I've made those but never with onion, celery or garlic powder. Just sausage, Bisquick and cheese. They sure are addictive little suckers!!

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

I got this from here years and years ago. It's absolutely to die for! Sharon's Homemade Sweet & Sour Bacon Dressing ********************************** Fry 1lb. bacon in heavy pot till crisp. Drain & break into tiny pieces-not crumbled! Pour out half the grease-leave rest in pot. ADD: **** 5 eggs (beaten with a spoon) 5 1/2 cups sugar 1 1/4 tsp. salt MIX WELL. ADD: *** 1 cup flour 5 tsps dry mustard MIX WELL-use slotted spoon or whisk ADD: **** 2 1/2 cups CIDER vinegar 5 cups water-Mix till well blended. * Heat on medium-stirring often, but not constantly, as this lowers the cooking temperature. In about 15-20 minutes, mixture will begin to thicken. Make sure you scrape sides of pot & the bottom-often-don't let burn! * Once it is as thick as a medium gravy-remove from heat, and add bacon and 2 TBS margarine or butter. DRESSING WILL THICKEN AS IT COOLS. Sharon says: You may think this makes an awful lot-but it keeps in the fridge for 4 weeks--share with a neighbor! Excellent on Spinach Salads, Baked Potatoes, or just lettuce. Really good if you microwave a serving for 30 seconds or till just warm. ENJOY, ENJOY, ENJOY.

Wow--how easy is that? I love Nutella (that's the chocolate hazelnut spread we have around here). Don't think I've seen anything but raw hazelnuts around here, but toasted almonds would probably be good in place of the chopped hazelnuts. Wal-Mart has an almond-flavored cookie that makes a great sandwich cookie if you spread Nutella between two of them.