

Thanks Minnie!
We all "aim to please" :D

Ravencajun posted a great diabetic recipe site on JoannFl's "Diabetic Cookie" thread. I can't wait to make this one.

TARRAGON SEAFOOD SALAD

Water
2 tablespoons curry powder
8 ounces uncooked penne (tubular pasta)
3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well)
4 ounces smoked salmon, diced
1 1/2 cups lightly steamed, coarsely chopped asparagus
1 tablespoon chopped fresh tarragon (or 1 teaspoon dry)
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 tablespoons olive oil

Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving. Yield: 8 cups Serving size: 1 cup

Per Serving: Calories: 219 Carbohydrate: 23 g Protein: 16 g Fat: 7 g Saturated fat: 1 g
Sodium: 450 mg Fiber: 2 g

Exchanges per serving: 1 starch, 1 vegetable, 2 lean meat

Breakfast Puffs
from Felicity's Cookbook

butter to grease muffin pan
1 tablespoon butter
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
Apple butter, jam or honey (optional)

Preheat oven to 425 degrees. Grease muffin tin with butter and put in oven to heat.

Melt 1 tablespoon butter in a small saucepan over low heat. While butter melts, beat eggs in small bowl. Add milk and melted butter to eggs and mix well. Stir flour and salt together in medium bowl. Add wet ingredients to dry and stir until just combined.

Remove hot muffin pan from oven. Spoon batter into cups until each is about 2/3 full. Bake the puffs at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake for an additional 15 minutes.

Remove from oven when tops are brown. Use a butter knife to loosen the puffs from the tins. Arrange them on a serving plate and eat with apple butter, jam or honey while still warm.

oh that does sound good patti43! I have found a lot of recipes on diabetes self management that I have tried and really enjoyed. I get the magazine also.
recipes from Diabetes Self-Management

this is one from there that I have been wanting to try but have not done so yet. We LOVE seafood.

Spanish paella with shrimp and scallops

Preparation time: 35 minutes

1 tablespoon olive oil
2 cloves garlic, minced
2 cups chopped onions
1 cup short-grain white rice
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 cup water
1 1/2 tablespoons fresh-squeezed lemon juice
1/2 teaspoon paprika
1/2 teaspoon saffron
1/4 cup boiling water
4 small plum tomatoes, chopped
1/4 cup chopped fresh parsley
1 jar (4 ounces) roasted red peppers, drained and chopped
1/2 cup frozen peas, defrosted
10 large scallops
20 large shrimp, shelled and cleaned

Heat olive oil in a large skillet or sauté pan. Add garlic, onions, and rice and cook, stirring, for 5 minutes. Stir in broth, wine, water, lemon juice, and paprika. Stir saffron into boiling water and add to mixture. Stir in tomatoes, parsley, and roasted red peppers. Cook uncovered for approximately 10 minutes on medium-low heat, stirring occasionally. Stir in peas, scallops, and shrimp and cook for additional 7�"10 minutes until scallops and shrimp are done and rice is tender. Serve immediately.

Yield: 7 cups
Serving size: 1 cup
Nutrition Facts

Per Serving:
Calories: 198
Carbohydrate: 12 g
Protein: 28 g
Fat: 3 g
Saturated fat: 0 g
Sodium: 89 mg
Fiber: 2 g
Exchanges per serving: 2 starch, 1 very lean meat
Carbohydrate choices: 2

Ravencajun, I hardly looked at the website before I saved it in my "Favorites". And I'd seen 3 recipes I want to try just in the Salad section. I love paella. I use the Vigo seasoning instead of saffron due to cost. I'll be trying that one, too!! Thanks again for posting that site!