Diabetic Bacon and Mushroom Bite-Size Quiche

8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream

Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
Chop mushrooms, saute in butter until limp and liquid evaporates.
Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Diabetic Chocolate and Vanilla Swirl Cookies

½ cup margarine, softened
2 tablespoons sugar
2 teaspoons vanilla extract
6 tablespoons liquid egg substitute
1 ½ cups unbleached all-purpose flour
½ teaspoon baking powder
¼ cup skim milk, warmed to room temperature
1 teaspoon unsweetened cocoa powder
1/8 teaspoon vanilla extract

cooking spray

Cream margarine, sugar, vanilla, and egg substitute.
Add flour, baking powder, and 3 tablespoons of the milk. Stir to thoroughly mix.
Divide dough into 2 parts.
Add cocoa to one part, stirring until well blended.
Add vanilla extract to the other half.
Chill both halves for at least 1 hour.
Working on a floured surface, roll out each part to a rectangle about 3 inches wide and 18 inches long. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
Brush the chocolate dough with remaining tablespoon of milk. Roll up like a jelly roll to make a log about 1 1/2 inches in diameter.
Wrap in waxed paper and chill until firm, about 2 hours.
When you're getting ready to bake these:  Preheat oven to 375°F.
Slice cookies 1/8 inch thick. Place on a no-nstick cookie sheet that has been lightly coated with cooking spray.
Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.

California Grilled Veggie Sandwich

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese
• 
  
• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

All-Star Veggie Burger

• 1 (15.5 ounce) can garbanzo beans, drained and mashed
• 8 fresh basil leaves, chopped
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1 cup cooked brown rice
• 1 (14 ounce) package firm tofu
• 5 tablespoons Korean barbeque sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried sage
• 2 teaspoons vegetable oil
• 
  
• In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.

Shrimpcargot

• 1/4 cup butter
• 2 cloves garlic, minced
• 6 peeled and deveined large shrimp (21 to 25 per lb)
• 6 mushrooms, stems removed
• 2 tablespoons shredded mozzarella cheese
• 
  
• Preheat oven to 325 degrees F (165 degrees C). Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

Garlic Parmesan Monkey Bread

• 3 tablespoons finely chopped green onions
• 3 tablespoons parsley
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon salt
• 5 tablespoons butter, melted
• 2 eggs
• 2 (1 pound) loaves frozen bread dough, thawed
• 1/2 cup Parmesan cheese
• 
  
• Grease a 10 inch Bundt pan or tube pan. In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture. Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake for 30 minutes in the preheated oven, or until golden brown.

A Very Intense Fruit Smoothie

• 1 (10 ounce) package frozen mixed berries
• 1 (15 ounce) can sliced peaches, drained
• 2 tablespoons honey

In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth.